Special equipment • food processor

Serves 4:

Ingredients:

2 slices firm white bread, torn into pieces

handful of sage leaves

1 small onion, coarsely chopped

sea salt and freshly ground black pepper

4 pork loin chops, ¾in (2cm) thick and 4½oz (125g) in weight

12 baby onions or shallots, peeled, large ones halved

3 cooking apples, such as Granny Smith, peeled, cored, and coarsely chopped

2 tbsp demerara (raw) sugar, or granulated sugar

drizzle of olive oil

handful of rosemary sprigs

Method:

1 Preheat the oven to 400°F (200°C). Combine the bread, sage, and onion in a food processor and pulse on and off, until coarse crumbs form. Spread on a baking sheet and bake for 5 minutes or until golden. Return to the food processor and pulse again until finely chopped. Season well with salt and freshly ground black pepper.

2 Place the chops in a roasting pan and add the onions. Add the apples, sprinkle with sugar, then drizzle with olive oil. Add the rosemary, then season with a pinch of salt, pepper, and the golden bread crumb mixture.

3 Roast for 30–35 minutes, turning once, until the meat is cooked through. Serve with new potatoes or mashed potatoes.

Cook’s Notes:

If the pork is ready before everything else, take it out and keep warm you don’t want it to overcook or it will become dry.

Pork chops with apple and baby onions

Serves 4

Ingredients:

8–12 good-quality pork sausages, each pricked once or twice with a fork

2 red onions, peeled and cut into eighths

pinch of crushed hot red pepper flakes

leaves from a handful of rosemary sprigs

2 ½lb (1.1kg) new potatoes, large ones halved

sea salt and freshly ground black pepper

1 tbsp olive oil

Method:

1 Preheat the oven to 400°F (200°C). Put the sausages in a roasting pan along with the onion, sprinkle with the pepper flakes and rosemary, then add the new potatoes. Season well with salt and pepper, then drizzle with the oil and toss well to coat.

2 Cook in the oven for 30–40 minutes, turning once or twice, until the sausages are golden all over and cooked through.

Cook’s Notes:

Use good-quality sausages that have a high percentage of meat and a low percentage of fat.

Rosemary and pepper sausages with new potatoes

Marinating • 30 minutes

Serves 4

Ingredients:

4 large chicken thighs with skin on

sea salt and freshly ground black pepper

juice of 1 lemon

drizzle of olive oil

leaves from a few sprigs fresh thyme

1 large fennel bulb, coarsely chopped

handful of green olives, pitted

¾ cup dry white wine

Method:

1 Season the chicken thighs generously with salt and freshly ground black pepper. Drizzle with the lemon juice and olive oil, pat on the thyme leaves. Transfer to a large bowl or heavy-duty zipper-seal plastic bag, and leave to marinate for 30 minutes. Preheat the oven to 400°F (200°C).

2 Using a slotted spoon, transfer the chicken to a small roasting pan and add the fennel—everything should fit snugly. Season well, then put in the oven for 20 minutes.

3 Add the olives and wine, being careful that it doesn’t spatter. Return the pan to the oven and cook for another 20 minutes, then reduce the oven temperature to 350°F (180°C), cover the pan with foil, and cook for another 20 minutes so the alcohol cooks away but the chicken remains moist. Check doneness by piercing one of the plumpest thighs with the tip of a sharp knife—if the juices run clear, it’s cooked. Serve with creamy mashed potatoes, if desired.

Chicken with lemon and olives

Serves 4

Ingredients:

4 large duck legs

sea salt and freshly ground black pepper

1¼lb (550g) baby new potatoes, halved if large

3 red-skinned apples, such as rome Beauty, halved, cored, and coarsely chopped

few sprigs of fresh rosemary

drizzle of olive oil

1 Savoy cabbage, halved, cored, and leaves coarsely chopped

pinch of crushed hot red pepper flakes (optional)

Method:

1 Prick the skin on the duck several times with a fork; do not puncture the meat. Rub the duck generously with salt and freshly ground black pepper. Set aside for 30 minutes, if you have the time, to help crisp the skin. Preheat the oven to 400°F (200°C).

2 Heat a large frying pan, add the duck, and cook for 8–10 minutes or until it has rendered some of its fat and is golden all over. With a spoon, transfer the duck to a roasting pan. Add the potatoes and apples, sprinkle in the rosemary, drizzle with the oil, season with salt and pepper, and toss well. Cook, stirring once or twice, until the duck is crispy and the potatoes are golden, about 40 minutes–1 hour.

3 Put the cabbage in a pan of boiling salted water and cook for 4–5 minutesuntil tender. Drain and keep warm. Add to the roasting pan during the last 10 minutes of cooking, and sprinkle with the pepper flakes. Transfer to a serving dish and pass red currant jelly at the table.

