COPYRIGHT

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First published by HarperCollinsPublishers 2017

FIRST EDITION

Text © Marcus Wareing 2017

Cover layout design © HarpercollinsPublishers 2017

Photography © Jonathan Gregson 2017

Prop stylist: Jo Harris

Food stylist: Marina Filippelli

Assistant food stylist: Becks Wilkinson

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Source ISBN: 9780008242732

Ebook Edition © November 2017 ISBN: 9780008242756

Version 2019-10-07

CONTENTS

COVER

TITLE PAGE

COPYRIGHT

NOTES ON INGREDIENTS

INTRODUCTION

FROM THE GARDEN

WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD

KALE, TOASTED ALMOND AND FRIED SAGE SALAD

TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD

ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING

SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS

CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE

CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS

BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS

HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS

COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE

SALT-BAKING

SALT DOUGH

SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE

SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT

TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI

TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE

COURGETTE, SPELT AND CUMIN FRITTERS

MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS

HERITAGE TOMATO, SESAME AND MISO TARTS

SPINACH, RICOTTA AND BASIL PESTO CANNELLONI

KABOCHA SQUASH, PARMESAN AND ROSEMARY TART

BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS

CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT

THAI VEGETABLE CURRY

AUBERGINE, FREEKEH AND CASHEW TAGINE

CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO

VEGETABLE STOCK

AUBERGINE PARMIGIANA

SUMMER VEGETABLE LASAGNE

ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS

FROM THE FARM

ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD

GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD

CHICKEN, BARLEY AND THYME SOUP

BACON AND SWEET POTATO SOUP WITH ALMOND BUTTER

BUTTER-POACHED CHICKEN WITH PEAS, BROAD BEANS AND GOATS’ CURD

CHICKEN LIVER PÂTÉ WITH GINGER AND LAPSANG SOUCHONG JELLY

BRINING

MEAT BRINE

ROSEMARY ROAST CHICKEN WITH BAKED FENNEL AND POTATOES

HANGER STEAK WITH SAUCE GRIBICHE AND CONFIT EGG YOLK

COQ AU VIN

CHICKEN STOCK

MISO-GLAZED CHICKEN THIGHS WITH STICKY RICE AND SESAME GREENS

CHICKEN, MUSTARD AND SPINACH COBBLER

CHICKEN, CASHEW AND BEANSPROUT STIR-FRY

CHICKEN TIKKA MASALA

CRISPY CHICKEN THIGHS WITH PEANUT AND COCONUT SAUCE AND PICKLED LETTUCE

CHICKEN WELLINGTONS WITH MUSTARD SAUCE

ROAST POUSSIN WITH MUSHROOMS, SWEETCORN AND TARRAGON

DUCK WITH TAMARIND SAUCE, CASHEW BUTTER, FREEKEH AND PICKLED PLUMS

CRISPY DUCK SALAD WITH PINK GRAPEFRUIT, CASHEW AND CORIANDER

PORK CHOPS WITH SALSA VERDE AND WHITE BEANS

PORK AND CHORIZO BURGERS

PORK FILLET WITH PINE-NUT CRUMB AND CHARRED CABBAGE

CUMBERLAND SAUSAGE, ONION AND POTATO PIE

MACARONI CHEESE WITH BACON JAM

SLOW-COOKED PORK BELLY WITH BURNT PEAR AND NUTMEG

SPICED PORK AND PRAWN BROTH WITH SLOW-COOKED PORK BELLY

SMOKY PORK RIBS WITH BOURBON AND APPLE GLAZE

PORK SCHNITZEL WITH ’NDUJA AIOLI

SPICED LAMB KOFTA WITH BANANA CHUTNEY

WARM LAMB NECK AND MINTED PEA BAGUETTE

HARISSA-MARINATED LAMB WITH MINT CHUTNEY, PISTACHIOS AND YOGHURT DRESSING

LAMB CHOPS WITH ASPARAGUS, PARMESAN SAUCE AND MARJORAM

LAMB STEW WITH TARRAGON DUMPLINGS

LAMB RUMP WITH POLENTA AND ARTICHOKE SALAD

SAFFRON-BRAISED LAMB SHANKS

SLOW-COOKED LEG OF LAMB WITH GREEN OLIVE SALSA AND SPICED LEMON

SALT-BAKED SHOULDER OF LAMB

FLASH-FRIED SIRLOIN STEAK AND BROCCOLI WITH SESAME AND CHILLI DRESSING

BRESAOLA, BLUE CHEESE AND HONEY PIZZA

BEEF BOURGUIGNON

BEEF STOCK

HERB AND MOZZARELLA MEATBALL BAKE

BEEF AND ALE PIE WITH CHORIZO

RIB OF BEEF WITH RED WINE SAUCE, BONE MARROW AND YORKSHIRE PUDDINGS

LOIN OF VENISON WITH CREAMED SPROUTS AND JUNIPER SAUCE

FROM THE SEA

PRAWN, SUGAR SNAP, KALE, PEANUT AND CORIANDER SALAD

CRAB WITH CHILLED TOMATO SOUP, LEMON AND PICKLED CUCUMBER

FISH SOUP WITH SEA BASS, MACKEREL AND PRAWNS

GRAVADLAX WITH GRAPEFRUIT AND CORIANDER

BROWN SHRIMPS, BROAD BEANS, FENNEL AND LEMON BRUSCHETTA

TUNA CRUDO WITH MISO, APPLE, LIME AND SAMPHIRE

GRILLED SCALLOPS WITH GREEN CHILLI AND CORIANDER SALSA, PEACH AND BUTTERMILK

PRAWN FRENCH TOAST

HOT SMOKING

SMOKE MIX

ROSEMARY SMOKED MACKEREL WITH BAKED LEMON JAM, FENNEL AND CRÈME FRAÎCHE

HOT SMOKED SALMON EGGS BENEDICT

FISH TACOS

SEARED TUNA WITH LYONNAISE ONIONS, PINE NUTS AND PICKLED CARROTS

COD GOUJONS WITH PARMESAN CRUMB AND TARTARE SAUCE

ROAST HALIBUT WITH MUSHROOM VELOUTÉ AND THYME PESTO

SEAFOOD GRATIN WITH TOMATO AND BASIL

FISH STOCK

SZECHUAN-SPICED SEA BREAM WITH RADISH SLAW

PAN-FRIED POLLOCK WITH CAPERS, ARTICHOKES AND BROWN BUTTER

BAKED SEA BASS WITH SESAME AND LEMON GRASS

SALMON WITH BEETROOT AIOLI AND WATERCRESS SALAD

SALT-AND-PEPPER PLAICE WITH KIMCHI

ROASTED POLLOCK WITH MISO BUTTER, NORI AND BOULANGÈRE POTATOES

HOT SMOKED SALMON, ORZO, CRÈME FRAÎCHE AND DILL SALAD

MOULES MARINIÈRE

CHARGRILLED SQUID WITH COURGETTES, WHITE BEANS AND LEMON DRESSING

LOBSTER WITH YUZU EMULSION, SAFFRON SPÄETZLE AND FRESH PEAS

FROM THE STORECUPBOARD

APRICOT, ALMOND AND EARL GREY TART

DARK CHOCOLATE ORANGE TARTS WITH NEGRONI CREAM

BROWN SUGAR TART

POACHED PEACHES WITH OAT CRUMB AND RICOTTA

FIG AND GINGER CHEESECAKE

STRAWBERRIES, SMOKED MASCARPONE AND SHORTBREAD

RHUBARB BAKLAVA WITH BURNT HONEY

STONE FRUIT SALAD WITH CHAMOMILE AND LIME GRANITA

GOOSEBERRY POSSET WITH ROSEMARY AND ALMOND CAKES

MINT CHOCOLATE CHIP ICE CREAM

BROWN BREAD ICE CREAM

MANGO, PASSION FRUIT AND MINT PAVLOVA

RHUBARB AND ROSE TRIFLE

RASPBERRY AND ROSE PASTRIES

ESPRESSO AND CHOCOLATE BAKED ALASKA

PLUM CLAFOUTIS

FREEFORM SPICED APPLE PIE

BAKED HONEYCOMB PUDDINGS

PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CREAM

CARAMELISING

BANANA AND COCONUT CAKE WITH CARAMELISED BANANA COCONUT ICE CREAM

WARM SPICED COURGETTE CAKE WITH ANISE CARAMEL

DATE AND ORANGE BLOSSOM BRIOCHE

CARAMELISED ONION, ROSEMARY AND PARMESAN BAPS

SAFFRON AND POTATO BREAD

FERMENTED BARLEY AND ALE BREAD

GLUTEN-FREE PUMPKIN-SEED BREAD

MARMITE, ONION AND CHEDDAR BREAD

BLUE CHEESE STRAWS

COURGETTE, TARRAGON AND CHEESE SCONES

VIENNESE WHIRLS

ECCLES CAKES

BOURBON AND PECAN CREAMS

OAT, MACADAMIA AND APRICOT COOKIES

BUTTERMILK AND GOLDEN SYRUP SCONES

TOASTED ALMOND MERINGUES

SALTED CARAMEL AND MILK CHOCOLATE POPCORN BARS

MILLIONAIRE’S SHORTBREAD

LEMON MERINGUE SLICE

RHUBARB AND CUSTARD DOUGHNUTS

PRUNE AND WALNUT SLICE

CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE

ESPRESSO, WHITE CHOCOLATE AND WALNUT CAKE

PINK GRAPEFRUIT SPONGE

PEAR, ALMOND AND ROSEMARY CAKE

CONVERSION CHARTS

LIST OF SEARCHABLE TERMS

ACKNOWLEDGEMENTS

MORE FROM MARCUS WAREING

ABOUT THE PUBLISHER

NOTES ON INGREDIENTS

Unless otherwise stated:

Use large free-range eggs

Use whole milk (but semi-skimmed can be substituted, if you like)

Use unsalted butter

Use standard plain flour

Use fresh herbs (1 bunch = 25g)

Use medium-sized fruit and vegetables

INTRODUCTION

What does the phrase ‘new classic’ mean when discussing food? To me, when talking of a ‘classic’ in cookery, I think of tradition, dishes that are tried and tested, or that represent a time or place, and have stood the test of time. The notion of a ‘new classic’ accepts that a shift has taken place, whether in taste, produce or technique, which means a new twist can be put on that dish. I want to share these recipes with you, to introduce you to new flavour combinations and cookery methods that you may not have used before. I also want to reveal my favourite dishes that are in the process of becoming classics – brilliant dishes that will become time-honoured themselves.

