Toad in the Hole with Onion Gravy

INGREDIENTS

6-8 good quality pork sausages (about 330g-440g)

75g plain flour

1 large egg

75ml semi-skimmed milk

55ml water

40g lard

Salt and freshly milled black pepper

ADDITIONAL

Pre-heat the grill to its highest setting and the oven to 220°C, gas mark 7

METHOD

Firstly put the tin with the lard in the oven, whilst it pre-heats grill the sausages under the pre-heated grill for about 5 minutes on each side, so that they are just lightly browned. Whilst the sausages are grilling make up the batter.

Sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning and then make a well in the centre. Break the egg into it and beat it with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then beat in the milk and water.

When it's all in slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk. There is no need to leave the batter to stand, so make it when you're ready to cook the toad in the hole.

When the sausages are browned, place the tin over direct high heat, turned to high. Then arrange the sausages in the tin and pour in the batter all round and immediately put the whole thing in the oven on the highest possible shelf for 30 – 35 minutes until well risen and browned.

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INGREDIENTS

1 large onion, peeled and roughly chopped into largish pieces

1 dessertspoon groundnut oil, dripping or lard

1 small knob butter

1 dessertspoon Worcestershire sauce

1 level teaspoon mustard powder

425ml vegetable stock (made with Marigold Swiss vegetable bouillon)

1 rounded dessertspoon sauce flour or plain flour

Salt and freshly milled black pepper

METHOD

Place the frying pan over a high heat, add the oil or fat and when its smoking hot stir in the onion with a wooden spoon, keeping them on the move until they are brown and caramelised at the edges which will take about 20 minutes and after 10 turn the heat down to medium.

Now add the butter, then, using a wooden spoon, stir in the sauce flour. Stir quickly until all the flour has absorbed then stir in the mustard powder and gradually add the stock to the pan a little at a time, stirring all the while, adding enough stock until you get the thickness you want.

Stir in the dessertspoon of Worcester sauce, finally taste, add some seasoning and then let it simmer very gently for about 10 minutes. Pour into a warmed serving jug.

Caesar salad dressing

110g mayonnaise
15g alioli
3 anchovies
2 tsp anchovy oil
85g parmesan
1-2 tbsp olive oil
1/2 juice of a lemon
Salt (10 or so pinches)

Bolognese Moussaka Lasagne

Serves: 2

Ingredients:

3 courgettes
olive oil
2-3 servings bolognese
a few fennel tops (optional)

For the white sauce:

300ml whole milk
half an onion, cut in two
1 bay leaf
a few black peppercorns
20g butter
20g plain flour
salt and pepper

Method:

1. Put the milk for the sauce in a saucepan with the onion, bay leaf and peppercorns. Bring to just below simmering point then turn off the heat. Leave to infuse for at least 30 minutes.

2. Meanwhile, top and tail the courgettes, then cut lengthwise into 3-4mm slices. Brush them with olive oil and lay them on a baking sheet and season lightly with salt and heavily with pepper. Roast at 190c/gas 5 for 15-20 minutes - turning once - or until tender and starting to colour.

3. When you are ready to make the white sauce reheat the milk gently: it should be hot when it goes in. Gently melt the butter in a medium saucepan over a fairly low heat then stir in the flour to form a smooth paste.

4. Cook gently, stirring frequently, for 1-2 minutes. Remove from the heat and strain in a third of the hot milk. Stir vigorously with a wooden spoon or whisk until you have a thick and smooth paste.

5. Add the rest of the milk in one or two lots. Return the sauce to the heat and bring to the boil, stirring. Let it bubble for 2 minutes, stirring occasionally, then season. Remove from the heat. (A skin may form which can be prevented by placing cling film directly on the surface.)

6. To assemble: put some or all of the bolognese (depending on whether you want traditional layers) in an oven dish. Cover with a layer of courgette, scatter with fennel, then spoon over the sauce. Repeat if layering. Bake at 190c/gas 5 for 20-30 minutes, until bubbling and starting to go golden brown on top.

