Ingredients

• 1 tbsp capers
• 500g potatoes
• salt and pepper
• 1 garlic clove
• 30g pitted black olives
• 100g spring greens
• oil for frying
• 250g cherry tomatoes
• 25g butter
• 20g Parmesan
• splash of milk (optional)
• 2 rump steaks
• 100ml red wine
• 1 tsp herbes de Provences
• 1 tbsp red pesto
• ¼ tsp chilli flakes – add to taste

Method

Prep time: 10 min

Cooking time: 20 min

• Put the capers in a mug of cold water to soak. Boil a kettle. Peel and dice the potatoes into 2cm chunks. Transfer the potatoes and a good pinch of salt to a medium saucepan. Cover well with boiled water. Bring to a low boil. Cook for approx. 10 mins, until tender, while you continue.
• Peel and chop the garlic. Roughly chop the olives. Strip the spring green leaves off their stalks. Layer up the leaves, roll into a cigar shape, then thinly shred. Put the spring greens in a small saucepan with a drizzle of oil – set aside for now.
• Drain the potatoes. Leave them in the colander while you halve the tomatoes, then put them back in their saucepan and mash with the butter and Parmesan. If you like, add a splash of milk if you have some. Cover with a plate or lid.
• Lightly oil and season the steaks. Heat a frying pan until very hot. Fry the steaks for 1½-2 mins on each side for mediumrare, slightly longer for more well-done. Transfer to a plate.
• Drain the capers. Add 1 tbsp of oil to the frying pan. Fry the tomatoes on a medium-high heat for 2 mins, until starting to soften. A bit of colour is good. At the same time, heat the spring greens pan on a medium heat. Add a splash of water to help them along if needed. Season to taste. Put a lid on and leave aside (the steam will keep cooking them).
• Stir the garlic into the tomatoes. Add the wine. Let it bubble and reduce by ½. Stir in the herbes de Provences, olives, capers, red pesto and chilli flakes, to your taste. Reduce the heat and simmer for 1 min more. Add a splash of water to thin the sauce if needed (we used 2 tbsp). Season.
• Serve the mash, spring greens and steaks with the sauce.

Recipe by www.riverford.co.uk

Ingredients

• For the Stromboli
• 450g strong white bread flour
• 7g fast action dried yeast
• 1 tsp salt
• 3 tbsp extra virgin olive oil, plus extra for brushing
• 80g baby spinach leaves
• 200g pizza mozzarella, grated (or ready grated mozzarella)
• 20g Parmesan cheese, grated
• 150g of chargrilled artichokes from a jar, drained and chopped
• 150g roasted red peppers from a jar, patted dry and chopped
• 2 tbsp sliced black olives
• 8-10 fresh basil leaves, torn
• flaked sea salt and freshly ground black pepper
• For the Spicy Pepper Dip
• 1 tbsp extra virgin olive oil
• 2 cloves of garlic, minced
• 200g roasted red peppers from a jar, drained
• 200g passata
• 1 tsp of Turkish red pepper paste or red pepper flakes (or ½ tsp chilli flakes)
• ½ tsp sugar

Method

Heat a frying pan over a medium heat and add a drizzle of oil. Add the garlic and cook for 30 seconds until fragrant. Add the spinach and a pinch of salt and cook for 60 seconds until wilted. Transfer to a sieve and allow to cool before squeezing out any excess moisture.

To make the dough, put the flour into a large bowl and stir in the yeast and salt. Make a well in the centre and pour in the oil and 200ml of warm water. Mix with a large wooden spoon until the dough comes together, adding a little more water if needed to form a soft but firm dough.

Transfer the dough to a lightly floured surface and knead it for 8-10 minutes until smooth. Place the dough into a lightly oiled bowl, cover with cling film and leave it for about an hour in a warm place or until it has doubled in size.

Meanwhile make the sauce. Add the ingredients to a food processor and blend until smooth. Season with salt to taste.

Roll out the dough on a lightly floured surface into a rectangle measuring about 45cm x 34cm. Use the back of a spoon to smear a very little amount of the red pepper sauce over the dough, leaving a border of about 2cm all around the edge.