The ‘classics’ were exactly what I learnt at college in the 1980s. Dishes such as lobster Thermidor, sole bonne femme, béarnaise, lemon meringue pie, millefeuille, éclairs, croissants – the list goes on and on. The techniques involved in these recipes, such as emulsifying, braising, sauce-making and pastry skills, were the cornerstones of my training. Most of you will be familiar with a number of these dishes and would deem them as ‘classics’, but I would hazard a guess that you cook and eat them very rarely – some because of their heaviness or the lengthy work involved, and some just because they’re not to our modern tastes. This is what led me to write this book. I felt that, while classics will always have a firm place in any cuisine, new versions of the classics and new classics themselves deserve to come to the fore.

When I was a child, our family ate relatively simple food – generally meat and two veg, one of which was almost always a potato. As a family, we were not particularly adventurous and my siblings and I ate what was put in front of us. We all sat down together as a family to have our evening meal, though – always. My favourite dinner was roast leg of lamb with mint sauce and Jersey royals, followed by apple pie and cream. Fast-forward to today, and what my wife and children and I eat together is much more varied. We’ve always encouraged our children, and still do, to try new foods and flavours. These days you’re likely to find us eating chicken curry on a weeknight, and enjoy a pork chop with mustard sauce and tarragon on a Sunday. My children are very keen cooks themselves, which is of course actively encouraged!

Any good dish must start with great ingredients. It was in my father’s fruit and potato warehouse that I learnt the value of ingredients. I began to understand the difference between the flavour of unripe fruit and that of wonderfully vibrant, ripe produce. Selecting seasonal ingredients will ensure they are at their best. As I have always advocated in my cooking, ingredients are a key factor to success, so I have divided up the recipes by where we source our ingredients: the garden, the farm, the sea and the storecupboard.

FROM THE GARDEN

This chapter is something close to my heart – my father is the one to thank for my love of the humble vegetable. When sourcing ingredients, ripeness is key. Do not be afraid of over-ripeness, as this can often intensify flavour and sweetness. The Summer Vegetable Lasagne is my take on a great recipe for families, as it is a delicious way to get children to enjoy vegetables. Another favourite is Tempura Fennel, a flavoursome dish that allows the fennel to really sing out. If you want to try making your own ravioli, I’ve provided a twist on the classic with my Mushroom ‘Ravioli’ with Shallot Sauce. In this chapter I also look in-depth at the technique of salt-baking. By making a salt dough and infusing it with herbs, you can impart seasoning and flavour deep into vegetables, as well as meat and fish. It is a great, simple technique that adds so much to any dish, so why not try it with the Salt-baked Parsnip and Horseradish crumble for a winter supper or the Salt-baked Kabocha Squash, Pomegranate, Ricotta and Mint in late summer?

FROM THE FARM

Here I feature some of my favourite cuts of meat, such as Hanger Steak, which is rather underused. There is also my favourite Roast Chicken recipe, where the chicken is baked with fennel and potatoes. Both recipes showcase brining, which seasons meat or fish right to the core and tenderises it in the process. It takes a little more organisation but it’s well worth it, with a tender, moist and well-flavoured dish as a result. The caramelised pears give an extra dimension to a classic Slow-cooked Pork Belly for a weekend family lunch, and my Herb and Mozzarella Meatball Bake is a great one for a midweek supper. When it comes to meat, look for good marbling in beef and lamb and vibrant flesh. What the animals are fed on can also affect the flavour and texture of the meat, so if you can, buy grass-fed or pasture-fed.

FROM THE SEA

This takes me back to my time at the Savoy Hotel kitchen when I was 17 and working on the fish section. I have included a few classics, such as Fish Soup, which I’ve updated with a few of my own ideas, while eggy bread is given a delicious makeover in Prawn French Toast. In this chapter I also feature the technique of hot smoking. Traditionally this is done to preserve fish, but more importantly for us it adds another flavour dimension to the dish. Smoke is a match made in heaven with oily mackerel, so look for my recipe for Rosemary Smoked Mackerel with Baked Lemon Jam, Fennel and Crème Fraîche. You might be used to smoked salmon, eggs and hollandaise for brunch, but once you’ve tried it with home-smoked salmon in my twist-on-a-classic Hot Smoked Salmon Eggs Benedict, you won’t go back. For fish and seafood, choose the brightest-looking fish, with no strong smells. When purchasing seafood, always look for the glossiest produce and wash well in cold water before using.

FROM THE STORECUPBOARD

This chapter encompasses baking recipes that use base ingredients potentially already in your cupboard (which makes baking possible when you have last-minute cravings!). As well as cakes, biscuits and tarts, there are breads such as Marmite, Onion and Cheddar Bread, which is a favourite with my kids and a lovely accompaniment to soup. When it comes to puddings, you can’t beat the Baked Honeycomb Puddings as a delicious finish to a Sunday lunch. I also focus on caramelising sugar, something which can seem a little daunting. It’s not a complicated method once you know how; the trick is to be patient and ready for the next step as soon as the sugar begins to colour. Try out the technique with one of my favourites in this chapter, the Warm Spiced Courgette Cake with Anise Caramel, which is a lovely pale green at the centre – it’s a good way to get a few more vegetables into children and for them to see the versatility of ingredients. Caramel finds its way into ice cream as well, here, for a delicious pudding of Banana and Coconut Cake with Caramelised Banana Coconut Ice Cream.

Above all, do remember to enjoy cooking. Food is something to be treasured, and cooking is such a wonderful way to learn, educate, socialise and enjoy quality time with family and friends. So please don’t be daunted by any of these recipes – they have all been written with home cooking in mind. This book is about sharing my passion for cooking and ingredients with all kinds of home cooks, from beginners all the way up. My advice is to dive straight in! Enjoy reading, creating and, of course, eating.

WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD

Apple and cheese is a classic combination, and my twist on a refreshing summer salad is to pair watermelon and savoury salted ricotta. Instead of discarding watermelon rind, try pickling it. It has a great texture and keeps for quite some time in the fridge. It works well as an accompaniment to most meat and fish, and in salads, like this one.

Serves: 4

Preparation time: 15 minutes, plus minimum 24 hours pickling

½ watermelon (approximately 1.2kg)

4 tbsp olive oil

grated zest and juice of 1 lime

50g salted ricotta cheese

¼ bunch of coriander, leaves picked

sea salt and freshly ground black pepper

FOR THE PICKLE

100ml white wine vinegar

4 tbsp runny honey

6 whole white peppercorns

2 cloves

1 bay leaf

1cm piece of fresh ginger, peeled and sliced

½ tsp yellow mustard seeds

½ tsp table salt

Peel the green layer off the watermelon, then remove the pink flesh from the white rind (put the pink flesh in a bowl, cover and chill) and carefully slice the white rind into roughly 1cm chunks. Put all the pickle ingredients in a small saucepan and bring to the boil. Add the chunks of watermelon rind and bring back up to the boil. Remove from the heat and allow to steep for 30 minutes. Cover and chill for at least 24 hours.

Cut the pink watermelon flesh into roughly 1.5cm cubes, removing as many black and white seeds as you can (with a skewer). Mix the olive oil and lime zest and juice together in a bowl. Season the watermelon with sea salt and pepper and dress it with the oil and lime.

Divide the watermelon flesh between four plates. Drain off the pickled watermelon rind and add it to the plates. Finely grate the salted ricotta over the top of the watermelon (use a Microplane grater for this if you have one) then finish with the coriander leaves.

KALE, TOASTED ALMOND AND FRIED SAGE SALAD

This is a great salad for when the weather starts to turn cooler. Kale has a rather robust texture which lends itself well to being eaten either raw or cooked. In this recipe I have included both: the raw kale adds a freshness to the salad and the fried kale adds a light smokiness to the overall flavour.

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

2 tbsp vegetable oil

2 shallots, thinly sliced

500g kale, tough stems removed

½ bunch of sage, leaves picked

100g flaked almonds

sea salt and freshly ground black pepper

FOR THE DRESSING

3 tbsp balsamic vinegar

1 tsp wholegrain mustard

125ml olive oil

1 garlic clove, finely grated

Heat half of the vegetable oil in a large frying pan over high heat. When hot, add the shallots, season well with sea salt and cook for 6–8 minutes, until golden. Add half the kale and cook for a further 2 minutes until it just begins to wilt, then transfer the kale and shallots to a bowl.

Heat the remaining oil in a medium frying pan. When hot, add some of the sage leaves and fry for 2–3 minutes over high heat until crispy (fry them in batches). Place on kitchen paper to soak up the excess oil and season well with sea salt.

When the sage leaves have been fried, add the flaked almonds to the pan, season with sea salt and toast until golden. Remove from the heat.

To make the dressing, mix all the ingredients together in a bowl.

Thinly slice the remaining raw kale and mix it together in the bowl with the cooked kale, shallots, almonds and fried sage leaves. Season with more sea salt and loads of black pepper and drizzle with the dressing.

TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD

Nothing beats a plate of tomatoes dressed in olive oil as a late-summer starter. Here I add goats’ cheese and my favourite black olives, Kalamata, for a real depth of flavour with the sweetness of tomatoes and shallots. Tomatoes taste much sweeter when they are at room temperature, rather than fridge-cold. They will also ripen quicker stored outside the fridge.

