Breville Creative Kitchen by Billy Evans

about this book Welcome to the Creative Kitchen by Breville... Our mission is to provide you with a wealth of interesting, useful and exciting information to help you get the most out of your kitchen. We hope you are able to use what follows to feed your family, entertain your friends or indulge yourself. We aim to cover the basics that nobody ever tells you; provide facts and guides that will help take your cooking to the next level; and provide you with a little guidance from the experts. As you browse you’ll find special features including exclusive Antony Worrall Thompson videos and recipes; masterclasses from experts from throughout the world of food and drink; and, of course, an extensive collection of our favourite recipes, well practiced and perfected over the past 30 years. We hope you enjoy exploring the Creative Kitchen by Breville, but please remember that this ‘book’ is for you, and is the first of many editions, so please do come back soon and discover something new as the Creative Kitchen changes and grows over time. Enjoy getting creative with your home cooking! The Breville team

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CONTENTS features

Antony worrall thompson seasonal selection

WORLD KITCHEN

TEA VS. COFFEE

A TOAST TO THE TOASTIE

masterclass

Steak masterclass

how to fillet fish & spatchcock a chicken de -veining prawns

the perfect SUNDAY roast

baking essentials

Wine masterclass

fresh herbs

how to PREPARE... a pineapple, an avocado, a mango

the a-z of juicing

baby foods

soups & stocks

freezer guidelines

make cooking simple â&#x20AC;&#x201C; a glossary

In partnership with Goodmans restaurant

In partnership with The Outsider Tart By George Bergier

recipes

Soups & Starters

Fish Dishes

Beef DISHES

POULTRY DISHES

114

Lamb Dishes

134

PorK DISHES

150

Pasta & Risotto

164

vegetarian DISHES

174

sides & Snacks

192

Desserts

204

Baking

224

Drinks

236

the THANK YOUS

254

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FEATURES

Antony worrall thompson seasonal selection

WORLD KITCHEN

TEA VS. COFFEE

A TOAST TO THE TOASTIE

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antony worrall thompsonâ&#x20AC;&#x2122;s

Seas nal selection

Hello! The changing of the seasons is spectacular and often beautiful. Apart from the very obvious physical changes in the trees and flowers, the different seasons also offer a thrilling journey in culinary tastes. Different dishes, vegetables and colours each give a season its unique character. As part of the Creative Kitchen by Breville, I want to give you a sample of what Spring, Summer, Autumn and Winter has to offer, and help you bring the flavours of the seasons alive in your own kitchen. So grab your apron, take to the kitchen, and enjoy a journey through the culinary seasons...

More recipes and videos coming up > www.breville.co.uk

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antony’S

SPRING RECIPES Spring is a wonderful time for food. The flowers are starting to bloom and a there’s a host of delicious fruits and vegetables coming into season such as carrots, broccoli, cabbage, leeks and spring onions.

Afternoon Tea Sandwiches

One of the best things about spring is the delicious British lamb that’s available, which is beautiful and tender and great for all kinds of dishes. We also get to celebrate Easter in Spring, which is the perfect opportunity to get the children involved in baking all kinds of cakes and sweet treats.

Pot Roast Lamb Shoulder

I’ve created some really easy recipes here, which are great for the family to do together - and you’ll enjoy eating them together even more!

Chocolate Fruit & Nu Refrigerator Cake

Click on a polaroid to see the recipe and watch how it’s done >

Orange & Almond Cake

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antony’S

summer RECIPES Everyone’s favourite season, Summer is the perfect time for eating outdoors with BBQs, picnics and summer parties galore.

Coronation Chicken Salad

At this time of the year you should take advantage of the wonderful, fresh British fruit and vegetables available. Take the children strawberry picking - not only will they have a great day out but you’ll also be able to use the crop to make some delicious meals. And it wouldn’t be summer without the Great British Barbeque, so invite your friends round and get cooking some meat. Check out my tips on making your BBQ a flaming success. I’ve also got a great recipe for marinating your meat. If you prefer something a bit lighter, then you can’t go wrong with a good salad. Check out two of my delicious salad recipes which will leave you feeling more than satisfied.

Click on a polaroid to see the recipe and watch how it’s done >

BBQ Advice

Warm Avocado, Bacon & Tomato Salad

Sesame & Mustard Rub

Raspberry Pavlova Roulade

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antony’S

AUTUMN RECIPES Summer’s over, the leaves are turning brown, the weather’s getting colder and you know that winter is just around the corner. But fear not, we have some great recipes for you to enjoy during colourful blustery Autumn. Start off your Autumn weekends with the perfect traditional English Breakfast – guaranteed to set you and your family up for the day ahead. There are some wonderful foods, which come into season in autumn including some delicious fish and seafood such as sea bass, trout, mussels and oysters. Root vegetables are also in season so now’s the time to indulge in pumpkin, parsnips, turnips and potatoes.

Click on a polaroid to see the recipe and watch how it’s done >

Traditional English Breakfast

Crispy-Skinned Sea Bass on Bacon Greens

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antony’S

WINTER RECIPES When it comes to winter, there’s nothing more satisfying than good old-fashioned hearty comfort food. It’s time to cook up some delicious stews and mouth-watering pies. If you have a slow cooker, now’s the time to bring it out so that you can come home from work to find some delicious food cooked and waiting for you. And of course, there’s all the delicious Christmas food! I like to spend lots of time preparing for Christmas day, whether it’s making the cranberry sauce, wrapping sausages in bacon or even making a trifle.

Beetroot, apple & Ginger Juice

Peach M

Tropical Fruit Smoothie

But as always at Christmas, there’ll be plenty of leftovers, so I like to get creative and try and mix things up a bit. My Thai Turkey Curry is a delicious way to use up any leftover turkey. And if you’ve over indulged over the festive period, then a new year detox is always helpful. Check out my detox smoothies for simple yet effective way to revive your system.

Click on a polaroid to see the recipe and watch how it’s done >

Classic Irish Stew

Thai Turkey Curry

Melba Shake

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antonyâ&#x20AC;&#x2122;S

FESTIVE F

Winter Warming Red Pepper Soup

Pork, Sage & Onion Stuffing

routs p S S d e r Butte cetta with Pan

Roast T with Spi

Turkey iced Rub www.breville.co.uk

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AMERICA

FRA

SPAIN

MEXICO

MOROC

WORLD K Click on a country

ANCE

CHINA JAPAN

GREECE

CCO

THAILAND INDIA

KITCHEN to view the recipes

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T EA VS. COFFEE By Neil Sowerby

Like The Stones and The Beatles, Oasis and Blur, Will Young and Gareth Gates (well, maybe not) you have to stake your street cred and nail your colours to one or the other.  So it is with tea and coffee, the hot drinks that can

define your lifestyle (let’s discount chocolate – it lacks cutting edge).



Certainly within each beverage there are tensions... Navvies’ brew thick as mud in a cracked mug 

versus



bergamot-scented Earl Grey, Darjeeling or ethereal green tea in proper china.



Appropriate drinking stance: the crooked little finger.

perfect cup of TEA THE

perfect cup of COFFEE THE

Vacuum pots favoured by coffee geeks

sums it up. One sugar or two, vicar? And may I tempt you to a Garibaldi?

Similarly the coffee house blasts of espresso (americano, macchiato, even de-caf to go) against single varietal beans, ground and filtered, maybe percolated....or in extreme cases distilled via the vacuum pots favoured by coffee geeks. You will know them by their worship of Blue Mountain and Monsoon Malabar. Maybe Fairtrade fans? Oh and don’t even dare to mention “instant”.

But its champions have not been wimps. An epic consumption fuelled the writings of the great Samuel Johnson as he laboured on his great Dictionary. Just two Sam quotes from many: “Tea’s proper use is to amuse the idle, and relax the studious, and dilute the full meals of those who cannot use exercise, and will not use abstinence.”

Bitter stinking nauseous puddle water! It’s not just a contemporary issue, of course. A brief step back in time shows how these mighty non-alcoholic tipples took on the ale-swilling taverns of Olde England. Not everyone was impressed by what was being served up in London’s 18th century coffee houses. One anonymous writer raged: “Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water.” So tea for you, sir. It was no use railing. Our love of coffee was all-conquering. De Talleyrand’s verdict on the perfect cup: “Black as the devil, hot as hell, pure as an angel, sweet as love.” Hardened and shameless tea drinker How sedate and soothing tea always has seemed in comparison. Tea cosy

“I am a hardened and shameless tea drinker, who for 20 years diluted his meals with only the infusion of the fascinating plant; who with tea amused the evening, with tea solaced the midnight, and with tea welcomed the morning.” Curl like the dewlap of a mighty bullock Not quite as poetic, though, as Chinese sage Lu Yu, eighth century author of The Classic of Tea, for whom the pen was as mighty as the smoky scent of lapsang souchong: “The best quality tea must have creases like the leathern boot of Tartar horsemen, curl like the dewlap of a mighty bullock, unfold like a mist rising out of a ravine, gleam like a lake touched by a zephyr, and be wet and soft like a fine earth newly swept by rain.” Not that one advertised by chimpanzees then. Continued > www.breville.co.uk

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T EA VS. COFFEE ...continued Milk in first has divided nations Of contemporaries, Labour veteran Tony Benn has made up for being teetotal with being totally tea, it seems. He once calculated he had got through 27,375 gallons in 60 years. He’s a milk in first man. This is the great debate that has divided nations. Well, at least those lactose tolerant ones who like their cuppa white. Those who favour the Indian blends as opposed to the teas from the beverage’s birthplace, China. Milk should go in first, according to Dr. Andrew Stapley, a chemical engineer from Loughborough University. “If milk is poured into hot tea, individual drops separate from the bulk of the milk, and come into contact with the high temperatures of the tea for enough time for significant denaturation – degradation – to occur. This is much less likely to happen if hot water is added to the milk.” Pickled tea leaves as a dessert That puts him into conflict with George Orwell, another literary tea fanatic, who wrote 70 years ago: “By putting the tea in first and stirring as one pours, one can exactly regulate the amount of

milk, whereas one is likely to put in too much milk if one does it the other way round.” Of course, in Tibet they make tea with butter, while in Vietnam they combine tuna and pork in a lotus tea sauce and the Burmese lap up pickled tea leaves (lepet) as a dessert. I’d recommend my recipe for Earl Grey tea ice cream (overleaf!) Some quaint legends involving goats There’s a pecking order in coffee. Robusta beans will do at a pinch, but the pick for roasting are Arabica. The earliest written mention of the drink is in the work of an Arabian physician in the 10th century but cultivation may have begun centuries earlier. The practice of roasting it to enhance flavour emerged in the 10th century when it acquired its name, Qawah, originally meaning wine. Its fame spread via the Dervishes’ patronage. It spread to Europe via Venice in the late 17th century and Paris embraced the subversive coffee house culture thanks to the exotic parties thrown by the Turkish ambassador.

ABOUT

After two spells on the Daily Mirror he joined the Manchester Evening News, where for a decade he was Deputy Features Editor, latterly running entertainments supplement CityLIfe and founding citylife.co.uk.

Neil Sowerby is a North Westbased freelance food and travel writer, reviewing for a variety of publications. He writes a regular food column for Live Cheshire, is food consultant to two PR companies (he is currently the official Stilton cheese blogger!) and travel editor of the Manchester Confidential website.

For the MEN he was food and drink/travel editor, reviewing restaurants and wine each week. He was also Hi-Life Restaurant Critic of the Year in 2006.

NEIL SOWERBY

Oxford-educated, he was inspired to write about food and drink after encountering the late Alan Davidson at the Oxford Food Symposium in the Eighties. Complex culture of coffee

Neil is a long-standing member of the Manchester Food and Drink Awards panel and has judged at national beer festivals including CAMRA’s Winter Ales Festival.

Soon coffee cultivation spread to the New World and beyond and the world’s most lauded and expensive coffee is Jamaica’s Blue Mountain.

I concur with American humorist Dave Barry: “It is inhumane, in my opinion, to force people who have a genuine medical need for coffee to wait in line behind people who apparently view it as some kind of recreational activity.”

The Italian who invented the espresso machine has his place in history, too. There are times nothing but a caffeine rush will do.

To finish off our feast we have two classic, easy to make puds, one featuring coffee (courtesy of my friend Antonio Carluccio), and the other tea.

perfect Tiramisu THE

perfect Earl Grey Tea THE

Ice Cream

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A TOAST TO THE TOASTIE The humble cheese toastie, first introduced in the 1970s, is still Britain’s favourite toasted sandwich, a new study has revealed. The national survey of 2,800 people by Breville* – long established as the makers of the original sandwich toaster – says despite lots of bizarre and faddy changes to the nation’s taste buds since the 1970s, the simple and original cheese toastie is still very much the UK’s No1. It does appear that the humble cheese toastie isn’t quite as humble in 2010 as it was when it first appeared on the scene back in the 1970s though. The UK likes a bit of a spicy kick with its cheese toastie these days. The nation’s favourite accompaniment is chilli sauce (34%), shortly followed by ketchup (25%), mayonnaise (14%), pickle (9%) and brown sauce (5%). Some of the other cheese toastie additions include chilli sauce, piccalilli and mustard – and jam according to 12 of those polled! But the toastie is never more popular than in Manchester, where they eat an average of four toasted sandwiches a week – possibly due to the northern capital having more students than any other city in Europe.

Six out of 10 Brits said the simple cheese toastie is their favourite toasted sandwich, with 20% preferring their cheese toastie with ham, one in ten opting for a tuna and cheese toastie and 7% naming the classic cheese and tomato toastie as their favourite.

The nation’s favourite accompaniment is chilli sauce (34%) 26

* Breville polled 2,800 Brits via an online

What ou r survey said... Scots prefer the cheese and ham toastie

Geordies eat toasted sandwiches an average of three times a week Mancunians eat an average of four toasted sandwiches a week.

Londoners eat toasted sandwiches an average of twice a week Original toastie recipes coming up > www.breville.co.uk

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Roasted Red Pepper and Feta Cheese

Ricotta, Nectarine and Blueberry

2 slices of granary bread 2 pieces of marinated roasted red pepper 50g feta cheese ½ tsp dried oregano ½ tsp finely grated lemon zest 1 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp pesto

2 slices of fruit bread 60g of ricotta cheese ½ tsp sugar ½ a very ripe nectarine ½ tbsp honey 1 tbsp dried blueberries

How it’s done Spread the pesto over the two slices of bread then place one slice of the bread onto the plate and top with the pepper and the feta slices. Scatter the oregano, lemon, olive oil and balsamic vinegar over and then top with the second slice of bread. Toast for 3-4 minutes or until it is golden brown.

How it’s done Peel and cut up the nectarine into small chunks. Top the bread with half the ricotta cheese, and then add the nectarine and blueberries, sprinkling with sugar to taste. Top with the remaining ricotta and a drizzle of honey and the other slice of bread and toast for 3-4 minutes until it is golden brown.

TOASTIEs of today Whether it’s the humble cheese and ham, or something a little more unusual, toasted sandwiches are a quick, tasty way to curb those hunger pangs.

Steak, Mushroom and Cream Cheese

Chicken Caesar

2 slices of thick bread 50g (1½oz) cooked steak, thinly sliced 30g of cooked mushrooms, chopped ½ garlic clove, crushed 1 large tbsp cream cheese Freshly ground black pepper

2 slices of white bread

How it’s done

1 tbsp freshly grated parmesan

Mix the cream cheese with some black pepper and the garlic. Add one slice of bread to the machine and then top with the steak and the mushrooms. If it is a cut and slice machine, try placing the steak on either side of the diagonal slice.

How it’s done

Top with the cream cheese and the remaining slice of bread and toast for approximately four minutes until the bread is golden.

Extra virgin olive oil ½ garlic clove, crushed 50g (1½oz) cooked chicken, chopped 1 tbsp crème fraiche mixed with a squirt of lemon juice

Coat the white bread on both sides with lots of olive oil; this makes it turn crouton-like when it is cooked. Add one slice to the plates and spread over the crushed garlic then add the chicken, crème fraiche, lemon and the parmesan and top with the remaining slice of bread. Toast for approximately 5-6 minutes until the bread is golden and crispy.

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masterclass

Steak masterclass

how to fillet fish & spatchcock a chicken de -veining prawns

the perfect SUNDAY roast

baking essentials

Wine masterclass

fresh herbs

how to PREPARE... a pineapple, an avocado, a mango

the a-z of juicing

baby foods

soups & stocks

freezer guidelines

make cooking simple â&#x20AC;&#x201C; a glossary

In partnership with Goodmans restaurant

In partnership with The Outsider Tart By George Bergier

| Masterclass

While the entire beast is used, the main dry-cooked, high heat methods are contained within the Fore Rib, the Sirloin and the Rump. Roll over each section to find out more about the cuts from these main sections. The Rump Steak

Sirloin

In partnership w

R ib

ith About

& John Cadieux, Executive Chef at Goodman Res taurants UK 32

JOHN CADIEUX

Rib The Bone i n R i b Ey e / Fore Rib

, this is one From the fore rib eaks. Also of the greatest st wboy Steak known as the Co ak, this or Tomahawk Ste dry aged steak is generally od to eat. and is always go the simple This is essentially the rib Rib-eye steak with still attached.

The Rib eye

From the fore rib . This is every steak loverâ&#x20AC;&#x2122;s favo urite cut of meat because o f its location on the beast. It gen erally contains the largest conc entration of marbling. It usua lly contains 2 muscles but can also have 3 muscles. The top cap on the rib-eye is known as the Spinalis Dorsi and is by fa r the best piece of meat on the beast.

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how do you like yours? This is best checked in the centre of the piece of meat with an instant read thermometer. Remember the temperature will always rise a further 3-5 degrees depending on the size of the piece of meat af ter removed from direct heat.

Temp

Cooked

Description

25-30˚C

Blue

Blood-red meat, soft, very juicy

37-40˚C

Rare

Red centre, grey surface, soft, juicy

40-45˚C

Medium rare

Pink throughout, greybrown surface, often remains juicy

46-50˚C

Medium

Pink centre, becomes grey-brown towards the surface

54-62˚C

Medium well

Thin line of pink, firm texture

72++˚C

Well done

Grey-brown throughout, tough texture

The finger test Without a thermometer give the beef a poke and check out the diagram below for a simple doneness check.

Index finger

Middle finger

Ring finger

Pinky finger

RARE

MEDIUM RARE

MEDIUM

WELL DONE

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Buying a

Great Piece of Beef

rship with In par tne Chef xecutive E , x u ie d a ts UK & John C estauran R n a m d at Goo

step guide to getting a great piece of meat

1 2 3 4 5 6 7 8 9 10 1. Make friends with your local butcher a. Most local butchers are able to get the best quality beef and dry age it in their own shops. They cut to order and they will give you the best piece of beef available. While it may seem slightly more expensive than your local large supermarket chain, the beef in your butcher’s shop has been dry aged for at least a couple of weeks. The cheaper beef you buy at the supermarket contains large amounts of water. b. Many supermarkets are beginning to age their beef properly so don’t feel you need to avoid them entirely, just be specific in your needs and talk to the person behind the counter – if they are confident and knowledgeable it will be quickly apparent.

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FILLETING FISH A nicely filleted piece of fish will cook perfectly and look great on your plate. Follow our quick and simple guide to get your ideal fillet of fish.

HOW ITâ&#x20AC;&#x2122;S DONE.. 1. To remove the skin, use a flat-bladed knife and slice a bit of the skin away from the flesh. Cut a hole in the loosened skin â&#x20AC;&#x201C; big enough to fit a finger through. 2. Hold the skin through the finger hole and pull the skin away from the fillet, using the knife to hold the fillet down. Hold the knife at a 45 degree angle. 3. With your fingers and clean tweezers, feel for any pin bones and pull them out of the fillets.

SPATCHCOCKING CHICKEN This way of preparing chicken is ideal for the BBQ as all the meat will cook evenly, however it is essential to baste while cooking so that the breasts do not dry out. HOW ITâ&#x20AC;&#x2122;S DONE.. 1. To spatchcock a chicken simply place it breast down. 2. Cut 2cm from the top all the way down. 3. Repeat on the other side and completely remove the back bone (this can be used in a stock). 4. Flatten the whole chicken down with the heel of your hand.

For a simple recipe, mix the juice and zest of 2 lemons with 3 tbs of olive oil and plenty of seasoning, marinade the spatchcock chicken for 1 hour and place on the BBQ for 1 hour, basting with the extra marinade continuously. www.breville.co.uk

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Prawns

perfect PRAWN THE

COCKTAIL

DE-VEINING PRAWNS Prawns are always much tastier if you buy them raw in the shell and cook them fresh. Simply put the prawns into boiling water, seasoned with a whole lemon squeezed in, turn the pan to a simmer and cook until the prawns are all pink ( this should take no more than 3 minutes.) Drain the prawns and put into cold, iced water to stop the cooking process. HOW ITâ&#x20AC;&#x2122;S DONE... 1. To start you simply pull the heads off, this is much easier than it sounds.

2. Hold the prawn firmly,unpeel and remove the outer shell, and then discard (you can use the shells and heads for fish stock). 2 3

3. To de-vein (or butterfly) the prawns, simply run a sharp knife down the back of the prawn. 4. Then simply remove the black line (the intestines).

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perfect sunday roast The

What you need

Serves 6

1½ kg leg of lamb 10 cloves of garlic 4 large sprigs of rosemary 2kg Maris Piper potatoes peeled and halved 200g goose fat 1 head of broccoli, stalk removed and cut into pieces 4 large carrots, peeled and sliced 200g French beans, trimmed 200g asparagus tips 200g frozen peas 1tsp salt Mint sauce and redcurrant jelly to serve

How it’s done... • Pierce the lamb 10 times and stud with garlic and rosemary. • Place the lamb onto the oven at 200°C and cook for 1½ hours. Take out of the oven, cover with foil and allow to rest for 20 minutes. • Place the potatoes into a large pan of water, cook for 10 minutes, then drain. • Put the goose fat into a roasting tin and put in the oven 30 minutes before you take the meat out. • After 5 mins add the potatoes. Turn them over half way through cooking, and when ready, simply drain onto kitchen paper (you can save the goose fat for another time by putting it into a sealed jar and storing in the fridge).

pVEGETABLES erfect THE

Next >

t c erfe pGRAV Y THE

perfect VEGETABLES THE

perfect GRAVY THE

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BAKING ESSENTIALS By David Lesniak & David Muniz – creators of Outsider Tart, London

Relax! Don’t get nervous. Perfection is over-rated. Even mistakes taste good.

Read through the recipe entirely before getting started. Our students say this a lot: “I start on a recipe and then realise I don’t have X in the house.” We wonder why???

