Special equipment • 8 wooden skewers

Serves 4

Ingredients:

10oz (300g) skinless boneless chicken breast or thigh fillet, sliced into strips

1 tbsp peanut oil

1 tbsp soy sauce

1 tsp Asian fish sauce, such as nam pla

3 garlic cloves, crushed

1 tsp hot red chili paste

juice of 1 lemon

sea salt and freshly ground black pepper

For the satay sauce:

3 tbsp crunchy peanut butter

juice of 1 lime

half of a well-shaken 14oz (400g) can unsweetened coconut milk (about 7oz/200g)

½ tsp medium-hot chili powder

splash of Asian fish sauce, such as nam pla

Method:

1 Soak 8 small wooden or bamboo skewers in cold water for 30 minutes.

2 Combine the chicken, oil, soy sauce, fish sauce, garlic, chili paste, and lemon juice in a bowl. Season with salt and pepper, and mix well. Set aside to marinate while you make the satay sauce.

3 Combine the peanut butter, lime juice, coconut milk and chili powder in a heavy saucepan over low heat. Simmer gently, stirring occasionally, for about 10 minutes until the sauce begins to thicken and the coconut milk releases its fragrance. Add a little more water if it is too thick. Remove from the heat, and keep warm until needed.

4 Preheat the broiler to high. Thread the chicken strips onto the soaked skewers. Broil for 3–5 minutes on each side or until cooked through and lightly charred at the edges. Serve hot with a little crispy lettuce and a bowl of the satay sauce for dipping.

Cheat:

Instead of making your own, use a ready-made bottled satay sauce as a dip.

Chicken satay

Special equipment • food processor

Serves 4

Ingredients:

10oz (300g) peeled and deveined cooked shrimps, coarsely chopped

3 garlic cloves, peeled but left whole

small handful of fresh cilantro

2 fresh red Thai or other hot chile peppers, seeded

generous splash of Asian fish sauce, such as nam pla

generous splash of soy sauce

small handful of fresh basil leaves

juice of 2 limes

1 large egg, lightly beaten

3–4 tbsp vegetable or sunflower oil

salt and freshly ground black pepper

sweet chili sauce (to serve)

wild arugula leaves (to serve)

Method:

1 Combine the shrimps, garlic, cilantro, chiles, fish sauce, soy sauce, basil, and lime juice in a food processor, and process into a coarse paste. Add the egg and plenty of salt and pepper, and process again.

2 Heat a little oil in a frying pan over medium-high heat. Scoop 1 tbsp of the mixture, then carefully slide it into the pan and flatten slightly; it should be about ¾in (2cm) thick. Repeat until all the mixture has been used. Cook for a minute or two on each side until golden. You may need to cook in batches, adding more oil as needed. Drain the fish cakes on a plate lined with paper towels.

3 Serve hot with a drizzle of sweet chili sauce and some arugula leaves.

Thai fish cakes

Serves 4

Ingredients: 

7oz (200g) cream cheese, at room temperature

2 tbsp cream-style white horseradish

10oz (300g) smoked salmon, cut into 12in (30cm) wide rectangular slices

juice of 1 lemon

sea salt and freshly ground black pepper

To serve:

thinly sliced rye bread

handful of salad leaves

lemon wedges

Method:

1 Mix together the cream cheese, horseradish, and lemon juice, then season well with a pinch of sea salt and plenty of black pepper.

2 Lay out the salmon slices on parchment paper. Spoon the cream cheese mixture onto the salmon, and spread evenly all over the surface.

3 Starting from a short end, tightly roll up the salmon jellyroll fashion. Next, roll the parchment paper around it, twisting the edges tightly so that you have a sausage shape. Repeat until all the salmon has been used. Chill for 15–30 minutes to firm.

4 To serve, cut the bread into small squares, and slice the salmon roulade crosswise into pinwheels. Place a pinwheel on top of each square of bread, and serve with lemon wedges.

Cook’s Notes:

You could make the salmon roulade ahead, and freeze for up to 1 month. When ready to use, defrost for about 1 hour at room temperature before slicing and serving.

Smoked salmon and cream cheese roulades

Serves 10

Ingredients:

3 zucchini, about 1lb (450g), coarsely grated

2 cups baby spinach leaves

finely grated zest and juice of 1 lemon

2 cups frozen peas, thawed

½ cup toasted pine nuts

ten 7in (18cm) flour tortillas, halved

reduced-fat mayonnaise

sea salt and freshly ground black pepper

snow peas, pea sprouts, and pea shoots, for serving

Method:

1 In a large bowl, mix together the zucchini, spinach, lemon zest and juice, peas, and pine nuts. Season well with salt and pepper.

