Zingy Courgette & Spinach Salad

This delicious side dish is simple but smart and will bring a touch of freshness to any main meal

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

Nutrition per serving

• Kcalories

  78

• Protein

  3g

• Carbs

  3g

• Fat

  6g

• Saturates

  1g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.09g

Ingredients

• 1 tbsp olive oil, plus extra for drizzling
• 4 courgettes, cut into disks on the diagonal, then sliced into sticks
• 1 red chilli, deseeded and finely chopped
• 100g bag baby spinach
• zest 1 lemon

Directions

1. Heat 1 tbsp oil in a frying pan. Fry the courgettes over a high heat until just tender, about 4 mins, adding the chilli for the final min. Take off the heat and toss though the spinach until just wilted. Add the lemon zest and season to taste. Put in a serving dish and pour over a little more olive oil just before serving.

Read More

Red Onion Cherry Tomato & Rosemary Fougasse

This rustic French bread is surprisingly light, the onions give it a full flavour and the tomatoes add a juicy touch

• Cooking Time Prep 1 hr, 45 mins
  Cook 20 mins - 25 mins
• Skill Level Moderately easy
• Servings Makes 2

Nutrition per serving

• Kcalories

  1064

• Protein

  31g

• Carbs

  201g

• Fat

  21g

• Saturates

  3g

• Fibre

  10g

• Sugar

  14g

• Salt

  7.54g

Ingredients

• 500g strong white bread flour
• 7g sachet east-blend yeast
• 2 tsp salt
• 1 tsp sugar
• 350ml hand-hot water
• 2 tbsp olive oil
• For the topping
• 2 red onions, thinly sliced
• 1 tbsp olive oil
• 175g cherry tomatoes
• 5-6 rosemary sprigs
• coarse sea salt, such as Maldon

Directions

1. Mix together flour, yeast, salt and sugar. Add water, oil and mix to form soft dough. Turn out onto a floured surface and knead for 5 mins. Put back in the bowl and cover with a tea towel. Leave to rise for 1 hr.
2. Heat oven to 240C/220C fan/gas 8. Fry onions for 5 mins in the oil until slightly softened. Strip leaves from 1 rosemary sprig, finely chop and add to the onions. Knead half the onions into the risen dough-add more flour if sticky. Divide dough in 2 and shape into 25cm long rectangles. Place on a floured baking sheet and brush lightly with water. Use a sharp knife to cut 1 diagonal slash through the dough, then 3 slashes either side to make leaf markings. Open out slashes slightly, then press the remaining onions, tomatoes and rosemary
3. Leave to rise for 15 mins, then bake for 15-20 mins until risen and golden brown.

Read More

Dauphinoise Potatoes

Thin slices of potato slow-cooked in the oven with cream and garlic- the most decadent of side dishes

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  541

• Protein

  11g

• Carbs

  39g

• Fat

  39g

• Saturates

  22g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.35g

Ingredients

• 500ml double cream
• 500ml milk
• 3 garlic cloves
• 8 large King Edward or Maris Piper potatoes
• 100g Gruyère cheese (optional)

Directions

1. Heat oven to 190C/170C fan/gas 5. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
2. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour over the garlic infused cream (discarding the garlic)-just enough to seep through the layers and leave a little moisture on the surface. Scatter over the cheese, if using, then bake for 30 mins until the potatoes are soft and browned-increase the heat for 5 mins if not brown enough.

