Special equipment • bamboo steamer

SERVES 4

Ingredients:

8 chicken drumsticks

2 tbsp all-purpose flour

1 tbsp sea salt

1 tbsp freshly cracked black pepper

about 2 tbsp vegetable oil

3 fresh hot red chile peppers, seeded and sliced into strips lengthwise

bunch of scallions (green onions), sliced on the diagonal

lemon wedges, for serving

Method:

1 Lay the chicken drumsticks in a bamboo or other steamer basket (or use a colander fitted inside a large pot, if you don’t have a steamer basket). Place the steamer over a pan of boiling water, cover, and steam for 10–15 minutes. Remove the chicken from the pan, and let cool slightly.

2 Preheat the oven to 400°F (200°C). Mix together the flour, salt, and pepper. Firmly pat the mixture all over the chicken to coat. Place the drumsticks in a roasting pan with 1 tbsp of vegetable oil, and cook for 10–15 minutes until crispy and golden.

3 Meanwhile, heat the remaining 1 tbsp of vegetable oil in a wok or frying pan over high heat. Add the chiles and scallions, and cook for about 5 minutes until lightly browned at the edges. Remove with a slotted spoon, and drain on paper towels. To serve, sprinkle the scallion mixture over the hot drumsticks, and garnish with lemon wedges for squeezing.

Chinese style salt and pepper chicken drumsticks

SERVES 4

Ingredients:

4 small skinless boneless chicken breast halves (preferably freerange), about 4oz (115g) each

1 tbsp all-purpose flour

2 tbsp olive oil

1 onion, very finely diced

2 garlic cloves, grated

1 x 14oz (400g) can diced tomatoes, with juices

sea salt and freshly ground black pepper

Method:

1 Sandwich each chicken breast between 2 large sheets of plastic wrap, and pound with a meat mallet or the side of a rolling pin until evenly flattened and about ¼in (6mm) thick. Season well with salt and pepper, dust with the flour, and set aside.

2 Heat 1 tablespoon of the oil in a large frying pan over low heat. Add the onion, and cook for 5 minutes until soft. Add the garlic, and cook, stirring, for about 10 seconds.

3 Stir in the tomatoes and their juices and bring to a boil. Reduce the heat to a low simmer, and cook for about 20 minutes, stirring occasionally. Season well with salt and pepper

4 Meanwhile, heat the remaining oil in another frying pan over high heat. Add the chicken, and cook for 10–15 minutes, turning once, until golden and cooked through. Remove from the pan and serve immediately with the rich tomato sauce spooned over the top.

Flattened chicken with tomato sauce

SERVES 4

Ingredients:

4 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each

1 tbsp all-purpose flour

1–2 tbsp olive oil

2/3 cup dry white wine

2/3 cup hot chicken stock

handful of capers, rinsed, gently squeezed dry, and coarsely chopped if large

handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

Method:

1 Sandwich the chicken breasts between 2 large sheets of plastic wrap, and pound with a meat mallet or the side of a rolling pin until thin and an even thickness. Lightly dust each one with flour.

2 Heat the oil in a large heavy frying pan over high heat. Cook the chicken breasts two at a time, for 6–8 minutes, turning once, until golden. Remove from the pan and set aside on a plate to keep warm.

3 Pour the wine into the pan, and increase the heat. Let bubble for a few minutes, scraping up any bits from the bottom of the pan with a wooden spoon, until the alcohol has evaporated. Now pour in the stock and boil for about 5 minutes until the sauce has reduced and slightly thickened. Add the capers, taste, and season if needed.

4 Return the chicken to the pan, heat through for a few seconds, then sprinkle with the parsley. Serve immediately with crusty bread.

Chicken cooked in wine with capers

Soaking • 30 minutes

SERVES 4

scant 1oz (25g) mixed dried mushrooms

4 large skinless boneless chicken breast halves (preferably freerange), about 9oz (250g) each

handful of fresh thyme sprigs

splash of Asian hot chili oil (optional)

1 tbsp olive oil

sea salt and freshly ground black pepper

Method:

1 Put the dried mushrooms in a small heatproof bowl. Add just enough boiling water to cover, and leave to soften for 30 minutes. Drain through a fine sieve, reserving the soaking liquid. Coarsely chop the mushrooms if they are large.

