Maincourses

Recipe index

Asparagus and Pesto Carbonara
Bacon Wrapped Cod with Sun-dried Tomato and Spinach
Beef Rendang
Beetroot Fishcakes
Bulgur Wheat With Aubergines And Mint
Celariac Loaf
Chestnut & Cranberry Christmas Ring
Chicken and Bacon with Peas and Lettuce
Chicken With Dates, Cardamoms And Almonds
Chicken Korma
Chicken Simla
Cod and Cheese Soufflé Omelette
Cod with Tomato Sauce and Black Olives
Corn Chowder
Courgette And Basil Frittata
Courgette, Tomato and Basil Tart
Fennel And Anchovy Tart Recipe
Fishcakes
Goat in Red Wine Casserole
Lemon and Rosemary Crusted Fish Fillets
Louisiana Crab Cakes
Luxury Fish Pie
Luxury Nut and Seed Loaf with Cranberry, Apple and Brandy Sauce
Monkfish, Chorizo and Puy Lentil Casserole
Moussaka
Mushroom And Barley Casserole
Paprika Pork with Chickpeas
Pastel Terrine With Fresh Cranberry & Orange Sauce
Pork, Borlotti Beans and Fennel
Prawn and Coconut Risotto
Pumpkin and Parma Ham Risotto
Rabbit with Calvados Port Thyme Bacon and Juniper
Savoury Lentil Bake
Savoury Upside-Down Pie
Sesame and Brazil Nut Roast
Stifado
Sunflower Seed Vegetable Bake
Tomato And Curd Cheese Tart
Trout with Almonds and Red Peppers
Venison Casserole With Parsley Dumplings
York Fingers

 

 

 

Asparagus and Pesto Carbonara

Preparation: 5 Minutes
Cooking: 15 Minutes
Serves 4
Not suitable for freezing

Ingredients
350g/12 oz Spaghetti
3 tbsp Olive Oil
225g/8oz Asparagus tip trimmed & halved
25g/1oz pine nuts
1 Garlic clove, crushed
3 tbsp chopped fresh basil
4 medium eggs
150ml/ ¼ pint single cream
50g/13/4 oz vegetarian parmesan, grated seasoning

Method
1. Cook the spaghetti in a large pan of boiling water according to the packet instructions. Drain and return to the pan.
2. Meanwhile, heat the oil in the frying pan, add the asparagus & pine nuts and cook for 2 minutes until the nuts are golden. Add three table spoons of water, cover and cook for 3 to 4 minutes, then add the garlic and basil and cook for a further 1 minute.
3. Beat the eggs and cream and seasoning. Stir into the pasta with the asparagus and the cooking juices. Heat for 1 minute and serve with parmesan.

Per serving: 677 calories Fibre 4 grams M Carbohydrates 69g M Fat 35grams M Saturated Fats 11 grams M Protein 26 grams M Added sugar none Salt 0.65 grams L.
Note: This recipe contains partly cooked eggs and should be avoided by the very young and the elderly.


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Bacon Wrapped Cod with Sun-dried Tomato and Spinach

Ingredients
140 g baby leaf spinach
4 x 200g fresh skinless cod/white fish fillets
4 tsp sun-dried tomato paste
8 rashers of smoked streaky bacon
freshly ground black pepper

Method
1 Preheat the oven to 200C/400F/gas mark 6
2 Place the baby leaf spinach in a pan with 2tbls of water, cover and cook for 2 to 3 minutes until the spinach wilts. Drain thoroughly through a nylon (not metal) sieve, pressing out any excess liquid with the back of a spoon.
3 Arrange the fish fillets onto a clean surface and spread each fillet with 1tsp of the sun-dried tomato paste. Top with equal amounts of the wilted spinach, then wrap each piece of fish with two rashers of bacon.
4 Lift onto a baking sheet, season with freshly ground black pepper and bake for 20-25 minutes until cooked through.
5 Serve hot with freshly cooked vegetables such as roasted vine tomatoes.

