A fusion dish that merges Spanish paella with Asian egg fried rice - a great way to get kids to eat vegetables
100g basmati rice or long-grain rice
85g frozen peas
1 tbsp sunflower oil
1 egg, beaten
50g finely diced chorizo, bacon or ham
1 garlic clove, chopped
3 spring onions, sliced on an angle
½ red pepper, deseeded and chopped
good pinch five spice powder
1 tsp soy sauce
100g beansprouts (optional)
50g peeled prawns
Prep:10 minsCook:18 mins
Boil the rice following pack
instructions, adding the peas for
the final min. Drain.
Heat half the oil in a wok. Pour in
the egg and stir-fry until scrambled.
Tip onto a plate and set aside.
Wipe the wok with kitchen paper,
then heat the remaining oil. Toss in
the meat, garlic, spring onions and
pepper, and stir-fry until the pepper
starts to soften. Add the five-spice,
rice, peas and soy, then stir-fry for
5 mins more. Finally add the
beansprouts, if using, the egg and
prawns, and stir-fry to heat through.
½ bunch spring onion, sliced, plus a few extra to serve
1 potato, cut into small dice
1l hot vegetable stock
900g frozen petits pois
½ small bunch mint, leaves picked, plus a few extra to serve
85g parmesan (or vegetarian alternative), very finely grated
Prep:20 minsCook:25 mins
Heat the olive oil and butter in a heavy
based pan. When foaming, add the spring
onions and potato. Gently fry without
colouring for about 5 mins. Stir in the
stock, bring to the boil and simmer for
10 mins or until the potato is tender.
Stir in the peas, bring to the boil again,
then cook for about 3 mins until they
are just done. Remove the pan from the
heat, add the mint leaves and whizz in a
blender or food processor until smooth.
To make the Parmesan biscuits, heat
the grill to high. Line a baking sheet with
baking parchment and divide the grated
Parmesan into 6 long strips. Grill for 1 min
or until the cheese has melted and is
lightly golden. While still warm and a bit
flexible, release the biscuits from the
baking parchment with a palette or
cutlery knife, then cool until firm.
To serve, heat the soup and divide
between 6 bowls. Scatter with mint and
sliced spring onions, if you like, and serve
with the Parmesan biscuits on the side.
A traditional creamy pudding with delicious fruit compote stirred through - a quick and indulgent dessert
400g rhubarb, cut into small cubes
thumb-sized piece piece ginger, peeled and finely chopped
75g caster sugar
100ml white wine
100g light mascarpone
300ml double cream
50g icing sugar
2 pieces crystallised ginger, finely chopped
Prep:20 minsCook:5 mins
Put the rhubarb, root ginger, sugar
and white wine in a pan, bring to
the boil and simmer on a low heat
for 4-5 mins until the rhubarb has
softened. Remove from the heat and
set aside to cool.
In another bowl, whisk the mascarpone,
double cream and icing sugar to soft
peaks. Remove 4 tbsp cooled rhubarb
and mash with a fork, then fold into
the cream mixture.
Divide the rest of the poached rhubarb
between 4 glasses, reserving a bit. Spoon
over the cream mixture, then top with
a few pieces of crystallised ginger and
the rest of the rhubarb. Can be chilled
for several hours before serving.
Make these cinnamon-spiced fruit buns into a pretty centrepiece for your Easter table, and serve with a sweet butter
300ml whole milk
zest 1 orange
50g butter, cubed
500g strong white flour, plus 140g for the crosses, and extra for dusting
1 tsp cinnamon
85g golden caster sugar
7g sachet fast-action dried yeast
1 large egg, beaten, plus 1 egg to glaze
oil, for greasing
100g dried mixed fruit
For the spiced honey butter
200g salted butter, softened
1½ tsp cinnamon
½ tsp ground ginger
4 tbsp clear honey
Prep:45 minsCook:25 minsPlus rising and proving
Makes 1 ring with 11 buns
Warm the milk and orange zest in a small
saucepan until steaming. Remove from
the heat and add the butter, swirling the
pan until the butter has melted and the
milk has cooled to hand temperature.
