Chickpea salad

serves 6

ingredients

• Drain the beans and put in a

500g/1lb 2oz dried chickpeas,

saucepan. Cover with water and

soaked in cold water

bring to the boil with the carrots,

overnight onion, garlic and 3 tablespoons of

2 large carrots the olive oil. Simmer for 2 hours.

1 large onion • Add the salt and simmer for a

3 cloves garlic further hour until the chickpeas are

4 tablespoons extra virgin

cooked. Add water if necessary to

olive oil keep them covered.

1 teaspoon salt

• Drain, reserving the liquid, but

2 tablespoons white wine

discarding the carrot, onion and

vinegar garlic. Serve the chickpeas hot with

freshly ground black pepper

a little of the liquid, a teaspoon of vinegar, the remaining olive oil and a sprinkling of pepper.

Rice-stuffed courgettes

serves 4

ingredients

4 courgettes, about 175g/6oz each

1 teaspoon sunflower oil

1 garlic clove, crushed

1 teaspoon ground lemon grass finely grated zest and juice of

1⁄2 lemon

100g/4oz cooked long-grain rice 175g/6oz cherry tomatoes, halved 2 tablespoons cashew nuts, toasted salt and freshly ground black pepper

•Preheat the oven to 200°C/400°F/Gas mark 6.

•Halve the courgettes lengthways, and use a teaspoon to scoop out the centres. Blanch the shells in boiling water for 1 minute, then drain well.

•Chop the courgette flesh finely, and put in a saucepan with the oil and garlic. Stir over a medium heat until softened but not browned.

•Stir in the lemon grass, lemon zest and juice, rice, tomatoes and cashew nuts. Season well with salt and pepper.

•Spoon the mixture into the courgette shells. Put the shells in a baking dish or roasting tin, and cover with foil. Bake for 25–30 minutes until the courgettes are tender.

Lentil & rice salad

  serves 6

ingredients • Cook the lentils and rice in

175g/6oz green lentils separate pans of water until the

200g/7oz basmati rice grains are just tender, then drain.

4 large red onions, thinly sliced • In a heavy pan over a low heat,

4 garlic cloves, crushed very gently sweat the onions and

250ml/9fl oz olive oil garlic in the oil and butter for

50g/2oz butter 30 minutes until very soft and

2 teaspoons ground cinnamon caramelized. Stir in the cinnamon,

2 teaspoons sweet smoked paprika, cumin and coriander, and

paprika (pimenton dulce) cook for a further 2 minutes until

2 teaspoons ground cumin the spices are aromatic.

2 teaspoons ground coriander • Combine the onion and spice

2 spring onions, chopped mixture with the drained rice and

salt and freshly ground lentils. Stir in the spring onions,

black pepper and season with salt and pepper.

  Serve warm.

Spiced noodle salad

  serves 4

ingredients • Mix the noodles with the broccoli

250g/9oz cooked rice noodles and mangetout, and toss with the

175g/6oz broccoli, blanched sesame oil, plum and soy sauces.

175g/6oz mangetout, blanched • Sprinkle with the chilli, and serve.

2 teaspoons sesame oil  

2 tablespoons plum sauce  

4 tablespoons soy sauce  

1 fresh red chilli, seeded and  

finely chopped

Stir-fried broccoli pasta

  serves 8

ingredients  

450g/1lb angel hair pasta 250ml/9fl oz double cream

3 tablespoons olive oil 175g/6oz Parmesan cheese,

3 garlic cloves, finely chopped freshly grated

1 head broccoli, broken into florets pinch of freshly grated nutmeg

2 red peppers, seeded and diced salt and ground black pepper

•Cook the pasta in lightly salted boiling water for 8–10 minutes until just al dente. Drain, retaining just a little of the cooking water, then toss with 1 tablespoon of the oil. Keep warm.

•Heat the remaining oil in a heavy frying pan over a medium heat. Add the garlic and sauté lightly until soft (but do not brown). Add the broccoli and peppers, and sauté until tender.

•Remove the vegetables from the pan and set aside. Add the cream and bring to the boil. Reduce the heat and simmer for about 5 minutes until it starts to thicken. Add the Parmesan and a pinch of nutmeg, and cook for a further 2 minutes to thicken a bit more.

•Return the vegetables to the pan with the pasta, and toss together well. Season with salt and pepper if needed. Serve immediately.

Curried rice salad

  serves 6–8

ingredients • In a small bowl, whisk together the

225ml/8fl oz vinaigrette vinaigrette, curry powder and salt

1 tablespoon curry powder to make the dressing.

1⁄2 teaspoon salt • Put the remaining ingredients in a

250g/9oz cold cooked medium bowl. Add the dressing,

long-grain rice and toss until combined.

6 scallions, chopped • Cover with cling film, and chill for

4 celery sticks, finely chopped at least 2 hours before serving.

2 red peppers, seeded and  

finely chopped

Mushroom risotto

serves 4

ingredients

1 onion, finely chopped

2 tablespoons olive oil 450g/1lb portobello mushrooms,

stalks removed if woody, halved and thickly sliced

350g/12oz risotto rice such as Arborio or Carnaroli

150ml/5fl oz dry white wine

1 litre/13⁄4pt hot vegetable stock 25g/1oz butter

3 tablespoons freshly grated Parmesan cheese

•In a large heavy saucepan over a gentle heat, sweat the onion in the olive oil for about 15 minutes unti soft and caramelized.

•Increase the heat and add the mushrooms, sautéeing for 3–4 minutes until browned. Add the rice and cook, stirring, for a further minute until the grains are coated in oil.

•Pour in the white wine and simmer, stirring constantly, until the liquid has been almost completely absorbed.

•Meanwhile, keep a pan of the vegetable stock simmering on the stove. Add a ladleful of vegetable stock to the rice. Simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, stirring continuously, until all the stock has been used and the rice is tender.

•Remove from the heat, stir in the butter and Parmesan, and serve hot.

Fresh herb risotto

serves 4–6

ingredients  

1 tablespoon olive oil 3 tablespoons chopped fresh

1 onion, finely chopped mixed herbs such as basil,

2 garlic cloves, finely chopped parsley, chives and chervil

225g/8oz risotto rice such as finely grated zest of 1 lemon

Arborio or Carnaroli salt and ground black pepper

215ml/4fl oz dry white wine Parmesan cheese shavings,

700ml/11⁄4pt hot vegetable stock to serve

•Heat the oil in a medium heavy pan over a low heat. Gently sweat the onion and garlic until soft and starting to caramelize.

