Enjoy our recipe collection by Rachel Green

Spiced Apricot, Lamb & Olive Tagine

Ingredients (serves 4)

• A good slug of rapeseed oil, for frying
• 500g lamb neck fillet/leg steaks, diced
• Salt & pepper
• 1 large red onion, sliced
• 1 red chilli, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp Harissa paste
• 1 tsp cumin seeds
• 1 tsp ground ginger
• ½ a cinnamon stick
• A small handful of coriander leaves, chopped
• 250ml chicken stock
• 1 x 400g can chopped tomatoes
• 12 green olives, stoned
• 8 dried apricots, chopped
• 4 dried prunes, chopped
• A good squeeze of runny honey
• A squeeze of lemon juice

To serve

• Greek yoghurt
• 1 x tub pomegranate seeds
• chopped Pistachios (optional)

Method

Heat a good slug of rapeseed oil in a casserole pan over a medium heat. Fry the lamb for 3 minutes until browned. Season with a little salt and pepper and then add the onion, chilli, garlic, Harissa paste, spices, and some chopped coriander, mixing to coat the meat well. Cook for a further 3 minutes. Then add the stock, chopped tomatoes, olives, dried fruit, honey and lemon juice. Simmer on a low heat, partly covered, for approx. 45-50 minutes, or until tender, stirring occasionally, adding a little more stock if it gets too thick. Taste and adjust the seasoning if necessary.

To serve, top with a little yoghurt and scatter over the pomegranate seeds and pistachios (if using).

Spicy Chorizo and Seafood Paella

Ingredients (serves 4)

• Olive oil, for cooking
• 1 large onion, finely chopped
• ½ a good quality chorizo, sliced
• 2 tsp sweet smoked paprika
• 300g paella rice or risotto rice
• 2 heaped tbsp tomato purée
• 3 cloves garlic, finely chopped
• a good handful parsley, leaves & stalks chopped
• a good slug of white wine (optional)
• 2 chicken stock cubes, made into 1litre stock
• Salt & pepper
• a pinch of saffron strands (optional)
• ½ x 460g jar of roasted red peppers, sliced
• 24 raw tiger prawns
• Juice of ½ a lemon
• 1 x pack of cooked mussels in their shells
• ½ a lemon, cut into wedges, to serve
• Crusty bread, to serve

Method

Place a large shallow casserole or paella pan over a medium heat. Pour in a good slug of olive oil, add the chopped onion and cook for 2 minutes until starting to soften. Add the chorizo and paprika and cook for a further 2 minutes, stirring often. Then add the rice and coat in the oil, adding more olive oil if necessary. Cook for a further minute. Stir through the tomato purée, garlic, half the parsley, wine (if using) and the chicken stock. Season with a little salt and pepper, add the saffron (if using) and cook uncovered for about 15 minutes, stirring often until the rice is nearly cooked but still has some liquid around it. Stir in the roasted peppers, prawns and lemon juice, cover with a lid and simmer for a further 3 minutes. Add the cooked mussels and cook for a further 2 minutes or until the prawns are cooked through and the rice is tender. Check the seasoning.

To serve, scatter over the remaining parsley and serve with the lemon wedges and some crusty bread.

Tandoori Paneer & Vegetable Skewers with Cucumber Raita

Ingredients (serves 4)

• 6 tbsp natural yoghurt
• 3 tbsp Tandoori or Tikka Masala curry paste
• Juice of ½ a lemon
• 1 tbsp olive/vegetable oil, plus extra for drizzling
• 2cm piece of ginger, peeled & grated
• 2 x 225g packs of Paneer, cut into 3cm cubes
• 2 red onions, cut into 3-4cm wedges
• 2 red peppers, cut into 3-4cm pieces
• Salt & pepper
• Lime wedges, to serve

For the cucumber raita

• 1 tsp ground cumin
• 1 small red onion, diced
• ½ tsp caster sugar (optional)
• Salt & pepper
• 1 cucumber, deseeded & cut into semi circles
• A good slug of rapeseed oil
• A small handful of coriander, leaves & stalks chopped
• 1 small red chilli, chopped
• 4 tbsp natural yoghurt
• Juice of 1 lime

Method

Start by making the marinade for the Paneer by mixing together the yoghurt, curry paste, lemon juice, oil and ginger in a plastic bowl. Add the Paneer cubes, stirring gently to coat. Allow to marinate for at least 2 hours, or even overnight.

