Recipes

Preheat the oven to 230°C, 450°F, Gas 8.
Roll the pastry out on a lightly floured work surface into a rectangle approximately 50cm (20in) long and 18cm (7in) wide and brush a little of the beaten egg all around the edges.

On the centre third - the pastry is to be folded in three - arrange the anchovies interspersed with the pieces of goat's cheese. Fold one of the short ends over to cover the anchovies and goat's cheese, aligning the edges and pinching them together to seal.

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Fill a large saucepan with water, add a teaspoon of salt and bring to the boil. Add the spaghetti, linguine or tagliatelle, whichever you are using, and cook for 10-12 minutes, or according to the instructions on the packet, until al dente.

As the pasta is cooking, place another large saucepan on a medium heat. Add the olive oil, followed by the sliced garlic and fry for two minutes, then stir in the chopped anchovies and the chilli flakes, and cook for a further minute.

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Preheat the oven to 220°C, 425°F, Gas 7. Wash the head of Romaine lettuce and break the leaves in half, then place in a bowl in the fridge until ready for use (see Rachel's Tip). Drizzle the chicken breasts with a little of the olive oil, and sprinkle with the salt and freshly ground black pepper. Place on a baking tray and cook in the preheated oven for 15-20 minutes, until cooked through. While the chicken is cooking, toss the cubes of bread with the three tablespoons of olive oil, season with the salt and freshly ground black pepper, then place on a baking tray.

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First, rinse the rice under cold running water. Next, place a saucepan of water on a high heat, add half a teaspoon of salt and bring to the boil, then reduce the heat to medium and add the rinsed rice, wild or brown, whichever you are using. Cook for about 25-30 minutes until tender but still nutty and a little chewy. As the rice cooks, toast the hazelnuts in a dry frying pan over a medium to high heat for about 4-5 minutes, tossing regularly until golden under the skins. To remove the skins, wrap the nuts in a clean tea towel while they are still warm and rub together.

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Gas 4. Put the granulated sugar or the caster sugar, whichever you’re using, in an ovenproof bowl and put it in the preheated oven for about 15 minutes to warm through, stirring it once or twice during that time. Place a small plate in the freezer — you will use this later to test the jam to see if it has set.
 
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This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

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At Ballymaloe, we make this delicious compote a lot at this time of year. It’s great with everything from meringues with softly whipped cream to buttery shortbread biscuits.

Wash and trim the rhubarb, then cut it into 1cm (½in) slices. To poach the rhubarb, combine the water and the sugar in a saucepan, stir, and bring to the boil. Then add the sliced rhubarb, cover the saucepan, bring it to the boil, and boil it for exactly one minute.

Turn off the heat and leave the poached rhubarb in the covered saucepan until it is almost cool. Transfer it to a bowl to finish cooling.

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The combination of peaches and strawberries is so good, but feel free to replace the strawberries with raspberries or blueberries; or the peaches with nectarines or apricots. This crumble can be made earlier in the day and just popped into the oven to cook when you want it. It can also be frozen and then thawed before baking. I sometimes add nibbed almonds, chopped hazelnuts or rolled oats to the crumble — just add about 25g (1oz).

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Put a saucepan of water on a high heat, adding 1 teaspoon of salt. Bring it to the boil, then add the new potatoes. Cook them for about 20 minutes until they are soft to the point of a knife.

While the potatoes are cooking, put a frying pan on a medium-high heat, add 1 tablespoon of extra-virgin olive oil followed by the streaky bacon pieces. Cook the bacon pieces for 6-8 minutes until they are golden and crispy, then drain them on kitchen paper and set aside.

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A tortilla is Spain's answer to Italy's frittata. Traditionally it has onion and potato in it, but sometimes you find meat in it too. Not only is the tortilla eaten hot out of the frying pan, but it can also be eaten cold, as a picnic, or it is delicious on the beach at lunchtime.
 
It also works well for totally easy, casual entertaining. Serve with a salad. Some pesto is good drizzled over this too.
 
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