Sausage and fennel stuffed roast peppers are a filling treat: slice red or yellow peppers in half lengthways, keeping the stalks. Remove the seeds so you are left with a hollow shell. Stuff each half with some thinly sliced fennel, a couple of halved cherry tomatoes and some sausage meat – roughly half a sausage for each half pepper (remove it from its casing and break up into small pieces). Drizzle with olive oil, season with salt and pepper and roast at 200°C/Fan 180°C for around 40 minutes, or until soft, caramelised and a little charred. For a vegetarian option, try fennel, goats’ cheese and black olives.
Pancakes shouldn’t be limited to one day of the year – they make a simple, tasty dinner when filled with savoury ingredients. To make ham and cheese crêpes start with a classic pancake batter (120g plain flour, 245ml milk, 1 whole egg plus 1 egg yolk and a pinch of salt) and whisk until smooth. Leave in the fridge to rest for 30 minutes. Melt butter in a frying pan over a medium heat then pour in a small ladleful of batter, tilting the pan so that it swirls out into a circle. When the bottom is cooked, ease away from the pan with a spatula and flip. Cook the other side briefly, then sprinkle grated cheese on one half of the pancake and top with ham. Leave to cook for 1 minute, then fold the plain half of the pancake over the filled half so you are left with a semi-circle. When the cheese has melted, fold the outer thirds of the pancake in and then over each other so you’re left with a triangle, and serve. Repeat until all the batter is used up.
Nothing beats a really good ham, egg and chips. Use whatever type of ham you have, whether it’s home-cooked gammon or a dry-cured variety, like prosciutto. Clean potatoes rather than peeling them and then cut them into quarters lengthways for chunky wedges. Bring a large pan of salted water to the boil and simmer the potatoes until just cooked. Drain gently, blotting as much moisture as possible from the potatoes. Add to a roasting tray of hot oil and shuffle so that they are well coated. Season with salt and a good pinch of smoked paprika, then roast until golden and crisp. Just before the potatoes are ready, fry the eggs – for extra flavour, throw a few sage leaves into the hot oil before cracking in the eggs.
Toad in the hole is a classic one-tin supper: peel and cut some apples into large wedges. Heat oil in a large roasting tin and, when hot, add the apples and some sausages, shuffling carefully to coat in the oil. Roast in the oven at 200°C/Fan 180°C until starting to brown and then pour over a Yorkshire pudding batter (plain flour, eggs, milk, salt and pepper, all whisked together) and return to the oven until golden and puffed up. For an extra twist, add some wholegrain mustard to the batter mixture. Onion gravy is optional but recommended.
There are few things more satisfying or simpler than a baked potato, and baked stuffed sweet potatoes are a meal in themselves. Scrub sweet potatoes clean and then rub with a little olive oil and season with salt before roasting in a very hot oven (220°C/Fan 200°C) for 1 hour. Cut down the middle of the potato, scoop all the flesh out into a bowl and mix together with crème fraîche, sliced spring onion, crisp fried bacon pieces or lardons and season with salt and pepper. Spoon the mixture back into the potato skins and roast for a further 15 minutes, or until crisp. Serve a spoonful of sour cream or crème fraîche on the side with some chilli sauce.
BRAISED PORK BELLY WITH CHINESE MUSHROOMS
SWEDISH MEATBALLS WITH DILL MASH
SPICY MEATBALLS WITH RAW COURGETTE SALAD
HAM & ASPARAGUS PASTA NESTS ROTOLO
SMOKED CHILLI PORK TACOS WITH APPLE & AVOCADO SALSA
SOBRASSADA-STUFFED PORK TENDERLOIN WITH ROAST BROCCOLI & CIDER SAUCE
ROSEMARY’S BAKED SPICED LAMB WITH SAVOURY CUSTARD
LAMB & VEGETABLE STEW WITH COUSCOUS
RACK OF LAMB WITH DAUPHINOISE POTATO
ROSEMARY’S BUTTERFLIED LEG OF LAMB WITH WHOLE ROASTED GARLIC
SAAG GOSHT WITH HOME-MADE CHAPATTIS
SEEKH KEBABS WITH SPICY CHILLI CORN
HANGER STEAK WITH CAULIFLOWER & ROASTED GRAPES
ROAST RIB OF BEEF WITH ROAST POTATOES, CARROTS & HORSERADISH SAUCE
ROSEMARY’S STEAK & KIDNEY PIE WITH HERBY DUMPLINGS
DRY-SPICED VENISON WITH WILD MUSHROOMS & SPINACH
SERVES 4
25g whole dried shiitake mushrooms
1 small bunch spring onions
2 tbsp vegetable oil
5cm piece fresh root ginger, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 star anise
1 piece cassia bark
800g pork belly (ideally a 5-layered cut – skin/fat/meat/fat/meat), cut into cubes
3 tbsp Shaoxing rice wine
3 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp caster sugar
1: Soak the mushrooms in boiling water for at least 15 minutes.
2: Chop all the spring onions into 4cm lengths except one. Finely slice this last one to garnish.
3: Heat the oil gently in a large pan over a medium-high heat. Fry the lengths of spring onion with the ginger, garlic, star anise and cassia bark for 3–4 minutes, or until it smells great.
4: Add the pork and cook until it starts to brown. You can do this in batches if your pan is a bit small.
5: Add the mushrooms and their soaking liquid, the rice wine, soy sauces and sugar, and enough water to cover the pork. Cover the pan and gently simmer for 1½–2 hours, or until the pork is really tender and falling apart.
6: Remove the lid, turn up the heat and cook uncovered over a high heat for 10–15 minutes to reduce the sauce so it becomes thick and syrupy.
7: Adjust the seasoning to taste, scatter with the sliced spring onion and serve with steamed rice.
