Skin the chorizo, if using, and cut into slices about 5mm thick. If using bacon, cut into batons, about 2 1/2cm long by a generous 5mm thick and wide. Pick over and wash the salad leaves, and dry thoroughly. Place in a large salad bowl. Heat the oil in a wide frying pan over a generous heat, and...
In a large saucepan cook the onion and garlic gently in the butter, without browning, until tender. Add the celeriac, parsnip, beetroot and half the tomatoes. Mix in the sugar, 3tbsp of vinegar, 300ml stock, salt and pepper. Stir and bring to the boil, then cover and leave to simmer for 40...
FILLING 2 lg Eggs 400 g Drained pumpkin or squash -puree 1 1/2 ts Ground cinnamon 1/2 ts Ground ginger 1/2 ts Ground allspice 1/2 ts Salt 250 ml Double cream 120 ml Maple syrup Place a baking sheet in the oven and heat to 220C/425F/gas 7. Line a deep 23cm pie plate or...
TO SERVE Extra Parmesan cheese; -freshly grated Cut the squash into 1cm cubes, discarding skin and seeds. In a heavy-based saucepan, large enough to take all the ingredients with room to spare, cook the onion in half the butter until tender, without browning.Meanwhile bring...
Cut the tough central stalk out of the cabbage, then shred thinly. Spread out in a colander, and sprinkle with the salt. Turn, then leave to drain for 30 minutes. Rinse under the cold tap and pat dry with kitchen paper. Mix the vinegar with the water and sugar. Heat the oil in a wok or a large...
If using fresh spinach, wash and cook lightly. If using frozen leaf spinach, just let it thaw. Either way, drain thoroughly squeezing out water. Heat the oil in a frying pan and saut‚ the onion until browned. Add the butter and when melted, add the spinach, garlic and mushrooms. Cook over a...
If using fresh corn, cut the kernels off the cob straight into a saucepan. Scrape down the cob, still over the pan, to extract juices. Put frozen sweetcorn straight into the pan. Add the butter, spring onions, salt and pepper and 4tbsp water. Cover and cook over a low heat for 15 minutes,...
Snip off the stems of the sorrel leaves and discard. Shred the leaves finely. Heat the butter in a pan and add the sorrel. Stir over a moderate heat until the sorrel dissolves to a rough pur‚e. Stir in the cream and any cooking juices or a splash of fish stock if using. Return to the heat and...
TO SERVE Rye bread or other good -bread; lightly toasted A handful of fresh herbs; -(eg basil, parsley, ; chives, chervil), ; finely chopped ; (optional) Salt and freshly ground -black pepper 2 150 g young...
Preheat the oven to 145C/288F/gas 1 1/2.Separate the cloves of garlic and peel, but leave whole. Season the inside of the chicken with salt and pack in as many cloves as will fit. Smear about half the butter over the opening and the cloves that are peeking out. Season the chicken with more salt...
