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JERUSALEM ARTICHOKE SOUP

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FEEDS 4-6 | PREPARATION TIME – 10 MINUTES | COOKING TIME – 40 MINUTES

INGREDIENTS:
SOUP
-
2 TBSP BUTTER
1 WHITE ONION- PEELED AND DICED
1 STALK OF CELERY- FINELY DICED
2 CLOVES OF GARLIC, PEELED AND CRUSHED
1 FRESH BAY LEAF
1KG JERUSALEM ARTICHOKE – THOROUGHLY WASHED, PEELED, PEELINGS KEPT AND ROUGHLY CHOPPED
1.2LTRS OF GOOD QUALITY CHICKEN OR VEGETABLE STOCK
GENEROUS SPRINKLE OF SEA SALT FLAKES- TO TASTE
GOOD SPRINKLE OF WHITE PEPPER

CRUMBLE-
KNOB OF BUTTER
GOOD GLUG OF OIL
SKINS OF THE JERUSALEM ARTICHOKES FINELY CHOPPED
2 HANDFULS OF COOKED CHESTNUTS- ROUGHLY CHOPPED
2 HANDFUL OF FRESH BREADCRUMBS
HALF A BUNCH OF SAGE- FINELY CHOPPED
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
HANDFUL OF FINELY GRATED PARMESAN

FOR THE SOUP BEGIN BY MELTING THE BUTTER, ONCE MELTED ADD IN THE ONION, CELERY AND GARLIC AND ALLOW TO SWEAT UNTIL THE ONION TURNS TRANSLUCENT AND SWEET | ADD IN THE BAY LEAF FOLLOWED BY THE JERUSALEM ARTICHOKES (FOR A WHITER CLEANER DISH PEEL THE ARTICHOKE FOR A MORE RUSTIC CHESTNUT COLOUR SOUP KEEP THE SKINS ON, MUCH OF THE FLAVOUR IS IN THE SKINS) | ADD IN YOUR STOCK, BRING TO THE BOIL THEN ALLOW TO SIMMER FOR AROUND 35- 40 MINUTES, OR UNTIL THE ARTICHOKES ARE SOFT AND ABLE TO BE BLITZED TO A SMOOTH CONSISTENCY | CHECK AND ADJUST SEASONING TO YOUR TASTE

FOR THE CRUMBLE, COMBINE THE BUTTER AND OIL, PLACE OVER A MEDIUM HEAT AND ONCE HOT ADD IN THE FINELY CHOPPED JERUSALEM ARTICHOKES, COOK FOR AROUND 10 MINUTES UNTIL SOFT | ADD IN THE CHESTNUTS, BREADCRUMBS, SAGE AND SEASONING. ALLOW THE BREADCRUMBS TO CRISP UP | THEN ADD IN THE PARMESAN, COMBINE AND SERVE WITH YOUR SOUP.


CRUMPET NUT BUTTER AND BLACKBERRIES

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PREPARATION TIME: 5 MINUTES PER CRUMPET | RESTING TIME: 40 MINUTES | MAKES: 10

INGREDIENTS:
170G PLAIN FLOUR
170G STRONG WHITE FLOUR
14G DRIED YEAST (2 SACHETS)
1 TSP CASTER SUGAR
340ML WARM MILK
160ML WARM WATER (PLUS A LITTLE EXTRA IF NECESSARY)
1/2 BICARBONATE OF SODA
1 TSP SALT
VEGETABLE OIL FOR FRYING

4 CRUMPET / EGG RINGS
PUNNET OF BLACKBERRIES - WASHED
NUT BUTTER OF YOUR CHOICE

COMBINE THE FLOURS AND YEAST AND SET TO ONE SIDE.

NOW COMBINE THE SUGAR WITH THE WARM MILK, AND ONCE DISSOLVED ADD INTO THE FLOUR AND YEAST. THOROUGHLY COMBINE, BEATING WITH A WOODEN SPOON UNTIL THE BATTER NO LONGER HAS LUMPS. COVER WITH CLINGFILM OR A TEA TOWEL AND ALLOW TO PROVE FOR AROUND 30 MINUTES.

AFTER THE BATTER HAS RISEN (AND FALLEN) COMBINE THE WARM WATER, BICARBONATE OF SODA AND SALT THEN GRADUALLY BEGIN TO COMBINE WITH THE BATTER UNTIL YOU HAVE A MUCH LOOSER CONSISTENCY. ALLOW TO REST AGAIN FOR AROUND 20-25 MINUTES BEFORE FRYING THE CRUMPETS. HEAT A LARGE FRYING PAN OVER A MEDUM HEAT AND LIGHTLY OIL. SET YOUR CRUMPET OR EGG RINGS ON TOP OF THE FRYING PAN AND SPOON IN TO LARGE TABLESPOONS OF THE BATTER INTO EACH. COOK FOR AROUND 3-4 MINUTES- AIR BUBBLES SHOULD START TO FORM, AT WHICH POINT YOU CAN FLIP THEM AND COOK ON THE OTHER SIDE FOR ANOTHER 3 MINUTES OR SO.

SERVE WHILE WARM OR COOL AND RE TOAST WHEN YOU’RE READY TO EAT THEM.


DRUNKEN CARROT CAKE

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WITH EXTRA SPICE/STEM GINGER AND MARMALADE
26-28CM /LARGE BUNDT TIN

INGREDIENTS:
140G RAISINS
100G DRIED APRICOTS- ROUGHLY CHOPPED
8 DATES  –STONES REMOVED CHOPPED
2 GENEROUS GLUG OF BRANDY

GENEROUS KNOB OF BUTTER FOR GREASING

580G SELF –RAISING FLOUR- SIFTED
2 HEAPED TSP OF BAKING POWDER
3 HEAPED TSP OF GROUND CINNAMON
3 TSP GROUND GINGER
120G STEM GINGER – DICED
FINELY GRATED ZEST OF 1 LARGE ORANGE
600G LIGHT BROWN SUGAR
660G CARROTS- COARSELY GRATED
140G WALNUTS- HALVED
8 FREE RANGE EGGS- BEATEN
380ML SUNFLOWER OIL

ZESTED CREAM CHEESE ICING-
70G BUTTER- SOFTENED
280G FULL FAT CREAM CHEESE
130G ICING SUGAR
FINELY GRATED ZEST OF 1 LARGE ORANGE

PREHEAT YOUR OVEN TO 180 DEGREES CELSIUS | BEGIN BY COMBINING THE RAISINS, APRICOTS AND DATES WITH THE BRANDY AND SET TO ONCE SIDE TO SOAK FOR 20 MINUTES.
GENEROUSLY GREASE YOUR BUNDT TIN WITH BUTTER THEN SPRINKLE OVER A LITTLE FLOUR SO IT’S EVENLY COVERED.

