Main course

Showing recipes categorised by Main course, to filter please use the search field below.


Description Season Course Ingredients
Adaptable bean soup Winter Main course
  • 2 onions

  • 2 carrots

  • 2 tbsp olive oil, plus extra for drizzling

  • 3-4 ripe tomatoes

  • 1 bay leaf

  • a few large handfuls of pre-cooked cannellini beans

  • Vegetable stock
  • 1 parmesan rind

  • salt and freshly ground and black pepper

  • 1 handful chard stalks (and leaves if young)

  • fresh parsley, chopped

  • French stick, to serve

Asparagus risotto Autumn Main course

For the risotto

             1 tbsp olive oil

             1 shallot, chopped

             1 garlic clove, chopped

             200g/7oz risotto rice (eg carnaroli or arborio)

             250ml/9fl oz white wine

             500ml/18fl oz hot vegetable stock

             4 asparagus spears, blanched, chopped

             25g/1oz unsalted butter

             75g/2¾oz parmesan, grated

             salt and freshly ground black pepper

For the parmesan crisps

             150g/5½oz parmesan, grated

Baked stuffed fish with radicchio and pancetta salad Summer Main course

For the halibut

50g/2oz fresh white breadcrumbs

2 lemons, finely grated zest only

5 tbsp chopped flatleaf parsley

2 garlic cloves, crushed

3 tbsp rapeseed oil, plus extra for greasing and drizzling

4 halibut fillets, skin removed (about 250g/9oz each)

handful fresh sage leaves

small glass dry white wine or vermouth (about 150ml/5fl oz)

For the radicchio and pancetta

8 thin slices pancetta

1-2 tbsp olive oil

2 tight heads radicchio, each cut into 6 wedges

25g/1oz unsalted butter

splash good quality balsamic vinegar

2 tbsp chopped flatleaf parsley leaves

 

Barley and roasted tomato risotto Autumn Main course

 

o    10 large plum (Roma) tomatoes, about 2 pounds total weight, peeled and each cut into 4 wedges

 

o    2 tablespoons extra-virgin olive oil

 

o    1 teaspoon salt

 

o    1/2 teaspoon freshly ground black pepper

 

o    4 cups vegetable stock or broth

 

o    3 cups water

 

o    2 shallots, chopped

 

o    1/4 cup dry white wine, optional

 

o    2 cups pearl barley

 

o    3 tablespoons chopped fresh basil, plus whole leaves for garnish

 

o    3 tablespoons chopped fresh flat-leaf (Italian) parsley

 

o    1 1/2 tablespoons chopped fresh thyme

 

o    1/2 cup grated Parmesan cheese, plus extra ungrated Parmesan for making curls for garnish

 

Bulgar wheat salad with steamed poussin breast Autumn Main course

For the bulgar wheat salad

110g/4oz bulgar wheat

55g/2oz raisins

1½ oranges, juice only

squeeze lime juice

1 tbsp hemp seeds (available from health food stores)

½ red onion, peeled and finely chopped

pinch chilli powder

1 tsp soy sauce

For the poussin

2 garlic cloves

handful mixed fresh herbs (rosemary, thyme, parsley)

2 poussin breasts

Butternut squash pilaf Autumn Main course
  • 2 pounds butternut squash, peeled, halved and seeded
  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons water
  • 1 tablespoon tomato paste
  • 1 cup instant or parboiled brown rice
  • 1 3/4 cups water, or 1 14-ounce can vegetable broth
  • 1/2 cup white wine
  • 1/2 cup chopped fennel fronds, (see Ingredient Note)
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon salt
  • Pinch of cinnamon
  • Freshly ground pepper, to taste
Cauliflower cheese, roast chicken and cauliflower salad Summer Main course

For the comté cauliflower cheese

For the roast chicken

For the cauliflower salad

cauliflower lasagne Autumn Main course

Small cauliflower(cut florets small)

 4 oz mushrooms sliced

2 thin celery sticks chopped

1 onion chopped

 2 tsp curry powder

 1/2 garlic clove v

eg stock cube

pasta sheets

 bechamel sauce

 grated cheese

Chargrilled squid with creamy ponzu dressing Autumn Main Course

For the squid

For the creamy ponzu dressing

To serve

 

