Moules marinière with cream, garlic and parsley

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

Ingredients
- 1.75kg/4lb mussels
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- 15g/½oz butter
- a bouquet garni of parsley, thyme and bay leaves
- 100ml/3½fl oz dry white wine or cider
- 120ml/4fl oz double cream
- handful of parsley leaves, coarsley chopped
- crusty bread, to serve



Method
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with lots of crusty bread.

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How to cook sea bream with garlic and rosemary

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2

Ingredients

- 1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets)
- 6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)
- 1 small dried chilli (or to taste)
- a few sprigs fresh rosemary
- pinch of sea salt
- 2 tbsp dry white wine
- 50ml/2fl oz good-quality, fruity, extra virgin olive oil
To serve
- chopped parsley
- 1 lemon, quartered


Method

1. Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).
2. Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together at the edges.
3. Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so).
4. Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.
5. Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
6. Place the fish in a roasting tray. Place in the preheated oven and roast for 8-10 minutes.
7. When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides.
8. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.

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How to make roast chorizo chicken

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 4

Ingredients

- 500g/1lb 2oz new potatoes, such as Charlotte
- 1-2 tbsp rapeseed or olive oil
- salt and freshly ground black pepper
- 8 skinless and boneless chicken thighs (approximately 500g/1lb 2oz)
- 1 tsp smoked paprika
- pinch ground cinnamon (optional)
- handful fresh thyme sprigs or 1 tsp dried thyme
- 115g/4oz piece dried chorizo sausage
- 4 ripe tomatoes (or about 150g cherry tomatoes)
- 2 garlic cloves
- handful flat leaf parsley


Method

1. Preheat the oven to 220C/425F/Gas 7. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks). Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes.
2. Cut the chicken thighs in half, add the smoked paprika and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside.
3. Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds.
4. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper.
5. Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way, until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges
6. Scatter the dish with a handful roughly chopped parsley, and serve.

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Squid and prawns with chilli and marjoram

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

Ingredients

- 3 tbsp olive oil
- 1 red chilli, seeds removed and finely chopped
- 1 unwaxed lemon, zest and juice only
- 1 garlic clove
- small bunch parsley, leaves only, finely chopped
- 2 tbsp finely chopped marjoram leaves
- 350g/12oz prepared squid (defrosted if frozen), sliced into rings
- 20 raw peeled king prawns (defrosted if frozen)
- 1 tsp sea salt flakes or ½ tsp fine salt


Method

1. Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil - this is a moment of fragrant joy.
2. Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2-3 minutes, or until the seafood is just cooked through.
3. Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so. Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram.

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How to make chicken stir-fry

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 2

Ingredients

- 1 chicken or vegetable stock cube or similar
- 2 nests egg noodles
- 100g/3½oz Tenderstem broccoli, cut into finger-lengths
- 2 skinless chicken breasts (or you can use pork tenderloin)
- 200g/7oz mushrooms, shiitake or chestnut, halved or quartered
- 1 red onion, thickly sliced
- 1 red pepper, deseeded and thickly sliced
- 1 garlic clove, thinly sliced
- thumb-size piece fresh root ginger, thinly sliced
- 1 tbsp vegetable or sunflower oil
- ½ tsp dried chilli flakes
- 3 tbsp hoisin sauce, mixed with 2 tbsp water
- 1-2 tsp sesame oil
- handful cashew nuts or peanuts


Method

1. Bring a pan of water to the boil, add the stock cube and let it dissolve. Add the noodles and bring back up to the boil.
2. Add the broccoli and boil for two minutes until the broccoli and noodles are just tender, then drain, rinse with cold water and set aside in the colander.
3. Cut the chicken into strips, and prepare the mushrooms, onion, pepper, garlic and ginger.
4. Heat one teaspoon of the vegetable oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for two minutes over a high heat until browned.
5. Take the chicken out of pan, and set aside on a plate while the vegetables are cooked.
6. Return the pan to the heat and add the remaining oil. Add the peppers, onions and mushrooms. Stir and cook for couple of minutes until just tender, but still brightly coloured, and the mushrooms are just browned.
7. Add the garlic, ginger and chilli flakes then sizzle for a few seconds till fragrant.
8. Tip in the drained noodles, broccoli and the chicken and stir-fry until the noodles are hot. Add the hoisin sauce and water mixture, then mix so everything is coated in the sauce. If the noodles seem a bit dry, add a splash more water. To finish, drizzle with the sesame oil, scatter with the roasted nuts and serve immediately.

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How to make Shortcut sausage meatballs

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

Ingredients
- 450g/1lb Italian sausages
- 2 tbsp garlic oil
- 4 fat or 6 spindly spring onions
- 1 tsp dried oregano
- 4 tbsp white wine or vermouth
- 2 x 400g/14oz cans chopped tomatoes
- 2 bay leaves
- salt and freshly ground black pepper, to taste
- fresh parsley (optional)


Method

1. Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. Your final tally should be around 40.
2. Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first.
3. When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently.
4. Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.
5. Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper if you like.
6. During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.
7. Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve.

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How to make pea and ham soup

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 2-4

Ingredients

- 1 tbsp vegetable oil or mild olive oil, or butter if you prefer
- 1 medium onion, finely chopped
- 1 large potato (about 250g/9oz), peeled, cut into small cubes
- salt and freshly ground black pepper
- 300g/10½oz frozen petits pois or garden peas
- 400ml/14fl oz chicken stock, or vegetable stock if preferred
- 200ml/7fl oz semi-skimmed or whole milk
- 100g/3½oz thick cut, good quality ham
- small handful fresh mint leaves, optional


Method
1. Heat the oil or butter in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil.
2. Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent.
3. Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes until all of the peas have floated to the top of the stock and are tender and bright.
4. Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham.
5. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty.
6. To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves, if using.

