Jamie Recepies

7/31/2019 Jamie Recepies

1/71

the best barbecued sticky chicken with lemon and garlic

ingredients

8chickenthighs, bone-in and skin on, preferably free range or organic

sea salt and freshly ground black pepper

olive oil

1 bulb of garlic, whole

2 lemons

5 sprigs of fresh rosemary, tied together

a good handful of rocket or pea shoots, washed and spun-dry

methodThesechickenthighs are slow-cooked to start off with then finished hard and fast on the barbecue. Cooking the thighsall the way through in foil first means youll be confident that theyre cooked through and youll be free to concentrateon getting that lovely layer of sticky flavour from the roasted lemon and garlic glaze.

Get your barbecue on about an hour before you want to cook and preheat your oven to 180C/350F/gas 4.Season thechickenwell with salt and pepper and drizzle with a little olive oil. Get a big double layer of tin foil and popthe thighs in the middle with the bulb of garlic. Chop one of your lemons in half and pop this in too. Wrapthechickenup then put your foil parcel on a baking tray and into the hot oven for 35 minutes until thechickenpullsaway easily from the boneif you have to tug at it its not ready, so pop it back in the oven for another 5 minutes orso.When done, carefully take thechickenout off the oven and unwrap it. By this time your barbecue should be at theperfect temperature a good medium heat so get yourchickenon to start charring.While this is happening, get on with your sticky glaze. Carefully, clove by clove, squeeze the sweet roasted garlic out ofits papery skin into a pestle and mortar. Carefully squeeze in the juice of your roasted lemon halves too. Give this agood bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste.Now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour one sweet and roasted, the otherfresh and zingy.Use your rosemary sprigs to brush the paste onto thechicken, basting and turning for about 10 minutes so you are

building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.
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2/71

empire roast chicken

ingredients

For the chicken and marinade

1.4kg free-range chicken

1 heaped tablespoon each

finely grated garlic, fresh

ginger and fresh red chilli

1 heaped tablespoon

tomato pure

1 heaped teaspoon each of

ground coriander, turmeric,

garam masala and ground cumin

2 heaped teaspoons

natural yoghurt

2 lemons

2 level teaspoons sea salt

For the gravy

1 stick of cinnamon

3 small red onions, peeled

10 cloves

3 tablespoons each of

white wine vinegar and

Worcestershire sauce

3 level tablespoons plain flour

500ml organic chicken stock

optional: natural yoghurt,

to serve


3/71

For the Bombay-style potatoes

800g new potatoes

sea salt and ground pepper

1 lemon

2 or 3 tablespoons olive oil

a knob of butter

1 heaped teaspoon eachof black mustard seeds,

cumin seeds, garam masala

and turmeric

1 bulb of garlic

1 fresh red chilli, deseeded

and finely sliced

2 tomatoes, roughly chopped

1 small bunch of fresh coriander

method

Ask any British person what their two favourite meals are and I reckon most people would say their mums roast

chicken, and a curry. Well, welcome to Empire roast chicken, a combination of both of those things. Your friends and

family are going to love it. I love it. You will love it.

Slash the chickens legs a few times right down to the bone. Get a roasting tray slightly bigger than the chicken, then

add all of the marinade ingredients and mix together well. Put on a pair of clean rubber gloves, then really massage

those flavours over and inside the chicken so its smeared everywhere. Dont be shy! Ideally marinate overnight in the

fridge.

Preheat the oven to 200C/400F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the

chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger

potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or

until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a

sharp knife and put it right into the chickens cavity. Move the chicken to a plate.

Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire

sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the

chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.

Put another sturdy roasting tray over a medium heat and add the olive oil, a knob of butter, the mustard and cumin

seeds, garam masala and turmeric work quickly because if the fat gets too hot the mustard seeds will pop

everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your

drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks,

and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.

Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken

underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go.

Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and

drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken

on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve

with any condiments you like. Life doesnt get much better.


4/71

barbecued chicken with warm green bean salad

ingredients

2 sprigs of fresh rosemary, leaves picked


2 tablespoons extra virgin olive oil

zest and juice of 1 lemon

4chickenbreasts, preferably higher welfare, skin removed

1 teaspoon wholegrain mustard

olive oil

24 cherry tomatoes on the vine

400g green beans, topped with the curly end still on

methodPreheat the oven to 100C. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix

with the olive oil and half the lemon juice and zest.

Lay thechickenon a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with theother three.

Pour the rosemary marinade over thechickenand put to one side to marinate for a few minutes. Make the dressing bymixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on atray, season and roast for 20 minutes.

Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustarddressing, then add the roasted tomatoes.

Preheat a griddle pan or barbecue. Grill thechickenbreasts for 2 minutes on each side. Check theyre cooked throughand serve with the warm beans and tomatoes.

Tip: The longer you leave thechickenin the marinade, the better itll taste!
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5/71

barbecued chicken

ingredients

1 orange

1 dried chile 1 heaped teaspoons smoked paprika 1 teaspoons Dijon or English mustard 3 tablespoons honey 3 tablespoons ketchup 1 teaspoon olive oil 1/16 teaspoon sea salt and freshly ground pepper, to taste 4 x 5-ounce boneless skinlesschickenbreasts

Equipment list Barbecue or grill pan Microplane or grater Measuring spoons Shallow bowl Small bowl Plastic wrap Tongs Spoon Plate

method

Everyone loves barbecuedchicken. Its a feature of pretty much every barbecue all over the country. Heres how tomake it crisp on the outside and cooked in the middle, just the way it should be.