Cheese and Tomatoe Bread Pudding Autumn Main course

A splash of olive oil

400g can of chopped tomatoes

2 tbsp chopped fresh thyme or 1 tsp dried thyme

100g mature cheese, grated

4 eggs

400ml milk

150g day old French bread sliced thinly

salt and freshly ground black pepper

Chermoula-baked sea bass with quinoa, tomatillo and preserved lemon salad, sp... Spring Main course

For the quinoa, tomatillo and preserved lemon salad

• 50ml/2fl oz olive oil• 1 red onion, peeled, sliced • ¼ tsp sweet smoked paprika • 20ml/¾fl oz sherry vinegar • 100g/3½oz quinoa (uncooked weight), cooked according to packet instructions • 2 medium tomatillos, diced • 1 tbsp preserved lemon rind, pulp removed, finely diced • 4 tbsp chopped fresh coriander, plus extra whole leaves, to serve • 2 tbsp finely chopped fresh mint leaves • 1 lime, juice only

 For the toasted seeds

 • 100ml/3½fl oz olive oil • handful fresh curry leaves • 2 tsp fennel seeds • 2 tsp poppy seeds • 1 tsp kalonji (black onion) seeds or nigella seeds • 1 tsp black mustard seeds • 200g/7oz sunflower seeds • 200g/7oz pumpkin seeds • 1 tbsp amchur (dried, ground, unripe mango) • 1 tsp salt

For the chermoula-baked sea bass

 • 2 x 250-300g/9-10½oz sea bass fillets, skin on • 1 tbsp cumin seeds, toasted, ground • 1 tsp coriander seeds, toasted, ground • 1½ tsp sweet smoked paprika • ½ tsp dried chilli flakes • 1 tbsp fresh root ginger, peeled, crushed to a paste • 1 tbsp fresh turmeric, peeled, crushed to a paste • 2 garlic cloves, peeled, crushed • 1 banana shallot, peeled, finely chopped • 2 lemons, zest and juice • 3 tbsp flatleaf parsley leaves, finely chopped • 5 tbsp fresh coriander, finely chopped • 1 tsp salt • 100ml/3½fl oz extra virgin olive oil • 1 tbsp olive oil

For the tahini cream

• 125ml/4½fl oz tahini • 1½ lemons, juice only • 125ml/4½fl oz water

To serve

• 50g/2oz mustard, sorrel or watercress leaves • drizzle extra virgin olive oil • 1 lime, cut into wedges

Chestnut tagliatelle with wild mushroom sauce and white truffle Spring Main course

 For the pasta

50g/2oz chestnut flour

300g/10½oz type ‘00’ pasta flour, plus extra for dusting

50g/2oz very fine semolina flour

2 teaspoons extra virgin olive oil

good pinch sea salt

4 free-range eggs

 

For the sauce

4tbsp olive oil

3 garlic cloves, peeled, crushed but left whole

100g/3½oz dried porcini mushrooms, soaked in cold water for 2 hours

150g/5oz mixed fresh wild mushrooms, brushed and rinsed clean, large ones sliced, small ones kept whole

50ml/2 fl oz white wine, preferably Pinot Grigio

To serve

small bunch fresh flatleaf parsley, finely chopped

50g/2oz parmesan, grated

drizzle truffle oil, to taste (optional)

½ white truffle (approx. 5g/?oz), shaved using a potato peeler or sharp knife (optional)

 

Chicken and butter bean casserole Winter Main course

For the casserole

Drizzle of olive oil

4 red onions, finely chopped

1 garlic clove, crushed 

2 celery sticks, finely sliced

1 sweet red pepper, seeded, finely sliced

6 baby leeks, finely sliced

6 portabellini mushrooms (or any large flat mushrooms)

1.75 litres/3 pints chicken stock 

2 tbsp soy sauce

1 x tin 400g/14oz canned chopped tomatoes 

2 carrots, finely chopped

1 x tin 400g/14oz butter beans, rinsed and drained

10 chicken thighs, on the bone, skin removed

For the rice 

water

285g/10oz basmati rice

Chicken and Chorizo Pasta Autumn Main course

2  medium Chorizo Sausages  - sliced

500g Chicken Breast - cubed

1 Onion - chopped

I clove of Garlic - crushed

1/2 Red Pepper - de seeded and sliced

250g Penne Pasta

1 tablespoon of Olive oil

600ml Vegetable or Chicken Stock

pinch of Saffron

2 teaspoons Paprika

Fresh basil leaves

Salt and  freshly ground Black Pepper to taste

 