TIP Serve with Salt and Pepper Tofu with Smacked Cucumber Salad (see here).
SERVES 4
For the meatballs
200g Maris Piper potatoes, peeled
1 egg
3 tbsp butter
1 small red onion, peeled and finely chopped
250g minced beef
250g minced pork
½ tsp ground allspice
small bunch flat-leaf parsley, finely chopped
2 tbsp single cream
1 tsp salt
good pinch of pepper
For the allspice sauce
3 tbsp unsalted butter
1 small red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
400ml beef stock
1 tbsp plain flour
pinch of ground allspice
150ml single cream
1 tbsp soy sauce
2 tsp redcurrant jelly
For the mashed potatoes
700g Maris Piper potatoes, peeled and cut into chunks
25g butter
50ml milk
2 tbsp freshly chopped dill, plus a few sprigs to serve
salt and pepper
1: Preheat the oven to 220°C/Fan 200°C.
2: Make the meatballs Bring a large pan of salted water to the boil and put the potatoes in to cook until tender. Drain, mash with a potato masher and then tip into a large bowl and mix with the egg.
3: Melt 1 tablespoon of the butter in a pan over a medium heat. Add the onion and fry for about 5 minutes, until soft. Remove from the pan and add to the potato mixture.
4: Set aside 1 tablespoon of the minced beef for the sauce. Add the remaining beef and all the pork mince to the potato mixture, along with the allspice, half the parsley, the cream, salt and pepper. Mix together well, using your hands.
5: Roll the meatballs into 3cm balls and set aside.
6: Make the allspice sauce Melt 2 tablespoons of the butter in a pan over a medium heat. Add the onion and carrot and sweat for 5 minutes. Add the reserved minced beef and beef stock. Simmer for 15 minutes and then strain into a jug.
7: Using the same pan, melt the remaining butter with the flour and allspice. Slowly add the stock back into the pan, whisking all the time, and allow to thicken. Finally, add the cream, soy sauce and redcurrant jelly. Bring up to a simmer and season to taste. Set aside and reheat when ready to serve.
8: Cook the meatballs Use the remaining butter to grease a large baking sheet and put in the preheated oven for 3 minutes to heat. When hot, place all the meatballs on the sheet and return to the oven. Roast for about 10 minutes, turning halfway, or until the meatballs are browned and cooked through. Remove and transfer to an ovenproof serving dish. Turn the oven off but place the meatballs inside to keep warm.
9: Make the mash Bring a large pan of salted water to the boil and put the potatoes in to cook for 15 minutes, or until tender. Drain and pass through a potato ricer back into the pan. Add the butter and milk and mash well with a potato masher. Season to taste and stir in the chopped dill.
10: Reheat the sauce and pour over the meatballs, sprinkle with the remaining parsley and dill and serve with the mash.
FAMILY TIP ‘This is a really good, balanced meal, full of the flavours of Scandinavia. Use a combination of good-quality pork and beef mince and serve with cranberry sauce and steamed green vegetables.’
SERVES 4
2 tbsp olive oil
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
450g minced pork
100g streaky bacon, finely chopped
50g fresh white breadcrumbs
2 tbsp freshly chopped sage
a handful of freshly chopped flat-leaf parsley
½ egg, beaten, to bind (if required)
salt and pepper
For the tomato sauce
2 tbsp olive oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
1 red chilli, sliced
2 x 400g tins chopped tomatoes
a few fresh thyme sprigs, leaves picked
2 tsp red wine vinegar
pinch of caster sugar
a handful of fresh basil leaves
For the courgette salad
3 large courgettes, ribboned
1 red chilli, finely chopped
juice of ½ lemon
pinch of caster sugar
4 tbsp extra-virgin olive oil
1: Make the meatballs Heat half the oil in a pan over a medium heat and gently fry the onion for 5 minutes, or until soft. Add the garlic and fry for 1 minute more and then tip into a bowl to cool.
2: Add the remainder of the ingredients to the bowl with plenty of seasoning and mush with your hands to mix. Add the egg if it needs help to come together. Shape into 16 meatballs and then chill.
3: Make the tomato sauce Heat the oil in a flameproof casserole dish over a medium heat and fry the onion for 5 minutes. Add the garlic and chilli and cook for 1–2 minutes more.
4: Stir in the tomatoes, thyme, vinegar, sugar and plenty of seasoning. Add a splash of water and the basil leaves, and gently simmer for 15–20 minutes.
5: Heat the remaining oil for the meatballs in a frying pan and brown the meatballs all over in batches, dropping them into the sauce once they are browned. Cook in the sauce for 10 minutes until they are cooked through and the sauce has thickened.
6: Make the courgette salad Combine the courgette with the chilli in a bowl. Mix the lemon juice with the sugar and some seasoning and then whisk in the olive oil. Pour over the courgettes.
7: Serve the meatballs and sauce with the salad and some crusty bread or rice.
SERVES 4
250g asparagus, sliced
2 tbsp olive oil
1–2 garlic cloves, peeled and crushed
40g butter
20g plain flour
400ml chicken or vegetable stock, hot
250g mozzarella balls, broken into pieces
250g cooked ham (ideally an Italian rosemary variety), torn into pieces
6 tbsp freshly grated Parmesan
black pepper
For the pasta
200g Italian ‘00’ flour
2 eggs
For the Béchamel sauce
40g butter
40g plain flour
500ml hot whole milk
freshly ground nutmeg
salt and freshly ground white pepper
1: Make the pasta Place the flour in a food-processor and pulse. Add the eggs and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead briskly for 1 minute; it should be quite stiff and hard to knead. Wrap in clingfilm and leave to rest in the fridge for 20 minutes.
