CHEF by Danny Millar

Butter-poached prawns with warm garden salad

Cook this sophisticated starter for a romantic dinner for two. Use the best quality prawns that you can afford to make this extra special.
Ingredients

*

4 new potatoes
*

1 corn on the cob
*

200g/7oz unsalted butter
*

10 Strangford prawns (or other large prawns), heads and shells removed and reserved, de-veined
*

1 tbsp vegetable oil
*

sprig fresh thyme
*

sprig fresh basil, plus extra to garnish
*

1 tbsp tomato purée
*

200ml/7fl oz chicken stock
*

1 lemon, juice only
*

salt and freshly ground black pepper
*

2 ripe plum tomatoes, peeled, seeds removed, sliced
*

1 round lettuce, leaves separated
*

1 tbsp extra virgin olive oil
*

1 fennel bulb, finely sliced

Preparation method

1.

Cook the potatoes in boiling, salted water for 5-6 minutes, or until tender, then drain. Slice the potatoes and keep warm.
2.

Meanwhile, cook the corn on the cob in boiling water for 5-6 minutes, or until tender. Drain well and set aside to cool slightly. Once cool enough to handle, slice the kernels off the cob into a bowl.
3.

Heat the butter in a saucepan until melted, then poach the prawns for 5-6 minutes, or until pink and just cooked. Remove the prawns from the butter and keep warm. Reserve the butter.
4.

Meanwhile, heat the oil in a frying pan and fry the reserved heads and shells from the prawns, using a wooden spoon to the crush the shells as they cook. Add the thyme, basil, tomato purée and chicken stock and bring the mixture to the boil. Simmer for 2-3 minutes, then strain the mixture into a clean saucepan. Continue to simmer until the volume of liquid has reduced by half.
5.

Add the reserved melted butter and blend the mixture until emulsified, using a hand blender. Season, to taste, with lemon juice, salt and freshly ground black pepper.
6.

Meanwhile, cook the corn kernels in boiling water for 5-6 minutes, or until tender. Drain well.Stir the corn kernels, tomatoes, prawns and fennel into the sauce.
7.

Place the lettuce leaves into a bowl, add a squeeze of lemon juice, the extra virgin olive oil and a little sauce and mix until combined.
8.

To serve, place the lettuce leaves onto serving plates, top with the potato slices then spoon over the sauce


CHEF by Ed Baines
Green chicken curry
Ingredients

*

220g/8oz sliced chicken thigh, skinless
*

handful of sweet basil
*

3 red chillies, thinly sliced
*

2½ tbsp fish sauce
*

250ml/9fl oz coconut cream
*

3 kafir lime leaves julienne
*

8 baby corn (optional)
*

625ml/22fl oz coconut milk - thin

For the paste

*

large pinch of salt
*

12 white peppercorns
*

¾ tsp coriander seeds
*

¼ tsp cumin seeds
*

1½ tsp roasted shrimp paste, optional
*

4 tbsp bird's eye chillies
*

1 tbsp galangal
*

1 tbsp kafir limes zest or lime zest
*

2 tbsp lemongrass chopped
*

2 tbsp washed coriander root or stems
*

3 tbsp shallots
*

1 tsp turmeric
*

2 tbsp chopped garlic

CHEF by Emma Crowhurst

ndividual summer puddings with summer berries

This chilled British classic is the make-ahead queen of summer dessert. A drizzle of cream is compulsory.
Ingredients

*

1.8kgs/4lbs summer fruits: strawberries, raspberries, blackberries, red and blackcurrants
*

570ml/1 pint water
*

285g/10oz caster sugar
*

20 large slices slightly stale thin white bread, crusts removed

To serve

*

selection of summer fruits (small strawberries, blueberries, raspberries, redcurrant, blackberries)
*

fresh mint sprigs
*

icing sugar to dust

CHEF Pontais recipes

Green bean, red pepper and basil salad
Ingredients

*

2 tbsp olive oil
*

1 red pepper, de-seeded and sliced
*

100g/3½oz green beans, trimmed
*

½ lemon, zest only
*

1 handful fresh basil leaves, torn
*

salt and freshly ground black pepper
*

1 tbsp sesame seeds

Preparation method

1.

Heat the oil in a pan and lightly fry the red pepper strips for 1-2 minutes, then add the green beans and fry for 4-5 minutes, or until the vegetables are just cooked but with a bit of crunch.
2.

Stir in the lemon zest and basil leaves and season with salt and freshly ground black pepper.

CHEF by Galton Blackiston

Roast Gressingham duck crowns with wilted watercress, butternut squash mousse and bigarade sauce

This sophisticated roast duck is restaurant-quality food. Try it at home with our step-by-step instructions.
Ingredients

For the butternut squash mousse

*

350g/13oz (peeled weight) butternut squash, cut into small cubes
*

rapeseed oil
*

4 gelatine leaves
*

75ml/3fl oz chicken stock
*

50ml/2fl oz double cream
*

75ml/3fl oz water
*

salt and freshly ground black pepper

For the bigarade sauce

*

1 lemon
*

3 oranges
*

45g/1¾oz light brown sugar
*

3 tbsp red wine vinegar
*

300g/10½oz duck wings
*

rapeseed oil, for frying
*

700ml/1pt 5fl oz chicken or duck stock
*

salt and freshly ground black pepper

For the duck

*

2 Gressingham duck crowns
*

salt and freshly ground black pepper
*

1 large carrot, peeled, diced
*

3 celery stalks, trimmed, diced
*

1 onion, peeled and chopped
*

2 garlic cloves, peeled and grated
*

rapeseed oil, for frying
*

250g/9oz watercress

Preparation method

1.

For the butternut squash mousse, preheat the oven to 180C/350F/Gas 4.
2.

Place the cubes of butternut squash onto a large piece of aluminium foil, drizzle over a good splash of rapeseed oil, and season, to taste, with salt and freshly ground black pepper. Mix well to coat the butternut squash in the oil, then gather the edges of the aluminium foil together and scrunch together to form a loose parcel.
3.

Place the parcel onto a roasting tray and cook for 25-30 minutes, or until the butternut squash has softened.
4.

Meanwhile, soak the gelatine leaves in cold water until softened.
5.

Heat the chicken stock, double cream and water in a saucepan over a medium heat until almost boiling.
6.

Transfer the cooked butternut squash to a food processor, add the warm cream mixture and blend well.
7.

Squeeze any excess water from the softened gelatine leaves, add them to the food processor and continue to blend until really smooth.
8.

Pass the butternut squash purée through a fine sieve into a jug, then pour into four dariole moulds. Set aside until completely cooled, then chill in the fridge until set.
9.

Meanwhile, for the bigarade sauce, heat a splash of rapeseed oil in a frying pan over a medium heat. Add the duck wings and fry until browned all over.
10.

Meanwhile, zest the lemon and two of the oranges and set aside.
11.

Squeeze the juice from the lemon and all of the oranges into a bowl and set aside.
12.

Heat the sugar and wine vinegar in a deep-sided, non-reactive frying pan over a low heat until the sugar has dissolved.
13.

Increase the heat slightly and continue to cook the sugar until it forms a deep golden-brown caramel.
14.

As soon as the vinegar syrup has formed a caramel, add the lemon and orange juice mixture and the browned duck wings.
15.

Continue to cook the caramel for 3-4 minutes, shaking the pan from time to time to prevent the duck wings sticking to the bottom and to coat them in the caramel.
16.

Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 40-45 minutes, or until the sauce is thick enough to lightly coat the back of a spoon. Skim any froth that rises to the surface from time to time during cooking.
17.

While the sauce is cooking, julienne the citrus zest. Bring a pan of water to the boil and blanch the julienned zest for one minute. Drain thoroughly. Set aside.
Technique: Learning to chop: the 'julienne' technique
18.

Meanwhile, for the duck, increase the oven temperature to 220C/425F/Gas 7.
19.

Season the duck crowns with salt and freshly ground black pepper.
20.

Place the carrot, celery, onion and garlic into a roasting tray and mix well.
21.

Heat a splash of rapeseed oil in a frying pan over a medium heat. When the oil is smoking, add the duck crowns, skin-side down, and fry until the skin on the breasts is crisp and golden-brown, pressing down firmly with the back of a wooden spoon. Turn over the crowns and fry the underside until golden-brown all over.
22.

Remove the duck crowns from the pan and place on top of the vegetables in the roasting tray.
23.

Roast the duck crowns and vegetables for 15 minutes, basting the meat from time to time with any juices in the bottom of the roasting tin.
24.

Reduce the oven temperature to 200C/400F/Gas 6. Continue to roast the duck and vegetables for a further 15-20 minutes, then remove from the oven and set the duck crowns aside to rest for at least 5 minutes.
25.

Heat another splash of oil in a separate frying pan; add the watercress and cook until wilted, stirring well. Season, to taste, with salt and freshly ground black pepper.
26.

Just before serving, strain the bigarade sauce through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper.
27.

Add the reserved, blanched lemon and orange zests to the bigarade sauce and stir well.
28.

To serve, arrange some of the wilted watercress into the centre of each of four serving plates. Remove the duck breasts from the crowns and carve. Place one carved breast on top of each portion of watercress. Turn out one cold butternut squash mousse alongside each duck breast. Drizzle over the bigarade sauce.

