1. Portuguese pork, bean and chorizo stew

 

Ingredients

600g dried cannellini beans, haricot beans, butter beans or black beans
1.25kg streaky pork
650g rashers of streaky bacon, or pancetta
4 tablespoons Olive oil
450g ham hocks, cut into chunks
450g Onions, roughly chopped
450g Carrots, chopped into 1 cm-thick slices
4 cloves garlic, sliced
2 green peppers, seeded and chopped
1 sprig of Thyme
1 bay leaf
450g very ripe tomatoes, peeled and chopped or 1x 410g tin of chopped tomatoes
450g chorizo sausage, cut into 5mm-thick slices
salt and fresh ground black pepper
1 tsp hot smoked paprika
chopped fresh coriander or flat-leaf parsley, to garnish
crusty bread, to serve

Method

1. Set the beans to soak overnight in plenty of cold water.

2. The next day, cut off and discard the rind from the pork and bacon. Cut the pork and bacon into 2.5-5cm chunks.

3. Heat the olive oil in a heavy-based frying pan. Fry the pork, bacon and ham hock chunks in batches and brown on all sides.

4. Transfer the browned meat to a large casserole dish. Drain the excess fat from the frying pan. Add the onion, carrot, garlic, green peppers, thyme and bay leaf and cook over medium heat for 5 minutes stirring now and then.

5. Transfer the onion mixture to the casserole dish. Add the chopped tomatoes and chorizo. Season generously with freshly ground pepper and mix in the paprika. Add enough water to barely cover the meat.

6. Bring the pork mixture to the boil. Reduce the heat, cover and simmer gently on top of the stove for 2-2 and a half hours or cover and bake in a preheated oven at 160ºC/Gas 3 for the same period.

7. Meanwhile drain and rinse the pre-soaked beans. Place them in a large saucepan and cover generously with cold water.

8. Bring the beans to the boil, reduce the heat and simmer until the beans are tender, around 40 minutes to 1 and a half hours, depending on the type of beans. Drain.

9. Add the cooked beans to the stew 15 or 20 minutes before the end of cooking. Check the seasoning and add salt if required. Sprinkle generously with chopped coriander leaves.

10. Serve the stew with crusty bread.

2. Pork and apple sausages with parsnip mash

Ingredients

900g Potatoes, peeled and cut into chunks
225g Parsnips, peeled and cut into chunks
450g pork and apple sausages
300ml light beer
2 tsp Sugar
1 tbsp gravy granules
1 tsp Butter
dash of Milk


Method

1. Cover the potatoes and parsnips with water in a large saucepan; boil for 10-15 minutes until soft.

2. Meanwhile in a large pan, dry fry the pork and apple sausages for 12-15 minutes until cooked through. Add the light beer and simmer for 2-3 minutes. Add the sugar and gravy granules; cook until thickened.

3. Drain the potatoes and parsnips, and mash with a knob of butter and a dash of milk.

4. Serve the sausages with the potato and parsnip mash and beer gravy.

3. Lasagne al forno

Ingredients

2-3 tbsp Olive oil
25g Butter
2 large Onions, finely chopped
3 celery sticks, finely chopped
2 Carrots, finely diced
3-4 garlic cloves, finely chopped
1kg freshly ground fatty beef, such as chuck
2 fresh bay leaves
225ml Milk
1/3 tsp freshly grated nutmeg
225ml White wine, 225
400g tinned plum tomatoes, roughly chopped
9-10 sheets pre-cooked dried lasagne
90g Parmesan, freshly grated
salt and fresh ground black pepper

For the béchamel sauce:
600ml Milk
2 fresh bay leaves
1 onion, halved
freshly grated nutmeg

Method

1. Warm the oil and butter in a heavy-based casserole over medium heat. Add the onion and gently fry for about 5 minutes until softened and translucent. Add the celery, carrots and garlic, and cook for another couple of minutes, stirring to coat well.

2. Stir in the beef with a large pinch of salt and several grindings of black pepper. Cook, stirring, until the beef has lost its raw pink look.

3. Add the bay leaves and milk, bring to the boil, then simmer gently for about 10 minutes, until the meat has absorbed the milk. Season with a pinch of nutmeg.

4. Pour in the wine and let it simmer until it has evaporated, then add the tomatoes with their juice and stir thoroughly.

