Eggs Florentine pizzas

Ingredients

 6 bacon rashers
 150g baby spinach leaves
 2 medium pizza bases
 1/2 cup (125ml) tomato pizza sauce
 1 cup (80g) grated pizza cheese
 2 eggs
 100g truss grape tomatoes

Method

Step 1
Preheat oven to 220°C. Heat a large frying pan over high heat. Add the bacon and cook, turning occasionally, for 5 minutes or until bacon is crisp. Transfer to a paper towel-lined plate.
Step 2
Add spinach to pan and cook, stirring, for 2-3 minutes or until wilted. Season with salt and pepper. Remove from heat.
Step 3
Place pizza bases on an oven tray. Spread evenly with sauce. Sprinkle with half the cheese. Top with spinach and bacon then crack an egg in the middle of each pizza. Sprinkle with remaining cheese and top with tomatoes. Bake in oven for 8-10 minutes or until cheese is golden brown and bubbling and egg is cooked as desired. Remove from oven and serve immediately.

Pizza margherita

Ingredients

For the base
300g strong bread flour
1 tsp instant yeast
 (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil
, plus extra for drizzling
For the tomato sauce
100ml passata
handful fresh basil
 or 1 tsp dried
1 garlic clove, crushed
For the topping
125g ball mozzarella, sliced
handful grated or shaved Parmesan
handful cherry tomatoes, halved
To finish
handful basil
 leaves (optional)

Method

• Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
• Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
• Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Chicken and mushroom casserole

Ingredients

8 tbsp olive oil
flour, for dusting
400g /14oz chicken thighs, skinned and boned
150g /5½oz small onions, peeled
1 carrot, very finely chopped
1 celery stalk, very finely chopped
300g/10½oz button mushrooms, halved
200ml/7fl oz dry white wine
500ml/18fl oz chicken stock
freshly grated nutmeg, to taste
3 free range egg yolks, beaten with 4 tsp of milk
1 tbsp finely chopped fresh parsley

Method

• Heat six tablespoons of the olive oil in a frying pan over a medium heat.
• Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.
• Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.
• Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened.
• Add the wine and the stock, bring to a simmer and cook for a further 10 minutes.
• Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through
• Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley.

Chocolate peanut butter cheesecake

Ingredients

For the base
200g/7oz digestive biscuits
50g/2oz salted peanuts
100g/3½oz dark chocolate chips
50g/2oz unsalted butter, softened

For the filling
500g/1lb 1oz cream cheese
3 free-range eggs
3 free-range egg yolks
200g/7oz caster sugar
125ml/4¼fl oz soured cream
250g/9oz smooth peanut butter

For the topping
250ml/9fl oz soured cream
100g/3½oz milk chocolate chips
30g/1¼oz soft brown sugar

Method

• Preheat the oven to 170C/325F/Gas 3.
• For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food processor. Once the mixture comes together in a clump, turn it out into a 23cm/9in springform tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling.
• For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture.
• Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour, checking after 50 minutes. The top – only – should feel set and dry. When cooked, take the cheesecake out of the oven while you make the topping.
• For the topping, warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined, take off the heat.
• Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes.
• Once out of the oven, let the cheesecake cool completely in its tin, then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge slightly in advance, just to take the chill off: this will make it easier to spring from the tin. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

Recipe Tips
All ingredients should be at room temperature before you start. The cheesecake can be made up to 2 days ahead. Once made, cool and chill as directed. Do not cover until completely cold, then cover with a plate or cling film, making sure that the covering does not touch the surface of the cheesecake. Chill in the fridge until needed, then unmould and serve as directed. The cheesecake will keep in the fridge for up to 4 days in total.

The cheesecake can also be frozen for up to 1 month. To freeze, chill thoroughly, then wrap, still in its tin, in a double layer of cling film and one layer of aluminium foil. Defrost overnight in the fridge and eat within 2 days. Some condensation may appear on the surface of the cheesecake when defrosting but it's fine to eat.

Irish cream and chocolate cheesecake

Ingredients

100g/3½oz butter
250g/8¾oz digestive biscuits, crushed
600g/1lb 5oz cream cheese
25ml/1fl oz Baileys or other Irish cream liqueur
100ml/3½oz icing sugar
300ml/10½oz double cream, whipped
100g/3½oz grated chocolate

To garnish
200ml/7¼oz double cream, whipped
cocoa powder, to dust

Method

• Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
• Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
• Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
• Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.

Chocolate profiteroles

Ingredients

For the choux pastry
200ml/7fl oz cold water
4 tsp caster sugar
85g/3oz unsalted butter, plus extra for greasing
115g/4oz plain flour
pinch salt
3 medium free-range eggs, beaten

For the cream filling
600ml/1 pint double cream
1 orange, zest only
For the chocolate sauce
100ml/3½fl oz water
80g/3oz caster sugar
200g/7oz good-quality dark chocolate, broken into pieces

Method

• Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
• For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
• Turn up the heat, then quickly pour in the flour and salt all in one go.
• Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
• Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
• Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
• Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
• Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
• For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
• For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
• To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.
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Tiramisini

Ingredients

100ml/3½fl oz espresso or strong instant coffee
2 tbsp coffee liqueur
4 Savoiardi biscuits (fine sponge ‘ladyfinger’ biscuits)
2 free-range egg whites
250g/9oz mascarpone
2 tbsp honey
2 tbsp Marsala
1 tsp cocoa powder

Method

• Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool - I find ten minutes outside the window on a cool day does it!
• Break each Savoiardi sponge finger into about four and drop the pieces into four small martini glasses, then pour the cooled espresso mixture over them. Press down gently, making sure the biscuits are soaked all over.
• Using an electric hand-held whisk for ease, beat the egg whites in a bowl until they form soft peaks when the whisk is removed, and set aside for a moment.
• Scrape the mascarpone into another bowl, adding the honey: I love the way its mellow sweetness marries with the Marsala (though sugar would be fine, too). Beat with the whisk (no need to clean it out first) and, when smooth, slowly beat in the Marsala.
• Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into an elegant peak at the top.
• Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.

