Jamie Oliver Cookbook 2

8/12/2019 Jamie Oliver Cookbook 2

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J JAMIEAMIE OOLIVERLIVER

TTHEHE NNAKEDAKED CCHEFHEF 22

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD.....................................6

BAKED JERUSALEM ARTICHOKES, BREADCRUMBS, THYME AND LEMON...................... .......... ..7

WOK-COOKED FRAGRANT MUSSELS................................................................................................ .........8

CRÉME BRÛLÉE - THE WAY I LIKE IT................................................................................................... ......

STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE......................... ......... .!"

OLI#ER$S TWIST...............................................................................................................................................!!

CELLOPHANE NOODLE SALAD............................................................................................................... ....!!

MANGO LASSI...................................................................................................................................................!%

MONKFISH WRAPPED IN BANANA LEA#ES WITH GINGER, CILANTRO, CHILE, ANDCOCONUT MILK...............................................................................................................................................!&

INDI#IDUAL 'UICK ENGLISH TRIFLE......................................................................................................!(

PECAN #ANILLA ICE CREAM WITH MAPLE SYRUP....................................................................... ......!6

SPAGHETTI WITH WILD MUSHROOMS......................................................................................... .......... .!7

MUSHROOM SARNIE.......................................................................................................................................!8

WARM ROCKET SALAD..................................................................................................................................!

SPAGHETTI PUTTANESCA.......................................................................................................................... ...%"

FRUIT COBBLER...............................................................................................................................................%!

POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY......... .......... .%%

SALAD OF MARINATED CHARRED S'UID WITH CANNELLINI BEANS, ROCKET, AND CHILE................................................................................................................................................................................%&

PANETTONE BREAD AND BUTTER PUDDING..........................................................................................%)

PROPER POLENTA.................................................................................................................................... .......%(

CHICKEN IN MILK...........................................................................................................................................%6

CAL*ONE............................................................................................................................................................%7

S'UASHED CHERRY TOMATO AND SMASHED OLI#E BRUSCETTA................................................%

MY MUMS SPOTTIER DICK........................................................................................................................ ...&"

MINTY MUSHY PEAS............................................................................................................................. ......... .&!

FISH AND CHIPS................................................................................................................................................&%

BASIL AND LIME SORBET..............................................................................................................................&&

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM............................................................. ......&)

AALLLL RRECIPESECIPES CCOURTESY OURTESY OOFF J JAMIEAMIE OOLIVERLIVER





SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH,WATERCRESS AND PARMESAN....................................................................................................................&(

PORTUGUESE CHOCOLATE TARTS............................................................................................................&6

ROASTED SWEET GARLIC AND THYME RISOTTO WITH TOASTED ALMONDS ANDBREADCRUMBS................................................................................................................................................&8

BEEF WITH SOY SAUCE AND GINGER.......................................................................................................)"

THE EASIEST SE+IEST SALAD IN THE WORLD......................................................................................)!

MARGARITAS....................................................................................................................................................)!

SALMON WITH HERBS IN NEWSPAPER................................................................................................. ...)%

BRUNCH BREADS.............................................................................................................................................)&

CHICKEN BREAST BAKED IN A BAG........................................................................................................ ..)(

COOK IN CURRY SAUCE................................................................................................................................)6

LEMON PICKLE................................................................................................................................................)8

CHOCOLATE MOUSSE WITH SESAME SNAPS.........................................................................................)

HUGE YORKSHIRE PUDDINGS.................................................................................................................... .("

BEST ROAST BEEF............................................................................................................................................(!

SEARED SALMON WITH COURGETTES, ASPARAGUS, AND ROCKET....................................... ......(&

PORK AND CRACKLING............................................................................................................................... ..()

BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON................... .(6

MARINATED FETA CHEESE SALAD............................................................................................................(7

ROASTED HAMILTON POUSSIN WRAPPED WITH STREAKY BACON AND STUFFED WITHPOTATOES AND SAGE............................................................................................................................ .........(8

SPICED CHERRY TOMATO CHUTNEY........................................................................................ .......... .....(

SALTED PRESER#ED LEMONS.....................................................................................................................6"

CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH.......................................................6!

FRAGRANT GREEN CHICKEN CURRY.......................................................................................................6%

#EGETABLE TEMPURA..................................................................................................................................6&

PRALINE SEMI-FREDDO................................................................................................................................6(

CHOCOLATE FRIDGE CAKE....................................................................................................................... ..67

JOOLS BOLOGNAISE SAUCE............................................................................................................... ........68

SPAGHETTI WITH RED ONIONS, SUN DRIED TOMATOES, BALSAMIC #INEGAR AND BASIL. 6AALLLL RRECIPESECIPES CCOURTESY OURTESY OOFF J JAMIEAMIE OOLIVERLIVER





PARTY CAKE..................................................................................................................................................... .7"

ORANGE AND POLENTA BISCUITS................................................................................................. .......... ..7!

BANANA AND HONEY SMOOTHIE...............................................................................................................7%

THE KING OF PUDDINGS...............................................................................................................................7&

SLOW ROASTED DUCK...................................................................................................................................7)

CHOCOLATE CAMBRIDGE CREAM............................................................................................................76

MARINATED LAMB..........................................................................................................................................78

MY FA#OURITE WAY OF DRESSING OYSTERS........................................................................................8"

SUMMER FRUIT AND PROSECCO JELLY..................................................................................................8!

PINE NUT AND HONEY TART................................................................................................................... .....8%

CHILI CON CARNE......................................................................................................................................... ..8)

THE BEST PASTA SALAD.................................................................................................................. .......... ....8(

THE BEST HOT CHOCOLATE........................................................................................................................86

SUSHI ROLLS.....................................................................................................................................................87

PI**A....................................................................................................................................................................88

PANCAKES.........................................................................................................................................................."

MUSSELS AND SWEET LEEKS..................................................................................................................... .%

CHRISTMAS BOMBE........................................................................................................................................&

BROKEN POTATOES............................................................................................................................ ......... ...(

PORK WITH PEACHES................................................................................................................................... .6

LINGUINE WITH PANCETTA, OLI#E OIL, CHILE, CLAMS AND WHITE WINE SAUCE....... .... ....8

SALMON FILLET WRAPPED IN PROSCIUTTO WITH HERBY LENTILS, SPINACH ANDYOGHURT...........................................................................................................................................................

BAKED FENNEL WITH GARLIC BUTTER AND #ERMOUTH..............................................................!""

PINEAPPLE AND GRAPEFRUIT FRAPPE..................................................................................................!"!

CAMPARI AND PASSIONFRUIT SORBET..................................................................................................!"%

SALAD OF BOILED POTATOES, A#OCADO AND CRESS......................................................................!"&

CELERIAC AND CELERY SALAD..................................................................................................... ......... .!")

BOTHAM BURGER.........................................................................................................................................!"(

CAJUN SPICY RUB..........................................................................................................................................!"6AALLLL RRECIPESECIPES CCOURTESY OURTESY OOFF J JAMIEAMIE OOLIVERLIVER





FENNEL SEED, THYME AND GARLIC RUB.....................................................................................!"6

HOT AND FRAGRANT RUB...........................................................................................................................!"7

ROSEMARY, GARLIC AND LEMON MARINADE............................................................................!"7

YOGHURT, MINT AND LIME MARINADE............................................................................................ ....!"8

ASIAN MARMALADE.....................................................................................................................................!"

SEARED ENCRUSTED CARPACCIO OF BEEF................................................................................. ........!!"

SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS...........................................................!!!

BLACKENED SWEET AUBERGINE.............................................................................................................!!%

SWEET CHILI AND PEPPER SALSA.................................................................................................... .......!!&

APRICOT AND PISTACHIO TARTE TATIN................................................................................................!!)

SEA BASS WITH FENNEL AND OLI#ES.....................................................................................................!!(

STICKY CHOCOLATE SPONGE PUDDING.......................................................................................... .....!!6

STEAK WITH A SPICY RUB........................................................................................................ .......... ........!!7

TOMATO AND RUNNER BEANS........................................................................................................... .......!!8

MASH..................................................................................................................................................................!!

SLOW-ROASTED LEG OF PORK WITH SPICY SCRATCHINGS..........................................................!%"

SUMMER CRUMBLE......................................................................................................................................!%!






Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad

What a pukka combination, simpleand classy. Don`t try to make thiswhen you feel like it, make it whenyou can nd perfect pears andwatercress, otherwise it will tastena.

For one person I normally usearound half a pear 2 bi handfuls of watercress and 2 bi handfuls of

rocket. If the skins are nice !ust i"ethem a wash, if not remo"e with a

peeler. #hen cut them in half and deseed. It doesn`t reallymatter how you cut them up. $ometimes in bi rouh chunks,maybe sliced up or e"en rated. #hen place into the bowl withthe watercress and rocket. #he pepperiness of the lea"es worksso well with the sweetness of the pear. Dri%%le with a oode&tra "irin oli"e oil !ust to coat, a small s'uee%e of lemon !uice(because the pear !uice is slihtly acidic but "ery tasty), and

season well with salt and freshly round black pepper. #oss allthis toether and ser"e. $ha"e o"er some *armesan or*ecorino, crumble your nuts o"er and tuck in. I lo"e this saladwith roasted meat or as a starter on its own.






Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon

$er"es +-

2/ml 0 1 pint double cream orcrme fraiche

3uice of 4 lemon2 clo"es arlic, peeled and nelychopped4 ood handful of fresh #hyme,lea"es picked and chopped

5 handfuls of rated *armesancheese$alt and freshly round blackpepper4k02lb 5o% 3erusalem artichokes,peeled and sliced as thick as apencil

2 ood handfuls of fresh breadcrumbs6li"e oil

*reheat your o"en to 227890+2/8F0:as;. In a bowl mi& yourcream, lemon !uice , arlic half the thyme and most of the*armesan, and season well to taste. #hrow in the sliced

3erusalem artichokes. <i& well and place e"erythin in ano"enproof bakin dish.

<i& the breadcrumbs with the rest of the thyme and *armesanand some salt and pepper. $prinkle all the =a"ouredbreadcrumbs o"er the artichokes and dri%%le with a little oli"e

oil. >ake in the o"en for around 57 minutes until the artichokesare tender and the breadcrumbs olden.






Wok-cooked Frarant !ussels

$er"es +-

2k 0 +1 lb best li"e <ussels6li"e oil2 clo"es of arlic, nely sliced5 sticks of ?emon rass, outerlea"es remo"ed, nely sliced2 fresh chillies, red, reen orboth

5 tablespoons nely slicediner2 handfuls of fresh coriander,pounded or nely chopped4 tablespoons sesame oil

$alt and freshly round black pepper/ $prin onions

3uice of 5 limes4 & +77ml tin of coconut milk

*lace your mussels with a couple of lus of oli"e oil in a lare,"ery hot wok or pot. $hake around and add the rest of theinredients, apart from the lime !uice and coconut milk. @eepturnin o"er until all the mussels ha"e opened throw awayany that remain closed. $'uee%e in your lime !uice and addyour coconut milk. >rin to the boil and ser"e immediately.






"r#me Br$l#e - The Way % like %t

$er"es -

577 0 44o% fresh rhubarb5 tablespoons caster suar2 "anilla pods577ml 0 44= o% double cream277ml 0 ;= o% full fat milk e yolks7 0 2 A o% suar

*reheat the o"en to 4+78902;/8F0:as 4.Bouhly slice up the rhubarb and place itin a pan with the caster suar and /tablespoons of water. $immer until

tender, di"ide between - small ser"in dishes which yourbrCle will be cooked in, then set aside.

$core the "anilla pods lenthwise and run the knife up the podto remo"e the "anilla seeds. $crape these into the pan with the

pods, cream and milk and slowly brin to the boil. <eanwhilebeat toether the yolks and the suar in a bowl until liht and=uy. When the cream and milk are !ust boilin , remo"e the"anilla pods and add little by little to the e mi&ture, whiskincontinuously. I like to remo"e any bubbles or froth from themi&ture before di"idin it into the ser"in dishes, on top of therhubarb. $tand these in an appropriately si%ed roastin traylled with water half way up the containers, and bake in thepreheated o"en for around 2/ minutes until the custard

mi&ture has set but is still slihtly wobbly in the centre.

llow to cool to room temperature then place in the fride untilready to ser"e. $prinkle with suar and carameli%e under a "eryhot rill or usin a kitchen blowtorch. ?o"ely.






Stir-Fried "hinese &reens with &iner, 'yster and Soy Sauce

For this dish I use any mixture ofgood Chinese greens I can get myhands on. It's tasty and very quick tomake.

11 - 14 ounces mixed Chinesegreens--bok choy, Chinese broccoi!gai arn", baby s#inach$ tabes#oons %anut oi1 tabes#oon sesame oi1& tabes#oon thiny siced ginger 4 scaions, (ney shredded

tabes#oons oyster sauce1 tabes#oon soy sauce #inches of sugar

)uice of 1 imesat and freshy ground back #e##er

Bemo"e any blemished outside stalks from the reens. *ut thespinach to one side so that you can add it to the wok or pan atthe last minute, as it cooks "ery 'uickly. *repare the rest of the9hinese reensE i normally cut the 9hinese broccoli into stripsand the bok choy into 'uarters. *lune the reens into boilinwater for about 4 402 minutes until !ust tender, and drain well.

*ut the oil and the iner into a "ery lare, hot wok or othersuitable pan and cook for about 57 seconds. dd the scallionsand the rest of the inredients apart from the seasonin. $tir,then add the spinach and toss so that e"erythin is coated insauce. #he "eetables will si%%le and stirfry. #he oyster and soysauce will reduce, !ust coatin the reens. t this point seasonto taste. $tirfry for a further minute and ser"e immediately.

ieldG $er"es +-






'li(er)s Twist

"ello*hane +oodle Salad

4 ounces !1** grams" ceo#hane noodes + good gug oive oi ounces !** grams" minced #ork

+ arge #inch (ve-s#ice$ coves garic, crushed teas#oon sugar

+ handfu #ra%ns or shrim#, any sie you ike, #eeed anddeveinedandfu #ain and skinned #eanuts, roughy crushed

1 bunch s#ring onions, (ney siced1 bunch coriander, cho##ed1 bunch mint, cho##ed thumbs fresh ginger, grated red chies, (ney siced %ith seeds

imes, )uiced1 tabes#oon soy sauce/ive oi

$oak the noodles in boilin water and drain.

Heat the oil in a pan, and cookin in batches, lihtly brown thepork with the "espice powder. dd the arlic, suar, prawns,and peanuts. <i& the rest of the inredients for the dressin.dd the drained noodles and the meat with the prawns and

season with a little e&tra soy and a dri%%le of oli"e oil. ieldG 2 to + ser"ins*rep #imeG 57 minutes9ook #imeG 4/ minutesDicultyG <edium






!ano Lassi

0his Indian drink is ike a mango mikshake and is deicious.

2uid ounces !33 miiitres" #ain yoghurt4 1& 2uid ounces !1$* miiitres" mik4 1& 2uid ounces !1$* miiitres" canned mango #u# or ounces !** grams" from $ fresh mango, stoned and siced4 teas#oons sugar, to taste, or fee free to try sat andcardamom seeds

*ut all the inredients into a blender and blend for 2 minutes,then pour into indi"idual lasses, and ser"e. Feel free to try saltand cardamom seeds. #he lassi can be kept refrierated for upto 2+ hours

ieldG + ser"ins*rep #imeG / minutes9ook #imeGDicultyG Jasy






!onkish Wra**ed in Banana lea(es with &iner, "ilantro, "hile, and "oconut

!ilk

5ou )ust can't go %rong %ith this combination of 2avors. It'so#en to a %hite-2eshed (sh. 6anana eaves are very easy tobuy from +sian or 7atino markets. 8et nice big ones to %ra#

your (sh u# in. Faiing banana eaves, you can use vine eaves,%hich you can get in the su#ermarkets, some%hat smaer, butno ess tasty for that. If you reay can't get hod of any eavesthen kitchen foi %i do.

4 arge banana eaves or vine eaves + itte oive oi fresh red chies sticks emon grass, outer eaves removed, centers (neycho##ed1 cove garic, (ney cho##ed good handfus fresh ciantro, roughy cho##ed imes, )uiced and ested1 !4** miiiter" can coconut mik

tabes#oons sesame seed oi + drie (sh sauce1 tabes#oon soy sauce hea#ed tabes#oons (ney siced fresh ginger 4 !9 to ounce &1* to 3 gram" #ieces monk(sh !can useother more abundant %hite-2eshed (sh, such as :aci(c mahimahi, farmed stri#ed bass, or farmed cat(sh"4 rosemary s#rigs or bay eaf sticks, to secure

*reheat the o"en to +/7 derees F (257 derees 90as ). #o make the banana lea"es more pliable, hold for a few secondso"er a as =ame. ?ea"in aside the sh and herb sticks, poundthe rest of the inredients in a pestle and mortar to make athick paste and spoon a little onto each banana leaf. *lace thesh on top and then spoon the rest of the paste on the top.>rinin the sides in and spikin it with a rosemary spri or bayleaf stick to secure it. #his will look lo"ely and it is natural, but Iha"e been known to use a clothes pe or strin to hold it alltoether. It wonKt be a perfect seal but this allows it to breathand steam, lettin the =a"ours infuse, so utsy and tasty. *utthe parcels on a tray and bake for 4/ minutes, then remo"efrom the o"en, and allow to rest for / minutes.






