You may have noticed from reading my recent blogs, with their memories of my childhood Halloween and Guy Fawkes Nights, that I have been feeling rather nostalgic lately! Perhaps it’s a Covid thing – seeing students such as my own son, Felix, makes me appreciate how fortunate I was to be a student in a world free from Coronavirus. My teenage years unfolded in the 80’s, and so recently, to feed my nostalgia I’ve been listening to some old 80’s soundtracks! During the last lockdown we, like a lot of people, entertained ourselves with quizzes, and I must admit one of my favourites was a light hearted one we did with my sister in which we had to guess the names of songs and artists, those from the 80’s drew on some very strong memories…for instance the opening of Wham’s ‘Club Tropicana’….the sound of a car arriving, the doors opening and the heeled footsteps walking into the party!!! Anyway, I’m digressing!!!…Food??!!…The fact is, along with my memories of the 80’s, I started thinking about my food experiences during this time, unfortunately the UK during this decade was still a little flavourless. However, it was around this time that I had my first proper cookbook, The Dairy Book of Family Cookery, I remember ordering this book from our milkman, at that time I was taking my O’level in Home Economics. I was thrilled with it, and I planned to make all the recipes(!), even at 15, although not a big eater, I loved the idea of cooking. Of course, I still have this book, and a few weeks ago I decided to look through it again to see if there was anything that I could cook today which would still be relevant. Unfortunately most of the recipes were rather dated, even though there were some traditional dishes which are still popular, the recipes which we use these days are far superior as there is a wider variety of ingredients available, for instance there is a recipe for ‘Beef Stroganoff’, but it omits the fresh dill, lemon juice and paprika(!), which are so important to the overall flavour of the dish. Anyway, I thought this week I would revisit some of the old 80’s favourites but using, of course, modern recipes. Menu One revisits the aforementioned ‘Beef Stroganoff’, but the recipe I’m sharing calls for the best ingredients (including dill, lemon and paprika!) to be quickly cooked to create a fast, flavoursome midweek treat. Menu Two is a ‘Lasagne,’ a real classic 80’s pasta dish, but this one is a far cry from the one in my old cookbook, instead it is a recipe from Michelin starred chef, Gordon Ramsay, and I must say it really is a winner.  Menu Three is Nigella Lawson’s take on the classic ‘Crumble’ recipe, ‘Crumbles in a Cup’, they are a fantastic innovation offering instant dessert kick; by keeping crumble topping in the freezer along with some quality frozen fruit, you can make up individual cups, or mugs  of crumble, as and when you need them!…It’s a great recipe for students, hence I’m also sharing it on my MenuMistress @Uni page!

Finally, a little extra treat to cheer you up over this new lockdown, the recipe for Hot Whiskey! With Lockdown we all need a little TLC, and this old Irish remedy for a cough and cold is the perfect winter warmer to snuggle down with, and it is a great way to lift ones spirits – even if you don’t have a cough or cold!…

Plus, of course I couldn’t serve up these 80’s themed menus without sharing a MenuMusic playlist of some of my favourite 80’s hits!….Perhaps you could use it to have your own 80’s music quiz during this new lockdown!…Click here to listen!

…Plus, there’s a new review on my Eating Out page – We enjoyed our ‘last supper out’ before lockdown at our new local restaurant, Yummy Cow, London SE24.

Menu One

Beef Stroganoff (Serves 4-6)

This recipe for Beef Stroganoff is very quick, it just requires the beef to be flash fried, therefore it is important to use good fillet steak. With the addition of soured cream, dill and lemon juice this simple recipe is extremely special! I like to serve it with white long grain rice and a green salad (recipe for classic vinaigrette below).

4 medium onions, 400g

6 tablespoons groundnut oil

700g fillet steak, cut into thin strips, about 1cm thick

80g butter

500g button or small mushrooms, thinly sliced

2 teaspoons paprika

300ml soured cream

1 lemon

Large bunch of dill, finely chopped

Sea salt and black pepper

1. Peel, half and thinly slice the onions.
2. Heat 3 tablespoons of the groundnut oil in a frying pan. Pat the meat dry, season generously with salt and pepper. Add half the meat to the pan and stir-fry briskly for 30 seconds to brown and remove to one side. Repeat with the remaining oil and meat.
3. Add half the butter to the pan and stir in the onions. Cook slowly until golden, sticky and softened. Tip on to a plate.
4. Add the remaining butter to the pan and stir-fry the mushrooms with the paprika for about 4 minutes until dark and soft.
5. Return the onions to the pan and add the soured cream. Warm through.
6. Add the meat, return to simmer, season with salt and pepper and a good squeeze of lemon juice.
7. Finely stir through the chopped dill.
8. Serve with rice and a green salad.

Menu Two

Lasagne (Serves 4)

This, in my opinion, is the best recipe for lasagne, it has exactly the right balance of flavours and sauce – all too often lasagne can be too cheesy. It is a recipe by Gordon Ramsay which I found online many years ago. As I am gluten free I make it with gluten free lasagne sheets, my gluten loving husband, Nick, doesn’t even notice! This is great served with a simple green salad dressed with a classic vinaigrette (recipe below).

