Ultimate French Omelette

The omelette is one of the most fundamental dishes in any cook's arsenal, and this recipe will teach you how to get it right every time

• Cooking Time Ready in under 5 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  396

• Protein

  24g

• Carbs

  0g

• Fat

  33g

• Saturates

  14g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.95g

Ingredients

• 3 eggs, as fresh as possible, preferably organic and free-range, room temperature
• 2 knobs unsalted butter
• 1 tsp finely, freshly grated parmesan (or vegetarian alternative)
• To cook with herbs
• 2-3 chopped tarragon leaves
• 1 tbsp each snipped chives and chopped chervil or parsley
• To cook with cheese
• 3 rounded tbsp finely grated Gruyère

Directions

1. Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
2. Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
3. Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate-or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

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Boulangere Potatoes

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  152

• Protein

  4g

• Carbs

  29g

• Fat

  3g

• Saturates

  0g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.1g

Ingredients

• 2 onions, thinly sliced
• few thyme sprigs
• 2 tbsp olive oil
• 1½ kg floury potatoes, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
• 425ml vegetable stock

Directions

1. Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

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French-Style Chicken With Peas & Bacon

This creamy one-pot chicken dish is a great-value way of feeding the whole family

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  379

• Protein

  51g

• Carbs

  7g

• Fat

  16g

• Saturates

  7g

• Fibre

  4g

• Sugar

  3g

• Salt

  1.6g

Ingredients

• 6 rashers smoked streaky bacon, chopped
• 8 skinless, boneless chicken thighs
• 2 garlic cloves, thinly sliced
• 1 bunch spring onions, roughly chopped
• 300ml hot chicken stock
• 250g frozen peas
• 1 Little Gem lettuce, roughly shredded
• 2 tbsp crème fraîche

Directions

1. In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
2. Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
3. Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

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The Ultimate Makeover French Onion Soup

Angela Nilsen gives the French classic a makeover, losing the butter and beef stock to make a lighter soup that's still full of flavour

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

Nutrition per serving

• Kcalories

  405

• Protein

  12g

• Carbs

  44g

• Fat

  19g

• Saturates

  5g

• Fibre

  4g

• Sugar

  18g

• Salt

  1g

Ingredients

• For the soup
• 4 large Spanish onions (about 900g/2lb)
• 3 tbsp extra virgin rapeseed oil
• 4 thyme sprigs
• 2 bay leaves
• 300ml dry white wine
• 1 rounded tbsp plain flour
• 1 tbsp Swiss vegetable bouillon
• For the topping
• 1 garlic clove, crushed
• 1 tbsp extra virgin rapeseed oil
• 4 long slices from a baguette
• 25g parmesan, or vegetarian alternative, coarsely grated
• 50g Gruyère, coarsely grated

Directions

1. Cut the onions in half lengthways, then slice down into very thin slices. Heat a very large pan, add the oil when hot, stir in the onions, 3 of the thyme sprigs and the bay leaves, then season with a little salt. It will seem like a lot of onions, but they reduce right down. Cook over a high heat for 5 mins, stirring often. The onions shouldn't brown yet, just start to soften. Lower the heat, then cook slowly for 35 mins, uncovered, stirring often until the onions have reduced right down and are very soft.
2. While the onions are cooking, bring the wine to a boil in a small pan, then bubble away for 30 secs. Remove and leave to cool. Tip the flour into a small heavy pan and toast over a medium heat for a few mins, stirring occasionally, until light brown in colour. Set aside.
3. When the onions are very soft and reduced, turn up the heat so they caramelise, then cook for another 12-15 mins, stirring along the bottom of the pan occasionally to mix in the brown sticky bits. When the bottom of the pan and all the onions are sticky and a rich brown colour, stir in the flour. With the heat still high, gradually pour in the wine, again stirring in the bits from the bottom. Pour in 1.2 litres of cold water. Stir in the bouillon, then slowly bring everything to the boil. Skim off any froth from the surface. Simmer for 15 mins so all the flavours can mingle.
4. While the soup simmers, make the topping. Heat oven to 200C/fan 180C/gas 6. Mix the garlic and the oil together. Brush all over the bread slices, then cut each one into cubes. Scatter over a baking sheet, then bake for 8-10 mins until golden. Set aside. Line a baking sheet with baking parchment or a sheet of non-stick silicone. Remove the leaves from the remaining thyme sprig, then mix with the grated Parmesan. Scatter and spread over the lined baking sheet into a 13 x 8cm rectangle. Bake for about 8 mins until melted and turning golden. Remove, leave to firm up, then snap into jagged pieces.
5. To serve, remove and discard the herbs from the soup. Ladle the soup into bowls-scatter over a few croutons, the Gruyère and a grinding of pepper, then perch a Parmesan crisp on top. Serve any remaining croutons separately.

