Punjabi Chana Masala

(Serves: 4-5)

Ingredients

3,5 dl chickpeas
2 medium sized onions, finely chopped
3 medium sized tomatoes, finely chopped
1 tsp ginger paste or coarsely ground ginger or grated ginger
½ tsp garam masala powder
½ to 1 tsp kashmiri chilli powder
1 tsp amchur powder/dry mango powder
2 green chillies, slit
2 to 3 tbsp oil
salt

Spices for the Punjabi chana masala

4-5 black cardamoms
2,5 cm cinnamon
5-6 peppercorns
3 cloves
1 bay leaf
1 and half tsp cumin seeds
1 and half tsp coriander seeds
1 and half tsp fennel seeds
2 dry red chillies

Method

1. Cook the chickpeas or use ready-cooked.
2. Roast all the Punjabi chana masala spices in a dry pan. Don't let the spices burn and toss often. Once the spice mix is cooled, grind it into a fine powder.
3. Heat the oil in a pan and add the chopped onions. Fry the onions until they become transparent.
4. Now add the ginger paste. 
5. Once the raw smell of the ginger disappears, add the chopped tomatoes. Add a little salt. Saute the tomatoes till the oil starts to leave the sides of the mixture.
6. Add the Punjabi chana masala with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.
7. Add the chickpeas with a little quantity of stock or water. Add more stock if you want more gravy.
8. Check the salt and simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and becomes quite smooth.
9. Finally, add the amchur powder.
10. Garnish the Masala with chopped onions and cilantro leaves.

Orange-roasted carrots with rocket and ricotta

4 garlic cloves, peeled and chopped

1½ tsp cumin seeds, roasted

1½ tsp picked thyme leaves

¼ tsp red chilli flakes

1 tbsp red-wine vinegar

90ml olive oil

Salt and black pepper

1kg carrots, peeled and sliced into long batons about 8cm x 2cm

½ large orange

1 tsp lemon juice

½ tsp runny honey

150g ricotta

½ tsp grated orange zest

20g rocket

10g fresh basil leaves, torn

Method

• Heat the oven to 200C. Put the garlic, cumin, thyme, chilli, vinegar and 60ml of olive oil in the small bowl of a food processor, with a teaspoon and a half each of salt and ground black pepper. Blend for a minute, until smooth.
• Spread out the carrots on a medium baking tray (about 22cm x 32cm) and pour on the marinade. Put the orange half cut side down on top of the carrots, then roast for 40 minutes, until the carrots are cooked through and starting to caramelise. Set aside to cool.
• For the dressing, squeeze the juice from the roast orange half into a small bowl. Add the lemon juice, honey, remaining olive oil and an eighth of a teaspoon of salt, whisk to combine, then set aside.
• Put the ricotta and orange zest in a small bowl with an eighth of a teaspoon of salt. Mix well, then tip into the centre of a clean J-Cloth. Draw up the sides of the cloth and squeeze out some of the moisture. Return the cheese to the bowl (discard the cloth) and put in the fridge until needed.
• To serve, spread half the rocket on a large serving plate, top with half the carrots and half the basil, then repeat. Dot spoonfuls of ricotta all over the salad, pour the dressing on top and tuck in.

Couscous salad with fennel, herbs and walnuts

(Serves 5 – 6)

Ingredients
2 teaspoons cumin seeds
I teaspoon coriander seeds
1 teaspoon fennel seeds
300g wholemeal giant couscous, also called Israeli couscous, or moghrabieh
1 onion, diced
2 celery sticks, diced
1 fennel bulb, chopped, tops reserved
2 garlic cloves, crushed and finely chopped
1 bunch of flat-leaf parsley, chopped
a small handful of mint leaves
75g walnuts, lightly toasted (if you can be bothered) and roughly chopped
zest and juice of 1 lemon
extra virgin olive oil
walnut oil (optional)

Put the cumin, coriander and fennel in a dry frying pan and toast for a few minutes, shaking the pan to make sure that they toast evenly. When they are fragrant, tip them into a mortar and grind them into a powder.