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Beef Rendang

Serves 4
Preparation time less than 30 mins
Cooking time 1 to 2 hours

Ingredients
For the rendang
1 onion, roughly chopped
1 tbsp chopped fresh ginger
1 tbsp chopped galangal (or another tbsp of the above)
1 tbsp chopped garlic
1 lemongrass stalk, tough outer layer removed and roughly chopped
2 tsp turmeric
6 long red dried chillies, soaked in water and roughly chopped
2 tbsp sunflower oil
1 cinnamon stick
6 cardamom pods
650g/1lb 7oz braising or stewing steak, cut into 2cm/1inch cubes
4 kaffir lime leaves
zest of a kaffir lime or lime
400ml/14fl oz coconut milk
1 tbsp of tamarind puree or juice of a lime
50g/2oz desiccated coconut flakes
coriander sprigs to garnish

For the herby rice
1 tbsp sunflower oil
1 cinnamon stick
4 cardamom pods
250g/9oz basmati rice
600ml/1pint 1½fl oz water
2 tbsp chopped fresh coriander
sea salt

Method
1. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée.
2. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
3. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat.
4. Fry the meat in the paste stirring all the time, until it is well browned.
5. Pour over the coconut milk and bring to a gentle simmer, add the kaffir lime leaves and zest.
6. Season with salt, stir well then reduce to a simmer.
7. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.
8. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.
9. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid.
10. Add the spices and fry for a minute.
11. Add the rice and fry until the grains begin to turn an opaque white.
12. Add the water and a good pinch of salt.
13. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.
14. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid).
15. Keep warm until everything else is ready. You can hold rice like this for up to half an hour.
16. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately.

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Beetroot Fishcakes

Ingredients
500g cooked potatoes
4 spring onions finely chopped
200g cooked beetroot, finely chopped
200g of steam cooked salmon
1tbs sunflower oil
Chilli flakes or Tabasco sauce or Pepperdew to taste

Method
Mash the potatoes then add the spring onions, then the beetroot and then flake the fish into that mixture.
Add the chilli flakes or Tabasco sauce or Pepperdew to taste.
Shape the cakes in your hand or ring moulds.
Fry in the oil on a high heat leaving the cakes in the pan until they have a crisp and crunchy skin.

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Bulgur Wheat With Aubergines And Mint

Serves 2

Ingredients
6 tbs olive oil
a small onion
a bay leaf
2 small aubergines
2 large cloves of garlic
225g bulgur wheat
500 ml vegetable stock
4 tomatoes
3 tbs, toasted pine kernels
15 - 20mint leaves

Method
Warm the olive oil in a shallow pan, peel and finely slice the onion and let it cook slowly in the oil with the bay leaf.
When the onion is soft and pale gold, add the aubergine, cut into 3cm pieces, and the peeled and chopped garlic.
Let the aubergine cook, adding more oil if necessary, until it is golden and soft.
Pour in the bulgur wheat and the vegetable stock.
Bring to the boil, then leave to simmer gently for 15-20 minutes till the wheat is tender and almost dry.
Halfway through cooking roughly chop the tomatoes and add them, then, once the wheat is cooked, stir in the toasted pine kernels and chopped mint leaves.
Check the seasoning; it will need both salt and pepper.

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Celariac Loaf

Preheat oven to 180 C.

Ingredients
2 cups chopped celeriac, or celery with leaves 1 small bunch parsley
3/4 cup pecans
1 large onion
1/2 Green pepper, seeded and sliced
2 eggs, beaten
2 tablespoons vegetable oil
1 tablespoon olive oil
1 teaspoon salt
1 1/2 cups milk
1 cup whole wheat bread crumbs

Method
1. Put celeriac, parsley, pecans, onion and pepper through a food mill or a grinder.
2. Combine all ingredients. Pour into loaf pan.
3. Bake for 1 hour, or until firm.
4. Slice, and serve with a tomato sauce.

Makes 6 to 8 servings


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Chicken and Bacon with Peas and Lettuce

Serves 2

Ingredients
2 150g medium skinless chicken breasts
Low fat cooking spray
2 rashers of lean back bacon – chopped
4 spring onions – roughly chopped
150ml chicken stock
100g frozen peas
1 Little Gem Lettuce – roughly shredded

Method
1 Season the chicken breasts. Spray a non-stick frying pan with the cooking spray then brown the seasoned chicken breasts. Add the bacon to the pan and fry for another 1 ½ minutes.
2 Stir in the spring onions, cook for 30 seconds until bright green, then pour in the chicken stock and bring to a simmer. Cover the pan, reduce the heat and simmer for 10 minutes.
3 Stir in the frozen peas and lettuce, re-cover the pan and then cook for a further 3 to 4 minutes until the peas are tender, the lettuce has wilted and the chicken is cooked.