2 tablespoons olive oil

1 large carrot

1 half of a large onion

2 garlic cloves

1 bay leaf

2 pinches dried oregano

1 tablespoon Worcestershire sauce

300g minced beef

1 tablespoon tomato purée

2 tablespoons red wine

1 x 400g tin chopped tomatoes

50ml milk

6 ‘ready to bake’ lasagne sheets (gluten free if required)

Sea salt and black pepper

For the sauce:

25g unsalted butter

25g plain flour

300ml milk

Pinch ground nutmeg

60g cheddar cheese, grated

30g parmesan cheese, grated

A rectangular baking dish approx. 30cm x 20cm

1. Peel and grate the carrot and onion. Crush the garlic cloves.
2. Heat the olive oil in a frying pan, gently fry the carrot, onion and garlic adding the bay leaf, pinches of oregano, Worcestershire sauce, and salt and pepper.
3. When the onion has softened make a well in the middle of the mixture and add the mince. Stir well to break up the meat.
4. Add the tomato purée. Continue to cook until the meat is browned.
5. Add the wine, cook off the alcohol before adding the tomatoes, simmer for 2-3 minutes
6. Add the milk and remove from the heat – leave to one side whilst you make the sauce.
7. To make the sauce, melt the butter in saucepan, add the flour, stirring with a wooden spoon to make a paste. Over a gentle heat gradually add a third of the milk, whisking to prevent lumps. Then whisk in the remaining milk, season with the pinch of nutmeg, salt and pepper, then cook for a further minute or so before adding the cheddar cheese, stir until smooth.
8. Spoon half the meat into the baking dish place three of the pasta sheets on top – do not overlap them, then pour over half the cheese sauce. Repeat with another layer of meat, then pasta sheets and finally the remaining cheese sauce. Sprinkle over the parmesan cheese and a light seasoning of salt and pepper.
9. Bake in a preheated oven, 200’c fan, for 20-25 minutes.
10. Serve with a green salad dressed with a classic vinaigrette (recipe below)

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 Three

‘Crumbles in a Cup’

This is a great idea that I have taken from Nigella Lawson’s cookbook, ‘Nigella Express’. The idea is to freeze the crumble topping and some summer berries, then at any given time you can quickly make up a ‘Berry Crumble in a Cup’! You just need to cook them from frozen for 15 minutes! I have changed the recipe slightly; I make my crumble topping with the addition of ground almonds as I think it improves the flavour. You can either make the crumbles in a cup/small mug or in a ramekin, the measurements of the ingredients will differ slightly depending on which you choose – see below

For the Crumble Topping

200g plain flour (gluten free if required)

125g butter, cold and cubed

50g caster sugar

50g ground almonds

50g soft brown sugar

1 teaspoon ground cinnamon

1. Place the flour and butter in a large mixing bowl and rub together with your fingers until the mixture resembles breadcrumbs.
2. Add the caster sugar, ground almonds, soft brown sugar and ground cinnamon – stir to combine.
3. Place in a freezer bag and freeze until needed for a ‘Crumble in a Cup’ – see below.

‘For a Crumble in a Cup’ (approx. 300ml capacity)

100g summer fruits (see note above)

1 teaspoon corn flour

2 teaspoons vanilla sugar (or regular sugar and a drop of vanilla essence)

75g frozen crumble topping

‘For a Crumble in a Ramekin’ (approx. 125ml capacity)

50g frozen summer fruits

½ teaspoon cornflour

1½ teaspoons of vanilla sugar (or regular sugar and a drop of vanilla essence)

30g frozen crumble topping

(To serve – ice cream or thick cream)

1. Put the summer fruits in either the cup or ramekin, sprinkle with the cornflour and sugar – stir gently.
2. Sprinkle the frozen crumble topping over the fruit (if desired you can add a little more topping)
3. Bake in a preheated oven, 220’c fan; for the cups 20 minutes, and for the ramekins 15 minutes.
4. Serve with a scoop of ice-cream or a dollop of thick cream.

‘A Lockdown Treat‘

Hot Whiskey (Serves 1)

With Lockdown we all need a little TLC, and this old Irish remedy for a cough and cold is the perfect winter warmer to snuggle down with, and it is a great way to lift ones spirits – even if you don’t have a cold!…

50ml Irish Whiskey

1 generous teaspoon of brown sugar

5 cloves

1 slice lemon

150ml boiling water

1. Simply put the whiskey and sugar into a heatproof glass, add the lemon slice studded with the cloves. Pour over the boiling water, stirring to dissolve the sugar. Serve!

‘Remember, Remember the 5^th of November’… Yes, it’s that time of year! Once again, like Halloween, I’m not sure how many celebrations will be going ahead this year with Covid, but I do hope that I get to see some fireworks, as although these days I don’t necessarily go to fireworks displays, I must admit that I do love watching them from our upstairs windows – our local park always has a fantastic display!