 

Chicken curry - quick & easy Winter Main course
  • ½ onion, peeled and diced

    100g/3½oz chicken, diced

    ½ tsp curry powder

    pinch of chilli powder

    ½ tsp turmeric

    70g/2½oz peas

    2 tablespoons Olive oil

    70ml2½fl oz water

Chicken curry with rice and yoghurt raita Autumn Main course

For the rainbow chicken curry

1 onion, chopped

½ tsp ginger paste (made by blending a 1.5cm/½in piece ginger with ½ tsp water)

½ tsp garlic paste (made by blending 1 garlic clove with ½ tsp water)

1 fresh green chilli, seeds removed, flesh chopped

200g/7oz canned chopped tomatoes

1 tbsp tomato purée

1 tsp cumin seeds

100ml/3½fl oz vegetable oil

1 tsp ground coriander

1 tsp paprika

1 tsp ground turmeric

1 tsp chilli powder

1 chicken breast, skin removed, cut into small pieces

½ red pepper, seeds removed, flesh finely sliced

½ green pepper, seeds removed, flesh finely sliced

½ yellow pepper, seeds removed, flesh finely sliced

For the pilau rice

100ml/3½fl oz vegetable oil

1 onion, thinly sliced

2.5cm/1in piece fresh ginger, finely chopped

2 cloves garlic, finely chopped

1 tsp ground coriander

1 tsp black peppercorns

1 tsp cloves

340ml/12fl oz water

170g/6oz basmati rice, soaked in cold water and drained well

For the raita

290ml/10fl oz yoghurt

2 tbsp whole milk

2 tomatoes, seeds removed, flesh finely chopped

¼ cucumber, finely chopped

1 tsp cumin seeds

handful chopped fresh coriander, to serve

 

chicken kiev with goats cheese Winter Main course
  • 1 chicken breast, a pocket cut into the side

    ½ red pepper, roasted, chopped

    ½ round goats' cheese

    3 tbsp seasoned plain flour

    3 tbsp breadcrumbs

    1 free-range egg, beaten

    2 tbsp Olive oil

Chicken stuffed with prosciutto, mascarpone and rosemary Winter Main course

1 x 1.2-1.5kg/2lb 9oz-3lb 4oz organic chicken, boned out (except the wing) - weight given is before bones are removed

4 slices prosciutto

150g/5oz mascarpone

2 sprigs fresh rosemary, finely chopped

1½ lemons, zest and juice

4 tbsp olive oil

150g/5oz purple sprouting broccoli, trimmed

150g/5oz Romanesco broccoli, cut into spears

To Serve:

Potato dauphinoise

 

Chilli prawn pasta Autumn Main course

50g butter

50g plain flour

500ml hot vegetable stock (made with cubes) 

A little butter or oil

2 cloves garlic, crushed

1 red onion, chopped

½ red pepper, sliced

½ green pepper, sliced

2 red chillies, deseeded and chopped

250g cold water prawns (the type you’d use for a prawn sandwich)

Velouté sauce

3 tblsp sweet chilli sauce

Dash of lemon juice

Dash of whipping or double cream

Handful of fresh chopped coriander

Cooked pasta – for this dish we usually use penne pasta and account for roughly 75g raw pasta weight per person.  Cook according to the packet instructions then drain and set aside until ready to use.

 

Chorizo pilaf Spring Main course

 

  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 250g baby cooking chorizo sliced
  • 4 garlic cloves crushed
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 250g basmati rice
  • 600ml stock
  • 1 lemon , zest peeled off in thick strips, plus wedges to serve
  • 2 fresh bay leaves
  • small bunch parsley , chopped
COD ON A BED OF ENDIVES Summer Main course 4 ENDIVES 25G BUTTER 1 LEMON 8FL OZ MUSHROON BROTH 800G COD CUT INTO 4 PIECES 200ML CREME FRAICHE 1 EGG 100G GRATED GRUYERE CHEES
Country chicken Autumn Main course

