recipes

• To make the saffron liquid, soak 20 threads of saffron in a scant tablespoon of boiling water for 30 minutes.
• To make the rice pudding, combine the milk, sugar, zest, cinnamon stick, vanilla pod and seeds and saffron liquid in a
• large, heavy-based saucepan over a medium heat.
• Bring to the boil, then stir in the rice and boil briskly for a minute, stirring.
• Lower the heat and simmer very gently for about an hour, or until the rice is creamy and the milk has been absorbed.
• If you have a heat-diffuser, this is the time to use it.
• You don’t need to stir constantly – especially for the fi rst 20 minutes or so – but you do need to keep an eye on it to make sure the rice doesn’t catch and burn on the bottom of the pan.
• Remove the pan from the heat and allow to cool for a few minutes.
• Meanwhile, whisk the egg yolk with 2-3 tablespoons of the cream, then whisk this into the rice.
• Leave to cool completely – you can speed this up by scraping it into a bowl set in cold water.
• Fish out the bits of vanilla pod and cinnamon stick.
• Whip the rest of the cream to stiff peaks.
• Fold it into the cold rice, then cover with cling film and chill for up to 2 hours.
• For the spiced apricots, combine the sugar and water in a medium saucepan and heat gently until the sugar has dissolved.
• Bring to the boil, then lower the heat and simmer for 5 minutes.
• Stir in the Sauternes, then add the apricots, together with the cardamom, cinnamon stick, lemon zest and juice.
• Simmer gently for 10-15 minutes, or until the apricots are tender.
• Use a slotted spoon to transfer them to a bowl and, when they are cool, carefully slip off their skins.
• Cook the syrup until reduced by one-third.
• Strain through a sieve to remove the aromatics, then pour over the apricots and transfer to the fridge for at least
• an hour, until chilled.
• If you want to be fancy, serve individual portions in pretty glasses.
• Top with the apricots and fl owers (if using.)
• Otherwise, serve at the table in attractive bowls with the apricots on the side.
• Either way, we sometimes like to warm the apricots, which makes a lovely contrast with the chilled creamy rice.

• Preheat the oven to 200ºC.
• Arrange the peppers, shallots and garlic on a foil-lined baking tray and rub with a little oil.
• Roast for 25 minutes, turning once, until the skins blister and char.
• Remove the peppers from the oven and transfer them to a shallow bowl.
• Cover with cling fi lm and leave to steam for 10 minutes, which loosens the skins and makes them easier to peel.
• Continue roasting the garlic for another 5 minutes, then transfer it to a different bowl.
• Lower the oven temperature to 160ºC. and continue roasting the shallots for a further 10 minutes, then remove them from the oven and add to the bowl with the shallots.
• When all the vegetables are cool enough to handle, peel away the skins from the peppers and pull out and discard the seeds and membranes.
• Slice the peppers into wide strips, making sure you retain any of the roasting juices.
• Squeeze the garlic out of its skins and set aside to make the dressing.
• Peel away the shallot skins and slice the soft roasted fl esh in half.
• Transfer all the roasted vegetables, together with any juices, to a mixing bowl.
• Heat a tablespoon of oil and a tablespoon of butter in a frying pan and saute the courgette slices over a medium-high heat for a few minutes, turning regularly, until they colour a deep golden brown.
• Transfer to the mixing bowl, along with the roasted tomatoes.
• Add a little more butter and oil to the pan and heat to a sizzle.
• Add the Turkish bread and season with salt and pepper.
• Fry over medium heat, turning regularly, until it starts to crisp and colour.
• Add the pepper paste and saute for a further 3-4 minutes, until the bread has absorbed the paste and colours a reddish brown.
• Remove from the pan and set aside for a moment.
• Lower the heat and add the extra-virgin olive oil to the pan.
• Add the reserved garlic and the capers and saute for a minute or two, squishing the garlic to a paste.
• Don’t allow it to brown.
• Add the sherry vinegar and lemon juice and increase the heat to a simmer.
• Let it bubble for a few minutes then pour onto the vegetables.
• Add the bread to the bowl, along with the basil leaves and lamb’s lettuce, and toss everything together very gently.
• Taste and adjust the seasoning if need be, then serve warm or at room temperature with cool, creamy yoghurt.

• Preheat the oven to 200 0C (400 0F).
• Scatter the hazelnuts into a small baking tray and roast in the oven for 8–10 minutes, or until the skins darken and they start to smell toasty.
• Tip into a tea towel and rub away the skins.
• Chop the nuts roughly and set aside.
• Scrub (or peel) the carrots well, leaving the tops and wispy end bits attached.
• Make sure you winkle out any bits of soil that can lodge in and around the stalks.
• Arrange the carrots in a heavy-based roasting tin, drizzle with honey and pomegranate molasses, scatter on the thyme leaves and season well.
• Toss them with the oil and roast for 25–30 minutes, or until well browned and cooked through.
• A little crunchy caramelization around the skinny ends is a good thing
• Remove from the oven and set aside.
• While the carrots are roasting, make the dressing.
• Put all theingredients in a clean jar with a lid and shake together.
• In a large mixing bowl, combine the shallot, dandelion leaves, dates and hazelnuts.
• Add the warm carrots and enough dressing to coat everything lightly.
• Add the crumbled cheese and serve straight away, ideally while the carrots are still warm.

