Great British Chefs - Kitchen Twists 1913933105, 9781913933104

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CLASSIC RECIPES WITH A CHEF’S TWIST

TWISTS

First published in Great Britain in 2022 by Food Publishing (Books) Limited Great British Chefs

Contents

greatbritishchefs.com

All text and recipes copyright @ Food Publishing (Books) Limited 2022 Photography copyright @ Food Publishing (Books) Limited 2022

Introduction 03

Design and layout @ Food Publishing (Books) Limited 2022

Dish Index 04

All rights reserved. No part of this work may be reproduced or utilised

Cook’s Notes 08

in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without the prior written permission of the publisher. The right of Food Publishing (Books) Limited to be identified as the author of this work has been asserted in accordance with the Copyright,

Small Plates 11

Designs and Patents Act 1988.

Weeknight Favourites 23

ISBN 978-1-913933-10-4

Comfort Food 44

Recipe Developer & Food Stylist: Pollyanna Coupland

Date Night 68

Photographer: Sim Canetty-Clarke Editor: Helen Graves Assistant Home Economists: Yvonne Poon, Hana Gilbert

Summer Feasts 96

Design & Cover: Hana Gilbert

Sunday Lunches 112

Printed and bound by TEAM in Leeds, UK

Treats 149

Thank you to all of our fantastic partners:

Desserts 161

Le Creuset / lecreuset.co.uk Sofia Ceramics / sofiaceramics.com Wright Bros / thewrightbrothers.co.uk

Index 182

Swaledale / swaledale.co.uk

1

INTRODUCTION

Welcome Dishes become classics because they're widely enjoyed and admired. Perhaps they can be relied upon to satisfy a craving for something comforting or sweet. Maybe they are there whenever you need to impress without stress, or get dinner on the table in a hurry. Sometimes, a classic dish just feels particularly ‘of the season’, incorporating the ingredients everyone is craving, while also looking the part; it’s hard to beat a tomato salad in the height of summer, or a steaming plateful of suet-coddled pie when the ground has frozen over. At Great British Chefs, we respect and love the classics, and we will continue serving up carbonara, shepherd’s pie and trifle until the cows come home.

Sometimes, twists stick. Often, recipes evolve again. In Kitchen Twists, recipe developer Pollyanna Coupland uses well-known dishes as a starting point, then approaches them from a fresh perspective. There's a coq au vin on page 133, for example, that's encased within a soft suet crust; the prawn cocktail on page 107 shines as a salad, bringing the '70’s classic bang up to date; and the millionaire’s chocolate squares on page 150 have an oozing minty twist between their irresistible chocolate layers. You'll find spins on weeknight favourites that will take the drudgery out of everyday dining, plus special plates for date nights, inventive Sunday lunches and simple summer platters to linger over as the sun goes down. Of course, there are plenty of sweet treats too, including bakes that will add some excitement to your morning coffee break and showstopper desserts that will wow your guests with something they've - probably never seen before.

However, part of the enjoyment of cooking is experimentation, which pretty much sums up our manifesto here in The Kitchen – we spend hours tweaking, tinkering and playing around with ingredients until we find something that excites us. Perhaps it’s switching up the herbs or spices in a favourite recipe, or using a different vegetable or cut of meat. Often, a simple swap can spin a recipe off in a completely different direction, adding new life to something we thought we’d explored.

We hope you enjoy cooking from this book as much as we've enjoyed making it, and that it inspires you to relax and break the rules in the kitchen. There are many useful guidelines in cooking, and some of them should always be followed, but there are also many opportunities for taking things in your own personal direction. We want everyone to feel emboldened to play around with the tried

Imagine if no one had ever thought to try bacon and maple syrup on pancakes, or made a veggie version of buffalo wings using cauliflower? Often, it’s the willingness to try variations that leads to new classics. The beauty of cookery is that dishes evolve. Ingredients move around the world; recipes are adapted to include whatever the cook has to hand; techniques become popular; ingredients trend on social media; chefs want to make their own mark on a dish.

and tested formulas every so often. Who knows, you may just come up with your own kitchen twist.

3

DISH INDEX

Small Plates

Weeknight Favourites

12

Melon and dill gazpacho with frozen feta

15

Crab monsieur

16

Pea panna cotta with peach and pea tartare

28

Scallops with ajo blanco purée, roast grapes and smoked paprika crumb

31

Black pudding quail scotch eggs with burnt apple ketchup

32

19

20

DISH INDEX

24

Tomato tonnato

47

Cheese and potato risotto

27

Sweetcorn smash burgers with candied jalapeños

49

Portobello mushroom tikka masala

34

36

39

4

Comfort Food

Spinach and artichoke mac and cheese

51

55

Marmite-battered fried fish sandwiches with lemony fried potatoes

56

Coronation fish pie

59

Beetroot and orange fish stew

61

Monkfish bourguignon

63

Chorizo, potato and olive bake with crème fraîche

64

Merguez toad in the hole with harissa-spiced butternut squash

Sausage and mascarpone orzo Chicken with grapes, mushrooms, tarragon and vermouth

41

'Nduja risotto with fennel jam

43

Lamb meatballs with aubergine ragu

67

71

Gnudi with pea sauce and semi-dried tomatoes

73

Chickpea and rosemary pasta with king oyster mushrooms

77

Scallop carbonara

79

Coriander-crusted tuna steaks with charred pickled courgettes, feta and mint

81

Hake Diane

85

Spatchcock poussins with peas, beans, artichokes and sauce vierge

87

Fillet steak with creamy white beans and Cambridge sauce

89

Pork chops with polenta chips and candied tomatoes

93

Duck breast with celeriac lentils and caramelised figs

95

Lamb cutlets with patatas aliñadas and courgette baba ganoush

Asparagus, pea and broad bean lasagne

Lightly smoked salmon and asparagus chowder with new potatoes

Mussels alla puttanesca

Date Night

Gochujang and aubergine Parmigiana with black sesame

Duck cottage pie

5

DISH INDEX

Summer Feasts

DISH INDEX

Sunday Lunches

Treats

Desserts

Burrata with smoky chilli caponata and chilli lime salt

124

Harissa cabbage tart tatin

150

Mint choc millionaire's squares

162

Passion fruit and yoghurt Mississippi mud pie

101

Spinach and ricotta stuffed courgettes with mange tout and miso sweetcorn purée

127

Roasted pumpkin with sherry, prunes, capers and garlic

153

Rhubarb and juniper turnovers

165

Ricotta doughnuts with thyme sugar and lemon curd

Tomato, feta and pistachio tart with green salad

Date syrup and coffee choc-chip cookies

166

Miso banoffee pavlova

128

Sobrasada salmon en croûte with fennel and orange gratin

154

102

Squid with marinated peppers and coriander Trapanese pesto

Beetroot and blackberry brownies

169

Chocolate orange cornflake tart

131

Roast pork belly with brown crab dauphinoise and baked apples

156

105

159

Chocolate and orange babka 170

Chipotle chilli chocolate fondant with pineapple and mint carpaccio

98

107

Ultimate prawn cocktail salad

133

Coq au vin suet pudding

110

Fennel and lemon grilled bream with gribiche potato salad

135

Roast chicken with hasselback poutine

172

Strawberry and sumac galette with pink peppercorn pastry

112

Pressed harissa chicken thighs with courgette, persimmon and chermoula salad

138

Pot roast chicken with leek and mushroom sauce and Marmite wedges

174

Salted peanut butter sticky toffee pudding

Pork shoulder steaks with green romesco and charred peaches

141

Rhubarb and elderflower glazed ham, egg and matchstick chips

177

115

Black Forest gateaux baked cheesecake

Aleppo pepper-crusted bavette steak with salted watermelon, charred sugar snap peas and halloumi salad

143

Anchovy marinated leg of lamb rosemary gnocchi alla romana and Italian buttered Tenderstem broccoli

178

116

Pear, hazelnut and brown butter crumble

181

Pink grapefruit and basil meringue pie

119

Black olive marinated lamb shoulder with chickpeas, celery, olives and feta

145

6

Beef sirloin with celeriac and pickled walnut dauphinoise and horseradish béarnaise

7

Cook’s Notes As always, the better quality your ingredients, the better your dishes will taste. We always recommend using free-range produce wherever possible, as well as seeking out top-quality meat, fish and vegetables from butchers, fishmongers, greengrocers, farm shops and markets. Using good produce is a guaranteed way to massively increase the quality of your cooking – we used seafood from Wright Bros and meat from Swaledale for this book, both suppliers that we can thoroughly recommend.

Butter should always be unsalted (unless stated otherwise). Instructions for seasoning can be found in all the recipes, but always taste as you cook and tweak the amounts depending on personal preference. If the amount of salt or pepper is measured then it is included in the ingredients, but if it is just used to season a dish to taste then it won’t be. We’ve never encountered a home cook who doesn’t have salt and pepper in their kitchen, so we’re assuming you’ll always have them to hand!

If you are using a fan-assisted oven, reduce the temperature to 20°C lower than the recipe states. However, keep in mind that all ovens vary slightly.

Always read a recipe in full before tackling it at home to avoid any surprises along the way. Certain elements can usually be prepared or made in advance which makes serving much easier, so plan ahead and ensure you have everything you need.

All teaspoon and tablespoon measurements are level. Eggs should always be free-range and large in size (unless stated otherwise). Onions, shallots and garlic should always be peeled before use (unless stated otherwise).

8

Small Plates

11

S M A L L P L AT E S

Melon and dill gazpacho with frozen feta This fruity twist on a traditional tomato and pepper-based gazpacho uses an interesting melon and dill combination to create a refreshing and vibrant green, chilled soup. The frozen feta grated over the top provides a pleasing melt-in-mouth sensation as well as seasoning the soup with the tangy, salty characteristics of feta.

Serves 4 Cooking time: 10 minutes, plus freezing and chilling time Equipment: Blender Gazpacho 1 Galia melon, peeled and roughly chopped 100g of cucumber 2 spring onions, trimmed 10g of dill, plus extra fronds for garnish

Begin by slicing off 20g of feta from the block and placing in the freezer for 1 hour. Place the melon, cucumber, spring onions, dill and olive oil in a blender and blitz until smooth. Season to taste with lemon juice, salt and pepper. Once you are happy with the flavour, transfer the soup to the fridge to chill. When you’re ready to serve, divide the gazpacho between 4 bowls, then shave the frozen feta over the top using a vegetable peeler and serve up immediately.

1 tbsp of extra virgin olive oil lemon juice, to taste Garnish 20g of feta cheese

12

S M A L L P L AT E S

Crab monsieur This crabby take on the iconic French toastie uses both the white and brown crab meat to create a truly indulgent sandwich. The béchamel contains plenty of herbs, lemon juice and Dijon mustard, which add essential bite and freshness to contrast the rich seafood filling.

Makes 1 large or 2 small sandwiches Cooking time: 20 minutes

Mix the brown crab meat, spring onions and Gruyère together in a bowl. Taste and season with lemon juice, Tabasco and some salt and pepper.

Sandwich

Butter the bread, then spoon the filling onto the non-buttered side.

100g of brown crab meat 3 spring onions, finely sliced 40g of Gruyère, finely grated Lemon juice, to taste 2 dashes of Tabasco butter, for spreading 2 large slices of tiger bread, or 4 smaller slices Béchamel 10g of butter

Next, make the béchamel sauce. Melt the butter in a saucepan over a medium-low heat and stir in the flour. Cook and whisk for a minute or so to cook out the floury taste, then whisk in the milk bit by bit, ensuring any lumps are whisked out before adding more milk. Once all the milk has been added and you have a smooth, thick sauce, stir in the Dijon mustard, white crab meat and dill, then season with lemon juice, grated nutmeg (err on the side of caution here, adding a little at a time) and some salt and pepper.

10g of plain flour 75ml of whole milk ¼ tsp of Dijon mustard 30g of white crab meat 1 handful of chopped dill fronds lemon juice, to taste nutmeg, grated, to taste

You can now cook the toasties. Place a large non-stick frying pan over a medium heat and preheat a grill to medium. Add the sandwiches to the frying pan and cook for a few minutes on each side, until the bread is golden brown and the cheese has melted. Once the toasties are cooked, transfer them to a baking tray and spread over the white crab béchamel. Place under the grill until golden and bubbling, then serve hot.

15

S M A L L P L AT E S

Pea panna cotta with peach and pea tartare This savoury (and vegan!) spin on a usually-sweet panna cotta is full of bright, fresh flavours and can mostly be prepared in advance. The peas add a beautiful bright green colour, too, making this an eye-catching summertime twist on the original. You could also use nectarines in place of the peaches.

Serves 4 Cooking time: 20 minutes, plus setting time Pea panna cotta 200g of frozen peas, defrosted in a bowl of water ½ a garlic clove 2 sprigs of dill, leaves picked 100ml water lemon juice, to taste

Begin by making the panna cotta. Drain the peas, place in a blender with the garlic, dill, water, lemon juice and some salt, and blend, adding small amounts of the cold water, until very smooth. Taste and season with salt and lemon juice, then transfer to a pan, add the agar agar or gelatine. Bring to a boil, then remove from the heat. Prepare a tray of ice cubes, and nestle the panna cotta moulds into it – this will cool them down as quickly as possible, retaining the bright green colour. Divide the panna cotta mixture between the moulds, transfer to the fridge and leave for 2 hours, or until the panna cotta are set.

3g of agar agar or vegetarian gelatine

Pea and peach tartare

Make the tartare no more than an hour in advance of serving. Mix all the ingredients together and season with lemon juice, salt and pepper. Keep in the fridge until needed.

80g of fresh peas ½ a peach, diced into 5mm cubes 1 banana shallot, finely chopped 1 tsp of capers, chopped 1 handful of chives, finely chopped

To remove the panna cotta from their moulds, fill a tray with hot water from the kettle and dip the moulds in one by one to release them. Carefully tip out onto plates, spoon the tartare around them and serve immediately.

1 handful of dill, finely chopped 1 lemon, zest and juice to taste

16

S M A L L P L AT E S

Scallops with ajo blanco purée, roast grapes and smoked paprika crumb Ajo blanco is a Spanish chilled soup made from almonds, garlic and bread, often served with chilled grapes. In this dish, a thickened version of the soup is used as a velvety base for buttery scallops and sweet roasted grapes. You will have more purée than you need for this dish, but leftovers can be let down with some almond milk and served as the original ajo blanco soup.

Serves 4 Cooking time: 30 minutes, plus overnight Equipment: Blender Ajo blanco purée 250g of seedless green grapes, plucked from their stalks and washed 1 garlic clove 100g of blanched almonds ½ slice of sourdough bread, crusts removed (about 15g) lemon juice, to taste ½ tsp of sherry vinegar Smoked paprika crumb 1 knob of butter 1 garlic clove, finely grated 10g of panko breadcrumbs 1 pinch of smoked paprika Roasted grapes and scallops 20 red grapes 12 scallops 2 dashes of vegetable oil 1 knob of butter 1 large handful of samphire lemon juice, to taste

To make the purée, place the grapes, garlic, almonds and bread into a blender and blitz until smooth. Taste and season with salt, lemon juice and sherry vinegar and leave in the fridge overnight to develop flavour, if you have the time. To make the crumb, melt the butter in a frying pan and fry the garlic and breadcrumbs with the smoked paprika until crisp and golden. Drain on kitchen paper and season with salt. To roast the grapes, preheat an oven to 200ºC. Place the grapes in a roasting tray with a dash of oil, mixing to coat the grapes. Roast for 6–8 minutes until just starting to collapse then remove from the oven and leave to cool. Place a non-stick frying pan over a high heat. Sprinkle the scallops with salt, presentation-side up. Once the pan is smoking hot, add a dash of oil and place the scallops in the pan presentation-side down starting at the 12 o'clock position and adding each one clockwise – this will inform you which scallops to flip over first. Leave to cook undisturbed for 2–3 minutes to get a lovely golden crust, then flip over, add a large knob of butter and baste for 1 more minute. The scallops should feel springy to the touch when ready. Remove from the pan to rest. Return the pan to a high heat and add the samphire. Cook for a minute, then add a squeeze of lemon juice, toss, then remove from the pan. To plate up, add a spoonful of purée to each plate and spread out into a circle with the back of a spoon. Add a pile of samphire, then top with the scallops. Dot the roasted grapes around the plate, and sprinkle over the paprika crumbs.

19

S M A L L P L AT E S

Black pudding quail scotch eggs with burnt apple ketchup These mini scotch eggs are made with quails' eggs, making them a perfect snack or party size. Alternatively, you could serve them as part of a larger meal. The precise cooking time ensures the egg yolks stay soft and oozy, and the sweetness of the burnt apple ketchup works perfectly with the spiced black pudding.

Makes 6 scotch eggs Cooking time: 1 hour Equipment: Blender, temperature probe Burnt apple ketchup 3 green apples, peeled and quartered 20g of unsalted butter, softened 1 tbsp of demerara sugar

Begin by making the burnt apple ketchup. Preheat the oven to 200°C. Coat the apples in the softened butter and sprinkle with the sugar. Mix together until evenly coated, then place on a baking tray. Cook in the oven for 30 minutes, or until the apple is caramelised and starting to blacken – the sugar will make it quite dark in colour, which is fine. Transfer the caramelised apple to a blender with 1 teaspoon of the vinegar and blitz until very smooth. Taste, and add more vinegar, if needed.

1 tbsp of cider vinegar Scotch eggs 6 quails’ eggs 100g of sausage meat

Boil the quails' eggs for 2 minutes then plunge into iced water. Carefully peel them by rolling each egg along a surface with a little pressure to crack the shell, then peel it off – it should come away in one piece. Rinse the eggs in cold water.

100g of black pudding 2 hens' eggs 50g of plain flour 50g of panko breadcrumbs vegetable oil, for deep-frying

Mix the sausage meat and black pudding together until you have a smooth mixture with an even distribution of black pudding. Season with salt and pepper. Divide the sausage mixture into 6 equal quantities and press flat between your hands to form a thin sheet of the sausage. Carefully wrap each quail's egg in the mixture, packing the eggs solid and ensuring that there are no air pockets. Lightly whisk the hens' eggs in a bowl and spread the flour and panko breadcrumbs over 2 separate plates. Cover each scotch egg with the flour, egg and then panko breadcrumbs. Then, roll again in egg and breadcrumbs, lightly coating the outside each time (the second coating prevents any cracks when frying). Heat a deep fat fryer or pan of oil to 175˚C and fry the scotch eggs for 2–3 minutes, until even and golden all over. Drain on kitchen paper and serve with the burnt apple ketchup.

20

Weeknight Favourites

23

W E E K N I G H T FAVO U R I T E S

Tomato tonnato Vitello tonnato is a classic north Italian dish of thinly sliced roast veal with an emulsified tuna sauce. Our version uses vibrant heirloom tomatoes for a lighter, meat-free alternative. If you can't get hold of the colourful heirloom tomatoes, you can use regular ones, but quality is key.

Serves 2-4 Cooking time: 30 minutes Equipment: Food processor Tonnato sauce 1 tin of tuna packed in oil, drained 1 egg yolk ½ a lemon, juiced 100ml of olive oil Tomato salad 400g of heritage tomatoes, finely sliced

To make the sauce, combine the tuna, egg yolk and lemon juice in a food processor and blend to a smooth-ish paste. With the motor still running, slowly drizzle in the olive oil in a thin stream. If the mixture seems a little thick after adding all the oil, add a splash of water – you want it to be a little thicker than double cream consistency. Taste and season with salt and pepper. Toss the tomatoes with the torn mozzarella, basil leaves, sherry vinegar, extra virgin olive oil and some salt and pepper in a bowl, then spread everything out over a serving platter. Spoon over the tuna sauce and finish with the capers and a final drizzle of extra virgin olive oil.

1 ball of mozzarella, torn into pieces ½ a bunch of basil, leaves torn 1 tbsp of sherry vinegar 1 tbsp of extra virgin olive oil, plus extra for drizzling To serve 1 tbsp of capers extra virgin olive oil

24

W E E K N I G H T FAVO U R I T E S

Sweetcorn smash burgers with candied jalapeños Here we've substituted meat for quick and easy sweetcorn patties, and kept all the classic trimmings of an allAmerican smash burger: lots of cheese, ketchup, mustard and mayo. The addition of our quick-candied jalapeños adds fiery heat and the leftovers are delicious with just about anything! They will keep submerged under the syrup for weeks in the fridge.

Serves 2 Cooking time: 30 minutes Equipment: Food processor Candied jalapeños 200g of jalapeños, in brine 100g of sugar

To make the candied jalapeños, add the jalapeño slices to a pan with half of their brine and the sugar. Place over a medium heat and cook for 5–10 minutes, until the liquid is syrupy and the jalapeños are starting to wrinkle up a little bit. Leave to cool and store in a jar in the syrup until needed. To make the sweetcorn patties, place all the ingredients apart from the oil in a food processor and pulse to combine to a very coarse batter. Season with salt and pepper.

Sweetcorn patties 150g of sweetcorn kernels 1 egg, lightly beaten

Place a large, non-stick frying pan over a high heat and add a splash of oil. Preheat a grill to medium.

50g of plain flour ½ tsp of baking powder 1 shallot, finely chopped ½ tsp of Worcestershire sauce ¼ tsp of Tabasco 1 tsp of Dijon mustard 1 handful of parsley leaves, chopped vegetable oil, for cooking

Once the oil is hot, use a large spoon to add four, roughly equal measures of batter to the pan, using the back of the spoon to shape them into nice round patties. Cook for 2–3 minutes until crisp and golden, then flip over and cook for another couple of minutes until golden on that side, too. Place the slices of cheese on top of each patty, transfer to a baking tray and place under the grill for a minute or so, until the cheese has melted.

To serve 4 slices of smoked Cheddar cheese 2 sesame seeded buns, split

Toast the buns, then spread mayonnaise on the bottom bun and top with the baby gem, tomato and red onion rings.