For the raita, mix together the cumin, onion and sugar (if using) and season with a little salt and pepper. Carefully add the cucumber, oil, chopped coriander, chilli and finally the yoghurt and lime juice.

To build the skewers, drizzle the onions and peppers with a little olive oil and season with a little salt and pepper. Thread the pieces of Paneer, onion and red pepper alternately onto metal skewers (or wooden skewers that have been soaked in boiling water).

Cook the skewers on a BBQ (with the lid closed) until the vegetables are cooked and the Paneer slightly charred, which should take around 10 minutes.

Serve immediately with the raita and some lime wedges.

Fish Curry with Chana Dal

Ingredients

• 1 onion, chopped
• 2 garlic cloves, finely chopped
• A handful of fresh coriander, chopped, plus extra to serve
• 2 tbsp vegetable oil
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 heaped tbsp hot curry paste
• 2 tbsp chat masala spice mix
• 3 x 400g tins of chickpeas
• 1 x 400g tin of chopped tomatoes
• Sea salt flakes
• Freshly ground black pepper
• 4 x 150g skin-on cod portions
• 100ml natural yoghurt, to serve
• Mango chutney, to serve

Method

In a large sauté pan, fry off the onion, garlic and fresh coriander in the vegetable oil over a medium heat. Fry until the onions are softened but not browned.

Add the garam masala, ground coriander, curry paste and chat masala spice mix and cook for a further 4-5 minutes, allowing the spices to coat the onions.

Add two of the tins of chickpeas to the pan, including their water and then add the chopped tomatoes. Bring the pan to the boil and then simmer for 20 minutes. Season with a little salt and pepper and add extra water to the pan if the curry begins to look too thick or starts to dry out.

Drain the remaining tin of chickpeas. Using the back of a wooden spoon, crush the chickpeas into a thick paste.

Add the crushed chickpeas to the curry (which will thicken the sauce) and simmer until the whole chickpeas become soft.

In a frying pan, place the cod skin side down over a medium heat. Fry the skin until it becomes crisp and then remove from the heat. Add the fish to the curry sauce and cook for an additional 8-10 minutes.

Sprinkle with chopped coriander leaves and serve with natural yoghurt and mango chutney.

Potato, Gruyère, Caramelised Red Onion, Sour Cream & Prosciutto Tart

Ingredients

• 1 sheet ready-rolled puff pastry
• 1 egg, beaten
• 300ml sour cream
• 350g boiled new potatoes, quartered
• Sea salt flakes
• Freshly ground black pepper
• 1 jar red onion chutney
• 10 sage leaves
• 150g Gruyère, grated
• 6 slices Prosciutto ham

Method

Preheat the oven to 200°C/180°C fan.

Unroll the pastry sheet onto a large baking sheet, leaving it on its paper from the pack. Using a sharp knife, score a border 2cm in from the edge all around the pastry sheet and carefully score a crisscross pattern over the centre of the pastry (which will prevent the centre from rising during cooking). Glaze the pastry with a little beaten egg and bake in the preheated oven for 15 minutes.

Remove from the oven, allow to cool slightly, and then press the centre of the pastry back down if it has risen during cooking. Carefully spread the sour cream over the pastry, taking it just up to the border, then scatter the potatoes evenly over the pastry. Season with a little salt and pepper, top with large blobs of red onion chutney and scatter over the sage leaves and Gruyère. Put the tart back in the oven and cook for 20-25 minutes until the pastry is cooked and the tart golden. Top with ribbons of Prosciutto ham and serve warm.

