Jamie Oliver Recipes

[jglass]

Ploughman's Sandwich

Prep and cook time: 30 mins to 1 hour
Serves: 4

Ingredients

Olive oil
1 red onion, cut into thick slices through the root
6 tablespoons balsamic vinegar
Salt and pepper
8 thick slices Raisin and Rosemary bread
A couple of knobs butter
1 curly leaf lettuce
225g Strong Cheddar Cheese, thickly sliced

Method

To make the onion marmalade, heat a little oil in a pan, throw in the onion and
leave on a low heat to cook down slowly, adding a little water if needed. When
soft add the balsamic vinegar and continue to cook for a few minutes. Season the
marmalade to taste. Spread the Raisin and Rosemary Bread with butter and make
up each sandwich with lettuce leaves, onion marmalade, a couple of slices of
Cheddar and seasoning.

Nutrition Info (per serving): 756 calories, 49 g fat.

4
Rosemary - Skewered Buffalo Mozzarella Parcels

Prep and cook time: Up to 30 mins
Serves: 4

Ingredients

100ml extra virgin olive oil
2 cloves garlic, crushed
1 pack rosemary skewers
1 ready to bake ciabatta, torn or cut into equal sized pieces to the mozzarella
2 x 125g packs Buffalo mozzarella, torn into small pieces
2 x 100g packs smoked pancetta
100g rocket leaves
Juice of 1 lemon

Method

Preheat the grill.
Pour the olive oil into a bowl and add the crushed garlic and a few rosemary
leaves. Marinate the ciabatta and mozzarella for about 5 minutes in the olive oil
and season with salt and freshly ground black pepper. Wrap a strip of pancetta
around a piece of mozzarella and ciabatta and push onto the rosemary stalks you
should have about 4 cheesy balls per stalk. Place under the preheated grill
and grill for about 5-6 minutes, turning once, until crisp and golden. Dress the
rocket with a good squeeze of lemon juice and eat with your cheesy balls!

Nutrition Info (per serving): 728 calories, 53 g fat.

5
Apple Fritters

Prep and cook time: Up to 30 mins
Serves: 4
Ingredients

2 eating apples, peeled and cored, cut into slice
25g icing sugar
75g self-raising flour
1 medium egg
100ml milk
15g butter, melted
¼ x 5ml spoon vanilla extract
Oil for deep-frying
2 x 15ml spoons caster sugar

Method

Sprinkle the apple slices with a 5ml spoon of the icing sugar. Set aside. Sift the
flour and remaining icing sugar together in a bowl. Make a well in the centre and
beat in the egg and milk. Stir in the butter and vanilla. Heat the oil in a shallow
pan to a depth of 2cm. To fry, dip each piece of apple in the batter then cook on
each side in the hot oil until golden brown, drain on kitchen paper. Dredge with
caster sugar before serving hot, with ice cream.

Nutrition Info (per serving): 33 calories, 2 g fat.

6
Baby Carrots

Prep and cook time: Up to 30 mins
Serves: 6

Ingredients

500g bunch of baby carrots
1 tablespoon sugar
Sea salt
Small pinch of cumin (optional)
50g butter

Method

Leave some of the stalk on and wash the carrots. Put into a saucepan with water
just to cover, add in the sugar and salt. These ingredients penetrate the carrots to
make then soft and sweet. Cook until tender. A little pinch of cumin is fantastic
with this. Serve with butter.

Nutrition Info (per serving): 103 calories, 6 g fat.

7

Baked Chicken Breasts with Cinnamon Basil

Prep and cook time: 30 mins to 1 hour
Serves: 4

Ingredients

4 chicken breasts skin removed
1 bunch spring onions, chopped
2 tablespoons clear honey
4 tablespoons soy sauce
2 red chillies, deseeded and chopped
2 teaspoons, preserved or fresh ginger, finely chopped
20g bunch cinnamon basil
250g pack egg noodles
2 tablespoons sesame oil
2 tablespoons sesame seeds
1 courgette, cut into long, thin strips using a peeler
1 red pepper, finely sliced
2 bok choi, sliced

Method

Preheat the oven to 200°F, 400°C, Gas Mark 6.
Score the chicken breasts in a criss-cross pattern to about 1 cm deep. Mix all the
marinade ingredients together in a bowl and pour over the chicken breasts.
Leave to marinate in the mixture for at least 30 minutes, or longer if possible.
Soak the noodles in boiling water for 1 minute or until separated. Scrape the
marinade from the chicken breasts and reserve it. Heat the sesame oil in a pan
until very hot and fry the chicken breasts in the oil for a couple of minutes until
golden. Add the sesame seeds and toast for 30 seconds until browned slightly.
Throw the courgette, pepper and bok choi into the same pan with the rest of the
marinade, then stir in the drained noodles. Season well and cover with foil. Bake
for 20 minutes in the preheated oven.

Nutrition Info (per serving): 723 calories, 18 g fat.

[jglass]

8
Baked Mushrooms

Prep and cook time: Up to 30 min
Serves: 4


Ingredients

8 large flat mushrooms, wiped and stalks removed
1 bunch spring onions, sliced
1 clove garlic, peeled and finely chopped
A few sprigs fresh thyme leaves
250g pack Taleggio
Fresh rocket
Juice of 1 lemon
Petrolo olive oil

Method

Preheat the oven to 200°C, 400°F, Gas Mark 6.
Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and
thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the
breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20
minutes or until breadcrumbs are brown and the mushrooms are cooked through.
Serve with a rocket salad dressed with lemon juice and Petrolo oil. Alternatively,
serve the baked mushrooms on toasted ciabatta.


Nutrition Info (per serving): 271 calories, 22 g fat.

9

Banana Pancakes

Prep and cook time: Up to 30 mins
Serves: 6


Ingredients

3 large eggs
115g plain flour
1 x 15ml spoon (heaped) baking powder
140ml milk
Pinch of salt
2 knobs butter
3 x 5ml spoons caster sugar
4 bananas
Crème fraîche

Method

Separate the eggs, putting the whites in one bowl and the yolks in another.
Combine the plain flour, baking powder and milk with egg yolks, and mix until it
forms a smooth, thick batter. Whisk the whites with salt until they form stiff peaks.
Fold these whites into the batter -it is now ready to use. Heat a non-stick frying
pan over a moderate heat. Pour some of your batter into the pan, and fry for a
couple of minutes until it starts to look golden and firm. Loosen with a spatula,
and either turn or flip the pancake over. Continue frying until golden, then stack on
a plate. Repeat until all the mixture has been used. Melt the butter and sugar in a
separate pan over a low heat until it forms a caramel sauce -about 3 minutes.
Peel and cut the bananas lengthways, add them to the pan and cook gently until
they are golden, turning after a few minutes. Serve them on the pancakes topped
with a good spoonful of crème fraîche.
Great for a late breakfast or Sunday brunch. As a pudding, serve with a couple of
scoops of good vanilla ice cream.

