Spoon and fork- recipes cooking

All the flavors of pizza in a creamy dip! Pizza Dip 12 servings (about 1/4 cup each) 1 pound reduced-fat processed cheese, cubed 2 cups (8 ounces) shredded reduced-fat mozzarella cheese 11/2 cups pizza sauce 1/3 cup sliced ripe olives 2 teaspoons dried Italian seasoning 1 package (31/2 ounces) sliced pepperoni, chopped Dippers: tortilla chips, carrot and celery sticks 1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data). Variation Pizza Dip Supreme—Make recipe as above, adding 1 cup cooked crumbled ground beef or Italian sausage and 1/3 cup each chopped onion and green bell pepper. Per Serving: Calories: 180 % of calories from fat: 53 Fat (gm): 10.5 Saturated fat (gm): 5.8 Cholesterol (mg): 35.6 Sodium (mg): 985 Protein (gm): 13 Carbohydrate (gm): 8.1 Exchanges: Milk: 0.0 Vegetable: 0.0 Frui...

Salami, ham, or smoked turkey can be substituted for the pepperoni. Pepperoni Cheese Dip 10 servings (about 3 tablespoons each) 1 package (8 ounces) soft-style cream cheese with onions and chives 11/2 cups (6 ounces) shredded reduced-fat Swiss cheese 1 package (31/2 ounces) sliced pepperoni, chopped 1/2 cup chopped green pepper 1/4 teaspoon cayenne pepper 1/2–2/3 cup whole milk Dippers: assorted vegetables, crackers, bread sticks 1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, about 11/2 hours. Serve with dippers (not included in nutritional data). Per Serving: Calories: 165 % of calories from fat: 70 Fat (gm): 12.2 Saturated fat (gm): 7.3 Cholesterol (mg): 41.3 Sodium (mg): 331 Protein (gm): 8 Carbohydrate (gm): 4.0 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 2.0

Everyone’s favorite party dip! Hot Artichoke Dip 16 servings (about 3 tablespoons each) 1 can (15 ounces) artichoke hearts, drained, finely chopped 4 ounces reduced-fat cream cheese, room temperature 1⁄2 cup each: grated Parmesan cheese, reduced-fat mayonnaise and sour cream 1–2 teaspoons lemon juice 1 green onion, thinly sliced 2 teaspoons minced garlic Salt and cayenne pepper, to taste Dippers: assorted vegetables, bread sticks, crackers 1. Place cheese in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except salt, cayenne pepper, and dippers; cover and cook until hot, 1 to 11/2 hours. Season to taste with salt and cayenne pepper. Serve with dippers (not included in nutritional data). Variations Spinach and Artichoke Dip—Make recipe as above, adding 1/2 cup well drained, thawed, frozen chopped spinach and 1/4 cup chopped roasted red pepper. Artichoke and Shrimp Dip—Make recipe as above, adding 1/2 cup chopped shrim...

Enjoy these Indian-inspired flavors. 16 servings (about 1/4 cup each) 1 pound reduced-fat cream cheese, room temperature 2 cups (8 ounces) shredded reduced-fat Cheddar cheese 1/2 cup chopped mango chutney, divided 1⁄3 cup finely chopped onion 1/4 cup chopped raisins 2–4 teaspoons each: finely chopped gingerroot, garlic 1–2 teaspoons curry powder Dippers: baked pita chips, assorted vegetables 1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data). Chutney Cheese Dip Per Serving: Calories: 116 % of calories from fat: 52 Fat (gm): 7.0 Saturated fat (gm): 4.4 Cholesterol (mg): 23.3 Sodium (mg): 274 Protein (gm): 6.4 Carbohydrate (gm): 8.1 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 1.0 Fat: 2.5

Lots of crunch and lots of flavor!! 10 servings (about 1/2 cup each) 3 cups rice cereal squares 1 cup sesame sticks 1/2 cup each: cashews, honey roasted peanuts, wasabi peas 2 tablespoons margarine or butter, melted 11/2 teaspoons each: soy sauce, curry powder, sugar 1. Heat slow cooker on high 15 minutes; add cereal, sesame sticks, nuts, and wasabi peas. Drizzle mixture with combined margarine and soy sauce and toss; sprinkle with combined curry powder and sugar and toss. Cook, uncovered, on high 11/2 hours, stirring every 30 minutes. Turn slow cooker to low to keep warm for serving or remove from slow cooker and cool. Hot Curried Party Mix Per Serving: Calories: 147 % of calories from fat: 55 Fat (gm): 9.1 Saturated fat (gm): 1.7 Cholesterol (mg): 0.0 Sodium (mg): 215 Protein (gm): 3 Carbohydrate (gm): 13.9 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 2.0

Peanuts, walnuts, blanched almonds, or pecans can be substituted for the soy nuts. 24 servings (1/4 cup each) 4 tablespoons margarine or butter, melted 6 cups roasted soy nuts 11/2 tablespoons sugar 1 tablespoon curry powder Salt, to taste 1. Heat slow cooker on high 15 minutes. Drizzle margarine over soy nuts in large bowl and toss; sprinkle with combined remaining ingredients, except salt, and toss. Transfer to slow cooker; cover and cook on low 2 hours, stirring every 15 minutes. Turn heat to high; remove lid and cook 30 minutes, stirring after 15 minutes. Season to taste with salt. Turn heat to low to keep warm for serving or remove from slow cooker and cool. Sweet Curried Soy Nuts Per Serving: Calories: 186 % of calories from fat: 46 Fat (gm): 9.5 Saturated fat (gm): 1.6 Cholesterol (mg): 0.3 Sodium (mg): 26 Protein (gm): 16 Carbohydrate (gm): 9.5 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 2.0 Fat: 2.0

