Well, we’ve made it to the end of the ‘dog days’ of January!

I must admit, my January hasn’t been too gloomy as I’ve already had a weekend away!… If you read my blogs/ restaurant reviews, you will know that since my son, Felix, started York University three years ago, I have developed a soft spot for the wonderful, little city of York and its restaurants. I had been wanting to introduce my sister to its finery since before the pandemic, but with the lockdowns and one thing and another, we had to keep postponing our trip. Finally last weekend, we managed to visit. Naturally, we had dinner at my favourite York restaurant, Meltons, which was as delicious as ever (see my review from last year here) and we discovered the perfect place for cocktails with a fantastic view of York Minster (Sora Sky Bar at Malmaison)! During the day, despite the cold, we enjoyed the beautiful, dry, sunny days which were perfect for strolling around the city walls and side streets. Back in London, I managed to keep to one of my New Year resolutions, to make better use of all the museums and galleries which are on my doorstep. This month I visited the V&A to see ‘Fabergé in London: Romance to Revolution’, which showcases some of the extraordinary works from Carl Fabergé’s enterprise including several of the legendary eggs – it really is worth a visit if you get the opportunity!…

Apart from venturing up north and getting my London culture fix, I have been snuggling down at home with a few of my new Christmas presents – yes, I received at least four new cookbooks for Christmas. I now have an even longer list of new recipes that I want to try! I hope to share some of these with you over the next few months, but firstly this month I’m sharing some dishes which have long been favourites in my family…

Let’s face it, although we have January behind us we still have February to get through and as we know from experience it can bring some of the coldest weather. So in my opinion, February merits a couple of rich, creamy dishes. Plus, being the month of ‘love’, I’ve decided to post recipes that are special enough for a low key Valentine celebration – yet easy enough for a midweek meal. Menu One is ‘Creamy Bolognese Sauce’. I have already shared my ‘Everyday Bolognese Sauce’ with you (recipe here), but I also wanted to share this recipe for a creamier, richer sauce that is also slightly more sophisticated. Menu Two is ‘Deconstructed Chicken, Porcini, Pancetta & Sage Pies’; with their individual pastry lids these pies are as elegant as any pie could be, plus more importantly, the filling is extremely tasty! Menu Three is ‘Medallions of Pork with Prunes & Cognac’,  I have cooked this dish in various forms over the years, but this recipe from Rick Stein is the winner (so far!). Apart from being a wonderful creamy dish of deliciousness, it’s a recipe that is very quick and easy to cook – it’s a win-win! Finally, Menu Four is ‘Winter Pilau with Beetroot, Cauliflower and Coriander Chutney’. The jewel-like colours of this dish certainly give it an air of romance whilst with the ‘zing’ of the flavours, you’ll find yourself falling in love…with the recipe!

Also this month, I’m sharing some new tunes for your kitchen. Music to Cook to…MenuMusic Seventeen’, is a rather mellow mix, perfect for Valentine’s!

Menu One

Creamy Bolognese Sauce with Spaghetti (Serves 4 generously)

There are two Bolognese sauces which I like to cook at home, one of these is what I call ‘Everyday Bolognese Sauce’ (recipe here), which I think is the more traditional, family-style of the two – a good midweek all-rounder. The other recipe is this one for ‘Creamy Bolognese Sauce’, which, with the addition of cream, is richer and more sophisticated. It also makes a great midweek meal but is a little more special! I have been cooking this recipe for over 20 years, it’s from Diane Seed’s cookbook, ‘The Top One Hundred Pasta Sauces’ – a great little book if you can still get it!