2 tbsps of mayonnaise 2 baby gem lettuce leaves 2 slices of tomato 2 red onion rings 1 tbsp of crispy shallots

Place the sweetcorn patties on top – two per bun – then sprinkle with candied jalapeños and crispy shallots. Spread the top halves of the buns with ketchup and mustard and close the sandwiches. Enjoy with extra candied jalapeños on the side.

2 tsps of ketchup 2 tsps of American mustard

27

W E E K N I G H T FAVO U R I T E S

​​Spinach and artichoke mac and cheese This gloriously green mac and cheese celebrates the flavours of spinach and artichoke – most often combined in the famous American dip – with the comforting silkiness of cheesy baked pasta. The panko breadcrumbs add an extra crispy layer that's a pleasant textural contrast to the overall creaminess of this dish.

Serves 4 Cooking time: 50 minutes Equipment: Blender 50g of butter 50g of plain flour 400g of milk, warmed gently 50g of Parmesan, finely grated 200g of mature Cheddar, finely grated

Begin by making a béchamel sauce. Melt the butter and flour in a pan and cook out for a couple of minutes, whisking, then slowly whisk in the warm milk bit by bit until you have a nice smooth sauce. Keeping a large handful of both cheeses aside for the topping, then fold the remaining cheeses through the sauce. Stir until melted, then stir through the mustard. Cook the macaroni in salted boiling water for 6–8 minutes or to packet instructions. You want it to be al dente, as it will continue to cook in the oven.

1 tsp of Dijon mustard 200g of macaroni 150g of spinach 1 dash of white wine vinegar 200g of artichokes in oil, drained 30g of panko breadcrumbs

Wilt the spinach in a hot dry pan, then leave to cool a little, and squeeze as much liquid out as possible using a sieve and the back of a spoon. Transfer to a blender along with the cheese sauce and blitz until you have a smooth, bright green sauce. Taste and season with salt and a splash of white wine vinegar. Preheat the oven to 180ºC. Drain the pasta and stir in the green sauce along with the drained artichokes. Pour into an ovenproof dish and top with the remaining grated cheese and breadcrumbs. Bake for 15–20 minutes, until golden and bubbling.

28

W E E K N I G H T FAVO U R I T E S

Lightly smoked salmon and asparagus chowder with new potatoes Our favourite weeknight chowder uses hot-smoked salmon instead of the usual smoked haddock. The addition of asparagus and peas makes it a lighter, springtime version of this classic winter comfort food dish.

Serves 2 Cooking time: 30 minutes 1 knob of butter 1 banana shallot, finely chopped 5 spring onions, finely chopped 3 garlic cloves, finely sliced

Place a large pan over a medium heat and add the knob of butter. Add the shallot, spring onions and garlic with a pinch of salt and sweat for a couple of minutes until they are just soft but not starting to colour. Add the bay leaf, quartered new potatoes and stock, place a lid on the pan and simmer for 10–15 minutes or until the potatoes are soft.

1 bay leaf 200g of new potatoes, quartered 500ml of chicken, fish or vegetable stock 200ml of whole milk 2 lightly smoked salmon fillets, diced into large chunks 50g of frozen peas

Add the milk, salmon, peas and asparagus, bring to the boil, then remove from the heat and leave to cook gently for a couple of minutes. Stir in the herbs, then season to taste with lemon zest, salt and black pepper.

150g of asparagus, sliced into batons 1 large handful of soft herbs, such as a mixture of chives, dill, parsley or tarragon 1 lemon, zested

31

W E E K N I G H T FAVO U R I T E S

Marmite-battered fried fish sandwiches with lemony fried potatoes Inspired by Greek lemon potatoes, these potatoes are cooked down in stock until soft, then crisped up and flavoured with garlic and lemon to create a zesty hash. The addition of Marmite to the batter adds a subtle umami flavour and develops into a deep golden crust.

Serves 2 Cooking time: 45 minutes Equipment: Deep fat fryer or deep saucepan Marmite fried fish 2 tsps of Marmite 100ml of sparkling water 60g of plain flour, plus extra for dusting the fish 1 tsp of baking powder ½ tsp of sea salt sunflower oil, for deep-frying 2 x 120g portions of white fish, such as cod, haddock or pollock Potatoes 2 potatoes, peeled and cut into 1cm cubes 1 garlic clove 1 tbsp of extra virgin olive oil

Begin by making the Marmite batter. Dissolve the Marmite into the sparkling water, then whisk in the flour, baking powder and sea salt. Cover and set aside. Place the potatoes in a large, non-stick frying pan over a medium heat with the garlic, olive oil, stock, lemon juice and a pinch of salt. Simmer slowly for around 15–20 minutes, adding more stock if needed until tender. Eventually, the stock will reduce completely and the potatoes will start to caramelise; use a spatula to turn the potatoes, trying to avoid breaking them up too much. Once soft inside and crispy on the outside, season with salt and add the oregano and lemon zest. Heat a large, deep pan of sunflower oil to 170°C, making sure that it’s no more than ½ full (or use a deep fat fryer). Meanwhile, dust the fish in flour and give the batter a quick whisk as it may have separated. Once the oil is hot, dip the fish in the batter, then deep fry for 3 minutes, or until the batter is golden and crisp (work in 2 batches if needed). Drain on kitchen paper and season with salt.

250ml of chicken stock or water ¼ lemon, juiced plus zest ¼ tsp dried oregano To serve 2 bread rolls

Split the bread rolls and lightly toast them, then spread with mayonnaise. Roughly chop the capers and sprinkle over the bottom of each sandwich. Top with a handful of watercress followed by the fried fish, then the lid. Serve with the warm fried potatoes.

2 tbsps of mayonnaise 2 tsps of capers 2 handfuls of watercress

32

W E E K N I G H T FAVO U R I T E S

Mussels alla puttanesca The punchy flavours of puttanesca work incredibly well in this speedy mussels recipe. Serve with heaps of crusty bread or mix the whole lot through a bowl of pasta, such as spaghetti.

Serves 2 Cooking time: 20 minutes 500g of live mussels olive oil, for cooking 2 anchovy fillets 4 garlic cloves, sliced ½ a red chilli, sliced 100ml of white wine

Begin by preparing the mussels. Scrub them clean, removing the beards and scraping off any barnacles. Discard any open mussels that don’t close when given a sharp tap on the work surface, or any with broken shells. Rinse under cold water and set aside. Place a large pan over a medium-high heat and add a splash of olive oil. Once hot, add the anchovies, sliced garlic and sliced chilli with a pinch of salt and cook for a minute or so – be careful as it will spit a little. The anchovies should have started to melt away and the garlic should be soft but not coloured.

100ml of tomato juice 1 tbsp of capers 25g of black olives, pitted 25g of green olives, pitted 1 lemon, zest and juice to taste 2 sprigs of basil leaves, finely chopped

Turn up the heat and add the white wine, tomato juice, mussels, capers and mixed olives. Put a lid on the pan and cook on a high heat for about 5 minutes, shaking the pan occasionally, until all the mussels have opened. Season with salt, pepper and lemon juice and zest, and stir through the chopped basil. Divide between two bowls and serve immediately, with bread to mop up the sauce. Discard any mussels that haven't opened.

34

W E E K N I G H T FAVO U R I T E S

Sausage and mascarpone orzo This satisfying, speedy recipes uses orzo, which is a pasta shaped like large grains of rice. Removing the sausagemeat from the skins allows it to cook quickly and distribute more evenly throughout the dish.

Serves 4 Cooking time: 1 hour 1 tbsp of olive oil 1 tsp of fennel seeds 6 Italian pork sausages (or other good quality sausages), removed from their skins ½ a fennel bulb, finely diced 2 garlic cloves, grated 125ml of white wine (optional) 1 x 400g tin of chopped tomatoes 400g of orzo 100g of mascarpone 1 handful of basil, leaves torn, plus a few small leaves to garnish Parmesan, to serve

Heat the olive oil in a pan over a medium heat, then add the fennel seeds and sizzle for 30 seconds. Add the sausage meat, diced fennel and garlic with a pinch of salt and cook for around 10 minutes, stirring regularly to remove the tasty brown bits from the bottom of the pan as the meat caramelises. Once the sausage meat is nice and browned, add the white wine (or use water or stock), scrape the bottom of the pan to deglaze and reduce by half. Add the tinned tomatoes and simmer for 15–20 minutes. Cook the orzo in salted boiling water for 8–10 minutes until cooked, then drain. Stir the mascarpone through the sauce, then season to taste with salt and pepper and stir through the pasta and basil leaves. Serve topped with plenty of freshly grated Parmesan and the small basil leaves to garnish.

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W E E K N I G H T FAVO U R I T E S

Chicken with grapes, mushrooms, tarragon and vermouth This is a twist on sole Veronique, a classic French dish of lemon sole in a vermouth cream sauce with grapes and tarragon. Switching sole for chicken thighs and adding mushrooms is a more cost effective and substantial alternative with just as much flavour. It's also ready in just 35 minutes, making it a true weeknight favourite.

Serves 4 Cooking time: 35 minutes 1 dash of oil 8 boneless chicken thighs, skin on 30g of butter 1 banana shallot, finely diced 3 garlic cloves, finely chopped 200g of chestnut mushrooms, very finely sliced 150ml of white vermouth 150ml of double cream 100ml of chicken stock 100g of green grapes, sliced lengthways

Place a large frying pan over high heat. Add a dash of oil, then add the chicken thighs skin side down. Cook for 5–8 minutes until the skin is golden and crispy, then remove from the pan and set aside. Turn down the heat to medium and add the butter, along with the shallot, garlic, finely sliced mushrooms and a pinch of salt. Cook for a minute or two, stirring, until the mushrooms are coated in butter and just starting to soften. Add the vermouth to the pan and allow to reduce for a minute. Add in the cream and stock, then return the chicken thighs to the pan, skin side up so that the skin stays above the sauce. Season with salt and pepper, then simmer for 10–15 minutes, or until the chicken is cooked through.

a squeeze of lemon juice 4 sprigs of tarragon leaves, chopped, plus a few whole leaves for garnish

Stir in the grapes, cook for 2–3 minutes, then add the chopped tarragon leaves. Taste and season with salt and pepper and a squeeze of lemon juice. Garnish with the whole tarragon leaves before serving.

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W E E K N I G H T FAVO U R I T E S

'Nduja risotto with fennel jam The fiery 'nduja in this risotto is tempered by the sweet fennel jam, which is made from the fibrous stalks of the vegetable that are often wasted. Serve any leftover jam with hard cheeses, such as Manchego or Gruyère.

Serves 4 Cooking time: 45 minutes ‘Nduja risotto vegetable oil, for frying 1 tsp of fennel seeds 1 fennel bulb, finely diced and stalks reserved for the fennel jam 4 garlic cloves, sliced 300g of carnaroli or arborio rice 200ml of white wine

Heat a splash of vegetable oil in a large pan and add the fennel seeds. Sizzle for 30 seconds, then add in the diced fennel and garlic with a pinch of salt. Sweat until soft and translucent – about 5 minutes. Add the rice and stir for a few minutes until it’s starting to toast. Add the white wine and cook, stirring, until it has all been absorbed by the rice. Add ladles of warm stock one by one, each time letting the rice absorb the stock before adding the next. Stir regularly to release starch from the rice and achieve a creamy texture.

1L of hot chicken stock 100g of ‘nduja 80g of butter, diced 30g of Parmesan, grated (or a vegetarian alternative) 4 tbsps of mascarpone Fennel jam 80g of honey 40g of reserved fennel stalks, finely grated to a paste ½ a lemon, zested

To make the fennel jam, place the honey in a pan and heat through gently, just until it’s thin and runny. Grate the fennel stalks to a paste and add to the pan along with the lemon zest. Stir to combine, then leave to cool. Once the rice is cooked, stir through the ‘nduja paste before adding the diced butter and Parmesan and beating fairly vigorously with your spoon until it’s all incorporated. Place a lid on the pan and leave to rest for 5 minutes before serving. Divide the risotto between bowls and top with spoonfuls of mascarpone. Drizzle over the fennel jam and serve immediately.

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W E E K N I G H T FAVO U R I T E S

Lamb meatballs with aubergine ragu This dish combines the iconic Italian–American dish of meatballs and spaghetti with Greek moussaka. The lamb meatballs are flavoured with warming cinnamon, nutmeg and cumin, and packed with fresh herbs. The tomato sauce is peppered with chunks of aubergine, which absorb bags of flavour and give the sauce a silky texture.

Serves 2 Cooking time: 1 hour Meatballs 300g of lamb mince 30g of breadcrumbs

Combine all the ingredients for the meatballs and give everything a good mix to distribute the herbs and spices evenly. Roll into 8 round meatballs, place on a tray and refrigerate. Place a large frying pan over a high heat and add 2 tablespoons of vegetable oil. Once hot, add the aubergine chunks and fry until golden on all sides. Remove from the pan and set aside.

¼ tsp of ground cinnamon ½ tsp of ground coriander ½ tsp of ground cumin ½ tsp of smoked paprika

Add the final tablespoon of oil, then add the onion and garlic and cook for 5 minutes, until soft. Add the meatballs and brown on all sides, then stir in the harissa and cook for another 2 minutes.

¼ tsp of freshly grated nutmeg 1 handful of chopped mint 1 handful of chopped dill 1 handful of chopped parsley Aubergine ragu 3 tbsps of vegetable oil ½ an aubergine, chopped into 4cm chunks ½ a red onion, diced

Add the chopped tomatoes, stock and dried oregano and simmer for 25–30 minutes, stirring occasionally. Cook the spaghetti in salted boiling water for 10 minutes, then drain. Fold the fresh herbs through the ragu then add the pasta to the pan and toss everything together. Divide the pasta between 2 bowls and garnish with grated Parmesan, if using.

4 garlic cloves, sliced 2 tsps of harissa 1 x 400g tin of chopped tomatoes 200g of vegetable stock 1 tsp of dried oregano 1 handful of chopped mint 1 handful of chopped dill 1 handful of chopped parsley To serve 180g of spaghetti Parmesan, grated (optional)

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Comfort Food

COMFORT FOOD

Cheese and potato risotto Cheese and potato is arguably one of the greatest of all flavour pairings. This extra creamy risotto is reminiscent of silky aligot, a French cheesy mashed potato dish; it's a rich, indulgent dish and pure comfort food!

Serves 4 Cooking time: 1 hour 800g of Maris Piper potatoes, peeled and diced into 1cm cubes 1 tbsp of vegetable oil 1 large onion, diced 3 garlic cloves, sliced 300g of carnaroli or arborio rice 200ml of white wine 150g of unsalted butter, cubed 100g of extra mature Cheddar, finely grated grated fresh nutmeg, to taste

Bring a large pot of salted water to the boil – you will need at least 1 litre, as you will use this water to cook the risotto, too. Add the diced potatoes and simmer them until ever so slightly overcooked – they should be still just about holding their shape but easily mashable – this will take about 15–20 minutes). Once cooked, drain the potatoes, reserving the cooking liquid, and set aside. Keep the cooking liquid warm over a very low heat, but don't let it reduce. Heat the vegetable oil in a large pan, then add the onion and garlic with a generous pinch of salt. Sweat down until the onions are softened but not coloured – about 5 minutes. Add the rice and toast it in the pan for a couple of minutes, stirring to prevent it catching. Add the white wine and reduce until almost completely evaporated, stirring occasionally. Add ladlefuls of the warm potato cooking liquid one at a time, letting the rice absorb each ladleful before adding the next. Stir regularly to release the starch from the rice – this is how you will achieve a creamy texture to the risotto. The process will take 20–30 minutes, so be patient. Once the rice is cooked, add the potato cubes, butter and Cheddar and beat with a wooden spoon to incorporate. Place a lid on the pan, remove from the heat and leave to sit for 5 minutes. Divide the risotto between 4 bowls and finish with a grating of fresh nutmeg.

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COMFORT FOOD

Portobello mushroom tikka masala Tikka masala is a creamy, comforting dish that's usually made with tandoor-cooked chicken. We've replaced the meat with juicy portobello mushrooms fried with spiced garlic butter for a vegetarian dish that's every bit as satisfying as the original.

Serves 4 Cooking time: 1 hour Equipment: Spice grinder or pestle and mortar Tikka masala sauce 15g of dried porcini mushrooms 80g of butter 2 onions, finely chopped 50g of fresh ginger, grated to a paste

Combine the dried porcini mushrooms with 500ml boiling water to make a stock. Set aside to soften. In a large, flat-bottomed pan, melt the butter, then add the onions and cook very slowly over a low heat for 15–20 minutes until sweet and caramelised. As the onion is cooking, toast the whole spices for the spice blend in a hot dry pan for 30 seconds or so, leave to cool, then transfer to a spice grinder or pestle and mortar and blitz into a powder. Mix this with the garam masala and set aside.

6 garlic cloves, grated to a paste 20 curry leaves 1 red chilli, deseeded and finely chopped 1 tbsp of tomato purée 3 vine tomatoes, diced 50g of ground almonds 150ml of double cream Spice blend 6 cardamom pods 1 star anise 1 clove 10 black peppercorns

Turn the heat up to medium and add in the ginger, garlic, curry leaves and chilli and cook for 2 minutes, then add the tomato purée and ground spices and cook, stirring continuously for a further 2 minutes. Drain the mushrooms, reserving the liquid – this is your mushroom stock. Finely chop the mushrooms. and add to the pan with the tomatoes. Cook for a minute, then add the mushroom stock, bring to the boil and simmer for 15 minutes. Prepare the mushrooms by scoring a crosshatch into the top of each one. Mix the butter, garlic paste and chaat masala together, then spread over both sides of the mushrooms and set aside.

½ a cinnamon stick 1 tsp of garam masala

Stir the ground almonds and double cream into the sauce and simmer for 5 minutes. Taste and season with salt then turn off and leave to rest, covered, while you cook the mushrooms.

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COMFORT FOOD

COMFORT FOOD

Asparagus, pea and broad bean lasagne

Ingredients and recipe continued Mushrooms 8 portobello mushrooms 60g of butter, softened 4 garlic cloves, grated to a paste ½ tsp of chaat masala To serve 1 handful of coriander leaves, chopped

To cook the mushrooms, place 2 large frying pans over a high heat (or work in batches if you only have one). Once hot, add the mushrooms top-side down. Cook on both sides for a couple of minutes, basting with any butter which melts off into the pan. Once cooked through, sprinkle with a pinch of salt.

This vegetarian lasagne really celebrates spring vegetables, with a 'ragu' made from tender asparagus, fresh peas and beans. The velvet-smooth béchamel brings the lasagne together, its creaminess contrasted by a vibrant spring pesto.

To serve, divide the tikka masala sauce between 4 bowls and top with the mushrooms and chopped fresh coriander.

Serves 6 Cooking time: 1 hour, plus resting Equipment: Blender Spring vegetable ‘ragu’ 250g of asparagus 1 bunch of spring onions, sliced 1 dash of vegetable oil 2 banana shallots, finely sliced

Break off the woody ends of the asparagus and trim off the spring onion tops. Place them in a pan with 400ml water and reduce to 100ml. Strain the stock, discarding the vegetables. Add the vegetable oil to a saucepan over a medium-low heat and sweat the shallots and garlic for 1 minute. Chop the asparagus into 1cm pieces and add to the pan along with the spring onions, frozen broad beans and peas and stir. Add the white wine, turn up the heat to medium-high and reduce by half. Add the 100ml stock and simmer for 5–8 minutes until nearly all of the liquid has reduced.

5 garlic cloves, finely sliced 150g of frozen broad beans 200g of frozen peas 100ml of white wine 100ml of vegetable stock 250g of ricotta, drained of any excess liquid 1 bunch of dill, fronds chopped 1 lemon, zested Pesto 20g of basil leaves 10g of mint leaves 15g of pine nuts 15g of Parmesan 1 garlic clove lemon juice, to taste 50g of vegetable oil

Transfer two thirds of the mixture to a blender with the ricotta and blitz a few times to combine – it should still have a lot of texture. Fold through the rest of the mixture, chopped dill and lemon zest. To make the pesto, place all the ingredients in a blender and blitz to a paste, then taste and season with salt and pepper. To make the béchamel, melt the butter in a saucepan. Add the flour and cook out for a couple of minutes, whisking, before adding the bay leaves. Slowly whisk in the milk bit by bit to avoid lumps. Simmer over a low heat for 8 minutes, stirring regularly to avoid it catching. Mix in the mozzarella until melted, then grate in some nutmeg and season with salt and a dash of white wine vinegar to taste. Remove from the heat and lay a sheet of cling film directly on top of the surface of the sauce, to prevent a skin from forming.

25ml of extra virgin olive oil

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COMFORT FOOD

Ingredients and recipe continued Béchamel sauce

Preheat the oven to 180°C.

75g of unsalted butter 75g of flour 2 bay leaves 800ml of whole milk, warmed 150g of mozzarella, grated freshly grated nutmeg, to taste 1 dash of white wine vinegar Pasta 4 fresh lasagne sheets

Now all the elements are complete, you can assemble the lasagne. Begin with a layer of the vegetable ragu, then a layer of béchamel followed by a layer of pesto. Top with a fresh lasagna sheet. Continue to layer the lasagne, ensuring that the final layers are a lasagna sheet topped with béchamel, a drizzle of pesto, a generous grating of Parmesan and a sprinkling of pine nuts. Bake in the oven for 25 minutes, covering the top with foil if it's browning too quickly. Leave to rest for 10 minutes before serving.

To finish 15g of Parmesan, grated 10g of pine nuts, toasted

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COMFORT FOOD

Gochujang aubergine Parmigiana with black sesame Gochujang is a Korean fermented chilli paste which is hot, sweet, and tangy - and a welcome addition to a classic Parmigiana. It can be bought from Asian food stores, online or in larger supermarkets, although supermarket brands tend to be less punchy in flavour, so you may want to increase the quantity.

