Put potatoes in large pan, cover with cold water and bring to boil; simmer for 10mins. Meanwhile, put onion, bay and peppercorns in large pan; put salmon skin-side down on top. Pour over milk; bring just to simmer. Turn off heat and leave for 5mins. Set salmon aside; sieve milk into jug. Discard onion, bay and pepper.
When potatoes are tender, drain and steam-dry for 2mins. Return to pan with 30g butter and 4tbsp infused milk. Mash and season, then set aside until completely cool.
Put spinach in colander and pour over kettle of just-boiled water, then squeeze out excess liquid and dry with kitchen paper. Roughly chop; set aside.
When mash is cool, mix with spring onions, mustard, lemon zest, dill and spinach. Flake salmon, discard skin and stir into mixture. Season and shape into 4 fish cakes.
One at a time, dip fish cakes into egg, then breadcrumbs. Heat 1tbsp olive oil in large frying pan over medium heat. Fry fish cakes for 5-6mins, then turn over, add remaining oil and fry for 5-6mins more.
Meanwhile, heat remaining butter in small pan over low heat. When foaming, stir in flour and cook for 2mins, stirring. Stir in remaining infused milk, little at a time until have smooth sauce. Simmer for 2mins, stirring, until little thickened, then stir in parsley and lemon juice. Season and serve with fish cakes and peas.
4 sheets all butter puff pastry (defrosted if frozen)
EGG WASH
1 egg, lightly beaten
2tbsp single cream
Instructions
Heat oil in heavy-based saucepan over high heat. Add beef and cook in batches for 3-4mins, or until browned (adding more oil if nec). Set beef aside and keep warm.
Add onions and chorizo to pan and cook for 3-4mins, or until onion has softened. Return beef to pan along with tomatoes, vinegar, sugar and stock; bring to boil. Reduce heat to low and simmer, covered for 30mins. Uncover and cook for further 30mins or until thickened. Add beans, remove from heat and cool to room temp before chilling.
Preheat oven to 200C and lightly grease 4*310ml capacity 12cm oval pie tins. Lay pastry out on work surface. Place 1 tin on sheet of pastry and cut around edge using small sharp knife. Repeat to make 4 ovals same size, then cut another 4 ovals leaving 2cm border around tin. Line tins with large pastry ovals and fill with chilled beef mixture. Top with remaining pastry ovals, trimming any excess.
For egg wash, put egg and cream in bowl and mix to combine. Brush pastry with egg wash and bake for 20-30mins or until golden.
3tbsp sage leaves, chopped plus 2 extra sage leaves to decorate
2 green apples, peeled, cored and chopped into wedges
2*375g blocks puff pastry (defrosted if frozen)
EGG WASH
1 egg, lightly beaten
2tbsp single cream
Instructions
Heat 1tbsp oil in heavy-based saucepan over high heat. Add pork and cook in batches for 3-4mins, or until browned (adding more oil between batches if nec); set pork aside.
Reduce heat to medium, add remaining oil, onion and garlic, then cook for 3-4mins, or until softened. Return pork to pan with cider and stock, reduce heat to low and simmer, covered, for 1hr. Uncover and cook for 15mins. Add potato and sage, season and cook for further 15mins, or until potato is just tender. Remove from heat and stir through apple.
Preheat oven to 200C. Spoon pork mixture into 2*500ml capacity ovenproof frying pans (or pie dishes). Roll pastry out on lightly floured surface to 0.5cm thick. Cut 2 rounds from pastry to fit top of frying pans/pie dishes. Use to top pies, trimming any excess from edges.
For egg wash, put egg and cream in bowl and mix to combine. Brush pastry with egg wash and press sage leaf into centre of each pie. Bake for 20-25mins or until golden.
Start by making pastry. Put flour, cheese, butter and salt in food processor and blitz for 1-2mins, or until mixture resembles fine breadcrumbs. Add eggs and milk and blitz for 2mins more, or until smooth dough forms. Wrap in clingfilm and refrigerate for at least 30mins.
Heat oil in large non-stick frying pan over medium heat. Add chicken and cook in batched for 4-5mins or until golden (adding more oil between batches if nec). Set chicken aside and keep warm. Add butter, leeks, garlic and thyme to pan and cook for 7-8mins, or until softened. Add flour and cook for 2mins. Add milk, season and cook for 3mins more, or until thickened. Return chicken to sauce, remove from heat and cool to room temp before refrigerating to cool completely.
Preheat oven to 180C. Roll half pastry out between 2 sheets of baking parchment (or clingfilm) to 0.3cm-thick circle. Line 28-31cm round, lightly greased pie tin with pastry and fill with cooled chicken mixture. Roll remaining pastry out between 2 sheets of baking parchment to 0.3cm-thick circle; place on top of pie and trim any excess pastry.