Serves: 4

Preparation time: 15 minutes, plus 20 minutes marinating

4 tbsp extra virgin olive oil

1 tbsp good-quality balsamic vinegar

1 tsp capers in brine, strained and finely chopped

2 shallots, finely sliced

4 ripe plum tomatoes, sliced

8 ripe baby plum tomatoes, halved

120g soft goats’ cheese

50g pitted Kalamata olives, chopped

¼ bunch of basil

sea salt and freshly ground black pepper

Whisk the oil and balsamic vinegar together in a bowl. Add the capers and shallots and set aside to marinate for 20 minutes.

Generously season the tomatoes with salt and pepper and arrange them on a serving plate. Dress them with the dressing then crumble the goats’ cheese on top. Finish with the olives and lightly tear the basil leaves to scatter on top. Serve immediately.

ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING

I love the earthiness of Jerusalem artichokes. They are also a great staple during the winter months and right at the beginning of spring when everything is still a little sparse. Give them a good scrub to remove any grit or dirt, instead of peeling them before cooking, as the skin is very flavoursome.

Serves: 6

Preparation time: 15 minutes

Cooking time: 40 minutes

2kg Jerusalem artichokes, scrubbed clean

3 tbsp vegetable oil

25g butter

¼ bunch of thyme

2 garlic bulbs

sea salt and freshly ground black pepper

FOR THE CONFIT LEMON

1 lemon

2 tbsp caster sugar

¼ bunch of thyme

FOR THE WALNUT DRESSING

3 tbsp chopped pickled walnuts

4 tbsp olive oil

1 tsp pickled walnut pickling liquor

Preheat the oven to 220°C/200°C fan/gas 7.

Place the washed artichokes, 2 tablespoons of vegetable oil, butter and thyme in a roasting tray, toss to coat the artichokes in the oil, and season with salt and pepper. Cut the tops off the garlic bulbs, place them in foil, drizzle them with the remaining 1 tablespoon of vegetable oil and season with sea salt. Fold the foil over to enclose the garlic bulbs and place them in the roasting tray with the Jerusalem artichokes. Bake for 30–40 minutes, depending on the size of the artichokes, stirring every 10 minutes, until the artichokes are dark golden, the centres are soft and the garlic is soft and golden. Remove from the oven and allow to cool slightly, then cut the artichokes in half and place them back in the roasting tray to keep warm, adding a little more salt and pepper.

Allow the garlic to cool slightly then squeeze the flesh out of the bulbs and set aside.

While the artichokes are baking, make the confit lemon. Cut the lemon in half lengthways, removing the seeds, then slice it finely. Place in a saucepan with the sugar and thyme and cover with 100ml water. Place over low heat, bring to a simmer and cook for 20–30 minutes until the lemons are soft. You may need to add a little more water if it evaporates too quickly. Remove the thyme stalks and set aside.

Mix the roasted garlic flesh in a bowl with the chopped pickled walnuts, olive oil and pickling liquor and season to taste.

Arrange the artichokes on a large serving platter, using all of the roasting juices too. Top with the confit lemon and the walnut dressing.

SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS

This is my spin on a classic vegetable soup. If you are feeling a little under the weather, or in need of a bit of goodness, then this is the ticket. You can add any other vegetables you have in your fridge, too – the more the merrier. The dumplings are very easy to make and can also be used to serve with pasta and homemade tomato sauce.

Serves: 4

Preparation time: 20 minutes, plus 1 hour chilling

Cooking time: around 40 minutes

2 tbsp vegetable oil, plus extra for greasing

1 onion, sliced

2 bay leaves

½ tsp table salt

800ml–1 litre Vegetable Stock

1 leek, finely sliced (white part only)

1 broccoli head, finely chopped

100g baby spinach leaves

1 tbsp finely chopped tarragon

1 tbsp finely chopped flat-leaf parsley

extra virgin olive oil, for drizzling

sea salt and freshly ground black pepper

FOR THE RICOTTA DUMPLINGS

240g ricotta cheese

grated zest of ½ lemon

4 tbsp semolina

To make the ricotta dumplings, beat the ricotta in a bowl with the lemon zest and a pinch of sea salt and pepper. Roll the mixture into 16 balls then roll the balls in the semolina until thoroughly coated. Transfer to a plate and chill for 1 hour to firm up.

Heat the 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add the onion, bay leaves and table salt. Cook for 7–10 minutes until the onion is soft but not coloured. Add the vegetable stock and simmer gently for 20 minutes.

While the stock is simmering, cook the dumplings. Lightly grease a steamer with oil and arrange the ricotta dumplings inside. Set the steamer above a pan of simmering water, cover and steam for 5 minutes. (You may need to do this in batches, depending on the size of your steamer.)

Remove the bay leaves from the saucepan and add the leek. Simmer for 5 minutes, then add the broccoli. Simmer for 3 minutes then finish with the spinach leaves and chopped herbs. Taste and adjust seasoning if necessary.

Add a few dumplings to each bowl of soup, sprinkle with black pepper and finish with a drizzle of olive oil.

CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE

I have always loved a good soup and this is one of my most recent favourites. Celeriac is a great winter vegetable with an interesting, almost menthol, flavour that pairs very well with the sweetness of apple and the smokiness of the crème fraîche. Celeriac is in season from autumn right through to the end of winter.

Serves: 4

Preparation time: 20 minutes

Cooking time: around 30 minutes

25g butter

1 celeriac (around 500g), peeled and cut into 1.5cm chunks

1 onion, sliced

½ tsp table salt

2 bay leaves

2 Granny Smith apples, 1 peeled and diced

600ml Vegetable Stock

300ml milk

1 tbsp toasted sesame oil

sea salt and freshly ground black pepper

FOR THE SMOKED CRÈME FRAÎCHE

1 × quantity of Smoke Mix, using 1 tbsp black tea leaves

100g crème fraîche

Melt the butter in a large saucepan over medium heat. When hot, add the celeriac, onion, table salt and bay leaves and cook for 7–10 minutes, until soft but not browned. Add the diced apple and vegetable stock and simmer gently for 20 minutes. Add the milk then remove the pan from the heat, remove the bay leaves and blend in a blender until smooth. Pass through a fine sieve into a clean saucepan and season with sea salt and pepper to taste.

Smoke the crème fraîche according to the method here, spreading it as thinly as possible in a foil dish and putting the dish on the smoking rack. Once smoked, remove the tray and set aside for 10 minutes. Remove the foil then scrape the crème fraîche into a bowl and whisk to evenly distribute the smokiness. Season with a little sea salt.

To serve, finely julienne the remaining apple, with the skin on, and mix it in a bowl with the sesame oil, seasoning it with sea salt and pepper to taste.

Serve the soup in bowls, topped with a good dollop of the smoked crème fraîche and the julienned apple.

CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS

Think of a hot summer’s day when it comes to this soup. It really does hit the spot, and being vegan and gluten-free, it is a good recipe to make if you are having guests over who may have food intolerances. The cobs of corn have a sweet flavour, too, so do not throw them away. Use them to flavour soups and stocks.

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes, plus chilling

3 tbsp vegetable oil

4 cobs of corn, kernels sliced off and husks retained

800ml Vegetable Stock

½ tsp table salt

100ml coconut milk

sea salt and freshly ground black pepper

FOR THE AVOCADO SALSA

1 green chilli, deseeded and finely chopped

grated zest and juice of 1 lime

1 tbsp chopped coriander

2 tbsp toasted sesame oil

2 tbsp black sesame seeds

1 ripe avocado, halved, peeled, stoned and diced

Heat 2 tablespoons of the vegetable oil in a large saucepan over medium heat. When hot, add the cobs of corn and fry them for 5–7 minutes. When golden, add the vegetable stock, bring to the boil, then reduce the heat and simmer for 20 minutes.

Remove the cobs from the stock and add three-quarters of the sweetcorn kernels and the table salt. Cook for 10 minutes, or until the kernels are soft.

Remove from the heat, add the coconut milk and blitz the soup in a blender or using a stick blender, until smooth. Season to taste (if necessary) then chill.

Heat the remaining tablespoon of vegetable oil in a medium frying pan. When hot, add the remaining sweetcorn kernels and cook for 4–5 minutes until soft. Remove from the heat and leave to cool.

Combine the chilli, lime zest and juice, coriander, sesame oil and sesame seeds in a bowl and season with sea salt. Gently fold through the diced avocado.

Divide the chilled soup between four bowls and garnish with the whole sweetcorn kernels and dressed avocado.

BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS

Burrata is one of my all-time favourite cheeses and makes a stunning starter. It is quite unlike any other cheese, with a mozzarella shell filled with creamy stracciatella. It used to be very difficult to get hold of, but it is now available from cheesemongers and some larger supermarkets (buy the best mozzarella you can find if not).

Serves: 4 as a starter

Preparation time: 15 minutes

Cooking time: 5 minutes

12 fresh padron peppers (approx. 60g in total)

splash of vegetable oil

4 × 100g or 2 × 200g balls burrata

1 tbsp extra virgin olive oil

FOR THE ROMESCO SAUCE

100g roasted red peppers, deseeded and skin removed, or piquillo peppers (from a jar or tin), drained and roughly chopped

50g flaked toasted almonds

3 tbsp olive oil

½ tsp sweet smoked paprika

2 tbsp chopped flat-leaf parsley

2 tsp tomato purée

splash of dry sherry

sea salt and freshly ground black pepper

To make the romesco sauce, place all of the ingredients in a food processor and pulse until you have a chunky paste. Season with sea salt and black pepper. Divide between four plates.

Heat a dry grill pan over high heat until smoking. Drizzle the padron peppers with a little oil and seasoning, then grill for about 5 minutes until lightly blackened.

If using small burrata balls, tear them over the romesco. If you’re using larger burrata, cut them almost all the way through then peel open and add half a burrata per portion, cut side facing up, to the romesco. Drizzle with olive oil and season well. Garnish with the grilled padron peppers and serve immediately.

HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS

A great alternative to a traditional cheese board, this baked feta combines salty cheese with fragrant, lightly caramelised honey. Serve with these crisp rye bread crackers, crusty bread or your favourite cheese biscuits. I love the fragrant lavender in this dish – it really adds a point of difference.

