Search Results

Serves 4 45 minutes Ingredients Shallots 500g, finely sliced Butter 100g Olive oil 3 tbsp Garlic 4 cloves, sliced Marsala 200ml Parsley 25g, roughly chopped Parmesan 100g, grated Chilli Flakes 1 tsp Lemon 1, juice of Salt 2 tsp Black pepper 20 grinds Spaghetti 400g Method In a large heavy based ban melt the butter and add the oil. Once hot add the sliced shallots and garlic, and stir well to make sure they are covered in the melted butter. Cook on a low heat for 30 minutes, stirring occasionally, after which the onions should be golden and jammy. Add the marsala, stir well, and allow that to reduce by half which should only take a few minutes. Then add the parsley, chilli flakes, lemon juice, salt and pepper and cook for another couple of minutes and then turn off the heat. Meanwhile cook the spaghetti according to the packets instructions. Once it is al dente drain and make sure to keep some of the starchy pasta water. I find it easiest to don this by putting a mug in the sink under the sieve. Add the drained spaghetti to the onion mix, along with the parmesan and 250ml of pasta water. Stir continuously until the pasta water and parmesan have combined to form a glossy sauce. Eat and enjoy!

Serves 4 30 minutes Ingredients Brioche Bun 4, Beef Mince (15% fat) 640g Cheese Slices 8 Onion 1, sliced Butter 2 tbsp Gherkins 4, sliced Mayonaise 2 tbsp Ketchup 1 tbsp Paprika 1 tsp Sugar 2 tsp Mustard 1 tsp Iceberg Lettuce 1/2, shredded Method In a food processor blitz 2 gherkins and some of the brine into a chunky relish. Combine with the mayonnaise, ketchup, paprika, mustard and sugar to make your burger sauce. Cut the onion in half, then slice into thin strips. Melt 2 tbsp of butter in a frying pan, and add the onions. On a low heat cook the onions for 20 minutes, stirring occasionally, until caramelised. Weigh out the beef mince into 80g balls, trying not to handle the meat two much. One at a time place the balls of mince onto a piece of baking paper, and then place another piece of baking paper on top. Use two chopping boards to flatten the patty until it is about half a centimetre thick. Season one side of each patty liberally with salt and pepper. Heat a large frying pan (or two) and briefly toast the bun halves. Once given some colour, remove them and leave to the side. Add some oil to the pans and once hot add the patties seasoned side down in the pan. Cook for 2 minutes, and then flip. Place the cheese slices on top of the patties so they begin to melt, cooking for a further two minutes. To construct the burger start with a thick layer of burger sauce, then shredded lettuce, the two cheesy patties, gherkins, caramelised onions and top with more burger sauce. Eat and enjoy!

Serves 6 3.5 hours, plus at least 4 hours marinating Ingredients Beef chuck 1kilo Red wine 1 bottle Onion 1 Garlic 3 cloves Bay leaves 4 Thyme 6 sprigs Plain flour 3 tbsp Bacon 200g Shallots 4, plus 12 very small ones Marsala 2 tbsp Tomato puree 1 tbsp Beef stock 200ml Mushrooms 200g Parsley 8g Method Start by making the marinade for the beef. In a large pan, pour the wine, a quartered onion, 1 slightly crushed garlic clove, 2 bay leaves and 3 sprigs of thyme. Bring it to a boil then turn down the heat and simmer for 10 minutes. Pour the wine into a bowl, allow it to cool then put in the fridge to cool completely. Once cool, add the chopped up beef, cover and place back in the fridge for at least 4 hours. Remove the beef pieces (keeping the marinade to the side) to a kitchen towel lined board and dab dry with some more kitchen paper. Once dry, add the beef to a large bowl and toss with 3 tbsp of flour and a generous pinch of pepper and salt. In a large frying pan, brown the beef pieces on all sides in batches. Once nicely browned, add them to a large casserole. Preheat the oven to fan 160. In the same frying pan, add a little more oil and the chopped bacon and fry until crispy. Add this to the casserole on top of the beef. In the same frying pan, add the 4 chopped large shallots, and crush in 2 cloves of garlic. Fry until translucent and soft, then add to the casserole. Take the 2 tbsp marsala and deglaze the frying pan, scraping any brown bits off and into the casserole. Place the casserole on a medium heat. Remove the remaining herbs and onion/ garlic from the beef marinade, then pour the wine into the casserole. Then squeeze in the tomato puree, and add the beef stock. Stir well, then add another 3 sprigs of thyme and 2 bay leaves. Bring to a simmer, then place the lid on and put in the oven for 1 hour 45 minutes (checking every so often and giving it a stir) After about 1.5 hours blanch the mini shallots in boiling water, then peel them whole. Chop the mushrooms. Heat a frying pan with a knob of butter and fry the whole shallots with the mushrooms for 3 minutes. Chop the carrots into small wedges. After the beef has been in for the 1 hr 45, add the shallots, mushrooms and carrots. Place back in the oven for 30-45 minutes (until the carrots are tender). Remove from the oven, take out the bay and thyme sprigs then serve with parsley scattered over, and some mash potato on the side. Eat and enjoy!