I ser"e the indi"idual parcels on plates at the table and let myfriends dissect them. When opened, the frarant steam wafts

up and smells fantastic. $er"e with plain boiled rice to mop upthe !uices, thatKs all it has to be. Jnd of story, done, lo"ely.

ieldG + ser"ins *rep #imeG 27minutesInacti"e *rep #imeG / minutes 9ook #imeG 4/minutesDicultyG <edium






%ndi(idual uick .nlish Trile

4 1& ounces !1$3 grams" ras#berry geatine !1-centimeter" sices ready made s#onge or ;adeira cake

+ good gug s%eet <herry 13 ounces !43 miiitres" ready made custard9 ounces !13 grams" tinned mandarins

+ fe% dro#s vania extract1& #int !3 miiitres" doube cream !heavy cream", ighty%hi##ed

+ sma bock good quaity chocoate <ake the elatine by followin the instructions on the side ofthe packet. *our into a dish and lea"e. 6nce the elatine is set,rouhly chop.

*ut 2 pieces of cake into the bottom of each lass. Dri%%le withthe sherry and pour half of the custard o"er the cake andsherry. $poon the elatine o"er the custard, and then add themandarins. 9o"er with the rest of the custard, dri%%le with a

little "anilla, and co"er with the whipped cream. $crape thechocolate with a sharp knife for sha"ins to top the lot.

ieldG + ser"ins*rep #imeG 4/ minutesInacti"e *rep #imeG 2 hours9ook #imeG 5 minutesDicultyG Jasy






Pecan /anilla %ce "ream with !a*le Syru*

tabes#oons confectioners' sugar handfus #ecan nuts1 quart good quaity vania ice cream;a#e syru#

Heat the o"en to 5/7 derees F (7 derees 9 0:as +). <i& theicin suar with the pecans on a bakin tray and sprinkle with alittle water to make a thickish paste.

>ake in the o"en for a few minutes or until toasted andcarameli%ed. $coop out the ice cream into + lasses or bowlsand sprinkle o"er the whole pecans then dri%%le with a oodlu of maple syrup.

ieldG + ser"ins*rep #imeG 5 minutes9ook #imeG + minutesDicultyG Jasy






S*ahetti with Wild !ushrooms

to 11 ounces !3* to $** grams" %id mixed mushrooms !I%oud #robaby buy around 14 ounces !4** grams"mushrooms, as you have to trim a bit o="$ tabes#oons oive oi1 cove garic, (ney cho##ed1 to sma dried red chies, #ounded or very (ney cho##ed<at and freshy ground back #e##er 1& emon, )uiced

1 #ound !433 grams" dried s#aghetti + sma handfu grated :armesan1 handfu fresh #arsey, roughy cho##ed ounces !33 grams" unsated butter

>rush o any dirt from the mushrooms with a pastry brush or atea towel. $lice the mushrooms thinly, but tear any larermushrooms, like irolles, chanterelles. and blewits in half. *utthe oli"e oil in a "ery hot fryin pan, and add the mushrooms.?et them fry fast, tossin once or twice, then add the arlic and

chile with a pinch of salt (it is "ery important to seasonmushrooms slihtly, as it really brins out the =a"or). 9ontinueto fry fast for + to / minutes, tossin reularly. #hen turn theheat o and s'uee%e in the lemon !uice. #oss and season, totaste.

<eanwhile, cook the pasta in boilin, salted water until aldente. Drain and add to the mushrooms, with the *armesan,parsley, and butter. #oss ently, coatin the pasta with the

mushrooms and their =a"or. $er"e, scrapin out all of the lastbits of mushroom from the pan, and sprinkle with a little e&traparsley and *armesan.

ieldG + ser"ins*rep #imeG 4/ minutes9ook #imeG 47 minutesDicultyG Jasy






!ushroom Sarnie

ounces !3* grams" butter, softened4 sun-dried tomatoes, cho##ed1 red chie, (ney cho##ed8aric, (ney cho##ed

+ fe% s#rigs fresh thyme eaves<ea sat and freshy ground back #e##er 4 arge %hite mushrooms1& oaf sourdough bread

tabes#oons >i)on mustard1 bunch %atercress, #icked and %ashed

*reheat the o"en to +77 derees F (277 derees 90:as -).

<i& the butter with the sundried tomatoes, chile, arlic, andthyme lea"es. $eason and spoon o"er each mushroom. >akefor 47 to 4/ minutes, or until soft.

9ut the sourdouh into slices and spread with the Di!onmustard. ?ay the watercress o"er the mustard and top with thebaked mushrooms. 9o"er with the other half of bread, pressdown rmly, and cut.

ieldG + ser"ins*rep #imeG 47 minutes9ook #imeG 4/ minutesDicultyG Jas






S*ahetti Puttanesca

1 #ound !433 grams" dried s#aghetti, the best you can get coves garic, (ney cho##ed1 handfu ca#ers, soaked in %ater and drained handfus big back oives, #itted1 anchovy (ets, roughy cho##ed$ sma dried red chies, crumbed1 tabes#oon dried oregano@xtra-virgin oive oi

!14 ounce&4**gram" cans tomatoes, drained and cho##ed1 good handfu fresh basi<at and freshy ground back #e##er

9ook the spahetti in salted, boilin water until al dente.<eanwhile fry the arlic, capers, oli"es, ancho"ies, chiles, andoreano in a little oli"e oil for a few minutes. dd the tomatoes,brin to a simmer, and continue to cook for + or / minutes,until you ha"e a lo"ely tomato sauce consistency. Bemo"e fromthe heat, plune the drained spahetti into it, toss it o"er, and

co"er with the sauce. Bip all the basil o"er it, correct theseasonin, and dri%%le with ood e&tra"irin oli"e oil.

ieldG + ser"ins*rep #imeG 4/ minutes9ook #imeG 4/ minutesDicultyG Jasy






Fruit "obbler

0his is a fantastic +merican reci#e equivaent to our crumbe.:articuary good %ith stra%berries and rhubarb, but you canuse any fruit combo you ikeA about 9*g&1 1& #ounds of fruitshoud do it.

For the fruitB a#ricots, stoned and siced1 #ear, cored and thicky siced1 #int backberries1 #int bueberries1 #int ras#berries1 stick rhubarb3 tabes#oons sugar

+ good gug basamic vinegar

For the to##ingB4 ounces butter, chied ounces !3 grams" sef-rising 2our

1& ounces !* grams" sugar + arge #inch sat4 1& 2uid ounces !1$* miiitres" buttermik

+ itte sugar, for dusting

ania ice cream, as an accom#animent

*reheat the o"en to 5;/ derees F (4M7 derees 90as /). *utthe fruit into a pan with the suar and the balsamic "inear. *ut

the pan o"er the heat, and cook ently, until the !uices bein torun from the berries. *our into an o"enproof dish.

<eanwhile make the toppin. Bub the cold butter into the =ouruntil the mi&ture resembles ne bread crumbs. dd the suarand salt, stir well, and then add the buttermilk to form a loose,sconetype mi&ture. Boll balls of the douh and place randomlyo"er the hot fruit. $prinkle with a little suar, and bake in theo"en for 57 minutes until olden brown. $er"e with "anilla icecream.

ieldG - ser"ins*rep #imeG / minutes






9ook #imeG 5/ minutesDicultyG Jasy






Pot-roasted Pork in White Wine with &arlic, Fennel, and Rosemary

0his #ork reci#e takes me about 3 minutes to #re#are and getin the oven, so it's nice and quick as %e as being unbeievaby ight, fresh and tasty. +so, #ot-roasting the #ork as o##osed tostraight roasting gives you a ovey natura sauce made %iththe meat )uices and the %ine

1 !$ #ound&1.3 kiogram" #ork oin, o= the bone and skinremoved<at and freshy ground back #e##er1 tabes#oon fenne seeds to $ arge knobs butter/ive oi coves garic, skin eft on1 handfu fresh rosemary, eaves #icked4 bay eaves1 fenne bub, siced1& !3* m" botte Chardonnay

*reheat the o"en to +77 derees F (277 derees 9).With 2 or 5 bits of strin, tie up your pork loin, do this any wayyou like. It doesnKt ha"e to be fussy, you !ust want to keep themeat in a snu shape while itKs cookin. $eason enerouslywith salt and pepper, then roll the meat in the fennel seedsuntil co"ered.

In a casserole pan or roastin tray, fry the meat for a couple ofminutes in half the butter and a little oli"e oil, until nice and

olden.

#hrow in the arlic, herbs, fennel, and wine, then co"er the trayloosely with some wet reaseproof paper and cook until aninserted meat thermometer reaches 4/7 derees F. s the porkloin is o the bone it cooks "ery 'uickly. Bemo"e from the o"enand allow the meat to rest on a plate. #hen, without usin anymore heat, nish o your sauce in the pan, scrapin anyoodness o the bottom and addin the rest of the butter.Bemo"e any lare bits.

ieldG - ser"ins*rep #imeG / minutes






9ook #imeG 4 hour 4/ minutesDicultyG Jasy






Salad o !arinated "harred S0uid with "annellini beans, Rocket, and "hile

#ounds $ ounces !1 kiogram" squid, trimmed and gutted<at and freshy ground back #e##er 1 !14-ounce or 4** gram" tin of canneini beans, or use 9ounces !1 grams" dried ones, soaked and cooked unti tender 1 to fresh red chies, siced good handfus rocket !arugua" to $ tabes#oons emon )uice4 tabes#oons oive oi

@xtra-virgin oive oi #ry to et your shmoner to skin and ut the s'uid for you.$core the s'uid lihtly in a casual crisscross fashion. $et itaside while you et a riddle pan "ery, "ery hot. ou can alsouse a wok or the barbecue.

$eason the s'uid lihtly with salt and pepper !ust beforecookin, then add it to the pan. fter a minute, it should benicely charred, so turn it o"er and cook for a further minute.

Bemo"e the s'uid from the pan and set aside.Heat up the cannellini beans and sprinkle them into a bowl. ddthe sliced chiles to the bowl with the rocket, lemon !uice, andoli"e oil, and season. 9ut the s'uid at irreular anles and tossit in with the rest of the inredients. ood dri%%le of e&tra"irin oli"e oil o"er the top will nish it o nicely.

ieldG + to - ser"ins*rep #imeG / minutes

9ook #imeG / minutesDicultyG Jasy






Panettone Bread and Butter Puddin

1 #int !33 miiitres" mik !don't use #ercent, 1 #ercent, orskim"1 #int !33 miiitres" doube cream !heavy cream"1 vania #od4 medium eggs9 ounces !1* grams" caster sugar !su#er(ne sugar":anettone, cut into thick sices and buttered1 orange, ested

$ tabes#oons Cognac + itte icing sugar

#o start the custard base, brin the milk and cream !ust to a boilin a saucepan. 9ut the "anilla pod in half, scrape out the seedsand add to the pan with the %est. Whisk the es with the suaruntil pale. dd the milk and cream and remo"e the "anilla.

*reheat the o"en to 52/ derees F (4-7 derees 90:as 5).

Dip each slice of panettone into the custard and pile into abuttered bakin dish. *our the remainin custard slowly o"erthe bread, place the dish in a roastin pan and ll halfway withhot water. $prinkle with the icin suar and bake for about +/minutes. When cooked, it will ha"e a sliht crust on top, but willstill be slihtly wobbly inside.

ieldG to 42 ser"ins*rep #imeG / minutes9ook #imeG +/ minutes

DicultyG Jasy






Pro*er Polenta

1 1iter !$4 ounces or a itte more than a quart" %ater ounces !3* grams" instant #oenta ounces ! sticks" butter handfus grated :armesan<at and freshy ground back #e##er

>rin the water to boil in a lare pan. $lowly stream in thepolenta, whiskin continuously. 6nce itKs mi&ed, continue to stiro"er the heat for 4/ to 27 minutes. $tir in the butter and*armesan. ou can add a little more water to make it the rihtconsistency. $eason and ser"e straiht away

ieldG + ser"ins*rep #imeG / minutes9ook #imeG 27 minutesDicultyG Jasy






"hicken in !ilk

+ sighty odd, but reay fantastic combination, %hich must betried

1 !$ #ound& 1.3 kiogram" organic chicken<at and freshy ground back #e##er4 ounces !113 grams" or 1 stick butter1& cinnamon stick1 good handfu fresh sage, eaves #icked emons, ested

9 garic coves, skin eft on1 #int !393 miiitres" mik

*reheat the o"en to 5;/ derees F (4M7 derees 90as /), andnd a snuttin pot for the chicken. $eason it enerously allo"er with salt and pepper, and fry it in the butter, turnin thechicken to et an e"en color all o"er, until olden. Bemo"e fromthe heat, put the chicken on a plate, and throw away the butterleft in the pot. #his will lea"e you with tasty sticky oodness at

the bottom of the pan, which will i"e you a lo"ely caramel=a"or later on.

*ut your chicken back in the pot with the rest of theinredients, and cook in the preheated o"en for 4 402 hours.>aste with the cookin !uice when you remember. #he lemon%est will sort of split the milk, makin a sauce, which isabsolutely fantastic.

#o ser"e, pull the meat o the bones and di"ide it on to your

plates. $poon o"er plenty of !uice and the little curds. $er"ewith wilted spinach or reens and some mashed potato.

ieldG + ser"ins*rep #imeG / minutes9ook #imeG 4 hour +7 minutesDicultyG Jasy






"al1one

;y 7ondon 'father', 8ennaro Contado, makes these to use u#a his eftover anti#asti. 0hey're great, a com#ete snack.

6asic 6read Deci#eB Eust over #ounds !1 kiogram" strong bread 2our Eust over 1 #int !93 miiitres" te#id %ater1 ounce !$* grams" fresh yeast or $ !1&4 ounce& gram"sachets dried yeast tabes#oons sugar<ea sat@xtra 2our, for dusting

Fiing courgettes !ucchini", siced and char-gried artichoke hearts, char-gried and siced

+ handfu back oives + handfu sun-dried tomatoes + cou#e sices :arma ham

+ bunch basi, eaves ri##ed + drie oive oi + drie herb vinegar 1 ba moarea, ri##ed

+ handfu :armesan shavings + cou#e fresh #um tomatoes ounces ;ontgomery cheddar

+ good drie extra-virgin oive oiFreshy ground back #e##er

;adon sea sat

For the breadG

$tae 4G <akin a Well *ile the =our on to a clean surface andmake a lare well in the centre. *our half the water into thewell, then add your yeast, suar and salt and stir with a fork.

$tae 2G :ettin It #oether $lowly, but condently, brin in the=our from the inside of the well. (ou do not want to break the

walls of the well, or the water will o e"erywhere). 9ontinue tobrin the =our into the centre until you et a stody, porrideyconsistency, then add the remainin water. 9ontinue to mi&






until itKs stody aain, then you can be more aressi"e,brinin in all the =our, makin the mi& less sticky. Flour your

hands and pat and push the douh toether with all theremainin =our. (9ertain =ours need a little more or less water,so feel free to ad!ust).

$tae 5G @neadinL #his is where you et stuck in. With a bit ofelbow rease, simply push, fold, slap, and roll the douharound, o"er and o"er, for + or / minutes until you ha"e a silkyand elastic douh.

$tae +G First *roof Flour the top of your douh. *ut it in a bowl,co"er with plastic wrap, and allow it to proof in a warm, moist,drauhtfree place until doubled in si%e, about half an hour. #hisproof will impro"e the =a"or and te&ture of your douh, and itKsalways e&citin to know that the old yeast has kicked intoaction.

*reheat the o"en to 5/7 derees F (47 derees 90as +).

9hop and mi& all the inredients for the llin and season well.

Di"ide the douh into pieces. Boll into balls, usin =our fordustin. #hen roll into little frisbee shapes !ust o"er 40+inch(7./ centimetre) thick. *lace a ood spoonful of your llin intothe middle of each, brush the edes with a little water, thenfold the rounds in half, pushin their edes to seal. $omepeople prefer to use a fork to do this but I !ust pinch them withmy ners. Dust with =our, do the same with all the others andmo"e to a =ourdusted bakin tray. llow to sit for / minutes,then score the top of the bread to allow your llin to bubble

o"er when cookin. >ake in your preheated o"en for 27minutes, until olden and scrumptiouslookin, and allow tocool. lways ood for picnics or as portable food.

ieldG cal%ones*rep #imeG 2/ minutesInacti"e *rep #imeG 57 minutes9ook #imeG 57 minutesDicultyG <edium






S0uashed "herry Tomato and Smashed 'li(e Bruscetta

?hat you are )ust about to do makes com#ete sense incooking. 0omatoes need sat, oives are #reserved in sat,

you've squeeed the )uice out of the tomatoes, %hich in returndra%s the sat and the smoky 2avour out of the oives. 0hismakes the oives very edibe and the tomatoes damn tasty. Di#in as much basi as you can a=ord and even a handfu of rocket !arugua" if you have some. 7ovey. :.<. If you have anyeftovers then toss them in %ith some hot s#aghetti.

handfus cherry tomatoes1 handfu back oives4 to 3 tabes#oons extra-virgin oive oi1 tabes#oon dried oregano

+ drie herb vinegar 1 dried chie

+ handfu fresh basi<ea sat and freshy ground back #e##er 1& ciabatta or other rustic bread, cut into thick sices

1& cove garic4 boccacini:armesan, for shaving

#his is probably the 'uickest salad or bruschetta I make, but noless tasty for that. Nery few inredients, simple =a"ours,complete sense. #ry to make use of the wider rane of cherrytomatoes a"ailable nowG yellow, tie, and plum cherry tomatoesfor instance. nd, as I always say, itKs much better, tastewise,

to buy oli"es with their stones still in than without. #rust me.$imply s'uash your tomatoes into a bowl. I always ha"e to putone hand o"er the tomatoes as I do this as !uice and pips oe"erywhere (enerally on me). ou can be as rouh with thetomatoes as you like, as the salad looks much better rouh andrustic than perfect and pretty. #hen, ently smash the oli"es ona board with a hard ob!ect, like a cup or a rollinpin. Bemo"ethe stones, throw the oli"es in with the tomatoes, and tosstoether. dd a few lus of oil, the oreano, a dri%%le of

"inear, crumbled chile, and rip in the basil. $eason, to taste,and thatKs your salad.