CHEF by Atul Kochhar

Ingredients

*

4 chicken legs, skin on
*

1 tbsp ground turmeric
*

1 tsp salt, or to taste
*

4 tbsp vegetable oil
*

2 onions, sliced
*

400ml/14oz thick coconut milk
*

4-6 young lime leaves, finely shredded
*

1 tbsp palm sugar (or brown sugar)
*

2 tbsp freshly squeezed lime juice

For the spice paste

*

350g/13oz shallots, roughly chopped
*

4 garlic cloves
*

1 tbsp chopped fresh root ginger
*

1 small ginger flower, chopped (optional, available from some specialist Asian grocers)
*

1 tsp chopped galangal
*

1 tsp chopped turmeric root
*

4-6 candlenuts or macadamia nuts
*

2 stalks lemongrass, tough outer leaves removed, soft inner stem roughly chopped
*

2 fresh red chillies, roughly chopped
*

1 dried red chilli, broken up
*

1 tsp blachan (shrimp paste), lightly fried until fragrant

For the garnish

*

vegetable oil, for deep frying
*

10 shallots, sliced
*

mint leaves
*

1 red chilli, sliced
*

1 cucumber, sliced
*

steamed rice, to serve

Preparation method

1.

For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate.
2.

Remove the marinated chicken from the fridge half an hour before you are ready to cook it.
3.

Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth.
4.

To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides.
5.

Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper.
6.

Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant.
7.

Add the reserved chicken and cook for 5-7 minutes.
8.

Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through.
9.

Add the lime juice and stir well.
10.

For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
11.

Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
12.

To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside.


CHEF by Ben Ebbrell

Banana smoothie
Ingredients

*

1 banana, peeled, chopped
*

8-10 pecan nuts
*

1 tbsp clear honey
*

220ml/8fl oz milk
*

pinch ground cinnamon

Preparation method

1.

Blend the banana, pecan nuts and honey in a food processor to a smooth paste.
2.

Add the cinnamon and blend again.
3.

Gradually add the milk, blending continuously, until the mixture is smooth and the consistency is to your taste. (NB. You may not need to use all of the milk.
4.

To serve, pour into a tall glass.


CHEF by Ben O'Donoghue

Masala mutton shanks with lemon rice
Ingredients

For the curry

*

4 mutton shanks
*

1 tbsp ground turmeric
*

3cm/1in piece root ginger, grated
*

3 garlic cloves, crushed
*

pinch salt
*

2 tbsp sunflower oil
*

1 bay leaf
*

1 cinnamon stick
*

5 cloves
*

6 cardamom pods, lightly crushed
*

2 onions, sliced
*

1 x 400g/14oz can chopped tomatoes
*

2 tsp ground cumin
*

3 tsp ground coriander
*

2 green chillies, halved
*

1 small bunch coriander

For the curry paste

*

50g/2oz desiccated coconut
*

3 tbsp coriander seeds
*

5 tbsp poppy seeds
*

2 tbsp fennel seeds
*

1 tbsp black peppercorns
*

5 red chillies

For the rice

*

2 tbsp sunflower oil
*

1 tsp mustard seeds
*

2 tsp chana dal (a type of lentil from India, available in specialist Indian stores)
*

3 tbsp cashew nuts
*

1 tsp curry leaves
*

1 tsp turmeric
*

1 tsp powdered asafoetida
*

1 tsp ground ginger
*

500g/1lb cooked basmati rice (about 350g/12oz dry weight)
*

1 lemon, juiced
*

1 bunch coriander, roughly chopped

Preparation method

1.

Place the mutton shanks in a large saucepan with the turmeric, ginger, garlic and some salt.
2.

Add enough water to cover and simmer gently for 1½ hours or until the meat is tender.
3.

Meanwhile, grind all the curry paste ingredients together in a spice grinder or pestle and mortar. Set aside until required.
4.

For the curry, heat two tablespoons of the sunflower oil in a large deep frying pan and add the bay leaf, cinnamon, cloves and cardamom and fry until aromatic.
5.

Add the onion and fry until it is softened, but not coloured.
6.

Add the tomato and cook for five minutes, then add the cumin, coriander and green chillies and cook for a further three minutes.
7.

Add the curry paste to the frying pan and cook for another two minutes, before adding the cooked mutton, salt to taste and enough of the mutton cooking water to come halfway up the shanks. Cook for another 20 minutes, turning the shanks over several times during cooking and adding more of the mutton cooking water if the sauce gets too thick.
8.

For the rice, heat a frying pan until hot and add the sunflower oil.
9.

Add the mustard seeds and chana dal and fry until they start to pop, taking care as the oil may splatter.
10.

Add the cashew nuts, curry leaves, turmeric, asafoetida and ginger and stir fry for 1-2 minutes.
11.

Finally add the cooked rice and lemon juice and cook until hot all the way through.
12.

Serve the mutton with a spoonful of rice and sprinkle with coriander.


CHEF by Bill Granger

Moroccan fish stew
Ingredients

*

1 tbsp olive oil
*

1 large onion, thinly sliced
*

1 garlic clove, crushed
*

2 tsp grated fresh ginger
*

1 tsp ground cumin
*

1 tsp turmeric
*

1 cinnamon stick
*

pinch cayenne pepper
*

400g/14oz can chopped plum tomatoes
*

pinch salt
*

500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks
*

400g/14oz can chickpeas, rinsed and drained
*

2 tsp honey
*

salt and freshly ground black pepper

To serve

*

fresh coriander leaves
*

flaked almonds, lightly toasted

Preparation method

1.

Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
2.

Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
3.

Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
4.

Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.
5.

Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
6.

To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.

CHEF by Brian Turner
Creamy tomato, artichoke, olive and basil pasta
Ingredients

*

dash olive oil
*

¼ red onion, chopped
*

4 sun-blushed tomatoes, chopped
*

100g/3½oz roasted artichokes (from a jar), drained and chopped
*

2 tbsp black olives, pitted
*

200ml/7fl oz double cream
*

small handful fresh basil leaves
*

salt and freshly ground black pepper
*

125g/4½oz fresh tagliatelle
*

grated parmesan, to serve

Preparation method

1.

Heat the olive oil in a small saucepan, add the onion and fry gently for four minutes, or until softened but not coloured.
2.

Add the sun-blushed tomatoes, roasted artichokes and black olives and fry for 1-2 minutes. Add the cream and heat through for 1-2 minutes. Stir in the basil leaves and season, to taste, with salt and freshly ground black pepper.
3.

Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Return to the pan, add the sauce and stir to coat.
4.

Spoon into a bowl and serve with grated parmesan on top.

CHEF by Bryn Williams

Lamb kebabs with couscous
Ingredients

*

1 large rosemary sprig
*

55g/2oz lamb, cut into cubes
*

4 dried apricots
*

1 courgette, cut into cubes
*

2-3 tbsp olive oil, plus extra for drizzling
*

200ml/7fl oz lamb stock
*

100g/3½oz couscous
*

1 small red onion, finely chopped
*

1 sprig fresh parsley, chopped
*

20g/¾ oz golden raisins
*

salt and freshly ground black pepper

Preparation method

1.

Remove the rosemary leaves from their stem, leaving one inch at the top. Chop the rosemary leaves and mix through the lamb. Add the apricots, courgettes and olive oil. Cover the mixture and leave to marinate in the fridge for at least 30 minutes.
2.

Place the lamb stock into a pan and bring to the boil. Pour the stock over the couscous. Cover with cling film and leave for five minutes. Add the red onion, parsley and raisins to the couscous. Mix thoroughly and season with salt and freshly ground black pepper.
3.

Skewer the lamb onto the rosemary stalk, alternating with cubes of courgette and apricots. Place the lamb onto a medium hot griddle pan. Griddle the lamb, turning occasionally until it is browned on all sides and cooked through.
4.

To serve, place the couscous mix onto a serving plate. Place the kebab skewer over the couscous. To finish, drizzle with olive oil


CHEF by Curtis Stone

Peppered sirloin steak
Ingredients

For the sprouts

*

400g/14oz Brussels sprouts
*

55g/2oz butter
*

salt and freshly ground black pepper

For the steaks

*

10g/¼oz black peppercorns, crushed
*

4 x 220g/7oz sirloin steaks
*

salt
*

1 tbsp olive oil
*

100ml/3½fl oz red wine
*

55g/2oz butter

Preparation method

1.

Place the Brussels sprouts in a large saucepan of boiling salted water and blanch for 2-3 minutes. Drain and place in ice-cold water to refresh.
2.

Cut the sprouts in half and remove the outer leaf.
3.

Heat a large frying pan. Add the butter and Brussels sprouts and sauté for two minutes, seasoning with salt and freshly ground pepper, to taste.
4.

Meanwhile, for the steaks, sprinkle the crushed peppercorns over a large plate. Press each steak into the crushed pepper, then season both sides with salt.
5.

Heat the olive oil in a large frying pan, add the peppered steaks and cook for two minutes on each side, until browned or cooked to your liking. Remove from the pan and set aside to rest.
6.

Add the red wine and the butter. Stir and scrape with a wooden spoon to deglaze the pan and melt the butter then remove from the heat.


