Like, no doubt,  a lot of people I associate months with anniversaries and special events. For instance, April is ‘my month’ as it’s my birthday, whilst September is not only the month for fresh starts with the end of summer and the beginning of the school year, but it’s also my son, Felix’s birthday. Then, of course, there is the one that we all associate with Christmas, December…and so it goes on. One thing my associations all have in common is food or rather, they facilitate the excuse to have a special meal! This month, July, is ‘Nick’s month’ as it is his birthday which of course means a celebratory dinner. Not only do I cook him a ‘birthday meal’ at home, but we also book a particularly special restaurant to dine in – this year I’m looking forward to dinner at Claude Bosi at Bibendum (watch out for the review in the next few weeks!). So, over the last week I’ve been thinking about Nick’s favourite meals and bearing this in mind, this week’s Menu Mistress features a couple of his favourites.

Menu one is a meal which Nick himself like’s to cook, ‘Chicken with Lemon & Capers’. In fact, the recipe shown in the photo’s was cooked by him – yes, he can cook very well, when I allow him in the kitchen(!), and I must admit he cooks this dish better than me! It’s a very tasty recipe from Antonio Carluccio’s cookbook ‘A Invitation to Italian Cooking’. Here I have served it with ‘Italian Style Sauté Potatoes’ and ‘Fried carrots’, which, if I am completely honest, do require a bit of attention at the stove but are definitely worth it. If you want a potato dish that is more hands-free, I would serve it with ‘Baby Roast Potatoes’ (recipe here). Menu Two is a relatively new recipe that I have discovered, and which Nick really enjoyed, so I am planning to cook this on his birthday; Prawn Moilee is a beautifully spiced mild curry with warm flavours. It is from the cookbook Dishoom, which features the recipes from the Dishoom restaurant’s much-loved menu of ‘Bombay comfort food’. This particular recipe is probably one of the simplest in the book, yet it does not forfeit flavour, it’s great for a midweek meal yet equally special enough for a celebratory meal. Finally, for a vegetarian option, Menu Three is ‘Asparagus, Corn & Goats Cheese Frittata’. If I’m honest, Nick is not completely sold on vegetarian food, however since I’ve been on a mission to share more vegetarian meals on Menu Mistress, he has had to eat more vegetarian recipes than before! This is one of his new favourites – it really makes the perfect summer supper with a big, crunchy salad and it would also be perfect for a picnic! Finally, I couldn’t have a birthday in the family without a cocktail, could I?!…So, I’m sharing one of Nick’s new favourite tipples, an Elderflower Gimlet. This cocktail uses the same St Germain liquor which the champagne cocktail I shared last month required, so you absolutely need to invest in a bottle of this for the summer!…

I am also sharing a new Menu Music playlist. Nick likes a bit of reggae now and again, so this is one I’ve put together with him in mind. It has some easy reggae tracks which are perfect for a summers day…check out ‘Easy Reggae to Cook to…Menu Music Thirteen’.

Have a great week, see you next Tuesday for a ‘Tuesday Treat’!

Menu One

Chicken Breasts with Lemon & Capers (Serves 4)

In this recipe, chicken is complemented with the flavour of capers combined with the wonderful acidity of lemon – it really is a match made in heaven! I found it many moons ago in Antonio Carluccio’s cookbook ‘An Invitation to Italian Cooking’, which has lots of wonderful, classic Italian recipes…the page with this recipe is particularly well thumbed! I like to serve these chicken breasts with ‘Italian Style Sauté Potatoes with Garlic & Rosemary’ and ‘Fried Carrots’ (recipes below).

*If your chicken breasts are particularly large, you may find it easier to ‘butterfly’ them (you can ask your butcher to do this). You could also cut them into escalopes (see my video here). This will make them quicker to cook through, so you may want to reduce the cooking time that I have suggested.

