Creative Kitchen PDF

1
about this book

Welcome to the Creative Kitchen by Breville...
Our mission is to provide you with a wealth of interesting,

useful and exciting information to help you get the most out
of your kitchen. We hope you are able to use what follows to
feed your family, entertain your friends or indulge yourself.
We aim to cover the basics that nobody ever tells you;
provide facts and guides that will help take your cooking
to the next level; and provide you with a little guidance from
the experts.
As you browse you’ll find special features including exclusive
Antony Worrall Thompson videos and recipes; masterclasses
from experts from throughout the world of food and drink;
and, of course, an extensive collection of our favourite
recipes, well practiced and perfected over the past 30 years.
We hope you enjoy exploring the Creative Kitchen by Breville,
but please remember that this ‘book’ is for you, and is the first
of many editions, so please do come back soon and discover
something new as the Creative Kitchen changes and grows
over time.
Enjoy getting creative with your
home cooking!
The Breville team
www.breville.co.uk
CONTENTS
features 06
Antony worrall thompson 08

seasonal selection
WORLD KITCHEN 20
TEA VS. COFFEE 22
A TOAST TO THE TOASTIE 26
masterclass 30
Steak masterclass 32
In partnership with Goodmans restaurant
how to fillet fish 38
& spatchcock a chicken
de -veining prawns 40
the perfect SUNDAY roast 42
baking essentials 44
In partnership with The Outsider Tart
Wine masterclass 46
By George Bergier
fresh herbs 52
how to PREPARE... 54
a pineapple, an avocado, a mango
the a-z of juicing 56
baby foods 58
soups & stocks 60
freezer guidelines 62
make cooking simple – a glossary 64
recipes 66
Soups & Starters 68

Fish Dishes 80
Beef DISHES 96
POULTRY DISHES 114
Lamb Dishes 134
PorK DISHES 150
Pasta & Risotto 164
vegetarian DISHES 174
sides & Snacks 192
Desserts 204
Baking 224
Drinks 236
the THANK YOUS 254
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6
FEATURES
Antony worrall thompson 08

seasonal selection
WORLD KITCHEN 20
TEA VS. COFFEE 22
A TOAST TO THE TOASTIE 26
www.breville.co.uk
| Features
antony worrall thompson’s

Seas nal selection
8
Hello!
The changing of the seasons is spectacular and often beautiful. Apart from the
very obvious physical changes in the trees and flowers, the different seasons
also offer a thrilling journey in culinary tastes. Different dishes, vegetables and
colours each give a season its unique character.
As part of the Creative Kitchen by Breville, I want to give you a sample of what
Spring, Summer, Autumn and Winter has to offer, and help you bring the
flavours of the seasons alive in your own kitchen. So grab your apron, take to
the kitchen, and enjoy a journey through the culinary seasons...
More recipes and videos coming up >
www.breville.co.uk
| Features
antony’S
SPRING RECIPES
Spring is a wonderful time for food. The

flowers are starting to bloom and a there’s Afternoon Tea
a host of delicious fruits and vegetables Sandwiches
coming into season such as carrots,
broccoli, cabbage, leeks and spring onions.
One of the best things about spring is the delicious

British lamb that’s available, which is beautiful and
tender and great for all kinds of dishes.
We also get to celebrate Easter in Spring, which is
the perfect opportunity to get the children involved Pot Roast
in baking all kinds of cakes and sweet treats. Lamb Shoulder
I’ve created some really easy recipes here, which are
great for the family to do together - and you’ll enjoy
eating them together even more!
Chocolate Fruit & Nu

Refrigerator Cake
Click on a polaroid to
see the recipe and
watch how it’s done >
Orange &
Almond Cake
10
ut
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| Features
antony’S
summer RECIPES
Everyone’s favourite season, Summer is

the perfect time for eating outdoors with
Coronation Chicken
BBQs, picnics and summer parties galore. Salad
At this time of the year you should take advantage
of the wonderful, fresh British fruit and vegetables
available. Take the children strawberry picking
- not only will they have a great day out but
you’ll also be able to use the crop to make some
delicious meals.
And it wouldn’t be summer without the Great Warm Avocado, Bacon
British Barbeque, so invite your friends round and & Tomato Salad
get cooking some meat. Check out my tips on
making your BBQ a flaming success. I’ve also got
a great recipe for marinating your meat.
If you prefer something a bit lighter, then you can’t
go wrong with a good salad. Check out two of my
delicious salad recipes which will leave you feeling
more than satisfied.
Sesame &
Mustard Rub
see the recipe and
watch how it’s done > Raspberry Pavlova
BBQ Advice Roulade
12
n
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| Features
antony’S
AUTUMN RECIPES
Summer’s over, the leaves are turning

brown, the weather’s getting colder and
you know that winter is just around the
corner. But fear not, we have some great
recipes for you to enjoy during colourful
blustery Autumn.
Start off your Autumn weekends with the perfect

traditional English Breakfast – guaranteed to set
you and your family up for the day ahead.
There are some wonderful foods, which come into
season in autumn including some delicious fish
and seafood such as sea bass, trout, mussels
and oysters.
Root vegetables are also in season so now’s the
time to indulge in pumpkin, parsnips, turnips
Traditional
and potatoes. English Breakfast
Click on a polaroid to Crispy-Skinned Sea

see the recipe and Bass on Bacon Greens
watch how it’s done >
14
www.breville.co.uk
| Features
antony’S
WINTER RECIPES
When it comes to winter, there’s nothing Beetroot, apple &

more satisfying than good old-fashioned Ginger Juice
hearty comfort food. It’s time to cook up
some delicious stews and mouth-watering
pies. If you have a slow cooker, now’s the Peach M
time to bring it out so that you can come
home from work to find some delicious
food cooked and waiting for you.
Tropical Fruit
And of course, there’s all the delicious Christmas Smoothie
food! I like to spend lots of time preparing for
Christmas day, whether it’s making the cranberry
sauce, wrapping sausages in bacon or even
making a trifle.
But as always at Christmas, there’ll be plenty of
leftovers, so I like to get creative and try and mix
things up a bit. My Thai Turkey Curry is a delicious
way to use up any leftover turkey.
And if you’ve over indulged over the festive period, Classic Irish Stew
then a new year detox is always helpful. Check out
my detox smoothies for simple yet effective way to
revive your system.
see the recipe and
watch how it’s done > Thai Turkey
Curry
16
Melba Shake
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| Features
antony’S
FESTIVE F DS
Pork, Sage &

Onion Stuffing
Winter Warming
Red Pepper Soup p routs
r e d S S Roast T
Butte cetta
with Pan with Spi
18
Turkey
iced Rub
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| Features
AMERICA
FRA
SPAIN
MOROC
MEXICO
WORLD K
Click on a country
20
ANCE CHINA
GREECE JAPAN
CCO THAILAND
INDIA
KITCHEN
to view the recipes
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| Features
T EA VS. COFFEE
By Neil Sowerby
Like The Stones and The Beatles, Oasis

and Blur, Will Young and Gareth Gates
(well, maybe not) you have to stake your
street cred and nail your colours
to one or the other.

So it is with tea and coffee,
the hot drinks that can
define your lifestyle
(let’s discount chocolate
– it lacks cutting edge).

Certainly within each beverage there are tensions...
Navvies’ brew thick as mud in a cracked mug
 versus 
bergamot-scented Earl Grey, Darjeeling or

ethereal green tea in proper china.

Appropriate drinking stance:
the crooked little finger.
perfect
THE
cup of TEA
perfect
THE
cup of COFFEE
22
Vacuum pots favoured by coffee sums it up. One sugar or two, vicar?
geeks And may I tempt you to a Garibaldi?
Similarly the coffee house blasts of But its champions have not been
espresso (americano, macchiato, even wimps. An epic consumption fuelled
de-caf to go) against single varietal the writings of the great Samuel
beans, ground and filtered, maybe Johnson as he laboured on his great
percolated....or in extreme cases
Dictionary. Just two Sam quotes from
distilled via the vacuum pots favoured
many: “Tea’s proper use is to amuse
by coffee geeks. You will know them
the idle, and relax the studious, and
by their worship of Blue Mountain and
dilute the full meals of those who
Monsoon Malabar. Maybe Fairtrade
fans? Oh and don’t even dare to cannot use exercise, and will not
mention “instant”. use abstinence.”
Bitter stinking nauseous puddle “I am a hardened and

water! shameless tea drinker, who
It’s not just a contemporary issue, for 20 years diluted his meals
of course. A brief step back in time with only the infusion of the
shows how these mighty non-alcoholic
tipples took on the ale-swilling taverns fascinating plant; who with tea
of Olde England. amused the evening, with tea
solaced the midnight, and with
Not everyone was impressed by what
was being served up in London’s tea welcomed the morning.”
18th century coffee houses. One
Curl like the dewlap of a mighty
anonymous writer raged: “Coffee leads
bullock
men to trifle away their time, scald their
chops, and spend their money, all for Not quite as poetic, though, as
a little base, black, thick, nasty, bitter, Chinese sage Lu Yu, eighth century
stinking nauseous puddle water.” So author of The Classic of Tea, for whom
tea for you, sir. the pen was as mighty as the smoky
scent of lapsang souchong: “The best
It was no use railing. Our love of coffee
quality tea must have creases like the
was all-conquering. De Talleyrand’s
verdict on the perfect cup: “Black as leathern boot of Tartar horsemen, curl
the devil, hot as hell, pure as an angel, like the dewlap of a mighty bullock,
sweet as love.” unfold like a mist rising out of a ravine,
gleam like a lake touched by a zephyr,
Hardened and shameless tea drinker and be wet and soft like a fine earth
How sedate and soothing tea always newly swept by rain.” Not that one
has seemed in comparison. Tea cosy advertised by chimpanzees then.
Continued >
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| Features
T EA VS. COFFEE
...continued
Milk in first has divided nations milk, whereas one is likely to put in
too much milk if one does it the other
Of contemporaries, Labour veteran
way round.”
Tony Benn has made up for being
teetotal with being totally tea, it Of course, in Tibet they make tea with
seems. He once calculated he had got butter, while in Vietnam they combine
through 27,375 gallons in 60 years. tuna and pork in a lotus tea sauce and
He’s a milk in first man. the Burmese lap up pickled tea leaves
(lepet) as a dessert. I’d recommend
This is the great debate that has
my recipe for Earl Grey tea ice cream
divided nations. Well, at least those
(overleaf!)
lactose tolerant ones who like their
cuppa white. Those who favour the Some quaint legends involving
Indian blends as opposed to the teas goats
from the beverage’s birthplace, China.
There’s a pecking order in coffee.
Milk should go in first, according to Robusta beans will do at a pinch, but
Dr. Andrew Stapley, a chemical the pick for roasting are Arabica.
engineer from Loughborough
The earliest written mention of the
University. “If milk is poured into hot
drink is in the work of an Arabian
tea, individual drops separate from
physician in the 10th century but
the bulk of the milk, and come into
cultivation may have begun centuries
contact with the high temperatures of
earlier. The practice of roasting it to
the tea for enough time for significant
enhance flavour emerged in the 10th
denaturation – degradation – to occur.
century when it acquired its name,
This is much less likely to happen if
Qawah, originally meaning wine.
hot water is added to the milk.”
Its fame spread via the Dervishes’
Pickled tea leaves as a dessert
patronage. It spread to Europe via
That puts him into conflict with George Venice in the late 17th century and
Orwell, another literary tea fanatic, who Paris embraced the subversive
wrote 70 years ago: “By putting the coffee house culture thanks to the
tea in first and stirring as one pours, exotic parties thrown by the Turkish
one can exactly regulate the amount of ambassador.
24
ABOUT After two spells on the Daily Mirror
he joined the Manchester Evening
NEIL News, where for a decade he was
SOWERBY Deputy Features Editor, latterly
running entertainments supplement
CityLIfe and founding citylife.co.uk.
Neil Sowerby is a North West- For the MEN he was food and
based freelance food and travel drink/travel editor, reviewing
writer, reviewing for a variety of restaurants and wine each week.
publications. He writes a regular He was also Hi-Life Restaurant
food column for Live Cheshire, Critic of the Year in 2006.
is food consultant to two PR
companies (he is currently the Neil is a long-standing
official Stilton cheese blogger!) member of the
and travel editor of the Manchester Manchester
Confidential website. Food and Drink
Awards panel
Oxford-educated, he was inspired and has judged
to write about food and drink at national beer
after encountering the late Alan festivals including
Davidson at the Oxford Food CAMRA’s Winter
Symposium in the Eighties. Ales Festival.
Complex culture of coffee I concur with American humorist Dave

Barry: “It is inhumane, in my opinion,
Soon coffee cultivation spread to
to force people who have a genuine
the New World and beyond and the medical need for coffee to wait in line
world’s most lauded and expensive behind people who apparently view it
coffee is Jamaica’s Blue Mountain. as some kind of recreational activity.”
The Italian who invented the espresso To finish off our feast we have two
machine has his place in history, too. classic, easy to make puds, one
There are times nothing but a caffeine featuring coffee (courtesy of my friend
rush will do. Antonio Carluccio), and the other tea.
perfect
THE
perfect
THE
Earl Grey Tea

Tiramisu
Ice Cream
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| Features
A TOAST TO THE TOASTIE

The humble cheese toastie, first introduced in the 1970s, is still
Britain’s favourite toasted sandwich, a new study has revealed.
The national survey of 2,800 people by

Breville* – long established as the makers
of the original sandwich toaster – says
despite lots of bizarre and faddy changes to
the nation’s taste buds since the 1970s, the
simple and original cheese toastie is still
very much the UK’s No1.
It does appear that the humble cheese
toastie isn’t quite as humble in 2010 as it
was when it first appeared on the scene
back in the 1970s though. The UK likes a bit
Six out of 10 Brits said
of a spicy kick with its cheese toastie these
days. The nation’s favourite accompaniment
the simple cheese toastie
is chilli sauce (34%), shortly followed by is their favourite toasted
ketchup (25%), mayonnaise (14%), pickle sandwich, with 20%
(9%) and brown sauce (5%). Some of the preferring their cheese
other cheese toastie additions include chilli toastie with ham, one
sauce, piccalilli and mustard – and jam in ten opting for a tuna
according to 12 of those polled! and cheese toastie and
But the toastie is never more popular than 7% naming the classic
in Manchester, where they eat an average of cheese and tomato toastie
four toasted sandwiches a week – possibly as their favourite.
due to the northern capital having more
students than any other city in Europe.
The nation’s favourite accompaniment

is chilli sauce (34%)
26 * Breville polled 2,800 Brits via an online

What ou
survey r
said...
Scots
prefer the
cheese and
ham toastie
Geordies
eat toasted
sandwiches
an average
of three times
a week
Mancunians
eat an average
of four toasted
sandwiches
a week.
Londoners
eat toasted
sandwiches
an average of
twice a week
Original toastie recipes coming up >
www.breville.co.uk
| Features
Roasted Red Pepper Ricotta, Nectarine

and Feta Cheese and Blueberry
2 slices of granary bread 2 slices of fruit bread

2 pieces of marinated roasted 60g of ricotta cheese
red pepper ½ tsp sugar
50g feta cheese ½ a very ripe nectarine
½ tsp dried oregano ½ tbsp honey
½ tsp finely grated lemon zest 1 tbsp dried blueberries
1 tbsp olive oil
How it’s done
1 tbsp balsamic vinegar
1 tbsp pesto Peel and cut up the nectarine into
small chunks. Top the bread with half
How it’s done the ricotta cheese, and then add the
nectarine and blueberries, sprinkling
Spread the pesto over the two slices
with sugar to taste.
of bread then place one slice of the
bread onto the plate and top with the Top with the remaining ricotta and a
pepper and the feta slices. drizzle of honey and the other slice of
bread and toast for 3-4 minutes until it
Scatter the oregano, lemon, olive oil
is golden brown.
and balsamic vinegar over and then
top with the second slice of bread.
Toast for 3-4 minutes or until it is
golden brown.
28
TOASTIEs of today
Whether it’s the humble cheese and ham, or something a little
more unusual, toasted sandwiches are a quick, tasty way to
curb those hunger pangs.
Steak, Mushroom and Chicken Caesar

Cream Cheese
2 slices of thick bread 2 slices of white bread

50g (1½oz) cooked steak, thinly sliced Extra virgin olive oil
30g of cooked mushrooms, chopped ½ garlic clove, crushed
½ garlic clove, crushed 50g (1½oz) cooked chicken, chopped
1 large tbsp cream cheese
1 tbsp crème fraiche mixed with a
Freshly ground black pepper squirt of lemon juice
How it’s done 1 tbsp freshly grated parmesan
Mix the cream cheese with some black How it’s done
pepper and the garlic. Add one slice
of bread to the machine and then top Coat the white bread on both sides
with the steak and the mushrooms. If with lots of olive oil; this makes it turn
it is a cut and slice machine, try crouton-like when it is cooked. Add
placing the steak on either side of one slice to the plates and spread
the diagonal slice. over the crushed garlic then add the
chicken, crème fraiche, lemon and the
Top with the cream cheese and the
remaining slice of bread and toast for parmesan and top with the remaining
approximately four minutes until the slice of bread.
bread is golden. Toast for approximately 5-6 minutes
until the bread is golden and crispy.
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masterclass
Steak masterclass 32
In partnership with Goodmans restaurant
how to fillet fish 38
& spatchcock a chicken
de -veining prawns 40
the perfect SUNDAY roast 42
baking essentials 44
In partnership with The Outsider Tart
Wine masterclass 46
By George Bergier
fresh herbs 52
how to PREPARE... 54
a pineapple, an avocado, a mango
the a-z of juicing 56
baby foods 58
soups & stocks 60
freezer guidelines 62
make cooking simple – a glossary 64
| Masterclass
While the entire beast is used, the main dry-cooked,

high heat methods are contained within the Fore
Rib, the Sirloin and the Rump. Roll over each
section to find out more about the cuts from these
main sections.
The
Rump
Steak Sirloin R ib
In partnership w
ith
About
& John Cadieux, JOHN
Executive Chef
at Goodman Res CADIEUX
taurants UK
32
Rib The Rib eye
From the fore rib
. This is every
steak lover’s favo
urite cut of
meat because o
f its location on
the beast. It gen
erally contains
The Bone
the largest conc
entration of
marbling. It usua
i n R i b Ey e /
lly contains 2
muscles but can
also have 3
muscles. The top
Fore Rib rib-eye is known
cap on the
as the Spinalis
Dorsi and is by fa
, this is one
From the fore rib piece of meat on
r the best
eaks. Also
of the greatest st the beast.
wboy Steak
known as the Co
ak, this
or Tomahawk Ste
dry aged
steak is generally
od to eat.
and is always go
the simple
This is essentially
the rib
Rib-eye steak with
still attached.
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| Masterclass
how do you like yours?

This is best checked in the centre of the piece
of meat with an instant read thermometer.
Remember the temperature will always rise a
further 3-5 degrees depending on the size of the
piece of meat af ter removed from direct heat.
Temp Cooked Description
Blood-red meat, soft, very

25-30˚C Blue
juicy
Red centre, grey surface,

37-40˚C Rare
soft, juicy
Pink throughout, grey-

Medium
40-45˚C brown surface, often
rare
remains juicy
Pink centre, becomes

46-50˚C Medium grey-brown towards the
surface
Medium Thin line of pink, firm

54-62˚C
well texture
Grey-brown throughout,
72++˚C Well done
tough texture
34
The finger test
Without a thermometer give the beef a poke and check
out the diagram below for a simple doneness check.
Index finger Middle finger Ring finger Pinky finger

RARE MEDIUM RARE MEDIUM WELL DONE
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| Masterclass
Buying a
Great Piece of Beef
rship with
In par tne
Chef
die u x , E xecutive
a ts UK
& John C n R estauran
dm a
at Goo
36
10 step guide to getting
a great piece of meat
1 2 3 4 5 6 7 8 9 10
1. Make friends with your local butcher
a. Most local butchers are able to get the best
quality beef and dry age it in their own shops.
They cut to order and they will give you the best
piece of beef available. While it may seem slightly
more expensive than your local large supermarket
chain, the beef in your butcher’s shop has been
dry aged for at least a couple of weeks. The
cheaper beef you buy at the supermarket contains
large amounts of water.
b. Many supermarkets are beginning to age their
beef properly so don’t feel you need to avoid them
entirely, just be specific in your needs and talk to
the person behind the counter – if they
are confident and knowledgeable it will be
quickly apparent.
| Masterclass
FILLETING FISH
A nicely filleted piece of fish will cook perfectly and look great on your
plate. Follow our quick and simple guide to get your ideal fillet of fish.
HOW IT’S DONE..
1. To remove the skin, use a flat-bladed

knife and slice a bit of the skin away
from the flesh. Cut a hole in the
loosened skin – big enough to fit a
finger through.
2. Hold the skin through the finger hole
and pull the skin away from the fillet,
using the knife to hold the fillet down.
Hold the knife at a 45 degree angle.
3. With your fingers and clean tweezers,
feel for any pin bones and pull them
out of the fillets.
38
SPATCHCOCKING CHICKEN
This way of preparing chicken is ideal for the BBQ as all the meat
will cook evenly, however it is essential to baste while cooking so
that the breasts do not dry out.
HOW IT’S DONE..
1. To spatchcock a chicken simply place

it breast down.
2. Cut 2cm from the top all the way down.
3. Repeat on the other side and
completely remove the back bone (this
can be used in a stock).
4. Flatten the whole chicken down with
the heel of your hand.
For a simple recipe, mix the juice and

zest of 2 lemons with 3 tbs of olive oil
and plenty of seasoning, marinade the
spatchcock chicken for 1 hour and place
on the BBQ for 1 hour, basting with the
extra marinade continuously.
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| Masterclass
Prawns
Prawns
Prawns
perfect
THE
PRAWN
COCKTAIL
40
DE-VEINING PRAWNS
Prawns are always much tastier if you buy them raw in the shell
and cook them fresh. Simply put the prawns into boiling water,
seasoned with a whole lemon squeezed in, turn the pan to a simmer
and cook until the prawns are all pink ( this should take no more
than 3 minutes.) Drain the prawns and put into cold, iced water to
stop the cooking process.
HOW IT’S DONE...
1. To start you simply pull the heads off,

this is much easier than it sounds. 1
2. Hold the prawn firmly,unpeel and

remove the outer shell, and then
discard (you can use the shells and
heads for fish stock).
4
3. To de-vein (or butterfly) the prawns,
simply run a sharp knife down the
back of the prawn.
4. Then simply remove the black line
(the intestines).
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| Masterclass
perfect sunday roast

The
What you need Serves 6 How it’s done...

