Make the sauce and marinade by
mixing everything together in a large
bowl, then put a few spoonfuls aside.
Slice halfway into the thickest part of
each breast and open it up like a book.
Flatten down slightly with your hand,
then toss in the bowlful of marinade to
coat. Chill for as little, or as long, as you
have time to.
Barbecue the chicken for about 10 mins
until completely cooked through, turning
so it doesn’t burn but is nicely charred
and sticky. Cook the bacon at the same
time until crisp, if using, and toast the
buns. Assemble the burgers with lettuce,
slices of tomato, onion and the reserved
sauce on the side for dolloping on top.
Heat oven to 200C/180C fan/gas 6.
Mix the marinade ingredients in a shallow
bowl and set aside. Season the quail
inside and out with salt and pepper. Heat
the oil in an ovenproof frying pan, then
brown the quail well on all sides. Add the
butter and baste the quail. Then pop into
the oven for 10 mins. Leave the quail to rest for a few
mins until just cool enough to handle.
Using a large serrated knife, carefully
halve each quail straight down the
middle, then submerge in the marinade
and leave to rest while you make the
rest of the dish.
For the potato salad, mix the crème
fraîche, mascarpone, vinegar and spring
onions with some salt and pepper. Set
aside. Heat the oil in a frying pan and
sizzle the potatoes for about 5-10 mins,
tossing occasionally until golden.
Tip the hot potatoes into a bowl and
fold through the crème fraîche mixture
to bind and dress them. Set aside.
Snap the tough ends off the asparagus,
peel the stalks, then cut each spear in
half at an angle. Bring a large pan of
salted water to the boil.
Cook the asparagus in the boiling water
for 2 mins until tender but retaining a
slight crunch. Drain well. Place in a small
bowl and, while still steaming hot, spoon
over and toss through a couple tbsp of
the marinade. You are now ready to serve.
Spoon half the potato salad into
the centre of a large dinner plate. Lift the quail from the marinade
and lay 2 halves, breasts facing
inwards, on top of the potato
salad. Scatter the leaves evenly
around the edge of the plate. Tuck the asparagus spears in
a circular fashion among the salad
leaves with the tips pointing out. Coat the quail and drizzle the
leaves with a little more of the
marinade, then serve.
12 pearl onions or small shallots, peeled, see tips below
2 lamb fillets, about 700g in total, see tips below
3 tbsp olive oil, plus extra for drizzling
300ml light red wine, such as Beaujolais
300ml fresh chicken stock
50g cold butter, cut into small pieces
bunch tarragon, leaves picked and chopped and few left whole
1 tbsp golden caster sugar
2 tbsp balsamic vinegar
Prep:1 hr, 30 minsCook:30 mins
all the veg and peel the carrots. Boil a large pan of water and have a
bowl of heavily iced water ready. Working in batches, cook the turnips
for 3 mins, scoop into the iced water, then scoop out to drain. Repeat
the process, cooking the carrots for 4 mins, the leeks for 5 mins, the
peas and broad beans together for 1 min and finally the onions for 8-10
mins. Use a clean cloth to rub the skins off the turnips. Put all the
vegetables in separate piles on a plate. TIP: Use the timings for
cooking the baby vegetables
only as a guideline, as they can vary in size. To be sure the vegetables
are cooked properly, add a
few more than the required amount to the water
for you to test as they cook.
Slice the lamb fillets into finger-thick pieces, then season generously with salt and freshly ground pepper.
2 tbsp of oil in a large non-stick frying pan, then fry the lamb pieces
for 2 mins on each side for rare or 3 mins on each side for medium. Tip
the lamb into a colander with a bowl underneath to catch the juices,
then leave in a warm place. TIP: When you cook lots of pieces of meat
together, place them in the pan like points on a clock face – this makes
it easy to remember which needs turning and removing from the pan
the pan back on the heat and tip in the wine. Boil vigorously until
reduced to a sticky syrup, then pour in 200ml of the chicken stock and
any lamb juices from the bowl. Boil down until reduced by about half,
then whisk in the butter. Season with salt and pepper to taste, then
stir in the chopped tarragon. Pour the sauce into a small bowl, then
wipe out the pan with kitchen paper.
a drizzle of oil and add the turnips and onions. Sizzle until starting
to brown, then sprinkle over the sugar and a pinch of salt. Cook,
shaking the pan constantly, until the veg are caramelised. Add carrots,
leeks and balsamic, bubble for a moment, then add the stock. Bring to
the boil, add the peas and broad beans, then boil for a few mins until
all the liquid has nearly evaporated. Turn off heat.
serve, dress each bowl by placing a few pieces of lamb on the base,
spooning the smaller vegetables
around the lamb and balancing the carrots and leeks on top. Pour the hot
sauce over everything, scatter with tarragon leaves and finally drizzle
with olive oil.
