This book is based on the television series Ready Steady Cook, produced for BBC Daytime by Endemol UK plc
1 3 5 7 9 10 8 6 4 2
Published in 2009 by BBC Books, an imprint of Ebury Publishing.
A Random House Group Company
Recipes © Endemol UK plc and the contributors Some of the recipes in this book previously appeared in: Ready Steady Cook 1 & 2 (1996); Fast Meals for Two (1998); The Big Ready Steady Cook Book (1997); Ready Steady Cook: The Top 100 Recipes (2003); The Ten-Minute Cookbook (2006)
The moral rights of the authors have been asserted
READY STEADY COOK logo © Endemol UK plc 2004. READY STEADY COOK and the BBC logo are registered trademarks of the British Broadcasting Corporation and are used under licence. BBC logo © British Broadcasting Corporation 1996. READY STEADY COOK is produced by Endemol UK plc for the BBC.
Food photography © BBC Worldwide Limited 2009 Cover photography and pp. 2, 18, 22, 36, 47, 64 top right and bottom, 71, 77, 100, 112, 122 top and bottom right, 127, 159, 169, 173, 180, 212, 230, 236 by Philip Webb pp. 6, 8, 11, 15, 31, 42, 53, 58, 64 top left, 81, 86, 92, 96, 105, 122 bottom left, 131, 136, 147, 154, 162, 177, 183, 186, 191, 205, 226 by Steve Lee pp. 60, 109, 118, 142, 196, 201. 218, 222 by Julie Piddington
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A CIP catalogue record for this book is available from the British Library.
ISBN 9781846078019
Commissioning editor: Muna Reyal
Project editor: Caroline McArthur
Designer: Carl Hodson
Proofreader: Catherine Ward
Production: Antony Heller
COVER
LIST OF RECIPES
ABOUT THE BOOK
TITLE PAGE
INTRODUCTION
SPRING
SUMMER
AUTUMN
WINTER
COPYRIGHT
Ready Steady Cook is Britain’s favourite cookery programme and this book showcases 365 simple seasonal recipes, one for every day of the year.
From light summer bites such as a Orange, Watercress and Melon Salad, to Smoky Sausage Cassoulet, perfect for an autumnal supper, there are recipes to suit every season, as well as festive favourites such as Roast Goose and Foolproof Yorkshire Pudding. Recipes for snacks, side dishes, drinks and desserts complete this cookbook.
All of these mouth-watering recipes follow the Ready Steady Cook trademarks of simplicity of method, good, fresh ingredients and, most importantly, can be made in 20 minutes or less.
Ready Steady Cook 365 is the cookbook that you can turn to with confidence that you will find the right recipe for your day.
Ready Steady Cook has been inspiring the nation to cook quick, simple and mouthwatering dishes in minutes for over 15 years. Its success comes from watching well-loved chefs cook up culinary feasts that you can recreate yourself at home. This new collection will become, like the programme, a long-term favourite in your kitchen – it presents a different dish for every day of the year, with 365 of the very best recipes created on the show.
Organised into spring, summer, autumn and winter, RSC 365 will help you follow the seasons and eat the best ingredients at the best times of the year. Each part is split into chapters with starters, light meals, accompaniments, vegetarian, poultry and game, meat, fish and seafood, desserts and drinks and cocktails. Some of the recipes can be cooked in 20 minutes, while others can be whipped up in ten – and we’ve selected particular recipes to suit special occasions such as Mothering Sunday, Valentine’s Day and Halloween.
You’ll find a wonderful variety of flavours and styles, from dishes from the East, such as Miso mullet and Oriental style sesame duck, to the West – Quick lamb cobbler and Chocolate drop scones, for example; from the north – Fillet steak with whisky sauce – to the south – Pea and onion bhajis; European classics such as Lemon and Parmesan risotto and Sausage cassoulet, and tangy American treats like Quesadilla triangles and Cajun-style salmon. You’ll find modern twists on traditional favourites such as Toad in the hole with venison sausages and Caramelized ground rice pudding, plus good old-fashioned Sausages and mash with onion gravy, and Rhubarb and stem ginger crumble.
Ready Steady Cook’s fresh and fun approach to cooking has proved that cooking on a budget can be tasty and healthy all year round. It has inspired its viewers to get creative in the kitchen and not to be afraid of using new ingredients to cook delicious, affordable meals quickly and easily. 365 is the perfect recipe book for dipping into, and we haven’t limited the dishes to specific days of the year. Simply pick the recipes that suit the ingredients you have in your storecupboard, or that are available in your local supermarket and cook yourself a tasty seasonal treat that’s as quick and easy to cook as it is to eat.
