1001 Recipes You've Always Wanted to Cook (2015)

Roast Rib of Beef

FAMILY FAVOURITES

You can serve up lots of tasty family-friendly meals if you experiment with the recipes in the following pages. You’ll find something for everyone, from traditional roasts, hearty soups, hotpots and casseroles to time-honoured favourites, including roast chicken and spaghetti Bolognese. And there are quick and easy versions of many classic dishes, including cottage pie, meat loaf, pasties and chilli con carne. They will appeal to children and adults alike - no need to cook one dish for you and another for the kids.

Many of the recipes utilize store-cupboard staples and basic ingredients to create thrifty meals when you are cooking on a budget. In addition, there’s a wide range of vegetable accompaniments and salads to add variety, nutrients and flavour as well as colour and texture.

There’s no need to order a takeaway when you can make a healthier version yourself at home for a fraction of the cost. There are delicious recipes for fish and chips, hamburgers, chicken chow mein and chicken tikka masala.

Some recipes are perfect for everyday suppers while others work well for special occasions and family gatherings. There’s nothing fussy or complicated - this is honest home-cooked food at its comforting best.

FRIED CHICKEN

4 chicken pieces

3 tbsp flour

a good pinch of cayenne pepper

50g/2oz/4 tbsp clarified butter

salt and ground black pepper

green salad to serve

1 Wipe the chicken joints and pat dry with kitchen paper. Season with salt and pepper. Toss the chicken in the flour and cayenne until completely coated.

2 Heat the butter in a large frying pan over a high heat. Add the chicken and cook, turning occasionally, until golden brown on both sides.

3 Reduce the heat and cook for 30-40 minutes until tender. Drain on kitchen paper and serve.

PESTO ROAST CHICKEN

20g/¾oz fresh basil, chopped

3 tbsp freshly grated Parmesan

50g/2oz/⅓ cup pinenuts (pignoli)

4 tbsp olive oil

1 x 1.4kg/3lb chicken

salt and ground black pepper

roast potatoes and green vegetables to serve

1 Preheat the oven to 200°C/400°F/Gas 6. To make the pesto, put the basil, Parmesan, pinenuts and oil in a food processor and mix to a rough paste. (Alternatively, grind the ingredients using a mortar and pestle.) Season to taste.

2 Put the chicken in a roasting pan. Ease your fingers under the skin of the neck end to separate the breast skin from the flesh, then push about three-quarters of the pesto under the skin, using your hands to spread it evenly. Smear the remainder over the chicken legs.

3 Season with pepper and roast for 1 hour 25 minutes or until the chicken is cooked and the juices run clear when the thickest part of the thigh is pierced with a skewer.

4 Cover the chicken loosely with foil and leave to rest for 15 minutes. Carve and serve with roast potatoes and green vegetables or salad.

COCK-A-LEEKIE SOUP

1 x 1.4kg/3lb chicken

2 onions, roughly chopped

2 carrots, roughly chopped

2 celery sticks, chopped

1 bay leaf

25g/1oz/2 tbsp butter

4 large leeks, sliced

125g/4oz/¾ cup ready-to-eat stoned prunes, sliced

salt and ground black pepper

chopped fresh parsley to serve

1 Put the chicken in a large pan with the chopped vegetables, bay leaf and chicken giblets (if available). Add 1.7 litres/3 pints/7½ cups water and bring to the boil, then reduce the heat, cover the pan and simmer gently for 1 hour.

2 Meanwhile, melt the butter in a pan over a low heat, add the leeks and cook gently for 10 minutes or until softened.

3 Remove the chicken from the pan. Strain the stock and set aside. Strip the chicken from the bones and shred roughly. Add to the stock with the prunes and softened leeks.

4 Pour everything back into the pan and bring to the boil. Reduce the heat and season to taste. Cover the pan and simmer for 15-20 minutes.

5 Serve the soup sprinkled with chopped parsley.

TARRAGON CHICKEN BURGER

2 tbsp sunflower oil plus extra to brush

1 onion, finely chopped

2 garlic cloves, crushed

675g/1½lb/3 cups minced (ground) chicken

2 tbsp chopped fresh tarragon

salt and ground black pepper

4 streaky bacon rashers (slices)

4 crusty wholemeal rolls

4 tbsp mayonnaise

salad leaves to serve

1 Heat the oil in a pan and cook the onion and garlic over a low heat for 6-8 minutes until soft. Set aside to cool, then place in a bowl with the chicken, tarragon, salt and pepper. Mix well to combine.

2 Divide the mixture into 4 equal portions and shape them into patties. Brush lightly with oil.

3 Cook the patties under a hot grill (broiler) for 4-6 minutes each side, until cooked through. Remove from the grill and keep warm.

4 Grill (broil) the bacon for 2-3 minutes, until cooked.

5 Split the rolls and arrange the salad leaves on the bottom half of each one. Top with a chicken burger, a spoonful of mayonnaise and a bacon rasher. Place the other half of the roll on top and serve.

ROAST CHICKEN TRAYBAKE

2 garlic cloves

small bunch of fresh basil

small bunch of fresh mint

4 tbsp olive oil

4 chicken joints

1 aubergine (eggplant), chopped

3 sweet potatoes, peeled and cut into wedges

200g/7oz cherry tomatoes

2 yellow (bell) peppers, seeded and chopped

2 courgettes (zucchini), sliced

salt and ground black pepper

1 Blitz the garlic, basil and mint in a food processor or blender. Add 2 tbsp oil gradually through the feed tube until you have a thick aromatic paste.

2 Rub the paste over the chicken joints and place in a bowl. Cover and chill in the refrigerator for at least 30 minutes.

3 Preheat the oven to 200°C/400°F/Gas 6.

4 Put the aubergine, sweet potatoes, tomatoes, peppers and courgettes in a large roasting pan with the remaining oil and season with salt and pepper. Add the marinated chicken.

5 Roast in the oven for 35-40 minutes until the vegetables are tender and the chicken is cooked through.

6 Serve with a crisp salad.

CHICKEN BROTH

4 skinless chicken breasts

3 tbsp pesto

1.2 litres/2 pints/5 cups chicken stock

150g/5oz mushrooms, sliced

1 red chilli, seeded and halved

75g/3oz small soup pasta

2 tbsp soy sauce

a small handful of chopped flat-leaf parsley

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Make a few slashes in the chicken breasts and rub the pesto over the chicken, pushing it into the cuts. Place the chicken in a roasting pan and roast in the oven for 20 minutes.

3 Meanwhile, put the stock in a pan and bring to the boil. Reduce the heat and add the mushrooms, chilli and pasta. Cover the pan and simmer gently for 5 minutes until the pasta is cooked. Stir in the soy sauce.

4 Slice the chicken and add to the broth with the parsley.

5 Ladle into warmed bowls and serve immediately.

CHICKEN AND MUSHROOM PIES

2 tbsp olive oil

2 leeks, finely sliced

2 garlic cloves, crushed

340g/12oz boneless, skinless chicken thighs, cubed

300g/11oz mushrooms, sliced

1 tbsp plain (all-purpose) flour plus extra to dust

150ml/¼ pint/scant ⅔ cup double (heavy) cream

4 tbsp chopped fresh parsley

500g/1lb 2oz puff pastry

1 medium (US large) egg, beaten

salt and ground black pepper

1 Heat the oil in a pan, add the leeks and fry over a medium heat for 5 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook for 10 minutes, stirring. Add the mushrooms and cook for 5 minutes. Stir in the flour.

2 Add the cream and bring to the boil. Cook for 5 minutes to make a thick sauce. Add the parsley and season with salt and pepper. Remove from the heat and leave to cool.

3 Roll out the pastry on a floured surface to a large square. Cut into four squares and brush the edges with water. Spoon the chicken mixture into the centre of each square. Bring each corner of the square up to the middle to make a parcel, leaving a small hole in the top. Brush with beaten egg and put on a baking sheet.

4 Preheat the oven to 200°C/400°F/Gas 6. Cook the pies in the oven for 30-40 minutes until golden brown.

CHICKEN AND HAM PIE

4 cooked chicken breasts, cut into cubes

225g/8oz cooked ham, cubed

150ml/¼ pint/scant ⅔ cup double (heavy) cream

4 tbsp chopped fresh parsley

1 tsp cornflour (cornstarch)

1 tsp Dijon mustard

300g/11oz puff pastry sheet

1 medium (US large) egg, beaten

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the chicken in a large bowl with the ham, cream, parsley, cornflour and mustard. Season with salt and pepper, stir well and spoon into a shallow baking dish.

3 Unroll the puff pastry sheet and drape it over the top of the dish. Trim the edges to fit, then press them down lightly around the rim. Brush the pastry with beaten egg.

