Stifado

 

Stifado

Stifado is a Greek beef casserole, ideal comfort food for chilly days. It can also be made with rabbit or pork. This version includes potatoes, for a one-pot supper. If you want to sound authentic, stifado is pronounced sti-fa-th-o.

Serves 4 

Ingredients

1kg/2lb 4oz braising beef or beef shin, cut into chunks

3–4 tbsp olive oil

750g/1lb 10oz baby onions, peeled

½ tsp ground allspice

2 heaped tbsp tomato purée

200ml/7fl oz red wine

600ml/21fl oz beef stock

3 tbsp red wine vinegar

5 sprigs fresh thyme

1 bay leaf

1 cinnamon stick

4 cloves

800g/1lb 12oz Cyprus potatoes, or other waxy potatoes, cut into 4cm/1½in chunks

3 ripe tomatoes, roughly chopped

sea salt and freshly ground black pepper

 

Method

Preheat the oven to 150C/130C Fan/Gas 2.

Season the beef. Heat the oil in a large casserole over a medium heat and brown the meat on all sides (in batches if necessary), then remove and set aside. Add the baby onions and fry for about 5 minutes until they begin to soften.

Stir in the allspice and tomato purée and fry for a minute, then add the wine and bring to the boil. Reduce the heat slightly and let the wine bubble for about 5 minutes until reduced by half. Pour in the stock and vinegar, and add the thyme sprigs, bay leaf, cinnamon and cloves.

Add the potatoes and tomatoes and return the beef to the casserole with a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and transfer the casserole to the oven. Cook for 3 hours or until the meat is very tender and falling apart.

Remove the lid and cook, uncovered, for a further 20 minutes. If needed, add a splash of water to ensure it doesn’t dry out. Taste and adjust the seasoning, adding a little more vinegar if you like.

 

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Pineapple Upside Down Cake with Rum

 

NOW this is my kind of cake, loaded with dark rum and delicious for afternoon tea or served warm as a dessert with a dollop of Devonshire cream or custard.

 

 

 Pineapple Upside Down Cake with Rum

Ingredients

    1 large can pineapple rings (8 rings), drained
    2 free-range eggs
    125g/4½oz caster sugar
    150g/5¼oz plain flour
    2 tsp baking powder
    2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar)
    50g/1¾oz butter, melted
    ½ lemon, zest only
    75ml/2½fl oz milk
    3 tbsp good-quality dark rum

Method

1. Preheat the oven to 175C/350F/Gas 3.
2. Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides).
3. In a bowl, whisk together the eggs and sugar until frothy.
4. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.
5. Add the dry ingredients to the egg and sugar mixture and stir to combine.
6. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.
7. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean.
8. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve.

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Autumn Salad with Pears, Devon Blue Cheese and Caramelised Walnuts

Autumn is officially here and today I intend to make this delicious autumn salad. I love blue cheese, especially Devon Blue Cheese, but any blue cheese of  your choice would be perfect in this recipe.

Ingredients
2 ripe but firm dessert pears
1 tbsp lemon juice
2 small heads green chicory,
broken into separate leaves
2 small heads red chicory,
broken into separate leaves
40g watercress sprigs
50g radicchio leaves (optional)
100g de-rinded Devon Blue cheese (or any blue cheese)
The seeds from 1/2 a pomegranate

For the caramelised walnuts:
100g walnut halves
2 tbsp clear honey

For the dressing:
1 1/2 tbsp red wine vinegar
1 tsp wholegrain mustard
1 tsp clear honey
1 tsp walnut oil
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper

For the caramelised walnuts, preheat the oven to 180°C/350F/Gas Mark 4. Scatter the walnuts over a lined baking tray, drizzle with the honey and roast for 8-10 mins until toasted and caramelised. Leave to cool, then break into small pieces.

For the dressing, whisk together the vinegar, mustard and honey, then gradually whisk in the oils. Season well with salt and black pepper.

Slice the pears away from the core, toss with the lemon juice and set to one side.
Toss the salad leaves with 2 tbsp of the dressing and divide between plates. Tuck the slices of pear and cheese in bet ween the leaves and scatter over the walnut s and pomegranate seeds. Drizzle a little more dressing over and around each plate and serve straight away.

• Incidentally, this is a delicious salad dressing that can be used in just about any salad.

 

Devon Blue Cheese

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One-Pot Chicken Pasta

After a busy day at work, I'm sure, like me, many of you are looking for something easy and delicious to cook when you get home. This dish is really tasty and has the benefit of being healthy too.

