Slow Cooker Shredded Pork 9

TOTAL TIME:10 hr 10 min Prep: 10 min Inactive Prep:-- Cook:10 hr YIELD:8 servings LEVEL:Easy INGREDIENTS 1 (15-ounce) can tomato sauce 3 tablespoons chili powder 3 tablespoons light brown sugar 2 teaspoons ground coriander 1 teaspoon ground cumin 1 (3-pound) pork shoulder (or butt), trimmed of excess fat Kosher salt and freshly cracked black pepper 5 cloves garlic, minced or grated 2 yellow onions, diced 1/4 cup fresh lime juice DIRECTIONS Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days. Per serving: Calories 280; Total Fat 10 grams; Saturated Fat 3 grams; Protein 33 grams; Total Carbohydrate 13 grams; Sugar: 7 grams; Fiber 3 grams; Cholesterol 101 milligrams; Sodium 567 milligrams

Honey-roasted duck with creamed cauliflower GEG 1

Ingredients 1.6kg ducks 2 sprigs thyme 2 bay leaves 4 tbsp honey 2 bunches watercress For the creamed cauliflower 1 head cauliflower, broken into small florets 2 shallots, finely sliced knob of butter 4 tbsp double cream For the garlic crisps 6 garlic cloves 300ml milk vegetable oil, for frying Method Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray. Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium – cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins. Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm. For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil. Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon. To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.

Chicken tikka wraps HUTUCH

Ingredients ¼ cucumber, halved and sliced ¼ iceberg lettuce, shredded 2 spring onions, sliced handful mint leaves, torn 4 plain small naan bread 140g pack cooked chicken tikka pieces natural yogurt to serve
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Method Toss all the salad vegetables together. Heat the naan breads in the microwave on Medium for 1 min until puffed up. Remove the breads. Tip the tikka pieces into a bowl and give them a quick blast in the microwave to heat through. Split the breads in half and stuff with th

Chococcino cake ZALUU

Ingredients For the sponge 200g soft, butter, plus extra for greasing 1 tsp baking powder 85g good-quality cocoa powder, such as Cafédirect or Green & Black's 140g self-raising flour 200g golden caster sugar 4 eggs 2 tbsp milk For the filling and icing 2 x 250g tubs mascarpone 85g golden caster sugar 4 tbsp very strong coffee (see tip below) 50g dark chocolate, for grating
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Method Heat the oven, line the tins and make the sponge as described in the 'goes well with' recipe, sifting the cocoa powder with the flour and baking powder. For the filling, beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve.

Mango-A-Go-Go® Smoothie Irlee

These mangos will get you movin’!Are you the president of the Mango Appreciation Society? Do you count mangos to fall asleep? Then welcome to paradise. We blend heaps of mangos and passion fruit-mango juice topped off with pineapple sherbet to make your dreams come true.


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Leftover veg & orange cake TANGARAG 1

Ingredients 200g butter, melted, plus extra for greasing 140g sultanas or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground ginger 1 tsp bicarbonate of soda 4 large eggs, beaten with a fork 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated 200g icing sugar or fondant icing sugar few crushed white sugar cubes
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Method Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins. Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin. Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.

Welsh cakes ongots

Ingredients 225g plain flour 85g caster sugar ½ tsp mixed spice ½ tsp baking powder 50g butter, cut into small pieces 50g lard, cut into small pieces, plus extra for frying 50g currants 1 egg, beaten splash milk Method Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Festive fruit & nut cake Gurav

250g butter, at room temperature 140g light muscovado sugar 6 large eggs, beaten 280g plain flour 85g ground almonds 2 tsp ground ginger 2 tsp ground cinnamon 700g luxury mixed fruits (including raisins, currants, sultanas, mixed peel and glace cherries) 3 tbsp dark rum 140g white marzipan, diced For the florentine topping 50g each whole skinned hazelnuts and blanched almonds 85g each Brazil nuts and flaked almonds 140g whole glacé cherries 100g golden syrup To decorate 1 metre of wide ribbon Method Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer. Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours. While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil. Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.) To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Gluten-free lemon drizzle cake HEN 1

Prep:30 mins Cook:40 mins Including cooking potato Skill level EasyServings Serves 8 - 10 With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato! Ingredients 200g butter, softened 200g golden caster sugar 4 eggs 175g ground almonds (to make it nut free see below) 250g mashed potatoes zest 3 lemons 2 tsp gluten-free baking powder (Supercook does one) For the drizzle 4 tbsp granulated sugar juice 1 lemon Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing. Method

Beetroot houmous haan

Ingredients 500g raw beetroot, leaves trimmed to 1 inch, but root left whole 2 x 400g cans chickpeas, drained juice 2 lemons 1 tbsp ground cumin yogurt, toasted cumin seeds, mint and crusty bread, to serve
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Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool. Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

