GRILLED SALMON WITH GARLIC MUSHROOM AND LENTIL SALAD

Ingredients

  • 200g Puy lentils
  • 1 bay leaf
  • 2 thyme sprigs
  • 800ml vegetable stock (or water)
  • 1 tbsp olive oil
  • 200g chestnut mushrooms, cut into eighths
  • 200g large flat or Portobello mushrooms, sliced
  • 2 garlic cloves, peeled and finely chopped
  • 4 x 100g wild salmon fillets
  • 100g rocket leaves
  • Sea salt and freshly ground black pepper
  • 1 garlic clove, peeled and crushed
  • 2 tbsp white wine vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp runny honey
  • 1 tbsp extra virgin olive oil
  • 1 tbsp water

How to ?

1. Put the lentils into a large saucepan along with the bay leaf, thyme and stock (or water). Bring to the boil over a medium-high heat, then reduce to a simmer. Simmer for 15–20 minutes until tender. 2. In the meantime, heat a large heavy-based frying pan over a medium-high heat and add the olive oil. Once hot, add the mushrooms with a pinch of salt and cook in the pan for 6–8 minutes, stirring now and again, until soft and lightly caramelized on the edges. 3. Add the chopped garlic and continue to cook for 2 minutes, then remove the pan from the heat. 4. Once the lentils are tender, drain well and discard the herbs. Put the lentils into a large mixing bowl and add the mushrooms. Mix together gently to avoid breaking up the lentils too much. 5. To make the dressing, put all the ingredients into a clean jam jar with a pinch of salt and pepper. Close the lid of the jar and shake until the dressing comes together and emulsifies. 6. Preheat the grill to high. Grill the salmon for 6–8 minutes to your liking. 7. Pour half the dressing over the warm lentils and toss gently to ensure everything is coated. Fold in the rocket, place the salmon on top and pour over the remaining dressing. Serve immediately

CORNISH SEASIDE SAUSAGE SPAGHETTI

Ingredients

  • 1 small onion
  • 2 garlic cloves
  • 6 pork sausages
  • 2 lemons
  • 2 tbsp flat-leaf parsley leaves
  • 400g dried spaghetti
  • Drizzle of vegetable or sunflower oil, for frying the pork
  • 1/4 tsp chilli flakes (optional)
  • 200ml chicken stock
  • 100ml crème fraîche
  • Salt and pepper (optional)

How to ?

1. Start by peeling and finely chopping the onion with a sharp knife then peel and crush the garlic cloves in a garlic crusher. 2. With clean hands, remove the meat from the sausages by splitting the skin and turning them inside out. Always wash your hands when you have been touching raw meat. Zest the two lemons with a fine grater – don’t go too deep though as the pith under the skin is a bit bitter. Then, chop one of the lemons in half and extract the juice with a lemon squeezer. (The other zested lemon can be used for adding extra juice on the plate or for something else another day. 1. Roughly chop the parsley with a large knife or in a mug with a pair of scissors. 2. Put a large saucepan of salted water on to a high heat and bring it up to the boil. Once it is boiling, add the spaghetti, then reduce the heat so it is simmering and follow the packet instructions for the cooking time – normally around 11 minutes. 3. Put a large heavy-bottomed frying pan over a medium heat and add the oil. When it is hot, add the chopped onion, crushed garlic and chilli flakes if you are using them, and cook until the onions have softened. 4. Add the sausage meat to the pan and fry until golden brown. Like when you are cooking mince, you will have to break down the sausage meat with a spatula as it cooks. 5. Pour in the stock and allow it to bubble away until the amount of liquid has reduced by half – this will take about 6 to 8 minutes. 6. When the stock has reduced, stir in the crème fraîche, lemon zest and juice and season with salt and pepper (see my tip). Cook for 2 minutes more. 7. Once cooked, drain the pasta and add it to the sausage sauce in the frying pan with a spoon of the pasta cooking water. Give it a good stir so the sauce covers the spaghetti then serve with the chopped parsley scattered on top.

GAZPACHO

Ingredients

    For the gazpacho
  • 1 cucumber, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 1kg ripe plum tomatoes, cored and chopped
  • 2 garlic cloves, peeled and crushed
  • 2 spring onions, trimmed and finely chopped
  • 75g stale crusty white bread, chopped
  • 2–2½ tbsp sherry vinegar, or to taste For the toasts (optional)
  • 8 thin slices of country-style white bread
  • Olive oil, for brushing

How to ?

1. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight. 2. Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve. 3. Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper. 4.To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.

HONEY GLAZED HAM

Ingredients

  • 3kg unsmoked boneless gammon joint
  • 4 medium carrots, peeled and roughly chopped 1 leek, cleaned and roughly chopped
  • 1 onion, peeled and roughly chopped

  • 1 tsp black peppercorns, lightly crushed
  • 1 tsp coriander seeds, lightly crushed

  • 1 cinnamon stick, broken in half

  • 3 bay leaves
handful of cloves For the honey glaze:
  • 100g demerara sugar
  • 50ml Madeira
  • 
25ml sherry vinegar
  • 125g honey

How to ?

1. Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.). 2. To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over. 3. Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.
 4. Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.
 5. Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.
 6. Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.

Roast Turkey with Lemon, Pasrsley & Garlic.

Ingredients

  • 1 free-range turkey(idealy Norfolk Black or Bronze) about 5-5.5kg
  • sea salt and freshly ground black pepper
  • 2 onions, peeled and halved
  • 1 lemon, halved
  • 1 head of garlic, halved horizontally
  • 6 bay leaves
  • olive oil, to drizzle
  • 8 rashers of smoked streaky bacon Lemon, parsley and garlic butter:
  • 375 g butter, at room temperature
  • 1tbs olive oil
  • finely grated zest and juice of 2 small lemons
  • 3 garlic cloves, peeled and crushed,
  • small bunch of flat leaf parsley , leaves only , chooped.

How to ?

