Splash of olive oil
Chinese cabbage, shredded
10 spring onions, roughly sliced diagonally
1 onion, diced
2cm knob of ginger, finely chopped
2 cloves garlic, roughly chopped
1 red chilli, deseeded and julienned
1 pak choi, white and green parts separated and shredded
2 chicken thighs, skin and bone removed, flesh chopped into strips
1 pinches ground allspice
1 dashes of soy sauce
1 litre hot chicken stock
1 stick lemongrass, bruised
150g egg noodles
2 tbsp coriander, chopped
What to do:
1. Put the spring onion into a pan with a little oil. Add the onion, ginger, garlic, chilli, Chinese cabbage; the white parts of the pak choi and a pinch of salt and cook over a medium heat until everything begins to soften slightly.
2. Add the chicken and allspice. Stir around and continue to cook for a minute or two then pour in the soy sauce and hot chicken stock. Bring to the boil, then toss in the green tops of the pak choi, the lemongrass and noodles and give the pan a good stir.
3. Leave to cook for 5 minutes or until the noodles are softened. Once ready check the seasoning, add 2 tablespoons of chopped coriander, stir and serve.
280g shaved Brussels sprouts
60g dried cranberries, cut into pieces
50g pancetta, diced
30g pecan nuts, chopped into small pieces
30g parmesan cheese shavings (you can use a vegetable peeler to achieve thin shavings)
1 small red onion, sliced thinly
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 clove of garlic, crushed and chopped into very small pieces
4 tablespoons olive oil (you may need to add a little more if the dressing needs it)
50ml lemon juice
¼ teaspoon maple syrup
Salt and pepper, to season
What to do:
1. Whisk together the vinegar, mustard, garlic, oil, lemon juice, syrup and salt and pepper until completely combined
2. Mix the sprouts, cranberries, pancetta, pecans, and onion together in a large bowl, before pouring over your salad dressing
3. Toss all of the ingredients together to make sure the salad is completed coated, then cover with cling film and put in the fridge for up to an hour
4. Before serving, sprinkle over the parmesan shavings
200g Brussels sprouts, trimmed and sliced
500g potatoes, cooked and crushed
1 egg, beaten
50g plain flour
100g finely ground breadcrumbs, seasoned
300ml vegetable oil
200g tin chopped tomatoes
Small bunch of coriander, chopped
1tsp Worcester sauce
1 shallot finely sliced
What to do:
1. Drop the sprouts into boiling water and blanch for 2-3 minutes. Drain and refresh with cold water. Combine with the potato, mashing them together with a fork. Season well and form the mixture into 12 croquettes.
2. Place the egg in a bowl, the flour on a plate and the breadcrumbs on a second plate. Dip each croquette into the flour first, to coat, then the egg and lastly the breadcrumbs. Make sure each is fully covered. Chill in the fridge for 30 minutes, or up to 24 hours.
3. To make the dip combine the tomatoes, coriander, Worcester sauce and shallot, season and set aside.
4. Pour the oil into a large, deep frying pan, to a depth of about 4cm, and place over a medium-high heat. Fry the croquettes until golden all over for a total of 5 minutes – you may need to do this in 2 batches to avoid overcrowding the pan. Drain on kitchen paper and serve immediately with the dip.
Why not try:
You can leave the dip chunky or, for kids, blend it smooth.
In the early days of spring, when there is still a chill in the air, this is the ultimate comfort dish. Buy the very best quality cheddar you can find, and by adding a generous amount of mustard, you can really accentuate the cheesy flavour. Nutmeg and black pepper add a note of spiciness and warmth, whilst the finely chopped Italian flat leaved parsley adds freshness and colour.
Preparation time:
20 minutes
Cooking time:
5-10 minutes under a hot grill
Serves:
4
What You’ll need:
1 cauliflower
50g of unsalted butter, plus a bit extra for the ovenproof dish
50g plain flour
300ml milk
A generous grating of nutmeg
Freshly grated black pepper
1 tbsp French grainy mustard, like Dijon
125g Cheddar cheese, freshly grated
A handful of flat leaved parsley, finely chopped
What to do:
1. Firstly prepare the cauliflower by washing it and cutting it into individual little florets, with all the hard woody stems cut off. Place the florets in a double boiler and steam until they are soft and yielding when pierced with a sharp knife. Remove the cauliflower florets from the heat and place in a buttered, ovenproof serving dish.
2. Melt the butter in a saucepan. Stir in the flour and cook gently for 1 minute. Remove the butter and flour from the heat and stir in the milk, very gradually. Bring the milky mixture to the boil, and then continue cooking and stirring on a medium heat, until the sauce thickens.
3. Pre-heat the grill to its hottest setting.
4. Stir the nutmeg, freshly grated black pepper and the mustard into the sauce, along with half the grated cheese. Pour the sauce over the hot cauliflower, sprinkle with the remaining cheese and brown under the hot grill.
5. Serve with freshly chopped parsley sprinkled on top.
400g broccoli divided into florets
2tbsp oil
3tsp garam masala
30g sliced almonds
What to do:
1. Heat the oven to 200°c, 400°f or gas mark 6.
2. Put the broccoli in a large bowl drizzle over the oil and sprinkle over the garam masala. Toss the mixture thoroughly so the broccoli is evenly coated.
3. Tip into an oven tray and cook in the oven for 20-25mins until it’s tender and the edges are crisp.
4. While the broccoli is cooking heat a frying pan and gently toast the almonds until they are golden.
5. Once the broccoli is cooked tip it onto a serving plate and scatter over the almonds.
800g swede peeled and cut into slim wedges
1tbsp oil
Small bunch thyme leaves picked
50g grated parmesan
Black pepper
What to do:
1. Heat the oven to 200°c, 400°f or gas mark 6.
2. In a bowl toss the swede in the oil, thyme and half the parmesan until well coated. Spread out in a roasting tin and cook in the oven for 35 -40 mins until the swede is cooked through and crisp on the edges.
3. Once cooked tip into a serving bowl and while still hot sprinkle over the remaining cheese and a good grind of black pepper.
Why not try:
Great served with steak and steamed broccoli.
Swede can also be combined with potatoes and any other root vegetables to make a great topping for Shepherd’s pie or fish pie.