Serves 4 3 hours Ingredients Beef, braising 1kg, cut into 1 inch cubes Flour 30g Onions 2, finely chopped Carrot 1, finely chopped Celery 2 stalks, finely chopped Bacon 4 rashers, finely chopped Garlic 4 cloves Guinness 440ml can Beef stock 300ml Thyme 6 sprigs Bay leaves 4 Tomato Puree 1 tbsp English mustard 1 tsp Worcestershire sauce 1 tbsp Puff pastry 500g Egg 1 Method Preheat the oven to 160 degrees celsius. In a large bowl combine half the flour (15g) with a good pinch of salt and some black pepper. Add the cubed beef and toss well until all the beef pieces are lightly coated. In a large casserole dish heat some oil over a medium high heat, and then in batches brown all the beef pieces for 4 minutes before removing and leaving to one side. Heat some more oil in the casserole dish over a medium heat and then add the onions. Cook for 5 minutes. Then add the carrots and celery and cook for a further 5 minutes, maintaining that medium heat and stirring occasionally. Next add the bacon and garlic and cook for a further 3 minutes. Add the remaining flour (15g) and stir well until dissolved. Then add the Guinness, stirring well to combine. Add back in the beef, along with the beef stock, thyme, bay leaves, tomato puree, mustard and Worcestershire sauce. Stir well to combine then cover with a lid and put in the oven for 2 and a half hours. After 2 and a half hours remove from the oven and remove the bay leaves and thyme sprigs. Taste for seasoning - it will probably require a good teaspoon of salt and 15 grinds of black pepper. Turn the oven temperature to 200 degrees celsius. Roll out the pastry and cut out a portion slightly larger than the top of your pie dish. Transfer the filling to your pie dish and lay the pastry piece over the top. Crimp the edge of the pastry to secure it to the dish, trimming any excess pastry. Brush the pastry lid with beaten egg to glaze it. Put the pie in the preheated 200 degree celsius oven for 30 minutes, or until the pastry is golden brown. Eat, and enjoy!

Serves 6 1 hour 20 minutes Ingredients Red Peppers 3 Garlic 1 cloves Pine Kernels 30g Almonds 30g Sun-dried Tomatoes 100g Parmesan 20g, grated Oil 60ml Parsley 15g Chilli powder 1 tsp Lemon 1/2, juice of Honey 1 tsp Salt pinch Pepper 10 grinds Method Start by roasting the peppers. Preheat the oven to 200 degrees celsius. Cut the peppers in half and remove the stalk and seeds. Place the pepper halves on a baking sheet lined with baking pepper. Drizzle them with oil and place them in the oven for 40 minutes. Once cooked, they should be slightly charred. Remove them and place them straight into a freezer bag before sealing it. This steams the peppers making it easier to remove their skins. Let them sit in the sealed bag for 30 minutes. Meanwhile toast the pine kernels and almonds in a hot dry frying pan for 3 minutes until slightly fragrant. Place all the ingredients into a food processor and gently blitz until a rough paste. If it's too thick add a bit more oil or a splash of water. Serve with your choice of pasta, eat and enjoy!

Serves 4 Marinate overnight, then 7 hours Ingredients Pork shoulder, boneless 1.2kilo Oranges 2 Limes 3 Paprika 1 tsp Chilli powder 1 tsp Cinnamon 1/2 tsp Allspice 1/2 tsp Oregano 2 tbsp Garlic cloves 5 Achiote paste 2 tbsp Salt and pepper Greaseproof paper needed Method Place the pork joint into a large bowl and rub all over with salt and pepper. Juice the oranges and limes into a bowl. In another, crush the garlic and then mash with a fork into a paste. Add the paprika, chilli, allspice, cinnamon and oregano into the garlic paste and mix well. Add the achiote paste and mash together, to soften it. Add the juice in to the paste bit by bit to help loosen it until you have a smooth slightly thick liquid. Pour the marinade into the bowl and massage into the meat well. Achiote can stain so be careful! Ensure as much of the meat as possible is submerged, then cover the bowl with clingfilm and leave in the fridge overnight. The next day, heat the oven to 125 degrees c. Take a large casserole and line the base with greaseproof paper. Take another long piece and lie it in the casserole. Transfer the meat over carefully to sit on top, and spoon the marinade left back over it. Draw the sides of the paper together to make a parcel around the meat and marinade, and tie it at the top with a string. Lastly, take a round piece of foil about the size of the casserole and push it over the meat parcel to secure it. Put the casserole into the oven and cook for 7 hours. Remove the casserole from the oven and take off the foil, and open the paper parcel. The meat should be so tender it should be almost falling apart. Shred with a couple of forks, then serve with rice or with tacos and some pickled pink onions and coriander. Eat and enjoy!