:riddle or toast the slices of bread and rub with the arlicclo"e, pile on the tomatoes, and rip the mo%%arella and lay o"er

the top dri%%le with a little bit more oil and nish with sha"es of*armesan.

ieldG about - to ser"ins *rep #imeG / minutes9ook #imeG + minutes DicultyG Jasy






!y !ums S*ottier 2ick

0his is a #ro#er 'bokes' #udding oads of custard, a itte%armed syru# over the to#, and even some cream. <u#erbG

4 ounces !113 grams" suet 4 1& ounces !1* grams" dried a#ricots, cho##ed ounces !4* grams" raisins or sutanas1 orange, ested4 1& ounces !1* grams" #ain 2our 4 1& ounces !1* grams" sugar 4 1& ounces !1* grams" bread crumbs tabes#oons grated ginger !or to taste":inch grated nutmeg:inch sat 1 egg, beaten1 #int !14* miiitres" mik

:rease a 5pint (4 liter) puddin basin. <i& all the inredientstoether, e&cept the e and milk. dd the beaten e and

milk and mi& well. (I do this in a mi&er but you can do it byhand, no problem).

*ut the mi&ture in the basin, co"er with tin foil or a cloth, andput the basin in a pan with water halfway up the sides of thebasin. >rin the water to a boil, put on a tihtttin lid, andsimmer for 5 hours, rememberin to top up with (add more)boilin water now and then.

ieldG - ser"ins

*rep #imeG 4/ minutes9ook #imeG 5 hoursDicultyG Jasy






!inty !ushy Peas

0his is a fantastic reci#e that is so quick and so sim#e anduses our reiabe friends the froen #eas, %hich %ork reay %ehere. 8reat %ith (sh, meat, or even as a vegetarian dish %ith abig doo# of butter on to#.

tabes#oons oive oi1 bunch s#ring onions, cho##ed1 handfu fresh mint, eaves #icked1 #ound !3** grams" froen #eas arge knobs butter<ea sat and freshy ground back #e##er

Heat the oil in a pan and add the chopped onions, mint, andpeas. 9o"er and lea"e for a few minutes to steam. <ash with apotato masher. ou can do this with a food processor as well,

!ust pulse it until smooth. Whether mashin or pulsin, whenitKs done add the butter and season "ery carefully, to taste.

ieldG + ser"ins*rep #imeG / minutes9ook #imeG / minutesDicultyG Jasy






Fish and "hi*s

For the chi#sB$ $&4 #ints ! itres" vegetabe oi #ounds !3* grams" 2oury #otatoes, ike russets, #eeed andcut into arge chi#s

For the batterB1 cu# #ain 2our 1 cu# beer

egg %hites, %hi##ed to soft #eaks<at

4 ! ounce&3* gram" (ets haddock or cod, skin on, and #inboned

*our all the "eetable oil into a deep pan or deep fat fryer, andheat to 577 derees F (4-7 derees 9.) >lanch the cut potatoesin the oil until soft, but not coloured, about + minutes. Bemo"eand drain.

<i& toether the =our and the beer, and then fold in the ewhites. #urn up the heat of the oil to 5/7 derees F (47derees 9). Dip the sh in the batter and fry for a few minuteswith the chips until olden brown.

Drain on kitchen paper and ser"e with bread and butter, wallyKs(battered, deep fried pickles ser"ed with ranch dressin), andpickled es.

ieldG + ser"ins*rep #imeG 4/ minutes9ook #imeG minutesDicultyG Jasy






Basil and Lime Sorbet

1 %inegass %ater !about 3 ounces"1 %inegass sugar !equa in %eight to the %ater"3 to 9 imes, ested1 gass ime )uice1 very arge bunch basi, #ounded to a #uree

*lace the water and suar in a pan, brin to a boil, and simmerfor + minutes with the lime %est. Bemo"e from the heat, andallow to cool for a while. dd the lime !uice and basil puree. $tirthis up and lea"e to infuse for a while. *ass it throuh a coarsesie"e and pour into a plastic tub or earthenware dish and placein the free%er. :enerally, sorbet takes 2 hours to set. #ry to stirit around e"ery 57 minutes, if you remember. $er"e it in a lasson its own.

ieldG + ser"ins*rep #imeG 27 minutesInacti"e *rep #imeG 5 hours

9ook #imeG / minutesDicultyG Jasy






Taliatelle with Saron, Seaood, and "ream

+ good #inch sa=ron1 gass %hite %ine/ive oi1 arge garic cove, (ney cho##ed1 #ound dried tagiatee1 1& #ounds !9* grams" mixed seafood !red muet, scao#s,cams, debearded musses, squid"1& #int doube cream !heavy cream"

<at and freshy ground back #e##er + bunch 2at #arsey, cho##ed

$oak the saron in the white wine. dd a little oil and the arlicto a fryin pan, and cook until softened. dd the clams andmussels, shake the pan around, and add the white wine andsaron mi&ture. >rin to a boil and cook until the shellshopens, discard any shellsh that remain closed.

#hen, lay the rest of the seafood, parsley, and the cream on

top. $immer for 5 to + minutes and season to taste. 9ook thetaliatelle in salted, boilin water until al dente. Drain and addto the sh, ser"e scattered with some of the lefto"er parsleyand an e&tra dri%%le of oli"e oil.

ieldG + ser"ins*rep #imeG / minutes9ook #imeG 27 minutesDicultyG Jasy






Seared "ar*accio o Bee with roasted Baby Beets, "reamed 3orseradish,

Watercress and Parmesan

0he reason I ike to make this dish is because, a#art from beingreay quick and sim#e, it's a sociabe feast %here everyonecan tuck in and he# themseves. I ove a that. I a%ays servethis on a arge #ate in the midde of the tabe, %ith crustybread and a gass of %ine. +ny eftovers are even moregorgeous the next day in a nice (rm ba#.

1 1& #ounds !9* grams" baby beetroots

/ive oi +##roximatey 1* tabes#oons basamic vinegar <at and freshy ground back #e##er

1 handfu fresh rosemary, (ney cho##ed$ 1& #ound !1.3 kiogram" (et of beef

$ 1& ounces !1** grams" freshy grated or creamedhorseradish

ounces !** grams" creme fraiche1 emon, )uiced, or %hite %ine vinegar $ good handfus %atercress$ 1& ounces !1** grams" shaved :armesan

*reheat the o"en to +/7 derees F (257 derees 90as ).

Wash and scrub the beets, trim the ends, and toss into a larepiece of foil with a little oil, balsamic "inear, and seasonin.Wrap and roast until tender. 9ookin time depends on si%e.

<i& the rosemary salt and pepper on a board. Boll and press thellet of beef o"er this, makin sure all sticks to the meat. In a"ery hot, rided pan, or on a barbecue, sear the meat untilbrown and slihtly crisp on all sides, around / minutes. Bemo"efrom the pan. llow it to rest for / minutes, then slice it all upas thinly as you can. ?ay the slices on a lare plate.

fter preparin the beef, sprinkle the roasted beetrootsrandomly (whole, hal"ed or 'uartered, dependin on si%e) o"er

the sliced meat. Oow mi& the horseradish and creme fraichetoether. It has to be seasoned well, usually needin a littlewhite wine "inear or lemon !uice. Dribble this o"er the






beetroots. Dress some watercress with oli"e oil and lemon !uice. #hen scatter this, alon with some small sli"ers of sha"ed

*armesan, all o"er the plate and et ready to tuck inL

ieldG - ser"ins *rep #imeG 4/ minutes9ook #imeG 5/ minutes DicultyG <edium






Portuuese "hocolate Tarts

3 ounce !13* gram" sab #u= #astry1 egg yok tabes#oons caster sugar !su#er(ne sugar":inch as#ice

+ cou#e #inches cinnamon1 orange, ested

For the (ingB

3 1& 2uid ounces !19* miiitres" doube cream !heavy cream" eve tabes#oons caster sugar 0he smaest #inch sat 1& stick butter, softened1& #ound best-quaity baking chocoate, broken u#1 1& 2uid ounces !3* miiitres" mik Cocoa #o%der, for dusting

Dust a surface with =our and roll out your pastry to a bit bierthan an 402by44inch sheet of paper. >rush with the e

yolk and scatter the rest of the inredients o"er, bein subtlewith the allspice and cinnamon. Boll the pastry up tihtly like a$wiss roll to make a lon sausae shape. With a knife, cutacross the sausae into 4inch (2 402centimeter) pieces. #ake pieces aside, and free%e the rest of the pastry for a rainy day.

*reheat the o"en to +77 derees F (277 derees 90as -).

#urn all the pieces of pastry swirlside up and =atten themslihtly. Dust the surface of your pastry with =our, then rolleach piece out into a thin circle (around the si%e of a teacupsaucer). J"en I donKt ha"e proper pastry molds at home, so I

!ust rease and =our the outsides of of my lass tumblers. #hen, I place a circle of pastry on top of each tumbler, pleatin,pinchin and huin the pastry around them.

*lace the tumblers on a bakin tray, pastry at the top, and putin the preheated o"en until crisp and olden, around 4/minutes. Bemo"e from the o"en and, while still hot, take a tea

towel and pat the slihtly raised top of the pastry back down onto the =at bottom of the tumbler P i"in you a =at base aain.






llow to cool, and carefully remo"e the pastry cases fromaround the tumblers.

Fill your pastry cases with the chocolate llinG *lace the doublecream, suar, and pinch of salt in a pan and brin to the boil.s soon as the mi&ture has boiled, remo"e from the heat, andadd the butter and chocolate. $tir until it has completelymelted. llow the mi&ture to cool slihtly, stirrin in the coldmilk until smooth and shiny. $ometimes this mi&ture looks likeit has split. llow the mi&ture to cool down a bit more, andwhisk in a little e&tra cold milk until smooth. $crape all the

mi&ture into the cooked pastry shells. $hake to e"en it out andallow to cool for around 4 to 2 hours, until it is at roomtemperature. Dust with the cocoa powder. Qltimately the pastryshould be short and crisp and the llin should be smooth andshould cut like butter.

ieldG around pastry cases*rep #imeG 27 minutesInacti"e *rep #imeG 2 hours9ook #imeG 2/ minutes

DicultyG <edium






Roasted Sweet &arlic and Thyme Risotto with Toasted Almonds and

Breadcrumbs

>on't be scared by this one, the garic is not over#o%ering, it'sextremey subte and deicate combination.

arge heads garic, %hoe and un#eeed +##roximatey 1 quart !1.1 itres" chicken stock 1 tabes#oon oive oi$ shaots or medium onions, (ney cho##ed coves garic, (ney cho##ed

1& head ceery, (ney cho##ed14 ounces !4** grams" risotto rice %ine gasses dry %hite vermouth or dry %hite %ine<ea sat 1 good handfu fresh thyme, eaves #ickedFreshy ground back #e##er 1& ounces !* grams" butter 4 ounces !113 grams" freshy grated :armesan31& ounces !133 grams" sheed and #eeed amonds, ighty

crushed, cracked or cho##ed handfus coarse fresh bread crumbs/ive oi

For the basic risottoG *reheat the o"en to +/7 derees F (257derees 9). Boast the whole arlic heads on a dish in the o"enuntil soft, about 57 minutes.

$tae 4G Heat the stock. In a separate pan heat the oli"e oil,add the shallots or onions, arlic, and celery, and fry slowly for

about + minutes. When the "eetables ha"e softened, add therice and turn up the heat.

$tae 2G #he rice will now bein to fry, so keep stirrin it. ftera minute it will look slihtly translucent. dd the "ermouth orwine and keep stirrin, it will smell fantastic. ny harsh alcohol=a"ours will e"aporate and lea"e the rice with a tasty essence.

$tae 5G 6nce the "ermouth or wine has cooked into the rice,add your rst ladle of hot stock and a ood pinch of salt.

$eparate the roasted arlic clo"es and s'uee%e out the sweetinsides into the risotto. dd the thyme and black pepper to therisotto. #urn down the heat to a hihish simmer, so the rice






doesnKt cook too 'uickly on the outside. @eep addin ladles ofstock.

$tae +G Bemo"e from the heat and add the butter and*armesan. $tir ently. *lace a lid on the pan and allow to sit for2 to 5 minutes. #his is the most important part of makin therisotto, as this is when it becomes outraeously creamy andoo%y like it should be. Jat as soon as possible while the risottoretains its perfect te&ture. In a fryin pan toast the almondsand bread crumbs in a little oli"e oil until crisp and olden.$eason with a little salt. $et to one side. $er"e the risotto with

the toasted almonds and bread crumbs sprinkled o"er the top.?o"ely.

ieldG - ser"ins*rep #imeG 27 minutes9ook #imeG /7 minutesDicultyG <edium






Bee with Soy Sauce and &iner

! ounce& 3 gram" siroin steaks<ea sat and freshy ground back #e##er #ak choy or bok choy !even s#inach or any other greens %ido" tabes#oons soy sauce1 thumb-sied #iece of ginger, #eeed1 chii, deseeded and (ney cho##ed1& a garic cove, (ney grated

1 ime, )uiced/ive oi

6n a "ery hot riddle pan, cook your seasoned piece of sirloinsteak until medium or to your likin. *lace in a plate and allowto rest for 2 minutes.

Oow cook your reens in salted boilin water until tender.

While hot, douse with a ood couple of tablespoons of soysauce, and sprinkle with the arlic, iner, chilli, lime !uice andoli"e oil.

When the reens are cooked, simply di"ide onto two plates,thinly slice up the sirloin steaks, place on top of the reens anddri%%le with any of the infused sauce left on the restin plate.






The .asiest Se4iest Salad in the World

9 ri#e (gs9 sices #rosciuitto or :arma ham

+ good handfu green or #ur#e basi9 sma bas bu=ao moarea, torn

For the oney and 7emon Euice >ressingB1 tabes#oon good honey9 tabes#oons extra virgin oive oi

$ tabes#oons emon )uice<ea sat and freshy ground back #e##er

9ut a crisscross in the s, but not 'uite to the bottom, andthen, usin your thumb and forener, s'uee%e the base of the to re"eal the inside.

*lace the s on a lare plate and wea"e around I piece ofprosciutto or *alma ham around each .

dd the ripped up basil and the bualo mo%%arella.

Dri%%le o"er the honey, makin sure each has some in themiddle, then dri%%le the oli"e oil, lemon !uice, and salt andpepper.

6rG <i& all the dressin inredients toether in a bowl andseason, to taste, then dri%%le e"erythin with the honey andlemon !uice dressin.

ieldG - ser"ins

!araritas

shots of tequia1 shot Cointreau1 shot freshy squeeed ime )uice<at and ime %edge, to serve

*ut all the inredients into a shaker. $hake well and ser"e in a

martini lass with a salt rim and a split lime wede.






Salmon with 3erbs in +ews*a*er

+ co#y of 0he 0imes !7ondon, He% 5ork, Chicago, or 7+, yourchoice"4 arge handfus fresh mixed herbs !di, basi, rosemary, 2ateaf #arsey, and fenne to#s"1 !$ 1& to 4 #ound& 1.3 kiogram" %hoe samon, scaed andgutted<ea sat and freshy ground back #e##er /ive oi

emons, thiny siced9 s#ring onions, thiny siced tabes#oons fenne seeds, cracked

6pen out the paper to the middle pae, and scatter half theherbs o"er it.

*lace the salmon in the middle of the paper and season insideand out and rub with oli"e oil.

$catter o"er the lemon slices, sprin onions, fennel seeds andremainin herbs, tuckin some inside the sh.

Dri%%le with a little e&tra oli"e oil.

Wrap the paper around the salmon, securin it well with lots ofstrin.

Dampen the paper well under the tap. *lace parcel directly onthe top shelf of a preheated +2/ derees F (227 derees 9)o"en, for 5/ minutes, or preferably, cook on the barbecue or on

a rack o"er a camp re for about 2/ minutes on each side.

ieldG - ser"ins*rep #imeG 47 minutes9ook #imeG 5/ minutesDicultyG Jasy






Brunch Breads

6asic 6read ;ixB$ !1&4 ounce& gram" sachets dried yeast . #ounds !1 kiogram" bread 2our, #us extra 2our, fordusting.

Eust over 1 #int te#id %ater !93 miiitres" eve tabes#oons sea sat 1 ounce !$* grams" sugar

<avoury Doed 6read of :arma am, @gg, Cheese, @gg, and6asiB1* sices :arma ham arge organic eggs, boied for minutes and sheed14 ounces !4** grams" cheese !a mix of Cheddar, :armesan,Fontina, moarea, or any eftovers that need to be used u#",grated handfus fresh basi<un-dried tomatoes

@xtra-virgin oive oi<ea sat and freshy ground back #e##er Cho##ed fresh rosemary eaves

<%eet Doed 6read of Chocoate, aenut, and 6ananaB1 )ar chocoate s#readCho##ed toasted haenuts bananas, siced

>asic >read <i&G <i& all the inredients toether and knead into

a douh. 9ut the douh in half.