5. Cook, uncovered, at a lazy simmer with just an intermittent bubble breaking through the surface, for 3 hours or more. The fat will have separated, but the sauce will not be dry. Taste and correct the seasoning.

6. About 45 minutes before the meat is ready, make the béchamel sauce. Pour the milk into a saucepan with the bay leaf, onion and a generous pinch of nutmeg. Bring to just below the boiling point, then remove from the heat and leave to infuse for 15-20 minutes.

7. Preheat the oven to 180°C/gas 4. Grease a shallow baking dish.

8. Melt the butter in a saucepan, stir in the flour and cook, stirring for 1 minute. Strain the milk, then gradually stir it into the flour mixture to make a thick smooth sauce. Season to taste.

9. Pour some béchamel into the baking dish - enough to just cover the base. Place a layer of lasagne sheets on top, followed by a layer of meat sauce, another layer of béchamel and a good handful of Parmesan. Continue with two or three more layers until both sauces are used up. Add a final sprinkling of Parmesan.

10. Bake in the oven for about 30 minutes until bubbling all over and a knife slips easily through the layers of lasagne.60g Butter
60g plain flour

salt and fresh ground black pepper

4. Beef in guinness pie

Ingredients

115g plain flour
salt and fresh ground black pepper
900g stewing steak, cubed
4 tbsp Olive oil
2 Onions, chopped
1 garlic clove, chopped
3 celery stalks, finely chopped
2 Carrots, peeled and chopped
2 Parsnips, peeled and chopped
800g tinned chopped tomatoes
600ml Guinness
225g button mushrooms
750g Puff pastry
1 egg, beaten

Method

1. Season the flour with salt and freshly ground pepper. Coat the stewing steak in the seasoned flour. Heat the olive oil in a frying pan.

2. In batches, fry the beef until browned. Using a slotted spoon transfer to a casserole dish. Re-heat the frying pan and fry the onion, garlic and celery for 5-10 minutes until softened and fragrant. Add the onion mixture, carrots and parsnips to the casserole.

3. Add chopped tomatoes, Guinness and mushrooms. Season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 2 hours, stirring now and then.

4. Preheat the oven to 190°C/Gas 5. Divide the beef stew among 6 small individual pie dishes. Roll out the pastry and top each pie dish with a puff pastry lid, wetting the rims of the pastry dish with water to help the pastry to stick.

5. Brush the pies with beaten egg and cut a slash in each one. Bake for 45 minutes until the pies are golden-brown. Serve.

5. Moroccan chicken with saffron honey

Ingredients

2 tbsp Olive oil
1 X 1.7 KG chicken, jointed into 8 pieces
1 large onion, roughly chopped
3 garlic cloves, crushed
2 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
800g Tomatoes, roughly chopped
275ml chicken stock or water
1/2 tsp saffron threads
75ml (5 tbsp) Honey
1 tsp orange flower water
25g flaked almonds, toasted
small bunch Coriander, roughly chopped
couscous or flat bread, to serve:

Method

1. Heat 2 tablespoons of olive oil in a heavy-based pan. Season the chicken pieces and quickly brown them on all sides. Set the chicken aside and cook the onion in the same pan until soft and just colouring. Stir in the garlic, cinnamon and ginger, cooking for about a minute. Tip in the tomatoes, mix everything together well, turn down the heat, and cook for a further 15 minutes, stirring from time to time.

2. Boil the water or stock and dissolve the saffron in it. Pour this over the vegetables and bring the whole thing up to the boil. Set the chicken pieces on top, together with any juices that have leached out of them, and spoon the liquid over them. Turn down to a gentle simmer, cover and cook until the chicken is tender - it should take about 30 minutes but check after 25 minutes.

3. Remove the chicken pieces, set them aside, cover and keep warm. Now bring the juices to the boil and simmer until well reduced to a kind of 'cream' - it shouldn't be at all sloppy. Add the honey and continue to cook until well reduced and jam-like. Check the seasoning and add the orange flower water. Put the chicken pieces back and warm them through in the sauce.