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Chicken With Dates, Cardamoms And Almonds

Preparation 10 minutes

Cooking 30 minutes

Serves 6

Ingredients
6 boneless skinless chicken breasts
1 tbsp seasoned flour
2 tbsp olive oil
50g whole blanched almonds
100 g pitted dates, roughly chopped
8 cardamoms
1 cinnamon stick
600ml chicken stock
2 tsp clear honey
3 tbsp fresh lemon juice

Method
1 Toss the chicken in the seasoned flour to coat it thinly. Heat the oil in a large frying pan with a lid, add the almonds and fry until they are flecked with brown. Remove with a slotted spoon.
2 Add the chicken to the pan and fry over a moderately high heat, turning once, until the chicken is browned all over. Return the almonds to the pan with the dates, cardamoms add cinnamon stick. Stir, then add the stock and honey. Bring to the boil, cover and simmer for 20 minutes until the chicken is cooked. If the sauce seems too thin remove the lid and boil hard for a few minutes until slightly thickened.
3 Stir in the lemon juice, taste and add more salt and pepper if necessary. Serve with saffron and coriander rice.

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Courgette And Basil Frittata

Enough for 2 as a light main course.

Ingredients
300g courgettes
grated zest of 1 small lemon
15g basil leaves
50g Parmesan, grated
3 large eggs
a large knob of butter

Method
Grate the courgettes or squash into a bowl and scatter over a little salt. Leave for 10 minutes. Wring the courgette out with your fist to remove most of the water.
Grate the lemon zest into the courgette, shred the basil leaves and add them with the grated Parmesan. Crack the eggs in a bowl, beat them lightly then fold them into the courgettes and basil mixture. Don't be tempted to add any salt and pepper.
Heat an overhead grill. Melt the butter in a shallow pan, about 20cm in diameter. When it starts to froth, pour in the egg mixture. Let it cook over a relatively low heat until the bottom has formed a golden crust. This will take a good 10 minutes. Check its progress regularly, lifting up the edge of the frittata with a palette knife. The top will still be soft and slightly liquid. Lift the pan from the heat and slip it under the grill until the eggs have set and the top is lightly coloured. If the frittata springs back when pressed, it's ready.
Cut into wedges.

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Courgette, Tomato and Basil Tart

Preparation 25-35. Cooking time 55-65 minutes

Ingredients
250g ready made short crust pastry
2 Courgettes, sliced diagonally
1 tbsp olive oil
300g cooked new potatoes, sliced
500g tomatoes, sliced
100g gruyère, grated
handful of basil leaves
3 eggs
200ml crème fraîche
150ml milk
4 tbsp grated parmesan

Method
1. preheat the oven to 200C/ Gas 4/fan oven 180C. Roll out the pastry to a 30cm/12inch round and use it to line a 20-23cm/9inch deepish loose-based tart tin. Allow the pastry to hang over the edge of the tin and only trim if it overhangs the tin too much. If you have the time, chill the pastry for 20 minutes.
2. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and the beans and bake for a further 5 minutes until the pastry is pale golden. Reduce the oven temperature to 1800 C/ Gas 4/ fan oven 1600 C.

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Chicken Simla

Serves 6

Ingredients
60gms butter
800gms chicken breast cut into 5cm chunks

For the sauce:
2 tbs plum chutney
1 tbs Worcester Sauce
1 tbs Soy Sauce
1 tbs plum jam
1 dash of Tabasco
1 dash of lemon juice

For the dry devil:
¼ tsp salt
1 dessert spoon of sugar
1 tsp black pepper
1 tsp ground ginger
1 tsp mustard powder
1 tsp mild curry power mix

Method
Mix the dry devil and rub it into the meat – leave it to stand
Fry the chicken in the butter
Heat all the sauce ingredients in a pan
Add the chicken and cook on a low heat for about an hour. Watch it carefully because it sticks.

