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the best barbecued sticky chicken with lemon and garlic

ingredients
• 8 chicken thighs, bone-in and skin on, preferably free range or organic • sea salt and freshly ground black pepper • olive oil • 1 bulb of garlic, whole • 2 lemons • 5 sprigs of fresh rosemary, tied together a good handful of rocket or pea shoots, washed and spun-dry

method

These chicken thighs are slow-cooked to start off with then finished hard and fast on the barbecue. Cooking the thighs all the way through in foil first means you’ll be confident that they’re cooked through and you’ll be free to concentrate on getting that lovely layer of sticky flavour from the roasted lemon and garlic glaze.
Get your barbecue on about an hour before you want to cook and preheat your oven to 180ºC/350ºF/gas 4. Season the chicken well with salt and pepper and drizzle with a little olive oil. Get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic. Chop one of your lemons in half and pop this in too. Wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until thechicken pulls away easily from the bone – if you have to tug at it it’s not ready, so pop it back in the oven for another 5 minutes or so. When done, carefully take the chicken out off the oven and unwrap it. By this time your barbecue should be at the perfect temperature – a good medium heat – so get your chicken on to start charring. While this is happening, get on with your sticky glaze. Carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar. Carefully squeeze in the juice of your roasted lemon halves too. Give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste. Now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour – one sweet and roasted, the other fresh and zingy. Use your rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.

empire roast chicken

ingredients
For the chicken and marinade • 1.4kg free-range chicken • 1 heaped tablespoon each finely grated garlic, fresh ginger and fresh red chilli • 1 heaped tablespoon tomato purée • 1 heaped teaspoon each of ground coriander, turmeric, garam masala and ground cumin • 2 heaped teaspoons natural yoghurt • 2 lemons • 2 level teaspoons sea salt For the gravy • 1 stick of cinnamon • 3 small red onions, peeled • 10 cloves • 3 tablespoons each of white wine vinegar and Worcestershire sauce • 3 level tablespoons plain flour • 500ml organic chicken stock • optional: natural yoghurt, to serve

For the Bombay-style potatoes • 800g new potatoes • sea salt and ground pepper • 1 lemon • 2 or 3 tablespoons olive oil • a knob of butter • 1 heaped teaspoon each of black mustard seeds, cumin seeds, garam masala and turmeric • 1 bulb of garlic • 1 fresh red chilli, deseeded and finely sliced • 2 tomatoes, roughly chopped • 1 small bunch of fresh coriander

method
Ask any British person what their two favourite meals are and I reckon most people would say their mum’s roast chicken, and a curry. Well, welcome to Empire roast chicken, a combination of both of those things. Your friends and family are going to love it. I love it. You will love it. Slash the chicken’s legs a few times right down to the bone. Get a roasting tray slightly bigger than the chicken, then add all of the marinade ingredients and mix together well. Put on a pair of clean rubber gloves, then really massage those flavours over and inside the chicken so it’s smeared everywhere. Don’t be shy! Ideally marinate overnight in the fridge. Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a plate. Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes. Put another sturdy roasting tray over a medium heat and add the olive oil, a knob of butter, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in. Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn’t get much better.

Slice one of the breasts horizontally. the better it’ll taste! . place on a tray. then add the roasted tomatoes. Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. as if you were going to cut it in half. season and roast for 20 minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. Check they’re cooked through and serve with the warm beans and tomatoes. Tip: The longer you leave the chicken in the marinade. Cut it 80 per cent of the way through. Mix with the olive oil and half the lemon juice and zest. then open it up like a book.barbecued chicken with warm green bean salad ingredients • • • • • • • • • 2 sprigs of fresh rosemary. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. To roast your tomatoes. preferably higher welfare. Drain and toss them in the mustard dressing. leaves picked sea salt and freshly ground black pepper 2 tablespoons extra virgin olive oil zest and juice of 1 lemon 4 chicken breasts. Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Flatten it out with the heel of your hand and repeat with the other three. topped with the curly end still on method Preheat the oven to 100ºC. Preheat a griddle pan or barbecue. skin removed 1 teaspoon wholegrain mustard olive oil 24 cherry tomatoes on the vine 400g green beans. Lay the chicken on a chopping board. Grill the chicken breasts for 2½ minutes on each side.

just the way it should be .barbecued chicken ingredients • • • • • • • • • • 1 orange 1 dried chile 1 ½ heaped teaspoons smoked paprika 1 ½ teaspoons Dijon or English mustard 3 tablespoons honey 3 tablespoons ketchup 1 teaspoon olive oil 1/16 teaspoon sea salt and freshly ground pepper. • When zesting citrus fruit. . brush a little of the marinade over it whilst cooking. Here’s how to make it crisp on the outside and cooked in the middle. Jamie’s top tips • This marinade can be used on other lean proteins such as shrimp. pork tenderloin or flank steak. If the outside of the meat or fish looks a dry. to taste 4 x 5-ounce boneless skinlesschicken breasts Equipment list • Barbecue or grill pan • Microplane or grater • Measuring spoons • Shallow bowl • Small bowl • Plastic wrap • Tongs • Spoon • Plate method Everyone loves barbecued chicken. use a Microplane or similar zester so you only remove the colored zest without digging into the bitter white pith underneath. It’s a feature of pretty much every barbecue all over the country.

5. including orange. Season with a small pinch each of the salt and pepper and mix well. • Use tongs to move the meat into the marinade and again into the pan. If you flip the meat with a spatula. • It’s good to have one side of the barbecue with fewer coals so it’s cooler.cook up some extras to use in sandwiches and salads for lunch. Spoon a little of the reserved sauce over each breast. cook for about 5 minutes on each side. Crumble in the dried chile. light the grill now so the flames have died down and it’s ready when you’re ready to cook. and lime gives a dish loads of flavor without adding many calories. Serving suggestions: Lovely served with the evolution potato salad and a fresh green salad. you need to keep control the heat really carefully so the food cooks through properly before it starts burning on the outside. ketchup and a splash of olive oil. 3. If barbecuing. it will work best in a well-seasoned cast-iron or non-stick grill pan. cheese. • Skinless chicken breasts are a lean protein . Finely grate the orange zest into a shallow bowl. Spoon out a few tablespoons of the marinade and set it aside. To prepare your chicken 1.• When grilling. . For chicken breasts about 1 inch thick. honey. mustard. Turn them over in the marinade so they’re well coated. Add the paprika. Add the chicken breasts to the bowl with the remaining marinade. Food safety: • Store raw meat and fish on the bottom shelf of your fridge. dairy or cooked food on the shelves above. Tips from the dietitian: • Citrus zest. be sure to wash it before you use it again to take the fillets out of the pan to avoid cross-contamination. put it over high heat now to get it screaming hot. If your meat starts to char soon after putting it on the grill or in the pan. and food that’s ready to be eaten whether it’s salad. or delicious sliced in sandwiches in some goodquality bread. cover with plastic wrap and leave to sit for 5 to 10 minutes or until the grill is ready. Make your marinades ahead of time and store it in a jar so you don’t get tempted to use bottled sauces. move it to a cooler part of the grill or turn the heat right down. If using a grill pan. 2. Add some leafy lettuce and sliced tomato to give it a good crunch. lemon. This is so the juices from the raw foods can’t drip onto cooked foods and cross-contaminate them. turning every minute and basting as you go. Use tongs to transfer your chicken breasts onto the grill or grill pan. • If you’re doing this on the stovetop. or until golden and cooked through. Chile also does the same job. The coals are ready when the flames have died down. To cook and serve your chicken 4.

To prepare your chicken: Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter. put a frying pan on a medium heat. preferably free-range or organic 2 skinless chicken breast fillets. and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies. then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chickeninto the flour until both sides are completely coated. parsley sprigs. roast or bake the meat dry in the oven and it will go lovely and golden. preheat your oven to its highest temperature (475˚). garlic. you can grill.crunchy garlic chicken ingredients • • • • • • • • • • 1 clove of garlic 1 lemon 6 saltine crackers 2 tablespoons butter 4 sprigs of fresh Italian parsley sea salt and freshly ground black pepper 2 heaped tablespoons all-purpose flour 1 large egg. lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine. . place your chicken on a sheet pan and cook for 15 minutes • If frying. then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated To cook your chicken: You can either bake or fry the chicken • If baking. or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over. add a few good lugs of olive oil and cook thechicken breasts for 4 to 5 minutes on each side. As there is butter in the crumb mixture. golden and crisp To serve your chicken: Either serve the chicken breasts whole. until cooked through. fry. preferably free-range or organic olive oil method This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way.

Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Skim off any oil that’s collected on top of the sauce. Remove the bay leaves and rosemary sprigs. peeled (1 crushed. but preferably overnight in the fridge. add a splash of olive oil. stoned • 2 x 400g tins of good-quality plum tomatoes method Cacciatore means ‘hunter’. cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours. fry the chicken pieces until browned lightly all over and put to one side. and serve with a salad. so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. then add the anchovies.hunter's chicken stew (pollo alla cacciatora) ingredients • 1 x 2kg chicken. as it looks after itself in the oven. jointed. and plenty of Chianti. then stir. Dust thechicken pieces with flour and shake off any excess. 2 sliced) • ½ a bottle of Chianti • flour. or use the equivalent amount ofchicken pieces • sea salt and freshly ground black pepper • 8 bay leaves • 2 sprigs of fresh rosemary • 3 cloves of garlic. reserving the marinade. olives. Drain the chicken. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Leave to marinate for at least an hour. Bring to the boil. or some cannellini beans. Heat an ovenproof pan. Fry gently until golden brown. Preheat your oven to 180ºC/350ºF/gas 4. . This is also a great dish for big parties. for dusting • extra virgin olive oil • 6 anchovy fillets a handful of green or black olives. Place the pan back on the heat and add the sliced garlic. In the picture I’ve made it for about 12 people. and pat dry with kitchen paper. taste and add a little salt and pepper if necessary.

using the tip of a sharp knife (if you have a microwave.perfect roast chicken ingredients • 1 x approximately 1. leaving them unpeeled • Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil • Drizzle the chicken with olive oil and season well with salt and pepper. preferably free-range. this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking • Baste the chicken halfway through cooking and if the veg look dry. organic or higher welfare • 2 medium onions • 2 carrots • 2 sticks of celery • 1 bulb of garlic • olive oil • sea salt and freshly ground black pepper • 1 lemon a small bunch of fresh thyme. with the bunch of herbs To cook your chicken • Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven • Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes • If you’re doing roast potatoes and veggies. rosemary. or a mixture method To prepare your chicken • Take your chicken out of the fridge 30 minutes before it goes into the oven • Preheat your oven to 240°C/475°F/gas 9 • There’s no need to peel the vegetables – just give them a wash and roughly chop them • Break the garlic bulb into cloves. Now is the time to make your gravy To carve your chicken . rubbing it all over the bird • Carefully prick the lemon all over. you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour) • Put the lemon inside the chicken’s cavity. take the tray out of the oven and transfer thechicken to a board to rest for 15 minutes or so • Cover it with a layer of tinfoil and a tea towel and put aside. add a splash of water to the tray to stop them burning • When cooked.6kgchicken. bay or sage.

Add 8 trimmed sticks of asparagus. and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg roasted chicken breast with cherry tomatoes and asparagus method Make this recipe for one in a snug-fitting baking dish or to save on washing-up. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. then the other • When you get down to the fussy bits. just use your fingers to pull all the meat off. 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. a little tinfoil tray. Season well. then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat • Place these on a serving platter • You should now have a clear space to carve the rest of yourchicken • Angle the knife along the breastbone and carve one side off. Put 1 chicken breast. Add some white wine and cook in the middle of the oven for 25 to 35 minutes.• Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour) • Carefully cut down between the leg and the breast • Cut through the joint and pull the leg off • Repeat on the other side. and turn the chicken over to get all the tasty. juicy bits from underneath • You should be left with a stripped carcass. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil. Preheat the oven to 200°C/400°F/gas 6. in a bowl. . with its skin left on. Serve drizzled with balsamic vinegar.