Cook’s Notes:

Duck legs respond well to slow cooking, but if you prefer to use duck breasts (they are sometimes more readily available, and are leaner), score the skin before cooking so it becomes crispy, and reduce the roasting time by half.

Duck with apple and rosemary potatoes

Serves 4

Ingredients:

2 tbsp olive oil

pinch of five-spice powder

pinch of cayenne pepper

sea salt and freshly ground black pepper

8 lamb cutlets (from the sirloin), trimmed of excess fat

1 butternut squash, peeled, halved, seeded, and coarsely chopped

10 cherry tomatoes

4½oz (125g) young tender green beans, trimmed

handful of fresh mint leaves, coarsely chopped

Method:

1 Preheat the oven to 400°F (200°C). In a bowl, combine 1 tablespoon of the oil with the five-spice powder and cayenne, then season with salt and pepper. Brush half of the oil mixture over the lamb cutlets and place in a roasting pan. Add the squash, drizzle with the remaining oil mixture, and toss to coat. Place in the oven to roast for 20–30 minutes or until the lamb is cooked to your liking and the squash is tender and golden. (If needed, remove the lamb and keep warm while the squash continues to cook.)

2 Meanwhile, put the tomatoes and green beans in a bowl and toss with the remaining 1 tbsp olive oil. Add to the roasting pan for the last 10 minutes of cooking. They should char just slightly. Sprinkle with the

lamb cutlets with butternut squash, beans, and mint

Serves 8

Ingredients:

4 tbsp ghee or vegetable oil

2 x 9oz (250g) packs paneer, cubed

4in (10cm) piece fresh ginger, peeled and sliced

3 red chiles, seeded and chopped

2 tbsp dried curry leaves, crushed

2 tsp cumin seeds

4 tsp garam masala

2 tsp turmeric

8 red bell peppers, seeded and sliced

8 tomatoes, skinned and coarsely chopped

sea salt and freshly ground black pepper

bunch of cilantro, finely chopped

Method:

1 Heat half the ghee or oil in a large wide pan, add the paneer, and cook on medium-high heat for 5–8 minutes or until golden all over. Keep turning the pieces so they don’t get too brown. Remove with a slotted spoon and set aside.

2 Heat the remaining ghee in the pan, add the ginger, chiles, curry leaves, cumin, garam masala, and turmeric, stir well to coat with the oil, then add the peppers and cook on low heat for 10 minutes or until beginning to soften.

3 Add the tomatoes and cook for 10 minutes. Return the paneer to the pan, season with sea salt and freshly ground black pepper, then simmer gently for 10–15 minutes. Stir in the cilantro and serve with rice, chapati, or naan bread.

Paneer and sweet pepper curry

Serves 8

Ingredients:

3 tbsp olive oil

2 onions, finely chopped

4 garlic cloves, finely chopped

3 x 14oz (400g) cans whole tomatoes, chopped, with their juices

2 cups dry white wine

1 tsp sugar

sea salt and freshly ground black pepper

1½lb (675g) shelled uncooked shrimp

9oz (250g) feta cheese

handful of fresh thyme leaves

Method:

1 Heat half the oil in a large frying saucepan, add the onions, and cook over low heat for 8 minutes or until soft. Stir in the garlic and cook for a few seconds more, then add the tomatoes and their juices, the wine and sugar and season with sea salt and freshly ground black pepper. Bring to a boil, squashing the tomatoes with the back of fork, then reduce to a simmer. Cook gently over low heat, stirring occasionally, for 30 minutes or until the sauce has thickened.

2 Meanwhile, heat the remaining oil in a large frying pan, add the shrimp, season with sea salt and freshly ground black pepper, and cook, stirring occasionally, for 5–10 minutes or until pink. Remove with a slotted spoon and set aside. Preheat the grill to high heat.

3 Stir the shrimp into the sauce, remove from the pan, and sprinkle with the feta. Place on the grill until the feta melts and turns golden brown, then sprinkle with the thyme leaves. Serve with a crisp salad and some crusty bread.

Shrimp saganaki

Serves 8

Ingredients:

12oz (350g) red lentils

sea salt and freshly ground black pepper

2 tbsp vegetable oil or 1 tbsp ghee

6 cardamom pods, crushed

3 tsp mustard seeds

2 tsp chili powder

2 tsp turmeric

2 tsp cinnamon

2 onions, finely chopped

4in (10cm) piece fresh ginger, peeled and finely chopped

4 garlic cloves, finely chopped

3–4 green chiles, seeded and finely sliced

1 ½lb (675g) shelled, uncooked colossal shrimp

1 fresh pineapple, peeled and cut into bite-size chunks

8 tomatoes, skinned and coarsely chopped

handful of fresh cilantro, finely chopped

Method:

1 Put the lentils in a large heavybased pot, season well with sea salt and freshly ground black pepper, then pour in enough cold water to cover. Bring to a boil, then reduce to a simmer and cook for 20 minutes or until soft. Add hot water if the lentils begin to dry out. Drain and set aside.

