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Woman & Home Feel Good Food May 1st, 2018 Digital Back Issue Cover

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April 2020

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100 Articles

If, like me, you just love Mary Berry, read our revealing interview (p91), where she talks about her family traditions and cooking habits – and shares her recipe for love! Talking of recipes, we’ve put together a truly show-stopping Easter feast for family and friends (p94). If you love to be ahead of the game, check out our round-up all forthcoming things foodie (p79). The Test Kitchen team are also delighted to share our own personal feel-good foods (p6), top kitchen hacks (p74) and fave products (p131). Tempted by our cover photo? Turn to p72 to try it out. It’s just one of the many fabulous recipes in this issue. We hope you enjoy the Feel Good Food spring refresh, too. Happy Easter! PS Our fabulous Test Kitchen is now creating all our…

MARY BERRY National treasure Mary shares some of her family secrets as well as a collection of her favourite people-pleasers SAMI TAMIMI AND TARA WIGLEY The co-founders of Ottolenghi share a taste of the wonderful tecipes from their new book JAMES AND PAUL ANDERSON ‘Twochubbycubs’ give us exclusive access to their new slimming dishes JP McMAHON The chef and culinary director of EatGalway shows us how it’s done on the west coast of the Emerald Isle JULIE JONES Learn to bake perfect tarts and pies with a special pastry masterclass followed by two treat recipes…

Food to make you FEEL GOOD

KEIRON GEORGE, FOOD WRITER ‘The aroma from the opened jar is enough to make me salivate. I discovered these as a commis chef in my first pastry kitchen. Bake them into clafoutis, scatter them over ice cream or use them in a Manhattan.’ Fabbri Amarena Cherries (600g), £8.40, Ocado ELISA ROCHE, FOOD DIRECTOR ‘As a self-confessed gin addict, I was surprised by how much I enjoyed these gorgeous-looking cans of botanical mocktails. Refreshing and classy, they’re perfect to serve to drivers or anyone wanting to cut out alcohol without missing out on sophistication.’ Seedlip & Tonic, Tesco, £2.50, M&S, Sainsbury’s & Ocado SAMUEL GOLDMITH, FOOD EDITOR ‘Recyclable and caffeine-fuelled, these coffee pods not only taste great, the refillable canister looks stylish, too. Pop the pods into your compost recycling after use.’ Grind Nespresso-compatible coffee pods, from £10, grind.co.uk KEIRON…

Food to make you FEEL GOOD

What’s in SEASON

✢ CRAB The best crabmeat is ‘hand-picked’, so choose British pot-caught crab for the most sustainable option. Crab has a subtle flavour so make it the star of the show – a traditional dressed crab is a excellent quick and easy starter that will delight your guests. ✢ JERSEY ROYALS The boys are back in town. This little and nutty-flavoured new potato variety is grown exclusively on the island of Jersey, where the climate is optimal for a potato crop. Lovely simply boiled, leave the skins on for flavour, serve warm with butter and chopped chives or cold in salads. ✢ MINT A few torn mint leaves tossed with any other salad leaves adds an extra fresh-tasting note to your side dish or salad main A fantastic flavour-enhancing herb, make a mint sauce to serve with…

What’s in SEASON

Asparagus, prosciutto and burrata toasts

A classy twist on the ham toasty. We love this for a speedy supper. Serves 4 • Ready in 10 mins 1tbsp mustard powder1tsp soft brown sugar4tbsp single cream200g asparagus, halved lengthways4 thick slices good-quality sourdough butter, for toast2 balls burrata cheese100g prosciutto slicesextra virgin olive oil, to serve2tbsp sesame seeds, to serve 1 Mix the mustard powder, sugar and cream together with 2tbsp water. Set aside to thicken while you prepare the sourdough toasts. 2 Heat a griddle pan and griddle the asparagus for 2 mins each side until cooked through and slightly charred. 3 Toast and butter the sourdough. Spread with the mustard cream and top with the burrata, asparagus and prosciutto. Drizzle with olive oil and sprinkle with sesame seeds to serve. Per serving: 513 Cals, Fat 32g, Sat fat 17g, Carbs 27g TIP Buffalo…

Asparagus, prosciutto and burrata toasts

Nutty asparagus quinoa

Full of goodness, this makes the perfect filling salad. Serves 4 • Ready in 15 mins for the dressing: 1 shallot, finely chopped1 chilli, finely chopped1tsp sesame oil125ml olive oiljuice and zest of 1 lemon1 bunch basil, torn1 bunch mint, chopped for the salad: 100g baby spinach leaves2 x 250g pouches Merchant Gourmet ready-cooked quinoa100g mixed cashew nuts and macadamias, toasted400g asparagus spears, blanched2tbsp sunflower seeds 1 Mix together all the ingredients for the salad dressing. 2 In a separate, large bowl, toss together the spinach leaves, quinoa, nuts and asparagus spears. Stir through the dressing, scatter with sunflower seeds and serve. Per serving: 690 Cals, Fat 48g, Sat fat 7.5g, Carbs 43g TIP Using a precooked microwavable pack of quinoa makes this dish super speedy…

Nutty asparagus quinoa

Asparagus and pea carbonara

Green up your carbonara with asparagus and peas for a new twist on a classic pasta dish. Serves 4 • Ready in 20 mins 400g asparagus, cut into 3cm chunks400g dried linguine pasta1 garlic clove, crushed2 medium organic egg yolks90g unsalted butter90g Italian hard cheese, finely grated, plus extra to serve1 bunch tarragon100g petits pois, frozen 1 Bring a large pan of salted water to the boil, and blanch the asparagus for 2-3 mins. Remove with tongs and set aside, then add the pasta to the same water and cook according to the packet instructions. 2 In a blender, blitz the hot asparagus, garlic, egg yolks, butter, cheese and tarragon to a fine sauce, then set aside. In a small bowl, pour boiling water over the petits pois to defrost, then drain. 3 Toss the…

Asparagus and pea carbonara

Asparagus and kale shakshuka

This Middle Eastern poached egg dish was crying out for the addition of asparagus. Serves 6 • Ready in 40 mins 100ml olive oil2 shallots, finely chopped4 cloves garlic, crushed1tsp each coriander and cumin seeds, toasted and ground400g tin chopped tomatoes460g jar roasted red peppers, drained and chopped2 potatoes, diced250g asparagus, chopped into5cm chunks100g kale leaves, sliced or torn6 large organic eggs150ml Greek yogurt small bunch mint leaves, chopped30g shaved Italian-style hard cheese2tbsp sesame seeds crusty bread, to serve 1 Heat the olive oil in a large frying pan. Add the shallots and cook for a few mins to soften, then stir in the garlic and spices. Cook for 2-3 mins. Blitz the tomatoes and peppers together with a stick blender, then stir into the shallot mixture. Add the diced potatoes and bring…

Asparagus and kale shakshuka

GROW your own grub!

Fruiting trees Now the soil has warmed up, it’s the perfect time to plant fruit trees and bushes. Planting into the soil should be done by April, while planting in containers can be done any time, but this time of year works particularly well before they start actively growing and fruiting. For planting straight into the ground, try gooseberries or a small fruit tree like a cherry. For blueberries, containers are best as you’ll need to use ericaceous compost. A selection of red, white and blackcurrants in different pots is another option. Luscious strawberries Strawberries are so much easier to grow than you might think and there’s nothing like the taste of a home-grown strawb on a summer’s day. Either place a few plants in an empty spot or invest in a small…

GROW your own grub!

The taste of SPRING

Celebrate the fabulous fresh flavours of the season with some of our favourite recipes. Make use of fresh and fruitful produce, from sorrel and mint to rhubarb and passion fruit. Plus we show you what to do with any wild garlic you find out on your walks. Love crab but not sure how to cook with it? We’ve got it covered with a zingy, lemony crab spaghetti and a rich crab and watercress risotto. If you’ve always cooked spring lamb in the same way, refresh your repertoire with our fabulous, slow-roasted recipe with pickled radishes.…

The taste of SPRING

Mini steak and chips with cheat’s Béarnaise

A classic dish, but with everything served on skewers in bite-size pieces. We love it! Makes 15 • Ready in 1 hr 15 mins 1kg Jersey Royal potatoes, scrubbed2tbsp sunflower oil1.2-1.4kg rump steak, thickly sliced for the sauce: 1 bunch finely chopped tarragon leaves3tbsp red wine vinegar120g sachet store-bought Béarnaise (or hollandaise)125g crême fraîche1tsp mustard powder 1 Preheat the oven to 200C/Gas 6. In a large saucepan of cold water, bring the potatoes to the boil and simmer for 15-20 mins, until cooked through. Remove from the heat, drain and halve. Toss in the oil on a baking tray, season well, then roast in the oven for 45-50 mins. 2 Make the sauce: in a small saucepan, mix together the tarragon and red wine vinegar. Bring to the boil, then remove from the heat. Allow to…

Mini steak and chips with cheat’s Béarnaise

Slow-roasted lamb with preserved lemons and pickled radishes

Lamb shoulder is a great cut for feeding a crowd on a budget, and the juices give the potatoes and fennel a superb flavour boost. Serves 10 • Ready in 3 hrs 45 mins, plus marinating 3 preserved lemons, centres scooped out and discarded, skin roughly chopped4tbsp harissa paste1 whole lamb shoulder, weighing approximately 2.2-2.4kg4 shallots, peeled and halved200ml white wine1.2kg new potatoes, peeled and halved2 fennel bulbs, quartered chopped parsley, to serve for the pickle: 80ml vinegar50g sugar300g radishes, halved3 fronds dill 1 Preheat the oven to 200C/Gas 6. Blitz together the preserved lemon skins and harissa paste in a spice blender to form a rough paste. Cut incisions in the lamb and spread over the paste. Leave to marinate for at least 1 hr or overnight. 2 Put the shallots, white wine and 125ml…

Slow-roasted lamb with preserved lemons and pickled radishes

Spinach, lentil and smoked mackerel salad

This speedy spinach salad would make a great weekday lunch and is high in omega oils. Serves 2 • Ready in 25 mins 75g green lentils100g baby spinach leaves1 Romano red pepper, deseeded and sliced4 baby beetroot, quartered, drained from vinegar2 peppered smoked mackerel fillets4tbsp light salad dressing 1 Put the lentils into a pan of salted water. Bring to the boil and simmer for about 20 mins, until tender and the liquid is mostly absorbed. Drain off any excess liquid. 2 Put the spinach into a large bowl with the pepper and baby beetroot. Flake the smoked mackerel away from the skin and add to the bowl, together with the cooked lentils. Mix everything together. 3 Divide between 2 plates and drizzle with the dressing. Per serving: Cals 582, Fat 34g, Sat fat 6.5g, Carbs…