4. Serve with a sprinkling of toasted almonds and chopped coriander on top and couscous or flat bread on the side.

6. Rack of lamb niçoise

 

  












Ingredients

1 handful flat-leaf parsley
1/2 tsp chopped rosemary leaves
1/2 tsp chopped thyme leaves
1 garlic cloves, roughly chopped
125g white breadcrumbs, half dry and half fresh
2 French-trimmed racks of lamb
50g Butter
2 tbsp Olive oil
3 tbsp Dijon mustard

For the Niçoise garnish:
3 tbsp Olive oil, plus extra for drizzling
4 small vine-ripened cherry tomatoes
1 tbsp Sugar
1 tbsp Balsamic vinegar
1 large courgette, cut into 5 mm dice
10 black olives, pitted
1 handful fresh basil leaves

Method

1. Put the parsley in a food processor and blend until finely chopped. Add the rosemary, thyme and garlic and blend again. Add the breadcrumbs a handful at a time until you are left with a fine, vivid green mixture.

2. Preheat the oven to 240C/gas 9. Season the lamb all over with salt and pepper.

3. Heat the butter and oil in a large frying pan or roasting tin until hot and foaming. Add the lamb racks and cook, for approximately 5 minutes, or until browned on all sides. Transfer to the hot oven for 4 - 5 minutes or until cooked to your liking, then remove and leave to rest for at least 10 minutes.

4. For the Niçoise garnish: heat 2 tablespoons of olive oil in a small frying pan over a medium heat and cook the courgette for 2-3 minutes, or until softened. Remove from the heat and set aside.

5. Place the cherry tomatoes, still on the vine, in a baking tray and drizzle with the remaining olive oil. Season and sprinkle over the sugar and vinegar. Roast for 5 minutes until the tomato skin starts to blister. Remove and set aside, keeping warm.

6. Brush the lamb with the mustard, then roll it in the breadcrumb mixture to coat all over and return to the oven for 5 minutes.

7. Mix the courgette, olives and basil in a bowl and season. Remove the lamb from the oven and rest it briefly before cutting into slices. Place 2-3 cutlets on each plate, together with a bunch of tomatoes. Spoon the courgette mixture around the lamb and finish with a drizzle of olive oil.

7. Thai style roast beef

Ingredients

3 red chillies, seeds removed, chopped
4 large garlic cloves, chopped
1 piece of fresh root ginger (3cm), chopped
2 tbsp Fish Sauce, (nam pla)
1 tsp brown sugar
1 lime, juice
2 tbsp light Soy sauce
2 tbsp Mirin
2 tbsp groundnut oil
2 tbsp basil leaves, torn
2 tbsp coriander leaves, chopped

For the beef:
500g topside of beef
0.5 tsp Salt
0.5 tsp coarsely ground peppercorns

For the coriander salsa verde:
1 bunch Coriander
1 bunch Mint
1 bunch Basil
1 tbsp best extra-virgin olive oil
0.5 lime, juice
1 tsp brown sugar
1 piece of fresh root ginger (2cm)

Method

1. Place all the marinade ingredients in a blender and process until smooth.

2. Rub the beef with salt and pepper before pouring over the marinade. Put the beef and the marinade in an air-tight plastic bag and leave overnight in a cool place.

3. Preheat the oven to 200C/gas 6. Remove the beef from its bag and place in a roasting tin. Spoon over a couple of tablespoons of the marinade.

4. Roast the beef for 30 minutes, longer if you prefer the meat well-cooked. Spoon over the juices once or twice during cooking.

5. While the beef is roasting, make the salsa. Tip all the salsa ingredients into a blender and process until smooth. Taste for seasoning and serve at room temperature with the hot roast beef.

8. Designer fish and chips with pea emulsion

Ingredients

For the batter:
225g self-raising flour
1 tsp Bicarbonate of soda
300ml water
1 tsp white wine vinegar
4 tbsp bitter ale
1 tbsp finely chopped fresh ginger root

For the fish:
400g brill fillets, skinned and bones removed
1 tbsp chopped coriander
1 tbsp Worcestershire sauce
1 tbsp Soy sauce
Chinese five spice
50g plain flour

For the chips:
4 large baking potatoes, peeled
vegetable oil for deep-frying

For the pea emulsion:
1 egg yolk
2 tbsp frozen petit pois, thawed
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp Olive oil

To serve:
sea salt
Malt vinegar

Method

1. To make the batter; sift the flour and bicarbonate of soda into a mixing bowl.

2. Mix together the water, vinegar, bitter and ginger and pour gradually into the flour, whisking to a smooth batter.

3. Cut the brill fillets into thin strips. Place in a bowl and add the coriander, Worcestershire sauce, soy sauce and five spice powder.

