4-5 small, sweet and eating apples
Juice of 1/2 a lemon
80g butter
4 sheets of filo pastry
150g pecans, chopped
Some ground cinnamon
150g dark muscovado sugar
60g caster sugar
A handful of dried cranberries
Method
Preheat the oven to 180°C, 350°F, gas mark 4.
Peel and slice the apples thinly, and put them in a bowl of cold water with a little
lemon juice to stop them going brown. Melt the butter in a small saucepan over a
low heat and keep warm. Carefully cut the filo pastry into 30x50cm sheets with a
knife. Mix the pecans, cinnamon and dark muscovado sugar together. Lay the
first sheet of filo pastry on a clean tea towel on your work surface and brush with
melted butter. Sprinkle over 1/3 of the pecan mixture. Lay another sheet of filo
pastry over the first one, sprinkle with pecans, cinnamon, and dark muscovado
sugar, as before. Repeat with the third sheet and lay the fourth sheet over the top.
Drain your apples well and toss with the caster sugar and dried cranberries.
Spread them along the bottom edge of the pile of filo pastry sheets.
Brush the top edge of the filo pastry sheets with a little water and gently lift the
edge of the tea towel nearest you and use it to help you roll the pastry up
lengthways like a Swiss roll, with the apples at the centre and press together
gently. Place on a baking tray and bake in the oven for about 20 minutes or until
golden brown.
Serve with some good vanilla ice cream.
52
Raisin and Rosemary Eggy Bread
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
4 medium eggs
knob butter
4 tablespoons sugar
6 bananas, peeled and sliced lengthways
25g butter
8 slices of raisins and rosemary bread
Method
Beat together the eggs. Get a frying pan, place over a moderate heat and put in a
knob of butter and 4 tablespoons sugar and swirl until melted and beginning to
bubble. Throw in the bananas. Cook for 3 -4 minutes turning halfway, until
golden. In another pan melt 25g butter. Dip 8 slices raisin and rosemary bread
into the egg mix and cook in a pan for 2 minutes each side.
Serve with spoonfuls of crème fraiche, banana syrup and more bananas.
53
Rigatoni with Wild Boar Salami
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
a good glug of Bianconi extra virgin olive oil
1/2 wild boar salami, sliced (or use Napoli salami)
1 red onion, peeled and sliced
1 clove garlic, peeled and sliced
4 tablespoons balsamic vinegar
400g can chopped tomatoes
3 tablespoons crème fraîche
2x20g packs fresh basil, chopped
Sea salt
Freshly ground black pepper
300g rigatoni
1 buffalo mozzarella, sliced
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Heat the olive oil in a frying pan, and fry half the salami until quite crisp. Add the
onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar,
chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and
simmer for a few minutes.
Cook the rigatoni until 'al dente'. Drain, and drizzle over a little olive oil and
seasoning. Tip into a baking dish and pour over the sauce. Lay the mozzarella
over the top with the rest of the salami. Bake in the preheated oven for 25
minutes until golden.
54
Roast Potatoes with Sage and Orange
Prep and cook time: 1 to 2 hours
Serves: 4
Ingredients
1kg King Edward potatoes, peeled and cut to the size of golf balls
4-5 cloves of garlic, squashed
Peel of 1 orange, cut into long, thin strips using a peeler
20g pack fresh sage, leaves only
6 tablespoons of La Truffe Cendree graisse d'oie (goose fat)
Method
Preheat the oven to 220°C, 425°F, gas mark 7.
Parboil the potatoes in boiling, salted water for 10 minutes and drain in a
colander.
Shake around in the colander to chuff up the edges. Heat a roasting tray on the
hob over a moderate heat. Add the goose fat and the garlic, orange peel and
sage, and fry in the goose fat for 30 seconds. Add the spuds and toss them
around until well coated with the goose fat mixture, then roast in the oven for
around 45 minutes or until golden and crisp.
