Camembert Melt

How to Make Camembert Melt Recipe - preparation 5 minutes cooking time 20 minutes Serves 2

Ingredients:
1 x 250g/9oz wooden-boxed Camembert
leaves stripped from 2 fresh thyme sprigs
ground black pepper
2 tbsp cranberry sauce
crusty bread to serve

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Take the cheese out of the box and unwrap, leaving it on the waxed paper. Slice off the top rind and discard. Return the cheese (on its paper), cut-side up, to the bottom half of the box and place on a baking sheet.

3 Sprinkle with thyme and season with black pepper. Cook in the oven for 15–20 minutes until the cheese is golden on top and melted inside.

4 Transfer the box to a board and serve with cranberry sauce and crusty bread.

Creamy Celeriac Soup

How to Make Creamy Celeriac Soup Recipe - preparation 10 minutes cooking time 35 minutes

Serves 8

Ingredients:
2 tbsp olive oil
1 large onion, chopped
450g/1lb celeriac, chopped
450g/1lb potatoes, chopped
1.2 litres/2 pints/5 cups hot vegetable stock
300ml/½ pint/1¼ cups milk
300ml/½ pint/1¼ cups double (heavy) cream
4 tbsp chopped fresh parsley
salt and ground black pepper
cheesy croûtons to serve

Method:
1 Heat the oil in a large pan, then add the onion and cook over a low heat for 10 minutes or until golden.

2 Add the celeriac, potatoes and hot stock and bring to the boil. Reduce the heat and simmer gently for 20–25 minutes until the celeriac and potatoes are tender.

3 Leave the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Pour into a clean pan and stir in the milk, cream and parsley. Season with salt and pepper and simmer for 10 minutes.

4 Ladle the soup into warmed bowls and serve topped with cheesy croûtons.

Broccoli and Goats Cheese Soup

How to Make Broccoli and Goats Cheese Soup Recipe - preparation 10 minutes cooking time 25–30 minutes

Serves 6

Ingredients:
2 tbsp olive oil
2 onions, chopped
2 celery sticks, diced
1 litre/1¾ pints/4 cups hot vegetable stock
900g/2lb broccoli, broken into florets, stalks chopped
125g/4oz goat’s cheese
salt and ground black pepper
6 tbsp soured cream

Method:
1 Heat the oil in a pan over a low heat. Add the onions and celery, cover the pan and cook for 10 minutes or until tender. Add the stock and bring to the boil.

2 Add the broccoli and return to the boil, then cover the pan, reduce the heat and simmer gently for 15–20 minutes until the broccoli is tender.

3 Leave the soup to cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and reheat gently. Season to taste with salt and pepper.

4 Ladle the soup into warmed bowls and serve immediately with a swirl of cream.

Swiss Cheese Fondue

How to Make Swiss Cheese Fondue Recipe - preparation 10 minutes cooking time 10 minutes

Serves 4

Ingredients:
1 large garlic clove, halved
200ml/7fl oz/¾ cup white wine
1 tbsp lemon juice
175g/6oz Gruyère cheese, grated
175g/6oz Emmental cheese, grated
ground black pepper
cubed crusty bread to serve

Method:
1 Rub the halved garlic clove around the inside of a fondue pan or heavy-based pan.

2 Put the wine, lemon juice and cheeses in the pan with the cheeses and gradually bring to the boil over a very low heat, stirring all the time.

3 Simmer gently for 3–4 minutes, stirring frequently. Season with black pepper.

4 Set the pan over the fondue burner (or over a heated serving tray) at the table. Serve with cubed crusty bread for dipping into the fondue.

Grilled Sardines

How to Make Grilled Sardines Recipe - preparation 10–30 minutes cooking time 10 minutes

Serves 4

Ingredients:
900g/2lb sardines, gutted
6 tbsp olive oil
3 tbsp lemon juice
2 tsp grated lemon zest
4 tbsp chopped fresh parsley
salt and ground black pepper
crusty bread to serve

Method:
1 Preheat the grill (broiler). Rinse the sardines and pat dry with kitchen paper. Remove the bones if wished.

2 In a bowl, mix together the oil, lemon juice, lemon zest, parsley and seasoning.

3 Place the sardines on a grill (broiling) rack, drizzle the dressing over them and grill (broil) under a medium-high heat for 5–7 minutes each side, basting frequently with the dressing. Serve hot with crusty bread.

Grilled Sardines

Trout with Almonds

How to Make Trout with Almonds Recipe - preparation 5 minutes cooking time 10–15 minutes

Serves 4

Ingredients:
4 trout, cleaned and gutted
2 tbsp plain (all-purpose) flour
75g/3oz/5 tbsp butter
50g/2oz/¼ cup flaked almonds
juice of ½ lemon
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Rinse the trout and pat dry with kitchen paper. Put the flour on a plate and season with salt and pepper. Dust the fish with the seasoned flour to coat lightly.

2 Melt most of the butter in a large frying pan over a medium heat. Fry the trout, two at a time, for 6–7 minutes on each side, turning once, until golden brown, crisp and cooked.

3 Remove from the pan, drain on kitchen paper and keep warm. Wipe out the pan.

4 Melt the remaining butter in the pan and fry the almonds until lightly browned. Add the lemon juice and parsley and spoon over the trout. Serve immediately.

Crab Salad

How to Make Crab Salad Recipe - preparation 20 minutes

Serves 2

Ingredients:
50g/2oz mixed baby salad leaves
2 small dressed crabs
snipped chives to garnish
crusty bread to serve
For the orange vinaigrette
3 tbsp olive oil
grated zest and juice of 1 orange
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper

Method:
1 To make the orange vinaigrette, whisk all the ingredients together in a bowl until thoroughly combined.

2 Toss the salad leaves in the orange vinaigrette.

3 Divide the dressed leaves between two serving plates. Add the dressed crabs, sprinkle with chives and serve with some crusty bread.

Sea Bass with Orange Sauce

How to Make Sea Bass with Orange Sauce Recipe - preparation 25 minutes cooking time 40 minutes

Serves 6

Ingredients:
6 x 125g/4oz sea bass fillets
4 tbsp olive oil
salt and ground black pepper
finely chopped parsley to garnish
new potatoes or rice to serve
For the orange sauce
1 tsp cornflour (cornstarch)
300ml/½ pint/1¼ cups double (heavy) cream
finely grated zest and juice of 2 oranges
salt and ground black pepper

Method:
1 Score the skin of the sea bass 3 or 4 times with a knife. Season lightly with salt and pepper.

2 Heat the oil in a large frying pan over a medium heat. Add the sea bass, skin-side down, and press down with a spatula to flatten the fish. Cook for 3–4 minutes until the skin is crisp and golden, the turn the fish over and cook the other side for 2 minutes. Remove and keep warm.

3 Blend the cornflour with a little cold water in a small pan, then stir in the cream and orange zest and juice. Cook over a low heat, stirring, until slightly thickened. Simmer gently for 2–3 minutes and season to taste.

4 Divide the sea bass among six serving plates. Pour a little sauce around the fish and sprinkle with parsley. Serve with new potatoes or boiled rice.

Fried Dover Sole

How to Make Fried Dover Sole Recipe - preparation 5 minutes cooking time 20 minutes

Serves 2

Ingredients:
2 x 275g/10oz Dover soles, gutted and descaled
3 tbsp plain (all-purpose) flour
2 tbsp olive oil
25g/1oz/2 tbsp unsalted butter
3 tbsp chopped fresh parsley
juice of ½ lemon
salt and ground black pepper
lemon wedges to serve

Method:
1 Pat the Dover soles dry with kitchen paper. Put the flour on a large plate and season with salt and pepper. Dip the fish into the seasoned flour to coat both sides evenly.

2 Heat 1 tbsp oil in a large frying pan and fry one Dover sole for 4–5 minutes on each side until golden. Transfer to a plate and keep warm.

3 Add the remaining oil to the pan and cook the other sole in the same way, then remove and keep warm.

4 Melt the butter to the pan and remove from the heat. Add the parsley and lemon juice and season to taste with salt and pepper.

5 Pour over the fish and serve with lemon wedges.

Seafood Fritto Misto

How to Make Seafood Fritto Misto Recipe - preparation 20 minutes cooking time 10 minutes

Serves 6

Ingredients:
450g/1lb squid, cleaned
340g/12oz whitebait
450g/1lb firm white fish fillets, e.g. cod or haddock, skinned, and cut into thin strips
12 large raw prawns (shrimp), peeled with tails intact
4 tbsp seasoned flour
vegetable oil for deep-frying
salt and ground black pepper
lemon wedges and fresh parsley sprigs to garnish

Method:
1 Slice the body of the squid into rings and the tentacles into pieces. Toss all the fish and shellfish in seasoned flour.

2 Heat the oil in a deep-fat fryer to 190°C/375°F – test by frying a small cube of bread; it should brown in 20 seconds. Fry the fish and shellfish, in batches, until crisp and golden. Drain on kitchen paper and keep warm while frying the rest.

3 Divide the fish and shellfish among six warmed plates. Season with salt and pepper and serve immediately with sprigs of parsley and lemon wedges.

Crabcakes with Chilli Mayo

How to Make Crabcakes with Chilli Mayo Recipe - preparation 15 minutes plus chilling cooking time 6 minutes

Serves 4

Ingredients:
250g/9oz/1 cup white crab meat
2 spring onions (scallions), chopped
1 red chilli, finely chopped
2 tsp grated fresh root ginger
1 tbsp Thai fish sauce
1 tbsp mayonnaise
2 tbsp chopped fresh coriander (cilantro)
50g/2oz/1 cup white breadcrumbs
plain flour to dust
1 tbsp oil
For the chilli mayo
150ml/¼ pint/scant ⅔ cup mayonnaise
1 garlic clove, crushed
2 tbsp Thai sweet chilli sauce

Method:
1 To make the crabcakes, put the crab meat, spring onions, chilli, ginger, fish sauce, mayonnaise and coriander in a blender or food processor and blitz until combined.

2 Add the breadcrumbs and blitz briefly. Form the mixture into 12 small patties and dust them lightly with flour. Cover and chill in the refrigerator for 1 hour.

3 To make the chilli mayo, mix together the mayonnaise, garlic and sweet chilli sauce in a bowl. Set aside.

4 Heat the oil in a frying pan over a medium heat and add the crabcakes. Cook for 2–3 minutes on each side or until crisp and golden brown.

