Mushroom bacon pasta

1 packet bacon cubed and fried
Mushrooms sliced and fried
2 tbs homemade pesto
2 tbs mascarpone (cream/cream cheese) and 1 tbs lemon juice mixed
Parmesan
Basil
Penne (or other pasta)

Mix together the fried bacon, mushroom, pasta, mascarpone-lemon juice mixture with some pasta water. Add pesto and extra basil. Serve with parmesan.

Salmon Mousse

Ingredients

55 g smoked salmon
15 ml heavy cream
110 g cream cheese, softened
1/4 lemon, juiced
0.2 g dried dill weed to taste
salt and pepper to taste
15 g salmon roe

Method

Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

Smoked salmon and puy lentil terrine

(serves 4)

Ingredients

175g Puy lentils, cooked
150g cream cheese
1 tbsp Dill, chopped
1 tbsp Chives, snipped
1/2 lemon, juice only
300g Smoked salmon

For the salad

3 tbsp extra virgin olive oil
fine sea salt and freshly ground black pepper
handful rocket leaves
handful watercress leaves


Method

1. Combine the Puy lentils with the cream cheese, and add the herbs and half the lemon juice. Season with salt and plenty of freshly ground black pepper.

2. Line a 1/2 kg loaf tin with cling film, leaving enough to hang over the sides. Line the base and sides of the tin with the smoked salmon slices, ensuring that all sides are covered and there is enough to overlap the edges of the tin.

3. Take a third of the Puy lentil mixture and spoon it into the bottom of the tin in an even layer. Cover with a layer of smoked salmon. Repeat this process with the remaining ingredients, finishing with a layer of smoked salmon.

4. Fold the outer layer of smoked salmon over the top of the terrine and cover with plastic wrap. Cover with a baking tray and place cans on top to weigh it down. Chill for at least 3 hours, or overnight.

5. To serve, whisk the remaining lemon juice with the olive oil and season generously with salt and black pepper. Turn out the terrine and cut into thick slices. Dress the leaves with the dressing and serve alongside each slice.

Chilimarinoidut silakat

Etikkamarinointi

600 g silakkafileitä
4 dl vettä
1 dl väkiviinaetikkaa
2 tl suolaa
1 rkl sokeria

Sekoita marinointiliemen aineet keskenään.

Kastike

1 limen mehu
0,5 dl öljyä
ripaus sokeria tarvittaessa
½ mieto chili
2-3 oksaa korianteria tai persiljaa
(Makeaa chilikastiketta)

Joulusinappi 2009

1 dl sinappijauhoja
1 dl kermaa
1 muna
1/2 dl hunajaa
1 tl valkoviinietikkaa
1 rkl konjakkia
1/2 rkl oliiviöljyä

Sekoita kaikki ainekset kattilassa ja kuumenna miedolla lämmöllä ko ajan sekoittaen noin viiden minuutin ajan. Laita seos lasipurkkeihin ja jäähdytä.

Cannelloni

(serves 3)

Ingredients

6 fresh pasta sheets (approx 13cm x 10cm)
1/2 onion, finely chopped
2 tbsp Italian olive oil
200 g minced beef
150 g ricotta cheese
50 g mascarpone cheese
pinch of grated nutmeg
75 g grated Parmesan cheese
salt and freshly ground black pepper
1 can Italian tinned chopped tomatoes
handful fresh basil leaves
50 ml double cream
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
25 g Parmesan shavings

Method

1. Preheat the oven to 200 C
1. Gently fry the onion in olive oil until golden.
2. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes.
3. Allow meat to cool.
4. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and Parmesan cheese in a large clean bowl.
5. Taste the mixture and then season with salt and freshly ground black pepper.
6. Take a sheet of pasta and at one end place two heaped tablespoons of meat
mix.
7. Gently roll the pasta to achieve a filled tube shape.
8. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.
9. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.
10. Finally, drizzle the extra virgin olive oil on top and bake for
approximately 20 minutes. For the first 10 minutes cover with foil, then remove.
11. To serve, place three cannelloni on a plate and top with shaved Parmesan and (if you like) a glass of Italian medium red wine.

Wild Blueberry & Ricotta Pancakes

150 g wild blueberries
50 g sugar
40 g butter
Extra wild blueberries to garnish
2 eggs, separated
150 g ricotta
150 milk
110 g plain flour
1/2 tsp baking powder
1 ts of finely grated orange zest

Instructions

1. Place the eggs yolks, ricotta and milk in a large mixing bowl and stir to combine.
2. Sieve in the flour, baking powder and salt and mix well.
3. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.
4. Add one third of the wild blueberries to the batter and stir in.
5. Place the remaining wild blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.
6. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.
7. Serve by placing three pancakes on top of each other and drizzle some of the wild blueberry compote over the pancakes and plate.
8. Finally, put a scoop of crème fraiche on the pile of pancakes. Garnish with a few fresh wild blueberries.

Baked polenta with cherry tomatoes, mozzarella, rocket and balsamic vinegar

Ingredients

oil, for greasing
350ml Milk
75g organic medium-coarse Polenta
2 tbsp double cream
25g Parmesan, freshly grated
salt and fresh ground black pepper
Lemon juice and peel
Butter

1 punnet cherry tomatoes
1,5 tbsp extra virgin olive oil
1 thyme sprigs
1 fresh rosemary sprigs
2 good handfuls of Rocket
1/2 buffalo mozzarella cheese, sliced
1 tbsp Balsamic vinegar


Method

1. Put the milk in a large saucepan over medium heat. Add salt, pepper and the polenta in a thin continuous stream, stirring constantly to remove any lumps. Whisk for about 5 minutes until thickened. Stir in parmesan, cream, lemon juice, peel and butter.

2. Pour the polenta onto a tray with oiled greaseproof paper and spread out evenly to a thickness of about 1.5-2 cm. Leave on one side to set.

3. Meanwhile, put the cherry tomatoes in roasting tray and sprinkle with olive oil, turning to coat. Season with salt and pepper, and scatter with thyme and rosemary sprigs. Roast in the oven for 15-20 minutes.

4. Cut polenta into slices. Brush the slices on both sides with oil.

5. Heat a stove-top ridged grill until very hot. Place the polenta slices on the grill and griddle for 2-3 minutes, turning, until crisp round the edges.

6. Place a bed of rocket on a serving platter. Arrange the polenta slice, tomatoes and mozzarella on top and drizzle with the balsamic vinegar. Serve.

Lemongrass risotto

(Serves 2)

Ingredients

15g Butter
1 garlic clove, finely chopped
1 shallot, finely chopped
140g Arborio rice
50ml White wine
1 green chillies, finely chopped
0,75 tbsp Thai green curry paste, (or to taste)
1/2 stick Lemon grass, crushed
1 kaffir lime leaf
150ml chicken stock, hot
150ml fish stock, hot
1 tbsp Mascarpone
10g flat-leaf parsley, and coriander mixed
225g white crab meat, and dark crab meat, fresh
50g Parmesan, grated
25ml double cream
1/2 lime, juice only
1 pinch salt and fresh ground black pepper

Method

1. Melt the butter in a deep frying pan and add the garlic and shallots. Fry for one minute.

2. Add the rice and then the wine.

3. Stir in the chopped green chillies, curry paste, crushed lemon grass and lime leaves.

4. Mix together the hot chicken stock and fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid. Continue adding the stock, a ladle full at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.

5. Once the rice is cooked remove the lemon grass, add the mascarpone and the chopped herbs.

6. Add the crabmeat and Parmesan.

7. Add the cream and lime juice and season well.

8. Spoon onto warmed plates and serve with chilli oil and extra Parmesan.

Spinach and Ricotta Lasagne with Pine Nuts

(Serves 2-3)

Ingredients

For the sauce:
425 ml milk
25 g butter
25 g plain flour
1 bay leaf
30 g Parmesan (Parmigiano Reggiano), freshly grated (see recipe introduction)
salt and freshly milled black pepper

For the lasagne:

300 g young leaf spinach
100 g ricotta (see recipe introduction)
6 fresh lasagne sheets (weighing about 125 g)
25 g pine nuts
knob of butter
¼ whole nutmeg, grated
100 g Gorgonzola, Shropshire Blue or Cashel Blue cheese, crumbled
100 g Mozzarella, coarsely grated
salt and freshly milled black pepper

Pre-heat the oven to gas mark 180°C.

You will also need an ovenproof dish measuring about 6 cm deep, well buttered.


Begin this by making the sauce, which can be done using the all-in-one method. This means placing the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened. Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 25 g of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.

Now you need to deal with the spinach. First of all remove and discard the stalks, then wash the leaves really thoroughly in 2 or 3 changes of cold water and shake them dry. Next, take your largest saucepan, pop the knob of butter in it, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Now place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender.

Next drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid. Then place it on a chopping board and chop it finely. Now put it into a bowl, add the ricotta, then approximately 75 ml of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.

Now you need to place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted but being careful that they don't burn. Then remove the pan from the heat and assemble the lasagne. To do this, spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this – you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets. Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella. When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.

Lentil soup

Ingredients

125 g red lentils
2 medium tomatoes, skinned and roughly chopped
2 dried limes (lumi)
4 tabs vegetable oil
1 big onion, finely chopped
1/4 teasp garlic puree
1/4 teasp ginger puree
1/4 teasp Madras curry powder
1/4 teasp tumeric
1/4 teasp cumin
1 tabs tomato puree
Vermicelli
salt to taste

Serves 3

Preparation

Rinse the lentils until the water runs clear. Put them in a large pan and add 1/2 litreboiling water.