COMBINE THE FLOUR, BAKING POWDER, CINNAMON AND GROUND GINGER IN A LARGE BOWL AND THOROUGHLY COMBINE | ADD IN THE STEM GINGER, ORANGE ZEST, LIGHT BROWN SUGAR, CARROTS AND WALNUTS. STIRRING AGAIN TO COMBINE | DRAIN THE RAISINS, APRICOTS AND DATES AND ADD THESE TOO FOLLOWED BY THE BEATEN EGGS AND SUNFLOWER OIL | MIX AGAIN UNTIL ALL INGREDIENTS ARE THOROUGHLY COMBINED AND POUR INTO THE BUNDT TIN

 PLACE IN THE OVEN AND COOK FOR 1.15HRS | CHECK THAT IT’S COOKED THROUGH BY USING A SKEWER OR KNIFE, IT SHOULD COME OUT CLEAN WHEN PRICKED THE WHOLE WAY THROUGH.

ALLOW TO COOL A LITTLE, FOR AROUND 10 MINUTES BEFORE TURNING OUT | THEN ALLOW TO COOL COMPLETELY AHEAD OF ICING.

FOR THE CREAM CHEESE BEAT TOGETHER TO SOFTENED BUTTER WITH THE CREAM CHEESE THEN ADD IN THE ICING SUGAR AND WHISK AGAIN UNTIL YOU HAVE A SMOOTH CONSISTENCY, NO LUMPS. ADD IN THE ZEST AND GENEROUSLY COVER YOUR CAKE.


 PUMPKIN, LABNEH, PERSIMMON, GOLDEN BEETS, SWEET POTATO CRISPS, GOLD CHANTERELLE, DUKKAH, HAZELNUT BUTTER

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PREPARATION TIME: 30 MINUTES | MARINATING TIME: 1 HOUR(S) | COOKING TIME: 25 MINUTES | FEEDS: 6-8

INGREDIENTS:
GLUG OF OIL
3 MUNCHKIN PUMPKINS (CUT INTO QUARTERS)
2 GOLDEN BEETROOTS
2 PERSIMMON (FINELY SLICED)
GENEROUS SPRINKLE OF SEAT SALT
FRESHLY GROUND PEPPER
KNOB OF BUTTER
200G CHANTERELLE MUSHROOMS
ZEST OF ONE ORANGE

PUMPKIN LABNEH | 250G GREEK YOGURT (STRAINED IN A MUSLIN UNTIL THICK) | HEAPED TEASPOON OF SALT | 100G PUMPKIN PUREE | GENEROUS SPRINKLE OF SEA SALT | GROUND BLACK PEPPER

HAZLENUT BUTTER | 100G HAZLENUTS | 150G BUTTER

DUKKAH | 70G ALMONDS | 40G TOASTED SESAME SEEDS | 2 TBSP CORIANDER SEEDS | 2 TBSP CUMIN SEEDS | 1 TSP SEA SALT | 2 TBSP FRESH BLACK PEPPER

BEGIN BY MAKING THE LABNEH BY FIRST STIRRING THROUGH THE SALT THROUGH THE YOGURT | THEN TRANSFER TO A MUSLIN CLOTH SET OVER A SIEVE | TIE UP THE MUSLIN AND ALLOW TO STRAIN FOR OVER AN HOUR | ONCE THICK ADD THE PUMPKIN PUREE AND SEASONING | PREHEAT YOUR OVEN TO 190 DEGREES CELSIUS | SLICE UP THE PUMPKINS | DRIZZLE WITH OIL AND SEASONING THEN ROAST UNTIL THEY BEGIN TO CRISP FOR UP TO AROUND 3O MINUTES | PREPARE THE GOLDEN BEETS , PERSIMMON AND SET ASIDE UNTIL TO READY TO PLATE UP | HEAT A LARGE PLAN ADDING A GENEROUS KNOB F BUTTER ONCE SIZZLING ADD THE MUSHROOMS AND FRY UNTIL CRISP | DRY ON PAPER TOWEL AND KEEP WARM UNTIL READY TO SERVE | LIGHTLY TOAST THE HAZELNUTS THEN TRANSFER TO A LIDDED CONTAINER | SHAKE TO REMOVE THE HAZELNUT SKINS | NEXT ROUGHLY CHOP AND COMBINE WITH BUTTER IN A PAN OVER LOW TO MEDIUM HEAT | SIMMERING FOR 4-5 MINUTES | KEEP WARM UNTIL READY TO SERVE

FOR THE DUKKAH MIX | BEGIN BY RUBBING THE ALMONDS IN A TEA TOWEL TO REMOVE ANY SKIN | THEN ROAST ON A BAKING TRAY UNTIL GOLDEN FOR AROUND 3 MINUTES ON 180 DEGREES CELSIUS | TRANSFER TO A FOOD PROCESSOR AND BLITZ UNTIL ROUGHLY CHOPPED | IN A DRY FRYING PAN LIGHTLY TOAST THE SESAME SEEDS AND ADD THESE TO THE CHOPPED ALMONDS | NEXT ADD THE CUMIN AND CORIANDER SEEDS TO THE FRYING PAN | LIGHTLY TOAST UNTIL THEY BEGIN TO POP | GRIND IN A PESTLE AND MORTAR AND THEN ADD TO THE ALMONDS AND SESAME SEEDS

