home style potato salad

How to make home style potato salad recipe - There are many ways to prepare a potato salad, and this tasty version is a Midwestern classic.

SERVES 6

PREP TIME 10 mins, COOK TIME 20–25 mins, plus cooling

Ingredients:
21⁄4lb (1kg) potatoes, peeled
salt and freshly ground black pepper
1⁄4 cup good-quality mayonnaise
2 tsp Dijon mustard
1 celery stalk, finely chopped
bunch of scallions, white and pale green parts only, finely chopped
1 tbsp capers, drained or rinsed, and finely chopped
1 tbsp lemon juice

Method:
1 Cook the potatoes whole in a large pan of boiling salted water for 20–25 minutes until tender. Drain and set aside to cool. When cold, peel and cut the potatoes carefully into 1 1⁄4in (3cm) cubes.

2 In a bowl, mix together the mayonnaise, mustard, celery, scallions, capers, and lemon juice, and season well.

3 Place the potatoes into a large serving bowl and gently toss the mayonnaise mixture through the potatoes, being careful not to break them up.

home style potato salad

salad dressings

How to make salad dressings recipe - From a rich and herby Green Goddess to a light and elegant raspberry walnut vinaigrette, these dressings enhance any salad.

Green Goddess
MAKES 2 cups, PREP TIME 10 mins

Ingredients:
3 anchovies from a can, or 2 tsp anchovy paste
2 garlic cloves, crushed
1⁄2 cup mayonnaise
1⁄2 cup sour cream
1⁄2 cup chopped parsley
1⁄4 cup chopped tarragon
3 tbsp chopped chives
juice of 1 lemon
salt and freshly ground black pepper

Method:
Put all the ingredients in a food processor and blend until smooth. Season to taste.

Thousand Island 
MAKES 2 cups, PREP TIME 10 mins

Ingredients:
1⁄2 cup mayonnaise
2 tbsp ketchup
2 tbsp pickle relish
2 tsp finely chopped red onion
salt and freshly ground black pepper

Method:
Put all the ingredients in a food processor and blend until smooth. Season to taste.

Buttermilk ranch
MAKES 2 cups PREP TIME 10 mins

Ingredients:
4 cups mayonnaise
1⁄3 cup buttermilk
1⁄2 cup sour cream
1⁄2 tsp onion powder
1⁄2 tsp freshly ground black pepper
1⁄2 tsp garlic powder
1⁄2 tsp dried thyme
1 tbsp chopped parsley

Method:
Put all the ingredients in a food processor and blend until smooth. Season to taste.

Raspberry walnut
MAKES 2 cups, PREP TIME 10 mins
1⁄2 tsp honey mustard
1 tsp sugar
1⁄4 cup red wine vinegar
5–7 raspberries
1 shallot, about 2oz (60g)
1⁄2 cup walnut oil
salt and freshly ground black pepper

Method:
Put the mustard, sugar, vinegar, raspberries, and shallot in a food processor and pulse to a purée. Blend on a high setting, while pouring the oil in a thin stream through the opening (in the top)
of the processor, until light and fluffy. Season to taste.

Catalina
MAKES 2 cups, PREP TIME 10 mins

Ingredients:
1 large onion, about 12oz (350g), chopped
3 tbsp ketchup
1 tbsp sugar
2 tbsp light brown sugar
1⁄4 cup red wine vinegar
1 tsp Worcestershire sauce
1 tsp smoked paprika or ancho chile powder
1⁄2 cup light olive oil or vegetable oil
salt and freshly ground black pepper

Method:
Put the onion, ketchup, both the sugars, vinegar, Worcestershire sauce, and smoked paprika in a food processor. Blend on a high setting, while pouring the oil in a thin stream through the opening
(in the top) of the processor, until light and fluffy. Season to taste.

salad dressings

shrimp, corn, and avocado salad

How to make shrimp, corn, and avocado salad recipe - This healthy main course salad is packed with color and flavor. Try it with baby spinach or finely shredded raw kale.

SERVES 2

PREP TIME 15 mins, plus marinating, COOK TIME 20 mins, plus cooling

Ingredients:
1 large ear of corn
7oz (200g) raw shrimp, peeled and deveined
1⁄3 cup finely chopped cilantro
juice of 1 lime
3 tbsp extra virgin olive oil
2 tbsp pumpkin seeds
1 tbsp Thai sweet chili sauce
salt and freshly ground black pepper
mixed salad leaves, about 3 1⁄2oz (100g)
12 cherry tomatoes, halved
1 avocado, halved, pitted, peeled, and thickly sliced

Method:
1 Heat a grill pan on high heat. Rub the corn with a little oil and grill it in the pan for 5–10 minutes, turning occasionally, until it is blackened in places and the kernels are tender. Set it aside. When it is cool enough to handle, cut the kernels off the cob with a sharp knife, as shown in the technique on p152.

2 Meanwhile, put the shrimp in a small, nonreactive bowl (not aluminum or cast-iron), along with 1 tbsp each of the cilantro, lime juice, and oil and toss well to combine. Chill for 30 minutes.

3 Heat a heavy-based frying pan over medium heat and add the pumpkin seeds. Toast them for 2–3 minutes, stirring frequently, until they begin to color and make a popping sound. Set aside to cool.

4 For the dressing, put the sweet chili sauce and the remaining cilantro, lime juice, and oil in a blender or food processor. Season well and blend until it has emulsified to a thick, vivid green dressing.

5 Reheat the grill to high heat and grill the marinated shrimp for a minute or two on each side until pink all over and charred in places. Set aside to cool.

6 When everything has cooled down, assemble the salad. Put the mixed leaves into a bowl and toss with the dressing. Add the cherry tomatoes and corn kernels, and toss again. Arrange the avocado slices and grilled shrimp on the top, and scatter with the toasted pumpkin seeds to serve.

egg salad with celery, capers, and dill

How to make egg salad with celery, capers, and dill recipe - A step up from traditional egg salad, try this spread on whole-grain bread for a quick, delicious lunch.