2: Make the Béchamel sauce Melt the butter in a pan over a medium heat. Add the flour and mix well. Cook for 2 minutes then add the hot milk, stirring continuously. Season with salt, white pepper and nutmeg. Leave to cool.
3: Make the asparagus sauce Sauté the asparagus in the olive oil and garlic over a medium heat for 2–3 minutes. Melt the butter in another pan over a medium heat. Add the flour and mix well before adding the hot stock, stirring continuously. Stir in the asparagus.
4: Assemble the pasta nests Take the pasta from the fridge and roll it out into a large round (about 40cm in diameter and as thin as you can make it). Bring a large pan of salted water to the boil and cook the pasta for 1–2 minutes and then drain on a tea towel.
5: Spread half of the cooled Béchamel onto the pasta, then top with the mozzarella, ham and 4 tablespoons of the Parmesan. Roll into a log and wrap in a tea towel. Leave in the fridge to firm up for 30 minutes, or as long as possible.
6: Preheat the oven to 200°C/Fan 180°C.
7: Cook the pasta nests Spoon half the asparagus sauce into a baking dish. Remove the pasta roll from the fridge and slice into 9 even pieces. Lay the slices on the asparagus sauce and spoon the remaining sauce and Béchamel over the top. Sprinkle with the remaining Parmesan and black pepper and bake for 20–30 minutes, or until browned on top.
SERVES 4
1 large bunch coriander
4 garlic cloves, peeled
1 green chilli
2 tbsp smoked paprika
1 tsp allspice berries
3 tbsp Chipotle Paste (see here or use shop-bought)
2 tbsp cider vinegar
zest and juice of 1 large lemon
2 tbsp unsalted butter
1 large red onion, peeled and finely diced
1 large carrot, peeled and finely diced
½ red pepper, seeded and diced
2 fresh bay leaves
2 tsp cumin seeds
½ cinnamon stick
a sprinkle of light brown sugar
500g minced pork
500ml passata
vegetable oil, for frying
8 small flour tortillas
50g Manchego cheese, grated
salt and pepper
For the apple and avocado salsa
4 spring onions, chopped
1 green chilli, chopped
1 Granny Smith apple, peeled, cored and diced
2 avocados, diced
juice of 1 large lemon
1 small bunch coriander, chopped
1: Make the chilli paste Whizz half the bunch of fresh coriander with the garlic, green chilli, smoked paprika, allspice berries, chipotle paste, vinegar and lemon zest in a small food-processor. Add enough water to bring together into a paste.
2: Make the chilli Place the butter in a large pan over a low heat and add the onion, carrot, red pepper, bay, cumin seeds, cinnamon and a sprinkling of light brown sugar. After approximately 10 minutes, increase the heat and add the pork mince to colour.
3: Add the chilli paste to the pork and onion mixture, along with the passata, and bring to the boil. Reduce the heat to a simmer and continue to cook until the liquid has reduced by at least half.
4: Season and then add the remaining fresh coriander, and lemon juice to taste.
5: Make the apple and avocado salsa Combine all the ingredients in a large bowl and season to taste.
6: Fry the tortillas Heat a little oil in a pan and fry the tortillas for 30 seconds on each side until golden and crisp.
7: Serve the crispy tortillas with the smoked chilli pork and the apple and avocado salsa, sprinkled with the grated cheese.
SERVES 4
25g butter
1 small onion, peeled and finely diced
1 small eating apple, peeled and finely diced
1 small bunch oregano, chopped
1 small bunch basil, chopped
1 small bunch flat-leaf parsley, chopped
50g fresh white breadcrumbs
squeeze of fresh lemon juice
80g sobrassada sausage
1 x pork tenderloin (about 500g)
8 slices serrano ham
vegetable or olive oil, to rub
salt and pepper
For the roast broccoli
500g broccoli, broken into florets
125g full-fat cream cheese
2 tbsp Greek yoghurt
100g walnuts
squeeze of fresh lemon juice
a few fresh thyme, oregano and rosemary sprigs
1 tbsp paprika
For the cider sauce
2 banana shallots, peeled and finely diced
50g sobrassada sausage, diced
50g smoked non-spicy chorizo, diced
1 fresh bay leaf
200–250ml fresh chicken stock
200ml dry cider
50ml double cream
1 tbsp wholegrain mustard
1: Make the sobrassada stuffing Melt the butter in a pan over a low heat. Add the onion and apple and fry for 2–3 minutes to soften. Tip into a bowl and mix with the herbs, breadcrumbs, lemon juice, the sobrassada and plenty of seasoning.
2: Prepare the tenderloin Halve the tenderloin lengthways and bash it flat between sheets of clingfilm. Place the serrano ham on top of a sheet of clingfilm, overlapping the slices slightly to form a large square. Place one half of the fillet down the centre. Spread the sobrassada stuffing on top of the fillet and then cover with the remaining half fillet. Use the clingfilm to roll the ham around the fillets, ensuring that they are fully covered and held tightly together. Place in the fridge for 30 minutes to firm up.
3: Preheat the oven to 200°C/Fan 180°C.
4: Prepare the roast broccoli Put all the ingredients into a bowl, with salt and pepper to taste, mix well and tip onto a baking sheet.
5: Cook the pork Remove the pork from the clingfilm, rub with oil and place on another baking sheet. Cook the pork for 30–40 minutes, or until cooked through. Cook the broccoli at the same time for 15–20 minutes, turning once or twice.
6: Make the cider sauce Place a pan over a medium heat and fry the shallots with the cured meats and bay leaves until softened. Pour in the stock and cider and reduce. Add the cream and mustard, seasoning to taste.
7: Leave the pork to rest before slicing and serving with the broccoli and cider jus.
