Provençal beef daube 1 large celery stick2 bay leaves3 large fresh parsley sprigs4 large fresh thyme sprigs1kg British braising steak, such as chuck or blade4 tbsp olive oil225g unsmoked free-range bacon lardons, in short chunky strips3 onions, halved and thinly sliced6 fat garlic cloves, thinly sliced600ml red wine, such as cabernet sauvignon200ml good quality fresh beef stock350g carrots, cut into small chunky pieces400g can chopped tomatoes2 anchovy fillets, chopped4 strips pared orange zest100g black olives For the beurre manié (see know-how) 20g soft butter20g plain flour For the persillade (see know-how) 25g fresh flatleaf parsley leaves1 fat garlic clove
Crispy squid with harissa mayonnaise Vegetable oil for frying 75g potato starch or potato flour (we used Rakusen’s, from Waitrose and Ocado)500g fresh squid, cleaned (ask your fishmonger to do this), body sliced into rings, tentacles trimmed For the pickled beans 350ml white wine vinegar2 tbsp sea salt120-150g caster sugar to taste150g runner beans, strings removed, cut into 6cm batons120g green beans, topped150g cucumber, seeds removed, cut into 6cm batonsHandful fresh dill, roughly chopped For the harissa mayonnaise 1 garlic clove, crushed100g good quality mayonnaise1 free-range egg yolk1 tsp harissa paste (we use Belazu, widely available) You'll also need Digital thermometer
untitled Broad bean and lemon-dressed aubergine with pine nuts Best ever sourdough recipes - Recipes Our best recipes with fresh sourdough and to use up leftover sourdough - from posh mushrooms on toast, to quick croque madame and a twist on macaroni cheese Fig and gorgonzola tartines Fig and gorgonzola tartines make an indulgent afternoon snack or stylish starter using a handful of fresh ingredients. These sourdough toasts are super easy to make and ready in 15 minutes, just assemble the toasts and pop under the grill for a couple of minutes. Herbed cheese tartines with cucumber salad This French-style open sandwich makes the best light lunch or quick snack. Pan y tomate (Catalan tomato bread) A really quick and easy breakfast recipe that Catalans and Spaniards enjoy with a coffee in the morning. Quick croque madame Croque madame is a classic favourite and this quick version makes for an easy indulgent meal. Courgette mac ‘n’ cheese with garlic sourdough crumbs In the US, mac ‘n’ cheese often, on a menu, has its own heading with a choice of flavourings. You may also like...
Sali boti (Parsi braised lamb) Spelt risotto with wild mushrooms step 1 Slice the shallots rather than chopping them – spelt is a robust grain so it needs reasonably chunky vegetables to sit alongside it. Heat some olive oil in a large pan and add the shallots and garlic and fry gently, stirring every now and then until they have taken on a little colour. Add the thyme and stir. You really have to give everything a good blast of heat, especially the grains as this really opens them up and helps them absorb the stock. step 2 Add the white wine and bubble it off. Adding it bit by bit keeps the grain firm and concentrates the flavour of the dish. step 3 Take the risotto off the heat once the spelt is just al dente and there is still a good amount of sauce around the grains, this should take about 40-45 minutes. Now add the butter and stir it in briskly, then add a little chopped parsley and grate in some parmesan. step 4 Add a squeeze of lemon, spoon into shallow bowls, add the remaining parsley and parmesan shavings.
Ultimate steak and chips with a rich mushroom sauce 3 medium rooster potatoes (150g each) or similar, sliced into thin chips 3 tbsp rapeseed oil3 fresh rosemary sprigs, leaves of 1 finely chopped2 rib-eye steaks (about 250g each)20g butter For the rich mushroom sauce 20g dried mixed mushrooms (or 75g other fresh strong-flavoured mushrooms, such as shiitake, sliced)125ml beef stock, hot1 tbsp butter1 tbsp olive oil 2 garlic cloves, roughly chopped½ small onion, thinly sliced75g button mushrooms, thinly sliced 75ml white wine3 tbsp double cream
Quail, confit garlic and celeriac risotto recipe Step 1 Heat the oven to 180C/fan 160C/gas 4. Put the diced celeriac on a baking tray. Step 2 Fry the shallot, leek and thyme with 50g of butter and 50ml olive oil. Step 3 Add 500ml of stock to the risotto and stir until it is all absorbed. Step 4 Turn the oven up to 200C/fan 180C/gas 6. Mushroom gratin Grilled aubergine sabich salad recipe Step 1 Boil the kettle, and tip the bulgar wheat into a bowl with some seasoning. Pour over just enough boiling water to cover, cover with clingfilm and leave while you prepare the rest. Step 2 Sit the hen’s eggs in a large pan with enough cold water to cover them. Step 3 Heat a griddle or frying pan. Step 4 Stir the onion, celery, cucumber and tomato through the bulgar wheat with the mint, coriander and most of the parsley, plus 2 tbsp oil, the zest and juice from 1 lemon. Step 5 Mix the remaining lemon juice with the tahini paste, yogurt and sesame seeds – saving a few to sprinkle on the top. Step 6 Pile the salad and eggs on a platter.
The loyal lentil curry 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil For the cucumber salad ½ cucumber, shaved into ribbons4 tbsp rice vinegar (from the world food section of supermarkets) To serve Fresh coriander, hot sauce such as sriracha, steamed rice and lime wedges 01.Boil a pan of water and cook the lentils for 25-30 minutes, according to the pack instructions.
Lemon, thyme and pepper crusted chicken Kale braised in ham stock with cream and brown sugar