Egg custard tarts

Ingredients

For the sweet pastry
165g/5¾oz plain flour, plus extra for dusting
25g/1oz ground almonds
120g/4¼oz chilled unsalted butter, cubed
55g/2oz caster sugar
1 free-range egg

For the custard filling
700ml/1¼ pint full-fat milk
7 free-range egg yolks
90g/3¼oz caster sugar
freshly ground nutmeg

Method

• To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
• Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
• Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Roll out the sweet pastry on a lightly floured work surface.
• Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.
• For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.
• Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.
• Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.
• Sprinkle a small pinch of ground nutmeg into the middle of each tart.
• Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.
• Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.

Recipe Tips
These tarts are best eaten on the day they're made, as the pastry will soften over time.

Chocolate orange tart

Ingredients

For the pastry
100g/3½oz plain flour, plus extra for dusting
50g/1¾oz icing sugar
50g/1¾oz butter, diced, plus extra for greasing
1 large free-range egg yolk

For the chocolate filling
75g/2½oz butter
115g/4oz dark chocolate (no more than 60% cocoa solids), finely chopped
115g/4oz golden caster sugar
55g/2oz plain flour
4 medium free-range eggs

For the orange filling
25g/1oz butter
50g/1¾oz white chocolate
1 orange, finely grated zest only
35g/1¼oz golden caster sugar
25g/1oz plain flour
2 medium free-range egg yolks

Method

• Grease a 23cm/9in fluted tart tin with butter.
• For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough.
• Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes.
• Preheat the oven to 200C(180C fan)/400F/Gas 6.
• Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin.
• Line the tin with the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes.
• Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked.
• To make the chocolate filling, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand.
• To make the orange filling, melt the butter and white chocolate in a heatproof bowl set over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time and pour the mixture into a jug.
• Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect. Draw a cocktail stick through the filling to create a marbled effect.

Bake for 10-12 minutes, or until just set around the edges, but still slightly wobbly in the centre.
Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve.

Banoffee pie

Ingredients

For the caramel
100g/3½oz unsalted butter
100g/3½oz caster sugar
400g/14fl oz can condensed milk

For the banoffee pie
150g/5 oz digestive biscuits, crushed
230g/8oz pecans, halved
75g/3oz butter, melted
3 large bananas, chopped
250ml/10½oz double cream, whipped until soft peaks form when the whisk is removed
cocoa powder, for dusting

For the caramel sauce
125g/4oz unsalted butter
125g/4oz soft light brown sugar
125ml/4fl oz coconut milk

Method

• For the caramel, place the butter and sugar into a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolves.
• Add the condensed milk and slowly bring to the boil, stirring continuously, to make the caramel. As soon as the mixture thickens and begins to smell of caramel, remove from the heat and allow to cool.
• Meanwhile, for the banoffee pie, place the crushed biscuits and 115g/4oz of the pecans into a bowl. Add the butter and mix well.
• Transfer the mixture to a 25cm/10in cake tin. Press in to pack the mixture evenly into the base.
• Add the chopped bananas to the caramel mixture and mix well, then spread the mixture over the biscuit base.
• Transfer to the refrigerator to cool for 30 minutes.
• Remove from the fridge and spread the whipped cream evenly over the top of the banoffee layer.
• Place the remaining pecans over the top in a circular arrangement and dust with cocoa powder.
• For the caramel sauce, place the butter, sugar and coconut milk into a heavy-based pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce.
• To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce.

Pavlova

Ingredients

8 large egg whites (at room temperature)
pinch of salt
350g/12oz caster sugar
2 tsps/10g cornflour
pinch of cream of tartar
1 tsp/5ml white wine vinegar
4 drops vanilla essence
300ml/½pint double cream, firmly whipped
selection of prepared tropical fruit e.g. mango, pineapple, passion fruit.

Method

• Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper.
• Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon.
• Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours.
• Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert 'Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit.

Baked apples with Calvados sauce

Ingredients

For the baked apples
4 Reines des Reinettes apples, or similar russet apples, washed, dried
60g/2½oz unsalted butter, melted
4 tbsp caster sugar
For the Calvados sauce
50g/2oz caster sugar
20g/¾oz unsalted butter
40g/1½oz Braeburn apple, peeled, cut into 0.5cm/¼in dice
80ml/3¼oz apple juice
½ tsp arrowroot, diluted in a little water
1 tsp Calvados

For the garnish
15g/½oz bread, cubed
15g/½oz icing sugar
15g/½oz pistachio nuts
10g/¼oz whole almonds
5g flaked almonds
1-2 tsp Calvados

Method

• For the baked apples, preheat the oven to 170C/350F/Gas 4.
• Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife.
• Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked.
• For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel.
• Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture).
• Add the apple juice and bring to the boil.
• Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.
• For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray.
• Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray.
• Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool.
• To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes.