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Fishcakes

Enough for 4 – 6

Ingredients
500g Potatoes
500g Fish salmon, haddock, cod, hake or any large flaked fish
Milk for baking the fish in
Flour to coat the cakes with
Butter and oil for frying
White wine – a large glassful, not too dry
Tarragon – a small bunch
300g Cream – about

Method
Set the oven at 200C/Gas 6. Peel the potatoes and cut them into large chunks, then boil them to tenderness in salted water. Meanwhile put the fish into a baking dish, almost cover with milk – you can add a bay leaf or two if you like – then bake until the fish is opaque and will come easily from the bone or skin when you pull it. You can expect this to take about ten to fifteen minutes bearing in mind that different types of fish take slightly different time to cook.
Drain the potatoes, putting them back into the empty pan over a moderate heat for a few minutes if them seem wet, then mash them with a potato masher. Lift the fish from its milk, reserving the liquid, then pull the flakes away from the bones and the skin. Tip the fish into the mashed potato, add salt and grind over some black pepper (if you wish to add any additional seasonings do so now), and mix briefly and gently so as not to crush the flakes of fish too much.
Shape the mixture into patties, as large or small as you like – I favour ones the size of a digestive biscuit and the thickness of an English muffin – coating each one lightly in flour as you go. I think you should avoid the temptation to err towards perfection. Wobbly cooking has a certain charm about it.
Dip them in egg and cover them in bread crumbs.
Fry in oil, or they can be baked in the oven.

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Lemon and Rosemary Crusted Fish Fillets

Serves 4

Ingredients
4 white fish fillets
2 Rosemary sprigs, leaves chopped or 1tsp dried
50g bread torn into small pieces
Zest of 2 lemons, plus wedges to serve
1tbsp olive oil

Method
1 Heat the grill to medium. Place the fish fillets, skin side up, on a baking tray then grill for 4 minutes. Meanwhile place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
2 Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for four minutes until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.

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Louisiana Crab Cakes

Serves 2

Ingredients
½ red pepper, finely diced
½ red onion, finely diced
1 stalk of celery, finely diced
Olive oil
200g white crab meat, fresh or tinned
A pinch of cayenne
A dash of Tabasco
½ tsp Dijon mustard
2 tbsp mayonnaise
50g fresh breadcrumbs
Watercress and lemon wedges to serve.

Method
1 Cook the pepper, onion and celery in 1 tbsp of oil until softened, then cool. Mix the crab with the cayenne, Tabasco, Dijon, mayonnaise and breadcrumbs. Combine the red pepper mix with the crab mix. Form into 6 small cakes and chill for 20 minutes.
2 Heat a little olive oil in a pan then fry the cakes for 3 – 4 minutes each side until golden. Serve 3 cakes per person with watercress and lemon wedges.

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Luxury Nut and Seed Loaf with Cranberry, Apple and Brandy Sauce

Preparation Time 1-2 hours

Serves 4-6

Cooking Time 30 mins to 1 hr

Ingredients
225g bulgar wheat
330ml boiling water
45ml soya sauce
175g pistachio nuts
175g pine nuts
225g blanched almonds
175g cashew nuts
110g hazel nuts
110g sunflower seeds
110g poppy seeds
250g onion, finely chopped
4 tbsp fresh and finely chopped parsley
2 tbsp dried thyme
4 large free range eggs, lightly whisked
4 tbsp olive oil
a little oil for pouring on roast

For the sauce:
275g cranberries
275g cooking apples, cored and thinly chopped
150ml apple juice concentrate
50ml water
4 tbsp brandy

Method
1. Place the bulgar wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes.
2. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand.
3. Oil a large baking sheet and line with greaseproof paper.
4. Form a loaf shape with the nut mixture, about 10cm/4in wide, press firmly together and prick the top with a fork.
5. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood.
6. Bake in oven 190C/375F/Gas 5 for 40 minutes.
7. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes.
8. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish.
9. To make the sauce cook all the ingredients, except the brandy, together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment to the main dish.