24 servings (about 1/4 cup each) 6 cups mixed nuts 4 tablespoons margarine or butter, melted 2 tablespoons sugar 11/2 teaspoons curry powder 1 teaspoon each: garlic powder, ground cinnamon 1. Heat slow cooker on high 15 minutes; add nuts. Drizzle margarine over nuts and toss; sprinkle with combined remaining ingredients and toss. Cover and cook on low 2 hours, stirring every 20 minutes. Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes. Turn heat to low to keep warm for serving or remove from slow cooker and cool. Per Serving: Calories: 225 Curry-Spiced Mixed Nuts % of calories from fat: 73 Fat (gm): 19.5 Saturated fat (gm): 2.7 Cholesterol (mg): 0.0 Sodium (mg): 26 Protein (gm): 6 Carbohydrate (gm): 19.5 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.5 Meat: 0.0 Fat: 4.0

24 servings (about 1/4 cup each) 8 tablespoons margarine or butter, melted 1/2 cup powdered sugar 1 teaspoon ground cinnamon ¾ teaspoon five-spice powder 6 cups pecan halves 1. Heat slow cooker on high 15 minutes. Mix margarine, sugar, and spices; pour over pecans in large bowl and toss. Transfer mixture to slow cooker; cover and cook on high 30 minutes; uncover and cook until pecans are crisply glazed, 45 to 60 minutes, stirring every 20 minutes. Pour pecans in single layer on jelly roll pans and cool. Variation Pumpkin-Glazed Nuts—Make recipe as above, substituting 1 teaspoon pumpkin pie spice for the five-spice powder and mixed nuts for the pecans Sugar-Glazed Five-Spice Pecans Per Serving: Calories: 230 % of calories from fat: 86 Fat (gm): 23.4 Saturated fat (gm): 2.4 Cholesterol (mg): 0.0 Sodium (mg): 44 Protein (gm): 3 Carbohydrate (gm): 6.0 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 5.0

Banoffee pie Always a hit, this dessert’s name derives from its delicious filling of fresh bananas and toffee sauce. INGREDIENTS 20cm ready-made tart case 200g (7oz) ready-made thick caramel sauce (such as Dulce de leche) 2–3 ripe bananas 300ml (10fl oz) double cream or whipping cream 25g (scant 1oz) dark chocolate METHOD 1 Place the tart case on a serving plate. Spoon in the caramel sauce and spread evenly. Slice the bananas and scatter over the top. 2 Put the cream in a bowl and whisk with an electric hand whisk until soft peaks form, then spoon over the bananas. Grate the chocolate over the top and serve.

Knickerbocker glory A childhood favourite, with ice cream, fruit, cream, and sauce. It is traditionally served layered in tall glasses. INGREDIENTS 2 peaches 8 small scoops strawberry ice cream 8 tbsp strawberry ice cream sauce 4 small scoops chocolate ice cream 150ml (5fl oz) double cream, whipped 1 tbsp sugar strands or sugar balls 4 maraschino cherries wafer biscuits, to serve METHOD 1 Place the peaches in a pan of boiling water for 30 seconds to loosen the skins. Drain and halve the fruit, discarding the stones, then peel. Cut the flesh into wedges and place a few into the base of 4 tall glasses or sundae dishes. Top with a scoop of strawberry ice cream and a drizzle of strawberry sauce. 2 Repeat the layering with the remaining peach slices, strawberry ice cream, and strawberry sauce. Place a scoop of chocolate ice cream on top. 3 Place a spoonful of whipped cream to one side of the chocolate ice cream and sprinkle with sugar strands. Decorate with a maraschino cherry and serv...

Chocolate-dipped fruits This decadent treat is perfect with after-dinner drinks. INGREDIENTS 12 physalis (Cape gooseberries) 12 strawberries 100g (31⁄2oz) good-quality dark chocolate METHOD 1 Pull back the papery leaves of each physalis to expose the round orange fruit. Leave the stalks on the strawberries. Line a flat tray or plate with greaseproof paper. 2 Break up the chocolate and place it in a heatproof bowl over a pan of barely simmering water and stir occasionally for 8–10 minutes, or until melted and smooth. 3 Holding the fruit by the stalks, dip each fruit into the chocolate and place on the greaseproof paper. Work quickly, as the chocolate does not take long to set. 4 Chill in the refrigerator until the chocolate is set. PREPARE AHEAD These can be prepared up to 24 hours in advance and kept refrigerated.

Cucumber is not often added to sweet dishes, but it works perfectly in this Pear and grape salad exotic fruit salad. INGREDIENTS 1 cucumber 2 stalks lemongrass 85g (3oz) golden caster sugar 2 ripe red-skinned pears 125g (41⁄2oz) green seedless grapes 125g (41⁄2oz) red seedless grapes small handful of mint leaves METHOD 1 Trim the ends from the cucumber. Cut it in half lengthways, scoop out and discard the seeds using a teaspoon, then slice thinly. Remove any tough outer leaves from the lemongrass stalks and discard. Halve lengthways and bash with a rolling pin. 2 Place the lemongrass in a saucepan with the sugar and 200ml (7fl oz) water, and heat gently until the sugar has dissolved. Bring to the boil and boil for 1 minute, then remove from the heat and stir in the cucumber. Allow to cool. 3 Discard the lemongrass. Quarter the pears and discard the cores, then cut the flesh into thin wedges, and add to the syrup with the grapes. To serve, transfer to a servin...

