Category Archives: Mains

Healthy Tuna Fish Cakes

Fish

Makes around 10 fish cakes

Ingredients

  • 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

Method

  • 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

Best Ever Macaroni Cheese

Pasta and Rice

Serves 4. Great with garlic bread on the side.

Ingredients

  • 350g macaroni pasta
  • 2tbsp butter
  • 1 garlic clove
  • 1tsp English mustard
  • 3tbsp plain flour
  • 500ml milk
  • 250g mature cheddar
  • 50g parmesan

Method

  • 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

Sausage, fennel and red wine risotto

Mains, Pasta and Rice

Ingredients (serves 4)

  • Olive oil
  • 2 knobs of butter
  • 1 litre of chicken or veg stock
  • 1 red onion, finely chopped
  • 1 small or 1/2 a bulb of fennel, finely chopped
  • 1/2 bunch of fresh thyme (15g)
  • 250g quality sausages
  • 300g risotto rice
  • 250ml red wine
  • 50g Parmesan, grated
  • 50g fontina or manchego or emmentaal, chopped into small pieces

Method

  • Simmer the stock
  • Put a large high sided pan on a medium heat with 1tbsp olive oil and a knob of butter
  • Once hot, add the onion and fennel, then strip the thyme leaves in as well.
  • Cook for a few minutes as it starts to soften.
  • Squeeze the sausages out of their skins and add to the pan. As they start to cook, break them up into small pieces.
  • Cook for 10mins, stirring occasionally
  • Add the rice and stir for 2mins
  • Add the wine and stir until absorbed
  • I tend to turn the heat down a little at this point
  • Now add the stock a ladleful at a time, letting each one cook away and absorb before adding more.
  • Make sure you are constantly stirring or it will stick
  • Do this for around 16-18mins, until the rice is cooked but retains its shape (you might not use all of the stock)
  • Add a final splash of stock to make it oozy, then add most of the grated Parmesan (save some for serving) and stir in with a knob of butter
  • Season with salt and pepper to your liking
  • Remove from the heat and add the second cheese, cover the pot for a few mins and let the cheese melt
  • Mix it all up and serve with some thyme tips and Parmesan garnish

Steak Ciabatta Sandwich with Zingy Tomato Relish

Beef, Mains

Ingredients (serves 2)

For the sandwich

  • 1 large or two small ciabattas (I use bake at home and bake it at the beginning).
  • 2 fillet steaks, at least 2cm thick
  • 4 garlic cloves, peeled
  • 2 sprigs of fresh thyme
  • Butter
  • 2tbsp mayonnaise
  • 2tsp whole grain mustard
  • Salt and pepper
  • Baby gem lettuce

For the relish

  • 1/2 a red onion, diced
  • 1/2 a red chilli, chopped
  • 200g mixed colour baby tomatoes, sliced in quarters
  • 1tsp of balsamic vinegar
  • A handful of fresh basil leaves, chopped

Method

  • Important steak prep: take your steaks out of the fridge and out of their packaging 30mins before starting to bring them to room temperature. Then drizzle with olive oil and season very generously with salt (not pepper!). Leave to rest.
  • We’ll make the chutney first, so get a large frying pan on a medium heat and heat some olive oil.
  • Add the onion and chilli and cook for 5mins until softened.
  • Add the tomatoes and season with salt and pepper. Cook for 6-8mins until the tomatoes have softened and collapsed.
  • Add the balsamic and stew slowly for another 6-8mins.
  • While it’s stewing, mix the mayonnaise and mustard in a small bowl or ramekin.
  • Remove from the  heat and stir in the fresh basil. Set aside.
  • Heat a pan that comfortably fits both steaks with space around them on a very high heat until the pan is smoking. Do not add oil.
  • Add the steaks to the pan, oil side down and then oil and salt the other side. Sear for 1 minute.
  • Turn the steaks over and set another 1 minute timer. After about 10 seconds, add a generous knob of butter, the garlic and thyme. Swirl around the pan and use a brush to cover the steaks in the flavour.
  • Take a second to heat your griddle pan on a medium-high heat while your timer is going.
  • Turn the steaks again for 30seconds-1 minute (continue brushing) and once more to the other side for 30seconds-1 minute. This will give you a medium-rare finish.
  • Leave the steaks to rest on a chopping board for 4-5mins, and while they rest, toast your ciabatta on the griddle.
  • To serve, spread a layer of the mayonnaise on the bottom of your ciabatta, then a layer of lettuce, followed by thinly sliced steak, and topped with the relish.