Serves: 4

Preparation time: 10 minutes, plus 1 hour draining

Cooking time: 12–20 minutes

1 × 200g block feta cheese

½ loaf rye bread

4 tbsp olive oil

1 garlic clove, halved

3–4 tbsp runny honey

4 sprigs of thyme

2 sprigs of fresh lavender or ½ tsp dried lavender

sea salt and freshly ground black pepper

Preheat the oven to 200°C/180°C fan/gas 6.

Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture.

Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.

Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its grill setting.

Remove the kitchen paper from the feta and place the feta in an ovenproof dish just large enough for it to fit in snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with sea salt and pepper and grill for 5–10 minutes until golden.

Remove the cheese from the grill. Serve the feta immediately with the rye crisps.

COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE

Courgette flowers are another of those wondrous ingredients that signal the arrival of warmer weather. Not much needs doing to them as they are perfect simply fried in a little oil and served with this sauce. Choose the flowers that are large and firm, as they can accommodate more stuffing and will retain their shape better when cooked.

Serves: 4 as a starter

100g ricotta cheese

grated zest of ½ lemon

4 courgette flowers

vegetable oil, for deep-frying

sea salt and freshly ground black pepper

FOR THE TEMPURA BATTER

6 tbsp cornflour

3 tbsp plain flour, plus extra for dusting

3–6 tbsp soda water

FOR THE SWEET BASIL SAUCE

1 bunch of basil, leaves only

juice of 1 lemon

4 tbsp olive oil

1 tbsp drained, chopped capers in brine

1 tbsp runny honey

Mix the ricotta with the lemon zest and season with sea salt and pepper to taste. Fill each courgette flower with the mix and chill while you make the batter (you can stuff them up to 2 hours ahead of time, if you wish).

To make the tempura batter, mix the cornflour and flour together in a bowl. Gradually whisk in enough of the soda water to make a thick batter. Season with a pinch of sea salt.

To make the sweet basil sauce, place all the ingredients in a small food processor and blend until smooth.

To fry the flowers, pour enough vegetable oil in a deep-fat fryer or large, deep saucepan to come up to 4–6cm and heat it to 180°C.

Dust two of the courgette flowers in flour, dip them in the batter, then carefully place them in the hot oil. Fry for 4–6 minutes until deep golden and crisp. Remove each flower with a large slotted spoon and transfer to kitchen paper to remove any excess oil, then season with sea salt if needed. Repeat with the remaining two flowers.

Serve immediately with the basil sauce.

SALT-BAKING

As a chef, and for any home cook, salt can transform a dish from bland to flavoursome.

I prefer to create a salt dough, rather than use a crust of salt alone, as you can add different ingredients to the dough which then impart even more flavour to the food it encloses. The flour in the dough also lessens the intensity of the salt, enabling more control over the seasoning. Salt-baking works in two ways: firstly, the dough creates a shell for the food, trapping in the heat during cooking so the juices are retained and the food is steamed within the crust. Secondly, it seasons the food while it’s cooking, with the salt permeating throughout. Traditionally salt-baking has been used to cook meat, fish and poultry (and you’ll find a Salt-baked Shoulder of Lamb). I’m focusing here on salt-baked vegetables to highlight what a brilliant technique it is for bringing out their wonderful flavour.

For salt-baking, rock salt is the only salt to use. Unlike sea salt and table salt, it retains its texture, so the food you are cooking will not be over-seasoned. I mix the salt with plain white flour (which can easily be substituted with gluten-free flour for coeliacs), adding herbs and – sometimes – spices before binding the dough ingredients together with water.

A good way to check if the food within the salt-dough shell is cooked is to use a metal skewer and insert it into the centre. Using this method to test for doneness means you can tell how soft vegetables are, and also how warm the centre of meat joints are, by holding the end of the skewer that has just been inserted on the inside of your wrist to gauge the temperature.

Once the item is baked, do not leave the salt dough on for too long as the salt will continue to permeate through it and it can become over-seasoned.

SALT DOUGH

Mix the ingredients together and bind with 100ml cold water to form a dough. Roll out the dough on a sheet of baking parchment to a thickness of 2mm, then wrap it around the vegetable or joint of meat until it is completely enclosed. Place the dough-wrapped ingredient on the lined baking sheet and bake for the time given in the recipe.

100g rock salt

200g plain flour

chopped herbs of choice

INGREDIENT | SALT-DOUGH QUANTITY | HERBS/SPICES
Root vegetables | 1 quantity | Lavender, nutmeg, thyme, rosemary, bay leaves
Whole fish | 1 quantity | Dill, thyme, rosemary, bay leaves, lavender, basil, lemongrass
Whole poultry | 2 quantities | Tarragon, thyme, rosemary, oregano, bay leaves
Joints of meat | 2 quantities | Lavender, thyme, rosemary, bay leaves

SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE

Salt-baking is a whole new way to enhance the parsnip’s sweetness and add to its savouriness. Parsnip and horseradish are, for me, a natural food match like tomato and basil. I really like the heat the horseradish adds to this dish, while also adding a little acidity to break through the creaminess. This is a winter dish that is great for a cold evening to warm and satisfy.

Serves: 4

Preparation time: 30 minutes

Cooking time: 1 hour 25 minutes

6–8 parsnips, peeled and topped and tailed (about 1kg in total)

FOR THE SALT DOUGH

1 × quantity of Salt Dough, using 1 tbsp roughly chopped thyme

FOR THE HORSERADISH SAUCE

400ml milk

½ bunch of thyme

150ml double cream

3 tbsp horseradish sauce

sea salt and freshly ground black pepper

FOR THE CRUMBLE TOPPING

150g wholemeal flour

50g rolled oats

100g soft butter

50g grated Cheddar cheese

2 tbsp thyme leaves, plus extra to serve

Preheat the oven to 200°C/180°C fan/gas 6.

To make the salt dough, combine all ingredients in a bowl with 100–125ml cold water (enough to bind the mixture). Knead until well combined. Roll out the dough on a sheet of baking parchment to a thickness of 2mm, then place the parsnips, top to tail, on top. Fold the dough on top of the parsnips until the parsnips are completely enclosed and place the dough-wrapped parsnips on a baking sheet. Bake for 1 hour until the parsnips are soft (breaking the crust a little to test for doneness with a knife).

While the parsnips are baking, make the horseradish sauce. Put the milk and thyme in a saucepan and bring to a simmer. Remove from the heat and cover with clingfilm. Set aside for 20 minutes then strain through a fine sieve into a jug. Add the cream and horseradish and season well with sea salt and pepper.

Remove the parsnips from the oven and, using a knife, carefully remove the salt dough and discard. Leave the parsnips to cool, then cut them into 2–3cm-thick rounds. Put them in the bottom of a large, ovenproof dish (approximately 20cm square). Pour the horseradish sauce over the top of the parsnips.

To make the crumble, mix all ingredients together in a bowl. Season well then crumble on top of the parsnips and horseradish sauce.

Bake for 20–25 minutes until golden, then sprinkle over the remaining thyme.

SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT

Kabocha squash is a small and sweet, dry-fleshed pumpkin. Salt-baking really brings alive the flavour of the squash and enhances its sweetness. The combination of the sweet pumpkin flesh with the creamy ricotta and tangy pomegranate makes a great meal. Add the freshness of the mint and the crunch of the toasted seeds and it’s a winner.

Serves: 4

Preparation time: 25 minutes

Cooking time: 1 hour 30 minutes, plus cooling

1 kabocha or other small squash

60g pumpkin seeds

½ tbsp soy sauce

½ tbsp vegetable oil

200g ricotta cheese

grated zest of 1 lemon

4 tbsp pomegranate molasses

50ml olive oil

seeds from 1 small pomegranate

sea salt and freshly ground black pepper

½ bunch of mint, to serve

FOR THE SALT DOUGH

1 × quantity of Salt Dough, using 1½ tbsp chopped rosemary

Preheat the oven to 200°C/180°C fan/gas 6 and line a baking sheet and baking tray with baking parchment.

To make the salt dough, combine all the ingredients in a bowl with 125–150ml cold water (enough to bind the mixture). Knead until well combined. Roll out the dough on a sheet of baking parchment to a thickness of 2mm then wrap it around the squash until it is completely enclosed. Place the dough-wrapped squash on the lined baking sheet and bake for 1½ hours until soft (breaking the crust a little to test for doneness with a knife).

While the squash is cooking, coat the pumpkin seeds with the soy sauce and vegetable oil in a bowl. Tip onto the lined baking tray, spread them out and bake for 8 minutes. Remove and allow to cool.

Whisk the ricotta and lemon zest in a bowl and season to taste with sea salt and pepper.

Whisk the pomegranate molasses with the olive oil in a separate bowl.

Remove the squash from the oven and, using a knife, carefully remove the salt dough from the squash and discard. Leave the squash to cool, then scoop the flesh from the skin, leaving it in large chunks.

To assemble, place the chunks of squash on a large platter or divide between four plates. Dollop the ricotta on top and drizzle with the pomegranate dressing. Garnish with the pumpkin and pomegranate seeds. Scatter over the mint and serve.

TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI

Tempura is always a treat but generally it is reserved for fish or seafood. This recipe uses fennel, which has a lovely flavour when it’s effectively ‘steamed’ in the light, crisp batter. In this recipe, there are also two other unusual elements – a fennel ‘marmalade’ whereby the fennel is caramelised and releases its own sugars to create a sweet condiment, and a vegan aioli made with chickpea water.

