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)