Innholdsfortegnelse for The Essential Guide To…Store Cupboard i The Essential Guide To...

Houmous & herbs on toast Vg Make your own houmous in a matter of minutes and use it to top toasted sourdough Serves 4 Prep time 15 mins • 400g tin chickpeas, drained and rinsed• 50g tahini paste• Juice of 1½ lemons• 1 garlic clove• 50ml olive oil, plus 1 tsp• 50ml cold water• 1 tsp sumac• 1 tsp pomegranate molasses• ½ large pack each of fresh parsley, mint and dill• 75g sliced radishes• 100g deseeded, diced cucumber• 4 sourdough slices, toasted 1 Whizz the chickpeas, tahini paste, the juice of 1 lemon, the garlic and 50ml olive oil in a food processor until smooth. Add 50ml cold water and whizz again. Season with salt. 2 Whisk 1 tsp olive oil, the sumac, pomegranate molasses and the remaining lemon juice,…

Baked bucatini pasta with peas, broad beans & fresh herbs You can make this a day ahead, but don’t add the breadcrumbs or pesto until ready to serve Serves 6 Prep time 45 mins Cooking time 20 mins You’ll need… 6 small gratin dishes or ramekins (about 250ml each) • 1 shallot, finely chopped• Knob of butter, plus extra, melted, for drizzling• 100g peas (fresh or frozen), blanched• 100g broad beans (fresh or frozen), blanched• 350g bucatini pasta• Small handful fresh parsley, chopped• Small handful fresh chives, chopped• Small handful fresh marjoram, leaves picked and chopped• Fresh mint leaves, chopped• 80g baby leaf spinach• 150g Grana Padano Riserva, grated• 100g fior di latte mozzarella (or other mozzarella), chopped• Whole nutmeg for grating• Handful breadcrumbs, toasted in a dry pan to…

QUINOA Salmon & quinoa tzatziki salad GF Rich in nutrients, this filling lunch has a cooling yogurt topping. Double the recipe to serve 2 or scale it up to serve 4 Serves 1 Prep time 5 mins Cooking time 10-15 mins • 50g red and white quinoa• ¼ cucumber, very finely chopped• ½ small bunch fresh mint, leaves coarsely chopped• 75g natural yogurt• Bunch fresh flat-leaf parsley, finely chopped• 1 cooked, sustainably sourced salmon fillet 1 Put the quinoa in a saucepan and cover with freshly boiled water. Bring to the boil and simmer for 10-15 mins until tender. Drain well. 2 Mix together the chopped cucumber, mint and yogurt to make a creamy tzatziki. Season with salt and pepper. 3 Stir the parsley into the cooked quinoa. Season with…

STEP BY STEP Basic white rustic loaf V DF This easy loaf is a cinch to make. It’s best eaten on the same day or used for toast the next Makes 750g loaf (10 slices) Prep time 15 mins Cooking time 20-25 mins, plus proving • 500g strong white bread flour, plus extra for dusting• 1 tsp fine salt• 7g sachet fast-action dried yeast• 1 tbsp olive oil, plus extra for greasing Per serving 188kcals, 1.7g fat (0.3g saturated), 5.9g protein, 39.6g carbs (0.2g sugars), 0.49g salt, 1.6g fibre 1 Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together. If it seems dry, add a dash…

…JAM Doughnuts V Whip up these delicious fried doughnuts with everyday ingredients you can find in your larder Makes 20 Prep time 1 hour, plus rising and proving Cooking time 20 mins You’ll need… Digital probe thermometer; disposable piping bag • 7g dried fast-action yeast sachet• 55g golden caster sugar, plus extra for coating• 500g strong bread flour, plus extra for dusting• 1 tsp salt• 100g unsalted butter, cubed• 2 large free-range eggs, beaten• 2L sunflower oil for deep-frying, plus extra for oiling• 370g good-quality strawberry jam Tip Make the dough the day before, then leave to rise in the fridge overnight. Bring to room temperature before kneading, shaping and proving. Or make the dough up to the end of step 4 and freeze it. Defrost when you want to…