5 Serve the hot crabcakes with the chilli mayo.

Dressed Crab

How to Make Dressed Crab Recipe - preparation 30 minutes

Serves 2

Ingredients:
900g/2lb prepared crabs in their shells
1 tbsp lemon juice
2 tbsp fresh white breadcrumbs
1 hard-boiled egg
2 tbsp finely chopped fresh parsley
salt and ground black pepper
cayenne pepper to dust
mixed salad leaves and thinly sliced brown bread and butter to serve

Method:
1 Flake the white crab meat into a bowl, removing any pieces of shell, then add 1 tsp lemon juice and season to taste.

2 Put the brown crab meat in another bowl and stir in the breadcrumbs and remaining lemon juice. Season with salt and pepper to taste.

3 Put the white crab meat into the crab shells, arranging it down either side. Spoon the brown meat into the centre.

4 Finely chop the egg white and press the yolk through a sieve.

5 Arrange neat lines of chopped parsley, sieved egg yolk and chopped egg white between the white and brown crab meat.

6 Dust lightly with some cayenne pepper. Serve with salad leaves with some brown bread and butter.

Dressed Crab

Shellfish Curry

How to Make Shellfish Curry Recipe - preparation 10 minutes cooking time 10–15 minutes

Serves 6

Ingredients:
1 tbsp coconut oil
1 lemongrass stalk, chopped
1 red chilli, diced
a handful of fresh coriander (cilantro), chopped
2 kaffir lime leaves, chopped
1 tbsp Thai green or red curry paste
1 x 400ml/14fl oz can coconut milk
475ml/16fl oz/2 cups fish stock
400g/14oz scallops
250g/9oz peeled raw tiger prawns (shrimp)

Method:
1 Heat the oil in a wok or deep frying pan over a high heat. Add the lemongrass, chilli, most of the coriander and the lime leaves and stir-fry for 1 minute. Add the curry paste and fry for 1 minute.

2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced.

3 Add the scallops and prawns and bring back to the boil, then reduce the heat and simmer gently for 2–3 minutes until the scallops are cooked and the prawns turn pink.

4 Serve the curry, sprinkled with the remaining chopped coriander, with some boiled rice or noodles.

Scampi Provencal

How to Make Scampi Provencal Recipe - preparation 25 minutes cooking time 20 minutes

Serves 4

Ingredients:
3 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp tomato paste
150ml/¼ pint/scant ⅔ cup white wine
675g/1½lb tomatoes, skinned, seeded and roughly chopped
675g/1½lb peeled raw scampi or tiger prawns (jumbo shrimp)
salt and ground black pepper
3 tbsp chopped fresh parsley

Method:
1 Heat the oil in a large frying pan, add the onion and cook over a medium heat for 5 minutes. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 1 minute. Pour in
the wine, bring to the boil and let it bubble away for 10 minutes or until well reduced.

2 Add the chopped tomatoes and season with salt and pepper to taste. Bring to the boil, then reduce the heat and simmer gently for 5 minutes or until pulpy.

3 Add the scampi or tiger prawns to the hot sauce and simmer gently, stirring, for 2–3 minutes until they turn pink.

4 Scatter with parsley and serve immediately with rice.

Lobster Thermidor

How to Make Lobster Thermidor Recipe - preparation 30 minutes cooking time 15 minutes

Serves 4

Ingredients:
25g/1oz/2 tbsp butter
1 shallot, finely chopped
4 tbsp white wine
300ml/½ pint/1¼ cups béchamel sauce
4 x 450g/1lb prepared cooked lobsters
2 tbsp chopped fresh parsley
1 tsp Dijon mustard
juice of ½ lemon
4 tbsp freshly grated Parmesan
a pinch of paprika
salt and ground black pepper

Method:
1 Melt the butter in a pan, add the shallot and cook gently over a low heat for 5 minutes or until softened. Add the wine and let it bubble away until reduced by half. Add the béchamel sauce and simmer until reduced.

2 Add the lobster meat to the sauce with the parsley, mustard, lemon juice and salt and pepper to taste.

3 Preheat the grill (broiler). Spoon the mixture into the lobster shells and sprinkle with the Parmesan.

4 Pop under the hot grill until browned and bubbling. Serve immediately, dusted with paprika.

Moules Mariniere

How to Make Moules Mariniere Recipe - preparation 15 minutes cooking time 20 minutes

Serves 4

Ingredients:
2kg/4½lb live mussels, scrubbed and beards removed
25g/1oz/2 tbsp butter
1 small onion, finely chopped
1 garlic clove, crushed
125ml/4fl oz/½ cup medium white wine
125ml/4fl oz/½ cup double (heavy) cream
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Discard any mussels that are open or have broken shells. Heat the butter in a large pan and cook the onion and garlic over a medium heat for 10 minutes or until softened.

2 Add the wine to the pan and bring to the boil. Tip in the mussels and reduce the heat. Cover the pan and cook for 5 minutes, shaking the pan occasionally, until all the shells have opened – discard any mussels that fail to open.

3 Remove the mussels with a slotted spoon and put into serving bowls.

4 Add the cream and parsley to the pan, season with salt and pepper and cook for 1–2 minutes.

5 Pour the sauce over the mussels and serve immediately.

Scallops with Rocket Pesto

How to Make Scallops with Rocket Pesto Recipe - preparation 15 minutes cooking time 2 minutes

Serves 4

Ingredients:
16 scallops
olive oil to brush
salt and ground black pepper
lemon wedges to serve
For the rocket pesto
75g/3oz rocket
25g/1oz/¼ cup pinenuts (pignoli)
2 garlic cloves, crushed
50g/2oz/⅓ cup freshly grated Parmesan
juice of ½ lemon
150ml/¼ pint/scant ⅔ cup olive oil

Method:
1 To make the pesto, put the rocket, pinenuts, garlic, Parmesan and lemon juice in a food processor or blender. Blitz until well blended. With the motor running, gradually pour in the olive oil until thoroughly combined. Season with salt and pepper. Transfer to a serving bowl and set aside.

2 Pat the scallops dry with kitchen paper. Brush with a little oil and season with salt and pepper.

3 Grill (broil) the scallops for 2 minutes, turning once, until browned and just cooked through. Take care not to overcook them. Garnish with lemon wedges and serve with pesto.

Balsamic Glazed Scallops

How to Make Balsamic Glazed Scallops Recipe - preparation 15 minutes cooking time 15 minutes

Serves 6

Ingredients:
175g/6oz pancetta cubes
18 scallops (with or without the corals), cleaned
1 tbsp olive oil
squeeze of lemon juice
salt and ground black pepper
a few drops of balsamic glaze
whole chives to garnish

Method:
1 Fry the pancetta in a large frying pan over a medium heat, turning occasionally, for 6–8 minutes or until golden brown. Remove from the pan and set aside.

2 Pat the scallops dry with kitchen paper and season with salt and pepper. Heat the oil in the pancetta pan and cook the scallops over a high heat for 3–4 minutes, turning halfway, until lightly golden and tender. Do not overcook.

3 Divide the scallops among six plates and spoon the pancetta mixture and any remaining oil around them. Add a squeeze of lemon juice. Dot the plates with balsamic glaze and serve immediately, garnished with whole chives.

Spanish Fried Squid

How to Make Spanish Fried Squid Recipe - preparation 5 minutes cooking time 5 minutes

Serves 4

Ingredients:
½ tbsp olive oil
340g/12oz baby squid, sliced
1 garlic clove, crushed
75g/3oz chorizo, cubed
75g/3oz rocket (arugula)
2 lemons, halved
sea salt and ground black pepper

Method:
1 Heat the oil in a frying pan and cook the squid and garlic for 1 minute over a medium heat or until the squid is cooked. Drain on kitchen paper and then transfer to a warmed serving dish. Sprinkle with sea salt and a good grinding of black pepper.

2 Cook the chorizo for 3–4 minutes until they turn golden and the fat runs.

3 Divide the rocket among four serving plates. Top with the chorizo and squid and serve with the lemons for people to squeeze over the top.

Ceviche

How to Make Ceviche Recipe - preparation 20 minutes plus overnight chilling cooking time 7 minutes plus cooling and chilling

Serves 4

Ingredients:
450g/1lb white fish fillets, skinned and cut into thin strips
1 red onion, thinly sliced
juice of 6 limes
2 tbsp olive oil
a pinch of sugar
4 tomatoes, seeded and roughly chopped
1 red chilli, diced
1 ripe avocado, peeled, stoned and diced
2 tbsp chopped fresh coriander (cilantro) plus extra to garnish
salt and ground black pepper
tortilla chips to serve

Method:
1 Put the fish strips in a bowl with the red onion. Pour over the lime juice and sprinkle lightly with salt. Cover and chill in the refrigerator for 24 hours, turning the fish occasionally.

2 Drain the fish and red onion from the marinade and mix with the oil, sugar, tomatoes, chilli, avocado and coriander. Season to taste with salt and pepper.

3 Divide among four serving plates, sprinkle with coriander and serve with tortilla chips.

Seafood Cocktail

How to Make Seafood Cocktail Recipe - preparation 15 minutes Serves 4

Ingredients:
½ iceberg lettuce, shredded
340g/12oz cooked peeled prawns (shrimps) and white crabmeat
snipped fresh chives to garnish
For the dressing
5 tbsp mayonnaise
2 tbsp tomato chutney
dash of Tabasco
squeeze of lemon juice
salt and ground black pepper

Method:
1 Line four small glasses with shredded lettuce.

2 To make the dressing, put the mayonnaise in a bowl and mix with the tomato chutney, Tabasco and lemon juice. Season with salt and pepper to taste.

3 Mix the prawns and crabmeat into the dressing and spoon the mixture into the glasses.

4 Sprinkle with chives and serve.

Bouillabaisse

How to Make Bouillabaisse Recipe - preparation 15 minutes cooking time 50 minutes Serves 4

Ingredients:
2 tbsp olive oil
1 onion, chopped
1 fennel bulb, chopped
2 celery sticks, sliced
2 garlic cloves, crushed
450g/1lb tomatoes, chopped
1 tsp tomato paste
1 strip of orange zest
1.2 litres/2 pints/5 cups hot fish stock
a pinch of saffron
1kg/2¼lb cubed fish fillets and shellfish, e.g. red mullet, white fish, live mussels,
prawns (shrimp) and crabmeat
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Heat the oil in a large pan, add the onion, fennel, celery and garlic and cook over a low heat for 10 minutes or until softened. Add the tomatoes, tomato paste and orange zest, fish stock and saffron.