Fry the vegetables and garlic in some olive oil a large frying pan for about 5-8 minutes. Fry them on a medium heat stirring often, so that they soften a little bit, but still have some crunch. Remove from the heat and add the spices and lemon zest.

Cook the couscous according to packet instructions in boiling, salted water – about 8-9 minutes. When it is done, drain it and mix it with the vegetable and spice mixture.  Allow it all to cool slightly, and then add the chopped herbs, walnuts and lemon juice, and season with salt and pepper. Before serving add a little bit more oil and lemon juice.

Baked Jerusalem Artichokes, Breadcrumbs Thyme and Lemon

Serves 4-6

Ingredients

285ml / ½ pint double cream or créme fraiche
Juice of 1 lemon
2 cloves garlic, peeled and finely chopped
1 good handful of fresh Thyme, leaves picked and chopped
3 handfuls of grated Parmesan cheese
Salt and freshly ground black pepper
1kg/2lb 3oz Jerusalem artichokes, peeled and sliced as thick as a pencil
2 good handfuls of fresh breadcrumbs
Olive oil

How to make Baked Jerusalem Artichokes, Breadcrumbs Thyme and Lemon

Preheat your oven to 220°C/425°F/Gas7. In a bowl mix your cream, lemon juice , garlic half the thyme and most of the Parmesan, and season well to taste. Throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Mix the breadcrumbs with the rest of the thyme and Parmesan and some salt and pepper. Sprinkle all the flavoured breadcrumbs over the artichokes and drizzle with a little olive oil. Bake in the oven for around 30 minutes until the artichokes are tender and the breadcrumbs golden.

Yotam Ottolenghi's warm halloumi and chicory with pomegranate and walnut recipe

(Serves two to four)

Ingredients

75g pomegranate seeds (ie, what you'll get from 1 pomegranate)
25g walnuts, lightly toasted and roughly chopped
1 garlic cloves, peeled and crushed
1,5 tbsp red-wine vinegar
1/2 tbsp pomegranate molasses
2 tbsp olive oil, plus extra to finish
1 tsp caster sugar
Salt and black pepper
10g fresh coriander
125g halloumi, cut into 1cm slices
2 heads of chicory

Method

1. Start by making the dressing. In a small bowl, mix together the pomegranate seeds, walnuts, garlic, vinegar, pomegranate molasses, half the olive oil, half the sugar and some salt and pepper. Pick a few coriander leaves and set them aside to use as a garnish later, finely chop the remaining leaves and stems, and stir into the dressing. Taste for seasoning, and adjust as necessary.
2. Heat the remaining oil in a large frying pan and fry the halloumi slices for a minute on each side, until they're a nice golden-brown colour. Remove from the pan and keep warm.
3. Cut each chicory into quarters lengthways, so the stem holds the leaves together. Fry the chicory in two batches in the same pan as the halloumi, adding the remaining sugar and plenty of salt and pepper. Toss as you cook each batch for about a minute, just to colour a little on the outside. You may need to add a little bit of oil. Arrange the warm halloumi and chicory on a serving plate and spoon over the dressing.
4. Shred the reserved coriander leaves and sprinkle on top.

Roasted beet salad with yoghurt and preserved lemon

(serves four)

Ingredients

1kg beetroot
2 tbsp olive oil
1½ tsp cumin seeds
1 small red onion, peeled and very thinly sliced
20g preserved lemon skin, roughly chopped
2 tbsp lemon juice
30g dill, roughly shredded
Salt and black pepper
3 tsp tahini paste
200g Greek yoghurt
1 chicory, cut widthways into 0.5cm slices

