10. Roast beef

Ingredients

1.5kg rib of beef
1 tbsp wholegrain mustard
1 tsp Salt
300g Carrots, chopped
300g Celery, sliced
600g Maris Piper potatoes, peeled and halved
few sprigs of fresh thyme
75cl bottle red wine

Method

1. Preheat the oven to 230°C/gas 8.

2. Prepare the beef by brushing it all over with the mustard then sprinkling with salt.

3. Put the carrots, celery, potatoes and thyme into the bottom of a roasting pan and place the beef on top.

4. Place the roasting pan in the oven and cook for 15 minutes before reducing the temperature to 160°C/gas 3 and cook for a further 45 minutes.

5. After 30 minutes, pour the red wine into bottom of pan. Put the roasting pan back in the oven and leave the beef to finish cooking.

6. When ready, remove the beef from the pan and allow to rest for ten minutes before serving. Reserve the pan juices to make Red Wine Gravy .

11. Chicken tikka masala

Ingredients

For the chicken:
8 boneless chicken thighs, skin removed
1 lemon, juice only
1/2 tsp red chilli powder

For the marination:
1.5 tsp Cumin seeds
4 large garlic cloves
4 cm root ginger
1 red onion
150ml low-fat natural yogurt
1/2 tsp Garam masala
1 tbsp coriander leaves, chopped

For the sauce:
2 tsp tomato puree
125ml single cream, or Greek yogurt
3 tbsp coriander leaves, finely chopped
3 cm root ginger, grated
1/2 tsp Sugar
1 tbsp lemon juice
100g Butter

Method

1. For marinating the chicken, make 2 slashes across each chicken thigh with a sharp knife. This helps the marinating ingredients seep into the meat. Place the thighs, in a single layer, in a ceramic dish

2. Mix the lemon juice and chilli powder and spoon over the chicken, coating well on both sides. Leave on one side for 20 minutes.

3. Heat a small heavy-based pan or griddle over a moderate heat and toast the cumin seeds, stirring all the time, until they give off a lovely nutty aroma - this doesn't take long - about 30 seconds.

4. Tip the cumin seeds into a mortar and pound with a pestle until they are ground to a powder. Don't worry if it isn't too fine.

5. Roughly chop the garlic cloves, ginger and onion and grind in a food processor until smooth - you might need to add a spoon of yogurt to help it on its way.

6. Stir in the remaining yogurt, garam masala, coriander and half of the ground cumin. Reserve the remainder for the sauce. Season with salt.

7. Pour this yogurt marinade over the chicken thighs. Cover with plastic wrap and chill overnight in a refrigerator. If you can, turn the chicken once while it's marinating.

8. The next day, preheat a grill to its hottest setting with the grill-pan in place.

9. Take the chicken out of its marinade and arrange the pieces on the preheated grill pan. Grill near the top of the grill for 3-5 minutes on each side - until tender and beginning to char around the edges. Remove from the grill, save any cooking juices, and keep warm while you make the sauce.

10. For the sauce, whisk the tomato puree with enough hot water to make up the volume to 200ml. Stir in the cream or Greek yogurt, coriander, ginger, sugar lemon juice and reserved cumin.

11. Melt the butter in a frying pan and pour in the sauce. Bring to a simmer, stirring, and when hot, add the cooked chicken pieces and accumulated juices. Season to taste, reheat and serve with a stack of naans or freshly boiled rice.

12. Citrus roast chicken

Ingredients

2 limes, cut into quarters
4-6 whole garlic cloves
large handful of thyme leaves
2kg chicken
juice of 1 lemon
salt and fresh ground black pepper
3 tbsp Olive oil

Method

1. Set the oven to 200°C/gas 6. Push the lime quarters, whole garlic cloves and thyme into the cavity of the chicken.

2. Place the chicken into a roasting pan and drizzle the lemon juice over. Season well with salt and freshly ground black pepper. Drizzle with olive oil and roast for 2 hours.

13. Piri-piri prawns

Ingredients

2 tbsp piri piri sauce
half a tsp Chilli powder
juice of 2 Lemons
24 large king prawns, raw with heads on
1 bunch of Watercress
1 bunch of Coriander

Method

1. Mix together the piri-piri sauce, chilli powder and lemon juice in a mixing bowl. Add the raw king prawns, coat thoroughly, cover and marinate in the fridge for 2 hours.

2. Tear the watercress and coriander into sprigs and arrange on a large serving plate.

3. Heat a heavy frying pan until hot. Dry-fry the king prawns, seasoning with a little sea salt, until they turn pink and opaque, around 3 minutes.

