Lemon and pomegranate couscous

Ingredients

• 1 large or 2 small pomegranates
• 200g/7oz couscous
• 250ml/9fl oz pints boiling chicken stock or water
• sea salt and freshly ground black pepper
• 2 lemons, juice only
• 6 tbsp olive oil
• 4 tbsp chopped, fresh mint or coriander

Preparation method

1. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
2. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.
3. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely.
4. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste.
   
   
   
   
   

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Tabbouleh

Ingredients

• 25g/1oz bulgar wheat
• 2 large, ripe vine tomatoes
• large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped
• small bunch fresh mint leaves, washed, dried, finely chopped
• 1 small red onion, peeled, finely chopped
• 2-3 tbsp freshly squeezed lemon juice
• 2-3 tbsp extra virgin olive oil
• sea salt flakes
• 4 ready-made flatbreads, to serve

Preparation method

1. Place the bulgar wheat into a small bowl and cover with 50ml/2fl oz of boiling water. Stir, then set aside for 20 minutes, or until the bulgar wheat has absorbed all of the water.
2. Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water.
3. When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl.
4. Add the parsley, mint and onion to the tomatoes and mix well until combined.
5. When the bulgar wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgar wheat to the tomato mixture.
6. Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid.
7. To serve, divide the tabbouleh equally among four serving plates. Place one grilled flatbread alongside each.
   
   
   
   
   

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Tzatziki

Ingredients

• 350g/12oz Greek yoghurt
• 1 cucumber
• 2 tbsp lemon juice
• 2 cloves of garlic, grated finely
• dash of extra virgin olive oil
• paprika, for sprinkling

Preparation method

1. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.
2. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
3. Perfect for dipping your aubergines in. (See recipe for puréed Aubergine and Garlic Dip.)
   
   
   
   
   

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Cornbread

Ingredients

• 375g/13oz plain flour
• 225g/8oz cornmeal
• 1 tsp salt
• 4 tsp baking powder
• 110g/4oz sugar
• 480ml/17fl oz milk
• 2 free-range eggs
• 110g/4oz butter, melted, plus extra for greasing
• small tin sweetcorn kernels, drained (or use fresh sweetcorn)
  
  

  Preparation method

  1. Preheat the oven to 200C/400F/Gas 6. Grease 23cm/9in square baking pan with melted butter.
  2. In a large bowl, combine all the ingredients together except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn.
  3. Stir to combine thoroughly, then pour into the prepared baking pan. Bake for about 20 minutes in the top of the oven. (Alternatively, you can bake these in a muffin tray lined with paper cases.)
  4. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.
     
     
     
     
     

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Garlic pitta bread

Ingredients

• 8 pitta breads
• 25g/1oz butter
• 2 cloves garlic, peeled and crushed
• 1 chilli, seeded and finely chopped

Preparation method

1. Make a few slits on one side of each pitta bread without cutting all the way through. Heat a ridged griddle and warm the pittas through or place them under a hot grill.
2. Meantime, melt the butter in a small pan and add the garlic and chilli, warm through making sure not to let the mixture burn.
3. Brush each warmed pitta with the infused butter, cut into slices and serve with chilled drinks.
   
   
   
   
   

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'Tex-Mex' chilli beans

Ingredients

• 400g/14oz tin of baked beans
• 1 tsp brown sugar
• ½ tsp cumin
• ½ tsp chilli powder
• 1 tsp balsamic vinegar

Preparation method

1. Strain the beans and place in a saucepan over a medium heat.
2. Add the sugar, spices, vinegar and water. Heat through for five minutes and pour into a bowl to serve.
   
   
   
   
   

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Potato salad

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
4-6
Vegetarian
In Season


Ingredients

- 2 tbsp walnut pieces (optional)
- 1 tbsp tarragon or cider vinegar
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp walnut oil
- 1 tsp honey
- flaked sea salt and freshly ground black pepper
- 900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
- 1 tbsp chopped fresh tarragon leaves
- 1 large shallot, finely chopped
- 2 tbsp chopped cornichons or gherkins (optional)

Method

1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.

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How to make Coleslaw

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


Ingredients

- 450g/1lb white cabbage
- 1 small onion (optional)
- 1 small carrot (optional)
- 30g/1oz sugar
- a pinch of cayenne or chilli powder
- 30g/1oz plain flour
- 2 eggs, yolks only
- a good knob of butter
- 175ml/6fl oz whole milk
- 55ml/2fl oz red wine vinegar
- 1-2 tsp English mustard

Method


1. Grate or shred the cabbage and carrots and onions (if you're using them). Put them in a big bowl and set aside.
2. Mix the sugar, cayenne and flour in a bowl that will go into your double boiler. Season well with salt and pepper. Now whisk in all remaining ingredients except the mustard, in the order in which they are listed. In the meantime, heat the water in the bottom of the double boiler.
3. Put the bowl over the heat and start whisking. Do not stop for more than a few moments while the mixture is cooking. Cooking will take something like 15 minutes, and you will know that the sauce is done when it's thick enough to coat the back of a spoon. Strain into a clean bowl to eliminate any lumps, and whisk in the mustard. (Use the larger amount if you want a hotter result, the smaller if you want just a mustardy accent.)
4. Toss the slaw with half the dressing and toss. If it needs more, add it in small doses till you've reached the desired consistency. Serve immediately or leave, covered, in the fridge, for 1-2 days with 1 or 2 tosses every day.