2 Meanwhile, heat 1 tablespoon of the oil or ½ tablespoon of the ghee in a large heavy-based frying pan, add the dried spices, and cook, stirring constantly, for 2 minutes or until the seeds pop. Stir in the onions, ginger, garlic, and chiles and cook for 5 minutes until soft and fragrant.

3 Add the remaining oil to the pan, then add the shrimp. Raise the heat and cook, stirring occasionally, for 6–8 minutes or until pink and cooked. Stir in the pineapple, add the lentils and tomatoes and a little hot water so the mixture is slightly soupy, and simmer for 5 minutes. Season again with sea salt and freshly ground black pepper, stir in the cilantro, and serve.

Shrimp dhansak

Serves 8

Ingredients:

1 1⁄2lb (675g) ground lamb

2 onions, roughly chopped

4 garlic cloves, finely chopped

handful of fresh cilantro, finely chopped

handful of flat-leaf parsley, finely chopped

2 tsp paprika

juice and zest of 1 lemon

2 tbsp tomato paste or purée

4 tbsp pine nuts

3 eggs

6 tbsp all-purpose flour

sea salt and freshly ground black pepper

8 tbsp olive oil

6 medium potatoes, cut into 3⁄4in (2cm) pieces

2 red peppers, seeded and sliced

2 yellow peppers, seeded and sliced

3 x 14oz (400g) cans diced tomatoes

2 tsp fennel seeds, crushed

Method:

1 Preheat the oven to 300°F (150°C). Put the lamb, onions, garlic, cilantro, parsley, paprika, lemon juice and zest, tomato paste, pine nuts, eggs, and flour in a mixing bowl and season with sea salt and freshly ground black pepper. Mix well with your hands to form a chunky paste.

2 Shape a spoonful of the mixture into a ball. Repeat with the rest of the mixture to make 32 meatballs in all. Heat 3 tablespoons of the oil in a large heavy-based pan. Cook the meatballs in batches for 10 minutes each, turning the meatballs several times during cooking to ensure they brown all over. As each batch is cooked, remove with a slotted spoon, and set aside.

3 When all the meatballs are cooked, add the potatoes and peppers to the pan, and cook over high heat, turning frequently, for 10 minutes, or until starting to brown. Add the tomatoes and fennel seeds, stir well to combine, then season with plenty of sea salt and freshly ground black pepper. Return the meatballs to the pan and stir well to coat with the sauce. Add the remaining oil, cover, and put in the oven for 1 hour. Serve hot from the pan with crusty bread and a green salad.

Lebanese meatballs

Special equipment • wok

Serves 8

Ingredients:

3 tbsp cornmeal

3 eggs

sea salt and freshly ground black pepper

3–4 tbsp vegetable oil

2 1⁄2lb (1.1kg) beef bottom round, cut into thin strips

bunch of scallions, sliced in fourths lengthways

3 red chiles, finely shredded

3 garlic cloves, finely sliced

14oz (400g) sugar snap peas, finely sliced

4 bok choy

3 tbsp soy sauce

3 tbsp Chinese cooking wine

4 tsp sugar

Method:

1 Put the cornmeal and eggs in a mixing bowl, season, and mix together. Heat 1 tablespoon of the oil in a wok, dip the beef into the cornmeal mixture, coat evenly, then add to the wok a few pieces at a time. Add more oil, if you need to. Cook for 2 minutes, or until crispy and golden. Remove with a slotted spoon and set aside.

2 Wipe the wok clean with a paper towel and heat 1 tablespoon of the oil in it. Add the scallions, chiles, and garlic, and cook for a few seconds, stirring constantly. Add the peas and bok choy, and stir-fry for 2–3 minutes. Add the soy sauce, cooking wine, and sugar, and cook until the sugar has dissolved and the wine has evaporated. Return the meat to the wok, toss together until hot, then serve with rice.

variation:

Use uncooked shelled shrimp instead of the beef. Cook them in exactly the same way.

Crispy beef and vegetables

Soaking • 30 minutes, Special equipment • large cast-iron pan

Serves 8

1¾oz (50g) dried porcini mushrooms

1 tbsp butter

2 tbsp olive oil

3lb (1.35kg) turkey breast, cut into bite-size pieces

2 onions, finely chopped

4 garlic cloves, finely chopped

2 bay leaves

a few sprigs of rosemary, leaves roughly chopped

sea salt and freshly ground black pepper

6 carrots, cut into chunky pieces

6 celery ribs, roughly chopped

2 tbsp all-purpose flour

1 cup dry sherry

4 cups hot chicken stock

handful of flat-leaf parsley, chopped

For the dumplings:

2 cups self-rising flour, sifted

2oz (60g) shredded suet or shortening

1 tbsp dried oregano

Method:

1 Put the porcini mushrooms in a bowl, cover with 1¼ cups hot water, then set aside for 30 minutes to rehydrate. Preheat the oven to 400°F (200°C). Heat the butter and half the oil in a large cast-iron pan, add the turkey, and cook over medium heat, turning the pieces frequently, for 5–8 minutes, or until browned all over. Remove with a slotted spoon and set aside.