Beetroot houmous Munh

Ingredients 500g raw beetroot, leaves trimmed to 1 inch, but root left whole 2 x 400g cans chickpeas, drained juice 2 lemons 1 tbsp ground cumin yogurt, toasted cumin seeds, mint and crusty bread, to serve Method Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool. Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

Lunchbox snacks ZURH

Ingredients bean dip with veggie sticks raspberry banana smoothie cinnamon custard plums apricot yogurt granola pots carrot & pineapple muffins (all ingredients for recipes below)
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Method Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper - wrap in a damp piece of kitchen paper to stop them drying out (serves 1). Raspberry banana smoothie Whizz 85g raspberries together with 1 chopped banana and 150ml orange juice until smooth (serves 1). Cinnamon custard plums Put 1 tbsp honey, 1 tsp butter, 2 quartered plums, few drops vanilla extract, pinch ground cinnamon and 2 tsp water in a dish. Cover with cling film, pierce, microwave for 3 mins on High. Once cooled, put fruit in a container and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1). Apricot yogurt granola pots Mix 200g oats, 2 tbsp honey and 1 tbsp sunflower oil in a baking tray. Spread out and bake at 200C/180C fan/ gas 6 for 7 mins. Stir, bake for 7 mins more. Cool. Mix with 150g dried fruits (enough for 8 servings). For one serving, mix 100ml natural yogurt with 1 tbsp sugar-free apricot jam in a container. Store granola in an airtight container and portion into a small bag when packing lunchbox. Carrot & pineapple muffins Sift together 140g self-raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g sunflower seeds. Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds. Bake at 200C/ 180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool (makes 12).

Classic pancakes Saytan

Ingredients 100g plain flour 1 large egg 300ml milk oil or melted butter, for frying Buy Ingredients
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Method Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk. Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside. Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way. If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

Oatmeal raisin cookies Hool

Ingredients 100g raisins 150ml vegetable oil 200g golden caster sugar 1 large egg, beaten 1 tsp ground cinnamon 1 tsp vanilla extract 140g plain flour ¼ tsp bicarbonate of soda 300g oats Method Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid. Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins. Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

Welsh rarebit muffins GAL 1

Ingredients 225g self-raising flour 50g plain flour 1 tsp baking powder ½ level tsp bicarbonate of soda ¼ tsp salt ½ level tsp mustard powder 100g strong cheese, half grated, half cubed 6 tbsp vegetable oil 150g Greek yogurt 125ml milk 1 egg 1 tbsp Worcestershire sauce Method Heat oven to 200C/fan 180C/gas 6. Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl. In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce. Combine all the ingredients and divide between the muffin cases in the muffin tin. Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack. What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.

Honey-roasted duck with creamed warrior 1

Ingredients 1.6kg ducks 2 sprigs thyme 2 bay leaves 4 tbsp honey 2 bunches watercress For the creamed cauliflower 1 head cauliflower, broken into small florets 2 shallots, finely sliced knob of butter 4 tbsp double cream For the garlic crisps 6 garlic cloves 300ml milk vegetable oil, for frying
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Method Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray. Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium – cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins. Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm. For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil. Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon. To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.

Marathon burritos ninja

Ingredients For the rice 300g brown rice ½ small pack coriander, chopped juice 1 lime For the black beans 1 tsp olive oil 2 garlic cloves, crushed 1 tbsp chipotle paste 2 tbsp ground cumin 1 tbsp brown sugar 1 tbsp cider vinegar 2 x 400g cans black beans, drained and rinsed 400g can chopped tomatoes For the salsa and guacamole 2 large tomatoes, chopped 1 red onion, finely chopped ½ small pack coriander, chopped juice 2 limes 2 avocados, stoned and peeled To serve large wholemeal tortilla wraps, natural yogurt, lime halves to squeeze over and grated cheddar (optional) Method Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice. For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened. For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.

As-you-like-it tortilla Soligdson

ngredients 6 eggs 2 tsp pesto, or 1 tsp mustard or harissa, or 2 tbsp fresh chopped herbs of your choice large handful leftovers such as grated cheese, chopped ham, chorizo, sliced sausage, cooked bacon rashers, tuna or smoked salmon 3 spring onions, finely chopped 125g cooked pasta or 200g chopped cooked potato handful veg such as frozen spinach or peas, canned corn, roasted peppers, fried courgettes or mushrooms 1½ tbsp vegetable oil tomato salad, to serve (optional) Method Beat the eggs with seasoning and your chosen background flavour, then add your leftovers. Stir in the spring onions and pasta or potatoes with your selected veg. Turn on the grill to high. Heat the oil in a medium non-stick frying pan and tip in the egg mixture. Cook gently for 10 mins over a low heat until three-quarters set, then flash under the grill to set the top. Serve with a simple tomato salad.

