This chapter contains basic recipe ideas, sauces, dips and pâtés to help you create some extra dishes and enhance some of your family favourites. Knowing how to make the perfect white sauce will open up many more recipe ideas for you – add some cheese and you have a base for cauliflower or macaroni cheese. Add some parsley to the white sauce and you have the perfect accompaniment to some slow cooked ham. Although these are not technically one pot recipes, they will, I hope, prove to be an invaluable guide for you.
Pastry
Basic Pastry Recipe
When you are making pastry, remember the rules: half fat to flour; always use cold water; try to handle the pastry as little as possible.
200g plain flour
100g butter
Cold water
To make by hand
- Place the flour in a large bowl and add small pieces of the chilled butter. Using your fingertips, rub the butter into the flour until the whole mix resembles breadcrumbs.
- Mix in 5–6 tablespoons of cold water (a little at a time) until the mixture forms a dough. Wrap the dough in cling film and leave in the fridge to cool until needed.
To make in a food processor
- Place the flour and butter in the processor and whizz for a few seconds.
- Add 5–6 tablespoons of water, gradually, while the machine is on, until the mixture forms a ball of dough. Wrap the dough in cling film and leave in the fridge to cool until needed.
Note: If you prefer a flakier pastry, freeze the butter and grate it into the flour. Continue as above.
Cinnamon and Orange Sweet Pastry Recipe
250g plain flour
125g butter
75g caster sugar or icing sugar
2 teaspoons cinnamon powder
Zest of 1 orange
Orange juice
- It is easier to make this pastry in a food processor. Add the flour, butter, caster or icing sugar, cinnamon and orange zest and whizz for a couple of seconds.
- Add the orange juice slowly until the dough forms. Leave the dough in the fridge to cool for 5 minutes before using as normal.
Sauces
Basic White Sauce
25g butter
1 tablespoon plain flour or cornflour
500–750ml milk
Black pepper to taste
- Melt the butter gently in a saucepan on medium heat (not high!). Add the flour or cornflour and stir well with a wooden spoon. Add the milk, a little at a time, continuing to stir to avoid lumps.
- Switch now to a balloon whisk. Continue to stir over a medium heat until the sauce begins to thicken. The balloon whisk will also help eradicate any lumps that may have materialised. Add more milk as necessary to get the desired thickness. The sauce should be the thickness of custard.
- Season with black pepper.
Cheese Sauce
This is also known as Mornay
25g butter
1 tablespoon of plain flour or cornflour
500–750ml milk
75g mature cheese, grated
2 tablespoons nutritional yeast flakes (optional)
½ teaspoon mustard
Black pepper to taste
- Melt the butter gently in a saucepan on medium heat (not high!). Add the flour or cornflour and stir well with a wooden spoon. Add the milk, a little at a time, continuing to stir to avoid lumps.
- Switch now to a balloon whisk. Continue to stir over a medium heat until the sauce begins to thicken. The balloon whisk will also help eradicate any lumps that may have materialised. Add more milk as necessary to get the desired thickness. The sauce should be the thickness of custard.
- Add the grated cheese and mustard and stir well. If you are using nutritional yeast flakes, add these first as you may then find you need less cheese – taste as you go!
- Season with black pepper.
Parsley Sauce
25g butter
1 tablespoon of plain flour or cornflour
500–750ml milk
A handful of fresh parsley, finely chopped
Black pepper to taste
- Melt the butter gently in a saucepan on medium heat (not high!). Add the flour or cornflour and stir well with a wooden spoon. Add the milk, a little at a time, continuing to stir to avoid lumps.
- Switch now to a balloon whisk. Continue to stir over a medium heat until the sauce begins to thicken. The balloon whisk will also help eradicate any lumps that may have materialised. Add more milk as necessary to get the desired thickness. The sauce should be the thickness of custard.
- Add the parsley and season with black pepper.
Bread Sauce
This is best made with old or slightly stale bread. You can crumble the bread with your fingers to produce small pieces or, if you prefer a smoother sauce, whizz into breadcrumbs (any unused breadcrumbs can be frozen until needed for other dishes).