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How to make an omelette

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

Ingredients

- 2 medium courgettes
- 200g/7oz asparagus spears
- 8 large eggs
- salt and freshly ground black pepper
- handful fresh dill, roughly chopped
- 1 tbsp extra virgin olive oil, plus a little drizzle to finish
- 1 garlic clove
- bunch spring onions
- 100g/3½oz round goats’ cheese
- ½ unwaxed lemon, zest only



Method
1. Preheat the grill to high (250-275C/480-520F). Slice the courgettes in quarters lengthways, and chop into smallish chunks. Cut the asparagus into short lengths, discarding the last 5cm/2in or so of each stalk.
2. Beat the eggs with some salt and pepper and most of the dill.
3. Heat the oil in a medium frying pan, approximately 23cm, and fry the courgette over a high heat for two minutes or so to soften them, stirring often. Add the asparagus and cook for two minutes, until bright green and just tender and the courgette is browned here and there.
4. Meanwhile, crush the garlic and finely slice the spring onions. Cut the cheese into small chunks.
5. Add the garlic and two-thirds of the spring onions to the pan, grate in most of the lemon zest, fry for one minute, then pour in the eggs and scatter in half the cheese.
6. With the pan over a medium heat, cook the omelette slowly, stirring gently to allow the runny egg on top to meet the heat of the pan. The egg will start to set like ribbons. When the egg is softly set all the way through, and slightly runny on top, remove from the heat.
7. Scatter the omelette with the rest of the onions and cheese, then grill for two minutes or until just golden-brown.
8. Finish with the rest of the dill and lemon zest, and a drizzle of extra virgin olive oil of you like, then serve in wedges.

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How to make a tomato sauce

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 8 servings
Vegetarian

Ingredients

For the basic tomato sauce
- 5 garlic cloves
- large bunch fresh basil
- 4 tbsp extra virgin olive oil, plus more to serve
- 2 tbsp tomato purée
- 4 x 400g/14oz cans chopped plum tomatoes
- 1 tbsp caster sugar
- salt and freshly ground black pepper
For the sausage meatballs variation
- 2 herby pork sausages per person
- 1 tsp olive oil, for frying
- ¼ tsp dried crushed chillies per person (optional)
- spaghetti, cooked according to packet instructions
- freshly grated parmesan, to serve
For the creamy mascarpone sauce variation
- 1 tbsp mascarpone per person
- spaghetti, cooked according to packet instructions
- basil leaves, to serve



Method

1. For the basic tomato sauce, thinly slice the garlic and finely chop the basil stalks.
2. Heat the oil in a wide saucepan or large frying pan, then add the garlic and basil stalks and sizzle for one minute, without colouring them. Stir in the tomato purée.
3. Tip in the chopped tomatoes, and sugar, then season with a generous amount of salt and pepper. Simmer for five minutes until the sauce is rich and thick. Stir in the basil leaves just before the end.
4. For the sausage meatballs variation, cut the sausage skin and squeeze the meat from the sausages, pinching it into small meatballs as you squeeze.
5. Heat the oil in a non-stick frying pan, then add the sausage meatballs and fry for 10 minutes or until browned all over and cooked through. Season with the chillies.
6. Stir in some of the tomato sauce then bring to a simmer.
7. Add cooked pasta to the sauce, stirring to coat it in the sauce. Add two tablespoons of the pasta cooking water to thin down the sauce. Serve with freshly grated parmesan.
8. For the creamy mascarpone sauce variation, stir in the mascarpone until melted. Stir in cooked pasta to coat it in the sauce. Add two tablespoons of the pasta cooking water to thin down the sauce. Season to taste and serve scattered with basil leaves.


Top recipe tip
The basic tomato sauce can be kept in the fridge for a week, or frozen for up to a month.

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How to make pesto

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



Ingredients
- 125g/4½oz pine nuts
- 125g/4½oz parmesan cheese, cut into small chunks
- 1 large bunch fresh basil leaves
- 1 clove garlic, crushed with the flat side of a knife
- 200ml/7fl oz extra virgin olive oil
- salt and freshly ground black pepper
- squeeze lemon juice


Method
1. Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant.
2. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper.
3. Blend for a few seconds until it begins to come together and is smooth.
4. Taste the pesto for seasoning, and add a squeeze of lemon juice if you like.
5. If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze.

Top recipe tip

For a change, try using pecorino cheese instead of parmesan, it has a lovely citrus flavour which works well in the pesto. Or reserve 25g/1oz of the toasted pine nuts and stir them through at the end to give the pesto more texture. There are various types of pesto, including walnut, rocket, spinach and many more.

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Stir fried chicken with black bean sauce

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


Ingredients
- 2 tbsp sunflower oil
- 1 red onion, thinly sliced
- 2 red peppers, seeds removed, sliced
- 1 garlic clove crushed
- 2 red finger chillies, seeded and finely sliced on the diagonal
- 4 small chicken breasts skinned and sliced into long strips
- 4 spring onions cut into 4cm/1-2in slices
- 1 tsp cornflour
- 6 tbsp blackbean sauce from jar
- 2 tbsp dry sherry
- 75ml/3fl oz water
- 1 tbsp chopped fresh coriander



Method
1. Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes.
2. Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender.
3. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly.
4. Serve with boiled or steamed rice

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