1½ kg leg of lamb • Pierce the lamb 10 times and stud with
10 cloves of garlic garlic and rosemary.
4 large sprigs of rosemary • Place the lamb onto the oven at 200°C
2kg Maris Piper potatoes peeled and cook for 1½ hours. Take out of the
and halved oven, cover with foil and allow to rest for
20 minutes.
200g goose fat
• Place the potatoes into a large pan of
1 head of broccoli, stalk removed
water, cook for 10 minutes, then drain.
and cut into pieces
4 large carrots, peeled and • Put the goose fat into a roasting tin and
sliced put in the oven 30 minutes before you
take the meat out.
200g French beans, trimmed
• After 5 mins add the potatoes. Turn
200g asparagus tips
them over half way through cooking,
200g frozen peas and when ready, simply drain onto
1tsp salt kitchen paper (you can save the goose
fat for another time by putting it into a
Mint sauce and redcurrant jelly
sealed jar and storing in the fridge).
to serve
Next >
pVEGETABLES
erfect
THE
erfe
pGRAV
THE
c t
Y
42
perfect
THE
VEGETABLES
perfect
THE
GRAVY
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| Masterclass
BAKING ESSENTIALS
By David Lesniak & David Muniz
– creators of Outsider Tart, London
Relax! Don’t get nervous. Perfection is over-rated. Even

mistakes taste good.
Read through the recipe entirely before

getting started. Our students say this a
lot: “I start on a recipe and then realise I don’t
have X in the house.” We wonder why???
If a recipe calls for water, why not add a little extra flavour by
infusing it with your favourite tea to give the batter extra depth.
Don’t worry if you take small liberties

with a recipe. A little more spice, a
little less sugar, a little more butter? More
flavour for your palette.
Creaming butter and sugar is different for

cakes, cookies and brownies. Cakes like
light and fluffy. The color of the creamed
mixture will change to a pale yellow and just
about double in volume.
44
Ever wonder where those
explosions or craters come from
in baked cakes, muffins or brownies?
Always remember to scrape the bottom
of the bowl with a rubber spatula to
dredge up and incorporate all the
strange lumps and bumps lurking about.
Make sure you have someone helping in the

kitchen. I have OD to do all the cleaning!
You don’t need all the fancy gadgets

There are no replacements for a
spoon, a knife and some elbow grease.
Last but not least, always bake

from the heart. There is nothing
better than your own personal stamp
on whatever is in the oven.
perfect
THE
APPLE CAKE
About
David Lesniak
WITH CARAMEL SAUCE & David Muniz
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| Masterclass
blackcurrants, peppery undertones

and dark berries.
Pinot Noir
The very distinguished grape variety
of Pinot Noir is mostly associated with
the region of Burgundy in France
where it produces one of the most
By outstanding red wines, some of which
demand extortionate prices.
George Bergier
It has also established itself in places
such as Oregon, Napa Valley, and
Chile and produces equally high
quality red wines in New Zealand,
in Central Otago where climatic
conditions are very close to those
in Burgundy, you can find some
outstanding examples of this grape
r e d wi n e variety. Flavours of the farmyard,
mushrooms and vegetation are
predominant.
The interesting fact about Pinot Noir
Merlot
is that, despite being a black grape
A grape variety originating from the variety, it is one of the 3 grape varieties
Bordeaux region in France, but one that go into making Champagne. The
that has also branched into the New other 2 are Chardonnay and Pinot
World in countries such as South Meunier (also a black grape variety).
Africa, Australia, the USA and Chile.
Syrah
The specific flavours and tastes of note
This grape is better known by its
are: ripe, dark fruit berries with hints of Aussie name of Shiraz. As a single
black cherries. grape variety wine, it is predominantly
Cabernet Sauvignon associated with the Northern Rhône
Valley in France and is the home of
This is the common grape variety the world famous Châteauneuf-du-
which is a base for many quality Pape. In the southern part, it goes
Bordeaux Clarets and one which into a typical blend with other grape
is also emerging from New World varieties such as Grenache, Mourvèdre
countries. Look for flavours of and Cinsault.
46
As a single grape variety, Syrah has
great ageing potential and makes
deep, dark, dense, full bodied and
spicy red wines. Similarly, Australia
and Chile produce some interesting
examples of very high quality.
Malbec
Argentina is not only famous for the
quality of its footballers and beef,
but also for its dark, full bodied, rich
Malbec grape variety. The region
where most of the high quality Malbec
Let’s not forget about the
wine is produced is that of Mendoza.
smaller, less well known
Italy grape varieties which also
produce very high quality
There is a huge interest and respect
wines in the old and New
for wines produced in Italy of a
World. These are:
number of grape varieties, the most
well known of which are: Barbera, Gamay – associated with the
Brunello, Primitivo, Montepulciano region of Beaujolais.
and Nebbiolo.
Tempranillo – associated with
No doubt we all have heard of and the famous Spanish regions
perhaps sampled the most famous of Rioja, Navarra, Ribera del
of Italian wines, Chianti. This is made Duero and La Mancha.
from the Sangiovese grape variety
Pinotage – famous for its South
only, and is the most planted one
African wine.
in Italy.
Cabernet Franc – goes into
On a recent visit to Sicily, I
a blend of classic Bordeaux
experienced some outstanding wines
wines.
made from a grape named Nero
d’Avola and these are readily Tannant – an interesting grape,
available here. most common the South West
of France and Uruguay.
Zinfandel – well associated
grape variety with California.
About
George
Bergier
White Wines next >
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and Clare Valley in Australia produce

e outstanding examples of Riesling.
w h it e w i n Those from Alsace are famous for
the fruitiness, longevity and as an
exceptional food friendly wine. This
is a grape variety that gives the wine
Sauvignon Blanc enormous ageing potential and one
A grape variety that made New can experience this not only as an old
Zealand famous for white wine wine but also as a young wine with
various stages of sweetness. Riesling
worldwide. No doubt everyone knows
has a fantastic minerality, fruitiness,
the iconic Cloudy Bay, but the price
lemon and lime flavours and can be a
of this wine puts it beyond certain
great accompaniment to some
budgets. Worry not however, as there
interesting dishes.
are some superb SB’s from New
Zealand. Chardonnay
The origins of SB are closer to us The abbreviations ‘ABC’ and ‘ADC’
and it comes from the Loire Valley refer to 2 very different opinions
in France where, in the 60s, 70s and about this grape variety. Anything
80s, a famous Sancerre featured But Chardonnay or, Always Drink
on our wine lists and on the shelves Chardonnay – it’s a bit of a Marmite
of our supermarkets. You still find story, you either love it or hate it.
some outstanding Sancerre wines at Traditionalists were opposed to the
reasonable prices competing in quality production of high volume, oaky, high
to the likes of Cloudy Bay. Look out alcohol content Chardonnays from
also for some Sauvignon Blanc from the New World, which was a far cry
the Pouilly-Fumé region, Monetou- from the high quality, fine white wine
Salon and others in the Loire Valley. from Burgundy, France. However, the
South Africa also produces some trends are now changing and the New
outstanding Sauvignon Blanc at very World produces some outstanding
accessible prices and my favourites Chardonnays from Australia, Chile,
are from False Bay. USA and South Africa.
Riesling It’s not only the famous Burgundy

region of France where wines like
Many people will be familiar with Chablis, Meursault and Puligny-
Liebfraumilch, Blue Nun and Black Montrachet represent outstanding
Tower...for many of us this was the quality from this grape variety and
start of our wine journey. Riesling command very high prices. The
hails from Germany but many other smaller sub regions of Burgundy like
countries especially Alsace in France Montagny, Mâcon and Pouilly-Fuissé
48
can give us a wine that is great value
for money. It is worthwhile knowing
that this grape variety is one of the
3 that goes into the production of
Champagne. The others are Pinot Noir
and Pinot Meunier.
Semillon
When we think about Bordeaux, we
automatically think of red wine. But
the region also produces some high
quality white wines, especially from
the region of Graves where this grape
variety is blended with Sauvignon
Blanc and produces a high quality
white Bordeaux. In the New World, Let’s not shy away from high
Semillon is very happily blended with quality white wines produced
Chardonnay, especially in Australia from grape varieties such as
where again we can find some Gewurztraminer from Alsace
and Tasmania.
outstanding examples of this blend.
The wine has beautiful fruit flavours, Pinot Gris again from Alsace,
dominated by tropical flavours of Australia and New Zealand
mango, banana and pineapple.
Chenin Blanc from the Loire
Pinot Grigio Valley, France and South Africa
An Italian grape variety which, in my Muscat from Alsace and a few

mind, has been over-exposed and for of the New World countries
no good reason. The wine is quaffable where it can vary between a
medium to a very sweet wine.
and light; however, it wouldn’t find a
suitable place in most food and wine
matching combinations. I would rather
match it with a handful of peanuts and
some crisps. Despite this, it is one of
the most consumed wines to be found
in supermarkets and bars. I have tasted
some very high quality Pinot Grigios,
but their high prices would exclude
them from most restaurants and from
competing with cheaper versions.
White Wines continued >
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Celebration Drinks
Food & Wine
What better way to start or end a
celebration such as a wedding,
Matching
anniversary or birthday party than
with a lively flute of Champagne,
It takes wine makers and W
producers an enormous amount
Cava or Prosecco? of time, effort and commitment S
All 3 sparkling white wines have their in order to produce a quality w
place on a wine list and supermarket wine. Careful attention to the I
shelf and are governed by their price vineyards, vinification and process t
tag. We all know that Champagne is of maturation all take a very long
time and painstaking efforts for us D
an expensive drink and has a long
standing association with the wealthy finally to find in a bottle a quality L
and famous for whom price is not that we are after. d
an issue, but the modestly-priced Similarly, the chefs put a lot of time, R
high quality Cavas from Spain and planning, preparation and effort into a
Proseccos from Italy, not to mention the dishes that find their way to our a
some British sparkling white wines, table. The link that then needs to be
should not be over-looked. Each made between the meal and the O
serves a purpose. wine of choice is the responsibility b
The cost of the production of of the wine waiter/sommelier. f
Champagne is governed by There is no formula for food and a
the cost of grapes which wine matching but personal tastes
the majority of the should not be ignored and with the
Champagne houses experience of the sommelier, by
must purchase choosing an appropriate wine with
from the local a dish, this can only enhance our
growers, dining experience. If one thinks of
as land in the a harmonious pairing, you must
Champagne consider the wine intensity, acidity
region is an and tannins. Alcohol, sweetness
expensive and usage of oak also can make a
commodity. difference to a dish.
RE
There are a lot of food and wine
matches made in heaven and one of
those is fois gras and Sauterne. But
this does not mean that other styles
of desert wines won’t work with this
dish – it is down to the individual.
50
There are many serving suggestions
that will match food types and wine
styles and they are:Food types
Wine styles
Subtle, delicate white wines Fish, seafood, pasta, salads and
with very dry flavours such as vegetables and also with some
Italian wines and French from spicy foods and cheeses.
the Loire Valley.
WHITE W
Dry, aromatic, herbaceous Asparagus, avocado, goat’s INES
Loire Valley and some of the cheese, some shellfish, and some
dry Rieslings white meat.
Ripe, fruity, white wines such Seafood, grilled white meats,
as Chardonnay, Chenin Blanc some soft cheeses and Chinese,
and Semillon Thai and Indian food.
Oaky, nutty white wines like Meaty fish with creamy sauces
big Burgundy, Chardonnay and also some cheeses.
from California, South Africa
and Australia.
Wine styles
Food types
Light, soft, delicate reds lik
e Summer barbecues, salads,
Beaujolais and some Italian
cold meats, pork, and
wines such as Chianti.
poultry dishes.
Fruity red medium bodied
Mushroom based dishes,
wines like Pinot Noir, some
ED WINES meat based pasta and hard
Rioja’s
mature cheeses.
Full bodied, spicy red wines
R oasted and grilled game,
beef and lamb.
Oak driven, intense rich reds
Game casseroles, and
mature cheeses.
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FRESH HERBS
Fresh herbs are an essential for maximum flavour in lots of dishes.
A simple ragù sauce for bolognaise chopped into a salad dressing.

can be transformed with a large Roasted tomatoes finished with basil
bunch of chopped basil. are delicious, as are carrots with
a sprinkle of coriander. All simple
Chicken casserole can be made
vegetables boiled or steamed can be
into a dinner party treat with fresh
also transformed by finishing with a
tarragon and fish enhanced with
flourish of herbs.
parsley or dill. Any fresh herbs can be
used in a green salad or even finely
BASIL
TH Y ME t is
Is a tender low-growing herb.
k n o w n m e d icinal herb bu
Is a well- fo r it s strong flavo
r
iva te d
widely cult
Basil has a lingering fragrance and is a classic

match to tomatoes, olive oil and cheese.
with Ther
a v e s a re ti n y but packed Chopping can damage these delicate leaves
a vibra
Thyme le
ti a l in g re d ie nt for stuffing and turn them black.This herb is especially
se n
flavour, an es h is is an all year ro
und good in the summer months.
parsle
a d e s . T
and marin s out very we
ll. is t
h e rb a n d d ri e ingred
52
ROSEMARY n in Is a short-live
DILL
grow
Is a Mediterranean herb, d perennial h
originated fro erb which
sturdy woody bushes. m Eastern Eu
rope.
mmer months
The best flavour is in the su Dill is a popula
r herb in Euro
nd. The small pe it has a m
but it grows well all year rou aniseed flavo
ur. Salmon, w ild
to make a butter h ite fish, broad
purple flowers can be used beans, potato
es and cucum
ate flavour. Good ber are all gre
to coat lamb for a very delic combinations at
d sausages. with dill.
uses are for meats, fish an
CORIANDER
Europe,
Coriander is native to southern
PARSLEY North Africa and Southwestern
Asia
Is common
in Middle E
European,
and Americ astern,
an cooking
.
flavour and
Coriander has a light and lemony
s.
is ideal for Thai foods and salsa’
re are 2 typ
es of parsle
ant green, y, Curley w
fresh tastin hich is
ey which h g and mild a
as a
taller and h more pronounced fla
ard
dients for b ier. Both types are ke r,
utters, sala
nd Flat
y
vou perfect
THE
PESTO
ds and dre
ssings.
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HOW TO PREPARE...
perfect
THE
PINEAPPLE
perfect
THE
AVOCADO
perfect
mango
THE
23 54
1
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The A-Z of Juicing
Age: Avoid ingredients that are Fennel: With its aniseed flavour it is good
for detoxifying the body and aiding in
past their best and over ripe as digestion. Use in juices with other fruits or
their nutrient content and juice vegetables.
yield will decrease with age.
Garlic: If you are using this ingredient it
is best to put this through the juicer first to
prevent the strong smell sticking to the juicer.
Always use with other ingredients as it is very
strong.
Health: About 95% of nutrients in fruits and

vegetables are found in their juice. Juicing
also lets you get a large quantity of different
fruits and vegetables in one go.
Ice: Freeze juice in ice cube trays or moulds

Bananas: It is impossible in most cases to for healthy ice lollies.
extract juice from a banana so it is best to
Jug: If the juicer doesn’t come with a jug
blend it and then add it to your juice
then you need to make sure that you fit
afterwards.
the right sized container under the pouring
Centrifugal Juicers: These are good spout.
basic juicers which will work with most types
Kids: Use brightly coloured ingredients
of ingredients. They will juice at a high speed,
to get children consuming their fruit and
however this can cause the juice to become
vegetables.
quite frothy. Also as the pulp is collected
in the basket it will sometimes have to be
Leaves: Ingredients such as watercress,
emptied before another batch of juice is
spinach and herbs juice best if they are
made.
enclosed in other vegetables, or pressed in
These types of juicers are not good at juicing a tight ball, and other fruits and vegetables
ingredients such as leaves or wheatgrass. are fed through afterwards to ensure they are
transported through.
Damage: Juicing allows you to use
ingredients that are damaged or look less Masticating Juicers: These crush the
than perfect, presenting them attractively as fruit instead of blending it. This extracts
a drink. more juice from the pulp and therefore they
produce more juice. These juicers tend to be
Environment: Leftover pulp makes great quieter than centrifugal juicers and do not
fertiliser in the garden or compost heap. create as much froth.
56
Nutrient Loss: Minimise the loss of Washing: Juicers that have parts that go
nutrients if you are storing your juice by in the dishwasher will be easier to clean.
putting it in a chilled flask with a tight lid, this Otherwise, whilst you are juicing, run a bowl
will slow down the oxidation process. of soapy water and place the removable
parts in it to soak. This will remove the stuck
Organic: Try to buy organic fruit or pulp. Don’t soak it for too long however as
vegetables, or grow your own. Therefore you the parts can rust.
will know exactly what is going in to your
body. X-(Extra Fluids): Water is vital for health
as up to 80% of your brain cells are made up
Peeling: Some juicers work fine with whole of it. Juice is high in fluids, unlike coffee, tea
fruit, however many will need you to peel the and fizzy drinks which are diuretics, and will
ingredients first. dehydrate you.
Quantities: Different ingredients Yield: This is the term used to describe the
will produce various amounts of juice. amount of juice a machine produces.
Experiment with recipes to give you a good
idea of how much juice certain fruits and
vegetables produce.
Remove: Cut away any rough stalks and

stones from the fruit before juicing it.
Size: The ingredients will only need to be

chopped to the size of the feeding tube.
Some juicers are large enough to fit whole
ingredients in.
Twin Gear Juicers: The most effective

machines available which can juice most Zest: Try cutting a thin strip of
types of fruit and vegetables. They work lemon or lime rind to decorate
considerably slower than most machines;
however they tend to be considerably more
your juice glass.
expensive.
Unwanted froth: There are a few ways to

reduce unwanted froth in the juice. One way
is by adding the harder ingredients after the
softer ones. Also some jugs that come with
juicers have a lip that separates the froth as
you pour it. Otherwise simply remove it
with a spoon, or spray the juice with a mist of
water.
Vegetables: Vegetable juice is extremely For perfect juice try the

healthy however you may want to add a little Antony Worrall Thompson
fruit to sweeten it. Carrots, Apples or Grapes Professional Juicer JE15
are all good to use as sweeteners. Find out more >
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perfect
THE
Butternut
perfect
THE
Summer
Squash & Fruit
Sweet Potato Cocktail
58
B A
B Y FOODS
Making baby foods is such a wonderful thing to do, after all it is your
child’s first taste of food!
Making large quantities and freezing Once your baby is older you
works really well, and at first you can could simply puree up whatever
use ice cube containers as they only you’re having for dinner.
need a small amount. We suggest
starting off with vegetables as fruits are
naturally sweet and, of course, your
baby would prefer sweet things!
Try to use vegetables and fruit that are
in season. Tinned fruits are very good,
but only buy in natural juice.
Once your baby is older you could
simply puree up whatever you’re
having for dinner, but only if there is
no added salt.
Some favourite combinations include:
Mango and Banana; Blueberry and
Apple; Carrot, Broccoli and Parsnip;
Aubergine and Red Pepper, Raspberry
and Pear; Peach and Banana; and
Apricot and Apple.
When first weaning a baby it is a good
idea to start your baby off with 1 flavour Create the perfect blend for
at a time and persist with different your little one with a Breville
foods - it is a proven fact that it can take 3 in 1 Hand Blender VHB061
44 tries for a child to like a taste! Find out more >
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SOUPS
Homemade soup is so simple and delicious for a comforting lunch
or dinner. And the great thing is, soups can be made all year round
with whatever vegetables are in season at the time.
Soups are an excellent way of topping, or if you want a creamy soup

increasing your vegetable intake too. simply add cream at the end – all of
To make your soups extra smooth, this will make a bowl of soup much
sieve once cooked. more appetizing. Why not serve in a
tea cup or mug for a change?
The rules for making a soup are
simple; always use a really good
stock, and do not overcook the The rules for making a soup
vegetables. A pea and mint soup are simple; always use a
can be made by bringing the stock really good stock, and do not
up to the boil, then adding frozen overcook the vegetables.
peas and fresh mint. Once simmering
it is ready to blitz and serve. All this
literally takes five minutes. Simple!
There are many ways to garnish and
transform a soup; a swirl of crème
perfect
THE
TOMATO
fraîche, croutons, fresh herbs, pesto
SOUP
60
& STOCKS
All stocks are really worthwhile To get extra flavour you can lightly salt
doing, they will make a gravy, the bones before cooking. Never use
soup, casserole or sauce so fatty bones or meats as this will give
you a cloudy stock that is too high
much more delicious. Also they in fat.
are a very good way of using
up ingredients so that there is Vegetables that make great stocks
include leeks and fennel; these are
minimum of waste.
particularly good for fish stock. Thyme
and bay leaves are a fantastic addition
to meat and vegetable stocks.
perfect
THE
perfect
THE
perfect
THE
perfect
THE
CHICKEN BEEF vegetable FISH

stock stock stock stock
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FREEZING GUIDE
Freezing food is one of the best ways of storing food safely if a
few simple guidelines are followed.

Quick guide
Do
• Make sure your freezer is running at
-18 degrees Celsius
• Wrap food well
• Only freeze fresh food
• Treat thawed food as any other
perishable food
• Wait for food to be completely cooled
before freezing
Don’t
• Re-freeze raw meat
• Freeze eggs in shells, canned food,
foods containing mayonnaise, cream
and milk
• Re-freeze food more than once in any
one state (i.e. you can’t re-freeze raw
meat but you can freeze it again after its
been cooked but not re-frozen after that)

Raw meat can be frozen and then
defrosted, but should not be
re-frozen again whilst it is still raw.
31 62
• Freezing food inactivates the micro-
organisms and bacteria, but it doesn’t
kill them completely, so once the food
is thawed it must be treated as any
other perishable food.
• Food should only be frozen once in
one state. For example raw meat can
be frozen and then defrosted, but
should not be re-frozen again whilst
it is still raw. If it is then cooked it can
be frozen and defrosted again safely,
however it is not safe to then re-freeze
it a second time.
• You can freeze most foods; however
there are some exceptions such as
eggs in shells and canned food. Other
foods containing cream, mayonnaise
and milk, and products such as whole
strawberries and lettuce can be frozen
but their quality will considerably Thawing...
deteriorate. If necessary, food should
• Always only freeze fresh food and always be completely
most manufacturers recommend defrosted before it is
that food is frozen on the day it is heated. This is vital with raw
purchased. meat and fish as when they
are cooked they may never
• Wait for food to be completely cooled
reach a safe temperature.
before freezing. Warm food can raise
the temperature of the freezer which
can affect the other stored food. Also ...& Cooking
the slower the freezing, the more likely
large ice crystals will form. Meals such as casseroles
and lasagnes can be
• Always wrap the food well in cling film, cooked from frozen. They
freezer bags or store it in a plastic are best heated slowly on
container to avoid tainting the other a low temperature first and
foods or developing freezer burn. then cooked on a higher
Freezer burn will not cause the food to temperature once they are
be unsafe but parts to be dry and grey defrosted, ensuring they are
coloured as the surface of the food completely heated through.
comes in contact with the air.
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MAKE COOKING SIMPLE

Discovering a new recipe or cookery book is an exciting
experience, but cooking terms can seem very confusing –
especially if you’re new to cooking.
So to help decipher those tricky terms, we’ve come up

with our top, one-stop glossary guide to get you cooking
quicker and with confidence!
Al dente:
Often used in pasta recipes this
means cooking the pasta until it’s
just about done – you will have to
keep checking the pasta so it doesn’t
become soft and overcooked.
33 64
Au gratin: This term is mixture also becomes This reduces the volume,
used for baked dishes where fluffy because air gets concentrates the flavour, and
the dish is topped with trapped inside. thickens the mixture.
cheese then cooked in
Dice: Simply means cutting Sauté: Cooking a food in a
the oven.
food into square pieces. small amount of fat – usually
Beat: Referred usually to Fillet: This means removing
done with potatoes.
eggs. The best way to beat
the bones – usually done in Score: To make shallow
eggs is to hold a large bowl
meat and fish dishes. cuts in the surface of food
close to you with one hand
just before cooking or baking
and whisk the eggs with Fold: To gently mix one to allow for shorter cooking
the other. food or mixture into another. time.
Usually, the lighter food is
Blanch: This folded into the heavier food Season: Adding salt and
or mixture. pepper to a dish so it’s
method helps suitably seasoned to taste.
loosen the skins of Marinate: A sauce
(marinade) is poured over
vegetables. You meat or poultry to soak up Sear: Using high
put the food briefly the juices before cooking. heat to quickly
in boiling water Depending on the recipe, the brown the surface
food might be left to marinate
and then plunge for anything from a few of a food to seal in
into cold water. minutes to overnight in the the juices.
fridge – the longer you leave
Braise: Means to slowly it, the stronger the flavour. Simmer: Cooking food in a
cook foods in a small amount liquid just below the boiling
of liquid in a tightly covered Mince: Cutting food into point.
pot for a moist, tender dish. very fine pieces.
Slice: Cutting the food into
Butterfly: Usually referred Poach: This method even pieces.
to a chicken dish – you uses water to gently cook
cut the meat or poultry in food. The water is brought Sweat: Cooking food over a
half (not cutting all the way to a simmer and then the low heat in a small amount of
through). When you spread it ingredients are added to the fat in a covered pot or pan so
open the meat will then look pan – this is a common and it cooks in its own juices until
like a butterfly – hence the healthy way to cook eggs. soft, but not browned.
name! Puree: Simply mashing Whip: To incorporate air
Cream: Means to rapidly food until it’s completely into a mixture by beating
mix the ingredients with smooth. rapidly. Eggs and cream are
a mixer until smooth and often whipped.
Reduce: Boiling a liquid in
creamy. When you cream an uncovered pot or pan to
butter or other fats, the evaporate some of the liquid.
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| Recipes
66
recipes
Soups & Starters 68

