Egg custard tarts Recipe
Ingredients Ingredients 200g plain flour, plus extra for rolling 1 tbsp golden caster sugar 100g
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Ingredients Ingredients 200g plain flour, plus extra for rolling 1 tbsp golden caster sugar 100g
For the chicken, pour the buttermilk into a wide, shallow dish. Season with pepper and a small pinch of salt. Pat the chicken breasts dry with kitchen paper, then put them in the dish and turn them over in the buttermilk to coat well. Leave in the fridge for 1 hr. Meanwhile, heat a large, non-stick frying pan. Tip in the panko breadcrumbs and flour, and toast in the dry pan for 2-3 mins until they turn pale brown, stirring regularly so they don’t burn. Tip the crumb mix into a bowl, season with pepper and set aside to cool. To make the curry sauce, heat the oil in a medium saucepan. Tip in the onion, garlic and ginger, and fry for 6-8 mins until the onion is tender and starting to brown. Stir in the garam masala, turmeric, chilli powder and tomato purée, and fry for 1 min, stirring to scrape up any bits from the bottom of the pan. Pour in the stock and 250ml/9fl oz water. Add the carrot, soy sauce and honey, bring to a boil, then lower the heat and simmer gently for about 20 mins, uncovered, until the carrots are tender. Mix the cornflour with 2 tsp cold water, stir into the sauce and simmer for 1 min. Remove from the heat. Whizz the mixture to a smooth purée in a food processor. Strain the mixture through a fine sieve, set over a large bowl, pressing it through well with the back of a wooden spoon so enough of the purée goes through to help thicken. Season with a small pinch of salt and set aside. Sauce can be made up to 3 days ahead and chilled. Heat oven to 230C/210C fan/gas 8. Line a baking tray with foil and sit a wire rack (preferably non-stick) on top. Tip the crumb mix onto a large plate, then lift the chicken breasts from the buttermilk (leaving the marinade clinging to it) and roll each one in the crumbs, coating evenly. Heat 1½ tsp of oil in a large non-stick frying pan. Add 2 chicken breasts and fry for 1½ mins (without moving them), over a medium-high heat – adjusting the heat if necessary, so that they don’t burn. Turn the chicken over, add another ¾ tsp of oil to cover the base of the pan, and fry for 1 min more. Using a fish slice, transfer the chicken to the wire rack, then wipe any crumbs from the pan and repeat with the rest of the oil and chicken. Bake the chicken in the oven (on the wire rack) for 15 mins until cooked and crisp. Warm the sauce through briefly, remove the chicken from the rack and slice each one into 5 pieces. Serve with the sauce, sticky rice and mixed leaves.
Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar – try to grind the oregano finely so that it doesn’t burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil. Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins. Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season. Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins. To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in ‘goes well with’, right).
Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then. Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta. Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool. Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.
Put the potato and spring onions in a pan and pour over the stock. Cover and cook for 5 mins until the potato is tender. Add the watercress, stir until wilted, then blitz with a hand blender or in a food processor until completely smooth. Add the buttermilk and the 4 whole artichokes and blitz again. Top with the chopped artichoke and watercress sprigs just before eating.
Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste. Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.
Heat 1 tbsp oil in a wide, lidded frying pan or flameproof casserole dish. Fry the mince for 10 mins or until well browned. While it cooks, remove large tubes, stringy bits and membrane from the liver, and discard, then finely chop the liver. Add the liver to the mince and cook for a few mins until it changes colour. Tip the mince and liver into a bowl, deglaze the pan using a splash of the stock, then pour the liquid on top of the mince and liver mixture. Wipe out the pan. Heat the rest of the oil. Add the vegetables and herbs, season and soften for 10 mins. Stir in the purée, Worcestershire sauce, mince, liver and stock. Cover and simmer for 1 1?2 hrs until the sauce is rich and the meat tender. After 45 mins, stir it and add a splash of water if at all dry. If any bits of liver look prominent, mash them into the sauce. Start the mash topping with 30 mins cooking time to go. Heat oven to 190C/170C fan/gas 5. Boil the potatoes until tender, then drain. Warm 150ml of milk in the potato pan, then add the drained potatoes and the butter. Mash until smooth, adding more milk if needed. Season generously and stir through most of the cheese and all the parsley. When the mince and liver is ready, transfer it to a deep baking dish. Top with the mash, smoothing it to the edges of the dish, then scallop the top with a knife or leave it rough. Scatter with the rest of the cheese and bake for 45 mins until golden and bubbling. Let stand for 5 mins, then serve with seasonal vegetables and an extra dash of Worcestershire sauce.