2 chicken breasts

 2 tablespoons olive oil

small onion chopped

4 spring onions sliced

 2 celery sticks sliced

1 garlic clove crushed

 8 ozs plum tomatoes

 half dessertspoon tomato puree

 3 tablespoons of corn tinnned or frozen

1 red pepper or mixed if required

1 tablespoon of balsamic vinegar

 2 tablespoons veg stock

 1/2 teaspoon of mixed dried herbs 1

4 teaspoon cayenne pepper

Courgette risotto Spring Main course

 For the risotto

1 onion, finely chopped

1 garlic clove, finely chopped 

250g/9oz arborio or other Italian risotto rice 

150ml/5fl oz dry white wine 

1 litre/1¾ pints chicken stock

200g/7oz courgette, roughly chopped 

3 tbsp mascarpone 

40g/1½oz parmesan cheese, grated

6 tbsp olive oil 

For the tomato and basil sauce

4 tbsp extra virgin olive oil 

1 x 400g/14oz tin chopped tomatoes 

2 garlic cloves, roughly chopped 

1 large handful fresh basil leaves, roughly chopped 

salt and freshly ground black pepper

For the tempura courgette

vegetable oil, for frying

50g/2oz plain flour 

50g/2oz cornflour 

pinch salt 

125ml/4fl oz sparkling water 

1 courgette, finely sliced with a peeler 

Creamy salmon pasta bake Autumn Main course

340g/12oz macaroni pasta

1 large can red salmon 

handful of basil 

250ml/9fl oz passata (sieved tomatoes) 

3 tbsp mascarpone 

85g/3oz breadcrumbs 

140g/5oz fresh mozzarella 

30g/1oz pine nuts 

30g/1oz butter 

To serve

200g/7oz bag mixed salad leaves 

virgin olive oil 

balsamic vinegar 

 

 

Curried lentils with monkfish Autumn Main course

For the curried lentils

             2cm/1in piece fresh root ginger, peeled, grated

             50ml/2fl oz olive oil

             1 carrot, peeled, finely diced

             1 celery stalk, finely diced

             1 leek, trimmed, finely diced

             1 garlic clove, peeled, finely chopped

             1 tsp mild curry paste

             200g/7¼oz Puy lentils, cooked according to packet instructions

             300ml/10½fl oz chicken stock

             3 tomatoes, peeled, seeds removed, diced

             2 tbsp chopped fresh coriander

             2 tbsp crème fraîche

For the monkfish

             200g/7¼oz monkfish, trimmed, thinly sliced

             salt and freshly ground black pepper

             1 lemon, juice only

             1 tbsp chopped fresh coriander, to serve

 

Dover sole with chorizo, gnocchi and artichoke stew Spring Main course

For the gnocchi

225g/8oz dry mashed potato

1 free-range egg

3 tbsp chives, finely chopped

125g/4½oz “00” pasta flour

salt and freshly ground black pepper

 