4 chicken breasts (see note above)

Plain flour for dusting (gluten free if required)

45g butter

1 tablespoon capers

1 large lemon, juiced and zested

Sea salt and black pepper

1. Season the flour with salt and pepper and roll the chicken breasts in them, shaking off any excess flour.
2. Heat the butter in a frying pan over a medium heat, when it is hot add the chicken breasts. Fry gently on each side until they are cooked through and golden brown – about 15 minutes (see note above). Remove the chicken to a warm plate.
3. Add the capers, grated lemon zest and lemon juice to the pan. Stir well to deglaze the pan, season with salt and pepper and pour over the chicken breasts.

Italian Style Sauté Potatoes with Garlic & Rosemary (Serves 4)

This is a wonderful recipe for potatoes, it does need a little attention at the stove, but it is well worth it!…

500g potatoes (such as Maris Piper), peeled

8 large cloves garlic, unpeeled

8 tablespoons olive oil

1 sprig of fresh rosemary

Sea salt and black pepper

1. Cut the potatoes into 1.5cm cubes.
2. Heat the olive oil in a frying pan and when hot add the potato cubes. Spread them out well over the pan, but do not stir fry – allow them to form a golden crust before turning them over.
3. When you turn them over add the garlic cloves. Fry together to brown on all sides.
4. Just before the end of cooking add the rosemary, salt and pepper.

Fried Carrots (Serves 4)

Such a simple idea – but soooo delicious!

600g carrots, peeled

4 cloves garlic, unpeeled

3 tablespoons olive oil

Sea salt and black pepper

1. Slice the carrots lengthways.
2. Bring a saucepan of water to the boil, add some salt and the carrots. Cook, gently bubbling for 7-8 minutes until they are just cooked – still al dente.
3. Heat the olive oil in a frying pan and gently fry the carrots with the unpeeled garlic cloves, until browned.

Menu Two

Prawn Moilee (Serves 4)

This curry is beautifully spiced with mild, warm flavours. It is from the cookbook Dishoom, which shares the recipes from the Dishoom restaurant’s much-loved menu of ‘Bombay comfort food’. This particular recipe is probably one of the simplest in the book, yet it does not forfeit flavour, it’s great for a midweek meal yet equally special enough for a celebratory meal!

You will find fresh curry leaves at most Asian food shops, it’s worth buying more than you need as they freeze well!

6 green chillies

40ml vegetable oil

2 teaspoons mustard seeds

20 fresh curry leaves

300g onions, sliced

15g garlic paste

15g ginger paste

2 teaspoons fine sea salt

1 teaspoon freshly ground black pepper

1¼ teaspoons ground turmeric

25g fresh root ginger, peeled and cut into matchsticks (see tip above)

400ml coconut milk

250ml coconut cream

24 large peeled prawns, defrosted if frozen

300g medium tomatoes, cut into bite size wedges

Lemon wedges, to serve

1. Remove and discard the stalks and seeds of the chillies, then slice each one into 3 or 4 long strips. Set to one side.
2. Place a large saucepan over a medium heat. Add the oil and let it warm for a few seconds, then add the mustard seeds and the curry leaves. Let them crackle for a few minutes.
3. Add the onions and sauté lightly for 12-14 minutes until soft but not coloured.
4. Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
5. Pour in the coconut milk and cream. Simmer for 20 minutes, stirring occasionally.
6. Now add the prawns and tomatoes to the sauce and simmer for a further 5-6 minutes until the prawns are just cooked.
7. Serve with plain steamed rice and the lemon wedges on the side.

Menu Three

Asparagus, Corn & Goats Cheese Frittata (Serves 4)

This is a summer favourite, it makes a great, fast supper with a big, crunchy salad (see my salad dressings here!) or it’s great for a picinic!

400g asparagus

2 corn-on-the-cob

50g butter

4 spring onions, chopped

Bunch of fresh dill, chopped

8 eggs, beaten

200g firm goats cheese, broken into pieces

Sea salt and black pepper

1. Snap off and discard the woody ends of the asparagus and cut the spears into 2-3 cm lengths (if the spears are particularly thick, split them in half lengthways).
2. Remove the corn from the corn-on-the- cob, by running a sharp knife down along the cob.
3. Heat half the butter in a large frying pan over a medium heat. Add the asparagus, corn and spring onions, fry for 2-3 minutes, stirring. Transfer to a bowl, add the chopped dill (reserving a little for a garnish), and gently mix in the beaten eggs, seasoning with salt and pepper.
4. Wipe the pan clean, then add the remaining butter over a high heat. When it has melted and starts to sizzle add the frittata mixture and reduce the heat to medium. Arrange the pieces of goats cheese over the top of the frittata, pushing them down into the mixture.
5. Cook for about 10-15 minutes, until the sides of the frittata start to puff up.
6. When it is just about set but still has a little wobble, place the pan with the frittata under a very hot grill to set the top.
7. Let it cool a little, before sprinkling with the reserved dill and cutting into thick wedges to serve.