2 Season with salt and pepper and bring to the boil. Reduce the heat and simmer gently for 30 minutes.

3 Add the fish pieces and shellfish and cook for 5 minutes or until the fish is tender and just cooked and the mussels have opened – discard any mussels that stay closed.

4 Remove and discard the strip of orange peeel. Stir in the parsley and serve in four warmed bowls.

Bouillabaisse

Best Smoked Mackerel Pate

How to Make Best Smoked Mackerel Pate Recipe - preparation 10 minutes plus chilling Serves 6

Ingredients:
300g/11oz smoked mackerel
125g/4oz/½ cup cream cheese
3 tbsp horseradish cream
grated zest of 1 lemon
ground black pepper
crusty bread to serve

Method:
1 Skin the mackerel and pick out any bones. Mash the flesh with a fork in a bowl.

2 Mix the mackerel with the cream cheese, horseradish cream and lemon zest. You can do this in a blender or food processor. Season with pepper.

3 Spoon into a serving dish and level the top. Cover and chill in the refrigerator, preferably overnight.

4 Serve the pâté with crusty bread.

Smoked Trout and Tomato Toasts

How to Make Smoked Trout and Tomato Toasts Recipe - preparation 20 minutes cooking time 5 minutes Serves 4

Ingredients:
7 tbsp crème fraiche
2 tbsp horseradish cream
grated zest and juice of ½ lemon
300g/11oz smoked trout fillets, skinned and flaked
4 ripe tomatoes, sliced
olive oil to drizzle
4 thick slices bread
2 tbsp chopped fresh dill
a handful of mixed salad leaves
1 tbsp balsamic vinegar
salt and ground black pepper

Method:
1 Put the crème fraîche and horseradish cream, lemon zest and juice in a bowl and whisk together. Add the smoked trout and stir gently through the mixture.

2 Preheat the grill (broiler). Arrange the sliced tomatoes on a foil-lined grill pan and drizzle lightly with oil. Grill (broil) for 3–4 minutes until softened.

3 Toast the bread lightly on both sides.

4 Place a slice of toast on each serving plate. Arrange the warm sliced tomatoes on top and season with salt and pepper. Spoon the trout mixture over the tomatoes and sprinkle with dill.

5 Arrange a few salad leaves on the side of each plate. Drizzle with balsamic vinegar and serve.

Trout with Apple and Beetroot Salad

How to Make Trout with Apple and Beetroot Salad Recipe - preparation 15 minutes cooking time 15–20 minutes Serves 4

Ingredients:
4 x 150g/5oz trout fillets
1 tbsp olive oil plus extra to grease
2 apples, cored and cubed
4 cooked beetroot (not in vinegar), cubed
1 bunch of watercress
salt and ground black pepper
whole chives to garnish
For the dressing
3 tbsp olive oil
juice of 1 lemon
1 tsp Dijon mustard
a pinch of sugar

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put each trout fillet on a square of lightly oiled kitchen foil. Brush the fish with oil and season lightly with salt and pepper. Fold the foil around the fish to make a parcel. Press the edges together to seal, then bake in the oven for 15–20 minutes until the fish is cooked and tender.

3 Mix all the dressing ingredients together in a small bowl.

4 Put the apples, beetroot and watercress in a bowl. Add the dressing and mix together lightly.

5 Divide the salad among four serving plates. Add the trout fillets and garnish with chives.

Potted Prawn Pate

How to Make Potted Prawn Pate Recipe - preparation 15 minutes plus chilling Serves 4

Ingredients:
225g/8oz peeled cooked prawns (shrimp)
125g/4oz/8 tbsp butter, softened
grated zest of 1 small lemon
a pinch of cayenne pepper
salt and ground black pepper
sliced baguette or Melba toasts to serve

Method:
1 Finely chop the prawns and place them in a bowl with half the butter, the lemon zest, cayenne and seasoning. Mix everything together well.

2 Spoon the prawn mixture into four ramekin dishes. Melt the remaining butter and pour over the top.

3 Chill in the refrigerator for at least 1 hour. Serve the pâté with sliced baguette or Melba toasts.

Bean and Salmon Salad

How to Make Bean and Salmon Salad Recipe - preparation 15 minutes cooking time 8 minutes Serves 4

Ingredients:
340g/12oz new potatoes, sliced
175g/6oz fine green beans, trimmed and halved
100g/3½oz mixed salad leaves
bunch of spring onions (scallions), sliced
8 baby plum tomatoes, halved
250g/9oz cooked salmon, skinned, boned and flaked
For the dressing
3 tbsp sweet chilli sauce
1 tbsp light soy sauce
2 tbsp olive oil

Method:
1 Cook the potatoes and beans in a pan of boiling water for 6–8 minutes or until just tender. Drain and set aside.

2 Put the salad leaves, spring onions, baby plum tomatoes and salmon in a bowl.

3 In a small bowl, mix together the dressing ingredients.

4 Add the potatoes and beans to the salad bowl with the dressing and toss together gently.

5 Divide the salad mixture among four plates and serve.

Melon and Chorizo Salad

How to Make Melon and Chorizo Salad Recipe - preparation 10 minutes plus chilling cooking time 8 minutes Serves 6

Ingredients:
1 cantaloupe melon
5 tbsp balsamic glaze
1 tsp runny honey
1 tsp olive oil
75g/3oz chorizo, diced
rocket (arugula) or watercress leaves to serve
1 small bunch of fresh chives, snipped

Method:
1 Halve the melon and discard the seeds. Cut each half into three wedges, remove the skin, then cover and chill.

2 Put the balsamic glaze and honey in a small pan and simmer gently for 5 minutes until syrupy. Leave to cool.

3 Heat the oil in a small frying pan over a medium heat and add the chorizo. Fry for 3–4 minutes, turning occasionally, until golden. Strain the oil into a bowl and put aside.

4 Put a melon wedge and some rocket or watercress on each serving plate and sprinkle with some chorizo. Drizzle with the warm chorizo oil and the balsamic glaze. Scatter with chives and serve immediately.

Fig and Prosciutto Salad

How to Make Fig and Prosciutto Salad Recipe - preparation 15 minutes cooking time 5 minutes Serves 4

Ingredients:
225g/8oz green beans, trimmed
4 tbsp olive oil
4 slices ciabatta, cubed
4 Little Gem (or 2 Boston) lettuces, separated into leaves
75g/3oz thinly sliced prosciutto (dry cured ham), torn into strips
4 figs, quartered
1 tsp Dijon mustard
1 tbsp red wine vinegar
salt and ground black pepper
Parmesan shavings to serve

Method:
1 Bring a small pan of water to the boil and cook the beans for 5 minutes or until just tender. Drain well.

2 Heat 1 tbsp oil in a frying pan and fry the ciabatta cubes, turning them frequently, until golden and crisp all over. Drain on kitchen paper and set aside to cool.

3 Put the lettuce in a bowl with the prosciutto, green beans, figs and fried ciabatta. Season lightly with salt and pepper.

4 In a small bowl, mix together the remaining oil with the mustard and vinegar.

5 Drizzle the dressing over the salad and divide among four serving plates. Scatter with Parmesan shavings and serve.

Melon and Prawn Salad

How to Make Melon and Prawn Salad Recipe - preparation 25 minutes plus chilling Serves 8

Ingredients:
1 ripe Charentais melon
1 ripe Galia melon
grated zest and juice of 1 lime
125g/4oz/½ cup light mayonnaise
125g/4oz/½ cup fromage frais
340g/12oz large cooked peeled prawns (jumbo shrimp)
salt and ground black pepper
chopped fresh coriander (cilantro) to garnish

Method:
1 Cut the melons in half and scoop out the seeds. Strain them, reserving the juice. Remove the skin and cut the flesh into chunks. Cover and chill in the refrigerator.

2 Stir the lime zest and juice together with any melon juice into the mayonnaise and fromage frais. Mix together and season to taste with salt and pepper. Stir in the prawns.

3 Arrange the chilled melon and the prawns in mayonnaise on eight serving plates. Sprinkle with coriander and serve.

Melon, Mint and Crispy Ham

How to Make Melon, Mint and Crispy Ham Recipe - preparation 20 minutes cooking time 4 minutes Serves 6

Ingredients:
150g/5oz sliced Parma ham
1 large ripe Charentais melons
75g/3oz rocket (arugula)
3 spring onions (scallions), finely sliced and soaked in iced water
50g/2oz Parmesan, shaved
For the mint dressing
6 tbsp olive oil
2 tbsp white wine vinegar
a pinch of sugar
4 tbsp chopped fresh mint

Method:
1 To make the mint dressing, whisk together the oil, vinegar, sugar and mint in a bowl. Set aside.

2 Preheat the grill (broiler). Place the ham on the grill rack and grill (broil) for 1–2 minutes until crisp and golden brown. Break into large pieces.

3 Remove the skin and seeds from the melon and cut the flesh into chunks.

4 Divide the rocket among six serving plates and top with the melon and crispy ham.

5 Drizzle the mint dressing over the top and garnish with the spring onions. Sprinkle with Parmesan shavings and serve.

Glazed Ham

How to Make Glazed Ham Recipe - preparation 30 minutes cooking time 4 hours Serves 16

Ingredients:
4.5kg/10lb smoked gammon joint, on the bone
2 celery sticks, roughly chopped
1 onion, quartered
1 carrot, roughly chopped
1 tsp black peppercorns
2 tbsp cloves
For the glaze
3 tbsp Dijon mustard
4 tbsp Demerara sugar
juice of 1 orange

Method:
1 Put the gammon in a large pan with the celery, onion, carrot and peppercorns. Cover with cold water and then bring to the boil. Reduce the heat, cover the pan and simmer gently for 3½ hours, or allow 15–20 minutes per 450g/1lb plus 15 minutes. Lift out the gammon on to a board.

2 Preheat the oven to 200°C/400°F/Gas 6.

3 Remove the gammon rind and score the fat in a diamond pattern. Place the gammon in a roasting pan, then stud each diamond of fat with a clove.

4 Gently spread the mustard over the fat and lightly press the sugar into it with your hands. Pour over the orange juice.

