BASICS AND SIDES

ROASTED ROSEMARY NEW POTATOES

If you do not have new potatoes, then other roasting potatoes can be used instead—just chop them into chunks and parboil, and follow the recipe in the same way. These are lovely served with White Bean Gravy Stew, or with Sage and Onion “Roast” and Red Onion Gravy, with some steamed green vegetables alongside.

SERVES 2

INGREDIENTS

• 1 pound new potatoes
• 3 tablespoons vegetable or light olive oil
• 5 sprigs rosemary
• pinch sea salt

METHOD

• Preheat the oven to 350°F.
• Place the new potatoes in a medium saucepan, cover with water, bring to the boil and parboil for 5 minutes.
• Drain the water from the saucepan and set the potatoes aside.
• Pour the oil on a large baking sheet and put in the oven to heat for a few minutes until it is sizzling hot.
• Take the sheet out of the oven and toss the sprigs of rosemary and the potatoes in the oil.
• Sprinkle a pinch of sea salt over the potatoes and mix everything together well. Put the baking sheet back in the oven and roast the potatoes for 30 minutes.

HERBY CROUTONS

SERVES 4

INGREDIENTS

• 4 slices bread (you can use any variety— whole wheat, multigrain, spelt, white, etc.)
• 2 tablespoons light olive oil
• ½ teaspoon sea salt
• 1 tablespoon mixed herbs (dried or fresh)

METHOD

• Preheat the oven to 325°F.
• Cut the bread into bite-sized cubes and place in a mixing bowl. Drizzle the olive oil and salt over the bread, followed by the herbs, and mix well so that the bread is lightly coated. Spread the coated cubes evenly on a baking sheet and place in the oven. Bake for about 15 minutes until they are golden brown.

PESTO SAUCE

SERVES 4

INGREDIENTS

• 1 clove garlic, finely chopped
• pinch sea salt
• large handful fresh basil leaves (approx. 4 cups leaves), roughly chopped
• ⅓ cup pine nuts or walnuts, finely chopped
• ½ cup Parmesan cheese or similar hard cheese, finely grated
• 4 tablespoons extra-virgin olive oil

METHOD

• Grind the garlic with a pinch of salt and the basil leaves with a mortar and pestle. Add the pine nuts (or walnuts) and pound again into a paste. Transfer the ingredients to a small mixing bowl and stir in the Parmesan cheese. Then finish by mixing in the olive oil so that the sauce has a gooey consistency.
• If you do not have a mortar and pestle, you can chop the garlic, basil, and pine nuts together on a large chopping board, and then transfer to the mixing bowl. Or, you can blend all the ingredients together in a food processer fitted with a steel blade.

YORKSHIRE PUDDINGS

My husband taught me how to make Yorkshire puddings, and now I am hooked. I like to make them as individual puddings, baked in a non-stick muffin tin, but you can also make one large pudding in a high-sided pan and then cut it into portions. As a child, my dad used to eat them as a sweet dessert—you follow the same recipe, but finish off by pouring warm honey over the top. Comfort food at its best.

SERVES 4 (2 puddings per person)

INGREDIENTS

• ¾ cup all-purpose or light spelt flour
• pinch sea salt
• 2 large, free-range eggs
• 1¼ cups milk
• 8 teaspoons vegetable or light olive oil for the muffin tin

METHOD

• Preheat the oven to 400°F.
• Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes.
• Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it’s very hot—almost smoking hot (about 5 minutes).
• Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake the puddings for 20–25 minutes, until they have risen and are deep golden brown. These are wonderful with Sage and Onion “Roast”, Red Onion Gravy, and jarred, prepared horseradish.

CREAM CHEESE PASTRY

My grandmother taught me how to make this, and I was intrigued to learn that you could make pastry using cream cheese! It can get quite sticky so I think it’s best done in a food processor, and it’s important to chill the dough in the fridge, once it’s mixed, to allow it to firm up. This is a wonderfully indulgent, creamy pastry that works really well for quiches and pies.

MAKES 14 ounces

INGREDIENTS

• 1 stick butter, softened to room temperature
• 4 ounces cream cheese
• 1⅔ cups all-purpose or light spelt flour

METHOD

• If using a food processor: Pulse the butter, cream cheese, and flour in the processor bowl until the dough comes together. Remove from the bowl and gather the dough into a firm ball, flatten it slightly, then wrap it in plastic wrap and refrigerate for about 2 hours, or overnight.
• If mixing by hand: Beat together the butter and cream cheese in a mixing bowl, then add the flour and mix well until the ingredients come together. Using your hands, form the dough into a ball, then wrap in plastic wrap and refrigerate—again, for about 2 hours, or overnight.
• This pastry can be frozen for up to 6 weeks. Let stand at room temperature to defrost completely before rolling out.

