BABA GANOUSH & MOUHAMMARA AUBERGINE & RED PEPPER DIPS
MINI ARANCINI WITH ARRABIATA SAUCE
SPICED POTATO DUMPLINGS BATATA VADA WITH TAMARIND SAUCE
ACHARI PRAWN & COCONUT & SWEETCORN MOMOS (DUMPLINGS)
VIETNAMESE SPRING ROLLS & DIPPING SAUCE CHA GIO & NUOC MAM CHAM
PORK WITH SAGE & ONION MARMALADE & CRACKLING
LAAB IN LETTUCE CUPS WITH PICKLED CARROTS
LAMB SPRING ROLLS WITH MINT & YOGHURT SAUCE
CARAMELISED RED ONION & GOATS’ CHEESE TARTLETS
POTTED BROWN SHRIMP WITH BEETROOT SODA BREAD
SMOKED TROUT, SALMON & AVOCADO TERRINE
BAKED BEANS & BUBBLE & SQUEAK HASH BROWNS
FRESH BREAD ROLLS & HOME-MADE BUTTER
SERVES 4–6
For the baba ganoush
2 large aubergines
2 large vine tomatoes, chopped
1 roasted red pepper, chopped (from a jar is fine)
1 small bunch flat-leaf parsley, chopped, reserving a few leaves for garnish
1 garlic clove, peeled and crushed
1 tbsp pomegranate molasses
2 tbsp extra-virgin olive oil
seeds of 1 pomegranate
salt and pepper
For the mouhammara
2 roasted red peppers (from a jar is fine)
75g walnuts
75g white breadcrumbs
1 tbsp tahini
1 tbsp pomegranate molasses
4 tbsp extra-virgin olive oil
fresh mint, to garnish
salt and pepper
1: Preheat the oven to 200°C/Fan 180°C.
2: Pierce the aubergines with a knife and then roast in the oven for 45–50 minutes, or until really soft and tender. Set aside to cool.
3: Peel the aubergines and scoop the flesh into a large bowl.
4: Stir in the tomatoes, pepper and parsley and mix well.
5: Finally add the garlic, pomegranate molasses, extra-virgin olive oil and season well, stirring to combine.
6: Whizz the red peppers for the mouhammara in a food-processor. Remove to a large bowl and then use the food-processor to whizz the walnuts, keeping a few aside for garnish.
7: Add the ground walnuts to the bowl of peppers, mix in the breadcrumbs and season well.
8: Stir in the tahini and pomegranate molasses and loosen with the olive oil, and a splash of water, if necessary.
9: Arrange both dips in serving dishes. Garnish the mouhammara with fresh mint and the whole walnuts, and the baba ganoush with a drizzle of olive oil, the reserved parsley leaves and some pomegranate seeds.
TIP For a Syrian mezze serve with Fattoush Salad (see here) and toasted pitta.
MAKES 16
For the risotto
2 tbsp olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
250g arborio rice
125ml dry white wine
700ml fresh chicken stock, hot
good pinch of saffron
2 tbsp butter
30g Parmesan, grated
For coating and frying
2 rashers pancetta
1 fresh rosemary sprig, leaves stripped
150g stale ciabatta, cut into pieces
1 egg, beaten
vegetable oil, for deep frying
For the arrabiata sauce
½ tbsp olive oil
2 garlic cloves, peeled and bashed
1 red chilli, finely chopped
25g fresh basil, leaves picked and stalks finely chopped
1 x 400g tin plum tomatoes
For the filling
30g unsalted pistachios, shelled and finely chopped
50g ball buffalo mozzarella, finely chopped
25g fontina cheese, grated
30g sun-dried tomatoes in oil, finely chopped
1: Heat the oil in a heavy-based pan over a medium heat and add the onion. Cook for 10 minutes, or until translucent. Stir in the garlic and rice and toast for a few minutes. Pour in the wine and cook, stirring, until evaporated.
2: Add a ladleful of hot stock and stir into the rice until it has been absorbed. Keep adding the stock, a ladleful at a time, until the rice is nearly cooked. Add the saffron halfway through cooking.
3: Remove the rice from the heat, stir in the butter and leave covered for 4 minutes.
4: Finally, stir in the Parmesan and spread the mixture onto a baking sheet to cool quickly.
5: Make the breadcrumbs Fry the rashers of pancetta until crisp in a pan with the rosemary. Tip into a food-processor with the ciabatta and whizz into breadcrumbs. Set aside until ready to use.
6: Make the arrabiata sauce Heat the oil in a pan over a medium heat and fry the garlic, chilli and basil stalks lightly for 5 minutes. Stir in the tomatoes and simmer for 20 minutes. Remove from the heat and blitz with a hand blender. Stir in the basil leaves and put to one side until ready to serve.
7: Make the arancini Combine all the filling ingredients and mix well. Form into 16 balls and surround with the cooled rice. Roll each of them in the beaten egg and then through the breadcrumb mixture.
8: Heat a pan of vegetable oil to 180°C, or until a cube of bread browns in 20 seconds. Deep-fry the arancini in batches for 2–3 minutes until golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
9: Serve with the arrabiata sauce.
MAKES 16
4 medium floury potatoes
1 tbsp vegetable oil
100g urid dal
1 tsp black mustard seeds
8–10 curry leaves
pinch of turmeric
1 tbsp grated fresh root ginger
2 garlic cloves, peeled and crushed
1 green chilli, finely chopped
good pinch of salt
squeeze of fresh lemon juice
For the batter
100g gram flour
pinch of salt
¼ tsp turmeric
1 tsp baking powder
½ tsp chilli powder
110ml water
sunflower oil, for deep-frying
For the tamarind sauce
50g tamarind purée
pinch of salt
1 tsp ground cumin, roasted
½ tsp hot chilli powder
pinch of ground ginger
4–5 tbsp jaggery
1: Bring a large pan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skin from the potatoes and mash.