5 Roast in the oven for 430 minutes, basting occasionally with the pan juices, until golden brown.

6 Serve the gammon hot or cold, carved into thin slices.

Glazed Ham

Boeuf En Croute

How to Make Boeuf En Croute Recipe - preparation 1 hour plus chilling cooking time 55 minutes Serves 6

Ingredients:
800g/1lb 12oz beef fillet
25g/1oz/2 tbsp unsalted butter
1 tbsp olive oil
175g/6oz shallots, finely chopped
250g/9oz mushrooms, diced
3 tbsp brandy
1 small bunch of fresh parsley, chopped
2 medium (US large) egg yolks
400g/14oz puff pastry
2 eggs, beaten
salt and ground black pepper

Method:
1 Sprinkle the beef with salt and pepper. Heat the butter and oil in a frying pan, add the beef and cook over a high heat, turning, until evenly browned: 6–7 minutes for rare; 9–10 minutes for medium; or 12–14 minutes for well done. Remove from the pan and set aside to cool.

2 Add the shallots to the pan and cook over a medium heat until softened and starting to brown. Add the mushrooms and cook for 3–4 minutes, stirring occasionally. Add the brandy and when it starts bubbling, set alight. When the flames subside, stir in the parsley and cook for 1 minute. Transfer the mixture to a bowl, mix with the egg yolks and set aside.

3 Preheat the oven to 200°C/400°F/Gas 6.

4 Roll out the pastry on a lightly floured board to form a large rectangle. Spread half the mushroom stuffing in a strip about the same size as the beef down the centre of the pastry. Place the beef on top and spread the remaining mushroom mixture over the beef.

5 Brush the edges of the pastry with beaten egg, then bring two sides up and over the long edges of the beef. Press together to seal well. Trim a little of the excess pastry from the ends, then fold up over the beef to make a parcel.

6 Roll out the pastry trimmings and cut out leaf shapes. Brush the parcel with beaten egg, arrange the pastry leaves over the pastry joins and brush with more egg.

7 Slide the beef on to a baking sheet and bake in the oven for 30 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4 and cook for 10–15 minutes until the pastry is golden brown and puffed up.

8 Leave to stand for 10 minutes, then cut into thick slices and serve with salad or vegetables.

Boeuf En Croute

Crispy Duck

How to Make Crispy Duck Recipe - preparation 10 minutes cooking time 1 hour Serves 4

Ingredients:
12 small duck legs
2 pieces star anise
4 garlic cloves, chopped
1 tbsp diced fresh root ginger
1 small bunch of fresh coriander (cilantro)
oil for deep-frying
frisée (curly endive) to serve
For the dip
2 tbsp sesame oil
2 tbsp soy sauce
3 tbsp tomato ketchup
1 tsp runny honey
juice of 1 small orange

Method:
1 Prick the duck legs all over with a skewer or fork. Put them in a large pan with the spices and coriander, cover with cold water and bring to the boil. Reduce the heat and simmer gently for 45
minutes.

2 Meanwhile, make the dip by whisking all the ingredients together in a bowl.

3 Drain the duck legs and remove the meat and skin from the bones. Cut into slices.

4 Heat the oil in a large heavy-based pan or deep-fat fryer to 180°C/350°F. Add the duck and fry in batches until crisp and golden brown. Drain on kitchen paper.

5 Serve the duck immediately with the dip and some frisée.

Peking Duck

How to Make Peking Duck Recipe - preparation 10 minutes cooking time 1 hour Serves 4

Ingredients:
2kg/4½lb duck
1 tbsp runny honey
2 tbsp dark soy sauce
a pinch of five-spice powder
To serve
12 ready-made Chinese pancakes
8 tbsp plum sauce
1 bunch of spring onions (scallions), cut into thin strips
½ cucumber, cut into thin strips

Method:
1 Put the duck in a large bowl. Pour a kettleful of boiling water over it. Remove the duck and dry inside and out with kitchen paper. Prick the skin all over with a fork, taking care not to pierce the flesh. Leave it somewhere cool and airy to dry overnight, with a bowl underneath to catch any drips.

2 Heat the oven to 190°C/375°F/Gas 5. Mix the honey and soy sauce with the five-spice powder and rub over the duck. Set aside to dry for 10 minutes. Put the duck on a wire rack over a roasting pan and roast in the oven for 1 hour.

3 Heat the pancakes according to the pack instructions.

4 Strip the skin and meat from the duck and place on a warmed plate.

5 Each person spreads a spoonful of plum sauce on to a pancake, adds some strips of spring onion and cucumber and pieces of duck, then rolls it up tightly.

Peking Duck

Sweet and Sour Duck

How to Make Sweet and Sour Duck Recipe - preparation 15 minutes plus marinating cooking time 15 minutes Serves 4

Ingredients:
3 tbsp light soy sauce
1 tbsp dry sherry
2 tsp sesame oil
340g/12oz duck breast fillets, sliced
2 tsp cornflour (cornstarch)
2 tbsp white wine vinegar
1 tbsp tomato paste
juice of 1 orange
2 tbsp oil
1 red onion, cut into small wedges
1 garlic clove, crushed
1 carrot, cut into matchsticks
125g/4oz sugarsnap peas
½ small pineapple, peeled, cored and cubed

Method:
1 Mix 1 tbsp soy sauce with the sherry and sesame oil. Pour over the duck, then cover and leave to marinate in the refrigerator for at least 30 minutes.

2 Blend together the cornflour, vinegar, tomato paste, orange juice and remaining soy sauce. Set aside for the sauce.

3 Heat the oil in a wok or deep frying pan. Remove the duck from the marinade, reserving the marinade, and cook over a high heat for 3–4 minutes until golden brown and the fat is crisp. Remove and set aside.

4 Stir-fry the onion, garlic and carrot for 2–3 minutes, then add the sugarsnap peas and stir-fry for 1–2 minutes.

5 Add the pineapple, duck, cornflour mixture and the reserved marinade. Bring to the boil, stirring all the time, then reduce the heat and cook for 2–3 minutes until slightly thickened.

6 Serve immediately with boiled rice.

Chicken With Wine and Capers

How to Make Chicken With Wine and Capers Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp olive oil
25g/1oz/2 tbsp butter
4 small boneless, skinless, chicken breasts
125ml/4fl oz/½ cup white wine
2 tbsp capers
grated zest and juice of 1 lemon
2 tbsp chopped fresh tarragon
salt and ground black pepper
cooked noodles to serve

Method:
1 Heat the oil and 1 tbsp butter in a frying pan set over a medium heat. Add the chicken breasts and then cook for 8–10 minutes on each side until cooked through. Transfer to a warmed plate, then cover and keep warm.

2 Add the wine and capers to the pan. Bring to the boil, then reduce the heat and simmer gently for 5 minutes until the wine is reduced by half. Add the lemon zest and juice and the remaining butter and stir in the tarragon. Season to taste with salt and pepper.

3 Divide the chicken among four warmed plates, pour the sauce over the top and serve immediately with noodles.

Malay Peanut Chicken

How to Make Malay Peanut Chicken Recipe - preparation 10 minutes plus 15 minutes marinating cooking time 10 minutes Serves 4

Ingredients:
4 skinless chicken breasts
2 garlic cloves, crushed
3 tbsp groundnut (peanut) oil
chopped fresh coriander (cilantro) to garnish
For the peanut sauce
1 tbsp groundnut (peanut) oil
1 tbsp curry paste
1 tbsp brown sugar
3 tbsp smooth peanut butter
250ml/9fl oz/1 cup coconut milk

Method:
1 Cut the chicken into strips, then mix in a bowl with the garlic and oil. Cover the bowl and leave to marinate in the refrigerator for 15 minutes.

2 To make the peanut sauce, heat the oil in a pan, then stir in the curry paste, sugar and peanut butter. Cook for 1 minute. Add the coconut milk and bring to the boil, stirring all the time, then reduce the heat and simmer for 5 minutes.

3 Meanwhile, heat a wok or deep frying pan and stir-fry the chicken and its marinade in batches over a medium to high heat for 4 minutes until cooked and golden brown.

4 Arrange the chicken on a bed of boiled rice or noodles, and pour the peanut sauce over. Scatter with coriander and serve immediately

Chicken Stroganoff

How to Make Chicken Stroganoff Recipe - preparation 20 minutes cooking time 30 minutes Serves 4

Ingredients:
2 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
4 x 125g/4oz chicken breasts, cut into strips
340g/12oz mushrooms, sliced
125ml/4fl oz/½ cup hot chicken stock
150ml/¼ pint/scant ⅔ cup soured cream
4 tbsp chopped fresh parsley
salt and ground black pepper
boiled rice to serve

Method:
1 Heat 1 tbsp oil in a frying pan. Add the onion and garlic and cook gently over a low heat for 10–15 minutes until soft. Remove from the pan and set aside.

2 Add the remaining oil and fry the chicken over a medium heat, turning occasionally, until golden all over. Add the mushrooms and cook for 5 minutes.

3 Return the onion mixture to the chicken pan and gradually stir in the hot stock, then add the cream and 2 tbsp parsley. Simmer gently for 5 minutes, then season to taste.

4 Divide the chicken mixture between four plates. Sprinkle with the rest of the parsley and serve with boiled rice.

Lebanese Chicken

How to Make Lebanese Chicken Recipe - preparation 10 minutes cooking time 45 minutes Serves 4

Ingredients:
450g/1lb new potatoes, halved
450g/1lb boneless, skinless chicken breasts, cubed
4 garlic cloves, crushed
juice of 2 lemons
1 lemon, cut into wedges
4 tbsp olive oil
a large pinch of paprika
3 tbsp chopped fresh parsley
salt and ground black pepper
harissa paste to serve

Method:
1 Preheat the oven to 190°C/375°F/Gas 5.

2 Put the potatoes and chicken in a shallow ovenproof dish. Sprinkle the garlic, lemon juice and seasoning over. Tuck in the unpeeled garlic cloves and lemon wedges. Sprinkle with olive oil and stir gently until everything is coated. Dust with paprika and cover the dish with kitchen foil.

3 Bake in the oven for 30 minutes before removing the foil. Return to the oven and cook for 15 minutes until the chicken is cooked through and the potatoes are tender. Sprinkle the parsley over the top.