SERVES 4–6
2 pork tenderloins (about 450g each)
1 tbsp olive oil
10 slices prosciutto
200g spinach leaves, wilted and squeezed dry
2 x 375g packets all butter puff pastry
plain flour, for dusting
2 eggs, beaten
salt and pepper
For the paté
100g unsalted butter
1 banana shallot, peeled and chopped
250g chicken livers, trimmed
1 garlic clove, peeled and chopped
1 tbsp brandy
½ tsp mustard powder
For the herb mix
2 tbsp olive oil
1 shallot, peeled and diced
4 garlic cloves, peeled and chopped
150g chestnut mushrooms, finely chopped
3 fresh thyme sprigs, leaves picked
2 fresh rosemary sprigs, leaves picked and finely chopped
1 tsp dried chilli flakes
finely grated zest of 1 lemon
1: Make the paté Melt 60g of the butter in a pan over a medium heat, then add the shallot and cook for 10–15 minutes, or until softened.
2: Add the chicken livers and garlic to the pan and cook for 2–3 minutes, turning, or until the livers are no longer pink.
3: Pour in the brandy, stir in the mustard powder and bubble for 1 minute, then season with salt and pepper.
4: Finally, place the remaining butter and the cooked liver mixture in a food-processor and whizz until smooth.
5: Spoon into a dish, cover with clingflim so it touches the surface and then chill.
6: Prepare the pork Season and rub both pork loins in oil, sear in a hot pan until golden and set to aside to rest and cool.
7: Make the herb mix Heat the oil for the herb mix and gently fry the shallot over a low heat for 5 minutes. Add the garlic, mushrooms and herbs and fry over a high heat for a further 5 minutes. Add the chilli flakes and lemon zest, season and cool.
8: Assemble the porchetta Wellington Lay out two sheets of clingfilm overlapping and lay the prosciutto on top, so they overlap to make a large rectangle. Spread with the cool paté and then place the loins side by side on top. Carefully spread the herb mixture on top of the loins and tuck into all the gaps. Lay the wilted spinach on top of that.
9: Roll the clingfilm up on one side to form a tight sausage shape, so that the prosciutto encases the pork loins. Twist the ends to seal.
10: Roll out one of the sheets of pastry on a lightly floured surface to a pound-coin thickness and then cut out a rectangle 4cm larger each side than the pork loin parcel. Unwrap the pork and place in the centre.
11: Roll out the second piece of pastry to a pound-coin thickness. Brush the edges of the bottom piece with beaten egg. Gently lower the top pastry over the top and tuck in and press around the loins. Trim with a sharp knife to match the bottom pastry, seal the two together with a fork, then egg wash the entire Wellington and score the top with the back of a knife. Chill for 20 minutes.
12: Preheat the oven to 200°C/Fan 180°C.
13: Cook the porchetta Wellington Brush the pastry with a little more egg wash and cook for 35–40 minutes, or until golden.
14: Allow to stand for 10 minutes before serving in thick slices.
TIP Serve with Polenta & Balsamic-glazed Brussels Sprouts & Walnuts (see here) and Hasselback Potatoes (see here).
SERVES 4
80ml olive oil
1 large onion, peeled and finely sliced
4 garlic cloves, peeled and finely sliced
500g minced lamb
2 tsp ground cumin
1 tsp ground coriander
1 cinnamon stick
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
3 fresh oregano springs, leaves picked
2–3 large aubergines, sliced
250ml Greek yoghurt
2 eggs, beaten
100g feta, crumbled
2 tbsp freshly grated Parmesan
salt and pepper
1: Prepare the mince Heat 2 tablespoons of the oil in a large pan over a low heat and gently fry the onion for 10 minutes.
2: Add the garlic and fry for 1 minute before adding the lamb mince. Increase the heat and fry for 2–3 minutes, stirring, until browned all over.
3: Stir in all the spices and fry for 1 minute, then add the tomatoes, tomato purée and oregano. Season well.
4: Lower the heat and bubble gently for 30–40 minutes, adding a splash of water if it starts to get a bit too dry.
5: Prepare the aubergine Heat the rest of the oil in a large non-stick pan over a medium heat and fry the aubergine until golden on both sides and tender. Drain on kitchen paper and season.
6: Preheat the oven to 200°C/Fan 180°C.
7: Mix the yoghurt with the eggs and cheeses and season well.
8: Assemble the moussaka Spread half the lamb mixture into the base of a 1.2-litre oven dish and then top with half the aubergine. Repeat. Pour the yoghurt mixture over the top of the second aubergine layer.
9: Cook the moussaka Bake for 30–40 minutes, or until golden and bubbling. Serve with a green salad.
SERVES 4
2 tbsp rapeseed oil
500g minced lamb or beef
1 onion, peeled and chopped
1½ tsp medium curry powder
½ tsp turmeric
½ tsp salt
20g apricot jam
1 tbsp Worcestershire sauce
20ml apple cider vinegar
50g raisins
2 slices white bread, crusts removed
300ml whole milk
3 medium eggs
2 bay leaves
1: Heat 1 tablespoon of the oil in a large pan over a high heat and brown the mince off in batches. Remove from the pan and drain over a colander to remove excess fat.
2: Using the same pan, add the remaining oil and fry the onion until soft but not taking on colour. Stir in the curry powder, ¼ teaspoon of the turmeric, the salt, apricot jam, Worcestershire sauce and cider vinegar and cook for 2 minutes. Add the mince back to the pan and continue to cook for 5 minutes. Finally, add the raisins and stir well. Remove from the heat.
3: Place the slices of crustless bread in a bowl and pour over the milk. Allow to soak for about 1 minute and then remove the softened bread from the milk. Gently press any excess milk out (keeping it for the topping), break up the bread and stir through the mince. Ensure everything is well combined. Place this mixture in a large pie dish.