1-Preheat the oven to 220 °C/GAS 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine. 2-Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. 3- With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to sttuf the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs- from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap. 4- Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts. 5- Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil.( If preparing a day ahead, cover the turkey with foil and refrigerate at this stage). 6- Roast the turkey in the hot oven for 10-15 minutes. Take the tray out of the oven , baste the bird with the pan juices and lay the bacon rashers oven the breast to keep it moist. Baste again.Lower the setting to 180°C/GAS 4 and cook for about 1/2 hours (calculating at 30 minutes per kg), basting occasionally. 7- To test whether your turkey is cooked , insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked. 8- Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes ; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.

CHICKEN & AUTUMN VEGETABLE PIES

Ingredients

  • 50g pancetta, chopped
  • 1 tbsp olive oil
  • 1 leek, trimmed and sliced
  • 200g celeriac, peeled and cut into small cubes
  • 200g butternut squash, peeled and cut into small cubes
  • Handful of thyme sprigs, leaves only
  • 50ml dry sherry
  • 200ml chicken stock
  • 100ml crème fraîche
  • 200g puff pastry
  • Plain flour, for rolling
  • 1 egg yolk, beaten with 1 tsp water
  • 250g cooked chicken, cut into chunks
  • Sea salt and freshly ground black pepper

How to ?

Fry the pancetta in a hot, dry pan for 3–4 minutes until lightly golden. Tip onto a plate lined with kitchen paper. Wipe out the pan. Heat the oil in the pan and sauté the vegetables with the thyme and some seasoning for about 7 minutes until softened. Pour in the sherry and bubble for 5 minutes until well reduced. Return the pancetta to the pan and pour in the stock Return the liquid to the boil and cook for 10–15 minutes until reduced by half. Stir in the crème fraîche and cook for about 5 minutes until the sauce has reduced by about a third. Check for seasoning, then remove from the heat and set aside Preheat the oven to 200°C/Gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut out 2 or 3 rounds, using a small saucer as a template. Carefully place the pastry rounds on a large, non-stick baking sheet and score the surface in a diamond pattern, using the tip of a small sharp knife. Brush the pastry with the egg yolk glaze and bake for about 10 minutes until risen and golden. Bake for a further 2 minutes with the oven door slightly ajar, to help crisp the pastry. Remove from the oven and slide onto a wire rack. Meanwhile, add the chicken to the sauce and reheat until the meat is warmed through. Check the seasoning and divide the chicken mixture between your warmed serving plates. Top each pile with a pastry round and serve.

COURGETTI SPAGHETTI AND TURKEY MEATBALLS

Ingredients

  • 4 large courgettes, trimmed
  • Olive oil, for frying
  • Grated parmesan cheese , to serve(optional) FOR THE MEATBALLS
  • 500g lean turkey mince
  • 1 small onion, peeled and very finely chopped
  • 2 garlic cloves, peeled and very finely chopped
  • 2 tsp Worcestershire sauce
  • 1 egg, beaten
  • Sea salt and freshly ground black pepper FOR THE TOMATO SAUCE
  • Olive oil, for frying
  • 1 onion , peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp tomato puree
  • 2x400 g tins chopped tomatoes
  • 1-2 tsp dried oregano
  • 1-2 tsp balsamic vinegar.

How to ?

1- Using a spiralizer, julienne peeler or mandolin, turn the 4 courgettes into spaghetti. Put to one side until ready to cook. 2-Put the turkey mince into a mixing bowl with the chopped onion, garlic. Worcestershire sauce, beaten egg and a good pinch of salt and pepper. Mix everything together until thoroughly combined. 3- With wet hands, roll the mixture into 20 meatballs and Put them on to a plate. Cover with cling film and chill in the fridge for 30 minutes 4- Meanwhihe, make the tomato sauce. Place a large frying pan over a medium heat and add a dash of olive oil. Once hot, add the onion and saute for 5-6 minutes until soft, then add the garlic and cook for a further minute. 5- Stir in the tomato puree and continue to cook for 2 minutes, then add the chopped tomatoes, oregano, balsamic vinegar and a good pinch of salt and pepper. Stir everything together and leave to simmer for 10 minutes, until slightly thickened. 6- To cook the meatballs, place a frying pan over a medium heat and add a dash of oil. Once hot, brown the meatballs in batches, turning frequently so they colour on all sides. Transfer to the pan with the tomato sauce to cook for a further 10 minutes until cooked throught, turning from time to time.( If the sauce becomes too thick, add 50 -100ml of water). 7- Add an extra teaspoon of oil to the frying pan the meatballs were browned in and gently saute the courgette spaghetti over a medium heat, tossing occasionally, for 3-5 minutes, until soft but with a slight bite. 8-Divide the courgette spaghetti between serving bowls and top with the meatballs. Sprinkle with parmesan, if using.

BOMBE CAKE

Ingredients

  • 400g good-quality chocolate Swiss roll(jumbo size).
  • 390g jar cherries in kirsch-flavoured syrup.
  • 180g caster sugar.
  • 75ml water
  • 2large egg whites
  • 300ml double cream
  • 50g preserved stem ginger in syrup, chopped, plus 1tbsp syrup from the jar
  • 1tbsp Grand Marnier or Cointreau
  • 50g chopped mixed glace fruit
  • 30g marron glace, (optional), chopped
  • few redcurrant sprigs, to finish(optional)
  • icing sugar to dust(optional)

How to ?