4 Divide among four plates and serve with a little harissa.

Warm Chicken Salad

How to Make Warm Chicken Salad Recipe - preparation 15 minutes cooking time 20 minutes Serves 4

Ingredients:
1 tbsp olive oil
3 x 125g/4oz chicken breasts
175g/6oz asparagus tips, trimmed
175g/6oz green beans, trimmed
1 ripe avocado, stoned, peeled and cubed
100g/3½oz mixed salad leaves
salt and ground black pepper
For the blue cheese dressing
50g/2oz creamy blue cheese, e.g. Cambazola or Danish Blue
125g/4oz/½ cup virtually fat-free fromage frais
milk to thin (optional)

Method:
1 Heat a griddle until hot and brush with the oil. Flatten the chicken with a rolling pin and cook on the hot griddle for 8–10 minutes on each side until cooked through and golden brown. Keep
warm.

2 Cook the asparagus in a pan of lightly salted boiling water for 2–3 minutes until tender. Drain and keep warm.

3 Cook the green beans in a pan of lightly salted boiling water for 6 minutes until tender. Drain and keep warm.

4 To make the dressing, mash the blue cheese with a fork in a bowl and stir in the fromage frais, mixing to a creamy consistency. Thin with a little milk, if necessary.

5 Cut the chicken into slices. Toss in a bowl with the warm asparagus and beans. Mix in the avocado and salad leaves.

6 Divide between four serving plates and drizzle over the blue cheese dressing. Serve warm.

Chicken Consomme

How to Make Chicken Consomme Recipe - preparation 30 minutes cooking time 1 hour 15 minutes Serves 6

Ingredients:
340g/12oz skinless chicken breast, minced (ground)
1 large leek, thinly sliced
2 celery sticks, thinly sliced
1 large carrot, thinly sliced
1 small onion, chopped
2 medium (US large) egg whites, beaten, and their shells, crushed
1.7 litres/3 pints/7½ cups hot chicken stock
a dash of sherry or Madeira
salt and ground black pepper

Method:
1 Put the chicken and vegetables in a large pan and mix in the beaten egg whites and egg shells.

2 Gradually whisk in the hot stock, then bring to the boil, still whisking. As soon as it starts to boil, stop whisking, reduce the heat and simmer very gently for 1 hour.

3 Make a hole in the surface crust and ladle the clear stock underneath out into a muslin (cheesecloth)-lined sieve placed over a large bowl.

4 Leave the stock to drain through slowly. Pour into a clean pan and reheat gently. Season to taste and flavour with a little sherry or Madeira.

Slow Cooked Spanish Rice

How to Make Slow Cooked Spanish Rice Recipe - preparation 25 minutes plus infusing cooking time 20 minutes in pan then 1–2 hours on Low Serves 4

Ingredients:
a pinch of saffron strands
1.1 litres/2 pints/5 cups hot chicken stock
2 tbsp olive oil
4 boneless, skinless chicken thighs, roughly diced
1 onion, chopped
1 red (bell) pepper, seeded and sliced
75g/3oz chorizo sausage, diced
2 garlic cloves, crushed
a pinch of chilli powder
300g/11oz/1⅓ cups rice
salt and ground black pepper
4 tbsp chopped fresh parsley

Method:
1 Stir the saffron into the hot stock. Set aside for 5 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the chicken and cook for 10 minutes, turning often, until golden brown, then transfer to a slow cooker.

2 Add the onion to the pan and cook for 5 minutes until softened. Add the red pepper and chorizo and cook for 5 minutes, then add the garlic and cook for 1 minute. Stir in the chilli powder.

3 Stir in the rice and then add the stock and seasoning. Transfer to the slow cooker and stir well. Cover and cook on Low for 1–2 hours until the rice is tender and the chicken is cooked through.

4 Sprinkle with parsley and serve with rice or potatoes.

Roast Chicken with Herbs

How to Make Roast Chicken with Herbs Recipe - preparation 40 minutes cooking time 1 hour 30 minutes Serves 4

Ingredients:
900g/2lb floury potatoes, cut into chunks
125g/4oz/½ cup butter, softened
5 tbsp chopped fresh sage leaves, plus extra leaves
5 tbsp chopped fresh thyme, plus extra sprigs
1 x 1.4kg/3lb chicken
juice of 1 lemon, halves reserved
2 fennel bulbs, cut into wedges
1 red onion, cut into wedges
4 whole garlic cloves in their skins
salt and ground black pepper

Method:
1 Preheat the oven to 190°C/375°F/ Gas 5.

2 Put the potatoes in a large pan of lightly salted water and bring to the boil. Cook for 5 minutes. Drain and shake in the colander to roughen the edges.

3 Meanwhile, blend the butter and herbs. Season well.

4 Push the lemon halves inside the chicken. Ease your fingers under the skin of the neck end to separate the skin from the flesh. Gently push the herb butter up under the skin, reserving a little.

5 Put the chicken in a large roasting pan, pour the lemon juice over and top with the reserved butter. Tuck the potatoes, fennel, red onion and garlic cloves around the chicken.

6 Roast in the oven for 1 hour 20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Carve the chicken and serve with the vegetables.

Roast Chicken with Herbs

Greek Roast Chicken

How to Make Greek Roast Chicken Recipe - preparation 10 minutes cooking time 1 hour 30 minutes Serves 4

Ingredients:
1 x 1.4kg/3lb chicken
salt and ground black pepper
fresh oregano and thyme sprigs
500g/1lb 2oz new potatoes, halved or quartered
juice of 1 lemon
8 unpeeled garlic cloves
2 lemons
4 tbsp olive oil
4 tbsp water

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the chicken in a large roasting pan. Season well and put a few herbs inside the cavity. Arrange the potatoes around it in the pan and tuck in the garlic. Squeeze 1 lemon over the chicken and potatoes. Put the squeezed halves inside the chicken. Cut the other lemon into wedges and place in the gaps. Strip the leaves off the remaining herbs and scatter over the top. Sprinkle with oil. Pour the water into the pan.

3 Roast in the oven for 1½ hours, basting occasionally with the pan juices, and turning the potatoes over as they brown.

4 Remove from the oven, cover with foil and set aside to rest for 10 minutes before carving the chicken. Serve with salad.

Toffee Sauce

How to Make Toffee Sauce Recipe - preparation 2 minutes cooking time 3-4 minutes Serves 6

Ingredients:
75g/3oz/6 tbsp butter
75g/3oz/⅓ cup soft brown sugar
400ml/14fl oz/1⅔ cups condensed milk

Method:
1 Melt the butter in a pan with the sugar. Mix in the condensed milk and cook over a low heat, stirring, for 3–4 minutes, until the sauce smells of toffee. Serve warm or cold.

Mint Sauce

How to Make Mint Sauce Recipe - preparation 10 minutes plus standing Serves 4

Ingredients:
1 small bunch of mint, finely chopped
2 tsp caster (superfine) sugar
2 tbsp white wine vinegar

Method:
1 Put the mint and sugar in a bowl. Add 1 tbsp boiling water and leave for 5 minutes.

2 Stir in the wine vinegar. Set aside for 1 hour before serving.

Tartare Sauce

How to Make Tartare Sauce Recipe - preparation 5 minutes plus standing Serves 6

Ingredients:
150ml/¼ pint/scant ⅔ cup mayonnaise
1 tbsp snipped fresh chives
2 tbsp chopped fresh parsley
2 tsp each chopped capers and gherkins
1 tbsp lemon juice

Method:
1 Mix all the ingredients in a bowl. Set aside for 1 hour before serving.

Melba Sauce

How to Make Melba Sauce Recipe - preparation 5 minutes Serves 4

Ingredients:
225g/8oz/2 cups raspberries
juice of ½ lemon
2 tbsp icing (confectioner’s) sugar

Method:
1 Put the raspberries, lemon juice and icing sugar in a blender and blitz until smooth. Press through a sieve to discard the seeds.

Horseradish

How to Make  Horseradish Recipe - preparation 5 minutes Serves 4

Ingredients:
2 tbsp grated fresh horseradish
juice of ½ lemon
2 tsp sugar
150ml/¼ pint/scant ⅔ cup double (heavy) cream

Method:
1 Mix the horseradish, lemon juice and sugar.

2 Whip the cream to soft peaks, then fold in the horseradish mixture.

Bbq Sauce

How to Make Bbq Sauce Recipe - preparation 5 minutes cooking time 25 minutes Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 large onion, chopped
2 tbsp tomato ketchup
2 tbsp wine vinegar
2 tbsp Worcestershire sauce
2 tsp mustard powder

Method:
1 Fry the onion in the butter for 10 minutes. Add the tomato ketchup; cook for 2 minutes.

2 Mix the remaining ingredients with 150ml/¼ pint/scant ⅔ cup water. Add to the pan, bring to the boil and cook for 10 minutes.

Apple Sauce

How to Make Apple Sauce Recipe - preparation 10 minutes cooking time 10 minutes Serves 4

Ingredients:
450g/1lb cooking (green) apples, peeled, cored and sliced
2 tbsp sugar
25g/1oz/2 tbsp butter

Method:
1 Put the apples in a pan with 2 tbsp water. Cook gently for 10 minutes, until soft.

2 Beat until smooth, then stir in sugar to taste and the butter. Serve warm.

Beurre Blanc

How to Make Beurre Blanc Recipe - preparation 5 minutes cooking time 5 minutes Serves 4

Ingredients:
3 tbsp white wine vinegar
3 tbsp white wine
2 shallots, finely chopped
225g/8oz/1 cup butter, chilled and diced
salt and ground black pepper

Method:
1 Put the vinegar, wine and shallots in a pan. Bring to the boil and reduce to 1 tbsp.

2 Over a low heat, whisk in the butter, a piece at a time, until the sauce thickens. Season with salt and pepper to taste.

Bread Sauce

How to Make Bread Sauce Recipe - preparation 10 minutes cooking time 15 minutes Serves 8

Ingredients:
1 onion, quartered and studded with 6 cloves
2 bay leaves
450ml/¾ pint/1¾ cups milk
125g/4oz/2 cups fresh white breadcrumbs
a good pinch of freshly grated nutmeg
50g/2oz/4 tbsp butter
200ml/7fl oz/¾ cup double (heavy) cream
salt and ground black pepper

Method:
1 Put the onion, bay leaves and milk in a pan. Heat very gently for 15 minutes.

2 Remove the onion and bay leaves. Stir in the breadcrumbs, nutmeg and butter. Add the cream and seasoning. Serve warm.

Curry Sauce

How to Make Curry Sauce Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 small onion, finely chopped
1 tbsp curry powder
3 tbsp flour
450ml/¾ pint/1¾ cups milk
2 tbsp mango chutney

Method:
1 Melt the butter in a pan and fry the onion until golden. Stir in the curry powder and cook for 3–4 minutes. Add the flour and cook gently for 2–3 minutes.