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Mushroom And Barley Casserole

Preparation: 25 minutes Cooking: 40 minutes Serves 4

Ingredients
1 tbsp olive oil
225g baby onions
675g mixed mushrooms
2 garlic cloves, chopped
100g pearl barley
2 tbsp soy sauce
3 tbsp dry sherry
300m vegetable stock
2 tbsp chopped fresh flatleaf parsley (optional)
Seasoning

Method
1 Heat the oil in a large pan and add the onions. Cook gently for 5 minutes, stirring occasionally, until the onions are browned and softened.
2 Stir in the mushrooms and garlic and cook on a high heat for a further 4 minutes until the mushrooms begin to release their juices.
3 Stir in the barley, soy sauce, sherry, stock and seasoning and simmer for a further 20-30 minutes until the barley is cooked and has absorbed most of the liquid.
Sprinkle with parsley, if desired.

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Paprika Pork with Chickpeas

Serves 4

Ingredients
400g pork tenderloin fillet
1tsb paprika
1tsp ground ginger
¼ tsp ground cinnamon
2 tbsp olive oil
2 cloves of garlic, peeled and crushed
1 onion, peeled and crushed
400g can chopped tomatoes
2 tbsp tomato puree
1 tbsp cider vinegar
1 tsp clear honey
100g dried apricots
410g can chickpeas, drained
1tbsp fresh leaf parsley, chopped

Method
1 cut the pork into bite sized chunks and place in a non-metallic bowl along with the paprika, ginger, cinnamon, oil, garlic and onion. Cover and marinate the pork for 30 minutes.
2 Heat a large non-stick pan and add the marinated meat and spices. Stir-fry over a high heat for 10 minutes until the meat is browned.
3 Add the tomatoes, puree, vinegar, honey and apricots and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
4 Stir in the chickpeas and heat through, uncovered for 5 minutes. Serve hot with couscous, sprinkled with a little parsley.

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Pastel Terrine With Fresh Cranberry & Orange Sauce

Ingredients
For the first layer:
15g butter or margarine
1 onion chopped
2 x 330 g can sweetcorn, drained
1 egg, plus 1 egg yolk, beaten together
¼ teaspoon chilli powder

For the second layer
25g butter or margarine
2 onions chopped
1 x 400g can plum tomatoes chopped and drained
2 tablespoons pesto sauce
1 egg plus 1 egg yolk, beaten together

For the third layer
625g leeks, steamed or boiled until tender
1 - 2 teaspoons curry paste
1 egg plus 1 egg yolk, beaten together
175g mushrooms, sliced
Cranberry and Orange sauce - see below

Method
Start by preparing the first layer. Melt the butter or margarine in a pan, toss in the chopped onion, cover with a lid and cook over a gentle heat for 10 minutes until soft. Stir in the sweetcorn, then spoon into the bowl of the blender and liquidise to a rough puree. Fold into the beaten eggs and season to taste with chilli powder.
Next prepare the second layer. Soften the onion in the butter or margarine, as above. Stir in the drained tomatoes and cook for 5 minutes over a medium heat until most of the liquid has evaporated. Stir in the pesto sauce, pour into the food processor and blend to a puree. Fold in the beaten eggs.
Now make the third layer. Puree the cooked leeks with the curry paste, then stir into the beaten eggs.
Assemble the terrine. Thoroughly grease a 1.5 litre loaf tin. Place a third of the sliced mushrooms in the bottom of the tin and press down well. Cover with the sweetcorn mixture, then place a second layer of mushrooms on top. Spoon over the tomato sauce and cover with a third layer of mushrooms. Finally, top with the layer of leeks.
Put the loaf tin inside another, bigger tin. Fill the outer tin with boiling water, set on a baking tray and bake in the centre of the oven at 200 C / 400 F/ gas mark 6 for 1 hour 15 minutes, covering with foil for the last 30 minutes of cooking. It is ready when a sharp knife inserted in the centre comes out clean.
Set the tin on a wire rack and leave to cool for at least half an hour. Loosen the edges carefully with a sharp knife, and invert onto a large serving dish. Serve sliced, warm or cold with cranberry and orange sauce.

Cranberry And Orange Sauce
500g fresh cranberries, washed
150 ml fresh orange juice
100g sugar
2 teaspoons grated orange rind

Put all the ingredients into a pan. Cover with water and cook gently for 6 - 8 minutes, or until the cranberry skins burst. Simmer for a further 4 - 5 minutes until the mixture turns into a sludge and the liquid has reduced. Press through a sieve to separate the skins from the juice, and stir well.