4. Serve at once on the watercress and coriander.

14. Spiced Portuguese pork roast

Ingredients

For the pork:
1 x 2.5kg pork loin, on the bone
6 garlic cloves

For the sauce:
675ml chicken stock
1 tsp ground cumin
1 tsp grated lemon zest
1/2 tsp Salt
1 tsp freshly ground pepper
3 tbsp chopped coriander

For the spice paste:
3 tbsp ground cumin
6 garlic cloves, very finely chopped
1 tsp Salt
1 tbsp freshly ground pepper
25g coriander leaves, chopped
3 tbsp lemon juice

Method

1. Pre-heat the oven to 200C/gas 6

2. Cut the garlic cloves into thin slivers. Make shallow incisions in the fat side of the pork and insert a garlic sliver in each pocket.

3. For the spice paste, combine the cumin, garlic, salt, pepper, coriander and lemon juice to make a wet paste.

4. Rub the paste over the meat and roast for about 1 hour. Remove from the oven and leave to rest for about 15 minutes. Take the meat from the bone in one piece, and wrap in foil.

5. For the sauce, pour off any excess fat from roasting tin. Break the bones into manageable pieces and add to the tin with the chicken stock.

6. Bring to a boil and simmer until the stock has reduced by half. Strain the stock and pour into a saucepan. Stir in the cumin, lemon zest, salt, pepper and coriander.

7. Return the pork to the oven to warm through, while still wrapped in foil. Arrange on a serving plate and spoon over the sauce.

15. Porco a alentejana Portuguese pork with clams

Ingredients

1 tsp Paprika
300ml dry white wine
3 garlic cloves, chopped
750g boned pork loin, (or boneless chops), cut into 2.5 cm dice
750g clams, small
30g lard
2 tbsp extra virgin olive oil
1 onion, chopped
1 bunch Parsley, chopped
1 tbsp tomato purée
1 bunch Coriander, chopped
1 pinch salt and fresh ground black pepper

Method

1. Mix the paprika with the wine, half the garlic and a pinch of salt and pepper. Pour the mixture over the pork and marinate for at least 1 hour (about 4-5 hours is best).

2. Scrub the clams well, rinse in several changes of water, and discard any that remain open when tapped sharply on a work surface. Keep cool until needed.

3. Take the meat out of the marinade and pat dry on kitchen paper. Reserve the marinade. Heat the lard and oil in a frying pan and brown the pork, in two batches. Remove from the pan and set aside.

4. Reduce the heat and add the onion, the remaining garlic and the parsley to the pan and cook gently until tender.

5. Return the pork to the pan along with the marinade and tomato puree. Bring to a simmer, then reduce the heat, cover and cook gently for about 1 hour, until the pork is very tender, checking occasionally. If necessary, add a little more wine or water. By the time the pork is done, the sauce should be reduced by about half.

6. Raise the heat and add the clams with half the coriander. Cover tightly and shake over a high heat for 2-3 minutes, until the clams have opened. Discard any that stay closed.

7. Take the pan off the heat, taste and adjust the seasoning. Serve immediately, scattered with remaining coriander.

16. Shepherd's pie

Ingredients

2 tbsp Bacon, fat (or dripping, or 1 tbsp sunflower oil and 1 tbsp butter)
1 onion, chopped
2 Carrots, finely diced
2 sticks Celery, finely chopped
1 bay leaf
3 sprigs Thyme
2 tbsp Parsley, chopped
675g minced lamb, (or beef for a cottage pie)
1 tbsp plain flour
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 pinch salt and fresh ground black pepper

For the topping:
900g Potatoes, cooked in their skins
60g Butter
150ml Milk
1 pinch Nutmeg, freshly grated

Method

1. Take a large deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, allowing plenty of time, until patched with brown at the corners, turning them frequently. Scoop out onto a plate.

2. Raise the heat under the pan and add half the mince. Pat it down flat, and leave to fry without disturbing for several minutes until the underneath has browned properly (this is what gives the cooked mince a good rich brown colour, and its proper, deep, meaty savouriness). Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon.

3. Repeat with the remaining mince.

4. Drain off excess fat from the pan, and then return the mince and vegetables to it. Sprinkle the flour over the mince and vegetables and stir for about 30 seconds. Next add the herbs (tie bay leaf and thyme in a bundle for easy retrieval at the end of the cooking time), together with the water, tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

5. Bring up to the boil, then turn the heat down very low, and leave to simmer quietly for 45-60 minutes or so. Check every now and then, and add a little more water if it is drying out. By the time it is cooked, the mixture should be moist and succulent and thick. If it seems watery carry on cooking to evaporate off some of the liquid. Taste and adjust seasoning, then tip into a pie dish and leave to cool.

6. Set the oven to 190°C/gas 5. Scoop the potato flesh out of the skins, and mash with 45g butter and enough milk to give a mash that is fairly soft, but will hold its shape.

