Oriental Egg Fried Rice

Sara Buenfeld's fast and easy fried rice makes for a delicious Chinese supper

• Cooking Time Prep 20 mins - 30 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• a mugful of American long grain rice
• a cupful of frozen peas
• 2 tbsp sunflower oil
• 2 back bacon rashers, roughly chopped
• 1 small red pepper, chopped
• 2 garlic cloves, thinly sliced
• 2 large eggs
• 1 heaped tsp Chinese five-spice powder

Directions

1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt-the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).
3. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

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Sweet & Sour Chicken

This homemade sweet and sour sauce is so much better than a takeaway. Great with rice or noodles

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

Nutrition per serving

• Kcalories

  522

• Protein

  27g

• Carbs

  31g

• Fat

  33g

• Saturates

  6g

• Fibre

  2g

• Sugar

  4g

• Salt

  2.9g

Ingredients

• 2-3 large skinless, boneless chicken breasts, (about 400g/14oz total weight)
• 1 tbsp soy sauce
• 2 tsp sesame oil
• groundnut or sunflower oil, for deep frying, plus extra for stir-frying
• tempura batter (see below)
• 1 small red pepper, cored, deseeded and roughly chopped
• 1 medium carrot, sliced thinly on the diagonal
• 2 fat garlic cloves, chopped
• 2 tsp finely chopped fresh root ginger
• For the sauce
• 3 tbsp soy sauce
• 3 tbsp white wine vinegar
• 3 tbsp sherry
• 1 tbsp light soft brown sugar
• 1 tsp cornflour

Directions

1. Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
2. Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don't crowd the pan. Fry until crisp and golden-about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
3. Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.

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Chinese-Style Wintery Rolls

With a little effort, and help from Gordon Ramsay, you can prepare really a special start to your dinner party

• Cooking Time Prep 45 mins
  Cook 15 mins
• Skill Level For the keen cook
• Servings Serves 6

Nutrition per serving

• Kcalories

  369

• Protein

  7g

• Carbs

  27g

• Fat

  27g

• Saturates

  5g

• Fibre

  5g

• Sugar

  7g

• Salt

  1.76g

Ingredients

• 1 medium carrot, trimmed
• 1 medium leek, trimmed, outer leaves removed
• ½ celeriac or small kohlrabi, peeled
• 2 sticks celery, trimmed
• 1 small red onion
• ½ each red and yellow pepper, cored, deseeded
• 1 large fresh red chilli, deseeded
• 2 cm knob fresh root ginger
• 2 fat garlic cloves
• 25g bunch coriander, leaves picked
• 25g bunch flatleaf parsley, leaves picked
• 2-3 tbsp olive oil
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 100g mung beansprouts or mixed bean sprouts
• 1 tbsp sesame seed, lightly toasted
• 6 large spring roll wrappers (about 25cm square)
• 1 egg white, lightly beaten
• groundnut or vegetable oil, for deep frying
• For the dipping sauce
• draining juices from vegetables (see step 3)
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 2 tsp sesame oil
• 1 tbsp rice wine vinegar

Directions

1. Make the filling. Slice the carrot into long, thin lengths. Then cut into long, thin 'julienne' sticks. Cut the leek into three, halve, then cut into sticks. Slice the celeriac and celery, then cut into julienne sticks as before.
2. Halve the onion lengthways, then slice thinly. Slice the peppers into sticks. Cut the chilli into thin shreds. Cut the ginger into small julienne sticks and chop the garlic. Mix everything together in a bowl with half the picked herb leaves.
3. Heat olive oil in a wok until very hot and add half the veg. Toss for 30 secs to wilt, then remove from the heat, season and toss in soy and sesame oil. Drain in a colander set over a bowl. Repeat with remaining veg. Mix in bean sprouts, sesame seeds, remaining herbs and extra soy, if liked.
4. When the filling has cooled, peel off a spring roll wrapper-it will feel slightly sticky. Cover the remainder with a tea towel. Lay the wrapper on a board and brush the edges with egg white. Spoon a sixth of the vegetables in a line on the top third of the wrapper.
5. Fold over the top of the wrapper and press well down all round. Fold in the sides, then roll up firmly, pressing the end in well. The roll should be about 18cm long. Repeat process with the remaining filling and wrappers. The rolls can be chilled at this point for up to 3 hrs, uncovered, in the fridge, until ready to cook. (You should only cook the rolls just before you're ready to serve, so that they remain crisp.)
6. Heat a deep fat fryer or large pan a third full of oil to 180C (or until a cube of bread crisps and turns brown). Deep-fry two rolls at a time for 5 mins until golden and crisp. Drain on paper towel. Mix ingredients for the sauce and pour into 1 larger or six very small bowls. Trim the ends off the rolls, then cut in half diagonally. Serve on one large or six small plates with sauce. Garnish with herb leaves or salad.

