Roast potatoes

Fluffy within, crisp without and flavoured with rosemary and garlic, these potatoes are a perfect sidekick to any roast.

Ingredients

• 5 tbsp duck fat
• 16 medium-sized Maris Piper or King Edward potatoes (each about 175g/6oz)
• 8 garlic cloves
• 8 sprigs thyme
• sea salt

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.
   
2. Parboil the potatoes in salted water for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
   
3. Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes.
   
4. Add the drained, roughened potatoes to the tin of hot duck fat, then sprinkle over the garlic cloves, thyme and sea salt and mix until the potatoes are well coated in the fat.
   
5. Return the tin to the oven and roast for 45-60 minutes, or until golden and crunchy.
   
   

   • 1 fig, soft pulp only, skins discarded
   • 8 walnuts
   • pinch salt
   • drizzle olive oil
   • 85g/3oz gorgonzola cheese

   To serve

   • handful watercress leaves
   • drizzle balsamic vinegar
   • sprinkle sesame seeds

   Preparation method

   1. To make the patties, place the fig pulp, walnuts, salt, oil and cheese into a mini food processor and blend until combined.
      
   2. Using your hands, shape the mixture into small balls.
      
   3. Heat a little oil in a non-stick frying pan over a low heat. Fry the patties for 6-8 minutes, or until they have formed a golden-brown crust.
      
   4. To serve, place the watercress leaves onto a plate. Serve the patties on top, drizzle with a little balsamic vinegar and sprinkle with sesame seeds.
      
   
   
   

   Peppercorn and juniper venison loin with a port and orange sauce

   Try this way of cooking venison with a flavoursome juniper and peppercorn crust.
   

   Ingredients

   For the mash

   • ½ head celeriac, peeled and cut into chunks
   • 3 floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks
   • large knob of butter
   • 100ml/3½fl oz full-fat milk
   • salt and freshly ground black pepper

   For the venison

   • 16 juniper berries
   • 16 black peppercorns
   • 1 x 500g/1lb 1oz loin of roe deer
   • 1 tbsp vegetable oil
   • 2 baby leeks

   For the sauce

   • large knob of butter
   • 1 banana shallot, finely chopped
   • 3 tbsp port
   • 2 tbsp redcurrant jelly
   • 1 large orange, ½ cut into segments, ½ juice only
   • 1 chicken stock cube, crumbled

   For the broccoli

   • handful long stem broccoli
   • 6 slices salami, roughly chopped
   • 2 slices unsmoked bacon, roughly chopped
   • 75g/3oz peeled, cooked chestnuts, roughly chopped

   Preparation method



6. Preheat the oven to 180C/350F/gas 4.
   


7. For the mash, boil the celeriac and potatoes together in a large pan of boiling, salted water for about 15 minutes, or until tender. Drain thoroughly then tip back in the pan and place over a low heat for a minute to dry off any excess moisture.
   


8. Mash thoroughly with the butter and milk and season to taste with salt and freshly ground black pepper. Keep warm.
   


9. For the venison, crush the juniper berries and peppercorns together with a pestle and mortar or in a spice grinder. Rub the venison all over with a little oil then roll in the crushed juniper berries and peppercorns.
   


10. Heat a heavy-based frying pan over a medium-high heat then add the venison and sear for 3-4 minutes, turning so that it's browned all over. Transfer to a baking tray, place the baby leeks next to the venison, and roast in the oven for 10 minutes for rare, or until cooked to your liking. Leave to rest in a warm place for five minutes before carving into thick slices.
    


11. Meanwhile, for the sauce, melt a little butter in a small saucepan over a medium heat and fry the shallot for 3-4 minutes, until softened and translucent. Pour in the port, increase the heat to high and boil until reduced in volume by half.
    


12. Stir in the redcurrant jelly until melted, then stir in the orange juice and chicken stock and simmer for a minute or two. Strain the sauce through a sieve into a clean saucepan and keep warm. When ready to serve, whisk in the remaining butter until you have a smooth and glossy sauce.
    


13. For the broccoli, boil the broccoli in a pan of boiling salted water for five minutes, or until tender. Drain thoroughly.
    


14. Heat a large frying pan over a medium heat and fry the salami, bacon and chestnuts tfor 3-4 minutes or until the salami and bacon are crisp. Add the broccoli to the frying pan and mix until well combined. Keep warm.
    


