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.