FOOD IS ALL ABOUT enjoyment, so what better way to spend the weekend than by inviting a few friends over and cooking up a feast? Choose recipes that you know you’ll have fun with and don’t worry about aiming for perfection. There is nothing nicer than being cooked for, and everyone will be so pleased to be off duty that they won’t even notice if it hasn’t turned out quite as you had planned.
For a simple twist on your regular Sunday roast, why not try my Chicken with roasted cauliflower? It has a great flavour and it’s all cooked in one tray, so there’s minimal washing up. Or for a relaxed weekend treat that is ready in about half an hour, the chicken burger is a real crowd-pleaser and has an amazing ranch dressing that brings back childhood memories. For those times when you’re up for something a bit fancier, try the spiced sea bass. The flavours are delicate and it looks impressive, but it’s still easy to put together.
The beauty of cooking at the weekend is that you have a little more time on your hands. With that in mind, I’ve included lots of recipes that cook ‘low and slow’, such as Middle Eastern slow-cooked lamb, Italian slow-cooked lamb ragu and Slow-cooked beef brisket. The main advantage of this method is that the oven does all the hard work for you! That extra time allows flavours to develop slowly and with more depth, unlike the punchy hits of flavour that I usually aim for in quicker midweek cooking.
If midweek cooking can sometimes feel a bit rushed, these are the recipes to help you relax into your weekend cooking and really enjoy it – so have some fun creating lasting memories with some good food and great company.
Middle Eastern slow-cooked lamb
This fantastic alternative to your usual Sunday roast lamb is full of vibrant and bold Middle Eastern flavours, but it won’t overpower with chilli heat. I serve it with tahini yoghurt and a crunchy, fresh salad with mint, watercress and pomegranate seeds.
Serves 8
720 calories per serving
815 calories with flatbreads
5 onions, peeled, topped, tailed and halved crossways
1 lamb shoulder joint (bone-in), about 2kg
2 tbsp baharat spice mix
4 garlic cloves, finely crushed
A handful of mint leaves, finely chopped
3 tbsp pomegranate molasses
2 tbsp olive oil
500ml lamb stock
Sea salt and freshly ground black pepper
For the salad
1 pomegranate, halved
2 cucumbers, peeled, halved lengthways, deseeded and thickly sliced
3 Little Gem lettuces, leaves separated
2 handfuls of watercress
2 handfuls of mint leaves, torn
2 tbsp extra-virgin olive oil
Juice of ½ lemon
For the tahini yoghurt
80g tahini
Juice of ½ lemon
200g Greek strained yoghurt (0% fat)
To serve
Sumac, for sprinkling
Flatbreads (optional)
1 Take the lamb out of the fridge an hour before cooking. Preheat the oven to 170°C/Fan 160°C/Gas 3.
2 Place the onions, cut side up, in the middle of a roasting tray. Using a sharp knife, make small incisions in the lamb shoulder about 2cm apart. Sit the lamb joint on top of the onions.
3 In a bowl, stir together the spice mix, garlic, mint, pomegranate molasses and olive oil and season well with salt and pepper. Drizzle the mixture over the lamb, rubbing it into the incisions as you do so. Pour the lamb stock into the roasting tray.
4 Cover the roasting tray with foil, folding it under the rim of the tray all round to seal. Cook in the oven for 3 hours. Remove the foil and baste the meat with the juices. Turn the oven up to 200°C/Fan 180°C/Gas 6 and roast the meat, uncovered, for 30 minutes.
5 For the salad, holding the pomegranate halves cut side down over a bowl, bash with a spoon to release the seeds into the bowl; pick out any membrane. Add all the remaining ingredients and toss to combine.
6 For the tahini yoghurt, mix the ingredients together and season with salt and pepper to taste.
7 Take the tray from the oven, cover the meat loosely with foil and leave to rest for 10–15 minutes. Carve the lamb and sprinkle with a little sumac. Serve with the roasted onions, tahini yogurt, salad and flatbreads. Spoon the pan juices over the meat too.
Middle Eastern slow-cooked lamb
Greek-style roast lamb and potatoes
I am a huge fan of Greek cooking and for me this one-tray wonder conjures up memories of great summer holidays. The ingredients are very simple, allowing the individual flavours to really sing out. A classic Greek salad is the perfect complement.
