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

Simple Bouillabaisse

ONE-POT SUPPERS

Cooking in one pot is a really easy and stress-free way to create a meal. Either you can prepare everything in advance and then leave it to cook away slowly in the pot while you relax, or you can cook a meal in minutes by briskly stir-frying fresh high-quality ingredients in a wok. Whether you’re using a slow cooker, saucepan, casserole, sauté pan or wok, there’s something very satisfying about this type of cookery. And there’s no mess and hardly any washing up afterwards!

Many of these meals involve you only in assembling and preparing the ingredients and everything is cooked together in one pot. However, other dishes need the addition of bread, rice or potatoes to complete the meal.

It’s also the perfect cooking method for cheaper cuts of meat, many of which require slow cooking in stews, braises and casseroles until they acquire a melting and succulent tenderness. Many one-pot recipes are particularly suited to autumnal and winter meals when the weather is colder and you want to fill up with something warming.

The recipes in this chapter are ideal for family weeknight suppers and some are smart enough to serve to your guests at an elegant dinner party. Dinner doesn’t get easier than this!

COQ AU VIN

6 chicken joints

2 tbsp flour

125g/4oz/½ cup butter

125g/4oz lean bacon cubes

1 onion, chopped

2 carrots, sliced

600ml/1 pint/2½ cups red wine

2 garlic cloves, crushed

1 bouquet garni

2 tbsp olive oil

450g/1lb button onions

a pinch of sugar

340g/12oz button mushrooms

salt and ground black pepper

1 Dust the chicken with 1 tbsp flour. Melt a knob of butter in a flameproof casserole and fry the chicken until brown all over. Add the bacon, onion and carrot and cook until tender.

2 Pour in the wine and stir well. Add the garlic and bouquet garni and bring to the boil. Reduce the heat, cover and simmer for 1½ hours until the chicken is cooked through.

3 Melt 2 tbsp butter with 1 tsp oil in a pan. Fry the button onions until they start to brown. Add the sugar, then cover and cook gently for 10-15 minutes, stirring occasionally.

4 Melt 2 tbsp butter with 2 tsp oil in a pan. Fry the mushrooms and cook for a few minutes. Keep warm.

5 Remove the chicken and keep warm. Discard the bouquet garni. Boil the liquid for 5 minutes to reduce it.

6 Blend the remaining butter and flour to make a paste and add small pieces to the cooking liquid. Stir until smooth and cook until thickened. Return the chicken, onions and mushrooms to the casserole, season to taste and serve.

CHICKEN IN A POT

2 tbsp olive oil

1 red onion, cut into wedges

1 x 1.6kg/3½lb chicken

6 carrots

2 parsnips, cut into wedges

1 garlic clove, crushed

1 bouquet garni

1 thin slice orange peel

600ml/1 pint/2½ cups hot chicken stock

100ml/3½ fl oz/⅓ cup dry white wine

12 button mushrooms

2 tbsp chopped fresh parsley

salt and ground black pepper

1 Heat the oil in a flameproof casserole. Fry the onion gently for 5 minutes or until golden. Remove and set aside.

2 Add the chicken to the casserole and fry for 10 minutes, turning to brown it all over. Remove and set aside.

3 Preheat the oven to 200°C/400°F/Gas 6. Add the carrots, parsnips and garlic to the casserole and cook for 5 minutes, then add the onion wedges.

4 Add the whole chicken with the bouquet garni, orange peel, hot stock and wine and season with salt and pepper. Bring to a simmer, then cover and cook in the oven for 30 minutes.

5 Remove the casserole from the oven and stir in the button mushrooms. Baste the chicken, then cover with a lid and cook in the oven for 50 minutes.

6 Lift out the chicken, then stir the parsley into the cooking liquid. Discard the bouquet garni and orange peel.

7 Carve the chicken and serve immediately with the vegetables and cooking liquid.

CHICKEN CASSEROLE

1 x 1.4kg/3lb chicken

1 red onion, cut into wedges

2 carrots, sliced

2 leeks, thickly sliced

2 celery sticks, sliced

450g/1lb new potatoes

2 fresh thyme sprigs

1 fresh rosemary sprig

900ml/1½ pints/3⅔ cups hot chicken stock

4 tbsp chopped fresh parsley

salt and ground black pepper

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

2 Put the chicken in a large, flameproof casserole. Add the onion, carrots, leeks, celery, potatoes, herbs, hot stock and seasoning.

3 Bring to the boil, then cover the casserole and cook in the oven for 45 minutes or until the chicken is cooked through. The chicken is ready when you can pierce the thickest part of the leg with a knife and the juices run clear.

4 Add the parsley to the sauce. Remove the chicken and spoon the vegetables into six dishes.

5 Carve the chicken and divide among the dishes, then ladle the cooking liquid over the top.

ROAST CHICKEN WITH FRUIT AND COUSCOUS

3 large carrots, cut into chunks

2 red onions, cut into wedges

1 tbsp cumin seeds

1 tbsp olive oil

zest and juice of 1 lemon

8 boneless, skinless chicken thigh fillets

50g/2oz/⅓ cup dates, chopped

50g/2oz/⅓ cup dried apricots, chopped

salt and ground black pepper

couscous to serve

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

2 Put the carrots, red onions, cumin seeds, oil, lemon zest and juice and seasoning in a roasting pan and toss together.

3 Roast in the oven for 15 minutes until the carrots are beginning to soften.

4 Add the chicken, dates and apricots to the pan and cook for a further 25 minutes, basting the chicken in the pan juices, until it is cooked through and the vegetables are tender.

5 Serve the roast chicken and vegetables in the pan juices with some couscous.

TARRAGON CHICKEN

4 x 125g/4oz boneless chicken breasts, cut into chunks

2 tbsp olive oil

225g/8oz mushrooms, thinly sliced

150ml/¼ pint/scant ⅔ cup white vermouth, e.g. Noilly Prat

300ml/½ pint/1¼ cups crème fraîche

1 tsp Dijon mustard

2 tbsp chopped fresh tarragon plus extra to garnish

salt and ground black pepper

1 Sprinkle the chicken with some seasoning. Heat half the oil in a large frying pan over a medium heat. Cook the chicken for 5 minutes, turning occasionally, until golden brown on both sides. Remove and set aside.

2 Add the remaining oil to the pan and fry the mushrooms for 4-5 minutes until tender. Put the chicken back in the pan. Add the vermouth and simmer for 2 minutes, then stir in the crème fraîche, mustard and tarragon.