2 Heat the remaining oil, add the onions, and cook for 6 minutes, or until soft. Stir in the garlic, bay leaves, and rosemary, season with sea salt and freshly ground black pepper, then add the carrots and celery and cook for 5 minutes. Stir in the flour and cook for 2 minutes, or until well combined with the vegetables.

3 Increase the heat, add the sherry, and allow to boil for a few minutes, stirring continually, while the alcohol evaporates, then pour in the stock. Drain the mushrooms (reserving theliquid) and add to the pan. Strain the soaking liquid, then add to the pan. Return the turkey to the pan, cover,

and put in the oven to cook for 1 hour.

4 Meanwhile, make the dumplings. Put the self-rising flour, suet, and oregano in a bowl with a pinch of salt, then gradually add cold water (about 2/3 cup) until the mixture comes together and forms a dough. Flour your hands and form 16 dumplings. Add these to the pot for the last 30 minutes of cooking. To serve, sprinkle with the parsley.

Cheat:

You can prepare the dumpling mix a few hours ahead of time and keep it in the refrigerator until ready to cook.

Turkey and mushroom stew with dumplings

Marinating • 30 minutes

Serves 8

Ingredients:

2lb (900g) lean pork (leg or tenderloin), cut into bite-size pieces

¾ cup dry sherry

4 garlic cloves, finely chopped

2 tsp paprika

2 tsp chilli flakes

sea salt and freshly ground black pepper

4 tbsp olive oil

10oz (300g) chorizo, diced

2 tbsp tomato paste or purée

3 garlic cloves, grated

2 onions, grated

2 bay leaves

1½ cups dry white wine

4 1⁄2lb (2kg) clams, cleaned and any open ones discarded

handful of flat-leaf parsley, finely chopped

Method:

1 Put the pork in a mixing bowl with the sherry, chopped garlic, paprika, and chilli flakes. Season with sea salt and freshly ground black pepper and set aside to marinate for 30 minutes (or overnight in the refrigerator).

2 Heat 1 tablespoon of the oil in a large saucepan, add the chorizo, and cook over medium heat, stirring often, for 5 minutes, or until starting to crisp. Remove with a slotted spoon and set aside. Heat another tablespoon of the oil in the pan, add the pork with its marinade, and cook for 8–10 minutes, or until the meat is browned on all sides. Remove with a slotted spoon and set aside.

3 Heat the remaining oil in the pan, add the tomato paste, grated garlic, onions, and bay leaves, and stir well. Leave to simmer over very low heat for 10 minutes, or until the onion is soft. Season with sea salt and freshly ground black pepper.

4 Add the wine, raise the heat, and allow to bubble for a few minutes while the alcohol evaporates. Add the clams and cook until the shells open, about 4–5 minutes. Discard any that don’t. Return the pork and chorizo to the pan, warm through, then transfer to a large shallow serving dish. Sprinkle with the parsley and serve.

Pork and clam cataplana

Serves 8

Ingredients:

1–2 tbsp olive oil

4lb (1.8kg) pork belly, cut into strips

2 onions, finely chopped

sea salt and freshly ground black pepper

1 cup dry sherry

splash of rice wine vinegar

juice of 2 oranges

3 star anise

4in (10cm) piece fresh root ginger, peeled and finely sliced

pinch of five-spice powder

4 cups hot vegetable stock or chicken stock

splash of dark soy sauce

1lb (450g) thick egg noodles

1 tbsp of butter

handful of flat-leaf parsley, finely chopped

Method:

1 Heat 1 tablespoon of the oil in a large cast-iron pot, add the pork, and cook over high heat for 3–5 minutes on each side, or until browned. Remove and set aside. You may need to do this in batches.

2 Heat the remaining oil in the pan (if needed), add the onions, and cook over low heat for 5–8 minutes, or until soft. Season. Raise the heat, add the sherry and rice wine vinegar, and allow to bubble for 5 minutes while the alcohol evaporates.

3 Add the orange juice, star anise, ginger, five-spice powder, stock, and soy sauce and stir well. Return the meat to the pot, bring to a boil, then cover with a lid and put in the oven to cook for 2½ hours. Check occasionally and add a little hot water if it is looking dry.