Soups and Starters
1 Cashel Blue Cheese Soufflés
2 Spinach and Parmesan Filo Tarts
3 Scrambled Eggs in Shells with Caviar and Smoked Salmon
4 Smoked Salmon with Baked Eggs
5 Seared Gravadlax and Herb Salad with Horseradish Dressing
6 Smoked Salmon Pâté with Toasted Rye Bagels
7 Prawn Wontons with Chilli Jam
8 Seared Prawn Cocktail
9 Thai Fragrant Chicken Soup
10 Smoked Mackerel and Watercress Pâté
11 Asparagus Wrapped in Pancetta
12 Smoked Chicken Goujons with Garlic Aioli
13 Sesame, Soy and Lime Chicken Skewers
Light Bites
14 Eggs Benedict Royale
15 Guinness Pancakes with Crispy Bacon and Cheddar
16 Fontina Cheese Scones
17 Salmon Millefeuilles
18 Garlic Mushroom Parcels
19 Sun-Blushed Tomato Salad with Bacon and Poached Egg
20 Rocket, Radicchio and Pine Nut Salad with Parmesan Shavings
21 Chicken Satay with Dipping Sauce and Cucumber Salad
22 Crunchy Fish Fingers with Yoghurt Dip
Accompaniments
23 Cumin and Lemon Roasted Carrots
24 Rosemary New Potatoes
25 Crushed New Potatoes with Spring Onions
26 Gratin Dauphinois
27 Leeks in Sauce
28 Cauliflower Cheese Mash
Vegetarian
29 Cheesy Broccoli Soufflés with Mushroom Croûtes
30 Nutty Tofu Burgers
31 Chana Dal
32 Cheesy Polenta with Wilted Spinach and Roasted Shallots
33 Lemon, Rocket and Taleggio Pasta
34 Tagliatelle with Mushrooms
35 Asparagus Cream Pasta
36 Open Lasagne
37 Spinach and Goats’ Cheese Roulade
38 Asparagus Custards
39 Super-Quick Cheese Soufflés with Chicory and Avocado Salad
40 Thai Coconut Stir Fry
41 Chickpea and Potato Curry
Fish and Seafood
42 Spaghetti with Clams
43 Poached Salmon with Fennel, Scallops and Watercress Sauce
44 Chilli-Glazed Stir-Fried Prawns
45 Miso Mullet
46 Hot-Smoked Salmon Kedgeree
47 Tuna Tortilla with Guacamole
48 Monkfish Skewers with Asparagus Pesto
49 Smoked Salmon and Spinach Puff Pizza
50 Crisp Fried Lemon Sole with Herb Vinaigrette
51 Thai Salmon Cakes with Dipping Sauce
52 Coconut Crab and Spicy Stir Fry
53 Hot and Spicy Pronto Prawns
Poultry and Game
54 Aromatic Chicken Stir Fry
55 Chicken and Noodle Goreng
56 Spicy Spinach-Stuffed Chicken Legs
57 Warm Chicken Liver Salad
58 Chicken Escalopes with Lemon Parsley Butter
59 Creamy Cardamom Chicken with Chilli Flatbreads
60 Chicken in a Crème Fraîche Sauce
61 Chicken and Watercress Pasta
62 Parma-Wrapped Chicken with Cambozola
63 Pot-Bellied Chicken
64 Rabbit with Stilton Sauce
Meat
65 Fruit-Filled Pork Chops
66 Pan-Fried Pork Escalope with Mustard and Dill
67 Gammon with Broad Bean and Potato Pesto Salad
68 Steak with Red Wine, Mash and Spinach
69 Fillet Steak with Whisky Sauce and Pan-Fried Potatoes
70 Seared Calf’s Liver with Balsamic Vinegar and Onions
71 Spicy Lamb and Feta Salad with Sweet and Sour Dressing
72 Lamb’s Liver and Stuffed Tomatoes
73 Lamb’s Kidneys in a Red Wine Sauce
74 Fragrant Lamb with Herbed Couscous
75 Lamb Koftas
76 Quick Lamb Cobbler
77 Lamb with Apricot Rice and Tarragon Cream Sauce
Desserts
78 Banana and Chocolate Trifle
79 Pain Perdu with Caramelized Peach Sauce
80 Chocolate Drop Scones with Pecan Toffee Sauce
81 French Pancakes with Flambéed Fruit and Caramel-Ugli
82 Kiwi Charlottes
83 Lemon Curd Cheesecake
84 Valentine’s Hearts
Drinks and Cocktails
85 Scented Grapefruit Juice
86 Virgin Mary
87 Banana and Vanilla Bean Smoothie
88 Baileys and Banana Dreamboat
89 White Wine Spritzer
90 Buck’s Fizz
These rich little soufflés are much simpler to make than they appear. You could use any soft blue cheese, such as Gorgonzola or Dolcelatte.
Serves 2
25g (1oz) unsalted butter, plus extra for greasing
25g (1oz) plain flour
120ml (4fl oz) milk
2 eggs
50g (2oz) Cashel Blue cheese
salt and freshly ground black pepper
Preheat the oven to 220°C/425°F/gas 7. Lightly butter the insides of two 120ml (4fl oz) ramekins. Melt the butter in a small pan, stir in the flour and cook over a low heat for 1 minute. Remove from the heat and gradually add the milk, little by little, stirring well after each addition. Return to the heat and cook for 4–5 minutes until smooth and shiny, stirring occasionally.
Allow the white sauce to cool slightly, then separate the eggs; place the egg whites in a bowl and set aside. Crumble the Cashel Blue cheese into the white sauce and stir in the egg yolks to combine. Season to taste. Using an electric beater, whisk the egg whites until stiff peaks form. Beat a third of the egg whites into the Cashel Blue mixture until just blended, then add the rest and gently fold in.
Divide the mixture between the prepared ramekins and place them on a baking sheet. Bake for 8–10 minutes until cooked through, well risen and golden brown – avoid opening the oven door during cooking time. Transfer the soufflés onto serving plates and serve immediately – they don’t hang around!
If you don’t have cooking rings for this dish, a four-hole Yorkshire pudding tin is a useful substitute.
Serves 2
4 sheets filo pastry, thawed if frozen
50g (2oz) butter, melted
225g (8oz) baby spinach leaves
225ml (8fl oz) double cream
2 egg yolks
100g (4oz) freshly grated Parmesan
50g (2oz) pine nuts
salt and freshly ground black pepper
Preheat the oven to 220°C/425°F/gas 7. Place two 10cm (4in) metal cooking rings on a large non-stick baking sheet. Cut down each filo sheet into a square of approximately 15cm (6in). Brush with melted butter and layer two in each ring at an angle to each other to form a crown. Press down firmly into the ring and bake for 2–3 minutes until crisp and lightly golden.
Meanwhile, put the spinach and remaining butter in a small pan and wilt, draining off any excess liquid. Place the cream, egg yolks and Parmesan in a bowl and whisk to combine. Season to taste and fold in the spinach.
Remove the filo cases from the oven and divide the spinach mixture between them. Bake for another 4–5 minutes until the tarts are just set and the filo is golden brown.
Meanwhile, toast the pine nuts in a dry frying pan for a few minutes, tossing to ensure they cook evenly. Remove the cooked tarts from the oven, transfer to warmed plates and scatter over the toasted pine nuts to serve.
Serve this with toast soldiers spread with butter. Long thin slices of toasted flavoured breads also make a nice change: try herby focaccia, black olive or sun-dried tomato ciabatta, or cheese and onion loaf.
Serves 2
2 large eggs
a knob of unsalted butter
1 tbsp soft cream cheese
1 tsp Dijon mustard
1 tsp caviar
salt and freshly ground black pepper
thin strips of smoked salmon and snipped fresh chives, to garnish
Carefully crack the top off each egg and drain into a bowl, reserving the shell. Season the eggs and lightly beat together with a fork.