Quinoa, tenderstem broccoli, avocado & tuna salad GF DF If you’re looking for a healthy, tasty and super speedy meal, this is it. Ready in just 15 mins and full of protein, this vibrant salad makes a great lunch or light supper Serves 2 Prep time 5 mins Cooking time 10 mins • 2 medium free-range eggs• 150g tenderstem broccoli• 2 tbsp mixed seeds• Olive oil• 1 tsp honey• 1 tbsp tamari sauce• 250g pack of ready-cooked red and white quinoa• 158g tin tuna, drained and flaked• 1 small avocado, sliced• 2 tbsp extra-virgin olive oil• 2 tsp Dijon mustard• 2 tsp white wine vinegar 1 Boil the eggs in a saucepan for 5-6 mins for soft boiled. Drain and run under cold water to stop them cooking more. Peel,…

1 Harissa-spiced meatballs with houmous & pomegranate seeds This works equally well with lamb or chicken mince instead of turkey Serves 4 Prep time 15 mins Cooking time 15 mins • 500g turkey mince• 1 tbsp harissa paste• 2 chopped banana shallots• 1 garlic clove, crushed• 40g fresh breadcrumbs• 1 medium free-range egg• 200g couscous• 100g houmous• 40g toasted pine nuts• Handful of fresh soft herbs• 100g pomegranate seeds 1 In a bowl, mix the turkey mince, harissa paste, shallots, garlic, breadcrumbs and egg with salt and pepper. Shape into 16 meatballs. Heat a glug of oil in a large non-stick frying pan, then fry the meatballs for about 10 mins, turning occasionally, until browned and cooked through. 2 Meanwhile, put the couscous in a heatproof bowl. Pour over 200ml…

Cheesy mushroom & potato gnocchi V If making ahead, add the gnocchi in step 2 but don’t cook it. Scatter the cheese over the pasta bake, then store, covered, in the fridge for up to 24 hours. Bake for 25-30 mins (200°C/fan 180°C/gas 6) until piping hot and golden Serves 4 Prep time 10 mins Cooking time 20-25 mins • Olive oil for frying• 2 x 250g packs chestnut mushrooms, quartered• 2 garlic cloves, chopped• 10 fresh sage leaves, 4 finely chopped• 2 x 400g tins chopped tomatoes• 2 tbsp good-quality balsamic vinegar• 400-500g pack fresh potato gnocchi• 25g freshly grated Parmesan cheese (or vegetarian alternative)• 30g grated mozzarella or Cheddar cheese Tip Try swapping sage for basil or the mushrooms for sliced peppers. 1 Heat a glug of olive…

Vanilla & nutmeg baked rice pudding V Use that pudding rice at the back of the cupboard for a warming, sharing treat Serves 4 Prep time 10 mins Cooking time 2 hours 15 mins You’ll need… 1-litre ovenproof dish • 10g unsalted butter• 40g caster sugar• 80g pudding rice• 600ml whole milk• 200ml single cream• 1 bay leaf• 1 vanilla pod, split• Pinch freshly grated nutmeg• Jam to serve (optional) 1 Heat the oven to 150°C/fan 130°C/gas 2. Grease the ovenproof dish with the butter. Put the sugar, rice, milk, cream and bay leaf in a medium mixing bowl. Scrape out the seeds from the vanilla pod, then add the seeds and the scraped pod to the bowl and stir to combine. Pour into the prepared dish. 2 Sprinkle over…

Seriously gooey chocolate chip cookies V Really quick to make, these biscuits can feature milk, dark or white choc chips Makes 16 Prep time 10 mins Cooking time 15 mins, plus cooling You’ll need… 2 large baking sheets • 100g unsalted butter, softened• 100g soft light brown sugar• 100g granulated sugar• 1 medium free-range egg• 1 tsp vanilla bean paste• 165g plain flour• ¼ tsp salt• ½ tsp bicarbonate of soda• Small chocolate chunks (as many as you fancy) 1 Heat the oven to 170°C/fan 150°C/gas 3½. Use an electric mixer (or a bowl and an electric hand beater) to cream together the butter with the soft light brown sugar and granulated sugar. 2 Slowly beat in the egg and the vanilla bean paste, then beat in flour, salt and…

Mushroom rarebit with a fried egg V The traditional Welsh sandwich becomes a substantial meal served here with sautéed mushrooms and a fried egg Makes 2 Prep time 10 mins Cooking time 20 mins • Knob of butter for frying• 300g mixed mushrooms, roughly chopped or sliced• 1 tbsp chopped fresh tarragon• 4 white crusty bread slices• 1 tbsp vegetable oil for frying• 2 large free-range eggsFor the rarebit sauce• 80g extra-mature Cheddar, grated• 25g mozzarella, grated• 2 tbsp cornflour• 80ml stout• 1 tbsp English mustard• A few dashes Henderson’s Relish (or vegetarian Worcestershire sauce, such as Biona)• 2 large free-range egg yolks 1 Heat the grill to medium. For the rarebit sauce, put the cheeses, cornflour, stout and mustard in a small pan, then whisk over a medium heat…

