Well Seasoned - a food memoir with recipes and photographs.

Winter minestrone soup with fresh herb pesto

2012-01-30T15:51:00.001Z

This one speaks for itself really; fresh, hearty, healthy, tasty … need I say more. The fresh herb pesto gives the flavour an extra zingy boost, and is a good way of preserving herbs if you’ve got some to use up. The fun of a recipe like this is its infinite adaptability, if you’ve got other vegetables lying around to use up, throw them in, likewise with other beans or pulses.

Winter minestrone soup with fresh herb pesto

For the winter minestrone soup:
2 cloves of garlic, finely chopped
1 medium onion, medium dice
2 medium leeks, finely sliced
2 carrots, medium dice
1 stick of celery, finely sliced
1 medium courgette, medium dice
4 big leaves of chard or similar e.g. spinach or kale
4 large leaves of savoy cabbage
1 tin of chopped plum tomatoes
1 tablespoon of tomato puree
2 fresh bay leaves
1 sprig of fresh thyme
1 litre of vegetable stock
1 tin of borlotti beans

For the fresh herb pesto:
50g Parmesan cheese, finely grated
Large bunch of mixed herbs; I used parsley, chervil & lemon thyme
1 clove of garlic, very finely chopped
Large splash of olive oil to bind it all together
Salt to taste

In a large heavy based saucepan add the chopped garlic, onion and leek with a splash of olive oil and sweat gently on a low heat for 5 minutes.

Once they start to soften add the chopped carrot, celery and courgette, and if using kale finely chop the stalks and add them too. Wash and shred the kale and cabbage leaves into thick ribbons then set aside.

Cook gently for a further 5 minutes before adding the tomatoes, tomato puree, stock and herbs and turning up the heat. Bring to the boil then reduce the heat so it is simmering gently. Cook for 15-20 minutes until the vegetables begin to soften.then add the kale and cabbage leaves and beans.

Cook for a further 5 minutes before seasoning well to taste and serving with a decent dollop of fresh herb pesto.

Gruyère, apple & thyme muffins

2012-01-03T20:18:00.004Z

On a winters afternoon these were delicious to come home to after a stomp through the country in the dwindling sunlight. I had been up early and finally feeling full of energy after a busy Christmas and an ongoing cold, so had a bit of a baking bonanza making banana and walnut cake as well as the above.

We've still got boxes of apples in the garage from the Autumn, some of which are starting to look a little dishevelled so I've been trying to use them up when I can. I've been making canapé sized savoury muffins at work recently and remembered a tasty recipe I found ages ago for an apple and cheese loaf, so kind of combined the two and here you are! These make a really nice vegetarian canapé but are just as lovely with a cup of tea as an afternoon snack.

Gruyère, apple & thyme muffins
Makes 4-6 large muffins or 8-12 small muffins

Preheat the oven to 200°C

1 medium apple, quartered, cored and coarsely grated
50g Gruyère cheese, finely grated
Small sprig of thyme, leaves picked off and finely chopped
30g butter, melted
150ml milk
1 egg
100g plain flour
100g wholemeal flour
1 tsp baking powder
Pinch of salt

Preheat the oven then either grease your muffin tin with a little butter or line with paper cases.

Prepare the apple, cheese and thyme and set aside.

In a small mixing bowl whisk together the melted butter, milk and egg.

In a large bowl mix together the two types of flour, baking powder and a good pinch of salt. Add the milk mixture and mix very lightly just a few times, before adding the cheese, apple and thyme and again mixing very lightly. It's fine if the mixture has some lumps in it – trust me!

Spoon the mixture into the muffin tin, place the tin on a baking tray and place in the middle of the oven. Cook for 8-10 minutes for small muffins, 12-14 minutes for large muffins or until firm and golden.

Once cooled these muffins will keep for a few days in an airtight container. They also freeze well so they can be made ahead of time for entertaining. Take them out in plenty of time to defrost and refresh in a warm over before serving, you can add a little extra grated Gruyère on top before warming and garnish with fresh thyme.

Pine nut & rosemary biscotti

2011-11-06T14:10:00.000Z

This is the second of my 'Lets make Christmas' posts, in my first yesterday - Roast beetroot, chilli & balsamic relish I explain a little of what this is all about and why I wanted to get involved!

As yesterday's recipe was a pickle and one you can make well in advance of Christmas, I also wanted to post a recipe for a little sweet treat and something that will need to be made nearer the time.

That said here are a couple of ways you can prepare this recipe in advance. Firstly you could make the biscotti as much as a month before Christmas and keep them in a well sealed airtight container where they should stay crisp. This means just before you are about to give them as gifts you can pop them into jars or pretty bags and tie up with ribbon. Secondly you could make the recipe up to the point of cooking the biscuit dough for the first time, and once cooled wrap it in cling film and pop it in the freezer. When you are ready to cook the biscotti you can defrost the loaf before slicing it and cooking the biscuits for a second time. You could also slice the biscuits and layer them on a baking tray with parchment in between and freeze, so they just need to defrost and be cooked a second time.

This delicious recipe for pine nut & rosemary biscotti is taken from a lovely little book Biscotti: Recipes from the kitchen of the American Academy in Rome (Rome Sustainable Food Project) by Mona Talbott & Mirella Misenti. With its roots in Chez Panisse, the AAR kitchen has become a flagship model for sustainable dining and in the true spirit of Christmas money raised from their series of books helps to fund their Internship programme.

Pine nut & rosemary biscotti

110g pine nuts, toasted
175g plain flour
10g fine polenta
1/2 tsp baking powder
1/2 tsp salt
2 tbsp finely chopped rosemary
60g butter
138g granulated sugar
Finely grated zest of 1 lemon
1 large egg
10ml Marsala

Combine the flour, polenta, baking powder, salt and rosemary in a medium sized mixing bowl.

Cream together the butter, sugar and lemon zest at high speed until light and fluffy. Add the egg and mix well until incorporated. Change to a low speed and add the Marsala. Add the dry ingredients to the butter mixture in two parts and then gently fold in the pine nuts until evenly combined. Wrap the dough in cling film and place in the fridge for 15 minutes.

Remove the dough from the fridge and divide in two.On a floured surface form each portion into a log 2.5cm in diameter. Transfer the logs to a baking tray lined with parchment paper and bake for 20 minutes.

Once cooled transfer the logs to a chopping board and cut into 1cm slices with a sharp serrated knife. Lay the biscotti flat on baking trays lines with parchment paper and bake for 6-8 minutes until golden brown.

These biscotti will keep well in a sealed container for up to 1 month.

* The recipe describes the shaping and cooking process for a small round biscuit. To achieve the more traditional biscotti shape as pictured above, I firstly shaped the dough into one large loaf shape which then took more like 30 minutes to cook, before cooling thenslicing it as thinly as possible and cooking again as above.

* *This recipe is an exact replica of the original with the exception of all ingredients being shown in metric measurement and several item names being changed for British readers such as cookie tray changed to baking tray.

Roast beetroot, chilli & balsamic relish

2011-11-04T16:38:00.000Z

Over the last few years I've found an increasing enthusiasm for preserving, partly down to my thrifty nature but also as I think homemade gifts are the best.

As Autumn brings a natural glut of produce perfect for conserving, preserving and pickling (try to say that after a few pints!) now is the time to get involved.

When I read Vanessa's post 'Let's make Christmas' on her lovely blog it rang true on lots of levels. What better that to make homemade treats for friends and loved ones this Christmas and at the same time save some money and street clear of unwanted gift giving. I'm really looking forward to Vanessa's round up of all the best 'Let's make Christmas' blog posts as new ideas and inspiration are always welcome along with discovering new like minded blogger friends.

So far this year I have made elderflower cordial, runner bean pickle, raspberry vinegar and slow gin amongst others, but really wanted to share this beetroot relish recipe as it's so tasty, easy to make and the perfect accompaniment to a Christmas cheeseboard. Its also really economical - I made twelve jars (two batches of the below recipe) and the beetroot cost about £1.50!

Roast beetroot, chilli & balsamic relish
Makes 6 jars

Oven 180°C
Large roasting tin and large pan

For the tomato & chilli sauce:
1kg fresh tomatoes
2 garlic cloves, finely chopped
2 whole dried red chillies
2 fresh bay leaves
2 whole sprigs of fresh rosemary & thyme
1 tbsp olive oil
2 tbsp of red wine
Salt & pepper to taste

For the beetroot relish:
1kg fresh beetroot
1 large red onion, finely chopped
1 tbsp olive oil
50g dark brown sugar
100g caster sugar
100ml balsamic vinegar
50ml red wine vinegar

Firstly make the tomato and chilli sauce. Place the garlic and olive oil into a large pan and cook on a low heat for a few minutes before adding all the other ingredients. Cook for a further 30 minutes on a low heat until the tomatoes have broken down into the sauce. Leave to cool a little before passing the sauce through a sieve to remove the fresh herbs and chillies along with the skins and seeds of the tomatoes, you will be left with about 250ml of tomato puree. Season well to taste. If you want an extra hit of chilli place a little of the sauce in a blender with the two chillies and blend until smooth before adding this back into the tomato sauce.

Meanwhile wash and trim the beetroot of any stalks or roots before wrapping each individual beetroot in foil and placing them in a large baking tray. Cook in the oven for 35-40 minutes until the beetroot are cooked through, test this with a small sharp knife. Once cooked leave to cool a little before unwrapping and then peeling the beetroot, the skins should just slide off easily if you rub them. Coarsely grate the beetroot into a bowl, a food processor makes quick work of this. Wear gloves for this bit if you don't want to stain your hands purple!

To make the relish place the olive oil and red onion in a large pan and cook on a low heat for 5-10 minutes until the onion is soft. Add the sugars and vinegars and bring to the boil before turning down the heat and adding the grated beetroot and tomato sauce. Cook for a further 10 minutes or until the relish had reduced to a thick consistency. Place the relish in sterilised jars with vinegar proof lids and use within one year, once open keep in the fridge. To sterilise jars simply wash in hot soapy water, rinse and leave to drain before placing on a baking tray in a cool oven for 10-15 minutes until dry.

This recipe is based on the roasted sweet beet relish recipe from River Cottage Handbook No. 2 - Preserves by Pam Corbin

White lentil & roast squash soup

2011-10-24T12:56:00.005+01:00

It’s squash season again and alongside just eating big wedges of roast squash soup is my favourite way to use them up. I still roast them to get that lovely herby and roast garlic flavour and roasting them with their skins on makes it easy to scoop out the soft flesh into the soup keeping prep time to a minimum. White lentils are a new store cupboard staple of mine too, a bit pearl barleyish when cooked they give the soup a nice thick and creamy consistency. Make a big pot and enjoy it for dinner with crusty bread and some good cheese then chuck the rest into a tupperware and take it to work for lunch the next day, I do. (Recipe below)

White lentil and roast squash soup
Makes 4 big bowls

Oven 150°C
Large roasting tin and large pan

100g white lentils
3 fresh bay leaves or 2 dried bay leaves
500g squash, I used Australian Blue but it would also work well with Butternut, Kuri, Onion squash or Pumpkin
4 cloves of garlic
A couple of sprigs of fresh thyme & rosemary
1 large onion
1 large carrot
2 sticks of celery
1 litre of chicken stock (or vegetable if you prefer)

Firstly wash the lentils in several changes of fresh water giving them a good rinse each time. Place them in a pan with a litre of fresh water and the bay leaves, bring to the boil and simmer for about 20 minutes until cooked. Strain and set aside the lentils and also keep the bay leaves.

In the meantime cut the squash into evenly sized wedges and remove the seeds and stringy bits from inside, an ice cream scoop is perfect for this job! Place in a large baking dish and scatter the rosemary and thyme, whole cloves of garlic and a good glug of olive oil. Mix it all up well to ensure the wedges all have a coating of oil, season and cook in the oven for 30 minutes or until soft. Once cooked scoop out the flesh into a bowl discarding the skins and squeeze out the roast garlic from each clove into the bowl too.

Finely chop the onion, carrot and celery and place in a large pan with a little olive oil. Cook on a low heat for 10 minutes or until the vegetables begin to soften. Add the cooked lentils, bay leaves, roast squash and garlic and stock before bringing to the boil then turning down to a simmer. Cook for a further 10 minutes before removing from the heat and removing the bay leaves. Once cooled a little use a hand blender to blend to a smooth soup, add a little more water if the consistency is too thick.

The cooked and cooled soup will keep in the fridge for several days.

Russet apple & walnut salad with blue cheese dressing

2011-10-13T20:58:00.003+01:00

We’ve been lucky to enjoy such a temperate Autumn so far. Work has finally quietened down a little so I’ve had the opportunity to enjoy some lovely long weekends getting out and about as much as possible enjoying the bright blustery days and Autumn colours before the beckoning winter inevitably starts to draw in.

I haven’t really started craving the soups and stews usual for this time of year, and as its still so mild I’ve been trying out a few new salads with some of the lovely seasonal produce around.

Apples have had an excellent year as anyone with a tree in their garden can testify and I’m lucky enough to have several varieties to choose from in Mr & Mrs B’s garden. The traditional English Russet is definitely my favourite and its slightly dry and nutty flavour works really well in this salad with the salty blue cheese dressing. Enjoy!

Russet apple & walnut salad with blue cheese dressing
Serves 2

For the blue cheese dressing:
1 tbsp crumbled blue cheese
4 tbsp natural yoghurt
1 tbsp water
Squeeze of lemon to taste

For the salad:
2 Russet apples, sliced and tossed in a little lemon juice
4 radish, sliced
2 spring onions, sliced
Handful of shelled walnut pieces
Mixed leaves, I used wild rocket and torn Cos lettuce leaves

To make the dressing combine the first three ingredients and blend to a smooth sauce either in a food processor or in a small bowl using a blender. If doing this by hand combine the cheese with a little of the yoghurt in a bowl and use a whisk or fork to blend to a smooth paste. Add the rest of the yoghurt and water and mix, add a little more water if the dressing is too thick. Finally add a little lemon juice to taste.

Arrange the salad leaves on individual plates before scattering the sliced apple and other ingredients on top and drizzling the dressing around.

Cheddar cheese and onion pie

2011-10-05T18:28:00.005+01:00

This is a really quick post about a recipe I have cooked a few times in the last few weeks and absolutely love! It's a straight forward Cheddar cheese and onion pie from the recipe book Tarts with Tops On by Tamasin Day-Lewis. Nothing special you might think, but it gets the balance of ingredients just right and is as yummy hot as cold. Don't let the pastry making put you off as the filling is pretty easy to throw together. Hopefully no one will mind me reproducing it as it's already featured on the web here and here.

Tamasin Day-Lewis's Cheddar cheese and onion pie
Serves 6

For the shortcrust pastry:
340g plain flour
170g butter

Sift the flour and a pinch of salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20-30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2-21/2 should do it, with the machine running. If the paste is still in crumbly little bits after a minute or two, add a tablespoon more water. The moment the pastry has cohered into a single ball, stop it, remove it, wrap it in clingfilm and put it in the refrigerator for at least 30 minutes.

Preheat the oven to 220°C/gas mark 7.