500g Spaghetti

2 tablespoons olive oil

80g butter

1 onion,

1 carrot

1 stalk celery

100g bacon

50g pork sausage meat

150g pork mince

150g beef mince

180ml white wine

180ml beef stock

1 tablespoon tomato purée

5 tablespoons double cream

Sea salt and black pepper

Freshly grated Parmesan cheese to serve

1. Finely chop/mince the onion, carrot, celery stalk and bacon, I like to use a food processor to do this.
2. Heat the oil and 50g of the butter in a deep saucepan, add the minced onion, carrot, celery and bacon, then cook gently for about 10 minutes. Then add the sausage meat, pork and beef mince and the wine. Cook gently for a further 10 minutes, stirring from time to time.
3. Add the tomato paste to the stock, stir to dilute and add to the mince mixture. Season with salt and pepper, stirring well to combine. Cook gently for 1½ hours.
4. Finally stir in the cream, when it has been absorbed by the sauce remove from the heat and keep warm.
5. Cook the pasta until al dente, according to the packet instructions.
6. When you are ready to serve, return the sauce to the heat and stir in the remaining 30g butter. Then stir the sauce through the drained pasta. Serve with the Parmesan cheese on the side.

Menu Two

Deconstructed Chicken, Porcini, Pancetta and Sage Pies with Cavolo Nero (Serves 4)

The filling of these pies is very tasty, the dried porcini give it a deliciously robust flavour. The individual pastry lids mean that you can serve up gluten-free options if required, or for a lighter supper, simply serve the chicken mixture with the cavolo nero. The pastry lids would work just as well with any sort of stew or casserole – a great idea for serving up leftovers!…

500g skinless chicken breasts

25g dried porcini

1 chicken stock cube

3 tablespoons olive oil

2 small red onions sliced into half-moons

1 large garlic clove, finely chopped

100g smoked pancetta, cubed

20g fresh sage leaves, chopped

150g portabellini mushrooms, roughly chopped

½ tablespoon cornflour

250g créme fraiche

320g Ready rolled puff pastry (gluten-free if required)

1 egg, beaten

400g cavolo nero (or savoy cabbage)

1. Put the porcini in a bowl with the stock cube and 250ml boiling water, leave to rehydrate for 5 minutes, then drain, reserving the liquid; roughly chop and set aside until needed.
2. Season the chicken and place on a baking tray, drizzle with olive oil and cook in a preheated oven, 160’c fan, for 25 minutes or until the juices run clear; chop and set aside until needed.
3. Add the oil to a large frying pan and gently sauté the onions over a low heat for 5 minutes. Add the garlic and cook for a further 2 minutes. Increase the heat and add the pancetta and sage, stirring for 2-3 minutes until the pancetta is golden brown.
4. Add the drained, roughly chopped porcini, cook for a further 2 minutes. Pour in the reserved porcini liquid and the portabellini mushrooms, then continue to cook for 2 minutes.
5. Mix the cornflour and crème fraiche together and add to the pan. Bring to the boil to thicken, then remove from the heat. Stir in the chopped chicken and set aside until needed.
6. Unroll the pastry and cut out 4 round lids – a small saucer approx.12cm diameter makes a good template. Gently score a pattern into the pastry. Brush a little beaten egg over the top of each lid and place on a baking tray. Cook in a preheated oven, 180’c fan for about 20 minutes, until puffed and golden brown.
7. Meanwhile, cook the cavolo nero, cut out the bitter stem from the leaves and discard and roughly chop the leaves. Bring a large pan of salted water to the boil. Drop in the cavolo nero and cook for 3-4 mins until wilted and darker in colour.
8. Just before serving bring the chicken mixture to the boil. Divide the cavolo nero between four plates, then top with the reheated chicken ‘filling’ and an individual pastry lid.

Menu Three

Medallions of Pork with Prunes & Cognac (Serves 4)

As Rick Stein says in his cookbook ‘Secret France’, this is one of those recipes which has been around forever. Indeed, I have cooked it in various forms over the years, but it is this recipe from Stein’s aforementioned cookbook that is the winner (so far!).  Apart from being delicious, it’s a recipe that is very quick and easy to cook, hence its ongoing popularity. It’s great served with ‘My Favourite Mash’ and ‘Sautéed Spinach with Garlic’ (recipes here).