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Pork, Borlotti Beans and Fennel

Serves 6

Ingredients
400g Borlotti Beans
4 pork steaks
4 onions
1 large fennel
1000g passata
Lots of basil
Pepper and salt
100ml salt
1tbs sunflower oil

Method
Cook the Borlotti beans on their own first until beginning to soften
Dice the pork, onion and fennel and fry in the oil.
Transfer to a casserole dish and add the rest of the ingredients.
Simmer for 40 minutes and serve (with rice).

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Pumpkin and Parma Ham Risotto

Serves 6

Ingredients
750ml of chicken stock
pinch of saffron threads
50g unsalted butter
1 medium onion, finely chopped
1kg pumpkin, peeled, seeded and diced
350g Italian rice
120 ml dry white wine or Vermouth
100g Parma ham cut into strips
5tbs double cream
25g - 1 oz Parmesan, freshly grated plus Parmesan shavings to garnish.

Method
1 Heat the stock gently with the saffron. Meanwhile, heat the butter in a wide, shallow pan and soften the onion without browning. Stir in the pumpkin and rice and cook until the rice is transparent, then add the wine or vermouth and allow to bubble.
2 Add the stock, a ladleful at a time, stirring frequently and allowing each amount to be absorbed before adding the next. Continue in this way for about 20 minutes until the grains have swelled and the rice is al dente and creamy.
3 Stir in the ham, cream and Parmesan; season to taste and warm through. Serve at once, garnished with Parmesan shavings.

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Rabbit with Calvados Port Thyme Bacon and Juniper

Ingredients
2 rabbits, skinned and jointed
55g bacon, derinded and chopped
200g onion, peeled and chopped
6-7 juniper berries
2 sprigs fresh thyme
60ml Calvados (can use brandy or cider)
60mlPort (can use red wine)
240ml Water
25g butter
1 tbsp vegetable oil
salt and freshly ground black pepper to taste

Method
1. Heat the oven to 180C/350F/Gas 4
2. In a deep fireproof casserole dish, melt the butter and oil and sweat the onions and bacon for about 2 minutes or until soft.
2. Remove the onion and bacon (keep warm) and brown the rabbit joints on all sides in the residue.
3. Return the onion and bacon, add the thyme and crushed juniper berries. Flambé with the calvados, add the port and water to moisten. Season.
4. Cover and cook in the oven for about 1 hour.
5. Remove from the oven and stand for 10 minutes before serving.
6. Serve with mashed potato, carrots and green vegetables or red cabbage and orange or even rich brown lentils and glazed carrots.

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Savoury Lentil Bake

This recipe is in two parts. The first uses a pressure cooker and you can eat the lentil mixture after the first stage.
The second part uses the cooked lentil mixture plus the other ingredients and then is baked in the oven.

Serves 4

Part One

Ingredients
250g dried lentils
600 ml stock (Marmite does this well)
I onion, finely chopped
2 celery sticks, thinly sliced
2 tomatoes, skinned and chopped
2 tablespoons tomato ketchup
1 teaspoon French mustard
salt and pepper
chopped parsley to garnish

Place all the ingredients, with salt and pepper to taste, in the pressure cooker and stir well.
Seal the cooker and heat to high pressure. Cook for 7 minutes. Reduce the pressure at room temperature.
Stir the mixture and check the seasoning. Transfer to a warmed serving dish and sprinkle with parsley.

Part Two

Ingredients
2 Onions, sliced
2 red peppers, sliced
200g mushrooms sliced

Slice and sauté the ingredients whilst the other part of the dish is cooking. Place half the lentil mixture in an oven to table dish, then layer the sautéed vegetables and cover with the rest of the lentil mixture. Top with grated cheese if you wish. Bake in a moderate oven for 15 to 20 minutes.