For the filling:
30g butter
1 large onion, peeled and finely chopped
285g good strong Cheddar, coarsely grated
110g potatoes, peeled, steamed and diced
2 large eggs
4 tbsp double cream
a sprig of thyme or a bunch of flat-leaf parsley, chopped
pinch of cayenne pepper
sea salt and black pepper
beaten egg for glaze

Divide the pastry into two balls, keeping one a little larger than the other. Melt the butter in a pan and gently fry the onion until translucent, then leave to cool. Throw the onions into a bowl with the grated cheese, potato, eggs, cream, thyme or parsley and the seasoning, and mix thoroughly with the seasoning.

Roll out the large ball of pastry and line a shallow, greased 23cm tart tin. Tip the cheese and onion mixture into the pastry shell. Moisten the edges of the pastry and cover with the rolled-out top piece, crimping the edges together carefully. Brush the beaten eggs over the top and bake for 30 minutes until crisp and golden brown.

Nutty stuffed roast courgettes

2011-09-06T19:40:00.002+01:00

This simple recipe is one of the many ways I’ve been using up the glut of courgettes we’ve had in the last month from Mr & Mrs B’s allotment – which I happily had the honour of looking after for a few weeks! Needless to say my name is now down on the waiting list and hopefully it won’t be too long until I’m getting stuck into growing my own fruit and vegetables, I literally can’t wait! Until then I’ll just have to make do with cooking and eating them.

Nutty stuffed roast courgettes
Makes 4 stuffed courgette halves

3 medium large courgettes, between 20cm and 30cm in length
1 small onion
2 cloves of garlic
75g fresh brown breadcrumbs
50g finely chopped nuts and seeds
1 tablespoon of grated parmesan
1 tablespoon of mixed chopped herbs
Fresh herbs or salad leaves to garnish

Oven 200°C

Slice two of the courgettes lengthways and place skin side down on a baking tray. Score the surface of the flesh facing upwards using a small sharp knife in a criss-cross pattern, then drizzle with olive oil and season with salt and pepper. Place in the oven for 15-20 minutes until the flesh is soft enough to scoop out.

Whilst the courgettes are cooking chop the onion and garlic finely, place in a pan with a little olive oil and sauté gently for 10 minutes until they have begun to soften. Chop the remaining one courgette into small dice and add to the pan and cook for a further 5-10 minutes.

Add the breadcrumbs, chopped nuts and seeds, Parmesan and fresh herbs (I used thyme, sage and basil) to the pan and combine then remove from the heat.

One you remove the roasting courgettes from the oven leave them to cool a little then scoop out the soft flesh leaving the skin and a little of the flesh in tact. Finely chop the cooked courgette flesh and add to the breadcrumb mix in the pan. Mix well then spoon the breadcrumb mix back into the courgettes skins until nicely full. Bake for a further 20 minutes until the stuffing is golden and crispy on top.

The stuffed courgettes can be served warm or at room temperature, and make a good accompaniment to sausages or roast meats, or with a simple salad.

Young bean salad with tahini and lemon dressing

2011-08-10T17:12:00.008+01:00

Here’s an idea for that jar of tahini paste you no doubt have at the back of the fridge and only gets used once in a blue moon. This tahini and lemon dressing is based on one from Nada Saleh’s New Flavours of the Lebanese Table, a little gem of a book I recommend you buy as soon as you have chance, where it is used to dress a potato salad. Since discovering the recipe I’ve been using variations of it to top of all sorts of salads and vegetable dishes, and this is my favourite so far.

Young bean salad with tahini and lemon dressing
Makes enough for one medium bowl or platter

For the tahini and lemon dressing:
1 clove of garlic, crushed
1 small pinch of salt
4 tablespoons of light tahini paste
4 tablespoons of lemon juice
4 tablespoons of water

500g of fresh mixed beans, I used yellow French beans, dwarf green beans and runner beans.

To garnish:
2 tablespoons of sesame seeds
1 teaspoon of yellow mustard seeds

I tend to make the dressing a la Jamie Oliver – add all the ingredients into a jam jar and give it a good shake. It’s also a good way to store it in the fridge where it will keep for up to a week. If you prefer the dressing can be whisked together in a bowl, the result should be the same as the ingredients will emulsify to form a creamy sauce. If you feel the mixture is too thick add a little more water.

To prepare the beans I topped and tailed the yellow beans, then cut the larger green beans into smaller evenly sized pieces. To prepare the runner beans use a peeler to remove the stringy fibres that run down each side of the bean, before cutting them into smaller pieces.

To cook the beans place them in a steamer or boiling water for 4-5 minutes until just tender then plunge them into a big bowl of iced water to stop them cooking and preserve their colour and a little crunch.

Toast the seeds in a dry, heavy bottomed pan until they start to colour a little and the mustard seeds begin to pop, then quickly remove and set aside.

To serve, arrange the beans on a platter before pouring over about half of the dressing and scattering with the toasted seeds. Reserve half of the dressing for people to add as required.

Beetroot, feta, walnut & quinoa salad

2011-07-26T18:42:00.008+01:00

For the last few months I've been making more of an effort to eat healthily at lunch times, making plenty of salads with raw foods, pulses and grains like quinoa. It's a busy time of year for me and it's all too easy to fall into just grabbing a sandwich every day, or worse still picking at food whilst working in the kitchen.

I'm using lots of quinoa as a base for my salads and definitely feel all the better for it, not surprising considering what a complete source of protein, fibre and iron it is. I cook it in a light vegetable stock such as Marigold, and make enough for several salads, as it will keep happily in a container in the fridge for several days. I also just read it can be sprouted really quickly which increases its nutritional value, that's next on the 'to-do' list then.

This salad was inspired by a Tapas dish I ate recently at Morito, a beetroot houmous topped with crumbled feta and walnuts - just one of many fresh and delicious dishes on the menu. I love beetroot at all times, but sweet summer beetroot with salty feta and crunchy toasted walnuts is an especially lovely combination.

Beetroot, feta, walnut & quinoa salad
Serves 2

100g quinoa
500ml of light vegetable stock
200g beetroot, cooked or raw, 4 small or 2 medium approx
50g walnuts, lightly toasted
100g feta, crumbled into chunks
2 large handfuls of mixed salad leaves and herbs, I used baby red chard, pea shoots & chervil.

Balsamic dressing:
100ml olive oil
50ml balsamic vinegar
Pinch of lemon zest

Simmer the quinoa in the stock for 10-15 minutes until the germ has separated from the seed, each grain should still be firm and not mushy, drain away any remaining liquid.

If using raw beetroot then firstly cook by placing in a roasting tin, drizzle with oil and sprinkle with a little balsamic, and roast in a medium oven until cooked through. This will take between 30 and 40 minutes depending on the size of the beetroot. Once cooked and cooled rub the papery skins away and rinse in cold water before slicing into wedges.

Lightly toast the walnuts in a dry pan, and prepare the feta by crumbling into small chunks.

For the balsamic dressing combine the olive oil, balsamic vinegar, lemon zest and season. Mix well to combine.

This salad can be prepared either on individual plates or on a platter for the middle of the table, and makes a lovely lunch on its own or a good accompaniment to grilled meat or fish.

Firstly sprinkle the quinoa onto the plate, then layer the leaves, dressing, and scatter half the beetroot slices, feta and walnuts on top. Repeat the process with another layer, starting with quinoa then adding the other ingredients as before. Finish with a little more of the salad dressing.

Yoghurt marinated lamb kebabs with crunchy summer slaw

2011-07-11T11:14:00.007+01:00

Last month I talked about the benefits of using seasonal ingredients. At the moment British produce is at its most bountiful with a fabulous selection of summer fruit, salad and vegetables readily available. Also British summer lamb is really good quality, often thought of as better than spring lamb as it has actually been born in the spring and raised outdoors.

This time of year is all about relaxed, preferably outdoor eating with family and friends, so for these dishes most of the work can be done the day before. Don’t let the long list of ingredients for the yoghurt marinade put you off as its really quick and easy to throw it all together and the last few times I have made these kebabs everybody has raved about them. Cook them on the barbeque if the sun is shining or a really hot griddle pan if you’re indoors. The fresh and crunchy summer slaw makes the perfect accompaniment to the kebabs along with bowl salads at a barbeque, or stuffed into flatbreads for a more informal tasty dish.

Spiced yoghurt marinated lamb kebabs

For the kebabs:
8-10 skewers
500g diced lamb, trimmed and cut into 3cm dice
500g mixed summer vegetables such as courgettes, red onions, mixed peppers & aubergines cut into 3cm pieces

For the marinade:
6 tablespoons of natural yoghurt
3 tablespoons of olive oil
6 cloves of garlic, lightly crushed
Coriander, small bunch finely chopped including stalks
Mint, small bunch, leaves only finely chopped
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
Small pinch of cinnamon
Zest & juice of a lemon
Salt & pepper

To get the best flavour into the lamb marinate for twenty-four hours before cooking, if you’re not that organised a few hours will have to do!

Firstly combine all the ingredients for the marinade in a bowl and mix well, season generously. Add the diced lamb and combine making sure all the lamb pieces are coated, it’s a little messy but easiest to do this with your hands. Cover and leave in the fridge until needed.

Take the skewers and thread alternate lamb and vegetables pieces onto the skewers and place on a large dish or tray in preparation. Again if doing this in advance they could be refrigerated until you are ready to use them, but let them come up to room temperature out of the fridge for at least an hour before cooking.

Place on a hot barbeque or well oiled griddle and turn occasionally until cooked. To check if the meat is cooked through cut into a piece of lamb with a knife, and remove from cooking dependent on how well done you prefer the lamb.

Place the kebabs on a large platter and scatter with freshly chopped herbs to garnish.

Crunchy summer slaw

½ small white cabbage, 300g approx, finely sliced
½ small red cabbage, 300g approx, finely sliced
3 large carrots, coarsely grated
1 small red onion, finely sliced
Small bunch of radish, topped & tailed, finely sliced
4 tablespoons of mayonnaise
Small squeeze of lemon juice
Salt & pepper to taste

Combine all the ingredients in a large bowl, mix well and season to taste. This will keep for several days in the fridge and can easily be prepared the day before, to keep it fresh and crunchy prepare the vegetables the day before and simply add the mayonnaise, lemon and seasoning when ready to serve.

This is the second in a series of features I am contributing to the Cooler magazine website summer 2011.

Eat Seasonal for Cooler Magazine - Asparagus & Watercress recipes

2011-06-13T09:28:00.008+01:00

Here is the first of a few features I will be contributing to the Cooler magazine website over the summer. It includes two seasonal recipes - an Asparagus & Parma ham tartlet and Watercress & walnut pesto.

Over the next few months I hope to inspire you to have a go at cooking something new, highlighting the fantastic ingredients available at this time of year and some of the benefits of using seasonal produce. This month I’m sharing two simple recipes using vegetables in season right now, Asparagus and Watercress.

As people who love the outdoors and the many fun possibilities our planet affords us whether on water, land or mountains, we instinctively want to care for this environment that provides us with so much. The choices you make as a consumer give you the power to make a small difference every day.

One of the many environmental benefits to buying fruit and vegetables which are in season is that less energy will have been used in their production than those grown in an artificial environment. A tomato bought in season will not only have consumed less energy in the growing process, but hopefully in storage too. If grown locally it will also have used less energy in transportation, bringing its carbon footprint down dramatically. I guarantee it will taste better too.

Using seasonal produce gives you an ever changing shopping basket of ingredients to cook with, and although some fruit and vegetables are only available for a short period of time it doesn’t always mean they are expensive. Produce in season is often good value as wide availability can drive prices down. Farmers markets are a great place to start, but don’t forget your local market or grocery shop where they may be using locally grown seasonal produce without shouting about it.

Want the learn more about eating seasonally and what to eat when? Check out http://www.eattheseasons.co.uk/ where you can also sign up for a weekly email update, or the bbc food website is a useful resource http://www.bbc.co.uk/food/seasons. To locate your nearest farmers market see http://www.farmersmarkets.net/ . On the Well Seasoned food blog I often feature recipes which use seasonal ingredients, enter your email address on the homepage to receive recipes straight to your inbox.

Parma ham & asparagus tartlet
Makes 4 tartlets
Oven 200°C

12 asparagus spears
400g puff pastry, rolled to 1cm thickness
4 slices of Parma ham or similar
4 tablespoons of crème fraiche
A little milk to glaze
Salt & pepper
Parmesan cheese & fresh sage to garnish
Trim an inch from the bottom of the asparagus spears then steam or boil them for three minutes or until just tender. Once cooked immediately plunge into a bowl of cold water, this stops them cooking and keeps them green and crisp.

Cut the puff pastry into four rectangles long enough to fit the asparagus, and place on a baking tray lined with baking paper.

Pat dry the asparagus before wrapping three spears tightly in a piece of the ham and repeating with the remaining asparagus so you have four bundles.

Spread a tablespoon of crème fraiche down the middle of each pastry rectangle before placing an asparagus parcel on each. Use the milk to brush any exposed pastry around the edges and season with salt and pepper.

Cook for 15-20 minutes until the pastry is brown and crisp. Garnish with shavings of parmesan, easy to do with a vegetable peeler, and fresh sage leaves.

Serve with a salad for lunch or pack into a lunch box for the perfect picnic accompaniment.

Watercress & walnut pesto
Serves 4 with pasta

Large bunch of watercress, 100g approx
2 cloves of garlic
50g walnuts
100ml extra virgin olive oil
50g Parmesan cheese
Salt & pepper

The best way to make pesto is to chop the ingredients by hand. Time consuming yes, but the result is a course pesto in which all the ingredients can still be identified, most importantly in the flavour. Like all food the quality of the end product here relies on the quality of the ingredients that go into making it. Use the best ingredients you can find and you won’t be disappointed, made with a big bunch of fresh watercress from the market this tastes amazing!

Wash the watercress thoroughly removing the very end of the stalks and drain, then peel and roughly chop the garlic. Using a large knife chop the watercress, garlic and walnuts until the mixture forms a course paste yet the individual ingredients are still recognisable. You can do this one ingredient at a time and add to a bowl, or combine them little at a time on a large chopping board. Once chopped add the olive oil and freshly grate the Parmesan into the mixture. Mix to combine and season to taste.

The quick way is to blitz in the food processor, if doing this add the first three ingredients little at a time and pulse until roughly chopped being careful not to turn the pesto into a smooth paste. Then place the pesto into a bowl before adding the oil, freshly grated Parmesan and season to taste.

To store keep in an airtight container such as a jam jar and cover the pesto with a thin layer of olive oil. This way it will keep in the fridge for several days.

Compté & spinach tart

2011-05-15T10:27:00.005+01:00

I love to eat this with green salad and new potatoes, and often make a couple if friends are coming over as they can be made and cooked in advance. With a lovely variety of spring vegetables available now and throughout the summer I'll no doubt be making them all sorts of greens such as spinach, swiss chard and summer cabbage

Compté & spinach tart
20cm Tart/Quiche Case
Oven 190°C

For the shortcrust pastry:
150g plain flour
75g butter, cut into small cubes
Cold water
Pinch of salt

For the filling:
200g young spinach
200g Compté cheese
3 eggs
2 tbsp crème fraiche
1 tsp Dijon mustard
Sprinkle of freshly grated nutmeg
Handful of pine nuts

To make the pastry sift the flour and salt into a bowl and rub in the butter using your fingertips until no large lumps remain. Add the very cold water one tablespoon at a time, at first using a knife to mix then bringing it together into a ball with your hands. Wrap in cling film and place in the fridge for at least 30 minutes. To make using a food processor pulse the flour, salt and butter until it has the consistency of bread crumbs, then add the water one tablespoon at a time until the dough comes together into a ball.