When I was a child, Guy Fawkes Night used to be one of my favourite events of the year. In those days Halloween wasn’t such a celebrated occasion as it is these days, so the autumn event was definitely ‘Firework Night’. We lived in the countryside, and I remember that the week before November 5^th we would search our local newspaper (there was no internet then!), for the announcements of local firework displays. On the evening of the 5th, before we went off to the chosen venue, my mum would put jacket potatoes in the oven, so that when we returned we could have jacket potatoes with sausages and baked beans – a real ‘bonfire night treat”! These memories have, naturally, got me thinking about food and the menus for this week…Menu One is ‘Chicken, Sausage and Apple Cider Stew’ a one pot recipe, a great combination of ingredients, perfect for a cold (and wet?) Bonfire Night. To be honest, I don’t think it really needs any accompaniment but you could have some greens on the side if you want to be virtuous and, if you’re really hungry, a jacket potato! Continuing with the ‘Bonfire Night’ theme, Menu Two is a sausage tray bake, ‘Super Simple Sausages with Roasted Potato and Onion Wedges’, this is a great midweek ‘lazy dish’ as it is seriously easy. The key to this dish is to get really tasty sausages from your butcher. I normally serve it with some greens – usually tenderstem broccoli, but you could indulge yourself here and serve it with some baked beans – Heinz, of course! Finally, a little treat, something that we all need as the November evenings close in, ‘Proper Hot Chocolate,’ this really is the real deal, forget those mixes you get in a tin – even the ‘quality’ ones –  this recipe is one you will return to again and again!…

Enjoy!

…Plus, there’s a new review on my Eating Out page – last week we ate out, at our local restaurant, Franklins, London SE22. We have been eating at this restaurant since it first opened, around 20 years ago, so it must be doing something right!…

Menu One

Chicken, Sausage and Apple Cider Stew (Serves 6)

This is a lovely, warming winter meal. It is also great reheated the next day for a quick lunch! You could serve this with potatoes, mashed or jackets, and some green beans (side dish recipes here).

8 chicken thighs, skinless & boneless, cut into large chunks

8 pork sausages (gluten free if required)

Olive oil

1 medium butternut squash, peeled and cut into chunks (about 700g)

1 large onion, chopped

20g sage leaves, chopped

2 teaspoons fennel seeds, lightly crushed

1 tablespoon plain flour (gluten free is required)

500ml dry cider

200ml chicken stock

Sea salt and black pepper

1. Heat the oil in a large saucepan/ casserole and brown the chicken pieces in batches, adding more oil if required.
2. Set the chicken aside and brown the sausages in the same pan, and place aside with the chicken.
3. If there is a lot of oil left in the pan, discard it, leaving about a tablespoon. Brown the butternut squash for about 2 minutes and set aside.
4. Add a little more oil to the pan, add the onions and cook gently for about 5 minutes.
5.  Add half the sage and all of the fennel seeds, cook for a further 2 minutes and then add the flour stirring, cook for a further minute or so then add the cider and stock, whisking to prevent lumps. Bring to the boil.
6. Return the chicken, sausages and butternut squash to the pan and simmer for 15 minutes until everything is cooked through.
7. Finally stir in the remaining sage, and check the seasoning. This stew is a meal in itself, however if you’re really hungry it would be good served with potatoes, mashed or jackets and some green beans.

Menu Two

Super Simple Sausages with Roasted Potato & Onion Wedges (Serves 4)

This is a great midweek supper, it’s more or less a matter of putting the ingredients in a roasting pan and leaving the oven to do its work!

900g large potatoes, peeled and cut into wedges

4 tablespoons olive oil

3 – 4 fresh rosemary sprigs

2 red onions, peeled and each cut into eight wedges

8 sausages

Sea salt and black pepper

1. Put the potatoes in a roasting tin drizzle over the olive oil and turn to coat, seasoning with salt and pepper. Place the rosemary on top. Place in a preheated oven, 200’c fan, for 20 minutes.
2. Remove the roasting pan from the oven and add the onion wedges, toss with the potatoes so that they get a good coating of olive oil. Then put the sausages in between the potatoes and onions. Return to the oven for about 50 minutes to 1 hour.
3. Serve with tenderstem broccoli or baked beans (Heinz!), and a dollop of tomato ketchup and mustard!

Menu Three

‘Proper’ Homemade Hot Chocolate (Serves 2)

This is seriously the best hot chocolate you will ever have – it is a ‘hug in a mug’!!…I warn you it is rich and indulgent, but hey, we all deserve a treat now and again. I would definitely serve it with a little whipped cream if you have some!

See the video of this Hot Chocolate being made here!

300ml full fat milk

125g dark chocolate (I use Lindt 70% cocoa dark chocolate), roughly chopped

3 teaspoons good quality cocoa (I use Green & Blacks)

Pinch of salt

2 – 3 drops vanilla extract

Whipped cream to serve (optional)

• Put the milk in a saucepan and bring just to boiling point.
• Remove from the heat and stir in all the ingredients until melted.
• Return to the heat, whisk vigorously until it returns to a gentle simmer.
• Pour into mugs and if using add a dollop of whipped cream!

This week is of course Halloween, I presume that with Covid it won’t be Halloween ‘as we know it’, as I can’t imagine ‘Trick or Treat’ around the houses will work, even masked up?  I will miss the sound of whispers and scuffles on my doorstep as the fancy dressed shyly summon the courage to ring the doorbell! Although, I must admit that almost every year I forget that the day of Halloween has arrived, so there is always a last minute rush to buy sweets for treats, and then more often than not, I end up with left overs which of course I ‘have’ to eat!…When I was growing up (all those many years ago!), ‘Trick or Treat’ was not as popular as it is these days, we definitely didn’t decorate our houses, and our fancy dress costumes were simply old white sheets with eye holes! However, I can still remember the excitement of being allowed out after dark, with my friends, to knock on the doors of our neighbours and of the fun we had guessing which of our friends was under each sheet, as we all looked the same! Anyway, enough of nostalgia and let’s talk about this week’s menus which of course I am linking to the idea of Halloween…pumpkins, or to be more exact ‘butternut squash’…. 