•Add the rice, and cook, stirring, over a low to medium heat for1–2 minutes until all the grains are coated in oil.

•Pour in the white wine and simmer, stirring constantly, until the liquid has been almost completely absorbed.

•Meanwhile, keep a pan of the stock simmering on the stove. Add a ladleful of stock to the rice. Simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, stirring, until all the stock has been used and the rice is tender.

•Remove from the heat, stir in 2 tablespoons of the herbs and the lemon zest. Season well with salt and pepper. Serve hot, garnished with the remaining herbs and Parmesan shavings.

Roasted vegetable pasta

serves 4

ingredients

50g/2oz butter, melted

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon finely grated lemon zest

1 small red pepper, seeded and cut into thin strips

1 small green pepper, seeded and cut into thin strips

100g/4oz button mushrooms, halved

8 cherry tomatoes, halved 350g/12oz dried farfalle salt and ground black pepper

•Preheat the oven to 200°C/400°F/Gas mark 6. In a small bowl, mix half the butter with the parsley and lemon zest. Set aside.

•Brush the remaining butter over the peppers and arrange, in a single layer, on a baking tray. Cook in the oven for 10 minutes. Add the mushrooms and tomatoes, and cook for a further 5 minutes.

•Meanwhile, cook the pasta in lightly salted boiling water until al dente and drain. Toss the pasta with the roasted vegetables and the herb mixture. Season with salt and pepper, and serve immediately.

Clam & Prosecco spaghetti

• Heat the oil in a heavy pan. Add serves 4

the garlic, and sauté until just • Heat the oil in a heavy pan. Add

coloured. Add the chillies, clams the garlic, and sauté until just

and Prosecco, cover and cook over coloured. Add the chillies, clams

a high heat for about 3 minutes and Prosecco, cover and cook over

until the clams open. (Discard any a high heat for about 3 minutes

clams that do not open.) Season until the clams open. (Discard any

with salt and pepper. Keep warm. clams that do not open.) Season

• Cook the spaghetti in lightly salted with salt and pepper. Keep warm.

boiling water until al dente, drain • Cook the spaghetti in lightly salted

and add to the clam sauce. Toss boiling water until al dente, drain

together over a high heat for and add to the clam sauce. Toss

2 minutes. Remove any empty together over a high heat for

shells. Check the seasoning, and 2 minutes. Remove any empty

serve garnished with the parsley. shells. Check the seasoning, and

  serve garnished with the parsley.

Spaghetti with courgettes

  serves 2

ingredients • Bring a large pan of lightly salted

200g/7oz spaghetti water to the boil, and cook the

about 3 tablespoons olive oil spaghetti until al dente.

2 courgettes, finely sliced • Heat 1 tablespoon of the oil in a

50g/2oz Parmesan cheese, large frying pan, and sauté the

freshly grated courgettes in batches until golden,

salt and freshly ground adding more oil when necessary.

black pepper • Drain the spaghetti well, add

  1⁄2 tablespoon of the oil and season

  generously with salt and pepper.

  • Toss the courgettes with the pasta,

  then divide between two warmed

  serving bowls. Sprinkle with the

  Parmesan just before serving.

Tuna & tomato noodles

  serves 4

ingredients • Heat the oil in a large frying pan.

3 tablespoons olive oil Add the garlic and dried chillies,

2 garlic cloves, finely chopped sauté for a few seconds, then add

2 dried red chillies, seeded and the onion. Sauté, stirring, for about

chopped 5 minutes until the onion softens.

1 large red onion, finely sliced • Add the tuna and olives to the

175g/6oz canned tuna in oil, pan, and stir until well mixed. Stir

drained in the tomatoes and any juices,

100g/4oz pitted black olives and bring to the boil. Season with

400g/14oz canned peeled plum salt and pepper, add the parsley,

tomatoes then reduce the heat and simmer

2 tablespoons chopped fresh gently for about 5 minutes until the

flat-leaf parsley tomatoes have broken down.

350g/12oz fresh egg noodles • Meanwhile, cook the noodles in

such as fettucine lightly salted boiling water for

salt and freshly ground 3–4 minutes until just tender. Drain

black pepper well, toss the noodles with the

  sauce and serve immediately.

Hazelnut pesto tagliatelle

  serves 4

ingredients • Put the garlic, basil leaves,

2 garlic cloves, crushed hazelnuts and cheese in a blender

25g/1oz fresh basil leaves or food processor, and purée to a

25g/1oz hazelnuts thick paste.

200g/7oz soft cheese such as • Cook the tagliatelle in lightly salted

mascarpone boiling water until al dente, then

225g/8oz dried tagliatelle drain well.

salt and freshly ground • Spoon the sauce onto the hot

black pepper pasta, tossing until melted through.

  Season with salt and pepper, and

  serve immediately.

Peppered chicken pasta

serves 4–6

ingredients  

700g/11⁄2lb skinless chicken breast 350ml/12fl oz chicken stock

  fillet, cut into strips 1 tablespoon freshly squeezed

2 teaspoons cracked black lemon juice

  peppercorns 75g/3oz Parmesan cheese,

2 garlic cloves, minced freshly grated

3 tablespoons olive oil salt and freshly ground

350g/12oz dried ribbon noodles black pepper

  such as fettucine  

•Toss the chicken with the peppercorns, garlic and 1 tablespoon of the oil. Cover and marinate in the refrigerator for at least 1 hour.

•Heat the remaining olive oil in a frying pan over a medium-high heat. Add the chicken and lightly brown all over for about 3 minutes. Add the stock and lemon juice, and reduce the heat to a simmer. Simmer the sauce for about 8 minutes. Season with salt and pepper.

•Meanwhile, cook the pasta in lightly salted boiling water until al dente. Drain well and toss with the chicken. Serve immediately, with the Parmesan in a separate bowl for sprinkling over the top.

Fig & chilli tagliatelle

  serves 4

ingredients • Bring a large pan of lightly salted

350g/12oz egg tagliatelle water to the boil, and cook the

2 tablespoons extra virgin tagliatelle until al dente. Drain.

olive oil • Meanwhile, heat a large frying

8 black figs, each cut into pan, add the oil and, when

8 wedges smoking, carefully put the figs in

2 dried red chillies, crumbled the pan, turning them immediately

finely grated zest of 2 lemons to caramelize. Season with salt

and juice of 1 and pepper, and add the chilli.