2 Heat a dry frying pan over high heat. Add the tortilla halves, 2 at a time, and toast for about 15 seconds on each side.As you cook, place the tortillas under a clean dish towel, to keep them warm.

3 Lay one of the tortilla halves flat on a chopping board, and brush lightly with the mayonnaise. Place some of the filling in the center, and arrange some of the snow peas, pea sprouts, and pea shoots on top, so that they peek out from one end, then gently roll up the tortilla, forming a cone shape to enclose the filling.

Repeat this process until you have made 20 cones.

4 To serve, arrange the cones seam-side down on individual serving plates, allowing 2 per person.

Zucchini and pea mini tortillas

Chilling • 1 hour

Serves 4

1 tbsp olive oil

1 leek, white part only, finely chopped

1 garlic clove, finely chopped

1lb (450g) baking potatoes, peeled and cut into chunks

1 large egg, plus 2 large eggs, lightly beaten

1/2 cup freshly grated Parmesan cheese

2 tbsp finely chopped flat-leaf parsley leaves

1/2 cup all-purpose flour

2/3 cup fine dry bread crumbs

olive oil or vegetable oil

sea salt and freshly ground black pepper

Method:

1 Heat the 1 tablespoon of olive oil in a saucepan over low heat. Add the leek, and cook for a few minutes until it wilts. Add the garlic, and cook for 30 seconds. Set aside to cool.

2 In a large saucepan of salted water, add the potatoes and bring to a boil. Boil for 15–20 minutes or until tender. Drain, return to the pan, and mash until very smooth. Add the leek and garlic mixture, the 1 egg, the Parmesan, and parsley, and season with salt and pepper. Stir, and chill in the refrigerator for at least 1 hour

until cool and firm.

3 To make the croquettes, take a bit of the potato mixture, and place in the palm of your hand, forming into an oval shape. Continue until all the mixture has been used.

4 Spread the flour on a baking sheet. Place the croquettes on top, and gently shake the pan to coat. Dip each croquette into the beaten eggs, and coat with bread crumbs. Heat the oil in a heavy pan over a medium-high heat, then deep-fry the croquettes, cooking in batches, for 10–15 minutes or until golden brown. Serve hot.

Potato and leek croquettes

Serves 4

Ingredients:

8 slices sourdough white bread

about 2 tbsp unsalted butter, at room temperature

8 thin slices prosciutto

7oz (200g) Gorgonzola cheese, thinly sliced

2 tbsp olive oil

4 large eggs

Method:

1 Butter each of the bread slices on one side. Place 4 of the bread slices buttered-side down on the work surface, and divide the prosciutto and cheese evenly among them, arranging neatly on top of each slice. Cover with the remaining bread slices, butteredside up, to make a sandwich.

2 Heat a large, heavy, lightly oiled frying pan over medium heat. When hot, carefully arrange the sandwiches in the pan without crowding. Cook for about 5 minutes on each side until the bread is a golden brown and the cheese has melted. Remove from heat.

3 Wipe out the pan, and heat the olive oil until medium-hot. Break each egg into the pan separately, and fry the eggs until done to your preference. Slide a fried egg on top of each toasted sandwich, and serve immediately.

variation:

Use ham and Gruyère or a similar soft melting cheese such as Emmentaler.

Croque monsieur with prosciutto and Gorgonzola

Marinating • 1 hour

Serves 4

Ingredients:

4 fresh pork and fennel Italian-style sausages

3 tbsp olive oil

2 garlic cloves, finely chopped

4 sprigs of fresh dill

4 ripe tomatoes, seeded and diced

½ cup Kalamata olives, pitted and coarsely chopped

large handful of fresh basil leaves

2 tbsp extra virgin olive oil

4 thick slices crusty Italian-style sourdough bread

sea salt and freshly ground black pepper

Method:

1 Put the sausages in a shallow glass or ceramic dish. Add the 3 tablespoons olive oil, the garlic, and dill, and season with a little salt and pepper. Stir the sausages around so that they are well coated. Cover with plastic wrap, and leave to marinate in the refrigerator for at least 1 hour.

2 Meanwhile, to make the salsa, combine the tomatoes, olives, basil, and extra virgin olive oil in a bowl, and mix well. Season with salt and pepper to taste.

3 Heat a ridged cast-iron stovetop grill or outdoor grill, or a heavy frying pan, until hot. Grill the sausages for 10–15 minutes until cooked through, turning halfway during cooking to brown both sides.