3 Bring to the boil, reduce the heat and simmer for 10 minutes or until the chicken is cooked through.

4 Season to taste. Sprinkle with the remaining tarragon and serve with new potatoes.

CHICKEN TAGINE

2 tbsp olive oil

8 chicken pieces

½ tsp each ground cumin, coriander and cinnamon

75g/3oz/½ cup ready-to-eat dried prunes, finely chopped

4 tbsp raisins

1 x 400g/14oz can chopped tomatoes

100g/3½oz/½ cup couscous

salt and ground black pepper

a handful of fresh coriander (cilantro), chopped, to garnish

1 Heat the oil in a large flameproof casserole over a medium heat and brown the chicken all over. Stir in the spices and cook for 1 minute.

2 Add the prunes, raisins, tomatoes, 400ml/14fl oz/1⅔ cups water and salt and pepper to taste. Bring to the boil, reduce the heat and simmer for 10 minutes.

3 Stir in the couscous and simmer for 5 minutes or until the couscous is tender and the chicken is cooked through.

4 Sprinkle with chopped coriander and serve immediately.

CHICKEN WITH BEANS AND TOMATOES

8 chicken thighs

1 red onion, sliced

1 x 400g/14oz can chopped tomatoes

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

1 tbsp balsamic vinegar

4 tbsp chopped fresh parsley

1 Heat a non-stick pan over a medium heat and fry the chicken thighs, turning occasionally, until golden brown.

2 Add the onion and cook for 5 minutes. Add the tomatoes, mixed beans and balsamic vinegar. Cover the pan and simmer for 10-12 minutes until piping hot.

3 Garnish with parsley and serve immediately.

THAI RED CHICKEN CURRY

1 tbsp coconut oil

2 tbsp Thai red curry paste

4 boneless, skinless chicken breasts, sliced

1 x 400ml/14fl oz can coconut milk

300ml/½ pint/1¼ cups hot chicken stock

juice of 1 lime

200g/7oz pack baby corns

175g/6oz mangetouts, halved

225g/8oz straight to wok noodles

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

1 Heat the oil in a wok or deep frying pan over a low heat. Add the curry paste and cook for 2 minutes.

2 Add the sliced chicken and fry gently for 10 minutes, stirring occasionally, or until browned all over.

3 Add the coconut milk, hot stock, lime juice and baby corns to the pan and bring to the boil. Add the mangetouts, then reduce the heat and simmer for 4-5 minutes until the chicken is cooked.

4 Add the noodles to the wok and heat through gently, stirring once or twice, for 2-3 minutes

5 Stir in the chopped coriander and serve the curry, garnished with coriander sprigs.

SPANISH CHORIZO CHICKEN

12 boneless, skinless chicken thighs

12 thin slices chorizo

2 tbsp olive oil

1 onion, finely chopped

2 red (bell) peppers, seeded and thinly sliced

3 garlic cloves, crushed

1 x 400g/14oz can chopped tomatoes

4 tbsp sherry or red wine

12 pitted large green olives

salt and ground black pepper

1 Put the chicken thighs on a board, season with salt and pepper, roll up and wrap each one in a slice of chorizo. Secure each thigh with two wooden cocktail sticks (toothpicks) and set aside.

2 Heat the oil in a pan over a medium heat and cook the onion and red peppers for 10 minutes. Add the garlic and cook for 1 minute. Add the chicken and brown all over, turning occasionally, for 10-15 minutes.

3 Add the tomatoes and sherry or wine and bring to the boil. Reduce the heat and simmer gently for 5 minutes or until the juices run clear when the chicken is pierced with a skewer. Add the olives and warm through. Season to taste.

4 Remove the cocktail sticks from the chicken and serve.

CHICKEN CACCIATORE

2 tbsp olive oil

8 boneless, skinless chicken thighs

1 onion, chopped

2 garlic cloves, crushed

leaves from 2 fresh thyme sprigs

150ml/¼ pint/scant ⅔ cup white wine

1 x 400g/14oz can chopped tomatoes

12 pitted black olives

2 tbsp chopped fresh parsley

salt and ground black pepper

1 Heat the oil in a flameproof casserole over a high heat. Add the chicken and brown all over. Reduce the heat and add the onion, garlic, thyme and wine. Stir for 1 minute, then add the tomatoes and season with salt and pepper.

2 Bring to the boil, then reduce the heat, cover the casserole and simmer for 20 minutes or until the chicken is tender.

3 Remove the chicken and keep warm. Let the sauce bubble away for 5 minutes until reduced. Add the olives and parsley, stir well and cook for 3 minutes.

4 Serve the chicken in the sauce with rice and peas.

CHICKEN PROVENCAL

3 tbsp olive oil

4 boneless chicken breasts

1 red and 1 green (bell) pepper, seeded and sliced

1 onion, chopped

2 garlic cloves, crushed

1 x 400g/14oz can tomatoes

125ml/4fl oz/½ cup white wine

150ml/¼ pint/scant ⅔ cup chicken stock

2 tbsp chopped fresh basil

salt and ground black pepper

boiled rice to serve

1 Heat the oil in a shallow pan and cook the chicken over a medium heat for 5 minutes, turning occasionally, until golden brown on both sides. Remove and set aside.

2 Add the red and green peppers, onion and garlic to the pan and cook for 5 minutes, turning frequently, until lightly coloured and softened.

3 Stir in the tomatoes and wine and cook for 5 minutes until it starts to reduce and thicken. Add the stock and chicken breasts and basil. Season with salt and pepper, and cook gently for 20 minutes until the chicken is cooked through and the vegetables are tender.

4 Serve immediately with plain boiled rice.

CHICKEN NOODLE STIR-FRY

1 tbsp coconut oil

340g/12oz boneless, skinless chicken breasts, sliced

4 spring onions (scallions), chopped

225g/8oz rice noodles

125g/4oz mangetouts

175g/6oz baby asparagus

125g/4oz baby corns

2 tbsp sweet chilli sauce

fresh coriander (cilantro) leaves to garnish

1 Heat the oil in a wok or deep frying pan. Add the chicken and spring onions and stir-fry briskly over a high heat for 5-6 minutes until the chicken is golden brown.