Serves 6 Cooking time: 1 hour, 30 minutes Equipment: 24cm ovenproof dish 4 aubergines 6 tbsps of vegetable oil 8 garlic cloves, sliced 1-2 tbsps of gochujang paste 3 x 400g tins of chopped tomatoes 1 handful basil 250g of mozzarella, torn (1 large ball) 4 tsps of black sesame seeds 100g of Parmesan, grated (or a vegetarian alternative)

Remove the stalks from the aubergines and slice them lengthwise into 5mm–1cm thick pieces. Place a large frying pan over a high heat with a tablespoon of the vegetable oil. Fry the aubergine slices (working in batches) in the hot oil until golden brown on both sides. Drain on kitchen paper, and repeat with the other slices, adding more oil as needed. As the aubergines are frying, make the gochujang tomato sauce. Place a large saucepan over a medium heat and add another tablespoon of vegetable oil. Add the sliced garlic and cook gently for a minute until just softened, then add in the gochujang paste and tinned tomatoes and simmer until reduced by half. Season well with salt and pepper. Preheat the oven to 180°C. To assemble the Parmigiana, cover the base of an ovenproof dish with a layer of aubergine slices. Next, add a few torn basil leaves, then top with tomato sauce, followed by torn mozzarella, a sprinkle of black sesame seeds and some grated Parmesan. Repeat the layers until everything is used up, then bake in the oven for 35–40 minutes. Leave to rest for 10 minutes before serving.

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COMFORT FOOD

​​Coronation fish pie This curried spin on the classic fish pie is a real crowd-pleaser. Packed with mixed seafood and boiled eggs, it's topped with a fluffy layer of mashed potato and flaked almonds. Don’t forget the mango chutney at the end, as it brings an incredible sweet and spiced finish to the dish.

Serves 4 Cooking time: 1 hour Equipment: 26cm baking dish 3 large potatoes, peeled and roughly chopped 50g of butter 50g of flour 500ml of fish stock, warmed 1 tbsp of curry powder 1 tsp of turmeric powder 3 eggs 80ml of whole milk 40g of butter 400g of fish pie mix 150g of raw prawns 75g of frozen peas

Cook the potatoes in salted boiling water until soft, around 20 minutes. To make the sauce, place the butter in a large saucepan and, once melted, stir in the flour to make a paste. Cook, whisking, for a minute or so to cook out the floury taste, then slowly whisk in the fish stock bit by bit, to avoid lumps. Stir in the curry powder and turmeric, then taste and season with salt and pepper. Bring a small pan of water to the boil and add the eggs. Cook for 6.5 minutes then add to a bowl of cold water to stop the cooking process. Drain the potatoes and push through a sieve with the back of a spoon while still hot, to create smooth mash (or use a potato ricer). This must be done while still hot, otherwise the potatoes will have a starchy, gluey texture. Return to the pan and beat in the milk and butter, then taste and season with salt.

1 handful of dill fronds, chopped 1 handful of coriander leaves, chopped 1 lemon, zested 30g of flaked almonds ½ tsp of onion seeds To serve 4-6 tbsps of mango chutney

Preheat the oven to 180ºC. Stir the fish, prawns, peas, herbs and lemon zest into the sauce and transfer to a 26cm ovenproof dish. Peel the eggs and slice them in half. Nestle them into the mixture, then top with the smooth mashed potato. Sprinkle with the flaked almonds and onion seeds and place in the oven for 30 minutes. Leave for 10 minutes to rest, before serving with spoonfuls of mango chutney.

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COMFORT FOOD

Beetroot and orange fish stew This speedy fish soup is flavoured with orange rind and earthy beetroot, which adds a vibrant red colour and instant depth of flavour. Mix and match the fish and seafood to find your favourite combination. This soup is best served with plenty of fresh, crusty bread.

Serves 4 Cooking time: 35 minutes 1 tbsp of extra virgin olive oil ½ tsp of coriander seeds ½ tsp of fennel seeds 2 celery sticks, diced

Place a large pan over a medium heat and add the oil. Once hot, add the coriander and fennel seeds. Once they are sizzling, add the sliced celery, shallot, carrot and garlic with a pinch of salt and cook until starting to soften without colour, about 6 minutes. Add the sliced pepper and cook for 3 more minutes, then add the beetroot, stock, bay leaf, two tarragon sprigs and the orange peel and simmer for 15 minutes.

1 banana shallot, sliced 1 carrot, peeled and diced 4 garlic cloves, sliced 1 red pepper, sliced 2 cooked beetroots, diced into wedges

After this time, pick out the tarragon stalks, bay leaf and orange zest strips, then add the fish and seafood, stirring gently to ensure everything is submerged in the broth. Cover with a lid and cook for 4 minutes.

800ml of fish stock, or veg stock 1 bay leaf 3 sprigs of tarragon 2 strips of orange peel

Taste and season with salt, pepper and lemon juice. Chop the leaves from the remaining tarragon sprig. Divide the stew equally between 4 bowls and sprinkle with the fresh tarragon.

400g of diced fish, such as cod, hake or salmon 150g of seafood, such as king prawns, mussels or squid lemon juice, to season

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COMFORT FOOD

Monkfish bourguignon Bourguignon is a classic French stew, usually made with beef, pearl onions and mushrooms. This seafood variation uses monkfish, which has a substantial, meaty texture, meaning it stands up well to bold flavours such as the red wine and salty, sweet bacon.

Serves 4 Cooking time: 1 hour Monkfish bourguignon 160g of pancetta, or bacon lardons 600g of monkfish, cut into large chunks 12 small shallots, peeled and left whole 200g of Chantenay carrots, sliced in half lengthways 200g of chestnut mushrooms, quartered 30g of butter

Heat a heavy-based pan or casserole over a low heat and add the pancetta or lardons until they’ve released their fat and are starting to turn golden. Spread a plate with flour and use it to dust the chunks of monkfish, then turn up the heat and add them to the pan. Colour the fish pieces until lightly golden, then remove from the pan and set aside. Add the shallots, carrots and mushrooms to the pan and cook in the lardon fat for 5 minutes on a medium-high heat, stirring to ensure even browning.

6 cloves of garlic, crushed into a paste 2 tbsps of plain flour, plus extra for dusting the monkfish 2 tbsps of tomato puree

Add the butter and garlic and soften for 30 seconds, then add the flour and tomato purée and cook out for a minute, stirring to avoid burning.

750ml of red wine 1 bay leaf 2 sprigs of thyme 1 sprig of rosemary 1 handful of parsley leaves, finely chopped 600ml of vegetable stock Mashed potato 4 large floury potatoes, peeled and roughly chopped 60g of butter 100ml of whole milk

Add the wine, bay leaf and herbs and reduce by half – this will take about 30 minutes. Then add the stock and reduce by half again for another 15–20 minutes. In the meantime, bring a saucepan of salted water to the boil and cook the potatoes for 15 minutes, or until soft. Drain, and, while still hot, push them through a sieve using the back of a spoon (or use a potato ricer) for a soft, lump-free mash. Place the pan of mash back over a gentle heat and beat in the butter and milk. Taste and season with salt, then set aside, covered, to keep warm. Once the stock has reduced, add the monkfish pieces and gently simmer for a further 10 minutes. Remove the thyme, rosemary and bay leaf and discard them, before serving the monkfish bourguignon with the mash.

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COMFORT FOOD

Chorizo, potato and olive bake with crème fraîche This bake has some strong flavours from the paprika-packed chorizo and briny olives, which together with the potatoes make top notch comfort food. Stir through a spoonful of crème fraîche to seal the deal.

Serves 4 Cooking time: 1 hour, 15 minutes 250g of mini cooking-chorizo sausages, cut into 2cm-thick slices 2 onions, finely sliced 4 garlic cloves, finely sliced 1 red pepper, finely sliced 1 tsp of smoked paprika 1 bay leaf 100ml of white wine 100g of pimento stuffed olives, with 1 tsp brine 600g of new potatoes, washed and cut into 1cm-thick slices 400ml of vegetable stock 4 tbsps of crème fraîche 3 tbsps of parsley, chopped, plus extra to garnish

Place a pan over a medium-high heat and add the chorizo. Cook for 5 minutes, or until the oils release and the chorizo starts to colour. Add the sliced onions, garlic and pepper with a pinch of salt and cook over medium heat until everything is a soft, tangled mess – about 8 minutes. Preheat the oven to 180ºC. Stir in the smoked paprika and add the bay leaf and white wine. Simmer until the wine is reduced by half, then transfer to a large ovenproof tray. Add the olives, sliced potatoes and stock and stir everything together. Place in the oven and bake for 45 minutes, or until the potatoes are cooked through and starting to crisp up on top. Divide between 4 bowls and finish with a spoonful of crème fraîche and a sprinkle of chopped parsley.

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COMFORT FOOD

Merguez toad in the hole with harissa-spiced butternut squash We've used merguez sausages – chilli-laced North African sausages made with lamb or beef – for a spicy twist on the British classic, toad in the hole. It's served with creamy butternut squash flavoured with harissa and sage.

Serves 4 Cooking time: 40 minutes, plus 12 hours resting time Merguez toad in the hole 140g of plain flour 4 eggs 200ml of milk 2 tbsps of olive oil 8 merguez sausages Creamed harissa butternut squash 1 dash of vegetable oil 1 red onion, finely chopped 4 garlic cloves, sliced 2 sprigs of sage 1 butternut squash, peeled and diced (around 800g) 4 tbsps of harissa 120g of whole milk 120g of double cream To serve

For best results, the batter needs to be made 12 hours in advance; the cold, rested batter will ensure a lighter, puffier Yorkshire pudding. Place the flour, eggs and milk in a jug with a pinch of salt and use a hand blender (or whisk if you don’t have one) to mix into a smooth batter. Place in the fridge to rest. Preheat the oven to 200ºC. Once the batter has rested, pour the oil into a large oven tray and place into the oven to heat up for a minute or two. Once hot, add the sausages, return to the oven and cook for 5 minutes. After this time, arrange the sausages evenly around the tray, then pour over the batter and quickly return to the oven for 15–20 minutes, reducing the heat to 180ºC after 10 minutes. Place a pan over a medium heat with a dash of oil then add the onion, garlic and sage and cook for about 5 minutes to soften. Add the diced butternut squash, then cook for 5 more minutes before stirring through the harissa, milk and cream and simmering for around 20 minutes, until the squash is soft. Divide the toad in the hole into 4 portions and serve with the creamed squash and a scattering of coriander leaves, if using.

a handful of coriander leaves (optional)

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COMFORT FOOD

Duck cottage pie This is an indulgent duck version of a Northern classic, the humble cottage pie. Duck legs are braised for hours until they fall apart, imparting their rich flavour into the pie filling.

Serves 4 Cooking time: 4 hours Equipment: piping bags (optional)

Place a large heavy-based pan over a medium heat with a dash of vegetable oil. Once hot, add the onion, celery and carrot with a pinch of salt and sweat for 5 minutes, until softened. Add the duck legs and cook for a further 5–10 minutes.

Cottage pie

Stir in the tomato purée and cook for a minute, then add the wine, herbs and bay leaf and reduce by half.

1 dash of vegetable oil 1 onion, diced 2 celery sticks, diced 2 carrots, peeled and diced 4 duck legs

Add the stock and Worcestershire sauce. Place a lid on the pan and simmer on a very low heat for 90 minutes, then remove the lid and simmer for another 60–90 minutes, topping up with stock or water if it begins to stick.

3 tbsps of tomato purée 400ml of red wine 1 rosemary sprig 1 thyme sprig 1 sage sprig 1 bay leaf 1.3L chicken stock 1 tbsp of Worcestershire sauce 100g of frozen peas Mash topping

Twenty minutes before the duck is ready, cook the potatoes in salted boiling water until tender, then drain. Push the soft potatoes through a sieve using the back of a spoon to create a smooth mash – this must be done while the potatoes are still hot. Stir through the milk and butter, taste and season with salt. The sauce for the duck should now be thick and clinging to the meat. Remove the legs and strip the meat from the bones using a knife and fork. Remove the herb stalks and bay leaf from the sauce, then return the meat to the sauce, stir through the peas and season with salt and pepper.

1kg of potatoes, peeled and diced 120g of whole milk

Preheat the oven to 180ºC.

60g of butter

Transfer the mixture to an oven dish and pipe or spread the mashed potato over the top. Bake for another 30 minutes, then rest for 5 minutes before serving.

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DAT E N I G H T

Gnudi with pea sauce and semi-dried tomatoes Gnudi are soft, round dumplings made with ricotta cheese. This gnudi recipe is mostly prepared in advance, meaning you won't be stuck in the kitchen for ages, ignoring your date! If your guest is meat-free, make sure you choose a vegetarian Parmesan.

Serves 2 Cooking time: 1 hour, plus overnight straining and resting Equipment: Muslin, for straining the ricotta; blender Gnudi 125g of ricotta 75g of Pecorino Romano, finely grated 15g of white breadcrumbs freshly grated nutmeg, to taste ½ a lemon, zested semolina flour, to dust

You will need to strain the ricotta 2 days before you want to eat the gnudi. Drain the ricotta into a sieve lined with muslin, secure at the top and hang above the bowl in the fridge overnight, so that the liquid drains out (high quality ricotta from a cheese shop might not need as long, if it needs straining at all). The next day, mix together all the ingredients for the gnudi except the semolina, using a wooden spoon. Once everything is fully incorporated, roll the mixture into neat 2cm balls using lightly oiled hands. Place the gnudi onto a tray dusted with semolina flour and roll them gently to coat. Place the gnudi in the fridge uncovered overnight, to dry out and firm up - this is essential, otherwise they will fall apart during cooking.

Semi-dried tomatoes 4 cherry tomatoes, sliced in half horizontally 1 garlic clove, finely chopped 2 thyme sprigs, leaves picked and finely chopped a drizzle of extra virgin olive oil Flaky sea salt Pea sauce 150g of frozen peas, defrosted ½ a garlic clove 1 sprig of basil 1 lemon, juiced

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To make the semi-dried tomatoes, preheat the oven to 160ºC. Toss the halved cherry tomatoes with the finely chopped garlic, thyme leaves and a drizzle of extra virgin olive oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly ground black pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven. To make the sauce, transfer the drained peas, garlic and basil to a blender with a splash of water until you have a smooth, loose puree. Taste and season with fresh lemon juice and salt. Set aside at room temperature. To cook the gnudi, bring a pan of salted water to the boil, add a batch of gnudi (take care not to overcrowd the pan) and cook

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DAT E N I G H T

DAT E N I G H T

Chickpea and rosemary pasta with king oyster mushrooms

Ingredients and recipe continued To serve 30g butter

until they rise to the top – no longer than one minute, or they will fall apart. Drain and leave to steam for a minute or so.

1 tbsp of pine nuts 1 lemon, zested a handful of small basil leaves

Add the butter to a large frying pan placed over a high heat and, once melted, add the cooked gnudi. Cook until crisp and golden, gently shaking the pan to turn the gnudi and get an even colouring. Toast the pine nuts in a hot dry pan for a minute or so until lightly golden. Spoon the sauce into two bowls, then divide the gnudi between each one. Sprinkle the semi-dried tomatoes on top, then finish with the toasted pine nuts, some lemon zest, basil leaves and freshly ground black pepper.

This semolina pasta from the south of Italy doesn't require a pasta machine and is egg-free making it great for plantbased diets. Don't be tempted to substitute dried chickpeas for tinned, you'll be amazed at the amount of flavour coming from the humble dried legumes.

Serves 2 Cooking time: 2 hours, plus overnight soaking and resting time Equipment: Pasta machine or long rolling pin Pasta 150g of semolina flour, plus extra for dusting 75ml of lukewarm water Chickpeas 80g of dried chickpeas, soaked overnight 2 garlic cloves, skins left on but bashed 1 bay leaf Pasta sauce extra virgin olive oil for cooking, plus extra for drizzling ½ an onion, finely diced 2 garlic cloves, finely sliced 1 pinch of chilli flakes 1 sprig of rosemary, leaves picked and finely chopped

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Make the pasta dough by placing the semolina flour in a bowl and slowly adding the water, mixing with a fork until the flour and water start to come together (you may not need to use all the water). Tip out onto a clean work surface lightly dusted with some more semolina flour and knead the dough for 10 minutes, until smooth. You can add a little more flour if the dough seems too wet, although it will vary a little depending on the temperature and humidity of your kitchen. Wrap and leave to rest for 1 hour in the fridge. Drain the chickpeas and place in a pan with the garlic cloves, bay leaf and a large pinch of salt. Add roughly double the volume of water to chickpeas then bring to the boil, skimming off any scum that rises to the surface and topping up with water if needed. Simmer for an hour, or until the chickpeas are cooked. Once cooked, drain the chickpeas, reserving about 50ml of the cooking liquor and discarding the garlic and bay leaf. Once the pasta dough has rested, roll out the dough to a 2mm thickness using a long rolling pin, or a pasta machine if you have one. Cut the rolled-out pasta into strips roughly 8cm long and 2–3cm wide. Sprinkle with a little semolina flour as you work to stop the ribbons sticking together.

75ml of white wine

Place a large pan over medium heat with a generous dash of olive oil. Once hot, sauté the onion, garlic, chilli flakes and rosemary with a pinch of salt. Once soft but not coloured, add the chickpeas, white wine and the reserved chickpea stock, and simmer until the liquid in the pan has reduced by half.

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DAT E N I G H T

Ingredients and recipe continued To finish 1 dash of extra virgin olive oil 2 large king oyster mushrooms 1 handful of chopped parsley

Bring a large pan of salted water to the boil and place a frying pan over a high heat, with a dash of oil. Slice the mushrooms lengthways and lightly score a crisscross pattern into the cut side. Place the mushrooms cut-side down in the pan and fry for 3–5 minutes depending on the size, then flip over to reveal a nice golden colour. Season the mushrooms with a pinch of salt, turn down the heat and cook for a minute more to ensure they’re cooked through. Cook the pasta in heavily salted boiling water for 4 minutes, or until al dente. Drain the pasta and add it to the chickpeas with a splash of the pasta water – the starch from the cooking water will help emulsify the sauce. Toss everything in the pan until nice and glossy. Season with plenty of salt and freshly ground black pepper and divide between two bowls or plates. Top with the king oyster mushrooms and finish with a sprinkle of parsley.

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DAT E N I G H T

Scallop carbonara You'll often find scallops paired with a creamy sauce or crisp, salty bacon, so it makes sense they work so well in a carbonara. Our bain marie cooking method is a fail-safe way of getting that perfectly silky sauce without over-cooking the eggs. You'll never look back once you've made it this way.

Serves 2 Cooking time: 2 hours 200g of spaghetti or linguine 100g of smoked pancetta, diced 1 egg 2 egg yolks 60g of Parmesan cheese, finely grated 150g of scallops, diced into quarters, or use queenie scallops

Cook the pasta in heavily salted boiling water for 10 minutes. As the pasta cooks, place a frying pan over a medium heat and add the pancetta, cooking until crisp and golden (do not add oil to the pan as the fat from the pancetta will suffice). Add the egg and egg yolks to a large glass or metal bowl and whisk in the grated Parmesan, reserving a handful to garnish. Season the mixture with salt and pepper. Once the pasta is cooked, reserve a splash or two of the pasta water, then drain. Set up a bain marie by placing a small pan of water over a medium–low heat and then place the bowl containing the egg mixture on top (the bottom of the bowl should not be touching the water.) Add the pasta to the bowl and use tongs to coat the pasta in the egg mixture, adding a little of the pasta water to loosen. Slowly cook, tossing the pasta regularly, until the sauce is slightly thickened. Return the pancetta pan to a high heat. Pat the scallops dry with kitchen paper, sprinkle with salt, then add them to the pan and cook for around 30 seconds on each side – you want as much colour on the scallops as possible during this short cooking time. Once lightly golden and just-cooked, add the pancetta, scallops and pancetta fat to the spaghetti and stir again with the tongs. The carbonara sauce should be creamy and glossy. Season with salt and pepper, then divide between two bowls and top with the remaining Parmesan.

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DAT E N I G H T

Coriander-crusted tuna steaks with charred pickled courgettes, feta and mint This dish is great for date night as it's fresh and light, yet packed with flavour from the citrussy coriander seeds and sweet vegetables. Even better, much of it can be made in advance.

Serves 2 Cooking time: 1 hour Equipment: Pestle and mortar Semi-dried tomatoes 8 cherry tomatoes, sliced in half ½ a garlic clove, finely chopped 1 thyme sprig, leaves picked and finely chopped a drizzle of extra virgin olive oil Flaky sea salt

Begin by making the semi-dried cherry tomatoes. Preheat the oven to 180ºC. Toss the halved tomatoes with the finely chopped garlic, chopped thyme and a drizzle of oil, arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly ground pepper. Place in the oven and cook for 35-45 minutes or until just starting to dry out, then remove from the oven and leave to cool completely. Toss the courgettes with a drizzle of olive oil. Place a griddle pan over a high heat and once smoking hot, start griddling the courgettes in batches. Once golden, transfer to a bowl.

Pickled courgettes 2 courgettes, very finely sliced 1 tbsp of elderflower cordial 2 tbsps of sherry vinegar 1 tsp of extra virgin olive oil, plus extra for cooking

Make a quick pickle dressing by combining the elderflower cordial with the vinegar, extra virgin olive oil and some salt and pepper. Pour this dressing over the warm courgettes and leave them to cool in the pickle (they can also be left to marinate overnight if you have the time).

