With the arrival of May, despite the rather cold and miserable weather, I have been cooking up a few summery dishes. I know… ‘Don’t cast a clout until May is out!’, but I figured that I was safe at home in my kitchen. I learnt the truth of this saying when I was a teenager, when, on waking up to a beautiful sunny day in March, I decided to wear my new white jeans and a flimsy jacket. I had to take two buses to college and by the time I’d boarded the second bus the sun had gone in and it was becoming decidedly cold, unfortunately, it was too late to return home so I had to shiver my way through the day feeling increasingly stupid in my summery attire! Having learnt my lesson, the aforementioned saying is one that I have repeated to myself on numerous occasions over the years! However, I don’t think the saying applies to food, and my taste buds are in need of some light flavours which would suit alfresco eating in the unlikely event that the weather permits. So this week I am sharing a few recipes with summer in mind…

Menu One is ‘Chilli-Rubbed Pork Chops with Charred-Corn Salsa’, the beautiful chargrilled flavours of this recipe really do epitomise the summer and alfresco eating. You will need a griddle pan to cook this (or a BBQ if the sun is out!), but it is extremely easy to cook! Menu Two is Easy Baked Tarragon Chicken, I love tarragon any time of the year, but find that its flavour is particularly suited to the warmer summery days. The chicken is simply browned on the stove with some shallots then cooked with a little stock in the oven for 30 minutes – easy – and by cooking the chicken with the stock you create a beautiful ‘tarragon’ gravy! I have served this with ‘Braised Baby Gem Lettuces’, if you have never cooked these little lettuces, I urge you to try them like this, they become slightly sweet and very delicious. Menu Three is a wonderful Vegetable Laksa, this beautifully spiced Southeast Asian soup uses lemongrass to create a lovely fresh flavour whilst the addition of noodles makes it a substantial meal – it’s a perfect early summer soup.

Finally, to help that summery vibe I thought I’d share a new favourite cocktail of mine…a Lemon Sidecar!…what can I say…these are seriously good, so be careful!…

Also…to complement the summery vibe in my kitchen I have been listening to a very upbeat playlist; as you may have recognised, I have a rather eclectic taste in music – in comparison to my last playlist this is decidedly modern and will definitely get you strutting around your kitchen!…(listen to Music to Cook to…MenuMusic Eleven…here!)

Menu One

Chilli-Rubbed Pork Chops with Charred-Corn Salsa (Serves 4)

This is another incredibly tasty recipe from the cookbook ‘Five Marys Ranch Raised’. To create the wonderful chargrill flavour you do need to use a griddle pan (or a BBQ). The pork chops are seasoned with a chilli rub, I use a mild chilli powder but if you prefer a hotter kick you can of course use hot chilli powder. The sweet-smoky corn salsa makes this recipe extra special – chargrilling the corn cobs creates a delicious, sweet BBQ flavour. The pork chops are cut relatively thinly, so are ready in minutes; it really is a perfect quick dinner dish, just serve with a big salad, and with either ‘Roasted Cauliflower with Chilli & Lime’ or ‘Homemade Oven Chips’ (recipes below).

For the Pork:

4 pork chops (bone in), ¼ inch thick

3 tablespoons olive oil

2 cloves garlic, crushed

1 tablespoon chilli powder (see note above)

1½ teaspoons salt flakes

1 teaspoon sweet paprika

1 teaspoon dried oregano

For the Salsa:

2 corn on the cob

2 slices red onion, each ½inch thick

Olive oil

Large bunch of fresh coriander, leaves finely chopped plus a few sprigs to garnish

1 small green jalapeno, seeded and chopped finely

2 tablespoons fresh lime juice

Sea salt and black pepper

1. In a small bowl mix together the olive oil, garlic, chilli powder, salt, paprika and oregano to form a paste. Spread the paste evenly over the chops and set aside at room temperature for up to 30 minutes.
2. To make the salsa, brush the corn cobs and the onion slices with olive oil. Heat a griddle pan until very hot, then place the corn in the hot pan and cook, turning, until tender and slightly charred – about 7-10 minutes. Cook the onion slices in the same way, they will need less time – about 5 minutes.
3. Cut the corn from the cobs and finely chop the onion. Combine the corn and onion in a bowl with the chopped coriander, jalapeno, lime juice and 1 teaspoon of olive oil. Season with salt and pepper. Put to one side.
4. Reheat the griddle pan until smoking hot and place the pork chops on the pan, griddle for 2-3 minutes, so they get lovely chargrilled marks, then turn and cook for a further 1-2 minutes, until the chops are cooked through.
5. Transfer to a serving plate to rest for a few minutes before serving with the corn salsa, garnished with the coriander sprigs. It is delicious served with ‘Roasted Cauliflower with Chilli & Lime’ or ‘Homemade Oven Chips’ – recipes below.