Fish Dishes 80
Beef DISHES 96
POULTRY DISHES 114
Lamb Dishes 134
PorK DISHES 150
Pasta & Risotto 164
vegetarian DISHES 174
sides & Snacks 192
Desserts 204
Baking 224
Drinks 236
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soups & starters
68
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| Recipes
prep cook
serves
30 10 4
mins mins
Flat Breads with

Three Dips
The flat breads are really easy to make and can be served as an accompaniment
to the following dips. Alternatively use flour tortillas, tortilla chips or breadsticks.
You can choose to serve either one or all of these dips as they all complement
each other in flavour.
What you need How it’s done

Flat breads Flat breads
1 sachet of dried fast action yeast (7g) In a bowl dissolve the yeast and sugar in half
15g sugar the water.
315ml (10½fl oz) tepid water Sieve out the flour and the salt onto a clean work
500g (17½oz) strong bread flour surface. Make a well in the centre and pour in the
dissolved yeast mixture. Using your hand, “stir”
15g salt the middle of the mixture and slowly bring in
4 tbsp olive oil the flour to the centre until the liquid is
soaked up.
Some extra flour for dusting
In a bowl dissolve the yeast and sugar Then gradually pour in the rest of the tepid water
into the centre and work it into a moist dough.
Spicy chickpea dip Add or take away a little of the water if you feel it
needs it.
400g (14oz) chickpeas (drained)
With floured hands knead the dough until it’s
1 tsp ground cumin
elastic and smooth.
½ tsp coriander
Place the dough onto a baking tray and score
½ a red chilli (de-seeded) the top a couple of times with a knife and then
1½ cloves of garlic cover with cling film. Leave it to prove for about
40 minutes until it has grown by twice its original
Squeeze of lemon juice
size in a warm place.
1 tsp crème fraiche
Split the dough into 5 pieces and roll out into
Olive oil (about 2 tbsp) a large circular shape that is thinner than a
normal pizza base.
70
Tomato & avocado salsa Pre-heat a baking tray in an oven at 220°C/gas
4 large ripe tomatoes mark 7 and then drizzle it with the olive oil. Cook
the flat breads on it for about 6-8 minutes turning
1 red chilli once and then drizzling with some more oil.
½ tsp ground cumin Alternatively cook in the oil on a hot griddle pan
until charred.
½ tsp ground coriander
Juice of 1 lime Spicy chickpea dip
1 small red onion Put the chilli, garlic and some of the olive oil in to
2 medium-ripe avocados (halved, a food processor and finely chop. Add the rest of
stoned) the ingredients and pulse until mixed. Don’t worry
2 tbsp extra virgin olive oil about getting the chickpeas completely smooth
as it is nicer if there is a mixture of smooth and
8 tbsp of roughly chopped coriander smashed chickpeas.
leaves
Salt and black pepper Tomato & avocado salsa
Garlic Aioli Roughly chop the tomatoes, avocado and onion

into big chunks and add to a food processor
1 garlic clove (peeled and crushed) along with the other ingredients. Chop with quick
1 tsp salt pulses until all the ingredients are combined.
Alternatively you could chop the ingredients
1 large free-range egg yolk
using a knife.
1 tsp Dijon mustard
250ml (8½fl oz) extra virgin olive oil Garlic Aioli
250ml (8½fl oz) olive oil Put the egg yolk and Dijon mustard in a bowl and
Salt and pepper mix using a whisk or an electric whisk. Gradually
add both types of olive oil in as a steady stream
as possible until the mixture is thick and yellow
in colour. Then add the garlic, salt and the lemon
juice and mix in.
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| Recipes
prep cook
serves
15 5 8
mins mins
Deep Fried
Camembert

1 large camembert, cut into Coat the Camembert portions in flour, then egg
8 portions and then the breadcrumbs. Repeat the process,
1 tbsp seasoned flour to ensure a good coating.
1 beaten free-range egg Freeze or chill the coated Camembert portions

for at least 30 minutes.
50g (1½oz) dried breadcrumbs
Approximately 1 litre (34fl oz) oil Heat enough oil in a large pan and when it is
for deep frying hot enough, deep fry the portions for about 4
minutes.
It is essential that the Camembert potions are
well chilled right up to the moment they are fried;
otherwise the cheese will become over-ripe, and
ooze out of the coating during frying.
After cooking, drain on kitchen paper and serve
hot with Cranberry or Redcurrant sauce.
For perfect deep fried camembert

try the Breville Stainless
Steel Deep Fryer VDF042
Find out more >
72
prep cook
serves
10 45 6
mins mins
Chilli Sweet
Potato Soup
How it’s done What you need

In a large sauce pan, sauté the onion with a little 1 large sweet potato (peeled and cut
olive oil until it is soft and then add the sweet into chunks)
potato. Cook for another 2 minutes. ½ an onion (finely chopped)
Add all the remaining ingredients except the 1 large squeeze of tomato puree
fresh coriander to the pan and then stir well.
2 garlic cloves, chopped
Cover and cook for 40 minutes until the sweet 1 small piece of ginger (peeled)
potato is tender.
½ a red chilli
Add the ingredients to a blender or processor
with the fresh coriander and blend until it is 1 tsp cumin (ground)
smooth. 1 tsp coriander (ground)
If you prefer a thinner soup you may want to 1 tsp chilli flakes
add some stock or water to it. Dash of Lee & Perrins
Salt and pepper
500ml (17fl oz) of vegetable stock
Large handful of coriander
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| Recipes
prep cook
serves
20 0 4-6
mins mins
Smooth Style Gazpacho
74
A smooth and sophisticated version of this wonderful chilled soup.

Ensure that all your ingredients have been 1 thick slice white bread, crusts removed
prepared in advance. and broken into large chunks
Place the bread, vinegar, garlic, sugar and chilli 10ml (2 tsp) sherry vinegar
into a blender. 1 garlic clove, peeled
Next puree the mixture whilst carefully removing 5ml (1 tsp) caster sugar
the measuring cap, then pour the olive oil in a ½ fresh red chilli, chopped
thin stream through the pouring hole. Carefully
add the tomatoes, tomato ketchup, tomato 30ml (2 tbsp) extra virgin olive oil
juice, spring onion, red pepper, cucumber and 225g (8oz) vine tomatoes, skinned,
pesto. Replace the measuring cap and continue deseeded and chopped
blending.
10ml (2 tsp) tomato ketchup
Season to taste and serve chilled, in bowls. 200ml (7fl.oz) tomato juice
Drizzle with olive oil to garnish. 2 spring onions, sliced
Serving suggestion: Try filling an ice-cube tray 100g (3½oz) roasted red pepper, sliced*
with olive oil, then freezing it to make olive oil ice ¼ large cucumber, peeled and roughly
cubes which can be served with the soup instead chopped
of the olive oil drizzle.
10ml (2 tsp) pesto
Salt and freshly ground black pepper
*You can buy ready prepared roasted peppers in a jar,
in all major supermarkets.
For a smooth gazpacho try the

Antony Worrall Thompson
Intelligent Blender VBL030
Find out more >
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| Recipes
prep cook
serves
10 40 8
mins mins
Tomato and
Chickpea Soup

Olive Oil Put the vegetables in a large saucepan with the
2 carrots, chopped garlic, rosemary, Italian herbs, stock and sugar.
Season with salt, pepper and stir.
1 leek, chopped
Cover and cook gently for 25 minutes or until the
1 potato, peeled and chopped vegetables are tender.
2 garlic cloves, finely chopped
Add the tomatoes to the pan and cook for a further
1 tbsp finely chopped rosemary 10 minutes. Then using a hand blender carefully
400ml (13½fl oz) vegetable stock puree until smooth. Keep the blender flat on the
bottom of the pan to avoid splashing.
½ a tsp of sugar
2 x 400g (14oz) chopped tomatoes Once it is smooth, add the chickpeas and heat
through for approximately 5 minutes, stirring
410g (14½oz) chickpeas drained occasionally and seasoning to taste.
and rinsed
Serve warm with toasted French bread and
1 tbsp of dried mixed
melted cheese.
Italian herbs
Salt and pepper
76
prep cook
serves
10 45 6
mins mins
Roasted Red Pepper

and Tomato Soup

Place the peppers (cut side down), onion, 3 red pepper, de-seeded and halved
tomatoes and garlic on a baking tray. 1 onion, unpeeled and halved
Cook in pre-heated oven for 30 minutes at 200°C 4 large plum tomatoes
/gas mark 4 or until tender and well browned.
4 garlic cloves, unpeeled
Leave the vegetables to cool for 10 minutes then 350ml (12fl oz) vegetable stock
peel them. Place the vegetables and half the
stock into a food processor or blender and blend 15ml (3 tsp) tomato puree
until smooth. Salt and pepper
Place in a pan and add the remaining stock and
tomato puree.
Bring to the boil.
Season to taste and serve.
For a perfectly blended soup try

the Antony Worrall Thompson
Find out more >
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| Recipes
prep cook
serves
10 20 4-6
mins mins
Quick Chicken
Liver Pâté

175 g (6 oz) unsalted butter, softened Heat 15g (½ oz) of the butter in a frying pan until
450g (1 lb) chicken livers, trimmed foaming. Add half the livers and fry quickly on all
and cleaned sides for about 4-5 minutes until golden, but still
pink in the middle.
2 shallots, finely chopped
Repeat with a second batch of butter and livers.
1 tsp soft thyme leaves Place the livers and any juices into a food
2 cloves garlic, finely chopped processor or blender.
2 tbsp brandy In the same pan, heat another 15 g (½ oz) butter,
2 tsps anchovy essence add the shallots, thyme and garlic, and cook over
a moderate heat until the shallots are soft but not
½ tsp ground black pepper
coloured. Add the brandy, anchovy essence and
55g (2 oz) clarified butter, melted pepper, and scrape the bottom of the pan to
release the thick juices.
Place everything in the food processor or
blender, including the remaining unsalted butter.
Blend on speed 2 until smooth.
If you want a very smooth pâté, pass the mixture
through a fine sieve and put in a bowl.
Cover with clingfilm, cool, and then refrigerate.
If not using within 48 hours, cover the top with
clarified butter.
78
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Fish dishes
80
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1
82
prep cook
serves
10 30 4
mins mins
Fragrant Steamed Fish

with King Prawns and Rice

1 shallot (peeled and chopped) In a food processor put the shallot, kaffir lime
2 small pieces of fresh ginger (peeled) leaves, cumin, fish sauce, oil, coriander stalks,
the coriander leaves, the ginger, garlic, halved
3 garlic cloves (peeled) chilli’s, soy sauce, lime juice and zest and the
3 kaffir lime leaves (optional) coconut milk. This will make a fragrant curry
paste. Alternatively process the ingredients
2 large bunches of fresh coriander
with a blender.
(leaves removed, stalks kept)
½ a tsp cumin Cook the rice until just undercooked and then
spread out in a steamer basket.
2 large spoons of fish sauce
Spread the paste over the rice and then lay your
½ a red chilli (halved and deseeded)
fish and prawns over the top.
2 tsp oil
Turn on the steamer and cook for approximately
5 tbsp soy sauce 15-20 minutes.
2 limes (juice and the zest)
When the fish is cooked and the prawns are
200ml (7flo oz) of coconut milk pink remove the steamer lid and scatter the
400g (14oz) basmati rice remaining coriander over the fish.
4x boned fish fillets (sea bass, sea Steam for a further minute and then serve.
bream, salmon, cod all work well)
12 large king prawns
More coriander leaves (for serving)
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| Recipes
prep cook
serves
10 5 4
mins mins
Caramelised
Scallops wrapped
in Pancetta

70g (2½ oz) pancetta Cut the pancetta into thin strips and then wrap
8 to 12 scallops, cleaned with coral and it around each scallop, securing it with a
muscle removed rosemary or thyme sprig. Season the scallops
1 ½ tbsp olive oil with salt and pepper.
A sprig of rosemary or thyme for each Heat some olive oil in a pan and add the scallops,
scallop cooking for approximately 2 minutes on each
100g (3½oz) of rocket side until they are golden and the pancetta is
crispy.
3 chicory leaves separated
½ lemon, juiced Chop the chicory leaves into smaller pieces and
then in a mixing bowl mix them together with the
2 tbsp olive oil
rocket, olive oil, balsamic vinegar, Dijon mustard
2 tbsp balsamic vinegar and lemon juice.
1 tsp Dijon mustard
To present this attractively, place a metal ring on
1 lemon (cut into segments) a plate, spoon in the salad and then carefully lift
the ring off and gently push the salad out.
Surround the salad with a few scallops and then

drizzle with any remaining dressing. Add a lemon
segment to each plate.
84
prep cook
serves
10 10 4
mins mins
Grilled Mackerel
with Chilli and
Horseradish

Slash the mackerel twice on each side and place 4 fresh small whole mackerel, heads
a little chilli in each cut. Season with black removed, gutted and well cleaned
pepper and rub with the olive oil. 1 tbsp red chilli, de-seeded and diced
Place the fish under a medium grill and cook for 1 tbsp olive oil
5-7 minutes on one side and then turn over for a 4 spring onions, finely sliced
further 2-3 minutes. The skin should be crispy 4 tsp grated (not creamed) horseradish
and the fish cooked through and flaky.
1 tsp dried chilli flakes
Mix the spring onions, horseradish, dried chilli 2 tsp chopped rosemary leaves
and rosemary and then add the lemon juice and
juice of 2 lemons
a dash of water to give it a pouring consistency.
ground black pepper
Drizzle over the mackerel and serve.
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prep cook
serves
15 15 4
mins mins
Cod with a Parmesan

Crust & Tomato Sauce
86
Roughly tear the bread and put it into a food 2 tbsp of olive oil
chopper or processor. Then add the parmesan 4x cod loins (skinned and boned)
and lemon zest. Chop for about a minute until the
1½ slices of white bread (a couple of
mixture resembles breadcrumbs. Alternatively days old works best)
you can rub the bread between your fingers so it
40g (1¼oz) freshly grated parmesan
crumbles and then stir in the grated parmesan and
lemon zest. The zest of one lemon
The juice of two lemons
To make the fish heat the olive oil in a large frying
pan on a medium heat and place the fish so they lie 30g (1oz) butter
flat on the base of the pan. Cover with a lid. A handful of fresh thyme (leaves picked)
Cook for about 3 minutes and then push the pieces
Tomato Sauce
of butter around the fish. Pour in the lemon juice
and the thyme leaves. Cook for a further 5 minutes, ½ an onion chopped
depending on the thickness of the fish. 1 garlic clove, crushed
You can test to see whether the fish is cooked by ½ can of chopped tomatoes
seeing whether the fish is soft and flaky. When it is 1 tsp of dried mixed Italian herbs
cooked, turn the heat down to low. ½ tsp of sugar
Meanwhile, In a separate pan slowly heat some Salt and pepper
olive oil and sauté the onion and garlic until they 1 tbsp lemon juice
are soft. Then stir in the chopped tomatoes, sugar,
handful of fresh basil, finely chopped
the lemon juice, the dried herbs and the basil.
Season to taste and leave it to warm gently.
Remove the fish pan from the heat and spoon a

little of the oil and lemon juice that is in the frying
pan over the fish. Then sprinkle in the breadcrumb
mixture so it coats the fish.
Place the pan under a medium grill for 1-2 minutes

and let the crust turn golden.
Serve the fish with the tomato sauce drizzled

around it and some more freshly grated parmesan.
For perfect breadcrumbs use the

Serving Suggestion: Mix the tomato
sauce with rice and serve with the cod Intelligent Food Processor VFP013
for a Mediterranean twist. Find out more >
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| Recipes
prep cook
serves
5 15 4
mins mins
Atlantic Salmon
Steak with Tarragon
and Pepper Crust

4 Atlantic salmon steaks - weighing Combine the olive oil with the tarragon, lemon juice
approx 180g (6½oz) each and generous amount of black pepper.
2 tbsp olive oil
Heat a grill on a medium to low heat and then place
2 tbsp dried tarragon leaves the salmon underneath it. Cook for approximately
Freshly ground black pepper 6-10 minutes until it is cooked through to your liking
1 lemon, juiced Remove from the grill and coat it in the tarragon
Lime or lemon wedges mixture. Place it back under a hot grill for about 3
minutes until it forms a golden crust.
88
prep cook
serves
10 10 2
mins mins
Spaghetti with
Halibut and Parsley

Cook the pasta in plenty of boiling salted water, 325g (11½oz) dried spaghetti
until al dente – about 5–7 minutes. 2 tbsp olive oil
Finely chop and mix together the garlic, chilli flakes 1 garlic clove, finely chopped
and anchovy fillets.
1 pinch of dried chilli flakes
Heat the olive oil in a frying pan, add the garlic, 4 anchovy fillets, chopped
chilli flakes and anchovy fillets, and cook, stirring
regularly, until the anchovies have disintegrated. 55g (1½oz) fresh breadcrumbs
275g (10oz) halibut fillet, cut into
Add the breadcrumbs and fry until golden.
2½cm (1in) cubes
Remove and set aside.
Salt and ground black pepper
Add the fish to the same pan and fry over a high
heat, turning the pieces over gently, for about 5 A small bunch of chopped
minutes or until the fish is just cooked. flat-leaf parsley leaves
1 tbsp extra virgin olive oil
Drain the pasta and stir in the breadcrumb and
chilli mixture. Scatter the fish over the top and 2 tsp lemon juice
season with salt and pepper.
COMING NEXT...ROAST BEEF
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| Recipes
prep cook
serves
15 0 4
mins mins
Fragrant
Salmon Salad

Half a cucumber, peeled, seeded and Place all the ingredients for the dressing into a
cut into 1cm (½in) chunks bowl and mix together.
3 shallots, thinly sliced
Mix the cucumber, shallots, cherry tomatoes,
200g (7oz) cherry tomatoes, halved carrots and herbs, and toss with enough dressing
1 carrot, peeled and very finely sliced to coat.
12 mint leaves, shredded Arrange four pieces of gem lettuce at the bottom
1 small bunch of coriander, roughly of each of four bowls and top with the dressed
chopped salad.
2 baby gem lettuces, each cut into 8 Then break up the salmon and scatter over
wedges
the top.
1 large can (418g/14oz) Alaska wild
salmon, drained Drizzle over any remaining dressing.
Dressing
Juice of 3 limes
1 tbsp soy sauce
1 tsp soft dark brown sugar
1 tbsp sweet chilli sauce
90
prep cook
serves
10 70 4
mins mins
Slow Cooked Paella

with King Prawns

Heat a little of the olive oil in a pan and add 350ml (12fl oz) chicken stock
the chicken cubes. Cook on a moderate heat ½ tsp saffron strands
for about 10 minutes until they are completely
4 chicken breasts, cubed
cooked through. Remove from the pan and place
in a casserole dish. 120g (4¼oz) cooked jumbo king prawns
4 rashers of streaky bacon
Heat some more oil in the pan and add the
bacon and the chorizo and fry on a high heat 100g (3½oz) sliced chorizo (optional)
for approximately 5 minutes until it is crisp. Turn Extra virgin olive oil
down the heat and then add the onion, pepper, 1 large onion, chopped
garlic and chilli and cook for another 5 minutes
3 garlic cloves, crushed
until the onions and pepper are soft.
2 red peppers, chopped
Add the rice to the casserole dish along with
½ a can chopped tomatoes
the bay leaves, thyme, white wine, stock,
paprika, saffron and lemon juice and stir until all 250ml (8fl oz) of white wine
combined. Season to taste. 1 tbsp of lemon juice
1 tsp paprika
Cover and cook for about 40 minutes in the oven
at 180°C/gas mark 4, stirring occasionally until all 1 tbsp thyme leaves
the liquid is absorbed. 100g (3½oz) frozen peas
When it is cooked, stir in the tomatoes and the 550g (19½oz) short-grain rice
prawns and the peas and cover again to cook for
a further 5 minutes.
Season with a little salt and pepper and spoon on

a large plate. Top with lemon quarters.
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prep cook
serves
15 30 4-6
mins mins
Seared Tuna Sashimi

with Spicy Lentil Salad
92
Place the black peppercorns in a shallow tray and roll 10g (½oz) black peppercorns, quite
the tuna in them, pressing the pepper into the flesh. finely ground
450g (16oz) very fresh, trimmed tuna
Then mix the wasabi paste into the mayonnaise until
loin (preferably sashimi grade, otherwise
the desired spiciness is obtained. Refrigerate until its buy from a good fishmonger)
needed.
2-4 tsp wasabi paste
To make the lentil salad, put the lentils in a saucepan
6 tbsp mayonnaise
and add the stock until it covers the lentils by about
2½ cm (1 in). Cook with the whole garlic cloves over Spicy lentil salad
a medium heat for 20-25 minutes until just tender.
250g (9oz) Puy lentils, washed
Drain, discard the garlic cloves and fold in the
remaining salad ingredients. Vegetable stock
3 garlic cloves
To make the dipping sauce mix the ingredients
together with 5 tbsp iced water and leave for 30 1½ red onions, finely diced
minutes. Finely grated zest and juice of 1 lime
Heat a griddle pan with some oil in it on a very high 1 tbsp extra-virgin olive oil
heat. Place the tuna on it flat and cook for 30 seconds 4 large red chillies, chargrilled or
on one side and then again on the other. The roasted, de-seeded and chopped
peppercorns will now be nicely charred and aromatic. Coriander leaves to garnish
Set aside and, when it is cool, refrigerate until ready
to serve. Dipping sauce
Remove the tuna from the fridge and cut into 8mm 5 tbsp light soy sauce
slices using a single draw of a very sharp long knife ½ tsp of the juice from fresh grated
from top to bottom. The tuna will cut like butter so ginger
don’t be tempted to use a sawing motion. ½ tsp wasabi paste
To serve, place a heap of lentils on each plate. Lean
the slices of tuna against the lentils. Garnish with
coriander leaves and serve with the dipping sauce
and wasabi mayonnaise.
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| Recipes
prep cook
serves
10 15 4
mins mins
Marinated Salmon
with Charred
Asparagus

4 boneless salmon fillets Mix together the dry white wine, brown sugar, soy
sauce, olive oil, garlic clove, ginger, chilli and the
2 tbsp dry white wine
shallot. Season to taste. Coat the salmon in the
1 tbsp brown sugar marinade, cover and leave for a maximum of 12
1 tbsp soy sauce hours in the fridge.
1 tbsp olive oil Heat a griddle pan on a medium heat and add the
butter and the olive oil to it. Cook the asparagus for
1 garlic clove (crushed)
approximately 5 to 6 minutes until tender and has
1 small piece of ginger (finely chopped) charred lines.
¼ piece of chilli (finely chopped) Carefully remove the asparagus and sprinkle with
1 shallot (finely chopped) sea salt. Set the asparagus aside to keep warm.
Salt and freshly ground pepper Add the salmon to the griddle pan, drizzling it with
the marinade. Turn it carefully once and cook for
300g (10½oz) asparagus tips 8-10 minutes until the fish is thoroughly cooked
30g (1oz) butter through and flaky.
1 tbsp of olive oil Serve the salmon on a bed of asparagus and
Sea salt a squeeze of lemon juice.
94
prep cook
serves
5 15 4
mins mins
Creamy Smoked
Salmon Tagliatelle

