Mirin-glazed sea bass

Blend Asian flavours for a crispy-skinned sea bass recipe - perfect for a dinner party.

Ingredients

For the rice

• 200g/7oz jasmine rice
• 1 x 400ml/14fl oz can coconut milk
• 2 lemongrass stalks, bruised with a knife
• salt and freshly ground black pepper

For the sea bass

• 1 tbsp green Thai curry paste
• 250ml/9fl oz coconut milk
• 4 x 175g/6oz sea bass fillets
• dash vegetable oil
• knob of butter
• 100ml/4fl oz mirin

To serve

• 4 pak choi
• vegetable stock, for blanching
• 1 lime, juice only
• coriander leaves

 

Method

1. For the rice, place the rice, coconut milk, lemongrass and seasoning into a saucepan. Bring to the boil, add a dash of water and cook for 12 minutes. Turn off the heat and cover with a lid. Set aside.
2. Meanwhile, fry the curry paste in a heavy-based frying pan for three minutes. Add the coconut milk and cook for a further three minutes.
3. Rub the sea bass with vegetable oil and season with salt and freshly ground black pepper.
4. Heat a heavy-based frying pan and fry the sea bass, skin-side down, for two minutes and then cook for a further minute on the flesh side. Add the butter to the pan and remove from the heat.
5. Meanwhile blanch the pak choi in a pan of simmering vegetable stock for 2-3 minutes.
6. Spoon some of the rice into a cup or mould and turn it out onto a plate. Add a piece of pak choi on the side and spoon some of the curry sauce onto the plate.
7. Remove the fish from the pan with a fish slice and pat it dry onto kitchen paper. Brush the fish with mirin and serve on top of the rice. Squeeze over the lime juice and scatter with coriander leaves.

 

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Sichuan-style sea bass with wok-fried vegetables

Asian-style seas bass with simple stir-fried vegetables - so healthy and full of flavour.

Ingredients

For the Sichuan-style sea bass

• 1 tbsp vegetable oil
• 2 garlic cloves, peeled, finely diced
• 2 tbsp chopped fresh ginger
• 2 chillies, finely chopped
• 4 spring onions, finely chopped
• 2 tbsp chilli-bean paste
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 110ml/4fl oz chicken stock
• 1 tbsp sesame oil
• 4 x 350g/13oz sea bass fillets, cleaned, gutted, skin scored 3 times with a sharp knife

For the wok-fried vegetables

• 2 tbsp vegetable oil
• 4 spring onions, finely sliced
• 150g/4oz mangetout, finely sliced
• 4 heads bok choi, root removed, leaves separated
• 3 tbsp water
• 2 tbsp soy sauce
• 1 tbsp sesame oil

 

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring onions for 2-3 minutes, or until softened.
3. Stir in the chilli-bean paste and continue to fry for a further minute. Add the soy sauce, rice wine vinegar and chicken stock and bring the mixture to a simmer. Add the sesame oil and fry for 1-2 minutes, or until the mixture has thickened slightly, then remove the wok from the heat.
4. Place the sea bass fillets onto a baking tray and brush all over with the Sichuan sauce. Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through.
5. For the wok-fried vegetables, heat the vegetable oil in a wok over a high heat. When the oil is smoking, fry the spring onions for 1-2 minutes, or until softened. Add the mangetout, bok choi and water and stir-fry for a further 2-3 minutes, or until the vegetables are tender, then stir in the soy sauce and sesame oil.
6. To serve, spoon the wok-fried vegetables into the centre of each of 4 serving plates. Top each with a sea bass fillet, then spoon over some of the Sichuan sauce.

 

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Salmon yakitori

Salmon kebabs in a sticky soy glaze are great for barbecues and make a welcome change from the usual bangers and burgers.

Ingredients

For the glaze

• 100ml/3½fl oz soy sauce
• 100g/3½oz caster sugar
• 40ml/1¼fl oz mirin
• 30ml/1fl oz sake
• 6 spring onions, finely chopped
• 2.5cm/1in piece fresh root ginger, peeled, julienned
• 4 x 150g/5¼oz salmon fillets, cut into cubes
• cooked rice, to serve
• handful flaked almonds, toasted

Method

1. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes.
2. Meanwhile, preheat the grill to high.
3. Strain the glaze mixture through a sieve into a bowl.
4. Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon.
5. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.
6. Serve the salmon yakitori with rice and sprinkle over the flaked almonds.