Read More

Roast Chicken With Salsa & Garlic Mash

There's nothing nicer than crispy roast chicken with mash, but the addition of fresh salsa lifts the dish to new levels

• Cooking Time Prep 15 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  677

• Protein

  24g

• Carbs

  30g

• Fat

  52g

• Saturates

  7g

• Fibre

  4g

• Sugar

  4g

• Salt

  1.92g

Ingredients

• 6 chicken legs or 12 thighs, or a mixture of both
• 8 unpeeled garlic cloves
• 5 tbsp olive oil
• few bay leaves, plus extra for decorating, if you like
• 200g large, stoned green olives
• 2 small bunches flat-leaf parsley, finely chopped
• zest 2 oranges, juice 1½ oranges
• juice ½ lemon
• 2 red chillies, deseeded, finely chopped
• 3 tubs ready-made mashed potato from a supermarket, about 450g per pack

Directions

1. Heat oven to 180C/160C fan/gas 4. Mix the chicken and garlic with 1 tbsp oil in a shallow roasting tin, then poke around a few bay leaves. Sprinkle ½ tsp black pepper and ½ tsp sea salt over the chicken pieces and roast for 30 mins. After 30 mins, fish out the garlic, increase the oven temperature to 220C/200C fan/gas 7 and roast the chicken for 15-20 mins more until golden, crispy and cooked through.
2. While the chicken is cooking, pulse the olives in a food processor to roughly chop, then scrape into a serving bowl. Add the flat-leaf parsley, chillies, orange zest, orange juice, lemon juice, remaining olive oil and some seasoning. Set aside at room temperature until ready to serve.
3. Squeeze the roasted garlic cloves out of their skins and mash with a fork. About 10 mins before you want to serve, heat the mash in a pan or microwave-3 packs will take about 8-10 mins on High. When hot, empty into a serving dish, stir in the mashed garlic and serve with the roast chicken, olive salsa and some salad leaves, dressed with the juice of the remaining half lemon.

Read More

Poule Au Pot With Stuffing Balls & Garlic Cream

Packed with vegetables and aromatic herbs, this classic French dish really delivers

• Cooking Time Prep 40 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  745

• Protein

  54g

• Carbs

  48g

• Fat

  37g

• Saturates

  16g

• Fibre

  7g

• Sugar

  14g

• Salt

  1.31g

Ingredients

• 1½ kg chicken
• 300ml white wine
• 1 onion, peeled but left whole
• 3 cloves
• 1 bouquet garni (tied bundle of herbs)
• 2 garlic cloves
• 12 small potatoes
• 4 carrots, cut into 5cm lengths
• 2 turnips, cut into wedges
• 3 leeks, cut into 5cm lengths
• roughly chopped parsley, to serve
• For the stuffing balls
• 200g lean minced pork
• 100g streaky bacon, cut into dice
• 100g chicken livers, finely chopped
• 2 tbsp olive oil
• 2 shallots, diced
• 2 garlic cloves, crushed
• 1 egg, beaten
• handful parsley leaves, chopped
• 100g fresh white breadcrumbs
• For the garlic cream
• 3 garlic cloves, left whole
• 200ml tub crème fraîche

Directions

1. Heat oven to 180C/160C fan/gas 4. Put the chicken in a flameproof casserole dish and pour over 600ml water and the wine. Stud the onion with the cloves. Add to the pan with the bouquet garni, garlic and seasoning, then bring to the boil. Cover and put in the oven for 1½ hrs.
2. To make the garlic cream, simmer the unpeeled garlic cloves in a small pan of water for 30 mins until soft. When cool enough to handle, squeeze out into a bowl and mash with salt and pepper. Stir in the crème fraîche and tip into a bowl, then keep in the fridge until needed.
3. For the stuffing, mix the meats in a bowl. Heat the oil in a small pan and gently fry the shallots and garlic until softened but not browned. Add to the bowl with the egg, parsley, breadcrumbs, seasoning, then mix well. Shape into 18 balls and put in a shallow baking tray.
4. Remove chicken after 1½ hrs and put it on the hob on medium heat. Place the stuffing in the oven for 25-30 mins until browned and crisp. Add the vegetables to the chicken pot. Cook for 25-30 mins, then lift out the chicken to a plate and keep the veg warm in the stock.
5. Remove chicken's skin, and break the flesh into chunks. Put on a warm platter with the stuffing and the veg. Add a ladle of cooking stock and the parsley. Serve the rest of the cooking juices in a jug.