If a recipe calls for water, why not add a little extra flavour by infusing it with your favourite tea to give the batter extra depth.

Don’t worry if you take small liberties with a recipe. A little more spice, a little less sugar, a little more butter? More flavour for your palette.

Creaming butter and sugar is different for cakes, cookies and brownies. Cakes like light and fluffy. The color of the creamed mixture will change to a pale yellow and just about double in volume.

Ever wonder where those explosions or craters come from in baked cakes, muffins or brownies? Always remember to scrape the bottom of the bowl with a rubber spatula to dredge up and incorporate all the strange lumps and bumps lurking about.

Make sure you have someone helping in the kitchen. I have OD to do all the cleaning!

You donâ&#x20AC;&#x2122;t need all the fancy gadgets There are no replacements for a spoon, a knife and some elbow grease.

Last but not least, always bake from the heart. There is nothing better than your own personal stamp on whatever is in the oven.

perfect APPLE CAKE THE

WITH CARAMEL SAUCE

About

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blackcurrants, peppery undertones and dark berries.

Pinot Noir

George Bergier

r e d wi n e Merlot A grape variety originating from the Bordeaux region in France, but one that has also branched into the New World in countries such as South Africa, Australia, the USA and Chile. The specific flavours and tastes of note are: ripe, dark fruit berries with hints of black cherries.

Cabernet Sauvignon This is the common grape variety which is a base for many quality Bordeaux Clarets and one which is also emerging from New World countries. Look for flavours of

The very distinguished grape variety of Pinot Noir is mostly associated with the region of Burgundy in France where it produces one of the most outstanding red wines, some of which demand extortionate prices. It has also established itself in places such as Oregon, Napa Valley, and Chile and produces equally high quality red wines in New Zealand, in Central Otago where climatic conditions are very close to those in Burgundy, you can find some outstanding examples of this grape variety. Flavours of the farmyard, mushrooms and vegetation are predominant. The interesting fact about Pinot Noir is that, despite being a black grape variety, it is one of the 3 grape varieties that go into making Champagne. The other 2 are Chardonnay and Pinot Meunier (also a black grape variety).

Syrah This grape is better known by its Aussie name of Shiraz. As a single grape variety wine, it is predominantly associated with the Northern RhĂ´ne Valley in France and is the home of the world famous ChĂ˘teauneuf-duPape. In the southern part, it goes into a typical blend with other grape varieties such as Grenache, MourvĂ¨dre and Cinsault.

As a single grape variety, Syrah has great ageing potential and makes deep, dark, dense, full bodied and spicy red wines. Similarly, Australia and Chile produce some interesting examples of very high quality.

Malbec Argentina is not only famous for the quality of its footballers and beef, but also for its dark, full bodied, rich Malbec grape variety. The region where most of the high quality Malbec wine is produced is that of Mendoza.

Italy There is a huge interest and respect for wines produced in Italy of a number of grape varieties, the most well known of which are: Barbera, Brunello, Primitivo, Montepulciano and Nebbiolo. No doubt we all have heard of and perhaps sampled the most famous of Italian wines, Chianti. This is made from the Sangiovese grape variety only, and is the most planted one in Italy. On a recent visit to Sicily, I experienced some outstanding wines made from a grape named Nero d’Avola and these are readily available here.

About

Let’s not forget about the smaller, less well known grape varieties which also produce very high quality wines in the old and New World. These are: Gamay – associated with the region of Beaujolais. Tempranillo – associated with the famous Spanish regions of Rioja, Navarra, Ribera del Duero and La Mancha. Pinotage – famous for its South African wine. Cabernet Franc – goes into a blend of classic Bordeaux wines. Tannant – an interesting grape, most common the South West of France and Uruguay. Zinfandel – well associated grape variety with California.

George Bergier White Wines next > www.breville.co.uk

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w h it e w i n

Sauvignon Blanc

and Clare Valley in Australia produce outstanding examples of Riesling. Those from Alsace are famous for the fruitiness, longevity and as an exceptional food friendly wine. This is a grape variety that gives the wine enormous ageing potential and one can experience this not only as an old wine but also as a young wine with various stages of sweetness. Riesling has a fantastic minerality, fruitiness, lemon and lime flavours and can be a great accompaniment to some interesting dishes.

A grape variety that made New Zealand famous for white wine worldwide. No doubt everyone knows the iconic Cloudy Bay, but the price of this wine puts it beyond certain budgets. Worry not however, as there are some superb SB’s from New Zealand.

Chardonnay

The origins of SB are closer to us and it comes from the Loire Valley in France where, in the 60s, 70s and 80s, a famous Sancerre featured on our wine lists and on the shelves of our supermarkets. You still find some outstanding Sancerre wines at reasonable prices competing in quality to the likes of Cloudy Bay. Look out also for some Sauvignon Blanc from the Pouilly-Fumé region, MonetouSalon and others in the Loire Valley. South Africa also produces some outstanding Sauvignon Blanc at very accessible prices and my favourites are from False Bay.

The abbreviations ‘ABC’ and ‘ADC’ refer to 2 very different opinions about this grape variety. Anything But Chardonnay or, Always Drink Chardonnay – it’s a bit of a Marmite story, you either love it or hate it. Traditionalists were opposed to the production of high volume, oaky, high alcohol content Chardonnays from the New World, which was a far cry from the high quality, fine white wine from Burgundy, France. However, the trends are now changing and the New World produces some outstanding Chardonnays from Australia, Chile, USA and South Africa.

Riesling

It’s not only the famous Burgundy region of France where wines like Chablis, Meursault and PulignyMontrachet represent outstanding quality from this grape variety and command very high prices. The smaller sub regions of Burgundy like Montagny, Mâcon and Pouilly-Fuissé

Many people will be familiar with Liebfraumilch, Blue Nun and Black Tower...for many of us this was the start of our wine journey. Riesling hails from Germany but many other countries especially Alsace in France 48

can give us a wine that is great value for money. It is worthwhile knowing that this grape variety is one of the 3 that goes into the production of Champagne. The others are Pinot Noir and Pinot Meunier.

Semillon When we think about Bordeaux, we automatically think of red wine. But the region also produces some high quality white wines, especially from the region of Graves where this grape variety is blended with Sauvignon Blanc and produces a high quality white Bordeaux. In the New World, Semillon is very happily blended with Chardonnay, especially in Australia where again we can find some outstanding examples of this blend. The wine has beautiful fruit flavours, dominated by tropical flavours of mango, banana and pineapple.

Pinot Grigio An Italian grape variety which, in my mind, has been over-exposed and for no good reason. The wine is quaffable and light; however, it wouldnâ&#x20AC;&#x2122;t find a suitable place in most food and wine matching combinations. I would rather match it with a handful of peanuts and some crisps. Despite this, it is one of the most consumed wines to be found in supermarkets and bars. I have tasted some very high quality Pinot Grigios, but their high prices would exclude them from most restaurants and from competing with cheaper versions.

Letâ&#x20AC;&#x2122;s not shy away from high quality white wines produced from grape varieties such as Gewurztraminer from Alsace and Tasmania. Pinot Gris again from Alsace, Australia and New Zealand Chenin Blanc from the Loire Valley, France and South Africa Muscat from Alsace and a few of the New World countries where it can vary between a medium to a very sweet wine.

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Celebration Drinks What better way to start or end a celebration such as a wedding, anniversary or birthday party than with a lively flute of Champagne, Cava or Prosecco? All 3 sparkling white wines have their place on a wine list and supermarket shelf and are governed by their price tag. We all know that Champagne is an expensive drink and has a long standing association with the wealthy and famous for whom price is not an issue, but the modestly-priced high quality Cavas from Spain and Proseccos from Italy, not to mention some British sparkling white wines, should not be over-looked. Each serves a purpose. The cost of the production of Champagne is governed by the cost of grapes which the majority of the Champagne houses must purchase from the local growers, as land in the Champagne region is an expensive commodity.

Food & Wine Matching It takes wine makers and producers an enormous amount of time, effort and commitment in order to produce a quality wine. Careful attention to the vineyards, vinification and process of maturation all take a very long time and painstaking efforts for us finally to find in a bottle a quality that we are after.

Similarly, the chefs put a lot of time, planning, preparation and effort into the dishes that find their way to our table. The link that then needs to be made between the meal and the wine of choice is the responsibility of the wine waiter/sommelier.

R a a

There is no formula for food and wine matching but personal tastes should not be ignored and with the experience of the sommelier, by choosing an appropriate wine with a dish, this can only enhance our dining experience. If one thinks of a harmonious pairing, you must consider the wine intensity, acidity and tannins. Alcohol, sweetness and usage of oak also can make a difference to a dish. There are a lot of food and wine matches made in heaven and one of those is fois gras and Sauterne. But this does not mean that other styles of desert wines wonâ&#x20AC;&#x2122;t work with this dish â&#x20AC;&#x201C; it is down to the individual.

S w I t

D L d

O b f a

There are many serving suggestions that will match food types and wine styles and they are:Food types Wine styles

Subtle, delicate white wines with very dry flavours such as Italian wines and French from the Loire Valley.

Fish, seafood, pasta, salads and vegetables and also with some spicy foods and cheeses.

Dry, aromatic, herbaceous Loire Valley and some of the dry Rieslings

Asparagus, avocado, goatâ&#x20AC;&#x2122;s cheese, some shellfish, and some white meat.

Ripe, fruity, white wines such as Chardonnay, Chenin Blanc and Semillon

Seafood, grilled white meats, some soft cheeses and Chinese, Thai and Indian food.

Oaky, nutty white wines like big Burgundy, Chardonnay from California, South Africa and Australia.

Meaty fish with creamy sauces and also some cheeses.

ED WINES

Wine styles Light, soft, delicate reds lik e Beaujolais and some Italian wines such as Chianti. Fruity red medium bodied wines like Pinot Noir, some Riojaâ&#x20AC;&#x2122;s Full bodied, spicy red wines Oak driven, intense rich reds

WHITE W

INES

Food types Summer barbecues, salads, cold meats, pork, and poultry dishes. Mushroom based dishes, meat based pasta and hard mature cheeses. R oasted and grilled game, beef and lamb. Game casseroles, and mature cheeses. www.breville.co.uk

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FRESH HERBS Fresh herbs are an essential for maximum flavour in lots of dishes. A simple rag첫 sauce for bolognaise can be transformed with a large bunch of chopped basil. Chicken casserole can be made into a dinner party treat with fresh tarragon and fish enhanced with parsley or dill. Any fresh herbs can be used in a green salad or even finely

TH Y ME

t is icinal herb bu d e m n w o n k r Is a wells strong flavo it r fo d te a iv widely cult

with y but packed n ti re a s e v a Thyme le nt for stuffing ie d re g in l a ti n se und flavour, an es an all year ro is is h T . s e d a ll. and marin s out very we e ri d d n a rb e h

chopped into a salad dressing. Roasted tomatoes finished with basil are delicious, as are carrots with a sprinkle of coriander. All simple vegetables boiled or steamed can be also transformed by finishing with a flourish of herbs.

BASIL Is a tender low-growing herb.

Basil has a lingering fragrance and is a classic match to tomatoes, olive oil and cheese. Chopping can damage these delicate leaves and turn them black.This herb is especially good in the summer months.

Ther a vibra parsle is t ingred

ROSEMARY

n in

grow Is a Mediterranean herb, sturdy woody bushes.

mmer months The best flavour is in the su nd. The small but it grows well all year rou to make a butter purple flowers can be used ate flavour. Good to coat lamb for a very delic d sausages. uses are for meats, fish an

PARSLEY

DILL

Is a short-live d perennial h erb which originated fro m Eastern Eu rope.

Dill is a popula r herb in Euro pe it has a m aniseed flavo ild ur. Salmon, w h ite fish, broad beans, potato es and cucum ber are all gre combinations at with dill.

CORIANDER

Europe, Coriander is native to southern Asia North Africa and Southwestern

Is common in Middle E European, and Americ astern, an cooking .

re are 2 typ es of parsle y, Curley w ant green, hich is fresh tastin g and mild a ey which h nd Flat as a taller and h more pronounced fla vou ard dients for b ier. Both types are ke r, y utters, sala ds and dre ssings.

flavour and Coriander has a light and lemony s. is ideal for Thai foods and salsaâ&#x20AC;&#x2122;

perfect PESTO THE

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HOW TO PREPARE...

perfect PINEAPPLE THE

perfect AVOCADO THE

perfect mango THE

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The A-Z of Juicing Age: Avoid ingredients that are past their best and over ripe as their nutrient content and juice yield will decrease with age.

Fennel: With its aniseed flavour it is good

for detoxifying the body and aiding in digestion. Use in juices with other fruits or vegetables.

Garlic: If you are using this ingredient it

is best to put this through the juicer first to prevent the strong smell sticking to the juicer. Always use with other ingredients as it is very strong.

Health: About 95% of nutrients in fruits and vegetables are found in their juice. Juicing also lets you get a large quantity of different fruits and vegetables in one go.

Bananas: It is impossible in most cases to extract juice from a banana so it is best to blend it and then add it to your juice afterwards.

Centrifugal Juicers: These are good basic juicers which will work with most types of ingredients. They will juice at a high speed, however this can cause the juice to become quite frothy. Also as the pulp is collected in the basket it will sometimes have to be emptied before another batch of juice is made. These types of juicers are not good at juicing ingredients such as leaves or wheatgrass.

Damage: Juicing allows you to use ingredients that are damaged or look less than perfect, presenting them attractively as a drink.

Environment: Leftover pulp makes great fertiliser in the garden or compost heap.

Ice: Freeze juice in ice cube trays or moulds for healthy ice lollies. Jug: If the juicer doesnâ&#x20AC;&#x2122;t come with a jug

then you need to make sure that you fit the right sized container under the pouring spout.

Kids: Use brightly coloured ingredients to get children consuming their fruit and vegetables.

Leaves: Ingredients such as watercress,

spinach and herbs juice best if they are enclosed in other vegetables, or pressed in a tight ball, and other fruits and vegetables are fed through afterwards to ensure they are transported through.

Masticating Juicers: These crush the

fruit instead of blending it. This extracts more juice from the pulp and therefore they produce more juice. These juicers tend to be quieter than centrifugal juicers and do not create as much froth.

Nutrient Loss: Minimise the loss of

nutrients if you are storing your juice by putting it in a chilled flask with a tight lid, this will slow down the oxidation process.

Organic: Try to buy organic fruit or

vegetables, or grow your own. Therefore you will know exactly what is going in to your body.

Peeling: Some juicers work fine with whole fruit, however many will need you to peel the ingredients first.

Quantities: Different ingredients

will produce various amounts of juice. Experiment with recipes to give you a good idea of how much juice certain fruits and vegetables produce.

Washing: Juicers that have parts that go

in the dishwasher will be easier to clean. Otherwise, whilst you are juicing, run a bowl of soapy water and place the removable parts in it to soak. This will remove the stuck pulp. Donâ&#x20AC;&#x2122;t soak it for too long however as the parts can rust.

X-(Extra Fluids): Water is vital for health

as up to 80% of your brain cells are made up of it. Juice is high in fluids, unlike coffee, tea and fizzy drinks which are diuretics, and will dehydrate you.

Yield: This is the term used to describe the amount of juice a machine produces.

Remove: Cut away any rough stalks and stones from the fruit before juicing it. Size: The ingredients will only need to be

chopped to the size of the feeding tube. Some juicers are large enough to fit whole ingredients in.

Twin Gear Juicers: The most effective

machines available which can juice most types of fruit and vegetables. They work considerably slower than most machines; however they tend to be considerably more expensive.

Zest: Try cutting a thin strip of lemon or lime rind to decorate your juice glass.

Unwanted froth: There are a few ways to

reduce unwanted froth in the juice. One way is by adding the harder ingredients after the softer ones. Also some jugs that come with juicers have a lip that separates the froth as you pour it. Otherwise simply remove it with a spoon, or spray the juice with a mist of water.

Vegetables: Vegetable juice is extremely

healthy however you may want to add a little fruit to sweeten it. Carrots, Apples or Grapes are all good to use as sweeteners.

For perfect juice try the Antony Worrall Thompson Professional Juicer JE15 Find out more >

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perfect Butternut THE

Squash & Sweet Potato

perfect Summer THE

Fruit Cocktail

Y FOODS

Making baby foods is such a wonderful thing to do, after all it is your child’s first taste of food!

Making large quantities and freezing works really well, and at first you can use ice cube containers as they only need a small amount. We suggest starting off with vegetables as fruits are naturally sweet and, of course, your baby would prefer sweet things!

Once your baby is older you could simply puree up whatever you’re having for dinner.

Try to use vegetables and fruit that are in season. Tinned fruits are very good, but only buy in natural juice. Once your baby is older you could simply puree up whatever you’re having for dinner, but only if there is no added salt. Some favourite combinations include: Mango and Banana; Blueberry and Apple; Carrot, Broccoli and Parsnip; Aubergine and Red Pepper, Raspberry and Pear; Peach and Banana; and Apricot and Apple. When first weaning a baby it is a good idea to start your baby off with 1 flavour at a time and persist with different foods - it is a proven fact that it can take 44 tries for a child to like a taste!

Create the perfect blend for your little one with a Breville 3 in 1 Hand Blender VHB061 Find out more >

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SOUPS Homemade soup is so simple and delicious for a comforting lunch or dinner. And the great thing is, soups can be made all year round with whatever vegetables are in season at the time.

Soups are an excellent way of increasing your vegetable intake too. To make your soups extra smooth, sieve once cooked. The rules for making a soup are simple; always use a really good stock, and do not overcook the vegetables. A pea and mint soup can be made by bringing the stock up to the boil, then adding frozen peas and fresh mint. Once simmering it is ready to blitz and serve. All this literally takes five minutes. Simple! There are many ways to garnish and transform a soup; a swirl of crème fraîche, croutons, fresh herbs, pesto

topping, or if you want a creamy soup simply add cream at the end – all of this will make a bowl of soup much more appetizing. Why not serve in a tea cup or mug for a change?

The rules for making a soup are simple; always use a really good stock, and do not overcook the vegetables.

perfect THE

TOMATO SOUP

& STOCKS All stocks are really worthwhile doing, they will make a gravy, soup, casserole or sauce so much more delicious. Also they are a very good way of using up ingredients so that there is minimum of waste.

perfect THE

CHICKEN stock

perfect THE

BEEF stock

To get extra flavour you can lightly salt the bones before cooking. Never use fatty bones or meats as this will give you a cloudy stock that is too high in fat. Vegetables that make great stocks include leeks and fennel; these are particularly good for fish stock. Thyme and bay leaves are a fantastic addition to meat and vegetable stocks.

perfect THE

vegetable stock

perfect THE

FISH stock

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FREEZING GUIDE Freezing food is one of the best ways of storing food safely if a few simple guidelines are followed.

 Quick guide Do • Make sure your freezer is running at -18 degrees Celsius • Wrap food well • Only freeze fresh food • Treat thawed food as any other perishable food • Wait for food to be completely cooled before freezing

Don’t • Re-freeze raw meat • Freeze eggs in shells, canned food, foods containing mayonnaise, cream and milk • Re-freeze food more than once in any one state (i.e. you can’t re-freeze raw meat but you can freeze it again after its been cooked but not re-frozen after that)

 Raw meat can be frozen and then defrosted, but should not be re-frozen again whilst it is still raw.

31 62

• Freezing food inactivates the microorganisms and bacteria, but it doesn’t kill them completely, so once the food is thawed it must be treated as any other perishable food. • Food should only be frozen once in one state. For example raw meat can be frozen and then defrosted, but should not be re-frozen again whilst it is still raw. If it is then cooked it can be frozen and defrosted again safely, however it is not safe to then re-freeze it a second time. • You can freeze most foods; however there are some exceptions such as eggs in shells and canned food. Other foods containing cream, mayonnaise and milk, and products such as whole strawberries and lettuce can be frozen but their quality will considerably deteriorate. • Always only freeze fresh food and most manufacturers recommend that food is frozen on the day it is purchased. • Wait for food to be completely cooled before freezing. Warm food can raise the temperature of the freezer which can affect the other stored food. Also the slower the freezing, the more likely large ice crystals will form. • Always wrap the food well in cling film, freezer bags or store it in a plastic container to avoid tainting the other foods or developing freezer burn. Freezer burn will not cause the food to be unsafe but parts to be dry and grey coloured as the surface of the food comes in contact with the air.

Thawing... If necessary, food should always be completely defrosted before it is heated. This is vital with raw meat and fish as when they are cooked they may never reach a safe temperature.

...& Cooking Meals such as casseroles and lasagnes can be cooked from frozen. They are best heated slowly on a low temperature first and then cooked on a higher temperature once they are defrosted, ensuring they are completely heated through.

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MAKE COOKING SIMPLE Discovering a new recipe or cookery book is an exciting experience, but cooking terms can seem very confusing – especially if you’re new to cooking. So to help decipher those tricky terms, we’ve come up with our top, one-stop glossary guide to get you cooking quicker and with confidence!

Al dente: Often used in pasta recipes this means cooking the pasta until it’s just about done – you will have to keep checking the pasta so it doesn’t become soft and overcooked. 33 64

Au gratin: This term is

used for baked dishes where the dish is topped with cheese then cooked in the oven.

Beat: Referred usually to

eggs. The best way to beat eggs is to hold a large bowl close to you with one hand and whisk the eggs with the other.

Blanch: This method helps loosen the skins of vegetables. You put the food briefly in boiling water and then plunge into cold water. Braise: Means to slowly

mixture also becomes fluffy because air gets trapped inside.

This reduces the volume, concentrates the flavour, and thickens the mixture.

Dice: Simply means cutting

Sauté: Cooking a food in a

food into square pieces.

Fillet: This means removing the bones – usually done in meat and fish dishes.

Fold: To gently mix one

food or mixture into another. Usually, the lighter food is folded into the heavier food or mixture.

Marinate: A sauce

(marinade) is poured over meat or poultry to soak up the juices before cooking. Depending on the recipe, the food might be left to marinate for anything from a few minutes to overnight in the fridge – the longer you leave it, the stronger the flavour.

cook foods in a small amount of liquid in a tightly covered pot for a moist, tender dish.

Mince: Cutting food into

Butterfly: Usually referred

Poach: This method

to a chicken dish – you cut the meat or poultry in half (not cutting all the way through). When you spread it open the meat will then look like a butterfly – hence the name!

Cream: Means to rapidly

mix the ingredients with a mixer until smooth and creamy. When you cream butter or other fats, the

very fine pieces.

uses water to gently cook food. The water is brought to a simmer and then the ingredients are added to the pan – this is a common and healthy way to cook eggs.

