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2 Heat the oven to 180C/fan 160C/gas 4. Carefully line the base andsides of a 21cm round, 9cm deep tinwith overlapping slices of bacon,leaving some hanging over the side.Pack the potato mixture down intothe tin and press down. Lay anyremaining bacon over the top, thenlift the slices from the sides up andover. Cover with buttered foil.

3 Place the mould in a bain-marie orroasting tin. Boil a kettle and pourin enough water so it comes halfwayup the tin. Carefully place on themiddle shelf of the oven and cookfor 2 hrs.

1.4kg baking potatoes, peeled2 onions, peeled and finely sliced

16 plump soft prunes, stoned80g sultanas26 thin rashers of streaky baconunsalted butter, for greasing

1 Grate the potatoes coarsely into aclean tea towel. Fold the tea towelaround the potato to form a ball andsqueeze to remove as much moistureas possible. Tip the grated potatoesinto a bowl, add the onions, prunesand sultanas and season generouslywith salt and pepper, then mix untilwell combined.

Michel Roux Jr

1 pork fillet50g butter1 tbsp vegetable oil1 red apple1 green apple1 shallot, finely chopped2 tbsp Calvados250ml chicken stock 2 tbsp crème fraîche

1 Cut the pork fillet into medallions.Heat half of the butter and oil in a fryingpan, add the medallions and cook over ahigh heat until golden and cooked pink.Remove from the pan and leave to rest.

2Peel the apples, reserving a fewtrimmings and turn into 12 little barrels.Melt the remaining butter in a pan andcook the turned apples until golden.

3 Add the apple trimmings and thechopped shallots to the pan that the porkwas cooked in and cook over a high heatuntil golden. Deglaze the pan with theCalvados.

4 Add the chicken stock and bring to theboil. Reduce the heat and simmer for 5mins. Add the crème fraiche, bring backto the boil, then pass through a sieve intoa clean pan. Check the seasoning thenreturn the pork medallions to the pan toheat through.

5 Serve with the turned apples andGâteau Savoyard.

Pork filet medallions, Vallée d’Auge(Pork in apple & Calvados cream sauce)SERVES 2

Gâteau Savoyard aux pommes de terre et lard(Potato, prune & bacon cake)SERVES 6

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4 Remove from the oven and takethe gateau out of the bain-marie.Leave to cool a little before turningout. It will fall apart if you try toturn it out straight away. Servewarm or cold.

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cross inserts. Season the pork allover with rock salt and place on atray. Cover with cling film andrefridgerate for 12 hrs.

2 Heat oven to 220C/fan 200C/gas 8. Remove the pork belly fromthe fridge and wash off the salt. Drywith kitchen towel.

3 Place a wire rack over a bakingtray and place the pork belly on topof the wire rack. Boil a kettle andpour over the pork belly filling thetray with 5cm of water. 4 Roast in the oven for 15-20 mins,then lower the oven temperature

to 180C/fan 160C/gas 4 and cook for a further 3 hrs or until the skin is very crispy and the meat flakes.

5 For the apple sauce, place theapples, sugar, butter and salt in a pan with a dash of water and cook over a low heat for 15-20 mins,stirring occasionally until soft.Season to taste, then serve with the pork.

1⁄2 pork belly rock salt

For the apple sauce4 Bramley apples, peeled and cored

75g sugar50g butterpinch salt

1 Place the pork belly on a choppingboard and using a sharp knife,lightly score the skin making criss

Tom Kitchin

95g butter, plus extra for greasing

75g plain flour850ml whole milk1⁄2 leek, cut into thin strips400g baby spinach2 garlic cloves, crushed8–10 lasagne sheets500g smoked salmon, cut into 2 x 2cm pieces

350g cheddar cheese, grated4 sprigs of dill, chopped

1 Melt 75g of the butter in a heavybased pan. Add the flour and cookfor 1-2 mins. Slowly add the milkand cook for 8-10 mins, stirringcontinuously without letting it boiltoo hard, until the sauce thickens.

