Have a go at this rich shepherd’s pie with red wine stock, using the best of the season’s lamb. (For a a more vegetarian-friendly aubergine bake, try this baked aubergine parmesan with tofu pesto.
What you need:
What to do:
Less than 30 minutes to prepare, 40 – 60 minutes to cook
Makes 4 servings
Continue readingAn aromatic infusion of lamb that will melt in your mouth…
I first tasted slow cooked spring lamb shanks in Cognac in Northern Spain, just a stones throw from the farm where the animals were raised. We ate it in the spring, when lamb is in peak season. The meat becomes so soft that it falls off the bone, and it melts its aromatic Cognac infusion onto your palate. If you don’t have a slow cooker, replace step 3 by cooking the lamb in a covered casserole dish in the oven. Cook at 170ºC for about 3 hours, checking that the lamb is thoroughly cooked before serving.
What you need:
What to do:
15 minutes to prepare, 8 hours 10 minutes to cook
Makes 2 servings
Note: I just love lamb, so one of my favourite Italian dishes is Lamb and Linguine Bolognese.
Continue readingI find myself eating quite a lot of pasta in the spring and summer. All of the different shapes, flavours and textures seem to complement simply cooked green vegetables really well. Artichoke Heart Linguine is a well-established favourite of mine. It’s such a quick and simple vegetarian meal to throw together, so it’s great for nights when you want to be a bit creative, but don’t have much time! Here’s another great pasta dish to try sometime too…sprout, chestnut and thyme tagliatelle.
Artichokes come into season in June and stay with us throughout the summer. They are a wonderful vegetable but can be a challenge to cook well. Because of this, my recipe uses artichokes that have already been marinated and softened for you, in herbs and oil. You’ll find these in most supermarkets in little glass jars; and they really are wonderful. If you prefer to cook, marinate and store your own artichokes, there are plenty of references on how to do that on the internet. I use fresh herbs and lime juice in this recipe to really bring out the flavours of the dish. Serve with a glass of chilled Chianti.
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While looking for ideas for traditional British food to prepare for our little Jubilee street party at the beginning of the month, I saw some Scotch eggs in the supermarket and thought “typically British!” and realized that I had never tried home-made ones because they can be found all year round in any supermarket. As I’d never made them before, I decided to do a test run yesterday and discovered how delicious they can really be, rolled in sausage meat and breadcrumbs and then deep-fried. Not very healthy, I know!
They can be oven baked, but for tradition’s sake I’m definitely going to use this recipe again for this weekend’s Jubilee celebration; it’s well worth the effort! (If you like eggs, you can also try this typical Spanish dish called a Spanish Potato Omelette. It’s really just eggs and potatoes, but it’s quite a treat!)
This succulent scallops and spicy chorizo recipe is one of the fastest, easiest and tastiest dishes I’ve prepared. You’ve really got to try it. Rich in omega 3, and low in calories, scallops are in season now. Their soft succulence, combined with the rich spice of the Spanish chorizo is a heavenly combination. With the zest of lemon and the freshness of parsley your taste-buds will be zinging! This is a perfect starter for a special occasion. Add your splash of sophistication by serving in scallop shells. But hey, they taste just as good eaten from a beautiful bowl.
You will find fresh scallops in fish markets in January, or for those pressed for time, grab a bag of frozen ones from the supermarket, they taste great too.
You can find chorizo in most supermarkets. If you find one labelled spicy, go for that. You don’t need to add any oil to your pan, the chorizo has plenty. As you cook it, the paprika and oil release to create a wonderful rich colour in the pan. If you have any leftover, try chorizo braised in red wine.
What you need:
What to do:
1. Cut the chorizo into thin slices.
2. Put a frying pan on the heat and when hot, fry the chorizo dry for a couple of minutes only, until beginning to crisp on each side. You will see the oil released in the pan.
3. Put the chorizo in a bowl, then fry the scallops in the wonderful orange chorizo oil for around a minute each side.
4. Return the chorizo to the pan with the scallops, squeeze in the lemon juice and sizzle for a few seconds.
5. Serve in the thoroughly washed scallop shells or in small bowls sprinkled with fresh chopped parsley.
Note, if you are buying scallops in their shells, be sure to find out how to prepare them before cooking first.
10 mins to prepare and cook
Makes 8 starters or 4 main courses
A little more about scallops…
Do you remember Botticelli’s painting The Birth of Venus? It depicts the Greek goddess Aphrodite rising from a scallop shell! Could eating scallops be an aphrodisiac?
The logo of the petrol company Shell is based on the scallop shell.
Most species live in tropical waters, but several live in polar waters. It is the muscle part that we eat.
Leeks are in season in January. They are rich in vitamin C, iron and fibre. Leek, cod and potato stew is inspired by a Spanish dish called Porrusalda, and is part of the tradition of Basque/French cooking which includes a lot of fish, and very often cod. You can ask the fishmonger to prepare the fish for you, or do it yourself – or if pressed for time, grab a bag of cod pieces from the freezer section in the supermarket. I make this recipe and then freeze half for an easy meal on a night when there’s no time or energy to cook. It’s a simple, heartwarming recipe for the winter months.
What you need:
What to do:
1. Prepare the cod and cut into small chunks.
2. Heat the olive oil in a heavy-based deep pan and add the garlic. Fry for 1 minute then add the leaks. Fry for a few minutes then stir.
3. Add the potatoes and fry for five minutes until just beginning to soften.
4. Cover the ingredients with water and bring to the boil. Add the stock cube at this point (if you are using one).
5. Add the cod pieces, reduce the heat, cover the pan with the lid and simmer for 45 minutes.
6. At the end of the cooking time, taste for flavour and add salt/pepper if desired.
1 hour to prepare, 45 minutes to cook
Makes 4 main courses
A little more about leeks…
The leek is the national emblem of Wales.
They belong to the same family as onions and garlic but are more subtle in flavour, delicate and sweet to the taste.
It is said that the Emperor Nero thought that leeks would improve his singing voice, so he ate loads of them!
There are records of cultivation going as far back as ancient Egyptian times.