Serves 8
805 calories per serving
2kg leg of lamb joint (bone-in)
3 garlic cloves, sliced
2kg potatoes, peeled and cut into large 5cm chunks
4 tbsp extra-virgin olive oil
1 tbsp dried Greek oregano
2 sprigs of rosemary, leaves picked and finely chopped
2 sprigs of oregano, leaves picked and chopped
Juice of 1 lemon
250ml lamb stock
Sea salt and freshly ground black pepper
For the Greek salad
1 red onion, diced
2 red peppers, cored, deseeded and diced
1 cucumber, halved lengthways and sliced
450g ripe tomatoes on the vine, cut into wedges
3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
½ tsp dried oregano
120g black olives
150g feta cheese, crumbled
1 Take the lamb out of the fridge about an hour before cooking, to bring it to room temperature.
2 Preheat the oven to 220°C/Fan 200°C/Gas 7. Using a sharp knife, make small incisions in the lamb, about 2cm apart. Push the garlic slices into the slits to flavour the meat.
3 Spread the potatoes out in the bottom of a large roasting tray. Drizzle with 2 tbsp of the extra-virgin olive oil and sprinkle with the dried oregano and some salt and pepper.
4 Mix together the rest of the olive oil, the chopped rosemary and oregano, lemon juice and a generous amount of salt and pepper.
5 Place the lamb in the roasting tray, in the middle of the potatoes, and drizzle the lemony oil over the top. Roast in the oven for 40 minutes, tossing the potatoes halfway through cooking.
6 Take the tray from the oven and lower the oven setting to 200°C/Fan 180°C/Gas 6 (leave the oven door open for a couple of minutes to help lower the temperature). Add the stock to the roasting tray.
7 Return the tray to the oven and roast for a further 30 minutes for medium to medium rare lamb. (On a temperature probe, it should register 51–55°C.) Baste the lamb with the juices and toss the potatoes once or twice during cooking. If you prefer lamb medium to well done, cook for a further 15 minutes.
8 In the meantime, to prepare the Greek salad, put all the salad veg into a large bowl, add the extra-virgin oil, wine vinegar, oregano and olives and toss to mix. Add the crumbled feta, toss gently and season with salt and pepper to taste.
9 Once the lamb is cooked, take the tray out of the oven. Transfer the meat to a warmed platter, cover loosely with foil and let rest for 20–30 minutes. Keep the potatoes warm, uncovered, in the turned-off oven. Carve the lamb and serve with the potatoes and salad.
Greek-style roast lamb and potatoes
Italian slow-cooked lamb ragu
This ragu has a wonderfully intense flavour. The longer you leave it, the better it will be as the lamb will become meltingly tender and flake easily, a bit like pulled pork. ❄
Serves 8
615–625 calories per serving
For the lamb ragu
2 tbsp olive oil
1.2kg boneless lamb shoulder, cut into 3.5cm cubes
2 onions, diced
3 carrots, peeled and diced
4 celery sticks, diced
4 garlic cloves, finely chopped
3 tbsp tomato purée
6 anchovy fillets in oil, drained
400ml red wine
4 sprigs of thyme
2 sprigs of rosemary
2 bay leaves
500ml lamb stock
2 x 400g tins chopped tomatoes
Sea salt and freshly ground black pepper
To serve
600–800g fresh pappardelle
Freshly grated Parmesan (optional)
1 Heat half the olive oil in a large non-stick casserole pan over a high heat. Season the lamb with salt and pepper and colour in batches in the hot oil until well browned on all sides; don’t overcrowd the pan. Remove the lamb to a plate and set aside.
2 Preheat the oven to 170°C/Fan 160°C/Gas 3. Add the remaining oil to the pan, then the onions. Cook over a medium-high heat for 5 minutes to soften. Toss in the carrots, celery and garlic and cook for a further 8 minutes. Stir in the tomato purée and anchovies.
3 Pour in the wine, scraping up any sediment stuck to the bottom of the pan. Let it bubble until the liquid is reduced by half, 4–5 minutes. Add the herbs, lamb stock and tinned tomatoes and return the meat to the pan. Put the lid on and cook in the oven for 2 hours.