Serves: 4 as a starter

Preparation time: 25 minutes

Cooking time: around 1 hour

2 tbsp vegetable oil, plus extra for deep-frying

1 fennel bulb, finely sliced, plus 1 bunch baby fennel bulbs, each bulb halved lengthways

grated zest and juice of 1 lemon

sea salt and freshly ground black pepper

FOR THE AIOLI

60g aquafaba (the liquid from a 400g tin of chickpeas, strained through a sieve)

1 tbsp white wine vinegar

1 garlic clove, finely grated

½ tsp Dijon mustard

175ml olive oil

50ml vegetable oil

½ tsp table salt

FOR THE TEMPURA BATTER

6 tbsp cornflour

3 tbsp plain flour, plus extra for dusting

3–6 tbsp soda water

Heat the 2 tablespoons of vegetable oil in a medium saucepan over medium heat. When hot, add the finely sliced fennel. Season lightly with sea salt, reduce the heat and cook gently for 40–50 minutes, stirring regularly, until it caramelises and turns a dark golden brown. Add half the lemon zest and juice and cook for a further 2 minutes. Remove from the heat, transfer to a dish and leave to cool.

To make the aioli, put the aquafaba in a bowl and, using a balloon whisk, mix in the vinegar, garlic and Dijon mustard. Put both oils in a jug and slowly drizzle them into the aquafaba mixture, whisking continuously as you do so. When it reaches a thick mayonnaise consistency, season with table salt and the remaining lemon zest and juice.

To make the tempura batter, mix the flours together in a bowl with a pinch of sea salt and a pinch of pepper. Gradually whisk in enough of the soda water to make a thick batter.

Pour enough vegetable oil into a deep-fat fryer or large, deep saucepan to come up to 6cm and heat to 180°C.

Dust the baby fennel slices in the flour then, one by one, dip them in the tempura batter and carefully place them in the hot oil. Fry (in batches) for 4–6 minutes until golden and crisp. Remove with a slotted spoon and transfer to kitchen paper to remove any excess oil.

Serve the tempura immediately, with the marmalade and aioli.

TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE

There are many versions of classic pasta dishes but this take on squash pasta is such a great comfort food. This is a relatively quick but very tasty dish which satisfies the whole family at my house. The savouriness of the sage adds an extra lift. You can use dried or fresh pasta.

Serves: 4

Preparation time: 15 minutes

Cooking time: 35 minutes

1 butternut squash, peeled, halved, deseeded and diced

2 bay leaves

4 sprigs of thyme

½ nutmeg, grated

75g butter

80g blanched hazelnuts, roughly chopped

20 sage leaves

350g tagliatelle pasta

sea salt and freshly ground black pepper

Put the diced squash in a medium saucepan, cover with cold water, season with a generous pinch of salt and add the bay leaves and thyme. Bring to the boil and simmer for 20–25 minutes until tender, then strain off the water and remove the bay leaves and thyme sprigs.

Add the nutmeg and 25g of the butter and lightly mash the squash. Season to taste and keep warm.

Heat the remaining 50g butter in a large frying pan over high heat. When foaming, add the hazelnuts and sage. Season with sea salt and pepper and cook for 5–8 minutes until golden and crispy, and the butter has browned.

Cook the tagliatelle according to the packet instructions. Drain and mix with most of the hazelnut and sage butter. Gently mix through the butternut squash mash and serve, topped with the remaining hazelnut, sage and brown butter.

COURGETTE, SPELT AND CUMIN FRITTERS

These fritters make a lovely summery meal – fresh, vibrant and full of nutrients. They are simple to make and if you choose a vegan cheese they can be vegan friendly, too. Try to use whole spices rather than ground, toasting them and crushing them when required; the flavour is much more intense. The cashew salad adds a lovely richness to the dish.

Serves: 4

Preparation time: 25 minutes, plus 30 minutes salting

Cooking time: about 50 minutes

5 green courgettes, 4 coarsely grated (around 1kg total grated weight)

2 tsp table salt

1 yellow courgette, sliced into ribbons

80g cashew nuts, roasted and roughly chopped

FOR THE FRITTERS

100g spelt

4 tbsp vegetable oil, plus extra for frying

4 shallots, finely diced

1 garlic clove, finely grated

2 tbsp cumin seeds, toasted and crushed

4 tbsp plain flour, plus extra for coating

grated zest of ½ lemon

3 tbsp finely chopped flat-leaf parsley

70g grated vegan cheese or Cheddar cheese

½ tsp English mustard powder

sea salt and freshly ground black pepper

FOR THE VINAIGRETTE

4 tbsp olive oil

1 tbsp white wine vinegar

½ tsp wholegrain mustard

Put the grated courgette in a colander, sprinkle with the 2 teaspoons of table salt and toss to distribute the salt. Set the colander over a bowl or the sink and leave for 30 minutes to drain.

Cook the spelt according to the packet instructions. Drain well. Heat 2 tablespoons of the vegetable oil in a frying pan over medium heat. When hot, add the shallots and garlic and cook for 5–7 minutes until soft but not browned. Add the cumin, mix well, then transfer to a bowl.

Put the grated courgettes in a clean tea towel and squeeze out as much of the liquid as possible. Tip them into the bowl with the shallots and garlic. Add the flour and lemon zest and mix well. Add 2 tablespoons of the chopped parsley, the cheese, cooked spelt, mustard powder and a generous twist of black pepper. Fry a little of the mix in a pan with a little oil, taste to check the seasoning and add more salt if necessary. Shape the mixture into 12 balls, then flatten into patties.

To make the vinaigrette, whisk the olive oil, white wine vinegar and wholegrain mustard together in a bowl. Set aside. Slice the remaining green courgette into circles then mix with the yellow ribbons, the remaining chopped parsley and the cashew nuts.

Heat the remaining 2 tablespoons of vegetable oil in a large, non-stick frying pan over medium heat. When hot, add half the patties and fry for about 5 minutes on each side, until golden on the outside and cooked through. Repeat with the remaining patties.

To serve, place two fritters on each plate, dress the courgette ribbons and rounds with the vinaigrette, season with sea salt and pepper and serve alongside the fritters.

MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS

These ‘ravioli’ are made with dumpling wrappers rather than pasta. They are very handy to have in the freezer for when you want to make this modern version of ravioli. It’s the perfect way to practise your ravioli-making skills without having to make fresh pasta. This whole dish is also dairy-free and egg-free.

Serves: 4 (makes 12 ‘ravioli’)

Preparation time: 35 minutes, plus cooling

Cooking time: around 1 hour 10 minutes

24 gyoza wrappers

1 bunch of spring onions, roots trimmed off

1 tbsp olive oil

sea salt

FOR THE MUSHROOM FILLING

1 tbsp vegetable oil

1 shallot, finely diced

2 flat-cap mushrooms, finely diced (around 175g)

2 sprigs of thyme

1 bay leaf

15ml Madeira wine

FOR THE SHALLOT SAUCE

2 tbsp vegetable oil

4 shallots, finely sliced

4 tbsp balsamic vinegar

400ml coconut milk

To make the mushroom filling, heat the vegetable oil in a large saucepan over medium heat. Add the diced shallot and cook for 7–10 minutes, until soft but not brown. Increase the heat to medium-high, add the mushrooms, thyme, bay leaf and season well with sea salt. Cook for about 10 minutes until all of the liquid from the mushrooms has evaporated, then add the Madeira and cook until it has evaporated. Remove the thyme sprigs and bay leaf and place the mushroom mix in a container. Cover and chill.

To make the shallot sauce, heat the vegetable oil in a medium saucepan over medium-high heat. Add the sliced shallots, season with sea salt, and cook for 5–7 minutes, stirring regularly, until they are a deep golden colour. Add the balsamic vinegar and simmer until all the liquid has evaporated. Add the coconut milk and simmer for 5 minutes. Place in a blender and blitz until smooth, then pass through a fine sieve into a bowl to remove any lumps.

To make the ravioli, gently brush the outside edges of one of the gyoza wrappers with a little water. Place a scant tablespoon of the mushroom filling in the centre and place another gyoza wrapper on top. Press the edges to seal, making sure you remove any air trapped inside. Continue with the remaining wrappers and filling until you have 12 ravioli. Arrange them in a single layer in a steamer set over a pan of boiling water (you may need to steam them in batches, keeping the cooked dumplings hot while you cook the rest). Steam for 5–7 minutes.

For the spring onions, heat a griddle pan until smoking. Drizzle the trimmed onions with the olive oil, season and grill until just blackened.

Serve 3 ravioli per portion, with the shallot sauce and grilled spring onions.

HERITAGE TOMATO, SESAME AND MISO TARTS

This is the perfect dish for an impressive but light summer lunch, when tomatoes are at their finest and the rosé is flowing. Filo pastry is a versatile product to always have in the fridge, given it can be used for sweet and savoury dishes and is rather quick to cook. It’s dairy-free and egg-free, too.

Makes: 4 tarts

Preparation time: 25 minutes

Cooking time: 20 minutes, plus cooling

6 sheets filo pastry

7 tbsp olive oil

1 tbsp black sesame seeds, plus extra to serve

4–8 Heritage tomatoes (depending on their size)

flat-leaf parsley, to serve

sea salt and freshly ground black pepper

FOR THE TOMATO SAUCE

75g semi-dried tomatoes

1 tsp tomato purée

4 tsp olive oil

1 tbsp chopped flat-leaf parsley

FOR THE TAHINI-MISO DRESSING

2 tbsp tahini

2 tbsp rice wine vinegar

1 tbsp white miso paste

2 tbsp olive oil

Preheat the oven to 200°C/180°C fan/gas 6.

Brush each layer of the filo with olive oil and layer one on top of the other. Brush the top with more oil (you’ll use about 5 tablespoons oil in total) and sprinkle it with the sesame seeds. Trim the edges then cut the layered filo stack into eight 8 × 12cm rectangles. Place them between two sheets of baking parchment then put on a baking sheet, with another baking sheet on top to keep the filo flat. Bake for 6–8 minutes, then remove the top baking sheet and the top sheet of baking parchment and bake for a further 8–10 minutes, until golden. Remove from the oven and leave to cool on a wire rack to crisp up.

To make the tomato sauce, blitz the semi-dried tomatoes in a blender or food processor with the tomato purée, olive oil and parsley. Taste and adjust seasoning if necessary.

To make the tahini-miso dressing, whisk the tahini, rice wine vinegar, miso paste and olive oil together in a bowl. Add a few tablespoons of water if it is too thick – it needs to be drizzling consistency.