2 Meanwhile, soak the rice noodles in some boiling water for 4 minutes or according to the pack instructions.

3 Add the mangetouts, asparagus, baby corns and chilli sauce to the chicken. Stir-fry for 3-4 minutes.

4 Drain the noodles, then add to the wok and toss everything together gently.

5 Scatter the coriander over the top and serve immediately.

SPANISH CHICKEN

2 tbsp olive oil

12 chicken pieces

175g/6oz chorizo sausage, cubed

1 onion, finely chopped

2 large garlic cloves, crushed

a pinch of dried chilli flakes

1 tbsp Spanish paprika

3 yellow (bell) peppers, seeded and chopped

400g/14oz/2 cups passata

2 tbsp tomato paste

5 tbsp red wine

300ml/½ pint/1¼ cups chicken stock

340g/12oz new potatoes, halved

a few fresh thyme sprigs

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

2 Heat the oil in a large flameproof casserole over a high heat and brown the chicken all over. Remove from the pan and set aside. Add the chorizo to the casserole and fry for 2-3 minutes until its oil starts to run.

3 Add the onion, garlic and chilli flakes and cook over a low heat for 5 minutes or until soft. Stir in the paprika.

4 Add the yellow peppers and cook for 2-3 minutes until soft. Stir in the passata, tomato paste, red wine, stock, potatoes and thyme. Cover and simmer for 10 minutes.

5 Return the chicken to the casserole. Cover and cook in the oven for 30-35 minutes. If the sauce is not thick enough, put the casserole on the hob over a medium heat and simmer briskly until it reduces and thickens.

6 Remove the thyme and serve immediately.

QUICK CHICKEN AND VEGETABLE HOTPOT

4 x 125g/4oz chicken breasts

2 large parsnips, chopped

2 large carrots, chopped

2 sticks celery, chopped

300ml/½ pint/1¼ cups ready-made gravy

4 tomatoes, roughly chopped

salt and ground black pepper

1 Heat a non-stick frying pan or flameproof casserole until hot. Add the chicken breasts, skin-side down, and cook for 5 minutes until browned. Turn them over and add the parsnips, carrots and celery. Cook for 8-10 minutes.

2 Pour the gravy over the chicken and vegetables, then cover the pan and cook gently for 10 minutes.

3 Season with salt and pepper and stir in the tomatoes. Cover and cook for 5 minutes until the chicken is cooked and the vegetables are tender. Serve hot.

BOEUF BOURGUIGNON

2 tbsp oil

125g/4oz bacon lardons

1kg/2¼lb topside, rump or lean braising steak, cut into cubes

1 garlic clove, crushed

2 tbsp plain (all-purpose) flour

1 bouquet garni

150ml/¼ pint/ scant ⅔ cup beef stock

300ml/½ pint/1¼ cups Burgundy or other full-bodied red wine

50g/2oz/4 tbsp butter

12 baby onions, peeled

225g/8oz button mushrooms

salt and ground black pepper

2 tbsp chopped fresh parsley

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

2 Heat the oil in a large flameproof casserole over a medium heat. Add the bacon and brown quickly all over, then remove and set aside.

3 Add the steak in batches and cook, stirring, until browned. Return the bacon to the casserole and add the garlic. Stir in the flour and add the bouquet garni, stock and wine. Bring to the boil, stirring. Season with salt and pepper, cover and cook in the oven for 2½ hours.

4 Meanwhile, heat the butter in a frying pan and fry the onions until tender and golden brown. Remove and set aside. Add the mushrooms and fry for 2-3 minutes.

5 Add the mushrooms and onions to the casserole and cook in the oven for 30 minutes. Discard the bouquet garni and serve sprinkled with parsley.

QUICK GOULASH

1 tbsp olive oil

1 onion, thinly sliced

450g/1lb lean beef, cubed

4 tbsp red wine

1 tbsp paprika

1 tbsp plain (all-purpose) flour

2 tbsp tomato paste

2 x 400g/14oz cans chopped tomatoes

2 green (bell) peppers, seeded and thinly sliced

salt and ground black pepper

4 tbsp chopped fresh parsley

soured cream and rice to serve

1 Heat the oil in a large pan over a low heat. Add the onion and cook for 10 minutes until softened and lightly coloured.

2 Add the pork and cook for 5 minutes, stirring occasionally, until browned all over. Pour in the wine, then stir in the paprika, flour and tomato paste and cook for 1 minute.

3 Add the tomatoes, green peppers and some salt and pepper. Simmer, stirring occasionally, for 10 minutes.

4 Check the seasoning and divide the goulash among four serving plates. Sprinkle with parsley and top each portion with a spoonful of soured cream. Serve with rice.

PAPRIKA BEEF STEW

450g/1lb lean braising steak

1 tbsp olive oil

2 tbsp flour

1 red onion, chopped

2 carrots, diced

2 red (bell) peppers, seeded and thinly sliced

1 tbsp paprika

4 tbsp tomato paste

500ml/17fl oz/2¼ cups beef stock

1 x 400g/14oz can tomatoes

salt and ground black pepper

fresh parsley to garnish

1 Trim the fat off the steak and cut the meat into cubes.

2 Heat the oil in a large pan over a medium heat. Dust the beef with the flour and then add to the pan. Cook, stirring, for a few minutes until well browned all over.

3 Add the onion, carrots, red peppers, paprika, tomato paste and tomatoes and cook for 5 minutes. Pour in the stock, bring to the boil, then reduce the heat, cover the pan and simmer for 1 hour or until the beef is tender and the liquid has reduced.

4 Season with salt and pepper to taste and sprinkle with the parsley. Serve with mashed potatoes.

SPICY BEEF MINCE

1 tbsp olive oil

1 large onion, chopped

1 garlic clove, crushed

1 red chilli, finely diced

2 red (bell) peppers, seeded and chopped

400g/14oz minced (ground) beef

1 x 400g/14oz can tomatoes

2 x 400g/14oz cans mixed beans, drained and rinsed

2 tbsp chopped fresh coriander (cilantro)

salsa, soured cream and flour tortillas to serve

1 Heat the oil in a large heavy-based frying pan over a medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until tender and golden.

2 Add the garlic and chilli and cook for 1-2 minutes. Add the red peppers and cook for 5 minutes.

3 Add the minced beef to the pan and cook, stirring, until browned all over. Add the tomatoes and mixed beans, then simmer for 20 minutes.

4 Divide among four serving plates and sprinkle the coriander over the top. Serve immediately with some salsa, soured cream and warmed tortillas.

BEEF PILAFF

1 tbsp olive oil

1 onion, thinly sliced

450g/1lb stewing beef, cubed

2 tbsp garam masala

225g/8oz/1 cup basmati rice

475ml/16fl oz/2 cups beef stock

200g/7oz fine green beans

75g/3oz/6 tbsp chopped ready-to-eat dried apricots

4 tbsp mango chutney

salt and ground black pepper

3 tbsp chopped fresh parsley

1 Heat the oil in a large pan over a low heat. Add the onion and cook for 8 minutes, stirring occasionally, or until softened. Add the beef and cook, stirring, for 8 minutes until browned all over. Stir in the garam masala and rice and cook for 1 minute.

