Recipes That Work
More Than 120 Easy Recipes for Delicious Food
Kevin Dundon

Dedication

To my three wonderful children: Emily, Sophie and Tom

Contents

Introduction

Chapter 1: Soups

Chapter 2: Starters

Chapter 3: Main Courses

Chapter 4: Desserts

Chapter 5: Kitchen Essentials

US Cooking Terms

Searchable Terms

Acknowledgements

Copyright

About the Publisher

INTRODUCTION

Nowadays people lead such busy lives, so when they select a new recipe to cook for their family or friends, they want it to work perfectly and without fail, the first time and every time. The recipes in this book do just that.

It’s a collection of tried-and-tested recipes that I have built up over my years in the food industry. I have worked in many different places and kitchens, and I have used all of my experience and knowledge to write this book.

The face of food has changed a lot since I first became a chef. Right now, home-cooked comfort food is the theme that is very much in vogue. People love to be able to visit their local butchers and supermarkets, to bring home their produce and cook up a fantastic meal from scratch for their nearest and dearest.

In Recipes that Work I have tried to use everyday ingredients that you’re bound to have at home, but I’ve also jazzed them up a little with plenty of added twists. I hope that you enjoy cooking and eating your way through my recipes.

CHAPTER 1
SOUPS

A bowl of soup is perhaps the most nourishing meal you can have. I remember coming in from school as a child, when Mum would always have some homemade soup and brown bread ready for us, especially in the winter. It would keep us all going until our evening meal.

All these years later, soup is one of my favourite lunchtime snacks. A bowl of delicious soup will give you plenty of energy for the day. We always have homemade soup in the fridge at home and my children love it. Just like my mother used to do, now I find myself serving it up to them when they get home from school. Soup can also be a welcome gift to take over to a friend’s house.

In this chapter I have tried to give you recipes for a variety of styles – some are creamy soups and others are chunky broths. The most important thing to remember about soup is not to overcook it. You must use the freshest of vegetables and just cook them lightly with a little seasoning for a delicious, flavoursome meal.

ROASTED VEGETABLE SOUP

This is a warming, nourishing soup that is perfect for a cold winter’s day. The mild spices give it a really unusual flavour.

SERVES 6

1 sweet potato, peeled and chopped

2 medium carrots, peeled and chopped

300g/11oz butternut squash or turnip or broccoli or pumpkin or a mix, peeled, deseeded and chopped

2 celery sticks, chopped

1 medium leek, trimmed and chopped

½ medium onion, peeled and chopped

2.5cm/1in piece fresh root ginger (gingerroot), peeled and chopped

3 garlic cloves, peeled and chopped

50g/2oz/½ stick butter

2 large fresh thyme sprigs

1.25 litres/2 pints/5 cups chicken or vegetable stock (see Chapter 5)

150ml/5fl oz/²/₃ cup pouring cream

A pinch of ground cinnamon, plus extra to garnish (optional)

Salt and freshly ground black pepper

Crème fraîche or pouring cream, to garnish

1 Place the sweet potato, carrots, butternut squash, celery, leek, onion, ginger and garlic in a large bowl.

2 Heat a large saucepan with the butter, toss in all the vegetables together with the thyme sprigs and cook gently over a low heat and without colouring for 8–10 minutes or until the smaller vegetables are beginning to soften.

3 Next add about two-thirds of the stock and bring the mixture to a slow boil. Reduce the heat and simmer for a further 15–20 minutes or until all of the vegetables have softened down completely.

4 Remove the pan from the heat and, using a hand-held electric blender, blitz the soup until it is nice and smooth. Mix in the cream and ground cinnamon at this stage then return to the heat and bring back to a very gentle boil. If you would like a thinner soup, now would be the best time to add some additional stock to thin it down. Taste and adjust the seasoning.

5 Transfer the soup to serving bowls or cups and garnish with a little crème fraîche or pouring cream infused with some additional ground cinnamon. Serve as required or allow the soup to cool then transfer to suitable containers and freeze for up to 2 months.

CAULIFLOWER AND BLUE CHEESE SOUP

This is a classic combination of flavours. It is quite a filling soup and a little goes a long way. Try adding some curry powder during cooking for a mild spiced alternative.

SERVES 6–8

50g/2oz/½ stick butter

1 large onion, peeled and chopped into large chunks

1 large leek, trimmed and chopped into large chunks

3 garlic cloves, peeled and crushed

2 bay leaves

1 large potato, peeled and chopped into large chunks

1 large head cauliflower, chopped into large chunks

Salt and freshly ground black pepper

1.25 litres/2 pints/5 cups well-flavoured chicken or vegetable stock(see Chapter 5), warmed

300ml/10fl oz/1¼ cups pouring cream

150g/5oz blue cheese, plus extra to garnish

1 Melt the butter in a large saucepan, add the onion, leeks and garlic and sweat over a low heat for about 6–8 minutes until the vegetables have softened. Add the bay leaves and chopped potato and cauliflower and sweat them for another moment or two. Season lightly with salt and pepper.

2 Next pour in the warmed stock and the cream and bring to the boil. Continue to boil for about 2–3 minutes then reduce the heat to a gentle simmer and simmer for a further 10–15 minutes until the vegetables have softened. Remove and discard the bay leaves.

3 Remove the pan from the heat and stir in half the blue cheese. Using a hand-held electric blender, blitz the soup, adding additional stock if you desire. Some people prefer a thicker or thinner soup. Taste and adjust the seasoning then reheat it gently.

4 Serve the soup garnished with the rest of the crumbled blue cheese on top.

ROASTED RED PEPPER AND TOMATO SOUP

The colour of this soup is so inviting and it is a great way to use up the glut of early autumn tomatoes.

SERVES 6–8

3 medium red (bell) peppers

2 tbsp olive oil, plus extra for drizzling

Salt and freshly ground black pepper

1 small onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

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

700ml/1¼ pints/3 cups chicken or vegetable stock (see Chapter 5) or water

A pinch of brown sugar (optional)

100ml/3½fl oz/scant ½ cup pouring cream

TO GARNISH

Crème fraîche

Snipped fresh chives

1 Preheat the oven to 190°C (375°F), Gas mark 5.

2 Arrange the peppers on a baking tray and drizzle lightly with olive oil. Season with a little salt and pepper and roast in the oven for about 25 minutes until they are very soft and the skin is blistered. Put the peppers into a large bowl and cover tightly with clingfilm (plastic wrap), which will allow the skins to peel away easily. Leave until cool enough to handle, then peel away the skins, deseed and chop the roasted flesh roughly.

3 Heat the olive oil in a pan over a medium–high heat. Add the onion and garlic and sauté for a few minutes until golden. Add the tomatoes and continue to sauté for a further 5 minutes or so, until well heated through and just beginning to break down. Add the chopped peppers at this stage. Stir in the stock or water and bring to the boil. Reduce the heat and simmer for 15–20 minutes or until all the vegetables have softened completely.

4 Remove the pan from the heat and, using a hand-held electric blender, blitz to a smooth purée. Season to taste and add the sugar if you think the soup needs it. Sometimes the pepper can cause the soup to be a little bitter.

5 To serve, add the cream to the soup then return the pan to the heat and bring to the boil. Season to taste and ladle into warmed serving bowls. Garnish each bowl with a small dollop of crème fraîche and a sprinkling of chives.

SPICED PUMPKIN SOUP

Pumpkin tends to be quite bland, so it often needs the addition of some spices to liven it up a little. This recipe will let you make use of all the flesh that gets scooped out when you’re making Halloween decorations!