1-Line a 2-litre bowl with a double layer of cling film, leaving some exess overhanging the rim. Cut the Swiss roll into 1cm slices and use to line the base and sides of the bowl, cutting a few of the slices into pieces to fill the gaps as necessary. Drain the cherries, reserving the syrup. Drizzle the Swiss roll slices with the kirsch syrup, saving a few tablespoonfuls for the top. Set aside. 2- Put the sugar and water into a small heavy-based saucepan and stir over a low heat to dissolve. Increase the heat to high and boil until the syrup registers 120°C on a sugar thermometer. Meanwhile, in a clean large bowl, whisk the egg whites to stiff peaks. 3-When the sugar syrup is ready, gradually pour onto the egg whites in a steady stream, whisking as you do so. Continue to whisk until the meringue has doubled in volume and the sides of the bowl no longer feels hot. 4-In another bowl, whisk the cream to soft peaks. Fold in the ginger syrup and orange liquer, followed by the meringue. Taste and sweeten with a little more ginger syrup if required. Stir throught the cherries, chopped ginger, glace fruit, marron glace, if using, and chopped pistachios. Spoon into the Swiss roll-lined bowl and level to the top. 5-Cover with the remaining Swiss roll slices, cutting them to fit as necessary. Drizzle with the rest of the kirsch syrup, then fold the excess cling film over the top to seal. 6-Place a flat plate on top(one that just fits inside the rim) and weigh it down with a heavy tin. Chill for an hour, than remove the weight, wrap and freeze the bombe. 7- To serve, unwrap the bombe and place on a flat plate or cake stand. Decorate with sprigs of redcurrants dusted with icing sugar if you like, or serve it just as it is. Let stand at room temperature for about 15min before slicing.

Chocolate and avocado mousse

Ingredients

  • 2 large ripe avocados, peeled and stoned
  • 3-4 tbsp runny honey, to taste
  • 1 tsp vanilla extract
  • 50g raw cacao powder.

How to ?

1-Put the avocados into a food processor and blend until smoth. 2-Add 3 tablespoons of the honey with the vanilla and cacao powder and bland again until completely combined. Taste and add more honey if necessary. 3- Spoon the mouse into 8 shot or sweet wine glasses and Put them into the fridge for an hour before serving. How to measure honey. Because honey is so sticky, it can be difficult to measure it accurately- so much can be left behind on the spoon!. If, however, you coat the measuring spoon with a thin layer of flavourlees oil like groundnut, it will slip right off, ensuring that the right amount of honey makes it into your cooking.

CRANBERRY MINCE PIES

Ingredients

    For the pastry:
  • 250g plain flour, plus extra to dust
  • 25g icing sugar

  • 125g chilled unsalted butter, diced finely
  • grated zest of 1 orange
  • 1 medium egg, lightly beaten
 1–3 tsp ice-cold water (if needed) Filling:
  • 400g jar good-quality mincemeat (or use home-made, see below) 150g dried cranberries To finish:
  • 1 egg yolk, beaten with 1 tsp water (eggwash), to glaze
  • icing sugar or caster sugar, to dust

How to ?

1. For the pastry, put the flour, icing sugar, butter and orange zest into a food processor and whiz to fine crumbs. With the motor running, add the egg and whiz for a few seconds until the mixture forms clumps and you can press it together into a ball.
(If necessary, add 1–3 tsp ice-cold water to bring the dough together.) 2. Turn onto a very lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for at least 30 minutes, or until firm. (The pastry can be made up
to 3 days ahead or frozen for up to a month.) 3. For the filling, turn the mincemeat into a bowl and stir in the dried cranberries. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Using an 8cm fluted cutter, cut out 24 rounds and use to line two 12-hole non-stick mince pie tins. 4. Re-roll the trimmings to the same thickness and stamp out 24 stars or Christmas trees, with an appropriate cutter, for the tops. Put a dessertspoonful (2 tsp) filling into each pastry case, then press the tops in position. Chill for at least 20 minutes. Meanwhile, preheat the oven to 180°C/Gas 4.
 5. Brush the tops with the eggwash, then bake the mince pies for 15–20 minutes until the pastry is golden and crisp. Let cool for a few minutes before removing from the tins and transferring to a wire rack to cool. Store an airtight container for up to 1 week. Warm slightly before serving, with a dusting of sugar. For the mincemeat: 1. Peel and grate a large dessert apple into a big bowl. 2. Add the grated zest and juice of 1 lemon and 1 orange, then 110g suet, 240g raisins, 110g diced dried apricots, 175g soft dark brown sugar, 50g flaked almonds, 11⁄2 tsp ground allspice, 1 tsp ground cinnamon, 3⁄4 tsp ground nutmeg, 50ml brandy and 50ml dark rum. 3. Stir well, then cover and chill for 30 minutes. 4. If not using immediately, transfer to clean sterilised jars and store in the fridge. The mincemeat improves the longer you let it mature, but should be used within 6 months. makes about 1.25kg (enough for 3 batches of mince pies)

EASY ARANCINI RECIPE

Ingredients

  • 25g mixed dried wild mushrooms
  • Butter
  • Flavourless oil, e.g. groundnut, for frying
  • 1 small onion or banana shallot, peeled and finely diced
  • 1 garlic clove, peeled and crushed
  • 250g risotto rice
  • 125ml dry white wine
  • 500ml vegetable or chicken stock
  • 25g Parmesan cheese, grated
  • 9 mini mozzarella cheese balls or ½ a large ball
  • 1–2 eggs, beaten
  • About 100g plain flour
  • 125g panko breadcrumbs or ordinary breadcrumbs
  • Sea salt and freshly ground black pepper
  • Lemon wedges, to serve (optional)

How to ?

1. Soak the mushrooms in 250ml hot water for 20 minutes. 2. Heat a heavy-based, high-sided frying pan or saucepan over a medium heat. Add a generous knob of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not coloured. 3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to the boil, then lower the heat and simmer for a minute or two to burn off the alcohol. 4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over a medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.) 5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a knob of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it on to a baking tray). 6. If using mini mozzarella balls, halve them; if using part of a large ball, cut it into 1.5–2cm cubes. 7. Lay out 3 plates or shallow bowls. Put the beaten egg in one, the flour (seasoned with a pinch of salt and pepper) in another and the breadcrumbs in the final one. 8. Once the risotto is cooled (it doesn’t matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll it into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, ensuring that the cheese is completely enclosed. Leave to set in the fridge for at least 30 minutes or overnight. 9. Heat a deep-fat fryer to 170°C or fill a large saucepan one-third full of flavourless oil and heat until a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds. 10. Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls. 11. Deep-fry the balls in batches for 2–3 minutes until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. Serve immediately while the middles are still melting. Drizzle with lemon juice if desired. 12. HOW TO SHALLOW-FRY ARANCINI 13. You can make arancini with leftover risotto, if you happen to have some to hand. They can also be shallow-fried rather than deep-fried. Cook them over a medium heat and make sure you turn them frequently, basting with the oil.