125ml/4fl oz double cream • Stir the lemon zest and juice into

50g/2oz Parmesan cheese, the cream, and mix into the cooked

freshly grated pasta. Add the figs and serve hot,

salt and ground black pepper scattered with the Parmesan.

Onion avgolemono soup 

serves 6

ingredients

4 large onions, thinly sliced 50g/2oz low-fat spread or butter 450ml/3⁄4pt vegetable stock 450ml/3⁄4pt skimmed milk

2 egg yolks

1⁄2 teaspoon freshly squeezed lemon juice

2 thick slices wholemeal bread, cubed

salt and freshly ground black pepper

•Preheat the oven to 200°C/400°F/Gas mark 6.

•Melt the low-fat spread or butter in a heavy saucepan, add the onions and cook gently, covered, for 10 minutes, stirring from time to time, until soft. Add the stock, and season with a little salt and pepper. Bring to the boil, reduce the heat and simmer gently for 30 minutes.

•Stir in the milk and heat through.

•Whisk the egg yolks with the lemon juice. Add 2 ladlefuls of the hot soup and whisk well. Stir the egg and lemon mixture into the soup, and heat through gently, still stirring, until slightly thickened. Do not allow the soup to boil or the egg will curdle.

•To make the croûtons, spread out the bread cubes on a baking tray, and bake in the oven for 10 minutes until a deep golden brown.

•Ladle the soup into warm individual bowls, and sprinkle with the croûtons just before serving.

Chinese cabbage soup

serves 4

ingredients 450g/1lb pak choi 600ml/1pt vegetable stock

1 tablespoon rice wine vinegar

1 tablespoon light soy sauce

1 tablespoon caster sugar

1 tablespoon dry sherry

1 fresh red chilli, seeded and thinly sliced

1 tablespoon cornflour

•Wash the pak choi thoroughly under cold running water, rinse and drain. Pat dry with kitchen paper. Trim the stems from the pak choi, and shred the leaves.

•Heat the stock in a large heavy saucepan. Add the pak choi and cook for 10–15 minutes.

•Mix together the vinegar, soy sauce, sugar and sherry in a small bowl. Add this mixture to the stock, together with the chilli. Bring to the boil, reduce the heat and cook for 2–3 minutes.

•Blend the cornflour with 2 tablespoons water to form a paste, and gradually stir into the soup. Cook, stirring constantly, until it thickens. Cook for a further 4–5 minutes, then ladle the soup into warm individual serving bowls and serve immediately.

Red onion & beetroot soup

serves 6

ingredients

2 teaspoons olive oil 350g/12oz red onions, sliced 2 garlic cloves, crushed 275g/10oz cooked beetroot, cut

into matchsticks

1.2litres/2pt vegetable stock 50g/2oz soup pasta, cooked

until al dente

2 tablespoons raspberry vinegar salt and freshly ground

black pepper

•Heat the oil in a casserole dish over a low heat, and add the onion and garlic. Sweat gently for 20 minutes or until soft and tender.

•Add the beetroot, stock, pasta and vinegar, and heat through. Season with salt and pepper to taste, and serve hot.

Smooth cheese soup

serves 4

ingredients

1 large potato, diced

• Put the vegetables in a saucepan

1 large carrot, diced

with the stock and herbs. Bring to

1 small onion, diced

the boil, reduce the heat, part-cover

1 celery stick, diced

and simmer gently for 15 minutes

600ml/1pt vegetable stock

until the vegetables are soft.

1⁄2 teaspoon dried mixed herbs

• Purée in a blender or food

100g/4oz low-fat Cheddar

processor, and return to the pan.

cheese, grated

Add the cheese and milk, and heat

150ml/5fl oz skimmed milk

gently until the cheese melts. Ladle

into bowls and serve hot.

Mushroom & corn soup

serves 4

ingredients

25g/1oz low-fat spread

• Heat the low-fat spread in a heavy

25g/1oz plain flour

saucepan. Add the mushrooms and

100g/4oz button mushrooms,

onion. Cook, stirring constantly with

sliced

a wooden spoon, for 3 minutes.

1 onion, finely chopped

Add the flour and cook, stirring, for

300ml/10fl oz vegetable stock

1 minute.

300ml/10fl oz skimmed milk

• Remove from the heat. Gradually

350g/12oz canned sweetcorn

blend in the stock, then the milk

kernels, drained

and sweetcorn. Return to the heat,

salt and freshly ground

bring to the boil, reduce the heat

black pepper

and simmer the soup gently for

4 teaspoons low-fat single

10 minutes, stirring occasionally.

cream, to garnish

Season with salt and pepper.

• Ladle into warm bowls and garnish

each serving with a swirl of cream.

Tomato & carrot soup

serves 4

ingredients

400g/14oz canned chopped

• Put all the ingredients except the

tomatoes

parsley in a heavy saucepan and

2 large carrots, grated

bring to the boil, stirring. Reduce

1 small onion, finely chopped

the heat, part-cover and simmer for

300ml/10fl oz vegetable stock

30 minutes.

(made with 1 stock cube)

• Discard the bay leaf, ladle the

1 teaspoon dried oregano

soup into bowls and serve hot,

pinch of grated nutmeg

garnished with the parsley.

pinch of salt

1 bay leaf

1 tablespoon chopped fresh

flat-leaf parsley

Curried carrot & apple soup

serves 4

ingredients

2 teaspoons sunflower oil

1 tablespoon mild korma curry powder

500g/1lb 2oz carrots, chopped

1 large onion, chopped

1 cooking apple, chopped 900ml/11⁄2pt chicken stock salt and ground black pepper

•Heat the oil in a saucepan over a low heat, and gently fry the curry powder for 2–3 minutes until fragrant.

•Add the carrots, onion and apple, stir well, then cover the pan. Cook over a very low heat for about 15 minutes, shaking the pan from time to time, until the vegetables are softened.

•Spoon the vegetable mixture into a blender or food processor, then add half the stock and blend until smooth.

•Return the mixture to the pan, and pour in the remaining stock. Bring the soup to the boil, and season with salt and pepper. Serve hot.

Green soup

serves 4

ingredients

1 tablespoon olive oil

1 small cucumber, cut into chunks

1 onion, chopped

75g/3oz watercress

1 garlic clove, chopped

100g/4oz green beans, trimmed

200g/7oz potato, cut into

and halved

2.5cm/1in cubes

salt and freshly ground

700ml/11⁄4pt vegetable stock

black pepper

•Heat the oil in a large saucepan. Sweat the onion and garlic for 3–4 minutes until softened. Add the potato and cook for a further 2–3 minutes.

