Bloomsbury Cooks

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STRAWBERRIES AND CREAM ICE CREAM

Recipe from Ice Cream by Benjamin Vear

There are good reasons why strawberry is one of the three most popular flavours of ice cream on the planet (alongside vanilla and chocolate, of course). At their best, strawberries are sweet, juicy, vivid in colour and rich in flavour. With the addition of lemon juice to enhance the flavour, clotted cream and a sprinkle of black pepper, this recipe will leave you wanting more.

300g strawberries, washed and hulled 1 teaspoon lemon juice 100ml whole milk 200ml double cream 6 large free-range egg yolks 150g caster sugar 1 tablespoon clotted cream 1 teaspoon freshly ground black pepper

Put the strawberries, along with the lemon juice and a teaspoon of water in a blender or food processor and blitz until they are completely liquid and free of lumps. Pass the fruit through a fine sieve to remove any unwanted seeds and set aside.

Pour the milk and cream into a saucepan and place over a low-to-medium heat. Bring to a simmer, stirring frequently to ensure that the mixture doesn’t burn; do not allow it to boil. Let it simmer for about 5 minutes, then remove from the heat and set aside, remembering to stir occasionally.

Place the egg yolks and sugar in a mixing bowl and whisk together, using a hand or electric mixer, until you have a pale, thick and glossy paste. Bring the milk mixture back up to a simmer, then gradually pour it into the egg mixture, whisking all the time, until it is well incorporated.

Return the mixture to the saucepan and cook for about 10 minutes on a low-to-medium heat, stirring constantly, to prevent it from curdling, until it has thickened enough to coat the back of the spoon. Remove from heat. Stir in the strawberry purée and the clotted cream and scrape the bottom of the pan to ensure that the mixture has combined, then whisk with an electric mixer for 5 minutes.

Pour the mixture into a bowl or large jug and leave it to cool at room temperature. Then cover it with cling film and place it in the refrigerator to chill for at least 1 hour.

Following the manufacturer’s instructions, pour the chilled ice cream mixture into your ice cream maker and set it to churn. Once it has finished churning, decant the partially frozen ice cream into a freezer-friendly container, mix in the black pepper and leave it in the freezer to set solid.

Remove the ice cream from the freezer about 15 minutes before serving so that it can soften slightly.

Ice Cream by Benjamin Vear ǀ Absolute ǀ £20

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ROAST DUCK BREAST WITH MINI ROAST POTATOES, TURNIPS, BEETROOT AND CARROT PURÉE

Recipe from Social Suppers by Jason Atherton

This is a lovely autumnal dish featuring a mixture of humble but delicious root vegetables, all of which have a nutty, earthy sweetness that goes beautifully with the duck breasts.

Serves 4

4 duck breasts sea salt and freshly ground black pepper For the potatoes and vegetables 3 tablespoons duck or goose fat 2 small garlic cloves, peeled and finely crushed 4 sprigs of thyme, leaves only 1 teaspoon sea salt ¼ teaspoon freshly ground black pepper 12–16 mini potatoes, rinsed 4 small golden beetroot 4 carrots, peeled and thinly sliced 8 baby turnips 200ml Duck Jus  2 tablespoons olive oil

First, roast the potatoes. Preheat the oven to 200°C/Gas Mark 6. Melt the duck fat in a saucepan, then add the garlic, thyme, salt and pepper. Take the pan off the heat. Place the potatoes in a roasting tray, pour over the duck fat mixture and toss to coat. Roast the potatoes in the hot oven for about 45–60 minutes, until they are golden brown and cooked through.

Roast the golden beetroot on a baking tray in the same oven, for around 25 minutes or until soft. Remove and allow to cool before removing the skin. Cut each beetroot into 4 or 5 pieces and set aside.

Next, make a carrot purée. Put the carrots into a pan and pour in enough cold water to cover. Add a generous pinch of salt to the pan then bring the water to the boil. Reduce the heat and simmer the carrots for about 15–20 minutes until they are soft. Drain the carrots, reserving a little of the cooking water, and tip them into a food processor. Blend to a smooth purée, adding a tiny splash of cooking water if necessary. Pass the purée through a fine sieve into a bowl. Cover with cling film and refrigerate if making in advance.

Wash the turnips well and place in boiling salted water for 10 minutes or until soft. Drain and set aside until needed.