This week’s first menu is Halloween Chicken with Butternut Squash Mash, a recipe by Nina Parker. The chicken is roasted with beetroot, it is a lovely autumnal dish. The colours, with the butternut squash mash, are very ‘Halloweenish’ – so it would be the perfect roast for you to make this week for your very own, at home, Halloween party! Menu Two is Butternut Squash Soup, this has to be the easiest soup recipe ever. There are no ‘bells or whistles’, it really is a very simple recipe; butternut squash is so flavoursome, you don’t need to mess around with it – sometimes simple is best! For this reason I am also sharing it on my MenuMistress @Uni page. Finally a very autumnal pudding, Apple Gingerjack, a lovely warming, slightly spiced, stewed apple pudding which just requires a dollop of cream – and the really good news is that it’s totally gluten free!

…Happy Halloween!

…Plus, there’s a new review on my Eating Out page – we recently enjoyed an incredible dinner at the fine dining restaurant, The Five Fields, Chelsea, SW3 …

Menu One

Halloween Chicken with Roast Beetroot & Butternut Squash Mash with Sage (Serves 4-6)

This is a delicious roast chicken recipe, the beetroot is cooked beneath the chicken and so becomes really tasty having soaked up the chicken juices. You must serve it with the butternut squash (recipe below), as its sweetness really compliments the earthy flavours of the beetroot, plus it makes the dish incredibly colourful! Despite its name, this roast chicken recipe is not just for Halloween, it is a winner throughout the colder months!

I found this recipe on Nina Parker’s website, she is the also the author of one of my favourite cookbooks, ‘Nina’s St Tropez’.

1 chicken, approx. 1.8kg

3 red onions, sliced

5 beetroot, cut into 6ths

20 garlic cloves, skins on, lightly smashed with the back of a knife

2  lemons, 1 quartered and the other juiced

Small bunch of sage

4 tablespoons olive oil

Sea salt and black pepper

1. Place a few of the smashed garlic cloves, the lemon quarters, and a few sage leaves in the cavity of the chicken.
2. Put a little olive oil in a large roasting tin and place the chicken in the centre.
3. Place the chopped beetroot, sliced red onions and the remaining garlic cloves around the chicken. Pour over the juice of the lemon, drizzle with olive oil and season with salt and pepper – mix everything around to get a good coating.
4. Place in a preheated oven, 190’c fan, for 25 minutes then turn over the chicken, and return to the oven for a further 25 minutes.
5. Remove the tray from the oven, stir around the vegetables – remove any that are cooked and place to one side covered with foil. Turn the chicken back over to crisp up the skin, placing in the oven for a further 15 – 25 minutes by which time both, all of the vegetables and chicken should be cooked.
6. Serve the chicken with the roast beetroot, onions and garlic and mashed butternut squash with sage (recipe below).

Butternut Squash Mash with Sage (Serves 4)

This is a recipe which I found in Leith’s cookbook ‘How to Cook’. Roasting the butternut squash instead of simply boiling it, makes all the difference – the flavour is much more intense. The browned butter (buerre noisette) gives the squash a delicious nutty flavour. This is a great recipe to remember as a side for other dishes!

1 large butternut squash (about 700-800g once peeled and cubed)

50g unsalted butter

A few sage leaves

1. Peel, half and deseed the butternut squash, cut into 3 cm cubes and place in a bowl. Melt 10g of the butter and pour it over the squash, season with salt and pepper and mix well. Place in a roasting tin and roast in a preheated oven, 200’c, for about 45 minutes, until the squash is very tender – a knife should pass through very easily.
2. Place the cooked squash in a food processor and blend until smooth.
3. Meanwhile melt the remaining butter in a small saucepan. Cook over a moderate heat to a ‘buerre noisette’ – until it is a deep golden brown and gives off a slightly nutty aroma.
4. Slice the sage leaves finely then add them, with the puréed squash, to the butter (buerre noisette). Adjust the seasoning and serve.

Menu Two

Simple Butternut Squash Soup (Serves 4)

This really is a straightforward recipe, no ‘bells or whistles’, it simply focuses on the lovely flavour of the butternut squash. You can use either vegetable stock (I use Marigold Swiss Vegetable Boullion Powder) or water. To serve, stir through a spoonful of créme fraiche and sprinkle with some chilli flakes and, if you fancy, as I often do, some freshly chopped sage. This is great served with either fresh crusty bread or gluten free ‘Oat Bread’ (recipe below).