Method

• Heat the oven to 220C. Wrap the beetroots individually in tin foil, place on a baking tray and roast for 30-60 minutes, depending on size and quality – check that they're done by inserting a knife: it should go in smoothly. When cool enough to handle, peel, cut into 0.5cm-thick slices and transfer to a mixing bowl to cool down.
• Heat the oil in a small frying pan and add the cumin seeds. Cook for three minutes, until they start to pop, then pour the seeds and oil over the beetroot. Add the onion, preserved lemon, lemon juice, half the dill, a teaspoon of salt and a grind of black pepper. Mix well.
• Transfer to a serving bowl. Stir the tahini into the yoghurt and add to the salad, along with the chicory. Give it a minimal stir, so the yoghurt and chicory mix in only slightly and there is still some clear distinction between the red and the white, with some pink ripple. Sprinkle over the remaining dill and serve

Southern Indian vegetable curry with curry leaves

(serves two)

Ingredients

1 tablespoons olive oil

1/2 teaspoon mustard seeds

1 fresh green chilli, deseeded and chopped

a small bunch of curry leaves

1 onion, peeled and shredded

½ teaspoon ground coriander

a pinch of ground cumin seeds

½ teaspoon garam masala

¼ teaspoon turmeric

¼ teaspoon chilli powder

3 tomatoes, chopped

1 sweet potatoes, peeled and cubed

1 potatoes, peeled and cubed

small aubergine, cubed

50ml coconut milk

a small handful of French beans

a small handful of peas

sea salt and freshly ground black pepper

1. Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.
2. Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.
3. Add your potatoes and aubergine to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked through.
4. Throw in the beans and peas. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.

Curry Laksa

If you can't get tofu puffs, cut firm tofu into big chunks, coat generously in cornflour and deep-fry. Thai basil and mint would make a welcome addition at the end.

(serves two, generously)

Ingredients

50g peeled baby shallots

4 garlic cloves

12,5g peeled ginger, sliced

12,5g lemongrass (soft white stem only), sliced

1 tsp ground coriander

1,5 large dried red chillies

1 tbsp sambal oelek (or other savoury chilli paste)

roots and steam from the fresh coriander

2 tbsp vegetable oil

25g fresh coriander

0,5 litres vegetable stock

1 1/5 branches curry leaves, or both

1 tsp curry powder

1 tsp salt

1 tbsp caster sugar

200ml coconut milk

50g rice vermicelli noodles

150g bean sprouts

75g french beans, trimmed and halved

125g fried tofu puffs (optional)

2 limes, halved

1. Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.
2. Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning.
3. Add the stock, curry branches, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.
4. Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh.
5. Just before serving, remove and discard the curry branches (the leaves can stay in the soup).
6. Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and throw one half of squeezed lime into each bowl.

Aubergine and green bean curry

I've made twice as much of the curry paste as you need for this gorgeously rich curry – partly because it's easier to blend that way, but also because it's useful to have a second batch to hand for this or another veg curry. Keep it in the fridge for up to a week, or freeze it. Serves 3-4.

For the curry paste

3 shallots (or 1 onion), peeled and finely chopped

3 garlic cloves, peeled and roughly chopped

1 thumb-sized pieces ginger, peeled and roughly chopped

1 lemongrass stalks, tough outer layers removed, finely sliced

3 green chillies (medium-hot), deseeded and roughly chopped

1 tsp ground cumin

1 tsp ground coriander

0,5 tsp ground turmeric

For the curry

2 large aubergines

About 3 tbsp sunflower oil

150ml passata, or sieved roasted tomatoes

200ml tin coconut milk

150g french beans

Sea salt and freshly ground black pepper

1 handful chopped coriander leaves

40g cashews or almonds, toasted and coarsely chopped (optional)

Lime wedges, to serve

Put all the curry paste ingredients in a blender with a tablespoon of water; whizz to a coarse paste. If necessary, stop the motor a few times so you can scrape down the sides.

Cut each aubergine in half lengthways, cut each half into three lengthways, then halve each piece, so you end up with 12 wedges from each aubergine.

Heat two or three tablespoons of oil over a medium-high heat in a large, nonstick frying pan. Sauté the aubergine wedges in batches, until lightly browned, adding more oil as needed. As you remove each cooked batch from the pan, lay the wedges on kitchen paper to drain.

