Fish tacos

 

Fish tacos

🕘Prep:20 mins

Cook:10 mins

🍳Easy

🍽Serves 4

Pack in the flavour and lots of veg in this easy fish tacos recipe. It's an easy way to get your family eating more fish, and one portion counts as three of their 5-a-day

Ingredients

1 tsp ground cumin

1 tsp ground coriander

2 tsp smoked paprika

2 limes

500g white fish fillets, such as cod, haddock, pollack or tilapia, skin and bones removed

¼ red cabbage

2 large tomatoes

2 large avocados

2 tbsp vegetable oil

8 small corn or wheat tortilla wraps

small bunch coriander, chopped

1 green chilli, finely sliced, optional

100g soured cream

chilli sauce, to serve

Method

STEP 1

Combine the cumin, coriander, paprika and a generous pinch of salt in a large bowl, add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside while you prepare the salad.

STEP 2

Finely slice the cabbage – you can do this by hand or in a food processor if you want it really fine – squeeze over the juice from half a lime and season with a little salt, scrunch the salt and lime into the cabbage and set aside. Chop the tomatoes into small pieces. Stone the avocado, scoop out the soft inside and slice, or if it’s a very ripe avocado you may want to mash it in a bowl with a little lime and salt. Keep all the salad ingredients separate on a board.

STEP 3

Heat the grill to high. Line a baking tray with foil and brush with a little oil, place the fish fillets on the tray, pour over any paste from the bowl and brush with a little more oil. Cook the fish close to the grill for 8-10 mins until the fish is cooked and starting to scorch in places, to check its cooked, gently push one of the fillets, it should easily flake when cooked.

STEP 4

If you have a gas hob, warm the tortillas directly over the flames with a pair of tongs for a charred finish. Alternatively, wrap in foil and warm in the oven on the shelf beneath the fish.

STEP 5

To serve, spread a little soured cream over each warm tortilla, top with a handful of cabbage, some tomatoes and a few slices of avocado. Flake the fish and add a few big chunks to each tortilla then top with coriander, chilli and chilli sauce.

Roast Duck

Roast Duck 

🕘Prep:5 mins

Cook:1 hr

plus 20 mins resting

🍳Easy

🍽Serves 4

Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive

Ingredients

1 oven-ready duck, about 2 kg

2 oranges, halved

60g Seville orange marmalad

Method

STEP 1

Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.

STEP 2

Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.

STEP 3

Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.

STEP 4

Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.

STEP 5

Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.

STEP 6

Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.

STEP 7

After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.

STEP 8

Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.

   By Raymond Blanc

Bolognese

Bolognese 

🕘Prep:25 mins

Cook:1 hr and 30 mins

🍳Easy

🍽Serves 12

Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

Ingredients

4 tbsp olive oil

6 smoked bacon rashers, chopped

4 onions, finely chopped

3 carrots, finely chopped

4 celery sticks, finely chopped

8 garlic cloves, crushed

2 tbsp dried mixed herbs

2 bay leaves

500g mushrooms, sliced

1½ kg lean minced beef (or use half beef, half pork mince)

6 x 400g cans chopped tomatoes

6 tbsp tomato purée

large glass red wine (optional)

4 tbsp red wine vinegar

1 tbsp sugar

parmesan, to serve

Method

STEP 1

Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.

STEP 2

Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.

By Barney Desmazery 

 

Pizza baked potato

 

Pizza baked potato 

🕘Prep:5 mins

Cook:1 hr and 45 mins

🍳Easy

🍽Serves 4

This budget-friendly supper combines two favourites in one dish. Top your jacket spuds with cheese, tomato, pepperoni and basil

Ingredients

4 baking potatoes

1 tbsp olive oil

½ red onion, finely chopped

1 garlic clove, crushed

60g pack sliced pepperoni, torn

400g can chopped tomato

½ small pack basil leaves, shredded

100g grated mozzarella

Method

STEP 1

Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.

 

STEP 2

While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

By Katy Greenwood

Mussels

 

                      Mussels  

🕘Prep:15 mins

Cook:5 mins

🍳Easy

British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan’s step-by-step guide to preparing mussels

Ingredients

1kg mussels, in shells

small glass white wine

1 shallot, finely chopped

chopped parsley, to serve

Method

STEP 1

Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.

STEP 2

Pull off the beards using the knife to help you – they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.