Scatter over the grated mozzarella and Parmesan. Top with spinach, strips of pepper and slices of artichoke. Scatter over the olives, basil and season with pepper.  Starting from the shorter edges, roll up the dough, tucking under the sides to seal and firmly enclose the filling. Place the roll, seal-side down, on a lightly oiled or lined baking sheet and leave to rise for 30 minutes.

Preheat the oven to 200C/400F/Gas 6.

Brush the Stromboli with oil and season with flaked sea salt. Bake for 30-35 minutes or until well risen and golden brown.Allow to rest for 5 minutes before slicing. Serve with the sauce for dipping (you can warm the sauce if preferred).

Recipe by www.ainsley-harriott.com

Ingredients

• 4 pieces of osso buco 
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stick of celery, finely chopped
• 4 cloves of garlic, left in their paper and lightly squashed
• 200ml dry white wine
• 200ml chicken stock
• a splash of olive oil
• 4 sprigs of thyme
• 1 tbsp plain flour
• a knob of butter
• salt and pepper

FOR THE GREMOLATA

• finely grated zest of 1 lemon
• 1 clove of garlic, crushed
• a big handful of flat-leaf parsley
• pinch of flaky sea salt

Method

1. Preheat the oven to 140˚C fan. Season the flour and use it to coat both sides of the meat. Heat a good glug of oil in a wide-based casserole (ideally you want the meat to lie in a single layer) and brown the osso buco until crispy and golden. Remove from the pan and set to one side.
2. Melt the butter in the pan, then add the onion, carrot and celery, sizzling it over a moderate heat until it starts to soften but not brown. Stir in the garlic cloves and thyme.
3. Return the meat to the pan and pour the wine in beside it. Turn up the heat and let the wine bubble up for a minute or so to let it reduce slightly before you add the stock. Bring everything back to a simmer before adding some seasoning, covering the dish and popping it into the oven.
4. Cook for at least 2hours, making sure you check it every so often to ensure the meat is still covered by liquid. If it’s evaporating to quickly you can top it up with a little extra stock or water. 
5. To make the gremolata, finely chop the parsley with a large knife or mezzaluna. Mix in the garlic, lemon zest and sea salt until thoroughly combined.
6. Serve the osso buco on top of a bed of saffron-scented risotto with the gremolata on the side. 

400g button mushrooms

600g beef

1 tbsp olive oil

1 onion, chopped

3 garlic cloves, crushed

2 large carrots

3 rosemary stalks

1 bay leaf

2 tbsp balsamic vinegar

2 tbsp tomato paste

1 can chopped tomatoes

400ml beef stock or water

400g can green lentils

1 Heat a tbsp of olive oil in a large frying pan over a high heat and brown the beef, remove from the pan with a slotted spoon and set aside.

2 Add another tbsp of olive oil and the mushrooms and cook until crispy and browned on the outside.

3 Reduce the heat and add the onions, garlic, carrots, bay and rosemary. Cook until the onions have softened, about 10 mins.

4 Turn the heat up and add the balsamic, tomato paste and chopped tomatoes. Cook for a couple of minutes before adding lentils, stock and returning meat to the pan. Season. Bring to boil, then reduce to simmer for 10 minutes

5 Check for seasoning and serve.

Recipe by www.justaddmushrooms.com

300g linguine or spaghetti

100g butter

3 cloves of garlic, fi nely sliced

4 sprigs of thyme, plus extra to garnish

200g wild mushrooms, such as chanterelle, ceps or puff balls

Juice of half a lemon

Sea salt and black pepper

1 Bring a pan of salted water to the boil and add the linguine. Cook the pasta in a pan with a little salt for 6-8 minutes or until al dente

2 Whilst the pasta is cooking, place a large frying pan over a high heat. Add the butter, garlic and thyme sprigs and fry for a minute or so until the butter has turned slightly golden and is foaming.