1 butternut squash, about 700g when peeled and cubed

2 banana shallots, chopped

2 large cloves garlic, chopped

25g unsalted butter

1 tablespoon olive oil

About 600ml vegetable stock or water (see note above)

Salt and pepper

To Serve:

Créme Frâiche

Chilli flakes

4 -6 sage leaves, finely chopped

1. Peel, halve and deseed the butternut squash, cut into 3cm cubes.
2. Melt the butter and olive oil in a large saucepan, add the onion and garlic. Cook gently until softened but not coloured.
3. Add the butternut squash, stir and pour over enough stock or water to just cover the squash. Bring to the boil, then simmer for about 30 minutes until completely cooked  and very tender – a knife should pass through easily.
4. To blend place in a food processor or use a hand blender (if you want a ‘looser’ soup add a little milk). Check the seasoning.
5. Serve in bowls with a dollop of crème frâiche swirled through and a sprinkling of chilli flakes and freshly chopped sage.

Oatmeal Bread

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.

Menu Three

Apple Gingerjack (Serves 6)

This is a great pudding from Nigella Lawson’s cookbook, ‘At My Table’. Being gluten free, I often find it difficult to find wheat free ‘cosy, cake- like’ puddings but this recipe uses oatmeal for the topping so is totally gluten free! It is best served warm or at room temperature rather than hot – I’ve even eaten the leftovers cold for breakfast – delicious!!

I like to serve this with either double cream or clotted cream, but of course custard would be good too!

For the base:

15g unsalted butter

2 tablespoons golden syrup

750g Bramley apples, peeled, cored and cut into 3cm chunks

For the topping:

200g Fine oatmeal (if required make sure it’s totally gluten free)

75g soft light brown sugar

4 teaspoons ground ginger, plus a extra ¼ teaspoon for sprinkling

½ teaspoon bicarbonate of soda

250ml full-fat milk

125g unsalted butter, soft, cut into cubes

1½ tablespoons demerara sugar

Double or clotted cream, or custard (to serve)

1. Gently melt 15g butter in a large saucepan (in which the apples will fit – not too heaped up), once melted add the syrup, stir well and then add the apples. Cook over a high heat for about 5 minutes, stirring frequently , until the apples start to soften around the edges – have a fuzzy appearance. Pour into a pie dish.
2. Meanwhile, mix the fine oatmeal, soft light brown sugar, 4 teaspoons of ginger and the bicarbonate of soda together, using your fingers to break up any lumps in the sugar.
3. Using the same saucepan that you used to make the apple mixture, heat the milk and 125g butter together gently, until the butter is melted and the milk is almost at boiling point. Remove from the heat and, using a wooden spoon, stir in the oatmeal mixture beating until smooth – it will thicken a little.
4. Pour the oatmeal mixture over the apples, spreading it out to cover them evenly.
5. Mix the ¼ teaspoon of ginger with the demerara sugar and sprinkle over the top.
6. Place in a preheated oven, 180’c fan, and bake for about 30 minutes until the apple is soft and the top has firmly set.
7. Let it stand for about 30 minutes or more and serve warm at room temperature with double or clotted cream, or custard.

A couple of weeks ago I visited my favourite bookshop in London, ‘Books for Cooks’, as its name suggests, this shop in Notting Hill sells only cookbooks. Yes, I know I have far too many books already but now that I have started Menu Mistress I have the perfect excuse to feed my addiction. Anyway, I had a wonderful time, I spent far too long browsing the shelves (to the point that it was a little embarrassing!), but eventually I decided on three books. I’m not sure when I’m going to have time to cook all these new recipes – or even some of them, but for me, the beauty of cookbooks is that simply by reading them you can ‘travel’, not only into other people’s kitchens, but into their lives and cultures…

 One book that I bought was a little second hand French recipe book, it was printed in 1960 and the recipes (admittedly a little dated), take you on a tour of France with lots of photos of the regions, it’s almost like a tourist guide with recipes. I found myself planning a journey through France to all these culinary destinations – I’m not sure when that will happen, Covid or no Covid, but it’s a lovely dream, in the meantime I can cook my way around!

The other thing I love about cookery books, is the photography. I must admit that I always make a note to try to emulate the photos when I take those of my own dishes, the problem is, is that the dishes I prepare, unlike those made for cookbooks, are made to be eaten, so I don’t have the luxury of letting the food go cold to photograph them from every angle, not to mention that I don’t have the studio lighting! In fact this weeks photos were particularly difficult – believe me trying to make a curry and a fish pie look attractive is very difficult – even when you brighten up the ‘brown’ curry with a little chopped coriander!…Anyway my iphone camera did its best, I urge you to use a little imagination with this week’s photos, as believe me, the menus are all delicious! Menu One is Chicken Korma, a recipe from Marcus Wareing’s cookbook, ‘Marcus at Home’. Whilst Menu Two is a traditional Fish Pie, it is a recipe which I found in a magazine years ago, it is perfect for cooking midweek. I also have another favourite fish pie recipe (from Gordon Ramsay), it is more elegant and creamy, however, does require more attention, so it is more suited to weekend cooking, I will share this recipe in the future. Finally, Menu Three is Spaghetti with Tuna and Anchovy, an excellent combination of flavours and extremely easy to make, hence I am also sharing it on my @Uni page.

Have a lovely week!…

…Plus, there’s a new review on my Eating Out page – we recently enjoyed a great lunch at Chez Bruce, Wandsworth Common, SW17 …

Menu One

Chicken Korma (Serves 4)

This is a really lovely, mild, delicately spiced curry from Marcus Wareing’s cookbook,’ Marcus at Home’. Don’t be put off by the long list of ingredients, they are mostly spices which you’ll have in your cupboard. It is important to marinate the chicken, I like to leave mine overnight as I really do think it enhances the flavour, but you could leave it for just a couple of hours.