Melt the butter in a heavy-based pan over a low heat. Swirl the butter around the sides of the pan so that it coats the sides. Add the beaten eggs and cook over a medium heat for 2 minutes, or until the eggs are half set, stirring all the time.
Take the pan off the heat, add the cream cheese and mustard and keep stirring, returning to the heat if necessary, until the eggs are soft and creamy.
Spoon the scrambled eggs back into the shells, and set into egg cups, then top each one with half a teaspoon of caviar. Garnish with a swirl of smoked salmon and a sprinkling of chives.
A simple but effective meeting of three ingredients. Serve with buttered toast soldiers for a retro feel.
Serves 2
25g (1oz) butter
225g (8oz) smoked salmon slices (about 8 in total)
225ml (8fl oz) double cream
4 eggs
freshly ground black pepper
crusty bread, to serve
Preheat the oven to 220°C/425°F/gas 7. Grease 2 small gratin dishes with the butter. Ruffle up the salmon slices and divide them between the dishes.
Drizzle the double cream on top of the salmon and then break two eggs into each dish. Add a good grinding of black pepper and bake for 6–8 minutes or until the whites of the eggs are just set but the yolks are still runny.
Transfer the gratin dishes directly onto plates and arrange some crusty bread alongside to serve.
This horseradish dressing is easy to prepare and keeps for several weeks in the fridge.
Serves 2
about 2 tbsp olive oil
4 slices gravadlax
75g (3oz) mixed herb salad
juice of ½ a lemon, pips removed
FOR THE HORSERADISH DRESSING
2 tbsp creamed horseradish
100ml (3½fl oz) olive oil
a squeeze of lemon juice
1 tbsp snipped fresh chives
freshly ground black pepper
Heat a large griddle pan. To make the dressing, whisk the creamed horseradish into the olive oil in a small bowl. Stir in the lemon juice to taste with the chives and season with pepper.
Brush the heated griddle pan with 1 tablespoon of the olive oil and then add the slices of gravadlax. Chargrill for a minute or so on each side.
Place the herb salad in a bowl and dress with the remaining olive oil and enough lemon juice to barely coat the leaves. Divide between plates and top with the seared gravadlax. Add a squeeze of lemon juice, drizzle over the horseradish dressing and serve at once.
Chewy toasted bagels are perfect spread thickly with this delicious pâté. You can use any type available, but rye varieties have a particular affinity with the smoked salmon.
Serves 2
2 rye bagels
100g (4oz) smoked salmon slices
75g (3oz) soft cream cheese
2 tbsp Greek yoghurt
½ teaspoon creamed horseradish
a few drops of Tabasco sauce
freshly ground black pepper
2 tiny fresh dill sprigs, to garnish
2 lemon wedges, to serve
Preheat the grill. Cut the rye bagels in half and toast under the grill for 2–3 minutes.
To make the pâté, roughly chop the smoked salmon and place in a mini food-processor with the cream cheese, Greek yoghurt, horseradish and Tabasco. Season generously with pepper and whizz until smooth.
Spoon the smoked salmon pâté into individual ramekins and smooth over with a palette knife. Garnish with a dill sprig and set on plates. Arrange the rye bagels and lemon wedges alongside to serve.
This starter is ideal with a drink (preferably a glass of bubbly). The wontons are simple to make and taste far superior to ready-made versions.
Serves 2
sunflower oil, for deep-frying
6 raw, peeled tiger prawns, cleaned
2 spring onions, chopped
1 mild red chilli, seeded and chopped
2½cm (1in) piece fresh root ginger, peeled and chopped
2 garlic cloves, chopped
12 wonton wrappers, thawed if frozen
1 egg, beaten
1 tbsp chopped fresh coriander
½ tsp sesame seeds
FOR THE CHILLI JAM
1 mild red chilli, seeded and chopped
2 spring onions, sliced
1 tsp freshly grated root ginger
1 tbsp sesame seeds
a drizzle of sesame oil
a drizzle of dark soy sauce
1 tbsp clear honey
juice of 1 lime
salt and freshly ground black pepper
Preheat a deep-fat fryer or fill a deep-sided pan one-third full with oil and heat to 190°C/375°F. The oil should be hot enough so that when a bread cube is added, it browns in 40 seconds.
Place the prawns in a food-processor with the spring onions, chilli, ginger and garlic. Season and blitz until the mixture is well combined.
Place a teaspoon of the prawn mixture in the middle of a wonton wrapper, brush the sides with beaten egg and fold over to form a triangle. Repeat until you have 12 wontons in total. Deep-fry the wontons in the hot oil for 2–3 minutes until cooked through and golden brown.
Meanwhile, make the chilli jam: place the chilli, spring onions, ginger, sesame seeds, sesame oil, soy sauce, honey and lime juice in a mini food-processor and blitz for a few seconds until well combined.
Drain the cooked wontons well on kitchen paper and arrange on warmed plates with individual bowls of the chilli jam. Garnish with coriander and a sprinkling of sesame seeds.
You could use tiger prawns or Dublin Bay prawns (langoustines) for this dish.
Serves 4
2 tbsp mayonnaise
2 tbsp Greek yoghurt
1 tbsp tomato ketchup
½ tsp clear honey, or sugar to taste
a dash of Worcestershire sauce
a few drops of Tabasco sauce
a pinch of medium curry powder
juice of 1 lime
225g (8oz) raw, peeled prawns, cleaned (such as Dublin Bay or tiger)
1 tbsp sunflower oil
a pinch of dried crushed chillies
2 little Gem lettuces, shredded
1 firm ripe avocado
salt and freshly ground black pepper
4 lime wedges, to garnish
To make the dressing, mix together the mayonnaise, Greek yoghurt, tomato ketchup, honey or sugar, Worcestershire sauce, Tabasco and curry powder. Add a squeeze of lime and season.
Heat a heavy-based pan. Pat dry the prawns on kitchen paper and tip into a bowl. Add the oil and crushed chillies, season and toss until well combined. Add to the pan and sear over a high heat for 1–2 minutes until opaque in colour and just cooked through. Add a good squeeze of lime juice, tossing to coat, and remove from the heat.