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Crab and salmon fishcakes with homemade tartare sauce

Prepare the fishcakes in advance and chill. Remove from the fridge 30 minutes before cooking, and fry just before serving.

Ingredients

For the potatoes

• 250g/9oz small potatoes, preferably red-skinned potatoes such as Roosevelt
• sea salt and freshly ground black pepper
• 2 tbsp olive oil

For the fishcakes

• 250g/9oz salmon, poached, flaked, bones removed
• 150g/5oz white crab meat
• 150g/5oz brown crab meat
• 1 tbsp good quality mayonnaise
• handful fresh flatleaf parsley, chopped
• handful fresh dill, chopped
• 1 red chilli, finely chopped
• 1 tsp Dijon mustard
• sea salt and freshly ground black pepper
• 1 tbsp olive oil

For the tartare sauce

• 4 tbsp good quality mayonnaise
• 4 small cornichons or gherkins, finely chopped
• 1 tbsp capers
• handful fresh flatleaf parsley, finely chopped
• ½ lemon, juice only
• 1 tsp grated fresh horseradish
• sea salt and freshly ground black pepper

To serve

• 2 large handfuls fresh baby spinach
• 1 tbsp olive oil
• sea salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain, and then return to the saucepan.
3. Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp.
4. Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper.
5. Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready.
6. For the tartare sauce, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside.
7. To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.
8. For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper.
9. To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate.

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Mozzarella bruschetta with shaved fennel and courgette

 To make this rustic nibble daintier, cut rounds from the toast with a cookie cutter and pile a little topping onto each.

Ingredients

• ½ small fennel bulb, herby tops reserved
• 1 small yellow courgette
• small bunch fresh mint, torn into pieces
• ½ orange, skin removed, thinly sliced into rounds
• ½ lemon, juice only
• 3 tbsp extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 thick slice sourdough bread
• 1 garlic clove, peeled, cut in half
• 125g/4½oz buffalo mozzarella

Method

1. Using a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and half of the fennel tops.
2. Add the orange slices and lemon juice and stir to combine.
3. Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper.
4. Heat a griddle pan over a high heat until smoking hot.
5. Toast the bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate.
6. Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil.
7. Tear the mozzarella in half and place onto the toasted bread.
8. Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops.

Recipe Tips

The quantities of ingredients in this recipe can be doubled to make a larger snack or to cater for more than one. 

Recommended wine

Serve with a glass of chilled Mersault or White Burgundy wine.

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Galette

The galette des rois is a French institution at Christmas - hide a figurine inside to see who makes next year's galette!

Ingredients

• 750g/1lb 10oz ready-made all-butter puff pastry, chilled
• plain flour, for dusting
• 1 free-range egg, beaten, to glaze

For the filling

• 100g/3½oz unsalted butter, softened
• 100g/3½oz caster sugar
• 1 large free-range egg, plus 1 yolk, at room temperature
• 100g/3½oz ground almonds
• 50g/1¾oz flaked almonds
• 1 tsp almond extract

 

Method

1. Line a baking tray with baking parchment. Roll out half of the pastry on a lightly floured work surface until it is about 25x25cm/10x10in in size and slightly thinner than a pound coin.
2. Cut a 23cm/9in circle from the pastry by cutting around the bottom of a 23cm/9in cake tin using a sharp knife. Transfer the pastry circle to the prepared baking tray and cover with cling film.
3. Repeat the process with the other half of the pastry, placing the second pastry circle on top of the cling film and covering with more cling film. Chill until needed.
4. For the filling, beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy.
5. In a small bowl, beat the egg with the egg yolk until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture.
6. When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Cover the bowl with cling film and chill in the fridge for 15-20 minutes.
7. When the pastry and filling have cooled, remove the cling film from the pastry and leave one pastry circle on the baking tray. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm/1in border all around the edge. Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal.
8. Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. Scallop the pastry border by pushing the indentations in at 2cm/1in intervals using the back of the knife. Brush the top of the galette all over with more of the beaten egg, then chill the galette in the fridge for 30 minutes.
9. Preheat the oven to 220C/200C Fan/Gas 7.
10. Brush all over the top of the chilled galette again with the remaining beaten egg, then score it with a criss-cross pattern using the tip of a sharp knife. Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving.