SERVES 2–3

PREP TIME 10 mins, plus cooling, COOK TIME 10 mins

Ingredients:
6 eggs
1⁄3 cup good-quality mayonnaise
1 tbsp lemon juice
1 celery stalk, finely chopped
1 heaped tbsp finely chopped dill
1 heaped tbsp Dijon mustard
1 large scallion, finely chopped
1 heaped tbsp capers, drained and roughly chopped
pinch of salt and freshly ground black pepper
pinch of smoked paprika, to serve

Method:
1 Bring a saucepan of water to a boil, lower the eggs into the water using a large spoon, and boil for 8 minutes. Remove with a slotted spoon, run under cold water, and leave to cool. When cool enough to handle, peel the shells from the eggs.

2 In a large bowl, beat the remaining ingredients, except the paprika, until well combined.

3 Finely chop the boiled eggs and gently mix them into the mayonnaise mixture, being careful not to break up the eggs too much. Serve sprinkled with paprika.

COOK’S TIP
Try using this as a filling for a light, flavorsome packed lunch for children. It also serves as a good source of protein.

fried chicken cobb salad

How to make fried chicken cobb salad recipe - This main course salad is served with a sharp, salty buttermilk and blue cheese dressing.

SERVES 4

PREP TIME 20 mins, plus soaking, COOK TIME 20 mins

Ingredients:
2 skinless boneless chicken breasts
1 tsp cayenne pepper
salt
1 cup whole milk
8 smoked bacon slices
1⁄2 cup all-purpose flour
1⁄2 cup breadcrumbs
1 tbsp chipotle paste
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
bunch of baby spinach or arugula leaves
10oz (300g) cherry tomatoes, halved
1 avocado, pitted, peeled, and chopped
4 hard-boiled eggs, roughly chopped

For the blue cheese dressing:
2 tbsp mayonnaise
1⁄2 cup sour cream
1⁄3 cup buttermilk
1 cup blue cheese, crumbled
2 tbsp apple cider vinegar

Method:
1 Put the chicken in a pan along with the cayenne pepper and 1 tsp salt. Pour in the milk and leave the chicken to soak for 2 hours in the fridge.

2 In a frying pan, dry-fry the bacon over medium heat until crispy. Remove from the pan and cool on a wire rack, then set aside.

3 In a shallow bowl, mix together the flour, breadcrumbs, chipotle paste, and 1 tbsp salt. Drain and discard the milk and turn the chicken in the bread mixture until well coated.

4 Pour the oil into a large, heavy-based saucepan or deep-fat fryer. Heat it to 375ºF (190ºC). Fry the chicken for 5–7 minutes, or until golden brown. Remove with a slotted spoon and cool on a wire rack. Set aside.

5 Spread the spinach evenly in a large, wide serving dish. Place the tomatoes in a row across the greens. Add the avocado, placing it next to the tomatoes, then add a row of the eggs. Chop the chicken into bite-sized pieces and distribute evenly around the salad. Crumble the bacon and scatter it over the top of the dish.

6 For the dressing, mix together the mayonnaise, sour cream, buttermilk, blue cheese, and vinegar. Serve the salad, while the chicken is still warm, with the buttermilk dressing on the side. Any leftover dressing will keep in the fridge for up to 3 days, tightly sealed.

WHAT’S THE STORY?
It is widely accepted that the first Cobb salad was made at The Brown Derby restaurant in Hollywood in the early 20th century, and was named in honor of the then owner, Bob Cobb. Exactly who created it, and when, is less clear, but there is no doubt that the eponymous salad, with its distinctive stripes of fresh, colorful ingredients, is a true Tinseltown classic.

fried chicken cobb salad

american waldorf salad

How to make american waldorf salad recipe - Created at the Waldorf Astoria Hotel in New York, this salad has been a favorite for over 100 years.

SERVES 4

PREP TIME 15 mins

Ingredients:
2 large apples
4 celery stalks, thinly sliced
25 red seedless grapes, halved
2 tbsp toasted and crushed walnuts
1⁄4 cup mayonnaise
juice of 1 lemon
salt and freshly ground black pepper
2 hearts of romaine lettuce

Method:
1 Remove the cores of the apples by using a corer. Then, using a sharp knife, cut the apples into slices of an even thickness. Stack the slices, a few at a time, and cut lengthwise through the pile and then crosswise, making equal-sized cubes.

2 Put the apples, celery, grapes, and walnuts in a bowl. Add the mayonnaise and lemon juice and toss well to combine. Season to taste.

3 Roughly chop the lettuce and divide between

4 plates. Serve the fruit and nut mixture on each bed of lettuce with a squeeze of lemon.

american waldorf salad

caesar salad with seared salmon

How to make caesar salad with seared salmon recipe - This salad uses an easy version of the classic Caesar dressing, replacing the traditional recipe made with raw egg.

SERVES 4

PREP TIME 20 mins, COOK TIME 20 mins

Ingredients:
2 salmon fillets, each 51⁄2oz (150g)
1 tbsp olive oil
salt and freshly ground black pepper
peanut or sunflower oil, for frying
3 heaped tbsp capers, drained and rinsed
1 large romaine lettuce, leaves torn
2 avocados, halved,
pitted, and sliced

For the dressing:
1⁄2 cup extra virgin olive oil
1 tbsp Dijon mustard
3 tbsp good-quality mayonnaise
4 anchovy fillets, chopped
1⁄2 tsp Worcestershire sauce
1 garlic clove, crushed
2 tbsp finely grated Parmesan cheese
pinch of sugar

Method:
1 Put a grill pan on high heat, or preheat the broiler on its highest setting. Rub the salmon with the olive oil, season well, and either grill in the grill pan or broil under the hot broiler for 3–4 minutes on each side. Set aside to cool, then flake the salmon into large pieces using your hands.

2 Pour the peanut or sunflower oil into a small, heavy-based saucepan to a depth of 1⁄2in (1cm) and heat over high heat. Meanwhile, dry the capers well on a piece of paper towel. When the oil is hot, drop the capers in (be careful, they will spit) and fry for a minute until puffed up and crispy. Remove from the oil with a slotted spoon and leave to cool on clean paper towels.

