Alternatively, mix the punch and serve it in large jugs with the garnishes in bowls on the side. Let everyone fill their glasses with ice, cucumber, mint and lemon and top up with the pre-mixed punch.
English Country Garden Punch
DUKKAH
You’ll find dukkah in the spice aisle of most supermarkets now. However, if you struggle to get hold of it, or just fancy making your own, it’s dead easy to make. It lasts ages and is fantastic sprinkled on almost anything, especially eggs. Also, let’s be honest, homemade really is best.
MAKES AROUND 250G
100g blanched almonds or hazelnuts (or a mix)
100g sesame seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 teaspoon fennel seeds
1 heaped teaspoon sea salt
1 tablespoon freshly ground black pepper
Preheat your oven to 180°C/gas 4.
Spread the nuts in a tray and roast in the oven for around 4 minutes, until lightly golden. Pour them into a bowl and leave to one side to cool.
Toast the sesame seeds in a dry frying pan until golden, then spoon into a bowl and leave to cool. Toast the cumin, coriander and fennel seeds for a minute or so, until they start to smell wonderful, then remove them from the heat.
Once all the nuts and seeds have cooled, either grind them using a mortar and pestle, or pulse them in a food processor with the salt and pepper until you have a coarse blend. Et voilà! Homemade dukkah.
Dukkah
HOMEMADE MUSTARD
So incredibly easy, homemade mustard is an absolute must – it transforms any kitchen. It keeps for ages and makes a great gift, and it goes with everything.
MAKES AROUND 350G
100g mustard seeds (I use a mixture of colours, but if you can only get yellow that’ll work too)
2 teaspoons sea salt
125ml white wine or good cider
100ml white wine or cider vinegar (match the vinegar to the alcohol you use)
1 heaped tablespoon runny honey
2 sprigs of tarragon
Place the mustard seeds, sea salt, alcohol and vinegar in a mixing bowl and stir well. Cover, then leave to sit for 48 hours in a dark spot. The seeds will swell up, so make sure you give them enough space.
When you’re ready to make the mustard, put the mixture into a food processor with the honey. Pick the tarragon leaves and add these to the mixture, then blitz until you have a smooth paste. Sterilise the jar you are going to store the mustard in (see here for instructions), then spoon it in and seal. Pop the jar into the fridge and leave it for at least 2 days before using. Mustard keeps really well, and will sit happily in the fridge for a couple of months at least.
THE PERFECT CHEESE SARNIE CHUTNEY
I adore chutneys and pickles, so much so that they often don’t last very long in our house and get eaten straight out of the jar (my husband finds this gross – I think it’s a better snack than a bar of chocolate). And this is a great base chutney recipe which can be tweaked depending on what is in season.
MAKES AROUND 1KG
100g dates
250g plums
4 garlic cloves
4 red onions
1kg apples and pears
3 tablespoons tamarind paste
a stick of cinnamon
6 cloves
1 fresh bay leaf
1 teaspoon ground white pepper
1 tablespoon sea salt
200g soft light brown sugar
150g granulated sugar
500ml cider vinegar
Remove the stones from the dates and plums. Chop the dates finely and cut the plums into 1cm pieces. Peel and finely slice the garlic and onions. Halve the apples and pears, remove the cores and chop a little larger than the plums.
Place all the ingredients in a large heavy-based saucepan and pop on to a medium heat. Gently bring to the boil, stirring often. As soon as the mixture begins to bubble, reduce the heat to low and leave to tick away, uncovered, for around 2 hours, stirring occasionally so it doesn’t stick to the bottom of the pan. The chutney is ready when you drag a spoon through it and the groove doesn’t fill with liquid. It should be evenly thick and jammy in texture.
Carefully spoon into sterilised jars (see here for instructions) and seal. You can eat it straight away if you like, but it tastes even better if left for a month or two in a cool dark cupboard.
ADDICTIVE ROASTED CHILLI OIL
Having a cracking chilli oil recipe up your sleeve is a must. It can transform the most simple of meals, acting as a dressing for steamed veg, for finishing pizzas, for drizzling over soups … This is my pimped-up version with a wonderful heat and slight nuttiness. I urge you to give it a go.