Cook the pasta in salted water for approximately 120g (4½oz) of full fat cream cheese
8 minutes, or as directed on the packet if you are 50ml (2fl oz) of milk
using dried pasta.
Olive oil
Add a little olive oil to a frying pan and cook the
½ clove of garlic (chopped)
garlic for 5 minutes.
150g (5½oz) of smoked salmon
Once the pasta is cooked, drain and leave it to
stand in a colander. 400g (14oz) tagliatelle
Squeeze of lemon juice
In a large sauce pan heat the lemon juice, full fat
cheese and milk on a medium heat. Then stir in Black pepper
the pepper and the dill. Bunch of fresh dill, chopped
Add the pasta to the cream cheese mixture and
gently stir in the smoked salmon. Leave it to cook
for a further 30 seconds.
Serve with a wedge of lemon and more black

pepper if desired.
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| Recipes
beef dishes
96
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| Recipes
prep
prep cook
cook
Makes
Makes
1015 2040 22
mins
mins mins
mins
Special Steak Sandwich
98
Mix together the balsamic vinegar, garlic, chilli 2 x 115-140g (4-5oz) sirloin steaks,
and oregano in a small bowl. Add the steaks and 1 cm, (½ inch) thick
leave to marinate for 2 hours. 30ml (2 tbsp) balsamic vinegar
Fifteen minutes before cooking the steaks, make 1 garlic clove, finely chopped
the salsa. Gently heat the olive oil in a frying pan. 1 small dried chilli, crushed
Add the onion, garlic and chilli and gently cook 5ml (1 tsp) fresh oregano, chopped
for 5-10 minutes until the onion is soft and
25g (½oz) unsalted butter, plus 50g (1½
golden.
oz) softened unsalted butter
Add the tomatoes and cook for 3-4 minutes until 2 leeks, washed and thinly sliced
the tomatoes begin to soften. Stir in the balsamic
30ml (2 tbsp) muscovado (dark brown)
vinegar and oregano and cook for a further sugar
minute. Season to taste.
30ml (2 tbsp) dry white wine
Melt the 25g (½oz) butter over a medium heat 4 thick slices of sourdough bread
in a frying pan, add the leeks and cook for 8-10
minutes until wilted. Add the sugar and dry white
wine and cook gently for 20 minutes until the 2 large handfuls rocket
leeks have caramelized. 50g (1½oz) Roquefort cheese
Meanwhile, spread the 50g (1½oz) of softened
Warm tomato salsa
butter on one side of each piece of bread and
season. Grill the buttered side of the bread 25g (½oz) white flour
under a grill for 1-2 minutes and set aside. Place 250ml (9fl. oz) beef stock
the rocket in a bowl and roughly crumble in the
250 ml (9fl. oz) red wine
Roquefort cheese.
250 ml (9fl. oz) fresh cream
Remove the steaks from the marinade and
season with salt and pepper. Heat some oil in a
grill pan on a high heat and cook the steaks for
approximately 2-4 minutes on each side or to
your cooking preference.
To assemble the sandwiches, divide the rocket

and Roquefort salad between two pieces of the
toasted bread and top each with a steak. Spoon
over the warm tomato salsa and top each with
caramelized leeks and the remaining slices of
grilled bread.
Cut each sandwich in half on the diagonal and

serve immediately.
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| Recipes
prep cook
serves
10 15 4
mins mins
Beef Chow Mein

One thumb sized piece of root ginger, Crush the ginger and the garlic into a bowl then
peeled add the ketchup, soy sauce, hoisin sauce and
3 garlic cloves 3 tbsp of water. Using a fork, crush and stir the
ingredients together.
4 tbsp tomato ketchup
Boil the noodles according to packet
4 tbsp hoisin sauce instructions and when they are cooked drain
3 tbsp soy sauce (use reduced salt if them.
you prefer)
Heat the oil in a large wok on a very high heat.
3 tbsp water Add the beef and fry very quickly for about 3-4
1 large pepper, de-seeded and chopped minutes, stirring quickly with a wooden spoon.
Add the pepper and the mange tout and cook
5 spring onions, thinly sliced
for a further minute.
400g (14oz) bean sprouts
Pour the sauce in the wok and stir well until
50g (1½oz) mange tout bubbling. Then add the noodles, bean sprouts
400g (14oz) lean steak (rump or sirloin), and spring onions until they are coated in the
chopped in strips sauce. Leaving to cook for about 30 seconds
until it is all heated through.
500g (17½oz) medium egg noodles
1 tbsp sunflower oil
100
prep cook
serves
10 120 4
mins mins
Slow Cooked
Ragu

In a large pan or casserole dish, heat the oil and Olive oil
gently fry the onions, pancetta, carrot, celery 500g (17½oz) lean minced beef
and garlic for approximately 5 minutes. Stir in
the mince and cook for another 5 minutes until 100g (3½oz) pancetta (or smoked
browned. bacon)
Mix in the passata, tomatoes, beef stock and the 1 onion (chopped)
brown sugar and then season to taste. 2 garlic cloves (chopped)
Cover and then let it simmer on a low heat for 1 large carrot (chopped)
2 hours, stirring occasionally. 1 stick of celery (chopped)
Use this ragu for lasagne, cannelloni, spaghetti 1 tbsp plain flour (remove)
bolognaise and chilli con carne. 200g (7oz) chopped tomatoes
150g (5½oz) passata
120ml (4fl oz) beef stock
50ml (1½fl oz) red wine
Salt and pepper
1 tsp dark brown sugar
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prep cook
serves
10 10 4
mins mins
Chicken and Beef

Yakitori

100ml (3fl oz) sweet soy sauce Combine the first 8 ingredients in a bowl, then
3 tbsp rice vinegar fold in the chicken and beef and allow to marinate
for two hours.
1 tbsp runny honey
Thread 4 pre-soaked wooden skewers with the
4 tbsp dry sherry chicken and do the same with the beef.
1 tbsp Szechuan peppercorns, ground
Cook the chicken and beef skewers under a grill,
2 garlic cloves, crushed to a paste turning occasionally for 10 minutes or until they
1 x 1 cm (½ in) piece fresh root ginger, are cooked through.
grated While the meat is cooking, brush from time to time
1 tbsp sweet chilli sauce with a little of the marinade.
3 free-range chicken breasts, skinned Serve with stir-fried vegetables and rice.
and cut into 1 cm (½ in) cubes
325g (11½ oz) beef fillet or trimmed
sirloin cut into 1 cm (½ in) cubes
102
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prep cook
serves
10 30 4
mins mins
Chilli Con Carne with

Cheesy Tortilla Chips
This is an extremely easy recipe and by adding the nachos and the cheese
you can create a meal that children will love. Serve with rice, sour cream and
guacamole for a true Mexican theme.

1 batch of the basic Ragu recipe In a frying pan heat some olive oil and fry the chilli
(see pg 85) for a few minutes.
½ a red chilli (de-seeded and finely Add the kidney beans to a pan and cook in some
chopped) water for 10 minutes until soft.
½ tsp of cumin Heat the Ragu in a large pan and then stir in the
½ tsp of coriander kidney beans and the fried chilli. Add the cumin and
400g (14oz) can of kidney beans the coriander. Cover and leave on a medium heat for
(drained) approximately 15 minutes until it is completely heated.
100g (3½oz) of tortilla chips Place the nachos on top of the mince and then
sprinkle with the cheese and the coriander. Using
A handful of chopped coriander leaves oven gloves place the dish under a hot grill so that
100g (3½oz) of mature cheddar cheese the cheese melts and the tortilla chips turn golden.
200g (7oz) of basmati rice
104
prep cook
serves
10 60 4
mins mins
Sundried Tomato
Lasagne

Pre-heat the oven to 180°C/gas mark 4. Olive oil
In a frying pan with some olive oil, brown the mince 500g (17½oz) lean minced beef
and then set aside. 1 onion, chopped
Add the onion, mushrooms and bacon to the pan and 250g (9oz) mushrooms, chopped
fry for 5 minutes. Add the mince back in and then stir 4 rashers of smoked bacon
in the sundried tomato paste, the chopped tomatoes
and the basil. 400g (14oz) chopped tomatoes
Add half the mince to a square oven-proof dish 200g (7oz) sundried tomato paste
and then top with four of the lasagne sheets. Pour 1 tbsp chopped basil leaves
300g (10½oz) of the crème fraiche over and half the 60g (2oz) parmesan, gated
parmesan. Add another layer of the mince and the
lasagne sheets and then finish with the remaining 600ml (20fl oz) crème fraiche
crème fraiche and parmesan. Top with the 250g (9oz) mozzarella cheese
mozzarella cheese.
8 lasagne sheets, dried or fresh
Bake in the pre-heated oven for 50 minutes until the
cheese is golden and the middle is cooked through.
www.breville.co.uk
| Recipes
prep cook
serves
10 200 4-5
mins mins
Steak, Mushroom
and Ale Pie
The steak filling can be prepared up to a day before and used when you are
ready to eat it.

250g (9oz) shortcrust pastry Pre-heat the oven to 190°C/gas mark 5.
250g (9oz) puff pastry Coat the chopped steak with seasoning and flour.
400g (14oz) good quality lean Heat the olive oil in a large pan and quickly brown
braising steak the steak on a high heat. Remove the steak from
the pan and set aside.
2 tbsp plain flour
Olive oil Add a little more oil if needed and cook the
mushrooms and onions until lightly browned.
250ml of beef stock Then stir in the chopped garlic.
1½ garlic cloves (chopped) Add the steak back to the pan and pour in
1 small onion (diced) the ale.
5 large mushrooms Pour all the ingredients in to a large cooking pot
salt and pepper and add the stock.
250ml (9fl oz) traditional ale Make a paste with the corn flour and a little water
2 tsp cornflour mixed with a and stir into the sauce.
little water Add a couple of bay leaves and cover with a lid.
1 egg beaten Place in the pre-heated oven
Let it cook for about 2½ hours, stirring
occasionally.
Remove from the oven and allow it to cool slightly.
106
This will cause the mixture to thicken. If
you think it is still too runny, let it reduce by
cooking it slowly in a pan over a low heat.
Roll out the short crust pastry and line a
buttered pie dish, removing any excess that
is hanging over the sides.
Pour the steak stew into the dish, adding as
much gravy as you require. Then roll out the
puff pastry and cover the pie with it. Cut a
cross lightly in the middle with a knife.
Brush the pastry with some beaten egg and
then cook it in the oven for approximately 45 To create perfectly formed pies try
minutes until it is golden and crispy on top. the Antony Worrall Thompson
Gourmet Pie Maker VTP099
Find out more >
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| Recipes
prep cook
serves
15 20 4
mins mins
Aussie Burger

500g (17½oz) minced beef Combine the first 6 ingredients in a large mixing
1 cup fresh bread crumbs bowl and mix thoroughly. Form the mince into 4
patties. Set aside.
1 small onion, peeled and
finely chopped Place the patties under a hot grill or on a
1 tsp crushed garlic barbeque and cook for approximately 10-12
1 tbsp dried parsley flakes minutes turning occasionally until they are
cooked through.
1 egg, lightly beaten
4 bacon rashers (cooked) Lightly spread buns with butter or margarine.
4 hamburger buns or full Place a pattie on each bun and top with bacon,
grain rolls beetroot, tomato, tomato sauce and cheese.
1 x 250g (9oz) tin beetroot Add lettuce to the burgers and place reserved
slices, drained roll halves on top.
2 x vine ripened tomatoes, thinly sliced
tomato sauce
4 cheddar cheese slices
¼ iceberg lettuce heart, shredded
108
prep cook
serves
10 10 4
mins mins
Marinated New
York Cut Steak

Combine wine, oil, mustard and garlic in 4 New York cut steaks - cut 3cm thick
a screw top jar and shake well. Place the 1 cup red wine
steaks in a shallow dish, not plastic or
2 tbsp olive oil
aluminium, and pour the marinade over.
1 tbsp Dijon style mustard
Allow to marinate at room temperature for
1 tsp crushed garlic
30 minutes to 1 hour.
Remove steaks from marinade and place

them in a grill pan with the marinade on a
high heat. Cook for 3 minutes for medium
rare on each side, and for medium 4-5
minutes on each side.
Serve with creamy mashed potato and a

crisp salad.
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| Recipes
prep cook
serves
15 10 5
mins mins
Fillet Steak with

Salsa Verde

Small handful of flat leaf parsley Coarsely chop the parsley, basil, mint and
6 basil leaves cucumber with the garlic, capers and anchovy
fillets, or pulse gently in a food processor.
½ small handful of mint leaves
Transfer to a non-metallic bowl and whisk in the
1 pickled cucumber red wine vinegar, lemon juice, Dijon mustard,
1 garlic clove all but 1 tbsp of the olive oil, plus 2 tbsp of
1 tbsp capers, drained and rinsed cold water. Season with pepper. Set the salsa
verde aside, covered with cling film, at room
2 anchovy fillets, rinsed temperature.
½ tbsp red wine vinegar
Cook the steak for 2-5 minutes on a grill plate on
½ tbsp fresh lemon juice a high heat, depending on how rare you like your
½ tbsp Dijon mustard steak.
3 tbsp extra-virgin olive oil Transfer the steak to a plate and set aside in a
warm place for about 5 minutes. Serve with some
ground black pepper
of the salsa verde on the side.
5 x 125g (4½oz) fillet steaks
To achieve the perfect blend try

4-Blade Hand Blender Set VHB057
Find out more >
110
prep cook
serves
10 20 4
mins mins
Spicy Beef Tortillas

Fry or barbeque the steaks 4 x 100g (3½oz) sirloin steaks
Remove the steaks from the grill and stand for 4 1 avocado peeled and sliced
minutes. Slice into strips diagonally, place into a 1 red pepper, deseeded and sliced
bowl with avocado, pepper, rocket leaves, lemon
juice and chilli powder. Toss to combine. rocket leaves
10ml (2 tsp) lemon juice
Divide between the flour tortillas and fold to
encase the filling, alternatively spoon into ready- 15ml (1 tbsp) chilli powder
made tacos. 4 flour tortillas or 8 tacos
Serve immediately with a fresh green salad and a
dollop of soured cream.
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| Recipes
prep cook
serves
10 70 4
mins mins
Mini Meatballs in
Red Wine Sauce
112
Put the red wine and cream in a bowl, add the 5 tbsp red wine
breadcrumbs and soak for 30 minutes. Heat half 4-5 tbsp double cream
the butter in a non-stick frying pan. Add the onion
6 tbsp fresh breadcrumbs
and pan-fry over a low heat for about 8 minutes
until soft and translucent. Remove from the pan 50g (1½oz) unsalted butter
and allow it to cool. 1 onion, finely chopped
In a separate bowl, mix the onion and soaked 1 free-range egg

breadcrumbs with the egg, minced beef (ground 450g (1 lb) minced or ground beef
with the fine cutting plate) and chives and season (processed with the fine grinding plate)
with salt, cloves and pepper. With wet hands, 1 tbsp fresh chives, chopped
form the mixture into little balls, about 1cm (½ Salt
inch) in diameter.
Pinch of ground cloves
Heat the remaining butter in a large non-stick White pepper
frying pan and fry the meatballs until a dark
2 tbsp fresh parsley,
golden colour on all sides. Remove from the pan
chopped to serve
with a slotted spoon and keep warm.
Fresh Parmesan cheese,
For the red wine sauce, stir the flour into the fat in grated, to serve
the meatball frying pan and brown it a little. Stir
in the stock and red wine and whisk to combine. Red wine sauce
Add the cream and allow the sauce to cook, 25g (½oz) white flour
covered, for approximately 10 minutes. Season
250ml (9 fl. oz) beef stock
to taste.
250 ml (9 fl. oz) red wine
Add the meatballs and simmer gently for 45
250 ml (9 fl. oz) fresh cream
minutes, or until the sauce has thickened and
the meatballs are thoroughly cooked and tender. Salt and freshly ground
Serve over buttered pasta and scatter with black pepper
chopped parsley and grated Parmesan.
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Poultry dishes
114
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| Recipes
prep cook
serves
15 50 4
mins mins
Roast Chicken filled with

Green Pesto and Mozzarella
116
Put the pine nuts in a heavy skillet on the hob 1 garlic clove
and heat gently for about 5 minutes, stirring until 3 large handfuls of basil (leaves only)
lightly golden. Be careful not to overcook as this
will create an unusual flavour to the pesto. 30g (1oz) pine nuts
30g (1oz) freshly grated Parmesan
Put the garlic, basil, pine nuts and lemon juice
cheese
into a food chopper or processor and chop
into small pieces. Add half the parmesan and Olive oil
pulse again. A small squeeze of lemon juice
Slowly add the remaining parmesan and the olive Salt and pepper
oil, tasting until you get the desired consistency
4 boneless, chicken breasts
and taste. It is better to make a slightly thicker
pesto when using it as a filling for the chicken. 100g (3½oz) fresh mozzarella
Some people prefer quite a strong cheese taste, 8 slices of prosciutto or smoked bacon
others prefer something a little subtler.
Pre-heat the oven to 200°C/gas mark 6. Cut the

chicken and using a sharp knife or scissors to
create a cavity in each piece.
Open up the chicken and add a spoonful of pesto

and a chunk of mozzarella. Seal the chicken
by wrapping each piece with two rashes of the
prosciutto or bacon, you can secure it further with
a cocktail stick if required. Lightly oil a baking
tray and place the chicken on it.
Place the tray in the pre-heated oven and cook

for 40-45 minutes depending on the thickness of
the chicken. Test to see whether it is cooked by
inserting a skewer in the thickest part of the meat
and seeing whether the juices run clear.
For perfect pesto try the

Breville Blender VHB060
Find out more >
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| Recipes
prep cook
serves
15 60 4
mins mins
Duck with Berry

and Port Sauce

4 duck breasts, skin on Leave the cherries to soak in half the port.
Olive oil
Cook the potatoes in some salted water until they
Salt and pepper are tender and then drain.
800g (28¼oz) medium potatoes, peeled
Pat them with a kitchen towel to remove any
and chopped in quarters
excess moisture and place in a food processor
25g (¾oz) butter with the butter, créme fraiche and some
2 tbsp créme fraiche seasoning. Mix until smooth and creamy.
Salt and pepper Make a couple of slits in the skin and then rub
200ml (7fl oz) port in some seasoning into the duck and then place
200ml (7fl oz) chicken stock it into a large frying pan over medium heat with
their skins down.
1 tbsp thyme leaves
2 tbsp redcurrant sauce Fry for approximately 4-5 minutes until the skin is
golden brown and then turn them over to brown
100g (3½oz) fresh cherries
them on the other side. Remove the duck breasts
20g cubed butter from the pan and keep them warm.
2 pak choi bulbs, leaves separated and
washed Remove any of the excess fat from the pan and
then pour in the cherries and port. Maintain the
Olive oil
heat and cook for approximately 30 minutes.
2 garlic cloves, peeled and crushed Then re-add the duck, thyme and the chicken
1 tbsp soy sauce stock and bring to the boil.
Once is has boiled turn the heat down so it

simmers and then leave so that the liquid reduces
and thickens. Carefully turn the duck over a
couple of times so that it continues to cook
evenly.
118
Stir in the butter until it is melted, this will create a rich
sauce. Remove the pan from the heat and remove the
duck to rest for a few minutes.
Add the chopped garlic, olive oil, soy sauce and a little
seasoning to a mixing bowl and then stir in the pak
choi leaves. Heat a little oil in a pan and then fry the
pak choi with its dressing for a few minutes until it is
slightly softened but not overcooked.
Serve the pak choi with the mashed potato, the duck
placed on top and the port sauce drizzled over.
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| Recipes
prep cook
serves
10 20 2
mins mins
Roast Chicken
Puff Pastry Bites
with Pesto

450g (16oz) puff pastry Lightly oil a baking tray and pre-heat the oven
1 free-range egg, beaten 200°C/gas mark 6.
300g (10½oz) roast chicken cut into Roll out the puff pastry into 4 long pieces,
chunks about 12 cm in width and 16 cm in length.
4 tsp green pesto Top halve the pastry with the chicken, a tbsp
12 cherry tomatoes of pesto, 3 tomatoes and some cheese and
fold the pastry over to make a pasty shape.
100g (3½oz) feta cheese Press the edges together to seal it. Repeat
with the other 3 pieces.
Brush the pastry with the beaten egg.
Put the 4 pasties on the baking tray and cook

in the oven for 15-18 minutes until they are
golden brown.
120
prep cook
serves
15 20 2-3
mins mins
Chicken Kiev

Mix together the butter, garlic powder and parsley 50g (1½oz) butter
and roll it into 2 log shapes ½ tsp garlic powder
Flatten out the 2 chicken breasts. 1 tsp chopped parsley
Place a roll of the butter mix into each breast and 2 chicken breasts
roll up, fold up the ends so that the butter is 5 Wooden cocktail sticks
enclosed. Secure with a cocktail stick.
1 free-range egg
Beat the egg and dip the chicken breasts into the
egg. Make sure the chicken is fully coated in egg, 25g (¾oz) seasoned flour
then coat in flour and then the breadcrumbs. 25g (¾oz ) white breadcrumbs
Chill for 1 hour before frying so that the
breadcrumbs remain stuck to the chicken.
In hot oil, deep fry the chicken for approximately
15-20 minutes.
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| Recipes
prep cook
serves
20 40 4
mins mins
Chicken Tikka Masala
122
Place all of the marinade ingredients into a
food processor or chopper, excluding the For the curry marinade
chicken. Blend until smooth to form a paste. 2 garlic cloves (peeled)
Put the chicken pieces in a large bowl, stir in
½ fresh red chilli (deseeded)
the marinade, cover and put in the fridge
preferably overnight. 15g fresh ginger
Heat some more vegetable oil in a pan and then 1 tbsp vegetable oil
fry the onions, pepper, garlic, ground coriander, 50g (1½oz) yogurt
garam masalla and turmeric. Cook gently for
½ tbsp garam masala
about 10 minutes then add the tomatoes, yoghurt
and ground almonds. 1 tsp tomato puree
Add the chicken pieces with the marinade and 100g (3½oz) coriander (stalks, keep
simmer gently for about 30 minutes until the leaves for the cooking sauce)
chicken is thoroughly cooked. 400g (14oz) chicken breast (chopped)
Finish with the fresh coriander leaves.
For the cooking sauce
A little vegetable oil
2 garlic cloves, chopped
1 small onion, chopped
½ red pepper, chopped
2 tsp garam masala
1 tsp ground coriander seeds
½ tsp turmeric
1 x 400g (14oz) tin chopped tomatoes
30g (1oz) ground almonds
A pinch of salt
100ml (3fl oz) plain yoghurt
100ml (3fl oz) double cream
50g (1½oz) coriander leaves
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| Recipes
prep cook
serves
10 75 4
mins mins
Chicken and Mushroom

Casserole in Red Wine Sauce

4-5 skinless chicken breasts Pre-heat the oven to 180°C/gas mark 4
25g (¾oz) butter
Heat some olive oil in a pan and when it
Olive oil has heated, add the bacon and cook for
5 shallots (chopped) approximately 5 minutes until it is crispy around
the edges. Then add the chicken and cook for a
3 cloves of garlic (thinly sliced)
further 5 minutes until the surface is browned.
5 rashers of smoked streaky bacon
(chopped) Remove both the chicken and the bacon and
200g (7oz) small button mushrooms set to one side. Turn the temperature down, add
the butter and then stir in the shallots, garlic
2 sprigs of thyme (leaves removed)
and mushrooms. Cook until the onions and
2 bay leaves mushrooms are golden, stirring occasionally.
Salt and pepper
Add all the ingredients to a casserole dish and
500ml (17fl oz) red wine then pour in the wine and stock. Season with salt
100ml (3fl oz) chicken stock and pepper and add the thyme and bay leaves.
Cover with a lid and cook in the pre-heated oven

for about 45 minutes, until the chicken is cooked
through.
When it is ready to serve remove the chicken

from the pot and keep warm. Leave the sauce
and vegetables to cook uncovered, stirring
occasionally until the sauce has reduced
and thickened. For added thickness you can
For a perfectly succulent
alternatively add 1 tbsp of
casserole try the Breville
4½ Litre Slow Cooker VTP041
Find out more >
124
cornflour mixed with a little water to form a paste
and stir this in, leaving it to cook, uncovered for another
10 minutes.
When the sauce is at its desired consistency,

place the chicken on plates and pour the sauce
and vegetables over the top.
www.breville.co.uk
| Recipes
prep cook
serves
10 15 2
mins mins
Lemon and Black

