Marinade: 250ml greek yoghurt 3 cloves of garlic, minced 15ml ground ginger 15ml smoked paprika 15ml garam masala 5ml ground coriander 5ml ground cumin 5ml salt 15ml lemon juice
6 chicken breasts
Add all the ingredients for the marinade to a large mixing bowl and mix together. Add the chicken pieces and cover them in the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight. Preheat your oven to 240℃ and line a baking sheet with aluminium foil. Place a metal wire rack on the tray and arrange the chicken pieces on it. Cook in the oven for 25 minutes until blistered. Remove the chicken from the oven and serve with a fresh side or salad.
Vinaigrette: 45ml lemon juice 5ml sesame oil 40ml olive oil a pinch of salt 15ml thyme leaves, chopped
350-400g green beans 10ml sesame seeds, roasted 1 lemon, zest cut into fine strips
Rinse the beans under running water and trim off the ends. Place a large saucepan on the heat, fill it with water and bring to a boil. Add the trimmed beans and cook for exactly 3 minutes. Drain the beans and once again run cold water over it to stop the cooking process. Shake the beans dry and pat with a clean dish towel. Arrange on a serving platter.
For the vinaigrette: Add the lemon juice, sesame oil, olive oil, salt and thyme leaves to a bowl and whisk together.
Drizzle the vinaigrette over the beans and garnish with lemon zest, lemon slices and a sprinkling of the sesame seeds.
Place a large pan on medium-high heat, add 30ml butter, a dash of cooking and the mushrooms. Cook until golden, spoon into a bowl and set aside. Add the bacon pieces to the same pan and cook until crispy on the edges. Spoon into a bowl and set aside. Add the other 30ml butter and onion to the pan and cook until soft. Add the garlic and stir-fry for one minute. Pour the orzo and stock into the pan, turn the heat down to medium and simmer for about 15 minutes, stirring every now and then to prevent the pasta from sticking to the bottom of the pan. You want a cooked orzo that has absorbed most of the water. Add the parsley, thyme and cream and stir through. Now add the mushroom and bacon back into the pan and warm through while stirring. Sprinkle over the parmesan, add a few grindings of black pepper and serve immediately.
250ml uncooked lentils 1 onion, chopped 2 large aubergines, cut into small dice 4 cloves of garlic, minced 15ml chopped parsley 200g white bread (about 5 slices) 30g parmesan cheese, grated 10ml salt 2 x 400g tins chopped tomato 5ml salt 45ml sugar 30ml Worcestershire sauce a handful of basil leaves, chopped
Cook the lentils according to packet instructions, drain and set aside to cool. Preheat your oven to 200℃ and line a baking sheet with baking paper. Place a saucepan on medium heat and add some olive oil to it. Add the chopped onion and cook until soft. Add the diced aubergine, a pinch of salt and another drizzle of olive and stir-fry until really soft. Add the garlic and cook for another minute. Take the mixture from the heat and allow to cool slightly. Break the bread into chunks and add it to a food processor. Whizz to crumbs. Remove 125ml of the crumbs and set aside. Pour the rest of the crumbs into a large mixing bowl. Add the aubergine mixture, lentils, parmesan, parsley, salt and a few grindings of black pepper to the food processor and whizz to a paste. Taste the mixture and adjust the seasoning. Roll into 18-22 balls, place on the prepared baking sheet and drizzle with some olive oil. Bake in the oven for 40 minutes until crisp. Add the chopped tomato to a saucepan and add the salt, sugar and Worcestershire sauce. Simmer until reduced – about 15 minutes. Turn your oven onto the grill setting. Pour the tomato sauce into an ovenproof dish, place the aubergine balls on top and sprinkle over the reserved bread crumbs. Drizzle with olive oil and grill in the oven for 5 minutes. Sprinkle over the chopped basil and serve on steamed rice.
Preheat your oven to 200℃ and line a baking sheet with baking paper. Place the pastry on a work surface and cut 12 circles with a 7cm diameter biscuit cutter. Place 6 of the circles on the prepared baking sheet. Cut out the centres of the other six circles with a 6cm diameter cutter, wet the edges of the pastry and place on top of the pastry circles. Prick the bottom of the pastry with a fork and brush the elevated edges with egg wash. Bake for 15-20 minutes or until golden. Remove from the oven and allow to cool. Cut strips (15cm by 0,5cm) from the remaining pastry and braid three strips together. (You should have 6 of these). Place the braids on the baking sheet and shape them so that they resemble the arch of a baskets handle. Bake in the oven for 15 minutes, remove and allow to cool.
For the cream patisserie: Add the corn flour to a large mixing bowl and stir in the 50ml milk. Add the egg yolks and 50g of sugar and whisk together. Set aside. Pour the 450ml milk into a small saucepan and add the other 50g caster sugar to it. Place the saucepan over medium heat and stir until the sugar has dissolved. Take it from the heat as tiny bubbles start to appear around the edges. Drizzle the warm milk mixture onto the egg mixture while whisking vigorously. Now pour the mixture back into the saucepan and place it on medium-low heat. Stir continuously until thick. Allow to cook for 30 seconds before removing from the heat. Add the vanilla and stir through. Pour the mixture on a dinner plate and then place plastic wrap directly on its surface. Allow to cool completely.