Jamies top tips This marinade can be used on other lean proteins such as shrimp,porktenderloin or flank steak. If the outside of the

meat orfishlooks a dry, brush a little of the marinade over it whilst cooking. When zesting citrus fruit, use a Microplane or similar zester so you only remove the colored zest without digging intothe bitter white pith underneath.
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6/71

When grilling, you need to keep control the heat really carefully so the food cooks through properly before it startsburning on the outside. If your meat starts to char soon after putting it on the grill or in the pan, move it to a coolerpart of the grill or turn the heat right down. If youre doing this on the stovetop, it will work best in a well-seasoned cast-iron or non-stick grill pan. Its good to have one side of the barbecue with fewer coals so its cooler. The coals are ready when the flames havedied down.

To prepare yourchicken1. If barbecuing, light the grill now so the flames have died down and its ready when youre ready to cook.

2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chile. Add the paprika, mustard, honey,ketchup and a splash of olive oil. Season with a small pinch each of the salt and pepper and mix well. Spoon out a fewtablespoons of the marinade and set it aside.

3. Add thechickenbreasts to the bowl with the remaining marinade. Turn them over in the marinade so theyre wellcoated, cover with plastic wrap and leave to sit for 5 to 10 minutes or until the grill is ready.

To cook and serve yourchicken4. If using a grill pan, put it over high heat now to get it screaming hot.

5. Use tongs to transfer yourchickenbreasts onto the grill or grill pan. Forchickenbreasts about 1 inch thick, cook forabout 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through. Spoon alittle of the reserved sauce over each breast.

Serving suggestions:Lovely served with the evolution potatosaladand a fresh green salad, or delicious sliced in sandwiches in some good-qualitybread. Add some leafy lettuce and sliced tomato to give it a good crunch.

Tips from the dietitian: Citrus zest, including orange, lemon, and lime gives a dish loads of flavor without adding many calories. Chile alsodoes the same job. Make your marinades ahead of time and store it in a jar so you dont get tempted to use bottledsauces. Skinlesschickenbreasts are a lean protein - cook up some extras to use in sandwiches and salads for lunch.

Food safety: Store raw meat andfishon the bottom shelf of your fridge, and food thats ready to be eaten whether its salad,

cheese, dairy or cooked food on the shelves above. This is so the juices from the raw foods cant drip onto cooked foodsand cross-contaminate them. Use tongs to move the meat into the marinade and again into the pan. If you flip the meat with a spatula, be sure towash it before you use it again to take the fillets out of the pan to avoid cross-contamination.
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7/71

crunchy garlic chicken

ingredients

1 clove of garlic

1 lemon 6 saltine crackers 2 tablespoons butter 4 sprigs of fresh Italian parsley sea salt and freshly ground black pepper 2 heaped tablespoons all-purpose flour 1 large egg, preferably free-range or organic 2 skinlesschickenbreast fillets, preferably free-range or organic olive oil

methodThis crumbing technique is so versatileyou can cookporkor even cod in exactly the same way. As there is butter inthe crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.

To prepare yourchicken:

Peel the garlic and zest the lemon Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemonzest and a pinch of salt and pepper Whiz until the mixture is very fine, then pour these crumbs on to a plate Sprinklethe flour on to a second plate Crack theegginto a small bowl and beat with a fork Lightly score the underside ofthechickenbreasts Put a square of plastic wrap over each one and bash a few times with the bottom of a pan untilthe breasts flatten out a bit Dip thechickeninto the flour until both sides are completely coated, then dip intotheeggand finally into the flavored crumbs Push the crumbs on to thechickenbreasts so they stick you want themeat to be totally coated

To cook yourchicken:You can either bake or fry thechicken If baking, preheat your oven to its highest temperature (475), placeyourchickenon a sheet pan and cook for 15 minutes If frying, put a frying pan on a medium heat, add a few goodlugs of olive oil and cook thechickenbreasts for 4 to 5 minutes on each side, until cooked through, golden and crisp

To serve yourchicken:

Either serve thechickenbreasts whole, or cut them into strips and pile them on a plate Beautiful and simple servedwith a lemon wedge for squeezing over, and a tiny sprinkling of salt Great with a lovely fresh salador simply dressedveggies.
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8/71

hunter's chicken stew (pollo alla cacciatora)

ingredients

1 x 2kgchicken, jointed, or use the equivalent amount ofchickenpieces

sea salt and freshly ground black pepper 8 bay leaves 2 sprigs of fresh rosemary 3 cloves of garlic, peeled (1 crushed, 2 sliced) a bottle of Chianti flour, for dusting extra virgin olive oil 6 anchovy filletsa handful of green or black olives, stoned 2 x 400g tins of good-quality plum tomatoes

method

Cacciatore means hunter, so this is obviously the type of food that a hunters wife cooks for her fella when he gets

home from a hard morning spent in the countryside. This is also a great dish for big parties, as i t looks after itself in theoven. In the picture Ive made it for about 12 people.

Season thechickenpieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves androsemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, butpreferably overnight in the fridge.

Preheat your oven to 180C/350F/gas 4. Drain thechicken, reserving the marinade, and pat dry with kitchen paper.Dust thechickenpieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, frythechickenpieces until browned lightly all over and put to one side.

Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives,tomatoes (broken up with a wooden spoon) and thechickenpieces with their reserved marinade. Bring to the boil,cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1 hours.