It is a mild curry, so if you prefer more heat serve it with some chilli flakes sprinkled over. I serve this with Steamed Aromatic Basmati Rice – another recipe from Marcus Wareing. On the side I like mango chutney (I use the brand ‘Geeta’s’ which is available in most supermarkets) and a dollop of plain Greek yogurt or crème fraiche, you could also serve it with some poppadoms!

This recipe does make more curry paste than you need, but you can keep it in the fridge for a quick meal another day.

*A tip: rather than peeling the ginger with a knife try peeling it with a teaspoon, just hold the spoon firmly near the base of its bowl and rub the concave side down the knob of ginger, scraping off the skin. Seriously, you will be surprised how much easier it is! (Click here to see the video!)

For the Marinade:

500g skinless, boneless chicken breast, cubed into 2.5cm pieces

100ml groundnut or olive oil

3 garlic cloves, crushed

1cm piece of ginger, peeled and grated (see tip above)

Freshly ground black pepper

For the Curry Paste:

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chilli powder

1 teaspoon ground turmeric

1 teaspoon garam marsala

Pinch of flaked sea salt

1 garlic clove, crushed

1cm piece of fresh ginger, peeled and chopped (see note above)

50g ground almonds

For the Curry Sauce:

2 tablespoons groundnut oil

1 onion, finely chopped

1 celery stick, finely chopped

1 carrot, finely chopped

1 garlic clove, crushed

1 cinnamon stick

4 cardamom pods, crushed

100ml white wine

400ml tin coconut milk

1 tablespoon fish sauce

Small bunch of fresh coriander, chopped, plus extra sprigs to serve

Plain Greek yogurt or crème frâiche to serve

Mango chutney to serve

1. First marinate your chicken for at least 2 hours (preferably overnight – see note above). Place the chicken in a bowl with 100ml oil, garlic, ginger and few turns of freshly ground black pepper, mix well. Cover and place in the fridge.
2. To make the paste, simply pound the spices together in a pestle and mortar with a good pinch of flaked sea salt, the garlic and ginger. Once combined add 100ml of water and stir in the ground almonds.
3. To make the curry sauce, heat a large saucepan over a moderate heat with 2 tablespoons of groundnut oil. Add the onion, celery, carrot, garlic, cinnamon and cardamom and sauté for about 5 minutes until the onion is soft but not coloured.
4. Stir in about 4 tablespoons of the curry paste and cook for a couple of minutes to allow the spice flavours to come out. (The remaining sauce can be kept in the fridge for another day).
5. Pour in the wine, let it bubble to reduce down. Slowly add the coconut milk, stirring. Finally add the fish sauce, then reduce the heat and simmer for about 10 minutes until the carrot is tender.
6. Meanwhile heat a dry frying pan over a high heat. Remove the chicken from the marinade, shaking off the excess oil, add to the hot pan and quickly brown the chicken pieces all over – do this in batches as you don’t want to overcrowd the pan.
7. Add the browned chicken pieces to the sauce and simmer for about 5 minutes until the chicken is cooked through.
8. Season to taste, remove the cinnamon stick and cardamom pods, sprinkle with the chopped coriander.
9. Serve with Steamed Aromatic Basmati Rice (recipe below), a dollop of yogurt (or crème frâiche), mango chutney and more chopped coriander. If you want extra heat sprinkle over some chilli flakes.

Steamed Aromatic Basmati Rice (Serves 4)

250g pure basmati rice

1 teaspoon sea salt

1 cinnamon stick

1 teaspoon whole cloves

1 teaspoon cardamom pods, lightly crushed with the back of a spoon

1. First of all clean the rice by rinsing it in a bowl of water, repeat this 3-4 times until the water is less cloudy. Then cover a final time and leave to soak for 30 minutes.
2. Drain the rice in a sieve and place in a saucepan.
3. Add 600ml water and the salt and spices. Bring to the boil, cover and immediately lower the heat and cook gently for 10 minutes – do not remove the lid during this time!
4. After 10 minutes, turn off the heat, keeping the lid firmly on. Leave to stand for 5 minutes.
5. Finally, remove the lid and fork through the rice, remove the cinnamon stick, cloves and cardamom pods before serving.

Menu Two

Old Fashioned Fish Pie (Serves 4)

This is a great, simple midweek fish pie recipe, I like that the fish is poached first in milk and that this milk, with the fish flavours, then makes the sauce. I like to serve this simply with peas.

4 Eggs

300ml full fat milk

200g smoked haddock fillets, skin on

300g cod fillets, skin on

50g unsalted butter

250g leeks, dark leaves discarded, the rest thinly sliced.