For the stew

4 x 700g/1lb 9oz Dover soles, skinned and filleted

6 tbsp olive oil

400g/14oz chorizo, preferably from pata negra pigs, sliced

12 baby purple artichokes, trimmed and halved

3 tbsp dry sherry

250ml/9fl oz chicken stock

200ml/7fl oz double cream

2 tomatoes, skinned, seeds removed, diced

2 tbsp finely chopped fresh chives

2 tbsp roughly chopped fresh chervil

1 lemon, juice only

Dukkah lamb cutlets with quinoa salad Summer Main course

For the quinoa salad

             200g/7oz quinoa, cooked according to the packet instructions

             handful fresh parsley, chopped

             1 tbsp chopped fresh mint

             1 red pepper, finely diced

             1 cucumber, finely diced

             1 red onion, finely diced

             100ml/3½fl oz extra virgin olive oil

             1 lemon, juice only

             salt and freshly ground black pepper

For the dukkah

             ½ tsp cloves

             1 tsp fennel seeds

             1 tsp coriander seeds

             1 tsp cumin seeds

             1 tsp paprika

             pinch turmeric

             ½ tsp chilli flakes

             50g/2oz hazelnuts, chopped

             30g/1oz pistachios, chopped

             1 tbsp sesame seeds

             4 tbsp honey

             1 orange, juice only

             salt and freshly ground black pepper

             4 tbsp olive oil

             12 lamb cutlets

Egg and Pasta Bake Autumn Main course

350g pasta shells

6 large eggs

2 small red onions peeled and cut into wedges

454g mixed peppers deseeded and chopped

150g chestnut mushrooms wiped and quartered

3 x 15ml spoons of olive oil

1 clove garlic peeled and chopped

3 x 15ml spoons of Italian seasoning

250g creme fraiche

100g Gruyere cheese grated

salt and freshly ground black pepper

Fish soup-stew Spring Main course

2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops

8 tbsp olive oil, plus extra for drizzling

1 large onion, finely sliced

2 garlic cloves, finely chopped, plus an extra clove for the toast

1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes

125ml/4fl oz red wine

chopped fresh chilli, to taste

3 tbsp finely chopped flatleaf parsley

½ tsp fennel seeds

6-8 slices good bread, slightly stale or toasted

 

 

Fisherman's Pie Winter Main course

575g sweet potatoes

2 carrots

450g cod or haddock fillets

1 leek

400g fresh spinach

50g butter

225ml milk

75g grated cheddar cheese

3tbsp lemon juice

pepper to taste

25g palin flour

150ml sour cream or natural yoghurt

2 tomatoes

Fresh pappardelle pasta with spinach, anchovies and tomato suace Autumn Main course

For the papardelle pasta

             200g/7oz plain flour, plus extra for dusting

             2 free-range eggs

             pinch salt

For the sauce

             2 tbsp olive oil

             ½ onion, finely chopped

             8 cherry tomatoes, halved

             5 canned anchovies, drained and chopped

             100ml/3½fl oz white wine

             1 handful baby spinach leaves

To serve

             freshly ground black pepper

             4 fresh basil leaves

Gnocci Winter Main course

 

For the gnocchi

                300g/10½oz floury potatoes

                50g/2oz plain flour, plus extra for dusting

                For tomato sauce

                1-2 tbsp olive oil

                1 small onion, finley chopped

                1 garlic clove, finely chopped

                1 tbsp tomato purée

                1 x 400/14oz can chopped tomatoes

                ½ can black olives

                1 red pepper chopped

                pinch of sugar

                salt and freshly ground black pepper

To garnish

                fresh basil leaves

Goats cheese cannelloni with cherry tomatoes Spring Main course

For the cannelloni

400g/14oz cherry tomatoes, halved

125ml/4fl oz extra virgin olive oil

1 tbsp fresh thyme leaves

400g/14oz ricotta

300g/10½oz goats' cheese

300g/10½oz parmesan, grated

200g/7oz baby spinach

2 garlic cloves, crushed

12 12cm/5in x 10cm/4in sheets fresh pasta

To serve

parmesan shavings

green salad leaves, dressed with olive oil and balsamic vinegar

Goats' cheese-stuffed chicken breast with roasted vegetables and boiled potatoes Autumn Main course

2 boneless, skinless chicken breasts

1 rosemary-coated soft goats' cheese

3 tbsp olive oil

1 crotin goats' cheese (a small semi-firm disc of goats' cheese), sliced

1 red pepper, quartered

1 courgette, cut into thin strips

1 aubergine, cut into 5mm/¼in thick rounds

200g/7oz baby new potatoes, boiled, cut in half

 

Great sausage casserole Winter Main course

1–2 tbsp sunflower oil

12 good quality pork sausages

6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths

2 medium onions, thinly sliced

2 garlic cloves, crushed

½–1 tsp hot chilli powder or smoked paprika

1 x 400g/14oz can chopped tomatoes

300ml/10fl oz chicken stock

2 tbsp tomato purée

1 tbsp Worcestershire sauce

1 tbsp dark brown muscovado sugar

1 tsp dried mixed herbs

2 bay leaves

3–4 sprigs of fresh thyme

100ml/3½fl oz red or white wine (optional)

1 x 400g/14oz can butter beans or mixed beans

 

Greek Lamb with orzo Summer Main course

1 tbsp vegetable oil

1kg/2lb 4oz lamb shoulder, cut into large chunks

1 onion, sliced

2 garlic cloves, sliced

2 bay leaves

4 anchovy fillets

1 x 400g/14 oz can chopped tomatoes

1 tbsp ground cinnamon

500ml/17fl oz chicken stock

200g/7oz orzo pasta

1 tbsp sherry vinegar

1 tbsp chopped fresh parsley

1 tbsp chopped fresh mint

1 tbsp chopped fresh rosemary

To serve

Greek-style yoghurt

flatbread

 