Whole tandoori chicken with coriander chutney

Ingredients

For the chicken
1.5kg/3½lb whole chicken
4 tbsp natural unsweetened yoghurt
1 tsp garam masala
4 tbsp single cream
2 tbsp medium-hot paprika
1 tsp medium-hot chilli powder
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
½ tsp turmeric
1 tbsp tomato purée
4 garlic cloves, crushed
2 tsp peeled and finely grated root ginger

For the coriander chutney
100g/4oz coriander leaves, roughly chopped
3 green finger chillies, roughly chopped
1 garlic clove, roughly chopped (optional)
½ tsp salt
1 tsp lemon juice
1 tsp demerara sugar

Method

• Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
• Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight.
• Preheat the oven to 180C/350F/Gas 4.
• Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.
• Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
• Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.

Super satay chicken

Ingredients

For the chicken
1 tbsp ground turmeric
1 tbsp ground cumin
1 large free-range chicken (about 1.8kg/4lb)
250g/9oz unsalted peanuts, roasted
2 stalks lemongrass, finely chopped
5cm/2in piece of galangal, grated
3 garlic cloves, grated
400ml/14fl oz coconut milk
4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets)
2 tbsp dried chilli flakes
1 lime, zest only

For the chilli dip
2 red peppers, chopped
4 red chillies, chopped
3 garlic cloves, grated
75g/2½oz caster sugar
100ml/3½fl oz white wine vinegar
1 tbsp cornflour, mixed with 2 tsp water
2 limes, juice only
large pinch of salt
1 tsp chilli flakes

For the salad
2 bunches spring onions, cut into 2cm/¾in pieces
150g/5½oz unsalted peanuts, roasted and roughly chopped
1-2 green chillies, thinly sliced
½ cucumber, sliced
1 bunch coriander, leaves picked and stalks finely chopped
2 tbsp clear honey
4 tbsp soy sauce
3 tbsp sesame oil
2 limes, juice only

Method

• Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight.
• Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight.
• The next day, preheat the oven to 120C/250F/Gas ½.
• Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes.
• Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool.
• For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip.

Peri peri roast chicken

Ingredients

For the chicken
2kg/4½lb whole chicken (preferably free-range or organic)
salt and freshly ground black pepper
150ml/5fl oz water, chicken stock or red wine

For the peri peri sauce
5 garlic cloves
1-5 red chillies (as hot as you dare!)
2cm/1in piece of ginger, grated
50ml/2fl oz vegetable oil
25ml/1 fl oz white or red wine vinegar
3 tbsp soy sauce
1-2 tbsp Tabasco (again as hot as you dare!)
2 tbsp smoked paprika
3 tsp dried oregano
1 tsp caster sugar (optional)
1 lime, zest and juice
For the vegetables
3 red onions
500g/1lb 2oz baby new potatoes

For the salad
1 lime, juice only
1 tsp caster sugar (or a squidge of honey)
3 tbsp extra virgin olive oil
130g/4½oz crispy salad leaves

Method

• Preheat the oven to 200C/400F/Gas 6. Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour.
• For the peri peri sauce, peel and roughly chop the garlic, halve, deseed and finely chop the chillies and place both in a small bowl. Add the rest of the peri peri sauce ingredients and stir to combine.
• Remove the chicken from the oven and tip three-quarters of the peri peri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, this is the peri peri style.
• To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear (without any pinkness). Once cooked, carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier. Using a slotted spoon remove the vegetables from the tin also, transferring them to a medium ovenproof dish. Then, put them back in the oven (with the oven now turned off) to keep warm.
• Carefully pour the oil out from the roasting tin, leaving the juice and sticky bits behind. Put it on a medium heat and add the remaining sauce and the water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom.
• Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), extra virgin olive oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large salad serving bowl, pour the dressing over and toss the leaves about.
• Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug.

Recipe Tips

A 1.5-1.8Kg (3Lb 6oz – 4Lb) chicken would be about enough to serve four people but I have given the recipe using a bigger bird so that it gives some leftover chicken for sandwiches the next day. If you use a different size to the one below then work out the cooking time based on 20 minutes per 450g (1Lb) plus 20 minutes. Regardless what size bird you use, cover it after 1 hour and add the onions and potatoes about 45 minutes before the end of cooking time. To speed up the process, use some good sharp scissors to snip the chicken along the backbone to splay it out and cook flat.

Cumin and yoghurt chicken with cucumber and dill salad

Ingredients

For the marinade
300ml/11fl oz natural yoghurt
2 tbsp mint or coriander, finely chopped
1 lemon, juice only
1 tbsp cumin seeds, ground
2 tbsp olive oil
2 cloves garlic, finely grated or crushed
good pinch of pepper

For the chicken
1kg/2lb 2oz chicken, preferably organic, spatchcocked
drizzle of olive oil

For the cucumber salad
1 large or 2 medium cucumbers
½ lemon, juice only
4 tbsp extra virgin olive oil
2 large tbsp chopped dill (mint or coriander is also great)
sea salt and freshly ground black pepper

Method

• For the chicken, mix all the marinade ingredients together in a bowl.
• With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat.
• Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks.
• Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked.
• Remove from the oven and leave to rest for 5-10 minutes.
• For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds.
• Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper.
• To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad.

Recipe Tips

To barbecue, cook as instructed but don't brown the chicken in the frying pan. Place the marinated chicken straight into the oven, and when it is done roasting, transfer to a pre-heated barbecue for ten minutes to brown. Do allow for resting time after this final sizzle.