10
Lamb Balti

Prep and cook time: 30 mins to 1 hour
Serves: 4-6

Ingredients

400g casserole lamb
Zest and juice of 1 lime
500g Greek style yogurt
1 teaspoon sesame oil
1 large sweet potato, washed but not peeled, but into 2cm cubes
200g green beans, snapped in half
150g Sundora sunsweet dates, cut in half
515g jar balti cooking sauce
284ml carton fresh vegetable stock
1 red chilli, finely chopped
1 small cucumber, deseeded and finely chopped
Zest and juice of 1 lemon
200ml tub crème fraiche
Salt and freshly ground black pepper
20g pack coriander

Method

To make the balti, marinate the lamb in the lime zest and juice and Greek style
yoghurt for 30 minutes. While that's doing, heat the oil in a wok and fry the sweet
potato cubes until just golden. Throw in the green beans and dates, and pour in
the jar of balti sauce and stock. Toss in the marinated lamb pieces and cook for
15-20 minutes over a moderate heat until cooked through. To make the raita, mix
the chilli, cucumber and lemon zest and juice with the crème fraiche, and season
to taste. The balti looks cool garnished with a sprig or two of fresh coriander, with
a bowl of the raita.
It's delicious served on some basmati rice, cooked according to pack instructions,
with naan bread.

Nutrition Info (per serving): 431 calories, 22 g fat.

11
Beef Stroganoff

Prep and cook time: Up to 30 mins
Serves: 4

Ingredients

4 x 175g fillet steaks
1 tablespoon flour
1 tablespoon smoked paprika
3 glugs of olive oil
2 knobs of butter
1 red onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 sprigs fresh thyme leaves
125g oyster mushrooms
120g shiitake mushrooms
3 tablespoons brandy
250ml fresh soured cream
1 gherkin, chopped
Sea salt and freshly ground
Black pepper

Method

Dust the steaks with the flour and paprika. Heat a pan and add half the oil and
butter. When the butter is foaming, sear the steaks in the pan -cook for 2
minutes each side and remove to a plate. To make the sauce, add the rest of the
oil and butter to the pan and gently fry the onion, garlic, thyme and mushrooms for
4 minutes. Add the brandy to the pan and simmer for 3 minutes. To finish the
sauce, add the soured cream, chopped gherkin and steaks. Heat through and
season to taste. Slice each steak thinly and spoon over the sauce.
Delicious served with rice and green beans.

12
Berry Pavlova

Serves: 8

Ingredients

6 medium egg whites
350g caster sugar (use vanilla sugar if possible)
2 tablespoons (30ml) vinegar – optional
2 tablespoons (30ml) corn flour – optional
Parchment / greaseproof paper
284ml carton of double cream / whipping cream
2 x 250g punnets strawberries
2 x 215g punnets raspberries

Method

Preheat oven to 140°C 275°F Gas Mark 1.
Whisk egg whites until very stiff then whisk in the sugar a teaspoon at a time
(don’t over whisk as the egg whites will go runny again). Blend the vinegar and
corn flour (these are optional but in using them you will get a slightly chewy centre
to the meringue), and fold into the mixture. Place the parchment / greaseproof
paper on 1 large or 2 smaller baking trays. Spoon the meringue mixture onto the
paper and spread it as you go to make 2 circles, each about 20cm in diameter (I
put a plate of about that size under the parchment as a guide and then remove it
when I’ve finished spreading out the mixture). Bake the meringues for about 1
hour, until firm. Allow to cool, and then carefully remove the paper. Whip the
cream. Wash the berries and hull the strawberries. Roughly squash 1 punnet of
the strawberries and add to the cream. Cut the rest in half and gently fold into to
the cream with the raspberries. Sandwich the 2 meringues with the berry cream
mixture just before serving. Don’t assemble too early as the cream melts the
meringue.

Nutrition Info (per serving): 374 calories, 17 g fat.

[jglass]

13
British Bangers

Prep and cook time: 30 mins to 1 hour
Serves: 3-4

Ingredients

454g Chipolatas
20g bunch sage leaves
8 rashers of unsmoked streaky bacon
400g leeks, sliced
2 garlic cloves, peeled and finely chopped
275ml red wine
75g butter
10g fresh thyme
Salt and freshly ground black pepper

Method

Preheat the oven to 190ºC, 375ºF, Gas Mark 5.
Take the sausages on the string from the pack and wrap a sage leaf and a piece
of streaky bacon around the skin and in between each link. Place a large, flat pan
on the hob, add the sausages and cook until golden brown on all sides (about 810
minutes). Add the leeks and garlic, and sauté along with the sausages. Turn
up the heat to high and add the wine, butter and thyme, letting it bubble so that
the wine is reduced slightly. Place the pan in the oven for 20 minutes. This should
allow the gravy to thicken a little. The casserole should be seasoned carefully as
the bacon is quite salty.
Serve hot with root vegetables and mash.

Alternative
seasonal
mash
idea:
Peel and chop swede, potato, parsnip and
celeriac. Boil for 20-25 minutes until tender. Drain and mash with butter and
seasoning and serve in a bowl.

Nutrition Info (per serving): 625 calories, 46 g fat.

14
Brussel Tops with Rosemary Butter

Prep and cook time: Up to 30 mins
Serves: 6

Ingredients

250g butter
1 clove garlic
Juice of ½ lemon
1 sprig of rosemary, picked and chopped
1 fillet of anchovy, finely chopped (optional)
500g Brussel tops
Sea salt and freshly ground black pepper

Method

Mix the butter with the garlic, lemon juice, rosemary, anchovy and seasoning,
being careful with the salt if using, the anchovy is already quite salty. Cut away
any older leaves from the Brussel tops use the trimmed green leaves and the core
that can be cut in half. Place the leaves in a steamer over a pan of water or
another vegetable cooking (baby carrots), steam to perfection then add a good
knob of the rosemary butter, stir to coat with all the flavours. Any left over butter
can be saved in the fridge to use on anything like new potatoes.

Nutrition Info (per serving): 212 calories, 20 g fat.

