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Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil
leaves
3. Salmon with young garlic & tomato sauce
Ingredients
1 bulb of fresh young garlic (if you cant find young garlic, substitute with 2 chopped
cloves of garlic and 1 sliced bulb of fennel)
1 punnet ripe cherry tomatoes
1 lemon
olive oil
4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources
a few sprigs of fresh mint
a few sprigs of fresh dill
Method
Slice the bulb of garlic into thin wedges, then squash the tomatoes. Halve the lemon, then
slice half finely.
Add a good drizzle of oil to a hot frying pan and fry the garlic until it softens and
caramelises. Add the tomatoes and cook till they soften.
In another pan, heat oil on a medium-high heat. Season the salmon and cook, skin-side
down, for 3 minutes. Turn, add the lemon slices to the pan, and cook for 2 minutes, or till
the salmon is done to your liking.
Pick, finely chop and stir the mint and dill through the sauce, then tip over the salmon
fillets and serve.
4. Pizza Calzone
Filled with mushrooms, spinach and melted mozzarella
Ingredients
1 quickest tomato sauce
300 g spinach leaves , washed and spun dry
2 x 125 g good-quality mozzarella pieces , torn into pieces
Method
First, make your quickest tomato sauce to the pan and stir. Cook for a few minutes, then
add the spinach (in batches if you need to) and stir again. Simmer away the liquid until
youre left with a thick, tasty mixture thats not too moist (otherwise it will burst through
the dough when youre cooking the calzone).
Divide the mushroom and spinach mixture evenly between the four pizza bases and
spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To
make your calzone, carefully lift the far edge of the pizza dough and pull it over the top
towards you you basically need to fold it in half (imagine it looking like a big Cornish
pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side
on a floured baking tray (use two if you need to), pizza stone or granite slab.
Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed
up and golden on top and the filling is hot.
5. Amaretti biscuits
Classic Italian after-dinner treats and suitable for gluten-free guests, too.
Ingredients
unsalted butter , for greasing
4 large free-range egg whites
350 g caster sugar
350 g ground almonds
30 ml amaretto liqueur
icing sugar
Method
Preheat the oven to 170C/gas 3, and grease and line two baking sheets.
In a bowl, whisk the egg whites until firm. Gently fold in the sugar, almonds and
amaretto to make a smooth paste.
Using a teaspoon or a piping bag, place dollops of the mixture on the trays, 2cm apart.
Bake in the oven for 10 to 15 minutes, or until lightly golden. Transfer to a wire rack to
cool, before dusting with icing sugar.
6. Easy pancakes
Ingredients
3 large free-range eggs
125 g plain flour
250 ml milk
unsalted butter
Method
Place the eggs, flour, milk and 1 pinch of sea salt in a liquidiser and blitz until smooth,
then pour into a bowl. Leave to one side for 15 minutes.
Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter
(or a drizzle of olive oil if you want to be healthier) and let it melt. Tilt the pan so the
butter coats the surface.
Pour in 1 ladle of the batter. Lift the pan off of the heat and tilt it so that the batter spreads
all over the base. Place the pan back on the heat for 1 to 2 minutes, or until it starts to
come away from the sides and you can remove it easily from the pan.
Once golden underneath, flip the crpe over and cook for a further minute until cooked
through. Serve straightaway with your favourite topping.
Tips
I sometimes mix it up and swap 75g of plain flour for wholemeal to give my pancakes
lovely texture and flavour. To make more American-style pancakes, swap the plain flour
for self-raising, dolloping ladlefuls of batter into the pan without spreading it around the
base.
7. White peach cordial (drink)
Ingredients
1 kg white peaches
2 vanilla pods
250 g golden caster sugar
1 lemon
Method
Halve and destone the peaches. Halve the vanilla pods lengthways and scrape out the
seeds.
In batches, place the peaches in a food processor or blender, skin included, and blitz to a
pure.
Spoon the peach pure into a pan and stir in the sugar, lemon juice and vanilla seeds.
Bring to a simmer over a low heat and let it bubble away for 20 minutes, or until
thickened.
Using a funnel, carefully pour the warm cordial into sterilised bottles or jars, then seal
and store in a cool place until ready to use.
8. Vanilla pear drop (drink)
Ingredients
50 ml Grey Goose vodka
30 ml freshly squeezed lemon juice
For the pear and vanilla syrup:
1 pear , sliced
200 g caster sugar
9. Reuben-ish sandwich
Ingredients
2 big slices rye bread , 1cm in size
low fat mayonnaise
3 heaped tablespoons sauerkraut
1 fresh red chilli , deseeded and finely sliced
3 slices pastrami
a few gherkins
60 g Swiss cheese
1 handful watercress leaves , to serve.
Method
Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread
one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2
of the slices, and top with a couple of slices of pastrami. Top with the remaining
sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.
Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted
and dribbling.
Stack the sandwich together, adding a few watercress leaves and finishing with the final
slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in!
10. French-style chicken
Ingredients
1.8 kg higher-welfare chicken
For the marinade
1 onion , finely chopped
bulb of garlic , smashed
1 small bunch of fresh rosemary , leaves picked and finely chopped
4 fresh bay leaves
4 tbsp white wine vinegar
For the Florentine potatoes