Strawberry mousse This speedy dessert is bound to be a favourite with the kids. INGREDIENTS 450g (1lb) ripe strawberries 175g can evaporated milk, well chilled 30g (1oz) caster sugar 200g (7oz) Greek yogurt, plus extra to serve METHOD 1 Slice a strawberry and set aside for decoration. Divide half the strawberries between 4 glasses and place the remaining strawberries into a food processor and blend to a purée. Push through a sieve to remove the seeds. If you do not have a food processor, mash with a fork before pushing through a sieve. 2 Using an electric whisk, whisk the milk in a large bowl until doubled in volume, which will take 6–8 minutes. Whisk in the sugar and stir in the strawberry purée and Greek yogurt until well combined. Spoon the whisked mixture into the glasses and chill for 15–20 minutes. 3 Serve decorated with a little extra yogurt and the reserved strawberry slices. PREPARE AHEAD The mousse can be made several hours in advance.

Pear gratin A sophisticated, simple, and foolproof dessert. INGREDIENTS 4 ripe Comice pears 150g (51⁄2oz) blackberries 60g (2oz) walnuts, roughly chopped 225g (8oz) mascarpone 30g (1oz) dark muscovado sugar METHOD 1 Preheat the grill on its highest setting. Quarter the pears and remove the cores. Place them skin-side down into a shallow flameproof dish. Scatter over the blackberries and walnuts. 2 Drop spoonfuls of mascarpone over the pears and sprinkle the sugar on top. Grill for 3–5 minutes, or until the mascarpone is hot and bubbling, and the sugar begins to caramelize. GOOD WITH Crisp buttery biscuits.

Citrus fruit salad  Saladmaster Refreshing, colourful, and full of vitamins, this pretty dessert is sunshine in a bowl. INGREDIENTS 3 oranges 1 grapefruit 1 ruby grapefruit 2 clementines or mandarins juice of 1 lime 1–2 tbsp sugar (optional) lime zest, to decorate (optional) METHOD 1 Using a small, sharp knife, cut away the skin and all the pith from the oranges and grapefruit. Cutting towards the centre of the fruit, remove each segment from its membrane (see page 18). 2 Place all the segments in a bowl, squeeze any juice from the membranes into the bowl, and discard the membranes. 3 Peel the clementines and divide into segments. Add to the bowl, then add the lime juice, and stir to coat. Sprinkle with sugar to taste (if using), then chill in the refrigerator until ready to serve. 4 Before serving, strain off any excess juice (this can be served separately as a refreshing drink) and sprinkle with lime zest, if using. PREPARE AHEAD You can assemble the frui...

Pineapple flambé Rings of fresh pineapple flambéd in rum or brandy make a smart restaurant-style dessert. INGREDIENTS 1 pineapple 4 tbsp dark rum or brandy 2 tbsp fresh lime juice 50g (13⁄4oz) salted butter 50g (13⁄4oz) light soft brown sugar whipped cream, to serve ground cinnamon, for dusting METHOD 1 Peel and thinly slice the pineapple. Cut out the tough core using a small round cutter or the tip of a sharp knife. 2 Put the pineapple slices and any pineapple juice into a large frying pan with the rum and lime juice, and heat. Light the alcohol by carefully tilting the pan into the gas flame, or by using a match, and allow the flames to die down. 3 Dot the pineapple with butter and sprinkle with sugar. Shake the pan while heating gently, until the butter melts, the sugar dissolves, and the mixture thickens to a glaze. Serve with whipped cream and a dusting of ground cinnamon. GOOD WITH Mascarpone or ice cream.

The fruit salad is taken to new heights with exotic fruit and a ginger dressing. Mango and papaya salad INGREDIENTS 1 piece of preserved stem ginger, cut into thin strips 2 tbsp stem ginger syrup 2 tbsp caster sugar grated zest and juice of 1 lemon 1 pomegranate, cut in half, seeds scooped out 1 large ripe mango 1 large ripe papaya fruit 1 small ogen melon lime wedges, to serve METHOD 1 Place the ginger, ginger syrup, sugar, and 120ml (4fl oz) of water into a saucepan, and heat gently, stirring occasionally. Bring to the boil, then simmer gently for 5–6 minutes. Remove from the heat, and stir in the lemon zest and juice and the pomegranate seeds. 2 Peel the mango and use a sharp knife to cut the flesh away from the stone. Cut it into slices. Halve, deseed, and peel the papaya, then cut into wedges. Halve and deseed the melon, cut into wedges, and peel, then cut the flesh into bite-sized chunks. Arrange the mango, papaya, and melon on a large serving platter...

Honey-baked apricots with mascarpone This Italian dessert, made here with canned fruit, can be enjoyed all year round. INGREDIENTS 400g can apricots, drained 3 tbsp clear honey 3 tbsp flaked almonds pinch of ground ginger or cinnamon 150g (51/2oz) mascarpone, chilled to serve METHOD 1 Preheat the grill on its highest setting, and lightly butter the bottom and sides of an ovenproof dish large enough to hold all the apricot halves in a single layer. 2 Put the apricots in the dish, cut-sides up. Brush with the honey, then scatter over the almonds, and very lightly dust with the ground ginger. 3 Grill for 10 minutes, or until the apricots are tender when pierced with the tip of a knife and the almonds are toasted. Serve the apricots hot or cool with the chilled mascarpone on the side. GOOD WITH Vanilla ice cream or thick whipped cream instead of the mascarpone. PREPARE AHEAD The dish can be assembled, ready for baking, several hours in advance.