2 Off the heat, stir in the milk. Bring to the boil slowly and cook, stirring, until the sauce thickens. Add the chutney and serve.

Simple Waldorf Salad

How to Make Simple Waldorf Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
450g/1lb dessert apples
juice of 1 lemon
175g/6oz small red seedless grapes
6 celery sticks, sliced
4 tbsp chopped walnuts
150ml/¼ pint/scant ⅔ cup mayonnaise
1 cos (romaine) lettuce
salt and ground black pepper

Method:
1 Peel and core the apples and cut into dice. Sprinkle with lemon juice to prevent them discolouring.

2 Put the apples in a bowl with the grapes, celery and walnuts and gently stir in the mayonnaise. Season with salt and black pepper to taste.

3 Line a salad bowl with cos lettuce leaves. Pile the apple and celery mixture in the centre and serve.

Beetroot and Red Cabbage Salad

How to Make Beetroot and Red Cabbage Salad Recipe - preparation 15 minutes Serves 8

Ingredients:
½ red cabbage, shredded
500g/1lb 2oz cooked beetroot (beets)
3 red apples, cored and diced
For the dressing
6 tbsp fruity olive oil
2 tbsp cider vinegar
juice of 1 lemon
a small handful of fresh parsley, chopped
salt and ground black pepper

Method:
1 Put the red cabbage in a large bowl. Cut the beetroot into thin matchstick strips and add to the cabbage with the apples. Toss well to mix.

2 To make the dressing, put the oil, cider vinegar, lemon juice and parsley in a bowl. Season with salt and pepper and whisk together until blended.

3 Pour the dressing over the salad and toss everything together. Serve immediately..

Grated Carrot and Beetroot Salad

How to Make Grated Carrot and Beetroot Salad Recipe - preparation 15 minutes Serves 6

Ingredients:
3 large carrots, coarsely grated
500g/1lb 2oz raw beetroot (beets), coarsely grated
3 tbsp olive oil
1 tbsp cider vinegar
finely grated zest and juice of 1 large orange
4 tbsp chopped walnuts
a small handful of fresh parsley, roughly chopped
salt and ground black pepper

Method:
1 Put the carrots and beetroot in a serving bowl.

2 Mix the oil, vinegar, orange zest and juice and some salt and pepper together in a small bowl to make a dressing.

3 Scatter the walnuts and parsley over the grated vegetables. Pour over the dressing, toss lightly and serve.

Pea and Rocket Salad

How to Make Pea and Rocket Salad Recipe - preparation 10 minutes cooking time 5 minutes Serves 6

Ingredients:
450g/1lb fresh or frozen peas
3 tbsp olive oil
2 tsp wholegrain mustard
grated zest and juice of 1 lemon
a small bunch of fresh mint, chopped
75g/3oz rocket (arugula), torn
salt and ground black pepper

Method:
1 Bring a large pan of water to the boil, add the peas, then bring back to the boil and cook for 1 minute. Drain, then plunge the peas into a bowl of iced water to cool. Drain well

2 Put the oil, mustard and lemon zest and juice in a small bowl with some seasoning and whisk to combine.

3 Put the mint, rocket and peas in a large bowl, pour over the dressing and toss gently together. Serve immediately.

Sweet Chilli Ribbon Salad

How to Make Sweet Chilli Ribbon Salad Recipe - preparation 10 minutes Serves 6

Ingredients:
3 large carrots, trimmed
1 cucumber, trimmed
2 courgettes (zucchini), trimmed
2 tbsp sweet chilli sauce
1 tbsp white wine vinegar
ground black pepper

Method:
1 Use a vegetable peeler to make carrot ribbons and place them in a large bowl. Peel the cucumber and courgette into ribbons and place in the bowl with the carrots.

2 Blend the sweet chilli sauce with the vinegar and drizzle over the vegetable ribbons. Grind over some black pepper. Toss together and serve.

Mustard Potato Salad

How to Make Mustard Potato Salad Recipe - preparation 15 minutes cooking time 20 minutes Serves 12

Ingredients:
1.5kg/3lb 2oz new potatoes, cut into chunks
100ml/3½fl oz/⅓ cup olive oil
1 tbsp white wine vinegar
2 tbsp wholegrain mustard
juice of 1 lemon
1 bunch of spring onions (scallions), thinly sliced
salt and ground black pepper

Method:
1 Cook the potatoes in a pan of lightly salted boiling water for 15 minutes or until just tender but not breaking apart.

2 Meanwhile, whisk together the oil, vinegar, mustard, lemon juice and salt and pepper to taste.

3 Drain the potatoes, then return them to the pan. Pour the dressing over and stir in the spring onions. Mix gently so as not to break up the potatoes.

4 Transfer to a serving dish and serve warm or cold.

Mixed Green Salad

How to Make Mixed Green Salad Recipe - preparation 10 minutes Serves 8

Ingredients:
2 round lettuce hearts, leaves separated
125g/4oz watercress or rocket (arugula)
2 ripe avocados, peeled, stoned and roughly chopped
1 box salad cress, chopped
100g/3½oz mangetouts, sliced
For the vinaigrette dressing
4 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper

Method:
1 Put the lettuce hearts in a large bowl with the watercress or rocket, avocados, salad cress and mangetouts. Mix everything together.

2 To make the vinaigrette dressing, put all the ingredients in a screw-topped jar, secure the lid tightly and shake vigorously to mix. Or whisk together in a bowl.

3 Pour the dressing over the salad and toss gently together to mix. Serve immediately.

Classic Coleslaw

How to Make Classic Coleslaw Recipe - preparation 15 minutes Serves 8

Ingredients:
½ each green and white cabbage, finely shredded
2 carrots, grated
1 small onion, grated
1 bunch fresh parsley, chopped
For the dressing
8 tbsp natural yogurt
2 tbsp mayonnaise
1 tsp Dijon mustard
salt and ground black pepper

Method:
1 To make the dressing, put the yogurt, mayonnaise and mustard in a bowl. Season with salt and pepper and mix well together.

2 Put the cabbage, carrots and onion in a large bowl and mix together. Stir in the parsley.

3 Pour the dressing over the cabbage mixture and toss well.

Stir-Fried Green Beans and Tomatoes

How to Make Stir-Fried Green Beans and Tomatoes Recipe - preparation 10 minutes cooking time 8 minutes Serves 6

Ingredients:
450g/1lb green beans, trimmed
1 tbsp olive oil
2 garlic cloves, crushed
225g/8oz baby plum tomatoes, halved
2 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Cook the beans in a pan of lightly salted boiling water for 4–5 minutes, then drain well.

2 Heat the oil in a wok or deep frying pan over a high heat. Briskly stir-fry the beans with the garlic and tomatoes for 2–3 minutes until the beans are tender and the tomatoes are starting to soften without losing their shape.

3 Season with salt and pepper, stir in the parsley and serve.

Thyme Tomatoes

How to Make Thyme Tomatoes Recipe - preparation 3 minutes cooking time 12 minutes Serves 6

Ingredients:
1kg/2¼lb cherry tomatoes, on the vine
1 tbsp olive oil
3 fresh thyme sprigs, chopped
salt and ground black pepper

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Cut the tomatoes into small bunches and place in a roasting pan. Drizzle the oil over and sprinkle over the thyme. Season with salt and pepper.

3 Roast in the oven for 10–12 minutes until the tomatoes are tender and starting to char. Serve hot.

Creamy Leeks

How to Make Creamy Leeks Recipe - preparation 15 minutes plus cooling cooking time 20 minutes Serves 8

Ingredients:
900g/2lb leeks, thinly sliced
25g/1oz/2 tbsp butter
150ml/¼ pint/scant ⅔ cup crème fraîche
a pinch of freshly grated nutmeg
salt and ground black pepper

Method:
1 Cook the leeks in a pan of lightly salted boiling water for 8–10 minutes until just tender. Drain and plunge into a bowl of icy cold water. Drain and pat dry with kitchen paper.

2 Melt the butter in a frying pan, add the leeks and stir over a medium heat for 2–3 minutes. Stir in the crème fraîche and season with salt and pepper.

3 Cook for a few minutes until heated through and bubbling. Sprinkle with grated nutmeg and serve.

Brussels Sprouts with Chestnuts

How to Make Brussels Sprouts with Chestnuts Recipe - preparation 15 minutes cooking time 12 minutes Serves 8

Ingredients:
900g/2lb Brussels sprouts, trimmed
1 tbsp olive oil
6 rashers (slices) streaky bacon, chopped
1 x 200g/7oz pack peeled cooked chestnuts
30g/1oz/2 tbsp butter
salt and ground black pepper

Method:
1 Add the sprouts to a large pan of lightly salted boiling water, return to the boil and blanch for 2 minutes. Drain well and refresh with cold water.

2 Heat the oil in a frying pan. Add the bacon and fry over a low heat for 5 minutes until crisp. Remove and set aside.

3 Add the butter and chestnuts and cook for 5 minutes to heat through gently.

4 Add the sprouts and cook for 5 minutes until just tender. Return the bacon and chestnuts to the pan, season to taste with salt and pepper and serve.

Spiced Red Cabbage

How to Make Spiced Red Cabbage Recipe - preparation 10 minutes cooking time 15–20 minutes Serves 6

Ingredients:
1 tbsp olive oil
15g/½oz/1 tbsp butter
1 tsp each ground ginger and coriander
a pinch of freshly grated nutmeg
450g/1lb red cabbage, shredded
2 tbsp balsamic vinegar
1 tbsp caster (superfine) sugar
a large handful of fresh parsley, roughly chopped
salt and ground black pepper

Method:
1 Heat the oil and butter in a large pan over a high heat. Stir in the spices and cook for 1 minute. Add the red cabbage and cook for 10–15 minutes, stirring often, until just softened.

2 Add the balsamic vinegar and sugar and cook for 3 minutes, stirring occasionally.

3 Stir in the parsley and season to taste. Serve immediately.

Winter Roast Root Vegetables

How to Make Winter Roast Root Vegetables Recipe - preparation 15 minutes cooking time 1 hour Serves 4

Ingredients:
1 large potato, cut into large chunks
1 large sweet potato, cut into large chunks
3 carrots, cut into large chunks
4 small parsnips, halved
1 small swede (rutabaga), cut into large chunks
5 tbsp olive oil
2 fresh rosemary and 2 fresh thyme sprigs
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put all the prepared vegetables in a large roasting pan and drizzle the oil over them.

