Quick and Delicious - Gordon Ramsay

About the Author
Scottish by birth, Gordon Ramsay was brought up in

Stratford-upon-Avon, England, and initially aspired to be
a professional footballer. However, when an injury
prematurely put an end to any hopes of a promising
career on the pitch, Ramsay went back to college to
complete a course in hotel management. His dedication
and natural talent led him to train with some of the
world's leading chefs.
Now internationally renowned and holding seven Michelin
stars, Ramsay has opened 34 restaurants globally
including Europe, America, Asia and the Middle East.
Ramsay has also become a star of the small screen in the
US and UK, and earned himself an EMMY nomination in
2017.
Ramsay has released a number of books, many of which
have become bestsellers around the world.
Also by Gordon Ramsay
Ultimate Cookery Course

Ultimate Fit Food
Ultimate Home Cooking
Bread Street Kitchen
Quick
and
Delicious
www.hodder.co.uk
First published in Great Britain in 2019 by Hodder & Stoughton
An Hachette UK company
Copyright © Gordon Ramsay 2019
The right of Gordon Ramsay to be identified as the Author of this
Work has been asserted by him in accordance with the
Copyright, Designs and Patents Act 1988.
Copyright © Gordon Ramsay 2019
Photography copyright © Louise Hagger 2019
All rights reserved. No part of this publication may be
reproduced, stored in a retrieval system, or transmitted, in any
form or by any means without the prior written permission of the
publisher, nor be otherwise circulated in any form of binding or
cover other than that in which it is published and without a
similar condition being imposed on the subsequent purchaser.
A CIP catalogue record for this title is available from the British
Library.
eBook ISBN 978 1 529 32544 7
Hardback ISBN 978 1 529 32543 0
Hodder & Stoughton Ltd
Carmelite House
50 Victoria Embankment
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www.hodder.co.uk
Contents
About the Author

Also by Gordon Ramsay
Introduction
My Advice for Faster, Better Cooking
Kit List
Shortcuts to Flavour
Time-saving Ingredients
Soups and Salads
Fish and Shellfish
Poultry
Meat
Meat-free Mains
Pasta, Rice and Grains
Dips and Sides
Puddings
Index
Acknowledgements
Metric/Imperial Conversion Chart
Introduction
Speed is a vital ingredient in restaurant kitchens: it is essential to

get the food out quickly, or people just won’t come back.
Although things are less pressurised at home, there is a lot to
learn from professional chefs when it comes to getting great food
onto the table quickly. Personally, I never cut corners when it
comes to flavour, but there are many tricks that I’ve learnt over
the years for saving time while cooking. In this book, I share this
knowledge and my experience to help you produce amazing
meals fast. Every recipe can be cooked in roughly thirty minutes
(we all move at different speeds, so there is a bit of give and take
here), and, in my opinion, each one punches above its weight.
What I mean by this is that the quality and tastiness of the
finished dishes far outweigh the amount of effort put into
cooking them. This is quick and easy food without compromising
flavour in any way.
I know that modern life is busy and tiring, and that it’s getting
easier and easier to order a takeaway or have ready meals
delivered to your home. But where’s the satisfaction and pride in
opening the door to a man in leathers and a helmet? And where’s
the pleasure and sense of achievement in pricking the
cellophane of a ready meal before sticking it in the microwave?
Cooking from scratch is better for you, much less expensive and
so much more satisfying than buying dinner in. And it needn’t
take long to produce incredible food for yourself and your family.
In fact, by the time your limp, sweaty takeaway has made it from
the restaurant to your house, you could have made any of the
knockout dishes in this book and be tucking into properly great
food.
Producing restaurant-quality meals in half an hour can be a
challenge. The time constraint rules out many of the techniques
that chefs rely on to bring depth of flavour and complexity to a
dish – marinating, braising, roasting and slow-cooking, for
example. But there are ways around this if you know how:
choose the right ingredients, marry them with the right
combination of spices and sauces, use the right cooking method
and you can produce incredibly tasty meals that tick all the
boxes. Quick food doesn’t mean bland and one-dimensional,
especially when you bring in an arsenal of aromatic spices and
condiments from across the globe (see pages 12–13). In fact,
being short of time forces you to be more creative in the kitchen,
not less.
When I’m at home, I don’t want to spend hours cooking, but I
still want to eat well. The recipes in this book are some of my go-
to dishes when time is short but the appetite for something
delicious is strong. Using bold flavours and some clever labour-
saving cheats, I know I can produce top-quality food in under
thirty minutes. If you follow the tips and techniques in these
pages, you too will become a faster and better cook with a bigger
repertoire of no-nonsense dishes from around the world. And by
being well prepared, choosy about your ingredients and more
efficient in the kitchen, you will be able to produce incredible
food in no time at all. Shouldn’t you be cooking already?
My Advice for Faster, Better Cooking
Clear the decks

The state of your kitchen before you start cooking will make a
big difference to how you cook. Starting with a clean work
surface, a sink clear of washing up and an empty dishwasher will
help everything run more smoothly. A tidy kitchen leads to much
better efficiency and, therefore, better food.
Switch off distractions
There’s a reason that my chefs aren’t allowed to use their mobile
phones during service… Producing an amazing dish in a short
space of time requires concentration and focus. I know that life
can get in the way, but your cooking will be more successful if
you give it your full attention.
Read the recipe before you start
I’m sure you’ve heard this piece of advice before, but how often
do you actually follow it? It might seem like a waste of time when
you’re keen to get food on the table, but I can’t emphasise
enough how much time you will save if you do this. You will know
exactly what to expect, what you need to prep in advance, and
which pieces of kit you will need and when. Nothing is more
frustrating than hunting for a whisk when you’re halfway through
a recipe.
Get your kit out
Before you start, know that you can easily lay your hands on all
the kitchen equipment you need to complete the recipe. Get your
scales/ food processor/blender/mandolin out of the drawer or
cupboard so you won’t waste valuable minutes trying to find
them. And sort out any jobs, such as lining a baking tray or
setting up a bain-marie, at the outset. It will allow for a much
smoother, stress-free process.
Get your mise-en-place in place
Getting all the ingredients ready before you begin will also save
time once you start. Weigh out the things that need weighing,
and gather all the spices, sauces and seasonings that you’ll
need. Reading the recipe through before you start means that
you’ll know what prep you will need to do upfront, and what you
can leave for a suitable time in the process. For example, all the
ingredients for a stir-fry need to be ready before you start,
whereas the garnish for a soup can be prepped while the soup is
cooking.
Buy the best
Professional chefs know that the secret to good cooking is
actually good shopping. If you buy great ingredients, whether
that’s organic, well-aged meat, fruit and veg in the right season,
or super-fresh seafood from a fishmonger, you are more than
halfway there before you even start cooking. This is especially
important when it comes to producing meals in a short space of
time – the tastier the produce, the less you have to do to them to
make them sing.
Take short cuts
When time is short, I’m all for cutting a few corners, such as
buying ready-chopped butternut squash from a supermarket, or
using pre-cooked rice. We don’t think twice about buying tinned
tomatoes, pre-cooked pulses, or jars of roasted peppers and
artichokes, so why not use other unadulterated ingredients that
have been prepped or cooked for you? I draw the line at shop-
bought sauces and flavourless stock cubes, but if the ingredients
haven’t been messed about with in any way, feel free to save
yourself a bit of time – especially if it means you are more likely
to cook from scratch rather than resort to ready meals or a
takeaway.
Clean up as you cook
It is good practice to tidy up as you go along. Keep a waste bowl
next to your chopping board for the rubbish you create as you
prep fruit and veg; that way you only need to make one trip to
the bin at the end, rather than several time- wasting trips
throughout. It keeps the work surface clear too. Chefs always
wipe down their stations between tasks, and it’s great to get into
this habit. Fill a sink or washing-up bowl with warm soapy water
so you can immediately put dirty pans and spoons in it (never put
sharp knives in as they can cause accidents). Also, load the
dishwasher as you go along. By the time you finish cooking, the
washing up will virtually be done and it won’t feel like a bomb has
exploded in the kitchen.
Sharpen your knives
It is essential that your kitchen kit is in good condition. This is
especially important when it comes to knives – a blunt knife is
not only more dangerous, it is also seriously inefficient. Sharpen
your knives before you start and every time you cook. It will make
all the difference to prep times.
How to sharpen a knife
Hold the steel confidently in your non-dominant hand and use
your other hand to place the heel of the knife (where the blade
meets the handle) on top of the steel near its own handle. Draw
the knife along the steel in a sweeping motion so that you stroke
the entire length of the blade against it, keeping the angle
between the steel and the blade at a steady 20 degrees. Now
hone the other side of the knife by placing the blade under the
steel and repeating the motion. Do this five or six times,
alternating the side of the blade with each stroke, until you have
a sharp edge. The more you do this, the quicker you will become.
Practise your knife skills
Chefs don’t just hone their knife skills so they can look good
chopping at speed on TV. They become good at wielding that
knife so they can chop 5kg of onions in half the time it would
take anyone else. Learn to use your knives like a professional
and you too will speed through your veg, meat and fish prep. Go
on a course or watch online tutorials, then practise what you’ve
learnt every time you chop anything. Using your knife confidently
and ergonomically will make you a faster, more effective cook.
Harness the heat
When you’re trying to cook something quickly, it can be tempting
to get it into the oven straight away, but if the oven hasn’t had a
chance to get up to the right temperature, it will take longer to
cook and it will be more difficult to work out when to take it out
again. Likewise, if you don’t wait for a griddle pan to be smoking
hot before you add your chops, it will take much more time to get
a good colour on the outside of the meat, by which time the
inside will be overcooked. Always wait for the oven to come up to
temperature, for frying pans to be hot enough and for water to
be actually boiling before you add any pasta or vegetables. Your
food will thank you for it.
Kit List
Good cooking isn’t dependent on having a kitchen full of

gadgets. There are, however, a few pieces of equipment that will
really help you to get delicious food onto the table in less time.
Here is my list of essentials, starting with the most important.
Good knives
You can do almost everything with just three knives – a large
chef’s knife, a small paring knife and a serrated bread knife.
Keep them sharp (see page 9), store them well (i.e. in a knife
block or on a rack rather than loose in a drawer), and always
wash them by hand. Follow these rules and your knives should
last for years.
Blowtorch
Blowtorches aren’t just for browning the sugar on top of a crème
brûlée. We use them all the time in my kitchens to char the
marinade on meat or fish, to melt cheesy toppings, and to
caramelise sugar on all sorts of puddings. They take seconds to
use and should be part of any speedy cook’s arsenal.
Digital scales
Not only are they more accurate than old- fashioned kitchen
scales, digital scales are also much faster to use. You can weigh
all the ingredients straight into the measuring bowl, using the
tare function to return the display to zero between each one.
They’re great for weighing liquids too.
Food processor
A food processor makes light work of jobs such as shredding
cabbage or celeriac, grating cheese, puréeing soup and making
fresh breadcrumbs. Use the smaller bowls for blitzing small
amounts and whipping up dressings, marinades and sauces.
Grater
Whether you favour a good old-fashioned box grater or a fancy
microplane, some sort of grater is essential for quickly grating a
little bit of cheese, mincing a piece of ginger or zesting a lemon.
Mandolin
However good you are with a knife, a mandolin is incredibly
useful for fast, uniform slicing. I use one repeatedly in this book
because it is such an efficient way to slice beetroot, carrots,
cucumber, apples and suchlike without having to get the food
processor out.
Pestle and mortar
A large, heavy pestle and mortar is a great piece of kitchen kit
for pounding and grinding herbs and spices, unleashing their
flavour without totally pulverising them.
Speedy peeler
The clue is in the name – a swivel peeler will make light work of
peeling fruit and veg, and as it removes only the skin or
outermost layer, you are left with more of the flesh. It’s also great
for shaving hard cheeses, and for quickly slicing veg into ribbons.
Stick blender
A stick blender is so useful for quickly blitzing hot soups, dips
and dressings on the spot. You can also use it for making
smoothies, bringing batters together and whipping cream.
Silicone baking mat
Lining a baking tray with a silicone mat takes literally seconds
and there are no burning issues as with baking paper. You can
also use them over and over again, which is much better for the
environment than tin foil and baking paper.
Shortcuts to Flavour
When time is short, seasoning is vital as there isn’t time to

develop the deep flavours associated with roasting, braising and
slow cooking. It’s therefore important to keep a well-stocked
store cupboard. Having an array of different sauces and spices
will mean you are never far away from a quick, tasty meal. I am
assuming that you have olive oil, some sort of vegetable or
sunflower oil for frying, some vinegars, mustard and salt and
pepper, as well as a collection of herbs and spices, but here is a
list of ingredients you might not already have, which are
guaranteed to liven things up.
Dashi powder
Dashi is Japanese stock made from the seaweed kombu, which
is rich in umami and forms the base of many Japanese dishes,
from miso soup to ramen noodle broths. Powdered dashi is the
quickest way to inject that savoury richness into your cooking.
Fennel pollen
An intense, aniseed-flavoured spice from the flowers of the
fennel plant, this is great sprinkled over fish, chicken, pork and
salads.
Fish sauce
A stalwart of East and South-east Asian cooking, fish sauce is a
fermented condiment that brings a savoury umami hit to dipping
sauces, noodles, soups and stir-fries.
Furikake seasoning
A tasty mixture that typically contains black and white sesame
seeds, dried seaweed and dried fish. The Japanese use it mostly
for sprinkling over rice; it can also be used to instantly pep up
fish, chicken and rice dishes.
Gochujang chilli paste
Fermented chilli paste from Korea that is sweet, savoury and very
hot all at the same time. Brilliant in marinades and sauces, it can
also be stirred through stews, stir-fries and soups.
Harissa
A fragrant chilli and red pepper paste from North Africa that is
used to flavour meat, couscous, stews and sauces. Rose harissa
is a fragrant variation in which the rose petals temper the chilli
and add a gentle sweetness.
Lemongrass paste
All the fragrant intensity of fresh lemongrass in a very useful
paste.
Mirin
A sweetened rice wine from Japan that is a bit like saké. It is
used to add a sweet tang to dipping sauces, broths and
marinades.
Miso paste
Japanese fermented soya bean paste that is packed with umami.
It can be white, yellow, red, or simply dark, depending on how
long it has been fermented, with white being the mildest and red
being saltier and stronger.
Paprika
Can be hot, sweet, smoked or unsmoked, but whichever type you
use, paprika will add an instant smokiness and depth to your
food.
Ras-el-hanout
A Moroccan spice mix that instantly transports you to the souks
of North Africa, this is an easy way to add an exotic taste to rubs,
marinades and tagines.
Rice vinegar
A mild, slightly sweet vinegar used to bring a subtle acidity to
sauces, marinades and stir-fries.
Saffron
The mild spice that brings a golden yellow colour and subtle but
distinct aroma and flavour to sauces, risottos, pasta, fish and
chicken dishes.
Shaoxing rice wine
A fermented rice wine that gives depth and complexity to
Chinese sauces and soups.
Shichimi togarashi (seven-spice powder)
A tasty blend of seven spices, including chilli flakes, orange peel,
sesame seeds and ground ginger; it is used to brighten up soups,
noodle dishes, grilled meat and fish.
Sichuan peppercorns
A lip-tingling pepper-like spice that adds a fragrant punch to
Chinese cooking.
Sriracha sauce
Thailand’s versatile chilli sauce, which is hot and tangy with a
gentle sweetness.
Sumac
A citrusy spice popular across North Africa; it can be sprinkled
over dishes to add the sharpness of lemons and limes.
Tamarind paste
Adds an instant sweet-and-sour note to sauces and marinades.
Thai shrimp paste
A paste that imparts the strong salty paste of fermented shrimps,
and adds body to South-east Asian curries and noodle soups.
Time-saving Ingredients
It isn’t cheating to buy ready-prepped ingredients – it’s like