Berries with citrus syrup Juicy seasonal berries are made even more luscious with a sweet lemon-orange syrup. INGREDIENTS 500g (1lb 2oz) mixed red berries, such as raspberries, strawberries, and redcurrants 125g (41⁄2oz) caster sugar zest of 1 lemon, cut into strips 1 tbsp orange juice handful of mint leaves METHOD 1 Place the mixed berries in a serving dish and set aside. 2 Mix the sugar with 120ml (4fl oz) water in a heavy-based saucepan. Heat slowly until the sugar has dissolved, stirring occasionally, then increase the heat, and boil for 5 minutes. Remove the pan from the heat and leave to cool, then add the lemon zest and orange juice. 3 Drizzle the syrup over the berries, then add the mint leaves. Leave to macerate for 10 minutes, before serving. GOOD WITH Whipped cream or ice cream. PREPARE AHEAD The dish can be made up to 1 hour in advance.

Warm fruit compôte An ideal dish when supplies of fresh fruit are limited. INGREDIENTS 30g (1oz) butter 6 prunes, chopped 6 dried apricots, chopped 2 large apples, peeled, cored, and chopped 1 firm pear, peeled, cored, and chopped 1 cinnamon stick 2 tsp sugar 2 tsp lemon juice yogurt and honey, to serve METHOD 1 Melt the butter in a heavy saucepan over a medium heat. Add the fruit and cinnamon stick. Cook gently, stirring often, until the fruit has completely softened. 2 Stir in the sugar and heat for a further couple of minutes, or until the sugar has dissolved. 3 Remove the pan from the heat, sprinkle with lemon juice, and serve warm with a spoonful of yogurt and a drizzle of honey. PREPARE AHEAD The compôte can be made up to 3 days in advance, covered, and refrigerated.

Baked figs with cinnamon and honey A simple-to-prepare, but stylish, end to a meal. INGREDIENTS 6 firm figs 2 tbsp clear honey 2 tbsp brandy or rum ground cinnamon, for sprinkling METHOD 1 Preheat the oven to 180°C (350°F/Gas 4). Cut the figs in half and place closely together in a shallow baking dish or roasting tin. 2 Drizzle over the honey and brandy, and sprinkle each fig with a generous pinch of cinnamon. 3 Bake for 20 minutes, or until softened. Check the figs after 10 minutes, as they may differ in ripeness slightly and require different cooking times. Serve warm or at room temperature. GOOD WITH Mascarpone, vanilla ice cream, or crème fraîche.

Eton mess Culinary legend maintains that this medley was created after a schoolboy dropped a picnic hamper. INGREDIENTS 350g (12oz) ripe strawberries, sliced 2 tbsp caster sugar 2 tbsp orange juice or orange-flavoured liqueur 300ml (10fl oz) double cream 125g (41⁄2oz) ready-baked meringue nests METHOD 1 Put the strawberries in a bowl, sprinkle the sugar over, add the orange juice, then use a fork to crush the mixture. 2 Whip the cream until stiff peaks begin to form. Crush the meringue nests into small pieces. 3 Stir the meringue into the whipped cream. Top with the berries and the juices, and stir together. Serve immediately. GOOD WITH Fresh raspberries and/or blueberries scattered over the top. PREPARE AHEAD Steps 1 and 2 can be completed several hours in advance. Assemble the pudding just before serving.

This Italian pudding was invented by a happy accident in the 17th century Zabaglione when wine was poured into egg custard. INGREDIENTS 4 egg yolks 4 tbsp caster sugar 8 tbsp Marsala finely grated zest of 1 orange 8 sponge fingers or biscotti, to serve METHOD 1 Bring a large saucepan of water to the boil, then lower the heat to simmer. 2 Put the egg yolks, sugar, Marsala, and half the orange zest into a large glass or china bowl and place on top of the pan of simmering water. Start to whisk immediately, using a balloon whisk. Keep whisking for 5–10 minutes, or until the mixture is pale, thick, fluffy, and warmed through. 3 Pour into 4 cocktail glasses and decorate with the remaining orange zest; serve immediately with sponge fingers or biscotti.

Hot and sour beef stir-fry with green beans A tangy and spicy Chinese-style dish. INGREDIENTS 1 tbsp clear honey splash of Thai fish sauce, such as nam pla 675g (11⁄2lb) rump steak, cut into thin strips handful of fine green beans, trimmed 1 tbsp sesame oil rice or noodles, to serve For the hot and sour sauce 2 garlic cloves, grated or finely chopped 1 tsp dark soft brown sugar 6 salted brown anchovy fillets, chopped 3 red chillies, deseeded and finely chopped splash of Chinese rice wine juice of 1 lime salt METHOD 1 First, make the hot and sour sauce. Using a mortar and pestle, pound all the ingredients, except the rice wine and lime juice, into a smooth paste. Add the lime juice slowly, tasting as you go, and season with salt. Set aside. 2 Put the honey and fish sauce in a bowl, add the steak, and combine well. Blanch the beans in a pan of boiling salted water for a few minutes, then drain and refresh in cold water. 3 Heat the oil in a wok or large frying pan over a medium-high ...

