Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander½ tsp ground cinnamon1-2 green chillies, chopped 5cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds ½ pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You’ll also need… 1 litre ovenproof dish
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.
Whole egg curry 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. 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."
Shepherd’s pie 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
Mee goreng Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan. Pour in the beaten eggs and quickly stir and shake the pan to distribute evenly. Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25,www.octopusbooks.co.uk
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly.
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? Roasted Chicken with Lime, Almonds, & Chili I love roasting chicken legs—this is really my go-to chicken dish at the moment. The lime gives it a zing, the chili a kick, and the almonds give it a great crunch. This recipe is from my Fall 2015 issue! Read the full issue here: Serves 4 You will need: 12 chicken legs (I always use organic, youcan really taste the difference) salt and pepper,to taste red chili flakes, to taste 2 garlic heads, tops cut off 2 limes, just the juice 1⁄2 cup chicken stock 1⁄3cup almonds, blanched 2 tablespoons olive oil fresh cilantro, for serving Preheat the oven to 370°F. Make a lot of it and use the rest for a chicken salad the next day! Photography by Food+styling+photography by Paul Lowe Made it?
The 20 best Mediterranean recipes: part 4 | Life and style Theodore Kyriakou’s garides saganaki For this classic Greek saganaki recipe you need fresh medium-to-large-sized prawns, which are deglazed in ouzo to give a unique taste. When I think of saganaki, I taste salty melted cheese with hints of ouzo and plenty of grilled bread, and then I start daydreaming about eating under the Almyrikia trees, my feet in the sea. The word “saganaki” refers to the cooking pan, a flat little frying pan with squat handles on both sides. Serves 4 as a starterprawns 12 tomatoes 4 good size, ripe and juicy, peeledolive oil 80ml banana shallot 1, peeled and finely choppedgarlic 2 cloves, choppedAleppo pepper a pinch salt and freshly ground pepperouzo 70ml, or dry white winefeta 200g, crumbled basil ¼ bunch oregano a pinch Peel the bodies of the prawns, leaving the heads and tails on for extra flavour. Grate the tomatoes into a bowl, using the large blades of the grater. Preheat the oven to 220C/gas mark 7. Season the prawns with salt on both sides. Shred the basil.
Slow cooked Hunter's chicken Lamb shank and chestnut curry with parsnip mash recipe step 1 Heat the oil in a deep wide pan large enough to fit the shanks in a single layer. Add the whole spices and cook for 20 seconds until sizzling. Add the onions and cook until softened and browned at the edges, stirring often. Meanwhile, make a fine paste of the ginger and garlic using a blender and a splash of water. Put to one side then purée the tomatoes with the yoghurt in the same blender (no need to wash). step 2 Add the lamb to the onions and stir to brown a little on all sides. step 3 Add the puréed tomatoes, mix well and bring to a boil. step 4 To make the mash, bring a large pot of water to the boil. step 5 Purée the parsnips only with the cream, milk, a pinch of salt and cinnamon until smooth. step 6 Once the lamb is cooked, uncover and reduce the liquid in the pan over a high flame to a creamy consistency. It is important to make sure it isn’t watery. step 7 Heat a little oil in a small pan and stir-fry the ginger shreds until golden.
Cheese and potato pie 1.1kg new potatoes6 spring onions, finely slicedSmall bunch fresh flatleaf parsley, roughly chopped5 fresh thyme sprigs, leaves picked5 fresh oregano or rosemary sprigs, leaves picked and chopped2 tbsp dijon mustard250g vintage cheddar, grated15 semi-dried tomatoes, roughly chopped2 free-range egg yolks, lightly beaten, plus 1 whole free-range egg to glaze For the hot water pastry crust 500g plain flour, plus extra to dust1 tsp salt1 medium free-range egg80g unsalted butter, plus extra to grease80g lard (see tip) Stephen Harris: venison with red wine, chocolate and raspberry vinegar sauce