STEP 3

If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don’t close, discard them – they are dead and not edible.

STEP 4

Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full – the mussels need plenty of space to move around so that they cook thoroughly.

STEP 5

Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.

STEP 6

Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.

By Mary Cadogan 

Caramel cake

                 Caramel cake

🕘Prep:45 mins

🍳More effort

🍽Serves 10 - 12

This cake uses a few shortcuts but the final result is a deliciously impressive dulce de leche and pumpkin spice-filled sponge

Ingredients

For the cake

80ml vegetable oil, plus extra for greasing

450g pack vanilla or white cake mix (or make your own cake mix, see tip below)

½ x 425g can pumpkin purée

125ml full-fat milk

4 large eggs

1 tsp pumpkin pie spice (available from uk.iherb.com, or mix it yourself by combining 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg and a pinch of ground cloves)

For the spread

4 tbsp dulce de leche from a jar

For the filling

225g full-fat cream cheese

125g icing sugar, sifted

1 tsp pumpkin pie spice

½ x 425g can pumpkin purée

440ml double cream

To decorate

70g pecans, toasted and roughly chopped

Method

STEP 1

Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin purée, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.

STEP 2

Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purée and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.

STEP 3

When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top. Boom.

By Emma Freud

Asparagus pasta

 

Asparagus pasta 

🕘Prep:10 mins

Cook:30 mins

🍳Easy

🍽Serves 2

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

Ingredients

1 bunch asparagus

142ml tub double cream

2 garlic cloves, peeled, but left whole

50g parmesan, half grated, half shaved

250g tagliatelle

Method

STEP 1

To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.

STEP 2

Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.

 

STEP 3

Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

 By Barney Desmazery 

Pizza Margherita

 

Pizza Margherita 

🕘Prep:15 mins

Cook:15 mins

plus rising and proving

🍳Easy

🍽Makes 2 large or 4 small pizzas (serves 4)

Vegans needn't miss out on pizza Margherita. Our recipe combines the classic flavours of this Italian comfort food using plant-based substitutes

Ingredients

For the pizza dough

500g strong white bread flour, plus extra for dusting

1 tsp dried yeast

1 tsp caster sugar

1 ½ tbsp olive oil, plus extra

For the tomato sauce

100ml passata

1 tbsp fresh basil, chopped (or 1/2 tsp dried oregano)

1 garlic clove, crushed

For the topping

200g vegan mozzarella-style cheese, grated

2 tomatoes, thinly sliced

Fresh basil or oregano leaves, chilli oil and vegan parmesan to serve (optional)

Method

STEP 1

Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together – this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it’s too dry add a splash of cold water.

STEP 2

Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.

STEP 3

Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.

STEP 4

Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.

STEP 5

Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top – spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.

STEP 6

Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.

By Mariam Nice

Caponata pasta

 

Caponata pasta 

🕘Prep:2 mins

Cook:18 mins

🍳Easy

🍽Serves 4

Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make, budget-friendly and packs three of your five-a-day into one delicious meal

Ingredients

4 tbsp olive oil (or use the oil from your chargrilled veg, see below)

1 large onion, finely chopped

4 garlic cloves, finely sliced

250g chargrilled Mediterranean veg (peppers and aubergines, if possible) from a jar, pot or deli counter, drained if in oil (you can use this oil in place of the olive oil) and roughly chopped

400g can chopped tomatoes

1 tbsp small capers

2 tbsp raisins

350g rigatoni, penne or another short pasta shape

bunch basil leaves, picked

parmesan (or vegetarian alternative), shaved, to serve

Method

STEP 1

Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time.

STEP 2

Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.

STEP 3

Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

By Cassie Best

Pork casserole

 

Pork casserole 

🕘Prep:15 mins

Cook:6 hrs - 8 hrs

🍳Easy

🍽Serves 4

Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition – add them in the final hour of cooking

Ingredients

1 tbsp vegetable or rapeseed oil

4 pork shoulder steaks (about 750g), cut into large chunks

1 onion, chopped

1 leek, chopped

1 carrot, chopped

bundle of woody herbs (bouquet garni) – we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve

1 chicken stock cube

2 tsp Dijon mustard

1 tbsp cider vinegar

2 tsp cornflour

1 tbsp honey

 Method

 STEP 1 

Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat – you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs. 