Skim off any oil thats collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary.Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.
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9/71

perfect roast chicken

ingredients

1 x approximately 1.6kgchicken, preferably free-range, organic or higher welfare 2 medium onions

2 carrots 2 sticks ofcelery 1 bulb of garlic olive oil sea salt and freshly ground black pepper 1 lemona small bunch of fresh thyme, rosemary, bay or sage, or a mixture

methodTo prepare yourchicken Take yourchickenout of the fridge 30 minutes before it goes into the oven Preheat your oven to 240C/475F/gas 9 Theres no need to peel the vegetables just give them a wash and roughly chop them Break the garlic bulb into cloves, leaving them unpeeled

Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil Drizzle thechickenwith olive oil and season well with salt and pepper, rubbing it all over the bird Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon inthese for 40 seconds at this point as this will really bring out the flavour) Put the lemon inside thechickens cavity, with the bunch of herbs

To cook yourchicken Place thechickenon top of the vegetables in the roasting tray and put it into the preheated oven Turn the heat down immediately to 200C/400F/gas 6 and cook thechickenfor 1 hour and 20 minutes If youre doing roast potatoes and veggies, this is the time to crack on with them get them into the oven for the last45 minutes of cooking Baste thechickenhalfway through cooking and if the veg look dry, add a splash of water to the tray to stop themburning When cooked, take the tray out of the oven and transfer thechickento a board to rest for 15 minutes or so

Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy

To carve yourchicken
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Remove any string from thechickenand take off the wings (break them up and add to your gravy for mega flavour) Carefully cut down between the leg and the breast Cut through the joint and pull the leg off Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions ofdark meat Place these on a serving platter You should now have a clear space to carve the rest of yourchicken

Angle the knife along the breastbone and carve one side off, then the other When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn thechickenover to get allthe tasty, juicy bits from underneath You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hotgravy and gorgeous roast veg

roasted chicken breast with cherry tomatoes and asparagus

method

Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.

Preheat the oven to 200C/400F/gas 6. Put 1chickenbreast, with its skin left on, in a bowl. Add 8 trimmed sticks ofasparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary aswell. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil. Put theveg into a tinfoil tray and place thechickenand rosemary sprig on top. Season well. Add some white wine and cook inthe middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.
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11/71

using the whole chicken

method

I feel that people have lost the art of making multiple meals out of a wholechickenor joint of meat. This is a cryingshame because it means a lot of perfectly good meat around the country is going in the bin. To help you make yourmeat go that little bit further, here are a few ideas to help you get the most out of yourchicken.The poachedchickensuggestion below should feed 4 people for two meals.

1. Poached Chicken:

The first thing to do is to get yourself a good quality, free range or organicchickenand put it in a large pot. Cover itwith water and add any veg you have handy. I like to add some chopped up carrots, a few sticks of celery, and anonion. Then I throw in some herbs; perhaps a sprig of rosemary and a bay leaf. Add a few peppercorns, a teaspoon ofsea salt and a couple of crushed bulbs of garlic and youre off. Bring it all to the boil and then simmer for about an hourand twenty minutes. Trust me when I say you are going to get beautifully soft and silky cookedchicken, plus a lovelybroth.

The reason I love this poachedchickenis that you can make it into a hearty meal all year round by using whateverseasonal veg is available. For example, after thechickenhas been poaching for about an hour, you could add somequartered fennel. This will cook with thechickenfor the last 20 minutes. Things like beans and peas should go in fiveminutes before thechickenis ready to come out as they cook quickly.

Basically, as long as you know how long your vegetables take to cook, the choices are endless. Below is a list of veg andtheir timings to get you started. Keep in mind that if its summer time the seasonal veg will cook really quickly and belight and delicious.

Chopped swedes and turnips 30 mins Cabbage 20 mins Chopped potatoes/ new potatoes 20 mins Quartered fennel 20 minutes Frozen or fresh broad beans & peas 5 minutes Chopped asparagus 5 minutes

Spinach 30 seconds

When yourchickenis cooked, take it out of the pot, and use a fork to shred as much meat off the bones as possible.
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Have a little taste to make sure its seasoned enough for your liking. Take that torn up beautiful white anddarkchickenmeat and divide it among some bowls. To finish off, ladle some of the tasty poached broth and veg over itto make a lovely meal of steaming potatoes, greens and peas. This is a great dinner, especially served with a nice dollopof horseradish sauce or mustard.

The Italians do multiple versions of this dish using shins ofbeef, shoulders ofporkand even poachedduck(which isdelicious). If you try these, dont forget that different meats take different times to cook. For duck,porkand shins

ofbeefwere talking about 3 hours of poaching, or until the meat is falling off the bone.

2. Chicken Salads

You can also use the shredded meat from your poachedchickento make a really hearty salad. In the summer, toss it inwith some cooked new potatoes, mixedsaladleaves and herbs. Dress at the last minute with a splash of extra virginolive oil and lemon juice or balsamic vinegar then serve it up on a big platter. Delicious!

3. Tasty broth

When you make poachedchickenyou are going to be left with quite a lot of broth. Dont throw this away! Theressomething really nice about having simple, clean, therapeuticchickenbroth.So put it through a sieve, bag it up and freeze it to use later. It will be fantastic as a stock for making risottos, gravy orsoups. For an Asian twist, you could add noodles and veg such as sweetcorn, baby corn, pak choi, chilli or sugar snappeas to the broth.

4. After a roastchicken

Because I love roastchicken, and eat it on a regular basis, I am now in a routine where, before doing the washing up, Ithrow the carcass and any tasty scraps and scrapings from the roasting and carving tray into a pot.

