shepherd's (or cottage) pie

for 4

a juicy take on the traditional recipe - great winter comfort food!

1 tablespoon olive oil
1 teaspoon black pepper
450g minced lamb or beef
- you can use left over roast meat - cut up roughly into small chunks - and stick the left over gravy in with the stock too
1 large onion, finely diced
vegetables: use what you have, eg:
- 3 - 4 large carrots, finely diced
- 1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped (or dried 1 tbsp)
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
240ml stock (beef, chicken or mushroom)
1 large quantity mashed potatoes (about 1 litre)
1 egg, beaten
grated parmesan (or cheddar) cheese

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish with butter and add the sauce.
• Spoon the mashed potatoes over top. Brush with egg and sprinkle with the cheese.
• Bake for about 20 minutes or until the potato is nice and browned on top.

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kimchi

A great spicy accompaniment that goes with many things and keeps for up to 3 months in the fridge

This is based on a Jamie Oliver recipe but I used some more easily available substitutions and it worked well.
You will need a large, sealable kilner jar or similar, sterilized in boiling water before using

• 1 Chinese cabbage (the large oval type)
• salt
• 6 cloves of garlic, peeled
• 1 thumb-sized piece of ginger, peeled
• 1 teaspoon caster sugar
• 2 tablespoons dried smoked paprika*
• 200g crunchy vegetables** 
• 6 spring onions
• 2 tablespoons Korean shrimp paste***

* authentic recipes use Korean gochugaru, but the Hungarian variety seems to work fine

** traditionally daikon, a Korean white radish, (aka white radish or mooli) but I have substituted carrot and kohl rabi - the carrot adds interesting colour

*** I substituted Thai fish sauce

1. Quarter and remove the stalks from the cabbage, then chop it crosswise at 2cm intervals, break it up and place in a large bowl. Sprinkle over 4 tablespoons of sea salt and massage it in with your hands.
2. Cover with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours, then rinse it thoroughly under cold water in a colander, and leave to drain for 30 minutes.  Squeeze out any excess water.
3. Cut the vegetables and spring onions into matchsticks.
4. Blitz the garlic, ginger and sugar together to a smooth paste. Add the shrimp paste/fish sauce and paprika and mix well.
5. Mix all the ingredients in a large bowl.
6. Spoon the kimchi into your kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.
7. Leave the kimchi to ferment at room temperature for up to 5 days (place the jar on a plate to catch any brine that might bubble over.) Check every day, letting out some gas and pressing the vegetables down into the brine.You may find small bubbles rising, showing it is fermenting.
8. The kimchi is now ready: transfer the jar to the fridge.  Its flavour will improve with time.

minestrone

good winter warming soup

vegetables: onion and garlic essential but otherwise you can vary it depending on what you have, eg:
-  1 red onion
-  1-2 cloves garlic
-  1 carrot
-  2 sticks celery
-  1 small leek (quarter lengthwise and chop into slices)
-  1 small potato

olive oil
1 x 400g can chopped plum tomatoes
200g canneloni (or similar) beans
1/2 tsp dried oregano
salt and pepper
50g pasta (any type but smash up if big such as penne)
1 litre vegetable (or beef) stock
good handful of seasonal greens, eg savoy cabbage
parmesan cheese, about 4 tbsp, grated

other options:
-  smoked bacon lardons
-  fresh basil leaves

1. Chop the onions and garlic finely and fry for 5 minutes in olive oil in a pan big enough to take all the ingredients.
2. Chop the other vegetables, add to the pan and fry gently for a further 10 minutes.
3. If using lardons, fry them separately until brown and then add them to the main pot.
4. Add the tomatoes and stock to the pan, bring to a boil.  Add the oregano, salt and pepper. I use quite a lot of pepper! Stir well as it comes to the boil.
5. Cover with a lid and simmer for about 30 minutes.
6. Add the greens and pasta, stir in and cook for a further 8 minutes.
7. Add the beans and cook for a further few minutes, until the pasta is how you like it (should be a little al dente).  Add some boiling water if the soup is too thick at this stage.
8. Stir in the basil leaves at the end, if used, and add more salt and pepper if necessary.
9. Serve topped with the grated parmesan cheese

albondigas - spicy lamb meat balls

tasty and quick way of preparing minced lamb: 

spanish with an arabian influence

for 4

For the albondigas:

40g bread, torn into pieces
3 tbsp milk
125g thinly sliced Serrano ham, finely chopped
600g lamb mince
2 garlic cloves, crushed
1½ tsp (7g) cumin seeds (or ground cumin)
1½ tsp (7g) ground coriander
¾ tsp (3.5g) hot paprika
2 tbsp (36ml) chopped fresh flatleaf parsley
¾ tsp (3g) salt
¾ tsp (3g) freshly ground black pepper
2 tbsp olive oil, for frying

For the sauce:

3 tbsp olive oil
150g shallots, finely chopped
3 garlic cloves, crushed
½ tsp crushed dried chillies
2 tbsp tomato puree
200ml fino sherry
200ml chicken stock
½ tsp salt
freshly ground black pepper

Accompaniments: 

600g potatoes (eg King Edward)

Handful flat-leaf parsley leaves

Method

• For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk. 
• Place the bread, ham, lamb mince, garlic, spices, chopped parsley and seasoning into a bowl and mix until well combined. 
• Shape the mixture into approximately 30 meatballs (ie about 25g each).  Set aside while you prepare the potatoes and sauce.
• Clean and dice potatoes (leaving skins on - remove any eyes and blemishes)
• Oven bake poatoes in sunflower oil at 180C for 45 minutes.  Turn every 10 minutes or so until they are golden brown.
• Meanwhile for the sauce, heat the olive oil in a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.  
• Add the tomato puree, sherry, stock, salt and pepper and simmer, stirring now and then, until the sauce has reduced and thickened. If started immediately after the potatoes it should be ready at the same time.
• Returning to the meatballs, heat the olive oil in a large frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (Do this in about 3 batches, then transfer to an open dish in the oven: this will allow the oil to drain from the balls. The last batch should be finished before the potatoes.) 
• When the potatoes are almost ready, take out the meatballs, divide between warmed plates, pour over the sauce, and take out the potatoes and add to the plates.  Dress with the parsley leaves.

chicken sofrito

lovely moist chicken recipe, a Spanish Sepphardi dish adapted from an Ottolenghi recipe

for 2-3 (for 6 - see 1. below)  

sunflower oil
4-6 chicken thighs

3 tsp ras el hanout (Moroccan mixed spice - see 2. below for alternative) 

3 tbsp lemon juice

1/2 whole lemon, chopped into 4
1 large onion, halved and sliced
400g new potatoes, halved (see 3. below for alternative)
2 tsp mashed garlic 

about 20 small stoneless olives or 10 large ones halved

handful coriander or flat parsley, chopped
salt and pepper

• Pour 1/2 tbsp oil into a large lidded pan, sear the chicken skin side down for 4-5 minutes. Turn and sear the other side for about 2 minutes.
• As you do this, season all over with the spice, 1/3 tsp salt, 1 tsp ground pepper and 2 tbsp of the lemon juice.
• Add the onion, lid the pan, and let the chicken cook in its juices for an hour on a low heat on the hob or in the oven at 160 degC (you may need to add a little boiling water if it dries out - check from time to time).
• Meanwhile, deep fry the potatoes till golden brown.   
• When cooked for an hour, add in the  potatoes, garlic, olives and lemon pieces in the pan, mixing in with the juices.  Return the chicken, replace the lid and continue cooking for another 30 minutes.
• The chicken should then be falling off the bone and the potatoes soft and juicy.  
• Pour over the remaining 1 tbsp lemon juice when you serve.

1. For a spectacular version for 6 use a 2.3kg chicken.  'Butterfly' the chicken by cutting with a sharp knife vertically between the breasts until fully opened up. Increase everything else by 50% and cooking time by 30mins)

2. You can substitute 2 tsp paprika, 1/2 tsp turmeric and 1/2 tsp cinnamon and/or nutmeg 

3. You can substitute cauliflower for part of the potato, also deep fried until brown. If so only add them 15 minutes before serving.  You can also use large potatoes cut into 2cm dice instead of new potatoes. 

sprouts tofu and shiitake salad

a great winter salad -- good served warm or cold

serves 4

marinade:
   2 tbsp sweet chilli sauce
   1.5 tbsp soy sauce
   2 tbsp sesame or ground nut oil
   1 tsp balsamic vinegar
150g firm tofu
500g brussels sprouts
100g spring onions, sliced
1/2 tsp dried chilli flakes
120g shiitake mushrooms, quartered
15g fresh coriander leaves, coarsely chopped
1 tbsp sesame seeds
 sunflower oil for frying

