Tom Kerridge's Fresh Start
Page 12
Veggie shepherd’s pie
Seven vegetable lasagne
With the classic flavours and robustness of a traditional lasagne but without the meat, this will convince anyone that home-cooked food wins out over ready meals. V ❄
Serves 10
650 calories per serving
3 aubergines, sliced into 1cm rounds
800g butternut squash, peeled and cut into 5mm slices
2 tbsp finely chopped rosemary
3 tbsp extra-virgin olive oil
4 portobello mushrooms, thickly sliced
500g dried wholemeal lasagne
2 large courgettes, thinly sliced on an angle
400g roasted red peppers (from a jar), drained and torn into thick strips
400g chargrilled artichokes (from a jar or tub), drained and halved
150g cavolo nero, stalks removed, roughly chopped
Sea salt and freshly ground black pepper
For the tomato sauce
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 tsp dried oregano
400g tin chopped tomatoes
2 x 680g jars passata
450ml water
For the cheese sauce
100g butter
100g wholemeal flour
1.25 litres skimmed milk
¼ tsp freshly grated nutmeg
100g reduced-fat strong Cheddar, grated
50g Parmesan, finely grated
3 x 125g balls reduced-fat mozzarella
1 Preheat the oven to 230°C/Fan 220°C/Gas 8. Line three large baking trays with baking parchment.
2 Spread the aubergine slices out on one lined baking tray. Lay the butternut squash slices on another tray and sprinkle with the chopped rosemary. Drizzle each tray of veg with 1 tbsp extra-virgin olive oil and season with salt and pepper. Cook in the oven for 20 minutes, then remove and set aside.
3 Lay the portobello mushrooms on the other baking tray, season with salt and pepper and drizzle with the remaining extra-virgin olive oil. Cook in the oven for 10 minutes, then remove and set aside. Turn the oven down to 200°C/Fan 180°C/Gas 6.
4 While the veg are in the oven, prepare the tomato sauce. Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and cook for 7–10 minutes, until softened. Add the garlic and cook for another 2 minutes. Sprinkle in the dried oregano.
5 Stir in the tinned tomatoes, passata and water, then season with salt and pepper to taste. Bring to the boil, lower the heat and simmer for 15 minutes until the sauce is reduced and thickened.
6 While the tomato sauce is thickening, make the cheese sauce. Melt the butter into a large non-stick saucepan over a medium heat. Add the flour and stir with a wooden spoon over a medium-low heat for 2–3 minutes. Gradually stir in the milk and bring to a gentle simmer. Swap the spoon for a whisk and begin to whisk the sauce as it starts to thicken.
7 Add the grated nutmeg, half the Cheddar and half the Parmesan to the sauce. Tear one of the mozzarella balls into small pieces, add these to the sauce and stir until melted, then remove from the heat.
8 Spread a few ladlefuls of tomato sauce evenly in the bottom of a large roasting dish, about 38 x 27cm and 8cm deep. Cover with a layer of lasagne sheets. Add a layer of aubergine and courgette, along with a ladleful of tomato sauce, then spoon on a ladleful of cheese sauce. Cover with a layer of lasagne sheets.
9 Now add a layer of roasted peppers and artichokes along with a ladleful of tomato sauce. Tear one ball of mozzarella into this layer and add a little cheese sauce, then a layer of lasagne sheets.
10 Follow with a layer of mushrooms and cavolo nero, then finish with the roasted squash, adding some tomato sauce, cheese sauce and a layer of lasagne sheets, as before.
11 Tear over the remaining ball of mozzarella and cover with a final layer of lasagne sheets. Spread the rest of the cheese sauce evenly over the top. Scatter over the remaining Cheddar and Parmesan and bake in the oven for 45–50 minutes.
12 Remove the lasagne from the oven and leave to rest for 5 minutes before serving.
To freeze: Allow to cool, then freeze in two-portion lidded foil trays. Defrost fully in the fridge overnight. Cover loosely with foil and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes, or until piping hot.
