You are on page 1of 3

-Tartiflette - with brie and bacon Serves 6 -2tsp vegetable oil 300g smoked thick-cut rindless back

bacon rashers, chopped 1 large onion, thinly slived 1/2x 15g pack fresh thyme 284ml pot whipping cream 300ml semi-skimmed milk 1 clove garlic, crushed 1kg waxy potatoes (e.g. Charlotte), peeled and thinly sliced 250g mature ripe brie, cut into thin slices Preheat oven to 180C/gas mark 4 and lightly grease a 1.5l ovenproof dish. Heat oil in a frying pan and fry bacon and onion over medium heat for 4-5mins until b eginning to brown Chop thyme leaves, reserving few for garnish. Place thyme, cream, milk and garl ic in large pan. Bring to a simmer, add potatoes, then cover and cook for 5mins . Stir in the bacon and onions and season with black pepper. Place half potato mixture in base of prepared dish, then top with half sliced cheese. Repeat, fi nishing with layer of cheese. Bake in oven for 40-45mins until potatoes are tender when pierced with a knifer and the top is golden. Garnish with remaining thyme and serve with lamb's lettu ce salad and french bread. --

-Heston's Tagliata - with rocket and parmesan Serves 4 -2x 300g sirloin steaks 120ml extra virgin olive oil 3 garlic cloves 4-6 sprigs rosemary 2 strips of (unwaxed) lemon peel (made with potato peeler) juice of 1 lemon 60g rocket 40g Ferrari parmigiano reggiano fresh flakes Heat a heavy-bottomed frying pan over a high heat, then add 2mm of olive oil and heat until smoking hot <vital> Season steaks with a little salt and plece in pan for 15-20 seconds before turni ng over for a further 15-20 seconds. Repeat this, turning the steaks for 2 1/2m ins per side. Remove from pan and allow to rest on a cake rack over a plate to catch juices. Remove pan from heat and discard most of the oil (do not clean pan!). Allow an to cool for 2mins and add the extra virgin olive oil. Crush the garlic with the side of a knife/palm of your hand and add to oil, along with the reosemary spri gs. Rub lemon zest strips between thumb & finger to release oils and add them t o pan. Allow to infuse for 5 mins before adding lemon juice. Strain dressing a nd add any juices from the steak.

Season with salt and pepper and place on serving dish. Remove leaves from lemon thyme sprgs and sprin kle over each cod loin and lightly season. Pl ace i a non-stick roasting tin and drizzle with the lemon infused olive oil. then season. -- -Roasted-tomato tart . Spoon over half the dressing. When veg etables are beginning to soften stir in cherry tomatoes and tomato puree. grilled mixed vegetables 395g can cherry tomatoes 1-2tbsp tomato puree Preheat oven to 200C/gas mark 6. Simme r gently for 5mins. Serve the cod on top of the ratatouille. Season with rocket with salt and mix with the remaining dressing. sliced 3 English tomatoes.5cm strips). roughly chopped 1/2x 55g bag rocket Preheat oven to 200C/gas mark6. Ba ke for 15mins or until fish is opaque and flakes easily. crushed 750g frozen. -- -Cod wrapped in pancetta . defrosted 2tbsp tomato pesto 2x 100g sheep's milk cheese. thinly sliced 1tsp fresh thyme leaves.Slice the steak thinly (0. Add frozen vegetables and cook gently for 5-10mins.with a quick ratatouille Serves 4 -1/3x 15g pack fresh lemon thyme (reserve a few sprigs for garnish) 4 skinless cod loins (~600g) 70g pack pancetta slices 1tbsp lemon infused olive oil Ratatouille: 1tbsp olice oil 1 cove garlic. Roll out the pastry to a 22cmx30cm oblong and p lace on a large greased baking sheet. Wrap slices of pancetta around each co loin so that the ends are underneath.with pesto and frehs thyme Serves 4 -1/2x 500g pack Jus-Rol All Butter Puff Pastry. . Place rocket on beef and finish with parmesan flakes and a sprinkling of sea salt crystals. Heat olive oil and gently fry crushed garlic fo r 1min to soften. garnished with reserved lemon thyme and with lightly boiled salad or Charlotte potatoes. Meanwhile make the ratatouille. Lightly score a line about 2cm in from th e edge of the pastry: this will form a 'lip' around the tart as the pastry is co oking.

golden and cook ed underneath. Pile the rocket onto the tart. in small cubes 25g Ferrari pecorino toscano or parmigiano reggiano. Halve the fennel trhough the root and thinly s lice lengthways using a box grater. plus extra to spink le Have the three cheeses measured out on a plate to start. -- -Delia's Pasta with three cheeses . saving them for later. dressed wi th a little balsamic vinegar and topped with parmigiano reggiano shavings. Slic e the chicory in half and remove the tough inner core. green beans and baby spinach leaves. Place the cheese s lices on top and add tomato slices in an even layer. before arranging on two side plates.served with shaved fennel salad Serves 2 -150g filotea pappardelle 75g ricotta 110g galbani dolcelatte piccante. grated. Drain in colander and immediately return to pan to en sure some moisture still in the pasta. -Shaved Fennel Salad Serves2 -1 large bulb fennel (~225g) 1 head red chicory juice 1/2 small lemon 1 dessert spoon extra virgin olive oil Trim away a little from the base of the fennel and cut off any green fronds from the top. Season with black pepper and serve quick ly into hot bowls with extra pecorino sprinkled over. Quickly the cheeses and stir over a low heat until the cheese begins to melt int o a creamy sauce that coats the pasta.Spread the pesto evenly over the inner square of the pastry. Serve immediately with a salad o f lightly cooked asparagus tips. Scatter thyme and season with black pepper. olive oil and seas onings. Chop green fennel fronds to sprink le over top. vegetable peeler of very sharp knnife. N ow toss both the fennel and the chicory with the lemon juice. before slicing thinly. Place in oven and cook for 25-30mins until pastry is well risen. . Cook pasta for 3-4mins in boiling salted water.