• Heat the oil in a large saucepan and fry the leek over a low heat for 8-10 minutes, until soft and translucent.
• Add the garlic, cumin, harissa, honey and thyme and cook for a few more minutes, until the leeks are well coated and the spices are aromatic.
• Add the cannellini beans, tomatoes, vegetable stock, salt and pepper and bring to the boil.
• Lower the heat and simmer gently for 15 minutes.
• Shred the chard leaves and add them to the pan.
• Simmer for 5–8 minutes, or until they are wilted and soft.
• When ready to serve, grill or toast the bread and place a slice in the base of each bowl.
• Ladle in the soup and top each bowl with the capers and hard-boiled eggs.
• Drizzle with a little oil, garnish with coriander leaves and serve straight away.

• Blend raspberries to a purée and pass through a sieve to remove seeds.
• Place in a saucepan and bring to the boil.
• In a separate saucepan, add the sugar and 25ml of the water and bring to the boil.
• Cook until sugar starts to change to a light brown colour.
• When the sugar has changed colour, pour into the just-boiled purée.
• Mix the cornflour with the remaining 25ml of water and add to the saucepan, then whisk until fully incorporated.
• Place in a bowl and cover with cling film and allow to cool until needed.
• For the soufflé, butter ramekins, then coat with some sugar, shaking out any excess.
• Place ramekins in the freezer.
• In another bowl whisk the egg whites, making sure this is grease free or they will not stiffen.
• When they have started to form, sprinkle over half of the sugar and whisk again.
• Just before the whites are at stiff peak, sprinkle over the rest of the sugar.
• Stop whisking when the whites are shiny
• Take one third of the whites and beat into the cold raspberry base making a smooth paste.
• With a spatula, gently fold the remaining egg whites, until completely folded into the base.
• Tip the soufflé mix in to the ramekins and tap them to release air bubbles.
• Using a palette knife scrape the excess off the top of the ramekins.
• Wipe butter around the inside edge of the ramekins to ensure the soufflé doesn’t stick and dust with sugar.
• Place the ramekins on a tray and bake in the oven for 7-8 minutes at 180°C.
• Remove from the oven and dust with icing sugar.

• For the goat ragu, add the oil to a heavy-based pan and fry the mince.
• When caramelised add the diced shallots, garlic and thyme then fry.
• Add the tomato paste and toast off. Add the fresh tomatoes and chicken stock.
• Simmer for around 1 hour ensuring liquid is reduced and sticky.
• Remove from the heat, add soy sauce and rice vinegar.
• Season to taste.
• For the mash, wash potatoes and roast in the oven until golden.
• Pass through a fine sieve to remove every lump.
• Add cream, butter and egg yolks .
• Beat and season.

For the risotto base,

• in a heavy-based saucepan melt the butter and add the finely diced shallots and garlic.
• Cook for 20 minutes on a low heat until soft and translucent.
• Pour in the arborio rice and stir.
• Allow the rice to snap – this means the starch is releasing.
• Add the white wine and reduce.
• Add the stock, ladle by ladle, cooking slowly, until the rice is al dente.

For the haddock:

• Stud the shallots with bay leaves and cloves.
• Pour the milk into a large saucepan and add all haddock ingredients.
• Lightly poach the fish in the saucepan for 6-7 minutes.
• Remove fish and pick into large chunks, ensuring there are nobones.

For the garnish,

• Warm the risotto in a saucepan.
• Finish with crème fraîche, chives, peas and Parmesan.
• Add fish and let the residual heat of the risotto warm the fish through, but do not overcook the fish.
• Season to taste and garnish with fresh chervil or other herbs of your choosing.

• In 2-quart slow cooker, combine refried beans, pinto beans, chili powder, and salsa. Cover and cook on low for 3–4 hours or until mixture is hot and blended.
• Preheat oven to 400°F. Place tortilla chips on a large rimmed baking sheet and set aside. Pour bean mixture evenly over chips. Sprinkle with tomato, chile, and cheeses. Bake for 15–20 minutes until cheeses melt and begin to bubble. Sprinkle with cilantro and serve.

• In a 2-quart slow cooker, combine cabbage, onion, garlic, vinegar, honey, and salt.
• Stir to combine, then cover and cook on low for 7 hours or until cabbage and onions are tender.
• Drain the cabbage mixture; then return it to the slow cooker.
• Add remaining ingredients; stir to combine.
• Cover and cook on low for 2–3 hours longer or until cheeses melt.
• Stir to blend, and serve.

• Cut wings into three pieces; reserve tips for Chicken Stock .
• In heavy duty food storage bag, combine remaining ingredients except sour cream; mix well.
• Add chicken wings and seal bag.
• Place bag in baking dish; refrigerate for at least 8 hours, up to 24 hours.
• When ready to prepare, pour chicken and half of marinade into 3-quart slow cooker.
• Cover and cook on low for 6–7 hours or until chicken is tender.
• While wings are cooking, place remaining marinade in small saucepan.
• Bring to a simmer over high heat, then reduce heat to low and cook for 10–15 minutes, stirring frequently, until mixture is syrupy.
• Let cool for 15–20 minutes, then combine with sour cream and chill; serve as a dipping sauce.