I cover thechickenwith water, add some herbs and bring it all to the boil. This also makes a lovely cloudy broth thatyou can leave to simmer for an hour or so while you watch a bit of telly in the evening. This broth can be used in thesame way as above.

I hope these ideas are helpful. They are certainly tasty. So give them a try and use up all of that chicken!

easy chicken stock

ingredients

Makes 4 litres/7 pints 2kg (4 and 1/2 lb) rawchickencarcasses, preferably free-range or organic, legs or wings chopped 1/2 head of garlic, unpeeled and bashed 5 sticks of celery, roughly chopped 2 medium leeks, roughly chopped 2 medium onions, roughly chopped 2 large carrots, roughly chopped 3 bay leaves 2 sprigs of fresh rosemary 5 sprigs of fresh parsley 5 sprigs of fresh thyme

5 whole black peppercorns 6 litres (10 and 1/2 pints) cold water

method

Place thechickencarcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the coldwater and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours,skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate.Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers atthis point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

Try this: If you still think you can't be bothered to make stock, then use some goodchickenbouillon, or simply buy itpremade.
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13/71

glasgow potato scones with best scrambled egg and smoked salmon

ingredients

500g floury potatoes, suchas Maris Piper, skins on

sea salt and ground pepper

100g plain flour

a small bunch of fresh chives

2 knobs of butter

a level teaspoon

baking powder

olive oil

5 large free-range eggs

200g really good-quality

smoked salmon

a few pinches of washed

watercress, to serve

extra virgin olive oil

1 lemon, cut into wedges,

to serve

method

During a stay in Glasgow I was introduced to these incredible potato scones. I didnt grow up eating these, but theyre

beautiful and so easy. A bit like bubble without the squeak. This was my first attempt at mastering them and it turned

into this lovely breakfast, which I made in a pretty little flat in Glasgows West End. Its the posh area of town and is ful l

of beautiful shops and neighbourhoods. Well worth a visit.

This dish is the best brunch I can think of, besides maybe kedgeree. I never would have thought of putting this much

flour with potatoes, but it works brilliantly. Give them a go with bangers, stews, on their own, or as part of this lovelybrunchI assure you this is one of the nicest ways to start the day, ever.


14/71

Cut the potatoes into 2.5cm chunks and cook them in boiling salted water for around 7 minutes, or until tender. Drain

them, allow them to cool, then return them to the empty pan and add the flour. Lightly mash everything together but

try to avoid stirring it up too much. Finely slice the chives and add them to the potatoes with a knob of butter and the

baking powder, then mash a few more times. (If you like, you can grate a little cheese into the mixture at this point

its delicious.) Season, then use your clean hands to bring the mixture together. Pinch off a little, taste and adjust the

seasoning, then divide into 4 balls and dust with flour.

Put a large frying pan (roughly 32cm) on a medium heat and add a drizzle of olive oil. Add the potato balls (you may

need to cook them in batches) and pat them down so theyre almost flat 2cm thick is about right. Cook for around 10

minutes, turning them every few minutes until golden on both sides.

Meanwhile, beat the eggs so they are broken and marbled. Season and put aside. When your potato scones are

perfectly cooked, divide them between your plates, then take the pan off the heat and add a knob of butter. Once

bubbling, pour in the eggs and put back on a low heat. Dont be tempted to stir aggressively, use a rubber spatula to

just sweep up the cooked layer of egg from the bottom of the pan every time it forms, so the uncooked egg can get

down there and set. This will give you the nicest texture. The key to good scrambled egg is getting the perfect ratio of

cooked silky egg and slightly less-cooked curds. To achieve that, you need to remove it from the heat once it looks

three-quarters cooked trust me. It will carry on cooking and by the time you mix it around one more time and serve, it

will be gold.

Arrange a piece of smoked salmon on top and add a pinch of watercress. Drizzle over a little extra virgin olive oil and

serve with wedges of lemon for squeezing over.

smoked salmon, horseradish and cress toasts

method

There are certain winning combos that work every time; best friends that will never let you down and give you big bang

for your buck. This recipe is easy to scale up so adapt it for however many people youve got coming round.

Add a teaspoon ofcreamed horseradish to a small tub ofcrme frache. Sprinkle in a small pinch ofsea

salt and freshly ground black pepper and a squeeze oflemon juice then mix well. Taste to check its hot enough.

Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top

with waves ofsmoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crme frache to each toast

then snip over a punnet ofcress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice.

Delicious.


15/71

smoked salmon and scrambled eggs

ingredients

30g butter, plus a little extra for spreading

6 large free-range or organic eggs

2 slices sourdough or crusty whitebread, griddled or toasted


4 slices of smoked salmon

1 lemon, quartered

method

There's nothing better than a nice bit of smoked salmon and scrambled eggs. The best thing is if someone else makes it

for you, so drop some hints!

Melt the butter in a small saucepan over a moderate heat until its foaming. Whisk the eggs in a bowl and add to thesaucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until

little pieces of cookedeggare surrounded by soft, smooth and still quite runny egg. Theeggwill continue to cook even

when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast. Season

the eggs to taste and pour over the toast. Drape the salmon over the eggs and serve it with the lemon wedges. Add

plenty of black pepper and serve immediately.
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16/71

breakfast pancakes

ingredients

1 cup of self-raising flour 1 cup of milk

1 egg, preferably free-range or organic

a pinch of sea salt

1 pear

a few knobs of butter

natural yoghurt, to serve

runny honey, to serve

method

These are the fluffiest, loveliest American-style pancakes ever. My girls ask me for them all the time and I get big

brownie points whenever I make them. The recipe couldnt be easier to remember and whats brilliant about it is that itworks like a charm every single time. You can have fun with it by switching up the fruit; strawberries, apples,

blackberries, blueberries and bananas are all delicious in these pancakes so feel free to swap out the pears for any of

those. The batter will keep as good as gold in the fridge for a day or two if you have any left over.

