Melissa Hemsley GREAT BRITISH Chefs Special 30 recipes from some of the UK’s most exciting cooks and chefs

Rick Stein

GREAT BRITISH Chefs Special

Prue Leith

Mary Berry Tom Kerridge Breakfast & Brunch BREAKFAST & BRUNCH

Tom Kerridge’s Chilli Avocado Toast

++Serves: 2 Prepare: 10 minutes Cook: 5 minutes

2 large slices wholemeal or brown sourdough bread 2 tbsps hummus 1 ripe avocado 80g cherry tomatoes, thickly sliced 4 pickled chillies or peppadew peppers, thinly sliced 1 red chilli, thinly sliced A small handful of basil leaves ½ lime “We all know that avocado on toast is Sea salt and freshly ground one of the most popular breakfasts – black pepper Togarashi or dried chilli flakes, it’s been around for some years now to sprinkle (optional) – but adding a layer of hummus and

1. Toast the sourdough spiking it with some chilli will turn bread and spread thickly with it up a notch” the hummus. 2. Halve the avocado, remove the stone and gently loosen the skin away from the flesh, 3. Sprinkle with salt and sprinkled with a little togarashi using a large spoon. Thinly pepper and top with the cherry or chilli flakes if you like. slice each avocado half, tomatoes, pickled chillies, red gently flatten with the palm chilli and basil leaves. Recipe taken from Tom ofyour hand and lift onto 4. Squeeze over the juice from Kerridge’s Fresh Start (£26, the toast. the lime half and serve at once, Bloomsbury Absolute) BREAKFAST & BRUNCH

Rick Stein’s Flamenco Eggs with Tomato & Serrano Ham

Serves: 4 Prepare: 10 minutes Cook: 50 minutes

4 tbsp olive or rapeseed oil 1 small onion, chopped 1 clove garlic, chopped 80g serrano ham (or British 1. Heat the oil in a large frying in the pan. Break the eggs into alternative), chopped pan or shallow casserole the sauce. Arrange the chorizo 1 tsp hot smoked paprika about 28cm in diameter over slices around the eggs, and 8 large tomatoes (about 750g), medium-low heat. Cook the the red pepper strips over and skinned and chopped, or onion and garlic until soft, 5 to around the eggs. Season with 2 x 400g tins of peeled plum 10 minutes. Add the ham and salt and pepper. tomatoes the paprika, fry for 3 minutes, 4. Bake until the egg whites are 1 tsp tomato paste then add the chopped set and the yolks still soft, about 75g peas, fresh or frozen tomatoes and tomato paste. 10 to 15 minutes, checking 100g fine green beans Cover the pan and cook until after 10. Alternatively, cook on 4 eggs the tomatoes are reduced and the hob over a medium heat 12 slices chorizo pulpy, about 10 to 15 minutes. with a lid on the pan for 10 to 1 red pepper, roasted and 2. Cook fresh peas for 3 15 minutes. Meanwhile, rub the skinned, cut into 8 strips (or minutes, then drain and refresh bread with the garlic, brush with use peppers from a jar) under cold water; frozen peas the olive oil and griddle it on a Salt and freshly ground black do not require pre cooking. ridged pan or in a frying pan. pepper Cook the green beans for 4 Scatter the chopped parsley Small handful flat-leaf parsley, minutes, then drain and refresh over the dish and serve with chopped under cold water. griddled bread. 3. Heat the oven to 200°C/ For the griddled bread: Fan 180°C/Gas 6, unless you Recipes taken from Long 4–8 thick slices bread choose to finish cooking on Weekends by Rick Stein (£25, 1 clove garlic, halved the hob. Scatter the peas and BBC Books). Photography by 2 tbsp olive or rapeseed oil beans over the tomato sauce James Murphy BREAKFAST & BRUNCH

John Whaite’s Full English Shakshuka

Serves: 2 Prepare: 10 minutes Cook: 20 minutes

1 tbsp sunflower oil 2 pork 80g smoked lardons 2 thick slices of sourdough 1 banana shallot, sliced 5 chestnut mushrooms, thickly sliced 1 garlic clove, finely sliced 1⁄2 tsp smoked paprika Put the bacon and sausages passata and stir to combine. 1⁄2 tsp cumin seeds onto a small plate and set aside Return the sausages and 200g can baked beans until needed. bacon to the pan, then 200g passata 2. Put the sourdough slices into reduce the heat to low and 2 large free range eggs the pan – still on the heat. Fry simmer, covered, for 5 minutes. Fine sea salt and freshly ground on each side in the meaty oil Make two wells in the tomato black pepper until golden brown and crispy. sauce and crack in the eggs. Tabasco sauce, to serve Remove from the pan and set Cover and poach for 3–5 aside. With the pan still over minutes, until the whites 1. Set a medium, deep-sided a medium-high heat, add the are set but the yolks are still frying or sauté pan over a shallot and mushroom slices, runny. Serve immediately medium-high heat. Once with a generous pinch of salt. with pepper and Tabasco the pan is hot, add the oil, Fry, stirring frequently, for a few sauce, and the sourdough sausages and bacon. Fry, minutes until the mushrooms toast for dunking. stirring the bacon and turning are soft and the shallot is the sausages occasionally, until lightly coloured. Recipe taken from A Flash in the bacon is crispy and the 3. Add the garlic, paprika and the Pan by John Whaite (£20, sausages are deeply browned cumin and fry, stirring, for a Kyle Books). Photography: – a good few minutes per side. minute. Add the beans and Nassima Rotchacker BREAKFAST & BRUNCH

Cyrus Todiwala’s Indian Fried Egg Toast

Serves: 2 as a snack Prepare: 15 minutes Cook: 15 minutes

1 tsp salted butter , plus 1 heaped tbsp for the toast 1 small brown onion, finely chopped 2 thick slices of bread 150g mature Cheddar, grated 2 tsps hot English mustard 1-2 tbsps fresh coriander leaves, chopped 1-2 fresh green chillies, finely chopped 3 eggs 1 tbsp oil Salt and freshly ground black pepper Tomato to serve 3. In a bowl, mix together smoking. Fry the remaining (optional) the cooled onion, cheese, eggs for a couple of minutes, mustard, coriander, green chilli so that the white is set and 1. Heat the butter in a non-stick and one of the eggs. Blend there is still a lovely runny yolk. frying pan over a medium heat. together well. 6. As soon as the toasts are Once the butter has melted, 4. Spread this cheese mixture grilled, transfer to two plates, add the onion and sauté until on top of each slice of toast top with an egg, season and soft, about 3–4 minutes, then and grill under a medium heat serve with ketchup, if desired. set aside to cool. for 4–5 minutes, or until set 2. Toast the slices of bread and bubbling. Recipe taken from Simple Spice lightly, spread with some 5. Meanwhile, wipe the non- Vegetarian by Cyrus Todiwala butter and place on a small stick frying pan clean, add (£20, Mitchell Beazley) baking tray. the oil and heat until nearly Octopusbooks.co.uk BREAKFAST & BRUNCH