Spinach, lentil and smoked mackerel salad

Courgette, mint and goat’s cheese salad

Fresh, easy and delicious, this lovely cold dish could also be served warm – simply steam, blanch or griddle the courgette ribbons for a few minutes, then continue with the recipe. Serves 2 • Ready in 10 mins 2 courgettesjuice of 1 lemon3tbsp olive oil15g mint, leaves picked100g goat’s cheese 1 Cut the ends off the courgettes and use a vegetable peeler to carefully peel the flesh into ribbons. Whisk together the lemon juice and olive oil and stir through the courgette ribbons. Season to taste with salt and pepper. 2 Stir the mint leaves through the salad, reserving a few for garnish. Crumble the goat’s cheese over the salad and sprinkle over the reserved mint leaves. Per serving: Cals 338, Fat 30g, Sat fat 11.5g, Carbs 3g TIP This is best eaten straightaway as the courgette…

Courgette, mint and goat’s cheese salad

Wild garlic pesto pasta

Have you discovered wild garlic locally? Turn it into this tangy sauce. Wild garlic has been found to be around 20 times more powerful than bulbs you find in supermarkets, so it’s great for heart health, improved circulation and increased immunity. Serves 4 • Ready in 15 mins 300g lasagne sheets large bunch of wild garlic, washed20g flat leaf parsley70g pine nuts, toasted 50g Parmesan, plus extra shavings150ml of olive oil1tbsp of lemon juice 1 Cook the lasagne according to the pack instructions. 2 Place all the remaining ingredients, except the olive oil and a few pine nuts, in a food processor and blitz for 1-2 mins, then pour in the olive oil and blitz again, pulsing until the mixture is emulsified and the texture of pesto. 3 Drain the lasagne sheets, reserving the cooking…

Wild garlic pesto pasta

Plaice in hazelnut brown butter with samphire

A sophisticated fish dish that uses the best of British produce. If you can’t find samphire, use asparagus tips in its place. Serves 4 • Ready in 20 mins 75g shelled hazelnuts100g unsalted butter, cubed, plus an extra pat for frying1 lemon, squeeze of juice plus slices to serve4 x 150g plaice fillets1tbsp olive oil150g samphire, washed 1 Lightly toast the hazelnuts in a large, dry frying pan, swirling to brown evenly. Tip onto a board and chop roughly. Return the pan to a low heat, add the cubed butter and stir until melted. Increase the heat slightly and cook the butter, stirring, until it turns pale caramel in colour. Stir in the nuts, remove from the heat and add a good squeeze of lemon juice. Season, pour into a bowl and keep…

Plaice in hazelnut brown butter with samphire

Spicy curried chicken with spinach, mint and cauliflower rice

Crumbed cauliflower adds flavour and texture to the basmati rice in this super-quick curry. Food stylist and chef Donna Hay has told our team that, for her, cauliflower is the ‘new avocado’ for 2020. Serves 4 • Ready in 25 mins 170g tub Greek yogurt2 garlic cloves, crushed4tsp curry powder4tsp balsamic vinegar4 chicken breasts2tbsp olive oil250ml basmati rice1 onion, chopped1 cauliflower, cut into florets100g baby spinach leaves1 small bunch mint leaves1 chilli, de-seeded, sliced, optional 1 Put 100g yogurt into a dish with the garlic, curry powder and balsamic vinegar. Stir to combine. 2 Season chicken, slash flesh several times and add to the curried yogurt marinade. Stir to coat. Cover and chill, if you have time, to boost the flavour. 3 Heat oven to 200C/Gas 6. Put the chicken onto a non-stick baking tray…

Spicy curried chicken with spinach, mint and cauliflower rice

Crab and watercress risotto

This beautifully simple seafood recipe uses up super-healthy, delicious crabmeat. What a treat! Serves 4 • Ready in 40 mins 1tbsp light olive oil1 large or 2 medium banana shallots, finely chopped2 garlic cloves, crushed350g Arborio risotto rice1 sprig of thyme½tsp cayenne pepper2-3tbsp brandy800ml vegetable or fish stock300g brown and white crabmeat1-2tbsp lemon juice150g watercress, chopped Parmesan shavings, to serve 1 Heat the oil in a large, lidded pan over a medium heat. Add the shallots and garlic to the pan and cook for around 5 mins or until translucent and softened. Add the rice, thyme and cayenne, mixing well. Add the brandy and stock and season with salt and pepper. Reduce heat to low, cover and cook for 18-20 mins. Check after 15 mins and add more stock if you need to. 2…

Crab and watercress risotto

Crab, chilli and lemon spaghetti

A lighter, fresher take on seafood pasta that’s simple to make but packs a punch of flavour. Fresh chilli is a great metabolism booster, too. Serves 2 • Ready in 20 mins 1tsp cumin seeds200g spaghetti2tbsp olive oil2 cloves garlic, finely sliced1 red chilli, deseeded and finely chopped100g crabmeat30g finely chopped parsley juice of ½ lemon2 radishes, finely sliced 1 Dry fry the cumin seeds in a large frying pan until they start to release their aroma. Remove from the pan and set to one side. 2 Cook the spaghetti according to pack instructions. 3 Add the olive oil to the frying pan over a medium heat and fry the garlic and chilli for 1 min to soften slightly. Add the crabmeat and cumin seeds and fry for 1 min more. 4 Drain the spaghetti, reserving…

Crab, chilli and lemon spaghetti

Salmon and roasted Jersey Royals salad

This elegant salad highlights one of the stars of the spring harvest – the jersey Royal potato. Serves 4 • Ready in 35 mins 500g Jersey Royals, halved1 garlic clove, crushed2tbsp olive oil100g pistachios¼tsp sea salt200g French beans, trimmed125g watercress, rocket and spinach (total weight)200g hot-smoked salmon, flaked200g radishes, trimmed and sliced for the dressing: 2tbsp virgin olive oil1tbsp white wine vinegar1tbsp maple syrup1tsp Dijon mustard 1 Heat the oven to 220C/Gas 7. Roast the potatoes and garlic in oil for 30 mins, until tender and golden. 2 Spread the pistachios on to a baking tray, scatter with sea salt and 3tbsp water. Cook in the oven for 3-5 mins, until nuts are toasted and the water has evaporated. 3 Microwave the French beans with 2tbsp water for 3 mins, until tender, then drain. Arrange the leaves…

Salmon and roasted Jersey Royals salad

Rack of lamb with garlic and rosemary crust

Lamb makes a lovely springtime supper, and this elegant dish will please a crowd. Serves 6 • Ready in 45 mins 120g fresh white breadcrumbs2 garlic cloves, peeled and crushed2tbsp chopped fresh rosemary1 lemon, 3tbsp juice and finely grated zest3 trimmed racks of lamb3tsp Dijon mustard1tbsp olive oil 1 Set the oven to 200C/Gas 6. Put a roasting tin in the oven to heat up. Mix together the breadcrumbs, garlic, rosemary, lemon juice and zest with some salt and pepper. 2 Spread the skin of each lamb rack with 1tsp mustard, then press the crust mixture evenly over the tops. 3 Stand the racks in a roasting tin, bones upwards and slotted together (see photo, left). Drizzle with oil and roast for 17-20 mins. Take meat out of the tin, wrap it loosely in foil…

Rack of lamb with garlic and rosemary crust

Soya bean, pea and sorrel soup

This vibrant, flavoursome soup packs in two of your five a day. Serves 2 • Ready in 30 mins 75g frozen soya beans125g frozen peas300ml hot vegetable stock3 spring onions, chopped handful of fresh basil leaves30g sorrel leaves150ml soya milk or skimmed milk 1 Put the beans and peas in a pan with the stock. Add spring onions, 2 basil leaves and sorrel. Bring to the boil and simmer for 10 mins. 2 Blend half the soup, then return to the rest in the pan with the milk and warm through. 3 Season the soup with salt and ground black pepper to taste, and serve in bowls, topped with more basil leaves. Per serving: Cals 150, Fat 5g, Sat fat 0.5g, Carbs 14g TIP If you find it hard to source sorrel, you could use spinach – another…

Soya bean, pea and sorrel soup

Orange and passion fruit cheesecake

The full-bodied passion fruits work well with the slightly bitter hazelnut base in this no-bake, undeniably elegant pud. Serves 8 • Ready in 45 mins, plus chilling for the base: 125g roasted hazelnuts, roughly chopped35g icing sugar35g unsalted butter, melted for the filling: 250g tub of quark400g fresh custard50g caster sugar1 sachet powdered gelatine300ml double cream, whipped1 orange, peeled and cut into segments for the jelly: 2 passion fruits, halved400ml fresh orange juice1 sachet powdered gelatine you will also need: a 20cm round, loose-based cake tin 1 For the base, tip the nuts and icing sugar into a plastic food bag and crush with a rolling pin. Mix into the butter until well coated, then press on to the base of the cake tin. Chill while you make the filling. 2 Beat the quark, custard and caster sugar until smooth. Pour…

Orange and passion fruit cheesecake

Rhubarb and pistachio pavlova

This looks so impressive, but is relatively easy to make. Serves 8 • Ready in 1 hour 30 mins (plus cooling time) 4 large egg whites¼tsp cream of tartar125g golden caster sugar125g white caster sugar½tsp ground cinnamon2tsp vanilla extract2tsp cornflour2tsp vinegar for the filling: 500g rhubarb, cut into 5cm lengths90g golden caster sugar500g pot 0% fat Greek yogurt90g pistachios, chopped 1 Heat the oven to 140C/Gas 1. Line a baking sheet with baking paper. Draw a 21cm circle on it. 2 Put the egg whites and cream of tartar into a clean, grease-free bowl and whisk with an electric mixer to stiff peaks. Continue whisking, adding both sugars, 1tbsp at a time. 3 Combine the cinnamon, vanilla extract, cornflour and vinegar until smooth, then whisk into the meringue. Spread some of the mixture onto the paper to…

Rhubarb and pistachio pavlova

Tasty spring TREATS

WHAT THE CHOC After a few minutes in the cafetière, the smell of chocolate truffles fills the room, giving you all the indulgence of a hot chocolate without the calorie count. Chocolate Truffl e Ground Coffee, £6.50 for 200g, Whittard PLANT-BASED CLASSIC Vegans don’t have to miss out on the cute speckled eggs around at this time of year, thanks to Doisy & Dam’s delicious Good Eggs. Doisy and Dam Good Eggs, £1.79 for 80g, Holland & Barrett SAY IT WITH SIMNEL No time to bake? These cupcakes are topped with vanilla buttercream and a shimmering marzipan ball. Job done! Fiona Cairns Simnel Spiced Cupcakes, £3 for four, Waitrose TEA-RIFFIC Renowned for brilliant bloomers, Jacksons of Yorkshire has branched out into the world of hot cross buns, which are hand-finished and packed full of tea-infused fruit. Jacksons Hot Cross Buns, £1.89…