• Marinade the tofu.  Mix marinade ingredients. Cut tofu into cubes about 1cm in size, and stir into the marinade.
• Trim the bases off the sprouts and cut each into three thick slices.
• In a large non stick saucepan, heat sunflower oil to a good heat, add a little salt, and fry about half the sprouts in a single layer for about 2 minutes on each side.  Don't stir too much, but allow to become well browned, almost burned in a few places.  Remove to a large bowl and repeat with the remainder.
• Now add a little more oil and saute the mushrooms, spring onions and chilli flakes for about 2 minutes. Remove and add to the bowl.
• Using tongs lift half the tofu pieces into the pan, reducing to medium heat, and fry (careful of spitting) about 2 minutes on one side, then turning once for 2 minutes on the other side.  Remove and add to the bowl.  Repeat with the remainder.
• Return all the cooked ingredients to the pan, add the tofu marinade, and half the coriander.  Toss all together.
• Serve, garnished with the remaining corander and sesame seeds.

Ribollita - chick pea and fennel stew V

A great rich, filling vegetarian stew, based on ancient Tuscan recipes via Ottolenghi's Plenty.  Like many of the best recipes, it originated as a way of using up leftovers.

For 4 as a main course or 6+ as a starter. Ottolenghi's recipe has more liquid and is more soup like, which may be better as a starter.
Serve with bread rolls or boiled or baked new potatoes.

• olive oil
• 1 medium onion, sliced
• 1 medium fennel bulb, sliced
• 1 large carrot, cut lengthways and then across
• 2 celery sticks, ditto
• 1 tbsp tomato puree
• 200ml white wine
• 200g can chopped tomatoes
• 1 dstsp each: oregano, parsley and thyme (fresh or dried)
• 3 bay leaves
• 500ml mushroom stock (or veg stock)
• 150g sourdough bread (can be stale)
• 400g can chickpeas, drained and lightly mashed, leaving some of them whole.
• 2 tbsp basil pesto
• salt and pepper
• basil leaves for dressing (optional)

1. Saute the onion and fennel in 3 tbsp olive oil for 4 minutes.
2. Add the carrot and celery and continue to cook for 4 minutes.
3. Stir in the tomato puree and continue to stir for 1 minute.
4. Add the wine and simmer for 2 minutes.
5. Add the canned tomatoes, herbs and vegetable stock, plus salt and pepper to taste.
6. Simmer for 20 minutes on the stove.
7. While this is happening, switch the oven on to 180C.
8. Toss the bread, broken into rough chunks, in olive oil - enough to coat it - and some salt.
9. Bake in the oven for 15 minutes or until starting to brown.
10. After the 20 minutes is up on the stove, add the chickpeas and continue to simmer for 10 minutes.
11. Taste and adjust salt and pepper.
12. Add the bread from the oven, just before serving. 
13. Ladle into bowls for serving.  Add a spoonful of pesto and a little olive oil plus basil if used.

chocolate guinness cake

from Nigella Lawson via Gail: the Guinness makes this a very good most, rich cake, but without the obvious flavour of stout

• 250 millilitres guinness
• 250 grams unsalted butter
• 75 grams cocoa powder
• 400 grams caster sugar
• 142 millilitres sour cream
• 2 large eggs
• 1 tablespoon vanilla extract
• 275 grams plain flour
• 2½ teaspoons bicarbonate of soda

topping:

• 300 grams cream cheese
• 150 grams icing sugar
• 125 millilitres double cream (or whipping cream)

1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint

hummus

Bill's recipe

• 1 x 400g can chickpeas, drained but keep the liquid for now
• 1 lemon, juice of
• 1 dessertsp light tahini
• 1 clove garlic
• salt
• 2 tablespoons olive oil

to finish:

• more olive oil
• chilli powder

Mix all ingredients in first list together and use a hand zapper to mix to a paste.  NB consistency to your taste, some like it to have some roughness, some like it very smooth.
If the mixture seemes too dry add a little of the chicpea liquid.
Put the mixture in a container slightly bigger, sprinkle with chilli powder and pour over a little more olive oil to seal.

bigalan de pommes de terre

a picardy speciality we found in St-Valéry-sur-Somme: a very tasty, simple potato pie

for about 4

• 2 packs shop-bought flaky pastry 
• 500g potato 
• 2 onions 
• 150g smoked bacon (lardons or cut up small)
• salt 
• pepper
• crème fraiche