3 Slip the herb sprigs between the vegetables, then season with salt and pepper and toss everything together.

4 Roast in the oven for 1 hour or until tender. Keep checking after 45 minutes to see if they are cooked and to turn the vegetables. Remove the herbs if they are charred and serve.

Baked Beetroot

How to Make Baked Beetroot Recipe - preparation 15 minutes cooking time 1 hour 30 minutes Serves 6

Ingredients:
1kg /2¼lb beetroot (beets)
15g/½oz/1 tbsp butter
salt and ground black pepper
chopped fresh parsleyto garnish
balsamic vinegar to drizzle

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Trim the beetroot and rinse in cold water.

3 Rub the butter over a large piece of foil. Place the beetroot on the buttered foil and season with salt and pepper. Bring the edges of the foil up to the centre over the beetroot and seal to make a parcel. Put on a baking sheet.

4 Bake in the oven for 11½ hours until the beetroot are tender and the skin peels away easily.

5 Set aside until cool enough to handle, then rub off the skins and cut the beetroot into cubes.

6 Scatter the chopped parsley or chives over the top and serve, if wished, drizzled with some balsamic vinegar.

Braised Red Cabbage

How to Make Braised Red Cabbage Recipe - preparation 15 minutes cooking time 50 minutes Serves 6

Ingredients:
1 tbsp olive oil
1 red onion, chopped
2 cooking (green) apples, peeled, cored and diced
1kg/2¼lb red cabbage, shredded
2 tbsp light brown sugar
2 tbsp red wine vinegar
½ tsp each ground allspice and cinnamon
300ml/½ pint/1¼ cups hot vegetable stock
salt and ground black pepper

Method:
1 Heat the oil in a large pan, add the onion and cook over a low heat for 5 minutes. Add all the remaining ingredients and season with salt and pepper.

2 Bring to the boil, then reduce the heat, cover the pan and simmer gently for 45 minutes until nearly all the liquid has evaporated and the cabbage is really tender. Serve hot.

Neeps and Tatties

How to Make Neeps and Tatties Recipe - preparation 15 minutes cooking time 20 minutes Serves 4

Ingredients:
340g/12oz swede (rutabaga), peeled and cut into chunks
450g/1lb potatoes, cut into chunks
50g/2oz/4 tbsp butter
2 tbsp double (heavy) cream
freshly grated nutmeg
salt and ground black pepper
haggis to serve (optional)

Method:
1 Bring a pan of lightly salted water to the boil, add the swede and cook for 20 minutes or until tender. Drain well.

2 Meanwhile, boil the potatoes in another pan of lightly salted water and cook for 15 minutes until tender. Drain well.

3 Mash the potatoes and swede separately with half the butter and cream each. Season with nutmeg, salt and pepper and serve with haggis, if wished.

Colcannon

How to Make Colcannon Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
900g/2lb potatoes, cut into chunks
50g/2oz/4 tbsp butter
1 small Savoy cabbage, shredded
75g/3oz lean bacon, chopped
100ml/3½fl oz/⅓ cup double (heavy) cream
salt and ground black pepper

Method:
1 Put the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 15–20 minutes until tender. Drain well and keep warm.

2 Meanwhile, melt the butter in a large frying pan. Add the cabbage and bacon and cook briskly over a medium heat for 3–4 minutes.

3 Mash the potatoes with the cream until smooth. Add the cabbage and bacon and mix together. Season with salt and pepper and serve.

Roast Parsnips

How to Make Roast Parsnips Recipe - preparation 10 minutes cooking time 45 minutes Serves 8

Ingredients:
4 tbsp duck fat or sunflower oil
8 thick parsnips, quartered lengthways
3 tbsp semolina (farina)

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the fat or oil in a large roasting pan and pop it in the oven to get spitting hot.

3 bring the parsnips to the boil in a pan of cold salted water. Boil for 5 minutes, then drain and leave in the colander for a few minutes. Put the semolina on a plate and use to coat the parsnips, shaking off any excess.

4 Put the parsnips in the roasting pan, tossing to coat in the hot fat. Roast in the oven for 35–40 minutes, turning twice, until they are crisp and golden brown. Serve immediately.

Bubble and Squeak

How to Make Bubble and Squeak Recipe - preparation 15 minutes plus cooling cooking time 45 minutes Serves 12

Ingredients:
900g/2lb potatoes, cut into chunks
50g/2oz/4 tbsp butter
1 large onion, chopped
2 large leeks, shredded
225g/8oz green cabbage, shredded
flour to dust
2 tbsp oil
salt and ground black pepper

Method:
1 Cook the potatoes in a large pan of lightly salted boiling water until tender, then drain and mash.

2 Heat half the butter in a large non-stick frying pan and cook the onion, leeks and cabbage over a low heat for 10 minutes, stirring, or until tender and starting to colour.

3 Mix the cooked vegetables with the mashed potatoes and season with salt and pepper. Leave to cool, then mould into 12 patties and dust with flour.

4 Heat the oil and remaining butter in a non-stick frying pan and cook the patties for 4 minutes on each side or until they are golden brown. Serve immediately.

Oven Chips

How to Make Oven Chips Recipe - preparation 10 minutes cooking time 40 minutes Serves 4

Ingredients:
900g/2lb potatoes
3 tbsp olive oil
sea salt flakes

Method:
1 Preheat the oven to 240°C/475°F/Gas 9.

2 Peel the potatoes and cut into chips. Add to a pan of lightly salted boiling water, cover and bring back to the boil, then boil for 2 minutes. Drain well and pat dry with kitchen paper.

3 Transfer the potatoes to a large roasting pan. Toss with olive oil and season lightly with sea salt.

4 Bake for 35–40 minutes or until golden brown and cooked, turning occasionally. Drain on kitchen paper and serve.

Roast Potatoes

How to Make Roast Potatoes Recipe - preparation 20 minutes cooking time 1 hour 50 minutes Serves 6

Ingredients:
1.5kg/3lb 5oz potatoes, cut into large chunks
4 tbsp duck fat or olive oil
sea salt

Method:
1 Put the potatoes in a large pan of salted water. Cover and bring to the boil. Boil for 6–7 minutes, then drain well.

2 Return the potatoes to the warm pan and shake them roughly, so they become fluffy around the edges.

3 Preheat the oven to 220°C/425°F/Gas 7.

4 Heat the fat or oil in a large roasting pan on the hob. When it sizzles, add the potatoes. Baste the potatoes, taking care as the fat will splutter.

5 Roast the potatoes in the oven for 1 hour, then reduce the oven temperature to 200°C/400°F/Gas 6 and roast for 40 minutes. Turn the potatoes only once during cooking to crisp and brown them.

6 Season with a little salt just before serving.

Spiced Potato Wedges

How to Make Spiced Potato Wedges Recipe - preparation 10 minutes cooking time 45 minutes Serves 8

Ingredients:
4 large sweet potatoes
3 large baking potatoes
4 tbsp olive oil
a pinch of dried chilli flakes
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Cut the sweet potatoes and baking potatoes into wedges and place in a bowl. Pour the oil over, then sprinkle over the chilli flakes and season with salt and pepper.

3 Arrange the potato wedges in a large roasting pan and cook in the oven for 40–45 minutes, turning occasionally, until tender and golden brown. Serve immediately.

Boulangere Potatoes

How to Make Boulangere Potatoes Recipe - preparation 15 minutes cooking time 1 hour 30 minutes Serves 6

Ingredients:
butter to grease
1kg/2¼lb potatoes, peeled
1 tbsp fresh thyme leaves
475ml/16fl oz/scant 2 cups hot vegetable stock
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Butter a large ovenproof dish.

2 Slice the potatoes very thinly, preferably with a mandolin. Arrange half the slices in a layer in the buttered dish. Sprinkle with some of the thyme and salt and pepper and cover with the rest of
the potatoes.

3 Pour the hot stock over the top and place a sheet of buttered parchment paper on top of the potatoes.

4 Cook in the oven for 30 minutes, then remove the parchment paper and cook uncovered for 1 hour until the potatoes are cooked and crisp and golden brown on top. Serve hot.

Squid and Tomato Pasta

How to Make Squid and Tomato Pasta Recipe - preparation 5 minutes cooking time 15 minutes Serves 4

Ingredients:
450g/1lb spaghetti
2 tbsp olive oil
2 garlic cloves, chopped
a pinch of dried chilli flakes
12 cherry tomatoes, chopped
2 squid, cleaned and sliced
salt and ground black pepper
lemon wedges to serve

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Heat the oil in a pan and add the garlic. Cook for 1 minute, then add the chilli flakes and cook for 1 minute.

3 Stir in the tomatoes and squid and cook for 5 minutes until the squid is tender. Season with salt and black pepper.

4 Drain the pasta, return to the pan and add the sauce. Toss together and serve with lemon wedges.

Spinach and Ricotta Cannelloni

How to Make Spinach and Ricotta Cannelloni Recipe - preparation 25 minutes cooking time 1 hour Serves 4

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
2 tsp balsamic vinegar
450g/1lb spinach
500g/1lb 2oz/3 cups ricotta cheese
1 large (US extra-large) egg, beaten
4 tbsp freshly grated Parmesan
freshly grated nutmeg
12 cannelloni tubes
125g/4oz mozzarella, cubed
salt and ground black pepper

Method:
1 Heat the oil in a pan and gently cook the onion over a low heat for 10 minutes or until softened. Add the garlic and cook for 1 minute. Pour in the tomatoes and bring to the boil. Reduce the heat and simmer for 20 minutes or until slightly thickened. Add the balsamic vinegar.

2 Meanwhile, wash the spinach, discarding any tough stalks, and put in a large pan over a low heat. Cover the pan and cook for 2 minutes, shaking, until it wilts. Drain well in a colander, pressing down with a saucer, and roughly chop.

3 Preheat the oven to 180°C/350°F/Gas 4 and lightly oil a baking dish. Mix together the ricotta, egg, Parmesan and nutmeg with the spinach. Season with salt and pepper.

4 Use the spinach mixture to fill the cannelloni tubes and put in the baking dish in a single layer. Pour the tomato sauce over and dot with the mozzarella.

