Choose firm, meaty fish, such as monkfish, as it will hold together better while it’s cooking. Cut into equal-sized pieces and marinate before threading.

Choose one fish, and cook with a quick-cooking vegetable such as cherry tomatoes, red onion, or zucchini, or make a mixed fish kebab, choosing fish that will cook through at the same time, such as swordfish and tuna. Shrimp (with or without shell on) and scallops also skewer well.

Fish kebab

All meats can be threaded onto a skewer. Cut the meat into equal-sized pieces, so it cooks evenly, and thread tightly.

Marinate meat before threading, and skewer just the meat (such as lamb in a lemon and cumin marinade, beef in a wasabi marinade or chicken in a piri piri marinade), or mix meat with vegetables, making sure they are cut the same size as the meat. Good combinations: lamb and eggplant; pork and pineapple.

Meat kebab

Mix together 4 tablespoons of olive oil, the juice of 2–3 lemons, and add 2–3 sliced fresh hot red chiles, a pinch of sugar, and some sea salt and freshly ground black pepper. Coat the vegetables with the marinade before adding to the barbecue.

Chilli and lemon

Mix together the juice of 2 limes, 3 tablespoons of olive oil, 2 chopped limes, and a bunch of fresh coriander, finely chopped.

Season well with sea salt and freshly ground black pepper. Coat the fish, then add to the barbecue. Don’t marinate for too long, or the lime juicewill start to cook the fish.

Lime and coriander

2 tablespoons of dark soy sauce, 1 tablespoon of Worcestershire sauce, a splash of mirin, 1-2 teaspoons of Szechuan peppercorns, and a pinch each of grated fresh ginger and grated garlic. Loosen with some olive oil, then use to coat beef or chicken. Leave to marinate overnight, then add some sea salt and freshly ground black pepper before grilling.

Szechuan pepper

Serves 4

Ingredients:

9oz (250g) tender young green beans, trimmed

sea salt

2 tbsp (25g) butter, cut into pieces

½ cup coarsely chopped toasted hazelnuts

Method:

1 Put the beans in a pan of salted water and boil for 4–6 minutes, or until they are crisp-tender (cooked but still with a bit of bite to them). Drain, then refresh under cold water so they stop cooking and retain their color.

2 Transfer to a serving dish, top with the butter and toasted hazelnuts, and serve with roast chicken or lamb.

Cook’s Notes

To toast the hazelnuts, place them in a frying pan (without any fat) and cook over medium heat for 5 minutes, stirring frequently, until evenly toasted. Alternatively, place on a baking sheet and roast for 8–10 minutes in an oven preheated to 350˚F (180˚C).

Green beans with toasted hazelnuts

Serves 4

Ingredients:

1–2 tbsp olive oil

1 tbsp butter

pinch of ground allspice

pinch of ground cinnamon

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

sea salt and freshly ground black pepper

7oz (200g) vacuum-sealed jar or package of ready-cooked unsweetened whole peeled chestnuts, halved if large

¼ cup fresh or thawed frozen cranberries

granulated sugar, if needed

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil and butter in a large frying pan, add the allspice, cinnamon, and squash, season well with sea salt and ground black pepper, and cook over mediumlow heat, stirring occasionally, for 15 minutes or until the squash begins to soften. Add more oil, if needed.

2 Add the chestnuts and stir to coat. Cook over low heat for 5–10 minutes, then add the cranberries and cook for 5 minutes more.

3 Taste and season again, if needed, adding a little sugar if the cranberries are too tart (and then cook until the sugar is dissolved). Serve with roast chicken or turkey.

Chestnuts with squash and cranberries

Serves 4

Ingredients:

2½lb (1.1kg) carrots, scrubbed or peeled, trimmed, and cut first lengthwise and then in half, to make chunky sticks

4 tbsp butter

sprinkling of demerara (raw) or brown sugar

handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

Method:

1 Put the carrots in a pot of water and boil for 5–10 minutes or until barely tender, then drain well.

2 Return to the pan with the butter, sugar, and parsley, and cook over medium heat, stirring occasionally, for 10 minutes or until the carrots start to brown at the edges. Season with salt and pepper, to taste. Serve warm.