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Couscous salad

Preparation time: less than 30 mins
Cooking time: no cooking required
Serves 4-6
Vegetarian


Ingredients

- 225g/8oz couscous
- 1 bunch fresh parsley, chopped
- 1 bunch fresh coriander, chopped
- 1 red onion, very finely chopped
- 1 lemon, zest and juice
- ½ cucumber, de-seeded and finely diced
- 30g/1oz sunflower seeds, toasted
- 30g/1oz sesame seeds, toasted
- 4 tbsp olive oil
- salt and freshly ground black pepper


Method

1. Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes.
2. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
3. Serve at room temperature.

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Paneer and vegetable skewers

Preparation time: 30 mins to 1 hour
Cooking time: 10 to 30 mins
Makes 6 skewers
Vegetarian

Ingredients

For the marinade
- 125ml/4½fl oz Greek-style yoghurt
- small knob fresh ginger, peeled and roughly chopped
- 2-3 garlic cloves, peeled and finely chopped
- salt, to taste
- ½ tsp chilli powder, or to taste
- 1 tsp garam masala
- 2 tbsp lemon juice, or to taste
- 2 tbsp vegetable oil
- 1 tbsp gram flour (also called chickpea flour)
- 1 tsp cumin powder
- seeds of 6 green cardamom, ground
For the skewers
- 300g/10½oz paneer, cut into 2.5cm/1in cubes
- 1 large onion, cut into 2.5cm/1in cubes
- 1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes
- oil, for greasing
- 6 wooden skewers, soaked for an hour
- 2 tbsp butter, melted, for drizzling
- chaat masala (a dried spice mixture available from Asian grocers), to sprinkle

Method

1. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.
2. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
3. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.
4. Sprinkle with chaat masala and serve. They are also great served with a green chutney.

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Baba ganoush

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


Ingredients

- 2 aubergine, peeled and chopped
- 6 tbsp olive oil
- ½ red onion, finely chopped
- 2 garlic cloves, crushed
- 1 large bunch fresh basil
- splash olive oil
- 1 loaf ciabatta
- extra olive oil, to brush


Method

1. Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften.Add the garlic and fry for two minutes
2. Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear.
3. Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl.
4. Serve the aubergine mixture with the griddled bread.
Top recipe tip
You can cook the whole aubergine over the barbecue until the outside is charred and the inside is soft to the point of collapse.Scoop out the insides and blend with the onion and garlic.

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How to make BBQ sauce

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Makes ½pint
Vegetarian

Ingredients

- 1 small onion, chopped
- 3 cloves garlic, crushed
- olive oil
- 1 red chilli, finely chopped
- 1 tsp fennel seeds, crushed
- 55g/2oz dark brown sugar
- 50ml/1¾fl oz dark soy sauce
- 300ml/10fl oz tomato ketchup
- salt and pepper

Method


1. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.
2. Add the soy sauce and ketchup and season with salt and pepper.
3. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages.

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Pickled cucumber

Preparation time: over 2 hours
Cooking time: no cooking required
Serves 4
Vegetarian


Ingredients

- 1 whole cucumber, peeled
- 1 tsp salt
- 60ml/2fl oz white vinegar
- 50g/2oz sugar
- 7.5cm/3in fresh root ginger
- 4 stem ginger in sugar syrup

Method

1. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
2. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl.
3. Grate the fresh root ginger. Cut the stem ginger into thin slices.
4. Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well.
5. Decant into a plastic container. Refrigerate overnight or for a few hours before serving.

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Summer salad

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


Ingredients


- 250g/9oz baby broad beans, pods removed
- 300g/10½oz baby carrots, scrubbed, green bases left on
- 1 bunch radishes, trimmed, cut in half
- 100g/3½oz fresh peas, pods removed
- Small handful fresh mint leaves, torn
- 6 lemon balm leaves, torn (optional)
- Small bunch fresh chives
- Large handful fresh, young curly-leaved parsley leaves, chopped
- 1 Little Gem lettuce, or similar crisp lettuce, core removed, leaves separated
For the vinaigrette
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 heaped tsp caster sugar
- Pinch sea salt flakes
- 3½ tbsp sunflower oil
- 3½ tbsp olive oil
- Salt and freshly ground black pepper


