Sherried turkey & ham bake

Serves 4

350g/12oz cooked turkey , cut into strips
140g thickly sliced cooked ham , cut into strips
175g frozen peas
50g butter , plus a little extra for greasing the dish
50g plain flour
600ml milk
3 tbsp medium sherry
2 tsp wholegrain mustard
100g cheddar , grated
50g chopped mixed nuts , such as hazelnuts, almonds, and walnuts

1.Preheat the oven to 200C/Gas 6/fan oven 180C. Mix the turkey, ham and frozen peas in a buttered ovenproof dish.

2.To make the sauce, put the butter, flour and milk in a saucepan and bring to the boil, whisking all the time, until the sauce is thickened and smooth. Stir in the sherry and mustard, season to taste and simmer for 1 minute. Remove from the heat and stir in half the cheese.

3.To finish the dish, pour the sauce over the ingredients in the dish. Mix the remaining cheese with the nuts and sprinkle on top. At this point, you can keep the bake in the fridge up to 5 hours, or freeze it. When ready, bake for 25-35 minutes until the topping is golden and the sauce is bubbling.

Nutrition per serving:
633 kcalories, protein 50g, carbohydrate 23g, fat 37 g, saturated fat 18g, fibre 3g, salt 2.16 g

(Good Food magazine, January 2002)

Scottish oat cakes

225g oats
60g wholewheat flour
1/2 tsp bicarbonate of soda
60g butter
1 tsp salt
1/2 tsp sugar
100ml hot water

1. Pre-heat the oven to 190C.

2. Mix together the oats, flour, salt, sugar and bicarbonate of soda.

3. Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.

4. Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.

5. Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use. In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size.

6. Place the oat cakes on a baking tray and bake for appprox. 25mins. or until slightly golden brown.

(©2012 DJB)

Thai pork & peanut curry

Serves 4

1tbsp vegetable oil

Bunch spring onions, sliced

Small bunch coriander, stalks finely chopped, leaves picked

400g pork tenderloin, sliced

4tbsp Thai red curry paste

4tbsp peanut butter

1tbsp soft brown sugar

1tbsp soy sauce

400ml can light coconut milk

175g pack baby corn

Juice 1 lime

Steamed jasmine rice, to serve

1. Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1min. Add the pork slices and cook for 5mins until starting to brown.

2. Stir in the curry paste and peanut butter. After 30secs, add the sugar, soy sauce and coconut milk plus ½ can of water. Mix well, put a lid on and leave to simmer for 15mins, stirring occasionally.

3. Remove the lid, add the baby corn and increase the heat. Bubble for 3mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Nutrition per serving:

388 kcals, protein 28g, carbs 12g, fat 25g, sat fat 4g, fibre 2g, sugar 9g, salt 1.6g

(GoodFood Magazine – January 2013)

Chicken with mustard lentils

Serves  4

1 tbsp vegetable oil

4 chicken drumsticks

4 chicken thighs

1 red onion, thinly sliced

2 garlic cloves, crushed

250g Puy lentils

750ml hot chicken stock

2 tbsp crème fraiche

Zest and juice of 1 lemon

1 tbsp Dijon mustard

Small bunch parsley, chopped

Green veg, to serve (optional)

1.  Heat the oil in a large flame proof casserole. Season the chicken pieces, then brown in the hot oil for 3mins each side, until golden on all sides. Remove and set aside. Pour away all but 1tbsp oil.

2. Add the onion to the pan and cook for 5mins, then add the garlic and cook for 1min more. Add the lentils and stock and stir well. Put the chicken on top and leave to simmer over a medium heat for 30mins. Remove the lid and increase the heat. Bubble for another 20mins until the lentils are tender, most of the stock has been absorbed, and the chicken is cooked through.

3. Stir in the crème fraiche, lemon zest and juice, mustard, parsley and seasoning. Serve with green veg if you like.

Nutrition per serving:

538 kcals, protein 49g, carbs 32g, fat 24g, sat fat 7g, fibre 7g, sugar 3g, salt 1.0g

(GoodFood Magazine – January 2013)

Thai green curry paste

1 tsp cumin seeds
2 tsp coriander seeds
1 tsp each thai fish sauce and salt
2 small shallots, chopped
4 garlic cloves, chopped
5cm piece fresh galangal, chopped (or fresh ginger if galangal not available)
1 tbsp soft brown sugar
1 lemongrass stalk, outer layer discarded and finely chopped
4 medium green chillies, 2 seeded, 2 deseeded and chopped,
A bunch of fresh coriander, roots and stalks washed and chopped
zest of half a lime
juice of 1 lime

1. Dry-fry 1 teaspoon cumin seeds and 2 teaspoons coriander seeds in a small non-stick frying pan until aromatic.

2. Transfer the seeds to a food processor along with 1 teaspoon each shrimp paste and salt, 4 garlic cloves, fresh galangal, 1 tablespoon palm sugar, 1 lemongrass stalk, the green chillies, a bunch of fresh coriander, and whizz together to a paste.