4 Cook in the oven for 30-35 minutes until the pastry is golden brown and well risen. Serve hot with vegetables.

CHICKEN AND LEEK PIE

6 large potatoes, peeled and cut into chunks

200g/7oz/¾ cup crème fraîche

3 x 125g/4oz chicken breasts

3 large leeks, thickly sliced

2 garlic cloves, crushed

1 small bunch of fresh parsley, finely chopped

a pinch of freshly grated nutmeg

4 tbsp grated Cheddar cheese

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Cook the potatoes in a pan of lightly salted boiling water until tender. Drain and put them back in the pan. Add 1 tbsp crème fraîche and some salt and pepper, then mash well.

3 Meanwhile, cook the chicken in a frying pan over a low heat for 15 minutes, turning occasionally, until cooked through. Remove the chicken from the pan and place on a board.

4 Add the leeks and garlic to the pan and cook over a low heat for 5 minutes or until softened.

5 Cut the cooled chicken into large chunks. Return to the pan, stir in the remaining crème fraîche and cook for 2-3 minutes until bubbling. Stir in the parsley and nutmeg, season to taste and transfer to an ovenproof dish.

6 Spread the mashed potato over the top, roughing it up with a fork Sprinkle over the grated Cheddar and cook in the oven for 20 minutes or until golden brown. Serve immediately.

CHICKEN RAREBIT

4 large cooked chicken breasts

15g/½oz/1 tbsp butter

1 tbsp plain (all-purpose) flour

125ml/4fl oz/1 cup milk

175g/6oz/1½ cups grated Cheddar or Gruyère

25g/1oz/½ cup fresh white breadcrumbs

1 tsp wholegrain mustard

1 medium (US large) egg yolk

4 x cherry tomatoes on the vine

1 Melt the butter in a pan over a low heat, then stir in the flour and cook for 1 minute. Gradually add the milk, stirring until the mixture thickens to a smooth sauce.

2 Add the cheese, breadcrumbs and mustard to the sauce and cook for 1 minute. Cool a little, then beat in the egg yolk. Preheat the grill (broiler) to medium-high.

3 Preheat the grill (broiler). Spread the paste evenly over each chicken breast and place them in a flameproof dish, then grill (broil) for 2-3 minutes until golden brown.

4 Meanwhile, grill the cherry tomatoes until starting to soften and char. Serve with the hot chicken rarebits.

CHICKEN WITH MANGO COUSCOUS

125g/4oz/⅔ cup couscous

125g/4oz tomato salsa

juice of 2 lemons

2 tbsp chopped fresh coriander (cilantro), plus extra to garnish

1 ripe mango, peeled, stoned and diced

200g/7oz cooked chicken fillets

8 tbsp virtually fat-free fromage frais

4 tsp sweet chilli sauce

salt and ground black pepper

1 Put the couscous in a bowl and pour over 300ml/½ pint/1¼ cups boiling water. Season well with salt and pepper, and leave to stand for 15 minutes.

2 Fluff up the couscous grains with a fork, then stir in the tomato salsa, lemon juice, coriander and mango.

3 Divide the couscous among four serving plates and arrange the chicken on top.

4 Sprinkle with chopped coriander and serve with some fromage frais topped with chilli sauce.

CHICKEN AND PEPPERS

1 red and 1 yellow (bell) pepper, seeded and chopped

1 tbsp chopped fresh oregano

2 tbsp chopped fresh rosemary

2 tbsp olive oil

4 boneless, skinless chicken breasts

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the red and yellow peppers in a bowl with the oregano, rosemary and oil. Season with salt and pepper and mix well.

3 Put the chicken in an ovenproof dish and spoon the peppers over the top. Cook in the oven for 20 minutes until the chicken is cooked through and the peppers are tender.

4 Serve with boiled rice or noodles.

LEMON ROAST CHICKEN

1 x 1.4kg/3lb chicken

2 lemons

1 onion, cut into wedges

fresh sage and rosemary sprigs

2 bay leaves

50g/2oz/4 tbsp butter, cubed

450g/1lb potatoes, cut into large chunks

salt and ground black pepper

salad to serve

1 Preheat the oven to 190°C/375°F/Gas 5.

2 Put the chicken in a roasting pan. Cut 1 lemon into slices and squeeze the juice of the other. Put the onion, some of the herb sprigs and bay leaves inside the chicken. Season with salt and pepper and dot with butter and lemon slices. Arrange the potatoes around the chicken and pour the lemon juice over the top. Scatter with the remaining herbs.

3 Roast in the oven for 1¼ hours, basting halfway through, until the chicken is cooked and the juices run clear when the thickest part of the thigh is pierced with a skewer. Check the potatoes regularly and remove and keep warm when they are golden brown and tender.

4 Rest the chicken for 5 minutes. Carve the chicken and serve with the roast potatoes and a crisp salad.

GRIDDLED CHICKEN WITH RED PESTO

4 x 125g/4oz skinless chicken breasts

8 thin slices pancetta

2 tbsp olive oil plus extra to oil

1 red onion, thinly sliced

2 tbsp red pesto

salt and ground black pepper

torn fresh basil leaves to garnish

boiled rice or pasta to serve

1 Heat an oiled griddle. Season the chicken with salt and pepper and wrap the pancetta around them.

2 Cook on the griddle, skin-side down, over a medium heat for about 20 minutes, turning after 10 minutes, until golden brown and cooked through.

3 Meanwhile, heat the remaining oil in a frying pan and cook the red onion until it is tender and starting to caramelize.

4 Stir in the red pesto and serve sprinkled with basil with some boiled rice or pasta.

CHICKEN AND PAPAYA SALSA

1 tbsp olive oil

4 x 125g/4oz chicken breasts

salt and ground black pepper

rocket (arugula) to serve

balsamic glaze to drizzle

For the papaya salsa

1 papaya, peeled, seeded and diced

3 juicy tomatoes, chopped

1 red chilli, seeded and diced

1 tbsp balsamic vinegar

juice of 1 lime

4 tbsp chopped fresh mint

1 Heat the oil in a frying pan. Season the chicken with salt and pepper and cook in the pan, skin-side down, over a medium heat for 10 minutes. Turn over and cook the other side for 10 minutes until well browned and cooked through.

2 Mix all the salsa ingredients together in a small bowl and season to taste with salt and pepper.

3 Serve the chicken with the salsa on a bed of rocket, drizzled with balsamic glaze..

CHICKEN CHOW MEIN

340g/12oz egg noodles

1 tbsp toasted sesame oil

2 boneless, skinless chicken breasts, cut into thin strips

1 bunch of spring onions (scallions), sliced diagonally

150g/5oz sugarsnap peas, sliced

125g/4oz beansprouts

1 red (bell) pepper, seeded and thinly sliced

125g/4oz sachet chow mein stir-fry sauce

1 Cook the noodles in boiling water for 4 minutes or according to the pack instructions. Drain, rinse thoroughly in cold water, then drain again and set aside.

2 Meanwhile, heat a wok or large frying pan until hot, then add the oil. Add the chicken and stir-fry over a high heat for 3-4 minutes until browned all over. Add the spring onions and sugarsnap peas and stir-fry for 2 minutes. Stir in the beansprouts and red pepper and stir-fry for 2 minutes.

3 Add the drained noodles, then pour in the chow mein sauce and toss together to coat. Stir-fry for 2 minutes and serve.

TANDOORI CHICKEN WITH CARROT RAITA

4 tbsp tandoori paste

340g/12oz/1½ cups natural yogurt

juice of ½ lemon

4 boneless, skinless chicken breasts, cut into slices

1 tbsp oil plus extra to grease

boiled riced to serve

For the carrot raita

1 tsp ghee or oil

1 tsp ground cumin

1 tbsp black mustard seeds

2 large carrots, grated

250g/9oz/1 cup natural yogurt

1 In a bowl, mix the tandoori paste with the yogurt and lemon juice. Add the chicken and stir well to coat. Cover the bowl and leave to marinate in a cool place for at least 4 hours.

2 Preheat the oven to 220°C/425°F/Gas 7.

3 Lightly oil a roasting pan and put the chicken pieces in it in their marinade. Drizzle the remaining oil over the chicken and roast in the oven for 20 minutes or until cooked through.

4 Meanwhile, make the raita. Heat the ghee or oil in a small pan and cook the cumin and mustrd seeds for 2 minutes. Put the carrots in a bowl and pour over some boiling water. Leave to soften for 5 minutes, then drain and refresh in cold water. Drain and squeeze out any excess liquid. Mix with the spices and yogurt in a bowl.

5 Serve the tandoori chicken with the carrot raita and some plain boiled rice.

CHICKEN TIKKA MASALA

2 tbsp vegetable oil or ghee

1 onion, thinly sliced

2 garlic cloves, crushed

6 boneless, skinless chicken thighs, cut into strips

2 tbsp tikka masala paste

1 x 400g/14oz can tomatoes

450ml/¾ pint/1¾ cups hot vegetable stock

225g/8oz/1 cup natural yogurt

2 tbsp mango chutney

boiled rice to serve

1 Heat the oil or ghee in a large pan. Add the onion and cook over a medium heat for 8 minutes until tender and golden. Add the garlic and chicken strips and cook, stirring occasionally, for 5 minutes or until golden brown.

