Beef and barley stew
Serves 4–6
We’re both big fans of barley and think it isn’t used enough. A real winter warmer, this stew tastes even better the next day, so make plenty and treat yourself. The sweetness of the leeks and cabbage marry perfectly with the meltingly tender meat to make a truly mouthwatering bowlful of goodness.
- 2tbsp olive oil or dripping
- 500g braising or stewing steak, cut into chunks
- 1 large onion, diced
- 2 celery sticks, sliced
- 2 large carrots, sliced into
- slim rounds
- 200g swede, diced
- 3 garlic cloves, chopped
- 3tbsp tomato purée
- 100ml red wine
- 3 bay leaves
- 75g barley
- 1.2 litres beef stock
- 2 leeks, cut into rounds
- ½ green pointed cabbage, shredded
- Salt and black pepper
To serve
- a few dill or parsley sprigs, finely chopped
Heat the olive oil or dripping in a large saucepan or flameproof casserole dish. When it’s hot, add the beef and sear it on all sides, then transfer it to a plate.
Add the onion, celery, carrots and swede to the pan and sauté over a medium heat until they have taken on some colour. Add the garlic and stir for a couple of minutes, then stir in the tomato purée. Continue to stir for another two to three minutes until the raw taste of the tomato purée has been cooked out.
Pour over the red wine, bring to the boil and deglaze the base of the pan thoroughly, scraping up any sticky bits. Put the beef and any juices back in the pan and add the bay leaves and barley.
Season with plenty of salt and pepper.
Pour in the beef stock. Bring to the boil, then turn down the heat and cover the pan. Leave to simmer for an hour, by which time the beef should be tender and the barley cooked through.
Add the leeks and cabbage, pushing them into the liquid, then cook for another 20 minutes or so until they are tender. Check the seasoning, then serve the stew with a sprinkling of dill or parsley.
Recipe from The Hairy Bikers’ Ultimate Comfort Food by Si King and Dave Myers, £25, Seven Dials.
Tomato soup with cheesy dumplings
Serves 4
My mam used to serve canned tomato soup with fried cheese sandwiches. This is a refined version and if I do say so myself, twice as tasty as my mother’s was and a bit better for you – it’s nice and not-so-naughty. We’ve added sweet potato, a pinch of cinnamon and some herbs for extra deliciousness and who doesn’t love a dumpling? A perfect combo, I think. (Dave)
- 1tbsp olive oil
- 25g butter
- 1 large onion, finely chopped
- ½ sweet potato, peeled and diced
- 3 garlic cloves, finely chopped
- ½tsp ground cinnamon
- 1 large tarragon sprig
- 1 large basil sprig
- 2 x 400g cans of chopped tomatoes
- 500ml vegetable or chicken stock
- Pinch of sugar (optional)
- 50ml single cream (optional)
- Salt and black pepper
For the dumplings
- 125g breadcrumbs
- ½tsp baking powder
- 75g hard cheese (Parmesan or a very mature Cheddar) grated
- 1tsp mustard powder
- 1tsp dried oregano
- 1 egg
- 50g ricotta or cream cheese
To serve
- 25g Cheddar cheese, grated
- A few basil leaves
Heat the olive oil and butter in a large saucepan. Add the onion and sweet potato and cook them lightly over a gentle heat until the onion is soft and translucent.
Add the garlic and cinnamon, stir for another minute or so, then add the herbs, tomatoes and stock to the pan. Season with plenty of salt and black pepper.
Bring to the boil, then turn the heat down, cover the pan and leave to simmer for 20 minutes.
Remove the tarragon and basil, then blitz the soup until smooth, using a hand or jug blender. Taste for seasoning and add a pinch of sugar if you feel it is necessary.
You can also add the cream at this stage if you think the soup needs it.
While the soup is simmering, make the dumplings. Put all the ingredients in a bowl and season with plenty of salt and pepper.
Mix thoroughly and form into eight balls. They will seem quite firm at this stage.
Drop the cheesy dumplings into the soup and cover the pan. Simmer for about 10 minutes, until the dumplings have swelled a little and are cooked through.
Serve the soup garnished with a sprinkling of cheese and a few basil leaves.
