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.

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.

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.