4 Take the casserole out of the oven, remove the lid, give it a good stir and then place the pan on the hob over a medium-low heat. Simmer gently for 1 hour to reduce and thicken the sauce. Remove any large herb sprigs. Flake the lamb with two forks in the casserole, then taste the ragu to check the seasoning.
5 Bring a pan of salted water to the boil. Add the pappardelle and cook for 2–3 minutes until al dente; drain well. Serve with the ragu and Parmesan, if you like.
To freeze the lamb ragu: Allow to cool, then freeze in two-portion containers. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat, until hot right through. You may need to add a little extra liquid to loosen the ragu as you reheat it.
Italian slow-cooked lamb ragu
Chicken with roasted cauliflower
Full of flavour and with a great texture, roast cauliflower is the ideal partner for roast chicken. Chunks of toasted sourdough take the place of potatoes, providing a bit of crunch and soaking up all the lovely roasting juices.
Serves 6–8
615–820 calories per serving
1 large free-range chicken, about 2.7kg
2 medium cauliflowers, trimmed, leafy stalks retained
2 tbsp extra-virgin olive oil
2 garlic cloves, grated
2 tbsp lemon thyme leaves, chopped
1 crumbly chicken stock cube
300ml chicken stock
Sea salt and freshly ground black pepper
For the toasted sourdough
300g sourdough bread, torn into bite-sized pieces
1 tbsp extra-virgin olive oil
2 tbsp finely chopped flat-leaf parsley
1 Take the chicken out of the fridge 30 minutes before you want to cook it. Preheat the oven to 170°C/Fan 150°C/Gas 3.
2 Lay the leafy stalks from the cauliflowers in a large roasting tray (to sit the chicken on). Set the cauliflower heads aside.
3 In a small bowl, mix the extra-virgin olive oil with the garlic, chopped thyme and a little salt and pepper. Carefully insert your fingers under the skin of the chicken breasts and loosen the skin from the breasts. Push most of the olive oil mixture under the skin and spread it over the breast meat with your fingers. Sit the chicken on the cauliflower stalks.
4 Trickle the remaining olive oil mix over the surface of the chicken and rub in well with your hands. Season with pepper and crumble the stock cube evenly over. Cover the tray with foil and seal it to the rim of the tray all round. Cook for 1 hour and 20 minutes.
5 In the meantime, break the cauliflower into florets. When the time is up, take the tray from the oven and lift off the foil. Turn the oven up to 220°C/Fan 200°C/Gas 7. While it is coming up to temperature, add the cauliflower florets to the roasting tray and pour in the chicken stock.
6 Place the tray on the bottom shelf of the oven. Roast for 30–40 minutes or until the chicken is golden brown all over and the cauliflower is cooked, basting the chicken with the juices halfway through.
7 For the toasted sourdough, 20 minutes before the end of the cooking time, scatter the sourdough chunks on a small baking tray. Drizzle with the 1 tbsp olive oil and season with salt and pepper. Place on the top shelf of the oven for 15–20 minutes or until golden brown.
8 Sprinkle the chopped parsley over the sourdough and mix well. Remove the chicken from the oven and leave to rest for 15 minutes before carving. Serve the chicken with the roasted cauliflower and toasted sourdough, spooning over the pan juices.
Chicken with roasted cauliflower
Chicken and bacon ranch burger
This easy chicken burger is ready in under half an hour. That’s quicker than most takeaways and perfect for lazy weekend dining. It’s the ranch dressing that really elevates this to the next level, though, balancing the saltiness of the bacon and adding a slight punch from the cayenne and hot sauce.
Serves 4
705 calories per serving
4 skinless, boneless chicken breasts
2 garlic cloves, grated
2 tbsp olive oil
8 rashers of smoked streaky bacon
4 large wholemeal burger buns
2 Little Gem lettuces, leaves separated
2 large tomatoes, sliced
1 ripe avocado, quartered and sliced
Sea salt and freshly ground black pepper
For the ranch dressing
2 tbsp reduced-fat mayonnaise
2 tbsp low-fat soured cream
½ garlic clove, finely grated
2 tbsp finely chopped dill
1 tbsp finely chopped chives
3 dashes of Worcestershire sauce
A pinch of cayenne pepper
2 dashes of Sriracha hot sauce
½ tsp white wine vinegar
1 tsp mild American mustard
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line an oven tray with baking parchment.