Cyrus Todiwala’s Bombay-style Masala French Toast

Makes: 6 Prepare: 10 minutes Cook: 20 minutes

3-4 eggs 1 onion, very finely chopped 1 plum tomato, very finely chopped 2-3 fresh green chillies, finely chopped 2 tbsps fresh coriander Brunch Gets Exciting leaves, finely chopped, plus “Bombay is notorious for copying different styles from extra to serve various regions of the world and then adapting them ¼ tsp ground turmeric to suit its palate. Eating on the pavements ½ tsp red chilli powder of Bombay is part and parcel of our city’s culture, and ½ tsp cumin seeds, finely the Bombay is well known among Indians.” crushed 100ml single cream or full-fat milk and add a little less than a tsp side and flip to cook again. 2 tbsps oil of the oil and some butter and Once cooked, place each slice 3-4 tbsps butter let the two melt. When the on a baking tray and repeat 6 thick slices of bread butter bubbles and heats up, with the remaining slices of 100g , stir the eggs, take a slice of the bread, oil and butter. finely grated bread and dip the whole slice 5. Once all six slices are done, Freshly ground black pepper into the egg mixture. sprinkle the cheese over the ½ tsp salt 4. Remove from the egg top and place in the oven until mixture, and place the slice in the cheese has melted, about 1. Preheat the oven to 140°C/ the frying pan. Let cook until 4–5 minutes. Fan 160°C/Gas 1. lightly browned, about 3–4 6. Serve hot with some tomato 2. Beat the eggs in a bowl minutes, then flip over and ketchup and chilli sauce. and add in all the ingredients cook until the other side is except for the oil, butter, bread brown. If not enough of the Recipe taken from Simple Spice and cheese. Stir until well other ingredients in the egg Vegetarian by Cyrus Todiwala combined. mixture have stuck to the slice, (£20, Mitchell Beazley) 3. Heat a non-stick frying pan spoon some onto the cooked Octopusbooks.co.uk Lunch & Snacks LUNCH & SNACKS

John Whaite’s Bloody Mary Prawn Tacos with Celeriac & Lime Slaw

Makes: 4 Prepare: 15 minutes Cook: 20 minutes

For the prawns: 1 tbsp sunflower oil 1 banana shallot, finely sliced 1 celery stick, finely sliced 2 garlic cloves, finely sliced ¼ tsp celery salt 50ml vodka or white wine ¼ tsp Tabasco sauce 1 tsp sauce 1. Set a large frying pan over a the boil, then throw in the 1 tsp Worcestershire sauce high heat. Once the pan is hot, prawns. Fry just until the 150ml tomato juice add the oil, shallot and celery. prawns are cooked through, 500g king prawns, peeled Fry for a minute until everything then remove from the heat and and deveined starts to sizzle, then reduce the stir in the parsley and a good 1 tbsp parsley, finely chopped heat to medium. Fry, stirring grinding of black pepper. For Freshly ground black pepper occasionally, for about 10 the celeriac slaw, coarsely grate minutes, until the shallot is just the celeriac into a mixing bowl. For the celeriac slaw: softened. If the shallot starts to Add the lime juice, celery salt 100g celeriac, peeled catch, reduce the heat further. and coriander. 1 tbsp lime juice 2. When the shallot is soft, 3. To serve, fill the tortillas with ¼ tsp celery salt increase the heat to high and the slaw before layering with Small handful of coriander, add the garlic and celery salt. the prawns. Top with a squeeze finely chopped Fry for a minute then throw in of mayonnaise and serve with the vodka or white wine and lime wedges and extra slaw. To serve: allow the alcohol to bubble 4 flour tortillas and evaporate almost entirely. Recipe taken from A Flash in Mayonnaise (use the Kewpie Add the Tabasco, horseradish, the Pan by John Whaite (£20, brand, if possible) Worcestershire sauce and Kyle Books). Photography: 2 fresh limes, cut into wedges tomato juice and bring to Nassima Rotchacker LUNCH & SNACKS

John Whaite’s Fishcake Rosti

Serves: 4 Prepare: 10 minutes Cook: 20 minutes

For the rosti: 400g Maris Piper potatoes, scrubbed clean 1 tsp fine sea salt 3 spring onions, finely sliced 1 tbsp non-pareil capers, roughly chopped 150g peppered mackerel fillet, skin removed 1 large free-range egg ¼ tsp fine white pepper 60g unsalted butter encasing the potato flecks in Place each disc into the pan To serve: a tight package, and squeeze and fry for 4–5 minutes per 150g soured cream like there is no tomorrow. The side, until crispy and browned. Small handful of dill, finely excess water from the potatoes 3. While the rosti fry, mix chopped should trickle out – do this over together the soured cream, 1 tbsp wholegrain mustard the sink, obviously. dill and mustard in a small Rocket leaves (as much as you 2. When the potatoes are fairly bowl. Toss together the like), washed dry, add them to a bowl with rocket and slices of pickled 4 pickled cucumbers, the rest of the rosti ingredients cucumber in another bowl, finely sliced except the butter – make then dress with a little oil 2 tbsps rapeseed or extra virgin sure you flake the mackerel and salt. Serve the rosti with olive or rapeseed oil into pieces. Mix until well a pile of rocket leaves, a Sea salt flakes combined. Set a large frying dollop of the soured cream pan over a high heat. Once the mix and a small handful of the 1. Set the towel onto pan is hot, reduce the heat to pickled cucumbers. the worktop and grate the medium and add the butter. potatoes, coarsely, into the Divide the rosti mixture into Recipe taken from A Flash in the centre of it. Sprinkle over four. Squeeze each portion into Pan by John Whaite (£20, Kyle the salt, then draw together a tight ball with your hands, Books). Photography: Nassima the edges of the tea towel, then flatten into a fat disc. Rotchacker LUNCH & SNACKS

The Hairy Bikers’ Chicken, Sage & Onion

Makes: 6-8 Prepare: 15 minutes Cook: 45 minutes

200g butternut squash, diced 200g potatoes, diced 1 onion, finely chopped 300g Chicken meat (thighs, breasts or a mixture), finely diced 1 garlic clove, finely chopped amount of chilled water, a very ends. Brush the exposed 2 tsps dried sage little at a time, until the dough pastry with the beaten egg, 2 tbsps plain flour comes together. Wrap in cling then bring the edges together Sea salt and freshly ground film and chill for half an hour. around the filling. Press the black pepper 2. To make the filling, put edges together firmly and the squash, potatoes, onion, crimp them like a traditional For the pastry: chicken and garlic in a bowl. Cornish . 450g plain flour, plus extra Season with salt and pepper, 4. Brush the sealed pasties for dusting then sprinkle in the sage and with beaten egg, place them 1 tsp baking powder the flour. Toss everything on a baking tray and bake in Pinch of salt together until well combined. the oven for about 45 minutes. 225g butter, chilled and diced Preheat the oven to 200°C/Fan To check the pasties are done, 2 free-range egg yolks 180°C/Gas 6. pierce one with a skewer, hold Beaten egg, to glaze 3. Roll the pastry out on a it there for 10 seconds, then floured surface. Cut out rounds remove it – the tip should be 1. First make the pastry. Put the of about 15cm in diameter – too hot to hold comfortably for flour and baking powder in a you should get at least 6 and more than a second. bowl and add a good pinch probably 8 from this amount of salt. Rub in the butter until of pastry. Divide the mixture Recipe taken from The Hairy the mixture resembles fine between the rounds, placing Bikers’ Chicken & Egg by Si King breadcrumbs, then add the it in a line down the middle and Dave Myers (Orion, £22) egg yolks. Mix in the yolks of each one and making sure Photography by Andrew with a knife, then add a small you leave a good border at the Hayes-Watkins. LUNCH & SNACKS