3 To make the dressing, put all the ingredients into the bowl of a mini food processor, or into a suitable container for a hand-held blender, and process or blend until the mixture has emulsified into a thick, creamy dressing. Season with pepper.

4 To serve, put the lettuce leaves in a large bowl and toss them in the dressing. Carefully toss through the sliced avocados, then arrange the flaked salmon over the top of the salad and scatter over the deep-fried capers.

black bean and chipotle soup

How to make black bean and chipotle soup recipe - Black beans are a good source of protein and fiber, and this soup makes a healthy and satisfying lunch in itself.

SERVES 4

PREP TIME 15 mins, COOK TIME 2–3 hrs

Ingredients:
9oz (250g) bacon, chopped
3 garlic cloves, crushed
1 onion, diced
2 x 14oz (400g) can black beans, unsalted
6oz (175g) cherry tomatoes, halved
3 cups hot chicken stock
1 tbsp ground cumin
1⁄2 tsp chipotle paste
salt and freshly ground
black pepper

For the topping:
2 smoked bacon slices
4 tbsp sour cream
1 avocado, halved, pitted, and sliced
bunch of cilantro leaves, roughly chopped

Method:
1 Put the bacon, garlic, and onion in a large soup pot and place over medium heat. Cook, stirring frequently, until the bacon begins to fry and the onions begin to soften.

2 Stir in the beans with their juices, tomatoes, chicken stock, ground cumin, and chipotle paste. Season to taste and bring to a boil. Reduce the heat and simmer, uncovered, for 2–3 hours, or until the soup has thickened and reduced by half.

3 In a frying pan, dry-fry the bacon slices until crisp. Remove from the pan and leave to cool, then crumble them into pieces.

4 Serve the soup hot, topped with the bacon, a dollop of sour cream, avocado, and cilantro.

black bean and chipotle soup

smoky split pea soup

How to make smoky split pea soup recipe - The croutons and crispy bacon garnish add a satisfying crunch to this hearty, warming soup.

SERVES 6–8

PREP TIME 5 mins, COOK TIME 1 hr 10 mins

Ingredients:
10 smoked bacon slices
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2 carrots, thickly sliced
2 potatoes, quartered
3 celery stalks, chopped
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp chopped oregano
8 cups hot chicken stock
1lb (450g) dry split peas
salt and freshly ground black pepper

For the croutons:
2 tbsp olive oil
2 garlic cloves, crushed
2–3 slices of day-old bread, cut into cubes

Method:
1 Brown the bacon in a heavy-based soup pot or flameproof casserole over medium heat. Take out a small amount of bacon and set aside for garnishing.

2 Add the onion and garlic to the pot. Stir in the carrots along with the potatoes, celery, and the herbs. Cook over low heat until the onions turn translucent, then add the stock and peas. Cover and cook over low heat for 45 minutes to 1 hour, or until the peas are soft.

3 Transfer the mixture to a food processor or use a hand-held blender and blend to a smooth purée. Season to taste.

4 For the croutons, heat the oil in a small pan over medium-high heat. Add the garlic and the bread and toss until brown. Crumble or finely chop the reserved bacon. Serve the soup hot, topped with the croutons and crumbled bacon.

smoky split pea soup

american new england clam chowder

How to make american new england clam chowder recipe - Once plentiful on the New England coast, clams were widely used as a source of cheap protein.

SERVES 4

PREP TIME 15 mins, COOK TIME 1 hr

Ingredients:
12oz (350g) thick-cut bacon, chopped
3 garlic cloves, crushed
1 large onion, roughly chopped
3 tbsp all-purpose flour
1 celery stalk, sliced
1lb 2oz (500g) fingerling potatoes, cut into thirds
13⁄4 pints (1 liter) hot chicken stock
2 x 101⁄2 oz (300g) can clams
1 cup heavy cream
juice of 1 lemon
salt and freshly ground black pepper
flat-leaf parsley, to garnish
crusty bread, to serve

Method:
1 In a large, heavy-based pan or soup pot, cook the bacon for 3–5 minutes, until sizzling and softened. Add the garlic, onion, flour, and celery. Cook until the onions are translucent.

2 Add the potatoes, along with the stock, clams, and cream. Simmer for 50–60 minutes, or until the potatoes are soft.

3 Add the lemon juice and season to taste. Garnish with the parsley and serve hot with crusty bread.

american new england clam chowder

creamy tomato soup with corn and peppers

How to make creamy tomato soup with corn and peppers recipe - This delicate soup brings together the best of the summer’s vegetable harvest in one creamy bowlful.

SERVES 8

PREP TIME 20 mins, COOK TIME 1 1⁄2 hrs

Ingredients:
3 tbsp olive oil
2 garlic cloves, crushed
1 onion, chopped
salt and freshly ground black pepper
2⁄3 cup tomato paste
4 x 14oz (400g) can chopped tomatoes
1 red bell pepper, seeded and diced
12oz (340g) can corn, drained
1 1⁄4 cup heavy cream
crusty bread or a Grilled cheese sandwich, to serve

Method:
1 In a large soup pot, heat 1 tbsp of oil over medium heat. Add the garlic and onion, and season. Add the tomato paste and stir for 2–3 minutes.

2 Add 2 cups of water, the tomatoes, and salt. Cover and simmer for 45 minutes.

3 Toss the pepper in the remaining oil. Broil on very low heat for 3–4 minutes, or until the pepper has roasted.

4 Using a hand-held blender, purée the tomato mixture in the pot. Stir in the corn and pepper, reserving a little of both to garnish, then add the cream. Simmer, uncovered, for a further 30–45 minutes. Remove from the heat, garnish with the reserved corn and pepper, and serve hot with crusty bread or a Grilled cheese sandwich.

COOK’S TIP
In high summer, use the kernels from 2 fresh corn cobs instead of using canned.

creamy tomato soup with corn and peppers

spicy chorizo minestrone

How to make spicy chorizo minestrone recipe - A classic Italian minestrone is given added spice with the use of chorizo, a Spanish cured pork sausage.