One Pot Chicken Pasta 

 Ingredients 

1 tbsp extra virgin olive oil 

1 large leek, trimmed, thinly sliced 

2 garlic cloves, thinly sliced 

2 tsp finely grated lemon rind 

175g wholemeal penne pasta 

250g cherry tomatoes, halved 

200g broccoli, cut into small florets 

250g shredded cooked skinless chicken breast 

100g sliced kale 

1 thinly sliced courgette 

20g finely grated parmesan 

Method 

1. Heat the oil in a large non-stick saucepan over medium heat. Cook the leek, stirring, for 5 minutes or until softened. Add the garlic and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add the pasta and 500ml (2 cups) water. Bring to the boil then reduce heat and simmer, stirring occasionally, for 7 minutes. 

2. Add tomato and broccoli to the pan. Stir to combine then cook, stirring occasionally, for 5 minutes or until liquid has evaporated, pasta is al dente and broccoli is just tender. Stir through chicken, kale and zucchini until heated through and kale is wilted. 

3. Serve pasta sprinkled with parmesan. 

 

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Peach Fizz

 Summer is here and we are having glorious sunshine at the moment. Try this delicious non-alcoholic drink - although you can make it alcoholic with the addition of gin (see recipe) - as you soak up the rays in the garden. It's delicious and refreshing.

Peach Fizz

 

Ingredients

2 white peaches, stoned, finely chopped

1/3 cup (80ml) lime juice

1/4 cup (55g) caster sugar

Thinly sliced peach, extra, to serve

Raspberries, to serve

1/2 cup (125ml) gin (optional)

Crushed ice, to serve

1.25L chilled sparkling lemon or lime mineral water

Mint leaves, to serve

Method

Combine chopped peach, lime juice and sugar in a saucepan over low heat. Cook, stirring occasionally, for 5-7 mins or until peach is very tender. Remove from heat. Transfer to a blender. Blend until smooth. Place in the fridge to chill.

Divide extra peach and raspberries among serving glasses. Combine peach puree and gin, if using, in a jug. Pour evenly among the glasses. Top with ice, mineral water and mint. (If not using gin, add extra mineral water or soda water.)

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Posh Potato Salad

Here's a fabulous version of the humble potato salad. New potatoes are in season at the moment and they really elevate the salad staple. This recipe, adapted from BBC Good Food, is delicious.

Posh Potato Salad

800g waxy new potatoes
2 tsp wholegrain mustard
2 tbsp muscatel or white wine vinegar
4 tbsp olive oil
1 shallot , very finely chopped
3 tbsp mayonnaise
2 tbsp soured cream
1 tbsp horseradish sauce
¼ lemon, juiced
2 spring onions , finely sliced
handful of crispy fried onions

Method
STEP 1
Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.

STEP 2
While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.

STEP 3
Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

 

 

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Chard with Garlic and Lemon

 

My neighbour is a brilliant gardener, which is lucky for me as she often gives me gifts of vegetables. At this time of year she brings round bags of chard. I love chard but the mainstream supermarkets rarely sell it. One place that does is veg box firm Riverford in Devon. I tried this recipe of theirs yesterday and it was delicious - fresh and zingy.

 Chard with Garlic and Lemon

Serves 2

Chard is best when the stalks and leaves are cooked separately. Always add the lemon just before serving as it will discolour the greens after prolonged contact. No lemon? A splash of good quality wine vinegar will work well.

Ingredients
1 head of chard
2 garlic cloves, finely chopped
1 lemon

Method
Step 1
Remove and discard the chard root. Strip the leaves from the stalks, washing both parts of the veg. Chop the stalk into small ½ cm dice. Roughly slice the leaves.
Step 2
Heat 2 tablespoons of olive oil in a pan and gently fry the stalks for 8 minutes, until they have begun to soften. Add the garlic and fry gently for 1 minute before adding the leaves to the pan. Cook on a medium heat until wilted and tender; about 5 minutes, then season with salt and pepper.
Step 3
Finish with a good squeeze of lemon juice to taste.

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Speck, Watercress and Melon Salad

 

 

As we celebrate some glorious weather, here's a colourful and tasty Nigel Slater salad to get those tastebuds tingling. In place of speck (the Italian cured home), you could use smoked bacon or pancetta.

