Chocolate Gourmandise (Gluten Free!)

(Serves 4)

I thought that this week, as it’s Valentine’s Day at the end of the week, that I would share a little ‘chocolate love’… ‘Chocolate Gourmandise’ is one of those desserts that everyone, yes, everyone loves! On first appearance it seems to be a little sponge in a cup, but when you dip your spoon into it, you get the wonderful surprise of a molten chocolate centre. What really will steal your heart, is that this recipe, is not only delicious but incredibly easy to make, and so, it is not only the perfect midweek family treat, but also the perfect dessert to end a dinner party (remember those?!..). It must be baked at the very last minute, but can be prepared several hours in advance. And the other good news is that, it works perfectly well with gluten free plain flour (I use Doves). This recipe is from a cookbook which I have had for over 20 years, ‘Patricia Wells at Home in the Provence’. Whilst there are other recipes in this book that I have enjoyed, it always naturally falls open onto the page for Chocolate Gourmandise (with all its cooking stains)!

Watch the video of this dessert being made here!

125g dark chocolate, roughly chopped (I use Lindt Excellence 70% Cocoa Dark Chocolate)

125g butter

3 large eggs

150g caster sugar

35 g plain flour (gluten free if required – I use ‘Doves’)

Butter and flour for preparing the ramekins

(you will also need 4 small ramekins with 150ml capacity)

1. Place the chocolate with the butter in a bowl over a pan of barely simmering water, stir until melted.
2. In another bowl, whisk the eggs with the sugar and flour, mixing just to blend.
3. Gradually whisk in the melted chocolate mixture.
4. Leave the mixture to rest for an hour, to allow the flavours to mellow.
5. Generously butter and flour the ramekins. Place on a baking sheet. Spoon the mixture into the ramekins.
6. Bake in a preheated oven, 200’c fan, for 12-14 minutes, they should be still wobbly.
7. Transfer the ramekins to sit on dessert plates and serve immediately.

We have survived the first month of 2021! I must admit that the month of January is when I allow myself to be my absolute laziest, it’s my hibernating month, so I need this new month of February to get me kickstarted!  Prior to the world of lockdown, January was also the month in which I would indulge myself with lots of outings to the cinema, as generally, it was the month with all the best film releases before the various annual award ceremonies. But, of course, this year I couldn’t even go out to the cinema, so I must admit that I have been even lazier than normal and I have been watching far too many films at home on my sofa (with chocolate!). I’ve been downloading a few of the Oscar nominated films such as ‘Mank’ and the ‘Chicago 7’, so have been getting my normal ‘cinema hit’, but I have also been binge watching boxsets (‘The Undoing’, ‘Bridgerton’ and the ‘Serpent’) and even re-watching some of my favourite movies such as last years ‘Little Women’ and the old classic ‘It’s a Wonderful Life’.

It was whilst recently re-watching one of my favourite ‘food themed’ films, ‘Julia and Julie’, that it hit me, why, during these uncertain covid times, Menu Mistress has been so good for me (and hopefully you!)…in the film, whilst making chocolate mousse, Julie says to her husband, “You know what I love about cooking? I love that after a day when nothing is sure…you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That’s such a comfort”. That is exactly how I feel about cooking good recipes, they allow me to have control in an uncertain world; despite all this Covid world upheaval, at the end of the day, I can cook something which I can enjoy. Hopefully, the recipes which I am sharing (all tried and tested in my kitchen) are also bringing some certainty to your everyday lives and inspiring you to cook more… which brings me to this week’s new recipes!…

This month it is, of course, Valentine’s Day, so I thought it would be a great excuse to share a perfect steak recipe, Peppercorn Steak with Aligot. This is a classic French bistrot recipe, the steak is an elegant treat whilst the addition of the Aligot makes it particularly comforting. All you need on the side is a classically dressed green salad.  Menu Two is Chicken Milanese, I must admit that if I asked both Nick and Felix what they would like me to cook for their Valentine’s treat, it would probably be this. In this recipe, chicken escalopes are breadcrumbed, pan fried and then served on a plate of spaghetti dressed with a rich tomato sauce – it has long been a family favourite (I’m also sharing a gluten free option for this recipe). Menu Three is Spicy Red Lentil Soup, this vegetarian soup is the perfect weekday meal on a cold February night, it’s spice will definitely warm you up!