Swedish Meatballs with Pickled Cucumber

Ingredients

• A handful of fresh chopped parsley, chives & dill, plus extra for garnish
• 500g pork mince
• 1 tsp allspice powder
• 2 tsp onion powder
• ½ tsp nutmeg
• 2 tsp French’s or Dijon mustard
• 50g dried breadcrumbs
• 75ml single cream
• 1 medium egg, beaten
• Sea salt flakes
• Freshly ground black pepper
• A little oil & butter for frying
• Cranberry sauce, to serve

For the sauce

• 20g dried mushrooms, soaked (optional)
• 3 tbsp butter
• 3 tbsp plain flour
• 500ml rich beef stock
• 2 tsp Lea & Perrins sauce
• 1 tsp marmite
• 1 tbsp redcurrant jelly
• 100ml cream
• 2 tsp Dijon mustard
• A squeeze of lemon juice

For the pickled cucumber

• ½ a cucumber
• 3 tbsp caster sugar
• 3 tbsp white wine vinegar
• 2 tsp pink peppercorns, crushed
• A handful of fresh dill, chopped

Method

Preheat the oven to 150°C/130°C fan.

To make the pickled cucumber, thinly slice the cucumber on a mandolin into a large bowl. Put the sugar and vinegar into a saucepan and bring to the boil. Pour over the cucumber slices and add the peppercorns and dill. Leave to one side to cool.

To make the meatballs, put all the ingredients into a large bowl, mix and leave to stand for 10 minutes so that the breadcrumbs can absorb the liquid. Using clean hands, mix and scrunch the ingredients together until well combined.

Using wet hands, roll the mixture into 30/40 small round balls and place in the fridge to chill for 30 minutes.

Place a large frying pan over a medium heat, add a knob of butter and a little olive oil and fry the meatballs, in batches, until golden all over. Place on a baking sheet and cook in the preheated oven for 8-10 minutes, or until cooked. Keep warm.

Add a little more butter to the frying pan and fry the mushrooms for the sauce until soft.

Meanwhile, to make the sauce, melt the butter in a saucepan until frothy and then add the flour. Beat over the heat for 1-2 minutes until the mixture starts to colour slightly and form a paste. Whisk in the stock, Lea & Perrins, marmite and redcurrant jelly and bring to a simmer whisking constantly until the sauce thickens and coats the back of a wooden spoon. Add the cream, Dijon mustard, lemon juice and cooked mushrooms and season with a little salt and pepper.

Put the meatballs onto a warm plate, drizzle with the sauce, sprinkle over some fresh chopped herbs and serve with some cranberry sauce and the pickled cucumber.

These meatballs go very well with creamy mashed potato, crispy potatoes or rice.

Thai Massaman Lamb Curry

Ingredients

• 3 tbsp sunflower oil
• 1 onion, sliced
• 2 x 400ml tinned coconut milk
• 2-3 tbsp massaman curry paste
• 800g lamb shoulder, diced
• 2 cloves garlic, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 350g baby new potatoes, quartered
• 200ml chicken stock
• 2 tbsp light brown soft sugar or palm sugar
• 2-3 tbsp Thai fish sauce, plus extra to taste
• 4 dried or fresh lime leaves
• Zest & juice of 2 limes
• A good handful of fresh coriander, chopped
• 2 red chillies, deseeded & sliced
• Sea salt flakes
• 3 tbsp roasted peanuts, roughly chopped (optional)
• Jasmine rice, to serve
• 2 limes, cut into wedges, to serve

Method

Preheat the oven to 170°C/150°C fan.

In a large, lidded casserole, heat the oil and gently fry the onion. Add 4 tbsp of coconut milk along with the curry paste and fry for 2-4 minutes until aromatic, stirring often.

Add the lamb and fry for 4 minutes, stirring to coat the cubes of meat, until the paste starts to caramelise. Add the remaining coconut milk, garlic, ginger, potatoes, stock, sugar, fish sauce, lime leaves, lime zest and juice, half the coriander and most of the chilli. Allow to boil for 3 minutes, then cover with a tight-fitting lid and transfer to the preheated oven. Cook for 2 hours, or until the meat is meltingly tender, remove the lid and return to the oven to cook uncovered for a further 30 minutes. Season to taste with a little more fish sauce or salt, if needed.