having a secret sous chef in your cupboard and a commis chef in
the freezer! But make sure that the ingredients you buy have just
been chopped or cooked rather than adulterated in any way.
Here’s a list of things to buy to help speed up your cooking.
Frozen chopped chillies, onions and herbs
Frozen peas and spinach
Pre-chopped veg, especially those that are tricky to peel, such
as butternut squash and pumpkin
Spiralised vegetables
Cauliflower ‘rice’
Cooked beetroot
Bags of salad leaves
Tinned tomatoes, beans and pulses
Roast peppers and artichokes
Crispy fried onions
Fresh pasta and noodles
Pre-cooked rice
Ready-made pastry (puff and shortcrust)
Breadcrumbs, dry and fresh
Fresh stock
Soups
and
Salads
Cauliflower Soup with Brown Butter
and Cheesy Toasts
Making brown butter, or buerre noisette, is one of those
techniques that chefs love but home cooks seem to steer clear of
because it sounds tricky. Believe me, it’s really not complicated,
and the more often you do it, the more confident you become at
judging the right time to take the pan off the heat. It’s such an
easy way to add a rich nuttiness to this creamy soup, and it
smells incredible.
Serves 4
2 tbsp olive oil
20g butter
1 onion, peeled and finely chopped
2 garlic cloves, peeled and sliced
Small handful of sage leaves
1 x 800g cauliflower
500ml chicken or vegetable stock
200ml whole milk
200ml double cream
Sea salt and freshly ground pepper
For the brown butter
40g butter
1 tbsp truffle oil
Handful of sage leaves
For the cheesy toasts
4 slices of baguette, finely sliced on the diagonal
120g grated cheese mixture (mozzarella, Cheddar, blue and
Gruyère, or a combination of whatever you have in the fridge)
1 Preheat the grill.
2 Place a large saucepan over a medium heat and add the oil
and butter. When the butter has melted, add the onion and
garlic and cook for 5 minutes. Add the sage leaves and cook
for a further minute.
3 Meanwhile, prepare the cauliflower by removing the leaves and
separating the florets. Roughly chop them into small pieces of
the same size.
4 Add the chopped cauliflower and the stock to the pan. Season
with salt and pepper, bring to the boil and simmer for 5
minutes. Add the milk and cream, and simmer for a further 8
minutes.
5 Meanwhile, make the brown butter. Put the butter into a small
saucepan and place it over a high heat. When it begins to
brown, remove the pan from the heat and add the truffle oil
and sage leaves. Stir well and leave to cool.
6 Now make the toasts. Lay the baguette slices on a baking tray
and grill for 2–3 minutes, or until lightly golden on one side.
Turn each slice over, then sprinkle liberally with the grated
cheese. Replace under the grill for a further 4 minutes, or until
the cheese is melted and golden.
7 When the cauliflower is cooked, blend the mixture with a stick
blender until smooth. Check the seasoning and adjust as
necessary. Ladle the soup into bowls and spoon over the
brown butter and sage leaves. Serve with the cheesy toasts on
the side.
Time-saving tip
If you warm the stock in a saucepan over a medium heat while
you prep the onions, garlic and cauliflower, it will come to the
boil quicker when you add it to the soup pan, therefore
speeding up the whole process.
Chicken and Shiitake Noodle Soup
I love the different broths and noodle soups you find across
countries such as China, Japan, Malaysia and Vietnam. The
broths for these soups are usually laboured over for many hours
to give them an intense depth of flavour, but this soup uses dried
shiitake mushrooms to shortcut the process. They are really rich
in umami, bringing a wonderful savouriness and depth to the dish
in no time at all.
Serves 4
1.5 litres chicken stock
4 chicken thighs, skin on
12 dried shiitake mushrooms
2–3cm piece of fresh root ginger, peeled and julienned
1 star anise
2 spring onions, trimmed and cut in half
100ml Shaoxing rice wine
180g egg noodles
2 tbsp soy sauce
200g choi sum
Sea salt and ground white pepper
To serve
80g bamboo shoots
Asian microherbs or coriander leaves
2 tsp sesame oil
1 Place a saucepan over a high heat. Pour in the chicken stock,
then add the chicken thighs and mushrooms.
2 Add the ginger to the pan along with the star anise, spring
onions and rice wine. Season with a big pinch of sea salt and a
small pinch of white pepper.
3 Bring the soup to the boil, skimming off any impurities that
might rise to the surface. Once boiling, reduce the heat to a
strong simmer and cook for 10 minutes.
4 Meanwhile, bring a kettle of water to the boil. Pour into a clean
saucepan over a high heat and season with salt. Add the
noodles and cook for 3–4 minutes, or until just tender. Drain
the noodles and hold them under running cold water until cool.
Drain again and put to one side until needed.
5 Remove a chicken thigh from the broth and check if it is
cooked through by piercing the thickest part with the tip of a
sharp knife; the juices should run clear with no pinkness. If
cooked, remove all the chicken pieces and the mushrooms
from the broth and put to one side.
6 Using a slotted spoon, remove the star anise, ginger and
spring onions from the broth and return it to a high heat. Add
the soy sauce and taste for seasoning.
7 Roughly chop the choi sum into 7cm lengths, and separate the
stalks from the leafy parts. Add the stalks to the saucepan and
allow to cook for 2 minutes.
8 Remove the skin from the chicken thighs and shred the meat,
discarding the bones.
9 Add the choi sum to the broth and turn the heat off.
10Divide the noodles between four bowls and top with the
shiitake mushrooms, chicken and choi sum then ladle over the
broth. Garnish with the bamboo shoots and microherbs and a
drizzle of sesame oil.
Time-saving tip
Peel ginger with a teaspoon – it takes less time than using a
knife and there is less waste.
Celeriac and Apple Soup with
Crushed Walnuts
Celeriac makes the most delicious creamy soup even without
adding any cream or milk (great for vegans), but it can be very
rich on its own. Adding sweet but sharp apples, such as Cox’s,
cuts through the richness and complements the flavour
beautifully. I also love the contrast between the smooth, creamy
texture of the soup and the crunchy walnuts.
Serves 4–6
1 onion, peeled and roughly chopped
1 celeriac (600–800g), peeled and diced
2 Cox’s apples, peeled, cored and roughly chopped
2 tbsp olive oil
1 tbsp thyme leaves
1 litre vegetable stock
Sea salt and freshly ground black or white pepper
To serve
Large handful of walnuts, roughly chopped
Extra virgin olive oil, for drizzling
1 Prepare the onion, celeriac and apples as listed.
2 Place a large saucepan over a medium heat and add the olive
oil. When hot, add the onion with a pinch of salt and cook for
4–5 minutes, or until soft but not coloured.
3 Add the celeriac, apples and thyme leaves and cook for 5
minutes.
4 Pour in the vegetable stock and bring to a simmer. Continue
simmering for 5 more minutes, or until the celeriac is tender.
5 Remove the pan from the heat and use a stick blender to blend
thoroughly. Season with salt and pepper, then taste and add
more seasoning as necessary.
6 Ladle into warm bowls, scatter with the chopped walnuts and
drizzle with some extra virgin olive oil before serving.
Spiced Squash and Lentil Soup
Soup is the ultimate fast food, and this hearty meal-in- a-bowl is
a great example – it is nourishing, warming and filling, and takes
only half an hour to rustle up. I usually make a double batch and
freeze it for an even quicker meal down the line. Suddenly winter
evenings don’t seem so dark and cold! Use vegetable stock to
make this soup vegan.
Serves 4
1 tbsp light olive oil
40g butter
1 onion, peeled and diced
1 tsp cumin seeds
4 garlic cloves, peeled
5cm piece of fresh root ginger, peeled
2 red chillies, deseeded if you want a milder hit
1 tsp mild curry powder 1kg butternut squash
1.2 litres chicken or vegetable stock
250g red lentils
250ml coconut cream
Sea salt and freshly ground black pepper
To garnish
2 tbsp light olive oil
1 tsp cumin seeds
Large handful of fresh curry leaves
½ tsp mild curry powder
1 red chilli, deseeded if you want a milder hit, finely sliced
1 Heat the oil and butter in a large saucepan over a medium
heat. When the butter has melted, add the onion and cumin
seeds and cook for 2–3 minutes.
2 Meanwhile, place the garlic, ginger and chillies in a small food
processor and blend to a paste. Add this to the pan along with
the curry powder and cook for another 2–3 minutes.
3 Prepare the squash by peeling the skin off and removing all the
seeds with a spoon. Cut the flesh into 1cm cubes and add to
the pan together with the stock. Increase the heat to high and
bring to the boil.
4 Add the lentils and cook for 10 minutes.
5 Put the coconut cream into a small bowl and whisk until
smooth. Reserve 6 tablespoons for the garnish and add the
rest to the pan. Cook over a high heat, until the pumpkin is soft
and the lentils are cooked.
6 While the soup is cooking, heat the oil for the garnish in a small
frying pan. When hot, add the cumin seeds, curry leaves and
curry powder. Stir well, then remove the pan from the heat.
7 Using a stick blender, blend the soup until smooth, then
season with salt and pepper and ladle into individual bowls.
Drizzle over the reserved coconut cream and the curry oil.
Sprinkle with a few slices of red chilli before serving.
Time-saving tip
For a really quick and easy way to peel lots of garlic cloves, put
them into a metal saucepan with a tight-fitting lid and shake the
pan really vigorously with both hands for about 30 seconds, or
until all the garlic cloves are miraculously peeled. This also
works for a whole bulb!
Soba Noodle, Courgette and Brown
Shrimp Salad with Tamari Dressing
This Japanese-inspired noodle salad is packed full of flavour and
bite. You can spiralise your own courgettes if you have a
spiraliser and time on your hands, but these days you can buy
‘courgetti’ from some supermarkets. Alternatively, use a
mandolin or julienne grater to shred the courgettes before adding
them to the noodles. Be wary of adding too much salt to the
dressing as soba noodles and tamari soy sauce contain plenty
already.
Serves 4
200g soba noodles
Groundnut oil, for drizzling
200g spiralised ‘courgetti’ (about 2 courgettes)
150g cooked brown shrimps
150g cherry tomatoes, halved
25g chives, finely chopped
2 tbsp sesame seeds
For the tamari dressing
½ tsp Dijon mustard
1½ tbsp rice vinegar
1 tbsp sesame oil
2 tbsp tamari soy sauce
1 tbsp mirin
50ml olive oil
2cm piece of fresh root ginger, peeled and grated
1 garlic clove, peeled and crushed
Pinch of sea salt
1 Bring a kettle of water to the boil, then pour it into a large
saucepan. Return to the boil over a medium–high heat, then
add the soba noodles and cook for 4 minutes. Drain and rinse
under cold water to cool the noodles quickly. Drain thoroughly,
then drizzle with a little groundnut oil to stop the noodles
sticking together.
2 Put the cooled noodles into a large bowl and add the spiralised
courgette, the shrimps, tomatoes and chives.
3 To make the dressing, put all the ingredients into a bowl and
whisk to combine.
4 Toast the sesame seeds in a dry frying pan for 2–3 minutes, or
until golden, shaking the pan regularly.
5 Pour the dressing over the salad and toss well to ensure that
all the ingredients are well coated. Scatter over the toasted
sesame seeds before serving.
Kale Caesar Salad with Garlic
Croutons
You can’t escape kale these days: it crops up in scrambled eggs,
smoothies, pasta sauces, on pizzas, even in cakes and brownies
– pretty good for a once deeply unfashionable type of cabbage!
Tana and I have embraced these dark leafy greens in our house
as she loves kale and tries to sneak it into the kids at every
opportunity. I, on the other hand, think it makes a great addition
to a classic Caesar salad, but don’t let it anywhere near my
brownies!
Serves 4
1 large garlic clove, peeled and crushed
3 tbsp olive oil
2 tbsp flat leaf parsley, finely chopped
150g sourdough bread
1 tbsp vegetable oil
200g smoked bacon lardons
100g mixed kale (green and purple, if available)
4 little gem lettuces
100g baby chestnut mushrooms, finely sliced
½ red onion, peeled and finely sliced
8 anchovies in olive oil
40g Parmesan cheese
For the dressing
100g good-quality French mayonnaise
1 large garlic clove, peeled and crushed
20g Parmesan cheese, finely grated
1 tsp Dijon mustard Juice of ½ lemon
8 anchovies in olive oil (optional)
1–2 tbsp water
1 Preheat the oven to 220°C/200°C fan/Gas 7. Line a baking
tray with baking paper.
2 Put the garlic, olive oil and parsley into a bowl, season with salt
and pepper and mix well.
3 Tear the sourdough into small pieces and put them into the
bowl with the garlic oil. Mix until well coated, then spread the
bread over the prepared tray. Place in the oven and cook for 8–
10 minutes, or until golden brown.
4 Place a large non-stick frying pan over a medium–high heat.
When hot, add the vegetable oil, then the lardons and cook for
5–8 minutes, or until crispy.
5 Meanwhile, make the dressing: put the mayonnaise, garlic,
Parmesan, mustard and lemon juice into a bowl. Chop the
anchovies, add to the bowl and stir to combine. Add the water
to loosen the dressing.
6 Tear the kale into bite-sized pieces. Trim the lettuces and
separate the leaves. Cut the larger leaves in half lengthways
and keep the smaller leaves whole. Put all the leaves into a
salad bowl with the sliced mushrooms and red onion.
7 Pour the dressing over the salad and toss well. Scatter over the
croutons and bacon lardons, then cut the remaining anchovies
in half lengthways and lay them on top (if using). Using a
vegetable peeler, shave the Parmesan over the salad before
serving.
Warm Aubergine, Tomato and Burrata
I know chefs are always banging on about how much the quality
of the ingredients matters, but it’s absolutely true that if you
source the best produce, more than half the work is already done
before you even get into the kitchen. That truth is never more
apparent than when it comes to an uncomplicated salad like this
one… there is nowhere to hide. Make sure you use sweet, ripe
tomatoes and firm aubergines in season, then splash out on
really good-quality, creamy burrata and you can’t go wrong.
Serves 4
3 aubergines, trimmed and sliced 1cm thick
4 tbsp olive oil
850g heritage tomatoes, sliced 1cm thick
80g rocket leaves
3 burratas
Sea salt
For the dressing
60ml olive oil
1 banana shallot, peeled and finely diced
2 garlic cloves, peeled and finely diced
3 rosemary sprigs, leaves picked and finely chopped
40ml red wine vinegar
½ tsp chilli flakes (optional)
Freshly ground black pepper
1 Place a griddle pan over a high heat.
2 Brush each aubergine slice with a little of the olive oil and
sprinkle with salt. Lay a few of the slices, oil side down, on the
griddle, brush the tops with a little more oil and sprinkle with a
little more salt. Cook for 2–3 minutes on each side, or until
charred and soft. Repeat with the remaining slices.
3 Pour the oil for the dressing into a small saucepan and place
over a medium heat for 2–3 minutes. It is hot enough when a
piece of shallot added to the pan sizzles gently. Turn the heat
off, then add all the shallot, the garlic and rosemary and mix
well. Leave to cook gently for 2–3 minutes, then add the
vinegar and chilli flakes (if using) and season with salt and
pepper.
4 Layer the aubergine slices and tomatoes in a shallow bowl or
on a platter. Drizzle each layer with a little of the dressing, then
sprinkle with the rocket. Cut each burrata in half and place on
top. Drizzle with the remaining dressing and serve.
Halloumi, Asparagus and Green Bean
Salad
You can keep unopened halloumi for up to a year in the fridge, so
you are never more than half an hour away from a cracking
summer lunch like this one. I love the combination of asparagus,
green beans, tomatoes and olives, but you can replace these, or
add to them, with whatever you have in the fridge on the day:
avocado, cucumber, edamame beans, mixed salad leaves and
griddled courgettes all work well.
Serves 2
250g fine green beans, trimmed
100g fine asparagus, trimmed
250g halloumi cheese
½ tsp chilli flakes
1 tbsp olive oil
50g pitted Kalamata olives
Small handful of pea shoots
For the dressing
2 basil sprigs, leaves picked
2 mint sprigs, leaves picked
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 Bring a kettle of water to the boil, then pour it into a saucepan.
Season with salt and place it over a high heat. Once boiling
again, add the beans and cook for 4 minutes, then add the
asparagus and cook for a further minute. Drain and place the
vegetables in a large bowl of iced water to stop the cooking
process.
2 To make the dressing, put the basil and mint leaves into a small
food processor with the vinegar and oil. Season with salt and
pepper and blend until smooth.
3 Cut the halloumi in half horizontally so you have two
rectangles. Sprinkle each one with some of the chilli flakes.
4 Place a non-stick frying pan over a medium–high heat. When
hot, add the oil and gently swirl it to coat the base evenly. Put
the halloumi slices into the pan, chilli side down, and sprinkle
the top with a little more chilli. Cook for 2–3 minutes on each
side, or until golden brown.
5 Meanwhile, drain the beans and asparagus and put into a bowl
with the cherry tomatoes and half the dressing. Mix well and
divide between two plates. Place the halloumi on top.
6 Add the olives to the frying pan to warm through, then sprinkle
them around the halloumi. Drizzle with the remaining dressing
and garnish with a few pea shoots before serving.
Time-saving tip
To trim beans in no time at all, line them up in the bag so that all
the woody ends are together, then use a chef’s knife to cut
through the plastic and trim all the beans in one go.
Beetroot Salad with Whipped Goat’s
Cheese
If you can get hold of a striped candy beetroot, it transforms this
salad from a nice-looking dish to a stunning one. The
combination of the cooked and raw beetroots provides texture
and crunch, and maximises both the sweet and earthy flavours of
the beets. A mandolin makes light work of the slicing, but if you
don’t have one, use a very sharp chef’s knife and slice the
beetroot as finely as you can.
Serves 2
40g hazelnuts
1 raw candy beetroot
4 cooked beetroots (about 250g in total)
½ bag (60g) shop-bought beetroot salad mixture
For the dressing
1 tbsp sherry vinegar
1 tbsp beetroot juice (optional)
1 tsp Dijon mustard
For the whipped cheese
100g soft goat’s cheese
50g cream cheese
Zest of ½ lemon
2 lemon thyme sprigs, leaves picked
1–2 tsp water
1 Preheat the oven to 200°C/180°C fan/Gas 4.
2 Spread the hazelnuts over a small baking tray and place in the
oven for 5–8 minutes, or until they turn a dark golden brown.
3 Meanwhile, put all the dressing ingredients into a small bowl.
Season with salt and pepper and whisk well.
4 Using a mandolin or sharp knife, slice the candy beetroot very
finely, then use a round pastry cutter (about 6.5cm in diameter)
to stamp a circle from each slice. Place the circles in the
dressing to pickle lightly.
5 Remove the hazelnuts from the oven and leave to cool.
6 Place the whipped cheese ingredients in a food processor with
a pinch of salt and pepper. Blend until smooth, adding a little
more water to loosen if necessary. Place in the fridge until
needed.
7 Quarter the cooked beetroots and put them into a bowl with
the salad mixture. Add half the dressing, season and mix well,
then divide between two plates. Lift the slices of candy
beetroot from the dressing and place on the salad. Dot with
spoonfuls of the whipped goat’s cheese and spoon over the
remaining dressing.
8 Using the flat side of your knife, crush the hazelnuts on a
chopping board so they are lightly broken up. Sprinkle some
over each plate to serve.
Time-saving tip
There’s no need to peel the beetroot if you use a cookie cutter
to stamp circles out of the slices. Apart from saving time, you
get uniform shapes that look really smart and professional. This
technique also works for sliced apples, potatoes and other root
veg.
Vietnamese Meatball Noodle Salad
The Vietnamese have really mastered the art of packing lots of
vibrant flavours and crisp textures into one bowl. This salad has
the crunch of carrots, cucumber, beansprouts and peanuts, plus
the zing of mint, chilli and lemongrass, while the dressing has the
bite of fish sauce and rice vinegar. It covers all the bases and is
extremely satisfying as a result.
Serves 2
250g minced pork
2 tsp lemongrass paste
1 tbsp fish sauce
1 tsp white sugar
2 spring onions, trimmed and finely chopped
Pinch of ground white pepper
For the salad
100g rice vermicelli noodles
1 large carrot, peeled and julienned
½ cucumber, julienned
2 handfuls of beansprouts
8 little gem lettuce leaves
Fresh mint and coriander leaves
20g salted peanuts, roughly chopped
For the dressing
30ml fish sauce
30ml rice vinegar
1 tbsp caster sugar
Juice of ½ lime
1 garlic clove, peeled and finely chopped
30ml water
½ red chilli, deseeded if you want a milder hit, finely chopped
1 Put the pork, lemongrass paste, fish sauce, white sugar,
crushed garlic, spring onions and white pepper into a bowl and
mix well with clean hands. Divide into 12 equal pieces, then roll
each one into a ball and flatten slightly. Put to one side.
2 Bring a kettle of water to the boil. Put the noodles into a large,
heatproof bowl and pour over enough boiling water to cover
them. Put to one side for 10 minutes.
3 Meanwhile, prepare the carrot and cucumber.
4 When the noodles are soft, drain them and hold under cold
running water until cool. Drain again and put them to one side
until needed.
5 Place a large non-stick frying pan over a medium–high heat
and add the vegetable oil. When hot, add the meatballs and
cook for 2–3 minutes on each side, or until golden brown and
cooked through.
6 While the meatballs are cooking, put all the dressing
ingredients in a bowl and mix well.
7 Divide the noodles between two serving bowls and add the
carrot, cucumber, beansprouts, lettuce leaves and fresh herbs.
Top with the cooked meatballs. Spoon some of the dressing
over the salad and serve the rest on the side. Scatter over the
peanuts before serving.
Time-saving tip
Wetting your hands before rolling the meatballs will stop the
meat from sticking to your fingers, but coating your hands in a
thin layer of vegetable oil is even more effective and you won’t
have to keep wetting and re-wetting them.
Fish
and
Shellfish
Fish Finger Sandwiches
What I really want to achieve in this book is to show you how
quick and satisfying producing food from scratch can be and how
much more delicious it is than a ready meal. This fish finger
sandwich is a case in point. Yes, you could bung some frozen fish
fingers in the oven and open a jar of shop-bought tartare sauce,
but it wouldn’t taste even half as amazing as this fish finger butty.
Try it and you’ll see what I mean.
Serves 2
300g haddock or cod fillets
4 tbsp plain flour
1 egg
1 tbsp whole milk
50g panko breadcrumbs
1 tbsp chopped dill
2 ciabatta or brioche rolls
Vegetable oil, for frying
Large handful of watercress
For the tartare sauce
4 tbsp good-quality French mayonnaise
1 shallot, peeled and finely diced
4 cornichons, finely chopped
2 tsp nonpareille capers
1 tbsp finely chopped flat leaf parsley
Lemon juice, to taste
1 Cut the fish into 4 equal ‘fingers’ and season both sides with
salt and pepper.
2 Set out three shallow bowls. Put the flour into one and season
with salt and pepper too. Put the egg and milk into another
bowl and lightly beat together. Put the breadcrumbs and dill
into a third bowl and mix well.
3 Dust the fish in the flour, shake off any excess, then dip into
the egg mixture, making sure all the sides are coated. Finally,
cover in the breadcrumbs. Transfer to a plate and place the
fish fingers in the fridge.
4 Preheat the grill to medium–high.
5 Make the tartare sauce by mixing all the ingredients together
with a little salt and pepper.
6 Cut the rolls in half and put them on a tray, cut side up. Place
under the grill for 1–2 minutes, or until golden and toasted.
7 Place a frying pan over a medium–high heat and add a 1cm
depth of vegetable oil. When hot, shallow-fry the fish fingers
for 2–3 minutes on each side, or until crisp and golden all over.
Remove from the oil and drain on kitchen paper, then season
each one with a little salt.
8 Spread the tartare sauce on the bottom half of each bun. Put
the fish fingers on the tartare sauce, then top with the
watercress before putting the lids on to serve.
Chef’s tip
Before coating the fish in the panko, rub the breadcrumbs
through your fingers to make sure they are all the same size –
they will cook much more evenly.
Pan-fried Salmon with Pink Grapefruit
Hollandaise
I know hollandaise sauce has a reputation for being tricky to
make, but if you take your time when you add the butter and don’t
let it get too hot, you can produce an amazing, restaurant-quality
sauce in your own kitchen. The tart grapefruit cuts through the
buttery richness of the sauce and gives it a very slight pink blush
that looks stunning with the salmon and pink peppercorns.
Serves 4
4 x 200g salmon fillets, skin on and pin-boned
1 tbsp mild olive oil
450g asparagus, trimmed
100ml water
25g butter
1 tsp pink peppercorns
Pink grapefruit wedges, to serve (optional)
For the pink grapefruit hollandaise
50ml dry white wine
80ml white wine vinegar
1 small shallot, peeled and finely chopped
2 tarragon sprigs, roughly chopped
200g butter
2 egg yolks
1 tbsp pink grapefruit juice
1 tsp pink grapefruit zest
1 tbsp finely sliced chives
Sea salt and finely ground black pepper
1 Start by making the hollandaise sauce: put the wine, vinegar,
shallot and tarragon into a small saucepan and heat until
reduced to about 2 tablespoons of liquid. Strain, discarding the
solids, and set aside until needed.
2 Melt the 200g butter over a gentle heat and carefully pour the
golden liquid into a jug, discarding the milky solids at the
bottom of the pan.
3 Place a heatproof bowl over a pan of simmering water. Add the
egg yolks, grapefruit juice and zest plus half of the reduced
vinegar. Whisk until frothy and thick, then slowly add the
melted butter, whisking constantly. Stir through the chives,
then season with salt and pepper and add a little warm water if
it’s too thick. Add the remaining vinegar reduction if you prefer
a bit more tang. Put to one side.
4 Score the skin on the salmon fillets, then brush with the olive
oil and season on both sides with salt and pepper. Place a
large, non-stick frying pan over a medium–high heat and, when
hot, add the salmon, skin side down. Reduce the heat to
medium–low and cook for about 5 minutes, until the skin is
quite crisp. Flip over and cook the other side for 2–3 minutes,
until slightly springy to the touch. Remove and allow the fish to
rest for a few minutes.
5 Meanwhile, put the asparagus into a large sauté pan with the
water, butter and a little salt and pepper. Place over a high heat
and cook for 5 minutes, or until tender.
6 Put a salmon fillet on each serving plate and place some
asparagus alongside. Spoon the hollandaise over the salmon
and sprinkle with a few pink peppercorns. If you wish, serve
with a wedge of pink grapefruit on the side.
Moules Marinière with Wild Garlic
Toasts
Mussels are one of my favourite shellfish – they are cheap,
healthy and delicious, need minimal prep and you can cook them
in minutes. This version of the classic French dish uses the
subtle wild garlic leaves that can be foraged in woodlands from
March to May, or found at farmers’ markets or from specialist
suppliers. If you can’t get your hands on wild garlic, double the
amount of regular garlic in the liquor and add a crushed clove to
the butter for the toasts.
Serves 2
1kg mussels
2 tbsp olive oil
2 banana shallots, peeled and finely diced
1 large garlic clove, peeled and finely chopped
125ml dry white wine, e.g. Muscadet
150ml double cream
Large handful of wild garlic leaves, finely chopped
30g butter
For the wild garlic toasts
150g butter, softened
Handful of wild garlic, roughly chopped
4–6 slices of baguette, sliced on the diagonal
20g Parmesan cheese
1 Preheat the grill to medium–high.
2 Wash and debeard the mussels, then drain in a colander.
3 Place a large casserole dish that has a tight-fitting lid over a
medium heat and add the oil. When hot, add the shallots and
cook for 2–3 minutes, or until softened. Stir in the garlic and
cook for 1 minute, then add the wine. Simmer until the wine
reduces by half.
4 Meanwhile, to make the wild garlic butter for the toasts, put the
150g butter into a small food processor with the roughly
chopped wild garlic and a little salt and pepper. Blend until well
combined. Set aside.
5 Add the cream and finely chopped wild garlic to the wine
mixture, increase the heat to high and let it reduce by half.
6 Meanwhile, put the baguette slices on a baking tray and place
under the grill for 2 minutes, or until golden and toasted on one
side. Remove from the grill, flip each slice over, then spread
thickly with the wild garlic butter. Using a fine grater, grate the
Parmesan directly over each slice of baguette until evenly
coated, then grill for 2 more minutes, or until golden brown.
7 Add the mussels to the wine pan and stir well. Put the lid on
and cook for 4–5 minutes, or until all the mussels have opened.
Discard any that haven’t opened, then stir the 30g butter into
the sauce and serve immediately with the wild garlic toasts.
Chef’s tip
If you have more wild garlic than you need, make double the
butter recipe, roll it into a log and freeze it for future use. It’s
delicious melted onto a steak or stirred through risotto, and can
be used to make the Wild Garlic Turkey Kievs on page 87.
Baked Halibut with Borlotti Beans and
Tomatoes
You can’t beat an all-in-one traybake for ease and speed, and a
meaty fish like halibut is perfect for the job. The tomatoes and
wine will ensure the fish doesn’t dry out while cooking, and
everything in the tray will absorb all the lovely flavours of the
lemon, rosemary and garlic, making this a super-tasty midweek
supper that will go down a storm with all the family.
Serves 4
450g baby plum tomatoes
2 x 400g tins of borlotti beans, drained and rinsed
4 x 200g halibut fillets, skinned
Pinch of chilli flakes
2 garlic cloves, peeled and finely sliced
1 tbsp nonpareille capers
2 rosemary sprigs, leaves finely chopped
1 unwaxed lemon, finely sliced
150ml dry white wine
3 tbsp olive oil
350g purple sprouting broccoli
100ml water
30g butter
Small handful of basil leaves, to serve (optional)
2 Put the tomatoes and borlotti beans into a roasting tray and
season with a little salt and pepper.
3 Season both sides of the fish with salt and pepper and place
them on top of the beans and tomatoes. Sprinkle the fish with
chilli flakes, then scatter the garlic, capers and rosemary over
everything in the tray. Put the lemon slices on top, then pour
over the wine and drizzle with olive oil.
4 Place the tray on the top shelf of the oven for 12–15 minutes,
or until the fish is cooked through.
5 Meanwhile, place the broccoli in a large sauté pan with the
water and butter. Season with salt and pepper and cook for 5
minutes, turning halfway through for even cooking.
6 When the halibut is cooked, sprinkle with the basil leaves and
serve with the broccoli and crusty bread.
Scallops with Creamed Corn and
Pancetta
Corn, bacon and scallops make an incredible combination –
sweet, salty and extremely satisfying. The scallops cook very
fast, so wait until the last minute before cooking them. I always
add them to the edge of the pan in a clockwise direction, starting
at 12 o’clock, so by the time you have put them all into the pan,
it’s time to turn the first ones that went in. It’s a simple technique
for ensuring that all the scallops cook evenly.
Serves 2
1 tbsp olive oil
8–10 scallops, with roe attached
1 tbsp butter
For the creamed corn
80g pancetta, finely diced
1 tbsp olive oil
1 onion, peeled and finely diced
2 corn on the cob
2 garlic cloves, peeled and finely chopped
½ tsp paprika
200ml double cream
2 thyme sprigs, leaves picked
100ml water
2 tbsp freshly grated Parmesan cheese
50g sour cream
2 tbsp flat leaf parsley
1 Start by making the creamed corn. Place a small, non-stick
frying pan over a medium heat. When hot, add the pancetta
and cook for 2–3 minutes, or until the fat begins to render.
2 Meanwhile, place a saucepan over a medium–high heat and
add the oil. When hot, add the onion and cook for 5 minutes, or
until softened.
3 Remove the corn kernels from the cobs by standing each cob
upright and running a sharp knife down the sides. Add a
handful of the corn to the pancetta pan and cook for a further
2–3 minutes, or until the pancetta is crispy and brown.
4 Add the garlic to the onion and cook for 1–2 minutes, then add
the paprika, double cream, thyme leaves, water and remaining
corn. Stir well and cook over a medium heat for 10 minutes, or
until the corn has softened and the sauce has thickened.
5 Meanwhile, cook the green beans in boiling salted water until
tender. Drain and put to one side until needed.
6 When the corn has softened, stir through the Parmesan, sour
cream and chopped parsley and remove from the heat.
7 Pour the olive oil over the scallops, season with salt and
pepper and gently mix until well coated. Place a large, non-
stick frying pan over a medium–high heat. When hot, carefully
add the scallops and cook for 1–2 minutes on one side, then
flip over, add the butter to the pan and cook for a further
minute. Baste the scallops with the butter and remove the pan
from heat.
8 Spoon the creamed corn into shallow bowls and add the green
beans. Top with the scallops and sprinkle with the pancetta
and corn mixture before serving.
Time-saving tip
If you are really in a hurry, use tinned unsweetened corn instead
of fresh corn kernels and reduce the cooking time by 5 minutes.
Squid and Fennel Stew
This Mediterranean-style one-pot stew is crammed with flavour
despite being so quick and easy to put together. Get your
fishmonger to clean and prep the squid, or buy it ready prepared
from a supermarket to reduce the amount of work you have to do
to get dinner on the table. Serve it with fresh or toasted baguette
to soak up the incredible sauce.
Serves 4
3 tbsp extra virgin olive oil, plus extra for drizzling
1 small fennel bulb, trimmed and finely sliced
½ tsp chilli flakes
2 tsp fennel seeds
1 tsp sweet smoked paprika
2 x 400g tins of chopped tomatoes
600g cleaned squid, or a mixture of cleaned squid and peeled
prawns
2 x 400g tins of butter beans, drained and rinsed
100g pitted Kalamata olives Small handful of flat leaf parsley,
roughly chopped
1 Place a large, non-stick sauté pan over a medium–high heat.
When hot, add the oil and onion and sauté for 2–3 minutes.
Add the garlic and sauté for 2 more minutes. Add the sliced
fennel, chilli, fennel seeds, paprika and rosemary and cook for
3–4 minutes.
2 Increase the heat to high, add the wine and let it reduce by half
before adding the tomatoes to the pan. Bring to a simmer and
cook for 10 minutes.
3 Meanwhile, prepare your squid. Cut down the long side of each
squid tube and open it out flat. Using a sharp knife, lightly
score the inside of the flesh, then cut into 5–7cm pieces.
4 Add the squid to the pan and cook for 5–6 minutes, stirring
occasionally.
5 Add the butter beans and olives and cook for a further 2–3
minutes. Season to taste, remove from the heat and stir in the
parsley.
6 Spoon the stew into warm bowls, drizzle with extra virgin olive
oil and serve with crusty bread and a simple salad.
Miso-glazed Cod
Japanese white miso has a wonderfully deep, savoury richness
and makes a great glaze for fish like cod and salmon. In the not
too distant past, it was available only in Asian shops or from
specialist sites online, but these days it can be found in most
supermarkets. You can use it to flavour soups or poaching broths,
salad dressings, stir-fries or marinades, so keeping some in the
fridge can be the starting point for many meals.
Serves 4
5 tbsp white miso paste
2 tbsp mirin
1½ tbsp sugar
1 tbsp soy sauce
3cm piece of fresh root ginger, peeled and finely grated
4 x 200g cod fillets, skin on and pin-boned
350g Tenderstem broccoli, trimmed
1 tbsp olive oil
For the cucumber pickle
1 cucumber
4 tbsp rice vinegar
1 tbsp caster sugar
Large pinch of salt
To serve
Pickled ginger
2 tbsp furikake seasoning
2 Combine the miso, mirin, sugar, soy sauce and ginger in a
shallow dish just big enough to hold the four pieces of fish.
Coat both sides of the fish in the marinade, then leave it to
marinate, flesh side down, for 10 minutes.
3 Meanwhile, place the broccoli in a small baking tray in a single
layer, drizzle over the olive oil and toss to coat.
4 To make the pickle, use a mandolin or food processor to slice
the cucumber into very thin rounds. Place them in a bowl, add
the rice vinegar, sugar and salt and mix well. Leave to sit for 10
minutes.
5 Put the fish onto a small baking tray and place on the top shelf
of the oven along with the tray of broccoli and cook for 15
minutes.
6 Remove the fish from the oven. If there are any areas where
the glaze hasn’t browned, run a blowtorch over the surface
until evenly coloured.
7 Drain the cucumber and plate the cod with the broccoli and a
spoonful of pickled cucumber. Add some pickled ginger and
sprinkle with furikake seasoning to serve.
Grilled Mackerel with Orange
Gremolata Dressing
We spend a lot of time as a family in Cornwall, where the fish is
amazing. In fact, we barbecue fresh mackerel throughout the
summer, and this orange gremolata is one of our favourite
accompaniments. It’s quick to put together and packs a citrus
punch that goes really well with the oily fish.
Serves 4
4 mackerel fillets, skin on
Olive oil, for grilling
Juice of 1 small orange
4 rosemary sprigs, chopped in half
For the orange gremolata dressing
100ml olive oil
Zest and juice of 1 small orange
2 tbsp roughly chopped flat leaf parsley
1 Preheat the grill to medium–high. Line the grill pan with foil.
2 To make the orange gremolata dressing, put all the ingredients
for it into a bowl and season with salt and pepper. Mix well,
then put to one side.