4 To serve, divide the sausages among 4 serving plates, and spoon the tomato salsa over the top. Serve immediately.

Cook’s Notes:

For a more casual option, twist breakfast-style link sausages in the middle, marinate. and grill as above (they will take slightly less time to cook), and pile onto a platter with the salsa in a bowl on the side. Alternatively, pile the links and salsa onto bruschetta drizzled with olive oil and freshly ground pepper, and top with arugula leaves.

Pork and fennel sausages with fresh tomato salsa

Marinating • 1 hour

Special equipment • 12 wooden skewers • charcoal grill, barbecue, or grill pan

Serves 4

Ingredients:

2 ¼lb (1kg) boneless lamb loin or leg, trimmed of all fat and cut into bite-size cubes

1 garlic clove, finely chopped

1 tsp finely chopped rosemary leaves, plus extra for garnish

1 tbsp dukkah, plus extra for garnish (see Cook’s Notes)

finely grated zest and juice of 1 lemon

4 tbsp olive oil

7oz (200g) cherry tomatoes, halved

½ cup pitted Kalamata olives

about 1 cup flat-leaf parsley leaves

1 cup crumbled soft feta cheese

extra virgin olive oil for drizzling

sea salt and freshly ground black pepper

4 lemon wedges, for serving

Method:

1 Soak 12 wooden skewers or woody rosemary sprigs (see page 355) in cold water for 1 hour.

2 Combine the lamb, garlic, rosemary, dukkah, lemon zest and juice, and olive oil in a bowl. Stir to coat, and season with salt and pepper. Leave to marinate 1 hour at room temperature, or overnight in the refrigerator.

3 Heat the grill pan or an outdoor grill until medium-hot. Brush the grill lightly with a little oil. Thread the marinated lamb onto the skewers. Grill, turning occasionally, for 10–15 minutes or until browned all over and cooked to the desired doneness. Brushlightly with the marinade while the meat is cooking. Set aside in a warm place for 15 minutes to rest. 4 Toss together the tomatoes, olives, and parsley, and divide among

4 serving plates. Top each tomato salad with 3 lamb skewers, top with the feta, and drizzle with extra virgin olive oil. Sprinkle extra dukkah over the top, and serve with lemon wedges.

Skewered lemon, rosemary, and dukkah lamb

SERVES 4

Ingredients:

12 fresh asparagus spears, trimmed

24 thin slices pancetta

1 small radicchio, torn into bite-sized pieces

1 head butter lettuce, torn into bite-size pieces

4 cups loosely-packed arugula (rocket) leaves

7oz (200g) cherry tomatoes

1 cup (100g) freshly shaved Parmesan cheese

For the dressing:

1 garlic clove, crushed

4 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp freshly squeezed orange juice

1 tsp Dijon mustard

sea salt and freshly ground black pepper

Method:

1 Blanch the asparagus in a large saucepan of boiling salted water for 2–3 minutes or until crisp-tender. Drain, and immediately refresh the asparagus in a bowl of ice water. When cool, drain again.

2 Heat a ridged cast-iron grill pan or griddle until hot. Wrap 2 slices of the pancetta around each asparagus spear. Grill the asparagus spears, turning once, for 3–4 minutes or until the pancetta is golden and beginning to char. Set aside.

3 To make the dressing, whisk together the garlic, oil, vinegar, orange juice, and mustard in a small bowl. Season with salt and pepper, and whisk again.

4 Toss together the salad leaves, tomatoes, and dressing in a bowl, and divide evenly among 4 shallow bowls or plates. Top each with 3 of the asparagus wraps, and sprinkle the Parmesan shavings over the top. Serve immediately.

Grilled asparagus and pancetta

SERVES 4

Ingredients:

2 tbsp olive oil

4 tbsp butter

1 small onion, finely chopped

1 small carrot, finely chopped

1 celery rib, finely chopped

1 leek, finely chopped

1 garlic clove, finely chopped

8oz (225g) mushrooms, coarsely chopped

1–1¼lb (500g) skinless boneless chicken breasts, diced

1 tbsp chopped thyme leaves

finely grated zest of 1 lemon

¼ cup dry white wine

1 cup heavy whipping cream

3 sheets ready-rolled puff pastry

2 large eggs, lightly beaten

sea salt and freshly ground black pepper

mixed green leaves and herbs, for serving

tomato relish, for serving

Method:

1 Preheat the oven to 400°F (200°C). Brush two 12-cup mini muffin pans with olive oil. Heat the oil and butter in a saucepan over low heat. Add the onion, carrot, and celery, and cook for 5 minutes. Add the leek, and cook until wilted. Add the garlic, and cook for 30 seconds. Add the mushrooms, and cook, for another 5 minutes.

2 Increase the heat to medium. Stir in the diced chicken, thyme, lemon zest, and wine. Cook for 15–20 minutes, until cooked through. Add the cream, and season with salt and pepper. Continue to cook for 5 minutes, until the mixture starts to thicken.