Thai roast chicken

Ingredients

2 sticks lemongrass
50g/1¾oz ginger, peeled
3 spring onions
2 medium red chillies
2 medium yellow chillies
1 medium green chilli
1 tbsp ground turmeric
200ml/7oz groundnut oil
1 whole chicken

Method

• Set the oven to 180C/350F/Gas 4.
• Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.
• Brush the chicken generously with the spice mix.
• Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.
• Leave to rest for 15 minutes covered in foil before serving.

Oven-roasted chicken with sumac, pomegranate molasses, chilli and sesame seeds

Ingredients

1 whole chicken, about 2kg/4lb 8oz, jointed into 8 pieces
3 tbsp olive oil
1 tbsp sesame seeds

For the marinade
2 tbsp ground sumac
2 large garlic cloves, crushed or grated
½ -1 tsp chilli flakes
1 tbsp tomato purée
1 tbsp pomegranate molasses
1 tsp salt

Method

• Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.)

Thai beef and mango salad

Ingredients

2 beef frying steaks
1 tbsp vegetable oil
1 tbsp soy sauce
2 small carrots
5 spring onions
1 ripe mango
2 baby gem lettuces or 1 small lettuce
handful of salted peanuts (about 40g/1½oz ), optional

For the dressing
1 garlic clove
1 lime, juice only
1 tbsp caster sugar
1 tsp chilli flakes

Method

• Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.)
• Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl.
• Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest.
• While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately.

Beetroot, lentil and goats’ cheese salad

Ingredients

½ x 400g tin small green lentils, drained and rinsed
2 tsp olive oil
1 tsp wholegrain mustard
½ bag mixed salad leaves (about 60g)
100g/3½oz vacuum-packed cooked beetroot, quartered
50g/1¾oz soft goats’ cheese, sliced
salt and freshly ground black pepper

Method

• Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard.
• Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast.

Spicy tofu and edamame beans

Ingredients

For the tofu stir fry
2 tbsp groundnut oil
400g/14oz firm fresh tofu, drained and cut into 1cm/½in thick rectangles
3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Chinese black rice vinegar or balsamic vinegar
1 tsp dried chilli flakes

For the edamame beans
1 tbsp groundnut oil
1 red chilli, de-seeded and finely chopped
75g/3oz fresh or frozen edamame (soya) beans, out of their pods (defrosted)
1 tsp light soy sauce
1 tsp Chinese black rice vinegar or balsamic vinegar
1 large handful fresh coriander, finely chopped

Method

• For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side.
• Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side.
• For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander.

To serve, pour the beans over the tofu and serve immediately.

Pea and pancetta soup

Ingredients

1 litre/1¾ pints chicken stock
500g/1lb 2oz frozen peas
10g/½oz fresh tarragon leaves
pinch salt
4 very thin slices pancetta (cut on the thinnest possible setting)

Method

• Heat the chicken stock in a saucepan until it is simmering. Add the peas and simmer for 2 minutes, or until just tender. Stir in the tarragon and salt.
• Transfer the mixture to a food processor and blend for a few short blasts to a rough-textured soup. Return the soup to the saucepan and keep warm over a low heat.
• Using a pair of tongs, heat each slice of pancetta over the gas flame of your hob for a few seconds until it crisps up. (Alternatively, preheat your grill to its highest setting, lay the slices of pancetta onto a baking tray and grill for 1-2 minutes, or until crisp.)
• To serve, ladle the soup into bowls. Break the crisp pancetta into pieces and sprinkle on top of the soup.

Chargrilled broccoli pasta with chilli and garlic

Ingredients

100g/3½oz spaghetti
3 tbsp olive oil
100g/3½oz broccoli, cut into small florets
1 garlic clove, finely sliced
½ red chilli, finely sliced
1 tbsp flaked almonds
salt and freshly ground black pepper

Method

• Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente.
• Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes.
• Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper.
• Drain the spaghetti and add to the broccoli pan, stir well to combine and serve.

Halloumi with quick sweet chilli sauce

Ingredients

3 fresh red chillies
2 tbsp runny honey
1 lime, halved
225g/8oz block halloumi cheese, sliced into 8 pieces

To serve
salad leaves of your choice
extra-virgin olive oil to taste

Method

• Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.
• Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished.
• Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
• Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do.

Recipe Tips

I use a copper pixie-pan for the quick sauce – which takes all of 4 minutes – but if you don’t have one, just use a larger pan to make more and keep it afterwards in a sealed jar, heating up what you need on further occasions. It will keep in the fridge for up to 2 weeks.

Quick hot and sour noodle soup

Ingredients

For the soup
1 tbsp groundnut oil
2.5cm/1in piece fresh root ginger, peeled and thinly sliced
2 handfuls fresh shiitake mushrooms, sliced
1 red chilli, de-seeded, finely chopped
1 tbsp Shaoxing rice wine or dry sherry
700ml/1 pint 5fl oz vegetable stock
220g/8oz canned bamboo shoots, drained and rinsed
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese black rice vinegar or balsamic vinegar
pinch ground white pepper
1 tbsp cornflour mixed with 2 tbsp cold water

For the noodle 'pot'
200g/7oz cooked egg noodles
2 small handfuls beansprouts
8 baby sweetcorn, sliced
1 spring onion, sliced
100g/3½oz cooked chicken, shredded

Method

• For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
• For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.