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Chinese-Style Kale

Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2 - 3

Nutrition per serving

• Kcalories

  95

• Protein

  4g

• Carbs

  4g

• Fat

  7g

• Saturates

  1g

• Fibre

  3g

• Sugar

  3g

• Salt

  2.26g

Ingredients

• 1 tbsp vegetable oil
• 1 large garlic clove, sliced
• 200g bag kale
• 1 tbsp soy sauce
• 1 tbsp oyster sauce

Directions

1. Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
2. Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
3. Stir in the soy and oyster sauces and heat through to serve.

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Chinese Steamed Bass With Cabbage

Full of flavour and void of guilt, this low-fat fish dish is full of omega 3 and counts as 1 of your 5-a-day. A perfect mid week meal

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  188

• Protein

  23g

• Carbs

  8g

• Fat

  8g

• Saturates

  1g

• Fibre

  4g

• Sugar

  7g

• Salt

  0.74g

Ingredients

• 2 sea bass, or other white fish fillets
• 1 green or red chilli, deseeded and finely chopped
• 1 tsp fresh root ginger
• 300g green cabbages, finely shredded
• 2 tsp sunflower oil
• 1 tsp sesame oil
• 2 garlic cloves, thinly sliced
• 2 tsp low salt soy sauce

Directions

1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

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Crisp Chinese Pork

Belly is the cheapest pork roasting joint and, as it's rich, a little goes a long way, making it perfect for Sundays and dinner parties

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

Nutrition per serving

• Kcalories

  696

• Protein

  59g

• Carbs

  3g

• Fat

  50g

• Saturates

  19g

• Fibre

  0g

• Sugar

  2g

• Salt

  5.83g

Ingredients

• 1.3kg piece boned pork belly, skin on and scored, ask the butcher for the thin end
• 2 tsp Chinese five-spice powder
• For the dipping sauce
• 4 tbsp soy sauce (we used Kikkoman)
• small knob fresh root ginger, grated
• 1 tbsp Thai sweet chilli sauce
• 1 spring onion, finely chopped

Directions

1. Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork-if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
2. To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

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Sticky Chinese Wings & Cucumber

Chinese style chicken wings with an American twist using just 5 ingredients

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  324

• Protein

  16g

• Carbs

  41g

• Fat

  12g

• Saturates

  3g

• Fibre

  0g

• Sugar

  40g

• Salt

  3.57g

Ingredients

• 16 large chicken wings
• 125ml reduced salt soy sauce
• 140g dark soft brown sugar
• 5 tbsp white wine vinegar
• half cucumber, peeled into fine ribbons

Directions

1. Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
2. Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.

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Crispy Chilli Beef

Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 3

Nutrition per serving

• Kcalories

  454

• Protein

  26g

• Carbs

  32g

• Fat

  23g

• Saturates

  5g

• Fibre

  2g

• Sugar

  15g

• Salt

  2.2g

Ingredients

• 350g thin-cut minute steak, very thinly sliced into strips
• 3 tbsp cornflour
• 2 tsp Chinese five-spice powder
• 100ml vegetable oil
• 1 red pepper, thinly sliced
• 1 red chilli, thinly sliced
• 4 spring onions, sliced, green and white parts separated
• 2 garlic cloves, crushed
• thumb-sized piece ginger, cut into matchsticks
• 4 tbsp rice wine vinegar or white wine vinegar
• 1 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup
• cooked noodles, to serve (optional)
• prawn crackers, to serve (optional)

Directions

1. Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
2. Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

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Chinese-Style Braised Beef One-Pot

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

• Cooking Time Prep 10 mins
  Cook 2 hrs - 2 hrs, 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  513

• Protein

  54g

• Carbs

  9g

• Fat

  29g

• Saturates

  10g

• Fibre

  0g

• Sugar

  4g

• Salt

  2.39g

Ingredients

• 3-4 tbsp olive oil
• 6 garlic cloves, thinly sliced
• good thumb-size piece fresh root ginger, peeled and shredded
• 1 bunch spring onions, sliced
• 1 red chilli, deseeded and thinly sliced
• 1½ kg braising beef, cut into large pieces (we used ox cheek)
• 2 tbsp plain flour, well seasoned
• 1 tsp Chinese five-spice powder
• 2 star anise (optional)
• 2 tsp light muscovado sugar (or use whatever you've got)
• 3 tbsp Chinese cooking wine or dry sherry
• 3 tbsp dark soy sauce, plus more to serve
• 500ml beef stock (we used Knorr Touch of Taste)
• steamed bok choi and steamed basmati rice, to serve

Directions

1. Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
2. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
3. Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
4. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

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Sea Bass With Sizzled Ginger Chilli & Spring Onions

The aromas released while cooking this dish will have everyone licking their lips in anticipation

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  202

• Protein

  28g

• Carbs

  2g

• Fat

  9g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.26g

Ingredients

• 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
• about 3 tbsp sunflower oil
• large knob of ginger, peeled and shredded into matchsticks
• 3 garlic cloves, thinly sliced
• 3 fat, fresh red chillies deseeded and thinly shredded
• bunch spring onion, shredded long-ways
• 1 tbsp soy sauce