The Hairy Bikers’ Pickled Scotch Eggs

Makes: 6 Prepare: 12 minutes Cook: 6 minutes

600g Cumberland sausages 2 tbsps celery salt 50g plain flour 100g panko breadcrumbs 1 packet of cheese and onion crisps, crushed 2 free-range eggs 6 pickled eggs Oil, for frying Sea salt and freshly ground black pepper 3. Take a pickled egg and and heat the oil to 160°C. roll it in celery salt, then the Add the eggs, a few at a time, 1. Remove the sausage meat seasoned flour – the flour and cook for about 6 minutes from the skins and put it all in helps the sausage meat stick. until golden. Alternatively, a bowl. We like Cumberland Make a patty of sausage meat you can shallow fry the eggs in sausages for their peppery big enough to encase your oil, turning them occasionally flavour, but you can use egg, then wrap it round the until the sausage meat is anything you fancy, from egg and form it into a lovely cooked through and the a herby Lincolnshire to a round shape. It helps to have outsides are golden. Serve spicy chorizo. wet hands. Repeat until you’ve up with some good mustard 2. Spread the celery salt on made all your Scotch eggs. and a few cornichons a plate. Spread the flour on a 4. Now dip each sausage- and onions. separate plate and season it coated egg into the seasoned with salt and pepper. Mix the flour, then the beaten egg and Recipe taken from The Hairy breadcrumbs with the crisps finally roll them in the crisp Bikers’ Chicken & Egg by Si King and put them on another and crumb mixture. If you and Dave Myers (Orion, £22) plate, then beat the eggs want to deep-fry the eggs, half Photography by Andrew in a shallow bowl. fill a pan or deep fryer with oil Hayes-Watkins. LUNCH & SNACKS

The Hairy Bikers’ Leek, Asparagus & Gruyère Tart

Serves: 8 Prepare: 15 minutes, plus cooling, chilling and freezing Cook: 1 hour 15 minutes (you will need 1–2 tablespoons Add the asparagus and cook 1 tbsp olive or rapeseed oil of water). Form the pastry into for a further 5 minutes. By now, 10g butter a ball and wrap it in cling film. the vegetables should be 2 leeks, sliced into rounds Chill in the fridge for half an hour. glossy and just tender. Take the 200g asparagus, trimmed 2. Roll the pastry out to line a pan off the heat and set aside and cut into short lengths, 28cm flan tin. Make sure the to cool. diagonally pastry is pushed well into the 5. Break the eggs into a bowl, 4 free-range eggs corners, then prick the base add the cream and whisk 300ml double cream all over with a fork. If you have until smooth. Season with salt 150g Gruyère cheese, grated time, put the pastry in the and pepper. Sprinkle half the Sea salt and freshly ground freezer for 10 minutes before cheese over the base of the black pepper baking. Preheat the oven to pastry case, then add the leeks 200°C/Fan 180°C/Gas 6. and asparagus. Pour half the For the pastry: 3. Lay a piece of baking egg and cream mixture over 125g cold butter, diced parchment over the pastry and the vegetables, then sprinkle 250g plain flour add baking beans. Put the tin the remaining cheese on top. Pinch of salt on a tray and bake for 15–20 Put the flan tin and baking 50g Parmesan cheese, grated minutes. Remove the beans tray into the oven, then pull 1 tsp finely chopped thyme and parchment and bake the the oven shelf out a little so leaves pastry uncovered for a further you can pour in the remaining 1 free-range egg yolk 5 minutes. Take the tin and filling. Bake the tart for 35–40 baking tray out of the oven and minutes, until the filling is just 1. To make the pastry, rub the turn the heat down to 180°C/ set with a slight wobble in the butter into the flour until the Fan 160°C/Gas 4. centre. Remove the tart from mixture has the texture of fine 4. To make the filling, put the oil the oven and allow it to cool breadcrumbs. Season with and butter in a frying pan that slightly before serving. salt and add the Parmesan has a lid. When the butter has and thyme. Stir in the egg yolk melted, add the leeks. Season Recipe taken from The Hairy with a knife, then add ice-cold them with salt and pepper, then Bikers’ Chicken & Egg by Si King water a teaspoon at a time, add a splash of water. Cover and Dave Myers (Orion, £22) cutting it in as you go, until the the pan and cook the leeks Photography by Andrew pastry starts to come together over a low heat for 10 minutes. Hayes-Watkins. LUNCH & SNACKS

Flora Shedden’s Roast Fennel, Quinoa, Orange & Sunflower Seed Salad Serves: 4 as a main and 6 as a side Prepare: 10 minutes Cook: 20 minutes

4 fennel bulbs, quartered 4 tbsps rapeseed or extra virgin olive oil 4 tbsps white wine vinegar Salt and freshly ground black pepper Aran House Dressing 1 tsp good Dijon mustard Makes: 750ml 250g quinoa Salt and freshly ground Prepare: 5 minutes Juice of 1 lemon black pepper 1 small red onion, finely sliced 500g rapeseed or olive oil Simply measure out all of the Aran house dressing, to taste 75g freshly-squeezed citrus juice ingredients in one jug, whisk (see box) 125g white wine or cider vinegar to your heart’s content then 4 oranges, peeled and sliced 1 garlic clove, minced decant into a bottle or jar. into discs, any escaping juice reserved (I like to use blood oranges when in season but oven for 15–20 minutes or until excess orange juice. regular are fine) soft and tender. 4. Once the fennel and 1 small bunch of fresh mint, 2. While the fennel is roasting, quinoa have cooled, you leaves rolled up and sliced place a pan of salted water are ready to assemble. Place into ribbons over a high heat. Once boiling, all the ingredients in a large 1 small bunch of parsley, cook the quinoa according to bowl and dress lightly. Toss finely chopped the packet instructions. Drain together, then pile onto a 75g sunflower seeds and set aside to cool. large platter. Serve immediately 3. Muddle the juice of the with any excess dressing on 1. Preheat the oven to 180°/Fan lemon and the red onion the side. 160°/Gas 6. Arrange the fennel together in a small bowl to quarters in a roasting tin make a quick pickle. Leave Recipe taken from Aran by and drizzle with the oil and for 10 minutes, then drain any Flora Shedden (Hardie Grant vinegar. Season lightly and excess liquid into the Aran , £22.00) Photography toss together well. Roast in the house dressing along with any by Laura Edwards Main Meals MAIN MEALS

Tom Kerridge’s Malaysian-style Beef Curry

Serves: 4 Prepare: 20 minutes Cook: 1 hour, 25 minutes

650g lean stewing beef “Here, galangal, tamarind and 1 tbsp vegetable oil 1 litre fresh beef stock lemongrass introduce more subtle 1 cinnamon stick flavours than the often fiery heat of 2 star anise 2 kaffir lime leaves a classic Indian curry” 150ml tinned coconut milk 1 tbsp tamarind paste Sea salt and freshly ground 1. First, prepare the spice paste: further 20 minutes or until the black pepper put all the ingredients into a sauce is thickened and the food processor along with beef is tender. For the spice paste: 1 tsp salt and blend until 4. Increase the heat, stir in the 8 shallots, quartered smooth, adding a splash of coconut milk and tamarind 4 garlic cloves, peeled water if needed. paste and cook for a further 2 dried chillies, stalks removed 2. Cut the beef into 2.5cm 5 minutes. Meanwhile, if 2 long red chillies, deseeded cubes. Place a large non- stick using pouches of rice, heat 2.5cm piece fresh ginger, diced saucepan over a high heat and up according to the packet 2.5cm piece fresh galangal, add the oil. When hot, add the instructions. Season the curry diced spice paste and cook, stirring, with salt and pepper to taste 2 lemongrass stems, coarse for 1 minute or until fragrant. and discard the cinnamon stick layers removed, chopped 3. Add the beef and cook, and star anise. 1 tsp ground turmeric stirring regularly, for 5 minutes 5. Divide the rice and curry until starting to brown. Add between warmed bowls and To finish and serve: the stock, cinnamon, star anise top with coriander leaves and 500g cooked brown rice and lime leaves. Bring to a low chilli slices to serve. (freshly cooked and drained or simmer, cover and 2 pouches) cook gently for 45 minutes, Recipe taken from Tom A handful of coriander leaves stirring occasionally. Remove Kerridge’s Fresh Start (£26, 1 long red chilli, finely sliced the lid and cook for a Bloomsbury Absolute) MAIN MEALS