Puree: Simply mashing food until it’s completely smooth. Reduce: Boiling a liquid in an uncovered pot or pan to evaporate some of the liquid.

small amount of fat – usually done with potatoes.

Score: To make shallow

cuts in the surface of food just before cooking or baking to allow for shorter cooking time.

Season: Adding salt and

pepper to a dish so it’s suitably seasoned to taste.

Sear: Using high heat to quickly brown the surface of a food to seal in the juices. Simmer: Cooking food in a

liquid just below the boiling point.

Slice: Cutting the food into

even pieces.

Sweat: Cooking food over a

low heat in a small amount of fat in a covered pot or pan so it cooks in its own juices until soft, but not browned.

Whip: To incorporate air

into a mixture by beating rapidly. Eggs and cream are often whipped.

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recipes

Soups & Starters

Fish Dishes

Beef DISHES

POULTRY DISHES

114

Lamb Dishes

134

PorK DISHES

150

Pasta & Risotto

164

vegetarian DISHES

174

sides & Snacks

192

Desserts

204

Baking

224

Drinks

236

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Flat Breads with Three Dips The flat breads are really easy to make and can be served as an accompaniment to the following dips. Alternatively use flour tortillas, tortilla chips or breadsticks. You can choose to serve either one or all of these dips as they all complement each other in flavour.

What you need

How it’s done

Flat breads

1 sachet of dried fast action yeast (7g)

In a bowl dissolve the yeast and sugar in half the water.

15g sugar 315ml (10½fl oz) tepid water 500g (17½oz) strong bread flour 15g salt 4 tbsp olive oil Some extra flour for dusting In a bowl dissolve the yeast and sugar Spicy chickpea dip 400g (14oz) chickpeas (drained) 1 tsp ground cumin ½ tsp coriander ½ a red chilli (de-seeded) 1½ cloves of garlic Squeeze of lemon juice 1 tsp crème fraiche Olive oil (about 2 tbsp)

Sieve out the flour and the salt onto a clean work surface. Make a well in the centre and pour in the dissolved yeast mixture. Using your hand, “stir” the middle of the mixture and slowly bring in the flour to the centre until the liquid is soaked up. Then gradually pour in the rest of the tepid water into the centre and work it into a moist dough. Add or take away a little of the water if you feel it needs it. With floured hands knead the dough until it’s elastic and smooth. Place the dough onto a baking tray and score the top a couple of times with a knife and then cover with cling film. Leave it to prove for about 40 minutes until it has grown by twice its original size in a warm place. Split the dough into 5 pieces and roll out into a large circular shape that is thinner than a normal pizza base.

Tomato & avocado salsa 4 large ripe tomatoes 1 red chilli ½ tsp ground cumin ½ tsp ground coriander

Pre-heat a baking tray in an oven at 220°C/gas mark 7 and then drizzle it with the olive oil. Cook the flat breads on it for about 6-8 minutes turning once and then drizzling with some more oil. Alternatively cook in the oil on a hot griddle pan until charred.

Juice of 1 lime

Spicy chickpea dip

1 small red onion

Put the chilli, garlic and some of the olive oil in to a food processor and finely chop. Add the rest of the ingredients and pulse until mixed. Don’t worry about getting the chickpeas completely smooth as it is nicer if there is a mixture of smooth and smashed chickpeas.

2 medium-ripe avocados (halved, stoned) 2 tbsp extra virgin olive oil 8 tbsp of roughly chopped coriander leaves Salt and black pepper

Tomato & avocado salsa

Garlic Aioli

Roughly chop the tomatoes, avocado and onion into big chunks and add to a food processor along with the other ingredients. Chop with quick pulses until all the ingredients are combined. Alternatively you could chop the ingredients using a knife.

1 garlic clove (peeled and crushed) 1 tsp salt 1 large free-range egg yolk 1 tsp Dijon mustard 250ml (8½fl oz) extra virgin olive oil

Garlic Aioli

250ml (8½fl oz) olive oil

Put the egg yolk and Dijon mustard in a bowl and mix using a whisk or an electric whisk. Gradually add both types of olive oil in as a steady stream as possible until the mixture is thick and yellow in colour. Then add the garlic, salt and the lemon juice and mix in.

Salt and pepper

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Deep Fried Camembert What you need 1 large camembert, cut into 8 portions 1 tbsp seasoned flour 1 beaten free-range egg 50g (1Â˝oz) dried breadcrumbs Approximately 1 litre (34fl oz) oil for deep frying

How itâ&#x20AC;&#x2122;s done Coat the Camembert portions in flour, then egg and then the breadcrumbs. Repeat the process, to ensure a good coating. Freeze or chill the coated Camembert portions for at least 30 minutes. Heat enough oil in a large pan and when it is hot enough, deep fry the portions for about 4 minutes. It is essential that the Camembert potions are well chilled right up to the moment they are fried; otherwise the cheese will become over-ripe, and ooze out of the coating during frying. After cooking, drain on kitchen paper and serve hot with Cranberry or Redcurrant sauce.

For perfect deep fried camembert try the Breville Stainless Steel Deep Fryer VDF042 Find out more >

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Chilli Sweet Potato Soup How it’s done

What you need

In a large sauce pan, sauté the onion with a little olive oil until it is soft and then add the sweet potato. Cook for another 2 minutes.

1 large sweet potato (peeled and cut into chunks)

Add all the remaining ingredients except the fresh coriander to the pan and then stir well.

1 large squeeze of tomato puree

Cover and cook for 40 minutes until the sweet potato is tender.

1 small piece of ginger (peeled)

Add the ingredients to a blender or processor with the fresh coriander and blend until it is smooth.

1 tsp cumin (ground)

If you prefer a thinner soup you may want to add some stock or water to it.

½ an onion (finely chopped) 2 garlic cloves, chopped ½ a red chilli 1 tsp coriander (ground) 1 tsp chilli flakes Dash of Lee & Perrins Salt and pepper 500ml (17fl oz) of vegetable stock Large handful of coriander

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4-6

Smooth Style Gazpacho

A smooth and sophisticated version of this wonderful chilled soup.

How it’s done

What you need

Ensure that all your ingredients have been prepared in advance.

1 thick slice white bread, crusts removed and broken into large chunks

Place the bread, vinegar, garlic, sugar and chilli into a blender.

10ml (2 tsp) sherry vinegar

Next puree the mixture whilst carefully removing the measuring cap, then pour the olive oil in a thin stream through the pouring hole. Carefully add the tomatoes, tomato ketchup, tomato juice, spring onion, red pepper, cucumber and pesto. Replace the measuring cap and continue blending.

5ml (1 tsp) caster sugar

1 garlic clove, peeled ½ fresh red chilli, chopped 30ml (2 tbsp) extra virgin olive oil 225g (8oz) vine tomatoes, skinned, deseeded and chopped 10ml (2 tsp) tomato ketchup

Season to taste and serve chilled, in bowls.

200ml (7fl.oz) tomato juice

Drizzle with olive oil to garnish.

2 spring onions, sliced

Serving suggestion: Try filling an ice-cube tray with olive oil, then freezing it to make olive oil ice cubes which can be served with the soup instead of the olive oil drizzle.

100g (3½oz) roasted red pepper, sliced* ¼ large cucumber, peeled and roughly chopped 10ml (2 tsp) pesto Salt and freshly ground black pepper *You can buy ready prepared roasted peppers in a jar, in all major supermarkets.

For a smooth gazpacho try the Antony Worrall Thompson Intelligent Blender VBL030 Find out more >

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Tomato and Chickpea Soup What you need Olive Oil 2 carrots, chopped 1 leek, chopped 1 potato, peeled and chopped 2 garlic cloves, finely chopped 1 tbsp finely chopped rosemary 400ml (13½fl oz) vegetable stock ½ a tsp of sugar 2 x 400g (14oz) chopped tomatoes 410g (14½oz) chickpeas drained and rinsed 1 tbsp of dried mixed Italian herbs Salt and pepper

How it’s done Put the vegetables in a large saucepan with the garlic, rosemary, Italian herbs, stock and sugar. Season with salt, pepper and stir. Cover and cook gently for 25 minutes or until the vegetables are tender. Add the tomatoes to the pan and cook for a further 10 minutes. Then using a hand blender carefully puree until smooth. Keep the blender flat on the bottom of the pan to avoid splashing. Once it is smooth, add the chickpeas and heat through for approximately 5 minutes, stirring occasionally and seasoning to taste. Serve warm with toasted French bread and melted cheese.

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Roasted Red Pepper and Tomato Soup How itâ&#x20AC;&#x2122;s done

What you need

Place the peppers (cut side down), onion, tomatoes and garlic on a baking tray.

3 red pepper, de-seeded and halved

Cook in pre-heated oven for 30 minutes at 200Â°C /gas mark 4 or until tender and well browned.

4 large plum tomatoes

Leave the vegetables to cool for 10 minutes then peel them. Place the vegetables and half the stock into a food processor or blender and blend until smooth.

350ml (12fl oz) vegetable stock

1 onion, unpeeled and halved 4 garlic cloves, unpeeled 15ml (3 tsp) tomato puree Salt and pepper

Place in a pan and add the remaining stock and tomato puree. Bring to the boil. Season to taste and serve.

For a perfectly blended soup try the Antony Worrall Thompson Intelligent Blender VBL030 Find out more >

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4-6

Quick Chicken Liver Pâté What you need 175 g (6 oz) unsalted butter, softened 450g (1 lb) chicken livers, trimmed and cleaned 2 shallots, finely chopped 1 tsp soft thyme leaves 2 cloves garlic, finely chopped 2 tbsp brandy 2 tsps anchovy essence ½ tsp ground black pepper 55g (2 oz) clarified butter, melted

How it’s done Heat 15g (½ oz) of the butter in a frying pan until foaming. Add half the livers and fry quickly on all sides for about 4-5 minutes until golden, but still pink in the middle. Repeat with a second batch of butter and livers. Place the livers and any juices into a food processor or blender. In the same pan, heat another 15 g (½ oz) butter, add the shallots, thyme and garlic, and cook over a moderate heat until the shallots are soft but not coloured. Add the brandy, anchovy essence and pepper, and scrape the bottom of the pan to release the thick juices. Place everything in the food processor or blender, including the remaining unsalted butter. Blend on speed 2 until smooth. If you want a very smooth pâté, pass the mixture through a fine sieve and put in a bowl. Cover with clingfilm, cool, and then refrigerate. If not using within 48 hours, cover the top with clarified butter.

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Fish dishes

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1 82

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Fragrant Steamed Fish with King Prawns and Rice What you need 1 shallot (peeled and chopped) 2 small pieces of fresh ginger (peeled) 3 garlic cloves (peeled) 3 kaffir lime leaves (optional) 2 large bunches of fresh coriander (leaves removed, stalks kept) ½ a tsp cumin 2 large spoons of fish sauce ½ a red chilli (halved and deseeded) 2 tsp oil 5 tbsp soy sauce 2 limes (juice and the zest) 200ml (7flo oz) of coconut milk 400g (14oz) basmati rice 4x boned fish fillets (sea bass, sea bream, salmon, cod all work well)

How it’s done In a food processor put the shallot, kaffir lime leaves, cumin, fish sauce, oil, coriander stalks, the coriander leaves, the ginger, garlic, halved chilli’s, soy sauce, lime juice and zest and the coconut milk. This will make a fragrant curry paste. Alternatively process the ingredients with a blender. Cook the rice until just undercooked and then spread out in a steamer basket. Spread the paste over the rice and then lay your fish and prawns over the top. Turn on the steamer and cook for approximately 15-20 minutes. When the fish is cooked and the prawns are pink remove the steamer lid and scatter the remaining coriander over the fish. Steam for a further minute and then serve.

12 large king prawns More coriander leaves (for serving)

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Caramelised Scallops wrapped in Pancetta What you need 70g (2½ oz) pancetta 8 to 12 scallops, cleaned with coral and muscle removed 1 ½ tbsp olive oil A sprig of rosemary or thyme for each scallop 100g (3½oz) of rocket 3 chicory leaves separated ½ lemon, juiced 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard 1 lemon (cut into segments)

How it’s done Cut the pancetta into thin strips and then wrap it around each scallop, securing it with a rosemary or thyme sprig. Season the scallops with salt and pepper. Heat some olive oil in a pan and add the scallops, cooking for approximately 2 minutes on each side until they are golden and the pancetta is crispy. Chop the chicory leaves into smaller pieces and then in a mixing bowl mix them together with the rocket, olive oil, balsamic vinegar, Dijon mustard and lemon juice. To present this attractively, place a metal ring on a plate, spoon in the salad and then carefully lift the ring off and gently push the salad out. Surround the salad with a few scallops and then drizzle with any remaining dressing. Add a lemon segment to each plate.

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Grilled Mackerel with Chilli and Horseradish How itâ&#x20AC;&#x2122;s done

What you need

Slash the mackerel twice on each side and place a little chilli in each cut. Season with black pepper and rub with the olive oil.

4 fresh small whole mackerel, heads removed, gutted and well cleaned

Place the fish under a medium grill and cook for 5-7 minutes on one side and then turn over for a further 2-3 minutes. The skin should be crispy and the fish cooked through and flaky.

1 tbsp olive oil

Mix the spring onions, horseradish, dried chilli and rosemary and then add the lemon juice and a dash of water to give it a pouring consistency.

2 tsp chopped rosemary leaves

Drizzle over the mackerel and serve.

1 tbsp red chilli, de-seeded and diced 4 spring onions, finely sliced 4 tsp grated (not creamed) horseradish 1 tsp dried chilli flakes juice of 2 lemons ground black pepper

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Cod with a Parmesan Crust & Tomato Sauce

How it’s done Roughly tear the bread and put it into a food chopper or processor. Then add the parmesan and lemon zest. Chop for about a minute until the mixture resembles breadcrumbs. Alternatively you can rub the bread between your fingers so it crumbles and then stir in the grated parmesan and lemon zest. To make the fish heat the olive oil in a large frying pan on a medium heat and place the fish so they lie flat on the base of the pan. Cover with a lid. Cook for about 3 minutes and then push the pieces of butter around the fish. Pour in the lemon juice and the thyme leaves. Cook for a further 5 minutes, depending on the thickness of the fish.

What you need 2 tbsp of olive oil 4x cod loins (skinned and boned) 1½ slices of white bread (a couple of days old works best) 40g (1¼oz) freshly grated parmesan The zest of one lemon The juice of two lemons 30g (1oz) butter A handful of fresh thyme (leaves picked) Tomato Sauce ½ an onion chopped 1 garlic clove, crushed

You can test to see whether the fish is cooked by seeing whether the fish is soft and flaky. When it is cooked, turn the heat down to low.

½ can of chopped tomatoes

Meanwhile, In a separate pan slowly heat some olive oil and sauté the onion and garlic until they are soft. Then stir in the chopped tomatoes, sugar, the lemon juice, the dried herbs and the basil. Season to taste and leave it to warm gently.

Salt and pepper

1 tsp of dried mixed Italian herbs ½ tsp of sugar 1 tbsp lemon juice handful of fresh basil, finely chopped

Remove the fish pan from the heat and spoon a little of the oil and lemon juice that is in the frying pan over the fish. Then sprinkle in the breadcrumb mixture so it coats the fish. Place the pan under a medium grill for 1-2 minutes and let the crust turn golden. Serve the fish with the tomato sauce drizzled around it and some more freshly grated parmesan.

Serving Suggestion: Mix the tomato sauce with rice and serve with the cod for a Mediterranean twist.

For perfect breadcrumbs use the Antony Worrall Thompson Intelligent Food Processor VFP013 Find out more >

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Atlantic Salmon Steak with Tarragon and Pepper Crust What you need 4 Atlantic salmon steaks - weighing approx 180g (6Â˝oz) each 2 tbsp olive oil 2 tbsp dried tarragon leaves Freshly ground black pepper 1 lemon, juiced Lime or lemon wedges

How itâ&#x20AC;&#x2122;s done Combine the olive oil with the tarragon, lemon juice and generous amount of black pepper. Heat a grill on a medium to low heat and then place the salmon underneath it. Cook for approximately 6-10 minutes until it is cooked through to your liking Remove from the grill and coat it in the tarragon mixture. Place it back under a hot grill for about 3 minutes until it forms a golden crust.

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Spaghetti with Halibut and Parsley What you need

How it’s done Cook the pasta in plenty of boiling salted water, until al dente – about 5–7 minutes.

325g (11½oz) dried spaghetti 2 tbsp olive oil

Finely chop and mix together the garlic, chilli flakes 1 garlic clove, finely chopped and anchovy fillets. 1 pinch of dried chilli flakes Heat the olive oil in a frying pan, add the garlic, 4 anchovy fillets, chopped chilli flakes and anchovy fillets, and cook, stirring 55g (1½oz) fresh breadcrumbs regularly, until the anchovies have disintegrated. 275g (10oz) halibut fillet, cut into Add the breadcrumbs and fry until golden. 2½cm (1in) cubes Remove and set aside. Salt and ground black pepper Add the fish to the same pan and fry over a high A small bunch of chopped heat, turning the pieces over gently, for about 5 flat-leaf parsley leaves minutes or until the fish is just cooked. 1 tbsp extra virgin olive oil Drain the pasta and stir in the breadcrumb and 2 tsp lemon juice chilli mixture. Scatter the fish over the top and season with salt and pepper.

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Fragrant Salmon Salad What you need Half a cucumber, peeled, seeded and cut into 1cm (Â˝in) chunks 3 shallots, thinly sliced 200g (7oz) cherry tomatoes, halved 1 carrot, peeled and very finely sliced 12 mint leaves, shredded 1 small bunch of coriander, roughly chopped 2 baby gem lettuces, each cut into 8 wedges 1 large can (418g/14oz) Alaska wild salmon, drained Dressing Juice of 3 limes 1 tbsp soy sauce 1 tsp soft dark brown sugar 1 tbsp sweet chilli sauce

How itâ&#x20AC;&#x2122;s done Place all the ingredients for the dressing into a bowl and mix together. Mix the cucumber, shallots, cherry tomatoes, carrots and herbs, and toss with enough dressing to coat. Arrange four pieces of gem lettuce at the bottom of each of four bowls and top with the dressed salad. Then break up the salmon and scatter over the top. Drizzle over any remaining dressing.

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Slow Cooked Paella with King Prawns How it’s done Heat a little of the olive oil in a pan and add the chicken cubes. Cook on a moderate heat for about 10 minutes until they are completely cooked through. Remove from the pan and place in a casserole dish. Heat some more oil in the pan and add the bacon and the chorizo and fry on a high heat for approximately 5 minutes until it is crisp. Turn down the heat and then add the onion, pepper, garlic and chilli and cook for another 5 minutes until the onions and pepper are soft. Add the rice to the casserole dish along with the bay leaves, thyme, white wine, stock, paprika, saffron and lemon juice and stir until all combined. Season to taste. Cover and cook for about 40 minutes in the oven at 180°C/gas mark 4, stirring occasionally until all the liquid is absorbed. When it is cooked, stir in the tomatoes and the prawns and the peas and cover again to cook for a further 5 minutes.

What you need 350ml (12fl oz) chicken stock ½ tsp saffron strands 4 chicken breasts, cubed 120g (4¼oz) cooked jumbo king prawns 4 rashers of streaky bacon 100g (3½oz) sliced chorizo (optional) Extra virgin olive oil 1 large onion, chopped 3 garlic cloves, crushed 2 red peppers, chopped ½ a can chopped tomatoes 250ml (8fl oz) of white wine 1 tbsp of lemon juice 1 tsp paprika 1 tbsp thyme leaves 100g (3½oz) frozen peas 550g (19½oz) short-grain rice

Season with a little salt and pepper and spoon on a large plate. Top with lemon quarters.

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4-6

Seared Tuna Sashimi with Spicy Lentil Salad

How it’s done Place the black peppercorns in a shallow tray and roll the tuna in them, pressing the pepper into the flesh. Then mix the wasabi paste into the mayonnaise until the desired spiciness is obtained. Refrigerate until its needed. To make the lentil salad, put the lentils in a saucepan and add the stock until it covers the lentils by about 2½ cm (1 in). Cook with the whole garlic cloves over a medium heat for 20-25 minutes until just tender. Drain, discard the garlic cloves and fold in the remaining salad ingredients. To make the dipping sauce mix the ingredients together with 5 tbsp iced water and leave for 30 minutes.

What you need 10g (½oz) black peppercorns, quite finely ground 450g (16oz) very fresh, trimmed tuna loin (preferably sashimi grade, otherwise buy from a good fishmonger) 2-4 tsp wasabi paste 6 tbsp mayonnaise Spicy lentil salad 250g (9oz) Puy lentils, washed Vegetable stock 3 garlic cloves 1½ red onions, finely diced Finely grated zest and juice of 1 lime

Heat a griddle pan with some oil in it on a very high heat. Place the tuna on it flat and cook for 30 seconds on one side and then again on the other. The peppercorns will now be nicely charred and aromatic. Set aside and, when it is cool, refrigerate until ready to serve.

1 tbsp extra-virgin olive oil

Remove the tuna from the fridge and cut into 8mm slices using a single draw of a very sharp long knife from top to bottom. The tuna will cut like butter so don’t be tempted to use a sawing motion.

5 tbsp light soy sauce

4 large red chillies, chargrilled or roasted, de-seeded and chopped Coriander leaves to garnish Dipping sauce ½ tsp of the juice from fresh grated ginger ½ tsp wasabi paste

To serve, place a heap of lentils on each plate. Lean the slices of tuna against the lentils. Garnish with coriander leaves and serve with the dipping sauce and wasabi mayonnaise.

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Marinated Salmon with Charred Asparagus What you need 4 boneless salmon fillets 2 tbsp dry white wine 1 tbsp brown sugar 1 tbsp soy sauce 1 tbsp olive oil 1 garlic clove (crushed) 1 small piece of ginger (finely chopped) Âź piece of chilli (finely chopped) 1 shallot (finely chopped) Salt and freshly ground pepper 300g (10Â˝oz) asparagus tips 30g (1oz) butter 1 tbsp of olive oil Sea salt

How itâ&#x20AC;&#x2122;s done Mix together the dry white wine, brown sugar, soy sauce, olive oil, garlic clove, ginger, chilli and the shallot. Season to taste. Coat the salmon in the marinade, cover and leave for a maximum of 12 hours in the fridge. Heat a griddle pan on a medium heat and add the butter and the olive oil to it. Cook the asparagus for approximately 5 to 6 minutes until tender and has charred lines. Carefully remove the asparagus and sprinkle with sea salt. Set the asparagus aside to keep warm. Add the salmon to the griddle pan, drizzling it with the marinade. Turn it carefully once and cook for 8-10 minutes until the fish is thoroughly cooked through and flaky. Serve the salmon on a bed of asparagus and a squeeze of lemon juice.