30g butter

2 teaspoons olive oil

700g pork fillet, trimmed of slivery sinew and cut into 1 cm rounds

2 banana shallots, chopped

60ml Cognac or brandy

150ml double cream

250ml chicken stock

2 teaspoons redcurrant jelly

A few fresh thyme sprigs

12 ready-to-eat pitted prunes

Small handful flatleaf parsley, roughly chopped

Sea salt and black pepper

1. Heat half the butter with the oil in a frying pan and brown the pork medallions for 1-2 minutes, then set them aside.
2. Add the remaining butter and gently fry the shallots until softened. Then add the Cognac and cook for a minute or so until the liquid is reduced by half.
3. Add the cream, chicken stock, redcurrant jelly, thyme sprigs and prunes, and cook for a couple of minutes before putting the pork medallions and any of their juices back in the pan. Taste and season with salt and plenty of pepper, then cook for a further 3-4 minutes until the pork is just cooked through.
4. To serve, remove the thyme and sprinkle with the parsley.

Menu Four

Winter Pilau with Beetroot, Cauliflower and Coriander Chutney (Serves 4)

I love the jewel-like colours of this dish – the brightness of the turmeric stained rice, the pomegranate and beetroot with the vivid green of the coriander chutney is beautiful. That’s just the colours… the flavours will really add a ‘zing’ to your day! This recipe is from Meera Sodha’s cookbook, ‘East’.

300g basmati rice

600g cauliflower, broken into bite-size florets

400g raw beetroot peeled and cut into wedges

300g swede, peeled and cut into 1cm x 3cm slices

2½ teaspoons garam masala

Rapeseed oil

Sea salt

1 x 400ml tin of coconut milk

6 cloves of garlic, roughly chopped

2cm ginger, peeled

2 green finger chillies

1 teaspoon ground turmeric

1 large onion, finely sliced

100g fresh coriander

1 tablespoon lemon juice

1 teaspoon caster sugar

2 handfuls of pomegranate seeds

1. Wash the rice in a few changes of cold water, until the water runs clear then leave to soak in cold water.
2. Put the cauliflower on a baking tray in a single layer and on another baking tray put the beetroot and swede, again in a single layer. In a small bowl, mix the garam masala, 5 tablespoons of rapeseed oil and ¾ teaspoon of salt, then drizzle this mixture over the veg on both trays, tossing to coat. Roast in a preheated oven, 200’c fan, for 25-30 minutes until tender and caramelised in places (the swede and beetroot may need a little longer).
3. While the vegetables are cooking make the sauce for the rice. Put 300ml of the coconut milk into a blender/processor with the garlic, ginger, one of the chillies, the turmeric and ¾ teaspoon of salt, then blitz until smooth.
4. In a large frying pan with a tight fitting lid, heat 2 tablespoons of rapeseed oil over a medium heat. Fry the onion for 10 minutes then add the coconut sauce and cook for 8 minutes, stirring frequently. Add the drained rice with 400ml of freshly boiled water, and bring to the boil. Put on the lid, turn the heat down to very low, so that it is barely simmering, and cook for 20 minutes, until the rice is cooked through.
5. Remove the pan from the heat and fold through the cooked, roasted vegetables, replace the lid, and leave to one side to steam for 10 minutes.
6. Meanwhile make the chutney. Put the remaining 100ml of coconut milk in a blender/processor with the coriander, the other chilli, lemon juice, sugar and ½ teaspoon salt. Blend until smooth and scrape into a serving bowl.
7. Transfer the rice to a platter, sprinkle over the pomegranate seed and serve with the coriander chutney alongside.

Poinsettia Cocktail (Cranberry Champagne Cocktail) – Serves 1

Admittedly the name of this cocktail conjures up Christmas, and yes, I know, Christmas has only just come and gone, but I think that this cocktail is pretty good at any time of the year! And given its beautiful red colour, it is a rather romantic looking cocktail, so I thought that it would be particularly good to share now as Valentine’s Day is on the horizon!…

2 tablespoons Cointreau

4 tablespoons 100% cranberry juice (unsweetened)

Champagne or prosecco to top up – about half a glass

A handful of ice

For the garnish: 1 rosemary sprig and a couple of raspberries

1. Put the Cointreau and cranberry juice in a cocktail shaker with the ice and shake for 15 seconds until cold. Strain into a champagne flute.
2. Top off the glass with champagne, garnish and serve!…