Roasted Cauliflower with Chilli and Lime (Serves 4)

large head of cauliflower

2 to 3 tablespoons extra-virgin olive oil, as needed

Sea salt and black pepper

½ teaspoon ground cumin

¼ teaspoon chilli powder

3 tablespoons pumpkin seeds

1 tablespoon fresh coriander, finely chopped

Grated zest of a lime

1. Cut the cauliflower into florets, then cut these into bite sized pieces – it is best to cut them in half so that they have a flat edge which will caramelise during cooking and therefore taste better!
2. Place the cauliflower on a large baking sheet lined with baking paper, drizzle with olive oil and season with the cumin, chilli powder and the salt and pepper, toss to evenly coat.
3. Place in a preheated oven, 220’c fan, cook for 15 minutes. Remove from the oven, toss, then sprinkle the pumpkin seeds over the cauliflower in the centre area of the pan (not too near the edges as they tend to burn). Return to the oven for a further 10-15 minutes.
4. To serve, sprinkle over the chopped coriander and grated lime zest.

Homemade Oven Chips (Serves 4)

These chips are easy to prepare, proving that there is no need for a stinking chip pan in order to have good chips! It is important to use baking potatoes for this recipe as they crisp up better.

3-4 baking potatoes, depending on the size and how hungry you are

2-3 tablespoons olive oil

Sea salt and black pepper

1. Preheat the oven 200’c fan.
2. Cut the potatoes into thick chips, there is no need to peel them.
3. Bring a saucepan of water to the boil, add the chips, boil for 4 minutes then drain well.
4. Coat the chips with the olive oil and lay them out in single layer on a baking tray.
5. Place in the preheated oven for 25-30 minutes, turning a few times during cooking.
6. Serve immediately.

Menu Two

Easy Baked Tarragon Chicken served with Braised Baby Gem Lettuces (Serves 4)

Tarragon is my all-time favourite herb, and the marriage between this herb and chicken is, in my opinion, heaven! This recipe is ideal midweek; once the chicken is browned on the stove you just have to cook it in the oven for 30 minutes and then finish off the gravy – how easy it that?!…You can easily leave out the cream if you prefer a lighter sauce. I like to serve this with Braised Baby Gem Lettuce – recipe below.

For the Chicken:

50g butter

1 tablespoon olive oil

Small chicken jointed or 8 chicken thighs

2 shallots or 1 small onion, finely sliced

120ml white wine

Several sprigs of tarragon

For the gravy:

20g butter

Handful of tarragon leaves and parsley, chopped

Sprig of thyme (optional)

150ml double cream (optional)

1. Melt the butter with the oil in a casserole dish, then brown the chicken on all sides.
2. Add the onions, wine and tarragon to the dish, stir and bring to a gentle simmer, cover and place in a preheated oven, 210’c fan. Cook for 30 minutes until the chicken is cooked.
3. Transfer the chicken pieces to a serving dish and set aside to rest.
4. Meanwhile make the gravy. Put the pan with the chicken juices and onion on the hob, remove the tarragon sprigs, then stir in the butter and the chopped herbs and sprig of thyme, mixing well. Remove from the heat and, if using, stir in the double cream.
5. To serve, pour the gravy over the chicken pieces.

Braised Baby Gem Lettuce (Serves 4)

When cooked in this way these lettuces become rather sweet and very special…I urge you to try them!

2 Baby Gem lettuce hearts

½ orange, juiced

30g butter

200ml chicken stock

Sea salt and black pepper

1. Cut the lettuces in half, through the stalk, keeping each half in tact.
2. Melt the butter in a frying pan, place each lettuce half flat side down in the pan and gently fry over a medium heat until the cut sides are caramelised.
3. Add the stock and the orange juice to the pan so that the liquid comes about halfway up the lettuce, season with salt and pepper. Turn down the heat, cover and cook gently until the lettuce has wilted and is tender, but holding its shape.
4. Remove the lettuce from the braising liquid. Keep the lettuce warm whilst you reduce the liquid by boiling gently to concentrate the flavour.
5. Serve the lettuce with a little of the reduced liquor .