4 Remove the meat from the pot with a slotted spoon and cut off any excess fat. Chop into bite-size cubes and return to the pot. Cover and set aside while you cook the noodles. Add the noodles to a pan of salted boiling water and cook for 8 minutes, or until soft. Drain well, then transfer to a shallow serving bowl. Dot with the butter, sprinkle with the parsley, and serve with the pork belly.

Chinese style pork belly

Serves 8

Ingredients:

3 tbsp olive oil

5 large potatoes, cut into bite-size pieces

sea salt and freshly ground black pepper

4 garlic cloves, finely chopped

small handful of fresh parsley leaves, finely chopped

1 1⁄4lb (550g) cherry tomatoes, halved

1 ½ cups dry white wine

1 1⁄2lb (675g) mixed firm fish, such as red mullet, haddock, and sea bass, cut into bite-size pieces

16 anchovy fillets in oil, drained

Method:

1 Heat the oil in a large shallow heavy-based pan, add the potatoes, and season with sea salt and freshly ground black pepper. Cook over medium heat, stirring frequently, for 10–15 minutes or until beginning to turn golden brown. Lower the heat, then stir in the garlic and parsley and cook for a few seconds before adding

the tomatoes.

2 Cook for a few minutes, until the tomatoes begin to split, then raise the heat, add the wine, and allow to bubble for a couple of minutes while the alcohol evaporates. Decrease the heat to low, add the fish and the anchovies, cover, and cook for 10–15 minutes, or until the fish is cooked. Transfer to a large shallow serving dish and serve with a crisp dressed salad and some crusty bread.

Fish with tomatoes, potatoes, and onions

Marinating • 30 minutes, Special equipment • wok

Serves 8

Ingredients:

2 x 1lb (450g) pork tenderloin, cut into 1in (2.5cm) strips

6 tbsp fish sauce

1 tbsp dark soy sauce

1 tbsp rice wine vinegar

2 tsp five-spice powder

1lb (450g) thin rice vermicelli

3 tbsp vegetable oil or sunflower oil

3 garlic cloves finely chopped

1 tsp ground coriander

1lb 2oz (500g) mixed gourmet mushrooms, such as porcini, enoki, and oyster mushrooms, roughly chopped, or cremini mushrooms, sliced

15oz (425g) shelled shrimp or prawns, chopped

3 onions, finely chopped

4 red chiles, seeded and finely sliced

sea salt and freshly ground black pepper

10oz (300g) bean sprouts

bunch of scallions, chopped

handful of fresh cilantro, chopped

Method:

1 Put the pork in a mixing bowl, add the fish sauce, soy sauce, rice wine vinegar, and five-spice powder and leave to marinate for 30 minutes (or overnight in the fridge). Meanwhile, put the vermicelli in a bowl, cover with boiling water, and leave for 6 minutes, or until soft. Drain, rinse, then drain again and set aside.

2 Heat 1 tablespoon of the oil in a wok, swirling it around well to coat the pan, then add the pork and brown over high heat for 6–8 minutes, or until beginning to turn golden and crisp. Remove with a slotted spoon and setaside. Heat another tablespoon of the oil in the wok, then add the garlic and ground coriander and stir. Add the mushrooms and cook for a couple of minutes, then add the shrimp and stirfry over high heat for 5–8 minutes, or until pink. Remove with a slotted spoon and set aside.

3 Heat the remaining oil in the pan, then add the onions and chiles and stirfry for 1 minute. Add the vermicelli, season with sea salt and freshly ground black pepper, then stir in the bean sprouts. Return the pork and the shrimp to the wok and stir well. Remove from the heat, top with the scallions and cilantro, and serve.

Singapore noodles with shrimp and pork

Serves 8

Ingredients:

2 tbsp olive oil

1 tbsp butter

3lb (1.35kg) lean pork, cut into bite-size pieces

2 onions, finely chopped

2 tbsp Dijon mustard

4 garlic cloves, finely chopped

6 celery ribs, finely chopped

6 carrots, finely chopped

1 tbsp finely chopped fresh rosemary leaves

3 Granny Smith apples, peeled and roughly chopped

1¼ cups hard cider

2 cups heavy cream

1¼ cups chicken stock

1 tsp peppercorns

Method:

1 Preheat the oven to 350°F (180°C). Heat the oil and butter in a large castiron pot, add the pork, and toss in the butter and oil over medium heat for 8 minutes, or until golden brown on all sides. Remove with a slotted spoon and set aside.

2 Add the onions and cook over low heat for 5 minutes, or until starting to soften. Stir in the mustard, add the garlic, celery, carrots, and rosemary, and cook over low heat, stirring often, for 10 minutes, or until tender. Add the apples and cook for 5 minutes.

3 Pour in the cider, then increase the heat and boil for a few minutes while the alcohol evaporates. Return the pork to the pot and pour in the cream and stock. Stir in the peppercorns, bring to a boil, then cover and bake for 1 hour, or until the sauce has reduced and the pork is tender. Serve with fluffy rice or mashed potatoes.