Griddled chicken with quinoa Greek salad Summer Main course

225g quinoa

25g butter

1 red chilli , deseeded and finely chopped

1 garlic clove , crushed

400g chicken mini fillets

1½ tbsp extra-virgin olive oil

300g vine tomatoes , roughly chopped

handful pitted black kalamata olives

1 red onion , finely sliced

100g feta cheese , crumbled

small bunch mint leaves, chopped

juice and zest ½ lemon

Hunter's Chicken Stew Winter Main course

 

 

  • 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
  • 3 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 cup dry white wine, or vermouth
  • 1 1/2 pounds button mushrooms, halved or quartered, depending on size
  • 4 plum tomatoes, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 bay leaves
  • 2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
  • 1 1/3 cups cornmeal
  • 6 cups cold water
  • 1 teaspoon salt
  • 1 tablespoon thinly sliced fresh basil

 

Italian baked pancakes with cheese and tomato Winter Main course

For the pancake batter

125g/5oz plain flour 

pinch salt 

2 free-range eggs 

125ml/4fl oz milk 

125ml/4 fl oz water 

15g/½oz butter, melted 

sunflower oil, for oiling the frying pan

 For the tomato sauce

3 tbsp olive oil 

1 onion, peeled and finely sliced 

4 garlic cloves, peeled and crushed or grated

salt and freshly ground black pepper 

½ tsp sugar 

3 tbsp torn fresh basil leaves 

2 x 400g tins chopped tomatoes or 900g/2lb fresh tomatoes, peeled and chopped 

For the filling

300g/11oz fresh mozzarella, grated

100g/4oz ricotta 

25g/1oz parmesan cheese (or other vegetarian grating cheese), finely grated, plus a bit extra, for sprinkling 

 

Kedgeree Winter Main course

Rice

haddock

Tomato

Lamb and barley hot pot Winter Main course

6 lamb shanks

 

2 tbsp olive oil

 

2 onions, peeled, roughly chopped

 

3 carrots, peeled, roughly chopped

 

½ swede or turnip, peeled and cut into small chunks

 

4 cloves garlic, peeled, roughly chopped

 

2 tbsp finely chopped fresh rosemary

 

2 bay leaves

 

2 sprigs fresh thyme, finely chopped

 

2 tbsp tomato purée

 

250g/9oz pearl barley

 

1½ litres/3 pints chicken stock

 

2-3 tbsp mint jelly

 

3 tbsp roughly chopped fresh flatleaf parsley

 

 

Leek and butternut squash cannelloni Autumn Main course

For the pasta

1tbsp olive oil

4 leeks, finely sliced

175g/6oz ricotta cheese

75g/2¾oz pecorino, finely grated, plus extra to garnish

1 tbsp fresh thyme leaves

250g/9oz roasted cubes of butternut squash

12 pieces fresh pasta (approximately 13cm x 10cm/5in x 4in)

For the sauce

150ml/5½fl oz white wine

350ml/12fl oz double cream

1 garlic clove, crushed

Preparation method

Lemon and honey chicken with quinoa and broad bean salad. Summer Main course

For the marinade

             150g/5½oz whole preserved lemon

             4 garlic cloves

             1 sprig fresh rosemary, leaves only

             90g/3¼oz clear honey

             50ml/2floz olive oil

             3 green chilli, seeds removed, roughly chopped

             pinch red chilli flakes

For the chicken

             1.2kg/2lb 12oz chicken, spatchcocked and backbone removed

For the quinoa salad

             1 tbsp rapeseed oil

             1 tbsp pumpkin seeds

             1 tbsp sunflower seeds

             200g/7oz cooked quinoa

             2-3 tbsp Gordal or Queen green olives, pitted and cut into segments

             1 preserved lemon, finely sliced

             60g/2¼oz small broad beans

             small handful fresh parsley

             small handful mint

             salt and freshly ground black pepper

For the dressing

             30g/1½oz clear honey

             1 lemon, juice only

             90ml/3½fl oz olive oil

 

Mediteranean Fish Fillets Autumn Main course

 

 

 

 

·1 teaspoon extra-virgin olive oil

 