55
Roast Rack of Lamb with Crushed Potatoes
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
10 Anya potatoes
1 handful of cherry tomatoes
6 bone rack of lamb
1 handful of kalamata olives, stoned
1 small handful of garlic cloves
Sea salt and freshly ground black pepper
A few sprigs of rosemary
2 glugs olive oil
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Boil the potatoes until tender, and squeeze the pips from the tomatoes. Stick a
large frying pan on a high heat and sear the lamb until golden. Remove and put to
one side while you crush the drained potatoes in the frying pan (use a masher,
rolling pin or the likes) then leave to fry for a couple of minutes. Stir the tomatoes
and olives into the potatoes with some seasoning and rosemary sprigs, drizzle
with a little olive oil and place in a roasting tin. Place the lamb on top of the
potatoes and cook according to pack instructions until medium.
Slice the lamb into chops and serve with the crispy potatoes and a little salsa
verde, or an extra drizzle of olive oil.
Posted By: jglass
May 5 # 12 of 18
Roasted Red Onion With Thyme and Butter
Prep and cook time: 30 mins to 1 hour
Serves: 8
Ingredients
8 equal-sized medium to large red onions
100g butter
15g pack thyme, washed and picked
Sea salt and freshly ground black pepper
Method
Preheat the oven 200°C, 400°F, Gas Mark 6.
Remove the first layer of skin from the onions. With a knife, take the bottom of the
core end of the onion off to give it a flat base, make 2 cuts in a cross shape in the
top, cutting halfway down (do not cut right through into quarters). Scrunch the
butter and thyme together, then push it into the gaps in the onions, season with a
good pinch of sea salt and pepper. I prefer to cook the onions tightly packed in an
earthenware dish on a thin layer of sea salt. Place in the preheated oven and
cook for 30-35 minutes.
Nutrition Info (per serving): 147 calories, 11 g fat.
57
Rocket, Fennel and Herb salad with Goat's Cheese
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
20g pack marjoram, washed and picked
8 x 15ml spoons extra virgin olive oil
2 x 100g packs goat's cheese
50g pack organic rocket
1 fennel bulb, halved and very finely sliced
50g pitted black olives
20g pack lemon basil, washed and picked
Juice ½ lemon
Salt and freshly ground black pepper
2 red chillies, deseeded and finely sliced
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Place the marjoram in a mortar and grind with a pestle, alternatively, finely chop.
Combine with 2 x 15ml spoons of the olive oil and rub all over the goat's cheese.
Place the goat's cheese on a baking sheet and cook in the oven for approximately
10-15 minutes or until golden brown. Place the rocket, fennel, olives and lemon
basil in a bowl, dress with the remaining olive oil, lemon juice and season to taste.
Divide between 4 serving plates, crumble over the cheese and scatter with the
chilli.
Nutrition Info (per serving): 331 calories, 32 g fat.
58
Simple Summer Spaghetti
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
500g mixed red and yellow cherry tomatoes, washed and chopped
150g black olives, pitted
1 clove garlic, peeled and chopped
15ml spoon red wine vinegar
20g pack lemon basil, leaves removed from stem
20g oregano, leaves removed from stem
150ml olive oil
400g spaghetti or linguine
Salt and freshly ground black pepper
Method
In a bowl combine the tomatoes, olives, garlic and vinegar. Then add in the herbs
and olive oil, allow to stand for 10 minutes. Cook the pasta according to the pack
instructions or until 'al dente'. Drain and combine with the tomato base.
Nutrition Info (per serving): 648 calories, 33 g fat.
59
Smoked Salmon and Scrambled Eggs
Serves: 2
Ingredients
8 fresh eggs
Knob of butter
150g pack of smoked salmon
Salt and pepper
2 slices Sourdough bread
Method
Pre-heat griddle pan. Heat your non-stick pan gently and add a knob of the butter.
And add your beaten eggs. Gently cook and stir. Continue to cook for a couple of
minutes, whilst still just underdone. Griddle the bread until nicely charred on each
side. When the eggs thicken, season with salt and pepper and pile the eggs over
the toast. Top with smoked salmon slices.
Serve with a good wedge of lemon and freshly ground black pepper.