Tasty spring TREATS

Aubergine, chickpea and tomato bake

(Musaqa’a) This hearty, healthy, vegetarian tray bake keeps well for up to three days. Leftovers are lovely at room temperature or warmed through. Serves 4 as a main or 6 as a side Ready in 2 hrs 20 minutes 5 medium aubergines120ml olive oil1 onion, finely chopped6 garlic cloves, crushed1tsp chilli flakes1tsp ground cumin½tsp ground cinnamon1½tsp tomato purée2 green peppers, deseeded and cut into 3cm chunks1 x 400g tin of chickpeas, drained and rinsed1 x 400g tin of chopped tomatoes1½tsp caster sugar15g coriander, roughly chopped, plus 5g extra to serve4 plum tomatoes, trimmed and sliced into 1½cm-thick rounds 1 Preheat the oven to 220°C fan. 2 Use a vegetable peeler to peel away strips of aubergine skin from top to bottom, leaving the aubergines with alternating strips of black skin and white flesh, like…

Aubergine, chickpea and tomato bake

Roasted cod with a coriander crust

(Samak mashew bil cozbara w al limon) This is a 15-minute meal to make, beginning to end, so perfect for midweek suppers. The tahini sauce can be replaced by a wedge of lemon if you like. Serves 4 Ready in 15 minutes 60ml olive oil4 garlic cloves, crushed50g coriander, finely chopped¾tsp ground cardamom¾tsp ground cumin½tsp paprika¾tsp ground turmeric½tsp chilli flakes4 large cod loin or another sustainably sourced white fish (about 700g), skin on4 large fresh bay leaves (optional)2 lemons: cut one into 8 very thin slices, and quarter the other lengthways, into wedges, to serve 1 Preheat the oven to 230°C fan. 2 Put 2 tablespoons of oil into a small saucepan and place on a medium-low heat. Add the crushed garlic and cook for 10 seconds, then add the coriander, cardamom, cumin, paprika,…

Roasted cod with a coriander crust

Chicken musakhan

Musakhan is the hugely popular national dish of Palestine. It’s a dish to eat with your hands and with your friends, served from one pot or plate. Serves 4 Ready in 1 hr 15 minutes 1 chicken (about 1.7kg), divided into 4 pieces (1.4kg) or 1kg chicken supremes (between 4 and 6, depending on size), skin on, if you prefer120ml olive oil, plus 2-3 tbsp extra, to finish1tbsp ground cumin3tbsp sumac½tsp ground cinnamon½tsp ground allspice30g pine nuts3 large red onions, thinly sliced2-3mm thick4 taboon breads or any flatbread (such as Arabic flatbread or naan bread)5g parsley leaves, roughly chopped300g Greek-style yogurt, to serve1 lemon, quartered, to serve 1 Preheat the oven to 200°C fan. Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1½ teaspoons…

Chicken musakhan

Eat smart SPRING SUPPERS

It really is true that when you eat well, you feel great inside and out. Spring is such a wonderful time of year for fresh produce and, on page 52, you’ll find five inventive ways to make the most of radishes. Did you know that, from April to October, UK growers harvest over half a billion of the colourful veg we enjoy every year? Whether you’re looking to use them in low-fat twists on family favourites like veggie cannelloni or in recipes that are good for your heart, we have a healthy recipe for every occasion and diet.…

Eat smart SPRING SUPPERS

Fakeaway chicken korma

TIP Serve with cauliflower rice if you’re cutting down on carbs and calories Ditch the takeaway for a lovely homemade curry that tastes great and isn’t full of additives. Serves 4 • Ready in 40 mins 2 small onions, chopped3 garlic cloves, grated1tbsp rapeseed oil4 skinless chicken breasts, cut into chunks6 cloves6 cardamom pods1 small cinnamon stick½tsp turmeric½tsp gluten free red chilli powder100ml gluten free chicken stock200ml reduced-fat coconut milk250g brown rice45g desiccated coconut2tbsp low-fat natural yogurt large handful of coriander leaves, finely chopped1 lime, cut into wedges 1 Blend the onions and garlic in a food processor until smooth. Set aside. 2 Heat the oil in a frying pan. Add the chicken and cook over a medium to high heat for 1 min on each side to brown. Set aside on a plate. 3 Turn…

Fakeaway chicken korma

Squash-spaghetti bolognese

Lower in fat and carbs compared to the traditional recipe, this filling spag bol is under 400 cals. Serves 4 • Ready in 1 hr 15 mins 1½tbsp rapeseed oil1 large onion, peeled and finely chopped1 carrot, peeled and finely chopped1 stick of celery, finely chopped2 garlic cloves, peeled and grated 400g pack extra-lean minced beef½tsp dried oregano½tsp chilli powder680g jar passata1tbsp semi-skimmed milk1 large butternut squash¾tbsp finely chopped flat-leaf parsley1tbsp finely chopped basil leaves 1 Heat the oil in a large pan. Add the onion, carrot and celery and cook over a medium heat for 5 mins. Add the garlic, mince, oregano and chilli. Stir well and fry for another 4 mins. 2 Add the passata and milk. Bring to the boil and simmer for 40 mins. 3 Use a spiralizer or julienne peeler…

Squash-spaghetti bolognese

Pesto pappardelle

A simple, satisfying dinner for when you’re in a hurry. These fat pasta ribbons originated in Tuscany and are named after the Italian verb pappare, which means ‘to gobble up’! Serves 6 • Ready in 15 mins 400g Pappardelle or tagliatelle pasta150g fresh basil pesto200g sun-blushed tomatoes1tbsp white wine vinegar200g Nocellara olives12 basil leaves, torn 1 Boil the pasta in a large pan of boiling, salted water for 10 mins. 2 Meanwhile, put the pesto into a large bowl. Drain the sun-blushed tomatoes but keeping about 2tbsp of the olive oil with them and add to the pesto. Pour in the vinegar and add the olives. 3 Drain the pasta and combine with the pesto mixture. Finish with basil leaves and season generously to serve. Per serving: Cals 459, Fat 20g, Sat fat 1g,…

Pesto pappardelle

Parma ham-wrapped chicken with fennel and peppers

Crispy Parma ham and succulent chicken – what’s not to love about this salty supper? Serves 6 • Ready in 1 hr 6 boneless, skinless chicken breasts150g garlic & herb cheese12 slices Parma ham1 large fennel bulb, sliced thickly2 red peppers, cut into large chunks2 red onions, sliced thickly4 courgettes, quartered lengthways and cut into chunks3tbsp olive oil300ml white wine 1 Heat the oven to 190C/Gas 5. Season the chicken breasts with salt and ground black pepper. Divide the cheese into 6 and spread a portion over the top of each piece of chicken. 2 Lay 2 pieces of Parma ham end to end on a board, and put the chicken in the centre. Wrap the chicken with the ham slices and twist the ends to secure. 3 Arrange the fennel, peppers, onions and courgettes…

Parma ham-wrapped chicken with fennel and peppers

Soy chicken burgers with roasted pepper

Chicken burgers are leaner than beef but just as flavoursome. Serves 5 • Ready in 30 mins, plus chilling 500g boneless skinless chicken thighs2 garlic cloves, crushed2tsp chicken seasoning2tbsp soy sauce2 red peppers and 1 yellow pepper, deseeded and cut into wedges2 onions, cut into wedges2tbsp olive oil4 ciabatta rolls, halved4tbsp olive oil mayonnaise4 handfuls of baby spinach leaves4tsp sweet chilli jam 1 Put the chicken into a food processor with the garlic, chicken seasoning and soy sauce. Blitz together until everything is combined to a smooth paste-like consistency. 2 Divide the mixture into 4 and shape into 4 burger rounds, using a large, plain round cutter to help you get a good shape, if you like. Put on to a parchment-lined tray, cover and chill for 30 mins to firm up. 3 Heat oven…

Cheesy roasted vegetable tart

Delicious warm or cold, this tart is a great veggie main and it’s perfect for lunches too. Serves 6 • Ready in 1 hr, plus chilling 325g ready-rolled puff pastry1 fennel bulb, sliced thickly2 red peppers, cut into large chunks2 red onions, sliced thickly2 courgettes, quartered lengthways and cut into chunks2tbsp olive oil1 egg yolk, lightly beaten 150g Garlic & Herb Cheese (Boursin)2tsp chopped fresh oregano leaves, or 1tsp dried oregano 1 Heat the oven to 220C/Gas 7. With a sharp knife, score a rectangle about 1cm inside the edge of the pastry. Score this rim in a criss-cross pattern. Chill for 20 mins. 2 Put the fennel into a roasting tin with the peppers, onions and courgettes, drizzle over the olive oil and roast for 20 mins, until tender and beginning to char. 3…

Cheesy roasted vegetable tart

Scandi salmon salad

Fresh, light and ready in just 10 minutes! This really is fish in a flash. Serves 2 • Ready in 10 mins 1 granny smith apple Juice of 1 lemon60g baby kale2tbsp chopped dill 3tbsp soured cream1tsp poppy seeds150g hot smoked salmon75g sweet pickled baby beetroot, quartered 1 Quarter and core the apple, then finely slice. Put into a small bowl and cover with lemon juice. Set aside for 5 mins. 2 Toss the apple pieces, kale and 1tbsp dill together in a large bowl and divide between the plates. To make the dressing, stir the soured cream and most of the poppy seeds into the lemon juice left in the apple bowl. 3 Top the salad with hot smoked salmon flakes, beetroot pieces, soured cream dressing, the remaining dill and poppy seeds to serve. Per…

Scandi salmon salad

Minted lamb chops

These minty lamb leg steaks or chops make a delicious midweek treat and they are on the table in under 30 minutes. Serves 4 • Ready in 26 mins 4 lamb loin chops or leg steaks for the marinade: 1tbsp rapeseed or sunflower oil 2tsp prepared mint sauce 2tbsp balsamic vinegar for the salad: 900g small new potatoes, quartered, cooked and cooled 4tbsp low-fat Greek yogurt ½ lemon, grated zest and juice 1 small red onion, peeled and finely chopped, or 2 spring onions, finely chopped 1 garlic clove, peeled and finely crushed 2 large handfuls watercress leaves, rinsed 2tbsp freshly chopped flat-leaf parsley 1 To prepare the marinade, in a large, shallow bowl, mix all the marinade ingredients together. Season. Add the lamb, coat on both sides, cover and set aside. 2 To prepare the salad, in a large…