Caramelized carrots

Serves 4

Ingredients:

1 butternut squash, peeled, halved lengthwise, seeds removed, and cut into wedges

2 red onions, peeled and cut into eighths

handful of fresh sage leaves, finely chopped

pinch of crushed hot red pepper flakes, or to taste (optional)

sea salt and freshly ground black pepper

1–2 tbsp olive oil

Method:

1 Preheat the oven to 400°F (200°C). Combine the squash, onions, sage, and pepper flakes in a large roasting pan, and season well with salt and pepper. Add the oil and combine all the ingredients well with your hands

2 Put in the oven to roast for 30–40 minutes or until the squash is tender inside and golden on the outside. Serve with roast chicken or pork, and a mixed green salad on the side.

Roasted squash with sage and onion

Serves 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

8oz (225g) pancetta, cut into small cubes

2 garlic cloves, finely chopped

few rosemary sprigs, leaves finely chopped

½ cup dry white wine

2 cups frozen peas

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan, add the onion, and cook over low heat for 5 minutes or until soft. Increase the heat, add the pancetta, and cook for another 5–8 minutes or until the pancetta is lightly browned. Turn down the heat, add the garlic and rosemary, and stir for a few seconds.

2 Increase the heat again, add the wine, and let bubble for 5 minutes. Stir in the peas and simmer, stirring occasionally, for 5–10 minutes. Taste and season well with sea salt and ground pepper. Serve with lamb.

Peas and pancetta

Serves 4

Ingredients:

2 tbsp olive oil

1 onion, finely chopped

1 large marrow squash or zucchini, about 2lb (900g), peeled, seeded, and cut into cubes

1lb (450g) ripe tomatoes, finely chopped

3 garlic cloves, finely chopped

handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

3 tbsp fresh bread crumbs (from 1–2 slices firm-textured white bread)

½ cup freshly grated Parmesan cheese

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a large saucepan, add the onion, and cook over low heat for 5 minutes or until soft. Stir in the squash and cook for another 5 minutes, then add the tomatoes and garlic and cook over low heat for 10 minutes or until the tomatoes start to lose their shape. Stir in the parsley and season well with salt and pepper.

2 Spoon the mixture into a large gratin dish or four small ones. Sprinkle the bread crumbs and Parmesan over the top, and bake for 20–30 minutes or until bubbly-hot and crisp and golden on top. Serve with chicken.

Marrow squash and gratin

Serves 4

Ingredients:

8 good-quality link sausages

2 tbsp butter

1 onion, finely chopped

sea salt and freshly ground black pepper

handful of flat-leaf parsley, finely chopped

4 ½oz (125g) pitted dried fruit, such as apricots, prunes, or cranberries, finely chopped (about 1 cup)

1 large egg, lightly beaten

Method:

1 Preheat the oven to 400°F (200°C). Use the tip of a sharp knife to make 2 shallow cuts down the length of each sausage. Pull off the skins with your fingers, and discard. Put the sausage in a bowl and break it up with the back of a fork, then set aside.

2 Meanwhile, melt 1 tablespoon of the butter in a saucepan, add the onion, and cook over low heat for 5 minutes or until soft. Allow to cool for a few minutes, then add to the sausage and season well with salt and pepper. Stir in the parsley and dried fruit, then add the egg and mix well to blend.

3 Spoon into a roasting pan, dot with the remaining butter, and roast for 30–40 minutes or until the sausage mixture is lightly browned and no longer pink inside. If it is browning too quickly, cover with foil. Serve alongside your favorite meat.