•Stir in the stock, bring to the boil and leave to simmer for 5 minutes.

•Add the cucumber to the saucepan, and cook for a further 3 minutes or until the potatoes are tender.

•Add the watercress and allow to wilt, then transfer the mixture to a blender or food processor and purée until smooth.

•Bring a small saucepan of water to the boil. Cook the beans for 3–4 minutes until tender. Add the beans to the soup, season and warm through.

Mussel salad

serves 4–6 ingredients 450g/1lb new potatoes 2 bay leaves 900g/2lb black mussels pinch of saffron threads 175ml/6fl oz dry white wine 4 tablespoons sour cream 1 small onion, sliced 2 teaspoons chopped fresh parsley 2 sprigs of fresh thyme salt and ground black pepper Put the potatoes in a pan of cold, lightly salted water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender. Drain and leave to cool. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the work surface. Rinse well. Put the wine, onion, thyme, bay leaves and half the mussels in a saucepan with a tight-fitting lid. Cover and cook over a high heat, stirring once, for 4–5 minutes until the mussels start to open. Remove the mussels as they open (discard any that remain closed). Cook the remaining mussels the same way and leave to cool. Reserve 125ml/4fl oz of the mussel cooking liquid and strain. While it is still warm, stir in the saffron. Whisk in the sour cream and season well. Cut the potatoes into quarters. Remove the mussels and discard the shells. Combine the potatoes and mussels in a bowl, and add the saffron dressing.Sprinkle with the parsley, and serve immediately. Spicy noodle salad serves 4 ingredients • In a large bowl, mix the noodles 250g/9oz cooked rice noodles with the broccoli and mangetout, 175g/6oz broccoli, blanched and toss with the sesame oil, plum 175g/6oz mangetout, blanched sauce and soy sauce. 2 teaspoons sesame oil • Sprinkle with the spring onions and 2 tablespoons plum sauce chillies, and serve. 4 tablespoons soy sauce sliced spring onions, to serve chopped fresh red chillies, to serve Waldorf chicken salad serves 4 ingredients • Quarter, core and dice the apples. 500g/1lb 2oz red apples Put the diced apple in a bowl with 3 tablespoons freshly squeezed the lemon juice and 1 tablespoon lemon juice of the mayonnaise. Cover with 150ml/5fl oz mayonnaise cling film; leave for 40 minutes. 1 bunch of celery, thinly sliced • Add the celery, shallots, garlic and 4 shallots, sliced walnuts to the apple, mix then add 1 garlic clove, crushed the remaining mayonnaise and 75g/3oz walnuts, chopped blend thoroughly. Add the chicken 500g/1lb 2oz skinless lean and mix well. cooked chicken, cubed • Line a salad bowl with the lettuce 1 Cos lettuce leaves. Pile the chicken salad into salt and ground black pepper the centre, season and serve. Asparagus & potato salad serves 6 ingredients 450g/1lb small waxy potatoes 225g/8oz young spinach leaves, 125ml/4fl oz extra virgin olive oil rinsed and drained 2 shallots, finely chopped) salt and freshly ground 4 tablespoons white wine vinegar black pepper 900g/2lb fresh asparagus tips or young asparagus, trimmed Preheat the oven to 220°C/425°F/Gas mark 7. Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 20–30 minutes until just soft to the centre, then cool. Meanwhile, in a small bowl, whisk together some salt, pepper, the shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes. Cook the asparagus in lightly salted boiling water for 3–4 minutes. Drain carefully, and put into a bowl of ice-cold water to retain the colour and stop the spears cooking further. Drain again, then add to the potatoes with the spinach.Toss together carefully, and serve. Crab & crispy noodles i ngredients serves 4–6 vegetable oil for deep-frying For the dressing 50g/2oz Chinese rice noodles 50ml/2fl oz vegetable oil 2 cooked crabs 1 tablespoon sesame oil 100g/4oz alfalfa sprouts 1⁄2 fresh red chilli, seeded and 1 small iceberg lettuce finely chopped 4 sprigs of fresh coriander, 1 piece preserved stem ginger in chopped syrup, cut into strips, drained, 1 tomato, peeled and diced and 2 teaspoons syrup reserved 4 sprigs of fresh mint, roughly 2 teaspoons light soy sauce chopped juice of 1⁄2 lime To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice. Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper. Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts.Serve. Simple bean salad serves 6 ingredients • Heat the oil in a small heavy pan. 2 tablespoons olive oil Sauté the garlic until golden but 2 garlic cloves, sliced not scorched. Stir in the beans, 2 x 400g/14oz cans flageolet then leave to marinate in the oil for beans, drained and rinsed 10–15 minutes. extra virgin olive oil for drizzling • When ready to serve, drizzle a 2 tablespoons basil pesto little oil over until the beans are freshly squeezed lemon juice generously coated, then add the salt and freshly ground pesto sauce and lemon juice to black pepper taste. Season with salt and pepper, small handful of fresh basil then stir in the basil leaves. Serve leaves straight away. Crab, melon & cucumber serves 4 ingredients • Whisk together the vinegar and oil, 2 tablespoons white wine and season with salt and pepper. vinegar In a bowl, toss the crabmeat in half 150ml/5 fl oz olive oil the dressing. Add the pickled salt and ground black pepper ginger and root ginger. 2 tablespoons pickled ginger, • Arrange a few chicory leaves, chopped cucumber ribbons and a melon 2.5cm/1in piece of fresh root quarter on each of four serving ginger, peeled and grated plates. Spoon the crabmeat and 225g/8oz fresh cooked white remaining dressing over the top, crabmeat, flaked and serve. 1 large head chicory, trimmed and leaves separated 1⁄2 cucumber, seeded and pared into ribbons 1 charentais melon, peeled, seeded and cut into quarters

Beef & mushroom burgers

serves 4
ingredients
1 small onion, chopped 150g/5oz small cup mushrooms 450g/1lb lean minced beef 50g/2oz fresh wholemeal
breadcrumbs
1 teaspoon dried mixed herbs
1 tablespoon tomato purée flour for shaping
salt and freshly ground black pepper
•Put the onion and mushrooms in a blender or food processor, and whiz until finely chopped. Add the beef, breadcrumbs, herbs and tomato purée, and season with salt and pepper. Blend for a few seconds until the mixture binds together but still has some texture.
•Divide the mixture into 8 to 10 pieces, then press into burger shapes using lightly floured hands.
•Cook the burgers in a non-stick frying pan or under a hot grill for 12–15 minutes, turning once, until evenly cooked. Serve hot.