40g of Kalamata olives 60g of feta, crumbled 1 handful of mint leaves, torn Coriander-crusted tuna 1½ tbsp of coriander seeds 1 tsp of black peppercorns 1 tsp of flaky sea salt 2 tuna steaks

Crush the coriander seeds, peppercorns and flaky salt in a pestle and mortar to create a coarse crust. Pour out onto a plate and dip the tuna steaks on to the plate to crust both sides. Place a large frying pan over a high heat with a dash of oil. Once smoking hot, cook the tuna for one minute on each side, depending on the thickness of the steaks. To get a perfect rare finish the fish, keep an eye on the sides – you should see the cooked portion of fish edging up towards the centre, ensure this is only a few mm thick on each side, then remove from the pan.

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DAT E N I G H T

DAT E N I G H T

Hake Diane

Recipe continued

As the tuna cooks, add the oven-dried tomatoes to the bowl of pickled courgettes along with the olives, feta and mint and give everything a good stir.

Diane sauce is made with cream, Cognac, mushrooms, mustard and parsley, and is usually cooked in the pan after the steak, for added flavour. It's also perfect for dunking chips into! Any leftover butter can be frozen and sliced off in pieces to melt over seasonal greens.

Divide between 2 plates, then slice the tuna, arrange the slices on top, and serve.

Serves 2 Cooking time: 45 minutes Chips 2 Maris Piper potatoes vegetable oil, for deep frying Diane sauce 1 dash of vegetable oil ½ a banana shallot, finely sliced 1 garlic clove, sliced 50g of button mushrooms, sliced

Peel the potatoes then slice the tops off so they sit steadily on your chopping board. Cut into 5mm wide chips, then place into a bowl of water to rinse off the starch. Heat a pan of oil for deep-fat frying to a temperature of 160ºC (take care not to fill it more than one third full). Cook the chips in batches for around 4 minutes, until soft – they will still be pale in colour. Once each batch is complete, drain on kitchen paper. When all the chips have been cooked once, increase the oil temperature to 180ºC. Cook the chips for a second time, until golden brown, about 2–3 minutes. Drain on kitchen paper and season with salt.

1 knob of butter 50ml of Cognac ½ a tsp of Worcestershire sauce ½ a tsp of Dijon mustard 75ml of double cream 1 handful of parsley leaves, finely chopped Buttered peas ½ lemon, zested 1 tbsp of finely chopped parsley ½ garlic clove, finely grated to a paste 40g of butter, softened

To make the sauce, place a frying pan over a medium heat with a dash of vegetable oil. Once hot, sweat the shallots and garlic until soft, then add the mushrooms and a knob of butter and cook for a few minutes on high heat, until softened. Add the Cognac and carefully set alight by tilting the pan towards the gas flame, or by using a match. Once the flames have gone out, stir in the Worcestershire sauce and Dijon mustard. Cook for a couple of minutes, then stir in the double cream and reduce until slightly thickened. Stir in the chopped parsley, then taste and season with salt and pepper. Make a flavoured butter for the peas by mixing the lemon zest, parsley and garlic through the softened butter.

150g of frozen peas, defrosted

Place a non-stick frying pan over high heat and season the hake with salt and pepper. Once hot, add the oil and place the fish skin-side down in the pan. Turn the heat down to medium and cook for 4–5 minutes, until the skin is golden and crisp. Recipe continues overleaf

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Ingredients and recipe continued Hake 1 dash of vegetable oil 400g of hake, cut into 2 steaks

Carefully flip the fillets over and add the butter. Once melted and foaming, baste the fish with the butter for 1 minute before removing from the heat to rest for a further minute.

1 knob of butter

Cook the peas for 2 minutes in salted boiling water, then drain and fold through a spoonful of the flavoured butter. Plate up the fish with the chips and spoon over the sauce, bringing any leftover sauce to the table in a jug along with a side dish of the buttered peas.

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Spatchcock poussin with peas, beans, artichokes and sauce vierge This dish is a real celebration of seasonal vegetables and a nice light option for a summer evening. Any leftover vegetables and sauce will still be fantastic served the next day, at room temperature.

Serves 2 Cooking time: 1 hour Poached poussin 2 poussins 300ml of chicken stock 1 dash of olive oil 1 banana shallot, finely sliced 3 garlic cloves, sliced 100ml of white wine 3 tinned artichoke hearts, quartered 50g of peas, fresh or frozen 50g of green beans, halved Sauce vierge 1 tomato ½ a garlic clove, minced 1 large handful of basil, finely chopped 1 large handful of dill, finely chopped 1 large handful of flat-leaf parsley, finely chopped ½ a tsp coriander seeds, finely crushed 1 tbsp of extra virgin olive oil 100ml of olive oil

Preheat the oven to 190ºC. To spatchcock the poussins, place a bird breast-side down and use scissors to cut out the spine. Flip it over and push down on the bird to flatten it out, then repeat with the second. Place in an ovenproof dish with the stock and cook in the oven for 25 minutes or until the juices run clear when a skewer is inserted into the thickest part of the thigh. As the poussins cook, make the sauce vierge. Carve out the stalk of the tomato using a small knife and score a small cross in the bottom. Plunge into boiling water for a few seconds, then drain and refresh in a bowl of iced water. Peel, deseed and finely chop into 7mm dice. Place in a bowl with the garlic, chopped herbs and crushed coriander seeds then mix in the oils, and season with lemon juice, a pinch of sugar, salt and pepper. Once the poussins are cooked, leave to rest in a warm place and strain the stock into a jug. Remove as much fat as possible from the top of the stock using a large spoon or ladle– you can stir this fat into the sauce vierge for an extra richness to the sauce. Place a high-sided frying pan over a medium heat with a dash of olive oil and add the sliced shallot and garlic with a pinch of salt. Cook for a couple of minutes until soft and translucent, then add in the white wine and reduce by half. Next add in the artichokes, peas, green beans and stock from the poussins and simmer for 5 minutes. Season with salt and pepper.

lemon juice, to taste sugar, to taste

Divide the vegetables between two bowls and spoon over some of the sauce vierge then top with the poussins and serve warm.

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DAT E N I G H T

Fillet steak with creamy white beans and Cambridge sauce Cambridge sauce is similar to a hollandaise, with the addition of anchovies, capers and herbs – predominantly tarragon. Here, it’s used to coat crisp green beans, which contrast the creamy cannellini and rare fillet steaks.

Serves 2 Cooking time: 1 hour, 15 minutes, plus overnight soaking time Creamy cannellini beans 120g of dried cannellini beans, soaked overnight 1 bay leaf 150ml of double cream 2 fat garlic cloves, finely grated to a paste ½ tsp of Dijon mustard Green beans with Cambridge dressing 1 tbsp of tarragon leaves, chopped

Begin by soaking the beans in cold water overnight. The next day, drain, place in a pan with the bay leaf and top up with cold water. Bring to the boil, then reduce to a simmer and cook until tender – this will take about an hour, though the cooking time may vary depending on the age of the beans. Place the cream in a small pan with the garlic paste. Bring to the boil, then reduce to a simmer and cook for 3 minutes, until slightly thickened. Once the beans are ready, drain them and fold through the cream. Stir through the Dijon mustard and season with salt and pepper. Set aside, ready to reheat later. In the meantime, prepare the Cambridge dressing by mixing together the herbs, anchovy fillets, capers, sherry vinegar and cayenne pepper. Pour in just enough oil to create a dressing then taste and season with salt and pepper.

1 tbsp of parsley leaves, chopped 1 tbsp of chives, finely chopped 3 anchovy fillets, finely chopped 1 tsp of capers, finely chopped 2 tsps of sherry vinegar, or cider vinegar 1 pinch of cayenne pepper 1–3 tbsps of olive oil 60g of green beans, trimmed Steaks 2 fillet steaks, at room temperature 1 dash of vegetable oil 1 knob of butter

Place a frying pan over a high heat and, once smoking, season the steaks heavily with salt and pepper (open a window, if possible!) Add a dash of oil to the pan, followed by the steaks. The exact cooking time will depend on the shape of the steak: if they are wide and flat, they will only need a minute on each side. However, if they are tall and slender, they will need around 2 minutes on each side. Either way, once you’ve flipped them over, add a knob of butter, tilt the pan, and use a spoon to butter-baste the steaks for the second half of the cooking time. Remove the steaks from the pan and leave to rest for 4 minutes.

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DAT E N I G H T

DAT E N I G H T

Pork chops with polenta chips and candied tomatoes

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As the steaks rest, cook the green beans in a pan of salted boiling water for 3–4 minutes, then drain and toss with the Cambridge dressing. Reheat the creamy beans gently, then taste and season if needed.

Good quality pork chops are absolutely key to the success of this dish, as they will have a thick rind of fat, which can be slowly rendered down, adding flavour to the pan that can then be used to complete the cooking process. Served with thick polenta chips and candied tomatoes, this dish is guaranteed to impress.

Divide the creamy beans between 2 plates and place the green beans on top. Drizzle with the remaining dressing, then top with the rested steaks.

Serves: 2 Cooking time: 2 hours Candied tomatoes 2 large plum tomatoes 80g of honey

Preheat the oven to 150ºC. Lightly score a cross in the bottom of each tomato and carefully carve out the stalk using a small knife. Blanch the tomatoes for 1 minute in a saucepan of boiling water, then refresh in iced water and peel away the skins. Place them on a small baking tray (whole) and place in the oven to dry out for 90 minutes.

25g of sherry vinegar 1 garlic clove, bashed 1 rosemary sprig Polenta chips 450ml of vegetable stock 50g of butter 150g of quick-cook polenta, plus 2 tbsps for dusting 60g of Parmesan cheese, grated, plus extra to serve Pork chops 2 pork chops, at least 2.5cm thick and weighing approx. 250g each Herbed yoghurt 1 tbsp of chopped parsley 2 tbsps of Greek yoghurt

To make the polenta chips, place a saucepan over a medium heat and add the stock and butter. Bring to the boil, then whisk in the polenta and cook for 2–3 minutes until the mixture starts to thicken. Add the Parmesan and whisk well, then season with salt and pepper. Pour into a deep tray or dish and use a spatula to push and smooth it into a layer 2cm thick. Cover with cling film and set aside to cool, then place into the fridge to firm up. To make the candying glaze for the tomatoes, combine the honey, vinegar, garlic and rosemary in a small pan and bring to the boil. Once it’s bubbling, add the tomatoes and cook on a medium heat until the honey has almost reduced completely and the glaze coats the tomatoes nicely. Carefully transfer the tomatoes onto a plate, discarding the garlic and rosemary, and rinse the pan out while warm (or it will set into a hard caramel). Once the polenta is cool and firm, preheat the oven to 180ºC. Carefully tip it out onto a chopping board and slice into neat chips, 2cm x 2cm x 6cm long. Place onto a baking tray lined with greaseproof paper and dust with a little more polenta. Transfer to the oven and bake for around 15–20 minutes until golden and crisp.

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Recipe continued

Place a large frying pan (or two smaller ones) over a low heat and balance the pork chops fat-side edges down in the pan, so they're standing upright on their sides. Slowly render the fat over a low heat for 15–20 minutes or until golden brown, then turn the heat up, season the chops with salt and pepper and sear on the meaty sides for 1 minute. Transfer to the oven and cook for 6 minutes, turning half way through. Leave to rest for 5 minutes before carving, to retain the juices as much as possible. Combine the parsley and yoghurt and season with salt and pepper. Once rested, carve the pork chops and plate up neatly beside the bone, serving some of the tomatoes beside the pork. Serve the warm polenta chips on the side along with the herbed yoghurt.

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Duck breast with celeriac lentils and caramelised figs This is the recipe to cook for the person who loves the rich, earthy flavours of sweet, caramelised figs, roasted celeriac and peppery lentils. The duck fat is rendered until crisp, while the meat stays juicy and pink.

Serves: 2 Cooking time: 45 minutes Warm lentil and celeriac salad 100g of Puy lentils, or French green lentils 2 garlic cloves, bashed in their skins 1 sprig of sage 250g of celeriac, peeled and diced into 1cm cubes 1 dash of vegetable oil 2 sprigs of thyme Duck breasts 2 duck breasts

Combine the lentils, garlic and sage in a pan and top up with boiling water. Cook for 30 minutes or until the lentils are tender. Drain, discarding the sage and garlic skins, then roughly chop the garlic cloves and stir back through the lentils. Leave to cool. Preheat the oven to 200ºC. Drizzle the diced celeriac with a little vegetable oil and mix with the thyme sprigs. Roast in the oven for 25–30 minutes, mixing halfway through. Score the skin of each duck breast diagonally, with 5mm gaps between each cut, taking care not to cut into the flesh. Sprinkle with salt, then place skin-side down in a cold, ovenproof frying pan. Place over a medium heat and cook for 5 minutes, or until the fat has rendered out and the skin has turned golden. Flip the breasts over, transfer the pan to the oven and cook for another 5 minutes for medium-rare duck (add another few minutes if you like your duck more well-done) then leave to rest for 5 minutes.

Caramelised figs 4 small figs, quartered 3 tbsps of red wine vinegar 1 tbsp of caster sugar 1 handful of rocket

As the duck rests, place a small pan over a medium heat and add the quartered figs, red wine vinegar and sugar and reduce by about two thirds, until you have nicely glazed figs and a little reduced syrup to dress the lentils with. Pour the syrup over the lentils and stir through the roast celeriac (discarding the thyme stalks) and the rocket. Taste and season with salt and pepper, then divide between 2 plates. Once rested, carve the duck breasts, place on top of the lentils and top with the glazed figs to finish.

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Lamb cutlets with patatas aliñadas and courgette baba ganoush Patatas aliñadas is a Spanish crushed potato salad of peppers and onions lightly pickled in sherry vinegar, and plenty of fresh herbs. It's important to use good quality extra virgin olive oil for this, as its flavour is integral to the finished dish, which is best served at room temperature or eaten cold the next day.

Serves 2 Cooking time: 1 hour, plus marinating time Equipment: Gas hob or barbecue; blender Lamb cutlets 1 x 8-bone lamb rack, French-trimmed 2 garlic cloves, bashed in their skins 1 sprig of rosemary 1 dash of extra virgin olive oil Courgette baba ganoush

Score the lamb fat into a 5mm crosshatch pattern, then combine with the garlic, rosemary and oil in a container. Season heavily and massage the marinade into the lamb. Cover and refrigerate until needed (preferably overnight). Preheat the oven to 200ºC. Char the courgettes over the open flame of a gas hob or barbecue until blackened all over. Transfer to the oven and cook until soft – 10–20 minutes, depending on the size of the courgettes. Cook the new potatoes in salted boiling water for 20–25 minutes or until completely tender. While the potatoes are cooking, make the dressing by combining the red onion, pepper and vinegar with a pinch of salt.

500g of courgettes 1 garlic clove 1 large handful of mint leaves lemon juice, to taste Patatas aliñadas 400g of new potatoes ½ a small red onion, very finely diced ½ a red Romano pepper, very finely diced 50ml of sherry vinegar 50ml of extra virgin olive oil 1 handful of parsley leaves, chopped 1 handful of mint leaves, chopped

Leave the drained potatoes to steam dry until cool enough to handle, then break apart into craggy shapes (this helps them absorb more flavour as opposed to slicing.) Stir the oil into the potatoes, crushing gently with a wooden spoon, then stir in the dressing and herbs, taste and season with salt. Once the courgettes have cooled a little, scrape off the blackened skins, then place in a blender with the garlic and mint and blitz to a rough paste. Taste and season with salt and lemon. Turn the oven down to 190˚C. Place a large oven-proof frying pan over high heat and add the lamb, fat-side down. Cook for a few minutes until golden. Flip over and place in the oven for 8 minutes. Check the lamb is cooked by inserting a metal skewer near the bone – it should be warm to the touch for blushing pink meat. If it isn’t cooked, return to the oven for 2 minutes before checking again. Once ready, rest for 5 minutes. Carve the lamb rack into 8 cutlets and plate up with some potatoes and courgette baba ganoush.

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Summer Feasts

SUMMER FE ASTS

Burrata with smoky chipotle caponata and chilli lime salt We've added a Mexican twist to this Italian stew by charring the aubergine, courgettes and garlic over an open flame, as you would for a Mexican salsa. This adds smoky flavour that complements both the hot, sweet chipotle and creamy, cooling burrata. Leftover chilli lime salt is perfect for rimming margarita cocktail glasses.

Serves 4-6 Cooking time: 45 minutes, plus overnight resting time Equipment: Gas hob or barbecue; pestle and mortar Smoky chipotle caponata 1 aubergine 1 courgette 4 garlic cloves, in their skins 1 tbsp of olive oil

This caponata is served at room temperature, and at its best the day after it's made. Begin by charring the aubergine, courgette and garlic cloves over an open flame – this can be done over a barbecue or a gas hob. Lay the vegetables directly against the flames, turning occasionally until the skins are completely blackened. Leave to cool a little. In the meantime, place a large pan over a medium heat and add the olive oil, diced onion and celery. Cook for 5 minutes, until starting to soften. Add the chipotle chilli flakes, oregano and red wine vinegar and simmer until reduced by half. Add the tinned tomatoes and simmer for around 5 minutes.

½ a red onion, diced 1 celery stick, diced 1 tsp of chipotle chilli flakes 1 tsp of dried oregano 80ml of red wine vinegar 400g of tinned tomatoes 75g of Kalamata olives 2 tbsps of sultanas 25g of caster sugar 1 handful of mint leaves, chopped Chilli and lime salt

Once cool enough to handle, peel and discard the skins of the garlic cloves and roughly chop them. Use your hands or a small knife to scrape off and discard the black skins of the aubergine and courgette. Dice the courgette into 2cm cubes and slice the aubergine into 6cm strips. Add the smoky vegetables to the pan along with the olives, sultanas and sugar and simmer for around 10 minutes until the sauce has thickened a little and clings to the vegetables but isn’t too dry. Remove from the heat, leave to cool (refrigerate overnight if you have the time, then bring back to room temperature before serving.)

1 tsp of chipotle chilli flakes 2 tbsps of flaky sea salt 1 lime, zested

To make the chilli lime salt, grind the chilli flakes in a pestle and mortar, then grind in the salt. Finally, stir in the lime zest. Store in an airtight container.

To serve 2 burrata extra virgin olive oil

When ready to serve, stir mint through the caponata, spread over a serving plate and top with the burrata, split in half. Drizzle with extra virgin olive oil and sprinkle with the chilli lime salt.

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SUMMER FE ASTS

Spinach and ricotta stuffed courgettes with mange tout and miso sweetcorn purée This layered vegetable dish is full of contrasting flavour combinations – iron rich spinach meets creamy ricotta, while salty miso enhances the sweetness of the corn. The whole dish is finished with a crunchy smoked paprika crumb.

Serves 4, or 8 as part of a larger meal Cooking time: 1 hour Stuffed courgettes 2 large courgettes (a mix of yellow and green is nice) 100g of spinach 15g of mixed fresh herbs, e.g. mint, basil, tarragon, chives and parsley, chopped 250g of ricotta, drained of excess liquid 1 lemon, zested Miso sweetcorn purée 285g of tinned sweetcorn (drained weight) 2 tsps of miso paste Smoked paprika crumb

Preheat the oven to 180ºC and roast the courgettes whole on a tray for 10–20 minutes, depending on firmness. As the courgettes roast, wilt the spinach down in a large, lidded frying pan with a pinch of salt. Transfer to a sieve and allow to cool a little. Once cool, squeeze out as much water as you can from the spinach, then finely chop and place in a bowl with the chopped herbs, ricotta and lemon zest. Once the courgettes have roasted, slice them lengthwise, scoop out the seeds, roughly chop, and place in a bowl with the spinach mixture. Stir to combine, then taste and season with salt and pepper. Spoon back into the courgettes and place in a roasting tray. Transfer back into the oven and roast for 30 minutes. To make the sweetcorn purée, place the drained sweetcorn in a pan, top up with water and bring to the boil. Cook for 5 minutes, then drain, saving a cup of the cooking water, and transfer to a blender with the miso paste. Blend on high, adding in a little of the cooking water bit by bit until you have a smooth purée.

1 knob of butter 1 garlic clove, finely grated 10g of panko breadcrumbs 1 pinch of smoked paprika To serve 1 dash of vegetable oil 150g of mangetout

To make the crumb, melt the butter in a frying pan and fry the garlic and breadcrumbs with the smoked paprika until crisp and golden. Drain on kitchen paper and season with salt. Place a frying pan over a high heat and, once smoking hot, add the mangetout with a very small drizzle of oil and cook, tossing the pan occasionally for a few minutes until charred on both sides. When ready to serve, spread the sweetcorn purée over a platter – this can be served at room temperature. Scatter over the charred mangetout and top with the stuffed courgettes. Finish with a sprinkling of the smoked paprika crumb.

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SUMMER FE ASTS

Tomato, feta and pistachio tart with green salad This pretty tart screams summer and will look even better if you can find a combination of different coloured tomatoes. To make the tart vegan, use a vegan puff pastry and plant-based feta.

Serves 4–6 Cooking time: 40 minutes Tomato tart 30g of shelled pistachios 100g of feta 20g of basil leaves 1 sheet of puff pastry

Preheat the oven to 200ºC and place a large baking tray inside. Combine the pistachios, feta and basil in a blender and blitz to a coarse rubble. Score a 3cm border around the edge of the pastry and prick the base with a fork. Spoon the feta mixture evenly over the centre, then arrange the tomato slices on top, being careful not to add too much liquid.

4–5 heritage tomatoes, sliced 1 tsp of milk (or oat milk) 1 pinch of turmeric powder a drizzle of extra virgin olive oil Green salad 40g of Tenderstem broccoli ​​5 0g of green beans 40g of asparagus spears 50g of mangetout 70g of cucumber

Mix the oat milk with the turmeric and brush the border with it, to glaze. Carefully transfer onto the hot tray then into the oven. Bake for 10 minutes, then turn down the oven to 170ºC and cook for a further 15–20 minutes. Bring a large pan of water to the boil with a big pinch of salt and prepare a bowl of iced water. Cook the broccoli for 4 minutes then plunge into the water to preserve the bright green colour. Repeat with the green beans and asparagus for 3 minutes and the mangetout for 1 minute, adding the vegetables to the iced water as they’re cooked.