7. Dollop the mashed potato here and there over the mince, then spread down lightly in an even layer. Use the tines of a fork to make wavy lines (or some other interesting pattern) on the surface. Dot with remaining butter.

8. Bake for around 30 minutes until the top is browned and the juices from the meat are oozing and bubbling up round the edge.

Cook's Notes: What is the difference between shepherd's pie and cottage pie? Shepherd's pie is made out of lamb (or mutton), therefore cottage pie is made out of beef.

17. Lasagne 1970s style

Ingredients

Olive oil:
1 large onion, finely chopped
2 garlic cloves, finely chopped
100g salami, or bacon, minced or finely chopped
1kg minced beef
2 tbsp tomato puree
3 tsp dried oregano
2* 400g plum tomatoes, chopped
150ml beef stock, (use instant)
60g Butter
70g plain flour
600ml whole milk
freshly grated nutmeg
250g no-cook lasagne pasta sheets
block Parmesan
100g mozzarella cheese, grated


Method

1. There are two sauces and some layering up to be done, so get everything ready and then you can assemble. You'll need a 20cm by 30cm shallow baking dish (or similar), inside lightly greased with oil.

2. To make the ragù sauce, gently fry the onion and garlic in a wide pan in 2 tbsp oil until softened but not coloured. Tip the salami or bacon in along with the minced beef and stir though, breaking up any clumps of mince. If you've bought a pack of supermarket mince, watch you don't tip the blotting-paper-like wadding attached to the mince's underside into the pan. (How many times have I done that?) Let it fry, moving it around from time to time, for about 4 minutes or until it's faintly browned all over - it will, however, look more an unfortunate grey than brown. Next, season it, then add the tomato puree, oregano, chopped tomatoes and stock. Bring to a good bubble, and let it gently cook for about 20 minutes. It should be thick, gorgeously red, and not watery.

3. To make the white sauce, melt the butter in a saucepan, stir in the flour and let it foam a bit, then slowly add the milk, stirring all the time. Keep stirring over a gentle heat until it thickens and bubbles. Grate in a good shower of nutmeg, add some salt and pepper and stir it through, then remove from the heat.

4. To assemble and bake, spread about a quarter of the meat sauce across the base of the prepared dish, then cover this with a layer of lasagne sheets. Spread this with the thinnest layer of white sauce and grate over some Parmesan. Cover this with more pasta, and do the same again with white sauce and Parmesan. Now, go back to the meat, and spoon in and spread out evenly another quarter of it. Top again with three pasta, white sauce and Parmesan layers. Continue to the top until everything is used up, finishing with a thicker layer of white sauce and then scatter the grated mozzarella all over the top. Slide the dish on the top shelf of a 190°C/ 375°C/ Gas 5 oven and bake for about 40 minutes or until the pasta inside is cooked and the top molten and golden. Eat with a green salad.

18. Chilli con carne

Ingredients

2 large Onions
700g lean stewing beef, fat removed and cut into 1-2cm cubes
5 garlic cloves, crushed
800g tinned chopped tomatoes
2 green peppers, sliced
3 green or red chillies, chopped, seeds left in if you like your chillies fiery
2 tsp ground cumin
1 can red kidney beans, 400g
1 tsp brown sugar

To serve:
125ml Soured cream
2 tbsp coriander leaves, chopped
4 tbsp Cheddar cheese, grated

Method

Heat the olive oil in a casserole,or saucepan and fry the meat until it changes colour - about 5-7 minutes. Add the onion and garlic and stir for a minute or so before tipping in the tinned tomatoes,chopped chillies, peppers, and a good pinch of salt.

Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce. If it gets too dry during cooking, pour in a little more water.


Add the cumin, kidney beans (and a little of the bean liquid,if you like)and the brown sugar. Simmer for a further 10 mins before serving with rice, a spoonful of sour cream, grated cheddar cheese and and coriander leaves as a garnish. For added spicy kick, serve this dish with hot chilli sauce.

19. Moroccan barbecue chicken

Ingredients

2 Lemons, zest only
1 tsp Cumin seeds
2 tsp Coriander seeds
1 tsp coarse sea salt
2 tbsp mixed peppercorns
1 tsp crushed dried chillies
handful coriander leaves, finely chopped
2 - 3 tbsp Olive oil
4 chicken breasts

Method

1. Pound the lemon zest, cumin seeds, coriander seeds, sea salt, mixed peppercorns, chillies and chopped coriander to a coarse consistency, using a pestle and mortar. Stir in the olive oil to form a paste.

2. Smear the chicken breasts with the paste. Cook them on the barbecue over a moderate heat for 10 - 15 minutes or until throughly cooked, turning once during cooking time.

Cook's note: if you do not have a pestle and mortar, put all the ingredients in a freezer bag and pound with a rolling pin.