SERVES 6–8

50g/2oz/½ stick butter

2 carrots, peeled and chopped into large chunks

1 large potato or sweet potato, peeled and chopped into large chunks

1 leek, trimmed and chopped into large chunks

2 celery sticks, chopped into large chunks

900g/2lb pumpkin flesh, chopped into large chunks

½ medium onion, peeled and chopped into large chunks

3 garlic cloves, peeled and chopped

Salt and freshly ground black pepper

1 tsp curry paste or a pinch of crushed dried chilli flakes or 1 fresh chilli, finely chopped

75ml/3fl oz/¹/₃ cup pouring cream

1.25 litres/2 pints/5 cups chicken or vegetable stock (see Chapter 5)

TO GARNISH

About 1 tbsp crème fraîche

About ½ tbsp pumpkin seeds, toasted

1 Slowly melt the butter in a large saucepan, add the vegetables and garlic and mix thoroughly, then pan-roast over a medium heat for 6–8 minutes, stirring occasionally to prevent them sticking to the pan.

2 Season lightly at this stage then add the curry paste or chilli and allow to infuse with the vegetables.

3 Next add the cream and two-thirds of the stock. It is best to add just this amount of stock now, as it allows you to adjust or correct the consistency more accurately before serving. Bring to the boil then reduce the heat to a constant simmer and simmer for 15–20 minutes or until all of the vegetables have softened.

4 Remove the pan from the heat and, using a hand-held electric blender, blitz the soup until smooth, adjusting the consistency with the remaining stock as required. Taste and adjust the seasoning accordingly. For those that are more daring, you may wish to add extra chilli flakes.

5 Divide the soup either among little mini pumpkins, out of which you have scooped all the flesh, or teacups and saucers. Garnish with a little crème fraîche and toasted pumpkin seeds and serve.

TIP

This is a basic soup recipe, which you can vary depending on what you like. Try substituting the pumpkin for carrot and ginger, butternut squash, sweet potatoes, or parsnips.

CREAMY MUSHROOM AND THYME SOUP

Mushroom soup is a classic, but this version is particularly fabulous as the thyme adds a real edge. It’s a recipe that can be made ahead of time and then just reheated as required. I normally use two-thirds button (white) mushrooms in this soup and one-third wild mushrooms, as the wild mushrooms are much more expensive.

SERVES 6–8

900g/2lb selection of mushrooms (mixture of button/white and wild), sliced

2 garlic cloves, peeled and roughly chopped

4–5 fresh thyme sprigs

50g/2oz/½ stick butter

1 leek, trimmed and roughly chopped

2 celery sticks, roughly chopped

1 large onion, peeled and roughly chopped

50g/2oz/¹/₃ cup plain (all-purpose) flour

1.25 litres/2 pints/5 cups boiling chicken or vegetable stock (see Chapter 5)

Salt and freshly ground black pepper

300ml/10fl oz/1¼ cups pouring cream

2 tsp truffle oil (optional; it has a very intense flavour)

Crème fraîche, to garnish

1 Preheat the oven to 160°C (325°F), Gas mark 3.

2 Place the mushrooms in a roasting tray with the garlic and thyme sprigs. Roast in the oven for 15–20 minutes or until just becoming tender but shrivelled up a little. This helps to develop and intensify their flavour. Keep a small amount of these roasted mushrooms aside to garnish the soup just before serving.

3 Melt the butter in a large saucepan, add the remaining vegetables and sauté gently for 4–5 minutes. Add the roasted mushrooms and sauté for a further 2–3 minutes. Add the flour and stir until the vegetables are coated and any liquid in the pan has dried up. This will act as a thickening agent.

4 Carefully pour in the boiling stock and bring to the boil. Reduce to a low simmer and simmer until the vegetables are all tender.

5 Remove the pan from the heat and season to taste. Add the cream and truffle oil, if using, then using a hand-held electric blender, blitz until smooth. Alternatively, use a food processor.

6 Serve the soup immediately or leave to reheat gently later. To garnish, add a spoonful of crème fraîche on the top and a little of the reserved roasted mushroom selection.

FRENCH ONION SOUP

This classic soup is very simple to make and, if you get it right, your family and friends will love it. It’s just as good reheated the following day. The soup is traditionally made with beef stock but it can be made with vegetable stock if you are vegetarian.

SERVES 6

50g/2oz/½ stick butter

4 large onions, peeled and thinly sliced

3 garlic cloves, peeled and crushed

2–3 fresh thyme sprigs

2 tsp brown sugar

50g/2oz/¹/₃ cup plain (all-purpose) flour

½ glass red wine

1 litre/1¾ pints/4 cups good-quality hot beef stock (see Chapter 5)

Salt and freshly ground black pepper

CROUTONS

1 French stick

50g/2oz/½ cup freshly grated Parmesan or Gruyère cheese

1 Melt the butter in a large saucepan. Carefully add the onions, garlic, thyme sprigs and sugar and sweat over a medium heat for about 10 minutes or until the onions have partially softened.

2 Next add the flour all in one go and stir until the onions are coated and any liquid in the pan has dried up. Pour in the red wine, which will immediately begin to thicken as it reacts with the flour, then gradually add the hot stock, stirring continuously. Season to taste with salt and pepper. Reduce the heat to low and simmer for about 45 minutes or until the onions are soft and the soup is well flavoured.

3 Meanwhile, preheat the grill or if using the oven preheat to 190°C (375°F) Gas mark 5.

4 Cut the French stick into slices about 1cm/½in thick and sprinkle with the grated cheese. Grill or bake in the oven until the cheese is melted and the bread is crispy.

5 Serve the croûtons on top of the fragrant soup and sprinkle with a few thyme leaves.

VICHYSSOISE

This is a leek and potato soup that is enriched with cream, chilled and puréed, and sprinkled with chives. It’s a marriage of flavours made in heaven. It is important to include the sieving (straining); in fact, it may be necessary to do it twice to achieve the perfect smoothness.

SERVES 6–8

50g/2oz/½ stick unsalted butter

350g/12oz small leeks, trimmed and finely chopped

1 onion, peeled and finely chopped

225g/8oz potatoes, peeled and diced

1 celery stick, diced

1 garlic clove, peeled and crushed

Salt and freshly ground pepper

900ml/1½ pints/3½ cups chicken or vegetable stock (see Chapter 5)

150ml/5fl oz/²/₃ cup milk

150ml/5fl oz/²/₃ cup double (heavy) cream

Snipped fresh chives, to garnish

1 Melt the butter in a large heavy-based saucepan. As soon as it foams, stir in the leeks, onion, potatoes and celery until well coated. Add the garlic and season generously, then place a parchment paper circle directly on top of the vegetables to keep in the steam. Cover the pan with a tight-fitting lid and sweat over a low heat for about 10 minutes until the vegetables are soft and just beginning to colour.

2 Remove the lid and paper from the pan and pour in the stock. Bring to the boil and simmer for about 5 minutes or until the potatoes are completely tender. Transfer to a food processor and blitz in batches until smooth. Or use a hand-held electric blender.

3 Pass the soup through a fine sieve (strainer) set over a bowl (you may need to do this twice) and then pour into a clean pan. Season to taste then stir in the milk and most of the cream, reserving some for the garnish.

4 Reheat the soup gently, then ladle into a large bowl, cover with clingfilm (plastic wrap) and chill for at least 4 hours, or overnight, which is best.