Cod with Braised Lentils and Prosciutto (Serves 4)

This week I’m reposting a recipe which I first shared back in October 2020. I think it’s the perfect fish supper for a cold winters day as the lentils make it wonderfully warming and substantial – just what we need in January! The recipe is from J.Sheekey’s cookbook ‘Fish’ – it really is worth investing in this book as it has some delicious, easy recipes. The portion of lentils is very generous and you will probably have leftovers – which are great for lunch the next day as a thick soup – either as they are or if you want them smoother you could blend them. One of the reasons I love this recipe is that it gives me a good lunch the next day! In fact the lentil recipe is so good that I have posted it on my Side Dishes page, as they are great with other dishes, such as sausages.

4 slices of prosciutto

1 tablespoon sunflower oil

4 cod fillets, about 180g each

For the Lentils

250g puy lentils

40ml extra virgin olive oil

100g cubed pancetta

1 onion, finely diced

1 carrot, finely diced

1 leek, finely diced

2 cloves garlic, crushed

2 sprigs thyme, leaves picked and chopped

2 sprigs rosemary, leaves picked and chopped

1 litre chicken stock

30g unsalted butter

½ bunch of parsley, chopped

Sea salt and black pepper

1. If you have time and remember, soak the lentils in cold water for an hour before you cook them. The recipe calls for this, but these days most puy lentils (I use ‘Merchant Gourmet’) don’t require soaking, but there is a theory that they are more digestible if soaked?!…
2. Spread the prosciutto out on a baking tray and place in a preheated oven, 160’c fan, for about 20 minutes until crisp – keep an eye on them as you don’t want them to burn!
3. Pour 20ml of the olive oil into a heavy bottomed saucepan and gently cook the cubed pancetta, onion, carrot, leek, celery, garlic, thyme and rosemary for 5 minutes.
4. Add the lentils (drained if you soaked them), stir, then add the chicken stock. Bring to the boil and simmer for about 20 minutes until they are soft to toast – not too mushy. The consistency should be sauce like.
5. Heat a frying pan with the sunflower oil. Season the cod and gently cook skin side down for 5 minutes. Turn over and cook for a further 4 minutes.
6. To serve, reheat the lentils and gently stir in the butter and parsley, check the seasoning. Spoon the lentils onto plates, place the cod on top and garnish with the crispy prosciutto – delicious!!

Apple and Almond Puddings (Serves 6)

To get through these ‘dog days’ of January I think we all need to eat delicious, warming desserts and these apple puddings really hit the spot! They are wonderfully light, just make sure you serve them with lashings of cream!… This recipe is from Bill Granger’s cookbook, ‘Bills Open Kitchen’ . (You can substitute the plain flour for gluten-free flour – I use ‘Dove’s’)

150g unsalted butter

150g caster sugar

3 Granny Smith apples, peeled, cored and sliced

1 teaspoon natural vanilla extract

Batter:

175g unsalted butter, cubed (plus extra to grease ramekins)

175g caster sugar

3 eggs

100g ground almonds

100g plain flour (gluten- free if required – see note above)

2 teaspoons baking powder

1 teaspoon cinnamon

(To serve – cream)

*You will need six large 250ml ramekins, greased.

1. For the apples – place a saucepan over a medium-high heat and add the butter and sugar. Stir until the butter has melted and the sugar has dissolved. Add the apple and vanilla and cook for 10-15 minutes until soft and caramelised.
2. To make the batter, cream the butter and sugar together until pale and creamy. Add the eggs, one at a time, stirring well until combined. Fold in the ground almonds, flour, baking powder and cinnamon and mix until combined.
3. Grease six 250ml ovenproof ramekins with butter. Arrange the caramelised apples on the bottom. Divide the batter evenly between the ramekins and smooth over with the back of a spoon. Cook in a preheated oven, 180’c fan, for 25 minutes until lightly golden.
4. Run a knife around the edge of each ramekin then invert onto a serving dish. Serve with cream.