2 On a clean board, bash each chicken breast with a rolling pin to a 1cm even thickness. Lay the chicken breasts in a shallow dish. Add the garlic, olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes.
3 Meanwhile, lay the bacon rashers on a wire rack over the lined oven tray. Cook in the oven for 12–15 minutes or until browned and crispy.
4 For the ranch dressing, mix all the ingredients together and season with salt and pepper to taste.
5 Heat a large griddle pan over a high heat. Cut the burger buns in half and toast the cut sides on the griddle in batches, until lightly charred. Set aside.
6 Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side or until cooked through.
7 To assemble the burgers, spread 1 tbsp of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon and avocado. Spread some more ranch dressing on the top half of the burger bun. Place on top of the filling and serve.
TIP ✔ The ranch dressing works just like barbecue sauce, balancing sweet with acidic. Try it next time you grill or barbecue steak, chops or sausages, or serve it as a dip for baked potato wedges.
Chicken and bacon ranch burger
Chicken, ham and leek pie
Making a pie from scratch feels like an accomplishment, but it’s not that hard. This hot water crust pastry is forgiving, too – easy to roll and move around. There’s a lot going on in the pie, so serve it simply with boiled new potatoes or mash and a salad.
Serves 8
1055 calories per serving
3 bay leaves
1 tsp black peppercorns
5 sprigs of thyme
5 sprigs of rosemary
1 litre chicken stock
10 skinless, bone-in chicken thighs
2 leeks, trimmed, well washed and thickly sliced
80g unsalted butter
80g plain flour
50ml double cream
2 tbsp hot English mustard
50g mature Cheddar, grated
300g flaked, cooked smoked ham hock
2 tbsp flat-leaf parsley leaves, finely chopped
Sea salt and freshly ground white pepper
For the hot water crust pastry
750g plain flour
1 tsp salt
2 large free-range eggs, lightly beaten
125g unsalted butter, diced
125g lard, diced
250ml water
2 large free-range egg yolks, beaten with a pinch of salt, for glazing
1 Place the bay leaves, peppercorns, thyme and rosemary on a square of muslin, draw up the edges and tie tightly with kitchen string to enclose the flavourings. Place in a saucepan and pour on the chicken stock. Bring the stock to a simmer and allow to infuse over a low heat for 5 minutes.
2 Add the chicken thighs, bring back to a simmer and cook gently for 25 minutes. Add the leeks to the pan and cook for another 15 minutes until they are soft. Drain the chicken and leeks in a sieve over a heatproof bowl, to save the stock. When cool enough to handle, pull the chicken off the bones and set aside on a plate.
3 Melt the butter in a large saucepan over a medium-low heat, then add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add 600ml of the reserved chicken stock to the roux, whisking constantly to keep the sauce smooth. (Save any remaining stock to use for soup, gravy etc.)
4 Continue cooking over a medium-low heat for 2–3 minutes, until the sauce thickens. Remove from the heat, add the cream, mustard and Cheddar and stir until the cheese has melted. Add the chicken, leeks, and flaked ham hock and season with salt and pepper to taste. Transfer to a large bowl, allow to cool, then stir through the chopped parsley. Refrigerate until needed.
5 To make the hot water crust pastry, place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Make a well in the centre and pour in the beaten eggs. Mix on a medium speed until well incorporated – the dough will be crumbly once the egg has been worked in.
6 Place the butter, lard and water in a small saucepan over a medium heat until the butter and lard have melted. Turn the mixer to a low speed and gradually pour in the hot liquid, stopping as soon as a dough forms; you may not need all the liquid. (Alternatively, you can mix the pastry by hand, using a wooden spoon to beat in the eggs, then the melted mixture.)
7 Take the dough out of the bowl and divide into two pieces, one twice the size of the other: one-third for your pie lid, and the larger portion to line the pie tin.
8 On a lightly floured surface, roll out the larger piece to a round, 5mm thick. Use to line the base and sides of a 23cm round non-stick pie tin, 5cm deep, pushing the pastry into the sides. Let the excess overhang the rim and brush the pastry on the rim with beaten egg yolk.