1. Put the flour, milk,eggand salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and

all then stir it through with a spoon.

2. Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to

the hot pan. Youll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then

flipping over and cooking for a few minutes more until theyre done.

3. When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey

drizzled all over the top.

TIP: If you sweeten the batter, thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin

tin as they also make the most delicious muffins.
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17/71

antipasti of mozzarella, chilli, and lemon crostini

ingredients

8 slices of ciabattabread

1 clove of garlic


2 balls of buffalo mozzarella


1 red chilli, deseeded and finely sliced

a small handful of fresh basil leaves

zest of 1 lemon

method

Heat a griddle pan until its really smoking hot, then griddle each slice of ciabatta for a couple of minutes on each side

until they are nicely charred.

Cut the garlic clove in half, rub each ciabatta slice with garlic and drizzle with a little olive oil. Tear the mozzarella evenly

over the 8 crostini. Season well with salt and pepper, sprinkle over the sliced chilli and basil leaves and grate over the

lemon zest. Finish with another drizzle of olive
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19/71

crostini (small toasted bread)

method

In Italy they simply grill a 1cm/ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it

with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are

a few of my faves to get you into the spirit of thingseach one will make enough to top 12 slices of crostini.

Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-

quality extra virgin olive oil. Now finish with your favourite toppings...

Tear 3 x 150g balls ofbuffalo mozzarella into quarters, then top each of your hot crostini with one of the quarters.

Deseed and finely chop a fresh red chilli and sprinkle this over the mozzarella. Add a little seasoning and finish with a

drizzle ofextra virgin olive oil. Lovely with a little fresh basil torn over.

Get any mixture ofsoft herbs like fennel tops, green or purple basil, parsley, mint, chervil, thyme tips or

sorrel and roughly chop them. Take 6 cherry tomatoes and halve them, then rub one of the halves into each of your

hot crostini. Grate some pecorino or Parmesan over the top and season with salt and pepper. Drizzle with olive

oil and sprinkle over your chopped herbs.

Get yourself6 large ripe figs, 12 slices of prosciutto and a small bunch offresh mint. Tear the figs in half, then

drape a piece of prosciutto over each of your hot crostini and squash a piece of fig on top. Finish with mint leaves, and

serve drizzled with a little extra virgin olive oil, a drop ofbalsamic vinegar and some freshly ground black

pepper.

Get yourself about 20 ripe cherry tomatoes, different colours if possible, and cut them into quarters. Remove the

stones from a handful of good-quality black or green olives and chop them up. Toss in a bowl with the tomatoes, 2

or 3 lugs ofextra virgin olive oil and a swig ofbalsamic vinegar, and season carefully with salt and pepper and a

little crumbled dried chilli. (Some olives are salty, so go easy.) Spoon over each of your hot crostini and sprinkle

some baby basil leavesover the top.


20/71

diy party combos

methodTheres nothing complicated at all about this party food. Just get a whole tray of forks together and lay out your

ingredients. The ideas Im giving you below are simply for things I think go really well together, but if there are certaincombos you love, get those going too.

The beauty of these wonderful forkfuls is that they can be rattled out in no time flat. So you can make them as yourechatting to your guests, or rope your partner or mate into rattling 10 or 20 out. Its about putting things you like thetaste of together, on a fork or in a spoon Simple!

1. Quarter a fig (you could also use peaches, clementines or melon), pinch apart a little buffalo mozzarella, take a mintleaf then wrap a slice of Parma ham or prosciutto around everything and stab together on your fork. Finish by drizzlingover a little extra virgin olive oil and balsamic vinegar if you like. This combination is fresh and lovely.

2. Slice some pickled beetroot into a bowl. Take a slice of smoked salmon, smear over some horseradish, then add aslice or two of beetroot, a pinch of cress and squeeze over the juice from a wedge of lemon. Skewer all of theingredients together on your fork then finish with a drizzle of extra virgin olive oil.

3. This forkful has a Greek vibe to it that really works. Use a speed peeler to peel a courgette into ribbons. If you canget different colours of courgettes then having those colours together on the fork is a really nice touch. Take tworibbons in your hand and add a small chunk of feta cheese, a destoned green olive, a mint leaf and a tiny sprinkle offinely chopped fresh red chilli. Wrap everything up in the courgette ribbons then stab with a fork.

4. Bresaola is an Italian curedbeefthat goes brilliantly with the flavours on this fork. Simply smear a little Englishmustard over a slice of bresaola then add a pinch of coleslaw in the middle. Pop a few cornichons on top then stab onyour fork and finish with a tiny drizzle of extra virgin olive oil and a good squeeze of lemon juice.

5. Add some peeled cooked prawns to a bowl of Marie Rose sauce and stir gently until coated. Click off the leaves of around lettuce then wash and spin dry them. Spoon a few of the prawns into the middle of a lettuce leaf, squeeze over alittle lemon juice and a drizzle of extra virgin olive oil and youve got a wonderful mouthful of prawn cocktail!
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italian-style antipasti plate

ingredients

2 x 150g balls mozzarella, torn in half

1 red chilli, deseeded and finely chopped

20 slices prosciutto/bresaola/salami

1 x 280g jar Artichokes in Olive Oil, drained, oil reserved

1 x 290g jar Sundried Tomatoes in Olive Oil, drained, oil reserved

1 x 290g jar Balsamic Sundried Peppers in Oil, drained, oil reserved

3 tablespoons mixed olives

a handful of cherry tomatoes, halved

Parmesan, for shaving

1 x 20g pack of fresh basil, leaves picked

a loaf of ciabattabread, sliced

1 clove of garlic, cut in half

method

Place the mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegetables

in small piles over the rest of the plate. Top the meat with some Parmesan.

Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. Add a

few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. Spoon it over the

mozzarella and the vegetables, then drizzle with a little olive oil.

Toast the ciabatta then rub lightly with the garlic, drizzle with a bit more of the reserved oil and serve everything

together with the remaining basil leaves scattered over.


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baked mushrooms

ingredients

8 large flat mushrooms a bunch of spring onions, trimmed and sliced

1 clove of garlic, peeled and finely chopped

a few sprigs of fresh thyme, leaves picked

250g Taleggio cheese, thinly sliced

2 thick slices ofbread, made intobreadcrumbs

a small bunch of fresh flat-leaf parsley, chopped

4 handfuls of rocket, washed and dried

juice of 1 lemon


method

These mushrooms have an interesting meaty texture and gutsy flavour. Topped with Taleggiocheeseand fresh herbs,

it's a match made in heaven. Go on, tuck in!

Preheat the oven to 200C/400F/gas 6.

Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.

Top the mushrooms with the slices of Taleggio. Toss together thebreadcrumbs and the parsley and sprinkle over the

mushrooms.

Bake for 15 to 20 minutes in the preheated oven untilbreadcrumbs are brown and the mushrooms are cooked through.

Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket.

PS. Theyre great on toasted ciabatta too!
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creamy mushrooms

ingredients

a small rustic loaf ofbread,to serve

350g chanterelles

a small bunch of fresh

curly parsley

30g butter

olive oil

a red onion, peeled

and finely sliced

sea salt and freshly ground

black pepper

150ml single cream

1 lemon

method

This is a small snack or a lovely little starter. Feel free to use this recipe with any good eating mushrooms you can get

your hands on. Ive noticed that it seems to be compulsory around the world to cook wild mushrooms simply, in a pan

with butter, oil, garlic, some sort of herb, salt and pepper. I cant argue with that method it does give delicious results

but the nice thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with

the butter, you only need to add a touch of cream to get a sauce that givesthe illusion of being really creamy when its

actually not. I think this is best served bubbling in the pan with some chunks ofbread, but it could also become a layer

in a lasagne, be spooned over steak orpork, get tossed withpastaor be paired withbeefstrips andricefor a sort of

stroganoff. What a treat.

Preheat your oven to its lowest setting and pop the loaf ofbreadin to warm through. Spend a few minutes gentlybrushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well
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worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.

Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion

and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have

softened and the mushrooms are starting to caramelize and take on colour.

Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream hascome to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze

of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it. Take yourbreadout of the oven and

tear it into big chunks. Divide the mushrooms between your plates and scatter over the reserved parsley leaves. Serve

with your chunks ofbreadon the side to mop up all the creamy mushroomy juices, and tuck in!

baked new potatoes with sea salt and rosemary

methodWash your potatoes and parboil until almost tender. When done, drain them, drizzle with just a little touch of olive oiland roll in a tablespoon of sea salt, a little freshly ground black pepper and the rosemary.

Preheat the oven to 220C/425F/gas 7. Put the potatoes in a roasting tray and cook in the oven for 25 minutes untilgolden. Or wrap them in tin-foil and throw them on the barbie for the same amount of time.
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carrots with thyme, cumin and orange butter

ingredients

400g baby carrots, scrubbed

for the butter

a small bunch of fresh thyme

a small pinch of cumin seeds

zest of 1 orange

250g unsalted butter, softened

method

Wash the thyme stalks in hot water for 20 seconds. When cool enough to handle, strip the leaves off the stalk. In a food

processor, whizz the thyme leaves, the cumin seeds and orange zest together with the butter. Lay out a 30cm square

piece of greaseproof paper on a work surface and scoop the butter on to the middle. Roll one edge up over the butteras if you were trying to fold the paper in half, and with your hands shape the butter into a cylinder shape as best you

can. Wrap the butter up in the paper, twist the ends so the package looks like a Christmas cracker and place in the

fridge to set.

Steam the carrots for 10 minutes and, once cooked, toss in a warm bowl with some slices of the thyme, cumin and

orange butter.


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amazing asparagus four ways

method

Steamed Asparagus and Quick Tomato Sauce.

Bring 2.5cm of water to the boil in a large pan. Meanwhile, pick the leaves from 4 sprigs of fresh rosemary, slice 4

rashers of quality smoked streaky bacon into matchsticks, and halve 4 large ripe tomatoes. Grate the tomato halves cut

side down on a fine grater, discarding the skins. Put 500g of washed asparagus (woody ends snapped off) into a

colander and place over the pan of boiling water. Cover with a lid or tin foil and cook for 3 to 4 minutes, or until just

tender. Meanwhile, put a large frying pan on a high heat. Add a lug of olive oil and the sliced bacon. Once the bacon is

crispy, add the rosemary leaves and cook for about 40 seconds, then remove both to a plate. Add a knob of butter to

the same pan, then add the tomato, bring to the boil and season well. Move the asparagus to a serving platter, pour

over the hot tomato sauce, scatter over the crispy bacon and rosemary and serve.

