Great Family Food
Kevin Dundon

More than 100 recipes for delicious home-cooked food

To my beautiful wife Catherine, who is and always has been my tower of strength

Table of Contents

Cover Page

Title Page

Dedication

Introduction

One-pot wonders

Quick & easy suppers

Roasts & family meals

Leftovers

Accompaniments

Desserts

Glossary

Index

Acknowledgments

Copyright

About the Publisher

Introduction

With two young daughters and a toddler, food plays an integral part in our family life. My mother and grandmother were extremely good cooks and instilled in us a sense of passion for the food we ate—many of the recipes in this book are my childhood favourites. As children we always took an active role in the preparation of family meals and I’ve made sure this trend continues with my own children. After homework is done there is a mad dash to prepare the evening meal and everybody has their own special role. Sophie sets the table, Emily peels vegetables or stirs a pot while my wife, Catherine and I chop the meat and peel the vegetables!

The quality of ingredients is close to my heart and I always use the very best seasonal products I can find. Great Family Food features the recipes and the ingredients that Catherine and I use on a regular basis. You’ll find a mixture of healthy and indulgent meals so all occasions are covered. In our house desserts are only served after the main course has been finished—that’s our secret incentive for empty plates!

Being busy shouldn’t mean missing out on good food. If you’re leading a hectic life, juggling family, friends, work and play, it’s important that the food you eat is as nourishing as possible. And even more importantly, food should be shared with the people you love. Happy reading and family cooking!!

Kevin

PS. The recipes in this book include both Imperial and Metric quantities. It is better to stick to one system, not a mix of two. I’ve also included cup measurements for American cooks. If any of the ingredients sound unfamiliar, you will find a short glossary of UK/US terms on page 186.

One-pot wonders

There’s nothing more satisfying than easy-to-prepare casseroles and delicious one-pot dishes that can be made ahead of time and heated up just before serving.

Tucking into a warming bowl of soup or stew on a cold winter’s day is my idea of heaven, and I guarantee that these recipes will be winners every time.

Tomato and Pesto Soup

This is a delicious way of making the most of tomatoes when they’re at their juiciest and best at the end of the season. The pesto garnish turns this light and summery soup into something very special.

Serves 6-8

2 tbsp olive oil

1 small onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1kg/2lb 4oz ripe plum tomatoes, halved

700ml/1¹/₄ pints/3 cups chicken stock or water

pinch of light brown sugar (optional)

200ml/7fl oz/generous ³/₄ cup double cream

crème fraîche, to garnish

salt and freshly ground black pepper

Basil Pesto:

50g/2oz/scant 1 cup fresh basil leaves

2 tsp toasted pine nuts

25g/1oz/¹/₄ cup grated Parmesan cheese

2 garlic cloves, peeled

150ml/5fl oz/²/₃ cup olive oil

1 For the pesto, place all the ingredients in a liquidizer and blend to a smooth paste. Transfer to a bowl, cover with clingfilm and store in the refrigerator until required.

2 Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and garlic and sauté for a few minutes, or until golden. Tip in the tomatoes and continue to sauté for another 5 minutes, or until well heated through and just beginning to break down.

3 Stir in the chicken stock and allow the mixture to come to the boil and to reduce by half. Remove from the heat and blitz with a hand-held blender to a smooth purée. Alternatively use a liquidizer. Season to taste and add the sugar, if using.

4 To serve, add the cream to the soup and warm through over a medium heat. Check the seasoning and ladle into warmed serving bowls. Garnish each bowl with some basil pesto and crème fraîche.

Mild Curried Chickpeas

Because chickpeas are such a good source of protein, I often incorporate them into our family meals in an attempt to keep us fit and raring to go. This dish is a favourite with the Dundons, as it is so simple and tasty.

Vegetarian Serves 4

2 tbsp sunflower oil

1 red onion, peeled and chopped

1 red chilli, finely chopped

3 garlic cloves, peeled and crushed

2.5cm/1in piece of fresh root ginger, peeled and chopped or ¹/₂ level tsp powdered ginger

1 green pepper, cored, deseeded and finely chopped

2 × 400g/14oz tins of chickpeas

¹/₂ tsp ground turmeric

1 tsp cumin seeds

¹/₂ tsp ground coriander

150ml/5fl oz/²/₃ cup vegetable stock

1 × 400g/14oz tin of tomatoes

4 tbsp natural yoghurt

2 tbsp chopped fresh coriander basmati rice, to serve salt and freshly ground black pepper

1 Gently heat the oil in a large wide-based saucepan. Add the onion, chilli, garlic and ginger and fry gently for 3-5 minutes, or until fragrant. This will produce an intense, spicy aroma in the kitchen. Add in the chopped green pepper and cook for a further 2-3 minutes.

2 Drain the chickpeas and rinse them under cold water, as sometimes the liquid can be very strong in taste. Add to the pan and stir to coat thoroughly with the vegetable mixture. Stir in the spices, then add the stock and tinned tomatoes and reduce the heat to very low. Cover the saucepan with a tightly fitting lid and simmer, very gently, for 15-20 minutes.

3 Remove the lid, gently stir in the yoghurt and season with a little salt and black pepper. Finally, mix in some chopped fresh coriander and serve immediately with boiled basmati rice.

Chilli con Carne

This chilli is ideal served with rice, crusty bread or jacket potatoes, and guacamole, sour cream and a big green salad. I’ve also included a non-meat alternative.