Bring to the boil then simmer, covered, until the lentils are soft. Add the chopped tomatoes and cook for about 5 minutes.

Blend the mixture in batches in a blender or food processor. Set aside.

Pierce each dried lime a few times with a knife. Heat the oil in another deep pan and fry the onion and the dried limes together until the onion is golden brown. Stir in the garlic and ginger purees and the spices.

Combine the lentil mixture with the onion mixture, stir well and season with salt to taste. Add the tomato puree. Cook over a medium heat until the mixture starts to bubble.

Lastly, add the vermicelli, and when cooked - within 3 minutes - the soup is ready. Adjust the consistency by adding water, if necessary. Pour into soup bowls, and don’t forget the limes.

Red and yellow peppers, capers and mozzarella

Red and yellow pepper
1 tbs capers
Red-wine vinegar
Olive oil
Basil
Salt
Black pepper
Mozzarella

Wash the salt from capers and drain. Grill a red and yellow pepper until the skins are blackened. Peel, remove seen, then tear lenghtways into quarters. Toss with olive oil, red-wine vinegar, torn basil, capers and black pepper. Place on a plate with mozzarella.

French Onion Soup

(Serves 3)

Ingredients

350 g onions, thinly sliced
1 tablespoons olive oil
25 g butter
1 cloves garlic, crushed
1/4 level teaspoon granulated sugar
0,6 l good beef stock (see link to recipe at the end of the method)
150 ml dry white wine
1 tablespoons Cognac
salt and freshly milled black pepper

For the croutons:

French bread or baguettine, cut into 2.5 cm diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed

To serve:

6 small croutons (see above)
100 g Gruyère, grated

Pre-heat the oven to gas mark 180°C

You will also need a large heavy-based saucepan or flameproof casserole of 3.5 litres capacity.


First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.

Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.

After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.

All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.

Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!

There are few things more comforting than making a real French Onion Soup – slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wine and Cognac. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!

Sitrusperunat

Kuori ja keitä perunat kypsiksi. Paahda voita hetki kattilassa ja lisää sitruunan kuori sekä mehu. Pyörittele perunat voissa ja tarjoa kuumana kalan kanssa.

Peruna-palsternakkasose

500 g perunaa
300 g palsternakkaa
1,5 dl maitoa
75 g voita
suolaa
mustapippuria


Kuori ja paloittele perunat ja palsternakat. Keitä ne kattilassa kypsäksi. Kaada keitinvesi pois ja soseuta vatkaimella tai käsin. Lisää kuumennettu maito ja paloiteltu voi. Lisää suolaa ja mustapippuria. Pidä lämpimänä kunnes lohi on kypsynyt.

Jerusalem artichoke soup

Ingredients

6 rashers streaky smoked bacon
450 g Jerusalem artichokes, peeled, diced and soaked in acidulated water
225 g floury potatoes, such as King Edwards or Maris Piper, diced
1 onion, diced
2 garlic clove, diced
50 g unsalted Butter
1 tsp thyme leaves
1 litre chicken or vegetable stock
300 ml double cream
pinch of Nutmeg, freshly grated
Salt, and freshly ground black pepper

Method

1. In a heavy-based saucepan over a medium heat cook the bacon for about 8 minutes. Remove bacon and set aside.

2. Drain the artichokes and put them into the bacon fat. Add the potato, onion, garlic and half the butter. Stir to combine, add the thyme, and cook for 10 minutes, stirring regularly until the potatoes start to soften.

3. Add the stock and leave to simmer until the vegetables are soft. Blend everything in a liquidiser until smooth, and then pass through a fine sieve if you want a very smooth soup. Return the soup to the saucepan.

4. Add the cream and nutmeg and reheat stirring. Fold in the remaining butter, cut in small cubes, if desired. Season to taste with a little salt and a decent amount of black pepper.

5. Serve in hot bowls and scatter with the crispy bacon pieces.

Aromatic blackeye bean curry

(serves 4)

Ingredients

2 x 410g tins of black-eye beans (or use 225g dried beans, soaked overnight and cooked)
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp fennel seeds
¼ tsp fenugreek seeds
1c stick cinnamon
½ - 2 tsp crushed chilli flakes
4 tbsp groundnut oil
1 tsp black mustard seeds
10 fresh curry leaves
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
5cm piece fresh ginger, grated
salt to taste
550ml water
2 tbsp coriander leaves
2 tbsp fresh coconut, grated (optional, but do not use desiccated)

Method
1. Drain and rinse the beans, and mash a few lightly with fork.
2. Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them.
3. Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes.
4. Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop.
5. Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds.
6. Add the beans, ground spice mixture, salt, and water, and bring to the boil.
7. Turn the heat to low, cover and simmer for 20 minutes.
8. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads.

This curry is spiced with flavours from the west coast of India.

Party popcorn

Ingredients

2 tablespoons wok oil
200 g (un-popped) popcorn maize
50 g butter
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground paprika
4 teaspoons table salt
4 teaspoons sugar

Directions

Put the wok oil into the biggest pan you have with a lid over high heat, add the popcorn and quickly put on the lid. Let the popcorn pop, shaking the pan every now and then to keep the kernels moving. You will hear it but don't be tempted to look, unless you want to get shot at, and once it has stopped popping - a couple of minutes or so - take it off the heat.

Melt the butter with the spices in another pan and then pour it over the popcorn and put everything into a large paper carrier bag/shopper. Shake, shake and shake the bag again to mix the popcorn and get it thoroughly coated in the spicy butter.

Arrange in several party bowls.

Baked stuffed aubergines (melanzane al forno)

(Serves 4)

Ingredients

2 large or 4 small aubergines weighing about 750 g total
150 g minced beef
60 g pecorino or parmesan cheese
30 g black olives
100 g sliced bread from a crusty dense loaf
3 vine-ripened tomatoes
2 garlic cloves
1 tbsp concentrated tomato paste
2tsp dried oregano
2 eggs
2 tbsp olive oil
salt and pepper

Note: for the cooking time, adjust the time downwards if you are using 4 small aubergines rather than 2 large ones.

Method

1. preheat the oven to 200C and bake the whole aubergines for 12-20 minutes according to size, till softened.
2. When you take out the aubergines, put your sliced bread in the oven and leave to toast till quite dry, about 5-7 minutes.
3. Remove - but leave the oven on - and break into smaller pieces then place in the food processor. Whiz till you have fine breadcrumbs.
4. Once the aubergines are cool, cut each in half horizontally, also through the stalks if possible. With a small sharp knife scoop out the flesh, leaving a shell about 5mm thick. Chop the aubergine flesh scooped from the centre into very small dice (see tips).
5. Cut the garlic in half and remove the green shoot if any. Crush one of the cloves lightly and chop the other very fine. Peel and de-seed the tomato then chop the flesh into small dice. Slice the flesh from the olives in slivers (see tips).
6. Place the crushed garlic clove in a frying pan with the cold olive oil and colour till palest gold on low heat. Discard the garlic clove, add the beef mince, turn up the heat and brown well. Add the tomatoes, aubergine, oregano, tomato concentrate and the minced garlic clove, season and simmer uncovered for 10-12 minutes or till well-reduced.
7. Add a little water if needed to keep the mixture simmering rather than drying out. While it simmers, grate the cheese and mix with the breadcrumbs. Slice the olives into very small slivers.
8. Separate the two eggs, reserve the egg whites, and mix the two yolks into the meat aubergine mixture after it has been left to cool a little, making sure they are very well amalgamated.
9. Tip about 2/3 of the breadcrumb/cheese mix into the aubergine mixture with the sliced olives. The mix should be a little wet but not sloppy or runny - if it is, add more breadcrumbs and/or cheese, if too dry add a little water.
10. Fill the aubergine shells with the mixture and flatten the top. Whisk up the egg whites on a plate using a knife or fork, till they are a little frothy, then take each filled aubergine in your hand and press filling-side down into the egg whites.
11. Sprinkle with the remaining breadcrumb mixture, pressing down so it sticks well, place in a lightly-oiled baking dish and bake for 30-40 minutes. Flash under a hot grill for 3 minutes until the topping is brown and crisp. Leave to cool for 5-10 minutes before serving (see tips).

Tips

Dry peeling tomatoes: if the tomatoes have ripened on the plant in strong sun, they have a thick peel that is easily removed without blanching. Just rub all over the tomato with the back of a knife to loosen the skin from the flesh, then use the pointed tip to lift off the skin.

Removing the aubergine flesh you may prefer to use a spoon to scoop out the flesh, a grapefruit spoon is ideal. The smaller you chop the dice, the better amalgamated your filling will be.