Spicy chilli con carne with guacamole

Ingredients

For the chilli con carne
drizzle olive oil
1 large onion, very finely chopped
2 garlic cloves, very finely chopped
2 bay leaves
2 sprigs fresh rosemary, leaves only, very finely chopped
2 tsp ground cumin
1 red chilli, chopped (optional)
1-3 tsp chilli powder, to taste
500g/1lb 2oz lean beef mince
1 x 400g tin chopped tomatoes
1 tbsp clear honey
250ml/9fl oz red wine or beef stock
boiled long-grain rice, to serve
salt and freshly ground black pepper

For the avocado salsa
1 ripe avocado, skin and stone removed, finely diced
½ red onion, finely diced
¼ cucumber, finely diced
½ lemon, juice only
handful roughly chopped fresh coriander leaves (optional), plus extra to serve

Method

• For the chilli con carne, heat the oil in a medium frying pan over a low heat.
• Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined.
• Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout.
• Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking.
• Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using.
• Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using.

Meat-free chilli con carne

Ingredients

1 tbsp rapeseed oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
½ tsp ground cumin
1 tbsp paprika
1 tsp chilli powder
250g/9oz soya mince
400g tin chopped tomatoes
3 tbsp tomato purée
300ml/½pint vegetable stock
1 green pepper, seeds removed and cubed
1 yellow pepper, seeds removed and cubed
1 carrot, grated
400g tin kidney beans in water, drained
1 tsp cornflour
handful fresh coriander, finely chopped

To serve
2 wholemeal pitta breads, halved
4 tbsp sour cream
50g/1¾oz cheddar, grated

Method

• Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.
• Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes.
• Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
• Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.
• Serve the chilli with the pitta halves, sour cream and grated cheese.

Beef stew with dumplings

Ingredients

For the beef stew
2 tbsp olive oil
25g/1oz butter
750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
2 tbsp plain flour
2 garlic cloves, crushed
175g/6oz baby onions, peeled
150g/5oz celery, cut into large chunks
150g/5oz carrots, cut into large chunks
2 leeks, roughly chopped
200g/7oz swede, cut into large chunks
150ml/5fl oz red wine
500ml/18fl oz beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp chopped fresh flatleaf parsley
Worcestershire sauce, to taste
1 tbsp balsamic vinegar, or to taste
salt and freshly ground black pepper

For the dumplings
125g/4½oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
60g/2½oz suet
water, to make a dough
To serve
mashed potato
1 tbsp chopped flatleaf parsley

Method

• Preheat the oven to 180C/350F/Gas 4.
• For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
• Sprinkle over the flour and cook for a further 2-3 minutes.
• Add the garlic and all the vegetables and fry for 1-2 minutes.
• Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
• Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
• For the dumplings, sift the flour, baking powder and salt into a bowl.
• Add the suet and enough water to form a thick dough.
• With floured hands, roll spoonfuls of the dough into small balls.
• After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
• To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.

One pot chilli con carne

Ingredients

1 large onion
1 garlic clove
2 tbsp olive oil
500g/1lb 2oz minced beef
30g/1oz packet chilli seasoning mix
500ml/18fl oz beef stock (from a stock cube)
1 tbsp tomato purée
400g tin chopped tomatoes
2 tbsp tomato ketchup
400g tin kidney beans, drained and rinsed
salt and pepper

To serve
350g/12oz brown or white rice

Method

• Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft.
• Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally.
• Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions.
• Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice.

Pork and fennel casserole

Ingredients

2 tsp olive oil
1kg/2lbs 2oz pork shoulder, cut into large cubes
200g/7oz chorizo, cut into chunks
1 onion, sliced
1 fennel bulb, finely sliced
250ml/9fl oz chicken stock
2 lemons, zest and juice
1 x 400g/14oz can chickpeas
100g/3½oz large pitted green olives
1 tbsp chopped fresh parsley

To serve
wilted spinach

Method

• Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
• Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.
• Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.
• Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.
• Add the chickpeas and olives and cook for a further 15 minutes.
• Stir in the parsley and serve with wilted spinach.

Portuguese custard tarts

Ingredients

For the sugar syrup
250g/9oz caster sugar
1 cinnamon stick
½ lemon, whole peeled rind only

For the custard filling
25g/1oz plain flour, plus extra for dusting
12g cornflour
300ml/10½fl oz milk
4 free-range egg yolks, plus 1 whole free-range egg
vanilla seeds from one vanilla pod
300g/10½oz ready-made all-butter puff pastry

Method

• Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8.
• For the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind.
• For the custard filling, mix the flours together in a bowl. Pour in a little bit of milk and stir with your finger until combined.
• Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly.
• Gradually add the boiled milk to the flour mixture and whisk for 1 minute, or until smooth and well combined.
• Slowly whisk in the sugar syrup until well combined.
• Whisk in the egg yolks, whole egg and vanilla seeds until smooth and well combined. Set aside.
• Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm.
• With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs.
• Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don’t make any holes in the pastry.
• Fill the pastry cases with the custard until they are almost, but not quite, full.
• Bake the custard tarts in the oven for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly.

Recipe Tips

To glaze the tarts, spray them with a chefs' water-pressure sprayer as soon as they come out of the oven.