2: Add the vegetable oil to a large pan over a low heat and stir in the urid dal to toast.
3: Add the mustard seeds, curry leaves, tumeric and ginger, garlic and chill and cook for 30 seconds.
4: Add the mashed potatoes to the pan, mix thoroughly and season with salt and lemon juice.
5: Remove from the heat and make into 12–16 balls using a mini ice-cream scoop. Chill in the fridge to firm up.
6: Make the batter Mix everything together in a bowl, expect the oil. Chill until ready to use.
7: Make the tamarind sauce Put all the ingredients except the jaggery into a large pan with 100ml water. Place over a high heat and bring to the boil. Simmer for 1 minute, then add the jaggery and bubble until thickened.
8: Heat the oil in a deep pan to 170°C or until a cube of bread browns in 30 seconds.
9: Dip each ball into the batter, shake off any excess and then deep-fry the balls in batches for 4–5 minutes, or until golden.
10: Serve with the tamarind sauce.
MAKES 32
For the wrappers
250g plain flour, plus extra for dusting
¾ tsp salt
¾ tsp baking powder
150ml lukewarm water
1 tsp vegetable oil
For the roasted tomato sauce
6 plum tomatoes
6 Kashmiri chillies, dried
pinch of coriander salt
2 tbsp Chinese vinegar
½ tsp salt
1 tbsp sugar
For the prawn filling
1 tsp vegetable oil
¼ tsp black mustard seeds
pinch of fenugreek seeds
¼ tsp fennel seeds
¼ tsp cumin seeds
¼ tsp chilli powder
¼ tsp onion seeds
¼ tsp turmeric
¼ tsp ground coriander
¼ tsp salt
20g unsalted butter
1.5cm piece fresh root ginger, peeled and grated
2 garlic cloves, peeled and crushed
½ green chilli, finely sliced
200g raw peeled prawns, deveined, washed, dried and diced
For the coconut and sweetcorn filling
2 tbsp vegetable oil
½ tsp cumin seeds
½ red onion, peeled and diced
1 tbsp ginger and garlic paste
1 green rocket chilli, finely sliced
½ tsp dried thyme
½ tsp tumeric
½ tsp garam masala
½ tsp salt
¼ tsp sugar
4 tbsp fresh lemon juice
200g frozen sweetcorn, defrosted
25g butter
1 tbsp roughly chopped fresh coriander
4 tbsp desiccated coconut
1: Preheat the oven to 190°C/Fan 170°C.
2: Make the wrappers Sift the flour, salt and baking powder into a large bowl. Slowly add the water, 50ml to begin with and then tablespoon by tablespoon until you have a medium-stiff dough. Coat with the oil and allow to rest for 30 minutes with a damp tea towel over the top of the bowl.
3: Make the roasted tomato sauce Cook the tomatoes in the oven for 20 minutes and soak the chillies in boiling water. Once the tomatoes are roasted, drain the chillies, reserving the water. Remove the skins from the tomatoes and blend them with the chillies in a food-processor, along with the coriander salt and Chinese vinegar. If it is too thick, add some of the reserved chilli water. Stir in the salt and sugar and then leave to cool.
4: Make the prawn filling Heat the oil in a pan over a medium heat and fry all the spices and salt for 1 minute until fragrant. Add the butter, ginger, garlic and chilli and then take off the heat and leave to cool. Mix in the prawns and set aside.
5: Make the coconut and sweetcorn filling Heat the oil in a pan over a low heat and fry the cumin seeds for 30 seconds. Add the onion and fry until softened. Stir in the ginger and garlic paste and cook for another minute, before adding the chilli, thyme, turmeric, garam masala, salt, sugar, lemon juice and sweetcorn and cooking for a further 2–3 minutes. Finally add the butter until it melts and then take off the heat and leave to cool. Once cool, roughly blend half of the sweetcorn mixture with a hand blender and stir into the unblended half. Add the fresh coriander and stir. Finally, stir in the coconut – it should have a thick consistency. Leave to one side.
6: Create loosely bound rounds of each filling the size of a cherry tomato and place in the fridge to chill.
7: Make the momos Divide the dough into four pieces. Take one piece of dough, returning the other quarters back to the bowl and keeping them under the damp towel.
8: Roll the dough to an oval shape. Use extra flour on the work surface if it’s sticking. Roll the dough through a pasta maker until it is on the second thinnest setting.
9: Lay the dough on the work surface and, using an 8–9cm plain cutter, cut rounds from the sheet of dough. Remove the excess dough and pop back into the bowl.
10: Place a small round of filling in the centre of the dough and lift opposing sides of the dough circle and pinch together. Repeat with the other sides to close any gaps, and twist.
11: Once all the momos in this batch are formed, place onto a lightly oiled plate with a second damp tea towel over the top.
12: Repeat the process with the other quarters of dough until all the filling has been used.
13: Bring a large pan of water to the boil and place a steamer over the top, or use a steamer, and oil the base. Place the momos 1cm apart in the steamer and steam for 15 minutes, or until the wrappers turn a glossy yellowish colour. Continue until all the momos have been cooked.
14: Serve with the roasted tomato sauce.