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and add the onion, garlic, carrot, spices and a pinch of salt. Cover and cook for 10-15 mins on a low heat until softened. If the onion starts to brown, add a splash of water. Meanwhile, cook the mince in a large frying pan until brown and starting to caramelise. Stir the beef in with the onion, add the tomato purée and stock, and simmer for 30 mins until most of the stock has been absorbed. While the beef is cooking, peel and cut the potatoes into chunks. Tip into a saucepan and cover with cold salted water. Bring to the boil, then turn down and simmer for 20 mins. Drain the potatoes and mash together with the chickpeas, butter, milk and za’atar. Stir the peas into the mince and simmer for 2 more mins, then take off the heat and stir in the chopped parsley. Divide between 4 small freezer-proof pie dishes. Top each with mashed potato and rough up the top with a fork. If serving straight away, put the pies on a baking tray and cook in the oven for 30 mins. To freeze, leave the pies to cool completely, then wrap well in cling film and foil. To cook from frozen, put the pies on a baking tray in a cold oven, turn to 160C/140C fan/gas 3 and cook for 1 hr-1 hr 20 mins until piping hot.
For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth. Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end. Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side. After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart. For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug. Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6. Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.
Mix the turmeric, salt and 3 tbsp water in a large non-metallic dish, then add the chicken pieces. Rub all over the chicken, cover and chill overnight, or leave at room temperature for 30 mins. Meanwhile, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies and other ingredients together in a processor or blender until smooth. Heat the oil in a deep wok or large, heavy-based saucepan. Fry the chicken in batches for 5 mins until golden, turning halfway through. Drain the chicken on kitchen paper. Carefully remove half of the oil to a heatproof container, then add the spice paste to the remaining oil in the wok. Fry the paste for 5 mins, then return the chicken to the pan, followed by the coconut milk, lemongrass and lime leaves. Cook for a further 5 mins, then stir in the stock powder, sugar and tamarind paste. Simmer gently for 1 hr 30 mins-1 hr 40 mins until the chicken is falling off the bones.
Heat 1 tbsp of the oil in a large, wide pan or flameproof casserole dish with a lid. Season the rabbit and toss in the flour. Add to the hot oil and brown on all sides – you may have to do this in batches. When it is a deep golden brown all over, transfer to a plate. Add the remaining oil and the lardons to the pan and cook for 10 mins until crisp and golden. Add the onion, carrot and celery, and stir for 10 mins, scraping up any crispy bits from the bottom, until the veg has softened. Add the garlic and cook for 1 min more. Next, stir in the cinnamon, juniper, bay leaves and rosemary. After 1 min, pour in the wine and crumble in the stock cube. Simmer for 5 mins, then add the tomatoes and return the rabbit to the pan. Nestle the rabbit into the sauce, cover with a lid and simmer gently for 2 hrs, stirring once or twice. Remove the rabbit, give the sauce a good stir, then cover again. Continue simmering the sauce while you shred the meat from the bones using 2 forks. Discard the bones and add the meat back to the pan, along with half the chestnuts. Cook, uncovered, for another 30 mins until reduced to a thick, rich sauce. Add the remaining chestnuts. Can now be cooled and chilled overnight, or frozen for up to 2 months. Cook the pasta following pack instructions. Stir the milk, orange zest and parsley into the sauce and reheat, if chilled. When the pasta is cooked, add it to the sauce and cook together for 1 min more. Serve with Parmesan, if you like.
Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.
Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little. Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.