5 To serve, ladle the vichyssoise into serving bowls and swirl in the reserved cream. Garnish with the chives and serve ice cold.

VARIATIONS

♦ Of course, this soup can also be served hot, garnished with crumbled Roquefort cheese for a special treat.

♦ For a richer version, replace the milk with cream or experiment with the proportion of leek to onion and potato, by adding some celeriac (celery root). I have even made it using cauliflower instead.

CURRIED PARSNIP AND APPLE SOUP

This soup is one of my personal favourites. It has a smooth texture in the mouth but gives a sharp kick to the back of your throat. You can leave the parsnips a little chunky, as they do tend to cook down and disintegrate more easily than the other ingredients. If you or any of your guests are vegetarian, use vegetable stock and make sure the Thai green curry paste doesn’t contain shrimp paste.

SERVES 6–8

25g/1oz/¼ stick butter

1 leek, trimmed and chopped roughly into chunks

2 celery sticks, chopped roughly into chunks

½ medium onion, peeled and chopped roughly into chunks

2 potatoes, peeled and chopped roughly into chunks

350g/12oz parsnips, peeled and chopped roughly into chunks

1 large cooking apple, peeled, cored and diced

2 level tsp Thai green curry paste

1.25 litres/2 pints/5 cups chicken or vegetable stock (see Chapter 5)

75ml/3fl oz/¹/₃ cup pouring cream

Salt and freshly ground black pepper

1 Melt the butter in a large saucepan, add the leek, celery, onion, potatoes, parsnips and apple and sauté for a few minutes until they are golden brown and beginning to soften.

2 Next add the Thai curry paste and stir into the vegetables then add a mixture of stock and cream. Add just enough to cover the vegetables – you can thin the soup further later with the additional stock if you like. Bring to the boil, then reduce the heat and simmer until all of the vegetables have softened completely.

3 Remove the pan from the heat and, using a hand-held electric blender, blitz the soup until smooth. Alternatively, use a food processor. Adjust the consistency with the addition of some more stock, if you like, then season to taste. Return the pan to the heat and reheat gently.

4 Serve immediately.

PEA AND MINT SOUP

A small portion of this soup is plenty, so it is delicious just as a taster at the start of a dinner party. Sometimes I add smoked bacon lardons or crisp Parma ham (prosciutto) to give the dish an extra element. The cheesy toasts can be prepared well in advance if needed.

SERVES 6

25g/1oz/¼ stick butter or sunflower oil, for cooking

1 large onion, peeled and chopped

1 medium potato, peeled and chopped

2 garlic cloves, peeled and chopped

450g/1lb/3 cups frozen peas

Salt and cracked black pepper

700ml/1¼ pints/3 cups chicken or vegetable stock (see Chapter 5)

125ml/4fl oz/½ cup pouring cream

3 tbsp chopped fresh mint

CHEESY TOASTS

1 ciabatta bread loaf or 1 medium bread roll

50g/2oz/¼ cup garlic butter

75g/3oz/¾ cup freshly grated cheese of choice

1 Melt the butter or heat a drizzle of oil in a large saucepan, add the onion, potato and garlic and sauté for a few minutes until lightly browned. Add the frozen peas and stir for a moment or two until they begin to defrost (they will begin to sizzle the moment they hit the pan). Add a pinch of salt and a grinding of black pepper at this stage.

2 Next pour in the stock and the cream and bring the mixture to a rapid boil. Reduce the heat and simmer for 12–15 minutes or until the peas have softened yet still retained their green colour.

3 Add the mint 1–2 minutes before you are ready to blitz the soup. Transfer the soup to a food processor and blitz in batches until smooth. Return the soup to a clean saucepan, taste and adjust the seasoning accordingly and reheat gently.

4 To make the cheesy toasts, preheat the grill or if using the oven preheat to 190°C (375°F) Gas mark 5.

5 Thinly slice the bread and butter lightly with the garlic butter then place on a baking tray and grill or bake in the oven for 4–5 minutes. Remove from the oven, sprinkle lightly with the grated cheese and return to the oven or place under the grill for a further moment until the cheese has melted. Store until required.

6 Serve the soup with the cheesy toasts.

CHICKEN AND CORN CHOWDER

Soup is always a great recipe for home entertaining, as it can be made in advance and just reheated as required. For dinner parties I like to serve just a small amount of this soup in little china cups, which makes it look more attractive and turns a basic bowl of soup into something a little bit special.

SERVES 8

2 large potatoes, peeled and chopped

3 celery sticks, sliced

2 carrots, peeled and diced

1 leek, trimmed and sliced

1 medium onion, peeled and diced

2 garlic cloves, peeled and crushed

50g/2oz/½ stick butter

3 large fresh thyme sprigs, plus extra to garnish

50g/2oz/¹/₃ cup plain (all-purpose) flour

About 900ml/1½ pints/3½ cups chicken stock (see Chapter 5)

400g/14oz cooked chicken

200g/7oz/¾ cup tinned (canned) sweetcorn (corn)

250ml/9fl oz/1 cup pouring cream

Salt and freshly ground black pepper

1 Place the potatoes, celery, carrots, leek, onion and garlic in a large bowl.

2 Heat a large saucepan with the butter, toss in all the vegetables together with the thyme sprigs and cook gently over a low heat and without colouring for 8–10 minutes or until the smaller vegetables are beginning to soften. Sprinkle in the flour and stir until any liquid in the pan has dried up.

3 Next add the stock (about three-quarters of the stock would be enough at this time) and bring the mixture to a slow boil. Reduce the heat and simmer for a further 15–20 minutes or until all of the vegetables including the potatoes have softened down completely.

4 Shred the cooked chicken (I find that chicken legs left over after Sunday lunch are ideal for this). Remove the pan from the heat and add the shredded chicken to the soup together with the sweetcorn. Mix in the cream at this stage.

5 Return the pan to the heat and bring back to a very gentle boil. If you would like a thinner soup, now would be the best time to add any additional stock or cream to thin it down. Taste and adjust the seasoning accordingly.

6 Divide the soup among serving bowls or cups, garnish with a sprig of thyme if you like and serve.

TIP

I like to serve this soup as a nice chunky chowder-style soup, but alternatively, you can blitz it down to make a puréed soup.

OXTAIL SOUP

Oxtail soup has been around for ever. It is a gravy-like soup, which became popular in the UK in the eighteenth century and is now enjoying a renaissance.

SERVES 6–8

25g/1oz/¼ stick butter

150g/5oz turnip, diced

2 large carrots, peeled and diced

1 large onion, peeled and diced

2 celery sticks, diced

2 fresh thyme sprigs

50g/2oz/¹/₃ cup plain (all-purpose) flour

1 tsp tomato purée (tomato paste)

900g/2lb oxtail, jointed

1.25 litres/2 pints/5 cups beef stock (see Chapter 5)

1 glass red wine

Chopped fresh parsley, to garnish

Crusty bread, to serve

1 Heat a large saucepan with the butter, add the diced vegetables together with the thyme sprigs and sauté for a few minutes until lightly browned.

2 Next add the flour and tomato purée and stir until all the vegetables are coated. Place the oxtail on top of the vegetables then pour in the stock and red wine and bring to the boil. Reduce the heat to very low and skim the scum off the surface with a slotted spoon. Continue to cook the soup over a very low heat for about 3 hours, adding a little additional stock if necessary.