2 Stir in the tikka masala paste, then add the tomatoes and hot stock. Bring to the boil, then reduce the heat, cover the pan and simmer over a low heat for 15 minutes or until the chicken is cooked through.

3 Stir in the yogurt and mango chutney and heat through very gently without boiling.

4 Serve hot on a bed of boiled rice.

GRIDDLED CHILLI CHICKEN

450g/1lb boneless, skinless chicken breasts, cut into strips

grated zest and juice of 2 lemons

2 tbsp olive oil

2 tbsp sweet chilli sauce

salt and ground black pepper

boiled rice and salad to serve

1 Put the chicken in a large bowl and season with salt and pepper. Add the lemon zest and juice, oil and chilli sauce and stir well to coat the pieces of chicken.

2 Heat a griddle over a medium heat. Add the chicken to the hot griddle and cook for 3-4 minutes until golden and sticky, then turn it over and cook the other side.

3 Divide the chicken among four serving plates and serve with rice and salad.

CHICKEN WITH OYSTER SAUCE AND MUSHROOMS

6 tbsp vegetable oil

450g/1lb skinless, boneless chicken breasts, cut into chunks

3 tbsp oyster sauce

1 tbsp light soy sauce

100ml/3½fl oz/⅓ cup hot chicken stock

1 garlic clove, thinly sliced

225g/8oz oyster or shiitake mushrooms, sliced

125g/4oz sugarsnap peas

1 tsp cornflour (cornstarch)

salt and ground black pepper

boiled rice to serve

1 Heat 3 tbsp vegetable oil in a wok or deep frying pan. Add the chicken and stir-fry over a high heat, stirring continuously, for 2-3 minutes until lightly browned all over. Remove from the wok, drain on kitchen paper and set aside.

2 In a bowl, blend the oyster sauce with the soy sauce and hot chicken stock. Add the chicken and mix thoroughly.

3 Heat the remaining oil in the pan over a high heat and stir-fry the garlic for 30 seconds; add the mushrooms and cook for 1 minute. Add the chicken mixture, cover the wok and simmer for 5 minutes.

4 Stir in the sugarsnaps and cook for 2-3 minutes. Blend the cornflour with 1 tbsp water. Remove the wok from the heat and stir in the cornflour mixture. Return to the heat and stir until the sauce thickens.

5 Season with salt and pepper and serve with boiled rice.

EASY TURKEY CURRY

2 tbsp oil

1 large onion, chopped

2 garlic cloves, crushed

1 tsp ground turmeric

a good pinch of chilli powder

1 tsp each ground cumin and ground coriander

1 x 400g/14oz can tomatoes

600g/1lb 5oz cooked turkey

1 tsp garam masala

150g/5oz/scant ⅔ cup natural yogurt

fresh coriander (cilantro) to garnish

boiled rice and mango chutney to serve

1 Heat the oil in a heavy-based pan, add the onion and garlic and cook gently over a low heat until softened and golden. Add the turmeric, chilli powder, ground cumin and coriander and cook, stirring, for 1 minute.

2 Add the tomatoes and bring to the boil. Reduce the heat, cover the pan and simmer for 20 minutes.

3 Remove any skin from the turkey, then cut into chunks. Add to the pan with the garam masala and 4 tbsp yogurt. Cover and cook for 10 minutes, then stir in the remaining yogurt.

4 Garnish with chopped coriander and serve with boiled rice and mango chutney.

CHICKEN QUESADILLAS

1 x 200g/7oz can refried beans

8 flour tortillas

250g/9oz cooked chicken, shredded

4 tbsp hot tomato salsa

2 tbsp chopped fresh coriander (cilantro)

225g/8oz/2 cups grated Cheddar cheese

soured cream and guacamole to serve

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Heat the refried beans in a small pan over a low heat for 2-3 minutes. Spread over four tortillas. Mix the chicken, salsa and coriander together and arrange on top of the refried beans. Sprinkle the cheese over and cover with the remaining tortillas.

3 Place the quesadillas on two baking sheets and cook in the oven for 3-4 minutes each side. Alternatively, microwave for long enough to warm them through and melt the cheese.

4 Serve the hot quesadillas cut into wedges with some soured cream and guacamole.

CHEESEBURGERS

1kg/2¼lb extra-lean minced (ground) beef

1 tbsp tomato ketchup

6 burger buns, halved

sunflower oil to brush

6 thin-cut slices havarti or raclette cheese

6 tbsp mayonnaise

6 lettuce leaves

3 large tomatoes, thickly sliced

6 cocktail gherkins, sliced

1 onion, thinly sliced

salt and ground black pepper

1 Put the minced beef and tomato ketchup in a large bowl and add some salt and plenty of pepper. Mix everything together.

2 Shape into six patties. Cover with clingfilm (plastic wrap) and chill in the refrigerator for at least 1 hour.

3 Heat a large griddle pan until it’s really hot. Put the burger buns, cut-side down, on the griddle and toast.

4 Lightly oil the griddle and cook the burgers over a medium heat for 3-4 minutes, then turn the burgers over. Put a slice of cheese on top and cook for 3 minutes.

5 Spread the mayonnaise on the burger buns. Add the lettuce, tomatoes, gherkins and onion rings. Add the cooked burgers and sandwich with the top of each bun.

ROAST RIB OF BEEF

2.5kg/5½lb rib of beef

1 tbsp plain (all-purpose) flour

1 tbsp mustard powder

150ml/¼ pint/scant ⅔ cup red wine

600m/1 pint/2½ cups beef stock

600m/1 pint/2½ cups boiling water (or vegetable water)

1 tbsp redcurrant jelly, apple jelly or cranberry sauce

salt and ground black pepper

roast potatoes and vegetables to serve

mustard or horseradish sauce to serve

1 Preheat the oven to 230°C/450°F/Gas 8.

2 Put the beef, fat-side up, in a roasting pan. Mix the flour, mustard, salt and pepper and rub over the beef.

3 Roast in the centre of the oven for 30 minutes. Reduce the temperature to 220°C/425°F/Gas 7 and cook for 1-2 hours (depending on how well cooked you like your beef), basting occasionally with the fat.

4 Put the beef on a carving dish, cover loosely with foil and leave to rest while you make the gravy.

5 Skim off most of the fat from the roasting pan and place on the hob. Add the wine and boil until very syrupy. Pour in the stock and boil until syrupy. Add the water and fruit jelly or sauce and boil until syrupy. Check the seasoning.

6 Carve the beef. Serve with gravy, roast potatoes and vegetables with mustard or horseradish sauce.

COTTAGE PIE

1 tbsp olive oil

1 onion, chopped

2 carrots, diced

450g/1lb/2 cups minced (ground) beef

1 tbsp plain (all-purpose) flour

450ml/¾ pint/1¾ cups hot beef stock

3 tbsp tomato paste

2 tbsp Worcestershire sauce

125g/4oz/1 cup frozen peas

1kg/2¼lb potatoes, chopped

25g/1oz/2 tbsp butter

4-5 tbsp milk

salt and ground black pepper

1 Preheat the oven to 200ºC/400°F/Gas 6.

2 Heat the oil in a large pan, add the onion and carrot and cook over a low heat for 15 minutes until softened.

3 Add the beef and cook, stirring, for 4-5 minutes until brown. Stir in the flour and then the hot stock and tomato paste and bring to the boil. Add the Worcestershire sauce, carrots and peas and season with salt and pepper. Reduce the heat, cover the pan and cook for 15 minutes.

4 Meanwhile, cook the potatoes in a large pan of salted water for 20 minutes or until soft. Drain and mash until smooth. Beat in the butter and milk and season to taste.

5 Spoon the meat mixture into a large ovenproof dish and cover with the mashed potato. Use a fork to rough up the top. Cook in the oven for 20-25 minutes until the topping is golden brown. Serve immediately.

MEAT LOAF

2 tbsp oil

1 onion, finely chopped

1 garlic clove, crushed

450g/1lb/2 cups minced (ground) beef

50g/2oz/1 cup fresh breadcrumbs

2 tbsp grated Parmesam

1 tbsp chopped fresh parsley

3 tbsp tomato paste

1 tsp mustard

1 medium (US large) egg, beaten

salt and ground black pepper

1 Preheat the oven to 180°C/350°F/Gas 4. Grease and base line a 450g/1lb loaf tin.

2 Heat the oil in a frying pan, add the onion and cook over a low heat for 10 minutes until softened. Add the paprika and cook for 1 minute. Turn the mixture into a large bowl.

3 Add the minced beef, breadcrumbs, Parmesan, parsley, tomato paste, mustard, beaten egg and seasoning. Stir until evenly mixed. Spoon the mixture into the prepared loaf tin, level the surface and cover tightly with foil.

4 Stand the loaf tin in a roasting pan and pour in water around it to a depth of 2.5cm/1in. Cook in the oven for 1½ hours.