CHEF by Cyrus Todiwala

Keralan crab with Currimbhoy salad
Ingredients

For the Keralan crab

*

1 tbsp sunflower oil
*

1 tsp mustard seeds
*

2.5cm/1in fresh ginger, peeled and finely chopped
*

1 garlic clove, finely chopped
*

3-4 curry leaves, finely shredded
*

1 green chilli, chopped
*

1 small dried red chilli, soaked in water, then drained and finely sliced
*

2 small shallots, finely chopped
*

75g-110g/3oz-4oz fresh coconut, grated
*

½ tsp red chilli powder
*

¼ tsp ground turmeric
*

200g/7oz white crabmeat, picked and all shell removed
*

1 plum tomato, seeds removed, finely chopped
*

1 tbsp fresh coriander leaves, roughly chopped
*

salt and freshly ground black pepper

For the Currimbhoy salad

*

1 free-range egg yolk
*

1 tsp white wine vinegar
*

½ tsp Dijon mustard
*

150ml/5fl oz rapeseed oil
*

2 garlic cloves, finely chopped
*

2 green chillies, finely chopped
*

3 tbsp coriander leaves, roughly chopped
*

½ lime, juice only
*

salt and freshly ground black pepper
*

2 tbsp olive oil
*

4 thin slices white bread, cut into cubes
*

4 hard boiled eggs, roughly chopped to about ½cm/0.2in
*

250g/9oz Cos lettuce or any large leafy lettuce, cut into 2.5cm/1in pieces
*

small handful fresh coriander leaves, roughly chopped

Preparation method

1.

For the Keralan crab, make sure that all the ingredients are prepared before you start cooking. Place the oil in a wok or kadhai (a traditional Indian iron wok) and bring the heat up until it forms a haze. Add a couple of mustard seeds to check if they crackle immediately - take care doing this as they will pop as they hit the pan.
2.

When the oil is ready, carefully add the mustard seeds and, if possible, cover the pan with a lid for a few moments to prevent the seeds from flying off and hitting you.
3.

As soon as the crackling dies down and the aroma resembles the smell of roasting, add the ginger, garlic, curry leaves and the green and red chillies.
4.

As soon as the garlic turns pale, but not deep golden-brown, add the shallots and continue to fry until soft.
5.

Add the coconut and fry for 3-4 minutes. Add the chilli powder and ground turmeric.
6.

Fry for a further 30 seconds before adding the crabmeat, mixing well with a wooden spoon for a further minute.
7.

Add the tomato and coriander and mix to combine. Add salt and freshly ground black pepper, to taste.
8.

For the Currimbhoy salad, start by making the mayonnaise. Place the egg yolk, vinegar and mustard into a food processor and blend until pale and creamy.
9.

With the motor running, gradually pour in the oil in a steady stream until the mayonnaise has thickened.
10.

Measure 200g/7oz of the mayonnaise into a large bowl (any remaining mayonnaise should be covered and placed in the fridge - do not keep it for longer than two days).
11.

Add the garlic, chillies, coriander leaves and lime juice to the mayonnaise in the bowl and mix thoroughly. Season with salt and freshly ground black pepper and set aside.
12.

Heat a frying pan until hot and add the olive oil. Add the bread, season with salt and freshly ground black pepper and fry for 2-3 minutes or until golden-brown and crisp on all sides.
13.

Remove the fried bread (croûtons) from the pan and drain on kitchen paper.
14.

Add the chopped eggs and lettuce leaves to the flavoured mayonnaise and mix - take care not to over mix as the lettuce will go limp very rapidly.
15.

Add half of the croûtons to the bowl while mixing, reserving the rest for garnish.
16.

To serve, pile the salad onto a plate, top with more croûtons and coriander leaves and spoon the crab alongside. Serve immediately.

CHEF by Daniel Clifford

Braised lobster with chicken gizzards, baby root vegetables and white port sauce
Ingredients

For the chicken gizzards

*

12 chicken gizzards
*

1 tsp caster sugar
*

1 tsp salt
*

duck fat

For the lobster

*

2 x 550g/1¼lb British lobsters

For the white port jus

*

reserved lobster heads and shells, chopped
*

groundnut oil, for drizzling
*

1 shallot, sliced
*

½ fennel bulb, sliced
*

1 stick celery, chopped
*

375ml/13fl oz white port
*

1 litre/2 pints veal stock (or beef stock)
*

500ml/1 pint fish stock
*

10 pink peppercorns
*

5 star anise, crushed
*

2 sprigs fresh parsley
*

2 sprigs fresh chervil
*

3 bay leaves

For the garnishes

*

12 baby carrots, peeled
*

6 baby turnips, peeled
*

200g/7oz unsalted butter
*

8 sprigs fresh thyme
*

pinch salt
*

pinch sugar
*

6 baby leeks
*

200g/7oz trompette de la mort mushrooms

To serve

*

200g/7oz unsalted butter
*

200ml/10fl oz white port

Preparation method

1.

Preheat the oven to 180C/350F/Gas 4.
2.

For the chicken gizzards, remove any excess fat or sinew from the gizzards and place into a bowl. Lightly season with sugar and salt, cover the bowl with cling film then leave to chill in the fridge for 12 hours. After 12 hours, rinse the gizzards under cold water and slowly cook in a pan of duck fat until tender (the gizzards should then not resist the point of a small knife). Drain and set aside.
3.

Kill the lobster humanely by piercing the head, behind the eyes, with a sharp, heavy knife. Remove the tail and claws of the lobster and set aside. Reserve the head and shell for the white port jus.
4.

Rinse the claws and tail under cold water, then blanch in a large pan of boiling salted water for 3-4 minutes. Drain, then chill in a large bowl of ice water.
5.

When the lobster is cooled, remove the meat from the claws, arms and tail and cut the tails in half through the length. (Each serving portion should consist of one claw, one arm and half a tail.)
6.

For the white port jus, place the reserved lobster head and shells into a roasting pan and drizzle with a little groundnut oil. Roast in the oven for 15 minutes, then remove from the oven.
7.

Heat a drizzle of groundnut oil in a large deep pan and add the shallot, fennel and celery. Fry for 6-7 minutes, or until the vegetables begin to caramelise and turn golden-brown. Drain away any excess moisture, return the vegetables to the pan and stir until they start to sizzle.
8.

Add the roasted lobster head and shells and stir for one minute. Deglaze with the white port and cook until the liquid has reduced to a sticky consistency, then add the veal or beef stock and the fish stock. Bring back to the boil, skimming off any scum from the surface. Add the rest of the jus ingredients and simmer for 25 minutes, skimming occasionally, then pass through a chinois or very fine sieve, squeezing out all the excess juices. Discard the solids left behind in the sieve.

CHEF by Daniel Galmiche

Pan-fried monkfish with mussels

This is fish and seafood lovers' paradise - a meaty monkfish supper with mussels, saffron and lemongrass.
Ingredients

*

500g/1lb monkfish tail
*

salt and freshly ground black pepper
*

3 tbsp olive oil
*

50g/2oz butter
*

200g/7oz mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)
*

1 lemongrass stalk, cut in half, bruised
*

50g/2oz root ginger, peeled, finely grated
*

1 small red chilli, seeds removed, finely chopped
*

pinch saffron strands
*

150ml/5fl oz whipping cream
*

1 small bunch fresh chervil, finely chopped
*

1 lime, zest only
*

2 courgettes, sliced lengthways into ribbons with a vegetable peeler
*

1 garlic clove, thinly sliced

Preparation method

1.

Season the monkfish tail with salt and freshly ground black pepper.
2.

Heat two tablespoons of the olive oil and all of the butter in a frying pan over a medium heat. Fry the monkfish for 1-2 minutes on each side, or until just cooked through.
3.

Remove the monkfish from the pan to a plate, cover with cling film and set aside to rest.
4.

Meanwhile, heat a large, lidded saucepan over a medium to high heat. Add the mussels, then cover the pan with the lid and cook for 2-3 minutes, or until the mussels start to open.
5.

Add the lemongrass, ginger, chilli, saffron and half of the whipping cream and bring the mixture to a simmer, stirring well. Simmer for a further 3-4 minutes, or until the mussels have all opened (discard any mussels that have not opened during cooking).
6.

Whip the remaining cream in a bowl until soft peaks form when the whisk is removed.
7.

Strain the cooked mussels through a sieve, collecting the cooking liquid in a clean pan. Place the pan over a medium heat and add any juices from the rested monkfish.
8.

Bring the mixture to a simmer and cook until the volume of the liquid is 110ml/4fl oz.
9.

Stir the whipped cream, chervil and lime zest into the hot cream sauce, then season, to taste, with salt and freshly ground black pepper.
10.

Pick the meat from half of the mussels and add to the sauce. Add the remaining mussels, shells on, to the same pan. Keep warm.
11.

Heat the remaining tablespoon of olive oil in a frying pan over a medium heat, add the courgette ribbons and garlic and stir-fry for two minutes, or until the courgette has just wilted.
12.

To serve, carve the monkfish into thick slices and place into the centre of each of four serving bowls. Spoon the courgettes alongside then spoon the mussels and sauce on top.