60
Southern Indian Vegetable Curry with Curry Leaves
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
2 x 15ml spoons oil
1 x 5ml spoon mustard seeds
2 green chillies, deseeded and chopped
1 bunch of curry leaves
2 onions, shredded
½ x 5ml spoon ground coriander
A pinch cumin seeds
½ x 5ml spoon garam masala
¼ x 5ml spoon turmeric
¼ x 5ml spoon chilli powder
6 tomatoes, chopped
2 sweet potatoes, peeled
2 potatoes, peeled
1 aubergine
100ml coconut milk
A handful of French beans
A handful of peas
A handful of okra
Sea salt
Freshly ground black pepper
Method
Heat the oil in a pan and fry the mustard seeds for 2-3 minutes or until they start
to pop. Add the chillies; curry leaves, onions, coriander, cumin seeds, garam
masala, turmeric, and chilli powder. Stir and cook until the onion is soft. Add the
chopped tomatoes. Chop the potatoes and aubergine into small cubes and add to
the sauce. Pour in the coconut milk and cook until the potato is soft and cooked.
Throw in the beans, peas and okra. Season and cook for a few more minutes until
tender.
Nutrition Info (per serving): 234 calories, 8 g fat.
61
Spice Lamb Stew with Walnuts and Pomegranate
Prep and cook time: 2 hours
Serves: 4
Ingredients
750g pack British lamb boneless roasting shoulder joint
2 tablespoons plain flour
Sea salt and freshly ground black pepper
2 tablespoons olive oil
1 red onion, finely sliced
4 sticks of celery, finely sliced
Half a stick of cinnamon
100g walnuts, chopped
2 bay leaves
6 pomegranates
20g pack flat leaf parsley, chopped
Method
Cut the lamb into thumb-sized cubes and toss in the flour with a teaspoon of sea
salt and black pepper. Heat a large pan and add the olive oil. When the oil starts
to smoke, add as many lamb pieces as will fit in one layer, cover with a lid and
cook for a few minutes until soft and browned evenly. When coloured on all sides,
remove from the pan. Repeat with the remaining cubes until they are all browned.
Return all the lamb to the pan and turn the heat down. Add the onion, celery,
garlic, cinnamon, walnuts and bay leaves to the pan. Put the lid on and cook very
gently for 3-5 minutes, until the onion is softened, stirring often to make sure
nothing sticks. Cut your pomegranates in half and juice them as you would an
orange or lemon. You should get 500ml or so of bright pink juice (if you can't find
pomegranates, cranberry juice works well instead). Add the juice to the lamb,
reserving some pomegranate seeds. Top up with water to cover. Simmer very
gently for 1 1/2 hours, or until the lamb is tender, adding a little water now and
then if the stew gets dry. Remove the cinnamon stick and bay leaves and
discard. Season to taste and sprinkle with the parsley and pomegranate seeds.
Serve with steaming hot saffron rice.
Posted By: jglass
May 5 # 13 of 18
Spicy Thai Prawn Curry
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
½ x 5ml spoon ground cumin or if using a whole seed, then pound or crushed
1 heaped 5ml spoon ground coriander or (if using a whole seed then pound or crushed)
2-3 fresh whole green chillies to your taste
4 large thumb sized pieces of fresh ginger, peeled and chopped
3 fresh lemon grass stalks, trimmed back and chopped
4 cloves garlic, peeled
4 handfuls of fresh coriander with stalk attached
6 salad onions, washed and trimmed
2 limes, zest of one and juice of both
30ml spoon olive oil, to loosen
400ml can coconut milk
200g fine green beans, tailed
200g babycorn
2-3 x 15ml spoons light or dark soy sauce or fish sauce if preferred
300g chilled or frozen cooked prawns, tiger prawns or king prawns
(Alternatively chicken can be used)
Method
Place the first 10 curry paste ingredients into a food processor and whiz up to a
fine paste for 1 minute. In a hot wok or casserole type pan pour in a little oil, add
the curry paste and cook for 30-40 seconds. Next add the coconut milk and
simmer for 3 minutes before adding the green beans and baby corn. Simmer for a
further 7 minutes then season with soy sauce finally adding the prawns.
Remove from the heat and serve immediately with some lightly fluffy fragrant rice.
