Celebrity Chef Lesley Waters

STILL WATERS

With a career in TV spanning more than three decades, Lesley Waters’ passion for food remains as strong as ever

Her Dorset-based cookery school has been established since 2006, but the awardwinning chef fell in love with teaching many years before that.

London-born Lesley launched her food journey by studying French cuisine at Ealing College before joining Prue Leith’s restaurant, rapidly rising through the ranks to become senior chef.

She went on to join Leith’s School of Food and Wine as an instructor. Since then, Lesley has written in excess of 20 books, and been a regular on television shows since the late 80s, including This Morning, Ready Steady Cook and Great Food Live. The mother-of-2, who refers to her family as “her rock”, places an emphasis on healthy eating and has somehow found the time to qualify as a fitness instructor. She has regularly represented British food at international cookery exhibitions. Her heart, however, is firmly in Dorset. Having fallen in love with the area and its abundance of great local produce, she realised a dream by opening the Lesley Waters Cook School. Originally in Abbots Hill, it has now moved to the heart of historic Shaftesbury, where Lesley’s favourite Abbey Gardens are also situated. Her school offers demonstrations and handson classes with a focus on creating easy, modern dishes and a wide range of themed cookery days. In addition, she is a regular guest chef at White Pepper Chef Academy and Cookery School in Lytchett Matravers, near Poole. This summer Lesley is looking forward

to going sailing and eating outdoors. And when asked what advice she would give herself at the age of 18, she says simply: “To go for it, to travel, to be kind and to never stop learning.” Given all she has achieved, it seems she has taken her own advice.

For more about Lesley, and to book classes at her cookery school, visit www.lesleywaters.com.

Rich Cheese Soufflés

SERVES 6

These double-baked soufflés can be cooked several hours in advance and then re-baked just before serving.

300ml milk 1 slice onion Pinch of nutmeg 1 bay leaf 45g butter 45g plain flour 1 tsp grainy mustard 55g mature cheddar cheese, grated 55g hard goat’s cheese, grated 3 large eggs, separated 200ml double cream Salt and freshly ground black pepper

1 Preheat the oven to 180C/Gas 4. 2 Place the milk, onion, nutmeg and bay leaf in a saucepan and gently heat. Remove the pan from the heat and set one side to infuse for 30 mins then remove the onion and bay leaf. 3 In a second saucepan, melt the butter. Stir in the flour and gently cook for 30 secs. Remove the pan from the heat and gradually whisk in the milk until smooth. Return the pan to the heat and stir until the sauce boils and thickens.

4 Remove the pan from the heat and stir in the grainy mustard, three-quarters of the cheese and the egg yolks. Season well.

5 Generously butter 6 ramekins. In a large bowl, whisk the egg whites until stiff. Carefully fold the whisked whites into the cheese mixture and fill each ramekin until two-thirds full.

6 Place the ramekins in a roasting tin of boiling water and bake in the oven for 15-20 mins, or until the mixture is cooked. Remove the ramekins from the roasting tin and allow to cool. 7 When ready to serve, preheat the oven to 220C/Gas 7. Loosen the soufflé edges with a knife and turn out, upside down, into a shallow ovenproof dish. Sprinkle with the remaining cheese and pour over the cream.

8 Place in the oven for approximately 1012 mins until the soufflés are puffed and golden. Serve at once with a spoonful of celery and apple salad.

THE LIST

Mason Cash Heritage Ramekin Dish RRP: £3.50 Harts Price: £2.80

Bakehouse & Co Silicone Spatula

RRP: £5.95

Harts Price: £4.96

Scanpan Impact Roasting Pan with Rack

RRP: £139.00

Harts Price: £69.50

Marinated Spatchcock Chicken with Mustard Sauce

SERVES 4 1.8kg chicken 100ml white wine 3 tbsp olive oil 3 bay leaves Handful of mixed herbs (tarragon, parsley, thyme)

FOR THE MUSTARD SAUCE 2 organic egg yolks 1 heaped tbsp grainy mustard 300ml grapeseed oil (or mix of extra virgin olive oil & grapeseed) 1 tbsp tarragon vinegar 2-3 tbsp natural set yoghurt Salt & freshly ground black pepper

1 Using a small sharp knife, release the oyster-shaped pieces alongside the backbone of the chicken. Using a pair of scissors or a pair of poultry shears, cut down either side of the chicken’s backbone. Open out the chicken and flatten on a board by pressing down with the heel of your hand. Gently loosen the skin away from the breast meat and using your hands, push the mixed herbs underneath the skin.

2 In a jug, mix the wine and olive oil and season generously with freshly ground black pepper. Place the chicken in a shallow dish, scatter over the bay leaves and pour over the wine and oil mix. Cover, chill and leave to marinate for at least 4 hours, preferably overnight. 3 Preheat the oven to Gas 6.