Griddled salmon with fennel and pine nut salad from chef Aaron craze

Griddled salmon with fennel and pine nut salad
For the salmon
4 x 175g/6oz thick salmon fillets, skin and pin bones removed

1 tbsp olive oil

salt and freshly ground black pepper

½ unwaxed lemon, juice only

For the salad
2 bulbs fennel, outer leaves removed, cut in half, finely sliced on a mandoline (green fronds reserved)

100g/3½oz pine nuts, lightly toasted in a dry frying pan

8 mi-cuit tomatoes, chopped

100g/3½oz crème fraîche

½ unwaxed lemon, juice only, plus 1 unwaxy lemon, zest only

For the chilli and mint dressing
1 chilli, seeds removed, finely chopped

3 fresh mint sprigs, leaves only, roughly chopped

100ml/3½fl oz olive oil

squeeze lemon juice

4 lemon wedges, to serve

Preparation method
1.For the salmon, heat a griddle pan over a high heat. Rub the salmon fillets all over with olive oil and season on both sides with salt and freshly ground black pepper.

2.When the griddle pan is hot, add the salmon fillets and grill for 4-5 minutes, turning once, or until they have golden-brown chargrill marks on both sides and are just cooked through.

3.Transfer the salmon fillets to a warm plate. Pour over the lemon juice and set aside to rest.

4.For the salad, in a large bowl, mix together the sliced fennel, fennel fronds, pine nuts and mi-cuit tomatoes until well combined. Stir in the crème fraîche, lemon juice and lemon zest and set aside.

technique zesting citrus fruit
Watch technique
1:02 mins5.For the chilli and mint dressing, mix all of the chilli and mint dressing ingredients together in a bowl until well combined.

6.To serve, divide the fennel and pine nut salad equally among four serving plates. Place a piece of griddled salmon on top of each. Drizzle over the chilli and mint dressing and garnish with a lemon wedge.

chef by Aiden byrne
Poached rainbow trout with asparagus custard and morels
Ingredients
For the asparagus purée
500g/17½oz asparagus spears, woody ends removed, finely chopped

25g/1oz unsalted butter

small bunch fresh chervil, chopped

For the asparagus custard
8 asparagus spears, woody ends removed

2 free-range eggs

200g/7oz asparagus purée (from above)

salt and freshly ground black pepper

For the asparagus mayonnaise
250g/9oz asparagus purée (from above)

150g/5oz mayonnaise

freshly ground black pepper

For the poached rainbow trout
4 x 120g/4½oz rainbow trout

25ml/1fl oz olive oil

1 lemon, peels only, cut into four pieces

pinch sea salt

For the morel mushrooms
2 tsp unsalted butter

2 large banana shallots, peeled, finely chopped

50g/2oz fresh morel mushrooms

pinch salt

50ml/2fl oz Madeira wine

50ml/2fl oz double cream

1 tbsp chopped fresh chervil, chopped

1 lemon, juice only

For the poached quails' eggs
50ml/2fl oz white wine vinegar

50ml/2fl oz water

8 quails' eggs

For garnish
12-16 leaves chervil cress

Specialist equipment
espuma gun, with two gas charges

commercial vacuum pack machine

commercial vacuum pack bags

Preparation method
1.For the asparagus purée, place the chopped asparagus and butter into a pan and cover with a lid. Cook over a medium heat for 4-5 minutes, or until the asparagus is tender but not coloured. Stir in the chopped chervil and cook for a further minute, then transfer to a food processor and blend until smooth. Transfer to a bowl and chill in the fridge, covered, until needed.

2.For the asparagus custard, blanch the asparagus in a pan of boiling water for 1-2 minutes, then drain and refresh in ice cold water. Cut the spears in half lengthways and set aside.

3.Whisk the eggs in a bowl until fluffy, then mix in 200g/7oz of the asparagus purée until well combined. Season, to taste, with salt and freshly ground black pepper.

4.Line the inside of a 2.5cm/1in deep 5cm/2in square mould with cling film and brush with a little melted butter. Wrap the outside of the mould with aluminium foil. Place the halved asparagus spears, cut-side down, into the mould, then pour over the asparagus custard mixture. Place into a rack set into a large pan, add about 2 inches of water to the pan and cover with a tight-fitting lid. Steam at 90C/175F (check using a digital thermometer) for 12 minutes, or until the custard is set. Chill in the fridge until needed.

5.For the asparagus mayonnaise, whisk in 250g/9oz of the asparagus purée with the mayonnaise and season, to taste, with salt and freshly ground black pepper. Place the mayonnaise into an espuma gun and charge with two gas charges, then chill in the fridge for two hours.

6.For the poached rainbow trout, place each portion of rainbow trout into a vacuum pack bag along with a dash of olive oil, a lemon peel and a pinch of sea salt. Seal, then place into a water bath set at 45C/90F and cook for 12 minutes, or until the fish is cooked through.

7.For the morel mushrooms, melt the butter in a pan until foaming and fry the shallots for 2-3 minutes, or until softened but not coloured. Add the morels along with a pinch of salt and cook for a further minute. Add the Madeira wine and cook for 3-4 minutes, or until nearly all of the liquid has evaporated, then stir in the double cream. Simmer for 5-6 minutes, or until the liquid has reduced by half. Stir in the chopped chervil and add a squeeze of lemon juice, to taste.

8.For the poached quails' eggs, place the white wine vinegar and water into a non-reactive pan and bring to the boil. Crack the eggs into the water, leave to stand for five minutes then spoon the eggs into a pan of simmering water for two minutes. Remove with a slotted spoon and refresh in a bowl of iced water.

9.To serve, place the asparagus custard back into the steamer to warm through for 2-3 minutes. Add the poached quails' eggs to the pan with the morels and reheat for one minute. Turn the warmed asparagus custard out onto a board and slice into four equal slices. Place one asparagus custard slice onto each serving plate, with the asparagus spears facing upwards. Remove the sea trout from the bags and place on the plate next to the asparagus custard. Cover the top of the fish with the asparagus mayonnaise. Spoon the morels and two quails' eggs on both sides of each of the custards and fish and garnish with a few leaves of fresh chervil cress.

chef by Ainsley Herriott

Crispy chicken thighs and savoury lentils
Ingredients
8 chicken thighs, bones removed and reserved

1.2 litres/2 pints water

2 leeks, trimmed, finely diced

2 carrots, peeled, finely diced

2 celery sticks, trimmed, finely diced

225g/8oz Puy lentils

3 tbsp olive oil

125g/4½oz pancetta, cubed

sea salt and freshly ground black pepper

Preparation method
1.Place the chicken thigh bones and water into a large saucepan with half of the chopped leek, carrot and celery. Bring the mixture to the boil, reduce the heat, and simmer for one hour.

2.Strain the mixture through a muslin cloth into a jug

3.Meanwhile, cook the Puy lentils according to packet instructions, then drain.

4.Heat half of the oil in a frying pan over a low heat. Cook the chicken thighs, skin-side down for 20-30 minutes, or until the skin is crisp. Carefully turn the chicken thighs over and cook for a further 5-6 minutes or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced with a skewer.)

5.Remove the chicken thighs from the pan and set aside to rest for 5 minutes.

6.Meanwhile, heat the remaining oil in a frying pan and fry the pancetta for 5 minutes, or until browned. Add the remaining leek, carrot and celery for 8-10 minutes, or until softened. Stir in the cooked lentils and 300ml/½ pint of the reserved chicken stock. Simmer the mixture for 2-3 minutes, or until the vegetables are completely tender.

7.To serve, spoon the lentils into wide bowls and top with the crispy chicken thighs.


chef By Alastair Little

Pasta with purple sprouting broccoli
Ingredients
1kg/2¼lb purple sprouting broccoli

1 medium sized fresh red chilli (not too hot)

2 cloves garlic, peeled

1 small tin of anchovy fillets in olive oil, drained

good quality olive oil

350g/12oz pasta fusilli, oriecchiette, penne rigate or conchiglie are the most suitable shapes

parmesan or hard pecorino cheese to grate

salt and pepper

Preparation method
1.Put a large pan of water on to boil with a little salt.

2.Trim the outer leaves and woody stalks from the broccoli, you will lose at least half the vegetables by this process. Wash the good bits and chop into 1cm/½in sections. Cut the chilli in half lengthways and scrape out the seeds and the attached pith. Chop the chilli flesh, the garlic and the anchovies finely. In another large pan warm 4tbsp/60ml/2fl oz of olive oil over a medium flame and add the chilli, garlic and anchovies. Sweat these for a minute or so and add the broccoli, season with a little salt and pepper, then continue to cook gently whilst the pasta boils.

cher by AleX Mackay
Quorn ratatouilleIngredients
dash olive oil

½ onion, chopped

2 cloves garlic, sliced

½ yellow pepper, chopped

1 red chilli, finely chopped

2 tsp tomato purée

3 tomatoes, chopped

200g/7oz Quorn 'chicken' pieces

3 sprigs fresh rosemary

small handful spinach

salt and freshly ground black pepper

Preparation method
1.Heat a dash of olive oil in a saucepan, add the onion, garlic, yellow pepper and chilli and fry for 4-5 minutes, or until softened slightly.

2.Stir in the tomato purée and chopped tomatoes and cook for 4-5 minutes, or until the tomatoes have broken down slightly.