Tom Kerridge’s Monkfish & Coconut Curry Serves: 2 Prepare: 10 minutes Cook: 35 minutes

1 tbsp vegetable oil 1 large onion, finely diced 3 garlic cloves, finely chopped 2.5cm piece fresh ginger, peeled “Monkfish is a robust, meaty fish and finely grated that’s great in a curry as it holds its 1 long red chilli, finely sliced (with seeds) own well with complex A handful of curry leaves spices. Red lentils and coconut 1 heaped tsp ground turmeric 1 tsp ground coriander provide richness and make this dish 2 medium tomatoes, diced feel substantial yet it is 400ml fresh vegetable stock 50g red lentils still light – the perfect cosy feast” 400g monkfish fillets 100g green beans 100ml tinned coconut milk minutes. Now add the curry 5. Add the monkfish and 2 tbsps roughly chopped leaves, turmeric and ground coconut milk to the pan and coriander leaves coriander and cook, stirring for cook over a gentle heat for 2–3 Sea salt and freshly ground 1 minute or until fragrant. minutes. Add the beans and black pepper 3. Add the tomatoes, stock and cook for a further 3–4 minutes. lentils to the pan. Stir, bring to Remove the pan from the heat, 1. Heat the oil in a large non- the boil over a medium heat taste to check the seasoning stick sauté pan over a medium- and simmer for 12–15 minutes and stir in the coriander. Serve high heat. When hot, add or until the sauce is thickened in warmed bowls. the onion and cook for 5 and the lentils are tender. minutes or until softened and 4. Meanwhile, cut the monkfish Recipes taken from Long starting to brown. into 4cm pieces. Trim the Weekends by Rick Stein (£25, 2. Add the garlic, ginger and green beans and cut them BBC Books). Photography by chilli and cook for a couple of in half. James Murphy MAIN MEALS

60ml olive or rapeseed oil bring to the boil. 60g shallots, finely chopped 2. Sprinkle in the rice, stir 12 cloves garlic, finely chopped once, then leave to simmer 1 litre fish stock vigorously over medium- 100g flat-leaf parsley, leaves high heat for 6 minutes. finely chopped Put the clams and prawns 1 ¼ tsp salt on top and shake the pan 400g short-grain paella rice, briefly so they sink into the such as Calasparra rice a little. Lower the heat 30 raw clams, scrubbed and leave to simmer gently 200g small raw peeled prawns for another 12 minutes. At Rick Stein’s Aioli, to serve the end of this time, almost Green Rice with all the liquid should be 1. Heat the oil in a 28–30cm absorbed and the rice will Garlic, Parsley, cazuela or shallow flameproof be pitted with small holes. Clams & Prawns casserole over medium heat. Serve with alioli. Add the shallot and fry gently Serves: 4-5 for 5 minutes until soft. Add Recipes taken from Long Prepare: 10 minutes the garlic and fry for 40 to 60 Weekends by Rick Stein (£25, Cook: 24 minutes seconds, then stir in the fish BBC Books). Photography by stock, parsley and salt and James Murphy MAIN MEALS

James Martin’s Apple & Sage Porchetta with Apple Sauce

Serves: 8-10 Prepare: 25 minutes, plus resting time Cook: 3-4 hours, 30 minutes

4kg pork loin with belly 2. Starting with the shortest sugar in a saucepan, then cover, attached, all bones removed side in front of you, roll the place over the heat and cook Sea salt and freshly ground pork up into a long sausage as for 4–5 minutes until the apple black pepper tightly as possible and secure has broken down. Beat with 4 medium onions, peeled, 2 finely with string at intervals along the a spoon until nearly smooth, sliced and 2 cut into quarters length of it. Make a little noose leaving a few chunks, then 4 Bramley apples, 1 sliced and 3 in the end of the string, then season to taste with the rest of peeled and roughly chopped loop it around the pork, pull the the sugar and a little salt. 1 large bunch of sage, leaves string through the noose and 5. Remove the pork from the picked and roughly chopped pull it tight. Continue down oven and lift it out onto a 2 lemons the pork, wrapping the string serving plate to rest for at least 150g unsalted butter around, then looping it back 30 minutes before removing the 3 carrots, cut into large chunks through the string, keeping it string. Place the tray on the hob 2 garlic bulbs, peeled and cut in taut all the time. Tie it at the over a medium heat, stirring all half horizontally end to secure it. the time to release the juices 1 bottle of white wine 3. Place the quartered onions, stuck to the bottom of the tray. 2–4 tbsps caster sugar carrots and garlic bulbs in a Check the seasoning, then 500g tenderstem broccoli, large deep-sided oven tray, strain through a fine sieve to trimmed then place the pork on top and serve alongside the pork, with a rub in another 50g of the butter. dollop of apple sauce. Bring a 1. Preheat the oven to 220°C/ Pour the white wine into the pan of salted water to the boil. Fan 200°C/Gas 7. Season the tray. Roast for 30 minutes, then Add the tenderstem broccoli pork flesh and skin with plenty turn the oven down to 150°C/ and simmer for 3–4 minutes of salt and pepper and rub it Fan 130°C/Gas 2 and cook for 3 until just tender. Drain and toss into the pork. Place the pork or even 4 hours. with the last 25g of the butter. skin-side down and scatter 4. While the pork roasts, make the sliced onions, sliced apple, the apple sauce. Place 20–25ml Recipe taken from More Home sage, lemon zest, 50g of the water, the chopped apples, a Comforts by James Martin butter, salt and pepper over the squeeze of lemon, 25g of (£20,Quadrille) Photography: top, pressing down gently. the butter and a little of the Peter Cassidy MAIN MEALS

James Martin’s Posh Seafood Pie with Samphire

Serves: 4-6 Prepare: 10 minutes Cook: 40 minutes

140g unsalted butter 2 heaped tbsps plain flour 600ml double cream 350ml sparkling wine Sea salt and freshly ground black pepper 500g salmon, boneless and skinless, cut into chunks 400g smoked haddock, boneless and skinless, cut into chunks 1kg cooked lobster, shelled and cut into chunks 8 oysters, shucked 350g raw king prawns, shelled Pour the sparkling wine in a egg yolks and plenty of salt and deveined steady stream into the sauce, and black pepper. 100g samphire still whisking all the time, until 4. Sprinkle over the top of the 1kg white potatoes, peeled and thick enough to coat the back fish, then place on a baking coarsely grated of a spoon, then season to sheet in the oven and bake for 3 free range egg yolks taste with salt and pepper. 30 minutes until golden and 200g frozen peas Place the salmon, smoked hot through. Bring a pan of haddock, lobster, oysters, salted water to the boil, add the 1. Preheat the oven to 220°C/ prawns and samphire in a peas and cook for 2–3 minutes Fan 200°C/Gas 7. Put 75g of large ovenproof dish. Pour the until tender. Drain and return the butter into a saucepan and sauce over the top to to the pan, add the remaining heat until melted, then add the coat everything. butter and season to taste. flour and cook for 2 minutes 3. Put the grated potato into a Serve with the fish pie. until thickened and light clean tea towel and squeeze golden-brown. all the liquid from it. Place Recipe taken from More Home 2. Add the cream gradually, in a bowl. Melt 50g of the Comforts by James Martin whisking all the time, and cook remaining butter in a saucepan, (£20,Quadrille) Photography: until thickened and smooth. then mix with the potato and Peter Cassidy MAIN MEALS