3 Remove the oxtail from the soup and allow to cool, then shred all the meat from the tail.

4 Using a hand-held electric blender, blitz the vegetables and liquid into a thick soup, again adding some additional stock if you would like a soup of a different consistency. Alternatively, use a food processor. Add the shredded oxtail to the soup and gently reheat. Garnish with chopped parsley and serve immediately with crusty bread.

CRAB BISQUE

Crab is such a delightful starter (appetizer) ingredient. After extracting all the delicious crabmeat for other dishes (such as the Asian Crab Cakes in Chapter 2), I love to use the shells to make this wonderful bisque.

SERVES 6–8

15g/½ oz/¹/₈ stick tbsp butter

1 onion, peeled and roughly chopped

2 carrots, peeled and roughly chopped

1 celery stick, roughly chopped

4 fresh thyme sprigs

2 bay leaves

3 fresh tarragon sprigs

4 crab shells, broken into pieces

¼ tsp cayenne pepper

1 tbsp tomato purée (tomato paste)

1 small glass white wine

25ml/1fl oz/¹/₈ cup brandy

1.25 litres/2 pints/5 cups hot fish stock (see Chapter 5)

3 tbsp double (heavy) cream

Juice of ½ lemon

Salt and freshly ground black pepper

1 Melt the butter in a large frying pan until foaming, add the onion, carrots, celery and herbs and stir well. Fry for 2–3 minutes or until the vegetables have softened. Add the crab shell pieces, cayenne pepper and tomato purée and cook for a further 1–2 minutes.

2 Pour in the white wine and brandy and remove the pan from the heat. Set the mixture alight with a match, taking care to keep the flames away from your face, hands and other objects in the vicinity, and ensuring your extractor fan is turned off. Let the flames flare up then die down, and return the pan to the heat. Add the hot stock and bring to the boil. Reduce the heat and simmer for 30 minutes.

3 Remove the pan from the heat and remove and discard the crab shell pieces. Allow to cool slightly then transfer the mixture to a food processor and blitz to a purée.

4 Press the puréed mixture through a fine sieve (strainer) set over a clean pan. Add the cream and lemon juice to the pan, season to taste with salt and pepper and reheat gently before serving.

CHAPTER 2
STARTERS

Some people underestimate the value and importance of starters (appetizers). A good starter should excite and test all of the senses, setting the ball rolling for a most enjoyable meal.

In the restaurant, we find that the starters are where our guests are most daring with what they order and willing to experiment with something new. Often, they may even select two starters instead of a main course.

There are two occasions when you’ll want to use this chapter. You may need a starter for a dinner party, but there are also many recipes here that are suitable as light lunch options. I have tried to give a variety of meat, fish and vegetarian ideas to help with your home entertaining needs. I also believe that a main prerequisite for a dinner party is that at least one of your courses can be prepared in advance, so many of the recipes in this section can be prepared ahead of time and enjoyed later, when you are ready for them.

VEGETARIAN SPRING ROLLS

These spring rolls are a great ‘Get Out of Jail Free’ card, in that you can turn to them when you need a kitchen shortcut. They can be quickly made up from fresh, or made ahead and kept in the freezer until needed. In this recipe I have used only vegetables, but of course you could add some duck, chicken, fish or beef into the mix as well. If you can’t find spring roll pastry then use filo (phyllo) pastry instead but put two sheets together as it isn’t as strong as spring roll pastry.

SERVES 8 (V)

Sunflower oil, for cooking

½ green chilli, diced

2 garlic cloves, peeled and diced

2.5cm/1in piece fresh root ginger (gingerroot), peeled and diced

2 celery sticks, sliced into 5cm/2in strips

1 leek (white part only), sliced into 5cm/2in strips

1 carrot, peeled and sliced into 5cm/2in strips

1 red onion, peeled and sliced into 5cm/2in strips

1½ (bell) peppers, mixed colours, sliced into 5cm/2in strips

50g/2oz cabbage, shredded into 5cm/2in strips

50g/2oz/½ cup beansprouts

Salt and freshly ground black pepper

2 tbsp sweet chilli sauce

8 sheets spring roll pastry

EGG WASH

1 egg

50ml/2fl oz/¼ cup milk

1 Heat a large wok then add a little oil. When the oil is hot, add the chilli, garlic and ginger and cook gently for 2–3 minutes. Add the vegetables and season lightly with salt and pepper and stir-fry for 3–4 minutes until the vegetables are beginning to soften. When the vegetables are fully cooked, add the chilli sauce. Transfer the mixture to a bowl and allow to cool completely.

2 For the egg wash, mix the egg and milk together and set aside.

3 Lay one sheet of the spring roll pastry on the work surface (counter) so that one of the corners points towards you. Brush around the edges with a little of the egg wash and then spoon about 1 tablespoon of the vegetable filling in a line near the top corner. Fold over to enclose then roll it towards you a little. Fold in the sides and continue to roll up into a nice cylindrical shape. Place the roll on a non-stick baking sheet and repeat with the remaining ingredients until you have eight spring rolls in total. Lightly brush with the remaining egg wash and chill for 30 minutes.

4 When ready to serve, pour enough oil into a deep-fat fryer or deep-sided saucepan to a depth of 6–7.5cm/2½–3in and heat to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds. Deep-fry the spring rolls for 3–4 minutes or until crisp on all sides and lightly golden. Remove with a slotted spoon and drain well on kitchen paper (paper towels).

5 To serve, use a sharp knife to cut off the very ends of each spring roll so that they will sit well on the plate, then cut each one in half on the diagonal. These are delicious served with some additional sweet chilli sauce.

SPICED CHICKPEA CAKES

These spicy cakes are a delicious vegetarian starter and will definitely be a favourite with your guests.

SERVES 6 (V)

1 x 400g tin (can) chickpeas, rinsed and drained

Sunflower oil, for frying

½ red chilli, finely chopped

1 (bell) pepper, diced (½ green and ½ red)

2 garlic cloves, peeled and chopped

1 red onion, peeled and finely chopped

2.5cm/1in piece fresh root ginger (gingerroot), peeled and chopped

1 tbsp natural (plain) yoghurt

2 tsp curry powder 2 tbsp chopped fresh coriander (cilantro)

Plain (all-purpose) flour, for dusting

Large salad, to serve

1 Put the drained chickpeas into a food processor and blitz to a coarse purée.

2 Heat a little oil in a pan, add the chilli, peppers, garlic, onion and ginger and fry until soft. Remove the pan from the heat and allow to cool.

3 Transfer the chickpea purée to a large bowl, add the vegetable mixture and mix together until combined. Add the yoghurt, curry powder and coriander. Using floured hands, divide the mixture into 12 balls then shape into little patties.

4 Preheat the oven to 180°C (350°F), Gas mark 4.

5 Heat 1 tablespoon of oil in a large pan and fry the chickpea cakes, in batches, on both sides then bake in the oven for 10–12 minutes until piping hot. Serve immediately with a large salad.

POACHED PEARS WITH CASHEL BLUE CHEESE

The flavour of blue cheese works wonderfully with poached pears. I chose to include this recipe in the starters chapter, but it could also be served as a dessert because it’s almost a cross between a pudding and a cheeseboard.

SERVES 4 (V)

4 firm, ripe pears

1 small lemon, cut into quarters

1 small orange, cut into quarters

250g/9oz/1¼ cups caster (superfine) sugar

500ml/18fl oz/generous 2 cups red wine

350g/12oz Cashel Blue cheese

1 Peel the pears, leaving the stalks in place, and remove the cores. Stand them upright in a pan large enough to fit the pears comfortably and add the lemon, orange, sugar and wine. Add a little water if the pears are not completely covered in liquid then bring to a simmer. Cook for 40–45 minutes or until the pears are completely tender. Remove the pan from the heat and set aside to cool in the liquid for at least 2 hours or preferably overnight.