Serves 4-6

2 tbsp olive oil

2 onions, peeled and chopped

4 garlic cloves, peeled and crushed

900g/2lb minced lamb or soya mince

1 red pepper cored, deseeded and chopped

50g/2oz sliced mushrooms

1 glass of red wine

2 × 400g/14oz tins of chopped tomatoes

3 tbsp tomato purée

2 red chillies, thinly sliced (and deseeded if you wish)

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp ground coriander

1 stick of cinnamon

good shake of Tabasco sauce

1 × 400g/14oz tin of red kidney beans, drained

1 large bunch of fresh coriander leaves, roughly chopped

lime wedges, to serve

salt and freshly ground black pepper

1 Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the minced lamb or soya mince, red pepper and mushrooms, cooking quickly until browned and breaking down any chunks of soya with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself!

2 Stir in the tinned tomatoes, tomato purée, fresh chilli and chilli flakes, cumin, ground coriander, cinnamon and Tabasco sauce. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for 50-60 minutes, stirring occasionally, until the mixture is rich and thickened.

3 Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered. Remove from the heat, add extra seasoning if necessary and serve with lots of lime wedges.

Traditional Risotto

Risotto is a warming family favourite—nutritious and very filling. Use good-quality chicken stock to give the dish real depth and flavour. It’s such a versatile meal, be sure to try the delicious variations below.

Serves 4

25g/1oz/¹/₄ stick butter

2 shallots, peeled and finely chopped

¹/₂ tsp chopped fresh thyme,

3 garlic cloves, peeled and very finely chopped

350g/12oz/generous 2¹/₂ cups arborio rice

50ml/2fl oz/¹/₄ cup dry white wine

1 litre/1³/₄ pints/4 cups boiling chicken stock

100ml/3¹/₂ fl oz/scant ¹/₂ cup double cream (optional)

75g/3oz/³/₄ cup freshly grated Parmesan cheese, plus extra for serving (optional)

salt and freshly ground black pepper

1 On a low heat, slowly melt the butter in a wide saucepan with a thick base. Add the shallots, thyme and garlic and cook very gently until completely softened. Add the rice and mix in well to ensure that it does not stick to the base of the pan at this crucial time. Allow the rice to become glazed and cook without any liquid for 3-4 minutes while continuing to stir. Add the white wine and once again continue to stir the rice, as the wine will evaporate quite quickly.

2 Do not change the heat. Add the stock little by little into the rice mixture—don’t add the next ladle until the previous one has evaporated. It is vitally important not to rush this process, but continue to add all the liquid until the rice is plump and tender.

3 Season this mixture and if you wish to obtain a nice creamy risotto you can add both the cream and Parmesan cheese. Adding just Parmesan will also make a great risotto.

4 Serve immediately with additional Parmesan cheese if desired.

Tip:

It is important that the chicken stock is hot before being added to the dish; otherwise it will cool the risotto down during cooking and make it very stodgy.

Variations:

All of the following are great added to your basic risotto mixture:

Roasted asparagus tips with Parmesan

Pan-fried wild mushrooms

Roasted pumpkin with chunks of goat’s cheese

Cooked chicken breast and chorizo

Hot and Sour Prawn Broth

With its fragrant aroma of lemongrass and chilli, this is a lovely dish to serve as a starter at a dinner party or as a light lunch. Dublin Bay prawns (langoustines) are perfect in the spicy broth, which is also wonderful served chilled.

Serves 4

2 shallots, peeled and thinly sliced

3 garlic cloves, peeled and crushed

olive oil, for frying

2 lemongrass stalks, chopped into small pieces

850ml/1¹/₂ pints/3³/₄ cups light chicken stock, boiling

75g/3oz onoiki mushrooms

1 red chilli, very finely chopped

450g/1lb uncooked prawns, peeled

juice of 2 limes

2 tbsp dark soy sauce 2 tbsp chopped fresh coriander salt and freshly ground black pepper

1 Sauté the shallots in a large pan with the garlic and olive oil for 2-3 minutes. Add the chopped lemongrass and cook for a couple of minutes.

2 Add the chicken stock and bring the mixture to the boil. Add in the mushrooms, the red chilli and the prawns. Continue to cook for 3-4 minutes, or until the prawns are lightly cooked.

3 Finally, add the lime juice, soy sauce and the chopped coriander. Correct the seasoning and serve.

Kevin’s Irish Paella

This is great midweek supper, ideal if you’ve got guests popping in for a bite to eat. Although paella is a traditional Spanish dish, I have added a couple of quintessentially Irish ingredients to this version.

Serves 4

¹/₂ onion, peeled and sliced

2 garlic cloves, peeled and crushed

50g/2oz chorizo, chopped

6 rashers of smoked bacon, chopped

350g/12oz/1³/₄ cups paella rice (or basmati, if you are stuck)

90ml/3fl oz/¹/₃ cup white wine

¹/₂ tsp saffron strands

1.2 litres/2 pints/5 cups mild fish stock

450g/1lb selection of raw fish such as pollock or haddock, cubed

12 large whole Dublin Bay prawns (langoustines)

2 tbsp chopped fresh flat-leaf parsley

50g/2oz spinach

110g/4oz curly kale (optional)

lemon wedges or juice of 1 lemon

salt and freshly ground black pepper

1 Place the onion, garlic, chorizo and bacon in a large wok or wide-based saucepan and fry together over a gentle heat.

2 Add the rice and stir until completely combined with the onion mixture. Pour in the white wine and leave to reduce for a few minutes. Infuse the saffron strands in 100ml/3¹/₂fl oz/scant ¹/₂ cup boiling water and add to the pan—this will immediately colour the dish.