Speck, Watercress and Melon Salad

serves 2

Ingredients

half a large Charentais melon - chilled
watercress - 1 bunch
sherry vinegar - 1 tbs
walnut oil - 1 tbs
olive oil - 1 tbs
flat leaf parsley - 1 small bunch
speck - 8 thin slices (smoked bacon or pancetta)

Method

1. Scoop the seeds from the melon, slice away the skin and cut the flesh into six thin slices. Divide between two plates.
2. Wash the watercress, remove the tough stalks, then tuck it in among the melon. Mix the sherry vinegar with the walnut and olive oils and a little salt and pepper, then chop the parsley leaves and stir them into the dressing. Dress the melon and watercress. Lay the slices of speck over the melon and serve immediately.

 

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Herby Chicken Pot Pie

 

 

Spring is  here and everyone seems full of hope that things are at last getting back  to normal after the covid crisis. To cheer you up even more, here's a fabulous recipe for Herby Chicken Pot Pie via The Good Food website.

Herby Chicken Pot Pie

2 tbsp olive oil , plus a little extra for brushing over the pastry
bunch spring onions , sliced into 3cm pieces
250g frozen spinach
6 ready-cooked chicken thighs (or see tip, below)
350ml hot chicken stock
½ tbsp wholegrain mustard
200g frozen peas
200ml half-fat crème fraîche
½ small bunch tarragon , leaves finely chopped
small bunch parsley , finely chopped
270g pack filo pastry
 

Method
STEP 1
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.

STEP 2
Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.

 

 

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St Patrick's Day Pie

 

 

Even if you're not a vegetarian you may occasionally fancy a tasty vegetable dish.  With St Patrick's Day coming on March 17th, here's the perfect pie from the Vegetarian Society.

St Patrick's Day Pie with Colcannon

.
Serves 4
Ingredients
2 tbsp vegetable oil
1 medium onion, diced
3 cloves garlic, crushed
250g chestnut mushrooms, halved
1 medium carrot, diced
1 stick celery, diced
50g pearl barley, rinsed
60g Puy lentils, rinsed
2 x 400ml can Guinness or vegetarian stout
100ml vegetable stock
dried porcini mushrooms, chopped
1 ⁄ tsp vegetarian gravy granules
Salt and pepper, to taste

Pastry
500g shortcrust pastry
50g plain our, for rolling out
1 free-range egg, beaten, for brushing

Colcannon
500g potatoes, peeled and diced
50g salted butter
2 tbsp semi-skimmed milk
 savoy cabbage, sliced
Salt and pepper, to taste

METHOD
Preheat the oven to 160°C/gas mark 3. 

To make the pies: In a frying pan, heat the oil and sauté the onion over a medium heat until starting to turn golden. Add the garlic and cook for another 2 minutes. Add the mushrooms, carrot and celery. Cook for another 5 minutes. Add the pearl barley and lentils to the pan with the Guinness, vegetable stock and porcini mushrooms. Bring to a simmer and allow to cook gently until the pearl barley has softened.

Mix in the gravy granules and bring to the boil for a few minutes. Check the consistency of the sauce is not too watery and season to taste. At this point, drain off some of the gravy and set aside to use for a gravy at the end.

Roll out the pastry to ½cm thickness. Use a 9 x 6 cm pie ring to cut out four bases and four lids. Roll the base out slightly larger as this must line the insides of the ring. With the spare pieces of pastry make decorations to go on top of the pie lid, such as shamrocks. 

Grease 4 separate 9 x 6cm pie rings with butter.
Place the base inside the pie ring, line with oven-proof clinglm or non-stick baking parchment. Fill with baking beans and bake blind in the oven for 30 minutes. 

Remove the baking beans and clingfilm. Carefully fill the pie with the filling mixture and attach the lid on top. Egg wash the lid and bake for 40 minutes or until the pastry is cooked through and golden.
 

For the Colcannon
In a pan of cold water, add the potatoes and then bring to the boil. Turn down to a simmer until just cooked.

Using a colander, strain the potatoes and return to the pan. Mash them thoroughly for 5 minutes.
Add the butter and milk, then continue to mash for another 5 minutes.

Cook the cabbage in boiling water for 4 minutes and strain. Mix the cabbage into the mash and season to taste.

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Cheers! Gin and Tonic Cake

   

At the time writing the pubs are still closed but there is talk of a gradual return to normality. I hope that by the summer I will be sitting in the sun in my local pub garden with  a lovely gin and tonic in a tall glass with ice and lemon. I can but dream!