Finally, not only do we have the excuse for a Valentine’s feast but also, with Shrove Tuesday on 17^th February, we also have the perfect excuse for a Pancake feast…so this week, so that you can plan ahead, I thought I would also share my favourite foolproof pancake recipe, including a gluten free version that really does work! Plus there is a recipe for a delicious savoury pancake filling. I have to admit that I could just eat all my Shrove Tuesday pancakes simply with lemon and sugar, one after the other, after the other…but this savoury filling means that you can make a midweek supper completely out of pancakes – a main course and then a dessert with lemon and sugar ones!

Remember that I will be posting a ‘Tuesday Treat’ next Tuesday 10^th February! The recipe I am planning to share will offer you the perfect end to your special Valentines meal…

Also, on MenuMusic, I’m posting a new Spotify playlist for you to cook along to. This new playlist is a modern mix of chilled tracks, which I hope you’ll enjoy…it’s perfect music to bake a cake to, on a lazy Sunday afternoon!

Menu One

Steak with Peppercorn Sauce and Aligot Potatoes (Serves 4)

This is a super simple way to take a steak dinner to an even higher level! The sauce is quickly cooked in the pan after frying the steaks. You could serve this simply with Homemade Oven Chips (recipe here) or for pure indulgence, serve French style, with Aligot potatoes, I also like a green salad with a little torn parsley on the side, dressed with a classic vinaigrette (both recipes below).

4 sirloin steaks (or a steak cut of your choice)

Salt and pepper

Olive oil

For the Sauce:

170ml brandy

370ml beef stock

250ml double cream

4-6 teaspoons whole black peppercorns, coarsely crushed

1. Lightly brush the steaks with olive oil and sprinkle generously with salt and a little black pepper.
2. Heat a frying pan until very hot. Place the steaks in the pan and cook for about 1½ minutes of each side for rare or a little longer depending on your taste. I also like to turn the steaks on their ‘fat’ edge, for 30 seconds to crisp it up.
3. Remove the steaks to a plate to rest whilst you make the sauce.
4. Add the brandy to the pan and let it simmer rapidly, scraping the bottom of the pan, when most of it has reduced (and lost its harsh alcohol smell), add the stock and simmer to reduce by half.
5. Lower the heat. Add the cream, peppercorns and any juices from the resting steaks, stir, then simmer for about 2 minutes until it thickens (do not let it boil). Season with salt.
6. Transfer the steaks to plates and spoon over the sauce.

Aligot (Serves 4)

Aligot is a traditional recipe of puréed potatoes with cheese from the South of France. Traditionally it is made with Tomme de Savoie, but this is very difficult to find in the UK, so in this recipe it is substituted with Emmental. Although not completely authentic it is absolutely delicious! You will often find Aligot served in good French bistrots with a simple steak and green salad, but it is equally good with a pork chop or sausages – a French take on ‘bangers and mash’! Aligot does require a bit of ‘elbow grease’ – the grating of cheese (my pet hate!) and beating it into the mash – but the end result makes it all worth it!

1 kg potatoes (such as Maris Piper)

400g Emmental cheese, grated

50g butter

100ml milk

1 garlic clove, crushed

150g Créme Fraîche

Whole nutmeg to be grated

Sea salt and black pepper

1. Peel the potatoes and cut into even-sized chunks. Steam until completely cooked through.
2. Heat the milk with the butter and garlic.
3. Mash the potatoes with the milk and melted butter mixture.
4. Return the pan with the mashed potatoes to the hob and over a low heat quickly mix in the cheese and cremé fraîche – this requires a bit of elbow grease, but as the cheese melts you will notice that the potato becomes wonderfully smooth.
5. Finally season with a grating of nutmeg and salt and pepper.