Put the potato and parsnips in a very large pan of water, bring to the boil and simmer for 10 mins or until the veg is tender. Meanwhile, cook the chipolatas in a large frying pan. When brown on all sides, transfer to a plate and add 25g butter to the pan. Add the apples and white part of the spring onions. Fry for 5-10 mins until softened and starting to caramelise. Add the kale to the boiling veg for the final few mins, before the potatoes and parsnips are completely soft. When the kale has wilted, drain the veg and leave to steam-dry in the colander. Heat the remaining butter in the same pan – don’t worry about washing it out. Add the green parts of the spring onions and sizzle for a few mins to soften. Add the flour and stock cube to the apples and spring onions, stir for 1-2 mins, then add 400ml water, mixing to a smooth gravy. Return the sausages to the pan and bubble in the gravy for a few mins until heated through. Meanwhile, add the veg to the buttery spring onions, along with the milk and plenty of seasoning, and mash until the potato and parsnips are smooth. Serve the colcannon with the chipolatas and the gravy spooned over the top.
Tip the flour into a large jug or bowl. Crack in the eggs, one at a time, whisking as you do. Pour in the milk and continue whisking until you have a smooth, lump-free batter. Add the mustard, herbs and some seasoning, then cover and set aside for 2 hrs, or chill overnight. Heat oven to 220C/200C fan/gas 7. Heat the oil in a large metal roasting tin or enamel baking dish, roughly 30 x 22cm, with high-ish sides. Wrap a rasher of bacon around each sausage and pop them in the dish with the onion wedges. Place on the middle shelf of the oven (make sure the top shelf is removed to allow space for the batter to rise later). Cook for 15-20 mins until the sausages and bacon are browning and sizzling. Meanwhile, make the gravy. Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky. The batter should be the consistency of double cream – if it has become a little thick, add a splash of cold water. Take the batter to the oven, open the door, carefully pull out the shelf and quickly pour the batter around the sausages. Close the oven and do not open it again for at least 25 mins. To finish the gravy, stir the flour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few mins until reduced by about half. Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks. By now the toad should be puffed up and deep golden brown. If not, continue cooking – but don’t open the oven as it will sink. Serve scattered with the crisp herbs (if using), with the gravy, green veg, and mash, if you like.
First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry. In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer. Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender. Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok – it’s ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper. Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it’s hot.
Tie the wings and legs of the chicken with a thread. Empty out the insides. Put in the garlic cloves, thyme, rosemary, and season with fleur de sel and pepper. Baste the poultry with the red curry paste and roast for 45mins at 220C. Set aside for 15 mins. Cut the poultry into four slices and arrange on a platter. To make the poultry juice, heat the olive oil in a cast iron pot. Add the chicken carcasses, and when it reaches a brown colour, add the butter. Add in the herbs and sweat the onions for several minutes. Remove the grease from the pot and deglaze with orange juice and coconut milk. Reduce it by half and add in the poultry juice, and herbs. Cook on low heat for 2-3 mins, and then strain the juice to reduce by half again. Heat olive oil in a pan and add in the rice. Cook for 1 min, add the bay leaf, cinnamon stick and cardamom. Cook for 1 min more and add the coconut milk and white chicken stock. Cover and place in the oven at 220C for 15 mins. Once cooked, add all the fruit cubes, raisins, and coconut, and let it cook for several mins. Serve the rice with the chicken and garnish with the fried onion slices and flat-leaf parsley.