1 onion, finely chopped
4 whole cloves
5–8 peppercorns
1–2 bay leaves
500ml milk
Seasoning to taste
50–75g breadcrumbs (see above)
100ml single cream (optional)
- Place the onion, cloves, peppercorns, bay leaves and milk in a pan.
- Slowly bring the milk to the boil and simmer gently for 5 minutes. Remove from the heat and leave to one side to infuse (you can leave this while your roast cooks).
- Five minutes before you are ready to serve, reheat the milk gently. Remove the cloves, peppercorns and bay leaves. Season to taste before adding your crumbled bread – a little at a time until you get the desired consistency.
- Remove from the heat, stir in the cream if you prefer a creamier consistency, sprinkle with nutmeg and serve.
Tomato and Herb Sauce
If I am making something with a tomato sauce base, I double up the recipe and then store half in the fridge. This can then be used as a pizza topping, pasta sauce or addition to any other savoury dish. Here is a basic recipe for you to add to.
Olive oil
2–3 cloves of garlic, finely chopped
2 red onions, finely chopped
1 kg tomatoes (I prefer fresh, ripe tomatoes, but you can use 2–3 tins of tomatoes)
½ red pepper, chopped
1–2 splashes of balsamic vinegar
1–2 splashes of red wine
A handful of fresh herbs
Seasoning to taste
- Heat the olive oil in a pan and fry the garlic and onions until translucent.
- Chop the tomatoes. I never peel my tomatoes as I think it an unnecessary faff. However, if you prefer to peel them, take a sharp knife and lightly scour the edges of the tomatoes. Place them in a bowl of boiling water until the skins start to curl slightly. Remove from the water and peel off the skins before chopping.
- Add the tomatoes and red pepper to the onions. Cook for 1–2 minutes before adding the balsamic and red wine. Simmer gently for 10 minutes.
- Add the fresh herbs (these can be basil, thyme or oregano), or you can use fresh frozen herb cubes.
- Season to taste.
Slow-baked Tomatoes
Strictly speaking this is not a sauce, dip or salsa, but I have placed it with the sauces as I use it so often in a variety of meals. You can use this as a quick and easy pasta sauce, a topping for a pizza, an accompaniment to a meat, fish or vegetable dish or in a salad. The sweetness of the tomatoes alongside the hit of basil and garlic is truly heaven. I bake this in large batches, especially when I have ripe tomatoes that need using up, or if I see cherry tomatoes on special offer. You can then store them in jars (covered in olive oil) or in an airtight container in the fridge for one week maximum.
A batch of ripe tomatoes, halved
4 cloves of garlic, crushed (more if preferred)
A sprinkle of balsamic vinegar
A drizzle of olive oil
A handful of fresh herbs
1 teaspoon sugar
1 teaspoon salt
- Preheat the oven to 50–100°C/gas mark ¼ (very low).
- Place the tomatoes in a baking tray. Sprinkle on the garlic, sugar, salt and balsamic vinegar. Finish with a drizzle of olive oil.
- Bake in the oven for 2–3 hours or slow cooker for 4 hours on low.
- When the tomatoes are cooked, add a handful of fresh herbs. I prefer oregano or basil.
- Use or store as required.
Pesto
I love pesto, and at almost £2 for a small jar, it is great to make your own, especially if you have some fresh herbs that need using up. This recipe uses the traditional basil leaves, but you can try coriander for a variation in flavour.
2–3 handfuls of basil
1–2 cloves of garlic, crushed
25g pine nuts
25g Parmesan cheese, grated
Olive oil
Seasoning to taste
- I use a small food processor and mix all the ingredients together thoroughly. Add olive oil until you are happy with the consistency.
- Leave to rest for 20–30 minutes to help enhance the flavours.
- Serve with pasta, mashed potato, salads, dips or even as a topping or marinade.
Fruit Sauce
I made this sauce one Christmas as a bit of an experiment to go with some pink pears. My mum loved it and it has now become a family favourite.
2 teaspoons cornflour
250ml orange juice
Zest of 1 orange
1 teaspoon cinnamon
Grated nutmeg
½ teaspoon vanilla essence
- Mix the cornflour with 50ml of the juice. Stir well.