To serve, scatter over the remaining coriander, chilli and peanuts (if using) and serve with jasmine rice, if liked, and lime wedges on the side for squeezing.

Pale Ale Braised Beef Shin with Horseradish & Parsley Dumplings

Ingredients

• 75g plain flour
• Salt & pepper
• 1kg beef shin, diced
• 5 tbsp vegetable oil
• 2 large onions, chopped
• 2 large carrots, roughly chopped
• 1 whole garlic bulb, halved around the equator
• 1 tbsp tomato purée
• 500ml pale ale
• 500ml rich beef stock
• ½ tbsp Marmite
• 1 bay leaf
• ½ tsp dried thyme or mixed herbs
• 3 tbsp redcurrant jelly

For the dumplings

• 150g self-raising flour
• 75g beef suet
• ¼ tsp dried thyme or mixed herbs
• 2 tbsp chopped parsley
• 3-4 tbsp creamed horseradish
• Salt & pepper

Method

Preheat the oven to 160°C/140°C fan.

Put the flour into a large mixing bowl and season with a little salt and pepper. Toss the pieces of beef in the flour until coated.

Heat a tablespoon of oil in a frying pan and brown the meat in small batches. Once browned and caramelised, transfer the beef to a casserole pan using a slotted spoon and repeat, adding more oil to fry each further batch of beef.

Add the remaining oil to the frying pan along with the chopped onions and carrots and cook, stirring until slightly brown, and then add the garlic bulb halves, cut side down. When all the vegetables are caramelised add the rest of the seasoned flour to the frying pan along with the tomato purée and cook for a further 30 seconds.

Pour the pale ale into the frying pan and stir well, scraping the sticky bits off the bottom of the frying pan and then tip the whole lot into the casserole pan.

Add the stock, Marmite, bay leaf, thyme or mixed herbs and redcurrant jelly. Stir well, bring to a simmer, taste and adjust the seasoning if necessary. Cover with a lid and cook for 2 hours in the preheated oven. Check the casserole from time to time adding more stock if necessary.

Towards the end of the 2 hours cooking time, make the dumplings. Mix all the ingredients together, season with a little salt and pepper and add 4-5 tablespoons of cold water until you have a slightly sticky dough. Tip the dough out onto a lightly floured surface and shape into 10 equal sized balls.

Remove the casserole from the oven, taste and adjust the seasoning if necessary. If the sauce is looking a little too thick, add 100ml of water before placing the dumplings on top.

Turn the oven up to 180°C/160°C fan, return the casserole to the oven and cook uncovered for 25-30 minutes until the dumplings are cooked through and slightly caramelized.

Remove the casserole from the oven and serve immediately.

Chicken Enchiladas

For the sauce

• 1 large onion, finely chopped
• 3 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chilli powder
• ½ tsp ground cumin
• 2 cartons of tomato passata
• 1 tbsp brown sugar
• 1 tbsp cider vinegar
• Salt & pepper

For the enchiladas

• 4 tbsp olive oil
• 1 large onion, sliced
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 garlic clove, finely chopped
• 1 red chilli, seeds removed, finely chopped
• 4 skinless, boneless chicken breasts, cut into strips
• 400g tin red kidney beans, drained
• 8 soft flour tortillas
• 150g grated mature Cheddar cheese

To serve

• A small handful of chopped coriander
• Guacamole
• Sour cream

Method

Preheat the oven to 190°C/170°C fan.

To make the sauce, place the onion in a saucepan with the olive oil and cook over a low heat for 5-6 minutes or until soft. Add the chopped garlic and cook for a further minute then add the smoked paprika, oregano, chilli powder and ground cumin. Stir well and cook for a further 30 seconds. Then add the passata, brown sugar and vinegar to the saucepan and season with a little salt and pepper. Cook the sauce over a low heat for 20-25 minutes until the sauce has thickened slightly. Taste the sauce and adjust the seasoning if necessary. Remove the saucepan from the heat and set aside.