9 Roll out the other piece of pastry to a round, 5mm thick, for the pie lid. Spoon the cooled filling into the pastry-lined pie tin. Cover with the pastry lid and cut away the overhanging excess pastry from the edge. (There will be quite a lot of trimmings.) Press the edges together with your fingertips, to seal and crimp.
10 Brush the surface evenly with beaten egg yolk and cut a small hole in the middle of the top, to allow the steam to escape. Place in the fridge for 30 minutes to allow the pastry to set. Meanwhile, preheat the oven to 210°C/Fan 190°C/Gas 5–6.
11 Bake the pie in the oven for 35–45 minutes or until the pastry is golden and crisp. Leave to stand for about 10 minutes before slicing and serving.
Chicken, ham and leek pie
Slow-cooked beef brisket
This is total no-stress cooking, as you don’t need to worry about timing the meat precisely. The dry rub acts as a pre-seasoning, and leaving it for 24 hours allows the flavours to permeate right into the meat, so try to leave it for that long if you can. ❄
Serves 10
510 calories per serving
2kg boned and rolled beef brisket joint
10 small baking potatoes, washed but not peeled
Sea salt and freshly ground black pepper
For the dry rub
1½ tbsp hot smoked paprika
2 tbsp ground cumin
2 tbsp ground coriander
1 tbsp dried thyme
For the sauce
200ml apple cider vinegar
100ml maple syrup
200ml ale
150ml tomato ketchup
300ml beef stock
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
For the coleslaw
½ red cabbage, sliced (300g)
½ white cabbage, sliced (300g)
1 large red onion, sliced
100g pickled chillies, chopped
1 tsp salt
3 tbsp Greek yoghurt (0% fat)
3 tbsp reduced-fat mayonnaise
3 tbsp roughly chopped parsley
1 For the dry rub, mix all the ingredients together in a small bowl. Place the beef in a non-metallic dish and rub the dry spice mixture all over the surface. Cover with cling film and leave to marinate in the fridge for 24 hours.
2 When ready to cook, preheat the oven to 150°C/Fan 140°C/Gas 2. Place the beef joint in a roasting tin. Put the potatoes on a baking tray and sprinkle with salt.
3 For the sauce, whisk all the ingredients together in a bowl and pour over the beef. Cover with foil, sealing the edges to the tin all round, and cook for 6 hours, or until the beef is tender. A couple of hours before the meat will be ready, put the potatoes into the oven.
4 Meanwhile, for the coleslaw, put all the ingredients into a large bowl and toss well. Taste for seasoning, adding pepper and a little more salt if needed.
5 To check that the beef is cooked, scrape it gently with a fork; it should fall apart. Remove from the oven and set it aside to rest for 15–20 minutes.
6 To serve, pull the meat apart, using two forks. Serve with the sauce spooned over and the baked potatoes and coleslaw on the side.
To freeze leftover beef: Leave the meat and juices to cool then freeze in one- or two-portion lidded foil trays. Defrost fully in the fridge overnight. Cover loosely with foil, and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30–35 minutes or until piping hot.
Slow-cooked beef brisket
Swedish meatballs
These are fun to make with kids – get them shaping and rolling the meatballs and helping with the mash. Note that they are roasted rather than fried, to lower the fat. Lingonberry sauce is exceptionally good with the meatballs, if you can find it.
Serves 4
760 calories per serving
1 tbsp olive oil
1 onion, finely chopped
500g lean beef mince (5% fat)
½ tsp freshly ground white pepper
½ tsp ground allspice
1 tsp garlic powder
50g fresh white breadcrumbs
1 large free-range egg, lightly beaten
2 tbsp finely chopped dill, plus extra to finish
3 tbsp flat-leaf parsley, finely chopped, plus extra to finish
1 tbsp cornflour
350ml beef stock
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
150ml reduced-fat soured cream
Sea salt and freshly ground black pepper
For the mash
800g potatoes, peeled and cut into small chunks
2 tbsp unsalted butter
150ml reduced-fat soured cream
To serve
300g green beans, steamed
1 Preheat the oven to 250°C/Fan 240°C/Gas 10. Line a large baking tray with baking parchment.
2 Heat the olive oil in a non-stick frying pan over a medium-high heat, add the onion and sauté for about 10 minutes, until starting to turn golden brown, stirring frequently. Remove from the heat.