2 Heat the oven to 180C/fan 160C/gas 4 and grease a lasagne dish withbutter. Melt the remaining 20gbutter in pan, add the leek and cookfor 2–3 minutes. Season with saltand pepper. Add the spinach leaves (a bunch at the time is easier) andthe garlic and cook for a further 2-3 mins until the spinach haswilted. Drain off the excess liquid.

3 Spread some of the sauce over the bottom of the dish and place a layer of lasagne sheets on top. Top with some of the leek andspinach mixture and then somesmoked salmon. Sprinkle over some cheese. Repeat the processfinishing the top layer with sauce,a few pieces of salmon and gratedcheese. Cook for 45 mins untilgolden. To check if the lasagne iscooked insert a fork. If there is noresistance, the lasagne is ready.

Smoked salmon & spinach lasagneSERVES 4

Roast crisp pork bellySERVES 4

4 Sprinkle the dill over the top ofthe lasagne and serve with a freshgreen salad.

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just set. Remove from the oven andleave to cool a little.

7 Sprinkle over some demerara sugarand then glaze with a blowtorch tocaramelise before serving.

500g loaf of brioche, sliced100g butter, softened

For the custard600ml double cream1tsp cardamom pods, crushed75g caster sugar8 egg yolks

For the filling150g dried apricots, chopped150g walnuts, toasted

& chopped150g dark chocolate,

broken into piecesdemerara sugar, for glazing

1 Lightly butter a 24cm ovenproofdish. Butter the brioche slices withthe softened butter.

2 For the custard, pour the creaminto a large pan with the cardamomand gently bring to just belowboiling point. Meanwhile, in a largebowl, whisk the egg yolks and sugartogether. Gradually pour the hotcream mixture onto the eggmixture, whisking constantly.

3 Return the mixture to the pan andheat gently, stirring until it justthickens. Pass through a sieve andset aside.

4 Pour a layer of custard into thebottom of a greased dish. Sprinkleover some chopped apricots, somechopped walnuts and some ofthe chocolate.

5 Place a layer of buttered briocheon top and then repeat the processuntil all of the ingredients havebeen used up.

6 PHeat oven to 150C/fan 130C/ gas 2 and bake for 25-30 mins until

Tom Kerridge

1⁄2 Crown Prince pumpkin (about500g of pumpkin flesh)

1 tbsp vegetable oil75g butter1 onion, finely chopped2 tbsp dried mushrooms1 litre chicken stock100ml double cream3 tbsp pumpkin seeds200g oyster mushrooms,

halved150g blue cheese, preferably

Stilton or Roquefort4 tsp pumpkin oil

1 Peel, de-seed and chop thepumpkin into 3cm chunks. Heat theoil and 25g of the butter in a largeheavy based pan. Add the onion anda pinch of salt and cook until soft.Add the dried mushrooms and cookfor a further 5 mins until themushrooms have softened andreleased some flavour.

2 Add the pumpkin and chickenstock. Bring to the boil, reduce theheat and simmer for 40 mins untilthe pumpkin is soft. Add the doublecream and bring to the boil. Removefrom the heat and blend the soupuntil smooth.

3 Heat the oven to 200C/fan 180C/gas 6. Tip the pumpkin seeds into abaking tray and toast for 5-8 minsuntil lightly tinged. Remove fromthe oven and set aside.

4 Heat the remaining 50g of butterin a pan, add the oyster mushroomsand season with salt and pepper.Cook until softened.

5 To serve, place the mushrooms inthe bottom of four warmed soup

Crown Prince pumpkin soup with blue cheese & oyster mushroomsSERVES 4–6

Nutty brioche & butter pudding with dried apricots & chocolateSERVES 6

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bowls. Crumble the blue cheese overthe mushrooms. Ladle the soup intothe bowls and sprinkle with thetoasted pumpkin seeds. Drizzle withpumpkin oil.

This is a Hand and Flowersclassic soup from our setlunch menu. A firm favouritewith the chefs in the kitchenas it is easy to make but full offlavour! We have also ‘poshed’this soup up on occasion bybaking it with a puff pastrycrust on the top!