Diana Henry’s Paprika Roast Chicken with Caraway Potatoes, Quick-pickled Cucumber & Soured Cream

Serves: 6-8 Prepare: 20 minutes, plus 1. Cut the ends off the for 1 hour 15 minutes, basting pickling time cucumber and slice the rest from time to time. Cook: 1 hour, 15 minutes into very fine slices – they 3. The potatoes will take about should be almost transparent. 20 minutes to cook, so back- For the cucumber: Layer in a colander with the time them to be ready when 1 cucumber salt, place a plate on top and the chicken is done and has ¾ tbsp sea salt flakes set over a bowl so that the rested for about 15 minutes. 2 tbsps rice vinegar juices can run out. Leave for Boil the potatoes in water until 3 tbsps caster sugar two hours. Rinse the cucumber they are tender right through, 2 tbsps chopped dill and carefully pat dry. Mix the then drain. Melt the butter in cucumber with the rest of the the pan in which they were For the chicken: ingredients and keep, covered, cooked, add the caraway and 30g unsalted butter, softened in the fridge until ready to serve. cook for about 30 seconds, ¼ tbsp paprika 2. Preheat the oven to 180°C/ then return the potatoes and ½ tsp cayenne pepper Fan 160°C/Gas 4. For the toss with the butter and seeds. Leaves from 4 sprigs of thyme, chicken, mix the butter with the Season with salt and pepper. plus 6 whole sprigs of thyme paprika, cayenne and thyme 4. Serve the chicken with the 1 whole chicken (about 1.8kg) leaves. I usually pound it in a roasting juices (they’re lovely Salt and pepper mortar and pestle to make sure and garlicky as well as full 2 garlic bulbs, halved all the flavours are mingled of paprika), a bowl of soured horizontally well. Put the chicken into a cream sprinkled with cayenne Soured cream, to serve roasting tin and spread the or paprika, the potatoes and butter all over, rubbing it over cucumber. For the potatoes: the legs as well as the breast. 400g baby waxy potatoes Season with salt and pepper. Recipes taken from A Bird 10g unsalted butter Put the whole sprigs of thyme in the Hand by Diana Henry, 1¼ tsps caraway seeds, and the garlic into the cavity of photography by Laura Edwards, lightly crushed the bird. Roast in the hot oven (£20, Mitchell Beazley) MAIN MEALS

Diana Henry’s Roast Leg Of Lamb with Basil, Pecorino, Garlic & Wine Serves: 6-8 Prepare: 10 minutes Cook: 1 hour

120g Pecorino cheese (White Lake Cheese make a fantastic English version), finely grated 6 garlic cloves, finely grated Sea salt flakes and freshly Ground black pepper 3 tbsps rapeseed or extra virgin olive oil, plus more if needed a roasting tin. Make deep 4. Remove the lamb to a plate, Leaves from a small bunch incisions all over it and push cover with foil, insulate well (I of basil, plus more to serve the paste from the mortar use old towels or tea towels) (optional) down into them. You can also and leave to rest for 15 minutes. 1.8kg leg of lamb loosen the meat around the If the potatoes are tender, 2 medium red onions, cut bone to make a pocket and cover them and keep warm into wedges push the paste into that, too. in a low oven while the lamb 600g small waxy potatoes, Season all over and put into rests; if they’re still a bit firm, scrubbed, then halved or the oven. increase the oven temperature quartered, depending on size 3. Roast for 15 minutes, then to 220°C/ Fan 200°C/Gas 350g red and yellow tomatoes, reduce the oven temperature Mark 6½, return the vegetables halved or quartered to 180°C/Fan 160°C/Gas 5. to the oven, uncovered, and 250ml white wine Add the onions, potatoes cook until they’re ready. Serve and tomatoes to the roasting the lamb with the potatoes, 1. Preheat the oven to 240°C/ tin, toss them in the fat in the tomatoes and onions, Fan 220°C/Gas 8. Put the pan, adding a little more oil if scattered with a few basil cheese, garlic and some salt it’s needed to moisten them, leaves, if you like. into a mortar and pound to a then season and roast for a rough purée, gradually adding final 45 minutes, adding the Recipe taken from From the the oil. Tear the basil leaves, wine after 20 minutes. The Oven to the Table by Diana add them to the mortar and lamb will be pink. If you prefer Henry (£25.00, Mitchell pound them, too. it more well done, cook it for a Beazley) octopusbooks.co.uk 2. Place the leg of lamb in little longer. Image Credit: Laura Edwards Veggie Meals VEGGIE MEALS

Prue Leith’s Black Bean Chilli With Corn & Lime Salsa

Serves: 4-6 Prepare: 15 minutes Cook: 45 minutes

1 onion 3 garlic cloves 1–2 green chillies 2 tbsps rapeseed or olive oil plus 2 tsp 1 red pepper, deseeded and finely chopped 1 carrot, peeled and diced “This is a really hearty, warming 2 celery sticks, finely diced chilli, perfect for a cold night. I 1 tsp chipotle paste 1 tsp smoked paprika always think it’s a very good sign 1 tsp ground cumin of a vegan dish when a non-vegan 2 tsp tomato purée 2 x 400g tins black beans wouldn’t want to add anything. This 1 x 400g tin chopped tomatoes is definitely one of those dishes” 500ml vegetable stock Salt and black pepper, to season 100g drained tinned sweetcorn and translucent, then add the 4. Remove from the heat and Juice of ½ lime red pepper, carrot and celery. season to taste. ½ red chilli, deseeded and Sweat for a few minutes more, 5. To make the salsa, mix finely chopped then add the chipotle paste, together the sweetcorn with A small handful of coriander, smoked paprika, cumin and the lime juice, red chilli and finely chopped tomato purée. coriander. Stir through 2 3. Stir to coat the vegetables teaspoons olive oil. Serve 1. Finely chop the onion, garlic evenly, then add the drained the chilli piping hot, with the cloves and green chillies. black beans, tinned tomatoes salsa on top. 2. Heat 2 tablespoons of oil in a and vegetable stock. Season large saucepan over a medium with salt and black pepper, heat, add the onion, garlic and bring to the boil, then reduce Recipe taken from The green chillies and sauté for 3–4 the heat and simmer for 30 Vegetarian Kitchen by Prue and minutes until the onion is soft minutes, stirring occasionally. Peta Leith (Bluebird, £25) VEGGIE MEALS

Rick Stein’s Lentil, Beetroot & Goats’ Cheese Salad

Serves: 2 as a main course or 4 as a starter Prepare: 15 minutes Cook: 1 hour

175g small beetroots, washed but not peeled 2 tbsps rapeseed oil 1 shallot, finely chopped 1 garlic clove, finely chopped 100g Puy lentils, rinsed 1 fresh thyme sprig Small handful flatleaf parsley, chopped 1 ripe pear 100g goats’ cheese log 2 small handfuls rocket leaves and cut them into wedges. how many you are serving. 4 walnut halves, roughly Set aside. Preheat the grill and grill the chopped 2. Meanwhile, heat the oil in a cheese on one side. Salt and black pepper pan and sweat the shallot and 4. Mix the oil, walnut oil garlic over a medium heat until and vinegar to make the For the dressing: softened. Add the lentils, dressing. Put the lentils in 2 tbsp rapeseed or olive oil 300ml of water, thyme, half a a wide dish, then top with 1 tbsp walnut oil teaspoon of salt and plenty of some rocket leaves. Nestle 1 tbsp sherry vinegar black pepper, then simmer for beetroot wedges and pear 23 minutes. You may need to slices among the leaves 1. Preheat the oven to 190°C/ add a little more water, but the and top with the grilled Fan 170°C/Gas 5. Put the object is for it all to become goats’ cheese and dressing. beetroots on a baking tray absorbed. Leave the lentils Sprinkle over the walnuts and roast them for up to an to cool down, then add the and serve at once. hour, depending on size. They chopped parsley. should be tender to the point 3. Core and slice the pear, Recipe extracted from Rick of a knife when done. Leave leaving the skin on. Cut the Stein’s Secret France (BBC them until cool enough to cheese in half horizontally or Books, £26). Photography by handle, then peel off the skins into 4 slices, depending on James Murphy. VEGGIE MEALS