Green Salad with a Classic Vinaigrette

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

Sea salt and pepper

A salad of your choice

1. Simply put all the ingredients in a bowl and whisk together (or place in a jar with a lid and shake vigorously).

Menu Two

Chicken Milanese with Spaghetti & Tomato Sauce (Serves 4)

(with a Gluten Free Option)

This is one of our family favourites! It is a recipe I found years ago, on a ‘Jamie Oliver’ phone app, the app has since been deleted, but fortunately, I made a note of the recipe!… For a gluten free option I ‘bread’ the chicken pieces in ‘Mrs Crimble’s Gluten Free Ready to Use Breadcrumbs’ which you can buy in UK supermarkets; they are a very good alternative, in fact, the Chicken Milanese in the final photo above, is made with them!

2 – 3 chicken breasts

2 garlic cloves, sliced

1 small bunch of basil

½ bunch of parsley

400g tin chopped tomatoes

Plain flour for dusting (gluten free if required)

1-2 eggs

1 loaf of ciabatta

Olive oil

300g spaghetti (gluten free if required)

Sea salt and pepper

1. Cut the crusts off of the ciabatta, tear the bread into the bowl of a food processor and process to bread crumbs adding a splash of olive oil and salt and pepper. Set aside.
2. Pick the leaves from the herbs, put these to one side and chop the stalks.
3. Fry the garlic slices in a little olive oil until lightly golden, add the chopped herb stalks, fry for 30 seconds before adding the chopped tomatoes. Reduce the heat and simmer for 10 minutes.
4. For the chicken ‘Milanese’, Cut the chicken breasts into 3 lengthways, cover these slices with clingfilm and flatten to the thickness of £1 coin, by hitting with the base of a heavy saucepan (see the video of me doing this here!).
5. Put a couple of tablespoons of flour on a plate and mix with some salt and pepper. Beat the egg(s) in a bowl big enough for dipping the chicken pieces in. Put the breadcrumbs in another bowl.
6. Toss each chicken piece first in the flour, shaking off any excess, then dip them in the beaten egg and finally in the breadcrumbs, to coat completely.
7. Heat a couple of tablespoons of olive oil in a frying pan and fry each breaded chicken piece until golden and cooked through.
8. Meanwhile cook the spaghetti according to the packet instructions, until al dente.
9. To serve: roughly chop the basil and parsley leaves and stir through the cooked spaghetti. Divide the spaghetti onto plates, add a dollop of the hot tomato sauce and top with the fried chicken pieces.

Menu Three

Spicy Red Lentil Soup (Serves 4)

This is a very warming soup, and quite spicy, I would add less chilli the first time you make it, as you can always add more chilli flakes at the end of cooking, it’s one of those recipes which you have to let your taste buds lead you!.. (Toasted Naan breads are good with this soup!)

200g split red lentils

1 medium onion, roughly chopped

A little groundnut oil

A small thumb sized piece of ginger, peeled and grated

3 cloves garlic, peeled

4 tomatoes, quartered

1 teaspoon black mustard seeds

1-2 small red chillies (less to taste – see note above)

1-2 teaspoons of dried chilli flakes (less to taste – see note above)

1 teaspoon ground turmeric

1 litre vegetable stock (I use ‘Marigold Swiss Vegetable Boullion’)

A small bunch of coriander leaves, chopped

Sea salt

1. In a heavy based saucepan, gently fry the onion in the groundnut oil, until softened but not coloured.
2. Add the mustard seeds and cook until the seeds start to pop a little.
3. Add the lentils, ginger, garlic cloves, tomatoes, chopped and dried chillies and the ground turmeric, stir well before adding the stock and a pinch of salt.
4. Bring to the boil, skim off any froth that appears on the surface. Lower the temperature, half cover the pan with a lid and simmer for 20 minutes or so until the lentils have softened and have started to fall apart.
5. Add most of the chopped coriander (keep some back to serve). Place in a food processor and process until smooth, check the seasoning.
6. Serve sprinkled with the remaining chopped coriander.