SERVES 8–10

PREP TIME 20 mins, COOK TIME 2 hrs

Ingredients:
1 tbsp olive oil
3 garlic cloves, crushed
9oz (250g) red onion, chopped
8oz (225g) green bell pepper, seeded and chopped
9oz (250g) celery stalks, chopped
7oz (200g) carrots, sliced
8oz (225g) zucchini, roughly chopped, skin-on
2 x 14oz (400g) can chopped tomatoes
14oz (400g) can chickpeas
3 cups hot chicken stock
8oz (225g) cherry tomatoes
salt and freshly ground black pepper
1lb 5oz (600g) chorizo
1 cup Parmesan rind
2oz (60g) kale, de-ribbed and chopped
8oz (225g) dried orecchiette pasta
6oz (175g) Portobello mushrooms, sliced

Method:
1 Heat the oil in a large soup pot over medium heat and add the garlic. Stir in the onion, pepper, celery, carrots, and zucchini. Cook for 5 minutes. Add the chopped tomatoes, chickpeas with their juices, stock, and cherry tomatoes. Season and bring to a boil.

2 Remove the skin from the chorizo and crumble the sausage meat into a frying pan. Cook for 5–7 minutes, until browned. Reserve the drippings and transfer the chorizo to the soup pot, along with the Parmesan. Stir to incorporate, reduce the heat, and simmer, uncovered, for 1 hour 45 minutes.

3 Stir in the kale and pasta. Cook for a further 15–20 minutes, or until the pasta is tender.

4 Meanwhile, cook the Portobello mushrooms in the frying pan with the chorizo drippings over medium heat for 3–5 minutes, until browned. Season to taste. Serve the soup hot, topped with the Portobello slices.

tortilla chicken soup

How to make tortilla chicken soup recipe - Full of the vibrant flavors of the Southwest, this colorful, hearty soup is a meal in itself.

SERVES 6

PREP TIME 20 mins, COOK TIME 45 mins

Ingredients:
3 tbsp olive oil
2 garlic cloves, crushed
1 jalapeño or other mild green chile, finely chopped
1 red onion, diced
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
15oz (400g) can corn, drained
15oz (400g) can black beans, drained
3 tbsp cornmeal or grits
2 x 15oz (400g) can chopped tomatoes
salt and freshly ground black pepper
2 tsp chipotle paste
5 cups hot chicken stock
2 chicken breasts, 12oz (350g) in total

To garnish:
3 tortillas, cut into 1⁄2in (1cm) strips
handful of cilantro, chopped
1⁄2 cup grated Cheddar cheese
juice of 1 lime

Method:
1 Heat 1 tbsp of the oil in a large soup pot over medium heat. Add the garlic, jalapeño, and onion, and cook over medium heat for 3–4 minutes. Add the peppers with the corn, beans, and cornmeal.
Simmer, stirring occasionally, for 2–3 minutes.

2 Stir in the tomatoes with their juices, a little salt, 1 tsp of the chipotle paste, and the stock. Reduce the heat to low and simmer for 35 minutes.

3 Meanwhile, season the chicken on both sides with salt and black pepper, and smear all over with the remaining chipotle paste. Heat 1 tbsp of the oil in a frying pan and cook the chicken breasts for 8–10 minutes per side, then cut them into 1⁄2in (1cm) slices and add to the soup.

4 Heat the remaining oil in a large frying pan over low-medium heat. Sauté the tortilla strips for 2–3 minutes, or until crisp and browned. Serve the soup hot, garnished with the cilantro, cheese, lime juice, and tortilla strips.

tortilla chicken soup

asian chicken and rice noodle soup

How to make asian chicken and rice noodle soup recipe - Make this with homemade chicken stock to get a second delicious meal from a simple roasted chicken.

SERVES 4

PREP TIME 20 mins, COOK TIME 25 mins

Ingredients:
2 tbsp olive oil
2 stalks of lemongrass, trimmed
bunch of scallions, trimmed and roughly chopped
2 red chiles, seeded and halved
2in (5cm) piece of ginger, cut into slices
small bunch of cilantro, leaves and stalks separated
5 cups hot chicken stock
7oz (200g) cooked chicken, shredded
1 cup soup noodles, such as vermicelli
salt and freshly ground black pepper

Method:
1 Heat the oil in a large saucepan. Roughly bruise the lemongrass with a rolling pin. Add the lemongrass, scallions, chiles, ginger, and cilantro stalks to the saucepan and cook over medium heat for 2 minutes to release their flavors.

2 Add the stock and bring to a boil. Reduce the heat to a gentle simmer and cook for about 20 minutes, until the vegetables are soft. Take the saucepan off the heat and pass the stock through a sieve to remove the vegetables. Wipe the saucepan clean and return the flavored stock to the heat.

3 Add the chicken and noodles, and continue to cook until the noodles are ready (according to the package instructions). Check the seasoning. Roughly chop the cilantro leaves and scatter over the hot soup before serving immediately.

COOK’S TIP
If you have extra stock, double the quantities and cook up to step 3. Add the chicken, but leave out the noodles. Freeze it in portions. Then, when needed, defrost the portions, bring to a boil, add the noodles, and cook until tender.

spicy pimiento cheese dip

How to make spicy pimiento cheese dip recipe - This versatile dip can be processed smooth as a dip for crackers or potato chips, or coarse for a sandwich filling.

SERVES 6

PREP TIME 10 mins, plus chilling

Ingredients:
2 1⁄4 cups grated sharp cheddar cheese
1⁄4 cup sour cream
1⁄4 cup good-quality mayonnaise
1⁄4 cup finely diced roasted red peppers (pimientos), from a can or jar
2 large scallions, trimmed and finely chopped
1 tsp smoked paprika
1 tsp cayenne pepper
salt and freshly ground black pepper, to taste
crackers or homemade baguette bruschetta, to serve

Method:
1 Put all the ingredients into a food processor and pulse until the mixture is well combined, but rough in texture.