MAKES 500ML
2 fresh red chillies
4 garlic cloves
1 tablespoon dried red chilli flakes
1 teaspoon Szechuan peppercorns
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon sesame seeds (a mixture of white and black would be ideal, but if you can’t get black just use white)
500ml flavourless oil (rapeseed or groundnut are best)
Remove the stalks from the chillies and roughly chop. Peel the garlic cloves. Place them both in a food processor along with the dried chilli flakes, Szechuan peppercorns, salt and black pepper and blitz till finely chopped. Spoon into a saucepan with the sesame seeds and pour in the oil. Place on a low heat and gently sauté for 10 minutes, until everything is lightly toasted and golden.
Leave to cool completely, then pour into a clean bottle and seal. It’ll last for months.
ROASTED MIXED BERRY JAM
I’m a total convert to making my jam this way – it’s not the same as the traditional stovetop kind, but for me it’s simple and unfussy, and roasting the berries gives them an added depth of flavour that I absolutely adore.
MAKES JUST UNDER 1KG
1kg mixed berries
650g golden granulated sugar
1 vanilla pod
1 lemon
Preheat your oven to 180°C/gas 4.
Hull any strawberries and cut any larger berries in half, so that they are all of a similar size. Place in a roasting tray and sprinkle over the sugar. Halve the vanilla pod lengthways, and scrape the seeds into the tray. Halve the lemon and squeeze in the juice and toss everything together well. Nuzzle in the vanilla pod and pop the tray into the oven.
Remove after 30 minutes and carefully mash everything with a potato masher, give it a good stir, then return to the oven. Roast for a further 30–40 minutes, until the berries and sugar have cooked down, and any tops poking out look a little gnarly. (The time will depend on how juicy your fruit is, so check it every 10 minutes.) Remove the tray from the oven, mash the fruit a little more, then carefully ladle into sterilised jars (see here). Seal, and leave to cool. Unopened, the jam will keep for months. Once you have opened it, store in the fridge.
Roasted Mixed Berry Jam
INDEX
The page references in this index correspond to the printed edition from which this ebook was created. To find a specific word or phrase from the index, please use the search feature of your ebook reader.
A
Adobo Brisket with Griddled Pineapple Salsa 154–6
almonds
Almond, Oat and Raisin Cookies 196
Hearty Fish Stew with Almond Skordalia 136–8
apples
Apple, Pear and Tarragon Slaw 188
Caramelised Apple, Ricotta and Hazelnut Pancakes 28
Praline Orchard Pie with Bourbon 204–6
apricots
Griddled Apricot, Lettuce and Feta 168
Griddled Fruit Salad with Honey Ginger Dressing 26
aubergines
Whole Roasted Miso Aubergine 182
avocado
Chilled Avocado Soup with Ginger Sesame Radishes 58
B
banana
Banana Cake with Peanut Butter Frosting 212
The Classic Smoothie 52
The Popeye Smoothie 52
Raspberry Milkshake 52
barley
Jerusalem Artichoke and Thyme Barley Risotto 130
beans
Ham Hocks, Fennel and Beans 144
Khichdi 178
Pork and Black Bean Soup with Green Goddess Dressing 77
Zuppa di Farro with Rosemary and Pine Nut Oil 56
beef
Adobo Brisket with Griddled Pineapple Salsa 154–6
Bresaola with Shaved Celeriac and Hazelnuts 122
Lancashire Pie Barm 150–52
Pho For One 78
Sticky Spiced Meatballs, Noodles and Pickled Watermelon 120
beetroot
Sticky Harissa Carrots and Beets with Dates 190
Berry Jam, Roasted Mixed 266