2 Pour in the stock and bring to the boil, then reduce the heat, cover the pan and simmer for 10 minutes.

3 Stir in the green beans and apricots and cook, covered, for 10 minutes or until the stock is absorbed and the rice is tender. Fold in the chutney and season to taste.

4 Sprinkle with chopped parsley and serve.

BEEF GOULASH

3 tbsp olive oil

1.1kg/2½lb stewing steak, diced

16 button onions

1 red chilli, seeded and chopped

3 garlic cloves, crushed

2 tbsp plain (all-purpose) flour

2 tbsp smoked paprika

700g/1½lb/2¾ cups passata

100ml/3½fl oz/⅓ cup beef stock

salt and ground black pepper

red cabbage and noodles to serve

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

2 Heat the oil in a large flameproof casserole until very hot. Cook the beef, in batches, over a high heat, stirring until it is browned all over. Remove and set aside.

3 Reduce the heat and add the onions, chilli and garlic. Cook for 10 minutes, stirring often, or until the onions are golden brown. Return the meat to the casserole and stir in the flour and paprika. Cook, stirring, for 2 minutes, then add the passata and season to taste.

4 Cover the casserole and cook in the oven for 2½ hours or until the beef is really tender. Check after an hour - if the beef looks dry, add the hot beef stock.

5 Serve the hot goulash with red cabbage and noodles.

BEEF AND MUSTARD HOTPOT

2 tbsp olive oil

1.1kg/2½lb stewing steak, diced

2 onions, finely chopped

4 tbsp plain (all-purpose) flour

1 litre/1¾ pints/4 cups beef stock

4 tbsp wholegrain mustard

2 tbsp light brown sugar

3 bay leaves

500g/1lb 2oz baby carrots, quartered

350g/12oz swede (rutabaga), cut into cubes

2 leeks, sliced

675g/1½lb potatoes, thinly sliced

2 tbsp melted butter

salt and ground black pepper

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

2 Heat 1 tbsp oil in a large frying pan, add the beef in batches, and cook, stirring, until browned all over. Transfer to a large flameproof casserole.

3 Add the onions to the pan and cook for 5 minutes or until softened and just beginning to brown. Sprinkle with flour and gradually stir in the stock. Bring to the boil and add half the mustard, the sugar, bay leaves and salt and pepper.

4 Pour over the beef, cover and cook in the oven for 1¼ hours.

5 Stir the carrots, swede and leek into the casserole and return to the oven for 45 minutes or until tender.

6 Cook the potatoes in boiling water for 5 minutes. Drain and arrange the slices, overlapping, on top of the casserole. Brush with melted butter and the rest of the mustard and return to the oven for 45 minutes, until the potatoes are golden brown and crisp.

BEEF MADRAS CURRY

4 tbsp ghee or vegetable oil

2 onions, chopped

2 garlic cloves, crushed

1 tsp chilli powder

2 tsp ground coriander

2 tsp ground turmeric

¼ tsp ground black pepper

900g/2lb stewing beef, cubed

600ml/1 pint/2½ cups beef stock

300ml/½ pint/1¼ cups coconut milk

4 tbsp chopped fresh coriander (cilantro)

1 Heat the ghee or oil in a large heavy-based pan, add the onions and garlic and cook gently for 5 minutes or until soft and lightly coloured. Add the chilli powder and ground spices and cook, stirring constantly, for 3-4 minutes.

2 Add the beef and cook gently, stirring, for 2-3 minutes. Add the stock to the pan and bring slowly to the boil. Reduce the heat, cover and simmer gently for 1½ hours or until the beef is cooked and tender.

3 Add the coconut milk and bring to the boil. Reduce the heat and simmer for 8-10 minutes until slightly thickened. Stir in the chopped coriander.

4 Serve the curry immediately with boiled rice.

OSSO BUCO

4 tbsp olive oil

1 onion, finely chopped

4 large veal shins, sawn into short lengths

2 tbsp seasoned flour

300ml/½ pint/1¼ cups white wine

300ml/½ pint/1¼ cups hot veal or beef stock

finely grated zest of 1 lemon

1 garlic clove, crushed

4 tbsp chopped fresh parsley

1 Heat the oil in a flameproof casserole, add the onion and fry gently over a low heat for 5 minutes or until tender.

2 Coat the veal in the flour, add to the casserole and cook for 10 minutes, stirring occasionally, until browned.

3 Add the wine, increase the heat and boil rapidly for 5 minutes, then add the hot stock and reduce the heat. Cover and simmer for 1½-2 hours, stirring occasionally.

4 Transfer the veal to a warmed serving dish, cover and keep warm. If necessary, boil the sauce rapidly to thicken it, then pour it over the meat.

5 Mix together the lemon zest, garlic and parsley and sprinkle over the top. Serve with risotto Milanese.

BEAN CASSOULET

1 tbsp olive oil

225g/8oz bacon lardons

1 onion, chopped

2 red (bell) peppers, seeded and chopped

1 x 400g/14oz can chopped tomatoes

a pinch of dried chilli flakes

2 x 400g/14oz cans mixed beans, drained and rinsed

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Heat the oil in a large pan over a medium heat and cook the lardons for 5 minutes until golden brown. Remove from the pan and set aside.

2 Add the onion and red peppers to the pan and cook gently for 10 minutes or until softened. Stir in the cooked lardons, the tomatoes, chilli flakes and 200ml/7fl oz/¾ cup water. Bring to the boil, then reduce the heat, cover the pan and simmer for 20 minutes, stirring occasionally.

3 Uncover the pan, add the beans and cook for 10 minutes. Stir in the chopped parsley and season to taste.

4 Divide among four serving dishes and serve immediately.

STIR-FRIED CHILLI BEEF

1 tbsp sesame oil

1 tsp grated fresh root ginger

2 tbsp soy sauce

1 green chilli, finely chopped

450g/1lb steak, cut into strips

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

1 carrot, cut into thin strips

250g/9oz baby corn

200g/7oz mangetouts, halved

300g/11oz beansprouts

300g/11oz rice noodles

sweet chilli sauce to drizzle

1 Put the oil in a large bowl. Add the ginger, soy sauce, chilli and steak strips. Mix well and leave in a cool place to marinate for 10 minutes.