1 tablespoon flour (gluten free if required)

Small bunch flat leaf parsley, leaves chopped

For the Topping:

1 kg floury potatoes, such as Maris Piper

125ml hot full fat milk

Large knob of butter

Sea salt and black pepper

1. Boil the eggs for 8 minutes, drain and shell. Cut each egg into quarters.
2. Pour 300ml of milk into a wide pan and lay the fish fillets skin side up in it. Heat gently until the fish is just cooked and the skin peels away easily. Remove the fish from the pan, break into large pieces and put to one side. Strain the milk onto a jug.
3. Melt half the butter (25g) in a saucepan and cook the leeks until soft, then stir in the flour. Cook for a minute or so then gradually add the reserved poaching milk. Cook, stirring, for about 5 minutes until the sauce thickens.
4.  Stir in the parsley and gently fold in the eggs and fish, trying not to break them up too much. Season and place in a pie dish.
5. Meanwhile, peel and cut the potatoes up into equal chunks and steam until cooked through. Mash with 125ml of hot milk and the large knob of butter.
6. Finally top the pie with the mashed potato and dot with the remaining 25g of butter.
7. Bake in a preheated oven, 200’c fan, for 30 minutes until golden brown. Serve with peas.

Menu Three

Spaghetti with Anchovy & Tuna (Serves 4)

I found this recipe in the book ‘Cook; a Year in the Kitchen with Britain’s Favourite Chefs’, which has recipes from many renowned chefs, including this one from the Michelin starred chef, Giorgio Locatelli. Don’t be put off by the fact that he is a professional cook – this recipe is very easy, it also uses store-cupboard ingredients so is a great weekday recipe to remember!

350g spaghetti (gluten free if required)

2 tablespoons olive oil

2 cloves garlic, each cut into quarters

4 anchovy fillets in oil, drained

250g canned tuna in olive oil, drained

50ml white wine

50g capers, rinsed and drained

2 tomatoes, diced

To Serve:

10 basil leaves

2 tablespoons extra virgin olive oil

Sea salt and black pepper

1. Heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for about 3 minutes, then add the anchovies and cook until they have melted into the oil.
2. Increase the heat and add the tuna, stir for a few minutes, then add the white wine, let it bubble for a few minutes for the alcohol to evaporate.
3. Stir in the capers and tomatoes.
4. Meanwhile cook the spaghetti according to the packet instructions until al dente.
5. Drain the pasta, reserving 2-3 tablespoons of cooking water. Toss the spaghetti with the sauce, mixing in the basil leaves and extra virgin olive oil, season to taste. If the pasta seems a little dry add a little of the reserved cooking water.
6. Serve – how simple is that!

Those of you who read my blog regularly will know that when I’m cooking, I often like to play music – hence my MenuMusic page where, for fun, I share my playlists. In addition to music I like to listen to podcasts, unsurprisingly among my favourites are those with a focus on food! This week I’ve been catching up on some past episodes of ‘Table Manners’.

This podcast is hosted by a mother and daughter team who cook a meal for their celebrity guest; guests that I have particularly enjoyed listening to include George Alagiah, Jo Brand and Ellie Goulding. Over their dinner, guests talk about their food preferences, and most importantly what they would choose for their final meal before being cast off on a desert island. This concept of the ‘last supper’ is a popular theme; another podcast which I enjoy, ‘Desert Island Dishes’, poses the same question. It always intrigues me how the guests can easily answer the question, as when I imagine myself posed with that same question, I really struggle to make any definite decision – I have so many favourite dishes, and my preference for one in particular depends purely on my mood. For instance if I’m in the hot Italian sun, besides the sea, I would almost definitely choose a Spaghetti Vongole, but on another day, perhaps in the countryside when the weather is cold and grey, I would choose Venison with Celeriac Mash and Red Cabbage. Another deciding factor is whether I would be cooking the dish or whether I would be eating out in a restaurant. Decisions, decisions!

One of this week’s menus, Pork Chops with Pears & Crackling, would in fact be a dish which if…the weather was autumnal, like it is now, and I was cooking my ‘last supper’ at home, would be high on my shortlist! This week’s other two menus are also rather comforting. Menu Two is Cod with Lentils, the lentils really add a pleasing meaty flavour to this otherwise light fish dish. The leftover lentils are delicious served for lunch the next day, either as they are, as a hearty, thick soup or blended for a smoother consistency. Finally, a recipe which I will be also sharing on my MenuMistress@Uni page, as everyone needs these ‘Emergency Chocolate Brownies’! This Brownie recipe is by Nigella Lawson it makes a small  portion for those days when you need a quick chocolate fix!…come to think of it, they would be great to stowaway with me on that desert island!..

Menu One

Pork Chops with Pears & Crackling Served with Mashed Potato and Tenderstem Broccoli (Serves 4)

This is one of our family’s favourites, a real ‘hug on a plate’ – a beautiful creamy dish. I found the recipe years ago in a magazine, the cutting is now rather dog-eared, as I’ve cooked it so many times! The crackling, which is made from the rind of the chops, is my personal addition to the recipe and one which, I must admit, is one of my more brilliant ideas(!); it is really worth making as it makes this dish extra special. I like to serve this with my ‘favourite’ mashed potato or, if I’m feeling a little lazy, jacket potatoes, and for some greenery I like tenderstem broccoli with lemon butter and almonds (all recipes are below).