Mix the flour, cinnamon, sugar, yeast
and 1 tsp salt in a large bowl. Pour in the
milk mixture and the beaten egg, and mix
with a wooden spoon until the mixture
clumps together. Tip out onto your work
surface and knead until smooth and
elastic – the dough should bounce back
when pressed with your finger. Transfer
to a clean oiled bowl, cover with cling
film or a tea towel and leave to rise
for 2 hrs or until doubled in size.
Dust your largest baking tray with
flour. Tip the dough back onto your work
surface and knead again to knock out
any air bubbles. Add the dried fruit and
knead to incorporate into the dough.
Divide the dough into 11 equal pieces.
Roll each lump of dough into a smooth
ball. Arrange the balls on your tray in a
ring, leaving a small gap between each
one. Cover loosely with a piece of cling
film and leave somewhere warm to prove
again for a further 1 hr or until doubled
in size, the buns should be just touching.
Heat oven to 180C/160C fan/gas 4.
Brush the buns with a little beaten egg.
Mix the remaining flour with enough
water to make a thick paste, then transfer
to a piping bag fitted with a small round
nozzle, or use a sandwich bag and snip off
one corner. Use the paste to pipe crosses
over the buns – this is easiest if you pipe
in one big circle, then put a line across the
middle of each bun. Bake for 25 mins until
golden and cooked through.
Meanwhile, make the spiced honey
butter. Put the butter, spices and honey
in a bowl and beat with an electric whisk
until smooth. Transfer to a bowl. When
the buns are cooked, remove from the
oven and leave to cool for 10 mins on the
baking tray. Serve the bun ring warm with
the butter in the centre for spreading.
The buns will keep for up to 3 days in
a tin or freeze for up to 3 months.
400g pack diced mutton or lamb shoulder, finely choppped
2kg large potatoes, such as King Edwards, thinly sliced
300g carrots, sliced at an angle
3 tbsp plain flour
700ml lamb or beef stock, plus 450ml (optional)
2 tbsp Worcestershire sauce
steamed green beans and wilted spinach with nutmeg (optional), to serve
Prep:25 minsCook:2 hrs, 15 minsPlus resting
Heat oven to 190C/170C fan/gas 5. Cut
small pockets into the skin and flesh of
the lamb by piercing it with the point of a
sharp knife. Stuff each pocket with a slice
of garlic, using 3-4 of the cloves, and a
few leaves of rosemary. Stuff some more
inside the lamb, with some thyme, where
the bone has come from. Put in a roasting
tin, season well and cover with foil.
Melt half the butter in a large frying
pan. Fry the onions, stirring frequently,
until softened and golden. Tip into a
second large roasting tin. Cook the
chopped mutton or lamb in the pan until
brown. Add to the onions in the tin, and
toss with the potatoes, carrots, remaining
garlic and herbs (chopped), 2 tbsp of the
flour and some seasoning.
Pour the stock into the frying pan,
then add the Worcestershire sauce and
the remaining butter. When melted and
boiling, pour over the potatoes, cover
with foil and bake with the lamb for 1 hr.
Uncover both the lamb and the hotpot,
and cook for 45 mins more until the
potatoes are golden and cooked all the
way through. Allow the lamb to rest
for 15 mins before carving. Leave the
potatoes in the oven (covered if starting
to brown too much) until ready to serve.
Drain the fat from the lamb’s roasting
tin, reserving the juices. Put the tin on the
heat and stir in the remaining flour. Pour
in 450ml boiling water or stock and stir
until thickened to a gravy. Cut the hotpot
into 8 and lift onto warmed plates. Carve
the lamb into thick slices and place on
top, then spoon round a little gravy.
Serve with the green beans and spinach
– add a little grated nutmeg to the
spinach, if you like.