2 Heat a wok or large frying pan until hot. Add the beef to the pan. Stir-fry over a high heat for 5 minutes.

3 Add the red and yellow peppers, carrot, baby sweetcorn, mangetouts, beansprouts and remaining marinade and stir-fry for 2-3 minutes until the beef is cooked.

4 Meanwhile, soak the noodles for 4 minutes or according to the pack instructions. Drain the noodles, add to the pan and toss well. Serve immediately, drizzled with chilli sauce.

PORK WITH CHEESE AND CIDER

4 pork loin chops

1 tbsp olive oil

400g/14oz new potatoes, halved lengthways

2 apples, cored and sliced

6 tbsp dry cider

6 tbsp hot vegetable stock

1 tbsp chopped fresh sage leaves

50g/2oz Roquefort cheese

3 tbsp double (heavy) cream

salt and ground black pepper

3 tbsp chopped fresh parsley

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

2 Snip the fat on the pork chops at regular intervals with a pair of scissors to stop them curling as they cook.

3 Heat the oil in a flameproof roasting pan set over a medium heat and brown the chops on both sides. Remove.

4 Add the potatoes to the roasting pan and turn them in the oil. Roast in the oven for 15 minutes.

5 Tuck the chops and apples in among the potatoes, then pour in the cider and hot stock. Add the sage and return to the oven for 15 minutes or until the pork is cooked through.

6 Crumble in the cheese and stir in the cream and return to the oven for 5 minutes until melted.

7 Season to taste and serve sprinkled with parsley.

SAUSAGE TRAYBAKE

8 pork sausages

2 red onions, cut into wedges

2 tbsp chopped fresh rosemary plus extra to garnish

4 unpeeled garlic cloves

4 large potatoes, peeled and cut into wedges

4 tbsp olive oil

salt and ground black pepper

balsamic vinegar to drizzle

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

2 Put the sausages in a large roasting pan with the onion wedges, rosemary, garlic, potatoes and oil. Season with salt and pepper and toss everything together.

3 Roast in the oven for 30-40 minutes, turning everything once or twice in the oil.

4 Squeeze the garlic out of the skins and mix with the vegetables.

5 Drizzle the vegetables with balsamic vinegar and serve garnished with sprigs of fresh rosemary.

PORK VINDALOO

2 tbsp ghee or vegetable oil

1 large onion, thinly sliced

4 whole dried red chillies

1 tsp each cumin seeds and coriander seeds

1 tsp black peppercorns

2 tsp black mustard seeds

3 whole cloves

2 tsp grated fresh root ginger

½ tsp ground cinnamon

1 tsp ground turmeric

5 garlic cloves

4 tbsp white wine vinegar

2 tbsp tomato paste

900g/2lb pork shoulder, cubed

1 Heat half the ghee or oil in a large heavy-based frying pan or flameproof casserole. Add the onion and fry over a medium heat until it starts to turn brown.

2 Put the onion in a blender or food processor with the dried chillies, all the spices, garlic, vinegar and tomato paste. Blitz until smooth.

3 Heat the remaining ghee or oil in the pan, add the pork and fry over a medium heat, stirring, until browned on all sides.

4 Add the onion and spice mixture and cook for a few minutes over a high heat, stirring all the time.

5 Reduce the heat, cover the pan and simmer for 1½ hours or until the pork is tender and the sauce has reduced.

6 Serve hot with boiled rice or potatoes.

LAMB AND LENTIL CURRY

450g/1lb lean stewing lamb, cut into large chunks

1 tsp ground turmeric

1 tsp garam masala

2 garlic cloves, crushed

1 red chilli, seeded and diced

1 tsp grated fresh root ginger

2 tbsp vegetable oil

1 onion, chopped

1 x 400g/14oz can tomatoes

225g/8oz red lentils, rinsed

salt and ground black pepper

4 tbsp natural yogurt

fresh coriander to garnish

1 Put the lamb in a shallow sealable container with the spices, garlic, chilli, ginger, salt and pepper. Stir well to mix, cover and put in the refrigerator for at least 30 minutes.

2 Heat the oil in a large flameproof casserole, add the onion and cook over a low heat for 5 minutes. Add the lamb and spice mixture and cook for 10 minutes, turning regularly, until the meat is evenly browned.

3 Add the tomatoes, 475ml/16fl oz/2 cups boiling water and the lentils and bring to the boil. Reduce the heat, cover the casserole and simmer for 1 hour.

4 Remove the lid and cook uncovered for 30 minutes, stirring occasionally, until the sauce is thick and the lamb is tender.

5 Serve the curry topped with yogurt and garnished with coriander sprigs.

THAI RED LAMB CURRY

2 tbsp coconut oil

1 onion, chopped

2 garlic cloves, crushed

450g/1lb lean lamb, cubed

2 tbsp Thai red curry paste

150ml/¼ pint/scant ⅔ cup hot lamb or beef stock

2 tbsp Thai fish sauce

2 tsp soft brown sugar

1 red (bell) pepper, seeded and sliced

125g/4oz thin green beans, halved

2 tbsp chopped fresh basil

1 Heat the oil in a wok or deep frying pan. Add the onion and garlic and fry over a medium heat for 5 minutes or until softened and starting to colour.

2 Add the lamb and curry paste and stir-fry for 5 minutes. Add the hot stock, fish sauce and sugar. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

3 Stir the red pepper and green beans into the curry and cook, uncovered, for 10 minutes.

4 Sprinkle with basil and serve immediately with boiled rice.

STIFADO

500g/1lb 2oz lean lamb, cubed

4 tbsp olive oil

2 onions, thinly sliced

2 garlic cloves, crushed

1 x 400g/14oz can tomatoes

2 tbsp red wine vinegar

300ml/½ pint/1¼ cups red wine

1 tsp chopped fresh oregano

2 fresh rosemary sprigs

450g/1lb potatoes

salt and ground black pepper

1 Cook the lamb in the oil in a pan set over a medium heat, stirring occasionally, until browned all over. Remove from the pan and keep warm.

2 Add the onions and garlic to the pan and cook for 5 minutes, stirring occasionally, until tender. Stir in the tomatoes, vinegar, wine and herbs.

3 Return the lamb to the pan, then reduce the heat and simmer for 1 hour 20 minutes or until the lamb is tender and the sauce has thickened. Season to taste with salt and pepper.

4 Meanwhile, cut the potatoes into large pieces and cook in a pan of lightly salted boiling water until tender. Drain well.