15
Bun and butter pudding

Prep and cook time: 30 mins to 1 hour
Serves: 6


Ingredients

600ml semi-skimmed milk
568ml double cream
1 vanilla pod
4 medium eggs
170g caster sugar
6 hot cross buns, sliced in half and spread with a knob of butter
3 tablespoons cognac
A handful of dried apricots, chopped
Zest of 1 orange
A little icing sugar

Method

Preheat the oven to 170°C, 325°F, gas mark 3.
For the custard base, bring the milk and cream just to the boil in a saucepan. Cut
the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs
with the sugar until pale, then whisk in the milk and cream mixture, removing the
vanilla pod shell. Dip the hot cross bun halves in the mixture, and then place in
an ovenproof dish. Drizzle over the cognac and sprinkle over the apricots and the
orange zest. Sieve the custard over, and leave it all to soak for at least 15
minutes. Place the dish in a roasting tin, half-fill the tin with hot water, then bake
the pudding for about 45 minutes. When cooked it will have a slight crust on top
but will still be slightly wobbly inside. Dust with the icing sugar and serve.

16


Cannellini Beans and Taste the difference Fougasse

Prep and cook time: Up to 30 mins
Serves: 1-2

Ingredients

½ x 410g can cannellini beans
½ - 1 clove garlic, peeled
A little virgin olive oil
A little white wine vinegar
Small bunch of summer savoury
Few slices of Fougasse

Method

Using a pestle and mortar or a fork, mash a large a large handful of canned
cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and
a splash of white wine vinegar. Mix well with a small bunch of chopped summer
savoury leaves.
Serve with griddled slices of fougasse.

17


Celeriac and Potato Gratin

Prep and cook time: 1 to 2 hours
Serves: 6-8

Ingredients

1kg potatoes
1 large celeriac
1 onion
Sea salt and freshly ground black pepper
2 cloves garlic, peeled and finely chopped
125g Cheddar cheese, to taste
568ml carton double cream
Handful flat leaf parsley, roughly chopped

Method

Preheat the oven 200°C, 400°F, Gas Mark 6.
Peel the potatoes and celeriac and slice as you like but about 1cm thick, finely
slice the onion. Place into an earthenware type-baking dish. Season generously.
Add in the garlic, 3/4 of the cheese and cream. With a spoon or your hand move
everything around to mix all the flavours. Sprinkle over the extra cheese and
chopped parsley and bake in the preheated oven for 40-50 minutes.
I like to keep it in the dish and whack it in the middle of the table and tuck in.


Nutrition Info (per serving): 494 calories, 40 g fat.

[jglass]

18


Chicken Salad

Prep and cook time: 30 mins to 1 hour
Serves: 4

Ingredients

1.3kg chicken
1 few black peppercorns and bay leaves
2 x 5ml spoons cumin seeds
Handful of almonds
2 x 15ml spoons whole milk natural yoghurt
3 x 15ml spoons mayonnaise
2 lemons, juiced and zested
1 cucumber, peeled and diced
20g pack of basil, torn
200g bag Fresh ‘n’ Ready continental four-leaf salad

Method

To poach the chicken, place in a large saucepan, cover with water, add the
peppercorns and bay leaves, and bring to a gentle simmer. Poach for around 40
minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the
pan, remove the skin and shred the meat. Dry-fry the cumin and almonds in a hot
pan, and leave to cool. To make the dressing, mix the yoghurt, mayonnaise and
lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and
almonds with the torn basil.

Mix well and serve with the four-leaf salad.

Chef’s
tip:
To cool the chicken quickly, leave at room temperature for 20
minutes, add a handful of ice and put in the fridge.

19


Chocolate Brownies

Prep and cook time: 30 mins to 1 hour
Serves: 12

Ingredients

60g Luxury Continental Belgian dark chocolate, broken into small pieces
3 tablespoons golden syrup
75g lard
2 large organic eggs
200g caster sugar
95g plain flour
1 teaspoon baking powder
Pinch of sea salt
125g shelled walnuts

Method

Preheat the oven to 190°C, 375°F, gas mark 5.
Grease a 28x18cm baking tin using butter or lard, then cut a square of
greaseproof paper to fit neatly in the bottom. Melt the chocolate in a small
saucepan with the syrup and lard over a low heat. Whist the eggs and sugar
together in a bowl until light in colour and texture. Add the melted chocolate
mixture, and sieve in the flour, baking powder, salt and walnuts. Stir and fold
together, being careful not to over-mix. Spread evenly into the prepared cake tin
and bake on the middle shelf of the oven for 25-30 minutes or until a crust has
formed. Allow to cool slightly and then cut into squares.

20


Chocolate Fridge Cake

Prep and cook time: Up to 30 mins
Serves: 16

Ingredients

200g digestive biscuits
110g whole pecan nuts, roughly chopped
110g pistachio nuts, peeled
10 glace cherries
150g unsalted butter
1 tablespoon golden syrup
200g Luxury continental Belgian dark chocolate

Method

Break the biscuits into small pieces directly into a large bowl. Add the pecans,
pistachio nuts and cherries, and mix together. Put the rest of the ingredients into
a separate bowl and place over a pan of simmering water until the butter and
chocolate have melted. Combine the biscuit mix with the chocolate mixture. Line
a 30x20cm plastic container with cling film, leaving plenty of extra cling film at the
edges to help turn the cake out later. Pour in the mixture, pressing down hard to
pack nicely, and then fold the cling film over the top. Leave in the fridge for a few
hours to firm up, then turn out and cut into chunky slices.
This cake can be kept in an airtight container for a few days, and it actually
improves in flavour!

21


Chocolate Pudding

Prep and cook time: Up to 30 mins
Serves: 6-8

Ingredients

3 rounded tablespoons cocoa powder
4 tablespoons boiling water
200g caster sugar
200g butter
3 large size eggs
200g self-raising flour
1 rounded teaspoon baking powder
100g mixed dried dates and apricots
75g flaked almonds
100g cooking chocolate (70% cocoa solids), broken
100g butter
100g cooking chocolate (70% cocoa solids)
100g icing sugar
3 tablespoons milk

Method

Preheat the oven to 190°C, 375°F, Gas Mark 5.
Mix the cocoa powder with 4 tablespoons of boiling water, until smooth. In a
separate bowl, beat the sugar and butter until fluffy, add the cocoa mixture, eggs,
flour and baking powder. Mix well and fold in the dates, apricots, nuts and
chocolate pieces. Pour the mixture into the tins. Bake for approximately 20
minutes. Melt the chocolate topping ingredients in a bowl over some lightly
simmering water. Stir until well blended. When the pudding is cooked, remove
from the oven and pour over the chocolate sauce before serving.