I tend not to drink at home, apart from the occasional glass of red wine with dinner. Even so, I was drawn to this recipe for a gin and tonic cake. It is a lovely grown-up cake with the taste of gin and tonic without being overpowering. It would make an ideal birthday cake for the G&T lover in your life.

This recipe is from the Delicious Magazine website which includes lots of lovely recipes and handy kitchen tips.

Ingredients

    225g butter, at room temperature
    275g golden caster sugar
    Finely grated zest and juice from 2 limes (put the zest and juice in separate small bowls)
    3 large eggs, beaten
    210g natural full-fat yogurt
    330g self-raising flour
    100ml gin
    100ml tonic
    150g granulated sugar, plus 2 tbsp for sprinkling

Method
Preheat the oven to 160°C/fan140°C/gas 3. Grease a 15cm x 30 cm cake tin and line with baking parchment.

Put the butter in a large mixing bowl and add the golden caster sugar. Add the lime zest and, using an electric whisk (or you can do it by hand), give it a quick whisk to bring it all together. Don’t worry about creaming the mix until fluffy – that’s not necessary with this recipe.

Add the eggs and yogurt to the bowl, then give the mixture another quick whisk. Add the flour then, using a metal spoon, carefully bring the mixture together. Don’t beat the life out of it – mix until the flour has just been incorporated. Spoon the mixture into the lined cake tin and smooth the top.

Bake the cake in the preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.

Take out of the oven and leave to cool in the tin for 10 minutes. Meanwhile, put 100g of the granulated sugar into a pan with the gin, tonic and lime juice. Place the pan on a medium heat and bring the mixture to the boil, then let it bubble for 3-4 minutes until the sugar has dissolved. Take off the heat.

Using a fork, carefully poke lots of holes in the top of the cake. Spoon half the syrup over the cake and allow it to soak in. After a couple of minutes spoon over the remaining syrup. It may seem as if there’s a lot of syrup, but it will all sink in to create a wonderfully moist cake – so moist it doubles up as a pudding.

Finally, sprinkle a couple of tablespoons of granulated sugar over the top of the cake, remove it carefully from the tin, then leave to cool on a wire rack.

 

Spiced Root Vegetable Soup

 
 

It's cold; it's dreary. Most of us are locked down and in desperate need of some winter cheer. What better way to warm up a chilly day than with a big bowl of tasty soup.

Here's one made with seasonal winter vegetables, packed full of goodness and easy on the pocket.  So much better and cheaper than bought soups. You can increase the quantities and freeze the leftovers.

Serves 4
 

Ingredients

2 tbsp olive oil
2 onions, finely chopped
2 sweet potatoes, chopped
2 carrots, chopped
2 parsnips, chopped
1 red chilli, roughly chopped
1 tbsp ground cumin
75g dried green lentils
1.3l vegetable stock
425ml milk
100g Greek yogurt or sour cream (optional)
1 tbsp coriander leaves, chopped

Method

1. Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.

2. Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.

3. Ladle into bowls. If desired serve with sour cream or Greek yogurt. Sprinkle of chopped coriander.

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Cheese And Onion Rolls

Here's a great vegetarian recipe, ideal for a snack, picnic or buffet.

I used Quicke's Mature Cloth-bound Cheddar but you can substitute any strong Cheddar.

Cheese and Onion Rolls

 Ingredients

For the pastry
300g plain flour, plus extra for dusting
1 tsp mustard powder
pinch cayenne pepper
200g block of butter, very cold

For the filling
2 medium potatoes
30g butter
2 large onions, sliced
few thyme sprigs, leaves picked
½ tsp English mustard
200g extra mature cheddar, grated
handful gherkins or pickled onions (or a mixture), roughly chopped


Method
To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.

Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until
foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they’re completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in
the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.

Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.

Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg.  Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold.



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Leeks: Riverford Rarebit

LEEKS are in season at the moment and my brother dropped by to give me half a dozen.  I was delighted and set about making a big saucepan of Leek, Potato and Bacon Soup. This is a real winter warmer - tasty, substantial and filling.

I still had some leeks left over so for a delicious lunch the next day I rustled up Riverford Rarebit, one of my favourite dishes, the recipe for which I found on the Riverford Organic Farms website. Take a look - there are lots of wonderful recipes there.