5 Turn out, cut into slices and serve hot or cold.

CHILLI CON CARNE

2 tbsp olive oil

450g/1lb/2 cups minced (ground) beef

1 large onion, finely chopped

1 tsp hot chilli powder

3 tbsp tomato paste

300ml/½ pint/1¼ cups hot beef stock

1 x 400g/14oz can chopped tomatoes

1 x 400g/14oz can red kidney beans, drained and rinsed

1 bunch of fresh coriander (cilantro), chopped

salt and ground black pepper

1 Heat 1 tbsp oil in a large non-stick pan and cook the minced beef for 10 minutes over a medium heat until well browned, stirring. Remove and set aside.

2 Add the remaining oil to the pan and cook the onion for 10 minutes or until softened. Add the chilli powder and cook for 1 minute, then return the minced beef to the pan. Add the tomato paste, hot stock and tomatoes. Bring to the boil, then reduce the heat and simmer, uncovered, for 35-40 minutes until the sauce is well reduced.

3 Stir in the kidney beans and coriander, season with salt and pepper and simmer for 5 minutes.

4 Serve with boiled rice or tortilla chips and salsa, soured cream and grated Cheddar or Monterey Jack cheese.

CHILLI STEAK STIR-FRY

1 red chilli, finely chopped

1 garlic clove, chopped

2 tbsp soy sauce

2 tbsp sweet chilli sauce

340g/12oz lean rump steaks, cut into thin slices

1 tbsp oil

300g/11oz cooked egg noodles

1 onion, thinly sliced

1 green (bell) pepper, seeded and sliced

2 carrots, cut into matchsticks

225g/8oz beansprouts

1 Put the chilli, garlic, soy and chilli sauces in a shallow bowl and mix well. Add the steak and turn to coat.

2 Heat the oil in a wok or deep frying pan over a high heat. Remove the steaks from the marinade, reserving it, and cook for 1-2 minutes each side.

3 Add the noodles, onion, green pepper and carrots to the wok and stir-fry over a high heat for 2-3 minutes. Add the beansprouts and the marinade and stir-fry for 2 minutes.

4 Toss everything together and serve immediately.

SWEET CHILLI BEEF STIR-FRY

2 tbsp soy sauce

1 tsp grated fresh root ginger

1 garlic clove, crushed

1 red chilli, seeded and chopped

400g/14oz steak, cut into strips

1 tbsp chilli oil

1 broccoli head, cut into small pieces

200g/7oz sugarsnap peas

1 yellow (bell) pepper, seeded and cut into strips

1 Put the soy sauce, ginger, garlic and chilli in a shallow dish and stir well. Add the steak and stir to coat.

2 Heat the oil in a wok or deep frying pan over a high heat until it is very hot. Remove the strips of beef from the marinade and stir-fry for 2-3 minutes until tender.

3 Add the broccoli, sugarsnap peas, yellow pepper and the reserved marinade to the wok. Stir-fry for 5 minutes until the vegetables start to soften.

4 Serve immediately with boiled rice.

SPICY BOLOGNESE

1 tbsp olive oil

1 large onion, finely chopped

1 red chilli, seeded and diced

450g/1lb/2 cups minced (ground) beef

125g/4oz smoked bacon, diced

1 green (bell) pepper, seeded and finely chopped

1 x 400g/14oz can tomatoes

125ml/4fl oz/½ cup red wine

a pinch of sugar

300g/11oz spaghetti

5 tbsp grated Cheddar cheese

2 tbsp chopped fresh parsley

salt and ground black pepper

1 Heat the oil in a large pan over a medium heat. Add the onion and chilli and fry for 10 minutes until softened. Add the minced beef and bacon and cook, stirring occasionally, for 5 minutes until well browned.

2 Stir in the green pepper, tomatoes, wine and sugar. Season with salt and pepper and bring to the boil, then reduce the heat and simmer gently for 30 minutes.

3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.

4 Just before serving, stir the grated Cheddar and parsley into the sauce. Toss with the cooked spaghetti.

SPAGHETTI BOLOGNESE

2 tbsp olive oil

1 onion, finely chopped

2 carrots, diced

3 celery sticks, diced

2 garlic cloves, crushed

450g/1lb/2 cups minced (ground) beef

2 tbsp tomato paste

300ml/½ pint/1¼ cups red wine

1 x 400g/14oz can chopped tomatoes

a few fresh thyme sprigs

salt and ground black pepper

450g/1lb spaghetti

4 tbsp freshly grated Parmesan

1 To make the Bolognese sauce, heat the oil in a large pan, add the onion, carrots and celery and fry over a medium heat for 10 minutes or until tender. Add the garlic and cook for 1 minute.

2 Add the minced beef and cook, stirring occasionally, until browned. Stir in the tomato paste and wine and bring to the boil. Add the tomatoes and thyme, and season with salt and pepper. Bring back to the boil, then reduce the heat and simmer gently for 20 minutes.

3 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain well, then return to the pan.

4 Add the Bolognese sauce and toss together. Divide among four shallow bowls and sprinkle with Parmesan.

CLASSIC LASAGNE

1 quantity Bolognese sauce (see above)

butter to grease and dot

12 fresh lasagne sheets

1 quantity of béchamel sauce

4 tbsp freshly grated Parmesan

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Spoon one-third of the Bolognese sauce over the bottom of a greased 2.3 litre/4 pint ovenproof dish. Cover with a layer of 4 lasagne sheets, then a layer of béchamel sauce. Repeat these layers twice more, finishing with a layer of béchamel to cover the lasagne.

3 Sprinkle the Parmesan over the top and dot with butter. Stand the dish on a baking sheet and cook in the oven for 45 minutes or until golden brown and bubbling.

ROAST LEG OF LAMB

2.5kg/5½lb leg of lamb

4 fresh rosemary sprigs

4 garlic cloves, cut into slivers

1 large onion, thickly sliced

2 lemons, cut into quartered

salt and ground black pepper

vegetables to serve

1 Take the lamb out of the refrigerator 1 hour before roasting. Pat dry with kitchen paper.

2 Preheat the oven to 220°C/425°F/Gas 7. Cut the rosemary into smaller sprigs. Make small, deep slits all over the meat and insert the garlic slivers and rosemary sprigs into them. Season with salt and pepper.

3 Put the onion in the bottom of a roasting pan. Place the lamb, fat-side up, on top of the onion. Tuck the lemon quarters into the gaps around the meat.

4 Reduce the oven temperature to 190°C/375°F/Gas 5. Roast the lamb for 15 minutes per 450g/1lb for pink meat, or for longer if you like it well cooked.

5 Remove the lamb and cover loosely with foil. Rest for 20 minutes before carving into thin slices.

LANCASHIRE HOTPOT

12 lamb cutlets

2 onions, sliced

2 large carrots, sliced

leaves from 2 fresh thyme sprigs

750ml/1¼ pints/3 cups hot lamb or beef stock

450g/1lb potatoes, sliced

25g/1oz/2 tbsp butter

salt and ground black pepper

1 Preheat the oven to 180ºC/350°F/Gas 4.

2 Put a layer of lamb cutlets in a large casserole. Cover with a layer of onions and carrots and a sprinkling of thyme. Season with salt and pepper. Layer the remaining lamb, onions, carrots and thyme in the same way.

3 Pour in enough hot stock to almost cover the meat. Top with an overlapping layer of potatoes. Season, cover the casserole and cook in the oven for 2 hours.

4 Increase the oven temperature to 230ºC/450°F/Gas 8. Remove the lid and dot the top of the casserole with butter. Cook for 30 minutes, uncovered, until the potatoes are crisp and golden brown.

IRISH STEW

700g/1½lb middle neck lamb cutlets, fat trimmed

2 onions, thinly sliced

450g/1lb potatoes, thinly sliced

2 tbsp chopped fresh parsley

1 tbsp dried thyme

300ml/½ pint/1¼ cups meat stock

salt and ground black pepper

1 Preheat the oven to 170°C/325°F/Gas 3.

2 Layer the meat, onions and potatoes in a deep casserole, sprinkling herbs and seasoning between the layers. Finish with a layer of potato, overlapping the slices.

3 Pour the stock over the potatoes. Cover with greaseproof paper and a lid. Cook in the oven for 2 hours.

4 Preheat the grill (broiler). Remove the lid and paper from the casserole and brown the top of the potatoes under the grill.

5 Serve immediately.

CORNISH PASTIES

450g/1lb stewing steak or beef skirt, diced

300g/11oz potatoes, diced

300g/11oz swede (rutabaga), peeled and diced

1 onion, finely chopped

1 tbsp chopped fresh parsley

500g/1lb 2oz shortcrust pastry,

flour to dust

1 medium (US large) egg, beaten

salt and ground black pepper

1 Preheat the oven to 220°C/425°F/Gas 7.

2 Put the steak in a bowl with the potato, swede and onion. Add the chopped parsley and seasoning, then mix well.

3 Divide the pastry into six and roll out each piece on a lightly floured surface to a 20cm/8in round. Spoon the filling on to one half of each round.