Elly Curshen’s Spiced Paneer, Spinach & Pea Grain Bowl with Mint Yoghurt Sauce

Serves: 4 Prepare: 5 minutes Cook: 15 minutes

2 tbsps coconut oil 2 x 225g packs of paneer, cut into 2cm cubes 1. Heat the coconut oil in a large warming the pouches of rice 1 garlic clove, peeled and grated frying pan over a medium-high and mixed grains according to or crushed heat. Add the paneer cubes to the packet instructions. If not, 2cm piece fresh root ginger, the pan and fry until golden, in simply add the rice and grains peeled and grated or crushed batches if necessary. Allow the to the pan, separating them 1 tsp cumin seeds paneer to form a crust on each with your fingers to break up 2-4 tbsps tandoori curry paste side of the cubes before turning any clumps as they tumble in. 250g frozen peas, defrosted them over. 5. Add the spinach to the pan, 4 tbsps boiling water 2.This takes about 10 minutes, toss it all together, then cover 2 x 220g pouches of mixed rice but it stops the paneer from with a lid and cook for 2-3 and grains breaking up and also adds a minutes until the spinach has 130g baby leaf spinach lot of important flavour and wilted and everything is piping Lemon wedges, to serve texture. Remove from the pan hot. Meanwhile, make the Red chilli slices, to serve and set aside. mint yoghurt sauce. Place the Naan bread, to serve 3. Lower the heat to medium- yoghurt in a small bowl and stir low then gently fry the garlic, in all the other ingredients. For the yogurt sauce: ginger and cumin seeds for 1 6. Divide the rice and grains 250g Greek-style yogurt or plain minute. Return the paneer to mixture between 4 bowls. coconut yogurt the pan, add the curry paste, Serve with lemon wedges, red 1 tsp ground turmeric stir and fry for 1 minute over a chilli slices and naan bread, 2 tsps lemon juice medium heat. Add the peas alongside the bowl of mint 3 tsps along with 4 tablespoons yoghurt sauce. 1 tsp caster sugar (or to taste) of boiling water and stir 2 heaped tbsps finely chopped everything together. Recipes taken from Green by fresh coriander 4. If you have a microwave, Elly Curshen is on sale now ¼ tsp flaked salt you can speed things up by (£14.99, Ebury Press) VEGGIE MEALS

Melissa Hemsley’s Parsnip Dahl Topped with Roasted Parsnips A big pinch of sea salt and lentils, the chopped coriander black pepper stems and the tomato purée & Pink Pickled and let fry. After a minute, add Onions For the pink pickled onions: the coconut milk, then fill up the 2 large red onions, thinly sliced tin four times with hot water (1.6 Serves: 6 Juice of 2 limes or 4 tbsps litres) and pour in, stirring well. Prepare: 15 minutes vinegar Pop the lid on, bring to the boil Cook: 35 minutes A big pinch of sea salt and immediately turn down to 2 tsps maple syrup (optional) a medium heat and let simmer 4 tbsps ghee or oil for 20 minutes. Stir a few times 5 large parsnips (about 900g) 1. Preheat the oven to fan throughout to make sure the 1 tbsp maple syrup 220°C/200 220°C/Gas 9 and lentils don’t stick. Add more 2 large onions, thinly sliced melt 2 tablespoons of the ghee liquid if you think it needs it or 4 garlic cloves, finely chopped or oil on a large baking tray in if you like your dahl soupier, like 1 thumb of ginger, finely grated the oven. I do. 400g split red lentils, rinsed 2. Meanwhile, mix the spice 5. Meanwhile, scrunch and 2 large handfuls of fresh mix in a small bowl and slice up massage the red onion in a coriander, leaves and stems three of the parsnips into bowl with the lime juice, salt finely chopped separately about 18 wedges, say 5cm × and maple syrup, if using, for 3 tbsps tomato purée 1.5cm, then toss the parsnip 30 seconds, then leave to 1 × 400ml tin of full-fat wedges in the oil on the tray bathe in the salty lime juice. coconut milk with half of the spice mix. Once the lentils and parsnips 200g leafy greens, like chard, Pop in the oven for about in the pan are cooked, add leaves and stems finely chopped 30–35 minutes, tossing halfway the chopped greens, pop the Yoghurt, to serve (optional) through with the maple syrup, lid on so they steam for 3–5 until golden and going crispy minutes until just tender, then For the spice mix: at the edges. taste for seasoning. 1½ tsp ground turmeric 3. In a large pan, fry the onion 6. Serve up each bowl, topped 2 tbsps ground cumin or 1½ in the remaining 2 tablespoons with the roasted parsnips, tbsp cumin seeds, roughly of ghee over a medium coriander leaves, pink pick- ground heat for 10 minutes, stirring led onions and their juices and 2 tbsps ground coriander or 1½ occasionally, while you get on a dollop of yoghurt, if you like tbsp coriander seeds with everything else. Add the 2 tbsps black mustard seeds, remaining half of the spice mix, Recipe Extracted From Eat roughly ground plus the garlic and ginger and Green By Melissa Hemsley A pinch of chilli flakes or fry for 3 minutes. (Ebury Press, £22) Photography chilli powder 4. Add the diced parsnips and by Philippa Langley VEGGIE MEALS

Melissa Hemsley’s Fried Chermoula Cauliflower on Herby Bean Dip with Slaw

Serves: 2 with leftovers Prepare: 10 minutes Cook: 20 minutes

1 medium cauliflower, save the 1 green apple, cut into 2 minutes on each side, then leaves (about 800g) matchsticks add the remaining spice mix 2 tbsps ghee or oil 1 celery stick and leaves, sliced and carefully turn again, coating Sea salt and black pepper 2 tbsps extra virgin olive oil the steaks in the spice. Cook 1 tbsp apple cider vinegar for a further 2 minutes until just For the chermoula spice mix: 1 tsp mustard tender (you could now pop in 2 tsps ground cumin the oven to keep warm). 1 tsp sweet paprika 1. Preheat the oven to fan 4. Meanwhile, mix all the slaw 2 tsps ground coriander 220°C/Fan 200°C/Gas 9. Slice ingredients together with the Chilli flakes or ½ tsp cayenne, two 2–3cm thick steaks off the parsley and coriander leaves in to taste cauliflower and roughly chop a medium bowl and season to the remaining cauliflower florets taste. Blitz all the dip ingredients For the herby bean dip: and the leaves, keeping them in a food processor with the 240g cooked white beans or separate. parsley and coriander stems chickpeas (1 × 400g tin, drained 2. Mix together all the and taste for seasoning. Add and rinsed) ingredients for the chermoula. 2–4 tablespoons cold water 1 garlic clove Put the cauliflower florets in a until nice and thick. Divide the 2 tbsps tahini roasting tray with 1 tablespoon green bean dip between the Juice of 1 lemon of the ghee or oil, half of the plates, drizzle with olive oil and 1 big handful of a mix of fresh chermoula spice mix, sea salt top with the hot cauliflower parsley and coriander, leaves and pepper. Roast in the oven steak and the florets and leaves. and stems roughly chopped for 15–20 minutes, adding the Serve the slaw on top or on separately chopped cauliflower leaves the side. Extra virgin olive oil, to serve halfway through and tossing everything together. Recipe Extracted From Eat For the slaw: 3. Melt the remaining ghee Green By Melissa Hemsley ¼ red cabbage (150g), finely or oil in a large frying pan and (Ebury Press, £22) Photography shredded fry the cauliflower steaks for by Philippa Langley Bakes & Puddings BAKES & PUDDINGS