Heat a tablespoon of oil in a large, deep saucepan and add half the curry paste (refrigerate the rest for another use). Fry over medium heat, stirring constantly, for three to four minutes, then add the aubergines and stir for a minute or two until coated with the spice mixture. Add the passata and coconut milk, and simmer, partially covered, for 10 minutes. Add the french beans and simmer until tender – about five minutes.

Season generously, then stir in the chopped coriander. If using the nuts, scatter them over the top. Serve with lime wedges and rice.

Mexican tomato and bean soup

This fresh, piquant soup combines many of the ingredients you might find in a feisty salsa, but in this case they're all "souped up". Add more chillies if you like it hot; a handful of fresh sweetcorn kernels, sliced straight from the cob, is a good addition, too. Serves four to six.

Ingredients

2 tbsp olive oil

2 red onions, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

1-2 medium-hot fresh green chillies, such as jalapeño, deseeded and finely chopped

½ tsp ground cumin

600ml vegetable stock

200ml tomato passata, or sieved, roasted tomatoes

400g ripe tomatoes, cored, deseeded and finely chopped

400g tin black beans or black-eyed beans, drained and rinsed

1 handful fresh oregano leaves, roughly chopped

Pinch of sugar

Sea salt and freshly ground pepper

Juice of 1 lime

1 small handful fresh coriander leaves, roughly chopped

To finish

4-6 tbsp soured cream (optional)

1 small handful fresh coriander leaves, roughly chopped

Heat the oil in a saucepan over a medium-low heat and sauté most of the onion (reserve a little for garnish at the end), stirring from time to time, for about five minutes, until softened. Add the garlic, chillies and cumin, and stir for a minute. Add the stock, passata, fresh tomatoes, beans, oregano and sugar, season and bring to a boil. Simmer gently for 10 minutes, remove from the heat and add the lime juice and coriander. Adjust the seasoning to taste.

Serve topped with dollops of soured cream, if you like, and scattered with more coriander and freshly ground pepper.

Chillies/bell peppers stuffed with beans

I use fat, mildly piquant poblano chillies for this (buy them from peppersbypost.biz). If you can't get large, stuffable chillies, use small red or yellow bell peppers. Serves six as a starter, two to three as a main course.

6 large, fresh poblano, Beaver Dam or Hungarian hot wax chillies

1 tbsp rapeseed or olive oil

2-3 shallots (or 1 medium onion), peeled and finely chopped

2 cloves garlic, peeled and chopped

150g-200g tomatoes

400g tin beans (butter, borlotti or pinto), drained and rinsed

1 small bunch coriander, leaves picked and chopped

1 tsp ground cumin

1 tsp hot smoked paprika

Sea salt and ground black pepper

For the garlicky yoghurt (optional)

6 tbsp full-fat plain yoghurt, or soured cream

½ clove garlic, crushed

Heat the grill to high. Put the chillies on a baking tray and grill, turning from time to time, until the skin begins to char. Leave until cool enough to handle, then peel off the skin, taking care to keep the chillies whole. Cut around and remove the stalks and a flap of flesh to form a "lid". Scrape out the seeds and membranes from inside the chillies and lids, and tip out any juice.

Heat the oven to 180C/350F/gas mark 4. Heat the oil in a frying pan over a medium-low heat, then gently sauté the shallots and garlic until soft – about 10 minutes. Cut the tomatoes in half and grate their flesh straight into the pan, holding back the skin. Simmer for a minute or two to reduce slightly, then remove from the heat.

Add the drained beans to the pan and roughly mash some of them with a fork so they break up a little – don't overdo it, you want plenty of them to stay whole. Add coriander, cumin and paprika, mix and season. Stuff the mixture carefully into the chillies and top with the "lids". Place in a lightly oiled oven dish and bake for 20 minutes.

While the chillies are baking, combine the yoghurt with the crushed garlic, season and set aside.

Serve hot, with garlicky yoghurt and some crisp, green salad.

