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
Broad bean and lemon-dressed aubergine with pine nuts Listen up, Mary Berry: Italian chefs show the world how to make spaghetti bolognese Linguine with Gorgonzola, Pancetta and Wilted Rocket Begin by putting the pasta on to cook (see How to Cook perfect pasta) and give it 1 minute less cooking time than normal, then place the Gorgonzola Piccante and the crème fraîche in a food processor and whiz it to blend together. Next place a large, solid frying pan over direct heat and, as soon as you think it is really hot, add the cubes of pancetta or chopped bacon and sauté them in their own fat for 3-4 minutes, keeping them on the move to brown all the edges evenly. Then add the garlic to the pan and toss that around for about 1 minute. Next, remove the pan from the heat and add the rocket leaves which, when you have given them a stir, will wilt in the heat of the pan. Give it a good seasoning of freshly milled black pepper and, if it needs it, a touch of salt, then serve very quickly in hot pasta bowls with some Parmesan sprinkled over. Serve with a mixed leaf green salad.
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? Wild mushrooms on toast with lardo 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. Heat the oil in a large, deep frying pan on a medium heat for 2 minutes, then add the fenugreek and mustard seeds. 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.
Clams a la plancha or tomato and mozzarella salad: 20 best easy summer recipes – part 1 | Life and style Jeremy Lee’s bread, courgette and ricotta salad Serves 6sourdough bread 6 slicesolive oilbest red wine vinegar pink onions 4 small bright, firm courgettes 8 spring onions 6 tropea onions 4 (if at hand, or small leeks will do happily)garlic 1 clovepepper mill fully charged coarse sea salt ground finebest ricotta 250g picked mint leaves 1 handful Into a handsome bowl, tear the bread into coarse chunks and anoint with 6 tablespoons of olive oil and 3 tablespoons of red wine vinegar. Peel the pink onions then slice into rounds about 5mm thick. Turn off the heat beneath the pan. Slice the courgettes thinly. Lightly fry the courgettes in olive oil until lightly coloured and just cooked. When cooled somewhat, add the courgettes with the pink onions to the bread in the bowl. Wipe the pan clean. Toss the sliced spring and tropea onions (or leek) with the chopped garlic and 2 tablespoons each of olive oil and red wine vinegar. Choose the ripest, tastiest tomatoes you can find. Since you’re here…
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.
5:2 diet recipe: mushroom and green bean korma PREPARATION TIME 5 minutes COOKING TIME around 20 minutes INGREDIENTS ½ tsp coconut oil 22 cals 1 small red onion, sliced 38 cals 1 clove garlic, crushed 4 cals 2cm-piece peeled ginger, weighing 5g, grated 4 cals 1 small green chilli, finely chopped 5 cals ½ tsp garam masala, ¼ tsp each cinnamon and ground cardamom 5 cals 150ml almond milk 20 cals 10g cashew nuts 59 cals 10g flaked almonds, reserving a few for garnish 63 cals 200g mushrooms 26 cals 100g fine beans or sugar snap peas 27–42 cals 40g dried apricots, snipped 72–90 cals METHOD Heat coconut oil in a non-stick saucepan over a low heat. Add the onion, garlic, ginger, chilli and spices and fry very gently for 3 minutes. Then add the almond milk, and the nuts.Simmer gently for seven minutes. Fry the mushrooms in the same pan for three minutes over medium heat. Serve the korma in one bowl, sprinkled with the reserved nuts, with the raita and pickles (below) in separate dishes on the side. Pomegranate and mint raita
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
Baked salmon or roasted chicken with basil – 20 best easy summer recipes: part 3 | Life and style Sally Clarke’s roasted chicken with basil At the restaurant in the summer we often tuck a basil leaf or two under the skin of the chicken breasts, just before roasting. The skin perfectly protects the delicate leaves, and allows the green shape to be visible when served. Serves 6organic or free range chicken 1 x 2.5kg basil 1 bunch onion 1 medium, peeled and roughly choppedcarrot 1, peeled and roughly choppedcelery 2 sticks, washed and roughly choppedsmall leek 1, cut lengthwise, washed and roughly choppedfennel bulb 1 small, washed and roughly choppedbay leaves a few thyme a few sprigs butter 50g olive oil 2 tbsp garlic 2 cloves, crushed to a creamsalt and pepperlight chicken stock 500ml white wine 150ml Trim the excess fat and skin from the neck end of the chicken and remove the parson’s nose. Using your fingers (nails cut short and no bejewelled fingers ideally!) Preheat the oven to 180C/gas mark 4. Roast for 20 minutes or until the skin has started to colour. Since you’re here…
Slow cooked Hunter's chicken Amelia Freer's poached chicken, crunchy vegetables and herb dressing