2 Slice the chicken breasts lengthwise to form a pocket be careful not to cut all the way through. Season well with salt, pepper, and half of the thyme sprigs. Put the soaked mushrooms, remaining thyme, and chili oil in a bowl, and season well. Mix together, then stuff each chicken breast with the mixture, and fold over the top to seal.

3 Heat the oil in a large frying pan over medium-high heat. Carefully add the chicken, pocket-side down. Leave to cook undisturbed for 5–7 minutes, then carefully turn over and cook the other side for about the same time until cooked through. Remove from the pan, and set aside to keep warm.

4 Pour the reserved mushroom soaking liquid into the pan. Increase the heat and let bubble and reduce by half. To serve, spoon a little of the reduced mushroom stock over the chicken, and serve with creamy mashed potatoes.

Chicken stuffed with wild mushrooms and thyme

SERVES 4

Ingredients:

8oz (225g) fresh spinach leaves

½ cup shredded Gruyère cheese

pinch of grated fresh nutmeg

4 large skinless boneless chicken breast halves or thighs (preferably free-range), about 9oz (250g) each

1 tbsp olive oil

8–12 cherry tomatoes

sea salt and freshly ground black pepper

Method:

1 First, prepare the spinach. Put in a saucepan with a little water (the water clinging to the freshly-rinsed leaves may be enough), and cook for a few minutes, stirring, until just wilted. Alternatively, put in a microwave-safe bowl, cover loosely and wilt in the microwave on medium for 2 minutes. Drain and squeeze out the excess water. Mix the spinach with the Gruyère and nutmeg, and season well with salt and pepper.

2 Slice each of the chicken pieces lengthwise to form a pocket be careful not to cut all the way through. Stuff each one with some of the mixture, then fold over to seal.

3 Heat the olive oil in a frying pan over medium-high heat. Carefully add the chicken breasts, pocket-side down, and leave to cook undisturbed for 5–7 minutes. Carefully turn over, and cook the other side for about the same time until golden and cooked all the way through.

4 Meanwhile, add the tomatoes to the pan toward the end of the cooking time. Leave them to sit undisturbed for 5 minutes until they begin to split. Remove the chicken from the pan when it is cooked, and set aside to keep warm. Stir the tomatoes around for a couple of minutes to break them up a little, then serve with the warm chicken.

Pan fried chicken stuffed with spinach and Gruyère

SERVES 4

Ingredients:

2 handfuls of Chinese greens, such as bok choy, sliced

splash of soy sauce

1in (2.5cm) piece of fresh ginger, finely grated

pinch of hot red pepper flakes

1–2 tbsp honey

juice of 2 limes

3 tbsp olive oil

2 tbsp five-spice paste or 2 tsp fives pice powder

8 chicken pieces (a mixture of

thighs and drumsticks, preferably free-range)

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Put the greens in a large bowl. Add the soy sauce, ginger, and pepper flakes, and season well with salt and pepper. Set aside.

2 In another bowl, mix together the honey, lime juice, 1 tbsp of the oil, and the five-spice paste until well combined. Coat the chicken well, and season with salt and pepper. Leave to marinate for at least 20 minutes if you have time.

3 Heat 1 more tbsp of the oil in a large frying pan over medium-high heat. Working in batches, add the chicken pieces, skin-side down. Cook for 5–8 minutes on each side until golden and crispy, then transfer to a roasting pan. Roast in the oven for about 40 minutes until beginning to char.

4 Meanwhile, wipe out the frying pan with paper towels, reduce the heat slightly, and add the greens. Drizzle in the remaining 1 tbsp oil, and stirfry for about 5 minutes until beginning to wilt. Serve hot with the crispyskinned chicken.