For the chicken enchiladas, heat half the olive oil in a large frying pan add the onions and peppers and cook over a medium heat until slightly tender and starting to caramelise on the edges. Add the garlic and chilli, season with a little salt and pepper and cook for a further minute. Remove from the pan and set aside.

Heat the remaining oil in the frying pan, add the strips of chicken and cook over a medium high heat until cooked through and browned. Return the onion and pepper mixture to the pan, add half the sauce and the kidney beans, season well and cook for a further 2 minutes.

Lay the tortillas on the work surface and divide the chicken mixture equally between them all. Roll the filling up in the tortillas into a cigar shape and arrange in an ovenproof dish. Spoon the remaining enchilada sauce over the top and scatter with the grated cheese.

Bake in the preheated oven for 20-25 minutes or until hot and the cheese is bubbling and golden brown.

Scatter over the chopped coriander and dot with some guacamole and sour cream and serve immediately.

Easter Egg Chocolate Brownie

Ingredients

• 185g butter, cut into small pieces
• 200g dark chocolate, broken into pieces
• 3 large eggs
• 250g caster sugar
• 100g plain flour
• 1 tsp baking powder
• 30g cocoa powder
• Fondant eggs, to decorate
• Cadbury’s Mini Eggs, to decorate

Method

Preheat the oven to 180°C/160°C fan.

Line a 22cm square tin with baking parchment. Put the butter and chocolate in a medium size heatproof bowl and either melt in a microwave at 30 second intervals, or place the bowl over a pan of simmering water stirring occasionally until melted. Leave the melted chocolate mixture to cool to room temperature.

Using an electric whisk/mixer, whisk the eggs and sugar together on maximum speed for around 5 minutes until the mixture is thick and creamy and has doubled in size. Fold the cooled chocolate into the egg mixture. Sieve the flour, baking powder and cocoa over the egg mixture fold the mixture with a large metal spoon until all the dry ingredients are just incorporated, taking care not to overmix.

Pour the brownie mixture into the prepared tin and gently level with the back of the spoon. Place the tin in the middle of the preheated oven and cook for 20 minutes until firm, but still slightly wobbly in the middle.

Meanwhile, cut the fondant filled eggs in half and crush a few of the Mini Eggs. After 20 minutes, remove the brownie from the oven, press in the fondant eggs, (cut side up), scatter over the remaining whole Mini Eggs and place the brownie back in the oven for a further 3-5 minutes.

When the brownie is cooked, remove from the oven, scatter over the crushed Mini Eggs and allow to cool.

When completely cooled lift the brownie out of the tin, cut into squares and decorate with Easter chicks.

Baby Dutch Pancake Salami Potato and Cheddar Cheese

Ingredients (serves 2)

• 250g small new potatoes, cooked
• 2 tbsp olive oil
• Sea salt flakes
• Freshly ground black pepper
• 4 medium eggs
• 125ml full fat milk
• 100g plain flour
• 2 tsp Dijon mustard
• 3 tbsp melted butter
• 8 salami slices (we used Milano)
• A pinch of dried thyme or mixed herbs
• 75g mature Cheddar cheese, grated

Method

Preheat the oven to 240°C/220°C, gas mark 9.

Cut the cooked potatoes into quarters and place in a bowl. Pour over the olive oil, add a little salt and pepper, and toss to coat. Place the potato quarters on a baking sheet and roast in the preheated oven for 20-25 minutes until golden.

Using a hand whisk, whizz together the eggs, milk, flour, mustard, 1 tbsp of the melted butter and a little salt and pepper. Leave to stand for 10 minutes.

Take two small frying pans (or one large one) and place in the oven to heat. Remove the pans from the oven and add the remaining melted butter to the hot pans. Divide the batter between both pans and cook for 20-25 minutes until the pancakes are golden and puffed up.

Remove the pancakes from the oven, top with the potatoes, slices of salami, thyme and sprinkle over the cheese. Place back in the oven for 2-3 minutes until the cheese has melted.

Serve immediately.