Cheat’s chocolate tart

Ingredients

For the pastry
175g/6oz plain flour
40g/1½oz cocoa powder
80g/3oz icing sugar
140g/5oz butter, diced
2 medium free-range egg yolks

For the filling
750g/1lb 10oz milk chocolate
260ml/9½fl oz double cream
120ml/4fl oz amaretto

For the topping
200g/7oz blanched almonds
250g/9oz caster sugar
100g/3½oz dark chocolate, finely grated
75g/2½oz coffee beans

For the coffee cream
1 tbsp freeze-dried coffee granules, dissolved in 1 tbsp boiling water
3 tbsp coffee liqueur
200ml/7fl oz double cream
50g/1¾oz caster sugar

Method

• For the pastry, sift the flour, cocoa powder and icing sugar into a bowl. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs. Add the egg yolks and mix together until it forms a dough. Add a little ice-cold water if the pastry feels dry. Wrap the dough in cling film and place in the fridge to rest for at least an hour.
• Preheat the oven to 170C/340F/Gas 3½.
• When the pastry is rested, lightly flour a work surface and roll out the dough into a circle about the thickness of a £1 coin. Lay the pastry over the tart case and gently push down to line, taking care to get the pastry right into the edges. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tart on a baking tray and bake in the preheated oven for 25 minutes.
• Carefully remove the baking parchment and beans and place the tart back in the oven to cook for a further 10-20 minutes, or until the base looks dry. Remove the tart from the oven and allow to cool. Once cooled, trim the pastry to tidy up the edges.
• For the filling, break up the milk chocolate and place into a bowl over a pan of barely simmering water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat.
• In a pan over a medium heat, bring the double cream and amaretto to the boil. Pour the cream mixture over the melted chocolate, whisking everything together well. Pour this mixture into the cooked tart case and cool to room temperature before placing the tart in the fridge for 30 minutes, or until set.
• For the topping, preheat the oven to 190C/375F/Gas 5 and place the almonds on a baking tray. Place in the oven and cook for 8-10 minutes, or until they are toasted and lightly browned. Remove from the oven and leave to cool for a few minutes. Line a tray or plate with baking parchment.
• Put the caster sugar and 50ml/2fl oz water in a pan over a medium heat and cook until the sugar starts to colour. Stir in the almonds and mix until the sugar coats the almonds to give a frosted appearance. Transfer the almonds to the lined tray or plate and leave to cool. Once completely cooled, roughly chop the almonds into pieces.
• For the coffee cream, mix the dissolved coffee granules and coffee liquor to a paste in a large bowl and add the sugar. Pour in the double cream and whisk to firm peaks, being careful not to over-whip it. Cover with cling film and place in the fridge until needed.
• Check that the tart has set. If not, leave it in the fridge for a further 20 minutes. Once set, cover with grated chocolate and sprinkle with the coffee beans and frosted almonds. Serve with the whipped coffee cream.

Recipe Tips

Use the best quality chocolate you can for optimum results.

Blueberry and lemon millefeuille

Ingredients

115g/4oz icing sugar, plus extra for dusting
250g/9oz shop-bought puff pastry
200g/7oz (or 1 punnet) blueberries
For the sweetened cream
165ml/5½fl oz whipping cream
25g/1oz icing sugar
1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)
1 lemon, finely grated zest and a squeeze of the juice

Method

• Line a large baking tray with greaseproof paper. Dust the work surface with lots of icing sugar and roll out the pastry to a rectangle just larger than 27 x 30cm/10½ x 12in, trimming the edges straight. It should be super thin, as thin as you can get it, without stretching the pastry.
• Cut out 18 rectangles about 9cm/3½in long and 5cm/2in wide and place them on the prepared baking tray. Sprinkle with lots of icing sugar and put in the fridge for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Remove the pastry from the fridge and bake in the oven for five minutes, then remove from the oven and sprinkle the pastry with more icing sugar. Return to the oven and bake for a further five minutes, or until the pastry turns golden-brown. Remove from the oven and set aside.
• For the sweetened cream, put the cream, icing sugar and vanilla in a large bowl and whip until medium-stiff peaks form when the whisk is removed from the bowl. Fold in the lemon zest and juice, to taste, then scoop the mixture into a piping bag fitted with a 1cm/½in straight nozzle.
• Place one of the pastry thins on a serving plate. Pipe blobs of cream over the pastry and put the blueberries between the cream, then put another pastry thin on top and repeat with one more layer. Sprinkle the top layer with more icing sugar and repeat until all the pastry and cream is used up.

Baked potato with bacon, taleggio and leek

Ingredients

4 large baking potatoes
1 tbsp olive oil
sea salt
25g/1oz butter
1 shallot, finely chopped
1 garlic clove, finely sliced
2 leeks, sliced lengthways then across into slices
75ml/2½fl oz white wine
300ml/10½fl oz double cream
150g/5½oz taleggio cheese, roughly chopped
8 slices streaky bacon
salt and freshly ground black pepper

Method

• Preheat the oven to 200C/400F/Gas 6.
• Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray.
• Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour.
• Remove from the oven and set aside until cool enough to handle.
• Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes.
• Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper.
• When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces.
• Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp.
• Roughly chop the bacon and scatter it over the top of the cheese.
• Place in the oven and bake for 10 minutes, or until golden-brown and bubbling.

Pasta with chilli, bacon and tomato sauce

Ingredients

130g/5oz guanciale (cured pork cheeks), cut into small cubes
1 small onion, finely chopped
3-4 tbsp extra virgin olive oil
1 hot dried red chilli, finely chopped
2 tbsp dry white wine
500g/1lb 2oz San Marzano tomatoes, cut into quarters
400g/14oz bucatini pasta
80g/3oz pecorino, freshly grated

Method

• For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.
• Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino.