Five spice and honey chicken with peppered greens

Special equipment • wok

SERVES 4

Ingredients:

2–3 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each, sliced into strips

1 tbsp cornstarch

2 tbsp Asian sesame oil

bunch of scallions (green onions), sliced on the diagonal

3 garlic cloves, sliced

1 stalk fresh lemon grass, tough outer leaves removed, chopped

2 fresh red mild chile peppers, seeded and sliced

1 tbsp Chinese rice wine

handful of fresh basil leaves

sea salt and freshly ground black pepper

Method:

1 Season the chicken with salt and pepper. Put the cornstarch in a bowl, and toss the chicken strips in it until very well coated.

2 Heat 1 tbsp of the oil in a wok over high heat. Swirl around the pan, then add the chicken and stir-fry quickly, moving the chicken around the pan for 3–5 minutes until golden and cooked through. Remove with a slotted spoon, and set aside to keep warm.

3 Carefully wipe out the wok with paper towels, reduce the heat to medium-high, and add the remaining oil. When hot, add the scallions, garlic, lemon grass, and chiles. Stir-fry for a couple of minutes, then increase the heat to high once again, and add the rice wine. Let bubble for a few minutes.

4 Return the chicken to the pan to just heat through, stir in the basil, and serve at once with some fluffy rice.

Cook’s NoTEs:

Tossing the chicken in cornstarch is key; it gives it an almost batterlike coating, and makes the chicken light and a little crispy.

Chicken stir fried with scallions, basil, and lemon grass

SERVES 4

Ingredients:

1 tbsp butter

pinch of demerara (raw) sugar

3 heads chicory, halved lengthwise

1 tbsp olive oil

4 large boneless chicken breast halves (preferably free-range), skin on

6–12 bacon slices

Method:

1 Preheat the oven to 400°F (200°C). Put the butter and the sugar in a large frying pan over low heat. Cook until the sugar has dissolved and the butter has melted. Add the chicory, and cook,turning, for 5–8 minutes until golden, then set aside.

2 Increase the heat to medium-high and add the olive oil to the same pan. When hot, add the chicken, skin-side down, and brown for 3–5 minutes on each side until golden all over. Transfer the chicken to a roasting pan.

3 Wrap 1 or 2 slices of bacon around each reserved chicory portion to cover, and tuck them into the roasting pan between the chicken pieces. (Pack everything tightly in the pan, so the dish will produce plenty of juices.) Roast in the oven for 25 minutes until golden. Serve hot with roast potatoes.

Cook’s NoTEs:

Sprinkle Parmesan or Gruyère cheese over the chicory once you have put it in the roasting tin, if you like.

Chicken with chicory and bacon

SERVES 4

Ingredients:

8 chicken thighs (preferably free-range)

2 tbsp olive oil

1 onion, finely chopped

2 celery ribs, finely chopped

2 garlic cloves, finely chopped

a few sprigs of fresh rosemary, leaves picked and finely chopped

¾ cup dry white wine

7–10oz (300g) package frozen fava beans (or fresh, if in season), or frozen baby lima beans

2 cups hot chicken stock

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C).

2 Season the chicken with salt and pepper. Heat 1 tbsp of the oil in a large flameproof casserole over mediumhigh heat. Add the chicken, skin-side down, and brown for 10–12 minutes, turning once, until golden all over. Remove from the pan, and set aside.

3 Reduce the heat to low and add the remaining oil to the casserole. Add the onion and a pinch of salt, and cook for 5 minutes until soft. Now add the celery, garlic, and rosemary, and cook for another 5 minutes. Increase the heat, pour in the wine, and let bubble for about 5 minutes.

4 Stir in the fava beans, and return the chicken to the pan, tucking the pieces in and around the beans. Pour in the stock, cover, and cook in the oven for 45 minutes to 1 hour. Check halfway through the cooking time, adding a little hot water if the mixture appears dry. Serve with oven-roasted tomatoes and fresh crusty bread.

Cheat:

Frozen fava beans are a fantastic stand-in for fresh; always keep a bag on hand in the freezer.