A quick and simplified version of the real thing, but good for a midweek meal! Serves 4 1 hour Ingredients Toulouse sausages 500g Onion 1 white Carrot 1 Thyme sprigs 5 Garlic cloves 4 Bacon 4 slices Fennel 1 Fennel seeds 1 tbsp Chilli flakes 1 tsp Plain flour 1 tbsp White wine 250ml Chopped tomatoes 400g Chicken stock 250ml Butter beans 400g tin Bread, for crumbs 3 slices Parsley 10g Method Brown the sausages in a frying pan until browned all over, then set aside. Finely chop the onion and carrot. Heat a large ovenproof pan with oil then add the carrot and onion until slightly soft. Chop the bacon into small pieces and add along with the garlic and thyme leaves, stir well. Chop the fennel into small slices and add to the pan. Follow with the fennel seeds and chilli flakes. Stir and cook everything for another 3 minutes, adding more oil if necessary. Add the tbsp of plain flour and stir well into the mixture. Pour in the wine and cook for a couple of minutes, then add the chopped tomatoes and chicken stock. Stir well. Add the sausages back in, submerge as well you can and simmer for 20 minutes, stirring occasionally. Preheat the oven to 180 degrees C. Whilst the stew reduces, put the bread in a food processor with the parsley to create breadcrumbs. When the stew has nicely reduced, season to taste then pour over the crumb mix. Place into the oven for 15-20 minutes until the breadcrumbs are golden, then take out and serve. Eat and enjoy!

Serves 4 30 minutes Ingredients Kale 50g Parsley 25g Asparagus 450g Olive oil 40ml Butter 3 tbsp Onion, 1 white Garlic 2 cloves Thyme 5 sprigs Arborio 300g White wine 150ml Chicken / veg stock 1l Peas 1 large handful Parmesan 40g Lemon 1/2 Burrata 1 (optional) Pine nuts 20g (optional) Method Start by making the green puree. Take the asparagus, chop off the tips at 2 inches and set to the side. Chop the rest of the stalks into 1 inch pieces (discarding any tough ends). Heat a pan of water to the boil then blanch the kale and asparagus stalk pieces for 3 minutes. Drain the veg then add to a food processor along with the parsley and oil. Pulse until a smooth puree. If using, heat a small frying pan and toast the pine nuts until golden brown, then set aside. In a large heavy pan, heat 1 tbsp of butter. Finely chop the onion then add to the butter, frying low and slow until soft and translucent (add more oil if sticking). Crush in the garlic, add the thyme leaves and stir through for 1 minute, before adding the arborio and stirring well for another minute. Add the wine, stir, and cook until the wine has bubbled off. Add the stock 1 ladle at a time, stirring constantly whilst it is absorbed to ensure a creamy risotto. Each time the liquid is almost all gone, add another ladle. Heat a small frying pan, add 1 tbsp of butter and add the asparagus tips. Season and toss them in the butter for 3 minutes, then turn off the heat. When the rice is al dente, add the handful of peas and stir through for a minute. Take the pan off the heat and stir through the parmesan, green puree, 1 tbsp butter and the zest and juice of 1/2 lemon. Season to taste. Serve into 4 bowls, then divide the burrata between them and sprinkle the pine nuts on top if using. Add the asparagus tips too. Eat and enjoy!

Serves 2 20 minutes Ingredients Steak, good quality cut like sirloin 300g Red onion 1, cut into wedges Tomatoes 4, cut into wedges Jalapeno 1, deseeded and finely chopped Garlic 2 cloves, crushed Cumin 2 tsp Soy Sauce 2 tbsp Red wine vinegar 2tbsp Honey 1 tsp Coriander 20g, chopped Method Thinly slice the steak across the grain, and season the strips with salt and pepper. In a wok heat a teaspoon of vegetable oil over high heat. Once hot add the steak strips and fry for 2 or 3 minutes until they have taken on some colour, then remove to a bowl and allow them to rest. Add another teaspoon of oil to the wok and return to medium heat. Add the red onion wedges and cook for 3 minutes. Next add the chopped jalapeno and cook for a further 2 minutes. Then add the tomato wedges and crushed garlic along with another teaspoon of oil, cook for 3 minutes. Add the cumin, soy sauce, red wine vinegar, honey and copper coriander. Stir well to combine and cook for 1 minute before reintroducing the cooked steak. Cook everything together for a final two minutes and then serve with your choice of chips, rice or both! Eat and enjoy!