Recipe Tips

Bucatini is a large spaghetti-type pasta with a hole down the middle, which makes it easy to cook. You should use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posher (and dearer) Parmesan.

Pancetta-baked eggs with a minted pea and feta salad

Ingredients

For the baked pancetta eggs

sunflower oil, for greasing
12 slices pancetta
3 free-range eggs
125ml/4½fl oz double cream
20g/¾oz freshly grated parmesan
small handful fresh basil leaves, torn
salt and freshly ground black pepper

For the pea and mint salad

240g/8½oz frozen peas
3 tbsp chopped fresh mint
1 lemon, juice only
2 tbsp olive oil
50g/1¾oz baby spinach leaves
100g/3½oz feta, crumbled
lavosh bread (flatbreads), to serve

Method

• For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
• Line each muffin hole with 3 slices of pancetta.
• Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
• Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.
• Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.
• Mix the peas, mint, lemon juice and olive oil in a bowl until well combined.
• To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread.

Chicken and broccoli pasta bake

Ingredients 

250g wholewheat penne (or other pasta shapes)

250g broccoli

2 leeks, sliced

4 cooked chicken breasts or leftover roast chicken, about 350g in total

500ml semi-skimmed milk

30g cornflour

85g mature cheese, such as Gouda, smoked Cheddar or vintage Cheddar, grated

12 cherry tomatoes, halved

20g Parmesan or Pecorino Romano cheese, freshly grated

1 teaspoon dried oregano

3 tablespoons dried wholemeal breadcrumbs

Method

• Preheat the oven to 190°C/gas 5. Cook the pasta in a large pan of boiling water for 10–12 minutes or according to the pack instructions, until al dente. Trim the broccoli into small florets and slice the stalks. Add all the broccoli and the leeks to the pasta for the last 5 minutes or so of cooking.
• When just tender, drain well, reserving about 250ml of the cooking water. Tip the pasta and vegetables into a large ovenproof dish. Skin the chicken and cut into small chunks and add to the dish.
• Blend a little of the milk with the cornflour to a paste in a jug. Heat the remaining milk and reserved cooking water in the same pan until on the point of boiling. Pour about a cupful onto the cornflour paste and stir well, then pour this into the simmering milky water and stir briskly with a wooden spoon until it thickens. Remove from the heat and mix in the mature cheese. Season to taste.
• Pour the sauce over the pasta, stirring gently with a fork. Nestle the tomato halves into the mixture, then sprinkle with the Parmesan, oregano and breadcrumbs. Bake for 20 minutes until bubbling and crispy on top. Serve hot.

Note:

Wholewheat pasta is a good source of complex carbohydrate and has a low GI value.

Vegetable Lasagne

Ingredients

500g lasagne sheets
450g fresh mushrooms, sliced
100g chopped green pepper
125g chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (350g) jars pasta sauce
1 teaspoon dried basil
425g ricotta cheese
450g grated mozzarella cheese
2 eggs
50g grated Parmesan cheese

Method

• Cook the lasagne sheets in a large pot of salted boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
• In a large saucepan, cook and stir mushrooms, green peppers, onion and garlic in oil. Stir in pasta sauce and basil; bring to the boil. Reduce heat, and simmer 15 minutes.
• Mix together ricotta, 1/2 of the mozzarella cheese and eggs.
• Preheat oven to 180 C / Gas 4. Spread 250ml tomato sauce into the bottom of a greased 22x33cm baking dish. Layer 1/2 each, lasagne sheets, ricotta mix, sauce and Parmesan cheese. Repeat layering, and top with remaining 1/2 of mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Creamy Chicken Lasagne

Ingredients

3 skinless, boneless chicken breast fillets
6 lasagne sheets
1 cube chicken stock
4 tablespoons hot water
225g cream cheese, softened
225g grated mozzarella cheese
750g tomato based pasta sauce

Method

• Place chicken in a saucepan with enough water to cover and bring to the boil. Cook for 20 minutes or until no longer pink and juices run clear. Remove from saucepan and shred.
• Preheat oven to 180 C / Gas 4. Dissolve the stock cube in hot water. In a large bowl, mix the chicken with the stock, cream cheese and 1/2 of the mozzarella cheese.
• Spread 1/3 of pasta sauce in the bottom of a 20x30cm baking dish. Cover with the chicken mixture and top with 3 lasagne sheets; repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven.

Cheesy Spinach Pasta Bake

Ingredients

325g conchiglie pasta (shells)
300g frozen spinach, thawed
2 eggs
4 tbsp olive oil
8 tbsp breadcrumbs
1 1/2 (660g) jars tomato basil pasta sauce
1 (250g) packet grated Cheddar cheese
1 (250g) packet grated mozzarella cheese

Method

• Preheat oven to 180 C / Gas 4.
• Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 125ml water to the boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
• Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.
• Cover the bottom of a 22x33cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with 1/2 of the Cheddar and 1/2 of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.

Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Spring vegetable risotto

Ingredients 

1 litre vegetable stock
100g asparagus tips
100g baby carrots, halved lengthways
200g fresh young peas, shelled
500g baby broad beans, shelled
2 tbsp olive oil
2 baby leeks, thinly sliced
300g risotto rice
1 tbsp pesto sauce
25g pine nuts, toasted

Method

• Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus tips, carrots, peas and broad beans and simmer for 4–5 minutes until tender. Remove the vegetables with a draining spoon and set aside. Keep the stock simmering over a gentle heat.
• Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks. Stir-fry for 2 minutes until they are bright green, then stir in the rice.
• Add 2–3 tbsp of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, a little at a time, until the mixture is soupy and the grains of rice are tender but still have a slight bite. This will take about 20 minutes.
• Stir in the pesto and season to taste. Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes until the vegetables are heated through. Serve in heated soup plates and scatter over the pine nuts.

Variation

When fresh peas and broad beans are not in season, or to save time, use frozen peas and beans.

Cook's Tip

There are many varieties of pesto sauce on the market and it is a matter of taste which one you use in this recipe. Those that contain Parmesan are not suitable for strict vegetarians. Pesto is salted so you may only need to season the risotto with some freshly ground black pepper. You could of course, also use a home-made pesto.

Mushroom, bacon and Stilton baked risotto

Ingredients

500g white mushrooms, quartered
300g smoked bacon, trimmed and chopped
3 garlic cloves, sliced
200g blue Stilton
150g garlic and herb cream cheese
180g brown rice

Method

• Preheat the oven to 80 C / Gas 1/4.
• Place mushrooms, bacon and garlic in a casserole dish.
• Combine cream cheese and Stilton and put in the microwave to soften, using 20 second bursts. Stir well and place in casserole dish, placing spoonfuls over the mushroom mixture. Cover with the lid.
• Place in the preheated oven and cook for about 3 hours.
• When you remove from oven it will look like a brown type of soup, this is when you allow it to cool and add the rice.*
• Put back in oven at 80 degrees C for another 2 hours. Serve as desired.
• Tip
• I chose to let the rice soak up the juices from the cooked mushrooms overnight before cooking it in the morning. Served for lunch is ideal. Garnish as desired.

Mushroom, courgette and bacon risotto

Ingredients

1.6L chicken stock
1 to 2 tablespoons olive oil, divided
150g portobello mushrooms, chopped
150g white mushrooms, chopped
3 courgettes, slices
50g butter
3 shallots, diced
400g arborio rice
120ml white wine
200g bacon, diced
40g mature Cheddar cheese
salt and freshly ground black pepper

Method

• In a saucepan, keep the chicken stock warm over low heat.
• In another saucepan, heat a drizzle of olive oil and saute the mushrooms until they've browned and lost their water. Set aside.
• Add another drizzle of olive oil and fry courgettes until soft and golden. Set aside.
• Add 1/2 of the butter and fry shallots until soft.
• Add remaining butter, add rice stir to coat. Once rice has taken on a pale golden colour, add white wine, stirring continuously until absorbed.
• Add approximately 200ml of chicken stock to rice, stirring continuously until absorbed. Repeat adding approximately 200ml of chicken stock at a time until the liquid is absorbed. Rice should be soft but al dente.
• While repeating the stock process, fry diced bacon in a separate pan and mix into the rice at the end.
• Add cheese, salt and pepper to taste, and stir in.
• Reheat courgettes and mushrooms, either microwave or in saucepan, and add at the end. Serve with a side salad.

Miniature meatloaves

Ingredients

1 egg
175ml milk
110g grated Cheddar cheese
40g porridge oats
1 teaspoon salt
450g beef mince
10 tablespoons tomato ketchup
4 tablespoons dark brown soft sugar
1 1/2 teaspoons mustard

Method

• Preheat oven to 180 C / Gas 4.
• In a large bowl, combine the egg, milk, cheese, oats and salt. Add the mince, mixing well, and form this mixture into eight mini meatloaves. Place these in a lightly greased baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered for 45 minutes.
• Freezing tip
• Freeze these mini meatloaves either before or after baking. If after baking, allow the meatloaf to come to room temperature, then wrap well in cling film and then foil.

Sticky ribs with 'dirty rice'

Ingredients

 1/2 cup tomato passata
 1/4 cup tomato sauce
 1/3 cup brown sugar
 1 garlic clove, crushed
 1 1/2 tablespoons worcestershire sauce
 2 teaspoons dijon mustard
 1.8kg American-style pork ribs
 Coleslaw, to serve

'Dirty rice'
 20g butter
 1 cup SunRice basmati rice
 1/2 teaspoon Mexican chilli powder
 1 teaspoon ground turmeric
 1/2 teaspoon salt
 1/2 cup frozen corn kernels
 2 green onions, thinly sliced
 2 tablespoons fresh coriander leaves, roughly chopped

Method

Step 1
Preheat oven to 200C/180C fan-forced. Line a large roasting pan with baking paper.
Step 2
Combine passata, tomato sauce, sugar, garlic, worcestershire sauce and mustard in a bowl. Place ribs in prepared pan. Brush ribs all over with marinade. Cover tightly with foil. Bake for 40 minutes. Remove foil. Turn ribs over. Baste with pan juices. Bake, uncovered, for a further 40 minutes, basting halfway through with pan juices.
Step 3
Meanwhile, make ‘Dirty rice’: Melt butter in a large saucepan over medium heat. Add rice, chilli powder, turmeric and salt. Cook, stirring, for 1 minute or until rice is coated in spices. Add corn and 1.5 litres cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 20 minutes or until water is absorbed and rice is tender. Remove from heat. Stir in onion and coriander.
Step 4
Cut ribs into pieces. Serve ribs with 'Dirty rice' and coleslaw.