3 Using a sharp knife, score the skin on the mackerel fillets, then
place them on the prepared grill pan, skin side down. Drizzle
olive oil over each of the fillets, add a squeeze of orange juice
and scatter the rosemary sprigs on top.
4 Place the pan under the grill and cook the fish for 1–2 minutes
before turning over and cooking for another 4–5 minutes, or
until the skin is crisp and the flesh is opaque.
Transfer the fish to a platter and spoon over the gremolata
5 dressing, before serving with a large green salad and lots of
warm crusty bread.
Time-saving tip
Slash the skin of the mackerel several times, as this allows the
heat to penetrate to the centre of the fish and speeds up the
cooking.
Malaysian Fish and Okra Curry
When you are tempted to order a takeaway, remember that this
knockout Malaysian fish curry can be ready in just 30 minutes. It
will be on the table before the delivery driver even sets off to your
house! And this light but creamy, sweet-and-sour curry will blow
most takeaways out of the water. I know that okra is a bit of a
divisive vegetable, so leave it out if you don’t like it.
Serves 4
1 onion, peeled and finely diced
1 long red chilli, deseeded if you want a milder hit, finely
chopped
1 tsp Thai shrimp paste
1 heaped tsp ground turmeric
2 tomatoes, roughly chopped 250ml fish stock
400ml coconut cream
1 kaffir lime leaf
1 tsp coconut palm sugar
1 tbsp tamarind paste
650g monkfish fillets
200g okra
2 tbsp chopped coriander
1 Place a large, non-stick sauté pan over a medium–high heat
and add the oil. When hot, add the onion and cook for 2–3
minutes, or until softened.
2 Add the garlic, ginger and chilli, and cook for 2 minutes before
adding the shrimp paste and turmeric. Stir for 1 minute, or until
fragrant, then add the tomatoes, fish stock, coconut cream,
kaffir lime leaf, lemongrass paste, palm sugar and tamarind
paste. Stir well, bring to the boil and simmer for 10–12 minutes.
3 Meanwhile, cut the monkfish into 3–5cm pieces. Trim the okra
and cut each one in half at an angle.
4 Add the okra to the pan and cook for 2 minutes, then add the
monkfish and cook for a further 5–6 minutes, or until cooked
through. Remove the pan from the heat, stir in the coriander
and serve in bowls with basmati rice or Aromatic Saffron Pilaf
(see page 210).
Tuna Steaks with Preserved Lemon
Couscous
All types of fish are quick to cook, but tuna wins the speed prize
because it’s served rare in the middle and is literally in and out of
the pan in four minutes. These steaks are seasoned with sumac,
which has a lemony tang. It offsets the meaty tuna brilliantly and
complements the Moroccan flavours in the couscous.
Serves 2
2 x 200g tuna steaks
1 tbsp olive oil
For the preserved lemon couscous
100g couscous
Pinch of saffron
½ preserved lemon, finely chopped
150ml vegetable stock
¼ cucumber
2 tbsp coriander leaves
2 tbsp mint leaves
1 x 400g tin of chickpeas, drained and rinsed
To serve
½ tsp sumac
Lemon wedges
1 Put the couscous into a heatproof bowl. Using a pestle and
mortar, grind the saffron to a powder, then place in a small
saucepan with the preserved lemon and vegetable stock. Bring
to the boil and pour over the couscous. Stir well, cover the
bowl with cling film and leave to sit for 5–10 minutes.
2 Meanwhile, finely dice the cucumber and roughly chop the
herbs.
3 Uncover the couscous and fluff it up with a fork. Add the
cucumber, herbs, chickpeas, extra virgin olive oil and a little
lemon juice. Mix well and season with salt and pepper. Set
aside.
4 Place a large, non-stick frying pan over a medium–high heat.
Drizzle the tuna steaks with the olive oil and season both sides
with salt and pepper. When the pan is smoking hot, add the
tuna and cook for 2 minutes on each side.
5 Spoon the couscous onto plates and place the tuna on top.
Sprinkle each plate with the sumac and serve with lemon
wedges and a green salad.
If you have more time…
… make the Moroccan Carrot Salad on page 205 to go with
this. It will turn a simple lunch into a feast.
Baked Sea Bream with Fennel, Carrot
and Lemon
I have seasoned these sea bream fillets with fennel pollen, which
is exactly what it sounds like – the pollen from fennel flowers,
which has been sun-dried in southern Italy. I have made it
optional as it’s an expensive ingredient, but you need only a little
because it’s so intense and a little goes a long way. Its aniseed
flavour goes wonderfully with fish, chicken and pork, and is also
good lightly sprinkled over salads or couscous.
Serves 2
1 large carrot
2 baby fennel bulbs
2 tbsp olive oil
Zest and juice of 1 lemon
2 x 120g sea bream fillets
1 tsp fennel pollen (optional)
2 Cut two pieces of baking paper about 35 x 40cm, and fold
each one in half lengthways.
3 Peel the carrot and use a mandolin or vegetable peeler to slice
into fine ribbons. Trim the fennel, reserving any fronds, and
finely slice the bulb into ribbons.
4 Divide the vegetables between the two pieces of baking paper,
placing them to the right of the fold. Pour over a tablespoon of
oil, then sprinkle with any reserved fronds and the lemon zest.
5 Using a sharp knife, score the sea bream skin, then place a
fish fillet on top of the vegetables, skin side up, and season
with salt and pepper. Squeeze the lemon juice over each fillet,
then sprinkle with the fennel pollen (if using).
6 Fold the baking paper over the fish and seal the long edges
together by folding them over each other. Twist the ends and
tuck them underneath. Put the parcels on a baking tray and
place on the top shelf of the oven for 8–10 minutes, or until the
fish is cooked through.
7 Serve the sea bream in the paper bags with new potatoes and
a green salad.
Time-saving tip
Using a mandolin or vegetable peeler to cut vegetables into
ribbons means they will cook more quickly than if you slice
them. You can also serve them raw for a crunchy salad.
Garlic and Chilli Prawns
Prawns – in fact, shellfish in general – are the perfect fast food
because they take just a few minutes to cook. All the work here is
in chopping the garlic and chilli and quartering the tomatoes.
Make sure you serve these lip-smackingly good prawns with
plenty of good bread for mopping up all the juices, and a lot of
paper napkins as things could get messy…
Serves 2
4 tbsp olive oil
1 red chilli, deseeded if you want a milder hit, finely chopped
Pinch of chilli flakes (optional)
600g raw tiger prawns
80ml manzanilla sherry
1 tsp tomato purée
200g cherry tomatoes, quartered
25g butter, cut into 1cm cubes
2 tbsp chopped flat leaf parsley
1 Place a large, non-stick frying pan over a medium–high heat
and add the oil. When hot, add the garlic, chilli and chilli flakes
(if using), and stir gently for 1 minute.
2 Add the prawns and cook until pink on one side. Turn each of
the prawns over and add the sherry, tomato purée and cherry
tomatoes. Cook for 1–2 minutes, or until the prawns are pink all
over, then transfer the prawns to a plate. Continue to cook the
mixture in the pan for 2–3 more minutes, until the tomatoes
have softened.
3 Return the prawns to the pan, stir in the butter and parsley,
and season to taste. Serve with a green salad and some crusty
bread to mop up the delicious sauce.
Pan-fried Salmon with Warm Potato
Salad
This dish might seem a little old-fashioned, but I don’t think you
can beat a simple, unadorned piece of salmon with warm
potatoes dressed Scandinavian style with crème fraîche, capers
and dill. Make sure you choose the freshest, most ethically
sourced salmon possible, and don’t overcook it – the skin should
be crisp but the flesh should still be a little translucent in the
middle.
Serves 4
700g new or salad potatoes, such as Charlotte or Pink Fir Apple
½ tsp salt
1 bay leaf
2 thyme sprigs
5 black peppercorns
1 tbsp olive oil
4 salmon fillets, skin on
2 banana shallots
2 tbsp dill
150g crème fraîche
2 tbsp nonpareille capers
Lemon wedges, to serve
Add the potatoes, salt, bay leaf, thyme sprigs and
peppercorns, cover the pan with a lid and bring to the boil.
Once boiling, remove the lid, reduce the heat and simmer for
10–12 minutes, or until cooked through.
2 While the potatoes are cooking, peel and finely chop the
shallots and chop the dill.
3 Once the potatoes are cooked, drain and lay them out on a
chopping board to cool a little. Discard the bay leaf, thyme
twigs and peppercorns.
4 Place a large frying pan over a medium–high heat and add the
olive oil. Season the salmon fillets with salt and, once the oil is
hot, add them to the pan, skin side down. Cook for 3–4
minutes before turning over and cooking for another 1–2
minutes. Remove the pan from the heat and set to one side.
5 Using a clean tea towel to protect your hand, slice the hot
potatoes and put them into a bowl with the shallots, dill, crème
fraîche and capers. Stir to combine, and season generously
with salt and black pepper.
6 Place the salmon fillets on plates with a lemon wedge
alongside, and add a generous spoonful of the warm potatoes.
Serve with a green salad.
Chinese-style Baked Sea Bass
Cooking fish in a bag (en papillote) is a great way to impart
flavour into the flesh, and there is the added bonus of very little
mess to wash up afterwards. Here I have seasoned the sea bass
with ginger, chilli and garlic as well as rice wine, sesame oil and
oyster sauce, so the aroma that hits you when you open the bag
is sensational.
Serves 2
4 baby pak choi, cut in half lengthways
100g baby corn, larger ones halved lengthways
2 x 180g sea bass fillets, skin on
5cm piece of fresh root ginger, peeled and julienned
1 long red chilli, deseeded if you want a milder hit, finely sliced
½ tsp cornflour
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil, plus extra to serve
4 tbsp Shaoxing rice wine
Jasmine rice, to serve
2 Cut two pieces of baking paper about 35 x 40cm, and fold
each one in half lengthways. Lay the pak choi to the right of
each fold. Put the beans on top, then place the corn on top of
the beans.
3 Cut each sea bass fillet in half across the middle and place two
halves, overlapping slightly, on top of the vegetables.
4 Sprinkle the ginger, garlic and chilli over the fish.
5 Put the cornflour in a bowl with the soy sauce and mix until
well combined. Add the oyster sauce, sesame oil, rice wine and
white pepper and mix again. Spoon the mixture over the fish.
6 Fold the baking paper over the fish and seal the edges
together by folding them over each other. Twist the ends and
tuck them underneath. Put the parcels on a baking tray and
place on the top shelf of the oven for 15 minutes.
7 Place the parcels on two serving plates, open them up and
drizzle with a little extra sesame oil before serving with jasmine
rice.
Salt and Pink Pepper Prawns with
Lime Mayonnaise
Pink peppercorns aren’t technically peppercorns at all; they’re
actually a type of berry, but they have a peppery taste and aroma,
and, although a bit milder, can be used in many of the same
dishes as regular pepper. Here the combination of pink pepper,
lime and coriander marries beautifully with the sweetness of the
prawns for a cracking starter or main course.
Serves 4
1 tbsp pink peppercorns
½ tsp sea salt
Zest and juice of 2 limes
3 tbsp olive oil
500g raw, peeled king prawns
1 tbsp roughly chopped coriander
For the lime mayonnaise
100g mayonnaise
Juice of 1 lime
1 Using a pestle and mortar, grind the peppercorns and salt into
a coarse powder.
2 Put the lime zest and juice into a large bowl, then stir in the
olive oil and pink pepper mixture.
3 Add the prawns and, using clean hands, toss gently until they
are well coated.
4 Mix the mayonnaise and lime juice together in a small bowl.
and, when very hot, add the prawns. Cook for 2–3 minutes,
stirring regularly, until all the prawns are pink and cooked
through.
Tip the prawns onto a platter, sprinkle with the coriander and
6 serve immediately with the lime mayonnaise and a big green
salad.
Roast Hake with Saffron Mayonnaise
Hake is a meaty white fish with a mild flavour that is increasingly
replacing less-sustainable haddock and cod on menus. I love it
for its slightly sweet-tasting flesh and its ability to take on other
flavours as diverse as chorizo, black pudding and, as here,
orange and saffron. I know it’s easier to open a jar of mayo than
to make your own, but the flavour of home-made is incomparable,
so give this a go.
Serves 4
300g Tenderstem broccoli
4 x 200g hake fillets, skinned and pin-boned
1 tbsp thyme leaves
Zest and juice of ½ orange
1 lemon, cut into wedges
For the saffron mayonnaise
Pinch of saffron
1 tbsp boiling water
2 egg yolks
2 small garlic cloves, peeled and crushed
1 tbsp Dijon mustard
80ml olive oil
80ml vegetable oil
2 Using a pestle and mortar, grind the saffron to a powder, then
add the boiling water and leave to sit.
3 Put the broccoli into a large roasting tray and place the hake
fillets on top, skin side down. Sprinkle with the thyme, salt and
pepper, then drizzle with the olive oil. Add a little orange zest
to each piece of hake.
4 Place the tray in the oven on a high shelf for 10–15 minutes, or
until the fish is cooked through and the broccoli is slightly
charred.
5 Meanwhile, make the mayonnaise. Put the egg yolks, garlic
and mustard into a bowl. Whisk well, then pour the two oils into
the bowl in a gentle stream while whisking constantly. Add the
saffron water and a little salt and pepper and whisk again. Add
lemon juice to taste.
6 Remove the hake from oven and squeeze over the orange
juice. Leave to rest for 2–3 minutes, then serve with a big
dollop of the saffron mayonnaise and a lemon wedge on each
plate.
Chef’s tip
Grinding your saffron threads in a mortar and pouring over a
little hot water before using will get the maximum flavour out of
this expensive spice.
Poultry
Saffron Chicken Flatbreads with
Minted Yoghurt
When we’re in LA, we like to barbecue almost all year round, and
chicken on sticks is a family favourite, probably because it’s so
easy and there are endless variations. I love using the mild-
mannered spice saffron, which stains the meat golden yellow and
imparts a gentle Mediterranean scent to everything. The fresh
minted yoghurt is the perfect accompaniment, but you could
replace it with tzatziki if you’re in a rush.
Serves 2
Pinch of saffron
1 tbsp boiling water
500g boneless, skinless chicken thighs
2 garlic cloves, peeled and crushed
1 tsp thyme leaves
Zest of 1 lemon
4 tbsp Greek yoghurt
1 red onion, peeled and cut into 8 wedges
2 flatbreads
2 large handfuls of mixed salad leaves
2 tbsp crispy fried onions (available from supermarkets), to serve
(optional)
For the minted yoghurt
150g Greek yoghurt
Small handful of mint leaves, finely chopped
1 Soak 4 bamboo skewers in water for at least 30 minutes.
Preheat the oven to 240°C/220°C fan/Gas 9.
Using a pestle and mortar, grind the saffron to a powder, then
2 cover with the boiling water and leave to sit.
3 Cut the chicken into 5cm pieces and place in a bowl with the
garlic, thyme, lemon zest and yoghurt. Season with salt and
pepper, add the saffron water and mix well.
4 Thread the chicken pieces onto the skewers, alternating them
with the red onion. Place on a non-stick roasting tray and put
on a high shelf in the oven for 12 minutes.
5 Meanwhile, make the minted yoghurt. Combine the yoghurt
with the mint, add lemon juice to taste and season with a little
salt and pepper. Set aside until needed.
6 Put the flatbreads on a baking tray and place in the bottom of
the oven to warm for a few minutes.
7 Preheat the grill. When the chicken has been cooking for 12
minutes, place it under the grill and cook for a further 3–4
minutes, until golden brown and cooked through.
8 Put the flatbreads on plates and spread some of the minted
yoghurt down the middle. Add a handful of the salad leaves to
each and divide the tomatoes between them. Put the cooked
skewers on top and sprinkle with fried onions to serve.
Chef’s tip
Whenever using wooden skewers for grilling or barbecuing, you
will need to soak them in water for at least 30 minutes in
advance of cooking or they will burn.
Asian Duck Salad
Duck is quite a dense meat, but because it’s served pink in the
middle, it’s relatively quick to cook. The robust, gamey flavour of
the duck goes brilliantly with Chinese five-spice, which is a mix of
star anise, Chinese cinnamon, Sichuan pepper, cloves and fennel
seed. It gives an instant Asian vibe to stir-fries, ribs, chicken
wings and pork, or use it in baking to add a new dimension to
cakes and fruit puddings.
Serves 2
2 duck breasts
1 tsp Chinese five-spice powder
6 radishes, finely sliced
⅓ cucumber, halved lengthways and sliced at an angle
2 large handfuls of watercress
2 large handfuls of beansprouts
2 large handfuls of mixed salad leaves
Small handful of coriander leaves
1 tsp toasted sesame seeds
1 long red chilli, deseeded if you want a milder hit, finely sliced at
an angle
2 spring onions, green parts only, finely sliced lengthways
For the dressing
1½ tbsp hoisin sauce
1 tsp peeled and grated fresh root ginger
1 tbsp sesame oil
1 tbsp rice vinegar
Juice of ½ lime
2 Using a very sharp knife, score the skin on the duck breasts in
diagonal lines, first in one direction, then the other so you have
a diamond pattern. Rub in the Chinese five-spice, then season
both sides with salt and pepper.
3 Put the duck breasts, skin side down, in a non-stick, ovenproof
frying pan. Place the pan over a medium–high heat and cook
for 7 minutes, or until the fat has rendered and the skin is crisp
and golden.
4 Meanwhile, put the radishes and cucumber into a salad bowl
with the watercress, beansprouts, mixed salad leaves and
coriander.
5 Make the dressing by whisking all the ingredients together.
6 Turn the duck breasts over and place the frying pan in the
oven for 3–4 minutes. Remove from the oven and leave to rest
for 2–3 minutes.
7 Add half the dressing to the salad bowl and mix well. Divide the
salad between two serving plates.
8 Carve the duck into thick slices and arrange on top of the
salad. Spoon over the remaining dressing and sprinkle with the
sesame seeds, chilli and spring onions before serving.
Time-saving tip
When you are grating ingredients, such as ginger, lime zest or
cheese, grate onto a plate rather than a chopping board. It’s
much quicker and easier to tip the ingredient into the pan, and
you don’t leave half of it behind on the board.
Moroccan Chicken Traybake
Using a spice mix like ras-el-hanout is a great kitchen shortcut –
just sprinkle it over the vegetables and chicken in this easy
traybake and you will be instantly transported to the souks of
Morocco or Tunis without any effort at all. However, keep an eye
on the sell-by date of ground spices – after a year or two they
lose their potency, so don’t let them languish in the back of your
cupboard for more than a decade and then expect them to taste
of anything.
Serves 4
200g baby carrots
2 red onions, peeled and each cut into 8 wedges
2 tbsp olive oil
2 tbsp ras-el-hanout
200ml chicken stock
150g couscous
4 chicken breasts, skin on
2 courgettes
50ml water
4 tbsp chopped coriander
15g nibbed pistachios, roughly chopped
Rose petals, to serve (optional)
2 Wash the baby carrots, cutting any larger ones in half
lengthways. Place in a large roasting tray with the onions.
Drizzle with 1 tablespoon of the olive oil and sprinkle over 1
tablespoon of ras-el-hanout until evenly coated. Place in the
oven for 10 minutes.
3 Pour the chicken stock into a small pan, place over a medium–
high heat and bring to the boil. Put the couscous into a bowl
with a little salt and pepper. Pour the hot stock over it, cover
with cling film and set aside to absorb the liquid.
4 Score the chicken skin with a sharp knife, then season with
salt and pepper and sprinkle over ½ tablespoon ras-el-hanout.
5 Cut each courgette into quarters lengthways and then into
5cm lengths, then sprinkle with the remaining ½ tablespoon
ras-el-hanout. Remove the tray from the oven and add the
courgettes and chickpeas. Place the chicken breasts on top
and drizzle with the remaining tablespoon of olive oil. Add the
water to the bottom of the pan and return to the oven on a high
shelf for 15 minutes.
6 Meanwhile, uncover the couscous and fluff it up with a fork.
Stir in the coriander, then add lemon juice and salt and pepper
to taste.
7 Remove the roasting tray from the oven and sprinkle with
pistachios and rose petals (if using). Bring to the table and
serve straight from the tray.
Buffalo Chicken and Blue Cheese
Dressing
As I spend a lot of time in the United States these days and have
eight restaurants there now, I have become partial to some of the
classic foods of America. This is my take on buffalo chicken with
blue cheese dip and hot sauce, and it is finger-licking good, if I
say so myself. Using mini fillets keeps the cooking time short,
and they are easy to pick up and eat without getting yourself into
a sticky mess.
Serves 2
8 chicken mini fillets
300ml buttermilk
1½ tsp garlic granules
1½ tsp onion powder
1 tsp dried thyme ½ tsp cayenne pepper
150g plain flour
80ml RedHot Wings Sauce
For the dressing
50g Greek yoghurt
50g sour cream
1 tbsp mayonnaise
35g blue cheese, crumbled
Squeeze of lemon juice
2 dashes of Worcestershire sauce
To serve
Celery sticks
Little gem lettuce leaves
2 Put the chicken into a bowl with the buttermilk, garlic granules,
onion powder, thyme, cayenne pepper and a little salt and
pepper. Mix well.
3 Heat a one-third depth of oil in a large pan to 190°C, or until a
cube of bread browns in 25 seconds.
4 Meanwhile, mix all the dressing ingredients together. Season
to taste.
5 Put the flour into a shallow bowl, add some salt and pepper
and mix well. Take a mini fillet out of the marinade, keeping as
much buttermilk on it as possible, and coat in the flour.
Transfer to a plate while you repeat this step with 3 more
fillets.
6 Once the oil has reached temperature, carefully add the
coated fillets and cook for 4–5 minutes, or until deep golden
brown and cooked through. Drain on kitchen paper, then
transfer to a baking tray and place in the oven to keep warm.
7 Flour the remaining chicken fillets while you bring the oil back
up to temperature. When it’s hot enough, carefully add the
fillets and cook for 4–5 minutes. Drain on kitchen paper, then
keep warm with the other fillets.
8 Pour the Red Hot Wings Sauce and blue cheese dressing into
serving bowls, and serve alongside the chicken with celery
sticks and lettuce.
… leave the chicken fillets in the buttermilk marinade overnight;
they will be even more tender when it comes to cooking them.
Wild Garlic Turkey Kievs
It’s back to the 1970s with this retro dish, but these days I use
turkey (the breasts are so much bigger and easier to work with)
and wild garlic for a more subtle, sophisticated flavour. If it isn’t
wild garlic season and you haven’t got any wild garlic butter in
the freezer (see Tip, page 47), add another regular garlic clove to
the recipe.
Serves 2
2 tbsp roughly chopped tarragon
Zest of ½ lemon
2 small garlic cloves, peeled and crushed
Large handful of wild garlic, roughly chopped
1 egg
50g plain flour
50ml milk
75g panko breadcrumbs
1 tbsp finely chopped flat leaf parsley or dill
4 x 100g turkey escalopes
1 Put the butter, tarragon, lemon zest, garlic and wild garlic into
a small food processor. Season with a little salt and pepper
and blend until well combined.
2 Put the egg, flour and milk in a shallow bowl and whisk
together to make a batter.
3 Mix the panko breadcrumbs with the parsley in a second
shallow bowl.
4 Lay 2 of the escalopes on a piece of cling film so that they are
slightly overlapping. Bash them lightly with a rolling pin to join
them together and to make the meat an even thickness.
5 Put half the wild garlic butter on one half of the joined
escalope, leaving a 1.5cm border around it. Spread a little
batter all the way around the edges, then fold the escalope
over the garlic butter and press down to seal well. Repeat
steps 4 and 5 with the remaining escalopes.
6 Dip each Kiev in the batter, making sure they are coated
evenly, then cover in the panko breadcrumbs. Place them into
the fridge for 5 minutes.
7 Meanwhile, cook the green beans in salted boiling water until
tender. Drain and keep warm until needed.
8 Place a sauté pan over a medium–high heat and add a 2cm
depth of oil. When hot, carefully place each Kiev in the oil and
cook for 3–4 minutes on each side, or until deep golden and
cooked through. Drain on kitchen paper and serve immediately
with the green beans.
Chinese-style Ginger Chicken with
Garlic Rice
For many people, chicken is the mainstay of the midweek supper,
and I think some of us are always on the lookout for new and
interesting ways of serving it. This recipe is quick, full of flavour
and bound to be popular. Crisping the skin as described is a
really easy trick for adding crunch and flavour. It’s not an
essential step but it will take this dish to the next level.
Serves 4
6 spring onions – 4 trimmed and cut in half; 2, green part only,
finely sliced, to serve
500ml chicken stock
1 tbsp light soy sauce Sea salt
For the garlic rice
260g jasmine rice
1 tbsp sesame oil
3 large garlic cloves, peeled and finely chopped
500ml chicken stock Pinch of ground white pepper
2 Remove the skin from the chicken breasts and scrape any
excess fat off it with a sharp knife. Season both sides of the
skin with salt and place on a baking tray. Place another baking
tray on top to keep the skin flat and place in the oven for 12–15
minutes, or until golden and crisp. Set aside to cool.
3 Put the chicken breasts, ginger, spring onion halves and 500ml
chicken stock into a saucepan, place over a high heat and
bring to the boil.
4 Meanwhile, wash the jasmine rice three times and drain
thoroughly. Heat the vegetable oil and sesame oil in a
saucepan, then add the garlic and cook for 2 minutes. Add the
rice, 500ml chicken stock and the pepper and bring to the boil.
Place a lid on the pan, reduce the heat to low and simmer for
5–8 minutes, or until the rice is cooked.
5 Once the chicken pan is boiling, reduce the heat and simmer
gently for 5 minutes. Remove the chicken from the pan and set
aside to rest. Discard the spring onions, then rapidly return the
stock to the boil. Add the Shaoxing wine and soy sauce and
cook for another 5 minutes.
6 Spoon the rice into bowls, then slice the chicken and lay it on
top. Ladle the stock over and garnish with the spring onion
greens. Crumble a piece of chicken skin over each bowl to
serve.
Crispy Chicken Thighs with Romesco
Sauce
Romesco is a vibrant red pepper sauce given texture by blitzed
almonds. It’s a dream with chicken, but it can also be served with
fish, prawns and roasted leeks or calçots – the large spring
onions from Catalonia in Spain, where the sauce comes from.
Brilliantly, you can buy roasted red peppers in a jar, so you don’t
have to prepare them yourself, making this sauce almost
completely hassle-free.
Serves 2
4 chicken thighs, bone in and skin on
2 tbsp olive oil
100g cavolo nero
1 tbsp water
120g padrón peppers
For the sauce
150g roasted peppers, from a jar
20g toasted blanched almonds
¼ tsp sweet smoked paprika
20g sourdough bread, crust removed
40ml extra virgin olive oil
2 Season the chicken thighs with salt and pepper. Place a large,
ovenproof frying pan over a high heat. When hot, add 1
tablespoon of the olive oil and put the chicken thighs in skin
side down. Reduce the heat to medium and cook the chicken
for 8 minutes.
3 Once the chicken skin is golden brown and crisp, turn the
thighs over and add the cavolo nero and water. Season with a
little salt and pepper, then place the whole pan in the oven for
8 minutes.
4 Meanwhile, place all the romesco sauce ingredients in a small
food processor with a little salt and pepper, and blend until
smooth.
5 Place a small frying pan over a high heat. When very hot, add
the remaining tablespoon of olive oil, the padrón peppers and a
sprinkle of salt. Cook for 4–5 minutes, or until the skin on the
peppers has blistered and softened.
6 Remove the chicken from the pan and set aside to rest. Mix
the cavolo nero into the pan juices and serve with the chicken,
padrón peppers and a generous spoonful of the romesco
sauce.
Double Lemon Chicken
Lemon and chicken is a classic pairing, but by adding both fresh
and preserved lemons to this recipe, the lemon flavour is
intensified and it becomes something new. The almost molten
sauce is sweet, sticky and utterly delicious. Serve with mashed
potatoes (see page 213), lightly cooked green vegetables or a
simple salad to counterbalance the richness.
Serves 4
2 tbsp olive oil
8 chicken thighs, bone in and skin on
5 garlic cloves, peeled and crushed with the blade of a chef’s
knife
3 thyme sprigs
1 fresh lemon
1 preserved lemon
2 tbsp dark soy sauce
3½ tbsp runny honey
1 tbsp water
2 tbsp roughly chopped flat leaf parsley
2 Place a large ovenproof frying pan over a high heat and, when
hot, add the olive oil. Season the chicken thighs with salt and
pepper and add them to the pan with the garlic and thyme
sprigs. Cook for 2–3 minutes on each side, or until golden
brown.
3 Meanwhile, slice the fresh lemon very finely on a mandolin, and
roughly chop the preserved lemon.
4 Add the sherry vinegar to the frying pan and allow to reduce
by half before adding the soy sauce and honey. Shake the pan
to mix the sauce and reduce the heat to medium–high.
5 Pour in the tablespoon of water, then add the fresh and
preserved lemons and bring to a simmer and place in the oven
for 10–15 minutes, or until the chicken is cooked through and
the sauce has reduced to a thick syrup.
6 Transfer the chicken to a serving dish and sprinkle with the
parsley before serving with green vegetables or a salad.
Chef’s tip
To get more juice out of a lemon, heat it in the microwave for 20
seconds on full power before squeezing it. The heat helps
break down the membranes in the fruit, which means the juice
is released more easily.
Thai Chilli and Basil Chicken
Thai basil is woodier and more robust than regular Italian basil,
and has a spicy aniseed flavour that is quite distinct from its
European cousin’s. It isn’t always easy to get hold of, but it’s
worth trying to track down to experience for yourself. When stir-
frying, efficiency is everything – get all your ingredients prepped
before you start and the process of getting dinner on the table
will be seamless.
Serves 4
350g jasmine rice
600ml water
3 skinless, boneless chicken breasts, finely sliced
4 Thai bird’s-eye chillies, finely sliced
1 onion, peeled and thickly sliced
150g Tenderstem broccoli, cut into 5cm lengths
150g fine green beans, trimmed and halved
About 4 tbsp vegetable oil
2 tbsp oyster sauce
1 tbsp soy sauce
80ml chicken stock
2 tbsp fish sauce
1 tbsp caster sugar
1 tbsp cornflour
1 tbsp water
Large handful of Thai basil leaves
Small handful of regular basil leaves
1 Wash the rice three times until the water runs clear, then place
in a saucepan with the measured water and a pinch of salt.
Bring to the boil, then reduce the heat to a low simmer and
place a lid on the pan. Cook for a further 10–12 minutes, or
until the liquid has gone and the rice is cooked.
2 Meanwhile, prepare the meat and all the vegetables for the
stir-fry. Season the chicken with salt and white pepper.
3 Place a wok over a very high heat until smoking hot. Add 1
tablespoon vegetable oil and stir-fry a quarter of the chicken
for 1 minute, or until it has browned lightly. Quickly remove the
wok from the heat and transfer the chicken to a plate. Return
the wok to the heat and cook the remaining chicken in the
same way, adding more oil as necessary.
4 Combine the oyster sauce, soy sauce, chicken stock, fish
sauce and sugar in a small bowl. In a separate bowl, mix the
cornflour with the water.
5 Put the wok back on the heat, adding more oil as necessary,
then stir-fry the garlic and half the chillies for 1 minute.
6 Add the onion and stir-fry for 2 minutes. Add the broccoli and
green beans and cook for 2 minutes, adding a little water if
they begin to stick.
7 Return the chicken to the wok and cook for a further 2–3
minutes.
8 Add the oyster and soy sauce mixture to the wok, then stir in
the cornflour paste and Thai basil leaves and cook for 1 more
minute.
9 Spoon the rice and stir-fry into bowls and sprinkle with the
remaining chillies and basil leaves before serving.
Chicken Ramen
Originally an import from China, the Japanese have made this
noodle soup their own by flavouring the broth with ingredients
such as miso, kombu and katsuobushi (dried tuna flakes). I use
miso and dashi powder to give it that authentic taste, both of
which are available from Asian supermarkets or online. In Japan,
it isn’t rude to slurp as you eat the noodles or to put the bowl to
your lips to drink the last bit of the soup, so feel free!
Serves 2
2 eggs
100g ramen noodles
2 large handfuls of baby spinach
1 litre chicken stock
1 tbsp white miso paste
2 tsp dashi powder
2 tbsp soy sauce
2 tbsp saké (Japanese rice wine)
1 long red chilli, deseeded if you want a milder hit, finely sliced at
an angle
2 spring onions, trimmed and finely sliced at an angle
1 tsp furikake seasoning
Sesame oil, to serve
1 Bring a kettle of water to the boil, pour into a saucepan and
bring back to the boil over a high heat. Gently lower the eggs
into it and cook for 5–6 minutes for a slightly runny yolk.
2 Meanwhile, put the vegetable oil in a non-stick frying pan and
place over a high heat. Season the chicken breasts with salt
and a little white pepper and place in the pan, skin side down.
Cook over a medium heat for 4–5 minutes on one side.
3 Using a slotted spoon, transfer the eggs to a bowl of cold
water to stop them cooking.
4 Add some salt to the water in the saucepan and bring back to
the boil. Add the noodles and cook for 3–4 minutes, or until
just tender. Drain and divide between two serving bowls. Add a
handful of baby spinach and a handful of beansprouts to each
bowl.
5 Carefully peel the eggs and cut them in half lengthways.
6 Pour the chicken stock into a saucepan, add the miso paste,
dashi powder and soy sauce, then place the pan over a
medium heat.
7 Turn the chicken breasts over and add the garlic and ginger to
the pan. Cook for another 2–3 minutes, stirring the garlic and
ginger often. Add the saké and cook for another 2 minutes.
8 When the chicken is cooked, remove it from the pan to rest.
Add the pan juices, along with the garlic and ginger, to the
chicken stock and stir well.
9 Slice the chicken and place on top of the noodles. Ladle over
the stock and garnish with the chilli, spring onions, microherbs
and furikake seasoning. Add the halved eggs to the bowls,
drizzle with a little sesame oil and serve.
Pan-seared Duck Breast with Pak
Choi and Orange Sauce
Duck with orange is clearly a tried-and-tested combination, but
adding soy sauce, honey and ginger gives it an Asian twist that
freshens up the old French classic. Make sure you get quite a bit
of colour on the pak choi before adding the sauce ingredients –
the bitterness of the charred edges offsets the sweetness
beautifully.
Serves 4
4 duck breasts
4 pak choi, halved
250ml orange juice
50ml soy sauce
50g butter
50g runny honey
1 tbsp black and white sesame seeds
Cooked rice, to serve
1 Preheat the oven to 200°C/180°C fan/Gas 6 and place a
baking tray inside to heat up.
2 Using a very sharp knife, score the skin on the duck breasts in
diagonal lines, first in one direction, then the other so you have
a diamond pattern. Season well with salt and pepper.
3 Put the duck breasts, skin side down, in a non-stick, ovenproof
frying pan. Place the pan over a medium–high heat and cook
for 7 minutes, or until the fat has rendered and the skin is crisp
and golden.
4 Turn the duck breasts over and place the frying pan in the
oven for 3–4 minutes. Transfer the duck to a warm plate and
leave to rest for 2–3 minutes.
5 Meanwhile, return the frying pan to the hob and add the halved
pak choi. Cook for 2 minutes, or until beginning to colour, then
add the orange juice, soy sauce, ginger and butter and bring to
a simmer. Stir in the honey and reduce to a thick sauce.
6 To serve, slice the duck at an angle and plate up with the pak
choi and some cooked rice. Pour over the sauce and sprinkle
with the sesame seeds before serving.
Chef’s tip
Before measuring honey, coat the measuring spoon or bowl
with a thin layer of flavourless cooking oil, and the honey will
slip straight off into the pan or mixing bowl without leaving a
sticky mess behind. It’s more accurate too.
Pancetta-wrapped Guinea Fowl with
Glazed Carrots and Mustard Sauce
I love guinea fowl – it’s gamier and sweeter than chicken and
feels more special. As the breasts are very lean, wrapping them
in pancetta stops them drying out and adds a delicious salty
crunch. Don’t be tempted to cook the carrots in a saucepan – it is
the wide surface area of the frying pan that allows the cooking
liquor to reduce to a glaze.
Serves 2
12 thin slices of pancetta
2 skinless guinea fowl breasts
1 banana shallot, peeled and finely chopped
1 tsp wholegrain mustard
1 tsp Dijon mustard
1 tsp thyme leaves
50ml dry white wine
150ml chicken stock
125ml double cream
For the glazed carrots
300g Chantenay carrots
40g butter
250ml chicken stock
1 tsp honey
2 Wash the carrots and put them into a large frying pan with the
butter, chicken stock and honey. Add a little salt and pepper
and place over a high heat. Bring to the boil, then reduce the
heat to a strong simmer and cook for about 15 minutes, stirring
occasionally, until the carrots are tender.
3 Meanwhile, lay 6 slices of pancetta on a chopping board,
overlapping them slightly. Season the guinea fowl breasts and
place one of them in the middle of the pancetta. Wrap the
pancetta around it, then repeat this step with the second one.
4 Place a non-stick frying pan over a high heat. When hot, add
the oil, then the guinea fowl breasts and cook for 2–3 minutes
on each side, or until the pancetta is golden brown all over.
Transfer to a small baking tray and place in the oven for 5
minutes.
5 Return the frying pan to the heat, add the shallot and cook for
2 minutes, or until softened. Stir in the mustards and thyme
leaves, then add the wine and allow it to reduce by half over a
high heat. Add the stock and cream, season with a little salt
and pepper and reduce until the sauce thickens.