Seven vegetable lasagne
Mushroom and truffle mac ’n’ cheese
This is a super-indulgent macaroni cheese to brighten up midweek mealtimes. The truffle and porcini paste makes it taste very luxurious, without the expense of buying fresh truffles! V ❄
Serves 8
550 calories per serving
750g dried macaroni
Sea salt and freshly ground black pepper
For the cheese sauce
100g butter
100g plain flour
1.25 litres skimmed milk
½ nutmeg, finely grated
2 x 80g jars truffle and porcini paste
1 tbsp porcini mushroom powder
100g reduced-fat strong Cheddar, grated
50g Parmesan, finely grated
125g ball reduced-fat mozzarella, torn into pieces
For the mushrooms
2 tbsp butter
1 tbsp olive oil
500g chestnut mushrooms, sliced
3 garlic cloves, sliced
2 tbsp thyme leaves
For the topping
100g fresh breadcrumbs
50g Parmesan, finely grated
2 tbsp finely chopped flat-leaf parsley
1 To make the cheese sauce, melt the butter in a large non-stick saucepan over a medium heat. Add the flour and cook, stirring with a wooden spoon, over a medium-low heat for 2–3 minutes. Gradually stir in the milk and bring to a gentle simmer.
2 Swap the spoon for a whisk and whisk until the sauce begins to thicken. Add the nutmeg, truffle and porcini paste, mushroom powder and all three cheeses. Stir until the cheeses have melted into the sauce, then remove from the heat. Season with salt and pepper to taste.
3 Preheat the oven to 200°C/Fan 180°C/Gas 6. Bring a large pan of salted water to the boil. Add the macaroni and cook for 8–10 minutes or until al dente.
4 In the meantime, to cook the mushrooms, melt the butter with the olive oil in a frying pan over a high heat. Add the mushrooms and cook, stirring occasionally, for 10 minutes. Add the garlic and thyme leaves and cook for another 2–3 minutes.
5 Drain the macaroni, keeping back some of the cooking water. Mix the macaroni with the cheese sauce and cooked mushrooms. If the mixture is too thick, loosen it with a little of the reserved cooking water. Season with salt and pepper to taste.
6 Spoon into a large oven dish, about 35 x 25cm and 8cm deep. Sprinkle the breadcrumbs and Parmesan evenly over the surface then bake on the middle shelf of the oven for 10 minutes. Turn the grill on and cook for a further 5 minutes until golden brown, keeping a close eye on the topping to make sure it doesn’t burn.
7 Serve in warmed bowls, sprinkled with chopped parsley and accompanied by a green salad, if you like.
To freeze: Let cool at the end of step 5, then freeze in two-portion lidded foil trays. Defrost fully in the fridge overnight. Remove lids. If itʼs a bit stodgy after thawing, add a splash of milk. Sprinkle with the topping and cook as above in the oven at 200°C/Fan 180°C/Gas 6, allowing an extra 10 minutes before turning the grill on.
Mushroom and truffle mac ’n’ cheese
FOOD IS ALL ABOUT enjoyment, so what better way to spend the weekend than by inviting a few friends over and cooking up a feast? Choose recipes that you know you’ll have fun with and don’t worry about aiming for perfection. There is nothing nicer than being cooked for, and everyone will be so pleased to be off duty that they won’t even notice if it hasn’t turned out quite as you had planned.
For a simple twist on your regular Sunday roast, why not try my Chicken with roasted cauliflower? It has a great flavour and it’
s all cooked in one tray, so there’s minimal washing up. Or for a relaxed weekend treat that is ready in about half an hour, the chicken burger is a real crowd-pleaser and has an amazing ranch dressing that brings back childhood memories. For those times when you’re up for something a bit fancier, try the spiced sea bass. The flavours are delicate and it looks impressive, but it’s still easy to put together.
The beauty of cooking at the weekend is that you have a little more time on your hands. With that in mind, I’ve included lots of recipes that cook ‘low and slow’, such as Middle Eastern slow-cooked lamb, Italian slow-cooked lamb ragu and Slow-cooked beef brisket. The main advantage of this method is that the oven does all the hard work for you! That extra time allows flavours to develop slowly and with more depth, unlike the punchy hits of flavour that I usually aim for in quicker midweek cooking.