TIP If you don’t have a pasta maker, you can break off small rounds of the dough and roll circles by hand.
MAKES 12–14
For the spring rolls
25g dried shredded Chinese wood ear mushrooms
1 x small packet dried glass vermicelli noodles (about 30g)
250g minced pork
½ onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 medium carrot, peeled and finely sliced into matchsticks
½ tbsp caster sugar
1½ tbsp fish sauce
½ tsp ground black pepper
¼ tsp sea salt
12–14 spring roll pastry sheets (about 15 x 15cm)
1 banana, to make a banana glue stick (see tip)
vegetable oil, for deep-frying
For the dipping sauce
juice of 2 large limes (3–4 tbsp)
1 garlic clove, peeled and crushed
2 tbsp sugar
3 tbsp fish sauce
2 tbsp rice wine vinegar
½–1 whole small fresh birds eye chilli, finely sliced
1: Place the mushrooms and noodles in 2 separate bowls, cover with boiling water and let them stand for 5 minutes.
2: Drain both well and then chop everything up with a pair of scissors.
3: Add them to a large mixing bowl and combine with the minced pork, onion, garlic, carrot, sugar, fish sauce, pepper and salt. Mix well.
4: Make the spring rolls Place a spring roll wrapper with one corner pointing towards you and place 1 tablespoon of the mixture just above the centre of the wrap. Fold the top corner over the mixture and then fold the 2 sides in. Roll from top to bottom, making sure it’s quite tight, stopping before you get to the triangle at the end. Use the banana to glue the end triangle and carry on rolling to the end. Repeat until all the mixture has been used up.
5: Make the dipping sauce Combine all the ingredients in a bowl. Stir and leave for 15 minutes.
6: Heat a good amount of oil in a high-sided pan or wok to 160°C, or until a cube of bread browns in 1 minute. Cook the spring rolls in batches for 4–5 minutes and then drain on kitchen paper.
7: Serve the spring rolls with the dipping sauce.
FAMILY TIP ‘Cut a banana in half and remove 1–2cm of the peel from the cut end. The exposed banana makes a great natural glue.’
MAKES 12
500g skinless and boneless pork belly
1 litre chicken stock
4 fresh bay leaves
1 tbsp black peppercorns
75g butter
1 tsp paprika
2 tbsp clear honey
2 tbsp light soy sauce
3 large baking potatoes (about 800g), peeled
50ml double cream
2 garlic cloves, peeled and crushed
100g Manchego cheese, grated
a large handful of flat-leaf parsley, chopped
50g plain flour, for dusting
3 eggs, beaten
500g panko breadcrumbs
1.5 litre vegetable oil, for deep-frying
sea salt
1: Preheat the oven to 170°C/Fan 150°C.
2: Cook the pork Place the pork in an ovenproof dish with the stock, bay and peppercorns and cook in the oven for 2–3 hours, or until very tender. Strain and shred the meat with two forks, discarding any large bits of fat.
3: Put the shredded pork in a pan with 25g of the butter, the paprika, honey and soy.
4: Cook the potatoes Bring a large pan of salted water to the boil and cook the potatoes for 10–12 minutes, or until tender. Drain and then return to the pan.
5: Make the croquettes Mash the potatoes with the remaining butter, the cream, garlic, cheese and parsley. Add the pork mixture to the pan and mix to combine. Season to taste and spoon into a bowl. Chill for at least 1 hour.
6: Use your hands to shape into barrel-shaped croquettes.
7: Tip the flour into a shallow bowl, the egg into another and the breadcrumbs into a third. Roll each croquette in the flour to cover with a light dusting and then dip into the beaten egg. Finally, cover in the breadcrumbs and put to one side on greaseproof paper until ready to fry.
8: Heat a deep pan with oil until 180°C, or a cube of bread browns in 20 seconds.
9: Fry the croquettes in batches for 2–3 minutes, or until golden brown.
10: Serve immediately with a sprinkling of sea salt.
SERVES 4
300g high-quality pork rind, cut into thin strips
150ml white wine vinegar
vegetable oil, for deep-frying
1 tbsp sunflower oil
20g unsalted butter
4 x pork chops (about 125g each), cut into strips
salt and pepper
For the onion marmalade
30g unsalted butter
2 onions, peeled and finely sliced
2 garlic cloves, peeled and crushed
75ml balsamic vinegar
2 tbsp soft brown sugar
2 tbsp freshly chopped sage
1: Preheat the oven to 220°/Fan 200°C.
2: Make the crackling Soak the rind in the white wine vinegar and a good pinch of salt for 2–3 minutes. Drain and transfer to a wire rack set over a roasting tray. Cook in the oven for approximately 15 minutes, or until starting to become crispy. Finally, heat a small deep pan with vegetable oil to 180°C, or until a cube of bread browns in 20 seconds. Deep-fry the crackling for a few seconds until crispy. Remove to kitchen paper to drain and then season.
3: Make the marmalade Melt the butter in a pan over a very gentle heat and fry the onions and garlic until soft and caramelised; this will take at least 30 minutes.
4: Turn the onions up to a moderately high heat and add the balsamic vinegar. Cook for 2–3 minutes and then add the sugar and the chopped sage, and reduce to a jam-like consistency.
5: Heat the sunflower oil and butter in a pan over a high heat and fry the pork chop strips on one side for 2–3 minutes. Turn the strips and add a few spoonfuls of the marmalade. Continue to fry until the pork is cooked through.
6: Serve as a starter or snack with the crackling.