- Gently heat the rest of the juice and add all the remaining ingredients. Gradually add the cornflour mix. Stir continuously.
- Cook on a low heat until the sauce is thick and smooth.
- Serve with fresh fruit, pies or crumble.
Gravy
I know most people tend to grab the gravy granules but home-made gravy really is simple. If you are making bangers and mash, nothing beats the flavour of home-made onion gravy. Here are some recipes to help motivate you.
Onion Gravy
A dash of oil (you can use the fat from a roast)
A small knob of butter
4 red onions, finely chopped
1 clove garlic, crushed
5 tablespoons red wine vinegar (or balsamic will do)
1 tablespoon flour
1 teaspoon Marmite or yeast extract (optional)
350ml stock (I use homemade vegetable stock, but you can use whatever you prefer)
- Combine the oil and butter as this prevents the butter from burning. Fry the onions and garlic in a pan on a low heat until very soft – this usually takes about 15–20 minutes, so remember to allow this time when cooking your roast or bangers and mash.
- Add the red wine vinegar and cook until the liquid is reduced by half.
- Stir in the flour and Marmite. Add the stock, a little at a time, and stir well. Cook gently, allowing the gravy to thicken. You can add more water or stock if it is too thick.
Red Wine Gravy
1 tablespoon plain flour or cornflour
300ml hot meat stock (if roasting a joint, use the meat juices for this)
2 teaspoons redcurrant jelly
300ml red wine
Seasoning to taste
- Place the flour in a saucepan, add a little stock and stir well over a gentle heat. Add the redcurrant jelly and continue to add more stock as the gravy thickens.
- Add the wine and season to taste. Continue to cook until the gravy thickens to the desired consistency (about 8–10 minutes).
Stocks
I will probably make good chefs cry but I don’t often use stocks; I find water and a good selection of herbs and spices does the trick. However, there are certain dishes where it really does add good flavour. I don’t buy stock cubes as I find they tend to give food an overpowering salty taste. It’s better to make your own using any leftover vegetables – even if they are well past their best. Bottle the stock and store it in the fridge, or freeze it in a suitable container until required.
Vegetable Stocks
There really is no recipe for stock – anything goes. I normally raid my vegetable drawer and pull out any food that is no longer suitable for fresh vegetable dishes. I also include some of the vegetables we would normally throw away, which I have saved up over a few days, as it still has lots of flavour. Don’t use anything from the brassica family as it will make your stock smell – so no cauliflower, cabbage, broccoli etc.
- Place your chosen ingredients in a stock pan and cover with water. Add any chosen herbs and seasoning.
- Allow to simmer, and then reduce the heat to low and leave to cook on a very low heat for 1–2 hours.
- Strain and retain the liquid. Bottle and store in the fridge for up to four days or freeze in a suitable container for up to three months.
Note: Use the same principle to make Fish Stock or Meat Stock. You can use the whole carcass of the animal or bird, including the bones, and even the heads of fish, so there is no waste. If you are making a meat stock, stick to one animal or bird source. Add wine and vegetables that suit the stock you are making. Remember to strain the stock thoroughly before bottling and make sure you label and date it, especially if you are freezing it.
Pie and Mash Shop Liquor
My husband was raised in south-east London so is a big fan of the traditional Manzies Pie and Mash Shops. The pie liquor looks a bit dubious but tastes divine. Here is a variation to the traditional recipe.
25g butter
25g flour or cornflour
200ml water
100ml white wine
A large bunch of fresh parsley, finely chopped
Seasoning to taste
- Melt the butter in a pan over a medium heat. Add the flour or cornflour and stir continuously with a wooden spoon.
- Gradually add the water, stirring well. When approximately half the water is added, switch to a hand whisk. Keep stirring to remove any lumps.
- Add the remaining water and the wine and continue to stir.
- Add the chopped parsley and season to taste.
- Continue to heat the liquor until it starts to thicken. You don’t want this too thick; it should be the consistency of gravy.