TO SERVE | PLATE UP ALL INGREDIENTS | START WITH THE PUMPKIN LABNEH AS THE BASE | THEN BUILD ALL OTHER INGREDIENTS ON TOP OF THIS | WORKING TO CREATE A CIRCLE IN THE CENTRE OF THE PLATE | SERVE THE PUMPKIN, MUSHROOM AND HAZELNUT BUTTER WARM AND EVERYTHING ELSE AT ROOM TEMPERATURE | FINISH WITH A LITTLE ORANGE ZEST AND BLACK PEPPER


VENISON, RED CABBAGE, ROASTED GRAPES, HERITAGE POTATO, WILD GARLIC, BEET, BLACKBERRIES

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PREPARATION TIME: 35 MINUTES | COOKING TIME: 1 HOUR | FEEDS 6-8

INGREDIENTS:
HERBED VENISON:
650G VENISON LOIN | 2 TSP ALLSPICE BERRIES | 2 TSP PEPPERCORNS | GENEROUS SPRINKLE OF SEA SALT FLAKES | BUNCH OF SAGE (LEAVES FROM THE STALK) | BUNCH OF ROSEMARY (LEAVES FROM THE STALK)

BRAISED RED CABBAGE: 1 RED CABBAGE (FINELY SHREDDED) | 1/2 BOTTLE OF RED WINE | 500ML RED WINE VINEGAR | GENEROUS SPRINKLE OF SEA SALT |SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
3 STAR ANISE | 1 CINNAMON STICK | 1 TSP ALLSPICE BERRIES - GROUND | 2 TBSP DARK BROWN SUGAR

HERITAGE POTATOES: 700G PURPLE POTATOES (DICED - SKIN LEFT ON) | 5 BEETROOTS CLEANED AND CUT INTO QUARTERS | 3 RED ONIONS SKIN LEFT ON AND QUARTERED | 3 BABY SHALLOTS SKIN LEFT ON AND HALVED | 1 LARGE BRUNCH OF RED SEEDLESS GRAPES BROKEN UP INTO 6 EVEN CLUSTERS | GLUG OF OIL | SEVERAL SPRIGS OF ROSEMARY | SPRINKLE OF SEA SALT FLAKES

ROASTED GARLIC CARROT PUREE: 1/2 HEAD OF GARLIC - ROASTED IN FOIL | 3 LARGE HERITAGE CARROTS ROUGHLY CHOPPED | LARGE KNOB OF BUTTER | GENEROUS SPRINKLE OF SEA SALT FLAKES | SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

150G BLACKBERRIES - HALVED

BLACKBERRY JUS: GLUG OF OIL | 1 RED ONION FINELY SLICED | GENEROUS SPRINKLE OF SEA SALT FLAKES | SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER | 150ML RED WINE | 350ML GOOD QUALITY BEEF STOCK | 2 TBSP OF BLACKCURRANT JAM | 3 SPRIGS OF ROSEMARY | KNOB OF BUTTER

BEGIN BY BLITZING TOGETHER ALL HERB INGREDIENTS FOR THE VENISON | ROLL THE LOIN THE HERBS | TAKE A LARGE FRYING PAN, ADD A GLUG OF OIL AND PLACE ON A HIGH HEAT | SEAR ALL SIDES OF THE VENISON, GIVING IT A DARK AND SLIGHTLY CRISPY EDGE | PLACE IN THE OVEN ON 180 DEGREES CELSIUS FOR AROUND 10-12 MINUTES (DEPENDING ON LOIN THICKNESS) | THEN REMOVE AND COVER WITH FOIL AND TEA TOWELS SO STAYS WARM WHILST IT RESTS FOR AT LEAST 30 MINUTES |

PREPARE THE BRAISED CABBAGE INGREDIENTS | COMBINE, COVER AND PLACE IN THE OVEN FOR AT LEAST 40 MINUTES UNTIL SOFT AND FRAGRANT

PREPARE ALL VEGETABLES AS NOTED | SPREAD ACROSS SEVERAL ROASTING TRAYS | DRIZZLE WITH OIL AND SEASONING AND COOK FOR AROUND 30-35 MINUTES | WRAP THE GARLIC BULK WITH SKIN STILL ON WITH FOIL AND PLACE IN THE OVEN ON 180 DEGREES CELSIUS FOR 20 MINUTES | UNTIL SWEET AND SOFT THEN REMOVE SKIN AND SET TO ONE SIDE

ROUGHLY CHOP THE HERITAGE CARROTS | ADD TO A LARGE PAN OF SALTED WATER AND BOIL UNTIL SOFT | ONCE SOFT, TRANSFER CARROTS TO A BLENDER WITH SEASONING | ROASTED GARLIC AND BUTTER AND BLITZ UNTIL SMOOTH | KEEP WARM UNTIL READY TO SERVE | PREPARE BLACKBERRIES AS NOTED

FOR THE JUS | HEAT A GLUG OF OIL OVER A MEDIUM HEAT | ADD IN THE ONIONS, SEASON AND ALLOW TO COOK FOR AROUND 15 MINUTES UNTIL SOFT STICKY AND BEGINS TO DARKEN | ADD THE RED WINE | INCREASE THE HEAT AND ALLOW TO BOIL FOR 5 MINUTES | ADD THE BEEF STOCK AND JAM ALONG WITH THE ROSEMARY | CONTINUE TO SIMMER UNTIL YOU HAVE A RICH JUS | JUST BEFORE SERVING ADD A KNOB OF BUTTER FOR AN EXTRA GLOSSY FINISH

PLATE UP YOUR DISH STARTING WITH THE CARROT AND GARLIC PUREE | NEXT ADD ON THE BRAISED CABBAGE, ROASTED POTATOES, BEETS, ONIONS AND GRAPES | WORKING ROUND IN A CIRCLE AND LEAVING ENOUGH ROOM FOR SOME GENEROUS CUTS OF VENISON | FINALLY GARNISH WITH BLACKBERRIES AND RICH JUS


GRAZIA MAGAZINE RECIPE -BASIL GNOCCHI WITH SAMPHIRE, CAVOLO NERO, SAGE & PISTACHIOS 

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THIS IS ONE OF MY ALL TIME GO TO COMFORT DISHES THAT I HAVE SHARED IN THIS WEEKS GRAZIA MAGAZINE . SUPER SIMPLE TO MAKE, PERFECT FOR A DINNER PARTY (YOU CAN PREP THE GNOCCHI BEFORE HAND) AND MEGA FLAVOURSOME.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 1.10 MINUTES | FEEDS: 4