1. Divide the dough into two portions: 2/3 and 1/3. 
2. Line a pie dish with the 2/3 portion.
3. Cut the onions into thin slices and fry in a little butter until caramelized.
4. Peel the potatoes and cut into very thin slices.
5. Place successive layers of potatoes, then onions and lardons, seasoning each layer. 
6. Place the remaining pastry over the top, moisten the edges and firmly crimp the two pastry layers together. Prick the top of the pastry.
7. Bake for 1 hour at 180C. If pastry browns too quickly, cover with parchment paper or aluminum foil.
8. Before serving, cut an opening on the lid and pour in the cream.

sausage and bean casserole / tuscan bean soup

Delightfully rich Italian style casserole, served
with garlic bread -- and a delicious soup for next day

for 4
for the casserole:

• 150ml/5fl oz olive oil
• 1 large onion (or medium and small shallots)
• 8 good size meaty pork sausages
• 4 tbsp chopped fresh rosemary and parsley
• 2 cloves garlic pressed
• 1 tsp finely chopped dried chilli
• 4 carrots, peeled and finely chopped
• 4 celery sticks, finely chopped
• 2 x 400g cans borlotti and/or cannelloni beans 
• 400g (after shelling) broad beans (if in season - if not, another can of beans)
• salt and pepper to taste
• 500 ml mushroom stock (or veg stock)
• 20 cherry tomatoes, halved

for the garlic bread:
(this is all it needs for an accompaniment)

• baguette halved and cut into 75mm section
• olive oil
• 3 cloves garlic

1. Method
2. for the casserole:

• In a large saucepan, heat the olive oil until hot. 
• Chop then shallow fry half the onion in a casserole pan, until soft.
• Add the sausages and fry until slightly browned. 
• Add rosemary, garlic and the chilli and fry for a further minute.   
• Add the carrots, celery and broad beans (if used) and fry for a further three minutes.  
• Add the stock, cover with a lid and leave to simmer on a low heat for 20 minutes.
• Remove the lid, remove the sausages and cut into three pieces.
• Place the sausages back in the casserole with the cherry tomatoes and the rest of the onion or shallots, taste and season with salt and pepper.  
• Carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.
  
• Drain the canned beans, keeping the liquid, and add to the casserole. Continue to cook for a further 10 minutes. 
• Add some of the retained bean liquid if it seems too thick.  

 for the garlic bread:  

• Press the garlic and mix with the olive oil. 
• Spread this mixture over the cut face of the bread.   
• Brush the crust side with extra virgin olive oil and place on a hot griddle, turning until both sides are crusty. This will take about 6 minutes or so.

SOUP

If you have some of the casserole left over with a fair amount of liquid, beans and veg, you can use this as the soffrito for a tuscan bean and ham soup.

Just add to the pan:

• 1 medium onion, chopped.
• 100g shredded ham, preferably thick pieces (or lardons, fried in a dry pan until brown)
• 2 cloves garlic, pressed
• 4 more tbsp parsley and rosemary
• 1 litre mushroom stock (or veg or beef stock)
• season to taste
• you could add more beans and veg if you think it needs it

Bring to the boil then simmer with the lid on for about 15 minutes.

salmon ceviche

Very tasty as a tapa!

Tasty as a starter but would work as a main course with quantities doubled.
Other fish possible: in Spain we have had something similar with hake.
There are many variations.  I think cream is unusual as an ingredient.  Some others add chopped chilli rather than horseradish.

Per person as a starter:

• 100g raw salmon fillet
• 50g onion, finely chopped
• 50g gherkins, well drained and finely chopped
• 1tsp French mustard
• 1tsp horseradish sauce
• 50ml double cream
• 1 tbsp lime juice
• 1 tbsp dill, finely chopped

Cut up the fish into small strips, place in a bowl and stir in the other ingedients.
Chill and serve.

sour dough bread

the best bread you ever tasted. takes a long time but not a lot of effort, especially if you knead it with a mixer and dough hook.

Ingredients:
List 1

• 200g water
• 120g sourdough starter [see note 1 below]
• 236g whole wheat flour

List 2 [see also note 2 below]

• 274g water
• 85g rye flour
• 250g white bread (ie, 'strong') flour
• 170g spelt flour
• 13 grams (scant tbs.) salt

Method:

Evening of Day 1:

• Mix all List 1 ingredients together
• Ferment (let sit out at room temperature covered loosely with plastic) at 20C for 12 hours.

Morning of Day 2:

• Add List 2 ingredients to day 1 mix
• Knead until elastic, place in plastic covered bowl and refrigerate for 24 hours.