The poached chicken suggestion below should feed 4 people for two meals. and use a fork to shred as much meat off the bones as possible. Keep in mind that if it’s summer time the seasonal veg will cook really quickly and be light and delicious. Basically. plus a lovely broth. perhaps a sprig of rosemary and a bay leaf. The reason I love this poached chicken is that you can make it into a hearty meal all year round by using whatever seasonal veg is available. 1. Trust me when I say you are going to get beautifully soft and silky cooked chicken.using the whole chicken method I feel that people have lost the art of making multiple meals out of a whole chicken or joint of meat. • • • • • • • Chopped swedes and turnips – 30 mins Cabbage – 20 mins Chopped potatoes/ new potatoes – 20 mins Quartered fennel – 20 minutes Frozen or fresh broad beans & peas – 5 minutes Chopped asparagus – 5 minutes Spinach – 30 seconds When your chicken is cooked. and an onion. Below is a list of veg and their timings to get you started. Bring it all to the boil and then simmer for about an hour and twenty minutes. Things like beans and peas should go in five minutes before the chicken is ready to come out as they cook quickly. Then I throw in some herbs. This will cook with the chicken for the last 20 minutes. after the chicken has been poaching for about an hour. free range or organic chicken and put it in a large pot. the choices are endless. a few sticks of celery. . take it out of the pot. For example. as long as you know how long your vegetables take to cook. here are a few ideas to help you get the most out of your chicken. Add a few peppercorns. This is a crying shame because it means a lot of perfectly good meat around the country is going in the bin. To help you make your meat go that little bit further. Poached Chicken: The first thing to do is to get yourself a good quality. I like to add some chopped up carrots. you could add some quartered fennel. a teaspoon of sea salt and a couple of crushed bulbs of garlic and you’re off. Cover it with water and add any veg you have handy.

toss it in with some cooked new potatoes. I cover the chicken with water. pork and shins of beef we’re talking about 3 hours of poaching. Continue to simmer gently for 3-4 hours. Don’t throw this away! There’s something really nice about having simple.Have a little taste to make sure it’s seasoned enough for your liking. deep-bottomed pan. Tasty broth When you make poached chicken you are going to be left with quite a lot of broth. For duck. then pass the stock through a fine sieve. . 4. greens and peas. baby corn. roughly chopped 2 medium leeks. before doing the washing up. It will be fantastic as a stock for making risottos. herbs and peppercorns in a large. Chicken Salads You can also use the shredded meat from your poached chicken to make a really hearty salad. shoulders of pork and even poachedduck (which is delicious). roughly chopped 2 medium onions. mixed salad leaves and herbs. bag it up and freeze it to use later. So give them a try and use up all of that chicken! easy chicken stock ingredients • • • • • • • • • • • • • Makes 4 litres/7 pints 2kg (4 and 1/2 lb) rawchicken carcasses. then use some good chicken bouillon. For an Asian twist. skim. Once the stock is cold it should look clear and slightly amber in colour. skimming as necessary. gravy or soups. It will keep in the fridge for about 4 days and in the freezer for 2-3 months. So put it through a sieve. unpeeled and bashed 5 sticks of celery. Try this: If you still think you can't be bothered to make stock. roughly chopped 3 bay leaves 2 sprigs of fresh rosemary 5 sprigs of fresh parsley 5 sprigs of fresh thyme 5 whole black peppercorns 6 litres (10 and 1/2 pints) cold water method Place the chicken carcasses. vegetables. Dress at the last minute with a splash of extra virgin olive oil and lemon juice or balsamic vinegar then serve it up on a big platter. garlic. In the summer. This also makes a lovely cloudy broth that you can leave to simmer for an hour or so while you watch a bit of telly in the evening. Add the cold water and bring to the boil. therapeutic chicken broth. don’t forget that different meats take different times to cook. To finish off. roughly chopped 2 large carrots. If you try these. I am now in a routine where. or simply buy it premade. you could add noodles and veg such as sweetcorn. then refrigerate. Take that torn up beautiful white and dark chicken meat and divide it among some bowls. ladle some of the tasty poached broth and veg over it to make a lovely meal of steaming potatoes. After a roast chicken Because I love roast chicken. preferably free-range or organic. I throw the carcass and any tasty scraps and scrapings from the roasting and carving tray into a pot. clean. 2. add some herbs and bring it all to the boil. chilli or sugar snap peas to the broth. or until the meat is falling off the bone. I hope these ideas are helpful. then turn the heat down to a simmer. The Italians do multiple versions of this dish using shins of beef. especially served with a nice dollop of horseradish sauce or mustard. This broth can be used in the same way as above. pak choi. I usually divide it into small plastic containers at this point and freeze it. legs or wings chopped 1/2 head of garlic. Allow to cool for about half an hour. They are certainly tasty. This is a great dinner. Delicious! 3. and eat it on a regular basis.

I never would have thought of putting this much flour with potatoes. A bit like bubble without the squeak. which I made in a pretty little flat in Glasgow’s West End. I didn’t grow up eating these. on their own. Well worth a visit. This was my first attempt at mastering them and it turned into this lovely breakfast. ever. besides maybe kedgeree. skins on • sea salt and ground pepper • 100g plain flour • a small bunch of fresh chives • 2 knobs of butter • ½ a level teaspoon baking powder • olive oil • 5 large free-range eggs • 200g really good-quality smoked salmon • a few pinches of washed watercress. but it works brilliantly. to serve method During a stay in Glasgow I was introduced to these incredible potato scones. such as Maris Piper.glasgow potato scones with best scrambled egg and smoked salmon ingredients • 500g floury potatoes. but they’re beautiful and so easy. or as part of this lovely brunch…I assure you this is one of the nicest ways to start the day. . to serve • extra virgin olive oil • 1 lemon. This dish is the best brunch I can think of. It’s the posh area of town and is full of beautiful shops and neighbourhoods. stews. Give them a go with bangers. cut into wedges.

divide them between your plates. turning them every few minutes until golden on both sides. smoked salmon.5cm chunks and cook them in boiling salted water for around 7 minutes. It will carry on cooking and by the time you mix it around one more time and serve. you can grate a little cheese into the mixture at this point – it’s delicious.Cut the potatoes into 2. so the uncooked egg can get down there and set. To achieve that. Don’t be tempted to stir aggressively. Put a large frying pan (roughly 32cm) on a medium heat and add a drizzle of olive oil. Delicious. The key to good scrambled egg is getting the perfect ratio of cooked silky egg and slightly less-cooked curds. Cook for around 10 minutes. This recipe is easy to scale up so adapt it for however many people you’ve got coming round. then use your clean hands to bring the mixture together. or until tender. use a rubber spatula to just sweep up the cooked layer of egg from the bottom of the pan every time it forms. beat the eggs so they are broken and marbled. Top with waves of smoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet ofcress. This will give you the nicest texture. taste and adjust the seasoning.) Season. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. it will be gold. Cut a loaf of ciabatta into 1cm thick slices. then divide into 4 balls and dust with flour. Arrange a piece of smoked salmon on top and add a pinch of watercress. Drizzle over a little extra virgin olive oil and serve with wedges of lemon for squeezing over. Lightly mash everything together but try to avoid stirring it up too much. (If you like. best friends that will never let you down and give you big bang for your buck. pour in the eggs and put back on a low heat. you need to remove it from the heat once it looks three-quarters cooked – trust me. Drain them. . Add the potato balls (you may need to cook them in batches) and pat them down so they’re almost flat – 2cm thick is about right. Meanwhile. then return them to the empty pan and add the flour. Once bubbling. Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. then mash a few more times. horseradish and cress toasts method There are certain winning combos that work every time. then take the pan off the heat and add a knob of butter. When your potato scones are perfectly cooked. Pinch off a little. Season and put aside. toast or griddle them then drizzle over a little extra virgin olive oil. Finely slice the chives and add them to the potatoes with a knob of butter and the baking powder. allow them to cool. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Taste to check its hot enough.

smooth and still quite runny egg. quartered method There's nothing better than a nice bit of smoked salmon and scrambled eggs. so drop some hints! Melt the butter in a small saucepan over a moderate heat until it’s foaming. Add plenty of black pepper and serve immediately. Stir the eggs continuously with something flexible like a spatula to get right into the corners. plus a little extra for spreading 6 large free-range or organic eggs 2 slices sourdough or crusty white bread. so undercook them slightly and leave them in the pan while you butter your toast. Season the eggs to taste and pour over the toast. Whisk the eggs in a bowl and add to the saucepan. The egg will continue to cook even when the heat is turned off.smoked salmon and scrambled eggs ingredients • • • • • • 30g butter. The best thing is if someone else makes it for you. . and cook until little pieces of cooked egg are surrounded by soft. Drape the salmon over the eggs and serve it with the lemon wedges. griddled or toasted sea salt and freshly ground black pepper 4 slices of smoked salmon 1 lemon.

loveliest American-style pancakes ever. egg and salt in a mixing bowl and whisk until smooth. You’ll need to cook them in batches. strawberries. grate in the pear. The recipe couldn’t be easier to remember and what’s brilliant about it is that it works like a charm every single time. 1. then flipping over and cooking for a few minutes more until they’re done. . to serve method These are the fluffiest. serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top. The batter will keep as good as gold in the fridge for a day or two if you have any left over. a spoonful at a time to the hot pan. When they are golden and fluffy. preferably free-range or organic a pinch of sea salt 1 pear a few knobs of butter natural yoghurt. My girls ask me for them all the time and I get big brownie points whenever I make them. blackberries. Put the flour.breakfast pancakes ingredients • • • • • • • • 1 cup of self-raising flour 1 cup of milk 1 egg. core and all then stir it through with a spoon. cooking them for a few minutes until golden on the bottom. milk. Once combined. thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin tin as they also make the most delicious muffins. 3. apples. add the batter. TIP: If you sweeten the batter. 2. blueberries and bananas are all delicious in these pancakes so feel free to swap out the pears for any of those. Once that melts. You can have fun with it by switching up the fruit. to serve runny honey. Put a large pan on a medium heat and add a knob of butter.

sprinkle over the sliced chilli and basil leaves and grate over the lemon zest. then griddle each slice of ciabatta for a couple of minutes on each side until they are nicely charred. Tear the mozzarella evenly over the 8 crostini.antipasti of mozzarella. Cut the garlic clove in half. Season well with salt and pepper. and lemon crostini ingredients • • • • • • • • 8 slices of ciabatta bread 1 clove of garlic extra virgin olive oil 2 balls of buffalo mozzarella sea salt and freshly ground black pepper 1 red chilli. chilli. Finish with another drizzle of olive . rub each ciabatta slice with garlic and drizzle with a little olive oil. deseeded and finely sliced a small handful of fresh basil leaves zest of 1 lemon method Heat a griddle pan until it’s really smoking hot.