Put the shredded lettuce in the bottom of serving dishes. Cut the avocado in half and remove the stone. Peel off the skin and chop or slice the flesh, then scatter over the lettuce. Arrange the seared prawns on top and drizzle over the cocktail dressing. Garnish with lime wedges to serve.
Once you’ve mastered the basic method for this soup you can experiment with a choice of ingredients. For a special occasion try a mixture of scallops, mussels and squid. Thai basil is available in Asian supermarkets and often has a slight red tinge. You could substitute with a mixture of ordinary basil and coriander.
Serves 2
1 tbsp olive oil
1 shallot, finely chopped
1 red chilli, finely chopped
40g (1½oz) chestnut mushrooms, thinly sliced
50g (2oz) chicken fillet, shredded
450ml (¾ pint) chicken stock
1 lemongrass stalk, trimmed and bruised
2 kaffir lime leaves
25g (1oz) fresh Thai basil
juice of 1 lime
Heat the olive oil in a pan. Add the shallot and sauté for 2 minutes until softened but not coloured. Stir in the chilli and mushrooms and sauté for another 2 minutes.
Tip the shredded chicken fillet into the pan and continue to cook for 2–3 minutes or until the chicken is sealed and just tender. Pour in the chicken stock and add the lemongrass and kaffir lime leaves. Bring to the boil, then simmer for 8 minutes or until the flavours are well combined and the soup has slightly reduced.
Just before serving, quickly shred the Thai basil leaves, discarding the stalks, and stir into the soup with the lime juice. Remove from the heat and ladle into Thai-style bowls. Serve immediately.
Avoid mackerel that’s been dyed with tartrazine – easy to spot as the fish will have a golden-yellow tinge to it.
Serves 2
1 small French baguette
2 tbsp extra-virgin olive oil
25g (1oz) walnut halves
75g (3oz) smoked mackerel fillet
25g (1oz) watercress, well picked over, tough stalks removed, plus extra to garnish
1 tbsp Dijon mustard
25g (1oz) butter, softened
juice of ½ lemon
4 tbsp crème fraîche
salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/gas 4. Cut the baguette into slices, drizzle with half of the olive oil and arrange on a baking sheet. Place in the oven for about 8 minutes or until crisp and golden.
Place the walnuts in a dry frying pan and lightly toast, tossing occasionally to ensure that they cook evenly. Tip out onto a flat plate and leave to cool completely, then roughly chop.
Strip the mackerel flesh from the skin, discarding the skin, and place the flesh in a food-processor. Add the watercress, mustard, butter, lemon juice and remaining olive oil. Blend until smooth and then season to taste.
Divide half of the mackerel mixture between two 6cm (2¼ in) metal cooking rings that have been set on plates and scatter the walnuts on top. Cover with the remaining mackerel mixture and then carefully spread over a layer of crème fraîche to come up to the top of each cooking ring. Garnish with the watercress and serve at once with the toasts piled high to the side.
This is best during asparagus season, which runs for approximately eight weeks starting in May.
Serves 2
14 asparagus spears
14 thin slices pancetta (Italian streaky bacon)
1 tbsp olive oil
FOR THE BLUSHED CHIVE DIP
100g (4oz) soft cream cheese
2 tbsp Greek yoghurt
6 sun-blushed tomatoes
a small bunch of fresh chives, snipped
salt and freshly ground black pepper
Heat a griddle pan until very hot. Trim the asparagus spears and blanch in a pan of boiling water for 2–3 minutes until just tender. Drain and quickly refresh under cold running water, then pat dry on kitchen paper.
Wrap each of the asparagus spears in a slice of pancetta and arrange on a plate. Drizzle with olive oil and season. Add the wrapped asparagus spears to the heated griddle pan and cook for 3–4 minutes until crisp and lightly golden, turning regularly.
Meanwhile, place the cream cheese in a mini food-processor with the yoghurt, sun-blushed tomatoes, chives and seasoning. Blend until smooth.
Arrange stacks of the asparagus wrapped in pancetta on warmed plates and serve with the dip at once.
If you haven’t got time to make your own aioli, beat the garlic into a good-quality shop-bought mayonnaise with a couple of tablespoons of extra-virgin olive oil.
Serves 2
sunflower oil, for deep-frying
225g (8oz) cooked smoked chicken breast, skinned
100g (4oz) self-raising flour
1 egg yolk
150ml (¼ pint) sparkling water
1 baby Cos lettuce
a squeeze of lemon juice
a little extra-virgin olive oil
FOR THE GARLIC AIOLI
1 egg yolk
1 tsp Dijon mustard
1 garlic clove, crushed
½ tsp white wine vinegar
50ml (2fl oz) sunflower oil
50ml (2fl oz) extra-virgin olive oil
salt and freshly ground black pepper
Preheat a deep-fat fryer or fill a deep-sided pan one-third full with the sunflower oil and heat to 180°C/350°F.
To make the aioli, beat the egg yolk in a bowl with the mustard, garlic, vinegar, two teaspoons of water and seasoning, until thickened. Mix the oils together in a jug and add to the egg yolk mixture, drop by drop, whisking constantly. After adding two tablespoons of oil the mixture should be quite thick. Add the remaining oil more quickly, a teaspoon at a time, whisking constantly. Season to taste, then transfer to a plastic squeezy bottle.
To make the goujons, cut the chicken breast into long, thin strips. Place the flour, egg yolk and sparkling water in a large bowl and quickly whisk together to form a smooth batter. Dip the chicken strips into the batter, shake off any excess and drop into the heated oil. Deep-fry for 2–3 minutes until crisp and golden brown.
Shred the lettuce and lightly dress the leaves with lemon juice and a little extra-virgin olive oil. Season to taste and place a pile in the middle of each plate. Pile the crispy smoked chicken goujons on top and drizzle around the aioli to serve.
These skewers are full of fresh, clean flavours; the sauce is similar to teriyaki, but not quite as sweet.