Method


1. Cook the beans in a pan of salted, boiling water for 2-3 minutes, or until tender. Drain well, then refresh in cold water and peel away the outer membranes.
2. Cook the carrots in a pan of boiling water for 3-4 minutes, or until just tender. Drain well, then refresh in cold water.
3. Place the cooked beans and carrots, the radishes, peas, mint leaves, lemon balm leaves (if using), chives, chopped parsley and lettuce leaves, into a bowl and mix well to combine. Set aside.
4. For the vinaigrette, whisk together the white wine vinegar, mustard, sugar and salt in a bowl until smooth and well combined. Gradually whisk in the sunflower oil and olive oil until the mixture has thickened and is glossy. Season, to taste, with salt and freshly ground black pepper.
5. To serve, drizzle the vinaigrette over the summer salad and mix well to coat the leaves. Divide equally among four serving plates.

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Sweet potato wedges

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


Ingredients

For the wedges
- 2 sweet potato, cut into wedges
- 4 tbsp olive oil
- 1 tbsp thyme leaves
- salt and freshly ground black pepper
- chervil, to garnish


Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper.
3. Roast in the oven for 15-20 minutes, until lightly browned.
4. Serve in a warm bowl and garnish with chervil.

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Wild rice salad

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

Ingredients

- 100g/3½oz broad beans, podded
- 3-4 tbsp extra virgin olive oil
- 1 lemon, juice only
- 1 garlic clove, crushed
- pinch chilli flakes
- 175g/6oz wild rice, cooked according to packet instructions
- 1 ripe avocado, peeled, stone removed, sliced
- 3 spring onions, sliced
- 4 radishes, sliced
- 2-3 handfuls micro cress

Method


1. Cook the broad beans in a pan of boiling water for 3-5 minutes. Drain and refresh in cold water. When cool enough to handle, remove the skin from each bean, use your nail to slit the skin, then pop out the bright green bean.
2. Whisk the olive oil, lemon juice, garlic and chilli flakes together in a bowl and season, to taste, with salt and freshly ground black pepper.
3. Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve.
Top recipe tip
Add some chicken or chargrilled slices of haloumi.

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Chargrilled courgette with basil, mint, chilli and lemon

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4-6
Vegetarian


Ingredients


- 6 courgettes, ends trimmed, cut into long strips
- 1-2 tbsp extra virgin olive oil, plus extra for dressing
- 1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes)
- sea salt and freshly ground black pepper
- ½ lemon, juice only
- handful fresh mint, roughly chopped
- handful fresh basil, roughly chopped


Method

1. Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper.
2. Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper.
3. Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil.

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Warm potato salad with shallot dressing

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 1
Vegetarian


Ingredients


- 6 new potatoes, preferably Charlotte, Ratte and truffle
- salt
- 30ml/1¼fl oz olive oil, plus extra for drizzling
- 1 banana shallot, very finely chopped
- 25ml/1fl oz chardonnay vinegar
- 2 thyme sprigs, leaves only
- 1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf)


Method


1. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes.
2. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves.
3. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes.

Top recipe tip

If you can't get hold of the three types of potatoes mentioned, just use any three providing they are slightly different in colour. The same goes for the vinegar - simple white wine vinegar will also work in the dressing.

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Cherry tomato, marinated feta and basil skewers

Preparation time: overnight
Cooking time: no cooking required
Makes 40
Vegetarian


Ingredients


- 350g/12oz feta (enough to make 40 squares)
- 120ml/4fl oz extra virgin olive oil
- 1 unwaxed lemon, zest only
- 2 tsp freshly chopped oregano
- 1 tsp cracked black pepper
- 40 cherry tomatoes
- large bunch of basil
- 40 long skewers

Method


1. Cut the feta into 40 even squares and place in a bowl. Pour over the olive oil; add the lemon zest, oregano and cracked black pepper. Leave to marinate for at least 2 hours or preferably overnight.
2. To assemble, take a skewer and place a cherry tomato first, follow with a cube of the feta. You could prepare the skewers to this stage in advance, just keep refrigerated.
3. Finish each one with a basil leaf. Skewer one tip of the leaf then the other tip so it looks like a little sail. Repeat until you have forty skewers.

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Potato, fennel and basil salad

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 1
Vegetarian


Ingredients


- 1 tbsp olive oil
- 150g/5½oz Anya potatoes (or other small potatoes), boiled until tender, drained and halved lengthways
- ½ fennel bulb, finely sliced
- ½ lemon, juice only
- salt and freshly ground black pepper
- small handful fresh basil leaves, to garnish

Method


1. Heat the oil in a frying pan over a medium heat and fry the potatoes until golden-brown.
2. Add the fennel and lemon juice and stir well. Season with salt and freshly ground black pepper and cook until the fennel is tender.
3. To serve, place the warm salad onto a plate and garnish with basil leaves.

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