Recipe from The Hairy Bikers’ Ultimate Comfort Food by Si King and Dave Myers, £25, Seven Dials.
Spinach and four-cheese lasagne
Serves 4–6
Nothing beats a good lasagne in the comfort stakes and the combination and balance of the cheeses really delivers on flavour. Top tip here is to make sure the vegetables are as dry as possible as you don’t want a soggy lasagne. Drain the spinach and tomatoes well and make sure the courgette steams off most of its moisture. A real feast of a dish.
- 250g cherry tomatoes, quartered
- ½tsp dried oregano
- 12 lasagne sheets
- 150g Taleggio cheese, roughly torn
- 100g mozzarella, roughly torn
- Basil leaves, shredded
- For the Béchamel sauce
- 800ml milk
- 1 slice of onion
- 2 bay leaves
- 60g butter
- 60g plain flour
For the spinach filling
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 large courgette, coarsely grated
- 2 garlic cloves, finely chopped
- 750g frozen whole leaf spinach, defrosted and drained
- 50g ricotta
- 75g Parmesan, finely grated
- Zest of ½ lemon
- A few rasps of nutmeg
For the breadcrumb topping
- 25g fresh breadcrumbs
- 25g Parmesan, grated
- ½tsp oregano
- Basil leaves, shredded
- 1tbsp olive oil
First make the Béchamel. Heat the milk with the onion and bay leaves. Bring up to boiling point, then remove the pan from the heat and leave to cool and infuse, then strain. Melt the butter in a saucepan and add the flour.
Stir to combine into a roux, then continue to cook and stir for several minutes to cook out the raw flavour of the flour. Add the milk to the roux, a ladleful at a time, and stir until the milk is completely combined between each addition and you have a smooth sauce.
Put the cherry tomatoes in a sieve or colander and sprinkle them with salt, then leave them to drain for at least 20 minutes. Sprinkle with the oregano.
To make the spinach filling, heat the olive oil in a sauté pan or frying pan and add the onion. Cook until soft and translucent, then add the courgette and cook until it has reduced down.
Stir in the garlic and cook for another minute, then set aside to cool. Roughly chop the spinach and squeeze out as much liquid from it as you can. Add it to the onion and courgette mixture, then add the ricotta, Parmesan, lemon zest and nutmeg. Season with salt and pepper, then stir to combine.
To make the breadcrumb topping, mix the breadcrumbs, Parmesan, oregano and basil together, then drizzle over the olive oil. Toss lightly.
To assemble, spread a small ladleful of the béchamel sauce over the base of a rectangular ovenproof dish. Place three lasagne sheets on top, followed by another ladle of the Béchamel. Spread a third of the spinach mix over the top and sprinkle over a few of the chopped tomatoes, followed by a quarter of the Taleggio.
Top with another layer of lasagne sheets and repeat until you have three layers. Add a top layer of lasagne, then pour over the remaining Béchamel.
Sprinkle over the remaining Taleggio, the mozzarella and a few basil leaves, then top with the breadcrumb mixture.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Bake the lasagne in the oven for 40–45 minutes until the top is brown and bubbling. Remove from the oven and leave to stand and settle for 10-15 minutes before serving.
Recipe from The Hairy Bikers’ Ultimate Comfort Food by Si King and Dave Myers, £25, Seven Dials.
Shepherdess Pie with Potato & Parsnip Mash
Serves 4
This vegan shepherdess pie is made with chunky pea and fava protein mince. Lentils add extra protein. It’s topped with a fluffy potato and parsnip mash. Baked till golden. It’s a cosy dinner everyone will love.
- 750g potatoes
- 500g parsnips
- 125g pea & fava protein mince
- 2 onions
- 2 carrots
- 4 garlic cloves
- A handful of thyme leaves
- 400g tin of green lentils
- 400g tin of chopped tomatoes
- 1-2tbsp brown rice miso paste
- 2tbsp tamari
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with cold water. Peel the potatoes and parsnips then chop them into bite-sized chunks. Slide the veg into the pan and add a pinch of salt.
Place the pan on a high heat, cover with a lid, and bring to the boil. Reduce the heat and simmer for 20 minutes, until the veg are tender.