Minted lamb chops

Lamb noodle broth

These rich-tasting noodles are sure to become a new favourite. Serves 4 • Ready in 25 mins 1tsp rapeseed or sunflower oil4 lean lamb leg steaks, trimmed and thinly sliced2 garlic cloves, peeled and finely choppedZest of 2 limes, juice reserved1 x 2.5cm piece fresh root ginger, peeled and finely chopped¼tsp ground turmeric1 small red chilli, deseeded and finely sliced800ml good, hot chicken stock2tbsp reduced-salt soy sauce1 red or 1 yellow pepper, deseeded and finely sliced100g green beans, roughly chopped150g prepared rice noodles2 spring onions, finely chopped2tbsp runny honey2tbsp freshly chopped coriander 1 Heat the oil in a large wok or saucepan until hot. Add the lamb, garlic, lime zest, ginger, turmeric and chilli. Stir-fry for 1-2 mins. 2 Add the stock and soy sauce and cook for 1 more min. 3 Add the peppers…

Lamb noodle broth

Harissa shoulder of lamb

Slow-cooking this shoulder of lamb makes it fall apart and is well worth the wait. Serves 8 • Ready in 4 hrs 15 mins 1.8kg whole shoulder of lamb4tbsp prepared harissa paste200ml good, hot lamb or vegetable stock1tbsp of rapeseed oil100ml Greek style natural yogurt14g pack fresh mint, finely chopped100g pack fresh pomegranate seedsJuice of ½ lemon 1 Preheat the oven to 160C/Gas 3. 2 Place the lamb shoulder on a chopping board and make several slashes over the surface of the lamb with a sharp knife. Season and spread with the harissa paste and oil on both sides. Transfer to a large non-stick roasting tin measuring approximately 40 x 30cm. Pour over the stock. 3 Cover with baking parchment, then foil, and roast for 4 hours. Remove the joint from the tin, transfer onto…

Harissa shoulder of lamb

Food for a healthy HEART

We don’t need to tell you why your heart is so important – after all, it’s the kingpin of your whole cardiovascular system. What we eat has a huge impact on how healthy our hearts are. Here, registered dietitian Helen Bond explains the benefits of the different nutrients found in heart-healthy foods, where to find them and how much to include in your daily diet so that you can start protecting your heart with nutrition today. Beans & pulses 80g-100g every day As well as helping you meet your five-a-day, these are rich in heart-healthy soluble fibre. Choose from kidney, haricot, baked beans, edamame, lentils, cannellini, chickpeas blackeyed beans and broad beans Fruit & vegetables At least 400g (5 x 80g portions) every day, preferably mostly veg Most fruit and veg are low in fat and saturated…

Food for a healthy HEART

✢ PROCESSED FOODS These include pies, sausages, burgers and other meat products, processed cheese and mayonnaise among others. Best avoided. ✢ SUGARY FOODS Adults should eat no more than 30g per day. Added sugar can lead to weight gain, and being overweight is a risk factor for heart disease. ✢ FOODS HIGH IN SATURATES Women should aim to eat less than 20g per day, men less than 30g. Cut down on fatty meats, full-fat dairy products, butter, lard, cream, butter, cheese, takeaway foods and coconut oil. Turn the page for our favourite heart-healthy recipes…

Tea-smoked salmon with horseradish dressing

Salmon is something of a super food. It’s full of omega-3s, is thought to reduce the risk of heart disease and is good for your joints, skin, eyes and brain too. Serves 6 • Ready in 30 mins, plus chilling 3tbsp sea salt2tbsp chopped dill4tbsp demerara sugar6 salmon fillets, about 150g each6tbsp uncooked white rice2tbsp Earl Grey tea leaves (or the contents of 2 tea bags) sliced spring onions, to serve for the dressing: 250ml crème fraiche2tbsp chives, finely snipped2tbsp horseradish saucesqueeze of lemonsalt and freshly ground blackpepper 1 Preheat the oven to 220C/Gas 7. Combine the sea salt, dill and 2tbsp sugar. Place the salmon fillets on a tray and rub all over with the mixture. Cover and refrigerate for 1 hour. 2 Meanwhile, combine all the dressing ingredients. 3 Rinse the salmon in cold water…

Tea-smoked salmon with horseradish dressing

Spelt, almond and rocket salad

Not only is spelt good for your heart, it’s full of fibre and important nutrients Serves 6 • Ready in 40 mins 1 bay leaf2 garlic cloves250g pearled spelt4tbsp olive oil1 large red onion, peeled and finely sliced125g almonds in skin, roughly chopped150g wild rocket1 lemonSalt and freshly ground blackpepper 1 Put the bay leaf and garlic in a large pan of water and bring to the boil. Add the spelt and cook for 20 mins or until just tender. Drain, discarding the bay leaf and garlic, and return the spelt to the pan. 2 Meanwhile, heat 2tbsp of the oil in a frying pan and cook the onion over a low heat for 8 mins until quite tender. Add the almonds and cook for 5 mins, stirring, until golden. 3 Stir the onion mixture…

Smoked mackerel ravioli

Oily fish such as mackerel is full of omega-3s and super important for heart health. And making pasta from scratch counts as a relaxing, mindful activity in our books. Serves 4 • Ready in 45 mins 300g plain flour3 large eggs300g boneless skinned smoked mackerel fillets, broken into flakes250g ricotta large lemon, zested5g dill fronds, plus more to serve1tsp salt4tbsp extra virgin olive oil, plus more for serving1tbsp small capers you will need: 12cm plain round pastry cutter9cm fluted round pastry cutter 1 To make the pasta, put the flour and eggs in a food processor and whizz until the dough is almost mixed. 2 Tip onto a work surface and knead into a soft ball, knead for 5 more mins until smooth and elastic. Wrap in cling film and chill for 30 mins or overnight. 3…

Smoked mackerel ravioli

Red rice and root salad with pistachios

Monosaturated fats can reduce cholesterol and the risk of heart disease when consumed in small quantities – pistachios are an excellent source. Serves 4 • Ready in 2 hrs 40 mins 500g uncooked beetroot150g Camargue red rice grated zest and juice of 1 orange2tbsp olive oil2tbsp shelled pistachios, roughly chopped100g feta, crumbled15g mint leaves, torn or whole 1 Set the oven to 180C/Gas 4. Trim the beetroot, leaving a little bit of stalk on them, and put them in a roasting tin. Cover loosely with foil and bake for about 1½-2 hours, depending on size, until tender. 2 Meanwhile, add rice to a pan of boiling water and simmer for 30 mins. Drain and cool. 3 While still warm, peel, quarter and slice the beetroot and put in a large bowl with the orange zest…

Red rice and root salad with pistachios

Not only is beetroot an excellent source of the antioxidant betacyanin, which is important for a heart health, it’s packed with vitamin C, folate and magnesium too. Serves 6 • Ready in 1 hr 20 mins 2tbsp sunflower oil60g butter1 onion, diced1 carrot, diced1 potato, diced2 crushed garlic cloves500g beetroot, peeled1tbsp caster sugar900ml vegetable stock 1 Put the oil, butter, onion, carrot, potato and garlic in a pan and fry for around 15 mins until soft and turning golden. 2 Add the beetroot, sugar and vegetable stock and simmer for 1 hr. 3 Blitz in a food processor and serve with dill fronds and crème fraiche or sour cream, if liked. Per serving: Cals 191, Fat 12g, Sat fat 6g, Carbs 17g TIP The soup will keep in the fridge for a couple of days and can also…

Coriander beef stir-fry

Coriander can help with high blood pressure, lower blood sugar levels and increase your intake of good cholesterol. If you are the one in five who hates this herb, replace with flat-leaf parsley Serves 4 • Ready in 40 mins 1tbsp corn or vegetable oil1 thick piece of rump or rib-eye steak1 Romano red pepper, deseeded and cut into thin rings,4 spring onions, trimmed and thinly sliced300g pack fresh stir-fry veg mix275g pack fresh fine egg noodles for the sauce: 30g unsalted cashews or peanuts1 shallot, peeled and finely chopped½-1 large green chilli, deseeded and finely diced1 clove garlic, peeled and crushed1tsp finely grated fresh ginger2tsp soft brown sugar3tsp Thai fish sauce3tsp toasted sesame oil grated zest and juice of 1 juicy lime30g fresh coriander 1 To make the sauce, Set the oven to 180C/Gas…

Coriander beef stir-fry

5 ways with... RADISHES

✢ FROZEN Thinly slice 4 radishes and cut ¼ of a grapefruit into tiny wedges and juice the rest. Divide the radish and grapefruit wedges between an ice cube tray then pour over the juice and top up with water. Freeze until solid and serve in your G&T to wow guests. ✢ ON TOAST Toast 4 slices sourdough bread. Spread 80g cream cheese between the toasted bread then evenly distribute 120g sliced radishes on top. Garnish with a sprinkling of salad cress, salt, pepper, olive oil and the zest of ½ lemon. ✢ ROASTED In an ovenproof dish mix 800g topped and tailed radishes with 6 cloves sliced garlic, the leaves from a small bunch of rosemary, 4tbsp extra virgin olive oil and salt and pepper. Cook at 200C/Gas 6 for 20 mins or until…

5 ways with... RADISHES

Serves 4 390 calories A beef satay burger – perhaps we’re overselling it, but the mix of savoury, salty and sweet is right up our street. It doesn’t use a great deal of peanut butter either, so don’t fret about getting your jeans buttoned up afterwards. It’s worth every delicious bite! 4 tablespoons crunchy reduced-fat peanut butter2 teaspoons light soy sauce1 teaspoon dark soy sauce2 tablespoons lime juice500g lean beef mince4 bapslettuce leaves2 spring onions, sliced2 red chillies, sliced 1 Mix together the peanut butter, soy sauces and lime juice in a bowl. Add a bit of water, a tablespoon at a time, until it reaches a ketchup-like consistency. 2 Tip the beef mince into a bowl and knead it a bit with your hands. Divide the mixture into 4, roll each piece into…

Serves 4 312 calories A breast is fine for most things, but chicken thighs lend themselves to a dish like this – the more ‘meaty’ flavour works well with the spices and really lifts the dish. 1 teaspoon mustard seeds1 teaspoon fennel seeds1 teaspoon cumin seeds2 red chillies1 onion, finely sliced5cm ginger, peeled and crushed4 cloves of garlic, crushed1½ tablespoons tomato purée½ teaspoon ground turmeric½ teaspoon onion powder2 teaspoons hot chilli powder750g boneless, skinless chicken thighs100g yogurt chopped fresh coriander, to serve 1 Heat a large pan over a medium heat and spray with some oil. Add the mustard, fennel and cumin seeds and fry for about a minute until they start to sizzle, then add the chillies to the pan, whole. 2 Add the sliced onion and fry until it is just turning…