Menu Three

Vegetable Laksa (Serves 4)

This is a delicious Southeast Asian aromatic soup with clean, fresh flavours whilst the addition of the rice noodles makes it a filling midweek meal.

For the spice paste:

4cm piece of fresh root ginger

3 shallots

3 garlic cloves

3 lemongrass stalks

4-6 red chillies

4 tablespoons peanut or sunflower oil

Handful of coriander leaves

1 teaspoon ground turmeric

1 teaspoon caster sugar

3 tablespoons tamarind paste

For the Laksa:

170g rice noodles

1 small aubergine, cut into 2cm dice

85g mangetout

85g green beans, topped and tailed

Groundnut or sunflower oil

600ml vegetable stock

300ml coconut milk

1 lime, juiced

Handful of coriander, roughly chopped

Handful of Thai basil leaves (or normal basil leaves), roughly chopped

For garnishes:

½ cucumber cut into thin batons/strips (seeds removed)

1 lime, cut into wedges

Bean sprouts

Thai basil leaves (or normal basil leaves)

Chilli oil

1. To make the spice paste, peel and chop the ginger, shallots and garlic and finely chop the lemongrass and chillies. Put into a blender with the oil and blend until smooth. Roughly chop the coriander leaves and add to the mixture with the turmeric, sugar and tamarind paste. Put to one side.
2. Cook the rice noodles according to the packet instructions, drain and refresh in cold water, then add a little oil to prevent them from sticking together. Put to one side.
3. Heat a little oil in a frying pan and sauté the diced aubergine until soft. Put to one side.
4. Heat 2 tablespoons oil in a large saucepan over a medium heat, add the spice paste and cook for 3-4 minutes, stirring until it is just beginning to brown.
5. Pour in the stock and bring to a boil, then reduce the heat and cook for a further 5 minutes, to slightly reduce.
6. Add the coconut milk, bring to a gentle simmer, then add the mangetout and beans, continue to cook for 3 minutes before adding the diced aubergine, and cooking for a further minute – the vegetables should be just tender.
7. Finally stir in the lime juice to taste, and the chopped coriander and basil.
8. Divide the noodles between four bowls and pour over the hot broth. Top with the beansprouts, basil leaves and cucumber. Serve with a wedge of lime and chilli oil for more heat if desired.

A Little Treat…

Bourbon Sidecar (Serves 2)

This cocktail was designed for summer evenings – seriously, they can be dangerous, so watch out…and enjoy!!…

2 tablespoons caster sugar

1 lemon wedge

100ml freshly squeezed lemon juice

120ml bourbon (I like Makers Mark)

60ml Cointreau

Large handful of ice cubes

Slice of lemon, cut in half to decorate

1. Pour the sugar into a shallow dish. Rub the rim of two cocktail glasses with the lemon wedge and dip the rims in the sugar to create a sugared rim.
2. Fill a cocktail shaker (or a large jam jar with a lid) half full with ice cubes. Add the lemon juice, bourbon and Cointreau. Cover and shake. Strain into the prepared cocktail glasses and use the halved lemon slice to decorate the side of the glass.

Chocolate Nemesis

This is the recipe for the River Cafe’s legendary chocolate cake. If you have been fortunate enough to eat at the restaurant, this is probably the dessert you would have chosen, it is famed for its rich mousse-like consistency, believe me you will be in heaven when you taste this! Over the years, I have found various recipes claiming to be the ‘River Cafe Nemesis’ but the discrepancies between the baking times, ingredient amounts and cooking temperatures have made the winning recipe elusive – even the recipe published in their ‘River Cafe Cookbook’ had something ‘missing’ (and called for 10 whole eggs!). So, I must admit that I had given up trying to find it…until just recently, when I discovered that during lockdown the River Cafe was selling the cake online for £60 – yes exactly, not cheap! It was a bit of a ‘red rag to a bull’ – I was determined to find the recipe so I could make it myself. This time, on my google search I discovered  a ‘YouTube’ video of a River Café chef making the cake, and although they didn’t exactly give you the ingredients or the cooking times in a straightforward manner, it was enough to be able to copy the recipe – and yes, I think I have absolutely found the winning one, what’s more, it is very easy to make and is gluten free; it only needs four ingredients plus a little water…you will thank me for sharing this!…

The cake, as I mentioned, has a very soft mousse-like consistency, so it is better served from the fridge, in this way it will be firmer and easier to slice. Serve it with a dollop of crème fraiche, you really do need this to cut the chocolate as it is very rich!