Lower the oven temperature to 190°C/ Gas Mark 5. Score the skin of the duck breasts then season well with salt and pepper. Put the breasts, skin side down, in a cold ovenproof pan then place the pan over a very low heat. Gently cook the breasts for about 8 minutes until the fat beneath the skins has been rendered and the skins are golden brown and crisp. Flip the duck breasts over to cook the flesh side for about 2 minutes until golden brown. Place the pan into the hot oven to finish off cooking. Roast for about 3–4 minutes until the breasts are cooked to medium-rare. They should feel slightly springy when pressed. Remove the pan from the oven and rest the breasts for 4–5 minutes.

Heat the duck jus in a small pan. Reheat both the turnips and the beetroot in separate pans with a little olive oil. Gently reheat the carrot purée in a small pan.

Slice the duck breasts. Place spoonfuls of carrot purée on plates and top with duck slices. Arrange the roast potatoes, beetroot and turnips around them and spoon over the duck jus.

Social Suppers by Jason Atherton ǀ Absolute ǀ £25

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SUMPTUOUS OLD-FASHIONED

Recipe from Roast by Marcus Verberne

50ml whisky infused with cinnamon and orange twist 1 sugar cube 5ml chocolate bitters 1 cocktail cherry 1 orange slice, cut from half an orange orange twist, to garnish 1 cocktail cherry, to garnish 3 squares dark chocolate, to serve

To make this cocktail you will need to infuse the whisky first. Place four cinnamon sticks and six orange twists in a bottle of whisky and leave to infuse for two days. Decant the whisky into a clean bottle or carafe, removing the cinnamon and orange first. Place the sugar cube in an old-fashioned glass. Add the chocolate bitters to dampen it, then add the cherry and orange slice and crush together to release the fruit oils. Add plenty of ice cubes, pour in half the whisky and stir until a few ice cubes have melted, then add the rest of the whisky. Stir again until the glass is very cold, then garnish with the orange twist and cherry and enjoy the chocolate while sipping the cocktail.

Roast by Marcus Verberne ǀ Absolute ǀ £25

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COURGETTES & MANCHEGO ON TOAST

Recipe from A Year at Otter Farm by Mark Diacono

A lunch or supper that takes 5 minutes to prepare and shows off courgettes at their best. Any basil will be good here, but Greek basil sets everything off perfectly to my taste.

Serves 2

4 small-medium courgettes 3 tbsp olive oil 4 slices of bread, ideally sourdough 10g Manchego or other hard cheese A small handful of Greek basil Sea salt and freshly ground black pepper

Cut the courgettes into 5–10mm slices. Warm the olive oil in a frying pan over a medium-high heat. Add the courgettes and cook until well coloured on the flat sides, stirring to prevent burning.

In the meantime, toast the bread.

Pile the courgettes onto the toast slices and season with salt and pepper as you like. Shave the Manchego over using a vegetable peeler and sprinkle with the basil.

A Year at Otter Farm by Mark Diacono ǀ Bloomsbury ǀ £25

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Cauliflower Fried In Parmigiano from The Real Food Cookbook

This side, great for winter or summer, is a nutty, crunchy, simple dish that goes really nicely with wild salmon (or by itself!). To see more great recipes from The Real Food Cookbook visit NinaPlanck.com and follow Nina on Twitter.

An orange cauliflower, crunchy with browned cheese, would look beautiful here.  You can toast the pine nuts in a dry skillet, but I sometimes prefer the clean, piney flavor of the raw thing. Moreover, the dish itself overrunneth with nuttiness, from the cauliflower to the cheeses. Butter (rather than olive oil) makes it nuttier yet.  You’ll probably have a little more cheese than you need for one head of cauliflower, but there’s no point in ordering less than a half-pound of cheese at the counter.

 1 head of cauliflower

½ lb Asiago

½ lb Parmigiano Reggiano

1 small bunch of parsley

¼ c olive oil

1 egg

A handful of capers

½ c pine nuts

Black pepper

Cut the cauliflower in small florets. Put the brainy-looking top on the counter, with the stem to the ceiling. Cut each little branch at its base, working in a circular fashion from the bottom to top.  If you cut each branch carefully, you won’t hack into the florets, leaving little bits of cauliflower dust all over.

Grate the cheeses and mix them.

Chop the parsley.

Heat the olive oil in a large skillet but don’t let it burn.

Whisk the egg with a little water, no more than one quarter cup.

With your hands, toss the cauliflower in the egg.

Now toss it with the grated cheese and parsley, which will stick to the florets.

Fry the cauliflower until the pieces are soft to the fork and golden brown. Don’t flip too often; let each piece color first.

Move the cauliflower to a serving dish. Scatter it with capers and pine nuts, grind plenty of black pepper, and serve at once.