Chicken with fava beans

Special equipment • wok

SERVES 4

Ingredients:

1 tbsp sesame oil

2 large skinless boneless chicken breast halves (preferably freerange), sliced

1 tbsp soy sauce

1 tbsp honey

10oz (300g) thick or medium readyto-use udon noodles

handful of fresh basil leaves, torn

Method:

1 Heat the oil in a large wok or frying pan over medium-high heat. When hot, swirl it around the pan, and add the chicken. Stir-fry quickly for a few minutes until beginning to turn golden. Remove from the pan, and set aside to keep warm.

2 Add the soy sauce and honey to the pan, and let bubble for a minute or so. Return the chicken to the pan along with the noodles, and stir so that everything is well coated.

3 When ready to serve, stir in the basil. Serve immediately.

Chicken with noodles and basil

SERVES 4

Ingredients:

about 1 tbsp olive oil

2 onions, cut into 8 wedges

2 garlic cloves, finely chopped

8 chicken thighs (preferably free-range)

1¼ cups hard cider, apple cider, or unsweetened apple juice

1¼ cups heavy whipping cream

a few sprigs of fresh rosemary

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Heat 1 tablespoon olive oil in a large cast iron or other flameproof casserole over mediumlow heat. Add the onion and a pinch of salt, and cook for 5 minutes until soft. Now add the garlic, and cook for 10 seconds.

2 Push the onions to one side of the casserole, and increase the heat to medium-high. Add a little more oil if needed, and add the chicken thighs, skin-side down. Brown for about 10 minutes, turning once, until golden.

3 Increase the heat slightly and pour in the cider. Let bubble for a few minutes, then reduce the heat to a simmer, and add the cream. Add the rosemary sprigs, and season well with salt and pepper.

4 Cover, and transfer to the oven to cook for about 40 minutes. If it is becoming too dry, add a little hot water or stock. Serve hot with mashed potatoes and crusty bread, to mop up all the juices.

Chicken with cider and cream

Special equipment • food processor

SERVES 4

Ingredients:

4 large skinless boneless chicken thighs (preferably free-range)

8 thin slices prosciutto

1 tbsp olive oil

For the stuffing:

1 cup shelled and skinned pistachio

nuts, ground in a food processor

handful of chopped flat-leaf parsley

2–3 fresh red jalapeño chile peppers, seeded and finely chopped

olive oil

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). To make the stuffing, mix together the nuts, parsley, chiles, and a drizzle of olive oil in a bowl. Season well with salt and pepper, and set aside.

2 Using a sharp knife, cut diagonal slashes across the chicken pieces, but without slicing all the way through. Carefully spoon the stuffing mixture into the gaps, dividing it evenly among the pieces. You may have some stuffing left over. (See Cook’s Notes.)

3 Lay out 4 slices of the prosciutto on a flat work surface and place a chicken thigh on top of each one. Roll up each thigh in the prosciutto so that you have 4 parcels. Use the remaining prosciutto to wrap around each thigh in the opposite direction, so the chicken is completely enclosed.

4 Place the parcels in a roasting pan, drizzle with the olive oil, and roast in the oven for 30–35 minutes or until cooked through. Serve with a salad and bread.

Cook’s NoTEs:

If you have some stuffing mixture left over, sprinkle it over the wrapped chicken pieces before they go into the oven.

Chicken thighs stuffed with pistachios and chiles

SERVES 4

Ingredients:

8 boneless chicken breast halves (preferably free-range), skin on, about 7oz (200g) each

2 cups hot chicken or vegetable stock

1 x 14oz (400ml) can unsweetened coconut milk, well shaken to blend

3 bay leaves

3 garlic cloves, peeled but left whole

sea salt and freshly ground black pepper

Method:

1 To poach the chicken, put the breasts in a large pan over medium heat, then pour in the hot stock and the coconut milk. Add the bay leaves and garlic cloves. Bring to a boil, then cover the pan, reduce the heat to low, and simmer for 10–15 minutes until the chicken is cooked through. Poke a sharp knife into the flesh to check the juices should run clear.

2 Using a slotted spoon, remove the chicken from the pan, and leave to cool for a minute or two. When cool enough to handle, discard the skin and either slice or shred the chicken using two forks, and serve with fluffy rice.