Pork Normandy

Special equipment • large cast-iron pan or flameproof casserole

Serves 8

2 1⁄2lb (1.1kg) chuck steak, cut into bite-size pieces

1 tbsp all-purpose flour

sea salt and freshly ground black pepper

3 tbsp olive oil

2 onions, finely chopped

6 celery ribs, trimmed and finely chopped

3 green peppers, seeded and finely chopped

2 tbsp red wine

2 tsp cayenne pepper

2 tsp ground coriander

2 tsp ground cumin

9oz (250g) pearl barley

4 cups hot vegetable stock

Method:

1 Preheat the oven to 300°F (150°C). Toss the meat in the flour and season with sea salt and freshly ground black pepper. Heat 2 tbsp of the oil in a large heavy-based pot, add the meat, and cook over medium heat, stirring frequently, for 8 minutes, or until lightly browned all over. Remove with a slotted spoon and set aside.

2 Heat the remaining oil in the pan, add the onions, celery, and peppers, and cook over low heat for 10 minutes, or until completely soft and almost mushy. Add the wine, increase the heat, and allow to bubble for a few minutes while the alcohol evaporates.

3 Stir in the spices, then season well with salt and freshly ground black pepper. Return the meat to the pan and add the pearl barley. Pour in the stock, bring to a boil, then cover and bake for 2 hours. Give it a stir halfwaythrough cooking and add a little hot water if it starts to look dry. Stir in the parsley and serve with crusty bread.

Cheat:

Use 2 tablespoons ready-mixed Creole spices in place of the cayenne, coriander, and cumin.

Beef and barley Creole style

Cooling • 30 minutes–1 hour, or overnight, Special equipment • wok

Serves 8

Ingredients:

2lb (900g) basmati rice

sea salt and freshly ground black pepper

5 tbsp sunflower oil

1lb (450g) uncooked shelled shrimp or prawns, chopped

4 large boneless, skinless chicken fillets, cut into 1in (2.5cm) strips

15oz (425g) pancetta, cubed

8oz (225g) white mushrooms, diced

3in (7.5cm) piece of fresh root ginger, peeled and finely sliced

8oz (225g) frozen peas, defrosted

4 eggs, lightly beaten

2 tbsp dark soy sauce

2 tbsp mirin

bunch of scallions, finely sliced

small handful of flat-leaf parsley, finely chopped

Method:

1 Rinse the rice well, then place in a large saucepan. Pour boiling water over the rice, and add a pinch of salt. Cover, bring to a boil, and cook for 15–20 minutes, or until done. Drain well and set aside to cool completely for 30 minutes–1 hour.

2 Heat 1 tablespoon of the oil in a wok over high heat, add the shrimp, season with sea salt and freshly ground black pepper, and cook for 10 minutes or until pink. Remove with a slotted spoon and set aside. Heat another tablespoon of the oil in the wok, add the chicken, season, and stir fry for 10 minutes, or until no longer cooked and no longer pink. Remove with a slotted spoon and set aside.

3 Heat another tablespoon of the oil in the wok, add the pancetta, and cook over medium-high heat for 6–8 minutes, or until crispy and golden. Remove with a slotted spoon and set aside. Wipe the wok out with paper towels, then heat another tablespoon of the oil in it. Add the mushrooms and ginger and stir-fry for 5 minutes, or until the mushrooms start to soften. Add the peas for the last minute or two. Remove with a slotted spoon and set aside.

4 Heat the remaining oil in the wok, then pour in the eggs and cook gently, stirring them around the pan, for 1 minute. Take care not to overcook them. Add the rice, stir well, then stir in the shrimp, chicken, pancetta, mushrooms, and peas. Add the soy sauce and mirin and cook for 5 minutes, stirring all the time. Transfer to a large shallow serving dish, top with the scallions and parsley, and serve.

Special fried rice with shrimp and chicken

Special equipment • large cast-iron pan

Serves 8

1 tbsp all-purpose flour

handful of fresh thyme leaves

sea salt and freshly ground black pepper

2½lb (1.1kg) boned leg or shoulder of venison, cut into bite-size pieces

1 tbsp butter

3 tbsp olive oil

9oz (250g) bacon lardons or pancetta, cubed

9oz (250g) shallots, peeled and left whole

2 cups red wine

1¾oz (50g) dried mushrooms, such as shiitake, oyster, or porcini, soaked in 1¼ cups warm water for 20 minutes

9oz (250g) roasted chestnuts

3½ cups hot vegetable stock

3 fresh rosemary sprigs

Method:

1 Preheat the oven to 300°F (150°C). Put the flour, thyme, and some sea salt and freshly ground black pepper in a mixing bowl, add the venison, and toss to coat. Heat the butter with 2 tbsp of the oil in a large cast-iron casserole, add the venison, and cook over medium heat, stirring frequently, for 6–8 minutes or until it is beginning to brown a little. Remove with a slotted spoon and set aside. Add the lardons or pancetta to the pot and stir for 5 minutes or until brown and crispy. Remove with a slotted spoon and set aside.

