Gently fry the garlic in the oil in a thick bottomed pan for a few minutes but don’t let it brown. Add the rice and stir well to coat all the grains in the oil. Add the tomato puree and stir to mix. Add the stock and the tomatoes. Bring to the boil, stir once […]
Ingredients: 4 or 5 Potatoes, sliced thinly Maldon sea salt and black pepper 4 Cloves garlic, crushed 1 Onion, thinly sliced 4 Bay leaves Chicken or vegetable stock Method: Jumble the potatoes in a shallow baking dish with the salt and pepper, garlic onion and bay. Spread them out in the dish so they are […]
Ingredients: 2 Large beef tomatoes 2 Cloves garlic Selection of fresh herbs (basil, rosemary, thyme, parsley) Handful of fresh breadcrumbs Large handful of grated parmesan Salt & pepper Method: Preheat oven to 180C. Slice tomatoes in half across the way. Fry (cut side down) in olive oil until caramelised. This will take 10 mins or […]
Rinse the cabbage well in a colander. In a large heavy pan, fry the onion gently in the butter and oil until it starts to soften – about 5 minutes. Add the drained (but still wet) cabbage, apple, sugar, vinegar, ground cloves and season. Cover tightly and cook over a very low heat for about […]
Ingredients: 1kg Pumpkin or other squash such as butternut, peeled, deseeded and cut into chunks 3 tbsp Olive oil Salt and black pepper 2 Garlic cloves chopped 6-8 Sage leaves, roughly chopped 150ml Double cream 50g Parmesan grated Method: Heat oven to 200C. In a large gratin dish, toss the pumpkin or butternut squash with […]
Turkey is important but so are the sides, this is a great way to elevate simple carrots to something special by adding an orange and thyme glaze to make them shiny and very tasty
Ingredients: 150g Puy lentils 1/2 Red onion, finely chopped 1 Dessertspoon olive oil 225ml Chicken or vegetable stock Sprig rosemary Salt and pepper Method: Fry onion in oil for 5 mins. Stir in the lentils, add liquid and rosemary but no salt at this stage. Put lid on and simmer for 30-40 mins until all […]
Ingredients: 1 large Cauliflower, cut into florets 2-3 medium Potatoes, peeled and cut into wedges 8 tbsp Veg oil 3 medium Onions, finely chopped 5cm piece of Ginger, grated 2 medium Tomatoes, finely chopped 1 Green chilli, finely chopped 1/2 tsp Turmeric 1/2 tsp Ground coriander 1/2 tsp Salt 1/2 tsp Garam masala A grating […]
Ingredients: 2 Large celeriac roots, 1.5kg total weight, peeled and chopped into fat chunks 4 Large potatoes, peeled and chopped Thick slice of butter 125ml Whipping or double cream 2 tbsp Dijon or grain mustard Method: Cook celeriac in boiling salted water for 30-40 mins until tender. Do the same with the potatoes. Drain both […]
Cook the potatoes in salted water until tender. Drain and return to the heat briefly to dry out. While the potatoes are cooking, warm the milk in a pan with the spring onions. Simmer on a low heat until the onions are soft. Turn the heat out and leave to infuse. Once the potatoes have […]