Nutrition Info (per serving): 764 calories, 48 g fat.

22


Chocolate and Pear Tart

Prep and cook time: 30 mins to 1 hour
Serves: 4-6


Ingredients

1 pack fresh dessert short crust pastry
125g ground almonds
2 free range eggs
125g butter, softened
95g caster sugar
185g Luxury Continental Belgian dark chocolate, melted
3 conference pears, peeled, cored and quartered

Method

Preheat the oven to 190°C, 375°F, gas mark 5.
Roll out the pastry until 1/2 cm thick and use it to line a 24cm tart tin. Leave in the
freezer to rest for at least 20 minutes, or as long as you can. Bake the pastry for
around 10 minutes in the preheated oven, then remove, set aside, and reduce the
oven temperature to 170°C, 325°F, gas mark 3. Mix your almonds, eggs, butter
and sugar together, and stir in the melted chocolate while still warm. Pour the
mixture evenly into the pastry case. Press the pears into the chocolate and
almond mixture. Bake the tart for 45 minutes until the pastry is golden brown and
the chocolate and almond mixture is firm.
Serve warm with crème fraiche.

23

[jglass]

Christmas Pound Pudding

Prep and cook time: 2 hours +
Serves: 6

Ingredients

500g mixed dried fruit
100g dried dates, chopped
5cm piece preserved ginger or a 5ml spoon dried ginger
125g suet
Zest of 1 orange
125g plain flour
125g sugar
150g breadcrumbs
2 tablespoons brandy
Pinch of salt
1 medium size egg, beaten
150ml milk

Method

Grease a 1.5 litre pudding basin. Mix all the ingredients together except for the
egg and the milk. Add the beaten egg and milk and mix well. Put the mixture into
the basin, cover with aluminium foil or a cloth. Place in a large saucepan with
water halfway up the sides of the basin. Bring the water to the boil, put on a tight
fitting lid and simmer for 3 hours. Check occasionally remembering to carefully top
up with boiling water to stop it going dry.

Nutrition Info (per serving): 734 calories, 21 g fat.

24


Christmas Raspberry Trifle

Prep and cook time: Up to 30 mins
Serves: 6

Ingredients

135g pack raspberry jelly
A large Madeira cake
312g can mandarins, drained
2 x 125g punnets raspberries
6 tablespoons amontillado sherry
500g tub fresh custard
200ml double cream
1 tablespoon icing sugar
37g pack Maltesers

Method

First of all, make up the raspberry jelly following the instructions on the pack and
leave to set in the fridge for 2-3 hours or overnight. Select a big glass bowl, or 6
glass tumblers if you want to serve individual trifles. Trim the Madeira cake and
slice into 1cm thick squares or discs that will fit neatly in the bottom of your bowl
or glasses. Put the cake in the base of your bowl, or add 2 pieces to each glass.
Spoon the mandarins over the cake, sprinkle fresh raspberries over the
mandarins, and splash the sherry over the top so that it soaks through the fruit
into the sponge underneath. Now spoon over your custard, covering the fruit, and
gently top with the set jelly, chopped. Lightly whip the double cream with a
tablespoon of icing sugar until it forms soft peaks, but is still floppy, and spoon it
over the jelly.
Just before serving, bash up the bag of Maltesers with a rolling pin and sprinkle
the malty, chocolaty pieces over the top of your trifle.

25


Christmas Trifle

Prep and cook time: Up to 30 mins
Serves: 8

Ingredients

pack of 8 trifle sponges or one Swiss roll, sliced
1 punnet of fresh strawberries
A wine glass of Cointreau
135g pack strawberry jelly
135g pack orange jelly
600mls boiling water

1.2 litres milk
6 tablespoons sugar
2 x 35g sachets of strawberry blancmange
450g can mandarin orange segments
30g custard powder (enough to make 600mls)
284ml carton double cream
A little grated chocolate
Method

On the bottom of a good-sized glass bowl lay out the sliced sponge. Scatter over
the strawberries and drizzle with the Cointreau. Tear up the strawberry jelly
squares, put in a measuring jug and add 300mls of boiling water. Stir until
dissolved, add 300mls of cold water. Pour this over the sponge. Place the bowl in
the fridge and allow the jelly to set. Put a little milk into a separate bowl with 4
tablespoons of sugar and the sachets of blancmange and mix until dissolved.
Bring 600mls of milk to the boil and add to the blancmange mix. Stir and return to
the saucepan, stirring and whisking as you bring it back to the boil. Place the
blancmange back into the bowl and allow to cool back to blood temperature,
whisking occasionally. Pour over the previous layer of jelly. Allow the
blancmange layer to set properly in the fridge before scattering over the drained
mandarins. Make up the orange jelly in the same way as before. Allow it to cool
before pouring over the mandarins. Place back into the fridge and allow it to set.
Once set you can make the custard layer, using the remaining milk, sugar and the
custard powder. Make this up as you did the blancmange, allow to cool and pour
over the orange jelly. Whip up the double cream until you get soft peaks. Spoon
and spread over the custard and grate over the chocolate. How about that?

Nutrition Info (per serving): 606 calories, 23 g fat.

26


Christmas Vegetables

Prep and cook time: 1 to 2 hours
Serves: 6-8


Ingredients

1.5kg King Edward potatoes, peeled
1/2 bulb of garlic, separated into cloves and crushed with the back of a knife
20g pack fresh rosemary, separated into sprigs
Salt and freshly ground black pepper
6 tablespoons good quality olive oil
50g butter
2kg parsnips, peeled
2 tablespoons honey
20g pack fresh thyme, leaves only
1kg chantenay carrots
Zest of 1 orange

Method

Preheat your oven to 220°C, 425°F, gas mark 7.
For the potatoes, cut them in half and parboil for 10 minutes. Drain in a colander
and toss around to scuff up the outside of the spuds. Toss with the garlic cloves,
half of the rosemary, salt and pepper to taste, 4 tablespoons of the olive oil, and
30g butter in a large bowl. Arrange in one layer in a roasting tin and roast for 45
minutes until golden.
For the parsnips, cut them in half lengthways, parboil for 10 minutes and drain.
Toss the honey, time, salt and pepper to taste, 10g butter and 2 tablespoons of
oil. Lay the parsnips flat in a roasting tin in one layer, and roast for about 40
minutes until golden.
For carrots, scrub them, and put them in a pan, cover with cold water and add a
pinch of salt. Boil for about 15 minutes or until cooked. Meanwhile, finely chop the
remaining rosemary and orange zest together to mix. Drain the cooked carrots
and toss the remaining butter. Season to taste and sprinkle with the orange zest
and rosemary before serving.