(©DJB 2012)

Mustard mash

Serves 4

900g King Edward or Maris Piper potatoes
85g butter
100ml whipping cream
3 tbsp milk
2-3 tbsp grainy mustard
1.Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.

2.Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and 3 tbsp milk together and add that to the potatoes. Beat 2-3 tbsp grainy mustard in and season to taste.

Nutritional information per serving:
437 kcalories, protein 6.0g, carbohydrate 40.0g, fat 29.0 g, saturated fat 17.0g, fibre 3.0g, salt 0.7 g

(Good Food magazine, March 2005)

Braised rabbit pappardelle

Serves 5

2 tbsp olive oil
1 wild rabbit , jointed (ask your butcher to do this for you)
4 rashers smoked streaky bacon , chopped
1 small red onion , finely chopped
1 carrot , finely chopped
3 garlic cloves , crushed
2 rosemary sprigs, leaves picked and chopped
1 tbsp tomato purée
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
zest ½ orange
1 tbsp Dijon mustard
100ml double cream
small bunch flat-leaf parsley , chopped, plus a few leaves picked to serve
grated Parmesan , to serve

1.Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.

2.Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.

3.Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.

4.Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.

5.Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.

Nutrition per serving:
633 kcalories, protein 40g, carbohydrate 57g, fat 25 g, saturated fat 11g, fibre 2g, sugar 6g, salt 1.4 g

(Good Food magazine, October 2012)

Chilli con carne

Serves 4

1 x 400g kidney beans, drained
450g minced beef
1tbsp olive oil
2 medium onions, chopped
1 fat clov garlic, crushed
1 rounded tbsp flour
2 heaped tbsp tomato pureé
570ml hot beef stock
1 tsp chilli powder
1 large green pepper, de-seeded and chopped
salt

1. Pre-heat the oven to gas mark 2. Heat the oil in a large oven proof casserole and gently cook the onions and garlic for about 6 minutes over a medium heat. Turn the heat up, add the beef and brown it well, stirring as you do.

2. Sprinkle in the flour and stir to soak up the fat and cook for 2 minutes. Combine the tomato pureé wit the hot stock and gradually add it to the meat and the onions, stir.

3. Add the chilli and the kidney beans and bring to a simmer. Put a lid on and transfer to the oven to cook for about 90 minutes. When the time's up, add the pepper, cover again and cook for a further 30 minutes.

(Delia Smith - Complete Cookery Course)

Crespelle con ricotta e rucola (baked filled savoury pancakes)

Serves 4

900g plain flour
4 eggs
500ml milk
40g butter, melted, plus extra for greasing and dotting
20g Parmesan cheese, freshly grated
1/2 quantity of tomato sauce, using onion

For the filling:
300g ricotta
100g rocket, finely chopped, plus some unchopped for garnishing
50g Parmesan cheese, freshly grated
salt & pepper

1. Sift the flour and a pinch of salt into the bowl, add the eggs and stir. Gradually whisk in the milk, ensuring no lumps are formed, until you obtain a smooth runny batter, then stir in the melted butter.

2. Place the frying pan on the heat, grease with a little butter, then add a ladleful of the mixture in the centre of the pan. Swirl the pan around so that the mixture runs to all sides. Fry until the bottom is golden, then flip over to cook on the other side. Remove and set aside. Continue to do this until your mixture has finished - you should be able to make 8 pancakes.

3. Preheat the oven to gas mark 5.

4. To make the filling, combine all the ingredients, mixing well.

5. Spread some of the filling on to each pancakes, then fold each one in half and half again, ending up with a triangle. Place on a greased ovenproof dish so that they slightly overlap each other, dot with knobs of butter and sprinkle with the Parmesan. Bake in the oven for 10 minutes.

6. Remove and top with a spoonful of tomato sauce on each pancake. Garnish with some rocket and serve.

(Genaro Contaldo - Easy Italian)

Salsa di pomodoro (Tomato sauce)

Serves 4 - 6

4 tbsp olive oil
2 garlic cloves, finely chopped, or 1/2 medium onion, finely chopped
2 x 410g tins plum tomatoes, chopped
handful of fresh basil, finely chopped
salt & pepper

1. Heat the olive oil in a large frying pan and sweat the garlic or onion over a medium heat.

2. Add the tomatoes and basil, season with salt and pepper and simmer for 25 minutes.

3. Remove from the heat and use immediately, or leave to cool and place in teh fridge or freezer for later use.

(Genaro Cantaldo - Easy Italian)

Tuscan bean & tuna salad

1 x 400g tin cannellini beans, rinsed and drained
1 x 185g tin of tuna in brine, drained
1 red onion, sliced & chopped

For the dressing:
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
salt & freshly ground pepper
few leaves flat leaf parsley, finely chopped

1. Flake the tuna into a bowl and add the beans and onion.

2. Mix up the vinegar and olive oil and pour over the contents of the bowl, stirring well to ensure that everything gets a good coating of the dressing. Season with salt and pepper to taste and some finely chopped parsley if desired.

