rapscalli

# Pork and fennel casserole  Unwind with a Mediterranean-flavoured casserole of pork, chorizo and fennel. - Less than 30 mins preparation time - Over 2 hours cooking time - Serves 4     ## Ingredients - 2 tsp olive oil - 1kg/2lbs 2oz pork shoulder, cut into large cubes - 200g/7oz chorizo, cut into chunks - 1 onion, sliced - 1 fennel bulb, finely sliced - 250ml/9fl oz chicken stock - 2 lemons, zest and juice - 1 x 400g/14oz can chickpeas - 100g/3½oz large pitted green olives - 1 tbsp chopped fresh parsley ## To serve - wilted spinach ## Preparation method 1. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside. 1. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside. 1. Reduce the heat to medium and fry the onion and fennel fo

# Beetroot risotto With its shocking colour and sound flavour, this dish is quite the exhibitionist. Keep it simple if that's how you like it, but the optional toppings add layers of flavour. Serve as a main course, a starter, or as a lovely little extra alongside a bit of beef or oily fish, such as salmon or mackerel. ### Serves 2 - 250g fresh beetroot - 2 shallots, peeled - 2 garlic cloves, peeled - 850ml chicken or vegetable stock - 35g butter, plus a knob for later - A splash of olive oil - 175g risotto rice (i used 140 and that was more than enough) - 80ml white wine - A little fresh thyme (optional) - Juice of ½ lemon - 50g parmesan, freshly grated - Salt and black pepper ## Optional toppings - 50g blue cheese, crumbled - 1 tbsp mascarpone, cream or creme fraiche - A few baby spinach or rocket leaves - A handful of parmesan, goat's or Lancashire cheese, crumbled - 2 tbsp sour cream or natural yoghurt - A few walnuts, toasted - ½ tbsp horseradish cream ## Method 1. After d

# Warm pasta salad with olive dressing ## Ingredients ### For the olive dressing - 1 garlic clove, finely chopped - 1 spring onion, finely chopped - 8-10 green olives, stones removed, finely chopped - 2 lemons, juice only - handful fresh basil, chopped - ¼ ball mozzarella, cut into cubes - 1 tbsp olive oil - 1 tsp balsamic vinegar - salt and freshly ground black pepper ### For the pasta 110g/4oz spaghetti, cooked according to packet instructions, drained and kept warm 1 tbsp olive oil Less than 30 mins preparation time Less than 10 mins cooking time ## Preparation method - For the olive dressing, place all the ingredients into a bowl, season with salt and freshly ground black pepper and mix well. - For the pasta, place the cooked spaghetti into a bowl and stir in the olive oil. Pour the dressing over the pasta and stir well. - To serve, place the pasta salad into a serving bowl.   From <http://www.bbc.co.uk/food/recipes/warmpastasaladwithol_85422>:

# Herby couscous with citrus & pomegranate dressing Serves 4 ## Ingredients - 200g couscous - 150g pack pomegranates seeds - handful chopped herbs (we used mint and coriander) - juice 1 orange - 2 tbsp each white wine vinegar and olive oil ### Method 1. Place the couscous in a shallow bowl, then pour over 200ml boiling water. 1. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. 1. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs. 1. Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. 1. Season well with salt and serve.   http://www.bbcgoodfood.com/recipes/9841/herby-couscous-with-citrus-and-pomegranate-dressin

# Delia - How to make vinaigrette     When you begin to make salad dressings, it's you who should taste and you who should decide just how much acidity you like and what your preferences are as to flavourings and so on. I seem to suffer from some kind of mental handicap with dressings, which roughly means that other people's salad dressings always seem to taste better than my own – my husband's particularly. I have set out my favourite version of vinaigrette, but it's adaptable: you can use red or white wine vinegar, a different mustard or no mustard; if you like it sharper, use a higher ratio of vinegar, and if you want it less sharp use a higher ratio of oil. The following combination is my own personal favourite. 1 rounded teaspoon of Maldon sea salt 1 level teaspoon of whole black peppercorns 1 peeled clove of garlic 1 rounded teaspoon of mustard powder 1 tablespoon of the vinegar of your choice (balsamic, sherry, cider) possible lemon or lime juice instead of vineg

# stir fried tofu from The After-work Thai Cookbook ## Ingredients - 250g tofu - 2 tbsp groundnut (peanut) oil - 1 tbsp Thai green curry paste - 2 tbsp light soy sauce - 2 kaffir lime leaves, rolled into cylinders and thinly sliced - 2 tbsp granulated sugar - 150ml vegetable stock - 250g Asian asparagus, trimmed - 2 tbsp roasted peanuts Substitute slim carrot sticks or broccoli florets for the asparagus ## Method - cube and fry the tofu till golden brown - Heat 1 tbsp oil in a wok, add 2 tbsp curry paste, cook over medium heat for 1 to 2 mins, until it gives off its aroma - Stir in 2 tbsp soy sauce, 2 lime leaves, 2 tbsp sugar and 150ml veg stock and mix well. bring to the boil and reduce heat to a simmer. - add 250g asparagus and simmer gently for 5 minutes - add the tofu and peanuts to the pan, mix. - serve