Makes around 10 fish cakes
- 2x 145g tins of tuna (either in water or brine), drained
- 2x spring onions, finely chopped
- 1/2 lemon zest and juice
- 1 medium egg
- 30-40g breadcrumbs
- Salt and pepper
- Mix all of the ingredients either in a bowl or electric mixer
- Roll the mixture into golf ball sized balls and flatten
- Heat 2 tbsp olive oil in a large frying pan on a medium-high heat
- Lightly fry the fish cakes until golden on both sides
- Serve with your choice of dip – mayo, garlic mayo, sriracha mayo, sweet chilli sauce etc
Serves 4. Great with garlic bread on the side.
- 350g macaroni pasta
- 2tbsp butter
- 1 garlic clove
- 1tsp English mustard
- 3tbsp plain flour
- 500ml milk
- 250g mature cheddar
- 50g parmesan
- Preheat the oven to 180C
- Boil the pasta for 2mins less than the cooking time, and drain
- Meanwhile, melt the butter in a saucepan (slightly bigger than the pan to fit the pasta)
- Add the garlic and mustard, and cook for 1 minute
- Stir in the plain flour
- Cook for 1 more minute, then slowly add the milk, whisking the whole time
- Simmer for 5 minutes, whisking the whole time until the sauce thickens
- Take it off the heat and stir in most of the cheddar, and half of the parmesan
- Taste and season the sauce
- Stir in the pasta and tip into an ovenproof dish
- Sprinkle the rest of the cheese on top and bake for 20mins or until golden on top
Serves 4-6 people
Marinating time: 5hrs-overnight
Cooking time: 2-3hrs
- 2kg beef joint (toprump/topside – doesn’t need to be an expensive cut)
- 2tbsp olive oil
- 250ml apple cider vinegar
- 50g smoked bacon lardons
- 3 medium onions, chopped in 8ths
- 2 cloves of garlic, chopped roughly
- 3 sticks of celery, sliced
- 3 carrots, sliced
- 750ml red dessert wine
- 2 braeburn apples, chopped in 8ths
- 8 prunes, chopped in half
- 3 tomatoes, sliced OR 20g puree
- 1 thyme sprig
- 1 rosemary sprig
- 2 bay leaves
- Cut slits in the beed and insert the lardons throughout.
- Put it in a dish you can cover with a lid or clingfilm and pour over the oil and vinegar.
- Leave to marinate for at least 5hrs but overnight if you can.
- Remove the beef from the fridge 20mins before you cook it.
- Heat a large casserole/soup pot on the hob on a high heat and brown the beef on all sides
- Remove the meat, lower the heat and sauté the onions, garlic, carrots and celery until they start to soften
- Return the meat to the dish and pour in the wine.
- bring to a boil and then turn down to a simmer. Cook covered for an hour-90mins.
- Add the apples, prunes, tomatoes and herbs. You can also add a splash of water at this point if you feel it needs.
- Cover again and simmer for another hour.
- Remove the meat, frut and veg and keep them warm on a serving dish, and let the sauce reduce to your liking.
- While the sauce is thickening, cook your gnocchi or mashed potatoes.
- Slice the beef and serve with some of the fruit and veg, your side dish and pour over the sauce.
Makes 4 burgers
For the burgers
- 4x skinless and boneless chicken thighs
- Plain flour, seasoned with salt and pepper
- 1 pack of halloumi cheese (cut 8 slices)
- Sriracha mayo
- 4x brioche buns
For the glaze
- 4 tbsp soy sauce
- 2 tbsp honey
- 1.5 tbsp sugar
For the pickled cucumber side
- 1/2 a cucumber, sliced thinly
- 1/4 tsp rock salt
- 1/4 tbsp sugar
- 1/4 tbsp white vinegar
- Heat some olive oil in a large frying pan on a medium-high heat.
- Open the chicken thighs out flat and coat them in the flour.
- Add the chicken to the pan and watch it sizzle 🙂
- While the chicken is cooking, make the glaze and pickled cucumber.
- Glaze – add the ingredients to a pan and bring to a boil. Simmer for a few minutes then leave on a super low heat.
- Cucumber – sprinkle over the salt and leave for 5mins to absorb. Mix in the sugar and vinegar and leave in a bowl for the flavour to develop.
- Heat a medium sized non-stick pan on a medium-high heat and add the halloumi to the pan without any oil.
- Flip the chicken once they’re half way cooked and crispy on one side.
- Flip the halloumi and set aside once cooked on both sides.
- Toast the buns and get ready to stack!
- Add the chicken and spoon over some of the glaze.
- Top with halloumi and the sriracha mayo.
- Serve with pickled cucumber and your choice of salad/wedges/veg.
Ingredients (serves 4 people)
For the meatballs:
- 1 onion, diced
- 1 garlic clove, finely chopped
- 500-600g mince (beef, pork or a mix of both)
- 75g breadcrumbs
- 1 egg
- 50ml milk or single cream
- 1/4 tsp nutmeg
- 2 tbsp fresh parsley, chopped
- Salt and pepper
For the sauce:
- 25g butter
- 25g plain flour
- 100ml white wine
- 500ml beef stock
- 100ml double cream
- 2tsp soy sauce
- 1tsp dijon mustard
Serve with creamy mash and lingonberry jam or redcurrant jelly
- Preheat oven to 200C/180C Fan
- Add all the meatball ingredients to a large bowl or mixer and mix until combined.
- Roll meatballs about the size of golf balls
- Heat 1tbsp and 2tsp olive oil in a large pan on a medium heat and fry off the meatballs until browned.
- Transfer to place on a baking tray. Cook for around 15-20 mins until cooked through
- Once the balls are in the oven, get your mash going. Peel and boil your potatoes – 15mins should do it.
- Now for the sauce. Add the butter to a large frying pan (make sure it will hold the meatballs later) and once it melts, add the flour. Mix together to make a roux and stir for a few minutes.
- Add the white wine and whisk vigorously until it’s all incorporated.
- Gradually add the beef stock, mixing along the way to avoid lumps.
- Let the sauce thicken up on a low heat and then add the cream, soy sauce, dijon mustart, and salt and pepper to taste.
- Add the meatballs to the sauce and simmer for 5-10mins while you mash up your potatoes.
Makes enough to fill about 30-35 small ravioli
- 350g peeled and chopped butternut squash (2cm cubes)
- Olive oil
- Sea salt
- Black pepper
- 1/2 small red onion, peeled and thinly sliced
- 15-20g pecorino/grana padano cheese
- Ground nutmeg/ground cinnamon
- Preheat the oven to 200C/180C Fan/Gas 6
- Place the butternut squash in a large bowl with about 2stp olive oil, season with salt and pepper, mix it up.
- Tip the pieces onto a baking tray and roast in the oven for 18-20mins.
- Meanwhile, add the onion slices to the bowl used to season the squash. Drizzle another teaspoon of olive oil and season to taste.
- Once the butternut squash has had 20mins, sprinkle the onion slices over it and cook for another 10mins.
- Leave it to cool for 5mins and then tip it into a high sided bowl. Blend it into a puree with a hand blender.
- One completely cool, stir in the cheese and season to taste with salt, pepper and nutmeg. I also like to add a dash of ground cinnamon.