15. To serve, spoon the mash onto warm serving plates and top with the venison. Spoon over some sauce and serve the broccoli alongsid

Lamb with dauphinoise potatoes and sticky port sauce

For a special meal or dinner party try this elegant rack of lamb with potato gratin and a sweet port sauce.

Ingredients

For the dauphinoise potatoes

• large knob of butter, softened, for greasing
• 500g/1lb 2oz King Edward potatoes, peeled and thinly sliced
• 285ml/10fl oz double cream
• 285ml/10fl oz full-fat milk
• 1 garlic bulb, cut in half horizontally
• pinch freshly grated nutmeg
• 1 bay leaf
• salt and freshly ground black pepper
• 100g/4oz Gruyère

For the lamb stock

• 1 kg/2lb 4oz lamb trimmings and bones
• 1 stick celery, halved
• 1 medium onion, halved
• 1 carrot, halved
• 1 potato, halved

For the sauce

• 400-450ml/14-15fl oz lamb stock (see above)
• 150ml/5fl oz ruby port
• 5 tbsp redcurrant jelly
• salt and freshly ground black pepper
• 1 tsp arrowroot, mixed with 1 tsp water to a smooth paste, to thicken, as necessary
• 110g/4oz redcurrants

For the lamb

• 8-bone rack of lamb
• salt and freshly ground black pepper
• olive oil, for frying

For the baby leeks and broad beans

• handful podded broad beans
• 8 baby leeks
• 
  

Preparation method

1. For the dauphinoise potatoes, preheat the oven to 200C/400F/Gas 6. Generously butter four large individual ovenproof ramekins (or one large gratin dish) and stand them on a baking tray.
   
2. Tip the potatoes into a large pan with the cream, milk, garlic, nutmeg and bay leaf and season, to taste, with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 8-10 minutes, or until just tender. Drain the potatoes through a colander placed over a bowl to collect the cream mixture.
   
3. Layer the potatoes in the ramekins and pour over the reserved cream mixture. Top with the grated Gruyère and cook in the oven for 20-30 minutes, or until bubbling and golden-brown.
   
4. Meanwhile, for the lamb stock, place all of the lamb stock ingredients into a large pan, season with salt and freshly ground black pepper and cover with 450ml/15fl oz of cold water. Bring to the boil then reduce the temperature until the stock is simmering and simmer for 10 minutes. Strain through a sieve into a clean pan.
   
5. For the sauce, boil the strained lamb stock for five minutes, or until reduced in volume by half. Stir in the port and redcurrant jelly, season with salt and freshly ground black pepper, and boil for a further 4-5minutes, or until the mixture has reduced to a glossy sauce. Stir in the arrowroot paste, as necessary, to thicken the sauce. Stir in the redcurrants just before serving.
   
6. For the lamb, season the lamb all over with salt and freshly ground black pepper. Heat the olive oil in a heavy-based ovenproof frying pan over a medium-high heat and brown the lamb all over. Transfer to the oven for 14 minutes (for medium), or until cooked to your liking. Remove from the oven and set aside to rest for five minutes.
   
7. Meanwhile, for the baby leeks and broad beans, bring a pan of water to the boil and blanch the broad beans for one minute. Drain well, then remove the membranes from the beans to reveal the bright-green inner beans.
   
8. Boil the leeks in a pan of salted water for two minutes, or until just tender. Add the broad beans for the last 30 seconds of cooking, then drain both.
   
9. To serve, carve the lamb into individual cutlets and divide among four warm serving plates. Turn out the dauphinoise potatoes from their ramekins and place next to the lamb, then arrange the leeks and broad beans alongside. Pour over the sauce and serve.
   
   
   

   Strawberry jam

   
   Equipment and preparation: You'll need 4-6 jam jars, depending on their size.
   

   Ingredients

   • 1kg /2lb 3oz strawberries
   • 1kg/2lb 3oz granulated sugar or caster sugar
   • ½ lemon, juice only
   • small knob of butter

   Preparation method

   1. The day before you wish to make the jam, hull and halve the strawberries. Check for soft spots (which must be removed) and discard any berries with bruises or that are overripe.
      
   2. Place the strawberries into a large bowl with 500g/18oz of the sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge overnight.
      
   3. The next day, place a saucer into the freezer to chill - you'll need this when you come to test the setting point of the jam.
      
