One-pan suppers

FISHY DISHY STAUB fish dish with lid, £249

uk.zwilling-shop.com

Ideal for cooking and serving up fresh whole fish, STAUB’s 32cm enamelled cast iron fish dish with lid releases absorbed heat slowly and evenly for a gentle cook perfect for delicate white fish. Its low profile design keeps moisture locked in, ideal for letting the freshness of the fish speak for itself.

CUT OUT Fish cookie cutter, £2.99

lakeland.co.uk

Making biscuits is smooth sailing with this fish cookie cutter. From cakes to cookies, whether you’re baking a birthday feast for a Pisces or welcoming a pescatarian to your home, this is the best catch for you to use to bake your best biscuits and charm your guests.

OPEN WIDE Opinel oyster and shellfish knife, £15.99

souschef.co.uk

Oysters are delicious, but prising them from their shell can be a bit tricky unless you have the right tools. And this short-bladed knife is just that. The narrow point of the blade easily gets in between the two shell halves, and the African bubinga wood handle provides good grip for the twisting motions needed to prise open the shell.

KNIFE EDGE Robert Welch Flexible Fish Filleting Boning Knife, £49.99

lakeland.co.uk

Filleting fish will be a breeze with this knife thanks to its thin, flexible blade. (It’s also pretty handy for filleting meat and poultry too, just FYI).

BOWLED OVER Nautical Mixing Bowl, £32

masoncash.co.uk

Bring a bit of the beach to your baking with this mixing bowl. The large bowl has detailed embossments of salt and freshwater creatures in a vibrant navy blue colour, and the embossment also helps to grip the bowl when mixing making it both practical and pretty!

SEA GLASS Artland Marine Goblets, £25.50

notjustjugs.com

This gorgeous set of four goblets in co-ordinating ocean blues and greens, each embossed with sea flora and fauna, will add real seaside style to any dining table.

Hand crafted cider bursting in flavour. Lovingly hand picked and pressed in an old press in Dorset

Visit us at our Cider Barn or shop online

www.laycockcider.com

laycockcider Email: info@laycockcider.co.uk - Tel: 07730 452 426 Church Farm, Purse Caundle, Sherborne, DT9 5DY

ONE POT AUBERGINE AND MOZZARELLA BAKE

SERVES 4

1 jar of cocktail onions, rinsed and drained 2 large aubergines, cut into 3cm slices 5 tbsp olive oil 3 garlic cloves, sliced 1 tin chopped tomatoes 100ml white wine 2tsp dried oregano 1 mozzarella ball 25g parmesan cheese 75g breadcrumbs Chopped herbs, to garnish

1 Preheat the oven to 180°C/Gas Mark 4.

2 Take a large frying pan, add 1-2 tablespoons of the olive oil and cook the aubergine slices in batches over a high heat. Ensure the aubergines get nicely browned for maximum flavour.

3 Transfer the aubergines to a snug oven dish, overlapping the slices.

4 Add 1 tablespoon of olive oil to the frying pan and cook the cocktail onions until they start to brown. Add the sliced garlic and cook for 1 minute. Pour in the white wine, tinned tomatoes, dried oregano and season with salt and pepper. Spoon over the aubergines.

5 Tear the mozzarella and place over the dish. Then sprinkle over the parmesan and finally scatter over the breadcrumbs.

6 Bake for about 20 minutes until the cheese is hot and bubbling. Serve with crusty bread.

Hints and tips: Ciabatta makes the best breadcrumbs, however any thick crust bread will work well.

Recipe by Opies (www.opiesfoods.co.uk)

All in one

These one-pan dishes provide maximum flavour, but minimum washing up.

