rapscalli

Guardian The perfect Yorkshire pudding I was invited this year to dine with the Butchers' Guild in York for their annual Shrove Tuesday Feast. It was a splendid affair full of love of good food and laughter. On this occasion the Yorkshire pudding was served in the traditional manner before the meat course. This was designed to fill you up and make you less hungry for the beef so you would appreciate it more. I was told that it is also customary to save a slice to have later with jam. When I was young the Yorkshire pudding was baked in a roasting pan as a large slab. Today the fashion is for little individual puddings which are quicker and easier to make, but I still prefer the larger piece. The trick is to have the dripping in the pan smoking hot before you pour in the batter. Serves 6 115g plain flour salt and freshly ground black pepper 2 eggs 300ml milk fat from the roasting tin, or dripping or vegetable oil Sift the flour and some salt and pepper into a bowl, and make a well in

welshWelsh rarebit The ultimate cheese on toast from the one and only Keith Floyd. Travel back in time with this traditional teatime treat. Ingredients 25g butter 25g flour 150ml oz milk 175g cheddar cheese, grated 150ml oz brown ale 1 tsp English mustard 2 tsp Worcestershire sauce salt and pepper 2 egg yolks 4 slices of toast Preparation method Make a roux with the butter and flour, and leave to cool. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps. Add the cheese, beat in and remove from the heat. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately. #recipe from http://www.bbc.co.uk/food/recipes/welshrarebit_8197

Chili Con Carne Ingredients - 2 tbsp olive oil - 2 onions, chopped - 2 garlic cloves, crushed - 1kg/2¼lb lean minced beef - 2 glasses red wine - 2x400g cans chopped tomatoes - 3 tbsp tomato purée - 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes - 1 tsp ground cumin - 1 tsp ground coriander - 1 stick cinnamon - good shake of Worcestershire sauce - 1 beef stock cube - salt and freshly ground black pepper - 2x400g can red kidney beans, drained - 1 large bunch coriander leaves, roughly chopped - wedges of lime, to serve Method - Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. - Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. - Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself. - Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce and crum

Oliver Cream of Celery Soup Serves 4 ### Ingredients - 1 head of organic celery, sliced - 1 large onion, finely chopped - 1 clove of garlic, chopped - Small bunch of flat leaved parsley, roughly chopped - 1 litre of vegetable stock - 100ml single cream (plus a little extra for serving if desired) - A good pinch of nutmeg and some black pepper to season - A couple of tbsps of extra virgin olive oil (or a mix of oil and butter) ### Method 1. In a large saucepan or casserole, heat the oil gently and add the sliced celery, onion and garlic to the pan. Sweat over a gentle heat till vegetables are soft but not browned. This process will take around 15 minutes. 2. Add the chopped parsley and vegetable stock then season well with nutmeg and black pepper. 3. Simmer the soup for approx. 15 minutes then pour into a blender or food processor along with the single cream. 4. Process/puree at high speed till soup is smooth and creamy. Serve with an extra drizzle of cream if you wish.

pudding risotto James Martin #Leek, smoked haddock and black pudding risotto By: James Martin Serves 4 ##Ingredients - 1 tbsp Olive oil - 175g black pudding, cut into thick slices, then each slice into quarters - 300g-400g undyed smoked haddock fillet - 25g Butter - 3 Shallots, chopped - 2 garlic cloves, crushed - 100ml dry white wine - 250g Arborio or Carnaroli rice - 1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub) - 2 medium leeks, thinly sliced - freshly ground salt and black pepper - 2–3 tbsp Mascarpone - 25g finely grated Parmesan - 2 tbsp chopped parsley ##Directions - Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside. - Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chun

Food # Lemon & pea risotto #### Ingredients - 200g risotto rice - 850g hot vegetable stock - 50g frozen garden peas or petit pois - 50g parmesan , grated, plus extra to serve - juice and zest 1⁄2 lemon #### Method - Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. - Add 1 ladleful of hot stock and stir until absorbed. - Reduce the heat. - Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins. - Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. - Add the cheese, lemon juice and seasoning, then stir. - Scatter with the lemon zest, then serve immediately, with extra grated Parmesan. from http://www.bbcgoodfood.com/recipes/5612/lemon-and-pea-risotto  

Good Food # Posh mushrooms on toast This dish makes a wonderful starter. It calls for a good-sized glass of robust red wine to go with it. At the beginning of autumn, wild mushrooms are readily available and many are from the UK. #### Ingredients - 1 tbsp olive oil - 50g smoked pancetta, diced - 1-2 garlic cloves, finely chopped - 25g unsalted butter - 200g mixed wild mushrooms (such as chanterelles, ceps and morels), cut in half if large - 3 tbsp dry white wine - 3 tbsp roughly chopped flatleaf parsley - 4 slices of sourdough bread or similar - salt and freshly ground black pepper #### Method - Heat the oil in a large frying pan, add the pancetta and fry until golden brown, stirring occasionally. Add the garlic and cook over a low heat until soft and translucent. - Raise the heat a little and add a small knob of the butter. When it starts to foam, stir in the mushrooms and cook for 2-3 minutes. - Add the wine and let it bubble until almost evaporated. Season with plenty of salt and pe