50g of fresh peas 60g of mixed salad leaves 10g of herb leaves – a mixture of basil, parsley, mint and dill Lemon dressing 2 tsps of extra virgin olive oil ½ lemon, zested

Use a mandoline or vegetable peeler to shave fine ribbons of cucumber and place them in a bowl with the drained, blanched vegetables and fresh peas. Whisk the oil and lemon juice together (it probably won't emulsify, which is fine). Add the lemon zest and season with salt and pepper.

1 tsp of lemon juice

Pour over the vegetables and toss to combine, then add the salad leaves and herbs and arrange on a large platter. Season the tart with salt and pepper, drizzle with a little extra virgin olive oil and serve either warm or at room temperature.

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SUMMER FE ASTS

Squid with marinated peppers and coriander Trapanese pesto Pesto alla Trapanese hails from the Sicilian city of Trapani, and is made with tomatoes, almonds and mint. We've switched it up a bit by adding coriander to the mix, which works beautifully with the tender squid.

Serves 2 Cooking time: 1 hour, plus marinating time for the peppers Equipment: Food processor Marinated peppers 1 dash of olive oil 2 bell peppers (a mix of different colours if possible) 2 rosemary sprigs 3 garlic cloves, bashed in their skins 1 tbsp sherry vinegar 3 tbsps of extra virgin olive oil, or just enough to cover the peppers Coriander Trapanese pesto 20g of blanched almonds 100g of cherry tomatoes

Begin by marinating the peppers. Preheat the grill to mediumhigh, then rub the skins of the peppers with a dash of olive oil. Place the peppers on a tray and put them under the grill until the skin is blistered, then turn them over – they’re ready when the skin is blackened all over. Transfer to a bowl and cover, this will help the skins peel off easily. Once cool enough to handle, peel and discard the skins, stalks and seeds and tear each pepper into 3 or 4 large strips. Place in a bowl with the rosemary sprigs and garlic then pour over the vinegar and oil and leave to marinate for at least 1 hour (the peppers can be made a few days in advance, as long as they remain completely submerged in the liquid). To make the pesto, toast the almonds in a hot, dry frying pan until slightly golden with an oily sheen. Make sure you stir the almonds regularly to prevent them burning. Leave to cool slightly.

½ a garlic clove 20g of pecorino, grated 2 tbsps of olive oil 15g of coriander, roughly chopped 5g of mint leaves, roughly chopped lemon juice, to taste

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Once the nuts have cooled, add them to the food processor with all the ingredients apart from the lemon juice, salt and pepper and blend until you have a coarse pesto. Taste and season with the lemon juice, a pinch of salt and black pepper. To cook the squid, pat dry with kitchen paper and slice the tubes into 7mm rings and cut the tentacles into 3 or 4 smaller pieces. Place the flour on a plate with a pinch of salt and pepper, then dust the squid with it – this will give you a nice golden colour and slight crisp.

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Ultimate prawn cocktail salad

Ingredients and recipe continued Squid 2 medium squid, cleaned and separated into tubes and tentacles 50g flour, for dusting

Place a large frying pan over a high heat and once smoking hot, add a dash of oil followed by the squid. Cook for a couple of minutes on each side, taking care not to overcook, as this will make the squid tough and chewy.

It's hard to improve on an already classic dish, but we've managed with a few cheffy tweaks. Buying good quality shell-on prawns and extracting all the flavour from the heads and shells takes our Marie Rose sauce to the next level. Crunching over prawn cocktail crisps at the end is a real game changer, too...

1 dash of olive oil 1 handful coriander, chopped

To serve, spread the pesto over a platter and drape over the peppers, including some of the marinating juices from the peppers. Top with the crispy squid and chopped coriander, and serve immediately.

Serves 4-6 Cooking time: 1 hour, 30 minutes Paprika roast potatoes

To make the paprika roast potatoes, preheat the oven to 180ºC. Quarter the new potatoes lengthways and place them in an oven tray with the spices, salt and a drizzle of oil. Toss until evenly coated then place in the oven and roast for 50 minutes. Remove and leave to cool to room temperature.

700g of new potatoes 1 tsp of smoked paprika ½ tsp of garlic granules ¼ tsp of cayenne pepper ¼ tsp of salt 1 dash of olive oil Semi-dried tomatoes 8 cherry tomatoes, sliced in half horizontally 1 garlic clove, finely chopped 2 thyme sprigs, leaves picked and finely chopped a drizzle of extra virgin olive oil Prawn head Marie Rose 12 large shell-on prawns 2 dashes of oil 3 tbsps of mayonnaise 2 tbsps of ketchup

To make the semi-dried tomatoes, turn the oven down to 160ºC. Toss the halved cherry tomatoes with the finely chopped garlic, thyme leaves and a drizzle of extra virgin olive oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly ground black pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven. To make the prawn head stock for the marie rose sauce, remove the heads, shells and legs, leaving the tails attached to the prawns. Place a pan over a high heat with a very small dash of oil and once smoking hot, add the heads, shells and legs. Use the end of a rolling pin to bash the heads, extracting all the juices and flavour. Cook on high for a few minutes until the shells have turned pink and are starting to caramelise, then top up with 500ml of water. Simmer until almost reduced completely and you are left with around 50–30ml, then strain through a fine sieve and set aside to cool.

1 tbsps of prawn head stock ¼ tsp of Worcestershire sauce ¼ tsp of sriracha 1 pinch of smoked paprika

To make the prawn head Marie Rose sauce, whisk the ingredients together, then stir through the cooled prawn head stock. Taste and season with lemon juice, salt and pepper.

Lemon juice, to taste

Mix the cold water prawns through two-thirds of the sauce and reserve the rest to drizzle over the finished salad.

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Ingredients and method continued To Serve 1 romaine lettuce 150g of cold water prawns, peeled 2 avocados 100g of samphire 1 packet of prawn cocktail crisps

To assemble the salad, take the outer leaves of the lettuce and arrange them around the edges of a large platter. Chop the rest of the lettuce into 1cm shreds and scatter in the middle. Add the roast potatoes, followed by the oven dried tomatoes and spoon over the cold water prawns. Peel the avocado and slice into large wedges and add those. Place a large frying pan over a high heat. Once smoking hot, add a dash of oil and the reserved large prawns to the pan. Cook for 1–2 minutes, then flip over, add a squeeze of lemon juice and heat through on the other side for 30 seconds. Remove the prawns from the pan and transfer straight onto the salad, then place back over a high heat and add the samphire. Cook for 1 minute over high heat just to warm through and char slightly, then scatter this over the salad too. Finish by drizzling the remaining Marie Rose dressing over the salad and crumbling a handful of crisps over the top for a pleasant crunch.

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Fennel and lemon grilled bream with gribiche potato salad The fennel seed and lemon marinade is inspired by an Italian porchetta, which uses the same rub on pork belly. It instantly evokes summer and works well on the barbecue. Gribiche sauce is a classic French dressing, which is divine with buttery new potatoes, but leftovers are delicious drizzled over simply cooked veg.

Serves 4 Cooking time: 25 minutes, plus marinating time Equipment: Pestle and mortar Fennel and lemon bream 1 tbsp of fennel seeds 1 small garlic clove 1 tsp of black peppercorns 1 tsp of flaky sea salt

Begin by making the rub. Place the fennel seeds, garlic, peppercorns and salt in a pestle and mortar and grind to a coarse rubble. Stir in the lemon zest. Lightly slash the skin on both sides of the bream, and rub with a little oil. Pat the rub over both sides of the fish then place on a tray and refrigerate. Remove from the fridge 5 minutes before you want to begin cooking. Cook the new potatoes in salted boiling water for 15 – 20 minutes until tender. Drain and leave to cool.

1 lemon, zested 2 large whole sea bream, gutted and scaled a drizzle of olive oil Gribiche potato salad 800g of new potatoes

To make the gribiche dressing for the potatoes, bring a pan of water to the boil and lower the eggs into it. Cook for 7 minutes, then place in a bowl of cold water to chill down. Peel the eggs and halve them, then scoop out the yolks (they should be in between runny and fudgy) and place in a bowl. Finely chop the whites and set aside separately.

2 eggs 1 tsp of Dijon mustard 1 lemon, zest and juice to taste 30ml of olive oil 2 tbsp of capers, finely chopped 25g of gherkins, finely chopped 2 small shallots, peeled and finely diced ½ a bunch of tarragon, chopped ½ a bunch of parsley, chopped

Stir the Dijon into the egg yolks to create a smooth paste. Then add the rest of the ingredients including the chopped egg whites, and season with salt, pepper and lemon juice. Roughly break the potatoes apart with your hands then stir the gribiche dressing through them to create a rustic potato salad. Now you are ready to cook the bream, fire up a barbecue or preheat a grill. Cook the fish for about 8–10 minutes, carefully flipping over half way through. Serve hot, with the potato salad.

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Pressed harissa chicken thighs with courgette, persimmon and chermoula salad Chermoula is a North African sauce made from coriander, parsley, preserved lemon and cumin. Its fresh, vibrant flavours season the raw courgette ribbons perfectly and cut through the fat from the chicken skin. This is also a stunning platter to serve in the centre of the table, thanks to striking, contrasting tones.

Serves 4 Cooking time: 1 hour Equipment: Food processor Chermoula 25g of coriander, roughly chopped 10g of parsley, leaves picked and roughly chopped 1 spring onion, roughly chopped 1 garlic clove, peeled ½ a preserved lemon

To make the chermoula, place all the ingredients into a food processor with a pinch of salt and blend to a chunky dressing. Taste and season with salt and lemon juice. Rub the chicken thighs with the harissa, ensuring no larger pieces of chilli are attached to the skin, as they will burn. Place a large, non-stick frying pan over a medium heat and, once hot, add the chicken thighs skin side down. Lay a sheet of greaseproof paper over them and weigh them down with something heavy (like a cast iron pan). The heavy weight speeds up the process of cooking, meaning there’s no time for the meat to dry out, as well as ensuring a lovely crisp skin.

60ml of vegetable oil 1 pinch of paprika 1 pinch of cumin, seeds, roughly ground 1 pinch of cayenne pepper Lemon juice, to taste Harissa pressed chicken 8 chicken thighs, boneless with skin 2 tbsps of harissa Salad 3 courgettes 1 persimmon

Cook for 8 minutes, then remove the weight and paper and flip the chicken over for another minute or so (thicker pieces might need a couple more minutes). Depending on the quality of the chicken and size of the pan, you may need to carefully pour out and discard liquid from the pan halfway through. As the chicken cooks, use a mandoline or vegetable peeler to slice the courgettes and persimmon into 3mm ribbons. Place in a bowl and mix with the chermoula, then add the black olives and crumble in the feta. Transfer the salad to a serving platter and top with the crispy chicken thighs.

40g of black olives 60g of feta

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Pork shoulder steaks with green romesco and charred peaches Our twist on the famous Spanish red pepper dip involves switching red peppers for green. You may not think it would make much difference, but the green peppers have a more bitter, savoury flavour (unlike the sweeter red pepper), which complements the charred nectarines perfectly.

Serves 4 Cooking time: 1 hour, plus marinating time Equipment: Food processor; barbecue or griddle pan Pork shoulder steaks 4 large pork shoulder steaks 2 sprigs of rosemary, cut into 3 pieces 6 garlic cloves, smashed

A day ahead of cooking, marinate the steaks. Place the steaks in a bowl with the other ingredients and combine to coat everything evenly. Keep in the fridge overnight and remove 30 minutes before cooking to reach room temperature. The romesco can also be made the day before as it develops flavour overnight. Preheat a grill, drizzle a tablespoon of oil over the green peppers and rub so they are evenly coated. Place on a tray and under the grill until the skin is black and blistering, then turn them over until the skin is blackened all over. Place in a bowl and cover – this will help the skins peel off easily.

1 tsp of fennel seeds 1 tsp of cider vinegar 1 tbsp of olive oil Green romesco 3 green peppers 1 slice of white bread 2 tbsp of salted almonds 2 garlic cloves, peeled 1 tbsp of sherry vinegar 3 tbsps of olive oil 1 handful of basil leaves, chopped lemon juice, to taste To serve 200g of Tenderstem broccoli

Once cool enough to handle, peel and discard the skins, stalks and seeds and place the flesh in a food processor with the bread, almonds, garlic, sherry vinegar, remaining oil and basil. Blend to a thick dip consistency then taste and season with salt, pepper and lemon juice. Place a large griddle pan over a high heat or set up a barbecue ready for cooking. Once smoking hot, add the pork to the pan and cook for 4–5 minutes each side, then leave to rest while you cook the vegetables. Gently toss the Tenderstem broccoli and peach wedges in a little oil and use the same hot griddle pan to cook. Three minutes on each side for the broccoli and 2 minutes each side for the peaches. Plate up each element and get people to help themselves!

2 ripe peaches, stone removed and sliced into wedges 1 dash of olive oil

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Aleppo pepper-crusted bavette steak with salted watermelon, charred sugar snap peas and halloumi salad Bavette is an economical cut if you want to feed a big group, plus has bags of flavour and can be tender if cooked correctly (rare). Ask your butcher to tenderise it for you, too, particularly if you have a thicker piece of bavette. Slice thinly against the grain to serve, and we guarantee it will become a favourite cut.

Serves 4, or 6 as part of a feast Cooking time: 30 minutes Steak 600g of bavette steak 2 tsps of Aleppo pepper flakes 1 dash of vegetable oil

Begin by sprinkling the steak with Aleppo pepper flakes and some salt and pepper. Set aside to come to room temperature. Place the sliced onion in a bowl and pour over the elderflower cordial. Mix, then leave to macerate while you prepare the rest of the salad. Place the watermelon in a salad bowl, sprinkle with the chilli flakes and smoked salt and toss to coat.

Watermelon salad ½ a red onion, peeled and finely sliced into half moons 2 tbsps of elderflower cordial 1 small watermelon (1.5kg) , skin removed and cut into 4cm wedges 1 pinch of chilli flakes 1 pinch of smoked salt 1 small dash of vegetable oil 200g of sugar snap peas

To make the white bean purée, place the beans in a blender with the garlic and tahini and blend to a smooth paste. Add a little water to loosen, then taste and season with salt, pepper and lemon juice. Place a large frying pan over high heat and add a dash of oil. Once smoking hot, add the bavette steak. Cook for 3–4 minutes on each side, depending on the thickness of the steak. Remove from the pan and leave to rest for 5 minutes before carving.

1 x 225g block of halloumi, cubed 3 sprigs of mint, leaves picked and chopped 30g of salted almonds, chopped White bean purée 400g of tinned butter beans, drained ½ a garlic clove 1 tbsp of tahini lemon juice, to taste

Add another small dash of oil to a clean, hot pan with the sugar snap peas. Cook until starting to blacken, tossing the pan regularly. Set aside to cool. Return the pan to the heat with a new dash of oil and add the cubes of halloumi. Cook until golden on most sides. As the halloumi cooks, mix the red onion plus all the juices through the watermelon along with the mint and peas. Spread the bean purée over a serving platter, then carve the bavette and arrange it on top. Finish the salad with the warm, golden halloumi and chopped salted almonds.

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Black olive marinated lamb shoulder with chickpeas, celery and feta This summery roast lamb is served with a Provencal-inspired chickpea, celery, feta and lavender salad. The lamb is marinated (preferably overnight) in black olive tapenade which gives it a rich, salty depth of flavour.

Serves 4-6 Cooking time: 2 hours, 30 minutes, plus overnight soaking Braised chickpeas 200g of dried chickpeas, soaked overnight 1 garlic clove, bashed in its skin 1 bay leaf 1 sprig of rosemary 1 bunch of parsley stalks (tied with the rosemary to make a bouquet garni) Lamb shoulder 2 garlic cloves 3 anchovy fillets 2 tbsps of olive tapenade ½ tsp of herbes de Provence ½ a lamb shoulder (approx. 1.2kg)

Soak the chickpeas in cold water overnight. Use a pestle and mortar to grind the garlic and anchovies for the lamb rub to a paste, then stir in the tapenade and herbes de Provence. Score the skin of the lamb shoulder and cover all over with the marinade. Leave to marinate in the fridge overnight or for at least 1 hour. The next day, preheat the oven to 200ºC. Place the lamb in a roasting tray and into the oven for 30 minutes, then turn down to 180ºC and cook for a further 1 hour and 30 minutes. Keep an eye on it, and cover with foil if it starts to blacken a little. Drain the chickpeas from their soaking water and place into a large saucepan. Cover with fresh, cold water to 5cm above the chickpeas and add the garlic, bay leaf and rosemary and parsley stalks. Bring to the boil then simmer for 60–90 minutes until tender (exact cooking time will depend on how old the chickpeas are). Keep an eye on the water level and top up where necessary.

Dressing 50g of white wine vinegar 20ml of extra virgin olive oil 1 lemon, zested ½ bunch of parsley, stalks removed, leaves finely chopped 1 handful of celery leaves, finely chopped 1 pinch of sugar 1 pinch of chilli flakes

Make the dressing by combining everything in a bowl. Taste and season with salt and pepper, then pour over the sliced red onions and leave to marinate. Once the chickpeas are tender, add the celery to the chickpea pan and braise for another 10 minutes. The celery should be just tender, not falling apart. Drain and leave to cool to room temperature.

1 pinch of dried lavender, finely chopped

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Ingredients and method continued Chickpea and celery salad ½ a red onion, finely sliced into moons 4 sticks of celery, sliced into 5mm slices on the angle (leaves saved for dressing) 50g of black olives

Once the lamb has had its cooking time, leave to rest for 30 minutes under foil. Stir the marinated onions, olives and feta through the chickpea and celery salad then serve with the rested lamb.

50g of feta, crumbled

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​​Harissa cabbage tarte tatin This recipe was inspired by a classic apple tart tatin. Braising the cabbage first means it becomes soft and melting, and absorbs lots of flavour. You'll never look at cabbage in the same way again!

Serves 4 Cooking time: 1 hour Equipment: High-sided ovenproof frying pan or skillet ​​Cabbage tart tatin 1 small Savoy cabbage, sliced into 6 wedges 1 dash of vegetable oil 60g of tomato purée 4 garlic cloves, finely grated into a paste 1 tbsp of harissa 350g of water

Remove the larger leaves of the savoy cabbage, as they won’t be used in this recipe (save them for another time). Trim the root down to neaten it up, then slice the cabbage into 6 wedges. Place a large, high-sided, ovenproof frying pan over a high heat, and, once smoking, add a dash of vegetable oil and the cabbage wedges. Cook for 1–2 minutes until nicely charred, then flip over to char the other flat side. Remove from the pan. Turn the heat down to medium and add the tomato purée, garlic paste and harissa and stir for 2 minutes, then add in the water. Place the cabbage wedges back into the pan, using the natural curvature of the cabbage to create a round shape, with 2 of the wedges in the centre.

70g of button mushrooms, halved 1 ready-rolled sheet of puff pastry To finish 1 tbsp of crème fraîche

Add the mushrooms cut-side down in the centre of the pan, in between the cabbage wedges, but within the circle shape. Leave to simmer on a medium-high heat for 15–20 minutes or until almost all of the liquid has evaporated and the cabbage is tender, then remove from the heat.

1 tsp of za’atar

Preheat the oven to 190ºC. Cut a circle of pastry the same size as the pan and pierce several times with a fork. Place on top of the cabbage wedges, tucking around the edges, then place in the oven for 20 minutes. Once the pastry is golden and cooked through, remove from the oven and leave to cool slightly for 2 minutes, then place a plate over the pan, and carefully flip over, onto the plate. Serve with a dollop of crème fraîche and a sprinkling of za’atar.

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Roasted pumpkin with sherry, prunes, capers and garlic This recipe is based on chicken Marbella, which, despite the name, was actually created in '70's New York for the Silver Palate cookbook. Containing sherry, prunes, olives and capers, the sweet and salty marinade works incredibly well with the autumnal pumpkin and its almost fudgy texture.

Serves 4-6 Cooking time: 1 hour 1 small-medium pumpkin 1 dash of vegetable oil 6 garlic cloves, smashed 3 shallots, peeled and quartered lengthwise 120g of pitted prunes 80g of mixed olives, with 1 tbsp of brine from the jar 50g of caperberries or capers (or both) 50ml of red wine vinegar

Preheat the oven to 170ºC. Peel the pumpkin and slice into large wedges – 1 to 3 per person, depending on the size of the pumpkin. Place a large frying pan over a high heat with a dash of oil and once hot, add the wedges. Cook for a few minutes on each side so that you have a nice caramelisation all over. You may need to work in batches. Transfer the caramelised pumpkin to an ovenproof dish with the rest of the ingredients, seasoning with salt and pepper. Cover with foil and bake for 45 minutes, removing the foil for the last 15 minutes of cooking time.

4 sprigs of oregano 100ml of sherry 1 tbsp of demerara sugar

Serve with rice or couscous, mashed potato or bread and a selection of salads.

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Sobrasada salmon en croûte with fennel and orange gratin Sobrasada is a Spanish spreadable sausage, with a similar flavour to chorizo or ‘nduja. The sweet and slightly spicy flavour compliments the salmon beautifully and adds another dimension to the dish. It’s available online or from delis or larger supermarkets but you can use finely sliced chorizo as an alternative .