chilli and a little salt and pepper. . salt and pepper. You can use one type of mushroom or a mixture.baked mushrooms stuffed with ricotta ingredients • • • • • • • • • 100g good crumbly ricottacheese zest of 1 lemon 1 fresh red chilli. plus extra for sprinkling 4 handfuls of mushrooms. Beat together with a wooden spoon. sprinkle a little Parmesan over the top and bake in the preheated oven till golden –about 15 minutes. but you will need ones which have a good cap to hold the ricotta filling. then toss the mushroom caps in a little oil. brushed clean extra virgin olive oil a handful of rocket or soft leafy herbs method This is an incredible version of the old classic we've all tried at some point. Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce). deseeded and finely chopped (to taste) sea salt and freshly ground black pepper 2 tablespoons finely chopped fresh oregano or marjoram leaves a good handful of freshly grated Parmesan cheese. You can serve this as a starter or as little antipasti munchies. Carefully spoon in the filling. then fold in your chopped oregano and the Parmesan. Small Portobello or field mushrooms will work well. sprinkled with some dressed rocket leaves or soft leafy herbs. Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest. Great served on a big plate. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.

thyme tips or sorrel and roughly chop them. a drop ofbalsamic vinegar and some freshly ground black pepper.. and cut them into quarters. Remove the stones from a handful of good-quality black or green olives and chop them up. and serve drizzled with a little extra virgin olive oil.crostini (small toasted bread) method In Italy they simply grill a 1cm/½ inch slice of ciabatta. mint. Tear 3 x 150g balls of buffalo mozzarella into quarters. Now finish with your favourite toppings. Here are a few of my faves to get you into the spirit of things – each one will make enough to top 12 slices of crostini. Toss in a bowl with the tomatoes. . While they're still hot. Finish with mint leaves. Drizzle with olive oil and sprinkle over your chopped herbs. Get any mixture of soft herbs like fennel tops. rub it with a cut clove of garlic.. different colours if possible. parsley. Crostini are a great aperitivo with a drink. Grill your slices of ciabatta. then top each of your hot crostini with one of the quarters.) Spoon over each of your hot crostini and sprinkle some baby basil leavesover the top. Get yourself 6 large ripe figs. so go easy. Deseed and finely chop a fresh red chilli and sprinkle this over the mozzarella. Tear the figs in half. especially if you offer a few different toppings. Add a little seasoning and finish with a drizzle of extra virgin olive oil. green or purple basil. (Some olives are salty. Take 6 cherry tomatoes and halve them. 12 slices of prosciutto and a small bunch of fresh mint. rub them gently with the cut side of the garlic and drizzle with goodquality extra virgin olive oil. Lovely with a little fresh basil torn over. then rub one of the halves into each of your hot crostini. drizzle it with oil and season it with salt and pepper. 2 or 3 lugs of extra virgin olive oil and a swig of balsamic vinegar. chervil. Grate some pecorino or Parmesan over the top and season with salt and pepper. then drape a piece of prosciutto over each of your hot crostini and squash a piece of fig on top. and season carefully with salt and pepper and a little crumbled dried chilli. Get yourself about 20 ripe cherry tomatoes.

5. The ideas I’m giving you below are simply for things I think go really well together. 3. Pop a few cornichons on top then stab on your fork and finish with a tiny drizzle of extra virgin olive oil and a good squeeze of lemon juice. then add a slice or two of beetroot. a pinch of cress and squeeze over the juice from a wedge of lemon. but if there are certain combos you love. or rope your partner or mate into rattling 10 or 20 out. squeeze over a little lemon juice and a drizzle of extra virgin olive oil and you’ve got a wonderful mouthful of prawn cocktail! . Just get a whole tray of forks together and lay out your ingredients. Take two ribbons in your hand and add a small chunk of feta cheese. pinch apart a little buffalo mozzarella. clementines or melon). Take a slice of smoked salmon. Skewer all of the ingredients together on your fork then finish with a drizzle of extra virgin olive oil. The beauty of these wonderful forkfuls is that they can be rattled out in no time flat. get those going too. Quarter a fig (you could also use peaches. a destoned green olive. This combination is fresh and lovely. Bresaola is an Italian cured beef that goes brilliantly with the flavours on this fork.diy party combos method There’s nothing complicated at all about this party food. Finish by drizzling over a little extra virgin olive oil and balsamic vinegar if you like. 2. Spoon a few of the prawns into the middle of a lettuce leaf. Click off the leaves of a round lettuce then wash and spin dry them. Use a speed peeler to peel a courgette into ribbons. Slice some pickled beetroot into a bowl. 4. on a fork or in a spoon… Simple! 1. It’s about putting things you like the taste of together. smear over some horseradish. This forkful has a Greek vibe to it that really works. Simply smear a little English mustard over a slice of bresaola then add a pinch of coleslaw in the middle. If you can get different colours of courgettes then having those colours together on the fork is a really nice touch. Add some peeled cooked prawns to a bowl of Marie Rose sauce and stir gently until coated. a mint leaf and a tiny sprinkle of finely chopped fresh red chilli. Wrap everything up in the courgette ribbons then stab with a fork. take a mint leaf then wrap a slice of Parma ham or prosciutto around everything and stab together on your fork. So you can make them as you’re chatting to your guests.

Toast the ciabatta then rub lightly with the garlic. for shaving • 1 x 20g pack of fresh basil. Top the meat with some Parmesan. Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. drizzle with a bit more of the reserved oil and serve everything together with the remaining basil leaves scattered over. then drizzle with a little olive oil. . drained. torn in half • 1 red chilli. cut in half method Place the mozzarella at the edges of a large plate and scatter with chilli.italian-style antipasti plate ingredients • 2 x 150g balls mozzarella. oil reserved • 1 x 290g jar Sundried Tomatoes in Olive Oil. drained. Spoon it over the mozzarella and the vegetables. halved Parmesan. Arrange the cured meat and all the vegetables in small piles over the rest of the plate. deseeded and finely chopped • 20 slices prosciutto/bresaola/salami • 1 x 280g jar Artichokes in Olive Oil. Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. oil reserved • 3 tablespoons mixed olives • a handful of cherry tomatoes. sliced • 1 clove of garlic. leaves picked • a loaf of ciabatta bread. drained. oil reserved • 1 x 290g jar Balsamic Sundried Peppers in Oil.

Meanwhile. Bake for 15 to 20 minutes in the preheated oven untilbreadcrumbs are brown and the mushrooms are cooked through. Lay the mushrooms on a large baking tray and sprinkle with the onions.baked mushrooms ingredients • • • • • • • • • • 8 large flat mushrooms a bunch of spring onions. Top the mushrooms with the slices of Taleggio. Toss together thebreadcrumbs and the parsley and sprinkle over the mushrooms. PS. Go on. it's a match made in heaven. thinly sliced 2 thick slices of bread. Topped with Taleggio cheese and fresh herbs. garlic and thyme. peeled and finely chopped a few sprigs of fresh thyme. chopped 4 handfuls of rocket. dress the rocket with the lemon juice and some olive oil. They’re great on toasted ciabatta too! . trimmed and sliced 1 clove of garlic. made into breadcrumbs a small bunch of fresh flat-leaf parsley. tuck in! Preheat the oven to 200°C/400°F/gas 6. leaves picked 250g Taleggio cheese. washed and dried juice of 1 lemon extra virgin olive oil method These mushrooms have an interesting meaty texture and gutsy flavour. Serve the mushrooms with the dressed rocket.

garlic. This is well . be spooned over steak or pork. Feel free to use this recipe with any good eating mushrooms you can get your hands on. some sort of herb. to serve • 350g chanterelles • a small bunch of fresh curly parsley • 30g butter • olive oil • ½ a red onion. you only need to add a touch of cream to get a sauce that gives the illusion of being really creamy when it’s actually not. I can’t argue with that method – it does give delicious results – but the nice thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with the butter. I’ve noticed that it seems to be compulsory around the world to cook wild mushrooms simply. oil. salt and pepper. I think this is best served bubbling in the pan with some chunks of bread. in a pan with butter. but it could also become a layer in a lasagne. Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. Preheat your oven to its lowest setting and pop the loaf of breadin to warm through.creamy mushrooms ingredients • a small rustic loaf of bread. peeled and finely sliced • sea salt and freshly ground black pepper • 150ml single cream • 1 lemon method This is a small snack or a lovely little starter. What a treat. get tossed withpasta or be paired with beef strips and rice for a sort of stroganoff.

until the cream has come to the boil. . drain them. Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil. stalks and all. and tuck in! baked new potatoes with sea salt and rosemary method Wash your potatoes and parboil until almost tender. When done. the mushrooms. Stir everything around and cook for about 8 minutes. or until the onions have softened and the mushrooms are starting to caramelize and take on colour. drizzle with just a little touch of olive oil and roll in a tablespoon of sea salt. sliced onion and a good pinch of salt and pepper. Finely chop your parsley. Continue to stir and cook for another minute. Preheat the oven to 220ºC/425ºF/gas 7. Or wrap them in tin-foil and throw them on the barbie for the same amount of time. Add a good squeeze of lemon juice. pepper or lemon juice if it needs it.worth the effort. Add the chopped parsley. Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden. reserving a few of the leaves. have a taste. and add more salt. Take yourbread out of the oven and tear it into big chunks. Serve with your chunks of bread on the side to mop up all the creamy mushroomy juices. Divide the mushrooms between your plates and scatter over the reserved parsley leaves. then turn down the heat and simmer for a minute before removing from the heat. a little freshly ground black pepper and the rosemary. then pour in the cream.

Steam the carrots for 10 minutes and. and with your hands shape the butter into a cylinder shape as best you can. In a food processor. whizz the thyme leaves. . strip the leaves off the stalk.carrots with thyme. scrubbed for the butter • a small bunch of fresh thyme • a small pinch of cumin seeds • zest of 1 orange • 250g unsalted butter. once cooked. Wrap the butter up in the paper. When cool enough to handle. toss in a warm bowl with some slices of the thyme. softened method Wash the thyme stalks in hot water for 20 seconds. cumin and orange butter. cumin and orange butter ingredients • 400g baby carrots. Roll one edge up over the butter as if you were trying to fold the paper in half. twist the ends so the package looks like a Christmas cracker and place in the fridge to set. Lay out a 30cm square piece of greaseproof paper on a work surface and scoop the butter on to the middle. the cumin seeds and orange zest together with the butter.

bring to the boil and season well. Use a speed-peeler to shave over a nice crumbly British cheese like Lancashire or Ticklemore. Put 500g of washed asparagus (woody ends snapped off) into a colander and place over the pan of boiling water. a pinch of salt and pepper and a good squeeze of lemon juice. along with 8 tablespoons of Worcestershire sauce and a knob or two of butter. scatter over the crispy bacon and rosemary and serve. pour over the hot tomato sauce. Lemon Buttered Grilled Asparagus and Shaved Lancashire Cheese Put your griddle pan on a high heat. Put a large frying pan on a high heat and add a good lug of olive oil. Meanwhile. then add the tomato. Season to taste. or until the sauce has reduced down. and halve 4 large ripe tomatoes. put a large frying pan on a high heat. add the rosemary leaves and cook for about 40 seconds. Grate the tomato halves cut side down on a fine grater. then toss in a large bowl with a knob of butter. Once the bacon is crispy. Turn and lightly char on both sides until just tender (roughly 2 to 3 minutes on each side). Slice 2 handfuls of mushrooms (brushed clean) and 500g of washed asparagus (woody ends snapped off) into bite-sized chunks. Whack 4 slices of nice bread into the toaster. discarding the skins. Toss 2 large handfuls of salad leaves with a little extra virgin olive oil. Bring 2. Take the pan off the heat and shake and stir around for 30 seconds. or until just tender. and serve. Worcestershire Asparagus and Mushrooms on Toast Peel and finely slice 4 cloves of garlic.amazing asparagus four ways method Steamed Asparagus and Quick Tomato Sauce. Add them to the hot pan with the sliced garlic and toss and fry for around 4 minutes. . Divide between plates or serve on a big platter. Move the asparagus to a serving platter. Place 500g of washed asparagus (woody ends snapped off) on the dry griddle pan. Cover with a lid or tin foil and cook for 3 to 4 minutes. slice 4 rashers of quality smoked streaky bacon into matchsticks.5cm of water to the boil in a large pan. Add a lug of olive oil and the sliced bacon. pick the leaves from 4 sprigs of fresh rosemary. Meanwhile. a good squeeze of lemon juice and a pinch of salt and pepper. Finely chop a small handful of fresh flat-leaf parsley and add most of it to the pan. then remove both to a plate. then spoon over the slices of hot toast and top with the rest of the parsley. Add a knob of butter to the same pan.