# Shepherd's Pie   #### Ingredients - 1kg of big, floury potatoes - a thick slice of butter - 2 large onions - a few diced carrots and celery - 600g minced lamb - salt - pepper - thyme - Worcestershire Sauce,     Shepherd's Pie was first recorded in Victoria's reign, and of all the ways of using leftover meat, this potato-topped pie must be the most enduring, though these days it is more often made with fresh mince. #### THE RECIPE Boil and mash 1kg of big, floury potatoes, adding a thick slice of butter as you mash. Soften 2 large onions, peeled and chopped in a little butter. (You can add a few diced carrots and celery at this point.) When they are golden, add 600g minced lamb, letting it brown thoroughly. Now add your salt, pepper, thyme and a shake or two of Worcestershire Sauce, and about 350ml of stock. Let the mixture simmer gently for 30 minutes. Tip the lamb into a shallow baking dish, top with the mash, dot with a little butter then bake for 35-40 minutes in a

Cafe # Spaghetti in the bag serves 4 #### Ingredients - 350g spaghetti - 4 garlic cloves peeled and crushed - 2 x 400g tins plum tomatoes drained - 1 red chilli de-seeded finely sliced - 500g cooked prawns - 1 lemonjuice - 1 lemon quartered - 3tbsp basil - 120ml white wine - extra virgin olive oil   #### Method - heat 2 tbsp olive oil - 2 garlic cloves - cook gently - add tomatoes and sea salt - reduce to thick sauce. - in a separate pan:- - 3 tbsp olive oil - 2 garlic cloves - cook gently - chili and prawns - heat through - add lemon juice - heat oven 200c - cook spaghetti 7 minutes - drain and season - 3 tbsp olive oil - cut 4 50cm squares of foil - drizzle oil - 1/4 each of spaghetti saucep rawns basil season - fold leaving 1 side open - put in 2tbsp wine - 7-8 minutes, serve with 1/4 lemon From River Cafe Cookbook Pasta and Ravioli #recipe

- Guardian Food # Spaghetti with cherry tomatoes Serves 4 #### Ingredients - 350g spaghetti - 600g cherry tomatoes, halved and squeezed to remove juice and seeds (crush them) - 2 tbs red wine vinegar - 1 tbs traditional balsamic vinegar - 3 tbs roughly torn basil leaves - Extra-virgin olive oil #### Method - In a bowl, combine 6tbs of olive oil with the vinegars and season. - Add the tomato halves, pressing them down to absorb the flavours of the vinegar and oil. - Add half the basil, stir, then cover and leave to marinate for an hour or more - do not refrigerate. - Cook the spaghetti in boiling salted water until al dente. - Drain and return to the pan. - Add the tomato mixture over a high heat, tossing to combine and coat the pasta. - Add the remaining basil and drizzle with olive oil to serve. from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3 #recipe

Stew - Nigel Slater #### Ingredients - 100g pot barley - 3 onions - 2 stalks celery - 1 large parsnip - 2 carrots - 4 medium potatoes - 8 thick neck of lamp chops - few sprigs thyme - 2 bay leaves - white pepper - stock to cover - handful parsley #### Method - boil pot barley 25 minutes and drain - heat oven 160 - clean and chop veg - put in pot with thyme bay leaves and lamb barley - season pepper - cover with stock - bring slowly to boil - skim of froth - cover with greasepoof paper and lid - oven 2 hrs - add chopped parlsey - season salt an pepper - leave overnight - skim of fat

Guardian # The perfect fish pie The perfect haddock and cod pie By Sophie Conran Serves 4 #### Ingredients #### For the filling: - 300g smoked haddock fillet, 300g cod fillet - 1 bay leaf - 450ml milk, or enough to just cover the fish - 4 large eggs - 4 handfuls frozen peas - 1 tbsp butter - 1 tbsp plain flour - 1 handful flat-leaf parsley, chopped #### For the mash - 4 largish Desiree potatoes, peeled and cubed - 100g butter - 1 small wine glass milk (about 140ml) #### Method - Preheat the oven to 220C/gas 7. - Place the fish in a pie dish with the bay leaf and milk. Pop it in the oven. - After 10 minutes, remove from the oven and lift the fish out of the milk. - Reserve the milk and bay leaf. - Remove the skin and bones. - Break up the fish into large chunks and set aside. - Put the eggs in a pan of water on a high heat, and bring to a rolling boil. - Allow the eggs to boil for two minutes, then add the peas and bring the pan back to the boil for a further one to two minutes. - Strai

and new potatoes - BBC # Tuna steaks with salsa verde and new potatoes Serves 2 ### Ingredients - 2 x 250g/9oz fresh tuna steaks - 5 tbsp Italian olive oil - salt and freshly ground black pepper, to taste - 2 handfuls of new potatoes, par-boiled until al dente then cooled #### For the salsa verde - 4 anchovy fillets - 1 tbsp capers, roughly chopped - 1 clove garlic, roughly chopped - ½ lemon, zest and juice only - 90ml/3fl oz olive oil - 2 tbsp flatleaf parsley, chopped - 1 tbsp basil, chopped - salt and freshly ground black pepper ### Preparation - Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking. - Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side. - In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. - Add the lemon zest and juice. - Add the olive oil in a steady stream, whisking to combine. - Stir in t

recipe - Jamie Oliver # Turkey and sweet leek pie recipe #### ingredients - 2 rashers smoked streaky bacon, roughly chopped - ½ bunch of fresh thyme, leaves picked - olive oil - a large knob of butter - 2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced - sea salt and freshly ground black pepper - 800g cooked white turkey meat, torn into big chunks (brown too if you want) - 2 heaped tablespoons plain flour, plus extra for dusting - 2 pints turkey, chicken or vegetable stock - 2 tablespoons of crème fraîche - 1 x 500g packet puff pastry - 12 jarred or vac-packed chestnuts, roasted and peeled - 2 sprigs fresh sage, leaves picked - 1 egg, preferably free-range or organic, beaten #### method This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat

Welsh rarebit The ultimate cheese on toast from the one and only Keith Floyd. Travel back in time with this traditional teatime treat. Ingredients 25g butter 25g flour 150ml oz milk 175g cheddar cheese, grated 150ml oz brown ale 1 tsp English mustard 2 tsp Worcestershire sauce salt and pepper 2 egg yolks 4 slices of toast Preparation method Make a roux with the butter and flour, and leave to cool. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps. Add the cheese, beat in and remove from the heat. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately. #recipe from http://www.bbc.co.uk/food/recipes/welshrarebit_8197

Turkey and sweet leek pie recipe ingredients 2 rashers smoked streaky bacon, roughly chopped ½ bunch of fresh thyme, leaves picked olive oil a large knob of butter 2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced sea salt and freshly ground black pepper 800g cooked white turkey meat, torn into big chunks (brown too if you want) 2 heaped tablespoons plain flour, plus extra for dusting 2 pints turkey, chicken or vegetable stock 2 tablespoons of crème fraîche 1 x 500g packet puff pastry 12 jarred or vac-packed chestnuts, roasted and peeled 2 sprigs fresh sage, leaves picked 1 egg, preferably free-range or organic, beaten method This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too. Preheat your oven to 190°C/375°F/gas 5. Put you

Tuna steaks with salsa verde and new potatoes Serves 2 Ingredients 2 x 250g/9oz fresh tuna steaks 5 tbsp Italian olive oil salt and freshly ground black pepper, to taste 2 handfuls of new potatoes, par-boiled until al dente then cooled For the salsa verde 4 anchovy fillets 1 tbsp capers, roughly chopped 1 clove garlic, roughly chopped ½ lemon, zest and juice only 90ml/3fl oz olive oil 2 tbsp flatleaf parsley, chopped 1 tbsp basil, chopped salt and freshly ground black pepper Preparation Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking. Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side. In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. Add the lemon zest and juice.
Add the olive oil in a steady stream, whisking to combine. Stir in the parsley and basil and season to taste with salt and black pepper. Boil

The perfect Yorkshire pudding I was invited this year to dine with the Butchers' Guild in York for their annual Shrove Tuesday Feast. It was a splendid affair full of love of good food and laughter. On this occasion the Yorkshire pudding was served in the traditional manner before the meat course. This was designed to fill you up and make you less hungry for the beef so you would appreciate it more. I was told that it is also customary to save a slice to have later with jam. When I was young the Yorkshire pudding was baked in a roasting pan as a large slab. Today the fashion is for little individual puddings which are quicker and easier to make, but I still prefer the larger piece. The trick is to have the dripping in the pan smoking hot before you pour in the batter. Serves 6 115g plain flour salt and freshly ground black pepper 2 eggs 300ml milk fat from the roasting tin, or dripping or vegetable oil Sift the flour and some salt and pepper into a bowl, and make a well in the midd

The perfect tomato pasta By Rose Gray and Ruth Rogers Spaghetti with cherry tomatoes Serves 4 350g spaghetti 600g cherry tomatoes, halved and squeezed to remove juice and seeds 2 tbs red wine vinegar 1 tbs traditional balsamic vinegar 3 tbs roughly torn basil leaves Extra-virgin olive oil In a bowl, combine 6tbs of olive oil with the vinegars and season. Add the tomato halves, pressing them down to absorb the flavours of the vinegar and oil. Add half the basil, stir, then cover and leave to marinate for an hour or more. Do not refrigerate. Cook the spaghetti in boiling salted water until al dente. Drain and return to the pan. Add the tomato mixture over a high heat, tossing to combine and coat the pasta. Add the remaining basil and drizzle with olive oil to serve. from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3 #Recipe

The perfect souffle The perfect cheese souffle By Michel Roux Serves 4 50g softened butter, to grease dishes 50g Gruyere, grated, to coat dishes 20g butter 20g plain flour 250ml milk salt and freshly ground pepper pinch of cayenne 6 medium egg yolks 10 medium egg whites 240g Gruyere finely grated, plus 4 thin discs Generously grease the insides of four 10cm souffle dishes with the softened butter. Put about 50g grated Gruyere into one dish, rotate it to coat the inside, then tip the excess into another dish. Repeat to coat them all. To make the béchamel, melt the 20g butter in a pan. Add the flour and cook for two minutes, stirring with a whisk, to make a roux. Still stirring, add the cold milk and bring to the boil over a medium heat. Let bubble for a minute or two, then pour the béchamel into a bowl. Season lightly with salt, pepper and cayenne, then whisk in the egg yolks. Cover the bowl with cling film and let cool slightly. Preheat the oven to 200C/gas 6. Beat the egg whites with