Slice the tomatoes and drizzle them with the remaining 2 tablespoons of olive oil. Season with sea salt and pepper.

To assemble the tarts, divide the semi-dried tomato mix evenly between the eight filo rectangles, spreading out evenly over the pastry. Top with the sliced tomatoes then drizzle with the tahini-miso dressing. Place one rectangle on top of another and garnish with black sesame seeds and parsley.

SPINACH, RICOTTA AND BASIL PESTO CANNELLONI

Baked cannelloni is a great dish to make in advance, as it gets better when left in the fridge for a day or two. So it’s perfect for a make-ahead family meal on a weeknight, or a treat at the weekend. The trick to making cannelloni is to ensure there is enough liquid during cooking for the dried pasta to absorb, as well as to coat the pasta tubes for serving. Cottage cheese works as a great substitute for ricotta, too, and can add a little more texture to the overall dish.

Serves: 4–6

Preparation time: around 1 hour

Cooking time: 1 hour 30 minutes

500g baby spinach leaves

500g ricotta cheese, drained

200g grated Cheddar cheese

½ nutmeg, finely grated

250g dried cannelloni tubes

100g grated Gruyère cheese

sea salt and freshly ground black pepper

FOR THE TOMATO SAUCE

1 tbsp vegetable oil

1 onion, sliced

1 garlic clove, crushed

400g tomato passata or 1 × 400g tin chopped tomatoes

1 tbsp tomato purée

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

50ml Vegetable Stock

FOR THE WHITE SAUCE

600ml milk

1 small onion, peeled but left whole

10 cloves

1 bay leaf

50g butter

50g plain flour

FOR THE BASIL PESTO

40g pine nuts

1 bunch of basil, leaves only

30g grated Parmesan cheese

2 garlic cloves, crushed

100ml olive oil

Preheat the oven to 200°C/180°C fan/gas 6.

To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and garlic. Cook for 10 minutes until soft and golden, stirring frequently. Add the remaining sauce ingredients, season with sea salt and pepper and bring to a simmer. Cook over medium heat for 30 minutes, stirring occasionally. Transfer to a blender or use a stick blender to blitz the sauce to a smooth consistency, then leave to cool.

While the tomato sauce is cooking, make the white sauce. Put the milk in a small saucepan, stud the onion with the cloves and add it to the milk along with the bay leaf. Gently bring to the boil over low heat. Remove from the heat and leave to infuse for a few minutes before removing the bay leaf and onion.

Melt the butter in a saucepan over low heat and add the flour and a pinch each of sea salt and pepper. Cook for about 1 minute to get rid of the floury taste, but avoid letting it brown. Add a ladle of the warm milk and stir to combine. Continue adding the milk, a little at a time, until it’s all incorporated. Bring to the boil then simmer gently for a few minutes, until you have a thick pouring sauce. Keep warm, over very low heat or off the heat covered with a lid, while you prepare the rest of the ingredients for the cannelloni.

Bring a large pan of salted water to the boil and blanch the spinach for l minute. Refresh under cold running water and drain well. Squeeze out the excess moisture from the leaves and roughly chop.

Mix the ricotta with the Cheddar cheese and grated nutmeg in a bowl and season to taste with sea salt and pepper. Add the spinach and mix well.

To make the basil pesto, put the pine nuts on a baking tray and toast them in the oven for 6 minutes, shaking the tray halfway through. Remove from the oven and leave to cool, and reduce the oven temperature to 190°C/170°C fan/gas 5. Put the basil, Parmesan, garlic, oil and toasted pine nuts in a blender and blitz to form a chunky pesto. Season well.

Put the ricotta and spinach mix in a piping bag and pipe it into the cannelloni tubes. Lay the filled cannelloni tubes in one layer in a large lasagne dish and cover with a layer of tomato sauce and basil pesto. Cover the cannelloni with the cheese sauce, scatter over the grated Gruyère and season with sea salt and pepper.

Bake for 45–50 minutes until the sauce is bubbling and the pasta is al dente.

KABOCHA SQUASH, PARMESAN AND ROSEMARY TART

Kabocha squash are the ideal variety of squash for this recipe as they have a low moisture content so the pastry will remain deliciously crisp. The pairing with Parmesan and rosemary complements the sweetness of the squash perfectly. I love to make this at the end of summer and serve it with a green salad for a tasty weekend lunch.

Serves: 6

Preparation time: 20 minutes

Cooking time: about 1 hour

1 kabocha or butternut squash, peeled, halved and deseeded

2 tbsp vegetable oil

1 × 320g sheet of ready-rolled all-butter puff pastry

1 tbsp finely chopped rosemary

30g pine nuts

60g grated Parmesan cheese

1 garlic clove, finely grated

50ml olive oil

3 tbsp mascarpone

sea salt and freshly ground black pepper

Preheat the oven to 210°C/190°C fan/gas 7 and line a baking tray with baking parchment.

Slice each squash half into 1cm-thick slices and place them in a single layer on a roasting tray. Drizzle with the oil and season liberally with salt and pepper. Bake for 15–20 minutes until just tender.

Lay the pastry out flat on the lined baking tray and carefully score a 1cm border around the edge.

Place the rosemary, pine nuts, half the Parmesan, the garlic, olive oil and a pinch of sea salt in a tall container and blend using a stick blender. Add the mascarpone and pulse until combined.

Spread the mix inside the border on the puff pastry. Lay the squash slices over the mix and finish with a good dose of black pepper.

Bake for 30–35 minutes until golden. Sprinkle over the remaining Parmesan and place back in the oven until the cheese melts. Serve hot.

BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS

Tofu itself is a rather flavourless ingredient, however it does add a good texture to dishes. If you have never been a fan then do try this dish as the flavours work really well together and create a tasty and wholesome meal. Always use firm tofu, and preferably a refrigerated product, not an ambient, shelf-stocked one, as the flavour and texture are much better.

Serves: 4

Preparation time: 15 minutes

Cooking time: about 50 minutes

2 tbsp vegetable oil

2 onions, thinly sliced

200g buckwheat

2 tbsp olive oil

2 garlic cloves, finely grated

½ red chilli, deseeded and finely diced

2 tbsp balsamic vinegar

1 tbsp picked thyme leaves

2 tbsp tomato purée

2 tbsp Worcestershire sauce

300ml Vegetable Stock

350g firm tofu, cut into 5mm dice

200g cavolo nero or kale, tough stems removed and leaves roughly sliced

3 tbsp capers in brine, strained and finely chopped

sea salt and freshly ground black pepper

Heat the vegetable oil in a deep frying pan over high heat. When hot, add the onions, season with sea salt and pepper and cook for 15–20 minutes until golden and caramelised.

Meanwhile, toast the buckwheat in a dry frying pan for 5 minutes over medium heat, then cook it according to the packet instructions. Drain well and stir through the olive oil. Keep warm.

Add the garlic and chilli to the onions and cook for a further 4 minutes, until soft, then add the balsamic vinegar and cook until it coats the onion mix. Add the thyme, tomato purée, Worcestershire sauce and 200ml of the vegetable stock and mix well. Simmer rapidly for 5 minutes.

Scatter the tofu in the frying pan on top of the onion mixture. Reduce the heat to low and cook the tofu for 10 minutes.

Add the cavolo nero to the pan with the capers. Add the remaining vegetable stock. Cover the frying pan and cook gently for about 5 minutes, or until the cavolo nero is cooked. Stir to combine.

Spoon the buckwheat into bowls then top it with the braised tofu, cavolo nero and caper sauce.

CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT

A bhaji is an Indian fritter, typically made with onions and loads of spices. I have used cauliflower along with the onion, as it gives the bhajis a slight nuttiness. The sweet, slightly spiced yoghurt is a great accompaniment, too.

Serves: 4 as a starter (makes about 16 bhajis)

Preparation time: 25 minutes

Cooking time: around 50 minutes

25g butter

2 onions, finely sliced

1 cauliflower, grated (a box grater works well)

1 green chilli, deseeded and finely diced

3 tbsp chopped coriander

1 egg

125g chickpea flour

½ tsp baking powder

vegetable oil, for deep-frying

sea salt and freshly ground black pepper

FOR THE SPICE MIX

1 tsp ground turmeric

1 tsp cumin seeds

¼ tsp coriander seeds

¼ tsp black mustard seeds

½ tsp garam masala

FOR THE MANGO AND CORIANDER YOGHURT

2 tbsp mango chutney

1 tbsp finely chopped coriander

½ tsp nigella seeds

1 tsp sriracha sauce (hot chilli sauce)

100g Greek yoghurt

Melt the butter in a medium frying pan over medium-high heat. When hot, add the onions, season with sea salt and cook for about 5 minutes, then reduce the heat to medium and cook for a further 30 minutes, stirring frequently, until the onions are golden and caramelised. Add the grated cauliflower and cook for a further 4 minutes.

To make the spice mix, toast the ingredients in a small dry frying pan over medium heat until fragrant and the mustard seeds begin to pop. Remove from the heat and grind to a powder in a spice grinder or pestle and mortar.

Place the onion and cauliflower mix into a large bowl. Add the spice mix and mix well. Mix in the chilli, coriander and egg. Add the chickpea flour and baking powder and fold gently to just combine. Season with a pinch of salt and pepper.

To make the mango and coriander yoghurt, whisk all of the ingredients together in a bowl and season to taste.

Pour enough vegetable oil into a deep-fat fryer or large, deep saucepan to come up to 6cm and heat it to 160°C. Carefully place spoonfuls of the bhaji mix in the hot oil and fry in batches for 3–4 minutes until deep golden and crisp. Remove with a slotted spoon and transfer to kitchen paper, to soak up any excess oil. Season with sea salt and serve with the yoghurt.

THAI VEGETABLE CURRY

This is my take on classic Friday night comfort food. Making your own curry paste really enhances the flavour of any curry, so I really recommend giving it a go. Using two chillies does create a spicy sauce, so if you prefer less heat then stick to just the one. You can find coriander with its roots intact at Indian grocers or specialist grocers, though if you can’t find it, regular coriander (just the leaves and stems) will do just fine.