Menu Four

Basic Pancakes (and Chicken, Chilli and Basil Pancake Wraps)

All too often we tend to forget about pancakes and then the annual Shrove Tuesday/Pancake Day arrives and we go mad for them! They really deserve to be served up more often and the recipe for Chicken, Chilli and Basil Pancake Wraps (below), is a great way to make them into savoury supper dish at any time of the year…followed by dessert of pancakes sprinkled with lemon and sugar!

Basic Pancakes (with Gluten)

110g plain flour

A pinch of salt

2 large eggs

200ml milk mixed together with 75ml water

2 tablespoons melted butter, plus extra for cooking the pancakes

1. Sieve the flour and salt into a large bowl (hold the sieve up high to give the flour an ‘airing’).
2. Make a well in the middle of the flour and break the eggs into it.
3. Whisk the eggs into the flour, incorporating the bits from the sides.
4. Start to add small quantities of the milk and water mixture gradually, until it has all been added and the batter is smooth.
5. When you are ready to cook the pancakes add the 2 tablespoons of melted butter to the batter and stir well.
6. Melt about a teaspoon of butter in a small frying pan. Swirl it around the pan and tip off any excess butter – the pan only needs a light coating.
7. When the pan is really hot, turn down the heat to medium and add about 3 tablespoons of batter to the pan, tip it around from side to side so that the base is evenly coated. It should only take ½ -1 minute to cook, you will notice little bubbles rising under the surface. Use a palette knife (or if you’re feeling brave, toss it!) to turn the pancake over to cook the other side, then slide on to a plate, cover with foil to keep warm whilst you cook the next pancake.

(The first pancake is often ‘a tester’, so that you can determine how much batter your pan needs, so don’t be surprised if it isn’t perfect).

Basic Gluten-Free Pancakes

100g gluten free plain flour (I use Doves)

A pinch of salt

2 large eggs

1½ teaspoons melted butter, plus extra for cooking the pancakes

240ml whole milk

60ml water

1. Sieve the flour and salt into a large bowl (hold the sieve up high to give the flour an ‘airing’).
2. Make a well in the middle of the flour and break the eggs into it and add the melted butter and about ¼ of the milk, whisk to combine to a thick mixture, incorporating all of the flour around the sides.
3. Slowly whisk in the rest of the milk and the water, until the batter is smooth.
4. Leave to sit for 20-30 minutes. Mix well again when you are ready to cook the pancakes.
5. Melt about a teaspoon of butter in a small frying pan. Swirl it around the pan and tip off any excess butter – the pan only needs a light coating.
6. When the pan is really hot, turn down the heat to medium and add about 3 tablespoons of batter to the pan, tip it around from side to side so that the base is evenly coated. It should only take ½ – 1 minute to cook. Use a palette knife (or if you’re feeling brave, toss it!) to turn the pancake over to cook the other side, then slide on to a plate, cover with foil to keep warm whilst you cook the next pancake.

(The first pancake is often ‘a tester’, so that you can determine how much batter your pan needs, so don’t be surprised if it isn’t perfect).

*It is important to give the batter a good mix just before using for each pancake as the flour tends to settle at the bottom.

Chicken, Chilli and Basil Pancake Wraps (Serves 4)

This is a great recipe for a savoury option on Shrove Tuesday, but don’t just save the recipe for ‘Pancake Day’, it really is delicious at any time of the year! The stir-fry chicken needs to be cooked quickly so it is a good idea to have everything weighed out and prepared beside the stove, before cooking. By chargrilling the cooked pancakes you get a wonderful ‘charred flavour’!