Croatian Pašticada (fruity beef stew)

Beef, Mains

Serves 4-6 people
Marinating time: 5hrs-overnight
Cooking time: 2-3hrs

Ingredients

  • 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

Method

  • 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.

Korean Style Chicken and Halloumi Burgers

Chicken

Makes 4 burgers

Ingredients

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

Method

  • 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.

Swedish Meatballs with Creamy Gravy

Beef, Pork

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

Method

  • 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.

Filling for Butternut Squash Ravioli

Pasta and Rice

Makes enough to fill about 30-35 small ravioli

Ingredients

  • 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

Method

  • 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.

Spaghetti Bolognese

Beef, Pasta and Rice

Serves 4-6 people.
Chef’s tip: Make this at least 3 hours before you plan on eating it. The flavours will develop the longer you leave it.

Ingredients

  • 500g beef mince (a bit less/more works just fine if you can’t get the exact weight)
  • 150ml red wine
  • 1 medium onion, thinly sliced
  • 2 cloves of garlic, minced or finely chopped
  • 1/2 a celery stick, diced super small
  • 2 tins of plum tomatoes (chopped tomatoes are also fine)
  • 2 tbsp tomato puree
  • 1/2 beef stock cube (optional but delicious)
  • Dash of Worcestershire sauce
  • Dry basil
  • Dry oregano
  • Salt and pepper
  • Olive oil

Method

  • Heat a tablespoon of oil in a large frying pan on a medium-high heat.
  • Add the mince and use a whisk to break it up and remove any chunks. Season the mince with salt and pepper.
  • Cook the mince until all of the liquid has evaporated and the meat is starting to brown/stick to the pan (don’t worry, it will come off). This will take your bolognese to another level of flavour.
  • Add the red wine and cook for about a minute to release the alcohol, then add the onion, garlic, celery and rosemary.
  • Cook for another 5-10mins or so to soften the onions
  • Add the puree and stir until it’s incorporated
  • Add the tomatoes. Break them up with a spoon/masher/knife if you want smaller chunks.
  • Take one of the tins and fill it 2/3 with water, and add that to your sauce.
  • Add the half stock cube, a dash of Worcestershire sauce, and a good sprinkle of basil and oregano – I’d say around a tablespoon of each.
  • Re-season with salt and pepper to taste.
  • Turn down to simmer with a lid on for at least an hour, longer if possible and occasionally stirring it. Ideally you want time to be able to turn it off, let it cool and start it up again when you make your pasta.
  • Taste it every time you stir and see if you need to add any more seasoning.
  • When you put your water on to boil for the pasta (in salted water), add a pinch of sugar to the bolognese sauce to really bring it all together.
  • Serve with your choice of pasta and maybe some garlic bread 😉

Shepherd’s Pie

Lamb, Mains

Serves 2 people

Ingredients

  • 2tbsp olive oil
  • Sea salt and black pepper
  • 500g lamb mince
  • 1 large onion, finely grated
  • 1 large carrot, finely grated
  • 2 cloves garlic, grated or minced
  • 1-2 tbsp Worcestershire sauce
  • 1 tbsp tomato puree
  • Handful of thyme sprigs, leaves picked
  • 1 sprig of rosemary, needles chopped
  • 250ml red wine
  • 300ml chicken stock
  • 1kg Desiree potatoes, peeled and cut into chunks
  • 2 egg yolks
  • Parmesan, for grating
  • Sea salt & freshly ground black pepper

Method

  • Preheat your oven to 180C/160C Fan
  • Peel and chop the potatoes, put them in a large pan of salted cold water and get them boiling.
  • In the mean time, heat the oil in a large frying pan on a medium-high heat.
  • Season and fry the lamb until the liquid has mostly evaporated.
  • Stir in the onion, carrot and garlic for 1-2 mins.
  • Add the Worcestershire sauce, tomato puree and herbs, and cook for another 2mins.
  • Pour in the red wine and cook until it’s almost evaporated.
  • Check your potatoes and when they’re done, drain them. Let them sit in the colander to dry off.
  • Add the chicken stock, bring it to a gentle simmer and cook until it’s thickened up.
  • Mash up your potatoes, and stir in the 2 egg yolks.
  • Add a decent helping of grated parmesan and season with salt and pepper.
  • Transfer the sauce to a small oven dish, cover with the potatoes and then grate more parmesan on top.
  • Fluff the potatoes up with a fork and bake in the oven for around 20mins, or until golden and bubbling.