*
Nice
Rice
Guide:
Boil around 100g to 150g of rice per person in salted boiling
water for 8 minutes (you could at this point scent the rice with a herb or spice or a
combination of your choice), after this time drain the rice through a colander and
refill half the pan with boiling water. Place the colander over the pan, cover with
foil, simmer and steam the rice for 10 more minutes. Pukka!
Nutrition Info (per serving): 221 calories, 10 g fat.
63
Spinach Cannelloni
Prep and cook time: 30 mins to 1 hour
Serves: 6
Ingredients
1 packet of fresh Lasagne - 12 sheets in total
2 x 250g tubs Mascarpone
1 handful chopped Walnuts
2 Lemons, zested and juiced
1 handful Parmesan, grated
100g Taleggio
180g Bag of baby spinach, chopped
20g Sage
2 knobs of butter
Salt and pepper
Method
Preheat the oven to 200°C/400°F/gas mark 6
Mix half the parmesan, mascarpone, taleggio, lemon zest and juice and the
walnuts. Keep 1/ 4 to one side, and then mix the cheese mixture with the
spinach. Fry the sage leaves in hot butter. Crumble half of the sage into the
cheese mixture and save the rest for the top. Take a good spoonful of the cheese
onto the edge of each lasagne sheet and roll up, fill 12 of the sheets. Put them in
a flat oven dish, dot with the left over cheese mix drizzle over 1/2 a glass of water
and sprinkle with the parmesan and crispy sage leaves. Cover and bake for 20
minutes.
64
Spring Lamb Shepherd's Pie
Prep and cook time: 1 to 2 hours
Serves: 4-6
Ingredients
1kg boneless shoulder of lamb
2 x 15ml spoons flour
Salt and freshly ground black pepper
2 glugs of olive oil
1 red onion, chopped
2 sticks celery, chopped
1 carrot, chopped
50g pancetta, roughly chopped
2 cloves garlic, finely chopped
1 sprig fresh rosemary
400g can plum tomatoes, chopped
250ml lamb or vegetable stock
1kg Desirée potatoes
200ml milk
2 knobs of butter
A small handful of fresh rosemary
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Trim any large bits of fat off the lamb, then cut the meat into chunks and put
through small batches into the food processor until minced roughly. Place the
mince in a bowl, and then add the flour and seasoning and toss until evenly
coated. Heat a large pan, and when it’s nice and hot, add the olive oil and lamb
mince, and fry until browned all over. Add the onion, celery, carrot, pancetta and
garlic to the pan, and throw in the sprig of rosemary and tomatoes. Pour in the
stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in
the same pan or transfer to an ovenproof dish, cover and bake in the oven for an
hour. Meanwhile, peel the spuds, boil them in salted water until cooked through,
then drain well. Heat the milk gently, then pour over the potatoes. Add a knob of
butter and mash well until smooth and creamy. Melt the remaining butter in a
frying pan. When it starts to bubble, throw in the handful of rosemary and fry until
crisp. Drain and add the rosemary to the mashed potatoes with salt and freshly
ground black pepper. Take the lamb out of the oven, spoon over the mash, then
turn up the temperature to 200°C, 400°F, gas mark 6 and bake for about 20
minutes, or until bubbling and crispy and brown on top.
65
Stuffed French Toast
Serves: 2
Ingredients
4 slices White bread
3 bananas, sliced
2 x 15ml spoons Spanish orange blossom honey
70g pecan nuts, roughly chopped
4 organic eggs
A teacup of milk
A knob of butter
120g greek yoghurt
Icing sugar
Method
Slice the bananas thinly and mix with the sugar, honey and pecans using 4 slices
of bread, make two banana sandwiches by dividing the mixture equally. Heat a
frying pan over a medium heat, crack the eggs into bowl and beat in the milk.
Melt a knob of butter in the pan dip the banana sandwich in the egg and milk
mixture turning in the milk, and leave to soak. Fry gently on each side until nicely
coloured and warmed through for 3-4 mins repeat with the other sandwich.
Dust with icing sugar, cut in half and serve.