BEEF & WATERCRESS BOURGUIGNON

SERVES 6

1 tbsp rapeseed oil 1kg braising steak, with some fat or chuck/ skirt, shin, cut into large pieces 2 onions, finely sliced 3 garlic cloves, minced 200g button mushrooms, whole 50g watercress 1 tbsp plain flour 2 tbsp tomato purée 500ml red wine 500ml rich beef stock 4 bay leaves 10g parsley stalks 3 sprigs of thyme Salt & black pepper 1 Preheat the oven to 115˚C/Gas Mark ½. 2 Heat the oil in a large casserole dish over a medium-high heat. Mix the flour with a little salt and use to coat the beef. 3 Brown the beef in 4 batches on all sides, waiting until the meat releases itself from the pan with ease. Do not overcrowd the pan or else the meat will steam instead of caramelising. 4 Remove with a slotted spoon to a plate to rest. 5 In the same pan, add the onions and a small splash of water. Scrape the base of the pan to release the crusted pieces and reduce the heat to medium. Cover and sweat the onions for 10 minutes or until soft, translucent and sweet. 6 Add the garlic and the mushrooms and cook for 4-5 minutes more or until the mushrooms begin to caramelise and lose their moisture. 7 Add the tomato purée and cook out, stirring for 2 minutes. Add the meat back to the pan and pour in the wine. Increase the heat and bubble for 3-4 minutes or until reduced by 1/3. 8 Add the stock and tie the bay, parsley and thyme in a bundle with string. Add this to the pan along with the watercress. 9 Cover with a lid and pop into the oven for 3 hours. 10 Check the meat, it should easily yield to a blunt fork. When done, remove and allow to cool to room temperature. Chill in the fridge overnight. 11 The next day, bring the stew back to room temperature before heating in a low oven until hot through. Taste and adjust the seasoning with salt and pepper as the flavours will be more mature by now. 12 Serve with pillows of mash and green vegetables.

Hints and tips: This is best made the day before you want to serve to allow the flavours to develop.

Recipe by Love Watercress (www.watercress.co.uk)

CHICKEN FRICASSEE

SERVES 4-6

1 chicken, around 1.8kg 1ltr chicken stock 2 sprigs of thyme 1 tbsp crushed black peppercorns 200g pea pods 150g mushrooms 50g butter 2 tbsp flour 100ml dry white wine 200ml cream Salt and black pepper Juice of ½ a lemon 2 bay leaves (optional) 2-3 cloves (optional) 3 carrots, approx. 200g (optional) 4-5 spears (each) of white and green asparagus (optional) 200g medium-sized waxy potatoes (optional)

1 Halve the chicken and add to a cocotte along with the chicken stock, herbs and spices. Bring to the boil, then cover and allow to simmer on a gentle to medium heat for about 60 minutes. 2 In the meantime, if using them, peel the carrots and asparagus and cut in thick, diagonal pieces and peel and quarter the potatoes. Clean the peas. Halve or quarter the mushrooms, depending on size.

3 Add the carrots and potatoes to the chicken and allow to boil covered for 15 minutes. Then add the vegetables and boil covered for another 10 minutes. Afterwards, remove the chicken and vegetables from the stock and allow to cool slightly. Sieve the stock into another bowl.

4 Clean the cocotte, then add the butter and allow to foam before stirring in the flour. Cover the roux with wine then pour in the stock and cream. Reduce the liquid by a third.

5 In the meantime, remove the skin from the cooked chicken and pull the meat from the bones.

6 Add the chicken and vegetables to the reduced sauce and stir in. Season the fricassee with salt, pepper and lemon juice to taste.

PORK, APPLE AND WALNUT CASSEROLE

SERVES 4

1 tbsp oil 600g pork fillet, cut into 1cm slices 1 onion, sliced 100g walnut halves 2 tbsp flour 500ml bottle cider 1 chicken stock cube 1 tsp Dijon mustard 1 red apple, cored and sliced 2 tbsp crème fraiche 25g parsley, chopped

1 Preheat the oven to 180˚C/Gas Mark 4.

2 Heat the oil in a large frying pan and fry the pork slices in 2 batches until browned. Remove and set aside.

3 Add the onion and walnuts to the pan and fry for 3-4 minutes until softened. Stir in the flour and cook for 1 minute. Gradually blend in the cider, stock cube and mustard and bring to the boil, add the pork back to the pan with the apple and season. Transfer to a casserole dish, cover and bake for 1½ hours until pork is tender.

4 Stir in the crème fraiche and parsley and serve with rice or mashed potato and fresh vegetables. Recipe by California Walnuts (www.californiawalnuts.co.uk)

Cook's Tip

If you don’t want to use cider, a little white wine and chicken stock will work well too. Try adding wholegrain mustard instead of the Dijon.