(© 2012 DJB)

Spiced root vegetable soup

Serves 4

2 tbsp olive oil
2 onions , finely chopped
2 sweet potatoes , chopped
2 carrots , chopped
2 parsnips , chopped
1 red chilli , roughly chopped
1 tbsp ground cumin
75g dried green lentils
1.3l vegetable stock
425ml milk
100g Greek yogurt
1 tbsp coriander leaves, chopped

1.Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.

2.Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.

3.Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.

PER SERVING:
387 kcalories, protein 15g, carbohydrate 56g, fat 14 g, saturated fat 3g, fibre 9g, sugar 22g, salt 2.81 g

(Good Food magazine, December 2010)

Gurnard with braised celery & cider

Serves 4

50g butter
1 onion, thinly sliced
4 celery sticks, halved & roughly chopped
A sprig of thyme
2 tbsp plain flour
200ml dry cider
100ml chicken stock
1 large gurnard, filleted & pinponed
Salt & freshly ground black pepper
Handful of fresh flat-leaf parsley, finely chopped

1. Preheat the oven to gas mark 4

2. Heat the butter in an ovenproof pan over a low heat, then add the onion and cook for 8 minutes until softened. Add the celery sticks and thyme and cook for 3 - 4 minutes. Stir in the flour and cook for 2 minutes, then gradually add the cider and stock, stirring all the time. Increase the heat to medium and cook, stirring, for another 2 - 3 minutes, or until the sauce thickens. Cover and transfer to the oven for 25 minutes, until the celery is soft and tender.

3. Cut the gurnard into large chunks or leave small fillets whole, then add them to the pan. Cover and bake for a further 10 minutes. Season with salt and freshly ground black pepper to taste, stir in plenty of chopped parsley (and celery leaves) and serve.

(Mitch Tonks - Fish Easy)

Bream cooked en papillote with garlic, chilli & rosemary

Serves 2

1 x 450g/1lb sea bream, scaled and gutted
6 cloves of roasted garlic, skin left on
1 small dried chilli (or to taste)
2 sprigs fresh rosemary
pinch of sea salt
50ml dry white wine
50ml/2fl oz good-quality, fruity, extra virgin olive oil

To garnish:
chopped parsley
1 lemon, quartered

1. Preheat the oven to gas mark 3. Place the garlic in a small roasting pan, drizzle with olive oil and a pinch of salt and roast for 10 minutes. leave to cool.

2. Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).

3. Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together at the edges.

4. Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so).

5. Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.

6. Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.

7. Place the fish in a roasting tray. Place in the preheated oven and roast for 8-10 minutes.

8. When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides.

9. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.

(Mitch Tonks - Fish)

Simple bean & coconut soup

Serves 4

1 tbsp sunflower oil
½ bunch spring onions, whites and greens separated and sliced
1 red pepper, diced
1 Scotch bonnet chilli, deseeded and pounded to a paste
1 garlic clove, chopped
1 tsp dried thyme
1 tsp medium curry powder
1 tsp allspice
3 plum tomatoes, chopped
1 vegetable stock cube
410g can kidney beans, rinsed and drained
410g can pinto beans, rinsed and drained
410g can black-eyed beans, rinsed and drained
2 x 400g cans coconut milk
juice 2 limes

1.Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.

2.Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

Nutrition per serving:
581 kcalories, protein 19g, carbohydrate 45g, fat 38 g, saturated fat 28g, fibre 11g, sugar 14g, salt 3.19 g

(Levi Roots - Good Food magazine, August 2009)

Sugo alle melanzane (Aubergine sauce)

Serves 4

180ml oil for frying
400g aubergine cut into cubes
4 tbsp extra virgin olive oil
1 garlic clove, finely chopped
400g tinned plum tomatoes, chopped
handful of fresh basil, finely chopped
salt & pepper

1. Heat the oil in a large frying pan and cook the aubergine cubes until golden. Remove, drain and place of kitchen paper.

2. Meanwhile, heat the olive oil in a pan, add the garlic and sauté over a medium heat. Add the tomatoes and cook for 10 minutes.