Read More

Slow-Roast Lamb With Cinnamon Fennel & Citrus

For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe

• Cooking Time Prep 15 mins
  Cook 4 hrs, 20 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  514

• Protein

  50g

• Carbs

  8g

• Fat

  32g

• Saturates

  13g

• Fibre

  0g

• Sugar

  5g

• Salt

  0.29g

Ingredients

• 1 leg of lamb
• zest and juice 1 lemon and 1 orange
• 4 tbsp olive oil
• 2 tbsp clear honey
• 1 tbsp each of cinnamon, fennel seeds, ground cumin
• 3 garlic cloves, crushed

Directions

1. Put the lamb into a large food bag with all the juice and marinate overnight.
2. The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
3. Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
4. Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

Read More

Chicken With Sweet Wine & Garlic

Simple, delicious and very classically French, this creamy casserole makes an impressive dinner party dish

• Cooking Time Prep 30 mins
  Cook 1 hr, 15 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  828

• Protein

  51g

• Carbs

  9g

• Fat

  62g

• Saturates

  22g

• Fibre

  1g

• Sugar

  4g

• Salt

  0.81g

Ingredients

• 2 tbsp seasoned flour
• 1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces
• 4-5 tbsp olive oil
• 2 shallots, finely chopped
• 200ml sweet wine, such as Sauternes
• 300ml chicken stock (see how to make your own below)
• sprig each of parsley, thyme and bay tied with string
• 1 head garlic
• 50g butter
• 200g chestnut mushrooms
• 3 rounded tbsp crème fraîche
• a little lemon juice if needed

Directions

1. Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
2. Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
3. Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
4. Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
5. Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
6. Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

Read More

Crab Linguine With Chilli & Parsley

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  546

• Protein

  27g

• Carbs

  74g

• Fat

  17g

• Saturates

  2g

• Fibre

  3g

• Sugar

  4g

• Salt

  1.06g

Ingredients

• 400g linguine
• 4 tbsp extra-virgin olive oil
• 1 red chilli, deseeded and chopped
• 2 garlic cloves, finely chopped
• 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
• small splash, about 5 tbsp, white wine
• small squeeze of lemon (optional)
• large handful flat-leaf parsley leaves, very finely chopped

Directions

1. Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
2. While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
3. When the pasta has had its cooking time, taste a strand-it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
4. Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Read More

Shallot Tarte Tatin With Goat's Cheese

James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite

• Cooking Time Prep 40 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4 - 5

Nutrition per serving

• Kcalories

  603

• Protein

  14g

• Carbs

  39g

• Fat

  45g

• Saturates

  20g

• Fibre

  3g

• Sugar

  16g

• Salt

  1.56g

Ingredients

• 600g shallots
• 2 tbsp olive oil
• 25g butter
• 4 tbsp balsamic vinegar
• 2 tbsp demerara or soft light brown sugar
• 4 thyme sprigs
• 375g sheet puff pastry
• 100g-140g goat's cheese, sliced into rounds (we used 140g)

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
2. Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
3. Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
4. Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.

Read More

Italian Chicken With Ham Basil & Beans

A great recipe for the end of the summer, using sweet roasted tomatoes and garlic. Serve with the best crusty bread you can get you hands on

• Cooking Time Prep 10 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  455

• Protein

  55g

• Carbs

  22g

• Fat

  16g

• Saturates

  4g

• Fibre

  6g

• Sugar

  10g

• Salt

  1.79g

Ingredients

• 8 skinless chicken thighs, bone in
• 8 slices prosciutto or other dry-cured ham
• 2 tbsp olive oil
• 2 whole heads garlic
• 800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
• 175ml dry white wine
• 400g can cannellini beans or other white beans, rinsed and drained
• large bunch basil

Directions

1. Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.
2. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.
3. Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they're big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.
4. Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

Read More