The Real Food Cookbook is available in June, 2014. www.ninaplanck.com

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BRAISED FILLET OF TURBOT, SCALLOPS, HERBS AND GARDEN VEGETABLES

Recipe from by Kitchen Secrets by Raymond Blanc

This dish encapsulates modernity, freshness and purity of flavours. It has been a classic at Le Manoir for many years. As with all of my dishes, it embraces the seasons and uses the very best ingredients. The recipe is straightforward enough to prepare in your own home, unless you decide to make it for a crowd, then you will be in trouble. The fish is delicately steamed on a bed of shallot and mushrooms, allowing its natural juices to leak out and create a wonderful jus.

Serves 4

Preparation: 30 mins, plus 1 hour freezing Cooking: 15 mins Special equipment: mandolin (optional)

Planning ahead Prepare the cucumber ribbons a few hours in advance. Brush the turbot fillets with the flavoured softened butter and refrigerate an hour or two ahead. Have the other ingredients weighed out in advance.

For the cucumber ribbons ½ cucumber sea salt

For cooking the fish and scallops 4 turbot fillets (150g each) 4 tbsp softened unsalted butter 4 squeezes of lemon juice 4 pinches of sea salt 2 pinches of freshly ground black pepper 20g knob of unsalted butter 50g banana shallot, peeled and sliced 120g girolles, chanterelles or white button mushrooms, cleaned and sliced 100ml dry white wine, such as Chardonnay 80ml water 4 hand-dived large scallops (about 120g), cleaned and halved

To finish the sauce 1 tbsp whipping cream 20g cold unsalted butter, diced 100g baby spinach, washed 1 tsp lemon juice, or to taste ½ tbsp chopped chives ½ tbsp chopped chervil 20g diced, skinned plum tomato flesh (optional)

For the garnish baby cress or other salad leaves a little extra chopped chives and chervil

To prepare the cucumber ribbons Peel the cucumber, then cut 12 long thin ribbons, using a mandolin or swivel vegetable peeler, turning as you go, until you are left with the seeds, which can be discarded. Season lightly with salt and freeze on a tray for 1 hour*. Rinse under cold water to defrost and remove the salt.

To prepare the fish Lay the turbot fillets on a board. Mix the softened butter with the lemon juice and seasoning and brush over the turbot fillets. Refrigerate until ready to cook**.

To cook the fish and scallops Preheat the oven to 190°C/Gas 5. In an ovenproof sauté pan over a medium heat, melt the knob of butter and sweat the shallot for 2 minutes. Add the mushrooms and sweat for a further minute. Meanwhile, bring the wine to the boil in another pan and boil for 10 seconds***. Add the boiled wine, water and some seasoning to the sauté pan and bring to the boil.

Sit the turbot fillets on top of the mushrooms and cover with a lid. Cook in the oven for 5 minutes. Place the scallops on top of the turbot fillets and cook for another minute. Transfer the fish and scallops to a small baking tray and set aside to rest for 3 minutes****, then put back in the oven for 1 minute to keep warm while you finish the sauce and cook the vegetables.

To finish the sauce While the fish is resting, add the cream to the pan, bring to the boil and whisk in the butter*****. Add the spinach, cook for 10 seconds, then add the cucumber and take off the heat******. Check the seasoning and add a little lemon juice to lift the sauce. Finish with the chopped herbs and diced tomato, if using.

To serve Place the vegetables in the middle of each warmed large serving bowl. Top with the turbot fillet and scallop, spooning the sauce over and around. Garnish with the salad leaves and an extra sprinkling of chopped herbs.

Variations You can substitute brill, plaice, lemon sole or Dover sole for the turbot, adjusting the cooking times accordingly. A few cockles, clams and/or mussels would also be nice. The fish can be portioned and cooked on the bone if you wish; this would lend more flavour to the sauce.

Vary the vegetables according to the season. Excellent additions are lightly blanched asparagus, freshly podded peas or broad beans, or baby courgettes with flowers.

* Lightly seasoning the cucumber with salt cures it, then freezing the cucumber ribbons breaks down the cell walls, releasing the chlorophyll to give you a brilliant colour. Usually cucumber loses texture, flavour and colour in cooking, but here it will be lively, clean and fresh tasting.

** The butter will season the fish first, then as the fish is chilled, the butter will solidify and prevent the salt from curing the fish.

*** Boiling the wine drives off the alcohol, leaving the fruity qualities, enough acidity and a good depth of flavour.

****The residual heat will finish cooking the fish perfectly during this brief resting. Some of the juices will escape during this time; pour these into the sauce to enrich it. Once rested, the fish will need to be flashed in the oven before serving.

*****It is important to use cold butter, adding it in little pieces and whisking to create an emulsion. Butter at room temperature would melt too quickly and not emulsify.