Peppered Chicken

Olive oil In a small bowl mix together the lemon, parsley,
½ lemon, juiced and zested thyme, coriander and black pepper with some
olive oil.
2 tsp parsley, freshly chopped
With a knife make 3 slashes across the top of
2 tsp thyme, freshly chopped chicken breasts.
A pinch of coriander
Place the chicken in a shallow non-metallic bowl.
1 tbsp black pepper crushed
Spoon the mixture over the chicken, cover and
2x 100g (3½oz) chicken breasts, leave to marinate for at least 1 hour or overnight
boneless and skinless in a refrigerator.
Salt
Under a grill, cook the chicken along with the
marinade for 8 -10 minutes until the juices run
clear and the chicken nicely browned. Keep
turning the chicken so that it is evenly cooked.
Remove chicken breasts from the heat season to
taste and serve.
126
prep cook
serves
15 20 2
mins mins
Turkey and Broccoli

Filo Parcels

Pre-heat the oven 200°C/gas mark 6. 2 tbsp vegetable oil
Heat the oil in a frying pan on a medium-high 200g (7oz) of turkey stir fry pieces, cut
heat and fry the turkey pieces for 5 minutes. small
Meanwhile, place the broccoli in a pan of boiling 50g (1½oz) broccoli, cut small
water, slightly salted, for 25 seconds, remove and 150g (5½oz) cheese sauce – home
drain well. made, granules or fresh
Add the cheese sauce, mustard, spring onions 1 tsp English mustard
and broccoli to the turkey and season. 2 spring onions, sliced
Take one sheet of filo pastry and brush with a Black pepper
little melted butter. 50g (1½oz) melted butter
Repeat this process using the other three sheets 6 sheets of filo pastry, cut in half
of pastry, placing each sheet at an angle, to make
a star shape.
Place some of the filling in the centre, then gather
up the edges pinching tightly at the top.
Brush all over with butter. Repeat with the other
three sheets and filling.
Lightly grease a baking tray, put the parcels on
and bake for 20 minutes or until crisp and golden.
Serve with lightly cooked green beans and
cranberry sauce.
www.breville.co.uk
| Recipes
prep cook
serves
15 20 4-6
mins mins
Moroccan Lemon Chicken

6 x 150g (5½oz) chicken, skinless and Score chicken breasts. Combine all
boneless remaining ingredients to make a marinade.
250ml (8floz) fresh lemon juice Marinade chicken in a non-metallic
30ml (2 tbsp) freshly grated lemon rind bowl for several hours or overnight in a
refrigerator.
90ml (6 tbsp) extra virgin olive oil
45ml (3 tbsp) honey Cook the chicken under a hot grill or in a
griddle pan.
10ml (2 tsps) ground cumin
Whilst cooking, baste with the marinade.
2 tsp sweet paprika The chicken is cooked when the juices run
clear.
2 tsps ground coriander
Serve with cous cous and yogurt.
90ml (6 tbsp) white wine
4 cloves garlic, chopped and grated
10g (½oz) freshly chopped mint
10g (½oz) freshly chopped parsley
128
www.breville.co.uk
| Recipes
prep cook
serves
15 10 2
mins mins
Southern Fried
Chicken

600ml (20fl oz) buttermilk or single cream Combine the buttermilk or cream with the
6 tbsp chopped coriander coriander, garlic, shallot, chilli flakes and salt,
making sure it is well mixed.
Add the chicken, turn to coat and cover. Leave
2 shallots, finely chopped to marinate overnight or as long as possible.
1½ tbsp dried chilli flakes Combine the flour with the celery salt, cayenne,
1 tbsp salt black pepper and paprika.
4 large chicken breasts, skin removed Lift the chicken from the marinade and dip in the
spiced flour to coat.
6 tbsp plain flour
1½ tsps celery salt Place the chicken in the refrigerator for 45
minutes.
1½ tsps cayenne pepper
Fry the chicken in hot oil for 10 minutes each side
1½ tsps ground black pepper
until thoroughly cooked and golden.
1½ tsps paprika
600ml (20fl oz) vegetable oil
For perfect deep fried chicken

try the Breville Stainless
Steel Deep Fryer VDF042
Find out more >
130
prep cook
serves
10 60 2
mins mins
Chicken & Pancetta

Casserole

Cook the chicken in a frying pan in a little olive Olive oil
oil for 10-15 minutes until thoroughly cooked. 100g (3½oz) of pancetta or chopped
Remove and set to one side. smoked bacon
In the same frying pan add a little more oil if ½ large onion, chopped
required and cook the pancetta and onion for
approximately 5 minutes, until soft. Then add ½ leek, chopped in slices
the chopped leeks, mushrooms and butter 100g (3½oz) mushrooms
and stir, seasoning well. 500g (18oz) chicken breasts, skinned
Turn the heat down to medium and cover Large knob of butter
the pan, leaving for about 30 minutes on a
Salt and pepper
medium heat to slowly cook the vegetables.
1 tsp cornflour
When the vegetables are soft, add the chicken
and the stock. Leave to simmer for a further 500ml (17fl oz) chicken stock
10 minutes and then stir in the cornflour which 100g (3½oz) garlic cream cheese
has been mixed with a little cold water to form
a paste.
Leave to simmer until the sauce thickens and
then stir in the garlic cream cheese to give it a
lovely creamy flavour.
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| Recipes
prep cook
serves
15 80 4
mins mins
Chicken & Bacon Lasagne
132
Pre-heat the oven to 190°C/gas mark 4. 500g (17½oz) chicken breast, chopped
For the sauce, pierce the white onion with 6 rashers of smoked bacon
the cloves, peppercorns and the bay leaf and 100g (3½oz) mushrooms
place in a pan with the milk. Bring it to the
boil and then remove it from the heat for 20 10-12 sheets of lasagne
minutes. 2 tbsp créme fraiche
In a frying pan cook the bacon, chicken and One red pepper, chopped
mushrooms for approximately 10 minutes 1 courgette, chopped
until the chicken is cooked through and the
½ a red onion, chopped finely
bacon is crisp. Stir the crème fraiche in with
the bacon, mushroom and chicken and 1 small aubergine, chopped
set aside. 1 garlic clove, finely chopped
In the frying pan gently cook the pepper, red
onion, courgette, aubergine and garlic for White Sauce
approximately 10 minutes until the courgette 350ml (12fl oz) milk
is lightly browned and the vegetables are soft.
1 white onion
To continue making the white sauce, strain 1 bay leaf
the milk into a jug, discarding the pepper,
onion, cloves and the bay leaf. 2 cloves
6 black peppercorns
Melt the butter in a pan and stir in the flour,
allowing it to cook for 5 minutes. When the 55g (2oz) butter
butter and flour are combined, slowly add the 55g (2 oz) plain flour
milk, whisking until the mixture is smooth.
25g (1oz) Parmesan cheese
Continue adding the milk and stirring until the
85g (3oz) grated cheddar cheese
sauce has thickened. Cook for a further 15
minutes to allow the flour to cook completely.
Turn the pan to a low heat and mix in the
cheese until it is melted.
In a large oven proof dish, add some of
the chicken mixture, then a single layer of
lasagne sheets and then the Mediterranean
vegetables. Add another layer of the lasagne
sheets, then the remaining chicken mixture.
Finally pour the cheese sauce over and cover
with the grated cheese.
Bake in the oven for approximately 50
minutes until the cheese is golden and the
centre is cooked.
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| Recipes
Lamb dishes
134
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| Recipes
prep cook
makes
15 15 4-5
mins mins
Lamb Burgers with

Tzatziki and Spicy Aubergine

500g (17½oz) lean minced lamb Warm pitta breads
1 garlic clove In a food processor add the garlic, onion, mango
1 small onion, quartered chutney, chilli, cumin and fresh coriander.
Process in short pulses until all the ingredients
1 large tbsp mango chutney
are chopped and combined but not too pureed.
¼ red chilli, de-seeded You can alternatively finely chop the ingredients
¼ tsp of cumin and mix them together if you do not own a
processor.
1 handful of fresh coriander
In a mixing bowl add the lamb and the egg and
1 free-range egg, beaten
then stir in the chopped onion mixture. You want
Tzatziki to work the mixture so that it holds together but it
is not overworked.
1 small tub of thick Greek yogurt
Shape the lamb with your hands into
4 garlic cloves
approximately 4 or 5 burger shapes and then
½ a grated cucumber place them on a tray covered in cling film. Leave
1 tbsp olive oil them to chill for about 30 minutes.
2 tsp lemon juice For the Tzatziki place the garlic in a food chopper
or processor with the olive oil and lemon juice
Spicy Aubergine and a couple of spoonfuls of the yogurt. Blitz
1 aubergine, sliced the mixture a couple of times until the garlic
is chopped and combined with the rest of the
A small piece of fresh red chilli,
ingredients.
very finely chopped
Transfer the remaining yogurt into a separate
Olive oil
bowl and then stir in the garlic mixture.
136
Place the cucumber on some kitchen paper to absorb
any excess water and then stir it through the yogurt
and garlic.
Put the sliced aubergine into a bowl with the olive oil
and chilli and mix them around. Leave to rest whilst
you cook the burgers.
When you are ready to serve the burgers, brush

them with a little oil on both sides to avoid sticking
and then barbeque or fry on one side in a little oil
for 5-7 minutes, depending on their thickness.
At this stage put the aubergine on the barbeque or in

a hot frying pan and turning occasionally, cook until
golden brown and soft.
Turn your burgers and cook for another 5-7

minutes on the other side until they are completely
cooked through.
Carefully open the warmed Pitta breads and add

a couple of slices of spicy aubergine, a generous
amount of tzatziki and a lamb burger.
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| Recipes
prep cook
serves
15 90 4
mins mins
Lamb Curry
with Chick Peas
and Spinach

600g (21oz) lean shoulder of lamb cut Pre-heat the oven to 180°C/gas mark 4.
into 2cm (1 inch) pieces
Place the lamb in a plastic bag and coat it with
1 tbsp plain flour
the flour and the curry powder. Shake the bag so
1 tbsp curry powder the pieces are completely coated.
2 tbsp olive oil
Heat the olive oil in a large pan and brown the
150g (5½oz) of tinned chick peas lamb on a high heat. You may need to do this in
300g (10½oz) of Greek yogurt batches if necessary. Then transfer the lamb to a
400g (14oz) tinned chopped tomatoes casserole dish.
2 tsp of cornflour, mixed with 1 tbsp of Combine the remaining ingredients together
water except the spinach and pour it into the dish over
1 tsp ground turmeric the lamb.
1 tsp ground coriander Cook it in the oven for approximately 1-1½ hours
½ tsp ground nutmeg until the lamb is tender. If you feel it is getting too
½ tsp ground cinnamon thick you may want to add some chicken stock.
1 onion, peeled and grated At the end of the cooking time, stir in the spinach.
1 tbsp freshly grated ginger Serve once the spinach has wilted and with a
mixture of Basmati and wild rice.
3 garlic cloves, peeled and crushed
Finely grated zest of 1 orange
2 green chillies, deseeded and finely
chopped
175g (6oz) baby spinach leaves
138
prep cook
serves
15 10 4
mins mins
Mint and Chilli

Lamb Skewers
with Yogurt Dip

Cut the lamb into chunks that are about 3 inch 700g (24½oz) lean boneless lamb
squares. Bunch of fresh mint leaves
Chop up the mint and chilli and put half in a bowl 1 garlic clove, crushed
with the crushed garlic and olive oil. Stir in the 1 red chilli, deseeded
lamb and leave it covered in the fridge until you
3 tbsp olive oil
need it.
2 small red onions
Add the remaining chopped chilli, mint and one 150g (5½oz) natural yogurt
red onion, finely chopped, into the yogurt.
Slice the remaining onion into chunks. Thread the

lamb and the onion onto 4 large skewers. (You
may need to have soaked wooden ones in water
to prevent them burning).
Place the skewers under a hot grill for

approximately 6-8 minutes, turning occasionally.
Drizzle them with the marinade as they cook.
Serve them with basmati rice and the yogurt dip.
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prep cook
serves
15 120 4
mins mins
Slow Cooked Lamb

with Rosemary
140
Remove the excess fat from the lamb. Place it in a 450g (16oz) stewing lamb, roughly diced
bowl and, with a knife, make a few incisions in the 12 small rosemary sprigs
flesh of the meat.
2 cloves of garlic, sliced
Cover the lamb with some olive oil and garlic, and
then rub the sprigs of rosemary together between Olive oil
your hands and sprinkle it over the lamb. 2 carrots, chopped
Using a fork work the marinade into the meat by 2 sticks of celery, chopped
pushing it into the incisions and stirring it so that 2 small onions, chopped
it is fully coated. Season it with some salt and
3 sprigs of thyme
pepper and cover, leaving it to rest in the fridge
for a few hours or overnight if possible. 2 sprigs of rosemary
Pre-heat the oven to 180°C/gas mark 4. 400ml (13½fl oz) red wine
200ml (7fl oz) of chicken stock
Heat some olive oil in a large pan and brown the
lamb all over, turning occasionally.
Remove the lamb from the pan and put it in a
casserole dish. Add a little more oil to the pan if
necessary and then sauté the onions and other
vegetables. Cook for about 5 minutes until the
onions are soft and then add all the vegetables to
the casserole dish.
Pour in the wine and stock, giving the mixture a
stir. Rub in the remaining rosemary and thyme
leaves between your hands and sprinkle over the
casserole.
Cover it with a lid and cook it in the oven for
approximately 1½-2 hours until the meat is tender.
When it is ready to serve you may want to
thicken the sauce. Remove the lid and leave it
to cook uncovered for up to 30 minutes, stirring
occasionally. This will allow the sauce to reduce
and thicken.
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142
prep cook
serves
10 50 4
mins mins
Moussaka

Olive oil Slice the aubergine and place it on some foil
1 large onion, finely chopped under a medium grill, brushed with a little oil. Grill
them for approximately 3-4 minutes until they are
500g (17½oz) lean minced lamb golden and then turn them over and repeat the
3 garlic cloves, chopped grilling on the other side.
¼ tsp cinnamon Pre-heat the oven to 190°C/gas mark 5.
½ tsp cumin Heat some oil in a large pan and brown the mince
½ tsp dried oregano and cook the onion and garlic until it is soft. Then
add the red wine, tomatoes, tomato puree, herbs
400g (14oz) can of chopped tomatoes
and the spices to the pan and simmer for
150ml (5fl oz) red wine 5 minutes.
2 tbsp tomato puree Layer one third of the aubergine in shallow oven
1 large aubergine proof dish and pour half the meat sauce over the
top.
200g (7oz) Greek yogurt
2 tbsp milk Add another third of the slices on top of the meat,
then the remaining meat and then finish with the
2 free-range eggs, beaten last aubergine slices.
2 tbsp parmesan,
Mix together the yogurt, eggs, milk and the
freshly grated
parmesan and pour the sauce over the top. Then
100g (3½oz) mozzarella cheese tear up the mozzarella and distribute it evenly.
Bake the Moussaka in the oven for approximately
40 minutes until the cheese is golden and the
middle is piping hot.
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prep cook
serves
10 20 4
mins mins
Lamb Stir-Fry with

Egg-Fried Rice

Groundnut oil Cook the rice and let it cool completely.
2 tbsp hoisin sauce Then in a frying pan heat up some groundnut
3 tbsp sesame seed oil oil and cook the eggs, stirring them until they
scramble. Set to one side.
3 tbsp soy sauce
Add some more oil to the pan and stir-fry the rice,
3 tbsp sherry moving it so the grains do not stick together.
2 tsp rice wine vinegar
Add the egg back to the rice and the stir in the
2 garlic cloves, sliced soy sauce. Set to one side and keep warm
5 spring onions To make the stir-fry mix the 3 tbsp of soy sauce,
450g (16oz) lamb fillet sherry and sesame seed oil with the hoisin sauce
and the rice wine vinegar.
400g (14oz) rice (jasmine, basmati)
Chop the spring onions and the garlic, and slice
2 large free-range eggs
the lamb into small pieces.
Groundnut oil
Heat some oil in a wok and then stir-fry the garlic
2 tbsp soy sauce and lamb on a high heat until it is browned.
Stir in the sauce and let it heat until it bubbles

and goes sticky. Then add the spring onions and
turn down the heat slightly.
Leave it to cook for 2-3 minutes until the onions

start to soften.
Serve with the egg fried rice.
144
prep cook
serves
10 50
15 4-5
2
mins mins
Shepherd’s Pie with

Cream Cheese Mash

Pre-heat the oven to 190°C, gas mark 5. Olive oil
Heat some oil in a large pan and fry the mince 550g (19½oz) lean minced lamb
over a medium heat until it is browned. 2 garlic cloves, crushed
Remove from the pan and set to one side. Add 1 large onion, finely chopped
a little more oil if you need it and then sauté the 1 carrot, finely grated
onion, garlic and the carrot. Re-add the mince
and then pour in the wine and the tomato puree. 150ml (5fl oz) red wine
Leave it to cook, stirring continuously until the 200ml (7fl oz) lamb or vegetable stock
wine has almost evaporated.
½ can of chopped tomatoes
Then add the stock and leave it until the sauce 1 tbsp tomato puree
has reduced and thickened. Stir in the tomatoes.
½ tsp dried thyme
Leave it to simmer whilst you make the potato.
1 kg of potatoes, peeled and
Peel the potatoes and boil them in salted water
cut into chunks
for 10 to 15 minutes until they are cooked
through. Drain them and remove any excess 100g (3½oz) of cream cheese
moisture with kitchen paper. 2 tbsp milk
Mash the potatoes with the milk, cream cheese 30g (1oz) butter
and the butter. Season with salt and pepper. Salt and pepper
Spoon the meat into an oven proof dish and then
top it with the mash, using a fork to create some
texture. This will create crispy bits on top.
Bake it in a pre-heated oven for 20-25 minutes

until the mash is golden on top.
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prep cook
makes
15 20 10-12
mins mins
Stuffed Kibbeh
146
Kibbeh is a tasty Middle Eastern speciality of minced lamb and bulgur wheat,
which are shaped into patties and deep fried.

Divide the minced lamb in two, place one half
Filling
with the kibbeh ingredients.
450g (16oz) minced lamb (half used
Mix together all the filling ingredients in a bowl for the kibbeh)
with a wooden spoon. 3 tbsp olive oil
In a large frying pan, heat some oil and fry the 1 medium onion, finely chopped
mixed ingredients gently, breaking up the meat 50g (1½oz) pine nuts
with a spoon for approximately 5 minutes until the
1½ tsp ground allspice
mince has browned. Remove the filling mixture
and leave it to cool. 4 tbsp fresh coriander, chopped
To make the kibbeh, soak the Bulgur wheat in Kibbeh

some water that just covers it and leave it to soak
225g (8oz) Bulgur wheat
for about 20 minutes.
1 fresh red chilli, deseeded
Drain the soaked bulgur wheat in a sieve and and chopped
squeeze out any of the excess moisture.
1 onion, roughly chopped
In a food processor thoroughly mix the remaining ½ tsp cumin
raw mince, the chilli and the onion with some Salt and pepper
seasoning. Then stir in the bulgur wheat.
Plus enough oil for deep frying
Wet your hands and roll the kibbeh into small
balls of about 5 cm’s. Then insert your finger and
make a cavity inside it and work it in to round
sausage shape.
Stuff the filling into the middle using your finger

and then squeeze the cavity shut with the kibbeh.
When they are all done, deep fry them in a fryer

or pan filled with oil for about 5-8 minutes. You
may need to do this in batches.
Serve them hot with salad and yogurt.
For perfect Kibbeh use the

Intelligent Food Processor VFP013
Find out more >
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148
prep cook
serves
10 15 4
mins mins
Crusted Lamb Chops

with Mint Pesto

8 medium lamb chops Pre-heat the oven to 200°C/gas mark 6.
3 slices of white bread, a few days old
Heat some olive oil in a large pan and fry the
½ tsp dried rosemary lamb chops for a few minutes on a high heat so
Olive oil that they brown on both sides. Remove from
the heat.
Mint Pesto
Process the bread in a processor or mini
50g (1½oz) flaked almonds chopper, or alternatively rub it between your
Large handful of fresh mint leaves fingers to make crumbs.
½ a lemon, juiced Mix the crumbs with the rosemary and a little
½ garlic clove, crushed olive oil to bind it together.
Olive oil Place the lamb in an oven proof dish and sprinkle
them with the breadcrumbs, pushing them so
they stick to the meat.
Bake the chops for approximately 10-15 minutes

until the lamb is tender and the crust is golden.
To make the mint pesto, process all the

ingredients in a processor or chopper. Add some
olive oil until you get a required consistency.
Serve the lamb with some new potatoes and

some mint pesto spooned on top.
For a perfect blend, chop
and whisk try the Breville 3 in
1 Hand Blender VHB061
Find out more >
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PORK DISHES
150
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| Recipes
152
prep cook
serves
10 50 4
mins mins
Sausage Cottage Pie

with Cheesy Topping

1 tbsp olive oil Heat the oven to 220°C/gas mark 7. Drizzle the
8 good quality pork sausages olive oil in a roasting tin, and add the sausages,
pepper, mushrooms, garlic and red onion. Roast
½ yellow pepper, de-seeded and for 20 minutes.
chopped
Remove the roasting tin and cut the sausages in
½ red pepper, de-seeded and chopped
quarters. Lower the oven temperature to 200°C/
100g (3½oz) mushrooms, chopped gas mark 6, then pour in the passata, stock and
1 garlic clove, crushed stir in the sugar and the basil. Season well with
the salt and pepper.
1 red onion, chopped
Roast for a further 15 minutes. Meanwhile boil
1 jar of passata
the potatoes in salted water until tender. Drain
250ml vegetable stock and then put the potatoes back on the pan so the
1 handful of chopped basil excess moisture is removed.
1 tsp sugar Mash the potatoes with the butter and the
Salt and pepper cheese.
1kg (35oz) potatoes, peeled and Remove the roasting tin and transfer the sausage
quartered casserole to an ovenproof dish, and then top with
the cheesy mash.
50g (1½oz) butter
50g (1½oz) mature cheddar cheese Transfer back into the oven for 15 minutes until
the potato is golden on top.
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prep cook
serves
15 50 4
mins mins
Toad In The Sky

500g (17½oz) pork sausages Pre-heat the oven to 200°C/gas 6. Grill the
250ml (9fl oz) milk sausages for 1 minute on each side, until lightly
browned. Cut them in half lengthways.
55g (1½oz) unsalted butter
Heat the milk in a non-stick saucepan with the
75g (2½oz) plain flour butter, until it has reached boiling point and the
Salt and ground black pepper butter has melted. Tip the flour into the milk in
1 onion, roughly chopped one go, remove from the heat and using a hand
mixer or whisk, beat vigorously until smooth and
1 tbsp good quality olive oil thick. Season with salt and pepper.
1 tsp finely chopped fresh sage
Meanwhile, cook the onion in the oil over a
1 tbsp grain mustard medium heat in a separate saucepan, until
4 free-range eggs, separated softened but not brown. Stir in the sage and
mustard and add to the milk-flour mixture.
Beat the egg yolks one by one, into the milk and
flour mixture.
In a clean bowl, beat the egg whites to soft peaks
and fold them into the batter as well.
Butter a 23cm (9 in) or 25cm (10 in) soufflé dish.
Cover the base with 1cm (½ in) of the batter.
Arrange the half sausages on top, then cover with
the remaining batter, and smooth over with a
knife or palette knife.
Bake near the top of the oven for about 40
minutes, until golden, crisp and well risen.
For the perfect batter mix
try the Breville Twin Motor
Stand & Hand Mixer SHM2
Find out more >
154
prep cook
serves
10 20 2-3
mins mins
Chorizo Sausage
Mexican Tortillas