Charred aubergine and coconut curry

(Serves 4-6)

Ingredients

1 medium aubergine, about 250 g
2 tbsp vegetable oil or ghee
1 red onion, chopped
1 red pepper, chopped
250 g sweet potatoes or yams, peeled and cut into cubes
1 medium courgette, about 200 g
400 g canned chickpeas, rinsed and drained
400 g canned chopped tomatoes
250 ml unsweetened coconut milk
sea salt, to taste
For the spice paste
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp cardamom seeds, about 10 pods
½ tsp fenugreek seeds
5 cm fresh ginger, peeled and grated
4 garlic cloves
1 tsp turmeric
1-2 chillies, de-seeded, or 1 tsp dried chilli flakes
1 tomato, cut into quarters
2 tsp sea salt
1 tsp sugar

To serve

steamed basmati rice
sprigs of coriander
mango chutney
Greek-style yoghurt

Method
1. To make the spice paste, dry-toast the spice seeds in a frying pan, shaking until they pop and turn lightly golden. Transfer to a blender or spice grinder, add the remaining ingredients and six tablespoons of water, and grind to a smooth paste. Set aside.
2. Roast the aubergine directly over a high gas flame until charred and softened, about 15 minutes. Alternatively, roast in a preheated oven at 220 C for about 40 minutes. Let cool, then peel and discard the skin. Don't worry if a few charred bits remain - this will add extra flavour.
3. Heat the oil or ghee in a large, heavy-based saucepan, add the onion and cook until softened. Add the spice paste and stir for two minutes to release the aromas, then add the pepper, sweet potatoes or yams, courgette and chickpeas. Cover and cook, stirring occasionally, for 10 minutes. Add the tomatoes and 250ml
, then bring to the boil and simmer, uncovered, for about 20 minutes.
4. Put the peeled aubergine in a blender, add the coconut milk and pulse to a coarse purée. Add to the pan and bring back to a simmer. Add salt, if necessary. Cook for 10 minutes, then remove from the heat, cover and let stand for at least 30 minutes or preferably overnight.
5. Reheat, then serve with rice, coriander sprigs, yoghurt and mango chutney.

Perunarieskat poro- tai lohitäytteellä

(10 kappaletta)

1/2 kg perunoita keitettyinä
2 dl ohrajauhoja
1 tl suolaa

Lohitäyte
150 g kylmäsavukirjolohta
1/2 punasipulia
1 dl tilliä hienonnettuna
1 tlk (200 g) ranskankermaa
1 rkl sinappia
ripaus mustapippuria

tai

Savuporotäyte
100 g Pirkka-kylmäsavuporonpaistia
1 tlk (200 g) ranskankermaa
1 rkl piparjuuritahnaa
ripaus mustapippuria
1 dl ruohosipulia hienonnettuna
1/2 dl persiljaa hienonnettuna

1. Valmista ensin valitsemasi täyte. Hienonna kylmäsavukirjolohiviipaleet, punasipuli ja tilli. Sekoita ne ranskankermaan. Mausta sinapilla ja pippurilla. Valmista savuporotäyte samaan tapaan. Pane täyte kylmään maustumaan siksi aikaa, kun valmistat rieskat.

2. Kuori ja raasta keitetyt perunat. Lisää joukkoon jauhot ja suola. Leivo taikina tangoksi ja leikkaa 10 palaan. Kauli palat jauhoja apuna käyttäen pyöreiksi, ohuiksi rieskoiksi (halkaisija noin 15 cm).

3. Paista rieskat kypsiksi melko kuumassa valurautapannussa pari minuuttia molemmin puolin, kunnes rieskat saavat vähän väriä ja tulevat ruskeapilkkuisiksi. Peitä leivät liinalla, jotta ne pysyvät pehmeinä. Levitä reilu lusikallinen täytettä rieskalle ja kääri rullaksi. T

Roast vegetable and feta salad

(serves 2)

Ingredients

2 red onions, quartered and sliced
2 plum tomatoes / handful of cherry tomatoes
3 garlic clove, peeled and left whole
1 small aubergine, thickly sliced
extra virgin olive oil
1 tsp finely chopped rosemary leaves
1 tsp chopped thyme
200 g canned chick peas, drained and rinsed
2 handfuls baby spinach leaves
1/2 tbsp Balsamic vinegar
100 g Feta cheese, crumbled
freshly ground salt and black pepper

Method

1. Preheat the oven to 220°C

2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.

3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.

4. Scatter the chick-peas and spinach over a large serving plate. Season to taste.

5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.

6. Serve warm or at room temperature.

American Meatloaf

(Serves 4)

Ingredients

225 g minced beef
225 g minced pork
1 medium onions, very finely chopped
1 cloves garlic, peeled
1/5 heaped tablespoons chopped fresh parsley
1/5 level dessertspoon chopped fresh thyme
1 egg
35 g white bread, sliced and crusts removed, cut into 1 inch (2.5 cm) cubes
1,5 tablespoons milk
1 teaspoons mustard powder
1 tablespoons Worcestershire sauce
55 ml dry white wine
4 slices traditional smoked streaky bacon
salt and freshly milled black pepper

You will also need a 450 g loaf tin, 19 x 12 x 9 cm deep, preferably non-stick.

Method

Pre-heat the oven to 150°C.

The best way to make a meatloaf is in a large food processor, if you've got one. In which case you can begin by:

1. chopping the onions, garlic, parsley and thyme all together until the onion is very finely chopped,
   
2. then add the meats and break in the egg.
   
3. Place the bread in a little bowl, spoon the milk over, then mix it with your hands or a fork until the bread has broken down to fine crumbs. Add these to the processor along with the mustard powder, Worcestershire sauce, wine and a really good seasoning of salt and pepper.
   
4. Now, switching on and off, or using the pulse button, mix the whole lot together until thoroughly blended. If you don't have a food processor, grate or mince the onion, chop the garlic finely then mix everything thoroughly in a large bowl.
5. When the mixture is ready, pack it into the loaf tin and smooth the top with the back of a spoon, then snip the rinds off the bacon and lay the slices all along the top of the meat, slightly overlapping, and press them down firmly.
   
6. Now place a piece of foil over the top and twist or pleat the corners. Stand the tin in a shallow baking tin, pour about 4 cm boiling water into the tin straight from the kettle and place the whole thing on the middle shelf of the oven. Let it cook slowly for 2 hours.
   
7. After that remove the foil and dig a skewer into the meatloaf; press it down to make sure that the juices are running clear. Now, if it's cooked, remove it from the oven then let it cool for about 30 minutes and after that, if you're serving it cold, replace the foil and place something heavy on top to weight it down. Leave it weighted like this until it's completely cold. This makes the meatloaf easier to slice. If you're serving the meatloaf hot, just allow it to rest for 30 minutes in the tin, covered with foil, then turn it out on to a board and serve cut in slices.

A good recipe for a meatloaf will give you many strings to your culinary bow. Serve it hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles. You can take thick chunks to serve with crusty bread on a picnic, and any leftover meatloaf is wonderful in sandwiches for a lunch box. For a special occasion serve it with Cumberland Sauce, which goes particularly well with it hot or cold. For an economy version, replace the wine with cider or stock and serve hot with fresh tomato sauce, or cold with pickles and chutneys.

Muuntotaulukko

Paljonko painaa 1 dl?

vehnäjauho 65 g
ruisjauho 50 g
perunajauho 80 g
kaurahiutale 35 g
vehnälese 20 g
riisi 85 g
korppujauho 50 g
sokeri 85 g
tomusokeri 60 g
fariinisokeri 70 g
siirappi 140 g
kaakaojauhe 45 g
jauhettu manteli 40 g
mantelilastu 30 g
mantelirouhe 55 g
sulatettu margariini 90 g
juustoraaste 50 g
1 dl
1 rkl
1 tl
1 teekuppi
1 kahvikuppi = 100 ml
= 15 ml
= 5 ml
= n. 2,5 dl
= n. 1,5 dl

Coffee brownies

Ingredients

200g best quality bitter chocolate, (70% cocoa solids)
2,3 dl(150 g) plain flour
1 tsp Baking powder
pinch of Salt
120 g soft unsalted butter
2,5 dl (200 g) vanilla caster sugar
2 eggs plus 1 yolk
4 tbsp freshly made strong coffee
handful of skinned hazelnuts

Method

1. Preheat the oven to 180°C
2. Line the bottom and sides of a 30 x 22cm roasting pan or baking dish with kitchen foil.
3. Break the chocolate into pieces and gently melt in a double boiler or in a bowl set over simmering water.
4. Sift the flour, baking powder and salt into a bowl.
5. Cream the butter and sugar for 3-5 minutes until really light and fluffy.
6. Beat in the eggs, one at a time, then the extra yolk. Pour in the melted chocolate and the coffee. Fold in the sifted flour.
7. Pour the mixture into the prepared pan. Scatter the hazelnuts over the top, gently pushing them into the dough.
8. Bake for about 25 minutes. Test with a skewer - it shouldn't come out completely clean but the mixture should not feel raw. (It will go on cooking after you take it out of the oven.)
9. Leave to cool in the tin before cutting into squares.

Carbonnade

(serves 2)

Ingredients

1 tbsp butter
2 Onions, peeled and thinly sliced
1 tbs plain flour
1 tsp mustard powder
500 g stewing steak, cut into cubes
1,75 dl dark Belgian beer
0,5 dl beef stock
1 tbsp red wine vinegar
1/2 tbsp brown sugar
1 bouquet garni
1/2 tbsp Dijon mustard
mashed potato, to serve

Method

1. Preheat the oven to 150C
2. Heat 1/2 tablespoon of the butter in a heavy-based frying pan and fry the onion until lightly coloured but not brown. Lift out with a slotted spoon and transfer to a shallow casserole.
3. In a shallow bowl, combine the flour with the mustard powder and toss the meat cubes in the mixture to coat.
4. Heat the remaining butter in the frying pan, brown the meat in batches and transfer to the casserole.
5. Add the vinegar, beer and stock to the frying pan with the sugar and herbs. Season with salt and freshly ground black pepper to taste and stir until simmering, scraping any residue from the bottom of the pan.
6. Pour the sauce over the meat and onions, cover tightly and cook in the oven for 3 hours. Remove the bouquet garni and stir in the mustard.