350g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

225g butter (plus a good knob to grease the tin)

5 eggs

300g caster sugar

125ml water

Cocoa powder to decorate (optional)

(24cm cake tin and a roasting tin, to use as a bain marie)

1. First of all prepare your cake tin, generously butter the tin and line the base with baking paper.
2. Place the chocolate and butter in a heatproof bowl over a pan of gently simmering water and melt together until smooth.
3. At the same time place 100g of the sugar in a small saucepan with 125ml of water, heat gently to melt the sugar to form a sugar syrup.
4. Meanwhile, beat the eggs and 200g of the remaining sugar with an electric mixer until the mixture has quadrupled in size – this can take up to 10 minutes.
5. Add the hot syrup to the melted chocolate mixture and stir to combine.
6. Now add this chocolate syrup to the eggs, continuing to beat as you do so, until completely combined.
7. Pour the batter into the prepared cake tin.
8. Put a folded tea towel onto the bottom of the roasting tin (this will stop the cake tin from slipping) and place the cake tin in the roasting tin.
9. Pour boiling water around the cake tin, so that it comes half way up its sides.
10. Bake in a preheated oven, 120’c fan, for at least 1 hour, until the cake is just set on top and the sides come away from the edge when gently pulled. Leave to go completely cold in the bain marie (about 2 hours).
11. Carefully remove from the tin, the base will be the top of the cake. If using, sprinkle over sieved cocoa powder.
12. Keep refrigerated, and serve in slices with crème fraiche.

If I had to put a positive spin on Covid, it would have to be the appreciation it has given me for the little things in life. Last week I felt incredibly happy just to have my hair cut, whilst the prospect of having lunch with my girlfriends, now that the lockdown rules have been partially lifted, is set to be the highlight of my year! Of course, our lunch is not allowed to be inside a restaurant, so we’ve booked one where it’s possible to eat outside but undercover – perfect for our unpredictable English weather! One of my girlfriends only recently discovered the restaurant we’ve chosen, Wild by Tart, it sounds wonderful – although pretty much anything will seem wonderful after lockdown!…When it was suggested, I naturally googled it and was excited to see that the duo behind the restaurant has also published a cookbook. How could I have missed this publication (and restaurant opening)?!…this is why it’s so good to speak with our friends – the wonderful ‘word of mouth’ (something that, in some ways, lockdown has undermined, as you really can’t beat face to face gossip!). Anyway, I am pleased to say that I have now bought the cookbook and I hope to try out a few of the recipes for Menu Mistress…let’s hope that our lunch is as good as the recipes that I’ve been browsing in the cookbook!…

Actually, this week’s Menu One is another example of why it’s good to chat, as it was through chatting with my neighbour, Karin, that I discovered this recipe, ‘Grilled Salmon in Sweet, Smokey Tamarind Sauce’. The recipe is from the Mexican cookbook by Thomasina Miers, founder of the restaurant chain Wahaca. I’m so glad that I tried this recipe as not only is it delicious but also simple to cook and rather different from the recipes I tend to choose. This is another positive about sharing ideas, it pushes us out of our comfort zones. So, do try this recipe, it really does give a different dimension to a simple piece of salmon. Menu Two is a recipe for a Barnsley chop, I love this double chop cut of lamb as it just needs to be quickly pan-fried – it’s perfect for a quick midweek meal. In this recipe from Tom Kerridge’s cookbook, ‘Best Ever Dishes’, it is flavoured with cumin and coriander, then, at the end of cooking, is sprinkled with orange zest – a simple idea but totally tasty! Finally, Menu Three is a super vegetarian dish that incorporates one of my favourite snacks, courgette chips! ‘Courgette and Cheddar Risotto’ is a perfect springtime recipe, topped with the aforementioned fried courgette; I suggest you make a note of the recipe for these chips, as you will want to make them on their own as a snack – they are seriously good sprinkled with salt!

I hope you enjoy these recipes…watch out for my Tuesday Treat next week!