Serves 4 Cooking time: 1 hour, 30 minutes Sobrasada salmon en croute 150g of sobrasada, at room temperature 700g skinless side of salmon 2 large sheets of puff pastry 2 handfuls of large spinach leaves 1 egg, beaten with a pinch of salt Fennel gratin

Roll out the sobrasada (or pinch it flat with your fingers) and spread as evenly as possible over the salmon on both sides. Place 1 sheet of pastry on greaseproof paper and onto a large tray. Lay out spinach leaves in the shape of the salmon, top with fish and cover with spinach leaves. Brush egg wash around the salmon then place the second sheet of pastry on top, gently pressing down around the salmon to remove any air bubbles. Trim around the salmon, creating a tail shape at the wider end and fin shapes top and bottom. Save the excess pastry to create an eye, mouth and fin, then return to the fridge to firm up.

50g of sobrasada 100g of milk 150g of double cream 1 large or 2 small fennel bulbs 1 garlic clove, grated to a paste Orange and hazelnut crumb 25g of hazelnuts, roughly chopped 20g of panko breadcrumbs 1 orange, zested

Cut an eye, mouth and fin and use egg wash to stick them on. Use a small round pastry cutter or teaspoon to create scale marks in the pastry. Finish with gills around the head and draw lines in the fins and tail, then brush everything with egg. Chill. Prepare the gratin. Preheat the oven to 180ºC. Heat the sobrasada and garlic in a pan then add the milk and cream, bring to the boil and take off the heat. Slice the fennel into wedges and fit snugly into an ovenproof dish, then pour over the sobrasada cream and grate over orange zest. Sprinkle over hazelnuts and panko breadcrumbs and bake for 30 minutes. Turn the oven up to 200ºC and place a large tray in the oven. Once hot, transfer the chilled salmon en croûte to the tray and place in the oven for 15 minutes. After this time, turn the oven down to 170ºC and cook for a further 10 minutes. If the eye, mouth or fins start to burn, cover them with small pieces of foil, trying not to open the oven often. Carefully transfer to a serving platter and serve with the gratin.

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Roast pork belly with brown crab dauphinoise and baked apples Why not mix things up with some surf and turf for your next Sunday lunch? The natural sweetness of the roast pork in this dish works so well with the crabby potatoes and the sharpness from the baked apples.

Serves 4 Cooking time: 3 hours, plus overnight drying Pork belly 1kg of pork belly 1 onion, sliced ½ a garlic bulb, cloves smashed in their skins 1 sprig of rosemary 1 sprig of sage 250g of cider

For the best crackling, you need to prepare the pork belly the night before cooking. Score the skin down the length of the pork at 5mm intervals, prick all over using a metal skewer and pat dry. Leave in the fridge uncovered overnight to dry out. The next day, preheat the oven to 200ºC. Place the sliced onion, garlic and herbs in a tray large enough to fit the pork and the apples, and sit the pork on top. Place in the oven for 30 minutes or until the crackling has bubbled and crisped up. After 30 minutes, or when you’re happy with the crackling, pour in the cider and stock – it should reach about half way up the pork but not touch the crackling. Turn the oven down to 170ºC and place back in the oven for 2 hours.

250g of chicken stock 4-6 apples 1 tsp of cornflour (if needed) Brown crab dauphinoise 800g of potatoes 50g of butter, melted 200g of brown crab meat 1 lemon, zested

As the pork is cooking, prepare the dauphinoise. Peel the potatoes and slice into 2mm thick slices – use a mandoline if you have one. Place them in a large bowl and mix well with the melted butter, brown crab, lemon zest and some salt and pepper. Grease an ovenproof dish then add the potato slices, slightly overlapping in layers, until they are all used up. Cover with foil and place in the oven with the pork for the last hour. Score the apples around the circumference, about two thirds of the way up. When the pork has 40 minutes cooking time remaining, add the apples to the tray and return to the oven. Once cooked, transfer the pork and apples to a plate, cover with foil and leave to rest while you prepare the sauce. Strain the cooking liquid into a pan and taste. If it already has quite an intense flavour, you can let it down with a little stock before reducing into a gravy. Mix the cornflour to a paste with the same amount of water, then stir into the sauce to thicken a little. Serve with the roast pork belly, apples and crab dauphinoise.

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Coq au vin suet pudding The famous French stew works wonderfully in a suet pudding. It takes a bit of time, but makes a lovely Sunday afternoon project. You can also steam the pudding the day before and reheat it, if you want to get ahead.

Serves 4 Cooking time: 3 hours Equipment: 1.2L pudding basin; kitchen string; greaseproof paper; foil Coq au vin filling 2 dashes of vegetable oil 600g of chicken thighs, chopped into 2cm pieces 4 slices of bacon, chopped 1 onion, diced 1 celery stick, sliced 1 carrot, diced

Place a large pan over a high heat with a dash of oil and, once hot, add the diced chicken. Cook until browned all over, then remove from the pan and set aside. Add another small dash of oil in the same pan and add the bacon, onion, celery, carrot and garlic and cook for about 5 minutes. Add the chicken back into the pan along with the button mushrooms, then stir in the flour until evenly combined. Add the wine and tarragon, then simmer for 30 minutes. In the meantime, make the pastry. Place the ingredients in a bowl and stir together using a fork. Once it’s mostly come together, tip out onto a clean, lightly floured surface and knead for a minute until you have a smooth, pliable pastry.

2 garlic cloves, sliced 60g of button mushrooms 2 tbsps of plain flour 400ml of red wine 3 sprigs of tarragon Suet pastry 300g of plain flour, plus a little extra for dusting 1 tsp of baking powder 150g of beef suet 150ml of cold water softened butter, for greasing

Remove about a quarter of the dough for the lid, then roll out the remaining pastry on a floured surface to a 3 – 4mm thickness. Grease the pudding basin, then line evenly with the pastry. After 30 minutes, the coq au vin should have a thick, reduced sauce. Remove the tarragon stalks then pour into the pastrylined pudding basin. Roll out the remaining pastry and cut round the basin to create a lid of the correct size. Lay over the top and fold in the sides to create a seal. Use a small knife to mark a hole in the top to allow the steam release. Lay out a sheet of foil and top with a sheet of greaseproof paper the same size. Make a fold in the centre and then fold back on itself to create a pleat. Lay over the top of the bowl

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Roast chicken with hasselback poutine

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foil side outwards, and secure round the edge with kitchen string, then make a string handle so you can safely lift it out of the steamer. If you don’t have a steamer large enough, place a small plate upside down in the bottom of a large pan so that the basin isn’t sitting directly against the heat. Place the pudding on top of the plate and fill the pan ¾ of the way up the basin. Cover with a lid (or foil) and steam on a low heat for 2 hours. To serve, carefully tip out onto a plate and divide into 4 portions.

Roast chicken is a Sunday lunch classic, and we had to include it in this chapter – with our own twists, of course. The hasselback potatoes are easy to make and the result is lots of edges that will crisp up in the oven, while the potatoes stay soft and yielding inside. Top with plenty of chicken and white wine gravy.

Serves 4 Cooking time: 1 hour, 30 minutes, plus resting time Roast chicken I large free-range chicken 1 onion, roughly chopped 1 carrot, roughly chopped 1 celery stick, roughly chopped ½ a garlic bulb, cloves smashed 1 handful of robust herbs such as sage, thyme or rosemary 150ml of white wine

Preheat the oven to 180ºC. Season the chicken all over with salt and pepper, stuff the garlic and herbs inside, then place in a large roasting tray with the vegetables, wine and stock and place in the oven for 90 minutes. Baste the chicken with the juices every 30 minutes– topping the tray up with liquid if it is evaporating too much (you’ll need 300–400ml to make the gravy) and covering with foil if the skin starts to burn. Drain and dice the mozzarella into 2cm cubes. Spread them out in a tray lined with kitchen paper, top with another sheet of kitchen paper, then place something heavy on top, such as a cast iron pan or a tray filled with tins. This will remove some of the moisture, giving the cheese a chewier texture that better resembles the curds used in Canadian poutine.

300ml of chicken stock Hasselbacks 150g of mozzarella 1 dash of vegetable oil 1kg of new potatoes 4 garlic cloves, bashed in their skins 2 sprigs of rosemary Chicken gravy

1 dash of Worcestershire sauce, to taste

Once the chicken is cooked, transfer to a plate and leave to rest while you prepare the gravy. Strain the liquid from the tray into a jug, then skim off as much fat as you can using a large spoon or ladle. Place a pan over a medium heat with the butter and flour and melt to create a roux. Cook out for a minute, whisking, then slowly add the warm chicken stock. Stir in the redcurrant jelly (if using) and season with white wine vinegar, Worcestershire sauce, and salt and pepper. Simmer for 5 minutes.

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20g of butter 20g of flour 300–400ml of chicken stock, collected from the chicken 1 tsp of redcurrant jelly (optional) 1 dash of white wine vinegar, to taste

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Next, prepare the hasselbacks. Place a wooden spoon alongside a potato – this will stop you from accidentally cutting all the way through. Slice into the potato until you hit the spoon; the finer the slice, the more crispy they will become, so try to cut as many slices into each potato as possible. Repeat with each potato, then place in a tray with the garlic, rosemary and a glug of oil and toss to coat. Sprinkle with salt and pepper then place in the oven for the last hour of the chicken cooking time, tossing occasionally.

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Ingredients and recipe continued Cranberry ketchup 50g of tomato ketchup 50g of cranberry jelly

When the potatoes are golden and crispy, transfer to an ovenproof serving dish and scatter the pressed mozzarella over the top. Turn the oven up to 200ºC and place the hasselback potatoes back in for 5 minutes, to melt the cheese. Make the cranberry ketchup by mixing both sauces together. Pour some of the gravy over the hasselback potatoes and drizzle with cranberry ketchup. Carve the rested chicken and serve with extra gravy.

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Pot roast chicken with leek and mushroom sauce and Marmite wedges Pot roasting a chicken means braising it with some liquid, which makes it incredibly tender. The chicken and creamy sauce is reminiscent of a pie, only with super savoury wedges instead of pastry.

Serves 4 Cooking time: 1 hour, 30 minutes Pot roast chicken 6 garlic cloves, sliced 1 medium chicken 1 dash of vegetable oil 2 leeks, washed and sliced into 3cm pieces 200g of closed cup mushrooms 200g of white wine 1 tbsp of plain flour, mixed into a paste with 1 tbsp of water

Preheat the oven to 180°C. Sneak the sliced garlic under the skin of the chicken breast, then season all over with salt and pepper. Place a large, lidded, ovenproof pan over a high heat with a dash of oil and add the sliced leeks and whole mushrooms. Cook for about 5 minutes until they are starting to brown, then push to the edges of the pan and place the chicken in the centre. Add the wine, cover, then place in the oven for 50 minutes. Scrub the potato skins, then slice the potatoes into wedges lengthwise – about 8–12 per potato. Place onto a large oven tray, then massage the Marmite onto the wedges, drizzle with oil and season with salt and pepper.

50g of crème fraîche 5g of tarragon leaves, chopped Marmite wedges

When the chicken has had 25 minutes, add the potatoes to the oven for 45 minutes, shaking the pan halfway through to ensure the wedges are crisp and golden all over.

3 large Maris Piper potatoes 1 tbsp of Marmite 1 tbsp of vegetable oil 1 dash of vegetable oil poppy seeds, to garnish

After 50 minutes, remove the lid from the chicken and cook for a further 20 minutes to brown the skin. Carefully remove the chicken and rest on a plate. Strain the vegetables through a sieve over a bowl and reserve in a warm place. There will be a layer of chicken fat on top of the stock – use a ladle to skim it off and discard as much as possible. Transfer the stock to a pan and whisk in the flour paste to thicken, then add the vegetables. Stir through the crème fraîche and chopped tarragon. Taste and season with salt and pepper. Carve the chicken and divide between plates, then spoon over the creamy leek and mushroom sauce. Sprinkle the Marmite wedges with poppy seeds and serve with the chicken.

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Rhubarb and elderflower glazed ham, egg and matchstick chips Ham, egg and chips is a real British classic; our version is jazzed up with a sweet and sour rhubarb glaze. We've also switched regular chips for their incredibly moreish and crispy matchstick cousins.

Serves 4 Cooking time: 1 hour, 45 minutes Ham, egg and chips 1kg of unsmoked gammon 2 dashes of vegetable oil 4 Maris Piper potatoes, peeled 1L of vegetable oil, for deep frying 4–8 eggs

Begin by preparing the gammon. Preheat the oven to 180ºC and remove any string from the meat. Score a cross-hatch into the skin then rub with a dash of oil, season with salt and pepper and place in a roasting tray. Cover with foil and cook for one hour. To make the rhubarb glaze, grind the cardamom seeds to a rough powder in a pestle and mortar, then add to a pan with the rhubarb and 20ml of water. Cook on a gentle heat for about 10 minutes, then stir in the date syrup and elderflower cordial and cook for 1 minute. The rhubarb will have completely broken down to a paste. Taste and add caster sugar if it is too sour.

Rhubarb glaze 3 cardamom pods, seeds removed 200g of rhubarb 1 tsp of date syrup 2 tbsps of elderflower cordial caster sugar, to taste red wine vinegar, to taste

After the ham has been cooking for 1 hour, remove the foil and brush all over with the rhubarb glaze. Return to the oven for 30 minutes, checking and re-glazing every 10 minutes. Let the leftover glaze down with a splash of water, then season with vinegar and sugar to create a quick rhubarb ketchup. As the ham glazes, cook your chips. Slice the tops off the potatoes so that they sit steadily on your chopping board. Cut into 2mm matchstick chips, then pat dry with kitchen paper. Heat a pan of oil for deep-fat frying to 180ºC. Cook the chips in batches for around 4 minutes until golden and crisp. Drain on kitchen paper and season with salt while still warm. As the chips are frying, place a large frying pan over a medium heat and add a dash of oil. Crack in the eggs and cook to your liking. Season the yolks with salt and pepper. Slice the ham into steaks or thin slices depending on your preference, then divide between plates. Carefully transfer the fried eggs and finish with the chips.

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Anchovy marinated leg of lamb with rosemary gnocchi alla romana and Italian buttered Tenderstem broccoli Unlike the more commonly served potato-based dumplings, gnocchi alla romana is a comforting baked semolina dish, which is perfectly at home on a Sunday lunch dinner table. Any leftover Italian butter can be frozen, then sliced into discs and melted over steak, seafood or seasonal veg.

Serves 4 Cooking time: 1 hour, 15 minutes, plus marinating time Equipment: 7cm round cutter Marinated lamb 10g of garlic cloves

Use a pestle and mortar to grind the garlic, anchovies and sage to a paste. Score the skin of the lamb and rub with the marinade. Leave in the fridge to marinate overnight or for at least 1 hour. Allow to come to room temperature before cooking. Next, make the Italian butter. Mix the butter with all of the ingredients apart from the broccoli. Roll into a log, wrap in clingfilm and store in the fridge or freezer.

4 anchovy fillets 8 sage leaves, chopped 800g of lamb leg, butterflied Tenderstem broccoli with Italian butter

To make the gnocchi alla romana, bring the milk to a simmer with a pinch of salt and nutmeg and whisk in the semolina flour. Stir on a medium-low heat until the mixture starts to thicken and pull away from the sides of the pan, around 8 minutes.

200g of Tenderstem broccoli 70g of unsalted butter, softened 1 anchovy fillet, finely chopped ½ a garlic clove, finely grated ½ a tsp of capers, finely chopped 10g of pine nuts, toasted ½ a lemon, zested 1 handful of parsley, chopped

Remove from the heat and stir in the butter, cheese, chopped rosemary and egg yolk – make sure the mixture isn’t piping hot as you don’t want to scramble the yolk. Spread the mixture across a greaseproof-lined tray in a 1.5cm–thick layer, then cool. Preheat the oven to 180°C. Place a large frying pan over high heat. Once smoking, add the lamb skin–side down and cook until golden and caramelised, about 5 minutes on each side.

10g of Parmesan, grated Gnocchi alla romana

Transfer to an oven tray and cook 25–35 minutes for medium/ rare meat.

500ml of milk nutmeg, to taste 125g of semolina flour 30g of butter 40g of Parmesan, finely grated (plus 10g extra to grate on top before serving) 1 tbsp of finely chopped rosemary leaves 1 egg yolk

Cut the gnocchi dough into discs using a 7cm round cutter. Lay into an ovenproof dish, slightly overlapping. Grate more Parmesan over the dish and bake for 25 minutes, or until golden. As the lamb rests, cook the broccoli in salted boiling water for 3-4 minutes, drain then stir through 2 tbsps of the Italian butter. Carve the lamb and serve with the gnocchi and broccoli.

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Beef sirloin with celeriac and pickled walnut dauphinoise and horseradish béarnaise This is an excellent use of pickled walnuts, which are delicious, but mostly found on cheeseboards. The sharp pickled flavour cuts through the cream making a perfectly balanced dauphinoise. Be sure to make the béarnaise sauce right before serving, as it will split if re-heated. You can make your own tarragon vinegar by adding 2 or 3 sprigs to a bottle of white wine vinegar and leaving to steep for at least 1 week.

Serves 4 Cooking time: 2 hours, 15 minutes Equipment: Mandoline Roast beef 2 sprigs of rosemary, leaves picked and finely chopped 1kg beef sirloin joint Celeriac gratin 200g of whole milk 200g of double cream 2 garlic cloves, finely grated to a paste 1 bay leaf 1 small celeriac (500–600g) 100g of pickled walnuts

Preheat the oven to 180ºC. Mix the rosemary with some salt and pepper and rub all over the beef. Set aside to come to room temperature while you prepare the gratin. Place the milk, cream, garlic and bay leaf in a saucepan and bring to the boil, then remove from the heat. Finely slice the celeriac into 2–3mm thick pieces (using a mandoline if you have one). Use a fork to mash the pickled walnuts to a coarse paste, or finely chop them if they are too firm to mash. To assemble, arrange a layer of celeriac slices in an ovenproof dish, then spread over some of the pickled walnuts. Repeat until you’ve used up all of the celeriac, then pour over the infused cream mixture and top with the grated Gruyère and panko breadcrumbs. Cover with foil and place in the oven for 1 hour.

50g of Gruyère, grated 10g of panko breadcrumbs Horseradish bearnaise 1 egg yolk 1 tbsp of tarragon vinegar 1 tsp of horseradish cream 125g of clarified butter, melted ¼ of a lemon, juiced 2 tarragon sprigs, leaves chopped

Check if the celeriac is cooked through by inserting a knife – it should slide through with ease. If it’s still a little firm, cook for a further 10–15 minutes, or until soft. Remove the foil for the final 10 minutes to achieve a crisp, golden topping. To cook the beef, place a frying pan over a medium heat and place the beef fat-side down in the pan. Render the fat down until crisp and golden (about 10–15 minutes) then transfer to an oven tray fat-side up and roast in the oven for 45–50 minutes for rare meat, or 1 hour for medium (a temperature probe should read 45–55°C for rare, 58–65°C for medium). Pour out the rendered beef fat, cool, then refrigerate - this will be great

Recipe continues overleaf

S U N DAY LU N C H E S

Recipe continued

for cooking roasties. Leave the beef to rest in a warm place while you prepare the béarnaise. Place a bowl over a pan of simmering water and add the egg yolk, tarragon vinegar and horseradish cream. Whisk for a few minutes until the mixture becomes thicker and paler, then remove from the heat and slowly stream in the clarified butter while continuously whisking to create an emulsion. Be patient and add in a splash of cold water if the mixture is beginning to split. Taste and season with lemon juice, salt, pepper, then stir in the chopped tarragon. This sauce must be made just before serving as it will split if reheated. Carve the rested beef and serve with the warm horseradish bearnaise and celeriac gratin.

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Treats

T R E AT S

Mint choc millionaire squares Our fun twist on millionaire's shortbread sees caramel replaced with an oozing, minty layer, which is a pleasant pale green colour against the dark chocolate and a guaranteed hit with mint choc–lovers.

Makes 9 squares Cooking time: 2 hours, 30 minutes Equipment: 18cm x 18cm x 4cm tray; food processor Biscuit base 200g of digestive biscuits 50g of butter 200g of plain chocolate

Begin by making the base. Line a 18cm x 18cm x 4cm tray with greaseproof paper. Place the biscuits into a food processor and blitz to a fine crumb. Melt the butter, chocolate and honey together in a pan, then stir through the biscuit crumbs until fully combined. Pour the mixture into the tray and pack down tightly into an even layer with a spatula. Cover with greaseproof paper, place a second tray on top and weigh down with a heavy pan. Place in the fridge to set for 1 hour.

2 tbsps of clear honey Mint layer 200g of icing sugar 1 tsp of peppermint extract green food colouring (optional) 1-2 tbsps of water Chocolate topping 150g of dark chocolate, broken into pieces

To make the mint layer, place the icing sugar in a bowl with the peppermint extract and a drop or two of green food colouring (if using). Add 1 tablespoon of water and stir into a paste before adding the second. You should be left with a thick consistency that leaves ribbons when drizzled. Remove the weights and top layer of greaseproof paper from the biscuit base and drizzle in the mint paste. Tilt the tray so the mixture runs into all corners of the tray in an even layer, and place back in the fridge for 30–40 minutes until set hard. Melt the chocolate in a bowl set over a pan of simmering water, or in a microwave. Once the mint layer has set, pour the melted chocolate over the top and use a spatula to spread into an even layer. Place in the fridge for 15 minutes to set. Once the chocolate layer has set, transfer onto a chopping board and slice into 9 squares. Cleaning the knife with hot water in between each cut will give you nice clean slices and eliminate the risk of cracking.

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T R E AT S

Rhubarb and juniper turnovers These simple turnovers are very easy to make and perfect for a coffee break or weekend breakfast. We love the combination of tart, fresh rhubarb with sweet apple and crushed juniper berries.

Makes 6 1 hour, 20 minutes 1 apple 450g of rhubarb 4 tbsps of caster sugar

Preheat the oven to 200ºC. Peel, core and chop the apple and roughly chop the rhubarb. Place on an oven tray and sprinkle with the sugar. Roast for 30 minutes until soft and slightly caramelised. Strain off excess liquid, then transfer to a sieve over a bowl and give a few gentle pushes to extract as much liquid as possible.