(Adapted from the River Cottage television series. Original recipe here: http://www.rivercottage.net/recipes/bolognese-moussaka/)

Chicken with leek and fennel

Serves: 2-3

Ingredients:

2 tbsp oil
10g butter
1kg chicken thighs, bone-in and skin on
2 leeks, large
2 fennel bulbs
lemon
2 tbsp flour
1l chicken or vegetable stock
parsley (optional)

Method:

1. Heat the oil and butter over a medium-high heat. Season the chicken generously with salt and pepper and add to the pan and brown well on both sides. Do not crowd the pan so brown in batches if necessary.

2. Turn the heat down to medium and remove the chicken. Slice the leeks into cork sized pieces and add to the pan. Quarter the fennel bulbs and separate into their layers and add to the pan. Cook for around 5 minutes stirring often.

3. Grate in the zest of one lemon and continue to cook for a minute or so. Add the flour and cook out for a few minutes.

4. Add the chicken back to the pan along with a litre of stock. Bring up to the boil and then lower the heat to a simmer. Cook for 35 minutes.

5. Finish the dish with the juice of the lemon and add fresh parsley. Enjoy with boiled potatoes and a white baguette.

(adapted from a recipe by Nigel Slater's book Eat, pg 257)

New potatoes with onion and bacon

Serves: 1

Ingredients

2 tsp oil
75g lardons
15g butter
½ medium onion, diced
350g tinned new potatoes, sliced 5mm thick

Method

1. Heat the oil in a large pan over a medium heat and add the lardons. Fry for a few minutes until just beginning to colour then add the butter and onions. Lower the heat to medium-low and add a little salt as this helps prevent the onions from burning. Continue sweating the onions for around five minutes.

2. Add the potato slices and season generously with salt and pepper. Turn heat down to as low as possible and place a well fitting lid over the pan. Continue cooking for a minimum of 20 minutes with a good stir after 10 minutes or so.

3. The mixture can be cooked for about an hour if you like which only intensifies its flavour. Ensure you stir from time to time and adjust the seasoning before serving.

Optional: Enjoy with two fried eggs on top (cooked in the same pan to soak up the lovely bacon fat) and a buttered white baguette.

Ham & White Bean Soup

Serves: 4

Ingredients

• olive or neutral oil


• 3 carrots, peeled and quartered at an angle


• 1 onion, diced


• 1 garlic clove, diced


• 1 ham knuckle/hock, bone in


• 1l chicken stock


• 400g tin haricot beans, drained


• bouquet garni: 4 thyme sprigs, 2 bay leaves and 2 parsley strands, tied together

Method

1. Ensure you use a casserole big enough to hold the ham. Heat 2 tbsp oil on a high, add the carrots and let caramelise. Turn heat to medium and sweat the onions and garlic for 6-7 minutes until translucent.



2. Add the ham, stock, beans and bouquet garni. Put a lid on, bring back to the boil and cook on a low for 45 minutes. Remove the lid and cook for a further 15-30 minutes depending on desired consistency (the longer cooked the thicker the soup).



3. Remove ham and shred, discarding any fatty parts. Add back to the pot along with the bone. Adjust the seasoning (be bold with the pepper but careful with the salt) and simmer for a further 10 minutes. Serve with Dijon mustard on the side and a fresh white baguette. 

(adjusted from a recipe by Tom Kitchin)

Jacket Potato

For each potato you will need:

Ingredients

1 potato (225-275g), such as Maris Piper, Desirée or King Edward
4 tsp oil, groundnut, olive, rapeseed
10-15g rock or sea salt, lightly crushed

Method

1. If necessary, wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible. If you're using ready-washed potatoes you need not do this, as the high heat will purify them.

2. Pre-heat the oven to gas mark 5/375°F/190°C.

3. Prick the skins a few times with a fork, then rub 2 tsp of your chosen oil all over the skin. Mix the other 2 tsp with the salt to create a paste. Roll the potato in the salt paste. This will draw out the moisture from the skin and, together with the oil, provide more crunchiness.

4. Now place the potato directly onto the centre shelf of the oven (with no tray) and bake for at least 2 hours, or until the skins are really crisp. To avoid making a mess, put a baking tray on the shelf below to catch the salt that falls from the potato.

5. When you are ready to serve, slit each potato in half lengthways and top with butter and seasoning. Serve immediately as after you remove jacket potatoes from the oven they lose their crispness very quickly.

(adapted from a recipe by Delia Smith)