Morning of Day 3:

• Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 20C in a greased baking tray. Or use a loaf tin.
• Bake at 250C (or highest temperature possible) for 40-45 minutes.
  
  
  
  
  NOTE 1. 
  To make the starter:
  - 150mg wholewheat flour.
  - 150ml water.
  Mix together in a large glass jar. Leave open and at room temperature. The mixture should ferment.
  Each day for the next five days, throw away two-thirds of the mixture, and top up with a similar amount of flour and water
  At the end of the 5 days the mixture should be slowly bubbling at room temperature.
  It can then be kept in the fridge until needed. 
  If it stops bubbling bring back to room temperature again.
  If you do not use the starter, periodically throw away half and top up again with new flour and water. 
  
  NOTE 2.
  The mix of flour here works well but others work well too: eg a 5 flours mix of strong wholewheat, strong white, rye, spelt and granary.
   
  

potatoes boulangère

crunchy on top, liquid below 
- a good accompaniment to drier dishes that requires no last minute work 

for 4-6

900g potatoes, peeled, sliced thinly
1 large onion, finely chopped (or leek)
200ml veg stock
200ml milk
50g butter
salt and pepper seasoning

• Preheat the oven to 180C
• Butter generously a shallow baking dish (base and sides)
• Place a layer of potato slices in the base, season
• Add a layer of chopped onion
• Continue to add layers until all done, finishing with a neatly arranged layer of potato
• Mix the stock and milk and pour over the potatoes
• Dot with flecks of butter
• Bake for at least 60mins until the potatoes are cooked and golden brown on top

baked salmon with puy lentils

impressive looking and tasty dish to bring to table, and which can be cooked quickly.  

for 6*

750g* whole side of salmon, skinned (preferably wild)
150g cream cheese (eg Philly)
clove garlic, crushed
1 lemon, grated rind plus 1tsp juice
25g fresh breadcrumbs
25g grated parmesan
2tbsp chopped dill, plus extra to garnish
paprika

200g puy lentils (dry)
200g green beans, chopped **
25g flat leaf parsley, chopped (or dill)
2 tbsp dijon mustard
2 tbsp capers, rinsed and chopped
2 tbsp olive oil

*  this gives generous portions - a somewhat smaller side of salmon would work, or separate fillets of about 150g per person. If you prefer to serve plated up rather than bringing as one dish to the table, fillets may be better.
** you could also add or substitute some caramelised onion, cherry tomatoes, or carrots finely chopped, and you could cook in vegetable stock for more flavour

Place the lentils in a saucepan, just cover with water and bring to the boil.
Reduce heat and simmer for 30 minutes or until tender.
Drain.
Stir in the beans, mustard, capers and oil.

Meanwhile,
Preheat the oven to 200C.
Season salmon both sides and place on a greased greaseproof paper on a roasting tin
Mash the cream cheeses with the garlic, salt and pepper and lemon rind and juice
Spread evenly across the entire side of salmon
Mix together the breadcrumbs, parmesan and parsley and sprinkle over the cream cheese to form an even coating
Sprinkle with the paprika
Bake in the oven for about 15min, until the salmon is opaque pink.

Place the lentils on a warmed serving plate
Carefully lift the salmon onto the lentils
Garnish with dill sprigs.

Serve with potatoes boulangère to give some liquid in addition, or with a jus

Provencal braised lamb with puy lentils

For 4

For the braised lamb:
• ½ leg of lamb
• 2 onions, sliced
• 3 cloves of garlic
• 24 cherry tomatoes
• small bunch of thyme
• olive oil
• 3 bay leaves
• black olives, stoned
• ½ bottle good red wine
• 150ml/5fl oz lamb stock
  For the lentils:
• 150g/5oz puy lentils
• 200g/7oz of carrot, onion and celery, finely diced 
• 3 bay leaves
• 3 tbsp olive oil
• 500ml/17fl oz chicken stock
• 12 cherry tomatoes
• 1 lemon

Method

For the lamb, sear in a casserole dish in the olive oil until well browned.

Remove and add the onion and garlic and tomatoes. 

Cook for a minute or two and add the lamb.

Add the stock, red wine, bay leaves and olives and thyme.

Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the bone.

Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments then add the chicken stock and tomatoes, bay leaves and lentils.

Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice. 

Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb. 

Place a pile of lentils in a rustic dish and pile the lamb on top. Spoon the sauce around and over and serve.