INGREDIENTS:
BASIL GNOCCHI:
1KG DESIREE POTATOES – LEFT WHOLE
GENEROUS SPRINKLE OF SEA SALT FLAKES
1 EGG YOLK
60G PARMESAN – FINELY GRATED
155G PLAIN FLOUR
HANDFUL OF BASIL LEAVES – ROUGHLY CHOPPED
SEVERAL TURNS OF BLACK PEPPER

SEVERAL GENEROUS GLUGS OF OLIVE OIL
2 CLOVES OF GARLIC- CRUSHED AND ROUGHY CHOPPED
1 LARGE HANDFUL OF CAVOLO NERO – FINELY SHREDDED
2 HANDFULS OF SAMPHIRE
GENEROUS SPRINKLE OF SEA SALT FLAKES
HANDFUL OF SAGE LEAVES – FINELY SLICED
20G SHELLED PISTACHIOS – ROUGHLY MUDDLED
30G PARMESAN – FINELY GRATED

ROAST YOUR POTATOES ON 200 DEGREES CELSIUS FOR 50 MINUTES THEN SCOOP OUT POTATO FROM THE SKINS | ADD IN THE SALT, CHOPPED BASIL, EGG YOLK, PARMESAN AND TWO THIRDS OF THE FLOUR | KNEAD INTO A DOUGH ADDING IN THE EXTRA FLOUR WHEN NEEDED, SO DOUGH’S NO LONGER STICKY | DIVIDE INTO THREE AND ROLL OUT INTO LONG STRIPS, CUT INTO 2CM PIECES | IN BATCHES ADD TO A LARGE PAN OF SALTED BOILING WATER AND COOK FOR 2-3 MINUTES, UNTIL THEY FLOAT TO THE TOP

FOR THE SAUCE, HEAT YOUR OIL IN A LARGE FRYING PAN THEN COMBINE ALL INGREDIENTS | (HOLDING BACK HALF THE PARMESAN AND PISTACHIOS TO GARNISH WITH) COOK FOR 2-3 MINUTES |THEN ADD IN THE GNOCCHI, MIX THEN SERVE WITH AN EXTRA SPRINKLE OF PISTACHIOS AND PARMESAN


LAVAZZA -COFFEE BRAISED & ROASTED MUSHROOMS & SHALLOTS WITH HOMEMADE TAGLIATELLE

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I’M AS MUCH A LOVER OF PASTA AS I AM OF COFFEE AND THIS DISH SUBTLY COMBINES BOTH OF THOSE. FRESHLY MADE TAGLIATELLE WITH COFFEE POACHED AND ROASTED SHALLOTS, MADE USING LAVAZZA’S QUALITY ROSSA ROAST AND GROUND FOR AN RICH AND EARLY NOTE. THE MUSHROOMS ARE ALSO FRIED WITH THE PRONTISSIMO INSTANT COFFEE WHICH ADDS A RICH UMAMI NOTE TO THIS DISH. VEGETARIAN PASTA LOVERS SHOULD GIVE THIS ONE A TRY.

PREPARATION TIME: 30 MINUTES | MARINATING TIME: 30 MINUTES | COOKING TIME: 30 MINUTES | FEEDS: 4

INGREDIENTS:
PASTA:
400G ‘00’ FLOUR
4 LARGE EGGS
SPRINKLE OF SALT

COFFEE POACHED SHALLOTS:
12 BABY SHALLOTS – PEELED AND LEFT WHOLE
GENEROUS GLUG OF BALSAMIC
2 TBSP HONEY
100ML COFFEE
DRIZZLE OF OIL
SPRINKLE OF SEA SALT
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

 1 BULB OF GARLIC – ROASTED WHOLE
SEVERAL GENEROUS GLUGS OF OLIVE OIL
GENEROUS KNOB OF BUTTER
SEVERAL GENEROUS SPRINKLE OF SEA SALT FLAKES
2 TSP INSTANT COFFEE
SEVERAL SPRIGS OF THYME – LEAVES REMOVED FROM THE STALKS
500G MUSHROOMS OF YOUR CHOICE – CHANTERELLES, ENOKI, SHITAKI, PORCINI (ANY LARGE MUSHROOM CUT DOWN TO A SIMILAR SIZE TO THE OTHERS)

GARNISH:
SMALL BUNCH OF PARSLEY – ROUGHLY CHOPPED
SEVERAL SPRIGS OF THYME – LEAVES REMOVED FROM STALK – FINELY CHOPPED
PARMESAN – GRATED (OPTIONAL)

BEGIN BY MAKING YOUR PASTA, AS YOU WILL NEED TO PLACE IT IN THE FRIDGE TO REST BEFORE ROLLING IT OUT | SIEVE YOUR FLOUR ONTO YOUR WORK SURFACE AND MAKE A WELL IN THE MIDDLE | CRACK YOUR EGGS INTO THE WELL, ADD THE SALT AND USING A FORK COMBINE THE EGGS AND FLOUR UNTIL IT ALL COMES TOGETHER | ONCE IT STARTS TO COME TOGETHER ROLL UP YOUR SLEEVES AND GET YOUR HANDS INVOLVED | YOU’LL NEED TO KNEAD THE DOUGH FOR AROUND FIVE MINUTES OR UNTIL THE DOUGH IS COMPLETELY SMOOTH AND SPRINGY | WHEN YOU SLICE INTO IT YOU SHOULD SEE AIR POCKETS. WRAP IN CLING FILM AND PLACE IN THE FRIDGE FOR AT LEAST THIRTY MINUTES BEFORE ROLLING IT OUT

ONCE RESTED DIVIDE YOUR DOUGH INTO FOUR THEN USING A ROLLING PIN | ROLL IT OUT INTO A RECTANGULAR SHAPE READY TO PASS THROUGH YOUR PASTA MACHINE | BE SURE TO PASS IT THROUGH EACH SETTING TWICE BEFORE FINALLY PASSING IT THROUGH THE TAGLIATELLE SETTING | YOU CAN ALSO ROLL THIS OUT WITH A ROLLING PIN, JUST ENSURE YOU ROLL OUT THE PASTA UNTIL IT’S ALMOST TRANSPARENT | NEXT GENTLY FLOUR AND FOLD INTO FOUR BEFORE SLICING IT INTO THIN STRIPS OF TAGLIATELLE | ONCE CUT EITHER GENTLY ROLL ROUND YOUR HAND INTO SMALL NESTS USING FINE SEMOLINA TO PREVENT IT FROM STICKING OR LAY OUT FLAT WITH A SPRINKLE OF SEMOLINA | PLACE IN SALTED BOILING WATER FOR 2-3 MINUTES OR UNTIL AL DENTE WHEN READY TO COOK.