2 Place the mixture in an airtight container and chill for at least 1 hour to allow the flavors to develop.

3 Serve with crackers or homemade baguette bruschetta.

COOK’S TIP
This tasty dip makes a delicious alternative filling for a Grilled cheese sandwich, layered with crispy, grilled prosciutto or applewood smoked bacon.

warm artichoke and spinach dip

How to make warm artichoke and spinach dip recipe - This rich, creamy dip is delicious served warm with home-made bruschetta or simple sliced baguette.

SERVES 4–6

PREP TIME 15 mins, COOK TIME 30 mins, plus cooling

Ingredients:
1 day-old baguette, thinly sliced
1 tbsp olive oil, plus extra for brushing
2 tbsp unsalted butter
2 garlic cloves, crushed
3⁄4 cup baby spinach
3⁄4 cup artichoke hearts preserved in oil, drained weight
1 cup cream cheese
1⁄2 cup finely grated Parmesan cheese
1⁄2 cup sour cream
1 tbsp all-purpose flour
3⁄4 cup grated Gruyère cheese
freshly ground black pepper

Method:
1 Preheat the oven to 350ºF (180ºC). Spread out the slices of baguette in a single layer over 1 or 2 baking sheets and brush them on both sides with a little oil. Bake them in the top of the oven for about 5 minutes on each side, until they are golden brown and crispy. Set aside to cool.

2 Melt the butter and oil in a large saucepan over medium heat. Add the garlic and cook for 2 minutes, until golden. Add the spinach and continue to cook for 2–3 minutes, stirring constantly, until
the spinach wilts. Place the spinach in a sieve and press down with the back of a spoon to remove any excess liquid. Let it cool, then roughly chop it.

3 Rinse the artichokes under cold running water and pat them dry. Roughly chop them and set them aside. Place the cream cheese, Parmesan, sour cream, flour, and half of the Gruyère cheese in a food processor and process until smooth.

4 Add the spinach and artichokes to the mixture, season with pepper, and pulse briefly until the mixture is well combined, but with small chunks of vegetables still visible.

5 Pour the mixture into individual ramekins or a 8in (20cm) ovenproof baking dish. Scatter with the remaining Gruyère cheese and bake at the top of the oven for 25–30 minutes, until the top is golden brown and the cheese is bubbling on the sides. Allow to cool for 10 minutes before serving with the baked baguette bruschetta.

warm artichoke and spinach dip

spicy corn fritters with salsa

How to make spicy corn fritters with salsa recipe - If you’re using young, tender corn, there is no need to cook it before making these flavor-loaded fritters.

SERVES 4

PREP TIME 20 mins, COOK TIME 10 mins

Ingredients:
2 corn cobs, about 9oz (250g) kernel weight
3⁄4 cup self-rising flour
1 tsp baking powder
2 large eggs
4 tbsp milk
1 tsp smoked paprika
or ancho chilli powder
2 scallions, finely chopped, green and white parts separated
4 tbsp chopped cilantro
1 red chile, seeded and finely chopped (optional)
salt and freshly ground black pepper
2 tbsp peanut or sunflower oil
2 ripe tomatoes, skinned and roughly chopped
2 tbsp extra virgin olive oil
dash of Tabasco or chili sauce

Method:
1 Hold the corn cobs upright on a chopping board and, using a sharp knife, cut downward to shear off the kernels.

2 Sift the flour and baking powder into a bowl. Mix the eggs and milk together in a bowl and gradually whisk them into the flour to make a thick batter. Add the corn, paprika, the white parts of the scallions, 2 tablespoons of the cilantro, and the chile (if using). Mix well and season.

3 Heat the peanut or sunflower oil in a large frying pan and add tablespoonfuls of the batter mixture. Use the back of the spoon to spread the fritters out slightly, and fry for 2–3 minutes on each side until puffed up and golden brown. Fry in batches until all the mixture is cooked, adding a little more oil as necessary.

4 Put the tomatoes, the remaining cilantro and scallions, olive oil, and Tabasco or chili sauce into a food processor and process until blended but still quite chunky. Check the salsa for seasoning and serve the hot fritters with the salsa on the side.

spicy corn fritters with salsa

new england crab dip

How to make new england crab dip recipe - Adding Greek yogurt to the mayonnaise gives a light, fresh taste to this dip, enhanced here with lemon and herbs.

SERVES 6

PREP TIME 5 mins

Ingredients:
1lb (450g) white crabmeat,
cooked or canned (drained)
4 tbsp thick Greek yogurt
2 tbsp good-quality mayonnaise
1 tbsp finely chopped dill
1 tbsp finely chopped chives
finely grated zest of 1⁄2 lemon
1⁄4 tsp cayenne pepper
salt and freshly ground
black pepper
crackers or homemade baguette
bruschetta, to serve

Method:
1 If using crabmeat from a cooked crab, extract the white meat, as shown in the technique below. Place the crabmeat in a bowl and mash it finely with the back of a fork to break up any large pieces.

2 Whisk together the yogurt and mayonnaise until well combined, then fold it into the crabmeat.

3 Add the dill, chives, lemon zest, and cayenne pepper and mix well. Season to taste. Serve with crackers or homemade baguette bruschetta.

EXTRACTING MEAT FROM A COOKED CRAB

1 Twist off the claws and legs and set them aside. Twist off the tail flap and discard. Break and separate the body from the shell. Discard the gills and stomach sac.

2 Cut the body into quarters and pick out the white meat with a fork. Using a nut cracker, break the shell of the claws and the legs across their narrowest part, and extract the white meat.

3 Using a spoon, scoop out the white meat from the shell. Remove and reserve the brown meat for another time and discard any pieces of shell or membrane from the crabmeat.

lemon shallot crab cakes

How to make lemon shallot crab cakes recipe - Fresh crabs, fished from the Chesapeake Bay, are traditionally used to make these famous Maryland crab cakes.