3.Add the Quorn and rosemary sprigs and cook for 2-3 minutes, then add the spinach and season, to taste, with salt and freshly ground black pepper. Cook for another 1-2 minutes, then spoon into a bowl and serve.

chef by Allegra McEvedy

Chicken with rice (Arroz con pollo)
Ingredients
For the chicken stock
1 stripped chicken carcass, or stripped chicken leg and thigh bones (see below)

1 onion, peeled, cut into quarters

1 carrot, peeled, cut in half

1 celery stalk, trimmed

1 leek, trimmed

2 cloves garlic, peeled

2 fresh bay leaves

small bunch parsley stalks

1 litre/1¾ pints cold water

For the chicken with rice
2 tbsp olive oil

1 red onion, peeled, roughly chopped

1 tsp cumin seeds

3 garlic cloves, peeled, sliced

1 red chilli, sliced

1 large carrot, scrubbed, cut in half, each half cut into 1cm/½in half moons

½ tsp smoked paprika

250g/9oz ripe tomatoes, preferably on the vine, chopped

1 red pepper, cut in half, seeds removed, chopped

1 x 330ml/11½fl oz bottle lager

400g/14oz long-grain rice

200g/7oz peas

600g/1lb 5oz cooked leftover chicken breast and leg or thigh meat, shredded, or 1 chicken carcass, cooked, meat shredded, carcass reserved (see above)

40g/1½oz chopped fresh coriander leaves, plus extra to serve

1½-2 limes, plus 1 extra lime, cut into wedges, to serve

Preparation method
1.For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.)

2.Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil.

3.When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes.

4.Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.)

5.Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant.

6.Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened.

7.Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened.

8.Add the lager, stir well, then bring the mixture to the boil.

9.Add the chicken stock and return the mixture to the boil, then stir in the rice.

10.Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes.

11.Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender.

12.Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper.


cher by Angela Hartnett

Cote de boeuf with cavolo nero and gnocchi, wild mushroom and bone marrow gratinIngredients
For the gnocchi
450g/1lb hot mashed potatoes (oven-baked until tender, peeled, passed through a potato ricer)

10g/¼oz plain flour

3 free-range egg yolks

½ tsp sea salt

450g/1lb hot mashed potatoes (oven-baked until tender, peeled, passed through a potato ricer)

10g/¼oz plain flour

3 free-range egg yolks

½ tsp sea salt

For the white sauce
25g/1oz butter

25g/1oz plain flour

750ml/1¼ pints milk

1 shallot, peeled, thickly sliced

1 fresh bay leaf

4 black peppercorns

1 clove

1 tsp olive oil

2 tbsp chopped fresh chervil

25g/1oz butter

25g/1oz plain flour

750ml/1¼ pints milk

1 shallot, peeled, thickly sliced

1 fresh bay leaf

4 black peppercorns

1 clove

1 tsp olive oil

2 tbsp chopped fresh chervil

For the bone marrow crust
15g/½oz bone marrow

30g/1oz butter

150g/5oz brioche breadcrumbs

15g/½oz bone marrow

30g/1oz butter

150g/5oz brioche breadcrumbs

For the mushrooms
200g/7oz mixed wild mushrooms

salt and freshly ground black pepper

200g/7oz mixed wild mushrooms

salt and freshly ground black pepper

For the cöte de boeuf
2 x 700g/1lb 8oz cöte de boeuf (bone-in rib of beef)

1 tsp olive oil

2 x 700g/1lb 8oz cöte de boeuf (bone-in rib of beef)

1 tsp olive oil

For the cavolo nero
1 head cavolo nero, leaves only

50g/2oz butter

2 shallots, peeled, finely sliced

1 head cavolo nero, leaves only

50g/2oz butter

2 shallots, peeled, finely sliced

Preparation method
1.For the gnocchi, mix all of the gnocchi ingredients together until well combined as a dough, using your hands. (Do not overwork the mixture.)

2.Turn out the dough onto a lightly floured work surface and roll out to a 0.5cm/½in thickness. Cut the dough into 1.5cm x 3cm/½in x 1in pieces.

3.Bring a pan of salted water to the boil. Carefully lower the gnocchi into the pan, in batches, then blanch for 1-2 minutes.

4.Drain well and place onto a lightly oiled baking tray. Chill in the fridge until needed.

5.For the white sauce, preheat the grill to its highest setting.

6.Heat the butter in a saucepan over a low to medium heat until melted. Whisk in the flour until smooth and well combined. (This is called a roux.) Remove from the heat and set aside to cool.

7.Bring the milk to the boil in a separate pan. Add the remaining white sauce ingredients except the chervil, then remove the pan from the heat and set aside for 20 minutes to infuse.

8.When the milk has infused, pass the it through a fine sieve into a clean saucepan (discard the sieve contents). Whisk the cooled roux into the hot milk and continue to heat until the mixture is boiling and has thickened. Continue to boil for 1-2 minutes, then remove the pan from the heat.

9.Meanwhile, for the bone marrow crust, heat the bone marrow and butter in a saucepan over a medium heat until melted and well combined. Remove from the heat, then stir in the brioche crumbs. Set aside.

10.For the mushrooms, heat the oil in a frying pan over a medium heat. Add the mushrooms and fry for 1-2 minutes, or until softened. Season, to taste, with salt and freshly ground black pepper.

11.Transfer the gnocchi to an ovenproof dish and pour over the white sauce. Stir in the cooked mushrooms and chervil until well combined. Spoon over the bone marrow crust.

12.Place the ovenproof dish onto a baking tray and grill until golden-brown and bubbling.

13.Meanwhile, for the cöte de boeuf, preheat the oven to 200C/400F/Gas 6.

14.Rub the beef all over with the oil, then season on both sides, to taste, with salt and freshly ground black pepper.

15.Heat a griddle pan over a high heat until very hot. When the pan is hot, add the beef and fry on both sides for one minute, or until golden-brown chargrill marks appear on both sides of the beef.

16.Transfer the griddled beef to a roasting tray and roast in the oven for 12-14 minutes (for rare), or until cooked to your liking. Remove from the roasting tray and set aside on a warm plate to rest for at least five minutes.

17.For the cavolo nero, blanch the cavolo nero leaves for 20-30 seconds in a pan of salted, boiling water. Drain well.

18.Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the shallots and blanched cavolo nero and fry for 1-2 minutes, or until the cavolo nero is wilted and the shallots have softened.

19.To serve, carve the cöte de boeuf into thick slices and divide them equally among four serving plates. Spoon the bone marrow gratin and cavolo nero alongside.

chef by Anjum Anand

Paneer-stuffed peppers
Ingredients
4 large red or green peppers, stalks removed, flesh cut in half, seeds scooped out

4 tbsp vegetable oil

1¼ tsp cumin seeds

1 onion, chopped

3 large tomatoes, chopped

2 tsp finely chopped ginger

2 handfuls frozen peas

70g/2½oz green beans, chopped

salt, to taste

½ tsp ground turmeric

½ tsp red chilli powder

2 tsp ground coriander

1½ tsp garam masala

250g/9oz fresh paneer, crumbled

100ml/3½fl oz water

5 tbsp double cream

handful fresh chopped coriander

200g/7oz basmati rice, cooked according to packet instructions, to serve

Preparation method
1.Preheat the oven to 190C/375F/Gas 5.

2.Place the pepper halves onto a baking tray, drizzle with one tablespoon of the oil and bake in the oven for 20-25 minutes, or until softened. Once the peppers are cooked, remove them from the oven and set aside.

3.Meanwhile, heat the remaining oil in a non-stick pan. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.

4.Add the chopped onion and cook for 3-4 minutes, or until golden-brown.

5.Add the tomatoes, ginger, peas, beans, salt and spices and simmer for 10-12 minutes, or until the tomatoes have softened and reduced to a pulp.

6.Add the crumbled paneer and the water and stir until well combined. Bring the mixture to a simmer and simmer for 2-3 minutes.

7.Add the double cream and season well with freshly ground black pepper. Simmer until heated through.

8.Add the chopped coriander and continue to simmer the mixture for 4-5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid.

9.Preheat the grill to its highest setting. While the grill is heating up, fill each of the baked pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden-brown.

10.To serve, place one or two stuffed pepper halves onto each serving plate. Spoon a portion of basmati rice alongside each.
By Anjum Anand From Indian Food Made Easy
Less than 30 mins
preparation time

30 mins to 1 hour
cooking time

Serves 4-8
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Recipes by Annabel Karmel

Perfect pasta
Ingredients
200g/7oz pasta shapes

175g/6oz broccoli

2 chicken breasts, cooked

4 tbsp honey

2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sesame oil

150g/5oz sweetcorn

2 spring onions

Preparation method
1.Cook the pasta shapes according to the packet instructions. Add the broccoli for the last three minutes.

2.Shred the cooked chicken into bite-sized pieces. Remove any bits of skin.

3.Carefully slice the spring onions.

4.Make a dressing by mixing together the honey, vinegar, soy sauce and sesame oil.

5.Mix together the pasta, broccoli, chicken, spring onions, sweetcorn and the dressing.

6.Your pasta salad is now ready to eat.

chef by Celia Brooks Brown

Pumpkin and tofu laksaIngredients
250g/8¾fl oz peeled, de-seeded pumpkin or butternut squash, cut into 1cm/½in cubes

300g/10½oz tofu, dried with kitchen paper and cut into 4 triangles

200g/7¼oz creamed coconut, chopped and dissolved in 500ml/18fl oz boiling water, or 800ml/1 pint 9fl oz coconut milk

4 tbsp light soy sauce

2 tsp sugar

150g/5¼oz rice vermicelli noodles

150g/5¼oz beansprouts

1 medium tomato, cut into 8 wedges

5cm/2in cucumber, cut into thin strips

8 sprigs of coriander

large handful of mint leaves

2 spring onions, chopped

sunflower oil, for frying

For the spice paste
2 garlic cloves, coarsely chopped

2 red chillies, de-seeded and coarsely chopped

5cm/2in fresh ginger, peeled and finely grated

1 small onion

¼ tsp ground turmeric

2 stalks lemongrass, sliced

4 kaffir lime leaves, chopped

Preparation method
1.To make the spice paste, put all the ingredients and three tablespoons of water in a blender or spice grinder and purée until smooth (add more water if necessary).