Prue Leith’s Grapefruit

Serves: 12 Prepare: 30 minutes, plus cooling time Cook: 1 hour

3 pink grapefruit 3 large free-range eggs 450g golden syrup 2. Finely grate the zest of minutes to chill. 50ml double cream one grapefruit. Cut the fruit 6. Trim the excess pastry from 100g coarse fresh white in half and extract the juice. the top of the pastry case, then breadcrumbs Put the grapefruit juice into a fill it with the treacle mixture. 2 tbsps caster sugar saucepan and bring to the boil. Put it directly onto the pre- Boil rapidly until the juice has heated baking sheet in the For the pastry: reduced by about two thirds oven. Bake in the middle of 140g cold unsalted butter, cut and has become syrupy. Peel the oven for 40–50 minutes, into cubes and segment the other two covering it with foil towards the 250g plain flour, plus extra grapefruit, removing all pith. end of cooking if it is browning for dusting 3. To make the filling, whisk too much on top. A pinch of salt the eggs in a medium bowl 7. While the tart is baking, dry 2 large egg yolks until yolks and whites are the grapefruit segments on a 2–3 tbsps iced water smoothly combined, then piece of kitchen paper, then add the golden syrup, cream, place them on a sturdy metal 1. To make the pastry, put the reduced grapefruit juice and baking tray and sprinkle the butter, flour and salt in a large zest, and the breadcrumbs. Stir caster sugar liberally over them. mixing bowl and rub the butter vigorously to combine. Use a kitchen blowtorch to into the flour lightly using your 4. Heat the oven to 190°C/Fan caramelize the sugar. fingertips until the mixture 170°C/Gas 5. Place a baking 8. Remove the tart from the resembles fine breadcrumbs. sheet in the oven to heat oven and allow it to cool Use a butter knife to mix in the up. Grease a 24cm loose- until it is just lukewarm, not egg yolks and enough water to bottomed flan tin. hot. Arrange the caramelized bring it together to a crumbly 5. Unwrap the pastry and roll grapefruit segments on top of dough – it should only just it out as thinly as you can on the warm tart. hold together. Wrap the a dusted surface, ideally to a dough in cling film, and chill it thickness of only 1mm. Line Recipe taken from The in the fridge for at least 1 hour, the greased tin with the pastry, Vegetarian Kitchen by Prue and until firm. then put it in the freezer for 20 Peta Leith (Bluebird, £25) BAKES & PUDDINGS

Flora Shedden’s Chocolate Rye Cake

Serves: 8 Prepare: 20 minutes Cook: 30 minutes

100g dark chocolate, 70% cocoa solids 100g unsalted butter 4 eggs 75g caster sugar 50g light brown sugar 50g rye flour 25g cocoa powder, plus extra for dusting 6 tbsps amaretto or Kahlúa Crème fraîche, to serve

1. Preheat the oven to 160°C/ Fan 140°C/Gas 4. Grease and line a 20cm loose-bottomed cake tin. the rye and cocoa together in a tin from a low height so as not 2. Melt the chocolate and small bowl. With the mixer on to lose any aeration. Bake for butter in a heatproof bowl over a low speed, carefully add the 20–25 minutes, until the cake a half-filled pan of boiling water, cocoa mixture to the eggs, a has nearly set but still has a making sure the bowl doesn’t spoonful at a time. Next, whisk wobble in the middle. touch the water. Alternatively, your chosen booze into the 5. Allow to cool completely in you can do this directly over a cooled chocolate, then pour the tin. Dust with a little cocoa, very low heat, just be sure to this mixture in a slow stream then serve with a big dollop of stir it all the time to prevent the into the egg mixture. crème fraîche. chocolate from burning. Set 4. Turn off the mixer, then aside to cool. stir gently by hand once fully Recipe taken from Aran by 3. In the bowl of a free-standing combined to make sure no Flora Shedden (Hardie Grant mixer, whisk the eggs and chocolate has sunk to the London, £22.00)Photography by sugars until thick and pale. Mix bottom. Pour into the prepared Laura Edwards BAKES & PUDDINGS

Nadiya Hussain’s Ras Malai Cake

Serves: 8 Prepare: 25 minutes Cook: 25 minutes + cooking time

For the cake: 10 strands of saffron, dropped into 4 tbsps of warm milk 250g unsalted butter 250g caster sugar 5 medium eggs, beaten Add the eggs a little at a time, colour. Add the icing sugar 250g self-raising flour making sure to keep whisking. a little at a time, whisking 1 tsp baking powder Then add the flour, baking after each addition, until all powder and saffron milk, and combined. Then pour the For the milk drizzle: fold the mixture until you have cardamom milk through a sieve 100g milk powder a smooth, shiny batter. Divide into the buttercream and whisk 150ml boiling water the mixture between the two until really light and fluffy. Cardamom seeds, removed tins and level the tops. Bake for 5. Once the cakes are totally from the pods and ground 20-25 minutes. cool, place one cake on your 2. Meanwhile, make the milk serving dish and spread an For the buttercream: drizzle by mixing the milk even layer of buttercream 2 cardamom pods, crushed powder with the boiling water over it. Put the other cake on 3 tbsps whole milk in a bowl. Add the ground top. Flip the cake over so the 300g unsalted butter, softened cardamom seeds and mix. As milk drizzle top becomes the 600g icing sugar, sifted soon as the cakes are out of the bottom and sandwiches the oven, drizzle some of the milk buttercream. Spread some To decorate: all over the top of both cakes buttercream evenly across edible rose petals, mixed and leave in the tin for at least the top and the sides and use with 100g roughly chopped 10 minutes before turning them a ruler to level off the edges. pistachios out and removing them to cool Then gently take the rose on a rack. petals and pistachios and 1. Preheat the oven to 170°C/ 3. To make the buttercream, press them into the bottom Fan 150°C/Gas 3 ½. Grease put the crushed cardamom edge of the cake. and line two 20cm sandwich pods in a small bowl of the milk tins. Make the saffron milk. and leave to infuse. Image and text taken from Time Place the butter and sugar in 4. Meanwhile, put the butter To Eat by Nadiya Hussain (£20, a bowl and whisk until light into a mixing bowl and whisk Michael Joseph). Photography and fluffy and almost white. until very soft and light in by Chris Terry. BAKES & PUDDINGS

Nadiya Hussain’s Chocolate Bar Puffs

Makes: 16 Prepare: 15 minutes Cook: 30 minutes

2 x 320g sheets of ready-rolled puff pastry a little flour, for dusting 8 full-size chocolate bars, the kind that lend themselves to being melted, halved 1 egg, beaten Cocoa powder, for dusting