Fruity sausage stuffing

Serves 4

Ingredients:

2 cups (500ml) chicken, beef, or vegetable stock

1 tbsp all-purpose flour

sea salt and freshly ground black pepper

Method:

1 Start with a flameproof roasting pan from which you’ve just removed the roasted meat. On a work surface, tilt the pan so the fat settles on top of the meat juices. Spoon out and discard almost all the fat, then add the stock and place the pan over high heat. Bring to a boil, using a wooden spoon to stir and scrape up the browned bits stuck to the bottom of the pan, then reduce the heat to a simmer.

2 Mix together the flour and a small amount of water to make a smooth paste, then stir it into the pan, using a whisk to avoid any lumps. Cook gently, stirring constantly, for 5 minutes, then taste and season with salt and pepper, if needed. Strain through a fine sieve and serve in a gravy boat.

Quick and easy gravy

Serves 4

Ingredients:

1 tbsp olive oil

1 large red cabbage, outer leaves removed, halved, and finely shredded

2 red-skinned eating apples, cut into bite-sized pieces

2in (5cm) piece of fresh ginger, peeled and finely sliced

7 fl oz (200ml) balsamic vinegar

2 tbsp dark brown soft sugar

sea salt and freshly ground black pepper

Method:

1 Put the oil in a large heavy-based saucepan, add the cabbage, apple, and ginger and cook on a low heat for 10 minutes or until they have begun to soften and reduce down.

2 Add the balsamic vinegar and sugar, bring to the boil, then cover and simmer for 40 minutes–1 hour or until the cabbage is soft. Stir occasionally so it doesn’t stick. Season with salt and pepper and serve with roast pork or pork chops.

Sweet and sour cabbage

Serves 4–6

Ingredients:

4 tbsp (½ stick) butter

6 onions, sliced

2lb (900g) floury baking potatoes, such as russet or Maris Piper, peeled and cut into slices ¼in (5mm) thick

3 garlic cloves, thinly sliced

3 cups vegetable or chicken stock

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Melt the butter in a Dutch oven or large deep frying pan, add the onions, and cook, stirring often, for 10 minutes or until soft. Add the potatoes, garlic, and stock, season with salt and pepper, stir well, then cover and simmer for 5–6 minutes or until the potatoes are starting to soften but still firm to the bite.

2 Transfer the mixture to a shallow 2 quart (2.3 liter) baking dish and bake for 40–50 minutes or until the potatoes are tender and most of the stock has been absorbed. Serve with roast beef.

Potatoes boulangère

Serves 4

Ingredients:

2lb (900g) all-purpose waxy potatoes, peeled and cut into slices ⅛in (3mm) thick

1¼ cups heavy whipping cream

1¼ cups whole milk

sea salt and freshly ground black pepper

3 garlic cloves, finely chopped

Method:

1 Preheat the oven to 350°F (180°C). Combine the potatoes, cream, and milk in a large pot, and season with salt and pepper. Bring to a boil, then cover and reduce the heat. Simmer for 10–15 minutes or until the potatoes are beginning to soften.

2 Transfer the potatoes to a shallow 2-quart (2.3 liter) baking dish. Sprinkle the garlic over the potatoes and season with salt and pepper. Strain the cream mixture through a fine sieve, then pour over the potatoes. Cover the dish with foil and bake for 1 hour. Remove the foil and bake 30 minutes more, or until the potatoes are hot and the top is golden.

Cook’s Notes:

Bake the casserole on a sheet pan, to catch any spills, or line the bottom of your oven with foil. This dish can easily spill when it starts boiling.

Dauphinoise potatoes

ServeS 4–6

Ingredients:

2lb (900g) floury baking potatoes, such as russet or Maris Piper, skins on, well-scrubbed, quartered lengthwise and, if large, each quarter again sliced lengthwise

2 tbsp olive oil

sea salt

Method:

1 Preheat the oven to 400°F (200°C). Put the potatoes in a large shallow roasting pan, add the olive oil, and toss well with your hands to coat.

2 Sprinkle with plenty of salt, then roast in the oven for 40 minutes or until they are crispy and golden on the outside and tender inside.