Crab & sweetcorn hash with watercress DF The perfect throw-it-all-in-a-pan midweek recipe using crab Serves 4 Prep time 10 mins Cooking time 25 mins • 800g floury potatoes, chopped into small chunks• Few glugs of olive oil• 2 red onions, sliced• 2 tsp hot smoked paprika• 2 x 185g tins sweetcorn, drained and rinsed• 100g watercress• 2 large handfuls mixed fresh herbs such as chives, basil and parsley• 200g mixed crabmeat• Lemon wedges to serve 1 Boil the potatoes in a saucepan of water for 5-6 mins until just cooked, drain and set aside. 2 Meanwhile, heat the olive oil in a large sauté pan, fry the onion for 3-4 mins until softened. Stir through the paprika and cook for 2 mins more, then put on a plate. Add another…

All-in-one veggie lasagne V Lasagne usually has at least two sauces and can feel like a big project. This is a quick all-in-one version where you stir cabbage, lentils and crème fraîche into the tomato sauce before layering with lasagne sheets. It saves on dishes and still tastes fantastic Serves 6 Prep time 30 mins Cooking time 1 hour 15 mins You’ll need… 20cm x 30cm baking dish • 250g wholegrain lasagne sheets• Large handful grated cheese (Cheddar or whatever you like) For the tomato sauce • 3 tbsp olive oil• 2 onions, finely chopped• 3 garlic cloves, finely chopped• 2 tbsp tomato purée• 2 tbsp small or non-pareil capers• 3 x 400g tins chopped tomatoes• 250g white cabbage, roughly chopped• 2 handfuls fresh basil, leaves picked and roughly chopped•…

PEAS Chilled pea soup V GF Delicately sweet, this cooling soup makes a smart starter, topped with sliced heritage tomatoes or cooked crayfish Serves 4 Prep time 15 mins, plus chilling Cooking time 15 mins • Olive oil for frying and drizzling• Bunch of spring onions, chopped• 1 garlic clove, crushed• 300g frozen petits pois• 750ml good-quality vegetable or chicken stock, hot• Large handful fresh basil• 60g bag mixed watercress, rocket and spinach salad leaves• 150ml yogurt 1 Heat a glug of oil in a large saucepan over a medium heat. Add the spring onion and cook for 8 mins, then add the garlic and cook for 2 mins more. Stir in the peas, then pour over the hot stock, season and simmer for 5 mins. 2 Meanwhile, roughly chop…

1. FRESH OR TINNED PEARS Chocolate frangipane pear tart V If using tinned pears, drain well and pat dry before using or they will make the pastry soggy Serves 8-10 Prep time 1 hour, plus chilling Cooking time 1 hour 10-15 mins, plus cooling You’ll need… Deep 23cm fluted loose-bottomed tart tin • 200g unsalted butter• 200g caster sugar• 2 medium free-range eggs, beaten, plus 3 egg yolks• 200g dark chocolate (70% cocoa solids), melted• 200g ground almonds• 4 tbsp plain flour• 4 comice pears, peeled, cored and sliced into quarters• 2 tbsp apricot jam• Crème fraîche to serve For the pastry • 230g plain flour• 100g ground almonds• 100g caster sugar• 180g unsalted butter, softened• 2 medium free-range egg yolks 1 For the pastry, whizz the flour, ground almonds,…

REUSING FOOD SAFELY To cook with leftovers, the Food Standards Agency champions the ‘4Cs’, which are cleaning, chilling, cooking and avoiding cross-contamination • Wash raw foods and use different utensils and boards for raw and ready-to-eat food. Don’t wash raw meat as this can splash bacteria onto hands and surfaces.• Cool cooked food at room temperature, cover and put in the fridge or freezer within 1-2 hours.• Leftovers should be eaten or frozen within two days (1 day for rice dishes).• Once food is defrosted, eat it within 24 hours.• Previously cooked and frozen meat should only be reheated once. However, you can safely cook defrosted meat into a new meal and freeze that dish, ie, you can defrost frozen chicken or turkey, cook it and use the leftovers in…