******The heat from the boiled sauce is enough to just cook the delicate cucumber

Kitchen Secrets by Raymond Blanc ǀ Bloomsbury ǀ £16.99 (pb)

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GARDEN PIZZA

Recipe from A Year at Otter Farm by Mark Diacono

This pizza dough recipe is easy and reliable, it freezes well and will keep in the fridge for a week or more, so you can make a batch well ahead. As for the dressing, olive oil, a tin or two of tomatoes reduced to a paste and a pot of pesto are the basics to add to whatever you have doing well in the garden. Try the following combinations: cooked beetroot, blue cheese, cherry tomatoes and pesto; tomato sauce, the first cherry tomatoes, mozzarella, capers, basil and sweet peppers; courgette slices, onions, dill and Manchego. And you really must make pizza topped with nectarine slices, Parma ham, blue cheese and parsley pesto – it’s phenomenal.

Put out the topping ingredients and let everyone make up their own pizza – better still, especially with children, let them pick one or two things from the garden for it.

Makes 6–8 small pizzas

For the pizza dough 500g strong white bread flour 10g active dried yeast 10g salt 320ml warm water 1 tbsp olive oil A handful of plain flour, for dusting

For the topping 1–2 x 400g tins chopped tomatoes A pot of pesto Your choice of vegetables, cheese, ham, salami, fish, fruit etc. Capers, olives, anchovies and/or other flavourings Olive oil Basil or other herbs Sea salt and freshly ground black pepper

To make the dough, sift the flour into a bowl and mix in the yeast and salt. Add the warm water and olive oil and mix to form a dough. Lightly flour a work surface and knead the dough on it until silky and smooth.

Transfer the dough in a large, clean bowl and cover with cling film or a damp cloth. Leave somewhere draught-free and warm to rise until doubled in size.

Whether it’s outdoors or in, get the oven as hot as it can be – ideally to 250°C/Gas 9.

Pinch off satsuma-sized pieces of dough and allow them to rest on your work surface for 15 minutes or more – this will make rolling them easier.

When ready, roll the balls into thin, circular bases, about 5mm thick, and lay on a lightly floured baking sheet or baker’s peel. Add your chosen toppings. Bake until cooked – 7–10 minutes in a standard domestic oven, 1–2 minutes in an outdoor wood oven.

A Year at Otter Farm by Mark Diacono ǀ Bloomsbury ǀ £25

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BEEF PHO

Recipe from Noodle! by Mimi Aye

A scent of charred star anise, of singed cloves and ginger, of fire-blackened garlic and onion, and of the smokiest cassia bark spells absolute comfort and deliciousness to me. It’s the heavenly fragrance of pho – the beautiful, delicately spiced, clear yet meaty broth of rice noodle ribbons and fresh, leafy herbs, which is renowned as the national dish of Vietnam. The origins of pho seem to have been lost in the mists of time, but the name apparently comes from the French pot-au-feu – this shares many elements with pho, including adding roasted onion to the broth for colour and flavour. Making pho is a bit of a labour of love, but the process is straightforward and enjoyable and the end result is really worth the effort. Such a medley of colours, textures, flavours and scents is rarely found, and a bowl of steaming pho is a true joy to lift your soul on a chilly day.

Serves 4–6 | Takes 40 minutes to make, 2 hours 10 minutes to cook

For the spices 2 cassia bark sticks or cinnamon sticks 3 star anise 6 cloves 2 tbsp coriander seeds

For the broth 2 medium onions, halved (skin still on) 7.5cm knob of fresh root ginger (skin on) 1kg beef bones (half oxtail bones, half knuckles with marrow) 1 x 500g piece of stewing beef such as brisket 3 tbsp fish sauce, plus extra to garnish 2 lumps of rock sugar or 2 tbsp soft dark brown sugar 1 tbsp black peppercorns

To serve 200g beef sirloin or fillet steak 400g dried narrow, flat rice noodles (banh phở, if possible)

To garnish 2 medium onions, shaved thinly, soaked in cold water for 30 minutes and drained 250g beansprouts, topped and tailed small bunch of spring onions (white and green parts), slivered sprigs of fresh coriander and mint, plus (if possible) fresh Thai basil and sawtooth herb (culantro/ngò gai) lime wedges fresh red chillies, sliced sriracha chilli sauce (though Thai, this is essential and a Vietnamese favourite) hoisin sauce

First, toast the spices by tossing them all together in a hot, dry frying pan over a high heat for 1–2 minutes until fragrant. Remove from the heat and set the spices to one side in the pan.