Boll one piece of douh out into a lon rectanular shape about402 inch (4 centimetre) thick, about 5M 402 inches (4 meter)lon and 42 to 4/ inches wide.

$a"ouryG lon the middle of the rst piece of rolled out douh,lay out your *arma ham, es, cheese, basil, and tomatoes.Dri%%le with oli"e oil and season with salt and freshly roundblack pepper. *ull the douh o"er the llin so it forms what

looks like a cannelloni shape.






>rin one end round to the other so that they !oin up. *inch andpat the two ends toether rmly to form a douhnut shaped

bread. >rush on oli"e oil and sprinkle the loaf with a little seasalt and rosemary. #ransfer to a bakin tray dusted with =ourand allow to proof for 4/ minutes.

*lace in a preheated +77 derees F (277 derees 9) o"en untilolden, about 5/ minutes.

$weetG 6n the second piece of the rolled out douh use apalette knife to co"er the surface with chocolate spread.$prinkle some toasted chopped ha%elnuts and the slicedbanana onto the douh. Boll up into a cannelloni shape andthen roll the lon snake shape inside itself to form a snailshape. $prinkle with chopped ha%elnuts. #ransfer to a bakintray dusted with =our and allow to proof for 4/ minutes.

>ake in a preheated +77 derees F (277 derees 9) for 5/minutes.

ieldG - to ser"ins per loaf

*rep #imeG 27 minutesInacti"e *rep #imeG 4/ minutes9ook #imeG 5/ minutesDicultyG <edium






"hicken Breast Baked in a Ba

! ounce& ** gram" skiness chicken breasts, scored1 egg, beaten %ith tabes#oons %ater 1 handfu dried #orcini ounces !33 grams" mixed mushrooms !(ed, oyster, andshiitake", torn u#1 arge %inegass %hite %ine medium #otatoes, #eeed, siced and cooked$ arge knobs !tabes#oons" butter

1 handfu fresh thyme coves garic, #eeed and siced/ive oi<ea sat and freshy ground back #e##er

*reheat the o"en to +2/ derees F (227 derees 9).

<i& the mushrooms, wine, potatoes, butter, thyme, arlic, oli"eoil, salt, and pepper toether in a bowlE add the chicken.

Qsin wide aluminium foil, make a ba by foldin 4 lare (about5 feet) piece in half. >rush all four edes with e wash andfold the foil in half aain, creatin a double thick ba with aclosed end. Fold the side edes o"er twice, creatin two sealededesE and lea"in one side open. *lace mi&ture into thealuminium foil ba, includin all the li'uid, makin sure youdonKt pierce the foil. 9lose up the nal ede, makin sure theba is tihtly sealed and secure on all sides, and carefully slideit on to a roastin tray.

*lace the tray on a hih heat on the burners for 4 minute to etthe heat oin, then bake in the middle of the preheated o"enfor 2/ minutes

Bemo"e from the o"en, place the ba on a bi plate, take it tothe table and break open the foil.

ieldG 2 ser"ins*rep #imeG 57 minutes9ook #imeG 2/ minutes

DicultyG <edium






"ook in "urry Sauce

3 tabes#oons vegetabe oi teas#oons mustard seeds1 teas#oon fenugreek seeds$ fresh green chies, seeds removed and thiny siced

+ handfu curry eaves, ri##ed into sma #ieces thumb-sied #ieces ginger$ onions, #eeed and cho##ed9 tomatoes, cho##ed

1 teas#oon turmeric1 teas#oon chii #o%der 1 or %inegasses %ater !about 1* ounces"14 2uid ounces !4** miiitre" can coconut mik <at

Fish versionB4 !-ounce&3 gram" haddock (ets, skinned and #in-boned1 knob !1 tabes#oon" tamarind #aste or 1 teas#oon tamarind

syru# + very arge handfu baby s#inach, o#tiona

Chicken versionB4 chicken breasts, siced into 1&-inch !1 centimetre" stri#s

+ fe% cashe% nuts, toasted and crushed

egetarian versionB1 $&4 #ounds !** grams" mixed vegetabes, cho##ed

!#otatoes, ucchini, #e##ers, onions, s%eet #otatoes, s#inach,chard, caui2o%er, entis, beans"

Heat the oil in a pan when hot add the mustard seeds. Wait forthem to pop, then add the fenureek, reen chile, curry lea"es,and iner, stir and fry for a few minutes.

Qsin a food processor, chop the onion, add to pan, andcontinue to cook. When brown and soft, add the chili powderand turmeric.

Qsin the same food processor, blend the tomatoes and add tothe pan. 9ook for a couple of minutes, add 4 or 2 winelassesof water and the coconut milk. $immer for about / minutes






until it has the consistency of thick hea"y cream then seasoncarefully with salt. #ake this sauce as a base.

#o make the sh curry, add the sh and tamarind to the sauceand simmer for about - minutes. Feel free to add some babyspinach at the end of the cookin time.

For the chicken "ersion, stirfry the chicken strips, and cashewnuts until lihtly coloured, then add the sauce and simmer forten minutes.

For the "eetarian "ersion simply add all the "eetables to the

sauce at the beinnin when you add the onions. 9ontinue tocook as normal and simmer until tender.

ieldG + ser"ins*rep #imeG 27 minutes9ook #imeG 57 minutesDicultyG <edium






Lemon Pickle

teas#oon mustard seeds tabes#oons oive oi

+ sma handfu curry eaves, o#tiona1 teas#oon urad dha&skinned and s#it back entis, o#tiona1 teas#oon chii #o%der 4 tabes#oons %hite %ine vinegar medium emons, %ashed, deseeded, and cho##ed

Fry the mustard seeds in the hot oil. s they bein to pop, addthe curry lea"es and urad dhal. ?ower the heat and add thechili powderE cook until brown, then add the "inear. $tir in thelemon, remo"e from the heat and lea"e to cool. 9an be storedin the refrierator for a week.

ieldG 402 cup*rep #imeG / minutes9ook #imeG / minutesDicultyG Jasy






"hocolate !ousse with Sesame Sna*s

ounces !** grams" good quaity dark chocoate, bashed u# 1& ounces !* grams" butter, cut into #ieces1 2uid ounces !$3* miiitres" heavy cream arge eggs, #referaby organic tabes#oons <cottish eather honey 1 tabes#oon <cottish %hiskey1 #ound !433 grams" caster sugar tabes#oons butter

ounces !** gram" sesame seeds In a bowl o"er some ently simmerin water, slowly melt thechocolate and butter toether then remo"e from the heat.

In a separate bowl, whip the cream to soft peaks.

In a third bowl, whisk the es and honey until liht and =uythen fold in the whisky, melted chocolate mi&ture and cream,ently, so you donKt lose too much air. *our into small chilled +or - wine lasses or ser"in dishes and chill for at least an hourbefore ser"in.

*ut your suar and tablespoons of water into a pan onmedium heat. Qse a spoon to stir toether, it will become asyrup.

9ook until liht olden, then add the sesame seeds andcontinue to cook until dark olden. *our out the sesame seedcaramel onto an oiled nonstick tray or oiled tin foil.

Qse a palette knife to push it out to about 402inch (7./centimetres) thick (e"en thinner if you can).

llow to cool for about 4/ minutes and you will ha"e one bisesame seed caramel biscuit. >ash it up as you likeL

ieldG + to - ser"ins*rep #imeG 4/ minutesInacti"e *rep #imeG 4 hour9ook #imeG 4/ minutes

DicultyG <edium






3ue 5orkshire Puddins

1& #int !3 miiitres" mik 4 ounces !113 grams" a-#ur#ose 2our :inch sat $ eggsegetabe oi

*reheat o"en to +/7 derees F.

<i& the batter inredients toether. ?et rest for 47 minutes

*reheat a orkshire puddin tray or mun tin with 402inch (4centimetre) of oil in each section. fter the 47 minutes di"idethe batter into the tray. 9ook for around 4/ to 27 minutes untilcrisp and puy, donKt open the o"en door before then or theywonKt rise.

ieldG to 47 ser"ins*rep #imeG / minutesInacti"e *rep #imeG 47 minutes

9ook #imeG 27 minutesDicultyG Jasy






Best Roast Bee

1 !3 1&-#ound" fore-rib, %ing-rib or siroin of beef, Frenchtrimmed !.3 kiograms"<ea sat and freshy ground back #e##er /ive oi$ red onions, haved bubs garic, #us 4 coves garic, #eeed #ounds !$ kiograms" roasting #otatoes, #eeed$ rosemary s#rigs

thumb-sied #ieces ginger, #eeed and diced1& botte robust red %ine

5orkshire #udding, reci#e foo%s

*reheat o"en to +/7 derees F (257 derees 9), and heat alare thickbottomed roastin tray on the sto"etop.

Bub the beef enerously with salt, then add a little oli"e oil tothe tray and lihtly color the meat for a couple of minutes on all

sides.?ay the onions and bulbs of arlic in the tray with the beef ontop of them, then cook in the preheated o"en for a total of 4402 hours.

While the beef is roastin, parboil your potatoes in saltedboilin water for around 47 minutes and drain in a colander.

#oss about to chu them up, this will make them really crispy.

fter 57 minutes, take the tray out and toss in your potatoesand rosemary. With a arlic press or rater, s'uee%e or ratethe clo"es of arlic and iner o"er e"erythin in the tray.

$hake the tray and whack it back in the o"en for the nal hour.Bemo"e the potatoes to a dish to keep warm, place the beef ona plate, co"ered with foil, to rest, and et your reens and

orkshire puddins on.

Bemo"e most of the fat from your roastin tray and you should

be left with carameli%ed onions and sticky beef oodness.dd 4 teaspoon of =our to the tray and mash e"erythintoether. Heat the tray on the sto"etop and when hot, add the






red wine. $immer for / to 47 minutes, stirrin e"ery couple ofminutes, until your ra"y is really tasty and coats back of a

spoon. dd any !uice from the beef and feel free to add somewater or stock to thin the ra"y if you like.

*our throuh a coarse sie"e and push it throuh with a spoon,pushin it throuh with a spoon, and ser"e in a warmed ra"y

!u. $er"e with orkshire puddins.

uge 5orkshire :uddingsB1& #int !3 miiitres" mik 4 ounces !113 grams" a-#ur#ose 2our :inch sat $ eggsegetabe oi

*reheat o"en to +/7 derees F.

<i& the batter inredients toether. ?et rest for 47 minutes

*reheat a orkshire puddin tray or mun tin with 402inch (4centimetre) of oil in each section. fter the 47 minutes di"ide

the batter into the tray. 9ook for around 4/ to 27 minutes untilcrisp and puy, donKt open the o"en door before then or theywonKt rise.

ieldG to 47 ser"ins*rep #imeG 4/ minutes9ook #imeG 2 hoursDicultyG Jasy






Seared Salmon with "ourettes, As*araus, and Rocket

4 !9 ounce&1*g" samon (ets, skinned@xtra-virgin oive oi4 baby courgettes !ucchini", siced ength%ays4 yeo% courgettes !summer squash", roughy cho##ed !if notavaiabe, use green courgettes":inch ;adon sea sat good handfus thin as#aragus**g !about ounces" rocket !arugua"

emons, haved

For the dressingB7arge handfu of fresh thyme, eaves #icked;adon sea sat 4 tabes#oons extra virgin oive oi1 emon, )uiced

$eason the salmon llets and lihtly dri%%le them in oli"e oil.$eason the courettes and asparaus with salt.

Heat a riddle pan (or, ideally, use a barbecue) and, when "eryhot, sear the salmon and "eetables until nicely charrilled.

#his should only take a few minutes on each side.

<eanwhile, make your dressin. In a pestle and mortar, bashthe thyme with a pinch of salt until nicely bruised (or you cannely chop the thyme if you donRt own a pestle). *our in theoli"e oil and lemon !uice and stir.

Bemo"e the salmon and "eetables from the heat. #oss the"eetables with the rocket, dri%%le with the dressin and ser"ewith the salmon. Finish o with a bit more dressin dri%%ledo"er the salmon. $er"e with half a lemon. ?o"ely.







Pork and "racklin

If you have a good butcher, ask him for the rib or rum# end ofthe #ork oin its more eveny sied, making it easier to cook.

+sk him to eave the skin on and to score it across %ith inesabout 3mm&1&4 in. a#art and then to take it o= the bone. +skhim to cho# the bones u# for you and take them home to usefor your gravy.

1& #ork oin roughy #ounds in %eight !on the bone", scored1&4-inch a#art, bone removed<ea sat 1 tabes#oon cho##ed fresh rosemary 1& tabes#oon fenne seeds3 coves garic tabes#oons basamic vinegar 4 bay eaves tabes#oons oive oi:ork bones, cho##ed3 outer sticks ceery, roughy cho##ed

1 arge carrot, roughy cho##ed1 arge onion, roughy cho##ed

?ay out your pork on a board and rub some salt and 4 teaspoonchopped rosemary into the scored lines, tryin to et this intoe"ery bit by pushin and rubbin in. In a pestle and mortarsmash up the fennel seeds, then the arlic and remaininchopped rosemary, and rub this into the meat P not the skin, orit will burn. *lace in a lare roastin tray with the balsamic

"inear, bay and oli"e oil. ?ea"e for about 402 hour to marinate.<eanwhile, preheat your o"en to its hihest temperature andbrown the bones. Bub the skin of the pork with lots of sea salt Pthis will help pu it up and dry it out. *lace the pork directly onthe bars at the top of the o"en. Finally add the browned bonesand "eetables to the lefto"er balsamic marinade, add /;7ml,4 pint water and put into the o"en directly under the pork. sthe pork cooks all the oodness drips from it into the tray. #hisli'uid will then become your ra"y. ou also et 'uite charred

bar marks on the base of the pork.






#he pork will take about 4 hour to cook. fter 27 minutes turnthe temperature down to 22790+2/F0:as ;. 6nce the pork is

cooked, remo"e it from the o"en on the rack and place on apiece of foil to sa"e any !uices. llow to rest for at least 47minutes. Finish o any "eetables that you are oin to ser"ewith it and make a ra"y out of the !uices in the tray which wasunderneath the pork.

*ut the bones, the li'uid and the "eetables into a lare pan.dd some water to the tray that contained the bones and"eetables, as there will be some <armitelike, sticky stu on

the bottom to the tray which is "ery tasty. Beboil the water,scrape o all the oodness from the bottom of the tray andthen pour e"erythin into the pan. >rin to the boil, shakinoccasionally, remo"e any oil, rease or scum from the top, thenpass the contents throuh a sie"e, discardin all the "eetablesand bones. ou can reduce and then correct the seasonin, totaste.

ieldG ser"ins






Baked Jerusalem Artichokes with Bread "rumbs, Thyme and Lemon

1& #int creme fraiche or doube cream1 emon, )uiced coves garic, #eeed and (ney cho##ed1 good handfu fresh thyme, #icked and cho##ed1 to handfus grated :armesan cheese$ handfus Eerusaem artichokes, #eeed and siced as thick as a

#enci good handfus stae bread crumbs

<at and freshy ground back #e##er /ive oi

*reheat your o"en to 25790+/7F.:as . In a bowl mi& toetheryour creme fraiche, lemon !uice, arlic, half the thyme andmost of the *armesan, and season well to taste. #hin out witharound - to tablespoons of water and throw in the sliced

3erusalem artichokes. <i& well and place e"erythin in ano"enproof bakin dish. 9o"er with tin foil and bake for 5/minutes.

<i& the bread crumbs, the remainin thyme and some salt andpepper with a touch of oli"e oil. Bemo"e the artichokes fromthe o"en, discard the foil and sprinkle the remainin *armesano"er the top. #hen sprinkle the =a"oured bread crumbs o"erthe *armesan. Qse up all the bread crumbs. >ake in the o"enfor about4/ minutes until the bread crumbs are olden. IfyouRre in a pokey pokey kind of mood you can poke theartichokes about a bit so some of the bread crumbs fall

underneath them. #his makes it look more rustic instead of likea crumble.

*rep #imeG 4/ minutes9ook #imeG +/ minutes






!arinated Feta "heese Salad

1 #ound feta cheeseFaked dry red chii>ried oregano>ried #arsey 6ay eaf >ried emon thyme>ried #ur#e basiFreshy ground back #e##er

Fenne seeds Bemo"e the feta cheese from the pack and pat as dry aspossible with kitchen towel. *ress the =a"ours into it. *ack thecheese tihtly into a !ar and co"er with oli"e oil. It will keep inthe fride for up to two months.

#ipsG DonRt use bouht dried herbs, instead make your own bydryin lefto"er fresh herbs on a bakin sheet. ?ea"e themsomewhere warmE e.. on top of your boiler, washin machine,

or o"en and they will dry within a week. 6r put them in theo"en at 277 to 22/ derees for 4 hour.