6 Remove the guinea fowl from the oven, keep warm and allow to
rest for 10 minutes.
7 Check on the carrots – they should be cooked and the sauce
should have reduced to a glaze. Stir in the parsley and remove
the pan from the heat.
8 Serve the guinea fowl breasts with the glazed carrots,
spooning the sauce over the top or serving it in small side
dishes.
… make the Garlic and Herb Mash (see page 213); it would go
brilliantly with this richly flavoured dish.
Meat
Steak Tacos with Pink Pickled Onion
and Pico de Gallo
Mexican street food is everywhere in LA, and I love the many
different variations of tacos you can buy – pork, beef, chicken
and fish in amazing sauces. The great thing about making tacos
at home is that everyone can fill their own, leaving out the bits
they don’t like, and adding plenty of what they do. Pico de gallo, a
roughly chopped salsa, doesn’t usually contain avocado, but I
love the creaminess it adds.
Serves 2
2 x 220g bavette steaks
1 tsp ground cumin
1 tsp Mexican chilli powder
6–8 x 15cm round Mexican corn or blue corn tortillas
For the pickled onion
2 red onions, peeled and finely sliced
¼ tsp dried oregano
Juice of 1 lime
For the pico de gallo
200g cherry tomatoes, quartered
1 green jalapeño chilli, deseeded if you want a milder hit, sliced
Small handful of coriander, roughly chopped
1 ripe avocado, peeled, stoned and diced
Squeeze of lime juice
For the chipotle crema
150g sour cream
2 tsp chipotle paste
1 Sprinkle the steaks with the cumin and chilli powder. Drizzle
with the olive oil and season with salt and pepper.
2 Put the sliced onions into a small bowl and cover with boiling
water. Leave for 10 minutes.
3 Meanwhile, make the pico de gallo: put the tomatoes and
jalapeño into a small bowl with the coriander, avocado and lime
juice. Season to taste.
4 Drain the onions, then place them in a small bowl. Add the
oregano, lime juice and a little salt and stir to combine.
5 Heat a large, non-stick frying pan over a high heat and cook
the steaks for 3–4 minutes on each side. Transfer to a warm
plate and leave to rest.
6 Heat the tortillas in a large frying pan one at a time until lightly
toasted on each side.
7 Make the chipotle crema by mixing the sour cream with the
chipotle paste.
8 Carve the steaks into thick slices. Place the tortillas on two
plates and spoon some crema over them. Top with slices of
steak, some pico de gallo and pink onions and serve straight
away.
Chef’s tip
For the best results, buy real Mexican tortillas online – they
have a much better flavour than those found in supermarkets.
Pork Schnitzel with Celeriac
Remoulade
Schnitzel is a real crowd pleaser in our house – I think it’s the
crunch of the breadcrumbs with the salty savouriness of the pork
that appeals to kids and adults alike. It’s quick too, as the chops
are flattened before you cook them, reducing the time they
spend in the pan. The remoulade is only super-fast if you have a
food processor to shred the celeriac – doing it by hand will take
much longer.
Serves 2
2 x 220g boneless pork chops
50g plain flour
1 egg
80g fresh breadcrumbs
1 tsp dried dill
1 tsp paprika
For the remoulade
200g celeriac, peeled and julienned
2 tbsp mayonnaise
2 tbsp sour cream
Squeeze of lemon juice
To serve
2 small handfuls of watercress
Lemon wedges (optional)
Using a sharp knife, trim the fat off each pork chop. Lay them
1 between two pieces of cling film and use a mallet or rolling pin
to flatten them out to a thickness of 5mm.
2 Put the flour into a shallow bowl, season with salt and pepper
and mix well. Lightly beat the egg in a second shallow bowl.
Put the breadcrumbs into a third shallow bowl and mix in the
dill and paprika. Season both sides of the chops, then coat
each one first in the flour, then in the egg and finally in the
breadcrumbs.
3 For the remoulade, put the celeriac, mayonnaise, mustard, sour
cream and parsley into a large bowl and mix well. Add a little
lemon juice and season to taste. Set aside.
4 Heat a 1cm depth of vegetable oil in a frying pan. When hot,
carefully add the schnitzels and cook for 2–3 minutes on each
side. Drain on kitchen paper.
5 Serve the schnitzels with a generous spoonful of the
remoulade, a handful of watercress and a lemon wedge (if
using) on the side.
Bacon Cheeseburgers with Pickled
Cucumber Burger Sauce
For Americans, burger sauce is almost as important as the
burgers themselves. The pickles, sauce and relish market is
huge, but you can make this excellent version at home by simply
mixing together a handful of ingredients that you are likely to
have already in your kitchen. It is guaranteed to take your home-
made burgers to the next level.
Serves 4
4 extra thick slices of smoked back bacon
1kg 20% fat minced beef
4 slices of Monterey Jack or Cheddar cheese
4 burger buns with sesame seeds
1–2 tomatoes, thickly sliced
Small handful of sliced burger gherkins
2 large handfuls of shredded iceberg lettuce
For the burger sauce
150g mayonnaise
2 tsp Frenchy’s mild American mustard
1 tbsp tomato ketchup
4 tbsp pickled cucumber relish
3 tsp white wine vinegar
1 tsp onion powder
1 tsp garlic powder
½ tsp sweet smoked paprika
1 Preheat the grill to high.
2 Put the bacon on a baking tray and place under the grill for 8–
10 minutes, or until crisp.
3 Mix together all the sauce ingredients.
4 Place the minced beef in a bowl and season with salt and
pepper. Mix well with clean hands and form into 4 large
burgers.
5 Heat the oil in a large frying pan and, when hot, add the
burgers. Cook for 3 minutes on each side, then top each one
with a slice of cheese, turn the heat down low and put a lid on
the pan.
6 When the bacon is cooked, cut the burger buns in half and
place under the grill until lightly toasted.
7 Spread 2 spoonfuls of the sauce on the bottom half of the
buns, then put the burgers on top followed by the bacon. Now
add the tomato slices, gherkins and lettuce. Spread another 2
spoonfuls of the sauce on the remaining halves of the buns
and place them on top.
Veal Scallopini with Mushroom Sauce
I love cooking veal as an alternative to beef because it’s very
lean, extremely tender and totally delicious. As the meat is so
lean and the escalopes are so thin, be careful not to overcook
them – a minute on each side is all it takes. The easy sauce that
goes with them is great with chestnut mushrooms, but you can
swap them for Portobellini, wild mushrooms or fresh porcini, if
you can get hold of them.
Serves 4
15g dried porcini mushrooms
100ml boiling water
50g plain flour
4 veal escalopes (about 350g in total)
2 tbsp olive oil
30g butter
2 large banana shallots, peeled and finely diced
200g chestnut mushrooms, thickly sliced
200ml single cream
220g purple sprouting broccoli
100ml cold water
1 Put the dried porcini into a small, heatproof bowl and pour the
boiling water over them. Cover the bowl with cling film and set
aside.
2 Put the flour into a shallow dish. Season both sides of the veal
with salt and pepper and coat each escalope with flour.
and add the oil. When hot, add the veal, then cook for 1 minute
on each side. Transfer to a plate.
4 Put the pan back on a medium heat, add the butter and, when
it has melted, add the shallots and cook for 2 minutes, or until
softened. Add the garlic and cook for a further 1–2 minutes
before pouring in the wine. Cook on a high heat for 2 minutes,
or until the liquid reduces by half.
5 Strain the mushroom liquid directly into the pan, then roughly
chop the porcini. Add them to the pan with the fresh
mushrooms and cream. Season to taste and reduce to a sauce
consistency, then return the veal to the pan.
6 Put the broccoli into a pan with the cold water and a pinch of
salt and pepper. Cook for 4–5 minutes, or until the water has
evaporated and the broccoli is tender.
7 Spoon the veal and sauce onto plates and sprinkle with the
parsley. Place the broccoli alongside before serving.
Chef’s tip
If you have leftover wine after making the sauce, pour it into
ice-cube trays and freeze for the next time you need a small
quantity of alcohol to deglaze a pan or make a sauce.
Sticky Pork with Asian Greens
This sticky Asian marinade works brilliantly with pork chops, and
all the ingredients for it are great to have in the cupboard so you
can easily whip up a satisfying midweek meal like this without
much effort. Building a clever larder of sauces and spices is a
great way to inject flavour into your meals without having to
spend any extra time in the kitchen (see my advice for store-
cupboard basics on pages 12–13).
Serves 2
2 x 300g thick pork chops
2 tbsp hoisin sauce
1 tbsp brown sugar
1 tbsp honey
1 tsp Chinese five-spice powder
For the greens
150g mangetout and/or sugarsnap peas
150g choi sum and/or baby pak choi
2 tbsp water
1 tbsp soy sauce
2 Using a sharp knife, trim the fat off each pork chop.
3 Combine the garlic, hoisin sauce, rice wine, sugar, honey and
five-spice powder in a shallow bowl. Add the pork chops and
let them marinate for a few minutes.
4 Place a large, ovenproof frying pan over a medium heat. When
hot, add the oil. Scrape as much marinade as possible off the
chops, then put them into the pan and cook for 1–2 minutes on
each side. Add the remaining marinade to the pan and place in
the oven for 6–8 minutes.
5 Heat a large dry wok until smoking hot. Add the oil and stir-fry
the mangetout and/or sugarsnaps for 1 minute. Add the choi
sum and/or pak choi with the water, soy sauce and a pinch of
white pepper. Stir-fry for another 1–2 minutes.
6 Remove the pork from the oven and serve with the stir-fried
greens.
… leave the chops to marinate in the sauce for longer, as the
ingredients will meld together beautifully and really penetrate
the pork.
Juniper Venison Steaks with Quick-
braised Red Cabbage
Traditionally, braised red cabbage is something you cook for an
hour or two to serve with your festive turkey, but red cabbage is
for life, not just for Christmas! This quick-braised version takes
about 15 minutes and has all the flavour of the slow-cook recipes,
but with a bit more bite, as the cabbage isn’t cooked for so long.
It is a cracking accompaniment to venison, sausages and roast
pork, as well as turkey.
Serves 2
1 tsp juniper berries
2 x 200g venison steaks
100ml port
250ml chicken stock
1 tsp thyme leaves
1 tbsp red wine jelly
25g butter
For the braised red cabbage
50g butter
1 small onion, peeled and finely diced
1 tbsp soft brown sugar
100ml red wine
300g red cabbage, shredded
100ml chicken stock
½ tsp ground mixed spice
2 First make the red cabbage. Place a saucepan over a medium
heat and add half the butter. When it has melted, add the onion
and cook for 2 minutes before adding the garlic and cooking
for a further minute. Add the sugar, vinegar, wine, cabbage,
chicken stock and mixed spice. Bring to a gentle simmer and
cook for 10–12 minutes, or until the cabbage is tender.
3 Meanwhile, using a pestle and mortar, crush the juniper.
Sprinkle over both sides of the venison, and season with salt
and pepper.
4 Place an ovenproof, non-stick frying pan over a high heat.
When hot, add the oil, then the venison steaks and brown for
1–2 minutes on each side, depending on their thickness.
Transfer the frying pan to the oven for about 6 minutes for
medium rare steaks. Place the steaks on a warm plate to rest.
5 Put the pan back on the heat, keeping a towel wrapped around
the handle as it will be very hot. Deglaze the pan with the port
and allow it to reduce by half.
6 Add the chicken stock and thyme and let that reduce by half
too. Strain the mixture through a sieve, then pour it back into
the pan. When hot, add the red wine jelly, allow it to melt, then
stir in the butter. Season to taste and remove from the heat.
7 Check the cabbage, season with salt and pepper to taste, then
stir in the remaining 25g butter.
8 Carve the venison into thick slices and place it on plates with
the red cabbage. Spoon the port sauce over the meat to serve.
Chef’s tip
Resting meat might seem like a poor use of time when you’re
rushing to get food on the table, but it will make all the
difference to the end result – rested meat is more tender and so
much juicier.
Korean-style Lamb with Sesame
Cucumber
Gochujang sauce is a fermented chilli paste from Korea, and is
hot, sweet and pungent. It is available from most of the major
supermarkets and can be stirred into dipping sauces, soups,
stews and fried rice (as on page 182) for a unique kick. It also
makes a great marinade for meat and fish, but it’s really punchy
stuff, so use less if you don’t like things too hot.
Serves 2
6 lamb rack cutlets, bone in
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sesame oil
2 tbsp gochujang chilli paste
Shichimi togarashi (seven-spice powder)
or black sesame seeds, to serve
For the sesame cucumber
1 large cucumber
2 tbsp tahini
1½ tbsp rice vinegar
1 tbsp sesame oil
1 tsp caster sugar
1 tbsp toasted sesame seeds
1 Preheat the grill to high. Line a roasting tray with foil.
2 Place a non-stick frying pan over a high heat, then place the
cutlets, fat side down, for 2–3 minutes, or until the skin is
golden and crisp. Remove from the pan and leave to cool.
Put the soy sauce, mirin, sesame oil, gochujang paste, garlic
3 and ginger in a large bowl and mix together. Add the lamb and
coat in the marinade. Place on the prepared tray and grill for 7–
8 minutes, turning halfway through the cooking time.
4 Meanwhile, cut the cucumber in half lengthways and use a
teaspoon to scoop out all the seeds. Cut the cucumber into
thick batons about 5cm long.
5 Combine the tahini, vinegar, sesame oil and sugar in a large
bowl. Add the cucumbers, then stir in the toasted sesame
seeds and mix well.
6 Place the cutlets on plates and run a blowtorch over them, if
you have one, until lightly charred in places. Add the
cucumbers and sprinkle with a little togarashi to serve.
Mexican Beef and Jalapeño
Quesadillas
My kids love these chilli quesadillas – they’re always gone
minutes after they hit the table. But my lot, especially Jack, like
things particularly hot and spicy, so go easy on the jalapeños if
you’re feeding a more sensitive crowd, or leave them out
altogether. Making the salsa from scratch might seem like an
added hassle but it’s definitely worth it.
Serves 4
2 tbsp olive oil, plus extra for brushing
500g minced beef
2 tsp paprika
2 tsp ground cumin
1 x 400g tin of chopped tomatoes
1 x 400g tin of kidney beans, drained and rinsed
200g mixture of grated mozzarella and Cheddar cheese
4 spring onions, trimmed and sliced
80g pickled jalapeño chillies
4 x 25cm tortillas
Sour cream, to serve
For the salsa
4 tomatoes, diced
1 red onion, peeled and finely diced
Large handful of coriander, roughly chopped
Juice of 1 lime
1 Preheat the oven to 220°C/200°C fan/Gas 7. Line two large
baking trays with baking paper.
2 Place a large, non-stick frying pan over a high heat. Add the oil
and onion and cook for 2–3 minutes, or until the onion has
softened. Add the garlic and cook for 2 minutes, then crumble
in the minced beef. Cook over a high heat for 4–5 minutes, or
until the mince is lightly browned.
3 Stir in the spices and cook for 1–2 minutes. Add the tinned
tomatoes, cook for 2 minutes, then remove from the heat. Stir
in the kidney beans and season to taste.
4 Lightly brush one side of a tortilla with extra oil and place on a
prepared tray, oiled side down. Sprinkle a little cheese over one
half and spread a quarter of the beef mixture on top. Scatter
some spring onions, jalapeños and cheese on top before
folding over the tortilla. Repeat for the remaining tortillas.
5 Brush one side of the 2 remaining tortillas with oil and place on
top of the beef filling, oiled side up. Press them down firmly
and place on the two highest shelves of the oven for 10–15
minutes, or until golden brown.
6 While the quesadillas are cooking, mix all the salsa ingredients
in a bowl and season to taste.
7 Remove the quesadillas from the oven and cut into wedges
before serving with a dollop of sour cream and some salsa on
the side.
Minced Lamb Curry
Given the time-frame, a regular, slow-cooked lamb curry is out of
the question, but this mince version is much quicker and no less
tasty. Serve it with the Aromatic Saffron Pilaf on page 210 if time
isn’t an issue, or buy some naan bread or chapattis to mop up the
sauce. Dried methi, or fenugreek leaves, are available from some
supermarkets and specialist Indian or Middle Eastern shops, but
leave them out if you can’t get hold of them.
Serves 4
2 tbsp ghee or vegetable oil
2 onions, peeled and finely chopped
1 tsp ground turmeric
3 tsp garam masala
1 tsp Kashmiri chilli powder
4 cardamom pods
2 tbsp tomato purée
500g minced lamb
500ml lamb stock
450g potatoes, peeled and cut into 1cm dice
1 tbsp methi (fenugreek) leaves (optional)
200g frozen peas
Small handful of fresh coriander, roughly chopped
1 green chilli, deseeded if you want a milder hit, finely sliced
1 Place a large, non-stick sauté pan over a high heat. When hot,
add the ghee or oil and the onions and cook for 5 minutes, or
until lightly golden brown.
2 Add the garlic and ginger and stir for 2 minutes.
3 Reduce the heat, then add the turmeric, garam masala, chilli
powder and cardamom pods and stir until aromatic.
4 Add the tomato purée and stir for a further minute.
5 Add the lamb and stir for 2–3 minutes, breaking up the meat
as it cooks.
6 Add the stock and chopped tomatoes and bring to a simmer.
7 Add the potatoes and methi (if using), and cook for 10–15
minutes over a high heat, or until the sauce has thickened and
the potatoes are cooked.
8 Stir in the peas and cook for 1 minute to warm through, then
garnish with the coriander and chilli before serving with warm
chapattis or parathas.
Pork Larb with Sticky Coconut Rice
My recent travels have taken me to the fascinating country of
Laos, where the bold, aromatic food is full of fresh herbs and
chilli. Larb, which roughly translates as ‘meat salad’, is almost the
national dish, and is served with sticky rice cupped in lettuce
leaves. The Laotians like their food extremely spicy, but you can
reduce the number of chillies if you don’t like it too hot.
Serves 2
2 tbsp jasmine rice
400g minced pork
1 tsp caster sugar
2 tbsp fish sauce
1 tbsp soy sauce
Juice of 1–2 limes
2 Thai red chillies, deseeded if you want a milder hit, finely
sliced
4 Thai shallots, peeled and finely sliced
Large handful of coriander
Large handful of mint
Round lettuce or little gem leaves, to serve
Sea salt
For the sticky coconut rice
200g jasmine rice
1 x 400g tin of coconut milk Pinch of salt
1 Toast the 2 tablespoons rice for 5 minutes in a dry frying pan
over a medium heat, or until golden brown. Using a pestle and
mortar, grind the rice to a coarse powder.
2 For the coconut rice, put the 200g jasmine rice into a
saucepan with the coconut milk and a pinch of salt. Place over
a medium–high heat and bring to a simmer, then reduce the
heat to low, cover with a lid and cook for 10–12 minutes.
3 Meanwhile, place a dry wok over a high heat. When it begins to
smoke, add the oil, then stir-fry the pork for 2 minutes, or until
it begins to brown slightly.
4 Add the sugar, fish sauce, soy sauce and lime juice and stir-fry
for 5 minutes.
5 Add half the ground rice, the chillies, Thai shallots, spring
onions and herbs and stir-fry for another minute.
6 Put the larb (pork mixture) into warm bowls and sprinkle with
the remaining ground rice before serving with the coconut rice
and lettuce leaves.
Chef’s tip
Filling the lettuce cups with the hot larb too early will make the
leaves soggy, so get people to fill their own at the table.
Veal Saltimbocca with Marsala Sauce
This is the Union Street Cafe (USC) version of saltimbocca alla
Romana, a classic Italian dish of veal and sage leaves covered in
prosciutto. Veal is ultralean, so wrapping it in the ham protects
the meat from drying out while it’s cooking. At USC, they use
lightly smoked speck to wrap the escalopes, and they slip in a
piece of taleggio cheese for extra deliciousness. The Marsala
sauce brings the whole thing together with a rich sweetness,
creating a stunning dish in very little time.
Serves 2
4 veal escalopes (about 350g in total)
100g taleggio cheese
8 sage leaves
4 fine slices of speck
200g fine green beans
30g plain flour
60g butter
Olive oil, for frying
120ml Marsala wine
200ml chicken stock
1 Place each escalope between two pieces of cling film and
gently flatten it with a meat mallet or rolling pin.
2 Cut the taleggio into 4 equal pieces and put one on each of the
escalopes, followed by 2 sage leaves. Wrap the escalopes in
the slices of speck and put them in the fridge for 5 minutes.
3 Meanwhile, bring a kettle of water to the boil and trim the
green beans.
4 Remove the veal from the fridge and dust each one with a little
flour.
5 Place two large frying pans over a high heat and, when hot,
add a quarter of the butter and a little olive oil to each pan.
When the butter has melted and is bubbling, place two
escalopes in each pan, cheese side down, and cook for 3
minutes, or until golden and crisp.
6 Pour the boiled water into a saucepan, bring back to the boil,
then cook the green beans for 3–4 minutes, or until just tender.
7 Turn the escalopes over and cook for about another 30
seconds. Transfer them to a platter and keep warm.
8 Deglaze the pans with half of the Marsala in each, then pour
the wine from one pan into the other and allow it to reduce to a
glaze. Add the chicken stock and reduce to a sauce
consistency. Stir through the remaining butter, then season
with salt and pepper to taste.
9 Serve the escalopes on warm plates with a pile of green beans
and drizzle with the Marsala sauce.
… make the Decadent Mashed Potatoes on page 213; it goes
brilliantly with the crisp saltimbocca and rich Marsala sauce.
Mustard and Herb Meatballs with
Balsamic Glaze and Parmesan
Cheese
There are three meatball recipes in this book (see also pages 36
and 181), and they are very different from each other, but what
they have in common is that they are all very quick to make from
scratch and absolutely delicious. It always pays to double the
recipe so that you can put a second batch in the freezer for an
instant meal in the future.
Serves 4
100ml whole milk
5 thyme sprigs, leaves picked
150g fresh white bread (about 4 slices), crusts removed and
quartered
500g minced beef
1 egg
Mild olive oil, for frying
125ml aged balsamic vinegar
1 x 100g bag of rocket salad
Juice of ½ lemon
20g Parmesan cheese
1 Pour the milk into a shallow bowl and stir in the rosemary and
thyme. Add the quartered bread and allow to soak.
2 Meanwhile, put the beef, eggs and mustard into a large bowl
and season with salt and pepper.
With clean hands, rub the soaked bread to a smooth paste
3 between your fingers, then add it to the beef. Mix everything
together until well combined. Dipping your hands in water from
time to time, divide the mixture into 24 equal pieces and roll
them into walnut-sized meatballs.
and, when hot, add a little oil. Add the meatballs to the pan in
batches and cook for 4–5 minutes, turning occasionally, until
golden brown on all sides and cooked through.
5 Transfer the meatballs to a platter, then pour the oil from the
pan and deglaze with the balsamic vinegar. Cook for 2–3
minutes, or until slightly reduced.
6 Meanwhile, put the rocket salad into a bowl, add the extra
virgin olive oil and lemon juice and toss well.
7 Drizzle the balsamic glaze over the meatballs and grate the
Parmesan over the top. Serve with the rocket salad and a crisp
ciabatta loaf straight from the oven.
… make the Blood Orange, Radicchio and Fennel Salad (see
page 202) to go with these tasty meatballs.
Rib-eye Steaks with Peppercorn
Sauce
Many people order steaks when they go out to a restaurant, but
they never cook them at home, which is just daft, if you ask me.
Cooking a steak is incredibly easy – no prep, a few minutes
basting with butter in a hot pan, and a few minutes to rest
afterwards, job done. And the sauce takes only a few minutes
more to rustle up. The main thing is to buy a decent steak, as no
amount of basting or smothering with sauce can make a rubbish
steak taste anything but rubbish.
Serves 2
2 tbsp olive oil
2 x 250g rib-eye steaks
4 thyme sprigs
30g butter
2 tbsp green peppercorns
1 large garlic clove, peeled and finely chopped
50ml cognac
1 tsp Dijon mustard
200ml beef stock
2 dashes of Worcestershire sauce
150ml double cream
1 Place a large, non-stick frying pan over a high heat. Rub the
olive oil over the steaks and season liberally with salt and
pepper. When the pan is smoking hot, add the steaks and cook
for 2–3 minutes on each side if you like your steaks medium
rare.
2 Remove the pan from the heat, then add the thyme and butter,
and baste, baste, baste the steaks for at least a minute. Turn
them over and baste again. Transfer the steaks and thyme to a
warm plate and leave to rest.
3 Return the pan to a medium heat, add the shallot and cook for
2–3 minutes, or until softened. Add the green peppercorns and
garlic and cook for 1–2 minutes.
4 Pour in the cognac and flambe carefully. Add the mustard, beef
stock and Worcestershire sauce, stir well and increase the
heat to high. Let the stock reduce by half before adding the
cream. Allow it to cook for another few minutes, or until the
cream has thickened.
5 Put the rested steaks on serving plates, making sure to pour
any resting juices into the sauce. Stir the sauce well and
season to taste before pouring it over the steaks and serving
with green vegetables.
Chef’s tip
Always dry meat and fish thoroughly with kitchen paper before
frying, as any moisture will slow down caramelisation, and you
risk overcooking the steak, chop or fillet while trying to get a
nice colour.
… serve with the Mustard Mash on page 213 or the Green
Beans with Tarragon and Pine Nuts on page 206.
Roast Pork Chops with Crushed
Charlotte Potatoes and Lettuce and
Apple Salad
Make sure you buy thick-cut chops for this recipe and take them
out of the fridge at least five minutes before cooking, ideally
longer, as bringing them nearer to room temperature will prevent
the meat from drying out, which can be a real danger with pork.
Dressing the potatoes while they are still warm means that they
really absorb the flavours of the bacon, onions and vinaigrette,
and will consequently taste much better.
Serves 2
2 x 300g thick pork chops
30g butter
1 garlic clove, peeled and crushed with the blade of a chef’s
knife
2 thyme sprigs
For the crushed potatoes
300g Charlotte potatoes
50g smoked bacon lardons or pancetta
2 spring onions, trimmed and finely sliced
For the dressing
50ml olive oil
20ml white wine vinegar
½ tsp wholegrain mustard Pinch of salt
For the salad
2 little gem lettuces, leaves separated
½ dessert apple, peeled and shaved with a vegetable peeler
1 tbsp finely chopped chives
Season with salt and bring back to the boil over a medium–
high heat. Add the potatoes and cook for 15 minutes, or until
tender.
3 Place a large, ovenproof frying pan over a high heat. Drizzle
the vegetable oil over the pork chops and season with salt and
pepper. When the pan is hot, add the chops and cook for 1–2
minutes on each side. Add the butter and, when foaming,
baste the meat with it. Add the garlic and thyme, then transfer
the pan to the oven for 6–8 minutes. When the chops are
cooked through, transfer to a warm plate and allow to rest.
4 Meanwhile, place a frying pan over a medium–high heat and
add the bacon lardons. Cook for 5–8 minutes, or until crisp and
golden. Drain on kitchen paper.
5 Combine the dressing ingredients in a bowl and whisk
together.
6 When the potatoes are cooked, drain in a colander, then
transfer to a bowl and crush lightly with a fork. Stir in the
spring onions and crispy bacon. Drizzle over two-thirds of the
dressing, then stir well and season with salt and pepper.
7 Combine the salad ingredients in a bowl, add the remaining
dressing and toss well.
8 Drizzle the pork chops with some of the pan juices and serve
with a generous spoonful of the crushed potatoes and the
salad on the side.
Time-saving tip
Make double or triple the recipe for this simple salad dressing
and keep it in a jar or bottle to save time when you next need to
dress a salad.
Lamb Rump with Creamed Cannellini
Beans
This is one of those meals that punches above its weight – the
deliciousness of the finished dish far outweighs the amount of
effort put into creating it. The creamy, rosemary-flavoured beans
are an excellent accompaniment to the lamb and purple sprouting
broccoli, but you could also serve them with a juicy steak or
some crisp chicken thighs, or simply on toast like posh baked
beans.
Serves 2
2 x 250g lamb rumps
2 tbsp olive oil
25g butter
200ml lamb stock
180g purple sprouting broccoli or fine green beans, trimmed
2 anchovies in olive oil, finely chopped
100ml water
For the creamed cannellini beans
1 tbsp olive oil
2 x 400g tins of cannellini beans, drained and rinsed
150ml double cream
2 Score the fat on the lamb with a sharp knife and season with
salt and pepper. Place an ovenproof, non-stick stick frying pan
over a high heat. When hot, add half the oil, then place the
lamb in the pan, skin side down, and cook for 3–4 minutes on
each side. Transfer the pan to the oven for 8–10 minutes.
3 Meanwhile, make the creamed cannellini. Heat the olive oil in a
saucepan over a medium heat. Add the shallot and cook for 2–
3 minutes, or until softened. Add the garlic and rosemary and
cook for another 2 minutes. Stir in the cannellini beans and
cream, then cook over a medium heat for 5 minutes. Season to
taste.
4 Remove the lamb from the oven. Add the butter and baste the
lamb for 2 minutes. Transfer the lamb to a warm plate to rest.
5 Replace the pan on a high heat and add the stock. Allow to
boil and reduce for 5 minutes, or until the sauce thickens a
little.
6 Put the broccoli into another frying pan with the remaining
tablespoon of olive oil, the anchovies and water. Bring to the
boil and cook for about 5 minutes. Season to taste.
7 Divide the cannellini beans and broccoli between two plates,
then carve the lamb into thick slices and lay them on top. Pour
the sauce over the meat before serving.
Meat-free
Mains
Lentil Burgers
In my restaurant kitchens, we have spent a lot of time trying to
develop the ultimate vegan burger, and I think this is a pretty
damn good one. The combination of lentils and blitzed chickpeas
gives it an authentic texture, and the spiced peppers and onions
give it proper depth of flavour. Leave out the cheese and sauce if
you’re vegan.
Serves 4
4 tbsp olive oil
1 onion, peeled and finely chopped
2 green jalapeño chillies, deseeded for a milder hit, finely
chopped
1 red pepper, deseeded and diced
1 tsp ground cumin
1 tsp sweet smoked paprika
1 x 250g packet of cooked Puy lentils
30g plain flour, for dusting
4 slices of Cheddar cheese
To serve
100ml mayonnaise
2 tsp chipotle peppers in adobo sauce
1 tbsp Frenchy’s mild American mustard
4 wholemeal burger buns, split open
Little gem lettuce leaves
2 large gherkins, thinly sliced lengthways
1 ripe avocado, peeled, stoned and thinly sliced
2 Place a non-stick frying pan over a high heat and add half the
olive oil. When hot, add the onion and cook for 2–3 minutes, or
until softened. Add the garlic, chillies and red pepper and cook
for a further 2–3 minutes. Stir in the cumin, paprika and a big
pinch of salt, then remove from the heat.
3 Put the chickpeas into a food processor and tip in the onion
mixture. Pulse just until the mixture combines – you want to
retain some texture. Transfer this mixture to a large bowl.
4 Add the lentils, breadcrumbs and beaten egg to the bowl,
season with salt and pepper, and mix well with clean hands.
Divide the mixture into 4 equal-sized burgers. Dust both sides
with the flour, brushing off any excess.
5 Place a large, non-stick frying pan over a high heat and add
the remaining 2 tablespoons of olive oil. When hot, add the
burgers and cook for 2 minutes on each side. Transfer them to
a baking tray and top each one with a slice of cheese. Place in
the oven for 5 minutes. When cooked, remove from the oven
and switch the grill on.
6 Meanwhile, mix together the mayonnaise, chipotle sauce and
mustard.
7 Place the hamburger buns, cut side up, under the grill for 1–2
minutes, or until lightly toasted. Spread both halves with some
of the mayonnaise mixture, then place the lettuce leaves on
each bottom half, followed by a burger. Top with the gherkins,
avocado, lettuce leaves and bun lids, and serve straight away.
Chef’s tip
To deseed a bell pepper, chop the stalk off, then stand it on the
cut end and slice from top to bottom, avoiding the seeds.
Quick Butternut and Chickpea Curry
This straightforward, warming curry packs a hearty punch for
vegans, vegetarians and people trying to eat less meat. It is
wonderful when you first cook it, but even better a couple of days
later, as time allows the spices to blend together and become
more mellow and rounded.
Serves 4
1 tbsp black mustard seeds
1 tbsp cumin seeds
Small handful of curry leaves
1 large onion, peeled and finely chopped
500g peeled butternut squash
1 heaped tsp ground turmeric
1 heaped tsp paprika
2 heaped tsp ground coriander
1 x 400ml tin of coconut cream
2 x 400g tins of chickpeas, drained and rinsed
1 Place a large non-stick saucepan over a high heat and add the
oil. When hot, add the mustard seeds, cumin seeds and curry
leaves, then stir and cook for 30 seconds.
2 Add the onion and cook for 4–5 minutes, or until softened and
beginning to brown.
3 Meanwhile, cut the butternut squash into 1cm cubes.
4 Add the garlic and ginger to the pan and cook for 1–2 minutes.
5 Reduce the heat a little, then stir in the dried spices and cook
for 1 minute. Pour in the stock and bring to the boil.
6 Add the squash and coconut cream, stir well, then bring back
to the boil and cook for 10–12 minutes, or until the squash is
tender and the sauce has thickened.
7 Stir in the chickpeas, season well with salt and pepper, then
stir in the spinach. Serve the curry in warm bowls with plain
rice or the Saffron Pilaf on page 210 or some naan bread.
If you have more time …
… make a double batch of the curry, as it will taste even better
the next day.
Truffle Mushrooms with Cheesy
Polenta
Chefs often look to mushrooms when they are trying to recreate
the depth of flavour that meat brings to cooking. They are full of
umami and earthy notes that other vegetables simply don’t have.
Here the flavour of the mushrooms is intensified by stirring
through some porcini and truffle paste during the cooking, and
drizzling truffle oil over the top to finish.
Serves 4
700g mixed mushrooms, e.g. chestnut, Portobello, oyster
3 tbsp olive oil
50g porcini and truffle paste
250ml double cream
1 tbsp finely chopped tarragon
1 tbsp thyme leaves
Truffle oil, to serve
For the cheesy polenta
1.5–2 litres vegetable stock
200g instant/quick-cook polenta
50g Parmesan cheese, finely grated, plus extra to serve
100g taleggio cheese, cut into cubes
40g butter
1 Pour the stock for the polenta into a large saucepan and place
over a medium heat.
2 Meanwhile, cut the various mushrooms into equal 2.5cm
pieces.
Place a large, non-stick frying pan over a high heat and add
3 half the oil. When hot, add half the mushrooms and fry for 2–3
minutes, or until golden brown. Drain on kitchen paper, then
heat the remaining oil and fry the rest of the mushrooms. Set
aside on kitchen paper.
4 Add the garlic to the pan and cook for 1 minute before adding
the porcini paste, cream and herbs. Cook for 3–4 minutes over
a medium heat, or until the sauce becomes very thick.
5 Meanwhile, add the rosemary to the hot stock, increase the
heat and pour in the polenta. Cook for 3–5 minutes, or until
tender. Stir in the Parmesan and taleggio and season to taste.
Finally, stir in the butter until it has melted. Keep warm.
6 Add the mushrooms to the cream sauce and bring back to a
simmer. Season to taste.
7 Serve the polenta in bowls with the mushroom sauce spooned
over the top. Add a drizzle of truffle oil, a twist of black pepper
and a sprinkling of Parmesan before serving.
Sichuan Sesame Noodles
Sichuan pepper is a citrusy, vibrant variety of pepper from China
that has a lip-tingling, mouth-numbing effect when you eat it. It
elevates this simple bowl of noodles to something that packs a
little more punch than your average midweek stir-fry. Udon are
thick Japanese noodles that you can buy ready-cooked, but you
can use whatever noodles you have in the cupboard.
Serves 4
1 onion, peeled and finely sliced
200g baby chestnut mushrooms, halved
200g oyster mushrooms, torn into equal pieces
200g mangetout, sliced in half at an angle
200g choi sum, cut into 7–8cm lengths
2 tbsp sesame oil
1 tsp Sichuan peppercorns, crushed
650g ready-to-wok udon noodles
For the sesame and peanut sauce
3 tbsp tahini
2 tbsp crunchy peanut butter
4 tbsp soy sauce
4 garlic cloves, peeled and grated
2 tbsp rice vinegar
100ml coconut milk
150ml water
To serve
½ cucumber, halved lengthways and finely sliced
4 tbsp toasted sesame seeds
Chilli oil
1 Make the sesame and peanut sauce by combining all the
ingredients for it in a bowl.
2 Prepare all the vegetables as specified for the stir-fry, and also
the cucumber that will be needed to serve.
3 Place a large, non-stick wok over a high heat until it begins to
smoke. Add the vegetable and sesame oils, then add the onion
and peppercorns and stir-fry for 1–2 minutes. Add the
mushrooms and mangetout and stir-fry for another 2 minutes.
4 Add the noodles and the sesame and peanut sauce and stir-fry
for 2–3 minutes. Add the choi sum and cook for another 1–2
minutes, or until the noodles are piping hot and the sauce has
reduced. Remove from the heat and stir in the spring onions.
5 Pile the stir-fry into bowls and top each with a spoonful of
sesame seeds, a drizzle of chilli oil and a small handful of
sliced cucumber.
Barbecued Mushrooms with Fennel
Slaw and Onion Rings
What many vegetarians and vegans miss is the smoke and char
of a barbecue, but there are some great veg that barbecue
brilliantly, such as corn on the cob, asparagus, cauliflower
steaks, peppers and mushrooms. The large Portobello
mushrooms used here are glazed with barbecue sauce and
smoky chipotle paste, then charred on a smoking hot griddle pan