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Savoury Upside-Down Pie

Ingredients
1 212g packet frozen puff pastry

Topping
675g Of minced beef
1 teaspoon salt
1 teaspoon black pepper
1 large onion, chopped
3 egg yolks
100g mushrooms
50g blue cheese
100g streaky bacon rashers
1 1/2 tablespoons each chopped sorrel and chervil

Method
Allow the pastry to thaw for 1 hour at room temperature.
Mix the minced beef with the salt, pepper and onion; bind with the egg yolks. Wash and quarter the mushrooms and crumble the cheese. Preheat the oven to moderately hot (200°C, 400°F, Gas Mark 6).
Cover the base of a 20-cm, 8-inch loose-bottomed cake tin with the streaky bacon. Arrange the cheese, herbs and mushrooms on top. Cover with the meat mixture, pressing it down firmly and smoothing the top.
Roll out the pastry on a floured surface to a circle large enough to cover the filling. Place over the filling and prick the pastry with a fork. Bake for 40-50 minutes. Remove from the oven, invert the tin over a warm plate or wire rack and turn out the pie.
It is best eaten cold.

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Sesame and Brazil Nut Roast

This is a recipe we have used very often for over twenty years and we have got used to it laid out like this.
Gently fry a large chopped onion in 100% vegetable oil for five minutes. Stir in 1 oz. Wholemeal flour, add ¼ pint of vegetable stock and one teaspoon of yeast extract stir until thickened. Add to a large bowl with two chopped tomatoes, six ounces of coarsely grated brazil nuts, two ounces of sesame seeds, three ounces of wholemeal bread crumbs, one once of rolled oats, one level teaspoon of dried herbs and two tablespoons of chopped fresh parsley. Mix well and spoon into an oiled ovenproof dish or loaf tin. Bake for 35 - 45 minutes at 180C/375F gas mark 4.

Mushroom Sauce
Fry 4oz of finely chopped mushrooms and set aside. Mix 1 tablespoon of soya flour with a little cold water in a pan. Add 1 teaspoon of yeast extract, 1 teaspoon of oil and stir well. Add ½ pint hot vegetable stock. Boil, cook for two minutes. Add mushrooms.

Serves 4 as a vegetarian loaf or stuffs a 14 - 16lb turkey.

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Sunflower Seed Vegetable Bake

Ingredients
450g potatoes peeled and quartered (225g sliced)
1 onion chopped
50g sunflower seeds
¼ teaspoon Marjoram
2 leeks, sliced into rings
2 cloves of garlic, crushed
2 courgettes, sliced
100g mushrooms, sliced
1 tablespoon grated Parmesan cheese
1 tablespoon chopped parsley to garnish
salt, pepper and oil for frying

Method
Cook the potatoes and carrots together in boiling, salted water. Drain and mash. Fry onion and sunflower seeds in oil until the onion is soft. Stir into the potato mixture, add the marjoram and season to taste. Fry leeks and garlic for about 5 minutes and season to taste. Add courgettes and mushrooms and cook for 2 to 3 minutes.
Pour half the leek mixture into an ovenproof dish. Spread half the potato mixture on top. Add the rest of the leek mixture, then top with the remaining potatoes. Sprinkle the Parmesan over and bake in a moderately hot oven for 20 - 25 minutes or until golden. Garnish with parsley and serve immediately.

Preparation time 20 minutes
Cooking time 25 minutes approximately
Oven temperature 200C 400F gas 6
Serves 4
Calories 255 per portion
Can be main course or side vegetable

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Tomato And Curd Cheese Tart

Serves 8

Ingredients
200g plain flour, plus extra for dusting
100g butter, cold and cubed
50g mature English cheddar, grated
A small bunch basil or flat-leaf parsley, leaves roughly chopped
175g curd cheese
8 medium tomatoes, thinly sliced
A little olive oil, to serve
A handful of mixed soft herbs to serve