Once chilled roll out the pastry onto a floured surface and use to line a 20cm tart dish. Whisk the eggs for the filling in a bowl, and using a pastry brush and a little of the egg mixture brush the base and sides. Prick the bottom of the tart all over with a fork and place into the oven for 20 minutes or until the pastry starts to turn golden brown.

Wash and roughly chop the spinach, place in a small pan and on a low heat gently wilt the leaves. Leave to cool a little then squeeze out any excess liquid from the leaves using your hands.

Grate the cheese and add to the egg mixture along with the crème fraiche, nutmeg, mustard and season well. Scatter the spinach over the pastry, sprinkle with pine nuts and pour over the egg mix evenly. Cook the tart for 30-40 minutes until golden on top.

Can be eaten hot or cold and will keep for a day in the fridge once cooked.

Tabouleh

2011-04-21T20:11:00.004+01:00

My windows are wide open this evening, the warm air and birdsong drifting in. Who can be bothered to cook on a night like this, and after a long day in a hot kitchen?

Luckily I have a big bowl of Tabouleh in the fridge which over the last few days I have found goes with everything, mackerel and green salad for lunch yesterday, sausages and steamed asparagus for dinner tonight. It also makes a good barbeque salad.

It’s simple to make and will keep for several days in the fridge, which gives the flavours time to develop. The dish is of Middle Eastern origin and is traditionally made with bulgar wheat, but in France is normally made with couscous which is how I learnt to make it.

Tabouleh
Serves 6-8

400ml couscous
400ml vegetable stock
60g flat leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
1 lemon, zest & juice
½ large cucumber, finely diced
3 large ripe tomatoes, finely diced
2 spring onions, finely sliced
Olive oil
Salt & pepper

Measure the couscous using a measuring jug then transfer into a large a bowl. Measure out the hot stock and pour on top of the couscous, cover with cling film and set aside.

Meanwhile prepare all the other fresh ingredients. Once this is done and all the stock has been absorbed, use a fork to gently separate the grains of couscous.

Add all the other ingredients to the bowl, including a good glug of olive oil and seasoning, and gently mix.

Cover and place in the fridge, where it will keep for up to three days.

Brioche & butter pudding

2011-04-12T17:07:00.005+01:00

As I'm in France for the next few weeks I thought I'd share this French inspired dish with you. Light and fluffy rather than stodgy, this recipe replaces the white bread in a traditional Bread & Butter pudding with Brioche, a soft sweet French bread. Ideal as a dessert at this time of year served with lightly stewed fruits or a red berry salad.

Brioche & Butter Pudding
Serves 4-6
Oven 200∞C

1 small loaf Brioche, 350g approx
50g butter
3 large eggs
300ml milk
1 tsp vanilla extract
Sprinkle of nutmeg
50g soft brown sugar
50g raisins (optional)

Slice the loaf into about 10 thin slices or as many as you can manage. Butter each piece and layer in a large baking dish. If preparing individual dishes, cut the slices of brioche in half or even quarters, then arrange in small French bowls or ramekins.

In a large jug whisk together the eggs, milk and vanilla, then pour over the buttered brioche. Finish by sprinkling over the sugar, a small pinch of nutmeg, and the raisins if you choose to use them.

Place the baking dish on a tray and bake in the oven for 15-20 minutes until golden brown and cooked through. This dish can be prepared in advance and kept in the fridge for up to one day before cooking.

Nut & seed loaf

2011-03-27T17:23:00.003+01:00

A few friends have requested this recipe recently, and as always I'm happy to share. Despite a little tweaking and rebranding, this is the basic nut roast recipe I have been using for years, originating from my well loved Cranks Recipe Book.

The mix can be made in advance and kept for up to a day in the fridge. It also freezes well so it’s worth making double and freezing a few portions – perfect if a surprise vegetarian arrives at your chalet on changeover day!

Nut & seed loaf
Serves 4

Oven 200°C
4 small ramekins or a small baking dish

1 small onion 50g approx
5 button mushrooms 50g approx
150g nuts, at least 3 different types from the following; almonds, pine nuts, cashew nuts, hazelnuts, peanuts, walnuts, brazil nuts
50g brown breadcrumbs
3 tsp mixed seeds such as poppy, linseed, sesame, pumpkin & sunflower
150ml vegetable stock with ½ tsp marmite or similar dissolved into it

Peel and finely chop the onion and finely chop the mushrooms. Add to a small pan with a splash of olive oil, sweat over a low heat for 5 minutes.

Spread the nuts in a single layer on a baking tray and grill or roast until they start to change colour. If making fresh breadcrumbs you can also add the bread to dry out making it easier to chop.

Using a food processor grind the nuts until finely chopped and do the same with the bread. To crush the nuts by hand put them into a sealable plastic bag and place on a chopping board then smash using a heavy object like a rolling pin. Place the toasted bread on a chopping board and using a large knife chop into small chunks.

Add the nuts, bread and seeds to the vegetables in the pan and mix well. Add the liquid little at a time and combine, the mixture should be sticky rather than runny. This mixture can be made in advance and stored in the fridge.

Line the ramekins or baking dish with greaseproof paper and add the mixture, level off the top but not too smoothly. Cook in the oven for 30 minutes or until the top is crisp and crunchy.

Scotch pancakes for breakfast ... or anytime!

2011-03-06T18:11:00.018Z

You can't beat devouring your way through a plate of Scotch pancakes for breakfast, preferably with a variety of sticky sweet toppings. As teenagers we'd eats piles of them made by my best friends Scottish dad, slathered with peanut butter if I remember rightly!

The little fluffy pancakes, also known as drop scones, are made with a thicker batter than the usual type and which also includes a raising agent so they are thick yet light and airy when cooked. Aim to make them about 10cm in diameter, and make lots as everyone will want seconds!

Scotch Pancakes

Makes 20-25 small pancakes

25g butter

250g plain flour

1 tsp baking powder

25g caster sugar

2 eggs

250ml milk

Melt the butter in a small pan on a low heat, meanwhile sieve the flour and baking powder into a large bowl and add the sugar. Make a well in the middle into which you add the eggs and a splash of milk. Gradually whisk starting in the middle and bringing in a little of the flour at a time to make a smooth and creamy batter. Add the remaining milk and melted butter and whisk until smooth.

Place a large frying pan on a medium heat and add a good glug of sunflower oil, warm through, then pour the oil out of the pan into a heatproof jug and set aside for use again.

Drop a tablespoon of batter into the pan, it will spread slightly and should be about the size of a digestive biscuit. Repeat the process and you should be able to fit 4 or 5 in the pan at once.

Cook the pancakes until little bubbles cover the surface, then using a palette knife check the underside is lightly browned before flipping over and cook for a further minute or so.

Repeat the process starting with the oil for the next batch of pancakes.

Pancakes can be made in advance and stored stacked on a baking dish and covered, to be reheated just before use. Use baking paper to separate layers and to prevent them sticking. They can also be kept warm in a baking dish and covered whilst making a batch to serve.

St. Davids day Welsh cakes

2011-02-28T19:19:00.004Z

Celebrate St David's Day with some homemade Welsh cakes this year - quick and easy to make and delicious eaten warm straight out of the pan!

Here is a good recipe for Welsh Cakes on the Delia online website. The only difference I made was to roll out the cake dough to approximately 1cm rather than 5mm thick, as I think 5mm is too thin.

Herby sausage & bean casserole

2011-02-22T13:29:00.009Z

This is a simple version of a French Cassoulet, traditionally a way of using up left over meats in a hearty dish with beans and vegetables. Cook this at the weekend when it can sit gently bubbling on the hob all afternoon, then serve up with a seasonal baby leaf salad and crusty bread or creamy mash and greens.
This recipe is currently being featured on the Cooler magazine website.

Herby sausage & bean casserole
Serves 4-6

600g good quality herby sausages such as Cumberland or Lincolnshire
250g streaky bacon
1 tin of butter beans 400g approx
1 tin of cannellini beans 400g approx
2 small onions
2 sticks of celery
1 medium leek
2 carrots
3 cloves of garlic
2 bay leaves
500ml vegetable stock
2 tablespoons tomato puree
Large splash of red wine
Sea salt & freshly ground pepper
Fresh herbs to garnish – thyme, parsley & sage

This dish is best made in a large heavy base casserole dish or saucepan, but any large pan will do. Firstly add a little olive oil into the dish and warm on a medium heat. Cut the bacon into small pieces using a pair of kitchen scissors and drop straight into the pan, cook for five minutes or so until cooked. Remove from the pan using a slotted spoon and place in a bowl then pour away any excess fat.

Now place the sausages into the pan and cook until browned on all sides and cooked through, the sausages can be cooked whole or cut into chunks. Once cooked again remove from the pan and place into the bowl with the bacon and discard any excess fat.

Whilst the sausages are cooking you can prepare your vegetables; peel and finely chop the onion and garlic, finely chop the leek and rinse in running water, peel and finely slice the carrot and finely slice the celery. Once you have removed the sausages add all the vegetables to the pan and sauté gently on a medium low heat for 10-15 minutes until they start to soften. Now add the wine, stock, bay leaves, and tomato puree and mix gently.

Increase the heat slightly so the liquid begins to simmer gently before adding the beans, sausage and bacon back into the dish. Drain the beans and rinse well in cold water before adding them to the pan.

Simmer the casserole gently on a low heat for several hours until it reaches a nice thick stew like consistency, it can then be covered and kept on a low heat until you are ready to serve. At the last minute add plenty of chopped fresh herbs and combine, garnishing with an extra few sprigs of thyme before serving.

Tomato & chilli linguine with mussels for Cooler magazine

2011-01-15T16:40:00.004Z

The lovely ladies over at Cooler magazine have been kind enough to feature another Well Seasoned recipe, this time for Tomato & chilli linguine with mussels.

If you've been following Hugh's Fish Fight this week you'll know that rope grown mussels, widely available at fishmongers and supermarkets, are a tasty & sustainable shell fish, so what are you waiting for...

Tomato & chilli linguine with mussels
Serves 8 as a starter or 4 as a main

There are three parts to this recipe but it needn’t be complicated. The tomato sauce can be cooked in advance and the mussels prepared, meaning all you need to do before serving is cook the pasta and cook the mussels at the very last minute!

For the tomato & chilli sauce:
2 tins of good quality plum tomatoes
2 small onions
2 cloves of garlic
1 tablespoon of olive oil
1 tablespoon of butter
100ml of white wine
2 bay leaves
1 whole deseeded dried chilli
Sea salt & freshly ground pepper

400g dried linguine pasta
1 kg fresh mussels
100ml of white wine
Chopped fresh parsley to garnish

To prepare the tomato sauce firstly peel and finely chop the onion and garlic. In a large pan heat the olive oil and butter on a medium low heat, add the onion and garlic and sauté gently for 10 minutes until they start to soften. Add the white wine and increase the heat a little so it begins to simmer. Roughly chop the tomatoes and add to the pan along with the chilli and bay leaves and continue to simmer until the sauce thickens and reduces by about half, the longer the sauce cooks the better so cook it for at least an hour. Once cooked remove the bay leaves and chilli and set aside, the sauce could even be made the day before and kept in the fridge once cooled.

To prepare the mussels rinse them in plenty of cold running water and discard any which have cracked or open shells. Using a small knife or your hands remove any of the hairy beards which stick out of the shells. If you are preparing the mussels in advance make sure you return them to the fridge until ready to cook.

The mussels only take a few minutes to cook so before starting them ensure your tomato sauce is heated up and the correct consistency and cook your linguine according to the packet instructions, usually about 7-8 minutes in boiling water. Once the pasta is cooked drain and return to the pan along with a little olive oil to stop it sticking together and cover to keep warm.

To cook the mussels you will need a large saucepan with a lid. In the bottom of the saucepan place two generous tablespoons of the tomato and chilli sauce along with 100ml of white wine. Bring this mixture the boil, add the mussels and mix well then cover the pan. Mussels contain lots of their own juices so with just a little liquid they will steam themselves, the tomato sauce and wine just add a little extra flavour. Cook for 4-5 minutes until all the mussel shells are wide open which signifies they are cooked.

To serve place the linguine and tomato sauce on each plate and top with a generous serving of mussels. Sprinkle liberally with chopped parsley – and don’t forget a large dish in the centre of the table for discarded shells!

A few foodie resolutions

2011-01-10T20:09:00.004Z

After the gluttony of Christmas it’s easy to start the new year with the resolve to eat less, eat healthily, eat less chocolate etc etc. But I have found myself pondering a few things I would like to devote a bit more time and effort to this year, so thought I'd share them. I'd love to hear yours too if you fancy leaving me some comments!

The Meat Free Monday campaign has been gaining ground recently, lots of the schools I have worked in have adopted it as standard which is great. Not only can a good veggie meal be a tasty and healthy alternative for the wallet as well as the waistline, it’s also good for the planet to eat less meat.

I'd like to bake more bread both at home and in work. Its’ a time consuming business but I'm determined to give it a go with integrity this year. I dipped my toe in the water last year until I killed my sourdough starter Steve and then kind of lost the momentum, I banking on this book to give me some much needed guidance this time!

With Hugh Fearnley-Whittingstall about to launch his Fish Fight campaign this week it’s all very topical to be talking about eating sustainable fish right now. About 5 years ago when visiting my brother and his girlfriend in Australia they first showed me a pocket guide to eating sustainable fish, the UK equivalent of which I found was produced by the Marine Conservation Society, and I have been trying to eat more sustainable species ever since. But there’s always more to learn on the subject and new fish to try in new ways, I recently tried Megrim Sole for the first time which was delicious and is in plentiful supply in British waters.

Fairtrade is something I’ve become interested in and learnt more about in the last year both through work and thanks to the Fairtrade Foundation. Fairtrade Fortnight is coming up at the end of February so get planning now and help raise awareness in your local community through a school, community group, your local boozer or whatever! There are loads of free and really useful resources on the Fairtrade Foundation website.

And finally, as always I’ll endeavour to just enjoy food as it should be enjoyed this year, with friends and family, at home and away, by cooking it and being cooked for, and more likely than not with a glass of wine!

One year on...

2010-12-31T15:04:00.011Z

Just over a year ago I decided to start writing this blog as part of the Well Seasoned website. I'd already been featuring monthly recipes on the website but decided I wanted to take it a step further and so here I am today. I have loved every minute of sharing recipes, ideas and my general musings about food with you and have appreciated all your feedback and support more than you know!

Having someone (many in fact!) to share with has given me the get up and go to experiment and explore the world of food this year, and I have greatly enjoyed the process of reporting back through words and pictures. Also this year I started using Twitter ( @itswellseasoned ) which has opened up a whole new world of foodie ideas and inspirations to me not to mention new friends.

The chalet cookery courses in Tignes last summer went fantastically well and were the most enjoyable to date thanks to the input of the students, and I'm now looking forward to next summer and meeting the new Well Seasoned class of 2011!

Once again many thanks for your time and contributions to the website and support for Well Seasoned over the last year, I couldn't have done it without you! All the best for 2011 and come back soon!

P.s. - for the most recent Well Seasoned updates straight to your inbox don't forget to subscribe in the top right hand corner!

Clementine & polenta cake

2010-12-20T19:00:00.008Z

First of all apologies, its been a while. As anyone who works in the industry will testify Christmas is the busiest time of year, also not the easiest time to be getting to grips with a new job, so anyway ... here's a little festive cake recipe for when you've had enough of sickly spices and decadent desserts!