3 For the mash, put the potatoes into a large pan and pour on enough cold water to cover them by 5cm. Add a good pinch of salt. Bring to the boil, lower the heat slightly and simmer until tender, about 10–15 minutes.
4 Meanwhile, in a bowl, combine the mince, cooked onion, spices, breadcrumbs, egg and chopped herbs. Season generously with salt and pepper and mix well. Shape into 24 even-sized balls and place on the lined tray. Bake in the oven for 10 minutes, until browned.
5 Mix the cornflour with 2 tbsp beef stock. Pour the rest of the stock into a large frying pan set over a medium heat. Add the cornflour mix, Worcestershire sauce and mustard, whisking to combine. Add the meatballs and bring to a simmer. Simmer gently for 7–10 minutes, until the liquor is reduced by half. Remove from the heat and stir in the soured cream.
6 When the potatoes are cooked, drain them well and mash with the butter and soured cream. Season with salt and pepper to taste; keep warm. Serve the meatballs and sauce with the mash and green beans. Finish with chopped parsley and a grinding of pepper.
Swedish meatballs
Spanish hake bake
You can’t beat oven bakes like this for simplicity; they are such an easy and adaptable way of cooking. This healthy fish bake has lots of subtle flavours working together to produce a final dish that tastes fresh and clean. Serve it with lots of crusty bread to mop up the sauce.
Serves 4
490 calories per serving
625 calories with aïoli
4 skinless hake fillets, about 200g each
800g potatoes, peeled and thickly sliced
1 large white onion, very thinly sliced
1 medium fennel bulb, tough outer layer removed, very thinly sliced (about 200g prepared weight)
400ml vegetable stock
A large pinch of saffron strands
400g cherry tomatoes
80g green olives
Sea salt and freshly ground black pepper
To serve
2 tbsp flat-leaf parsley, finely chopped
1 lemon, for zesting
2 tbsp extra-virgin olive oil
Aïoli (good-quality shop-bought)
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Check the hake fillets for any pin-bones.
2 Put the potatoes into a large pan and add enough water to cover by 5cm. Bring to the boil, lower the heat and simmer for 5 minutes. Drain the potatoes and lay them in the bottom of an ovenproof dish (about 28cm in diameter and 7.5cm deep).
3 Scatter the onion and fennel slices in an even layer over the potatoes. Pour on the stock and sprinkle on the saffron and a little salt and pepper. Cover with foil and bake in the oven for 15 minutes.
4 Take the dish out of the oven and add the cherry tomatoes. Re-cover with foil and return to the oven for 8 minutes.
5 Take the dish from the oven and remove the foil. Season the fish fillets on both sides with salt and pepper and lay them on top of the vegetables. Add the olives and baste the fish with the saffron stock. Return to the oven, uncovered, and bake for 8 minutes.
6 Sprinkle with chopped parsley, zest over the lemon and drizzle with the extra-virgin olive oil. Serve with aïoli on the side, and provide crusty bread to mop up the delicious juices if you like.
TIP ✔ If you can’t get hold of hake, use another meaty white fish, such as cod or haddock.
Spanish hake bake
Spiced sea bass with roasted cauliflower purée and lentils
This is an impressive dish to serve if you are entertaining. Sea bass is a fairly robust fish, so it takes spices well. Here, it is complemented beautifully by the creamy cauliflower purée and spiced lentils. Place the fish whole in the centre of the table and let everyone help themselves.
Serves 6
775 calories per serving
2 sea bass, about 700g each, gutted and cleaned
Sea salt and freshly ground black pepper
For the roasted cauliflower purée
1.35kg cauliflower, stalk and leaves removed
2 tbsp olive oil
50g butter
250ml whipping cream
250ml semi-skimmed milk
For the sea bass marinade
4 garlic cloves, grated
5cm piece of fresh ginger, finely grated
2 tsp ground turmeric
2 tsp ground cumin
2 handfuls of coriander leaves
2 tbsp olive oil
120g natural yoghurt (0% fat)
For the spiced lentils
1 tbsp vegetable oil
1 onion, finely diced
1 tsp medium Madras curry powder
2 x 250g packs cooked Puy lentils
200ml vegetable stock
120g baby spinach
To finish
A handful of coriander leaves, torn
1 Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two large baking trays with baking parchment.
