Italian Meatball Meatloaf Sandwiches

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:8 servings
Level:Easy





Ingredients
2 pounds ground beef, pork and veal (a meatloaf mix)
Kosher salt and ground black pepper
Three 1-inch slices good-quality stale white bread
Milk, for soaking bread
2 eggs
A couple handfuls grated Parmigiano-Reggiano
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup grated onion
3 to 4 cloves garlic, grated or finely chopped
Olive oil cooking spray
1 cup ketchup
2 tablespoons store-bought balsamic drizzle (or reduce 1/4 cup vinegar and 1 tablespoon brown sugar in a small pot to about 2 tablespoons of drizzle)
1 tablespoon Worcestershire sauce
Chicken stock, for warming
Italian-American crusty white bread, for serving
Toppings: lettuce, tomato, red onion, thinly sliced fresh mozzarella and torn fresh basil leaves

Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil.

Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper. Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf. Bake until cooked through, about 1 hour.

To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock. Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil.


Main Ingredient: Pork Veal
Course: Dinner Main Dish
Dish: Sandwich
Technique: Baking
Cooking Style: Make Ahead

Hoagie Dip

Total Time:
25 min
Prep:
25 min
Yield:8 servings
Level:Easy





Ingredients
1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10 -to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping

Directions
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!


Main Ingredient: Meat Bread Lettuce
Course Appetizer: Dinner
Dish: Dip
Who's Dining: For A Crowd

Grilled Sausage with Spicy Sauce

Total Time:
38 min
Prep:
10 min
Inactive:
20 min
Cook:
8 min
Yield:6 servings
Level:Easy




Ingredients
1 tablespoon vegetable oil
2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
3/4 cup ketchup
3/4 cup spicy brown mustard

1 tablespoon hot sauce


Directions
Soak 8 to 10 wooden skewers in water for about 20 minutes.

Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.

Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

Serve this dish with Tangy Corn Relish.


Main Ingredient Sausage
Course Appetizer Dinner
Technique Grilling
Who's Dining For A Family

Cooking Style Easy

Warm Artichoke and Bacon Dip

Total Time:
45 min
Prep:
10 min
Cook:
35 min
Yield:6 to 8 servings
Level:Easy





Ingredients

Pita Chips:
1 teaspoon chili powder
1 teaspoon ground cumin
3 to 4 pita breads
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt

Dip:
Butter, for greasing the baking dish
5 strips thick-cut bacon
1 teaspoon extra-virgin olive oil, optional
2 shallots, chopped
2 cloves garlic, minced
One 8-ounce bag frozen artichokes, thawed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups (16 ounces) mascarpone cheese
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh lemon juice (from 1 large lemon)


Directions
For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.

For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.

Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.

Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.



Main Ingredient Artichoke Bacon


Course Appetizer Snack


Dish Dip


Cooking Style Easy

California Flatbread

Total Time:
40 min
Prep:
15 min
Cook:
25 min
Yield:6 servings
Level:Easy








Ingredients
4 slices bacon, chopped
3 plum tomatoes, sliced
Extra-virgin olive oil, for brushing
1 pound store-bought pizza dough, at room temperature
6 ounces goat cheese, crumbled
Kosher salt and freshly ground pepper
1 1/2 cups radish sprouts
3 cups baby arugula
Juice of 1/2 lemon

Directions
Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.

Brush a large rimmed baking sheet with olive oil. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing). Prick the dough all over with a fork. Top with the tomatoes, reserving the bacon drippings. Bake until the crust is golden brown, 12 to 15 minutes.

Remove the flatbread from the oven; top with the goat cheese. Season with salt and pepper. Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper. Top the flatbread with the greens and bacon.

• Main Ingredient
 
• Bacon

Whole-Wheat Cherry Tomato and Zucchini Pan Pizza

This healthy, vegetarian pizza is high in protein and loaded with vitamin C, calcium, iron and fiber. Cut up into smaller pieces, it's perfect[ as a healthy hors d'oeuvre].

Prep:
15 min
Cook:
30 min
Yield:One 9x13 pan pizza
Level:Intermediate


Ingredients
1 medium zucchini, sliced 1/16 inch thick (about 8 ounces)
Kosher salt
Cooking spray
One 1-pound ball 100% Whole-Wheat Pizza Dough (recipe follows)
White whole-wheat flour, for work surface
1 cup shredded part-skim mozzarella
1 pint ripe cherry tomatoes, halved
8 pitted kalamata olives, quartered lengthwise
1/4 cup crumbled feta
2 teaspoons extra-virgin olive oil
8 basil leaves, torn

100% Whole-Wheat Pizza Dough:
We love using white whole-wheat flour. It's lighter in color and milder in flavor than its regular whole-wheat cousin (a red wheat variety), which can be denser and harsher. Both flours are almost the same, nutritionally; our pizza dough has about 9 grams of fiber per serving. Be sure to check out our Cook's Note, below, a tip on making quick pizza for rushed weeknight dinners.
3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
1 teaspoon honey or agave syrup
1 teaspoon active dry yeast
2 cups white whole-wheat flour, plus more for kneading
Kosher salt
1 tablespoon extra-virgin olive oil


Directions
#Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.

#Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.

#Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.

#Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,

#Top with torn basil leaves. Cut into 8 squares.

#Per serving (2 squares): Calories: 470; Fat: 17 g (Saturated: 6 g); Cholesterol: 30mg; Sodium: 980 mg; Carbohydrate: 58 g; Fiber: 11 g; Protein: 21 g; Sugar: 5 g


100% Whole-Wheat Pizza Dough:
#Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)

#Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.

#Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Yield: 1 pound pizza dough (serves 4)

Per serving (1/4 pound): Calories: 290; Fat: 5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 50 g; Fiber: 9 g; Protein: 10 g; Sugar: 1 g

NOTE::Keep parbaked pizza shells on hand for quick weeknight meals. Roll the dough balls into rounds and bake on a preheated pizza stone or baking sheet at 500 degrees F for about 10 minutes for a softer crust, about 15 minutes for a crisper crust. Remove and let cool. Wrap the pizza shells well and freeze for up to 1 month. When ready to serve, add your favorite toppings to the frozen pizza shell and bake on a preheated pizza stone or baking sheet at 500 degrees F until hot.

Beef Tenderloin in Salt Crust

Total Time: 5 hr 40 min

Prep:          25 min

Inactive:     4 hr 35 min

Cook:         40 min

Yield:         10 to 12 servings

Level:         Intermediate

Ingredients

5 cups all-purpose flour

3 cups kosher salt

3 tablespoons fresh ground black pepper

5 egg whites

1 1/2 cups water

1/2 cup chopped fresh herbs ( parsley, thyme, and/or sage)

1 (6 to 7-pound) whole beef tenderloin, trimmed

1 tablespoon olive oil

Directions

Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.

Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.

Preheat oven to 400 degrees F.

In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.

Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.

Roasted Beef Tenderloin with Basil-Curry Mayonnaise

Total Time:

1 hr 8 min

Prep:

8 min

Inactive:

20 min

Cook:

40 min

Yield:6 to 8 servings

Level:Easy

    

Ingredients:Beef

Vegetable oil cooking spray

2 teaspoons cumin seeds

2 teaspoons coriander seeds

3 cloves garlic

1/4 teaspoon kosher salt, plus 2 teaspoons

1 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 (3 1/2 to 4-pound) beef tenderloin, trimmed

Mayonnaise:

1 cup mayonnaise

1/4 cup mascarpone cheese, at room temperature

1/3 cup finely chopped fresh basil leaves

1 tablespoon curry powder

1 teaspoon smoked paprikaKosher salt and freshly ground black pepper

Directions

For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.

In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef's knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 

degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.

For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.

To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.

Cook's Note: The spices can also be crushed by placing them in a small sealable bag and crushed using a rolling pin or the bottom of a small saucepan.

PAIRS WELL WITH

Cabernet Sauvignon
Rich, intense red wine

Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Wine 101: Get All the Basics

best chips

The best chips you have ever tasted

The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe.

Ingredients

• 4 large potatoes, preferably Maris Piper
• sunflower oil, for deep frying

To serve

• flaked sea salt
• malt vinegar

Preparation method

1. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
2. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
   Technique: How to cook chips
   Watch technique1:56 mins
3. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
4. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
5. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
6. Tip into a serving dish and sprinkle with salt and vinegar to serve.

Spicy Mexican Eggs Recipe

Add some heat to your brunch with these tortillas filled with spicy beans and eggs

Serves 4

Ingredients

• Olive oil, for frying and greasing
• 1 red onion, peeled and diced
• 1 wide green chilli, e.g. jalapeño, or ordinary green chilli if unavailable, sliced
• 2 garlic cloves, peeled and finely sliced
• 1 tsp cumin seeds
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin cooked black beans, drained and rinsed
• 4–6 corn tortillas, halved
• 6 free-range eggs
• 50g Cheddar cheese, finely grated
• 2 pinches of chilli flakes, or to taste
• Small handful of coriander, finely chopped
• Sea salt and freshly ground black pepper

Method

1. Preheat the oven to 180ºC/gas mark 4, and heat the grill as well if you have an oven grill function.

2. Place a frying pan over a medium heat and add a glug of olive oil. Add the onion, chilli and garlic with a pinch of salt and pepper and sauté until tender and dark golden, about 6 minutes. Add the cumin and cook until aromatic. Stir in the tomatoes and gently simmer for 5 minutes. Add the beans, heat through for 2 minutes, then set aside.