Season with a good pinch of salt and pepper.Minted Raw Asparagus Salad with Baby Spinach and Fresh Garden Peas Put 2 large handfuls of washed baby spinach leaves and 2 large handfuls of freshly podded spring peas into a salad bowl. so pick them up. Squeeze in the juice of 1 lemon. put the potatoes right at the back over a low heat and give them plenty of time to cook. Cut the anchovies or bacon into strips and put between the slices. then toss and serve on a platter. depending on their size. scatter them over the top and serve. Finely slice a handful of fresh mint leaves and add to the bowl. until tender. peeled and crushed • 4 tablespoons butter. If you’ve got a gas barbie. turning every now and then. Season the garlic butter well with lots of pepper but just a little salt as the anchovy or bacon will act as a seasoning too. You might even want to give them half an hour’s headstart in the oven first. thyme and anchovy baked potatoes ingredients • 2 garlic cloves. The peas always fall to the bottom of the bowl. softened • freshly ground black pepper • sea salt • 8 baking potatoes • 8 anchovies. Crumble over a small handful of soft goat’s cheese. Lay the wrapped spuds on the cooler coals at the sides of the barbie for 1–1½ hours. then use a speed-peeler to shave 8 large spears of raw washed asparagus (woody ends snapped off) into ribbons. or 4 rashers of bacon (the best quality you can afford) if you’re not an anchovy fan a handful of fresh thyme sprigs method Pound the garlic and butter in a pestle and mortar until smooth. Cut each potato into 8 slices. and drizzle over three times as much extra virgin olive oil. . Coat the slices of each potato with the butter mix then reassemble each potato on a piece of double-thick foil. Do the same with the thyme sprigs and carefully wrap up the potatoes. garlic.

Toss together so all the wedges are coated in the oil then spread out in one layer. crisp and cooked through. Cook in the hot oven for 30 minutes until golden. Put a large pan of salted water on to boil. Cut the potatoes into chunky wedges. 2. . Preheat your oven to 200˚C/400˚F/gas 6. 3. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.potato wedges ingredients • sea salt and freshly ground black pepper • 600g baking potatoes • olive oil Equipment list Saucepan Vegetable brush Knife Chopping board Colander Roasting tray method To prepare and cook your potato wedges: 1. Scrub the potatoes clean and get rid of any gnarly bits. Delicious served with steak or chicken. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper.

a cinnamon stick. a pinch of salt.5cm of water into the pan. Cover with a lid and cook on a medium heat for 7 minutes. Cut the lemon into quarters and add to the pan. or until the water runs clear (this will stop the grains sticking together later) • Add your rice to the boiling water and wait for the grains to start dancing around • From that point. then take off the heat and leave to steam with the lid on for 7 minutes. So try boiling things like fresh herbs. a splash of olive oil to a medium pan. • Put a large pan of salted water on a high heat and bring to the boil • Rinse the rice in a colander under running water for about 1 minute. you can have a go at flavouring it . light and fluffy rice Once you’ve got the hang of that.lemon rice ingredients • • • • 1 mug of basmati rice Sea salt olive oil 1 lemon method Add the mug of rice.any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. put it back on the heat and bring it to the boil again. and cover with 2 mugs of boiling water (use the same mug you used for the rice). a few cardamom pods. boil for 5 minutes • Drain the rice in a colander • Pour 2. a strip of lemon zest or even a green tea bag in the water with the rice. Doubling the amounts in the recipe will give you enough rice to serve 8-12 people. then turn down to a simmer .

little by little. then add the flour to the bowl so it sits in a pile to one side of the eggs. You could use mustard mayo or even horseradish sauce instead of the vinaigrette dip if you like. You can make them up the day before. on a rectangular or square plate with the dip in a little bowl. If it gets a bit . then slice them up at the last minute. then gradually whisk the flour in. Crack the eggs in a mixing bowl. keep them in the fridge wrapped in cling film.• • • • Cover the rice in the colander with foil or a lid Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes Remove from the heat and if you’re ready. They look great if you serve them up-ended. leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes smoked salmon rolls ingredients • 2 large eggs. Gently start mixing the eggs with a whisk. preferably free-range or organic • 120g plain flour • 180ml milk • 8 tablespoons olive oil • sea salt and freshly ground black pepper butter • 150ml crème fraîche • a small bunch of fresh chives • 200g smoked salmon • 2 tablespoons lemon juic method These are a kind of sushi-style take on a classic combination of smoked salmon and crème fraîche inside a pancake. serve immediately If not. until it’s all incorporated. like sushi-rolls.

Heat a small large non-stick frying pan and melt a knob of butter in it. Sprinkle with the remaining chives before serving. You should be left with a thin pancake stuck to the pan. Let it cook for a minute or so. season well with pepper and place a layer of smoked salmon over the top. add some of the milk to loosen it up. peeled and finely sliced sea salt and freshly ground black pepper 2. then pour any loose batter back into the bowl it came from. Pour in a ladleful of batter. slightly overlapping. (It should make about five. 2 tablespoons of oil and a good pinch of salt.5kg potatoes.thick. the lemon juice and salt and pepper. flip it over for 30 seconds and then slide it out on to a plate. swirl the pan around. Let the pancakes cool. Leave for at least an hour before using. Spread them with a thin layer of crème fraîche. the perfect potato gratin ingredients • • • • • • • • • • a large knob of butter 200ml semi-skimmed milk 300ml double cream 2 bay leaves 2 cloves of garlic. peeled and thinly sliced a handful of fresh thyme a handful of freshly grated Parmesan cheese olive oil . add the rest of the milk. Once all the flour is mixed in. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil. Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side. so you could use the remainder for breakfast). Repeat until all your batter is used. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. lay most of the chives on top.

Bake for 45 to 50 minutes. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top. the best quality you can afford. Sprinkle with the Parmesan then cover with an oiled piece of foil. and at least 6cms deep. if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. around 30cm x 30cm. When your gratin is ready. chopped a handful of vac-packed chestnuts. Remove from the heat and season with salt and pepper. Bring to the boil. your roast potatoes. then simmer gently for a minute or two. . remove the foil and spoon the bacon and chestnut mixture over the top. But. Spoon into the gratin dish and shake to even everything out. peeled and crumbled method I love roast potatoes and you’ll always find them on my Christmas table. Pour the milk and cream into a wide pan with the bay leaves and garlic. fry the bacon in a little olive oil until crispy and golden. Butter the inside of an ovenproof dish. Preheat the oven to 200°C/400°F/gas 6. Add the potatoes and most of the thyme leaves and stir well. or as well as. Meanwhile. Add the remaining thyme and stir in the chestnuts. You could either make them instead of.• 6 rashers of streaky bacon.

over and over.) Stage 3: kneading! This is where you get stuck in. draught-free place. and allow it to prove for about half an hour until doubled in size – ideally in a warm. Stage 4: first prove Flour the top of your dough. but confidently. moist. slap and roll the dough around. fold. cover with cling film. simply push.) Continue to bring the flour in to the centre until you get a stodgy. With a bit of elbow grease.basic bread recipe ingredients • 1kg strong bread flour • 625ml tepid water • 30g fresh yeast or 3 x 7g sachets dried yeast • 2 tablespoons sugar • 1 level tablespoon fine sea salt extra flour for dusting method Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. (Certain flours need a little more or less water. or the water will go everywhere. This will improve the flavour and texture of your dough . Put it in a bowl. (You don't want to break the walls of the well. so feel free to adjust. bringing in all the flour. then add your yeast. Pour half your water into the well. Stage 2: getting it together Slowly. for 4 or 5 minutes until you have a silky and elastic dough. sugar and salt and stir with a fork. Continue to mix until it's stodgy again. porridgey consistency – then add the remaining water. bring in the flour from the inside of the well. then you can be more aggressive. Flour your hands and pat and push the dough together with all the remaining flour. making the mix less sticky.

Stage 6: cooking your bread Very gently place your bread dough on to a flour-dusted baking tray and into a preheated oven. just let it do its thing.and it's always exciting to know that the old yeast has kicked into action. knock the air out for 30 seconds by bashing it and squashing it. Don't slam the door or you'll lose the air that you need. Once cooked. pizza dough ingredients • 1kg strong white bread flour or Tipo ‘00’ flour or 800g strong white breadflour or Tipo ‘00’ flour. soft texture that we all love in fresh bread. giving you the really light. So remember – don't fiddle with it. You can now shape it or flavour it as required – folded. as the second prove will give it the air that finally ends up being cooked into your bread. tray-baked. filled. whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done. Feel free to freeze any leftover bread. flavouring and shaping Once the dough has doubled in size. place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Stage 5: second prove. if it doesn't then pop it back in for a little longer. Bake according to the time and temperature given with your chosen recipe. This is the most important part. plus 200g finely ground semolina flour • 1 level tablespoon fine sea salt • 2 x 7g sachets of dried yeast • 1 tablespoon golden caster sugar • 4 tablespoons extra virgin olive oil • 650ml lukewarm water .

Knead until you have a smooth. In a jug. which can also be used to make bread. springy dough. and when it all starts to come together.method This is a fantastic. You can then stack the pizzas. Sieve the flour/s and salt on to a clean work surface and make a well in the middle. about 0. mix the yeast. drawing larger amounts of flour in. which is what you want. If using straight away. Using a fork. Don’t roll them out and leave them hanging around for a few hours. covered with clingfilm. everyday pizza dough. in the fridge. it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. However. . cover them with clingfilm. and pop them into the fridge. and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. Keep mixing. divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas. Mix in some semolina flour for a bit of colour and flavour if you like. reliable. bring the flour in gradually from the sides and swirl it into the liquid. sugar and olive oil into the water and leave for a few minutes. in the fridge (or freezer) until required. You can either use it immediately. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Timing-wise. if you want to get them rolled out so there’s one less thing to do when your guests are round. elastic dough. make sure it’s a strong one that’s high in gluten. wrapped in clingfilm. though – if you are working in advance like this it’s better to leave your dough. Look for it in Italian delis and good supermarkets. If using white bread flour instead. and it will give your dough an incredible super-smooth texture. or keep it. flour-dusted hands. as this will transform into a lovely. then pour into the well. simply roll the dough out into rough circles. which is finer ground than normal flour. Place the ball of dough in a large flour-dusted bowl and flour the top of it. It’s best made with Italian Tipo ‘00’ flour. work the rest of the flour in with your clean.5cm thick. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough.