[jglass]

Crispy Tortilla with Guacamole

Ingredients

1 pack of flour tortillas
3 green chillies
A bunch of thyme
Olive oil (preferably Petrolo oil)
3 ripe avocados
2 limes
2 bunches of fresh coriander
Salt and pepper

Method

Preheat oven to 200°C, gas mark 6.
While oven is heating, remove seeds from chillies, squeeze 2 limes, peel and
chop 3 avocados and roughly chop 2 bunches of fresh coriander.
Put them all in a blender, and once it's all blended until creamy, season with salt
and pepper and pour into a serving dish. Pound 1 bunch of thyme is a pestle and
mortar and a glug of olive oil. Brush the tortillas with the flavoured oil. Lay them
on baking tray (don't overlap them too much) season with salt & pepper. Bake for
10 mins until golden brown.
Leave them to cool and serve with guacamole.

28


Easter Lamb

Prep and cook time: 1 to 2 hours
Serves: 4

Ingredients

leg of lamb (about 2kg)
Sea salt and freshly ground
Black pepper
2 x 20g packs fresh mint
1 clove garlic, peeled
125ml Bianconi extra virgin olive oil
250ml chicken stock
400g new potatoes, sliced thickly
100g baby fennel, trimmed and cut in half lengthways
225g baby carrots, tops trimmed
110g baby leeks, trimmed
200g courgettes, sliced lengthways
250g fine or yellow beans, trimmed
150g asparagus, trimmed to 6cm lengths

Method

Preheat the oven to 220°C, 425°F, gas mark 7.
Score the lamb all over and season. Using a pestle and mortar, or in a food
processor, pound or blend the mint leaves with the garlic and seasoning until
smooth. Slowly add the olive oil and brush all over the lamb. Roast in the oven,
brushing with the oil regularly until the lamb is cooked.


Cooking times for the lamb:
pink: 10 minutes for every 450g plus 20 minutes.
Medium: 15 minutes for every 450g plus 20 minutes.
Well done: 20 minutes for every 450g plus 20 minutes.

Remove from the oven and allow to rest on a plate for 10 minutes. While the
meat is resting, remove the fat from the roasting tin. Add the stock to the tin and
make a light, tasty broth by boiling and dissolving all the goodness at the bottom.
Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the
fennel and carrots and cook for a further 5 minutes. Then add the rest of the
vegetables and simmer for another 5 minutes.
Serve the vegetables in a shallow bowl with the lamb, sliced, on top and a little
broth and mint oil drizzled over.

29


Favourite Winter Salad

Prep and cook time: Up to 30 mins
Serves: 4

Ingredients

½ clove garlic
3 anchovies
200ml tub of crème fraîche
Finely grated zest of 1 lemon
Salt and freshly ground black pepper
½ small loaf rustic bread
2 glugs of olive oil
Sea salt
4 little gem lettuce
2 handfuls watercress
1 fennel bulb
250g halloumi cheese, cut into 12 slices
1 pomegranate

Method

For the dressing, pound together, or finely chop the garlic and anchovies. Mix in
the crème fraîche, then the zest and juice of the lemon, and season with freshly
ground black pepper. Simple!
Preheat the oven to 200°C, 400°F, gas mark 6.
Tear the bread into rough pieces of about an inch or so and scatter into a roasting
tin. Drizzle the bread with a little olive oil, then toss with a good pinch of sea salt,
and bake for 10 minutes or until crunchy. Trim the bottoms of the little gems, and
then break up each one keeping the leaves whole. Give the watercress and
lettuce leaves a quick wash, then a dry in a salad spinner and lay on a large
serving plate. Cut the tops off the fennel and hang on to the feathery parts. Trim
the bottom of each bulb and discard the scruffy outer leaves. Cut the bulb in half
and slice as thinly as possible from the root to the tip, then add to the rest of the
leaves. Next, fry the slices of halloumi on both sides in a little olive oil until
golden, and then drain on kitchen paper. Add the halloumi and croutons to the
serving plate. Season, give the whole lot a gentle toss, and then drizzle over the
crème fraîche dressing. Chop the fennel tops and bash the pomegranate to get
the seeds out, and then scatter the fennel and seeds over the salad.

30

[jglass]

Fruit Smoothie

Prep and cook time: Up to 30 mins
Serves: 3-4


Ingredients

1 banana
2 ripe mangoes
400ml can Bart’s coconut milk
Zest and juice of 1 lime
Pinch of pounded cardamom seeds, with pods and husks removed
Handful ice cubes
A little lime zest
Freshly ground black pepper

Method

Peel and roughly chop the banana. Skin the mangoes, remove the stones and
roughly chop the flesh. Put the fruit in a food processor/liquidiser and blend
together really well with the rest of the ingredients.
Pour into a tall, chilled glass. Sprinkle over the lime zest and some pepper. Drink
straightaway.

Chef’s
tip:
Feel free to use any other fruit -whatever is in season. Also, if you
want a thinner smoothie, just add more ice.

31


Great British Fry-Up

Serves: 4

Ingredients

8 pork and leek sausages
2 tomatoes - cut in half
1 tin of baked beans
8 rashers smoked dry-cured back bacon
4 field mushrooms
6 eggs, cracked into a bowl
Thick sliced bread for toasting
A knob of butter for toast
Freshly ground black pepper and Maldon sea salt

Method

Preheat grill to high, set the oven to 100°C and put in 4 plates.
Using a nice large tray put the sausages, tomatoes (cut side up) and mushrooms
under the grill, about 5cm from the heat and cook for around 15 mins, turning the
sausages once or twice. After this time add to the tray the bacon and black
pudding and leave until the bacon is cooked and crispy. Put the baked beans in a
saucepan and warm gently. Put a non-stick frying pan on a low heat. Add a knob
of butter and the eggs with some salt and pepper and stir gently until just
scrambled and cooked.
Put the bread down in the toaster, arrange the eggs, sausages, tomatoes and
beans with the bacon and mushrooms on the plates and when the toast pops up,
serve with tomato ketchup, HP sauce and a pot of tea.

32


Grilled Sausage Sticks

Ingredients

1 pack of pork and leek sausages
4 long sticks of rosemary
A bunch of fresh thyme
A pot of natural yoghurt
Half a cucumber
Salt and pepper

Method

Take a pack of pork and leek sausages and remove their skins. Skewer the
sausages with a stick of rosemary. Put a handful of fresh thyme in a pestle and
mortar and bash it up. Roll the sausages in the thyme and stick them on the BBQ
or under the grill.
Grate some cucumber in a pot of yoghurt.
Dip in your sausages.