Directions

1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You'll need to fry the fish in 2 batches.
2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

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Salt & Pepper Prawns

Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6-8 as part of a buffet

Nutrition per serving

• Kcalories

  140

• Protein

  11g

• Carbs

  10g

• Fat

  6g

• Saturates

  1g

• Fibre

  0g

• Sugar

  5g

• Salt

  3.5g

Ingredients

• 2 tbsp cornflour
• vegetable oil, for deep frying
• 24 large king prawns, peeled and deveined, with tails
• pea shoots or baby salad leaves, to serve (optional)
• For the spice mix
• 1 tbsp Sichuan peppercorns
• 4 black peppercorns
• 2 tbsp sea salt flakes
• large pinch of chilli flakes
• For the dipping sauce
• 1 garlic clove, crushed
• 1 tbsp chopped coriander leaves
• 1 small red chilli, finely chopped
• 2 tbsp caster sugar
• juice 3 limes
• 1 tbsp fish sauce

Directions

1. First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don't have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
2. To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
3. Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread-it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.

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Gunpowder Chicken With Dried Red Chillies & Peanuts

This classic dish from the Chinese province of Sichuan isn't as spicy if you remove the chilli seeds - complete with a sticky, sweet and rich sauce

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6-8 as part of a buffet

Nutrition per serving

• Kcalories

  306

• Protein

  29g

• Carbs

  9g

• Fat

  17g

• Saturates

  4g

• Fibre

  1g

• Sugar

  4g

• Salt

  2.7g

Ingredients

• 12 boneless, skinless chicken thighs (about 900g), cut into pieces
• 1 tbsp dark soy sauce
• 2 tbsp vegetable oil
• 15 whole dried bird's-eye chillies
• 1 tsp Sichuan peppercorn, ground
• bunch spring onions, cut into 2½ cm pieces
• 50g whole roasted peanuts
• For the sauce
• 5 tbsp dark soy sauce
• 2 tbsp Shaohsing rice wine
• 4 tbsp Chinese black vinegar
• 4 tbsp chicken stock
• 1 tbsp caster sugar
• 1 tbsp cornflour, mixed into 1 tbsp water

Directions

1. Marinate the chicken with the soy and leave to sit for 1 hr. If you don't have time to marinate, don't worry-but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside.
2. Using a wok and a small amount of the oil, sear the chicken in batches. When it's all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more until thickened.

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Exotic Avocado Salad

Savour sharp, sweet flavours in this exotic avocado salad

• Cooking Time Cook 20 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  260

• Protein

  4g

• Carbs

  11g

• Fat

  22g

• Saturates

  3g

• Fibre

  5g

• Sugar

  0g

• Salt

  0.05g

Ingredients

• 3 tbsp pumpkin seeds
• 2 ripe papayas
• 3 ripe avocados
• 85g bag trimmed and washed watercress
• 20g pack fresh mint
• juice of 1 lime
• 3 tbsp olive oil

Directions

1. Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.
2. Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tbsp of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.
3. Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands. Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.

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Jerk Pork With Rice & Beans

A speedy version of a Jamaican pork jerk favourite - loads of flavour, not too spicy

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

Nutrition per serving

• Kcalories

  833

• Protein

  43g

• Carbs

  73g

• Fat

  43g

• Saturates

  19g

• Fibre

  13g

• Sugar

  4g

• Salt

  2.37g

Ingredients

• 1 tbsp olive oil
• 3 tbsp Jamaican jerk sauce
• 4 small boneless pork loin steaks about 500g/1lb 2oz in total
• 1 chicken stock cube
• 50g creamed coconut (from a block)
• 1 bunch salad onions
• 2 x 250g packets Rizzazz pure basmati rice (ready cooked rice in a vacuum-pack)
• 410g can red kidney beans, drained

Directions

1. Half fill the kettle and put on to boil.Warm the oil in a large nonstick frying pan over a low heat while you tip the jerk sauce into a shallow dish and use to coat the pork steaks on both sides. Place them in the hot oil (reserve the sauce left in the bowl) and turn up the heat. Fry for 4 minutes on each side until cooked and richly glazed.
2. While the pork is frying, pour 150ml/1?4 pint of boiling water into a medium pan over a high heat and crumble in the stock cube and creamed coconut. Trim and slice the spring onions, holding them together as a bunch so you can chop them all in one go. Add to the pan, give a quick stir, then tip in the rice and beans. Stir and heat gently, breaking down any clumps of rice with a spoon. If the rice looks a little dry, add an extra splash of water.
3. Tip the remaining sauce into the pan to heat through with the pork. Pile the rice onto plates, top with the pork and spoon the pan juices over.