3 Cut 24 2½in (6cm) circles from the puff pastry. Line each mini muffin cup with a pastry circle, and spoon in the chicken mixture. Top each cup with a 2in (5cm) circle cut from the remaining puff pastry. Brush the tops with the egg, and slit with a knife. Bake for 15–20 minutes. Invert the pans onto a wire rack. To serve, divide the pies evenly among 8 warm serving plates. Scatter some mixed leaves and herbs over the top, and place a spoonful of tomato relish on the side. Serve immediately.

Chicken, leek, and mushroom mini pies

ServeS 8

Ingredients:

1/3 cup dried apricots

1 tbsp honey

3 tbsp brandy

1¾lb (800g) skinless boneless chicken

breasts, coarsely chopped

½ cup macadamia nuts, chopped

½ cup cooked long-grain rice

2 garlic cloves, finely chopped

2 tbsp finely chopped fresh

sage leaves

1 tbsp finely chopped fresh

basil leaves

1 tbsp finely chopped fresh

flat-leaf parsley

2 fresh red Thai chile peppers,

seeded and chopped

1 large egg

olive oil or vegetable oil

sea salt and freshly ground

black pepper

For the chile and ginger sauce

juice of 4 limes

2 tbsp olive oil

2 fresh red Thai chile peppers, seeded and chopped

1 tbsp finely chopped fresh ginger

1 scallion (green onion), thinly sliced on the diagonal, for garnish

1 small bunch watercress, broken into small sprigs, for garnish

Method:

1 Combine the apricots, honey, and brandy in a saucepan over mediumlow heat. Bring to a boil, reduce the heat slightly, cover, and simmer for 5–10 minutes until the liquid has been absorbed. Leave to cool a bit, cut the apricots into small dice and set aside.

2 Pulse the chopped chicken in a food processor for 15–20 seconds until the meat is minced (be careful not to turn it into a paste). Transfer to a bowl, and add the apricots, nuts, rice, garlic, herbs, chiles, and egg. Season with salt and pepper. Mix well, and shape into walnut-size balls.

3 Heat oil in a wok or pan. Working in batches, deep-fry the balls for 5–10 minutes, until golden brown. Drain, and set aside to keep warm. To make the sauce, combine the lime juice, oil, chiles, and ginger in a jar. Seal, and shake until well mixed. When ready to serve, put all the spicy chicken balls on a warm serving platter, drizzle the sauce over the top, sprinkle with the scallion, and garnish with the cress. Serve immediately.

Spicy chicken balls with chile and ginger sauce

Marinating • 1 hour, Special equipment • 12 skewers • charcoal grill or barbecue

Serves 4

1–1¼lb (500g) skinless boneless chicken breast

1 garlic clove, finely chopped

1 tbsp finely chopped fresh ginger

1 fresh red Thai chile pepper, finely chopped

1 tsp finely chopped rosemary, plus extra for garnish

4 fresh sage leaves, finely chopped, plus extra for garnish

4 sprigs of fresh thyme leaves finely chopped, plus extra for garnish

handful of flat-leaf parsley, chopped, plus extra for garnish

finely grated zest and juice of 1 lemon

¼ cup olive oil

2 large firm ripe mangoes

juice of 1 lime

sea salt and freshly ground black pepper

Method:

1 Soak 12 wooden skewers in cold water for 1 hour.

2 Cut chicken into bite-size chunks. Combine the chicken, garlic, ginger, chile, chopped rosemary, sage, thyme, parsley, lemon, and oil. Season with salt and pepper, and stir to coat. Marinate at room temperature for 1 hour, or refrigerate for up to 4 hours. Meanwhile, peel the mangoes, and cut in half. Cut each half lengthwise into thin slices. Put in a bowl, add the lime juice, and season with pepper. Stir gently to mix well, and set aside.

3 Heat your grill until medium-hot, and brush with oil. Thread the chicken onto the skewers. Grill, turning occasionally, for 10–15 minutes, and brush lightly with the marinade. Set the skewers aside for 15 minutes, and keep warm. To serve, divide the skewers among 4 plates, add the mango slices, and sprinkle with herbs.

Skewered lemon and herb chicken

Marinating • 1 hour

Serves 4

4 tbsp olive oil, plus extra for searing

1 garlic clove, finely chopped

1 fresh red Thai chile pepper, finely chopped

2 tbsp black sesame seeds, plus extra for garnish (optional)

2 best-quality ahi tuna steaks, about 10oz (300g) each, halved lengthwise

2 radishes

juice of 1 lemon

½ bunch of fresh chives, chopped into 1in (5cm) lengths

sea salt

Method:

1 Put the oil, garlic, chile, sesame seeds, and a good pinch of sea salt on a large flat dish or baking sheet. Mix well to combine.