33


Kedgeree

Prep and cook time: 30 mins to 1 hour
Serves: 6

Ingredients

2 eggs
680g undyed smoked haddock fillets, pin bones removed
2 fresh bay leaves
170g long grain or basmati rice
110g pure butterghee
Thumb-sized piece of fresh ginger, grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove garlic, peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
Juice of 2 lemons
2 good handfuls of fresh coriander
1 red chilli, finely chopped

Method

Boil the eggs for 10 minutes. Hold under cold running water. Put the fish and bay
leaves in a shallow pan with enough water to cover. Bring to the boil, cover, and
simmer for about 5 minutes, until cooked through. Remove from pan and set
aside. When cool enough to handle, remove skin from fish, flake into chunks and
set aside. Cook the rice in salted water for about 10 minutes and drain. Refresh
in cold water, drain again, and leave in the fridge until needed. Melt the
butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for
about 5 minutes, and then add the curry powder and mustard seeds. Cook for a
further few minutes, and then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add fish and rice to pan and gently heat through. Add the eggs,
coriander and chilli and stir gently. Place in a warm serving dish.
Mix the chopped coriander and natural yoghurt, and serve with the kedgeree.

34


Lemon Chicken Salad

Prep and cook time: Up to 30 mins
Serves: 4

Ingredients

1 litre chicken or vegetable stock
Black peppercorns
2 lemons zested and juiced
4 free range chicken breasts
2 tablespoons Natural yoghurt
3 tablespoons Mayonnaise
A handful of Almonds
1 teaspoon ground Cumin seeds
1 Cucumber, peeled and finely diced
Sea salt and freshly ground black pepper

Method

Poach the chicken by bringing a large pan of stock to the boil and adding the
peppercorns and zest from 1 lemon. Poach for 15 minutes and leave to cool in
the fridge in the liquid.
Mix the rest of the ingredients together and add the chopped chilled chicken and
serve.

[jglass]

Lemon Linguini

Prep and cook time: Up to 30 mins
Serves: 6


Ingredients

455g dried Linguini
Juice of 3 lemons
75ml olive oil
125g Parmesan, freshly grated
2 handfuls fresh basil, leaves finely chopped
1 handful Rocket

Method

Cook the spaghetti in a generous amount of boiling salted water, then drain
thoroughly and return to the saucepan. Meanwhile beat the lemon juice with the
olive oil, and then stir in the Parmesan until thick and creamy. The Parmesan
melts when mixed with the pasta. Season, and add more lemon juice if needed.
Add the sauce to the linguini and shake the pan to coat each strand of pasta with
the cheese, finish by stirring in the chopped basil and rocket.

36


Lemon Meringue Pie

Prep and cook time: 1 to 2 hours
Serves: 4-6


Ingredients

1 pack of fresh dessert short crust pastry
110g caster sugar
3 tablespoons cornflour
225ml cold water
Zest of 2 lemons
Juice of 3 lemons
80g butter
4 egg yolks
4 egg whites
220g caster sugar

Method

Preheat the oven to 190°C, 375°F, gas mark 5.
Roll out pastry and use it to line a 20cm pie dish. Put in the freezer for 20 minutes,
or for as long as you can. Remove from freezer, prick the bottom with a fork and
bake for 10 minutes. Remove, set aside and reduce oven temperature to 150°C,
300°F, gas mark 2. To make the lemon filling, mix the sugar and corn flour with a
little of the water to make a loose paste. Heat the rest of the water and bring to
the boil with the lemon zest. When it is boiling, add the corn flour and sugar mix,
whisking until it becomes thick. Take off the heat and stir in the lemon juice, butter
and egg yolks. Whisk well until smooth, then pour into the pastry case.
For the meringue, whisk the egg whites until firm, and gradually add the sugar
until glossy and thick. Pour over the lemon filling and bake for 45 minutes until it is
crisp on the outside and squidgy in the middle.

37


Lemon Pasta

Prep and cook time: Up to 30 mins
Serves: 6

Ingredients

500g dried linguine
Juice 3 lemons
90ml olive oil
125g grated Parmesan
2 x 20g packs fresh basil, leaves picked and finely chopped
50g bag wild rocket

Method

Cook the linguine as per pack instructions, then drain thoroughly and return to the
saucepan. In the meantime combine the lemon juice and the olive oil, then stir in
the parmesan until you achieve a thick and creamy sauce. Add the sauce to the
linguine and shake the saucepan to coat each strand of pasta with the sauce.
Finally stir in the basil and rocket.

Nutrition Info (per serving): 509 calories, 21 g fat.

38


Lemon, Lime and Peppermint Sorbet

Prep and cook time: Up to 30 mins
Serves: 4

Ingredients

200g sugar
275ml water
Zest and juice of 5 limes
Zest and juice of 5 lemons
1 bunch of peppermint

Method

Place the sugar and water in a pan bring to the boil and simmer for 5 minutes.
Remove from the heat and allow to cool for a while. Zest and squeeze your limes
and lemons and chop your peppermint. Mix everything together in a plastic or
earthenware container and place in the freezer. Generally a sorbet takes 2 hours
to set. Try to stir it around every 30 minutes if you remember.

Nutrition Info (per serving): 239 calories

39


Mini Patty Pans with Mint Leaves

Prep and cook time: 30 mins to 1 hour
Serves: 4

Ingredients

2 packs of mini patty pan
4 lugs olive oil
15g knob butter
1 large lemon (optional)
½ x 20g bunch mint, leaves chopped
Sea salt and freshly ground black pepper

Method

Preheat the oven to 220°C, 425°F, Gas Mark 7.
Add the olive oil and butter to the roasting pan and heat on the hob. Throw in the
patty pans, the mint and season to taste. Roast in the preheated oven for 20-25
minutes, or until golden, and if you like, give a little squeeze of lemon juice to
taste. Check the seasoning and serve.