2.Put the pumpkin or squash in a saucepan, then add salt and 500ml/18fl oz water. Bring to the boil, then simmer for 10 minutes, until the cubes are tender, but still chunky. Drain, reserving the cooking liquid.

3.Heat 2cm/1¼in depth of sunflower oil in a wok or frying pan. Add the tofu and fry until golden and crisp all over. Remove with a slotted spoon and drain on crumpled kitchen paper. Set aside.

4.Heat two tablespoons of the oil in a saucepan, add the spice paste and fry for two minutes to release the aromas. Add the coconut liquid or coconut milk, fried tofu, soy sauce and sugar. Add the reserved pumpkin liquid. Bring to the boil, then simmer for 10 minutes.

5.Meanwhile, put the noodles in a bowl, cover with boiling water and let soak for five minutes. Drain and divide between four warmed bowls.

6.Top with the beansprouts, tomatoes and cooked pumpkin or squash. Add a piece of fried tofu to each bowl.

7.Ladle over the hot coconut soup, top with the cucumber, coriander, mint and spring onions, then serve.


chef by Ching-He Huang

Ingredients
For the haddock goujons
1 tbsp Shaoxing rice wine or dry sherry

1 tbsp peeled and grated fresh root ginger

1 small spring onion, finely chopped

340g/12oz haddock fillets, cut into strips

1 tbsp crushed dried chillies

1 tsp sea salt

1 tsp white pepper

100g/3½oz dry breadcrumbs

100g/3½oz plain flour

2 free-range eggs, beaten

groundnut oil, for deep-frying

For the gong bao sauce
2 tbsp lemon juice

2 tbsp hoisin sauce

1 tbsp dark soy sauce

1 tsp crushed dried chilli flakes

1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken

Preparation method
1.For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes.

2.Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips.

3.Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the fish goujons in small batches and deep-fry for 2-3 minutes, or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish goujons.

4.For the gong bao sauce, heat all of the sauce ingredients together in a small saucepan, and, if necessary, thicken with the cornflour and water mixture. Remove from the heat and transfer to a small bowl or ramekin for dipping.

5.To serve, pile the fish goujons onto a serving plate and place the bowl of gong bao sauce on the side. Serve immediately with roast sweet potato wedges.

chef by CJ Jackson

Strawberry jam (with a twist)You will need warm sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.

Ingredients
900g/2lb strawberries, hulled and washed

450g/1lb gooseberries, topped and tailed

1.3kg/3lb warm preserving sugar (see note below)

5 tbsp balsamic vinegar

Preparation method
1.Layer the fruit and sugar together in a large china bowl, cover and leave in a cool place for 6-8 hours.

2.Transfer the fruit and sugar to a large preserving pan. Add the balsamic vinegar and heat gently until the sugar has totally dissolved, then bring to the boil.

3.Boil rapidly for 10-12 minutes or until setting point is reached. Remove from the heat and leave to cool for 20-25 minutes.

4.Pour into the clean, warm jars, cover with a wax disc and cellophane top, label and store in a cool dark place for at least 2-3 weeks.


chef by Clodagh McKenna

Sticky toffee pudding with hazelnut toffee sauceIngredients
350g/12¼oz dates

300ml/10½fl oz boiling water

100g/3½oz butter

300g/10½oz brown sugar

3 eggs

400g/14¼oz self-raising flour

½ tsp bicarbonate of soda

pouring cream, to serve

For the hazelnut sauce
600ml/21¼fl oz cream

250g/8¾oz brown sugar

100g/3½oz butter

30g/1¼oz hazelnuts

For this recipe you will need
large mixing bowl

whisk

blender

baking tin 30 X 6cm (12 x 2½in)

Preparation method
1.Place the dates in a saucepan and cover with boiling water over a low heat.

2.Leave to simmer for 15 minutes or until the dates are soft. Drain and transfer to a blender and blend until the dates are of a smooth consistency.

3.In a large mixing bowl, whisk the butter and sugar, then one by one add the eggs. Mix in the date mixture. Sift together the flour and bicarbonate of soda, and fold in, mixing well.

4.Grease the baking tin and line with greaseproof paper. Pour in the mixture and bake for 60 minutes at 165C/330F/Gas 2.

5.While the sponge is baking, make the sauce. Pour half the cream, brown sugar and butter into a heavy-bottomed saucepan and bring to the boil, stirring frequently.

6.When the sauce reaches a golden colour, stir in the remaining cream and half the hazelnuts.

7.When the sponge is cooked, remove from the baking tin, onto a serving dish.

8.Pour over the hot toffee and hazelnut sauce and sprinkle the remaining hazelnuts on top. Serve with pouring cream.

chef by Andrew Turner
Roasted Celtic scallops, cauliflower, raisins and capers
Ingredients
scallops (hand-dived if possible)

1 medium cauliflower

500ml/16½fl oz full fat milk

icing sugar

150g/5oz unsalted butter

30g/1oz chopped shallots

30g/1oz chopped button mushrooms

1 bouquet garni

100ml/4oz dry white wine

100ml/4fl oz double cream

50ml/2fl oz virgin olive oil

30g/1¼oz water soaked raisins

30g/1¼oz washed salted button capers (baby capers have more flavour but others are fine)

15 leaves of fresh chervil

Preparation method
1.Using a table knife prise the scallop open.

2.Lift the scallop from its shell and remove the roe and beard (keep the beards for the sauce and the roes can be used in a salad). Keep the scallops on a cloth in the fridge until ready to cook (this keeps them dry for frying in oil).

3.To make the cauliflower, cut the cauliflower into even sized florets. Break off 15 florets and set aside.

4.Slice the remaining cauliflower, and cook in the milk, with enough salt to taste, until tender and remove from the milk.

5.Purée in a liquidizer using 50ml/2fl oz of the double cream until smooth, adjust seasoning where necessary.

6.To make the sauce, gently fry the scallop beards in 30g/1oz butter without any colour. Then add the shallots, mushrooms, bouquet garni and cook for a few more minutes. Pour in the wine and reduce by 9/10ths.

7.Add 50ml/2oz of the double cream and bring to the boil. Remove to a low heat and stir in 120g/4oz of butter. Adjust the seasoning and pass through a fine sieve onto the raisins and capers.

8.Do not allow this sauce to get too hot or cold (store in a warm place).

9.Cook the scallops in a non-stick pan to your liking. Season, to taste, with salt and freshly ground black pepper.

10.Dust the cauliflower florets liberally with icing sugar and in the same pan fry them until golden.

11.To serve, place the cauliflower florets neatly around the serving plate. Put some of the purée in the centre. Place the scallops on top and spoon around the caper and raisin sauce. Decorate the dish with chervil.

Louisiana jamTraditionally served in a jam jar - this refreshing cocktail is a New Orleans classic.

Ingredients
8 fresh mint leaves

35ml/1¼fl oz Southern Comfort

20ml/¾fl oz lemon juice

20ml/¾fl oz apple juice

2 tsp apricot jam

1 tbsp sugar syrup

2 tsp apricot liqueur

To serve
lemon wedge

fresh mint sprig

Preparation method
1.Muddle (crush) the mint leaves in a clean jam jar, then add the Southern Comfort, lemon juice, apple juice, apricot jam, sugar syrup and apricot liqueur. Fill with ice, replace the lid and shake well.

2.To serve, top up the jar with more ice and garnish with a lemon wedge and sprig of mint.

chef by Andy Pearson

Bloody Mary
2 ice cubes

vodka, double shot

½ lemon, juice only

6 dashes Worcestershire sauce

3 dashes Tabasco sauce

150ml/5fl oz tomato juice

pinch salt and freshly ground black pepper

Preparation method
1.Place the ice into a tall glass and add the vodka.

2.Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well.

3.Adjust the seasoning, to taste, with salt and pepper and serve straightaway.

chef by Antonio Carluccio

Linguine with tuna fish sauce

Ingredients
4 tbsp virgin olive oil

3 tbsp finely chopped parsley

2 cloves garlic, peeled and finely chopped

1 small chilli pepper, finely chopped

1cm/½in fresh ginger root, peeled and thinly sliced

450g/1lb carton or bottle creamed or pulped tomatoes

1 x 400g/14oz tin of tuna fish in oil, drained and roughly chopped

salt

375g/13oz dried linguine

freshly ground black pepper

Preparation method
1.Heat the oil and gently fry 2 tbsp of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt.

2.Meanwhile, cook the pasta for 8-10 minutes or until al dente, and drain. Toss with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper to taste.

chef by Antony Worrall Thompson
Ingredients
90ml/3fl oz extra virgin olive oil

1kg/2lb 3oz pumpkin, peeled, seeds removed, cubed

paprika, to taste

freshly grated nutmeg, to taste

salt and freshly ground black pepper

250g/9oz fresh ricotta cheese

250g/8¾oz green lasagne pasta sheets

150ml/5¼fl oz milk

25g/1oz grated parmesan cheese, or vegetarian parmesan-style grating cheese

For the béchamel sauce
55g/2oz butter

55g/2oz plain flour

350ml/10½fl oz milk

Preparation method
1.Preheat the oven to 180C/350F/Gas 4.

