Spicy naan pizzas 260g jar red pepper and tomato salsa (we like Tracklements, from Waitrose)2 garlic and coriander naan breads, or similar½ tsp fennel seeds6 tbsp ricotta180g Unearthed Semi-dried Tomato & Mozzarella salad (from Waitrose), or similarHandful of your favourite stuffed olives (chilli-stuffed are great on these pizzas)Handful of rocket Chilli oil to serve (optional) 1. Preheat a large baking sheet in the oven to 220°C/fan200°C/gas 2. Spoon the salsa over the naan breads, sprinkle with the fennel seeds and top with spoonfuls of the ricotta, the semi-dried tomato and mozzarella, and a few olives.3. Transfer to the preheated baking sheet and cook for 12 minutes until the base is crisp and the mozzarella is melted. Mushroom and pepper biryani recipe For a healthy vegetarian curry, try this simple recipe INGREDIENTS 350g long-grain rice 2 tbsp vegetable oil 250g closed-cup mushrooms, sliced 1 onion, finely chopped 1 clove of garlic, crushed 1 red pepper, deseeded and chopped 125g fine green beans, chopped 1 tbsp medium curry powder 1 tsp cumin seeds 100g frozen peas chopped fresh coriander, to garnish
Poached salmon and green bean salad with tomato dressing recipe 1 tbsp salt 1 tbsp peppercorns 2 bay leaves 1 star anise 1cm of grated root ginger 1 red chilli 4 salmon fillets, 150g each 300g green beans 200g sugar snap peas or mange tout 3 vine-ripened or plum tomatoes, finely diced 1 red onion, finely diced 2 tbsp lemon juice 2 tbsp extra virgin olive oil 3 tbsp chopped coriander 1 clove crushed garlic Chop the red chilli and place in a deep pan with the peppercorns, bay leaves, star anise, ginger and salt with 1 litre of water and bring to the boil. Add the salmon fillets and then simmer for 12 – 15 minutes until fish is cooked. Remove fish from stock and break into large chunks. Trim green beans and sugar snap pas and cut in half
Sharing pan fondue with garlic toasts, roasted radishes and asparagus 200g fontina cheese (from Ocado and cheesemongers), cubed250g camembert or brie, cubed1 fat garlic clove, thinly sliced6 fresh thyme sprigsGlug dessert wine (or a little honey and extra-virgin olive oil) For the roasted vegetables 250g asparagus spears Olive oil to drizzle300g mixed radishes20g butter
Lemon risotto cakes with smoked salmon and horseradish cream 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 Hot-Smoked Salmon Pie This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven. Fresh, shelled, imported peas involve no work and make an excellent accompaniment, as does stem broccoli with a generous sprinkling of Parmesan cheese. Serves 4 This recipe is from Delia's Happy Christmas
Crab ravioli with tomato and basil recipe For the sauce 400g/14oz baby tomatoes 3 tbsp extra-virgin olive oil 1 garlic clove, finely chopped A handful of basil leaves, to serve METHOD Make a well of flour and a pinch of salt on a clean work surface. Crack the eggs into the middle and use your hands to mix it all together until you have a smooth dough – you can also do this in a food processor. As soon as it comes together, knead for a couple of minutes, then wrap in cling film and place in the fridge for 30 minutes.
Oven-baked Lamb Chops with Onion and Rosemary Sauce Return to listing This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this at home with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and some freshly snipped chives, with some young fresh shelled peas or broad beans. Serves 4 Potato, cabbage and sausage soup recipe Adding potato to soups makes them creamy and wonderful INGREDIENTS 3 tbsp oil 400g/14oz high-quality Italian sausages, skins removed 1 onion, finely chopped 1 head of fennel, finely chopped 2 sticks of celery, finely chopped 2 garlic cloves, finely chopped 2 tbsp fennel seeds 500g/1lb floury potatoes, peeled and finely chopped 800ml/1 ¼ fl oz hot chicken stock ½ savoy cabbage, core discarded, finely shredded 200ml/7oz double cream METHOD Heat the oil in a large, heavy saucepan and once hot, add the sausages, breaking them up into small bits with your spoon. Fry for a few moments until they just begin to colour, then remove half and put to one side for a moment.
Penne with Leeks and Bacon Start by bringing a large saucepan of water to simmering point, add some salt, a few drops of olive oil and the pasta, then bring back to the boil and cook for 10 minutes exactly. Then turn the pasta into a colander and, to prevent it cooking any further, rinse it under the cold tap. While the pasta's cooking, melt the butter in a pan and soften the leeks and bacon over a low heat and, in another pan, make the white sauce with the butter, flour and milk and leave it to simmer very gently. Now turn the pasta, leeks and bacon into the prepared pie dish and mix them well together. Next stir the grated cheese into the sauce, season to taste with salt, pepper and nutmeg and, finally, add the cream. Then pour the sauce over the ingredients in the pie dish, sprinkle the top with the Parmesan, breadcrumbs and cayenne pepper.
Braised chicken with olives and pine nuts recipe 2 garlic cloves zest of 1 small orange, removed in strips (cut away any bitter white pith) leaves from about 10 stems of mint, torn Preheat the oven to 180°C/350°F/gas mark 4.Heat the olive oil in a wide oven-proof sauté pan or shallow casserole (large enough to hold the chicken in a single layer – or use two) and brown the chicken on both sides, seasoning as you go. You are just trying to get a good colour, not cook the chicken through. Caramelised Balsamic and Red Onion Tarts with Goats' Cheese First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed.
Paleo recipe: egg with Rainbow Chard and cinnamon Simple but good. Cooking chard with a little cinnamon adds sweetness to balance the green leaves. Use whatever egg you like – a duck egg would be lovely. 200g rainbow chard 1-2 tsp coconut oil fat pinch of ground cinnamon 1 egg Strip the leaves from the chard stems and chop the stems into 2cm lengths. Slice the leaves. Chefs' secret ingredients: turn dinner from basic to brilliant The ingredient: sage and onion stuffing By Jack Monroe, food writer and campaigner On the top shelf in my kitchen, nestled behind the jars of butterscotch Angel Delight and instant mash, is a pair of jars of pale green breadcrumbs – 24p sage and onion stuffing crumbs. I use them for coating homemade nuggets or fish fingers, padding out meatballs, in a can of tomatoes for a two-ingredient pappa al pomodoro, to top pasta bakes and macaroni, in garlic bread, to make a bread sauce with a flavour bang, mixed with chopped tomatoes for a quick panzanella, and in a five-ingredient nut roast for my vegetarian partner on a Sunday.