Cauliflower cheese soup

Very comforting smooth, rich winter soup

Enough for about 6 servings

• Cauliflower - half a good sized head *
• ground nut oil and butter for frying
• 1 large potato (~200g)
• 1 large onion (~175g)
• 3 sticks celery
• 1 tsp nutmeg
• 2 cloves garlic, mashed 
• 1.25 l vegetable stock (or water plus 1 dessertspoon soy sauce)
• ground black pepper - generous amount
• salt - a couple of pinches
• 100g parmesan finely grated *
• 100ml double cream

1. Roughly cut up the 4 vegetables into small pieces.
2. Fry them gently in some oil and a knob of butter in a large saucepan until softened but not browned, about 5 minutes. 
3. Stir in the nutmeg and garlic, salt and pepper.
4. Cover with the stock and bring back to a boil.
5. Simmer for 30 minutes, with the lid on, then allow to cool for 10 minutes or so.
6. Blend with a hand blender in the pan.
7. Stir in the cheese and cream.
8. Bring slowly back to the boil and stir until all is smooth.  Add a little more boiling water if it seems too thick at this stage.
9. Serve with a sprinkling of nutmeg and/or a swirl of cream.

* You could use leftover cauliflower cheese, using the remains of the cheese sauce, making up the quantities as necessary.  Other cheeses than parmesan can also be used, such as gruyere or cheddar - generally hard and gratable with a fairly strong flavour.

Phad thai

A great Thai standby, easy and quick if you have the ingredients

For 2
Oil (eg ground nut) for frying
100g medium rice noodles (ie 50g per person)
2 spring onions, split lengthwise and cut into 1 inch lengths (plus 2 more split lengthwise for garnish)
1 clove garlic, finely chopped
1 tsp tamarind paste
3 tbsp Thai fish sauce
juice of 1/2 lime (keep rest for garnish)
100g cooked chicken meat (or cooked prawns)
50g beansprouts (more for garnish)
salted peanuts, finely chopped (for garnish)

1. Soften the noodles by pouring boiling water over them in a bowl and leaving to stand for about 8 minutes.
2. Mix up the tamarind sauce, fish paste and lime juice in a small bowl.
3. (You can run them under cold water after that, drain and toss them in a little oil so they dont stick together.)
4. In a wok over a high heat get the oil to sizzling temperature.
5. Stir fry the spring onions and garlic, for 30 secs.
6. Add the chicken/prawns and stir fry briefly.
7. Add the noodles then the tamarind mixture, then beansprouts. 
8. Keep stirring until all warmed through.
9. Serve in the centre of the plate, and garnish each plate with a spring onion, a lime wedge and a small pile of peanuts and one of beansprouts.

Alternatives:

• To be really authentic, add 1 tsp sugar to the tamarind mixture (but works without to my taste)
• Add a carrot, chopped into matchsticks, and cook with the onions
• Add a small egg to the wok after frying the veg and stir fry until cooked like broken up omelette
• Add a little chopped chilli if you prefer it hot. Thais usually serve raw chilli separately cut up in rice vinegar, as a condiment.

Doune rolls

From the lovely people at Doune

Great breakfast rolls, also good toasted

Makes 12 rolls

340g granary flour

340g strong white flour

10g dried yeast

1 rounded teasp salt

1 rounded teasp sugar

Hand hot water (about 600ml)

Put all dry ingredients in a large bowl and mix with enough water to make a soft, pliable, slightly sticky dough.

Knead vigorously for 10 mins in a mixer with dough hook (or by hand).
On a floured surface, divide into 12 pieces and shape into balls.
Place on a well floured baking tray, separated, and leave to rise in a warm place for 90 minutes. 

Place in a pre-heated oven for 13 minutes at 220degC.

Cool on a wire rack. 

tuscan bean soup

for 2

400g can cannellini or borlotti beans
(or mix of both - or dried equivalent, soaked overnight)
50g fatty ham cut into small cubes
(traditionally, ham fat or bones are used, not the ham itself)
salt and pepper
400 ml beef stock

for the soffrito:
2 tbsp olive oil (or groundut oil)
1 celery stick finely chopped
1 medium carrot finely chopped
1/2 onion finely chopped
1 sprig or 1 tsp dried rosemary
salt and pepper

Heat the oil in a saucepan and fry all the soffrito ingredients gently for about 15 minutes until well softened.
Add the stock and ham, cover and bring to the boil and simmer for a further 20 minutes.  (Also the beans if dried beans used.)
(If using fat or bones, remove after the 20 minutes).
Add the tinned beans including the liquor in the can and simmer for a further 5 to 10 minutes.
Adjust seasoning to taste.