Have a wonderful food-filled Christmas and thank you for your continued support in 2010!

Clementine & polenta cake

125g butter
125g caster sugar
125g ground almonds
2 medium eggs
100g polenta (ordinary or quick cook)
Juice of 3 clementines
½ tsp baking powder

Icing sugar to dust
Cream or crème fraîche to serve

Small cake or loaf tin
Oven 150°C

In a bowl cream together the butter and sugar using a wooden spoon until light and fluffy. Stir in the ground almonds then add the eggs one at a time, beating well before adding the next. Fold in the polenta and clementine juice and once combined add the baking powder and fold lightly and quickly. If using a food processor add the ingredients in the above order, mixing after each new ingredient is added until smooth.

Use a medium size cake or loaf tin and grease or line with baking paper. Pour in the mixture and smooth the surface using a palette knife. Bake in the middle of the oven for 45 minutes until firm to the touch but still springy.

Leave to cool and then dust with icing sugar and serve with cream or crème fraîche.

The cake can be stored in an airtight container in or out of the fridge, when served chilled it takes on a lovely moist and sticky consistency. The cake is as lovely with a cup of tea in the afternoon as with a generous dollop of crème fraîche after dinner.

Celeriac & potato gratin

2010-11-22T17:57:00.006Z

The flavour of celeriac, like other root vegetables such as parsnip is supposed to improve after the first frost of the year - and we have definitely experienced that in the last few weeks! A large knobbly and slightly ungainly looking vegetable, many people aren’t sure what to do with it. It can be cooked in a variety of ways similarly to other root vegetables such a roasted, mashed or in stews and the like. It’s also a natural bedfellow with potato and cream, lovely in this gratin or mashed together for the ultimate comfort food.

Celeriac & potato gratin
Makes one small gratin – a hearty accompaniment for a meal for two!

Small to medium baking dish
Oven 200˚C

400g celeriac, about half a medium sized one
400g potatoes, about 5 medium potatoes
200ml cream
4 cloves garlic
Pinch of nutmeg
50g butter approx
Splash of whole milk if needed
Sea salt & freshly ground pepper

Peel and thinly slice the potatoes as thin as you can get them! Peel and quarter the celeriac before thinly slicing, celeriac can be quite tough skinned so this is easier to do using a knife to slice away the skin rather than a peeler. Place the sliced vegetables into a bowl of cold water to prevent them discolouring.

Prepare the baking dish by rubbing it with a little of the butter, the dish can be small and deep or larger and shallow, cooking times may need to be adjusted accordingly. Peel and finely chop the garlic and set aside and have the cream and salt & pepper to hand before draining the vegetables.

Layer the bottom of the dish with a mix of potato and celeriac slices then pour over about one third of the cream and sprinkle with garlic and season. Repeat the process with another layer of sliced vegetables, garlic, seasoning and cream then repeat again until the dish is full. Finish the top layer with cream, pepper and a small sprinkling of nutmeg then dot with the remaining butter scattered across the surface. If the cream doesn’t quite cover the sliced vegetables top up with a little whole milk.

Place the baking dish on a tray in case the cream bubbles over then place in the middle of a preheated oven for about an hour. The gratin should be browned on top and cooked all the way through, test this with a small knife which should easily slice through the gratin to the bottom of this dish.

Serve with grilled meat or fish of your choice or with a green salad for lunch.

Bonfire Night Parkin & Cooler Magazine Feature

2010-11-05T11:21:00.006Z

A big thanks to the girls over at Cooler magazine (snow/skate/surf for girls!) who are currently featuring some Autumnal Well Seasoned recipes on their website. Make sure you check out the feature, I’ve also included the recipe for Bonfire Night Parkin below as its one of my favourites. Have a great weekend!

This recipe for treacly Parkin is a northern Bonfire Night tradition and is best left for a few days in a cake tin to turn nice and sticky before eating, if you can wait that long! Don’t let the fact this cake has a longer list of ingredients than the average sponge put you off, its quick and easy to put together and well worth the effort!

Bonfire Night Parkin
100g butter
100g soft brown sugar
100g black treacle or molasses
100g golden syrup
150g rolled oats or oatbran
150g plain flour
2 teaspoons of baking powder
3 teaspoons of ground ginger
Large pinch of grated nutmeg
Small pinch of salt
2 medium eggs
2 tablespoons of milk

Line a 20cm square tin with baking paper and preheat your oven to 150˚C.

Use a heavy based saucepan to melt together the sugar, butter, treacle & syrup, if you have electric scales its easiest to measure out the ingredients directly into the pan. Use a low heat so the ingredients melt together without coming to the boil, once melted remove from the heat and set aside.

In a large bowl mix together the oats, flour, baking powder, ginger, nutmeg & salt, then pour in the warm liquids from the pan and mix gently to combine.

In a small bowl whisk the eggs and milk together, then add into the large bowl little at a time and again mix thoroughly. Pour the mixture into the lined baking tin and place in the middle of the oven for 30-45 minutes until the cake is firm to the touch.

There you go, told you it was easy! Once cooked, leave to cool before placing in a tin or airtight container where the cake will keep for up to a week.

Creamy squash & yellow split pea soup

2010-10-31T15:07:00.006Z

Happy Halloween! Forget carving pumpkins – make a pumpkin soup instead! This recipe can also be made with one of the many seasonal squash that are easy to find at this time of year. I used an Australian blue squash which is similar to pumpkin, but it also works really well with butternut, kuri, onion or pumpkin. The finished soup has a lovely creamy texture and is tasty as a starter or with some crunchy cheese on toast for lunch.

Creamy squash & yellow split pea soup
Serves 4-6

2 cloves of garlic
1 white onion
1 leek
1 small courgette
1 carrot
½ medium squash or pumpkin, 500g approx
100g yellow split peas
1 tbsp tomato paste
1 fresh bay leaf
1 Litre of good quality chicken stock
Sea salt & freshly ground black pepper
Fresh herb oil & sage leaves to garnish

Peel and finely dice the garlic, onion, carrot and chop the courgette. Finely slice the leek and rinse thoroughly in cold water. Place a large heavy bottom pan on a low heat and add a large splash of olive oil before adding the vegetables. Cook on a low heat for about 5 minutes stirring occasionally.

To prepare the squash you will need to peel or slice away the skin. If using a squash with a very hard skin I normally cut it in half to start, then into large wedges before cutting away the rind. Use a spoon or ice cream scoop to remove any seeds or very stringy flesh from the core. Chop the firm flesh into medium sized cubes, rinse and add to the pan with the other vegetables.

Add the stock to the pan and stir well, then add the tomato paste, bay leaf, split peas and season with a little salt and pepper. Increase the heat until the liquid begins to boil then reduce the heat, cover and leave to quietly simmer for about 45 minutes, stirring occasionally. The soup is ready once the vegetables have cooked through and the split peas are soft and starting to disintegrate.

Remove the bay leaf before blending the soup until smooth, add a little more water or milk if you prefer to thin the soup if it’s too thick. I used some fresh herb oil I had in the fridge as garnish along with some crispy fried sage leaves, but chopped fresh herbs, croutons, or a cheese croûte would also be tasty.

Simple beetroot & Puy lentil salad with fresh herb oil

2010-10-23T14:15:00.015+01:00

As I dashed in and out of Secretts farm shop to grab a cake en route to a friends for afternoon tea, I couldn’t resist the bunches of beetroot that were stacked up outside the shop. Once home later that day I roasted them and they tasted so great I wanted to eat them simply, and not bury their amazing natural sweet & earthy flavour.

There’s really not much too this salad but it tastes and looks so delicious I wanted to share it. With three main ingredients it’s simple to make and the components can be prepared in advance and kept for several days. Other salad leaves could be used in place of the watercress, it’s also nice with a little cheese such as feta or goats cheese crumbled on top.

Beetroot & Puy lentil salad with fresh herb oil
Serves 2

For the fresh herb oil:
Small bunch of mixed fresh herbs: I used parsley, chives, mint, chervil, thyme & sage.
100ml olive oil

For the salad:
60g Puy lentils, dry weight
Bunch of fresh beetroot, 6-8 small approx
Small bunch of watercress
Sea salt & freshly ground pepper

First of all make the fresh herb oil, which will keep in the fridge for a couple of weeks. I make this every so often when I have the remainder of a few bunches of herbs lying around that otherwise will inevitably end up in the bin. For this batch I used a little of each of the following - parsley, chives, mint, chervil, thyme & sage.

Rinse the herbs in running cold water and pat dry using kitchen paper or a tea towel. Roughly chop and place in a food processor with the olive oil and blitz until smooth. This could also be done using a hand blender.

To prepare the beetroot remove the stalks and leaves leaving just the bulb and give them a good rinse in cold running water. There is no need to peel them at this stage as the skins are easily rubbed off once they are cooked. Pat dry and place in a roasting dish and sprinkle liberally with the herb oil and season. Place in the oven at around 160˚C and cook for an hour or until a small sharp knife can be easily pushed into the centre of each beetroot.

Once cooked remove from the oven and set aside to cool a little. To remove the skins simply rub them with your hands so the skins easily come away and can be peeled off in strips. I do this wearing the washing up gloves so my hands don’t get stained! Once peeled cut them in wedges or slices.

To cook the lentils first give them a rinse then place in a medium sized pan with plenty of hot water and a little seasoning. Bring the water to the boil then turn the heat down a little and simmer until cooked, this should take about 20 minutes. The lentils should be cooked in plenty of water so if the water level becomes low simply add more hot water to the pan. Once cooked drain and set aside.

To make the salad take either your individual plates or a large platter and layer – first a scattering of watercress, then a spoonful of lentils followed by several beetroot wedges. Season well using sea salt & freshly ground black pepper and sprinkle with a little of the herb oil. Repeat the layering again to give the salad some height and finish it with a little more seasoning and oil. Enjoy!

Wild Mushroom Pâté

2010-10-13T15:43:00.023+01:00

I have to start this post by saying this is in no way a guide to picking and eating wild mushrooms. There, said it.

A few weeks ago I was invited to join a friend on a guided wild mushroom walk through the New Forest, so on a sunny early autumnal Saturday morning we set off with our baskets and bags. I think it’s safe to say very quickly we all realised how little we knew about what we were looking for and where to look, and most of what we found in the first hour was either poisonous or simply inedible.

However as the day unfolded we came across all kinds of edible mushrooms of different shapes, sizes, colours, smells and of course taste. Paul, who was our guide for the day (details below), was fantastic at identifying everything we found, pointing out key identifiers for different edible mushrooms and where to find them. Armed with not much more than a basket to collect mushrooms in and a spiced apple cake to keep us going we tramped about the forest for most of the day, gathering around whenever someone found something interesting to have a good look and hear all about it.

The main thing I learnt was how little I know, and although there are now a few types of mushroom I feel confident recognising if I was at all unsure I definitely wouldn’t risk eating them. A good book is a helpful starting point, I like the Mushrooms Handbook by River Cottage as it’s not only clear and concise but fun to read as well.

Once home I set aside my stash of large Ceps and other Boletus, which I later thinly sliced and lay out on trays, baking sheets and whatever else I could find to dry them. Paul recommended an airing cupboard or similar but as I haven’t one I simply left them on a sunny windowsill for a few days which seemed to work fine.

To clean my remaining mushrooms I used a soft cloth dampened slightly and gently wiped them clean. Mushrooms don’t like to be stored in sealed plastic bags or boxes so store them in a paper bag or in an open topped box covered with paper towel in the fridge. They can be stored this way for up to several days, that’s if you can resist them for that long!

Paul Jones is based in Hampshire and can be contacted on robertjones148@btinternet.com

Wild Mushroom Pâté

This recipe makes roughly a small bowl of pâté, the recipe can easily be doubled if you have more mushrooms.

100g mixed wild mushrooms
½ small onion
2 small cloves of garlic
2 small sprigs of thyme
Large splash of red wine, could also use white
100g cream cheese
Sea salt & freshly ground pepper

Finely chop the onions and garlic and place in a small pan or frying pan with a large splash of olive oil. Heat gently on a low to medium heat until the onions soften without letting them brown.

Finely chop the mushrooms and place in the pan with the onions and cook gently for a further 5 minutes until the juices begin to be released. Add the splash of wine and sprigs of thyme and season well, turn up the heat a little and cook for a further few minutes until the wine has reduced to almost nothing and there is just a little juice left in the pan along with the mushrooms.

Remove thyme stalks before tipping the mushroom mixture and all the juices into a bowl. Add the cream cheese and mix well then taste and season further if needed. At this point the mixture can be placed in a food processor to blitz or you can use a hand blender. If you prefer the pâté course then make sure the garlic, onion and mushrooms are chopped finely before cooking.

Place in the fridge to cool and set. Serve with warm buttered toast and a salad of winter greens for lunch or on small brioche toasts as a canapé.

The pâté will keep covered in the fridge for several days and after a day or two the flavour will improve. After a few days I used the remainder of mine for a simple supper stirred into tagliatelle and topped with crispy bacon bits.

Spiced apple cake with almond crunch topping

2010-09-25T20:24:00.011+01:00

With lots of apples to use up and the prospect of a cold but hopefully sunny day tramping around the forest looking for wild mushrooms (blog post to come soon) I melded a few recipes together and came up with this. Made with half wholemeal flour for a little extra oomph, the apple pieces are a sharp gooey treat when you bite into the cake in contrast to the sweet crunchy topping.

Spiced apple cake with almond crunch topping

25cm cake tin approx
Oven 175˚C

400g Bramley or other cooking apples
110g butter
140g plain flour
140g wholemeal flour
1 tbsp baking powder
1 tsp cinnamon
½ tsp freshly grated nutmeg
2 large eggs
75g golden caster sugar & 1 tbsp for topping
175ml milk
1 tbsp honey
2 tbsp ground almonds for topping

Peel and core the apples and cut into small pieces roughly 1cm by 1cm. Place in a bowl and sprinkle with a little lemon juice to stop them browning.

In a large bowl whisk together the eggs, caster sugar, milk and honey. Melt the butter in a small pan or in the microwave and add to the bowl then whisk to combine.

Using a sieve sift the two types of flour into the bowl, tipping in the bit that will be left in the sieve from the wholemeal flour. On top of this add the baking powder and spices then use a large spoon to fold it all together. Add the apple pieces and fold in, the mixture will be quite thick and filled with air so mix quickly and don’t worry if it looks a bit lumpy!

Line your cake tin with baking paper and pour in the mixture smoothing the surface as best you can. Sprinkle the surface of the cake firstly with the two tablespoons of ground almond and then with the tablespoon of sugar.

Place the cake tin on a baking tray and place in the middle of a preheated oven for 45 minutes to an hour until lightly golden brown and firm but springy to the touch.

Once cooled the cake will keep for several days in an airtight container, enjoy!

Late summer chutney

2010-09-07T19:27:00.010+01:00

With an abundance of courgettes, onions, late summer tomatoes and early autumn apples available at the moment, I decided to dig out the preserving pan and make chutney. The last few years I've used the River Cottage general recipe for chutney - or Glutney as they call it, using a variety of squash, marrow and courgette along with the usual onions, tomatoes, apples and raisins.