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Warm Salmon Nicoise

A fresh way to serve a salmon fillet. Summery and light, this Nioise is a lovely summer dish

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  518

• Protein

  36g

• Carbs

  37g

• Fat

  26g

• Saturates

  5g

• Fibre

  5g

• Sugar

  6g

• Salt

  1.32g

Ingredients

• 400g baby new potatoes, halved
• 2 salmon fillets, skin on, (about 140g/5oz each)
• small handful black olive (we like Kalamata)
• small handful sundried tomato, chopped
• 1 garlic clove, crushed
• juice 1?2 lemon
• 1 tbsp olive oil
• 200g green beans

Directions

1. Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 mins until tender, adding the beans for the final couple of mins. Drain the veg, then tip into a large bowl.
2. Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve.

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Apricot French Toast

Put a sweet twist on eggy bread with this indulgent brunch-time recipe

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

Nutrition per serving

• Kcalories

  537

• Protein

  10g

• Carbs

  77g

• Fat

  24g

• Saturates

  12g

• Fibre

  3g

• Sugar

  46g

• Salt

  0.94g

Ingredients

• 50g butter
• 6 apricots, halved and stoned
• 200g/8oz caramel sauce (we used Bonne Maman confiture de caramel)
• 350g ready-made vanilla custard
• 8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally

Directions

1. Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy-if it's still too thick to coat the fruit, add a splash of water. Keep warm.
2. Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots.

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Red Braised Ginger Pork Belly With Pickled Chillies

Malty Chinese black vinegar makes a great base for a slow-cooked one-pot with ginger, chilli and a thrifty cut of meat

• Cooking Time Prep 10 mins
  Cook 2 hrs, 15 mins
• Skill Level Easy
• Servings Serves 6-8 as part of a buffet

Nutrition per serving

• Kcalories

  695

• Protein

  52g

• Carbs

  20g

• Fat

  46g

• Saturates

  15g

• Fibre

  1g

• Sugar

  19g

• Salt

  1.6g

Ingredients

• 2½ kg pork belly, rind removed, cut into 5cm pieces
• 1 tbsp dark soy sauce
• 200ml Shaohsing rice wine
• 2 tbsp vegetable oil
• 2 garlic cloves, thinly sliced
• thumb-sized piece ginger, cut into matchsticks
• pinch of chilli flakes
• 100ml Chinese black vinegar (available from Waitrose)
• 140g soft brown sugar
• 700ml vegetable stock
• To serve
• toasted sesame seeds
• sliced spring onions
• 2 red chillies, sliced and soaked in rice wine vinegar for 1 hr, then drained
• steamed white rice

Directions

1. Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.
2. Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside. Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.
3. Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil. Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy. Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.

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Braised Pork With Plums

Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress

• Cooking Time Prep 25 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  530

• Protein

  40g

• Carbs

  11g

• Fat

  36g

• Saturates

  13g

• Fibre

  1g

• Sugar

  10g

• Salt

  2.87g

Ingredients

• about 1.6kg/3lb 8oz pork shoulder
• 5 tbsp rice wine
• 5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
• generous thumb-size piece fresh root ginger
• 5 garlic cloves
• 1 red chilli, deseeded and finely chopped
• 2 tbsp vegetable oil
• bunch spring onions, finely sliced
• 2 star anise
• 1 ½ tsp five-spice powder
• 1 cinnamon stick
• 2 tbsp sugar, any type
• 1 tbsp tomato purée
• 500ml chicken stock
• 6 ripe plums, halved and stoned

Directions

1. Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
2. Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
3. After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.

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Steamed Sea Bass With Black Bean Sauce

Chinese meals don't need to be eaten out of a takeaway carton - this special fish dish makes a smart dinner for two

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  511

• Protein

  49g

• Carbs

  11g

• Fat

  29g

• Saturates

  5g

• Fibre

  1g

• Sugar

  8g

• Salt

  7.67g

Ingredients

• 1 sea bass, head on, gutted
• 2cm piece ginger, thinly sliced
• 2 tbsp Shaohsing rice wine
• cooked jasmine rice, to serve
• For the black bean sauce
• 1 tbsp groundnut oil
• 2 garlic cloves
• 2 tbsp grated ginger
• 2 tbsp fermented black beans, rinsed and crushed with the back of a spoon (or use 100g black bean sauce instead)
• 1 tbsp Shaohsing rice wine
• 3 tbsp toasted sesame oil
• 3 tbsp light soy sauce
• 2 spring onions, shredded
• 1 small handful coriander, leaves picked

Directions

1. Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
2. Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
3. Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
4. While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
5. Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.

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Ginger Sweet Tofu With Pak Choi

If you thought tofu was bland, this is the recipe to convince you otherwise

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  241

• Protein

  11g

• Carbs

  16g

• Fat

  15g

• Saturates

  3g

• Fibre

  1g

• Sugar

  11g

• Salt

  3.47g

Ingredients

• 250g fresh firm tofu, drained
• 2 tbsp groundnut oil
• 1cm piece ginger, sliced
• 200g pak choi, leaves separated
• 1 tbsp Shaohsing rice wine
• 1 tbsp rice vinegar
• ½ tsp dried chilli flakes
• cooked jasmine rice, to serve
• For the marinade
• 1 tbsp grated ginger
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp brown sugar

Directions

1. Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
2. Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
3. Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
4. Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.

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