FOR THE SHALLOTS COMBINE ALL SHALLOT INGREDIENTS IN A SMALL TRAY | PREHEAT THE OVEN TO 170 DEGREES CELSIUS | ALLOW THE SHALLOTS TO BRAISE FOR 20-25 MINUTES OR UNTIL SOFT WITH THE EDGES TURNING CRISPY | KEEP WARM UNTIL READY TO SERVE

WRAP A WHOLE BULB OF GARLIC IN FOIL | PLACE IN THE OVEN FOR AROUND 20 MINUTES ALSO OR UNTIL THE CLOVES ARE SOFT

HEAT A LARGE PAN UNTIL PIPING HOT | ADD BOTH BUTTER AND OIL PLUS SEASONING BEFORE ADDING IN THE MUSHROOMS | COOK IN BATCHES SEASONING EACH BATCH AS YOU GO | COOK UNTIL GOLDEN AND CRISP, SAVING ANY JUICES TO ONE SIDE | ONCE BOTH THE SHALLOTS AND MUSHROOMS ARE READY | ADD YOUR PASTA TO THE BOILING WATER AND COOK UNTIL UNTIL AL DENTE FOR AROUND 2 MINUTES AND DRAIN

COMBINE THE PASTA WITH THE MUSHROOMS, SHALLOTS AND SWEET ROASTED GARLIC THEN GARNISH WITH AS MUCH PARSLEY, THYME AND PARMESAN AS YOU WISH PLUS A LITTLE EXTRA DRIZZLE OF EXTRA VIRGIN OLIVE OIL

 TAHINI CHEESECAKE WITH OREO BISCUIT

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BRILLIANT RECIPE FROM JOANNA RESIAK

PREPARATION TIME: 20 MINUTES | COOKING TIME: 1.15 HOUR(S) | FEEDS: 6-10

INGREDIENTS

BISCUIT BASE:
2 PACKS OF OREOS CRUSHED AND BLITZED
100G BUTTER

TAHINI CHEESECAKE MIXTURE:
500G CREAM CHEESE
250G MASCARPONE
1 TSP VANILLA PASTE
1 LEMON - ZESTED
150G CASTER SUGAR
150G TAHINI
3 EGGS
BLACK FOOD COLOURING FOR MARBLING

BEGIN BY LINING YOUR CAKE TIN WITH PARCHMENT | THE REMOVABLE BASED TINS MAKE REMOVING THE CHEESECAKE A LOT EASIER.

BLITZ YOUR OREOS INTO A FINE CRUMB | MELT YOUR BUTTER THEN COMBINE WITH THE BLITZED OREOS | FIRMLY AND EVENLY PRESS INTO THE BASE OF THE CAKE TIN | BAKE FOR 10 MINUTES THEN REMOVE ALLOWING THE BASE TO SET

NEXT COMBINE ALL THE CHEESECAKE MIXTURE APART FROM THE EGGS | WHISK UNTIL THOROUGHLY COMBINED IN A FOOD PROCESSOR OR WITH AN ELECTRIC WHISK | ONE BY ONE ADD IN THE EGGS WHISKING AGAIN UNTIL THOROUGHLY COMBINED

POUR OVER YOUR BISCUIT BASE | NEXT COMBINE YOUR BLACK FOOD COLOURING WITH A LITTLE SPLASH OF WATER SO YOU CAN POUR IT | POUR LINES ACROSS THE CHEESECAKE THEN USING THE END OF A KNIFE RUN ACROSS THE LINES | OR SWIRL THE FOOD COLOURING INTO THE TOP OF THE CHEESECAKE MIXTURE TO GIVE A MARBLING EFFECT.

PLACE IN THE OVEN AND BAKE FOR 45-50 MINUTES | UNTIL THE CAKE RETAINS A LITTLE WOBBLE TO IT | TURN THE OVEN OFF, OPEN THE DOOR SLIGHTLY AND ALLOW TO COOL IN THE OVEN TO AVOID SPLITTING | COOL BEFORE REMOVING FROM THE TIN.


 VOGUE RECIPE- BLACK ROASTED SESAME & PURPLE BASIL VEGAN ICE CREAM

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COME THE SUMMER MONTHS THERE’S THE TEMPTATION TO OVERINDULGE ON ALL THINGS SWEET AND FROZEN, WHICH WAS WHAT FIRST PROMPTED ME TO VEER FROM THE TRADITIONAL SUGAR LADEN, RICH IN DAIRY ICE CREAMS TO THIS VEGAN ALTERNATIVE. IT’S WORTH STOCKING UP AND STORING A BATCH OF THIS FOR THOSE EXTRA HOT AND BALMY EVENINGS SO YOU CAN INDULGE GUILT FREE.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 2-3 HOUR(S) | FEEDS: 4-6

INGREDIENTS
400G CASHEWS- SOAKED FOR 2-3 HOURS
100G ROASTED SESAME SEEDS – SOAKED FOR 2-3 HOURS
400G (1 TIN ) FULL FAT COCONUT MILK
40G MAPLE SYRUP OR HONEY
300G SILKEN TOFU
200ML ALMOND MILK
LARGE HANDFUL OF PURPLE OR THAI BASIL LEAVES – LIGHTLY CRUSHED OR BRUISED

BEGIN BY SOAKING BOTH YOUR CASHEWS AND SESAME SEEDS | FOR AS LONG AS POSSIBLE AND A MINIMUM OF TWO HOURS | THIS WAY IT WILL MAKE FOR A SMOOTHER LESS GRAINY ICE CREAM- YOU CAN ALSO ADD IN YOUR BRUISED BASIL LEAVES AT THE STAGE TO INFUSE THE CASHEWS

ONCE DRAINED, REMOVE THE BASIL LEAVES | BLITZ CASHEWS AND SESAME SEEDS UNTIL YOU HAVE A SMOOTH PASTE | ADD IN ALL REMAINING INGREDIENTS ALONG WITH JUST 5 OF THE BASIL LEAVES INTO THE FOOD PROCESSOR AND BLITZ UNTIL YOU HAVE A WELL COMBINED AND FAIRLY RUNNY LIGHT GREY CONSISTENCY | TRANSFER TO AN ICE CREAM MACHINE AND CHURN FOR AROUND 35-45 MINUTES. ALTERNATIVELY PLACE IN A BOWL IN THE FREEZER AND WHISK EVER HALF AN HOUR OR SO UNTIL SMOOTH AND FROZEN.