MAKES 4

PREP TIME 15 mins, COOK TIME 6–10 mins

Ingredients:
10oz (300g) cooked white and
brown crabmeat (to extract
crabmeat from shell)
1 egg
2⁄3 cup crushed crackers or dried breadcrumbs
juice of 1 lemon, plus extra
to serve
zest of 2 lemons
salt and freshly ground
black pepper
1 shallot, finely chopped
2 garlic cloves, crushed
peanut or sunflower oil, for frying

For the aïoli:
1 cup mayonnaise
juice of 1 lemon
bunch of scallions,
finely chopped
1 garlic clove, crushed

Method:
1 Rinse and pick over the crabmeat, removing any pieces of shell, then drain well. In a bowl, mix together the crab, egg, crackers, lemon juice and zest, and season to taste. Add the shallot and garlic, and mix well.

2 Take a quarter of the mixture and form a cake 3in (7.5cm) in diameter and set aside on a plate. Repeat to make 3 more cakes.

3 Pour the oil into a large, heavy-based frying pan to a depth of at least 1in (2.5cm). Heat the oil to 375ºF (190ºC), and fry the cakes for 3–5 minutes on each side, or until golden.

4 Meanwhile, make the aïoli. Mix together the mayonnaise, lemon juice, scallions, and garlic in a bowl. Season to taste. Serve the crab cakes hot with the aïoli and a squeeze of lemon.

COOK’S TIP
Add a finely chopped jalapeño or other mild green chile to step 1 for a spicy twist.

lemon shallot crab cakes

fried shrimp with lemon aioli

How to make fried shrimp with lemon aioli recipe - Japanese panko breadcrumbs give these shrimp a real crunch. Day-old breadcrumbs work well, too.

SERVES 4

PREP TIME 10 mins, COOK TIME 12–16 mins

Ingredients:
2 cups peanut or sunflower oil, for frying
1 egg
1 cup all-purpose flour
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 cup panko breadcrumbs or day-old breadcrumbs
24 shrimp, peeled and deveined

For the lemon aïoli:
1⁄2 cup mayonnaise
juice of 1⁄2 lemon
3 scallions, chopped
2 garlic cloves, crushed
salt and freshly ground
black pepper

Method:
1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375°F (190°C).

2 Break the egg into a bowl, add 1 tbsp water, and whisk with a fork. In a separate large bowl, mix the flour, paprika, cayenne pepper, salt, and breadcrumbs.

3 Dip the shrimp in the egg wash and toss them in the breadcrumb mixture, coating each one evenly. Fry the shrimp in batches of 6 for 3–4 minutes each, or until golden brown.

4 For the aïoli, whisk the mayonnaise, lemon juice, onions, and garlic in a small bowl and season to taste. Serve with the shrimp.

COOK’S TIP
When deep-frying, make sure you do not overcrowd the pan as the shrimp will not brown well.

fried shrimp with lemon aioli

pigs in blankets with parmesan pastry

How to make pigs in blankets with parmesan pastry recipe - These simple appetizers are a family favorite and can be made with whatever sausages you prefer.

MAKES 12

PREP TIME 30 mins, plus chilling, COOK TIME 25–30 mins

Ingredients:
1 cup all-purpose flour, plus extra for dusting
1⁄2 tsp paprika
1⁄2 tsp salt
freshly ground black pepper
8 tbsp unsalted butter, chilled
1⁄4 cup finely grated Parmesan cheese
12 cocktail sausages
1 tbsp Dijon mustard
1 egg, beaten, for glazing
ketchup and hot sauce, or a
crème fraîche and mustard dip, to serve

Method:
1 Sift the flour, paprika, salt, and a good grinding of pepper into a large mixing bowl. Coarsely grate the chilled butter directly into the flour mixture (dipping the butter in the flour first will stop it from sticking to the grater). Add the Parmesan cheese and mix well so that the butter is evenly distributed throughout the flour.

2 Make a well in the center of the flour mixture and add 3–4 tbsp of ice water. Bring the mixture together to form a rough dough,] wrap in plastic wrap, and chill for 30 minutes.

3 Preheat the oven to 400ºF (200ºC). On a lightly floured surface, roll out the dough to a 12 x 10in (30 x 25cm) rectangle. Cut the rectangle into 12 strips, each measuring 3⁄4 x 12in (2 x 30cm). If you do not get 12 strips, bring the trimmings together, re-roll, and cut until you have the required number of strips.

4 Brush the surface of the sausages with a little of the Dijon mustard, then wrap the pastry strips around the sausages in a spiral fashion, overlapping the pastry slightly and pressing lightly at each end to seal it. The ends of the sausages may stick out of the pastry. Lay the finished sausages on an oven sheet. Brush them lightly with a little egg wash and bake for 25–30 minutes, until golden brown.

5 Leave to cool on a wire rack for at least 5 minutes before serving hot, warm, or at room temperature. A little ketchup mixed with hot sauce, or a crème fraîche and mustard dip would be an ideal accompaniment to these savory snacks.

deviled duck eggs with smoked salmon

How to make deviled duck eggs with smoked salmon recipe - Adding lemon, dill, and smoked salmon can turn a simple boiled egg into an indulgent starter, picnic dish, or sandwich filling.

MAKES 8 egg halves

PREP TIME 15 mins, plus cooling, COOK TIME 15 mins

Ingredients:
4 duck eggs
1 heaped tbsp sour cream
1 tbsp chopped dill, plus extra to garnish
1 tbsp chopped chives
grated zest of 1⁄2 lemon
1 tsp lemon juice
salt and freshly ground
black pepper
1oz (30g) smoked salmon, finely diced

Method:
1 Place the eggs in a medium, heavy-based saucepan and cover with cold water. Bring the water to a boil, then reduce to a simmer and cook the eggs for 15 minutes until hard-boiled. Remove the pan from the heat, rinse the eggs under cold running water, and leave them to cool.

2 When the eggs are cold, peel off the shells, cut them in half horizontally and, using a teaspoon, carefully scoop out the egg yolks into a small bowl, leaving the egg whites intact. Cover the egg whites with plastic wrap and chill until needed.

