Moroccan-style barbecued leg of lamb#

Ingredients

50g butter, melted
3 tbsp olive oil
2 tsp each ground cumin, coriander and praprika
1 tbsp thyme leaves
3 garlic cloves, crushed
zest and juice 1 lemon
1 tsp harissa
2½ kg leg of lamb, butterflied
For the sauce
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt

Method

1. Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
2. Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
3. Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
4. Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
5. Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
6. For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

Mexican corn on the cob#

Ingredients

4 corn cobs
100g butter, softened
zest 1 lime
2 tsp chopped fresh chilli or 1 tsp chilli powder, mild or hot, depending how spicy you like it
lime wedges, to serve

Method

1. Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
2. Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

Winter Pimm's punch#

Ingredients

500ml Pimm's
500ml brandy
1½ l apple juice
ice
2 cinnamon sticks
apple, sliced
orange, sliced

Method

Combine the Pimm’s and brandy with the apple juice in a jug filled with ice, cinnamon sticks and a sliced apple and orange.

Balsamic steaks with peppercorn wedges#

Ingredients

For the steaks
2 tbsp balsamic vinegar
2 tsp concentrated liquid beef stock
3 garlic cloves, finely grated
1 tbsp wholegrain mustard
1 tbsp clear honey
2 tbsp olive oil, plus extra for brushing
6 sirloin steaks, about 5cm thick
salad or peas, to serve (optional)
For the wedges
1½ kg medium potatoes, such as King Edward, cut into wedges
3 tbsp sunflower oil, plus extra for greasing
1 tbsp thyme leaf
2 tsp green peppercorns, crushed 

Method

read more .......

Winter tuna Niçoise#

Ingredients

450g waxy potatoes, unpeeled and thickly sliced
2 tbsp plus 2 tsp olive oil
4 eggs
1 tbsp red wine vinegar
2 tbsp caper, rinsed
50g SunBlush or sundried tomatoes in oil, finely chopped
½ red onion, thinly sliced
100g baby spinach
2 x 160g or 200g cans yellowfin tuna steak in springwater, drained

 

Method

1. Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
2. Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
3. In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

Bread in four easy steps#

Ingredients

500g granary, strong wholewheat or white bread flour (I used granary)
7g sachet fast-action dried yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey 

Method

1. Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.
2. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
3. Oil the loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
4. Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

Tangy couscous salad Tangy couscous salad#

Ingredients

300g couscous or bulghar wheat
vegetable stock
2 courgettes
1 tbsp olive oil
100g feta cheese, crumbled
20g pack parsley, chopped
juice 1 lemon

Method

1. Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
2. Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.

Summer couscous salad#

Ingredients

250g couscous
250ml vegetable stock, boiling
400g can chickpeas, drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgettes, sliced on the slant
300g small vine-ripened tomatoes, halved
250g pack halloumi cheese, thickly sliced and then halved lengthways
For the dressing
125ml olive oil
3 tbsp lime juice
2 large garlic cloves, finely chopped
2 tbsp chopped fresh mint
½ tsp sugar 

Method

read more .......

Beef, cheese & broad bean quesadillas#

Ingredients

140g frozen broad beans, podded if you want
2 sirloin or rump steaks, weighing about 450g/1lb in total
1 tbsp olive oil, for brushing
200g medium cheddar, grated
8 flour tortillas
1 jalapeño pepper, chopped
1 large tomato, chopped
2 tbsp chopped coriander
salsa, to serve (optional

Method

1. Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.
2. Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.
3. Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.
4. Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.

Salt & pepper prawns#

Ingredients

2 tbsp cornflour
vegetable oil, for deep frying
24 large king prawns, peeled and deveined, with tails
pea shoots or baby salad leaves, to serve (optional)
For the spice mix
1 tbsp Sichuan peppercorns
4 black peppercorns
2 tbsp sea salt flakes
large pinch of chilli flakes
For the dipping sauce
1 garlic clove, crushed
1 tbsp chopped coriander leaves
1 small red chilli, finely chopped
2 tbsp caster sugar
juice 3 limes
1 tbsp fish sauce

Method

read more ......

Pea, pancetta & potato salad

                  

                                                                               

Ingredients

800g baby new potatoes
300g frozen peas
140g pancetta di cubetti
juice ½ lemon
handful each basil and mint, chopped

Method 

read more......