This year I fancied something a bit different so I added some real ale into the mix, Golden Sheep from the Black Sheep Brewery to be exact. The best bit now is leaving it in the cupboard to mature and mellow, hoping it will be a perfect accompaniment to late night feasts of cheese and crackers in a few months time.

A photo diary of travels in France this summer

2010-08-19T19:02:00.058+01:00

The open road south of Dijon, vinyards as far as the eye can see

The picturesque village of Talloires nestled on the banks of Lake Annecy

Swimming and sunbathing in the afternoon leads into a bbq on the jetty at twilight, the perfect day!

Exploring the lanes and canals of Annecy old town, followed by Moules frites, rosé wine
and plenty of ice cream!

Another day another picnic, this time on a windswept day in central France, just east of
Troyes next to the vast Lac D'Orient

Raspberry & apricot fool

2010-08-02T16:47:00.006+01:00

A fruit fool is a very summery and traditionally British dessert, its also a great way to use fruit that’s a little past its best. At home earlier in the summer I was using the first of the gooseberries & blackcurrants, now in France with stone and soft fruits in abundance I decided on raspberry & apricot, a combination I first tried and loved last summer.

Raspberry & apricot fool
Makes four small verrines, glasses or small ramekins

For the fruit compote:
200g raspberries
200g apricots, 4 approx
25g icing sugar
1 tbsp Crème de Cassis

For the cream:
200ml double cream
200ml natural yoghurt
25g icing sugar
½ tsp vanilla extract

Cut the apricots into small pieces roughly 1-2cm, discarding the stones. Place the apricot pieces and raspberries into a saucepan with the icing sugar and Crème de Cassis and heat on a low heat for 5 to 10 minutes until the fruits begin to soften. I prefer to leave the fruit mix with chunks in, but if you prefer use a hand blender to puree the fruit adding a tablespoon or two of water if needed.

In a large bowl whip the cream until it forms soft peaks then fold in the natural yogurt, icing sugar and vanilla extract. Both the fruit and cream mixture can be covered and stored in the fridge for use later.

Take your glasses or ramekins and divide the fruit mixture between them saving a little to add after the cream. Now fill nearly to the top with the cream mixture and finally top with a little more of the soft fruit. Garnish with fresh fruits and serve with homemade shortbread or biscotti.

The fool could be made with gooseberries, blackcurrants or rhubarb, simply add more sugar to taste when cooking as these fruits can be very sharp. This fool can also be made with a variety of summer soft or stone fruits, frozen red fruits, or any combination of the above!

French onion soup with croûte au Camembert

2010-07-29T16:11:00.013+01:00

I know its the middle of summer but a few days ago I woke up to a cold and rainy morning in the mountains. With a fridge full of onions and Camembert I came to the following conclusion …

French onion soup with croûte au Camembert
Soup for four

Large heavy bottom pan, Le Creuset or similar

For the soup:
50g butter
2 tbsp olive oil
1 tsp caster sugar
600g onions, peeled & thinly sliced
2 cloves of garlic, peeled & finely chopped
1L of beef stock
250ml white wine
Sea salt & freshly ground pepper

For the croûte:
½ day old baguette
4 thin slices of Camembert

To make the soup melt the butter and olive oil together in a large pan then add the finely chopped garlic and finely sliced onions. Add the sugar and sauté on a medium heat for 5-10 minutes until the onions begin to brown along the edges.

Now turn the pan down to a low heat and allow the onions to gently caramelise and turn brown for a further 15-20 minutes. Use a wooden spoon to scrape the stickiness from the bottom of the pan intermittently.

Once the onions are thoroughly caramelised add the wine and stock and return to a medium heat to simmer for at least 30 minutes. Again mix well with a wooden spoon ensuring all the caramelised onion is lifted from the bottom of the pan and season to taste.

To make the croûte slice the bread into thin slices and lightly toast under the grill. Just before serving top with a wedge of Camembert cheese and again place under the grill to melt.

Serve each bowl of soup with one croûte floating on top and more served on a plate on the table.

Lemon courgette & minted feta salad

2010-07-13T20:44:00.014+01:00

Lemon courgette & minted feta salad

Salad for two
Cast iron griddle or frying pan

2 medium courgettes
100g feta cheese
1 tbsp fresh mint leaves finely chopped
2 large handfuls of mixed dark green salad leaves
Zest & juice of one lemon
Extra virgin olive oil
Sea salt & freshly ground pepper

Cut the courgettes into thin triangular slices and place in a bowl, drizzle with a little olive oil, season well and mix to coat the pieces with the oil. Heat a griddle or frying pan until hot and cook the courgette slices in batches until browned on both sides, then set aside. I griddled the courgettes the day before as I had the pan out for something else and kept them in the fridge, but take them out an hour before you intend to use them so they can come up to room temperature.

Crumble the feta into a bowl, add the finely chopped mint and mix well.

Just before compiling the salad dress the courgettes with a splash of olive oil and a little lemon juice and zest.

To make the salad layer the three ingredients on individual plates starting with some salad leaves, then courgette, then feta, and repeat at least once if not twice. Garnish with a little lemon zest and olive oil.

Memories of Tignes from last summer

2010-07-10T10:25:00.013+01:00

Petite blackcurrant & elderflower cakes

2010-06-30T17:07:00.010+01:00

These are really easy peasy little cakes, made fragrant by the addition of some homemade elderflower cordial . Bake them, pack them, and picnic.

Petite blackcurrant & elderflower cakes

Makes 12 small cakes
12 hole muffin or cake tin & 12 small paper cases.
Oven 200˚C

100g butter
100g golden or light brown caster sugar
2 medium eggs
100g plain flour
1 level tsp baking powder
2 tbsp elderflower cordial
100g blackcurrants

These cakes literally take a couple of minutes to make in a food processor, and only a few minutes more to make by hand.

Cream together the butter and sugar until well combined.

Add the eggs one at a time, combining well before adding the next.

Sieve the flour and baking powder into the mixture and fold in thoroughly.

Add the cordial and mix well, then stir in the blackcurrants quickly swiftly.

Place the paper cases into the muffin tin and spoon the mixture into them equally, filling them roughly two thirds full.

Place immediately into a preheated oven, otherwise you give the blackcurrants time to sink to the bottom of the cake mix.

Bake for 12-14 minutes until nicely golden and firm to touch.

If you fancy some bright pink icing, mash a couple of blackcurrants into a few tablespoons of water then add icing sugar to the right consistency.

Let the cakes cool before placing in an airtight container, they will keep for several days this way, although if you’re anything like me you’ll probably devour them pretty quickly!

Homemade elderflower cordial

2010-06-25T21:58:00.014+01:00

I love elderflower cordial, but it had never occurred to me to make my own until early this summer when recipes seemed to be popping up everywhere. I started looking around for the flowers in late May which was a little too early, by a few weeks later they were everywhere.

So for the last few weeks I’ve been experimenting with different recipes, merging and adapting them to one I like. I found most were too sweet for me so I reduced the sugar to liquid ratio and I added more elderflower heads than most recommended, but the beauty of a recipe like this is it’s easy to alter to your own taste.

I followed some basic advice on picking the elderflowers well away from roads to avoid the risk of them being polluted, any canal-side towpath near me is teeming with them right now. I picked the flowers when the sun was out and the flowers were fresh and white, avoiding any that were starting to brown. Although the flowers have already been out for a few weeks where I live there’s still plenty around, it’s good to pick flower heads that still have a few closed buds on them so you know the rest are freshly opened.

The cordial needs to be left to infuse so the process does take around 24 hours, but don’t let this put you off! It really is very simple to do and the resulting cordial is so much more fresh and fragrant than shop bought.

Also don’t be daunted by the need for fancy equipment, I simply used a big bowl to infuse the flowers in the liquid over night, and to strain it I used a piece of muslin cloth (easy to find in a cooking, fabric or craft shop) stretched loosely over a small bowl and held in place with a thick elastic band around the rim. I then strained the liquid little at a time in two batches as the bowl was fairly small. I haven’t used citric acid in mine as I couldn’t get hold of any at the time, but the cordial has kept fine in the fridge for several weeks and I’ve also frozen some in plastic bottles.

Since taking some into work several of my colleagues have enthusiastically had a go themselves, one has even moved on to making elderflower champagne!

Anyway, here is a link to the River Cottage elderflower cordial recipe that got me started, once made enjoy diluted to taste with ice cold sparkling water and a few mint leaves.

Double chocolate & toasted almond torte

2010-06-05T15:19:00.010+01:00

May was a month of blogging healthy and fresh ideas, now time for some sweet treats to munch in the June sunshine ...

Double chocolate & toasted almond torte

For this I used a 20cm cake tin with removable bottom and the torte came out fairly deep, a tin up to about 24cm could be used to make a larger torte. Line the tin with baking parchment before using.
Oven 175˚C

150g butter
150g caster sugar
4 eggs
100g plain flour
50g good quality cocoa
1 tsp baking powder
50g dark chocolate
100g whole or flaked almonds

Firstly prepare the almonds and chocolate. Either chop the chocolate into small chunks or pulse in a food processor and set aside, do the same if using whole almonds. Place the chopped or sliced almonds on a baking tray in the middle of the oven for 10-15 minutes until lightly browned. Keep your eye on them and once they start to change colour and smell nicely toasted remove from the oven as they will burn quickly.

In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time and combine thoroughly before adding the next. Into the bowl sieve the flour and cocoa and mix, then add the baking powder and whisk quickly and lightly. Fold in the chopped chocolate and almonds using a spatula then pour the mix into the lined cake tin.

Place on a baking tray in the middle of the oven and cook for 20-30 minutes until firm to the touch but still slightly squidgy inside.

Serve the torte still warm with ice cream, or chilled with raspberries and cream. It will keep for several days in an airtight container, and if kept in the fridge with take on a stickier consistency.

Let me know if you have a go … and enjoy!

Smoked mackerel & Jersey Royal salad

2010-05-31T11:07:00.009+01:00

There is absolutely nothing better at this time of year than a Jersey Royal new potato. I absolutely love them - hot, cold, preferably with lashings of mayonnaise … anyway. This is a very easy nicoise inspired salad with peppery radishes and smoked mackerel, a far more sustainable not to mention local fish than tuna. I’ve dressed it with a lemony vinaigrette, although mayonnaise with a little added lemon zest would also be good …

Smoked mackerel & Jersey Royal potato salad
Serves 8 as a starter or 4 as a main course

4 fillets of good quality smoked mackerel, 400g approx
400g approx Jersey Royal new potatoes
150g approx fine green beans
Bunch of about 8 radishes
1 large Romaine (Cos) lettuce or several Little Gem lettuce, or a mix of salad leaves if you prefer

For the vinaigrette:
1 tbsp lemon juice
1 tbsp white wine vinegar
6 tbsp olive oil
1 tsp dijon mustard
Sea salt & freshly ground pepper

To make the vinaigrette combine the ingredients and mix well to emulsify. A small jam jar with a lid is a great way to do this, just make sure the lid is on tight then give it a good shake. Any dressing left over can also be stored in the jar in the fridge.

Prepare all the ingredients separately before combining to make the salad just before serving.

Rinse and cut the new potatoes into halves length ways. Place in a steamer or in boiling water for 5-7 minutes until tender then immediately drain and set aside.

Trim and rinse the green beans then place in a steamer or in boiling water for 3-4 minutes until cooked but still crisp, then immediately drain and plunge into a bowl of ice cold water. This will stop them from continuing to cook so they stay crisp and retain their bright green colour, once cooled drain and set aside.

To prepare the lettuce discard any damaged outer leaves, peel away all the inner leaves and carefully rinse in cold water then leave to drain or gently pat dry. If using large leaves shred into one inch thick ribbons, or leave whole if using small Baby Gem lettuces. Wash and finely slice the radishes.

To prepare the mackerel simply remove the skin which should peel away easily and gently flake the flesh into a small bowl.

To make the salad start with a light layer of lettuce, scatter with beans, radish & potatoes and then top with pieces of mackerel. Drizzle with vinaigrette and season. Now repeat the layering with all the ingredients once again, topping with some nice big pieces of fish, vinaigrette and season. Use this method both if creating large salads for a main course or a smaller more delicate salad for a starter.

Spanakopita - Greek spinach & filo pie

2010-05-23T20:25:00.014+01:00

There are a large number of variations on this traditional Greek recipe. Mine has evolved over time to be as close as I can get to the spinach slice I used to walk miles down the beach to the village of Koroni in search of, whilst spending a summer as a volunteer on a turtle conservation project. In Greece it is cooked with spinach and Horta – the wild greens normally picked in the hills and widely used. I think using a good mix of spinach, chard and/or kale and rocket along with the mint and dill gives the pie an authentic flavour. Like many Greek mezze dishes its best eaten at room temperature, ideal for lazy weekend lunches and perfect for picnics!

Spanakopita - Greek spinach & filo pie
Serves 4-6

Dinner plate sized shallow pie dish or similar
Oven 175˚C

1 large onion, finely chopped
1 medium leek, finely chopped
2 cloves of garlic, finely chopped
500g mixed spinach, chard, kale, rocket, or similar
1 small bunch of dill, 40g approx
1 small bunch of mint, 40g approx
4-6 sheets of filo pastry
Large glug of olive oil & more to brush the pastry
Sea salt & freshly ground pepper
Sesame seeds to garnish

In a large pan add the olive oil followed by the onion, garlic and leek. Sauté on a medium heat until they begin to soften. Roughly chop and wash well the greens, finely slicing the stalks of the chard or similar. Finely chop the bunch of dill including the stalks, and chop the leaves of the mint discarding the stalks. Add the greens and herbs to the pan and continue to sauté gently until they have wilted and most of the liquid has evaporated. Season well then take of the heat and leave to cool slightly.

I make this pie using a plate sized shallow pie dish, however any circular or square dish could be used providing your sheets of filo pastry are large enough to line the dish. Take the first sheet of filo and lay across the dish then brush lightly with olive oil. Layer another sheet on and repeat with at least 4 sheets of pastry although you can use more if you wish. Fill the base of the pie with the spinach mixture then fold up and over any of the pastry which is hanging over the edges of the dish.

If the pastry meets and covers over the spinach then you needn’t use any more, however I tend to use a couple of sheets to top the pie anyway, simply crinkled up and placed over the top then patted down. Brush the top sheets with olive oil and sprinkle with sesame seeds, then place the dish on a baking tray in the middle of the oven and bake for 30-40 minutes or until the pastry is lightly browned.

The pie is best eaten at room temperature and will keep in the fridge for several days.

Smoked haddock chowder

2010-05-10T16:53:00.008+01:00

I was in need of some comfort food this weekend and this was perfect. Hearty but not stodgy, healthy and delicious, this soup makes a lovely one pot meal served with crusty bread or is a tasty starter to a more languorous meal.

Smoked haddock chowder
Serves 4 as a main meal or 8 as a starter

2 bay leaves
4 black peppercorns
1 clove
500ml milk
500g undyed smoked haddock or similar
25g butter
1 tbsp plain flour
200g sweetcorn
250g new potatoes, 6 approx
1 large onion
300ml hot water, optional
Sea salt & freshly ground pepper
Flat leaf parsley & crème fraiche to garnish

Place the bay leaves, peppercorns and clove in a large heavy base or non-stick saucepan along with the milk and bring to the boil. Place the pieces of fish into the pan and ensure they are covered with milk, cut the pieces of fish in half if necessary. Turn down the heat and simmer for 3-4 minutes or until the fish flakes away from its skin easily. Remove the pieces of fish and strain the milk into a jug to use later, discarding the bay leaves etc. Using your hands gently flake the fish into chunks and place in a small bowl again for use later, discarding the skin and any bones you come across.

