Caesar Salad With Crispy Chicken

Have chicken left over from supper? Use it up in a crisp salad with creamy Caesar dressing

• Cooking Time Prep 5 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  368

• Protein

  28g

• Carbs

  21g

• Fat

  19g

• Saturates

  5g

• Fibre

  2g

• Sugar

  5g

• Salt

  1.9g

Ingredients

• Leftovers (from related recipe)
• 4 crispy chicken thighs, sliced (see Tip)
• Extras
• 125ml light mayonnaise
• juice 1 lemon
• 1 tbsp Worcestershire sauce
• 50g parmesan, grated, plus extra to serve (optional)
• 1 garlic clove, crushed
• 50g croûtons
• 1 large Cos lettuce or 4 Little Gem, ripped into pieces

Directions

1. In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season. When ready to eat, add the chicken slices, croutons and lettuce. Mix well and sprinkle with extra Parmesan, if you like.

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Griddled Chicken & Corn On The Cob Salad

Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  236

• Protein

  28g

• Carbs

  12g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  4g

• Salt

  0.2g

Ingredients

• 4 small skinless chicken breasts
• 2 garlic cloves, crushed
• 1 tbsp paprika
• juice 1 lemon
• 2 tbsp olive oil
• 2 corn cobs
• 4 Little Gem lettuces, quartered lengthways
• ½ cucumber, diced

Directions

1. Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
2. Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
3. Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

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Pumpkin Pie

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat

• Cooking Time Prep 40 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  357

• Protein

  5g

• Carbs

  45g

• Fat

  18g

• Saturates

  7g

• Fibre

  2g

• Sugar

  27g

• Salt

  0.65g

Ingredients

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• plain flour, for dusting
• 140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg, grated
• 1 tsp cinnamon
• 2 eggs, beaten
• 25g butter, melted
• 175ml milk
• 1 tbsp icing sugar

Directions

1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
3. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

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Simple Seafood Chowder

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  422

• Protein

  41g

• Carbs

  21g

• Fat

  19g

• Saturates

  6g

• Fibre

  4g

• Sugar

  9g

• Salt

  2.3g

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 100g streaky bacon, chopped
• 1 tbsp plain flour
• 600ml fish stock, made from 1 fish stock cube
• 225g new potatoes, halved
• pinch mace
• pinch cayenne pepper
• 300ml milk
• 320g pack fish pie mix (salmon, haddock and smoked haddock)
• 4 tbsp single cream
• 250g pack cooked mixed shellfish
• small bunch parsley, chopped
• crusty bread, to serve

Directions

1. Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
2. Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
3. Add the mace, cayenne pepper and some seasoning, then stir in the milk.
4. Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

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John Torode's Big Burger

Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings

• Cooking Time Prep 25 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 4 double burgers

Nutrition per serving

• Kcalories

  994

• Protein

  71g

• Carbs

  33g

• Fat

  65g

• Saturates

  30g

• Fibre

  2g

• Sugar

  7g

• Salt

  3.25g

Ingredients

• For the spicy tomato relish
• 1 tbsp olive oil
• 2 tsp ground cumin
• 1 bay leaf
• 2 garlic cloves, crushed
• 2 small shallots, chopped
• 1 red chilli, chopped
• 1 celery stick, chopped
• 500g very ripe tomatoes, roughly chopped
• For the burger
• 2 egg yolks
• 50g oyster sauce
• 6 slices bread, made into crumbs, then soaked in a little water
• 1kg good-quality beef mince, not lean
• To serve
• 8 slices Gruyère (optional)
• 4 burger buns, warmed
• little butter
• 4 tbsp good-quality mayonnaise
• squeezy mustard
• 1 beef tomato, sliced
• few cooked rashers streaky bacon
• Little Gem lettuce leaves
• guacamole, see 'goes well with'
• few gherkins

Directions

1. First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.
2. To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.
3. Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.
4. Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.
5. Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