First make the jerk paste. Put all the ingredients in a food processor, add a good pinch of salt and blend to a fine purée, adding a splash of water if the mixture is struggling to break down. Tie the legs together if you like, and put in a large flameproof roasting tin. Pour over the jerk paste and rub all over and inside the chicken. Stuff the cavity with the juiced lime halves and cover the tray with foil. Chill for up to 48 hrs or a minimum of 2 hrs. Heat oven to 200C/180C fan/gas 6. Cook the chicken for 45 mins. Take the chicken out the oven, remove the foil and carefully lift it onto a plate, pouring any juice from the cavity into the tin. Tip the onions, peppers and sweet potatoes into the tin, and season well, then toss in the tray to coat in any residual jerk paste. Put the chicken on top of the veggies and drizzle it with a little oil. Lower the oven to 180C/160C fan/gas 4 and return the roasting tin to the middle shelf, uncovered. Roast for a further 45 mins or until the vegetables are soft and the chicken is cooked through – if you have a meat thermometer, check that the temperature has reached 75C. Carefully remove the chicken from the tin, place on a plate and wrap in foil, then leave to rest. Place the roasting tin on the hob over a medium heat. Stir in the beans and coconut milk, scraping the bottom of the tin to lift off any tasty bits. Simmer until the sauce has thickened a little, then season to taste. If the sauce looks oily, skim the fat off the surface with a spoon. Put the chicken back in the pan and scatter over the coriander leaves before taking to the table. Serve with rice and flatbreads for mopping up the sauce.
Put the whole Brazil nuts in a food processor with the ginger, garlic and lime juice. Blend to a paste, then add the coconut yogurt and molasses. Blitz briefly to combine, then tip into a large bowl along with the chicken. Mix well to coat in the marinade, cover the bowl with cling film and leave in the fridge overnight. The following day, heat oven to 190C/170C fan/gas 5. Spread the chicken out in a deep roasting tin, skin-side up, and cook in the oven for 45 mins-1 hr or until golden brown and the juices run clear. While the chicken cooks, brush the aubergine slices with the oil and cook on a hot griddle pan for 3-4 mins each side or until tender and patterned with char marks. Lay the aubergines on a serving platter, add the cooked chicken and scatter over the chopped Brazil nuts and the pomegranate seeds.
Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs. Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well. Put the buttermilk and egg in another bowl and lightly whisk until well combined. Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated. Using your other hand, roll the chicken in the spiced flour until covered all over. Place the chicken on a wire rack with a baking tray underneath. Now you’re ready to start frying. Fill a deep cast-iron frying pan or heavy- based medium saucepan half full with oil and heat until the temperature reaches 170C on a cooking thermometer. Put a wire rack on a second tray, ready to drain the fried chicken. Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the hot oil. Don’t overcrowd the pan. Cook for 10-12 mins. Poke your thermometer into the meat next to the bone – it will be cooked when it reaches 73C. The oil temperature will drop when you add the chicken – adjust the heat to keep it steady at 140C during the cooking process. Once cooked, transfer to the clean wire rack and keep warm in the oven. Bring the oil back to 170C before cooking the next batch. Serve with your choice of sides.
Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft. Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up. To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.
In a mug that holds twice the volume of your dry pasta (the bigger, the better), add the macaroni and your liquid of choice. Cover with cling film and pierce 3 times. Stand the mug in a microwave- proof bowl to catch any spillages, and cook on High for 2 mins. The liquid will bubble up and over the sides, so tip any liquid from the bowl back into the mug (be careful as it will be very hot) and give it a good stir. Leave to stand for 1 min. Repeat twice more or until the pasta is cooked (it may take longer depending on the pasta), then remove from the microwave. Stir through the butter, cheese and spinach or Marmite, if using. The heat from the pasta should melt the cheese and wilt the spinach, but if not, pop back in the microwave for 30 secs.
First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.
In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they’ll be bobbing around.
Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn’t look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.
When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.
Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.
Heat oven to 200C/180C fan/gas 6. In a large frying pan, soften the onion and celery in the butter for about 10 mins. Stir the flour into the veg until completely absorbed, then gradually stir in the stock. Simmer to a sauce consistency, then stir in the cream, mustard and cheese, followed by the turkey or chicken, ham and sprouts. Take off the heat and season well.
Tip the pie filling into a baking dish. Unroll the shortcrust pastry and, if you need to, roll a little thinner until it’s big enough to cover the pie dish. Divide the pastry into 6 portions by pricking lines with the prongs of a fork. These pricked lines will also work as air holes for the steam to escape, so you don’t need to use a pie funnel. Lift the pastry onto the pie dish. Crimp or pinch the edges to seal the pastry to the dish, and glaze the top with a little milk or egg. Scatter with the extra cheese and bake for 30-40 mins until golden and crisp.