Add the butter into the now empty pan and place on a low heat. Peel the onion and cut into large dice then add to the pan and cook gently for several minutes. Rinse and chop the potatoes into small pieces then add to the pan and continue to cook until the onion is soft. Add the tablespoon of flour and stir to combine with the juices before adding the fishy milk back into the pan little at a time and mixing well as you go. Cook on a medium heat so the potatoes cook whilst the liquid thickens adding the drained sweetcorn once the potatoes are nearly soft and continuing to cook for a further 5 minutes.

Add the fish and fold the soup gently to combine. Season to taste and add a little of the hot water to thin out the soup if needed. If serving as a main meal you may only need to add around 100ml, but as a starter it is preferable to have a thinner consistency so add up to 300ml little at a time.

Serve straight away, garnish with chopped flat leaf parsley and crème fraiche.

New potato & asparagus Tartiflette

2010-05-04T18:35:00.011+01:00

What to do with the last of my Reblochon cheese I have left from my trip to France a few weeks back? A real winter favourite in France is Tartiflette, a creamy potato and bacon gratin from the mountainous Savoie region in which Reblochon is a key ingredient. I decided to give the dish a spring twist swapping the usual heavy creamy sauce for a little olive and seasoning to let the fresh flavours of the vegetables shine through. This dish makes a great accompaniment to a grilled pork chop or some crispy bacon, or for a lunch dish with a crisp green salad dressed with a sharp vinaigrette.

New potato & asparagus Tartiflette for two

8 new potatoes
4 asparagus spears
1 medium leek
3-4 large slice of ripe Reblochon cheese – 120g approx
A drizzle of olive oil
Sea salt & freshly ground pepper

Cut the new potatoes into halves lengthways, then each piece into half again. Trim and wash the leek and cut into inch long pieces washing well in cold running water. Trim the woody end of the asparagus and cut each spear into three.

Place the potatoes into a steamer and cook for 8-10 minutes until cooked through. After 6 minutes add the pieces of leek and asparagus to the steamer and cook for a further 4 minutes, or until all the vegetables cooked. If you don’t have a steamer cook the potatoes in boiling water until soft, and sauté the leeks and asparagus in a separate pan on a low heat until soft.

Once all the vegetables are cooked remove from the steamer and place in a small gratin dish. Drizzle with a little olive oil and season well then mix lightly. Place the slices of cheese over the vegetables and place in the oven on a medium heat for 20-30 minutes until the cheese has melted.

Crunchy quinoa & halloumi stuffed pepper

2010-04-26T18:08:00.011+01:00

My best friend recently asked me to recreate a stuffed pepper she had eaten out, loved, and wanted a recipe to cook it from at home. She described it as both chewy and crunchy and after deliberating possible ingredients we decided the key one was halloumi cheese. At this point I need to confess, the following recipe is more of a summer take on the stuffed pepper she described as it’s been so lovely and warm this week. I’ve used seasonal fresh salad ingredients in the stuffing along with quinoa to provide the ‘crunch’ and a zesty lemon dressing.

Crunchy quinoa & halloumi stuffed pepper

1 large yellow or red pepper
100g quinoa – 1 small ramekin approx
2 small ramekins of cold water approx, or twice the volume of quinoa used
4 small vine tomatoes
2 spring onions
Small handful of flat leaf parsley
Small handful of rocket leaves or similar
200g halloumi cheese
2 tbsp lemon juice
4 tbsp olive oil
Sea salt & freshly ground pepper

To begin cut the pepper in half lengthways including the stalk if you can, although this is purely for aesthetic reasons! Carefully deseed using a small paring knife keeping each half of the pepper in tact. Place on a small baking tray and bake in the oven for 20-30 minutes at 150˚C. The idea is to cook the pepper gently and soften but not for the shape to collapse, once cooked set aside.

To cook the quinoa firstly rinse the grain in a sieve under cold running water as you would rice. Place in a medium sized pan with the cold water and bring to the boil then turn down the heat, cover with a lid and simmer gently for 12-15 minutes until all the water has been absorbed and the quinoa is cooked. When cooked it should still have a slight crunch to it, each grain will look slightly opaque and you can see the germ has separated from the seed. Place the cooked quinoa in a sieve to drain away any excess water and set aside to cool.

Trim, wash and finely chop the spring onions and dice the tomatoes then add to a large bowl. Wash and roughly chop the rocket and parsley and add to the bowl along with the cooled quinoa. To make the dressing whisk together the lemon juice and olive oil then add half the dressing to the bowl and mix well. Season well at this point and make sure you taste the mixture to ensure you have added enough seasoning.

Slice the halloumi cheese into slices roughly 5mm thick then either lightly fry in a non-stick frying pan or on a griddle. Halloumi cheese is very robust and can withstand cooking unlike most cheese, it also has a high fat content so you shouldn’t need to use oil in the pan, unless it isn’t very non-stick in which case use a very little vegetable oil.

To compile the finished dish using a tablespoon fill the pepper with the quinoa mix and top with the slices of cheese, or if you prefer the halloumi could be cut into pieces and mixed in with the quinoa. The pepper can be used still warm from the oven or cold as can the halloumi, although the halloumi is nice warm. Drizzle the plate with the remaining dressing and serve with a salad for lunch, or for a more substantial meal with lightly roasted new potatoes, roast sweet potato wedges (I ate it with a little of both last night!) or anything else you fancy!

Spring vegetable soup

2010-04-16T16:07:00.009+01:00

Despite the sun in the sky and the blossom on the trees there’s still a definite nip in the air this week. At this time of year there are lots of flavoursome young vegetables available and a simple soup is a great way to showcase them. I’d suggest using the below base of garlic, onion, celery and carrot then getting creative with the rest of the ingredients!

Spring vegetable soup
Serves 4

1 tbsp butter
1 clove of garlic
1 small white onion
1 small stick of celery
1 carrot
1 small leek
1 small courgette
Handful of green beans, mange tout or similar
Handful of fresh or frozen peas
Handful of spring greens or cabbage
1 fresh bay leaf
Small sprig of fresh parsley
Small sprig of fresh chervil or tarragon
750ml homemade or good quality chicken stock
1 tbsp fresh lemon juice
Sea salt & freshly ground black pepper

Peel and finely dice the garlic, onion and carrot, wash and finely dice the celery. Place a large heavy bottom pan on a low heat and melt the butter before adding the vegetables. Cook on a low heat for about 5 minutes stirring occasionally.

Meanwhile peel, wash and finely slice the leek, courgette and beans or similar. Add to the pan along with the fresh bay, stir gently and cook gently for a further few minutes.

Add the stock and stir well, increase the heat until the liquid begins to boil then reduce the heat and leave to quietly simmer for 5 minutes. Use a tablespoon to skim off any froth and discard.

Wash and finely shred the cabbage and add to the soup along with the peas and cook for a further 2-3 minutes.

Before serving add the lemon juice, roughly chopped fresh herbs and season well to taste. The soup can be served with a swirl of fresh cream or dollop of crème fraiche.

La Clusaz in Spring

2010-04-14T20:54:00.010+01:00

La Clusaz in Spring - amazing. A small French ski resort not far from Geneva and Annecy, it was the first time we've visited and certainly won't be the last. Our main aim was some Spring snowboarding and it didn't disappoint, we arrived to a foot of fresh powder and unnervingly quiet slopes.

Unlike many French ski resorts La Clusaz and its neighbouring Le Grand Bornand which make up the Massif des Aravis ski area, have retained their French village look and feel along with a great variety of authentic eateries and artisan shops. Predictably we stashed the chalet full of fantastic French bread, cheese and wine and proceeded to devour the lot.

But the signs of Spring everywhere were also enough to remind me summer is on the way, and it won't be long until I'll have the pleasure of being based in Tignes and teaching on the Chalet Cookery Course again. As always I miss the mountains now I'm gone, but it won't be long until I'm back and until then I'll be counting the days ....

Jaffa orange & hazelnut cakes with dark chocolate topping

2010-03-30T15:58:00.011+01:00

I wasn’t sure what to call these cakes, cupcakes ? fairy cakes? muffins? Cupcake seems to just be an Americanism for fairy cake, which I tend to think of as smaller and daintier than these, they’re probably closer to muffins although muffins don’t tend to be iced. So I opted just for cakes, whatever the name they taste great. They’re an adaptation of a cake I make at work which is always popular, especially the surprise of tangy orange underneath the dark chocolate topping.

Jaffa orange & hazelnut cakes with dark chocolate topping
Makes 10 small cakes

12 hole muffin or cake tin & appropriately sized paper cases
Oven 180˚C

125g golden caster sugar
125g butter
2 medium eggs
125g flour
½ tsp baking powder
30g hazelnuts
Zest & juice of one orange
100g plain chocolate
5 tbsp marmalade or similar
Orange zest to garnish

Begin by preparing the hazelnuts and orange. Toast the hazelnuts for 10 minutes on a medium heat in a small baking dish in the oven. Leave to cool for a few minutes then roughly chop and set aside. Finely zest and juice the orange into a small bowl and again set aside for use shortly.

In a large bowl cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix well, then sift in the flour and baking powder and lightly combine. Add the chopped hazelnuts, orange zest and juice and fold in.

Lay the paper cases in the muffin tray and divide the mixture between the paper cases, they should be at least two thirds full. If you want to make larger muffins fill the paper cases but this will only make around 6.

Cook in the middle of a pre-heated oven for approximately 15 minutes, or until lightly golden and firm to the touch. Before being iced the cakes need to be thoroughly cooled, they could also be made a day in advance and stored in an airtight container once cooled.

To cover the cakes with the chocolate orange topping, first take the marmalade and carefully top each cake with about a third of a tablespoon ensuring it is spread evenly over the surface. Repeat for each cake and leave to sit for a few minutes.

Meanwhile break the chocolate into chunks and place in a glass bowl. Place the glass bowl over a medium sized pan containing several inches of boiling water on a medium heat. Use a wooden spoon to gently stir the chocolate until it is melted and silky smooth in texture. Now remove the bowl and using a tablespoon, top each cake with approximately a level tablespoon of the chocolate. I tend to spoon it onto the top of the cake and let it drizzle down to the paper case edge.

Garnish with small strips or coils of orange zest and leave the chocolate to harden before serving. To make them look extra special for an Easter tea you could use coloured metallic cases or tie ribbon around plain cases.

Enjoy the holidays and hopefully some lovely time with friends and family!

Blackcurrant slice

2010-03-16T17:20:00.014Z

Until spring really kicks in and more fresh produce is available and in season I’m still digging into the freezer for fruit and vegetables we bagged up and froze last year. Blackcurrants are a soft fruit that freeze really well and once defrosted can be used just as they would fresh.

I fancied a sweet treat for afternoon tea and adapted this recipe from one I had for date slice, a cakey, crumbly biscuit type slice. The sharp fruit work really well, you can add more sugar to the blackcurrants when cooking depending on how sharp your blackcurrants are or how sweet your tooth is.

Blackcurrant Slice
Makes 24 small biscuits

Baking tray 20cm x30cm approx
Oven 160˚C

375g blackcurrants, fresh or frozen
50g golden caster sugar

200g plain flour
200g butter
150g golden caster sugar
50g oats
125g hazelnuts
1 tsp baking powder

Place the blackcurrants and 50g of sugar in a large pan and cook on a low heat for around 45 minutes until the blackcurrants have softened and released their juices and the mixture has a thick and sticky consistency.

The best way to make the crumble mixture is in a food processor. Firstly place the hazelnuts in the bowl and pulse until finely chopped. Remove the hazelnuts and set aside, now add the flour and butter and pulse until they have the consistency of breadcrumbs. Now add the sugar, oats and hazelnuts and pulse lightly until the mixture begins to stick together in clumps.

If you don’t have a food processor this can be done by hand, you will need to chop the hazelnuts first or buy pre-chopped. Start by rubbing the butter into the sugar until they form breadcrumbs, then add the other ingredients and mix well until it starts to stick together as above.

Add half of the crumble mixture into the baking tray and spread evenly across the tray before firmly patting down, this is best done by hand. Ideally use a non stick baking tray but if you don’t have one it’s a goof idea to line it with baking paper. Now take the blackcurrant mixture and using a spatula spread it evenly over the pressed down crumble mix, if they have become a bit sticky them warm gently first. Now spread the remaining half of the flour mix on top of the blackcurrants, again pressing down firmly once the entire tray is coated.

Bake in the middle of the oven for 30-40 minutes until golden brown. Whilst warm the slice will still be quite crumbly so wait until it is fully cooled to slice it into fingers. Serve with a nice cup of tea and enjoy!

Watercress & walnut pesto

2010-03-08T19:34:00.017Z

After recently researching Watercress for a project in work I was surprised to find what a long culinary tradition we have in Britain of using watercress. I have heard it hailed as one of the natural ‘superfoods’ in recent years but it appears people as far back as the ancient Greeks were aware of how nutritious it is. Did you know gram for gram watercress contains more vitamin C than oranges, more calcium than milk, more iron than spinach and more folate than bananas? Of course I immediately vowed to eat more.

The dark green leafy plant with its distinct mustardy flavour has hardly changed since Roman times. In the UK it is farmed in mineral rich spring water in a very natural environment largely in the south east of England, and about this time of year starts to appear at farmers markets. This watercress with its vibrant colour and substantial stalks is a far cry from its insipid cousin found alongside the bagged salad in the supermarket. I came across some a few days ago and immediately made up this pesto to have with a simple bowl of pasta for lunch as I love the strong peppery flavour so much its nice to keep it simple. I plan to use the left over pesto as a topping for grilled mackerel, it can also be used in any way you’d use a basil pesto.

Watercress & walnut pesto
Makes enough pesto for roughly 4 bowls of pasta

Large bunch of watercress, 100g approx
2 cloves of garlic
50g walnuts
100ml extra virgin olive oil
50g parmesan cheese
Sea salt & freshly ground pepper

The best way to make pesto is to chop the ingredients by hand. Time consuming – yes, but also rewarding! The result is a course pesto in which all the ingredients can still be identified, most importantly in the flavour.

Wash the watercress thoroughly removing the very end of the stalks and drain, then peel and roughly chop the garlic. Using a large knife chop the watercress, garlic and walnuts until the mixture forms a course paste yet the individual ingredients are still recognisable. You can do this one ingredient at a time and add to a bowl or combine them little at a time on a large chopping board. Once chopped add the olive oil and freshly grate the parmesan into the mixture. Lightly combine and season to taste.

The quick way is to blitz in the food processor, if doing this add the first three ingredients bit at a time and pulse until roughly chopped being careful not to turn the pesto into a smooth paste. Then place the pesto in a bowl before adding the oil, freshly grated parmesan and seasoning to taste.

If storing the pesto keep in an airtight container and cover with a thin layer of olive oil. This way it will keep in the fridge for several days.

Like all food the quality of the end product here relies on the quality of the ingredients that go into making it. Use the freshest and best ingredients you can find and you won’t be disappointed!

Welsh cakes for St David's Day

2010-03-01T16:24:00.020Z

I'm very proud of my Welsh heritage and thought I'd celebrate St David's Day with more than just my usual house full of daffodils. Welsh cakes take me straight back to my childhood visits to relatives in the valleys of south Wales. In the small kitchen in the back of my great aunt's traditional back to back terrace there was always a cast iron frying pan on the stove where the little cakes would be cooking.