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Pippa's Perfect Plantains

Melt-in-your-mouth plantains

• Cooking Time Prep 10 mins - 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  122

• Protein

  1g

• Carbs

  22g

• Fat

  4g

• Saturates

  3g

• Fibre

  1g

• Sugar

  5g

• Salt

  0.1g

Ingredients

• 2 ripe plantains - the skins must be black
• 2 tbsp butter
• 2 tbsp demerara sugar
• 8 tbsp freshly squeezed orange juice

Directions

1. Peel the plantains and cut them crossways into slices 2.5cm thick. Lay each plantain on a large sheet of foil, keeping the slices together so they stay in their original shape.
2. Smear each plaintain with the butter (or dot it over if it's hard) and sprinkle with the sugar. Make a gondola shape round each plantain with the foil, then pour over the orange juice and grind salt and pepper on top. Wrap the foil completely round the plantains so they're securely sealed inside. (You can prepare to this stage up to 24 hours ahead.)
3. Put the foil parcels on the barbecue rack and cook for 30 minutes until the plantains are softened (to check if they're ready, open a parcel and test with the point of a knife).

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Natalie's Trinidadian Fish Stew

This dish of Caribbean sunshine is perfect for sharing with friend - make sure you marinate the fish in lemon and lime to get a really zingy taste

• Cooking Time Ready in 40 minutes, plus 1 hour marinating
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  388

• Protein

  35g

• Carbs

  17g

• Fat

  19g

• Saturates

  2g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.31g

Ingredients

• 2 limes, juice and grated zest of 1, the other halved for serving
• 1 skinned white fish fillets, such as cod or hoki, about 175-200g/6-8oz each
• 2 lemons, juice only
• 2 x 15g packets fresh thyme (you need a lot for the aroma)
• ¼ tsp white pepper
• 1 tbsp dark rum
• 3 tbsp vegetable oil
• 1 onion, cut into thin rings
• a handful of fresh coriander, chopped
• 2 garlic cloves, chopped
• 1 beefsteak or 3 normal tomatoes, sliced
• 2 tsp dark muscovado sugar
• shake of Angostura bitters, optional
• basmati rice or boiled potatoes and steamed vegetables, to serve

Directions

1. Pour the juice and scatter the zest of the first lime into a shallow dish big enough to fit the fish in one layer. Swirl the juice around so it covers the entire surface of the dish. Lay the fish on top and pour over the lemon juice.
2. Strip the thyme leaves off the stalks and crush them with a pinch of salt and the white pepper using a pestle and mortar to make a rough paste. Tip the thyme paste over the fish and gently massage it in, taking care not to break up the flesh at all. Pour the rum over and give it one last rub. Cover and leave to marinate out of the fridge for about 1 hour.
3. Heat the oil in a wide shallow pan with a lid. Throw in the onion rings and cook for 4-5 minutes until they begin to soften. Tip the coriander, garlic, tomato slices and sugar in with the onions, stir and cook for about 3-4 minutes until the tomatoes begin to release their juices and everything smells sweet.
4. Lift the fish from its marinade and nestle it in the pan among the onions and tomatoes. Pour over the marinade, 3 tbsp of water and the Angostura bitters, if you are using it.
5. Cover the pan and gently cook for 6-8 minutes until the fish flakes easily and the onions are softened but still have some bite to them. Season with salt and pepper. The authentic Trinidadian dish is tangy-sweet with lots of thyme flavour and very limey, so taste the sauce and if you want more tang, squeeze over the remaining lime. Serve with basmati rice or boiled potatoes and steamed vegetables.

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Simple Coconut & Bean Soup

This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  581

• Protein

  19g

• Carbs

  45g

• Fat

  38g

• Saturates

  28g

• Fibre

  11g

• Sugar

  14g

• Salt

  3.19g

Ingredients

• 1 tbsp sunflower oil
• ½ bunch spring onions, whites and greens separated and sliced
• 1 red pepper, diced
• 1 Scotch bonnet chilli, deseeded and pounded to a paste
• 1 garlic clove, chopped
• 1 tsp dried thyme
• 1 tsp medium curry powder
• 1 tsp allspice
• 3 plum tomatoes, chopped
• 1 vegetable stock cube
• 410g can kidney beans, rinsed and drained
• 410g can pinto beans, rinsed and drained
• 410g can black-eyed beans, rinsed and drained
• 2 x 400g cans coconut milk
• juice 2 limes

Directions

1. Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
2. Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

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Reggae Reggae Nachos

These nachos are a great crowd-pleaser, perfect for sharing with friends over a cocktail

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

Nutrition per serving

• Kcalories

  871

• Protein

  24g

• Carbs

  83g

• Fat

  52g

• Saturates

  14g

• Fibre

  9g

• Sugar

  21g

• Salt

  5.16g

Ingredients

• 2 tsp olive oil
• 1 red onion, diced
• ½ Scotch bonnet chilli, deseeded and finely chopped
• 400g can chopped tomatoes
• ½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
• ½ tsp allspice
• 2 x 200g bags tortilla chips
• 200g jar sliced jalapeno chillies
• 2 x 125g balls mozzarella, torn
• small handful coriander, chopped
• 230g tub fresh guacamole
• ½ x 300ml pot soured cream

Directions

1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for a few mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.
2. Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.
3. Place in oven for about 15 mins until cheese is melted. Scatter with coriander. Serve with guacamole and soured cream on the side.