Cook’s NoTEs:

Serve any rice you wish, but basmati is always a good choice. For maximum flavor, wait until the chicken is cooked before making the rice; then use the coconut poaching liquid instead of water for cooking it.

Chicken poached in coconut milk

SERVES 4

Ingredients:

2 tbsp olive oil

8 chicken thighs (preferably free-range)

1 onion, finely chopped

pinch of sea salt

3 garlic cloves, finely chopped

6 ripe tomatoes, peeled and chopped

½ cup dry red wine

4 cups hot chicken stock

handful of pine nuts, toasted

handful of golden raisins (optional)

sea salt and freshly ground black pepper

Method:

1 In a large cast iron or other flameproof casserole, heat 1 tbsp of the oil over medium-high heat. Add the chicken and cook for about 5 minutes on each side until golden all over. Remove from the pan, and set aside.

2 Reduce the heat to medium. Add the remaining oil, the onion, and a pinch of salt to the same pan, and cook for about 5 minutes until soft.

3 Stir in the garlic and fresh tomatoes, and season with pepper. Cook for a few minutes until the tomatoes start to break down. Add the red wine, increase the heat slightly, and let bubble for a few minutes.

4 Stir in the hot stock and bring to a boil. Reduce the heat to low and return the chicken to the pan along with the pine nuts and raisins. Gently simmer for 30–40 minutes, adding a little hot water if the mixture becomes dry. Serve hot with rice or boiled new potatoes.

Spanish style chicken with pine nuts

SERVES 4

Ingredients:

8 chicken pieces (preferably a mixture

of free-range thighs and drumsticks)

4 sweet potatoes, peeled and coarsely chopped

1–2 tbsp honey

2 tbsp olive oil

2 fresh red jalapeño chile peppers, seeded and sliced

a few sprigs of fresh thyme

½ garlic bulb, cloves separated, peeled, and smashed

½ cup dry white wine

1¼ cups hot chicken stock

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper and coat the sweet potatoes with the honey.

2 In a large heavy flameproof casserole, heat 1 tbsp of the oil over medium heat. Add the sweet potatoes and cook for 5 minutes until beginning to brown, then remove from the pan and set aside.

3 Increase the heat to medium-high, and heat the remaining oil in the same pan. Brown the chicken for about 5 minutes on each side until nicely golden all over. Add the chiles, thyme, and garlic. Return the sweet potatoes to the pan, and season well.

4 Pour in the wine and stock, cover the pan, and transfer to the oven to cook for 1 hour. Check the casserole a few times during cooking, stirring if needed, or add a small amount of stock if it is too dry. Serve hot with thick slices of fresh crusty bread.

Garlic and chile chicken with honey sweet potatoes

Serves 4

Ingredients:

1 tbsp olive oil

1 tbsp butter

7 bacon slices (200g), chopped

1lb (450g) leftover boiled potatoes, cut into bite-size pieces (about 2½ cups) or 2 cups leftover mashed potatoes

1 tbsp cream-style white horseradish

8oz (225g) curly-leaf kale, cooked, chopped, and squeezed dry

sea salt and freshly ground black pepper

Method:

1 Heat the oil and butter in a large nonstick frying pan over medium heat. When the butter has melted, add the bacon. Cook, stirring occasionally, for 5–6 minutes or until golden and crispy. Stir in the potatoes and horseradish, and season well with salt and pepper.

2 Stir in the kale until well mixed. Cook for a few minutes until lightly golden and a little crispy on the bottom. Serve hot with some cooked red cabbage on the side.

Potato and horseradish mash

ServeS 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

4 leeks, sliced

4 cups hot vegetable stock

about 1lb (450g) leftover boiled potatoes, cut into bite-size pieces (about 2½ cups)

leaves from a few sprigs of fresh thyme

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large saucepan over low heat. Add the onion, and cook for about 5 minutes until soft. Add the leeks, and cook for another 5 minutes. Season well with salt and pepper. Pour in the stock, and bring to a boil. Reduce the heat slightly, and simmer for about 10 minutes.

