Recipes

Put the cubes of butter and the water in a medium-sized saucepan and heat gently, stirring occasionally, until the butter melts, then allow the mixture to come to a rolling boil.

Meanwhile, sift the plain flour and the pinch of salt into a large bowl. Make a well in the middle and add the beaten egg. Pour the hot liquid from the saucepan into the flour mixture and stir with a wooden spoon to mix.

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Smear the butter over the skin of the chicken and sprinkle with some salt and freshly ground black pepper.

Place the buttered chicken in the oven and roast it for about 1 hour and 30-45 minutes until it is cooked. The legs should feel quite loose in the bird, and when a skewer is stuck in to the thigh, the juices should run clear. If it begins to look quite dark while it is cooking, cover it with some foil. When it is cooked, carve the chicken into pieces and cut these into roughly bite-sized chunks.

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If your scallops are in the shell, the meat and coral need to be removed. To open the scallops, place each scallop on a board with the flat side of the shell facing up. Insert the point of a knife between the top and bottom shells and slice across the underside of the top shell to cut through the internal muscle. Pull the top and bottom shells apart. Pull off the outer membrane of the scallop with your fingers, and remove the coral, keeping it intact. Dry the scallops and corals on kitchen paper.

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To segment the blood oranges, use a small knife and work over a bowl to catch the juice. First, cut off the ends of one of the blood oranges, then carefully cut the peel and pith off, in a spiral, until you have a peeled blood orange with only flesh and no pith. Next, carefully cut in along the edge of each segment, leaving behind the membrane and freeing a wedge of orange flesh from the pith. Repeat until you have all the blood-orange segments, and place them in the bowl. Squeeze the peel and remaining membrane over the bowl to extract any juice, then discard.

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Put a small saucepan on a medium heat, add the butter and when it has melted, add the quartered cherry tomatoes and the chopped red or green chilli, whichever you're using. Cook for 2-3 minutes, covered with a lid, until the tomatoes and the chillis are soft.
 
Crack the eggs into a bowl, add the milk, season with a good pinch of salt and some freshly ground black pepper, and beat together. Pour the egg-and-milk mixture into the tomato-and-chilli mixture, reduce the heat and cook for 2-3 minutes, stirring continuously, until the eggs are softly scrambled.
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Heat the olive oil in a saucepan over a medium heat and add the chopped onion. Season with the salt and freshly ground black pepper. Cover and sweat for 10 minutes or until the onion is soft. Add the finely chopped garlic, or very finely grated garlic, whichever you are using, and the chopped red chilli and cook for two minutes. Add the light chicken stock and bring up to the boil, then reduce the heat to a simmer. Add in the diced chicken breast and gently cook for 2-3 minutes until the meat is cooked. Turn off the heat, then add the lime juice.
 
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Lay out two of the flour or corn tortillas, whichever you're using, and then divide the filling ingredients - see below for suggestions - between them. Spread the filling evenly to within 2cm (approx ¾in) of the edges of the tortillas. Season with salt and freshly ground black pepper and top each tortilla with one of the remaining tortillas to make a quesadilla.
 
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Put the wild-garlic leaves, the freshly grated Parmesan, the walnuts and the crushed garlic in a food processor and whizz up until a coarse paste is formed. Add the 75ml (3fl oz) of extra-virgin olive oil and a pinch of salt and taste.

Pour the pesto into a sterilised jar, cover it with 1cm (½in) of extra-virgin olive oil and store in the fridge.

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Add the butter to a large saucepan and place it over a medium heat. When the butter is foaming, toss the diced potatoes and the chopped onions in the butter until they are well coated and season with salt and freshly ground black pepper. Reduce the heat, cover and cook for about 10 minutes until the diced potatoes and sliced onions are soft.

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Put a large saucepan of water with salt on a high heat to boil.

Meanwhile, place a wide pan on a high heat, add in the three tablespoons of extra-virgin olive oil and the butter. When the butter is melted and hot, add in the finely sliced garlic cloves and stir for a few seconds until the garlic turns a very light golden. Immediately add the cut wild-garlic leaves, the grated nutmeg, and some salt and freshly ground black pepper to season. Stir over the high heat for a few seconds until the wild-garlic leaves wilt, then take the pan off the heat and set aside.

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