Sunday, 29 November 2015


Peachy Italian salad

6tbsp balsamic vinegar
1tbsp clear honey
2 large,ripe peaches,halved and stoned
15g butter,melted
125g pack mozzarella,drained and cut into 4
2 slices of prosciutto,cut into halves
sprigs of basil,to garnish

For the dressing,simmer the vinegar and honey in a pan for 3-4 mins until thick and syrupy.Taste-if its still a little vinegary,simmer for 1-2 mins more.Lay the peach halves face down on a baking sheet.Brush with butter and cook under a preheated grill for 3-4 mins.Turn over,brush with butter and cook for 2-3 mins more.Put 2 peach halves on each plate.Top each half with one slice of mozzarella and half a slice of prosciutto,then sprinkle with warm dressing and garnish with basil sprigs.

Duo of duck breast with an orange and cherry sauce

2 pack duck breast
15g butter
1 shallot,finely diced
zest of 1 clementine,plus the flesh ,peeled and chopped
4tbsp fresh orange juice
3tbsp cherry jam
fresh orange slices,to serve

Season the duck.Put into a cold frying pan,skin-side down.Turn up the heat to medium and cook for 5-6 mins or until skin is crisp,spooning away the fat as it renders out.Then cook on the other side for 4-5 mins,depending on how you like it.Lift onto a hot serving plate,cover with foil and a clean towel to keep warm,and set aside to rest.Melt the butter in a pan and gently cook the shallot for 2-3 mins until softened.Add the zest,chopped clementine and orange juice.Simmer for 1 min until it starts to thicken.Stir in the cherry jam and cook for a further 1 min,or until it becomes thick and syrupy.Cut the duck into thin,even slices and arrange on a plate.Serve with the sauce and orange slices.

Friday, 27 November 2015


Rosti with salmon

800g baking potatoes,peeled
2 large carrots,grated
3 spring onions,trimmed and chopped
100g butter,melted
120g pack smoked salmon
6tbsp crème fraiche
1tbsp snipped fresh chives

Boil the potatoes whole for 12 mins.Cool grate into a bowl and season.Stir in carrots,spring onions and butter.Heat a large non-stick frying pan.Shape the mixture into 12 flat rounds.Cook 6 at a time for 6-7 mins on each side until crisp.To serve,top each rosti with folded smoked salmon slices,creme fraiche and chives.

Spatchcock turkey

2.5kg turkey with giblets for the turkey rub
3tbsp chopped sage
1tbsp chopped rosemary
1 bay leaf
6 cloves garlic
zest of 2 lemons,plus 1tbsp juice
1tbsp olive oil
for the gravy:
1 onion,finely diced
1 carrot,diced
1 bay leaf
1tbsp olive oil
50g plan flour

Lay the turkey on a chopping board,breast-side down.Using a sharpe knife,cut along both sides of the backbone,then remove and set aside.Open the turkey out flat.Trim off any fat.Turn the bird over.Press down on either side of the breast until the breast bone cracks.Flatten the bird and tuck the wing tips under.Lay on a rack set over a rimmed baking tray.Preheat the oven to 180c/160c fan/gas 4.In a processor,blend the ingredients for the rub until it resembles pesto.Season well.Pat the rub over the turkey.Roast for 50 mins,until cooked.To test,pierce the thickest part of the thigh with a swewer.If the juices run clear, it's done.If they are slightly pink,return to the oven for 10 mins,then test agin.Repeat till done.Remove from tray and wrap in foil to rest.Do not wash the tray.Put the back bone and giblets (not the liver) in a pan with 1L water,boil then simmer for 30 mins.Strain.Keep the stock.Discard the bone and giblets.For the grave,sweat the onion,carrot and bay leave in the oil in a pan over a low heat for 10 mins.Discard the bay leaf.Add a little hot stock to the tray.Using a non-metallic spatula to scrape up the flavour-packed bits stuck to the base.Add to the onion mixture with the flour and cook for 1 min,stirring.Take off the heat and stir in all the stock.Bring to a boil,stir until thickened.Simmer for 5-10mins,stirring,until smooth.Carve the turkey and serve with the gravy.



Garlic is my favourite so when I spotted these recipes I'd thought I would share.

Artichoke & garlic soup

1-2 whole bulbs garlic
6tbsp olive oil
1 onion, chopped
150g Antipasti chargrilled Artichokes,chopped
600ml veg stock
2tsp chopped fresh thyme leaves,plus extra to serve
cayenne pepper,to serve

Preheat the oven to 200c/180c fan/gas 6.Halve the garlic bulbs horizontally.Drizzle 2tbsp of the oil onto the cut sides.Roast,cut sides up,on a baking try for 40mins.Cook the onion in the remaining oil in a pan for 5mins.Add the artichokes and cook for 5mins.Squeeze the cloves from the roasted bulbs into the pan.Add the stock and thyme.Simmer for 10mins.Blitz with a hand-held blender until smooth.Top with thyme and cayenne.

Garlic naans

100ml milk
2tbsp veg oil
225g plain flour,plus extra for kneading
1/2 tsp baking powder
2tsp sugar
2tbsp garlic-infused oil
Mix the milk and veg oil together and set aside.Sift the flour and baking powder into a separate bowl.Add the sugar and a pinch of salt,then gradually mix in the milk and oil mixture.Knead the dough on a lightly floured work surface for 8mins until smooth,adding extra flour if the dough is sticky.Heat the grill to medium and preheat a baking tray.Divide the dough into 6 balls.Roll each one out into a teardrop shape the thickness of a £1 coin.Brush the naan breads with garlic oil.Grill on the tray for 1-2mins on each side until browned.Serve

Garlic-studded Camembert

Preheat the oven to 200c/180c fan/gas 6.Remove the plastic wrapper from a camembert and return the cheese to its box.Slice 1 large clove garlic.With a sharpe knife,make slits in the top of the cheese and insert the garlic slices and 10 sprigs fresh thyme.Drizzle with 1tsp olive oil and put the box lid back on.Put on a baking tray and bake for 10-12mins until cheese is melted.Serve.

Garlic breadsticks

Preheat oven to 200c/180c fan/gas 6.Put a Asda chosen by you easy share pizza base in a bowl.Add  2 cloves garlic,crushed,and 1tsp dried rosmary.Knead together.Divide into 24 and roll each into a breadstick.Put on a lined baking tray and bake for 8mins.