A Little Treat!…

An Elderflower Gimlet (Serves 1)

Apparently a gimlet cocktail has its roots in British naval history. Sailors were encouraged to drink lime juice with their liquor to prevent scurvy. Naturally the recipe is more refined these days, but I suppose you could still say that it has health benefits?!..

4 tablespoons gin

3 tablespoons St Germain

1 tablespoon lime juice

(Lime wedge to garnish)

1. Add the gin, St Germain and lime juice to a cocktail shaker, add a handful of ice cubes and shake until cold.
2. Strain into a glass and garnish with a lime wedge.

Salted Honey Ice-Cream

This is my new favourite no-churn ice-cream – it uses condensed milk so does not require an ice-cream maker. It is seriously good! I have taken the recipe from Skye McAlpine’s cookbook, ‘A Table for Friends’, she has completely nailed the balance of flavours – the sweetness of the honey is toned down with the bitterness of dark chocolate and a little sea salt. It really is divine, you must try it!…

(Go to my Desserts Page for Coffee & Cardamom Ice-Cream and Strawberry Ice-Cream – both of these are also easy, no-churn recipes!)

600g double cream

1 x 397g tin of condensed milk

80g runny honey

½ teaspoon sea salt flakes

100g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate), chopped,  plus more to serve

1. Whisk the cream until stiff peaks begin to form (take care not to over whip as you want the texture to be smooth).
2. Gently fold the condensed milk into the cream, then drizzle in the honey, sprinkle with salt and fold all the ingredients evenly together.
3. Toss in the chopped chocolate and gently stir through so that it is peppered throughout the mixture.
4. Pour the mixture into a freezer-safe container and to stop ice crystals forming, cover the mixture with a sheet of greaseproof paper before putting the lid on.
5.  Freeze for 6-8 hours or overnight. The ice-cream will keep in the freezer for up to 3 months.
6. Scoop to serve and sprinkle with chopped chocolate.

Happy 1^st Birthday to Menu Mistress!!…yes, unbelievably, it’s a year since I posted my first blog and recipes! When I first started Menu Mistress, it was a decision I made almost overnight, on a whim, and out of lockdown boredom. I was, like all of us, cooking far more than ever at home due to the Covid situation, so I decided I would make my daily cooking routine more interesting by making use of my extensive ‘library’ of cookbooks. I have always loved whiling away hours skimming through cookbooks and Covid gave me a really good reason to try all the recipes I had earmarked over the years. Talking with friends in those first few weeks of lockdown, I soon realised that not everyone shared my enthusiasm for studying cookbooks, searching out new recipes and cooking different dishes. On the contrary, many of them were fed up with the thought of deciding what to prepare for yet another dinner at home. Often the easy option was to cook what they cooked last week, but by keeping it simple they were in a rut. So, I decided that it would be fun to share, online, the simple recipes, that I had tried and tested from my large collection of cookbooks. I surprised even myself by becoming a ‘blogger’!… On a personal level, the best thing about Menu Mistress is that it is something that I do for myself, I enjoy it more than I ever expected to. I actually didn’t think I would still be ‘blogging’ a year later, but it has been strangely addictive. It has also been great for my cooking skills because, in my search for new recipes to share, it has encouraged me to try those which perhaps I would never have cooked before!