FROZEN BERRY BREAKFAST BOWL

Ingredients

  • 6 tbsp acai juice or 4 tbsp acai powder
  • 300g frozen berries, such as blueberries, raspberries, strawberries or mixed berries
  • 4 bananas, peeled, broken into pieces and frozen for at least 2 hours
  • Water, coconut water or apple juice, if needed
  • 1 fresh banana
  • 4 small handfuls of granola
  • 2 handfuls of fresh blueberries

How to ?

1. Put the acai juice or powder, frozen berries and frozen bananas into a food processor or blender and blend until smooth. If the mixture looks like it needs some help blending, add a small amount of liquid, a little at a time, to get it going. The mixture should blend to a soft-serve ice cream consistency rather than a smoothie consistency. 2. Transfer to serving bowls and top with sliced fresh banana, granola and fresh blueberries. Serve immediately, before it starts to melt! TO MAKE IT LEAN 1. Leave out the acai juice or powder and replace it with an extra 100g of frozen berries if you’re watching your weight.

HOME-MADE GNOCCHI RECIPE

Ingredients

  • 2 large floury potatoes
  • 50g ricotta cheese
  • 90g plain flour
  • 1 free-range egg, beaten
  • 1 thyme sprig, leaves only
  • Sea salt and freshly ground white pepper
  • Grated Parmesan cheese, to serve FOR THE SAUCE
  • Olive oil, for frying
  • Freshly ground black pepper
  • 150g peas, podded if fresh, defrosted if frozen
  • Butter 1 thyme sprig, leaves only
  • Zest of 1 lemon

How to ?

1. Preheat the oven to 200°C/Gas 6. 2. Bake the potatoes in their skins for 1–1¼ hours until tender the whole way through. Remove the flesh from the skins (ideally while still warm) and mash until smooth – a potato ricer works best here. Mix in the ricotta, a pinch of salt and white pepper and the flour. Make a well in the middle, add the beaten egg and begin to combine the mixture with floured hands. Work in the thyme leaves and continue until a smooth dough has formed. (Be careful not to overwork it or the dough will end up too dense and won’t expand when it goes into the water.) 3. Cut the dough in half and shape each piece into a long cigar shape about 1.5cm thick. Using the back of a floured table knife, cut each length of dough into 2cm pieces to make ‘pillows’ or individual gnocchi. Gently press each one in the centre using your floured finger. The dent will hold more sauce and allow the gnocchi to take on more flavour. 4. Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. 5. Meanwhile, start to make the sauce. Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1–2 minutes on each side until nicely coloured. 6. Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest. Serve with grated Parmesan cheese.

RASPBERRY MILLEFEUILLE

Ingredients

  • 320–375g ready-rolled all-butter puff pastry
  • 3 tbsp icing sugar, plus extra to dust
  • Seeds from 2 vanilla pods
  • 600ml double cream
  • Zest of 1 orange
  • ½ tbsp orange-flavoured liqueur, e.g. Grand Marnier
  • 200g fresh raspberries

How to ?

1. Preheat the oven to 220°C/Gas 7. 2. Unroll the pastry and place on a non-stick baking tray. Dust generously with icing sugar and bake in the preheated oven for 8 minutes, then reduce the temperature to 200°C/Gas 6 and cook for a further 7–12 minutes until the pastry is golden and glazed. Remove and leave to cool slightly on a wire rack. 3.Meanwhile, mix the vanilla seeds into the cream. Add the 3 tablespoons of sugar and whip the mixture until it forms soft peaks. (Don’t overbeat or it will separate.) Add the orange zest and liqueur and fold in using a spatula 4.Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream to the pointed end. Chill until ready to use. 5.When the pastry has cooled, slice it very gently into 3 equal-sized lengths with a bread knife. 6.Assemble the millefeuille just before serving. Take the piping bag from the fridge, add a dot of cream to the serving plate to act as ‘glue’ and put a piece of pastry on top. Pipe a layer of cream over the pastry and add a border of raspberries around the outer edges. Pipe another layer of cream inside the raspberry border, then top with another layer of pastry and repeat the cream and raspberry stages. Finish with a top layer of pastry. Serve immediately, dusted with more icing sugar.

SOUTHERN INDIAN FISH CURRY

Ingredients

  • ½ tbsp flavourless oil, e.g. groundnut, for frying
  • 2 onions, peeled and finely sliced
  • 2 tsp mustard seeds
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 3cm piece of fresh root ginger, peeled and grated
  • 1–2 long red chillies, deseeded and finely chopped, to taste
  • 1 x 400ml tin reduced fat coconut milk
  • 1–2 tbsp tamarind paste or watered-down tamarind block
  • 1 small aubergine, cut into bite-sized pieces
  • 2 carrots, chopped into bite-sized rounds
  • 200g green beans, topped and tailed and cut in half
  • 600g meaty white fish (e.g. cod, pollock, haddock or coley), cut into bite-sized pieces
  • Sea salt and freshly ground black pepper TO SERVE
  • coconut and ginger Brown Rice
  • 2 tbsp desiccated coconut, toasted (optional)

How to ?

1. Place a large, shallow saucepan or a high-sided frying pan over a medium heat and add the oil. Once hot, add the sliced onions with a pinch of salt and sauté for 8–10 minutes, until completely soft. 2. Add the spices and continue to cook for a further minute or until you can really smell them, then add the ginger and chillies and stir over the heat for a further minute. 3. Pour in the coconut milk, tamarind paste and 400ml of water (use the empty coconut milk tin to measure the 400ml). Season with salt and pepper, stir well and bring to a simmer. 4. Once the sauce is simmering, add the aubergine and continue to cook for 5 minutes, then add the carrots and simmer for 10–15 minutes, until the carrots and aubergine are tender and the sauce has thickened a little. 5. Add the green beans and cook for a further 3 minutes, then add the fish. Stir well to coat, then cook for 3–4 minutes, until the fish is just cooked through. Taste and adjust the seasoning as necessary. 6. Serve the curry with rice in warmed serving bowls, sprinkled with toasted desiccated coconut, if using.