If midweek cooking can sometimes feel a bit rushed, these are the recipes to help you relax into your weekend cooking and really enjoy it – so have some fun creating lasting memories with some good food and great company.
Middle Eastern slow-cooked lamb
This fantastic alternative to your usual Sunday roast lamb is full of vibrant and bold Middle Eastern flavours, but it won’t overpower with chilli heat. I serve it with tahini yoghurt and a crunchy, fresh salad with mint, watercress and pomegranate seeds.
Serves 8
720 calories per serving
815 calories with flatbreads
5 onions, peeled, topped, tailed and halved crossways
1 lamb shoulder joint (bone-in), about 2kg
2 tbsp baharat spice mix
4 garlic cloves, finely crushed
A handful of mint leaves, finely chopped
3 tbsp pomegranate molasses
2 tbsp olive oil
500ml lamb stock
Sea salt and freshly ground black pepper
For the salad
1 pomegranate, halved
2 cucumbers, peeled, halved lengthways, deseeded and thickly sliced
3 Little Gem lettuces, leaves separated
2 handfuls of watercress
2 handfuls of mint leaves, torn
2 tbsp extra-virgin olive oil
Juice of ½ lemon
For the tahini yoghurt
80g tahini
Juice of ½ lemon
200g Greek strained yoghurt (0% fat)
To serve
Sumac, for sprinkling
Flatbreads (optional)
1 Take the lamb out of the fridge an hour before cooking. Preheat the oven to 170°C/Fan 160°C/Gas 3.
2 Place the onions, cut side up, in the middle of a roasting tray. Using a sharp knife, make small incisions in the lamb shoulder about 2cm apart. Sit the lamb joint on top of the onions.
3 In a bowl, stir together the spice mix, garlic, mint, pomegranate molasses and olive oil and season well with salt and pepper. Drizzle the mixture over the lamb, rubbing it into the incisions as you do so. Pour the lamb stock into the roasting tray.
4 Cover the roasting tray with foil, folding it under the rim of the tray all round to seal. Cook in the oven for 3 hours. Remove the foil and baste the meat with the juices. Turn the oven up to 200°C/Fan 180°C/Gas 6 and roast the meat, uncovered, for 30 minutes.
5 For the salad, holding the pomegranate halves cut side down over a bowl, bash with a spoon to release the seeds into the bowl; pick out any membrane. Add all the remaining ingredients and toss to combine.
6 For the tahini yoghurt, mix the ingredients together and season with salt and pepper to taste.
7 Take the tray from the oven, cover the meat loosely with foil and leave to rest for 10–15 minutes. Carve the lamb and sprinkle with a little sumac. Serve with the roasted onions, tahini yogurt, salad and flatbreads. Spoon the pan juices over the meat too.
Middle Eastern slow-cooked lamb
Greek-style roast lamb and potatoes
I am a huge fan of Greek cooking and for me this one-tray wonder conjures up memories of great summer holidays. The ingredients are very simple, allowing the individual flavours to really sing out. A classic Greek salad is the perfect complement.
Serves 8
805 calories per serving
2kg leg of lamb joint (bone-in)
3 garlic cloves, sliced
2kg potatoes, peeled and cut into large 5cm chunks
4 tbsp extra-virgin olive oil
1 tbsp dried Greek oregano
2 sprigs of rosemary, leaves picked and finely chopped
2 sprigs of oregano, leaves picked and chopped
Juice of 1 lemon
250ml lamb stock
Sea salt and freshly ground black pepper
For the Greek salad
1 red onion, diced
2 red peppers, cored, deseeded and diced
1 cucumber, halved lengthways and sliced
450g ripe tomatoes on the vine, cut into wedges
3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
½ tsp dried oregano
120g black olives
150g feta cheese, crumbled
1 Take the lamb out of the fridge about an hour before cooking, to bring it to room temperature.
2 Preheat the oven to 220°C/Fan 200°C/Gas 7. Using a sharp knife, make small incisions in the lamb, about 2cm apart. Push the garlic slices into the slits to flavour the meat.
3 Spread the potatoes out in the bottom of a large roasting tray. Drizzle with 2 tbsp of the extra-virgin olive oil and sprinkle with the dried oregano and some salt and pepper.