3. Add the fried aubergine cubes and basil, season with a pinch of salt and pepper, and continue to cook for a further couple of minutes.

4. remove from the heat and use accordingly.

(Gennaro Contaldo - Gennaro's Easy Italian)

Turbot with spring onions and ginger sauce

Serves 3 - 4

450g turbot fillet, skinned
sesame oil for frying
2 cloves garlic, bruised
1cm piece of root ginger, peeled and sliced
8 - 10 spring onions, shredded

For the marinade:
1 tbsp soy sauce
1 tbsp dry sherry

For the sauce:

½ tsp ground ginger

½ tsp caster sugar

1 tbsp soy sauce

1 tbsp dry sherry

1. Cut the fish fillets into strips 5cm x 1cm. Add the fish to the marinade and leave to stand for 30 minutes.

2. Mix all the ingredients for the sauce together and set aside.

3. Heat a wok, add a little oil, and when hot add the garlic and ginger. Cook quickly until the garlic is lightly browned. remove with a slotted spoon. Lower the heat and add the fish and it's marinade and fry briefly. Pour in the sauce, stir and add the spring onions. Serve immediately.

(Leith's Cookery Bible)

Bolognese sauce

Serves 4 - 6

1 tbsp olive oil

1 large onion finely chopped

1 large carrot finely, chopped

1 large stick celery, finely chopped

2 cloves garlic, finely chopped

4 rashers smoked, streaky bacon, chopped

500g minced beef

150ml red wine

2 x 400g tins chopped tomatoes

250g chestnut mushrooms, sliced

400ml beef stock

1 bay leaf

Salt & freshly ground black pepper

1. Heat the olive oil in a large pan over a low heat. Add the onion, carrot and celery, stir and cover and sweat for 5-10 minutes until the vegetables are soft but not coloured. Add the garlic and cook for a further 2 minutes. Add the bacon and stir occasionally until the bacon is cooked.

2. Add the mince and cook until browned. Turn up the heat, add the wine and cook until reduced by half. Add the mushrooms and cook for a further 3-4 minutes. Stir in the tomatoes, beef stock and bay leaf. Season with salt and pepper. Reduce heat to a low simmer and cook for 1 hour, stirring occasionally.

3. Serve with pasta of your choice, topped with a sprinkling of parmesan cheese.

(© DJB 2012)

Soda bread

Makes 1 loaf

225g wholemeal flour

225g plain white flour

1½ tsp salt

2 tsp bicarbonate of soda

2 tsp cream of tartar

45g butter

1 tbp caster sugar

290 – 425ml milk

1. Preheat the oven to gas mark 5. Lightly flour a baking sheet.

2. Sift the flours, salt, bicarbonate of soda and cream of tartar 3 times. Cut the butter into small pieces and rub into the flour using your fingertips. Stir in the sugar.

3. Make a well in the centre and stir in enough milk to make a soft dough. Knead lightly to bring together into a round. Place on the baking sheet and sprinkle with the porridge oats. Using a wooden spoon handle, make a deep cross in the centre of the bread nearly all the way to the baking sheet.

4. Bake in the preheated oven for about 40 minutes or until well-risen and browned. The cross in the centre of the bread should not seem damp. Transfer to a wire rack to cool.

(Leith’s Cookery Bible)

Fillet of mackerel, shaved fennel salad and soy lime glaze

Serves 4

4 mackerel fillets (skin on)

For the fennel salad:
150g fennel bulb, trimmed
15g rocket leaves
juice of 1/4 lime
4 tsp extra virgin olive oil
salt and pepper
1 tsp fennel seeds, soaked in warm water for 2 hours and toasted in dry pan

For the glaze:
1 tbsp water
2 tbsp soy sauce
1 tbsp dark muscovado sugar
1 tsp finely chopped fresh root ginger
1/2 tsp lime juice

1. Remove the core from the fennel, then cut into wafer thin slices using a mandoline. Immerse in a bowl of iced water and set aside for 20 minutes.

2. in a small saucepan, combine the water, soy sauce, sugar, ginger and line juice. Bring to the boil and let it bubble for 10 seconds, then remove from the heat.

3. Check the mackerel for pin bones and lightly score the skin at 2cm intervals. Preheat the grill to high. Place the fillets skin-side up on a baking tray and grill for 4-5 minutes, depending on the thickness of the fillets, until the fish is just cooked.

4. While the mackerel is under the grill, drain the fennel, pat dry in a tea towel and place in a large bowl with the rocket leaves, lime juice, olive oil and seasoning. Toss together to combine and sprinkle wit the toasted fennel seeds.

5. Divide the salad among individual plates and lay the grilled fillets on top. Spoon the glaze over and around the fish. Serve immediately.

(Raymond Blanc - Kitchen Secrets)