Veal Marsala

serves 2
ingredients
2 veal escalopes flour for dredging
1⁄2 teaspoon dried oregano, crumbled
8 field mushrooms, stalks removed and caps thinly sliced
about 25g/1oz butter
2 tablespoons olive or sunflower oil 150ml/5fl oz Marsala
salt and freshly ground black pepper
•If necessary, put the veal escalopes between two sheets of greaseproof paper or cling film, and gently pound with a meat mallet or wooden rolling pin to flatten. Trim any rough edges if necessary.
•Put enough flour for dredging in a shallow bowl or plate. Season with salt and pepper, and the oregano. Dredge the escalopes in the seasoned flour, gently shaking off any excess. (If you like, you can omit this step, and simply season the veal without dredging in the flour.)
•Put the oil and a knob of butter in a heavy frying pan over a medium heat. When the butter has melted and is starting to foam (do not allow to burn), add the escalopes and fry for 2 minutes on each side. Remove to a plate, cover with foil and keep warm.
•Pour the Marsala into the pan and boil it down, deglazing the pan by scraping up any bits stuck to the pan using a wooden spoon. Add the cooked mushrooms and toss through.
•Put an escalope on each of two serving plates, pour over the mushroom sauce and serve immediately.

Veal chops & mushrooms

serves 4
ingredients
25g/1oz margarine or butter 4 lean loin veal chops
1 onion, chopped 450g/1lb mushroom caps 225g/8oz white onions 1 tablespoon plain flour
1 tablespoon tomato purée 175ml/6fl oz chicken stock 150ml/5fl oz dry white wine 50g/2oz chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
1 small bay leaf
1 tablespoon chopped fresh flat-leaf parsley
•Preheat the oven to 170°C/325°F/Gas mark 3.
•Melt the margarine or butter in a large heavy frying pan. Add the veal chops and brown over a high heat. Transfer to a shallow casserole dish.
•In the same frying pan, sauté the onions. Add the remaining ingredients except the parsley. Cover the pan and cook for 5 minutes.
•Pour the mixture over the chops. Cover the casserole dish and bake in the oven for 1 hour. Sprinkle with the parsley before serving hot.

Pork with port & coffee sauce

serves 6
ingredients
1.8kg/4lb pork loin, boned 225ml/8fl oz strong espresso coffee 125ml/4fl oz single cream 75ml/3fl oz port
2 teaspoons granulated sugar
2 teaspoons cornflour
•Preheat oven to 180°C/350°F/Gas mark 4.
•Remove the rind from the pork and trim the fat to make a 1cm/1⁄2in layer. Roll and tie the meat with string. Put the meat in a roasting tin, and roast in the oven for 30 minutes.
•Combine the coffee, half the cream, half the port and the sugar, and pour over the pork. Continue roasting the pork for 11⁄2 hours, basting it every 15 minutes with the coffee mixture.
•Remove the pork from the oven when cooked. Keep covered in a warm place while making the sauce. Skim off the fat from the pan juices, and transfer the juices to a small saucepan. Add 50ml/2fl oz water, the remaining cream and port, and the cornflour. Cook until thickened, then strain. Slice the pork thinly and drizzle with sauce. Serve immediately.

Ginger & honey-glazed gammon

serves 10
ingredients 4.5–6.8kg/10–15lbunsmoked
gammon on the bone
2 shallots, peeled and halved
6 cloves
3 bay leaves
2 celery sticks, cut into 5cm/2in lengths
2 tablespoons English mustard 5cm/2in piece of fresh root ginger,
thinly sliced
For the glaze
225g/8oz dark muscovado sugar 2 tablespoons clear honey 125ml/4fl oz brandy
•Put the gammon in a heavy pan with the shallots, cloves, bay leaves, celery and enough cold water to cover. Bring to the boil, cover and simmer gently for about 5 hours. Skim off any scum using a slotted spoon. Lift the ham out of the pan, discard the vegetables and herbs, and allow the gammon cool.
•Preheat the oven to 200°C/400°F/Gas mark 6.
•Using a sharp knife, carefully cut away the gammon’s thick skin to leave an even layer of fat. Score a diamond pattern in the fat. Put the gammon in a roasting tin, smother evenly with the mustard and tuck the ginger into the scored fat.
•To make the glaze, put the sugar, honey and brandy in a pan, and heat until the sugar has dissolved. Brush over the gammon.
•Cook the gammon in the oven for 30–40 minutes, basting every 10 minutes. Serve either hot or cold, cut into slices.

Chargrilled pork fillet with apple sauce

serves 4
ingredients
450g/1lb pork fillet, trimmed 150ml/5fl oz cider
1 tablespoon light muscovado sugar
1 teaspoon Dijon mustard
2 garlic cloves, crushed
2 sprigs of fresh rosemary sprigs, bruised
2 tablespoons olive oil
finely grated zest and juice of 2 lemons
2 tablespoons golden sultanas
1 teaspoon chopped fresh thyme leaves
2 dessert apples
salt and freshly ground black pepper
•Trim the pork fillets of any fat, and cut into 1cm/1⁄2in thick rounds before placing in a bowl. Mix together half of the the cider with the sugar, mustard, garlic, rosemary sprigs, oil, half of the lemon zest and
1 tablespoon of the lemon juice. Pour over the pork, and rub all over the meat. Cover and chill until needed.
•To make the sauce, put the remaining lemon zest in a small mixing bowl with 2 tablespoons lemon juice, the remaining cider, the sultanas and thyme leaves. Peel, core and finely dice the apples, one at a time, mixing them in as you go. Season with salt and pepper, and set aside.
•Preheat the grill until hot. Remove the meat from its marinade, and season with salt and pepper. Cook the meat under the grill for 3 minutes per side, removing as soon as it is just cooked through, so that it retains its tenderness. Serve with the apple sauce.

