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Croque Monsieur Bake

Croque Monsieur Bake

Related:  Nigella 2Nigella 3Breakfast/Brunch

Cheesy Chilli I can't count how often I find myself stirring a pan with some mince in it, day to day. Not that this is anything to apologize for: it's easy, quick and comforting. I could probably measure out my life in chilli bowls, and that's no bad thing either. This recipe draws again on a favourite time-saving practice of mine, which is to start off with some paprika-piccante chorizo sausages that give off a fiery orange oil in which to sear and season the mince. Spaghetti With Marmite I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is the one I have to show you here. She introduces it as hardly a recipe, but I wanted to include it because I haven't as yet found a child who doesn't like it. I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment, there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in stock, and I have eaten shortcut versions of this in Italy (recreated guiltlessly in my own kitchen) which use a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti.

Italian-style brunch: bruschetta, egg pizzetta and a bellini Brunch pizzettaServes 4 IngredientsFor the dough 5g fresh yeast200ml warm water 400g “00” flour2 tsp table salt20ml olive oil For the pizzetta4 x 70g dough ball 240g mozzarella 8 tbsp passata40g parmesan 120g cooked Italian sausage30g wild mushrooms 80g pancetta4 eggs Method1 First, make the dough. Whisk together the yeast and warm water.2 In a separate bowl, mix the flour, salt and olive oil, then make a well in the middle of the mixture. Pour in the yeast and water mix, and knead together well. 3 Cover the dough with clingfilm and leave it to rise for 30-60…

Pasta With Pancetta, Parsley and Peppers I always have a stash of pancetta cubes in the fridge to spruce up whatever else I may have to hand, but here they rather take centre stage. If you want to use lardons instead, then do. They should be the same - the cubetti di pancetta, Italian, and the lardons, French - but for some reason the lardons are cut chunkier, and consequently a supermarket packet of them tends to weigh about 200g rather than the 140g of pancetta. Don't worry. Either pack size will do nicely here. Sake Steak and Rice For gluten free: use gluten free Dijon mustard instead of English mustard and tamari instead of soy sauce. Check also that the Worcestershire sauce is suitable as some brands contain malt vinegar (made with barley). The real thing to take from this, too, is the cooking method. This easily translates to bigger cuts as in my quick-cook longrested fillet: when I've got people coming round and I'm not sure exactly when we'll be eating, I cook a large contrefilet or fillet of beef - about 2.25kg / 5lb for eight, or ten if you're a good carver. This is expensive but easy.

Make-Over Breakfast Sausage and Mushroom Strata A make-ahead breakfast casserole made with day old bread, eggs, cheese, sausage and mushrooms. This recipe from the archives is perfect for Christmas morning so I thought I would revive it to give it some attention. You can make this with just about anything, just use your imagination! Kitchen Remix by Charlotte Druckman When Charlotte Druckman was planning and writing her new book Kitchen Remix, she couldn’t have known just how apposite it was going to be when it came out. Its premise is simple, and persuasive: each chapter focusses on three ingredients, and shows how they can be combined to create different dishes. The ingredients themselves range from familiar fridge and storecupboard staples - mushrooms, cauliflower, rice, chicken, chickpeas - to just a few perhaps more recherché pantry items, in the form of nori seaweed, dried Chinese sausage and Taleggio cheese, but these latter ones are there to show how easy it is, once you have them in the kitchen, to make them part of your repertoire, boosting the flavour of everyday cooking. Indeed, flavour is what this book celebrates so compellingly, but more than that, it is written with such confidence-bestowing kindness and enthusiasm.

Nigella Lawson's Meatballs with Orzo 1. Line a large baking sheet with cling film, then put all the ingredients for the meatballs into a large bowl and mix together, gently, with your hands. Don’t overmix, as it will make the meatballs dense-textured and heavy. Eggs and Tomato Breakfast Melts I'm in love with these easy open faced breakfast sandwiches made on a whole wheat English muffin with egg whites and scallions, then topped with heirloom tomatoes and melted cheese - mmm! Tomatoes, eggs and scallions are always a winning combination for me - especially now when summer tomatoes are at their sweetest! If you can't find heirloom tomatoes, red grape tomatoes or cherry tomatoes would be just as great. Eggs and Tomato Breakfast Servings: 4 • Size: 1 breakfast melt • Old Points: 3 pts • Weight Watcher Points+: 4 pt Calories: 160 • Fat: 5 g • Carb: 16 g • Fiber: 3 g • Protein: 15 g • Sugar: 4 g Sodium: 329 mg (without salt) • Cholest: 8 mg

Golden Egg Curry This magnificent addition to my eating life comes courtesy of Yasmin Othman (who has brought much deliciousness my way over the years) and I glow with gratitude every time I eat it. This – called masak lemak telur in Malaysian – is very far removed from the egg curries I remember from my early youth, and would much prefer to forget. What we have here are eggs poached in a rich, aromatic, turmeric-tinted, tamarind-sharp, coconutty sauce or soup. This has definite heat, but not eye-wateringly so. If you’d like it a bit milder, do not pierce the three whole finger chillies.

Slow Roast Pork Belly There are a few meals I can say I'm making that will make my children excited (or pretend to be), and this is one of them. Alongside there must be Pie Insides (which is what my daughter has always called leeks in white sauce) and for ultimate gratification, roast potatoes although I usually use goose fat for roast potatoes, I feel the pork belly allows, indeed encourages, the substitution of lard. I'm not convinced that with all that fabulous crackling you do need roasties as well, but I like to provide what makes people happy. I have advised an overnight marinade, but if I'm making this (as I tend to) for Sunday supper, I often prepare it in the morning and leave it in the fridge loosely covered with baking parchment, or midday-ish and leave it uncovered in a cold place (but not the fridge) for a few hours. Read more As featured in

One Pan English Breakfast {For Washing Up Dodgers} If a Moroccan Shakshuka had a passionate affair with a Full English, this would be the resulting love child. Everything you love from both sides, all coming together in one glorious pan. Eggs, bacon, sausages, beans, tomato, with none of the frying, none of the hob juggling and barely any of the washing up. Too good to be true? Too good to be good? Oh ye of little faith!