5 Serve the stifado with the boiled potatoes.

LAMB PASANDA

2 tbsp ghee or vegetable oil

2 onions, thinly sliced

2 garlic cloves

1 tsp chilli powder

1 tsp ground ginger

2 tsp ground coriander

½ tsp each ground turmeric, cardamom and cloves

1 cinnamon stick

700g/1½lb lean lamb, cubed

300ml/½ pint/1¼ cups coconut milk

2 tbsp lemon juice

boiled rice and yogurt cucumber raita to serve

1 Heat the ghee or oil in a large pan over a high heat, add the onions and garlic and cook for 5 minutes until starting to soften and brown.

2 Add the ground spices and cinnamon stick to the pan and cook, stirring, for 2 minutes. Add the lamb and cook over a high heat, stirring all the time, until browned all over.

3 Add the coconut milk and 150ml/¼ pint/ scant ⅔ cup water. Stir in the lemon juice and bring to the boil. Reduce the heat and simmer gently for 1½ hours or until the lamb is tender.

4 Serve with boiled rice and yogurt cucumber raita.

BRAISED LAMB SHANKS

3 tbsp olive oil

6 lamb shanks

1 large onion, cut into wedges

2 large carrots, sliced

3 celery sticks, sliced

1 x 400g/14oz can chopped tomatoes

150ml/5fl oz/scant ⅔ cup red wine

3 tbsp balsamic vinegar

2 x 400g/14oz cans cannellini beans, drained and rinsed

salt and ground black pepper

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

2 Heat the oil in a large flameproof casserole and brown the lamb shanks all over. Remove and set aside.

3 Add the onion, carrots and garlic to the casserole and cook gently until softened and just beginning to colour. Add the lamb, tomatoes, red wine and balsamic vinegar and stir well. Season with salt and pepper.

4 Cover and cook in the oven for 2 hours, then add the beans plus some water or stock if it needs more liquid. Cover and return to the oven for 30 minutes.

5 Serve with potatoes and green vegetables.

LIVER STROGANOV

1 tbsp olive oil

2 onions, thinly sliced

125g/4oz shiitake mushrooms, sliced

125g/4oz chestnut mushrooms, sliced

340g/12oz calf’s liver, sliced

5 tbsp dry white wine

1 tbsp wholegrain mustard

150g/5oz/scant ⅔ cup half-fat crème fraîche

150g/5oz/scant ⅔ cup 2% fat Greek yogurt

salt and ground black pepper

3 tbsp chopped fresh parsley

1 Heat the oil in a large frying pan over a low heat. Add the onions and cook gently for 5 minutes until softened.

2 Increase the heat to medium and add the mushrooms. Cook, stirring, for 5 minutes or until tender.

3 Add the liver to the pan. Cook over a medium heat, stirring occasionally, for 5 minutes.

4 Stir in the wine, mustard, crème fraîche and yogurt and heat through gently for 2-3 minutes without boiling.

5 Season with salt and pepper to taste and sprinkle with parsley. Serve immediately with boiled rice.

SIMPLE BOUILLABAISSE

2 tbsp olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, crushed

500g/1lb 2oz tomatoes, chopped

250ml/9fl oz/1 cup white wine

250ml/9fl oz/1 cup fish stock

1 tbsp tomato paste

2 fresh thyme sprigs

500g/1lb 2oz white fish fillets

340g/12oz frozen mixed seafood

2 tbsp chopped flat-leaf parsley

1 small baguette, sliced

salt and ground black pepper

rouille to serve

1 Heat the oil in a pan over a low heat, add the onion and celery and cook gently for 10 minutes, stirring occasionally, until softened and golden. Stir in the garlic and tomatoes and cook for 2-3 minutes.

2 Stir in the wine, stock, tomato paste and thyme and season with salt and pepper. Bring to the boil, then reduce the heat, cover the pan and simmer for 15 minutes.

3 Add the fish fillets in a single layer and cook gently, covered, for 10 minutes or until the fish is just cooked. Lift the fillets out on to a plate and remove any skin and bones. Break into large flakes and return to the soup.

4 Add the thawed mixed seafood to the soup and reheat for 5 minutes. Sprinkle with chopped parsley.

5 Toast the baguette. Ladle the soup into shallow bowls and top with the toasted baguette and a spoonful of rouille.

PAELLA

1 tbsp olive oil

1 large onion, thinly sliced

4 chicken breast fillets

2 garlic cloves, crushed

a pinch of saffron

a pinch of paprika

1 red or green (bell) pepper, seeded and thinly sliced

340g/12oz/1½ cups paella rice

1.2 litres/2 pints/5 cups hot chicken stock

225g/8oz raw prawns (shrimp)

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Heat the oil in a large paella pan or frying pan. Add the onion and cook for 5 minutes over a medium heat.

2 Cut the chicken into chunks, add to the pan and cook for 3 minutes, stirring, until starting to brown.

3 Stir in the garlic, saffron and paprika and cook for 1 minute to release the flavours.

4 Stir in the red or green pepper and the rice and cook for 1 minute until all the grains of rice are glistening. Pour in the hot stock and leave to simmer gently for 20 minutes, stirring occasionally, or until the rice is tender and cooked.

5 Stir in the prawns and parsley and check the seasoning. Cook for 3-4 minutes until the prawns turn pink.

6 Serve immediately with a crisp salad.

CITRUS COD AND BROCCOLI

125g/4oz Tenderstem broccoli, halved lengthways

225g/8oz asparagus, trimmed

4 x 125g/4oz boneless, skinless, cod fillets

juice of 1 orange

1 orange, cut into 8 wedges

2 tbsp olive oil

salt and ground black pepper

boiled rice or new potatoes to serve

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

2 Spread the broccoli and asparagus in an even layer in a roasting pan. Arrange the cod fillets on top and pour the orange juice over. Tuck the orange wedges around the fish. Drizzle with the oil and season with salt and pepper.

3 Cook in the oven for 10-12 minutes until the cod is cooked and the vegetables are just tender but still a little firm.

4 Serve immediately with boiled rice or new potatoes.

SPANISH FISH CASSEROLE

2 tbsp olive oil

1 onion, finely chopped

1 leek, thinly sliced

400g/14oz potatoes, cubed

150ml/¼ pint/scant ⅔ cup dry white wine

2 x 400g/14oz cans chopped tomatoes

a pinch of sugar

4 x 125g/4oz white fish fillets, skinned and boned

salt and ground black pepper

a handful of fresh basil, torn

1 Heat half the oil in a large pan over a low heat. Add the onion and leek and cook for 6-8 minutes until softened. Add the potatoes and pour in the wine. Cook for 2-3 minutes.