The perfect roast potatoes By Sophie Grigson Little new potatoes are delicious roasted. The sharpness of the lemon pieces is particularly good with them. Serves 4 1kg small new potatoes 6 sprigs thyme 1 lemon 4 tbs extra-virgin olive oil salt Preheat the oven to 220C/gas 7. Put the potatoes and thyme in a roasting tin or ovenproof dish - large enough to take them all in a single layer. Cut the lemon into wedges, then cut each wedge into three pieces. Add to the potatoes, then drizzle over the olive oil. Sprinkle with salt. Turn the potatoes and lemon until all are coated in oil. Bake for 40-45 minutes, stirring twice during that time, until the potatoes are patched with brown and very tender. from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3 #Recipe

The perfect roast pork The best way of straight oven-roasting is to put your prepared joint on a rack in the oven tray. Preheat the oven to 240C/gas 9. Roast the pork at this temperature for 20 minutes, then reduce the heat to 180C/gas 4 for the remainder of the cooking time, between 20 and 30 minutes per 450g. This will depend on the size of joint and the amount of bone. A 1kg joint will serve four to six. I, however, use Fanny Cradock's method, which is to roast for the whole time in a preheated oven at 220C/gas 7 for about 23 minutes per 450g. There are also the cheaper and often forgotten joints. These are hand and spring, shoulder, spare rib and belly. The hand is the bit below the knee and above the foot. It is delicious meat with lots of crackling but requires quite careful cooking. Spare rib should be cooked as for leg. Shoulder I find better for pot-roasting, and belly is very good rolled and stuffed, and responds well to both methods. Crackling: the real secret of crackli

The perfect roast leg of lamb The classic way of cooking this is to make incisions all over the joint and put slivers of garlic and rosemary into the holes prior to cooking. There are many variants on this theme, including using anchovies or ginger. The recipe I have chosen requires a bit more effort. Allow 10-12 minutes per 500g for rare; 15 minutes for medium-rare; 20 minutes for well done. Serves 6-8 1 leg of lamb, weighing about 2.75kg 2 lemons 1-2 large garlic cloves (slivered) 1 tbs Dijon mustard 1/2 tsp mustard 1/2 tsp ground ginger salt and freshly ground pepper Peel the lemons, keeping the peel in one long strip. Cut each strip into three so that you have six long strips. Without breaking the skin, score the surface of the lamb with crosshatched diagonal lines at 4cm intervals. Make small holes every 2.5cm along each of the score lines, preferably using a larding needle. Weave the lemon strips along the holes in the score marks, going in at one, under the skin, and out at anot

The perfect roast chicken Serves 4 1 roasting chicken weighing 1.3kg 55g butter (softened) For the stuffing 3 rashers smoked bacon (chopped) 25g butter 1 onion, chopped 85g old bread (roughly crumbled) 1 large bunch of mixed herbs, to include parsley (chopped) finely grated rind and juice of 1 lemon 75ml sherry or wine 1 egg salt and some freshly ground black pepper Preheat the oven to 230C/gas 8. To make the stuffing: in a large frying pan fry the bacon in the butter, then add the onion and fry until soft and golden. Add the breadcrumbs and cook until they have taken up all the fat and coloured slightly. Add the herbs, lemon rind and juice and the sherry or wine. Allow to cool. Break the egg into a small bowl, beat well, then add to the mixture. Stir in well with a fork, then season to taste. Stuff the inner cavity of the bird and use a skewer to close, or sew up. Put the bird in a roasting pan, smear with butter and roast for 1 hour 20 minutes. There are two separate time calculation

The perfect roast beef By Clarissa Dickson-Wright and Johnny Scott It is always better to use a bigger joint than you think you need. If the beef is too lean, ask the butcher to tie some extra fat over the joint. Roasting joints are rib of beef, sirloin or topside. Calculate the cooking time at 12 minutes per 450g for very rare, 15 minutes for rare and 20 for well done on the bone. For a joint off the bone, allow 15, 20 and 25 minutes respectively. Serves 8-10 a 2.25kg piece of rolled beef salt, pepper, dry mustard powder Crosshatch the fat on the top of the joint and rub it with salt, pepper and dry mustard powder. Preheat the oven to 230C/gas 8. Place the joint on a rack in a roasting pan and cook for 15 minutes (20 if the joint is over 2.75kg), then turn the heat down to 160C/gas 3. Roast for the remainder of the calculated cooking time. Remove and allow to rest for a final 10 minutes in a warm place. from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3 #Re

The perfect ricotta and rocket Conchiglie with ricotta and rocket Serves 4 350g conchiglie 200g ricotta, lightly beaten with a fork 500g rocket, roughly chopped 3 garlic cloves, peeled and sliced 3 tbs torn basil leaves 3 fresh red chillies, cut in half lengthways, de-seeded and chopped 150g parmesan, freshly grated Extra-virgin olive oil Heat 2tbs of olive oil in a small, thick-bottomed pan. Add the garlic and fry until it begins to colour. Add the basil and half the rocket. Cover, reduce the heat and cook for 2-3 minutes just to wilt the rocket.Put this mixture, including any liquid, into a food processor and pulse-chop. Add half the remaining rocket, the chillies, seasoning and 2 tbs of olive oil. Blend briefly to combine. Cook the conchiglie in boiling salted water until al dente, then drain, keeping back a little of the pasta water. Add the rocket mixture to the pasta. Lightly stir in the ricotta and the remaining uncooked rocket. Serve with a drizzle of olive oil and the Parmesan