SHORTCUT
Use shop-bought onion marmalade and skip steps 3–4
MAKES 16
vegetable oil, for deep-frying
For the filling
35g oil
250g venison shoulder, cut into pieces
1 small red onion, peeled and finely diced
1 whole dried red chilli
1 fresh green chilli, finely chopped
2cm piece fresh root ginger, peeled and grated
1–2 garlic cloves, peeled and crushed
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black mustard seeds
3 cardamom pods
1 cinnamon stick
8 curry leaves
1 tbsp tamarind paste
1 tbsp tomato purée
100ml red wine
50ml Marsala wine
50ml beef stock
175g floury potatoes – King Edward, Desiree etc., peeled and cubed
50g peas (frozen or fresh)
1 small bunch coriander, roughly chopped
1 small bunch fenugreek, roughly chopped
For the pastry
240g plain flour
2 tsp ajwain seeds, or nigella seeds
pinch of salt
4 tbsp vegetable oil
5–6 tbsp cold water
1: Make the filling Melt half the oil in a large pan over a low heat. Season the venison and brown in batches. Set aside.
2: Add the remainder of the oil to the pan and fry the onion over a medium heat for 10 minutes, or until softened. Add both the chillies, the ginger and garlic and fry for 1 minute more.
3: Add the whole spices and curry leaves and fry for 1 minute and then return the meat to the pan.
4: Add the tamarind, tomato purée, wine and Marsala and bubble for 1–2 minutes, then pour in the stock and season. Bring to a simmer, cover and cook for 2 hours, or until the meat is very tender.
5: Add the potatoes and peas and continue to cook until the mixture is dry but not sticking and the potato is tender. Ensure all the meat is shredded into the sauce.
6: Stir in the chopped herbs and set aside to cool.
7: Make the pastry Mix the flour with the ajwain or nigella seeds and salt in a bowl. Add the oil and water and bring together to a pliable but firm dough. Knead until smooth. Divide into 8 pieces (about 50g each).
8: Roll out the pieces of pastry into approximately 15cm circles. Cut each one in half. Brush the straight side with water and then fold and bring the sides together to form a cone and press to seal. Fill the with the venison mixture and then seal the top edge to form a samosa parcel. Repeat until you have 16 samosas.
9: Bring a deep pan of vegetable oil up to 180°C, or until a cube of bread browns in 20 seconds, and deep-fry the samosas in batches for 3–4 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve.
SERVES 4
1–2 Little Gem lettuces
1 lime, cut into wedges, to serve
a handful of salted peanuts, toasted and chopped
1 spring onion, finely sliced
1 Thai red chilli, finely sliced
For the laab
1 small bunch coriander with roots, leaves chopped
2 Thai red chillies, seeded
1 small piece fresh root ginger, peeled
1 stick lemon grass, outer leaves peeled and core chopped
2 banana shallots, peeled and finely diced
1 tbsp vegetable oil
300g minced pork
1–2 tbsp fish sauce
2 tbsp fresh lime juice
a handful of fresh mint leaves, chopped
For the pickled carrots
5 tbsp rice vinegar
1 tbsp caster sugar
pinch of salt
2 carrots, peeled and shredded
For the naam prik sauce
1 tbsp vegetable oil
1 tsp shrimp paste
2 garlic cloves, peeled and crushed
2.5cm piece fresh root ginger, peeled and grated
1 tbsp freshly chopped coriander
2 small red Thai chillies, seeded and finely chopped
4 tsp caster sugar
3 tbsp light soy sauce
juice of 1 lime
1: Make the laab Whizz the roots of the coriander, the chillies, ginger and lemon grass to a paste in a mini food-processor.
2: Fry the shallots in the oil in a pan over a medium heat for 4–5 minutes, or until they just start to catch.
3: Add the minced pork and brown.
4: Stir in the paste from the food-processor and cook for another 10 minutes.
5: Measure in the fish sauce and lime juice, and add the coriander leaves and the mint. Stir and taste for seasoning.
6: Make the pickled carrots Combine all the ingredients and leave to pickle for 15 minutes. Once they have had their time, leave to drain in a sieve for 5 minutes.
7: Make the naam prik sauce Heat the oil in a pan over a low heat and gently fry the shrimp paste, garlic and ginger for 3–4 minutes. Add all the other ingredients, stir well to combine and dissolve the sugar. Pour into a container to cool.
8: Separate the lettuce into individual leaves and serve the laab in the lettuce cups with the pickled carrot, naam prik, lime wedges, and garnished with the peanuts and a little sliced spring onion and/or chilli sprinkled on top.
MAKES 12
For the spring rolls
3 tbsp olive oil
2 tsp cumin seeds
2 large onions, peeled and finely chopped
½ tsp turmeric
1 tsp garam masala
1 tbsp grated fresh root ginger
2 garlic cloves, peeled and crushed
½ tsp salt
2 green chillies, finely chopped
450g minced lamb
100g frozen petit pois, defrosted
a handful of freshly chopped coriander
12 spring roll pastry sheets (about 15 x 15cm)
1 tbsp cornflour, mixed with enough water to make a thin paste
1.5 litres vegetable oil, for deep-frying
For the mint and yoghurt sauce
300ml full-fat yoghurt
a handful of freshly chopped mint
1 tsp salt (or to taste)
2 tsp sugar
1 tsp ground cumin, toasted
½ tsp paprika
squeeze of fresh lemon juice (to taste)
1: Make the filling Heat the olive oil in a pan over a low heat, add the cumin seeds and fry for 30 seconds. Add the onion and fry for 5 minutes until softened and then add the remainder of the spices, ginger, garlic, salt and chillies and fry for 2–3 minutes more.