Black Bread 228–30
Black Dal 126
Blondie, An Insanely Good 198
blueberries
Griddled Fruit Salad with Honey Ginger Dressing 26
The Popeye Smoothie 52
Bombay Omelette 32
bourbon
Praline Orchard Pie with Bourbon 204–6
Brassicas, Charred with Tahini Yoghurt and Sumac 176
bread
Hearty Fish Stew with Almond Skordalia 136–8
Black Bread 228–30
Bread, Leek and Cabbage Layer Soup 70
Caraway, Honey and Buttermilk Buns 232
Chorizo, Tomato and Chickpeas on Toast 42
Creamed Greens on Toast with Poached Egg and Dukkah 94
Lancashire Pie Barm 150–52
Miso Tuna Sarnie 100
Pete’s Broccoli Soup with Stilton Soldiers 62
Quick Griddled Multigrain Flatbreads 84
Roast Sweet Potato, Pancetta and Maple Loaf 48
Salmorejo 68
Tomato, Bread and Roasted Ricotta Salad 184
Breakfast on the Run 52
Bresaola with Shaved Celeriac and Hazelnuts 122
British Summertime Stack 208–10
broccoli
Broccoli, Kale and Gorgonzola Tart with Griddled Pears 92
Charred Brassicas with Tahini Yoghurt and Sumac 176
Pete’s Broccoli Soup with Stilton Soldiers 62
bulgur wheat
Roast Harissa Butter Chicken and Cracked Wheat 142
Bundt, Cherry Bakewell 200
Buns, Caraway, Honey and Buttermilk 232
butter
Homemade 242
Honey 50
Pumpkin Seed 244
Roasted Garlic 180
buttermilk
Caraway, Honey and Buttermilk Buns 232
Garden Salad with Buttermilk Dressing and Caramelised Seeds 170
butternut squash see squash
C
cabbage
Bread, Leek and Cabbage Layer Soup 70
Green Chilli Greens with Cashews 193
Kimchi and Prawn Okonomiyaki 98
cakes
An Insanely Good Blondie 198
Banana Cake with Peanut Butter Frosting 212
British Summertime Stack 208–10
Cherry Bakewell Bundt 200
Chocolate, Rye and Pecan Celebration Cake 224–6
Courgette, Coconut and Cardamom Loaf with Honey Butter 50
My Favourite Citrus Cake 202
Pumpkin and Ginger Layer Cake 214–16
capers
Lemon Sole with Preserved Lemon, Coriander and Capers 106
Caramel, Sea Salt 246
Caramelised Apple, Ricotta and Hazelnut Pancakes 28
Caraway, Honey and Buttermilk Buns 232
carrots
Sticky Harissa Carrots and Beets with Dates 190
cauliflower
Charred Brassicas with Tahini Yoghurt and Sumac 176
Roasted Cauliflower and Coconut Soup 66
Roasted Chickpea, Cauliflower and Sesame Lamb 118
celeriac
Bresaola with Shaved Celeriac and Hazelnuts 122
Venison, Wild Mushroom and Celeriac Topped Pie 162
chai
No-Churn Chai Ice Cream 234
chamomile
Nectarine, Chamomile and Honey Granita 222
Charred Brassicas with Tahini Yoghurt and Sumac 176
cheese
A Very Springtime Salad 172
Broccoli, Kale and Gorgonzola Tart with Griddled Pears 92
Griddled Apricot, Lettuce and Feta 168
Labneh 240
Lentil, Feta and Spinach Fritters 88
Menemen with Lemon-Roasted Feta and Olives 34
Parsnip, Mustard and Comté Soup 60
Pecan and Sausage Stuffing Mac ’n’ Cheese 148
Pete’s Broccoli Soup with Stilton Soldiers 62
cherries
Cherry Bakewell Bundt 200
Quick Flapjack Cherry Granola 22
chicken
Chicken Soup for the Soul 74–6
Pomegranate Chicken Skewers with Walnut and Parsley Pesto 108–10
Roast Harissa Butter Chicken and Cracked Wheat 142
Roasted Sticky Plum Chicken with Pickled Cucumber 112
Slow-Cooked Chicken Rendang with Gently Spiced Rice 140–41
chickpeas
Chorizo, Tomato and Chickpeas on Toast 42
Roasted Chickpea, Cauliflower and Sesame Lamb 118
Roast Sweet Potato, Spinach and Chickpea Soup 64
Chilled Avocado Soup with Ginger Sesame Radishes 58
chillies 16
Addictive Roasted Chilli Oil 263
Green Chilli Greens with Cashews 193
Sticky Pork Belly Salad with Fennel and Chilli 146