Ingredients

  • 200g Puy lentils
  • 1 bay leaf
  • 2 thyme sprigs
  • 800ml vegetable stock (or water)
  • 1 tbsp olive oil
  • 200g chestnut mushrooms, cut into eighths
  • 200g large flat or Portobello mushrooms, sliced
  • 2 garlic cloves, peeled and finely chopped
  • 4 x 100g wild salmon fillets
  • 100g rocket leaves
  • Sea salt and freshly ground black pepper
  • 1 garlic clove, peeled and crushed
  • 2 tbsp white wine vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp runny honey
  • 1 tbsp extra virgin olive oil
  • 1 tbsp water

How to ?

1. Put the lentils into a large saucepan along with the bay leaf, thyme and stock (or water). Bring to the boil over a medium-high heat, then reduce to a simmer. Simmer for 15–20 minutes until tender. 2. In the meantime, heat a large heavy-based frying pan over a medium-high heat and add the olive oil. Once hot, add the mushrooms with a pinch of salt and cook in the pan for 6–8 minutes, stirring now and again, until soft and lightly caramelized on the edges. 3. Add the chopped garlic and continue to cook for 2 minutes, then remove the pan from the heat. 4. Once the lentils are tender, drain well and discard the herbs. Put the lentils into a large mixing bowl and add the mushrooms. Mix together gently to avoid breaking up the lentils too much. 5. To make the dressing, put all the ingredients into a clean jam jar with a pinch of salt and pepper. Close the lid of the jar and shake until the dressing comes together and emulsifies. 6. Preheat the grill to high. Grill the salmon for 6–8 minutes to your liking. 7. Pour half the dressing over the warm lentils and toss gently to ensure everything is coated. Fold in the rocket, place the salmon on top and pour over the remaining dressing. Serve immediately

Ingredients

  • 1 small onion
  • 2 garlic cloves
  • 6 pork sausages
  • 2 lemons
  • 2 tbsp flat-leaf parsley leaves
  • 400g dried spaghetti
  • Drizzle of vegetable or sunflower oil, for frying the pork
  • 1/4 tsp chilli flakes (optional)
  • 200ml chicken stock
  • 100ml crème fraîche
  • Salt and pepper (optional)

How to ?

1. Start by peeling and finely chopping the onion with a sharp knife then peel and crush the garlic cloves in a garlic crusher. 2. With clean hands, remove the meat from the sausages by splitting the skin and turning them inside out. Always wash your hands when you have been touching raw meat. Zest the two lemons with a fine grater – don’t go too deep though as the pith under the skin is a bit bitter. Then, chop one of the lemons in half and extract the juice with a lemon squeezer. (The other zested lemon can be used for adding extra juice on the plate or for something else another day. 1. Roughly chop the parsley with a large knife or in a mug with a pair of scissors. 2. Put a large saucepan of salted water on to a high heat and bring it up to the boil. Once it is boiling, add the spaghetti, then reduce the heat so it is simmering and follow the packet instructions for the cooking time – normally around 11 minutes. 3. Put a large heavy-bottomed frying pan over a medium heat and add the oil. When it is hot, add the chopped onion, crushed garlic and chilli flakes if you are using them, and cook until the onions have softened. 4. Add the sausage meat to the pan and fry until golden brown. Like when you are cooking mince, you will have to break down the sausage meat with a spatula as it cooks. 5. Pour in the stock and allow it to bubble away until the amount of liquid has reduced by half – this will take about 6 to 8 minutes. 6. When the stock has reduced, stir in the crème fraîche, lemon zest and juice and season with salt and pepper (see my tip). Cook for 2 minutes more. 7. Once cooked, drain the pasta and add it to the sausage sauce in the frying pan with a spoon of the pasta cooking water. Give it a good stir so the sauce covers the spaghetti then serve with the chopped parsley scattered on top.

Ingredients

    For the gazpacho
  • 1 cucumber, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 1kg ripe plum tomatoes, cored and chopped
  • 2 garlic cloves, peeled and crushed
  • 2 spring onions, trimmed and finely chopped
  • 75g stale crusty white bread, chopped
  • 2–2½ tbsp sherry vinegar, or to taste For the toasts (optional)
  • 8 thin slices of country-style white bread
  • Olive oil, for brushing

How to ?

1. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight. 2. Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve. 3. Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper. 4.To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.

Ingredients

  • 3kg unsmoked boneless gammon joint
  • 4 medium carrots, peeled and roughly chopped 1 leek, cleaned and roughly chopped
  • 1 onion, peeled and roughly chopped

  • 1 tsp black peppercorns, lightly crushed
  • 1 tsp coriander seeds, lightly crushed

  • 1 cinnamon stick, broken in half

  • 3 bay leaves
handful of cloves For the honey glaze:
  • 100g demerara sugar
  • 50ml Madeira
  • 
25ml sherry vinegar
  • 125g honey

How to ?

1. Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.). 2. To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over. 3. Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.
 4. Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.
 5. Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.
 6. Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.

Ingredients

  • 1 free-range turkey(idealy Norfolk Black or Bronze) about 5-5.5kg
  • sea salt and freshly ground black pepper
  • 2 onions, peeled and halved
  • 1 lemon, halved
  • 1 head of garlic, halved horizontally
  • 6 bay leaves
  • olive oil, to drizzle
  • 8 rashers of smoked streaky bacon Lemon, parsley and garlic butter:
  • 375 g butter, at room temperature
  • 1tbs olive oil
  • finely grated zest and juice of 2 small lemons
  • 3 garlic cloves, peeled and crushed,
  • small bunch of flat leaf parsley , leaves only , chooped.

How to ?