2 Pat the fish dry with paper towels. Press each piece into the sesame seed mixture, pressing and turning to coat all over. Leave to marinate in the refrigerator for at least 1 hour.

3 Meanwhile, cut the radishes into thin matchsticks, and put them in a bowl with half of the lemon juice. Heat a little extra oil in a frying pan over high heat. When the oil is hot, sear each tuna steak for about 20 seconds on each side. Remove, and leave to rest for 5 minutes.

4 To serve, put a seared tuna steak on each of 4 serving plates, and drizzle with the remaining lemon juice. Drain the radish matchsticks, and scatter over the top. Sprinkle with the chives and a few extra sesame seeds, and serve immediately.

Seared tuna with a black sesame seed crust

ServeS 6-8

Ingredients:

1/3 cup olive oil, plus extra olive or vegetable oil for deep-frying

1 eggplant, cut into very small dice

4 cups chicken or vegetable stock

5 tbsp butter, plus extra

1 onion, finely chopped

1 carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, finely chopped

1 ½ cups (300g) Arborio rice

handful of flat-leaf parsley, finely chopped

1 tbsp fresh thyme leaves, chopped

finely grated zest and juice of 1 small lemon

1 cup freshly grated Grana

Padano cheese

about 10oz (300g) Taleggio cheese, chilled and cut into small dice

½ cup all-purpose flour

2 large eggs, lightly beaten

1 cup fine dry bread crumbs

sea salt and freshly ground black pepper

Method:

1 Heat 2 tablespoons of oil in a frying pan over medium heat. Fry the eggplant in batches, stirring, until golden brown. Season with salt, and set aside.

2 Pour the stock into a saucepan, and bring to a simmer. Heat the remaining olive oil and the butter in another saucepan over medium heat. Add the onion, carrot, celery, and a pinch of salt, and cook until the onion is soft. Add the garlic, and cook for 30 seconds. Add the rice and stir for 2 minutes. Add ½ cup (120ml) of

the simmering stock, and stir until absorbed. Continue adding gradually for 20 minutes, until the rice is tender.

3 Remove from the heat, and add the parsley, thyme, lemon, and Grana Padano. Season with salt and pepper. Spread over a baking sheet to cool. Once cooled, roll a small amount of rice into a ball, then push a piece of Taleggio and of fried eggplant into the center. Cover with rice, and repeat.

4 Spread the flour in a pan. Add the rice balls, shaking the pan to coat. Dip each ball into the beaten egg, and then roll in the breadcrumbs to coat. Heat oil in a wok over mediumhigh heat. Deep-fry the rice balls in batches until golden brown all over. Drain on paper towels and serve hot.

Eggplant and taleggio arancini

Marinating • 1 hour

ServeS 6–8

Ingredients:

1 ¼lb (550g) raw shrimp, shelled, deveined, and finely chopped

9oz (250g) zucchini, coarsely grated

1 garlic clove, crushed through a press

2 tbsp finely chopped flat-leaf parsley

grated zest and juice of 1 small lemon

2 large eggs, lightly beaten

9fl oz (250ml) sour cream

1 tbsp capers, rinsed, gently squeezed dry, and chopped

1 tbsp finely chopped dill

2 cups olive oil, for frying

sea salt and freshly ground black pepper

Method:

1 In a bowl, combine the shrimp, zucchini, garlic, parsley, lemon zest and juice, and eggs. Season with salt and pepper. Mix well by hand until blended. Cover with plastic wrap, and refrigerate for 1 hour.

2 Meanwhile, combine the sour cream, capers, and dill in a small bowl, and season with black pepper. Stir until just until blended, cover with plastic wrap, and refrigerate until needed.

3 Pour the oil into a heavy wide frying pan over medium-high heat. Spoon 1 heaping tablespoon of the shrimp mixture into the palm of your hand, and roll into a ball about the size of a walnut. Continue until all the mixture has been used. When the oil is hot, gently drop the balls into the oil using a slotted spoon. Fry for 4–5 minutes on each side until golden brown all over, turning gently as you go. Do not overcrowd the pancook in batches if necessary. Remove from the pan using the slotted spoon, and drain on paper towels.

4 To serve, arrange the shrimp and zucchini balls on a serving platter with a small bowl of the caper cream, and let your guests help themselves.