Thai-style minced pork Low in fat, this tasty and speedy stir-fry is a perfect family supper dish. INGREDIENTS 1 tbsp vegetable oil 675g (11⁄2lb) pork mince 4 garlic cloves, grated or finely chopped pinch of salt 2 red chillies, deseeded and finely chopped juice of 1 lime 1 tbsp Thai fish sauce, such as nam pla 1 tbsp dark soy sauce handful of coriander, finely chopped medium rice noodles or rice, to serve METHOD 1 Heat the oil in a wok or large frying pan over a medium-high heat. Add the pork, garlic, and a pinch of salt. Stir-fry until no longer pink, tossing continuously. 2 Add the chillies, lime juice, fish sauce, and soy sauce, and stir-fry for a further 5 minutes. 3 When ready to serve, sprinkle over the coriander, and stir well. Serve hot with noodles or rice.

Flattening meat helps it to cook quickly and evenly; this is also a good Pork escalopes with breadcrumb and parsley crust technique to try with chicken, turkey, and veal. INGREDIENTS 75g (21⁄2oz) breadcrumbs, toasted handful of flat-leaf parsley, finely chopped salt and freshly ground black pepper 2 large pork steak fillets, 175–225g (6–8oz) each 1–2 eggs, beaten 1–2 tbsp plain flour 1–2 tbsp olive oil 1 small glass of dry white wine METHOD 1 In a bowl, mix the breadcrumbs and parsley, and season well with salt and pepper. Halve each piece of pork, then sandwich each one between two sheets of cling film. Bash with a meat mallet or the side of a rolling pin until thin and of an even thickness. Season well with salt and pepper. 2 Put the egg, flour, and breadcrumbs each on separate plates. Coat each piece of pork first in the flour, then the egg, and lastly the breadcrumbs. Heat half of the oil in a large non-stick frying pan over a high heat. Add 2 of the pork e...

Turkey burgers This is a sensible choice if you want a healthier alternative to a beef burger. INGREDIENTS 675g (11⁄2lb) turkey mince handful of thyme, leaves only, finely chopped grated zest and juice of 1 lemon 1 red chilli, deseeded and finely chopped salt and freshly ground black pepper knob of butter, melted 2 tbsp plain flour, to dust olive oil or vegetable oil for frying 4 hamburger or other bread buns, to serve METHOD 1 Put the turkey mince, thyme, lemon zest and juice, and chilli in a bowl. Season well with salt and pepper. Mix together until well combined. 2 Now add the melted butter and, using your hands, work the mixture until it all sticks together. Divide the mixture into four, then scoop up each portion, and form into a ball. Press flat with your hands to form a burger. Dust with the flour, then chill in the refrigerator for 5–10 minutes to firm up. 3 Heat a little olive or vegetable oil in a non-stick frying pan over a medium-high heat. Fry the burgers for about 4 ...

Seared duck with five-spice and noodles Tender, pan-fried duck with fragrant five-spice, orange, and coriander. INGREDIENTS 4 duck breasts, about 150g (51⁄2oz) each, skin on and scored in a crisscross pattern 2–3 tsp five-spice paste knob of butter 2 tbsp freshly squeezed orange juice 1 tsp soft brown sugar 250g packet ready-to-wok noodles handful of coriander, finely chopped METHOD 1 Rub the duck breasts in the five-spice paste. Melt the butter in a frying pan over a high heat. Add the duck breasts, skin-side down, and cook for about 10 minutes until the skin is golden and crisp. Carefully pour the fat away from the pan, then turn the breasts over and cook on the other side for a further 8 minutes. 2 Remove the meat from the pan, cut into slices, and arrange on a warm plate. Pour away any remaining fat, then add the orange juice to the pan along with the sugar. Let it simmer for a minute or two, scraping up any bits from the bottom of the pan with a wooden spoon. 3 Add the noodle...

Hamburgers Burgers are classic American fare and always leave you satisfied. INGREDIENTS 450g (1lb) lean minced steak 1⁄2 onion, very finely chopped 1 egg yolk salt and freshly ground black pepper olive oil or sunflower oil 4 sesame seed buns, cut in half and lightly toasted METHOD 1 Place the minced beef and chopped onions in a mixing bowl, add the egg yolk, season to taste with salt and pepper, and mix well. 2 Divide the mixture into 4 equal portions and, using wet hands, shape them into 4 burgers. 3 Preheat a ridged grill pan or grill on its highest setting. Lightly oil the ridged grill pan and grill the burgers for 3 minutes on each side, or longer if you prefer. 4 Serve in toasted sesame seed buns with your favourite toppings. GOOD WITH Sliced onions, sliced tomatoes, lettuce, pickles, tomato ketchup, mayonnaise, and mustard. PREPARE AHEAD You can make the burgers 1 day in advance. Wrap them tightly in cling film and chill until ready to cook.

Pork works brilliantly with sweet, fruity flavours – the dash of whisky is a delightful twist. INGREDIENTS 1–2 tsp brown sugar Caramelized pork tenderloin with pecan nuts and apricots 675g (11⁄2lb) pork tenderloin (in one piece) 1 tbsp olive oil knob of butter handful of pecan nuts handful of dried apricots, halved splash of whisky (optional) 300ml (10fl oz) double cream METHOD 1 Rub the brown sugar over the pork, then slice it horizontally into medallions. 2 Heat the oil and butter in a frying pan over a medium-high heat. Brown the pork medallions for 3–4 minutes on each side until golden. Add the pecans and apricots, and cook for a few more minutes. 3 Increase the heat to high, and add the whisky (if using). Let it simmer for a couple of minutes until the alcohol has evaporated. Reduce the heat to medium, pour over the cream, and let it simmer for a few minutes more. Serve hot. GOOD WITH Creamy mashed potatoes.