 

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Puff pastry pizza bites

Bite-size pizzas with puff pastry bases make perfect party food. Here are two simple topping ideas to try.
Can you eat well for less this Christmas? Take the test

Ingredients

For the pizza base

• flour, for dusting
• 2 x 320g packs ready-rolled all-butter puff pastry

For the tomato and pesto topping

• 1 free-range egg, beaten
• 2 tbsp pesto
• 9 cherry tomatoes, quartered
• 1 x 125g pack of mini-mozzarella balls, drained and quartered
• 1 pack fresh basil (optional)
• sea salt and freshly ground black pepper

For the prosciutto topping

• 1 onion, very thinly sliced
• 150ml/5fl oz soured cream
• 70g/2½oz prosciutto, roughly chopped

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Lightly flour a work surface and unroll the puff pastry flat. Using a ruler and a pizza wheel, cut into 72 small, equally sized squares. Transfer the squares to 4 baking trays and brush each square with a little of the beaten egg, especially at the edges.
3. For the pesto bites, using a teaspoon, place a little pesto in the centre of each of 36 squares. Top with a quarter of a mozzarella ball and a quarter of a tomato. Season with salt and pepper.
4. For the prosciutto pizza bites, place the onions in a bowl and salt generously. (Salting the onions draws out their sharpness and begins to soften them.) Using a teaspoon, place a little sour cream in the centre of each of the remaining squares. Rinse the onions under running water. Drain well. Place a few slices of onion on each square. Divide the prosciutto between the squares, ensuring that a little fat gets on each piece.
5. Bake both types of pizza for 15 minutes, or until the pastry is puffed and golden-brown.
6. The tomato ones can be topped with a basil leaf if you want, and are best served hot. You can serve the white pizzas hot or cold.

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Sun-dried tomato and rosemary palmiers

Give Lorraine Pascale’s super-quick canapés or an easy picnic snack a go today.

Ingredients

• 500g/1lb 2oz ready-made puff pastry
• plain flour, for dusting
• 1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped
• few sprigs fresh rosemary, leaves only, finely chopped
• 1 free-range egg, lightly beaten

 

Method

1. Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
2. With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.
3. Preheat the oven to 200C/400F/Gas 6.
4. Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.
5. Remove the palmiers from the oven and leave to cool on the baking tray.
6. To serve, pile them high on a plate. These are great little canapés for waiting guests.

 

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Pizza expressed three ways

You can either make the dough from scratch for this pizza, which takes no time at all, or for an even speedier method, buy soft tortillas and use these as a base for the pizza instead of making your own.

Ingredients

For the pizza dough

• 300g/11oz strong bread flour, plus a little extra for dusting
• 1 x 7g sachet fast-action dried yeast
• 1½ tsp salt
• 3 tbsp extra virgin olive oil

For the harissa, chilli, sausage and rocket topping

• 2 spring onions
• 1 red chilli (optional)
• 2 fat sausages
• 2 tsp fennel seed
• 2 tbsp harissa paste (found in most supermarkets)
• a handful of wild rocket
• extra virgin olive oil
• salt and pepper

For the goats’ cheese, sweet pepper and chorizo topping

• 50ml/1¾fl oz passata
• 50g/1¾oz peppadew peppers (these are available from most supermarkets, near the capers and vinegars!)
• 3 sprigs of thyme
• 1 garlic clove
• 75g/3oz goats’ cheese
• 10 chorizo slices
• extra virgin olive oil
• small handful of fresh basil leaves
• salt and pepper

For the feta, hummus and zucchini topping

• 100g/3½oz hummus
• 100g/3½oz feta cheese
• ½ small courgette
• 6 cherry tomatoes
• salt and pepper
• drizzle of balsamic glaze (available in the supermarket)
• extra virgin olive oil
• small handful of mint leaves