Lemon chicken with orzo

Serves 4 495 calories This is one of those meals you can throw together of an evening and spend a few absent-minded minutes stirring and looking moonily at your handsome neighbour over the road. 4 cloves of garlic, crushed2 teaspoons onion granules2 teaspoons dried mixed herbs1 teaspoon freshly ground blackpepper½ teaspoon paprika6 boneless chicken thighs300g orzo½ teaspoon dried thyme750ml chicken stock zest and juice of 1 lemon150g peas, cooked and drained (see tip, right) 1 Preheat the oven to 200°C fan/ gas mark 7 and line a large baking tray with foil. Mix together half the crushed garlic, the onion granules, mixed herbs, black pepper and paprika, and rub this mix over the chicken thighs. Place on the lined baking tray and bake for 40 minutes. 2 Meanwhile, heat a large pan over a…

Lemon chicken with orzo

Pasta with crab, artichoke and crushed chillies

A simple, yet very sophisticated supper, great for when you have friends over midweek. Serves 4 • Ready in 30 mins 1 globe artichoke juice of 1 lemon500g fresh tagliatelle300ml vegetable stock100ml double cream2tbsp crushed chillies200g white crabmeat30g grated Parmesan micro basil, to garnish 1 Prepare the artichoke by removing the stiff outer leaves until you can see pale-yellow leaves all around. Add the lemon juice to a small pan of water and dip the artichoke in as you go, to prevent it from turning brown. Cut the stems off, then cut the tops about halfway down to reveal purple inner leaves and the choke. Scoop out the choke with a teaspoon, then tidy loose leaves with a small paring knife until you’re left with only the artichoke heart. Cut into even-sized wedges…

Pasta with crab, artichoke and crushed chillies

Chicken and beet salad with Wensleydale and cranberries

A perfect combination of juicy chicken, earthy beetroot and mild, slightly sour Wensleydale cheese with cranberries. Serves 2 • Ready in 40 mins 2 chicken breasts2tbsp rapeseed oiljuice and zest of 1 unwaxed lemon3 large cooked beetroots1 punnet mixed cherry tomatoes1 tbsp runny honey1 heaped tsp wholegrain mustard1 finely sliced carrot1 small bunch rocketsea salt and cracked black pepper200g Yorkshire Wensleydale & Cranberries (available from large supermarkets) 1 Preheat oven to 180C/Gas 4. Place the chicken breasts in a bowl and pour over 1 tbspn of rapeseed oil and the finely grated lemon zest. Add the chicken to a hot griddle or pan and cook for 1-2 mins each side, then cook in the oven for 25-30 mins. 2 Peel and chop the beetroot into cubes (wearing latex gloves to prevent staining your hands),…

Chicken and beet salad with Wensleydale and cranberries

Peri-peri prawns with spicy rice

Turn up the heat with this quick and easy-to-make dish. Serves 4 • Ready in 30 mins 400g uncooked prawns with the tail on, defrosted if frozen25g peri-peri seasoning1tbsp sunflower oil1 red and 1 green pepper, deseeded and diced½tsp turmeric½tsp hot smoked paprika200g rice400ml vegetable stock mixed salad, to serve 1 Tip the prawns into a large bowl, sprinkle over the peri-peri seasoning and stir well. Cover with cling film and leave in the fridge for 15 mins. 2 Meanwhile, heat half the oil in a deep pan and fry the peppers over a high heat for 3 mins. Add the turmeric and smoked paprika, and cook for a further 2 mins. 3 Add the rice to the pan and stir well. Pour over the vegetable stock, bring to the boil and turn the rice…

Peri-peri prawns with spicy rice

Miso salmon tray bake

Salmon provides important omega-3 fatty acids, which helps support memory and brain health. Serves 4 • Ready in 40 mins 500g sweet potato, peeled and sliced into rounds2 garlic cloves, crushed2 heads of fennel, sliced2tbsp miso paste4 lightly smoked salmon fillets1 red onion, diced4tbsp tamari sauce1 lemon200g cherry tomatoes100g kale 1 Heat the oven to 200C/Gas 6. Arrange the sweet potato, garlic and sliced fennel in an ovenproof dish. Mix the miso paste with 500ml boiling water and pour over the vegetables. 2 Top the vegetables with the salmon fillets and diced red onion, then drizzle over the tamari sauce. Bake in the oven for 25 mins. 3 Cut 2 slices from the lemon, then halve each slice and lie one on top of each salmon fillet. Squeeze the juice from the rest of the…

Miso salmon tray bake

This is a true taste of Italy and – better still – it’s ready in no time. Serves 4 • Ready in 15 mins 200g bacon lardons2 x 500g packs gnocchi6tbsp green pesto200ml cre`me fraîche30g Parmesan, grated 1 In a hot frying pan, fry the lardons for 5 mins until golden and most of the fat has rendered. 2 Bring a large pan of salted water to the boil. Add the gnocchi and cook for 2-3 mins, until they rise to the top of the water. 3 Drain the gnocchi, then return to the pan. Add the pesto and stir through the crème fraîche. Season to taste (going steady on the salt, as the lardons and Parmesan are already salty). Serve in bowls with the bacon on top. Sprinkle over the Parmesan. Per serving: Cals 715,…

Wensleydale, watermelon and beetroot salad

Brighten up your day with this marvellous fruity salad. Serves 2• Ready in 20 mins ½ small watermelon300g steamed beetroot2tbsp rapeseed oilsea salt and cracked black pepper2 Baby Gem lettuce2tbsp pumpkin seeds4 sprigs fresh basil200g Yorkshire Wensleydale cheese 1 Cut the watermelon into quarters lengthways, then remove the seeds and the flesh, cutting the flesh into chunks. Place in a bowl. 2 Peel and cube the beetroot and place into the same bowl. Pour over the oil and season with sea salt and freshly cracked black pepper. 3 Wash the Baby Gems and tear into bite-size pieces. Arrange the leaves on a plate and spoon the beetroot and watermelon on top. 4 Lightly toast the pumpkin seeds, then sprinkle over the salad. Garnish with torn basil leaves, then crumble the Wensleydale cheese over the top. Per serving:…

Wensleydale, watermelon and beetroot salad

Pork chilli with baked potatoes

Pork and beans mean this easy, comforting dish is full of protein to keep you satisfied for longer – and, most importantly, it tastes great! Serves 4 • Ready in 1 hr 30 mins 4 baking potatoes2tbsp olive oil2tsp sea salt flakes1 onion, grated2 garlic cloves, crushed1tbsp each ground cumin and ground coriander¼tsp chilli powder400g pork mince400g tin mixed beans, drained and rinsed500g passata4tbsp soured cream small bunch parsley, chopped 1 Preheat oven to 200C/Gas 6. Rub the baking potatoes with 1tbsp olive oil, sprinkle with sea salt flakes and bake for 1 hr 30 mins, or until tender. 2 Meanwhile, heat the remaining oil in a casserole dish, add the onion and cook for 5 mins. Add the garlic and spices, and cook for 2 mins, until fragrant. Tip in the mince, breaking…

Pork chilli with baked potatoes

Oven-baked pancetta, leek and kale risotto

This all-in-one oven method takes away the need for endless stirring. Serves 4 • Ready in 1 hr 150g diced pancetta2tbsp olive oil1 onion, chopped500g leeks, sliced and washed2 garlic cloves, crushed300g risotto rice2 Knorr chicken stock pots125g kale15g butter, cut into pieces60g Parmesan cheese, grated 1 Heat the oven to 200C/Gas 6. Dry-fry the pancetta in a flameproof casserole pot for a few mins, turning as needed until the fat is crispy. Remove from the pan and reserve. 2 Add the oil to the casserole and gently fry the onion and leeks for 10 mins, to soften. 3 Stir in the garlic, rice, stock pots and 1ltr boiling water. Return the pancetta to the pot, then season with salt (if needed) and pepper, and cover. 4 Carefully place the pot in the oven and cook…

Oven-baked pancetta, leek and kale risotto

Super greens stir-fry

This is a mid-week winner is perfect for when you want to eat healthily, but still need something that’s quick and easy to prepare. Serves 2 • Ready in 15 mins 1tbsp sesame oil150g Tenderstem broccoli, thickly sliced60g mangetout 2 garlic cloves, crushed½-1 red chilli, finely chopped2 courgettes, spiralised or cut into long, thin matchsticks100g kale, shredded, or 45g baby kale2-3tbsp teriyaki saucelarge handful of coriander choppedlarge handful of Thai basil, chopped1tsp sesame seeds, toasted30g cashew nuts, toasted 1 Heat the oil in a wok or frying pan over a medium-high heat. Stir-fry the broccoli for 2 mins. Add the mangetout, garlic and chilli. Mix well and fry for another 1-2 mins. 2 Add the courgette, kale and teriyaki sauce. Mix gently and fry for 2 mins. Sprinkle over the herbs, toasted sesame seeds…

Super greens stir-fry

Creamy cider chicken casserole

The apple flavour is perfect for spring. Serves 4 • Ready in 1 hr 25 mins 2 skinless chicken breasts, halved4 chicken drumsticks, skin removed25g butter8 shallots, peeled3 sticks celery, chopped2 eating apples, cut into wedges300ml dry cider or apple juice500ml chicken stock1tbsp thickening granules100ml crème frai^che2tbsp Dijon mustard2tbsp tarragon 1 Heat oven to 190C/Gas 5. Season the chicken pieces with salt and freshly ground black pepper. Heat the butter in a large, flameproof casserole and brown the chicken all over for 10 mins. 2 Add the shallots, celery and apples. Cook for a few mins more before taking out and reserving the apple and pouring in the cider or juice and stock. Bring to the boil, cover and cook in the oven for 40 mins, until chicken is tender. 3 Transfer the casserole to…

Creamy cider chicken casserole

Chicken and leek filo pie

A comfort-food classic made healthier. Serves 4 • Ready in 1 hr 20 mins 3tbsp rapeseed oil2 large leeks, trimmed75g diced lean bacon medallions600ml whole milk3 level tbsp cornflour2tbsp wholegrain mustard30g chopped fresh parsley300g cooked chicken, cut into pieces100g cooked small Chantenay carrots200g cooked new potatoes, in chunks270g pack of 6 filo pastry sheets, thawed if frozen 1 Preheat oven to 200C/Gas 6. Heat 1tbsp oil in a large pan. Add leeks, season with freshly ground black pepper, cover and cook slowly for 8 mins. Add the bacon and cook for another 3 mins. 2 Whisk milk with the cornflour over a medium heat until thickened. Add 1tbsp oil, mustard and parsley. Add to the leeks and stir in the chicken, carrots and potatoes. Spoon into a pie dish. 3 Cut pastry sheets in half…