For the Pancakes

Batter as above – either with or without gluten

1 level teaspoon vegetable stock powder (such as Marigold Swiss Vegetable Boullion)

Sesame oil for brushing

For the chicken
500g chicken breast fillets, cut into thin strips
4 garlic cloves, finely chopped
20g red chillies, roughly chopped
A generous pinch of sea salt
2 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon soy sauce (gluten free if required)
1 tablespoon caster sugar
Large handful of basil leaves, torn

To serve
135g cucumber, cut into sticks
40g fresh coriander leaves
1 large red chilli, halved, deseeded and finely sliced lengthways
Lime wedges

1. Whisk the stock powder into the pancake batter until dissolved, then make the pancakes following the method for the basic pancakes, above. Set aside while you make the filling.
2. For the chicken: Pound the garlic, chillies and salt in a mortar to make a paste. Heat the oil in a frying pan, add the paste and stir-fry over a high heat for 30 seconds — be careful not to burn the garlic. Add the chicken strips and stir-fry for 2 min until just cooked through. Add the fish sauce, soy sauce and sugar, and stir-fry for a further 30 seconds then toss in the torn basil leaves. Set aside, keeping warm.
3. Set a grill pan over a high heat. While the pan is heating, lightly brush one side of each pancake with sesame oil. Place a pancake in the pan, oiled-side down, and cook for 1 min, or until charred with stripes underneath. Flip and cook for 30 seconds more. Transfer to a plate and repeat with remaining pancakes.
4. Place some of the chicken mixture on one half of a pancake. Top with some cucumber, coriander leaves, chilli and a squeeze of lime juice. Roll up and eat immediately.

‘Flapjack’ Plum Crumble

This comforting crumble has sophisticated flavours – the combination of plums with orange and a touch of cinnamon, beautifully cuts the sweetness of the oat crumble. Serve it with a dollop of cream, custard or a good quality vanilla ice-cream.

The great news is, is that it’s completely gluten free! As you may know, I am gluten free, and so finding ‘carbohydrate’ comforting desserts can be difficult, as I can’t eat wheat. A traditional crumble calls for flour, so it has been some years since I have been able to enjoy this English pudding in the traditional sense, but over the years I have perfected this ‘flapjack crumble’ by combining various recipes for toppings and fillings. Even if you don’t need to eat gluten free, I think that it will become your new favourite crumble!!…

This recipe is perfect for the plums we get in our supermarkets during the winter months, those that never seem to ripen but are perfect for baking with. The oats are best ‘toasted’ before making the topping, this makes their flavour nuttier, so it is worth doing if you have the time.

For the Crumble:

250g porridge oats

125g butter

100g light muscovado sugar

100g golden syrup

For the Plum Filling:

800-900g plums, cut in half, stones removed

1 large orange, zested and juiced

50g light muscovado sugar

1 teaspoon ground cinnamon

1. Firstly, spread the oats on a large baking tray and bake in a preheated oven, 150’c fan, for 10-15 minutes, stirring once, until they are toasted and slightly golden.
2. For the topping: melt the butter, sugar and syrup in a large saucepan (big enough to take the oats) over a medium heat until the sugar has dissolved. Add the toasted oats and stir to combine.
3. Spread the plums out in a baking dish, cut side up – they should fit snuggly into the dish, covering the base completely. Spoon the orange juice over them.
4. Mix together the orange zest and cinnamon with the sugar (50g), sprinkle over the plums.
5. Spread the oat ‘flapjack’ mixture evenly over the plums. Place in a preheated oven, 180’c, for 30-35 minutes until the crumble is golden brown and bubbling.
6. Serve with a dollop of cream, custard or vanilla ice-cream – Delicious!!

It doesn’t seem possible that Christmas was almost a month ago, indeed, by New Year’s Eve I was feeling rather stuffed and I was looking forward to some lighter meals in January. It seemed a good idea, at that time, to start eating some lighter meals, but without sounding too depressing(!), I was forgetting how I hate these ‘dog days’ of January, the cold, the damp and the grey. I must admit that January is my least favourite month of the year, even if it does signify new beginnings, and so now, halfway through the month, I am feeling in desperate need for some indulgent comfort food …and a cocktail (I’ve never been good at ‘dry January’!!)...