Worcestershire Asparagus and Mushrooms on Toast

Peel and finely slice 4 cloves of garlic. Put a large frying pan on a high heat and add a good lug of olive oil. Whack 4

slices of nice bread into the toaster. Slice 2 handfuls of mushrooms (brushed clean) and 500g of washed asparagus(woody ends snapped off) into bite-sized chunks. Add them to the hot pan with the sliced garlic and toss and fry for

around 4 minutes. Finely chop a small handful of fresh flat-leaf parsley and add most of it to the pan, along with 8

tablespoons of Worcestershire sauce and a knob or two of butter. Take the pan off the heat and shake and stir around

for 30 seconds, or until the sauce has reduced down. Season to taste, then spoon over the slices of hot toast and top

with the rest of the parsley.

Lemon Buttered Grilled Asparagus and Shaved Lancashire Cheese

Put your griddle pan on a high heat. Place 500g of washed asparagus (woody ends snapped off) on the dry griddle pan.

Turn and lightly char on both sides until just tender (roughly 2 to 3 minutes on each side), then toss in a large bowl with

a knob of butter, a good squeeze of lemon juice and a pinch of salt and pepper. Divide between plates or serve on a big

platter. Toss 2 large handfuls of salad leaves with a little extra virgin olive oil, a pinch of salt and pepper and a good

squeeze of lemon juice. Use a speed-peeler to shave over a nice crumbly British cheese like Lancashire or Ticklemore,

and serve.


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Minted Raw Asparagus Salad with Baby Spinach and Fresh Garden Peas

Put 2 large handfuls of washed baby spinach leaves and 2 large handfuls of freshly podded spring peas into a salad

bowl. Finely slice a handful of fresh mint leaves and add to the bowl, then use a speed-peeler to shave 8 large spears of

raw washed asparagus (woody ends snapped off) into ribbons. Season with a good pinch of salt and pepper. Squeeze in

the juice of 1 lemon, and drizzle over three times as much extra virgin olive oil. Crumble over a small handful of soft

goats cheese, then toss and serve on a platter. The peas always fall to the bottom of the bowl, so pick them up, scatter

them over the top and serve.

garlic, thyme and anchovy baked potatoes

ingredients 2 garlic cloves, peeled and crushed

4 tablespoons butter, softened

freshly ground black pepper

sea salt

8 baking potatoes

8 anchovies, or 4 rashers of bacon (the best quality you can afford) if youre not an anchovy fan

a handful of fresh thyme sprigsmethodPound the garlic and butter in a pestle and mortar until smooth. Season the garlic butter well with lots of pepper butjust a little salt as the anchovy or bacon will act as a seasoning too.

Cut each potato into 8 slices. Coat the slices of each potato with the butter mix then reassemble each potato on a pieceof double-thick foil. Cut the anchovies or bacon into strips and put between the slices. Do the same with the thymesprigs and carefully wrap up the potatoes.

Lay the wrapped spuds on the cooler coals at the sides of the barbie for 11 hours, depending on their size, turning

every now and then, until tender. If youve got a gas barbie, put the potatoes right at the back over a low heat and givethem plenty oftime to cook. You might even want to give them half an hours headstart in the oven first.


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potato wedges

ingredients

sea salt and freshly ground black pepper 600g baking potatoes

olive oil

Equipment list

Saucepan

Vegetable brush

Knife

Chopping board

Colander

Roasting tray

methodTo prepare and cook your potato wedges:

1. Preheat your oven to 200C/400F/gas 6. Put a large pan of salted water on to boil.

2. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of

boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.

3. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the

wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and

cooked through. Delicious served with steak or chicken.


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lemon rice

ingredients

1 mug of basmatirice

Sea salt

olive oil

1 lemon

method

Add the mug of rice, a pinch of salt, a splash of olive oil to a medium pan, and cover with 2 mugs of boiling water (use

the same mug you used for the rice). Cut the lemon into quarters and add to the pan. Cover with a lid and cook on a

medium heat for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes.

light and fluffy rice

Once youve got the hang of that, you canhave a go at flavouring it - any flavouring you boil with thericewill infuse it

with wonderful fragrances and flavours. So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a

strip of lemon zest or even a green tea bag in the water with the rice.

Doubling the amounts in the recipe will give you enoughriceto serve 8-12 people.

Put a large pan of salted water on a high heat and bring to the boil

Rinse thericein a colander under running water for about 1 minute, or until the water runs clear (this will stop the

grains sticking together later)

Add yourriceto the boiling water and wait for the grains to start dancing around

From that point, boil for 5 minutes Drain thericein a colander

Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer
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Cover thericein the colander with foil or a lid

Place the colander on top of the pan of simmering water and let thericesteam over it for 8 to 10 minutes

Remove from the heat and if youre ready, serve immediately

If not, leave the foil or lid on and put aside until ready to serve it should stay warm for about 20 minutes

smoked salmon rolls

ingredients

2 large eggs, preferably free-range or organic

120g plain flour

180ml milk

8 tablespoons olive oil


butter 150ml crme frache

a small bunch of fresh chives

200g smoked salmon

2 tablespoons lemon juic

method

These are a kind of sushi-style take on a classic combination of smoked salmon and crme frache inside a pancake. You

can make them up the day before, keep them in the fridge wrapped in cling film, then slice them up at the last minute.

They look great if you serve them up-ended, like sushi-rolls, on a rectangular or square plate with the dip in a little

bowl. You could use mustard mayo or even horseradish sauce instead of the vinaigrette dip if you like.

Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start

mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until its all incorporated. If it gets a bit
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thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil

and a good pinch of salt. Leave for at least an hour before using.