A great comfort food dish that works well as a vegetarian main course. INGREDIENTS Cauliflower cheese 1 head of cauliflower, outer leaves removed, separated into large florets salt and freshly ground black pepper 100g (31⁄2oz) fresh breadcrumbs For the cheese sauce 30g (1oz) butter, diced 3 tbsp plain white or wholemeal flour 11⁄2 tsp mustard powder 450ml (15fl oz) milk 125g (41⁄2oz) mature Cheddar cheese, grated salt and freshly ground black pepper METHOD 1 Bring a large saucepan of salted water to the boil. Add the cauliflower florets and boil for 7 minutes, or until just tender. Drain well and rinse with cold water to stop the cooking. Arrange the florets in an ovenproof serving dish. 2 Preheat the grill on its highest setting. To make the cheese sauce, melt the butter in a pan over a low heat, add the flour and mustard powder, and stir to combine. Cook for 2 minutes, stirring all the time. Remove from the heat, add the milk, and stir constantly until smoot...

Pasta with mushroom sauce Good-quality mushrooms will make this indulgent dish extra tasty. INGREDIENTS 4 tbsp olive oil 150g (51⁄2oz) baby button mushrooms 200g (7oz) chestnut mushrooms, finely chopped 125g (41⁄2oz) field mushrooms, grated 1 small glass of dry white wine 3 garlic cloves, grated or finely chopped salt and freshly ground black pepper handful of flat-leaf parsley, finely chopped pinch of mild paprika 300ml (10fl oz) double cream 350g (12oz) dried pappardelle or dried tagliatelle METHOD 1 Gently heat the oil in a large frying pan, add all the mushrooms, and cook on a low heat for 5 minutes, or until they begin to release their juices. Add the wine, raise the heat, and boil for a couple of minutes. Add the garlic and lots of pepper. 2 Reduce the heat, stir through the parsley and paprika, then pour in the cream and cook, stirring occasionally, on a low heat for 5 minutes. 3 Meanwhile, cook the pasta in a pan of boiling salted water for 10 minutes, or until it is cooke...

This satisfying salad works best when the potatoes and eggs are still warm. Egg and fennel potato salad INGREDIENTS 250g (9oz) new potatoes, scrubbed 4 eggs drizzle of olive oil salt and freshly ground black pepper 1 fennel bulb, trimmed and finely chopped handful of flat-leaf parsley, finely chopped handful of dill, finely chopped (optional) METHOD 1 Put the potatoes in a saucepan and cover with boiling water. Lightly salt the water, then cook over a medium heat for 15–20 minutes, or until soft. Drain well. 2 While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to the boil, then simmer for 10 minutes, or until hard-boiled (see page 16). Drain, and place the pan under cool running water to stop the eggs from cooking further. 3 Place the potatoes in a serving bowl, drizzle over some olive oil while they are still hot, and season with salt and pepper. Mix in the fennel, parsley, and dill (if using). 4 Drain the eggs, then shell ...

Crispy coated fish and a flavourful, tangy sauce are perfect partners. INGREDIENTS Sweet and sour stir-fried fish with ginger 1–2 tbsp cornflour salt and freshly ground black pepper 675g (11⁄2lb) thick white fish fillets, such as haddock, cut into strips 1–2 tbsp vegetable or sunflower oil 1 onion, roughly chopped 2 garlic cloves, grated or finely chopped 2.5cm (1in) piece of fresh root ginger, finely sliced large handful mangetout or sugarsnap peas, sliced into strips METHOD 1 First, make the sauce. Mix together the vinegar, tomato purée, sugar, cornflour, soy sauce, and pineapple juice in a jug, and set aside. 2 Put the cornflour on a plate, and season with salt and pepper. Toss the fish in the seasoned flour to coat. 3 In a wok, heat about half of the oil until hot, then add the fish. Stir-fry for about 5 minutes until golden. Remove with a slotted spoon, and set aside to keep warm. Carefully wipe out the wok with kitchen paper, and add a little more oil. ...

Steak au poivre This restaurant classic can easily be made at home. INGREDIENTS 4 sirloin steaks or fillet steaks, about 225g (8oz) each 1⁄2 tsp mustard powder 1–2 tsp black peppercorns or green peppercorns, crushed 2 tbsp sunflower oil 4 tbsp sherry or brandy 150ml (5fl oz) crème fraîche METHOD 1 Trim any excess fat from the steaks. If using fillet steak, flatten slightly with a meat mallet or rolling pin. Sprinkle with the mustard, then press the peppercorns firmly on both sides of the steaks. 2 Heat a frying pan over a high heat, add the oil, and fry the steaks for 2–3 minutes on each side for a rare steak, 4 minutes for medium, and 5–6 minutes for well done. Remove from the pan to rest. 3 Stir the sherry into the pan juices, add the crème fraîche, and simmer gently, stirring, for 2–3 minutes, or until just reduced. Serve the steaks with the sauce. GOOD WITH French fries and grilled tomatoes.