Serves: 4

Preparation time: 20 minutes

Cooking time: around 50 minutes

2 tbsp vegetable oil

4 tbsp fish sauce

15g palm sugar

400ml coconut milk

400ml Vegetable Stock

2 sweet potatoes (around 600g), peeled and diced into approx. 1.5cm cubes

12 button mushrooms, quartered

8 stalks Tenderstem broccoli

100g fresh or frozen peas

1 × 220g tin sliced water chestnuts, drained

FOR THE GREEN CURRY PASTE

2 green chillies, deseeded and roughly chopped

3 shallots, peeled

4cm piece of fresh ginger, peeled and roughly chopped

2 lemongrass stalks

1 bunch of coriander (stalks and roots if possible)

2 garlic cloves, peeled

½ tsp table salt

grated zest and juice of 1 lime

To make the curry paste, put all the ingredients in a blender or food processor and blitz until smooth.

Heat the vegetable oil in a large saucepan over medium heat. When hot, add the curry paste and fry for 4–5 minutes, stirring, until very fragrant.

Add the fish sauce and palm sugar and cook for 3 minutes. Add the coconut milk and vegetable stock and simmer gently for 20 minutes. Strain the sauce through a fine sieve into a clean saucepan, discarding the remnants in the sieve.

Bring the curry sauce to a simmer and season to taste with salt (if needed). Add the sweet potato and cook for 10 minutes, then add the mushrooms and cook for a further 10 minutes.

Cook the broccoli in a separate pan of boiling water for 6 minutes, until tender.

Add the broccoli, peas and water chestnuts to the curry, heat through and serve with fluffy rice.

AUBERGINE, FREEKEH AND CASHEW TAGINE

Freekeh is a roasted green wheat that that brings out nuttiness and earthiness in this tagine. It is similar in texture to bulgur wheat but is a little softer. It is readily available in most supermarkets. This is a great midweek meal as it is quick to prepare, but also very satisfying.

Serves: 4

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes

100g cashew nuts

200g freekeh

6 tbsp vegetable oil

2 large onions, finely chopped

3 garlic cloves, crushed

2cm piece of fresh ginger, peeled and grated

2 tbsp tomato purée

400ml tomato passata or 1 × 400g tin chopped tomatoes

250ml Vegetable Stock

1 tbsp sherry vinegar

1 tsp black treacle

50g dried currants

2 tsp saffron stands, soaked in 1 tbsp warm water for 10 minutes

2 aubergines, cut into 2cm dice

1 bunch of coriander, leaves chopped

sea salt and freshly ground black pepper

FOR THE SPICE MIX

2 tbsp cumin seeds

1 tbsp fennel seeds

1 tbsp yellow mustard seeds

1 tsp coriander seeds

1 tsp ground turmeric

1 tsp ground cinnamon

1 tsp sweet smoked paprika

2 tbsp plain flour

½ tsp table salt

Preheat the oven to 200°C/180°C fan/gas 6.

Put the cashew nuts on a roasting tray and bake for 6–10 minutes until golden. Remove, leave to cool, then chop roughly. Reduce the oven temperature to 160°C/140°C fan/gas 3.

Cook the freekeh for half of the time on the packet instructions, then drain.

Heat 2 tablespoons of the vegetable oil in a large casserole dish over medium heat. Add the onions, season with sea salt and pepper and sauté for about 10 minutes until they are soft but not coloured. Add the garlic and ginger for the last 3–4 minutes. Add the tomato purée, the passata or chopped tomatoes, stock, vinegar, treacle, currants and saffron to the casserole and remove from the heat.

Heat a dry large frying pan over high heat and, when hot, add the spices from the spice mix ingredients and stir them for 3–4 minutes until fragrant. Transfer the spices to a mortar and crush with the pestle. Mix with the flour and table salt in a bowl.

Add 2 tablespoons of vegetable oil to the frying pan and place back on the heat. Season the diced aubergine generously with the spiced flour and fry it in the oil, in batches, until golden, adding more oil with each batch as necessary.

Add half of the chopped coriander to the casserole and mix well. Add the part-cooked freekeh and the spiced aubergine. Sprinkle with three-quarters of the cashew nuts.

Bring to the boil, cover with a lid and transfer to the oven for around 1 hour until the freekeh is tender and the sauce thickened. Serve sprinkled with the remaining coriander and cashew nuts.

CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO

A well-made risotto is something that takes time and cannot be rushed, but the end result is well worth it. Ensure you use a decent stock – it will really enhance the flavour and texture of the finished dish. This is the perfect opportunity to make your own stock, which will add a whole other dimension to your risotto. Always use carnaroli or Vialone Nano rice: the short, plump grains cook slowly with the centre remaining al dente.

Serves: 4–6

Preparation time: 15 minutes

Cooking time: around 40 minutes

60g blanched hazelnuts

3 tbsp vegetable oil

50g butter

1 celeriac (around 500g), peeled and cut into 1cm dice

100ml milk

approx. 1.3 litres Chicken or Vegetable Stock

½ bunch of thyme, with 1 tbsp picked leaves, the remainder tied together with string

2 shallots, finely chopped

1 garlic clove, finely grated

500g carnaroli or Vialone Nano risotto rice

125ml dry white wine

75g grated Parmesan cheese

sea salt and freshly ground black pepper

extra virgin olive oil, or hazelnut oil, to serve

Preheat the oven to 180°C/160°C fan/gas 4.

Place the hazelnuts on a baking tray and drizzle with 1 tablespoon of the vegetable oil. Season well with sea salt and pepper and bake for 6–8 minutes until golden. Remove from the oven and allow to cool, then finely chop and set aside.

Melt the butter in a large saucepan over medium-high heat. When hot, add the celeriac and season with sea salt. Cook for 10–15 minutes, stirring, until the celeriac is soft and deep golden brown. Remove half of the celeriac and set aside. Add the milk to the saucepan and bring to a simmer for a few minutes. Scrape the bottom of the pan well then transfer everything to a blender or food processor and blend until smooth. Wipe out the pan.

Put the stock in a separate saucepan with the string-tied thyme sprigs and bring to the boil. Reduce the heat and simmer gently. Note: the thyme sprigs are to flavour the stock, not to use in the risotto, so discard them when you are getting down to the last few ladlefuls.

Heat the remaining 2 tablespoons of vegetable oil over medium heat in the saucepan you cooked the celeriac in. Add the shallots and garlic and cook for a few minutes until the shallots have softened but not coloured. Add the rice and stir for a few minutes until it becomes shiny and translucent. When it starts to make a faint popping sound, add the wine and let it bubble away and reduce, stirring continuously. Add a ladleful of the hot stock and some sea salt and pepper and stir. Simmer and continue stirring until the stock has been absorbed by the rice. Cook the rice for 15–20 minutes, adding the remaining stock a ladleful at a time, stirring continuously until each ladleful has been absorbed before adding the next. The risotto is cooked when the rice grains are a little firm but don’t have any chalky crunch on the outside when bitten into.

Stir in the caramelised celeriac purée and allow the risotto to come to a simmer. Stir in most of the Parmesan, adding any extra stock if required. Finally, add the diced caramelised celeriac and most of the thyme leaves.

Taste, add a little more salt and pepper if you like and serve straight away, sprinkled with the chopped hazelnuts, the remaining Parmesan, a drizzle of extra virgin olive oil or hazelnut oil and the remaining thyme leaves.

VEGETABLE STOCK

Makes: approx. 1.5 litres

Preparation time: 20 minutes, plus 24 hours chilling

Cooking time: 10 minutes

2 leeks, chopped

6 carrots, chopped

3 onions, chopped

3 celery sticks, chopped

4 garlic cloves

1 star anise

1 tsp coriander seeds

½ tsp white peppercorns

2 bay leaves

¼ bunch of thyme

Put the leeks, carrots, onions, celery and garlic in a large stock pot and cover with 2 litres of cold water. Bring to the boil over high heat. Skim off any scum, reduce the heat to medium and cook for 8 minutes.

Lightly crush the star anise, coriander seeds and white peppercorns in a pestle and mortar or on a hard surface with the bottom of a heavy pan.

As soon as the 8 minutes are up, add the crushed spices to the stock pot along with the fresh herbs. Simmer for a further 2 minutes, then remove from the heat. Leave to cool, then cover and transfer to the fridge for 24 hours.

Strain the vegetable stock through a fine sieve and discard the vegetables. Keep covered in the fridge and use within 3–4 days. Alternatively, freeze and use within 4 months.

AUBERGINE PARMIGIANA

This is such a classic Italian dish. I have lovely memories of eating a great version of this in Italy, at a small, family-run trattoria. The seasoning, texture and flavour were perfect, so this is my attempt at recreating it, outside of Italy!

Serves: 4–6

Preparation time: 30 minutes, plus 1 hour of salting of aubergines

Cooking time: around 2 hours

4 aubergines, cut widthways into 1cm-thick slices

table salt

vegetable oil, for shallow-frying

plain flour, for dusting

3 × 125g balls mozzarella, sliced as thinly as possible

100g grated Parmesan cheese

FOR THE TOMATO SAUCE

50g butter

2 onions, thinly sliced

4 garlic cloves, finely grated

200ml red wine

800g tomato passata or 2 × 400g tins chopped tomatoes

2 tbsp tomato purée

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

½ bunch of sage, leaves finely chopped

sea salt and freshly ground black pepper

FOR THE CRUMB

40g panko breadcrumbs

1 tbsp soft butter

50g grated Parmesan cheese

½ bunch of basil, leaves finely sliced

20g pine nuts, toasted and finely chopped

Sprinkle the aubergine slices, on both sides, with table salt and pack them in a colander. Set the colander over a bowl for 1 hour while the moisture is extracted from the aubergine.