3. Grease a baking dish with a little oil and sprinkle some seasoning in the bottom of it. Line the dish with the tortillas, overlapping them and raising them slightly above the edge of the dish. Pour in the tomato mixture, then make 6 little wells in it.

4. Break an egg into a cup, then pour it into a well so that the yolk sits neatly in the middle. Repeat with the remaining eggs. Sprinkle over the cheese and chilli flakes and season with salt and pepper.

5. Place the dish on a shelf two-thirds of the way up the oven so that the grill (if on) can colour the cheese. Bake for 8–10 minutes, or until the egg whites are cooked through, the yolks runny and the cheese melted and golden. If you don’t have an oven grill, bake for a further 3–4 minutes.

6. Scatter with the coriander before serving.

Roast Chicken with Chickpea Stuffing and Salad Recipe

Gordon's festive roast is stuffed with a spicy chickpea stuffing, with tarragon butter to keep the bird extra juicy

Serves 4-6

Ingredients

• 1 large free-range corn-fed chicken (about 2kg), giblets removed
• Small bunch of tarragon, leaves roughly chopped
• 200g butter, at room temperature
• 3 heads of garlic, halved horizontally
• Olive oil, for drizzling
• Sea salt and freshly ground black pepper

For the stuffing

• 1 x 400g tin cooked chickpeas, drained and rinsed
• 2 red chillies, sliced
• 1 lemon, zested
• 3 thyme sprigs, leaves only
• Olive oil

For the salad

• 1 butter lettuce, washed
• 1 lollo rosso lettuce, washed
• 100g baby spinach
• 1 ripe avocado, peeled, stoned and chopped

For the dressing

• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp runny honey
• 4–6 tbsp extra virgin olive oil

Method

1. Preheat the oven to 200ºC/gas mark 6. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown.

2. To make the stuffing, put the chickpeas into a bowl, season and add the chillies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.

3. Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10–15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180ºC/Gas 4 and continue roasting for 1¼–1½ hours, until cooked through and golden all over.

4. Extract the lemon from the cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10–15 minutes.

5. Meanwhile, separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado.

6. Put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside.

7. Spoon the garlic out of the pan and squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Push the garlic and juice through the sieve with the back of a spoon. Mash the entire contents of the bowl with a potato masher, then add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.

8. Add 2 tablespoons of the dressing to the salad, then toss, taste and adjust the seasoning as necessary, adding a little more dressing if needed. (Any leftover dressing can be stored in a screwtop jar in the fridge.) Serve immediately alongside the roast chicken and stuffing.

Ploughman's Salad Recipe

Creamy cheese, ham and crunchy veg with a honey mustard dressing, and even a pickled onion - this is Gordon's pub lunch salad

Serves 4

Ingredients

• 100g watercress, excess stalks cut off
• 1 romaine lettuce, roughly sliced
• 1 English eating apple, quartered, cored and cut into small chunks
• 3 celery sticks, trimmed and finely sliced
• 8–10 radishes, trimmed and sliced
• 6–8 slices of cooked ham, torn into pieces
• 100g best-quality Cheddar cheese such as Montgomery, cut into strips with a vegetable peeler
• 100g best-quality Stilton such as Colston Basset, cut into small cubes

For the quick pickled onion

• 1 red onion, peeled and very thinly sliced into rings
• ½ tbsp golden caster sugar
• 4 cloves
• 2–3 tbsp red wine vinegar
• Pinch of sea salt

For the dressing

• ½ –1 tsp English mustard, to taste
• 1 tsp runny honey
• 2–3 tbsp white wine vinegar
• 4 tbsp olive oil
• Sea salt and freshly ground black pepper

Method

1. First make the pickled onion. Put the onion into a bowl and sprinkle with the sugar, cloves, vinegar and a pinch of salt. Toss well to mix, place a saucer or layer of cling film over the onions and weigh down with a can of jar. Leave while you prepare the salad, or for up to an hour.

2. To make the dressing, put the mustard, honey, vinegar and oil into a bowl, add a pinch of salt and pepper and stir to combine. Taste and adjust the seasoning as necessary. Set aside.

3. Place the watercress, lettuce, apple, celery and radishes in a bowl and mix together. Mix the dressing again, pour it over the salad and toss to ensure everything is lightly coated.

4. Dot pieces of the ham and cheeses over the top. Drain the pickled onion and dot this over too. Toss lightly and serve.