Method

1. Preheat the oven to 240C/475F/Gas 9.
2. Put the flour, yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball.
3. At this stage I like to get my hands into the bowl and squidge everything together. Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook).
4. Then divide the dough into three equal(ish) pieces and then use a rolling pin to roll each one out into roughly a 14x40cm/5x15in rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings (or for at least 10 minutes).
5. For the harissa, chilli, sausage and rocket topping, trim and finely slice the spring onions (green and white bit) and halve, deseed and finely slice the red chilli (if using) and set aside.
6. Snip the skin of the sausages and then peel it off or squeeze the sausage meat out. Break the sausage meat into small pieces.
7. Spread the harissa paste all over the pizza base. I like to leave a 1cm/½in border for aesthetic purposes only! Scatter the onions, chilli, sausage meat and fennel seeds over and season with a little salt and pepper.
8. For the goats’ cheese, sweet pepper and chorizo topping, put the passata and peppadew peppers in a blender. Run your fingers down the length of the thyme sprigs to release their leaves, peel the garlic and add both to the blender also. Blitz until smooth and then spread over the pizza base, leaving a 1cm/½in border.
9. Break the goats’ cheese into small pieces and scatter over the pizza base along with the chorizo slices.
10. For the feta, hummus and zucchini topping, spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes, scatter them over, and season.
11. When you have topped the pizzas, bake each one in the oven for 8-10 minutes or until crispy and the sausage on the harissa, chilli and sausage pizza is cooked.
12. Once cooked, scatter the rocket over the harissa, chilli and sausage pizza. Scatter the basil leaves over the cooked goats’ cheese pizza and drizzle with a little oil. Drizzle the balsamic glaze over the feta pizza with a good drizzle of olive oil, then scatter over the mint leaves. Serve the pizzas immediately.

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Crackling pork belly

Ask your butcher to score the skin finely for this as the crackling is essential. The first brief roasting at the higher temperature is essential to set the skin on the route to crispness. These ribs are not sweet and sticky but lightly crisp and lip-tingling.

Ingredients

• 1-1.5kg/2¼lb-3lb 5oz pork belly, bones removed, skin intact and finely scored

For the rub

• 3 garlic cloves
• half a teaspoon dried chilli flakes
• 2 tablespoons light soy sauce
• a tablespoon groundnut oil
• 2 teaspoons salt
• a lightly heaped teaspoon Chinese five-spice powder

For the peach salsa

• 2 spring onions
• a small red chilli
• 3 peaches
• 8 cherry tomatoes
• a small bunch coriander
• juice of 2 limes
• 3 tablespoons olive oil

Preparation method

1. Put the pork belly in a china or glass dish.
   
2. For the rub, peel and crush the garlic to a paste, stirring in the soy, dried chilli flakes, groundnut oil, salt and five-spice powder. Spread this paste over the skin and underside of the pork belly. Leave it to marinate for a good 4 hours, if not overnight.
   
3. When the pork has marinated, preheat the oven at 220C/425F/Gas 8. Place the pork in a roasting tin then cook, skin-side up, for about 20 minutes. Lower the heat to 200C/400F/Gas 6 and continue cooking for a further 40-50 minutes, or until the skin is dark and crisp. Leave for 10 minutes to rest, then carve.
   
4. Meanwhile, to make the peach salsa, trim and finely chop the spring onions, finely chop the chilli, peel, stone and finely chop the peach and halve the tomatoes. Mix gently then dress with the lime juice and the olive oil.
   
5. Serve the ribs with the peach salsa on the side.
   

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Spicy chilli con carne with guacamole

This easy chilli is enlivened by a salsa crammed with healthy vegetables and creamy avocado. The spiciness can be adjusted to suit your taste.
This meal provides 393 kcal, 30g protein, 12g carbohydrate (of which 10g sugars), 23g fat (of which 7g saturates), 4g fibre and 0.4g salt per portion.