3 Add half the fish stock and mix thoroughly. Allow the liquid to come to the boil, then simmer gently until all the liquid has evaporated.

4 Add the cubed fish and the remainder of the fish stock. Cook gently on a low heat for 5-6 minutes, stirring occasionally.

5 When the fish is cooked through, add the parsley, spinach and kale, if using. Season to taste. Lay the prawns across the top and scatter over the lemon wedges or squeeze the juice directly onto the dish. Bring the saucepan to the table and allow people to help themselves.

Hearty Fish Stew

Tiger prawns, monkfish and mussels are gently simmered in a rich garlic and tomato sauce, bringing a real Mediterranean flavour to the table. The broth can be made in advance, so you can reheat it and add the fish just before serving.

Serves 4

1 large fennel bulb

2 tbsp olive oil

1 garlic clove, peeled and chopped

200ml/7fl oz/scant ³/₄ cup dry white wine

300ml/10fl oz/1¹/₄ cups fresh fish stock

2 × 400g/14oz tins of chopped tomatoes

pinch of sugar

250g/9oz cherry tomatoes, halved

450g/1lb monkfish fillet, cut into 4cm/1¹/₂in chunks

12 large tiger prawns, heads removed

12 mussels, scrubbed pimento paste (optional)

1 tbsp snipped garlic chives

1 tbsp chopped fresh lemon thyme

extra-virgin olive oil

salt and freshly ground black pepper

1 Remove the feathery tops from the fennel bulb, roughly chop and set aside to use as a garnish. Cut the remaining fennel bulb lengthways into quarters and finely chop, discarding the core.

2 Heat the oil in a large frying pan or wok, add the fennel and fry for 5 minutes. Add the garlic and fry for a further 1 minute. Stir in the wine, stock, tinned tomatoes and sugar, bring to the boil, then simmer gently for 5 minutes. Add the cherry tomatoes and cook for a further 5 minutes. Season well with salt and pepper.

3 Add the monkfish and bring back to a simmer. Stir in the prawns and mussels, cover and cook for approximately 5 minutes, or until the mussels have opened and the fish is cooked. Discard any mussels which have not opened. Mix in the pimento paste, if using, at this stage.

4 To serve, ladle the stew into 4 deep plates or bowls, scatter over the fennel tops, garlic chives and lemon thyme and drizzle with extra-virgin olive oil.

Seafood Chowder

With a large supply of seafood so readily available in Wexford, where I live, is it any wonder that fish features so much in this book? I often double the quantities in this recipe and use the leftovers to make fish pie (see page 117).

Serves 4

50g/2oz/¹/2 stick butter

1 small onion, peeled and chopped

1 leek, trimmed and diced

1 small carrot, diced

1 potato, peeled and cubed

50g/2oz smoked salmon slices, cut into julienne (long thin strips)

125ml/4fl oz/¹/₂ cup dry white wine

425ml/15fl oz/generous 1³/₄ cups fish stock or water

275g/10oz mixed fresh fish fillets, skinned and cut into bite-sized pieces (such as cod, haddock, hake and salmon)

12 raw Dublin Bay prawns (langoustine), scrubbed clean

150g/5oz mussels, scrubbed clean

1 tbsp chopped fresh tarragon

200ml/7fl oz/generous ³/₄ cup pouring cream

salt and freshly ground black pepper

1 Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes, or until softened.

2 Pour the wine into the pan and allow to reduce by half. Add the fish stock and bring to a simmer, then add the fresh fish and shellfish. Return the pan to a simmer and add the tarragon and cream, then season to taste. Cover with a lid and simmer gently for a further 2-3 minutes, or until the fish and prawns are tender and the mussels have opened (discard any that remain closed).

3 To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.

Chicken in Red Wine

At the end of a busy day, it’s lovely to come home to a comforting stew. I usually buy a whole chicken and cut it into pieces (your butcher will happily do this for you or you could just use chicken legs). You can choose any red wine you like, but I prefer a full-bodied Burgundy. Goose fat adds real depth of flavour to this dish.

Serves 4

1 whole large chicken (1.3kg/3lb), cut into portions with skin on

50g/2oz/¹/4 cup butter or goose fat

200g/7oz button mushrooms, quartered or sliced

20 pearl onions, peeled but left whole

2 garlic cloves, peeled and chopped

4 rashers of back bacon, cut into strips (lardons)

1 tsp tomato purée

600ml/1 pint/2¹/₂ cups red wine

200ml/7fl oz/generous ³/₄ cup chicken stock

3-4 fresh thyme sprigs

2 bay leaves

1 bunch of fresh parsley, to garnish

salt and freshly ground black pepper

To thicken:

25g/1oz/¹/₄ stick butter, softened

50g/2oz/¹/₃ cup plain flour

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

2 Place the chicken in a large bowl. Sprinkle with salt and black pepper and mix the chicken around to ensure that it is fully seasoned.

3 Heat the butter in a large pan. Pan-fry the chicken pieces for 2-3 minutes, or until they are golden brown all over. Take the chicken pieces out of the pan and transfer to a large casserole dish.

4 If required, add another teaspoon of butter to the pan and add the mushrooms, onions, chopped garlic and bacon. Cook for 4-5 minutes, or until glazed and golden brown. Add the tomato purée and whisk in the red wine together with the chicken stock. Bring the mixture to the boil, then add the fresh thyme sprigs and the bay leaves to the sauce. Pour the sauce over the chicken pieces in the casserole and place in the oven for 1-1¹/₄ hours, or until the chicken is cooked through.