Chickpea stew with harissa and preserved lemons

Serves 4 generously, as a main course

tomatoes, stalks removed 800g

red peppers approximately 250g

olive oil 110ml

red wine vinegar 3 tbsp

cumin seeds 1 tsp

chickpeas 2 x 400g cans

preserved lemons 60g

harissa paste 1 tsp

a handful of basil leaves

To serve:

soft, Middle Eastern-style bread

1. Set the oven at 200C.
2. Cut each tomato into six and put into a baking dish.
3. Cut the peppers in half, tear out their stalks and seeds, cut the flesh into short chunks then add to the tomatoes.
4. Add 75ml of the oil, plus the vinegar, cumin and a grinding of black pepper and sea salt. Roast for 50 minutes to an hour until the pepper is soft and the tomatoes are soft and juicy.
5. Transfer the tomatoes and peppers from the roasting tin to a saucepan.
6. Drain the chickpeas of their canning liquid and rinse them under the cold tap. Mix the drained chickpeas with the tomatoes and peppers.
7. Chop the preserved lemon, discarding the soft inner pulp. Stir the harissa, chopped lemon and remaining olive oil into the chickpeas, place the pan over a moderate heat and leave to simmer for 10 minutes or till it is thoroughly hot and juicy.
8. Season with salt and coarse black pepper.
9. Fold the basil leaves into the tomatoes, letting them wilt in the heat. When the chickpeas are hot, transfer to a serving dish and serve with warm bread.

Kisir

200 g bulgurvehnää

1 iso sipuli hienonnettuna

0,5 dl oliiviöljyä (paistamiseen ja salaatin viimeistelyyn)

1 rkl tomaattipyrettä

2 tomaatti kaltattuna ja kuutioina

1 tl granaattiomena siirappia (pomegranate molasses)

1 rkl sitruunamehua

3 rkl hienonnettua sileälehtistä persiljaa

2 kevätsipulia ohuina viipaleina

1 vihreä chili ilman siemeniä ja hienonnettuna

1 valkosipulinkynsi hienonnettuna

0,5 tl jauhettua juustokuminaa

Suolaa ja mustapippuria

Puolikkaan granaattiomenan siemenet

Mintun lehtiä (osa silputtuna, osa kokonaisina)

Fetaa murusteltuna (voi jättää pois)

• Liota tai keitä bulgur kypsäksi (ks. ohje paketista)
• Kuullota sipuli pannussa oliiviöljyssä.
• Lisää tomaattipyre ja jatka kypsentämistä keskilämmöllä parin minuutin ajan sekoittaen koko ajan.
• Lisää tuoreet tomaatit ja anna hautua hetken.
• Nosta pannu lämmöltä ja lisää joukkoon kypsä bulgur. Sekoita.
• Lisää siirappi, sitruunanmehu, persilja, kevätsipuli, chili, valkosipuli ja kumina. Mausta ja sekoita.
• Anna jäähtyä huoneenlämpöiseksi.
• Maista ja tarkista että suolaa, mustapippuria ja sitruunanmehua on tarpeeksi. Sekoita joukkoon myös silputtua minttua.
• Annostele lautasilla ja lisää päälle loppu oliiviöljy, granaattiomenan siemenet, mintun lehdet sekä murusteltu feta.

Spagetti ja punajuuripesto

(neljälle)

Punajuuripesto

2 punajuurta

1 keltasipuli

1 valkosipulinkynsi

30 g pinjansiemeniä

1/2 ruukkua basilikaa

1 dl oliiviöljyä

2 rkl punaviinietikkaa

1 tl suolaa

1/2 tl mustapippuria

Lisäksi

400 g spagettia

n. 2 rkl oliiviöljyä

2 mozzarellajuustopalloa (n. 300 g, mieluiten puhvelinmaidosta tehtyä mozzarella di bufalaa)

2–3 rkl pinjansiemeniä

Tee ensin punajuuripesto. Kuori ja kuutioi punajuuret ja sipuli. Kuori ja paloittele valkosipulinkynsi.

Laita punajuuret, sipulit ja valkosipuli kattilaan ja mittaa kattilaan sen verran vettä, että ainekset peittyvät. Keitä punajuuret kypsiksi, noin 15 minuuttia. Valuta vesi kattilasta.