2 Add the remaining oil, then add the shallots and cook over medium-low heat for 8 minutes or until they start turning golden. Return all the meat to the pot, season with freshly ground black pepper, then add the wine and allow to bubble for a few minutes while you scrape up any bits of food stuck to the bottom of the pot.

3 Drain the mushrooms (reserving the liquid) and stir into the pot. Strain the liquid and add to the pot. Stir in the chestnuts, pour in the stock, then add the rosemary. Cover with a lid and put in the oven to cook for 2 hours or until the meat is tender.

variation:

Use beef stew meat instead of venison.

Venison, shallot, and chestnut pot

Serves 6–8

Ingredients:

½ cup olive oil

2 large onions, finely sliced

1½lb (675g) ground pork

6 garlic cloves, finely sliced

juice of 2 lemons

2 tsp cayenne pepper

2 x 14oz (400g) cans chickpeas, drained, rinsed, and drained again

large handful of flat-leaf parsley, finely chopped

6 large tomatoes, chopped

Method:

1 Heat the oil in a large heavy-based pan, add the onions, and cook over medium heat for 5 minutes or until starting to soften. Add the pork and cook, stirring frequently, for 5 minutes or until no longer pink.

2 Stir in the garlic, lemon juice, and cayenne and cook for 1 minute. Add the chickpeas and parsley, stir, then cook for 5 minutes. Add the tomatoes, stir to combine, then simmer for 15 minutes, stirring occasionally. Serve with a green salad and some crusty bread, if desired.

Spicy pork with chickpeas and tomatoes

Serves 8

14oz (400g) bulgur

½ cup olive oil

2 large onions, finely diced

14oz (400g) okra, trimmed

6 garlic cloves, finely chopped

1½lb (675g) shelled, uncooked shrimp

½ cup white wine

large handful of fresh dill, chopped

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 300°F (150°C). Put the bulgur in an ovenproof bowl, add 1 cup boiling water, and stir well.Cover the dish with a dish towel and set aside, stirring occasionally.

2 Meanwhile, heat the oil in a large heavy-based pan, add the onions, and cook over a medium heat for 5 minutes or until starting to soften. Add the okra and cook for 2 minutes, then add the garlic and shrimp and cook, stirring frequently, for 5 minutes or until the shrimp have turned pink.

3 Stir in the wine and dill and cook for 5 minutes. Add to the bulgur, stir well, then season with sea salt and freshly ground black pepper. Cover with foil and cook in the oven for 20 minutes, stirring occasionally. Serve with a mixed salad.

Bulgur wheat with shrimp, okra, and dill

Serves 6–8

Ingredients:

½ cup olive oil

6 leeks, cleaned and finely sliced

1½lb (675g) ground beef

2 red chillies, seeded and finely chopped

2 tsp paprika

6 garlic cloves, sliced

2/3 cup dry white wine

2 cups hot beef stock

handful of flat-leaf parsley, finely chopped

1lb (450g) couscous

Method:

1 Preheat the oven to 300°F (150°C). Heat the oil in a large casserole, add the leeks, and cook over medium heat for 5 minutes. Add the ground beef and cook, stirring occasionally, for 10 minutes or until no longer pink.

2 Stir in the chillies, paprika, and garlic and cook for 2 minutes. Pour in the wine and cook for 3 minutes, then add the stock and parsley and combine well. Stir in the couscous, then cover with a lid and cook in the oven for 15 minutes. Stir and serve.

Beef and leek couscous

Serves 6–8

Ingredients:

½ cup olive oil

1lb 5oz (600g) baby zucchini, halved lengthwise

juice and finely grated zest of 2 limes

3 tbsp tomato paste or purée

1 tsp five-spice powder

1 tsp cayenne pepper

2 tsp paprika

1 tsp freshly ground black pepper

large handful of flat-leaf parsley, finely chopped

4 garlic cloves, finely chopped

1¼lb (550g) white fish, such as haddock, cut into bite-size pieces

2 cups hot vegetable stock

1lb (450g) couscous

Method:

1 Preheat the oven to 300°F (150°C). Put 2 tbsp of the oil in a bowl, add the zucchini, and mix until evenly coated. Cook in a hot frying pan for 2 minutes on each side, then set aside. You may need to do this in batches.

2 Add the rest of the oil to the bowl, and mix with the lime juice and zest, tomato paste or purée, five-spice powder, cayenne, paprika, black pepper, parsley, and garlic. Then add the fish, stock, couscous, and zucchini and combine carefully.