5 Remove the chicken from the sauce, place on a warmed plate, cover with foil and leave for a couple of minutes. Remove the thyme and bay leaves from the sauce. Return the saucepan to the hob and bring the sauce to the boil.

6 Mix the softened butter with the flour into a soft dough. Break this into the boiling liquid (it is very important that the liquid is boiling at this stage; if not, it will make for a very lumpy sauce) and whisk rapidly, then allow the sauce to thicken for 8-10 minutes.

7 Put the chicken on a serving plate, pour over the sauce and garnish with the parsley. Serve with crusty bread and crisp green vegetables.

Beef and Black Bean stir-fry

Stir-fries are the ultimate one-pot meal, and this is a quick, healthy and very tasty dish. You don’t have to use a wok—a large frying pan works just as well.

Serves 4

500g/1lb 2oz beef fillet, sliced into very thin strips

1 tbsp sunflower oil

250g/9oz green vegetables, sliced (such as broccoli, mangetout or French beans)

beef or vegetable stock (optional)

350g/12oz egg noodles

1 bunch of spring onions, trimmed and chopped

110g/4oz beansprouts toasted sesame seeds, to garnish

Black Bean Sauce:

2 red chillies, roughly chopped and deseeded (unless you prefer a very hot dish)

2 garlic cloves, peeled

2.5cm/1in piece of fresh root ginger, peeled

100ml/3¹/₂fl oz/scant ¹/₂ cup soy sauce

100ml/3¹/₂fl oz/scant ¹/₂ cup beef stock

1 × 110g/4oz tin of black beans, drained

2 tsp sugar

2 tsp Thai fish sauce juice of 1 lime pinch of salt

1 Begin with the black bean sauce, which can be made up and stored in the refrigerator for up to 2 weeks. Place all of the ingredients for the sauce into a food processor and blitz at medium speed for 3-4 minutes, or until it is completely smooth

2 Heat a large frying pan or wok, add the oil and fry off the meat until almost cooked. Add the vegetables and quickly fry them, using a little stock if the mixture gets too dry.

3 Bring a large pan of water to the boil. Add the noodles with a pinch of salt and cook according to the packet instructions, around 6-8 minutes. Drain.

4 Pour half the black bean sauce into the beef mixture and bring the mixture to a rapid boil. The remaining sauce can be stored in the refrigerator for up to 2 weeks.

5 Add the chopped spring onions to the beef together with the beansprouts just before you serve the dish. Pile the beef and sauce on top of the noodles and serve immediately, garnished with toasted sesame seeds.

Traditional Beef Casserole with Herb Dumplings

A casserole makes a convenient and nourishing meal at any time of the year. You can pop it on top of the cooker or in the oven and just forget about it for an hour or two while it happily bubbles away. Here, I have added herb dumplings, which are a real family favourite.

Serves 6

1 tbsp sunflower oil

700g/1lb 8oz lean stewing beef, finely diced

1 onion, peeled and sliced

2 carrots, peeled and diced

¹/₂ turnip, peeled and finely diced

1 parsnip, peeled and chopped

2 celery sticks

1 large tsp tomato purée

25g/1oz/2¹/₂ tbsp plain flour

850ml/1¹/₂ pints/3³/₄ cups beef stock

salt and freshly ground black pepper

Herb Dumplings:

200g/7oz/1 ¹/₃ cups self-raising flour

50g/2oz/¹/₂ cup suet pinch of salt

¹/₂ onion, peeled and very finely chopped

2 tsp chopped fresh parsley

50g/2oz/¹/₂ cup grated Cheddar cheese (optional)

about 5 tbsp soured milk

1 Heat the sunflower oil in a large saucepan. Add the diced stewing beef and fry quickly until coloured or sealed all over. Add the vegetables to the pan, mix around well and cook for 3-4 minutes, or until all the vegetables are sealed and glazed like the beef.

2 Next, add the tomato purée and a little salt and pepper and sprinkle the flour on top of the mixture. Mix in the flour (this will act as a thickening agent), ensuring that all the vegetables and meat are covered and lightly coated. Pour in the stock and mix it well to ensure that there are no lumps of flour stuck to the sides of the saucepan.

3 Allow the mixture to come to the boil, then reduce the heat to a gentle simmer, cover with a lid and cook for 1¹/₂-2 hours, or until the meat and vegetables are tender and the sauce is a nice consistency.

4 Meanwhile, make the dumplings. In a large bowl mix the flour, suet, salt, finely chopped onion, fresh parsley and Cheddar cheese (if using) together well. Gently stir in the soured milk a little at a time—do not add all the milk at once because you may not need all of the liquid. The mixture should resemble a soft dough (like a scone).

5 Turn out onto a floured work surface and knead the dough very gently, just until it comes together, then cut out the dumplings, using a cup or a scone cutter. They should be no thicker than 2cm/³/₄in.

6 About 30 minutes before the stew is ready, drop in the dumplings. These cook in the stew and take about 25-30 minutes. If you wish, at this stage you can finish the stew off in the oven by transferring it to a casserole dish with a lid and placing in an oven preheated to 150°C/ 300°F/Gas Mark 2.

Irish Stew with Pearl Barley

This is a real ‘mammy’ dish—all mums have their own special recipe. My recipe has a long-tailed history—it has satisfied several generations and will be passed on to future Dundons. This version uses diced lamb, but you could use mutton neck chops—a cheaper cut of meat, which benefits from the prolonged cooking time.