2: Add the minced lamb and cook for 4–5 minutes until browned all over.
3: Stir in the peas and then take off the heat and leave to cool. Stir the coriander into the cooled lamb mixture.
4: Make the mint and yoghurt sauce Mix all the ingredients together and chill until ready to serve.
5: Make the spring rolls Put 2 tablespoons of the lamb mixture into the centre of each spring roll wrapper and lightly brush the edges of the wrapper with the cornflour paste. Turn the wrapper so one corner points towards you. Fold the top corner over the mixture and then fold the 2 sides in. Roll from top to bottom, making sure it’s quite tight until you have a spring roll shape.
6: Heat the oil in a deep frying pan to 180°C, or until a cube of bread browns in 20 seconds.
7: Deep-fry the spring rolls in batches for 2–3 minutes, or until golden brown. Drain on kitchen paper.
8: Serve piled on a plate with the yoghurt sauce on the side.
MAKES 12
25g unsalted butter
100g leek (about 1 leek), finely chopped
¼ tsp freshly grated nutmeg
200g wholemeal breadcrumbs, plus an extra 75g to coat the sausages
2 tsp fresh thyme leaves
2 heaped tsp fresh laverbread
175g strong Cheddar, grated
1½ tsp English mustard
2 eggs, 1 beaten
splash of milk (if required)
50g plain flour
1 tbsp vegetable oil
salt and pepper
1: Melt half the butter in a pan over a medium heat. Add the leek and season with salt, pepper and nutmeg. Cover and cook for 10–12 minutes, or until soft, stirring occasionally. Allow to cool.
2: In a bowl, combine the 200g breadcrumbs, thyme, laverbread and Cheddar. Stir in the cooled leek mixture, the mustard and the whole egg. Season well, adding a splash of milk, if necessary, to bring together into a dough.
3: Shape into 12 small sausages and chill in the fridge for about 20 minutes.
4: Preheat the oven to 200°C/Fan 180°C and line a baking tray with greasproof paper.
5: Place the beaten egg, flour and the 75g breadcrumbs in individual shallow bowls. Once the sausages are chilled, roll them in the flour, then the beaten egg and then the breadcrumbs.
6: Melt the remaining butter and the vegetable oil in a frying pan over a medium heat and fry the sausages for 2–3 minutes, or until golden all over.
7: Place on the prepared baking tray and cook in the oven for 12–15 minutes, or until dark golden brown.
TIP Serve with Welsh Rarebit and Laverbread Cakes (see here).
MAKES 8
4 tbsp laverbread
4 tbsp rolled oats
2 tsp olive oil
8 thin rashers streaky bacon
1: In a small bowl, mix the laverbread and oats together. Form into 8 small balls and flatten into 8 small patties, about 4cm diameter.
2: Place a large pan with the olive oil over a medium heat and fry the bacon until crispy and it has released its fat. Remove from the pan with a slotted spoon.
3: Add the cakes to the pan and fry on each side for 2–3 minutes, or until golden brown.
4: Serve the laverbread cakes with the crispy bacon on top.
SERVES 4
30g unsalted butter
20g plain flour
80ml stout
225g strong Cheddar, grated
1½ tsp English mustard powder
2 tsp Worcestershire sauce
4 thick slices sourdough, or other bread
salt and pepper
1: Preheat the grill to high.
2: Melt the butter in a small pan over a medium heat, then add the flour and stir together, cooking for 1 minute.
3: Whisk in the stout, then add the cheese, a little at a time, stirring until it has all come together. Add the mustard powder and Worcestershire sauce and season to taste.
4: Toast the bread and then place on a baking tray. Top each slice with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place the toast under the grill and cook until bubbling and golden.
SERVES 4
For the pastry
300g plain flour
70g salted butter
70g lard
For the filling
1 tbsp olive oil
3 red onions, peeled and finely sliced
1 tbsp brown sugar
2 tbsp balsamic vinegar
100g goats’ cheese or feta
2 eggs
200ml double cream
salt and pepper
1: Butter 4 x 10cm loose-bottomed tartlet tins.
2: Make the pastry Rub the flour, butter and lard in a large bowl until it resembles fine breadcrumbs. Add approximately 2–3 tablespoons of cold water to bring it together.
3: Split the pastry into 4 and roll out each quarter to line each prepared tin, ensuring there are no holes in the pastry. Chill for 10–20 minutes.
4: Preheat the oven to 200°C/Fan 180°C.
5: Make the filling Heat the oil in a large pan and add the onions and cook for 10 minutes. Add the sugar, vinegar and some seasoning, cover and cook over a low heat for 20–30 minutes, until really soft and sticky. Set aside.
6: Meanwhile, line the chilled pastry cases with greaseproof paper and add ceramic baking beans or rice, and bake for 12–15 minutes.
7: Remove the paper and beans and return to the oven and bake for a further 5 minutes, until lightly golden. Set aside to cool slightly.
8: Reduce the oven temperature to 160°C/Fan 140°C.
9: Divide the onion mix between the pastry cases. Crumble 25g of the goats’ cheese or feta into each case.
10: Mix the eggs and cream and then season well. Pour the egg mixture in equal quantities into each tin and then cook in the oven for approximately 30 minutes, or until the egg mixture is cooked and golden.
11: Cool the tartlets in their tins and then remove from the tins to serve.