Easy Chicken Tikka Masala

Ingredients (serves 4)

• 4 tbsp vegetable oil
• 25g butter
• 1 large onion, thinly sliced
• 4 garlic cloves, finely chopped
• 2.5cm piece fresh ginger, peeled & finely chopped
• Sea salt flakes
• 6 tbsp tikka masala paste
• 1 red chilli, finely sliced, or ½ tsp chilli flakes
• 8 large skinless & boneless chicken thighs
• 3 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 200ml chicken stock
• Freshly ground black pepper
• A handful of coriander leaves, chopped
• 3 tbsp mango chutney
• 150ml double cream
• 150ml Greek yoghurt, plus extra to serve
• Juice of ½ a lemon (optional)
• Steamed Basmati rice, to serve
• Slices of green chill, to serve
• Naan breads, to serve
• Lime wedges, to serve

Method

Heat the vegetable oil and butter in a large casserole over a low heat. Add the onions, garlic and ginger, season with a little salt and cook for 10 minutes until the onions are soft and golden. Next add the tikka masala paste and chilli and cook for a further 5 minutes to cook out the rawness of the spices, stirring frequently.

Add the chicken thighs and stir well to coat in the paste. Cook for 2 minutes then add the tomato purée and tinned tomatoes along with the chicken stock. Season well with salt and pepper. Add half the coriander leaves and bring to the boil. Simmer gently for 20-25 minutes stirring occasionally until the chicken is cooked through. Next, add the mango chutney, double cream, yoghurt and lemon juice (if using). Gently warm back through, taste and adjust the seasoning if necessary.

Scatter over the remaining coriander leaves and serve with steamed basmati rice, slices of green chilli, Greek yoghurt, naan breads and lime wedges.

Huevos Rancheros

Ingredients

• 3 tbsp vegetable oil
• 1 small onion, peeled & finely chopped
• 1 garlic clove, finely diced
• 1 green chilli, finely sliced
• ½ tsp ground cumin
• ½ tsp dried oregano
• 1 tsp smoked paprika
• 1 x 400g tin chopped tomatoes
• Sea salt flakes
• Freshly ground black pepper
• A small bunch of coriander, chopped
• 1 lime, juice of
• ½ & 1/2 cut into wedges, to serve
• 1 x 400g tin black or pinto beans
• 4 flour tortillas
• 4 medium eggs
• Guacamole, to serve
• 100g crumbled Feta, to serve

Method

To make the salsa, heat 2 tbsp of the oil in a frying pan over a medium heat and fry the onion, garlic and chilli until softened. Add the cumin, oregano and smoked paprika and cook for 20 seconds, stirring constantly. Add the tomatoes, season with salt and pepper and cook for around 3 minutes. Stir in half the coriander and simmer for 5 minutes then squeeze in half a lime.

Meanwhile drain and rinse the beans, tip into a pan with a little water and cook over a low heat until hot. Roughly mash the beans until smooth, leaving a little texture to the mash.

Warm the tortillas in a dry frying pan, remove from the pan and wrap in foil to keep warm. In the same pan, fry the eggs in the remaining oil.

To serve, top the tortillas with the beans, tomato salsa, eggs and guacamole, scatter over the crumbled Feta and remaining coriander and serve immediately with a couple of lime wedges.

Lincolnshire Sausage Cassoulet with Aligot Potatoes

Ingredients (serves 4)

• 3 tbsp olive oil 8 Lincolnshire sausages 100g smoked bacon lardons 1 large red onion, peeled & cut into chunks 1 carrot, peeled & diced 2 garlic cloves 250g chestnut mushrooms, quartered ½ tsp dried mixed herbs 1 bay leaf (optional) 250ml red wine 2 tbsp redcurrant jelly A good squeeze of tomato ketchup 2 tbsp Lea & Perrins Sea salt flakes Freshly ground black pepper 450ml beef stock 1 x 400g tin green lentils, drained & rinsed 1 x 400g tin cannellini beans, drained & rinsed

Aligot Potatoes

• 1kg floury potatoes (such as King Edwards), peeled & cut into chunks
• 100g butter
• 2 garlic cloves, finely chopped
• 100ml cream, warmed
• 500g Gruyère & Mozzarella cheese, grated
• Sea salt flakes
• Freshly ground black pepper

Method

Heat 1 tbsp of olive oil in a frying pan over a medium heat and brown the sausages on all sides.

