LOCKDOWN RECIPES

With extra time on their hands, here are a few recipes that The Bath Magazine team discovered during lockdown. None of them are complex to make (super easy in fact), and they all have a certain je-ne-sais-quoi

Vodka penne

Alcohol was a useful resource in lockdown, but its presence in this recipe is very moderate. Some say it’s the tomato purée that makes the difference; we believe it’s the vodka. It also works well with the addition of bacon.

Serves 4 3 tbsp butter 1 shallot, crushed 2 cloves garlic, crushed 115g tomato purée 1 ⁄2 tsp crushed chilli flakes 2 tbsp vodka 450g penne or rigatoni pasta 120ml double cream 50g freshly grated Parmesan, plus more f or serving Basil, for serving

Method 1. Melt the butter in a large pan. Add the shallot and garlic and cook for 4–5 mins. 2. Add the tomato purée and chilli flakes and cook for 5 mins, stirring frequently, until paste has coated shallots and garlic. 3. Add vodka and stir. Turn off heat. 4. Cook the pasta until al dente. Reserve 480ml of pasta water before draining. 5. Return s auce to medium heat and add 6 0ml of pasta water and double cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water gradually if the sauce is looking dry. Season with salt if needed. 6. Serve with Parmesan and torn basil leaves.

Colcannon with bacon

We had received a large cabbage with our vegetable delivery in lockdown, and the idea of cabbage soup didn’t appeal. I prepared this dish, based on an Irish traditional one, and my other half – not renowned for his compliments – gave me a big hug and told me it was the best dish I’d ever cooked.

Serves 4 600g new potatoes, scrubbed and halved 400g cabbage, trimmed and shredded 2 tsp sunf lower oil 4 rashers streaky bacon, sliced 6 spring onions, sliced 25g butter 4 eggs

Method 1. Cook the potatoes in a saucepan for 18–20 mins, until tender. 2. Meanwhile, fill another pan with water, bring to the boil and cook the cabbage for about 3 mins. Drain, cool under cold water and drain again. 3. 10 minutes before the potatoes are ready, heat the oil in a frying pan and fry the bacon for 3–4 mins. Add the spring onions and c abbage to the frying pan and heat through, stirring. 4. Drain the potatoes and return them to the pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm. 5. Poach the eggs for 3 mins. Spoon the colcannon on to 4 warmed plates. Place the poached eggs on top. Season with black pepper and serve.

Vodka penne

Mandarin kissel

Rock cakes

There was a moment in lockdown when flour was hard to get hold of. As soon as we got some, I made these childhood favourites – so good eaten just warm from the oven!

Makes 15 225g self-raising flour 115g butter or margarine 85g caster sugar 1 egg 60g currants 2 fl oz water

Method Rub the butter into the sugar and flour to the consistency of breadcrumbs. Mix in the washed currants. Beat the egg with the water a nd add to the mixture to form a stiff, sticky dough. Divide the mixture into 15 cakes and bake on a greased tray at 220°C for 12–15 minutes until golden brown.

Rock cakes

Mandarin kissel

Keep a stock of tinned mandarin segments and you can rustle it up any time. Based on an old Slavic dish, it’s an excellent choice for a meal where you are pretending you are in a restaurant because it feels super classy.

600g (two tins) mandarin segments 1 tbsp cornflour 3 tbsp golden syrup or honey natural yogurt, to serve

Method Put the mandarin segments with the juice and the honey or syrup into a pan. Simmer u ntil soft and then beat or sieve. Stir the fruit mixture onto the cornflower, return to the pan, and cook until smooth and clear. Allow to cool and serve in individual dishes with natural yogurt. n