   4. Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.
      
   5. Pour the strawberries, their juice and any residual sugary juices into a very large pan or preserving pan, remembering that the mixture will rise as it boils, and add the remaining 500g/18oz sugar and the lemon juice.
      
   6. Stir over a gentle heat until the sugar has completely dissolved.
      
   7. Bring the strawberries up to the boil then boil hard until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.
      
   8. To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger.
      
   9. If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.
      
   10. When setting point has been reached, turn off the heat. Stir in the butter and skim off any scum on the surface of the jam with a large spoon.
       
   11. Let the jam cool and thicken in the pan for ten minutes, so that the strawberries don't all sink to the bottom in the jam jars.
       
   12. Carefully remove the sterilised jars from the oven with oven gloves - try to avoid touching the insides of the jars with the oven gloves, which might introduce unwelcome bacteria.
       
   13. Stir the jam, then ladle it into the sterilised jars. Use a jam funnel, if you have one, to avoid spilling too much jam.
       
   14. Cover the top surface of the jam in each jar with waxed paper discs that have been cut to size - they should cover the entire surface of the jam. Press the wax disc down to create a complete seal.
       
   15. Cover with a lid while still hot, label and store in a cool, dark cupboard for up to a year.
       
       

       Chocolate fondue with fruit platter

       

       Ingredients

       • 110g/4oz sugar
       • 110ml4fl oz water
       • 400g/14oz plain chocolate, broken in pieces
       • 2 tbsp golden syrup
       • selection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple.

       Preparation method

       1. Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup.
          
       2. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not lot the base of the bowl touch the water.)
          
          Watch technique1:07 mins
       3. Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.)
          
       4. Serve with the platter of fruit.
          
       
       
       

       Jerk chicken

       
       Pour this authentic spicy marinade over chicken, seafood or even aubergines to make them come over all Caribbean.
       

       Ingredients

       
       

       • 6 part-boned chicken breasts

       For the sauce

       • 225g/8oz onions, quartered
       • 1-1½ scotch bonnet or other chillies according to taste, halved and seeded
       • 50g/2oz root ginger, peeled and chopped roughly
       • ½ tsp ground allspice
       • small bunch fresh thyme, leaves only
       • 1 tsp freshly ground black pepper
       • 120ml/4fl oz white wine vinegar
       • 120ml/4fl oz dark soy sauce

       To serve

       • rice and peas
       • 1 pineapple, peeled, cored and cut in wedges
       • 4 limes, 3 cut in wedges, 1 juice only

       Preparation method

       1. Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth.
          
       2. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight.
          
       3. On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath.
          
       4. Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime.
          
       5. Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side.
          
       
       
       

       Turkey Kiev

       Turkey is a low-fat and economical alternative to chicken in this flavour-packed Kiev recipe.
       

       Ingredients

       • 150g/5½oz unsalted butter, softened
       • 3 garlic cloves, crushed
       • ½ lemon, juice and zest
       • 1 tbsp chopped fresh tarragon
       • salt and freshly ground black pepper
       • 4 x 175g/6oz turkey escalope fillets
       • 30g/1oz plain flour
       • 1 free-range egg, beaten
       • 75g/2¾oz fresh breadcrumbs
       • 30g/1oz polenta
       • vegetable oil, for frying

       Preparation method

   16. Preheat the oven to 180C/350F/Gas 4.
       
   17. Blend the butter, garlic, lemon juice and zest and tarragon in a food processor until smooth. Season with salt and freshly ground black pepper then roll the butter mixture into a cylinder. Wrap the butter cylinder in cling film and freeze for five minutes, or until firm.
       
   18. Using a sharp knife, carefully cut a pocket in the side of each turkey escalope.
       
   19. Cut four thick slices from the butter cylinder and place one inside the pocket of each turkey escalope, then close the pocket.
       
   20. Sprinkle the flour onto a plate and beat the egg in a bowl. Mix the breadcrumbs and polenta together on another plate.
       
   21. Dredge each escalope first in the flour, then dip it in the beaten egg, then coat it in the breadcrumb mixture.
       
   22. Pour 1cm/½in of vegetable oil into a large, heavy-based frying pan and heat over a medium heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
       
   23. Carefully lower the coated escalopes into the oil and fry for 2-3 minutes on each side, or until golden-brown on each side.
       