STEP 2

In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

By Cassie Best 

Hot chocolate

Hot chocolate 

🕘Prep:5 mins

Cook:2 hrs and 15 mins - 3 hrs and 20 mins

🍳Easy

🍽Serves 8 - 10

Hosting a party? Try this slow-cooker hot chocolate for an easy way to serve a crowd. You could also add your favourite liqueur to each mug

Ingredients

1l milk

300ml double cream

200g dark chocolate, chopped

100g milk chocolate, chopped

scorched marshmallows, to serve

softly whipped cream, to serve

grated chocolate, to serve

Method

STEP 1

Pour the milk and double cream into the slow cooker. Add the dark chocolate and milk chocolate, then cover and cook on low for 2 hrs, stirring halfway through cooking.

STEP 2

Remove the lid and stir again, then continue to cook for a further 15-20 mins. Ladle into mugs and top with the marshmallows, dollops of cream and grated chocolate.

By Miriam Nice

 

Mussel pasta

 

Mussel pasta

🕘Prep:10 mins

Cook:15 mins

🍳Easy

🍽Serves 2

The slight spice of mild curry powder enhances rather than overpowers the mussels in this pasta dish - great budget treat for two

Ingredients

140g spaghetti or bucatini

1 tbsp butter

1 onion, finely chopped

2 tsp mild curry powder

2 garlic cloves, thinly sliced

500g fresh mussels cleaned and checked, see tip, below left

100ml dry white wine mixed with 50ml/2fl oz water

4 tbsp double cream

good handful coriander (or parsley), roughly chopped

Method

STEP 1

Boil the pasta in salted water, following pack instructions. Meanwhile, heat a large, wide, lidded pan. Melt the butter and add the onion. Cover and cook on a medium heat for about 7 mins until soft and turning golden here and there. Add the curry power and garlic, and cook for 1 min more.

STEP 2

Turn up the heat and add the mussels to the pan. Pour in the wine (it should steam dramatically), then cover with a tight-fitting lid. Cook over high heat for 5 mins, shaking the pan every now and again, untll the mussels are wide open. Discard any that remain closed, then lift the mussels from the pan with a slotted spoon and set aside. Drain the pasta when it’s ready.

STEP 3

Stir the cream into the mussel cooking liquor, then boil hard for 30 secs or so until the sauce is the consistency of single cream. If it gets too thick, add a splash of water. Taste and check the seasoning; I like this with lots of black pepper, which gives heat, instead of using chilli. Return the mussels to the pan, add the coriander and the pasta, and toss well. Serve in large shallow bowls, with a bowl for discarded shells

By Jane Hornby

Huevos rancheros

 

Huevos rancheros 

🕘Prep:10 mins

Cook:15 mins

🍳Easy

🍽Serves 4

Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour

Ingredients

2 tbsp olive oil

1 small onion, diced

2 garlic cloves, crushed

400g can red kidney beans, drained and rinsed

1 tsp ground cumin

¼ tsp chilli powder

½ tsp dried oregano

4 eggs

4 small flour tortillas, warmed

1 large tomato, diced

handful pickled jalapeño peppers, roughly chopped

30g cheddar, grated

1 avocado, peeled, de-stoned and diced

1 lime, half juiced, half cut into wedges, to serve

chopped coriander, to serve

Method

STEP 1

Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.

STEP 2

Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.

STEP 3

Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm

STEP 4

To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

By Niamh Hempenstall

Pesto Pasta

 

Pesto Pasta

🕘Prep:5 mins

Cook:10 mins

🍳Easy

🍽Serves 4

Prep, cook and serve this quick and easy lemon and green veg pasta in just 15 minutes. It's perfect for busy days, and will be loved by the whole family

Ingredients

350g pasta (we used linguine)

½ small head of broccoli, cut into florets

large handful of basil

1 large handful of spinach wilted in boiling water, cooled and excess water squeezed out

4 tbsp pine nuts

1 garlic clove, grated

½ lemon, zested and juiced

6 tbsp extra virgin olive oil

large handful of frozen peas, set aside in boiled water until heated through

3 tbsp grated parmesan or vegetarian hard cheese

3 tbsp soft cheese

Method

STEP 1

Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.

 

STEP 2

Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.

 

STEP 3

Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.

                                                       By Shivi Ramoutar

            

Apple pie

 

Apple pie

🕘Total time2 hrs and 30 mins

Ready in 2½ hours

🍳More effort

🍽Serves 8

Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.