Butters
Butters can be used on fish, but also to add flavour to a jacket potato, bread or even soup. They can be made in advance and stored in an airtight container in the fridge (or an old margarine container), or they can be frozen until needed. I have frozen them in silicone ice-cube trays as they are simple to remove and in handy-sized portions. Remember to label the butters clearly.
150g butter
1 tablespoon of fresh herbs or 1–2 teaspoons of dried
- Mix the butter and herbs together thoroughly.
- Store in an airtight container until needed. If you want to use this immediately, wait at least 30 minutes to allow the butter to absorb the herb flavours.
Garlic Butter
150g butter
2–3 garlic cloves, crushed
1 tablespoon of fresh herbs or 1–2 teaspoons of dried
- Mix the butter, garlic and herbs together thoroughly.
- Store in an airtight container until needed. If you want to use this immediately, wait at least 30 minutes to allow the butter to absorb the flavours.
Ginger and Lime Butter
150g butter
2.5cm (1in) knuckle of ginger, grated
Zest and juice of 1 lime
A dash of cayenne pepper (optional)
- Mix the butter, ginger, lime and cayenne pepper together thoroughly.
- Store in an airtight container until needed. If you want to use this immediately, wait at least 30 minutes to allow the butter to absorb the flavours.
Chilli Butter
150g butter
1–2 chillies, finely chopped
A dash of Tabasco sauce
- Mix the butter, chillies and Tabasco together thoroughly.
- Store in an airtight container until needed. If you want to use this immediately, wait at least 30 minutes to allow the butter to absorb the flavours.
Dips
Dips have become increasingly popular but can be expensive to buy ready made. Why not make your own? They are quick and easy and you’ll save money.
Mackerel Pâté
This is a very easy recipe that can be prepared in seconds.
4 mackerel fillets, boned and ready to eat
1 small tub of low fat cream cheese
Juice and zest of 1 lemon
A handful of fresh parsley, chopped
Seasoning to taste
- Make sure your mackerel fillets are free from bones and skin. If you are not sure about this, ask your fishmonger to do it for you.
- Place all the ingredients in a liquidiser or small food processor. Whizz for a few seconds until the ingredients have blended well.
- Season to taste.
- Allow to settle for at least 20 minutes for the flavours to infuse before serving.
Hummus
400g chickpeas (you can use canned)
2–3 tablespoons olive oil or flax oil (great to get some omega into your diet)
Juice of ½ a lemon
2–4 cloves of garlic, depending on personal taste
1 tablespoon tahini paste (made from sesame seeds)
- Place all the ingredients into a blender and whizz until smooth. Add more lemon juice or olive oil until you get the desired consistency.
- If you taste this and think it is not garlicky enough, don’t be tempted to add more until you have let it rest for at least 20 minutes. Then taste again and add more if you think it needs it.
- Store in an airtight container in the fridge. The hummus should last 3–4 days.
Pesto Hummus
400g chickpeas (you can use canned)
2–3 tablespoons olive oil or flax oil (great to get some omega into your diet)
Juice of ½ lemon
2–4 cloves of garlic, depending on personal taste
1 tablespoon tahini paste (made from sesame seeds)
1 tablespoon pesto
- Place all the ingredients into a blender and whizz until smooth. Add more lemon juice or olive oil until you get the desired consistency.
- If you taste this and think it is not garlicky enough, don’t be tempted to add more until you have let it rest for at least 20 minutes. Then taste again and add more if you think it needs it.
- Store in an airtight container in the fridge. The hummus should last 3–4 days.
Red Pepper Hummus
400g chickpeas (you can use canned)
2–3 tablespoons olive oil or flax oil (great to get some omega into your diet)
Juice of ½ lemon
1 sweet red pepper
2–4 cloves of garlic, depending on personal taste
1 tablespoon tahini paste (made from sesame seeds)
- Place all the ingredients into a blender and whizz until smooth. Add more lemon juice or olive oil until you get the desired consistency.
- If you taste this and think it is not garlicky enough, don’t be tempted to add more until you have let it rest for at least 20 minutes. Then taste again and add more if you think it needs it.
- Store in an airtight container in the fridge. The hummus should last 3–4 days.