Evenly lay over the anchovy fillets. Let the anchovies sit in the marinade for 15 minutes. Drizzle with the leftover marinating oil and cook until crisp and golden. anchovies. . sliced • 1 heaped teaspoon small capers. Smear the tomato sauce evenly over the pizza base and scatter torn-up pieces of mozzarella over the top. a couple of tablespoons of extra virgin olive oil and the lemon zest.pizza with mozzarella. and sprinkle with a little parsley and seasoning. scatter over the capers and chilli. capers and parsley ingredients • 4 anchovy fillets • ½ a fresh red chilli. rinsed if salty • extra virgin olive oil zest and juice of ½ a lemon • 3 tablespoons tomato sauce • 85g/3oz mozzarella • 1 tablespoon finely sliced fresh flat-leaf parsley • sea salt and freshly ground black pepper method Cut the anchovy fillets in half lengthways and add to a bowl with the sliced chilli – feel free to use as much as you like – the capers. chilli. Squeeze over a little lemon juice as well and mix up.

preferably free-range or organic. peeled and finely chopped • 6 Jacob’s crackers or 4 slices of bread. beaten a handful of freshly grated Parmesan cheese For the spicy mayo: • 4 teaspoons mayonnaise • 1 teaspoon tomato ketchup • a good pinch of smoked paprika or cayenne pepper • juice of ½ a lemon To serve: • 12 rashers of smoked streaky bacon. crusts removed • 500g good-quality lean minced beef • 1 teaspoon sea salt • 1 heaped teaspoon freshly ground black pepper • 1 large egg. the best quality you can afford • 6 large or 18 small burger buns • 1 soft round lettuce. leaves washed and spun dry • 4 tomatoes.burgers & sliders ingredients For the burger mix: • olive oil • 2 medium red onions. sliced • 6 gherkins. sliced • a few pickled chillies .

on the barbecue or in a hot pan. preheat it now. Put the cooled onions into a large bowl with the rest of the burger ingredients. baked potato or potato wedges. When everything comes together pop your burgers or sliders on to their buns. Have fun with your toppings and flavour combos and enjoy. If using a frying pan or griddle pan. Cover them with cling film and put the tray into the fridge for at least an hour. Oil a clean baking tray and put aside.method I couldn’t possibly leave the great American burger out of this book. put it on a high heat now and let it get really hot. the classic burger has gone from humble beginnings (as something brought over by German immigrants) to become a symbol of fast food and junk. This is a good time to make your spicy mayo. add all your lovely toppings and your spicy mayo (you know how to put a burger together!). . But when made at home with quality ingredients. You can make these burgers or sliders in an oven at full whack. Use clean hands to scrunch the mixture together really well. However you decide to cook your burgers. Fry for 10 minutes or until the onions have softened. they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough. introducing my great American burger. If you’re using the oven or barbecue. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Sadly. Put a splash of olive oil into a large frying pan on a low heat and add your chopped onions. then put to one side to cool completely. or until the patties firm up. and its little cousin. so put all the ingredients into a bowl. When your burgers or sliders are nearly cooked on one side. add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp. . Wet your hands and roll the balls into burger-shaped patties about 2cm thick. . then divide into 6 equal balls for burgers and 18 equal balls for sliders. halve your burger buns and warm them through. Blitz your crackers or bread in a food processor until you get a fine consistency. it’s an absolute joy. then tuck in with a lovely fresh salad. or mini burger . Put the bacon on a plate lined with kitchen paper to drain. mix well and put to one side. So. When the burgers are cooked to your liking and it’s all looking really good. the ‘slider’.

Pour it into a mixing bowl with all the other dressing ingredients and whisk. sprinkle those over the top and serve straight away. If it needs pimping up. Different-coloured cherry tomatoes are really nice too. PS: I also like to toss things like diced feta cheese or chopped fresh chilli through this salad. the best quality you can afford. then cut the remaining stalk in half lengthways and finely slice. so discard the thick dry base. deseeded and finely sliced a small bunch of fresh chives (with flowers if you can get them). this is your opportunity to make the broccoli really delicate and more salady-looking. transfer to a serving dish. and check the seasoning. It’s beautiful on its own or served next to any grilled or roasted meat or fish. add a splash more vinegar. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds. Once completely dry. You’ll be left with the stalk. Any leftover fat in the pan can be used in your saladdressing. finely sliced olive oil 3 firm red tomatoes. Drain it in a colander. peeled and finely grated • 2 teaspoons Dijon mustard • 6 tablespoons extra virgin olive oil • 2 tablespoons white wine vinegar • sea salt and freshly ground black pepper method Use a small knife to remove the broccoli florets and cut them up into smaller ones. If you’ve got any chive flowers.broccoli salad ingredients • • • • • 2 large heads of broccoli 8 rashers of smoked streaky bacon. flowers reserved For the dressing: • ½ a clove of garlic. then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden. Basically. halved. . just long enough to soften the broccoli but still leave it with a bit of a bite. Dress it all really well. then spoon most of the bacon bits over your broccoli. Add the sliced tomatoes and chopped chives to your broccoli and bacon bits. finely chopped. so spend a bit of time doing this.

drained • 400g Swiss chard. or pancetta) • olive oil • 1 red onion. peeled and finely chopped • 1 large red pepper. bone in. leaves picked • a few fresh bay leaves • 1 x 540g jar of white beans or butter beans.my moorish pork chops ingredients For the chops • a few sprigs of fresh oregano or marjoram. leaves picked • sea salt and freshly ground black pepper • a small handful of raisins • good quality dry sherry • Spanish extra virgin olive oil • 4 large. stalks trimmed. deseeded and roughly chopped • a few sprigs of fresh rosemary. and some pata negra offcuts (or 2 rashers smoked streaky bacon. roughly chopped. or spinach leaves method . the best quality meat you can afford For the beans • trimmed fat from a few slices of pata negra. thick pork chops (approximately 350g each).

If you’re using a griddle pan. Lay each pork chop in front of you so the side with the fat is farthest away. ideally with two different colours of meat on them: the sweet darker meat. so although they cost a bit more than the tinned ones they make all the difference. Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins. Spanish beans are like the Bentley of beans. turning occasionally. finish with a drizzle of olive oil and serve. Add your beans to the pan with 350ml of water.5cm thick. then add them to the pestle and mortar with a splash or two of sherry and a splash of extra virgin olive oil. Keep an eye on the beans and add a splash more water if they look dry. Divide the beans between four plates and lay a porkchop over each. Meanwhile finely chop the stalks of the Swiss chard and add them to the pan with the beans. . then leave to tick away for about 20 minutes. Look at the picture to see what I mean. Go to a good butcher and ask for chops that are 2. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is my nod to that time in Spain's history. Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Roughly chop the leaves and add them to the pan for the last minute or two of cooking so as not to lose the flavour.jamieoliver. Taste the beans and season with salt and pepper.com/how-to. and the leaner eye meat. or go to www. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. turn the heat down to medium low and cook for a further 10 minutes. Use your fingers to fill each pocket with the raisin paste. then move them to the gentler side of the barbecue so they can cook slowly. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. then add the offcuts (or bacon) and a drizzle of olive oil. Sprinkle over the reserved oregano leaves. Stir in the chopped onion and pepper. then put to one side for a minute. Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes. Then head to any good food store for the jarred beans. Get a barbecue or griddle pan really hot. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going. Muddle everything together to make a paste. Cook for a few more minutes if you want to achieve a thicker consistency. or until the vegetables have softened. then turn the heat down and cook for about 5 more minutes.When the Moors invaded Spain they brought grapes and dried fruits with them. Stir.

Check the pork is cooked. Place in the hot oven. Unravel it and tuck it in the pot over the pork. Heat an appropriately sized casserole-type pan. skinned. Push the onions to one side of the pan. Stir the quartered figs into the onions.pot roast pork ingredients • • • • • • • • • • • olive oil 2 medium red onions. rolled and tied sea salt and freshly ground black pepper a small bunch of fresh thyme. turn thepork in the juices and add the other glass of Marsala. peeled and sliced 2 clove of garlic. Roll the pork in the seasoning and thyme leaves. quartered 2 wine glasses of Marsala 275ml chicken stock. Check the seasoning and add the crème fraîche if using. leaves picked 2 knobs of butter 6 figs. . While the meat is resting. add a knob of butter and brown the pork lightly all over. remove to a plate and allow it to rest for 15 minutes before slicing. boned. the best quality you can afford. After 20 minutes. This will help the pork steam as well as roast and keep it really moist and juicy. preferably free-range or organic optional: 3 heaped tablespoons crème fraîche method Preheat your oven to 200ºC/400ºF/gas 6. lift off the paper. adding the chicken stock and simmering for 10 minutes. Replace the paper and cook for 30 to 40 minutes more. finish the sauce by skimming any fat off the top.5kg loin of pork. peeled and sliced 1. scrunch it up with your hands and run it under the cold tap. Tear a piece of greaseproof paper big enough to cover the pork comfortably. figs and onions. pour one glass of Marsala over the meat and drop in the rest of the butter. Slice thepork as thinly as you want and serve with the delicious sauce. add a lug of olive oil and sweat the onions and garlic gently until soft.

Personally. if you’re going to be pushed for time. leaves picked 2 fresh red chillies. Bash your rosemary leaves.posh roast pork party kebabs ingredients • • • • • • • • • • • • • 2kg piece boneless rolledpork loin or 2 x 1kg pork loin joints. or a Stanley knife. to score the skin about 1cm deep at roughly 1cm intervals. fennel seeds. I like the pork to be piping hot so I’ll put it in the oven just before my guests are due to arrive but. peeled and finely sliced 8 handfuls mixed saladleaves (such as baby chard. pat the skin dry with kitchen paper. plus a few more small sprigs 3 heaped tablespoons fennel seeds sea salt and freshly ground black pepper 3 cloves garlic. posh version of good old kebabs.making sure you get it into the incisions. leaves picked. If the crackling isn’t as crisp as you would like it. the best quality you can afford. you can ask him to do this for you. golden and cooked through. then use a sharp knife. garlic and a tablespoon of sea salt in a pestle and mortar. Lay your pork loin out in front of you. Keep bashing until the mixture is nice and fine then rub it all over the pork . then by all means roast it in advance. It’s one of my favourite ways to feed a troop of people without too much hassle. If you’ve got a good relationship with your butcher. remove the skin from the pork and place under a hot grill for 5 to 10 minutes. . Immediately turn the temperature down to 200°C/400°F/gas 6 and roast the pork for 1 hour 20 minutes or until crisp. watercress and red or white chicory) a small bunch of fresh flat-leaf parsley. scatter with the whole rosemary sprigs then put into your hot oven. deseeded and finely chopped 2 fresh green chillies. Place the pork on a roasting tray. rocket. deseeded and finely chopped 1 x 500ml tub natural yoghurt 1 lemon extra virgin olive oil 10 pitta breads method These are my dressed-up. at room temperature a small bunch of fresh rosemary. Preheat your oven to full whack.

leaves chopped 75ml chicken stock dark soy sauce . a pile of warm pittas and bowls of chilli yogurt. peeled and finely chopped 300g bean sprouts 300g medium egg noodles. trimmed and sliced 200 pak choi. Next. get your salad together. deseeded and chopped a bunch of spring onions. crushed 2 x 350g pork fillets. salad leaves. make the yogurt dressing. wiped and torn 125g shiitake mushrooms.Meanwhile. Roughly chop the parsley leaves then add to a bowl with the chillies and yoghurt. Serve the pork on a board with a big carving knife. chopped 2 cloves of garlic. Let everyone carve their own pork and help themselves to a beautiful kebab. deseeded and chopped 125g oyster mushrooms. Mix well then set aside. cooked 2 teaspoons fish sauce 6 tablespoons oyster sauce a small bunch of fresh coriander. a drizzle of extra virgin olive oil and a nice big pinch of salt and pepper. wiped and halved 1 red pepper. oriental pork with noodles ingredients • • • • • • • • • • • • • • • • • • • a handful of Szechuan peppercorns. pop your pitta breads in the oven for a few minutes or warm them in a griddle pan. Wash and spin-dry all of your leaves then put them in the fridge until you are ready to go. Add a good squeeze of lemon juice. Just before you want to serve your kebabs. thinly sliced 2 teaspoons sesame oil 2 tablespoons sunflower oil 2 tablespoons freshly grated ginger 1-3 fresh red chillies (to taste).