2 When ready to serve, drain the poaching liquid from the pears into a small pan and simmer over a low heat until reduced by half or until thickened and syrupy.

3 To serve, arrange the pears on four serving plates and, using a knife, cut into slices, leaving the stalks intact, then fan out the slices decoratively. Drizzle a little of the reduced syrup over each one – the remainder can be served in a small jug (pitcher) separately.

4 Slice the Cashel Blue cheese into thick wedges and arrange decoratively on the plates with the pears.

TIP

A soft goat’s cheese also works very well with the pears.

ROASTED GARLIC RISOTTO

Many people panic at the idea of making risotto, but it is actually a very simple dish to create. The critical stage is at the addition of the stock – the best approach is to add just a little at a time and to continue tasting the rice until you are happy with its consistency.

SERVES 6–8

1 head of garlic, unpeeled

Salt and cracked black pepper

700ml/1¼ pints/3 cups chicken stock (see Chapter 5)

25g/1oz/¼ stick butter

2 shallots, peeled and finely diced

½ tsp chopped fresh thyme

350g/12oz/generous 1½ cups Arborio (risotto) rice

½ glass dry white wine

100ml/3½fl oz/scant ½ cup pouring cream (optional)

75g/3oz/¾ cup freshly grated Parmesan cheese, plus extra to serve (optional)

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Cut the garlic in half across, place in a small roasting tin and sprinkle with some salt. Roast the garlic for 35 minutes or until it has softened. Allow to cool and then squeeze all of the flesh out.

3 Bring the chicken stock to the boil in a saucepan.

4 Slowly melt the butter in a wide heavy-based saucepan over a low heat, add the diced shallots and thyme and cook very gently until the shallots have completely softened. Add the rice and stir well to make sure that it does not stick to the base of the pan, then cook over a low heat for 3–4 minutes, stirring constantly. This allows the rice to become glazed with the butter. Next, add the white wine and continue to stir until the wine is absorbed.

5 Add a ladleful of the boiling stock to the rice and stir. Continue to stir and add the stock little by little and never adding the next ladle until the previous one has been absorbed. It is important not to rush this process and to continue to add all of the liquid until the rice is plump and tender.

6 Season the risotto now with salt and pepper and stir in the roasted garlic purée. If you wish to have a nice rich and creamy risotto, add the cream and Parmesan cheese now. Adding just Parmesan will also make the risotto creamy. Serve immediately with additional Parmesan cheese, if you like.

TIP

It’s important to keep the chicken stock hot at all times. If the stock is allowed to cool it will make the risotto stodgy.

BAKED EGGS WITH SPINACH AND PARMESAN

What a lovely option for a tasty breakfast in bed! For a spicier version, try adding a little chorizo to the spinach. If you don’t want to use spinach you could use thinly sliced leeks.

SERVES 4

A small knob of butter

110g/4oz/3 cups baby spinach leaves, washed and thoroughly dried

A pinch of freshly grated nutmeg

8 eggs

4 tbsp pouring cream

75g/3oz/¾ cup freshly grated Parmesan cheese

Cracked black pepper

Well-buttered toast, to serve

EQUIPMENT

Four small ramekins or ovenproof dishes

1 Preheat the oven to 190°C (375°F), Gas mark 5.

2 Begin by heating a frying pan with the butter and cooking the spinach over a high heat for about 1 minute or until the spinach has wilted. Once this has happened, sprinkle the spinach with the nutmeg – not too much, or it makes the dish very highly flavoured, which is undesirable.

3 Transfer the spinach to a fine sieve (strainer) and allow it to drain all the excess liquid. Push the spinach with the back of a spoon if that helps.

4 Divide the spinach among the four ramekins and then crack two eggs on top of each portion of spinach. Pour 1 tablespoon of cream over the eggs and then sprinkle the grated Parmesan over the top. Season with cracked black pepper.

5 Put the ramekins on a flat baking sheet and bake in the oven for about 15 minutes or until the eggs have just set. Serve immediately with slices of well-buttered toast.

DEEP-FRIED BRIE WITH PLUM CHUTNEY

I love all types of cheese, but I love it even more when it’s cooked. This is an old-fashioned style of recipe, but it is one of my favourites that I make quite regularly as a starter (appetizer) for Sunday lunch. The tartness of the plum chutney contrasts nicely with the soft creaminess of the cheese.

SERVES 4–6 (V)

450g/1lb Brie

50g/2oz/¹/₃ cup plain (all-purpose) flour

Salt and freshly ground black pepper

1 large egg beaten with about 100ml/3½fl oz/scant ½ cup milk

175g/6oz/3½ cups fresh white breadcrumbs

1 tbsp chopped fresh parsley

Vegetable or sunflower oil, for deep-frying

Salad leaves (salad greens), to serve

PLUM CHUTNEY

4 plums, stoned (pitted) and diced into rough chunks

1 large cooking apple, peeled, cored and diced

50g/2oz/¹/₃ cup sultanas (golden raisins)

2 tsp sunflower oil

50g/2oz/¼ cup (solidly packed) brown sugar

50ml/2fl oz/¼ cup red wine

50ml/2fl oz/¼ cup red wine vinegar

1 small cinnamon stick

1 Begin by making the plum chutney. Place the diced plums into a large saucepan with the diced apples, sultanas and the oil and cook gently until the pan is slightly heated. Next add the brown sugar and stir until it has dissolved and coated the fruit in a light caramel layer. Pour in the red wine and wine vinegar and bring to the boil. Pop in the cinnamon stick and allow the mixture to cook for at least 10 minutes over a medium heat or until all of the liquid is reduced. Transfer to a sterilised jar and store until required. This chutney will happily keep for 5–7 weeks.

2 To make the deep-fried Brie, cut the Brie cheese into large wedges.

3 Prepare three bowls, one with the flour with the addition of a little salt and pepper, a second with the beaten egg and milk and a third with the breadcrumbs and chopped parsley.

4 Put the cheese wedges into the seasoned flour and turn until coated, then shake off the flour. Transfer the cheese wedges to the egg and milk mixture, turn until coated then shake off the excess and place in the breadcrumbs and turn until coated. If you are nervous of the cheese melting too much in the deep-fat fryer, you could repeat the entire process again to give a second coating. Transfer the cheese to the fridge and allow to rest until you are ready to cook it.

5 Heat the oil for deep-frying in a deep-fat fryer or deep-sided saucepan to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds. Carefully drop the cheese wedges into the hot oil and deep-fry for about 2 minutes or until the breadcrumbs have turned golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels). Serve immediately with a large spoonful of the plum chutney and some fresh salad leaves.

POTTED SHRIMP

The beauty of this starter (appetizer) is how few ingredients it needs and how quick it is to make. One of my personal favourites, Catherine and I often have this for supper, but I also like to make it for dinner parties as it’s a stylish dish, perfect for formal occasions.

SERVES 6

110g/4oz/1 stick butter

450g/1lb raw langoustines (Norway lobster), peeled and de-veined

½ tsp cayenne pepper

Salt and freshly ground black pepper

6 small fresh thyme sprigs

TO SERVE

Brown bread

Lemon wedges

Green salad

EQUIPMENT

6 small pots or ramekins

1 Heat the butter in a large wide-based saucepan, add the langoustines together with the cayenne pepper and heat gently without boiling. Once the langoustines are gently cooked, season lightly with a little salt and pepper then divide the langoustines among the small pots or ramekins and press down gently.