66
Tasty Tuscan Tart
Prep and cook time: 30 mins to 1 hour
Serves: 6
Ingredients
375g dessert shortcrust pastry
2 - 3 Williams pears, peeled and quartered
4 tablespoons caster sugar
284ml single cream
200g continental dark chocolate (75% minimum cocoa solids)
30g butter
Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Roll out the pastry to form a rectangular shape, just under 1cm thick, using flour to
dust. Place on a clean, flat baking tray and pinch the pastry around the edge with
your thumb and forefinger to create a sort of lip. Remove the core, and slice each
pear quarter into 3. Sprinkle with half the caster sugar and rest for 1 minute before
scattering the pears on top of the pastry. Bake for about 18 minutes, or until
golden. Meanwhile, in a small pan, heat the cream until nearly boiling, remove
from the heat and rest for 1 minute before snapping in your chocolate. Stir until
melted and smooth, then add the remaining sugar and the butter. Pour carefully
from the middle, covering the pears, and try not to let the chocolate go over the
edge. Allow to cool briefly before popping into the fridge for 20 minutes.
Cut into squares or fingers.... and get stuck in!
Nutrition Info (per serving): 653 calories, 40 g fat.
Posted By: jglass
May 5 # 14 of 18
Thai-style Mango Salad with Griddled Prawns
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
20 large, headless tiger prawns
4 skewers
1 thumb-sized piece fresh ginger, grated
20g pack fresh coriander, chopped
1 red chilli, deseeded and chopped
4 tablespoons fresh limejuice
3 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
Good pinch of brown sugar
1/2 clove garlic, peeled and crushed
1 ripe and ready-to-eat mango
2 handfuls ready-to-eat bean sprouts
3 small cucumbers, chopped
1 handful fresh coriander
1 red pepper, deseeded and cut into thin strips
1 bunch spring onions, chopped
Sea salt
Small handful sesame seeds
Bianconi extra virgin olive oil, to drizzle
Method
Slide 5 peeled prawns onto each skewer.
For the marinade, mix together the ingredients and drizzle half over the prawns.
For the salad, peel the mango and cut flesh into thin strips. Mix with the other half
of the marinade, bean sprouts, cucumber, coriander, pepper, spring onions and
sea salt. Heat a large frying pan and dry-fry the sesame seeds until golden.
Remove and set aside. Fry the prawns over a high heat for 2 minutes until cooked
through.
Serve with the salad, sprinkled with sesame seeds and drizzled with the olive oil.
68
Three Cheese Risotto
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
About 1 litre chicken stock
1 tablespoon olive oil
2 medium onions, finely chopped
2 cloves garlic, peeled and finely chopped
3 sticks celery, finely chopped
400g risotto rice
2 wine glasses of dry white wine
Sea salt and freshly ground black pepper
100g apenzeller, roughly chopped, or use gruyere
100g pack taleggio, roughly chopped
75g butter
50g parmesan cheese, freshly grated
Method
Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the
onions, garlic and celery, and fry gently for about 5 minutes until softened. Add
the rice to the pan and turn up the heat. Cook for 1 minute, stirring constantly,
until the rice looks slightly translucent. Add the wine and keep stirring -any
alcohol flavours will evaporate. Once the wine has cooked into the rice, add your
first ladle of hot stock and a good pinch of salt and pepper. Turn down the heat to
a simmer so the rice doesn't cook too quickly on the outside. Add ladlefuls of
stock, stirring constantly, and allow each ladleful to be absorbed before adding
the next, until the rice is cooked but still holds its shape -about 15 minutes. Add
the appenzeller and taleggio. Remove from heat and season to taste. Stir in the
butter and parmesan. Place a lid on the pan and leave for 2-3 minutes, when it
should be nice and oozy.
69
Toad in the Hole
Serves: 4
Ingredients
8 large good-quality sausages
4 sprigs of fresh rosemary
2 large red onions, peeled and sliced
2 cloves of garlic, peeled and finely sliced
2 knobs of butter
Sunflower oil
6 tablespoons balsamic vinegar
1 level tablespoon good-quality vegetable stock
Powder or 1 vegetable stock cube
285ml milk
115g plain flour
A pinch of salt
3 eggs
Method
Mix the batter ingredients together, and put to one side. I like the batter to go huge
so the key thing is to have an appropriately sized baking tin, the thinner the better,
as we need to get the oil smoking hot. Put 1cm of sunflower oil into a baking tin,
and then place this on the middle shelf of your oven at its highest setting (240250
ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that
overflows from the tin while cooking. When the oil is very hot, add your sausages.