2 Add about the potatoes, and sprinkle with the thyme leaves. Continue cooking until the potatoes are heated through, then serve hot with some fresh crusty bread and a crisp green salad.

Potato and leek soup

ServeS 4

about 2 cups leftover mashed potatoes

1 large egg, lightly beaten

1–2 tbsp all-purpose flour, plus extra

for the work surface

sea salt

pesto (to serve)

Method:

1 Put the leftover mashed potatoes in a bowl. Mix in the egg. Stir in enough flour to form a soft dough. Transfer to a floured work surface, and knead gently for a couple of minutes don’t overwork the dough, or it will become tough.

2 Divide the mixture into four equal portions, and roll each into a cylinder. Cut each one into pieces about 1¼in (3cm) long. Use the back of a fork to make a ridged pattern on each piece.

3 Cook in a large pot of boiling salted water for 2–3 minutes when they float to the surface, they are ready. Scoop out using a slotted spoon, and divide among 4 shallow bowls. Serve immediately with a tomato or Gorgonzola sauce, or a drizzle of extra virgin olive oil and some pesto over the top.

Potato gnocchi

ServeS 2-4

Ingredients:

about 2 cups leftover mashed potatoes

1 small onion, peeled and grated

handful of fresh chives, finely chopped

1 cup crumbled feta cheese

1 large egg, lightly beaten

1 tbsp olive oil, plus more as needed flour

sea salt and freshly ground black pepper

Method:

1 Mix the mashed potatoes with the onion, chives, feta cheese, and egg.Season with plenty of salt and pepper.

2 Heat about 1 tbsp olive oil in a nonstick frying pan over medium heat. Using floured hands, scoop up large balls of the mixture, roll, and flatten slightly. Carefully add to the hot oil and fry for 2–3 minutes on each side until golden, adding more oil to the pan as needed. Serve hot with a green salad.

Potato cakes

Special equipment • wok

SERVES 4

Ingredients:

9oz (250g) wide or medium rice noodles

3–4 tbsp vegetable oil

8oz (225g) firm tofu, diced

2 garlic cloves, finely chopped

1 large egg, lightly beaten

2/3 cup hot vegetable stock

juice of 1 lime

1 tsp Asian fish sauce, such as nam pla (optional)

2 tsp tamarind paste

2 tsp demerara or raw sugar

1 tbsp soy sauce

1 fresh hot red chile pepper, seeded and finely chopped

1/3 cup dry-roasted peanuts, coarsely chopped

1 bunch of scallions (green onions), finely chopped

1 cup fresh bean sprouts (optional)

handful of fresh cilantro leaves

Method:

1 Soak the rice noodles in a bowl of boiling hot water for 10 minutes, then drain. Heat 1 tablespoon of the vegetable oil in a wok over mediumhigh heat, and swirl it around the pan. Add the tofu, and cook for about 10 minutes until golden you may need to use more oil. Remove with a slotted spoon and set aside.

2 Add another tablespoon of oil to the pan. When hot, add the garlic and cook for 10 seconds, then add the egg and cook, stirring and breaking it up with a wooden spoon, until scrambled. Remove from the pan, and set aside.

3 Now add another tablespoon of the oil. Again, when hot, add the drained noodles, and stir gently to coat with the oil. Pour in the stock, lime juice, fish sauce (if using), tamarind paste, sugar, and soy sauce; toss to combine. Let bubble for a few minutes, then stir in the chile.

4 Add half of the peanuts, the scallions, and the bean sprouts, and stir-fry for 1 minute. Now top with the reserved scrambled egg, stir to combine, and transfer to a serving plate. To serve, scatter the remaining peanuts over the top, and sprinkle with cilantro.

Veggie pad thai

SERVES 4

Ingredients:

4 small eggplants, halved lengthwise

3–4 tbsp olive oil

1 cup long-grain white rice, rinsed

1¼ cups tomato juice

1 tsp granulated sugar

1 onion, finely chopped

small handful of fresh dill, finely chopped

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Scoop out the flesh from the eggplants, chop into bite-size chunks, and set aside. Place the shells in a roasting pan, and brush with oil. Cover with foil and roast in the oven for 10–15 minutes while you cook the rice.