CAULIFLOWER STEAKS, CAULIFLOWER & PEA PUREE, ZESTED CAULIFLOWER LEAVES

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A PERFECT VEGETARIAN DISH FOR THOSE LATE SUMMER MONTHS OR EVEN WINTER MONTHS FOR THOSE KEEN TO CONTINUE COOKING AL FRESCO. A GRIDDLE CAN BE USE IF ITS NOT QUITE BARBECUE WEATHER OR FAILING THAT ROAST ON A HIGH HEAT IN THE OVEN

PREPARATION TIME: 10 MINUTES | COOKING TIME: 20 MINUTES | FEEDS: 4

INGREDIENTS
CAULIFLOWER:
1 LARGE OR 2 MEDIUM CAULIFLOWERS (CUT INTO STEAKS AROUND 1INCH THICK (KEEP THE LEAVES)
GENEROUS KNOB OF BUTTER
DASH OF OLIVE OIL
GENEROUS SPRINKLE IF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

PEA PUREE:
300G FROZEN PEA – COOKED
60G CRÈME FRAICHE
2 SPRIGS OF FRESH THYME- LEAVES REMOVED FROM STALK
TWO SPRIGS OF MINT- LEAVES REMOVED FROM STALK
ZEST OF HALF A LEMON
DASH OF OLIVE OIL
GENEROUS SPRINKLE IF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

GARNISH-
GLUG OF OLIVE OIL
3 SPRIGS OF SAGE
50G HAZELNUTS

BEGIN BY REMOVING THE CAULIFLOWER LEAVES AND SET TO ONE SIDE | NEXT HEAT YOUR OIL AND BUTTER IN A LARGE FRYING PAN AND ONCE HOT ADD THE CAULIFLOWER STEAKS AND LEAVES (YOU MAYBE HAVE TO DO THIS IN BATCHES) | ADD YOUR SEASONING AND COVER WITH A LID OR FOIL AND COOK FOR 3-4 MINUTES OVER A MEDIUM TO LOW HEAT | THE AIM IS TO PART COOK THE CAULIFLOWER BEFORE FINISHING IT ON THE BARBECUE | ONCE THEY BEGIN TO SLIGHTLY SOFTEN REMOVE AND SET TO ONE SIDE | THESE ARE NOW READY TO PLACE ON THE BARBECUE FOR ABOUT ONE MINUTE ON EACH SIDE | DRIZZLE THE CAULIFLOWER LEAVES WITH OIL, ADD SEASONING AND PLACE ON THE BARBECUE ALSO | THESE WILL TAKE JUST A FEW MOMENTS TO COOK SO KEEP A CLOSE EYE ON THEM

FOR THE ENDS OF THE CAULIFLOWER OR ANY BITS THAT DON’T MAKE IT INTO THE STEAKS, COOK FOR A LITTLE LONGER UNTIL SOFT IN THE SAME PAN WITH BUTTER AND OIL | COVERING WITH A LID AND ADD THIS TO THE PEA PUREE MIXTURE ONCE SOFT SO NOT TO WASTE ANY OF THE CAULIFLOWER

FOR THE PEA PUREE, SIMPLY ADD THE COOKED PEAS AND ALL OTHER INGREDIENTS (PLUS LEFTOVER CAULIFLOWER) TO A NUTRI BULLET OR BLENDER AND BLITZ UNTIL YOU HAVE A SMOOTH PASTE  | YOU CAN ADD A SPLASH OF WATER OR VEGETABLE STOCK TO LOOSEN FURTHER IF YOU PREFER

PLACE A SMALL DRY FRYING PAN OVER A MEDIUM HEAT AND ADD HAZELNUTS | GIVE THE PAN A SHAKE EVERY MINUTE OR SO UNTIL ALL SIDES ARE GOLDEN | REMOVE AND ROUGHLY CRUSH READY TO GARNISH WITH

NEXT ADD A GLUG OF OIL TO THE SAME PAN AND ONCE THE OIL IS HOT (TEST BY USING ONE SAGE LEAF TO BEGIN WITH, IT SHOULD FIZZ IMMEDIATELY) | THEN ADD IN THE HANDFUL OF SAGE LEAVES AND COOK UNTIL CRISPY

SERVE THE CAULIFLOWER STEAKS ON A GENEROUS HELPING OF THE PEA PUREE AND SERVE WHILE THE CAULIFLOWER IS HOT |  ADD EXTRA SEASONING TO TASTE, PLENTY OF LEMON ZEST AND GARNISH WITH BOTH THE HAZELNUTS AND SAGE LEAVES


 SPINACH, PEA & EDAMAME RISOTTO WITH PINK PEPPERCORNS

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FOR THOSE DAYS WHEN IN YOU'RE CRAVING COMFORT FOOD BUT KNOW YOU SHOULDN'T LEAVE OUT THE GREENS.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 25 MINUTES | FEEDS: 4-6

INGREDIENTS:
GENEROUS KNOB OF BUTTER
1 LARGE WHITE ONION – FINELY DICED
2 CLOVES OF GARLIC – MINCED
SPRINKLE OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
350G ALBORIO RICE
1 GLASS OF WHITE WINE (AROUND 175MLS)
2.5 PINT VEGETABLE STOCK
150G FRESH PEAS
200G FRESH SPINACH