Heat a little oil in a frying pan and cook the 125g (4½oz) Mexican salsa
chorizo sausage for 5-7 minutes until it is cooked 2 tbsp cooked red kidney beans
through.
1 tbsp freshly snipped garlic chives
Combine the salsa, beans, chives and sausage.
Lay each tortilla flat on an oiled baking tray and 100g (3½oz) chopped chorizo sausage
then top with the salsa and sausage mixture. 8 flour tortillas
Add the tatziki, avocado and the cheese and then 100g (3½oz) tatziki
top it with another tortilla. Roll up the tortillas to 100g (3½oz) avocado dip
make 4 parcels and place each one into a large
125g (4½oz) grated mozzarella
oven-proof dish.
125ml sour cream
Place the dish in an oven at 180°C/gas mark 4 for
approximately 8-10 minutes until they are golden
and heated through.
Serve with sour cream and a green salad.
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prep cook
serves
15 90 4
mins mins
Traditional
Meatball Stew
156
Pre-heat the oven to 200°C/gas mark 6. 1 tbsp olive oil
Heat the oil in a large frying pan, add the first six 1 onion, peeled and roughly chopped
stew ingredients and cook over a medium 1 stick celery cut into 2cm (1”) pieces
heat for 10 minutes. Keep stirring so that the
ingredients are evenly sautéed. Add the leek, 1 large carrot cut into 2cm (1”) pieces
ham, millet, pinto beans and chicken stock to 1 garlic clove, peeled and lightly
barely cover. chopped
Bring to the boil and add the ingredients to a ½ tsp fresh thyme leaves
casserole dish. Place it in the pre-heated oven 1 bay leaf
and cook for approximately 30-35 minutes until
1 leek, halved lengthways and cut into
the ham is cooked.
2cm (1”) pieces
Make the meatballs. Combine all the ingredients 100g (3½oz) piece lean raw ham, cut
and season with ground black pepper. Shape into 1cm (½”) pieces
the mixture into 20-24 balls about 2½cm (1”) in
diameter. Heat 1 tbsp of olive oil in a 1 litre (33fl oz) chicken stock
frying pan and fry the meatballs in batches until 50g (1½oz) millet seeds, dry fry until
well browned. they pop
Add the browned meatballs to the stew. 400g (14oz) tinned pinto beans in water,
drained and rinsed
Cook it in the oven for another 30 minutes.
Meatballs
200g (7oz) minced pork
400g (14oz) tinned haricot beans in
water, drained and rinsed (use ¼ and
retain the rest for the stew)
25g (¾oz) dried apple, finely chopped
1 tbsp freshly grated root ginger
1 shallot, finely chopped
8 tbsp multi-seeded fresh breadcrumbs
1 medium egg white, lightly beaten
1 tbsp tomato puree
½ tsp ground nutmeg
1 tbsp chopped parsley
1 tbsp snipped chives
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prep cook
serves
10 20 4
mins mins
Thai Red
Pork Curry

450g (16oz) pork fillet, sliced thinly Heat some oil in a frying pan and sauté the onion
3 tbsp red Thai curry paste over a medium heat for 5 minutes. Stir in the Thai
curry paste and then after 30 seconds add the pork.
1 onion, chopped
Then stir in the ginger, chilli, cumin and the coriander
3 inch piece of fresh ginger, grated and let the spices heat for 30 seconds. Then add
1 tsp cumin the remaining ingredients and reduce the heat and
1 tsp coriander simmer with a lid on for about 15 minutes until the
pork is cooked through.
1 tbsp fish sauce
Serve with some rice and more coriander sprinkled
1 handful of fresh coriander
over it.
½ red chilli, finely chopped
4 kaffir lime leaves
400g (14oz) coconut milk
158
prep cook
serves
10 20 4
mins mins
Pork Stroganoff
with Wild Rice

Season the pork with salt and freshly ground 30g (1oz) butter
pepper 450g (16oz) pork fillet, cut into strips
In a frying pan heat some oil over a medium to 1 onion, sliced
high heat and quickly brown the pork but do not
completely cook it. Remove it from the heat and 250g (9oz) button mushrooms, sliced
put it to one side. 2 tsp paprika
Turn down the heat and add the butter to the 100ml (3fl oz) dry white wine
pan. Sauté the onions and the mushrooms until 150ml (5fl oz) crème fraiche
they are soft.
1 tbsp Dijon mustard
Pour in the wine and the paprika and turn down Freshly ground pepper
the heat. Let it simmer uncovered for about 5
minutes.
Stir in the crème fraiche and the Dijon mustard
and leave simmering for another 5 minutes. If you
feel like it needs thickening add a little cornflour,
and continue cooking and stirring until it thickens.
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prep cook
serves
10 20 4
mins mins
Grilled Pork Steaks

with Apple Mash

4 pork steaks, about 200g (7oz) each Boil the potatoes and apple cubes in lightly salted
1 tbsp Dijon mustard water until they are tender. Drain them well and
pat with kitchen paper to remove excess water.
Olive oil
Salt and pepper Mash the potato and the apple with the butter,
cream and sugar. Season to taste.
400g (14oz) floury potatoes, cubed
1 large Bramley apple, cubed Mix together the Dijon mustard, the olive oil and
30g (1oz) butter some salt and pepper and brush the steaks with
the marinade.
1 tbsp double cream
1 tbsp sugar Place them under a hot grill and cook them for
4-5 minutes on each side until they are cooked
through.
Serve on the apple mash and root vegetables.
For a perfectly grilled

steak try the Breville
Health Grill VHG017
Find out more >
160
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prep cook
serves
10 70 4
mins mins
Pork Ribs with

Barbeque Sauce

1½kg (53oz) extra trimmed ribs Pre-heat the oven to 150°C/gas mark 2 and then
5 tbsp tomato ketchup put the pork ribs in a roasting tin with some oil
and some seasoning.
Put the ribs in the oven and cook them for an
5 tbsp hoisin sauce hour and then set to one side.
2 tsps dark brown sugar
Mix the remaining ingredients together well using
3 tbsp crushed garlic a blender or a processor if possible.
2 tbsp dark soy sauce Marinade the ribs on both sides and then place
Olive oil them in a shallow dish with the sauce poured
over them.
Place them under a hot grill and cook them for
about 10 minutes, turning them occasionally to
make sure they don’t burn.
They should be cooked all the way through and
the sauce should be sticky
162
prep cook
serves
15 30 4
mins mins
Pancetta and Goats

Cheese Tart

Pre-heat the oven to 200°C/gas mark 6. 250g (9oz) shortcrust pastry
Use the pastry to line a loose bottomed pastry 3 free-range egg yolks
tin and bake it blind in the oven for 15 minutes, 150ml (5fl oz) crème fraiche
weighted down with beans.
1 red onion, chopped
Fry the onion, garlic, pepper and the pancetta 1 garlic clove, chopped
for approximately 6 minutes until the pancetta
is crispy. 1 red pepper, deseeded and chopped
Sea salt and pepper
Lower the oven temperature to 190°C/gas
mark 5 and pour the onion and pancetta 50g (1½oz) sundried tomatoes, chopped
mixture into the pastry case. Sprinkle in the 150g (5½oz) pancetta, chopped
chopped sundried tomatoes.
150g (5½oz) goat’s cheese
Beat together the eggs and the crème fraiche
30g (1oz) cheddar cheese
and season with salt and pepper. Pour this into
the case and then spread out chunks of the goat’s Dried beans for pastry
cheese around the tart. Sprinkle the top with the
cheddar.
Bake it in the oven for approximately 25-30 minutes.
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Pasta & Risotto
164
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prep cook
serves
10 30 4
mins mins
Roasted Tomato,
Goats Cheese and
Pine Nut Fusilli

500g (17½oz) fusilli pasta Pre-heat the oven to 180°C/gas mark 4.
4 large tomatoes Place the tomatoes in a roasting tray and
Olive oil drizzle with some olive oil. Leave them to
cook for 20 minutes.
100g (3½oz) black olives, chopped
2 handfuls of rocket Remove the tomatoes from the oven and
crush them with a fork. Finely chop the black
1 tbsp fresh basil, chopped olives and stir them into the crushed tomato.
100g (3½oz) goats cheese Cook the pasta in lightly salted water until it is
Salt and freshly ground pepper tender, and then drain.
2 tbsp pine nuts In a frying pan add the crushed tomatoes,
the olives, and fresh basil and then stir in the
pasta. Heat it for 2 minutes and then spoon
on to a plate.
Top the pasta with the rocket, goat’s cheese
and pine nuts. Season with black pepper.
166
prep
prep cook
cook
serves
serves
1010 1520 4-54
mins
mins mins
mins
Farfalle Pasta
with Asparagus
and Pancetta

Cook the farfalle in lightly salted water until tender 30g (1oz) butter
but not over cooked 1 tbsp olive oil
In a frying pan melt the butter with the olive oil 500g (17½oz) asparagus spears
and then fry the pancetta until it is crispy on a
medium to high heat. 120g (4½oz) pancetta, thinly sliced
500g (17½oz) farfalle pasta
Turn down the heat and add the asparagus
spears and then cook with pancetta for 2 lemons, juiced
approximately 5 minutes until they are tender. 4 tbsp double cream
Stir in the pasta and then add the lemon juice, 50g (1½oz) parmesan cheese
cream and parmesan. Freshly ground black pepper
Season with black pepper and serve.
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prep cook
serves
10 20 4-5
mins mins
Garlic and
3 Cheese Risotto

20g (¾oz) butter Heat a deep pan for 2 minutes, add the butter
1 tbsp of olive oil and the olive oil and allow the butter to melt.
3 garlic cloves, finely chopped Sauté the onion and the garlic for approximately
3-4 minutes until the onion has softened but not
1 medium onion, chopped browned.
350g (12½oz) Arborio or Carnaroli rice
Stir in the rice and leave it to cook for 1-2 minutes
200ml (7fl oz) dry white wine until it becomes glossy. Then add the wine and
1 litre (34fl oz) vegetable stock keep stirring the rice for about 2-3 minutes until
it is all absorbed.
100g (3½oz) gruyere cheese, grated
60g (2oz) parmesan cheese, grated Turn the heat to low to medium and gradually stir
in the stock a ladle full at a time, stirring until each
2 tbsp of mascarpone cheese one is absorbed. This slow adding of the stock
Freshly ground pepper gives the risotto a good, creamy texture.
1 bunch of fresh chives, snipped Once the risotto has cooked stir in the two grated
cheeses and the mascarpone.
Serve with the chopped chives on top and some
freshly ground black pepper.
168
prep cook
serves
10 25 4-5
mins mins
Spicy Butternut
Squash and
Bacon Risotto

Heat a deep pan for 2 minutes and then add both 20g (¾oz) butter
the olive oil and the butter. 1 tbsp olive oil
After the butter has melted add the bacon and let 2 garlic cloves, finely chopped
it cook without stirring it for about 3 minutes.
1 medium onion, chopped
Then add the onion, garlic and butternut squash 400g (14oz) butternut squash, chopped
and cook with the lid on for a further 7 to 8 into 1 cm cubes
minutes until the butternut squash has started to
soften. Keep stirring occasionally. 10 slices of smoked bacon
Stir in the rice and leave it to cook for 2 minutes, 350g (12½oz) Arborio or Carnaroli rice
and then pour in the wine. Keep stirring until all 200ml (7fl oz) dry white wine
the wine is absorbed. 1 litre (34fl oz) chicken stock
Turn the heat to low and stir in the ground 1 tsp ground coriander
coriander and chilli flakes. Gradually add the
½-1 tsp of dried chilli flakes, depending
stock a ladle full at a time and keep stirring until it
on your taste
is all absorbed.
Freshly ground pepper
Once the rice is cooked, stir in the parmesan and
season with black pepper. Serve sprinkled with 80g (3oz) parmesan, freshly grated
the fresh coriander leaves. Fresh coriander leaves to serve
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prep cook
serves
15 60 4
mins mins
Layered Beef &

Spinach Cannelloni
170
Pre-heat the oven to 200°C/gas mark 6. 12 fresh lasagne sheets (alternatively
you can use dried cannelloni tubes).
Brown the onion and the mince in a large frying pan
and then stir in the garlic, tomato puree and chopped 450g (16oz) minced beef
tomatoes. Leave to simmer gently. 1 onion, chopped
To make the cheese sauce, heat the butter in a pan 2 garlic clove, crushed
until melted and then remove the pan from the heat 2 tbsp tomato puree
and stir in the flour.
200g (7oz) chopped tomatoes
Turn the heat to low and return the pan to the heat.
Continue cooking the flour in the butter for a couple 2 tbsp butter (plus a little extra for the
of seconds and then add the milk. Continue stirring spinach)
until the mixture thickens. 2 tbsp flour
Remove from the heat and stir in the Parmesan 400ml (13½fl oz) milk
cheese. 1 tbsp grated parmesan
In a separate pan add a little olive oil and the spinach. 3 large handfuls of spinach (washed)
Cover with a lid and let it wilt for a minute or so. 300g (10½oz) ricotta cheese
Remove from the heat and drain. Then mix the 1 egg
spinach, ricotta and the egg in the bowl and then
200g (7oz) grated mozzarella
spoon the mixture onto the fresh lasagne sheets and
roll. Alternatively stuff the cannelloni tubes with the
spinach and ricotta.
Pour the mince into an ovenproof dish and then top
with the cannelloni tubes, layering them side by side.
Top with the cheese sauce and then the mozzarella
cheese.
Bake in the oven for approximately 40-45 minutes
until the cheese is golden.
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For a perfect breadcrumbs,

try the Antony Worrall Thompson
4-Blade Hand Blender Set VHB057
Find out more >
172
prep cook
serves
10 20 4
mins mins
Spring Pasta with

Garlic Cream

115g (4oz) garlic cream cheese Make breadcrumbs with the bread either using
(such as Boursin) your hands or a food processor.
150ml (5fl oz) double cream For the topping, heat one tbsp of the olive oil in a
115g (4oz) frozen petits pois frying pan. Cook the bacon until crispy, then add
the onions and cook until golden. Add the leeks
1 handful of baby spinach leaves and thyme, and cook for 2 minutes.
2 tomatoes, seeded and diced
Heat the remaining oil in a separate frying pan,
450g (16oz) fresh penne pasta add the rosemary, garlic and breadcrumbs, and
Salt and ground black pepper cook until the crumbs are golden brown and
crispy, constantly turning them over. Fold in the
Topping lemon zest and the crispy bacon mixture.
6 tbsp extra virgin olive oil Meanwhile, in a saucepan, melt the cream
175g (6oz) rindless back bacon, cut cheese in the double cream; when this mixture is
into lardons smooth, add the peas and spinach leaves, and
cook for 3 minutes. Fold in the tomatoes and
1 onion, finely chopped season to taste.
2 leeks, washed and shredded
At the same time, bring a deep pot of salted water
½ tsp chopped thyme to the boil. Cook the pasta in boiling water until
1 tsp finely chopped rosemary al dente – about 3 minutes for fresh pasta. Drain,
then add to the sauce.
1 tsp finely chopped garlic
Spoon the pasta into four warm bowls and
85g (3oz) white breadcrumbs
scatter with the bacon crumbs.
Grated zest of 1 unwaxed lemon
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vegetarian dishes
174
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prep cook
serves
10 20 2
mins mins
Spectacular Spin Cakes

Italian Style
176
Using a whisk or blender, mix all of the 300ml (10½fl oz) milk
ingredients together until smooth. 1 medium free-range egg
Take a non-stick, heavy-based frying pan approx. 15g (½oz) melted butter
20½-23cm (8-9 in) in diameter and brush the
base with a little oil then heat until hot. 100g (3½oz) plain flour
Large handful young spinach leaves
Next pour 60ml of batter into the base of the pan.
Swirl the pan as you pour to cover the base thinly. Salt and freshly ground pepper
If you need a little more, pour in more batter until
the pan is covered. Filling
Baby tomatoes, halved
Cook for 1-2 minutes until the underside
is golden brown. Basil leaves
Carefully insert a spatula and if the pancake is Goats cheese, sliced
golden, flip it over and cook the other side for Green salad leaves
about 1 minute.
Once cooked, put each pancake on a plate,
layering with foil and putting in a low oven to keep
warm. Repeat and make another 3 pancakes.
Fill each pancake with goat cheese slices, baby
tomato halves and torn basil leaves. Then place
them on a baking tray and bake them in the oven
at 180°C/gas mark 4 until the cheese has begun
to melt.
Serve with fresh green salad leaves.
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prep cook
serves
15 60 4
mins mins
Baked Chunky
Vegetable Chilli

1 medium courgette, cut into Pre-heat the oven to 190°C/gas mark 5.
1 cm pieces
Heat some olive oil in a large frying pan on a medium
1 medium aubergine, heat. Fry the onion and aubergine until the onion is
1 medium green pepper, coarsely golden and the aubergine is softened.
chopped Add all the ingredients, except the fresh coriander,
75g (3oz) chopped onion to a casserole dish and cover it with a lid. Place it in
75g (3oz) coarsely chopped celery the pre-heated oven and cook for approximately 50
minutes until the vegetables are tender.
½ red chilli chopped
Remove from the heat and stir in the coriander leaves
3 garlic cloves, crushed
1 tsp chilli powder To serve, ladle into bowls with rice and top with a
dollop of soured cream and Guacamole.
1 tsp dried oregano
1 tsp ground cumin
2 x 400g (14oz) cans of chopped
tomatoes
1 x 400g (14oz) can of sweetcorn
1 x 400g (14oz) can of kidney beans
1 jar of salsa
Handful of fresh coriander leaves
Soured cream
Guacamole
178
prep cook
serves
15 45 4-5
mins mins
Stuffed Peppers
in Tomato Sauce

In a large saucepan heat some olive oil and sauté the 4 large peppers
onion and courgette until it is soft. Add the garlic and Extra virgin olive oil
then stir in the rice.
½ an onion
Gradually pour in the stock a bit at a time and keep
stirring until it is all absorbed. 1 clove of garlic, crushed
½ a courgette, sliced
Stir in the cheese and the crème fraiche, and then
season to taste. 100g (3½oz) of Arborio rice or other
risotto rice
Slice the top off the peppers and keep the top part.
Scoop out the flesh by cutting around the inside of 300ml (10½fl oz) vegetable stock
the skin with a knife and then use a spoon to remove 80g (3oz) Parmesan cheese
the flesh. 2 tbsp of crème fraiche
Pre-heat the oven at 180°C/gas mark 4. Salt and pepper
Fill the peppers with rice mixture and then top
Tomato Sauce
it with the pepper top. Place them on a baking
tray and drizzle with some olive oil. Bake them for 1 medium onion, chopped
20-25 minutes. 2 cloves of garlic, finely chopped
To make the sauce heat a pan on a low heat with 3 sprigs of fresh thyme
some oil and soften the onion, garlic and thyme for
1 lemon, juiced
a few minutes.
400g (14oz) chopped tomatoes
Add the tomatoes and tomato puree with the sugar
and lemon juice for 10 minutes with the lid on. 3 tbsp of tomatoes puree
Pinch of sugar
Serve the tomatoes straight from the oven with the
sauce on top. Sea salt and freshly ground pepper
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15 60 4
mins mins
Greek Spinach
and Ricotta Pie
A real taste of the Mediterranean and hot summer days. Serve with a Greek salad,
crusty bread and a bowl of olives.

Pre-heat oven to 180°C/gas mark 4. 10 sheets of filo pastry
In a pan, melt half the butter and sauté the onion 100g (3½oz) of butter
and the garlic until they are soft. 1 medium onion (chopped)
Add the spinach to the pan and cook until it is 1 garlic clove (chopped)
slightly wilted but not overcooked. 200g (7oz) fresh spinach
In a separate bowl mix together the ricotta and 200g (7oz) ricotta cheese
the feta cheese, and then stir this into the onions.
Turn down the heat and beat in the eggs, being 150g (5½oz) cubed feta cheese
careful not to let them scramble. 3 eggs, beaten
Season with black pepper. You can add the 50g (1½oz) grated parmesan (optional)
parmesan if you wish at this stage to create
a stronger cheese flavour.
Brush one sheet of pastry with some melted
butter and place it on a lightly oiled ovenproof
baking dish. Let some overlap the dish. Top
with 4 more sheets that have been brushed with
melted butter.
Spoon the mixture onto the pastry and then top
it with 5 more buttered pastry sheets
Bake in the oven for 50 minutes and serve cut
into slices.
180
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prep cook
serves
10 10 2
mins mins
Melting Vegetable
Flatbreads

4 flour tortillas Finely slice the spring onions, peppers, tomato
2 spring onions, sliced thinly and mushrooms.
½ a red pepper, finely chopped Place a tortilla onto a grill tray.

½ a green pepper, finely chopped Carefully spread it with the tomato puree and
2 large tbsp of canned the chilli sauce. Then sprinkle with half the
sweet corn (drained) sliced vegetables, corn and the cheese.
5-7 medium sized mushrooms, Place another tortilla on top, brush it with a little
finely sliced olive oil and then put under the grill.
2 ripe tomatoes, cut in chunks Leave to cook for approximately 3 minutes and
1 large tbsp of tomato puree then turn it and cook for another 2 minutes.
The cheese should now be melted.
Repeat the process again with the remaining
4 tbsp grated cheddar cheese tortillas and then serve them warm, cut
1 ball of mozzarella (cut into small into quarters.
chunks)
182
prep cook
serves
10 15 4
mins mins
Pan Fried Halloumi

with Fattoush Salad
Great Mediterranean flavours, perfect for vegetarians or anyone wanting to cut

back on their protein intake.

Pre-heat the oven to 170°C/gas mark 3. 1 large pitta bread, halved horizontally,
then cut into wedges
Place the pitta wedges on a flat oven tray and
cook until crisp – about 8 minutes. 4 tbsp extra virgin olive oil
Drizzle them with a little olive oil and then rub 1 garlic clove
gently with the garlic. Half a cucumber, peeled, seeded and
cut into 0½cm (1¼in) half moons
Slice the cucumber and onion.
2 good tomatoes, seeded and
Toss together the cucumber, tomatoes, red roughly cut
onion, parsley and paprika.
1 red onion, halved then thinly sliced
Combine two tbsp of the oil with the lemon juice, Half a bunch of flat-leaf parsley, leaves
salt and pepper, then crush the garlic and add it only
to the dressing.
½ tsp sweet paprika
Heat a frying pan with the remaining oil, then
sprinkle the cheese with cumin and fry the slices 60ml (2fl oz) lemon juice
until golden on both sides – about 6 minutes. Salt and ground black pepper
Toss the salad with the crisp pitta breads and the 225g (8oz) halloumi cheese, cut into
dressing. Place on four plates and top each with 8 slices
the two slices of halloumi. ½ tsp ground cumin
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15 15 4
mins mins
Spicy Mushrooms on Toast
184
Meals on toast make great comfort eating and these satisfying, spicy mushrooms
are perfect.