1-Preheat the oven to 220 °C/GAS 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine. 2-Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. 3- With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to sttuf the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs- from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap. 4- Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts. 5- Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil.( If preparing a day ahead, cover the turkey with foil and refrigerate at this stage). 6- Roast the turkey in the hot oven for 10-15 minutes. Take the tray out of the oven , baste the bird with the pan juices and lay the bacon rashers oven the breast to keep it moist. Baste again.Lower the setting to 180°C/GAS 4 and cook for about 1/2 hours (calculating at 30 minutes per kg), basting occasionally. 7- To test whether your turkey is cooked , insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked. 8- Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes ; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.

Ingredients

  • 50g pancetta, chopped
  • 1 tbsp olive oil
  • 1 leek, trimmed and sliced
  • 200g celeriac, peeled and cut into small cubes
  • 200g butternut squash, peeled and cut into small cubes
  • Handful of thyme sprigs, leaves only
  • 50ml dry sherry
  • 200ml chicken stock
  • 100ml crème fraîche
  • 200g puff pastry
  • Plain flour, for rolling
  • 1 egg yolk, beaten with 1 tsp water
  • 250g cooked chicken, cut into chunks
  • Sea salt and freshly ground black pepper

How to ?

Fry the pancetta in a hot, dry pan for 3–4 minutes until lightly golden. Tip onto a plate lined with kitchen paper. Wipe out the pan. Heat the oil in the pan and sauté the vegetables with the thyme and some seasoning for about 7 minutes until softened. Pour in the sherry and bubble for 5 minutes until well reduced. Return the pancetta to the pan and pour in the stock Return the liquid to the boil and cook for 10–15 minutes until reduced by half. Stir in the crème fraîche and cook for about 5 minutes until the sauce has reduced by about a third. Check for seasoning, then remove from the heat and set aside Preheat the oven to 200°C/Gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut out 2 or 3 rounds, using a small saucer as a template. Carefully place the pastry rounds on a large, non-stick baking sheet and score the surface in a diamond pattern, using the tip of a small sharp knife. Brush the pastry with the egg yolk glaze and bake for about 10 minutes until risen and golden. Bake for a further 2 minutes with the oven door slightly ajar, to help crisp the pastry. Remove from the oven and slide onto a wire rack. Meanwhile, add the chicken to the sauce and reheat until the meat is warmed through. Check the seasoning and divide the chicken mixture between your warmed serving plates. Top each pile with a pastry round and serve.

Ingredients

  • 4 large courgettes, trimmed
  • Olive oil, for frying
  • Grated parmesan cheese , to serve(optional) FOR THE MEATBALLS
  • 500g lean turkey mince
  • 1 small onion, peeled and very finely chopped
  • 2 garlic cloves, peeled and very finely chopped
  • 2 tsp Worcestershire sauce
  • 1 egg, beaten
  • Sea salt and freshly ground black pepper FOR THE TOMATO SAUCE
  • Olive oil, for frying
  • 1 onion , peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp tomato puree
  • 2x400 g tins chopped tomatoes
  • 1-2 tsp dried oregano
  • 1-2 tsp balsamic vinegar.

How to ?

1- Using a spiralizer, julienne peeler or mandolin, turn the 4 courgettes into spaghetti. Put to one side until ready to cook. 2-Put the turkey mince into a mixing bowl with the chopped onion, garlic. Worcestershire sauce, beaten egg and a good pinch of salt and pepper. Mix everything together until thoroughly combined. 3- With wet hands, roll the mixture into 20 meatballs and Put them on to a plate. Cover with cling film and chill in the fridge for 30 minutes 4- Meanwhihe, make the tomato sauce. Place a large frying pan over a medium heat and add a dash of olive oil. Once hot, add the onion and saute for 5-6 minutes until soft, then add the garlic and cook for a further minute. 5- Stir in the tomato puree and continue to cook for 2 minutes, then add the chopped tomatoes, oregano, balsamic vinegar and a good pinch of salt and pepper. Stir everything together and leave to simmer for 10 minutes, until slightly thickened. 6- To cook the meatballs, place a frying pan over a medium heat and add a dash of oil. Once hot, brown the meatballs in batches, turning frequently so they colour on all sides. Transfer to the pan with the tomato sauce to cook for a further 10 minutes until cooked throught, turning from time to time.( If the sauce becomes too thick, add 50 -100ml of water). 7- Add an extra teaspoon of oil to the frying pan the meatballs were browned in and gently saute the courgette spaghetti over a medium heat, tossing occasionally, for 3-5 minutes, until soft but with a slight bite. 8-Divide the courgette spaghetti between serving bowls and top with the meatballs. Sprinkle with parmesan, if using.

Ingredients

  • 400g good-quality chocolate Swiss roll(jumbo size).
  • 390g jar cherries in kirsch-flavoured syrup.
  • 180g caster sugar.
  • 75ml water
  • 2large egg whites
  • 300ml double cream
  • 50g preserved stem ginger in syrup, chopped, plus 1tbsp syrup from the jar
  • 1tbsp Grand Marnier or Cointreau
  • 50g chopped mixed glace fruit
  • 30g marron glace, (optional), chopped
  • few redcurrant sprigs, to finish(optional)
  • icing sugar to dust(optional)

How to ?