Leave the pie to cool for 5-10 mins, then serve with mash and greens, if you like.
Pour the stock into a saucepan, bring to the boil and tip the dried mushrooms into a heatproof bowl or jug. Pour over the hot stock and leave to soak until it has been absorbed and the mushrooms have cooled. Drain the mushrooms over a bowl, pressing down on them to release all the stock. Reserve the stock, roughly chop the mushrooms and set aside.
Heat the olive oil and two-thirds of the butter in a large, shallow saucepan. Add the soaked mushrooms and bay leaf, and sizzle for a few mins. Turn up the heat, add the fresh mushrooms and garlic, and fry until soft. Season, scatter the flour over the mushrooms and cook until you have a thick, sticky paste. Pour in the mushroom stock and boil until everything is gloopy. Gradually add the hot milk, stirring between each addition, until you have a thick mushroom sauce, then simmer for 10 mins, stirring occasionally. Remove from the heat, fish out the bay leaf, then stir in the cream, prosciutto and parsley, and leave to cool slightly.
If cooking straight away, heat oven to 200C/180C fan/gas 6. Grease a rectangular casserole dish (about 22 x 30cm) with the remaining butter and cover the bottom with a layer of lasagne sheets. Using a slotted spoon, layer about a third of the mushroom mixture and some of the sauce over the lasagne sheets, then scatter over a little grated Parmesan and drizzle with a few drops of truffle oil, if using. Repeat until you have three layers of mushrooms (save some sauce in the pan), then top with a final layer of pasta. Now spread over the remaining sauce – it should be reasonably mushroom free. Scatter over the remaining grated Parmesan and drizzle with more truffle oil, if using. Can be made a day ahead, covered and chilled.
Bake the lasagne for 20-25 mins until golden and bubbling. Turn the oven up at the end of cooking if it’s not brown enough. Remove from the oven and leave for a few mins to stand. Cut into squares, scatter over the Parmesan shavings and drizzle over some more truffle oil just before serving, if you like.
Heat half the oil in a large pan. Put the chicken in a large bowl, season well and toss through the cornflour, then cook in batches until browned all over (don’t overcrowd the pan or the chicken won’t brown). Tip each batch straight into the slow cooker as you go, adding a little more oil to the pan if you need to. Add the onion, garlic and peppers, cook for a few mins to just soften, then add these to the slow cooker too. If there is any cornflour remaining in the bowl, add a drop of the coconut milk and swirl it around, then pour into the slow cooker. Add the remaining coconut milk, the soy sauce, vinegar, sugar and bay leaves, season with plenty of black pepper, then heat the slow cooker to Low, cover with the lid and cook for 5-6 hrs until the meat is tender and the sauce has thickened. (If you don’t have a slow cooker, tip the ingredients back into the pan, cover and cook for 11/2-2 hrs, stirring every now and then to prevent it from catching, and adding a splash of water if the stew looks dry.) If the sauce in the slow cooker is too thin, thicken it with the remaining cornflour. Mix 1-2 tsp cornflour with 1-2 tsp cold water to make a paste, ladle 2-3 spoonfuls of the sauce into a saucepan and bring to says a simmer, then stir in the cornflour paste and cook for 1-2 mins to thicken. Stir back into the slow cooker and cook on High for 10 mins more. Serve with rice and stir-fried veg.
To prepare the chicken, tip the coconut milk into a jug and stir in the garlic, spices and 1 tsp salt. Put the chicken in a plastic container or roasting tin and pour over the brine mix to cover. Cover with cling film and chill for 24 hrs.
For the hoppers, put the rice flour in a large bowl. In a jug, combine 125ml water with the yeast and sugar, and leave for about 8 mins until you see some foaming. Pour in the coconut milk and whisk the wet ingredients into the rice flour to make a smooth batter, slightly thinner than pancake batter. Season, cover and allow to ferment overnight in the fridge.