Dolmathes

Täyte
1,25 dl Arborio riisiä
250 g jauhelihaa
1 pieni sipuli silputtuna
2 rkl silputtua persiljaa
1/2 rkl silputtua oreganoa
2 rkl silputtua minttua
2 hienonnettua valkosipulinkynttä
1 rkl tomaattipyrettä
Mustapippuria
Suolaa

1. Sekoita täytteen ainekset yhteen ja huuhtele viininlehdet.
2. Laita noin 2-3 tl täytettä yhtä lehteä kohden ja kääri rullalle.
   
3. Vuoraa uunivuuan pohja rikkonaisilla lehdillä ja aseta valmiit rulla vuokaan tiiviisti vierekkäin.
4. Kaada päälle kanalientä kunnes rullat peittyvät. Pirskota päälle oliiviöljyä ja sitruunamehua.
5. Kypsennä 180 C uunissa noin tunnin ajan.
   

Uuniperunat ja savuporotäyte

Savuporotäyte

1 rasia (200 g) Valio Viola kevyt yrtti-pippuri -tuorejuustoa
1 rkl sinappia
1/2 rkl sitruunamehua
ripaus sokeria
50 g kylmäsavuporoa
1 dl hienonnettua persiljaa

Saganaki and rosemary flatbread

Ingredients

(serves 6)

For the rosemary flatbread
3 dl strong white flour
½ tsp dried yeast
150ml tepid water
1 tbsp extra virgin olive oil, plus more for brushing
2 sprigs Rosemary, coarsely chopped

For the saganaki
600g Feta cheese, broken into 2cm pieces
30 small cherry tomatoes
20 capers
15 Kalamata olives, halved and stoned
2 tbsp Olive oil
6 sprigs thyme or marjoram

Method

1. For the rosemary flatbread: mix the flour and yeast in a large bowl. Add the warm water, olive oil and a pinch of salt and start mixing it together to form a rather sloppy dough. If it is too dry, add a little more water; if it is too wet, add a little more flour.

2. Bring the dough together into a ball and turn it out onto a floured surface. Knead it for 5 minutes until it is elastic but still slightly tacky. Leave the dough to rest under a damp tea towel for an hour. It will rise until it has doubled in size.

3. Preheat the oven to 180C

4. When the bread dough has risen, divide it into 6 pieces. Roll each out on a floured surface to a thickness of about 2mm. Brush each flatbread with olive oil and sprinkle with a little salt and chopped rosemary. Bake for about 10 minutes, until the surface starts to bubble and turn golden brown. Don't cook them too long or they'll turn into cardboard.

5. For the saganaki: preheat the oven to 200C

6. Put the cheese in a shallow ovenproof dish. Scatter around the tomatoes, capers and olives and drizzle with the olive oil. Lay the sprigs of herbs on top and bake in the oven for 15 minutes until the cheese is bubbling and browning on top. Eat it hot or warm with the freshly cooked flatbreads.

Risotto with broad beans, peas and mint

http://uktv.co.uk/food/recipe/aid/511813

Salad of jersey royals with pancetta, peas, broad beans and mint dressing

(Serves 4)

Ingredients

450g Jersey Royal potatoes
140g Broad beans
140g peas
1 tbsp light Olive oil
100g Pancetta
4 tbsp mint leaves
25g flat-leaf parsley
1 lemon, juice only
4 tbsp extra virgin olive oil

Method

1. Cook the potatoes in their skins in a pan of boiling salted water for about 10 minutes. They should be tender to the point of a knife.

2. Drain the potatoes and allow to cool.

3. Place the broad beans in a large pan of boiling salted water. Cook for 3-4 minutes, and then tip in the peas.

4. Boil for another 2-3 minutes until both the peas and broad beans are tender but still have some texture.

5. Drain and refresh in ice-cold water.

6. Remove the tough outer skins of the broad beans and discard.

7. Heat the light olive oil in a heavy-based pan and fry the pancetta until really crisp.

8. Tip the pancetta with the oil from the pan into a large bowl.

9. When the potatoes are cool enough to handle cut them in half and add to the bowl.

10. Mix well so that the warm potatoes absorb some of the delicious pancetta flavours.

11. Pour boiling water over the mint and parsley leaves and allow to stand for 2 minutes.

12. Drain and run under cold water until completely cooled.

13. In a small mixer or with a hand blender, blend the blanched leaves with 2 tablespoons extra virgin olive oil.

14. Add the lemon juice and whisk in the remaining oil to form an emulsion.

15. Season well with salt and black pepper.

16. Put the peas and the peeled broad beans, into the bowl, pour over the dressing and mix thoroughly.

17. Check the seasoning and serve immediately.

Pork and chorizo kebabs on minted broad beans and feta

(serves 4)

Ingredients

1 large pork tenderloin
12 baby new potatoes, cooked
8 thick slices of chorizo
½ lemon, juice only
2 tbsp olive oil
handful fresh rosemary, chopped
500g fresh or frozen broad beans
handful fresh mint leaves, chopped
extra virgin olive oil
salt and freshly ground black pepper
150 g feta cheese
und black pepper

Method

1. Preheat the grill.
2. Trim the pork tenderloin of any excess fat and cut into 12 even sized pieces.
3. Thread four skewers alternately with a piece of the pork, a baby new potato and a slice of chorizo. (Use 3 potatoes, 3 pork pieces and 2 chorizo slices per skewer.)
4. Mix the lemon juice, olive oil and finely chopped rosemary together and brush over the kebabs. Cook under the grill for 10-12 minutes, turning once, until tender and cooked through.
5. Meanwhile cook the broad beans for 4-5 minutes in boiling water until just tender. Drain and refresh under cold running water.
6. Put broad beans into a bowl and toss with the chopped mint leaves, plenty of extra virgin olive oil and salt and freshly ground black pepper.
7. Transfer to a serving platter and top with crumbled feta.
8. Arrange the hot kebabs on top and serve.

Savoyarde soup

Ingredients

25 g Butter
3 leeks, roughly chopped
3 medium-sized potatoes, chopped into chunks
1 large onion, chopped
1 turnip, chopped into chunks
1 swede, chopped into chunks
1 small savoy cabbage, cut into chunks
2 carrots, cut into chunks
3 garlic cloves, 2 chopped, 1 left whole
150 g Pancetta, finely cubed
1 dl white wine
1 litre fresh chicken stock
salt and fresh ground black pepper
1 baguette, sliced into rounds
2 tbsp Olive oil
200g Gruyère, grated


Method

1. Heat the butter in a large casserole dish. Add the leeks, potatoes, onion, turnip, swede, cabbage and carrot and fry gently, stirring often, for 10 minutes.

2. Add the chopped garlic and pancetta, and fry for 1-2 minutes.

3. Add the wine and stock and just enough water to barely cover the vegetables, if needed. Bring to the boil, reduce the heat and simmer for 20 minutes.

4. Using the back of a fork gently crush the vegetables. Season with salt and freshly ground pepper.

5. Meanwhile, preheat the oven to 200°C. Place the baguette rounds on a baking sheet, rub with the garlic clove and brush with the olive oil.

6. Bake the baguette rounds for 5 minutes until golden and crispy.

7. Top the vegetable soup with the baked baguette rounds and sprinkle over the grated Gruyere.

8. Place the soup in the oven and cook until the cheese has melted and is golden brown. Serve.

Watermelon, Feta and Black Olive salad

(serves 8)

Ingredients

1 small red onion
2 limes, or more, depending on juiciness
1.5kg watermelon, ripe and sweet
250g Feta cheese
1 bunch flat-leaf parsley, fresh
1 bunch Mint, chopped
4 tbsp extra virgin olive oil
100g pitted black olives
1 pinch Pepper

Method


1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pickness in the onions and diminish their rasp. Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

2. Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).

3. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl.

4. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

5. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Imam Bayildi

(Serves 2)

Ingredients

1 medium aubergine
0,25 dl olive oil
1 medium onion, peeled and cut lengthways
1 tsp cumin seeds
1 tsp coriander
1 tsp paprika
2 whole garlic cloves, peeled and chopped
2 Tomatoes, coarsely chopped
1/2 tbsp tomato purée
1/2 tbsp coarsely ground black pepper
1 tsp Salt
20 g flat-leaf parsley, finely chopped
0,15 dl hot water

Method

1. Slice the aubergins in half lengthways, score the flesh and scoop out leaving a 1 cm thick edge.

2. Heat the oil and sauté the onions and scooped out aubergine flesh together for about 5 minutes.

3. Add the cumin seeds, crushed coriander, paprika, garlic, tomatoes, tomato purée, pepper and salt and simmer for a few minutes.

4. Spoon the mixture into the aubergine 'shells'.

5. Place the aubergines into an ovenproof dish and carefully pour round the hot water.

6. Cover with foil and bake at 200°C for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.

7. Sprinkle with parsley and serve.

Gheymeh (lamb with potatoes, split peas and dried limes)

Ingredients

1 tbsp butter
1 tbsp vegetable oil
2 lamb shoulder chops (with fat removed and cut into small cubes)
4 onions (thinly sliced)
¼ cup yellow split peas
2 tsp tomato paste mixed in 1 cup of water
5 potatoes (1 cut in small cubes to be cooked in the sauce and 4 sliced for layer of fries on top of sauce)
6 dried limes
salt and pepper to taste
½ tsp turmeric

Method

1. Boil split peas in about 2 cups of water until cooked. Pour water off and set aside in case extra liquid is needed to add to the sauce in the end.
   
   
2. Brown onions in oil and butter. Make sure onions are well browned.
   
   
3. Remove from pot and set aside
   
   
4. Add a little oil to pot and brown lamb with salt and pepper. As lamb starts to get brown, add turmeric.
   
   
5. Add tomato paste and water mixture and cook 15 minutes on low heat until meat is nearly tender.
   
   
6. Stir in dried limes, potato, split peas and extra water if mixture has become too dry. Cook 30 minutes or until meat is tender and limes are juicy.
   
