Cassoulet 600g dried haricot beans400g smoked pancetta – or ventrèche, if you can find some (see know-how)400g piece unsmoked free-range British bacon 400g (about 6) British free-range toulouse sausages (from larger supermarkets or butchers)½ carrot1 small onion½ garlic bulb, cloves separated and peeled½ celery stick½ leek½ small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac-packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You’ll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets)Cook’s stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15cm (see make ahead). 01.The next day, heat the oven to 160°C/fan140°C/gas 3. Recipe from Andrew Woodford, head chef at Boulestin. Start the recipe 2 days before serving.
Ricotta and kale cannelloni recipe Step 1 Bring a large saucepan of water to the boil with a little salt. Add the kale in 1 or 2 batches, depending on the size of your pan, and boil for 2 minutes until just tender. Drain well, then leave in the colander, put a bowl (or weight, or tin) that fits, on top, and push gently to press out any excess liquid from the kale. Step 2 Put the butter and oil in a large saucepan with the onions and garlic and cook very gently until the onions are really soft. Step 3 Whisk the mascarpone with the milk, a good grating of nutmeg, the parmesan and some salt. Step 4 Bring a large saucepan of salted water to the boil, add a few cannelloni tubes at a time, and boil for 2 minutes, stirring occasionally so they don’t stick. Step 5 Heat the oven to 200C/fan 180C/gas 6.
Listen up, Mary Berry: Italian chefs show the world how to make spaghetti bolognese Lemon risotto cakes with smoked salmon and horseradish cream - Delicious 600-800ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio)80ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g plain flour2 medium free-range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential 8cm x 3cm deep chefs ring or round cookie cutter
Whole egg curry - Delicious 2 tbsp ghee (clarified butter) or coconut oil½ tsp yellow mustard seeds1 onion, finely chopped2 garlic cloves, finely chopped1 tsp finely chopped fresh ginger½ tsp medium chilli powder, or to taste½ tsp ground turmeric1 tsp garam masala2 x 400g tins chopped tomatoes1 tsp sea salt4 fresh mint sprigs, leaves removed and coarsely chopped300g frozen peas4 tbsp coconut cream6 medium free-range eggsNigella seeds to serve (optional) 01.Heat the ghee or oil in a sauté pan over a medium heat, add the mustard seeds and cook for a minute or until they start to pop. Add the onion, garlic and ginger, then cook until soft and fragrant. 2. Add the chilli, turmeric and garam masala, stir, then simmer for about 30 seconds. Add 120ml water and cook for 5 minutes. This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant) Luise says: "If you have a hungry crowd, serve the curry with black or brown rice."
Spicy yogurt tortillas 8 x 25cm flour or corn tortillas75ml sunflower oil1 tsp fenugreek seeds1 tsp mustard seeds½ tsp ground turmeric1¼ tsp salt1¼ tsp sugar2 handfuls fresh coriander,finely chopped125g full-fat natural yogurt For the masala 4-6 green chillies, roughly chopped 2-3 garlic cloves, halved4cm fresh ginger, roughly chopped 01.For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.02.Tear the tortillas into roughly 4cm squares. This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books). Don’t worry if the yogurt curdles a little – it’s fine for this particular dish. Escarole with White Beans & Sausage A wonderful and quick weeknight meal that's warm, filling, and chock full of flavor! Read my Holiday/Winter 2015 issue! Serves 4 You will need: 4 spicy italian sausages, just the meat 1 large yellow onion, shopped 2 cloves of garlic, sliced 5 cupsProgresso Vegetable Cooking Stock 1 head of escarole, rinsed well 1 can of white beans, rinsed salt and pepper Start by frying the sausage in a large pot. Photography by Paul "Sweet Paul" Lowe Made it?
Wagyu beef bolognese and pappardelle with rocket pesto recipe Step 1 Cook the onion, celery, carrot and garlic in 1 tbsp oil in a large pan over a medium heat, until the onion softens. Add the pancetta and cook for another 3 minutes until golden, then add the Wagyu mince and cook for another 15 minutes, or until browned all over. Step 2 Add the balsamic vinegar and red wine and simmer until the liquid has reduced by half. Step 3 Then add the chilli, passata, and beef stock, bring to a boil and skim off any foam on the surface. Step 4 Toast the pine nuts in a dry frying pan, until golden, and leave to cool. Step 5 Stir the cherry tomatoes and spinach into the bolognese sauce and cook for a minute, then tip into the cooked pasta and season.
Litti chokha For the dough 500g chapati flour (from larger supermarkets and Asian grocers)½ tsp salt½ tbsp dried thyme35ml vegetable oil250ml water For the sattu ka masala (filling) 150g gram flour (from larger supermarkets and Asian grocers)125ml mustard oil (from Asian grocers; or you can use the oil from the top of a fresh jar of hot mango pickle, combined with sunflower oil)2 red onions, finely chopped4 garlic cloves, finely chopped4 green chillies, deseeded and finely chopped3cm piece fresh ginger, finely chopped1 tbsp dried thyme1½ tsp nigella seeds3 tsp salt1 tbsp sugar3 tbsp roughly chopped fresh coriander4 tbsp raisins To serve 3 tbsp ghee, melted, for soaking the littis (dough balls)Lime wedges for squeezingMint raita and hot mango pickle
Slow cooked Hunter's chicken Tsukune with Japanese-style quinoa recipe Step 1 Make the glaze by whisking everything together, then spoon out 4 tbsp of the glaze and leave for the quinoa. Put the mince, garlic, spring onion, ginger and breadcrumbs in a bowl and use your hands to mix everything. Step 2 Heat a little oil in a large, non-stick frying pan and fry the tsukune in batches, making sure they’re brown all over and cooked through. Step 3 Meanwhile, soak the quinoa in cold water, swishing it around with a whisk, then rinse until the water that runs out is clear. Step 4 Toss the wet, cooked, quinoa with the reserved glaze and coriander, then tip onto each plate.Add a couple of the skewers to each plate, and sprinkle the toasted quinoa over the top to serve.