Pour the dressing over the olives and leave to marinate. but don’t let them get too fine. chilli and mushrooms for a minute until slightly coloured. drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Heat your wok and a frying pan to make them as hot as you can. then all you need is a really hot wok. marinated mediterranean olives method Use a pestle and mortar to crush the coriander seeds. Peel off long thick strips of lemon zest and place in a bowl with the olives.fish and oyster sauces. Just get all the ingredients together and lay them out. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Get stuck in! Rub the crushed peppercorns into the pork slices. Add the noodles. Throw in the pepper. Pour the sesame and sunflower oils into the hot wok and fry the ginger. The longer you leave them. . Serve with the stir-fried noodles. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. the coriander leaves and the stock. Add salt. the better they’ll taste. Meanwhile. Taste and season with soy sauce. spring onions. garlic and bean sprouts and stir-fry until wilted.method Stir-fries are great fun to make. pak choi. pepper and the crushed coriander seeds.

Rub the pork with the spice mix and a little olive oil. Serve in thick slices scattered with fresh chilli. coriander and a few lugs of olive oil. After 2 hours. deseeded and finely chopped a small bunch of fresh coriander. the best quality you can afford. Pick out any strands then add the rest of the spices and pepper and mix well. . Transfer to a snug-fitting roasting tray and cover the tray tightly with foil. finely chopped method This recipe is an absolute breeze and gives you the most wonderful melting pork belly with a gorgeous smoky. Preheat your oven to 180ºC/350ºF/gas 4. It will crackle and drip fat on to the coals so don’t worry if you see a few flames. Lift it out of the roasting tray with tongs and drop it straight on to the barbie. Cook in the preheated oven for 2 hours. Bash the bay leaves and salt in a pestle and mortar until the leaves disintegrate and the salt turns green.southern barbecued pork belly ingredients • • • • • • • • • • a handful of fresh bay leaves 2 teaspoons rock salt 1 tablespoon smoked paprika 3 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon freshly ground black pepper 2kg pork belly in one piece. spicy flavour. your pork should be tender and flavoured with all the wonderful spices. Turn the porkover and move it around the grill now and then for 10 to15 minutes to crisp up the surface. Light your barbie after thepork has had 1 hour in the oven. skin removed olive oil 2 fresh red chillies.

Add the warm potatoes to the milk and mash until smoothish. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes. depending on the thickness of the chops. spring onions and the chopped watercress. Heat the milk with the bay leaves until it boils. Drain.roasted pork chops with sage and champ ingredients • • • • • • • • • • 1kg peeled potatoes. chopped 4 spring onions. Transfer the pan to the oven (if the handle isn’t ovenproof. . Heat a wide ovenproof frying pan. like crackling. skin and fat on olive oil a small bunch of fresh sage. put the chops onto a baking tray). then add the chopped parsley. Season well. to serve method Good champ is such a wonderful thing. return to the pan and cover. chop half the watercress. Meanwhile. you almost don’t need the chops! Preheat the oven to 200ºC/400ºF/gas 6. then press a couple of sage leaves on to each side. Cook for 10–15 minutes. halved 4 good-quality pork loin chops. Meanwhile. trim the strip of skin from each chop in 1 piece and set aside. Put a little butter on top of the champ and serve with the porkchops. leaves picked a large bunch of watercress 300ml milk 2 bay leaves a sprig of fresh parsley. Fry for 1 minute on each side. Rub the chops with a little oil. Boil the potatoes in salted water for 15 minutes. or until cooked through. then fish out the bay leaves and discard. crackling and remaining watercress. Season well with sea salt and freshly ground black pepper. or until tender. Cover with a lid and keep warm. thinly sliced a little melted butter. add the strips of skin – skin-side down – and place a heavy pot on top to keep them flat. Fry for a couple of minutes until crisp. Push the crackling strips to the side of the pan and add the porkchops.

polenta or bubble and squeak (you know. bone removed.melt-in-your-mouth shin stew ingredients • • • • • • • • • • • • • • olive oil 2 red onions. . peeled and roughly chopped 3 sticks of celery. cockney-London style!) and some nice buttered cabbage or spinach. shaking off any excess. trimmed and roughly chopped 4 cloves of garlic. preferably free-range or organic. garlic. carrots. unpeeled a few sprigs of fresh rosemary 2 bay leaves a small handful of dried porcini 1 cinnamon stick 1kg shin of beef. Just letting it slowly blip away in the oven. heat a splash of olive oil and gently fry the onions. In a heavy-bottomed ovenproof saucepan. toss the pieces of beefin a little seasoned flour. wine and a pinch of salt and pepper. then add the tomatoes. trimmed and cut into 5cm/2 inch pieces sea salt and freshly ground black pepper 1 tablespoon flour 2 x 400g tins good-quality plum tomatoes ⅔ of a bottle of Chianti method Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. remove the cinnamon stick and rosemary sprigs and serve. with the sauce becoming more and more intense. Meanwhile. herbs. is the nicest sort of cooking there is. cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Preheat your oven to 180ºC/350ºF/gas 4. potatoes. some turnips – but you could also serve it with straight mash. a bit of swede. Gently bring to the boil. peeled and roughly chopped 3 carrots. celery. Add the meat to the pan and stir everything together. porcini and cinnamon for 5 minutes until softened slightly. fried veg and potatoes. Delicious served with some mashed root veg – like carrots. Taste and check the seasoning.

mediterranean braised lamb and couscous

ingredients
• • • • • • • • • • 1 small onion, peeled and sliced light olive oil or vegetable oil 500g shoulder or leg of lamb, diced into small pieces 1 clove of garlic, peeled and crushed 1 red pepper, diced 1 teaspoon tomato puree 400g tomato base sauce or 1 x 400g tin of plum tomatoes 400ml water 2 sprigs of fresh basil, shredded salt

for the couscous: • 125g couscous • 150g vegetable stock

method
Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato base sauce, or tinned tomatoes, water and basil. Add salt to taste cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1½ hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 150 C/300 F/gas 2 for about 2 hours, or until the meat is tender. Tip the dry couscous into a serving tin. Then pour the boiling vegetable stock on to the couscous - it should just cover it. Leave to stand for 10 minutes and then fluff up with a fork just before serving. Serve the lamb with couscous and a mixed leaf salad.

spicy lamb cutlets with crispy coriander potatoes

ingredients
• • • • • • • • • • • • • 8 lamb cutlets 4 tablespoons olive oil for the potatoes, plus extra for thelamb sea salt 1 tablespoon freshly ground black pepper 1 dried chilli, finely sliced a small handful of fresh thyme leaves 1kg waxy red potatoes 2 tablespoons coriander seeds ½ teaspoon ground cinnamon a small glass of red wine 1 large cabbage, shredded juice of 1 lemon extra virgin olive oil

method

Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side. Cut the potatoes into large, even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry. Meanwhile, crush the coriander seeds lightly in a pestle and mortar. Tip the potatoes into a large roasting tray and crush them slightly with your thumb. Sprinkle over the crushed coriander seeds and the cinnamon. Drizzle over the olive oil and pour in the red wine. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through. While the potatoes are in the oven, cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot and griddle the cutlets to your liking for 5 to 8 minutes, turning them halfway through. Drain the cabbage and tip back into the pan. Squeeze over the lemon juice, drizzle over a little extra virgin olive oil and season. Serve the cutlets with the coriander potatoes and the lemony cabbage. Tip: These tasty coriander potatoes are also great with porkchops or chicken.

spring lamb shepherd’s pie

ingredients
• • • • • • • • • • • • • • • 1kg boneless shoulder oflamb 2 tablespoons flour sea salt and freshly ground black pepper 2 lugs of olive oil 1 red onion, peeled and roughly chopped 2 sticks of celery, trimmed and roughly chopped 1 carrot, peeled and roughly chopped 50g pancetta, roughly chopped 2 cloves of garlic, finely chopped a small bunch of fresh rosemary, leaves picked 1 x 400g can of plum tomatoes, chopped 250ml lamb or vegetable stock 1kg Desirée potatoes 200ml milk 2 knobs of butter

method

Preheat the oven to 190°C/375°F/gas 5. Trim any large bits of fat off the lamb, then cut the meat into chunks and put small batches into the food processor until minced roughly. Place the mince in a bowl, then add the flour and seasoning and toss until evenly coated. Heat a large pan and, when it’s nice and hot, add the olive oil andlamb mince and fry until browned all over. Add the onion, celery, carrot, pancetta and garlic to the pan, and throw in a large pinch of rosemary leaves and the tomatoes. Pour in the stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour. Meanwhile, peel the spuds, boil them in salted water until cooked through, then drain well. Heat the milk gently then pour over the potatoes. Add a knob of butter and mash well until smooth and creamy. Melt the remaining butter in a frying pan. When it starts to bubble, throw in the rosemary and fry until crisp. Drain, and add the rosemary to the mashed potatoes with salt and freshly ground black pepper. Take the lamb out of the oven, spoon over the mash, then turn up the temperature to 200°C/400°F/gas 6 and bake for about 20 minutes or until bubbling and crispy and brown on top.

and finely chopped. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. but thyme works just as well. And the overall texture should be slightly looser than you think you want it. or divide it between individual serving plates. First make your basic risotto recipe. Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. crumbled • 2 crunchy eating apples. Check the seasoning and add salt and pepper if needed. halved. . Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in. Stirring all the time.apple and walnut risotto with gorgonzola ingredients • 1 x basic risotto recipe • 700ml hot vegetable orchicken stock • 100g butter • 1–2 small handfuls of freshly grated Parmesan cheese. I’ve used marjoram here. please do – the sweetness of the apples really offsets it. plus a block for grating • 200g gorgonzola cheese. Put a block of Parmesan on the table for grating over. gorgonzola. cored. Add the rest of the stock a ladleful at a time until the rice is cooked. creamy and oozy. Parmesan. If you can get hold of quality gorgonzola. tossed in lemon juice • a small bunch of fresh marjoram. leaves picked and chopped • sea salt and freshly ground black pepper a handful of walnuts • extra virgin olive oil method This is like a Waldorf salad! The combo of strong cheese with apples and walnuts just works. gently heat the walnuts in a pan. beat in your butter. It should hold its shape but be soft. Then either take the risotto to the table and let everyone help themselves. followed by all your risotto base. goat’s cheese. chopped apple and marjoram. You might not need all your stock. diced • 100g soft goat’s cheese. then put a large saucepan on a medium to high heat and pour in half the stock. then turn the heat down and simmer until almost all the stock has been absorbed. Turn off the heat. While you’re waiting. gently bring to the boil.

and very reliable to cook. topping up with boiling water from the kettle if you need to. depending on whether you’re using fresh or dried. If you’ve grown your own beans. tomatoes and potato on to a plate. butter beans. you can apply the method to cannellini beans. When the beans are cooked. Throw in your garlic. until soft and cooked nicely.humble home-cooked beans ingredients • • • • • • • • • • • • 300g dried borlotti or cannellini beans. Place the beans on the heat and slowly bring to the boil. and pour in three generous lugs of extra virgin olive oil and a few splashes of vinegar. chopped 4 slices of sourdough bread method My first thought when I saw these beans on a menu in Italy was ‘Beans on toast?’ But then I tasted them. soaked in cold water for at least 12 hours 3 cloves of garlic. Season well with salt and pepper. mash them with a fork and stir back into the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. . unpeeled a few sprigs of fresh thyme a sprig of fresh rosemary 3 bay leaves 1 stick of celery. borlotti beans. celery stick. Remove the garlic. I felt pretty humbled that such a simple dish had been made to taste so gorgeous. peeled and halved 2 cherry tomatoes extra virgin olive oil red wine vinegar a few sprigs of fresh flat-leaf parsley. herbs. Stir in the parsley and serve on some toasted sourdoughbread. then give them a good wash. they will need soaking for at least 12 hours. herb sprigs. celery. Drain your soaked beans. Cover with a lid and simmer very gently for 45 minutes to an hour. lentils. However. even chickpeas. haricots verts. potato and tomatoes. Place them in a deep pot and cover them with cold water. reserving enough of the cooking water to cover them halfway up when put back in the pot. but you’re more likely to get dried beans as they’re cheap. bay leaves. Skim if necessary. Put the garlic. good on ya! Fresh ones will take about 45 minutes to cook. drain them in a colander. trimmed 1 small potato. Once you’ve learned how to season and cook them in the right way. potato and tomatoes from the beans.