So, this week I’ve changed my original menu plan for Menu Mistress and I have decided to share a particularly comforting roast chicken recipe. Menu One, ‘Rotisserie Roast Chicken’, is a rather special recipe from Rick Stein, it takes its inspiration from the French ‘fast food’ chicken which you often find in local French markets and ‘boucheries’. I am sure that many of you will have savoured this delicious chicken on your visits to France particularly around Paris; the chickens are slowly roasted on an outdoor rotisserie with sliced potatoes underneath to catch all the delicious roasting juices, heaven – perfect comfort food for January! Menu Two is another comforting dish and it continues to fulfil my New Year’s resolution to share at least one vegetarian recipe every time I share new recipes. ‘Vegetarian Shepherd’s Pie with Goats Cheese Mash’, is very delicious, it is a vegetarian dish which I have been making for years, so even if you are a meat lover like me, I urge you to make this! Menu Three is a pasta dish which is super quick and easy – hence I’m also putting it on my MenuMistress@Uni pages – it’s the perfect midweek supper dish; Puttanesca Pasta. There are various versions of this pasta sauce, but I particularly like this one from Gennaro Contaldo; it is a lovely thick sauce with just the right amount salt from the anchovies.

Finally, I’m sharing a cocktail recipe. What better way to chase away the January blues than with a Martini?!…If you live in or are visiting London, I can recommend the best place to visit for the quintessential Martini experience (after lockdown!) – Dukes Hotel, Mayfair. It has a wonderful, sophisticated cocktail bar, reassuringly old-fashioned, where it serves the finest Martinis, prepared tableside on a rosewood trolley; they only use organic lemons from Amalfi for their lemon twist! It really is an elegant experience and the perfect excuse to dress up! Unfortunately, until lockdown ends and the world of bars reopens, we can only enjoy this gem at home, so I’m sharing a Martini based on the classic recipe from Dukes… Enjoy!

Have a good week and remember to visit Menu Mistress next Tuesday for my ‘Tuesday Treat’!

Also… go to my ‘Eating Out’ page for my latest restaurant review, it will, unfortunately, be my last for some time, as with continuing lockdown rules it seems unlikely that restaurants will be opening soon. My latest review is for ‘Meltons’, York, where we enjoyed a superb meal before Christmas.

Menu One

Rotisserie-Style Roast Chicken with Beetroot & Mint Salad

This is a rather special roast chicken recipe from Rick Stein’s cookbook ‘Secret France’, it takes its inspiration from the French ‘fast food’ chicken which you often find in local French markets and ‘boucheries’. I am sure that many of you will have savoured this delicious chicken on your visits to France particularly around Paris; the chickens are slowly roasted on an outdoor rotisserie with sliced potatoes underneath to catch all the delicious roasting juices, heaven! In this recipe the chicken is similarly roasted on a bed of sliced potatoes at a low temperature for 2-2½ hours, although this may seem a long time it comes out incredibly succulent. It’s a very handsfree recipe, so can easily be made midweek, it just needs a good green salad and is also great with a beetroot and mint salad (recipe below).

1 free range chicken (about 1.7kg)

½ lemon

1 clove garlic, bashed

700g potatoes (such as Maris Piper), peeled and cut into 2cm thick slices

2 tablespoons olive oil

For the Spice Rub:

2 teaspoons paprika

Good pinch of cayenne

1 teaspoon salt

½ teaspoon dried thyme

40g butter, softened

1. First of all make the spice rub by mixing all the spices and seasoning together and blending with the butter.
2. Put the lemon half and the garlic inside the cavity of the chicken and tie up the legs.
3. Rub the spiced butter all over the chicken.
4. Place the sliced potatoes in a roasting tin, drizzle over the olive oil, place the chicken in the middle of the roasting tin on top of the potatoes.
5. Roast in a preheated oven, 130’c fan, for around 2½ hours. Baste the chicken and potatoes a few times during the cooking time.
6. Rest the chicken for about 10 minutes before carving, whilst it is resting, if I want the potatoes a little crispier, I often crank up the oven to 200’c and return them to the oven .
7. Serve the carved chicken with the potatoes and pan juices spooned over. It is delicious with a simple green salad with a classic vinaigrette (recipe here) and a beetroot salad (recipe below).