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Tropical Breakfast Smoothie

Start your day the super healthy way

• Cooking Time Ready in about 5 mins
• Skill Level Easy
• Servings Enough for 2-3 glasses

Nutrition per serving

• Kcalories

  162

• Protein

  3g

• Carbs

  39g

• Fat

  0g

• Saturates

  0g

• Fibre

  4g

• Sugar

  0g

• Salt

  0.02g

Ingredients

• 3 passion fruits
• 1 banana, chopped
• 1 small mango, peeled, stoned and chopped
• 300ml orange juice
• ice cubes

Directions

1. Scoop the pulp of the passion fruits into a blender and add the banana, mango and orange juice. Purée until smooth and drink immediately, topped with ice cubes.

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Jerk Beefburger With Pineapple Relish & Chips

Flavour your mince with Jamaican spices and serve up with a contrasting tropical chutney and fries

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  466

• Protein

  26g

• Carbs

  46g

• Fat

  20g

• Saturates

  7g

• Fibre

  5g

• Sugar

  10g

• Salt

  0.3g

Ingredients

• 4 very large potatoes
• 1 tbsp vegetable oil
• 1 red onion, ½ grated and ½ finely chopped
• 1 carrot, grated
• 400g/ 14oz beef mince
• 2 tsp jerk seasoning (we used Bart)
• 200g/7oz fresh pineapple (we used pre-cut packet), finely chopped
• 1 red chilli, deseeded and finely chopped
• small handful coriander, roughly chopped
• juice 1 lime
• lettuce and burger buns, to serve

Directions

1. Heat oven to 190C/170C fan/gas 5. Scrub the potatoes and cut into chips. Lay the chips in a single layer on a baking tray, drizzle with oil, season and toss to coat. Bake for 40 mins until crisp.
2. Mix together the grated onion, carrot, mince and jerk seasoning in a large bowl, then shape into 4 evenly sized patties.
3. Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side.
4. To make the relish, mix the chopped onion, pineapple, chilli, coriander and lime juice. To serve, place the burgers in split buns with some lettuce and the spicy relish. Serve with the crispy chips.

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Goat Curry

Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this Jamaican classic is a taste sensation

• Cooking Time Prep 25 mins
  Cook 3 hrs
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  574

• Protein

  48g

• Carbs

  20g

• Fat

  31g

• Saturates

  4g

• Fibre

  9g

• Sugar

  8g

• Salt

  3.5g

Ingredients

• 1 large onion, roughly chopped
• 10 garlic cloves
• 100g ginger, chopped
• 100ml vegetable oil
• 2 scotch bonnet chillies, chopped
• small handful curry leaves
• 3 thyme sprigs
• 4 tbsp mild curry powder
• 700g mutton or goat shoulder, diced
• 400g can chopped tomatoes
• 300ml lamb or beef stock
• 410g can pinto, kidney or black-eyed beans
• juice ½ lemon
• small bunch coriander, chopped
• warmed roti (Jamaican flatbread ) and rice, to serve

Directions

1. Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
2. Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs-remove the lid for the final 30 mins of cooking.
3. Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

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Jamaican Grilled Fish

John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream

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

Nutrition per serving

• Kcalories

  395

• Protein

  79g

• Carbs

  7g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  3g

• Salt

  0.8g

Ingredients

• 2 medium red snappers or whole bream, gutted, scaled and cleaned
• 1 tbsp onion powder
• 2 tsp sweet smoked paprika
• pinch dried thyme
• 100ml Jamaican beer (we used Red Stripe), plus extra to baste
• 2 limes, 1 sliced, 1 cut into wedges

Directions

1. Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
2. Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

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Roasted Autumn Vegetables With Lancashire Cheese

A colourful and hearty vegetarian supper dish for autumn - made in one roasting tin, from Roz Denny

• Cooking Time Ready in 40-45 minutes
• Skill Level Easy
• Servings Serves 4 as a side dish or 2 as a main

Nutrition per serving

• Kcalories

  306

• Protein

  8g

• Carbs

  14g

• Fat

  25g

• Saturates

  7g

• Fibre

  3g

• Sugar

  0g

• Salt

  0.39g

Ingredients

• 1 large butternut squash (about 600-700g/1lb 5oz - 1lb 9oz in weight)
• 1 medium red onion
• 6 tbsp olive oil
• 1 large sprig fresh sage
• 1 large courgette
• 1 tbsp balsamic or sherry vinegar
• 100g Lancashire cheese

Directions

1. Preheat the oven to fan180C/conventional 200C/ gas 6. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Chop the flesh into big bite-sized pieces-they don't have to be neat.
2. Halve the onion and trim the root end leaving a little on to hold the segments together. Peel and then cut each half into four wedges. Scatter the squash and onion in a large roasting tin so they have plenty of room to roast, drizzle over 5 tbsp of the oil and toss together. Strip the sage leaves from the stem and roughly chop-you should have about 2 tbsps. Scatter over the vegetables and season. Roast for 20 minutes, stirring once halfway through.
3. Meanwhile, slice the courgette thickly and toss with the remaining oil. Remove the roasting tin from the oven and push the partly cooked squash and onion to the side. Put the courgette slices flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender.
4. Remove tin from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve.