SHORTCRUST PIE PASTRY

I was about 14 when I first attempted to make my own pastry, and it turned out rock hard and inedible. That put me off for a while, but then I asked my grandmother for help, and tackled a couple of pastry recipes that, once she had taught me a few tips, were vast improvements. The main lessons seem to be: don’t overwork the butter and flour, and try to keep the butter cool.

Making my own pastry still gives me a great sense of satisfaction. I must admit, though, if I’m rushing around, I do sometimes end up using the store-bought pie crust that is always on standby in my freezer.

This pastry is great for Cheesy Quiche, Delicate Apple Tart and Asparagus Summer Tart.

MAKES APPROX. 1 POUND

INGREDIENTS

• 2⅔ cups all-purpose or light spelt flour
• 5 ounces chilled salted butter (about 10 tablespoons), cut into cubes
• 1 large, free-range egg yolk
• approx. 4 tablespoons cold water

METHOD

• If making by hand: Measure the flour into a medium mixing bowl, and add the cubes of butter. Using your fingertips, lightly rub the cubes into the flour until the mixture has the texture of breadcrumbs and there are no large lumps.
• Add the egg yolk and mix gently with a fork until the pastry begins to come together. Then add the cold water gradually, 1 tablespoon at a time, just enough so that the mixture forms a dough. Add another tablespoon of water if necessary to hold together.
• Knead the dough lightly, shape into a large ball (or 2 evenly sized balls if you’re making a pie which requires top and bottom crusts), wrap in plastic wrap and refrigerate for at least 30 minutes, or overnight.
• If using a food processor: Pulse the flour and butter until the mixture has the texture of breadcrumbs. With the motor running, slowly add the egg yolk and then the water through the funnel, until it all starts to bind together. Refrigerate as instructed above. It can also be frozen for up to 6 weeks.

VEGETABLE STOCK

Making your own stock means you get to control exactly what goes into it, and you can adapt it to your own personal taste. Home-made stock will keep for about 3 days in the fridge, and it also freezes well, so you can freeze it in batches and store for up to 3 or 4 months. It’s really flavorful in soups, risottos, gravies, hotpots, and stews. But I also often use a powdered vegetable stock such as Marigold Swiss reduced-salt vegetable bouillon powder. If you use powdered stock or cubes, be sure they are reduced-salt, with no preservatives added.

MAKES APPROX. 3⅓ cups

INGREDIENTS

• 1 tablespoon light olive oil
• 1 medium onion, cubed
• 2 medium leeks, trimmed, washed, and cut into chunky cubes
• 1 medium or large carrot, cut into chunky cubes
• 1 stalk celery, trimmed and chopped
• 3⅓ cups cold water
• 2 cloves garlic, crushed in their skins
• 15 black peppercorns
• 2 tomatoes, chopped in half (optional)
• 4 sprigs fresh parsley, roughly broken
• 2 bay leaves
• pinch sea salt

METHOD

• Pour the olive oil into a large, heavy-bottomed saucepan over medium heat. Add the onion, leeks, carrot, and celery, and cook gently for 2–3 minutes to release the flavors—do not brown the vegetables, but just let them “sweat.”
• Add the cold water and bring to a simmer. Now add the garlic, peppercorns, tomatoes, parsley, and bay leaves, mix well and cover the pan. Let the mixture simmer gently for 15–20 minutes.
• Take the pan off the heat, mix in a pinch of sea salt and allow the stock to cool slightly. Strain the stock through a sieve, keeping the liquid, and discard the vegetables (unless you have another use for them).You can use the stock immediately or let cool and store in the fridge or freezer.

BBQ SAUCE

SERVES 6–8

INGREDIENTS

• 2 cups tomato ketchup
• juice of 1 lemon
• 2 tablespoons balsamic vinegar or white wine vinegar
• 4 cloves garlic, finely chopped
• 3 tablespoons mustard, preferably French Dijon
• 1¼ cup vegetable or light olive oil
• sea salt and black pepper, to taste

METHOD

• Mix all the ingredients together in a bowl.
• Either refrigerate for later use or pour the sauce onto a large baking sheet and add burgers, sausages, or chunky-cut vegetables of your choice. Make sure they get well coated with the sauce. Then all you have to do is cook them on your barbecue or under the broiler—and enjoy.

AUNTIE’S CARAWAY COLESLAW

My Aunt Louise’s coleslaw recipe is tangy and a bit different. I love my Aunt Louise.