4 Mix together the rest of the olive oil, the chopped rosemary and oregano, lemon juice and a generous amount of salt and pepper.
5 Place the lamb in the roasting tray, in the middle of the potatoes, and drizzle the lemony oil over the top. Roast in the oven for 40 minutes, tossing the potatoes halfway through cooking.
6 Take the tray from the oven and lower the oven setting to 200°C/Fan 180°C/Gas 6 (leave the oven door open for a couple of minutes to help lower the temperature). Add the stock to the roasting tray.
7 Return the tray to the oven and roast for a further 30 minutes for medium to medium rare lamb. (On a temperature probe, it should register 51–55°C.) Baste the lamb with the juices and toss the potatoes once or twice during cooking. If you prefer lamb medium to well done, cook for a further 15 minutes.
8 In the meantime, to prepare the Greek salad, put all the salad veg into a large bowl, add the extra-virgin oil, wine vinegar, oregano and olives and toss to mix. Add the crumbled feta, toss gently and season with salt and pepper to taste.
9 Once the lamb is cooked, take the tray out of the oven. Transfer the meat to a warmed platter, cover loosely with foil and let rest for 20–30 minutes. Keep the potatoes warm, uncovered, in the turned-off oven. Carve the lamb and serve with the potatoes and salad.
Greek-style roast lamb and potatoes
Italian slow-cooked lamb ragu
This ragu has a wonderfully intense flavour. The longer you leave it, the better it will be as the lamb will become meltingly tender and flake easily, a bit like pulled pork. ❄
Serves 8
615–625 calories per serving
For the lamb ragu
2 tbsp olive oil
1.2kg boneless lamb shoulder, cut into 3.5cm cubes
2 onions, diced
3 carrots, peeled and diced
4 celery sticks, diced
4 garlic cloves, finely chopped
3 tbsp tomato purée
6 anchovy fillets in oil, drained
400ml red wine
4 sprigs of thyme
2 sprigs of rosemary
2 bay leaves
500ml lamb stock
2 x 400g tins chopped tomatoes
Sea salt and freshly ground black pepper
To serve
600–800g fresh pappardelle
Freshly grated Parmesan (optional)
1 Heat half the olive oil in a large non-stick casserole pan over
a high heat. Season the lamb with salt and pepper and colour in batches in the hot oil until well browned on all sides; don’t overcrowd the pan. Remove the lamb to a plate and set aside.
2 Preheat the oven to 170°C/Fan 160°C/Gas 3. Add the remaining oil to the pan, then the onions. Cook over a medium-high heat for 5 minutes to soften. Toss in the carrots, celery and garlic and cook for a further 8 minutes. Stir in the tomato purée and anchovies.
3 Pour in the wine, scraping up any sediment stuck to the bottom of the pan. Let it bubble until the liquid is reduced by half, 4–5 minutes. Add the herbs, lamb stock and tinned tomatoes and return the meat to the pan. Put the lid on and cook in the oven for 2 hours.
4 Take the casserole out of the oven, remove the lid, give it a good stir and then place the pan on the hob over a medium-low heat. Simmer gently for 1 hour to reduce and thicken the sauce. Remove any large herb sprigs. Flake the lamb with two forks in the casserole, then taste the ragu to check the seasoning.
5 Bring a pan of salted water to the boil. Add the pappardelle and cook for 2–3 minutes until al dente; drain well. Serve with the ragu and Parmesan, if you like.
To freeze the lamb ragu: Allow to cool, then freeze in two-portion containers. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat, until hot right through. You may need to add a little extra liquid to loosen the ragu as you reheat it.
Italian slow-cooked lamb ragu
Chicken with roasted cauliflower
Full of flavour and with a great texture, roast cauliflower is the ideal partner for roast chicken. Chunks of toasted sourdough take the place of potatoes, providing a bit of crunch and soaking up all the lovely roasting juices.
Serves 6–8
615–820 calories per serving
1 large free-range chicken, about 2.7kg
2 medium cauliflowers, trimmed, leafy stalks retained
2 tbsp extra-virgin olive oil