Beetroot and Mint Salad (Serves 4)

This is my new favourite salad, it is particularly good during the winter months with its jewel like colours (especially if you manage to get hold of a mix of coloured beetroot). It is incredibly easy to make and will happily sit in the fridge for a day or two. I came across this recipe recently in Sky McAlpine’s brilliant new cookbook, ‘A Table For Friends’, which I would definitely recommend.

2 teaspoons caster sugar

2 tablespoons balsamic vinegar

Juice of one lemon

2 tablespoons extra virgin olive oil

500g cooked beetroots, finely sliced (a mix of colours if available)

A small bunch of mint leaves

Sea salt flakes

1. Whisk the sugar, vinegar, lemon juice and olive oil with a generous pinch of salt.
2. Put the beetroot in a bowl. Roughly chop half of the bunch of mint and add to the beetroot and pour over the dressing, gently stir and leave in the fridge to marinate for at least an hour to intensify the flavours.
3. To serve: bring to room temperature then arrange the beetroot on a plate with the remaining mint scattered over and drizzled with some of the marinade.

Menu Two

Vegetarian Shepherd’s Pie with Goats’ Cheese Mash (Serves 4)

As you may be aware, I am a complete meat lover, so when I say that this recipe could convert me to vegetarianism, you’ll know it’s extremely good!…I found this recipe many years ago in Delia Smith’s ‘How to Cook: Book Three’, I have made it on numerous occasions since then. It is quite a straightforward recipe but you must remember to pre-soak the black eyed beans the night before cooking it. The vegetables need to be chopped small so it is a good idea to use a food processor – and it saves a lot of time! I like to serve this with a green salad with a classic vinaigrette dressing (recipe here).

110g dried black-eyed beans, pre-soaked and drained

75g green split peas (no need to soak), rinsed

75g green lentils (no need to soak), rinsed

725ml boiling water

50g peeled carrots

50g peeled swede

50g peeled celeriac

1 large onion, peeled

1 small green pepper, deseeded

50g butter, plus a little extra for greasing

1 heaped tablespoon chopped mixed fresh herbs (sage, rosemary, thyme and parsley)

¼ teaspoon ground mace

¼ teaspoon cayenne pepper

Salt and black pepper

For the topping:

110g soft goats’ cheese

700g potatoes (such as Maris Piper), peeled

225g tomatoes, peeled and thinly sliced

50g butter

2 tablespoons milk

25g Pecorino cheese, grated

Sea salt and black pepper

(A round baking dish, roughly 23cm diameter and 5cm deep, buttered)

1. First put the drained beans in a saucepan with the split peas and lentils. Add the boiling water and some salt. Cover and simmer gently for 50-60 minutes until they have absorbed the water and are soft. Remove from the heat and mash them just a little with a fork.
2. Meanwhile cook the potatoes.
3. Whilst the potatoes are cooking, roughly chop the vegetables before placing in a food processor and chopping small.
4. Melt the butter in a large frying pan over a medium heat, add the vegetables and cook gently for 10-15 minutes until they are softened and tinged gold at the edges.
5. Add the vegetable mixture to the lightly mashed pulses, along with the herbs, spices and salt and pepper to taste. Spoon this mixture into the buttered baking dish.
6. Arrange the slices of tomato over this mixture.
7. Mash the cooked potato with the butter, milk and goats cheese and season with salt and pepper (you can use an electric hand held whisk to do this). Spread the potato over the top of the ingredients in the dish.
8. Finally sprinkle over the Pecorino and bake the pie in a preheated oven, 190’c fan, for 20-25 minutes, until the top is lightly browned.

Menu Three

Pasta alla Puttanesca (Serves 4)

There are various versions of this pasta sauce, but I particularly like this one from Gennaro Contaldo; it is a lovely thick sauce with just the right amount salt from the anchovies. It is another recipe which I have taken from one of my favourite cookbooks, ‘Cook: A Year in the Kitchen with Britain’s Favourite Chefs’, which has numerous recipes from different chefs, including Gennaro Contaldo.