Anyway, enough of Menu Mistress nostalgia and on to this week’s recipes!…As I have been sharing recipes for a year now, I thought it might be an idea to introduce ‘Blast from the Past’. I am sure that you have forgotten some of the earlier recipes I shared, so for this reason I have decided to repost one old recipe every month – one which I really don’t think you should overlook! So, for my first ‘Blast from the Past’, I’m sharing ‘Crab Chowder with Oat Bread’ which featured on my very first blog. It is a substantial soup, incredibly tasty and perfect for midweek as it is very quick to prepare. The bread is a personal favourite of mine. I am gluten free so I always make sure I have a loaf of this sliced up in the freezer ready to toast, but I must admit that it is particularly delicious fresh from the oven (with a slice of butter!). Even if you’re not gluten free, do try it with this chowder, it’s so easy to make; literally, it’s a question of mixing the ingredients, putting them in a loaf tin and baking for just under 1 hour… you will want to make it again and again!

Moving onto new recipes, this week’s Menu One is ‘Salmon Teriyaki with Cucumber Pickle’, to be honest, I can’t believe I haven’t shared this before now, as it is one of our family favourites. It is a recipe from the food editor of House & Garden magazine, Blanche Vaughan. There are many recipes for Salmon Teriyaki, but this is the best that I have come across, it’s not overly sweet, it has just the right balance of flavours, I like to think that it is quite authentic. The ‘Cucumber Pickle’ and the ‘Rocket & Radish Salad with Japanese Dressing’ complete this meal; together with some Japanese rice, they make a healthy, comforting dish. Menu Two is ‘Fillet Steak with Tarragon,’ as you may know, I do love meat, so can never say no to a piece of steak. I also adore tarragon, so the combination of the two is, in my opinion, heaven – what a great recipe to share on Menu Mistress’s 1^st birthday! Menu Three, is a lovely, fresh ‘Vegetarian Summer Paella’. The flavours of this dish are perfect right now, rain or shine! Finally, as I’m celebrating my 1^st birthday (!), it gives me the perfect excuse to share a cocktail. What better way to celebrate than with my new favourite champagne cocktail, which uses St Germain liquor, an elderflower liquor available at most supermarkets (or online). I would recommend you invest in a bottle as I am planning to share some other cocktails that use it!

Have a great week and don’t forget to pop by next week for my Tuesday Treat!…

Menu One

Salmon Teriyaki, Cucumber Pickle and Rocket & Radish Salad with Japanese Dressing (Serves 4)

This is a recipe from the food editor of House & Garden magazine, Blanche Vaughan. There are many recipes  for Salmon Teriyaki, but this is definitely the best that I have come across, it’s not overly sweet, it has just the right balance of flavours, I like to think that it is quite authentic. The ‘Cucumber Pickle’ and the ‘Rocket & Radish Salad with Japanese Dressing’, complete this meal – together with some Japanese rice they make a healthy, comforting meal. All the ingredients for the sauce can be kept for ages in your cupboard, so it makes a great last minute supper (I use the small bottles of cooking sake).

Salmon Teriyaki

4 salmon fillets

1 tablespoon grapeseed oil

10g caster sugar

100ml sake

50ml mirin

50ml soy sauce (gluten free if required)

Sea salt

1. Put the caster sugar, mirin, sake and soy sauce in a small frying pan and bring to the boil. Let the sauce bubble gently and reduce by almost half, until it becomes syrupy. You can do this ahead of time and it will keep, covered, in the fridge for a week or so.
2. To cook the salmon, heat the oil in a frying pan. Sprinkle the salmon with salt and fry for a minute on each side to brown the skin and flesh, then add the teriyaki sauce and continue to cook until the salmon fillets are no longer translucent, basting them with the sauce.
3. Remove the salmon to a plate and pour over the sauce. Serve with Japanese rice, Cucumber Pickle and Rocket & Radish Salad (recipes below).

Cucumber Pickle

1 cucumber, peeled, halved and seeds scraped out

2 tablespoons soy sauce (gluten free if required)

2 tablespoons rice vinegar

1-2 teaspoons sugar

3cm knob ginger, peeled and cut into thin matchsticks

Sea salt

1. Slice the cucumber into half-moon slices, toss together with a large pinch of salt.
2. Mix the other ingredients together and add the cucumber. Leave to marinate for half an hour before serving.