   
7. Place sauce in glass baking dish.
   
   
8. Spread browned onions on top of sauce.
   
   
9. In a separate pan, fry sliced potatoes in a bit of oil. Spread over top of entire sauce.
   
   
10. Bake in oven for 20-30 minutes on 350° F.

Fish fritters

Ingredients

75g plain flour
15g cornflour
pinch of Baking powder
pinch of cayenne
pinch of Paprika
Salt, and freshly ground black pepper
1 onion, finely sliced
handful of Coriander, chopped
1 red chilli, chopped
200 g flaked white fish, such as cod, cooked
1,5 dl water
vegetable oil, for cooking

For the dipping sauce:
75 g Dijon mustard
juice of 1 lime
0,5 dl clear chicken stock

Method

1. Sift the flours, baking powder, cayenne and paprika into a bowl and season with salt and freshly ground black pepper.

2. Add everything else to the bowl, except the water and mix well.

3. Fold in the water, and then leave the batter to rest for 30 minutes.

4. For the dipping sauce, mix the Dijon mustard, lime juice and clear chicken stock together.

5. Heat the oil in a wok or deep fat fryer and fry tablespoons of the fish mixture until golden.

6. Drain on kitchen paper and serve immediately with the dipping sauce.

Citrus chilli labne

Ingredients

5 dl whole milk yogurt, or Greek yoghurt
2 red chillies, chopped
zest of 1 orange, grated
zest of 1 lemon, grated
pinch of Salt
3-4 tbsp extra virgin olive oil

Method

1. Line a fine sieve with muslin or a clean j-cloth. Set the sieve over a deep bowl, so there is plenty of space for the whey to drain away.

2. Mix yoghurt thoroughly with chillies, citrus zests and salt.

3. Scoop into the cloth and smooth down. Cover with cling film and place in the fridge for 24-36 hours. Turn out onto a plate and drizzle with olive oil.

Baba Ghanoush

Ingredients

4 large Aubergines
4 garlic cloves, crushed
3 tbsp lemon juice
4 tbsp tahini paste
4 tbsp Greek yogurt
2 tbsp fresh mint, chopped
1 pinch salt and fresh ground black pepper

Method

1. Prick the skins of the aubergines to avoid them exploding. Grill over a raw flame, under a very hot grill or on a red-hot grill pan until the skins are crispy and charred and the flesh very tender.

2. When they have cooled slightly cut off the tops and removes the charred skins, taking care to catch all the lovely juices. Tip into a large bowl and whisk in all the garlic, the lemon and tahini (you can cheat by using a food processor).

3. Finally stir in the yoghurt and mint.

4. Season to taste, adding a little more yoghurt or water if necessary. Serve with warm flatbread.

Boorani-ye badenjan (persian aubergine yogurt dip)

Ingredients

2 large aubergines
1 tsp Olive oil
4 garlic clove, crushed
1 tsp Salt
1/2 tsp freshly ground black pepper
160 g natural yogurt
4 tsp chopped fresh mint
2 tsp fresh lime juice
1/2 tsp ground saffron strands, soaked in 2 tsp of hot water (optional)
bread, to serve

For the garnish:
1 tsp natural yogurt
fresh mint leaves

1. Prick the aubergines.with a fork. Grill the aubergines or roast them in a hot oven (preheated to 200°C) for 20 minutes, turning frequently until their skin is charred on all sides.

2. Set the charred aubergines aside to cool, then peel.

3. Finely chop the aubergine flesh and place it in a mixing bowl. Add in the olive oil, garlic, salt, freshly ground pepper, yogurt, mint and lime juice and mix together well.

4. Mix in the saffron water, if using.

5. Garnish with yogurt and mint leaves and serve with bread.

Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad

Ingredients

225 g chickpeas, soaked overnight
2 small red chillies, deseeded and finely chopped
15 g pack fresh coriander
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
50 g butter
1 small onion, peeled and finely chopped
1 small green pepper, deseeded and finely chopped
3 large garlic cloves, peeled and finely chopped
1 level teaspoon turmeric
1 x 500 g tub Greek yoghurt
grated zest ½ lemon
1 dessertspoon lemon juice
salt and freshly milled black pepper

For the frying:

1 large egg, beaten
3 level tablespoons wholemeal flour or chickpea flour (gram flour)
2 tablespoons groundnut oil

For the red onion salad:

1 medium red onion, peeled and thinly sliced into half-moon shapes
1 level teaspoon grated lemon zest
juice 1 lemon
3 level tablespoons picked coriander leaves

You will also need a large frying pan.

First pour the soaked and drained chickpeas, together with enough fresh water to cover them, into a saucepan, then bring them to the boil, cover with a lid and simmer for about 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve.

Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes.

Next you need to roast the coriander and cumin seeds in order to draw out their fragrance and flavour. To do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for about 1-2 minutes or until they begin to look toasted and start to 'jump' in the pan. Now transfer them to a pestle and mortar and crush them to a powder.

After that put the butter in a saucepan and gently fry the onion and green pepper along with the garlic and chillies for 5 minutes until they have softened and begun to turn brown. Then stir in the toasted ground spices and turmeric and continue to cook for a further 30 seconds.

Next tip the chickpeas into a food processor along with the fresh coriander and process until everything is evenly chopped, but not to a purée – the chickpeas should still have some of their texture. Transfer to a bowl now and stir in the softened onions, spices, 3 tablespoons of the Greek yoghurt and the lemon zest and juice. Now give it all a really good mix, taste, and add plenty of seasoning. As soon as the mixture is cool enough to handle, form it into 12 patties for a starter. They should be about 5 cm in diameter 1 cm thick, or 8 larger patties if you are serving them for a main course.

Now coat each one first with beaten egg then toss them around in the wholemeal or chickpea flour. Next heat a couple of tablespoons of oil in a frying pan on a high heat and when it's really hot, fry the cakes in two batches to a golden brown colour, about 1 minute on each side. Drain well on kitchen paper and serve as soon as possible with the red onion salad and about 2 rounded tablespoons Greek yoghurt per person.

Puy lentil salsa

75 g Puy lentils
1 x 15 g pack fresh coriander
2 large tomatoes
½ small red onion
1 red chilli, halved and deseeded
juice 1 lime
3 tablespoons olive oil
salt and freshly milled black pepper

Strip the leaves off the coriander stalks and reserve them for later. Then tie the stalks together with a small piece of string, pop them into a medium saucepan along with the lentils and add 225 ml water but no salt at this stage. Bring everything up to a gentle simmer and simmer, covered, for 30-35 minutes or until the lentils are tender but still have some bite and retain their shape. The water will then have been absorbed.

While the lentils are cooking, skin the tomatoes by pouring boiling water on to them. After 1 minute remove them and slip the skins off, then halve and squeeze out the seeds. Chop the flesh into small pieces. After that chop the onion, chilli and coriander leaves very small and keep all this aside, covered with clingfilm, until needed.

When the lentils are cooked, discard the coriander stalks and empty the lentils into a bowl and, while they are still warm, toss them in the lime juice and olive oil. Add the seasoning and taste to make sure you add enough. Now add the rest of the prepared salsa ingredients. Mix well, cover and leave in a cool place.

Thai Green Curry with Chicke

(Serves 4-6)


450 g cooked chicken, sliced into shreds
600ml coconut milk (you will need to buy two tins)

For the green curry paste
8 green bird eye chillies (whole)
1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
1 rounded teaspoon kaffir lime peel, pared and thinly shredded
7 thin slices Thai ginger (galangal)
1 heaped teaspoon coriander stalks, chopped
½ level teaspoon roasted ground cumin
½ level teaspoon roasted ground coriander
3 garlic cloves
5 Thai shallots peeled (or normal shallots if not available)
1 level teaspoon shrimp paste

For the finished sauce
3-4 level dessertspoons Thai fish sauce
1 level teaspoon palm sugar
3 level dessertspoons fresh green peppercorns (or preserved in brine)
7 kaffir lime leaves
½ mild red chilli, de-seeded and cut into hair-like shreds
25 g Thai basil leaves

You will also need a large flameproof casserole or a wok.


The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades). In Thailand, of course, all these would be pounded by hand with a pestle and mortar, but food processors do cut out all the hard work.

What you need to end up with is a coarse paste but don't worry if it doesn't look very green – that's because I have cut the chilli content; in Thailand they use about 35! If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients.

To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it doesn't catch. What will happen is it will start to separate, the oil will begin to seep out and it will reduce. Ignore the curdled look – this is normal. You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with Thai fragrant rice.

Green Curry Paste

4-6 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
small bunch of fresh coriander, stalks and roots attached if possible
2 lemongrass stalks, chopped
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces )
2.5cm piece galangal, peeled and chopped
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil

Method
1. Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

Tip:
When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn't spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce.

Angel-hair Pasta with Thai Spiced Prawns

Angel-hair pasta (capellini) is, as the name suggests, the very finest shreds of pasta, now available in larger supermarkets. Large prawns also come in packs, peeled with the tails intact: the very large varieties come in eight per pack, the smaller ones in 12 per pack. Either way you need one pack per person as a main course. The recipe is spicy, pungent and just the thing to make use of some previously prepared Thai Red Curry Paste.