QsesG 6n a bi plate, co"ered in fresh basil S ser"ed with lots ofother salads. s a cheese course, with crusty bread and fruitDonRt throw away the oil S use it in your dressin






Roasted 3amilton Poussin Wra**ed with Streaky Bacon and Stued with

Potatoes and Sae

4 #oussin chickens1 rashers dry-cured streaky bacon1 #ound #otatoes, #eeedandfu fresh sage, thyme or rosemary !a are good"1 coves garic, #eeed1& cu# %hite %ine, #us 1 cu#<ea sat and freshy ground back #e##er

/ive oi *reheat your o"en and an appropriately si%ed roastin tray to+2/ to +/7 derees. >oil your potatoes in salted water untilperfectly cooked (donRt o"ercook). Drain and allow to cool.Bemo"e any fat from inside the chicken ca"ity. Wash and patdry with kitchen paper. $lice your potatoes thickly, season withsalt and freshly round black pepper, add your freshly tornherbs and enouh oli"e oil !ust to coat. #oss o"er and then stuyour chickens with the potatoes. *lace them into the tray with

about 42 clo"es of arlic and cook for 57 minutes. fter thistime the chicken should be lookin as handsome as its in"entorand the skin should be crisp and olden.

t this point lay your streaky bacon snuly o"er the breastmeat and add a 402 cup of wine to the pan to et some stickymarmitey !uices happenin. 9ook for another 4/ minutes.Bemo"e the chicken from the o"en. #ake them out of the trayand allow them to rest for / minutes while you make a 'uick bit

of ra"y. I normally remo"e as much fat as possible from thetray before placin on entle heat. $plash the remainin 4 cupof white wine into it. #hen boil up and scrape away all theoodness from the sides of the tray. $immer this for a couple ofminutes until tasty. ItRs not a thick, robust ra"y, !ust a tastyesture. (nother nice option at this point is to add a littlecream to the ra"y which works really well.) $er"ed withsomethin nice and reen like steamed spinach and thepotatoes pulled out from the chickens.

*rep #imeG /7 minutes9ook #imeG 4 hour






S*iced "herry Tomato "hutney

1 onion, (ney cho##ed coves garic, cho##ed to 4 sma red chiies, crumbed7arge #inch coriander seeds, #ounded coves, #ounded1& teas#oon nutmeg, #ounded<ma #inch cumin, #ounded/ive oi

4 anchovy (ets$ ounces ri#e red cherry tomatoes, %ashed, %hoe1 #ound 4 ounces bro%n sugar good ugs vinegar !#referaby red %ine"<at and freshy ground back #e##er

$lowly fry the onions, arlic and spices in a little oli"e oil softand translucent. dd the ancho"ies and cherry tomatoes (whichyou can blanch and remo"e the skins rst if you like.) $hakearound and add the suar, "inear and salt and pepper at this

point. >rin to the boil, stir and simmer ently for 57 minutesbefore seasonin well to taste and transfer to a few small,sterili%ed airtiht !ars, rather than a lare one, and seal. Ifunopened, the chutney will impro"e in =a"or and last up to ayear in your cupboard. 6nce opened, keep in your refrieratorfor 4 to 2 months.

*rep #imeG 47 minutes9ook #imeG // minutes






Salted Preser(ed Lemons

0his is a ;oroccan reci#e.

Fenne seedsCoriander seedsCinnamon stick :e##ercorns6ay 7eaf <ea sat 7arge fat 7emons !#referaby <iciian ones %ith the eaves stiattached"

In a bowl mi& the spices into the sea salt. 9ut a cross into thelemons S almost to the base, but so that the 'uarters staytoether. *ush the seasoned salt into the lemon sements andpack the lemons as tihtly as possible into an airtiht !ar. #heless space there is between the lemons the more attracti"e itwill look and you wonRt need to use so much salt. #he lemonswill be ready after one month of preser"in, and will last for

about 2 years. #ipsG #he peel is edible #his also works "ery well with limes oucould preser"e oranes like this too S but there are not so manyrecipes which use them ou must use sea salt not table salt Stable salt is too chemical and harsh

QsesG For seasonin rice and couscous S it works like salt andmakes the rice and couscous lemon scented *ut chicken0shinto a foil ba and bake with the lemon salt Qse to season

stews and soups

*rep #imeG 4/ minutes9ook #imeG MM hours






"hunky "oconut, Tomato, "ucumber and Lime Relish

0his is a reay nice fresh saad&reish and is very sim#e tomake. It goes es#eciay %e %ith Fragrant 8reen ChickenCurry.

19 cherry tomatoes, quartered or roughy cho##ed1& fresh coconut, grated or shaved1 sma handfu of basi, or coriander, roughy cho##ed9 inches cucumber, skinned, seeds removed and roughycho##ed1 thiny siced red chii !o#tiona"1 tabes#oon oive oi<at and freshy ground back #e##er 1 or imes, )uiced

*ut the tomatoes, coconut, basil, cucumbers and chili, if usin,into a bowl and toss. 3ust before ser"in, toss in the oli"e oil,salt, pepper and lime !uice to taste.

ieldG + ser"ins*rep #imeG 42 minutes9ook #imeG






Frarant &reen "hicken "urry

I %as asked to make this by my sisters husband, %hod eatensomething simiar in a 0hai restaurant. I ooked u# a ot ofreci#es and they a seemed quite di=erent, so I used them as abasis and added some more fresh herbs, trying to get it asfragrant as #ossibe. If you are a veggie, re#ace the chicken%ith vegetabes of your choice.

8reen Curry :asteB9 s#ring onions, %ashed and trimmed4 to 9 medium green chiies, seeded and (ney cho##ed coves garic1 tabes#oon fresh ginger root, #eeed and (ney cho##ed1 tabes#oon coriander seeds, #ounded and crushed1& teas#oon freshy ground back #e##er <ea sat and freshy ground back #e##er, to taste1& handfu ime eaves, torn emon grass staks, trimmed back and (ney cho##ed good handfus fresh basi on the stak

$ good handfus fresh coriander on the stak $ tabes#oons extra virgin oive oi4 imes, ested and )uiced

4 chicken breasts %ithout bone and skin, each cut into 3 arge #ieces19 ounces coconut mik 1 handfu cho##ed #istachio nuts

*ut all the reen curry paste inredients in a food processorand whi%% to a smooth reen paste. <arinate the chicken in alittle of the paste for 57 minutes, then add a little oil and thechicken pieces to a hot casseroletype pan or wok. Fry for +minutes, then add the remainder of the marinade S it will si%%leand spit. $tir in the coconut milk, brin to the boil and simmerently for minutes until the chicken is cooked. $eason totaste. #he =a"or should ha"e a kick but be reasonably mellow S"ery fresh and frarant.

$prinkle with the pistachios and some coriander lea"es andser"e with steamed rice or noodles, and chunky coconut,tomato, cucumber and lime relish.






ieldG + ser"ins*rep #imeG +/ minutes

9ook #imeG 27 minutes






/eetable Tem*ura

0em#ura batter is very handy and easy to make. 5ou can use it%ith )ust about any vegetabe, as ong as they are cut thinenough so that the vegetabe can )ust cook and soften in thesame time as it takes for the batter to cris#. 0hese can beeaten aone as a starter %ith a good s#rinke of rock sat,haves of emon or ime and #ossiby some of the di#s. 0hebattered vegetabes aso make a nice side dish, es#eciay %ithsim#y cooked meat or (sh and a saad.

ounces #ain 2our $ 1& ounces corn 2our Ice-cod %ater, #referaby soda or s#arking$ #ounds of assorted vegetabes !see beo%"

dd all the =our to a bowl. With the handle of a spoon, or achopstick, mi&, and stir in the icecold water until the mi&ture isslihtly thicker than buttermilk consistency. <ake a point of notmi&in thorouhly, as tempura is renowned for lumps of =our.

Dip sliced "eetables (%ucchini, onions, eplants, carrots, bellpeppers, sweet potatoes, strin beans, broccoli, wildmushrooms, fresh herbs, and bok choy) any "eetables willwork but these are the most commonly used) into the battermi&ture and shake o any e&cess.

Deep fry "eetables in a wok or deep fat fryer (you can use afryin pan if you do not ha"e anythin else, you !ust need about;cm05 inches of clean oil) at 27790+77F0:as - until the batter is

liht olden in color and crisp. (ny lare amounts of hot oil in akitchen, especially in woks which are not always that sturdy,scare me, please be careful and do not lea"e the panunattended.) #urn the "eetables at inter"als to ensure thatboth sides are cooked e'ually and then sh them out with aslotted spoon, shakin o any e&cess oil. *lace them on kitchenpaper towels and eat as soon as possible. #he reason that Ikeep oin on about eatin them so 'uickly is because as yourhot cooked "eetables cool down inside the batter they bein

to steam, makin them less crisp as time oes on. :oodtempura should be crispy and is one of those thins that shouldbe made and cooked 'uickly and eaten straiht away.






0em#ura >i##ing <auceB1 cu# rice %ine vinegar

tabes#oons sugar 1& handfu ciantro, cho##ed1 sma chie, seeded and (ney cho##ed1& teas#oon cho##ed garic<at and freshy ground back #e##er

*our the rice wine "inear into a small bowl. dd the suar andstir until the suar is dissol"ed. #aste for sweetness. ddcilantro, chile, and arlic and mi& well. $eason with salt and

pepper and allow to sit for 47 minutes to 4 hour, for =a"ours tocombine.

ieldG - to ser"ins*rep #imeG 47 minutes9ook #imeG 2/ minutesDicultyG <edium






Praline Semi-Freddo

0his is one of my favourites, roasted haenuts in carame, )ustsu#erbG 0o make the carame successfuy, it needs yourundivided attention for about 1* minutes. 5ou cant eave it fora moment, and do be carefu %ith the kids around J carameburns are some of the %orst kind, no )okeG Ive never burntmysef on carame and nor shoud you, )ust use your head andresist the tem#tation to taste it at any time.

1 vania bean1&4 cu# sugar 4 arge fresh eggs, se#arated cu#s #us tabes#oons heavy cream<at 1 reci#e :raine !see beo%"

Bemo"e the seeds from the "anilla bean by scorin down thelenth and scrapin the seeds out of each half.

Whisk the "anilla seeds and suar with the e yolks in a larebowl until pale. In a second bowl whisk the cream until softpeaks form. (ImportantL *lease donKt o"erwhip it.) #hen in thethird bowl whisk or beat the e whites with an electric mi&erwith a pinch of salt until they form "ery rm peaks (this is whenyou can pull the e whites in any direction and they will staylike it).

t this point add the praline, the cream and e whites, to thee yolk mi&ture. :ently fold in.

Immediately scoop the contents into your chosen container.9o"er with plastic wrap and free%e until youKre ready to eat it.

:raineB11 ounces #eeed haenuts ounces sugar 4 tabes#oons %ater

Boast the ha%elnuts in the o"en at 22/90+2/F0:as ; until

olden (about + minutes). Beally watch them, because if youo"erroast them they o bitter and you canRt use them.






*ut the suar and water in a thickbottomed pan and place on amedium to hih heat. #he mi&ture will start to bubble and then

turn into a clear syrup.

#o bein with, it will radually start to color in parts or from thesides. :ently and carefully shake the pan, !ust mo"in it to mi&the patches of color.

When itRs all olden brown, carefully tip it away from you andently add the nuts. #urn the heat down to a simmer and entlystir to coat the nuts in caramel.

When the caramel is dark olden brown, turn it out on to aclean, lihtly oiled tray, or on to reaseproof paper on a surfacethat wonRt burn. It will cool to a =attish solid sheet.

When completely cooled (which takes about 27 minutes),smash it up rouhly and pulse it in a food processor until thepieces are still 'uite chunky ("ery appro&imate si%e about 402cm0 40+inch).

Bemo"e about half the praline, then pulse the rest to a powder

(or put it in a teatowel and bash with a rollinpin), and addboth lots of praline to the semifreddo mi&ture.

ieldG $er"es 42






"hocolate Fride "ake

3 1&4 ounces !13* grams" digestive biscuits$ 1& ounces !1** grams" #ecans$ 1& ounces !1** grams" #istachio nuts1* gace cherries ready made meringue nests, crumbed into sma #ieces3 1&4 ounces !13* grams" butter 1 tabes#oon goden syru# ounces !** grams" good quaity chocoate

Cocoa #o%der, for dusting >reak the biscuits into small pieces directly into a lare bowl.dd the pecans, pistachio nuts, cherries and bits of merinue.*ut the rest of the inredients, e&cept the cocoa powder, into abowl and put o"er a pan of simmerin water on low heat tomelt.

<i& the inredients toether and place in the container whichacts as your mold. #o help with turnin out, line a 42 by inch

(57 by 27 centimetre) container with clin lm, rst lea"inplenty of e&tra lm at the edes to fold o"er the top.

?ea"e in the refrierator to rm up then turn out and cut intochunky slices. #his cake can be kept in an airtiht container andactually impro"es after a couple of days.

ieldG + ser"ins*rep #imeG / minutesInacti"e *rep #imeG 2 hours

9ook #imeG 4/ minutesDicultyG Jasy






Jools

Jools6 Bolonaise Sauce7

4lb0+/7 best minced beef rashers of smoked bacon sliced and chopped4 lare onion, chopped2 clo"es of arlic, nely chopped?e"el teaspoon salt:lass of red wine

#easpoon dried oreano

#in of tomatoes?are tube or half a tin of tomato puree (I use loadsL)>lack pepper6li"e oilHandful fresh basil

In a lare pan, fry o the minced beef, bacon, onion and arlicin a tablespoon of oli"e oil. dd the wine and reduce to nothin,add the oreano, tinned tomatoes and tomato puree. I thinkthat the tomato puree is important for =a"our and it thickensthe sauce. dd the salt and some freshly round black pepper,brin it to the boil and simmer ently for a couple of hours. ddsome ripped up fresh basil !ust before ser"in.

$er"e the sauce with pasta and *armesan cheese or nice stronrated cheddar. reen salad is nice with this.






K IDS RECIPES

S*ahetti with Red 'nions, Sun 2ried Tomatoes, Balsamic /inear and Basil

$er"es +

+//04lb dried spahetti, the best you can et4 red onion, peeled and nely chopped6li"e oil2 handfuls of sundried tomatoes in oil, chopped

5 tablespoons balsamic "inear$alt and freshly round black pepper2 handfuls of basil, torn4small handful of *armesan or pecorino cheese, rated

While cookin the $pahetti in plenty of salted boilin wateruntil al dente, slowly fry the onion in a couple of lus of oli"eoil, for / minutes until soft and tender. $tir in the drainedtomatoes and "inear, and throw in your drained pasta. $eason

and toss toether with the basil, ser"e with rated *armesan or*ecorino.






Party "ake

5 rounded tablespoons cocoa powder2770;o% caster suar2770;o% butter5 lare es, preferably free rane2770;o% self raisin =our, sifted4 rounded teaspoon bakin powder277ml0;= o% double cream4 lare handful raspberries4 lare handful strawberries

Chocola! To""#$%47705 A o% butter47705 A o% best cookin chocolate477 05 A o% icin suar5 tablespoons milk

*reheat the o"en to 47890 5/78F :as +. ?ine the bases of2&27cm 0 inch cake tins with reased proof paper. <i& thecocoa powder with + tablespoons of boilin water until smooth.

In a separate bowl, beat the suar and butter until =uy, addthe cocoa mi&ture, es, =our and bakin powder. <i& well foldin the nuts. Di"ide the mi&ture between the tins. >ake for about2/mins. When cooked, allow to cool then remo"e from the tins.

<elt the chocolate toppin inredients in a bowl o"er somelihtly simmerin water. $tir until blended well and allow tocool. Whip the double cream to soft peaks and sweeten with alittle suar to taste. #o assemble the cake, remo"e thereaseproof paper from both spones. Dri%%le each one with alittle $herry if you like. $pread the cream o"er one of thespones, then sprinkle the fruit on top. $andwich the secondspone on top and press down. Bun a knife around the ede of






the cake to smooth it o and dri%%le o"er your chocolatetoppin. Happy Days, youR"e done itL >ut allow the chocolate

toppin to rm up slihtly before tuckin in.

'rane and Polenta Biscuits

<akes around 2/

4;70-o% butter4;70-o% suar2//0Mo% polenta4770 5 A o% plain =our

Test of 25 oranes, nely chopped2 lare es

Bub the butter, suar, polenta and =our toether before mi&inin the orane %est and the es. 9o"er with clin lm and putin the fride for an hour until slihtly rm. *lace a lare s'uareof reaseproof paper on a bakin tray and spoon smallteaspoons of the mi&ture in lines /cm02U apart. >ake in a preheated o"en at 4M78905;/8F0:as/ for around /- minutes until

the outside edes of your biscuits are lihtly olden. Bemo"efrom the o"en and allow to cool for 4/ minutes before eatin.






Banana and 3oney Smoothie

$er"es 2 people

I did this for my cousins for a treat, Ialso added a little peanut butter V madLV but they liked it. #hey didnKt ha"e ali'uidiser so I mashed up the bananathen I wrapped up the ice in a tea toweland bashed it with a rollin pin. #henyou can mi& all the inredients toetherin a !u or bowl. Oot a bad !obL

$er"es 2.5 bananas.5 dessert spoons of honey.2/ml 0 1 a pint of sinle cream.round a pint of ice cubes.

*lace the banana, cream and honey in the li'uidiser and whi%%up for 57 seconds before addin the ice cubes, place the lid onand pulse to a slushy milk shake consistency.

E$& o' K#&s R!c#"!s






The 8in o Puddins

4 eggs1 #int !393 miiitres" mik 1 teas#oon vania extract 4 ounces !113 grams" (ne bread crumbs ounces !3 grams" sugar4 eve tabes#oons )am !ras#berry )am is reay nice"

*reheat the o"en to 577 derees F (4/7 derees 9).