Nutrition Info (per serving): 101 calories, 10 g fat,

40


Mini Romanesco Cauliflower braised with Tomato and Anchovy Sauce

Prep and cook time: 30 mins to 1 hour
Serves: 4

Ingredients

4 tablespoons extra virgin olive oil
1 onion, finely chopped
1 clove garlic, finely sliced
400g can of chopped tomatoes
4 anchovy fillets
Sea salt and crushed black pepper
4 mini romanesco cauliflowers
1 handful Parmigiano-Reggiano cheese

Method

Preheat the oven to 200°C, 400°F, Gas Mark 6.
Heat the oil in a frying pan and fry the onion and garlic for 2 minutes until
softened. Add the tomato and anchovy fillets. Simmer for about 10 minutes.
While the sauce is cooking boil the cauliflowers for 2-3 minutes in salted boiling
water. Season the sauce and pour into a baking dish and put the cauliflowers on
top of the sauce. Drizzle with the olive oil. Cover with foil and bake in the oven for
15 minutes. Remove the foil and cook for a further 10 minutes.
Sprinkle with the grated cheese over and cook until evenly browned.


Nutrition Info (per serving): 206 calories, 15 g fat.

41


Mixed Salad with Fougasse

Prep and cook time: Up to 30 mins
Serves: 1 – 2

Ingredients

handful of rocket
Few mint leaves
Slices of pancetta
Some pine nuts
A little olive oil and balsamic vinegar
Parmesan shavings
Slices of fougasse

Method

Take a couple of handfuls of rocket and a few mint leaves. Pan-fry a few slices of
pancetta and lightly brown some pine nuts. Lightly toss the leaves in the olive oil
and balsamic vinegar then break the pancetta over the top with the nuts and a few
shavings of Parmesan cheese.
Serve with toasted slices of fougasse bread.

[jglass]

Oriental Pork with Noodles

Prep and cook time: Up to 30 mins
Serves: 2-4

Ingredients

A handful of Szechan peppercorns, crushed
2 x 350g pork fillets, thinly sliced
2 teaspoons sesame oil
2 teaspoons sunflower oil
2 tablespoons grated ginger
1-3 red chillies, deseeded, chopped
125g oyster mushrooms, wiped and ripped
125g shiitake mushrooms, wiped and halved
1 red pepper, deseeded and chopped
1 bunch spring onions, sliced
200g pak choi, washed and chopped
2 cloves garlic, peeled and finely chopped
300g bean sprouts
300g medium egg noodles, cooked
2 teaspoons fish sauce
6 tablespoons oyster sauce
15g fresh coriander, chopped
6 tablespoons chicken stock
Dark soy sauce

Method

Get all your ingredients chopped and ready to go. Rub the crushed peppercorns
into the pork slices. Heat your wok and a frying pan to make them as hot as you
can. Add the oils to the hot wok and fry the ginger, chilli and mushrooms for 1
minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic
and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces,
coriander and stock. Stir-fry for 2-3 minutes until steaming hot. Taste and season
with soy sauce.
Meanwhile drizzle a little sunflower oil into the hot frying pan and fry the pork for 2
minutes each side, or until cooked through and golden. Remove from the heat
and serve with the stir-fry.

Nutrition Info (per serving): 594 calories, 19 g fat.

43


Paella

Prep and cook time: 30 mins to 1 hour
Serves: 4

Ingredients

8 chicken breasts or legs (thighs and drumsticks)
Plain flour for dusting chicken
Salt and freshly ground black pepper
2 glugs of olive oil
110g pack Pachero chorizo
6 slices pancetta, rind removed
1 onion, finely diced
4 cloves garlic, finely chopped
2-3 large pinches saffron
2 litres hot chicken stock
1 x 5ml spoon (heaped) smoked paprika
500g paella rice
1 small bunch flat-leaf parsley, stalks and leaves finely chopped separately
2 handfuls frozen peas
10 precooked jumbo tiger prawns
1 lemon cut into wedges

Method

Preheat the oven to 190°C, 375°F, gas mark 5.
Cut the chicken breasts or legs in half and remove the bone. Coat the chicken
with the flour and seasoning. Add the olive oil to a large, hot, shallow pan, and
brown the chicken skin-side down, turning to brown all over. Transfer to a roasting
tray and continue to cook in the preheated oven for 30 minutes. Meanwhile
sprinkle the saffron into half the hot stock and leave on one side to infuse for a
few minutes. Add the chorizo to the original pan, lay slices of pancetta over the
top and cook until crispy. Mix in the onion and garlic, and cook until soft. Then
add the smoked paprika, rice and infused stock, stirring occasionally. Once the
rice is cooked (about 20 minutes), stir in the rest of the stock. Throw in the
parsley stalks, peas and prawns, and cook for a further 10 minutes. Then add the
cooked chicken and sprinkle with chopped parsley leaves.
Serve with lemon wedges.

Chef’s
tip:
Try to use as much fresh seafood as you can find to make it a true,
authentic paella, such as adding 500g mussels and 2 small squid (halved and
scored) to the paella with the prawns and peas. Cover with foil and leave to cook
for the last 10 minutes.

44


Pannacotta with Caramelised Oranges

Prep and cook time: 30 mins to 1 hour
Serves: 4

Ingredients

70ml milk
2 x vanilla pods (scored with a knife and seeds removed and reserved),
Or 1 x Teaspoon of vanilla extract
Finely grated zest of one orange
375ml double cream
1½ leaves gelatine, soaked in cold water until softened
75g icing sugar
3 oranges
4-6 tablespoons sugar

Method

Put the milk, vanilla pods, vanilla seeds, orange zest and half the cream into a
small pan and slowly simmer for 10 minutes. Remove from the heat and stir in
the softened gelatine. Allow to cool for 5 minutes, then place in the fridge, stirring
occasionally until the mixture coats the back of a spoon. Remove the vanilla pods.
Whip together the icing sugar with the remaining cream, and then mix the two
cream mixtures together. Divide into 4 serving moulds or you can use espresso
cups. Cover with cling film and chill for at least an hour in the fridge. Peel the
oranges using a knife and cut into 1cm thick slices. Sprinkle with the sugar and
place on a baking tray. Caramelise under a hot grill or using a blowtorch until
golden brown. Turn out your panacottas by dipping the moulds into hot water for
10 seconds or serve straight from the espresso cups.
Turn out on a plate and serve with slices of the orange and some of the caramel
juices.

Nutrition Info (per serving): 640 calories, 46 g fat.

45


Pappa al Pomadoro

Prep and cook time: 30 mins to 1 hour
Serves: 4

Ingredients

800g red and yellow cherry tomatoes
400g canned plum tomatoes
3 garlic cloves, peeled
10 tablespoon extra virgin olive oil
275ml water or chicken stock
½ Fougasse, base removed
2 handful green or purple basil
Maldon salt and freshly ground black pepper

Method

Blanch the tomatoes and start to fry the garlic in a hot pan with a couple of
tablespoons of olive oil. Throw in all the tomatoes. Bring to the boil then simmer
gently for 20 minutes. Break up the tomatoes with a spoon and add the water or
stock. Tear in large thumb-sized pieces of Fougasse and simmer again for 10
minutes adding more water if needed. Remove from the heat and add the torn
basil leaves. Season to taste and drizzle with the remaining extra virgin olive oil.
Place any leftovers in a baking dish with a little butter for 15 minutes at 200°C,
400°F, gas mark 6 with grated fontina cheese and Parmesan on top.