4 Brush the edges of the pastry with water, then fold the uncovered side over to make pasties. Press the edges firmly together to seal and crimp them. Put on a baking sheet.

5 Brush the pasties with beaten egg to glaze and bake in the oven for 15 minutes. Reduce the oven temperature to 170°C/325°F/Gas 3 and bake for 1 hour.

6 Serve the pasties warm or cold.

STUFFED PORK TENDERLOINS

4 tbsp olive oil

1 onion, finely chopped

1 tbsp chopped fresh thyme

6 dried apricots, diced

50g/2oz/1 cup fresh white breadcrumbs

2 pork fillets (tenderloins)

200ml/7fl oz/¾ cup hot chicken stock

50ml/2fl oz/¼ cup red wine

1 tbsp redcurrant jelly

salt and ground black pepper

mashed potato and carrots to serve

1 Heat 2 tbsp oil in a pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the thyme and cook for 1 minute. Stir in the apricots and breadcrumbs. Season with salt and pepper and set aside to cool.

2 Preheat the oven to 190°C/375°F, Gas 5.

3 Cut each pork fillet lengthways down the middle, almost but not quite through. Open out and spoon half the breadcrumb mixture along each fillet. Bring the sides over to enclose the filling and tie with string at intervals to secure.

4 Heat the remaining oil in a roasting pan on the hob, add the pork and brown all over. Cook in the oven for 40-45 minutes.

5 Remove the pork, cover loosely with foil and set aside to rest. Add the hot stock and red wine to the roasting pan and bring to the boil, stirring. Add the redcurrant jelly and season to taste. Simmer for 5 minutes until syrupy.

6 Cut the pork into slices and serve with the sauce, mashed potato and carrots.

LIVER AND ONIONS

25g/1oz/2 tbsp butter

3 large onions, thinly sliced

1 tsp chopped fresh sage

450g/1lb calf’s or lamb’s liver, cut into thin strips

salt and ground black pepper

1 Melt the butter in a frying pan, add the onions and fry gently over a low heat until they start to colour. Add the sage and season to taste. Cover the pan and simmer very gently for 10 minutes or until the onions are really tender.

2 Add the liver to the onions, increase the heat slightly and cook for 5 minutes, stirring all the time, until the liver is just cooked. Serve immediately with the onions.

PEA AND HAM SOUP

450g/1lb dried yellow or green split peas, soaked overnight

2 tbsp olive oil

1 large onion, finely chopped

1 garlic clove, crushed

1.7 litres/3 pints/7½ cups ham or vegetable stock

1 bouquet garni

leaves stripped from 2 fresh thyme sprigs

340g/12oz cooked ham, diced

salt and ground black pepper

1 Drain the soaked split peas. Heat the oil in a large pan, add the onion and garlic and cook over a low heat for 10 minutes or until the onion is soft.

2 Add the drained split peas to the pan with the stock. Bring to the boil and skim the surface. Add the bouquet garni and thyme, then reduce the heat, cover the pan and simmer for 1 hour or until the peas are very soft.

3 Stir in the ham and season to taste with salt and pepper. Discard the bouquet garni.

4 Ladle the soup into warmed bowls and serve.

SPICED PORK CHOPS WITH APPLE MASH

5 large potatoes, chopped

4 lean pork chops

25g/1oz/2 tbsp butter plus a knob

2 apples, peeled, cored and diced

4 tbsp chopped fresh parsley

1 tsp wholegrain mustard

salt and ground black pepper

1 Boil the potatoes in a pan of lightly salted water for 15 minutes or until tender. Drain and mash.

2 Heat the butter in a pan. Add the chops and fry for 5 minutes on each side. Remove and keep warm.

3 Melt a knob of butter in another pan. Add the apples and cook, stirring, for 2-3 minutes until starting to soften. Beat into the mashed potato with the parsley, mustard and seasoning and serve with the pork chops.

ROAST PORK WITH APPLE SAUCE

1.6kg/3½lb boned rolled loin of pork

olive oil to rub

1kg/2¼lb cooking (green) apples, peeled, cored and chopped

2 tbsp sugar

ground cinnamon to dust

1 tbsp plain (all-purpose) flour

300ml/½ pint/1¼ cups hot chicken stock

300ml/½ pint/1¼ cups cider

salt and ground black pepper

roast potatoes and vegetables to serve

1 Score the pork skin, sprinkle with plenty of salt and leave at room temperature for 1 hour.

2 Preheat the oven to 220°C/425°F/Gas 7.

3 Wipe the salt off the pork skin, rub with oil and sprinkle with more salt. Place the pork in a roasting pan, skin-side up, and roast in the oven for 30 minutes. Reduce the oven temperature to 190°C/375°F/Gas 5 and roast for 1½ hours or until cooked.

4 Meanwhile, put the apples in a pan with the sugar and 2 tbsp water. Cover with a tight-fitting lid and cook over a low heat until just soft. Dust with cinnamon and set aside.

5 Remove the pork from the pan and set aside to rest. Skim off most of the fat, leaving about 1 tbsp and stir in the flour and then the hot stock and cider. Bring to the boil and boil hard for 2-3 minutes. Season and pour the gravy into a jug.

6 Carve the pork and serve with the apple sauce, gravy, some roast potatoes and vegetables.

TOAD IN THE HOLE

125g/4oz/1 cup plain (all-purpose) flour, sifted

2 large eggs, lightly beaten

150ml/¼ pint/scant ⅔ cup milk

2 tbsp oil

4 pork sausages

salt and ground black pepper

broccoli to serve

1 Preheat the oven to 220°C/425°F/Gas 7.

2 Put the flour in a bowl, make a well in the centre and pour in the eggs and milk. Beat vigorously and season well with salt and pepper. Let the batter stand for 10 minutes.

3 Put the oil and sausages in a 600ml/1 pint shallow ovenproof dish and cook in the oven for about 10 minutes, turning the sausages once or twice.

4 Pour in the batter and return to the oven for 15-20 minutes until the batter is well risen, crisp and golden brown all over. Serve immediately with broccoli.

VENISON SAUSAGES

12 venison sausages

6 tsp redcurrant jelly

mashed potatoes to serve

For the red onion marmalade

450g/1lb red onions, chopped

2 tbsp olive oil

4 tbsp red wine vinegar

2 tbsp brown sugar

salt and ground black pepper

1 Preheat the oven to 220ºC/425°F/Gas 7.

2 Put the sausages in a small roasting pan. Roast in the oven for 25 minutes, turning once or twice. Spoon the redcurrant jelly over them and return to the oven for 10 minutes.

3 Meanwhile, make the red onion marmalade. Gently cook the red onions in the oil over a very low heat for 20 minutes. Add the vinegar, sugar and seasoning. Simmer for 5 minutes or until the onions are very tender.

4 Serve the sausages with the red onion marmalade and some mashed potatoes.

SMOKED HADDOCK KEDGEREE

175g/6oz/¾ cup long-grain rice

450g/1lb smoked haddock fillets

2 medium (US large) eggs, hard-boiled and shelled

50g/2oz/4 tbsp butter

salt and cayenne pepper

chopped fresh parsley to garnish

1 Cook the rice according to the pack instructions.

2 Meanwhile, put the haddock in a large frying pan with just enough water to cover. Simmer very gently for about 10-15 minutes until tender. Drain, skin and flake the fish, discarding any bones.

3 Chop one egg and slice the other. Melt the butter in a pan, add the cooked rice, haddock, chopped egg and seasoning to taste. Stir over a low heat for 5 minutes.

4 Serve garnished with parsley and the sliced egg.

QUICK FISH AND CHIPS

sunflower oil for deep-frying

50g/2oz/½ cup self-raising (self-rising) flour plus extra to coat

50g/2oz/½ cup cornflour (cornstarch)

1 medium (US large) egg white

125ml/4fl oz/½ cup cold sparkling water

4 x 150g/4oz cod or haddock fillets

900g/2lb potatoes, cut into chips

salt and ground black pepper

salt and vinegar to serve

1 Heat the oil in a deep-fryer to 190°C/375°F.

2 To make the batter, mix the flour, cornflour and salt and pepper in a large bowl. Whisk the egg white until frothy. Whisk the water into the flour, a little at a time, and then whisk in the egg white.

3 Coat two fish fillets lightly with flour and then dip into the batter, allowing some to drip off.

4 Put half the chips into the deep-fryer, then add the battered fish. Fry for 6 minutes or until just cooked, then remove and drain on kitchen paper. Keep warm.

5 Dip the remaining fish fillets into the flour and batter, then deep-fry with the remaining chips.

6 Serve immediately with salt and vinegar.

CAULIFLOWER CHEESE

1 cauliflower

1 quantity béchamel sauce

2 tsp Dijon mustard

125g/4oz/1 cup grated Cheddar cheese, plus extra to sprinkle

salt and ground black pepper

a good pinch of cayenne pepper

1 Remove the outer leaves from the cauliflower and cut into four pieces or smaller florets.

2 Cook the cauliflower in a pan of lightly salted boiling water for 10-15 minutes until tender but not mushy. Drain well and place in an ovenproof dish. Preheat the grill (broiler) to hot.