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Creamy Smoked Salmon Tagliatelle How it’s done Cook the pasta in salted water for approximately 8 minutes, or as directed on the packet if you are using dried pasta. Add a little olive oil to a frying pan and cook the garlic for 5 minutes. Once the pasta is cooked, drain and leave it to stand in a colander. In a large sauce pan heat the lemon juice, full fat cheese and milk on a medium heat. Then stir in the pepper and the dill.

What you need 120g (4½oz) of full fat cream cheese 50ml (2fl oz) of milk Olive oil ½ clove of garlic (chopped) 150g (5½oz) of smoked salmon 400g (14oz) tagliatelle Squeeze of lemon juice Black pepper Bunch of fresh dill, chopped

Add the pasta to the cream cheese mixture and gently stir in the smoked salmon. Leave it to cook for a further 30 seconds. Serve with a wedge of lemon and more black pepper if desired.

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beef dishes

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1015

2040

Makes Makes

Special Steak Sandwich

How it’s done

What you need

Mix together the balsamic vinegar, garlic, chilli and oregano in a small bowl. Add the steaks and leave to marinate for 2 hours.

2 x 115-140g (4-5oz) sirloin steaks, 1 cm, (½ inch) thick

Fifteen minutes before cooking the steaks, make the salsa. Gently heat the olive oil in a frying pan. Add the onion, garlic and chilli and gently cook for 5-10 minutes until the onion is soft and golden.

1 garlic clove, finely chopped

Add the tomatoes and cook for 3-4 minutes until the tomatoes begin to soften. Stir in the balsamic vinegar and oregano and cook for a further minute. Season to taste.

2 leeks, washed and thinly sliced

Melt the 25g (½oz) butter over a medium heat in a frying pan, add the leeks and cook for 8-10 minutes until wilted. Add the sugar and dry white wine and cook gently for 20 minutes until the leeks have caramelized.

4 thick slices of sourdough bread

Meanwhile, spread the 50g (1½oz) of softened butter on one side of each piece of bread and season. Grill the buttered side of the bread under a grill for 1-2 minutes and set aside. Place the rocket in a bowl and roughly crumble in the Roquefort cheese. Remove the steaks from the marinade and season with salt and pepper. Heat some oil in a grill pan on a high heat and cook the steaks for approximately 2-4 minutes on each side or to your cooking preference.

30ml (2 tbsp) balsamic vinegar 1 small dried chilli, crushed 5ml (1 tsp) fresh oregano, chopped 25g (½oz) unsalted butter, plus 50g (1½ oz) softened unsalted butter 30ml (2 tbsp) muscovado (dark brown) sugar 30ml (2 tbsp) dry white wine Salt and freshly ground black pepper 2 large handfuls rocket 50g (1½oz) Roquefort cheese Warm tomato salsa 25g (½oz) white flour 250ml (9fl. oz) beef stock 250 ml (9fl. oz) red wine 250 ml (9fl. oz) fresh cream Salt and freshly ground black pepper

To assemble the sandwiches, divide the rocket and Roquefort salad between two pieces of the toasted bread and top each with a steak. Spoon over the warm tomato salsa and top each with caramelized leeks and the remaining slices of grilled bread. Cut each sandwich in half on the diagonal and serve immediately. COMING NEXT...ROAST BEEF

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Beef Chow Mein What you need One thumb sized piece of root ginger, peeled 3 garlic cloves 4 tbsp tomato ketchup 4 tbsp hoisin sauce 3 tbsp soy sauce (use reduced salt if you prefer) 3 tbsp water 1 large pepper, de-seeded and chopped 5 spring onions, thinly sliced 400g (14oz) bean sprouts 50g (1½oz) mange tout 400g (14oz) lean steak (rump or sirloin), chopped in strips 500g (17½oz) medium egg noodles 1 tbsp sunflower oil

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How it’s done Crush the ginger and the garlic into a bowl then add the ketchup, soy sauce, hoisin sauce and 3 tbsp of water. Using a fork, crush and stir the ingredients together. Boil the noodles according to packet instructions and when they are cooked drain them. Heat the oil in a large wok on a very high heat. Add the beef and fry very quickly for about 3-4 minutes, stirring quickly with a wooden spoon. Add the pepper and the mange tout and cook for a further minute. Pour the sauce in the wok and stir well until bubbling. Then add the noodles, bean sprouts and spring onions until they are coated in the sauce. Leaving to cook for about 30 seconds until it is all heated through.

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Slow Cooked Ragu How it’s done

What you need

In a large pan or casserole dish, heat the oil and gently fry the onions, pancetta, carrot, celery and garlic for approximately 5 minutes. Stir in the mince and cook for another 5 minutes until browned.

Olive oil

Mix in the passata, tomatoes, beef stock and the brown sugar and then season to taste.

1 onion (chopped)

Cover and then let it simmer on a low heat for 2 hours, stirring occasionally.

1 large carrot (chopped)

Use this ragu for lasagne, cannelloni, spaghetti bolognaise and chilli con carne.

1 tbsp plain flour (remove)

500g (17½oz) lean minced beef 100g (3½oz) pancetta (or smoked bacon) 2 garlic cloves (chopped) 1 stick of celery (chopped) 200g (7oz) chopped tomatoes 150g (5½oz) passata 120ml (4fl oz) beef stock 50ml (1½fl oz) red wine Salt and pepper 1 tsp dark brown sugar

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Chicken and Beef Yakitori What you need 100ml (3fl oz) sweet soy sauce 3 tbsp rice vinegar 1 tbsp runny honey 4 tbsp dry sherry 1 tbsp Szechuan peppercorns, ground 2 garlic cloves, crushed to a paste 1 x 1 cm (½ in) piece fresh root ginger, grated 1 tbsp sweet chilli sauce 3 free-range chicken breasts, skinned and cut into 1 cm (½ in) cubes 325g (11½ oz) beef fillet or trimmed sirloin cut into 1 cm (½ in) cubes

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How it’s done Combine the first 8 ingredients in a bowl, then fold in the chicken and beef and allow to marinate for two hours. Thread 4 pre-soaked wooden skewers with the chicken and do the same with the beef. Cook the chicken and beef skewers under a grill, turning occasionally for 10 minutes or until they are cooked through. While the meat is cooking, brush from time to time with a little of the marinade. Serve with stir-fried vegetables and rice.

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Chilli Con Carne with Cheesy Tortilla Chips This is an extremely easy recipe and by adding the nachos and the cheese you can create a meal that children will love. Serve with rice, sour cream and guacamole for a true Mexican theme.

What you need

How it’s done

1 batch of the basic Ragu recipe (see pg 85)

In a frying pan heat some olive oil and fry the chilli for a few minutes.

½ a red chilli (de-seeded and finely chopped)

Add the kidney beans to a pan and cook in some water for 10 minutes until soft.

½ tsp of cumin

Heat the Ragu in a large pan and then stir in the kidney beans and the fried chilli. Add the cumin and the coriander. Cover and leave on a medium heat for approximately 15 minutes until it is completely heated.

½ tsp of coriander 400g (14oz) can of kidney beans (drained) 100g (3½oz) of tortilla chips A handful of chopped coriander leaves 100g (3½oz) of mature cheddar cheese 200g (7oz) of basmati rice

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Place the nachos on top of the mince and then sprinkle with the cheese and the coriander. Using oven gloves place the dish under a hot grill so that the cheese melts and the tortilla chips turn golden.

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Sundried Tomato Lasagne What you need

How it’s done Pre-heat the oven to 180°C/gas mark 4.

Olive oil

In a frying pan with some olive oil, brown the mince and then set aside.

500g (17½oz) lean minced beef 1 onion, chopped

Add the onion, mushrooms and bacon to the pan and 250g (9oz) mushrooms, chopped fry for 5 minutes. Add the mince back in and then stir 4 rashers of smoked bacon in the sundried tomato paste, the chopped tomatoes 400g (14oz) chopped tomatoes and the basil. 200g (7oz) sundried tomato paste Add half the mince to a square oven-proof dish and then top with four of the lasagne sheets. Pour 300g (10½oz) of the crème fraiche over and half the parmesan. Add another layer of the mince and the lasagne sheets and then finish with the remaining crème fraiche and parmesan. Top with the mozzarella cheese.

1 tbsp chopped basil leaves 60g (2oz) parmesan, gated

600ml (20fl oz) crème fraiche 250g (9oz) mozzarella cheese 8 lasagne sheets, dried or fresh

Bake in the pre-heated oven for 50 minutes until the cheese is golden and the middle is cooked through.

COMING NEXT...ROAST BEEF

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200 mins

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4-5

Steak, Mushroom and Ale Pie The steak filling can be prepared up to a day before and used when you are ready to eat it.

What you need

How it’s done

250g (9oz) shortcrust pastry

Pre-heat the oven to 190°C/gas mark 5.

250g (9oz) puff pastry

Coat the chopped steak with seasoning and flour. Heat the olive oil in a large pan and quickly brown the steak on a high heat. Remove the steak from the pan and set aside.

400g (14oz) good quality lean braising steak 2 tbsp plain flour Olive oil 250ml of beef stock 1½ garlic cloves (chopped) 1 small onion (diced) 5 large mushrooms salt and pepper 250ml (9fl oz) traditional ale 2 tsp cornflour mixed with a little water 1 egg beaten

Add a little more oil if needed and cook the mushrooms and onions until lightly browned. Then stir in the chopped garlic. Add the steak back to the pan and pour in the ale. Pour all the ingredients in to a large cooking pot and add the stock. Make a paste with the corn flour and a little water and stir into the sauce. Add a couple of bay leaves and cover with a lid. Place in the pre-heated oven Let it cook for about 2½ hours, stirring occasionally. Remove from the oven and allow it to cool slightly.

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This will cause the mixture to thicken. If you think it is still too runny, let it reduce by cooking it slowly in a pan over a low heat. Roll out the short crust pastry and line a buttered pie dish, removing any excess that is hanging over the sides. Pour the steak stew into the dish, adding as much gravy as you require. Then roll out the puff pastry and cover the pie with it. Cut a cross lightly in the middle with a knife. Brush the pastry with some beaten egg and then cook it in the oven for approximately 45 minutes until it is golden and crispy on top.

To create perfectly formed pies try the Antony Worrall Thompson Gourmet Pie Maker VTP099 Find out more >

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Aussie Burger What you need 500g (17Â˝oz) minced beef 1 cup fresh bread crumbs 1 small onion, peeled and finely chopped 1 tsp crushed garlic 1 tbsp dried parsley flakes 1 egg, lightly beaten

How itâ&#x20AC;&#x2122;s done Combine the first 6 ingredients in a large mixing bowl and mix thoroughly. Form the mince into 4 patties. Set aside. Place the patties under a hot grill or on a barbeque and cook for approximately 10-12 minutes turning occasionally until they are cooked through.

4 bacon rashers (cooked)

Lightly spread buns with butter or margarine.

4 hamburger buns or full grain rolls

Place a pattie on each bun and top with bacon, beetroot, tomato, tomato sauce and cheese. Add lettuce to the burgers and place reserved roll halves on top.

1 x 250g (9oz) tin beetroot slices, drained 2 x vine ripened tomatoes, thinly sliced tomato sauce 4 cheddar cheese slices Âź iceberg lettuce heart, shredded

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Marinated New York Cut Steak How itâ&#x20AC;&#x2122;s done Combine wine, oil, mustard and garlic in a screw top jar and shake well. Place the steaks in a shallow dish, not plastic or aluminium, and pour the marinade over. Allow to marinate at room temperature for 30 minutes to 1 hour.

What you need 4 New York cut steaks - cut 3cm thick 1 cup red wine 2 tbsp olive oil 1 tbsp Dijon style mustard 1 tsp crushed garlic

Remove steaks from marinade and place them in a grill pan with the marinade on a high heat. Cook for 3 minutes for medium rare on each side, and for medium 4-5 minutes on each side. Serve with creamy mashed potato and a crisp salad.

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Fillet Steak with Salsa Verde What you need Small handful of flat leaf parsley 6 basil leaves ½ small handful of mint leaves 1 pickled cucumber 1 garlic clove 1 tbsp capers, drained and rinsed 2 anchovy fillets, rinsed ½ tbsp red wine vinegar ½ tbsp fresh lemon juice ½ tbsp Dijon mustard 3 tbsp extra-virgin olive oil ground black pepper 5 x 125g (4½oz) fillet steaks

To achieve the perfect blend try the Antony Worrall Thompson 4-Blade Hand Blender Set VHB057 Find out more >

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How it’s done Coarsely chop the parsley, basil, mint and cucumber with the garlic, capers and anchovy fillets, or pulse gently in a food processor. Transfer to a non-metallic bowl and whisk in the red wine vinegar, lemon juice, Dijon mustard, all but 1 tbsp of the olive oil, plus 2 tbsp of cold water. Season with pepper. Set the salsa verde aside, covered with cling film, at room temperature. Cook the steak for 2-5 minutes on a grill plate on a high heat, depending on how rare you like your steak. Transfer the steak to a plate and set aside in a warm place for about 5 minutes. Serve with some of the salsa verde on the side.

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Spicy Beef Tortillas What you need

How itâ&#x20AC;&#x2122;s done Fry or barbeque the steaks

4 x 100g (3Â˝oz) sirloin steaks

Remove the steaks from the grill and stand for 4 minutes. Slice into strips diagonally, place into a bowl with avocado, pepper, rocket leaves, lemon juice and chilli powder. Toss to combine.

1 avocado peeled and sliced

Divide between the flour tortillas and fold to encase the filling, alternatively spoon into readymade tacos.

1 red pepper, deseeded and sliced rocket leaves 10ml (2 tsp) lemon juice 15ml (1 tbsp) chilli powder 4 flour tortillas or 8 tacos

Serve immediately with a fresh green salad and a dollop of soured cream.

COMING NEXT...ROAST BEEF

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Mini Meatballs in Red Wine Sauce

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How it’s done

What you need

Put the red wine and cream in a bowl, add the breadcrumbs and soak for 30 minutes. Heat half the butter in a non-stick frying pan. Add the onion and pan-fry over a low heat for about 8 minutes until soft and translucent. Remove from the pan and allow it to cool.

5 tbsp red wine

In a separate bowl, mix the onion and soaked breadcrumbs with the egg, minced beef (ground with the fine cutting plate) and chives and season with salt, cloves and pepper. With wet hands, form the mixture into little balls, about 1cm (½ inch) in diameter.

1 free-range egg

Heat the remaining butter in a large non-stick frying pan and fry the meatballs until a dark golden colour on all sides. Remove from the pan with a slotted spoon and keep warm.

White pepper

For the red wine sauce, stir the flour into the fat in the meatball frying pan and brown it a little. Stir in the stock and red wine and whisk to combine. Add the cream and allow the sauce to cook, covered, for approximately 10 minutes. Season to taste. Add the meatballs and simmer gently for 45 minutes, or until the sauce has thickened and the meatballs are thoroughly cooked and tender. Serve over buttered pasta and scatter with chopped parsley and grated Parmesan.

4-5 tbsp double cream 6 tbsp fresh breadcrumbs 50g (1½oz) unsalted butter 1 onion, finely chopped 450g (1 lb) minced or ground beef (processed with the fine grinding plate) 1 tbsp fresh chives, chopped Salt Pinch of ground cloves 2 tbsp fresh parsley, chopped to serve Fresh Parmesan cheese, grated, to serve Red wine sauce 25g (½oz) white flour 250ml (9 fl. oz) beef stock 250 ml (9 fl. oz) red wine 250 ml (9 fl. oz) fresh cream Salt and freshly ground black pepper

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Poultry dishes

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Roast Chicken filled with Green Pesto and Mozzarella

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How itâ&#x20AC;&#x2122;s done Put the pine nuts in a heavy skillet on the hob and heat gently for about 5 minutes, stirring until lightly golden. Be careful not to overcook as this will create an unusual flavour to the pesto. Put the garlic, basil, pine nuts and lemon juice into a food chopper or processor and chop into small pieces. Add half the parmesan and pulse again. Slowly add the remaining parmesan and the olive oil, tasting until you get the desired consistency and taste. It is better to make a slightly thicker pesto when using it as a filling for the chicken. Some people prefer quite a strong cheese taste, others prefer something a little subtler.

What you need 1 garlic clove 3 large handfuls of basil (leaves only) 30g (1oz) pine nuts 30g (1oz) freshly grated Parmesan cheese Olive oil A small squeeze of lemon juice Salt and pepper 4 boneless, chicken breasts 100g (3Â˝oz) fresh mozzarella 8 slices of prosciutto or smoked bacon

Pre-heat the oven to 200Â°C/gas mark 6. Cut the chicken and using a sharp knife or scissors to create a cavity in each piece. Open up the chicken and add a spoonful of pesto and a chunk of mozzarella. Seal the chicken by wrapping each piece with two rashes of the prosciutto or bacon, you can secure it further with a cocktail stick if required. Lightly oil a baking tray and place the chicken on it. Place the tray in the pre-heated oven and cook for 40-45 minutes depending on the thickness of the chicken. Test to see whether it is cooked by inserting a skewer in the thickest part of the meat and seeing whether the juices run clear.

For perfect pesto try the Breville Blender VHB060 Find out more >

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Duck with Berry and Port Sauce What you need 4 duck breasts, skin on Olive oil Salt and pepper 800g (28¼oz) medium potatoes, peeled and chopped in quarters 25g (¾oz) butter 2 tbsp créme fraiche Salt and pepper 200ml (7fl oz) port 200ml (7fl oz) chicken stock 1 tbsp thyme leaves 2 tbsp redcurrant sauce 100g (3½oz) fresh cherries 20g cubed butter 2 pak choi bulbs, leaves separated and washed Olive oil 2 garlic cloves, peeled and crushed 1 tbsp soy sauce

How it’s done Leave the cherries to soak in half the port. Cook the potatoes in some salted water until they are tender and then drain. Pat them with a kitchen towel to remove any excess moisture and place in a food processor with the butter, créme fraiche and some seasoning. Mix until smooth and creamy. Make a couple of slits in the skin and then rub in some seasoning into the duck and then place it into a large frying pan over medium heat with their skins down. Fry for approximately 4-5 minutes until the skin is golden brown and then turn them over to brown them on the other side. Remove the duck breasts from the pan and keep them warm. Remove any of the excess fat from the pan and then pour in the cherries and port. Maintain the heat and cook for approximately 30 minutes. Then re-add the duck, thyme and the chicken stock and bring to the boil. Once is has boiled turn the heat down so it simmers and then leave so that the liquid reduces and thickens. Carefully turn the duck over a couple of times so that it continues to cook evenly.

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Stir in the butter until it is melted, this will create a rich sauce. Remove the pan from the heat and remove the duck to rest for a few minutes. Add the chopped garlic, olive oil, soy sauce and a little seasoning to a mixing bowl and then stir in the pak choi leaves. Heat a little oil in a pan and then fry the pak choi with its dressing for a few minutes until it is slightly softened but not overcooked. Serve the pak choi with the mashed potato, the duck placed on top and the port sauce drizzled over.

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Roast Chicken Puff Pastry Bites with Pesto What you need 450g (16oz) puff pastry

How it’s done

1 free-range egg, beaten

Lightly oil a baking tray and pre-heat the oven 200°C/gas mark 6.

300g (10½oz) roast chicken cut into chunks

Roll out the puff pastry into 4 long pieces, about 12 cm in width and 16 cm in length.

4 tsp green pesto

Top halve the pastry with the chicken, a tbsp of pesto, 3 tomatoes and some cheese and fold the pastry over to make a pasty shape. Press the edges together to seal it. Repeat with the other 3 pieces.

12 cherry tomatoes 100g (3½oz) feta cheese

Brush the pastry with the beaten egg. Put the 4 pasties on the baking tray and cook in the oven for 15-18 minutes until they are golden brown.

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2-3

Chicken Kiev How it’s done

What you need

Mix together the butter, garlic powder and parsley and roll it into 2 log shapes

50g (1½oz) butter

Flatten out the 2 chicken breasts.

1 tsp chopped parsley

Place a roll of the butter mix into each breast and roll up, fold up the ends so that the butter is enclosed. Secure with a cocktail stick.

2 chicken breasts

Beat the egg and dip the chicken breasts into the egg. Make sure the chicken is fully coated in egg, then coat in flour and then the breadcrumbs.

½ tsp garlic powder

5 Wooden cocktail sticks 1 free-range egg 25g (¾oz) seasoned flour 25g (¾oz ) white breadcrumbs

Chill for 1 hour before frying so that the breadcrumbs remain stuck to the chicken. In hot oil, deep fry the chicken for approximately 15-20 minutes.

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Chicken Tikka Masala

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How it’s done Place all of the marinade ingredients into a food processor or chopper, excluding the chicken. Blend until smooth to form a paste. Put the chicken pieces in a large bowl, stir in the marinade, cover and put in the fridge preferably overnight.

What you need For the curry marinade 2 garlic cloves (peeled) ½ fresh red chilli (deseeded) 15g fresh ginger

Heat some more vegetable oil in a pan and then fry the onions, pepper, garlic, ground coriander, garam masalla and turmeric. Cook gently for about 10 minutes then add the tomatoes, yoghurt and ground almonds.

1 tbsp vegetable oil

Add the chicken pieces with the marinade and simmer gently for about 30 minutes until the chicken is thoroughly cooked.

100g (3½oz) coriander (stalks, keep leaves for the cooking sauce)

Finish with the fresh coriander leaves.

50g (1½oz) yogurt ½ tbsp garam masala 1 tsp tomato puree

400g (14oz) chicken breast (chopped) For the cooking sauce A little vegetable oil 2 garlic cloves, chopped 1 small onion, chopped ½ red pepper, chopped 2 tsp garam masala 1 tsp ground coriander seeds ½ tsp turmeric 1 x 400g (14oz) tin chopped tomatoes 30g (1oz) ground almonds A pinch of salt 100ml (3fl oz) plain yoghurt 100ml (3fl oz) double cream 50g (1½oz) coriander leaves

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Chicken and Mushroom Casserole in Red Wine Sauce What you need 4-5 skinless chicken breasts 25g (¾oz) butter Olive oil 5 shallots (chopped) 3 cloves of garlic (thinly sliced) 5 rashers of smoked streaky bacon (chopped) 200g (7oz) small button mushrooms 2 sprigs of thyme (leaves removed) 2 bay leaves Salt and pepper 500ml (17fl oz) red wine 100ml (3fl oz) chicken stock

How it’s done Pre-heat the oven to 180°C/gas mark 4 Heat some olive oil in a pan and when it has heated, add the bacon and cook for approximately 5 minutes until it is crispy around the edges. Then add the chicken and cook for a further 5 minutes until the surface is browned. Remove both the chicken and the bacon and set to one side. Turn the temperature down, add the butter and then stir in the shallots, garlic and mushrooms. Cook until the onions and mushrooms are golden, stirring occasionally. Add all the ingredients to a casserole dish and then pour in the wine and stock. Season with salt and pepper and add the thyme and bay leaves. Cover with a lid and cook in the pre-heated oven for about 45 minutes, until the chicken is cooked through.