spice-perfumed shoulder of lamb

from Deborah Golden - gorgeous!

for 6

2.5kg shoulder of lamb
2 heaped tsp sumac
4tbsp edible rose petals (rosewater?)
1 tbsp cumin ground
1/2 tbspground cinnamon
1/2 tbsp dried lime powder (or more sumac)
vegetable oil
2 tsp crushed sea salt

Oven at 160/140 fan
Place the lamb in a roasting tin lined with nonstick baking paper
Grind all the spices inc rose petals together until the petals are ground as finely as possible.
Drizzle a little oil onto the lamb and rub it all over, then sprinkle the spices and salt onto the lamb, making sure they adhere
Roast for 4 hours, then remove, cover with foil for 10 minutes, leave to rest before serving.  Should literally come apart with a fork.

Serve with green salad (tabbouleh?), potatoes or rice.

frittata

this is a great make-it-up-as-you-go-along, thow-anything-in recipe, based on a Mary-Ellen McTague article in the Guardian Saturday magazine, great for summer lunches

For 6 (halve the quants for a generous version for 2)

12 large eggs
100ml cream (richer) or milk (lighter)
S+P
about 250g grated cheese: cheddar or any gratable cheese, or substitute dollops of Philly type cream cheese as the last thing you add, for about half the volume
about 100g meat: chorizo, bacon, ham, salami - or smoked salmon
about 100g vegetables: apraagus, broccoli, spinach, brad beans, peas, whatever's around and in season
(or you could go with 200g veg and no meat)
about 30g fresh herbs: choose what goes with the other ingredients - or what you have - such as chives, tarragon, dill, parsley (especially flat leaf) etc
anything else you think would beef it up: nutmeg, chilli sauce, truffle oil

Oven at 170C
Lightly oil a baking dish (should be large enough for the final mixture to be fairly spread out, otherwise it will not cook through - eg 25x30cm ceramic dish
Blend together the eggs and cream or milk, with some S+P.
Scatter the dry ingredients and mix thoroughly in the dish
Pour over the egg mixture
Bake for 20 minutes, then check to make sure it's cooked through - if not cook a little more.

tabbouleh

I was at a David Hare play recently and a character had to explain what made his salad so special: pomegranate seeds was the answer.  And so it is here. This is based on two Ottolenghi recipes.  I have had many varieties of tabbouleh, as it is a dish that seems to have been popular across the middle east from Persia to the Levant and beyond.   

Enough for 5 or 6 as a starter of side salad

This version does not use bulgar wheat, which is a common ingredient, but you could add it for a less intense flavour, especially as an accompaniment

Chop very finely:
Good bunch of flat parsley,
2 medium tomatoes
Same amount of cucumber
Seeds of 1 pomegranate (about 50g)
A large shallot
2 spring onions

1 tbsp lemon juice
1 tbsp olive oil

Spices: 1 teaspoon each:
allspice
cardamom seeds
nutmeg
cinnamon sticks
black mustard seeds
coriander seeds
cumin

Whizz the spices in an electric grinder (you can substitute already ground spices if you dont have them whole, but whole is much better. The smell after whizzing is heavenly).
When whizzed you will find the shells of cardamom and other seeds have not been ground and come to the top.  Sieve to get just the ground spices.

Mix together all the chopped ingredients.
Stir in the lemon and oil.
Mix in the sieved spices.
Cover and place in the fridge until chilled.

chicken and pork terrine

Ingredients

3 chicken breasts, skin removed

100g chicken livers

350g pork belly, minced

1 tsp salt

2 tsp freshly ground black pepper

1 unwaxed lemon, zest only

2 shallots, finely sliced

2 sprigs lemon thyme, leaves picked

50g pistachios, blanched

20 thin slices streaky bacon

 

Preheat the oven to 180C/350F/Gas 4.

Cut each chicken breast into three big slices and set aside.

Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.

Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.

Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.

Bake in the preheated oven for 1 hour 15 minutes.

Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.

italian courgette and parmesan soup

really delicious - would probably work well chilled*

for 2-3

30ml extra virgin olive oil

2-3 cloves chopped garlic

handful basil leaves, chopped

sea salt and ground white pepper, to taste

500g green courgettes, cut lengthways into quarters then into 1cm/½in slices

375ml chicken stock

splash of single cream

30g freshly grated parmesan, plus extra to serve

Heat the oil in a heavy-based pan over a medium heat.

Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.

Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.

Put three-quarters of the soup mixture into a food processor and blend until smooth (or use a hand blender to achieve the same effect in the pan)

Return the mixture to the pan and stir in the cream and parmesan

To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. 

Good with ciabatta and a green salad for a substantial lunch

*But in that case probably best all smooth

Penne with halloumi and cherry tomatoes

Serves 4

 

For the pasta

• 250g/9oz cherry tomatoes, on the vine
• 1 tbsp olive oil
• 1 red onion, peeled, finely chopped
• 2 garlic cloves, peeled, finely chopped
• 1 red chilli, finely chopped
• 250g/9oz halloumi cheese, cut into 1cm/½in cubes
• 400g/14oz canned cherry tomatoes
• 1 tbsp chopped fresh oregano leaves
• salt and freshly ground black pepper
• 400g/14oz fresh penne, cooked according to packet instructions

For the salad

• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 75g/3oz rocket leaves
• 1 head Little Gem lettuce, cut in half lengthways, leaves separated, washed
• 75g/3oz lamb's lettuce
• 3 tbsp freshly grated parmesan
   
  Preparation method

  1. For the pasta, heat a frying pan until hot over a medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.
     
  2. Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
     
  3. Add the halloumi cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. Add the canned cherry tomatoes and bring to the boil, then reduce the heat until the mixture is
     
  4. simmering and simmer for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.
     
  5. Add the cooked pasta to the pan and mix gently until well combined.
     
  6. For the salad, whisk the mustard and vinegar together in a bowl, then whisk in the olive oil. Season, to taste, with salt and freshly ground black pepper.
     
  7. Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
     
  8. To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.
     

summer elderflower cordial

2 litres boiling water
2 chai tea bags (or other tea)
juice of 2 lemons
3 tablespoons elderflower cordial
4 dessertspoons sugar (or to taste)

Infuse the tea in the boiling water for 5 minutes
Add the other ingredients and stir
Allow to cool and then place in the fridge until well chilled

Delicious on a hot day!

Pimm's jelly

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes + overnight in the fridge

Yield: Makes 4 - 6 jellies 

Ingredients:

·                4 oz/115g golden super fine/caster sugar

·                ½ cup/100ml water

·                Juice of half a lemon

·                ½ oz/12g gelatine leaves

·                ¾ cup/175ml Pimm’s No. 1

·                2 cups/500ml diet fizzy lemonade

·                8 oz/250g fresh strawberries, roughly chopped

·                Few torn fresh mint leaves

·                To serve: extra strawberries and mint and cream or vanilla ice cream. 

Preparation:

·                Place the sugar into a small saucepan, add the water and lemon juice, stir. Gently dissolve the sugar over a low heat. Once dissolved simmer for a few minutes then remove from the heat.

·                Break the gelatine leaves into small pieces and cover with cold water. Leave to soak for 5 minutes then add to the sugar solution and stir until thoroughly dissolved.

·                Pour the sugar syrup into a bowl, add the Pimm’s and the lemonade. Place the bowl over a bowl of iced water and leave to cool until the jelly is just starting to set – about 30 minutes. If you stir the jelly from time to time this will speed up the process.

·                As soon as the jelly begins to set add the strawberries and stir, add the mint leaves and stir again.

·                Pour the jelly into wine large wine glasses, or glass bowls and place in the refrigerator, preferably overnight. 

 

Pimm's is Britain's number one summer drink but also takes on a great role as a refreshing Pimm's Jelly. A Pimm's jelly recipe is simple that I know, like me, you will be making Pimm's jelly all summer long.

Don't feel restricted to just using strawberries in the Pimm's jelly recipe. you can ring the changes with other summer fruits, raspberries work very well.

 

Lemon posset

For the posset 200ml/7fl oz double cream 1½tbsp milk 30g/1oz icing sugar ½ lemon, juice only 1 lemon slice, to garnish For the shortbread 55g/2oz butter 110g/4oz plain flour 55g/2oz caster sugar Preparation method Preheat the oven to 220C/425F/Gas 7. For the posset, mix together the cream, milk, sugar and lemon juice in a clean bowl, then spoon the mixture into a tall dessert glass. Garnish with the lemon slice and place in the fridge to chill. For the shortbread, place in the food processor the butter, flour and sugar and blend together. Then roll out the mixture directly onto a baking sheet and place into the oven to bake for 5-10 minutes, or until lightly golden and crisp. To serve, cut up the shortbread and place onto a plate alongside the lemon posset.