To make the kiri hodi, put all the ingredients (except the coconut milk, lime juice and spinach) in a heavy-based saucepan. Add 1 tbsp water and simmer over a low heat for 5 mins or until the onion softens. Pour in the coconut milk and cook for a further 1-2 mins (do not boil). Tip in the spinach, stir until wilted, then remove from the heat. Season to taste with salt and add the lime juice.
To make the sambol, use a pestle and mortar or mini processor to grind the onions with the chillies, a big pinch of salt and smoked paprika, to form a coarse paste. Season with lime juice and more salt, if needed.
To cook, remove the chicken and hoppers mix from the fridge for about 1 hr so they come to room temperature. To cook the chicken, heat the oil in a deep-fat fryer or saucepan until it reaches 180C on a cooking thermometer. To make the fried chicken coating, combine all the ingredients with 1/4 tsp salt in a bowl. Piece by piece, remove the chicken from its brine, allow the excess to drip off, then dredge it in the coating. Shake off the excess and fry in the oil for 6-8 mins until cooked through. Drain on kitchen paper, then rest in a low oven while you make the hoppers.
Make the hoppers. Whisk your hoppers base to remove any lumps. Add a splash more water to thin it if needed. Heat a non-stick frying pan, a hopper pan or small high-sided wok and brush on some rapeseed oil with kitchen paper. Add a ladle of mix to the pan and immediately swirl it around and up the edges to create a bowl-shaped pancake. Cook for 1 min, then add an egg and cover with a lid. Cook for 2-3 mins more until the egg is cooked and the edges are starting to brown. Repeat with the remaining batter and eggs. Serve the hoppers with the chicken, sambol and kiri hodi.
Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you’re ready to fill the pancakes.
To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you’re ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.
For the filling, mix the butter, cheese and oil in a small bowl, then stir in the garlic and parsley. Season with a pinch of cayenne and salt , and generously with black pepper. Cover with cling film and chill in the freezer for 30 mins while you prepare the chicken.
Mix together the panko crumbs and flour. Heat a large, non-stick frying pan, tip in the crumb mix and toast in the dry pan for a few mins or until turning pale brown – stir regularly so they brown evenly and don’t burn. Tip the crumb mix into a bowl, season with pepper and set aside.
Butterfly each chicken breast without cutting all the way through, so you can then open them out flat, being careful not to make any other cuts in the flesh that the filling could escape from. Lay each breast between two pieces of cling film and bash with a rolling pin to a thickness of about 5mm. Peel off and discard the top piece of cling film and season each breast with pepper. Place a quarter of the filling in the middle, then bring both the shorter ends of the chicken in slightly so they cover each side of the filling. Now bring a long side up and carry on rolling up to make a tight package – use the cling film to help , and keep the ends tucked in as you go. Wrap each Kiev tightly in the cling film and chill in the fridge for about 30 mins (or overnight if you prefer).
Heat oven to 230C/210C fan/gas 8. Tip half the crumb mix onto a large plate. Put the buttermilk in a shallow dish and season with pepper. Remove the cling film from two of the Kievs, coat each in the buttermilk, then roll in the crumbs to evenly coat all over. Pat them on the ends too, to coat and keep well sealed. Repeat with the remaining two Kievs.
Heat 11/2 tsp of the oil in a small nonstick frying pan. Add two of the Kievs and fry for 1 1 / 2 mins over a medium-high heat, without moving them, adjusting the heat if necessary so they don’t burn. Turn them over, pour in another 1 / 2 tsp oil to cover the base of the pan and fry for 1 min more to brown the other side, carefully turning so all sides are becoming golden. Remove with a wide spatula and lay in a shallow baking tin lined with baking parchment. Wipe any crumbs from the pan, then repeat with the rest of the oil and chicken.
Bake the chicken in the oven for 15 mins until cooked and crisp. Serve with lemon wedges and watercress. If any juices have managed to escape during cooking, simply drizzle them around the chicken once served.
Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil. Cook the rest. Add the chicken and veg, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.
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