Chunky potato wedges

Serves 4

Ingredients:

handful of fresh mint leaves, finely chopped

1–2 tsp granulated sugar

1 tbsp white wine vinegar

Method:

1 Put the mint in a serving bowl and add the sugar and vinegar. Set aside to infuse for 10 minutes.

2 Stir well to make sure the sugar has dissolved, then taste and adjust, adding more sugar or vinegar, if needed. Serve with lamb.

Mint sauce

Serves 4

Ingredients:

1lb (450g) cooking apples, such as Granny Smith, peeled, cored, and quartered

2–3 tbsp sugar (depending on the tartness of the apples)

Method:

1 Put the apples in a saucepan, sprinkle with 1 tablespoon water, then add the sugar. Cover and cook over low heat for 10 minutes, or until the apples have begun to lose their shape.

2 Uncover and continue cooking, stirring constantly with a wooden spoon, until the mixture reaches the desired consistency. Taste and add more sugar, if needed. Serve warm or cold with roast pork.

Apple sauce

Serves 4

Ingredients:

2lb (900g) floury potatoes, such as Maris Piper, peeled and quartered

sea salt

1 tbsp all-purpose flour

4 tbsp olive oil

Method:

1 Preheat the oven to 425°F (220°C). Put the potatoes in a pot of salted water, bring to a boil, then cook uncovered over a medium heat for 15 minutes or until the potatoes are just barely tender. Drain well, then return to the pan.

2 Cover the pot and place it in a warm spot for 5 minutes to allow the potatoes to dry out. Sprinkle in the flour, cover, and shake the pan up and down a few times to distribute the flour evenly.

3 Put the oil in a large roasting pan and place it in the oven until very hot. Remove the pan from the oven and carefully add the potatoes one by one, turning each potato in the hot oil to coat. Season with salt and return to the oven to roast for 30–40 minutes, turning once, until the potatoes are tender and golden and crispy on the outside.

Crispy roast potatoes

resting • 30 minutes

Special equipment • deep six-hole bun pan

Serves 6

1¼ cup all-purpose flour

sea salt

2 large eggs

1¼ cups whole milk

1–2 tbsp sunflower oil or corn oil

Method:

1 Preheat the oven to 425°F (220°C). Sift the flour into a mixing bowl, add a pinch of salt, and combine. Make a well in the center, then place the eggs and a little of the milk inside. Using a wooden spoon, stir the egg mixture, incorporating the flour a little at a time, gradually adding about half of the milk. When all the flour has been mixed in, add the remaining milk, and mix with a balloon whisk to ensure there are no lumps. Transfer to a large liquid measuring cup, pitcher, or bowl and refrigerate to rest for 30 minutes.

2 5 minutes before the batter is ready to use, add a little of the oil to each cup in the 6-hole pan, and put it in the oven for 5–8 minutes or until smoking hot. Remove the pan, give the batter a final stir, then divide the batter evenly among the 6 cups. Bake for 20–30 minutes or until puffed and golden.

Perfect Yorkshire puddings

Serves 4

Ingredients:

2lb (900g) floury potatoes, such as russet or Maris Piper, peeled and halved or, if large, quartered

sea salt and freshly ground black pepper

2–3 tbsp warm whole milk (more if needed)

2 tbsp butter

Method:

1 Put the potatoes in a large pot of salted water, bring to a boil, and cook uncovered over medium heat until tender when pierced with the tip of a sharp knife, about 20 minutes. Drain well, then return to the pan and leave to stand in a warm place, covered, for 5 minutes to allow them to dry out a little.

2 Mash well until there are no lumps, then add the milk and mash again. If the potatoes are still a little dry, add some more milk and mash once more.

3 Beat in the butter with a wooden spoon and season well with salt and pepper. Do not overbeat the potatoes, or they will become gluey. You want them fluffy and lump-free.

Perfect creamy mash

Serves 6

Ingredients:

8 large all-purpose waxy potatoes, peeled and cut into bite-size cubes

2 tbsp olive oil

sea salt and freshly ground black pepper

2 tbsp red currant jelly

4lb (1.8kg) fillet of beef

handful of black olives, pitted

Method:

1 Preheat the oven to 400°F (200°C). Put the potatoes in a large roasting pan with 1 tablespoon of the oil, toss to coat, then season well with salt and pepper. Place in the oven while you prepare the beef.