200G EDAMAME
SEVERAL GLUGS OF SOY SAUCE
DRIZZLE OF SESAME SEED OIL

BEGIN BY MELTING THE BUTTER IN A LARGE PAN OVER A MEDIUM HEAT | ADD DICED ONION, GARLIC AND SEASONING AND ALLOW TO COOK OVER A MEDIUM TO LOW HEAT FOR 5-7 MINUTES UNTIL THE ONIONS ARE SOFT AND TRANSLUCENT | NEXT ADD IN THE RICE, STIR THOROUGHLY COATING THE RICE IN THE BUTTER AND COOK FOR A MINUTE OR TWO | CONTINUE TO STIR TO AVOID THE RICE STICKING THEN ADD IN THE WHITE WINE | ALLOW THE WINE TO COOK OFF OVER A MEDIUM HEAT FOR 3-4 MINUTES STIRRING IF NECESSARY | NEXT BEGIN TO ADD IN THE STOCK, A GLUG OR SO AT A TIME AND CONTINUE TO STIR | REPEAT UNTIL ALL THE STOCK HAS BEEN USED UP. ONCE THE RICE IS ALMOST COOKED AFTER AROUND 12-15 MINUTES, ADD IN THE PEAS AND SPINACH AND ALLOW TO CONTINUE TO COOK FOR 2-3 MINUTES

IN A FRYING PAN ADD IN THE SOY SAUCE AND SESAME SEED OIL AND COOK OVER A HIGH HEAT FOR A MINUTE OR SO | ADD IN THE EDAMAME (STILL IN THEIR PODS), FRY OVER A HIGH HEAT, CHARRING THE SKINS OF THE EDAMAME | JUST BEFORE SERVING THE RISOTTO ADD IN AN EXTRA KNOB OF BUTTER, CHECK FOR SEASONING THEN SPRINKLE OVER THE EDAMAME AND SERVE | I LIKE TO ADD SEVERAL TURNS OF PINK PEPPERCORNS


 GRAZIA – PUY LENTILS, GREEN SAUCE, WITH HOMEMADE LABNEH, CRISPY COURGETTES & FRIED MINT LEAVES

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THIS DISH SIGNALS THAT SPRING IS ON THE HORIZON. HERE THE LENTILS OFFER A HEARTY WINTER FIX TO HELP US THROUGH THE STILL CHILLY DAYS WHILST INVITING SPRING FLAVOURS VIA THE VIBRANT HERB SAUCE AND ZINGY MINT LEAVES.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 15 MINUTES | FEEDS: 4

INGREDIENTS:
GREEN SAUCE –

1 BUNCH OF PARSLEY
1 BUNCH OF CORIANDER
1/2 CLOVE OF GARLIC
1/2 TSP GROUND CUMIN
1/2 TSP GROUND CORIANDER
1 GREEN CHILLI
SEVERAL GLUGS OF OLIVE OIL TO LOOSEN
GENEROUS SPRINKLE OF SEA SALT FLAKES
JUICE OF TWO LIMES

2 TINS/800G PUY LENTILS (COOKED)

HOMEMADE LABNEH –
500G GREEK YOGURT
½ TSP OF SALT
CHEESECLOTH
STRING
250ML VEGETABLE OIL
2 COURGETTES – FINELY SLICED ON THE MANDOLIN
SMALL BUNCH OF MINT LEAVES

FOR THE HOMEMADE LABNEH, THOROUGHLY COMBINE THE YOGURT WITH THE SALT | THEN PLACE IN CHEESECLOTH AND TIE | SIT IN A CYLINDER AND ALLOW THE LIQUID TO DRAIN FOR 3-4 HOURS | THE LABNEH IS THEN READY TO GO | BLITZ ALL GREEN SAUCE INGREDIENTS AND ADD TO A PAN WITH THE PUY LENTILS. HEAT UNTIL WARMED THROUGH

HEAT VEGETABLE OIL AND ONCE HOT ADD THE FINELY SLICED COURGETTE (CHECK THE TEMPERATURE BY ADDING A CHUNK OF BREAD | IT SHOULD FIZZ AND TURN GOLDEN WITHIN A MINUTE WHEN THE OIL IS AT OPTIMUM TEMPERATURE) | DEEP FRY UNTIL GOLDEN THEN DRAIN ON KITCHEN TOWEL AND SPRINKLE WITH SEA SALT FLAKES | ADD MINT LEAVES TO THE HOT OIL AND FRY FOR AROUND 30 SECONDS UNTIL CRISP AND REMOVE AND DRAIN

SERVE THE PUY LENTILS IN GREEN SAUCE WITH A GENEROUS DOLLOP OF LABNEH, A HANDFUL OF FRIED COURGETTES AND MINT LEAVES


sweet honey and lavender salt ice cream with chocolate dipped figs

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Feeds 4-6 | Preparation time – 10 minutes | Freezing time - 4-5/ overnight hrs | Cooking time – 10 minutes

Ingredients –
No cook, no churn sweet honey and lavender salt ice cream:
1 pint of extra thick cream or whipping cream
400g (or 1 tin) or condensed milk
170ml local good quality honey plus extra for the end drizzle
1 heaped tsp of dried lavender
2 heaped tsp sea salt flakes 

Chocolate dipped figs:
6-8 fresh ripe figs – halved or quartered depending on their size
150g good quality dark chocolate 75% cocoa or above

Begin by making your ice cream Using an electric whisk, whisk the cream until you have stiff peaks | Do this gradually for the best results | Now fold in the condensed milk and honey until it’s evenly combined | For the lavender salt simply muddle together both the lavender and the salt and then sprinkle around ½ a tsp through the ice cream and gently stir to evenly combine | Pour into an airtight container and add a little extra honey | Loosely stir it into the ice cream but only a little so you can still see it | Allow to freeze until solid for round 5 hours.

For the chocolate covered figs, simply break your dark chocolate into small pieces and place in a glass bowl over a pan of boiling water, a ban marie | Cook until the chocolate has completely melted then dunk half of each of the figs into the melted chocolate, Place on parchments, sprinkle with a little sea salt flakes or use a little of the remaining lavender salt and allow to cool in the fridge

Serve the chocolate dipped figs with a generous scoop of ice cream plus a little extra honey for good measure!