175 g angel-hair pasta
2 packs prawns (see above) /chicken
4 slightly rounded tablespoons Thai Red Curry Paste
2 tablespoons light olive oil
5 cloves garlic, chopped
2 large tomatoes, skinned, de-seeded and chopped
grated zest and juice 1 lime
7 fl oz (200 ml) dry white wine
salt

To garnish:

3 tablespoons chopped fresh coriander
a few paper-thin slices of fresh lime, cut in half

A couple of hours before you intend to serve the pasta, place the Thai Red Curry Paste in a bowl, add the prawns and toss them around so that they get a good coating of sauce. Now cover the bowl with clingfilm and leave in the fridge for a couple of hours for the prawns to soak up the flavours.

When you're ready to start cooking, first heat up 2 tablespoons of oil in a frying pan and gently cook the garlic for 1 or 2 minutes or until it's pale gold, then add the chopped tomatoes, lime zest and juice and wine and keeping the heat high, let the sauce bubble and reduce for about 8 minutes. After that add the prawns and paste to the sauce and when it's bubbling again, turn the heat down and let it cook gently for another 3 minutes or until it has reduced and thickened. Then put a lid on the pan and keep the sauce warm while you deal with the pasta.

For this you need to make sure that you have two serving plates warming, then bring a large saucepan of salted water up to a fast boil. Push the pasta down into the boiling water and immediately time it for 3 minutes only. As soon as the 3 minutes are up, spoon the pasta (using a spoon and fork, or a proper pasta server) directly on to the plates. Don't worry about the wetness as this will soon evaporate: if you drain this pasta in the normal way, because it's so fine it sticks together and becomes unmanageable. Now quickly spoon the sauce and prawns over the pasta, sprinkle on the coriander, add the lime slices and serve presto pronto!

Red curry paste

4 medium red chillies
4 level teaspoons coriander seeds
2 level teaspoons cumin seeds
4 stems lemon grass, trimmed and chopped
2 level teaspoons grated fresh ginger
4 shallots
6 cloves garlic
grated zest and juice 2 limes
2 level dessertspoons hot paprika

Begin by splitting the chillies in half and removing and discarding the seeds. After that wash your hands, because the seeds are very fiery and if you touch the delicate skin on your face after handling them it can smart and burn (I've done it so often!). Now take a small frying pan and pre-heat it over a medium heat, then add the coriander and cumin seeds and toss them around in the dry pan to roast them and draw out their flavours. After about 5 minutes tip them into a mortar and crush them finely to a powder.

Now simply place the chillies, spices and all the other ingredients in a food processor and whiz them to a coarse paste. Then freeze in 2-tablespoon portions – and don't forget to label and date. It will keep for 2 months.

This recipe is taken from Delia Smith’s Summer Collection.
Angel-Hair Pasta with Thai Spiced Prawns

Nigel Slater's Thai green curry

(Serves 4)

For the curry paste
4 lemongrass stalks, tougher outer leaves discarded
6 medium-hot green chillies, seeded and chopped
3 cloves garlic, peeled and crushed
5cm piece of galangal or ginger, peeled and chopped
2 shallots, peeled and finely chopped
4 tbsp chopped coriander
1 tsp ground cumin
1 tsp chopped lime zest
1 tbsp nam pla (Thai fish sauce)
½ tsp ground black peppercorns

For the curry
750g/1lb 10oz free-range chicken breasts or thighs, bones removed
3 tbsp groundnut oil
200g/7oz chestnut mushrooms, quartered
400ml/14fl oz tin coconut milk
400ml/14 fl oz homemade or ready-made chicken stock
8 lime leaves
1 tbsp nam pla (Thai fish sauce)
1 tbsp bottled green peppercorns, drained
leaves from a large bunch (about 20g/0.7oz) basil, shredded
15g/½oz fresh coriander (leaves and stalks,) roughly chopped

Method
1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
2. For the curry, cut the chicken into finger-thick strips.
3. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.
4. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.
5. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
6. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve.

Korvasienimuhennos

(Kahdelle)
0,5 l korvasieniä
1/2 rkl vehnäjauhoja
1 dl vettä
1 dl kermaa
mustapippuria
suolaa

1. Ryöppää korvasienet kahteen, mieluiten kolmeen kertaan. Vaihda vesi välillä ja huuhtele sienet aina hyvin välillä.
2. Hienonna sienet, mutta jätä muutama pieni ja kaunis sieni kokonaiseksi.
   
3. Paista hienonnetut sienet voissa, kunnes neste on haihtunut. Paista myös kokonaiset sienet. Nosta kokonaiset sienet erikseen.
4. Ripottele sienisilpun päälle pannuun vehnäjauhot, sekoita ja lisää vesi. Anna kiehua ja saostua.
   
5. Lisää kerma ja mausta.

Sardines with sweet and sour dressing

Rice pudding

Black rice with tomatoes, creme fraiche and horseradish

Chorizo and harissa potato salad

Ingredients
450g baby potatoes
1 tbsp light olive oil
200g Chorizo, very finely diced
1 red onion, very finely sliced
2 tbsp flat-leaf parsley, chopped
2 tbsp Coriander, chopped
2 tbsp Mint, chopped
coarse sea-salt and freshly ground black pepper

For the dressing
1-2 tbsp Harissa
1 garlic clove, crushed
1 large unwaxed lemon, juice and zest
1 unwaxed orange, zest only
4 tbsp extra virgin olive oil

Method

1. Tip the potatoes into a pan of boiling salted water and cook for 10-12 minutes, until they are tender to the point of a knife.

2. Heat the olive oil in a heavy-based frying-pan. Add the chorizo and cook for 2-3 minutes until crisp - this is really important as it means that all the oils are released.

3. Drain well in a sieve, reserving all the oil.

4. Make the dressing by mixing the harrissa, garlic, lemon, zest and extra virgin olive oil.

5. Drain the potatoes and, while they are still warm, add the red onion and stir in the reserved chorizo oil, along with the dressing. Cool to room temperature.

6. Stir in the herbs, season with salt and freshly ground black pepper and stir in the chorizo.

Parsakeitto ja munacocotte

Parsakeitto
1 nippu valkoista parsaa (paksuja)
1 salottisipuli
1 valkosipulinkynsi
1 varsisellerin varsi
1 purjon valkoinen osa
2 dl kermaa
2 dl täysmaitoa
1 dl parsan kuorista irronnutta makuvettä
fenkolinsiemeniä
tuoretta rakunaa
suolaa
sokeria
tuoretta rakunaa

Munacocotte
4 munaa
2 tomaattia
suolaa
mustapippuria
sokeria
1 pnt tuoretta ruohosipulia


Valmistusohje:

Parsakeitto
Kuori parsat ja katkaise tyvi osasta noin 1/3 osa. Keitä parsankuorista veden, suola ja sokerin kera makuliemi itse keitolle. Keitä kuoria noin 10 minuuttia. Siivilöi liemi ja tarkista maku. Kuori sipulit, varsiselleri ja purjo. Pilko ainekset pieniksi, myös parsan tyvi päät. Kuullota kaikki edellä mainitut ja lisää kuorista keitetty liemi. Lisää mausteet ja keitä noin 1/3 osa kasaan. Lisää lopuksi kerma ja maito, anna kiehahtaa. Tarkista maku ja soseuta tehosekoittimessa hienoksi.

Munacocotte
Kalttaa tomaatit kiehuvassa vedessä noin 10 sekuntia ja nosta tomaatit jää veteen. Poista kuoret ja siemenet. Pilko tomaatin liha kuutioksi ja mausta suola, mustapippuri ja sokerilla. Lisää pilkottu ruohosipuli. Laita tomaatti-ruohosipuli kahvikuppiin ja riko muna päälle. Laita kahvikuppi 100 asteiseen uuniin vesihauteeseen noin 45 minuutiksi. Tarjoile keitto munacocotten kera.

Chicken breast wrapped in Parma Ham and lentil salsa

For the chicken:
2 chicken breasts
salt and freshly ground black pepper
100 g mozzarella, thickly sliced
2 slices Parma ham
2 tbsp fresh thyme, chopped
2 tbsp olive oil
2 clove garlic

1. Preheat the oven to 200C
2. To make the stuffed chicken breasts, cut the chicken breast in half (but not right through) and fold outwards
3. Season with salt and pepper, add the thyme and mozzarella slices and lay across the flat chicken, three slices per breast should be enough.
4. Fold the chicken breast back together and wrap the parma ham around it.
5. In a medium-sized frying pan, heat the oil, sear the chicken breast until golden.
6. Add the garlic and place into the pre-heated oven for 8-10 minutes.

For the salsa:
75 g Puy lentils
2 large tomatoes
½ small red onion
1 red chilli, halved and deseeded
juice 1 lime
3 tablespoons olive oil
salt and freshly milled black pepper
Flat-leaf parsley chopped roughly

To garnish:
lime slices

While the lentils are cooking, skin the tomatoes by pouring boiling water on to them. After 1 minute remove them and slip the skins off, then halve and squeeze out the seeds. Chop the flesh into small pieces. After that chop the onion, chilli and parsley very small and keep all this aside, covered with clingfilm, until needed.

When the lentils are cooked empty the lentils into a bowl and, while they are still warm, toss them in the lime juice and olive oil. Add the seasoning and taste to make sure you add enough. Now add the rest of the prepared salsa ingredients. Mix well, cover and leave in a cool place.