4 Season the chicken skin with salt. Transfer the meat, with its marinade, to a roasting tin and roast in the oven for approximately 1.5 hours, until the chicken is cooked and the juices run clear. 5 Meanwhile make the mustard sauce. Place the egg yolks in a bowl with the mustard and whisk together. 6 Gradually and slowly whisk in half the oil. When the mayonnaise starts to become very thick, add the vinegar. Gradually whisk in the remaining oil. 7 Gently combine the mustard mayo with the natural yoghurt and season to taste with salt and freshly ground black pepper. 8 Serve the hot roasted chicken with its pan juices, a bowl of mustard sauce and a roasted new potato salad.

THE LIST

Mason Cash Heritage 1L Jug RRP: £18.00

Harts Price: £14.40 Stellar Sabatier Poultry Shears

RRP: £16.00

Harts Price: £11.20

T&G TV Chef’s Choice Beech Chopping Board

RRP: £64.99 Harts Price: £49.99

Roasted Salmon with Broad Bean Salsa Verde

SERVES 8 3 courgettes, grated 1 lemon, zest only 4 tbsp olive oil 2 tail-end pieces salmon fillet, about 900g each, pin-boned with skin left on

FOR THE SALSA VERDE 100g baby broad beans, cooked and podded 4 tbsp flat leaf parsley 2 tbsp fresh mint leaves 2 garlic cloves, crushed 99g jar capers, drained and rinsed 200ml olive oil

1 Pre-heat the oven to 200C/Gas 6. 2 Grate the courgettes and place in a bowl with the lemon zest, 2 tbsp olive oil and season generously. 3 Put one salmon fillet, skin side down, on a roasting tray. Spread over the courgette mixture then put the other fillet on top skin side up. Tie up with string every 2.5cm. Drizzle over remaining oil and season with a little sea salt. Roast for 35-40 mins, or until just cooked through. 4 Meanwhile, make the salsa verde. Put the broad beans, parsley, mint, garlic, capers and oil into a food processor. Whiz for just a few secs until it has a coarse texture. Season to taste. 5 Remove the salmon from the oven and place onto a serving dish. Serve with the salsa verde and roasted new potatoes.

THE LIST

OXO Good Grips Etched Zester & Grater

RRP: £15.00 Harts Price: £14.25

KitchenCraft Rayon Cooking String

RRP: £3.79

Harts Price: £3.50

Cuisinart Style Collection Mini Prep Pro Frosted Pearl Harts Price: £59.00 Mary Berry Signature 35.5cm Medium Oval Serving Platter

RRP: £27.95 Harts Price: £24.95

SEIZE THE MOMENT

If you’re reading this while asparagus is still in season, make the most of it advises Lesley

“I know it’s possible to buy asparagus all year round these days, but it’s not something I choose to do,” explains Lesley. “I prefer to wait and enjoy the anticipation of my first pile of British asparagus. It is always best to cook as soon as possible as asparagus does not store well. My first dish is generally enjoyed very simply with melted butter, black pepper and a squeeze of lemon juice. Then, with my craving satisfied, I go on to plunge into as many recipes as I can think of before the season ends!

“Here are a couple of cooking methods and favourite dishes that will be making an appearance this year.”

Steaming Asparagus

Using two hands, bend the bottom half of each stalk and the tougher base end will naturally snap off. Use the upper stalk and tips for steaming and reserve the tougher ends for later. Place the asparagus in a steamer or colander over a pan of gently boiling water, cover with a lid and steam for approximately 5 mins, or until the stalks are tender. Thinner stalks will obviously take less time than thicker.

Asparagus with Lemon Mayo

In a small bowl, combine 2 tbsp of mayonnaise with 2 tbsp Greek yoghurt, a squeeze of lemon juice and some freshly ground black pepper. Transfer to a serving bowl and serve with hot, steamed asparagus.

Tower Essentials 16cm Asparagus Steamer This high-grade, stainless-steel steamer is suitable for all hob types, including induction, and can be used for other vegetables, such as corn on the cob. RRP: £19.99 Harts Price: £14.95

Asparagus Soldiers with Soft-Boiled

Eggs

Place 1 medium egg per person in a pan of cold water. Bring to the boil and simmer for 2-3 mins. Remove the eggs, place each in an eggcup and slice the tops open. Season your steamed asparagus with a little melted butter, salt and pepper and serve at once with softboiled eggs, dipping the soft, green tips into the runny yellow yolks.

Pan-Frying Asparagus

Prepare your asparagus as for steaming, then transfer to a bowl and toss with a little virgin olive oil (about 1 tbsp per 450g asparagus). Preheat a heavybased frying or griddle pan until hot and add the oiled asparagus. Cook over a medium-high heat for 2 mins then cover with a lid and cook for a further 4-7 mins until tender. Alternatively, after 2-3 mins you can transfer the pan to a hot oven.

Asparagus with Cherry Tomatoes and Feta

SERVES 4 AS A STARTER

Pan-fry the asparagus as above, season and transfer to a warmed serving plate. Add 225g of cherry tomatoes to the hot pan and cook for 1-2 mins until starting to soften. Spoon onto the asparagus and drizzle with a little balsamic vinegar and extra virgin olive oil. Crumble 110g of Woolsery Fiesta goat’s cheese over the top and serve.