Rocket & Radish Salad with Japanese Dressing

100g rocket

150g radishes, halved

1 tablespoon rice vinegar

1 tablespoon soy sauce (gluten free if required)

1 tablespoon toasted sesame oil

1. Place the rocket and radishes in a serving bowl.
2. Whisk the rice vinegar, soy sauce and toasted sesame oil together and, just before serving, pour over the salad and toss to combine.

Menu Two

Fillet Steak with Tarragon (Serves 4)

I do love meat, so can never say no to a piece of steak, I also adore tarragon, so the combination of the two in this recipe is, in my opinion, heaven!…This recipe is delicious served with steamed asparagus and homemade oven chips (recipe below.

25g butter

4 large open flat mushrooms

Olive oil

3 shallots, diced

120ml white wine

60ml double cream

1 tablespoon grainy mustard

1 clove garlic, crushed

A bunch of tarragon, leaves chopped

Sea salt and black pepper

4 fillet steaks (about 150g each)

1. Melt the butter in a frying pan over a medium heat and cook the mushrooms on both sides until golden. Keep warm until needed.
2. Heat a little olive oil in a small saucepan over a medium heat and fry the shallots until soft and golden. Add the wine and simmer for 3 minutes, then reduce the heat and add the cream, mustard, garlic, tarragon and seasoning – do not allow to boil. Remove to one side and keep warm whilst you cook the steaks.
3. Lightly brush the steaks with olive oil and sprinkle generously with salt and a little black pepper. 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.
4. Serve the steaks on the cooked mushrooms topped with the sauce. They are delicious served with steamed asparagus and some homemade oven chips (recipe below).

‘Staple Side Dish’ Homemade Oven Chips (Serves 4)

I always serve these when we have steak; they 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 Three

Summer Vegetable Paella (Serves 4)

This is a wonderful vegetarian take on the classic Spanish dish paella, it is from Ross Dobson’s cookbook ‘Market Vegetarian’.

A large pinch of saffron threads

6 tablespoons olive oil

200g cherry tomatoes

100g green beans, trimmed and halved

4 baby courgettes, halved diagonally

80g peas (fresh or frozen)

2 garlic cloves, chopped

2 fresh rosemary sprigs

320g Arborio rice

800ml vegetable stock (I use Marigold Swiss Vegetable Bouillon)

30g flaked almonds, lightly toasted in a dry frying pan

1. Put the saffron in a bowl with 65ml of hot water and set aside to infuse.
2. Heat half the olive oil in a frying pan set over a high heat and add the tomatoes. Cook for 2 minutes, shaking the pan so that the tomatoes start to soften and split. Use a slotted spoon to remove the tomatoes from the pan and set aside.
3. Add the beans, courgettes and peas to the pan and stir fry over a high heat for 2-3 minutes. Set aside with the tomatoes until needed.
4. Add the remaining oil to the frying pan with the garlic and rosemary, and cook gently for 1 minute to flavour the oil.
5. Add the rice to the pan and cook, stirring continuously, for about 2 minutes until the rice is shiny and opaque. Add the stock and the saffron with its water to the pan, increase the heat and bring to the boil, stirring to combine.
6. When the stock is boiling rapidly, reduce the heat to medium and simmer for about 20 minutes until almost all the stock has been absorbed.
7. Scatter the tomatoes, beans, courgettes and peas over the rice, cover lightly with a lid or some foil and cook over a low heat for a further 5 minutes so that the vegetables are just heated through.
8. Sprinkle with the almonds and serve.

And A Little Treat…

St Germain Champagne Cocktail

As I’m celebrating Menu Mistress’s 1^st birthday, I have the perfect excuse to share a cocktail! What better way to celebrate than with my new favourite champagne cocktail, which uses St Germain, an elderflower liquor available at most supermarkets (or online). I would recommend you invest in a bottle as I am planning to share some other cocktails that use it!…

Tip: Put your champagne flute in the freezer before using it as it really does keep the champagne nicely chilled!

2 tablespoons St. Germain Liquor

2 tablespoons gin

1 tablespoon lemon juice

1 tablespoon sugar syrup 

Champagne to top up (about 1/2 glass)

1. Place the St. Germain, gin, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the liquid into a champagne flute.
2. Simply top off the glass with champagne and serve!