A great dish for autumn, when fresh walnuts are readily available. INGREDIENTS Beef with walnut pesto 6 beef fillet steaks, about 175g (6oz) each olive oil, for brushing salt and freshly ground black pepper For the walnut pesto 100g (31⁄2oz) walnut pieces 50g (13⁄4oz) Parmesan cheese, grated 2 garlic cloves 100ml (31⁄2fl oz) olive oil 30g (1oz) tarragon 30g (1oz) flat-leaf parsley 1⁄2 tbsp red wine vinegar salt and freshly ground black pepper METHOD 1 To make the walnut pesto, fry the walnuts in a dry frying pan for a few minutes, or until toasted, taking care not to burn them. Allow to cool. Place in a food processor with the other pesto ingredients and pulse until coarsely puréed. Season to taste with salt and pepper. 2 Preheat a ridged grill pan or the grill. Brush the steaks with a little olive oil and season well with salt and pepper. Cook them for 2–4 minutes on each side, depending on how you like them. Allow to rest for a few minutes, and serve with...

Pork chops with blue cheese stuffing This filling is both savoury and sweet and the pecans add a delightful crunchy texture. INGREDIENTS 4 lean pork loin chops 1 tbsp olive oil salt and freshly ground black pepper For the stuffing 1 dessert apple, such as Cox’s, peeled, cored, and finely diced 100g (31⁄2oz) Roquefort cheese or Stilton cheese, crumbled 45g (11⁄2oz) pecans, chopped 2 spring onions, chopped METHOD 1 Combine the stuffing ingredients and set aside. 2 Trim the skin and excess fat from the pork chops. With a small sharp knife, make a horizontal slit through the fat side of each chop, cutting through the meat almost to the bone to make a pocket. 3 Evenly divide the stuffing between the chops, tucking firmly into the pockets. Secure with wooden cocktail sticks. 4 Preheat the grill on medium-high. Place the pork chops on a baking sheet, brush with oil, and season with salt and pepper. Grill for 6–8 minutes on each side, depending on thickness, or unti...

Chinese-style steamed bass This impressive restaurant-style dish is surprisingly easy to prepare. INGREDIENTS 4 tbsp soy sauce 4 tbsp Chinese rice wine or dry sherry 3 tbsp thinly sliced fresh root ginger 2 small sea bass, gutted and rinsed 1 tbsp sesame oil 1/2 tsp salt 2 spring onions, trimmed and thinly sliced 4 tbsp sunflower oil 2 garlic cloves, chopped 1 small red chillies, deseeded and thinly sliced thinly sliced zest of 1 limes METHOD 1 Prepare a steamer, or position a steaming rack in a wok with water so it doesn’t touch the water. Bring to the boil. 2 Stir together the soy sauce, rice wine, and 2 tbsp of ginger, and set aside. Using a sharp knife, make slashes in the fish, 2.5cm (1in) apart and not quite as deep as the bone, on both sides. Rub the fish inside and out with the sesame oil and salt. 3 Scatter 1/4 of the spring onions over a heatproof serving dish that will hold 2 fish and fit in the steamer or on the steaming rack. Place the fish on the dish and pour the sa...

Tomato and harissa tart Harissa paste gives this tart a fiery kick. INGREDIENTS 400g (14oz) ready-made puff pastry flour, for dusting 2 tbsp red pepper pesto 6 tomatoes, halved 2–3 tbsp harissa paste 1 tbsp olive oil few sprigs of fresh thyme, leaves picked METHOD 1 Preheat the oven to 200°C (400°F/Gas 6). Roll out the pastry on a floured work surface, into a large rectangle or square. Lay on a baking tray, then use a sharp knife to score a border about 5cm (2in) in from the edges all the way around, being careful not to cut all the way through the pastry. Then use the back of the knife to score the pastry around the outer edges – this will help it to puff up. 2 Working inside the border, smother the pastry with the pesto. Arrange the tomatoes on top, cut-side up. Mix the harissa with the olive oil, and drizzle over the tomatoes. Scatter over the thyme leaves. 3 Bake in the oven for about 15 minutes until the pastry is cooked and golden. Serve hot.

Seared tuna with cucumber and fennel This tuna is served very rare, so use the freshest possible fish. INGREDIENTS 6 tbsp olive oil, plus extra for brushing 4 tuna steaks, about 150g (51⁄2oz) each salt and freshly ground black pepper 1 fennel bulb, sliced 2 shallots, finely chopped 1 cucumber, deseeded, skinned, and finely chopped 30g (1oz) mint, parsley, and chervil leaves, torn and mixed juice of 1 lemon 8 anchovy fillets 4 lemon wedges, to serve METHOD 1 Rub 2 tbsp oil over the tuna steaks and sprinkle with lots of pepper. Set aside. 2 Heat 2 tbsp olive oil and sauté the fennel for 4–5 minutes, or until just tender. Season with salt and pepper. Tip the fennel into a large bowl and set aside to cool a little. 3 Add the shallots, cucumber, and herbs to the fennel. Stir in the lemon juice and remaining oil. 4 Heat a heavy frying pan or grill pan until smoking. Lightly brush the tuna steaks with oil, then pan-fry for 30 seconds. Brush the top with a little more oil, turn over, and ...

Chargrilled lamb cutlets and aubergine with red cabbage slaw A range of cooked and raw vegetables provides an array of flavours to complement the simplicity of the lamb. INGREDIENTS 1 aubergine, about 300g (10oz), thinly sliced lengthways salt, for sprinkling 12 lamb cutlets, trimmed of any fat 2 tbsp olive oil salt and freshly ground black pepper For the red cabbage slaw 1⁄2 small red cabbage 100g (31⁄2oz) green beans, trimmed, blanched, and thinly sliced diagonally 1 small cucumber, thinly sliced or shaved lengthways 1 spring onion, thinly sliced diagonally 1 small red onion, thinly sliced into discs 2 celery sticks, peeled and thinly sliced diagonally 60g (2oz) hazelnuts, chopped 2 tbsp extra virgin olive oil 1 tsp balsamic vinegar METHOD 1 Put the aubergine slices in a colander, and sprinkle with salt. Leave to drain for 20 minutes, rinse, and pat dry with kitchen paper. 2 Heat the ridged cast-iron grill pan until hot. Brush the lamb cutlets with olive ...