Green curry paste

Ingredients
4-6 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5 cm piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
small bunch of fresh coriander, stalks and roots attached if possible
2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of
1 extra lime)
2.5 cm piece galangal, peeled and chopped (if available)
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil

Method
1. Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

Tip:
When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn't spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce

Halloumi salad with mint and capers

Ingredients

Salad:
Baby plum tomatoes, halved
Red onion, sliced thinly
Avocado, sliced
250 g halloumi cheese, thickly sliced

Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp clear honey or sugar
Small handful fresh mint, chopped
1 1/5 tbsp capers, drained

Toasted pitta bread, to serve

Method

Preheat a barbecue, griddle or grill to a medium-high heat.
Put the salad leaves and tomatoes in a serving bowl.
Make the dressing by putting the oil, lemon juice, honey or sugar, mint and capers in a screw-top jar. Season with salt and black pepper. Shake well to mix, then set aside.
Put the halloumi slices on the barbecue, griddle or a foil-lined grill pan. Cook for 5 minutes, turning once, until golden and just beginning to soften.
Divide the salad between the plates and top with the halloumi.
Shake the salad dressing again and drizzle over the salad. Serve straight away with the toasted pitta bread.

Halloumi salad

Ingredients

1 halloumi cheese
2 tablespoons seasoned flour
2 tablespoons olive oil

For the dressing:

1 lime, juice and zest of
1 tablespoon white wine vinegar
1 1/2 tablespoons small capers, drained
1 clove crushed garlic
1 1/2 teaspoons grain mustard
1 1/2 tablespoons chopped coriander
2 tablespoons of a good quality olive oil
salt, to taste
milled pepper, to taste
some coriander, to serve

Directions:

Unwrap the cheese and pat dry with kitchen paper.

Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.

Whisk together all the ingredients for the dressing.

Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.

When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.

Serve them with the dressing poured over and garnished with the coriander.

Maa-artisokkakeitto

500 g maa-artisokkaa
1 sipuli
1 jauhoinen peruna
1 valkosipulin kynsi
n. 1 l vettä
1 dl valkoviiniä
valkopippuria
ripaus muskottipähkinää
suolaa
1-2 dl kermaa
tilkka ruokaöljyä

Kuori ja paloittele maa-artisokat, sipuli ja peruna. Viipaloi valkosipulin kynsi. Kuumenna kattilassa tilkka öljyä ja kuullota kasviksia hetki. Lisää vesi ja valkoviini. Keitä kasvikset pehmeiksi ja soseuta keitto tasaiseksi. Mausta keitto suolalla, valkopippurilla ja muskottipähkinällä. Lisää kerma ja kiehauta keitto.

Stuffed Savoy Cabbage Leaves

2 savoy cabbages
salt and freshly ground black pepper
115 gstreaky bacon, cut into 1 cm cubes
85 g unsalted butter
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp fresh thyme leaves
85 g Roquefort or other blue cheese
3 tbsp mascarpone cheese
2 tbsp pine nuts
12 slices Parma ham
plain flour, seasoned with salt and freshly ground black pepper, for coating

Method
1. Remove six outer leaves from each of the cabbages.
2. Place the leaves in a pan of boiling salted water and cook for four minutes, then remove with a slotted spoon and place in a bowl of cold water.
3. Remove from the water, cut out and discard the central ribs of the leaves and set aside.
4. Shred the remaining cabbage and cook in the cabbage water for eight minutes. Drain and cool then set aside.
5. In a frying pan over a high heat, cook the bacon with 25g/1oz of the butter until the bacon is golden.
6. Add another 25g/1oz of the butter to the pan, then the onion, garlic and thyme. Cook over a medium heat until the onion has softened.
7. Add the cooked shredded cabbage and stir to combine.
8. Tip this mixture into a clean bowl and add the crumbled Roquefort, mascarpone and the pine nuts. Fold the mixture to combine and season, to taste, with salt and freshly ground black pepper. Divide the mixture into 12 even portions.
9. Lay out the blanched cabbage leaves and line the inside of each of them with a slice of ham.
10. Put one portion of the stuffing onto the ham and fold up the cabbage into a parcel in the sides.
11. Roll each package in seasoned flour.
12. Heat the remaining 25 g butter in a large frying pan. Add the floured cabbage parcels in batches and fry until golden on all sides.
13. Serve warm.

Cabbage with mustard seeds

1 small cabbage finely shredded [Savoy]
2 tbsp groundnut or corn oil
¼ tsp mustard seeds
1/8 tsp fenugreek seeds
12 curry leaves [fresh, you can freeze the ones you don't use]
1 dried red chilli, broken, seeds removed
2 small onions, sliced
2 cm fresh ginger, finely shredded
1.25 ml tsp turmeric powder
pinch chilli powder
1 tomato blanched, seeds removed, diced.

Method
1. Heat the oil in a large frying pan.
2. Toss in the fenugreek and mustard seeds, curry leaves and the chilli (take care, lots of crackles!).
3. Lower the heat immediately and add the onions and ginger.
4. Cover the pan and soften the onions without colouring for 5 minutes (they should be opaque).
5. Add the turmeric and chilli powder to the pan and stir to mix.
6. Add the shredded cabbage and salt.
7. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite .
8. Stir in the diced tomato, reheat, re-season and serve.

Sauteed Savoy Cabbage with Pine Nuts and Lemon Zest

1/2 Savoy cabbage
salt and fresh ground black pepper
20 g Butter
2 tbsp Pine kernels
finely grated zest of 1/2 lemon

1. Cut the core out of the cabbage, then shred the remaining cabbage.

2. Bring a pan of lightly salted water to the boil. Add the cabbage and blanch for 2-3 minutes, then drain thoroughly.

3. Just before serving heat the butter in a large frying pan until sizzling and add the pine nuts.

4. Fry the pine nuts, stirring often, for 1 or 2 minutes until they begin to colour, then add the blanched cabbage.

5. Fry the cabbage until piping hot then sprinkle with lemon zest and season with salt and freshly ground pepper. Serve at once.

Spring minestrone

3 tbsp olive oil
40 g butter
2 large onions, finely chopped
1 leek, halved lengthways and thinly sliced
250 g potatoes, peeled and finely chopped
3 sticks celery, finely chopped
150 g savoy cabbage
2 litres beef or vegetable stock
400 g can Italian chopped tomatoes
salt and freshly ground black pepper
2 tbsp green basil pesto

1. Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more.
2. Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds.
3. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil.
4. Season with salt and pepper and gently simmer for about 30 mins.
5. Add pesto for the last 5 mins, and check the seasoning before serving.

Spiced Lamb Koftas braised in Tomato Sauce

Ingredients

For the koftas:

400 g minced lamb
1 teaspoons coriander seeds
1 teaspoons cumin seeds
1 small onions, peeled and cut into chunks
1 tablespoons fresh mint leaves
1 tablespoons fresh coriander leaves
2 tablespoons olive oil
salt and freshly milled black pepper

For the sauce:

400 g tomatoes
1 small onion finely chopped
1 cloves garlic, crushed
1/2 sticks cinnamon
salt and freshly milled black pepper

You will also need a lidded, flameproof casserole with a capacity of 2 litres.

Dry-roast the coriander and cumin seeds: place them in a small frying pan over a medium heat and toss them around for 2 minutes until they begin to jump and pop, then crush them as finely as possible with a pestle and mortar.

Next, place the lamb in a large mixing bowl. Put the onions in a food processor, along with the mint and coriander leaves, then pulse everything until the onion is finely chopped. Transfer all this to join the meat in the bowl, add the spices and a good seasoning of salt and freshly milled black pepper, then mix everything thoroughly and evenly together with your hands. Then take small amounts of the mixture and roll them with your palms into little rounds slightly larger than a walnut.

Now heat about a tablespoon of the oil in a large frying pan over a medium to high heat and when it's hot, begin to brown the koftas, about six at a time, turning them to get brown on all sides. As they cook, transfer them to a plate and add more oil when needed as you continue browning all the others.

Meanwhile, skin the tomatoes for the sauce. Place them in a heatproof bowl and pour boiling water on to them. After exactly a minute (or, if the tomatoes are small, 15-30 seconds), remove them from the water; slip off their skins (protecting your hands with a cloth if they are hot) and chop them into small pieces.

After that, place the casserole over a high heat, add another tablespoon of oil and when it's hot, soften the onions, stirring them around now and then and keeping the heat highish so they turn golden brown, which should take about 6 minutes. Next, add the garlic to the onions and cook for about a minute more. Now add the tomatoes and cinnamon, stir well, then add the koftas, stir once more, turn the heat down to low and let them simmer slowly for about 30 minutes with the lid on. Then remove the lid to allow the sauce to reduce, continuing to simmer for a further 30 minutes before

Hummus

Ingredients
170 g / 2 dl chickpeas
Juice of 2 lemons
2 garlic cloves, crushed
1 tsp ground cumin
salt
1,5 dl tahini
4 tbsp water
4 tbsp extra virgin olive oil

1 tsp paprika
4 rounds of pitta bread

Method
1. Soak the chickpeas overnight and gently boil in salted water (covered).
Drain the chickpeas once soft. Reserve a few whole chick peas for serving.
2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and some cooking water in a food processor, and whiz to a creamy purée.
3. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
4. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.

Seared Salmon Fillets with Puy Lentil Salsa

2 salmon fillets weighing 175 g each, skinned
1 tablespoons olive oil

For the salsa:
75 g Puy lentils
2 large tomatoes
½ small red onion
1 red chilli, halved and deseeded
juice 1 lime
3 tablespoons olive oil
salt and freshly milled black pepper
Flat-leaf parsley chopped roughly

To garnish:
lime slices

While the lentils are cooking, skin the tomatoes by pouring boiling water on to them. After 1 minute remove them and slip the skins off, then halve and squeeze out the seeds. Chop the flesh into small pieces. After that chop the onion, chilli and parsley very small and keep all this aside, covered with clingfilm, until needed.