to bring out those barbecue flavours. Serve with the onion rings
and fennel slaw for the full effect. To make this recipe vegan, use
vegan mayonnaise in the slaw.
Serves 2
100ml barbecue sauce
2 tsp chipotle paste
4 Portobello mushrooms, stalks removed
For the fennel slaw
80g fennel, finely sliced
80g red cabbage, finely shredded
80g carrot, grated
3 tbsp mayonnaise
1 tbsp white wine vinegar
For the onion rings
150g self-raising flour
1 tsp dried thyme
1 tsp garlic granules
225ml cold sparkling water
1 small onion, peeled and thickly sliced into rings
1 Preheat the oven to 200°C/180°C fan/Gas 6. Place a griddle
pan over a high heat.
2 Mix the barbecue sauce and chipotle paste together in a bowl.
Using a pastry brush, coat both sides of the mushrooms with
the sauce mixture. Put the mushrooms on the griddle for 2–3
minutes on each side, or until they have charred lines.
3 Meanwhile, put all the vegetables for the slaw into a large bowl
with the mayonnaise and vinegar. Season with salt and pepper,
stir well and set aside.
4 Transfer the mushrooms to a roasting tray along with any
barbecue sauce remaining in the bowl. Place in the oven for
10–12 minutes.
5 Half-fill a small pan with vegetable oil and place over a high
heat.
6 Meanwhile, put the flour, thyme and garlic into a bowl and
season with salt and pepper. Whisk in the sparkling water to
make a batter, then add the onion rings and stir carefully to
coat.
7 Once the oil has reached 180–190°C, or a drop of batter
sizzles instantly, carefully add four or five onion rings at a time
and cook for 2–3 minutes, or until golden brown on both sides.
Drain on kitchen paper and cook the remaining rings in the
same way.
8 Divide the mushrooms, coleslaw and onion rings between
serving plates. Sprinkle the rings with a little extra salt before
serving.
… cook the mushrooms on a hot barbecue with some corn on
the cob to complete the feast. You can’t beat the flavour that
real charcoal adds.
Roasted Cauliflower with Israeli
Couscous, Harissa Oil and Lime
Crème Fraîche
Roasted cauliflower is nothing like the watery, slightly bitter-
tasting boiled variety. It has a complex caramelised flavour that
transforms it from a boring side veg into a stunning main course
in its own right. Finish it with pungent harissa oil, lime crème
fraîche and a handful of those incredibly moreish crispy fried
onions that you can buy in supermarkets.
Serves 4
2 tbsp olive oil
1 tsp ground turmeric
1 cauliflower, divided into large florets
160g Israeli or pearl couscous
Large handful of mint leaves, roughly chopped
For the harissa oil
2 tbsp rose harissa
4 tbsp olive oil
For the lime crème fraîche
Zest and juice of 1 lime
To serve
Small handful of coriander leaves
Large handful of crispy fried onions
2 Put the olive oil and turmeric into a large bowl, season with salt
and pepper and stir well to combine. Add the cauliflower and,
using clean hands, toss until lightly coated in the yellow oil.
3 Tip the florets into a roasting tray and place on the top shelf of
the oven for 10 minutes.
4 Meanwhile, cook the couscous according to the packet
instructions. When ready, stir in the chopped mint and season
with salt and pepper. Cover with a lid and put to one side until
needed.
5 Combine the harissa and olive oil in a bowl and mix well. Set
aside until needed.
6 Remove the tray from the oven and turn the cauliflower florets
over. Return to the oven for a further 5 minutes, or until cooked
through and beginning to char.
7 Combine the crème fraîche, lime zest and juice in a bowl, then
taste, adding more lime juice if necessary.
8 When the cauliflower is ready, divide the florets between four
plates and add a spoonful of the minted couscous and lime
crème fraîche to each one. Spoon the harissa oil over the
cauliflower and sprinkle with the coriander leaves and crispy
fried onions before serving.
Beetroot, Thyme and Goat’s Cheese
Tart with Pear and Rocket Salad
Ready-made pastry is a brilliant thing to have in the fridge or
freezer for quick tarts like this one. Yes, it’s possible to make
your own puff pastry, but it will take you two hours or so, and
shop-bought, all-butter puff is pretty good these days. Once you
have tried this beetroot and goat’s cheese version, follow the
same general method but with different toppings, such as
marinated tomatoes, sautéed mushrooms or caramelised onions.
Serves 4
2 x 320g sheets of ready-rolled puff pastry
250g cream cheese
150g red onion chutney
400g cooked beetroot
2 tsp thyme leaves
1 tsp nigella seeds
120g soft goat’s cheese
1 tbsp runny honey
1 egg, lightly beaten
For the pear and rocket salad
50g shelled walnuts
120g rocket leaves
1 small ripe pear, cored and sliced
1½ tbsp white balsamic vinegar
1 Preheat the oven to 220°C/200°C fan/Gas 7. Line two baking
trays with baking paper.
2 Place the walnuts in a separate small baking tray and toast in
the oven for 5 minutes. Set aside until needed.
3 Using a sharp knife and a 22cm round plate or bowl, cut a
circle out of each pastry sheet. Place the circles on the
prepared sheets and prick the middle of each several times
with a fork.
4 Mix the cream cheese and onion chutney together, then
spread half the mixture over each circle, leaving a 2cm border.
5 Using a mandolin, cut the beetroot into thin slices. Arrange
them over the chutney in slightly overlapping circles.
6 Sprinkle with the thyme leaves, nigella seeds and chunks of
goat’s cheese, drizzle with the honey and season with salt and
pepper. Brush the edges of the pastry with the beaten egg,
then place in the oven on the two highest shelves for 15–20
minutes, or until golden and crisp.
7 Meanwhile, put the rocket and pear into a large bowl and
season with salt and pepper. Whisk together the oil and
vinegar, then pour over the salad and mix well. Roughly chop
the walnuts and scatter them over the salad.
8 Remove the tarts from the oven and cut into wedges. Serve
with the rocket salad on the side.
Vegetable Stir-fry
Making a stir-fry is a quick, hot business, and this veg-only
version should take around five minutes from start to finish. Any
longer than this and the veg will be overcooked and unappetising,
so get all the prep done before you start and you will be ready to
add each of the vegetables as and when you need to. Speed is
definitely of the essence, so measure out all the oils and sauces
in advance too.
Serves 2
1 carrot, halved lengthways and sliced at an angle
150g baby corn, cut in half at an angle
1 yellow courgette, halved lengthways and sliced at an angle
150g pak choi, sliced
150g asparagus, trimmed and cut into 2.5cm pieces at an angle
200g oyster mushrooms
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp honey
1 tsp cornflour
Cooked rice, to serve
1 Prepare all the vegetables before you start cooking. Place a
wok over a high heat until smoking hot. Add the oils, then stir-
fry the carrot and corn for 1–2 minutes.
2 Add the courgette, garlic and ginger and stir-fry for 2 minutes
before adding the pak choi, asparagus and oyster mushrooms.
Pour in the soy sauce, oyster sauce and honey and stir-fry for
another 1–2 minutes.
3 Mix the cornflour with 3 tablespoons water, add to the wok and
stir well. Add the spring onions and serve immediately with
rice.
Time-saving tip
Rather than snapping off the woody parts of asparagus one by
one, use a chef’s knife to cut them off in one fell swoop while
they are still bunched in the elastic band.
Corn and Courgette Fritters with
Tomato, Avocado and Rocket Salad
Relaxed, tasty foods, like these sweetcorn and courgette fritters,
are ideal for a brunch or weekend lunch. Stripping the corn from
the cobs might seem like a hassle, but raw corn will colour and
char far more than the wet-from-the-tin variety. If you’re really
pressed for time, of course you can used tinned, unsweetened
corn, but make sure you drain and dry it thoroughly so it doesn’t
add any water to the batter.
Serves 4
2 corn on the cob
2 tbsp olive oil, plus extra for frying
4 spring onions, trimmed and finely sliced
1 green chilli, deseeded if you want a milder hit, finely chopped
2 eggs, separated
100ml whole milk
200g courgettes, grated
80g self-raising flour
Small handful of fresh basil, chopped
100g mixture of Cheddar and mozzarella cheese, grated
50g feta cheese, crumbled
Zest of 1 lemon
For the salad
200g baby plum tomatoes, halved
100g rocket leaves
1 ripe avocado, peeled, stoned and sliced
1 tbsp white balsamic vinegar
2 Remove the corn kernels from the cobs by standing each cob
upright and running a sharp knife down the sides.
3 Place a large, non-stick frying pan over a high heat. When hot,
add the oil and corn and cook for 2–3 minutes, or until the corn
begins to char lightly. Add the spring onions and chilli and cook
for a further 2 minutes. Remove from the heat and leave to
cool slightly.
4 Put the egg yolks and milk into a bowl. Put the egg whites into
a separate bowl and whisk until firm peaks form.
5 Squeeze any excess liquid from the courgette and add it to the
egg yolks along with the cooked corn mixture. Add the flour,
basil, cheeses and lemon zest. Season with salt and pepper,
stir well, then gently fold in the egg whites.
6 Place two large, non-stick frying pans over a medium–high
heat and pour a thin layer of olive oil into each one. When hot,
place two large, separate spoonfuls of the corn mixture in each
pan. Cook for 2 minutes on each side, or until golden and
crisp. When ready, carefully transfer the fritters to a baking
tray and place in the oven to keep warm. Cook the remaining
mixture in the same way.
7 Put all the salad ingredients into a bowl and mix well. Serve the
hot corn fritters with a little salad on the side.
Spicy Smoked Tofu Lettuce Cups
Crumbled smoked tofu is a brilliant starting point for many vegan
dishes – it has a great texture for scrambles, stir-fries and salads
and the smoky flavour adds a depth that can sometimes be
lacking in vegan food. Add some aromatics, some Asian veg and
this great combination of Chinese flavours and you have a
winning meat-free main course in under 30 minutes.
Serves 2
1 tbsp sesame oil
250g baby corn, thickly sliced
250g Portobello mushrooms, diced
400g smoked tofu, crumbled
80g water chestnuts, roughly chopped
3 tbsp soy sauce
2 tbsp sriracha chilli sauce
1 tbsp rice vinegar
Large handful of coriander, roughly chopped
To serve
2 iceberg or round lettuce leaves, or 4 little gem leaves
1 red chilli, deseeded if you want a milder hit, finely sliced
Handful of crispy fried onions
1 Place a large, non-stick wok over a high heat. When smoking
hot, add the oils, then the onion and stir-fry for 1–2 minutes.
Add the garlic and baby corn and stir-fry for 1–2 minutes. Add
the mushrooms and rice wine and stir-fry for another 2
minutes.
2 Sprinkle the tofu into the pan and stir in the water chestnuts.
Add the soy sauce, sriracha and rice vinegar and stir-fry for 1–
2 minutes before adding the beansprouts. Stir-fry for a further
minute, remove from the heat, then stir in the coriander.
3 Serve the tofu mixture in bowls with the lettuce leaves on the
side. Sprinkle with the red chilli and crispy onions before
serving.
Chef’s tip
Don’t put the tofu mixture into the lettuce cups too soon or the
leaves will become too soggy to lift to your mouth.
Tofu and Vegetable Laksa
Unlike regular tofu, which is dense and quite difficult to infuse
with flavour, the fried tofu puffs used here are like absorbent
pillows that take in all the lovely spiciness of the broth. You can
buy tofu puffs from Asian supermarkets and specialist websites,
but if you can’t get hold of any, shallow fry some cubes of
smoked tofu until crispy, then add them to the saucepan at the
very end.
Serves 4
120g Malaysian laksa paste
1 tbsp sriracha chilli sauce
2 tbsp soy sauce
1 x 400ml tin of coconut milk
250ml coconut cream
2 tbsp fish sauce (omit for vegetarians)
200–300g medium egg noodles
100g baby chestnut mushrooms, halved
200g baby courgettes, thickly sliced at an angle
200g fried tofu puffs, cut in half
200g mangetout
1 x 225g tin of bamboo shoots, drained
Juice of 1 lime
To serve
Sliced red chilli, deseeded for a milder hit
Fresh coriander
1 Make the broth by putting the laksa paste, sriracha, soy sauce,
vegetable stock, coconut milk, coconut cream, lemongrass
paste and fish sauce (if using) into a saucepan and placing it
over a medium heat.
2 Bring a kettle of water to the boil, then pour it into a second
saucepan and return to the boil. Add the noodles and cook
according to the packet instructions, until tender. Drain well
and divide them between four serving bowls.
3 Once the broth is simmering, add the mushrooms and
courgettes to it and cook for 2 minutes. Add the tofu puffs,
mangetout and bamboo shoots and cook for another 2
minutes.
4 Taste the broth and add some lime juice to taste.
5 Ladle the broth and vegetables into the bowls containing the
noodles. Add a small handful of beansprouts to each bowl and
serve garnished with the red chilli and coriander.
Pea, Basil and Goat’s Cheese
Omelette with Shaved Asparagus and
Rocket Salad
A basic omelette has to be the ultimate single-ingredient fast
food because it can be on the plate within a couple of minutes of
cracking the first egg. This pea, basil and goat’s cheese version
shouldn’t take that much longer, but it is worth exercising a little
patience when it goes under the grill – a bit of colour on the
goat’s cheese will make the whole thing really sing.
Serves 4
200g frozen peas
20g butter
Small handful of basil leaves, roughly chopped
8 large eggs, beaten
150g goat’s cheese log, thickly sliced
20g Parmesan cheese, grated
For the salad
250g asparagus, trimmed
Large handful of rocket leaves
Juice of ½ lemon
3 tbsp olive oil
2 Put the peas into a colander and hold them under running
tepid water for about a minute. This will defrost them without
cooking them.
3 Place a large, ovenproof frying pan over a medium–high heat
and add the butter. When hot, add the peas, shake the pan and
cook for 1–2 minutes.
4 Add the basil and stir well before pouring in the beaten eggs,
then cook for 2–3 minutes, or until the omelette is beginning to
set on the bottom.
5 Meanwhile, prepare the salad. Using a mandolin or vegetable
peeler, slice the asparagus lengthways into very fine shavings
and place them in a bowl with the rocket. Whisk the lemon
juice, olive oil and a pinch of salt in a small bowl, then pour this
dressing over the salad and toss well.
6 Dot the goat’s cheese slices over the omelette, sprinkle with
the Parmesan and season with salt and pepper. Place the
frying pan under the grill for 1–2 minutes, or until the eggs are
set on top and the goat’s cheese has begun to brown.
7 Transfer the omelette to a board or plate, slice into wedges and
serve with the asparagus and rocket salad.
Pasta,
Rice
and
Grains
Cacio e Pepe with Parmesan Crisps
In several Italian dialects cacio e pepe translates as ‘cheese and
pepper, and that’s essentially all that goes into this sauce. The
magic ingredient that binds them together is the pasta cooking
water. It is full of starch, which emulsifies with the butter and
helps the sauce cling to the pasta. The Parmesan crisps are
optional, but such an easy and impressive way to finish the dish.
Serves 2
200g bucatini
1½ tsp black peppercorns
100g butter
20g pecorino cheese, finely grated
Sea salt
2 To make the crisps, take half the Parmesan and place it in four
equal piles on the prepared tray. Place on a high shelf in the
oven for 10–12 minutes, or until the Parmesan has turned
golden brown. Set aside.
3 Bring a kettle of water to the boil. Half-fill a saucepan with it,
season with salt and return to the boil. (It’s important to add
just enough water to cover the pasta so that the water will
become as starchy as possible.) Add the pasta, stir well and
cook for 10 minutes, or until al dente.
4 Meanwhile, toast the peppercorns in a dry frying pan until
aromatic. Using a pestle and mortar, grind them coarsely.
5 Place a large sauté pan over a medium heat and melt the
butter in it. Add the ground pepper and let the butter foam,
then add a ladleful of the pasta water and bring to the boil.
Swirl the pan or whisk the contents to emulsify the sauce.
6 Remove the pasta from the water with tongs and add it to the
sauté pan with a second ladleful of the water and the
remaining Parmesan. Stir well to coat, and add more pasta
water if needed.
7 Add the pecorino and salt, tossing the pan to combine.
8 Serve in bowls with the Parmesan crisps crumbled over the
top.
Tomato, Mascarpone and Pancetta
Rigatoni
Here we have a tasty midweek supper that uses lots of store-
cupboard and fridge ingredients that have a relatively long shelf
life – tinned tomatoes, pancetta, mascarpone – making it a top
standby recipe to feed your hungry family. If you leave out the
pancetta and switch the chicken stock for vegetable bouillon or
water, this becomes a really tasty, meat-free pasta sauce or base
for pizza or vegetarian lasagne.
Serves 4
3 tbsp olive oil
250g diced pancetta or smoked bacon
1 large onion, peeled and finely diced
1 tsp Italian seasoning
100g sunblush tomatoes, roughly chopped
200ml chicken stock
200g mascarpone cheese
400g rigatoni
Small handful of basil leaves, roughly chopped
1 Place a large sauté pan over a medium–high heat and add the
oil. When hot, add the pancetta and cook for 3–4 minutes, or
until crisp and golden. Remove a big spoonful from the pan
and drain on kitchen paper, then put to one side to use as
garnish.
2 Add the onion to the pan and cook until softened, then add the
garlic and cook for 2 minutes.
3 Stir in the Italian seasoning, both lots of tomatoes, the chicken
stock and mascarpone. Bring to a gentle simmer and cook for
10 minutes, or until slightly thickened.
4 Meanwhile, bring a kettle of water to the boil. Pour into a
saucepan, season with salt and return to the boil. Add the
pasta, then stir and cook for 10 minutes, or until al dente. Drain
the pasta, reserving the water.
5 Add the pasta to the sauce and stir well to coat. Add a ladleful
of the pasta water, if needed. Season to taste, then add the
Parmesan and basil and stir again.
6 Serve in warm bowls and sprinkle with the reserved pancetta
and a little more Parmesan.
Time-saving tip
Buy a packet of diced pancetta or bacon lardons and store it in
the fridge (for up to a month) as a useful standby. It’s so handy
for rustling up carbonara or other pasta sauces like this one at
the last minute.
Linguine Vongole with Nduja and
Cherry Tomatoes
Nduja is a soft, spreadable salami from the Calabria region of
Italy, and is seriously hot and spicy. It is usually spread on toast
or served with cheese, but can also be stirred through pasta
sauces, scrambled eggs, soups and stews to add colour and
warmth. Shellfish, such as clams, love a bit of heat, but the
sweetness of the tomatoes keeps this dish from being over the
top.
Serves 4
1.5kg clams, rinsed and any closed ones discarded
3 tbsp olive oil
80g nduja sausage
250g baby plum tomatoes, halved
400g linguine
2 small handfuls of flat leaf parsley, finely chopped, plus extra to
serve
1 Place a saucepan that has a tight-fitting lid over a high heat
until smoking hot. Meanwhile, line a colander with muslin or a
new J-cloth and sit it over another pan.
2 Pour the wine into the smoking pan, add the clams, then cover
with the lid and cook for 3–4 minutes, until the clams have
opened. Strain through the prepared colander.
3 Place a large sauté pan over a medium heat, add the olive oil
and shallots and cook for 2 minutes. Add the garlic and cook
for a further 2 minutes.
4 Increase the heat, add the nduja and break it up with a spoon.
Cook for another 2 minutes, then pour in the clam liquor and
cook for 5 minutes, before adding the tomatoes.
5 Bring a kettle of water to the boil, then pour it into a saucepan,
season with salt and return to the boil. Add the pasta and cook
for 10 minutes, or until al dente.
6 While the sauce is simmering and the pasta is cooking, pick
the meat from all but a dozen or so of the clams.
7 When the pasta is ready, drain in a colander, reserving the
cooking water. Add the pasta to the sauce along with a ladleful
of the reserved water, the clam meat and the parsley. Toss the
pan well in order to coat the pasta with the sauce.
8 Season to taste, then serve in warm bowls, garnished with the
clams in their shells and some extra parsley.
Crab and Courgette Spaghetti
Gone are the days when you would have to cook a live crab to
make this pasta sauce; happily, you can now buy ready-picked
brown and white crab meat from fishmongers and supermarkets,
which saves you the bother. It is expensive because it can only
be done by hand, but worth it to be able to cook this lovely, light
summer dish in half an hour. Don’t cook the crab for long or it will
lose some of its gentle flavours.
Serves 2
200g spaghetti
2 tbsp olive oil
1 long red chilli, deseeded if you want a milder hit, finely
chopped
50ml dry white wine
300g courgettes, grated or julienned
50g brown crab meat
150g white crab meat
Zest of 1 lemon
2 tbsp roughly chopped dill
40g butter, cubed
1 Bring a kettle of water to the boil. Pour into a saucepan,
season with salt and return to the boil. Add the pasta and cook
for 10 minutes, or until al dente.
2 Meanwhile, place a large, non-stick sauté pan over a medium–
high heat and add the oil. When hot, add the shallot and cook
for 2 minutes.
3 Add the garlic and chilli and cook for a further 2 minutes. Pour
in the white wine, then increase the heat to high and cook until
the wine reduces by half.
4 Add the courgettes, brown crab meat and crème fraîche and
stir well.
5 Drain the spaghetti, reserving the water. Add the pasta to the
sauté pan along with half a ladleful of the cooking water, the
white crab meat, lemon zest, half the dill and the butter and
cook for 1 minute. Toss the pasta to ensure it is well coated
with the sauce and season to taste.
6 Serve in bowls, sprinkled with the remaining dill.
Farfalle with Brown Butter, Peas and
Sage
Despite being a really quick recipe, this is a deeply delicious
pasta sauce. Browning, or burning, the butter completely
transforms the flavour into something much richer and more
interesting. Hold your nerve during the browning, and don’t take
the pan off the heat until you smell the tell-tale aroma – it should
be sweet and nutty with rich caramel notes.
Serves 4
400g farfalle
250g fresh peas
80g Parmesan cheese, grated, plus extra to serve
For the brown butter
200g butter
Large handful of sage leaves
1 Bring a kettle of water to the boil. Half-fill a saucepan with it,
season with salt and return to the boil. (It’s important to add
just enough water to cover the pasta so that the water will
become as starchy as possible.) Add the pasta, stir well and
cook for 10 minutes, or until al dente.
2 Meanwhile, put the butter into a sauté pan and place it over a
high heat. When it begins to brown, remove from the heat, add
the sage leaves and garlic and stir well.
3 Drain the pasta, reserving the cooking water.
4 Pour a ladleful of the reserved water into the sauté pan and
add the peas. Return the pan to the heat and cook for 1–2
minutes, stirring constantly.
Add the pasta and Parmesan and stir well. Add a little more
5 pasta water, if needed, and season to taste.
6 Serve in warm bowls with a twist of black pepper and extra
Parmesan sprinkled on top.
Chef’s tip
Get into the habit of always putting a bowl under the colander
when draining pasta so you never pour the starchy cooking
water down the plughole – you always need a little to help the
sauce really stick to the pasta.
Porcini Tagliatelle with Pine Nuts
You can use any variety of mushrooms for this sauce, as each
type will bring something different to the finished dish. Try a wild
mushroom mixture, or use fresh porcini when they are in season
during the autumn. Always include the dried porcini, though –
rehydrating them in boiling water creates an instant mushroom
stock that is packed with flavour and gives the sauce a real
boost.
Serves 2
15g dried porcini mushrooms
200g tagliatelle
30g pine nuts
1 tbsp olive oil
60g butter
200g fresh mushrooms, ideally porcini or wild ones, finely sliced
2 tbsp finely chopped tarragon
1 tbsp flat leaf parsley, roughly chopped
3 tbsp crème fraîche
1 Bring a kettle of water to the boil. Put the dried porcini into a
small, heatproof bowl and add enough boiling water to cover
them. Cover with cling film and set aside.
2 Pour the remaining boiling water into a saucepan, add some
salt and return to the boil. Add the pasta and cook for 7–10
minutes, or until al dente.
3 Meanwhile, put the pine nuts into a dry frying pan and place
over a medium heat, shaking the pan until they are lightly
toasted. Set aside until needed.
4 Put the olive oil and half the butter into a sauté pan and place
over a low heat. When the butter has melted, add the shallot
and cook gently for 2–3 minutes. Add the garlic and cook
gently for another 2 minutes.
5 Increase the heat to high, add the white wine and let it reduce
by half.
6 Strain the liquid from the soaked porcini directly into the pan,
then roughly chop the hydrated mushrooms and add them too.
When the liquid has reduced by half, add the fresh mushrooms
and tarragon and stir well until the mushrooms have softened.
7 Drain the pasta, reserving the water. Add the pasta to the
mushroom mixture, then stir in the Parmesan, parsley and
remaining butter, plus some of the reserved water, if needed.
8 Season the pasta to taste, stir in the crème fraîche and serve
in bowls, sprinkled with extra Parmesan and the pine nuts.
Saffron Orzo with Turkey Meatballs
When you’re keen to get dinner on the table in half an hour,
risotto is out of the question; it simply takes too long for the rice
to reach that ideal creamy texture. Orzo, however, cooks in 10
minutes and is equally velvety and comforting. When it comes to
the meatballs, always buy minced turkey thigh meat – it will be
much more flavourful than the breast and juicier too.
Serves 4
500g minced turkey thigh meat
3 tbsp flat leaf parsley, finely chopped
Zest of 1 lemon
50g plain flour
1 tbsp olive oil
220ml chicken stock
For the saffron orzo
80g butter
Pinch of ground saffron
1 litre chicken stock
400g orzo
2 tbsp finely chopped oregano leaves
1 Put the minced turkey, Parmesan, parsley, lemon zest, egg and
breadcrumbs into a large bowl and season with salt and
pepper. Mix well and divide into 24 walnut-sized meatballs.
Place in the fridge until needed.
2 To make the orzo, melt half the butter in a large sauté pan over
a medium heat. Add the shallots and cook for 2 minutes, then
add the garlic and cook for a further 2 minutes.
3 Add the saffron and litre of stock and bring to the boil. Pour in
the orzo and cook for 10 minutes, or until al dente, stirring
occasionally.
4 Remove the meatballs from the fridge and lightly coat each
one in the flour. Place a large, non-stick frying pan over a high
heat. When hot, pour in the olive oil, add the meatballs and
cook until golden brown all over.
5 Pour the 220ml stock into the pan, bring to a simmer and cook
the meatballs gently for a further 5 minutes, or until cooked
through and the sauce has thickened.
6 When the orzo is ready, stir in the oregano, then add the
Parmesan and remaining 40g butter. Season to taste and
serve in warm bowls with the turkey meatballs and some extra
Parmesan on top.
Korean-style Prawn Fried Rice
The Korean gochujang chilli paste stirred through this fried rice
gives it a lovely colour and a great kick, while the kimchi gives it
the sour, fermented flavour that is associated with Korean food.
Of course, fried rice is only a quick option if you have leftover or
ready-cooked rice, as it has to be completely cold when stir-
fried, or it will be soggy and disappointing.
Serves 4
2 eggs, lightly beaten
2 tbsp sesame oil
400g peeled raw tiger prawns, cut in half lengthways
2 tbsp gochujang chilli paste
3 x 250g packets of ready-cooked long grain and wild rice
2 tbsp soy sauce
1 tbsp fish sauce
150g frozen peas
To serve
100g kimchi, roughly chopped
1 tsp black sesame seeds
Large handful of crispy fried onions (available from
supermarkets)
Sriracha chilli sauce
1 Place a large, non-stick wok over a high heat. Season the eggs
with salt and white pepper.
2 Add half of the two oils to the pan, swirl around to coat, then
pour in the eggs. Cook for 1 minute, stirring gently to break
them into pieces, then slide them onto a plate.
3 Return the wok to a high heat. When hot, add the remaining
oils, then the prawns, and stir-fry for 1–2 minutes. Add the
gochujang paste and stir well.
4 Add the rice, soy sauce and fish sauce and stir-fry for another
2–3 minutes. Return the eggs to the pan, add the beansprouts
and peas, then stir-fry for a further 2–3 minutes.
5 Serve the rice in warm bowls, garnished with the kimchi,
sesame seeds, crispy fried onions, spring onions and a drizzle
of sriracha.
… and are feeling indulgent, fry some eggs and place them on
top of the rice before garnishing. The runny yolk seeping into
the rice is amazing.
Chicken Biryani
Biryani is a firm family favourite in our house, being mildly spiced
but still full of flavour and nicely filling. In India, biryani is
traditionally a layered dish, but this all-in-together version is
quick, light and just as tasty. We always make our own curry
pastes in the restaurants, but a good-quality ready-made version
is a speedy shortcut that won’t compromise the end result in any
way.
Serves 4
1 large carrot, peeled and diced
2 tbsp Madras curry paste
350g boneless chicken thighs, cut into 2cm cubes
2 ripe tomatoes, diced
350g basmati rice
700ml chicken stock
2 large handfuls of fresh coriander
120g fresh or frozen peas
Poppadoms, to serve
For the minted yoghurt
1½ tsp ground cumin
300g natural yoghurt
Small handful of fresh mint, finely chopped
1 Place a large, non-stick saucepan over a medium–high heat
and add the oil. When hot, add the onion and cook for 2–3
minutes. Add the carrot and cook for 2 minutes.
2 Stir in the garlic and ginger, then add the curry paste and cook
for 1–2 minutes.
3 Add the chicken, stir well, then add the tomatoes, rice, stock
and seasoning. Stir again and bring to a simmer. Cover and
cook over a low heat for 10 minutes.
4 Meanwhile, prepare the minted yoghurt. Put the cumin into a
small frying pan over a high heat and stir until roasted and
aromatic. Transfer to a small bowl, add the yoghurt and mint,
season with salt and pepper and mix well.
5 Roughly chop the spinach and coriander, then add them to the
chicken pan together with the peas. Stir well and cook for a
further 2–3 minutes.
6 Serve the curry in bowls with the minted yoghurt and
poppadoms alongside.
Spanish Chorizo Rice
The paprika-flavoured oil from the chorizo permeates this
cracking rice dish, making it rich, sumptuous and very moreish.
When I don’t have time to make an authentic paella from scratch,
I cheat and use ready- cooked long-grain rice. This has a
different texture from the short-grain Bomba rice traditionally
used in paella, but it carries the flavours beautifully.
Serves 4
280g spicy cooking chorizo sausages
2 tbsp olive oil
1 large green pepper, deseeded and diced
1 tsp hot smoked paprika
1 tsp ground cumin
2 tbsp tomato purée
Pinch of ground saffron
300ml chicken stock
200g cooked piquillo peppers
3 x 250g packets of cooked long-grain rice
1 x 400g tin of black beans, drained and rinsed
100g pitted green olives
To serve
Small handful of flat leaf parsley, roughly chopped
30g manchego cheese, shaved (optional)
1 Place a large sauté pan over a medium heat. Cut the chorizo
into thick slices, then add to the pan with the olive oil. Cook for
5 minutes, or until browned and crispy on both sides. Transfer
to a plate.
2 Add the onion to the pan and cook in the chorizo fat for 2–3
minutes, or until softened. Add the green pepper and garlic
and cook for 2 minutes.
3 Add the paprika, cumin and tomato purée and stir for 1 minute.
Add the tomatoes, saffron and stock and bring to a simmer.
4 Cut the piquillo peppers into thick slices and add to the pan
along with the rice, black beans and olives. Cook for 4–5
minutes.
5 Season with salt and pepper and sprinkle with the parsley and
manchego (if using) before serving.
Lentil and Bulgur Tabbouleh with
Grilled Feta
When you grill feta, it doesn’t melt – it just becomes softer and
creamier with deliciously crisp edges. It’s amazing with this
lentil-filled tabbouleh, as the salty, tangy cheese is tempered by
the sweet and sticky pomegranate molasses in the dressing. You
can serve the salad on its own or as part of a big summer lunch,
perhaps with the Blood Orange, Radicchio and Fennel Salad on
page 202 and the Warm Aubergine, Tomato and Burrata salad on
page 31.
Serves 4
250g bulgur wheat
4 pieces of feta cheese, roughly 70g each
1 tbsp olive oil
250g mini cucumbers, thickly sliced
2 celery sticks, finely chopped
2 large handfuls of mint, roughly chopped
100g flat leaf parsley, roughly chopped
2 x 250g packets of cooked Puy lentils
For the dressing
3 tbsp pomegranate molasses
¼ tsp ground allspice
To serve
120g pomegranate seeds
Lemon wedges
1 Preheat the grill. Line a baking tray with a silicone mat.
2 Bring a kettle of water to the boil. Put the bulgur into a small
saucepan, cover generously with the boiled water, then bring
to the boil over a high heat. Cook for 7–10 minutes, or until the
bulgur has softened.
3 Tip the cooked bulgur into a sieve and hold it under running
cold water until cool. Drain well and set aside.
4 While the bulgur is cooking, place the feta on the prepared
tray, drizzle with the olive oil and season with salt and pepper.
Cook under the grill for 10–12 minutes, or until it has browned
well.
5 Meanwhile, prepare all the vegetables and herbs as listed and
put them into a large bowl with the lentils and bulgur.
6 Whisk together all the dressing ingredients, then pour over the
bulgur mixture and stir well. Season to taste.
7 Remove the feta from the grill and check that it is well
coloured. If any parts haven’t browned properly, run a
blowtorch over them, or return to the grill for a few more
minutes.
8 Divide the bulgur between four plates and place a piece of feta
on top. Sprinkle with the pomegranate seeds and put a lemon
wedge on to each plate before serving.
Crispy Chicken, Quinoa and
Cauliflower ‘Couscous’ with Charred
Corn
This brilliant, colourful salad is great with the crispy chicken, but
would be equally good with fried smoked tofu, grilled halloumi or
feta. It’s packed with superfoods, such as quinoa, kidney beans
and raw broccoli, so it’s extremely good for you, as well as being
very tasty and satisfying. Make double the batch and feel
virtuous as you take it to work for lunch the next day.
Serves 4
500g boneless chicken thighs, cut into strips 1cm thick
2 tbsp chipotle paste
1 tsp dried oregano
40g plain flour
40g cornflour
Lime wedges, to serve
For the quinoa and cauliflower ‘couscous’
2 corn on the cob
2 tbsp olive oil
1 red onion, peeled and diced
350g cauliflower, grated
250g broccoli, finely chopped (including stems)
250g cooked quinoa
150g roasted red peppers, from a jar, thickly sliced
1 x 400g tin of kidney beans, drained and rinsed
2 large handfuls of fresh coriander, roughly chopped
3 little gem lettuces, shredded
For the dressing
1 tbsp agave syrup
Juice of 2 limes
1 Put the chicken, chipotle paste and oregano into a bowl.
Season with salt and pepper and mix well.
2 For the ‘couscous’, remove the corn kernels from the cobs by
standing each cob upright and running a sharp knife down the
sides.
3 Place a large frying pan over a high heat and add the olive oil.
When hot, fry the corn until lightly charred.
4 Add the onion and cook for 1–2 minutes. Add the cauliflower
and cook for a further 2–3 minutes.
5 Remove the pan from the heat and stir in the broccoli, quinoa,
red pepper, kidney beans, coriander and shredded lettuce.
Transfer to a bowl and put to one side.
6 Place a shallow sauté pan over a high heat and add a 1cm
depth of oil. Combine the flour and cornflour in a bowl, then
lightly coat each piece of chicken in the mixture. Add to the hot
oil in batches and cook until crisp outside with no sign of pink
inside. When ready, drain on kitchen paper.
7 Meanwhile, whisk together the dressing ingredients and
season with salt and pepper. Pour over the ‘couscous’ and mix
well. Spoon onto plates, top with the crispy fried chicken and
serve with wedges of lime.
Time-saving tip
You can buy ready-grated cauliflower from the supermarket.
Dips
and
Sides
Pea and Mint Guacamole
This dip is seriously green! It’s so much brighter, fresher and
better for you than shop-bought guacamole, and is really quick
and simple to make. It’s a great standby recipe too, as chances
are that you already have all the ingredients in the kitchen. It is
great with crunchy vegetables, such as radishes, baby carrots,
sugarsnap peas, baby gem lettuce leaves and mini cucumbers,
but also with tortilla chips or spread on toast as an alternative to
houmous.
Serves 4
175g frozen peas
1 tbsp olive oil
1 small onion, peeled and finely sliced
2 ripe avocados
Juice of 2 limes
3 mint sprigs, leaves picked
1 Put the peas into a colander and hold under running tepid
water for about a minute to defrost them.
2 Place a frying pan over a medium heat and add the oil. When
hot, sweat the onion for 3–4 minutes, or until soft, stirring
regularly to prevent it catching.
3 Slice the avocados in half, remove the stones and scoop out
the flesh with a spoon. Chop the flesh and put it into a blender
or mixing bowl with the lime juice and mint leaves.
4 Add the peas to the onions in the frying pan and allow to warm
through for a minute.
5 Tip the onions and peas into the blender or bowl and season
with salt and pepper. Pulse or mash with a fork just until the
mixture combines – you want to retain some texture. Taste and
adjust the seasoning as necessary. Serve with a selection of
crunchy vegetables or nacho chips.
Time-saving tip
To peel avocados quickly and with minimal waste, cut them in
half around the stone, then slip a dessertspoon between the
flesh and the skin and run it gently around the fruit, keeping the
back of the spoon as close to the skin as possible. The flesh
should pop out easily, leaving very little behind.
Black Houmous with Pitta Crisps