Tomato consommé with Lancashire cheese on toast Tugsudhgui

Ingredients For the tomato consomme 3kg ripe plum tomatoes, quartered 175ml white wine 750ml tomato juice 3 garlic cloves, sliced 2 large shallots, finely diced 2 tsp salt 1½ tsp caster sugar fresh picked herb leaves and small sprigs, such as chervil, baby basil, baby sorrel, snipped chives and small salad leaves, to serve For the marinated tomatoes 18 baby plum tomatoes, peeled squeeze lemon juice ¼ tsp icing sugar 2 tsp olive oil, plus extra for drizzling For the cheese on toast 25g butter, plus an extra 15g 25g plain flour 100ml milk 175g Lancashire cheese, such as Leagram's organic, grated 1 medium egg yolk 100ml pale ale, such as Bowland Brewery Sky Dancer ½ tsp English mustard 2 tsp Worcestershire sauce 6 slices medium white bread from a sliced loaf, crusts removed, each slice halved lengthways into rectangles approx 3½ cm wide x 9cm long Method Put the tomatoes for the consommé into a very large saucepan. Add the remaining consommé ingredients, except the herbs and leaves, then simmer on a low heat for 2 hrs. Line a large sieve with cheesecloth. Set it over a very large bowl, then carefully pour the liquid through. Leave to slowly drain but, to ensure the consommé stays clear, do not press tomatoes. Set aside. (The tomatoes can be puréed to make a sauce for pasta, then frozen for later use.) Put tomatoes for marinating into a small bowl. Squeeze over a little lemon juice, dust with the icing sugar and 2 pinches of salt, then pour over the 2 tsp oil. Marinate briefly while you prepare the cheese on toast. Heat oven to 200C/180C fan/gas 6. Melt the 25g butter in a medium pan, add the flour, then stir for 2-3 mins over a low heat to cook the flour. Remove from heat, then gradually stir in milk. Return to the heat and stir briefly until thickened to a thick paste. Stir in the cheese, beating well until it has melted to a smooth paste. Take off the heat, beat in the egg yolk, then set aside. In a small pan, bring the ale, mustard and Worcestershire sauce to a boil, then bubble over a high heat for 8-10 mins until reduced to a thick consistency (you should have about 1 tbsp thick liquid). Stir this into the cheese mixture, cover and cool. Melt the 15g butter. Brush one side of each bread slice with the butter, lay them on a baking sheet, butter-side up, then season with salt. Bake for 10-12 mins until golden and crisp. (Both sauce and toasted bread can be prepared a day ahead. Chill sauce until required, keep toast wrapped in foil.) To serve, heat the grill. Spread the cheese mix thickly and evenly over each slice of toast (you will have some left over for another time), then lay them on a baking tray. Grill until golden. Meanwhile, gently heat the consommé. Place 3 marinated tomatoes in the bottom of each serving bowl. Scatter a few herbs on top of the tomatoes, then drizzle around a little olive oil. Pour in enough consommé to just cover the tomatoes, then scatter over a few more herbs and leaves. Serve with the hot cheese on toast on the side.

Lancashire hotpot CLOSED 3

Ingredients 100g dripping or butter 900g stewing lamb, cut into large chunks 3 lamb kidneys, sliced, fat removed 2 medium onions, chopped 4 carrots, peeled and sliced 25g plain flour 2 tsp Worcestershire sauce 500ml lamb or chicken stock 2 bay leaves 900g potatoes, peeled and sliced Method Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys. Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

Lemony radish & fennel salad Shargal

Ingredients 2 bunches leafy breakfast radishes 1 unwaxed lemon 2 shallots, finely sliced into rings 2 fennel bulbs 5 tbsp olive oil Method Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad. Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.

Slow-cooked rabbit stew Aluurchin

Ingredients 140g prunes 50ml brandy 50g soft brown sugar 2 rabbits, jointed plain flour, for dusting 1 tbsp vegetable oil 3 rashers smoked streaky bacon, sliced into thin strips 2 carrots, chopped 1 onion, chopped 2 celery sticks, chopped 1 garlic clove, crushed 2 thyme sprigs 1 bay leaf 150ml red wine, the best you can afford 250ml chicken stock chopped parsley and wild rice, to serve Method Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak. Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour. Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Chilli con carne GERLELT

Ingredients 1 tbsp oil 1 large onion 1 red pepper 2 garlic cloves, peeled 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 500g lean minced beef 1 beef stock cube 400g can chopped tomatoes ½ tsp dried marjoram 1 tsp sugar 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with soured cream and plain boiled long grain rice.

Strawberry rose Eton mess HURSH

Ingredients 8 shop-bought meringue nests 600ml pot double cream 2-4 tbsp rosewater, or to taste (it varies in strength so taste as you go) 500g strawberries, hulled and quartered rose petals (from the garden, not the florist), to serve (optional)
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