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Pear & Blackberry Crumbles

Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  768

• Protein

  10g

• Carbs

  115g

• Fat

  33g

• Saturates

  15g

• Fibre

  0g

• Sugar

  76g

• Salt

  0.05g

Ingredients

• 700g (or 4 large) ripe English pears, peeled and cubed
• 100g golden granulated sugar
• 250g blackberries
• 200g plain flour
• 100g unsalted butter, cold, cut into small pieces
• 85g shelled pistachios, roughly chopped
• 100g demerara sugar
• ice cream, to serve (optional)

Directions

1. Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
2. Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
3. Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

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Ultimate Apple Pie

A traditional, comforting dish where simplicity is the key to success - one for all the family

• Cooking Time Ready in 2½ hours
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  695

• Protein

  9g

• Carbs

  95g

• Fat

  33g

• Saturates

  20g

• Fibre

  4g

• Sugar

  32g

• Salt

  0.79g

Ingredients

• For the filling
• 1kg Bramley apples
• 140g golden caster sugar
• ½ tsp cinnamon
• 3 tbsp flour
• For the pastry
• 225g butter, room temperature
• 50g golden caster sugar, plus extra
• 2 eggs
• 350g plain flour, preferably organic
• softly whipped cream, to serve

Directions

1. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
2. For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min-it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
3. After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin-20-22cm round and 4cm deep-leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
4. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

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Sticky Marmalade Pudding

An indulgent, super-sticky pudding that deserves lashings of custard...

• Cooking Time Prep 15 mins
  Cook 2 hrs
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  487

• Protein

  8g

• Carbs

  53g

• Fat

  29g

• Saturates

  11g

• Fibre

  2g

• Sugar

  28g

• Salt

  0.72g

Ingredients

• 3g coarse orange marmalade
• 1 orange with skin, roughly chopped
• 100g butter softened
• 100g light muscovado sugar
• 2 medium eggs
• 175g self-raising flour
• ½ tsp bicarbonate of soda
• 1 tsp ground ginger
• For the sauce
• 15g butter
• 2 tbsp coarse orange marmalade
• 100g unblanched hazelnuts roughly chopped
• 2 tsp golden syrup

Directions

1. Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
2. Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
3. Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
4. Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
5. Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
6. remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.

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Pear Parkin Pudding With Custard

This easy and comforting pud is the perfect way to round off a family lunch

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  538

• Protein

  9g

• Carbs

  81g

• Fat

  22g

• Saturates

  13g

• Fibre

  5g

• Sugar

  45g

• Salt

  0.91g

Ingredients

• 200g porridge oats
• 200g self-raising flour
• 2 tsp ground ginger
• ¼ tsp salt
• 175g treacle
• 140g butter, plus extra for the dish and dotting over
• 140g light muscovado sugar, plus a bit more
• 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve
• 1 large egg
• 150ml milk
• 4 ripe pears, peeled, stalks cut off, cored and halved
• custard, to serve (see recipe below)

Directions

1. Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.
2. Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.
3. To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.

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Pear & Chocolate Pudding

A comforting and seasonal pudding for autumn, perfect with a spot of vanilla ice cream

• Cooking Time Prep 15 mins
  Cook 25 mins - 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  557

• Protein

  5g

• Carbs

  83g

• Fat

  25g

• Saturates

  15g

• Fibre

  5g

• Sugar

  65g

• Salt

  0.6g

Ingredients

• 100g dried breadcrumbs
• 100g dark chocolate, chopped
• 100g demerara sugar
• 85g butter
• 3 tbsp maple syrup
• 4 ripe pears, peeled, cored and cut into chunks

Directions

1. Heat oven to 190C/170C fan/gas 5. Mix the crumbs, chocolate and sugar. Melt the butter with the maple syrup, then stir into the dry ingredients.
2. Put the chopped pears in a 1-litre shallow ovenproof dish. Spoon over the chocolate mixture, then roughly spread to cover the pears. Bake for 25-30 mins. Cool for 10 mins, then serve on its own or with vanilla ice cream or yogurt.

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