Roast Chicken with Gravy#

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Ingredients

    1.4-1.6kg (3-3 1/2lbs) chicken, cleaned
    Zest of 1 lemon
    1 clove garlic, crushed
    1 tbsp freshly chopped herbs e.g. thyme, parsley
    1 onion, halved
    Freshly ground black pepper
    1 Knorr Chicken Gravy Pot
     3 tbsp olive oil

• Key info

  • Difficulty › Easy
  • Prep time › 10 mins
  • Cook time › 1 ½ hrs
  • Serves › 4
  •  

    Method

      read more..........

Sicilian-style Cauliflower with Wholemeal Pasta#

                                                          

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Ingredients

• Salt, as needed, plus 10g
• Freshly ground black pepper
• 3 1/2 tbsp chopped fresh flat-leaf parsley
• 3 1/2 tbsp pine nuts, toasted
• 2 tsp fennel seeds, optional
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tbsp capers
• 1 tbsp honey
• 2 tbsp sultanas
• 65ml white wine vinegar
• 190ml water
• 2 cloves garlic, smashed
• 1 large shallot, sliced into thin rings
• 450g 2-cm cauliflower florets
• 4 1/2 tbsp extra-virgin olive oil, plus more as needed
• 350g wholemeal penne
• 1 1/2 tbsp grated Pecorino Romano, plus more as needed
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  Key info

  • Difficulty › Easy
  • Prep time › ¼ hr
  • Cook time › ½ hr
  • Serves › 4 to 6 

  • Method

      1) Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente - tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
    
    2) Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons of oil, 2 tsp salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer cover and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
    
    3) Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

Roasted tomato, basil & Parmesan quiche#

Ingredients

• 300g cherry tomatoes
• drizzle olive oil
• 50g parmesan (or vegetarian alternative), grated
• 2 eggs
• 284ml pot double cream
• handful basil leaves, shredded, plus a few small ones left whole for scattering

For the pastry

• 280g plain flour, plus extra for dusting
• 140g cold butter, cut into pieces
•   Prep: 40 mins Cook: 40 mins

  Skill level

  Easy

  Servings

  Serves 8 
  
  

  Method

  1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  3. In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
  4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  5. When you remove the tart case from the oven, take out the tomatoes, too.
  6. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Beef Wellington#

Ingredients

• a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
• 3 tbsp olive oil
• 250g/ 9oz chestnut mushroom, include some wild ones if you like
• 50g/ 2oz butter
• 1 large sprig fresh thyme
• 100ml/ 3½ fl oz dry white wine
• 12 slices prosciutto
• 500g/1lb 2oz pack puff pastry, thawed if frozen
• a little flour, for dusting
• 2 egg yolks beaten with 1 tsp water
•   Cook: 1 hr - 2 hrs

  Skill level

  For the keen cook

  Servings

  Serves 6 
  
  

  Method

  1. Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  2. While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
  3. Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
  4. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
  5. Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
  6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Muffin-topped winter beef stew#

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For the stew

• 500g braising steaks, cut into bite-sized chunks
• 2 tbsp plain flour, seasoned with pepper and a little salt
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 450g carrots, cut into chunks
• 2 large parsnips, cut into chunks
• 1 bay leaf
• 2 tbsp sundried or regular tomato paste
• 300ml red wine or extra stock
• 450ml vegetable stock
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  Cooking time

  Prep: 20 mins Cook: 2 hrs, 30 mins

  Skill level

  Easy

  Servings

  Serves 2 adults and 2-3 children
  
  

  Method

  1. Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over – it’s easiest to do this in batches. Remove with a slotted spoon and set aside.
  2. Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.
  3. Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge  before topping and baking. Take out of the oven and increase the temperature to 190C/fan 170C/gas 5.
  4. To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.

White chocolate crème brûlée#

Ingredients

• 568ml pot double cream
• 100g Green & Black's white chocolate, broken into pieces
• 1 vanilla pod, split or 1 tsp vanilla extract
• 6 egg yolks
• 2 tbsp golden caster sugar, plus extra for topping

• Cooking time

  Prep: 15 mins Cook: 20 mins

  Skill level

  Moderately easy

  Servings

  Serves 8
   

  Method

  1. Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
  2. Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
  3. To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.