SHORTCUT
You could buy 1 x 500g packet ready-to-use pastry and skip step 2
SERVES 4
For the potted shrimp
1 anchovy fillet in oil
250g unsalted butter
1–2 blades mace
1 bay leaf
pared rind and juice of ½ lemon
200g brown shrimps
pinch of grated nutmeg
salt and white pepper
sprinkle of cayenne pepper, to garnish
For the beetroot soda bread
300g cooked beetroot
100ml buttermilk
1 tsp fennel seeds
500g wholemeal spelt flour
1 tsp salt
2 tsp baking powder
1 tsp cream of tartar
1: Preheat the oven to 200°C/Fan 180°C.
2: Make the potted shrimp Melt the anchovy in a large pan over a low heat and then add the butter, mace, bay leaf and lemon rind. Once the butter separates, remove the scum from the top and leave to stand for a few minutes to allow the remaining clarified butter to infuse.
3: Tip the butter into a bowl, leaving behind any milk solids from the bottom of the pan, and mix with the shrimps, lemon juice, nutmeg and season with salt and white pepper to taste. Mix well. Divide into 4 ramekins and leave to set in the fridge.
4: Make the soda bread Place the beetroot in a food-processor with the buttermilk.
5: Dry-fry the fennel seeds over a low heat and then mix with the beetroot in a large bowl, along with all the remainder of the bread ingredients, until combined.
6: Knead and shape into a round. Place on a floured baking sheet and make a large cross in the top with a sharp knife.
7: Bake in the centre of the oven for 25–30 minutes.
8: Cool on a wire rack and serve with the potted shrimp.
TIP Serve with blanched, buttered samphire.
SERVES 4
500g sushi-grade salmon fillet, skinned, pin boned and diced
200g smoked trout fillet, skinned and flaked
1 banana shallot, peeled and finely chopped
juice of 1 lemon
splash of Worcestershire sauce
pinch of cayenne pepper
50g pea shoots, plus extra to garnish
200g crème fraîche
1 tsp horseradish cream
2 tbsp finely snipped fresh chives
2 avocados, peeled and sliced
extra-virgin olive oil, to drizzle
salt and pepper
1: Place the salmon and trout in a bowl with the banana shallot. Stir in the lemon juice and season with salt and pepper. Add the Worcestershire sauce and cayenne pepper and mix well.
2: Mix the crème fraîche, horseradish and chives together in a small bowl.
3: Assemble the terrine in 4 rings – place a layer of salmon and trout on the bottom, top with a layer of pea shoots, then the crème fraîche mixture and finally the avocado slices.
4: Gently lift off the rings, garnish with pea shoots and a drizzle of extra-virgin olive oil to serve.
FAMILY TIP ‘We use loads of fresh vegetables, love fish and venison and our family motto is “Families that cook together stay together.”’
SERVES 4
2 tbsp sunflower oil
2 shallots, peeled and finely chopped
1 butternut squash, peeled, seeded and diced
500ml fresh vegetable stock, plus extra to thin if necessary
30g unsalted butter
4 fresh sage sprigs, leaves picked
salt and pepper
To finish
extra-virgin olive oil, to drizzle
1 x 200ml pot goats’ yoghurt
good-quality balsamic vinegar, to drizzle
1: Put the sunflower oil in a deep pan over a medium heat and fry the shallots for 2–3 minutes, or until starting to brown.
2: Add the butternut squash and cook for 5–6 minutes until a touch coloured.
3: Pour in the stock and season well. Bring to the boil and then turn down the heat and simmer for 20–25 minutes, or until the squash is nice and tender.
4: Using a hand blender, blitz the mixture until smooth, adding a little more stock if the soup is too thick.
5: Meanwhile, melt the butter in a separate pan over a medium heat until foaming and fry the sage leaves. Drain on kitchen paper and sprinkle with salt.
6: To serve, pour the soup into bowls and drizzle with extra-virgin olive oil. Add a swirl of goats’ yoghurt and a dash of balsamic vinegar. Garnish with the fried sage.
SERVES 4
400g cod loin, cut into 1.5cm chunks
1 tsp lemon pepper
1½ tbsp olive oil
1 garlic clove, peeled and finely sliced
1 large red onion, peeled and finely sliced
1 fennel bulb, finely sliced
1 medium carrot, peeled and finely diced
1 tsp mild curry powder
½ tsp paprika
1 small bunch dill, chopped
1 x 400g tin tomatoes, drained
400ml white wine
2 tsp sugar
250ml fish stock
200g king prawns, deveined
20g butter
15g fresh flat-leaf parsley, chopped
1 small bunch chives, snipped
salt and pepper
For the aïoli
2 egg yolks
1 tbsp fresh lemon juice
250ml sunflower oil
100ml crème fraîche
1 garlic clove, peeled and crushed
1: Prepare the soup Toss the cod in the lemon pepper and set aside.
2: Heat the olive oil in a large pan over a medium heat. Sweat the garlic and onion, fennel and carrot for 10 minutes, until soft. Add the curry powder and paprika, and fry for a further minute.
3: Add 2 tablespoons of the dill, the tomatoes, white wine and sugar. Add the stock and bring to the boil, then simmer for 25 minutes.
4: Make the aïoli Place the egg yolks in a mini food-processor. Add the lemon juice and blend together. Gradually add the oil, drop by drop while blending, for about 5 minutes or until it thickens. Season to taste. Mix the mayonnaise with the crème fraîche and crushed garlic and keep to one side.
5: Finish the soup When the soup has been cooking for 25 minutes, add the cod, season to taste and simmer for 3 minutes.
6: Meanwhile, fry the prawns in the butter for 3 minutes, or until cooked through.