2 Stir in the tomatoes, sugar, some salt and pepper and 150ml/¼ pint/scant ⅔ cup water. Simmer for 35 minutes, stirring occasionally, until the potatoes are tender.

3 Season the fish fillets and add them to the pan. Cover and simmer gently for 5 minutes until the fish is cooked through. Stir gently to roughly flake the fish.

4 Sprinkle with basil and serve immediately.

SALMON PILAU

1 tbsp olive oil

1 onion, chopped

175g/6oz/1¾ cups bulgur wheat

450ml/¾ pint/1¾ cups fish stock

400g/14oz cooked salmon fillets, skinned and flaked

125g/4oz/1 cup frozen peas

3 tomatoes, roughly chopped

juice of 1 lemon

salt and ground black pepper

1 Heat the oil in a large pan. Add the onion and cook over a low heat until softened. Stir in the bulgur wheat to coat in the oil, then add the stock and bring to the boil.

2 Cover the pan, reduce the heat and simmer gently for 10-15 minutes until the stock has been fully absorbed.

3 Stir in the salmon, peas, tomatoes and lemon juice and cook until the peas are tender. Season to taste and serve.

PRAWN GUMBO

1 tbsp groundnut oil

1 onion, finely chopped

2 celery sticks, chopped

2 green peppers, seeded and roughly chopped

1 red chilli, diced

2 garlic cloves, crushed

1 x 400g/14oz can tomatoes

200g/7oz okra, roughly chopped

900ml/1½ pints/3¾ cups fish or vegetable stock

125g/4oz/½ cup basmati rice

300g/11oz cooked, peeled king prawns (jumbo shrimp)

salt and ground black pepper

4 tbsp chopped fresh parsley

1 Heat the oil in a large pan. Add the onion, celery and green peppers and cook over a low heat for 5 minutes until they start to soften.

2 Stir in the chilli, garlic, tomatoes, okra and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.

3 Stir in the rice, reduce the heat and simmer for 20 minutes, stirring occasionally, until the rice is cooked and the liquid has been absorbed.

4 Stir in the prawns and heat through. Season to taste with salt and pepper.

5 Spoon the gumbo into four serving bowls, garnish with chopped parsley and serve.

THAI GREEN SEAFOOD CURRY

1 tbsp coconut oil

3 tbsp Thai green curry paste

340g/12oz skinless cod fillets

340g/12oz large raw peeled prawns (jumbo shrimp)

1 x 400ml/14fl oz can coconut milk

200ml/7fl oz/¾ cup fish stock

juice of 1 lime

2 tbsp Thai fish sauce

125g/4oz fine green beans

3 tbsp fresh basil, torn

salt and ground black pepper

1 Heat the oil in a wok or deep frying pan. Add the curry paste and cook over a medium heat, stirring, for 1-2 minutes.

2 Cut the cod into chunks and add to the wok with the prawns. Stir well to coat them in the curry paste. Stir in the coconut milk, stock, lime juice and fish sauce and bring to the boil.

3 Add the green beans, reduce the heat and simmer gently for 5 minutes or until the beans and cod are tender. Stir in the basil and season to taste with salt and pepper.

4 Ladle the curry into bowls and serve with rice.

THAI RED SEAFOOD CURRY

1 tbsp coconut oil

1 lemongrass stalk, chopped

1 green chilli, chopped

4 tbsp chopped fresh coriander (cilantro) plus extra to serve

2 kaffir lime leaves, chopped

1-2 tbsp Thai red curry paste

1 x 400ml/14fl oz can coconut milk

450ml/¾ pint/1¾ cups fish stock

250g/9oz queen scallops

450g/1lb raw peeled tiger prawns (shrimp)

salt and ground black pepper

1 Heat the oil in a wok or deep frying pan over a medium heat. Add the lemongrass, chilli, coriander and lime leaves and stir-fry for 30 seconds. Add the curry paste and stir-fry for 1 minute.

2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5-10 minutes until slightly reduced. Season to taste with salt and pepper.

3 Add the scallops and prawns, bring to the boil, then reduce the heat and simmer for 2-3 minutes until cooked.

4 Divide the curry among six serving bowls and sprinkle with coriander. Serve immediately with rice.

STIR-FRIED SCALLOPS

500g/1lb 2oz large scallops

2 tbsp oil

1 bunch of spring onions (scallions), sliced diagonally

1 red (bell) pepper, seeded and thinly sliced

2 tsp grated fresh root ginger

2 garlic cloves, sliced

2 tbsp lime juice

3 tbsp chopped fresh coriander (cilantro)

sweet chilli sauce and boiled rice to serve

1 Cut the scallops into thick slices. Heat the oil in a wok or large frying pan. Add the scallops, spring onions, red pepper, ginger and garlic and stir-fry over a high heat for 2-3 minutes or until the vegetables are just tender.

2 Add the lime juice and cook for 1 minute. Stir in half the chopped coriander.

3 Serve the scallops immediately, sprinkled with the remaining chopped coriander, on a bed of boiled rice with some chilli sauce.

STIR-FRIED PRAWNS

2 tbsp coconut oil

2 garlic cloves, thinly sliced

1 lemongrass stalk, halved

1 small onion, thinly sliced

1 red chilli, seeded and sliced

2.5cm/1in piece fresh root ginger, peeled and shredded

450g/1lb large raw peeled prawns (jumbo shrimp)

340g/12oz pak choi (bok choy), shredded

2 tbsp Thai fish sauce

juice of 1 lime

1 Heat the oil in a wok or deep frying pan. Add the garlic, lemongrass, onion, chilli and ginger and stir-fry briskly over a high heat for 2 minutes.

2 Add the prawns and pak choi and stir-fry for 2-3 minutes until the pak choi is slightly tender but still crisp and the prawns are pink and succulent.

3 Add the fish sauce and lime juice and cook for 1 minute. Discard the lemongrass and serve immediately with boiled rice or noodles.

HUEVOS RANCHEROS

1 tbsp olive oil

1 red onion, finely sliced

1 yellow and 1 red (bell) pepper, seeded and thinly sliced

1 red chilli, diced

75g/3oz chorizo, cubed (optional)

2 x 400g/14oz cans chopped tomatoes

4 large eggs

salt and ground black pepper

3 tbsp chopped fresh parsley

1 Heat the oil in a large frying pan over a high heat. Add the onion, yellow and red peppers, chilli and chorizo (if using) and cook for 5 minutes, stirring, until softened.