For a reliable recipe I turned to Delia who has a good recipe for Welsh Cakes on the Delia online website. The only difference I made was to roll out the cake dough to approximately 1cm rather than 5mm thick, as I think 5mm is too thin. You really do need to use a heavy bottom frying pan to cook the cakes as anything thinner will burn the outside without cooking them through. Once cooked sprinkle liberally with sugar and eat warm!

Fairtrade fortnight - what will you swap?

2010-02-27T20:19:00.009Z

One week into Fairtrade Fortnight and have you pledged to swap anything yet? Whether in your home or workplace if we all pledge to swap one product we use regularly such as tea, coffee or sugar for a fairtrade product it could potentially have a massive impact. I'm a big believer in treating other people as you would wish to be treated yourself, and that this should extend to the people, animals and land that produce the food we eat. So make a pledge today, be it fairtrade bananas for your banana cake or something you use everyday such as tea. I've been following the Fairtrade Foundation on Twitter and there's loads of events being held across the country to celebrate so go get involved today!

Lancashire cheese

2010-02-20T15:43:00.009Z

What better welcome home than a bowl of homemade leek & potato soup, fresh crusty bread and Lancashire cheese. There were other cheeses too picked up by my dad from various local markets, but it’s become tradition to have local 'creamy lancs' in the house when I come home, always distinguished by its waxed paper wrapping. For those that aren’t familiar it a soft creamy cheese with a smooth buttery flavour.

Over tea, as we call it up here (dinner as it’d be called it in the south) we discussed how we’d never attempted to use it in cooking, partly as our favourite way of eating it is to simply put it on a cracker topped with some homemade chutney, and partly as it never stays around long enough to be cooked with. So that’s got me thinking about how it would be best used in cooking, to be explored in a future post maybe, but for now I’m just going to enjoy it pure and unadulterated.

Green herb pancakes stuffed with mushroom & Parmesan

2010-02-16T13:19:00.019Z

Happy pancake day! I missed the opportunity to celebrate Chinese New Year and Valentines day on the blog at the weekend but didn’t want to miss today!. As much as I love traditional lemon & sugar or maple syrup I’ve been indulging my sweet tooth a little too much lately so decided to cook up a tasty lunch dish instead.

This was also partly inspired by a recent trip to Denbies Wine Estate and Vineyard. They have several shops on site, one showcasing their range of English wines and a farm shop filled with loads of great produce like as these fantastically coloured local Surrey eggs from speciality hens (speciality not specified!) and flours from Wessex Mill in Oxfordshire.

The following recipe uses wholemeal flour and button mushrooms, but other flours or fillings could be used depending on your taste, or what you find in the fridge!

Green herb pancakes stuffed with mushrooms & Parmesan
Serves 4, makes 8 medium sized pancakes & filling

For the pancakes:
125g wholemeal flour
2 eggs
300ml milk
Small handful of flat leaf parsley & chives
Sunflower or vegetable oil for frying

For the filling:
1 tbsp butter
500g mushrooms, button or similar
4 tbsp crème fraîche
4 tsp grated parmesan, extra to garnish
Sea salt & freshly ground black pepper
Salad to garnish

Oven 150˚C
Medium frying pan
Large baking tray

Firstly sieve the flour into a large bowl and make a well in the middle into which add the eggs and a little of the milk. Gradually whisk starting in the middle and bringing in a little of the flour at a time to make a thick batter. Add the remaining milk and whisk until smooth. Finely chop the herbs and add to the batter along with a good pinch of salt and a little black pepper.

Using a frying pan approximately 20cm in diameter add a good glug of oil and warm through then pour the oil out of the pan into a heatproof jug or mug and set aside for use again. Use a ladle to add 2-3 tbsp of batter into the pan and tilt quickly so it spreads out evenly. Cook the pancake on a medium high heat for around a minute until it begins to brown lightly at the edges. Using a palette knife check the underside is lightly browned then flip it over and cook for a further 45 seconds until the other side is also lightly browned. Place the pancake on a large plate or dish and repeat the process starting with the oil for the next pancake.

The pancakes can be made in advance and stored in a baking dish and be reheated in the oven or microwave, using baking paper to separate layers and to prevent them sticking. If you want to be really organised the batter can be made up to one day in advance and stored in the fridge, just make sure you re-whisk it before use.

To make the filling simply wipe clean the mushrooms and cut into quarters before adding to a large pan with the butter. On a low heat cook gently until they just begin to soften and release their juices then add the crème fraîche and parmesan and stir. Heat until warmed through and season well to taste.

Take one pancake at a time and lay several tablespoons of the creamy mushrooms in a line along the centre of the pancake. Fold over one side and tuck in, then fold over the other side and lay on a baking tray with the folded edge underneath. Heat gently in the oven on a low heat for 15-20 minutes before serving.

To serve cut each pancake roll into two halves on a slight diagonal and place one half on top of the other on the plate. Scatter the pancake with shavings of parmesan and garnish the plate with a small salad. A rocket salad with a simple balsamic dressing works well with the parmesan.

Banana & walnut loaf

2010-02-07T14:07:00.015Z

I am a big fan of bread type cakes, fruit loaves, tea bread or anything similar that contains fruit and nuts. This is a great way to use bananas that are past their best, and hopefully you’ll find most of the other ingredients in the fridge or stashed away in a cupboard somewhere. If I’m feeling in the mood for chocolate I’ll swap the walnuts for chunks of roughly chopped chocolate, only the best chocolate of course.

Banana & walnut loaf
Makes one medium size loaf

100g butter
150g soft brown sugar
2 large eggs
200g plain flour
1 tsp baking powder
2-3 ripe bananas
100g walnuts
Fresh nutmeg
Icing sugar to decorate

Oven 180˚C
Medium loaf tin
22cm x 10cm x 7cm deep, approximately a 1lb/450g loaf tin

Add the butter and sugar to a large bowl and cream together using a wooden spoon, this is much easier if the butter is at room temperature and cut into small pieces. Add the eggs to the bowl one at a time mixing well to incorporate before adding the next. Use a sieve to sift in the flour and baking powder and again mix well to combine. The mixture at this point will be rather thick and dough like.

In a separate bowl mash the bananas then add to the cake mix and fold in quickly using a metal spoon. Roughly chop the walnuts into pieces and add, along with three or four light gratings of fresh nutmeg. To make a banana and chocolate cake simply replace the walnut pieces with chunks of chocolate.

Line a medium sized loaf tin with baking paper or grease well and dust with flour. Pour in the cake mix using a spatula or similar to smooth over the surface. Bake in the middle of the oven until firm and springy to the touch for about 45 minutes to an hour. Serve as it is, with a dusting of icing sugar, or decorate with thick white icing and crushed walnuts.

Sweetcorn & polenta fritters for brunch

2010-01-20T17:05:00.011Z

Breakfast is without doubt my favourite meal. Although I love my traditional weekend egg muffins these fritters are fast becoming a favourite as they are so quick and easy to make. They’re great if you’re cooking for numbers as the batter can be made in advance, and if you’re feeling super organised even the fritters can be made in advance. Store on a large plate with baking paper between layers and under cling film so they can easily be reheated. Serve with crispy bacon or in little stacks with sausages or eggs.

Sweetcorn & polenta fritters
Makes 12-14 small fritters

50g polenta
50g plain flour
½ tsp baking powder
2 medium eggs
150ml milk
1 large tin of sweetcorn, 350g approx
2 tbsp fresh parsley, chopped
Sea salt and freshly milled black pepper

Large frying pan
Vegetable oil for frying
Kitchen paper

In a mixing bowl sift in the dry ingredients using a sieve. Make a small well in the middle and add one egg at a time, using a whisk to combine with the flour. Add the milk a little at a time until the batter is smooth, then using a large spoon fold in the drained sweetcorn, chopped parsley and season well.

In a medium sized frying pan add vegetable oil until 1cm deep and heat on a medium high heat. Gently drop a tablespoon at a time of batter into the oil, using a second tablespoon to ease it off the first if you need to. The oil should be hot enough that the batter sizzles gently but doesn’t spit.

Leave plenty of room between fritters in the pan to start with and when you can see the edges begin to turn golden use a heatproof spatula to gently turn them. Once golden on both sides remove and place on a plate lined with kitchen paper to absorb any excess oil. Fritters can be placed in a heatproof dish in a moderate oven to keep warm while you cook further batches. Enjoy!

Pea & pumpkin samosas

2010-01-09T10:46:00.019Z

I am very lucky to have home grown produce nearly all year round provided by Mr & Mrs B, my boyfriends parents. Last autumn we had a bumper crop of squash and pumpkin which we are still using, so it’s for this reason I decided to adapt the more traditional vegetable samosa recipe to use pumpkin rather than potato. I have a large batch to make for a fundraising curry night and so wanted to perfect the recipe first. As I'll have quite a few to make I've decided to use filo pastry for ease.

Pea & pumpkin samosas with cucumber & yoghurt raita
Makes 10 large or 20 small samosas

100g peas
300g pumpkin, small dice
1 onion, small dice
1 clove of garlic
5mm thick slice of ginger
1 tsp garam masala
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp tumeric
1 packet of filo pastry, 250g approx
1 egg

For the raita:
6 tbsp natural yoghurt
1 inch long piece of cucumber, grated
½ tsp cumin seeds
1 tbsp fresh coriander, roughly chopped
Sea salt & freshly ground pepper
Fresh green chillis optional

Firstly cook the peas, if using fresh peas cook for 5-6 minutes until they start to soften, if using frozen cook according to packet instructions. Once cooked drain and refresh with cold water. Prepare the pumpkin by firstly slicing into large slices, remove the seeds and the skin then chop the flesh into small evenly sized pieces. I usually use 1cm dice for this recipe. Set aside the vegetables for later use.

Place the cumin and coriander seeds in a dry pan and heat for around one minute until you can smell them roasting and they colour slightly. Using a pestle and mortar lightly crush the spices and set aside.

Finely chop the onion, garlic and ginger and place in a large pan with a splash of vegetable oil. Add the spices and cook on a low heat for 5 minutes until the onion begins to soften. Add the peas and pumpkin, mix well and cover the pan with a lid.. Cook on a low heat for 15-20 minutes until the pumpkin has softened. Transfer the vegetable mixture to a bowl and leave to cool, this can be prepared up to several days in advance and kept in the fridge.

Break the egg into a small bowl and whisk with a fork. Unwrap the filo pastry and keep covered with a tea towel or similar whilst working. Take one sheet of pastry at a time and cut into long strips. If making a standard size samosa the strips should be approximately 8cm wide, for small samosas 5cm. Using one strip at a time to start fold over the near end of the pastry strip to form a triangle, fold the triangle over on itself again, then unfold. Into the second triangle marked out on the pastry place a heaped teaspoon (or tablespoon for a large samosa) of the pea & pumpkin mix, then fold over the first triangle to form a pocket. Using a pastry brush seal the edges with the beaten egg, then continue to fold over the triangle until all the strip of pastry is used up, sealing the edges with egg. The pastry should be long enough to fold at least 3 or 4 times, use a knife to trim off excess pastry if needed.

Line a baking sheet with baking paper and place the prepared samosas onto the tray in a single layer. Place in the middle of an oven on 200°C for 10 to 12 minutes until lightly browned. Although samosas can be deep fried I prefer this method of cooking them in the oven as it is easy and healthier.

To make the raita combine all the ingredients, mix well and season to taste, Fresh green chillis can be finely sliced and added if you like it hot!

When its cold outside ... bean & vegetable chilli

2010-01-07T11:48:00.041Z

When its cold outside, and it is very cold outside today, a warming one pot meal is just what I fancy both to cook and eat. Something that can sit and simmer on the hob all afternoon, and tastes even better the day after. Following the gluttony of Christmas I'm craving healthy, warming, fresh and nutritious food and this mixed bean and vegetable chilli ticks all the right boxes. I love the fragrant flavours of fresh bay leaves and garam masala in this dish along with my favourite good quality Spanish smoked paprika.

It can be served with fluffy rice, spicy couscous, homemade wedges, creamy mash, crispy mini jackets or anything else you fancy! Last night I ate a bowl of chilli with couscous topped with plenty of fresh coriander and natural yoghurt.

Mixed bean & vegetable chilli
Serves 4

1 large onion, medium dice
2 cloves garlic, finely chopped
1 tsp smoked paprika
½ tsp garam masala
2 fresh bay leaves
1 large dried chilli
1 red pepper, medium dice
1 green pepper, medium dice
2 small carrots, finely sliced
2 medium potatoes, medium dice
4 fresh tomatoes or 1 tin of plum tomatoes, roughly chopped
1 tbsp tomato puree
500ml vegetable stock
1 large tin of mixed beans
1 small bunch of fresh coriander
Natural yogurt, creme fraiche or sour cream

Note: If garam masala isn't available use ground cumin instead, and if you don't have any dried chillis use 1 tsp of dried chilli flakes or 1 tsp of cayenne pepper.

In a large pan add a good glug of olive oil then add the onion, garlic and spices. Cook gently on a low heat for a few minutes until the onion begins to soften. Meanwhile peel, wash and chop all the vegetables into similar sized medium chunks then add to the pan. Season well and cook for 5-10 minutes before adding the tomatoes, tomato puree and vegetable stock. Cover and simmer for 20-30 minutes until the vegetables are tender.

Drain and rinse the beans then add to the pan and continue to gently simmer uncovered for a further 10-15 minutes. The chilli should have reduce to a thick rich sauce without the vegetables and beans starting to disintegrate, more liquid can be added if it becomes too thick or it can be simmered for longer to reduce further.

Before serving remove the stalks from the fresh coriander and finely chop then add to the chilli - the stalks are full of flavour! Wash and roughly chop the coriander leaves and use to garnish along with yogurt or sour cream and dust lightly with paprika.

I have used tinned mixed beans in this recipe as it's nice and easy. If you're making a larger batch you can use several tins of different beans and I sometimes add sweetcorn too. If using dried beans soak overnight to rehydrate before cooking or refer to packet instructions.

This is the kind of recipe which can be changed and adapted depending what you have lying around in the fridge or freezer. If you keep the spice and tomato to vegetable ratio roughly the same the flavours will remain true to this recipe. Vegetables which could be added or used instead of the above include courgette, mushrooms, spinach, broccoli, sweetcorn, green beans, sweet potato, squash and many more.

Recipes from 2009

2009-12-31T13:30:00.013Z

Throughout 2009 I have been regularly posting a 'recipe of the month' on the Well Seasoned website. Below are links to the twelve monthly recipes which are archived on the website under the 'Recipe Index'. The website has a link back to the blog on the right of the page.

Application form

2009-12-30T21:17:00.011Z

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The Well Seasoned Chalet Cookery Course- Terms & Conditions

All fields in the above application form must be filled in for the form to be valid. We will reply to you via email to confirm the booking within 5 working days. You will then have 5 working days to make the non-refundable deposit of £50.

Reservations and Payments
Places on the course are allocated on a first come first serve basis. A place can be provisionally reserved for five working days, over the telephone or by returning the application form by email or via the website. Confirmation of the booking is made on receipt of a non-refundable deposit of £50. This can be paid either by cheque or bank transfer. Following the payment of the deposit, the remainder of the fee must be received four weeks prior to the start date of the course. If this is not received by the due date the reservation will be deemed to have been cancelled.