For egg wash, put egg and cream in bowl and mix to combine. Brush pastry with egg wash and bake for 35-40mins or until pastry is golden.
Cut aubergines in half lengthways, then cut each half into 3-4 long wedges. Heat 1tbsp of sesame oil in large frying pan/wok until hot. Fry aubergine wedges in batches until golden, adding further 1tbsp pf oil when needed. Remove from pan and set aside.
Heat remaining oil and fry garlic, ginger and spring onions until golden and aromatic. Add rice wine, soy sauce, fish sauce and stock.
Return aubergine to pan, cover with lid and cook for 20mins until aubergine is tender and ‘gives’. Drizzle over honey, turn to combine and remove from heat. Meanwhile, plunge beansprouts in pan of boiling water and cook for 2mins. Drain well and toss with chillies and coriander to combine. Spoon aubergine into bowls and top with beansprout salad.
Preheat oven to 200C. Remove tofu from packaging and sandwich between clean dry tea towel, then place on large plate and weight with something heavy (e.g. cans of food). Chill in fridge for few hours/overnight.
Mix sesame oil with five-spice powder, remove pressed tofu from tea towel and cut each block into 6 slices.
Toss sliced tofu in oil and spice mixture, tip onto baking sheet and place in oven to roast for 45mins, until golden. Then cut into thin slices.
Steam pancakes according to pack instructions. Serve with hot spiced tofu, shredded cucumber and spring onions and bowl of hoisin sauce.
Can pour mixture into 900g loaf tin and cook for 45mins
Author: Cat (Waitrose Winter Harvest 2013, p12)
Recipe type: Snack
Serves: 8
Ingredients
150g golden caster sugar
100g unsalted butter, softened
2 eggs, lightly beaten
150g self-raising flour
3tbsp whole milk
2 lemons, zest and juice
50g granulated sugar
Instructions
Preheat oven to 180C. Place 8 paper muffin cases in 12-hole deep muffin tray. In mixing bowl, beat together caster sugar and butter for 3-4mins until fluffy and very pale. Beat in eggs, then sieve in flour, mixing well to combine. Stir in milk and lemon zest.
Spoon mixture into cases and bake 15-20mins, until golden and firm to touch.
mins before cakes come out of oven, heat lemon juice and granulated sugar in pan until sugar has dissolved; set aside.
Remove cakes from oven and, while still hot and in tray, prick all over with skewer. Pour over hot lemon syrup and leave to cool completely in tray before serving.
Can be made (to end of step 3) several hours ahead of serving – stack on plate and cover with clingfilm. Can also be wrapped in foil when cool and frozen up to 3months.
Author: Cat (Waitrose Winter Harvest 2013, p11)
Recipe type: Dessert
Cuisine: French
Serves: 4
Ingredients
CREPES
100g plain flour
25g caster sugar
1 medium orange, zest finely grated
1 large egg, beaten
300ml whole milk
25g butter, plus extra for frying
SAUCE
2 medium oranges, juice plus strips of orange zest to garnish
1 lemon, juice and zest finely grated
3tbsp Cointreau/Grand Marnier
75g caster sugar
100g butter, cut into small cubes
2tbsp brandy
Icing sugar, to dust
Instructions
First make crepes: stir together flour, sugar and orange zest in mixing bowl. Make well in centre, add egg and mix with spoon, gradually adding half milk and drawing flour into centre as mix. Once all flour has been incorporated, beat mixture for 2mins until smooth.
Stir in remaining milk and melted butter to make smooth, shiny batter that coats back of wooden spoon. Pour into jug.
Heat knob of butter in 20cm heavy-based frying pan/deep pancake pan until foaming. Pour in a little batter, tilting pan to coat base as thinly as poss. When batter turns slightly darker and feels firm, flip it over with large palatte knife to cook other side. Transfer crepe to warm plate, cover with clingfilm or large saucepan lid and continue with remaining batter to make 8 crepes.
To make sauce, mix together orange and lemon juice, lemon zest and liqueur in bowl. Place 2-3tbsp of mixture in frying pan with sugar. Heat gently over low heat until sugar has melted, then boil for 1-2mins until turns light toffee colour.
Add cubed butter to pan, swirling over low heat until butter has melted. Stir remaining citrus mixture into pan and allow to bubble for 2-3mins until smooth and shiny.
Fold each crepe into quarters and slide them into pan, basting with sauce. Heat through for 1min. Take them to table, quickly pour over brandy and carefully ignite with long taper/match. When flames have died down, serve warm crepes and sauce garnished with strips of orange zest and dusted with icing sugar.