4: Preheat the oven to 180°C/Fan 160°C.
5: Beat the eggs into the reserved milk and add the remaining ¼ teaspoon of turmeric and a pinch of salt.
6: Pour evenly over the mince, tapping the pie dish to allow the custard to settle, and place the bay leaves on top. Bake for about 30–45 minutes, or until the custard is set with no liquid wobble in the centre.
7: Serve with a tomato and shallot salad.
TIP A traditional South African dish – serve it with Coconut & Almond Pilaf Rice (see here).
SERVES 4
1kg boned leg of lamb, cut into pieces
1 tsp ground ginger
1 tsp ground cumin
1 tbsp salt
6 tbsp olive oil
1 large onion, peeled and finely sliced
2 large carrots, peeled and finely chopped
3 fresh sage leaves
1 cinnamon stick
1 tsp black peppercorns
1 lamb stock cube
2 courgettes, trimmed and sliced
1 large aubergine, trimmed and cut into 2cm pieces
3 large potatoes, peeled and cut into 2cm pieces
1 x 400g tin chickpeas,
drained and rinsed
400g couscous
1 tbsp butter
800ml chicken stock, boiling
a handful of chopped fresh coriander and parsley, to garnish
1: Prepare the lamb Rub the lamb pieces with the ginger, cumin and salt. Place a large pan over a high heat and add 2 tablespoons of the olive oil. Sear the meat all over then set aside.
2: Heat another tablespoon of the oil in the pan and fry the onion and carrots over a medium heat for 5 minutes, or until soft. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in 500ml of water and add the stock cube. Bring to the boil, then cover and gently simmer for 45 minutes.
3: Prepare the vegetables Heat half the remaining oil in a pan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining oil to the pan and fry the aubergine until tender, then add to the courgette.
4: When the lamb has been cooking for 45 minutes, add the potatoes and cook for a further 15 minutes.
5: Finally, stir in the courgette, aubergine and the chickpeas. Cook for another 15 minutes.
6: Make the couscous Place it in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, and then leave for 5 minutes, or until the stock has been absorbed.
7: Serve the stew with the couscous on a platter alongside, garnished with fresh herbs.
FAMILY TIP ‘The depth of flavour in this recipe relies on two very important things: using a variety of vegetables and cooking with love. Cook in the company of your family and watch how the flavours transform!’
SERVES 4–6
2 x 6-bone racks of lamb, French-trimmed
2–3 fresh rosemary sprigs
For the dauphinoise potato
butter, for greasing
750g Maris Piper potatoes, peeled
2 garlic cloves, finely sliced
good grating of nutmeg
200ml double cream
100ml milk
100g Emmenthal cheese, grated
salt and pepper
1: Preheat the oven to 170°C/Fan 150°C and butter a large ovenproof dish.
2: Make the dauphinoise potato Thinly slice the potatoes using a mandolin, and rinse to remove some of the starch. Drain and then layer the potato with the garlic, grated nutmeg and seasoning into the prepared ovenproof dish. Combine the cream with the milk and then pour over the potatoes.
3: Sprinkle with grated cheese and bake for 45–60 minutes, until the potatoes are soft and golden.
4: When the potatoes come out of the oven, turn the temperature up to 220°C/Fan 200°C.
5: Cook the lamb Pan-fry the racks of lamb over a high heat for about 2 minutes on each side to brown, and then transfer to a roasting dish. Cook in the hot oven for approximately 8 minutes, cover with foil and then leave to rest for 10 minutes before serving with the potatoes.
TIP Serve with peas, carrots and parsnips.
SERVES 4
½ butterflied leg of lamb (about 800g–1kg), cut into 4 chunks
6 anchovy fillets in oil, finely chopped
4 garlic cloves, peeled and bashed, plus 2 whole heads
3 fresh rosemary sprigs, leaves stripped
2 tbsp olive oil
1 tbsp rapeseed oil
2 fresh lemon thyme sprigs
salt and pepper
1: Prepare the lamb Put the lamb in a dish and add the anchovies, bashed garlic cloves, rosemary and olive oil. Season with black pepper and mix to coat well. Marinate for at least 1 hour.
2: Preheat the oven to 200°C/Fan 180°C.
3: Cook the lamb Season the lamb with plenty of salt. Heat a large pan over a high heat and sear the lamb all over until a deep golden colour on all sides. Transfer to a roasting tin and then cook in oven for about 20–25 minutes. Allow to rest for 10 minutes before slicing.
4: Make the roasted garlic Slice the tops off the heads of garlic and rub with rapeseed oil. Place on a piece of tin foil along with the lemon thyme, wrap up the foil like a parcel and roast in the oven for 30 minutes alongside the lamb.
5: Serve slices of lamb with the roasted garlic.
SERVES 6–8
For the saag gosht
75ml vegetable oil
2 medium onions, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 tsp grated fresh root ginger
1 small tomato, finely chopped
1 red chilli, finely chopped
1½ tsp turmeric
1 tsp ground cumin
2 tsp ground coriander
1kg boneless leg of lamb, cut into chunks
250g spinach, tough stems removed
100g fresh fenugreek (methi) leaves, or a handful of dried
1 tsp garam masala
salt and pepper
For the chapattis
500g chapatti flour, ideally gold chakki flour, or 250g plain flour and 250g stoneground wholemeal
1 tsp salt
1: Make the saag gosht Heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and cook for 5 minutes, or until golden brown. Stir in the ginger and tomato and fry for another minute. Season with salt and stir in the chilli, turmeric, cumin and coriander. Add a splash of water, reduce the heat, cover with a lid and leave to cook on low for 20 minutes.
2: Tuck the lamb into the dish and cook covered, over the low heat for about 70 minutes, or until tender.
