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. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.
Salmon and pea tagliatelle 350g dried tagliatelle 400g skinless salmon fillets 200ml fresh vegetable stock, hot 2 shallots, finely chopped 200g frozen peas 100g low-fat yogurt3 tbsp chopped fresh flatleaf parsley 1. Preheat the grill to high. Cook the pasta in a large pan of salted water, according to the packet instructions. If the salmon you buy is not skinned, cook it with the skin on, then peel off and discard it after cooking – it’s easier than skinning it raw and you won’t cut off and waste any fish.A fruity Sicilian white will strike the right balance between juicy flavour and fresh crispness.
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.
Caravan's baked eggs and chorizo with tomato ragout recipe I first had baked eggs when I worked in a restaurant 12 years ago. The pastry chef was Israeli and he used to talk about this guy, called Dr Shakshuka, who would go to the food market in Tel Aviv, set up his pan and fry peppers, onions, spices and garlic and then, just before lunch, he would fill the pan with eggs and cook them. He’d sell what was in that one pan and then go home, so everyone tried to get to the front of the queue before he sold out. ½ red pepper, chopped ½ yellow pepper, chopped 1 onion, peeled and diced 2 cloves of garlic, peeled and chopped ½ tsp ground cumin seeds ½ tsp ground coriander seeds 1 pinch saffron 2 x 400g tins chopped tomatoes 8 eggs 2 tbsp Greek yogurt 2 tbsp parsley leaves, chopped 1 tbsp chilli flakes Preheat the oven to 200C /gas mark 6. Cut each sausage into three, lengthways. Meanwhile, warm the oil in a large ovenproof pan over a medium heat. Break the eggs on top of the sauce and allow the pan to Andina's quinoa porridge recipe Dishoom's Kejriwal recipe
Tagliatelle with sausage ragù, radicchio and hazelnuts 500g fresh or 400g dried tagliatelleHazelnut oil or extra-virgin olive oil to serveGrated parmesan to serve For the sausage ragù Olive oil for frying2 medium onions, finely chopped1 medium fennel bulb, finely chopped½ tsp coriander seeds, toasted in a dry frying pan, then crushed1 tbsp fennel seeds, toasted in a dry frying pan, then crushed1 large garlic clove, chopped5 fresh thyme sprigs, leaves picked and roughly chopped600g Italian sausages, or British free-range pork and herb sausages, skin removed and broken up into pieces2 x 400g tins plum tomatoes1 small radicchio (150g), sliced1 tsp hazelnut oil (or extra-virgin olive oil if you can’t find it)Small handful fresh flatleaf parsley, chopped50g hazelnuts, toasted and roughly chopped 01.For the ragù, heat a glug of oil in a large frying pan over a medium heat, then add the onions, fennel, coriander seeds and fennel seeds. Recipe by Sam Williams at Cafe Murano in Covent Garden These quantities are for a main course.
Bao buns with braised shortrib and pickled daikon For the old dough 300g plain flour, plus extra to dust4g fast-action dried yeast140ml lukewarm milk or water For the new dough 500g plain flour60g caster sugar½ tsp salt10g fast-action dried yeast½ tsp baking powder20ml sunflower oil, plus extra to grease and for brushing290ml lukewarm milk or water For the braised shortrib filling Sunflower oil for frying1.5kg British beef shortribs, ribs separated6 garlic cloves1 large onion, quartered5 tbsp soy sauce1½ tbsp Chinese rice wine vinegar240ml shaoxing wineFew pinches caster sugar (to taste) For the quick-pickled vegetables 1 small daikon, peeled2 medium carrots, peeled100ml Chinese rice wine vinegar50g caster sugar1 tsp salt To serve Mayo and chopped coriander leaves You will also need... Bamboo or metal steamer
Low-calorie recipes: Vietnamese spicy Pho with courgette noodles 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. Season well, then roll the mixture into small meatballs, using about 2 tsp of mixture for each. Skewer 3 on each stick. 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.
Dill and coriander gravlax 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. This recipe is from Toast, Hash, Roast, Mash by Dan Doherty.