2.Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour.

3.Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste.

4.Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand.

5.For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming.

6.When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes.

7.Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season.

8.Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets.

9.Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers.

10.Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top.

11.Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp.

12.Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately.


chef by Anton Edelmann

Shallot tart with goats' cheese
Ingredients
2 crottin de chavignol (or a similar form of goats' cheese)

200ml/7¼fl oz olive oil

3 garlic cloves

1 sprig of thyme

1 sprig of rosemary

200g/7¼oz puff pastry

1kg/2lb 3¼oz shallots, peeled

400ml/14¼fl oz vegetable stock

50ml/1¾fl oz balsamic vinegar

salt

freshly ground black pepper

For the basil oil
1 litre/1 pint 15¼fl oz olive oil

1kg/2lb 3¼oz basil

Preparation method
1.Cut the cheese in half and place in the olive oil with the garlic, rosemary and thyme.

2.Marinate for at least four hours or overnight for extra flavour. Remove and dry.

3.Heat a little of the oil from the cheese in a heavy bottomed pan and place the shallots inside.

4.The shallots should just cover the bottom of the pan - there should not be any free space, nor should they be on top of each other.

5.Fry until coloured on all sides and pour away the oil, then add the chicken stock.

6.Simmer on the stove until the jus has reduced, then cover and place in the oven.

7.Braise until they are cooked well at 160C/320F/Gas 2, for approximately 45 minutes.

8.Remove and divide the shallots into 10cm/4in wide non-stick ring moulds.

9.Roll out the puff pastry until approximately ½mm thick and cut out 10cm/4in discs.

10.Place on top of the shallots and bake in the oven at 200C/400F/Gas 6, until puff pastry is golden brown, approximately 20 minutes.

11.Turn out on a plate.

12.Grill or griddle the goats' cheese until slightly brown and hot. Place on top of the tart.

13.Drizzle a little basil oil and the balsamic vinegar around the dish.

14.For the basil oil: pick the basil leaves from the stalks, blanch for a couple of seconds in boiling water, then refresh in iced water.

15.Squeeze dry, place all ingredients in food processor - blitz for 25 seconds.

16.Push through a fine sieve, making sure you get every drop out.

17.Allow to drain through two coffee filters, and store in Kilner jars.

Recipes by Anton Mosimann

Chicken fricassée
Ingredients
1 x 2.5kg (5lb) chicken cut into pieces

60ml/1oz olive oil

2 cloves of garlic - skin on

150g/5oz shallots - cut in half

125g/4oz mixed peppers - cut into large pieces

2 carrots - peeled and sliced

200g/7oz button mushrooms

600ml/1 pint brown chicken stock

1 bay leaf

Sprig of fresh thyme

6 peppercorns

Preparation method
1.Heat the oven to 190C/375F/Gas5.

2.Season the chicken, and seal and colour quickly in oil.

3.Remove the chicken and place in a roasting pan with the bay leaf, peppercorns, fresh thyme and garlic cloves.

4.sauté the vegetables together until lightly brown. Place them in with the chicken.

5.Swill out the sauté pan with the chicken stock. Bring to the boil, season and add to the chicken.

6.Place into the oven until the chicken is cooked through.

chef by Levi Roots

Pepperpot stew with spillers dumplings
Ingredients
For the pepperpot stew
600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces

4 sprigs fresh thyme, leaves only

6 allspice berries

1 bay leaf

1 garlic clove, peeled, finely chopped

10cm/4in piece root ginger, peeled, very finely sliced

1 onion, peeled, chopped

1.2 litres/2 pints beef stock or water, mixed with 2 tsp yeast extract

salt and freshly ground black pepper

450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces

400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces

450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces

4 large spring onions, trimmed, lightly crushed with the edge of a knife

2-4 Scotch bonnet chillies, finely chopped

1 x 400ml/14fl oz can coconut milk

1 x 400g/14oz can butter beans, drained and rinsed

150g/5½oz spinach or callaloo, leaves only, washed, shredded

For the spillers dumplings
150g/5½oz plain flour

pinch salt

4-5 tbsp cold water

Preparation method
1.For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes.

2.Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes.

3.Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside.

4.After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes.

5.Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through.

chef by Tony Singh

Pilaf with ginger, chilli and peasIngredients
1 tbsp olive oil

1 onion, finely chopped

1 red chilli, finely chopped

¼ tsp ground turmeric

salt and freshly ground black pepper

300g/10½oz basmati rice

600ml/1 pint vegetable stock

85g/3oz fresh peas, out of their pods

25g/1oz butter

25g/1oz fresh root ginger

Preparation method
1.Preheat the oven to 180C/350F/Gas 4.

2.Heat the olive oil in a frying pan, add the onion and chilli and fry for 1-2 minutes, or until softened. Add the ground turmeric, salt and freshly ground black pepper and fry for another minute.

3.Spoon the onions and chilli mixture into a deep ovenproof dish, add the rice, pour over the stock and stir well. Cover with aluminium foil and place into the oven to bake for ten minutes, or until all the water has been absorbed into the rice and the rice is tender.

4.Blanch the peas in a pan of boiling salted water for 2-3 minutes, then drain and add to the rice along with the butter. Stir until the butter is melted and the mixture is well combined.

5.Grate the root ginger into a clean tea towel and then squeeze the ginger juice into the rice. Discard the ginger flesh. Stir well.

6.To serve, spoon the pilaf onto a serving plate.

chef by Tom Lewis

West Coast scallops, quinoa and smoked haddock kedgeree with mustard leaves and curry dressing
Ingredients
For the kedgeree
125g/4½oz quinoa

½ vegetable stock cube

2 fillets pale-smoked Scrabster haddock (or other undyed smoked haddock)

milk

fish stock or water

2 bay leaves

few black peppercorns

4 free-range eggs, hard-boiled and chopped

2 shallots, finely chopped

large sprig parsley, chopped

1 small tsp curry powder

salt and freshly ground black pepper

knob of butter

1 lemon, juice only

cream

For the curry dressing
1 shallot, finely chopped

1 clove garlic, crushed

1 tsp curry powder

vegetable oil

100ml/3½fl oz poaching liquid from the haddock or fish stock

½ glass white wine (about 65ml/2fl oz)

bunch flatleaf parsley, stalks and leaves separated

2 tbsp double cream

For the scallops
olive oil

8 scallops, shelled

12 mustard leaves or rocket, to serve

Preparation method
1.First cook the quinoa for the kedgeree in water to cover, with the stock cube, for 8-10 minutes or until tender. Drain and reserve.

2.Poach the haddock in milk to cover with the bay leaves and peppercorns for 3-4 minutes.

3.Drain the fish, reserving the liquid. When it is cool enough to handle, flake the fish, discarding skin and bones. Strain the liquid and make up to 100ml/3½fl oz with fish stock or water if necessary. Set the fish and liquid aside.

4.To make the dressing, sweat the shallot, garlic and curry powder in a little oil until soft but not brown. Pour over the reserved haddock poaching liquid and add the white wine and the parsley stalks. Bring to the boil, then reduce by two-thirds. Add the cream and reduce to a sauce consistency. Pass through a sieve into a clean pan and add the chopped parsley tops. Set aside, and reheat for serving.

5.To make the kedgeree, combine the quinoa, flaked haddock, hard-boiled eggs, shallots, parsley and curry powder in a bowl and fold together. Season with salt and freshly ground black pepper. Gently warm through in a pan in some butter, adding enough cream to bind and a good squeeze of lemon to taste. Keep warm.

6.For the scallops, heat some olive oil in a frying pan, add the scallops and sear for 1-2 minutes on each side.

7.To serve, put some kedgeree in the centre of each warm plate, moulding it in a metal chefs' ring. Lift off the ring. Arrange the mustard leaves on the kedgeree and place a scallop on top with a second one to the side. Drizzle the dressing over.

chef by Silvana Franco

Frying pan apple custard crumbleIngredients
large knob of butter

4 dessert apples, peeled and sliced

1 tbsp light muscovado sugar

4-6 tbsp fresh custard

For the crumble topping
large knob of butter

50g/2oz jumbo porridge oats

1 tbsp desiccated coconut

25g/1oz pecan nuts, roughly chopped

pinch ground cinnamon

2 tbsp light muscovado sugar

1 tbsp sunflower oil

1-2 tbsp maple syrup

Preparation method
1.Heat two large non-stick frying pans and add a knob of butter to each. Once melted add the apple slices and sugar to one pan and cook for 3-4 minutes until softened.

2.Add the porridge oats, coconut, pecan, cinnamon and light muscovado to the other and cook for 3-4 minutes over a high heat until golden - add the oil if the mixture feels too dry.

3.Once the apples have softened, stir in the custard, warm through, then divide between two serving dishes. Stir the maple syrup into the crumble, then spoon over the apple custard. Serve warm.

Featuredchafe

James Martin recipes
James Martin

James Martin was born into the chef's life: his father ran the catering side of Castle Howard stately home in Yorkshire and, when he was only 12, James could boast that he'd cooked for the Queen Mother on her visit there.