3: Make the chapattis Place the flour in a large bowl. Mix with 200–250ml cold water to make a smooth dough. Separate the dough into 8 small round balls and then roll out each ball on a floured worktop.
4: Place a tawa or non-stick frying pan over a high heat and, when hot, cook the chapattis for 1–2 minutes on each side. Keep the cooked chapattis warm, wrapped in a clean tea towel, until ready to serve.
5: Just before serving, add the spinach, fenugreek and garam masala to the lamb, stir and cover. Allow to steam and wilt, stirring occasionally, for 5–10 minutes.
6: Serve the saag gosht with the chapattis.
SHORTCUT
Buy ready-made chapattis and skip steps 3 and 4
SERVES 4–6
For the seekh kebabs
1 medium onion, peeled and roughly chopped
15g fresh coriander
2 green chillies
1kg minced lamb
3 garlic cloves, peeled and crushed
2cm piece fresh root ginger, peeled and grated
1½ tsp Kashmiri chilli powder
1½ tsp garam masla
1 tsp salt
vegetable oil
For the spicy chilli corn
4 sweetcorn cobs
1 tbsp olive oil
1 tbsp garlic and ginger paste
large pinch of dried fenugreek (methi) leaves
1 green chilli, thinly sliced
½ tsp chilli powder
½ tsp turmeric
½ tsp salt
½ x 400g tin chopped tomatoes
knob of butter (about 20g)
2 lemons, quartered
1: Make the seekh kebabs Whizz the onion, coriander and chillies in a mini food-processor to form a paste.
2: In a large mixing bowl, place the lamb, the paste from the food-processor, the garlic, ginger, chilli powder, garam masala and salt. Using your hands, knead all the ingredients until they are incorporated and a paste-like consistency.
3: Oil your hands and shape the mince into sausages around 8 skewers. Place the kebabs in the fridge for 30 minutes; meanwhile, preheat the oven to 200°C/Fan 180°C.
4: Place the skewers directly onto an oven grill shelf, brush with oil and cook for 15–20 minutes, until lightly golden brown and cooked through. (You might want to place an oven tray beneath the skewers to catch the fat.)
5: Make the spicy chilli corn Cut each sweetcorn into 3 pieces and boil in plenty of water for 8–9 minutes, or until tender.
6: While the corn is boiling, heat the olive oil in a pan over a medium heat and add the garlic and ginger paste, the fenugreek, green chilli, chilli powder, turmeric and salt. Fry for about 30 seconds – not too long as you don’t want it to colour.
7: Immediately add the tomatoes and cook until the sauce warms through – no more than 3 minutes.
8: Finish the sauce by stirring in the butter.
9: Drain the sweetcorn and place back into their pan. Pour over the sauce and mix well to get an even coating.
10: Serve the kebabs with the spicy sweetcorn and some lemon wedges.
SERVES 4
150g red grapes
700g hanger steaks (or bavette or onglet)
salt and pepper
For the cauliflower mash
1 large cauliflower, broken into florets
400ml double cream
2 garlic cloves, peeled
75g butter
100g raclette cheese
1 tsp Marmite
15g Parmesan
1: Preheat the oven to 180°C/Fan 160°C.
2: Pick out about 200g of the small- and medium-sized cauliflower florets that have a good circular shape, and put to one side.
3: Make the cauliflower mash Place the remaining florets and the stalk, roughly chopped, in a pan. Pour in the cream, add the garlic and 50g of the butter. Simmer over a medium heat for 10 minutes, then add the raclette cheese and plenty of seasoning. Cook for a further 5 minutes, or until the cauliflower is soft.
4: Add the contents of the pan to a blender and whizz to a purée. Push through a sieve into a clean pan, ready to reheat to serve.
5: Make the roasted cauliflower Bring a large pan of water to the boil, add the reserved florets and cook for 2–3 minutes, or until tender, then drain. Return to the pan with the remaining butter and the Marmite, and melt. Tip into a small roasting tin and cook in the oven for 20 minutes. Grate the Parmesan all over before serving.
6: Make the roasted grapes While the florets are roasting, place the grapes in small bunches in another roasting tin and cook in the oven for 15 minutes, or until sticky and soft.
7: Cook the steaks Heat a griddle pan over a very high heat and season the steak with salt and pepper. Cook for 1–2 minutes each side – this type of steak is best served very rare or it will become tough. Rest for 10 minutes before slicing and serving with the cauliflower mash, florets and grapes.
SERVES 4
2 tbsp olive oil
1 large onion, peeled and finely chopped
1 small carrot, peeled and finely chopped
1 celery stick, finely chopped
2 garlic cloves, peeled and finely sliced
500g minced beef
50g chicken livers, finely chopped
3 fresh thyme sprigs, leaves picked
175ml red wine
1 x 400g tin chopped tomatoes
1 tbsp tomato purée
6–9 fresh lasagne sheets (depending on the size of the sheets)
salt and pepper
For the Béchamel sauce
50g unsalted butter
50g plain flour
600ml whole milk
good grating of fresh nutmeg
100g Parmesan, grated
1: Prepare the mince Heat the oil in a pan over a low heat and gently fry the onion, carrot and celery for 15 minutes, or until really soft.
2: Add the garlic and fry for 30 seconds then turn up the heat and add the beef mince and chicken livers and fry until browned all over.
3: Add the thyme and red wine and bubble until reduced by half. Stir in the tomatoes and the purée. Season, reduce the heat and simmer gently for 1 hour, or until thickened and really tender. Add a splash of water if it dries out too much.
4: Make the Béchamel Melt the butter in a pan over a medium heat and add the flour. Cook for 1 minute then gradually add the milk, stirring, until you have a thick white sauce.