GARLICKY PRAWNS WITH PARSLEY, LEMON AND RADICCHIO

With all the flavours of the summer, these juicy prawns drizzled in butter and topped with fresh herbs and leaves make an impressive centrepiece without being difficult to make. It can be prepared ahead leaving you to relax and enjoy a glass of wine with your guests. Served with crusty bread that can be griddled on the barbecue for a smoky flavour — they're a real showstopper dish for outdoor entertaining.

SERVES 4

2kg fresh raw prawns 100g unsalted butter 1 tsp dried red chilli, crumbled finely 4 garlic cloves, crushed 1 bunch of flat leaf parsley, leaves only, chopped Juice of 1 lemon 1 tbsp dry sherry (Fino) Leaves of radicchio Crusty bread, torn or thickly sliced

1 Start by peeling the prawns, discard the shells but reserve the heads. Place a large, heavy based pan over a medium to low heat. When warm, add the butter and allow to melt.

2 Once the butter is melted and beginning to foam, add the prawn heads. When they are bright red, squeeze the juice from the heads into the pan (the easiest way to do this is by using tongs).

3 Remove the heads and discard. You will be left with a beautiful sauce that will really enhance the flavour of the final dish. Add the chilli and garlic, reduce the heat slightly and cook for 30 seconds or so, being careful that the garlic does not burn.

4 Add the prawns and cook for 1 minute or until just translucent.

5 Squeeze over the lemon juice, add the sherry and parsley and stir well to combine.

6 Finally add the radicchio.

7 Meanwhile, griddle on the barbecue or lightly toast chunks of the bread until slightly charred/browned.

8 Enjoy al fresco, by spooning onto a warm sharing plate and serving immediately with crusty bread.

WINE PAIRING

You don’t need to pair with expensive wines; serve with a fresh white wine such as Andrew Peace Signature Chardonnay 2020. It’s seriously refreshing and rich white with subtle flavours of tropical fruit and a splash of delicate citrus. And it’s £5.50 from selected Co-op stores.

apwines.co.uk

Tips

If radicchio isn’t available substitute with any fresh greens and it will be equally delicious. Don’t skip cooking the prawn heads as they add so much flavour to this dish. This also makes a great pasta sauce - simply cook some pasta and once cooked add to the pan with the prawns and toss together well to combine.

ONE-PAN MAPLE, SQUASH AND PANCETTA PASTA

SERVES 4

½ a butternut squash, around 500g 4 sprigs of rosemary, leaves picked 2 garlic cloves, peeled and finely sliced 8 slices pancetta, finely sliced Olive oil

½ tsp chilli flakes ¼ tsp ground cinnamon 2 tbsp maple syrup (preferably amber syrup for its rich taste) 1ltr vegetable stock 350g dried pasta Sea salt and freshly ground black pepper 60g parmesan, finely grated

1 Carefully remove the skin from the squash and cut into 2cm chunks. Roughly chop the rosemary leaves. 2 Place a large saucepan or casserole (big enough to fit all the ingredients) on a medium–low heat and add a good drizzle of olive oil.

3 Fry the pancetta and garlic for a couple of minutes until just golden then stir in the chopped rosemary leaves, butternut squash, chilli flakes and cinnamon.

4 Fry for 4-5 minutes, until the squash is a little golden. Drizzle over the maple, fry for a couple more minutes until sticky and pour over the stock. Bring to the boil, then turn the heat down a little and simmer for 3 minutes.

5 When the squash feels about half cooked, stir in the pasta. The stock should just cover the pasta, but if not add a splash more boiling water. 6 Season generously, reduce the heat and cover the pan. Cook for a further 8-10 minutes — you want the pasta to be al dente so check the packet instructions

7 When it is ready, remove the lid, turn up the heat and continue to cook for a minute or two to reduce the stock — it shouldn’t be soupy, but still a little wet, the pasta will absorb this as it cools.

8 Add most of the parmesan and more black pepper. Taste and tweak the seasoning.

9 Wait for 2-3 minutes to absorb more of the liquid off of the heat and give it a few more stirs, until silky and glossy. Then serve with the remaining parmesan over the top.

Recipe by Maple from Canada (www.maplefromcanada.co.uk)