Serves 6

1 tbsp sunflower oil

1.1kg/2lb 8oz neck of lamb, diced

3 carrots, peeled and diced

1 onion, peeled and diced

225g/8oz turnip, peeled and chopped

5-6 fresh parsley sprigs, plus extra for garnish

600ml/1 pint/2¹/₂ cups lamb stock or water

2 large potatoes, peeled and diced

75g/3oz pearl barley

1 Heat a large saucepan with the sunflower oil, add the meat and quickly brown. Add the diced carrots, onion and turnip and fry off for 3-4 minutes. Add some parsley sprigs and the stock and allow the mixture to come to the boil, then reduce the heat to a very gentle simmer and cook, covered, for 1 hour.

2 Add the diced potatoes and pearl barley and stir to combine well. These two ingredients will both act as thickening agents, so you may need to add a little extra stock, depending on the consistency you like in your stew.

3 Allow the stew to cook gently for a further 1 hour—this will make the meat nice and tender and will ensure a great end result. If it begins to dry out, add a little more stock or water.

4 When the stew is cooked, sprinkle the dish with a little chopped parsley and serve immediately with some deliciously creamy mashed potatoes.

Braised Beef Short Ribs with Horseradish Mash

There is something truly delightful about the aroma of this dish wafting through the house. You can run out to the shops for a couple of hours while the ribs are cooking and come home to a beautiful slow-braised meal. If you can find them, Rooster potatoes are perfect for the mash; otherwise use King Edwards, Golden Wonders or any other floury potato.

Serves 4

sunflower oil, for frying

16 short beef ribs

2 carrots, peeled and cut into chunks

1 large onion, peeled and sliced

5 garlic cloves, peeled

2-3 fresh thyme sprigs

1 x 400g/14oz tin of chopped tomatoes

350ml/12fl oz/1¹/₂ cups red wine

200ml/7fl oz/generous ³/₄ cup beef stock

Horseradish Mash:

6 large potatoes, peeled and cut into chunks

milk

50g/2oz /¹/₂ stick butter

1 tsp creamed horseradish

1 Preheat the oven to 150°C/300°F/Gas Mark 2.

2 Heat a little oil in a large roasting tin and seal the short ribs on each side until they are nicely browned off. Add in the vegetables and garlic and stir to coat them lightly. Next, pop in the thyme sprigs and add the chopped tomatoes, red wine and beef stock. Bring the mixture to the boil, then transfer the tray to the oven for 2¹/₂ hours.

3 Boil the potatoes in salted water until they are tender. Strain off the water, return the saucepan to the hob and steam for a few minutes. Mash with a little milk and butter (add gradually as you do not want the mash to become sloppy) and mix in the creamed horseradish.

4 Remove the ribs from the oven and serve with the creamy horseradish mash.

Quick & easy suppers

These days, everyone seems to be constantly on the run, trying to beat the clock at every turn. Here are some mouth-watering, time-saving recipes that are tasty, nutritious and ideal for all the family. Most importantly, they use ingredients that are readily available in your local shop or supermarket.

Baked Goat’s Cheese, Beetroot, Orange and Walnut Salad

Each ingredient in this attractive salad has its own unique flavour, but they marry together extremely well. The sweetness of the orange contrasts beautifully with the strong and sometimes salty taste of the cheese.

Vegetarian Serves 4

200g/7oz young baby beetroot olive oil

350g/12oz young goat’s cheese, cut into chunks

2 tbsp walnut oil

2 tbsp balsamic vinegar juice of ¹/₂ orange

200g/7oz fresh rocket leaves (or any type of salad leaves)

3 large ripe oranges, peeled and segmented

75g/3oz/³/₄ cup walnuts

salt and freshly ground black pepper

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

2 Cut the beetroot into large wedges and place on a baking tray. Drizzle with olive oil and season with the salt and pepper. Roast for 20-25 minutes, or until the wedges are just tender.

3 Line a baking tray with non-stick baking parchment. Arrange the cheese on top and place the tray in the oven for 5-6 minutes, or until the cheese is just beginning to melt.

4 While the goat’s cheese is cooking, make the dressing by mixing together the walnut oil, balsamic vinegar and orange juice.

5 Arrange the rocket leaves in serving bowls or on plates. Divide the orange segments between the bowls. Scatter in the warm beetroot and the baked goat’s cheese. Toss in the walnuts at the end and drizzle generously with the nutty dressing.

Roasted Root Vegetable, Chilli and Pumpkin Soup

This is a delicious and really warming soup, and on cold days the girls often take it to school. Its beauty is that it can be made in advance and reheated as required, so why not make a double batch to keep out the winter chill?

Vegetarian Serves 6-8

2 large carrots, peeled and cut into chunks

400g/14oz pumpkin, peeled and cut into chunks

2 celery sticks, sliced

1 parsnip, peeled and cut into chunks

2 sweet potatoes, peeled and cut into chunks

75g/3oz/³/₄ stick butter

¹/₂ onion, peeled and cut into chunks

1 leek, trimmed and sliced

2 garlic cloves, peeled and chopped

1 rounded tsp dried chilli flakes (optional)

1.5 litres/2¹/₂ pints/6¹/₄ cups vegetable stock

200ml/7fl oz/generous ³/₄ cup double cream

salt and freshly ground black pepper

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

2 Put the prepared carrots, pumpkin, celery, parsnip and sweet potatoes in a roasting tin, sprinkle with a little salt and pepper and roast in the oven for 15-20 minutes.