SERVES 4

INGREDIENTS

• 3 cups white cabbage, thinly sliced or grated
• 3 cups red cabbage, thinly sliced or grated (or use 6 cups white cabbage if you don’t have any red)
• 1 medium carrot, grated
• 2 teaspoons caraway seeds

For the dressing:

• 2 tablespoons Dijon mustard (grainy or smooth)
• ¼ cup cider vinegar or white wine vinegar
• 5 tablespoons extra-virgin olive oil
• sea salt and black pepper, to taste

METHOD

• Combine the cabbage, carrot, and caraway seeds in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the cabbage and carrots, season with sea salt and black pepper, and toss well.

OVEN-BAKED STEAK FRIES

SERVES 4

INGREDIENTS

• 4 large potatoes, such as Yukon Gold or Russet, washed and peeled
• 3 tablespoons vegetable or light olive oil
• large pinch sea salt

METHOD

• Preheat the oven to 400°F. Place 2 large non-stick baking sheets in the oven to heat.
• Cut the potatoes into long strips, about ⅔ inch thick, and put them into a large mixing bowl. Drizzle the oil over the potatoes and toss well to coat fries.
• Take the preheated baking sheets out of oven and lay the fries evenly on them. Sprinkle the sea salt over them and bake in the oven until they’re golden brown, about 30 minutes.

RED ONION GRAVY

SERVES 4

INGREDIENTS

• 2 tablespoons vegetable or light olive oil
• 2 medium red onions, thinly sliced
• 1 tablespoon dried or 2 tablespoons fresh mixed herbs
• 2 tablespoons cornstarch
• 3⅔ cups vegetable stock
• 1 tablespoon soy sauce
• ⅔ cup red wine (optional)

METHOD

• Heat the oil in a medium, heavy-bottomed saucepan over medium heat, then sauté the onions for about 5 minutes until they’ve softened. Stir in the herbs.
• Meanwhile, put the cornstarch into a pitcher and slowly whisk in the stock. Then slowly pour this stock into the saucepan with the onions, stirring constantly until all the stock has been added.
• Add the soy sauce and the red wine (if using).
• Simmer gently, stirring often, for about 10–12 minutes, until the gravy has thickened.

RED BEETS IN CRÈME FRAÎCHE

When I first started cooking with red beets I used to peel and boil them and wonder why all the color seeped into the water, leaving the beets looking pale. Then my mum showed me that if you leave the skins on to cook (boil or bake) them, and then peel the beets afterward, they retain their color and flavor.

A little squeeze of lime juice lifts the dish and gives the flavors an extra lightness. This is the perfect side dish to accompany a hotpot or serve with a large chopped salad—or even at a barbecue.

SERVES 2

INGREDIENTS

• 1 bunch fresh medium red beets (approx. 1 pound)
• 3 tablespoons crème fraîche or sour cream
• squeeze of fresh lime or lemon juice
• 1 tablespoon fresh parsley, chopped (optional)
• sea salt and black pepper, to taste

METHOD

• Preheat the oven to 350°F.
• Wash the beets and prick the skin a couple of times with a knife or fork. Bake them, in their skins, for 1 hour, until cooked through.
• Wait until they’re cool enough to handle, but still warm (you don’t want to burn your fingers), then peel and thinly slice them and place in a medium mixing bowl.
• Stir in the crème fraîche (or sour cream) and add a squeeze of lime or lemon juice. Mix well, and season with a little sea salt and some freshly ground black pepper. I like to serve this warm, but it can be eaten at room temperature.

SILKY CHOCOLATE SAUCE

This sauce has so many great uses! Drizzle it onto Coconut Rice Pudding or over a banana split! I also love this chocolate sauce simply spooned over vanilla ice cream.

SERVES 4

INGREDIENTS

• 3½ ounces bittersweet chocolate (minimum
• 70% cocoa solids), or milk chocolate if you prefer
• 4 tablespoons heavy cream

METHOD

• Pour about 2-3 inches of water into a medium saucepan and bring to a gentle simmer over low heat.
• Break the chocolate into chunks and put it into a large heatproof bowl that will sit on top of the saucepan.
• Add the cream to the bowl of chocolate pieces. Rest the bowl over the pan of simmering water, making sure it does not touch the water. Gently heat the chocolate until it is just melted. Stir well and remove from the heat so it doesn’t overcook. It should have a silky, glossy consistency.

TOFFEE SAUCE

This salty-sweet sauce is completely delicious spooned over banana splits, as a topping for an ice-cream treat or served warm, drizzled over baked apples, to name but a few options.

SERVES 4

INGREDIENTS

• 1 stick salted butter
• ½ cup packed light brown sugar
• 5 tablespoons maple syrup
• ¾ cup heavy cream

METHOD

• Gently heat the butter, sugar, maple syrup, and cream in a small or medium saucepan until melted together and smooth.