The perfect penne dish Pasta with aubergine, tomato and mozzarella Serves 4 350g penne 2 aubergines, thinly sliced 500g plum tomatoes, skinned and roughly chopped 250g mozzarella, freshly grated 2 garlic cloves, peeled and thinly sliced 3 tbs finely chopped flat-leaf parsley 2 dried red chillies, crumbled extra-virgin olive oil Lay the sliced aubergines on kitchen paper and sprinkle with sea salt. Leave for 20 minutes to allow the bitter juices to drain. Rinse in cold water and pat dry. Heat 3 tbs of olive oil in a thick-bottomed pan. Add the garlic and parsley and cook until soft. Add the tomatoes and their juices, the chillies and 2 tsp of sea salt, and cook over a medium heat for 20 minutes. Heat 4 tbs of olive oil in a large, thick-bottomed frying pan. Fry the aubergines in batches until brown and crisp on both sides. Drain on kitchen paper. Cook the penne in boiling salted water until al dente. Drain, return to the pan and add the tomato sauce. Stir to coat, then add the aubergine

The perfect lamb stew Serves 4 The stock (makes about 1 litre) 1kg lamb bones and trimmings 2 medium carrots, washed and trimmed 2 sticks celery 1 medium onion 2 garlic cloves a sprig each of rosemary and thyme The stew a dab of olive oil 400g diced lamb a large pat of butter 2 sticks of celery, roughly sliced 1 medium leek, roughly sliced 2 medium carrots, peeled and roughly sliced 400ml lamb stock fresh rosemary and a bay leaf 100g dry weight pearl barley, cooked according to packet To make the stock, preheat the oven to 200C/gas 6 and bake all the ingredients apart from the herbs, for one hour. After roasting, transfer the ingredients to a pan with the herbs. Add enough water to just cover the contents, and simmer for at least two hours (preferably four). Strain off the stock and discard the solids. If you make this stock in advance, store it in the fridge and peel off the solid fat before use. You can freeze any excess. If you are using it immediately, skim off the fat. To make the

The perfect fish pie The perfect haddock and cod pie By Sophie Conran Serves 4 For the filling: 300g smoked haddock fillet, 300g cod fillet 1 bay leaf 450ml milk, or enough to just cover the fish 4 large eggs 4 handfuls frozen peas 1 tbsp butter 1 tbsp plain flour 1 handful flat-leaf parsley, chopped For the mash 4 largish Desiree potatoes, peeled and cubed 100g butter 1 small wine glass milk (about 140ml) Preheat the oven to 220C/gas 7. Place the fish in a pie dish with the bay leaf and milk. Pop it in the oven. After 10 minutes, remove from the oven and lift the fish out of the milk. Reserve the milk and bay leaf. Remove the skin and bones. Break up the fish into large chunks and set aside. Put the eggs in a pan of water on a high heat, and bring to a rolling boil. Allow the eggs to boil for two minutes, then add the peas and bring the pan back to the boil for a further one to two minutes. Strain the peas and eggs and run them under cold water. Put the fish and peas in the pie dish w

The perfect crumble The perfect fruit crisp By Nigel Slater I insist on serving cream or ice-cream with this. That biting coldness is essential with the mouth-scalding hot fruit. And you really do need only the merest whiff of cinnamon. Serves 6 1kg ripe plums, apples, greengages or damsons a knife point of ground cinnamon 125g soft white bread 75g light muscovado sugar 75g butter vanilla ice-cream or double cream to serve Set the oven at 190C/gas 5. Cut the plums in half and stone them. Drop the fruit into a buttered pudding basin or shallow casserole and toss very gently with the ground cinnamon. Whizz the bread to rough crumbs in a food processor. You don't want them to be too fine - more of a soft rubble than a fine sand. Mix the breadcrumbs and sugar and cover the plums loosely with the mixture. Melt the butter in a small pan, then pour it over the crumbs, making certain to soak them all. Bake for 35 minutes, till the plums are soft and melting and the crumbs on top golden and

The perfect creamy pasta Tagliatelle with pancetta and borlotti beans Serves 4 350g dried egg tagliatelle 150g pancetta slices, cut into 1cm pieces 500g cooked borlotti beans, drained of their juices 1 red onion, peeled and chopped 2 garlic cloves, peeled and finely sliced 1 x 400g tin of peeled plum tomatoes, drained of their juices 100ml double cream 3 tbs torn basil leaves 50g parmesan, freshly grated extra-virgin olive oil Heat 2 tbs of olive oil in a thick-bottomed pan. Add the onion and cook until soft, then add the garlic and pancetta and cook until the pancetta is translucent. This should take about 10 minutes. Add the tomatoes, chopping them up to make a sauce, and cook for a further 10 minutes. Season, then stir in the borlotti beans and cream. Cook for 5-10 minutes, until the sauce is thick. Add the basil and 2 tbs of olive oil. Cook the tagliatelle in boiling salted water until al dente. Drain, retaining 3-4 tbs of the pasta water. Add the tagliatelle to the beans, adding t