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John Torode

500g good-quality beef mince 500g minced pork 50g butter 1 large onion, finely chopped6 slices streaky bacon, chopped 100g fresh breadcrumbs handful of parsley, chopped oregano, thyme & sage,chopped, optional

1 egg 100ml olive oil 300ml red wine 6 beef tomatoes, chopped 2 x 400g tins choppedtomatoes

500g pappardelle 100g Parmesan, grated

1 Tip the beef and pork mince into a large bowl and mix welltogether, then leave to stand atroom temperature.

2 Melt the butter in a large pan over a medium heat. Add the onion andbacon, and cook until the onions aresoft and the bacon is cooked. Seasonwith a generous amount of salt and pepper.

3 Pour the cooked onion and baconmixture into a large bowl, add 50mlcold water then the breadcrumbs.This cools the onions and allowsthem to be distributed evenly.

4 Add the breadcrumb mixture tothe mince with the chopped parsleyand other herbs, if using. Add theegg & lots of seasoning, then getyour hands in and mix really well together.

5 Roll the mince mixture intogolf ball-size meatballs. Return the pan to the heat and add 50ml of the olive oil. Arrange some of

Meatballs & pappardelle SERVES 6

A double-cut T-Bone hassomething for everyone:there’s a hunk of bone tochew on, a tender fillet, somecrispy fat and a lovely slab oftasty sirloin all for the taking.It is an expensive cut, butcooked my way it can feedfour people easily.

TIPS1. Oil the meat, not the pan.

2. Season the steak after it hasbeen oiled so the salt doesnot suck the moisture out ofthe meat.

3. Leave the meat to rest afterit has been cooked so that itcan relax before you carveand serve.

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the meatballs in the bottom of the pan and cook for 4 mins, then turn and cook for a further 4 mins, until they are sealed andwell coloured. Remove the cookedmeatballs from the pan and setaside. Continue cooking themeatballs in batches as above.Drain off any excess oil.

6 Return all the meatballs to thepan, increase the heat and add thered wine. When it boils, give it agentle stir, to clean the pan and sothat all the scrappy, delicious bitson the bottom of the pan becomethe sauce.7 Add the chopped tomatoes andtinned tomatoes along with one fulltin of hot water. Bring to the boil,reduce the heat and simmer for

10 mins, stirring occasionally. Turnoff the heat and leave to stand.

8 Bring a large pan of salted water tothe boil with a little olive oil. Add thepappardelle and cook according topacket instructions. Drain the pasta,then add to the meatballs. Stirtogether, then bring to the boil.Remove from the heat and servewith the grated Parmesan.

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2 large T-bone steaks, about 700g each, at room temperature

30ml vegetable oil1 tsp saltfreshly ground black pepper

1 Light the barbecue or heat agriddle pan over a high heat. Using a sharp knife, score the fat all theway to the flesh – this will allow thefat and sinew to shrink as it cooksbut won’t make the meat shrink.Rub the steaks all over with oil andseason liberally with salt andground black pepper.

2 Put the T-bones, fat-side down, onthe barbecue or griddle so that thefat starts to melt. Once the fatbegins to melt and char, let thesteaks fall naturally to one side and leave to cook for 4 mins (don’t be tempted to move the steakwhile it is cooking). Turn the steaksover and cook for a further 4 mins.Turn the steaks again, rotatingthem by 180 degrees and cook for 2 mins then turn the steaks againand cook for another 2 mins.Remove the steaks from the heat and leave to rest for 10 minsbefore carving.

A real steak SERVES 8

3 When ready to serve, sit onesteak on its bone, and cut the bighunks of meat off each side of thebone, then slice the meat.

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Paul Hollywood

then remove the parchment andbaking beans and return the pastrycase to the oven for about 5 minsuntil it is very lightly coloured.Using a small, sharp knife, trimaway the excess pastry from the edge.

3 For the crème pâtissière, place themilk in a saucepan. Scrape the seedsfrom the vanilla pod and add theseeds and pod to the milk. Slowlybring the milk to the boil.

4 Beat the egg yolks, caster sugarand cornflour together in a bowl. Assoon as the milk boils, discard thevanilla pod and pour half of the milkonto the egg mixture and whisk.Return the egg mixture to the panwith the remaining milk and stircontinuously over a low heat forabout 2 mins until the mixturethickens. As it comes to the boil,remove from the heat and place in aclean bowl. Cover the surface withclingfilm to prevent a skin formingand leave to cool. Store in the fridgeuntil required.