Take care not to overcook the vegetables – they should remain crunchy and fresh-tasting. Asparagus, broccoli, ginger, and mint stir-fry INGREDIENTS 1 tbsp sesame oil or vegetable oil 2 red chillies, deseeded and finely chopped 5cm (2in) piece of fresh root ginger, sliced into fine strips 1 bunch of spring onions, cut into 5cm (2in) lengths 2 garlic cloves, grated or finely chopped 1 red pepper, deseeded and sliced into fine strips 1 head broccoli, about 300g (10oz), cut into florets 1 bunch of fine asparagus spears, trimmed and halved 1 tbsp caster sugar salt and freshly ground black pepper handful of mint leaves METHOD 1 Heat the oil in a wok over a medium-high heat, and swirl to coat the surface. Add the chillies and ginger and toss for a few seconds, then add the spring onions, and a few seconds later add the garlic. Stir-fry for 5 minutes until soft. 2 Add the pepper, and stir-fry for a few minutes. Add the broccoli, and stir-fry for a few minutes more, be...

Bulgur wheat with mixed peppers Sweet, crunchy peppers and creamy goat’s cheese are a winning combination. INGREDIENTS 250g (9oz) fine bulgur wheat 300ml (10fl oz) hot light or low-salt vegetable stock salt and freshly ground black pepper 1 bunch of spring onions, finely chopped 1 orange pepper, deseeded and diced 1 yellow pepper, deseeded and diced pinch of mild paprika handful of fresh mint leaves, finely chopped juice of 1 lemon 125g (41⁄2oz) soft goat’s cheese, crumbled extra virgin olive oil, for drizzling METHOD 1 Put the bulgur wheat in a large bowl, and pour over the stock – it should just cover the bulgur. Leave to stand for 10 minutes, then stir with a fork to fluff up the grains. Season well with a pinch of salt and pepper. 2 Add the spring onions, orange and yellow peppers, paprika, mint, and lemon juice, and stir well. Taste, and season again if needed. To serve, top with the goat’s cheese and a generous drizzle of olive oil.

Minced chicken with exotic mushrooms, soy, and lime Bring a taste of the Orient to your table with this easy dish. INGREDIENTS 2 or 3 skinless chicken breast fillets, roughly sliced 1 tbsp olive oil 1 onion, finely chopped salt and freshly ground black pepper 1 garlic clove, grated or finely chopped 1 red chilli, deseeded and finely chopped 300g (10oz) mixed fresh exotic mushrooms (such as oyster, shiitake, and enoki) or chestnut mushrooms, finely chopped 3 tbsp dark soy sauce juice of 2 limes handful of coriander leaves, finely chopped handful of basil leaves, finely chopped hot cooked rice, to serve METHOD 1 Whiz the sliced chicken in a food processor until minced. Set aside. 2 Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt, and sauté for 5 minutes until soft. Add the garlic and chilli, and cook for a few seconds more. 3 Add the chicken mince to the pan, season well with salt and pepper, and cook, stirring occasionally, for a few minutes...

Baked plaice with bacon This is a tasty and unusual way of cooking flat fish. INGREDIENTS 2 tbsp olive oil 4 back bacon rashers, chopped 3 spring onions, chopped 4 plaice fillets, about 175g (6oz) each freshly ground black pepper 60g (2oz) butter juice of 1⁄2 large lemon 1 tbsp chopped parsley METHOD 1 Preheat the oven to 200°C (400°F/Gas 6). Heat the oil in a roasting tin over medium heat, add the bacon and spring onions, and fry for 2 minutes, stirring frequently. 2 Add the plaice, skin-side down, baste with the oil, and season to taste with pepper. 3 Place the tin in the oven and bake the fish for 15 minutes, basting once or twice. 4 Transfer the cooked plaice to warmed serving plates. Drain the bacon and spring onions from the tin, and set aside. 5 Heat the butter in a small saucepan until golden brown, add the lemon juice, bacon, and onions, and stir in the parsley. Spoon over the plaice and serve at once. GOOD WITH Stir-fried or steamed vegetables, such as spinach, green bea...

Sweet apples are the perfect partner for savoury, peppery black pudding Black pudding with apple and bacon. INGREDIENTS 3 sweet eating apples, peeled, cored, and sliced 30g (1oz) butter 2 tsp light soft brown sugar vegetable oil, for frying 8 large slices or 16 small slices of black pudding 4 smoked streaky bacon rashers, cut lengthways into thin strips 100ml (31⁄2fl oz) cider METHOD 1 Cut each apple slice in half. Melt the butter in a small frying pan, add the apple pieces and sugar, and cook over a medium heat, stirring frequently, for 8–10 minutes, or until softened and slightly caramelized. Remove from the heat and set aside. 2 Wipe out the pan, smear it with a little oil and fry the black pudding slices, in batches, over a medium-high heat for about 3 minutes on each side, or until slightly crisp. Remove from the pan and keep warm. Fry the bacon strips for 3 minutes, or until cooked through and slightly crisp, stirring frequently. Remove from the pan, incre...