chocolate
An Insanely Good Blondie 198
Chocolate, Rye and Pecan Celebration Cake 224–6
Malted Milk Chocolate and Raspberry Tart 220–21
Chorizo, Tomato and Chickpeas on Toast 42
Chutney, the Perfect Cheese Sarnie 262
Cinnamon-Braised Lamb Shanks 160
Citrus Cake, My Favourite 202
Classic Smoothie 52
coconut
Courgette, Coconut and Cardamom Loaf with Honey Butter 50
Roasted Cauliflower and Coconut Soup 66
Cookies, Almond, Oat and Raisin 196
Cordial, Peach and Basil 250
corn
Crab and Prawn Wonton Broth with Charred Corn 72
Honeymoon Corn on the Cob 186
Courgette, Coconut and Cardamom Loaf with Honey Yoghurt 50
Crab and Prawn Wonton Broth with Charred Corn 72
Creamed Greens on Toast with Poached Egg and Dukkah 94
Creamy Rice Pudding with Sherry and Rosemary Poached Prunes 218
cucumber
Kipper Hash with Watercress Yoghurt and Griddled Cucumber 36–8
curries
Black Dal 126
Khichdi 178
Slow-Cooked Chicken Rendang with Gently Spiced Rice 140–41
Custard 245
D
Dal, Black 126
dates
Spiced Lamb With Dates and Herb-Dressed Farro 158
Sticky Harissa Carrots and Beets with Dates 190
dressings
Buttermilk 170
Green Goddess 77
Honey Ginger 26
dried fruit
Almond, Oat and Raisin Cookies 196
Quick Flapjack Cherry Granola 22
drinks
English Country Garden Punch 254
Mint Tea 252
Peach and Basil Cordial 250
Raspberry Milkshake 52
The Classic Smoothie 52
The Popeye Smoothie 52
Turmeric, Lemon and Black Pepper Tea 252
dry ingredients 16–17
dukkah 258
Creamed Greens on Toast with Poached Egg and Dukkah 94
dumplings
Crab and Prawn Wonton B
roth with Charred Corn 72
Pork and Prawn Gyozas 132–4
Spinach and Basil Gnudi 128
E
eggs 16
Bombay Omelette 32
Creamed Greens on Toast with Poached Egg and Dukkah 94
Gin-Cured Salmon with Creamy Scrambled Eggs 40
Menemen with Lemon-Roasted Feta and Olives 34
Salmorejo 68
Wholegrain Nasi Goreng with Spinach 30
English Country Garden Punch 254
equipment 17
F
farro
Spiced Lamb With Dates and Herb-Dressed Farro 158
Zuppa di Farro with Rosemary and Pine Nut Oil 56
fennel
Fennel and Sausage Muffins 80
Ham Hocks, Fennel and Beans 144
Sticky Pork Belly Salad with Fennel and Chilli 146
feta
Griddled Apricot, Lettuce and Feta 168
Lentil, Feta and Spinach Fritters 88
Menemen with Lemon-Roasted Feta and Olives 34
fish and seafood
Crab and Prawn Wonton Broth with Charred Corn 72
Gin-Cured Salmon with Creamy Scrambled Eggs 40
Hearty Fish Stew with Almond Skordalia 136–8
Herby Puy Lentils, Greens and Smoked Mackerel 104
Kimchi and Prawn Okonomiyaki 98
Kipper Hash with Watercress Yoghurt and Griddled Cucumber 36–8
Lemon Sole with Preserved Lemon, Coriander and Capers 106
Miso Tuna Sarnie 100
Pork and Prawn Gyozas 132–4
Flatbreads, Quick Griddled Multigrain 84
Fritters, Lentil, Feta and Spinach 88
frostings
Ginger 214–16
Peanut Butter 212
Fruit Salad, Griddled with Honey Ginger Dressing 26
G
game
Roasted Guinea Fowl and Pumpkin Pastilla 164
Venison, Wild Mushroom and Celeriac Topped Pie 162
Garden Salad with Buttermilk Dressing and Caramelised Seeds 170
garlic
Indulgent Polenta with Roasted Garlic Butter 180
Sausage and Wild Garlic Linguine 116
Gin-Cured Salmon with Creamy Scrambled Eggs 40
ginger
Chilled Avocado Soup with Ginger Sesame Radishes 58
Griddled Fruit Salad with Honey Ginger Dressing 26
Pumpkin and Ginger Layer Cake 214–16
Gnudi, Spinach and Basil 128
gorgonzola
Broccoli, Kale and Gorgonzola Tart with Griddled Pears 92
Stirring Slowly Page 17