‘Blast From The Past’ Recipe

Crab Chowder served with Oatmeal Bread (Serves 4)

This is a recipe that featured on my very first blog. It is a substantial soup, incredibly tasty and perfect for midweek as it is very quick. The gluten free Oatmeal Bread is a personal favourite of mine, I always make sure I have a loaf of this sliced up in the freezer ready to toast, but I must admit that it is particularly delicious fresh from the oven (with a slice of butter!). Even if you’re not gluten free, do try it with this chowder, it is so easy to make – literally, it’s a question of mixing the ingredients together and putting them in a loaf tin and baking for just under 1 hour… you will want to make it again and again!…

Both recipes are Rachel Allen’s cookbook ‘Recipes from My Mother’ – as the name suggests, this is a book with lots of comforting recipes.

I used to buy the fresh crabmeat from my fishmonger but I have since discovered a fresh brand available in supermarkets called ‘Seafood & Eat it’ (great name!), which is very good, they sell it in 100g packs, one is pure white crab meat and the other is ‘fifty-fifty’ – half white, half brown, I find mixing these two packs gives the soup a fuller flavour. I actually use tinned, unsweetened corn for this recipe as opposed to frozen corn kernels, as I find that they have a softer texture and are sweeter, which I think works well with this particular recipe.

30g butter

200g onions, diced

2 cloves of garlic, chopped

300g potatoes, diced

600ml chicken stock (see note above)

200ml milk

200g sweetcorn kernels (see note above)

200g fresh crabmeat (I usually use 150g white/ 50g brown – see note above)

pinch of cayenne pepper

1 tablespoon of lemon juice

2 tablespoons of chopped parsley

2 teaspoons of chopped tarragon

50ml of double cream

sea salt and black pepper

1. Melt the butter in a saucepan over a gentle heat, add the onions and garlic with the salt and pepper. Cover and allow to sweat until soft but not coloured.
2. Add the potatoes and cook for a further 5-10 minutes stirring occasionally so that they don’t brown.
3. Add the stock, sweetcorn and milk, bring to the boil then reduce the heat and simmer until the potatoes are cooked through and are just beginning to thicken the soup.
4. Finally, add the crabmeat, cayenne pepper, lemon juice, chopped herbs and cream. Check the seasoning and bring back to a gentle simmer, to heat through.
5. Serve with lots of bread or the oatmeal bread (recipe below)

Oatmeal Bread (Gluten Free!)

425g rolled oats

A scant teaspoon of sea salt

2 teaspoons of bicarbonate of soda

2 tablespoons of mixed seeds

1 egg

500g natural yogurt

1. Preheat oven to 200’c fan. Line a 900g/1Ib loaf tin with baking parchment.
2. Mix together the oats, salt, bicarbonate of soda and mixed seeds.
3. Whisk the egg into the yogurt. Pour this mixture into the dry ingredients and mix well.
4. Scoop the dough into the tin and bake for 50 minutes.
5. Turn out of the tin and bake the loaf for a further 10 minutes. Allow to cool on a wire rack.

Strawberry Meringues (Serves 4)

It’s June, so that definitely calls for a treat with strawberries!…and what better way to serve them than combined with meringues?…No, on this occasion I’m not suggesting the classic Eton Mess (you can find that recipe here!)…Instead, in this recipe, the strawberries are actually cooked inside the meringues. By cooking them inside the meringues, the taste of the strawberries becomes more intense – you ‘ripen’ the flavour, so it’s a good recipe for those strawberries which are slightly disappointing. For that reason, it’s worth remembering over the long months after the summer season – when you can only get strawberries that have been flown in from abroad and consequently taste a little bland.

These meringues are best eaten the same day – which I’m sure won’t be a hardship! However, if there are one or two left over they will keep for 24 hrs in the fridge, but no longer. In cooking, you will find that the strawberries will leak out a gooey mixture this just adds to the flavour!