Meanwhile, fill and boil your kettle. Tip the pea and fava protein mince into a large, heatproof bowl and add a pinch of salt.
Pour over one litre of hot water from the kettle. Set aside to soak for 10 minutes, then drain.
While the mince soaks, peel and finely chop the onions and carrots. Peel and thinly slice the garlic cloves. Pick and roughly chop the thyme leaves.
Drizzle 1tbsp oil into a large pan and warm it over a medium heat. Slide in the onions, carrots, garlic and thyme and add a good pinch of salt and pepper. Fry the vegetables for eight minutes, stirring occasionally, until glossy.
Drain the lentils and add them to the pan with the drained mince. Pour in the chopped tomatoes and top up with 200ml hot water from the kettle. Add 1tbsp brown rice miso paste and 2tbsp tamari.
Stirwell, then cover, bring to a simmer and cook gently for eight to 10 minutes, until the sauce has thickened.
When the potatoes and parsnips are tender, drain them well and tip them back into the pan. Allow to steam dry for a few minutes, then season with salt and pepper and mash well. You can add a splash of non-dairy milk for a creamier texture, if you have some.
Taste the veggie filling and add more miso, salt or pepper, if you think it needs it. Spoon the filling into an ovenproof dish and level out with a spoon.
Scoop the mash over the top and then use a fork to rake it. Slide the dish into the oven and bake for 20-25 minutes, until golden brown and bubbling.
Divide the shepherdess pie between warm plates or bowls, and serve with green vegetables on the side.
Recipe from abelandcole.co.uk
Macaroni Cheese
Serves 6
- 500g macaroni
- 1tbsp butter
- 1tbsp flour
- 2 cups whole milk
- 3/4 cup Cheddar cheese
- 3/4 cup cream cheese
- 3/4 cup Parmesan cheese
- 1tsp mustard
- Stale bread (approximately 75g)
- 100g chopped bacon (optional)
Preheat oven to 200°C. Add water and salt to a pan and bring to the boil. Add the pasta and boil until it is half cooked, then drain the pasta.
Melt the butter in a medium saucepan and add the flour.
Mix well. Slowly add the milk while stirring (add in around a quarter at a time).
Add in the cheeses, leaving a little bit aside for the topping, and continue to mix together until the cheese has melted.
Add the mustard and mix into the sauce well.
Add the pasta to the sauce and
mix until all the pasta has been covered. Place into an ovenproof dish and sprinkle the top with the leftover cheese.
Cook for 20-30 minutes (it will need another 10 once the crumb has been added).
Roughly chop the stale bread and place into the hand blender chopper attachment. Chop to make breadcrumbs.
Fry the chopped bacon in a pan and once cooked, add in the bread crumbs. Continue to cook until the bread is golden in colour.
Add to the top of the macaroni cheese and put back in the oven for another 10 minutes.
Recipe from dualit.com
Grilled cheese with fig preserves, sage, prosciutto and brie
Serves 2
Grilled cheese is one of life’s simpler pleasures, but that doesn’t mean it can’t be improved upon. This updated version is made with luscious Brie, salty prosciutto, and the grounding sweetness of figs. Make sure to choose a sturdy, crusty bread, such as a sourdough or ciabatta, that can stand up to grilling. A cast-iron pan will help you get a golden brown crust that tastes as good as it looks. This gourmet grilled cheese can be cut into wedges for hors d’oeuvres or accompanied by a salad for an effortless dinner.
- 4 slices hearty bread, such as sourdough or ciabatta
- 2tbsp olive oil
- 1⁄4 cup fig preserve
- 4oz Brie cheese, rinds removed
- 1tbsp chopped fresh sage
- 4 slices prosciutto
Preheat a medium cast-iron frying pan over medium-high heat. Brush slices of bread with olive oil on both sides. Lay two of the bread slices on a cutting board. Spread half of the jam on one slice of bread. Top with half of the Brie, half of the sage and another slice of bread. Repeat with the remaining ingredients for second sandwich.
Grill each sandwich on both sides until the cheese is melted and the jam is warmed through. Carefully open the sandwich and place the prosciutto into the grilled cheese. Repeat with the second sandwich. Cut thesandwiches in half and serve immediately.