Swapping regular tahini for black sesame paste in this houmous
transforms the colour but also subtly changes the taste, as black
sesame seeds are less sweet than the lighter, cream-coloured
ones, and have an earthy nuttiness that goes brilliantly with the
rosemary and garlic in this dip. Black sesame paste can be found
in Asian supermarkets as it’s a staple in Japanese cooking,
where they often sweeten it with honey and use it in pastries,
puddings and ice cream. However, it’s also really delicious just
spread on toast.
Serves 4
4 pitta breads
120ml olive oil, plus extra for drizzling
100g black sesame paste
1 rosemary sprig, leaves finely chopped
Juice of 1–2 lemons
Sea salt
2 Cut each pitta bread into 8 triangles. Split open each triangle
and separate the halves, removing any bready dough that is
attached. Arrange the triangles in a single layer on two baking
trays, then drizzle with olive oil and sprinkle with sea salt
before placing in the oven for 3–4 minutes.
3 Put the chickpeas, sesame paste, garlic, rosemary, 2
tablespoons olive oil and the juice from one lemon into a food
processor. Season with salt and blend until you have a smooth
paste. Taste the houmous and add more olive oil, lemon juice
and salt as necessary.
4 Take the pitta crisps out of the oven and turn them over,
removing the thinner ones that have already crisped up. Return
the trays to the oven for another 2–3 minutes, or until all the
remaining triangles are golden brown and crunchy.
5 Transfer the houmous to a bowl and drizzle with a little olive oil
before serving with the pitta crisps.
Anchovy Tapenade with Ciabatta
Toasts
Take two classics of Mediterranean cooking, anchovies and
olives, blitz them together with a good-quality extra virgin olive oil
and you have a punchy dip or an intense topping for bruschette in
under 20 minutes. Serve with crunchy veg or lightly toasted
bread and a chilled bottle of white wine and be instantly
transported to a terrace in the south of France.
Serves 4–6
½ ciabatta loaf
3–4 tbsp olive oil, plus extra for drizzling
1 x 100g jar of good-quality anchovies in olive oil
Small handful of parsley leaves
125g pitted Kalamata olives
2 tsp red wine vinegar
2 Slice the ciabatta very finely into 8–10 slices, then drizzle with
olive oil on each side and lay them on a baking tray. Place
under the grill and toast for 2–3 minutes on each side, or until
golden brown and crisp. Beware – the thinner the bread, the
quicker it will burn, so check often.
3 Meanwhile, drain the anchovies, reserving any oil. Put the fish
into a food processor with the garlic, shallot, parsley and olives
and blitz to a purée.
4 Add the red wine vinegar and season with salt and pepper,
then, with the motor running, pour in any reserved anchovy oil,
followed by the measured olive oil until you reach the desired
consistency.
5 Taste and adjust the seasoning as necessary, then serve with
the crisp ciabatta toasts and crudités.
Blood Orange, Radicchio and Fennel
Salad
Try to get your hands on a few different varieties of radicchio for
this salad, such as the pale, red-splattered leaves of
Castelfranco, the curly fingers of Trevisano Tardivo, or the classic
Chioggia, to make it even more of a visual feast. It looks stunning
with the blood oranges and sliced fennel, and makes a beautiful
addition to a big lunch. Serve with chicken, fish or barbecued
meats, or turn it into a starter by placing a couple of burratas on
top. If you can’t get radicchio, red chicory will work just as well
flavour-wise.
Serves 4
1 fennel bulb
3 blood oranges
1 head of radicchio, or a mixture of different varieties, such as
Trevisano or Castelfranco
For the dressing
3 tbsp white balsamic vinegar
1 tsp honey
Juice of ½ blood orange
Juice of ½ lemon
2 tbsp chopped dill
1 Trim the fennel, cut it into quarters, then slice it very finely
using a mandolin.
2 Using a sharp knife, peel the oranges, being careful to remove
all the pith. Finely slice the flesh into discs.
Remove the core from the radicchio and tear the leaves into
3 bite-sized pieces. Put these into a large salad bowl and add the
fennel and blood orange slices.
4 Combine all the dressing ingredients in a bowl, season with salt
and pepper and whisk well. Taste and, if necessary, add more
acidity or sweetness.
5 Pour half the dressing into the salad bowl and mix carefully
with your hands until everything is coated. Drizzle the
remaining dressing over the top before serving.
Moroccan Carrot Salad
I recently visited Morocco to film a TV show, and I fell in love with
all the North African flavours, including harissa, preserved lemon,
cinnamon, cumin and rose water. This stunning dressing works
brilliantly with other ingredients too, so make a double batch and
keep it in the fridge to drizzle over some grilled halloumi or
roasted cauliflower, or to stir through a big bowl of couscous.
Alternatively, drizzle some extra olive oil over the top and serve it
as a dip with flatbreads and baby veg.
Serves 4
500g carrots
2 tbsp rose harissa
1 tbsp finely chopped preserved lemon
1 green chilli, deseeded and finely sliced
Juice of 1 lemon
1 tsp ground cumin
2 tbsp olive oil
Large handful of coriander leaves, roughly chopped
1 Bring a kettle of water to the boil, then pour it into a saucepan
and place over a medium heat.
2 Peel the carrots and cut them into thin rounds. Add them to
the boiling water, bring to the boil again, then drain
immediately. Transfer the carrots to a bowl of iced water to
stop them cooking.
3 Meanwhile, put the harissa, preserved lemon, chilli, garlic,
lemon juice, cumin and olive oil into a small saucepan and
place it over a medium heat for 2–3 minutes to warm through
and combine.
4 Drain the carrots thoroughly and transfer them to a serving
dish. Spoon over the dressing and stir well. Season with salt
and pepper, then sprinkle with the chopped coriander and stir
again before serving.
Time-saving tip
To save more time, don’t peel the carrots – a lot of the goodness
is just under the skin and gets lost by peeling, so give them a
brisk scrub instead.
Green Beans with Tarragon and Pine
Nuts
This is a great way to make green beans more interesting without
having to do very much. Suddenly a boring side dish has a bit
more to say for itself! It makes a cracking accompaniment to
grilled fish, roast chicken and barbecued lamb or pork chops, or
you could swap the butter for a light vinaigrette and serve it as a
salad as part of a summer lunch.
Serves 4
20g pine nuts
25g butter
2–3 tarragon sprigs, leaves roughly chopped
Sea salt
1 Bring a kettle of water to the boil, then pour it into a saucepan
and bring to the boil with the lid on.
2 Place a small frying pan over a medium heat and add the pine
nuts in a single layer. Toast for about 4 minutes, shaking the
pan from time to time, particularly towards the end of the
cooking time.
3 Add the green beans to the boiling water and cook for 2–3
minutes, or until cooked but still crisp.
4 Drain the beans and return them to the empty pan. Add the
butter and, with the lid on, shake the pan a couple of times
until the butter has melted and coated the beans.
5 Tip the beans into a serving dish, mix in the tarragon leaves
and sprinkle over the toasted pine nuts. Season with salt
before serving.
Time-saving tip
Toast more pine nuts than you need and keep the excess in an
airtight jar to speed things up next time you need to scatter
them over a salad or pasta dish, such as Porcini Tagliatelle (see
page 178).
Courgette Fries
We serve these crispy courgette fries in Union Street Cafe in
London, where they are hugely popular with people just ordering
a drink after work. They also go really well with burgers (see
pages 111 and 141), grilled chicken and fish. Alternatively, just
scatter some crumbled feta over the fries to make a meal of
them. Be warned – they are very moreish!
Serves 4
3 medium courgettes
Pinch of saffron
100ml water
1 litre flavourless oil, e.g. groundnut, for frying
190g semolina
60g ‘00’ flour
Sea salt
Dried marjoram, to serve
1 Finely julienne the courgettes with a mandolin or julienne
peeler and put them into a large bowl.
2 Season the courgettes with plenty of salt to release the water.
3 Using a pestle and mortar, grind the saffron to a powder and
sprinkle it over the courgettes. Add the water, stir well and set
aside for 10–15 minutes.
4 Meanwhile, pour the oil into a large heavy-based saucepan
and place over a medium–high heat.
5 Mix the semolina and flour together in a large bowl.
6 Once the oil has reached 180°C, lift a handful of the
courgettes from the water and toss them in the flour mixture
until lightly coated. Fry them in the hot oil until golden and
crisp. Using a slotted spoon, transfer them to a plate lined with
kitchen paper. Repeat this step with the remaining courgettes.
7 Transfer the fries to a serving bowl and season with salt and
the marjoram before serving.
Chef’s tip
If you don’t have a cooking thermometer, the oil is ready
(180°C) when a cube of bread added to it browns in 30
seconds.
Aromatic Saffron Pilaf
A spiced pilaf is such a versatile dish and makes a great addition
to curry night. Try it with the Malaysian Fish and Okra Curry on
page 59, or the Minced Lamb Curry on page 123. Get all the prep
done up front and you won’t have to worry about time – you can
just get on with cooking the main event. It will make your kitchen
smell heavenly in the meantime.
Serves 4
50g ghee or butter
1 large onion, finely sliced
400g basmati rice
Pinch of saffron
Small handful of curry leaves
800ml chicken stock
1 cinnamon stick
5 cardamom pods
5 cloves
1 tsp sea salt
1 Place a non-stick saucepan over a high heat and add the ghee
(or butter). When hot, add the onion and cook for 5–8 minutes,
stirring occasionally.
2 Meanwhile, put the rice into a large bowl and cover with water.
Swirl it around with your hand, then pour out the water. Refill
the bowl and repeat until the water is clear. Drain and set
aside.
3 Using a pestle and mortar, grind the saffron to a powder.
4 Add the curry leaves to the onion and cook for 1 minute. Now
add the saffron, chicken stock, cinnamon stick, cardamom
pods, cloves, salt and rice. Stir well and cover with a lid. Bring
to the boil, then immediately reduce the heat to low. Allow to
cook for 12–15 minutes, then turn the heat off and leave to sit
for 2–3 minutes before serving.
Decadent Mashed Potatoes with
Three Variations
Mashed potatoes are a great accompaniment for so many dishes,
but these three decadent options are almost worthy of top billing.
Pair them with a rib-eye steak, some good-quality sausages or a
robust fillet of white fish and you have simple, fast food without
any fuss. Investing in a potato ricer will make mashing the
potatoes much easier and quicker, and the results are so much
smoother than with a conventional masher. Once you’ve tried
one, you’ll never look back.
Serves 4
1kg Yukon Gold or Désirée potatoes, peeled and cut into 1cm
cubes
75g butter
100ml whole milk
100ml double cream
Variation 1: Mustard Mash
1 tsp English mustard
Variation 2: Truffle Mash
30g porcini and truffle paste
30ml white truffle oil
Variation 3: Garlic and Herb Mash
2 tbsp woody herbs, e.g. rosemary, thyme, sage, leaves finely
chopped
2 tbsp soft herbs, e.g. parsley, chives, dill, finely chopped
1 Bring a pan of salted water to the boil. Add the potatoes and
cook for 15 minutes with the lid on.
2 Meanwhile, if you’re making the regular, mustard or truffle
mash, put the butter, milk and cream into a small saucepan
and bring to a gentle simmer. For the mustard mash, add the
mustards to the warm cream mixture. For the truffle mash, add
the truffle paste and truffle oil to the pan instead.
3 For the garlic and herb mash, heat the butter in a small
saucepan, add the garlic and woody herbs, and cook for 2–3
minutes. Pour in the milk and cream and bring to a gentle
simmer. Add the soft herbs and cook for another 2–3 minutes.
4 When the potatoes are cooked, drain in a colander. Put them
through a potato ricer as quickly as possible and return them
to the saucepan.
5 Pour over the flavoured cream and mix well. Season to taste
with salt and pepper, stir again and serve.
Chef’s tip
The hotter the potato when you put it through the ricer, the
fluffier the mash, so move fast once the potatoes have been
drained.
Puddings
Burnt Meringue with Poached
Rhubarb
The secret to perfect, crisp meringues is cooking them at a low
temperature really, really slowly, which rules them out for this
book. However, the soft meringues here are cooked at the last
minute with a blowtorch, bringing a lovely dark caramel flavour to
the finished dish. The result is a restaurant-quality dessert that is
still produced within 30 minutes.
Serves 4
350g rhubarb, cut into 5cm lengths
30ml grenadine liqueur
Seeds from 1 vanilla pod
30g caster sugar
30ml water
150g strawberries, thickly sliced
Crème fraîche, to serve
For the pistachio crumble
30g butter
30g plain flour
30g caster sugar
30g nibbed pistachios
For the meringue
3 large egg whites
100g caster sugar
1 Preheat the oven to 180°C/160°C fan/Gas 4. Line a small
baking tray with baking paper.
2 Start by making the pistachio crumble: put the butter, flour and
sugar into a food processor and pulse until the mixture
resembles breadcrumbs. Add the pistachios and pulse just a
couple of times, until the nuts are roughly chopped. Pour the
mixture into the prepared tray and place in the oven for 10–15
minutes, or until lightly golden.
3 Meanwhile, put the rhubarb into a small saucepan with the
grenadine, orange zest and juice, vanilla seeds, sugar and
water. Place over a high heat, cover with a lid and cook for 3–4
minutes, until the rhubarb is tender but still holding its shape.
Using a slotted spoon, transfer the rhubarb to a bowl.
4 Return the pan to the hob and heat the liquid until it reduces to
a thick syrup. Leave to cool slightly, then fold in the
strawberries, followed by the rhubarb.
5 Remove the crumble from the oven and leave to cool.
6 To make the meringue, put the egg whites into a large bowl
and beat with an electric whisk until soft peaks form. Gradually
add the caster sugar, 2 tablespoons at a time, until it is all
incorporated and firm peaks have formed.
7 Smear a spoonful of the meringue onto each plate. Place the
remainder in a piping bag and pipe a few meringue ‘kisses’ on
each plate. Run a blowtorch over the meringue until golden
and burnt in places.
8 Spoon some rhubarb mixture onto each plate. Drizzle over the
syrup, then add a spoonful of crème fraîche. Finally, break up
the pistachio crumble and sprinkle over the top before serving.
Mango, White Chocolate and Passion
Fruit Parfaits
When time is short, it is difficult to produce a fancy layered
dessert with lots of different elements, as you have to wait for
each layer to set before adding another. A parfait in a glass or
bowl, however, is a great way to pull it off, and this white
chocolate version with mango, passion fruit and coconut is
exquisite.
Serves 4
30g coconut flakes
250g ripe mango flesh
40ml passion fruit pulp (about 2 fruits)
Zest of ½ lime
Juice of 1 lime
For the mousse
70ml coconut milk
125g white mini marshmallows
200g white chocolate chips
250ml double cream
1 tsp vanilla paste
100ml passion fruit pulp (about 5–6 fruits)
1 Place four serving glasses in the freezer to chill.
2 To make the mousse, put the coconut milk and marshmallows
into a small saucepan, place over a medium heat and stir until
the marshmallows have melted. Place the white chocolate in a
small heatproof bowl, pour in the marshmallow mixture and stir
until the chocolate has melted. Pour this mixture into a shallow
tray and put straight into the freezer to cool down quickly.
3 Whip the double cream and vanilla paste with an electric whisk
until stiff peaks form. Fold the 100ml passion fruit pulp into the
cream.
4 Remove the white chocolate from the freezer and make sure
it’s cool. Transfer to a mixing bowl, add a spoonful of the cream
and whisk until well combined. Gently fold in the rest of the
cream until combined.
5 Remove the glasses from the freezer and spoon the mousse
into them. Return them to the freezer for 10 minutes.
6 Meanwhile, toast the coconut flakes in a small frying pan until
golden brown. Set aside to cool.
7 Chop the mango into 1cm dice and mix with the passion fruit
pulp, lime zest and juice.
8 Spoon the mango mixture into the glasses and sprinkle with
the toasted coconut before serving.
Time-saving tip
Make sure you create space in your freezer before you start, as
you will need it for chilling the white chocolate and the mousse.
Spiced Peach, Apple and Almond
Crumble
Using good-quality tinned peaches not only means you avoid
having to prep any fresh fruit, but also that you can enjoy this
fragrant spiced crumble all year round. The combination of sweet
peaches, tart apples and distinct almond flavour (think Bakewell
tarts) is a knock-out, and certain to be a crowd pleaser whatever
time of year you rustle it up.
Serves 6
500g tinned peach slices (about 2 x 415g tins, drained)
500g peeled and diced Bramley apple (about 3 fruits)
3 tbsp marmalade
1 tsp ground mixed spice
30g soft light brown sugar
100g soft amaretti biscuits, crumbled
100ml orange juice
50ml almond liqueur
Whipped cream, crème fraîche or ice cream, to serve
For the almond crumble
100g plain flour
100g cold butter, diced
80g golden caster sugar
1 tsp almond extract
40g flaked almonds, roughly chopped
40g rolled oats
2 Place the peaches and apple in a shallow ovenproof dish. Stir
in the marmalade and mixed spice. Sprinkle over the brown
sugar and amaretti, then pour in the orange juice and almond
liqueur.
3 To make the crumble, put the flour, butter and sugar into a
bowl and quickly rub together until the mixture resembles
breadcrumbs. Add the remaining ingredients and mix well.
Sprinkle the crumble over the fruit.
4 Place the dish on the top shelf of the oven for 15–20 minutes,
or until the apples are tender and the crumble topping is
golden brown.
5 Serve with unsweetened whipped cream, crème fraîche or ice
cream.
Chef’s tip
Make this crumble in advance, then put it into the oven when
you sit down to your main course. It will be bubbling and golden
brown by the time you are ready for pudding.
Pain Perdu with Summer Fruit
Compote
Pain perdu is basically posh eggy bread, and this lightly spiced
version is made even more elegant by being served with a simple
compote of summer fruits. If possible, use slightly old brioche for
this, as it absorbs more of the egg and cream mixture, and the
finished result will be crisper round the edges. You will need a
blowtorch to caramelise the sugar at the end, but if you don’t
have one, simply dust the whole dish with icing sugar for a little
extra sophistication.
Serves 4
1 x 400g brioche loaf
2 large eggs
100ml whole milk
100ml double cream
½ tsp ground cinnamon
½ tsp ground cardamom
2 tbsp caster sugar, plus extra for sprinkling
60g butter
Crème fraîche, to serve
For the compote
2 tbsp crème de cassis liqueur
50g caster sugar
180g strawberries, thickly sliced
100g raspberries
100g blueberries
1 Cut the brioche into large slices about 10 x 5cm, trimming off
any excess crust.
2 Put the eggs into a bowl with the milk, cream, vanilla seeds,
cinnamon, cardamom and sugar and whisk together. Pour into
a shallow dish.
3 Put the crème de cassis and caster sugar for the compote into
a small sauté pan over a high heat and reduce to a thick syrup.
Set aside.
4 Meanwhile, dip the brioche slices in the egg mixture for just 30
seconds each, turning them so that both sides are evenly
coated.
5 Put the vegetable oil and butter into a large, non-stick frying
pan over a medium–high heat. When the butter has melted,
carefully add the brioche slices and cook until golden brown on
both sides.
6 Add the berries to the syrup and stir together gently.
7 Sprinkle the sugar evenly on the presentation side of each
brioche slice, then run a blowtorch over it until the sugar melts
and turns golden brown.
8 To serve, place a slice of brioche on each plate, adding a
spoonful of the compote and a dollop of crème fraîche on the
side.
Chef’s tip
The pain perdu can also be served with the Winter Fruit
Compote on page 235, depending on the time of year and what
fruits are in season.
Banana Split with Salted Caramel
Chocolate Sauce
My kids love an old-school banana split, which has to be one of
the quickest ever puddings to put together. This salted caramel
version is not tricky or too timeconsuming, but it takes this
nursery favourite to a new level. Caramelising the bananas brings
out all the sophisticated flavours of vanilla, honey and rum in the
fruit, while the salted caramel in the chocolate sauce keeps the
whole dish from being too sweet.
Serves 2
30g pecan or macadamia nuts, or a mixture of both
1 tbsp caster sugar
2 ripe bananas, peeled halved lengthways
4 scoops of vanilla ice cream, to serve
For the sauce
50g dark muscovado sugar
20g butter
85ml double cream
30g dark chocolate chips
½ tsp sea salt
2 Start by making the sauce: put the muscovado sugar, butter,
cream and salt into a small saucepan and place over a medium
heat. Stir well and bring to a gentle simmer, then cook for 1
minute. Leave to cool for 1 minute.
3 Place the chocolate chips in a small heatproof bowl and pour
the caramel over them. Stir until the chocolate has melted and
the sauce is well combined, then leave to cool.
4 Put the nuts on a baking tray and place in the oven for 5
minutes, or until lightly toasted. Allow to cool before roughly
chopping them.
5 Sprinkle the caster sugar over the cut side of the bananas,
then run a blowtorch over each one to caramelise it well.
Alternatively, place the bananas, sugar side up, under a hot
grill for 5 minutes, or until caramelised.
6 Place two halves of banana on each serving plate, then put 2
scoops of ice cream in the middle. Drizzle the caramel sauce
over the top and sprinkle with the toasted nuts before serving.
Cheat’s Cheesecake with Macerated
Strawberries
Everyone loves a cheesecake, but the baking of the base and the
setting of the cream cheese mean that it isn’t the quickest
pudding to whip up. This upside-down version, however, has all
the elements of a traditional cheesecake, but with no hanging
around. Macerating strawberries, which involves just sprinkling
them with sugar and setting them aside, is a brilliant chef’s trick
for bringing out the sweetness in the fruit; it takes seconds to do,
but the results are incredible.
Serves 4
200g cream cheese
3 tbsp icing sugar
Squeeze of lemon juice Seeds from ½ vanilla pod
300ml double cream
4 digestive biscuits
3 tbsp caster sugar
50g unsalted butter
1 tbsp mint leaves, to garnish
For the macerated strawberries
200g strawberries, quartered
2 tbsp icing sugar
100ml Sauternes, Muscat or other sweet wine
1 Line four ramekin dishes with cling film and place them in the
freezer to chill.
2 To macerate the strawberries, put them into a bowl with the
icing sugar and wine. Stir well, then cover with cling film and
set aside for 15–20 minutes.
3 Put the cream cheese and icing sugar into a bowl. Add the
lemon juice and vanilla seeds and mix together until smooth.
4 Pour the cream into a second bowl and whisk into soft peaks,
then fold it into the cream cheese mixture.
5 Remove the chilled ramekins from the freezer and fill with the
cream cheese mixture, levelling the surface with a palette knife
or spatula. Place in the fridge until required.
6 Put the biscuits into a food processor and pulse into coarse
crumbs. Alternatively, place them in a plastic bag and crush
with a rolling pin.
7 Place a non-stick saucepan over a medium heat and add the
caster sugar. Once it has melted and begun to caramelise,
carefully add the butter and gently shake the pan to combine it
with the caramel as it melts.
8 Add the biscuit crumbs and shake the pan to coat them in the
caramel. Pour the mixture onto a plate and place in the fridge
for 5 minutes. When cool, crumble into pieces.
9 Remove the ramekins from the fridge and turn out the
cheesecakes onto plates, discarding the cling film. Spoon the
strawberries over and around the cheesecakes and sprinkle
the biscuit ‘base’ over the top. Garnish with a little fresh mint
before serving.
Chef’s tip
If you are feeding children, leave out the sweet wine, or replace
it with lemon juice or balsamic vinegar for a little added
sharpness.
Fig Tarts with Vanilla and Honey
Mascarpone
These tarts are so quick and easy to make that you really have no
excuse for buying in dessert. Ripe figs with cinnamon is a
gorgeous combination, but you can try this recipe with most
fruits as they come into season – strawberries, blueberries,
mango and blackberries would all be delicious. The vanilla and
honey mascarpone is an irresistible addition, but vanilla ice
cream or crème fraîche would also be good if time is tight.
Serves 4
1 x 320g sheet of ready-rolled all-butter puff pastry
6 ripe figs, thickly sliced
¼ tsp ground cinnamon
1 tbsp demerara sugar
For the vanilla and honey mascarpone
2 tbsp honey, plus extra for drizzling
Zest of ½ lemon
2 Unroll the pastry and cut off a widthways strip about 7cm wide
(you can freeze this for decorating future pies). Cut the
remaining pastry into 4 equal rectangles. Place them on the
prepared tray, spacing them apart, then prick all over with a
fork, leaving a 1cm border around the edge.
3 Arrange the fig slices on top, slightly overlapping them in
places, but keeping them inside the borders.
Sprinkle the cinnamon over the figs and brush the borders with
4 the beaten egg. Sprinkle the entire surface of the tarts with the
sugar, then place in the oven on a high shelf for 12–15 minutes,
or until the pastry is golden and crisp.
5 Meanwhile, place all the mascarpone ingredients in a small
bowl and whisk together until smooth.
6 Remove the tarts from the oven and transfer to plates. Place a
spoonful of the mascarpone beside each tart, then drizzle with
a little extra honey before serving.
Rhubarb and Ginger Cheesecake
Pots
Here is another way to make a quick cheesecake (see page 228
for an upside-down version with macerated strawberries). It has a
no-bake ginger biscuit base and is made in individual glasses, so
the cream cheese layer doesn’t need to set before serving. You
can eat it as soon as you make it, or keep it in the fridge until
needed.
Serves 4
300g rhubarb, trimmed and cut into 2cm pieces
30g stem ginger, finely chopped
2 tbsp stem ginger syrup
30ml grenadine liqueur
2 tbsp caster sugar
120g gingernut biscuits
For the cheesecake mixture
200g double cream
200g cream cheese
150g Greek yoghurt
Zest of ½ lemon
1 tbsp vanilla extract
5 tbsp caster sugar
2 tbsp orange liqueur
1 Put the rhubarb, stem ginger, stem ginger syrup, grenadine
and sugar into a non-stick saucepan. Place over a medium
heat and cook for 4–5 minutes, stirring occasionally, until the
rhubarb begins to soften around the edges. Pour the mixture
into a shallow tray and place in the fridge to cool.
2 To make the cheesecake mixture, pour the cream into a bowl
and whisk until soft peaks form. Place the remaining
cheesecake ingredients in a separate bowl and whisk until
combined. Fold in the cream.
3 Put the biscuits in a food processor and pulse into fine crumbs.
Alternatively, place them in a plastic bag and crush with a
rolling pin.
4 Divide the crumbs between four serving glasses, then spoon in
the cheesecake filling.
5 Remove the rhubarb topping from the fridge and spoon it into
the glasses. Serve immediately, or keep in the fridge until
needed.
Cinnamon Ice Cream Sandwiches
with Winter Fruit Compote
Here is a clever way to transform a scoop of vanilla ice cream into
something much more impressive with very little effort. The
cinnamon pastry discs add spice and crunch, while the apple and
blackberry compote provides a warming and sharp contrast. You
can make the discs and the compote in advance, so it’s just a
case of putting all the elements together at the last minute.
Serves 4
1 x 320g sheet of ready-rolled all-butter puff pastry
2 tsp ground cinnamon
4 large scoops of vanilla ice cream, to serve
For the compote
100g peeled and diced Granny Smith apple (about 1 fruit)
100g peeled and diced pear (about 1 fruit)
100ml red wine
½ tsp ground mixed spice
80g blackberries
2 Cut the pastry in half lengthways so that you end up with two
13 x 23cm rectangles. Place one rectangle on the prepared
tray and place the other in the freezer for future use in another
recipe.
3 Combine the sugar and cinnamon in a small bowl. Spread the
butter evenly over the chilled pastry. Sprinkle the cinnamon
sugar all over the butter and pat with a spoon to make sure it’s
well stuck down. With the narrower edge towards you, roll up
the pastry tightly to form a thick roll, then place it in the freezer
for 5 minutes to firm up.
4 Meanwhile, put all the compote ingredients, apart from the
blackberries, into a small saucepan. Place over a high heat and
cook for 4–5 minutes.
5 Remove the cinnamon roll from the freezer and cut it into 8
slices about 1.5cm thick. Line two baking trays with baking
paper and place 4 slices of cinnamon roll on each tray, spacing
them well apart. Pat each one down lightly with your fingers.
Place a sheet of baking paper over each tray of rolls, then sit
another baking tray on top to weigh them down lightly. Place in
the oven for 10 minutes. (If you don’t have four baking trays,
bake the rolls in batches.)
6 Add the blackberries to the compote and cook for another 2–3
minutes. Set aside to cool slightly.
7 Remove the rolls from the oven and lift off the top trays and
paper. Set aside to cool.
8 When you are ready to serve, place a cinnamon roll on each
plate. Top with a scoop of ice cream and place another
cinnamon roll on top. Serve with a big spoonful of warm
compote on the side.
Calvados Toffee Apple Pancakes
As children, we all love toffee apples, but when was the last time
you ate one as an adult? Inspired by this nostalgic flavour
combination, these apples in caramel have been given a grown-
up makeover by adding a touch of Calvados, or apple brandy, to
the caramel, making it a little bit more sophisticated and utterly
delicious.
Serves 4
30g pecan nuts
350g green apples
100g butter
50ml Calvados
½ tsp vanilla paste
80g dark muscovado sugar
100ml double cream
Vanilla ice cream, to serve
For the pancake batter
150g plain flour
1½ tsp baking powder
2 tbsp caster sugar
1 large egg
150ml whole milk
30g butter, melted
Pinch of salt
2 Put the pecans in a baking tray and place in the oven for 5
minutes, or until well toasted. Allow to cool a little, then roughly
chop and set aside.
3 To make the pancake batter, put the flour, baking powder and
caster sugar into a bowl. Make a well in the centre, then add
the egg, milk, melted butter and salt and whisk together until
smooth. Set aside until needed.
4 Peel and core the apples, then cut them into thick slices.
5 Place a non-stick frying pan over a high heat and add 50g of
the butter. When melted, add the apples and cook until they
begin to brown. Pour in the Calvados and carefully flambé it in
the pan. When the flames die down, add the vanilla paste and
muscovado sugar and mix well. Pour in the cream, stir well,
then remove from the heat.
6 Place two non-stick frying pans over a medium–high heat and
rub with a little of the remaining butter. Add 2 or 3 large
spoonfuls of the batter to the pans, depending on size, and
cook for a minute or so on each side, until lightly browned.
Transfer to a baking tray and keep warm while you make the
rest of the pancakes (there should be 12–16 in total).
7 Put the apples back over a high heat and cook until the
caramel sauce thickens.
8 Serve the pancakes in stacks of 3 or 4 on each plate. Top with
apples and smother in caramel sauce. Sprinkle with the
toasted pecans and serve with a big scoop of vanilla ice cream
on the side.
Choc Nut Vegan Mousse
I know it sounds crazy to make a pudding with avocado, but if you
want to create a vegan mousse that has a silky, creamy texture
without using eggs or cream, a ripe avo is the perfect ingredient.
It also has the added bonus of being extremely good for you, so
this rich, indulgent chocolate pudding is guilt-free… well, almost.
Serves 4–6
150g ripe avocados (about 2 fruits)
150g bananas (about 2 fruits)
1 tbsp vanilla extract
30ml cold strong black coffee
50g peanut butter
80g good-quality cocoa powder
80ml maple syrup
Generous pinch of sea salt
60g salted roasted peanuts, roughly chopped
Large handful of caramel popcorn, to serve
1 Scoop the avocado flesh into a large food processor.
2 Peel the bananas, break them into large chunks and add to the
processor. Add the vanilla, coffee, peanut butter, cocoa
powder, maple syrup and salt and blend until smooth.
3 Taste the mousse and add a little more salt, as necessary.
4 Sprinkle in half the peanuts and blend for a few more seconds.
5 Spoon the mousse into small bowls and sprinkle with the
remaining nuts. Crumble a few pieces of caramel popcorn over
each bowl before serving.
Flourless Chocolate and Raspberry
Pots
These delicious mini chocolate-almond puddings have fresh
raspberries steeped in liqueur hidden at the bottom of the pots
for a boozy, fruity surprise. As they are made with ground
almonds rather than flour, they are gluten free and have a dense,
moist texture that I really love. Serve with a few extra fresh
raspberries and a drizzle of cream for chocolate pudding
perfection.
Serves 4
120g dark chocolate chips (80% cocoa solids)
3 large eggs
100g caster sugar
Seeds from 1 vanilla pod 50g ground almonds
25g good-quality cocoa powder, plus extra for dusting
200g fresh raspberries, plus extra to serve
4 tsp crème de cacao or raspberry liqueur
2 Bring a kettle of water to the boil.
3 Put the chocolate into a small heatproof bowl and place in the
microwave. Heat on high for 20 seconds, then stir and return
to the microwave for another 20 seconds. Repeat the heating
and stirring until the chocolate has melted. Leave to cool.
4 Separate the eggs into two bowls. Add half the sugar to the
whites and beat with an electric whisk until stiff peaks form.
5 Add the remaining sugar and the vanilla seeds to the egg
yolks. Beat with the electric whisk until light and fluffy. Add the
melted chocolate, ground almonds, cocoa powder and a
spoonful of the egg whites and beat until well combined.
Gently fold in the remaining whites, being careful not to knock
out all the air.
6 Divide the raspberries between four 200ml ramekins. Add a
teaspoonful of liqueur to each one, then gently spoon the
chocolate mixture evenly over the fruit.
7 Put all four ramekins into a small roasting tray and pour in just
enough boiling water to come 2.5cm up the sides. Place on the
middle shelf of the oven for 12 minutes.
8 When ready, serve immediately with a dusting of cocoa powder
and a few extra raspberries.
Dark Chocolate and Coffee Mousse
This is the perfect ending to a great meal – an afterdinner coffee
and chocolate rolled into one! If you like things particularly dark
and bitter, leave out the honey, or add a little extra if you prefer
things sweeter. The mousse is delicious served immediately
while still warm, but you can also put it in the fridge to allow it to
cool and set.
Serves 4–6
300g dark chocolate (70% cocoa solids)
300ml whipping cream
125ml warm black coffee
6 egg yolks
1 tbsp honey
40g chocolate-coated coffee beans, lightly crushed, to serve
1 Bring half a kettle of water to the boil. Pour it into a saucepan
and bring to a very gentle simmer.
2 Break the chocolate into pieces and place in a heatproof bowl.
Sit the bowl over the pan without it actually touching the water
and allow the chocolate to melt. Set aside.
3 Pour the cream into another bowl and whisk to soft peaks.
4 Put the coffee, egg yolks and honey into a second heatproof
bowl and whisk them together. Once combined, place the bowl
over the pan of hot water and continue to whisk over a low
heat until the mixture thickens like custard.
5 Whisk in the melted chocolate, then allow to cool for 5
minutes.
6 Gently fold in the cream until just incorporated.
7 The warm mousse can be served immediately, or poured into
individual bowls and chilled to serve later.
8 Sprinkle some of the crushed coffee beans over each bowl
before serving.
… allow these mousses to set in the fridge for an hour before
serving.
Tiramisu Pots
For this cheat’s tiramisu, I use condensed milk in the mascarpone
cream rather than eggs, which would be more traditional but also
more time-consuming. The milk brings a silky sweetness that
goes beautifully with the coffee and chocolate, and it still ticks all
the right tiramisu boxes for texture and flavour. If you’re
entertaining, make these ahead of time and leave them in the
fridge until you are ready to serve.
Serves 6
450ml cold black coffee
50ml coffee liqueur
18 sponge finger biscuits
40g dark chocolate (80% cocoa solids)
1 tbsp good-quality cocoa powder, to serve
For the mascarpone cream
50ml condensed milk
250ml double cream
100ml Marsala wine
1 Pour the coffee into a shallow tray and mix in the coffee
liqueur.
2 Meanwhile, put the mascarpone and condensed milk into a
bowl and whisk until smooth.
3 Put the cream in a separate bowl and beat with an electric
whisk until firm peaks form. Stir in the Marsala, then fold the
cream into the mascarpone mixture.
4 Remove the coffee from the freezer. If it’s still not cold, add a
couple of ice cubes to the tray and stir until cool. Take 9 of the
sponge fingers and soak them one at a time in the coffee for a
few seconds. Break the soaked fingers in half and place 3
halves in the bottom of six serving glasses.
5 Using a fine grater, grate a layer of chocolate directly over the
sponge fingers. Add 2 tablespoons of the mascarpone mixture
to each glass.
6 Dip the remaining sponge fingers into the coffee one at a time.
Break them in half and add 2 halves to each glass. Grate the
rest of the chocolate over the sponge fingers, then top each
glass with the remaining mascarpone mixture.
7 Before serving, use a small tea strainer to dust cocoa powder
over the surface.
… put these pots into the fridge for an hour or two before
serving; the flavours really come together and they will be even
more delicious.
Index
Page numbers in italics refer to photographs