Heat a small large non-stick frying pan and melt a knob of butter in it. Pour in a ladleful of batter, swirl the pan around,

then pour any loose batter back into the bowl it came from. You should be left with a thin pancake stuck to the pan. Let

it cook for a minute or so, flip it over for 30 seconds and then slide it out on to a plate. Repeat until all your batter is

used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.

Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly

overlapping. Spread them with a thin layer of crme frache, lay most of the chives on top, season well with pepper and

place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the

pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up

before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and

pepper. Sprinkle with the remaining chives before serving.

the perfect potato gratin

ingredients

a large knob ofbutter

200ml semi-skimmed milk

300ml double cream

2 bay leaves

2 cloves of garlic, peeled and finely sliced


2.5kg potatoes, peeled and thinly sliced

a handful of fresh thyme

a handful of freshly grated Parmesan cheese

olive oil


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6 rashers of streaky bacon, the best quality you can afford, chopped

a handful of vac-packed chestnuts, peeled and crumbled

method

I love roast potatoes and youll always find them on my Christmas table. But, if youve gota big crowd for Christmas

then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or aswell as, your roast potatoes.

Preheat the oven to 200C/400F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cms

deep.

Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a

minute or two. Remove from the heat and season with salt and pepper.

Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything

out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.

Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts.

When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the

oven for another 10 minutes until gorgeous and crispy on top.


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basic bread recipe

ingredients

1kg strongbreadflour

625ml tepid water

30g fresh yeast or 3 x 7g sachets dried yeast

2 tablespoons sugar

1 level tablespoon fine sea salt

extra flour for dusting

method

Stage 1: making a well

Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your

yeast, sugar and salt and stir with a fork.

Stage 2: getting it together

Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or

the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency

then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all

the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining

flour. (Certain flours need a little more or less water, so feel free to adjust.)

Stage 3: kneading!

This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and

over, for 4 or 5 minutes until you have a silky and elastic dough.

Stage 4: first proveFlour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until

doubled in size ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough


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and it's always exciting to know that the old yeast has kicked into action.

Stage 5: second prove, flavouring and shaping

Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now

shape it or flavour it as required folded, filled, tray-baked, whatever and leave it to prove for a second time for 30

minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give

it the air that finally ends up being cooked into yourbread, giving you the really light, soft texture that we all love infreshbread. So remember don't fiddle with it, just let it do its thing.

Stage 6: cooking yourbread

Very gently place yourbreaddough on to a flour-dusted baking tray and into a preheated oven. Don't slam the door or

you'll lose the air that you need. Bake according to the time and temperature given with your chosen recipe. You can

tell if it's cooked by tapping its bottom if it sounds hollow it's done, if it doesn't then pop it back in for a little longer.

Once cooked, place on a rack and allow it to cool for at least 30 minutes fandabidozi. Feel free to freeze any

leftoverbread.

pizza dough

ingredients

1kg strong whitebreadflour or Tipo 00 flour

or 800g strong whitebreadflour or Tipo 00flour, plus 200g finely ground semolina flour

1 level tablespoon fine sea salt

2 x 7g sachets of dried yeast

1 tablespoon golden caster sugar

4 tablespoons extra virgin olive oil

650ml lukewarm water
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method

This is a fantastic, reliable, everyday pizza dough, which can also be used to makebread. Its best made with Italian

Tipo 00 flour, which is finer ground than normal flour, and it will give your dough an incrediblesuper-smooth texture.

Look for it in Italian delis and good supermarkets. If using whitebreadflour instead, make sure its a strong one thats

high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for

a bit of colour and flavour if you like.

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and

olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually

from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come

together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy

dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place

in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands this is

called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (orfreezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas

this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, its a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Dont roll

them out and leave them hanging around for a few hours, thoughif you are working in advance like this its better to

leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so theres one less

thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them

on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with

clingfilm, and pop them into the fridge.
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pizza with mozzarella, anchovies, chilli, capers and parsley

ingredients

4 anchovy fillets

a fresh red chilli, sliced

1 heaped teaspoon small capers, rinsed if salty


zest and juice of a lemon

3 tablespoons tomato sauce

85g/3oz mozzarella

1 tablespoon finely sliced fresh flat-leaf parsley


methodCut the anchovy fillets in half lengthways and add to a bowl with the sliced chilli feel free to use as much as you like

the capers, a couple of tablespoons of extra virgin olive oil and the lemon zest. Squeeze over a little lemon juice as well

and mix up. Let the anchovies sit in the marinade for 15 minutes. Smear the tomato sauce evenly over the pizza base

and scatter torn-up pieces of mozzarella over the top. Evenly lay over the anchovy fillets, scatter over the capers and

chilli, and sprinkle with a little parsley and seasoning. Drizzle with the leftover marinating oil and cook until crisp and

golden.


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burgers & sliders

ingredients

For the burger mix:

olive oil

2 medium red onions, peeled and finely chopped

6 Jacobs crackers or 4 slices ofbread, crusts removed

500g good-quality lean mincedbeef

1 teaspoon sea salt

1 heaped teaspoon freshly ground black pepper

1 large egg, preferably free-range or organic, beaten

a handful of freshly grated Parmesan cheese

For the spicy mayo: 4 teaspoons mayonnaise

1 teaspoon tomato ketchup

a good pinch of smoked paprika or cayenne pepper

juice of a lemon

To serve:

12 rashers of smoked streaky bacon, the best quality you can afford

6 large or 18 small burger buns

1 soft round lettuce, leaves washed and spun dry

4 tomat

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