2 Reduce the heat, add the tomatoes, season with salt and pepper and simmer for 5 minutes.

3 Use a wooden spoon to make 4 hollows in the tomato mixture and break an egg into each one.

4 Cover the pan and simmer gently for 5 minutes or until the egg whites are just set but the yolks are still runny.

5 Sprinkle with parsley and serve.

EGG FU YUNG

3 tbsp groundnut oil

8 spring onions (scallions), finely sliced, plus extra to garnish

125g/4oz shiitake or oyster mushrooms, sliced

1 red (bell) pepper, seeded and finely chopped

125g/4oz/1 cup frozen peas

75g/3oz smoked bacon, diced

6 medium (US large) eggs, beaten

a good pinch of chilli powder

dash of light soy sauce

salt and ground black pepper

1 Heat the oil in a wok or deep frying pan over a high heat. Add the spring onions, mushrooms, red pepper, peas and bacon and stir-fry for 2-3 minutes.

2 Season the beaten eggs with salt and chilli powder. Pour the eggs into the pan and cook, stirring all the time, until the egg mixture sets. Add a grinding of pepper.

3 Sprinkle the soy sauce over and stir well. Serve immediately, garnished with spring onions.

SUMMER VEGETABLE STEW

3 tbsp olive oil

3 aubergines (eggplants), cubed

1 onion, chopped

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

340g/12oz new potatoes, sliced

1 x 400g/14oz can tomatoes

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

4 tbsp chopped fresh parsley

salt and ground black pepper

1 tbsp balsamic vinegar

1 Heat the oil in a large pan and cook the aubergines over a medium heat for 10 minutes or until golden brown and softened.

2 Add the onion, red and yellow peppers and new potatoes and cook for 5 minutes.

3 Add the tomatoes and beans, reduce the heat and simmer for 10 minutes or until the aubergine is completely tender.

4 Stir in the parsley. Season to taste with salt and pepper and remove from the heat.

5 Serve warm or at room temperature sprinkled with a little balsamic vinegar.

LENTIL BAKE

2 tbsp olive oil

2 onions, chopped

4 carrots, chopped

3 leeks, thinly sliced

450g/1lb button mushrooms

2 garlic cloves, crushed

225g/8oz/1⅓ cups red lentils

750ml/1¼ pints/3 cups hot vegetable stock

4 tomatoes, roughly chopped

4 tbsp chopped fresh parsley

salt and ground black pepper

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

2 Heat the oil in a flameproof casserole over a low heat. Add the onions, carrots and leeks and cook, stirring occasionally, for 5 minutes. Add the mushrooms and garlic and cook gently for 2-3 minutes.

3 Rinse and drain the lentils, then stir into the casserole with the hot stock and tomatoes. Season with salt and pepper and bring back to the boil.

4 Cover the casserole and cook in the oven for 45 minutes until the vegetables and lentils are cooked and tender. Stir in the parsley and serve.

THAI VEGGIE CURRY

2 tbsp Thai green curry paste

1 tsp diced fresh root ginger

6 spring onions (scallions), diced

1 x 400ml/14fl oz can coconut milk

3 carrots, cut into matchsticks

1 broccoli head, cut into florets

a few fresh coriander (cilantro) sprigs, chopped

juice of 1 lime

1 Heat a large pan, add the curry paste, ginger and spring onions and stir-fry over a medium heat for 2-3 minutes.

2 Add the coconut milk, cover the pan and bring to the boil. Reduce the heat and add the carrots. Simmer for 5 minutes.

3 Add the broccoli florets and simmer for 5 minutes or until just tender but retaining a little bite.

4 Stir in the coriander and lime juice, then serve immediately with boiled rice.

VEGGIE BOURGUIGNONNE

2 tbsp olive oil

450g/1lb button onions

25g/1oz/2 tbsp butter

450g/1lb button mushrooms

3 large field mushrooms, sliced

2 garlic cloves, crushed

1 tbsp plain (all-purpose) flour

175ml/6fl oz/¾ cup red wine

250ml/9fl oz/1 cup hot vegetable stock

1 tbsp tomato paste

50g/2oz/½ cup walnut halves

1 bouquet garni

salt and ground black pepper

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

2 Heat 1 tbsp oil in a large frying pan, add the button onions and cook for 5 minutes, stirring, until golden brown. Remove and transfer to a casserole.

3 Add the remaining oil and the butter to the pan, then add the mushrooms and cook for 3 minutes, until starting to brown. Add the garlic and cook for 2 minutes.

4 Stir in the flour and then add the wine, hot stock, tomato paste and walnuts. Stir well and add the bouquet garni. Bring to the boil and then transfer to the casserole.

5 Cover the casserole and cook in the oven for 1 hour. Season to taste with salt and pepper.

6 Serve in shallow bowls with mashed potato.

BEAN HOTPOT

2 tbsp olive oil

700g/1½lb mushrooms, sliced

1 large onion, finely chopped

2 garlic cloves, crushed

2 tbsp plain (all-purpose) flour

150ml/¼ pint/scant ⅔ cup white wine

1 x 400g/14oz can chopped tomatoes

2 tbsp tomato paste

2 x 400g/14oz cans mixed beans, drained and rinsed

3 tbsp tomato salsa

4 tbsp chopped fresh mint

1 Heat the oil in a large pan over a low heat, then add the mushrooms, onion and garlic and cook for 6-8 minutes until the onion is tender and golden.

2 Add the flour and cook, stirring, for 2 minutes.

3 Add the wine, tomatoes, tomato paste and beans. Bring to the boil, then reduce the heat and simmer gently for 30 minutes or until most of the liquid has reduced.

4 Just before serving, stir in the tomato salsa. Divide among six serving bowls and strew with the mint.

LENTIL AND HALLOUMI BAKE

2 red (bell) peppers, seeded and roughly chopped

200g/7oz mushrooms, sliced

2 large sweet potatoes, cubed

1 courgette (zucchini), cubed

8 cherry tomatoes

2 tbsp olive oil

150g/5oz/1 cup red lentils

1 litre/1¾ pints/4 cups hot vegetable stock

4 thick slices halloumi

4 tbsp chopped fresh parsley

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

2 Put all the vegetables in a large roasting pan, drizzle the oil over and season well with salt and pepper. Turn the vegetables to coat in the oil.

3 Roast in the oven for 25 minutes or until the vegetables are nearly tender. Sprinkle in the lentils and pour in the hot stock. Roast for 15 minutes until the lentils and vegetables are cooked through.

4 Preheat the grill (broiler) to high. Arrange the halloumi on top of the vegetables and grill (broil) for 2-3 minutes until golden brown.

5 Sprinkle the parsley over and serve in warmed bowls.