3 Transfer to a baking pan and cover with foil. Cook in the oven for 20 minutes, then stir and serve.

Baby zucchini with fish and couscous

ServeS 6–8

Ingredients:

1½lb (675g) lean lamb, cut into ¾in (2cm) cubes

3 tsp paprika

1 tsp cayenne pepper

finely grated zest of 2 lemons

10 tbsp olive oil

3 onions, finely diced

2½lb (1.1kg) small creamer potatoes

large handful flat-leaf parsley finely chopped

6 garlic cloves, finely chopped

2 tbsp finely chopped fresh thyme

1 tbsp chopped fresh rosemary leaves

6 preserved lemons, quartered and pith removed

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 300°F (150°C). Put the lamb, paprika, cayenne, and lemon zest in a mixing bowl, combine well, then set aside. Heat 4 tbsp of the oil in a large, heavy-based nonstick pan, add the onions, and cook over a medium heat for 3 minutes. Add the lamb and cook, stirring frequently, for 5 minutes or until no longer pink.

2 Add the potatoes and cook for 2 minutes, then add the parsley, garlic, thyme, rosemary, preserved lemons, and the rest of the olive oil. Combine and toss together, season with sea salt and freshly ground black pepper, and cover with a lid. Place the pan in the oven and cook, stirring frequently, for 1½ hours. Serve warm.

Spicy lamb with baby potatoes

Serves 8

Ingredients:

2 tbsp olive oil

2 red onions, finely chopped

sea salt and freshly ground black pepper

4 garlic cloves, finely chopped

pinch of fennel seeds

pinch of ground cinnamon

2–3 tsp harissa (or to taste)

4 preserved lemons, halved, pith removed, and halved again

28oz (800g) can whole tomatoes, chopped

1 head broccoli, broken into florets

6 zucchini, sliced

juice of 1 lemon

handful of fresh dill, finely chopped

14oz (400g) couscous

handful of flat-leaf parsley, finely chopped

harissa and lemon wedges, to serve

Method:

1 Heat half the oil in a large heavybased pan, add the onions, and cook over low heat for 5 minutes, or until soft. Season. Stir in the garlic, fennel seeds, cinnamon, harissa, and lemons.

2 Add the tomatoes and stir well, crushing them with the back of a wooden spoon. Bring to a boil, then reduce to a simmer and cook over low heat for 30–40 minutes, or until the fennel is soft. If the sauce starts to dry out, add a little hot water.

3 Meanwhile, cook the broccoli in a pan of boiling salted water for 3–5 minutes or until tender, then drain and refresh in cold water. Drain again and set aside. Heat the rest of the oil in the frying pan, add the zucchini, and season with sea salt and freshly ground black pepper. Cook over low heat, stirring frequently, for 5 minutes, or until the zucchini start to color a little. Add a squeeze of lemon and stir in the dill.

4 Meanwhile, put the couscous in a large bowl and pour in just enough boiling water to cover it. Set aside for 10 minutes, then fluff with a fork and season with sea salt and freshly ground black pepper. Add the broccoli and zucchini to the sauce and stir in the parsley. Serve with the couscous, lemon wedges, and harissa.

Zucchini, herb, and lemon tagine

Serves 6-8

Ingredients:

8 large ripe (but not too ripe) beefsteak tomatoes

6 tbsp olive oil

2 large onions, finely chopped

1 1⁄4lb (550g) okra, chopped

6 garlic cloves, finely chopped

4 tbsp tomato paste or purée

juice of 2 lemons

1 3⁄4 oz (50g) pine nuts

9oz (250g) long-grain rice

1 tsp freshly ground black pepper

1 1⁄4 cups hot vegetable stock

large handful of flat-leaf parsley, finely chopped

1 tbsp fresh thyme

1 tsp caraway seeds (optional)

Method:

1 Carefully cut around the top of each tomato to make a hole 2in (5cm) in diameter. Using a teaspoon, remove the insides, ensuring you leave a wall at least 1/2in (1cm) thick. Discard the flesh and set the tomato shells aside.

2 Heat 3 tablespoons of the oil in a large frying pan, add the onions, and cook over medium heat for 5 minutes, or until starting to soften. Add the okra and cook for 3 minutes, stirring frequently. Stir in the garlic, tomato paste, lemon juice, and pine nuts. Add the rice, season with the pepper, then stir to combine and add the stock.

3 Cook for 10 minutes, or until the liquid is absorbed. Stir in the parsley and thyme, and remove from the heat. Preheat the oven to 300°F (150°C).

4 Stuff the tomatoes evenly with the rice mixture. Place them in a deep baking dish, packing them in fairly tightly. Drizzle with the rest of the olive oil, sprinkle with the caraway seeds, if using, and cover with foil. Bake for 1 hour. Serve with crusty bread and a green salad.

Tomatoes stuffed with okra and rice