For a perfectly succulent casserole try the Breville 4½ Litre Slow Cooker VTP041 Find out more >

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When it is ready to serve remove the chicken from the pot and keep warm. Leave the sauce and vegetables to cook uncovered, stirring occasionally until the sauce has reduced and thickened. For added thickness you can alternatively add 1 tbsp of

cornflour mixed with a little water to form a paste and stir this in, leaving it to cook, uncovered for another 10 minutes. When the sauce is at its desired consistency, place the chicken on plates and pour the sauce and vegetables over the top.

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Lemon and Black Peppered Chicken What you need Olive oil Â˝ lemon, juiced and zested 2 tsp parsley, freshly chopped 2 tsp thyme, freshly chopped A pinch of coriander 1 tbsp black pepper crushed 2x 100g (3Â˝oz) chicken breasts, boneless and skinless Salt

How itâ&#x20AC;&#x2122;s done In a small bowl mix together the lemon, parsley, thyme, coriander and black pepper with some olive oil. With a knife make 3 slashes across the top of chicken breasts. Place the chicken in a shallow non-metallic bowl. Spoon the mixture over the chicken, cover and leave to marinate for at least 1 hour or overnight in a refrigerator. Under a grill, cook the chicken along with the marinade for 8 -10 minutes until the juices run clear and the chicken nicely browned. Keep turning the chicken so that it is evenly cooked. Remove chicken breasts from the heat season to taste and serve.

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Turkey and Broccoli Filo Parcels How it’s done

What you need

Pre-heat the oven 200°C/gas mark 6.

2 tbsp vegetable oil

Heat the oil in a frying pan on a medium-high heat and fry the turkey pieces for 5 minutes.

200g (7oz) of turkey stir fry pieces, cut small

Meanwhile, place the broccoli in a pan of boiling water, slightly salted, for 25 seconds, remove and drain well.

50g (1½oz) broccoli, cut small

Add the cheese sauce, mustard, spring onions and broccoli to the turkey and season.

1 tsp English mustard

Take one sheet of filo pastry and brush with a little melted butter.

Black pepper

Repeat this process using the other three sheets of pastry, placing each sheet at an angle, to make a star shape.

6 sheets of filo pastry, cut in half

150g (5½oz) cheese sauce – home made, granules or fresh 2 spring onions, sliced 50g (1½oz) melted butter

Place some of the filling in the centre, then gather up the edges pinching tightly at the top. Brush all over with butter. Repeat with the other three sheets and filling. Lightly grease a baking tray, put the parcels on and bake for 20 minutes or until crisp and golden. Serve with lightly cooked green beans and cranberry sauce.

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4-6

Moroccan Lemon Chicken What you need

How it’s done

6 x 150g (5½oz) chicken, skinless and boneless

Score chicken breasts. Combine all remaining ingredients to make a marinade.

250ml (8floz) fresh lemon juice

Marinade chicken in a non-metallic bowl for several hours or overnight in a refrigerator.

30ml (2 tbsp) freshly grated lemon rind 90ml (6 tbsp) extra virgin olive oil 45ml (3 tbsp) honey 10ml (2 tsps) ground cumin 1 tbsp sweet chilli sauce 2 tsp sweet paprika 2 tsps ground coriander 90ml (6 tbsp) white wine 4 cloves garlic, chopped and grated 10g (½oz) freshly chopped mint 10g (½oz) freshly chopped parsley

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Cook the chicken under a hot grill or in a griddle pan. Whilst cooking, baste with the marinade. The chicken is cooked when the juices run clear. Serve with cous cous and yogurt.

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Southern Fried Chicken What you need 600ml (20fl oz) buttermilk or single cream 6 tbsp chopped coriander 6 garlic cloves, finely chopped 2 shallots, finely chopped 1½ tbsp dried chilli flakes 1 tbsp salt 4 large chicken breasts, skin removed 6 tbsp plain flour 1½ tsps celery salt 1½ tsps cayenne pepper 1½ tsps ground black pepper 1½ tsps paprika 600ml (20fl oz) vegetable oil

For perfect deep fried chicken try the Breville Stainless Steel Deep Fryer VDF042 Find out more >

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How it’s done Combine the buttermilk or cream with the coriander, garlic, shallot, chilli flakes and salt, making sure it is well mixed. Add the chicken, turn to coat and cover. Leave to marinate overnight or as long as possible. Combine the flour with the celery salt, cayenne, black pepper and paprika. Lift the chicken from the marinade and dip in the spiced flour to coat. Place the chicken in the refrigerator for 45 minutes. Fry the chicken in hot oil for 10 minutes each side until thoroughly cooked and golden.

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Chicken & Pancetta Casserole How it’s done

What you need

Cook the chicken in a frying pan in a little olive oil for 10-15 minutes until thoroughly cooked. Remove and set to one side.

Olive oil

In the same frying pan add a little more oil if required and cook the pancetta and onion for approximately 5 minutes, until soft. Then add the chopped leeks, mushrooms and butter and stir, seasoning well.

½ large onion, chopped

Turn the heat down to medium and cover the pan, leaving for about 30 minutes on a medium heat to slowly cook the vegetables.

Large knob of butter

When the vegetables are soft, add the chicken and the stock. Leave to simmer for a further 10 minutes and then stir in the cornflour which has been mixed with a little cold water to form a paste.

100g (3½oz) of pancetta or chopped smoked bacon ½ leek, chopped in slices 100g (3½oz) mushrooms 500g (18oz) chicken breasts, skinned Salt and pepper 1 tsp cornflour 500ml (17fl oz) chicken stock 100g (3½oz) garlic cream cheese

Leave to simmer until the sauce thickens and then stir in the garlic cream cheese to give it a lovely creamy flavour.

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Chicken & Bacon Lasagne

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How it’s done

What you need

Pre-heat the oven to 190°C/gas mark 4.

500g (17½oz) chicken breast, chopped

For the sauce, pierce the white onion with the cloves, peppercorns and the bay leaf and place in a pan with the milk. Bring it to the boil and then remove it from the heat for 20 minutes.

6 rashers of smoked bacon

In a frying pan cook the bacon, chicken and mushrooms for approximately 10 minutes until the chicken is cooked through and the bacon is crisp. Stir the crème fraiche in with the bacon, mushroom and chicken and set aside.

One red pepper, chopped

In the frying pan gently cook the pepper, red onion, courgette, aubergine and garlic for approximately 10 minutes until the courgette is lightly browned and the vegetables are soft. To continue making the white sauce, strain the milk into a jug, discarding the pepper, onion, cloves and the bay leaf. Melt the butter in a pan and stir in the flour, allowing it to cook for 5 minutes. When the butter and flour are combined, slowly add the milk, whisking until the mixture is smooth. Continue adding the milk and stirring until the sauce has thickened. Cook for a further 15 minutes to allow the flour to cook completely.

100g (3½oz) mushrooms 10-12 sheets of lasagne 2 tbsp créme fraiche 1 courgette, chopped ½ a red onion, chopped finely 1 small aubergine, chopped 1 garlic clove, finely chopped White Sauce 350ml (12fl oz) milk 1 white onion 1 bay leaf 2 cloves 6 black peppercorns 55g (2oz) butter 55g (2 oz) plain flour 25g (1oz) Parmesan cheese 85g (3oz) grated cheddar cheese

Turn the pan to a low heat and mix in the cheese until it is melted. In a large oven proof dish, add some of the chicken mixture, then a single layer of lasagne sheets and then the Mediterranean vegetables. Add another layer of the lasagne sheets, then the remaining chicken mixture. Finally pour the cheese sauce over and cover with the grated cheese. Bake in the oven for approximately 50 minutes until the cheese is golden and the centre is cooked.

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Lamb dishes

134

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4-5

Lamb Burgers with Tzatziki and Spicy Aubergine What you need

How it’s done

500g (17½oz) lean minced lamb

Warm pitta breads

1 garlic clove

In a food processor add the garlic, onion, mango chutney, chilli, cumin and fresh coriander. Process in short pulses until all the ingredients are chopped and combined but not too pureed. You can alternatively finely chop the ingredients and mix them together if you do not own a processor.

1 small onion, quartered 1 large tbsp mango chutney ¼ red chilli, de-seeded ¼ tsp of cumin 1 handful of fresh coriander 1 free-range egg, beaten Tzatziki 1 small tub of thick Greek yogurt 4 garlic cloves ½ a grated cucumber 1 tbsp olive oil 2 tsp lemon juice Spicy Aubergine 1 aubergine, sliced A small piece of fresh red chilli, very finely chopped Olive oil

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In a mixing bowl add the lamb and the egg and then stir in the chopped onion mixture. You want to work the mixture so that it holds together but it is not overworked. Shape the lamb with your hands into approximately 4 or 5 burger shapes and then place them on a tray covered in cling film. Leave them to chill for about 30 minutes. For the Tzatziki place the garlic in a food chopper or processor with the olive oil and lemon juice and a couple of spoonfuls of the yogurt. Blitz the mixture a couple of times until the garlic is chopped and combined with the rest of the ingredients. Transfer the remaining yogurt into a separate bowl and then stir in the garlic mixture.

Place the cucumber on some kitchen paper to absorb any excess water and then stir it through the yogurt and garlic. Put the sliced aubergine into a bowl with the olive oil and chilli and mix them around. Leave to rest whilst you cook the burgers. When you are ready to serve the burgers, brush them with a little oil on both sides to avoid sticking and then barbeque or fry on one side in a little oil for 5-7 minutes, depending on their thickness. At this stage put the aubergine on the barbeque or in a hot frying pan and turning occasionally, cook until golden brown and soft. Turn your burgers and cook for another 5-7 minutes on the other side until they are completely cooked through. Carefully open the warmed Pitta breads and add a couple of slices of spicy aubergine, a generous amount of tzatziki and a lamb burger.

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Lamb Curry with Chick Peas and Spinach What you need 600g (21oz) lean shoulder of lamb cut into 2cm (1 inch) pieces 1 tbsp plain flour 1 tbsp curry powder 2 tbsp olive oil 150g (5½oz) of tinned chick peas 300g (10½oz) of Greek yogurt 400g (14oz) tinned chopped tomatoes 2 tsp of cornflour, mixed with 1 tbsp of water 1 tsp ground turmeric 1 tsp ground coriander ½ tsp ground nutmeg ½ tsp ground cinnamon 1 onion, peeled and grated 1 tbsp freshly grated ginger 3 garlic cloves, peeled and crushed Finely grated zest of 1 orange 2 green chillies, deseeded and finely chopped 175g (6oz) baby spinach leaves

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How it’s done Pre-heat the oven to 180°C/gas mark 4. Place the lamb in a plastic bag and coat it with the flour and the curry powder. Shake the bag so the pieces are completely coated. Heat the olive oil in a large pan and brown the lamb on a high heat. You may need to do this in batches if necessary. Then transfer the lamb to a casserole dish. Combine the remaining ingredients together except the spinach and pour it into the dish over the lamb. Cook it in the oven for approximately 1-1½ hours until the lamb is tender. If you feel it is getting too thick you may want to add some chicken stock. At the end of the cooking time, stir in the spinach. Serve once the spinach has wilted and with a mixture of Basmati and wild rice.

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Mint and Chilli Lamb Skewers with Yogurt Dip What you need

How itâ&#x20AC;&#x2122;s done Cut the lamb into chunks that are about 3 inch squares.

700g (24Â˝oz) lean boneless lamb

Chop up the mint and chilli and put half in a bowl with the crushed garlic and olive oil. Stir in the lamb and leave it covered in the fridge until you need it.

1 garlic clove, crushed

Add the remaining chopped chilli, mint and one red onion, finely chopped, into the yogurt.

150g (5Â˝oz) natural yogurt

Bunch of fresh mint leaves 1 red chilli, deseeded 3 tbsp olive oil 2 small red onions

Slice the remaining onion into chunks. Thread the lamb and the onion onto 4 large skewers. (You may need to have soaked wooden ones in water to prevent them burning). Place the skewers under a hot grill for approximately 6-8 minutes, turning occasionally. Drizzle them with the marinade as they cook. Serve them with basmati rice and the yogurt dip.

COMING NEXT...ROAST BEEF

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120 mins

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Slow Cooked Lamb with Rosemary

140

How it’s done Remove the excess fat from the lamb. Place it in a bowl and, with a knife, make a few incisions in the flesh of the meat. Cover the lamb with some olive oil and garlic, and then rub the sprigs of rosemary together between your hands and sprinkle it over the lamb.

What you need 450g (16oz) stewing lamb, roughly diced 12 small rosemary sprigs 2 cloves of garlic, sliced Olive oil 2 carrots, chopped

Using a fork work the marinade into the meat by pushing it into the incisions and stirring it so that it is fully coated. Season it with some salt and pepper and cover, leaving it to rest in the fridge for a few hours or overnight if possible.

2 sticks of celery, chopped

Pre-heat the oven to 180°C/gas mark 4.

400ml (13½fl oz) red wine

Heat some olive oil in a large pan and brown the lamb all over, turning occasionally.

2 small onions, chopped 3 sprigs of thyme 2 sprigs of rosemary 200ml (7fl oz) of chicken stock

Remove the lamb from the pan and put it in a casserole dish. Add a little more oil to the pan if necessary and then sauté the onions and other vegetables. Cook for about 5 minutes until the onions are soft and then add all the vegetables to the casserole dish. Pour in the wine and stock, giving the mixture a stir. Rub in the remaining rosemary and thyme leaves between your hands and sprinkle over the casserole. Cover it with a lid and cook it in the oven for approximately 1½-2 hours until the meat is tender. When it is ready to serve you may want to thicken the sauce. Remove the lid and leave it to cook uncovered for up to 30 minutes, stirring occasionally. This will allow the sauce to reduce and thicken.

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Moussaka What you need Olive oil

How it’s done

3 garlic cloves, chopped

Slice the aubergine and place it on some foil under a medium grill, brushed with a little oil. Grill them for approximately 3-4 minutes until they are golden and then turn them over and repeat the grilling on the other side.

¼ tsp cinnamon

Pre-heat the oven to 190°C/gas mark 5.

½ tsp cumin

Heat some oil in a large pan and brown the mince and cook the onion and garlic until it is soft. Then add the red wine, tomatoes, tomato puree, herbs and the spices to the pan and simmer for 5 minutes.

1 large onion, finely chopped 500g (17½oz) lean minced lamb

½ tsp dried oregano 400g (14oz) can of chopped tomatoes 150ml (5fl oz) red wine 2 tbsp tomato puree 1 large aubergine 200g (7oz) Greek yogurt 2 tbsp milk 2 free-range eggs, beaten 2 tbsp parmesan, freshly grated 100g (3½oz) mozzarella cheese

Layer one third of the aubergine in shallow oven proof dish and pour half the meat sauce over the top. Add another third of the slices on top of the meat, then the remaining meat and then finish with the last aubergine slices. Mix together the yogurt, eggs, milk and the parmesan and pour the sauce over the top. Then tear up the mozzarella and distribute it evenly. Bake the Moussaka in the oven for approximately 40 minutes until the cheese is golden and the middle is piping hot.

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Lamb Stir-Fry with Egg-Fried Rice What you need

How itâ&#x20AC;&#x2122;s done

Groundnut oil

Cook the rice and let it cool completely.

2 tbsp hoisin sauce

Then in a frying pan heat up some groundnut oil and cook the eggs, stirring them until they scramble. Set to one side.

3 tbsp sesame seed oil 3 tbsp soy sauce 3 tbsp sherry 2 tsp rice wine vinegar 2 garlic cloves, sliced 5 spring onions 450g (16oz) lamb fillet 400g (14oz) rice (jasmine, basmati) 2 large free-range eggs Groundnut oil 2 tbsp soy sauce

Add some more oil to the pan and stir-fry the rice, moving it so the grains do not stick together. Add the egg back to the rice and the stir in the soy sauce. Set to one side and keep warm To make the stir-fry mix the 3 tbsp of soy sauce, sherry and sesame seed oil with the hoisin sauce and the rice wine vinegar. Chop the spring onions and the garlic, and slice the lamb into small pieces. Heat some oil in a wok and then stir-fry the garlic and lamb on a high heat until it is browned. Stir in the sauce and let it heat until it bubbles and goes sticky. Then add the spring onions and turn down the heat slightly. Leave it to cook for 2-3 minutes until the onions start to soften. Serve with the egg fried rice.

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50 15

4-5 2

Shepherd’s Pie with Cream Cheese Mash What you need

How it’s done Pre-heat the oven to 190°C, gas mark 5.

Olive oil

Heat some oil in a large pan and fry the mince over a medium heat until it is browned.

550g (19½oz) lean minced lamb

Remove from the pan and set to one side. Add a little more oil if you need it and then sauté the onion, garlic and the carrot. Re-add the mince and then pour in the wine and the tomato puree. Leave it to cook, stirring continuously until the wine has almost evaporated.

1 large onion, finely chopped

Then add the stock and leave it until the sauce has reduced and thickened. Stir in the tomatoes. Leave it to simmer whilst you make the potato.

1 tbsp tomato puree

Peel the potatoes and boil them in salted water for 10 to 15 minutes until they are cooked through. Drain them and remove any excess moisture with kitchen paper. Mash the potatoes with the milk, cream cheese and the butter. Season with salt and pepper.

2 garlic cloves, crushed 1 carrot, finely grated 150ml (5fl oz) red wine 200ml (7fl oz) lamb or vegetable stock ½ can of chopped tomatoes ½ tsp dried thyme 1 kg of potatoes, peeled and cut into chunks 100g (3½oz) of cream cheese 2 tbsp milk 30g (1oz) butter Salt and pepper

Spoon the meat into an oven proof dish and then top it with the mash, using a fork to create some texture. This will create crispy bits on top. Bake it in a pre-heated oven for 20-25 minutes until the mash is golden on top. COMING NEXT...ROAST BEEF

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10-12

Stuffed Kibbeh

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Kibbeh is a tasty Middle Eastern speciality of minced lamb and bulgur wheat, which are shaped into patties and deep fried.

How it’s done Divide the minced lamb in two, place one half with the kibbeh ingredients. Mix together all the filling ingredients in a bowl with a wooden spoon.

What you need Filling 450g (16oz) minced lamb (half used for the kibbeh) 3 tbsp olive oil

In a large frying pan, heat some oil and fry the mixed ingredients gently, breaking up the meat with a spoon for approximately 5 minutes until the mince has browned. Remove the filling mixture and leave it to cool.

1 medium onion, finely chopped

To make the kibbeh, soak the Bulgur wheat in some water that just covers it and leave it to soak for about 20 minutes.

Kibbeh

Drain the soaked bulgur wheat in a sieve and squeeze out any of the excess moisture. In a food processor thoroughly mix the remaining raw mince, the chilli and the onion with some seasoning. Then stir in the bulgur wheat.

50g (1½oz) pine nuts 1½ tsp ground allspice 4 tbsp fresh coriander, chopped

225g (8oz) Bulgur wheat 1 fresh red chilli, deseeded and chopped 1 onion, roughly chopped ½ tsp cumin Salt and pepper Plus enough oil for deep frying

Wet your hands and roll the kibbeh into small balls of about 5 cm’s. Then insert your finger and make a cavity inside it and work it in to round sausage shape. Stuff the filling into the middle using your finger and then squeeze the cavity shut with the kibbeh. When they are all done, deep fry them in a fryer or pan filled with oil for about 5-8 minutes. You may need to do this in batches. Serve them hot with salad and yogurt. For perfect Kibbeh use the Antony Worrall Thompson Intelligent Food Processor VFP013 Find out more >

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Crusted Lamb Chops with Mint Pesto What you need 8 medium lamb chops 3 slices of white bread, a few days old ½ tsp dried rosemary Olive oil Mint Pesto 50g (1½oz) flaked almonds Large handful of fresh mint leaves ½ a lemon, juiced ½ garlic clove, crushed Olive oil

How it’s done Pre-heat the oven to 200°C/gas mark 6. Heat some olive oil in a large pan and fry the lamb chops for a few minutes on a high heat so that they brown on both sides. Remove from the heat. Process the bread in a processor or mini chopper, or alternatively rub it between your fingers to make crumbs. Mix the crumbs with the rosemary and a little olive oil to bind it together. Place the lamb in an oven proof dish and sprinkle them with the breadcrumbs, pushing them so they stick to the meat. Bake the chops for approximately 10-15 minutes until the lamb is tender and the crust is golden. To make the mint pesto, process all the ingredients in a processor or chopper. Add some olive oil until you get a required consistency. Serve the lamb with some new potatoes and some mint pesto spooned on top.

For a perfect blend, chop and whisk try the Breville 3 in 1 Hand Blender VHB061 Find out more >

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PORK DISHES

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Sausage Cottage Pie with Cheesy Topping What you need 1 tbsp olive oil 8 good quality pork sausages ½ yellow pepper, de-seeded and chopped ½ red pepper, de-seeded and chopped 100g (3½oz) mushrooms, chopped 1 garlic clove, crushed 1 red onion, chopped 1 jar of passata 250ml vegetable stock 1 handful of chopped basil 1 tsp sugar Salt and pepper 1kg (35oz) potatoes, peeled and quartered 50g (1½oz) butter 50g (1½oz) mature cheddar cheese

How it’s done Heat the oven to 220°C/gas mark 7. Drizzle the olive oil in a roasting tin, and add the sausages, pepper, mushrooms, garlic and red onion. Roast for 20 minutes. Remove the roasting tin and cut the sausages in quarters. Lower the oven temperature to 200°C/ gas mark 6, then pour in the passata, stock and stir in the sugar and the basil. Season well with the salt and pepper. Roast for a further 15 minutes. Meanwhile boil the potatoes in salted water until tender. Drain and then put the potatoes back on the pan so the excess moisture is removed. Mash the potatoes with the butter and the cheese. Remove the roasting tin and transfer the sausage casserole to an ovenproof dish, and then top with the cheesy mash. Transfer back into the oven for 15 minutes until the potato is golden on top.