2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
600ml boiling vegetable stock (Marigold Swiss bouillion is good)
300g fruity white wine, such as sauvignon blanc or pinot grigio
pinch of muscovado sugar, light or dark
½ tsp light soy sauce
200g green beans, trimmed and cut in half
250g chestnut mushrooms, halved if large
200g baby courgettes, each cut into 4 chunks, or 2 courgettes cut in sticks
2 tsp cornflour
½ fresh red chilli, seeded and finely chopped
1 tbsp each snipped chives and chopped parsley
Prep:45 mins - 2 hrs
To make the dumplings, rub the flour
and butter together so it looks like
breadcrumbs. Stir in the cheese,
parsley and salt and pepper to season
and set aside.
Heat the oil in a large pan or flameproof
casserole (about 3.5 litres) over a high-ish
heat, then throw in the halved shallots.
Fry for 2-3 minutes till beginning to soften
and turn brown and gold in places. Now
still working on quite a high heat, add the
potatoes and watch for the same effect,
about 5-7 minutes, stirring with a wooden
spoon and generally moving the pan
about a bit. Add the garlic, carrots and
fennel, allowing a couple of minutes
between each so they get a chance to
release their flavours. Pour in the stock
along with most of the wine, then stir
in the sugar and soy sauce and return to
the boil. Simmer covered for 10 minutes.
If preparing ahead make up to the end
of step 2, cool and chill for up to five hours.
About 20 minutes before you are ready to
serve, bring back to the boil,
and continue with step 3.
Stir about 2 tbsp of water into the
dumpling mixture to form a soft dough.
Break off small pieces to make 20-25
dumplings, then shape into rounds
about the size of a cherry tomato.
Add the green beans and simmer for
5 minutes, then add the mushrooms
and courgettes. Stir the cornflour into
the remaining wine until it has dissolved,
then stir into the casserole until it
thickens. Bring to the boil, stir well then
gently place the dumplings on top.
Cover the pan with a lid and simmer
gently for about 15 minutes till the
dumplings have risen, and the stew is
rich and thick and the vegetables
deliciously tender. Check the seasoning.
Mix the chilli and herbs together in a
small bowl and scatter on top of the
Get a bowl of iced water at the ready and
bring a large pan of salted water to the boil.
Cook the asparagus in the water for 3 mins,
then scoop into the iced water with a slotted
spoon. Cook the peas for 2 mins, then place
in the iced water. Cook the broad beans for
another 2 mins, pop into the iced water,
then remove them from their skins. Cut a
cross in the bottom of each tomato, then
blanch in boiling water for about 10 secs
before placing in iced water. Peel, quarter
and deseed the tomatoes and cut the flesh
into small chunks.
Heat the oil and coriander seeds gently
in a small saucepan, then take off the heat
and stir through all the veg and the vinegar.
Season with salt and pepper, and stir
through the tarragon and mint.
Heat a large griddle pan or barbecue.
Season the lamb with salt and pepper, and
cook for 4 mins on each side for medium,
or 6 mins for well done. Serve each lamb
chop with the vegetable dressing.
Boil the pasta in salted water. Add
the kale for the final 2 mins, then drain,
reserving a little of the cooking liquid.
Meanwhile, dry-fry the bacon in a nonstick
pan until crisp. Remove from the
pan and drain off most of the fat, leaving
behind about 1 tsp. Gently fry the onion
in the fat for 2-3 mins until soft.
Tip the cooked pasta and kale into
the pan, then stir through the bacon and
goat’s cheese. Add a little of the pasta
cooking water if the mixture seems a bit
dry. Serve in bowls scattered with grated
Parmesan, if you like.