Ingredients

For the filling

1kg Bramley apples

140g golden caster sugar

½ tsp cinnamon

3 tbsp flour

For the pastry

225g butter, room temperature

50g golden caster sugar, plus extra

2 eggs

350g plain flour, preferably organic

softly whipped cream, to serve

Method

STEP 1

Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

 

STEP 2

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

STEP 3

After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

 

STEP 4

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

By Angela Nilsen

Slow-roasted rib of beef

 

Slow-roasted rib of beef

🕘Prep:30 mins

Cook:5 hrs

Plus at least 3 hrs to bring to room temperature and resting

🍳More effort

🍽Serves 10

Try this flavour-packed herb-scented rib of beef as an alternative to turkey at Christmas. It includes a decadent glaze of mustard, treacle and Bovril

Ingredients

3-bone rib of beef joint (about 3-3.5kg)

4 garlic cloves, left whole but bashed once

4 rosemary sprigs

½ pack thyme

handful bay leaves

4 allspice berries

4 cloves

1 tsp black peppercorns

200ml red wine

1 tbsp plain flour

For the glaze

2 tbsp Bovril

2 tbsp Dijon mustard

1 tbsp black treacle

Method

STEP 1

Take the beef out of the fridge and leave it to come up to temperature overnight or for at least three hours. Tip the garlic and all the herbs and spices into a large roasting tin and, using a blow torch or under a hot grill, singe the herbs until they start to smoulder (if using a grill to do this, do not leave it unattended), then leave to cool slightly.

 

STEP 2

Heat oven to 100C/80C fan/gas ¼. Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast in the oven for 1 hr, then reduce the temperature to 70C/50C fan (if you have a gas oven, don’t adjust the temperature), and slow roast for 3 hrs more.

STEP 3

Remove the foil, then insert a digital probe into the middle of the joint – when the temperature reaches around 60C, it’s ready. If the meat is not up to temperature, increase oven to 150C/130C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. While the beef is cooking, make the glaze by whisking all the ingredients together.

 

STEP 4

When the beef is cooked, remove from the oven and increase the temperature to 230C/210C fan/gas 8. Return the beef to the oven for 5 mins to crisp and blister the fat, then generously brush the glaze all over the joint and return to the oven for 5 mins until sticky and slighty charred – keep an eye on it, as it will burn very easily at this stage. Lift the beef onto a chopping board and leave to rest for 20 mins.

 

STEP 5

To make a herby gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.

By Tom Kerridge

Beef ragout

 

Beef ragout 

🕘Prep:25 mins

Cook:3 hrs and 30 mins

🍳More effort

🍽Serves 6-8

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Ingredients

1.2kg beef shin, cut into chunks

4-5 tbsp olive oil

2 onions, finely chopped

3 carrots, finely chopped

4 celery sticks, finely chopped

4 garlic cloves, sliced

3 tbsp tomato purée

400ml red wine

2 rosemary sprigs

2 bay leaves

2 x 400g cans chopped tomatoes

500ml beef stock

parmesan, grated, and pappardelle (see 'Goes well with', below), to serve

Method

STEP 1

Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.

 

STEP 2

Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.

STEP 3

When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

 

By Tom Kerridge

Tuna Pasta

 

Tuna Pasta

🕘Cook:25 mins

🍳Easy

🍽Serves 4

Whip up a delicious tuna and lemon pasta in under 25 minutes for a no-fuss midweek meal. This simple storecupboard dish is ideal if you are on a budget.

Ingredients

350g pasta shells

200g pack trimmed fine beans, cut into short lengths

200g can tuna in oil

1 lemon, zested

1 heaped tbsp small capers

generous pinch of chilli flakes

olive oil, for drizzling

Method

STEP 1

Cook the pasta in boiling salted water for 8 mins. Add the beans and cook for a further 3 mins until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.

 

STEP 2

Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.

By Sara Benfield 

Chiken curry

 

Chiken curry 

🕘Prep:10 mins

Cook:6 hrs

Plus overnight chilling

🍳Easy

🍽Serves 2

Ingredients

1 large onion, roughly chopped

3 tbsp mild curry paste

400g can chopped tomatoes

2 tsp vegetable bouillon powder

1 tbsp finely chopped ginger

1 yellow pepper, deseeded and chopped

2 skinless chicken legs, fat removed

30g pack fresh coriander, leaves chopped

cooked brown rice, to serve

Method

STEP 1

Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.