½ tsp of ground cinnamon 8 juniper berries, ground to a powder 1 sheet of puff pastry, at least 33cm x 22cm

Transfer into a bowl and gently fold in the cinnamon and ground juniper berries. You want quite a bit of texture, so don’t over mash. Leave to cool, then chill.

1 egg, beaten with a pinch of salt 2 tbsps of demerara sugar

Cut the pastry into 6 x 11cm squares and spoon a heaped spoonful of the rhubarb onto the centre of each. Brush egg wash around the edges of the pastry then fold over diagonally to create triangles. Score little crosses in the top of each turnover to realise air and stop them bursting open then place into the fridge for 10 minutes to firm up. Remove from the fridge and use a fork to crimp the edges, then use a knife to neaten them. Brush with egg wash and sprinkle with demerara sugar then place in the fridge again for 5 minutes as the oven heats to 200ºC. Place in the oven for 10 minutes, then turn down to 160ºC and bake for a further 10 minutes, until glossy and golden. Eat warm or leave to cool on a wire rack before serving at room temperature.

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T R E AT S

Date syrup and coffee choc-chip cookies The pan-bang technique of baking cookies went viral in 2019, and it's what gives these cookies their amazing crinkly, chewy texture. Our choc-chip version has subtle hints of vanilla, coffee and date syrup. The dough keeps well in the freezer and is an excellent standby for emergency treat requirements.

Makes 10 Cooking time: 1 hour Equipment: Mixer with paddle attachment 280g of plain flour ½ tsp of bicarbonate of soda ¾ tsp of salt 1 tbsp of espresso powder 230g of unsalted butter, at room temperature 350g of soft brown sugar 1 large egg 1 tsp of pure vanilla extract 1 tsp of date molasses 100g of dark chocolate chips

Preheat the oven to 170ºC and line 2 baking sheets with greaseproof paper. Sift the flour, bicarbonate of soda, salt and espresso powder into a bowl. Using a mixer with the paddle attachment, beat the butter and sugar together for 5 minutes until pale and fluffy, then stir in the egg, vanilla and date molasses. Fold in the chocolate chips, followed by the dry ingredients, to form a dough. Tip out onto the work surface and roll into a log that is equal in length all the way down. Slice the log into 10 discs and place 3–4 of them onto one of the baking sheets (depending on the size of your tray), leaving plenty of room around each one. Place in the freezer for 15 minutes. Remove from the freezer and place in the oven for 10 minutes. Prepare a second sheet of dough discs and transfer them into the freezer. After 8 minutes in the oven, they should have melted outwards and puffed up a little. Remove the tray and tap down sharply on the counter, which will cause the dough to spread outwards, creating a rippled effect and giving the cookies a chewy texture. Place the tray back in the oven for 3 minutes, then remove and tap again. Repeat one more time, then cook the rest of the batch in the same way.

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T R E AT S

Beetroot and blackberry brownies Brownies are a very satisfying bake as they're quick and easy to put together, and endlessly variable. We've added an autumnal twist to ours using earthy beetroot and blackberries, which add pops of sweet-sharp juice.

Makes 12 Cooking time: 45-50 minutes Equipment: High sided baking tray; electric whisk or stand mixer 250g of raw beetroot 180g of unsalted butter 180g of dark chocolate 3 eggs 275g of caster sugar

Preheat an oven to 180°C and line a high-sided baking tray with greaseproof paper. Top and tail the beetroots and cook in boiling water for 30–40 minutes, or until tender. Once cooked, peel while still warm (wear gloves, if you like, to prevent staining your hands). Place the peeled beetroot into a blender and blitz to a uniform, coarse paste. Strain through a sieve to remove excess liquid. While the beetroots are cooking, place the butter and chocolate in a bowl and melt, either in a bowl set over a pan of simmering water or in a microwave. Mix together, then leave to cool a little.

120g of plain flour 1 tsp of baking powder 50g of blackberries, larger ones sliced in half

Using an electric whisk or stand mixer, whisk the eggs and sugar together until pale and doubled in volume – around 5 minutes. Stir the beetroot into the egg mixture, followed by the chocolate. Fold in the flour, baking powder and a pinch of salt. Mix until combined but don't over-work as you want the whipped eggs to hold their volume. Pour the batter into the lined tray and sprinkle the blackberries over evenly. Bake for 45 minutes, covering with foil if they start to brown before they’re cooked inside. The brownie should have a crust on top and be slightly coming away from the sides when ready. Leave to cool before slicing into 12 individual brownies.

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T R E AT S

Chocolate orange babka Chocolate and orange is a tried and tested combination, and we've used it to flavour a babka, which is a sweet braided bread that originated in the Jewish communities of Ukraine and Poland. The enriched pastry needs a lot of proving time, which makes this a lovely weekend baking project.

Serves 6-8 Cooking time: 1 hour, plus proving time Equipment: Mixer with dough hook; 25 x 12.5cm loaf tin Brioche 250g of strong white bread flour 4g of dried instant yeast 25g of caster sugar 5g of salt 3 large eggs, beaten 125g of unsalted butter, at room temperature 1 egg, lightly beaten with a pinch of salt, for the glaze Filling and glaze 50g of butter

Place the flour, yeast, sugar and salt into a food mixer fitted with a dough hook and mix briefly. Add in the eggs and mix again – the dough will be very sticky at this stage so don’t be alarmed. Add the softened butter bit by bit, incorporating each one before adding the next. Turn the speed up on the mixer and knead until the dough becomes smooth and shiny and slaps against the side of the bowl – the whole process takes around 10 minutes, so be patient. Once the dough is ready, tip it out of the bowl and shape into a round ball with the ‘seam’ of the dough underneath. Place into a clean, lightly oiled bowl and cover with a damp tea towel. Leave to prove in a warm place for 2 hours. Alternatively, you can wrap it in greaseproof paper and prove overnight in the fridge. To make the chocolate orange filling, melt the butter, chocolate and sugar over a bain marie (or you can use a microwave). Stir in the cocoa powder and orange zest then leave to cool into a spreadable paste.

50g of dark chocolate 1 tbsp of sugar

Preheat the oven to 180°C and grease a loaf tin.

10g of cocoa powder 1 orange, zested 5 tbsps of marmalade

Once the dough has rested, roll out to a neat rectangle around 7mm thick. Work as quickly as you can, and try not to handle the dough too much as it becomes difficult to work with when very soft. Spread the filling evenly all over the dough, then roll up lengthways into a sausage shape, keeping the roll as tight as possible. Using a sharp knife, make a lengthwise cut down the centre of the roll, leaving about 2cm at the top to keep the 2 halves connected. Carefully plait the 2 halves then transfer to the loaf tin and brush with the egg wash – being careful not to spread the chocolate around everywhere. Bake for 25 minutes, then glaze with the marmalade and leave to cool on a wire wrack before slicing. 159

Desserts

DESSERTS

Passion fruit and yoghurt Mississippi mud pie This is a real showstopper dessert! Just when you thought Mississippi mud pie couldn't be improved upon, we topped it with soft folds of gently whipped yoghurt and cream, and a flourish of tropical passion fruit seeds.

Serves 6–8 Cooking time: 1 hour 30 minutes, plus overnight straining and cooling Equipment: Muslin; 18cm springform tin; electric whisk Biscuit base 200g of Bourbon biscuits 40g of butter, melted Chocolate pudding

Preheat the oven to 180ºC. Place the yoghurt in a muslin cloth–lined sieve, and leave to hang over a bowl overnight to thicken. Place the biscuits and butter into a food processor and blitz to a sandy rubble. Press the mixture into the base and sides of an 18cm springform tin and place in the fridge to chill. For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Meanwhile, use an electric whisk to whisk the eggs and sugar together until thick and creamy – about 5 minutes.

85g of dark chocolate, minimum 70% 85g of butter 2 free-range eggs 85g of caster sugar 100ml of double cream Chocolate ganache 100g of 70% dark chocolate 100ml of double cream, plus extra to serve 2 tbsps of golden syrup 150g of icing sugar, sieved Whipped yoghurt 200g of Greek yoghurt 100g of double cream ¼ tsp of vanilla extract

Fold in the cream into the melted chocolate mixture, then pour into the chilled springform tin and bake in the oven for 40–50 minutes, or until just set – a knife should come out clean when inserted into the centre. Leave to cool completely (it will likely sink a little in the centre). To make the chocolate ganache, combine all of the ingredients in a saucepan over a medium heat and mix, stirring regularly, until smooth and glossy. Set aside to cool, but don't refrigerate. Whip the cream, yoghurt and vanilla extract together and mix through one third of the passionfruit. Once everything has cooled, carefully remove the cake from the tin and spread the chocolate ganache over, followed by the whipped yoghurt. Finish by drizzling the remaining passion fruit seeds over the top.

3 passion fruits, halved and pulp scooped out

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DESSERTS

Ricotta doughnuts with thyme sugar and lemon curd These simple doughnuts aren't yeasted, so they don't need proving. The thyme leaves can be switched for fresh elderflowers when they're in season – the fragrant flavours of both work perfectly with the zesty lemon curd.

Serves 4 Cooking time: 1 hour Equipment: Pestle and mortar or spice grinder, slotted spoon Ricotta doughnuts 250g of ricotta cheese 2 large eggs 25g of caster sugar 1 tsp of vanilla extract 1 lemon, zested

To make the ricotta doughnuts, whisk all the ingredients except the vegetable oil together, and place in the fridge to rest. To make the lemon curd, combine all the ingredients in a pan and stir with a wooden spoon on a very low heat until the mixture is thick and coating the spoon – this will take around 10 minutes. Leave to cool and it will thicken a little more. Use a pestle and mortar or spice grinder to blend the sugar and thyme leaves together until the leaves release their oils and flavour the sugar. Transfer to a bowl large enough to toss the fried doughnuts in.

90g of plain flour 2 tsps of baking powder vegetable oil, for frying Lemon curd 60g of lemon juice (from approximately 2 lemons) 1 large egg 1 large egg yolk 75g of caster sugar 50g of unsalted butter Thyme sugar

Heat a deep, medium-sized pan of vegetable oil to 180ºC. Dip a teaspoon into the hot oil, scoop a spoonful of the batter and carefully drop into the hot oil. Repeat until you’re cooking a few doughnuts at once, but don’t overcrowd the pan as the hot oil could spill over. Cook for 4–5 minutes until puffed up and golden, then remove with a slotted spoon and briefly drain on kitchen paper and immediately toss with the thyme sugar. Serve the doughnuts hot, drizzled with a little of the lemon curd. Serve the rest alongside, for dipping.

100g of caster sugar 5 sprigs of thyme, leaves picked and chopped

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DESSERTS

Miso banoffee pavlova A pavlova always makes a fantastic centrepiece dessert, and the best part is, it's not supposed to look neat. Simply prepare the different elements, layer them all up and let everyone dive in.

Serves 6–8 Cooking time: 90 minutes, plus cooling time Equipment: Electric whisk Meringue 6 egg whites 375g of caster sugar 1 tsp of balsamic vinegar 1 tbsp of cornflour Whipped cream 200g of double cream 1 tsp of icing sugar Miso caramel ½ tsp of miso 100g of Carnation caramel To serve 1 chocolate digestive 2 bananas, sliced

Preheat the oven to 120°C. Beat the egg whites to stiff peaks with an electric whisk. Add the sugar into the egg whites bit by bit, whisking as you go until you have a thick glossy meringue. Fold in the vinegar and cornflour (this will give your meringue a nice chewy texture in the centre). Spoon the meringue onto a greaseproof paper-lined tray. Use a spatula to shape it into a circular shape around 6cm high with a slight dip in the middle so it holds the cream nicely. Bake in the oven for around an hour – the meringue should release itself from the greaseproof paper easily and the outside should be dry and crisp. Leave to cool completely. Whisk the cream with icing sugar to a soft whip consistency. If you over-whip and it clots, you can add a dash of milk. Reserve in the fridge until needed. To make the miso caramel, simply stir the miso and caramel together. Bash the chocolate digestive biscuit into a crumb, ready to sprinkle over at the end. This can be done in a pestle and mortar or with a rolling pin.

30g of dark chocolate, grated

Once the meringue has cooled completely, you can build the dessert. Spoon the cream into the centre then drizzle over some of the caramel. Scatter over the sliced bananas and finish with the rest of the miso caramel. Complete the pavlova with gratings of dark chocolate and some biscuit crumb.

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DESSERTS

Chocolate orange cornflake tart The 70's cornflake cake is a given a chocolate orange makeover and used as a tart filling in this simple, crowd-pleasing recipe that is perfect served as a coffee break treat or easy dessert.

Serves 8–10 Cooking time: 40 minutes, plus cooling time Equipment: 2 baking trays, 1 slightly smaller than the other; baking beans 1 ready-rolled sheet of puff pastry 50g of dark chocolate 50g of unsalted butter 100g of golden syrup

Begin by blind baking the pastry. Preheat the oven to 170ºC. Place the puff pastry onto a baking sheet lined with greaseproof paper (trim it to size, if necessary) and place a smaller tray on top. Use a knife to score a border into the pastry then remove the tray. Use a fork to prick holes everywhere except the border, then cut a rectangle of greaseproof paper to fit the middle rectangle and place on top. Top with the tray, filled with baking beans, (or place something heavy such as an oven-proof pan on top). Place in the oven to blind bake for 20 minutes.

100g of cornflakes 1 orange, zested 4 tbsps of marmalade

As the pastry blind bakes you can prepare the filling. Melt the chocolate, butter and golden syrup in a bowl sat over a pan of simmering water or in the microwave, then stir in the cornflakes until evenly coated. Grate in the orange zest and stir again. After the 20 minutes is up, remove the tray and bake for 5 minutes longer, until the bottom is golden. Remove from the oven and spread the marmalade evenly over the base of the tart. Then pour in the cornflakes, spread out to fill the pastry evenly and bake for a further 5 minutes. Leave to cool completely then cut into 10–12 slices.

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DESSERTS

Chipotle chilli chocolate fondant with pineapple and mint carpaccio Chipotle chillies are smoked, dried jalapeños and the smoky, almost fruity raisin-like flavour is incredible when paired with chocolate. The pineapple and mint carpaccio really freshens the whole dish.

Serves 6 Cooking time: 45 minutes Equipment: 6 x 150ml ramekins; mandoline; electric whisk Fondants 200g of dark chocolate 50g of unsalted butter, plus extra for greasing 4 eggs 60g of light brown sugar 30g of plain flour 2 tsps of cocoa powder, plus extra for dusting ½ tsp of chipotle chilli flakes ½ lime, zested

Melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water. You can also do this in the microwave in short bursts. Use an electric whisk to whisk the eggs and sugar together until pale and doubled in size, then fold in the melted chocolate and butter, followed by the flour, cocoa powder, chipotle chilli flakes, lime zest and salt. Grease 6 ramekins with butter then dust them in cocoa powder, tapping away any excess. Divide the fondant mixture between the ramekins, then place in the fridge until ready to cook. Around half an hour before you plan to serve the fondants, preheat an oven to 180°C. Place the ramekins in the oven and bake for 11 minutes until the tops are set and coming away from the sides of the moulds.

1 pinch of sea salt To serve ½ a small pineapple 1 handful of mint leaves, finely chopped ½ lime, zested and juiced

To make the pineapple carpaccio, peel the pineapple and slice as finely as possible on a mandoline – you will need 3 slices per portion. Place the slices in a bowl and mix with the mint, lime zest and a squeeze of juice and mix, then arrange the slices onto plates. Once cooked, carefully tip each fondant out on top of the pineapple carpaccio, grate over a little lime zest and serve immediately for the perfect chocolate ooze.

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DESSERTS

Strawberry and sumac galette with pink peppercorn pastry Sumac is used in place of lemon in this tart, for a zingy flavour that complements the sweet strawberries. The pink peppercorns add a floral note to the pastry – as well as looking pretty.

Serves 6–8 Cooking time: 55 minutes, plus resting time Equipment: Pestle and mortar or spice grinder; food processor

Pink peppercorn pastry ½ tsp of pink peppercorns 250g of plain flour, plus more for dusting 125g of cold butter, diced 65g of light brown soft sugar

To make the pastry, grind the pink peppercorns to a coarse powder in a pestle and mortar or spice grinder. Add them to a food processor with the flour, butter and sugar and pulse to an even sandy texture. Add the yolk and blend again until a dough starts to form. Tip out onto a clean surface and bring together into one ball of pastry. Wrap in cling film and rest in the fridge for 30 minutes. Slice the strawberries 3–4mm thick, then place in a bowl and stir in the sumac. Once the pastry has rested, preheat the oven to 180ºC and place a baking tray in the oven to heat up.

1 egg yolk Filling ½ tsp of sumac 380g of strawberries, hulled 50g of ground almonds 2 tbsps of demerara sugar 1 egg, beaten with a pinch of salt

Roll out the pastry in between 2 sheets of greaseproof paper to a 3mm thickness. Remove the top layer of paper and sprinkle over the ground almonds in an even layer, leaving a 6cm border around the edge. Arrange the strawberry slices neatly in rows, again leaving the border clear. Then fold the pastry back over the strawberries to form a crust. Brush the crust with the beaten egg and sprinkle over the demerara sugar. Carefully transfer the galette to the hot baking tray and cook for 25 minutes, until the crust is golden brown.

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DESSERTS

Salted peanut butter sticky toffee pudding Nothing quite hits the comfort food spot like a steaming portion of sticky toffee pudding, and just one teaspoon of peanut butter transforms this family favourite into a brand new dessert.

Serves 9 Cooking time: 1 hour Equipment: 23cm square ovenproof dish; stand mixer (optional) Sticky toffee pudding 200g of dates, pitted and roughly chopped 200ml of boiling water 1 tsp of bicarbonate of soda 75g of unsalted butter, softened, plus more for greasing 50g of light muscovado sugar 2 large free-range eggs, at room temperature ¼ tsp of vanilla extract 150g of plain flour 2 tsps of baking powder ¼ tsp of ground cinnamon ¼ tsp of allspice powder 1 pinch of ground ginger

Begin by placing the dates in a jug with the boiling water and bicarbonate of soda. Leave to soften while you make the cake batter. Preheat the oven to 180ºC and grease a 23cm square ovenproof dish. Beat the butter and sugar together until light and fluffy – you can do this in a stand mixer or by hand. Then beat in the eggs one by one, followed by the vanilla extract. The mixture may split, but this is OK. Fold the flour, baking powder and spices into the mixture to form a smooth, thick batter, then add the softened dates along with the liquid and mix. Place in the oven and bake for 30 minutes, or until a knife inserted into the centre comes out clean. To make the sauce, place the butter, sugar, cream and peanut butter into a pan and stir over a low heat for 5 minutes. Once cooked, pour half of the sauce over the cake. Portion into 9 squares and plate into bowls, then pour over the remaining sauce. Sprinkle with the peanuts to serve.

Peanut butter sticky toffee sauce 50g unsalted butter, diced 175g light brown sugar 150ml of cream 1 tsp of smooth peanut butter 20g of unsalted peanuts, roughly chopped

174

DESSERTS

Black Forest gateaux baked cheesecake This dessert brings the flavours of Black Forest gateaux up to date by using them in a light and airy cheesecake that's very easy to eat. Serve a slice with a strong black coffee for a supercharged after dinner pick me up.

Serves 4–6 Cooking time: 1 hour, 30 minutes, plus 6 hours to set Equipment: 18cm springform tin; food processor; electric whisk

Begin by making the cheesecake base. Place the biscuits, cocoa and butter into a food processor and blitz to an even crumb. Line a cake tin with parchment paper then pack the biscuit mixture into the bottom to create a level base. Place in the fridge to set for 30 minutes.

Cheesecake base

Melt the chocolate in a bowl set over a saucepan of simmering water, or in the microwave.

100g of digestive biscuits 1 tsp of cocoa powder 50g of butter, melted 50g of cherry jam Cheesecake filling

Whisk the cream cheese, mascarpone and sugar together until light and fluffy, then beat in the eggs and vanilla extract. Stir a spoonful of the mixture into the melted chocolate. Keep adding spoonfuls until you have equal amounts of chocolate mixture and plain cream cheese mixture (around half).

100g of dark chocolate 200g of full-fat soft cheese

Preheat the oven to 180ºC and boil the kettle.

250g of mascarpone 95g of caster sugar 2 eggs, beaten ½ tsp of vanilla extract Cherry coulis 300g of pitted black cherries, fresh or frozen 1 squeeze of lemon juice 30g of caster sugar Garnish a little grated dark chocolate

Once the base has set, spread a layer of the cherry jam evenly across it. Chill for 5–10 minutes. Pour in both flavours of the cheesecake mixture a bit at a time, so you get a nice ripple effect. Place the cheesecake into a roasting tin and pour the boiling water into the tin around it, to create a bain marie. Bake for 45– 50 minutes until the cheesecake is set, but with slight wobble in the centre. Transfer the cake to the fridge to set for a minimum of 6 hours. (It will fall apart if you sliced before it's properly set). To make the cherry coulis, place the cherries into a small pan with a squeeze of lemon juice and the sugar. Cook on medium heat for 10 minutes, until the cherries have broken down but still hold their shape, and the sauce is syrupy. Leave to cool and chill. Once chilled, carefully remove the cheesecake from the tin and place on a serving board. Top with cherries and grated chocolate.

177

DESSERTS

Pear, hazelnut and brown butter crumble Everyone loves a crumble, and this one combines fragrant pears with brown butter to make a dessert that has huge depth of flavour. It's perfect served with either cream or custard.