150g shelled broad beans (about 600g in their pods)
150g asparagus spears
200g shelled small peas (about 800g in their pods)
fistfuls of ice cubes
1 tsp vegetable stock powder, such as Marigold
1 large shallot or 2 smaller ones, finely chopped
3 large spring onions, trimmed and chopped
1 fat garlic clove, lightly crushed
2 tbsp olive oil, plus extra to serve
125ml dry white wine
2 tbsp mascarpone
Ready in 50 minutes - 1 hour
the rice into a pan of boiling, lightly salted water. Boil gently for 6
minutes then drain in a sieve. There should still be a white core in
the centre of the grains. Spread the part-cooked rice on a clean tray,
cool, then chill until you are ready to finish the risotto. If covered
with cling film, the rice can be kept for up to 24 hours. Shave about
25g off the parmesan wedge and set aside for later. Finely grate the
rest and save for use in Step 8.
the broad beans for 1 minute in boiling water then drain and rinse them
in a colander under cold water. Using your fingers, pop each bean from
its skin. (Thawed frozen beans can be popped without blanching.)
the asparagus and cut the spears at an angle into lozenge shapes. Bring
1 litre of water to the boil in a large pan, add 1 tsp of sea salt,
then the asparagus, shelled peas and beans. Return to a gentle boil and
cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl
half filled with cold water.
the vegetables in a colander set over a bowl to catch and save the
cooking water, then tip them straight into the bowl of iced water. When
cold, drain again and set aside.
the saved vegetable water into a pan and whisk in the stock powder.
When ready to finish the risotto, bring the stock to the boil and keep
it on a simmer.
another large pan, gently sauté the shallot, spring onions and garlic
in the 2 tablespoons of oil and half the butter for 3-5 minutes until
softened. Stir in the wine and cook until reduced by half.
in the rice. Now add a ladle of boiling stock and stir until it is
absorbed. Add the remaining stock, a ladle at a time, stirring until
absorbed before you add more. This takes about 8 minutes, by which time
the mixture should be slightly sloppy, not dry. You may not need all the
stock. The rice is cooked when it is just softened and has a nice shiny
glaze. Remove the garlic clove.
stir in the vegetables and remaining chives and return to a gentle
simmer, adding a little extra stock if needed. Stir in the last of the
butter, the grated parmesan and the mascarpone. Check the seasoning.
Divide immediately between four warmed shallow bowls, drizzle over a
little oil and scatter the parmesan shavings onto each serving.
800g young broad beans in the pod (to give about 200g/8oz shelled beans)
200g fresh young asparagus
400g young peas in the pod (to give about 100g/4oz shelled peas)
90g pack prosciutto, sliced into ribbons
125g bag mixed salad leaves
100g pecorino cheese, shaved
For the dressing
50g fresh watercress, roughly chopped
6 tbsp extra-virgin olive oil
2 tbsp cider vinegar
Ready in 35-40 minutes
the potatoes in boiling salted water for 10-15 minutes until tender.
Drain and halve when cool enough to handle; set aside. Blanch the
shelled broad beans and the asparagus in boiling salted water for 2-3
minutes. Drain in a sieve and cool under running cold water. Drain
again, fish out the asparagus, then peel off the hard outer skins from
the beans – make a nick in the tops and pop the beans out. Blanch the
shelled peas in a separate pan for 1 minute. Toss the asparagus, beans,
peas, potatoes and prosciutto together.
the dressing, put all the ingredients in a blender or food processor
and blitz until really smooth and bright green. Season with salt and
pepper. To serve, toss the salad leaves with a spoonful or two of
dressing and arrange on plates. Pile the vegetable mixture on top,
season, then drizzle over the remaining dressing and scatter with the
Bring a pan of salted water to the boil.
Tip in the pasta, cook for 3-4 mins. Add the
frozen peas and broad beans, then cook for
1 min more to heat through. Drain well,
then toss through the olive oil and lemon
zest. Place on plates, dollop over the ricotta
the chicory in the lemon juice until completely coated. Heat a griddle
until very hot, then griddle the chicory, cut-side down first, turning
them halfway through to get nice criss-cross lines. Flip over and
griddle briefly on the rounded side. Tip straight into a bowl and toss
with 1 tbsp of the olive oil.
To serve, balance the chicory on top of each other, then place 2 fig halves next to it. Dress the other leaves in the balsamic
vinegar and remaining olive oil, then scatter around the plate with the Parmesan and serve.