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Steamed Cranberry Roly-Poly

A classic treat, and impressive to boot, looks beautiful served at a dinner party. By Gary Rhodes

• Cooking Time Prep 35 mins
  Cook 1 hr, 15 mins - 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  459

• Protein

  6g

• Carbs

  65g

• Fat

  21g

• Saturates

  10g

• Fibre

  2.5g

• Sugar

  20g

• Salt

  0.5g

Ingredients

• 175g fresh cranberries (or frozen, thawed)
• 1 tbsp icing sugar
• 2 tbsp cranberry sauce or jelly
• 300g self-raising flour, plus extra for dusting
• 140g dried suet
• 85g caster sugar
• finely grated zest 1 orange
• 175-200ml milk
• custard, to serve

Directions

1. To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat, so the juices boil and become jammy. Pour the mixture into a bowl, then stir in the cranberry sauce or jelly. Leave to cool. Butter and lightly flour a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil. Put a steamer on to simmer.
2. For the dough, mix together the flour, suet, caster sugar and orange zest with a wooden spoon. Stir in some milk until the mixture reaches the consistency of a soft pastry. Gather together into a ball, but don't overwork or it will toughen.
3. On a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm. Spread with the cooled cranberry mix, leaving a 2cm border around the edge. Moisten the border with cold water or milk before rolling into a cylinder. Start by tucking over the border of one of the short ends, then lift as you roll (see step 1, click photo above) so the jam doesn't get squeezed out. With the long join underneath, lay the roly-poly in the centre of the parchment paper. Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. Squeeze the paper ends together tightly to seal them.
4. Lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hrs, until firm to the touch. Rest for a min or two before unwrapping, slicing and serving. Vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.

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Sausages With Apple Mash

Give your bangers a spring makeover with the addition of apple mash, comfort food doesn't get much better than this

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

Nutrition per serving

• Kcalories

  513

• Protein

  23g

• Carbs

  52g

• Fat

  25g

• Saturates

  11g

• Fibre

  4g

• Sugar

  12g

• Salt

  1.78g

Ingredients

• 700g floury potatoes, cut into chunks
• 8 Cumberland sausages
• 25g butter
• 1 onion, thinly sliced
• 2 tsp plain flour
• 250ml beef stock
• 2 apples (about 280g/10oz), peeled and chopped into small chunks
• 3 tbsp milk

Directions

1. Cook the potatoes in boiling, salted water for 15 mins until tender. Meanwhile, heat a non-stick frying pan and add the sausages. Cook over a medium heat for 15-20 mins, turning occasionally, until cooked through. Remove from the pan and keep warm.
2. Add a knob of the butter and the onion to the pan, then cook for 15-20 mins until soft. Stir in the flour, then gradually add the stock, stirring to make a sauce. Simmer for 2 mins, then pour into a jug and keep warm.
3. Cook the apples in half the remaining butter for 5-10 mins until softened. Drain the potatoes and mash well with the rest of the butter and the milk. Fold in the apple, then serve with the sausages and onion gravy.

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Slow-Baked Clotted Cream Rice Pudding

Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food

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

Nutrition per serving

• Kcalories

  972

• Protein

  8g

• Carbs

  49g

• Fat

  84g

• Saturates

  50g

• Fibre

  0g

• Sugar

  30g

• Salt

  0.29g

Ingredients

• 25g butter
• 100g short grain pudding rice
• 450ml full-fat milk
• 284ml pot double cream
• 227g tub clotted cream
• 1 split vanilla pod
• 85g golden caster sugar
• freshly grated nutmeg

Directions

1. Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
2. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

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Lancashire Hotpot

This famous lamb stew topped with sliced potatoes should be on the menu at every British pub

• Cooking Time Prep 20 mins
  Cook 1 hr, 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  993

• Protein

  70g

• Carbs

  56g

• Fat

  56g

• Saturates

  26g

• Fibre

  7g

• Sugar

  12g

• Salt

  1.43g

Ingredients

• 100g dripping or butter
• 900g stewing lamb, cut into large chunks
• 3 lamb kidneys, sliced, fat removed
• 2 medium onions, chopped
• 4 carrots, peeled and sliced
• 25g plain flour
• 2 tsp Worcestershire sauce
• 500ml lamb or chicken stock
• 2 bay leaves
• 900g potatoes, peeled and sliced