Beef & pumpkin curry

serves 4–6
ingredients
3 tablespoons sesame oil
2 teaspoons dried chilli flakes
1 teaspoon ground turmeric 600g/11⁄4lb sirloin steak, cut into
2.5cm/1in cubes 300ml/10fl oz beef stock
1 teaspoon soft brown sugar 450g/1lb pumpkin, peeled, seeded and cut into 2.5cm/1in cubes 1⁄2 teaspoon salt
For the spice paste
2 large onions, chopped
4 garlic cloves, chopped
2 stalks lemon grass, tough outer layer removed, chopped
2.5cm/1in piece of fresh root ginger, chopped
•Put all the ingredients for the spice paste in a blender or food processor, and work into a coarse paste.
•Heat the oil in a large flameproof casserole dish, add the spice paste and fry over a gentle heat, stirring for about 5 minutes until softened and aromatic. Add the chilli flakes and turmeric, and fry for a further 2 minutes.
•Add the steak to the pan, stir well to coat in the spice mixture and fry, stirring frequently, for 5 minutes. Add the stock and sugar to the curry, and bring to the boil. Reduce the heat, cover the pan and cook, stirring occasionally, for 35 minutes or until the steak is tender.
•Add the pumpkin and salt to the pan, and stir gently to mix. Cover and cook for a further 10 minutes or until the pumpkin is tender. Adjust the seasoning to taste. Serve hot.

Asparagus & bean beef

serves 4
ingredients
225g/8oz beef, cut across the grain into thin slices
1⁄4 teaspoon baking powder, dissolved in 2 teaspoons water
1 tablespoon groundnut oil
1⁄2 teaspoon salt 450g/1lb asparagus
1 tablespoon vegetable oil
1 tablespoon Chinese fermented black beans, minced with
4 garlic cloves
1 tablespoon rice wine
2 teaspoons light soy sauce
For the marinade
1 teaspoon cornflour
1 teaspoon light soy sauce
1⁄2 teaspoon rice wine
1⁄2 teaspoon granulated sugar
1⁄2 teaspoon salt
•Put the beef in a bowl or glass dish. Stir the baking powder solution into the beef to help tenderize it. Stir together the marinade ingredients, and marinate the beef for 1 hour in the refrigerator.
•In a heavy pan, heat the groundnut oil over a high heat. Add the salt, asparagus and 50ml/2fl oz water. Cover the pan for 2 minutes and cook. When done, transfer the asparagus to a platter.
•Place the pan over a high heat, and add the vegetable oil. Stir-fry the black bean and garlic mixture for a few seconds.
•Add the beef and stir-fry quickly until barely cooked. Add the rice wine and soy sauce, and heat until sizzling. Stir in the asparagus and toss quickly to heat through. Serve immediately.

Steak, kidney & mushroom pie

serves 4
ingredients
2 tablespoons vegetable oil 100g/4oz bacon, chopped 1 onion, chopped
500g/1lb 2oz chuck steak, diced 2 tablespoons plain flour 100g/4oz lamb’s kidneys
1 bouquet garni 400ml/14fl oz beef stock 100g/4oz button mushrooms 225g/8oz ready-made puff pastry beaten egg, to glaze
salt and freshly ground black pepper
•Preheat the oven to 170°C/325°F/Gas mark 3.
•Heat the oil in a heavy pan, add the bacon and onion, and sauté, stirring, until lightly browned. Toss the steak in the flour, add to the pan in batches and sauté, stirring, until browned.
•Toss the kidneys in the flour, and add to the pan with the bouquet garni. Sauté until browned.
•Transfer the mixture to a casserole dish, then pour in the stock, cover and cook in the oven for 2 hours.
•Remove from the oven, stir in the mushrooms and season with salt and pepper. Leave to cool.
•Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry to 2cm/1in larger than the top of a 1.2 litre/2pt pie dish. Cut off a strip and fit around the dampened rim of the dish to make a collar. Brush the pastry with water.
•Tip the meat mixture into the dish. Lay the pastry round over the dish and press the edges together to seal. Knock up the edges with the back of a knife. Make a small slit in the pastry, brush with the beaten egg and bake in the oven for 20 minutes.
•Reduce the oven temperature to 180°C/350°F/Gas 4, and bake for a further 20 minutes. Serve hot.

Beef daube

serves 6–8
ingredients 25g/1oz butter
1 large onion, cut into wedges
2 celery sticks, chopped
1 green pepper, seeded and chopped
450g/1lb sirloin steak, trimmed and cut into strips
1kg/21⁄2lb lean braising steak, cubed 50g/2oz plain flour, seasoned with
salt and black pepper 600ml/1pt beef stock
2 garlic cloves, crushed 150ml/5fl oz red wine
2 tablespoons red wine vinegar
2 tablespoons tomato purée
1⁄2 teaspoon Tabasco sauce
1 teaspoon chopped fresh thyme
2 bay leaves
1⁄2 teaspoon Cajun spice mix
•Heat the butter in a large heavy casserole dish. Add the onion wedges and sauté until browned on all sides. Remove with a slotted spoon and set aside.
•Add the celery and pepper to the dish, and cook until softened. Remove the vegetables with a slotted spoon and set aside.
•Coat the meat in the seasoned flour, add to the pan and sauté until browned on all sides. Add the stock, garlic, wine, vinegar, tomato purée, Tabasco and thyme, and heat gently.
•Return the onions, celery and pepper to the pan. Tuck in the bay leaves and sprinkle with the Cajun seasoning.
•Bring to the boil, transfer to the oven and cook for 3 hours or until the meat and vegetables are tender. Serve with French bread.

Beef & pork ragù

serves 4
ingredients
15g/1⁄2oz dried porcini mushrooms 225g/8oz boneless beef chuck,
trimmed of all fat 225g/8oz lean boneless pork,
trimmed of all fat 50g/2oz butter
3 shallots, chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon flour 175ml/6fl oz beef stock 150ml/5fl oz dry white wine
salt and freshly ground black pepper
•Soak the porcini mushrooms in 250ml/9fl oz warm water for
30 minutes. Drain the porcini, reserving the liquid and squeezing excess water out of the porcini and into the bowl. Chop the porcini. Strain the soaking liquid and reserve.
•Cut the beef and pork into 1cm/1⁄2in dice.
•Melt the butter in a large pan over a medium-low heat. Add the shallots, celery, carrot and porcini mushrooms. Increase the heat to medium and sauté for about 5 minutes until lightly coloured. Stir in the parsley.
•Reduce the heat and add the meat. Brown lightly on all sides. Stir in the flour, pour in the reserved porcini liquid, beef stock and wine, and season with salt and pepper.
•Stir, cover and simmer very gently for 21⁄2–3 hours, stirring occasionally, until the meat begins to disintegrate and the sauce thickens. Serve hot with freshly cooked pasta.