Serves 4 30 minutes INGREDIENTS Onion, white 1 Garlic 2 cloves Ginger 1 thumb Lemongrass 2 Chilli powder 1 tbsp + 1 tsp Cumin 1 tbsp + 1 tsp Ground coriander 1 tbsp Turmeric 1/2 tsp White wine vinegar 1 tbsp Chopped tomato 400ml can Vegetable stock 500ml Coconut milk 400ml can Chickpeas 1 can Coriander to garnish METHOD Heat some oil in a large pan. Slice the onion into thin strips and add to the oil when hot. Fry until soft and translucent. Crush the garlic, grate the ginger and add both to the pan, stirring well for another 2 minutes. Chop the lemongrass finely then add to the pan with all the spices (leaving 1 tsp of chilli and 1 tsp cumin for later), stirring well for another 2 minutes. Add the white wine vinegar and cook for a further minute before adding the chopped tomatoes and vegetable stock. Let it bubble for 10 minutes. Add in the coconut milk, and 2/3 of the drained chickpeas. Simmer for another 15 minutes. Pour into a blender and whizz up. When smooth, pour back into the large pan and season to taste (it can take a lot of salt!) Put back on a gentle heat and allow to bubble away. Meanwhile, take the remaining chickpeas and toss them in a bowl with some salt, pepper, oil, and the remaining chilli powder and cumin. Heat a frying pan and fry the chickpeas for about 5 minutes. Tip the whole chickpeas into the soup then serve into bowls, garnishing with coriander Eat and enjoy!

Serves 4 (starter) 1 hour Ingredients Cod (or other white fish) 500g Flour, plain 200g Milk 150ml Soda Water 50 ml Egg 2 Rock salt 2 tbsp Paprika 1/2 tsp Turmeric 1/2 tsp Ginger powder 1/2 tsp Nutmeg, ground 1/2 tsp Garlic powder 1/2 tsp Salt 1/2 tsp Black pepper, ground 1/2 tsp Vegetable oil for deep frying Method Place the fish fillets in a dish and sprinkle the rock salt all over them. Cover with cling film and put in the fridge for half an hour. Meanwhile prepare the spice mix by combing the paprika, turmeric, ginger powder, nutmeg, garlic powder, salt and pepper. Rinse the fillets thoroughly, then cut into 5 cm chunks. Put the fish in a large bowl and sprinkle half the fish spice over them making sure they are evenly covered. Leave the fish to rest for 15 minutes. To make the batter gently whisk together the flour, milk, soda water and eggs. In a large pan heat the vegetable oil up to 170 celsius. Add the fish pieces to the batter and once all coated gently remove the pieces straight into the hot oil. Don't overcrowd the pan as this will cause the oil temperature to drop resulting in soggy batter. Make sure the 170 celsius temperature is maintained. Once golden brown, about 5 minutes, remove the pieces with a slotted spoon onto a plate lined with kitchen roll. Fry any remaining pieces in the same way. Once all cooked and rested on kitchen roll to remove any excess oil, sprinkle over the remaining spice mix. Serve with your choice of sauce (we like homemade tartar) eat and enjoy!

Serves 4 1 hour Ingredients Chicken, thigh or breast 800g, cut into 1 inch pieces Onion 1, chopped Garlic 2 tbsp, crushed Ginger 2 tbsp, grated Green chillies, mild 3, thinly sliced lengthways Tomatoes 6 medium sized, roughly chopped Coriander powder 2 tsp Cumin 1 tsp Garam Masala 1 tsp Chilli powder 1 tsp Turmeric 1 tsp Salt 2 tsp Sugar 2tsp Lemon 1/2, juice of Coriander small handful, roughly chopped Method Heat a large, heavy-bottomed pan over high heat, and some oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add the garlic, ginger, and green chillies and sauté for a further minute. Add the chicken and ½ tsp salt and sauté for 5 minutes. Add the tomatoes, coriander powder, cumin, garam masala, red chilli powder, turmeric, sugar and remaining salt and sauté for another minute. Add 100ml of water and stir through. Lower the heat to medium, cover with a lid, and allow the chicken cook for 30 minutes, stirring once or twice. Add in the lemon juice and chopped coriander. Taste and add more salt or sugar, if needed. Garnish with fresh coriander, fresh green chilli and julienned fresh ginger. Serve with rice and roti. Eat and enjoy!