1-2 tablespoons of olive oil

4 pork chops

4 bushy sprigs of thyme, leaves picked and chopped

2 medium pears

15g butter

200ml dry cider

150ml double cream

Sea salt and Black pepper

For the Crackling

1-2 tablespoons malt vinegar

Sea salt

1. First of all make the crackling: cut off the rind from the chops. Score the rinds a couple of times. Pour boiling water over each piece, dry it, and sprinkle over the malt vinegar, rubbing it in, finally sprinkle with salt. Leave to one side for 30 minutes. After 30 minutes, place on a baking tray and cook in the oven, 200’c fan, for 30 minutes until crisp.
2. Meanwhile, lightly oil the chops, sprinkle over the thyme and season with salt and pepper.
3. Halve and core the pears, cut into large dice. Melt the butter in a frying pan and cook the diced pear until golden and slightly caramelised on each side. Remove from the pan and set aside.
4. In the same pan brown the chops on each side over a moderate heat. When browned place on a baking tray and cook in the oven, 200’c, for 10 minutes.
5. Meanwhile, deglaze the frying pan with the cider, stirring to dissolve any sticky residue that the chops have left behind. Boil and reduce the cider for 3-4 minutes.
6. Add the cream, whisk lightly to mix in and allow to bubble down for a minute or so.
7. Return the chops and the pears to the pan to reheat everything. Check the seasoning. Serve with the crackling, mashed potato or jacket potatoes and tenderstem broccoli (recipes below).

Click here to see the video of the crackling being made!

‘Favourite’ Mashed Potato (Serves 4)

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

1kg potatoes (floury, such as Maris Piper)

100ml full-fat milk

100ml double cream

2 cloves garlic, sliced

Sea salt and black pepper

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

Perfect Jacket Potatoes (Serves 4)

I find that by lightly oiling the potatoes with olive oil before baking them, really helps crisp up the skins.

4 large baking potatoes

Olive oil

Sea salt

Butter to serve

1. Prick the skins of the potatoes lightly with a fork. Using a piece of kitchen roll lightly wipe them over with some olive oil and then sprinkle with salt.
2. Place directly on the shelf of a preheated oven, 200’c fan, and cook for 1 hour to 1 hour 15 minutes, until the skins are crisp and the potato inside is deliciously fluffy!
3. Serve with a knob of butter.

Tenderstem Broccoli with Lemon Butter and Almonds (Serves 4)

This is a lovely fresh recipe which really takes tenderstem broccoli to another level.

200g Tenderstem Broccoli

20g unsalted butter

Juice of half a lemon

A generous handful of flaked almonds

Sea salt and black pepper

1. First of all put the flaked almonds in a small, dry frying pan, place over a moderate heat, stirring, until the almonds are browned – toasted. Remove to a plate.
2. Steam the tenderstem broccoli for about 4 minutes until just cooked.
3. Melt the butter in  a small frying pan and add the lemon juice, stirring well.
4. Add the tenderstem broccoli, stirring to give it a good coating of the butter mixture, season with salt and pepper and sprinkle with the reserved toasted almonds.

Menu Two

Cod with Braised Lentils and Prosciutto (Serves 4)

This is another recipe from J.Sheekey’s cookbook ‘Fish’ – it really is worth investing in this book as it has some great, easy recipes. The portion of lentils is very generous and you will probably have leftovers – which are great for lunch the next day as a soup – either as they are or if you want them smoother you could blend them. One of the reasons I love this recipe is that it gives me a good lunch the next day! In fact the lentil recipe is so good that I will be posting it on my Side Dishes page, as they are great with other dishes, such as sausages.

4 slices of prosciutto

1 tablespoon sunflower oil

4 cod fillets, about 180g each

For the Lentils

250g puy lentils

40ml extra virgin olive oil

100g cubed pancetta

1 onion, finely diced

1 carrot, finely diced

1 leek, finely diced

2 cloves garlic, crushed

2 sprigs thyme, leaves picked and chopped

2 sprigs rosemary, leaves picked and chopped

1 litre chicken stock

30g unsalted butter

½ bunch of parsley, chopped

Sea salt and black pepper

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

Menu  Three

Emergency Chocolate Brownies (2 – 4 )

This is a brilliant recipe from Nigella Lawson – only she could have come up with the idea of ‘Emergency Brownies’ – the idea of a small batch for those days when you urgently need a chocolate fix!  This recipe makes 2 very generous brownies, so on a good day you’ll get 4!

This recipe is cooked in a foil tin appox. 18 x 11 x 5cm, so there is no need to line or grease it!

50g unsalted butter, softened

50g soft light brown sugar

1 tablespoon golden syrup (or maple syrup)

3 tablespoons plain flour, gluten free if required

3 tablespoons cocoa powder (I use Green&Blacks)

¼ teaspoon sea salt

1 large egg

1 teaspoon vanilla extract

50g walnut pieces (optional)

50g chocolate chips (plain or milk)

1 x foil tin approx. 18 x 11 x 5cm

1. Put the butter, sugar and golden syrup into a small saucepan and gently heat, stirring, until the butter is melted and the sugar has dissolved. Remove from the heat.
2. Mix together the flour, cocoa and salt, then beat into the butter mixture in the pan, until smooth.
3. Whisk the egg with the vanilla and then stir it thoroughly into the pan mixture. Finally fold in the chocolate chips and walnut pieces (if using).
4. Pour the mixture into the foil tin.
5. Bake in a preheated oven, 150’c Fan, for 15-20 minutes until it is beginning to come away from the sides and the top has dried a little around the edges.
6. Transfer to a wire rack in the tin and leave to cool for 20-30 minutes.

*Click here to see the video of this Brownie recipe!