1-Line a 2-litre bowl with a double layer of cling film, leaving some exess overhanging the rim. Cut the Swiss roll into 1cm slices and use to line the base and sides of the bowl, cutting a few of the slices into pieces to fill the gaps as necessary. Drain the cherries, reserving the syrup. Drizzle the Swiss roll slices with the kirsch syrup, saving a few tablespoonfuls for the top. Set aside. 2- Put the sugar and water into a small heavy-based saucepan and stir over a low heat to dissolve. Increase the heat to high and boil until the syrup registers 120°C on a sugar thermometer. Meanwhile, in a clean large bowl, whisk the egg whites to stiff peaks. 3-When the sugar syrup is ready, gradually pour onto the egg whites in a steady stream, whisking as you do so. Continue to whisk until the meringue has doubled in volume and the sides of the bowl no longer feels hot. 4-In another bowl, whisk the cream to soft peaks. Fold in the ginger syrup and orange liquer, followed by the meringue. Taste and sweeten with a little more ginger syrup if required. Stir throught the cherries, chopped ginger, glace fruit, marron glace, if using, and chopped pistachios. Spoon into the Swiss roll-lined bowl and level to the top. 5-Cover with the remaining Swiss roll slices, cutting them to fit as necessary. Drizzle with the rest of the kirsch syrup, then fold the excess cling film over the top to seal. 6-Place a flat plate on top(one that just fits inside the rim) and weigh it down with a heavy tin. Chill for an hour, than remove the weight, wrap and freeze the bombe. 7- To serve, unwrap the bombe and place on a flat plate or cake stand. Decorate with sprigs of redcurrants dusted with icing sugar if you like, or serve it just as it is. Let stand at room temperature for about 15min before slicing.

Ingredients

  • 2 large ripe avocados, peeled and stoned
  • 3-4 tbsp runny honey, to taste
  • 1 tsp vanilla extract
  • 50g raw cacao powder.

How to ?

1-Put the avocados into a food processor and blend until smoth. 2-Add 3 tablespoons of the honey with the vanilla and cacao powder and bland again until completely combined. Taste and add more honey if necessary. 3- Spoon the mouse into 8 shot or sweet wine glasses and Put them into the fridge for an hour before serving. How to measure honey. Because honey is so sticky, it can be difficult to measure it accurately- so much can be left behind on the spoon!. If, however, you coat the measuring spoon with a thin layer of flavourlees oil like groundnut, it will slip right off, ensuring that the right amount of honey makes it into your cooking.

Ingredients

    For the pastry:
  • 250g plain flour, plus extra to dust
  • 25g icing sugar

  • 125g chilled unsalted butter, diced finely
  • grated zest of 1 orange
  • 1 medium egg, lightly beaten
 1–3 tsp ice-cold water (if needed) Filling:
  • 400g jar good-quality mincemeat (or use home-made, see below) 150g dried cranberries To finish:
  • 1 egg yolk, beaten with 1 tsp water (eggwash), to glaze
  • icing sugar or caster sugar, to dust

How to ?

1. For the pastry, put the flour, icing sugar, butter and orange zest into a food processor and whiz to fine crumbs. With the motor running, add the egg and whiz for a few seconds until the mixture forms clumps and you can press it together into a ball.
(If necessary, add 1–3 tsp ice-cold water to bring the dough together.) 2. Turn onto a very lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for at least 30 minutes, or until firm. (The pastry can be made up
to 3 days ahead or frozen for up to a month.) 3. For the filling, turn the mincemeat into a bowl and stir in the dried cranberries. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Using an 8cm fluted cutter, cut out 24 rounds and use to line two 12-hole non-stick mince pie tins. 4. Re-roll the trimmings to the same thickness and stamp out 24 stars or Christmas trees, with an appropriate cutter, for the tops. Put a dessertspoonful (2 tsp) filling into each pastry case, then press the tops in position. Chill for at least 20 minutes. Meanwhile, preheat the oven to 180°C/Gas 4.
 5. Brush the tops with the eggwash, then bake the mince pies for 15–20 minutes until the pastry is golden and crisp. Let cool for a few minutes before removing from the tins and transferring to a wire rack to cool. Store an airtight container for up to 1 week. Warm slightly before serving, with a dusting of sugar. For the mincemeat: 1. Peel and grate a large dessert apple into a big bowl. 2. Add the grated zest and juice of 1 lemon and 1 orange, then 110g suet, 240g raisins, 110g diced dried apricots, 175g soft dark brown sugar, 50g flaked almonds, 11⁄2 tsp ground allspice, 1 tsp ground cinnamon, 3⁄4 tsp ground nutmeg, 50ml brandy and 50ml dark rum. 3. Stir well, then cover and chill for 30 minutes. 4. If not using immediately, transfer to clean sterilised jars and store in the fridge. The mincemeat improves the longer you let it mature, but should be used within 6 months. makes about 1.25kg (enough for 3 batches of mince pies)

Ingredients

  • 25g mixed dried wild mushrooms
  • Butter
  • Flavourless oil, e.g. groundnut, for frying
  • 1 small onion or banana shallot, peeled and finely diced
  • 1 garlic clove, peeled and crushed
  • 250g risotto rice
  • 125ml dry white wine
  • 500ml vegetable or chicken stock
  • 25g Parmesan cheese, grated
  • 9 mini mozzarella cheese balls or ½ a large ball
  • 1–2 eggs, beaten
  • About 100g plain flour
  • 125g panko breadcrumbs or ordinary breadcrumbs
  • Sea salt and freshly ground black pepper
  • Lemon wedges, to serve (optional)

How to ?

1. Soak the mushrooms in 250ml hot water for 20 minutes. 2. Heat a heavy-based, high-sided frying pan or saucepan over a medium heat. Add a generous knob of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not coloured. 3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to the boil, then lower the heat and simmer for a minute or two to burn off the alcohol. 4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over a medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.) 5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a knob of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it on to a baking tray). 6. If using mini mozzarella balls, halve them; if using part of a large ball, cut it into 1.5–2cm cubes. 7. Lay out 3 plates or shallow bowls. Put the beaten egg in one, the flour (seasoned with a pinch of salt and pepper) in another and the breadcrumbs in the final one. 8. Once the risotto is cooled (it doesn’t matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll it into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, ensuring that the cheese is completely enclosed. Leave to set in the fridge for at least 30 minutes or overnight. 9. Heat a deep-fat fryer to 170°C or fill a large saucepan one-third full of flavourless oil and heat until a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds. 10. Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls. 11. Deep-fry the balls in batches for 2–3 minutes until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. Serve immediately while the middles are still melting. Drizzle with lemon juice if desired. 12. HOW TO SHALLOW-FRY ARANCINI 13. You can make arancini with leftover risotto, if you happen to have some to hand. They can also be shallow-fried rather than deep-fried. Cook them over a medium heat and make sure you turn them frequently, basting with the oil.