Serves 2
225g (8oz) skinless chicken fillet, cut into 2cm (¾ in) cubes
1 red romero pepper, halved, seeded and cut into 2cm (¾ in) pieces
1 small courgette, sliced on the diagonal
1 small red onion, cut into 2cm (¾ in) pieces
juice of 1 lime
2 tbsp dark soy sauce
juice of ½ orange
1 tbsp sesame oil
a pinch of caster sugar
1 × 250g (9oz) packet cooked basmati rice
Heat a flat griddle pan until very hot. Meanwhile, place the chicken in a large bowl with the red pepper, courgette and onion pieces. Add the lime juice, soy sauce, orange juice, sesame oil and sugar. Toss until well combined and then thread onto six 15cm (6in) bamboo skewers.
Add the chicken skewers to the heated griddle pan and sear on all sides for about 1 minute, then reduce the heat and cook for another minute or so on each side until the chicken and vegetables are cooked through and tender.
Meanwhile, place the remaining marinade in a small pan and cook for about 5 minutes until well reduced and sticky. Heat the rice according to the packet instructions. Divide between warmed plates and arrange the chicken skewers to the side. Drizzle over the reduced marinade and serve at once.
The secret to a trouble-free beurre blanc is to keep the sauce at the right temperature. To test it, stick your finger in – it should feel warm, not hot.
Serves 2
½ tsp white wine vinegar
2 large eggs
1 soft white muffin, halved
olive oil, for cooking
4 smoked salmon slices (about 100g/4oz in total)
fresh dill sprigs, to garnish
FOR THE BEURRE BLANC
100ml (3½fl oz) double cream
25g (1oz) unsalted butter
juice of ½ lemon
2 tsp Dijon mustard
a dash of Tabasco sauce
salt and freshly ground black pepper
Preheat the grill. To make the beurre blanc, place the cream, butter, lemon juice, mustard and Tabasco in a small pan. Heat for 3–4 minutes, whisking until the sauce is thick and glossy. Season to taste and keep warm.
Meanwhile, heat a large pan of boiling water with the vinegar. When the water is bubbling, break the eggs in, then move the pan to the edge of the heat and simmer gently for 3 minutes.
Toast the muffin halves for 3–4 minutes under the hot grill until lightly golden. Heat a non-stick frying pan, add a film of oil and lightly sear the smoked salmon for up to 1 minute on each side.
Remove the poached eggs with a slotted spoon, drain on kitchen paper and trim down any ragged edges. Put a muffin half on each of 2 warmed plates and arrange the salmon on top. Top with a poached egg and either spoon over the beurre blanc or serve it on the side. Garnish with dill and black pepper and serve at once.
Use a good-quality, heavy-based, non-stick frying pan to make pancakes so that the heat is conducted evenly.
Serves 2
100g (4oz) plain flour
1 tsp baking powder
½ tsp fresh thyme leaves
2 eggs
150ml (¼ pint) Guinness
2 tbsp sunflower oil
a knob of unsalted butter
6 rindless bacon rashers (dry-cure, if possible)
50g (2oz) freshly grated mature Cheddar
2 tbsp chopped mixed fresh herbs (such as chives, flat-leaf parsley and basil)
salt and freshly ground black pepper
Preheat the grill and heat a heavy-based frying pan. Sift the flour into a bowl with the baking powder and a pinch of salt, then stir in the thyme. Break the eggs into a jug with the Guinness and lightly whisk to combine. Make a well in the centre of the flour and quickly add enough of the Guinness mixture to make a smooth batter – the consistency of thick cream.
Add 1 tablespoon of oil to the heated pan and ladle in spoonfuls of the pancake batter, allowing them to spread out to about 7½ cm (3in) in diameter. Reduce the heat and cook for 2–3 minutes until small bubbles appear on the surface. Flip and cook for another 1–2 minutes until the pancakes are lightly golden. Stack on a plate and keep warm. Repeat until you have 8–10 pancakes.
Meanwhile, heat a separate frying pan and add the remaining oil and butter. Fry the bacon until crisp, turning once. Mix together the cheese and herbs. Arrange the pancakes on a baking sheet, scatter over the cheese mixture and season with pepper. Place under the grill until just beginning to melt, then transfer to warmed serving plates and top with the bacon to serve.
To help them stay moist and fluffy, cover the cooked scones immediately with a clean tea towel as they cool on the wire rack. (See illustration, here.)
Makes 6
100g (4oz) plain flour, plus extra for dusting
a good pinch of salt
1 tsp baking powder
25g (1oz) unsalted butter
50g (2oz) finely grated fontina cheese
85ml (3fl oz) milk
beaten egg, to glaze (optional)
butter, to serve
Preheat the oven to 220°C/425°F/gas 7. Sift the flour, salt and baking powder into a bowl. Rub in the butter and stir in the Fontina cheese, then make a well in the centre and add enough of the milk to quickly mix to a soft dough.
Turn the dough out on to a lightly floured surface and knead briefly, then roll out to a 1cm (½ in) thickness. Cut into 6 rough square shapes and arrange slightly apart on a non-stick baking sheet dusted with flour. Brush the tops with the beaten egg, if liked, and bake for 8–10 minutes until well-risen and golden brown.
Transfer the cooked scones to a wire rack, cover with a clean tea towel and leave to cool. Serve with a small pot of butter so that guests can help themselves.
These salmon stacks with new potatoes and spiced courgettes make a great brunch dish on a warm spring day.
Serves 2
225g (8oz) puff pastry, thawed if frozen
1 egg yolk, lightly beaten
4 tbsp olive oil
225g (8oz) new potatoes, scrubbed and thinly sliced
2 × 175g (6oz) boneless salmon steaks
1 small onion, finely chopped
1 courgette, diced
1 tsp wholegrain mustard
¼ tsp ground cumin
¼ tsp cayenne
300ml (½ pint) fish or chicken stock
50g (2oz) unsalted butter
3 tbsp white wine
1 tsp Dijon mustard
2 tbsp chopped fresh basil
salt and freshly ground black pepper
Preheat the oven to 220°C/425°F/gas 7. Roll out the pastry to 5mm (¼ in) thick. Using a 5cm (2in) pastry cutter, stamp out 6 circles. Transfer to a baking sheet, brush with egg yolk and bake for 10–15 minutes until well risen.