2 Put the red currant jelly in a saucepan over low heat for 5 minutes, until liquified, then brush all over the beef and season well with salt and pepper. Heat a large frying pan over high heat, add the remaining oil, and sear the beef, turning, until browned all over.

3 Turn the oven down to 350°F (180°C). Add the meat to the roasting pan and cook for 50 minutes to 1 hour for rare, 1¼ to 1½ hours for medium, or longer for well-done. Add the olives to the pan for the last 10 minutes of cooking, stirring them into the potatoes.

4 Remove the beef and keep warm while it rests for at least 15 minutes. Leave the potatoes in a little longer if they are not yet browned and tender inside. Slice the beef and serve with the potatoes and some fresh watercress.

Glazed fillet of beef roasted with potatoes and olives

Serves 4

Ingredients:

8-bone rack of lamb, trimmed

1⁄2 tbsp olive oil

a few rosemary sprigs, leaves finely chopped

sea salt and freshly ground black pepper

2/3 cup hot vegetable stock

1 tsp red currant jelly

14oz (400g) can flageolet beans, rinsed and drained

handful of fresh mint leaves, finely chopped

Method:

1 Preheat the oven to 400°F (200°C). Rub the rack of lamb all over with the oil, sprinkle with the rosemary, and season well with salt and pepper. Place the rack in a roasting pan and roast for 30–40 minutes, or until it reaches the desired doneness.

2 Remove the lamb and keep warm while you prepare the beans. Place the roasting pan over medium to high heat, add the stock, and bring to a boil. Reduce to a simmer, stir in the jelly until dissolved, then add the beans, and simmer gently, stirring, for 5 minutes. Remove from the heat and stir in the mint leaves.

3 Slice the rack into 8 rib chops and serve with the beans and some sliced crusty bread.

Rack of lamb with flageolet beans and herbs

Serves 6

Ingredients:

3lb (1.35kg) boneless pork shoulder roast, skin scored with the tip of a sharp knife

sea salt

2 ¼lb all-purpose waxy potatoes, peeled and halved or quartered, if large

1 tbsp olive oil

a few sprigs of fresh rosemary

1½ cups dry white wine

9oz (250g) mushrooms, trimmed and halved if large

1 ¼ cups hot vegetable stock

Method:

1 Preheat the oven to 425°F (220°C). Place the pork in a large roasting pan and rub thoroughly with the salt, getting it into all the score marks. Toss the potatoes with the oil, season with salt, then add to the pan along with the rosemary sprigs. Roast in the oven for 20 minutes, until the skin is browned and crispy.

2 Meanwhile, heat the wine in a saucepan over low heat until warm, then spoon it over the meat. Add the mushrooms, pour in the stock, then reduce the oven temperature to 350°F (180°C) and cook for 1 hour.

3 Reduce the oven temperature once again, this time to 300°F (150°C), and cook for another 30 minutes, until the potatoes are meltingly tender and the stock has almost disappeared. Remove from the oven and keep warm while the pork rests for 15 minutes. Slice the pork and serve with the potatoes, mushrooms, and some crusty bread.

Pork with potatoes and mushrooms in wine

Serves 4

Ingredients:

8 red onions, peeled and quartered

3 tbsp olive oil

2lb (900g) potatoes, peeled and quartered

salt and freshly ground black pepper

2 tbsp mint sauce

2lb (900g) lamb fillet

1 tbsp balsamic vinegar

Method:

1 Preheat the oven to 350°F (180°C). Put the onions in a large roasting pan and toss with 1 tablespoon of the oil. Add the potatoes, toss with the onions, then season well with salt and black pepper.

2 Mix the remaining oil with the mint sauce and use to coat the lamb. Add the fillet to the roasting pan, drizzle over the balsamic vinegar, and put in the oven to roast for 11⁄2–2 hours.