3 Meanwhile, gently heat the butter in a large saucepan. Add the onion, leek, garlic and chilli flakes (if using) and fry for 6-8 minutes. Add the roasted vegetables, pour in the vegetable stock and bring the mixture to the boil. Reduce the heat and simmer for 20 minutes, or until all the vegetables are fully softened. Remove the pan from the heat, add the cream, season with salt and pepper and blitz to a smooth purée using a hand-held blender.

4 Correct the consistency with additional stock if required. Return the pan to the heat and reheat gently. Serve steaming hot with a swirl of double cream, a twist of black pepper and buttered crusty brown bread.

Cream of Asparagus Soup

Asparagus is a wonderful spring vegetable, and this smooth and creamy soup is great for those days when there’s still a chill in the air. It has the most delightful green colour, which is enhanced by the fragrant garlic leaves. For a lighter option, try using crème fraîche instead of cream.

Vegetarian Serves 6-8

900g/2lb fresh asparagus

50g/2oz/¹/₂ stick butter sunflower oil

1 onion, peeled and finely chopped

25g/1oz/2¹/₂ tbsp plain flour

1.2 litres/2 pints/5 cups boiling vegetable stock

125ml/4fl oz/¹/₂ cup double cream

50g/2oz wild garlic leaves, or chives, roughly chopped

salt and freshly ground black pepper

Croûtons:

3 slices of stale bread, cut into small dice

2 tsp sunflower oil

1 If you want to make your own croûtons, preheat the oven to 180°C/350°F/Gas Mark 4. Spread out the cubes of bread flat on a baking tray and drizzle with the oil. Bake for 10 minutes, or until golden brown. Cool on a rack, then store in an airtight container for 3-5 days. Alternatively, buy ready-made croûtons.

2 Prepare the asparagus by trimming off the tough outer stalks. These can be used for making stock.

3 Melt the butter in a large saucepan, adding just a little oil to help prevent burning. Add the chopped onion and fry gently for 6-8 minutes, or until soft but not brown.

4 Add the trimmed asparagus and cook with the onion for a further 10 minutes, or until it begins to soften. Mix in the flour and stir until the vegetables are completely coated with the flour. Pour in the boiling stock and stir for 2 minutes, making sure that none of the flour has stuck to the sides of the pan. Bring this mixture to the boil, then reduce the heat and simmer for 20 minutes.

5 Remove the pan from the heat and stir in the cream, wild garlic and seasoning. Using either a hand-held blender or a food processor, purée the soup in small batches. Return to the heat, correct the seasoning, warm through and serve with croûtons.

Spiced Marinated Salmon

This recipe is great, as it uses ingredients that you may already have in your larder. Because the marinade is quite strong, it takes only 30 minutes to infuse the fish with its piquant flavour.

Serves 6

6 salmon darnes or steaks (175g/6oz each)

sunflower oil, for frying

Marinade:

250ml/9fl oz/1 cup soy sauce

scant 4 tbsp rice vinegar

1 tsp tomato purée

dash of Tabasco sauce

juice of 1 lemon

2 tsp sesame oil

1 red chilli, chopped

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

2 tsp chopped fresh coriander

1 To make the marinade, put all the ingredients into a large bowl and whisk rapidly until thoroughly combined. Place the salmon darnes or steaks into the marinade and mix gently to ensure that the salmon is completely covered. Set aside in a cool place to marinate for 30 minutes.

2 When you are ready to cook the salmon, remove it from the marinade. Place a large frying pan drizzled with a little oil over a medium heat. Pan-fry the salmon on each side for 4 minutes (starting flesh-side down), then pour the remainder of the marinade into the pan and allow it to bubble up around the fish. Continue cooking on a medium heat for a further 5-6 minutes, depending on the thickness of the salmon. When the salmon is cooked, it should be firm to the touch.

3 Transfer to serving plates and spoon a little of the reduced syrupy marinade onto the top of the salmon. I like to serve this with basmati rice and garden salad (see page 130).

Leek and Sweetcorn Roulade

This roulade looks amazing, but is really very simple to make and tastes delicious with a crisp glass of Chablis. I use leeks and sweetcorn for the filling, but you can try alternatives such as goat’s cheese and roasted red peppers, chargrilled aubergine and courgettes or roasted cherry tomatoes and buffalo mozzarella.

Vegetarian Serves 6

25g/1oz/¹/₄ stick butter, plus

extra for cooking the leeks

¹/₂ tsp ground nutmeg

600g/1lb 5oz baby spinach

4 free-range eggs, separated

75g/3oz/³/₄ cup grated Parmesan cheese

2 leeks, trimmed and thinly sliced

175g/6oz/³/₄ cup crème fraîche

1 × 275g/10oz tin of sweetcorn, drained

4 tsp chopped fresh parsley

salt and freshly ground black pepper

1 Preheat the oven to 190°C/375°F/Gas Mark 5. Line a 33 × 23cm/ 13 × 9in Swiss roll tin with baking parchment.

2 In a large saucepan, melt the butter, add the nutmeg and spinach and wilt the spinach for 3-4 minutes, or until it is completely cooked. Remove from the heat, squeeze dry, season with a little salt and pepper and allow to cool for 10 minutes.

3 Beat the egg yolks in a large bowl for 3-4 minutes, or until they are pale and creamy. Add the cooled and drained spinach.

4 Beat the egg whites in a separate bowl until they are stiff and full of air. Gently fold the egg whites into the spinach mixture and transfer to the prepared tin. Sprinkle the grated Parmesan on the top. Bake for 18-20 minutes, or until well risen and golden brown. Allow to cool completely in the tin.