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Toad In The Sky What you need 500g (17½oz) pork sausages 250ml (9fl oz) milk 55g (1½oz) unsalted butter 75g (2½oz) plain flour Salt and ground black pepper 1 onion, roughly chopped 1 tbsp good quality olive oil 1 tsp finely chopped fresh sage 1 tbsp grain mustard 4 free-range eggs, separated

How it’s done Pre-heat the oven to 200°C/gas 6. Grill the sausages for 1 minute on each side, until lightly browned. Cut them in half lengthways. Heat the milk in a non-stick saucepan with the butter, until it has reached boiling point and the butter has melted. Tip the flour into the milk in one go, remove from the heat and using a hand mixer or whisk, beat vigorously until smooth and thick. Season with salt and pepper. Meanwhile, cook the onion in the oil over a medium heat in a separate saucepan, until softened but not brown. Stir in the sage and mustard and add to the milk-flour mixture. Beat the egg yolks one by one, into the milk and flour mixture. In a clean bowl, beat the egg whites to soft peaks and fold them into the batter as well. Butter a 23cm (9 in) or 25cm (10 in) soufflé dish. Cover the base with 1cm (½ in) of the batter. Arrange the half sausages on top, then cover with the remaining batter, and smooth over with a knife or palette knife.

For the perfect batter mix try the Breville Twin Motor Stand & Hand Mixer SHM2 Find out more >

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Bake near the top of the oven for about 40 minutes, until golden, crisp and well risen.

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Chorizo Sausage Mexican Tortillas How it’s done Heat a little oil in a frying pan and cook the chorizo sausage for 5-7 minutes until it is cooked through. Combine the salsa, beans, chives and sausage. Lay each tortilla flat on an oiled baking tray and then top with the salsa and sausage mixture. Add the tatziki, avocado and the cheese and then top it with another tortilla. Roll up the tortillas to make 4 parcels and place each one into a large oven-proof dish. Place the dish in an oven at 180°C/gas mark 4 for approximately 8-10 minutes until they are golden and heated through.

What you need 125g (4½oz) Mexican salsa 2 tbsp cooked red kidney beans 1 tbsp freshly snipped garlic chives 100g (3½oz) chopped chorizo sausage 8 flour tortillas 100g (3½oz) tatziki 100g (3½oz) avocado dip 125g (4½oz) grated mozzarella 125ml sour cream

Serve with sour cream and a green salad.

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Traditional Meatball Stew

156

How it’s done

What you need

Pre-heat the oven to 200°C/gas mark 6.

1 tbsp olive oil

Heat the oil in a large frying pan, add the first six stew ingredients and cook over a medium heat for 10 minutes. Keep stirring so that the ingredients are evenly sautéed. Add the leek, ham, millet, pinto beans and chicken stock to barely cover.

1 onion, peeled and roughly chopped

Bring to the boil and add the ingredients to a casserole dish. Place it in the pre-heated oven and cook for approximately 30-35 minutes until the ham is cooked.

½ tsp fresh thyme leaves

Make the meatballs. Combine all the ingredients and season with ground black pepper. Shape the mixture into 20-24 balls about 2½cm (1”) in diameter. Heat 1 tbsp of olive oil in a frying pan and fry the meatballs in batches until well browned.

100g (3½oz) piece lean raw ham, cut into 1cm (½”) pieces

Add the browned meatballs to the stew.

400g (14oz) tinned pinto beans in water, drained and rinsed

Cook it in the oven for another 30 minutes.

1 stick celery cut into 2cm (1”) pieces 1 large carrot cut into 2cm (1”) pieces 1 garlic clove, peeled and lightly chopped 1 bay leaf 1 leek, halved lengthways and cut into 2cm (1”) pieces

1 litre (33fl oz) chicken stock 50g (1½oz) millet seeds, dry fry until they pop

Meatballs 200g (7oz) minced pork 400g (14oz) tinned haricot beans in water, drained and rinsed (use ¼ and retain the rest for the stew) 25g (¾oz) dried apple, finely chopped 1 tbsp freshly grated root ginger 1 shallot, finely chopped 8 tbsp multi-seeded fresh breadcrumbs 1 medium egg white, lightly beaten 1 tbsp tomato puree ½ tsp ground nutmeg 1 tbsp chopped parsley 1 tbsp snipped chives

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Thai Red Pork Curry What you need 450g (16oz) pork fillet, sliced thinly 3 tbsp red Thai curry paste 1 onion, chopped 3 inch piece of fresh ginger, grated 1 tsp cumin 1 tsp coriander 1 tbsp fish sauce 1 handful of fresh coriander Â˝ red chilli, finely chopped 4 kaffir lime leaves 2 garlic cloves, finely chopped 400g (14oz) coconut milk

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How itâ&#x20AC;&#x2122;s done Heat some oil in a frying pan and sautĂŠ the onion over a medium heat for 5 minutes. Stir in the Thai curry paste and then after 30 seconds add the pork. Then stir in the ginger, chilli, cumin and the coriander and let the spices heat for 30 seconds. Then add the remaining ingredients and reduce the heat and simmer with a lid on for about 15 minutes until the pork is cooked through. Serve with some rice and more coriander sprinkled over it.

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Pork Stroganoff with Wild Rice What you need

How it’s done Season the pork with salt and freshly ground pepper

30g (1oz) butter

In a frying pan heat some oil over a medium to high heat and quickly brown the pork but do not completely cook it. Remove it from the heat and put it to one side.

1 onion, sliced

Turn down the heat and add the butter to the pan. Sauté the onions and the mushrooms until they are soft.

100ml (3fl oz) dry white wine

Pour in the wine and the paprika and turn down the heat. Let it simmer uncovered for about 5 minutes.

Freshly ground pepper

450g (16oz) pork fillet, cut into strips 250g (9oz) button mushrooms, sliced 2 tsp paprika 150ml (5fl oz) crème fraiche 1 tbsp Dijon mustard

Stir in the crème fraiche and the Dijon mustard and leave simmering for another 5 minutes. If you feel like it needs thickening add a little cornflour, and continue cooking and stirring until it thickens.

COMING NEXT...ROAST BEEF

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Grilled Pork Steaks with Apple Mash What you need 4 pork steaks, about 200g (7oz) each 1 tbsp Dijon mustard Olive oil Salt and pepper 400g (14oz) floury potatoes, cubed 1 large Bramley apple, cubed 30g (1oz) butter 1 tbsp double cream 1 tbsp sugar

How itâ&#x20AC;&#x2122;s done Boil the potatoes and apple cubes in lightly salted water until they are tender. Drain them well and pat with kitchen paper to remove excess water. Mash the potato and the apple with the butter, cream and sugar. Season to taste. Mix together the Dijon mustard, the olive oil and some salt and pepper and brush the steaks with the marinade. Place them under a hot grill and cook them for 4-5 minutes on each side until they are cooked through. Serve on the apple mash and root vegetables.

For a perfectly grilled steak try the Breville Health Grill VHG017 Find out more >

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Pork Ribs with Barbeque Sauce What you need 1½kg (53oz) extra trimmed ribs 5 tbsp tomato ketchup ½ red chilli, finely chopped 5 tbsp hoisin sauce 2 tsps dark brown sugar 3 tbsp crushed garlic 2 tbsp dark soy sauce Olive oil

How it’s done Pre-heat the oven to 150°C/gas mark 2 and then put the pork ribs in a roasting tin with some oil and some seasoning. Put the ribs in the oven and cook them for an hour and then set to one side. Mix the remaining ingredients together well using a blender or a processor if possible. Marinade the ribs on both sides and then place them in a shallow dish with the sauce poured over them. Place them under a hot grill and cook them for about 10 minutes, turning them occasionally to make sure they don’t burn. They should be cooked all the way through and the sauce should be sticky

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Pancetta and Goats Cheese Tart What you need

How it’s done Pre-heat the oven to 200°C/gas mark 6.

250g (9oz) shortcrust pastry

Use the pastry to line a loose bottomed pastry tin and bake it blind in the oven for 15 minutes, weighted down with beans.

3 free-range egg yolks

Fry the onion, garlic, pepper and the pancetta for approximately 6 minutes until the pancetta is crispy.

1 garlic clove, chopped

Lower the oven temperature to 190°C/gas mark 5 and pour the onion and pancetta mixture into the pastry case. Sprinkle in the chopped sundried tomatoes. Beat together the eggs and the crème fraiche and season with salt and pepper. Pour this into the case and then spread out chunks of the goat’s cheese around the tart. Sprinkle the top with the cheddar.

150ml (5fl oz) crème fraiche 1 red onion, chopped 1 red pepper, deseeded and chopped Sea salt and pepper 50g (1½oz) sundried tomatoes, chopped 150g (5½oz) pancetta, chopped 150g (5½oz) goat’s cheese 30g (1oz) cheddar cheese Dried beans for pastry

Bake it in the oven for approximately 25-30 minutes.

COMING NEXT...ROAST BEEF

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Pasta & Risotto

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Roasted Tomato, Goats Cheese and Pine Nut Fusilli What you need

How it’s done

500g (17½oz) fusilli pasta

Pre-heat the oven to 180°C/gas mark 4.

4 large tomatoes

Place the tomatoes in a roasting tray and drizzle with some olive oil. Leave them to cook for 20 minutes.

Olive oil 100g (3½oz) black olives, chopped 2 handfuls of rocket 1 tbsp fresh basil, chopped 100g (3½oz) goats cheese Salt and freshly ground pepper 2 tbsp pine nuts

Remove the tomatoes from the oven and crush them with a fork. Finely chop the black olives and stir them into the crushed tomato. Cook the pasta in lightly salted water until it is tender, and then drain. In a frying pan add the crushed tomatoes, the olives, and fresh basil and then stir in the pasta. Heat it for 2 minutes and then spoon on to a plate. Top the pasta with the rocket, goat’s cheese and pine nuts. Season with black pepper.

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Farfalle Pasta with Asparagus and Pancetta How it’s done

What you need

Cook the farfalle in lightly salted water until tender but not over cooked

30g (1oz) butter

In a frying pan melt the butter with the olive oil and then fry the pancetta until it is crispy on a medium to high heat.

500g (17½oz) asparagus spears

Turn down the heat and add the asparagus spears and then cook with pancetta for approximately 5 minutes until they are tender. Stir in the pasta and then add the lemon juice, cream and parmesan.

1 tbsp olive oil 120g (4½oz) pancetta, thinly sliced 500g (17½oz) farfalle pasta 2 lemons, juiced 4 tbsp double cream 50g (1½oz) parmesan cheese Freshly ground black pepper

Season with black pepper and serve.

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Garlic and 3 Cheese Risotto What you need 20g (¾oz) butter 1 tbsp of olive oil 3 garlic cloves, finely chopped 1 medium onion, chopped 350g (12½oz) Arborio or Carnaroli rice 200ml (7fl oz) dry white wine 1 litre (34fl oz) vegetable stock 100g (3½oz) gruyere cheese, grated 60g (2oz) parmesan cheese, grated 2 tbsp of mascarpone cheese Freshly ground pepper 1 bunch of fresh chives, snipped

How it’s done Heat a deep pan for 2 minutes, add the butter and the olive oil and allow the butter to melt. Sauté the onion and the garlic for approximately 3-4 minutes until the onion has softened but not browned. Stir in the rice and leave it to cook for 1-2 minutes until it becomes glossy. Then add the wine and keep stirring the rice for about 2-3 minutes until it is all absorbed. Turn the heat to low to medium and gradually stir in the stock a ladle full at a time, stirring until each one is absorbed. This slow adding of the stock gives the risotto a good, creamy texture. Once the risotto has cooked stir in the two grated cheeses and the mascarpone. Serve with the chopped chives on top and some freshly ground black pepper.

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Spicy Butternut Squash and Bacon Risotto How it’s done

What you need

Heat a deep pan for 2 minutes and then add both the olive oil and the butter.

20g (¾oz) butter

After the butter has melted add the bacon and let it cook without stirring it for about 3 minutes.

2 garlic cloves, finely chopped

Then add the onion, garlic and butternut squash and cook with the lid on for a further 7 to 8 minutes until the butternut squash has started to soften. Keep stirring occasionally.

400g (14oz) butternut squash, chopped into 1 cm cubes

Stir in the rice and leave it to cook for 2 minutes, and then pour in the wine. Keep stirring until all the wine is absorbed.

350g (12½oz) Arborio or Carnaroli rice

Turn the heat to low and stir in the ground coriander and chilli flakes. Gradually add the stock a ladle full at a time and keep stirring until it is all absorbed.

1 tsp ground coriander

Once the rice is cooked, stir in the parmesan and season with black pepper. Serve sprinkled with the fresh coriander leaves.

1 tbsp olive oil 1 medium onion, chopped

10 slices of smoked bacon 200ml (7fl oz) dry white wine 1 litre (34fl oz) chicken stock ½-1 tsp of dried chilli flakes, depending on your taste Freshly ground pepper 80g (3oz) parmesan, freshly grated Fresh coriander leaves to serve

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Layered Beef & Spinach Cannelloni

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How it’s done Pre-heat the oven to 200°C/gas mark 6. Brown the onion and the mince in a large frying pan and then stir in the garlic, tomato puree and chopped tomatoes. Leave to simmer gently. To make the cheese sauce, heat the butter in a pan until melted and then remove the pan from the heat and stir in the flour. Turn the heat to low and return the pan to the heat. Continue cooking the flour in the butter for a couple of seconds and then add the milk. Continue stirring until the mixture thickens.

What you need 12 fresh lasagne sheets (alternatively you can use dried cannelloni tubes). 450g (16oz) minced beef 1 onion, chopped 2 garlic clove, crushed 2 tbsp tomato puree 200g (7oz) chopped tomatoes 2 tbsp butter (plus a little extra for the spinach) 2 tbsp flour

Remove from the heat and stir in the Parmesan cheese.

400ml (13½fl oz) milk

In a separate pan add a little olive oil and the spinach. Cover with a lid and let it wilt for a minute or so.

3 large handfuls of spinach (washed)

Remove from the heat and drain. Then mix the spinach, ricotta and the egg in the bowl and then spoon the mixture onto the fresh lasagne sheets and roll. Alternatively stuff the cannelloni tubes with the spinach and ricotta.

1 egg

1 tbsp grated parmesan 300g (10½oz) ricotta cheese 200g (7oz) grated mozzarella

Pour the mince into an ovenproof dish and then top with the cannelloni tubes, layering them side by side. Top with the cheese sauce and then the mozzarella cheese. Bake in the oven for approximately 40-45 minutes until the cheese is golden.

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For a perfect breadcrumbs, try the Antony Worrall Thompson 4-Blade Hand Blender Set VHB057 Find out more >

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Spring Pasta with Garlic Cream What you need

How it’s done

115g (4oz) garlic cream cheese (such as Boursin)

Make breadcrumbs with the bread either using your hands or a food processor.

150ml (5fl oz) double cream

For the topping, heat one tbsp of the olive oil in a frying pan. Cook the bacon until crispy, then add the onions and cook until golden. Add the leeks and thyme, and cook for 2 minutes.

115g (4oz) frozen petits pois 1 handful of baby spinach leaves 2 tomatoes, seeded and diced 450g (16oz) fresh penne pasta Salt and ground black pepper Topping 6 tbsp extra virgin olive oil 175g (6oz) rindless back bacon, cut into lardons 1 onion, finely chopped 2 leeks, washed and shredded ½ tsp chopped thyme 1 tsp finely chopped rosemary 1 tsp finely chopped garlic 85g (3oz) white breadcrumbs Grated zest of 1 unwaxed lemon

Heat the remaining oil in a separate frying pan, add the rosemary, garlic and breadcrumbs, and cook until the crumbs are golden brown and crispy, constantly turning them over. Fold in the lemon zest and the crispy bacon mixture. Meanwhile, in a saucepan, melt the cream cheese in the double cream; when this mixture is smooth, add the peas and spinach leaves, and cook for 3 minutes. Fold in the tomatoes and season to taste. At the same time, bring a deep pot of salted water to the boil. Cook the pasta in boiling water until al dente – about 3 minutes for fresh pasta. Drain, then add to the sauce. Spoon the pasta into four warm bowls and scatter with the bacon crumbs.

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vegetarian dishes

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Spectacular Spin Cakes Italian Style

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How it’s done

What you need

Using a whisk or blender, mix all of the ingredients together until smooth.

300ml (10½fl oz) milk

Take a non-stick, heavy-based frying pan approx. 20½-23cm (8-9 in) in diameter and brush the base with a little oil then heat until hot.

15g (½oz) melted butter

Next pour 60ml of batter into the base of the pan. Swirl the pan as you pour to cover the base thinly. If you need a little more, pour in more batter until the pan is covered. Cook for 1-2 minutes until the underside is golden brown. Carefully insert a spatula and if the pancake is golden, flip it over and cook the other side for about 1 minute.

1 medium free-range egg 100g (3½oz) plain flour Large handful young spinach leaves Salt and freshly ground pepper Filling Baby tomatoes, halved Basil leaves Goats cheese, sliced Green salad leaves

Once cooked, put each pancake on a plate, layering with foil and putting in a low oven to keep warm. Repeat and make another 3 pancakes. Fill each pancake with goat cheese slices, baby tomato halves and torn basil leaves. Then place them on a baking tray and bake them in the oven at 180°C/gas mark 4 until the cheese has begun to melt. Serve with fresh green salad leaves.

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Baked Chunky Vegetable Chilli What you need 1 medium courgette, cut into 1 cm pieces 1 medium aubergine, 1 medium green pepper, coarsely chopped 75g (3oz) chopped onion 75g (3oz) coarsely chopped celery Â˝ red chilli chopped 3 garlic cloves, crushed 1 tsp chilli powder 1 tsp dried oregano 1 tsp ground cumin 2 x 400g (14oz) cans of chopped tomatoes 1 x 400g (14oz) can of sweetcorn 1 x 400g (14oz) can of kidney beans 1 jar of salsa Handful of fresh coriander leaves Soured cream Guacamole

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How itâ&#x20AC;&#x2122;s done Pre-heat the oven to 190Â°C/gas mark 5. Heat some olive oil in a large frying pan on a medium heat. Fry the onion and aubergine until the onion is golden and the aubergine is softened. Add all the ingredients, except the fresh coriander, to a casserole dish and cover it with a lid. Place it in the pre-heated oven and cook for approximately 50 minutes until the vegetables are tender. Remove from the heat and stir in the coriander leaves To serve, ladle into bowls with rice and top with a dollop of soured cream and Guacamole.

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Stuffed Peppers in Tomato Sauce How it’s done In a large saucepan heat some olive oil and sauté the onion and courgette until it is soft. Add the garlic and then stir in the rice. Gradually pour in the stock a bit at a time and keep stirring until it is all absorbed. Stir in the cheese and the crème fraiche, and then season to taste. Slice the top off the peppers and keep the top part. Scoop out the flesh by cutting around the inside of the skin with a knife and then use a spoon to remove the flesh. Pre-heat the oven at 180°C/gas mark 4. Fill the peppers with rice mixture and then top it with the pepper top. Place them on a baking tray and drizzle with some olive oil. Bake them for 20-25 minutes. To make the sauce heat a pan on a low heat with some oil and soften the onion, garlic and thyme for a few minutes. Add the tomatoes and tomato puree with the sugar and lemon juice for 10 minutes with the lid on. Serve the tomatoes straight from the oven with the sauce on top.

What you need 4 large peppers Extra virgin olive oil ½ an onion 1 clove of garlic, crushed ½ a courgette, sliced 100g (3½oz) of Arborio rice or other risotto rice 300ml (10½fl oz) vegetable stock 80g (3oz) Parmesan cheese 2 tbsp of crème fraiche Salt and pepper Tomato Sauce 1 medium onion, chopped 2 cloves of garlic, finely chopped 3 sprigs of fresh thyme 1 lemon, juiced 400g (14oz) chopped tomatoes 3 tbsp of tomatoes puree Pinch of sugar Sea salt and freshly ground pepper

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Greek Spinach and Ricotta Pie A real taste of the Mediterranean and hot summer days. Serve with a Greek salad, crusty bread and a bowl of olives.

How it’s done

What you need

Pre-heat oven to 180°C/gas mark 4.

10 sheets of filo pastry

In a pan, melt half the butter and sauté the onion and the garlic until they are soft.

100g (3½oz) of butter

Add the spinach to the pan and cook until it is slightly wilted but not overcooked.

1 garlic clove (chopped)

In a separate bowl mix together the ricotta and the feta cheese, and then stir this into the onions. Turn down the heat and beat in the eggs, being careful not to let them scramble.

200g (7oz) ricotta cheese

Season with black pepper. You can add the parmesan if you wish at this stage to create a stronger cheese flavour.

50g (1½oz) grated parmesan (optional)

Brush one sheet of pastry with some melted butter and place it on a lightly oiled ovenproof baking dish. Let some overlap the dish. Top with 4 more sheets that have been brushed with melted butter. Spoon the mixture onto the pastry and then top it with 5 more buttered pastry sheets Bake in the oven for 50 minutes and serve cut into slices.

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1 medium onion (chopped) 200g (7oz) fresh spinach 150g (5½oz) cubed feta cheese 3 eggs, beaten

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Melting Vegetable Flatbreads What you need 4 flour tortillas

How itâ&#x20AC;&#x2122;s done

2 spring onions, sliced thinly

Finely slice the spring onions, peppers, tomato and mushrooms.

Â˝ a red pepper, finely chopped

Place a tortilla onto a grill tray.

Â˝ a green pepper, finely chopped 2 large tbsp of canned sweet corn (drained)

Carefully spread it with the tomato puree and the chilli sauce. Then sprinkle with half the sliced vegetables, corn and the cheese.

5-7 medium sized mushrooms, finely sliced

Place another tortilla on top, brush it with a little olive oil and then put under the grill.

2 ripe tomatoes, cut in chunks

Leave to cook for approximately 3 minutes and then turn it and cook for another 2 minutes. The cheese should now be melted.

1 large tbsp of tomato puree 2 tbsp sweet chilli sauce 4 tbsp grated cheddar cheese 1 ball of mozzarella (cut into small chunks)

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Repeat the process again with the remaining tortillas and then serve them warm, cut into quarters.

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Pan Fried Halloumi with Fattoush Salad Great Mediterranean flavours, perfect for vegetarians or anyone wanting to cut back on their protein intake.

How it’s done Pre-heat the oven to 170°C/gas mark 3. Place the pitta wedges on a flat oven tray and cook until crisp – about 8 minutes. Drizzle them with a little olive oil and then rub gently with the garlic. Slice the cucumber and onion. Toss together the cucumber, tomatoes, red onion, parsley and paprika. Combine two tbsp of the oil with the lemon juice, salt and pepper, then crush the garlic and add it to the dressing. Heat a frying pan with the remaining oil, then sprinkle the cheese with cumin and fry the slices until golden on both sides – about 6 minutes. Toss the salad with the crisp pitta breads and the dressing. Place on four plates and top each with the two slices of halloumi.