Lisää pinjansiemenet, basilika, öljy, viinietikka, suola ja pippuri kypsien kasvisten joukkoon. Soseuta ainekset tasaiseksi sauvasekoittimella.

Keitä spagetti runsaassa, suolalla maustetussa vedessä pakkauksen ohjeen mukaan. Valuta spagetti siivilässä ja anna sen jäähtyä. Lisää hieman öljyä spagetin joukkoon.

Annostele punajuuripesto ja n. 2 rkl öljyä vokkipannuun tai kattilaan. Kuumenna pesto-öljyseosta ja lisää spagetti. Anna lämmetä muutama minuutti.

Paloittele mozzarellapallot. Annostele punajuuripasta lautasille ja viimeistele mozzarellalla ja pinjansiemenillä.

Vinkki! Voit valmistaa punajuuri-peston myös etukäteen. Se säilyy jääkaapissa reilun viikon.

Juomasuositus

Peston ja mozzarellan makuun yhdistyvät miellyttävästi kevyet valkoviinit, joissa on vain vähän tai ei ollenkaan tammea. Kuivan ja raikkaan italialaisen Villa Canlungo Pinot Grigion, 12,71 e, kevyt yrttisyys sopii hyvin punajuuripestolle. Hieman yrttinen on myös Bucci Verdicchio Classico Superiore, 14,88 e, jonka pähkinäisyys korostaa pinjansiementen makua.

Ohje: Marko Riihelä

Juomasuositus: Terhi Oksanen-Alén

Onion tart

Preparation time: less than 30 mins

Cooking time: over 2 hours

Serves 8

Ingredients

125g

14 medium onions, very finely chopped

100ml oz white wine vinegar

2 tbsp soft light brown sugar

1 tsp Dijon mustard

2 tsp sea salt flakes

1 ready-cooked savoury pastry case

50g parmesan, freshly grated

To serve

freshly ground black pepper

Preparation method

• Melt the butter in a large heavy-based non-reactive pan with a lid over a very low heat. Add the onions and cook with the lid on, stirring regularly to ensure the onions do not burn, for about two hours. The onions should be very soft, sticky and brown.
• Turn up the heat and add the vinegar, sugar, mustard and salt. Cook until the vinegar has almost completely reduced. Stir regularly for about 30 minutes to prevent the onions burning, until the onions are a deep golden-brown. (A little colour from the bottom of the pan is fine - just stir it in.)
• Preheat the oven to 200C.
• Fill the ready-cooked pastry case with the onion mixture and smooth it out evenly with a spatula. Sprinkle with grated parmesan season with freshly ground black pepper.
• Bake the tart in the oven for 20 minutes. Remove and leave to rest for ten minutes.
• To serve, slice while warm and serve on warmed plates.

Chermoula aubergine

Served separately, both the aubergine and the bulgar salad from this dish are delicious with the accompanying Greek yoghurt, but all three together are a match made in food heaven. Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. Serves two as a main course.

1 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli flakes
1/2 tsp sweet paprika
1 tbsp finely chopped preserved lemon skin
70ml olive oil, plus extra to finish
Salt
1 medium aubergines
75g fine bulgar
25g sultanas
5g fresh coriander, chopped, plus extra to finish
5g fresh mint, chopped
25g green olives, halved
15g flaked almonds, toasted
2 spring onions, chopped
1 tbsp lemon juice
60g Greek yoghurt

Preheat the oven to 180C. To make the chermoula, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and half a teaspoon of salt.

Cut the aubergines in half lengthways and score the flesh of each half with diagonal, crisscross lines, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet. Roast for 40 minutes, or until the aubergines are very soft.

Meanwhile, place the bulgar in a large bowl and cover with 140ml boiling water. Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar, along with the remaining oil. Stir in the herbs, olives, almonds, spring onions, lemon juice and salt, taste and add more salt, if necessary.