7: Stir the prawns into the soup and serve the soup in bowls garnished with parsley, chives and dill, a dollop of the aïoli and plenty of pepper.
SHORTCUT
Use shop-bought aioli and skip step 4
SERVES 4
3 tbsp vegetable oil
1 onion, peeled and diced
500g spring lamb chops, fat removed
100g brown lentils
1 beef stock cube
good pinch of salt
½ tsp ground white pepper
½ tsp ground black pepper
good pinch of saffron
½ tsp ground ginger
1 bunch flat-leaf parsley, leaves roughly chopped
1 litre boiling water
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
1 x 400g tin chickpeas
2 tbsp cornflour
85g vermicelli noodles
1 bunch coriander, leaves roughly chopped
1: Heat the oil in a large pan over a medium heat and gently fry the onion for 10 minutes. Add the lamb chops, lentils, stock cube, salt, peppers, saffron, ground ginger and parsley and then pour in 600ml of the boiling water and cover with a lid. Leave to simmer over a low heat for 30 minutes.
2: Remove the pan from the heat and add the tomatoes and tomato purée. Stir in the chickpeas and another 400ml of water and leave to simmer gently for a further 30 minutes.
3: Finally, whisk a little of the sauce with the cornflour to form a paste and whisk this into the pan. Add the vermicelli noodles and leave to cook for a further 15 minutes.
4: Stir in the fresh coriander and serve.
MAKES 12
6–8 slices Parma ham
1 tbsp vegetable oil
12 quail’s eggs
For the mayonnaise
1 egg yolk
1 tsp white wine vinegar
1 tsp Dijon mustard
75ml sunflower oil
75ml rapeseed oil
1 small bunch fresh chives, snipped
fresh lemon juice, to taste
salt and pepper
For the fries
4 large Maris Piper potatoes, peeled
a few fresh thyme sprigs, leaves picked and chopped
1.5 litre vegetable oil, for deep-frying
1: Preheat the oven to 200°C/Fan 180°C.
2: Make the mayonnaise Whisk the egg yolk, vinegar and mustard with some seasoning, and then very gradually adding in the oils, whisking slowly all the time. When emulsified and thickened, add the chopped chives and lemon juice to taste.
3: Make ham cups Tear the ham a little and use to line a 12-hole mini muffin tin so it forms little cups. Cook in the oven for 12–15 minutes or until they are crispy but not too dark. Cool in the tins and then remove and put on a wire rack.
4: Make the chips Slice the potatoes with the julienne attachment of a mandolin and put into a bowl of salted water.
5: Heat the oil in a deep pan to 180°C, or until a cube of bread browns in 20 seconds.
6: Drain the chips and pat dry on kitchen paper. Deep-fry in batches for 2–3 minutes in the hot oil, or until golden and really crisp. Drain on kitchen paper. Mix the thyme with some salt and sprinkle over the fries.
7: Meanwhile, heat the oil in a large non-stick pan and fry the quail’s eggs until just cooked.
8: To assemble, spoon a dollop of mayo into the base of each ham cup. Top with some fries and a fried egg and serve immediately.
SHORTCUT
Use shop-bought mayonnaise and skip step 2
TIP Keep any leftover mayonnaise in the fridge for another day. Make sure you use it within a week.
SERVES 4
For the hash browns
600g floury potatoes
2–3 tbsp double cream
200g pancetta, cubed
1 large bunch thyme
30g unsalted butter
300g Savoy cabbage, finely shredded
1 large bunch flat-leaf parsley, choppped
3–4 fresh oregano sprigs, leaves picked
1 tbsp wholegrain mustard
2 tbsp sunflower oil
salt and pepper
For the beans
2 tbsp unsalted butter
1 tbsp sunflower oil
400g smoked pancetta, cubed
10 fresh thyme sprigs
2 fresh bay leaves
3 fresh rosemary sprigs
1 large white onion, peeled and finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
30g dried porcini, soaked in boiling water
3 garlic cloves, peeled and crushed
1 cinnamon stick
300ml red wine
2 tbsp tomato purée
50g light brown sugar
500ml fresh beef stock
200ml passata
1 tbsp smoked paprika
1 x 400g tin pinto beans
1 x 400g tin haricot beans
a large handful of flat-leaf parsley, chopped
3 fresh oregano sprigs, leaves picked
1: Prepare the hash browns Bring a large pan of water to the boil and cook the potatoes for 15–20 minutes, or until tender. Drain and roughly mash with the cream, season then set aside to cool.
2: Fry the pancetta and thyme in the butter until the pancetta is crispy. Remove with a slotted spoon and add to the mash. Using the same unwashed pan, add the cabbage and a splash of water, cover and cook for 2–3 minutes, or until the cabbage is just tender. Scoop out with a slotted spoon and add to the mash. Mix everything together with the herbs and mustard and season well. Cool completely and then chill.
3: Make the beans Melt the butter and oil in a large pan over a medium heat and fry the pancetta and the thyme, bay leaves and rosemary until the pancetta is brown and starting to crisp. Remove with a slotted spoon.
4: Add the onion, carrot and celery to the pan with the pancetta fat and fry for 10 minutes, or until softened.
5: Drain the porcini and finely chop them. Add to the pan with the garlic and cinnamon stick and fry for 1 minute. Pour in the red wine and bubble to reduce by half.
6: Add the tomato purée, sugar, stock and passata, bring to the boil and cook until reduced by approximately half.
7: Stir in the paprika and the drained beans and heat through.