2 Divide any of the remaining butter still in the pan among the pots or ramekins then put a small sprig of thyme on top of the butter and, using a spoon, press it down into the butter slightly. Grind some black pepper over the top.

3 Place the pots or ramekins in the fridge for a few hours until set. Serve the potted shrimp with some brown bread, lemon wedges and a large green salad.

ROASTED VEGETABLE SALAD

This salad is substantial enough to serve on its own, or can be served as part of a barbecue or buffet. You could also try adding some Parmesan shavings or chunks of feta or goat’s cheese for an extra element. The salad will keep happily in the fridge for 3–4 days.

SERVES 6–8 (V)

2 aubergines (eggplants), chopped into large chunks or slices

3 red (bell) peppers, chopped into large chunks or slices

3 green (bell) peppers, chopped into large chunks or slices

2 courgettes (zucchini), chopped into large chunks or slices

1 red onion, unpeeled and quartered

1 garlic bulb, unpeeled and chopped

3 ripe plum tomatoes, chopped into large chunks

5 tbsp olive oil

Salt and freshly ground black pepper

A pinch of chopped fresh rosemary

A pinch of chopped fresh thyme

3 tbsp balsamic vinegar

1 tbsp chopped fresh flat-leaf parsley

1 Preheat the oven to 190°C (375°F), Gas mark 5.

2 Place all the vegetables in a large roasting tray and drizzle with about 2 tablespoons of olive oil then season lightly with a little salt and pepper. Add the chopped rosemary and thyme to the tray and roast in the oven for 20–25 minutes. Remove from the oven and allow to cool.

3 Once the roasted vegetables are cool, peel the onion and garlic and place them with the remaining vegetables in a large bowl with the rest of the olive oil, the balsamic vinegar and parsley. Season to taste and stir gently to combine. Either use immediately or chill, covered with clingfilm (plastic wrap), until ready to use. Just make sure to give it enough time to come back up to room temperature first. To serve, spoon the roasted vegetable salad on to serving plates.

TIP

Alternatively, cook the sliced vegetables on a hot barbecue (grill). Mix together the remaining olive oil, the vinegar and the parsley and pour over the roasted vegetables.

WARM SALAD OF GORGONZOLA CHEESE AND HONEY ROASTED PEACHES

The sweetness of the fruit in this salad works wonderfully alongside the delicious creamy flavour of the cheese. It’s a beautifully simple recipe but one that looks and tastes gorgeous and your guests will be talking about it long after the meal has finished.

SERVES 4

25g/1oz/¼ stick butter

4 large peaches, halved or quartered and stoned (pitted)

150ml/5fl oz/²/₃ cup runny honey

Juice of ½ lemon

2 fresh thyme sprigs

Mixed lettuce leaves (salad greens)

110g/4oz Gorgonzola cheese, crumbled

1 Melt the butter in a large frying pan until bubbling, add the peaches and mix them around until they are coated in the butter. Cook gently for 2 minutes until just beginning to soften. Add the honey to the pan together with the lemon juice and the thyme, then bring the mixture to the boil and cook for 1–2 minutes until the peaches are fully caramelised, which will happen because of the honey reduction. Remove the pan from the heat and allow the mixture to cool slightly for a moment or two.

2 Arrange the lettuce leaves in large bowls. Top with the crumbled Gorgonzola cheese and neatly arrange the roasted peaches on top. Drizzle with the thyme-infused honey left in the pan and serve.

ROASTED VEGETABLE COUSCOUS SALAD

Couscous itself can be quite bland, so it’s important to add lots of different flavours, such as these roasted vegetables, to really bring it to life.

SERVES 6–8

1½ mixed (bell) peppers, such as red, green and yellow, chopped into bite-sized pieces

1 large red onion, peeled and chopped into bite-sized pieces

1 large courgette (zucchini), chopped into bite-sized pieces

1 small aubergine (eggplant), chopped into bite-sized pieces

12 cherry tomatoes, diced

25ml/1fl oz/¹/₈ cup olive oil

225g/8oz/1¹/₃ cups couscous

500ml/18fl oz/generous 2 cups chicken stock (see Chapter 5)

Salt and freshly ground black pepper

Juice and finely grated zest of 1 lemon

4 tsp chopped fresh mint

4 tsp Basil Pesto (see Chapter 5)

1 Preheat the oven to 190°C (375°F), Gas mark 5

2 Arrange the chopped vegetables on a baking tray, scatter the cherry tomatoes on top and drizzle with some of the olive oil. Roast in the oven for 15 minutes then allow to cool.

3 Place the couscous in a heatproof bowl. Bring the stock to the boil in a saucepan and pour over the couscous. Cover the bowl and set aside to rest for 10 minutes.

4 Use a fork to shake up the couscous then add the vegetables. Season well with salt and pepper, then mix in the lemon zest and juice, mint and remaining olive oil. Add the pesto and mix to bind it all together. Taste and adjust the seasoning accordingly, then either serve immediately or chill in the fridge until ready to serve.

CAESAR SALAD

Caesar salad must be the most popular salad in existence, judging by how frequently it gets ordered in restaurants. It is a very simple dish to make at home and is suitable as a starter (appetizer) or alternatively as a light lunch.

SERVES 4–6

4 slices of bread (slightly stale bread is best)

Sunflower oil, for cooking

175g/6oz/²/₃ cup bacon lardons

1 large head cos (romaine) lettuce

75g/3oz/¾ cup freshly grated Parmesan cheese

CAESAR DRESSING

50g/2oz/½ cup freshly grated Parmesan cheese

3 egg yolks

3 garlic cloves, peeled

25g/1oz tinned (canned) anchovies

350ml/12fl oz/1½ cups olive or sunflower oil (sometimes a combination is nice)

Salt and freshly ground black pepper

1 Begin by making the Caesar dressing. Put the Parmesan cheese, egg yolks, garlic and anchovies into a food processor and blitz to a rough paste. Don’t over-process or the eggs will over-thicken. It is possible to add the oil to the food processor, but the dressing may curdle and split, so I prefer to transfer the egg and anchovy paste to a large mixing bowl, then slowly pour in the oil and whisk thoroughly until the mixture has emulsified. Season to taste and store in the fridge until required. If the dressing is too thick whisk in a little milk or water to thin it down.

2 Meanwhile, cut the crusts off the bread then cut the bread into 1cm/½in cubes. Heat a large frying pan with a little oil. Add the cubes of bread to the hot pan and stir constantly until lightly browned. Remove with a slotted spoon and drain on kitchen paper (paper towels). Store until required (these can be stored for up to 1 week in an airtight container).

3 Clean out the pan and heat it, again with a little oil. Add the bacon lardons and allow them to brown up nicely. Cooking them on quite a high heat allows them to get nice and crispy. Remove with a slotted spoon and drain on kitchen paper.

4 To assemble the salad, tear the lettuce into a large mixing bowl. Add the bacon lardons and the croûtons then add a couple of tablespoons of the dressing to the salad and toss until coated. Transfer the salad to a large serving bowl and top with the grated Parmesan cheese.

VARIATION

Feel free to substitute the bacon for some poached or smoked chicken or salmon.