$eparate 5 of the es. *ut the yolks in a bowl with the

remainin whole e and beat toether. dd the milk, "anillaessence, bread crumbs, and 5 ounces (/ rams) of the suar.

*ut the !am on the bottom of a pie dish and spread it e"enly.*our the e and milk mi&ture o"er the !am.

>ake in the preheated o"en for 4 hour or until set.

Whisk the remainin e whites until sti. ou could use anelectric whisk for this. $lowly add the remainin suar until it is

all mi&ed in. *ile this mi&ture on top of the puddin mi&ture,then bake in the o"en for a further 4/ to 27 minutes until themerinue is set and lihtly browned.

ieldG + ser"ins*rep #imeG 47 minutesInacti"e *rep #imeG 27 minutes9ook #imeG 4 hour 27 minutesDicultyG <edium






Slow Roasted 2uck

!$ 1& #ound" +yesbury ducks !1.3 kiograms" !can substitute:ekin ducks"<at and freshy ground back #e##er ounces !33 grams" fresh ginger ong staks baby rhubarb handfus fresh sage1 bub garic, coves removed and cho##ed in haf red onions, roughy siced

%inegasses ;arsaa or in <anto1 cu# !3 miiitres" vegetabe, chicken, or duck stock

*reheat the o"en to 5/7 derees F (47 derees 9).

$eason the ducks enerously, puttin some salt in the ca"ity aswell. <ake sure you sa"e the fat and the iblets for the ra"y.

9oarsely rate half the iner and rhubarb. <i& this in a bowlwith half the sae and all the arlic and onion, and stu themi&ture inside the ca"ity of the ducks, ensurin there is an airca"ity.

*lace the ducks on a tray on top of the chopped up iblets androast in the o"en for one hour. #urn the temperature down to577 derees F (4/7 derees 9) and cook for another 4 402hours until crisp and tender. #he ducks are ready when the skinis crisp and the le bones can be easily remo"ed.

Durin this time you will need to drain the fat maybe 5 times

into a bowl, this will separate into a clear fat which you cankeep for roastin.

6nce cooked allow the ducks to rest on a warmed plate whileyou make the sauce. Drain o any remainin fat from theroastin tray.

*ull out all the stun and any !uices from the inside of theduck and put in the roastin tray and warm this on a low heat.

dd the <arsala and loosen all the sticky oodness from the

bottom of the tray, and reduce. dd the stock and reduce to aood taste and consistency.






*ass the sauce trouh a coarse sie"e.

Bemo"e the breasts from the ducks with a knife and, usin yourhands, remo"e the thihs. rrane the breasts and thihs on alare ser"in plate.

Finely slice the remainin iner and fry o in a little hot oil (oryou can use the duck fat) in a nonstick pan. s the inerbeins to color, add the rest of the rhubarb, nely sliced, andthe rest of the sae. Fry until crisp. $prinkle this o"er the duckand dri%%le with the sauce.

ieldG + ser"ins*rep #imeG 47 minutes9ook #imeG 2 hours /7 minutesDicultyG <edium






"hocolate "ambride "ream

$ vania #ods 2uid ounces !** miiitres" mik 1$ 2uid ounces !$3 miiitres" doube cream arge egg yoks, #referaby organic 1& ounces !* grams" caster sugar 1 hea#ed teas#oon cocoa #o%der $ 1& ounces !1** grams" good-quaity chocoate, bashed u#(ney

@xtra sugar, for carameiing Bun a knife alon the lenth of the "anilla pods, scrapin outthe seeds, and then chop up the pods. *ut the seeds and podsin to a thickbottomed pan with the milk and cream. $immerslowly for / minutes for the =a"or to infuse.

In a bowl that will t into the top of the pan, but not fall into thepan, whisk the e yolks, suar, and cocoa powder for aminute. $till slowly whiskin, add the "anilla=a"oured milk and

cream and keep whiskin until well mi&ed.dd 4inch (2./ centimetres) of hot water to the dirty pan brinto a simmer and put the bowl on top of the pan. 9ook thecustard slowly o"er the simmerin water for / minutes, stirrinoften until it coats the back of the spoon.

$train the custard throuh a ne sie"e into a clean container.Discard the "anilla pods.

*reheat the o"en to 577 derees F (4/7 derees 9).*ut + o"enproof ser"in dishes in a hihsided roastin tray.Di"ide the chocolate between them and shake =at. 9arefullydi"ide the custard mi& between the dishesE makin sure thechocolate isnKt disturbed. Fill the tray with water until it ishalfway up the sides of the dishes.

9ook in the preheated o"en for around 57 to +/ minutes untilslihtly wobbly in the middle. llow to cool, then sprinkle with

some suar, and carameli%e with a blowtorch.*ropane :as #orch WarninG *ropane as torches are hihly=ammable and should be kept away from heat or =ame, and






should not be e&posed to proloned sunliht. *ropane astorches should only be used in well"entilated areas. When

lihtin a propane as torch, place the torch on a =at, steadysurface, facin away from you. ?iht the match or lihter andthen open the as "al"e. ?iht the as !et, and blow out thematch. lways turn o the burner "al"e to Uner tihtU whennished usin the torch. 9hildren should ne"er use a propaneas torch without adult super"ision.

ieldG + ser"ins*rep #imeG 47 minutes

9ook #imeG // minutesDicultyG <edium






!arinated Lamb

1 eg amb, boned1 arge bunch mint, roughy cho##ed1 arge bunch ciantro, roughy cho##ed coves garic, #eeed1 1& ounces !3** grams" natura yoghurt 1& !14-ounce&4** gram" can chick#eas, drained and mashed<ea sat and freshy ground back #e##er 1 emon, )uiced

0ray Doasted egetabesB6aby carrotsKuartered fenne, %ith its o%n eafy to#sKuartered red onions?hoe baby turni#s6utternut squash, cut into chunks

Eerusaem artichokes, scrubbed and haved1& !14-ounce&4** gram" can chick #eas, drained

8round cuminCoriander seedsHutmeg/ive oi<at and freshy ground back #e##er

?ambG *reheat the o"en to +2/ derees F (227 derees 9).

>ash up the coriander and mint and mi& with the yohurt,arlic, and seasonin. Beser"e half to use as a sauce once the

lamb is cooked.$core the lamb pieces, season with the salt and pepper and mi&with half the marinade and the chickpeas, so it is all coated.

#ransfer the marinade and lamb to a plastic ba and seal. *lacein the refrierator until re'uired.

#o cook, place the meat directly on the o"en shelf abo"e thetray of "eetables for appro&imately +/ minutes.

NeetablesG *reheat the o"en to +2/ derees F (227 derees9). *lace all the "eetables in a roastin tray, add the






chickpeas, cumin, coriander seeds, nutme, sea salt, pepper,and oli"e oil and toss toether.

9ook in the preheated o"en for 27 minutes then remo"e the foiland continue roastin for 27 to 57 minutes until the "eetablesare tender and olden.

ieldG 47 to 42 ser"ins*rep #imeG 2/ minutesInacti"e *rep #imeG 4 to 2+ hours9ook #imeG /7 minutesDicultyG <edium






!y Fa(ourite Way o 2ressin 'ysters

/ysters %ith <haots and Ded ?ine inegarB1 to shaots, (ney cho##ed teas#oons sugar 3 tabes#oons red %ine vinegar <at and freshy ground back #e##er

<i& inredients toether in a small ser"in dish. ?ea"e for 47minutes and taste. dd more suar if re'uired.

/ysters %ith Chie, 8inger, and Dice ?ine inegarB + haf thumb-sied #iece #eeed ginger, (ney grated9 tabes#oons rice %ine vinegar 1 red chie, seeded and (ney cho##ed

+ itte (ney siced ciantro eaves1 teas#oon sugar <ea%eed, as a garnishaved emons, as an accom#animent

<i& toether all the inredients in the ser"in dish. #aste andadd suar if re'uired. $er"e with the oysters.

$er"e on some crushed on a round tray with seaweed and 402lemons.

ieldG 2 do%en oysters*rep #imeG 4/ minutes9ook #imeGDicultyG Jasy






Summer Fruit and Prosecco Jelly

#ints mixed soft fruit !backberries, ras#berries, stra%berries,bueberries, red currants"4 eaves geatine1& cu# !14* grams" eder2o%er cordia1 1& cu#s !43 miiitres" :rosecco !s#arking Itaian %ine",chied hea#ing tabes#oons caster sugar

Di"ide the ripe fruit into M small lasses. *lace all the lasseson a tray and chill in the refrierator.

$oak the elatine lea"es in some cold water for a minute, thendrain, and add the elatine back to the bowl with the cordial.Best abo"e a pan of water o"er a medium heat and stirconstantly until the elatine and cordial become syrupy.

t this point you can add suar, stir until dissol"ed, thenremo"e the bowl from the heat, and let it sit at roomtemperature for a minute or two.

Bemo"e the chilled *rosecco and chilled fruit from therefrierator. #he idea bein that the fruit molds and *roseccoare all chilled, so the bubbles stay in the !elly when it sets andthey %% in your mouth when you eat it.

*our the *rosecco into the cordial mi&, then di"ide between thelasses o"er your fruit. $ome of the fruit miht rise to the top,so usin your ner, !ust push the fruit down into the !elly mi&

so that it is sealed and will then keep well in the refrierator.*lace in the refrierator for an hour to set.

#o ser"e, dip the lass in to a bowl of hot water to loosen theoutside of the !elly, then turn it out onto a plate.

ieldG M ser"ins*rep #imeG 4/ minutesInacti"e *rep #imeG 4 hour9ook #imeG 47 minutes

DicultyG Jasy






Pine +ut and 3oney Tart

For the #astryB4 ounces !113 grams" butter $ 1& ounces !1** grams" confectioners' sugar :inch sat ounces !3 grams" a-#ur#ose 2our egg yoks tabes#oons cod mik or %ater

ounces !3 grams" #ine nuts ounces !3 grams" butter ounces !3 grams" caster sugar $ arge eggs, #referaby organic4 tabes#oons 8reek (g tree honey 4 ounces !113 grams" a-#ur#ose 2our 1 orange, ested7emon thyme, eaves #icked, #us extra, for garnish:inch sat

<erving suggestionsB carmeied (gs and creme fraiche

ou can make the pastry by hand or in the food processor.9ream toether the butter, suar, and salt and then rub orpulse in the =our and e yolks. When the mi&ture has cometoether, lookin like coarse breadcrumbs, add the milk orwater. :ently pat toether to form a small ball of douh. Wrapand let rest for an hour.

9arefully cut thin slices of the pastry (or you can roll out if youprefer) and place in and around the bottom and sides of a 42inch (57centimeter) tart pan. *ush the pastry toether andle"el out and tidy up the sides. 9o"er and let to rest in thefree%er for about 4 hour.

*reheat o"en to 5/7 derees F (47 derees 9), and bake thepastry for around 4/minutes until lihtly olden. Beduce theo"en temperature to 52/ derees F (4;7 derees 9).

While the pastry is in the o"en, toast the pine nuts under therill.






Qsin a spatula, or a food processor, whip the butter and suaruntil liht and =uy.

$tir in your pine nuts, add the es 4 at a time, and then fold inthe honey, =our, thyme, orane %est, and salt. $poon into thetart shell and bake for 57 to 5/ minutes.

dd a few uncooked pine nuts to the top of the mi&ture fordecoration.

$er"e with carameli%ed s (rilled with a little suar), cremefraiche and a little lemon thyme.

ieldG 47 to 42 ser"ins*rep #imeG 4/ minutesInacti"e *rep #imeG 2 hours9ook #imeG /7 minutesDicultyG <edium






"hili con "arne

medium onions1 cove garic/ive oi eve teas#oons chii #o%der 1 hea#ed teas#oon ground cumin !or crushed cumin seeds"<ea sat and freshy ground back #e##er1 #ound !433 grams" chuck, minced or ground ounces !** grams" sun-dried tomatoes in oive oi

1 fresh red chie, deseeded and (ney cho##ed !14 ounce" cans cho##ed tomatoes !4** grams"1& stick cinnamon3 ounces %ater !14 ounce" cans red kidney beans, drained !4** grams"

If you are oin to use the o"en method, preheat the o"en to577 derees F (4/7 derees 9).

9hop up the onions and arlic in the food processor and fry in

some oli"e oil until softened. dd the chili powder and cuminand a little seasonin.

9hop up the meat in the processor and add to the pan, cookinit until slihtly browned.

*lace the sundried tomatoes and chile in the processor withthe oil and blend to form a paste. dd these to the beef withthe tomatoes, cinnamon stick, and a winelass of water. $easona little more, if need be.

>rin to the boil, co"er with reaseproof paper and a lid, theneither turn the heat down to simmer and cook for 4 402 hours ortransfer the pan to the o"en for about 4 402 hours.

dd the red kidney beans 57 minutes before the end of cookintime.

ieldG - to ser"ins*rep #imeG / minutes

9ook #imeG 4 hour /7 minutesDicultyG Jasy






The Best Pasta Salad

11 ounces !$1* grams" sma she-sha#ed #asta$ coves garic ounces !3 grams" yeo% cherry tomatoes ounces !3 grams" red cherry tomatoes1& cucumber 1 handfu back oives, #itted tabes#oons fresh chivesI handfu fresh basi

tabes#oons extra-virgin oive oi4 tabes#oons %hite %ine vinegar <ea sat and freshy ground back #e##er

>rin a lare pan of salted water to the boil, add the pasta andarlic, and simmer for about / minutes or until al dente, anddrain.

*ut the arlic to one side for the dressin. *ut the pasta in abowl.

9ut the tomatoes, cucumber, and black oli"es into small pieces,about half the si%e of the pasta, and place in the round metalcontainer. Bouhly chop the herbs and place these in thecontainer.

Qsin a fork mash the cooked arlic clo"es on the board with alittle salt, add to the salad.

dd the oil, "inear, and seasonin.

ieldG + ser"ins*rep #imeG / minutes9ook #imeG 2/ minutesDicultyG Jasy






The Best 3ot "hocolate

0his a great %ay to make the best hot chocoate, ca##uccino or frothy mik drinks at home %ithout having to buy any ex#ensivemachinery. + you need is a good-sied thermos 2ask or a

#astic )ug %ith a scre%-to# id. I've even made #ukka ovatineike thisG

0his takes around $ or 4 minutes to make.

1 #int mik tabes#oons the best hot chocoate #o%der

+ handfu of marshmao%s

Firstly, put a pan of milk on to the heat. >rin to a simmer, nota boil, and while itKs heatin, put a tablespoon of chocolatepowder into each mu. dd a little warmish milk from the panto each mu, you !ust need enouh to dissol"e the chocolatepowder.

t this point, plonk a few marshmallows into each mu. Whenthe milk is at a simmer, carefully pour it into a plastic !u or=ask. I normally do this o"er a sink as I always end up spillin abit (the trick is to ha"e a bi enouh !u or =ask so the milkonly half lls itG you need the e&tra space for shakin andfrothin).

$crew the lid on tihtly, place a cloth o"er the lid for safety, andshake hard for a minute. Bemo"e the lid, mindin the steam,and pour into your mus. little stir and you can slurp your

way to hea"enL

ieldG 2 ser"in*rep #imeG 4 minute9ook #imeG + minutesDicultyG Jasy






Sushi Rolls

14 ounces !4**miiiters" sushi rice19 ounces !43*miiiters" %ater 9 tabes#oons rice %ine vinegar tabes#oons sugar teas#oons sat 1 #ack of nori sea%eed sheets, haved:icked ginger ?asabi

<oy sauce

For the (ingsB<#ring onions@noki mushroomsDa% samonDa% tunaCucumber

Wash the rice well and drain. 9o"er with the measured water

and brin to a simmer. 9o"er and cook for 42 minutes thenlea"e to sit for / minutes with the lid on.

<eanwhile, heat the "inear, suar, and salt until dissol"edthen lea"e to cool. #urn the cooked rice out onto a =at tray tocool. When cool, place in a bowl, stir in the "inear solution,and mi& with a wooden spoon.

?ay half a sheet of nori seaweed onto a rollin mat. Dip yourhand in cold water and 'uickly place a handful of rice in a linealon the seaweed. Flatten out with your nertips usin thewater to stop any stickin. #he key is to do this 'uickly. #he riceshould co"er half the width of the sheet so now you can placeyour combo of llin in the middle of the rice. Qse the mat toroll up the sushi roll, pinch and s'uee%e the mat to shape it intoa round ciar shape. *ractice makes perfectL

$lice into inchthick rolls with a sharp knife, turn onto theirsides so the rice is facin upwards, and ser"e with the pickled

iner and wasabi mi&ed with soy sauce. ieldG + to - ser"ins*rep #imeG 47 minutes






9ook #imeG /7 minutesDicultyG <edium






Pi11a

#ounds, $ ounces !1 kiogram" strong bread 2our 1 ounce !$* grams" sugar1 ounce !$* grams" sat 1 ounce dried yeast 1 #int !393 miiitres" te#id %ater tabes#oons oive oi0o##ings, reci#es foo%

*ut the =our onto a work surface or use a bowl, if you are shortof space. Qsin your ners, make a bi well in the middle ofthe =our. dd the suar, salt and yeast then pour in the tepidwater and oli"e oil. Qsin a fork, make circular mo"ements fromthe centre mo"in outwards, slowly brinin in more of the=our until all the yeast mi&ture is soaked up. #his should bestartin to look like douh now so you can start to work andknead it until it is smooth. #his should take around + minutes.Boll out to a sausae shape and di"ide into or 47 balls,dependin on how lare you want the pi%%as to be.