8: Make the hash browns Divide the mixture into 8 and shape each one into a cake. Heat the oil in a pan over a high heat and fry the hash browns for 2–3 minutes on each side, or until golden and piping hot.
9: Stir the fresh herbs through the beans and check the seasoning before serving with the hash browns.
SERVES 4–6
For the refried beans
100g dried black beans, washed and soaked overnight in cold water
1 onion, peeled and halved
1 dried ancho chilli
2 garlic cloves, peeled and chopped
3 tbsp lard
salt and pepper
For the sour cream sauce
2 sun-dried tomatoes, finely chopped
1 jalapeño, finely chopped
100g sour cream
For the guacamole
1½ large avocados, peeled and diced
1 large hot red chilli, finely diced
2 tsp freshly chopped coriander
juice of ½ lime
1 tsp olive oil
For the chorizo filling
½ tbsp olive oil
200g spicy cooking chorizo, sliced
5 chestnut mushrooms, chopped
2–3 tbsp chipotle sauce
For the scrambled eggs
40g butter
4 large eggs
To assemble
60g strong Cheddar, grated
2 large tomatoes, chopped and drained of excess liquid
4–6 large flour tortillas
1: Make the refried beans Drain the beans, put them in a pan and cover with water. Add the halved onion and dried ancho chilli and simmer for 45–50 minutes, or until tender. Alternatively, use a pressure cooker and leave to cook for 20 minutes.
2: Drain the cooked beans, reserving the liquid, and mash in the pan with the garlic. Melt the lard in a large frying pan over a medium heat and fry the beans for 4–5 minutes. Mix some of the reserved cooking liquid into the beans until it reaches a thick spreadable consistency. Season to taste.
3: Make the sour cream sauce Combine the sun-dried tomatoes and jalapeño with the sour cream in a bowl and mix into a paste.
4: Make the guacamole Measure all the ingredients into a bowl and mix well.
5: Make the chorizo filling Heat the oil in a frying pan over a high heat and fry the chorizo for 2–3 minutes. Add the mushrooms and continue to fry until both are cooked through. Add enough chipotle paste to cover the ingredients.
6: Make the scrambled eggs Just before serving, melt the butter in a small pan over a medium heat. Crack in the eggs and stir continuously. After 1–2 minutes, when the eggs are still slightly runny, remove from the heat. Season with salt and pepper and then transfer to a serving dish to finish cooking in their own heat.
7: Serve the chorizo alongside the scrambled eggs, refried beans, sour cream sauce, guacamole, Cheddar, tomatoes and tortillas and let everyone build their own burrito.
SHORTCUT
Buy ready-made refried beans and guacamole and skip steps 1, 2 and 4
MAKES 8
For the bread rolls
500g strong white bread flour
50g butter
10g sugar
10g salt
150ml milk
1 tbsp vegetable oil
1 x 7g sachet fast-action yeast
For the home-made butter
300ml double cream
salt flakes, to taste
1: Make the bread rolls Combine all the ingredients in a bowl with 150ml water (making sure the salt and yeast do not come together before mixing) to form a dough.
2: Knead for 10 minutes and then leave to rest for 45–60 minutes, or until the dough has doubled in size.
3: Knock back the dough and divide into 8 pieces. On a lightly floured surface, roll each piece into a long sausage shape. Take the ends and knot them together and then tuck the ends under to form a pretty knot shape. Put onto a lightly greased baking sheet, cover with oiled clingfilm and leave to prove for 45 minutes.
4: Preheat the oven to 220°C/Fan 200°C.
5: Bake the rolls for 5 minutes and then turn the heat down to 190°C/Fan 170°C and bake for a further 20–25 minutes, or until golden and sounding hollow when tapped. Leave to cool on a wire rack.
6: Make the butter Whizz the cream in a food-processor until it forms curds and whey; this will only take 2–3 minutes – you will see the solids come together and the water separate from the curds. Remove the curds and squeeze out the excess fluid using a muslin cloth.
7: Mix salt flakes into the solid butter to taste and then place in the fridge to chill.
8: Serve the bread warm with the salty butter.
MAKES 1 LOAF
1 x 7g sachet fast-action yeast
250ml warm water
300g plain flour
1 tsp fine salt
1 tsp caster sugar
1 tsp dried oregano
½ tsp dried thyme
½ tsp dried basil
¼ tsp freshly ground black pepper
1 tbsp vegetable oil
2 tbsp olive oil
50g Parmesan, grated
a small handful of fresh rosemary leaves
sea salt
1: Mix the yeast and 50ml of the warm water in a small bowl. Let it stand for 10 minutes until it bubbles.
2: Measure the flour, salt, sugar, oregano, thyme, basil and black pepper into a large bowl and stir well.
3: Add the yeast mixture and the vegetable oil to the dry ingredients, along with the remainder of the warm water, and combine with your hands to a soft, slightly wet dough.
4: When the dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic – you will need to stretch the dough and fold it as it will be quite sticky. Don’t add any more flour.
5: Lightly oil a large bowl, place the dough inside and cover with a damp cloth. Leave to rise in a warm place for 30–45 minutes.
6: Punch down the dough and place on a greased baking sheet. Pat into a 1.25cm-thick rectangle and leave in a warm place to prove for a further 30 minutes, covered with lightly greased clingfilm.
7: Preheat the oven to 230°C/Fan 210°C.
8: Using your fingers, make indentations in the dough about 2.5cm apart. Drizzle with the olive oil and then sprinkle with the Parmesan, rosemary needles and sea salt.
9: Bake for 15–25 minutes, or until golden brown. Cool a little then serve.