Method
Put the flour, 1/2 tsp salt and butter into a food processor and whizz very roughly - you want the butter to stay in fairly large clumps. Tip into a bowl, stir in two-thirds of the cheddar, then bring together to a soft dough with about 100ml ice-cold water - add a little more if you need to. Knead quickly, then wrap in cling film and chill for at least 30 minutes. Mix the chopped basil or parsley and remaining cheddar into the curd cheese, then season.
Dust the work surface with flour, then roll out the pastry to a long rectangle. Fold the top third down, then the bottom third up. Roll, then fold three more times to build up the flaky layers. Chill for at least 10 minutes.
Heat oven to 220C/fan 200C/gas 7. Roll the pastry until large enough to cut a round about 27cm across (use a dinner plate as a guide). Lift the pastry onto a lightly floured baking tray, prick with a fork, then bake for 15 minutes. Let cool for a few minutes.
Spread the herby curd cheese over the pastry, taking it almost to the edge, then arrange the tomatoes on top in overlapping circles. Season and bake for 15 minutes until the pastry is golden around the edges. Turn oven down to 150C/fan 120C/gas 2 and bake for another 30-40 minutes until the tomatoes look quite dried out and the pastry is cooked through. To serve, let the tart cool a little, then drizzle with olive oil. Toss the herbs with more oil, then pile in the middle of the tart to serve.

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Trout with Almonds and Red Peppers

Serves 2

Ingredients
1 large red pepper, deseeded and chopped
2 large tomatoes, roughly chopped, or a handful of cherry tomatoes, halved
1 garlic clove chopped
1 tbsp olive oil plus a little extra
1 tbsp balsamic vinegar
2 trout fillets, about 140g each
2 tbsp flaked almonds
Lemon wedges and salad to serve.

Method
1 Heat the oven to 190oC. Tip the pepper, tomatoes, garlic oil and vinegar into a roasting tin, then toss them together. Roast for 20 minutes, then make space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
2 Return to the oven for a further 10 to 15 minutes, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a salad.

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Venison Casserole With Parsley Dumplings

Ready in about three to three and a half hours

Ingredients

For the casserole
1lb 4oz stewing venison cut into 3cm pieces
Seasoned flour for dusting
2 tablespoons vegetable oil or beef dripping
175g/6oz smoked bacon, diced
2 stalks of celery, finely chopped
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 sprigs of thyme
2 tablespoons redcurrant jelly
300ml ½ pint red wine
600ml l pint game or beef stock
150ml ¼ pint port
1 tablespoon Worcestershire sauce
12 stoned prunes
50g/2oz dried cherries
50g/2oz dried cranberries
200g/8oz chestnuts, cooked and peeled
100g/4oz button mushrooms
2 bay leaves
Zest of an organic orange
1 tablespoon tomato puree
A handful flat leaf paisley, roughly chopped

For the dumplings
175g/6oz plain flour
1 tablespoon salt
1 rounded teaspoon baking powder
1 tablespoon olive oil
small handful chopped flat leaf parsley (about 3 teaspoons)
3 tablespoons snipped chives

Method
Heat the oven to 149C/fan 120/gas 1. Toss venison in seasoned flour Heat the oil in an ovenproof casserole dish and brown the venison all over. You may need to do this in batches. Add the bacon, celery, onion, garlic and thyme, then soften for 6-8 minutes without browning. Add the remaining casserole ingredients, except the parsley, bring slowly to simmering point, then cover and cook for 2-21/2 hours or until the venison is tender.
Meanwhile, make the dumplings. Sift the flour, salt and baking powder into a large bowl. Make a well in the centre and add the olive oil and herbs, pour in the milk, then, mix with a fork to form a soft dough. Place the dough on a lightly floured surface and knead briefly. Divide and shape into 12 dumplings.
After 2-21/2 hours turn the oven up to 180C/fan 160C/gas 4. Season the casserole with pepper, then place the dumplings on the surface. Cover and cook for another 35 – 40 minutes, or until the dumplings have risen. Remove from the oven, allow to rest for five minutes, then, skim off any fat that has risen to the surface. Sprinkle with parsley and serve with potato or celeriac mash and Ruby braised red cabbage and beetroot.

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York Fingers

Ingredients
1 packet of puff pastry
3 rashers of bacon
Dijon or Meaux Mustard
4oz grated cheese
Eggs or milk – see below
Method
Roll pastry into an oblong shape, make cuts about an inch apart from the edge to about one third of the way across. Do this down each side so that when you have put the filling in you can fold them over to make an open plait.
Spread the centre with mustard, add bacon and cover with the cheese. Damp the edges of the strips with egg or milk. Press them over the centre to make a plait.
Glaze with egg or milk, put in a hot oven (425) and bake for 20 minutes.

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