5: Add the nutmeg and some seasoning and bubble for 1–2 minutes before adding all but a handful of the Parmesan; allow to melt.
6: Preheat the oven to 200°C/Fan 180°C.
7: Assemble the lasagne Spoon a third of the meat into the bottom of an ovenproof dish (about 1.2 litre) and then cover with 2 (or 3) of the lasagne sheets, before topping with a third of the white sauce. Repeat twice more, ending with a layer of white sauce. Scatter with the remaining Parmesan and bake for 35–40 minutes, or until golden and bubbling.
8: Rest for 10 minutes before serving.
SERVES 6
2.5kg well hung (28 days minimum) rib of beef on the bone (1 large rib or 2 smaller ones), spine off
rapeseed oil, to drizzle
1.5kg Maris Piper potatoes, peeled and halved
2 tbsp goose fat
3 garlic cloves, smashed
3 fresh thyme sprigs, leaves picked
salt and pepper
For the buttery carrots
60g salted butter
2 tsp soft light brown sugar
1 tsp salt
10 long skinny carrots, including green stems, peeled and trimmed
For the horseradish sauce
20g fresh horseradish, peeled and grated
1 tsp Dijon mustard
1 tsp white wine vinegar
squeeze of fresh lemon juice
½ tsp salt
150ml crème fraîche
1: Preheat the oven to 110°C/Fan 90°C.
2: Prepare the beef Rub the beef in rapeseed oil and season all over. Heat a large pan over a high heat and brown the meat on all sides. Don’t leave it for too long on one side or it will dry inside.
3: Insert an ovenproof meat probe and place the beef in a roasting tin. Roast in the oven for 4–5 hours. When the internal temperature reaches 55°C the beef is ready.
4: Make the roast potatoes Bring a pan of salted water to the boil and par-boil the potatoes for 5–6 minutes. Drain, bash them around in the pan and season with salt.
5: Take the beef out of the oven and turn the temperature up to 200°C/Fan 180°C. Cover the beef with foil and then a tea towel and leave to rest for 1 hour while the potatoes cook.
6: Place the goose fat in a roasting tray and put in the oven to heat. Add the potatoes and roast for 50 minutes. Add the garlic and thyme 20 minutes before the end.
7: Make the buttery carrots Melt the butter in a pan with 150ml water. Add the sugar, salt and the carrots and cook for 10–12 minutes, or until tender and the liquid has reduced and coats the carrots all over.
8: Make the horseradish sauce Combine all the ingredients except the crème fraîche and leave to rest for 15 minutes. Finally, stir in the crème fraîche.
9: Cut the beef off the bone, carve and serve with the roast potatoes, carrots and horseradish sauce.
TIP Serve with Oxtail and Bone Marrow Gravy (see here).
SERVES 4
800g braising steak, diced
200g ox kidney, cut into pieces
2 tsp plain flour
3 tbsp oil
1 onion, peeled and diced
200ml red wine
400ml fresh beef stock
200g tomatoes, chopped
2 tsp soft light brown sugar
a small handful of fresh herbs (rosemary, thyme, bay leaf)
2 tbsp unsalted butter
200g button mushrooms
2 tbsp freshly chopped flat-leaf parsley, to serve
salt and pepper
For the herby dumplings
150g self-raising flour
pinch of salt
75g vegetable suet
1 tsp dried mixed herbs
1 tsp freshly chopped flat-leaf parsley
1: Preheat the oven to 150°C/Fan 130°C.
2: Season the beef and kidney and dust in plain flour.
3: Make the pie Heat half the oil in a flameproof casserole over a medium heat and fry the meat in batches until browned all over. Set aside.
4: Add the remainder of the oil to the casserole and cook the onion over a medium heat for 10 minutes, or until soft and starting to caramelise.
5: Pour in the red wine and bubble until reduced by two thirds.
6: Add the stock, tomatoes, sugar and the handful of herbs and season well. Return the meat to the pan and bring to a simmer. Cover and cook in the oven for 2–2½ hours, or until the meat is very tender.
7: Make the herby dumplings Mix all the dry ingredients for the dumplings together and add about 60ml water, or enough to make a soft, not sticky dough. Shape into 8 balls.
8: Melt the butter in a pan over a medium heat and fry the button mushrooms until brown.
9: Remove the casserole from the oven, stir in the mushrooms and pop the dumplings on top. Cover the casserole with a lid and continue to cook for about 20 minutes, or until the dumplings are golden and puffed.
10: Serve sprinkled with parsley.
TIP Serve with mashed potato, horseradish sauce and Braised Red Cabbage in Cider (see here).
SERVES 4
4 x 200g venison steaks
½ shallot, peeled and finely chopped
25g unsalted butter
200g wild mushrooms, cleaned
a handful of fresh coriander, chopped to garnish
350g fresh spinach
a squeeze of lemon
For the dry rub
3 cardamom pods, bashed and seeds extracted
1 tsp cumin seeds
1 tsp coriander seeds
½ dried chilli
4 curry leaves
2.5cm cinnamon stick
1 clove
pinch of ground ginger
For the sauce
2 tbsp olive oil
1 white onion, peeled and chopped
1 carrot, peeled and diced
2.5cm fresh root ginger, finely chopped
2 garlic cloves, peeled and finely chopped
1 red chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tbsp tomato purée
500ml fresh beef stock
250ml fresh chicken stock
2 tsp grated chocolate (100 per cent cocoa solids,
if you can find it)
salt and pepper
1: Marinate the venison Grind all the ingredients for the dry rub in a pestle and mortar and then rub all over the venison fillet steaks.
2: Make the sauce Place the oil in a pan over a medium heat and gently fry the onion and carrot, before adding the ginger, garlic, chilli, dried spices and tomato purée.