This time leave the lid open. Once you’re happy with the corn. deseeded and finely chopped 200g hard goat’s or sheep’s cheese. Using tongs. Genius! . Once your barbecue is nice and hot drain your corn – make sure you shake off any excess water. cut into wedges method For this recipe you'll need a barbecue with a lid. After 20 minutes. Pop your butter into a deep dish or platter and use tongs to place the cobs onto the butter – the heat from the corn will start to melt the butter. making sure they are evenly coated. roll the cobs in the cheesy chilli mixture. About an hour before you want to cook. such as Manchego 100g unsalted butter 2 limes. While your corn is cooking. scatter your chopped chilli onto a large chopping board then grate the cheese over the top.you want one side to be a bit hotter than the other so stack your coals higher on one side. Pop to one side for now. Keeping the husks on the corn. Roll the corn around in the butter until it's glossy and coated all over. get your barbecue on to heat up . then one by one. then transfer the corn cobs to the hotter side of the barbecue. carefully peel back the papery husks and discard. put all your corn on the cobs in a big bowl. The corn husks will act like a natural layer of greaseproof paper. remove from the barbecue then chop off the papery end and discard. The corn husks will start to burn off but this is exactly what you want – keep turning them for 5 to 10 minutes until all of the kernels are lightly charred. cover with cold water and leave to soak. Serve them lovely and hot with wedge of lime for squeezing over.killer mexican barbecued corn on the cob ingredients • • • • • 4 corn on the cobs. allowing the kernels inside to steam and smoke beautifully. any water will have evaporated and the skins will be blackened – there should be a wonderful sweet and smoky smell. While your barbecue is heating up. pop them on the cooler side of the barbecue then put the lid on and leave to cook for about 20 minutes. in their husks 1 fresh red chilli.

add the basil and the tomatoes. then turn the heat down and simmer for 5 minutes to concentrate the flavours. basic tomato sauce for using on pizza and it’s also great with pasta or to serve alongside meat or fish – quick. As soon as it comes to the boil. . Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. peeled and finely sliced a bunch of fresh basil. leaves picked and torn 3 x 400g tins of good-quality. But to be honest. Using the back of a wooden spoon. Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. bring to the boil. Pour the sauce back into the pan. so you can defrost exactly the amount you need. once the garlic begins to colour lightly. whole plum tomatoes sea salt and freshly ground black pepper method I learnt this recipe from my mate and mentor Gennaro Contaldo. shake the pan around a bit and. fresh. Season the sauce with salt and pepper. Strain the sauce through a coarse sieve into a bowl. you might as well make it on the day you need it. Discard the basil and garlic that will be left in the sieve. but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl. It will be ready when it’s the perfect consistency for spreading on your pizza. using your wooden spoon to push any larger bits of tomato through. Also great to freeze in batches or even in an ice cube tray. mush and squash the tomatoes as much as you can. Add the garlic. it’s so quick to make.the quickest tomato sauce ingredients • • • • olive oil 4 cloves of garlic. It’s a brilliant. remove the pan from the heat. fragrant and sweet.

and add your stock. . and add it to the pan. chanterelles or oysters – and sprinkle these on top of the soup. then spoon a little of this into the middle of the soup. then I would use it on its own – a few drips on the top just before serving. butter and thyme and a small amount of seasoning. You can serve this soup as you like. I usually remove half the soup from the pan and whiz it up to a purée at this point. peeled and finely chopped • a knob of butter • a handful of fresh thyme. and leave to soak. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini. preferably organic • a handful of fresh flat-leaf parsley. Season to taste. and the rest left whole. Carry on cooking for about 20 minutes until most of the moisture disappears. Or you could even quickly fry some nicelooking mushrooms – like girolles. If I was going to use truffle oil. peeled and finely sliced • 1 red onion. then add a good couple of lugs of olive oil and your fresh mushrooms. cleaned and sliced • 2 cloves of garlic. Get a large casserole-type pan nice and hot. stir it in and it gives a wonderful flavour. adding the parsley and mascarpone. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it. Strain the soaking liquid to remove any grit. add boiling water just to cover. and seasoning carefully to taste. chopped up. oyster). but there are a few things to remember when finishing it off. girolles. leaves picked sea salt and freshly ground black pepper • 1 litre chicken or vegetable stock. then add your garlic. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Stir around very quickly for a minute. onion. leaves picked and roughly chopped • 2 tablespoons mascarpone cheese • 1 lemon optional: truffle oil method Place the porcini in a small dish.the real mushroom soup ingredients • a small handful of dried porcini • olive oil • 600g mixed fresh wild mushrooms (chanterelles. shitake. then pour it back in. When you go to eat it. trompettes de mort. Bring to the boil and simmer for around 20 minutes.

peeled and finely chopped • 1 carrot. garlic. put it back into the pan. vinegar and egg yolks in a small bowl and put to one side. buy tomatoes two or three days before you need them. a liquidizer or a hand-held blender. Add these to the veg. then pour in the stock and simmer for a further 20 minutes with the lid on. if you like. More than likely the seller thinks they are over-ripe. peeled and finely chopped • 1 clove of garlic. If there's a choice then have a taste – you'll be amazed how different they can be. leaves picked. if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. carrot and basil stalks into a large pot with a couple of lugs of olive oil. bring it back to a simmer. and simmer gently without colouring for 20 minutes.1 litres chicken or vegetable stock sea salt and freshly ground black pepper method I've made all sorts of different tomato soups over the years. then remove the skins and roughly chop the flesh. Put your onion. The second trick is the slow cooking. to enrich the soup and give it a shine and silky texture. At this point it's nice to purée the soup using either a food processor. but don't keep them in the fridge as they won't ripen. Once you've puréed the soup. which makes them very sweet. so choose the ones that taste the best. Just before serving. Leave them on a windowsill to get ripe. While the veg are simmering. . peeled and coarsely grated • a handful of fresh basil. drop the tomatoes into boiling water for 30 seconds. sprinkled with a few torn-up basil leaves. Best served in warm bowls or mugs at the table with some really fresh bread.. but be careful as it will be hot. Here's the trick.. Cover the pan. whisk in the cream mixture (don’t reboil it after adding the egg yolks or it will scramble) and serve straight away. and season very carefully with salt and freshly ground black pepper. stirring every couple of minutes. and this is probably one of the simplest and tastiest.tomato soup ingredients • 1 onion. If you can't get these. stalks finely chopped • olive oil • 6 tablespoons double cream • 1 teaspoon red wine vinegar • 2 egg yolks • 1kg super-ripe tomatoes • 1. but they are more probably just perfect and will make great soup. Whisk together the cream.

You can also use frozen mango instead of the frozen berries. if you prefer. . get the glasses (if using) and the frozen berries out of the freezer. When you're all set up and ready to go. Spoon the frozen yoghurt over the fresh berries and serve. Divide the fresh blueberries between the glasses or cornets. then add the frozen berries and whiz again until combined. Yum.1-minute berry ice cream ingredients • • • • • • 1 x 500g pack of mixed frozen berries 150g fresh blueberries 3–4 tablespoons runny honey 1 x 500g tub of natural yoghurt a few sprigs of fresh mint optional: 4 small ice cream cornets method In advance: Put 4 small glasses in the freezer. or you can serve straight into ice cream cornets. Put the honey and yoghurt and leaves from the sprigs of mint into the food processor and whiz.

unlike cakes. What could be easier? Preheat your oven to 180°C/350°F/gas 4. Beat the eggs and mix in until you have a silky consistency. family. Pour your brownie mix into the baking tray. Stir together well. The brownies should be slightly springy on the outside but still gooey in the middle. cherry and nut mixture.bloomin' brilliant brownies ingredients • • • • • • • • • • • 250g unsalted butter 200g dark Fairtradechocolate (70% cocoa solids). These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest. All you have to do is bake a few of these and sell them to your friends. then carefully transfer to a large chopping board and cut into chunky squares. In a separate bowl. if you’re using them. then add this to the chocolate. Line a 25cm square baking tin with greaseproof paper. sifted 1 teaspoon baking powder 360g caster sugar 4 large free-range or organic eggs optional: zest of 1 orange optional: 250ml crème fraîche method This great little recipe is taken from my Little Book Of Big Treats which I've put together exclusively for Comic Relief. . You don’t want to overcook them so. sifted 65g plain flour. colleagues or schoolmates and you'll have raised an extra few quid for Comic Relief and their brilliant causes. you don’t want a skewer to come out all clean. and place in the oven for around 25 minutes. In a large bowl over some simmering water. Allow to cool in the tray. and stir together. flour. Add the cherries and nuts. melt the butter and the chocolate and mix until smooth. broken up optional: 75g dried sour cherries optional: 50g chopped nuts 80g cocoa powder. baking powder and sugar. mix together the cocoa powder.

skin on. the flour. baking powder. deseeded and roughly chopped • 350g light soft brown sugar • 4 large free-range or organic eggs sea salt 300g plain flour. Try not to overdo it with the mixing – you want to just combine everything and no more. sifted optional: lavender flowers or rose petals • 1 vanilla pod. Give these little cakes a go – they’re a perfect naughty-but-nice treat. Add a pinch of salt. unsifted • 2 heaped teaspoons baking powder • a handful of walnuts • 1 teaspoon ground cinnamon • 175ml extra virgin olive oil for the frosted cream topping • zest of 1 clementine • zest of 1 lemon and juice of ½ a lemon • 140ml soured cream • 2 heaped tablespoons icing sugar. and crack in the eggs. split lengthways and seeds scraped aut method My kids love these squash muffins. Both of them are wonderful carriers of flavours like cinnamon. cinnamon and olive oil and whiz together until well beaten. so there’s no need to peel it off. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Add the sugar. cloves and vanilla. . And a great way of getting your kids to eat squash! Preheat the oven to 180°C/350°F/gas 4.butternut squash muffins with a frosty top ingredients • 400g butternut squash. The skin of a butternut squash goes deliciously chewy and soft when cooked. They taste a bit like carrot cake. Line your muffin tins with paper cases. walnuts. Whiz the squash in a food processor until finely chopped. as the two vegetables are very similar – I’ve simply swapped carrots for squash.

Put into the fridge until your cakes have cooled down. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour.Fill the paper cases with the cake mixture. pop them back into the oven for a little longer. For an interesting flavour and look. all the lemon zest and the lemon juice in a bowl. If it’s a bit sticky. with the rest of the clementine zest sprinkled over. then spoon the topping on to the cakes. . Place most of the clementine zest. icing sugar and vanilla seeds and mix well. they’re done. As soon as the muffins are in the oven. or on a rustic slab if you’re more of a huntergatherer type!). Remove from the oven and leave the cakes to cool on a wire rack. make your runny frosted topping. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean. Serve on a lovely plate (or on a cake stand if you’re feeling elegant. Add the soured cream. a few dried lavender flowers or rose petals are fantastic. Bake in the preheated oven for 20 to 25 minutes.