3 Mash the egg yolks well with the back of a fork. Add the rest of the ingredients, except the smoked salmon, and mash them together until smooth. Season to taste.

4 Pile the filling into the center of the reserved egg whites with a spoon. Alternatively, transfer the filling into a piping bag and pipe into each egg half. Top with the diced salmon and garnish with dill.

tropical texas caviar

How to make tropical texas caviar recipe - This healthy, zesty dish is equally delicious as a simple dip with tortilla chips, or served alongside grilled meat or fish.

SERVES 4–6

PREP TIME 15 mins, plus resting

Ingredients:
1 jalapeño or other mild
green chile, seeded and finely chopped
1 mango, peeled and roughly chopped
1⁄2 pineapple or 7oz (200g) canned
pineapple, cut into cubes
2 garlic cloves, crushed
1 red bell pepper, seeded and roughly chopped
1 green bell pepper, seeded and roughly chopped
1 red onion, roughly chopped
1 tomato, roughly chopped
12oz (340g) can corn, drained
15oz (400g) can black-eyed
peas, drained
juice of 4 limes
salt and freshly ground black pepper
tortilla chips, to serve

Method:
1 In a large bowl, mix the jalapeño, mango, pineapple, garlic, peppers, onion, and tomato. Combine well with the corn and black-eyed peas.

2 Add the lime juice, season well, and cover. Leave to rest for 1 hour to allow the flavors to develop.

3 Serve chilled or at room temperature with tortilla chips for dipping.

WHAT’S THE STORY?
Texas caviar is a cold dish of cooked black-eyed peas soaked in vinaigrette and enhanced with various chopped vegetables and herbs. Black-eyed peas are a heat-loving plant widely grown in Texas, where Helen Corbett, a chef and cookbook writer who advocated the use of fresh ingredients, popularized the dish in the 1950s.

tropical texas caviar

spicy chicken nachos with jalapeños

How to make spicy chicken nachos with jalapeños recipe - Tender shredded chicken makes a healthy alternative to the more traditional pulled pork.

SERVES 4

PREP TIME 30 mins, COOK TIME 25–30 mins

Ingredients:
6oz (175g) skinless boneless
chicken breast
salt and freshly ground
black pepper
pinch of chile flakes
1 x 8oz bag tortilla chips
1 x 15oz can black beans, drained

For the pico de gallo:
2 red tomatoes, seeded and diced
1 red onion, diced
handful of cilantro, chopped, plus extra for garnishing
juice of 1 lime

For the quick pickles:
1 red onion, thinly sliced
1 jalapeño or other mild green chile, cut into 1⁄4in (5mm) slices
1 cup apple cider vinegar
1 tsp sea salt

For the queso:
1⁄2 cup half-and-half
1 cup grated Pepper Jack
cheese or mozzarella olive oil
1 onion, diced
2 garlic cloves, crushed
1 jalapeño or other mild green chile, finely chopped

Method:
1 For the pico de gallo, mix the tomatoes and onion with the cilantro and lime juice. Season to taste and set aside.

2 For the quick pickles, combine the onion and jalapeño in a nonreactive saucepan (not aluminum or cast iron) with the vinegar and sea salt and cook over low heat. Simmer for 5 minutes until the jalapeño turns dark green and the onion is translucent. Remove from the heat and set aside.

3 For the queso, put the cream and cheese in a small heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Cook for 10 minutes, stirring occasionally as the cheese melts.

4 Meanwhile, heat some oil in a small pan over medium heat and sauté the onion and garlic. Add the jalapeño. Once the jalapeño has softened slightly and the onion is translucent, stir in the melted cheese. Reduce the heat and stir occasionally.

5 Sprinkle the chicken with salt, pepper, and chile flakes and grill for 5–6 minutes on each side. Let it cool slightly, then shred with a fork.

6 Lay out half of the tortilla chips on a large plate, then pour over half the queso, followed by the black beans. Add a second layer of chips and the remaining queso. Top with the chicken, pico de gallo, and drained pickles. Garnish with cilantro before serving.

COOK’S TIP
If time is short, try using store-bought salsa and thinly sliced red onions for a quick but tasty alternative to the pico de gallo and the quick pickles.

smoky bacon potato skins

How to make smoky bacon potato skins recipe - Loaded with delicious fillings, these stuffed potato skins would make a welcome addition to any Super Bowl party.

MAKES 12

PREP TIME 20 mins, COOK TIME 1 hr 20 mins

Ingredients:
6 baking potatoes, about
2 3⁄4in (7cm) long, scrubbed
1 tbsp peanut or sunflower oil, plus extra for brushing
3 smoked bacon slices
3 tbsp sour cream
1 tsp smoked paprika or ancho
chile powder
salt and freshly ground
black pepper
3⁄4 cup finely grated cheese, such as sharp Cheddar
2 green onions, trimmed and
finely chopped
sour cream, to serve
snipped chives, to serve

Method:
1 Preheat the oven to 400ºF (200ºC). Put the potatoes in a bowl and drizzle over 1 tbsp of oil. Rub the potatoes all over with the oil, then pierce them with a fork and set them on a baking sheet. Bake for about 45 minutes, turning once, until they are cooked through and golden brown. Set aside to cool.

2 Meanwhile, put the bacon on a baking sheet and cook in the oven for about 10 minutes, turning once, until crispy. Drain on paper towels and set aside to cool, then dice it very finely.

3 Turn the oven up to 450ºF (230ºC). When the potatoes are cool enough to handle, cut them horizontally in half. Scoop out the insides, leaving a small amount of potato attached to the skin to make a sturdy shell. Brush the potato shells all over with a little oil, then put them back on the baking sheet, skin-side up. Bake them for 10 minutes, then turn them over and bake for a further 5 minutes. Remove from the oven.

4 While the shells are crisping, place the scooped-out cooked potatoes in a bowl, add the sour cream and smoked paprika, and season well. Mash until smooth.

5 Set aside a little of the grated cheese and add the rest to the mashed potato mixture, along with the chopped crispy bacon and the green onions. Mix well and stuff the filling into the crisped shells, mounding it up slightly in the center.