Shrimp and zucchini balls with caper cream

Serves 4

Ingredients:

12–14oz (400g) eggplant

about 1 cup toasted bread crumbs

1 tbsp chopped flat-leaf parsley

1 garlic clove, crushed through a press

2 tbsp grated Parmesan cheese

1½ cups all-purpose flour

2 large eggs, lightly beaten

2/3 cup olive oil

9oz (250g) ricotta cheese

1 tbsp prepared pesto, store-bought or homemade

For the tomato salsa

3 tomatoes, thinly sliced

1 tbsp olive oil

small handful flat-leaf parsley leaves

sea salt and freshly ground black pepper

Method:

1 Cut the eggplant lengthwise 8 even slices about ¼in (5mm) thick. Lightly salt them, and sandwich between paper towels for about 10 minutes. Put the eggplant slices in a colander, rinse well, and drain. Pat dry with paper towels. Put the bread crumbs, parsley, garlic, and Parmesan cheese in a large flat dish. Mix until well combined. Put the lightly beaten eggs in another flat dish, and the flour in a third. Dip the eggplant first in the flour, then in the egg, and finally in the bread crumbs, ensuring they are evenly coated.

2 Heat the olive oil in 2 heavy frying pans over medium heat, using half of the oil in each one. Divide the slices among the 2 pans, and cook for 2–4 minutes on each side until golden. Alternatively, cook in 2 batches. Drain on a baking sheet lined with paper towels, and keep warm.

3 Meanwhile, put the ricotta and pesto in a bowl, and mix together with a fork. To make the tomato salsa, combine the tomato slices, parsley, and 1 tbsp olive oil in another bowl. Season with salt and pepper, and stir gently to mix.

4 To serve, put 1 tbsp of the ricotta mixture toward the end of each of the eggplant slices. Roll each into a cylinder, and secure with a heavy toothpick. Place 2 rolls in the center of each of 4 serving plates, and pile the tomato salsa over the top. Alternatively, arrange the eggplant rolls in a single row on a long narrow serving dish, and serve at the table with the salsa in a bowl, for your guests to help themselves.

Eggplant rolls with ricotta and salsa

Serves 4

Ingredients:

1 x 15½oz (439g) can chickpeas, drained and rinsed

1 cup all-purpose flour

2 tbsp chopped flat-leaf parsley

1 tbsp chopped fresh mint leaves

1 garlic clove, crushed

¼ onion, finely chopped

2 carrots, coarsely grated

3 large eggs

1 tsp dukkah (see Cook’s Notes)

finely grated zest of 1 small lemon

2 cups olive oil, for frying

sea salt and freshly ground black pepper

½ bunch of watercress, for garnish

For the cherry tomato and bocconcini salsa

10 cherry tomatoes, halved

4 balls bocconcini (baby mozzarella) cheese, torn into pieces

1 tbsp olive oil

juice of ½ lemon

small handful of fresh chives, cut into ¾in (2cm) lengths

Method:

1 To make the fritters, put the chickpeas, flour, parsley, mint, garlic, onion, carrot, eggs, dukkah, and lemon zest in a bowl. Season with salt and pepper. Stir until the batter is mixed.

2 Pour the oil into a heavy wide frying pan over medium-high heat. Carefully spoon in the chickpea batter to make 4 large fritters. Be careful not to overcrowd the pan, and cook in batches if necessary. Fry the fritters for 4–5 minutes on each side until golden. Remove from the pan, and drain on paper towels.

3 To serve, combine the cherry tomatoes in a bowl with the bocconcini, the 1 tbsp olive oil, lemon juice, and chives. Toss gently to mix. Arrange a chickpea fritter in the center of each of 4 serving plates, and spoon the salsa over the top. Garnish each serving with watercress.

Cook’s Notes:

Dukkah is an Egyptian spice mixture made of ground toasted nuts and seeds, and usually includes sesame, coriander, and cumin seeds, as well as hazelnuts. Look for it at Middle Eastern supermarkets and gourmet food shops.

Chickpea fritters with bocconcini salsa

Serves 4-6

Ingredients:

about 12oz (350g) boneless beef ribeye steak (Scotch beef fillet), trimmed of excess fat and cut diagonally into 12 slices

3 tbsp coarse-grain mustard

1 garlic clove, finely chopped

2 fresh Thai or other small red chile peppers, seeded and finely chopped

4 tbsp olive oil

3 sprigs of fresh rosemary

For the red pepper aïoli:

1 cup mayonnaise

1 red bell pepper, roasted, peeled, seeded, and coarsely chopped

2 garlic cloves, crushed

2 sprigs of fresh oregano

juice of 1 lime

sea salt and freshly ground black pepper

Method:

1 Lay the beef slices in a shallow glass or ceramic dish. Mix together the mustard, garlic, chiles, olive oil, and rosemary in a small bowl, and brush all over the meat. Cover with plastic wrap, and leave to marinate in the refrigerator for at least 1 hour or preferably overnight.