A
almond, spiced peach, apple and almond crumble 1, 2
anchovy 1, 2
anchovy tapenade with ciabatta toasts 1, 2
apple
Calvados toffee apple pancakes 1, 2
celeriac and apple soup with crushed walnuts 1, 2
roast pork chops with crushed Charlotte potatoes and lettuce
and apple salad 1, 2
spiced peach, apple and almond crumble 1, 2
asparagus 1, 2
halloumi, asparagus and green bean salad 1, 2
pea, basil and goat’s cheese omelette with shaved asparagus
and rocket salad 1, 2
aubergine, warm aubergine, tomato and burrata 1, 2
avocado 1, 2
corn and courgette fritters with tomato, avocado and rocket
salad 1, 2
B
baby corn 1, 2, 3
bacon cheeseburgers with pickled cucumber burger
sauce 1, 2
bacon lardons 1, 2
balsamic glaze, mustard and herb meatballs with balsamic glaze
and Parmesan cheese 1, 2
banana
banana split with salted caramel chocolate sauce 1, 2
beans 1, 2
baked halibut with borlotti beans and tomatoes 1, 2
lamb rump with creamed cannellini beans 1, 2
see also green beans; kidney beans
beansprouts 1, 2, 3, 4, 5, 6
beef
bacon cheeseburgers with pickled cucumber burger sauce 1, 2
Mexican beef and jalapeño quesadillas 1, 2
rib-eye steaks with peppercorn sauce 1, 2
steak tacos with pink pickled onion and pico de gallo 1, 2
beetroot beetroot, thyme and goat’s cheese tart with pear and
rocket salad 1, 2
beetroot salad with whipped goat’s cheese 1, 2
biryani, chicken biryani 1, 2
blood orange, radicchio and fennel salad 1, 2
blowtorches 10
blue cheese dressing and buffalo chicken 1, 2
bread 1, 2
black houmous with pitta crisps 1, 2
fish finger sandwiches
kale Caesar salad with garlic croutons
saffron chicken flatbreads with minted yoghurt 1, 2
see also toasts
breadcrumbs 1, 2, 3
see also panko breadcrumbs
broccoli
see also purple sprouting broccoli; Tenderstem broccoli
buffalo chicken and blue cheese dressing 1, 2
bulgur and lentil tabbouleh with grilled feta 1, 2
burgers
lentil burgers 1, 2
burrata, warm aubergine, tomato and burrata 1, 2
butter, brown butter 1, 2, 3, 4
butternut squash
quick butternut and chickpea curry 1, 2
spiced squash and lentil soup 1, 2
C
cabbage
juniper venison steaks with quick-braised red cabbage 1, 2
cacio e pepe with Parmesan crisps 1, 2
Caesar salad, kale Caesar salad with garlic croutons 1, 2
Calvados toffee apple pancakes 1, 2
cannellini beans, lamb rump with creamed cannellini beans 1, 2
caramel, banana split with salted caramel chocolate sauce 1, 2
carrot 1, 2, 3, 4, 5
baked sea bream with fennel, carrot and lemon 1, 2
Moroccan carrot salad 1, 2
pancetta-wrapped guinea fowl with glazed carrots and mustard
sauce 1, 2
cauliflower
cauliflower soup with brown butter and cheesy toasts 1, 2
crispy chicken quinoa and cauliflower ‘couscous’ with charred
corn 1, 2
roasted cauliflower with Israeli couscous, harissa oil and lime
crème fraïche 1, 2
celeriac
pork schnitzel with celeriac remoulade 1, 2
Cheddar cheese 1, 2, 3
cheese
truffle mushrooms with cheesy polenta 1, 2
veal saltimbocca with marsala sauce
see also specific cheeses
cheesecake
cheat’s cheesecake with macerated strawberries 1, 2
rhubarb and ginger cheesecake pots 1, 2
chicken
buffalo chicken and blue cheese dressing 1, 2
chicken biryani 1, 2
chicken ramen 1, 2
chicken and shiitake noodle soup 1, 2
Chinese-style ginger chicken with garlic rice 1, 2
corn 1, 2
crispy chicken thighs with romesco sauce 1, 2
double lemon chicken 1, 2
Moroccan chicken traybake 1, 2
Thai chilli and basil chicken 1, 2
chickpeas 1, 2, 3, 4
quick butternut and chickpea curry
chilli and garlic prawns 1, 2
Chinese rice vinegar
chipotle crema
chocolate
banana split with salted caramel chocolate sauce 1, 2
choc nut vegan mousse 1, 2
dark chocolate and coffee mousse 1, 2
flourless chocolate and raspberry pots 1, 2
tiramisu pots
white chocolate and passion fruit parfaits 1, 2
choi sum 1, 2, 3
chorizo, Spanish chorizo rice 1, 2
cinnamon ice cream sandwiches with winter fruit compote 1, 2
clams, linguine vongole with nduja and cherry tomatoes
coconut cream 1, 2, 3, 4
coconut flakes
coconut milk 1, 2, 3
pork larb with sticky coconut rice 1, 2
cod
fish finger sandwiches 1, 2
miso-glazed cod 1, 2
coffee
choc nut vegan mousse
tiramisu pots
compote
pain perdu with summer fruit compote 1, 2
cooking temperatures
cooking tips
corn on the cob
salad 1, 2
corn 1, 2
scallops with creamed corn and pancetta 1, 2
see also baby corn courgette 1, 2
salad 1, 2
courgette fries 1, 2
crab and courgette spaghetti 1, 2
soba noodle, courgette and brown shrimp salad with tamari
dressing 1, 2
couscous
corn 1, 2
Moroccan chicken traybake
tuna steaks with preserved lemon couscous 1, 2
cream 1, 2, 3, 4
chipotle crema
mascarpone cream
cream cheese 1, 2, 3, 4
crème fraïche, lime crème fraïche 1, 2
crisps
black houmous with pitta crisps 1, 2
croutons, kale Caesar salad with garlic croutons 1, 2
crumble
pistachio crumble
spiced peach, apple and almond crumble 1, 2
cucumber 1, 2, 3, 4
cucumber pickle 1, 2
Korean-style lamb with sesame cucumber 1, 2
curry
Malaysian fish and okra curry 1, 2
minced lamb curry 1, 2
quick butternut and chickpea curry
D
dashi powder
dressings 1, 2, 3, 4, 5, 6, 7, 8
blue cheese dressing 1, 2
tamari dressing 1, 2
duck
Asian duck salad 1, 2
pan-seared duck breast with pak choi and orange sauce 1, 2
E
eggs 1, 2, 3, 4, 5
burnt meringue with poached rhubarb
salad 1, 2
and rocket salad
saffron mayonnaise
equipment 1, 2, 3
F
farfalle with brown butter, peas and sage 1, 2
fennel
barbecued mushrooms with fennel slaw and onion rings 1, 2
squid and fennel stew 1, 2
fennel pollen
feta cheese
lentil and bulgur tabbouleh with grilled feta 1, 2
fig tarts with vanilla and honey mascarpone 1, 2
fish
Chinese-style baked sea bass 1, 2
fish finger sandwiches 1, 2
grilled mackerel with orange gremolata dressing 1, 2
Malaysian fish and okra curry 1, 2
pan-fried salmon with pink grapefruit hollandaise 1, 2
pan-fried salmon with warm potato salad 1, 2
roast hake with saffron mayonnaise 1, 2
fish sauce(nuoc cham)
flatbreads, saffron chicken flatbreads with minted yoghurt 1, 2
fries, courgette fries 1, 2
fritters, corn and courgette fritters with tomato, avocado and
rocket salad 1, 2
furikake seasoning
G
garlic
garlic and chilli prawns 1, 2
garlic and herb mash 1, 2
kale Caesar salad with garlic croutons 1, 2
moules marinière with wild garlic toasts 1, 2
wild garlic turkey kievs 1, 2
ginger
goat’s cheese
beetroot, thyme and goat’s cheese tart with pear and rocket
salad 1, 2
gochujang chilli paste
grapefruit, pan-fried salmon with pink grapefruit hollandaise 1, 2
green beans 1, 2, 3, 4, 5, 6
green beans with tarragon and pine nuts 1, 2
gremolata dressing, grilled mackerel with orange gremolata
dressing 1, 2
guacamole, pea and mint guacamole 1, 2
guinea fowl, pancetta-wrapped guinea fowl with glazed carrots
and mustard sauce 1, 2
H
haddock, fish finger sandwiches 1, 2
hake, roast hake with saffron mayonnaise 1, 2
halibut, baked halibut with borlotti beans and tomatoes 1, 2
harissa
hollandaise, pink grapefruit hollandaise 1, 2
honey 1, 2, 3
houmous, black houmous with pitta crisps 1, 2
I
ice cream
banana split with salted caramel chocolate sauce
J
jalapeños, Mexican beef and jalapeño quesadillas 1, 2
K
kidney beans 1, 2
knives 1, 2
L
laksa, tofu and vegetable laksa 1, 2
lamb
Korean-style lamb with sesame cucumber 1, 2
lamb rump with creamed cannellini beans 1, 2
minced lamb curry 1, 2
larb, pork larb with sticky coconut rice 1, 2
lemon
double lemon chicken 1, 2
lemongrass paste
lentils
lentil and bulgur tabbouleh with grilled feta 1, 2
lentil burgers 1, 2
lettuce 1, 2, 3, 4
spicy smoked tofu lettuce cups 1, 2
lime
lime crème fraïche 1, 2
lime mayonnaise 1, 2
linguine vongole with nduja and cherry tomatoes 1, 2
M
mackerel, grilled mackerel with orange gremolata dressing 1, 2
mangetout 1, 2
marsala sauce with veal saltimbocca 1, 2
mascarpone
mascarpone cream
tomato, mascarpone and pancetta rigatoni 1, 2
mayonnaise
lime mayonnaise 1, 2
saffron mayonnaise 1, 2
meatballs
mustard and herb meatballs with balsamic glaze and Parmesan
cheese 1, 2
saffron orzo with turkey meatballs 1, 2
Vietnamese meatball noodle salad 1, 2
meringue, burnt meringue with poached rhubarb 1, 2
mint
minted yoghurt 1, 2
pea and mint guacamole 1, 2
mirin
miso paste
monkfish, Malaysian fish and okra curry
mousse
choc nut vegan mousse 1, 2
mozzarella 1, 2
mushrooms 1, 2, 3, 4, 5
porcini tagliatelle with pine nuts 1, 2
truffle mash
veal scallopini with mushroom sauce 1, 2
mussels, moules marinière with wild garlic toasts 1, 2
mustard
cheese 1, 2
mustard mash 1, 2
sauce 1, 2
N
nduja sausage, linguine vongole with nduja and cherry tomatoes
1, 2
noodles
chicken ramen 1, 2
Sichuan sesame noodles 1, 2
dressing 1, 2
tofu and vegetable laksa
O
okra, Malaysian fish and okra curry 1, 2
olives (green)
olives (Kalamata) 1, 2, 3
omelette, pea, basil and goat’s cheese omelette with shaved
asparagus and rocket salad 1, 2
onions
orange
grilled mackerel with orange gremolata dressing 1, 2
orzo, saffron orzo with turkey meatballs 1, 2
P
pain perdu with summer fruit compote 1, 2
pak choi 1, 2, 3
pancakes, Calvados toffee apple pancakes 1, 2
pancetta
sauce 1, 2
panko breadcrumbs 1, 2
paprika
parfaits, white chocolate and passion fruit parfaits 1, 2
Parmesan cheese 1, 2, 3, 4, 5, 6, 7, 8, 9
cheese 1, 2
passion fruit and white chocolate parfaits 1, 2
pasta
pastry dishes see puff pastry dishes
peach, spiced peach, apple and almond crumble 1, 2
peanut butter
sesame and peanut sauce 1, 2
peanuts 1, 2
pear
salad 1, 2
peas 1, 2, 3
pea and mint guacamole 1, 2
pecan nuts 1, 2
peppercorn sauce with rib-eye steaks 1, 2
peppers (bell) 1, 2, 3, 4
peppers (padrón)
peppers (piquillo)
pickles
cucumber pickle 1, 2
pico de gallo and pink pickled onion with steak tacos 1, 2
pilaf, aromatic saffron pilaf 1, 2
pine nuts
green beans with tarragon and pine nuts 1, 2
pink grapefruit, pan-fried salmon with pink grapefruit hollandaise
1, 2
pistachios
pistachio crumble
pitta bread, black houmous with pitta crisps 1, 2
polenta, truffle mushrooms with cheesy polenta 1, 2
pork
pork schnitzel with celeriac remoulade 1, 2
sticky pork with Asian greens 1, 2
potatoes
decadent mashed potatoes with three variations 1, 2
prawns
garlic and chilli prawns 1, 2
Korean-style prawn fried rice 1, 2
salt and pink pepper prawns with lime mayonnaise 1, 2
puff pastry dishes beetroot, thyme and goat’s cheese tart with
pear and rocket salad
cinnamon ice cream sandwiches with winter fruit compote
purple sprouting broccoli 1, 2, 3
Q
quesadillas, Mexican beef and jalapeño quesadillas 1, 2
quinoa, crispy chicken quinoa and cauliflower ‘couscous’ with
charred corn 1, 2
R
radicchio, blood orange and fennel salad 1, 2
ramen, chicken ramen 1, 2
ras-el-hanout
raspberry
flourless chocolate and raspberry pots 1, 2
red cabbage
remoulade, pork schnitzel with celeriac remoulade 1, 2
rhubarb
burnt meringue with poached rhubarb 1, 2
rice
aromatic saffron pilaf 1, 2
chicken biryani 1, 2
Korean-style prawn fried rice 1, 2
Spanish chorizo rice 1, 2
Thai chilli and basil chicken
rigatoni, tomato, mascarpone and pancetta rigatoni 1, 2
rocket
salad 1, 2
salad 1, 2
romesco sauce with crispy chicken thighs 1, 2
S
saffron
aromatic saffron pilaf 1, 2
saffron mayonnaise 1, 2
salads
Asian duck salad 1, 2
salad 1, 2
salad 1, 2
Moroccan carrot salad 1, 2
dressing 1, 2
salmon
pan-fried salmon with pink grapefruit hollandaise 1, 2
salsa 1, 2
saltimbocca, veal saltimbocca with marsala sauce 1, 2
sauces
burger sauce 1, 2
marsala sauce 1, 2
mushroom sauce 1, 2
mustard sauce 1, 2
orange sauce 1, 2
peppercorn sauce 1, 2
romesco sauce 1, 2
salted caramel chocolate sauce 1, 2
sesame and peanut sauce 1, 2
tartare sauce 1, 2
sea bass, Chinese-style baked sea bass 1, 2
seasonings
shaoxing wine
shichimi togarashi
shiitake and chicken noodle soup 1, 2
shrimp, soba noodle, courgette and brown shrimp salad with
Sichuan peppercorns
slaw, barbecued mushrooms with fennel slaw and onion rings 1, 2
soba noodles, courgette and brown shrimp salad with tamari
dressing 1, 2
soups
spaghetti, crab and courgette spaghetti 1, 2
speck, veal saltimbocca with marsala sauce
spinach 1, 2, 3
squid and fennel stew 1, 2
sriracha sauce
steak
stew, squid and fennel stew 1, 2
stir-fries, vegetable stir-fry 1, 2
strawberry 1, 2
cheat’s cheesecake with macerated strawberries 1, 2
sumac
T
tabbouleh, lentil and bulgur tabbouleh with grilled feta 1, 2
tacos, steak tacos with pink pickled onion and pico de gallo 1, 2
tagliatelle, porcini tagliatelle with pine nuts 1, 2
tahini 1, 2, 3
taleggio cheese 1, 2
tamarind paste
tapenade, anchovy tapenade with ciabatta toasts 1, 2
tartare sauce 1, 2
tarts
salad 1, 2
Tenderstem broccoli 1, 2, 3
tiramisu pots 1, 2
toasts
anchovy tapenade with ciabatta toasts 1, 2
cheesy toasts 1, 2
toffee, Calvados toffee apple pancakes 1, 2
tofu
spicy smoked tofu lettuce cups 1, 2
tofu and vegetable laksa 1, 2
tomatoes 1, 2, 3, 4, 5, 6, 7
salad 1, 2
salsa
warm aubergine, tomato and burrata 1, 2
tomatoes (cherry) 1, 2, 3, 4, 5, 6, 7
tomatoes (sunblush), tomato, mascarpone and pancetta rigatoni
1, 2
truffle
truffle mash 1, 2
turkey
wild garlic turkey kievs 1, 2
V
vanilla and honey mascarpone with fig tarts 1, 2
veal
veal saltimbocca with marsala sauce 1, 2
veal scallopini with mushroom sauce 1, 2
vegetable stir-fry 1, 2
venison, juniper venison steaks with quick-braised red cabbage
1, 2
vongole, linguine vongole with nduja and cherry tomatoes 1, 2
W
walnuts
watercress 1, 2
Y
yoghurt 1, 2
minted yoghurt 1, 2, 3, 4
Acknowledgements
However fast the recipes are, it still takes a great deal of time
and effort to produce a new cookbook. I am, therefore, hugely
grateful to the brilliant people at Hodder & Stoughton for helping
me pull this one together with their customary enthusiasm,
patience and dedication. Particular thanks go to editorial
director, Nicky Ross, project editor Natalie Bradley, art director
Alasdair Oliver and senior production controller Susan Spratt for
creating the book and to Caitriona Horne and Jenny Platt for
marketing and publicising it. It has been great working with you
all again. Editorially, thanks so much to Camilla Stoddart and
Trish Burgess for helping me dot my ‘i’s and cross my ‘t’s – you’ve
done a great job.
Thanks also to my publishers for putting together a winning
creative team to make the book look so beautiful. I am hugely
thankful to Peter Dawson and Alice Kennedy-Owen at Grade
Design for the skilful art direction and beautiful design; Louise
Hagger for the stunning photography; Nicole Herft for the
knockout food styling and for her amazing attitude to hard work;
and Alexander Breeze and Louie Waller for their wizardry with
the props.
Thank you to James ‘Jocky’ Petrie and all the chefs in my
restaurants who work tirelessly to push the boundaries of food
development. I really appreciate everything you do.
I am so grateful to Rachel Ferguson in the UK and Katie
Besozzi in the US for helping me keep to my busy schedule on
both sides of the pond. I don’t know where I’d be without you.
Literally!
Lastly I’d like to thank my incredible family: my wonderful wife
Tana and our five children, Megan, Holly, Jack, Tilly and new
arrival Oscar. You lot are everything to me and I am grateful
every day.
Metric/Imperial Conversion Chart
All equivalents are rounded, for practical convenience.