2 For the cauliflower purée, cut the cauliflower into florets and spread them out on one lined baking tray. Drizzle with the olive oil and season with salt. Roast in the oven for 40 minutes or until golden brown, tossing halfway through.
3 Meanwhile, for the marinade, mix all the ingredients together in a small bowl, adding some salt and pepper. Using a sharp knife, score the fish on both sides on an angle, making 3 slashes on each side. Lay the fish on the other baking tray. Spread the marinade evenly all over the fish and leave to marinate for 20 minutes.
4 To make the cauliflower purée, melt the butter in a large frying pan over a medium heat. Add the roasted cauliflower florets and cook for 10 minutes or until well browned. Pour in the cream and milk and simmer for 7–10 minutes until reduced and thickened. Tip the contents of the pan into a blender and blitz until smooth. Return the purée to the pan; keep warm.
5 For the spiced lentils, heat the oil in a large frying pan, add the onion and cook over a medium heat for 7–10 minutes, until softened.
6 Meanwhile, place the tray of fish on the top shelf of the oven and cook for 15 minutes.
7 Stir the curry powder into the softened onion and cook for 30 seconds, then add the lentils. Pour in the vegetable stock and simmer for 5 minutes, until the liquid has reduced by half. Stir through the spinach and cook for 2 minutes, until it has wilted.
8 Once the fish is cooked, remove from the oven and run a cook’s blowtorch over the skin to crisp it. Leave to rest for a few minutes. Serve the fish on a platter, scattered with the coriander and with the cauliflower purée and spiced lentils in warmed bowls alongside.
Spiced sea bass with roasted cauliflower purée and lentils
North African style nut roast
A delicious veggie Sunday lunch, this nut roast is full of flavour and has a great chunky texture. Combining heat and refreshing coolness, the lovely harissa yoghurt can be served alongside all kinds of meat and veggie dishes. (Jars of rose harissa can be found in the supermarket spice section.) V
Serves 8
390 calories per serving
600g peeled, deseeded butternut squash, cut into 2cm dice
3 tbsp olive oil
1 onion, diced
2 aubergines, diced
1 red pepper, cored, deseeded and diced
2 garlic cloves, sliced
3 tbsp ras el hanout
1 tbsp rose harissa
400g tin chickpeas, drained
170g bulgur wheat (dry weight), cooked
100g flaked almonds, toasted
Sea salt and freshly ground black pepper
For the harissa yoghurt
250g Greek strained yoghurt (0% fat)
2 tbsp rose harissa
For the parsley salad
3 handfuls of flat-leaf parsley leaves
50g baby leaf salad
1 red onion, finely sliced
1 tbsp pomegranate molasses
1 tbsp extra-virgin olive oil
Juice of ½ lemon
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Grease a 1.25kg (3lb) loaf tin and line with baking parchment. Line a baking tray with parchment.
2 Place the diced squash on the baking tray, season with salt and pepper and trickle over 1 tbsp olive oil. Roast in the oven for 30 minutes or until softened.
3 Meanwhile, heat the remaining olive oil in a large non-stick frying pan over a medium-high heat. Add the onion and aubergines and sauté for 10 minutes or until softened and brown. Add the red pepper and garlic and cook for 5 minutes. Stir in the ras el hanout and harissa and cook for 2 minutes. Take off the heat.
4 Using a food processor and the pulse button, briefly blitz half the squash and half the aubergine mix with the chickpeas until chunky but not puréed.
5 Transfer to a large bowl and add the remaining squash, aubergine, cooked bulgur wheat and almonds. Mix well and season generously with salt and pepper. Pack into the prepared loaf tin and bake for 1 hour.
6 Meanwhile, mix the yoghurt and harissa together in a bowl and season with salt and pepper to taste. For the parsley salad, toss all the ingredients together in a bowl and season with salt and pepper.
7 Once cooked, remove the nut roast from the oven and leave in the tin for 20 minutes, then turn out on to a board. Cut into 8 slices, using a serrated knife, and serve with the parsley salad and harissa yoghurt.
North African style nut roast