1. Dust your rolling pin with a little flour. Roll out one of the sheets of pastry, leaving it on the backing paper, and pop around the chocolate with between the two trays and it on to a baking tray. Have most of the egg. Now place the pop them into the oven for 30 another baking tray ready close other piece of pastry on top. minutes, switching the trays by. Place the bars evenly in line Using the side of your palm, around halfway so they get on the pastry, 5 across, 3 up, press down gently around the an even bake and even making sure to leave a good cubes of chocolate to attach golden-ness. gap between the pieces of the top to the base. Once it is all 4. Once they are out of the oven, chocolate. There will be one sealed, pop it into the fridge for dust them with a little cocoa extra – you’re welcome, that’s 5 minutes. powder. If you are planning to for you! 3. Preheat the oven to 200°C/ freeze some, don’t dust those 2. Take the second sheet of Fan 180°C/Gas 6. Take the with cocoa. Let them cool, then pastry and roll it out to 1.5cm pastry off the tray and cut out freeze in a freezer bag. bigger on each side than the the little chocolate-filled cubes. other sheet. (This has to go over Brush with the leftover egg. If Image and text taken from Time the chocolate, so it needs a bit you want a slightly more grown- To Eat by Nadiya Hussain (£20, more give.) Brush all the edges up taste, you can sprinkle them Michael Joseph). Photography of the first sheet of pastry with sea salt flakes. Divide them by Chris Terry. BAKES & PUDDINGS

Mary Berry’s Apricot Frangipane Tart

Serves: 8-10 Prepare: 15 minutes Cook: 50 minutes

For the pastry: 175g plain flour, plus extra for dusting 75g cold butter, cubed 25g caster sugar 1 free range egg, beaten

For the flling: 75g butter, softened 75g caster sugar together with your fingertips, if making by hand. 2 free range eggs, beaten until the mixture resembles 5. Arrange the apricot slices 75g ground almonds, plus extra breadcrumbs. Add the sugar over the base of the pastry and for sprinkling and mix in briefly, then add spoon the frangipane mixture ½ tsp almond extract the egg and ½-1 tablespoon of on top, spreading it evenly to 2 x 400g tins of apricot halves water. Mix until the dough just cover the apricots. Sit the tart in natural juice, drained holds together. tin on the hot baking sheet, (reserving the juice), sliced 3. Roll the pastry out on a and cook in the oven for 45-50 and dried floured surface as thinly as minutes until the pastry is crisp possible, about 1-2mm, and use and the tart is golden brown. For the topping: to line a 28cm round, loose- 6. To finish, make a glacé icing About 125g icing sugar, sifted bottomed fluted tart tin that’s by mixing together the icing 1–2 tbsps apricot juice, from 3-4cm deep, making a small lip sugar and apricot juice, adding the tin around the top. Prick the base enough juice to give a pouring of the pastry all over with a fork. consistency and for the icing 1. Preheat the oven to 190°C/ 4. Next make the frangipane to hold its shape. Using a Fan 170°C/ Gas 5, and slip a filling. Place the butter and spoon, zigzag the icing over heavy baking sheet inside to sugar in the food processor the tart and leave to set. heat up. and whizz until creamy. Blend 7. Remove the tart from the tin 2. First make the pastry, either in the eggs, then mix in the and transfer to a serving plate. by mixing the flour and butter ground almonds and almond in a food processor or by hand extract. Alternatively, beat Recipe taken from Mary Berry’s – rubbing the flour and butter together with a wooden spoon Absolute Favourites (£25, Ebury) BAKES & PUDDINGS

Mary Berry’s Malted Chocolate Cake

Makes: 8-10 Prepare: 10 minutes Cook: 25 minutes

30g malted chocolate drink powder 30g cocoa powder 225g butter, softened, plus extra for greasing 225g caster sugar 225g self-raising flour 1 tsp baking powder 4 free range eggs

For the icing: 3 tbsps malted chocolate drink powder cocoa powder into a large bowl, again until smooth, then add the 1½ tbsps hot milk pour over 2 tablespoons of boiling water to give a gloss to 125g butter, softened water and mix to a paste. Add the icing. 250g icing sugar, plus extra the remaining cake ingredients 5. Place one cake on a plate for dusting and beat until smooth. and spread over half the icing. 50g dark chocolate (at least 3. Divide evenly between the Sandwich with the other 50 percent cocoa solids), melted prepared tins and bake in the cake and spread (or pipe) the 1 tbsp boiling water oven for 20-25 minutes. Set remaining icing on top, using About 20 Maltesers, to decorate aside in the tins to cool for 5 the tip of a rounded palette minutes, then turn out on to a knife to create a swirled effect 1. Preheat the oven to 180°C/ wire rack to cool completely. from the centre to the edge of Fan 160°C/Gas 4. Grease 4. To make the icing, measure the cake. Arrange the Maltesers 2x20cm round sandwich tins the malted chocolate drink over the top and dust with icing with butter and line the bases powder into a bowl, add the sugar before serving. with baking paper. hot milk and mix until smooth. 2. Measure the malted Add the butter, icing sugar Recipe taken from Mary Berry’s chocolate drink powder and and melted chocolate and mix Absolute Favourites (£25, Ebury) BAKES & PUDDINGS

Diana Henry’s Cherries in Wine with Cardamom Cream & Rose

Pistachio For the cream: floured surface, shape it into Shortbread Seeds from 4 green a log about 6cm in diameter. cardamom pods Brush with beaten egg, then Serves: 6 300ml whipping cream roll it in pistachios. Carefully Prepare: 25 minutes, plus wrap in foil and chill for 1 hour chilling/ cooling time 1. Put the sugar for the cherries or so. Cook: 20 minutes into a large saucepan with the 4. Preheat the oven to 180°C/ wine, 200ml of water and the Fan 160°C/Gas 4. Cut the log For the cherries: strips of lemon zest. Bring to into biscuits, 3–4mm thick, 250g granulated sugar the boil, stirring to help the and lay them, 2.5cm apart, 600ml Valpolicella, Pinot sugar dissolve, then boil for 8 on baking sheets. Bake for Noir, or other cherryish minutes. Reduce the heat, add 15 minutes – they will just red wine the cherries and simmer for 4 turn a little golden round the 2 broad strips of lemon zest minutes. Lift the cherries out edges – then leave to cool for 900g cherries with a slotted spoon on to a 10 minutes. Carefully lift them 3 tbsps kirsch (optional) tray or rimmed baking sheet; on to a wire rack with a palette Squeeze of lemon juice they will stop cooking if they’re knife: they are very fragile, so (optional) not touching each other. be careful. Before serving, sift 2. Leave the syrup to cool, then a little icing sugar over the top For the shortbread: taste and add a slug of kirsch if and sprinkle on some candied 185g unsalted butter, you want to, or a good squeeze rose petals, if you like. slightly softened of lemon juice; sometimes 5. Grind the cardamom 75g icing sugar, plus more to the syrup needs this to cut the seeds in a mortar, or in a serve, and more for the cream sugar a bit, it depends how eavy bowl with the end of a Pinch of sea salt flakes sweet your cherries are. Put rolling pin. Put the cream in Finely grated zest of the cherries in a bowl and pour a bowl, add the cardamom, 1 unwaxed lemon over the red wine syrup. then whip the cream until 175g plain flour, plus more 3. To make the biscuits, beat it’s holding its shape, adding to dust the butter and icing sugar until icing sugar to taste. Serve the 75g cornflour creamy, then add the salt and cherries with the shortbread 1 tsp rose water zest. With the mixer on a low and cardamom cream. 1 free-range egg, lightly beaten speed, add the flour, cornflour 50g shelled unsalted pistachio and rose water and beat them Recipe taken from nuts, chopped together. Take the dough out a Peach by Diana Henry (£25, Candied rose petals (optional) of the mixer and, on a lightly Mitchell Beazley)