3 Remove the lamb and keep warm while it rests for 15 minutes. Slice and serve with the red onion and potato mixture.

lamb with red onions

Serves 4

Ingredients:

8 chicken thighs on the bone, skin on

sea salt and freshly ground black pepper

2 tbsp olive oil

4 whole heads of garlic, skin on, top 1/3 of each sliced off

4 large all-purpose waxy potatoes, peeled and cut into bite-size chunks

1 large celery root (celeriac) or 2 small ones, peeled and cut into bite-size chunks

1–2 tsp mild curry powder

Method:

1 Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper. Pour 1 tablespoon of the oil in a flameproof roasting pan, and place over high heat. When very hot, add the chicken pieces skin-side down, and cook, turning occasionally, for 5–8 minutes or until browned all over.

2 Remove the pan from the heat, and add the garlic heads, turning to coat with the fat. In a large bowl, toss the remaining 1 tablespoon of oil, the potatoes, celery root, and the curry powder, to taste. Season with salt and pepper, and add to the pan.

3 Roast in the oven for about 45 minutes, stirring the vegetables once or twice, until the chicken is white throughout and the potatoes are golden, but still tender. If the exposed garlic tops get too dark during cooking, slice them off before serving. Serve with wilted spinach.

Chicken with garlic and spiced celery root

Serves 6

Ingredients:

1 cup cashews

½ cup pitted prunes, coarsely chopped

handful of flat-leaf parsley

3 garlic cloves, coarsely chopped

sea salt and freshly ground black pepper

3lb (1.35kg) top round (silverside of beef)

hot chili oil or olive oil

12–14oz (400g) shallots, peeled

Method:

1 Preheat the oven to 425°F (220°C). Combine the cashews, prunes, parsley, and garlic in a food processor and pulse until well chopped. Do not overprocess. Season with salt and freshly ground black pepper and pulse again.

2 Place the beef on a work surface and make a cut about ¾in (2cm) in from the right side. Slice downward, stopping about ¾in (2cm) from the bottom. Then slice into the beef horizontally, stopping just before you reach the end. Then slice upward, almost to the top; and finally across, almost to the opposite end. “Unfold” the meat so it resembles an open book. Spread the prune mixture over the cut surface. Now, carefully roll up the beef to enclose the filling, place it seam-side down on a work surface, and tie securely with string. Transfer to a roasting pan and season.

3 Drizzle with the oil and add the shallots to the pan. Put in the oven to roast for 15–20 minutes or until browned, then turn down the oven to 350°F (180°C) and roast for 1 hour if you prefer your beef rare, 1 hour 20 minutes for medium, or 1 hour 40 minutes for well-done. To test if the meat is cooked to your liking, pierce it with the tip of a sharp knife if it’s still bloody, it’s rare. If the juices run clear, it’s medium to well-done.

4 Remove from oven and keep warm while it rests for 15 minutes. Carve, then serve with vegetables.

Cook’s Notes:

If you prefer, ask your butcher to cut the beef for you. Also ask for some butchers’ twine to tie up the roast; otherwise, just use ordinary white cotton string. There should be enough roast beef left over for sandwiches the next day.

Beef stuffed with prunes and cashew nuts

Serves 4

Ingredients:

4 large lamb shoulder chops or 8 small ones

2 red bell peppers, seeded and coarsely chopped

2 green bell peppers, seeded and roughly chopped

1 tbsp olive oil

sea salt and freshly ground black pepper

1 tbsp butter

1 onion, finely chopped

4½oz (125g) mushrooms, finely chopped

small handful of flat-leaf parsley, finely chopped

Method:

1 Preheat the oven to 400°F (200°C). Place the chops in a roasting pan and cut a pocket in each one. Toss the peppers with the oil, season well with salt and pepper, then add to the pan.

2 Melt the butter in a saucepan over low heat, add the onion, and cook for 5 minutes or until soft. Add the mushrooms and cook for 5 minutes or until soft. Stir in the parsley, and season with salt and pepper. Remove from the heat and set aside to cool.