Fry the potatoes for 10–15 minutes in 2 tablespoons of the hot oil, turning occasionally. Roll each steak into a round, secure with cocktail sticks and fry in 1 tablespoon of oil for 8 minutes, turning once. Remove the sticks and cut in half horizontally.
Remove the pastry from the oven. Lower the temperature to 200°C/400°F/gas 6. Cook the onion and courgette in the remaining oil for 2 minutes. Stir in the wholegrain mustard, cumin and cayenne. Season and cook for 5 minutes. Spoon into a buttered 10cm (4in) ramekin. Cook in the oven for 5 minutes.
Bring the stock to the boil in a pan. Boil rapidly for 5 minutes until reduced by a third. Whisk in the butter, wine and mustard. Simmer for 3 minutes then stir in the chopped basil and season. Stack up the salmon and pastry rounds, spoon the potatoes onto the side, turn out the timbale on top and drizzle with the sauce.
There is no need to wash commercially produced mushrooms. Just a quick wipe with a damp cloth will do if needed.
Serves 2
1 × 375g (13oz) packet ready-rolled puff pastry, thawed if frozen
plain flour, for dusting
2–3 tbsp mild wholegrain mustard
1 tbsp olive oil and a knob of unsalted butter, for frying
1 small onion, finely chopped
2 garlic cloves, crushed
225g (8oz) chestnut mushrooms, sliced
a small bunch of fresh flat-leaf parsley, roughly chopped
a squeeze of lemon juice
1 egg, beaten
150ml (¼ pint) double cream
sea salt and freshly ground black pepper
fresh flat-leaf parsley sprigs, to garnish
Preheat the oven to 220°C/425°F/gas 7. Unroll the pastry on and brush over 1 heaped tablespoon of mustard. Fold the pastry in half to enclose the mustard and roll out again as thinly as possible. Cut out two 25cm (10in) squares and leave to rest.
Heat the oil and butter in a frying pan. Add the onion, garlic and mushrooms and fry until softened. Stir in the parsley, season and add a squeeze of lemon juice. Take off the heat and cool slightly.
Pile the mushrooms into the middle of the pastry squares. Draw up the edges of each square and squeeze them together to seal. Trim the tops flat. Turn them over and gently press into lightly oiled 10cm (4in) fluted tartlet or Yorkshire pudding tins. Brush with beaten egg, sprinkle with salt and bake on a baking sheet in the oven for 8–10 minutes or until puffed up and golden brown.
Place the cream in a small pan with 2 teaspoons of mustard. Season and heat gently to thicken. Remove the tartlet tins from the oven and carefully turn out the parcels. Arrange them on serving plates, drizzle around the sauce and garnish with parsley sprigs to serve.
The poached eggs can be cooked in advance and plunged into ice-cold water until needed. You just slip them into hot salted water when ready to serve.
Serves 2
1 ciabatta loaf
5 tbsp olive oil, plus extra for brushing
1 small red onion, sliced
75g (3oz) rindless streaky bacon rashers, chopped
1 garlic clove, chopped
50g (2oz) Cambozola cheese, rind removed, diced
juice of ½ lemon
3 tbsp milk
a dash of white wine vinegar
2 large eggs
50g (2oz) sun-blushed tomatoes, roughly chopped
1 tbsp chopped fresh flat-leaf parsley
1 tbsp snipped fresh chives
salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/gas 6 and heat a griddle pan until searing hot. Cut the crusts off the ciabatta and cut into 1cm (½ in) cubes. Toss half with 2 tablespoons of olive oil and spread out in a baking tin. Season and cook for 8 minutes until lightly golden, tossing occasionally to ensure they cook evenly.
Brush the pan with oil. Add the onion and bacon. Cook for 3–4 minutes until cooked through and lightly charred. Turn regularly.
Whizz the rest of the bread cubes in a food-processor until you have fine breadcrumbs, add the remaining oil, garlic, Cambozola, lemon juice and milk and blend until smooth. Season to taste.
Boil some water with the vinegar in a large pan until bubbling. Break the eggs into the water, then move the pan to the edge of the heat and simmer gently for 3 minutes. Remove each poached egg with a slotted spoon.
Toss the chargrilled bacon, onion, sun-blushed tomatoes, parsley, chives and croûtons with the dressing and season. Arrange the salad on plates and top each with a poached egg to serve.
The sharp, contrasting flavours of the peppery rocket, bitter radicchio, Parmesan and toasted nuts work a treat.
Serves 2–4
2 tbsp pine nuts
1 small head radicchio
25g (1oz) rocket leaves
1½ tsp balsamic vinegar
1 tsp freshly squeezed lemon juice
3 tbsp extra-virgin olive oil
25g (1oz) piece Parmesan
salt and freshly ground black pepper
Toast the pine nuts in a dry frying pan for 6–8 minutes, tossing occasionally to ensure that they cook evenly. Pour onto a flat plate and spread out to cool.
Meanwhile, cut the radicchio into quarters and remove the white central core; discard. Cut each piece crossways into strips that are roughly the same size as the rocket leaves. Place in a large bowl with the rocket.
Mix the balsamic vinegar with the lemon juice in a small bowl. Whisk in the olive oil and season to taste. Using a potato peeler, pare the Parmesan into thin shavings.
Add the cooled pine nuts to the rocket mixture and pour over enough of the dressing to barely coat the leaves, tossing to combine. Divide between plates and scatter over the Parmesan shavings to serve.
It’s always good to be able to do a quick and simple version of a classic dish. You could marinate the chicken for up to 24 hours, if time allows.
Serves 2
2 tbsp dark soy sauce
1 tsp clear honey
1 tsp medium curry powder
225g (8oz) skinless chicken fillets, cut into long strips
4 tbsp rice wine vinegar
2 tbsp caster sugar
½ small cucumber, peeled, halved, seeded and thinly sliced
FOR THE DIPPING SAUCE
2 tbsp crunchy peanut butter
2 tsp dark soy sauce
1 tsp light muscovado sugar
juice of ½ lime
120ml (4fl oz) coconut milk
½ mild red chilli, seeded and finely diced
2 tbsp chopped fresh coriander
salt and freshly ground black pepper
Heat a griddle pan until very hot. Whisk together the soy sauce, honey and curry powder. Season with pepper and add the chicken pieces. Leave to marinate for 2 minutes.