Happy New Year and a very warm welcome to 2022!…

For Menu Mistress a new year means a new style. I have been mulling over a change for some time now and I feel that the start of 2022 is the ideal time to introduce a few changes to the way I will be sharing recipes in the future.

It seems incredible that since starting this blog in June 2020 I have shared over two hundred recipes! I fear that in my enthusiasm to share, I have bombarded you with so many recipes that it’s difficult to keep up…. plus, I would be lying if I didn’t admit that I’m struggling to keep up myself! As you may know, Menu Mistress was born out of boredom during the first 2020 lockdown; when my normal routine was interrupted, I decided to create this website to share recipes from my favourite cookbooks. I must admit Menu Mistress has become a bit of a ‘monster’ in my life, but one which I love despite the time it demands. Now that the world is learning to live with Covid and my life has reverted to its normal routine, I’ve been ‘chasing my tail’ a little, so to continue enjoying Menu Mistress, I need to find a balance…

With the advent of 2022, my New Year’s resolution is all about balance! Therefore, I will be continuing to share recipes each month but the main blog will only be on the first Wednesday of the month. On the following alternate Tuesdays, I will post a ‘Tuesday Treat’ which will be in either the form of a sweet treat or a cocktail. Then on the third Wednesday of the month, I will be posting a ‘Blast from the Past’ recipe to remind you of a recipe that I have previously shared, which if you haven’t done so already, you must cook! In the meantime, I will continue to post restaurant reviews depending on when and where I have eaten!… So, please keep popping by to check out what I’m sharing and if you haven’t already done so, you really should sign up for my weekly emails which will remind you of my new posts (sign up via the link towards the bottom of this page).

Now, with my New Year’s resolution sorted, let’s start talking about this week’s recipes…

January can often feel like the longest month after the merriment of Christmas, however I think that you’ll cheer up with these new recipes on your agenda. I am constantly trying new recipes, many don’t make the grade for Menu Mistress, but when they do they always make me smile! The recipes that I’m sharing this week made a particular impression, I can honestly say that I glowed when I tasted them as there was little doubt that they were winning dishes. Menu One is ‘Spiced Venison Stew’, which uses the idea of mulled spices to create a wonderfully spiced, warming stew which has a subtle ‘kick’. It’s the sort of dish which will cheer you up on a cold, dreary January day! Menu Two is ‘Chicken Pot Parmentier’, I must admit it’s not the quickest of recipes, but the result will again cheer you up! It would make a perfect weekend meal, it’s an elegant yet comforting dish. The tasty chicken filling is topped with buttery mash – a French take on a ‘Shepherds Pie’, but dare I say it, better?!… Menu Three is an Ottolenghi recipe, ‘Gigli with chickpeas and Za’atar’, which is not only delicious but incredibly easy to cook – a boost to any midweek evening! Despite having a vegetarian base it is made with anchovies and chicken stock so has a very meaty, fulfilling flavour yet still manages to have a clean edge. If you can get hold ‘gigli’ pasta, do use these pasta shapes as they make the dish look particularly cheerful, but of course, any other pasta shape such as conchiglie can be substituted and will taste just as good. Although I’m cutting back on my blogs, I thought I’d give you four new savoury recipes each month, so this week I’m sharing four recipes instead of three! Menu Four is a vegetarian recipe which I think we all need after all the heavy and no doubt meaty food we’ve enjoyed over the festive period!… ‘Pomegranate-Cooked Lentils and Aubergines’ is a fantastic recipe that I recently discovered in the cookbook ‘Falastin’. As you may know from my previous blogs, my husband, Nick, is not a big fan of vegetarian food, but he was full of praise for this dish – so what better endorsement could there be?!…

A very Happy New Year to you all!… Here’s to cooking our way through 2022 with the recipes I’ll be sharing on Menu Mistress… I’ll be back next week with a Tuesday Treat!…

Menu One

Spiced Venison Stew (Serve 6)

This stew uses the idea of mulled wine and its spices to create a wonderfully warming stew which has a subtle spicy ‘kick’. It’s the sort of dish which will cheer you up on a cold, dreary winters day. The recipe is from Rosie Birkett’s cookbook, ‘The Joyful Cook’, which I thoroughly recommend! You could substitute the venison for beef shin, however venison’s rich flavour works particularly well with the robust spices in this stew. The amount of chilli paste depends on the make of paste you use and your taste buds, it is a matter of trial and error. I use ‘Gran Luchito’ chipotle chilli paste which can be found in supermarkets or online, I start with about ½ tablespoon and add more towards the end of cooking depending on my mood.