Riverford Rarebit

Ingredients

A little oil for frying, e.g. vegetable or sunflower

3 leeks, finely chopped

2 skinless chorizo sausages, diced (the skins will peel off if you dip the sausage in cold water)

4 slices of sourdough, workers white, or malted bloomer bread

Method

In a frying pan with a little oil (you won’t need much as the chorizo will provide some fat) sauté the finely chopped leeks and a couple of diced skinless chorizo.

Toast four slices of workers white, malted bloomer or, even better, sourdough and place on a baking tray. Cover with finely sliced strong, dry cheddar. Slicing seems to work better than grating.

Put in a hot oven or under a not too fierce grill until the cheese has melted.

Spread on the leek and chorizo combo and grill/bake for another five minutes.

If you are the proud owner of anything akin to a George Foreman Grill you can scoop some of the crumb out of a bap and replace with the mix. Give it five minutes with the lid down for a crunchy panini/toastie.

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Quick And Easy Flatbreads

This has got to be one of the quickest and easiest "bread" recipes there is! It has only two ingredients (plus a little oil) and, if you are organised and speedy, can be done in just 15 minutes or so (not including 20 minutes resting time). Add a teaspoon of garlic powder if I want a more "zingy" bread.

Flatbreads

 

 Makes 8

Ingredients
250g plain full fat Greek yogurt
250g self raising flour
Oil for rolling out

Method
1 Mix the Greek yogurt and flour together in a large bowl, then leave to rest for 20 minutes at room temperature.
2 Divide the dough into 8 and roll into 8 balls.
3 Heat a small non-stick frying pan over a high heat and roll out your first flatbread to about the side of a side plate – use a little oil on the work surface to stop the dough sticking.
4 When the pan is really hot, lay the flatbread in the pan and cook for 20 seconds, or until the flatbread is covered in brown spots.
5 Flip the flatbread over and cook on the other side for a further 20 seconds, or until covered in brown spots and cooked through.
6 While one flatbread is cooking, roll out the next flatbread so it is ready.


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Beef Stew And Dumplings

There can be few more heart-warming dishes than beef stew and dumplings on a chilly day. I often use this James Martin recipe which is a real crowd-pleaser. It's simple to cook and absolutely delicious.

Beef Stew And Dumplings

Serves 4

Ingredients

For the beef stew
2 tbsp olive oil
25g/1oz butter
750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
2 tbsp plain flour
2 garlic cloves, crushed
175g/6oz baby onions, peeled
150g/5oz celery, cut into large chunks
150g/5oz carrots, cut into large chunks
2 leeks, roughly chopped
200g/7oz swede, cut into large chunks
150ml/5fl oz red wine
500ml/18fl oz beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp chopped fresh flatleaf parsley
Worcestershire sauce, to taste
1 tbsp balsamic vinegar, or to taste
salt and freshly ground black pepper

For the dumplings
125g/4½oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
60g/2½oz suet
water, to make a dough

Method
Preheat the oven to 180C/350F/Gas 4.

For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and all the vegetables and fry for 1-2 minutes. Stir in the wine, stock and herbs, saving a little parsley for later, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.

For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.

After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.

To serve, sprinkle with chopped parsley.


If you need a hob to oven casserole pan, this one is perfect. It even has a self-basting lid. Casserole Pan.

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Autumn Salad With Butternut Squash and Beetroot

Salad's aren't just for summer. I made this delicious autumn salad for lunch the other day. It's from the Waitrose recipes website where I often get inspiration for what to cook.

Autumn Salad

Serves: 3

Ingredients

350g butternut squash, cut into 0.5cm slices
2 raw beetroot, peeled and cut into 0.5cm rounds
2 tbsp olive oil
½ tsp ground paprika
1 tbsp cider vinegar
1 tsp maple syrup
Pinch ground allspice
250g pack ready-cooked quinoa
3 tbsp (45g) toasted flaked almonds
Large handful wild rocket
1 essential British Apple

Method

1. Preheat the oven to 200˚C, gas mark 6. Line a baking tray with baking parchment; arrange the squash on one side, with the beetroot on the other. Sprinkle each with ¼ tbsp oil and season, then scatter the paprika over the squash; roast for 25 minutes, turning the vegetables halfway through.

2. Mix the remaining 1½ tbsp oil with the vinegar, maple syrup and allspice; season. Prepare the quinoa according to pack instructions, then place in a bowl and toss through ½ the dressing and 2 tbsp almonds. Toss through the rocket leaves, then spoon onto a large serving plate.

3. Arrange the roasted squash and the beetroot over the quinoa. Halve, core and finely slice the apple just before serving, then scatter over the salad. Spoon over the remaining dressing and scatter with the remaining almonds to finish. Serve immediately.