 

STEP 2

Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.

 

STEP 3

The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.

STEP 4

Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

By Sara Buenfeld

   

Spaghetti Puttanesca

 

Spaghetti Puttanesca 

🕘Prep:15 mins

Cook:20 mins

🍳Easy

🍽Serves 4

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family

 

Ingredients

3 tbsp olive oil

1 onion, finely chopped

2 large garlic cloves, crushed

½ tsp chilli flakes (optional)

400g can chopped tomatoes

5 anchovy fillets, finely chopped

120g pitted black olives

2 tbsp capers, drained

300g dried spaghetti

½ small bunch of parsley, finely chopped

Method

STEP 1

Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.

 

STEP 2

Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.

 

STEP 3

Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

By Esther Clark 

 

 

Chocolate Chip cookies

 

Chocolate Chip cookies 

🕘Prep:15 mins

Cook:10 mins

🍳Easy

🍽Makes 30

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit

Ingredients

150g salted butter, softened

80g light brown muscovado sugar

80g granulated sugar

2 tsp vanilla extract

1 large egg

225g plain flour

½ tsp bicarbonate of soda

¼ tsp salt

200g plain chocolate chips or chunks

Method

STEP 1

Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

 

STEP 2

Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

 

STEP 3

Beat in 2 tsp vanilla extract and 1 large egg.

 

STEP 4

Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

 

STEP 5

Add 200g plain chocolate chips or chunks and stir well.

 

STEP 6

Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies

STEP 7

Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

 

STEP 8

Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

By Valerie  Barrett

Honey chicken

Honey chicken 

🕘Prep:15 mins

Cook:15 mins

🍳Easy

🍽Serves 4

Rustle up this family-friendly honey chicken, flavoured with garlic, soy sauce, lemon and ginger, in 30 minutes. Serve with rice and broccoli for a filling meal

Ingredients

4 chicken breasts (about 600g), trimmed and cut into 2-3cm cubes

2 tbsp plain flour

40g piece of ginger, peeled and finely grated

4 garlic cloves, finely chopped

6 tbsp soy sauce

5 tbsp honey

½-1 lemon, juiced

1 tbsp sunflower, vegetable, rice bran or rapeseed oil

cooked rice and steamed broccoli, to serve (optional)

Method

STEP 1

Tip the chicken into a bowl, sprinkle over the flour and some seasoning and toss until the chicken is evenly coated.

STEP 2

Combine the ginger, garlic, soy, honey and half the lemon juice in a bowl. Heat the oil in a large frying pan or wok over a high heat and fry the chicken for 3-4 mins until lightly golden. Tip in the honey sauce and stir-fry for 10 mins, or until the chicken is cooked through and the sauce has reduced enough to coat the back of a spoon. Taste for seasoning and squeeze over the remaining lemon juice, if needed, then serve with rice and steamed broccoli, if you like.

By Charlotte Pike

Frittata

 

FRITTATA 

🕘Prep:2 mins

Cook:16 mins

🍳Easy

🍽Serves 2

Omelettes step aside, this four-ingredient frittata is a speedy weeknight lifesaver that's packed with flavour and goes well with salad or crusty bread

Ingredients

3 large leeks

150g pack raw peeled king prawns

5 large eggs

120g garlic & herb cream cheese

Method

STEP 1

Heat 2 tbsp olive oil in a medium frying pan. Slice the leeks and add to the pan, cooking for 5 mins. Add the prawns and cook for 1 min more. Beat the eggs and whisk through half the cream cheese. Season to taste. Pour the mixture over the prawns and leeks, dot over the remaining cheese and cook on a medium heat for 5-8 mins. Finish under a medium-hot grill for 2 mins until just set with a slight wobble.

By Esther Clark 

Strawberry panna cotta

 

Strawberry panna cotta 

🕘Prep:30 mins

Cook:25 mins

plus cooling and 3 hrs chilling

🍳More effort

🍽Serves 6

Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side

Ingredients

For the panna cotta

3 gelatine leaves

450ml double cream

200ml whole milk

100g white caster sugar

1 vanilla pod

For the strawberries

400g strawberry, hulled and halved, or quartered if very large

1 ½ tsp cornflour

50g white caster sugar

Method

STEP 1

For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled – the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.

STEP 2

Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

By Cassie Best