6 tablespoons olive oil

4 cloves garlic, peeled, left whole and crushed with the flat blade of a knife

1 small red chilli, finely chopped

6 anchovy fillets

35 black olives, stoned and sliced in half

2 tablespoon capers

300g tinned chopped tomatoes

1 teaspoon dried oregano

A large handful parsley, chopped

400g linguine or spaghetti (gluten free if required)

Salt to taste

1. Heat the oil in a large frying pan, add the garlic, chilli and anchovy fillets. Fry until the anchovies have melted and the garlic is golden brown.
2. Add the olives and capers, stir-fry for a minute. Then add the tomatoes, oregano and parsley.
3. Lower the heat, cover with a lid and simmer gently for 20 minutes.
4. Meanwhile cook the pasta according to the packet instructions, until al dente.
5. Drain the pasta and add to the sauce, stir well so that the pasta absorbs the flavours of the sauce – if you feel that the sauce is too dry add a tablespoon or two of hot pasta water.
6. Serve immediately.

And a Little Treat…

A Classic Martini (Serves 1)

I am partial to a Martini, one of my favourite places to have one in London is Dukes Hotel, Mayfair. It has a wonderful, sophisticated cocktail bar, reassuringly old-fashioned, where it serves the finest Martinis, prepared tableside on a rosewood trolley; they only use organic lemons from Amalfi for their lemon twist! The recipe I am sharing is based on their classic Martini. I like vodka Martinis with a twist of lemon, but in this recipe you can always substitute the vodka for gin and the lemon for an olive!…

Before you start making a Martini, make sure you put, not only your vodka (or gin) in the freezer, but also your glasses, as you want this cocktail to be chilled to perfection.

1 frozen martini glass
100ml vodka or gin (frozen – see note above)
5ml (1 teaspoon) Dry vermouth
1 large twist of lemon peel from an unwaxed lemon

1. Put the Dry Vermouth into the frozen glass
2. Top the glass up with the vodka (or gin).
3. Squeeze the lemon twist over the glass to extract the fragrant oils.
4. Finally, swirl the Martini with the lemon twist and drop it into the glass.
5. Enjoy!

Orange Almond Cake (Gluten Free!)

When my good friend, Sophie, first gave me this recipe, I was hesitant to try it, as being a self-confessed ‘lazy cook’ when I discovered that I had to boil the oranges for an hour before even starting the recipe, I wasn’t sold on it. But, fortunately she insisted that it was worth the effort… and she was definitely right, this is one of the most moist orange cakes I have tasted – it truly is delicious. In fact, it is also very easy, the boiling of the oranges is something that pretty much takes care of itself and to make the cake, it’s simply a matter of pureeing the oranges in a food processor, adding them to the whisked eggs and sugar, and stirring in the other ingredients – done!…Try it!…

2 seedless oranges

6 eggs

250g caster sugar

250g ground almonds

1 teaspoon baking powder

50g flaked almonds

2 tablespoons icing sugar

(To serve: double cream lightly whipped with a touch vanilla paste)

A 22cm springform tin: grease and line the base and sides

1. Wash the oranges and cut off the ends (discard), place the oranges into a large saucepan, cover with water and bring to the boil. Boil for 2 hours (topping up with water as required).
2. Remove the oranges from the water and allow to cool completely before cutting into pieces and pureeing in a food processor until completely smooth.
3. Use an electric whisk to beat the eggs and caster sugar in a large bowl until pale and frothy.
4. Add the orange puree, stir through, then add the ground almonds and baking powder, and combine.
5. Pour the mixture into the prepared tin. Sprinkle the flaked almonds over the top of the cake.
6. Place in a preheated oven, 160’c fan, and bake for 60 minutes or until a skewer inserted in the middle comes out with just a few crumbs on it.
7. Allow to cool completely in the tin.
8. Sprinkle with icing sugar. Serve with a dollop of cream (flavoured with a touch of vanilla paste).