2 Prepare the rice according to the package directions. Drain if needed, then pour in the tomato juice. Sprinkle in the sugar and season well with sea salt and black pepper. Stir until the tomato juice is absorbed.

3 Heat 1 tablespoon of the oil in a large frying pan over a low heat. Add the onion, dill, and a pinch of salt. Cook until the onion is soft, then add the reserved eggplant flesh, and cook for another 5 minutes. Season with pepper, stir in the tomato rice mixture.

4 Remove the eggplant shells from the oven, and carefully spoon the mixture into them. Drizzle with the remaining olive oil, and return to the oven for another 5 minutes, until heated through. Serve hot with a crisp green salad.

Eggplant stuffed with tomato rice

SERVES 4

Ingredients:

1 butternut squash, halved, seeded, peeled, and cut into bite-size pieces

pinch of crushed hot red pepper flakes

2 tbsp olive oil

5 cups vegetable stock, or more as needed

1 tbsp butter

1 onion, finely chopped

pinch of sea salt

2 garlic cloves, finely chopped

4 fresh sage leaves, torn (optional)

1½ cups Arborio or other short-grain risotto rice

¾ cup dry white wine

½ cup crumbled Gorgonzola or similar blue cheese

freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Put the squash in a roasting pan, sprinkle with the pepper flakes, and drizzle with 1 tablespoon of the oil. Mix together using your hands. Roast in the oven for about 15 minutes until golden and beginning to soften.

2 Meanwhile, pour the stock into a large saucepan and heat to a gentle simmer. Heat the remaining oil and the butter in a large nonstick frying pan over low heat. Add the onion and a pinch of salt, and cook for 5 minutes until the onions are soft. Stir in the garlic and sage leaves, and cook for a few seconds more.

3 Next, stir in the rice, making sure that the grains are completely coated. Increase the heat to medium-high, pour in the wine, and let bubble for a couple of minutes until the smell of alcohol has evaporated.

4 Reduce the heat slightly, and add the simmering stock about ½ cup at a time, stirring with a wooden spoon; when each addition of stock has been absorbed, add some more. Continue like this for about 20 minutes until the rice is tender yet still firm to the bite. Use more stock if needed. Stir in the roasted squash and the Gorgonzola, season with pepper, and serve hot.

Squash, sage, and blue cheese risotto

SERVES 4

Ingredients:

5 cups vegetable stock, plus more as needed

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

1½ cups Arborio or other short-grain risotto rice

¾ cup dry white wine

1 cup thawed frozen or fresh peas

½ cup freshly grated Parmesan cheese

handful of fresh mint leaves

handful of fresh basil leaves

sea salt and freshly ground black pepper

Method:

1 First, pour the stock into a large saucepan and heat to a gentle simmer.

2 Heat the oil and butter in a large nonstick frying pan over low heat. Add the onion and a pinch of salt. Cook for about 5 minutes until soft, then stir in the rice, making sure the grains are completely coated. Increase the heat, pour in the wine, and let bubble for a couple of minutes until the smell of alcohol has evaporated.

3 Reduce the heat slightly, and add the simmering stock about ½ cup at a time, stirring with a wooden spoon; when each addition of stock has been absorbed, add some more. Continue like this for about 20 minutes until the rice is tender yet still firm to the bite. Use more stock as needed—every risotto is different.

4 Stir in the peas, Parmesan, mint, and basil. Season well with salt and pepper and serve hot.

Cook’s NoTEs:

For extra creaminess, stir in another tablespoon of butter at the end of the cooking time.