3 Spoon the mushroom mixture into the pocket of each lamb chop and place in the roasting pan. If there’s any of the mixture left over, scatter it over the top of the chops.

4 Put in the oven to cook for 20–30 minutes, or longer if you like your meat well-done. Toss with the peppers and serve with small cubed roasted potatoes and a spoonful of hot pepper jelly or mint jelly.

Lamb with roasted peppers

Serves 4

Ingredients:

4 onions, peeled and cut into eighths

4 garlic cloves, finely chopped

1 cup lentils de Puy or other dried lentils, well-rinsed

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

handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

1lb (450g) pork tenderloin

drizzle of hot chili oil (optional)

Method:

1 Preheat the oven to 350°F (180°C). Combine the onions and garlic in a roasting pan and stir in the lentils, half of the cider, and the parsley, and season with salt and pepper.

2 With the tip of a sharp knife, make 4 shallow diagonal slash marks over the top of the tenderloin. Season with salt and pepper, then place on top of the lentils. Drizzle with the chili oil and bake for 1 hour; then add the remaining cider and bake for 45 minutes more. If the meat is browning too much, cover with foil. If the lentils look dry, add a little hot water.

3 Remove the meat from the pan and keep warm. Return the pan to the oven and cook for 15 more minutes, Slice the pork, and serve.

Cook’s Notes:

If you want to speed up the cooking, use a 14oz (400g) can brown lentils instead of the dried lentils. Drain them well and use only half the quantity of cider. The time in the oven should be reduced to 45 minutes, or until the pork is cooked through.

Pork tenderloin roasted with cider and lentils

Serves 4

Ingredients:

1 tsp ground allspice

1 tsp paprika

2in (5cm) piece of fresh ginger, peeled and thinly sliced

2 red hot chile peppers, seeded and finely chopped

1 tbsp olive oil

sea salt and freshly ground black pepper

4 white fish fillets, such as haddock or sustainable cod, each about 7oz (200g)

4 sweet potatoes, peeled and cut into bite-size pieces

handful of fresh cilantro (coriander), finely chopped

Method:

1 Preheat the oven to 375°F (190°C). Mix the allspice, paprika, ginger, and chiles with the olive oil. Add a pinch of salt and lots of pepper. Coat the fish with most of the spice mixture. Toss the sweet potatoes with the remaining spice mixture and place in a roasting pan. Put in the oven to roast for 15 minutes.

2 Add the fish to the pan and roast for 15 minutes or until the potatoes are cooked—the fish will by cooked by then as well. Sprinkle with the cilantro and serve warm.

Jamaican style fish with sweet potatoes

Serves 4

Ingredients:

1 tbsp olive oil

1 tbsp dark soy sauce

1⁄2 tbsp mirin

2in (5cm) piece of fresh ginger, peeled and finely chopped

2 garlic cloves, finely chopped

sea salt and freshly ground black pepper

4 salmon fillets, each about 5 ½oz (150g)

2 bok choy, quartered lengthwise

7oz (200g) mushrooms, halved if large

Method:

1 Preheat the oven to 400°F (200°C). Combine the olive oil, soy sauce, mirin, ginger, and garlic in a small bowl, and mix together well. Season with salt and pepper.

2 Put the salmon, bok choy, and mushrooms in a roasting pan, then drizzle with the oil mixture and coat well. Put into the oven to roast for 20–25 minutes or until the salmon is cooked through. Serve with rice.

Salmon with mushrooms and bok choy

Serves 4

Ingredients:

4 mackerel (or 8, if small), cleaned

3–4 tsp harissa paste (Middle eastern chile sauce)

1 1⁄2 tbsp olive oil

2 limes, quartered

2½lb (1.1kg) baby new potatoes, halved if large

handful of fresh cilantro (coriander), finely chopped

Method:

1 Preheat the oven to 400°F (200°C). Lay the mackerel in a roasting pan, then mix the harissa and half the oil together and drizzle over the fish, inside and out. Add the limes to the pan, then toss the potatoes with the remaining oil and add to the pan also.