For the broth, char the onions and ginger until the skin blisters all over and goes black, either by setting them on a foil-lined baking tray and blow-torching them or grilling them (under a high heat), or by holding them directly over a gas flame with tongs (be careful and wear oven gloves when doing this). This will take just a few minutes. Let the onions and ginger cool, then peel, removing the blackened bits. Rinse and set to one side.

Put the beef bones and stewing beef in a stockpot or large saucepan with 2 litres cold water. Bring to the boil, then boil briskly for about 10 minutes until scum rises to the surface. Discard the cooking water, then rinse the meat and wash the pot.

Return the meat to the pot and place back on the stove. Add the charred onions and ginger, the toasted spices, the fish sauce, sugar and peppercorns, plus about 2 litres cold water – add enough water so that the ingredients are completely submerged. Bring to the boil and boil briskly for 10 minutes, then reduce the heat and leave to simmer, uncovered, for about 2 hours until the meat is tender. Top up the water if the liquid level ever drops below the ingredients.

Meanwhile, prepare the steak and garnishes. Chill the steak in the freezer for 30 minutes (to make slicing easier), then slice it super-thin. Put all the garnishes into separate dishes on the table.

When the broth is nearly ready, put the rice noodles into a heatproof bowl, generously cover with just-boiled water and leave to soak for 20 minutes. Drain, untangle and set to one side.

When the broth is ready, remove the stewing beef, cut it into bite-sized pieces and set to one side. Strain the broth into a clean pan and discard all the bits, then season the broth to taste by adding more fish sauce or sugar if you think it needs it.

Now you’re ready to dish up. Divide the noodles among 4–6 serving bowls and top with pieces of stewing beef and thin slices of raw steak. Bring the strained broth back to a brisk boil, then, while it’s still bubbling, put a few ladlefuls into each bowl so the noodles are swimming and the raw beef slices poach gently. Hand the bowls round, telling people to help themselves to the garnishes, and dig in.

Noodle! by Mimi Aye ǀ Absolute ǀ £12.99

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Cobb Salad Deviled Eggs from The Real Food Cookbook

The summer cookout season has begun and this creative variation on a picnic classic is easy and extra delicious; Cobb Salad in a mouthful from Nina Planck. 

For Real Food facts and recipes order The Real Food Cookbook and follow Nina on Twitter.

A few facts about eggs from Nina in The Real Food Cookbook before you start cooking:

If you’re buying eggs directly from a farm or gathering your own, don’t wash them and they’ll stay fresh longer in a refrigerator or cool room.

Boiled fresh eggs don’t peel easily, when you want a perfectly smooth peeled egg, use older eggs.

The typical store bought egg may be a month old the day you bring it home so will be perfect for hard boiling and peeling.

Now, to the recipe!

Ingredients:

1 egg per person

1 T mayonnaise or crème fraiche per egg

½ tsp. Dijon mustard per egg

Splash of olive oil to taste

Sprinkle of paprika

Pinch of cayenne (optional)

Bacon (5 strips)

Cherry tomatoes (1 per egg)

Crumbly blue cheese

1 head sturdy lettuce such as Bibb or Romaine

 Cook the eggs. If you start with cold water, they seem to crack less. Lay the eggs gently in cold water, bring to a boil, turn down the heat and simmer for ten minutes

Fry and break up the bacon.

Chop the cherry tomatoes in half, crumble the blue cheese, and tear up the lettuce.

Let the eggs cool and peel the shells carefully.

Cut the eggs in half in either direction and remove the yolk.

Mash the yolk with the mayonnaise or crème fraîche and mustard.  I like a little olive oil, too. Make it perfectly smooth. Salt to taste.

Fill the whites with the paste and sprinkle with paprika.  Those who want the cayenne pepper know who they are.

Top the eggs with lettuce, bacon, cherry tomato, and little nuggets of blue cheese.

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PAUL HOLLYWOOD’S CHICKEN & CHORIZO EMPANADAS

Recipe from Paul Hollywood’s Pies & Puds by Paul Hollywood

Traditional in Spain, Portugal and Latin America, empanadas are little pastry pockets with an intensely flavoured savoury filling. They are great eaten any time but make a particularly good tapas-style snack with a cold beer.

Makes 10

For the empanada dough 150g unsalted butter 300g plain flour Large pinch of fine salt 1 medium egg, lightly beaten 3–5 tbsp water

For the filling 4 chicken thighs, on the bone and skin on 1 tbsp olive oil 1 medium onion, finely chopped 1 garlic clove, crushed 100g cured chorizo sausage (ready-to-eat), finely diced ½ tsp cumin seeds 50g raisins Salt and pepper

To finish 1 egg, beaten, to glaze Equipment Large baking sheet 12cm cutter or bowl

Heat your oven to 180°C/gas 4. For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes until cooked through. Set aside to cool a little.

Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour into a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding the water as you go, until you have a soft dough. Turn out onto your work surface and knead gently for a couple of minutes, until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.

Heat the olive oil in a frying pan over a medium-low heat. Add the onion and cook for 10–12 minutes, until soft. Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5–8 minutes, stirring often, until the chorizo is cooked. Remove from the heat. Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely.

Turn the oven up to 200°C/gas 6 and line a large baking sheet with baking parchment.

Lightly flour your work surface and roll out the dough to a 3–4mm thickness. Using a 12cm cutter, or a small bowl as a guide, cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water, then fold over one half of each disc to make a semi-circular parcel. Press the edges together firmly, then crimp or press the edges with a fork.

Put the empanadas on the baking sheet and brush with beaten egg. Bake for 15–20 minutes, until golden. Eat them warm, on their own or with a chilli sauce.

Paul Hollywood’s Pies & Puds by Paul Hollywood ǀ Bloomsbury ǀ £20

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A SOPHISTICATED SEA BASS

Recipe from Top Bananas! The best ever family recipes from Mumsnet by Claire McDonald and Lucy McDonald  

This really is a dinner winner. Start cooking at 7.30pm and you’ll be sitting down at the table by 7.45pm. Super-fast, no washing up and special enough to serve to friends. OK, there is a tiny bit of washing up – a frying pan and lid – but that’s it.

To make this dish for children, moderate the amount of chilli (don’t worry about the booze; the alcohol in the wine should burn off while it’s simmering). If fresh sea bass is too expensive, check out the freezer aisle of your supermarket as frozen fillets can be quite reasonable. Serve with a hearty salad of sliced courgettes, olives and rocket, or of watercress and spring onions, and some crusty buttered bread.

Serves 4 adults 2 large ripe tomatoes 6 tbsp olive oil 2 garlic cloves, crushed 2 tbsp finely chopped parsley leaves (optional) 1 tsp dried chilli flakes or 1 fresh chilli, chopped 125ml white wine Salt and pepper 4 sea bass fillets, fresh or frozen

1. You need to skin the tomatoes. We know. What a faff. But the rest of the recipe is so simple it’s worth it, so stick with us. Put the tomatoes in a bowl filled with boiling water. Leave for 10 seconds, drain, then slip off the skins. Cut the tomatoes in half, scoop out and discard the seeds, then chop the flesh. 2. Heat the oil in a large frying pan that has a lid. Then add the garlic, parsley (if using) and chilli and cook for two minutes. 3. Add the tomatoes and cook for another two minutes before adding the wine. Increase the heat and bring the sauce to a simmer for a couple of minutes. 4. Season, reduce the heat and place the sea bass fillets, skin-side up, in the pan. Cover the pan and cook for five minutes, or 10 if you’re using frozen fish. 5. Serve the fillets, skin-side down, with the sauce spooned over the top and seasoned to taste.

The health bit White fish is high in protein and full of vitamin B12 which helps maintain a healthy immune system. It’s also low in fat, which makes it an all-round Good Thing.

Top Bananas! The best ever family recipes from Mumsnet by Claire McDonald and Lucy McDonald ǀ Bloomsbury ǀ £20

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JAMAICAN GRILLED PORK CHOPS

Recipe from Atul's Curries of the World by Atul Kochhar

The Jamaican way of cooking with spices has a unique style. Allspice berries, Scotch bonnet chillies and the use of thyme all add up to make this recipe very Jamaican! If you’re not keen on a lot of heat, replace the Scotch bonnet chilli with green chilli for a milder level.

Serves 4 8 thick pork chops 4 red apples, halved and cored quartered limes, to serve

For the spice powder 1 teaspoon allspice berries 1 teaspoon black peppercorns 1/2 teaspoon grated nutmeg

For the spice paste 4 tablespoons Tamarind Water 2 tablespoons chopped fresh ginger 1/2 Scotch bonnet chilli, deseeded 2 tablespoons chopped garlic 2 teaspoons thyme leaves 1 tablespoon sugar 1 teaspoon salt 2 tablespoons vegetable oil

Combine the ingredients for the spice powder in a coffee grinder or spice mill and grind to a fine powder.

Using a food processor or a mortar and pestle, make a coarse paste from the ingredients for the spice paste. Mix the powder with the paste. Rub the spice mixture all over the pork chops and apples. Set aside in a cool place for 2 hours.