3: Add the stocks and simmer until the liquid has reduced by about half and then strain with a fine sieve.
4: Return to the pan and place over a high heat and reduce down again to sauce consistency. Add the chocolate and season to taste, if necessary.
5: Cook the venison Place a large pan over a high heat and brown the venison on all sides for 1–2 minutes. Turn the heat down and cook for 1–2 minutes more, turning once. Leave to rest for 5–10 minutes.
6: Cook the wild mushrooms Fry the shallots in half the butter over a medium heat for 1 minute before adding the mushrooms and frying for a further 3 minutes. Tip into a serving dish and garnish with the fresh coriander.
7: Cook the spinach Using the same pan, melt the remaining butter and then fry the spinach until lightly wilted. Season to taste with salt pepper and lemon juice.
8: Slice the venison and serve with the wild mushrooms, spinach and sauce alongside.
SHORTCUT
Buy good-quality beef gravy and skip steps 2, 3 and 4
FAMILY TIP ‘Don’t move the venison around too much in the pan, you want to get some char; that’s where the flavour is.’
SERVES 6
3 large onions, peeled, 1 finely chopped, 2 finely sliced
5 garlic cloves, peeled and bashed
1 small bunch chives, snipped
60ml white wine vinegar
¼ tsp ground cloves
1kg goat thigh, cut into chunks
3 tbsp sunflower oil
3 tbsp mild curry powder
1 lamb stock cube
2 fresh rosemary sprigs
2 fresh oregano sprigs
a handful of fresh parsley
1 small bunch coriander, chopped
salt and pepper
For the rice
300g easy-cook long grain rice, rinsed
200ml coconut milk
40ml sunflower oil
2 chicken stock cubes
1 x 400g tin kidney beans, drained and rinsed
pinch of salt
1: Marinate the goat In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes.
2: Make the curry Heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for 1 minute.
3: Tip in the goat and crumble in the lamb stock cube. Stir in the rosemary, oregano and parsley, add 700ml water and season well. Mix everything together and bring to the boil. Reduce the heat, cover with a lid and leave to simmer for 1 hour.
4: Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced.
5: Make the rice Place all the ingredients in a pan with 450ml water. Stir well and bring to a boil. Reduce the heat, cover and gently simmer for 6 minutes.
6: Take off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed.
7: Fluff up the rice, stir coriander through the curry and serve alongside plantain chips and coleslaw.
FAMILY TIP ‘Music has always been central to our cooking – the music is always loud, our hands are always busy and so are our hips. Cooking is a celebration.’
At its most simple a frittata needs nothing more than a large handful of grated cheese, some freshly ground black pepper and eggs. Use 6 large eggs to make a frittata for 4 people: beat the eggs in a bowl until combined then season with salt, pepper and add cheese. Melt butter in a large frying pan over a low-medium heat and pour in the egg mixture. Cook for 10–15 minutes and then finish the top under a hot grill. You can add almost anything to this basic recipe: roasted red peppers and fried chorizo; leftover roasted vegetables and crumbled goats’ cheese; frozen peas and finely chopped herbs; caramelised onion and crispy lardons.
Store-bought puff pastry is a supper saviour, and it’s handy to have some stashed in the fridge or freezer. Savoury puff pastry tarts couldn’t be easier to put together and are perfect for a picnic, packed lunch, or easy dinner. Roll out ready-made puff pastry until around 0.75cm thin. Roll or slide onto a baking sheet then prick with a fork, leaving an unpricked border of around 1cm. Top with grated Gruyère, very thinly sliced potatoes and a sprinkling of chopped rosemary; or cover with slices of spicy sausage and then top with sliced baby plum or cherry tomatoes, mozzarella and a few blobs of pesto. Brush the pastry edges with a little beaten egg or milk, and cook until golden and crisp.
FAMILY TIP ‘Turmeric is always useful in the kitchen and to have to hand, especially if you cut yourself as it helps stop the bleeding and prevents infection; as well as having health benefits, it tastes pretty good too!’
Egg fried rice is typically made with leftovers but it is still very simple to assemble even if you don’t have rice at the ready. Cook rice according to packet instructions and leave to cool. Meanwhile, chop tenderstem, purple sprouting or regular broccoli into small chunks and fry in a little oil. When just cooked, add sliced spring onions and frozen peas. Cook for 2–3 minutes then add the cooked rice and mix together. When the rice is hot, make a well in the pan and crack in eggs. Leave for a second then stir the eggs with a wooden spoon to scramble and mix them into the rice and vegetables. Add a splash of soy sauce, sesame oil and a little chilli oil, if liked, mixing together and adjusting to taste. You could also add some strips of chicken breast or thigh for a non-vegetarian version: just fry the raw meat in the pan for a few minutes before adding the broccoli.
Home-made pizza is a firm favourite: using ready-made bases means more time to prepare the toppings, but if you want to make dough from scratch, use 320ml water, 500g strong bread flour and 1 x 7g sachet of instant yeast (to make two large or four small pizzas). Add the water to the yeast, mix together and leave to froth. Whisk the flour with a pinch of salt and sugar. Pour the frothy yeast mixture into the flour and mix together until a dough forms, then knead until smooth. Cover and leave in a greased bowl until it’s risen to double its size. Divide the dough into two or four then roll out until 0.5cm thick. Decorate with your choice of toppings and cook for around 10 minutes in a hot (240°C/Fan 220°C) oven until crisp and melted. A few topping ideas: potato, mozzarella and rosemary; broccoli, sausage and fennel seeds; fresh spinach, Parmesan and egg; roasted vegetables and pesto.
FAMILY TIP ‘Prepping is a very important part of home cooking. We marinate all of our meat, so that there is always lots of flavour.’