EGG MAYONNAISE

This recipe has really stood the test of time. It is most recognised these days as a sandwich filling, but I adore it and think it’s good enough to be served as a starter (appetizer). It is best enjoyed simply with a slice of nice brown bread.

SERVES 6 (V)

6 fresh eggs

1 small head iceberg lettuce, finely shredded

A pinch of paprika

Brown bread, to serve

MAYONNAISE

2 egg yolks

½ tsp dry mustard powder

1 garlic clove, peeled and crushed

2 tsp white wine vinegar

250ml/9fl oz/1 cup sunflower oil

Salt and freshly ground black pepper

POSSIBLE GARNISHES

Tomatoes

Cucumber

Finely diced (bell) peppers

Spring onions (scallions) Red onions

Grated carrot

Beetroot (beet)

1 To make the mayonnaise, place the egg yolks, mustard powder, crushed garlic and wine vinegar in a large mixing bowl and whisk well until combined, using either a hand whisk or an electric whisk. Very slowly begin to add the oil. For the first few drops beat it in very well between each addition then continue to pour in the oil and whisk well to allow the mixture to emulsify. If the mayonnaise is a little thick, you can whisk in 2 tablespoons of boiling water to correct the consistency. Season to taste with salt and pepper and store in a glass jar in the fridge for 3–4 days until required.

2 Meanwhile, place the eggs in a large saucepan of cold salted water, bring to the boil and boil for 6–8 minutes. Remove the eggs from the water with a slotted spoon and place in a large sieve (strainer). Leave them under cold running water for about 4–6 minutes until the eggs are completely cold. This will prevent a black or darkened rim forming around the cooked egg yolk. Once the eggs have cooled, peel and leave in the fridge until required.

3 Meanwhile, prepare the serving plate. I normally put a little finely shredded iceberg lettuce on the plate and then arrange two halves of one egg on top of the lettuce. Garnish the plate as desired with some of the suggested garnishes and place a large spoonful of the mayonnaise on top of the egg. Sprinkle with a little paprika and serve with slices of brown bread.

CURRIED VEGETABLE SAMOSAS

This is party food at its best. These samosas have a mild curried flavour but you can vary the flavour as much as you like. This recipe is for vegetarian samosas, but it can also be a great way to use up any leftover bits of meat, such as cooked chicken or duck; just shred and add in with the vegetables.

SERVES 6 (V)

sunflower oil

1 red (bell) pepper, thinly sliced

1 green (bell) pepper, thinly sliced

1 medium onion, peeled and thinly sliced

3 garlic cloves, peeled and thinly sliced

75g/3oz cauliflower, broken into florets

75g/3oz/¾ cup beansprouts

75g/3oz/¾ cup mangetout (snow peas)

1 tsp Thai green curry paste

½ tsp ground cumin

2 tbsp chilli jam

1 packet of filo (phyllo) pastry, naturally thawed

About 110g/4oz/1 stick butter, melted

Vegetable or sunflower oil, for deep-frying (optional)

Mango chutney or a dipping sauce, to serve

1 Heat a large wok with a little oil, and when hot, add all the vegetables and stir-fry for about 2–3 minutes until they are lightly glazed. Next add the curry paste and stir-fry until the vegetables are coated in the paste. Add the cumin and chilli jam and stir-fry for a few minutes until everything has combined with the flavours and heated through. Transfer the vegetables to a bowl and allow to cool.

2 Meanwhile, lay the filo pastry sheets on the work surface (counter) and cut the sheets into 18cm/7in squares. Brush each individual square with melted butter and stick about three squares directly on top of each other to make the samosas strong enough.

3 Place a spoonful of the vegetable mixture in the centre of one of the pastry squares then fold over and secure tightly into a triangular shape. You can use a little additional melted butter if required, which will act as a glue to secure the pastry in place. Repeat this process with the remaining pastry and vegetable mixture. Store in the fridge until ready to cook.

4 Preheat the oven to 190°C (375°F), Gas mark 5 or heat enough oil for deep-frying in a deep-fat fryer or deep-sided saucepan to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds. If baking in the oven, brush the samosas with the remaining melted butter then place on a baking tray lined with parchment paper and bake for 5–6 minutes on each side. Alternatively, deep-fry in the hot oil for 45 seconds until golden brown. Remove with a slotted spoon and drain on kitchen paper.

5 Serve the samosas with mango chutney or a dipping sauce.

TIP

Spring roll pastry, available from Asian markets, tends to be more resilient than filo pastry, so use that if you prefer.

TIGER PRAWNS WITH A MANGO SALSA

I love how tiger prawns (jumbo shrimp) have such a delicate flavour but with a great meaty texture. Mango is the perfect accompaniment; the combination of the two makes for a delicious light summer starter (appetizer)!

SERVES 4

4 slices of crusty bread

1 tbsp olive or sunflower oil

16 tiger prawns (jumbo shrimp)

Juice of ½ lime

Cracked black pepper

MANGO SALSA

1 large firm mango

1 bunch of spring onions (scallions), trimmed and chopped

1 tbsp chopped fresh coriander (cilantro)

½ red chilli

50ml/2fl oz/¼ cup olive oil

Juice of ½ lime

Salt and freshly ground black pepper

1 Begin by preparing the mango salsa. Choose a mango that is not too soft. An over-ripe mango will make a very soggy salsa. Cut the mango into 5mm/¼in cubes and place in a small bowl with the chopped spring onions and coriander.

2 Finely dice the red chilli and add this to the salsa as well. Make sure the chilli is diced very finely, as large chunks of chilli are unpleasant. Next pour in the olive oil and the lime juice then season lightly. Store in the fridge until required.

3 Preheat the barbecue or a griddle pan (grill pan). Brush the slices of bread with a little oil and toast on the barbecue or the griddle pan until golden brown on both sides.

4 Place the tiger prawns in a large bowl then sprinkle with the lime juice and a little cracked black pepper. Place the prawns on the barbecue or griddle pan and cook for about 2 minutes on each side.

5 Remove the prawns from the barbecue or griddle pan and serve on top of a piece of toasted bread with a spoonful of the mango salsa.

ASIAN CRAB CAKES

I normally make these fancy fishcakes as a starter (appetizer), but they are also good as a main course (entrée). You can buy ready-prepared crabmeat, or use whole crabs and save the shells for the Crab Bisque in Chapter 2.

SERVES 6–12

3 large potatoes, unpeeled

450g/1lb prepared crabmeat

2 tsp sunflower oil, plus extra 2 tbsp for frying

½ red chilli, finely chopped

2 garlic cloves, peeled and crushed

½ red onion, peeled and finely chopped

2.5cm/1in piece fresh root ginger (gingerroot), peeled and grated

1 large egg yolk

Sweet chilli jam, to serve

COATING

75g/3oz/½ cup plain (all-purpose) flour

Salt and freshly ground black pepper

2 large eggs mixed with 5 tbsp milk

200g/7oz/4 cups fresh white breadcrumbs

1 tbsp sesame seeds

1 tsp dried chilli flakes

1 Cook the potatoes in a large saucepan of boiling water for about 15–20 minutes or until tender. Drain and set aside until cool enough to handle, then peel them. Return the potatoes to the pan and mash. Allow to cool.

2 Pick through the crabmeat to make sure that there are no bones or traces of shell.

3 Heat the 2 teaspoons of oil in a frying pan, add the chilli, garlic, onion and ginger and fry until everything has softened, then remove from the heat and allow to cool.