Chop the onion, garlic and chilli into small pieces 1 onion, finely diced
and grate the ginger. 1 tsp grated ginger
In a frying pan over a moderate heat, cook the 1 clove garlic, finely diced
onion, ginger, garlic and chilli in the two oils until
the onion is soft. 1 chilli, finely chopped
1 tbsp sesame oil
Increase the temperature, add the mushrooms
and cook for 5 minutes. 2 tbsp vegetable oil
Add the wine, honey and soy sauce and cook for 325g (12oz) button mushrooms,
a further 5 minutes. Season to taste. quartered
150ml (5fl oz) dry white wine
Chop the spring onions, coriander and mint until
they are finely chopped. 1 tbsp clear honey
Meanwhile, toast the bread. 2 tbsp sweet soy sauce

With a slotted spoon, scoop the mushrooms out
of the pan and place them on the toast. 4 slices of granary bread
Boil the juices remaining in the pan over a high To serve

heat until no more than four tbsp remain.
4 spring onions, sliced
Pour these juices over the mushrooms, then 1 tbsp chopped coriander
scatter with spring onions, coriander and mint,
and top with a good dollop of yogurt. 1 tbsp chopped mint
4 tbsp Greek yogurt
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10 25 4
mins mins
Real Egg Curry
186
Heat the butter or ghee in a large saucepan or 85g (3oz) unsalted butter or ghee
frying pan, and cook the onions and garlic for 2 1 onion, roughly chopped
minutes.
Chop together the coriander and all the spices
with a splash of water until you have a fine paste. 1 bunch coriander
You may want to use a food processor or mini 1 tsp cumin
chopper to do this. 1 tsp Garam Masala
Add the paste to the onions along with the sugar 1 tsp Chat Masala (optional)
and cook for a couple of minutes.
1 tsp Turmeric
Add all the vegetables except the peas, then add 1 tsp chilli powder
the stock and cook over a medium heat for 20
minutes, adding extra stock if required. 1 tsp caster sugar
6 tomatoes, roughly chopped
In the last 5 minutes of cooking, add the
peas and eggs. 1 sweet potato, peeled and cut into 2cm
(¾in) cubes
Season to taste and serve with a dollop of Greek
yogurt on a bed of Pilau rice. 1 aubergine cut into 2cm (¾in) cubes,
or 325g (12oz) mini aubergines
1 large potato, cut into 2cm (¾in) cubes
300ml (10fl oz) vegetable stock
225g (8oz) frozen petit pois
6 hard-boiled eggs, shelled
To serve
175ml (6fl oz) Greek yogurt
Pilau rice
Why not try: Feel free to play with the

vegetables in this recipe: cauliflower,
pumpkin, courgettes and spinach all go Antony Worrall Thompson
down well. For good presentation, halve 4-Blade Hand Blender Set
the eggs, placing them on top of the curry, VBH057
cut side up. Find out more >
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15 45 4-6
mins mins
Spinach Soufflé

500g (17½oz) cooked spinach, puréed Place the spinach in a saucepan with 15g of the
55g (2oz) unsalted butter butter and the anchovies, and warm through over
a medium heat.
6 anchovy fillets, finely
chopped (optional) Make a béchamel sauce by melting 25g butter,
25g (1oz) plain flour adding the flour and cooking for 5 minutes until it
150ml (5fl oz) milk starts to turn a pale nutty colour.
Pinch of grated nutmeg Add the milk by degrees, whisking continuously

Salt and ground black pepper for a smooth thick sauce. Simmer over a low
heat for 10 minutes to cook out the flour,
½ tsp grated orange rind
stirring constantly.
4 egg yolks
Fold the spinach mixture into the béchamel
55g (2oz) Parmesan, freshly grated
sauce, and season with nutmeg and ground
5 free-range egg whites black pepper. Because of the anchovies, it
2 tbsp fresh breadcrumbs shouldn’t need any extra salt.
Fold in the orange rind then the egg yolks one by

one, beating between each addition. Add half the
cheese.
Pre-heat the oven to 200°C/gas mark 6, and heat

a flat baking tray in it.
Using a whisk or hand mixer beat the egg whites

with a pinch of salt to stiff peaks.
Fold 1 large spoonful into the spinach mix to

slacken the mixture, then gently fold in the
remainder, taking care to not overbeat it.
188
Use the remaining butter to grease a 1.4 litre soufflé is browning too quickly, reduce the
(2½ pints) soufflé dish. heat to 180°C/gas mark 4.
Combine the remaining Parmesan with the Serve immediately, with anchovy sauce.
breadcrumbs and sprinkle over the buttered
areas of the dish. Shake out any surplus.
Pour in the soufflé mixture. Run a palette knife

around the top inch of the soufflé to release
the mixture from the sides. This helps the
soufflé to rise evenly.
Place the soufflé on the hot tray in the oven

and bake for 25 minutes without disturbing.
If you have a windowed oven door and the
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makes
10 5 2
mins mins
Feta Cheese
Omelette

4 free-range eggs Lightly whisk together the eggs and milk.
2 tbsp of milk In a separate pan, lightly cook the mushrooms
50g (1½oz) mushrooms, sliced thinly and tomatoes in olive oil over a medium heat.
2 tomatoes - small cubes Add the cooked vegetables and cheese to the
50g (1½oz) feta cheese cut in small whisked egg and milk.
cubes Add 1 tbsp of the olive oil to the pan and
1 tbsp olive oil heat, allowing the oil to cover the pan.
Ladle half of the mixture into the pan or and allow
it to cook for 2 minutes or until it is brown
underneath.
When it is brown, flip the omelette (or fold if
preferred) and cook for a further 1-2 minutes or
until brown and cooked inside. The feta cheese
will melt into the omelette.
Repeat this process for the next omelette using
the rest of the oil.
190
prep cook
serves
10 20 4
mins mins
Charred Courgettes
and Peppers with
Penne and Brie

Cook the penne for approximately 8 minutes in 4 courgettes, sliced
salted water or according to packet instructions. 1 red, 1 green and 1 yellow pepper,
Heat a griddle pan with a little olive oil and then deseeded and sliced
place the slices of vegetables over a medium 500g (17½oz) dried penne pasta (tubes)
heat until they are cooked and charred.
175g (6oz) brie without the rind and
Drain the pasta, return to the pan (off the heat) chopped into cubes
and add the grilled vegetables, diced brie, olive 60ml (4 tbsp olive oil)
oil and dill. Season to taste and mix well over a
low heat for 5 minutes. 1 bunch dill, chopped
Divide between four pasta bowls and serve with Salt and freshly ground black pepper
a chunk of warm crusty bread.
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SNACKS
SIDE DISHES
& snacks
192
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prep cook
serves
10 15 4
mins mins
Carrot and Parsnip Mash

2 parsnips, peeled and cut Boil the vegetables in some lightly salted water
into chunks for about 15 minutes until they are tender. Drain
3 carrots, peeled and cut well.
into chunks Place the vegetables in a container with the
30g (1oz) unsalted butter butter and crème fraiche. Use the hand blender
in pulses until the vegetables are completely
1 tbsp of crème fraiche mashed. Alternatively mash well by hand.
Salt and pepper
Season to taste.
For a perfect blend, chop

and whisk try the Breville 3 in
1 Hand Blender VHB061
Find out more >
194
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10 20 4
mins mins
Gingery
Vegetables

1kg (35½oz) chosen vegetables Place the vegetables in a suitable non-metallic
e.g. babycorn, courgette, aubergine, dish.
onion, carrot, mushrooms, broccoli.
Cut into large pieces. Combine all the marinade ingredients and mix
well. Pour the marinade over vegetables and
Marinade stand for at least one hour.
90ml (3fl oz) sherry or rice wine Heat up a large griddle pan with some olive oil
and cook the vegetables until they are tender
3 tbsp teriyaki sauce and charred.
60ml (2fl oz) Extra Virgin Olive Oil
½ tsp sesame oil
1 tbsp ginger, peeled and crushed
3 garlic cloves, peeled and crushed
2 tsps Tabasco sauce
½ tsp flaked sea salt
Freshly ground black pepper
196
prep cook
serves
10 0 2
mins mins
Cous Cous with

pomegranate
and coriander

Soak the cous cous in a bowl with the boiling 200g (7oz) cous cous + 200ml
water and cover. Leave it until the cous cous has (7fl oz ) of boiling water
swelled and absorbed the water. Handful of fresh coriander
Separate the grains with a fork and then stir Handful of mint
in the pomegranate.
1 tsp ground coriander
Finely chop the coriander and the mint and 120g (4½oz) pomegranate seeds
stir this into the cous cous, followed by the
remaining ingredients. 1 lemon, juiced
Season well with salt and pepper. 2 tbsp extra virgin olive oil
Salt and pepper
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10 30
20 2-3
4
mins mins
Mushroom and
Pepper Baked Rice

250g (9oz) basmati rice Pre-heat the oven to 190°C/gas mark 5.
Extra Virgin Olive oil Heat the olive oil in a large saucepan and fry the
3 shallots, chopped onion and the garlic until it is softened for about
5 minutes.
1 garlic glove, finely chopped
250g (9oz) mushrooms, chopped Stir in the mushrooms and the rice and let it cook
for 30 seconds. Stir in the tomatoes, peppers,
2 red peppers, chopped vegetable stock and the thyme. Season with salt
400g (14oz) passata and pepper. Bring the stock to the boil and then
transfer into an oven proof casserole dish.
400ml (13½fl oz) vegetable shock
1 tsp of dried thyme Cover it tightly with a lid and then bake for 20 to
25 minutes until the rice is cooked.
Salt and pepper
198
prep cook
serves
15 5 2-3
mins mins
Thai Prawn
Bruschetta

Place the bread under a grill and toast it until 4 slices of ciabatta, sliced at an angle
it is golden. Place the bread somewhere to 2 garlic cloves, chopped
keep warm.
Heat some oil in frying pan and gently fry the
garlic, chilli and the prawns for 2 minutes. 200g (7oz) of king prawns, cooked
Stir in the chilli sauce, soy sauce and the
lemon juice. 1 tsp soy sauce
Top the Bruschetta with the prawns and the 1 lemon, juiced
chopped coriander. Handful of fresh coriander leaves
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15 6 8
mins mins
Vegetable Bhajis

1 garlic clove, crushed As the ingredients need to be finely chopped, a
3 carrots, shredded food processor may help with this recipe.
2 red onions, finely chopped Add the carrots, onion, garlic, chilli and coriander
to a bowl. Stir in the spices and the chopped
2 red chilies, finely chopped ginger.
Handful of fresh coriander, chopped
Mix the flour and the water together to form
Large piece of fresh ginger, peeled and a thick batter and then add it to the other
finely chopped ingredients.
1 tsp turmeric Work everything together and then heat enough
1 tsp garam masala oil in a pan or deep fat fryer.
2 tsp cumin When the oil is hot enough, spoon balls of the
2 tbsp gram flour and mixture into the oil and let them cook for 5-6
120ml (4fl oz) water minutes until they are crisp and golden.
200
prep cook
serves
15 20 2
mins mins
Thyme Potato Cakes

with Smoked Salmon
and Crème Fraiche

Cook the potatoes in a pan of lightly salted water 300g of potatoes, peeled
until they are just cooked. Drain and remove the ½ onion
moisture by patting them with kitchen paper.
Salt and pepper
Finely grate the potatoes and the onion using a
cheese grater and then mix them with the flour, 30g (1oz) butter
thyme leaves, butter and a generous amount of 1 tbsp plain flour
salt and pepper. Make the mixture into circular 1 tsp fresh thyme leaves (remove stalks)
cakes with your hands and chill for a minimum of
an hour in the fridge. 1 lemon, juiced
100g (3½oz) of crème fraiche
Heat some butter in a pan and then fry the cakes
on either side for approximately 3 minutes until 4 slices of smoked salmon
they are golden brown. Butter (for cooking)
Remove and drain, then top with crème fraiche,
smoked salmon and a squeeze of lemon juice.
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10 20 2
mins mins
Omelette Sandwich
with Herbs

3 bacon rashers, thinly sliced Fry the bacon in a non-stick frying pan until it is
1 tbsp extra virgin olive oil crisp. Remove the bacon from the pan and set
aside. Sauté the mushrooms and shallots and
100g (3½oz) button mushrooms, sliced remove from heat.
2 shallots, thinly sliced Beat the eggs lightly adding pepper and herbs.
Freshly ground black pepper Pour the mixture over the mushrooms in the
3 free-range eggs, lightly beaten pan. Return the pan to a medium heat and cook
until the eggs are set but soft in the centre,
1 tbsp freshly chopped herbs approximately 3-5 minutes.
1 thinly sliced roasted red pepper
Roughly chop the omelette. Cut the focaccia
1 large focaccia, halved in half to form a sandwich. Fill focaccias with
125g (4½oz) sliced Gruyere or omelette, cheese and bacon.
Emmental cheese Place the focaccia under a grill and cook on
either side until it is golden, crisp and heated
through for approximately 8 minutes.
Serve with a green salad.
202
prep cook
serves
10 35 2
mins mins
Sweet Potato
Wedges

Heat the oven to 200°C/gas mark 6 and place in a 1 tsp of ground coriander
baking tray with 2 tbsp of olive oil drizzled over it. 1 tsp of chilli flakes
Boil a pan of water and cook the potato wedges 5 tbsp of olive oil
for 3 minutes and then remove them and drain.
1kg (35½oz) sweet potatoes, washed
Mix together the remaining oil, coriander and and cut into wedges
chilli flakes. Sea salt
Put the potatoes on the pre-heated baking tray
with their skin down and drizzle the flavoured oil
over them.
Bake for 30 minutes, shaking them occasionally
to stop them from sticking.
Sprinkle with sea salt to serve.
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desserts
204
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prep cook
serves
20 40 6-8
mins mins
Creamy Lime and Apricot Tart

with a Crunchy Hazelnut Topping

4 ripe apricots, halved and de-stoned, Pre-heat the oven to 180°C/gas Mark 4.
or 8 tinned apricot halves Place the cooked pastry case in a suitable
20½cm (8in) cooked shortcrust oven dish and arrange the apricot halves over
pastry case the base of it.
75g (2½oz) blanched whole hazelnuts Chop the hazelnuts into small pieces by
using either a knife or a processor and place
50g (1½oz) Demerara sugar the nuts into a small bowl and mix with the
200g (7oz) mascarpone cheese Demerara sugar.
2 free-range eggs In a separate bowl beat the eggs and then

mix in the lime juice, lime zest, cream cheese,
4 tbsp plain flour mascarpone, flour and caster sugar, until the
600g (21oz) tub of cream cheese mixture appears smooth, thick and creamy.
(e.g. Philadelphia) Pour the mixture over the apricots, top with the
175g (6oz) caster sugar hazelnut and sugar mixture, and then bake in
the oven for approximately 35-40 minutes until
Zest of 3 limes, juice of 1 heated through and the topping is golden.
Remember to cover with foil 10 minutes into
the cooking time to prevent the sugar from
burning.
Serve warm with a dusting of icing sugar.
206
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makes
15 10 10
mins mins
Jam Doughnuts

250g (9oz) plain flour Pour the warm milk into a bowl then add flour and
2 tsp easy blend or fast action dried yeast. Mix together for 3-5 minutes until smooth.
yeast & 1 tsp caster sugar Leave to double in size in a warm place.
100ml (3fl oz) warm milk Add the rest of the ingredients to the risen dough.
Mix together using a wooden spoon for another
½ tsp salt 3-5 minutes until it is smooth.
50g (1½oz) caster sugar
Divide the mixture into 10 pieces and with floured
25g (½oz) butter hands and roll each piece into a ball.
1 free-range egg Place on a lightly floured tray and let them rest
10 tsp caster sugar for coating somewhere warm for a second time until they
Raspberry jam for filling have doubled in size again.
Deep fry the doughnuts for 5-6 minutes until they
are golden brown, turning frequently for even
browning.
Drain thoroughly on some kitchen paper.
With a sharp knife make a small slit at the side of
each doughnut and put 1 tsp jam in the centre.
You could also use a piping bag.
Roll each doughnut in caster sugar.
208
prep cook
serves
20 0 4
mins mins
Creamy Chocolate
Orange Dessert

Melt the chocolate either in a microwave or over a 175g (6oz) of good quality chocolate,
pan of boiling water until it is silky. Remove from 70% cocoa solids minimum
the heat and set aside to cool. 200ml (6½fl oz) crème fraiche
When it has cooled for 10 minutes add the crème 270g (9½oz) double cream
fraiche to the chocolate and stir it well. 1 tbsp of Cointreau liquor
In a separate bowl whip up the double cream 1 orange, finely zested

until it is stiff and stir in the sugar. 20g (¼oz) caster sugar
Fold the chocolate and crème fraiche into the Chocolate and orange peel to decorate
cream and fold in the orange zest and Cointraeu.
Spoon the dessert into small ramekins and chill

until you are ready to serve.
Top with grated chocolate and orange.
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makes
20 10 10
mins mins
Banoffee Pancakes
with Chocolate Sauce

Pancakes Sift the flour and the salt into a large mixing bowl,
110g (4oz) plain flour sifting high up so the flour gets well aired.
Pinch of salt Make a well in the centre of the flour and break
the eggs into it. Then use a hand whisk or an
2 large free-range eggs electric mixer to mix them with the flour until they
200ml (6½fl oz) of milk mixed with 75ml are smooth and combined.
(2½fl oz) of water
Continue whisking whilst slowly adding the milk
50g (1½oz) butter and water mixture a bit at a time. Stop mixing and
scrape down the sides if you need to so that the
Topping batter is smooth.
2 large bananas
Leave to stand for 30 minutes in a cool place.
1tbsp of butter
Heat the butter in a pan, until it is very hot, and
2 tbsp soft brown sugar then turn the heat down to medium.
4 tbsp chocolate spread
Ladle some batter in the middle and rotate and
2 tbsp double cream tip the pan until it flows towards the edges. If you
Good quality vanilla ice cream need a little more pour in some more batter until
there is a thin layer covering the pan.
Cook for about a minute.
Carefully insert a spatula and if the pancake is
golden, flip it over and cook the other side.
Once cooked, put each pancake on a plate,
layering with foil and putting in a low oven to
keep warm.
Depending on the size of your pan you should be
able to make approximately 8 to 10 pancakes.
210
For the topping, peel and slice the bananas
diagonally.
Put the butter and sugar in a frying pan and put the
chocolate spread and cream in a small saucepan.
Slowly heat the butter and the sugar, stirring until the
sugar has dissolved.
Stir in the banana slices and cook for a further 1
minute.
Heat the chocolate spread and cream and stir until
heated through.
Remove the pancakes from the oven, and place two
on each plate folded in half.
Top each one with the banoffee, then a scoop of ice
cream and then a drizzle of chocolate sauce.
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prep cook
makes
15 10 12
mins mins
Ricotta Griddle Cakes

with Yoghurt and Berries
212
For the griddle cakes, place the ricotta cheese, 325g (11½oz) ricotta cheese
semi-skimmed milk, runny honey and egg yolks 175ml (6fl oz) semi-skimmed milk
into a bowl.
1 tbsp runny honey
Using a hand whisk or an electric mixer, mix the
ingredients together. 4 free-range eggs, separated
225g (8oz) plain flour
Sift the flour and the baking powder into a
large bowl. 1 tsp baking powder
Add it to the ricotta mixture a tbsp at a time as 2 tbsp caster sugar

you whisk until you achieve a smooth batter. 2 tbsp vegetable oil
or melted butter
In another bowl whisk the egg whites to soft
peaks then add the caster sugar and whisk until Honeyed yoghurt and berries
stiff and glossy.
200g (7oz) Greek yoghurt
Add a spoonful of the egg whites to the ricotta
1 tsp ground cinnamon
mixture to slacken it and then fold in the
(optional)
remainder of the whisked egg whites using a
whisk or hand mixer. 3 tbsp runny honey
Oil or butter a non-stick frying pan and spoon 325g (11½oz) mixed berries
2 tbsp of the ricotta batter into the pan for each (raspberries, cut strawberries
griddle cake. Don’t overcrowd the pan. & blueberries)
Cook over a medium-to-low heat for about 2

minutes before flipping them over and repeating
until they are golden. Cook the griddle cakes in
batches and keep them warm.
Meanwhile, combine the yoghurt with the
cinnamon and 2 tbsp of honey.
Spoon the yoghurt over the cakes, top with the
berries and drizzle with the remaining honey.
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prep cook
serves
15 20 4-5
mins mins
Raspberry Pavlova Roulade

Roulade Pre-heat the oven to 180°C/gas mark 4.
9 free-range egg whites Line a Swiss roll tin or a similar sized baking tray
A pinch of salt with greaseproof paper.
375g (13oz) caster sugar Using a whisk or a hand mixer, whisk the egg
1 tsp cornflour whites with the salt until soft peaks begin to form.
Continue whisking while adding the sugar until
A pinch of cream of tartar stiff and shiny.
1 tsp white wine vinegar Sprinkle over the cornflour, cream of tartar,
2 drops vanilla extract vinegar and vanilla and gently fold them in.
Filling Spread the egg white mixture all over the

greaseproof paper lined tray. Gently flatten the
600ml (1 pint) double cream (you top and smooth the sides.
may not need all of it)
Place in the oven and immediately reduce the
1 jar of your favourite raspberry jam
heat to 150°C/gas mark 2. Cook for 20 minutes.
450g (16oz) fresh raspberries Turn off the oven, leave the oven door slightly ajar
and allow the roulade to cool.
Raspberry sauce
When cooled, invert the roulade on to a sheet of
450g (16oz) fresh raspberries greaseproof paper and set aside.
2 tbsp lemon juice
Meanwhile, make the filling. Use your whisk or a
3 tbsp icing sugar hand mixer to whisk the double cream until soft
peaks begin to form.
Cover and refrigerate until needed.
For the sauce, put the raspberries into a blender,
add the lemon juice and sugar and then pulse
until smooth.
214
Sieve the mixture and refrigerate it.
To construct the roulade, spread a layer of
raspberry jam over the cooled roulade, top with
the whipped cream and sprinkle with most of the
fresh raspberries. Carefully roll up into a roulade.
To serve, cut into slices, pour some sauce over
and around the roulade and scatter over the
remaining raspberries.
For a perfectly smooth mix
try the Breville Twin
Motor Stand & Hand
Mixer SHM2
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| Recipes
prep cook
serves
15 0 4
mins mins
Mango and
Yoghurt Fool

600g (21oz) Greek yogurt Combine the yogurt with the ginger and ground
1 tbsp grated fresh ginger cardamom and set aside.
1 tbsp ground cardamom Peel, remove the stone and finely dice 1 mango and
2 ripe mangoes also set aside.
150ml (5fl oz) double cream Cut the flesh off the other mango and purée using
2 tbsp caster sugar a food processor. If you don’t have a food processor,
½ tsp vanilla extract one ripe mango should crush easily with a fork.
For an extra smooth purée, pass through a fine
plastic sieve.
Mix the diced mango and purée with the yogurt.
Using a whisk, whip the cream with the sugar and

vanilla extract to soft peaks.
Fold the cream into the mango yogurt.
Spoon the mixture into glasses and refrigerate

until required.
Decorate with orange rind strips and mint leaves.
216
prep cook
serves
15 35 4
mins mins
Almond Filled
Baked Apples