5 Bake in the oven for 30 minutes or until golden brown.

Spinach and Ricotta Cannelloni

Spicy Rice Bake

How to Make Spicy Rice Bake Recipe - preparation 15 minutes plus chilling cooking time 40 minutes Serves 8

Ingredients:
3 tbsp olive oil
1 large red onion, thinly sliced
1 red chilli, seeded and sliced
juice of 1 lime
1 tbsp brown sugar
340g/12oz/1½ cups basmati rice
1 bunch of fresh mint, chopped
a few fresh basil leaves, torn
3 tbsp toasted flaked almonds
salt and ground black pepper

Method:
1 Heat the oil in a frying pan and fry the onion for 10 minutes over a medium heat until golden and tender. Add the chilli, lime juice and sugar. Cool, then cover and chill.

2 Meanwhile, cook the rice according to the pack instructions. Spread on a baking sheet and leave to cool, then chill.

3 Preheat the oven to 200°C/400°F/Gas 6.

4 Put the rice in a shallow ovenproof dish. Stir in the onion mixture and season with salt and pepper.

5 Bake in the oven for 20 minutes until piping hot. Stir in the mint, basil and almonds and serve immediately.

Spicy Rice Bake

Fettuccine Carbonara

How to Make Fettuccine Carbonara Recipe - preparation 5 minutes cooking time 10 minutes Serves 4

Ingredients:
340g/12oz fettuccine
175g/6oz smoked bacon, diced
1 tbsp olive oil
2 large egg yolks
150ml/¼ pint/scant ⅔ cup double (heavy) cream
50g/2oz Parmesan, grated
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain.

2 Meanwhile, fry the bacon in the oil until golden brown and crisp. Add to the drained pasta and keep hot.

3 Beat the egg yolks and cream together in a bowl.

4 Stir into the pasta with the Parmesan and parsley, mixing well. Season to taste and serve immediately.

Chickpea and Spinach Pilaff

How to Make Chickpea and Spinach Pilaff Recipe - preparation 10 minutes cooking time 25 minutes plus standing Serves 4

Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
25g/1oz/2 tbsp butter
1 tsp cumin seeds
175g/6oz/¾ cup long-grain rice
600ml/1 pint/2½ cups hot vegetable stock
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
340g/12oz baby spinach leaves
salt and ground black pepper
natural yogurt to serve

Method:
1 Heat the oil in a large pan over a low heat. Add the onion and garlic and cook for 10 minutes, stirring, until tender.

2 Add the butter, then stir in the cumin seeds and rice. Cook for 2 minutes, then add the hot stock. Bring to the boil, then reduce the heat and simmer for 10–12 minutes until most of the liquid has been absorbed and the rice is tender.

3 Remove the pan from the heat and stir in the chickpeas and spinach. Cover with a lid and leave to stand for 5 minutes until the spinach has wilted and the chickpeas are heated through. Season to taste with salt and pepper.

4 Fluff up the rice grains with a fork and serve immediately with some natural yogurt.

Quiche Lorraine

How to Make Quiche Lorraine Recipe - preparation 35 minutes cooking time 1 hour plus cooling Serves 8

Ingredients:
225g/8oz shortcrust pastry
flour to dust
For the filling
25g/1oz/2 tbsp butter
1 small onion, finely chopped
225g/8oz unsmoked streaky bacon, chopped
4 large eggs, beaten
400ml/14fl oz/1⅔ cups crème fraîche
100g/4oz/1 cup grated Gruyère or Cheddar cheese
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Roll out the pastry on a lightly floured surface and use to line a 23cm/9in deep, loose-based tart tin. Line with parchment paper and baking beans and bake in the oven for 15 minutes. Remove the paper and return to the oven for a further 5 minutes. Reduce the oven temperature to 190°C/375°F/Gas 5.

3 Melt the butter in a frying pan, add the onion and cook for 5 minutes over a medium heat. Add the bacon and cook, stirring, until golden brown.

4 Mix the eggs with the crème fraîche and grated cheese, and season with salt and pepper. Put the bacon mixture in the pastry case and pour over the egg mixture to fill the case.

5 Cook in the oven for 30–35 minutes until golden brown and just set. Serve lukewarm or cold, cut into wedges.

Macaroni Cheese

How to Make Macaroni Cheese Recipe - preparation 10 minutes cooking time 15 minutes Serves 4

Ingredients:
340g/12oz macaroni
1 quantity béchamel sauce
½ tsp grated nutmeg
225g/8oz/2 cups grated Cheddar cheese
3 tbsp fresh white breadcrumbs
salt and ground black pepper

Method:
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.

2 Make the béchamel sauce and stir in the grated nutmeg with the pasta and most of the cheese. Mix well, then transfer to an ovenproof dish.

3 Preheat the grill (broiler) to high. Sprinkle the breadcrumbs and remaining cheese over the top and pop under the grill for 4–5 minutes until golden brown and bubbling. Serve hot.

Spiced Saag Aloo

How to Make Spiced Saag Aloo Recipe - preparation 15 minutes cooking time 55 minutes Serves 4

Ingredients:
2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 tbsp black mustard seeds
1 tsp each cumin seeds, ground turmeric and garam masala
900g/2lb potatoes, cubed
salt and ground black pepper
450g/1lb baby spinach leaves

Method:
1 Heat the oil in a pan and fry the onion over a medium heat for 10 minutes or until golden, stirring occasionally.

2 Add the garlic, mustard and cumin seeds, garam masala and turmeric and cook for 1 minute. Add the potatoes, salt and pepper and 150ml/¼ pint/scant ⅔ cup water.

3 Cover the pan, bring to the boil, then reduce the heat and cook gently for 30 minutes until tender and most of the liquid has been absorbed.

4 Stir in the spinach and cook until it starts to wilt. Serve immediately with curry or boiled rice.

Cauliflower Cheese

How to Make Cauliflower Cheese Recipe - preparation 5 minutes cooking time 20 minutes Serves 2

Ingredients:
1 cauliflower
1 quantity béchamel sauce
2 tsp Dijon mustard
125g/4oz/1 cup grated Cheddar cheese, plus extra to sprinkle
salt and ground black pepper
a good pinch of cayenne pepper

Method:
1 Remove the outer leaves from the cauliflower and cut into four pieces or smaller florets.

2 Cook the cauliflower in a pan of lightly salted boiling water for 10–15 minutes until tender but not mushy. Drain well and place in an ovenproof dish. Preheat the grill (broiler) to hot.

3 Stir the mustard and grated Cheddar into the hot béchamel sauce until it melts. Pour over the cauliflower. Sprinkle with a little grated cheese, black pepper and cayenne.

4 Grill (broil) for 2–3 minutes until golden brown and bubbling.

Quick Fish and Chips

How to Make Quick Fish and Chips Recipe - preparation 15 minutes cooking time 12 minutes Serves 4

Ingredients:
sunflower oil for deep-frying
50g/2oz/½ cup self-raising (self-rising) flour plus extra to coat
50g/2oz/½ cup cornflour (cornstarch)
1 medium (US large) egg white
125ml/4fl oz/½ cup cold sparkling water
4 x 150g/4oz cod or haddock fillets
900g/2lb potatoes, cut into chips
salt and ground black pepper
salt and vinegar to serve

Method:
1 Heat the oil in a deep-fryer to 190°C/375°F.

2 To make the batter, mix the flour, cornflour and salt and pepper in a large bowl. Whisk the egg white until frothy. Whisk the water into the flour, a little at a time, and then whisk in the egg white.

3 Coat two fish fillets lightly with flour and then dip into the batter, allowing some to drip off.

4 Put half the chips into the deep-fryer, then add the battered fish. Fry for 6 minutes or until just cooked, then remove and drain on kitchen paper. Keep warm.

5 Dip the remaining fish fillets into the flour and batter, then deep-fry with the remaining chips.

6 Serve immediately with salt and vinegar.

Homemade Smoked Haddock Kedgeree

How to Make Homemade Smoked Haddock Kedgeree Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
175g/6oz/¾ cup long-grain rice
450g/1lb smoked haddock fillets
2 medium (US large) eggs, hard-boiled and shelled
50g/2oz/4 tbsp butter
salt and cayenne pepper
chopped fresh parsley to garnish

Method:
1 Cook the rice according to the pack instructions.

2 Meanwhile, put the haddock in a large frying pan with just enough water to cover. Simmer very gently for about 10–15 minutes until tender. Drain, skin and flake the fish, discarding any bones.

3 Chop one egg and slice the other. Melt the butter in a pan, add the cooked rice, haddock, chopped egg and seasoning to taste. Stir over a low heat for 5 minutes.

4 Serve garnished with parsley and the sliced egg.

Homemade Smoked Haddock Kedgeree

Venison Sausages

How to Make Venison Sausages Recipe - preparation 15 minutes cooking time 35 minutes Serves 6

Ingredients:
12 venison sausages
6 tsp redcurrant jelly
mashed potatoes to serve
For the red onion marmalade
450g/1lb red onions, chopped
2 tbsp olive oil
4 tbsp red wine vinegar
2 tbsp brown sugar
salt and ground black pepper

Method:
1 Preheat the oven to 220ºC/425°F/Gas 7.

2 Put the sausages in a small roasting pan. Roast in the oven for 25 minutes, turning once or twice. Spoon the redcurrant jelly over them and return to the oven for 10 minutes.

3 Meanwhile, make the red onion marmalade. Gently cook the red onions in the oil over a very low heat for 20 minutes. Add the vinegar, sugar and seasoning. Simmer for 5 minutes or until the onions are very tender.

4 Serve the sausages with the red onion marmalade and some mashed potatoes.

Restaurant Toad In The Hole

How to Make Restaurant Toad In The Hole Recipe - preparation 10 minutes cooking time 25–30 minutes Serves 2

Ingredients:
125g/4oz/1 cup plain (all-purpose) flour, sifted
2 large eggs, lightly beaten
150ml/¼ pint/scant ⅔ cup milk
2 tbsp oil
4 pork sausages
salt and ground black pepper
broccoli to serve

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Put the flour in a bowl, make a well in the centre and pour in the eggs and milk. Beat vigorously and season well with salt and pepper. Let the batter stand for 10 minutes.

3 Put the oil and sausages in a 600ml/1 pint shallow ovenproof dish and cook in the oven for about 10 minutes, turning the sausages once or twice.

4 Pour in the batter and return to the oven for 15–20 minutes until the batter is well risen, crisp and golden brown all over. Serve immediately with broccoli.

Restaurant Toad In The Hole