When the lentils are cooked empty the lentils into a bowl and, while they are still warm, toss them in the lime juice and olive oil. Add the seasoning and taste to make sure you add enough. Now add the rest of the prepared salsa ingredients. Mix well, cover and leave in a cool place.

To cook the salmon, wipe the fillets as dry as possible with kitchen paper and season them. Heat the oil in a good solid frying pan with the heat turned up to the highest setting. When it's very hot, add the salmon, keeping the heat highish, and give the fillets 4-5 minutes, then turn them over and cook for a further 3-4 minutes. Drain them on kitchen paper and serve with the salsa and lime slices.

Feta, Thyme and Mint Lamb Burgers

Servings: 2

Ingredients

200 g minced lamb/beef
1 garlic clove, crushed
1/2 tbsp chopped fresh mint or 1/2 tl dried mint
25 g black olives, stoned and chopped
1 tsp tomato puree
1 pinch salt and fresh ground black pepper
50 g Feta cheese
1 tsp chopped fresh thyme leaves

For the salad

1 Cucumber, peeled and sliced
2 Tomatoes, diced
1/2 red onion, chopped
50 g black olives, stoned
1 pinch salt and fresh ground black pepper
1/2 tbsp Olive oil
1/2 tbsp Cider vinegar
1/2 tsp Honey, preferably Greek

To serve

2 slices rustic bread, thick cut
1/2 clove Garlic, peeled
1 tbsp Olive oil
1/2 tbsp mayonnaise

Method

1. Put the meat, crushed garlic, mint, chopped olives, tomato puree, salt and freshly ground pepper in a mixing bowl and mix well. Divide into four portions.

2. In a separate bowl, mix the feta cheese with the thyme. It doesn't matter if it crumbles, just gently squeeze together.

3. Take a quarter of the mixture into your hand and roll into a ball. Flatten out, put a quarter of the feta in the middle and then draw the meat up around it.

4. Make sure the cheese is secure within the meat. Repeat with the other three burgers and chill in the fridge for 10 minutes.

5. In the meantime, make the salad by mixing the cucumber, tomatoes, red onion and olives together in a bowl. Season with salt and freshly ground pepper.

6. Whisk the olive oil, cider vinegar and honey together and pour over the salad.

7. Heat a griddle pan until hot. Rub each slice of bread with the garlic clove and sprinkle with olive oil.

8. Cook the bread on the griddle pan until brown on each sides. Keep warm.

9. Now cook the burgers on a griddle pan. Turn once after five minutes, then cook for another 5 minutes on the other side.

10. Spread the mayonnaise on the toasted bread. Top each slice with a freshly griddled lamb burger and a small handful of salad and serve at once.

Moules mariniere with cream, garlic and parsley

Moules mariniere with cream, garlic and parsley

Serves 4

Preparation time less than 30 mins

Ingredients
1.75 kg mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15 g butter
a bouquet garni of parsley, thyme and bay leaves
100 ml dry white wine or cider
120 ml double cream
handful of parsley leaves, coarsley chopped
crusty bread, to serve

Method
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with lots of crusty bread.

Caramel Salmon

1 tbsp vegetable oil
800 g salmon steaks
1 red onion, sliced
3 garlic cloves, sliced
3 tbsp dark soy sauce
115g soft brown sugar
3 tbsp Fish Sauce
1 tbsp lime juice

To serve

steamed rice
lime wedges

Method

1. Heat the oil in a large frying pan over a high heat and fry the salmon steaks. Remove the salmon from heat and put aside to wait for the sauce.

2. Reduce the heat to medium and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce.

3. Return the salmon to the pan and cook for 1 minute, or until the sauce is rich, dark and syrupy. Sprinkle liberally with black pepper and stir through the lime juice.

4. Serve with steamed rice, with a little sauce drizzled over the top and lime wedges.

Aubergine, Potato and Chick Pea Balti

Ingredients
For the vegetables

2 tbsp vegetable oil
1 onion, peeled and finely sliced
1/2 tsp Cumin seeds
1 aubergine, cut into 1cm cubes
1 potato, peeled and cut into 1cm cubes
1 x 410 g tin Chickpeas, rinsed and drained
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric

For the sauce

2 tbsp vegetable oil
1 onion, peeled and finely sliced
2 garlic cloves, crushed
2 tsp root ginger, peeled and grated
4 cm cassia bark, (optional)
6 whole Cloves
450 g tin chopped plum tomatoes
1/4 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp Sugar
1 1/2 tsp Salt
1 tsp red chilli powder, to taste

To finish

4 tbsp fresh Coriander, finely chopped
200 ml water
1/2 tsp Garam masala

Method

1. For the vegetables: Heat the oil in a large saucepan and add the sliced onions and cumin seeds. Cook for 3 minutes

2. Add the chopped potato, aubergine, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.

3. For the sauce: Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves and cook for 1 minute.

4. Add chopped plum tomotoes, turmeric, coriander, cumin, garam masala, salt, sugar and chilli to taste. Cook on a high heat for two minutes, then lower to a medium heat and cook for a further 3 minutes stirring occasionally.

5. Remove the cassia bark and blend the sauce roughly with a hand blender, then add the vegetables to the sauce with 3 tablespoons of chopped coriander, the water and the garam masala.

6. Cook over a low heat for 20 minutes, stirring occasionally. Garnish with remaining chopped coriander and serve with Basmati rice and/or naan bread.

Bacon and tomato penne

Ingredients

2 tbsp Olive oil
100-200 g streaky bacon, chopped
2 medium Onions, finely chopped
1/2 tsp chilli flakes
400 g tin chopped tomatoes
25 ml Red wine
1/2 tsp dried Oregano
150 g rigatoni or dried penne
25 g Butter
1 tbsp grated Parmesan cheese, to serve

Method

1. Heat the oil in a large frying pan over a medium heat and add onions and chilli flakes. Cook for about 15 minutes, stirring all the time to prevent anything catching, until the onion is softened.

2. Add tinned tomatoes, wine and oregano and bring to the boil. Turn sauce down to a very gentle simmer.

3. Meanwhile, fry the bacon and bring large pan of water to boil. While the sauce is simmering put the pasta in the boiling water. Cook until just tender, drain and return to the saucepan. Pour over the sauce and stir in the butter. Add the bacon.

4. Serve the pasta with some freshly ground black pepper and the parmesan.

Chicken Breast with Quinoa and Avocado

Ingredients

4 chicken breasts, skinless
80g Butter, softened
1 tbsp fresh Ginger, grated
1 small bunch Mint, leaves picked from stalks and sliced
12 rashers streaky bacon

For the quinoa and avocado salad

120g fair-trade Quinoa
200ml water
4 tbsp extra virgin olive oil, plus a little for drizzling
3 tbsp Honey
2 tbsp fresh Ginger, grated
3 garlic cloves, finely chopped
1 tsp Salt
1 lemon, zest and juice
1 lime, zest and juice
1 mild red chilli, seeds removed and finely chopped
75g Dried apricots, roughly chopped
50g dried cranberries
100g sun-blushed tomatoes
2 ripe avocados
salt and fresh ground black pepper

Method

1. Preheat oven to 190C/gas 5.

2. Lay the chicken breasts smooth-side down and lift the fillets to one side. Mix the soft butter with the ginger and one third of the mint and season well. Spread a quarter of the butter down the length of each breast in the groove left by the fillets. Fold the fillets back over the butter and season the breasts with black pepper.

3. Wrap each breast in three rashers of streaky bacon with the overlap meeting on the underside of the breast. Put the bacon-wrapped breasts onto a small baking tray with the overlapping side down and roast in the preheated oven for 20 minutes.

4. While the chicken roasts, cook the quinoa. Bring the water to the boil with the olive oil, honey, grated ginger, chopped garlic and salt. Add the quinoa and gently simmer for about 10 minutes until the germ separates. Cover and leave to absorb the remaining liquid.

5. Add the chopped chilli, the zest and juice of the lemon and lime, dried apricots, cranberries, tomatoes and remaining sliced mint. Stir well and season.

6. Once the chicken is cooked, let it rest for 5 minutes. Cut the avocadoes in half, twist gently to separate the halves then remove the stones and skins. Cut the flesh into large chunks and toss with the quinoa.

7. Spoon the salad onto four plates, cut each chicken breast into 5 slices and arrange over the salad, drizzle with olive oil and serve.

Warm vegetable quinoa salad

Ingredients
Serves 4

1 red pepper, deseeded and halved
1 yellow pepper, deseeded and halved
1 courgette, trimmed and finely sliced
1 small red onion, peeled and finely sliced
60g quinoa grains
2 tbsp pine nuts
4 sprigs fresh thyme
2 sprigs fresh rosemary
100g fresh rocket
3 tbsp chopped fresh basil
4 lemon wedges

Method

Preheat oven to 200°C/Gas 6.

Place the peppers cut side up on an ovenproof baking dish and scatter the courgette and red onion over the top. Place in the oven and roast for 15 minutes.

Meanwhile, rinse and drain the quinoa and add to a medium-sized pan of boiling water, along with the thyme and rosemary. Cook for 8-10 minutes. Drain and put aside.

Scatter 1 tablespoon of the pine nuts over the peppers and cook for a further 5-10 minutes.

Remove the baking dish from the oven and spoon the quinoa into the pepper halves.

Scatter with rocket, fresh basil and the remaining pine nuts and arrange the lemon wedges (for squeezing) on the top. Serve immediately.