1kg venison shoulder cut into 2-3cm chunks (or you could use beef shin)

4 tablespoons plain flour (gluten-free if required)

1½ tablespoons olive oil

100g smoked pancetta lardons

1 onion, finely chopped

2 celery sticks, strings removed and sticks finely chopped

1 large carrot, finely chopped

1 bay leaf

2 sprigs of thyme

2 tablespoons flat-leaf parsley, chopped, plus extra to garnish

1 cinnamon stick

Pinch cumin seeds

1 star anise

½ -1 tablespoon chipotle chilli paste (see note above)

1 tablespoon tomato purée

400ml spicy red wine (Malbec or similar)

½ orange, juiced and zest grated

250ml beef stock

Sea salt and black pepper

For the pink pickled onions:

1 small red onion, thinly sliced

3 black peppercorns

1 clove

1 teaspoon caster sugar

½ teaspoon salt

4 tablespoons cider vinegar

1. Dry the chunks of venison well with kitchen roll, then season the flour with salt and pepper and roll the meat in it.
2. Heat the oil in a large casserole dish over a medium-high heat, add the pancetta and fry for 4-5minutes, until they are lightly coloured and starting to caramelise. Transfer to a plate with a slotted spoon and set aside. Now, working in batches brown the venison in the fat for a few minutes on each side. Add the brown meat to the pancetta.
3. Add the vegetables, bay leaf, herbs, spices and chilli paste to the casserole dish. Stir well and cook over a low-medium heat for 10-15 minutes, adding a little extra oil if needed. Now stir in the tomato purée and cook for a minute then pour over the red wine and orange juice and add the zest, turn up the heat, stirring well to release any bits stuck to the bottom.
4. Return the venison and pancetta to the casserole. Add the beef stock and bring to the boil. Cover with a lid and place in a preheated oven, 180’c fan, for 1½-2 hours, until the venison is meltingly tender and the sauce thick and rich. Taste for seasoning and adjust accordingly, adding more chilli paste if you fancy.
5. Meanwhile make the pink pickled onions. Place the onion slices in a heatproof bowl, cover with boiling water and leave for 1 minute. Drain off the water, then add the spices, sugar, salt and cider vinegar to the bowl and stir to combine. When you are ready to serve, drain on some kitchen paper to get rid of the brine.
6. Serve the venison topped with the pink pickled onions and some chopped parsley. This is great with my ‘Favourite Mashed Potato’ (recipe below).

‘Staple Side Dish’ – ‘Favourite’ Mashed Potato (Serves 4)

There are numerous recipes for mashed potato, and yes, I have tried many, but this one is probably my favourite. It actually doesn’t contain any butter, which makes me feel that it could be healthy, although admittedly it does contain double cream! Don’t be put off by the garlic, you really can’t taste it, it just enhances the flavour of the potato. I must admit I ‘cheat’ when it comes to mashing, I am fortunate to have an amazing kitchen appliance, a Thermomix, this is a serious piece of kitchen kit; I can actually steam my potatoes in it and then mash them in seconds. If you don’t have a Thermomix you can either mash by hand, however,  for an easier option I would recommend doing as Delia Smith suggests in her ‘Winter Cookbook’ – whisk them with an electric hand whisk. When whisking them you do have to be careful – make sure that the potatoes are absolutely cooked, otherwise they will go gluey. Start off with the speed slow to break up the potatoes and then increase to a high speed to quickly whip them until smooth – don’t do it for too long, as again, they will go gluey, which is not good!