Meanwhile, make the tomato sauce. Heat the butter in a large saucepan over medium heat and add the onion and garlic. Cook for 10 minutes until golden, then add the red wine and cook until it has reduced to a syrup. Add the remaining sauce ingredients, season with sea salt and pepper, bring to a simmer and cook for 30 minutes, stirring occasionally. Transfer to a blender or use a stick blender to blitz the sauce to a smooth consistency.

Preheat the oven to 200°C/180°C fan/gas 6, rinse the aubergine slices under cold running water and pat them dry with kitchen paper.

Pour enough vegetable oil into a large, deep frying pan to come up to approximately 1cm and place over high heat. When hot, dust the aubergine slices with flour then fry them, in batches, until golden, crispy on the outside and slightly soft. Add more oil to the pan as needed. Remove and transfer to sheets of kitchen paper to soak up the excess oil.

Place a layer of half the fried aubergine slices on the base of a deep, large ovenproof dish (approximately 20 × 30cm). Top with a layer of half the tomato sauce, then add a layer of half the mozzarella slices and sprinkle over some of the Parmesan. Repeat the layering again to use up all the aubergine, tomato sauce and cheese.

To make the crumb, mix the breadcrumbs with the soft butter then add the other ingredients. Mix well then season with sea salt and pepper. Cover the aubergines in the breadcrumb mix and bake the Parmigiana in the oven for 40–50 minutes until the top is golden brown.

SUMMER VEGETABLE LASAGNE

Vegetable lasagne is a great way to get kids to enjoy eating greens. Change the vegetables you use according to what you have in the fridge, or if you have anything that needs using up. We love lasagne at the weekends in our house. This is great for vegetarians but you won’t find your meat-eating friends complaining as it’s completely delicious.

Serves: 4–6

Preparation time: 35 minutes

Cooking time: around 1 hour 40 minutes

2 courgettes, sliced diagonally into 1cm-thick rounds

150g purple sprouting broccoli

100g fresh podded peas or petits pois

6 wild garlic leaves, finely sliced (optional)

12–14 sheets dried egg lasagne

250g buffalo mozzarella, thinly sliced

100g grated Cheddar cheese

sea salt and freshly ground black pepper

FOR THE TOMATO SAUCE

4 tbsp vegetable oil

2 onions, thinly sliced

2 garlic cloves, crushed

800g tomato passata or 2 × 400g tins chopped tomatoes

2 tbsp tomato purée

4 tbsp balsamic vinegar

4 tbsp Worcestershire sauce

100ml Vegetable Stock

FOR THE WHITE SAUCE

600ml whole milk

1 small onion, peeled but left whole

10 cloves

1 bay leaf

50g butter

50g plain flour

To make the tomato sauce, heat 2 tablespoons of the vegetable oil in a saucepan. Add the onion, garlic and a generous pinch each of sea salt and pepper and cook over medium-low heat for 10 minutes until golden. Add the remaining sauce ingredients, bring to a simmer and cook for 30 minutes, stirring occasionally. Transfer to a blender or use a stick blender to blitz the sauce to a smooth consistency. Season to taste and leave to cool.

To make the white sauce, put the milk in a small saucepan. Stud the onion with the cloves and add it to the milk along with the bay leaf. Gently bring to the boil over low heat. Remove from the heat and leave to infuse for a few minutes before removing the bay leaf and onion.

Melt the butter in a saucepan and add the flour, and a good pinch of sea salt and pepper. Cook over low heat for about 1 minute, stirring, to get rid of the floury taste, but avoid letting it brown. Add a ladleful of the infused milk and whisk to combine. Continue adding the milk, a little at a time, bring to the boil, then simmer gently for a few minutes, until you have a thick pouring sauce. Keep warm over low heat.

Heat a griddle pan over high heat and, when it’s smoking, drizzle the courgette slices with the remaining 2 tablespoons of vegetable oil, season with sea salt, and chargrill on each side until cooked, for a total of 7 minutes.

Bring a large pan of salted water to the boil and blanch the broccoli for 2 minutes. Remove from the water with a slotted spoon and refresh in iced water, then drain well and roughly chop. Using the same water, blanch the peas for 1 minute then refresh them in iced water and drain. Lightly crush the peas in a bowl with a fork.

Preheat the oven to 200°C/180°C fan/gas 6. To assemble the lasagne, put a layer of vegetables in the base of a large ovenproof dish (approximately 20 × 30cm), add the wild garlic leaves (if using) and cover with tomato sauce. Sit a layer of pasta sheets on top, pour over a layer of white sauce and add a few slices of mozzarella. Continue with the same process, adding three layers of pasta and finishing with a layer of white sauce and mozzarella. Finally, scatter with the Cheddar, sit the dish on a baking tray and bake for about 40 minutes, until the top is golden brown.

ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS

This new twist on pizza is a great dish for a summer lunch or early evening supper. Making the flatbreads from scratch is well worth it. Try different toppings, too, depending on the season and what you have in your fridge. You can also make up a load of bases and freeze them between baking parchment (pre-proving).

Makes: 4 flatbreads

Preparation time: 30 minutes, plus 1 hour rising and 20 minutes proving

Cooking time: around 30 minutes

160g roasted red peppers, deseeded and skin removed, or piquillo peppers (jarred or tinned), drained and roughly chopped

50g cashew nuts, toasted and roughly chopped

100g feta cheese, crumbled

40g rocket

sea salt and freshly ground black pepper

FOR THE FLATBREAD DOUGH

250g strong white bread flour, plus extra for dusting

½ 7g sachet fast-action dried yeast or easy-bake yeast

½ tsp caster sugar

2 tbsp olive oil, plus extra for greasing and drizzling

½ tsp table salt

FOR THE DRESSING

2 tbsp tahini

3 tbsp Greek yoghurt

1 tbsp toasted sesame oil

1 tbsp sriracha sauce (hot chilli sauce)

1 tbsp chopped coriander

grated zest and juice of 1 lime

To make the flatbread dough, put the flour in a large bowl, stir in the yeast, sugar, olive oil and 130–150ml of warm water and mix together to form a soft, smooth dough that leaves the sides of the bowl. Turn it out of the bowl and knead it for 7–10 minutes. Alternatively, make the dough in a standmixer fitted with a dough hook.

Transfer the dough to a clean, lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for about 1 hour, or until the dough has doubled in size.

Tip the risen dough out onto a floured work surface. Cut it into 4 equal pieces and roll each piece out to an oval approximately 25cm in length. Place each dough circle on a piece of floured baking parchment and stack them on top of each other on a baking tray. Cover lightly with clingfilm and leave in a warm place to prove for 20 minutes.

Preheat the oven to 200°C/180°C fan/gas 6.

To make the dressing, whisk all of the ingredients together in a bowl, adding a little water if necessary to give the dressing a drizzling consistency. Season to taste.

Heat a large, non-stick frying pan over medium heat. When hot, add one of the flatbreads and dry-fry it for 2 ½–3½ minutes on each side until they are lightly golden and puffed up. Remove from the pan and place on a baking tray and repeat with the remaining three flatbreads.

Sprinkle the flatbreads with the chopped red pepper, cashew nuts and feta. Bake for around 10 minutes then remove from the oven and drizzle the hot flatbreads liberally with the dressing. Scatter over the rocket to serve.

ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD

This is a great ‘go to’ modern version of chicken salad that works well for lunch or a light summer supper. Grilled gem lettuce is a perfect accompaniment – the smoky sweetness adds even more flavour to the salad.

Serves: 2–4

Preparation time: 10 minutes

Cooking time: 20 minutes

2 boneless chicken breasts, skin on (about 220g each)

100g semi-dried tomatoes (from a jar or supermarket deli section), sliced, and 1 tbsp of the oil

2 baby gem lettuces, quartered

1 tbsp olive oil

½ bunch of basil, leaves picked

sea salt and freshly ground black pepper

FOR THE VINAIGRETTE

2 tbsp white wine vinegar

1 tsp runny honey

100ml extra virgin olive oil

1 tsp Dijon mustard

1 tsp wholegrain mustard

Preheat the oven to 200°C/180°C fan/gas 6.

Lay the chicken breasts on a roasting tray, skin side up. Drizzle with the semi-dried tomato oil and season with sea salt and pepper. Bake for 20 minutes, or until the chicken juices run clear and the skin is crisp. Remove from the oven, covered loosely in foil, and set aside to rest.

To make the vinaigrette, whisk all of the ingredients together in a bowl and season to taste with sea salt and pepper.

Heat a large griddle pan until almost smoking. Brush the gem wedges with the olive oil and season them with sea salt and pepper. Grill the gem wedges, in batches, on each cut side, for about 2 minutes, until they begin to wilt slightly. Remove from the pan and set aside.

Assemble the grilled gem lettuce wedges on a serving platter, slice the chicken then place it on top, along with the semi-dried tomatoes and basil leaves. Drizzle with the vinaigrette and serve.

GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD

This recipe is great all year round. It goes really well with any meat, and also more robust fish dishes. Try it with lamb chops or grilled chicken breasts for a simple, tasty dinner. Onion seeds add a lovely savouriness to any dish, so do keep a packet in your cupboard.

Serves: 4

Preparation time: 15 minutes

Cooking time: 35 minutes

25g butter

8 shallots, thinly sliced

300g green beans, stalks removed

1 tbsp onion seeds

8 streaky bacon rashers, cut into 1cm dice

2 tbsp balsamic vinegar

2 tbsp olive oil

sea salt

Put the butter in a deep frying pan and melt over medium-high heat. When hot, add the sliced shallots, season with sea salt, reduce the heat to medium-low and cook gently for 15–20 minutes, stirring frequently, until the shallots begin to turn a golden brown.

Meanwhile, bring a large pan of salted water to the boil, add the green beans and blanch them for 3–4 minutes. Drain and rinse under cold running water, until cool. Set aside.

Add the onion seeds and bacon to the shallots and cook gently for a further 10 minutes, until the bacon is slightly golden. Add the balsamic vinegar and cook for a further 5 minutes.

Add the beans to the pan along with the olive oil. Mix well, then remove from the heat. Taste and season with more sea salt if required, then serve.

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