Make a charcoal fire in a barbecue, letting it burn down to a medium heat, or preheat the grill to moderately high. Grill the chops for 20–25 minutes, turning halfway through the cooking time, until well browned; the centre will be light pink and juicy. Grill the apples for the final 2–3 minutes of the cooking time to colour on each side. Serve hot with a squeeze of lime juice.

Atul's Curries of the World by Atul Kochhar ǀ Absolute ǀ £20

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HUGH FEARNLEY-WHITTINGSTALL’S PEACH, WATERCRESS AND REDCURRANT SALAD

Recipe from River Cottage Fruit Every Day! by Hugh Fearnley-Whittingstall

This is a stunningly colourful salad with a host of peppery, sweet, sour and nutty flavours. Serve it as a starter – or add some bread and a hunk of crumbly white cheese, such as Lancashire, and it becomes a lovely light meal in its own right.

Serves 4 75g blanched almonds 2 ripe peaches or nectarines A trickle of sunflower oil and a nut of butter (if cooking the peaches) 4 good handfuls of watercress 50g redcurrants (or blueberries) Sea salt and freshly ground black pepper For the dressing 3 tablespoons extra virgin olive oil 1 tablespoon lemon juice A scrap of honey (about ¼ teaspoon)

Put the almonds in a dry frying pan over a medium heat and toast them lightly, tossing them often to prevent burning, until patched with golden brown. Tip on to a plate to cool.

If your peaches are spot-on ripe, just halve, stone and cut each half into 5 or 6 slices. If, however, they are not perfectly ripe, it’s a good idea to cook them gently first. Heat a trickle of sunflower oil and a little nut of butter in a frying pan over a low to medium heat. Add the peach wedges and cook lightly (gently bubbling in the butter, but barely sizzling) for just a minute or two on each side until tender. Remove from the pan and leave to cool until warm or at room temperature.

For the dressing, put the ingredients into a small jar with some salt and pepper, put the lid on and shake to combine, or whisk together in a jug to emulsify.

Spread the watercress out on a large serving platter. Arrange the peach slices, cooked or raw, on the leaves. Scatter over the toasted almonds and then the redcurrants.

If you’ve fried the peaches, pour a little of the dressing into the pan to deglaze it, using a spatula to scrape up any little bits of caramelised peach from the bottom, then trickle over the salad.

Trickle the dressing over the salad, stopping when you feel it has enough (you might not need all of it). Give the salad an extra grinding of pepper and serve.

River Cottage Fruit Every Day! by Hugh Fearnley-Whittingstall | Bloomsbury | £25

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FAIRY’S THAI RED CURRY WITH POACHED COD AND ASPARAGUS

Recipe from The Superfood Diet by Gurpareet Bains

A Thai curry that contains less calories than an alcopop. I know what I’d rather be having for lunch.

Serves 4 170 kcal/5.5g fat

1 stalk of lemongrass, cut into small pieces and soaked in a little boiling water 1 tablespoon red curry paste 200ml light coconut milk 200g low-fat Greek yogurt 1 tablespoon grated fresh root ginger 2 cloves garlic, sliced 1 teaspoon grated lime rind 1 tablespoon fish sauce 1 teaspoon sugar 4 kaffir lime leaves, sliced a small handful of fresh Thai basil, chopped 1 red pepper, diced 400g cod fillets, skinned and cut into large chunks 100g asparagus, cut into 3cm lengths 10g chopped fresh coriander 5g chopped fresh mint

Place the lemongrass pieces, curry paste, coconut milk, yogurt, ginger, garlic, lime rind, fish sauce and sugar in a food processor and blitz until smooth. Pour this mixture into a deep saucepan. Stir in the kaffir lime leaves, basil and red pepper and bring to a simmer over a medium heat. Simmer gently for 10 minutes, uncovered.

Add the cod and asparagus to the pan and return to a simmer. Remove from the heat, cover and leave to stand for 5 minutes so the cod will poach and cook through.

Mix in the coriander and mint and serve.

Chilli (in currry paste) fat metabolism, metabolism booster Ginger diuretic, fat metabolism Coriander Diuretic

Superfood Diet Fairy’s Thai Red Curry with Poached Cod and Asparagus 170 kcal/ 5.5g fat Comparable Thai red curry 711 kcal/46g fat

The Superfood Diet by Gurpareet Bains ǀ Absolute ǀ £14.99

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PAUL HOLLYWOOD’S HOT CROSS BUNS

Recipe from How to Bake by Paul Hollywood

Packed with flavour, these are real hot cross buns. I started making them with my dad, also a baker, when I was just nine years old. The addition of apples to the dough enhances the taste and lends a lovely, moist texture.