Menu One

Grilled Salmon in Sweet, Smokey Tamarind Sauce with Avocado Salsa (Serves 4)

In this recipe the combination of slightly sour tamarind sauce with the smoky chipotle is a marriage made in heaven and it is brought to an addictive level with the addition of a little sugar!…It is a seriously good sauce that transforms a simple piece of salmon to an exotic supper. The recipe is from the cookbook by Thomasina Miers, founder of the Wahaca restaurant chain, ‘Mexican Food at Home’. I like to serve this with an avocado salsa (recipe below) and sticky rice.

4 fillets of salmon

For the marinade:

4 tablespoons tamarind paste

2 tablespoons soy sauce (gluten free if required)

3 tablespoons groundnut or sunflower oil

Juice of 2 limes

4 tablespoons demerara sugar

3cm fresh ginger, peeled and grated

2 garlic cloves, peeled and bashed

1 teaspoon chipotle chilli flakes

Handful mint leaves, roughly chopped

Handful of coriander leaves, chopped

Sea salt and freshly ground black pepper

1. A couple hours before you wish to eat, mix all marinade ingredients together. Place the salmon fillets in a shallow dish and pour over the marinade. Cover and chill for a 2 hours, turning halfway through.
2. When you are ready to start cooking, remove the salmon from the dish – reserving the marinade. Place a large frying pan over a high heat, when smoking hot add a drizzle of groundnut oil. When it is hot, add the salmon fillets, skin side down, and fry for 5-6 minutes.
3. Remove the pan from the hob and place under a preheated grill and cook for a further 3-4 minutes.
4. Meanwhile, pour the marinade through a sieve into a small pan. Bring to a gentle boil and reduce until it becomes thick and syrupy.
5. To serve, place the salmon on a plate with the sauce spooned over. It is great served with sticky rice and an avocado salsa (recipe below).

Avocado Salsa (Serves 4)

This a cross between a salad and a sauce. It is great as a side dish for fish, particularly with the recipe for Salmon in Sweet, Smoky Tamarind Sauce (above), or simply served with some tortilla chips!

1 ripe, but firm avocado, diced

5 cherry tomatoes, deseeded and diced

½ red onion, diced

2 tablespoons fresh lime juice

1 rounded tablespoon fresh coriander, chopped

A few drops of Tabasco sauce

Sea salt and black pepper

1. Simply combine the ingredients together in a bowl, adding seasoning to taste. Cover with cling film and leave to one side for an hour to allow the flavours to develop.

Menu Two

Barnsely Chops with Cumin, Coriander & Orange

(Serves 4)

These lamb chops are a super quick meal to cook – they are great on a week night when you really don’t have the time or energy to think about cooking. The cumin and coriander, with the lovely zing of orange, really make this easy dinner extra special, serve simply with potatoes or rice and some steamed greens or a green salad. I found this recipe in Tom Kerridge’s cookbook, ‘Best Ever Dishes’, and it’s definitely one of those!

4 thick Barnsley chops

4 tablespoons cumin seeds

4 tablespoons coriander seeds

Vegetable oil

15g butter

juice of 1 lemon

finely grated zest of 2 oranges

sea salt and black pepper

1. In  a dry frying pan, toast the cumin and coriander seeds until they are lightly toasted (a few minutes). Crush the seeds finely in a pestle and mortar, then sieve them on to a plate to get rid of any woody bits.
2. Push one side of the chop into the spice mixture making sure it gets a good coating. Season with salt and pepper.
3. Heat a little oil in a frying pan over a medium-high heat. When it is hot place the chops in the pan so that they are standing on their outer fat side, cook until the fat runs out and the skin starts to brown, then pour off this fat.
4. Turn the chops, seasoned-side down, and cook for  8-10 minutes, until dark brown and caramelised. Turn the chops over and cook for a further 2-3 minutes for medium-rare lamb.
5. Add the butter and lemon juice to the pan, and baste the chops with the buttery juice. Remove to a plate to rest for 5 minutes.
6. Serve the chops with the grated orange zest sprinkled over.

Menu Three

Courgette and Cheddar Risotto with Courgette Fries (Serves 4)

This is my new favourite risotto…I’ve always loved courgette fries, so a risotto topped with them is heaven! The pea shoots are a delicious garnish, they add a lovely fresh, sweet flavour and look beautiful!