Flour the surface and roll each pi%%a out to about the thicknessof 5 beer coasters (405 of an inch). #hey donKt ha"e to beperfectly round, they should look homemade. *lace each pi%%aon a lihtly oiled and =oured piece of tin foil. Flour the top ofthe pi%%a, placin another on top of it. Flour that and repeat thisuntil all the pi%%as are stacked toether. #hese can be fro%en fora couple of months, placed in the fride for 47 hours, or cookedstraiht away. ?ihtly top with your chosen toppin (the simpler

the better) and bake directly on the o"en bars for 47 minutes atyour o"enKs hihest temperature.

0o##ingsB

0omatoB #um tomatoes<#rinke dried oregano>rie oive oi

For enouh to co"er eiht bases, chop and deseed plumtomatoes, dry with kitchen paper, sprinkle with a little driedoreano and a dri%%le of oli"e oil.






arious to##ing ingredientsB<iced moarea

Docket !+rugua":armesan/ives<un-dried tomatoes

+rtichoke hearts:rosciutto:anchetta

+ny interesting cheeses - use your imagination

ieldG (47inch) pi%%as, 4- ser"ins*rep #imeG 47 minutes9ook #imeG 4 hour 47 minutesDicultyG <edium






Pancakes

0hese +merican #ancakes are greatG Instead of being thin andsiky ike French cre#es they are %onderfuy 2u=y and thickand can be made to #erfection straight a%ay. <im#e, sim#e,sim#e - my Eoos goes mad for themG

$ arge eggs1 cu# 2our !1 grams"1 hea#ed teas#oon baking #o%der1& cu# mik !11* miiitres":inch sat

First, separate the es, puttin the whites in 4 bowl and thee yolks into another. dd the =our, bakin powder and milkto the e yolks and mi& to a smooth thick batter. Whisk thewhites with the salt until they form sti peaks. Fold into thebatter P it is now ready to use.

Heat a nonstick pan on a medium heat. *our a little oil ontosome kitchen paper and spread onto the pan. *our some ofyour batter into the pan and fry for a couple of minutes until itstarts to look olden and rm. t this point, sprinkle yourchosen =a"ourin onto the uncooked side before loosenin witha spatula and =ippin the pancake o"er. 9ontinue fryin untilboth sides are olden.

ou can make these pancakes lare or small, to your likin. oucan ser"e them simply dowsed in maple syrup and e"en somebutter or creme fraiche. 6r try one of these reat =a"orins.

Oice one.

/#tiona 0o##ingsBCorn on the cob6acon or #ancetta6ueberries6ananas<te%ed a##esChocoate;a#e syru#

+nything ese you can imagine...

:.<. 5ou must try the corn #ancakes, they are great. /n oneAALLLL RRECIPESECIPES CCOURTESY OURTESY OOFF J JAMIEAMIE OOLIVERLIVER





conditionB you must use fresh corn. 0o do this, remove theouter eaves, and carefuy run a knife do%n the cob, this %i

oosen a the ovey #ieces of corn. I ike to have some griedbacon over my corn #ancakes, dried %ith a itte ma#esyru#. 0his sounds boody horrid but it honesty tastes #ukkaG

ieldG + Q@ ser"ins, 2 Q$ ser"ins, pancakes total*rep #imeG / minutes9ook #imeG 27 minutesDicultyG Jasy






!ussels and Sweet Leeks

0his dish is a reay sociabe thing. Eust %hack it in a big bo%and get your friends to dive in. ave a oaf of crusty bread %ithit and you have a tasty mea that is com#etey sim#e.

$ medium eeks, ceaned and roughy cho##ed$ coves garic, (ney siced/ive oi knobs !tabes#oons" butter1& gass !about $ ounces" ;arsaa, sherry, or %hite %ine1&4 #int !14* miiitres" cream 1& #ounds !1.1kiograms" musses, ceaned and de-bearded

+ good handfu of #arsey, roughy cho##ed<at and freshy ground back #e##er

In a lare pan, slowly fry the leeks and arlic in a ood lu ofoli"e oil and the butter. fter / minutes, they should be "erysoft and sweet to taste. *our in the alcohol, turn the heat up,and simmer for 4 minute until the alcohol smell disappears,

lea"in you with the fantastic essence. #hen add the cream, brin back to the boil, and add all themussels. $imply boil with a lid on until all the mussels ha"eopened, discard any that remain closed.

#o make life easier, you could make the sauce in ad"ance andkeep it in the refrierator until you need to cook the mussels.

#his is kind of handy if you are ha"in a party as youKll ha"emore time to chill out with a drink.

When the mussels are cooked, stir in the parsley and correctthe seasonin. $er"e in a lare bowl with some crusty bread.







"hristmas Bombe

0his is an exceent Christmas s#ecia that is very sim#e andgreat to get in the bag as you can make it days before the bigday.

For the chocoate s#ongeB ounces !**grams" butter ounces !**grams" caster sugar $ arge eggs ounces !**grams" sef-rising 2our 1 rounded teas#oon baking #o%der $ rounded tabes#oons cocoa #o%der

For the (ingB !3* gram containers" ricotta cheese !about 1 ounces"

+round $&4 ounces !* grams" sugar1 handfu of mixed gace fruit1 tin cherries, drained4 ounces !1** grams" chocoate, broken u#

1 handfu 2aked or shaved or thiny siced amonds hea#ing tabes#oons good co=ee beans, crushed egg %hites

+ good drie orange iqueur Cocoa #o%der for dusting

*reheat o"en to 5/7 derees F.

?ine 2 (47inch) (2/ centimetres) cake tins with reaseproofpaper and rub with a little butter. In a mi&er, beat the butterand suar toether until =uy. dd the es, =our, bakinpowder, and cocoa powder. <i& well and di"ide into the caketins. 9ook for ; to minutes at 5/7 derees F (47 derees90as +) until rm but soft.

$o, you ha"e ; to minutes, while the spone is cookin, tomake the llin. dd the ricotta to a food processor and blit%with the suar until shiny and smooth. $coop into a bowl, addthe chopped fruit, cherries, chocolate, and almonds and stir

toether. Oow add the coee to taste (bash the hell out of thebeans usin somethin hea"y wrapped in a tea towel, or use a






coee rinder if you donKt like too much noiseP). Whip up thee whites and fold into the ricotta mi&.

>y now, the spone is probably ready. #urn it out while it is stillhot and cut it into wedes. ?ine a shallow round bowl, aboutMinches (25 centimetres) across, with two sheets of clin lm,makin sure it ts the shape of the bowl. #hen t half of thespone pieces neatly around the insides of the bowl (as youwould if you were makin summer puddin).

Dri%%le with li'ueur, then pour in the ricotta mi&ture. ?e"el itout, then place the remainin spone o"er the top. Dri%%leaain with li'ueur. *ull the clin lm o"er the top and weih itdown with some plates, pushin down on them before placinin the free%er for at least + hours. $er"e this Ksemi freddoK (semifro%en), dusted with cocoa powder and sliced into wedes. If itKs"ery fro%en then thatKs neE !ust pull it out of the fride whendinner is ser"ed so it can slowly thaw as you are eatin.

ieldG 47 to 42 ser"ins*rep #imeG 4/ minutes

Inacti"e *rep #imeG + hours9ook #imeG 57 minutesDicultyG <edium






Broken Potatoes

#ounds, $ ounces !1-kiogram" #otatoes, #eeed/ive oi:ork fat <at and freshy ground back #e##er

+ handfu of rosemary eaves

*reheat o"en to +2/ derees F.

9ook the potatoes in salted boilin water for about 4/ minutes,

or until your knife slides easily throuh them. Drain and lea"efor / minutes.

Dri%%le a roastin tray with a little oli"e oil and any handy porkfat. $eason, then throw in the potatoes, and push down on eachof them to break them up slihtly. #hen pound up the rosemaryin a pestle and mortar to bruise and release its =a"ours. dd +ood lus of oli"e oil, stir around, and dri%%le o"er the potatoes.Boast for +7 to /7 minutes at +2/ derees F (227 derees 90as;) until crisp and olden.

ieldG + to - ser"ins*rep #imeG 47 minutes9ook #imeG 4 hour 47 minutesDicultyG Jasy






minutes. $train and add any e&tra !uices from the rested pork.9heck the seasonin and consistency and ser"e dri%%led o"er

the sliced pork.

ieldG - to ser"ins*rep #imeG 47 minutes9ook #imeG 4 hour 2/ minutesDicultyG <edium






Linuine with Pancetta, 'li(e 'il, "hile, "lams and White Wine Sauce

1 #ound dried good quaity inguine/ive oi4 rashers #ancetta or dry-cured smoky bacon, siced thiny 1 arge cove of garic, (ney cho##ed1 to dried red chies, crumbed1 1& #ounds cams gasses !1* ounces" of %hite %ine1 good handfu of #arsey eaves, roughy cho##ed

<at and freshy ground back #e##er 9ook your linuine in salted boilin water until al dente.<eanwhile, et a pan hot and add a couple of ood lus(tablespoons) of oli"e oil and the pancetta. Fry until olden,then add the arlic and chilies. $often them slihtly and addthe clams. $tir, then add the white wine. *ut a lid on the panand cook for a further couple of minutes until all the clamsha"e openedSdiscard any that remain closed. Bemo"e from theheat and add the drained linuine. $tir in the parsley, correct

the seasonin and ser"e with all the cookin !uices.

ieldG - ser"ins*rep #imeG 27 minutes9ook #imeG 4/ minutes






Salmon Fillet Wra**ed in Prosciutto with 3erby Lentils, S*inach and 5ohurt

ounces entis4 !-ounce" samon (ets, skinned and #in-boned<at and freshy ground back #e##er sices of #rosciutto4 tabes#oons oive oi1 emon, )uiced good handfus mixed herbs !2at-eaf #arsey, basi, and mint",cho##ed

$ arge handfus s#inach, cho##ed ounces #ain yoghurt, ighty seasoned %ith sat and #e##er

*reheat the o"en to +2/ derees F. *ut the lentils into a pan,co"er with water, brin to a boil and simmer until tender.$eason the salmon llets with a little pepper before wrappinthem in the prosciutto slices. ?ea"e some of the =esh e&posed.Dri%%le with oli"e oil and roast in the o"en for around 47minutes until the prosciutto is olden. Feel free to cook thesalmon for less time if pinker is to your likin. Drain away most

of the water from the lentils and season carefully with salt,pepper, the lemon !uice and oli"e oil. 3ust before ser"in, stirthe herbs and spinach into the lentils on a hih heat, untilwilted. *lace on plates with the salmon and nish with a dri%%leof lihtly seasoned yohurt.

ieldG + ser"ins*rep #imeG 2/ minutes9ook #imeG +/ minutes






Baked Fennel with &arlic Butter and /ermouth

0his dish is so quick. I made it the other day, chucked ittogether and its reay ight and 2avoursome. It goesfantasticay %e %ith any meat or (sh.

$ arge heads fenne1 cove garic, (ney siced$ arge knobs !tabes#oons" of butter %ine gasses !1* ounces" vermouth !%hite %ine aso %orks"<at and freshy ground back #e##er

*reheat the o"en to +2/ derees F. Bemo"e any discolouredparts of the fennel, then cut the tops o and slice nely,reser"in the lea"es. I normally slice each fennel from the topto the root, into about + pieces, but its not that important. oucan slice them ner and more delicately if you like. ?iterallythrow all the inredients e&cept the reser"ed lea"es into abakin dish. Bip o a piece of parchment paper, run it undercold water and scrunch it up to make it soft. #hen place it

snuly o"er and around the fennel, not the actual dish. #hisbakes and steams the fennel at the same timeSbasicallymakin it really tastyL 9ook in the preheated o"en for 27minutes, or until tender. $catter with the fennel lea"es beforeser"in.

ieldG + ser"ins*rep #imeG / minutes9ook #imeG 2/ minutes






Pinea**le and &ra*eruit Fra**e

0his reci#e %orks %ith )ust about any fruit or combination of your choice because the #rinci#e is so basic. + fra##e isbasicay a cross bet%een a granita !ike an icy <ush :u##y"and a smooth sorbet. +s both #inea##es and gra#efruits canvary so much in natura s%eetness, add the sugar to your o%ntaste.

ri#e #inea##es, #eeed and roughy cho##ed$ gra#efruits, haved and )uiced<ugar, to taste

Whi%% up the pineapple in a li'uidi%er until smooth and passthrouh a course sie"e. dd the rapefruit !uice and stir insuar to taste, rememberin that the sweetness from the suarwill lessen slihtly when fro%en, so to use a touch more thanyou normally would. *lace in the free%er for around 2 402 hoursto set, stirrin e"ery +/ minutes.

ieldG + ser"ins*rep #imeG 27 minutes9ook #imeG 2 hours +7 minutes






"am*ari and Passionruit Sorbet

1 cu# %ater ounces sugar 13 #assion fruits1 %ine gass !3 ounces" Cam#ari

*lace the water and suar in a pan, brin to the boil andsimmer for / minutes. Bemo"e from the heat and allow to coolfor a while. Hal"e the passion fruits and scoop out the =esh,seeds and !uice usin a spoon. $tir this upSyou can pass itthrouh a sie"e to remo"e the seeds, but 'uite frankly I thinkthatRs pala"er (nonsense). I like the seeds. <i& the passion fruitwith the 9ampari and suar syrup in a plastic tub orearthenware dish and place in the free%er. :enerally, sorbettakes 2 hours to set. #ry to stir it around e"ery 402 hour if youremember. $er"e on its own, with some seasonal fruit, or in acone with some "anilla ice cream.

ieldG + ser"ins

*rep #imeG / minutes9ook #imeG 2 hours 4/ minutes






Salad o Boiled Potatoes, A(ocado and "ress

I had to do this saad, even though cress must be one of thetackiest things in the %ord. For some reason Im absouteyaddicted to it and ove it to bits. 0his is my favouritecombination.

1 1& #ound scrubbed ne% %axy #otatoes1 arge ri#e avocado$ bunches of cress, %ater or #e##er, %ashed/ive oi1 to emons, )uiced<at and freshy ground #e##er

9ook the new potatoes in salted boilin water until "ery tender,then drain. $lice the a"ocado in half and remo"e the stone. *eeland slice it lenthways into thick slices or chunks (howe"er youreally like) and place in a bowl. $lice any lare potatoes in halfSthis will e&pose their =esh to the oli"e oil and lemon !uice. Ifthey are small, lea"e them whole. dd to the bowl. #hrow the

cress in, then add a couple of ood lus (tablespoons) of oli"eoil and lemon !uice, to taste. $eason and toss. $er"e on a biplate, scattered with any remainin cress. #his is brilliant withchicken, sh or as a salad on its own, especially in the summer.

ieldG + to - ser"ins*rep #imeG 47 minutes9ook #imeG 57 minutes






"eleriac and "elery Salad

0his is a reay cean saad, fantastic %ith (sh or cod meats. For it to be as deicate as it shoud be, the ceery and ceeriacshoud be very (ney siced. 5ou can do this by hand %ith aknife or %ith a mandoin sicer, %hich you can #ick u# reaychea#y. It %i make the )ob so much easier.

I normay use 1 %hoe ceeriac to 1 head of ceery.

ll you ha"e to do is strip back the celery and peel the celeriac

and then nely slice. *lace in a bowl with some chopped =atleaf parsley and a handful of pomeranate seeds (make sureyou use !ust the red seeds, not the bitter yellow stu). $easonand dress with oli"e oil and lemon !uice dressin. #his salad canbe dressed a little before you need it, as opposed to at thetable. *lace on a lare plate and sprinkle with some e&trapomeranate seeds. $ometimes I crumble oatRs cheese o"erthis, or some ricotta salata which I encrust with dried herbs,salt and pepper, dri%%led with oli"e oil and bake until olden in

a hot o"en.ll you ha"e to do is strip back the celery and peel the celeriacand then nely slice. *lace in a bowl with some chopped =atleaf parsley and a handful of pomeranate seeds (make sureyou use !ust the red seeds, not the bitter yellow stu). $easonand dress with oli"e oil and lemon !uice dressin. #his salad canbe dressed a little before you need it, as

ieldG + ser"ins

*rep #imeG 27 minutes9ook #imeG 2 minutes






Botham Burer

#ounds minced beef, #referaby organic medium red onions, (ney cho##ed eggs1 to handfus fresh bread crumbs1 tabes#oon coriander seeds, crushed1 sma #inch cumin seeds, crushed1 hea#ed teas#oon >i)on mustard<at and freshy ground back #e##er

*reheat o"en to +/7 derees F. <i& and scrunch all theinredients toether. Qse the bread crumbs as re'uired to bindand lihten the mi&ture. Di"ide into +, then ently and lihtlymold and pack each burer toether into smallish cricketballsi%ed shapes. *lace in the o"en and roast for 2/ minutes, whichshould lea"e the middle slihtly pink and the outside nice andcrispy. $er"e with a riddled bun, a little salad, some herkins,tomato salsa, a pint of :uinness and a bottle of @etchup.How%atL

#he ood thin about burers is you can make them thin andbi, fat and bi, or e"en turn them into meatballs. In the earlydays of 9ricketers, the pub where I rew up, I remember mydad used to ser"e a whoppin reat burer the si%e of a cricketball topped with a hue amount of 9heddar cheese andhomemade tomato relish. He "ery classily called it the >othamburer.