6 Top the loaded potato skins with the remaining cheese and bake for a further 10 minutes, until they are golden brown and hot right through. Serve with a teaspoon of sour cream and a sprinkling of snipped chives, if desired.

COOK’S TIP
Cook the potatoes up to 3 days in advance when using the oven for another dish perhaps and chill them until needed.

american buffalo chicken wings

How to make american buffalo chicken wings recipe - Hailing from Buffalo, New York, these sweet, spicy wings are served with a salty blue cheese dressing.

SERVES 6

PREP TIME 20–30 mins, plus resting, COOK TIME 40–50 mins

Ingredients:
1 cup all-purpose flour
1 cup breadcrumbs
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
2 cups buttermilk (or to make your own, see Cook’s tip, right)
24 bone-in chicken wings
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
1 cup hot sauce
2 garlic cloves, chopped
2 tbsp honey
1 stick butter

For the cheese dressing:
2 tbsp mayonnaise
1⁄2 cup sour cream
1⁄4 cup buttermilk
1⁄2 cup blue cheese, crumbled
2 tbsp apple cider vinegar

Method:
1 In a large bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, and salt. Pour the buttermilk into a separate bowl. Dip the chicken wings in the buttermilk and toss them in the flour
mixture, coating each one evenly. Refrigerate the coated chicken wings for at least 1 hour.

2 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC).

3 Meanwhile, in another saucepan, combine the hot sauce, garlic, honey, and butter and place over low heat. Let the butter melt, then simmer for 5 minutes.

4 When the oil is hot, fry the chicken pieces in batches, 4–5 pieces in each batch, for 8–10 minutes, or until golden brown. Remove the fried pieces from the oil with a slotted spoon and dip them in the sauce mixture. Turn the pieces through the mixture to coat them on all sides. Place on a wire rack to cool.

5 For the blue cheese dressing, process the mayonnaise, sour cream, buttermilk, blue cheese, and vinegar in a food processor. Serve the dressing in a small bowl alongside the chicken.

COOK’S TIP
If buttermilk isn’t available, you can make your own buttermilk substitute by combining 1 tbsp of lemon juice or vinegar with 1 cup of lowfat milk. Let it stand for 10 minutes before using.

American buffalo chicken wings

chunky guacamole feta salsa

How to make chunky guacamole feta salsa recipe - More substantial than a guacamole dip, this salsa is perfect with grilled lamb or beef.

SERVES 4

PREP TIME 10 mins, COOK TIME 15 mins

Ingredients:
1 corn cob
1 tbsp olive oil
2 ripe avocados, halved, pitted, and cut (see technique, below)
12 cherry tomatoes, halved or quartered, if large
2 large scallions, trimmed and finely chopped
2 heaped tbsp chopped cilantro
juice of 1 lime
1 tsp hot sauce
salt and freshly ground black pepper
1⁄2 cup feta cheese

Method:
1 Rub the corn cob with oil and grill for 5–10 minutes, turning occasionally, until lightly charred in places. Alternatively, grill it on a grill pan over high heat, or roast it directly over a gas flame or on a barbecue grill. Set it aside to cool.

2 When cool enough to handle, rest it vertically on a chopping board and, with a sharp knife, cut downward to shear off the kernels (see technique, p152).

3 In a large bowl, place the corn, avocados, tomatoes, and all but 1 tbsp each of the scallions and cilantro. Toss them together with the lime juice and hot sauce, and season well.

4 Place the guacamole in a large bowl and crumble over the feta cheese. To serve, top with the remaining green onions and cilantro.

STONING AND PEELING AN AVOCADO:
1 Slice the avocado lengthwise in half, cutting all the way around the central pit, then separate the two halves by twisting gently.
2 Strike the pit with the blade of a large knife to embed it, then twist and lift the knife to remove the stone.
3 Cut each avocado half in half again. Use a paring knife to lift off the skin gently. Cut into 1⁄2in (1cm) chunks to use in the recipe.

grilled peach salsa with corn chips

How to make grilled peach salsa with corn chips recipe - Full of vibrant colors and flavors, this salsa is great by itself or as an accompaniment to grilled fish.

SERVES 4

PREP TIME 20 mins, plus chilling, COOK TIME 15 mins

Ingredients
2 large peaches, not too ripe, halved and pitted
1 tbsp olive oil
2 ripe tomatoes, skinned,
seeded, and finely chopped
1 large green onion, trimmed and finely chopped
1⁄2 jalapeño or other mild green
chile, seeded and finely chopped
2 tbsp finely chopped cilantro
2 tbsp finely chopped mint
1 tbsp extra virgin olive oil
1 tbsp lime juice
1 tsp hot sauce
salt and freshly ground
black pepper

For the corn chips:
8 x 6in (15cm) corn tortillas
1 tbsp olive oil, or some olive
oil spray
4 tsp spice mix, such as
Old Bay or Cajun spice, or smoked paprika

Method:
1 Heat a grill pan or a barbecue grill to high heat. Grill the peach halves for 2–3 minutes on each side, until they blacken in places and start to soften. Cool, peel, and finely dice the peaches.

2 Transfer the peaches to a medium bowl and add the remaining salsa ingredients. Season to taste. Chill the salsa in the fridge for 1 hour to allow the flavors to develop.

3 Preheat the oven to 450ºF (230ºC). Brush or spray the corn tortillas on both sides with a little oil, then sprinkle 1⁄2 tsp spice mix on each. Pile the spiced tortillas in a stack, then cut them into 6 equal wedges. Lay out the spicy wedges in a single layer on several baking sheets, taking care that they do not touch each other.

4 Bake in the oven for 5 minutes, checking them after 3 minutes, as they can burn easily. They should be brown and crispy in places, but still chewy in the middle. Remove from the oven and place onto a wire rack to cool and crisp up further. Serve with the peach salsa, brought to room temperature before serving.

COOK’S TIP
Many oils and fats are now available in spray form. While many are artificial, and should be avoided, a natural olive oil spray is ideal here for coating the tortillas with a thin, even layer of oil.