Pre-heat the oven to 150°C/gas mark 2. 3 tbsp cream sherry
In a saucepan heat together the sherry and 2 tbsp golden raisins
raisins and leave aside to cool. 2 baking apples such as McIntosh or
Peel the apples and rub all over with lemon juice. Rome beauties
Then core them (but not all the way through, ½ a lemon, juiced
leave ½ inch from the bottom). 175ml (6fl oz) water
Strain the sherry into a shallow baking dish, and 5 tbsp caster sugar
then add the water and 1tbsp of the caster sugar.
50g (1½oz) almonds, ground
In a small bowl combine the raisins, almonds, ¼ tsp cinnamon
remaining sugar, lemon zest, cinnamon,
nutmeg and butter. ¼ tsp nutmeg
Fill the apples with the almond mixture and 3 tbsp butter, unsalted
arrange in the baking dish.
Bake for 25 minutes basting occasionally with
juices. Then cover with some foil, and bake for
a further 10 minutes or until the apples are tender.
Spoon the cooking juices over the apple
and serve at room temperature with some
crème fraiche.
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prep cook
serves
15 20 6
mins mins
Hot Chocolate Soufflés

with Raspberry Sauce
218
Pre-heat the oven to 220°C/gas mark 7 and heat Soufflé
a large baking sheet. 25g (1oz) butter at room temperature
Butter six individual ramekins or ovenproof 115g (4oz) golden caster sugar, plus a
teacups then sprinkle with caster sugar inside, little extra for dusting
shaking off any excess. Chill until required.
300g (10½oz) plain chocolate (at least
Melt the chocolate in a heatproof bowl over a pan 70% cocoa solids) broken into pieces
of simmering water. Beat in the four egg yolks, 4 free-range eggs, separated
one at a time, until the mix thickens.
4 free-range egg whites
Using a whisk or a hand mixer, whisk the egg
whites until stiff, then whisk in the caster sugar, Icing sugar for dusting
one tbsp at a time until stiff and glossy.
Raspberry Sauce
Fold a little of the egg white mix into the 200g (7oz) raspberries
chocolate mix to slacken it. Then fold the
chocolate mix into the remaining egg whites until 85g (3oz) icing sugar
evenly combined. 85ml (3fl oz) red wine
Divide the mix between the prepared ramekins, 1 tbsp fresh lemon juice
then run your finger between the inside edge of
each ramekin and the mixture to make a small
groove – this helps the soufflé to rise evenly.
Place the ramekins on the Pre-heated baking
sheet on the top shelf of the oven. Bake for 12-
13 minutes until well risen and just wobbly when
lightly moved.
Meanwhile, make the raspberry sauce.
Puree the raspberries using a wooden spoon or
a blender then pass the puree through a sieve
and into a pan.
Add the icing sugar, wine and lemon juice stirring
well to combine.
Bring to a simmer and cook for 4-5 minutes until
slightly reduced.
To Serve: Dust the soufflés with icing sugar and serve them with the
warm raspberry sauce.
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prep cook
serves
10 10 4-5
mins mins
Summer Fruit
Kebabs with
Mint Syrup

450g (16oz) strawberries, whole Lightly butter your skewer before inserting into
2 ripe peaches, thickly sliced alternate fruits – leaving enough room at the ends
to pick up.
2 bananas, thickly sliced
Dust with icing sugar and place immediately on
2 kiwi, peeled and sliced to a hot grill, pan or barbecue. Do not overcook.
1 tsp icing sugar
To make the syrup, place the water, honey, sugar
For the syrup and lemon into a saucepan pan, and heat gently
until the sugar has dissolved – reduce the liquid
130ml (4½fl oz) of water slightly and add the mint.
1 tbsp clear honey Remove from heat and cool.
4 tbsp castor sugar
Drizzle over the kebabs and serve.
2 tbsp of fresh mint, chopped
½ lemon juiced
4-5 skewers, if they are wooden soak
them so they do not burn
220
prep cook
serves
10 10 2
mins mins
Sticky Walnut
Bananas

Pre-heat the grill to a high setting and line a 4x bananas (peeled and sliced
heat proof dish or tray with foil. lengthways)
Combine the chopped walnuts with the 30g (1oz) butter

caster sugar. 50g (1½oz) chopped walnuts
Place the bananas lengthways onto the foil with
For the toffee sauce
the butter and sprinkle them with the chopped
walnuts and sugar. 2 tsp caster sugar
Grill the bananas for 2-3 minutes until they 2 large tbsp golden syrup
are warmed and the walnuts are slightly 1 tbsp golden caster sugar
caramelised.
2 tbsp double cream
Melt the butter in pan on a low heat and then 30g (1oz) of butter
stir in the golden syrup, caster sugar and the
double cream.
Continue stirring until the sugar is dissolved

and the ingredients are combined.
Serve the bananas covered in the toffee sauce.
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prep cook
serves
10 150 8-10
mins mins
Seville Orange
and Almond Cake
222
Pre-heat the oven to 190°C/gas mark 5. 4 large Seville oranges, peeled
Grease and line the base of a 20cm (8 inch) 200g (7oz) caster sugar
springform cake tin with greaseproof paper. 250g (9oz) ground almonds
Place the oranges in a pan and cover them with cold 1 tsp baking powder
water. Bring to the boil then turn down the heat. Cover 5 free-range eggs
and simmer for 1½ hours.
Butter for greasing
Check the water level regularly to make sure that they
don’t boil dry.
Remove the oranges from the heat and allow them to
cool. All this can be done in advance and stored in
the refrigerator until you are ready to construct
the cake.
Remove the oranges from the water, cut two of them
into chunks and remove any pips.
Thinly slice the remaining oranges and arrange half of
them on the bottom of the cake tin.
Keep the remaining orange slices for the top.
Place the chunks of orange into a bowl and pulse
using either a wooden spoon or food processor. Add
the rest of the ingredients and mix well.
Spoon the mixture into the cake tin.
Top with the remaining sliced oranges and bake in
the pre-heated oven for 45 minutes. Keep a careful
eye on this—you may need to reduce the temperature
depending on your oven.
The cake will be soft and moist, so the usual dry knife
test won’t work here.
Let the cake cool slightly before removing it from the
cake tin. Leave the cake on a wire rack to cool.
For a perfect mix try the

Antony Worrall Thompson Intelligent
Why not try: Use mashed bananas Food Processor VFP013
instead of oranges, but don’t cook them. Find out more >
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Baking
224
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226
prep cook
serves
10 30 4
mins mins
Mocha Cupcakes

200g (7oz) caster sugar Pre-heat the oven to 180°C/gas mark 4.
200g (7oz) unsalted butter, softened Using a whisk beat together the sugar and butter
2 tsp espresso-strength coffee granules until pale for about 5 minutes.
1 tbsp boiling water Dissolve the coffee in the boiling water, and then
4 free-range eggs beat it into the butter mix. Beat in the eggs one at
a time, then fold in the flour and mix briefly until
200g (7oz) self-raising flour combined.
Icing Line a muffin tray with paper cake cases, then

divide the mixture equally between the cases,
1 tbsp cocoa powder
which should be about three-quarter full.
1 tbsp boiling water
Bake in the oven for 20–25 minutes, until risen
250g (9oz) tub mascarpone and the sponge springs back when pushed.
2 tbsp icing sugar Allow to cool.
Grated chocolate, to decorate For the icing, dissolve the cocoa powder in the
boiling water, then add to the mascarpone along
with the icing sugar and beat until combined.
Spoon or pipe the icing onto the top of the
cupcakes and sprinkle with grated chocolate.
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prep cook
serves
15 60 6
mins mins
Strawberry
Shortbread Cake

400g (14oz) ripe strawberries, Pre-heat the oven to 180°C/gas mark 4 and butter and
washed, hulled and halved line a loose bottomed 23cm/9 inch cake tin.
1 tsp sugar Place the strawberries in a bowl and sprinkle them
200g (7oz) golden caster sugar with a little sugar and stir. Leave to rest at room
temperature whilst you make the cake mixture.
200g (7oz) ground almonds
200g (7oz) softened butter Place all the other ingredients, excluding the icing
sugar in a food processor and mix until evenly
200g (7oz) self raising flour combined.
2 free-range eggs Spoon half the mixture into the cake tin and then top
Icing sugar with the strawberries, followed by the rest of the cake
Thick custard or whipped mixture. Try to cover the strawberries as much as
double cream to serve possible but don’t worry if some are exposed.
Place in the oven and bake for approximately 1 hour
until it is risen and golden brown on top. If you feel
the top is going too dark, cover it with tin foil and
continue baking
Dust with the icing sugar and serve in slices with
custard or double cream.
228
prep cook
makes
10 20 15
mins mins
Vanilla Cupcakes
with Cream Cheese
Frosting

Put the caster sugar, chopped up butter and 225g (8oz) good quality butter
vanilla into a food processor. 225g (8oz) caster sugar
Mix together for about 1 minute until all the 4 medium free-range eggs
ingredients are combined. A hand held whisk can
also be used to do this. 225g (8oz) self raising flour
½ tbsp of natural vanilla extract
Then add the eggs one at a time and slowly mix
until soft and creamy. Frosting
Add the mixture to about 15 cupcake cases. 200g (7oz) full-fat cream cheese at
Cook the cupcakes for approximately 10-12 room temperature
minutes or until they feel spongy and firm. 100g (3½oz) soft unsalted butter
As they are cooling make the icing. 600g (21oz) sieved icing sugar
It is important to sieve the icing sugar first in

order to produce a smooth frosting.
Add all the ingredients into a food processor
or stand mixer and mix for about 1 minute until
creamy and smooth.
Tip: In order to produce a thicker mixture for
producing swirls and shapes, slowly add a little
more icing sugar and mix until it’s at the desired
consistency. Alternatively you can add less to
make it runnier.
To create perfectly formed

cupcakes try the Breville
Cupcake Baker VTP100.
Find out more >
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| Recipes
prep cook
makes
10 20 6
mins mins
Chocolate Orange
and Sour Cream
Muffins

250g (9oz) plain flour Pre-heat the oven to 200°C/gas mark 6.
30g (1oz) cocoa powder Mix together the flour, cocoa, baking powder and
2 tsp baking powder bicarbonate of soda.
½ tsp bicarbonate of soda Cream together the eggs, butter, cream, milk and
150g (5½oz) milk chocolate chunks sugar and fold in the flour mixture.
1 orange, zested Stir in the chocolate chunks and orange zest.

2 medium free-range eggs, beaten Spoon the mixture into muffin cases and bake for
285ml (10fl oz) soured cream approximately 20 minutes.
85g (3oz) golden castor sugar

90g (3.2oz) butter melted
1 tbsp of milk
230
prep cook
serves
10 20 4-5
mins mins
Chocolate Chip
Cookie Sandwiches

Pre-heat the oven to 170°C/gas mark 3 and 125g (4½oz) butter, softened
grease some baking trays.
150g (5½oz) white sugar
Cream the butter and the sugars together using a
145g (5oz) brown sugar
mixer or whisk.
2 free-range eggs, beaten
Mix in the eggs and vanilla and mix until the
mixture is light and fluffy. 1 tsp vanilla essence
Fold in the dry ingredients and mix until well 280g (10oz) plain flour, sifted
combined. 1 tsp salt
Using a spoon fold in the chocolate bits and nuts. 1 tsp bicarbonate of soda
Place tspfuls of mixture on trays and bake for 300g (10.5oz) chocolate chips
12-15 minutes or until golden.
125g (4½oz) chopped nuts
Allow to cool on wire racks. When cooled, the
cookies can be sandwiched together with nutella 1 jar chocolate spread
and sprinkled with icing sugar. Icing sugar
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| Recipes
prep cook
makes
10 45 4-5
mins mins
Sticky Lemon
Drizzle Cake
232
This cake is seriously moist and sticky.

Pre-heat the oven at 180°C/gas mark 4. Line a 450g 2 large free-range eggs
cake tin with baking parchment. 115g (4oz) castor sugar
Lightly beat the eggs with the sugar. Then mix in 100ml (3fl oz) double cream
the cream and the lemon zest and juice.
115g (4oz) self raising flour
Fold in the sifted flour and baking powder, and then 1 tsp baking powder
stir in the melted butter.
50g (1½oz) butter, melted
Spoon the mixture into a tin and then bake in the
oven for 30-35 minutes until the sponge is springy 1 lemon, zested and juiced
to touch. 3 tbsp lemon curd
Gently heat the syrup ingredients together in a lemon syrup
saucepan, make several holes in the sponge with
a skewer and then pour the syrup over the cake 2 lemons, juiced
whilst it is still in the tin. Leave the cake to cool. 50g (1½oz) icing sugar, sifted
When the cake has cooled remove it from the tin
Icing
and carefully slice it in half lengthways, then fill
the middle with the lemon curd, sandwiching the 100g (3½oz) of icing sugar
halves back together. 2 tbsp lemon juice
Mix the icing ingredients together and drizzle it over
the top of the cake when it has fully cooled.
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| Recipes
prep cook
makes
20 0 12
mins mins
Cookie, Chocolate
and Marshmallow
Chunks

350g (12½oz) chocolate Line a 20 cm shallow baking tin.
(70% cocoa solids)
Melt the chocolate with the butter, water and
250g (9oz) butter sugar in a bowl over hot water until it is silky.
1 tbsp milk Set aside away from the heat to allow it to
cool slightly.
2 tbsp caster sugar
1 tsp vanilla extract Beat together the egg yolks and the vanilla and
add slowly to the chocolate mixing so that it stays
3 egg yolks, beaten smooth and the eggs do not cook.
60g (2oz) digestive biscuits Crush the digestive biscuits and stir them into the
70g (2½oz) chocolate chip cookies chocolate mixture, and then break the cookies
175g (6oz) pink and white into small bits and them also.
marshmallows Pour the mixture into the tin and leave it to set in
the fridge for a minimum of 5 hours until it is hard.
Cut into chunks to serve.
234
prep cook
serves
10 75 4
mins mins
Chocolate
Caramel Cake

Pre-heat the oven to 180˚C/gas mark 4. Line 3 tbsp of cocoa powder
20cm cake tin. 180g (6½oz) golden caster sugar
Beat together the butter and the sugar until 180g (6½oz) butter, softened
its smooth, and then sift in the flour and mix
together. 2 tbsp Dulce de Leche
220g (7½oz) of self raising flour
Stir in the remaining ingredients and pour in the
lined cake tin. Bake for 55-60 minutes until it is 3 tbsp of milk
springy to touch.
Icing
Remove from the oven and allow it to cool.
1 tbsp golden syrup
Melt the chocolate bars with the syrup and the 100g (3½oz) caramel chocolate
butter until it is smooth and then mix in the
icing sugar. 50g (1½oz) of butter
100g (3½oz) icing sugar, sifted
Spread the icing over the cooled cake and
decorate with the chocolate shavings. Chocolate shavings to decorate
For a perfectly smooth mix

try the Breville Twin Motor
Stand & Hand Mixer SHM2
Find out more >
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DRINKS
236
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| Recipes
prep
serves
10 2-3
mins
Citrus Slush

300ml (10fl oz) fresh orange juice Crush ice either in a blender or by using a rolling
30ml (2 tbsp) lemon and lime cordial pin and cloth, then add to a bowl or jug.
15ml (1 tbsp) caster sugar Add the rest of the ingredients and mix together
using either a cocktail shaker or the blender.
15 large ice cubes*, slightly defrosted
Lime slices Spoon into glasses and garnish with lime slices.
*You can find bags of ice cubes in all major supermarkets Serve immediately with a straw and sit back, relax
and enjoy this refreshing summer cooler.
Alternative flavours..
Use different flavoured cordial for varying taste

sensations. For an adult treat, why not add your
favourite ‘tipple’.
238
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prep
serves
10 2-4
mins
Fruity Iced
Rum Punch
Serve as a refreshing start to a summer alfresco dinner party. Impress the guests by
pouring this fruity adult treat into chilled cocktail glasses, which have had their rims
dipped in lime juice and then in caster sugar.

200ml (7fl oz) white rum Crush ice either in a blender or by using a rolling
pin and cloth, then add to a bowl or jug.
The juice of 1 lime
30ml (2tbsp) caster sugar Add the rest of the ingredients and mix together
using either a cocktail shaker or a blender.
450g (16oz) fresh strawberries, hulled
Divide the iced punch between glasses and
15 large ice cubes*, slightly defrosted garnish with a mint leaf and a strawberry half.
Garnish Serve immediately with a straw.

1-2 strawberries, sliced in half
Alternative flavours
2-4 mint leaves
Try substituting strawberries for other fruits such
*You can find bags of ice cubes in all major supermarkets
as fresh raspberries, tinned peaches or fresh
mango.
If you’ve a sweet tooth then just add a little more

caster sugar.
240
prep
serves
10 2
mins
Honey Nut
Sensation
An ice-cream shake for kids and grown-ups too!

Mix together all of the ingredients using a 300ml (10fl oz) cold milk
blender or by putting them in a wide rimmed 4 scoops vanilla ice-cream
jug and mixing with whisk.
15ml (1tbsp) runny honey
Pour into 2 tall glasses and serve with a
50g (1½oz) walnut pieces
sprinkling of cinnamon.
Pinch cinnamon
Serve immediately.
Garnish
Cinnamon
Serving Suggestion: Try using For a perfect blend try

different ice cream flavours, such the Breville Glass Jug
as chocolate or toffee, to create Blender VBL033
your own delicious nutty drink. Find out more >
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prep
serves
10 4
mins
Refreshing Mango
and Stem Ginger
Lassi
Traditionally, Lassi is used to help calm a ‘fiery’ mouth after a spicy curry. Try this
version as an accompaniment to your favourite Indian dish or simply drink on its
own for a healthy snack.

2 large ripe mangos, stones removed Mix all the ingredients together using a blender
and peeled until thick and creamy. Alternatively finely chop
2 pieces stem ginger in syrup, chopped the mango and the ginger and mix it with the
yoghurt and milk using a whisk.
150g (5½oz) tub natural yogurt
Pour into 4 tall glasses and serve immediately.
500ml (17fl oz) milk
Enjoy!
242
prep
serves
10 2
mins
Revitalising Iced
Mocha Shake
When you’re hot and bothered try this simple shake with a coffee kick to cool you
down and get you going.

Mix all the ingredients together using a blender or 300ml (10fl oz) cold milk
whisk 150ml (5fl oz) strong black coffee,
Pour into 2 tall glasses (latte glasses work well) chilled (e.g. espresso)
and serve with chocolate Flake on the side. 4 scoops chocolate ice-cream
Enjoy the cool tasting coffee hit! 2 chocolate flakes
Serving Suggestion: For a devilish

“pick me up” treat top with aerosol
cream and a sprinkling of cocoa powder!
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prep
serves
10 2
mins
Pina Colada

90ml (3fl oz) Bacardi Rum Mix all the ingredients together (except the ice
cubes) using either a blender or cocktail shaker.
120ml (4fl oz) pineapple juice
Share the ice cubes between 2 glasses.
60ml (2fl oz) coconut cream
Divide the cocktail mix into the glasses and serve
30ml (1fl oz) Malibu
with a straw.
14 small ice cubes
244
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prep
serves
10 2
mins
Fruity Fantasy

180ml (6fl oz) fresh orange juice Mix together all the ingredients using a blender or
90ml (3fl oz) pineapple juice hand blender.
100g (3½oz) strawberries, hulled Divide the cocktail into 2 glasses and serve
1 slice honeydew melon immediately.
1 slice water melon, deseeded
8 small ice cubes
246
prep
serves
10 2
mins
Peachy Mango
Smoothie

Cut the mango in half and carefully remove 3 ripe peaches
the stones. Remove the mango flesh and chop 2 ripe mangos
into chunks.
½ lemon, juiced
Do the same to the peaches.
150ml (5fl oz) white grape juice
Add the mango, peach, white grape juice and A hand full of ice cubes
lemon juice to a blender and then mix until
smooth.
Pour the smoothie over ice and enjoy.
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248
prep
serves
10 1
mins
Blackberry, Pear
and Grapefruit Juice

Extract the juice from all of the ingredients by 250g (9oz) blackberries
using a juicer 3 ripe pears, peeled and stones
Combine all of the juices together and serve removed
immediately in a glass with the ice. 2 grapefruits, peeled
Garnish with fresh blackberries 2 ice cubes
For perfect juice try the

Professional Juicer JE15
Find out more >
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| Recipes
prep
serves
10 1
mins
Apple, Peach and

Grapefruit Juice

1 small green apple Extract the juice from all of the ingredients using
2 large peaches, halved and stones a juicer.
removed Combine all of the juices together. Add sugar
2 grapefruits, peeled to taste.
2 ice cubes Serve immediately in a glass with the ice.

Caster sugar (optional)
250
prep
serves
10 1
mins
Pineapple, Peach
and Pear Juice

Extract the juice from all of the ingredients by ½ small pineapple, peeled, cored and
using a juicer. cubed
Combine all of the juices together. Add sugar 2 peaches, halved and stones removed
to taste. 2 ripe pears
Serve immediately in a glass with the ice. 2 ice cubes
Caster sugar (optional)
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prep
serves
10 2
mins
Oreo Cookie Milkshake

10 Oreo Cookies Break up the Oreo Cookies into a blender and
5 scoops of good quality chop for a minute until crumbled.
vanilla ice cream In the blender add the ice cream, milk and
200ml (7fl oz) milk chocolate syrup to the chopped cookies.
A good squeeze of Mix until all the ingredients are combined.

chocolate syrup
If you don’t have a blender place the cookies in
a plastic bag and crush them with a rolling pin.
Then mix them thoroughly with the ice cream,
milk and syrup.
Serve immediately.
For the perfect blend try

Find out more >
252
www.breville.co.uk
The Breville Team would like to extend their thanks
to all those who contributed knowledge, videos and
photography, and to everyone who worked with us to
make the Creative Kitchen by Breville a possibility...
...George Bergier, John Cadieux, Dean Edwards, Samantha Head,

David Lesniak, David Muniz, Hannah Peakman, Antony Worrall
Thompson, everyone at Brazen PR and everyone at The Raft.
This is the 1st edition of many, and in advance we

would also like to thank anyone who contributes
to this project in the future.
1
thank
you! www.breville.co.uk

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1

about this book

Our mission is to provide you with a wealth of interesting,

The Breville team

Antony worrall thompson 08

Soups & Starters 68

the THANK YOUS 254

Antony worrall thompson 08

antony worrall thompson’s

More recipes and videos coming up >

Spring is a wonderful time for food. The

One of the best things about spring is the delicious

Chocolate Fruit & Nu

Everyone’s favourite season, Summer is

Summer’s over, the leaves are turning

Start off your Autumn weekends with the perfect

Click on a polaroid to Crispy-Skinned Sea

When it comes to winter, there’s nothing Beetroot, apple &

Pork, Sage &

Like The Stones and The Beatles, Oasis

bergamot-scented Earl Grey, Darjeeling or

Bitter stinking nauseous puddle “I am a hardened and

Complex culture of coffee I concur with American humorist Dave

Earl Grey Tea

A TOAST TO THE TOASTIE

The national survey of 2,800 people by

The nation’s favourite accompaniment

26 * Breville polled 2,800 Brits via an online

Original toastie recipes coming up >

Roasted Red Pepper Ricotta, Nectarine

2 slices of granary bread 2 slices of fruit bread

Steak, Mushroom and Chicken Caesar

2 slices of thick bread 2 slices of white bread

While the entire beast is used, the main dry-cooked,

how do you like yours?

Temp Cooked Description

Blood-red meat, soft, very

Red centre, grey surface,

Pink throughout, grey-

Pink centre, becomes

Medium Thin line of pink, firm

Index finger Middle finger Ring finger Pinky finger

HOW IT’S DONE..

1. To remove the skin, use a flat-bladed

HOW IT’S DONE..

1. To spatchcock a chicken simply place

For a simple recipe, mix the juice and

HOW IT’S DONE...

1. To start you simply pull the heads off,

2. Hold the prawn firmly,unpeel and

perfect sunday roast

What you need Serves 6 How it’s done...

Relax! Don’t get nervous. Perfection is over-rated. Even

Read through the recipe entirely before

Don’t worry if you take small liberties

Creaming butter and sugar is different for

Make sure you have someone helping in the

You don’t need all the fancy gadgets

Last but not least, always bake

blackcurrants, peppery undertones

and Clare Valley in Australia produce

Riesling It’s not only the famous Burgundy

An Italian grape variety which, in my Muscat from Alsace and a few

1. To spatchcock a chicken simply place