Pea and mint risotto

SERVES 4

Ingredients:

1 tbsp olive oil

1 red onion, sliced

pinch of salt

2 red bell peppers, seeded and sliced

2 yellow or orange bell peppers, seeded and sliced

2 fresh red jalapeño chile peppers, seeded and finely chopped

3 tomatoes, peeled and coarsely chopped

2 handfuls of fresh spinach leaves

pinch of paprika

4 large eggs

freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in an ovenproof frying pan over low heat. Add the onion and a pinch of salt. Cook for 5 minutes until the onion is soft, then add the peppers and chiles. Cook for another 5 minutes, until the peppers soften.

2 Stir in the tomatoes and cook until they begin to soften. Stir in the spinach and paprika, and cook for a few minutes more until the spinach just begins to wilt.

3 Use a spoon to make a small indentation in the mixture for each of the eggs, then carefully break an egg into each one. Slide the pan into the oven, and cook for about 5 minutes until the eggs are just baked. Be careful not to let them overcook the residual heat will keep cooking them after you have removed them from the oven. Sprinkle with pepper, and serve immediately.

Baked eggs with tomatoes and peppers

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2–3 fresh hot chile peppers, seeded and finely chopped

2½ cups long-grain white rice, rinsed

1 x 14oz (400g) can black-eye peas, drained and rinsed

1 x 14oz (400g) can unsweetened coconut milk

3 cups hot vegetable stock, or as needed

Method:

1 Heat the oil in a saucepan over low heat and cook the onion for 5 minutes until soft. Add the garlic and chiles, and cook for a few seconds more.

2 Stir in the rice, making sure the grains are well coated, then add the beans, coconut milk, and most of the stock. Cover the pan, and cook over low heat for about 20 minutes until all the liquid has been absorbed and the rice is tender; if you need to add more stock, do so.

3 Serve hot, either on its own or with vegetables.

Variations:

Use red kidney beans instead of black-eye peas.

Rice and peas

SERVES 4

Ingredients:

1 tbsp olive oil, plus extra if needed

1 onion, finely chopped

1 bay leaf

2 garlic cloves, finely chopped

3 leeks, sliced

2 tsp Marmite or Vegemite, or a splash of light soy sauce

8oz (225g) mushrooms, halved or quartered if large

1 x 14oz (400g) can green or Puy

lentils, drained and rinsed

1¼ cups hot vegetable stock

handful of curly parsley, stems removed and finely chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan over low heat. Add the onion, bay leaf, and a pinch of salt, and cook for 5 minutes until the onion is soft.

2 Add the garlic and leek, and stir in the Marmite. Cook for 5 minutes longer, until the leeks begin to soften.

3 Now add the mushrooms and cook until they release their juices you may need to add a little more oil. Season well with salt and pepper, then stir in the lentils and hot stock. Bring to a boil, reduce the heat slightly, and simmer gently for 15 minutes.

4 Remove from the heat and stir in the parsley. Taste, and season again if needed. Serve with roasted tomatoes and fresh crusty bread.

Cook’s NoTEs:

Add vegetarian sausages to this dish for extra protein. Roast them first in a preheated 400°F (200°C) oven for 15–20 minutes, then add to the frying pan along with the lentils in step 3, and simmer gently until ready to serve.

Lentils with mushrooms and leeks

SERVES 1

Ingredients:

3 large eggs, lightly beaten

1 small zucchini, coarsely grated

1 tbsp butter

½ cup crumbled soft goat cheese

sea salt and freshly ground black pepper

small handful of fresh thyme sprigs, leaves only, for garnish (optional)

Method:

1 Combine the egg and zucchini in a bowl. Season with salt and pepper.

2 Melt the butter in a small nonstick frying pan over medium-high heat until foaming, then pour in the egg mixture, swirling it around to the edges of the pan. Gently slide a knife or heatproof spatula around the edge of the pan to lift the edges of the omelet.

3 When the edges have begun to cook, scatter the goat cheese evenly over the entire surface. Continue cooking until the egg mixture in the center is almost set, but still soft. Remove from the heat, and leave for a minute or two the retained heat will continue to cook the egg.

4 Season with pepper and garnish with thyme leaves. Carefully fold the omelet into thirds or in half, and slide it out of the pan onto a plate. Serve immediately.

Grated zucchini and goat cheese omelet