Herby potato and ham hock tortilla 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar)50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free-range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20cm non-stick frying pan set over a medium heat. The 20 best French recipes: part 2 The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. For Michel, the great delight is to drink a medium dry cider with the mussels. Steak tartare with crispy potato skins 8 medium floury potatoes (such as maris piper)3 tbsp cold-pressed rapeseed oil or olive oil300g British grass-fed beef fillet, very finely chopped (see tips)Good quality mayonnaise and bitter salad leaves to serve (optional) For the dressing 2 medium free-range egg yolks40g cornichons, finely chopped½ banana shallot or 1 small round shallot, finely chopped2 tbsp capers in brine, rinsed and finely chopped2 tbsp dijon mustard1 anchovy fillet, finely chopped¼ tsp smoked sweet paprika¼ tsp Tabasco sauce¼ tsp Worcestershire sauce1 tbsp extra-virgin olive oil2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped
Lemon chilli chicken fajitas 4 skinless free-range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika½ tsp chilli flakes (optional)3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine-ripened tomatoes, chopped½ red onion, finely chopped1 tbsp extra-virgin olive oilJuice of ½ limeSmall handful fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped
The 20 best French recipes: part 1 Daniel Boulud’s coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher’s twinebacon 450g slab, cut into ⅔cm slicespearl onions 1kgsmall button mushrooms 1kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475ml You will need extra cheesecloth and butcher’s twine. The day before cooking, separate the chicken legs into drumsticks and thighs. Place in a large bowl or container with the onion, carrot, celery, garlic and sachet.
mfort food recipes: Stargazy fish pie - The i newspaper online iNews Dominic Jack, Chef Patron at Castle Terrace restaurant in Edinburgh, shares his favourite winter warming recipe. Together with Tom Kitchin he opened family-friendly dining pub The Scran & Scallie. “A good pie can be prepared ahead and popped on the table for everyone to enjoy, and you can easily freeze any leftovers for another day. “Fish pie is a classic and one of the dishes that’s always on our menu at The Scran & Scallie, but we change the recipe slightly depending on the fresh fish we have in that day. “A visit to your local fishmonger is a good way to start – the possibilities with a fish pie are endless but I like to add smoked haddock for extra flavour.”
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer.
Reuben open top 2 rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5mm thick 2 slices swiss cheese, such as Emmenthal 10g butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.To make the dressing, mix all the ingredients together and set aside.02.Heat the grill to medium. Take the rye bread and divide the salt beef between the two slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.03.Heat an ovenproof, non-stick frying pan over a medium heat and add the butter. Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour½ tsp bicarbonate of soda1 tsp salt1 large free-range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice ½4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below)½-1 tbsp fish sauce1 tsp palm sugar4-5 kaffir lime leaves (see tip)400ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free-range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1½ tsp cumin seeds1½ tsp coriander seeds8-10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes½ tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped – or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)