The perfect chilli pasta Penne all'arrabbiata Serves 4 350g penne 4 garlic cloves, peeled and cut in half 4 dried red chillies 3 tbs basil leaves 750g plum tomatoes, skinned and roughly chopped extra-virgin olive oil Heat 3 tbs of olive oil in a thick-bottomed pan. Add the garlic and fry gently. After 1 minute, add the whole chillies, then continue to fry until the garlic is lightly brown. Remove it with the chillies and save. Add the basil to the hot oil for a few moments to add flavour, then remove and save. Finally, add the tomatoes to the flavoured oil with 1 tsp of sea salt and cook gently for 10 minutes. Cook the penne in boiling salted water until al dente. Drain, add to the tomato sauce, toss to coat and stir in the garlic, chillies and basil. Serve with olive oil drizzled over. from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3 #Recipe

The perfect carbonara Tagliatelle carbonara prosciutto Serves 4 350g dried egg tagliatelle 300g prosciutto slices, cut into strips 1cm wide 100g unsalted butter 150ml white wine 6 egg yolks 50g parmesan, freshly grated, plus extra for serving 50g aged pecorino, freshly grated extra-virgin olive oil Heat 1tbs of olive oil in a thick-bottomed pan, add two thirds of the prosciutto and fry very briefly. Add half of the butter and the wine. Simmer for 2-3 minutes, just to combine the wine with the butter and the prosciutto juices. Mix the egg yolks with the cheeses and season. Cook the tagliatelle in boiling salted water until al dente, then drain, reserving a few tablespoons of the pasta water. Add the pasta to the prosciutto then stir in the egg mixture, letting the heat of the pasta cook the egg. Add the reserved cooking water if the sauce seems too thick. Stir in the remaining prosciutto and serve with extra parmesan. from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.

he perfect cake The perfect chocolate cake By Nigel Slater This works as teatime cake or dessert, though if using it for the latter, serve some raspberries on the side. Serves 10 200g fine dark chocolate (70% cocoa solids) a small, hot espresso 200g butter 80g plain flour 1 tsp baking powder 2 level tbs very good-quality cocoa powder 125g almonds 5 eggs 200g unrefined golden caster sugar You will need a shallow cake tin, 23-24cm in diameter, about 5cm deep, the base lightly buttered and lined with a round of baking parchment. Set the oven at 180C/gas 4. Break or chop the chocolate into small pieces and melt it in a bowl resting over a saucepan of gently simmering water. As soon as it has started to melt, pour the hot espresso over the chocolate. Cut the butter into chunks and drop it into the chocolate and coffee. Resist the temptation to stir. Sift the flour, baking powder and cocoa together. Don't skin the almonds, but blast them in a food processor until they resemble fine, fres

The perfect beef stew Beef stew By Johnny Acton and Nick Sandler Here is a rich, addictive stew to warm the cockles of your heart. It is a thoroughly British alternative to boeuf bourguignon and the horseradish dumplings pack quite a punch. Serves 4-6 The stew 16 small shallots, peeled olive oil 800g diced beef 25g butter 200g chestnut mushrooms, sliced 150g fresh tomatoes, chopped 400ml Duchy Originals ale 3 bay leaves 1 tsp chopped fresh thyme The dumplings 120g shredded suet 250g plain flour 1/2 tsp salt 11/2 tsp baking powder 40g finely grated horseradish - to avoid an emotional experience, grate it wearing a swimming mask or under an extractor hood 1 tsp mustard powder Gently fry the whole shallots in a little olive oil in a large pan until browned. Remove them from the pan and reserve. Splash a little more olive oil into the pan and turn the heat right up. Hard fry the beef in small batches until browned and reserve. Place the butter in the pan and fry off the mushrooms. Then add

Stew 100g pot barley 3 onions 2 stalks celery 1 large parsnip 2 carrots 4 medium potatoes 8 thick neck of lamp chops few sprigs thyme 2 bay leaves white pepper stock to cover handful parsley boil pot barley 25 minutes and drain heat oven 160 clean and chop veg put in pot with thyme bay leaves and lamb barley season pepper cover with stock bring slowly to boil skim of froth cover with greasepoof paper and lid oven 2 hrs add chopped parlsey season salt an pepper leave overnight skim of fat

Spaghetti with cherry tomatoes Serves 4 350g spaghetti 600g cherry tomatoes, halved and squeezed to remove juice and seeds (crush them) 2 tbs red wine vinegar 1 tbs traditional balsamic vinegar 3 tbs roughly torn basil leaves Extra-virgin olive oil In a bowl, combine 6tbs of olive oil with the vinegars and season. Add the tomato halves, pressing them down to absorb the flavours of the vinegar and oil. Add half the basil, stir, then cover and leave to marinate for an hour or more - do not refrigerate. Cook the spaghetti in boiling salted water until al dente. Drain and return to the pan. Add the tomato mixture over a high heat, tossing to combine and coat the pasta. Add the remaining basil and drizzle with olive oil to serve. from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3 #recipe