If you want a really unusual salad bowl in which to serve it, take a look at this!

 

It's a contemporary rustic wooden serving or display bowl carved from the roots of a giant teak tree, sold by Farm and Garden. Get it here: Rustic Bowl

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Vegetable Soup With Cheesy Croutons

Autumn is just around the corner and after a lovely summer there's now a decided nip in the air. Time to curl up with a big bowl of warming soup! Here's a lovely recipe from BBC Good Food made with autumn vegetables. The cheesy croutons are well worth the effort but this soup is delicious on its own if you are short of time.

Vegetable Soup With Cheesy Croutons

1 leek, chopped quite small
2 carrots, chopped quite small
1 garlic clove, finely chopped
1 potato, chopped quite small
1 tbsp finely chopped fresh rosemary
½ tsp sugar
410g can chickpea, drained and rinsed
3 tbsp chopped fresh parsley
2 x 400g cans chopped Italian tomato
425ml/¾ pint vegetable stock
For the toasts
8 slices of baguette, cut on the diagonal
1 garlic clove, cut in half
50g edam, finely grated

Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.

Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.

For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.


If you want to make the creation of soup even easier, take a look at these soup-makers. Here's a 1-litre version, plenty for two or three people  and this one is a family size 1.6 litre. Happy soup-making!


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Ratatouille à la Nicoise

I'm not a vegetarian but I often eat a vegetarian meal. This recipe is one I come back to again and again. It's from Jane Grigson’s Vegetable Book. Jane, to my mind, is unsurpassed when it comes to the cooking of vegetables. This is a lovely recipe but I don't always keep strictly to it. You can adapt according to the vegetables you have available. It can be eaten hot or cold.  

Ratatouille à la Nicoise 

Serves 8-10

Ingredients
500g aubergines
500g courgettes
500g
salt
500g tomatoes, skinned
2-3 sweet peppers 2-3
2-3 onions large, sliced
4 tbsp olive oil
2 large cloves garlic, chopped
pepper, sugar, vinegar to taste
¼ tsp coriander seeds, crushed
fresh basil or parsley leaves

Method
Slice the aubergines and courgettes. Put them in a colander, sprinkle with a teaspoon of salt and leave for an hour to drain. Pat them dry with kitchen paper. Chop the tomatoes roughly. Remove the stalks and seeds from the peppers and cut them into strips.

Cook the onion slowly, without browning it, in the olive oil with the garlic. As it softens, add the aubergines and peppers. Cover and simmer for 20 minutes. Put in the tomatoes and courgettes. Season with salt, pepper, and a little sugar and vinegar if the tomatoes lack flavour as they often do. Cook steadily without covering the pan until all wateriness has disappeared – about 50 minutes. Ten minutes before the end, add the coriander. The vegetables should retain a certain identity, so do not crush them to a puree, although they should be stirred vigorously from time to time. Serve hot or cold, sprinkled with basil or parsley.

Jane Grigson's Vegetable Book

 The Daily Mail described this book as, 'A reference bible...inspirational in the way that it opens up new possibilities for vegetables.'

It is the definitive guide to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. Jane gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere.

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Scotch Eggs

With the summer holidays here, many of us will be packing up a picnic and heading for the beach or countryside. For a special touch, try making these absolutely delicious scotch eggs.

The scotch egg - created by Fortnum and Mason of Piccadilly in 1738 - is ideal picnic or salad  fare - or with chips and mushy peas if you're staying at home! Homemade scotch eggs are far superior to those rubbery items offered up by the supermarkets and they aren't difficult to make.

Here's a Delia Smith recipe.

Scotch Eggs

Ingredients

4 eggs
1 small egg, beaten
8 ounces top quality sausage meat
2 spring onions, finely chopped
1 teaspoon fresh thyme, finely chopped
3 teaspoons snipped chives
1 tablespoon parsley, finely chopped
1 pinch mace (optional)
seasoned flour, for dusting and coating
toasted breadcrumb
oil, for frying
salt & freshly ground black pepper

Directions
Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.

Next, mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour.

Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape of roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the centre of each piece and carefully gather up the sausage meat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over.

Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.
Now heat 1 1/2 inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375 degrees F (180-190 degrees C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread - if it turns golden brown within a minute, the oil is hot enough). Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown colour. Drain on crumpled silicone paper (parchment), or paper towels.
Serve warm or cold.

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