1kg potatoes (floury, such as Maris Piper)

100ml full-fat milk

100ml double cream

2 cloves garlic, sliced

Sea salt and black pepper

1. Peel the potatoes and cut into even sized chunks. Steam until completely cooked through.
2. Put the milk, cream and garlic in a small saucepan and bring to the boil. Remove from the heat.
3. Mash the potatoes (see note above) adding the milk mixture a little at a time. Season well with salt and pepper.

Menu Two

Chicken Pot Parmentier (Serves 6)

This is an elegant yet comforting dish, I must admit that it’s not the quickest of recipes, but the result is definitely worth it! The tasty chicken filling is topped with buttery mash – a french take on a shepherds pie, but dare I say it, better?!…I have taken the recipe from David Leibovitz’s wonderful cookbook, ‘My Paris Kitchen’.

500g chicken breasts

1 litre chicken stock

3 carrots, peeled and diced

2 celery sticks, diced

8 shallots, peeled and halved

85g butter

60g plain flour (gluten-free if required)

1 clove garlic, crushed

2 tablespoons dry white wine

130g peas

2 tablespoons tarragon, finely chopped

2 tablespoons flat leaf parsley, finely chopped

1 teaspoon sea salt

½ teaspoon freshy ground black pepper

For the potato topping:

1.2kg potatoes (such as Maris Piper), peeled and cut into large chunks

85g butter, cubed at room temperature plus 2 tablespoons melted

1 teaspoon sea salt

3 large egg yolks

80ml double cream

Freshly ground black pepper

Pinch of freshly grated nutmeg

1. First of all cook the chicken breasts by dropping them into a pan of boiling water, turn off the heat and cover. Leave for about 15 minutes by which time they should be cooked through (if they are very large cut them in half). Allow to cool before cutting into bitesize chunks and set aside.
2. To make the filling, heat the stock in a saucepan over a medium heat with the carrots, celery and shallots. Let it simmer for about 15 minutes until the vegetables are almost tender. Turn off the heat and set aside.
3. Melt the butter in a large saucepan. Stir in the flour and cook, stirring constantly for 2 minutes. Whisk in a few ladlefuls of the warm stock into the flour mixture. Gradually add all the stock, including the vegetables, stirring as you go. Cook for about 10 minutes until the sauce has thickened. During the last minutes of cooking add the garlic and white wine.
4. Remove the pan from the heat and stir in the chunks of chicken, peas, tarragon, parsley, salt and pepper. Taste, adding more seasoning if necessary. Pour the mixture into a shallow baking dish (2.5/3litre) and set on a baking sheet.
5. To make the potato topping, cook the potatoes until tender (either steam them or cook in a pan of boiling water). Drain, then mash with the cubed butter and salt. Let the mashed potatoes cool for about 5 minutes before stirring in the egg yolks. Finally stir in the cream, a generous amount of pepper and the nutmeg.
6. Spread the mash over the chicken filling and dribble over the melted butter with a pastry brush. Bake in a preheated oven, 200’c fan, for 30 minutes until the potatoes are golden brown.

Menu Three

Gigli with Chickpeas and Za’atar (Serves 4)

This is a recipe from Ottolenghi’s cookbook, ‘Simple’, it is not only a delicious recipe but incredibly easy to cook – a boost to any midweek evening! Despite having a vegetarian base it is made with anchovies and chicken stock so has a very meaty, fulfilling flavour yet still manages to have a clean edge. If you can get hold ‘gigli’ pasta do use these pasta shapes as they do make the dish look particularly cheerful, but of course any other pasta shape such as conchiglie can be substituted and will taste just as good.