Serve the aubergines warm or at room temperature. Place one half-aubergine per portion on a serving plate, spoon bulgar on top, allowing some to fall over the sides, spoon over a little yoghurt, sprinkle with chopped coriander and finish with a dribble of olive oil.

Aubegine cheesecake

(Serves four)

90ml olive oil
2 small aubergines, cut into 2cm thick slices
Salt and black pepper
150g feta
150g cream cheese
60ml double cream
3 eggs
150g baby plum tomatoes, cut in half lengthways
2 tbsp picked oregano leaves, torn
¾ tsp za'atar (optional)

Preheat the oven to 190C. Line with foil the base and sides of a deep, 19cm square baking tin (or a round, 22cm diameter dish), then brush lightly with oil.

Lay the aubergine slices on a baking sheet lined with greaseproof paper and brush all over with four tablespoons of olive oil. Sprinkle with salt and pepper, and roast in the hot oven for 40 minutes – the aubergines need to go soft and golden. When cooked, remove, set aside to cool, and lower the oven to 150C.

Put the feta, cream cheese, cream, eggs and some pepper in a bowl and whisk until smooth and thick.

Arrange the aubergine neatly in the baking tin – the slices should fill up the tray as they lean against each other, almost standing on their sides. Fill the gaps with tomatoes and sprinkle over half the oregano.

Pour in just enough of the cheese mix to leave some aubergine and tomatoes exposed, sprinkle over the remaining oregano and bake for 30 minutes, or until the "custard" sets. Leave the cake to cool down to room temperature, then remove it from the tin and cut into four squares (or into wedges, if using a round dish). Before serving, gently brush all over with za'atar mixed with a teaspoon of olive oil, or just olive oil.

Like all good cheesecakes, tucking into this is so effortless and soothing that it's easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it's also a bit of a no-brainer that yields very impressive results. Cut it into elegant squares and serve as a starter with a lemony salad of bitter leaves and fresh herbs. A rustic alternative would be to bake it in a casserole and spoon out portions at the table. Za'atar is a Middle Eastern spice mix – buy it online (try steenbergs.co.uk), in specialist shops and in some supermarkets.

Warm green bean salad

250 g fine green beans, stalk ends removed

1/2 tbsp Dijon mustard
1/2 tbsp white wine vinegar
3 tbsp extra virgin olive oil

1/2 bunch spring onions, trimmed and thinly sliced salt and freshly ground black pepper

Cook and drain the beans well and return them to the pan.
Toss with the spring onions and mustard dressing. Pile into a serving bowl and serve warm.

Gordon's mac and cheese

(Serves 4)

Ingredients

2 shallots, finely diced
250g dried macaroni
1 tbsp olive oil
100g girolles, trimmed and cut into even pieces
1 sprig of thyme, leaves removed
75ml white wine
200ml double cream
4 egg yolks
200g stichelton cheese, or similar eg stilton
100g Parmesan
Handful chives, finely chopped
25g butter
Sea salt and freshly ground black pepper
Olive oil

1. Add the macaroni to a large pan of boiling salted water with the olive oil and cook for 7-10 minutes until just tender. Drain and rinse under cold water to remove excess starch. Return to the pan and set aside.

2. Melt the oil in a small frying pan. Add the mushrooms and fry until golden brown, add a small knob of butter and the thyme, cook for another minute then season with pepper. Drain the excess oil from the pan and then add the shallots and cook for a further 2 minutes or until softened, deglaze with the wine, reduce by half and set aside

3. Bring the cream to a gentle boil and add it to the mushrooms, add the egg yolks, chives and parmesan, mix well and crumble in two-thirds of the cheese. Add the macaroni to the cheese sauce and stir until everything is fully incorporated. Heat gently for a few minutes to melt the cheese. Season with pepper.

4. Butter the ovenproof dish, and pour in the mixture. Top with some stichelton and parmesan and transfer to a med oven for 15 minutes or until the top is golden brown, remove and leave to stand for 5 minutes or so, then serve.

Kasvisruuat

Appelsiini-punajuuripasta 06/2009 3
Appelsiini-punajuuripasta 06/2009 3
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