4. Cut the potatoes into chips measuring approximately 1 x 5cm each.

5. Heat the vegetable oil in a deep-fat fryer or large pan to 120C and deep fry the chips for about 5 minutes until soft but not coloured, then drain.

6. Increase the oil temperature to 160C and re-fry the chips until crisp and golden. Season with sea salt.

7. Dust the brill strips with the plain flour and then dip in the batter to coat them.

8. Deep fry in the oil until the batter is crisp.

9. To make the pea emulsion; blend the egg, peas, Dijon mustard and white wine vinegar together.

10. Drizzle in the olive oil, stirring all the time and season to taste with salt and pepper.

11. To serve; stack the chips and arrange the fish fingers on heated plates. Spoon on some of the pea emulsion and a sprinkling of salt and vinegar.

9. Mum's steak and kidney pie

Ingredients

2 tbsp plain flour
salt and fresh ground black pepper
700g lean stewing beef, or chuck steak
225g beef kidneys, cut into chunks
1 tbsp vegetable oil
25g Butter
2 Onions, chopped
2 Bay leaves
170ml stout
400ml strong beef stock
1 tsp gravy, browning

For the ‘rough puff’ pastry:
500g plain strong flour
1/2 tsp Salt
500g Butter
25ml cold water
1 beaten egg, to glaze

To serve:
Buttered spring cabbage
Mashed potato

Method

1. Season the flour and toss the steak and kidney in it to coat.

2. Heat the oil and butter in a large pan and fry the meat for 5 minutes or until brown.

3. Add the onions and cook for another 3-4 minutes, stirring.

4. Add the bay leaves, stout and stock.

5. Stir in the gravy browning and cook for 2-3 minutes, until thickened.

6. Cover and simmer for about 1 hour and 30 minutes, until the meat is tender.

7. For the pastry, mix the flour and salt together and gently add the butter. Make a well adding the water and bring lightly together to make a dough.

8. Roll out into a rectangle and mark into thirds. Fold over the end thirds into the centre one, turn through 90º and repeat two more times. Chill for half an hour.

9. When the meat is cooked, cool slightly and tip into a pie dish. Roll out the pastry on a floured surface a little bigger than the size of the dish using the trimmings to make a strip the width of the rim.

10. Brush the rim of the pie dish with beaten egg and lay the pastry strip on top to make a seal. Brush again with egg and lay the lid on top. Crimp or flute the edges, brush the lid with the remaining egg and make a slit in the top.

11. Bake for about 20 minutes, until golden. Serve with buttered spring cabbage and mashed potato.

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.

20. Black tar duck legs

Ingredients

rind of 1 orange, sliced into matchstick strips
1 star anise pod
2 garlic cloves, chopped
1 tbsp extra virgin olive oil
3 tbsp chestnut honey
1 tbsp tamari, (wheat-free soy sauce)
1 tsp toasted sesame oil
2 tsp black molasses sugar
1 tbsp sherry vinegar
8 duck legs
salt and fresh ground black pepper

Method

1. Preheat the oven to 200°C/gas 6.

2. Bring a small saucepan of water to the boil. Throw in the orange shreds and blanch for 5 minutes. Drain and set aside.

3. Crush the star anise with the garlic, using a pestle and mortar. Mix in the olive oil.

4. Put the honey, tamari, sesame oil, sugar and vinegar in a bowl and mix well to form a glaze.

5. Stir the garlic mixture into the glaze. Season with salt and pepper, then add the orange shreds.

6. Place the duck legs in a roasting pan. Pour the glaze over them, turning to coat.

7. Roast for 20 minutes, then turn legs over and baste with the glaze. Roast for another 20 minutes.

8. Remove the duck from the oven and leave to cool. Scrape the glaze into a bowl and set aside.

9. Light the barbecue about 1 hour before you want to eat. The fire is ready when the coals are uniformly covered with pale grey ash - about 35 minutes.

10. Brush the reserved glaze over the duck legs and finish cooking them on the barbecue - about 20 minutes. Turn them halfway through and brush with the glaze.