Intense chocolate cookies

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 12
Vegetarian


Ingredients

- 125g/4oz dark chocolate
- 150g/5¼oz plain flour
- 30g/1oz cocoa, sifted
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 125g/4oz unsalted butter, softened
- 75g/2½oz light brown sugar
- 50g/2oz caster sugar
- 1 tsp vanilla extract
- 1 free-range egg, cold from the fridge
- 350g/12¼oz dark chocolate chips

Method

1. Preheat the oven to 170C/325F/Gas 3.
2. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
3. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
4. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
5. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
6. Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them.
7. Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
8. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

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Basic tomato and basil sauce for pasta

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 6
Vegetarian

Ingredients

- 3 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 3 x 400g cans of chopped tomatoes
- ¼ - ½ tsp dried chilli flakes
- 2 tsp balsamic vinegar
- 2 tsp sugar
- 1 large handful basil leaves, torn into small pieces
- Salt and freshly ground black pepper
- Grated parmesan cheese, to serve


Method

1. Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.
2. Serve spooned over cooked pasta with plenty of parmesan cheese.

Top recipe tip

Substitute the following as you prefer: - 250g/9oz tub of mascarpone or cream cheese, either alone or with strips of smoked salmon - chopped black olives and marinated artichokes - fried bacon and mushrooms - prawns, capers and chopped parsley - chopped chicken, red onion and red peppers, fried in olive oil - fried slices of chorizo sausage, chopped black olives and pieces of mozzarella cheese

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Pizza dough base

Preparation time: over 2 hours
Cooking time: no cooking required
Makes 6 x 8 inch pizza bases
Vegetarian

Ingredients

For the dough
- 650g/1lb 5oz Italian 00 flour (strong white flour)
- 7g sachet of easy-blend yeast
- 2 tsp salt
- 25ml/1fl oz olive oil
- 50ml/2fl oz warm milk
- 325ml/11fl oz warm water


Method


1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
4. Preheat the oven to its highest setting.
5. Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter.
6. Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
7. Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.

Top recipe tip

You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the freezer before proceeding with the recipe.

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How to make Pizza dough base

Preparation time: over 2 hours
Cooking time: no cooking required
Makes 6 x 8 inch pizza bases
Vegetarian

Ingredients

For the dough
- 650g/1lb 5oz Italian 00 flour (strong white flour)
- 7g sachet of easy-blend yeast
- 2 tsp salt
- 25ml/1fl oz olive oil
- 50ml/2fl oz warm milk
- 325ml/11fl oz warm water


Method


1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
4. Preheat the oven to its highest setting.
5. Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter.
6. Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
7. Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.

Top recipe tip

You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the freezer before proceeding with the recipe.

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Basic braised mince

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Makes 2 x 1kg/2lb 4oz batches of mince

Ingredients

- 3 tbsp vegetable oil
- 3 onions, peeled, chopped
- 6 garlic cloves, peeled, chopped
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 1 kg/2¼lb beef mince
- 1 x 400g/14oz can chopped tomatoes
- 1 tbsp Worcestershire sauce
- 3 beef stock cubes


Method


1. Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside.
2. Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned.
3. Transfer the browned mince to the pan containing the onions, garlic and herbs.
4. Repeat the process twice more with the remaining oil and the remaining batches of mince. (NB: Overloading the pan will not speed things up because the pan will lose heat, so take your time.)
5. Return the pan containing the cooked mince and vegetables to a medium heat. Add the canned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer.
6. Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved.
7. Add the stock to the beef and tomatoes mixture and bring to a simmer. Simmer for one hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened.
8. The braised mince can be eaten straightaway, served with rice or spaghetti.
9. To make cottage pie: Spoon half of the mince into a baking dish, top with about 750g/1lb 10oz mashed potato and bake at 190C/375F/Gas 5 for 30 minutes, until bubbling and golden-brown on top.
10. To make chilli: Stir a can of kidney beans in chilli sauce into half of the mince mixture and warm through. Serve with soured cream, tortillas and guacamole.
11. The remaining mince can be set aside to cool, then frozen or chilled in the fridge until needed (it can be kept in the fridge for up to three days).

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spaghetti bolognese

Preparation time: less than 30 mins
Cooking time: over 2 hours
Serves 4

Ingredients

- 50g/1¾ oz butter
- 70g/2½ oz pancetta
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 2 large mushrooms, finely chopped
- 2 bay leaves
- 400g/14oz minced beef or lamb
- 200ml/7fl oz whole milk
- 220ml/7¾fl oz crushed tomatoes or passata
- 200ml/7fl oz red wine
- 200ml/7fl oz vegetable stock
- pinch freshly ground nutmeg
- spaghetti or tagliatelle, cooked according to packet instructions
- grated parmesan cheese, to serve

Method

1. Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender.
2. Turn up the heat and tip in the minced beef or lamb, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through.
3. Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally.
4. To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated parmesan and serve.

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Homemade fish fingers

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients

- 3 tbsp plain flour
- 1 large free-range egg, beaten
- 50g/1¾oz golden breadcrumbs (if not available, substitute with 30g/1oz fresh white breadcrumbs mixed with 20g/½oz easy-cook polenta)
- 500g/1lb2oz thick skinless fish fillets (salmon, cod, haddock or other white fish), cut into 4 or 8 thick pieces
- 3 tbsp sunflower oil
- salt and freshly ground black pepper

Method

1. Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish.
2. Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate.
3. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively, use an electric deep-fat fryer heated to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.)
4. Remove the fish with a spatula and drain on kitchen paper.
5. Serve the fish fingers with slices of freshly buttered bread and pots of ketchup on the side.
Top recipe tip
To freeze the fish fingers, live a baking tray with cling film and place the uncooked fish fingers on top. Cover with cling film and freeze for 2 hours, or until completely frozen, then transfer to freezer bags. The fish fingers can be cooked from frozen (follow step 3).

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