What you need 1 large pitta bread, halved horizontally, then cut into wedges 4 tbsp extra virgin olive oil 1 garlic clove Half a cucumber, peeled, seeded and cut into 0½cm (1¼in) half moons 2 good tomatoes, seeded and roughly cut 1 red onion, halved then thinly sliced Half a bunch of flat-leaf parsley, leaves only ½ tsp sweet paprika 60ml (2fl oz) lemon juice Salt and ground black pepper 225g (8oz) halloumi cheese, cut into 8 slices ½ tsp ground cumin

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Spicy Mushrooms on Toast

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Meals on toast make great comfort eating and these satisfying, spicy mushrooms are perfect.

How itâ&#x20AC;&#x2122;s done

What you need

Chop the onion, garlic and chilli into small pieces and grate the ginger.

1 onion, finely diced

In a frying pan over a moderate heat, cook the onion, ginger, garlic and chilli in the two oils until the onion is soft.

1 clove garlic, finely diced

Increase the temperature, add the mushrooms and cook for 5 minutes.

1 tsp grated ginger 1 chilli, finely chopped 1 tbsp sesame oil 2 tbsp vegetable oil

Add the wine, honey and soy sauce and cook for a further 5 minutes. Season to taste.

325g (12oz) button mushrooms, quartered

Chop the spring onions, coriander and mint until they are finely chopped.

1 tbsp clear honey

150ml (5fl oz) dry white wine

Meanwhile, toast the bread.

2 tbsp sweet soy sauce

With a slotted spoon, scoop the mushrooms out of the pan and place them on the toast.

4 slices of granary bread

Salt and ground black pepper

Boil the juices remaining in the pan over a high heat until no more than four tbsp remain.

To serve

Pour these juices over the mushrooms, then scatter with spring onions, coriander and mint, and top with a good dollop of yogurt.

1 tbsp chopped coriander

4 spring onions, sliced 1 tbsp chopped mint 4 tbsp Greek yogurt

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Real Egg Curry

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How it’s done Heat the butter or ghee in a large saucepan or frying pan, and cook the onions and garlic for 2 minutes. Chop together the coriander and all the spices with a splash of water until you have a fine paste. You may want to use a food processor or mini chopper to do this.

What you need 85g (3oz) unsalted butter or ghee 1 onion, roughly chopped 2 garlic cloves, finely chopped 1 bunch coriander 1 tsp cumin 1 tsp Garam Masala

Add the paste to the onions along with the sugar and cook for a couple of minutes.

1 tsp Chat Masala (optional)

Add all the vegetables except the peas, then add the stock and cook over a medium heat for 20 minutes, adding extra stock if required.

1 tsp chilli powder

In the last 5 minutes of cooking, add the peas and eggs. Season to taste and serve with a dollop of Greek yogurt on a bed of Pilau rice.

1 tsp Turmeric 1 tsp caster sugar 6 tomatoes, roughly chopped 1 sweet potato, peeled and cut into 2cm (¾in) cubes 1 aubergine cut into 2cm (¾in) cubes, or 325g (12oz) mini aubergines 1 large potato, cut into 2cm (¾in) cubes 300ml (10fl oz) vegetable stock 225g (8oz) frozen petit pois 6 hard-boiled eggs, shelled Salt and ground black pepper To serve 175ml (6fl oz) Greek yogurt Pilau rice

Why not try: Feel free to play with the vegetables in this recipe: cauliflower, pumpkin, courgettes and spinach all go down well. For good presentation, halve the eggs, placing them on top of the curry, cut side up.

Antony Worrall Thompson 4-Blade Hand Blender Set VBH057 Find out more >

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Spinach Soufflé What you need 500g (17½oz) cooked spinach, puréed 55g (2oz) unsalted butter 6 anchovy fillets, finely chopped (optional) 25g (1oz) plain flour 150ml (5fl oz) milk Pinch of grated nutmeg Salt and ground black pepper ½ tsp grated orange rind 4 egg yolks 55g (2oz) Parmesan, freshly grated 5 free-range egg whites 2 tbsp fresh breadcrumbs

How it’s done Place the spinach in a saucepan with 15g of the butter and the anchovies, and warm through over a medium heat. Make a béchamel sauce by melting 25g butter, adding the flour and cooking for 5 minutes until it starts to turn a pale nutty colour. Add the milk by degrees, whisking continuously for a smooth thick sauce. Simmer over a low heat for 10 minutes to cook out the flour, stirring constantly. Fold the spinach mixture into the béchamel sauce, and season with nutmeg and ground black pepper. Because of the anchovies, it shouldn’t need any extra salt. Fold in the orange rind then the egg yolks one by one, beating between each addition. Add half the cheese. Pre-heat the oven to 200°C/gas mark 6, and heat a flat baking tray in it. Using a whisk or hand mixer beat the egg whites with a pinch of salt to stiff peaks. Fold 1 large spoonful into the spinach mix to slacken the mixture, then gently fold in the remainder, taking care to not overbeat it.

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Use the remaining butter to grease a 1.4 litre (2½ pints) soufflé dish.

soufflé is browning too quickly, reduce the heat to 180°C/gas mark 4.

Combine the remaining Parmesan with the breadcrumbs and sprinkle over the buttered areas of the dish. Shake out any surplus.

Serve immediately, with anchovy sauce.

Pour in the soufflé mixture. Run a palette knife around the top inch of the soufflé to release the mixture from the sides. This helps the soufflé to rise evenly. Place the soufflé on the hot tray in the oven and bake for 25 minutes without disturbing. If you have a windowed oven door and the

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Feta Cheese Omelette What you need

How it’s done

4 free-range eggs

Lightly whisk together the eggs and milk.

2 tbsp of milk

In a separate pan, lightly cook the mushrooms and tomatoes in olive oil over a medium heat.

50g (1½oz) mushrooms, sliced thinly 2 tomatoes - small cubes 50g (1½oz) feta cheese cut in small cubes 1 tbsp olive oil

Add the cooked vegetables and cheese to the whisked egg and milk. Add 1 tbsp of the olive oil to the pan and heat, allowing the oil to cover the pan. Ladle half of the mixture into the pan or and allow it to cook for 2 minutes or until it is brown underneath. When it is brown, flip the omelette (or fold if preferred) and cook for a further 1-2 minutes or until brown and cooked inside. The feta cheese will melt into the omelette. Repeat this process for the next omelette using the rest of the oil.

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Charred Courgettes and Peppers with Penne and Brie How itâ&#x20AC;&#x2122;s done Cook the penne for approximately 8 minutes in salted water or according to packet instructions. Heat a griddle pan with a little olive oil and then place the slices of vegetables over a medium heat until they are cooked and charred. Drain the pasta, return to the pan (off the heat) and add the grilled vegetables, diced brie, olive oil and dill. Season to taste and mix well over a low heat for 5 minutes. Divide between four pasta bowls and serve with a chunk of warm crusty bread.

What you need 4 courgettes, sliced 1 red, 1 green and 1 yellow pepper, deseeded and sliced 500g (17Â˝oz) dried penne pasta (tubes) 175g (6oz) brie without the rind and chopped into cubes 60ml (4 tbsp olive oil) 1 bunch dill, chopped Salt and freshly ground black pepper

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SNACKS SIDE DISHES & snacks

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Carrot and Parsnip Mash What you need 2 parsnips, peeled and cut into chunks 3 carrots, peeled and cut into chunks 30g (1oz) unsalted butter 1 tbsp of crĂ¨me fraiche Salt and pepper

For a perfect blend, chop and whisk try the Breville 3 in 1 Hand Blender VHB061 Find out more >

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How itâ&#x20AC;&#x2122;s done Boil the vegetables in some lightly salted water for about 15 minutes until they are tender. Drain well. Place the vegetables in a container with the butter and crĂ¨me fraiche. Use the hand blender in pulses until the vegetables are completely mashed. Alternatively mash well by hand. Season to taste.

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Gingery Vegetables What you need 1kg (35½oz) chosen vegetables e.g. babycorn, courgette, aubergine, onion, carrot, mushrooms, broccoli. Cut into large pieces. Marinade 90ml (3fl oz) sherry or rice wine 3 tbsp teriyaki sauce 60ml (2fl oz) Extra Virgin Olive Oil ½ tsp sesame oil 1 tbsp ginger, peeled and crushed 3 garlic cloves, peeled and crushed 2 tsps Tabasco sauce ½ tsp flaked sea salt Freshly ground black pepper

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How it’s done Place the vegetables in a suitable non-metallic dish. Combine all the marinade ingredients and mix well. Pour the marinade over vegetables and stand for at least one hour. Heat up a large griddle pan with some olive oil and cook the vegetables until they are tender and charred.

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Cous Cous with pomegranate and coriander How itâ&#x20AC;&#x2122;s done

What you need

Soak the cous cous in a bowl with the boiling water and cover. Leave it until the cous cous has swelled and absorbed the water.

200g (7oz) cous cous + 200ml (7fl oz ) of boiling water

Separate the grains with a fork and then stir in the pomegranate.

Handful of mint

Finely chop the coriander and the mint and stir this into the cous cous, followed by the remaining ingredients.

120g (4Â˝oz) pomegranate seeds

Season well with salt and pepper.

2 tbsp extra virgin olive oil

Handful of fresh coriander 1 tsp ground coriander 1 lemon, juiced Salt and pepper

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2-3 4

Mushroom and Pepper Baked Rice What you need

How itâ&#x20AC;&#x2122;s done

250g (9oz) basmati rice

Pre-heat the oven to 190Â°C/gas mark 5.

Extra Virgin Olive oil

Heat the olive oil in a large saucepan and fry the onion and the garlic until it is softened for about 5 minutes.

3 shallots, chopped 1 garlic glove, finely chopped 250g (9oz) mushrooms, chopped 2 red peppers, chopped 400g (14oz) passata 400ml (13Â˝fl oz) vegetable shock 1 tsp of dried thyme Salt and pepper

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Stir in the mushrooms and the rice and let it cook for 30 seconds. Stir in the tomatoes, peppers, vegetable stock and the thyme. Season with salt and pepper. Bring the stock to the boil and then transfer into an oven proof casserole dish. Cover it tightly with a lid and then bake for 20 to 25 minutes until the rice is cooked.

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Thai Prawn Bruschetta How itâ&#x20AC;&#x2122;s done Place the bread under a grill and toast it until it is golden. Place the bread somewhere to keep warm. Heat some oil in frying pan and gently fry the garlic, chilli and the prawns for 2 minutes. Stir in the chilli sauce, soy sauce and the lemon juice. Top the Bruschetta with the prawns and the chopped coriander.

What you need 4 slices of ciabatta, sliced at an angle 2 garlic cloves, chopped Â˝ red chilli, finely chopped 200g (7oz) of king prawns, cooked 1 tbsp sweet chilli sauce 1 tsp soy sauce 1 lemon, juiced Handful of fresh coriander leaves

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Vegetable Bhajis What you need 1 garlic clove, crushed 3 carrots, shredded 2 red onions, finely chopped 2 red chilies, finely chopped Handful of fresh coriander, chopped Large piece of fresh ginger, peeled and finely chopped 1 tsp turmeric 1 tsp garam masala 2 tsp cumin 2 tbsp gram flour and 120ml (4fl oz) water

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How itâ&#x20AC;&#x2122;s done As the ingredients need to be finely chopped, a food processor may help with this recipe. Add the carrots, onion, garlic, chilli and coriander to a bowl. Stir in the spices and the chopped ginger. Mix the flour and the water together to form a thick batter and then add it to the other ingredients. Work everything together and then heat enough oil in a pan or deep fat fryer. When the oil is hot enough, spoon balls of the mixture into the oil and let them cook for 5-6 minutes until they are crisp and golden.

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Thyme Potato Cakes with Smoked Salmon and Crème Fraiche How it’s done Cook the potatoes in a pan of lightly salted water until they are just cooked. Drain and remove the moisture by patting them with kitchen paper. Finely grate the potatoes and the onion using a cheese grater and then mix them with the flour, thyme leaves, butter and a generous amount of salt and pepper. Make the mixture into circular cakes with your hands and chill for a minimum of an hour in the fridge. Heat some butter in a pan and then fry the cakes on either side for approximately 3 minutes until they are golden brown.

What you need 300g of potatoes, peeled ½ onion Salt and pepper 30g (1oz) butter 1 tbsp plain flour 1 tsp fresh thyme leaves (remove stalks) 1 lemon, juiced 100g (3½oz) of crème fraiche 4 slices of smoked salmon Butter (for cooking)

Remove and drain, then top with crème fraiche, smoked salmon and a squeeze of lemon juice.

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Omelette Sandwich with Herbs What you need 3 bacon rashers, thinly sliced 1 tbsp extra virgin olive oil 100g (3½oz) button mushrooms, sliced 2 shallots, thinly sliced Freshly ground black pepper 3 free-range eggs, lightly beaten 1 tbsp freshly chopped herbs 1 thinly sliced roasted red pepper 1 large focaccia, halved 125g (4½oz) sliced Gruyere or Emmental cheese

How it’s done Fry the bacon in a non-stick frying pan until it is crisp. Remove the bacon from the pan and set aside. Sauté the mushrooms and shallots and remove from heat. Beat the eggs lightly adding pepper and herbs. Pour the mixture over the mushrooms in the pan. Return the pan to a medium heat and cook until the eggs are set but soft in the centre, approximately 3-5 minutes. Roughly chop the omelette. Cut the focaccia in half to form a sandwich. Fill focaccias with omelette, cheese and bacon. Place the focaccia under a grill and cook on either side until it is golden, crisp and heated through for approximately 8 minutes. Serve with a green salad.

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Sweet Potato Wedges How it’s done

What you need

Heat the oven to 200°C/gas mark 6 and place in a baking tray with 2 tbsp of olive oil drizzled over it.

1 tsp of ground coriander

Boil a pan of water and cook the potato wedges for 3 minutes and then remove them and drain.

5 tbsp of olive oil

Mix together the remaining oil, coriander and chilli flakes.

1 tsp of chilli flakes 1kg (35½oz) sweet potatoes, washed and cut into wedges Sea salt

Put the potatoes on the pre-heated baking tray with their skin down and drizzle the flavoured oil over them. Bake for 30 minutes, shaking them occasionally to stop them from sticking. Sprinkle with sea salt to serve.

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desserts

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6-8

Creamy Lime and Apricot Tart with a Crunchy Hazelnut Topping What you need 4 ripe apricots, halved and de-stoned, or 8 tinned apricot halves 20½cm (8in) cooked shortcrust pastry case 75g (2½oz) blanched whole hazelnuts 50g (1½oz) Demerara sugar 200g (7oz) mascarpone cheese 2 free-range eggs 4 tbsp plain flour 600g (21oz) tub of cream cheese (e.g. Philadelphia) 175g (6oz) caster sugar Zest of 3 limes, juice of 1

How it’s done Pre-heat the oven to 180°C/gas Mark 4. Place the cooked pastry case in a suitable oven dish and arrange the apricot halves over the base of it. Chop the hazelnuts into small pieces by using either a knife or a processor and place the nuts into a small bowl and mix with the Demerara sugar. In a separate bowl beat the eggs and then mix in the lime juice, lime zest, cream cheese, mascarpone, flour and caster sugar, until the mixture appears smooth, thick and creamy. Pour the mixture over the apricots, top with the hazelnut and sugar mixture, and then bake in the oven for approximately 35-40 minutes until heated through and the topping is golden. Remember to cover with foil 10 minutes into the cooking time to prevent the sugar from burning. Serve warm with a dusting of icing sugar.

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Jam Doughnuts What you need 250g (9oz) plain flour 2 tsp easy blend or fast action dried yeast & 1 tsp caster sugar 100ml (3fl oz) warm milk ½ tsp salt 50g (1½oz) caster sugar 25g (½oz) butter 1 free-range egg 10 tsp caster sugar for coating Raspberry jam for filling

How it’s done Pour the warm milk into a bowl then add flour and yeast. Mix together for 3-5 minutes until smooth. Leave to double in size in a warm place. Add the rest of the ingredients to the risen dough. Mix together using a wooden spoon for another 3-5 minutes until it is smooth. Divide the mixture into 10 pieces and with floured hands and roll each piece into a ball. Place on a lightly floured tray and let them rest somewhere warm for a second time until they have doubled in size again. Deep fry the doughnuts for 5-6 minutes until they are golden brown, turning frequently for even browning. Drain thoroughly on some kitchen paper. With a sharp knife make a small slit at the side of each doughnut and put 1 tsp jam in the centre. You could also use a piping bag. Roll each doughnut in caster sugar.

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Creamy Chocolate Orange Dessert How it’s done

What you need

Melt the chocolate either in a microwave or over a pan of boiling water until it is silky. Remove from the heat and set aside to cool.

175g (6oz) of good quality chocolate, 70% cocoa solids minimum

When it has cooled for 10 minutes add the crème fraiche to the chocolate and stir it well.

270g (9½oz) double cream

In a separate bowl whip up the double cream until it is stiff and stir in the sugar.

1 orange, finely zested

Fold the chocolate and crème fraiche into the cream and fold in the orange zest and Cointraeu.

Chocolate and orange peel to decorate

200ml (6½fl oz) crème fraiche 1 tbsp of Cointreau liquor 20g (¼oz) caster sugar

Spoon the dessert into small ramekins and chill until you are ready to serve. Top with grated chocolate and orange.

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Banoffee Pancakes with Chocolate Sauce What you need Pancakes 110g (4oz) plain flour Pinch of salt 2 large free-range eggs 200ml (6½fl oz) of milk mixed with 75ml (2½fl oz) of water 50g (1½oz) butter Topping 2 large bananas 1tbsp of butter 2 tbsp soft brown sugar 4 tbsp chocolate spread 2 tbsp double cream Good quality vanilla ice cream

How it’s done Sift the flour and the salt into a large mixing bowl, sifting high up so the flour gets well aired. Make a well in the centre of the flour and break the eggs into it. Then use a hand whisk or an electric mixer to mix them with the flour until they are smooth and combined. Continue whisking whilst slowly adding the milk and water mixture a bit at a time. Stop mixing and scrape down the sides if you need to so that the batter is smooth. Leave to stand for 30 minutes in a cool place. Heat the butter in a pan, until it is very hot, and then turn the heat down to medium. Ladle some batter in the middle and rotate and tip the pan until it flows towards the edges. If you need a little more pour in some more batter until there is a thin layer covering the pan. Cook for about a minute. Carefully insert a spatula and if the pancake is golden, flip it over and cook the other side. Once cooked, put each pancake on a plate, layering with foil and putting in a low oven to keep warm. Depending on the size of your pan you should be able to make approximately 8 to 10 pancakes.

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For the topping, peel and slice the bananas diagonally. Put the butter and sugar in a frying pan and put the chocolate spread and cream in a small saucepan. Slowly heat the butter and the sugar, stirring until the sugar has dissolved. Stir in the banana slices and cook for a further 1 minute. Heat the chocolate spread and cream and stir until heated through. Remove the pancakes from the oven, and place two on each plate folded in half. Top each one with the banoffee, then a scoop of ice cream and then a drizzle of chocolate sauce.

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Ricotta Griddle Cakes with Yoghurt and Berries

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How it’s done For the griddle cakes, place the ricotta cheese, semi-skimmed milk, runny honey and egg yolks into a bowl. Using a hand whisk or an electric mixer, mix the ingredients together. Sift the flour and the baking powder into a large bowl. Add it to the ricotta mixture a tbsp at a time as you whisk until you achieve a smooth batter. In another bowl whisk the egg whites to soft peaks then add the caster sugar and whisk until stiff and glossy. Add a spoonful of the egg whites to the ricotta mixture to slacken it and then fold in the remainder of the whisked egg whites using a whisk or hand mixer. Oil or butter a non-stick frying pan and spoon 2 tbsp of the ricotta batter into the pan for each griddle cake. Don’t overcrowd the pan.

What you need 325g (11½oz) ricotta cheese 175ml (6fl oz) semi-skimmed milk 1 tbsp runny honey 4 free-range eggs, separated 225g (8oz) plain flour 1 tsp baking powder 2 tbsp caster sugar 2 tbsp vegetable oil or melted butter Honeyed yoghurt and berries 200g (7oz) Greek yoghurt 1 tsp ground cinnamon (optional) 3 tbsp runny honey 325g (11½oz) mixed berries (raspberries, cut strawberries & blueberries)

Cook over a medium-to-low heat for about 2 minutes before flipping them over and repeating until they are golden. Cook the griddle cakes in batches and keep them warm. Meanwhile, combine the yoghurt with the cinnamon and 2 tbsp of honey. Spoon the yoghurt over the cakes, top with the berries and drizzle with the remaining honey.

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Raspberry Pavlova Roulade What you need

How it’s done

Roulade

Pre-heat the oven to 180°C/gas mark 4.

9 free-range egg whites

Line a Swiss roll tin or a similar sized baking tray with greaseproof paper.

A pinch of salt 375g (13oz) caster sugar 1 tsp cornflour A pinch of cream of tartar 1 tsp white wine vinegar 2 drops vanilla extract Filling 600ml (1 pint) double cream (you may not need all of it) 1 jar of your favourite raspberry jam 450g (16oz) fresh raspberries Raspberry sauce 450g (16oz) fresh raspberries 2 tbsp lemon juice 3 tbsp icing sugar

Using a whisk or a hand mixer, whisk the egg whites with the salt until soft peaks begin to form. Continue whisking while adding the sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla and gently fold them in. Spread the egg white mixture all over the greaseproof paper lined tray. Gently flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150°C/gas mark 2. Cook for 20 minutes. Turn off the oven, leave the oven door slightly ajar and allow the roulade to cool. When cooled, invert the roulade on to a sheet of greaseproof paper and set aside. Meanwhile, make the filling. Use your whisk or a hand mixer to whisk the double cream until soft peaks begin to form. Cover and refrigerate until needed. For the sauce, put the raspberries into a blender, add the lemon juice and sugar and then pulse until smooth.