Pipe or spoon the cream patisserie into the pastry baskets and place a few speckled eggs on top. Now dip the handles into the white chocolate and position it on the baskets so that it resembles a handle. Allow to dry/cool before serving.
2 x 400g rolls of puff pastry 250ml grated Ementhal cheese 310ml cream 4 eggs 250ml frozen peas, defrosted 5ml salt egg wash: 1 egg yolk + 15ml water beaten together
Preheat your oven to 200℃ and spray a 26cm diameter pie dish with cooking spray. Line the bottom and sides of the dish with one of the sheets of pastry. Trim the sides to make it neat and prick the bottom with a fork. Line the pastry with baking paper, weigh it down with rice/beans and bake in the oven for 20 minutes. Remove and set aside to cool. Turn your oven down to 180℃. Add the cheese, cream, eggs, peas, salt and a few grindings of black pepper to a mixing bowl and mix together. Pour the mixture into the baked pastry shell. Place the second roll of puff pastry on a work surface and cut a 27cm diameter circle from it to form the pie’s lid. Decorate the lid with cut-outs from the scrap pastry if you like. Place the pastry lid on the pie and lightly brush with the egg wash. Place the pie in the oven and bake for 50minutes. Start watching the colour of the pastry after 25 minutes or so and place a piece of aluminium foil on top of the pie if it is browning too quickly. Take the pie from the oven, let it stand for 10minutes and serve.
1,5kg potato, peeled and diced 2 onions, sliced 250g bacon, diced 2 cloves of garlic, minced 250ml grated cheddar cheese 250ml cream 125ml chicken stock 5ml salt 5ml smoked paprika 1 x 400g roll puff pastry egg wash: 1 egg yolk + 15ml water whisked together
Preheat your oven to 200℃.
Place the diced potato in a large saucepan with water and cook until just soft. Drain and set aside. Add some vegetable oil to a pan set over medium-high heat and add the onion. Cook for 2-3 minutes. Add the bacon and cook until the onion is soft and the bacon is cooked. Add the garlic and stir-fry for one minute. Take from the heat and set aside to cool. Add the cheese to a large mixing bowl. Pour in the cream and stock and add the salt, paprika and bacon and onion mix. Stir to mix and spoon into a 28cm x 20cm ovenproof dish. Lay the pastry flat on a work surface and cut shapes from it with a biscuit cutter. Place the pastry pieces side-by-side on the pie filling and brush with the egg wash. Bake in the oven for 25minutes or until golden. Serve the potato pie straight from the oven.
1 x 400g roll puff pastry pea shoots or any other soft herbs (you may press them for an hour or so before using but it isn’t necessary) 250g cream cheese, room temperature 250g frozen peas, defrosted 15ml finely chopped mint leaves 15ml finely chopped chives a good pinch of salt
Line a baking sheet with baking paper. Cut an extra sheet of paper and set aside. Place the lined baking sheet on a work surface and unroll the pastry directly onto it. Trim the sides of the pastry so that you have a perfect rectangle. Divide/cut the pastry in half lengthwise. Mark the pastry, in its length, at 6cm intervals, so that you can cut it into rectangular discs. NB: Cut the discs but do not move them apart – the sides will stay straight this way. Lay the pea shoots/herbs all over the pastry and place the extra sheet of baking paper on top. Flip the pastry over (keep it between the baking paper) so that the herbs face down. Refrigerate for one hour. Preheat your oven to 190℃. Add the cream cheese, peas, mint, chives and salt to a bowl and mix together. Set aside. Take the pastry from the refrigerator and place another baking sheet on top of the baking paper. Bake for 15 minutes, remove from the oven and set aside to cool completely. Spread the pea-cream cheese on to half the pastry rectangles and place another rectangle on top. Serve the pastry slices at room temperature.
Preheat your oven to 190℃ and spray a 28cm x 21cm ovenproof dish with cooking spray. Place a large pan over medium-high heat and add the vegetable oil and butter to it. Wait for the butter to melt. Add the cauliflower florets and bacon bits and stir-fry for 10 minutes. Add the baby spinach and cook until wilted. Turn off the heat and add the cream and thyme and mix through. Spoon this mixture into the prepared oven dish and set aside. Wipe the pan clean and spray with cooking spray. Season the chicken and then brown the breasts by cooking them for about 2 minutes a side. Arrange the chicken on top of the cauliflower mixture and then push it down slightly. Sprinkle the cheese around the chicken and then the salad onions over everything. Place in the oven and bake for 40 minutes, until golden.
300g mixed, heritage tomatoes 200g mixed cherry tomatoes 4 peaches 1 small, red onion 1 Burrata cheese a handful of basil leaves
Dressing: 30ml olive oil 30ml lemon juice 15ml balsamic vinegar a pinch of salt a few grindings of black pepper
Slice the tomato into quarters/thick slices and place on a serving plate. Half the cherry tomatoes and add to the heritage tomatoes. Wash and dry the peaches and then slice into wedges. Slice the red onion and add to the tomato and peach. Break the burrata into chunks and place on top of the other ingredients. Chop the basil leaves and sprinkle over the salad.
Dressing: Add all the ingredients to a cup and whisk together. Drizzle over the salad and serve.
My Whisk and I 