Weight
25g 1 oz
50g 2 oz
100g 3½ oz
150g 5 oz
200g 7 oz
250g 9 oz
300g 10 oz
400g 14 oz
500g 1 lb 2 oz
1 kg 2¼ lb
Volume (liquids)
5ml – 1 tsp
15ml – 1 tbsp
30ml 1 fl oz ⅛ cup
60ml 2 fl oz ¼ cup
75ml – ⅓ cup
120ml 4 fl oz ½ cup
150ml 5 fl oz ⅔ cup
175ml – ¾ cup
250ml 8 fl oz 1 cup
1 litre 1 quart 4 cups
Volume (dry ingredients – an approximate guide)
butter 225g 1 cup (2
sticks)
rolled oats 100g 1 cup
fine powders (e.g. flour) 125g 1 cup
breadcrumbs (fresh) 50g 1 cup
breadcrumbs (dried) 125g 1 cup
nuts (e.g. almonds) 125g 1 cup
seeds (e.g. chia) 160g 1 cup
dried fruit (e.g. raisins) 150g 1 cup
dried legumes (large, e.g. chickpeas) 170g 1 cup
grains, granular goods and small dried 200g 1 cup
legumes (e.g. rice, quinoa, sugar, lentils)
grated cheese 100g 1 cup
Length
1cm ½ inch
2.5cm 1 inch
20cm 8 inches
25cm 10 inches
30cm 12 inches
Oven temperatures
Celsius Fahrenheit
140 275
150 300
160 325
180 350
190 375
200 400
220 425
230 450

Quick and Delicious - Gordon Ramsay

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Quick and Delicious - Gordon Ramsay

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About the Author

Scottish by birth, Gordon Ramsay was brought up in

Ultimate Cookery Course

About the Author

Speed is a vital ingredient in restaurant kitchens: it is essential to

Clear the decks

Good cooking isn’t dependent on having a kitchen full of

When time is short, seasoning is vital as there isn’t time to

It isn’t cheating to buy ready-prepped ingredients – it’s like

Page numbers in italics refer to photographs

All equivalents are rounded, for practical convenience.

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