Spaghetti in the bag serves 4 350g spaghetti 4 garlic cloves peeled and crushed 2 x 400g tins plum tomatoes drained 1 red chilli de-seeded finely sliced 500g cooked prawns 1 lemon - juice 1 lemon quartered 3tbsp basil 120ml white wine extra virgin olive oil heat 2 tbsp olive oil - 2 garlic cloves - cook gently - add tomatoes and sea salt - reduce to thick sauce. separate pan - 3 tbsp olive oil - 2 garlic cloves - cook gently - chili and prawns - heat through - add lemon juice heat oven 200c cook spaghetti 7 minutes - drain and season - 3 tbsp olive oil cut 4 50cm squares of foil - drizzle oil 1/4 each of spaghetti - sauce - prawns - basil - season fold leaving 1 side open - put in 2tbsp wine 7-8 minutes, serve with 1/4 lemon From River Cafe Cookbook Pasta and Ravioli #recipe

Spaghetti Bolognese Ingredients 50g butter 70g pancetta 1 onion, finely chopped 2 cloves garlic, finely chopped 1 carrot, finely chopped 2 celery stalks, finely chopped 2 large mushrooms, finely chopped 2 bay leaves 400g minced beef or lamb 200ml whole milk 220ml crushed tomatoes or passata 200ml red wine 200ml vegetable stock pinch freshly ground nutmeg spaghetti or tagliatelle, cooked according to packet instructions grated parmesan cheese, to serve Preparation method Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender. Turn up the heat and tip in the minced beef or lamb, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 mi

Shepherd's Pie 1kg of big, floury potatoes a thick slice of butter 2 large onions a few diced carrots and celery 600g minced lamb salt pepper thyme Worcestershire Sauce, Shepherd's Pie was first recorded in Victoria's reign, and of all the ways of using leftover meat, this potato-topped pie must be the most enduring, though these days it is more often made with fresh mince. 
THE RECIPE
Boil and mash 1kg of big, floury potatoes, adding a thick slice of butter as you mash. Soften 2 large onions, peeled and chopped in a little butter. (You can add a few diced carrots and celery at this point.) When they are golden, add 600g minced lamb, letting it brown thoroughly. Now add your salt, pepper, thyme and a shake or two of Worcestershire Sauce, and about 350ml of stock. Let the mixture simmer gently for 30 minutes. Tip the lamb into a shallow baking dish, top with the mash, dot with a little butter then bake for 35-40 minutes in a hot oven till the surface is crisp. Serves 4. 
THE

Salsa Verde ingredients 1½–2 cloves of garlic, peeled 1 small handful of capers 1 small handful of gherkins pickled in sweet vinegar 6 anchovy fillets 2 large handfuls of flat-leaf parsley, leaves picked 1 bunch of fresh basil, leaves picked 1 handful of fresh mint, leaves picked 1 tablespoon Dijon mustard 3 tablespoons red wine vinegar 8 tablespoons really good extra virgin olive oil sea salt and freshly ground black pepper method The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with grilled or roasted meat and fish. Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar. #recipe from http://www.jamieoliver.com/recipes/other-recipes/salsa-verde

Quick fish soup serves 2 as a main dish I wouldn't suggest that this is as fine a recipe as a fish soup you have laboured over, but it sure ain't bad. 1 shallot garlic -2 cloves olive oil tomatoes - 3 large bay leaves hot fish stock - 425ml white fish, prepared (skate, hake or haddock) - 100g small clams - 12 mussels - 12 large prawns - 100g saffron strands - 1 teaspoon a little coriander leaf Peel the shallot and garlic and chop them finely. Let them cook in a little olive oil until just turning gold. Chop the tomatoes and add them, with a couple of bay leaves and the fish stock. Bring to the boil then turn down the heat to a simmer and add the fish. Four or five minutes later, add the clams, then the mussels and prawns, and stir in the saffron strands. Cook for a further couple of minutes until the mussels have opened. Taste the broth; it may need salt and pepper. Throw out the bay leaves. Add the coriander. Serve hot, spooning the broth, fish and shellfish into large, warm b

Posh mushrooms on toast This dish makes a wonderful starter. It calls for a good-sized glass of robust red wine to go with it. At the beginning of autumn, wild mushrooms are readily available and many are from the UK. Ingredients 1 tbsp olive oil 50g smoked pancetta, diced 1-2 garlic cloves, finely chopped 25g unsalted butter 200g mixed wild mushrooms (such as chanterelles, ceps and morels), cut in half if large 3 tbsp dry white wine 3 tbsp roughly chopped flatleaf parsley 4 slices of sourdough bread or similar salt and freshly ground black pepper Method 1. Heat the oil in a large frying pan, add the pancetta and fry until golden brown, stirring occasionally. Add the garlic and cook over a low heat until soft and translucent. 2. Raise the heat a little and add a small knob of the butter. When it starts to foam, stir in the mushrooms and cook for 2-3 minutes. 3. Add the wine and let it bubble until almost evaporated. Season with plenty of salt and pepper, stir in the parsley and set asi