Directions

1. Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
2. Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
3. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

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Spiced Parsnip Shepherd's Pies

For shepherd's pie - but not as you know it - try cooking up these spicy individual pies

• Cooking Time Prep 30 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  424

• Protein

  22g

• Carbs

  27g

• Fat

  26g

• Saturates

  11g

• Fibre

  8g

• Sugar

  10g

• Salt

  0.53g

Ingredients

• For the meat sauce
• 2 tbsp sunflower oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• small knob of ginger, peeled and granted
• 2 tbsp medium curry powder
• 500g minced beef or lamb
• 400g can chopped tomatoes
• 100g frozen peas
• For the topping
• 600g parsnips, peeled and chopped into large chunks
• large potato, peeled and chopped into large chunks
• 1 green chilli, deseeded and chopped
• large bunch coriander, chopped
• 2 tsp turmeric
• juice of 1 lemon
• 50g butter

Directions

1. For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.
2. Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.
3. Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.

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Fish Pie - In Four Steps

Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  824

• Protein

  60g

• Carbs

  61g

• Fat

  40g

• Saturates

  22g

• Fibre

  4g

• Sugar

  10g

• Salt

  3.12g

Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked haddock fillet
• 600ml full-fat milk
• 1 small onion, quartered
• 4 cloves
• 2 bay leaves
• 4 eggs
• small bunch parsley, leaves only, chopped
• 100g butter
• 50g plain flour
• pinch freshly grated nutmeg
• 1kg floury potato, peeled and cut into even-sized chunks
• 50g cheddar, grated

Directions

1. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil-you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
2. Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley.
3. Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
4. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in-push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

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Split Pea & Green Pea Smoked Ham Soup

John Torode shares the recipe for one of his all-time favourite soups

• Cooking Time Prep 30 mins
  Cook 3 hrs
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  292

• Protein

  26g

• Carbs

  23g

• Fat

  11g

• Saturates

  4g

• Fibre

  5g

• Sugar

  5g

• Salt

  3.56g

Ingredients

• 1kg gammon or ham hock
• 200g split peas, soaked overnight
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 bay leaves
• 1 stick celery, roughly chopped
• 300g frozen peas
• crusty bread and butter, to serve

Directions

1. Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water-this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
2. Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
3. When you are ready to serve, mix the hot soup with most of the ham-gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

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No-fuss Shepherd's Pie

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!

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

Nutrition per serving

• Kcalories

  663

• Protein

  33g

• Carbs

  49g

• Fat

  39g

• Saturates

  20g

• Fibre

  5g

• Sugar

  10g

• Salt

  1.35g

Ingredients

• 1 tbsp sunflower oil
• 1 large onion, chopped
• 2-3 medium carrots, chopped
• 500g pack lamb mince
• 2 tbsp tomato purée
• large splash Worcestershire sauce
• 500ml beef stock
• 900g potatoes, cut into chunks
• 85g butter
• 3 tbsp milk

Directions

1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.

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British Pork Cassoulet

No-nonsense hearty meal that needs little or no side dishes - a great family meal - by Gary Rhodes

• Cooking Time Prep 30 mins - 35 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  911

• Protein

  58g

• Carbs

  38g

• Fat

  60g

• Saturates

  22g

• Fibre

  8g

• Sugar

  16g

• Salt

  7.5g

Ingredients

• 400-450g streaky steaks (strips of pork belly ), rind trimmed
• 1 tbsp sunflower or vegetable oil
• 400-450g pack of pork sausages (try Cumberland, garlic or sage-flavoured Lincolnshire varieties)
• 4 back bacon chops, about 400g/14oz
• 400g can cannellini, haricot, butter or mixed beans, drained
• 1 large onion, chopped
• 4 medium carrots, thickly sliced
• 400g can chopped tomatoes
• 1 bouquet garni 'tea bag'
• about 600ml chicken stock (from a stock cube is fine)
• 25g fresh white breadcrumbs
• 2 garlic cloves

Directions

1. Heat oven to 180C/fan 160C/gas 4. Quickly pan-fry the strips of pork belly in the oil, followed by the sausages and back bacon chops, until well browned.
2. Mix together the beans, onion, garlic, carrots and tomatoes in a bowl. Starting with a spoonful of the veg, inter-layer the vegetable mix and meats in a deep braising pan (about 3 litres capacity, 7.5cm deep, preferably one that will go on top of the stove-see Gary's tip, below). Place the bouquet garni in the centre as everything is being stacked.
3. Pour just enough chicken stock on top to almost cover, then bring to a simmer on top of the stove (see Gary's tip). Sprinkle the breadcrumbs over the top and braise in the oven for about 1hr 20-1hr 30 mins, until the meats are all tender and the top is golden brown. If the stock reduces while braising, simply pour a little more on top to moisten. Remove from the oven and allow to settle for 5 mins before serving. (Remember to take out the bouquet garni.)