Pear and Ginger Galette Recipe

A kind of rustic pie filled with pears, fiery root ginger and sticky sweet stem ginger

Serves 4

Ingredients

• 4 pears, peeled, quartered and cored
• 1 tbsp demerara sugar
• 1 ball of preserved stem ginger, finely chopped
• 2 tbsp stem ginger syrup
• 3cm piece of fresh root ginger, peeled and finely grated
• Zest of 1 lemon
• 1 free-range egg yolk
• Icing sugar, for dusting
• Cream, to serve

For the sweet shortcrust pastry

• 225g plain flour
• 2 tbsp icing sugar
• 150g cold butter, diced
• Zest of 1 lemon
• 1 free-range egg, beaten

Method

1. Preheat the oven to 180ºC/gas mark 4. Line a baking sheet with greaseproof or baking paper.

2. First make the pastry. Sift the flour and icing sugar into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the lemon zest, then add the egg and mix to combine. Gradually add just enough ice-cold water (1–2 tablespoons) to form a dough. Knead lightly into a smooth ball, then wrap in cling film and chill for at least 30 minutes.

3. When ready, flour a work surface and roll out the pastry to a thickness of 4mm (slightly thicker than a £1 coin). Place a 22cm dinner plate upside-down on the pastry and cut around it. Transfer the pastry circle to the prepared baking sheet, and set aside the excess pastry for use in another dish.

4. Mix together the pears, demerara sugar, both gingers, the ginger syrup and half the lemon zest.

5. Arrange the pears in a neat pattern around the centre of the pastry, leaving a 3cm empty border around the edge. Brush the border with the beaten egg yolk.

6. Fold up the pastry border around the pears, crimping it into a wavy ‘wall’. Brush the top of the pastry rim with more egg wash, then dust everything with icing sugar. Sprinkle the remaining lemon zest over the top and bake for 30–35 minutes, until the pastry is golden and the pears tender and caramelising slightly.

7. Dust the finished tart with a light sprinkling of icing sugar, then slice and serve with a little pouring cream.

Big Caesar Salad Recipe

Gordon Ramsay's classic Caesar salad recipe is fail-safe version with chicken

Serves 4

Ingredients

• 150–200g day-old white rustic-style bread or sourdough
• Olive oil
• 50g Parmesan cheese
• 2 romaine lettuce or 4 baby gem lettuce, washed, dried, halved and sliced
• 2 skinless, boneless chicken breasts, butterflied
• Sea salt and freshly ground black pepper

For the dressing

• 2 free-range egg yolks
• 1 tsp Dijon mustard
• 1 tbsp red wine or sherry vinegar
• Olive oil
• 1 x 50g tin best-quality anchovies in olive oil
• 2 garlic cloves, peeled and finely crushed 75g Parmesan cheese, grated
• Juice of 1 lemon, or to taste

Method

1. Chop the bread into 2cm chunks. Lightly drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine.

2. Place a large frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate.

3. To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Slowly pour in the olive oil, whisking as you do so, until the mixture emulsifies. Finely chop the anchovies and mix with the garlic to form a rough paste. Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a little splash of water.

4. Put the lettuce into a serving bowl, add a squeeze of lemon juice and half the dressing. Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan.

5. Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot griddle for 3–4 minutes on either side, until nicely striped and cooked through. Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes.

6. Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over.

Spicy Mexican Soup Recipe

Chipotle chillies give this soup a wonderful smoky flavour, and it's packed with wholesome goodness too

Serves 4

Ingredients

• Olive oil, for frying
• 1 red onion, peeled and diced
• 2 tsp cumin seeds, dry-toasted
• 1 tsp dried oregano
• 2 garlic cloves, peeled and chopped
• 2–4 dried chipotle chillies, finely chopped, or 1 tbsp chipotle chilli paste, to taste
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin cooked kidney beans, drained and rinsed
• 1 tsp sugar
• 500–750ml vegetable or chicken stock
• 100g Lancashire cheese, crumbled
• 1 ripe avocado, peeled and chopped
• 1/2 bunch of coriander, roughly chopped
• Sea salt and freshly ground black pepper

Method

1. Place a large heavy-based sauté pan or hob-proof casserole dish over a medium heat and add a dash of olive oil. Once hot, fry the onion with a pinch of salt and pepper until softened. Add the cumin seeds and oregano and cook for a further 2 minutes, or until the seeds become aromatic.

2. Add the garlic and dried chillies (if using), cook for 2 minutes, then add the tomato purée. (If using chipotle paste, add it when you add the purée.) Stir over the heat for a minute or two, then add the tomatoes and kidney beans along with the sugar. Stir and bring to a simmer, then add 500ml of the stock. Bring to the boil, reduce the heat and gently simmer for 10–15 minutes, until thickened slightly and flavoursome. Add a little extra stock if it thickens too much.

3. Pour the soup into warmed serving bowls and sprinkle with the cheese, avocado and coriander.