3 Add the mushrooms to the pan and saut. for 2-3 minutes until they are evenly coated in the butter and just tender.

4 Remove the stalks of thyme, add the lemon juice and a generous sprinkling of seasoning and toss together.

5 Drain the pasta and return to the pan, tossing through a generous glug of olive oil. Tip the mushroom and brown butter mixture into the pasta and toss together really well to evenly combine all of the ingredients.

6 Taste to check the seasoning and serve with our freshly grated single Gloucester cheese or parmesan and a sprinkling of chopped parsley.

Recipe by www.daylesford.com

INGREDIENTS

3 large organic lemons

50 ml lemon juice (from about 2 lemons) 

10 g flat-leaf parsley (or basil) 

5 g mint 

1 garlic clove 

pinch of salt 

pinch of dried chilli flakes 

50 ml extra-virgin olive oil 

50 g Italian pine nuts (or walnuts) 

100 g Parmigiano Reggiano (or pecorino), grated 

METHOD

Start by peeling the lemons; you only want the skin. A great way to remove the pith from the peel is to use a filleting knife, which has flexible blade. Anchor the peel pith side up with a finger, then with the other hand press and slither the knife horizontally under the pith (away from your fingers, please), leaving the zesty skin. 

Chop the rinds finely. Strain the lemon juice to remove pips.

Rough chop the parsley, mint and garlic and blitz all these together in a food processor with a pinch of salt, the chilli flakes and the oil until smooth.

Roughly chop the nuts, add them to the mix and blitz again until you have a rough paste. Add half the cheese and give it a quick zhuzh. Taste for acidity and, if needed, add tablespoons of water to adjust. 

Bring a large pan of salted water to the boil and cook the spaghetti for the time indicated on the packet.

In the meantime take a large salad bowl and dollop in the pesto. Dilute with a ladle of hot pasta water to make it more of a sauce.

Drain your pasta, keeping some of the pasta water. Toss the pasta with the pesto, adding in the rest of the cheese and adding more hot pasta water if necessary so the sauce coats the spaghetti. 

Serve immediately. This should be on your regular recipe roster! 

Recipe from the Pasta Grannies Cook book

INGREDIENTS

FOR THE SALAD:

6 slices brioche bread, cut into cubes

4 little gem lettuces, cut into quarters

6 ripe peaches, stoned and cut into wedges

2 balls buffalo mozzarella, torn into small chunks

ó tsp thyme leaves, to serve

A handful of basil leaves, to serve

FOR THE DRESSING:

6 tbsp olive oil

1 lemon, juiced

1 tbsp capers in brine, drained and finely chopped

2 tbsp maple syrup (preferably golden colour for its delicate taste)

METHOD

1 Preheat the oven to 190°C/ Gas Mark 5.

2 Make the dressing by whisking the oil, lemon juice, maple syrup and capers together.

3 Scatter the brioche cubes over a baking sheet and bake for 8-10 minutes until golden and crispy. Remove from the oven and set aside to cool.

4 Arrange the lettuce in a serving bowl and top with the peaches and torn mozzarella and season well.

5 Drizzle over the dressing, then scatter over the thyme, basil and croutons.

Recipe by Maple from Canada

Recipe by Coombe Farm Organics

Serves 4

INGREDIENTS

• 4x Organic Chicken Breasts
• 200g Organic Chorizo (Skinned and Sliced)
• 1 Bunch Coriander, Chopped
• 3 Cloves of Garlic, Crushed
• 1 Small Onion, Finely Chopped
• 150ml White Wine
• 800ml Organic Chicken Bone Broth
• 30g Organic Butter
• 2x Tbsp Olive Oil
• 1 Pinch of Saffron
• 1x Red Chili, Finely Chopped
• 250g Risotto Rice
• 1 Lemon, Juiced