Ingredients

  • 6 tbsp acai juice or 4 tbsp acai powder
  • 300g frozen berries, such as blueberries, raspberries, strawberries or mixed berries
  • 4 bananas, peeled, broken into pieces and frozen for at least 2 hours
  • Water, coconut water or apple juice, if needed
  • 1 fresh banana
  • 4 small handfuls of granola
  • 2 handfuls of fresh blueberries

How to ?

1. Put the acai juice or powder, frozen berries and frozen bananas into a food processor or blender and blend until smooth. If the mixture looks like it needs some help blending, add a small amount of liquid, a little at a time, to get it going. The mixture should blend to a soft-serve ice cream consistency rather than a smoothie consistency. 2. Transfer to serving bowls and top with sliced fresh banana, granola and fresh blueberries. Serve immediately, before it starts to melt! TO MAKE IT LEAN 1. Leave out the acai juice or powder and replace it with an extra 100g of frozen berries if you’re watching your weight.

Ingredients

  • 2 large floury potatoes
  • 50g ricotta cheese
  • 90g plain flour
  • 1 free-range egg, beaten
  • 1 thyme sprig, leaves only
  • Sea salt and freshly ground white pepper
  • Grated Parmesan cheese, to serve FOR THE SAUCE
  • Olive oil, for frying
  • Freshly ground black pepper
  • 150g peas, podded if fresh, defrosted if frozen
  • Butter 1 thyme sprig, leaves only
  • Zest of 1 lemon

How to ?

1. Preheat the oven to 200°C/Gas 6. 2. Bake the potatoes in their skins for 1–1¼ hours until tender the whole way through. Remove the flesh from the skins (ideally while still warm) and mash until smooth – a potato ricer works best here. Mix in the ricotta, a pinch of salt and white pepper and the flour. Make a well in the middle, add the beaten egg and begin to combine the mixture with floured hands. Work in the thyme leaves and continue until a smooth dough has formed. (Be careful not to overwork it or the dough will end up too dense and won’t expand when it goes into the water.) 3. Cut the dough in half and shape each piece into a long cigar shape about 1.5cm thick. Using the back of a floured table knife, cut each length of dough into 2cm pieces to make ‘pillows’ or individual gnocchi. Gently press each one in the centre using your floured finger. The dent will hold more sauce and allow the gnocchi to take on more flavour. 4. Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. 5. Meanwhile, start to make the sauce. Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1–2 minutes on each side until nicely coloured. 6. Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest. Serve with grated Parmesan cheese.

Ingredients

  • 320–375g ready-rolled all-butter puff pastry
  • 3 tbsp icing sugar, plus extra to dust
  • Seeds from 2 vanilla pods
  • 600ml double cream
  • Zest of 1 orange
  • ½ tbsp orange-flavoured liqueur, e.g. Grand Marnier
  • 200g fresh raspberries

How to ?

1. Preheat the oven to 220°C/Gas 7. 2. Unroll the pastry and place on a non-stick baking tray. Dust generously with icing sugar and bake in the preheated oven for 8 minutes, then reduce the temperature to 200°C/Gas 6 and cook for a further 7–12 minutes until the pastry is golden and glazed. Remove and leave to cool slightly on a wire rack. 3.Meanwhile, mix the vanilla seeds into the cream. Add the 3 tablespoons of sugar and whip the mixture until it forms soft peaks. (Don’t overbeat or it will separate.) Add the orange zest and liqueur and fold in using a spatula 4.Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream to the pointed end. Chill until ready to use. 5.When the pastry has cooled, slice it very gently into 3 equal-sized lengths with a bread knife. 6.Assemble the millefeuille just before serving. Take the piping bag from the fridge, add a dot of cream to the serving plate to act as ‘glue’ and put a piece of pastry on top. Pipe a layer of cream over the pastry and add a border of raspberries around the outer edges. Pipe another layer of cream inside the raspberry border, then top with another layer of pastry and repeat the cream and raspberry stages. Finish with a top layer of pastry. Serve immediately, dusted with more icing sugar.

Ingredients

  • ½ tbsp flavourless oil, e.g. groundnut, for frying
  • 2 onions, peeled and finely sliced
  • 2 tsp mustard seeds
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 3cm piece of fresh root ginger, peeled and grated
  • 1–2 long red chillies, deseeded and finely chopped, to taste
  • 1 x 400ml tin reduced fat coconut milk
  • 1–2 tbsp tamarind paste or watered-down tamarind block
  • 1 small aubergine, cut into bite-sized pieces
  • 2 carrots, chopped into bite-sized rounds
  • 200g green beans, topped and tailed and cut in half
  • 600g meaty white fish (e.g. cod, pollock, haddock or coley), cut into bite-sized pieces
  • Sea salt and freshly ground black pepper TO SERVE
  • coconut and ginger Brown Rice
  • 2 tbsp desiccated coconut, toasted (optional)

How to ?

1. Place a large, shallow saucepan or a high-sided frying pan over a medium heat and add the oil. Once hot, add the sliced onions with a pinch of salt and sauté for 8–10 minutes, until completely soft. 2. Add the spices and continue to cook for a further minute or until you can really smell them, then add the ginger and chillies and stir over the heat for a further minute. 3. Pour in the coconut milk, tamarind paste and 400ml of water (use the empty coconut milk tin to measure the 400ml). Season with salt and pepper, stir well and bring to a simmer. 4. Once the sauce is simmering, add the aubergine and continue to cook for 5 minutes, then add the carrots and simmer for 10–15 minutes, until the carrots and aubergine are tender and the sauce has thickened a little. 5. Add the green beans and cook for a further 3 minutes, then add the fish. Stir well to coat, then cook for 3–4 minutes, until the fish is just cooked through. Taste and adjust the seasoning as necessary. 6. Serve the curry with rice in warmed serving bowls, sprinkled with toasted desiccated coconut, if using.