#hatKs what I lo"e about Jsse& boysK sheer taste. Feel free toadd e&tra spices if thatKs what takes your fancy, but hereKs areally solid basic beefburer recipe. I ne"er thouht when Ibecame a chef that I would come back round to respectin thefamous beefburer. Qnfortunately it hasnKt been on the pubKsmenu for about 47 years, what a shame. #his miht chaneDadKs mind.

ieldG + ser"ins*rep #imeG 27 minutes

9ook #imeG 5/ minutes






"a9un S*icy Rub

tabes#oons #a#rika tabes#oons cayenne #e##er 1 tabes#oon back #e##ercorns, ground coves garic, #eeed and crushed$ tabes#oons onion 2akes tabes#oons dried oregano<at

*ound all the inredients toether until you ha"e a powderyconsistency and rub all o"er your chosen meat.

ieldG 402 cup*rep #imeG / minutes9ook #imeG ; minutes

F!$$!l S!!&, Th()! a$& Ga*l#c R+

4 tabes#oons fenne seeds good handfus fresh thyme eaves coves garic1 bay eaf, ri##ed<at and freshy ground back #e##er

*ound toether and rub all o"er your chosen meat.

ieldG 402 cup*rep #imeG 47 minutes

9ook #imeG / minutes






3ot and Frarant Rub

tabes#oons fenne seeds, crushed tabes#oons cumin seeds, crushed tabes#oons coriander seeds, crushed1& tabes#oons fenugreek seeds, crushed1& tabes#oon back #e##ercorns, crushed1 cove, crushed1& a cinnamon stick, broken into sma #ieces cardamom #ods, crushed

<at<i& toether the inredients and smear o"er your chosen meatbefore lea"in it to marinate

ieldG 402 cup*rep #imeG 47 minutes9ook #imeG 2 minutes

Ros!)a*(, Ga*l#c a$& L!)o$ Ma*#$a&!

good handfus fresh rosemary, #ounded9 coves garic, crushed1* ugs !1* tabes#oons" oive oi$ emons, haved, )uiced and skin squashedFreshy ground back #e##er

<i& e"erythin toether and massae on to your chosen meat.?ea"e the meat in the marinade until your ready to cook it

ieldG 4 cup*rep #imeG 47 minutes9ook #imeG / minutes






5ohurt, !int and Lime !arinade

1 #int natura organic yoghurt good handfus of fresh mint, cho##ed imes, ested and )uiced1 tabes#oon coriander seeds, crushed<at and freshy ground back #e##er

+ cou#e of ugs ! tabes#oons" oive oi

<i& toether the inredients and smear o"er your chosen meatbefore lea"in it to marinate.

ieldG 2 402 cups*rep #imeG 47 minutes9ook #imeG 5 minutes






Asian !armalade

staks emon grass, crushed and bruised1 sma handfu kaLr ime eaves, torn tabes#oons soy sauce coves garic, crushed1 thumb-sied #iece ginger, #eeed and cho##ed1 fresh red chie, (ney cho##ed imes, ested, haved, and )uiced1* good ugs !tabes#oons" oive oi

$crunch the whole lot toether in a bowl and coat o"er yourchosen meat. lso works brilliantly with sh.

ieldG 4 cup*rep #imeG 4/ minutes9ook #imeG 2 minutes






Seared .ncrusted "ar*accio o Bee

1 hea#ing tabes#oon %hoe coriander seeds, smashed1 handfu rosemary, (ney cho##ed<at and freshy ground back #e##er 7ight s#rinking dried oregano$ 1& #ound (et of beef 1 handfu ginger, #eeed and (ney siced to $ red or green chies, seeded and (ney siced8ood handfu radishes, (ney siced

<ma handfu coriander, eaves #icked, staks (ney siced<esame oi<oy sauce, to taste imes, )uiced

*ound the coriander seeds in a pestle and mortar, then mi& thechopped rosemary, salt, pepper and oreano and sprinkle on aboard or work surface. Boll and press the llet of beef o"er this,makin sure the meat is completely co"ered with the coatin.In a "ery hot, rided pan, or on a barbecue, sear o the meat

for around / minutes until brown and slihtly crisp on all sides.Bemo"e from the pan. llow it to rest for / minutes beforeslicin as thinly as possible and lay the sliced beef on a lareplate. :ather the iner slices and slice nely across into littledelicate matchsticks. Flick these randomly o"er the beef withthe chiles, radishes and coriander. Dri%%le with a "ery smallamount of sesame oil, some soy sauce and freshly s'uee%edlime !uice.

ieldG - ser"ins*rep #imeG 4/ minutes9ook #imeG 47 minutes






Slow-"ooked and Stued Baby Bell "hile Pe**ers

1* sma, round baby be chie #e##ers !cherry #e##ers"<ma botte oive oi good handfus rocket !arugua"1 good handfu #arsey 1 sma handfu ca#ers, soaked and drained1 handfu anchovies1* tabes#oons basamic vinegar or enough to cover <at and fresh ground back #e##er

Hal"e the chiles, remo"e the seeds and then wash in coldwater. #hen drain. #ihtly pack into a lare earthenware dishand co"er with the oli"e oil then place in the o"en at 52/ forabout +/ minutes until tender. 9arefully remo"e the dish fromthe o"en and lea"e to cool. #ake the chiles out of the dish. *ourthe oli"e oil back into the bottle. #his is reat on salads, o"ermo%%arella and other cheeses, on pi%%as, or o"er pasta. Finelychop the rocket, parsley and capers. Bouhly chop ancho"iesand then mi& e"erythin up in a bowl with balsamic "inear.

$eason with salt and pepper. $tu this llin into your bellpeppers (cherry peppers) and ser"e on a plate as tapas.

ieldG 47 ser"ins*rep #imeG 27 minutes9ook #imeG +/ minutes






Blackened Sweet Auberine

4 (rm aubergines !egg#ants":inch ground cumin1 cove garic, #ounded to a #aste@xtra virgin oive oi or $ emons, )uiced, or to taste<at and freshy ground back #e##er andfu cho##ed ciantro, basi or #arsey, o#tiona

*reheat the o"en to its hottest settin. *lace auberines(eplants) in a tray and cook at the top of the o"en for about5/ minutes, until the insides are "ery soft and the outsides dryand almost crisp. Bemo"e from the o"en, slit the skin andscrape out the =esh. dd cumin and arlic, stir in and break up.

ou can make this smooth or coarse, dependin on how you likeit. dd oli"e oil to loosen. dd lemon !uice and season, to taste.I would ne"er ser"e this hot but itRs reat warm or at roomtemperature. If addin herbs do this at the last minute, rouhlyor nely chopped.

ieldG + to - ser"ins*rep #imeG 47 minutes9ook #imeG 5/ minutes






Sweet "hili and Pe**er Salsa

0hiny siced focaccia tastes great %ith this di#. It is #erfect fordrinks and #arties.

red #e##ers1& red onion, (ney cho##ed4 medium&arge red chiies, seeded and (ney cho##ed1& cove garic, (ney cho##ed tabes#oons oive oi1 tabes#oon red %ine vinegar 1 handfu #arsey, (ney cho##ed1 handfu basi, (ney cho##ed<at and freshy ground back #e##er

:rill the peppers whole, turnin at inter"als, until the skin isblackened. *lace in a bowl while still hot and co"er with plasticwrap. ?ea"e them to steam (this makes it easier to remo"e theskin from the peppers). $kin, remo"e seeds and nely chop thepeppers. #hen add the remainin inredients and mi& well.

#aste for seasonin. ?ea"e for 4 hour to let the =a"oursde"elop. 9heck for seasonin before ser"in.

ieldG - ser"ins*rep #imeG 47 minutes9ook #imeG 47 minutes






A*ricot and Pistachio Tarte Tatin

ounces sugar tabes#oons %ater 1* to 1 a#ricots1 $&4 ounces unsated butter, diced ounce sab #u= #astry <ma handfu thyme, eaves #icked<ma handfu sheed #istachio nuts, cho##ed

*reheat the o"en to 52/ derees F (4;7 derees 90as 5). In apan, simmer half the suar with a couple of tablespoons ofwater until a liht olden caramel has formed. <eanwhile,hal"e the apricots and remo"e the stones. Do not throw thestones away, I will e&plain why later.

$prinkle the apricots with the remainin suar, mi&, and lea"eto sit for 47 minutes. #he suar will draw out the lo"ely !uicysweetness from the apricots.

9heck the caramel sauce. If it is ready, remo"e from the heat.$tir in the butter and pour the sauce into a nonstick tart tin.

Whack the apricots on top and spread them out to co"er thebase of the tin. Oow take about half of your apricot stones andbash them open. Inside you will nd a nutty kernel, whichtastes !ust like maretto, reat for addin =a"or. Finely slicethe kernels and sprinkle them o"er the apricots with half thethyme.

Boll out the pastry until it is !ust slihtly larer than your tart

tin. 9o"er the apricots with the pastry, pushin it riht into thesides of the tin. *lace the tart in the o"en for around 2/ to 5/minutes until pastry is pued and olden brown.

When the tart is cooked, put a lare plate on top of the tin andturn the tart upside down onto it. $prinkle with the rest of thethyme and the pistachio nuts !ust before ser"in. Fantasticser"ed with ice cream or whipped cream.

pricot kernels should only be consumed cooked, as they ha"e

trace amounts of nitrites in them, which are slihtly to&ic untilroasted.






ieldG - to ser"ins*rep #imeG 4/ minutes

9ook #imeG // minutesDicultyG <edium






Sea Bass with Fennel and 'li(es

!-ounce" sea bass (ets handfus #ur#e and green basi and 2at-eaf #arsey, (neysiced8ood extra-virgin oive oi;adon sea sat Freshy ground back #e##er 1 or heads fenne, haved and (ney siced coves garic, #eeed and (ney siced

4 arge handfus green and red chard, staks (ney siced ?ine a tray with reaseproof paper and rub it with oli"e oil.$core the skin side of the sh llets (about halfway throuh thesh) and stu with the herbs. *lace the sh, skin side up, onthe tray and co"er with a few ood lus of oli"e oil and salt andpepper. >roil for / to ; minutes until skin is crisp and sh iscooked throuh.

:ently fry the fennel and arlic with a pinch of salt in a ood

lu of oli"e oil, until softened and lihtly coloured. dd thechard, with another pinch of salt, and cook until the stalks aresoft.

For the sauceB1 cove garic, (ney siced4 to 9 anchovy (ets4 good tabes#oons extra virgin oive oi arge handfus of sma back oives, stones removed$ ounces haf-and-hafandfu of 2at eaf #arsey, roughy cho##ed

#o make the sauce, ently fry the arlic and ancho"ies in theoli"e oil until soft. 9hop half the oli"es, keepin the other halfwhole and add these to the arlic and ancho"ies. Fry foranother minute. Bemo"e from the heat and add the cream andparsley. $eason with a little pepper and add some more oli"eoil. $er"e the sh and "eetables with the warm sauce pouredo"er the top.

ieldG ser"ins*rep #imeG 5/ minutes






9ook #imeG 27 minutesDicultyG <edium






Sticky "hocolate S*one Puddin

ounces sugar ounces butter ounces sef-raising 2our, sifted1 rounded teas#oon baking #o%der $ arge eggs, #referaby free-range$ rounded tabes#oons cocoa #o%der tabes#oons %arm %ater andfu 2aked amonds

$ $&4 ounces cooking chocoate, broken u# *reheat the o"en to 5/7 derees F (47 derees 9 0 as +).>eat the suar and butter until pale and =uy. $ie"e the =ourand bakin powder into the butter mi&ture. dd the es andmi& it all toether. #hen mi& the cocoa powder with tablespoons of warm water, until smooth.

Fold the chocolate paste, almonds, and chocolate pieces intothe cake mi&ture. *our the mi&ture into a reased bakin tin,

spreadin it out e"enly. >ake for about 4 to 27 minutes.For the chocoate sauceB$ $&4 ounces cooking chocoate$ $&4 ounces confectioners' sugar $ $&4 ounces butter 4 tabes#oons mik

<eanwhile, melt the chocolate sauce inredients in a bowl o"ersome lihtly simmerin water. $tir until blended well. When the

puddin is cooked, remo"e from the o"en and pour o"er thechocolate sauce while still hot.

ieldG ser"ins*rep #imeG 47 minutes9ook #imeG 57 minutesDicultyG <edium






Steak with a S*icy Rub

8ood handfu thyme, eaves eft on staks:inch cumin seeds<ma handfu fresh oregano coves garic, skin eft on:inch ;adon sea sat tabes#oons extra-virgin oive oi1 emon, ested and cho##ed ! ounce" siroin steaks

In a pestle and mortar, smash up the thyme, cumin seeds,oreano, arlic, and salt. Qsin your st, bash the steaks tomake them slihtly thinner and larer. dd the oli"e oil andlemon %est to the spicy rub and smear this into each steak.

#he steaks can marinate for 27 minutes to hours. Fry thesteaks in a pan, the time will ob"iously depend on how you likeyour steak.

<ake sure you let the steaks rest for / minutes before youser"e them, they will be much !uicier.

ieldG ser"ins*rep #imeG 47 minutesInacti"e *rep #imeG 2/ minutes to hours9ook #imeG 4/ minutesDicultyG <edium






Tomato and Runner Beans

1 1& #ounds !3*g" runner beans, siced diagonay into -inch #ieces coves garic, (ney cho##ed

+ fe% good ugs !ounces" extra virgin oive oi1 ! #ound" can cho##ed tomatoes<at and freshy ground back #e##er

$team the beans in a foil co"ered colander o"er your potatoesor blanch in salted boilin water until tender.

Whilst the beans are cookin, make a 'uick tomato sauce byfryin the arlic ently in some oli"e oil. dd the tomatoes andbrin to the boil.

dd a little salt and pepper and simmer for about 4/ minutesuntil you ha"e a thick tomato sauce. $eason, to taste.

$tir the beans into the sauce until they are all co"ered

ieldG - ser"ins*rep #imeG 4/ minutes9ook #imeG 27 minutesDicultyG Jasy






!ash

arge #otatoes, #eeed and cut into chunks1& #int singe cream !ight cream or haf-and-haf"$ good knobs !tabes#oons" butter <at and freshy ground back #e##er :inch nutmeg, o#tiona

9ook the potatoes in boilin salted water until tender.

Drain and mash until smooth. dd the cream, butter,

seasonin, and nutme and mi& well into your lo"ely mashedpotato.

ieldG ser"ins*rep #imeG 47 minutes9ook #imeG 57 minutesDicultyG Jasy






Slow-Roasted Le o Pork with S*icy Scratchins

1 eg or shouder of #ork $ tabes#oons fenne seeds$ tabes#oons coriander seeds:inch dried chie #e##er 2akes;adon sea sat and freshy ground back #e##er @xtra virgin oive oi, #us extra for driing1 bub garic, skin eft on the coves1 handfu fresh sage

1 handfu fresh rosemary sk your butcher to remo"e and reser"e the skin and bone fromthe le of pork. #o make the scratchins, cut the skin into twopieces and score incisions throuh each piece. In a pestle andmortar, crush half the fennel seeds with half the corianderseeds, chile =akes, and a pinch of salt. $prinkle the spice mi&o"er the top and nish o with another ood pinch of salt. *oura little oli"e oil o"er the pork skin and bake in the o"en, on arack o"er a tray to catch the fat, in a preheated +2/ derees F

(227 derees 90as ;) o"en until "ery crispy.

<ake crisscross incisions all o"er the pork, on both sides. 9rushthe remainin fennel and coriander seeds with another oodpinch of salt. $prinkle o"er both sides of the pork, and nish owith a rindin of black pepper. *lace the pork and arlic clo"esin a roastin tray. 9o"er with a few ood lus of e&tra"irinoli"e oil. *lace the sae and rosemary in a pestle and mortarand ently crush toether until they are lihtly bruised and

ha"e released their =a"ours. dd + tablespoons of oli"e oil.$'uee%e the =a"oured oil o"er the pork and rub the herbs allo"er it. 9ook in the o"en in a preheated +77 derees F (277derees 90as -) o"en for about + to + 402 hours. ny lefto"ersare reat to use in sandwiches the ne&t day.

ieldG 47 ser"ins*rep #imeG / minutes9ook #imeG / hoursDicultyG <edium






Summer "rumble

$ 6ramey a##es, quartered, cored and (ney cho##ed #unnets !sma baskets, or #ints" backberries tabes#oons basamic vinegar <ma handfu basi, cho##ed3 hea#ing tabes#oons sugar 4 hea#ing tabes#oons 2our 1&4 #ound butter

*reheat the o"en to +77 derees F (277 derees 9 or as -).

*ut the fruit into the bowl with the balsamic "inear, basil, and2 tablespoons of suar. dd a little more suar if yourblackberries are a bit sour. <i& and put aside to marinate.

Qsin your ners, rub toether the =our, butter, and the restof the suar (you can also do this in a food processor, !ust blit%until the mi&ture resembles ne breadcrumbs). I prefer to dothis by hand as I like to end up with a nice rusticlookincrumbleP with some bits bier than others.

*ut the fruit into an o"enproof ser"in dish or into indi"idualdishes. $prinkle the crumble mi& o"er the fruit, makin sure topile more into the middle of the dish. >ake it in the o"en for

Jamie Oliver Cookbook 2

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Transcript of Jamie Oliver Cookbook 2