3 Stir the mustard and grated Cheddar into the hot béchamel sauce until it melts. Pour over the cauliflower. Sprinkle with a little grated cheese, black pepper and cayenne.

4 Grill (broil) for 2-3 minutes until golden brown and bubbling.

SPICED SAAG ALOO

2 tbsp vegetable oil

1 onion, thinly sliced

2 garlic cloves, crushed

1 tbsp black mustard seeds

1 tsp each cumin seeds, ground turmeric and garam masala

900g/2lb potatoes, cubed

salt and ground black pepper

450g/1lb baby spinach leaves

1 Heat the oil in a pan and fry the onion over a medium heat for 10 minutes or until golden, stirring occasionally.

2 Add the garlic, mustard and cumin seeds, garam masala and turmeric and cook for 1 minute. Add the potatoes, salt and pepper and 150ml/¼ pint/scant ⅔ cup water.

3 Cover the pan, bring to the boil, then reduce the heat and cook gently for 30 minutes until tender and most of the liquid has been absorbed.

4 Stir in the spinach and cook until it starts to wilt. Serve immediately with curry or boiled rice.

MACARONI CHEESE

340g/12oz macaroni

1 quantity béchamel sauce

½ tsp grated nutmeg

225g/8oz/2 cups grated Cheddar cheese

3 tbsp fresh white breadcrumbs

salt and ground black pepper

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain well.

2 Make the béchamel sauce and stir in the grated nutmeg with the pasta and most of the cheese. Mix well, then transfer to an ovenproof dish.

3 Preheat the grill (broiler) to high. Sprinkle the breadcrumbs and remaining cheese over the top and pop under the grill for 4-5 minutes until golden brown and bubbling. Serve hot.

QUICHE LORRAINE

225g/8oz shortcrust pastry

flour to dust

For the filling

25g/1oz/2 tbsp butter

1 small onion, finely chopped

225g/8oz unsmoked streaky bacon, chopped

4 large eggs, beaten

400ml/14fl oz/1⅔ cups crème fraîche

100g/4oz/1 cup grated Gruyère or Cheddar cheese

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Roll out the pastry on a lightly floured surface and use to line a 23cm/9in deep, loose-based tart tin. Line with parchment paper and baking beans and bake in the oven for 15 minutes. Remove the paper and return to the oven for a further 5 minutes. Reduce the oven temperature to 190°C/375°F/Gas 5.

3 Melt the butter in a frying pan, add the onion and cook for 5 minutes over a medium heat. Add the bacon and cook, stirring, until golden brown.

4 Mix the eggs with the crème fraîche and grated cheese, and season with salt and pepper. Put the bacon mixture in the pastry case and pour over the egg mixture to fill the case.

5 Cook in the oven for 30-35 minutes until golden brown and just set. Serve lukewarm or cold, cut into wedges.

CHICKPEA AND SPINACH PILAFF

2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

25g/1oz/2 tbsp butter

1 tsp cumin seeds

175g/6oz/¾ cup long-grain rice

600ml/1 pint/2½ cups hot vegetable stock

1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed

340g/12oz baby spinach leaves

salt and ground black pepper

natural yogurt to serve

1 Heat the oil in a large pan over a low heat. Add the onion and garlic and cook for 10 minutes, stirring, until tender.

2 Add the butter, then stir in the cumin seeds and rice. Cook for 2 minutes, then add the hot stock. Bring to the boil, then reduce the heat and simmer for 10-12 minutes until most of the liquid has been absorbed and the rice is tender.

3 Remove the pan from the heat and stir in the chickpeas and spinach. Cover with a lid and leave to stand for 5 minutes until the spinach has wilted and the chickpeas are heated through. Season to taste with salt and pepper.

4 Fluff up the rice grains with a fork and serve immediately with some natural yogurt.

FETTUCCINE CARBONARA

340g/12oz fettuccine

175g/6oz smoked bacon, diced

1 tbsp olive oil

2 large egg yolks

150ml/¼ pint/scant ⅔ cup double (heavy) cream

50g/2oz Parmesan, grated

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain.

2 Meanwhile, fry the bacon in the oil until golden brown and crisp. Add to the drained pasta and keep hot.

3 Beat the egg yolks and cream together in a bowl.

4 Stir into the pasta with the Parmesan and parsley, mixing well. Season to taste and serve immediately.

SPICY RICE BAKE

3 tbsp olive oil

1 large red onion, thinly sliced

1 red chilli, seeded and sliced

juice of 1 lime

1 tbsp brown sugar

340g/12oz/1½ cups basmati rice

1 bunch of fresh mint, chopped

a few fresh basil leaves, torn

3 tbsp toasted flaked almonds

salt and ground black pepper

1 Heat the oil in a frying pan and fry the onion for 10 minutes over a medium heat until golden and tender. Add the chilli, lime juice and sugar. Cool, then cover and chill.

2 Meanwhile, cook the rice according to the pack instructions. Spread on a baking sheet and leave to cool, then chill.

3 Preheat the oven to 200°C/400°F/Gas 6.

4 Put the rice in a shallow ovenproof dish. Stir in the onion mixture and season with salt and pepper.

5 Bake in the oven for 20 minutes until piping hot. Stir in the mint, basil and almonds and serve immediately.

SPINACH AND RICOTTA CANNELLONI

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 x 400g/14oz can tomatoes

2 tsp balsamic vinegar

450g/1lb spinach

500g/1lb 2oz/3 cups ricotta cheese

1 large (US extra-large) egg, beaten

4 tbsp freshly grated Parmesan

freshly grated nutmeg

12 cannelloni tubes

125g/4oz mozzarella, cubed

salt and ground black pepper

1 Heat the oil in a pan and gently cook the onion over a low heat for 10 minutes or until softened. Add the garlic and cook for 1 minute. Pour in the tomatoes and bring to the boil. Reduce the heat and simmer for 20 minutes or until slightly thickened. Add the balsamic vinegar.

2 Meanwhile, wash the spinach, discarding any tough stalks, and put in a large pan over a low heat. Cover the pan and cook for 2 minutes, shaking, until it wilts. Drain well in a colander, pressing down with a saucer, and roughly chop.

3 Preheat the oven to 180°C/350°F/Gas 4 and lightly oil a baking dish. Mix together the ricotta, egg, Parmesan and nutmeg with the spinach. Season with salt and pepper.

4 Use the spinach mixture to fill the cannelloni tubes and put in the baking dish in a single layer. Pour the tomato sauce over and dot with the mozzarella.

5 Bake in the oven for 30 minutes or until golden brown.

SQUID AND TOMATO PASTA

450g/1lb spaghetti

2 tbsp olive oil

2 garlic cloves, chopped

a pinch of dried chilli flakes

12 cherry tomatoes, chopped

2 squid, cleaned and sliced

salt and ground black pepper

lemon wedges to serve

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Heat the oil in a pan and add the garlic. Cook for 1 minute, then add the chilli flakes and cook for 1 minute.

3 Stir in the tomatoes and squid and cook for 5 minutes until the squid is tender. Season with salt and black pepper.

4 Drain the pasta, return to the pan and add the sauce. Toss together and serve with lemon wedges.

BOULANGERE POTATOES

butter to grease

1kg/2¼lb potatoes, peeled

1 tbsp fresh thyme leaves

475ml/16fl oz/scant 2 cups hot vegetable stock

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6. Butter a large ovenproof dish.

2 Slice the potatoes very thinly, preferably with a mandolin. Arrange half the slices in a layer in the buttered dish. Sprinkle with some of the thyme and salt and pepper and cover with the rest of the potatoes.

3 Pour the hot stock over the top and place a sheet of buttered parchment paper on top of the potatoes.

4 Cook in the oven for 30 minutes, then remove the parchment paper and cook uncovered for 1 hour until the potatoes are cooked and crisp and golden brown on top. Serve hot.

SPICED POTATO WEDGES

4 large sweet potatoes

3 large baking potatoes

4 tbsp olive oil

a pinch of dried chilli flakes

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Cut the sweet potatoes and baking potatoes into wedges and place in a bowl. Pour the oil over, then sprinkle over the chilli flakes and season with salt and pepper.

3 Arrange the potato wedges in a large roasting pan and cook in the oven for 40-45 minutes, turning occasionally, until tender and golden brown. Serve immediately.

ROAST POTATOES

1.5kg/3lb 5oz potatoes, cut into large chunks

4 tbsp duck fat or olive oil

sea salt

1 Put the potatoes in a large pan of salted water. Cover and bring to the boil. Boil for 6-7 minutes, then drain well.

2 Return the potatoes to the warm pan and shake them roughly, so they become fluffy around the edges.

3 Preheat the oven to 220°C/425°F/Gas 7.

4 Heat the fat or oil in a large roasting pan on the hob. When it sizzles, add the potatoes. Baste the potatoes, taking care as the fat will splutter.