45ml olive oil, plus extra to serve

½ onion, finally chopped

2 garlic cloves, crushed

2 teaspoons ground cumin

10g thyme leaves, finely chopped

25g anchovy fillets in oil, drained and finely chopped (about 7)

Zest of half a lemon, plus 2 tablespoons of juice

2 x 400g tins of chickpeas, drained

1 teaspoon soft brown sugar

400ml chicken stock

200g gigli pasta or conchiglie or orecchiette (gluten-free if required)

50g baby spinach leaves

15g parsley, roughly chopped

1½ teaspoons za’atar

Sea salt and black pepper

1. Put the olive oil into a large sauté pan and place on a high heat. Add the onion, garlic, cumin, thyme, anchovies, lemon zest, ½ teaspoon of salt and a good grind of black pepper. Fry for 3-4 minutes, stirring often, until soft and golden.
2. Reduce the heat to medium, then add the chickpeas and sugar and fry for 8 minutes, stirring occasionally until the chickpeas begin to brown and crisp up. Add the chicken stock and lemon juice and simmer for 6 minutes, until the sauce has reduced slightly. Remove from the heat and set aside.
3. Meanwhile cook the pasta according to the packet instructions until al dente.
4. Stir the spinach and parsley into the chickpeas – the residual heat should cook the spinach but if it doesn’t wilt put the pan back over a gentle heat. Stir the pasta into the chickpea mixture. Divide between four plates and sprinkle the za’atar on top and drizzle with a little olive oil.

Menu Four

Pomegranate-Cooked Lentils and Aubergines (Serves 4)

This is my new favourite vegetarian meal! I found it in the cookbook ‘Falastin’ by Sami Tamimi and Tara Wigley, which celebrates the food of Palastine. I adore Pomegranate Molasses as it adds such a wonderfully intense sweet and sour flavour to dishes but without being overpowering, in this recipe it really adds a little bit of magic! This dish is great served simply with rice or bread. The leftovers make a delicious lunch (I speak from experience!) – or as suggested in the cookbook you could have them for breakfast with a fried egg, I’m yet to try this but it sounds delicious!…

2 aubergines (500g), cut into 3cm dice

60ml olive oil, plus 1½ tablespoons extra to serve

150g green or brown lentils

4 cloves garlic, crushed

1 green chilli, deseeded and chopped

1 tablespoon ground cumin

1½ teapoons fennel seeds, roughly crushed in a pestle and mortar

1 teaspoon ground coriander

1 tablespoon cornflour

4 tablespoons (80g) pomegranate molasses

2 tablespoons lemon juice

1 tablespoon tahini

Salt and black pepper

Fried Onions:

About 400ml vegetable oil

2 large onions, thinly sliced

2 tablespoons cornflour

To Serve:

A handful of parsley, roughly chopped

40g pomegranate seeds

2 red chillies, thinly sliced

1. In a large bowl mix the aubergines with 2 tablespoons olive oil, ½ teaspoon salt and a good grind of black pepper. Tip them on to a large parchment-lined baking tray (about 35x40cm), so that they are in a single layer. Roast in a preheated oven, 220’c fan, for 25 minutes, stirring once or twice throughout. Remove from the oven and set aside.
2. Rinse the lentils and put them in a saucepan with 1 litre of water. Bring to the boil, then reduce the heat to medium and simmer for about 20-25 minutes until they are almost cooked. Drain the lentils, reserving 350ml of the cooking liquid.
3. To fry the onions, pour enough vegetable oil into a large saute pan so that it rises 3cm up the sides of the pan. Mix the onions with the cornflour and then when the oil is hot, carefully fry the onions in batches – fry for about 6-7 minutes until they are golden brown, stirring to stop them sticking together. Remove each batch with a slotted spoon and drain on kitchen paper and sprinkle with salt.
4. Wipe clean the sauté pan and add the remaining 2 tablespoons of olive oil. Place over a medium heat and add the garlic and chilli. Fry for 2 minutes stirring, until the garlic is light golden brown. Add the cumin, fennel and coriander and stir continuously for 30 seconds. Stir in the cornflour for 1 minute, then add the lentils, the 350ml of reserved cooking liquid, ¾ teaspoon of salt and plenty of pepper. Bring to the boil and cook for 5-6 minutes stirring frequently until the liquid has thickened to the consistency of thick porridge. Finally, add the pomegranate molasses, lemon juice, tahini, all the aubergines and half of the fried onions. Stir through, then remove from the heat.
5. Serve sprinkled with the remaining fried onions, the chopped parsley, pomegranate seeds and sliced chillies, finishing with a drizzle of olive oil and rice on the side.