2 Heat a ridged cast-iron grill pan or other grill until hot. Char-grill the steaks for 1–2 minutes on each side or until the meat reaches the desired doneness, brushing lightly with the marinade as it cooks. Set aside in a warm place to rest for 10 minutes.

3 To make the red pepper aïoli, combine the mayonnaise, red pepper, garlic, oregano, and lime juice in a food processor, and process until smooth. Season with salt and pepper.

4 Serve the beef slices surrounding a bowl of aïoli in the center of the table for people to help themselves.

Cook’s Notes:

For finger food, slice the beef into 24 strips, and thread the meat onto skewers. Remember to soak wooden or bamboo skewers in cold water for at least 30 minutes before using, so that they don’t burn while cooking.

Marinated beef with red pepper aioli

MakeS 10–12

Ingredients:

7 tbsp butter

juice of I lemon

2 cups all-purpose flour

1 small skinless boneless chicken breast half, about 4¼oz (125g), coarsely chopped

4 ¼oz (125g) cooked, peeled, and deveined shrimp

2 tbsp olive oil

1 onion, finely chopped

3 tbsp dry (fino) sherry

3 garlic cloves, crushed

1 tbsp tomato purée

1 tsp cayenne pepper

1 tbsp finely chopped flat-leaf parsley

sea salt and freshly ground black pepper

1 cup sunflower or vegetable oil

Method:

1 Melt the butter in a small pan, then add the lemon juice and ⅓ cup water. Add the flour and salt and stir well to make a paste. Knead well on a floured work surface, wrap in plastic wrap, and refrigerate.

2 Meanwhile, mince the chicken and the shrimp separately in a food processor, pulsing the machine on and off until very finely chopped. Heat the oil in a frying pan, add the onion, and cook over medium heat for 5 minutes. Add the chicken and cook for another 5 minutes, stirring occasionally, until white throughout. Add the sherry, garlic, minced shrimp, tomato purée, cayenne, and parsley and season well with salt and pepper. Mix well and cook for 10 minutes, then allow to cool for at least 5 minutes.

3 Meanwhile, on a floured work surface, roll out the pastry to ¼in (5mm) thick. Using the biscuit cutter, cut out 10–12 circles of pastry. Place 1 tbsp of the chicken and prawn mixture in the middle of each, and fold in half. Wet the edges a little with some cold water, then crimp together with your fingers to seal.

4 Heat the oil in a deep-sided frying pan until hot. Working in batches, fry the empañadas over medium heat, turning occasionally, for 3–5 minutes or until golden brown. Drain on paper towels. Serve with aïoli and a salad.

Shrimp and chicken empañadas

Serves 4

Ingredients:

4 garlic cloves, finely grated

3 fresh red chile peppers, seeded and finely chopped

3 tbsp dry (fino) sherry

1 tsp granulated sugar

2 tbsp olive oil, plus extra for cooking

12 large sea scallops

Method:

1 Combine the garlic, chiles, sherry, and sugar in a bowl and mix well until the sugar dissolves. Add the oil and scallops, toss gently to coat, then let marinate for at least 30 minutes at room temperature or longer in the refrigerator.

2 Transfer the scallops to a plate using a slotted spoon, and reserve the marinade. Heat a little olive oil in a nonstick frying pan and cook the scallops over high heat for 1 minute on each side, until nicely browned on the outside yet barely cooked through inside. Remove from the pan and set aside and keep warm. Pour the marinade into the pan and cook over high heat for 3 minutes, then pour over the scallops. Serve with a crisp green salad.

Scallops with sweet chile sauce

Serves 4

Ingredients:

12 chicken wings

2 tbsp fresh lemon juice

2 tsp paprika

3 tbsp olive oil

6 garlic cloves, thinly sliced

4 tbsp dry (fino) sherry

sea salt and freshly ground black pepper

Method:

1 Pierce the chicken wings all over with the tip of a sharp knife, then put them in a mixing bowl with the lemon juice and paprika and leave to marinate for 20 minutes at room temperature.

2 Heat the oil in a deep-sided nonstick frying pan, add the chicken wings, and cook over medium heat, turning frequently, for 10 minutes or until brown all over.

3 Reduce the heat, add the garlic and sherry, then season well with salt and pepper. Combine well and cook for 5 minutes, then cover and cook over low heat for 15 minutes, turning occasionally. Serve with a crisp green salad.