Recipe from STAUB, zwilling.com/uk/the-staub-cookbook
Spaghetti alla Bolognese
Serves 4
This rich, thick and tomatoey spaghetti bolognese is delicious and rich in flavour. Bolognese straight from the heart of Naples.
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 2 cloves of garlic, crushed
- 500g minced beef
- 80g pancetta, diced
- 150ml red wine
- 2tbsp tomato puree
- 1 beef stock cube
- 1tsp dried oregano
- 2x 400g cans plum tomatoes
- Salt and ground black pepper
- 150g flat mushrooms, diced
- 400g spaghetti
- Basil and Parmesan to serve
Heat the oil in a heavy-based frying pan and soften the onion, carrot and celery. Add the garlic, cook for a minute more.
Turn up the heat, add the beef and pancetta to the pan and cook until lightly browned. Stir in the mushrooms then pour over the wine and bubble until reduced by half.
Add the tomato puree, crumbled stock cube, oregano and tomatoes with their juice, breaking them down with the back of a spoon, cover and simmer very gently for 1.5 to two hours, adding the mushrooms halfway through cooking.
Ten minutes before the sauce is finished, cook the spaghetti in salted boiling water. Drain, then and stir in the sauce. Serve topped with sauce, basil and Parmesan.
Recipe by Napolina
Chicken tikka masala
Serves 4
You can really do so much with a chicken tikka masala to make it just right for your taste preferences. Some are very sweet and creamy. Others are more on the savoury side with less cream. Whatever your preference, you will get it here. Just taste as you go and adjust. Chicken tikka masala is usually a deep red colour, which is done with red food colouring. The colouring adds little to no flavour, so leave it out if you aren’t bothered about eating a glowing red curry. I didn’t add any food colouring in the photograph below.
- 4tbsp ghee or rapeseed (canola) oil
- 2 onions, finely chopped
- 2tbsp garlic and ginger paste
- 2tbsp ground almonds
- 2tbsp coconut milk powder
- 1tbsp curry powder or mixed powder
- 1½ tbsp sweet paprika
- 2tbsp tandoori masala
- 300g tinned chopped tomatoes
- 1tsp sugar (more or less to taste)
- 250ml chicken stock or water
- 800g (1lb 12oz) cooked chicken tikka or cooked leftover or raw chicken,
- cut into bite-sized pieces
- 1-2tsp red food colouring
- powder (optional)
- 200ml single (light) cream (more or less to taste)
- Juice of 1 lemon
- 1tbsp kasoori methi (dried fenugreek leaves)
- Salt, to taste
- 1tsp garam masala
- 4tbsp fresh coriander, finely chopped
Heat the ghee or oil in a large frying pan (skillet) over a medium–high heat. When visibly hot, stir in the chopped onions and fry for about five minutes, or until soft and translucent. Stir in the garlic and ginger paste and fry over a medium–high heat for about 30 seconds to cook out the rawness.
Now stir in the ground almonds, coconut milk powder, curry powder or mixed powder, paprika and tandoori masala.
Stir this around in the pan to coat the onions. Because of all the spices used, it will look quite dry in the pan. Stir in the chopped tomatoes, sugar and about 125ml (½ cup) of the unsalted chicken stock or water.
Take off the heat and allow to cool a little, then blend until really smooth.
Pour the blended sauce back into the pan over a medium–high heat. It will look way too thick, so add the remaining chicken stock or water and bring to a rolling simmer.
Add the cooked or raw chicken. If using raw chicken, you will need to ensure it is cooked through in the bubbling sauce, so add a drop more water or stock if necessary.
Only stir if the sauce is sticking to the pan. If you are not using a non-stick pan, it should caramelise on the side of the pan. Scrape that back into the sauce for added flavour.
When the chicken is heated/cooked through, it’s time to fine-tune this curry. If your sauce is too runny, cook it down. If it’s too thick, stir in a little more water or stock until you are happy.
Add the red food colouring, if using. Stir in the cream and add the lemon juice.
Add the kasoori methi by rubbing it between your fingers into the sauce and season with salt to taste. Dust with the garam masala and garnish with the chopped coriander (cilantro).
Curry Guy One Pot by Dan Toombs (Quadrille, £27) is out now.
