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. This recipe is from Toast, Hash, Roast, Mash by Dan Doherty. Amelia Freer's butternut squash 'pasta' with sage and pine nuts
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. 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.
Roasted butternut squash and pine nut quinoa recipe • mixed dried herbs (I like oregano, herbs de provence, thyme and rosemary) • 1 tsp paprika • 1 cup of quinoa • 1 lime or lemon • a large handful of long-stemmed broccoli • a handful of fresh coriander • ⅓ of a cup of pine nuts • a dozen cherry tomatoes Preheat the ove to 190°C/gas mark 5. Slice the squash in half, then peel off the skin and remove the seeds. Place the squash on a baking dish and drizzle with olive oil, a pinch of dried herbs, a teaspoon of paprika and a sprinkling of salt. Bake for about 15 to 20 minutes, until deliciously soft. Meanwhile make the quinoa. Chop the broccoli into segments and roughly chop the coriander leaves. Toast the pine nuts in a dry frying pan on a high heat, for about three to four minutes. Slice the cherry tomatoes into quarters. Once the quinoa and the squash are cooked, remove from the heat and stir them together along with the pine nuts, a drop more lime and the cherry tomatoes. Deliciously Ella: how to go gluten-free naturally
Feel-good food from the Deep South I have fond memories, too, of eating Southern food in New Orleans, where they work wonders with aubergines and a roux. But there has always been a gap between the food I imagined and what I ate here in Britain, even the dishes I tried myself. I can turn out pretty good fried chicken and rice and bean dishes but my range is limited. Foodies kept raving about its Southern delights – oh, the cornbread, with its pools of honey-butter melting over the top – and I ignored them. The Lockhart's cornbread (HAARALA HAMILTON) Several hours later I stumbled out – yes, the Bourbon had claimed me again – feeling so like a schoolgirl in love that I posted embarrassing tweets until bedtime (all in adulation of The Lockhart). Diana Henry's coffee-brined pork chops (HAARALA HAMILTON) McDonald hasn’t written a book yet but the next day I bought one I’d been dithering over by another Southern chef, Sean Brock (Heritage, Artisan). What to drink with food from the Deep South?
Rick Stein's spiced lamb filo pastries with pine nuts Mini pork and apple meatballs Grilled salmon with ginger Fragrant crispy chicken recipe Ingredients 675g boneless, skinless chicken thighs 600ml groundnut or vegetable oil 2 tsp sesame oil 2 tbsp finely chopped spring onions 2 tsp sugar For the marinade 3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 3 spring onions 2 slices fresh ginger 1 tbsp honey 1 tsp five-spice powder 1 tsp roasted and ground Sichuan peppercorns Place the chicken thighs between two pieces of clingfilm and lightly pound them until they are evenly flat. Put them in a bowl and set aside. Remove the chicken from the bowl and reserve the marinade. Hamish Anderson’s wine choice 2010 Vision Single Block Riesling, Cono Sur, Bío Bío, Chile £8.99, Oddbins. Riesling’s perfume and charm has an uncanny ability to pair with fragrant Asian dishes. Why not try your Chinese recipes with a Riesling, available from only £7.99 a bottle at Telegraph Wine?
Anna Jones' grilled avocado with barley salad Classic braise of flageolets, celery and wine Thirty-clove garlic and onion soup