Keep your eye on them and allow them to colour until lightly golden.
At this point, take the tin out of the oven, being very careful, and pour your batter
over the sausages. Throw a couple of sprigs of rosemary into the batter. It will
bubble and possibly even spit a little, so carefully put the tin back in the oven, and
close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can
be a bit temperamental when rising. Remove from the oven when golden and
crisp.
For the onion gravy, simply fry off your onions and garlic in the oil.
70
Tomato Penne Pasta
Serves: 4
Ingredients
3 x 250g Pomodorino tomatoes
A few glugs Olive oil
A large pinch dried Oregano
2 cloves garlic, roughly chopped
200g Kalamata olives
40g fresh basil, leaves picked
Balsamic vinegar
500g Dried pasta (freefrom)
Maldon sea salt and freshly ground black pepper
A large piece of Pecorino for grating
Method
Preheat oven to 200°C/400°F/Gas 6.
Throw the tomatoes into a large roasting tray sprinkle with oil; salt and pepper
roast for 20 minutes. Squash with a fork to get the juices going and drizzle in the
balsamic vinegar. Bring a large pan of salted water to the boil and cook the pasta
al dente, add to sauce along with the olives and ripped basil leaves.
Season and serve with some of the pecorino grated over the top.
Posted By: jglass
May 5 # 15 of 18
Truffled Roast Turkey with Pork and Chestnut Stuffing
Serves: 6-8
Ingredients
80g truffle butter
50g butter
2 cloves of garlic, peeled and finely sliced
A sprig of fresh sage, roughly chopped
1 small red onion, peeled and finely sliced
A big handful of fresh breadcrumbs
100g chestnuts, cooked and shelled
300g pork mince
1 egg, beaten
Salt and freshly ground black pepper
4kg fresh turkey, giblets removed
Method
Preheat your oven to 240°C, 475°F, gas mark 9.
Take the truffle butter out of the fridge and leave it to soften slightly. Meanwhile,
melt the butter in a frying pan, and add the garlic and sage and, after about 30
seconds, the onion. Fry gently until soft and golden brown. Take off the heat, add
the breadcrumbs and, while the mixture is cooling, chop the chestnuts and stir
them in. When the stuffing is cold, add the mince, egg and lots of seasoning, and
mix well. Pluck any stray feathers from the turkey and wipe it, inside and out with
kitchen paper. Lay the turkey breast-side up, with the legs pointing away from
you. Gently peel back the edge of the skin covering the breast. Work your fingers,
then your hand, under the breast skin. Carefully loosen the skin from the breast
meat, keeping it attached at the sides and without ripping any holes in it. Smear
the softened truffle butter under the skin over the breast meat. Replace the skin
and smear any remaining butter over the top of the skin and over the drumsticks.
Stuff the neck of the turkey with the stuffing and secure with a cocktail stick.
Season the turkey well, cover the breast with foil, and place in the oven. After 15
minutes, turn the oven temperature down to 150°C, 300°F, gas mark 2 and roast
for 2.5 hours, basting frequently. Remove the foil 45 minutes before the end of
the cooking time, and continue cooking until the juices run clear when you pierce
the thigh with a knife. Take the turkey out of the oven and leave to rest for 30
minutes before carving.
72
Vin Santo Salad
Serves: 4
Ingredients
2 x Belgian endive / chicory
1 large frisée
2 handfuls wild rocket
1 packet of mint, leaves picked
4 clementines
12 slices speck (3-4 slice per person)
1 piece parmesan (250g) to garnish
10 x 15ml spoons olive oil
4 x 15ml spoons vin santo vinegar
Sea salt and freshly ground pepper
Method
Pour all the dressing ingredients into a jam jar. Season and give it a good shake.