Café Con Carne with Green Rice

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I wanted to set myself the task of creating the ultimate chilli con carne. A rich beef chilli full of bold spices and a freshness where the flavours and herbs can still be found.  In a bid to create the richest, earthiest beef sauce imaginable I found myself using coffee alongside good quality beef stock.  Much like using cocoa in a chilli, coffee will help deepen all the flavours  throughout your dish which will get better the longer you allow to simmer. This dish really is all about preparation and just letting it cook.

Feeds 4-6 | Preparation Time – 20 minutes | Cooking time – 3hours

Ingredients:
Generous glug of rapeseed oil
2 white onions – grated
3 carrots – grated
2 sticks of celery – finely diced o
4 cloves of garlic
1 green chilli – roughly chopped
500g good quality organic mince meat
4 sprigs of thyme
3 bay leaves
1 tsp mixed spice berries – ground
¼ tsp cinnamon
½ tsp freshly ground black pepper
2 tsp hot chilli flakes
2 tins of good quality tinned cherry tomatoes
½ pint of beef stock
½ pint filter coffee – Lavazza ¡Tierra! Is a good sustainable option
2 tbsp tomato puree
several glugs of worcestershire sauce
several glugs of balsamic vinegar
Small bunch of fresh coriander – roughly chopped
500g long grain brown rice – rinsed and cooked as per instructions
1 large bunch of parsley – roughly chopped
150g petit pois
zest of ½ lemon
generous sprinkle of sea salt flakes
generous sprinkle of white pepper

Garnishes:
Small bunch of coriander
Small pot of crème fraiche
2 limes, cut into quarters

Begin by heating several generous glugs of oil in a large casserole dish | Once heated add in your grated onions, carrots, celery, garlic and chilli cooking on a medium to low heat for five or so minutes | Next add in the minced beef and continue to cook over a medium to low heat for another five minutes then add in the remaining herbs, tinned tomatoes, beef stock, coffee, tomato puree, worcestershire sauce and balsamic vinegar | Cover with a lid and place in the oven on 160 degrees Celsius for two hours then remove the lid for the final hour and allow some of the liquid to cook off | Taste and adjust seasoning and spice to your preference. 

For the green rice, cook the rice as per the instructions | While the rice is cooking blitz together your parsley, peas, seasoning and zest then stir through your hot rice again tasting and adjusting the seasoning to your preference.

Serve with plenty of fresh coriander, fresh limes and crème frAIche.

I love to cook this the night before I have guests for dinner as it tastes even better.

POTATO CHIPS WITH TOFU & CHIMICHURRI DIP

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This recipe is a great alternative starter, perfect for sharing and if made up a little neater can even double up as great canapés. I’m all for simple sharing dishes that everyone can get stuck in to, especially one with this much flavour. This can absolutely be made in well in advance if you have guests, just simply reheat your potato chips and add the sauce, tofu and crème fraîche at the last minute.

Feeds 4-6 | Preparation Time – 10 minutes | Cooking Time 20-25 minutes

Ingredients:
750g new potatoes – finely sliced into rounds
several glugs of rapeseed oil
generous sprinkle of sea salt flakes
zest of 1 lemon
200g silken tofu – roughly cubed
150g crème fraîche (can be left out to make it dairy free)

Chimichurri Dip:
3 cloves of garlic – crushed and finely sliced
1 baby shallots – finely diced
1 green chilli – finely diced
small bunch of coriander – very finely chopped or blitzed
handful of fresh parsley - very finely chopped or blitzed
several sprigs of fresh oregano – leaves plucked and finely chopped
several glugs of red wine vinegar
juice of 1 lime
several glugs of good quality extra virgin olive oil
generous sprinkle of sea salt flakes and freshly ground black pepper

Garnish:
200g Lambs lettuce
2 limes – quartered

Begin by preheating your oven to 200 degrees Celsius | Slice your new potatoes and place on a nonstick baking tray with a generous glug of oil and seasoning | Roast for fifteen to twenty minutes or until golden and crispy.

 Next either add all chimichurri ingredients to the blender or finely chop and slice all ingredients so that it’s almost the consistency of a mint sauce. No chunky rough cut herbs here | Finally add in seasoning along with red wine vinegar and olive oil, mix thoroughly and taste checking whether you prefer more spice, pepper, salt, zest, sharpness and adjust to your preference.

 Prepare the tofu, either leaving chilled or bake with seasoning for ten minute on 190 degrees Celsius. Once the potatoes are ready, roughly crumble the tofu, drizzle over the chimichurri and add the odd splodge of crème frache | Finish with a scattering of lamb lettuce, a little extra lime zest and a drizzle of olive oil and sea salt flakes. Serve while warm.

Puy Lentils, Green Sauce, with Homemade Labneh, Crispy Courgettes & Fried Mint Leaves

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Feeds – 4 | Preparation Time – 10 minutes (3-4hrs for the labneh) | Cooking Time – 15 minutes

Ingredients:
Green sauce –
1 bunch of parsley
1 bunch of coriander
1/2 clove of garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1 green chilli
several glugs of olive oil to loosen
generous sprinkle of sea salt flakes
juice of two limes
2 tins/800g puy lentils (cooked)

Homemade labneh –
500g Greek yogurt
½ tsp of salt
cheesecloth
string

250ml vegetable oil
2 courgettes – finely sliced on the mandolin
small bunch of mint leaves

For the homemade labneh, thoroughly combine the yogurt with the salt then place in cheesecloth and tie | Sit in a cylinder and allow the liquid to drain for 3-4 hours | The labneh is then ready to go.

Blitz all green sauce ingredients and add to a pan with the puy lentils | Heat until warmed through.  

Heat vegetable oil and once hot add the finely sliced courgette (check the temperature by adding a chunk of bread, it should fizz and turn golden within a minute when the oil is at optimum temperature) | Deep fry until golden then drain on kitchen towel and sprinkle with sea salt flakes | Add mint leaves to the hot oil and fry for around 30 seconds until crisp and remove and drain.

Serve the puy lentils in green sauce with a generous dollop of labneh, a handful of fried courgettes and mint leaves.