I found this recipe in James Martin’s book ‘Slow Cooking’. The recipes in this book are all simple to prepare yet are cooked or marinated slowly for at least an hour to create show-stopping dishes with little fuss – and this recipe for meringues is definitely one of those!

*You could also make this with raspberries

550g strawberries

4 egg whites

110g caster sugar

110g icing sugar, plus 20g for the sauce

250ml double cream

1. Hull the strawberries and cut them in half.
2. Beat the egg whites with the caster sugar in a grease-free bowl until stiff peaks form.
3. Add 110g of the icing sugar and continue to beat for 4-6minutes until the mixture is smooth and shiny.
4. Using a large metal spoon, lightly fold just under half of the strawberries into the meringue mixture.
5. Carefully place 8 evenly sized spoonfuls on the mixture onto a baking sheet lined with greaseproof paper.
6. Place in a preheated oven, 100’c fan, and bake for 2 hours.
7. Whilst the meringues are cooking make the strawberry purée. Place the remaining strawberries in a blender with 3 tablespoons water and the 20g icing sugar, process to a purée, then pass through a sieve to remove the seeds. Set aside.
8. Place the cream in bowl and whip until soft peaks form. Set aside.
9. When the meringues are cooked, remove from the baking sheet using a palette knife to transfer to a wire cooking rack, allow to cool before serving.
10. Serve the meringues with the cream and purée on the side.

I have been taking quite a lot of time out of my kitchen recently. In my last blog, I mentioned that I was having a short break in Wales, after months under ‘lockdown’, it certainly was a ‘breath of fresh air’, and gave us the perfect excuse to eat out! We visited the Pembrokeshire coast, an area which I had never been to before. Being forced by Covid to holiday in the UK was perhaps a blessing in disguise as it allowed us to appreciate this corner of the UK; I was blown away by the beauty of this coast – almost literally, as the awful May weather ensured we had our fair share of wind and rain! We stayed in a wonderful hotel in Narberth, The Grove (read the review here!).

In addition to our Pembrokeshire break, last weekend Nick and I visited Felix in York, so once again, I was away from my kitchen and eating out in restaurants – we are definitely embracing the reopening of the hospitality industry!

Not only is eating out again in restaurants enjoyable but also inspiring, and so I have returned to my kitchen this week refreshed and raring to go, although, admittedly, it does take me a few days to get back into the swing of things. For this reason, this week I thought I would share some particularly easy recipes which aren’t too demanding, to give you and me some kitchen respite, but naturally without losing out on the flavour front.

Menu One is a store cupboard fish cake recipe, it’s always good to have a can of sardines in your cupboard for this recipe!  Menu Two is ‘Pork Collar Steak with Gherkins’, this is a recipe that often shows up in my kitchen on those nights when I want something quick and comforting. I love this underrated, tasty cut of pork and in this recipe, it only needs 15 minutes from start to finish! Finally, Menu Three is a wonderfully simple recipe, ‘Spaghetti with Asparagus and Prosecco’, from Skye McAlpine’s cookbook ‘A Table in Venice’. As she herself says, cooking with prosecco always seems rather extravagant, but the delicacy and sweetness of Prosecco lends something extra special to the sauce. Mini bottles of Prosecco are perfect for this recipe, or of course, you could get a full bottle and enjoy the leftovers with your meal…perfect on a summer evening!

I’m also sharing a new ‘Music to Cook To’ playlist (here)…in comparison to my last playlist, it is rather retro, there’s even a Bee Gee’s track on it(!), but it is without doubt uplifting – perfect to cook-a-long to!…

Menu One

Pork Steak with Mustard & Gherkin Sauce (Serves 4)

Pork collar steak is a cut of meat which is often overlooked, it’s a shame as not only is it one of the cheaper cuts of meat but it is also very tasty. This recipe shows just how special it can be. I found the recipe in Daniel Galmiche’s ‘French Brasserie Cookbook’, it really is an inspiration; the sharpness of the gherkin and mustard in the sauce beautifully cuts the richness of the cream and pork. It is super quick to cook, all it needs is a good crisp salad and perhaps some ‘homemade chips’, or on a cold night, some creamy mash potato is great for mopping up the sauce! (recipes here).

