Squashed Brussels Sprouts with Chorizo and Chestnuts (Jamie Oliver)

December 1, 2017

Advertisements

Best Roast Potatoes (Jamie Oliver)

December 1, 2017

Perfect chocolate crispy cakes (Felicity Cloake)

October 9, 2017

(Makes about 25)
100g dark chocolate
75g milk chocolate
50g butter
2 tbsp cocoa powder
4 tbsp golden syrup
135g puffed rice

Set a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Break the chocolate into roughly equally sized pieces and add to the bowl along with the butter. Melt, stirring occasionally to help it along.

Meanwhile, put the puffed rice in a large bowl and line a tin about 20cm square with foil.

Once the chocolate has melted, stir in the syrup and cocoa until you have a smooth mixture. Pour into the bowl of puffed rice and mix well, then spoon into the tin. Press down very firmly with the back of a spoon, then refrigerate for 1-2 hours until set. Cut into squares and store in an airtight container well out of easy reach.

Perfect Penne All’arrabbiata (Felicity Cloake)

October 9, 2017

Serves 2
2 tbsp extra virgin olive oil, plus a little extra to finish
1 tsp chilli flakes
2 garlic cloves, finely sliced
400g good tinned chopped tomatoes
200g penne
1/4 tsp red wine vinegar
Handful of basil leaves

Heat the oil in a frying pan over a medium heat and add the chilli. When it begins to darken, stir in the garlic and cook just until it colours slightly, then add the tomatoes and a generous pinch of salt, breaking up the tomatoes with a spoon.

Simmer for about 15 minutes while you cook the pasta in plenty of boiling salted water until just al dente. The sauce should be thick by this time – if it looks too dry, add a splash of the pasta cooking water.

Stir in the vinegar and season to taste, then drain the pasta and stir into the sauce. Cook until the sauce coats each piece, then divide between bowls, drizzle over a little oil and tear over the basil leaves.

Toffee Creme Caramels (Waitrose)

October 3, 2017

Parmesan Pork Escalopes (Waitrose)

October 3, 2017

Marsala Potato Cakes (Waitrose)

October 3, 2017

Chicken Leek and Mushroom Puff Pie (Waitrose)

October 3, 2017

Apple and Sultana Cider Cake (Waitrose)

October 3, 2017

Kedgeree (Kate Young)

September 29, 2017

Ingredients
500ml water
1 onion – roughly chopped
1 small carrot – roughly chopped
1 stalk celery – roughly chopped
1 bay leaf
5 black peppercorns
300g smoked haddock (undyed)
2tbsp butter
3 small brown onions

2 cloves garlic
1tsp turmeric
1tsp ground cumin
1tsp ground coriander
1tsp fennel seeds
3 crushed cardamom pods
180ml double cream
250g basmati rice
Parsley
5 eggs
Mango chutney

1 Put the chopped vegetables, peppercorns and the bay leaf in the wide-bottomed pan with the haddock. Cover with the water and bring to the boil on the stove. As soon as it comes to the boil, turn the heat off and set it aside it to cool – the fish will finish cooking as it does so.

Pour the rice into the medium saucepan. Rinse and drain the rice three times in cold water. Add fresh water to the pan until it sits one knuckle higher than the top of the rice. Cover, bring it to the boil, then turn down to a low simmer and cook until the water is at the level of the rice. This should take around 8-10 minutes. Turn the heat off and leave the lid on tightly, covering the pan with a tea towel if it isn’t a snug fit. Leave to steam in the pan for fifteen minutes. Fluff the rice with a fork.

3 Chop the onions into fine slices and mince the garlic. Heat the butter until foaming in the frying pan and add the onions and garlic. Fry until soft and translucent. Add the spices and fry for another two minutes. Add 300ml of the fish cooking water and reduce the liquid by half. Finally, add the cream and reduce until thick.

4 Meanwhile, put the eggs in cold water and boil them to your taste – for this recipe, I like them cooked for five minutes after the water comes to the boil. Run them under cold water and peel them.

Tip the rice into the sauce and stir through so that each grain is coated. Flake the fish in and stir this through too. Serve immediately with mango chutney, parsley and a peeled, sliced egg on each plate.