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Sieve the mixture and refrigerate it. To construct the roulade, spread a layer of raspberry jam over the cooled roulade, top with the whipped cream and sprinkle with most of the fresh raspberries. Carefully roll up into a roulade. To serve, cut into slices, pour some sauce over and around the roulade and scatter over the remaining raspberries. For a perfectly smooth mix try the Breville Twin Motor Stand & Hand Mixer SHM2

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Mango and Yoghurt Fool What you need 600g (21oz) Greek yogurt 1 tbsp grated fresh ginger 1 tbsp ground cardamom 2 ripe mangoes 150ml (5fl oz) double cream 2 tbsp caster sugar ½ tsp vanilla extract

How it’s done Combine the yogurt with the ginger and ground cardamom and set aside. Peel, remove the stone and finely dice 1 mango and also set aside. Cut the flesh off the other mango and purée using a food processor. If you don’t have a food processor, one ripe mango should crush easily with a fork. For an extra smooth purée, pass through a fine plastic sieve. Mix the diced mango and purée with the yogurt. Using a whisk, whip the cream with the sugar and vanilla extract to soft peaks. Fold the cream into the mango yogurt. Spoon the mixture into glasses and refrigerate until required. Decorate with orange rind strips and mint leaves.

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Almond Filled Baked Apples How it’s done

What you need

Pre-heat the oven to 150°C/gas mark 2.

3 tbsp cream sherry

In a saucepan heat together the sherry and raisins and leave aside to cool.

2 tbsp golden raisins

Peel the apples and rub all over with lemon juice. Then core them (but not all the way through, leave ½ inch from the bottom).

2 baking apples such as McIntosh or Rome beauties ½ a lemon, juiced 175ml (6fl oz) water

Strain the sherry into a shallow baking dish, and then add the water and 1tbsp of the caster sugar.

5 tbsp caster sugar

In a small bowl combine the raisins, almonds, remaining sugar, lemon zest, cinnamon, nutmeg and butter.

¼ tsp cinnamon

Fill the apples with the almond mixture and arrange in the baking dish.

3 tbsp butter, unsalted

50g (1½oz) almonds, ground ¼ tsp nutmeg

Bake for 25 minutes basting occasionally with juices. Then cover with some foil, and bake for a further 10 minutes or until the apples are tender. Spoon the cooking juices over the apple and serve at room temperature with some crème fraiche.

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Hot Chocolate SoufflĂŠs with Raspberry Sauce

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How it’s done

What you need

Pre-heat the oven to 220°C/gas mark 7 and heat a large baking sheet.

Soufflé

Butter six individual ramekins or ovenproof teacups then sprinkle with caster sugar inside, shaking off any excess. Chill until required.

115g (4oz) golden caster sugar, plus a little extra for dusting

Melt the chocolate in a heatproof bowl over a pan of simmering water. Beat in the four egg yolks, one at a time, until the mix thickens.

4 free-range eggs, separated

Using a whisk or a hand mixer, whisk the egg whites until stiff, then whisk in the caster sugar, one tbsp at a time until stiff and glossy.

25g (1oz) butter at room temperature

300g (10½oz) plain chocolate (at least 70% cocoa solids) broken into pieces 4 free-range egg whites Icing sugar for dusting Raspberry Sauce

Fold a little of the egg white mix into the chocolate mix to slacken it. Then fold the chocolate mix into the remaining egg whites until evenly combined.

200g (7oz) raspberries

Divide the mix between the prepared ramekins, then run your finger between the inside edge of each ramekin and the mixture to make a small groove – this helps the soufflé to rise evenly.

1 tbsp fresh lemon juice

85g (3oz) icing sugar 85ml (3fl oz) red wine

Place the ramekins on the Pre-heated baking sheet on the top shelf of the oven. Bake for 1213 minutes until well risen and just wobbly when lightly moved. Meanwhile, make the raspberry sauce. Puree the raspberries using a wooden spoon or a blender then pass the puree through a sieve and into a pan. Add the icing sugar, wine and lemon juice stirring well to combine. Bring to a simmer and cook for 4-5 minutes until slightly reduced.

To Serve: Dust the soufflés with icing sugar and serve them with the warm raspberry sauce. www.breville.co.uk

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4-5

Summer Fruit Kebabs with Mint Syrup What you need 450g (16oz) strawberries, whole 2 ripe peaches, thickly sliced 2 bananas, thickly sliced 2 kiwi, peeled and sliced 1 tsp icing sugar

How it’s done Lightly butter your skewer before inserting into alternate fruits – leaving enough room at the ends to pick up. Dust with icing sugar and place immediately on to a hot grill, pan or barbecue. Do not overcook.

130ml (4½fl oz) of water

To make the syrup, place the water, honey, sugar and lemon into a saucepan pan, and heat gently until the sugar has dissolved – reduce the liquid slightly and add the mint.

1 tbsp clear honey

Remove from heat and cool.

For the syrup

4 tbsp castor sugar 2 tbsp of fresh mint, chopped ½ lemon juiced 4-5 skewers, if they are wooden soak them so they do not burn

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Drizzle over the kebabs and serve.

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Sticky Walnut Bananas How itâ&#x20AC;&#x2122;s done

What you need

Pre-heat the grill to a high setting and line a heat proof dish or tray with foil.

4x bananas (peeled and sliced lengthways)

Combine the chopped walnuts with the caster sugar.

30g (1oz) butter

Place the bananas lengthways onto the foil with the butter and sprinkle them with the chopped walnuts and sugar.

50g (1Â˝oz) chopped walnuts For the toffee sauce 2 tsp caster sugar

Grill the bananas for 2-3 minutes until they are warmed and the walnuts are slightly caramelised.

2 large tbsp golden syrup

Melt the butter in pan on a low heat and then stir in the golden syrup, caster sugar and the double cream.

30g (1oz) of butter

1 tbsp golden caster sugar 2 tbsp double cream

Continue stirring until the sugar is dissolved and the ingredients are combined. Serve the bananas covered in the toffee sauce.

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150 mins

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8-10

Seville Orange and Almond Cake

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How it’s done

What you need

Pre-heat the oven to 190°C/gas mark 5.

4 large Seville oranges, peeled

Grease and line the base of a 20cm (8 inch) springform cake tin with greaseproof paper.

200g (7oz) caster sugar

Place the oranges in a pan and cover them with cold water. Bring to the boil then turn down the heat. Cover and simmer for 1½ hours.

1 tsp baking powder

Check the water level regularly to make sure that they don’t boil dry.

250g (9oz) ground almonds 5 free-range eggs Butter for greasing

Remove the oranges from the heat and allow them to cool. All this can be done in advance and stored in the refrigerator until you are ready to construct the cake. Remove the oranges from the water, cut two of them into chunks and remove any pips. Thinly slice the remaining oranges and arrange half of them on the bottom of the cake tin. Keep the remaining orange slices for the top. Place the chunks of orange into a bowl and pulse using either a wooden spoon or food processor. Add the rest of the ingredients and mix well. Spoon the mixture into the cake tin. Top with the remaining sliced oranges and bake in the pre-heated oven for 45 minutes. Keep a careful eye on this—you may need to reduce the temperature depending on your oven. The cake will be soft and moist, so the usual dry knife test won’t work here. Let the cake cool slightly before removing it from the cake tin. Leave the cake on a wire rack to cool.

Why not try: Use mashed bananas instead of oranges, but don’t cook them.

For a perfect mix try the Antony Worrall Thompson Intelligent Food Processor VFP013 Find out more >

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Mocha Cupcakes What you need

How it’s done

200g (7oz) caster sugar

Pre-heat the oven to 180°C/gas mark 4.

200g (7oz) unsalted butter, softened

Using a whisk beat together the sugar and butter until pale for about 5 minutes.

2 tsp espresso-strength coffee granules 1 tbsp boiling water 4 free-range eggs 200g (7oz) self-raising flour Icing 1 tbsp cocoa powder 1 tbsp boiling water 250g (9oz) tub mascarpone 2 tbsp icing sugar Grated chocolate, to decorate

Dissolve the coffee in the boiling water, and then beat it into the butter mix. Beat in the eggs one at a time, then fold in the flour and mix briefly until combined. Line a muffin tray with paper cake cases, then divide the mixture equally between the cases, which should be about three-quarter full. Bake in the oven for 20–25 minutes, until risen and the sponge springs back when pushed. Allow to cool. For the icing, dissolve the cocoa powder in the boiling water, then add to the mascarpone along with the icing sugar and beat until combined. Spoon or pipe the icing onto the top of the cupcakes and sprinkle with grated chocolate.

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Strawberry Shortbread Cake What you need

How itâ&#x20AC;&#x2122;s done

400g (14oz) ripe strawberries, washed, hulled and halved

Pre-heat the oven to 180Â°C/gas mark 4 and butter and line a loose bottomed 23cm/9 inch cake tin.

1 tsp sugar

Place the strawberries in a bowl and sprinkle them with a little sugar and stir. Leave to rest at room temperature whilst you make the cake mixture.

200g (7oz) golden caster sugar 200g (7oz) ground almonds 200g (7oz) softened butter 200g (7oz) self raising flour 2 free-range eggs Icing sugar Thick custard or whipped double cream to serve

Place all the other ingredients, excluding the icing sugar in a food processor and mix until evenly combined. Spoon half the mixture into the cake tin and then top with the strawberries, followed by the rest of the cake mixture. Try to cover the strawberries as much as possible but donâ&#x20AC;&#x2122;t worry if some are exposed. Place in the oven and bake for approximately 1 hour until it is risen and golden brown on top. If you feel the top is going too dark, cover it with tin foil and continue baking Dust with the icing sugar and serve in slices with custard or double cream.

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Vanilla Cupcakes with Cream Cheese Frosting How it’s done

What you need

Put the caster sugar, chopped up butter and vanilla into a food processor.

225g (8oz) good quality butter

Mix together for about 1 minute until all the ingredients are combined. A hand held whisk can also be used to do this.

4 medium free-range eggs

Then add the eggs one at a time and slowly mix until soft and creamy. Add the mixture to about 15 cupcake cases. Cook the cupcakes for approximately 10-12 minutes or until they feel spongy and firm. As they are cooling make the icing.

225g (8oz) caster sugar 225g (8oz) self raising flour ½ tbsp of natural vanilla extract Frosting 200g (7oz) full-fat cream cheese at room temperature 100g (3½oz) soft unsalted butter 600g (21oz) sieved icing sugar

It is important to sieve the icing sugar first in order to produce a smooth frosting. Add all the ingredients into a food processor or stand mixer and mix for about 1 minute until creamy and smooth. Tip: In order to produce a thicker mixture for producing swirls and shapes, slowly add a little more icing sugar and mix until it’s at the desired consistency. Alternatively you can add less to make it runnier. To create perfectly formed cupcakes try the Breville Cupcake Baker VTP100. Find out more >

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Chocolate Orange and Sour Cream Muffins What you need

How it’s done

250g (9oz) plain flour

Pre-heat the oven to 200°C/gas mark 6.

30g (1oz) cocoa powder

Mix together the flour, cocoa, baking powder and bicarbonate of soda.

2 tsp baking powder ½ tsp bicarbonate of soda 150g (5½oz) milk chocolate chunks

Cream together the eggs, butter, cream, milk and sugar and fold in the flour mixture.

1 orange, zested

Stir in the chocolate chunks and orange zest.

2 medium free-range eggs, beaten

Spoon the mixture into muffin cases and bake for approximately 20 minutes.

285ml (10fl oz) soured cream 85g (3oz) golden castor sugar 90g (3.2oz) butter melted 1 tbsp of milk

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Chocolate Chip Cookie Sandwiches How it’s done

What you need

Pre-heat the oven to 170°C/gas mark 3 and grease some baking trays.

125g (4½oz) butter, softened

Cream the butter and the sugars together using a mixer or whisk.

145g (5oz) brown sugar

Mix in the eggs and vanilla and mix until the mixture is light and fluffy.

150g (5½oz) white sugar 2 free-range eggs, beaten 1 tsp vanilla essence

Fold in the dry ingredients and mix until well combined.

280g (10oz) plain flour, sifted

Using a spoon fold in the chocolate bits and nuts.

1 tsp bicarbonate of soda

Place tspfuls of mixture on trays and bake for 12-15 minutes or until golden.

300g (10.5oz) chocolate chips

Allow to cool on wire racks. When cooled, the cookies can be sandwiched together with nutella and sprinkled with icing sugar.

1 jar chocolate spread

1 tsp salt

125g (4½oz) chopped nuts Icing sugar

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Sticky Lemon Drizzle Cake

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This cake is seriously moist and sticky.

How it’s done

What you need

Pre-heat the oven at 180°C/gas mark 4. Line a 450g cake tin with baking parchment.

2 large free-range eggs

Lightly beat the eggs with the sugar. Then mix in the cream and the lemon zest and juice.

100ml (3fl oz) double cream

Fold in the sifted flour and baking powder, and then stir in the melted butter.

1 tsp baking powder

Spoon the mixture into a tin and then bake in the oven for 30-35 minutes until the sponge is springy to touch.

1 lemon, zested and juiced

Gently heat the syrup ingredients together in a saucepan, make several holes in the sponge with a skewer and then pour the syrup over the cake whilst it is still in the tin. Leave the cake to cool. When the cake has cooled remove it from the tin and carefully slice it in half lengthways, then fill the middle with the lemon curd, sandwiching the halves back together.

115g (4oz) castor sugar 115g (4oz) self raising flour 50g (1½oz) butter, melted 3 tbsp lemon curd lemon syrup 2 lemons, juiced 50g (1½oz) icing sugar, sifted Icing 100g (3½oz) of icing sugar 2 tbsp lemon juice

Mix the icing ingredients together and drizzle it over the top of the cake when it has fully cooled.

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Cookie, Chocolate and Marshmallow Chunks What you need 350g (12Â˝oz) chocolate (70% cocoa solids) 250g (9oz) butter 1 tbsp milk 2 tbsp caster sugar 1 tsp vanilla extract 3 egg yolks, beaten 60g (2oz) digestive biscuits 70g (2Â˝oz) chocolate chip cookies 175g (6oz) pink and white marshmallows

How itâ&#x20AC;&#x2122;s done Line a 20 cm shallow baking tin. Melt the chocolate with the butter, water and sugar in a bowl over hot water until it is silky. Set aside away from the heat to allow it to cool slightly. Beat together the egg yolks and the vanilla and add slowly to the chocolate mixing so that it stays smooth and the eggs do not cook. Crush the digestive biscuits and stir them into the chocolate mixture, and then break the cookies into small bits and them also. Pour the mixture into the tin and leave it to set in the fridge for a minimum of 5 hours until it is hard. Cut into chunks to serve.

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Chocolate Caramel Cake How it’s done

What you need

Pre-heat the oven to 180˚C/gas mark 4. Line 20cm cake tin.

3 tbsp of cocoa powder

Beat together the butter and the sugar until its smooth, and then sift in the flour and mix together.

180g (6½oz) butter, softened

Stir in the remaining ingredients and pour in the lined cake tin. Bake for 55-60 minutes until it is springy to touch. Remove from the oven and allow it to cool. Melt the chocolate bars with the syrup and the butter until it is smooth and then mix in the icing sugar. Spread the icing over the cooled cake and decorate with the chocolate shavings.

180g (6½oz) golden caster sugar 2 tbsp Dulce de Leche 220g (7½oz) of self raising flour 3 tbsp of milk Icing 1 tbsp golden syrup 100g (3½oz) caramel chocolate 50g (1½oz) of butter 100g (3½oz) icing sugar, sifted Chocolate shavings to decorate

For a perfectly smooth mix try the Breville Twin Motor Stand & Hand Mixer SHM2 Find out more >

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DRINKS

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2-3

Citrus Slush What you need 300ml (10fl oz) fresh orange juice 30ml (2 tbsp) lemon and lime cordial 15ml (1 tbsp) caster sugar 15 large ice cubes*, slightly defrosted Lime slices *You can find bags of ice cubes in all major supermarkets

How it’s done Crush ice either in a blender or by using a rolling pin and cloth, then add to a bowl or jug. Add the rest of the ingredients and mix together using either a cocktail shaker or the blender. Spoon into glasses and garnish with lime slices. Serve immediately with a straw and sit back, relax and enjoy this refreshing summer cooler. Alternative flavours.. Use different flavoured cordial for varying taste sensations. For an adult treat, why not add your favourite ‘tipple’.

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Fruity Iced Rum Punch Serve as a refreshing start to a summer alfresco dinner party. Impress the guests by pouring this fruity adult treat into chilled cocktail glasses, which have had their rims dipped in lime juice and then in caster sugar.

What you need 200ml (7fl oz) white rum The juice of 1 lime 30ml (2tbsp) caster sugar 450g (16oz) fresh strawberries, hulled

How itâ&#x20AC;&#x2122;s done Crush ice either in a blender or by using a rolling pin and cloth, then add to a bowl or jug. Add the rest of the ingredients and mix together using either a cocktail shaker or a blender.

15 large ice cubes*, slightly defrosted

Divide the iced punch between glasses and garnish with a mint leaf and a strawberry half.

Garnish

Serve immediately with a straw.

1-2 strawberries, sliced in half 2-4 mint leaves *You can find bags of ice cubes in all major supermarkets

Alternative flavours Try substituting strawberries for other fruits such as fresh raspberries, tinned peaches or fresh mango. If youâ&#x20AC;&#x2122;ve a sweet tooth then just add a little more caster sugar.

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Honey Nut Sensation An ice-cream shake for kids and grown-ups too!

How itâ&#x20AC;&#x2122;s done Mix together all of the ingredients using a blender or by putting them in a wide rimmed jug and mixing with whisk. Pour into 2 tall glasses and serve with a sprinkling of cinnamon. Serve immediately.

What you need 300ml (10fl oz) cold milk 4 scoops vanilla ice-cream 15ml (1tbsp) runny honey 50g (1Â˝oz) walnut pieces Pinch cinnamon Garnish Cinnamon

Serving Suggestion: Try using different ice cream flavours, such as chocolate or toffee, to create your own delicious nutty drink.

For a perfect blend try the Breville Glass Jug Blender VBL033 Find out more >

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Refreshing Mango and Stem Ginger Lassi Traditionally, Lassi is used to help calm a ‘fiery’ mouth after a spicy curry. Try this version as an accompaniment to your favourite Indian dish or simply drink on its own for a healthy snack.

What you need 2 large ripe mangos, stones removed and peeled 2 pieces stem ginger in syrup, chopped 150g (5½oz) tub natural yogurt 500ml (17fl oz) milk

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How it’s done Mix all the ingredients together using a blender until thick and creamy. Alternatively finely chop the mango and the ginger and mix it with the yoghurt and milk using a whisk. Pour into 4 tall glasses and serve immediately. Enjoy!

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Revitalising Iced Mocha Shake When you’re hot and bothered try this simple shake with a coffee kick to cool you down and get you going.

How it’s done Mix all the ingredients together using a blender or whisk Pour into 2 tall glasses (latte glasses work well) and serve with chocolate Flake on the side. Enjoy the cool tasting coffee hit!

What you need 300ml (10fl oz) cold milk 150ml (5fl oz) strong black coffee, chilled (e.g. espresso) 4 scoops chocolate ice-cream 2 chocolate flakes

Serving Suggestion: For a devilish “pick me up” treat top with aerosol cream and a sprinkling of cocoa powder! www.breville.co.uk

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Pina Colada What you need 90ml (3fl oz) Bacardi Rum 120ml (4fl oz) pineapple juice 60ml (2fl oz) coconut cream 30ml (1fl oz) Malibu 14 small ice cubes

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How itâ&#x20AC;&#x2122;s done Mix all the ingredients together (except the ice cubes) using either a blender or cocktail shaker. Share the ice cubes between 2 glasses. Divide the cocktail mix into the glasses and serve with a straw.

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Fruity Fantasy What you need 180ml (6fl oz) fresh orange juice 90ml (3fl oz) pineapple juice 100g (3Â˝oz) strawberries, hulled 1 slice honeydew melon 1 slice water melon, deseeded 8 small ice cubes

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How itâ&#x20AC;&#x2122;s done Mix together all the ingredients using a blender or hand blender. Divide the cocktail into 2 glasses and serve immediately.

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Peachy Mango Smoothie How itâ&#x20AC;&#x2122;s done Cut the mango in half and carefully remove the stones. Remove the mango flesh and chop into chunks. Do the same to the peaches. Add the mango, peach, white grape juice and lemon juice to a blender and then mix until smooth.

What you need 3 ripe peaches 2 ripe mangos Â˝ lemon, juiced 150ml (5fl oz) white grape juice A hand full of ice cubes

Pour the smoothie over ice and enjoy.

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Blackberry, Pear and Grapefruit Juice How itâ&#x20AC;&#x2122;s done Extract the juice from all of the ingredients by using a juicer Combine all of the juices together and serve immediately in a glass with the ice. Garnish with fresh blackberries

What you need 250g (9oz) blackberries 3 ripe pears, peeled and stones removed 2 grapefruits, peeled 2 ice cubes

For perfect juice try the Antony Worrall Thompson Professional Juicer JE15 Find out more >

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Apple, Peach and Grapefruit Juice What you need 1 small green apple 2 large peaches, halved and stones removed

How itâ&#x20AC;&#x2122;s done Extract the juice from all of the ingredients using a juicer.

2 grapefruits, peeled

Combine all of the juices together. Add sugar to taste.

2 ice cubes

Serve immediately in a glass with the ice.

Caster sugar (optional)

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Pineapple, Peach and Pear Juice How itâ&#x20AC;&#x2122;s done

What you need

Extract the juice from all of the ingredients by using a juicer.

Â˝ small pineapple, peeled, cored and cubed

Combine all of the juices together. Add sugar to taste.

2 peaches, halved and stones removed

Serve immediately in a glass with the ice.

2 ice cubes

2 ripe pears Caster sugar (optional)

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Oreo Cookie Milkshake What you need 10 Oreo Cookies 5 scoops of good quality vanilla ice cream 200ml (7fl oz) milk A good squeeze of chocolate syrup

How itâ&#x20AC;&#x2122;s done Break up the Oreo Cookies into a blender and chop for a minute until crumbled. In the blender add the ice cream, milk and chocolate syrup to the chopped cookies. Mix until all the ingredients are combined. If you donâ&#x20AC;&#x2122;t have a blender place the cookies in a plastic bag and crush them with a rolling pin. Then mix them thoroughly with the ice cream, milk and syrup. Serve immediately.

For the perfect blend try the Antony Worrall Thompson Intelligent Blender VBL030 Find out more >

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The Breville Team would like to extend their thanks to all those who contributed knowledge, videos and photography, and to everyone who worked with us to make the Creative Kitchen by Breville a possibility...

...George Bergier, John Cadieux, Dean Edwards, Samantha Head, David Lesniak, David Muniz, Hannah Peakman, Antony Worrall Thompson, everyone at Brazen PR and everyone at The Raft.

This is the 1st edition of many, and in advance we would also like to thank anyone who contributes to this project in the future.

thank 1

you! www.breville.co.uk