Cancellations
If you wish to cancel your confirmed reservation you must do so in writing. If you cancel within the four week period prior the start of your course you will be responsible for the full payment of the remaining course fees. In these circumstances Well Seasoned will endeavour to fill the place on the course, and if we or you find an alternative booking only the deposit will be forfeited.

Well Seasoned reserve the right to cancel if faced with unavoidable circumstances, and to make alterations to our courses, dates, fees and accommodation if necessary and at our discretion. All students will be notified immediately of any changes to their forthcoming course.

Terminations
Well Seasoned reserve the right to terminate the training of any student without reimbursement of fees if the student is guilty of unreasonable or improper conduct. If this situation arises a student is not eligible for the return of fees paid.

Health & Safety
In accordance with health and safety guidelines we insist students comply with the following
o We ask you not to smoke anywhere inside the chalet.
o Excessive drinking and the use of illegal drugs is not permitted.
o We expect you to report and pay for any damages and breakages where appropriate.
o For working in the kitchen students must wear lightweight comfortable clothing, long hair must be tied back, no jewellery of any kind is to be worn, and non-slip shoes with covered toes are to be worn at all times.
o Please advise us at the time of booking of any dietary requirements or food allergies.

Insurance
Students are advised to take out their own insurance against cancellation for any reason outside their control.

Students are also advised to take out travel insurance for the duration of their stay with Well Seasoned, and to ensure they are covered for any activities they may partake in whilst on the course such as skiing or snowboarding, mountain walking, sports, etc.

Students will need to be in possession of a valid passport and appropriate visa to travel to France, and for UK nationals we advise they are also in possession of a valid EHIC card.

Property belonging to students is brought to France at their own risk. We accept no responsibility for any loss or damage. Neither do we accept liability for personal injury except as imposed by statute.

Activities

Activities on offer in resort vary and Well Seasoned cannot guarantee that any single activity will definitely be available to students during their stay. For example the glacier skiing on offer in Tignes and Val D’Isere is subject to variable opening times throughout the year and is also weather dependant.

Well Seasoned takes no responsibility for activities students partake in during free time throughout the duration of the course and their stay in France. This includes activities which Well Seasoned have helped students to arrange but which are operated by a third party.

Contact us

2009-12-30T21:15:00.005Z

I would love to hear from you with any questions you may have about the Chalet Cookery Course or Well Seasoned in general.

The best way to contact me is by email to gemma@well-seasoned.co.uk

If you would like to chat on the phone to find out more I'd happy to give you a ring, simply email me with the following details - your name, phone number, the nature of your enquiry and the time and date it would be good for me to call you!

Flights

2009-12-30T21:10:00.000Z

The price of the course includes a return transfer from Geneva airport to Tignes. We have chosen Geneva due to the large number of flights available throughout the year from a variety of airports in the UK. We have also attempted to coincide course dates with cheaper fares, hence the course does not run from Saturday to Saturday.

Students must arrive before midday on the day of arrival and depart in the afternoon a week later. We will try to help students organise their flights in any way we can and advise you to consult with us before booking flights for the purpose of arranging a transfer.

We hope you find the below information and links useful.
EasyJet fly regularly to Geneva from Bristol, London Luton, Birmingham, East Midlands, London Gatwick, Liverpool and Edinburgh.
British Airways have many flights a day to Geneva from London Gatwick and London Heathrow.
Jet2.com fly to Geneva from Leeds Bradford and Manchester
Blue Islands fly direct from Geneva to Jersey and Guernsey

Dates & prices 2011

2009-12-30T20:40:00.012Z

Please do not hesitate to get in touch if you are interested in attending any of the courses listed below, or have any questions regarding the course. If you are a group we may be able to provide for you outside of the dates below.

13th July – 20th July 2011 (Weds – Weds) - NO LONGER AVAILABLE
20th July – 27th July 2011 (Weds – Weds) - PLACES AVAILABLE
27th July – 3rd August 2011 (Weds – Weds) - PLACES AVAILABLE
3rd August – 10th August 2011 (Weds – Weds) - PLACES AVAILABLE
10th August – 17th August 2011 (Weds – Weds) - PLACES AVAILABLE

www.tignes.net

17th August – 24th August 2011 (Weds – Weds) - PLACES AVAILABLE

Please contact us for all enquiries into dates for Summer & Autumn 2011.

As of 1st January 2010 the full price per student is £645.
The cost per student if using a 10% discount offer is £580.00, please note only one discount offer is applicable per booking.

The price per student includes 6 days tuition, comprehensive training materials including a menu plan and recipe book to take away, all ingredients for cooking, all meals including continental breakfast, lunch, afternoon tea and three course evening meal with wine, 7 nights accommodation in a chalet bedroom based on 2 sharing, bed linen and towels, return transfer from Geneva airport to Tignes within a specified time frame on arrival and departure days. Well Seasoned apron and certificate of attendance.

The price does not include flights, insurance or activities in resort outside of the chalet.

Chalet accommodation

2009-12-30T20:34:00.008Z

Well Seasoned are very pleased to be working with a variety of tour operators and private individuals who provide catered chalet ski holidays in Tignes.

The Well Seasoned Chalet Cookery Course takes place in several carefully selected chalets situated in the heart of Tignes, all of which are spacious and comfortable complete with balcony or terrace and spectacular views.

Large open plan kitchens and dining areas combine for an ideal training space where you will benefit from the experience of learning in a real chalet environment. Breakfast, lunch and dinner will be eaten in the chalet, with the evening dinner party acting as a practice run for the real thing and a chance to test your presentation and hosting skills!

The chalets are very well equipped and we will provide all necessary training materials from knives to aprons, including the essential Well Seasoned Chalet Cook Book. All we ask you to bring is some lightweight comfortable clothing and non-slip shoes with covered toes for working in the kitchen.

Teaching & recruitment

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Well Seasoned have established links with many Tour Operators and Ski Companies and are constantly working towards new ones to provide you with direct contacts in the industry. Once students have successfully completed the course we will be happy to provide bespoke advice and guidance on finding employment for the season as a chalet host, providing contacts within companies we feel you would be suited to. Previous students have secured positions with Skiworld, Neilson, Esprit Ski, Ski Beat and Go Ski Meribel amongst others.

Well Seasoned are pleased to be working with Skiworld who feature Well Seasoned on their webpge Cookery courses with Skiworld. Neilson Active Holidays feature us on their webpage Cookery Schools Recommended by Neilson. Ski Total and Esprit Ski also list us within the Cookery Schools section of their skijob site

The founder of Well Seasoned and principal tutor on the Chalet Cookery Course is Gemma Taylor who has spent 8 ski seasons working in the hospitality industry. These have included 5 seasons working in France for the award winning British Tour Operator Neilson Active Holidays. Gemma has worked in chalets of all shapes and sizes also spending several seasons in a supervisory role overseeing both staff and properties across several resorts. Whilst working for Neilson she has played a key part in the training of winter overseas hospitality staff at the start of each season, also taking responsibility for the ongoing training and development of staff throughout the season. Now based in the UK Gemma works in contract and events catering alongside teaching on the course in summer.

Course content

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The Well Seasoned Chalet Cookery Course will equip students with the cookery skills to successfully run a chalet in a winter ski resort and the confidence to secure employment doing so. Each course will comprise of up to eight students taught by a tutor with a wide variety of experience in the hospitality industry and in training.

The course aim is for you to walk away confident in your ability to cook a weekly chalet menu including breakfast, afternoon tea and three course evening meal. A combination of theory, demonstration and most importantly practical cooking experience will together develop your skills through the week. We hope the relaxed and fun experience of learning to cook in the chalet kitchen whilst making friends and working as a team, will inspire in you the same love of food and passion for the job we have.

We make sure you are well prepared for all aspects of chalet life by teaching you everything from the preparation of canapés and wine appreciation, to introducing local produce and provision for special dietary requirements.

We also understand that skills such as menu planning, budgeting, ordering and time management in the kitchen are key to the successful running of a chalet. Sessions which will enable you to do all this and more are incorporated into the week to help you increase your time on the mountain once the season is underway!

Although the course does involve long hours several free mornings and afternoons have been incorporated into the schedule to enable you to take part in local outdoor activities if you wish, or simply to relax and enjoy the fantastic surroundings.

Please note we do not include a food hygiene certificate as we want to maximise the amount of hands on cooking experience through the week. Many employers now incorporate a Basic Food Hygiene Certificate into their training programme, if not it can be easily undertaken at a local college in the UK or on the internet.

Well Seasoned Chalet Cookery Course - Overview

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Now in its third year the Well Seasoned Chalet Cookery Course provides cookery training which develops your skills in a real chalet kitchen. Our wealth of experience enables you to come away with the confidence to prepare and present excellent quality food suitable for guests returning from a hard day on the slopes! We also provide all students with a recruitment service to help you find the job of your dreams for the winter season.

The course takes place in the famous ski resort of Tignes - also a thriving summer alpine resort. We hope the relaxed style of teaching combined with luxury chalet accommodation and stunning backdrop of the French Alps will inspire and excite you!

It’s not all work work work! We’ve included free time throughout the week so you can make the most of the activities on offer in resort from skiing and snowboarding on the Glaciers of Tignes and Val D’Isere to Mountain Biking, Hiking, Tennis, Golf, Football, Basketball, Volleyball and more!

Have fun browsing the website and don't hesitate to get in touch with any questions you have. We look forward to meeting many of you at the gap year & careers fairs we will be attending throughout the year.

Testimonials

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Testimonials from students 2010
'Thank you Thank you! I feel very prepared for the season and have had a great time! The course was very relaxed and informal - not as scary as I'd imagined, fun and I've learnt so much! It was helpful to have the other advice outside of the kitchen as well.' Becca
'I have had a great week - haven't stopped smiling and have learnt lots, thank you! The teachers were friendly & patient which kept us calm, making a great environment to cook in. Their experience was extremely useful.! Matt
'Amazing chalet and the course surpassed expectations - thank you!' Amy

Testimonials from students 2008-2009
'I would thoroughly recommend this course to anyone wanting to do a season in a ski resort!' Matt
'I actually think I could do the job now! ' Clare
'Everything was hands on, which is exactly what you need on a cookery course' Pete
'A genuine pleasure, I was surprised at both the level of accommodation and the high standard of teaching' Tom

Here we talk to former student Mat about setting up his own business
Go Ski Meribel, and former student and Neilson chalet host Megan about what this winter season has held in store so far .....

Tell us where you are now and what you're up to this winter .....
Mat: I am running my own chalet in Meribel, it's my first season and since doing the Well Seasoned chalet course in the summer I have been doing all the catering myself, something I would never have thought I was capable of prior to doing the course. I am finding it very enjoyable, although obviously very hard work.
Megan: I am currently in Courchevel 1650 working for Neilson as a chalet host.

What has been the best part of the season so far for you?
Mat: I think the best is yet to come, although Christmas and New Year were very good, we had a very nice family in the chalet.
Megan: The best part of the season so far has been gradually getting quicker in the chalet giving me more time on the slopes.

What made you decide on the Well Seasoned course?
Mat: It was based out in France and seemed very good value, I would recommend Well Seasoned to anyone wanting to do a season in the snow. The tutors are very professional and made the course fun as well as very informative.

Megan: I chose Well Seasoned after looking at a few different cooking courses, I decided to go for it because of the course being based in France in a ski resort for a simliar price as courses based in the UK. It made it more of an adventure!

What were you doing before the course?
Mat: I was working in the City of London as a broker, doing this has definitely changed my life for the better, plus I get to ski at least 5 times a week!
Megan: I had just left sixth form and was working as a nanny for a family where I live.

What's your favourite recipe you learnt to cook on the course and have been cooking since?
Mat: Chicken wrapped in Parma Ham and stuffed with goats cheese, its now a firm favourite on my chalet menu !!
Megan: Chocolate brownies!!!! LOVE THEM!! also the yogurt cake... amazing!!

Can you tell us about your hopes for the future?
Mat: Another year another chalet ?? Crystal Ski, watch out, here comes Go Ski Meribel
Megan: Hopes for the future... no idea at the moment ... but another winter season would be sweet!!

A big thanks to Megan & Mat for these interviews. For more information on the companies they work for see www.goskimeribel.com and www.neilson.co.uk
Interview conducted with Mat Wiggett & Megan Algar January 2009.

Recipe Index

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This page is not yet available but will be soon! To view past blog posts and recipes see the blog archive to the right.

Tignes in summer

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Tignes in summer is a beautiful and inspiring place for work and play. On the Well Seasoned Chalet Cookery Course you have the chance to learn a new skill whilst enjoying the French Alps and all they have to offer. We’ve included plenty of time off from cooking so you can make the most of the activities available in resort including Mountain Biking, Hiking, Tennis, Golf, Football, Basketball, Volleyball, Beach Volleyball and lots more.

Tignes is a totally different place in summer from winter, with the nursery slope next to the lake being replaced by tennis courts, a football pitch, a skate park and all the above activities. On the lake it is possible to hire sailing boats, windsurfers, canoes, rowing boats and pedalos.

If its skiing or snowboarding that interest you there will be plenty of time to visit the glaciers of Tignes and Val D'Isere during your stay. They both offer fantastic summer skiing with many lifts and runs available as well as a snowpark and race training. We will be happy to help you organise any activities that interest you where possible. Remember to bring along any appropriate equipment and clothing, equipment hire may also be available in resort.

Tignes hosts a range of events through the summer months which in recent years has included a stage of the Tour De France 2007, The French Championship Beach Volleyball Tournament, The Euro beach Soccer League and the Pro-Am International Ski Golf.

For more information about the resort of Tignes visit the website www.tignes.net, for Val D'Isere see the following link www.valdisere.com

About

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My name is Gemma and I write the Well Seasoned food blog as part of the Well Seasoned website. In 2008 I founded the Well Seasoned Chalet Cookery Course which takes place in France throughout the summer months and on which I am a tutor. The course is specifically designed for people who want to gain the skills to work as a chalet chef in a traditional alpine chalet for the winter season. For more information see the Chalet Cookery Course pages.

Now a little more about me for anyone who's interested. I love to cook food, eat food, share food, read about food, photograph food and talk about food. I spent many years living in France in the winter where I worked as a chalet chef and area manager, and where I could indulge both my passion for cooking and snowboarding on a daily basis! Now based in the UK I work in contract and events catering alongside teaching on the course in summer.

My first experience of food writing and styling came when working on a core menu and chalet cookery manual for Neilson Active Holidays to be used across their chalet programme. In the last few years I have written, photographed and designed the Well Seasoned Chalet Cook Book which is used on the cookery course and students take away with them. I have developed and delivered training for chalet chefs for Neilson and Well Seasoned. I am also a closet computer geek which comes in handy.

I hope this blog will enable me to develop my own interest and skill in food styling and photography, showcase recipes from the Chalet Cook Book, and share some of my favourite recipes both begged and borrowed. I also have an enthusiasm for healthy food made from local, seasonal and sustainable produce which I hope to further explore. Enjoy!

I can be contacted at gemma@well-seasoned.co.uk

All images used on this site and the Well Seasoned website are copyright Well Seasoned 2008-11. If you wish to reproduce either images or text from either of these sites please contact gemma@well-seasoned.co.uk

Copyright Well Seasoned 2008-2011