Serves 4 Cooking time: 50 minutes, plus chilling time Equipment: 26cm ovenproof dish Brown butter crumble 50g of unsalted butter 75g of plain flour 40g of blanched hazelnuts 50g of sugar

Begin by making the brown butter. Place the butter in a pan over a medium heat. Cook until the white solids have caramelised and turned golden brown with a nutty aroma. Leave to cool, then chill to solidify. Preheat the oven to 180ºC. Roughly chop the pears and add to a pan with the sugar and lemon juice. Place over a medium-low heat and cook for 5–10 minutes or until the sugar has dissolved and the pears are just starting to soften.

2 juniper berries, ground ¼ tsp of ground ginger ¼tsp of cinnamon 1 pinch of ground cloves 1 pinch of flaky sea salt Pear filling 6 pears, peeled and cored 120g of soft brown sugar ½ a lemon, juiced

In the meantime, make the crumble. Roughly chop the brown butter and place into a food processor with the remaining crumble ingredients and blitz to a coarse rubble. Transfer the pears along with their juices to an ovenproof dish and sprinkle the crumble mixture in an even layer over the top. Bake for 30 minutes or until the crumble is nice and golden. Serve warm with custard or cream.

178

DESSERTS

Pink grapefruit and basil meringue pie This zingy, fragrant spin on a traditional meringue pie uses the aniseed-like flavour of basil to complement ruby grapefruit curd. Combined with a chocolate pastry, it's a dessert that has something for everyone.

Serves 6–8 Cooking time: 2 hours, 30 minutes Equipment: Piping bag with star nozzle; blowtorch; electric whisk; food processor; baking beans (or uncooked rice); thermometer Chocolate pastry 240g of plain flour, plus extra for dusting 40g of cocoa powder ½ tsp of fine salt 140g of unsalted butter, chilled and cubed, plus extra for greasing 1 medium egg Pink grapefruit curd 1 ruby grapefruit, juice and zest 1 lemon

Place the flour, cocoa, salt and butter in a food processor and blitz to a sandy texture. Add the egg and blend again until it comes together, adding a little cold water if needed. Tip out onto a clean surface and bring together into a ball. Flatten the ball into a thick disc then wrap and rest in the fridge for 1 hour. To make the curd, place all the ingredients in a pan and stir with a wooden spoon until thickened and coating the spoon – around 10 minutes. Chill in the fridge – it will thicken more as it cools. Grease and flour the tart tin. Roll out the dough in between 2 sheets of baking paper to 5mm thick, then transfer to the tart case, leaving a little overhang all the way around. Prick the base with a fork and place back in the fridge for 30 minutes. Preheat an oven to 170°C. Place a sheet of foil in the pastrylined tart case and push it into the sides. Fill with baking beans and bake for 10 minutes. Remove the beans and foil, cook for another 5 minutes, then leave to cool slightly. Use a serrated knife to carefully carve off the excess pastry, then leave to cool.

2 large eggs 2 large egg yolks 150g of caster sugar 100g of unsalted butter Swiss meringue 100g of sugar 2 large egg whites 1 pinch of salt To serve 1 handful of small basil leaves

To make the meringue, bring a pan of water to the boil, then reduce to a gentle simmer. Place the sugar, salt and egg whites into a heatproof bowl and over the pan of water, then handwhisk gently for 8–10 minutes until the sugar has dissolved (or a temperature probe reads 70°C). Take the bowl off the heat and use an electric whisk to whip the mixture into a glossy, smooth meringue. Transfer to a piping bag fitted with a star nozzle. Now all of the elements are ready, you can assemble the pie. Spoon the grapefruit curd into the pastry case and smooth over with a spatula, until level. Pipe stars of Swiss meringue on the top, then blow torch until golden and caramelised. Finish with basil leaves.

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INDEX

A ajo blanco purée, scallops with 19 Aleppo pepper-crusted bavette steak 116 almonds: coriander Trapanese pesto 105–6 salted watermelon, charred sugar snap peas and halloumi salad 116 scallops with ajo blanco purée 19 anchovies: anchovy marinated leg of lamb 143 black olive marinated lamb shoulder 119–20 Cambridge sauce 87–8 moules alla puttanesca 34 tenderstem broccoli with Italian butter 143 apples: burnt apple ketchup 20 rhubarb and juniper turnovers 153 roast pork belly with baked apples 131 artichokes: spatchcock poussin with peas, beans, artichokes and sauce vierge 85 spinach and artichoke mac and cheese 28 asparagus: asparagus, pea and broad bean lasagne 51–2 green salad 102 lightly smoked salmon and asparagus chowder 31 aubergines: gochujang aubergine parmigiana 55 lamb meatballs with aubergine ragu 43 smoky chipotle caponata 98 avocados: ultimate prawn cocktail salad 107–8 B baba ganoush, courgette 95 babka, chocolate orange 159 bacon: coq au vin suet pudding 133–4 see also pancetta bananas: miso banoffee pavlova 166 basil: pesto 51–2 sauce vierge 85 tomato salad 24 beans (dried): fillet steak with creamy white beans 87–8 white bean purée 116 bearnaise, horseradish 145–6 bechamel 15, 51–2 beef: Aleppo pepper-crusted bavette steak 116 beef sirloin with celeriac and pickled walnut dauphinoise 145–6 fillet steak with creamy white beans and Cambridge sauce 87–8 beetroot: beetroot and blackberry brownies 156

beetroot and orange fish stew 59 biscuits: Black Forest gateau baked cheesecake 177 mint choc millionaire’s squares 150 and yoghurt Mississippi mud pie 162 Black Forest gateau baked cheesecake 177 black olive marinated lamb shoulder 119–20 black pudding quail scotch eggs 20 blackberries: beetroot and blackberry brownies 156 bread: chocolate orange babka 159 crab monsieur 15 breadcrumbs: orange and hazelnut crumb 128 smoked paprika crumb 19, 101 bream: fennel and lemon grilled bream 110 broad beans: asparagus, pea and broad bean lasagne 51–2 broccoli: green salad 102 tenderstem broccoli with Italian butter 143 brownies, beetroot and blackberry 156 burgers, sweetcorn smash 27 burrata with smoky chipotle caponata 98 butter: tenderstem broccoli with Italian butter 143 butternut squash: creamed harissa butternut squash 64 C cabbage: harissa cabbage tarte tatin 124 cakes: beetroot and blackberry brownies 156 Cambridge sauce 87–8 candied jalapeños 27 candied tomatoes 89–90 cannellini beans: fillet steak with creamy white beans 87–8 white bean purée 116 capers: Cambridge sauce 87–8 gribiche potato salad 110 moules alla puttanesca 34 roasted pumpkin with sherry, prunes, capers and garlic 127 caramel: miso caramel 166 peanut butter sticky toffee sauce 174 carrots: monkfish bourguignon 61 celeriac: celeriac gratin 145–6 warm lentil and celeriac salad 93 cheese: asparagus, pea and broad bean lasagne 51–2 bechamel sauce 51–2 burrata with smoky chipotle caponata 98 celeriac gratin 145–6

182

INDEX

cheese and potato risotto 47 coriander Trapanese pesto 105–6 courgette, persimmon and chermoula salad 112 crab monsieur 15 gnocchi alla romana 143 gnudi with pea sauce and semi-dried tomatoes 71–2 gochujang aubergine parmigiana 55 hasselback poutine 135–6 melon and dill gazpacho with frozen feta 12 ‘nduja risotto with fennel jam 41 pickled courgettes 79–80 polenta chips 89–90 salted watermelon, charred sugar snap peas and halloumi salad 116 sausage and mascarpone orzo 36 scallop carbonara 77 spinach and artichoke mac and cheese 28 sweetcorn smash burgers 27 tomato, feta and pistachio tart 102 tomato salad 24 see also ricotta cheesecake, Black Forest gateau baked 177 chermoula 112 cherry coulis 177 chicken: chicken gravy 135–6 chicken with grapes, mushrooms, tarragon and vermouth 39 coq au vin suet pudding 133–4 pot roast chicken with leek and mushroom sauce 138 pressed harissa chicken thighs with courgette, persimmon and chermoula salad 112 roast chicken with hasselback poutine 135–6 chickpeas: braised chickpeas 119–20 chickpea and rosemary pasta with king oyster mushrooms 73–4 chillies: chilli and lime salt 98 chipotle chilli chocolate fondant 170 portobello mushroom tikka masala 49–50 smoky chipotle caponata 98 chipotle chilli chocolate fondant 170 chips: matchstick chips 141 polenta chips 89–90 chives: Cambridge sauce 87–8 chocolate: beetroot and blackberry brownies 156 Black Forest gateau baked cheesecake 177 chipotle chilli chocolate fondant 170

chocolate ganache 162 chocolate orange babka 159 chocolate orange cornflake tart 169 chocolate pastry 181 date syrup and coffee choc-chip cookies 154 mint choc millionaire’s squares 150 and yoghurt Mississippi mud pie 162 chorizo, potato and olive bake with crème fraîche 63 chowder, lightly smoked salmon and asparagus 31 cider: roast pork belly 131 coffee: date syrup and coffee choc-chip cookies 154 cognac: Diane sauce 81–2 cookies: date syrup and coffee choc-chip cookies 154 see also biscuits coq au vin suet pudding 133–4 coriander: chermoula 112 coriander Trapanese pesto 105–6 coriander seeds: coriander crusted tuna steaks 79–80 cornflakes: chocolate orange cornflake tart 169 coronation fish pie 56 cottage pie, duck 67 courgettes: courgette baba ganoush 95 courgette, persimmon and chermoula salad 112 pickled courgettes 79–80 smoky chipotle caponata 98 spinach and ricotta stuffed courgettes 101 crab: brown crab dauphinoise 131 crab monsieur 15 cream: celeriac gratin 145–6 chocolate ganache 162 creamed harissa butternut squash 64 whipped cream 166 crème fraîche: chorizo, potato and olive bake with crème fraîche 63 crumble: pear, hazelnut and brown butter crumble 178 cucumber: green salad 102 melon and dill gazpacho with frozen feta 12 curry: coronation fish pie 56 portobello mushroom tikka masala 49–50

183

INDEX

D date syrup and coffee choc-chip cookies 154 dates: salted peanut butter sticky toffee pudding 174 Diane sauce 81–2 dill: melon and dill gazpacho with frozen feta 12 sauce vierge 85 doughnuts, ricotta 165 dressing, lemon 102 duck: duck breast with celeriac lentils and caramelised figs 93 duck cottage pie 67 E eggs: black pudding quail scotch eggs 20 rhubarb and elderflower glazed ham, egg and matchstick chips 141 scallop carbonara 77 F fennel: fennel gratin 128 ‘nduja risotto with fennel jam 41 sausage and mascarpone orzo 36 fennel seeds: fennel and lemon grilled bream 110 figs: duck breast with celeriac lentils and caramelised figs 93 fillet steak with creamy white beans 87–8 fish: beetroot and orange fish stew 59 coronation fish pie 56 Marmite-battered fried fish sandwiches 32 see also bream, salmon etc G gammon: rhubarb and elderflower glazed ham 141 ganache, chocolate 162 garlic: gochujang aubergine parmigiana 55 roasted pumpkin with sherry, prunes, capers and garlic 127 gazpacho, melon and dill 12 gherkins: gribiche potato salad 110 gnocchi alla romana 143 gnudi with pea sauce and semi-dried tomatoes 71–2 gochujang aubergine parmigiana 55 grapefruit: pink grapefruit and basil meringue pie 181 grapes: chicken with grapes, mushrooms, tarragon and vermouth 39 scallops with ajo blanco purée and roast grapes 19

gratins: celeriac gratin 145–6 fennel and orange gratin 128 gravy, chicken 135–6 green beans: green beans with Cambridge sauce 87–8 green salad 102 spatchcock poussin with peas, beans and artichokes 85 green salad 102 gribiche potato salad 110 H hake Diane 81–2 ham: rhubarb and elderflower glazed ham 141 harissa: creamed harissa butternut squash 64 harissa cabbage tarte tatin 124 pressed harissa chicken thighs 112 hasselback poutine 135–6 hazelnuts: orange and hazelnut crumb 128 pear, hazelnut and brown butter crumble 178 herbed yoghurt 89–90 horseradish bearnaise 145–6 J jalapeños, candied 27 juniper berries: rhubarb and juniper turnovers 153 K ketchup, burnt apple 20 L lamb: anchovy marinated leg of lamb 143 black olive marinated lamb shoulder 119–20 lamb cutlets with patatas aliñadas 95 lamb meatballs with aubergine ragu 43 lasagne: asparagus, pea and broad bean lasagne 51–2 leeks: pot roast chicken with leek and mushroom sauce 138 lemon: fennel and lemon grilled bream 110 lemon curd 165 lemon dressing 102 lemony fried potatoes 32 lentils: warm lentil and celeriac salad 93 lettuce: ultimate prawn cocktail salad 107–8 lime: chilli and lime salt 98 pineapple and mint carpaccio 170

184

INDEX

M macaroni: spinach and artichoke mac and cheese 28 mangetout: green salad 102 spinach and ricotta stuffed courgettes with mangetout 101 Marie Rose, prawn head 107–8 marmalade: chocolate orange babka 159 chocolate orange cornflake tart 169 Marmite-battered fried fish sandwiches 32 Marmite wedges 138 mascarpone: Black Forest gateau baked cheesecake 177 sausage and mascarpone orzo 36 matchstick chips 141 mayonnaise: ultimate prawn cocktail salad 107–8 meatballs: lamb meatballs with aubergine ragu 43 melon and dill gazpacho 12 merguez toad in the hole 64 meringue: miso banoffee pavlova 166 pink grapefruit and basil meringue pie 181 mint: mint choc millionaire’s squares 150 pineapple and mint carpaccio 170 miso: miso banoffee pavlova 166 miso sweetcorn purée 101 Mississippi mud pie, and yoghurt 162 monkfish bourguignon 61 moules alla puttanesca 34 mushrooms: chicken with grapes, mushrooms, tarragon and vermouth 39 chickpea and rosemary pasta with king oyster mushrooms 73–4 coq au vin suet pudding 133–4 Diane sauce 81–2 harissa cabbage tarte tatin 124 monkfish bourguignon 61 portobello mushroom tikka masala 49–50 pot roast chicken with leek and mushroom sauce 138 mussels: moules alla puttanesca 34 N ‘nduja risotto with fennel jam 41 O olives: black olive marinated lamb shoulder 119–20 chorizo, potato and olive bake 63 courgette, persimmon and chermoula salad 112

moules alla puttanesca 34 pickled courgettes 79–80 roasted pumpkin with sherry, prunes, capers and garlic 127 smoky chipotle caponata 98 onions: chorizo, potato and olive bake 63 oranges: beetroot and orange fish stew 59 chocolate orange babka 159 chocolate orange cornflake tart 169 orange and hazelnut crumb 128 orzo pasta: sausage and mascarpone orzo 36 P pancetta: monkfish bourguignon 61 scallop carbonara 77 panna cotta, pea 16 paprika: paprika roast potatoes 107–8 smoked paprika crumb 19, 101 parsley: Cambridge sauce 87–8 herbed yoghurt 89–90 sauce vierge 85 and yoghurt Mississippi mud pie 162 pasta: asparagus, pea and broad bean lasagne 51–2 chickpea and rosemary pasta with king oyster mushrooms 73–4 lamb meatballs with aubergine ragu 43 sausage and mascarpone orzo 36 scallop carbonara 77 spinach and artichoke mac and cheese 28 pastry: chocolate pastry 181 pink peppercorn pastry 172 suet pastry 133–4 patatas aliñadas 95 patties, sweetcorn 27 pavlova, miso banoffee 166 peaches: peach and pea tartare 16 pork shoulder steaks with charred peaches 115 peanut butter sticky toffee sauce 174 pear, hazelnut and brown butter crumble 178 peas: asparagus, pea and broad bean lasagne 51–2 buttered peas 81–2 coronation fish pie 56 duck cottage pie 67 gnudi with pea sauce 71–2 green salad 102 pea panna cotta with peach and pea tartare 16

185

INDEX

spatchcock poussin with peas, beans and artichokes 85 peppercorns: pink peppercorn pastry 172 peppers: beetroot and orange fish stew 59 chorizo, potato and olive bake 63 green romesco 115 marinated peppers 105–6 persimmon: courgette, persimmon and chermoula salad 112 pesto 51–2 coriander Trapanese pesto 105–6 pickled courgettes 79–80 pies: coronation fish pie 56 duck cottage pie 67 and yoghurt Mississippi mud pie 162 pink grapefruit and basil meringue pie 181 rhubarb and juniper turnovers 153 sobrasada salmon en croute 128 pine nuts: pesto 51–2 pineapple and mint carpaccio 170 pink grapefruit and basil meringue pie 181 pink peppercorn pastry 172 pistachios: tomato, feta and pistachio tart 102 polenta chips 89–90 pork: pork chops with polenta chips 89–90 pork shoulder steaks with green romesco 115 roast pork belly with brown crab dauphinoise 131 portobello mushroom tikka masala 49–50 pot roast chicken 138 potatoes: brown crab dauphinoise 131 cheese and potato risotto 47 chorizo, potato and olive bake 63 coronation fish pie 56 duck cottage pie 67 gribiche potato salad 110 hake Diane 81–2 hasselback poutine 135–6 lemony fried potatoes 32 lightly smoked salmon and asparagus chowder with new potatoes 31 Marmite wedges 138 mashed potato 61 paprika roast potatoes 107–8 patatas aliñadas 95 rhubarb and elderflower glazed ham, egg and matchstick chips 141 poussin, spatchcock 85

prawns: coronation fish pie 56 ultimate prawn cocktail salad 107–8 pressed harissa chicken thighs with courgette, persimmon and chermoula salad 112 pumpkin: roasted pumpkin with sherry, prunes, capers and garlic 127 Q quails’ eggs: black pudding quail scotch eggs 20 R rhubarb: rhubarb and elderflower glazed ham 141 rhubarb and juniper turnovers 153 rice: cheese and potato risotto 47 ‘nduja risotto with fennel jam 41 ricotta: asparagus, pea and broad bean lasagne 51–2 gnudi with pea sauce and semi-dried tomatoes 71–2 ricotta doughnuts 165 spinach and ricotta stuffed courgettes 101 risotto: cheese and potato risotto 47 ‘nduja risotto with fennel jam 41 romesco, green 115 rosemary: chickpea and rosemary pasta 73–4 gnocchi alla romana 143 S salads: courgette, persimmon and chermoula salad 112 green salad 102 gribiche potato salad 110 salted watermelon, charred sugar snap peas and halloumi salad 116 tomato salad 24 ultimate prawn cocktail salad 107–8 warm lentil and celeriac salad 93 salmon: sobrasada salmon en croute 128 see also smoked salmon salt, chilli and lime 98 sandwiches: crab monsieur 15 sauces: bechamel 15, 51–2 burnt apple ketchup 20 Cambridge sauce 87–8 chicken gravy 135–6 Diane sauce 81–2 horseradish bearnaise 145–6 pasta sauce 73–4 pea sauce 71–2

186

INDEX

peanut butter sticky toffee sauce 174 pesto 51–2 prawn head Marie Rose 107–8 sauce vierge 85 sausage meat: black pudding quail scotch eggs 20 sausages: chorizo, potato and olive bake 63 merguez toad in the hole 64 sausage and mascarpone orzo 36 sobrasada salmon en croute 128 scallops: scallop carbonara 77 scallops with ajo blanco purée 19 scotch eggs, black pudding quail 20 sea bream see bream seafood: beetroot and orange fish stew 59 semolina flour: gnocchi alla romana 143 pasta 73 sherry: roasted pumpkin with sherry, prunes, capers and garlic 127 smoked paprika crumb 19 smoked salmon: lightly smoked salmon and asparagus chowder 31 sobrasada salmon en croute 128 soups: lightly smoked salmon and asparagus chowder 31 melon and dill gazpacho 12 spaghetti: lamb meatballs with aubergine ragu 43 scallop carbonara 77 spatchcock poussin 85 spinach: spinach and artichoke mac and cheese 28 spinach and ricotta stuffed courgettes 101 squid with marinated peppers 105–6 steamed puddings: coq au vin suet pudding 133–4 stews: beetroot and orange fish stew 59 sticky toffee pudding 174 strawberry and sumac galette 172 suet pudding, coq au vin 133–4 sugar, thyme 165 sugar snap peas: salted watermelon, charred sugar snap peas and halloumi salad 116 sumac: strawberry and sumac galette 172 sweetcorn: miso sweetcorn purée 101 sweetcorn smash burgers 27 Swiss meringue 181 T tapenade: black olive marinated lamb shoulder 119–20

tarragon: Cambridge sauce 87–8 tarts: chocolate orange cornflake tart 169 harissa cabbage tarte tatin 124 strawberry and sumac galette 172 tomato, feta and pistachio tart 102 thyme sugar 165 tikka masala, portobello mushroom 49–50 toad in the hole, merguez 64 toast: crab monsieur 15 tomatoes: candied tomatoes 89–90 coriander Trapanese pesto 105–6 gochujang aubergine parmigiana 55 lamb meatballs with aubergine ragu 43 moules alla puttanesca 34 oven-dried tomatoes 79–80 portobello mushroom tikka masala 49–50 sauce vierge 85 sausage and mascarpone orzo 36 semi-dried tomatoes 71–2, 107–8 smoky chipotle caponata 98 tomato, feta and pistachio tart 102 tomato tonnato 24 tuna: coriander crusted tuna steaks 79–80 tomato tonnato 24 turnovers, rhubarb and juniper 153 U ultimate prawn cocktail salad 107–8 W walnuts: celeriac gratin 145–6 watermelon: salted watermelon, charred sugar snap peas and halloumi salad 116 white beans: fillet steak with creamy white beans 87–8 white bean purée 116 wine: cheese and potato risotto 47 coq au vin suet pudding 133–4 duck cottage pie 67 monkfish bourguignon 61 ‘nduja risotto with fennel jam 41 pot roast chicken 138 Y yoghurt: herbed yoghurt 89–90 whipped yoghurt 162

187