4 Once the potatoes and chilli mixture are cold, mix the potatoes, crabmeat and chilli mixture together with the egg yolk. Using damp hands, divide the mixture into 6–12 balls and flatten slightly into round cakes.

5 For the coating, prepare three bowls, one with seasoned flour, a second with the beaten egg and milk and a third with fresh breadcrumbs mixed with sesame seeds and chilli flakes.

6 Put the crab cakes into the seasoned flour and roll until coated, then shake off the flour. Transfer the cakes to the egg and milk mixture and turn until coated then shake off the excess. Place the crab cakes in the breadcrumbs and roll until coated all over. Place the crab cakes on a plate.

7 Heat the 2 tablespoons of oil in a large pan and fry the crab cakes for 2–3 minutes on each side until piping hot. Alternatively, bake them in an oven preheated to 190°C (375°F), Gas mark 5, for 12–15 minutes or until piping hot. Serve immediately with sweet chilli jam.

SMOKED SALMON WITH PICKLED CUCUMBER AND CITRUS CREME FRAICHE

I’m a firm believer that smoked salmon should be served as plain and as simply as possible. So I love this combination of ingredients, because the light flavours of the cucumber and lemon don’t overwhelm the fish.

SERVES 4

1 large cucumber

150ml/5fl oz/²/₃ cup rice wine vinegar

4 tsp caster (superfine) sugar

¼ tsp chopped fresh dill

Cracked black pepper

1 shallot, peeled and very finely diced

CITRUS CREME FRAICHE

75g/3oz/¹/₃ cup crème fraîche

Finely grated zest of 1 lemon

Finely grated zest and juice of 1 lime

1 tbsp chopped fresh parsley

Salt and freshly ground black pepper

TO SERVE

4 large slices of smoked salmon

Salad leaves (salad greens)

2 lemons, cut into wedges

1 To make the citrus crème fraîche, place the crème fraîche in a mixing bowl and whisk for a moment or two to soften it. Add the grated lemon zest, grated lime zest and juice, chopped parsley and seasoning and mix well to incorporate. Transfer to a clean bowl and store in the fridge until required.

2 To pickle the cucumber, using a vegetable peeler, slice the cucumber into very long thin strips, then with a very sharp knife, cut each strip into long ribbons and place in a bowl. Be careful not to add any of the seeds, as this can make the pickled cucumber very soggy.

3 Gently heat the rice wine vinegar and sugar together in a small saucepan. Do not bring the mixture to the boil but merely a gentle simmer. Add the chopped dill, some cracked black pepper and the finely diced shallot to the bowl with the cucumber and then pour the warmed vinegar and sugar mixture on top. Allow this mixture to cool and if possible allow it to infuse and develop in flavour for a number of days before using.

4 To serve, arrange a slice of salmon flat on a serving platter. Garnish with some mixed lettuce leaves and lemon wedges. Place a dollop of citrus crème fraîche on the platter with the salmon and arrange a small pile of pickled cucumber on the side.

SALMON SALADE NICOISE

This particular recipe is a variation on the classic Provençal favourite, as it uses salmon instead of tuna. I like to serve it with a well-chilled, high-acidity white wine, to complement the strong flavours of the dish, such as Bellet or Palette, which you can find in most good off-licences.

SERVES 4

4 portions of salmon, about 175g/6oz each

8 new potatoes, scraped or scrubbed

Salt and freshly ground black pepper

8 quails’ eggs, at room temperature

110g/4oz/¾ cup extra-fine French beans (green beans), trimmed

4 Little Gem (Boston) lettuce hearts, quartered lengthways and separated

4 ripe plum tomatoes, roughly chopped

1 red onion, peeled and finely sliced

6 anchovy fillets, cut lengthways into thin strips

16 black olives in brine, pitted and drained

8 fresh basil leaves, torn

MARINADE

100ml/3½fl oz/scant ½ cup extra-virgin olive oil

3 tbsp aged red wine vinegar

2 tbsp chopped fresh flat-leaf parsley

2 tbsp snipped fresh chives

2 garlic cloves, peeled and finely chopped

1 To make the marinade, place all the ingredients in a bowl, add 1 teaspoon each of salt and pepper, and whisk to combine.

2 Place the salmon in a shallow non-metallic dish and pour over half of the marinade. Cover with clingfilm (plastic wrap) and chill for 1–2 hours to allow the flavours to penetrate the salmon, turning every 30 minutes or so.

3 Place the potatoes in a pan of boiling salted water, then cover, reduce the heat and simmer for 10–12 minutes or until just tender. Drain and leave to cool completely, then cut into quarters lengthways.

4 Place the quails’ eggs in a small pan and just cover with boiling water then cook for 4 minutes. Drain and rinse under cold running water, then remove the shells and cut each egg in half. Plunge the French beans into a pan of boiling salted water and blanch for a minute or so, then drain and refresh under cold running water.

5 Heat a griddle pan (grill pan) for 5 minutes. Remove the salmon from the marinade, shaking off any excess and set any remaining marinade aside. Cook the salmon for 5–6 minutes on each side, depending on how thick it is. When cooked, the fish should feel quite firm to the touch.

6 Arrange the lettuce leaves on serving plates or one large platter and add the potatoes, French beans, tomatoes, onion and anchovies. Put the salmon on top and drizzle over the remaining marinade. Scatter over the quails’ eggs, olives and torn basil leaves to serve.

PAN-ROASTED SCALLOPS WITH A BRANDY CREAM REDUCTION

Scallops are a fabulous starter (appetizer) and serving them with a small amount of this rich sauce turns them into a delightful special-occasion treat.

SERVES 4

1 leek, trimmed

1 carrot, peeled

12 large scallops, corals removed

Salt and cracked black pepper

Sunflower oil, for drizzling

25g/1oz/¼ stick butter

1½ tbsp brandy

200ml/7fl oz/generous ¾ cup pouring cream

4 tsp chopped fresh flat-leaf parsley, plus extra sprigs to garnish

250ml/9fl oz/1 cup sunflower oil 1

large sweet potato

Salt and freshly ground black pepper

1 Chop the leek and carrot into very thin strips and set aside.

2 To make the sweet potato crisps, heat the oil in a deep-fat fryer or a deep-sided saucepan to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds.

3 Peel the sweet potato and, using a very sharp knife or a vegetable peeler, cut the sweet potato into thin strips. Deep-fry the potato strips for 2–3 minutes, then remove with a slotted spoon and drain on kitchen paper (paper towels). If using a saucepan to deep-fry the crisps, then carefully drop the sweet potato strips into the hot oil in batches. Season with a little salt and pepper and set aside until required.

4 Meanwhile, heat a large frying pan. Season the scallops with a little salt and cracked black pepper, drizzle with a little oil and sear quickly in the hot pan. Just as they are almost cooked, add the butter, which will give the scallops a nice glaze.

5 Remove the scallops from the pan and leave in a warm place or in a low oven for a few moments.

6 Meanwhile, keep the pan hot and quickly stir-fry the leek and carrot strips until they are just softened. Stir in the brandy and remove the pan from the heat. Set the mixture alight with a match, taking care to keep the flames away from your face, hands and other objects in the vicinity, and ensuring your extractor fan is turned off. Let the flames flare up then die down, and return the pan to the heat. Next add the cream and gently bring to the boil. Season to taste and then mix in the chopped parsley.

7 Spoon a little of the brandy and vegetable reduction onto a plate and top with three glazed scallops. Garnish with a sprig of flat-leaf parsley and the sweet potato crisps.

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