When your cake is almost cool. sifted for the lemon syrup • 100g caster sugar • 90g lemon juice method This is a great old-fashioned tea cake – and perfectly presentable as a dessert with a big serving of ice cream. Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want. stirring until smooth. Add the eggs one by one. then let gravity disperse the icing down the sides. . Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper. beat the butter with the caster sugar until light and creamy. Using an electric whisk. make lots of little holes in the top with a cocktail stick and pour your syrup over. Fold in your ground almonds. The trick is to make the lemon icing as fresh and zingy as possible. sift the icing sugar into a bowl and add the lemon zest and juice. if slightly sticky it needs a little longer. poppy seeds. While your cake is still warm. softened 115g caster sugar 4 large free-range or organic eggs 180g ground almonds 30g poppy seeds zest and juice of 2 lemons 125g self-raising flour. Remove it after 5 seconds and if it comes out clean the cake is cooked. put it on a serving plate and pour the icing carefully over the top. the lemon zest and juice and the sifted flour. so put it back in the oven. beating each in well. Allow the cake to cool on a rack.my nan's lemon drizzle cake ingredients • • • • • • • 115g unsalted butter. so try and buy nice thick-skinned organic leafy lemons instead of the waxed and sprayed everyday ones. If you pour it on to the middle of the cake. Preheat the oven to 180ºC/350ºF/gas 4. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. To make your icing.

mascarpone. Tip: Strawberries or blackberries on top of the tarts will be delicious too. and bake blind in the preheated oven for 10 minutes.raspberry and mascarpone tarts ingredients • • • • • • • • • butter. icing sugar and orange zest in a mixing bowl until light and shiny. fill with rice or dried beans. Serve straight away or keep in the fridge for later. . Cover each pastry case with greaseproof paper. Divide the creamy mix between the cooled pastry cases and level with a spoon. Take the cases out and let them cool down completely. Grease four 10cm loose-bottomed tart tins with a little butter. tip out the rice or beans and take out the lining. Roll out each quarter to the thickness of a £1 coin. Put the chocolate in a heatproof bowl over a pan of simmering water until it has completely melted. for greasing 1 x 500g pack of sweet shortcrust pastry rice or dried beans 100ml natural yoghurt 250g mascarpone cheese 3 tablespoons icing sugar zest of ½ orange 250g raspberries 100g good-quality darkchocolate (70% cocoa solids) method Preheat your oven to 170°C/325°F/gas 3. Divide the pastry into four. Place the raspberries lightly on the cream – no need to push. Carefully remove the hot bowl and drizzle each tart with chocolate. Keep it in the fridge until the pastry cases are cool. Whip the yoghurt. Chill for 20 minutes in the fridge. Place the cases back in the oven and bake for a further 5 minutes until golden brown. Remove the cases from the oven. then line the tins with the pastry.

Stir to dissolve. Place them in a bowl and cover with 150ml hot (but not boiling) water and the sugar. . Fill whatever moulds you are using (egg cups. When the gelatine water has cooled to room temperature. soak the gelatine leaves in cold water for a few minutes until soft. add the Prosecco or Champagne. cappuccino or espresso cups or tea cups or dariole moulds) threequarters full of berries. Meanwhile. stir well and pour over the fruits in the chilled moulds. Pick them out of the water and shake any excess water off. Return to the fridge to set.summer fruit jellies ingredients • • • • • a few handfuls each of blueberries and raspberries (add in some wild strawberries. When the jellies are ready. Scatter with a few mint leaves before serving. little tea cups or coffee cups. dip the bottom of each one in a little hot water to melt it very slightly and then turn out on to a plate. if you can find them!) 4 gelatine leaves 2 tablespoons caster sugar 400ml Prosecco sparkling wine or Champagne fresh mint leaves. to serve method Make these in individual moulds. Put them in the fridge to chill. which are a great way of transporting them to your picnic.

To bake your cakes: 3. preferably free-range or organic 225g self-raising flour. Beat the butter and sugar together with a wooden spoon. Place 18 paper cake cases into muffin tins. they will go dry so keep an eye on them. beating each one in well before you add the next. 4. Sift in the flour.tea party fairy cakes ingredients For the sponge: 225g unsalted butter. . plus extra for dusting 1 lemon For the fresh fruit icing: 100g fresh berries (raspberries. plus extra for greasing 225g caster sugar 4 large eggs. or in a food processor. If the fruit has pips you may want to pass it through a sieve to make it lovely and smooth. When the cakes have cooled completely. at room temperature. Sift over the icing sugar and mix until you have a smooth paste. though. Remove it after 5 seconds and if it comes out clean they’re cooked. Mash up 50g of your chosen berries with a fork or whiz them in a food processor. so put them back in the oven for another 5 minutes. Preheat the oven to 190˚C/375˚F/gas 5 2. 6.You can check to see if the cakes are cooked by sticking a cocktail stick right into one of them. You can make your cakes like this (by hand). Finely grate in the zest of the lemon then fold the mixture together. Use tablespoons to evenly divide the mixture between the paper cases. Add the eggs one at a time. strawberries or blackberries) 150g icing sugar method To make your sponge: 1. if it’s slightly sticky they’ll need a bit longer. or until cooked through and golden on top. Put the muffin tins into the oven and bake for 15 minutes. slice them up first. Remove the cakes from the tins and transfer to a wire rack to cool To make your icing and ice your cakes: 5. drizzle a teaspoon of your icing over each one then top with the rest of the fruit – if you’re using strawberries. until very light and fluffy. If you cook them for too long.

cut it into quarters and cut out the core and seeds. Serving suggestions: Sprinkle over a small handful of your favorite seeds or lightly toasted nuts. it’s delicious. Stir the yogurt and honey together in a small bowl. Work over a bowl to catch the juices and cut the orange segments free. 2. Sprinkle the poppy seeds and almonds over the yogurt. Wash the apple. • You need to eat lots of fruit and vegetables to stay healthy – this fruit salad makes eating fruit a pleasure. 4. Spoon the fruit into four bowls and spoon some of the yogurt over each. Top and tail the oranges. Cut the apples into chunks and add them to the bowl. 3. Tips from the dietitian: • It’s easy to be lazy when it comes to cutting up fruit but once it’s done. or your favorite nuts method 1. Peel and slice the bananas and toss them with the other fruit. not a chore. . Squeeze the juice from what’s left of the oranges into the bowl. healthy and is a much better snack than a packaged cookie or cake. Try to think of interesting ways to build more fruit into your diet. Stand them up on a cutting board and cut off the peel and the white pith right down to the orange. letting them drop right into the bowl.simplest fruit salad ingredients • • • • • • • 1 2 2 2 1 1 4 cup plain yogurt tablespoons honey oranges bananas apple teaspoon poppy seeds tablespoons sliced almonds.

To make your pastry. then flour it lightly. not flaky and short as you want it to be. lemon zest andegg yolks – you can do all this by hand or in a food processor. Remove it from the fridge. Don’t work the pastry too much. . roll it out and line your tart tin. Pat and gently work the mixture together until you have a ball of dough.blackberry tart ingredients for the shortcrust pastry • 125g butter • 100g icing sugar • a small pinch of salt • 255g plain flour optional: • 1 vanilla pod. even lightly cooked gooseberries. otherwise it will become elastic and chewy. Preheat the oven to 180ºC/350ºF/gas 4 and bake the pastry case for around 12 minutes or until lightly golden. vanilla seeds. cream together the butter. When the mixture looks like coarse breadcrumbs. blackberries. You are in for a real treat! First you will need to grease a 28cm loose-bottomed tart tin with a little butter. Place in the freezer for an hour. add the cold milk or water. preferably organic • 2 tablespoons cold milk or water for the filling • 1 vanilla pod • 500g mascarpone • 100ml single cream • 3 tablespoons sugar • 3 tablespoons grappa or vin santo • 310g blackberries (or other fruit. strawberries or blueberries. scored lengthways and seeds removed • zest of ½ a lemon • 2 large egg yolks. icing sugar and salt and rub in the flour. Wrap the dough in cling film and place in the fridge for at least an hour. see above) • 2 tablespoons blackberry or raspberry jam • a small handful of fresh baby mint leaves method You can make it with just about any soft fruit – raspberries.

in a small pan. no need to push them in. Smear it all round so it’s reasonably level. fluffy and lightly sweetened cream with a fresh hint of grappa. or add a swig of vin santo instead. Next. Sprinkle with the baby mint leaves before eating. If you want to be a bit more generous than this. Great served either as one large tart or as small individual ones. melt down a couple of tablespoons of jam with 3 or 4 tablespoons of water. get yourself a spatula and add the sweetened cream to the pastry case. cream. and if you want to mix your berries you can do this too. split the vanilla pod in half lengthways and scrape out the seeds by running a knife along the inside of each half. Stir until it becomes a light syrup. Put the mascarpone. Lovely with your afternoon tea. Either serve straight away or place in the fridge until you’re ready to eat it. If you can’t get grappa. lightly dip and dab the fruit with the jam. you can do it without. using a clean pastry brush. sugar and grappa into a large bowl and whip until shiny. vanilla seeds. feel free.To make the filling. Once the pastry has cooled. Have a taste – you should have an intensely rich. then. then cover it with the berries – place them lightly on the cream. .

for dusting 3 tablespoons demerara sugar method These biscuits are dead easy to make and perfect for a simple gift. Preheat your oven to 180°C/350°F/gas 4. Cover and place in the fridge for 2 hours. Add the flour. Roll out the dough on a floured surface until ½cm thick. at room temperature 100g caster sugar 1 egg. Beat in the egg until the mixture is light and fluffy. or until firm. lemon. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. preferably free-range or organic 200g plain flour juice and zest of 2 lemons ¼ teaspoon baking powder a pinch of sea salt Plain flour. If you fancy jazzing them up for Christmas. Transfer to a wire rack to cool. Cut out shapes and place on a greaseproofed tray. . try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive! Beat the butter and sugar in a bowl with an electric mixer until creamy.lemon butter biscuits ingredients • • • • • • • • • 125g butter. baking powder and salt and mix until you have a ball of dough.

Beat in the egg yolks one by one. but for the picture I used a lovely old loaf tin and it came out looking gorgeous. preferably free-range or organic. sifted • zest and juice of 2 limes method This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. I would normally bake this in a square or round cake tin. Stir in the sifted flour and baking powder.a rather pleasing carrot cake with lime mascarpone icing ingredients • 250g unsalted butter. spices and grated carrot and mix together well. peeled and coarsely grated sea salt for the lime mascarpone icing: • 100g mascarpone cheese • 200g full-fat cream cheese • 85g icing sugar. . and add the orange zest and juice. separated • zest and juice of 1 orange • 170g self-raising flour. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. and add the ground almonds. plus a handful for serving • 1 heaped teaspoon ground cinnamon • a pinch of ground cloves • a pinch of ground nutmeg • ½ teaspoon ground ginger • 250g carrots. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. chopped. walnuts. It’s delicious. sifted • 1 slightly heaped teaspoon baking powder • 100g ground almonds • 100g shelled walnuts. it works and it’s better than any other carrot cake I’ve tried. Preheat the oven to 180ºC/350ºF/gas 4. softened • 250g light brown soft sugar • 5 large eggs.

In a separate bowl. then turn it out on to a rack and rest for at least an hour. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. then gently fold them into the cake mix. Remove it after 5 seconds and if it comes out clean the cake is cooked. Mix all the icing ingredients together and spread generously over the top of the cake. it needs a bit longer. so put it back in the oven. . if slightly sticky. You can check to see if the cake is cooked by poking a cocktail stick into it. Finish off with a sprinkling of chopped walnuts. whisk the egg whites with a pinch of salt until stiff. Leave the cake to cool in the tin for 10 minutes.