For the risotto:

275-300g courgette, grated

1 small red onion, finely chopped

150g Carnaroli risotto rice

500ml hot vegetable stock

2 tablespoons fresh parsley, chopped

50g butter, cubed

100g mature Cheddar cheese, grated

Olive oil

Sea salt and black pepper

Pea shoots to garnish

For the Courgette Fries:

1 courgette

150ml milk, for dipping

4 tablespoons plain flour (gluten free if required)

Sunflower or groundnut oil for frying

1. First of all prepare the courgette fries. Cut the courgette into thin batons (removing centre core of seeds). Place the flour in a lidded container, and put the milk into a bowl. Dip the courgettes first in the milk then put them in the flour, put the lid on the container and give them a good shake so that they are evenly covered (shaking off any excess flour), you may want to do this in batches. Place the floured courgette batons to one side whilst you start the risotto.
2. Heat a little olive oil in a frying pan and fry the onion until it has softened, about 2-4 minutes. Add the rice and give it a good stir so that they are completely covered in the oil, cook for about 2 minutes until they are slightly opaque looking.
3. Add a ladle of hot vegetable stock to the pan, stirring. Gradually add more stock, ladle by ladle until each one is absorbed. Continue cooking in this way, stirring, for about 20- 25 minutes until the stock is absorbed and then rice is al dente (with some bite). Add the grated courgette and the parsley, cook for 2 minutes and then stir in the butter and 50g of the cheese, season to taste.
4. Meanwhile fry your courgette batons: Generously cover the base of a small frying pan with sunflower oil or groundnut oil, heat over a high heat until very hot, then fry the courgettes, in batches, for a few minutes until golden and crisp. Remove with a slotted spoon to drain on kitchen roll and season with salt.
5. Place the risotto on plates and top with the courgette batons, then sprinkle the pea shoots around the plate. Serve with the remaining grated cheese.

Almond and Apricot Cake (with Gluten Free Option)

Admittedly this is not the most attractive of cakes, it’s rather flat and tends to go at little ‘golden’ around its edge…but remember, looks can be deceiving! It is a beautifully moist cake, with a slightly chewy crust, the sweet flavour of the apricots is complemented by a lemony syrup which you pour over the cake when it is still warm. It is a recipe that I have taken from an old book, ‘The Gastro Pub Cookbook’. At the time it was published in 2003, the gastropubs from which it takes its recipes, were some of the best in the UK, although some of these pubs might not have survived the recipes are still as delicious. Interestingly, the book was researched by Diana Henry who these days is a very successful cookery book writer in her own right. Henry described this cake as ‘one of the most delicious cakes I have ever tasted’, and I’m not going to argue with her! It was a recipe which she took from ‘Ballymore Inn’ in Co.Kildare, Ireland, which in fact, is still a very successful gastropub – one which I have on my bucket list to visit…!

If you are gluten free, like me, this cake can be easily adapted by using gluten free flour (I used Doves) – the cake in the photo is gluten free!

225g butter, plus extra to grease the tin

100g dried, ready to eat apricots

225g caster sugar

1 lemon, juiced

80g ground almonds

3 large eggs, beaten

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

For the Lemon Syrup:

1 tablespoon caster sugar

1 lemon, juiced

To serve: crème frâiche or whipped cream

1. Butter a 23cm round cake tin and line the base.
2. Roughly chop the apricots.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the lemon juice, ground almonds and beaten eggs, then mix thoroughly. Finally, fold in the flour and apricots.
4. Put the mixture into the prepared cake tin and bake in the oven, 180’c fan, for about 35 minutes until the cake is firm and golden and leaving the sides of the tin.
5. Leave to cool in the tin for a few minutes then lift out onto a plate.
6. To make the lemon syrup, gently heat the sugar and lemon juice in a small saucepan until the sugar has dissolved. Pour over the cake while it is still warm.
7. Serve warm or cold with whipped cream or crème fraiche.