Lemon & pea risotto Ingredients 200g risotto rice 850g hot vegetable stock 50g frozen garden peas or petit pois 50g parmesan , grated, plus extra to serve juice and zest 1⁄2 lemon Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins. Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan. #recipe from http://www.bbcgoodfood.com/recipes/5612/lemon-and-pea-risotto

Leek, smoked haddock and black pudding risotto By: James Martin Serves 4 Ingredients 1 tbsp Olive oil 175g black pudding, cut into thick slices, then each slice into quarters 300g-400g undyed smoked haddock fillet 25g Butter 3 Shallots, chopped 2 garlic cloves, crushed 100ml dry white wine 250g Arborio or Carnaroli rice 1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub) 2 medium leeks, thinly sliced freshly ground salt and black pepper 2–3 tbsp Mascarpone 25g finely grated Parmesan 2 tbsp chopped parsley 1. Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside. 2. Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chunks and set aside. 3. Heat the butter in a wide shallow pan. Add the sh

Recipe - Cream of Celery Soup Serves 4 Ingredients 1 head of organic celery, sliced 1 large onion, finely chopped 1 clove of garlic, chopped Small bunch of flat leaved parsley, roughly chopped 1 litre of vegetable stock 100ml single cream (plus a little extra for serving if desired) A good pinch of nutmeg and some black pepper to season A couple of tbsps of extra virgin olive oil (or a mix of oil and butter) Method 1. In a large saucepan or casserole, heat the oil gently and add the sliced celery, onion and garlic to the pan. Sweat over a gentle heat till vegetables are soft but not browned. This process will take around 15 minutes. 2. Add the chopped parsley and vegetable stock then season well with nutmeg and black pepper. 3. Simmer the soup for approx. 15 minutes then pour into a blender or food processor along with the single cream. 4. Process/puree at high speed till soup is smooth and creamy. Serve with an extra drizzle of cream if you wish. #recipe

Classic Cauliflower Cheese cauliflower 550ml of creamy milk peppercorns a couple of cloves a bay leaf 50g of butter 50g of flour 125g grated mature cheddar Add snippets of bacon or cooked mushrooms optional nutmeg Mace Top with sunflower or pumpkin seeds for a bit of crunch Cauliflower cheese is the most mild and soothing of recipes. Historically, the head is left whole, and the dish is never browned in the oven, but I like my cauliflower cheese with a golden brown "au gratin" crust. THE RECIPE Break the cauliflower into florets, discarding any very thick stalks, then steam till tender. Make a rich cheese sauce by warming 550ml of creamy milk in a pan. Season with peppercorns, a couple of cloves and a bay leaf and bring to the boil. Turn off and allow to infuse for 15 minutes. Melt together 50g of butter and flour, stirring till it thickens, then whisk in the strained milk. Bring to the boil, then lower the heat, stir in 125g grated mature cheddar and simmer for 15 minutes. F

Chilli con carne Chili Con Carne Ingredients 2 tbsp olive oil 2 onions, chopped 2 garlic cloves, crushed 1kg/2¼lb lean minced beef 2 glasses red wine 2x400g cans chopped tomatoes 3 tbsp tomato purée 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes 1 tsp ground cumin 1 tsp ground coriander 1 stick cinnamon good shake of Worcestershire sauce 1 beef stock cube salt and freshly ground black pepper 2x400g can red kidney beans, drained 1 large bunch coriander leaves, roughly chopped wedges of lime, to serve Method 1. Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself. 2. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce and crumble in the stock cu

Bobotie This was declared the national dish of South Africa by the United Nations Women’s Organisation in 1954. It has a varied heritage: the Dutch brought ground meat to the local cuisine, the spices were introduced by the slaves from Indonesia and the presentation is reminiscent of English shepherd’s pie. Bobotie used to be made with leftovers from the Sunday roast Serves 4 25g Butter 1 Large onion, chopped 500g Minced beef 2 Garlic cloves, crushed 2cm Fresh root ginger, peeled and grated 2 tsp Garam masala ½ tsp Turmeric 1 tsp Ground cumin 1 tsp Ground coriander 2 Cloves 3 Allspice berries 1 tsp Dried mixed herbs 50g Dried apricots, chopped (or Apricot Jam) 25g Flaked almonds 3 tbsp Chutney 4 tbsp Chopped parsley 4 Bay leaves, plus extra to garnish 250ml Whole milk or yoghurt 3 Large eggs 50g Sultanas Method Preheat the oven to 180C/gas 4. Heat the butter in a saucepan and cook the onions until soft. Set aside. Heat a large frying pan over a high heat and fry the beef, without oil,

Avocado and warm bacon vinaigrette serves 2 One of those salads that is substantial enough to eat as a light supper with some good bread. avocados - 2, perfectly ripe streaky bacon - 3 rashers tomatoes - 3 decent-sized red wine vinegar - 3 tablespoons extra-virgin olive oil - 50ml Dijon mustard - 2 tablespoons flat-leafed parsley Cut the bacon rashers into thinnish strips and fry to a crisp in a shallow pan. Throw the vinegar and olive oil into the pan with the bacon, chop the tomatoes roughly and add them too, then stir in the mustard and leave everything to bubble for a minute. Chop the parsley. Peel and halve the avocados then remove the stones. Cut into thick slices then toss gently with the parsley and warm dressing. #recipe