5 Heat the oven to 200C/fan 180C/gas 6. Spread the cold crèmepâtissière on to the baked tart case.

Arrange the apricot halves aroundthe edge of the tart, cut-side up.Place all except one of the figquarters in a circle inside theapricots, points poking upwards.Next, make a small circle with theapricot quarters; again, the pointsshould be poking upwards. Finally,place a fig quarter in the centre of the tart.

6 Sprinkle the demerara sugar overthe fruit. Bake for 15 mins, thenlower the heat to 170C/fan 150C/gas 3 and continue baking for 35–40 mins until the edges of thefruit are just be beginning to darkenand caramelise. Place on a wire rackto cool.

7 Heat the jam in a small pan over alow heat with a splash of water andwhilst the tart is still warm, brushover the fruit to glaze.

For the pastry200g plain flour, plus extra

for dusting2 tbsp icing sugar100g cold unsalted butter,

diced1 medium egg2–3 tbsp ice-cold water

For the crème pâtissière450ml full-fat milk1 vanilla pod4 large egg yolks5 tbsp caster sugar4 tbsp cornflour

For the topping8 ripe apricots, 7 halved and

1 quartered6 ripe figs, quartered1 tbsp demerara sugar3 tbsp mixed berry jam, to glaze

1 For the pastry, sift the flour andicing sugar into a bowl and mix well.Add the butter and rub lightlytogether with fingertips until the mixture resembles finebreadcrumbs. Beat the egg with 2 tbsp of the water. Add to themixture and stir, adding theremaining water if necessary. Whenthe dough begins to stick together,gently knead it into a smooth ball.Wrap the pastry in cling film andchill for at least 30 mins.

2 Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightlyfloured surface to about 3mm thickand use it to line a 23cm loosebottom tart tin, leaving a littleexcess pastry hanging over the edge.Prick the base of the pastry with afork, cover with a sheet ofparchment paper and fill withbaking beans or uncooked rice orlentils. Bake blind for 12–15 mins,until the pastry is dry to the touch,

Fig & apricot tartSERVES 6–8

4 Heat the oven to 200C/fan 180C/gas 6. Bring a large pan of water tothe boil. Add the molasses (this willadd a sweetness to the bagels) andthe bicarbonate of soda (this helpsto form the shine and the chewytexture of the crust) to the water.

5 Plunge the bagels, two at a time ormore depending on the size of yourpan, into the boiling water. Cook for 30 secs, then turn over and cook for a further 30 secs, until thebagels are puffed and their roundshape is set. Remove the bagelsfrom the pan using a slotted spoonand return to the baking trays.

6 Sprinkle the top of the bagels with your chosen topping, thenbake for 20–25 mins until thebagels are golden brown and cooked through. Cool on a wire rack.

500g strong white bread flour,plus extra for dusting

7g instant yeast1 tbsp dark soft brown sugar7g salt320ml wateroil, for greasing2 tbsp molasses1 tsp bicarbonate of soda

For the toppingpoppy, pumpkin, sesame,

caraway or fennel seeds, to sprinkle

sea salt, to sprinkle, optional

1 Place the flour in a mixing bowl,add the yeast to one side and thesugar and salt to the other side. Add three quarters of the water and turn the mixture around withyour fingers. Add the remainingwater, a little at a time, until all theflour is incorporated and you have arough dough. You may not need allthe water.

2 Tip the dough on to a lightlyfloured surface and knead for 5–10 mins to a soft, smooth dough.Place in a lightly greased bowl,cover and leave to prove for 1–3 hrsor until doubled in size.

3 Line two baking sheets with non-stick baking paper. Remove thedough from the bowl and divide into10 equal pieces, weighing about 80geach. Roll each piece into a ball.With your finger, poke a holethrough the centre of each ball andslowly ease the hole wider. Placethese on the prepared trays. Cover and leave to prove for a further 30 mins.

BagelsMAKES 10

Recipes: The Weekend Baker by Paul Hollywood (Penguin Books, £20) / Photography: ©Issy Croker

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