5 Meanwhile, in a small pan, sweat the leeks in a little butter until they are completely soft. Allow to cool. Invert the roulade onto a large piece of parchment paper.

6 Mix the leeks, crème fraîche, sweetcorn and parsley together with some seasoning. Spread the creamy filling over the roulade and roll up tightly. Be warned—it does have a tendency to crack. Serve with a large salad or some minted baby potatoes.

Prawn Cocktail

Shallots, a sprinkling of paprika, a dash of Tabasco and brandy add a real twist to this classic starter.

Serves 4

16 Dublin Bay prawns (langoustines)

1 bay leaf

5 lemon wedges

1 small head of iceberg lettuce, finely shredded

2 shallots, peeled and thinly sliced

freshly snipped chives, to garnish

Marie-Rose Sauce:

150ml/5fl oz/²/₃ cup mayonnaise

4 tsp tomato ketchup

pinch of paprika, plus extra for dusting

dash of Tabasco sauce

30ml/1fl oz brandy

1 To prepare the sauce, mix the mayonnaise, ketchup and paprika together until well combined. Stir in the Tabasco and brandy to suit your own taste. Proceed with caution with the Tabasco, as it can give excessive heat to the dish. Cover the bowl and store the sauce in the refrigerator until required—it will sit there happily for a couple of days.

2 Bring a large saucepan of salted water to the boil. Prepare the prawns by cracking them at the base and pulling off the tail and the shell as far as the head. Using a sharp knife, make a shallow cut down the middle of the outside vein and pull out the dark coloured vein. Alternatively, ask your friendly fishmonger to do this for you. I like to leave the head on, as it gives a nice finished look to the cocktail.

3 Add the bay leaf and a wedge of lemon to the boiling water and plunge in the prawns. The water will immediately cool down, so you must allow it to come back to the boil again. Once it reboils, cook the prawns for 60-90 seconds, or until they are firm to the touch.

4 Have a large bowl of iced water standing by. When the prawns are cooked, plunge them into the iced water for 4-5 minutes to cool them rapidly and prevent them overcooking. The boiled water in which you cooked the prawns can be chilled and/or frozen and used as a simple fish stock for other recipes.

5 Serve in large martini glasses for a bit of fun. Mix the shredded lettuce with the thinly sliced shallots and arrange it at the bottom of the bowl or glasses. Put four of the prawns on top of the lettuce (hanging slightly overboard) and add a large dollop of the chilled sauce on top. Dust with a little additional paprika and garnish with the remaining lemon wedges and fresh chives.

Mild Monkfish Curry with Coconut

Coconut milk, peppers and red curry paste turn this simple monkfish dish into a mouth-watering treat. Use the tender monkfish tail for this quick and easy recipe and serve with plain basmati rice.

Serves 6

1 tbsp sunflower oil

1 green pepper, cored, deseeded and thinly sliced

1 red pepper, cored, deseeded and thinly sliced

1 red onion, peeled and thinly sliced

1 bunch of spring onions, trimmed and chopped

7-8 mushrooms, sliced

2 tsp red curry paste

800ml/28fl oz/generous 3 cups coconut milk (2 tins)

1 monkfish tail (about 1kg/2¹/₄4lb) cut into six pieces

450g/llb 2oz boiled basmati rice, to serve

fresh basil leaves, torn (optional)

1 Heat a deep wide-based pan with the sunflower oil. Quickly fry the vegetables over a high heat until just beginning to soften. Add the red curry paste and fry for 2-3 minutes, or until the vegetables are all fully coated with the paste.

2 Pour the coconut milk into the pan, making sure you scrape every last bit out of the cans. I usually rinse them out with a little water and add this to the pan as well to make sure I get all the goodness. Bring the mixture to the boil, then reduce the heat and place the pieces of monkfish in the broth. Cover the pan and gently simmer for 8-10 minutes over a very low heat, or until the fish is cooked. Baste the fish with the broth during cooking.

3 Remove the fish from the pan and place on top of softly boiled basmati rice and divide the remaining sauce among the plates. If the sauce has become too thick, add a little water, vegetable stock or even white wine if you are feeling indulgent and return to the boil. Freshly torn basil is also good mixed into the sauce.

Halibut en Papillotte

Serving this fish still in its wrapper means that each member of the family gets a full facial from all the steam escaping and it works very well as a quick meal. En papillotte is a French term that translates as ‘cooked in paper’.

Serves 4

1 red pepper, cored, deseeded and thinly sliced

1 carrot, peeled and thinly sliced

1 red onion, peeled and thinly sliced

110g/4oz/³/₄ cup green beans, thinly sliced

50g/2oz/scant 1 cup fresh basil

4 halibut steaks (about 150g/5oz each)

1 lemon, thinly sliced

salt and freshly ground black pepper

1 Preheat the oven to 200°C/400°F/Gas Mark 6. Cut four sheets of parchment paper, A4 size, 297 × 210cm/12 × 8in.

2 Mix the vegetables together in a bowl. Divide the basil leaves between the four pieces of parchment paper, placing the basil in the centre of the paper. Neatly arrange the vegetables on top of the basil.

3 Gently place the fish steaks on top of the vegetable mixture. Season the fish with a little salt and freshly ground black pepper. Place a slice or two of lemon on top of each fish.

4 Fold the parchment paper over from each side and twist both ends, much like a Christmas cracker, making sure that the fish is completely enclosed and sealed in.