Chicken and leek filo pie

Ravioli pasta bake

A very quick and tasty lasagne-style dish using store-bought ravioli. Serves: 4 • Ready in 30 mins 500g passata150g mascarpone400g store-bought ravioli100g baby spinach leaves60g sourdough breadcrumbs90g pecorino cheese, grated, plus extra shavings to serve15g flaked almonds, toasted bunch of basil leaves 1 Preheat the oven to 200C/Gas 6. In a saucepan, gently heat the passata and mascarpone. Season with salt and freshly ground black pepper. 2 Put the ravioli into a separate pan with 200ml boiling water and cream, then cook for 2 mins. Add the spinach and allow it to wilt for 1 min, then turn off the heat. In a bowl, mix together the sourdough breadcrumbs, pecorino and almonds. 3 Pour the ravioli and sauce into a gratin dish and tuck the basil leaves in between (reserving a few). Top with the…

Ravioli pasta bake

Chargrilled spring greens with Wensleydale

A great vegetarian main course when you’re cooking for friends. Serves 2 • Ready in 20 mins 1 bunch of asparagus2 courgettes1tbsp rapeseed oil1 finely sliced red onion10 mangetout or sugar snap peas around 20 podded fresh peas2 large eggswhite-wine vinegar1 bag baby spinach1tbsp olive oil150g Yorkshire Wensleydale 1 Trim the asparagus and slice the courgette lengthways into strips. Heat a griddle or frying pan and gently warm the rapeseed oil. Cook the asparagus and courgette for 1 min on each side, remove, then place in a bowl and cover. 2 Sauté the onion, add the mangetout and fresh peas, cook until tender and and to the bowl with the asparagus and courgettes. 3 Bring a small, deep pan of water to the boil and add ½tsp salt and a capful of white-wine vinegar. Crack…

Chargrilled spring greens with Wensleydale

Cauliflower steaks with lemon-and-anchovy butter

The sauce infuses this veggie steak with a rich, buttery flavour. Serves 4 • Ready in 20 mins 1tbsp gluten-free zaatar spice mix1 cauliflower, cut into 4 steaks1tbsp olive oil4tbsp butter8 anchovies1 clove of garlic, crushedjuice of 1 lemon3tbsp capers100ml chicken stock micro herbs, to garnish 1 Heat the oven to 220C/Gas 7. Sprinkle the zaatar over the cauliflower steaks. Place them on a baking tray and drizzle over the oil. Bake for around 10-15 mins until cooked through. 2 Heat the butter in a frying pan. Add the anchovies, garlic and lemon juice. Cook, stirring, until the anchovies melt. Add the capers and stock, and cook for a further min. 3 Pour this sauce over the cauliflower, scatter over the micro herbs and serve. Per serving: Cals 206, Fat 16g, Sat fat 8g, Carbs…

Cauliflower steaks with lemon-and-anchovy butter

Houmous kawarma

This is full of the Middle Eastern flavours of Lebanon. Serves 4 • Ready in 30 mins, plus marinating 200g lamb neck, chopped into 1in pieces1 onion, chopped for the marinade: ½tsp cinnamon1tsp allspice1tsp zaatarjuice of ½ lemon for the houmous: 3½ tbsp tahinijuice of 1 lemon1 garlic clove, minced 2 cans chickpeas, drained and rinsed handful ice cubes salt and pepper to serve: ½ bunch each fresh mint and parsley, chopped50g pomegranate seeds2tbsp toasted pine nutsolive oil, for drizzling4 small, toasted pitta breads or flatbreads 1 In a bowl, mix the lamb and onion with all the marinade ingredients, cover with cling film and leave in the fridge overnight. 2 To make the houmous, mix together the tahini, lemon juice and garlic to make a smooth, loose paste. (Add a splash of warm water if it’s too thick). In…

Houmous kawarma

Chicken biryani

Recreate the delight of the much-loved, all-in-one Indian dish. Serves 6 • Ready in 40 mins 500g basmati rice2 onions, finely chopped, plus 2 more, sliced into rings50g butter1 bay leaf2 garlic cloves, crushed1 cinnamon stick4 cardamom pods, lightly brokenpinch saffron1tsp ground turmeric600g chicken thigh fillets, cut into2cm chunks4tbsp Madras (or other) curry paste 1.2ltr chicken stockvegetable oil, for frying3tbsp plain flourbunch coriander, chopped 1 Rinse the basmati rice in a sieve until the water runs clear. Drain. Fry the chopped onions in the butter until softened. Add the bay leaf, garlic, cinnamon stick, cardamom pods, saffron, turmeric and chicken. Stir in the curry paste and cook for 5 mins. 2 Add the drained rice and stock, stir well to combine with the paste and bring to the boil. Stir to combine, then cover…

Chicken biryani

Crème fraîche chicken bake Wholesome comfort food is the order of the day with this creamy chicken dish featuring baby leeks, asparagus and hasselback potatoes Serves 4 • Ready in 1hr 2tbsp olive oil2tbsp wholegrain mustard350g new potatoes, cut into hasselbacks (see Top Tips)4 skin-on chicken breasts175g baby leeks, trimmed and cut into thirds50ml chicken stock200g crème fraîche400g asparagus tips2tbsp fresh chopped parsley 1 Preheat oven to 200C/Gas 6. Heat 1tbsp oil and the wholegrain mustard in an ovenproof dish. Once hot, add the potatoes and toss to coat, then pop into the oven to cook for 20 mins. 2 Meanwhile, heat the remaining oil in a frying pan and cook the chicken for 5 mins, skin-side down, until golden. Cook for a couple of mins on the other side, then remove from the pan…

TOP TIPS from the Test Kitchen

✢ GO FULL-FAT: In the Test Kitchen we love cooking with crème fraÎche. It might be tempting to opt for half-fat stuff, but we wouldn’t recommend it, as it’s likely to split while cooking. It’s good to have a day of indulgence – just balance it out with a lower-cal meal the day after if you like. ✢ CHOOSE A POT YOU’RE PROUD OF: If you’re recreating this dish for a dinner party with friends or family, think about the pot you’re cooking it in so that it looks as spectacular as possible when you take it to the table. We’ve used a trusty, shallow casserole from Le Creuset in the gorgeous sage shade. ✢ MAKE USE OF YOUR CHOPSTICKS: When cutting potatoes into hasselbacks (making deep cuts at 2-3mm intervals all…

Tasty kitchen TRICKS

✢ MAXIMISE YOUR ICE-CUBE TRAY Freeze leftover chopped herbs in oil to reduce waste and add a quick infusion of flavour to a soup or stew. Roll cookie dough into balls and press them into an ice-cube tray so that when you’re craving something sweet, you can pop them onto a baking tray for a fast cookie bite. ✢ ALWAYS SALT YOUR ALLIUMS If a recipe tells you to ‘sweat’ onions or shallots, add a pinch of salt, too, as it draws out the liquid and stops them sticking to the pan and taking on colour. ✢ START YOUR BACON COLD When frying bacon or lardons, start them off in a cold pan and gradually turn the heat up to high. This allows the fat to render gradually, meaning you don’t have to add any…

Tasty kitchen TRICKS

JP McMahon’s IRISH FEAST

A man of many talents, JP McMahon is a trailblazer on the Irish food scene. The Galway-based chef, restaurateur, author, food educator and food leader writes a weekly column for The Irish Times . He is also culinary director of EatGalway and runs Aniar Boutique Cookery School. ‘The Irish Cookbook recounts Ireland’s remarkably rich food heritage, which dates back millennia and celebrates the unique culinary culture of the island and the roots of its hearty flavours and warm hospitality.’…

JP McMahon’s IRISH FEAST

Spelt with leeks

Spelt was an important staple in parts of Europe, from the Bronze Age to medieval times. It grew well in poor soil, so suited the Irish climate. Serves 4 Ready in 1 hr 15 mins 50g butter3 leeks, thinly slicedleaves of a few sprigs of thyme, chopped1 bay leaf350g spelt grains250ml cider750ml vegetable stock2tbsp chopped parsley sea salt 1 Melt half the butter in a large frying pan over a medium heat. Fry the leeks with the thyme and bay leaf for about 5 mins until nice and soft. Add the spelt grains and cook for a min, then add the cider and bring to the boil. 2 Add the stock and simmer for 40 mins-1 hr until the spelt is tender. Add a little more water if required. 3 Remove from the heat and…

Spelt with leeks

Pork chops with baked apples

Apple sack is a type of Irish ‘sherry’ made from apples. If you can’t source this, any medium sherry will do. Serves 4 Ready in 35 mins 4 pork chops, on the bone4 apples, whole125g butter, softened175ml apple sack or medium sherry2tbsp honey8 sage leaves4 juniper berries, toasted and crushed2tbsp rapeseed oilsea salt 1 Preheat the oven to 180C/Gas 4. Season the chops with sea salt and allow to come to room temperature. 2 To bake the apples, rub with 50g of the butter and season with sea salt. Put into a baking pan and pour in the apple sack or sherry and honey. Add 4 sage leaves and the juniper berries. Bake in the preheated oven, basting occasionally, for 20 mins until soft but still firm. 3 Meanwhile, heat the oil in a large…

Pork chops with baked apples

Monkfish with brandy and mushrooms

A delicate marriage of monkfish, mushrooms, cream and brandy. Serves 4 Ready in 40 mins 1tbsp rapeseed oil, plus extra if needed4 × 150g monkfish fillets50g cold butter, diceda few sprigs of thyme250g mushrooms, quartered if large2 tablespoons brandy200ml double cream1 tablespoon finely chopped chivessea salt 1 Preheat the oven to 180C/Gas 4. Heat the oil in a large frying pan over a medium heat. Season the fish with sea salt, and when the oil is hot, fry on one side for about 2 mins until starting to turn opaque. Add the butter and thyme, reduce the heat and baste the fish for 2 mins. 2 Place in a small roasting pan and pour the butter and thyme over. Cook in the oven for 3-5 mins, then remove and keep warm. 3 Meanwhile, add mushrooms…

Monkfish with brandy and mushrooms

6 of the best new COOKBOOKS

SHOWSTOPPERS! Roll up for delicious dishes with a sense of humour. Squid Ink and Lobster Lasagna sits alongside a pud inspired by pie-throwing clowns! Giffords Circus Cookbook: Recipes & Stories from a Magical Circus Restaurant by Nell Gifford & Ols Halas (£27, Quadrille). HOME HAUTE CUISINE The New York Times’ food columnist Melissa Clark’s book is a love letter to childhood holidays in France. Every recipe is a temptation. Strawberry champagne soup, anyone? Dinner in French: My Recipes by Way of France by Melissa Clark (£25, Clarkson Potter). WINE NOT? Find it hard to pair wine with food? This very approachable new guide will take the stress out of choosing and the snobbery out wine talk. Which Wine When: What to Drink with the Food You Love by Bert Blaize and Claire Strickett, (£9.99, Ebury Press). BALKAN BITES Romanian food…

