1 x 400g tin chickpeas 240g chocolate 10ml sesame seeds
Preheat your oven to 180℃ and line a baking sheet with baking paper. Rinse the chickpeas under running water and spread them out on a kitchen towel. Place another towel on top and dry the chickpeas. Spread them out on the prepared baking sheet and spray them with cooking spray. Roast in the oven for 20 minutes, giving them a shake every now and then so that they bake evenly. Remove from the oven and cool completely. Break up the chocolate and add it to a heatproof bowl set over a saucepan with barely simmering water. Allow to melt. Pour the chocolate over the chickpeas and scatter the sesame seeds over. Refrigerate until set, about an hour. Break into shards.
1 litre vegetable stock 30ml olive oil 30ml butter 1 onion, finely diced 3 cloves of garlic, minced 2 x 400g cans of chopped tomato 45ml tomato puree 125ml white wine 250ml arborio rice 45ml grated parmesan cheese and more for serving 125ml basil leaves, finely chopped
Pour the stock in a small saucepan and heat it over a medium-low heat until just barely simmering. Place a wide, heavy-bottomed pan on medium heat and add the olive oil and butter. Add the onion and cook for about 8 minutes, until soft and translucent. Add the garlic and stir-fry for 1 minute. Add the two cans of tomato and the tomato puree and cook for 15 minutes, until the mixture looks concentrated. Add the white wine and cook for another 10 minutes or so to allow most of the moisture to evaporate. Pour in the rice and stir to coat in the tomato mixture. Add two ladles of stock to the saucepan while simmering. Adjust the heat accordingly and stir continuously. Once the mixture starts to look dry again, add another two ladles of stock. Keep going, repeating the process, until the rice is el dente. Turn off the heat and add the parmesan cheese and basil. Stir through. Serve the risotto immediately with extra parmesan to grate over.
600g potatoes, peeled and quartered60g butter 60ml olive oil 2 large onions, thinly sliced 1 clove of garlic, minced 10ml wholegrain mustard 45ml sour cream 1 egg a handful of thyme leaves 150g feta cheese, crumbled 2 x 400g Today puff pastry egg-wash: 1 yolk + 15ml water whisked together
Line a baking sheet with baking paper and set aside. Boil the quartered potatoes, cool completely and crush roughly. Heat the butter and oil in a saucepan over medium-low heat. Add the onions, sprinkle with 2,5ml salt and cook for 30 minutes, stirring every now and then. Add the garlic and cook for one minute. Remove from the heat and allow to cool completely. Add the potato, onions, mustard, sour cream, egg, thyme and feta to a large mixing bowl. Season with pepper. Taste and adjust seasoning if needed. Cover the mixing bowl and refrigerate.
Unroll the pastry on a lightly floured work surface and roll slightly wider. Cut one 25cm circle from one pastry sheet and place on a cutting board. Refrigerate until ready to use.
Cut a 22cm circle from the second sheet of pastry and place on the prepared baking sheet. Spoon the potato mixture on the pastry circle and form a nice even mound. Leave a 2 cm border. Brush the border with egg-wash. Lay the 25cm pastry circle over the mound and press the edges to seal. Trim off the excess pastry. Cut a small hole in the centre of the top. Score curved lines all over the top from the hole down to the edge, being careful not to cut all the way through. Brush the pie all over with egg-wash and refrigerate for 30 minutes. Preheat your oven to 200℃. Bake the pithivier for 40 minutes, until golden. Slice into wedges and serve warm.
250g uncooked spelt 4 medium tomatoes, very finely chopped 1 English cucumber, very finely chopped 2 bunches parsley, very finely chopped 12 mint leaves, very finely chopped 4 green onions, white and green parts, thinly sliced 45ml lemon juice 45ml olive oil salt and pepper
Prepare the spelt according to instructions and drain. Add the spelt and all the chopped vegetables and herbs to a mixing bowl. Drizzle over the lemon juice and olive oil and season with salt and pepper. Mix through and serve.
2,5ml curry powder 2,5ml turmeric 2,5ml ground ginger 2,5ml onion seeds 2,5ml ground coriander 2,5ml ground cinnamon 83ml peanuts 3-4 corn cobs, kernels shaved off or 350g frozen corn kernels, defrosted 500ml (2x tins) coconut milk 500ml chicken/vegetable stock 2,5ml salt 250ml quick-cook polenta a handful of parsley, chopped
Place a frying pan on medium heat and add about 45ml vegetable oil to it. Add the curry powder, turmeric, ginger, onion seeds, coriander and cinnamon and cook while stirring, for about 2 minutes. Now add the peanuts and stir them around in the spices for about a minute. Add the corn kernels and stir-fry for another 3 minutes or so. Remove from the heat and set aside. Pour the coconut milk and chicken stock into a saucepan and bring to a boil. Add the salt. Gradually whisk in the polenta, making sure there are no lumps. Simmer, stirring constantly for about 5 minutes, until thick. Stir half of the corn kernel mixture into the polenta. Spoon on to a serving dish, spoon the rest of the corn on top and scatter with parsley.
Add the sugar and cornstarch to a mixing bowl and stir to mix. Whisk the egg yolks and 50ml milk together and stir into the sugar mixture to make a smooth, runny paste. Set aside. Add the 700ml milk to a saucepan set over medium-high heat and bring to a boil. Take the saucepan from the heat and drizzle a thin stream of milk on to the egg mixture while whisking vigorously. Pour the mixture back into the saucepan, place it over medium-high heat and whisk until thick. Remove from the heat and stir in the vanilla and cinnamon. Add the oats to a bowl/glass jar. Pour the warm mixture over the oats and leave to cool. Refrigerate overnight. Dust with cinnamon-sugar to serve.
The oats may be kept in the refrigerator for 5 days.