Things have been rather ‘hit and miss’ in my kitchen the last week or so…I am always trying new recipes for Menu Mistress, and I like to think that normally I have a good eye for ones that work, however recently I have had a few disasters. With hindsight, I can see that I’ve allowed my ‘good eye’ to be a little too indulgent, for example, the name of one of the failed recipes should have warned me that I was taking a risk, but when I heard its name, nostalgia got the better of me – ’Pork Basil Brush’. Yes, that really was its name! For those of you who are too young to remember or didn’t grow up in the UK, Basil Brush was a dapper little red fox, who was a popular children’s television character when I was growing up – I loved him and his ‘Boom Boom’ jokes, and ridiculous laugh! So, when I saw the name of the recipe I couldn’t resist. It appeared in an old cookbook, ‘The Good Food Guide Dinner Party Book’ which I managed to buy second hand after reading about it in one of my favourite books by Simon Hopkinson. Hopkinson recommended this seventies cookbook, as a ‘good read with some classic gems’ (although, I don’t think that he was necessarily eluding to this recipe!). Apparently ‘Pork Basil Brush’ appeared on the menu of a restaurant that actually acquired Basil Brush’s permission to name the dish after him – and had a paw marked certificate to prove it!… What a great nostalgic recipe, and if it had worked, what fun it would have been to share, but unfortunately, although edible and quick, it is definitely not a recipe that I could pass on to you. In the same vein, nor will I be passing on the ‘Cashew Nut Curry’ that I tried or the ‘Tuna Provençale’!…However, despite my recent recipe failures, I still have quite a few recipes up my sleeve, all tried and tasted and deemed good enough for Menu Mistress, so hopefully, you shouldn’t suffer from any frustrating failures in your kitchen!

This week I am, of course, steering away from serving fox(!)….Menu one is a delicious’ Lamb Kofta Curry’, this is in fact from the same Simon Hopkinson book, ‘Roast Chicken and Other Stories’, from which I got the idea to buy the seventies cookbook with the ‘Pork Basil Brush’! This Kofta Curry is a very delicious, mildly spiced dish with a creamy finish, the flavours have real depth. Admittedly, although a very straightforward recipe, it’s not the quickest meal for midweek, as you have to make the meatballs and fry them before adding them to a sauce, so you might prefer to make this at the weekend – but do try it, as it is very tasty. Menu two is a Lemon Chicken recipe, this is perfect for midweek, the lemon delicately flavours the chicken and is a perfect spring/summer recipe. Finally, Menu Three is a super simple pasta, ‘Penne with Courgettes, Mushrooms and Pine Nuts’, which I have been serving to my family for more years than I care to mention. It’s a ‘home grown’ recipe, one which I developed after being inspired by a pasta I tried in a restaurant – it’s not fancy, but is one of those easy midweek dishes, which is instantly gratifying.

Anyway have a wonderful week – my week is already looking up as I have finally got an appointment for a post lockdown haircut!…

Menu One

Lamb Kofta Curry with Rice (Serves 4)

This Kofta Curry is taken from Simon Hopkinson’s wonderful cookbook, ‘Roast Chicken and Other Stories; Second Helpings’. It is an absolutely delicious, mildly spiced dish with a creamy finish, the flavours have real depth; don’t be alarmed by its slightly oily, separated look, as, as Hopkinson himself says, “this is a sure sign of its authenticity”. Admittedly, although a very straightforward recipe, it’s not the quickest meal for midweek, as you have to make the meatballs and fry them before adding them to a sauce, so you might prefer to make this at the weekend – but do try it, as it is very tasty! I like to serve this with white long grain rice, it is also good with some poppadoms and chutneys on the side!

4 onions, finely chopped (to save time I use a food processor for this!)

6 garlic cloves, finely chopped

4 tablespoons vegetable oil

700g minced lamb

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 teaspoons ground turmeric

1 tablespoon garam masala

½ teaspoon chilli powder

1 teaspoon freshly ground black pepper

1 teaspoon salt

1 tablespoon fresh mint, chopped

1 egg, beaten

Flour (gluten free if required)

50g butter

½ stick cinnamon

4 cloves

4 cardamom pods

4 ripe tomatoes, peeled and chopped

Juice of 1 lemon (or 2 limes)

12 fresh mint leaves, roughly chopped

400ml coconut milk

(To serve: rice, poppadoms and chutneys)

1. Fry the onions and garlic in the oil until golden brown. Place on a plate to cool.
2. Meanwhile, in small frying pan, dry roast the coriander and cumin seeds until fragrant (a couple of minutes), then grind in a pestle and mortar.
3. Place the lamb in a bowl, adding the fried onions and mixing in the ground coriander and cumin, the turmeric, garam masala, chilli powder, pepper, salt, mint and egg. Form the mixture into walnut sized balls (koftas), roll in the flour and fry in the butter, in batches, until golden brown all over, remove to a plate.
4. Add the cinnamon, cloves and cardamom pods to the pan, fry for a minute or so, then stir in the chopped tomatoes and top with the koftas. Cook gently for about 10 minutes until the tomatoes are softened and pulpy.
5. Add the lemon or lime juice, roughly chopped mint leaves and the coconut milk, stir gently.
6. Bring to a simmer and gently cook for 20-25 minutes until the sauce has thickened. Taste for salt.
7. Serve on a bed of rice, with chutneys and poppadoms on the side.