Ingredients

For the chilli con carne

• drizzle olive oil
• 1 large onion, very finely chopped
• 2 garlic cloves, very finely chopped
• 2 bay leaves
• 2 sprigs fresh rosemary, leaves only, very finely chopped
• 2 tsp ground cumin
• 1 red chilli, chopped (optional)
• 1-3 tsp chilli powder, to taste
• 500g/1lb 2oz lean beef mince
• 1 x 400g tin chopped tomatoes
• 1 tbsp clear honey
• 250ml/9fl oz red wine or beef stock
• boiled long-grain rice, to serve
• salt and freshly ground black pepper

For the avocado salsa

• 1 ripe avocado, skin and stone removed, finely diced
• ½ red onion, finely diced
• ¼ cucumber, finely diced
• ½ lemon, juice only
• handful roughly chopped fresh coriander leaves (optional), plus extra to serve

Preparation method

1. For the chilli con carne, heat the oil in a medium frying pan over a low heat.
   
2. Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined.
   
3. Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout.
   
4. Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking.
   
5. Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using.
   
6. Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using.
   

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Loin of venison in a sloe gin and blackberry glaze

This winter dish by The Hairy Bikers cooked with the finest, most tender cut of venison, is a real treat. 

Ingredients

• 1 kg/2lb 2oz venison loin, fat trimmed
• 1 tbsp olive oil
• 1 tsp dried thyme
• 250g/9oz pancetta, thinly sliced
• 1 tbsp vegetable oil
• 2 tbsp sloe gin
• 200ml/7fl oz reduced beef stock
• 6 juniper berries, crushed
• 200g/7oz blackberries
• knob of butter
• salt and freshly-ground black pepper

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
   
2. Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ground black pepper and rub in the dried thyme. Set aside.
   
3. Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film.
   
4. Heat the vegetable oil in an ovenproof frying pan. Sear the loin on all sides until the pancetta is turning golden-brown.
   
5. Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and set aside.
   
6. Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced slightly.
   
7. Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or until the blackberries are softened, then crush them slightly.
   
8. Add the butter to the sauce and season with salt and freshly ground black pepper.
   
9. Cut the loin into thick slices, discarding the beginning and end bits.
   
10. Serve about 3 slices per person with the sloe and blackberry glaze.
    
    

Top recipe tip

The pancetta will add flavour and keep the venison juicy.

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Venison shank casserole with pears and parsnips

A wonderfully rich and fragrant casserole that would make a splendid winter supper with a robust and spicy red wine

Ingredients

For the casserole

• 6 venison shanks, from the front legs
• 350ml12fl oz red wine
• 150ml/5fl oz port
• 1 sprig thyme
• 2 cloves garlic, crushed
• 1 bay leaf
• 4 peppercorns
• 4 juniper berries
• 2 tbsp vegetable oil
• 4 rashers smoked bacon, chopped
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 1 stick celery, chopped
• 2 litres/3½ pints chicken or beef stock
• 200g/7oz cooked chestnuts

For the roasted vegetables

• ½ onion squash, seeds removed and cut into 2.5cm/1in moons, skin on
• 6 beetroot, preferably Cheltenham Greentop variety, washed and cut in half lengthways
• sea salt
• 2 sprigs thyme
• 2 garlic cloves
• 6 tbsp vinaigrette
• 3 ripe pears, preferably Williams variety
• freshly ground black pepper
• 150g/5½oz butter
• 150ml/5fl oz chicken stock
• 3 parsnips, peeled and halved

Preparation method

1. For the casserole, place the venison into a bowl with the red wine, port, thyme, garlic, bay leaf, peppercorns and juniper berries, stir well then leave to marinate in the fridge overnight.
   
2. Preheat the oven to 140C/275F/Gas 1.Remove the venison from the bowl, reserving the marinade, and dry with kitchen paper.
   
3. Heat a heavy-based ovenproof casserole pan until hot, add the oil then the venison and brown the meat on all sides over a high heat. Remove the meat from the pan and set aside.
   
4. Add the bacon and vegetables to the pan, along with a pinch of salt, and cook until the vegetables are lightly browned.
   
5. Add the reserved marinade, cook until it has reduced by two-thirds then place the venison back in the pan, add the stock and bring to a simmer.
   
6. Cut a piece of greaseproof paper to the same size as the top of the pan and place on top of the casserole.
   
7. Place the pan in the oven and cook for 2-3 hours until the meat is tender. Allow the casserole to cool, then remove the venison shanks and set them aside.
   
8. Sieve the cooking juices then return them to the pan and reduce by at least a half or until the sauce is rich and dark. Set the pan aside until ready to finish.
   