Only use the soft leafy tops of the endive as the base can be very bitter. Trim
about an inch off the base of each and finely slice the leaves lengthways. Pull all
the dark green leaves off the frisée and throw them away. Then cut the yellow and
white leaves down to the stem and wash them in ice-cold water along with the
endive and wild rocket. Dry the leaves in a salad spinner and chuck the lot in a
salad bowl. Throw in a handful of fresh mint leaves then toss the salad with the
vin santo vinaigrette. Peel then thinly slice the clementines.
Divide the leaves and the clementine slices between 4 plates, weave in the slices
of speck and use a potato peeler to shave over some Parmesan.
73
Red Grape Pizza with Honey, Rosemary and Pecorino
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
1 ½ x 7g sachets dried yeast
5 x 5ml spoons runny honey
310ml tepid water
500g white bread flour (plus extra for dusting)
A generous pinch of salt
A few sprigs of fresh rosemary
A couple of glugs of olive oil
Two handfuls of red grapes
A generous piece of pecorino cheese
Method
Preheat your oven to 200°C, 400°F, gas mark 6.
Dissolve the yeast with a 5ml spoon of the honey in half the water, and put to one
side. Mix the flour with a good pinch of salt and shape into a pile on a clean work
surface. Make a well in the centre and, when the yeast and honey mix has frothed
up, pour it into the well and mix gradually with the flour until it’s all soaked up.
Pour on the rest of the tepid water and mix in all the flour to make a nice, moist,
soft dough. Place in a clean bowl, cover with cling film and leave in a warm place
for 15 minutes or so.
Meanwhile, bash the rosemary in a pestle and mortar, add a little olive oil and
bash again. Cut the grapes in half and put to one side. When the dough has
doubled in size, place it on the work surface and knead until smooth. Cut the
dough into 4 pieces, knead each piece again briefly and shape them into 4 small
pizzas.
Brush the pizzas with the bashed rosemary sprigs, leaving them smeared with
rosemary oil, then scatter with the halved red grapes. Drizzle each pizza with a
teaspoon of honey, and, finally, shave some pecorino over the top.
Bake in the preheated oven for 10 minutes, or until the pizza bases are cooked
and the cheese is bubbling and melted.
74
Tunisian Brik
Prep and cook time: 1 to 2 hours
Serves: 4
Ingredients
2 medium sweet potatoes 2 dried red chillies
Salt and freshly ground black pepper 2 spring onions, finely chopped
1 egg, beaten 150g butter
6 sheets of filo pastry 1 red onion, finely sliced
A bunch of fresh watercress a bunch of fresh mint, leaves only
A bunch of fresh parsley, leaves only 4 x 15ml spoons natural yoghurt
Juice of 1 lemon some good olive oil
A pinch of ground cumin 2 lemons cut in half
1 ½ x 5ml spoons of coriander seeds, ½ x 5ml spoon of ground cinnamon,
(plus a little extra for sprinkling) (plus a little extra for sprinkling)
Method
Preheat your oven to 200°C, 400°F, gas mark 6.
Wash the potatoes and bake in their skins until cooked and soft. Cool, then peel
and mash. Grind a 5ml spoon of the coriander seeds and the chillies in a pestle
and mortar. Add the cinnamon, stir into the mashed sweet potato and season
well. Fold the spring onion into the potato with the egg. Melt the butter gently in a
pan. Grind the remaining coriander seeds. Brush 1 sheet of filo with some melted
butter and sprinkle with a pinch of cinnamon and a little of the ground coriander.
Cover with the second sheet, and brush and sprinkle as before. Repeat for the
third sheet. With a sharp knife, cut the stacked filo into two 15cm squares.
Working quickly to prevent the pastry from drying, repeat with the remaining filo
sheets. You should now have 4 squares of filo. Place a generous 15ml spoon of
potato mix in the centre of each square, and spread out slightly. Brush the edges
of each square with water and fold in half, corner to corner, to make a triangle.
Press down at the edges to seal. Brush both sides of each triangle with the rest of
the melted butter, place on a baking tray and bake until light brown -about 10
minutes. Mix the red onion with the watercress and herb leaves. Mix the yoghurt
with the lemon juice, a glug of live oil and the cumin.
Dress the salad with the yoghurt mix and serve with the hot filo briks and the
lemon halves.