Nutrition Info (per serving): 692 calories, 50 g fat.

[jglass]

Passionfruit Bellini

Prep and cook time: Up to 30 mins
Serves: 4

Ingredients

10 passionfruit
2 heaped teaspoons sugar
75cl bottle champagne, chilled

Method

Cut the passionfruit in half and scrape out the insides. Whisk the pulp hard to
loosen the seeds from the fruit. Push this through a coarse sieve until you are only
left with any remaining seeds. Stir in the sugar to dissolve then pour the sieved
juice into four glasses.
Top up with champagne and stir before serving.

Nutrition Info (per serving):166 calories

47


Pavlova

Prep and cook time: 1 to 2 hours
Serves: 8

Ingredients

6 medium size egg whites
350g caster sugar (vanilla sugar is nice if you have any)
284ml carton double or whipping cream
2 x 250g punnets strawberries
2 x 125g punnets raspberries
Parchment or greaseproof paper
2 teaspoons vinegar
2 teaspoons corn flour

Method

Preheat the oven to 140°C, 275°F, Gas Mark 1.
Whisk the egg whites until very stiff, and then whisk in the sugar a teaspoon at a
time (don't over whisk or it will go runny again). Blend the vinegar and corn flour
(you don't have to use these if you don't have them, but by using them you will get
a slightly chewy centre to the meringue) and fold into the mixture. Place the
parchment paper on to one large or two smaller baking trays and divide the
mixture on to the paper into two circles -I always put a plate (approximately
20cm), under the parchment paper, as a guide while I spread the mixture to make
the circle, and then pull it out. Bake in the preheated oven for approximately 1
hour or until firm. Allow to cool and remove the paper carefully. Whip the cream,
squash one punnet of strawberries and add it to the cream. Cut the rest of the
strawberries in half and with the raspberries add to the cream, gently fold in.
Simply sandwich the two meringues with the cream mixture just before serving.
Remember you can't add the cream too soon before serving as the cream melts
the meringue.

Nutrition Info (per serving): 374 calories, 17 g fat.

48


Pesto Crostini

Prep and cook time: Up to 30 mins
Serves: 6-8

Ingredients

1 clove garlic, peeled
3 x 20g bunches fresh basil, leaves only
100g pine nuts, lightly toasted and cooled
100g grated fresh Parmesan, and some to taste
250ml extra virgin olive oil, blended with a tiny squeeze of lemon juice (optional)
1 large ciabatta, cut into 1cm thick slices
Sea salt and freshly ground black pepper

Method

Put half the garlic into a pestle and mortar or a food processor. Add a bit more
garlic if you like, but I tend to stick to about ½ a clove. Pound or pulse this with
the fresh basil leaves and the pine nuts to a fine puree. Turn out into a bowl and
add the Parmesan. Gently stir in and add a little more olive oil until smooth and
spreadable. If you want, add more Parmesan to adjust the taste. Griddle or toast
the slices of bread, rub with the remaining halved clove of garlic, then drizzle with
a little extra virgin olive oil. Spoon over the pesto and season well to taste.
Serve immediately.

Nutrition Info (per serving) 515 calories, 45 g fat.

49


Pot Roast Loin of Pork

Prep and cook time: 1 to 2 hours
Serves: 6

Ingredients

1.5kg loin of pork, boned, skinned, rolled and tied
15g pack thyme, picked
2 medium red onions, peeled, halved and sliced
2 cloves garlic, sliced
1 tablespoon olive oil, for frying
40g butter
4 figs, quartered
3 wine glasses Marsala
3 tablespoons crème fraiche
300ml chicken stock
Sea salt and freshly ground black pepper

Method

Preheat the oven 200°C, 400°F, Gas Mark 6.
Roll the pork in the seasoning and thyme. Take an appropriately sized casserole
type pan fry off the onions and garlic in a tablespoon of olive oil. Cook on a
medium heat for roughly 4 minutes until softened and tender. Push the onions to
one side; add a knob of butter and fry off the pork, until lightly golden. Add the
figs and one glass of Marsala, mix with the onions, add the rest of the butter and
cover with an appropriately sized piece of wet greaseproof paper (because it is
wet it sits snuggly, allowing it to bake and steam as well as making a beautiful
sauce). Cook in the preheated oven for 45 minutes -1 hour. After 20 minutes
turn the pork in the lovely juices and add the other 2 glasses of Masala.
When the pork is cooked remove to a plate and allow to rest for 15 minutes before
eating.
Whilst waiting finish the homemade sauce by adding the chicken stock and
simmer for 10 minutes. Check the seasoning and add in the crème fraiche. Slice
the pork as thinly as you want and serve with the delicious sauce.
Vegetables should be simple, spinach, cabbage or brussel tops.

Nutrition Info (per serving): 317 calories, 13 g fat.

50


Quesadillas with Salsa and Guacamole

Prep and cook time: 30 mins to 1 hour
Serves: 2-4


Ingredients

4 plum tomatoes, deseeded and roughly chopped
1 red onion, peeled and chopped
1 green chilli, deseeded and chopped
20g pack fresh coriander, leaves only
Juice of 2 limes
Salt and freshly ground black pepper
3 green chillies, deseeded
2 x 20g packs fresh coriander, leaves only
3 ripe medium avocados, halved and stoned
250g pack mature West Country farmhouse Cheddar, grated
2 bunches spring onions, sliced
1 red pepper, sliced
2 x 20g packs coriander, chopped
2 red chillies, chopped
8 soft flour tortillas
Small pot soured cream

Method

Preheat the oven to 200°C, 400°F, gas mark 6.
For the salsa, mix all the ingredients together in a bowl. Season well, cover and
chill. For the guacamole, purée the chillies and coriander in a food processor.
Add the avocado flesh and lime juice. Mix and season well. For the quesadillas,
place the cheese, spring onions, red pepper, coriander and red chillies on 4 of the
tortillas. Top each with another tortilla and press down firmly. Lay the quesadillas
on baking trays, making sure not to stack them on top or over each other. Bake
until golden and melted. Cut into quarters.
Serve with the salsa, guacamole and soured cream.