Aubergine, mozzarella & Cheddar hotpot

serves 4
ingredients
4 large white potatoes, thinly sliced
2 tablespoons olive oil
1 aubergine, sliced
1 large onion, sliced
275g/10oz canned chopped plum tomatoes
425g/15oz canned cooked chickpeas, drained
25g/1oz green lentils such as Puy, picked and rinsed
2 garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley
25g/1oz mozzarella cheese, finely grated
25g/1oz Cheddar cheese, finely grated
1 tablespoon boiling water salt and freshly ground black pepper
•Put the potatoes in a saucepan of salted cold water. Bring to the boil, and cook until beginning to soften – do not cook completely. Drain and set aside.
•Heat the oil in a frying pan and gently sauté the aubergine until it begins to brown. Turn and repeat on the other side. As each piece is done, remove to kitchen paper.
•When the aubergine is cooked, stir the onion in the frying pan until softened, but not browned. Stir in the tomatoes, chickpeas, lentils, garlic, parsley and seasoning. Cook over a medium heat for 40 to 45 minutes, or until the lentils are tender.
•Preheat the oven to 200°C/400°F/Gas mark 6.
•Mix the cheeses together. Add the boiling water to make a paste.
•When the tomato mixture is ready, spoon the remaining mixture over the bottom of a large casserole dish. Cover with half the aubergine and add another third of the tomato mixture. Layer on the remaining aubergine.
•Spread a third of the cheese mixture on to the aubergine. Add half the potatoes, another third of the cheese and then the remaining potatoes. Finish with the final third of cheese.
•Cover and bake in the middle of oven for 30 minutes. Remove the lid and bake for a further 10 minutes to brown.

Baked squash casserole
serves 10
ingredients
1.8kg/4lb butternut squash, peeled, seeded and chopped
1 egg
200g/7oz coorse dried breadcrumbs
75g/3oz soft brown sugar
1⁄2 tablespoon chopped onion 100g/4oz green pepper, diced salt and freshly ground black pepper
•Preheat the oven to 180°C/350°F/Gas mark 4.
•Drop the squash into a large saucepan with enough boiling water to cover. Return to the boil, reduce the heat and cook until tender, then drain, reserving the cooking liquid. Mash the squash.
•In a bowl, combine the squash and its cooking liquid, egg, two-thirds of the breadcrumbs, the sugar, onion and green pepper. Season with salt and pepper.
•Turn the mixture into a large casserole dish, and cover with the remaining breadcrumbs. Bake in the oven for about 30 minutes until lightly browned. Serve hot.

Chunky vegetable chilli
serves 8–10
ingredients
150g/5oz quick-cooking barley 1 aubergine, diced
1⁄2 large red pepper, seeded and chopped
1⁄2 large green pepper, seeded and chopped
1 onion, chopped
3 garlic cloves, minced
400g/14oz canned chopped plum tomatoes
425g/15oz canned cooked black beans, drained
1⁄2 teaspoon chilli powder 150g/5oz fresh spinach, chopped salt and freshly ground
black pepper
•Bring 1.2 litres/2pt water to the boil in a large deep heavy frying pan. Stir in the barley. Cover and reduce the heat. Simmer for about
10 minutes until the barley is tender.
•Add the aubergine, peppers, onion and garlic. Stir thoroughly, cover and cook over a medium heat for about 20 minutes until the aubergine is softened and the other vegetables are tender, removing the lid to stir frequently to prevent the mixture catching on the bottom of the pan.
•Tip in the tomatoes and black beans, add the chilli powder, and season with salt and pepper. Stir to combine, and cook for a further 5 minutes. Add the spinach, stir through and cook for 2–3 minutes until the spinach is wilted. Serve immediately.

Bean stew with herb dumplings
serves 4
ingredients
425g/15oz canned cooked red
kidney beans, drained
425g/15oz canned cooked
haricot beans, drained
400g/14oz canned chopped
plum tomatoes
1 tablespoon tomato purée
200g/7oz canned sweetcorn
kernels, drained
1 garlic clove, crushed
1 bay leaf
300ml/10fl oz vegetable stock
275g/10oz green beans, topped
and tailed, cut into lengths
1 tablespoon chopped fresh
flat-leaf parsley, to serve
salt and freshly ground
black pepper

For the herb dumplings
100g/4oz self-raising flour
25g/1oz butter
1 teaspoon dried mixed herbs

•Put the kidney and haricot beans in a large heavy saucepan or flameproof casserole dish. Add the tomatoes, tomato purée, sweetcorn, garlic and bay leaf, and stir to mix through evenly.
•Pour in the stock, and season lightly with salt and pepper. Bring to the boil, reduce the heat and simmer gently for 5 minutes.
•Meanwhile, sift the flour into a bowl with a little salt and pepper. Rub in the butter with your fingertips until the mixture resembles rough crumbs. Stir in the herbs. Mix with just enough cold water to form a soft but not too sticky dough.
•Add the green beans to the vegetable mixture. Shape the dough into eight round balls, and carefully drop into the top of the stew. Cover and simmer gently for 15–20 mintues until the dumplings are fluffy and risen.
•To serve, discard the bay leaf. Sprinkle the stew with the parsley, and serve hot, allowing two dumpling for each serving.

Baked barley & broad bean casserole
serves 4
ingredients
50g/2oz onion, minced
about 2 tablespoons vegetable oil 150g/5oz skinned cooked
broad beans
100g/4oz cooked pearl barley 225ml/8fl oz soy milk 75g/3oz raw wheatgerm
25g/1oz plain flour
3 tablespoons prepared mustard 75ml/3fl oz clear honey 75ml/3fl oz tomato ketchup
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon chilli powder
•Sweat the onion in a little oil for a few minutes until soft and translucent. Using a slotted spoon, transfer to a large bowl and cool slightly.
•Once the onion is cool enough, add 1 tablespoon oil to the bowl together with all the other remaining ingredients. Mix together and leave to stand for 30 minutes.
•Preheat the oven to 180°C/350°F/Gas mark 4. Turn the mixture into an oiled casserole dish, and bake for 40 minutes. Serve hot.

Barley & pine nut casserole

serves 6–8

ingredients 200g/7oz pearl barley 75g/3oz butter 75g/3oz pine nuts

1 onion, chopped

100g/4oz fresh flat-leaf parsley, minced

100g/4oz fresh chives, minced 900ml/13⁄4pt canned condensed

beef soup

salt and freshly ground black pepper

•Preheat the oven to 190°C/375°F/Gas mark 4.