Thread the chicken pieces onto six 15cm (6in) bamboo skewers and arrange on the griddle pan. Cook for 4–6 minutes until completely tender and cooked through, turning once or twice.
Meanwhile, prepare the cucumber salad. Place the vinegar in a bowl and stir in the sugar and a good pinch of salt until dissolved. Tip in the cucumber, stirring to combine, and set aside to allow the flavours to develop.
To make the dipping sauce, put the peanut butter in a bowl and stir in the soy sauce, light muscovado sugar and lime juice. Gradually whisk in the coconut milk until you have achieved a smooth sauce. Stir in the chilli and coriander, then divide between individual dipping bowls.
Divide the cucumber salad between serving bowls. Arrange the skewers on plates with both bowls to the side and serve at once.
These fish fingers are much healthier and better-tasting than shop-bought.
Serves 2
sunflower oil, for deep-frying
50g (2oz) toasted natural breadcrumbs
2 tbsp freshly grated Parmesan
2 eggs
2 tbsp milk
25g (1oz) seasoned flour
225g (8oz) lemon sole fillets
FOR THE CHILLI-CHIVE YOGHURT DIP
100g (4oz) Greek yoghurt
2 tbsp snipped fresh chives
a squeeze of lime juice
2 tbsp sweet chilli sauce
salt and freshly ground black pepper
2 lime wedges, to garnish
Preheat a deep-fat fryer or fill a deep-sided pan one-third full with oil and heat to 180°C/350°F, or until a bread cube browns in it in 60 seconds.
Place the breadcrumbs and Parmesan in a shallow dish, season and mix well. Beat the eggs and milk together in a separate shallow dish. Put the seasoned flour on a flat plate. Cut the lemon sole into strips, then dust in the flour, tip into the egg and roll in the breadcrumbs. Repeat with the egg and breadcrumbs to double-coat each piece. Deep-fry in batches for 2–3 minutes until cooked through and golden brown. Drain on kitchen paper and keep warm.
To make the dip, combine the yoghurt, chives and lime juice and season well. Divide between dipping bowls and spoon a layer of the sweet chilli sauce on top. Pile the crunchy fish fingers onto warmed plates and serve with a bowl of the chilli-chive yoghurt dip and lime wedges to the side.
The cumin seeds and chilli combine with the flavour of the carrots to make a delicious side order for roast new season lamb, best enjoyed in spring when carrots are at their sweetest. (See illustration, here.)
Serves 4
1 tbsp olive oil
15g (¾oz) unsalted butter
a pinch of cumin seeds
½ tsp dried chilli flakes
350g (12oz) baby carrots, scrubbed and trimmed
juice of ½ lemon
2 tbsp chopped fresh coriander
salt and freshly ground black pepper
Preheat the oven to 220°C/425°F/gas 7. Heat the oil and butter in a small ovenproof frying pan, then add the cumin seeds and chilli flakes and cook gently for 1–2 minutes until fragrant.
Add the carrots, turning to coat, then season and cook for 2–3 minutes, turning the carrots occasionally. Squeeze the lemon over them, tossing to combine.
Transfer the carrots to the oven and cook for another 10–12 minutes or until cooked through and completely tender. Toss in the coriander and pile into a warmed serving dish to serve.
Serve these potatoes with succulent lamb or as a side order for a barbecue feast. (See illustration, here.)
Serves 2
225g (8oz) new potatoes, scraped or scrubbed
2 tbsp olive oil
2 garlic cloves, finely chopped
2 fresh rosemary sprigs
a knob of butter
salt and freshly ground black pepper
Slice the potatoes and place in a non-metallic bowl with a tablespoon of water. Cover with cling film and then pierce with a fork. Cook on high in the microwave for 3 minutes until almost tender.
Meanwhile, heat a non-stick frying pan. When the potatoes are ready, quickly drain off any excess water and dry on kitchen paper. Add the oil to the frying pan and then tip in the potatoes, garlic and rosemary, tossing to combine. Pan-fry for 3–4 minutes until lightly golden – just be careful not to allow the garlic to burn.
Season the potatoes generously, add the butter, tossing to coat evenly, and then continue to sauté for another minute or two until the potatoes are completely tender and lightly golden. Pile into a warmed dish to serve, discarding any excess oil.
These potatoes are a kind of textured mash that you often see in trendy restaurants, so don’t be tempted to make them too smooth.
Serves 2
350g (12oz) tiny baby new potatoes, scraped or scrubbed
50ml (2fl oz) extra-virgin olive oil
2 spring onions, finely chopped
a handful of fresh basil leaves
salt and freshly ground black pepper
Place the potatoes in a large pan of boiling water and bring to the boil. Cover and simmer for about 8 minutes until tender, then drain well.
Warm the olive oil in a small pan with the spring onions until the spring onions have softened but not coloured.
Tip the cooked potatoes into a large bowl. Add the warmed olive oil and spring onion mixture and, with the back of a fork, gently crush each potato until it just splits. Season, and then mix carefully until all the oil has been absorbed. Finely chop the basil and stir through the potatoes. Season to taste and pile into a bowl to serve.
This is comfort cuisine at its best and a great accompaniment to enhance any main course, especially lamb or beef. Just look at the ingredients – you know it’s got to be good.
Serves 2
350g (12oz) Jersey Royal new potatoes, scrubbed
150ml (¼ pint) double cream
50g (2oz) unsalted butter
1 garlic clove, peeled
salt and freshly ground black pepper
a few whole chives, to garnish (optional)
Preheat the oven to 220°C/425°F/gas 7. Thinly slice the potatoes using a mandolin cutter, being very careful of your fingers. Place in a small pan with the cream, 25g (1oz) of the butter and the garlic. Season generously and bring to the boil, then reduce the heat and simmer for 4 minutes.
Generously butter two 10cm (4in) cooking rings and place on a baking sheet on squares of buttered foil. Remove the potatoes from the cream mixture with a slotted spoon and layer up in the cooking rings, pressing down with the back of a spoon.