6 of the best new COOKBOOKS

5 fun new FOODIE THINGS

STREAMING Zumbo’s Just Desserts, Netflix Australia’s answer to Willy Wonka Adriano Zumbo and the British food writer Rachel Khoo host this Australian bake-off, in which 12 amateur bakers compete to win AUS $100,000 and a chance for their creation to feature in Zumbo’s award-winning patisserie. COOKERY COURSES Roth Bar & Grill, Somerset This fantastic venue in the Hauser & Wirth gallery and arts centre, Somerset, is committed to connecting guests with the farm, restaurant and gallery by running a wide range of events and courses. These informal yet educational courses allow guests to learn from specialists and make new friends. Courses start from £125. For more details and to make a booking, visit rothbarandgrill.co.uk/events. PODCAST Honey & Co The Food Talks: Who Run the World? This series celebrating women in the food industry invites them to the…

5 fun new FOODIE THINGS

Trend on test CBD

CBD DIRECT2U Chocolate CBD oil 4% (10ml, £29.99) cbddirect2u.co.uk This is a great oil to start with as it’s a lower percentage CBD than some. The chocolate flavour masks the CBD taste, which some people dislike. LOVE HEMP CBD Infused Chocolate Bites (100g, £14.99) love-hemp.com These tasty, vegan and gluten-free dark chocolate bites are infused with CBD-rich hemp extract. OLIVES ET AL Activate CBD Olive Oil (250ml, £20), olivesetal. co.uk The benefits of olive oil and CBD are combined in this oil, which is a great option for sprucing up salad dressings. KOLIBRI Bespoke CBD Dark Forest, 30cl, £5.99, Holland & Barrett This non-alcoholic cocktail allows you to squeeze a drip of CBD from the cap. The packaging is 100% recyclable. BODY AND MIND BOTANICALS Cannabis Tea, 15g, £10.99, in select stores across the UK and bodyandmindbotanicals.com These teabags give you a smooth, herbal…

Trend on test CBD

WHAT’S IT ALL ABOUT?

Cannabidiol, aka CBD, is a derivative of the cannabis plant. Products made with CBD oil have been flying off the shelves in recent months. Those that champion its use claim it can help with pain relief, anxiety, depression, insomnia and PTSD, and there are studies to validate some of these claims. It seems the jury’s still out, though, until more scientific research has been done. If you decide to give it a go, be assured that CBD contains no tetrahydrocannabinol (THC), so there’s no risk of getting high. However, recent reports suggested it may not be safe to consume if you’re taking certain medications or are pregnant or breastfeeding.…

Catering for a crowd needn’t be difficult, reassures queen of cookery Mary Berry in our exclusive interview to accompany some of her latest recipes. Take the stress out of midweek entertaining with our speedy curried chicken skewers or fish tacos with zingy coleslaw. Both of these delicious dishes bring the taste of a street feast to the table. For a real feast with friends and family this Easter, treat yourselves to our special four-course supper. It includes a crispy asparagus appetiser with a secret sweet ingredient that will be the talk of the table!…

Chicken, chorizo, prawn and pepper paella

This is so easy to make, and you can substitute ingredients to suit your taste – mussels and squid would be great in this dish. Serves 4 • Ready in 30 mins 2tbsp olive oil1 large onion, finely chopped225g chorizo, thickly sliced4 cloves of garlic, finely chopped300g boneless, skinless free-range chicken thighs, chopped2 peppers (1 yellow, 1 red), sliced300g paella ricepinch of saffron mixed with 3tbsphot stock700ml hot chicken or fish stock175g tomatoes, roughly chopped200g raw king prawns, shelled 1 Heat the oil in a large pan, add the onion and cook over a medium heat for 5 mins. Add the chorizo and garlic and cook for a further 2 mins, then add the chicken thighs, increase the heat and cook for a few mins, turning, until the meat is golden all over.…

Chicken, chorizo, prawn and pepper paella

Chicken meatballs in red veg sauce with fettucine

Using chicken makes these lighter than traditional beef meatballs – so you can eat more! Serves 4 • Ready in 30 mins 500g chicken mince (we used breast and thigh)3 spring onions, roughly chopped25g Parmesan, grated, plus extra to garnish30g basil, reserving a few leaves for garnish1tbsp olive oil2 roasted red peppers, roughly chopped3tbsp sundried tomato purée600ml cherry tomato pasta sauce (we used Sacla)400g dried fettuccine 1 Tip the chicken mince into a food processor along with the spring onions, grated Parmesan and basil (keeping the reserved leaves to one side). Whizz until combined, then tip into a large bowl. 2 Divide the chicken mixture into 4, then roll each quarter into 5 equal-size meatballs. Heat the olive oil in a large frying pan and brown the meatballs over a high heat for 2…

Chicken meatballs in red veg sauce with fettucine

Hot-smoked trout salad with potatoes, peas, pea shoots and mint

This could hardly be simpler, and it makes an ideal lunch on an early spring day. Serves 4 • Ready in 25 mins for the dressing: 1 lemon, juice and finely grated zest1 heaped tsp wholegrain mustard4tbsp extra virgin olive oilpinch of caster sugar for the salad: 500g small new potatoes1 sprig of mint, plus a handful of mint leaves, shredded if large200g shelled peas, fresh or frozen2 large handfuls of pea shoots (about 90g)300g hot-smoked trout fillets, flaked 1 Put all the dressing ingredients plus 1tbsp of water in a lidded jar and shake to combine thoroughly. 2 Put the potatoes into a saucepan with enough water to cover them generously. Add the mint sprig and a large pinch of salt, bring to the boil and simmer for about 16 mins, until the potatoes are almost…

Hot-smoked trout salad with potatoes, peas, pea shoots and mint

Carpaccio of sea trout with lemon and pomelo dressing

This dish is all about texture. A mandolin would make light work of slicing the fennel and celery. Serves 4 as a starter Ready in 20 mins 200g sushi-grade sea trout, very finely slicedlarge pinch of salt1 lemon, juice only½tsp honey2-3tbsp extra virgin olive oil1 celery stick, trimmed and very finely slicedsmall handful of celery leaves, optional1 small fennel bulb, trimmed and very finely slicedsmall bunch dill or fennel tops, chopped½ pomelo, peeled, pith removed and flesh pulled into small pieces1 punnet salad cress, snipped 1 Toss the sliced fish with the salt and half the lemon juice in a non-metallic dish. Marinate for 10 mins; the fish will turn opaque as it ‘cooks’ in the citrus. 2 Whisk the honey and olive oil into the remaining lemon juice. Drain the fish and carefully…

Carpaccio of sea trout with lemon and pomelo dressing

Barbecued lamb cutlets with chickpea and pomegranate salad

The juicy lamb pairs perfectly with a light, aromatic salad. Serves 6 • Ready in 25 mins, plus marinating time 12 lamb cutlets, French-trimmed, if possible6 round flatbreads1tbsp olive oil for the marinade: 2 garlic cloves, crushed1tsp cumin seeds, lightly crushed2tbsp olive oil for the dressing: 4tbsp light tahini2tbsp extra virgin olive oiljuice of 1 lemon1 tsp mild honey for the salad: 100g wild rocket leaves1 small red onion, halved and very finely sliced400g tin chickpeasseeds of half a pomegranatehandful of mint leaves, shredded 1 Make marinade by combining the ingredients, mix with the lamb and leave for at least 1 hr, or overnight in the fridge if you have time. 2 To make the dressing, mix the tahini, extra virgin olive oil, lemon juice and honey together (the tahini will seize and thicken). Add enough warm water to give…

Barbecued lamb cutlets with chickpea and pomegranate salad

Roasted vegetable lasagne

A meat-free crowd-pleaser for dedicated veggies and those looking to cut down on meat. Serves 4-6 Ready in 1 hour, 30 mins for the roasted veg: 1 red, 1 yellow and 1 orange pepper, deseeded and chopped4 courgettes, cubed1 butternut squash, peeled and cubed2 red onions, chopped2 garlic cloves, crusheda few sprigs of oregano2tbsp olive oil for the cheese sauce: 60g butter60g plain flour600ml full-fat milk100g vegetarian Parmesan, grated200g vegetarian Cheddar, grated for the other layers: 125g fresh lasagne sheets350g jar of whole cherry tomato and basil pasta sauce 1 Heat oven to 220C/ Gas 7. 2 Put the peppers, courgettes, squash, onions and garlic into a roasting tin. Season and sprinkle with some oregano leaves. Drizzle with oil and roast for 30 mins. 3 To make the cheese sauce, put the butter, flour, milk and seasoning into a non-stick…

Roasted vegetable lasagne

Crispy fish tacos with zingy coleslaw

Jazz up shop-bought goujons with this vibrant street-food recipe. It’s a great way to share a meal with family and friends. Serves 4 • Ready in 30 mins 1 small red onion, thinly sliced juice 2 limes250g fish goujons4tbsp smoked chilli mayonnaise4 Old El Paso Stand ’n’ Stuff soft flour tortillas¼ red cabbage, thinly sliced1 avocado, sliced small handful coriander leaves 1 In small bowl, stir the sliced onion and ½ the lime juice with a 1tsp salt, then set aside. 2 Heat the oven to 220C/Gas 7. Put the goujons on a baking tray and bake for 16 mins, until golden and crunchy. 3 Mix the chilli mayonnaise with the remaining lime juice to make a sauce. 4 Meanwhile, gently warm through the tortilla shells in the microwave, then top with red cabbage and avocado…

Crispy fish tacos with zingy coleslaw

Curried chicken skewers

This simple dish will become your go-to for midweek entertaining. Serves 6 • Ready in 30 mins, plus marinating time 7 tbsp plain yogurt3tbsp curry paste4 chicken breasts, cubed250g cherry tomatoes1 cauliflower2tbsp oil1tsp fennel seeds green salad and sliced red onion, to serve 1 Preheat oven to 200C/ Gas 6. Mix yogurt with curry paste and chicken and marinate for 1 hour. 2 Thread chicken and tomatoes onto 6 skewers. Grill for 10-15 mins. Whizz cauliflower in a food processor, mix with oil and fennel. Spread over a baking tray and roast for 12 mins. Serve with skewers, salad and onion. Per serving: Cals 269, Fat 4g, Sat fat 1.2g, Carbs 9g TIP You could use cubes of salmon fillet instead of chicken.…