•Rinse the barley in cold water and drain well. Set aside.

•Melt 25g/1oz of the butter in a frying pan over a medium heat, then add the pine nuts and cook until lightly toasted, stirring constantly and taking care not to scorch. Remove the pine nuts with a slotted spoon, and set aside.

•Heat the remaining butter in the pan until melted, then add the barley and onion. Cook, stirring constantly, until the barley is lightly toasted and the onion is tender. Remove from the heat and stir in the reserved pine nuts, parsley and chives. Season with salt and pepper.

•Spoon the barley mixture into a casserole dish.

•Bring the beef soup to the boil in a medium saucepan, pour over the barley mixture in the casserole dish and stir well. Cook in the oven, uncovered, for 1 hour 10 minutes or until the barley is tender and the liquid has been absorbed. Serve hot.

Red snapper casserole

ingredients

700g/11⁄2lb red snapper fillets

plain flour for dredging

50g/2oz butter

175g/6oz green chilli sauce

350g/12oz Cheddar cheese, grated

2 tablespoons chopped fresh flat-leaf parsley salt and freshly ground

serves 6

• Preheat the oven to 180°C/ 350°F/Gas mark 4.

• Season a little flour with salt and pepper. Dredge the snapper fillets in the seasoned flour.

• Heat the butter in a frying pan, and lightly sauté the fillets on both sides, in batches if necessary.

• Transfer the fillets to a large casserole dish. Divide the chilli sauce and cheese among them. 

Bake for about 12 minutes.

• Sprinkle with the parsley, and serve immediately.

Cod stew

ingredients

50g/2oz butter

4 carrots, chopped

2 onions, chopped

900g/2lb potatoes, sliced

4 tomatoes, sliced

11⁄2 tablespoons plain flour

125ml/4fl oz milk

3 cod fillets salt and freshly ground

serves 4–6

• Melt the butter in a heavy saucepan. Add the carrots and onions, and sweat until soft.

• Add the potatoes and tomatoes, and season with salt and pepper.

• Pour in enough water to come to just below the top layer of tomatoes and bring to the boil. Boil slowly for 20 minutes.

• Mix the flour and milk together until smooth, and stir into the stew.

Lay the cod on top of the stew, and cook for 10–20 minutes. Serve hot.

Prawn & spinach stew

ingredients 

175g/6oz mushrooms, sliced 

1 onion, chopped 

1 garlic clove, minced 

25g/1oz butter 

25g/1oz plain flour 

1⁄8 teaspoon ground nutmeg 

1⁄8 teaspoon ground black pepper 

1 bay leaf 

400ml/14fl oz vegetable stock 

225ml/8fl oz milk 

225g/8oz peeled and deveined 

cooked prawns 

200g/7oz fresh spinach, torn 

75g/3oz Gruy?re cheese, 

grated 

serves 4

• In a medium saucepan, cook the mushrooms, onion and garlic in the butter until soft. Stir in the flour, nutmeg and pepper, and add the bay leaf.

• Add the stock and milk, and cook, stirring, until the mixture has thickened. Add the prawns and cook for a further 2 minutes. Add the spinach and cheese.

• Cook and stir until the spinach wilts and the cheese melts. Remove and discard the bay lea. Serve hot.

Dover sole stew

ingredients

400ml/14fl oz chicken stock

275g/10oz canned condensed

French onion soup

200g/7oz potatoes, cubed

175g/6oz celery, sliced

450g/1lb Dover sole, cut into

2.5cm/1in pieces

150g/5oz baby carrots

150g/5oz courgette,

thinly sliced

400g/14oz canned chopped tomatoes

1⁄2 teaspoon dried thyme

1⁄2 teaspoon dried rosemary

serves 4

• Put the stock, soup, potatoes and celery in a large casserole dish, and bring to the boil. Reduce the heat to medium, cover and cook for 5 minutes.

• Add the remaining ingredients and cook, covered, for a further 10 minutes or until the fish is cooked and the vegetables are tender. Serve hot.

Potato & leek casserole

ingredients

300g/11oz leeks, cut into

1cm/1⁄2in pieces

150g/5oz carrots, grated

2 tablespoons olive oil

1 teaspoon dried rosemary

serves 4

900g/2lb potatoes, sliced into

thin rounds

225ml/8fl oz vegetable stock

50g/2oz fresh parsley, chopped

salt and ground black pepper

•Preheat the oven to 190°C/375°F/Gas mark 5. In a deep frying pan, coat the leeks and carrots with oil. Cover and sweat over a low heat until soft. Add the rosemary, season with salt and pepper, and mix well.

•Layer a casserole dish with one-third of the potatoes, then half of the seasoned vegetables. Repeat the layers and finish with the last third of the potatoes. Pour the stock evenly into the casserole dish. Cover and bake in the oven for 50 minutes.

•Remove the lid and bake, uncovered, for a further 20 minutes. Garnish withthe parsley and serve hot.

Brown rice stew

ingredients

500ml/16fl oz chicken stock

200g/7oz long-grain brown rice

850g/13⁄4lb canned chopped

plum tomatoes

3 carrots, sliced

3 onions, chopped

1 large onion, chopped

1 celery stick, sliced

3 garlic cloves, chopped

1 bay leaf

3 knackwurst sausages, sliced

1 teaspoon dried oregano

1 teaspoon dried basil

1⁄2 teaspoon dried thyme

serves 8

• Put the stock, rice, tomatoes, carrots, onions, celery, garlic and bay leaf in a large flameproof casserole dish. Cover and cook over a high heat for 10 minutes or until boiling, then stir.

• Reduce the heat to medium and simmer, covered, for 45–60 minutes until the rice is tender.

• Stir in the sausages, oregano, basil and thyme, and leave to stand, covered, for 15 minutes. Discard the bay leaf, and serve immediately.

One-pot macaroni & cheese

serves 2

ingredients

200g/7oz elbow macaroni

250g/9oz Cheddar cheese,

grated

25g/1oz butter

2 tablespoons double cream

pinch of paprika

pinch of ground white pepper

pinch of cayenne pepper

• Bring a large saucepan of salted water to a boil. Stir in the pasta and return the water to a rapid boil. Continue boiling for 4 minutes, stirring occasionally.

• Reduce the heat to medium, and continue to boil the pasta, stirring frequently, for a further 7 minutes.

• Drain the pasta in a colander, then return to the pan. Stir in the remaining ingredients, stirring well until the cheese is melted.

• Serve immediately