Spoon 1–2 tablespoons of the cream mixture over each filled cooking ring and dot with the rest of the butter. Bake for 12–15 minutes until the potatoes are cooked through and lightly golden. Remove from the oven and carefully take off the cooking rings, then transfer to warmed serving plates. Garnish with the whole chives, if liked, and serve immediately.
The trick here is not to add the melted butter too fast and also to make sure that the sauce doesn’t get too hot, otherwise the yolks will become grainy.
Serves 2
1 leek, halved and cut in half again lengthways
2 egg yolks
1 tsp Dijon mustard
1 tsp white wine vinegar
100g (4oz) butter
1 tbsp chopped fresh herbs, such as parsley, chives or chervil (optional)
salt and freshly ground black pepper
Cook the leeks for 3 minutes in boiling salted water, until just soft.
Put the egg yolks in a bowl, beat in the mustard and vinegar and season with salt and pepper. Melt the butter, but don’t let it get too hot as the eggs may scramble, and whisk it into the egg-yolk mixture. Avoid adding the white residue from the butter if you can. Add the herbs, if using. If you wish to thicken the sauce, set the bowl over a pan of simmering water and whisk it.
Drain the leeks and combine with the sauce.
This is great served with ham or bacon, and if you fancy a change from the traditional cheese try using Dijon mustard, chopped capers and flat-leaf parsley instead. This would go perfectly with a gutsy game casserole.
Serves 2–4
1 small cauliflower, broken into small florets
25g (1oz) butter
1 small onion, finely chopped
100g (4oz) finely grated mature Cheddar
85ml (3fl oz) double cream
a pinch of freshly grated nutmeg
salt and freshly ground white pepper
Cook the cauliflower florets for 6–8 minutes in a pan of boiling salted water until tender but not mushy.
Melt the butter in a large pan and gently pan-fry the onion for 4–5 minutes until well softened but not coloured. Transfer to a food-processor and add the Cheddar and cream.
When the cauliflower is cooked, quickly drain and then either blend to a thick purée in the food-processor or mash by hand with a potato masher. Season to taste and stir in the nutmeg. Transfer to a warmed bowl to serve.
Cooking this all in 20 minutes for Ready Steady Cook was really pushing it but the end result will give you bags of confidence.
Serves 6 as a starter
a little olive oil, for greasing
4 tbsp freshly grated Parmesan
275ml (9fl oz) milk
25g (1oz) butter
25g (1oz) plain flour
¼ tsp freshly grated nutmeg
225g (8oz) broccoli florets, cut into small pieces
3 eggs, separated
150g (5oz) freshly grated Gruyère cheese
FOR THE CROÛTES
25g (1oz) butter
225g (8oz) button mushrooms, sliced
5 tbsp double cream
1 tbsp chopped fresh parsley
3–4 tbsp olive oil
6 slices of French baguette, sliced on the diagonal
FOR THE SAUCE
2 tbsp white-wine vinegar
3 tbsp water
10 peppercorns
3 egg yolks
175g (6oz) unsalted butter, melted
salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/gas 4. Grease 6 ramekins with a little oil and then sprinkle ½ tablespoon of Parmesan into each ramekin, shaking to coat the insides.
In a pan, gently heat the milk; do not allow to boil. Melt the butter in a separate pan, then stir in the flour and cook for 1 minute, stirring continuously. Whisk in the hot milk and slowly bring to the boil, beating until smooth and thickened; season with salt, pepper and nutmeg.
Cook the broccoli in a large pan of boiling salted water for 3–5 minutes until tender; drain well and mash roughly with a fork. Stir the broccoli, egg yolks and Gruyère into the white sauce. In a separate bowl, whisk the egg whites until they form soft peaks, then carefully fold into the sauce. Divide between the 6 ramekins, sprinkle over the remaining Parmesan and bake for 15 minutes until risen and golden.
Meanwhile, make the croûtes. Melt the butter in a frying pan and cook the mushrooms for 5 minutes until tender and golden. Stir in the cream and parsley and add salt and pepper to taste; keep warm. Heat the olive oil in a separate frying pan and cook the bread for 2–3 minutes on each side until golden brown; drain on kitchen paper.
To make the hollandaise sauce, place the white-wine vinegar, water and peppercorns in a small pan and simmer rapidly until the liquid is reduced to about 1 tablespoon. Transfer to a food-processor and whizz until the peppercorns are finely chopped. Add the egg yolks then, with the motor running, very slowly pour in the melted butter to form a smooth, glossy sauce; season with salt to taste.
To serve, arrange the croûtes on a plate and spoon over the mushrooms; top with the hollandaise. Remove the soufflés from the oven and serve both dishes immediately.
Tofu is free of fat and cholesterol, which makes it a miracle food. It provides a healthy alternative source of protein. Marinating it is highly effective.
Serves 2
FOR THE RED PEPPER SAUCE
1 red pepper, seeded and quartered
6 tbsp olive oil
1 tbsp white wine vinegar
FOR THE BURGERS
50g (2oz) cashew nuts
225g (8oz) smoked tofu
1 garlic clove, crushed
2 eggs
a handful of fresh coriander leaves
1 tsp soy sauce
1 tbsp sunflower oil
FOR THE STIR FRY
100g (4oz) long-grain rice
2 tbsp olive oil
3 spring onions, chopped
200g (7oz) mixed baby corn and mangetout, sliced on the diagonal
3 tbsp snipped fresh chives
3 tbsp soy sauce
salt and freshly ground black pepper
fresh coriander and chervil leaves, to garnish
Preheat the oven to 220°C/425°F/gas 7. Cook the rice in a pan of boiling salted water for 12–15 minutes until tender. Drain well.
Roast the peppers skin-side up on a baking sheet for 10–12 minutes. Set aside in a plastic bag while you make the burgers.
Heat a small non-stick frying pan and cook the nuts over a high heat, shaking continuously, until golden brown. Place in a food-processor with the tofu and garlic and whizz until roughly chopped. Add the eggs, coriander and soy sauce and process until the mixture binds together. With floured hands, shape into 4 even-sized burgers. Heat the sunflower oil in a heavy-based frying pan and cook for 2–3 minutes on each side; keep warm.
Skin the pepper and blend the flesh in a clean food-processor until finely chopped. Pour in the olive oil and wine vinegar and whizz until smooth. Season.