2 Roast for 20–30 minutes or until the potatoes are cooked through—the fish will be cooked by then as well. Scatter with the cilantro and serve with a crisp green salad.

Mackerel roasted with harissa and lime

Serves 6–8

Ingredients:

4lb (1.8kg) boneless leg of pork (unsmoked ham)

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

2 bay leaves

3 tbsp orange marmalade

1 tbsp light or dark brown sugar

2½lb (1.1kg) new potatoes, halved if large

1 tbsp olive oil

finely grated zest of 1 orange

sea salt and freshly ground black pepper

4 heads curly endive (chicory), trimmed and quartered lengthwise

Method:

1 Place the pork in a large pot, add the cider and bay leaves, then pour in enough hot water to cover the pork.Cover, bring to a boil, then reduce to a simmer and cook for 40 minutes. Preheat the oven to 350°F (180°C).

2 Remove the pork from the pot and peel away the outer skin, leaving a layer of fat. Put the marmalade in a saucepan and heat gently over low heat until liquid. Brush the pork liberally with the marmalade, then sprinkle with the sugar.

3 Place the pork in a roasting pan. Toss the potatoes with the oil and orange zest, season well with salt and pepper, then add to the pan. Roast in the oven for 50 minutes–1 hour (see Cook’s Notes). Add the endive (chicory) for the last 20 minutes of cooking, tossing it in some of the cooking juices, to coat.

4 Remove the pork from the pan and keep warm while it rests for at least 15 minutes. Slice and serve with the potatoes and endive (chicory).

Cook’s Notes:

To calculate the cooking time for the ham, allow 20 minutes per 1lb (450g), plus 20 minutes. That’s 1 hour 40 minutes in all for a 4lb (1.8kg) roast. To double check, pierce it with a knife a few minutes before the end of cooking—if it goes in easily, the ham is done.

Marmalade glazed ham with potatoes and endive

Serves 4

Ingredients:

1½lb (675g) boneless white fish, skinned and cut into chunks

2 tbsp olive oil

1 tsp fennel seeds, crushed

finely grated zest of 1 lemon

sea salt and freshly ground black pepper

4 small to medium zucchini, cut into thick slices or chunks

2 small eggplants, cut into bite-size chunks

12 cherry tomatoes

handful of fresh dill, finely chopped

lemon wedges, for serving

Method:

1 Preheat the oven to 400°F (200°C). Toss the fish with half the oil, half the fennel seeds, and half the lemon zest. Season well with salt and pepper, then cover and set aside.

2 Meanwhile, put the zucchini and eggplants in a roasting pan with the remaining oil, fennel seeds, and lemon zest and toss together well. Season with salt and pepper, then put in the oven to roast for 20 minutes, until the vegetables are beginning to soften.

3 Add the fish and the tomatoes and cook for 15 minutes or until the fish is cooked through. Sprinkle with the dill and serve with the lemon wedges and some crusty bread, if desired.

Fish with zucchini, eggplant, and tomatoes

Serves 4

Ingredients:

1 ½lb (675g) monkfish (one or two pieces), membrane removed

4 red bell peppers, halved, seeded, and sliced into strips

1 tbsp olive oil

1⁄2 tsp mild paprika

12 slices bacon or pancetta

1 Preheat the oven to 400°F (200°C). Toss the monkfish and peppers with the olive oil, then sprinkle in the paprika. Wrap with the bacon or pancetta, covering entirely, then place in a roasting pan with the peppers.

2 Cook for 20–30 minutes or until the bacon is crispy and the fish is cooked through. Remove from the

oven and keep warm while the fish rests for 10 minutes. Slice the fish and serve with the peppers and

a wild arugula (rocket) salad.

Cheat:

Use 3–4 roasted red bell peppers from a jar. Simply slice and serve with the cooked fish and salad.

Roast monkfish with peppers