Chicken wings with garlic

Serves 4

Ingredients:

550g (11⁄4lb) lean pork, cut into 2cm (3⁄4in) cubes

6 garlic cloves, crushed

1 tsp hot red pepper flakes

1 tsp ground fennel seeds

1 tsp paprika

juice and zest of 1 lemon

3 tbsp fresh flat-leaf parsley, finely chopped

1 tbsp dry sherry

2 tbsp olive oil

salt and freshly ground black pepper

Method:

1 If using wooden skewers, soak them in cold water for 30 minutes before using. Put all the ingredients in a mixing bowl, combine well, then leave to marinate for at least 30 minutes.

2 Thread the pork onto the small skewers or cocktail sticks and cook in a hot frying pan or griddle pan for 10 minutes, turning frequently. Leave to rest for 10 minutes, then serve with a mixed salad.

Mini pork kebabs

Serves 4–6

Ingredients:

1 ¼lb (550g) sweet potatoes, peeled and cut into ¾in (2cm) cubes

1 tsp crushed hot red pepper flakes

5 tbsp olive oil

2 small onions, finely chopped

6 large eggs

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Put the sweet potatoes on a nonstick baking sheet, add the pepper flakes and 2 tbsp of the oil, and mix well. Roast for 30 minutes, turning occasionally, until just tender.

2 Meanwhile, heat the remaining oil in a frying pan with an ovenproof handle. Add the onions, and cook over medium heat, stirring, for 5 minutes or until soft. Stir in the sweet potatoes.

3 Break the eggs into a mixing bowl, season with sea salt and ground black pepper, and beat wellwith a fork. Pour into the sweet potato mixture and cook over low heat for 10 minutes or until set. Transfer the pan to the oven to brown the top of the tortilla. Loosen the edges with a blunt knife or spatula, and invert onto a plate. Serve with a mixed green salad.

Roasted sweet potato and pepper tortilla

Serves 4

Ingredients:

1lb (450g) skinless boneless chicken breast halves (preferably freerange), cut into 1½in (4cm) cubes

1 tsp ground cinnamon

1 tsp paprika

4 tbsp olive oil

1 red bell pepper, seeded and cut into strips

1 green bell pepper, seeded and cut into strips

1 onion, sliced

3 garlic cloves, thinly sliced

2/3 cup hot chicken stock

generous splash of chili oil, to serve

Method:

1 Preheat the oven to 400°F (200°C). Put the chicken in a mixing bowl and rub all over with the cinnamon and paprika, then set aside.

2 Meanwhile, heat the oil in a frying pan, add the peppers and onion, and cook over medium heat, stirring occasionally, for 5 minutes or until they start to soften. Add the chicken and cook, stirring constantly, for 5 minutes or until no longer pink. Add the garlic and cook for 1 minute, then stir in the chicken stock.

3 Transfer to a baking dish and bake for 20 minutes. Serve with a generous drizzle of chili oil over the top and mixed salad greens on the side.

Chicken with cinnamon and peppers

Serves 4

Ingredients:

3 tbsp olive oil

1 onion, finely chopped

1lb 2oz (500g) lean lamb, such as the leg, cut into ¾in (2cm) cubes

6 garlic cloves, thinly sliced

1 lemon, cut into eighths, seeds removed

1 tsp chopped fresh rosemary

handful of flat-leaf parsley, chopped

1 tsp paprika

3 tbsp pitted green olives

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a frying pan, add the onion, and cook over medium heat for 5 minutes or until it is beginning to soften. Add the lamb and cook, stirring occasionally, for 5 minutes or until no longer pink on the outside. Add the garlic and lemon and cook for 1 minute, then add the rosemary, parsley, paprika, and olives and cook for 2 minutes, stirring well.

2 Transfer the mixture to a small baking dish, packing it in tightly. Add 2 tbsp water, and bake for 20 minutes.

3 Remove from the oven and allow to rest for 10 minutes before serving with crusty bread and a crisp green salad with a citrus vinaigrette.

Lamb with lemon and olives

Serves 4

Ingredients:

1lb (450g) swordfish steaks, cut into ¾in (2cm) cubes

sea salt and freshly ground black pepper

3 tbsp olive oil

1 tbsp white wine vinegar

2 tbsp capers, rinsed and drained

2 garlic cloves, thinly sliced

hot chili oil

Method:

1 Preheat the oven to 400°F (200°C). Thread three pieces of swordfish onto each of 12–15 six-inch bamboo or other short skewers. (Be sure to soak for 30 minutes to avoid burning.) Place in a baking dish and season well with sea salt and ground black pepper.

2 Mix the oil, vinegar, capers, and garlic in a small bowl, crushing half the capers with the back of a fork orknife. Pour evenly over the swordfish and bake in the oven for 10 minutes. Serve with a splash of chili oil and some crusty bread.

Skewered swordfish with capers