5 Transfer to a baking sheet and bake for 10-15 minutes, depending on the thickness of the fish. Serve immediately, placing each paper parcel on the plates.

Tip:

It is important to cut the vegetables into thin slices, as the fish will cook quite quickly and you don’t want the vegetables to remain too hard.

Linguine with Mushrooms and Seafood

Pasta is an obvious choice when you have one eye on the clock. This delicious recipe is laden with seafood—just pick and choose your favourite types. Firm fish gives the best result. Most good fishmongers and supermarkets now sell bags of ready-prepared frozen mixed seafood.

Serves 4-6

400g/14oz dry linguine olive oil

1 fennel bulb, finely sliced

3 garlic cloves, peeled and crushed

110g/4oz mixed wild mushrooms (porcini and/or ceps)

350ml/12fl oz/1¹/₂ cups double cream

150ml/5fl oz/²/₃ cup fish stock

2 tsp basil pesto (optional) (see page 11)

450g/1lb mixed seafood such as mussels, cockles, prawns, salmon, haddock and mackerel

3 large plum tomatoes, cut into small dice

75g/3oz/³/₄ cup grated Parmesan cheese

salt and freshly ground black pepper

1 Cook the pasta in a large pot of boiling salted water according to the packet instructions. When cooked, drain and toss in a little olive oil to prevent the strands from sticking together.

2 Meanwhile, heat a little oil in a large pan over a medium heat. Add the sliced fennel, crushed garlic and wild mushrooms. Sauté for 4-5 minutes, or until they are gently cooked but not browned. Add the cream, fish stock and pesto (if using) and allow the mixture to come to the boil.

3 Once it has reached boiling point, reduce the heat a little and add the seafood and shellfish. Cook very gently for 5-6 minutes, or until the fish is just beginning to flake and the shellfish are fully opened. Discard any which do not open.

4 Taste the sauce and season with salt and pepper. Add the cooked pasta and stir gently to coat the pasta in the sauce, avoiding breaking up the pieces of fish. Just before serving, sprinkle the diced tomatoes and Parmesan cheese on top of the dish.

Pan-seared Pollock with Lemon-scented Potatoes

The lemon-scented potatoes flavoured with thyme make a perfect accompaniment to this delicious fish dish. Now that cod populations have been over-fished, pollock makes a good sustainable alternative.

Serves 4

30g/1¹/₂oz/generous ¹/₄ stick butter

110g/4oz/generous ²/₃ cup plain flour

4 fillets of pollock (5oz/150g each)

salt and freshly ground black pepper

Lemon-scented Potatoes:

50g/2oz/¹/₂ stick butter

2 tsp sunflower oil

12 baby potatoes, sliced 5mm/¹/₄in thick

¹/₂ onion, peeled and thinly sliced

1 lemon, zested and cut into wedges

4-5 fresh thyme sprigs

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

2 Heat the butter in a large ovenproof pan over a medium heat. Put the flour in a medium bowl and season with salt and pepper. Add a fish fillet to the bowl and turn in the flour until coated on all sides—this gives a nice crust to the fish at a later stage. Repeat with the other fillets. Put the coated fish in the hot pan and fry flesh-side down until sealed on each side, then transfer the pan to the oven for 10-12 minutes, depending on the thickness of the fish.

3 Meanwhile, prepare the potatoes. Heat the butter and oil in a large saucepan set over a medium heat, add the sliced potatoes and pan-fry gently on both sides, then reduce the heat to low. Add the onion, lemon wedges, zest and thyme and fry for 5-6 minutes, or until the potatoes are cooked and the onions have softened.

4 To serve, arrange the potatoes on a large serving platter, pile the fish pieces on top and place the pan-roasted lemon wedges beside the fish. This is great with buttered French beans.

Sea Bass Fillets stuffed with Salmon Mousse

These tasty fish rolls make an ideal dish for a dinner party—they look very impressive but are quite easy to make. A piping bag will give the filling a really professional finish, but a spoon works just as well. I like to serve these fillets with pasta and salsa verde (see page 135).

Serves 6

6 large fillets of sea bass (175g/6oz each), skinned

250g/9oz salmon, diced

2 tsp torn fresh basil

25g/1oz/¹/₂ cup fresh breadcrumbs

1 shallot, peeled and very finely chopped

1 large free-range egg white

2 tbsp pouring cream

salt and freshly ground black pepper

1 Place each fillet of sea bass between two sheets of clingfilm and use a rolling pin to flatten them out quite gently, making sure that you do not break the flesh of the fish; otherwise it will be difficult to stuff. Leave the flattened fish between the clingfilm and store in the refrigerator until required.

2 Meanwhile, prepare the salmon mousse. Place the diced salmon, torn basil, breadcrumbs, shallot, egg white, cream and seasoning in a food processor. Blitz for just over 1 minute, or until you have a puréed but still coarse consistency. Transfer the fish mousse to a piping bag in order to stuff the sea bass. If you don’t have one, you can spoon the mixture instead.

3 Unwrap the sea bass, then lay each fillet flat on a fresh sheet of clingfilm. Season with salt and pepper. Pipe or spread the mousse evenly over the fillets, then carefully roll up or fold over (depending on the size of your fillets) to enclose the stuffing. Wrap up tightly in the clingfilm to make a sausage or cylindrical shape out of the fish. Tie the clingfilm at both ends to keep the cylindrical shape. Wrap the clingfilm parcel in a layer of tin foil and seal at both ends. Allow the fish parcels to rest in the refrigerator until required.

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