   24. Remove the escalopes from the pan and place onto a baking tray. Bake for 20-25 minutes, or until cooked through.
   25. 
       

       Honey and pistachio pudding

       This steamed pudding is comfort food heaven with an aromatic Middle Eastern twist.
       

       Ingredients

       • 50g/1¾oz unsalted butter, softened at room temperature, plus extra for greasing
       • 175g/6oz caster sugar
       • 2 free-range eggs, beaten
       • 50g/1¾fl oz soured cream
       • 175g/6oz self-raising flour
       • 1 vanilla pod, seeds only
       • 75g/2¾oz golden raisins
       • 175g/6oz pistachios, lightly crushed, plus extra to serve
       • 1 orange, zest and juice
       • 100ml/3½fl oz clear honey, plus extra to serve

       For the yoghurt sauce

       • 100ml/3½fl oz double cream
       • 100g/3½oz unsalted butter
       • 100g/3½oz soft dark brown sugar
       • 200g/7oz Greek-style yoghurt

       Preparation method

       1. Grease a 900g/2lb pudding basin.
          
       2. Cream the butter and sugar together in a bowl, then slowly whisk in the eggs and soured cream.
          
       3. Stir in the flour, vanilla seeds, raisins, pistachios, orange zest and orange juice until well combined.
          
       4. Spoon the pudding batter into the pudding basin and pour the honey on top. Wrap the pudding dish with a double layer of greaseproof paper and aluminium foil and secure tightly with string.
          
       5. Prepare a steamer or place a scrunched up sheet of aluminium foil into the bottom of a heavy-based saucepan. Add the pudding, in its basin, making sure that the bottom of the pudding doesn’t touch the base of the pan. Add enough boiling water to the pan to reach two-thirds of the way up the sides of the bowl.
          
       6. Cover the steamer or pan with the lid and bring the water to the boil. Reduce the heat until the water is simmering gently and simmer for 2 hours.
          
       7. Meanwhile, for the sauce, bring the cream, butter and sugar to the boil and stir until well combined. Remove the pan from the heat and set aside to cool. Stir in the yoghurt.
          
       8. Remove the pudding from the steamer or saucepan and unwrap. Carefully turn out the pudding onto a plate.
          
       9. To serve, place a slice of pudding onto serving plates and spoon the yoghurt sauce alongside.
          
          

          Classic Margarita

          
          Andy Pearson shows you how to mix the perfect margarita cocktail.
          

          Ingredients

          • 35ml/1¼fl oz Reposado Tequila
          • 20ml/¾fl oz Cointreau
          • 35ml/1¼fl oz fresh lime juice
          • handful ice cubes
          • lime wedge, to garnish

          Preparation method

          1. Pour the Tequila, Cointreau and lime juice into a cocktail shaker.
             
          2. Add a handful of ice cubes and shake vigorously for 10-15 seconds.
             
          3. Strain into a Martini glass with half the rim damped with water, then dipped in salt.
             
          4. Add a lime wedge on the rim by way of garnish.
             
             
             
             
             

             Strawberry Daiquiri

             
             The sweetness of strawberries and the kick of lime make this classic daiquiri a real crowd pleaser of a cocktail.
             

             Ingredients

             • 4 fresh strawberries, plus ½ strawberry to garnish
             • 2 tsp white sugar
             • 35ml/1½fl oz white rum
             • 1 tbsp strawberry liqueur
             • 25ml/1fl oz lime juice

             Preparation method

             1. Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin.
                
             2. Place the lid onto the cocktail shaker and shake well.
                
             3. Strain the mixture into a Martini glass and garnish with half a strawberry.
                
             
             

             Mint lemonade

             
             Homemade lemonade makes for a refreshing non-alcoholic cooler on warm days and a grown-up alternative to cocktails on summer nights.
             

             Ingredients

             • large handful fresh mint, leaves picked
             • 6 lemons, juice and zest of 3
             • 3 tbsp sugar cane syrup
             • sparkling mineral water, to top up

             Preparation method

             1. Place the mint leaves into a tea towel and bruise with a rolling pin.
                
             2. Add the mint to a pitcher, with the lemon juice and zest and sugar cane syrup.
                
                
                
                Watch technique1:02 mins
             3. Top up with sparkling water. Mix the cocktail well and add more sugar cane syrup, to taste.
                
             4. Chill in the fridge.