One list five meals: Warm Salad with Cheesy Garlic Bread
8 small sweet potatoes
4 fat duck legs
1 tsp of cinnamon
1 tsp of all spice
4 tsp of honey
A small dash of rapeseed oil
2 onions, sliced
4 sprigs of thyme
200 mls of white wine
Sear the duck legs in a pan over a medium heat until the skin turns golden and starts to give out some oil.
Once they are cool enough to handle rub with the honey and spices.
Chop each of the sweet potatoes in two and toss them in a little oil.
Place the potatoes, onions and duck into an oven proof dish. Add the sprigs of thyme and season everything.
Place into a medium oven for 40 minutes.
After this time toss the contents then add the wine and place back in for another 30 minutes or so until the potatoes are soft and the duck is cooked through.
A dash of rapeseed oil
1 large head of cauliflower, broken into florets
½ tsp of nutmeg
4 smoked haddock fillets, I use the undyed haddock
300 mls of milk
4 cloves of garlic, very finely chopped
A bunch of parsley, chopped
150g of parmesan, grated
2 tbsp of creme fraiche
This is a hearty, warming winter dinner.
Toss the cauliflower in the oil, nutmeg and add half of the garlic.
Place into an oven proof dish and bake at 200 degrees for 20 minutes, stirring halfway through.
In the meantime place the haddock into a deep pan and pour the milk over it.
Add the remaining garlic and bring to the boil. Leave to bubble uncovered for about eight minutes, until it is flaking and opaque.
Remove the fish from the pan and turn down the heat. Stir in three quarters of the parsley and creme fraiche and allow to simmer until it thickens slightly.
Sprinkle the cheese over the cauliflower and place under a grill until it has melted.
Serve the cauliflower on the side of the fish and pour some of the sauce over the top. Sprinkle with some remaining parsley.
2 onions, finely chopped
A dash of olive oil
4 cloves of garlic, finely chopped
1 red pepper, de seeded and cubed
500g of mince meat
100g of chorizo, cut into small cubes
1½ tsp of chilli powder
1 tsp of ground cumin
1 tsp of honey
2 tbsp of tomato purée
1 tin of tomatoes
Bulgar wheat for 4 or rice
A bunch of coriander, chopped
Sauté the onions slowly in a dash of olive oil until they are translucent.
Add the garlic and pepper, continue to sauté until the garlic is about to change colour.
Add the mince meat and stir until the meat is browning.
Now stir in the chorizo, chilli powder, cumin, honey and tomato purée.
Add the tin of tomatoes and leave to bubble away on a low heat for about 15 minutes. Taste and season.
If it begins to thicken too quickly add a little water.
Cover the bulgar wheat in cold water and allow to come to a boil. Boil until it is soft then drain.
Serve the chilli over the bulgar wheat and sprinkle with the coriander.
A dash of olive oil
1 onion, chopped
4 eggs
1 tbsp of white wine vinegar
200g of chorizo
550g of new potatoes, boiled, cooled and cut into bite size cubes
1 red chilli, de seeded and finely chopped
A bunch of parsley, chopped
Heat a small dash of oil and sauté the onion and chilli until the onion is turning translucent.
While the onion is cooking boil water in a small saucepan. Add the vinegar and two pinches of salt.
Crack the first of your eggs onto a saucer. Swirl the boiling water with a wooden spoon to create a slight tornado like affect in the centre.
Gently drop the egg from the saucer into the middle of the swirling water. Cook for about 3 minutes for a runny yolk.
Remove with a slotted spoon and leave to rest on a warm plate while you repeat the process with the other three eggs.
Once the onion is ready add the potato cubes, fry until they are turning golden.
Add the chorizo and parsley. And serve with a poached egg on top.
400g of new potatoes
1 tbsp of wholegrain mustard
5 tbsp of olive oil
1 tsp of honey
Zest of 1 lemon
Baguette for 4
2 cloves of garlic, very, very finely chopped
1 tbsp of soft butter
A bunch of parsley, finely chopped
50g of cheddar cheese, grated
½ small cucumber, thinly sliced
A handful of radishes, thinly sliced
Boil the potatoes until soft, drain and set aside to cool slightly. Cut into cubes.
While the potatoes are boiling whisk together the mustard, olive oil, lemon juice and honey. Taste and season.
Mash together the butter, garlic and parsley. Spread it on the baguette and place under the grill, sprinkle with cheese after about a minute and leave back under the grill until the cheese has melted.
Toss the warm potato, the cucumber and radish in the dressing and serve with the garlic bread.