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The Ultimate Makeover Steak & Kidney Pie

The ultimate comfort dish gets a superhealthy makeover

• Cooking Time Prep 30 mins
  Cook 2 hrs, 15 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  373

• Protein

  33g

• Carbs

  28g

• Fat

  14g

• Saturates

  5g

• Fibre

  3g

• Sugar

  7g

• Salt

  0.42g

Ingredients

• For the filling
• 200g lamb's kidneys, halved
• 1 tbsp rapeseed oil
• 2 medium onions, chopped
• 2 bay leaves
• 4 thyme sprigs
• 600g lean stewing steaks, cut into chunks
• 100ml red wine
• 2 tsp tomato purée
• 1 tsp English mustard powder
• 2 tbsp plain flour
• 1 large carrot, chopped
• 4 flat mushrooms, quartered or halved if small
• 3 tbsp chopped parsley
• For the pastry
• 140g plain flour, plus extra for dusting
• 1 tsp thyme leaves (optional)
• 25g very cold (or frozen) butter
• 4 tbsp 2% fat Greek yogurt
• 2 tbsp extra-virgin olive oil

Directions

1. Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces. Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often. Put the kettle on.
2. Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat. Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of mins. Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened. Tip in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
3. Remove from the heat and remove the bay leaves and thyme sprigs. Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
4. While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl. Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper. Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
5. Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish. Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.

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Lemon & Thyme Butter-Basted Roast Chicken & Gravy

Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy

• Cooking Time Prep 15 mins
  Cook 1 hr, 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  610

• Protein

  47g

• Carbs

  11g

• Fat

  42g

• Saturates

  15g

• Fibre

  2g

• Sugar

  6g

• Salt

  0.8g

Ingredients

• 50g butter, softened
• bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve
• 4 garlic cloves, 1 mashed, the other 3 left whole but squashed
• 2 lemons, halved
• 1 chicken, about 1½ kg
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 2 bay leaves
• 1 tbsp plain flour
• 250ml chicken stock
• splash soy sauce (optional)

Directions

1. Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
2. Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
3. Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
4. To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

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Scotch Eggs

A hidden layer of bacon makes this traditional Scotch egg recipe extra special

• Cooking Time Prep 1 hr, 20 mins
  Cook 30 mins
• Skill Level For the keen cook
• Servings Makes 9

Nutrition per serving

• Kcalories

  590

• Protein

  30g

• Carbs

  27g

• Fat

  41g

• Saturates

  12g

• Fibre

  1g

• Sugar

  2g

• Salt

  2.49g

Ingredients

• 12 large eggs
• 800g good-quality Cumberland or Lincolnshire sausages, skinned
• 5 tbsp curly parsley, finely chopped
• 2 tsp Worcestershire sauce
• 2 tsp English mustard powder
• 2 tsp ground mace
• 12 rashers smoked streaky bacon
• 85g plain flour
• 140-200g/5-7oz dried breadcrumbs
• about 1 litre/1¾ pints sunflower or vegetable oil, for frying
• scraps of bread, for testing oil

Directions

1. Put 9 eggs into a large saucepan. Cover with cold water and bring to the boil. Once boiling, set the timer for 5 mins. When 5 mins is up, quickly lift the eggs out with a slotted spoon and plunge into a big bowl of cold water.
2. Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in 1 of the remaining eggs and mix everything together.
3. Crack remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season well. Finally, tip the breadcrumbs onto a third plate.
4. Bring a large saucepan of water to the boil. Drop in the bacon rashers, turn off the pan and fish out the bacon with a pair of tongs-it should be just cooked.
5. When the eggs are cool, tap lightly on a hard surface to crack the shell, then peel (Picture A). If you hold the eggs over the bowl of water as you peel, all the shell bits will collect in there and you can dip in the egg to wash off any fragments. Wrap a slice of bacon around the middle of each egg, overlapping, like a belt (Picture B).
6. Now finish coating the eggs. I set up the ingredients along my bench like a conveyer belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on.
7. Roll your bacon-wrapped eggs in the flour, shaking off excess. Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on the meat (Picture C), then mould over the mince to cover, squeezing and patting so it is an even thickness. You'll probably have a gap (depending on how big your hands are-just patch and pat with a bit more mince). Dip in the egg, shaking off the excess, then roll in the breadcrumbs to coat, and transfer to your tray. Repeat to cover all 9 eggs, then cover with cling film and chill for 4 hrs or overnight.
8. To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 min. Carefully lower in a scotch egg and fry for about 5 mins, turning gently, until evenly browned. Depending on your pan, you can probably do 2-3 at a time, but don't overcrowd. Lift out onto a kitchen paper-lined tray. (If you like your scotch eggs warm, pop them into a low oven while you fry the rest.) keep an eye on the oil-if the scotch eggs start browning too quickly, the oil might be too hot and you risk the pork not being cooked before the scotch egg is browned. If the oil gets too cool, the scotch egg may overcook before it is browned. enjoy warm or cold; best eaten within 24 hrs of frying.

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