Menu Two

Lemon Chicken & Creamy Garlic Mashed Potato (Serves 4)

This is a lovely light chicken dish, subtly flavoured with lemon. You can either use a jointed chicken or simply chicken thighs for this recipe. This chicken is delicious served on a bed of creamy garlic mashed potato, however you could, of course, serve it with a potato dish of your choice. The recipe, which I have slightly tweaked to make it an easier midweek option, is from the ‘Market Kitchen Cookbook’, a book which was published over 10 years ago, but still has a couple of my family’s favourites.

1 chicken jointed into 8 pieces or 8 chicken thighs

2 tablespoons olive oil

25g butter

1 tablespoon flour (gluten free if required)

2 tablespoons Dijon mustard

4 tablespoons Marsala wine (or sherry)

200ml chicken stock

1 lemon, juiced

1-2 tablespoons double cream

2 teaspoons fresh parsley, chopped

Sea salt and black pepper

Strips of lemon zest (for decoration – optional)

(Creamy Garlic Mashed Potato to serve – recipe below)

1. Season the chicken generously with salt. Add the oil to a casserole and fry the chicken pieces until they are golden brown. Remove from the casserole and place on a plate while you make the sauce.
2. Melt the butter in the casserole, then stir in the flour, allow to cook out a little then add the mustard. Pour in the marsala wine and allow the alcohol to evaporate before stirring in the stock, lemon juice and a good grinding of black pepper. Keep stirring until smooth.
3. Bring the sauce to a gentle simmer and return the chicken pieces, skin side up, to the casserole (the pan should be wide and shallow enough so that the sauce does not cover the chicken). Cook, uncovered, in a preheated oven, 200’c fan, for 20-25 minutes until the chicken is cooked through and the sauce is thick.
4. Remove the chicken from the casserole, add the cream and parsley to the sauce, and gently reheat.
5. Serve the chicken, on a bed of creamy garlic mash (if using), sprinkled with the lemon zest with the sauce on the side. This dish is also good with ‘Fine Green Beans with Almonds’ (recipe here).

Creamy Garlic Mashed Potato (Serves 4)

In this recipe, I have simply added an extra garlic clove to my ‘Favourite’ Mashed Potato recipe, it complements the Lemon Chicken wonderfully.

1kg potatoes (floury, such as Maris Piper)

100ml full-fat milk

100ml double cream

3 garlic cloves, 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, adding the milk mixture a little at a time. Season well with salt and pepper.

Menu Three

Penne with Courgettes, Mushrooms & Pine Nuts (Serves 4)

This is a pasta recipe which I have been serving to my family for more years than I care to mention, it’s a ‘home grown’ recipe, one which I developed after being inspired by a pasta I tried in a restaurant. It’s not fancy, but it is one of those easy midweek dishes, which is instantly gratifying.

400g courgette, cut into batons

400g portobellini mushrooms (or large flat mushrooms), sliced

3 garlic cloves, sliced

4 tablespoons pine nuts

3 tablespoons olive oil

400g penne pasta

Sea salt and black pepper

4 heaped tablespoons Parmesan cheese, grated, to serve

1. In a dry frying pan, toast the pine nuts over a medium/high heat for a few minutes until golden. Remove and keep to one side.
2. Heat 2 tablespoons olive oil in the frying pan and fry the courgette batons over a medium heat until softened, but retaining some ‘bite’ (al dente). Remove and keep to one side.
3. Add the remaining 1 tablespoon olive oil to the pan, add the garlic slices and fry over a medium heat for about 30 seconds before adding the mushrooms. Cook for about 5 minutes until the mushrooms have released their juices and have softened but are still retaining their shape.
4. Meanwhile cook the penne pasta according to the packet instructions until al dente.
5. Finally, return the courgettes to the pan along with the pine nuts, stir to combine and reheat before adding the drained penne pasta. Give everything a good mix and season with salt and pepper.
6. Serve with a very generous sprinkling of Parmesan cheese.