2 tablespoons olive oil

4 pork collar steaks, about 150g each

30g butter

160ml double cream

2 teaspoons wholegrain mustard

4 tarragon sprigs, leaves roughly chopped

8 small gherkins (cornichons), halved and sliced into strips

Sea salt and black pepper

1. Warm the oil in a frying pan over a medium heat. Add the steaks and cook for 3-4 minutes on each side until golden brown, adding the butter when you turn them over. Remove from the pan and keep warm.
2. Add 4 tablespoons of water to the pan, stirring to deglaze it. Bring this liquid to a simmer over a low heat and slowly stir in the cream and mustard, then add the gherkins and tarragon and season with salt and pepper.
3. When the sauce is heated through, pour over the steaks and serve.

Menu Two

Store Cupboard Fishcakes (Serves 4)

These fishcakes are really tasty and all the better for using ingredients which most of have to hand. I particularly love them as they are totally gluten free – they are crumbed in cornmeal rather than breadcrumbs. They make the perfect supper with a leafy salad and perhaps an couple of cherry tomatoes. This recipe is from Hugh Fearnley-Whittingstall’s book ‘Light and Easy’ – which totally sums up this recipe!

500g cold, cooked potato

250g tinned sardine (or mackerel) fillets in oil, drained

250g spring onions, finely sliced (or 2 onions, finely chopped)

2 tablespoons capers, roughly chopped

2 eggs, lightly beaten

Rapeseed or sunflower oil

8 tablespoons fine cornmeal

Sea salt and black pepper

1. Mash the potatoes roughly.
2. Put the tinned fish into a bowl and mash with a fork to break up a little. Add the onions, capers, mashed potato and season with black pepper.
3. Stir in the beaten eggs, mixing well.
4. Divide the mixture into 8. Roll each portion into a ball and then squash into a cake.
5. Heat a thin film of oil over the base of a frying pan over a medium heat.
6. Put the cornmeal in a bowl and season with salt and pepper. Carefully put a fishcake into the bowl and coat it with cornmeal then gently place in the frying pan. Cook for about 10 minutes turning once or twice until the cornmeal is crisp and golden and the cakes are piping hot through the middle. Repeat with the rest of the fishcakes – you will have to cook them in batches, adding more oil to the pan as needed.
7. Serve straightaway with a good salad.

Menu Three

Linguine with Asparagus and Prosecco (Serves 4)

This is a wonderfully simple recipe from Skye McAlpine’s cookbook ‘A Table in Venice’. As she herself says, cooking with Prosecco always seems rather extravagant, but the delicacy of Prosecco definitely lends something extra special to the sauce. I also use Prosecco when I cook ‘Spaghetti Vongole’ (recipe here), as it gives the sauce a lightness (from the bubbles) and a subtle sweetness. You could, of course, use white wine instead of Prosecco, but do try it with Prosecco at some point. The mini bottles of Prosecco are perfect for this recipe, or of course you could get a full bottle and enjoy the remainder of the bottle with your meal!

1 tablespoon olive oil

1 small onion, chopped

400g asparagus, trimmed and cut into 3 cm lengths

100ml Prosecco

Handful of parsley, chopped

400g linguine (gluten free if required)

30g butter

30g parmesan cheese, grated

Sea salt and black pepper

1. Heat the olive oil in a large frying pan over a medium heat, then add the onion and a generous pinch of salt. Cook, stirring over a low-medium heat for 5-10 minutes until softened but not coloured.
2. Add the asparagus and Prosecco, and season with salt and pepper.
3. Cook, stirring, for about 5 minutes, until the Prosecco has evaporated and the asparagus is tender (if it is not quite cooked by the time that the liquid has evaporated add a splash of water and cook for a little longer). Finally stir in the parsley.
4. Meanwhile cook the linguine according to the packet instructions, until al dente. Just before draining the pasta, scoop out about half a cup of cooking water and set to one side.
5. Drain the pasta, toss it back into the pan and add a good splash of the reserved cooking water to ‘loosen’ it. Little by little stir in the butter. Finally add the asparagus mixture, give everything a good stir and serve topped with grated Parmesan cheese.