At 16, he went to Scarborough Technical College to begin his formal training. While there, he was student of the year for three years running. His work was noticed by Antony Worrall Thompson, who brought James to London to work. James then travelled throughout France working in the kitchens of French châteaux.

At 21, James opened the new Hotel and Bistro du Vin in Winchester where, as head chef, he changed the menu every day. His TV career started in 1996 when he became a regular team member on Ready Steady Cook; he went on to present Saturday Kitchen and has appeared in dozens of TV shows since.



Nigel Slater recipes
Nigel Slater

Nigel Slater is one of Britain's best-loved cookery writers. Despite having written for food magazines since 1988, first at Marie Claire Magazine, then for the Observer, then in his own recipe books, it took a long time before he could be persuaded to transfer his skills to TV.

Born in Wolverhampton, Nigel began cooking at an early age. He worked in restaurants around the country from the age of 16, then moved to London and became a recipe tester and a cook for food photography.

Nigel has published several recipe books, the first of which was Real Fast Food, published in 1993. His food writing has won him numerous awards, and his autobiography, Toast: A Story of a Boy's Hunger, earned him a Glenfiddich Award.

Image copyright: Jonathan Lovekin


Delia Smith recipes
Delia Smith

Delia left school at 16 with no qualifications and worked as a trainee hairdresser, then a shop assistant and later at a travel agency. At age 21, she spent time washing up in a restaurant, and this experience piqued her interest in cooking. However, she says it was when a boyfriend kept praising his former girlfriend's talents in the kitchen that she got fed up and started cooking seriously.

Delia studied English cookery books at the British Museum to find inspiration for cooking meals for family and friends, with mixed success. One of her first television experiences was as an assistant on a food advertisement. When someone dropped a pie just before filming began, she volunteered to make the replacement. The rest, as they say, is history.

Since then, Delia has spent more than 25 years showing the British public how to cook. She is one of the leading modern authorities on good basic cooking and is immensely popular and trusted: supermarkets report ‘the Delia effect’ whenever she recommends a product.


Beef fillet with red cabbage and straw fries

James Martin's beef fillet is cooked at a low temperature to keep it tender in this delicious dinner party recipe.
Ingredients

For the beef

*

2 tbsp vegetable oil
*

500g/1lb 2oz middle-cut well-hung beef fillet
*

250ml/9fl oz red wine
*

250ml/9fl oz beef stock
*

1 tbsp Pedro Ximénez sherry vinegar
*

1 tbsp redcurrant jelly
*

75g/3oz butter
*

salt and freshly ground black pepper

For the vegetables

*

50g/2oz butter
*

1 banana shallot, finely sliced
*

½ red cabbage, very finely shredded
*

3 sprigs fresh thyme, leaves only
*

110ml/4fl oz sherry vinegar
*

3 tbsp soft brown sugar
*

2 apples, finely diced
*

salt and freshly ground black pepper
*

vegetable oil, for deep-frying
*

2 large chipping potatoes, peeled and very finely julienned
*

Preparation method

1.

For the beef, preheat the oven to 60C/140F/Gas ¼. Heat half of the vegetable oil in a frying pan over a medium to high heat. Add the beef fillet and fry until browned on all sides - this should take no more than two minutes in total.
2.

Remove the beef from the pan and set aside to cool.
3.

Wrap the cooled beef fillet in cling film and place onto a roasting tray. Roast in the oven for 30 minutes. (NB: Not every type of cling film is suitable for using with all foods. Check the description on the packaging to see which foods and temperatures it can be used with.)
4.

Meanwhile, heat a saucepan until piping hot, then add the red wine and cook until the volume of the liquid has reduced by two-thirds.
5.

Add the stock and return the mixture to the boil. Simmer until the volume of liquid has reduced by two-thirds once more, then stir in the sherry vinegar, redcurrant jelly, half of the butter, and some salt and freshly ground black pepper.
6.

Meanwhile, for the vegetables, heat a large saucepan over a medium to high heat. Add the butter and shallots and fry for one minute. Add the red cabbage and thyme and stir fry for two minutes, or until just beginning to wilt.
7.

Add the sherry vinegar and cook until the volume of liquid has reduced by half, then add the sugar and apples and bring the mixture to a simmer. Cover with a lid and continue to simmer for 4-5 minutes, or until just tender. Season with salt and freshly ground black pepper.
8.

Heat the oil in a deep-fat fryer to 190C/375F, or until a cube of bread sizzles and goes brown when dropped in. (CAUTION: Hot oil can be dangerous; do not leave unattended.) Carefully add the potatoes to the fryer and cook for 2-3 minutes, or until just coloured and crisp. Remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Season with salt.
9.

Check the meat. For medium-rare, the core temperature of the meat needs to be 57-59C (135-138F). Test the meat with a digital meat thermometer and if the desired temperature has not been reached, increase the oven temperature slightly and return the beef to the oven for a further 10 minutes, before checking once more. Repeat until the desired temperature has been reached.
10.

Remove the beef from the oven and heat the remaining oil and butter in a frying pan.
11.

Cut the beef fillet into 4cm/1½in thick slices and season with salt and freshly ground black pepper.
12.

When the butter is foaming, add the beef and fry for no more than 30 seconds on each side. You will find that there is no need to rest the meat.
13.

To serve, spoon the red cabbage on each of four plates and top with the beef. Place the fries in a bowl alongside then spoon the sauce over and around the beef.


Hand-made pesto with watercress

Nigel Slater’s peppery basil and watercress pesto is a fresh take on an old Italian classic.
Ingredients

*

300-400g/10½-14oz dried pasta (enough for 4)
*

a handful pine kernels, plus extra to serve
*

3 garlic cloves
*

sea salt, to taste
*

a good handful fresh basil leaves
*

a bunch watercress leaves
*

a handful grated parmesan, plus extra to serve
*

olive oil
*

2 large handfuls rocket leaves

Preparation method

1.

Put the pasta on to cook in a pan of deep, heavily salted, boiling water.
2.

Toast the pine nuts in a frying pan – keep a close eye on them and keep moving them around the pan until they are pale golden-brown.
3.

Peel the garlic and crush it with a large pinch of sea salt using a pestle and mortar. Add the basil leaves and continue crushing with the pestle.
4.

Strip the watercress leaves from their stems and add to the basil, continuing to crush until you have a bright green purée.
5.

Add the toasted pine kernels, crush, then add the grated parmesan. Slowly mix in enough olive oil to give a good thick-ish sauce.
6.

When the pasta is cooked (about 9 minutes depending of the variety), drain lightly and tip back into the empty pan. Add the pesto and the rocket leaves, then toss gently to mix. Serve with extra parmesan and toasted pine kernels if you wish.

Fast-roast chicken with lemon and tarragon

Here is a revolution in the best way to roast a small chicken. The flavourings can vary in any way you like - crushed chopped rosemary leaves, sage leaves or thyme can be used, or a mixture of herbs, and you could replace the garlic with a couple of finely chopped shallots. It's a great recipe for adapting to whatever you have handy.

Equipment and preparation: A solid-based, flameproof roasting tin measuringcm x 28cm x 5cm deep/ 9in by 11in x 2in deep
Ingredients

*

1 x 1.35Kg/3lb free-range chicken
*

½ small lemon, thinly sliced and the slices halved, plus the juice of the remaining lemon
*

2½ tbsp chopped fresh tarragon leaves
*

2 cloves garlic, peeled and crushed
*

10g/½oz softened butter
*

1 dessertspoon olive oil
*

275ml/10fl oz dry white wine
*

seasoning

Preparation method

1.

Pre-heat the oven to 230C/450F/Gas 8.
2.

Begin by taking the chicken from the fridge about an hour before you intend to cook it (obviously if it's a hot day give it about 30 minutes only), and remove the string that holds the legs of the bird together so that the joints are loose - this will take the chill off the bird and help it to cook in the shorter time.
3.

Now make a garlic and herb butter by placing the garlic, 2tbsp of the chopped tarragon leaves and the butter in a bowl and combine them with a fork, adding some salt and pepper.
Technique: Making herb butter
Making herb butterWatch recipe0:55 minsMaking herb butterWatch recipe0:55 mins
4.

Then place the herb butter inside the body cavity of the bird, along with the halved lemon slices. Smear a little of the olive oil over the base of the roasting tin, place the chicken in it, then smear the rest of the olive oil all over the skin of the bird. Lastly, season well with salt and black pepper and then pop the roasting tin into the lower third of the oven. Now let it roast for 45 minutes without opening the oven door.
Technique: Making herb butter
5.

When this time is up, remove the bird from the oven. Next put a wooden spoon into the body cavity and, using a spatula to hold the breast end, tip the chicken and let all the buttery juices and slices of lemon pour out into the roasting tin, then transfer the bird on to a carving board, cover with foil and let it rest for 20 minutes.
6.

Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and lemon juice and let the whole lot bubble and reduce to about half its original volume.
Technique: Skimming stock
Skimming stockWatch recipe0:34 mins
7.

Now add the remaining tarragon, then taste and check the seasoning. Carve the chicken on to warm plates and add any juices to the sauce. Spoon the sauce over the chicken and serve.
8.



Required techniques

* Making herb butter
* Making herb butter
* Skimming stock
* Learning to chop: finely chopping celery