METHOD

1. Pre-heat your oven to 180 ^oC, gas mark 4.
2. Warm a large pan, then add the Butter. Once bubbling, add the Organic Chicken Breast and brown on each side for 2-3 minutes.
3. Place the Organic Chicken Breasts on an oven tray and bake for 25 minutes, until the chicken breasts are golden, caremelised and super juicy on the inside. 
4. While the Organic Chicken is cooking, begin to make the risotto. Heat the Organic Chicken Broth in a pan.
5. In a Sauté pan, cook the sliced Organic Chorizo for two minutes, until it’s slightly coloured and the oil melts away from it. Remove the Organic Chorizo and keep warm. Into the oil add the chopped onion and cook for one minute, stirring continuously, add the crushed garlic and risotto rice.
6. Once the rice is coated with the oil, add the white wine, and increase the heat, stirring occasionally until the wine is absorbed into the rice. Now add the Saffron and the hot Organic Chicken Bone Broth a ladle at a time, stirring until absorbed before adding the next ladle.
7. Once you’ve added all the Organic Chicken Bone Broth and the rice is cooked, add the Organic Chorizo, chilli, lemon juice and coriander, along with the juices from the Cooked Chicken roasting pan.
8. Divide the risotto between four plates and place the Chicken Breast on top.

TORTA PASQUALINA

Torta Pasqualina is Italy’s iconic Easter dish. Originally from Liguria, in north-west Italy, this impressive vegetarian filo tart is made with eggs, spinach and ricotta.

Serves 8

INGREDIENTS

•  5 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 600g frozen spinach, thawed
• 375g ricotta, drained
• 50g Parmesan, finely grated
• 6 British Lion eggs
• 6 sheets filo pastry
• 50g breadcrumbs
• 2 tsp sesame or poppy seeds

METHOD

1. Preheat the oven to 190˚C/Gas Mark 5.
2. Heat 1 tbsp oil in a pan, add onion and cook over a medium heat for 5-6 minutes until softened.
3. Add the garlic and cook for a further minute, remove from the heat.
4. Squeeze out as much moisture as possible from the thawed spinach and roughly chop. Add to the pan and mix in the ricotta, Parmesan, two British Lion eggs and season with lots of pepper.
5. Lightly brush each sheet of filo with the remaining oil. Lay each sheet into an oiled 24cm loose bottomed cake or tart tin, giving each sheet a sixth of a turn, leaving the excess pastry overhanging.
6. Scatter the base with breadcrumbs and spoon in the spinach filling.
7. Make 4 deep indents in the filling, then crack a British Lion egg into each.
8. Roughly fold over the excess pastry and gently dab with any remaining oil. Scatter with sesame seeds or poppy seeds.
9. Bake for 35 – 40 minutes until cooked through. Cool for 10 minutes, then transfer to a serving plate.

COOK’S TIP

Work quickly when using filo so the pastry doesn’t dry out. Keep sheets covered with damp kitchen roll while they’re waiting to be boiled.

Looking for an egg-citing way to use up a family favourite? This dish uses eggs to transform spag bol into something entirely new and delicious! Tom’s frittata takes just 20 minutes to cook and is filling and moreish.

TOM DALEY’S LEFTOVE SPAGHETTI BOLOGNESE FRITTATA

Serves 4

INGREDIENTS

• 1 tbsp olive oil
• 400g leftover spaghetti bolognese (about 1 portion) or 275g cooked pasta and 125g Bolognese sauce
• 6 British Lion eggs
• a handful of basil, chopped (optional)
• 50g Parmesan, finely grated
• a handful of cherry tomatoes, halved

METHOD

1. Reheat your leftover spaghetti bolognese in the microwave or a saucepan. Whisk 6 British Lion eggs in a large bowl and add the basil and half the Parmesan cheese. Add the heated spaghetti bolognese and stir once or twice to slightly mix the pasta in. 
2. Heat your oil in a 24cm non-stick frying pan. Add the egg mixture, then use a fork to make sure the pasta is spread out evenly. Turn the heat down to low and cook for about 5 mins until the eggs are mostly set around the sides. Meanwhile, heat the grill to a low setting.
3. Top the frittata (which should still be runny on top) with the remaining cheese and scatter over the tomatoes. Place under the grill for 4-5 mins or until golden and the eggs are set. Remove from the grill and leave to stand for 5 mins before sliding out onto a chopping board to serve. 
4. Scatter with extra basil and enjoy. 

Cook’s tip

This works well with any pasta shape. It’s also great for using up pesto pasta. Keep in the fridge for up to 3 days.