5 Roast the potatoes in the oven for 1 hour, then reduce the oven temperature to 200°C/400°F/Gas 6 and roast for 40 minutes. Turn the potatoes only once during cooking to crisp and brown them.

6 Season with a little salt just before serving.

OVEN CHIPS

900g/2lb potatoes

3 tbsp olive oil

sea salt flakes

1 Preheat the oven to 240°C/475°F/Gas 9.

2 Peel the potatoes and cut into chips. Add to a pan of lightly salted boiling water, cover and bring back to the boil, then boil for 2 minutes. Drain well and pat dry with kitchen paper.

3 Transfer the potatoes to a large roasting pan. Toss with olive oil and season lightly with sea salt.

4 Bake for 35-40 minutes or until golden brown and cooked, turning occasionally. Drain on kitchen paper and serve.

BUBBLE AND SQUEAK

900g/2lb potatoes, cut into chunks

50g/2oz/4 tbsp butter

1 large onion, chopped

2 large leeks, shredded

225g/8oz green cabbage, shredded

flour to dust

2 tbsp oil

salt and ground black pepper

1 Cook the potatoes in a large pan of lightly salted boiling water until tender, then drain and mash.

2 Heat half the butter in a large non-stick frying pan and cook the onion, leeks and cabbage over a low heat for 10 minutes, stirring, or until tender and starting to colour.

3 Mix the cooked vegetables with the mashed potatoes and season with salt and pepper. Leave to cool, then mould into 12 patties and dust with flour.

4 Heat the oil and remaining butter in a non-stick frying pan and cook the patties for 4 minutes on each side or until they are golden brown. Serve immediately.

ROAST PARSNIPS

4 tbsp duck fat or sunflower oil

8 thick parsnips, quartered lengthways

3 tbsp semolina (farina)

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the fat or oil in a large roasting pan and pop it in the oven to get spitting hot.

3 bring the parsnips to the boil in a pan of cold salted water. Boil for 5 minutes, then drain and leave in the colander for a few minutes. Put the semolina on a plate and use to coat the parsnips, shaking off any excess.

4 Put the parsnips in the roasting pan, tossing to coat in the hot fat. Roast in the oven for 35-40 minutes, turning twice, until they are crisp and golden brown. Serve immediately.

COLCANNON

900g/2lb potatoes, cut into chunks

50g/2oz/4 tbsp butter

1 small Savoy cabbage, shredded

75g/3oz lean bacon, chopped

100ml/3½fl oz/⅓ cup double (heavy) cream

salt and ground black pepper

1 Put the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 15-20 minutes until tender. Drain well and keep warm.

2 Meanwhile, melt the butter in a large frying pan. Add the cabbage and bacon and cook briskly over a medium heat for 3-4 minutes.

3 Mash the potatoes with the cream until smooth. Add the cabbage and bacon and mix together. Season with salt and pepper and serve.

NEEPS AND TATTIES

340g/12oz swede (rutabaga), peeled and cut into chunks

450g/1lb potatoes, cut into chunks

50g/2oz/4 tbsp butter

2 tbsp double (heavy) cream

freshly grated nutmeg

salt and ground black pepper

haggis to serve (optional)

1 Bring a pan of lightly salted water to the boil, add the swede and cook for 20 minutes or until tender. Drain well.

2 Meanwhile, boil the potatoes in another pan of lightly salted water and cook for 15 minutes until tender. Drain well.

3 Mash the potatoes and swede separately with half the butter and cream each. Season with nutmeg, salt and pepper and serve with haggis, if wished.

BRAISED RED CABBAGE

1 tbsp olive oil

1 red onion, chopped

2 cooking (green) apples, peeled, cored and diced

1kg/2¼lb red cabbage, shredded

2 tbsp light brown sugar

2 tbsp red wine vinegar

½ tsp each ground allspice and cinnamon

300ml/½ pint/1¼ cups hot vegetable stock

salt and ground black pepper

1 Heat the oil in a large pan, add the onion and cook over a low heat for 5 minutes. Add all the remaining ingredients and season with salt and pepper.

2 Bring to the boil, then reduce the heat, cover the pan and simmer gently for 45 minutes until nearly all the liquid has evaporated and the cabbage is really tender. Serve hot.

BAKED BEETROOT

1kg /2¼lb beetroot (beets)

15g/½oz/1 tbsp butter

salt and ground black pepper

chopped fresh parsleyto garnish

balsamic vinegar to drizzle

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Trim the beetroot and rinse in cold water.

3 Rub the butter over a large piece of foil. Place the beetroot on the buttered foil and season with salt and pepper. Bring the edges of the foil up to the centre over the beetroot and seal to make a parcel. Put on a baking sheet.

4 Bake in the oven for 11½ hours until the beetroot are tender and the skin peels away easily.

5 Set aside until cool enough to handle, then rub off the skins and cut the beetroot into cubes.

6 Scatter the chopped parsley or chives over the top and serve, if wished, drizzled with some balsamic vinegar.

WINTER ROAST ROOT VEGETABLES

1 large potato, cut into large chunks

1 large sweet potato, cut into large chunks

3 carrots, cut into large chunks

4 small parsnips, halved

1 small swede (rutabaga), cut into large chunks

5 tbsp olive oil

2 fresh rosemary and 2 fresh thyme sprigs

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put all the prepared vegetables in a large roasting pan and drizzle the oil over them.

3 Slip the herb sprigs between the vegetables, then season with salt and pepper and toss everything together.

4 Roast in the oven for 1 hour or until tender. Keep checking after 45 minutes to see if they are cooked and to turn the vegetables. Remove the herbs if they are charred and serve.

SPICED RED CABBAGE

1 tbsp olive oil

15g/½oz/1 tbsp butter

1 tsp each ground ginger and coriander

a pinch of freshly grated nutmeg

450g/1lb red cabbage, shredded

2 tbsp balsamic vinegar

1 tbsp caster (superfine) sugar

a large handful of fresh parsley, roughly chopped

salt and ground black pepper

1 Heat the oil and butter in a large pan over a high heat. Stir in the spices and cook for 1 minute. Add the red cabbage and cook for 10-15 minutes, stirring often, until just softened.

2 Add the balsamic vinegar and sugar and cook for 3 minutes, stirring occasionally.

3 Stir in the parsley and season to taste. Serve immediately.

BRUSSELS SPROUTS WITH CHESTNUTS

900g/2lb Brussels sprouts, trimmed

1 tbsp olive oil

6 rashers (slices) streaky bacon, chopped

1 x 200g/7oz pack peeled cooked chestnuts

30g/1oz/2 tbsp butter

salt and ground black pepper

1 Add the sprouts to a large pan of lightly salted boiling water, return to the boil and blanch for 2 minutes. Drain well and refresh with cold water.

2 Heat the oil in a frying pan. Add the bacon and fry over a low heat for 5 minutes until crisp. Remove and set aside.

3 Add the butter and chestnuts and cook for 5 minutes to heat through gently.

4 Add the sprouts and cook for 5 minutes until just tender. Return the bacon and chestnuts to the pan, season to taste with salt and pepper and serve.

CREAMY LEEKS

900g/2lb leeks, thinly sliced

25g/1oz/2 tbsp butter

150ml/¼ pint/scant ⅔ cup crème fraîche

a pinch of freshly grated nutmeg

salt and ground black pepper

1 Cook the leeks in a pan of lightly salted boiling water for 8-10 minutes until just tender. Drain and plunge into a bowl of icy cold water. Drain and pat dry with kitchen paper.

2 Melt the butter in a frying pan, add the leeks and stir over a medium heat for 2-3 minutes. Stir in the crème fraîche and season with salt and pepper.

3 Cook for a few minutes until heated through and bubbling. Sprinkle with grated nutmeg and serve.

THYME TOMATOES

1kg/2¼lb cherry tomatoes, on the vine

1 tbsp olive oil

3 fresh thyme sprigs, chopped

salt and ground black pepper

1 Preheat the oven to 220°C/425°F/Gas 7.

2 Cut the tomatoes into small bunches and place in a roasting pan. Drizzle the oil over and sprinkle over the thyme. Season with salt and pepper.

3 Roast in the oven for 10-12 minutes until the tomatoes are tender and starting to char. Serve hot.

STIR-FRIED GREEN BEANS AND TOMATOES

450g/1lb green beans, trimmed

1 tbsp olive oil

2 garlic cloves, crushed

225g/8oz baby plum tomatoes, halved

2 tbsp chopped fresh parsley

salt and ground black pepper

1 Cook the beans in a pan of lightly salted boiling water for 4-5 minutes, then drain well.

2 Heat the oil in a wok or deep frying pan over a high heat. Briskly stir-fry the beans with the garlic and tomatoes for 2-3 minutes until the beans are tender and the tomatoes are starting to soften without losing their shape.