Makes 12 / Prep 4 hours / Bake 20 minutes 500 grams strong white bread flour, plus extra for dusting 10 grams salt 75 grams caster sugar 10 grams instant yeast 40 grams unsalted butter, softened 2 medium eggs, beaten 120 ml warm full-fat milk 120 ml cool water 150 grams sultanas 80 grams chopped mixed peel Finely grated zest of 2 oranges 1 dessert apple, cored and diced 2 tsp ground cinnamon

For the crosses 75 grams plain flour 75 ml water

For the glaze 75 grams apricot jam

1. Put the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk and half the water and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

2. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

3. When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

4. Tip the dough onto a lightly floured surface and scatter the sultanas, mixed peel, orange zest, apple and cinnamon on top. Knead in until evenly incorporated. Cover and leave to rise for a further hour.

5. Fold the dough inwards repeatedly until all the air is knocked out. Divide into 12 pieces and roll into balls. Place, fairly close together, on 1 or 2 baking trays lined with baking parchment or silicone paper.

6. Put each tray inside a clean plastic bag and leave to rest for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220˚C.

7. For the crosses, mix the flour and water to a paste. Using a piping bag fitted with a fine nozzle, pipe crosses on the buns. Bake for 20 minutes, or until golden brown. Warm the apricot jam with a splash of water, sieve and brush over the tops of the warm buns to glaze. Cool on a wire rack.

How to Bake by Paul Hollywood ǀ Bloomsbury ǀ £20

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CRAB TOASTS WITH TOMATO SALAD

Recipe from The Boat Cookbook by Fiona Sims

Crab and tomato is just one of those perfect pairings. The addition of semi-dried tomatoes (a useful store-cupboard staple) to the accompanying salad will sweeten up any store-bought tomatoes that might fall a bit short in the flavour department

For 2 handful of cherry tomatoes, halved 1 tbsp semi-dried tomatoes in olive oil, halved 1 tbsp spring onions, trimmed and chopped handful of basil leaves, torn 1 dressed crab, or tinned white crabmeat 2 hard-boiled eggs, shelled and chopped juice of ¼ lemon 2 tbsp mayonnaise 2 slices of sourdough bread, toasted salt and pepper

Combine both fresh and dried tomatoes in a bowl, nicking a little bit of the spring onions and torn basil to mix through, and season to taste. Place the crabmeat in another bowl, and mix in the rest of the spring onions and basil, the hard-boiled eggs, the lemon juice and the mayonnaise. Season to taste again, then pile it on to the toasted sourdough. Serve with the tomato salad.

The Boat Cookbook by Fiona Sims ǀ Bloomsbury ǀ £16.99

© This material is subject to copyright and should not be reproduced without the permission of the publisher

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BLOOD ORANGE & CAMPARI CAKE

Recipe from Polpo by Russell Norman

Campari is one of the ingredients I most associate with Venice, even though it originates from Milan. Its bright red glow and sticky bitter taste are key elements of the quintessential Venetian drink, the Spritz. It’s also the defining ingredient in a Negroni, and makes it a cocktail to be reckoned with. My early trips to Venice found me in the Giardini neighbourhood at the end of the Grand Canal and I have a strong memory of the massive illuminated CAMPARI sign on top of the Hotel Riviera on Lido, now sadly gone. Tom and I had always talked about creating a dessert that featured Campari and we asked one of our chefs, Florence Knight, to come up with some ideas. This was her winning response.

For twelve slices 8 blood oranges 350g Greek yoghurt 600g caster sugar 4 medium free-range eggs, lightly beaten 250g butter, melted and cooled 350g fine semolina 100g ground almonds 100ml Campari

Preheat the oven to 170°C/Gas 3. Finely grate the zest of 4 of the blood oranges and set the fruit to one side. Get a large mixing bowl and put in the yoghurt, 300g of the caster sugar and the lightly beaten eggs. Stir in the cooled butter and finally fold through all the dry ingredients including the orange zest. Scrape the mixture into a 23cm greased cake tin and put into the oven.

Check to see if the cake is ready after 15 minutes. Push a skewer into the centre; it should come out dry. Leave to cool in the tin.

While the cake is cooking, make the syrup. Put the juice of 8 blood oranges, the remaining sugar and the Campari into a heavy-based saucepan. Slowly bring to the boil. Allow the syrup to simmer and skim off any white scum. When reduced to a medium-thick syrup, remove from the heat. 

Prick the top of the cake all over with a toothpick and spoon the syrup over the warm sponge in a couple of batches until everything has been absorbed. Your cake is now ready. To serve, simply cut a slice and offer with excellent vanilla ice cream.

Polpo by Russell Norman ǀ Bloomsbury ǀ £25

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