Red Pepper and Chilli Hummus
400g chickpeas (you can use canned)
2–3 tablespoons olive oil or flax oil (great to get some omega into your diet)
Juice of ½ lemon
1 sweet red pepper
1 chilli, finely chopped
A dash of Tabasco sauce (optional – only if you like it very hot!)
2–4 cloves of garlic, depending on personal taste
1 tablespoon tahini paste (made from sesame seeds)
- Place all the ingredients into a blender and whizz until smooth. Add more lemon juice or olive oil until you get the desired consistency.
- If you taste this and think it is not garlicky enough, don’t be tempted to add more until you have let it rest for at least 20 minutes. Then taste again and add more if you think it needs it.
- Store in an airtight container in the fridge. The hummus should last 3–4 days.
Lemon and Coriander Hummus
400g chickpeas (you can use canned)
2–3 tablespoons olive oil or flax oil (great to get some omega into your diet)
Juice and zest of 1 lemon
2–4 cloves of garlic, depending on personal taste
1 tablespoon tahini paste (made from sesame seeds)
A handful of fresh coriander leaves
- Place all the ingredients into a blender and whizz until smooth. Add more lemon juice or olive oil until you get the desired consistency.
- If you taste this and think it is not garlicky enough, don’t be tempted to add more until you have let it rest for at least 20 minutes. Then taste again and add more if you think it needs it.
- Store in an airtight container in the fridge. The hummus should last 3–4 days.
Guacamole
Always use ripe avocados when making guacamole.
2 ripe avocados
Juice of 1 lime
1 chilli, very finely chopped
1 onion, finely chopped
2 cloves of garlic, crushed
1 ripe tomato, chopped (optional)
- Scoop out the flesh of the avocado and place in a bowl.
- Add the lime zest and juice, chilli, onion and garlic and stir well.
- If you are adding tomato, do this at the last minute, just prior to serving.
Tzatziki
½ cucumber, grated
2 cloves of garlic, crushed
125g natural yoghurt
- Place the grated cucumber into a small bowl. Add the crushed garlic and natural yoghurt and blend well.
- Chill for 10–15 minutes before serving.
Spicy Coriander Dip
Juice of 1 lemon
1 tablespoon olive oil
200g fresh coriander leaves
1 red chilli
1 small red onion
30g coconut
2.5cm (1in) knuckle of ginger
1 tablespoon low fat crème fraiche
- Place all the ingredients in a blender and whizz until smooth.
- Leave to rest for 10 minutes before serving.
Salsa
A salsa is another gem to help use up any unwanted items lurking in your fridge. If you don’t know what to do with the handful of tomatoes, end of a cucumber or those two spring onions that have slipped behind the salad drawer, this is for you. I was watching Jamie Oliver on TV one day and he was using up some fresh tomatoes. He made a salsa, but used the same recipe to mix with spaghetti for an instant dish with a bit of a kick. I now do this at home and it works brilliantly.
2–3 tomatoes, chopped
5–7.5cm (2–3in) of cucumber, diced
1–2 chillies, finely chopped
½ red pepper, finely chopped
2–3 spring onions, finely chopped, including green stalks
1–2 cloves of garlic, crushed
A dash of balsamic vinegar
A dash of olive oil
A dash of lemon or lime juice
Seasoning to taste
- Mix all the ingredients together in a bowl. Add more balsamic, olive oil or lemon/lime juice to taste.
- Leave to settle for at least 15 minutes to allow the flavours to infuse.
Note: You can add more chillies or even a splash of Tabasco sauce according to your taste. Some people add chopped apple or other vegetables they may have in the fridge. I always use fresh tomatoes as I prefer the flavour and it is also a great way to use up any ripe tomatoes. However, other people find tinned are perfectly acceptable.
Sour Cream and Chive
This is a great favourite, particularly with those who love dipping crisps or corn chips.
150g cream cheese
100ml sour cream
A handful of chives, chopped
A dash of lemon juice
Seasoning to taste
- Place the cream cheese in a bowl and mix to soften. Add the sour cream and chives, with a little lemon juice if you prefer a creamier consistency.
- Season to taste.