3 Season with salt and pepper, stir in the parsley and serve.

CLASSIC COLESLAW

½ each green and white cabbage, finely shredded

2 carrots, grated

1 small onion, grated

1 bunch fresh parsley, chopped

For the dressing

8 tbsp natural yogurt

2 tbsp mayonnaise

1 tsp Dijon mustard

salt and ground black pepper

1 To make the dressing, put the yogurt, mayonnaise and mustard in a bowl. Season with salt and pepper and mix well together.

2 Put the cabbage, carrots and onion in a large bowl and mix together. Stir in the parsley.

3 Pour the dressing over the cabbage mixture and toss well.

MIXED GREEN SALAD

2 round lettuce hearts, leaves separated

125g/4oz watercress or rocket (arugula)

2 ripe avocados, peeled, stoned and roughly chopped

1 box salad cress, chopped

100g/3½oz mangetouts, sliced

For the vinaigrette dressing

4 tbsp olive oil

1 tbsp cider vinegar

1 tsp Dijon mustard

salt and ground black pepper

1 Put the lettuce hearts in a large bowl with the watercress or rocket, avocados, salad cress and mangetouts. Mix everything together.

2 To make the vinaigrette dressing, put all the ingredients in a screw-topped jar, secure the lid tightly and shake vigorously to mix. Or whisk together in a bowl.

3 Pour the dressing over the salad and toss gently together to mix. Serve immediately.

MUSTARDY POTATO SALAD

1.5kg/3lb 2oz new potatoes, cut into chunks

100ml/3½fl oz/⅓ cup olive oil

1 tbsp white wine vinegar

2 tbsp wholegrain mustard

juice of 1 lemon

1 bunch of spring onions (scallions), thinly sliced

salt and ground black pepper

1 Cook the potatoes in a pan of lightly salted boiling water for 15 minutes or until just tender but not breaking apart.

2 Meanwhile, whisk together the oil, vinegar, mustard, lemon juice and salt and pepper to taste.

3 Drain the potatoes, then return them to the pan. Pour the dressing over and stir in the spring onions. Mix gently so as not to break up the potatoes.

4 Transfer to a serving dish and serve warm or cold.

SWEET CHILLI RIBBON SALAD

3 large carrots, trimmed

1 cucumber, trimmed

2 courgettes (zucchini), trimmed

2 tbsp sweet chilli sauce

1 tbsp white wine vinegar

ground black pepper

1 Use a vegetable peeler to make carrot ribbons and place them in a large bowl. Peel the cucumber and courgette into ribbons and place in the bowl with the carrots.

2 Blend the sweet chilli sauce with the vinegar and drizzle over the vegetable ribbons. Grind over some black pepper. Toss together and serve.

PEA AND ROCKET SALAD

450g/1lb fresh or frozen peas

3 tbsp olive oil

2 tsp wholegrain mustard

grated zest and juice of 1 lemon

a small bunch of fresh mint, chopped

75g/3oz rocket (arugula), torn

salt and ground black pepper

1 Bring a large pan of water to the boil, add the peas, then bring back to the boil and cook for 1 minute. Drain, then plunge the peas into a bowl of iced water to cool. Drain well

2 Put the oil, mustard and lemon zest and juice in a small bowl with some seasoning and whisk to combine.

3 Put the mint, rocket and peas in a large bowl, pour over the dressing and toss gently together. Serve immediately.

GRATED CARROT AND BEETROOT SALAD

3 large carrots, coarsely grated

500g/1lb 2oz raw beetroot (beets), coarsely grated

3 tbsp olive oil

1 tbsp cider vinegar

finely grated zest and juice of 1 large orange

4 tbsp chopped walnuts

a small handful of fresh parsley, roughly chopped

salt and ground black pepper

1 Put the carrots and beetroot in a serving bowl.

2 Mix the oil, vinegar, orange zest and juice and some salt and pepper together in a small bowl to make a dressing.

3 Scatter the walnuts and parsley over the grated vegetables. Pour over the dressing, toss lightly and serve.

BEETROOT AND RED CABBAGE SALAD

½ red cabbage, shredded

500g/1lb 2oz cooked beetroot (beets)

3 red apples, cored and diced

For the dressing

6 tbsp fruity olive oil

2 tbsp cider vinegar

juice of 1 lemon

a small handful of fresh parsley, chopped

salt and ground black pepper

1 Put the red cabbage in a large bowl. Cut the beetroot into thin matchstick strips and add to the cabbage with the apples. Toss well to mix.

2 To make the dressing, put the oil, cider vinegar, lemon juice and parsley in a bowl. Season with salt and pepper and whisk together until blended.

3 Pour the dressing over the salad and toss everything together. Serve immediately..

WALDORF SALAD

450g/1lb dessert apples

juice of 1 lemon

175g/6oz small red seedless grapes

6 celery sticks, sliced

4 tbsp chopped walnuts

150ml/¼ pint/scant ⅔ cup mayonnaise

1 cos (romaine) lettuce

salt and ground black pepper

1 Peel and core the apples and cut into dice. Sprinkle with lemon juice to prevent them discolouring.

2 Put the apples in a bowl with the grapes, celery and walnuts and gently stir in the mayonnaise. Season with salt and black pepper to taste.

3 Line a salad bowl with cos lettuce leaves. Pile the apple and celery mixture in the centre and serve.

CURRY SAUCE

50g/2oz/4 tbsp butter

1 small onion, finely chopped

1 tbsp curry powder

3 tbsp flour

450ml/¾ pint/1¾ cups milk

2 tbsp mango chutney

1 Melt the butter in a pan and fry the onion until golden. Stir in the curry powder and cook for 3-4 minutes. Add the flour and cook gently for 2-3 minutes.

2 Off the heat, stir in the milk. Bring to the boil slowly and cook, stirring, until the sauce thickens. Add the chutney and serve.

BREAD SAUCE

1 onion, quartered and studded with 6 cloves

2 bay leaves

450ml/¾ pint/1¾ cups milk

125g/4oz/2 cups fresh white breadcrumbs

a good pinch of freshly grated nutmeg

50g/2oz/4 tbsp butter

200ml/7fl oz/¾ cup double (heavy) cream

salt and ground black pepper

1 Put the onion, bay leaves and milk in a pan. Heat very gently for 15 minutes.

2 Remove the onion and bay leaves. Stir in the breadcrumbs, nutmeg and butter. Add the cream and seasoning. Serve warm.

BEURRE BLANC

3 tbsp white wine vinegar

3 tbsp white wine

2 shallots, finely chopped

225g/8oz/1 cup butter, chilled and diced

salt and ground black pepper

1 Put the vinegar, wine and shallots in a pan. Bring to the boil and reduce to 1 tbsp.

2 Over a low heat, whisk in the butter, a piece at a time, until the sauce thickens. Season with salt and pepper to taste.

APPLE SAUCE

450g/1lb cooking (green) apples, peeled, cored and sliced

2 tbsp sugar

25g/1oz/2 tbsp butter

1 Put the apples in a pan with 2 tbsp water. Cook gently for 10 minutes, until soft.

2 Beat until smooth, then stir in sugar to taste and the butter. Serve warm.

BBQ SAUCE

50g/2oz/4 tbsp butter

1 large onion, chopped

2 tbsp tomato ketchup

2 tbsp wine vinegar

2 tbsp Worcestershire sauce

2 tsp mustard powder

1 Fry the onion in the butter for 10 minutes. Add the tomato ketchup; cook for 2 minutes.

2 Mix the remaining ingredients with 150ml/¼ pint/scant ⅔ cup water. Add to the pan, bring to the boil and cook for 10 minutes.

HORSERADISH

2 tbsp grated fresh horseradish

juice of ½ lemon

2 tsp sugar

150ml/¼ pint/scant ⅔ cup double (heavy) cream

1 Mix the horseradish, lemon juice and sugar.

2 Whip the cream to soft peaks, then fold in the horseradish mixture.

MELBA SAUCE

225g/8oz/2 cups raspberries

juice of ½ lemon

2 tbsp icing (confectioner’s) sugar

1 Put the raspberries, lemon juice and icing sugar in a blender and blitz until smooth. Press through a sieve to discard the seeds.

TARTARE SAUCE

150ml/¼ pint/scant ⅔ cup mayonnaise

1 tbsp snipped fresh chives

2 tbsp chopped fresh parsley

2 tsp each chopped capers and gherkins

1 tbsp lemon juice

1 Mix all the ingredients in a bowl. Set aside for 1 hour before serving.

MINT SAUCE

1 small bunch of mint, finely chopped

2 tsp caster (superfine) sugar

2 tbsp white wine vinegar

1 Put the mint and sugar in a bowl. Add 1 tbsp boiling water and leave for 5 minutes.

2 Stir in the wine vinegar. Set aside for 1 hour before serving.

TOFFEE SAUCE

75g/3oz/6 tbsp butter

75g/3oz/⅓ cup soft brown sugar

400ml/14fl oz/1⅔ cups condensed milk

1 Melt the butter in a pan with the sugar. Mix in the condensed milk and cook over a low heat, stirring, for 3-4 minutes, until the sauce smells of toffee. Serve warm or cold.