Curried chicken skewers

MARY BERRY feeds a crowd

Do you have any Easter family traditions? We always go to church on Easter morning, always go for a walk with the dogs and things, I think it’s a great time to get outdoors. You’ll feel much better because eating such glorious things, it’s good to have some exercise. What does a typical Easter look like in the Berry household? Very often the family will come round on Easter Sunday. Wherever we are, we get together and, for Mothering Sunday, I always have simnel cake. My mother said that in the big houses, the kitchen maids would be given a simnel cake to take to their mothers, so it isn’t really an Easter cake at all but a Mothering Sunday cake. We very often have lamb at Easter. I always used to do…

MARY BERRY feeds a crowd

For the TV series accompanying this book, I travelled to Morocco where tagines, like this, are a staple dish. They may be slow to cook but they’re speedy to make. This is my quick version, as some tagines take three hours to cook. The spices used here are a classic combination for tagine recipes and give a wonderful depth of flavour. All these spices are useful to keep in your store cupboard, so you always have them to hand. Serves 6 • Prep time: 30 mins • Cook time: 1 hr 40 mins - 2 hrs 10 mins 2-3tbsp sunflower oil750g lamb neck fillet, sliced into2-3cm pieces2 large onions, sliced3 celery sticks, sliced2 garlic cloves, crushed4cm knob of fresh root ginger, peeled and grated1tbsp ground cumin1tbsp ground coriander2tsp ground cinnamon1 x 400g tin…

Mushroom and asparagus risotto

My quick risotto is full of flavour from all the fresh ingredients. An oven-baked risotto is a good alternative – prepare as here, but add all the stock at once and pop into the oven, preheated to 200C/Gas 6, and cook for around 20 mins. Stir in the mushrooms and asparagus tips 3 mins before the end, then finish off with the cheese, butter and chives before serving. Serves 4 • Prep time: 15 mins • Cook time: 30 mins 1tbsp oil1 large onion, chopped1 large garlic clove, crushed275g risotto rice100ml white wine150g asparagus spears, stalks sliced into rounds, tips reserved800ml hot chicken/vegetable stock350g mixed button and chestnut mushrooms, sliced75g Parmesan, grated1 bunch of chives, snippedA large knob of butter 1 Heat the oil in a wide-based shallow saucepan. Add the onions and…

Mushroom and asparagus risotto

Piccoli tiramisù

A classic Italian dessert, this is still a favourite of mine. I’ve made individual puddings here (‘piccoli’ means ‘small’ in Italian), as they set more quickly, but you could make this in a 1.2ltr dish if you prefer. Serves 4–6 • Prep time: 20 mins, plus chilling 250g full-fat mascarpone cheese300ml double cream2tsp vanilla extract4tbsp icing sugar, sifted125ml strong coffee, cooled6tbsp brandy 12 sponge fingers50g dark chocolate, grated 1 You will need 4-6 small tumblers. 2 Put the mascarpone and about 50ml of the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk into soft peaks, being careful not to over-mix or it’ll be too thick. Fold in the vanilla extract and icing sugar. 3 Meanwhile, in a separate bowl, combine the coffee and brandy. 4 Break six of the…

Piccoli tiramisù

Crispy asparagus with maple syrup

Enjoy these with a glass of fizz to get things off to a good start Serves 6 • Ready in 30 mins 100g plain flour3tbsp corn flourSalt and freshly ground black pepperFinely grated zest of 1 lemon3tbsp chopped tarragon1tbsp ground coriander250ml chilled sparkling waterVegetable oil, for deep frying250g slim asparagus spearsLime wedges and maple syrup, to serve 1 To make the batter, mix the flours together in a rectangular dish a little longer than the asparagus. Add a little salt and pepper, then stir in the lemon zest, tarragon and coriander. Stir in the chilled water, leaving the mixture quite lumpy. 2 Half fill a deep saucepan with oil and heat to 190C/Gas 5, or until a drop of batter floats and sizzles as soon as it hits the oil. 3 Coat a few asparagus…

Crispy asparagus with maple syrup

Courgette tart with feta

Flaky pastry filled with a silky cream filling Serves 4 • Ready in 35 mins 250g ricotta juice and zest of 1 lemon 4tbsp roughly chopped mint 4tbsp roughly chopped dill 375g ready-rolled puff pastry 1 courgette, thinly sliced 200g marrow, thinly sliced 40g vegetarian feta 1 egg yolk, mixed with 1tbsp milk Salad, to serve You will also need: A flat baking sheet, greased 1 Heat the oven to 200C/Gas 6. Mix together the ricotta, lemon juice and zest and most of the herbs (reserve a few to serve) and season well. Unroll the pastry on to the baking sheet and cut into 4 rectangles. Score a borderline 2.5cm from the edge on all sides, making sure that you don’t cut through the pastry. Spread the ricotta mixture over the pastry, leaving the…

Courgette tart with feta

Minted pea soup

Vibrant, light and quick to prepare Serves 2 • Ready in 20 mins ½ small onion, chopped1 garlic clove, crushed50g potato, cubed 500ml vegetable stock125g frozen peasSeveral fresh mint leaves 1 Put the onion, garlic, potato and stock into a large pan. Bring to the boil and simmer for 5 mins. 2 Add the peas and most of the mint, return to the boil and simmer for 10 mins. 3 Pour into a food processor and blitz until smooth, season to taste and scatter a few mint leaves on top to serve. Per serving: Cals 91, Fat 1g, Sat fat 0.4g, Carbs 13g TIP If you make this ahead of time, chill it quickly to help retain the bright green colour, then reheat before serving.…

Minted pea soup

Lamb en croûte with basil and mint stuffing

An impressive and delicious centrepiece for your Easter table Serves 8 • Ready in 2 hrs 30 mins 1.3kg extra trimmed lamb, whole boneless leg325g ready-rolled puff pastry sheet1 egg, lightly beaten, to glaze For the stuffing: 2 garlic cloves, sliced2 slices white bread100g pine nuts3tbsp chopped mint3tbsp chopped basil2tbsp olive oil2tbsp Dijon mustard For the gravy: 150ml Marsala600ml hot chicken stock1tbsp sun-dried tomato paste2tbsp thickening granulesSteamed vegetables, to serve 1 To make the stuffing, put the garlic, bread, pine nuts, mint, basil and seasoning in a food processor. Blitz to form crumbs. Add the oil and mustard. Blend to combine. 2 Heat the oven to 200C/Gas 6. Season lamb generously and roast for 1 hr. Put a greased heavy based baking sheet in the oven. 3 Unroll the pastry, cut off a strip from the longest end and…

Lamb en croûte with basil and mint stuffing

Golden potato gratin

The pancetta running through this gratin adds a beautiful salty flavour Serves 8 • Ready in 1 hr 30 mins 2 x 77g packs diced pancetta2tsp sea salt1tsp ground black pepper1.2kg potatoes, peeled400g shallots, peeled2tbsp chopped thyme leaves300ml vegetable stock60g butter 1 Heat oven to 200C/Gas 6. Pan-fry the pancetta until cooked. Drain the fat from the pancetta and use to grease a large ovenproof dish. Combine the sea salt and pepper in a small bowl and sprinkle some over the base of the ovenproof dish. 2 Fit a food processor with its slicing attachment. Push the potatoes through the tube to finely slice. Repeat to slice the shallots. 3 Stack the potato slices sideways, layering with shallots, pancetta, seasoning and thyme in the dish. Pour over the stock, dot with butter and cover…

Golden potato gratin

Spiced aubergine and courgette tabbouleh

Tabbouleh is a traditional Lebanese salad made with bulgur wheat, tomatoes and parsley. We’ve added slices of griddled courgette and aubergine to make it a little more substantial Serves 6 • Ready in 25 mins 1 aubergine, trimmed and cut into8 long slices2 courgettes, trimmed, each cut into 4 slices5tbsp olive oil1tsp ground cinnamon250g bulgur wheatZest and juice of 1 lemon1tbsp sweet chilli sauce4 spring onions, trimmed and sliced½ cucumber, deseeded and diced6 tomatoes, deseeded and choppedAbout 50g parsley and mint, mixed200g pack feta cheese 1 Heat a griddle pan. Spread the slices of aubergine and courgette out on a tray. Mix the oil and cinnamon in a small bowl and brush this on both sides of the slices. Griddle in batches until browned and tender, keeping them warm in the oven as…

Spiced aubergine and courgette tabbouleh

Lemon cheesecake tart

If you have any room left after all that, enjoy a slice of this zesty cheesecake Serves 8-10 • Ready in 1hr 20 mins, plus chilling 250g digestive biscuits150g unsalted butterGrated zest of 1 lime400g cream cheese, at room temperature150g caster sugarFinely grated zest of 2 lemons and75ml juice3 medium eggsIcing sugar, to serveBlueberries, to serveThick double cream, to serve 1 Preheat the oven to 160C/Gas 3. Grease a 6cm-deep, 20cm-round spring-form tin. 2 In a food processor, blitz the biscuits to crumbs. Add the butter and lime zest and process until combined. Press the mixture into the base and up and around the side of the tin. Refrigerate for about 15 mins. 3 Meanwhile, beat the cream cheese, sugar and lemon zest together, until you get a smooth consistency. Add the eggs, one at…

Lemon cheesecake tart

The drinks EDIT

FOR THE EASTER TABLE PAIR WITH MEAT Somewhere Else Petit Verdot 2017, 75cl, £11.95, worsleyfinewines.co.uk This fruity, robust red has a wonderful plum-and-blackberry flavour and is intense and dark in colour. It’s also an award winner and is great with game. FRUITY NUMBER Clarendelle Blanc, 2018, 75cl, £18, laithwaites.co.uk A Sauvignon/Sémillon blend, this gives hints of ripe fruit with quince and pear aromas. It’s an elegant, full-bodied wine that’s sure to bring a touch of class to your Easter meal. STARS AND THEIR VINES Miraval Studio Rosé 2018, 75cl, £12, Co-op Produced by the vineyard jointly owned by Brad Pitt and Angelina Jolie in partnership with the Perrin family, this rosé is a taste of spring that will transport you to the French Riviera. CHEERS TO THIS Nicolas Feuillatte Reserve Exclusive Brut Champagne, 75cl, £26.99, Waitrose This is a light, fresh, vibrant…

The drinks EDIT

Framboise granita

Kick off spring in style with this boozy raspberry granita. Makes 2 200g raspberries200ml BritishFramboise100ml sugar syrup40ml vodka2 sprigs thyme you will need: 2 cocktail glasses2 straws 1 Lightly blend all the ingredients in a blender that can handle ice. Pass the mixture through a sieve to remove any seeds. Freeze, running a fork through the mixture every hour for the first few hours to break it up, then overnight. 2 When ready to serve, fluff up the granita with a fork and serve in cocktail glasses with a straw and a sprig of thyme for garnish.…

Framboise granita

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