9. For the roasted vegetables, turn the oven up to 170C/325F/Gas 3.
   
10. Wrap the squash and beetroot in a foil parcel with the salt, thyme, garlic and vinaigrette and a couple of tablespoons of water. Place on a baking tray in the oven and bake for 30-40 minutes until tender.
    
11. Meanwhile, cut the pears in half, remove the cores and season with salt and freshly ground black pepper.
    
12. In a large pan, warm half the butter and then add the pears cut side down. Allow the butter to get very hot and turn a light brown colour, then turn the heat down and cook gently for 8-10 minutes until the pears are tender.
    
13. Add the chicken stock, let it bubble then remove the pears from the pan and set aside in a warm place.
    
14. Blanch the parsnips in boiling water then transfer them to the same pan you used to cook the pears and add the remaining butter. Cook gently until the parsnips are tender and golden-brown.
    
15. To finish the casserole, return the venison shanks to the pan, add the chestnuts and gently warm through.
    
16. Serve the casserole on warmed plates with the squash, beetroot, pears and parsnips alongside.
    

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Noodle salad with chilli nuts

Salad is not just about lettuce, this zingy noodle salad is perfect for popping in your lunchbox. 

Ingredients

For the salad

• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 2 tbsp clear honey
• ¼ cucumber, peeled, seeds removed, finely chopped
• ¼ red pepper, finely chopped
• 100g/3½oz egg noodles, cooked according to packet instructions
• salt and freshly ground black pepper

For the chilli nuts

• 2 tbsp vegetable oil
• 50g/2oz peanuts
• ½ tsp salt
• ½ tsp chilli flakes

Preparation method

1. For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well.
   
2. Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well.
   
3. For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts.
   
4. Put the noodle salad in a bowl, sprinkle over the nuts and serve.
    

 Top recipe tip

You may not think of a honey as a store cupboard ingredient but it can be very useful for achieveing a sweet and sour balance in Asian cooking.
 

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Pan-fried salmon with broccoli

Get dinner on the table in 10 minutes with this simple salmon dish that gets added flavour from zesty lemon. Serve with broccoli to help you on the way to 5 a day. 

Ingredients

• 25g/1oz butter
• 150g/5½oz salmon fillet, skin on, thickly sliced
• ½ lemon, juice only, plus lemon wedges to garnish
• small handful Tenderstem broccoli
• salt and freshly ground black pepper

Preparation method

1. Melt the butter in a frying pan. Add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the pan and set aside.
   
2. Place the broccoli into a pan of boiling salted water and boil for 3-4 minutes, or until al dente. Drain the broccoli.
   
3. To serve, pile the broccoli onto a serving plate and top with the pan-fried salmon. Garnish with lemon wedges.

Top recipe tip

Lemon juice is great for adding flavour to dishes, you can buy a bottle of lemon juice for as little as 60p.

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Pesto lemon chicken

Mary's take on the classic Mediterranean tricolore salad but with cucumber instead of mozzarella and added chicken.

Each serving provides 382kcal, 27g protein, 12g carbohydrate (of which 10g sugars), 24g fat (of which 4g saturates), 6g fibre and 0.6g salt.
 

Ingredients

• 3 cooked chicken breasts, skinned, boned, halved horizontally and sliced into thin strips
• 2 large ripe avocados, peeled and sliced
• ½ lemon, juice only
• ½ cucumber
• 18 baby plum tomatoes, halved lengthways

For the dressing

• 4 tbsp fresh green basil pesto
• 6 tbsp light mayonnaise
• ½ lemon, juice only
• salt and freshly ground black pepper

To serve

• 25g/1oz pine nuts, toasted
• micro salad
• basil leaves

 

Preparation method

1. To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight.
   
2. Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated.
   
3. Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.)
   
4. Scatter over the toasted pine nuts, micro salad and basil leaves to finish.
   

 

Top recipe tip

Tip 1: The chicken is best mixed in the dressing a day ahead to allow the flavours to infuse, while the salad should be made fresh on the day.
Tip 2: Micro salad is as it sounds – mini leaves that are pretty and full of flavour. If you can’t get hold of micro salad, then a bag of mixed salad leaves or even watercress would make a good alternative.
Tip 3: Freeze any leftover fresh pesto and use within one month.

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