Heat the remaining oil in a casserole dish, add the bacon lardons and fry for 2 minutes before adding the onion and carrot. Cook for a further 5 minutes until the vegetables are soft. Add the garlic, mushrooms, mixed herbs and bay leaf (if using) to the casserole and cook for a further 3 minutes. Next, add the red wine, redcurrant jelly, tomato ketchup and Lea & Perrins and season with a little salt and pepper. Add the beef stock and bring to the boil, stirring well. Add the lentils and cannellini beans and turn the heat down. Simmer very gently for 15 minutes, reducing the liquid by a third.

Add the sausages to the casserole dish, cover with a lid, and cook for a further 15 minutes adding a little water if necessary.

Taste, adjust the seasoning if necessary, and serve with the aligot potatoes.

Potatoes

Cook the potatoes in boiling salted water for 20 minutes until tender. Drain and return to the pan and cover with a lid. Set aside for 10 minutes.

Meanwhile, melt the butter with the garlic in a frying pan over a very low heat.

Pass the cooked potato through a potato ricer into a large bowl or use a masher to mash the potatoes in the pan. Stir in the garlic butter, warm cream and cheese and season well. Beat with a whisk until smooth. Taste and adjust the seasoning if necessary.

Serve immediately with the sausage cassoulet.

One Pan Chocolate Chip & Orange Cookie

Ingredients

• 200g butter
• 200g brown sugar
• 1 egg, plus 1 egg yolk
• 2 tsp vanilla extract
• Rind of 1 orange
• 300g plain flour
• ½ tsp bicarbonate of soda
• 1 tsp baking powder
• ½ tsp sea salt flakes
• 300g plain, milk & white chocolate chips
• Double cream or vanilla ice-cream, to serve

Method

Place a medium size heavy based non-stick frying pan on a low heat. Add the butter and allow to melt before adding the sugar, stirring until the sugar has dissolved. Take the pan off the heat, tip the mixture into a large bowl and leave to cool slightly.

Add the egg, egg yolk, vanilla extract and orange rind to the butter and sugar and beat well. Stir the flour, bicarbonate of soda, baking powder and salt into the mixture, stirring until you have a smooth batter.

Pour the batter back into the frying pan, sprinkle with the chocolate chips, cover with a lid, and cook over a low heat for 15-20 minutes.

Half-way through the cooking time, check to make sure the bottom of the pan doesn’t catch. Remove from the heat and allow to cool for about 10 minutes.

Serve with double cream or vanilla ice-cream.

Spiced Baked Bean & Red Pepper Shakshuka

Ingredients (serves 4)

• 3 tbsp olive oil
• 1 small onion, peeled & diced
• 1 red pepper, deseeded & cut into small chunks
• 2 garlic cloves, sliced
• 2 tsp cumin
• 2 tsp smoked paprika
• A good pinch of chilli flakes
• A handful of coriander, chopped, plus extra to serve
• Sea salt flakes
• Freshly ground black pepper
• 2 x 400g tins baked beans
• 4 free range eggs
• 100g Feta, crumbled
• Flatbreads, to serve
• Greek yoghurt, to serve

Method

Heat the oil in a frying pan, add the onion and pepper and fry over a low heat for 5 minutes, stirring frequently, until soft and beginning to brown. Add the garlic, cumin, smoked paprika, chilli flakes and half the coriander. Season with a little salt and pepper and cook for 30 seconds, stirring all the time. Stir in the baked beans and cook for 3 minutes, stirring occasionally. Taste and adjust the seasoning if necessary.

Using the back of a spoon, make 4 wells in the top of the mixture and break an egg into each. Reduce the heat, cover with a lid and cook until the whites of the eggs are set and the yolks still runny.

Sprinkle over the Feta and remaining coriander and serve immediately with flatbreads and Greek yoghurt.