·1 small onion, thinly sliced

 

·2 tablespoons dry white wine

 

·1 clove garlic, finely chopped

 

·1 cup canned diced tomatoes, (see Tips for Two)

 

·4 Kalamata olives, pitted (see Tip) and chopped

 

·1/8 teaspoon dried oregano

 

·1/8 teaspoon freshly grated orange zest

 

·1/4 teaspoon salt, divided

 

·1/4 teaspoon freshly ground pepper, divided

 

·8 ounces thick-cut, firm-fleshed fish fillets, such as Pacific halibut or mahi-mahi

 

Mediterranean bean stew with potato griddle cakes Autumn Main course

For the stew

             2 tbsp extra-virgin olive oil, plus extra to serve

             2 red onions cut into wedges

             2 courgettes, chopped into 1cm/½in batons

             150g/5½oz celeriac, cut into cubes

             1 garlic clove, finely chopped

             2 tbsp tomato purée

             1 tbsp smoked paprika

             1 x 440g/1lb tin chopped tomatoes

             200ml/7fl oz vegetable stock

             1 x 400g/14oz tin butter beans or mixed beans, drained

             handful fresh basil

             1 lemon, zest only

             100g/3½oz cooked broad beans

For the griddled potato cakes

             250g/9oz mashed potatoes

             1 tsp baking powder

             100g/3½oz plain flour

             salt and freshly ground black pepper

             1 tbsp fresh thyme

             2 tbsp vegetable oil

Mediterranean chicken bake Autumn Main course

 

  • 1 tbsp olive oil
  • 6 small (about 600g) chicken drumsticks
  • 6 (about 1.5kg) chicken thigh cutlets
  • 1kg chat (small coliban) potatoes, halved
  • 2 ripe tomatoes, finely chopped
  • 95g (1/2 cup) kalamata olives
  • 2 garlic cloves, peeled, thinly sliced
  • 2 sprigs fresh rosemary, leaves picked
  • 125ml (1/2 cup) dry white wine
  • Sea salt flakes
  • Freshly ground black pepper
Mediterranean chicken roulade with mushroom orzo and rocket salad Spring Main course

For the Chicken Roulade

             4 boneless free-range chicken breasts, skin removed

             4 thin slices pancetta

             12 fresh basil leaves

             110g/4oz Dolcelatte cheese, cut into 12 strips

             4 baby plum tomatoes, halved

             2 tbsp olive oil

For the mushroom orzo

             10g/½oz dried porcini mushrooms, soaked in boiling water

             2 tbsp olive oil

             1 small onion, finely chopped

             1 garlic clove, crushed

             110g/4oz chestnut mushrooms, finely chopped

             250g/9oz orzo pasta

             500ml/18fl oz chicken stock

             1 tbsp chopped fresh lemon thyme

             1 tbsp lemon juice

             50g/2oz parmesan cheese, finely grated

             salt and freshly ground black pepper

For the rocket salad

             2 tbsp olive oil

             2 tbsp balsamic vinegar

             1 bag rocket leaves, washed

             4 tbsp parmesan shavings

             salt and freshly ground black pepper

 

Mediterranean Chicken Stew Winter Main course

2 tbsp olive oil

1 onion sliced finely

3 celery sticks, sliced

500g skinless, boneless chicken, diced

3 garlic cloves sliced

1 yellow pepper, deseeded and sliced

150ml white wine

1/2 an orange

400g can chopped tomatoes

small pinch of saffron threads

600ml hot chicken stock

750g small new potatoes

2 tbsp cornflour

freshly ground black pepper

 

Mediterranean Cod Bake Autumn Main course

1 tbsp olive oil plus extra for ggeasing dish

1 yellow pepper deseeded and sliced

1 green pepper deseeded and sliced

2 garlic cloves, sliced

400g can chopped tomatoes

3 heaped tbsp torn fresh basil

4 x 125g skinless cod fillets

125g mozzarella

freshly ground black pepper

Mediterranean herb and pork salad Summer Main course

             140g/5oz pork tenderloin, cut into strips

             1 tbsp chopped fresh oregano

             1 tbsp chopped rosemary

             1 tbsp chopped thyme

             2 garlic cloves, chopped

             2 glugs olive oil

             salt and freshly ground black pepper

             1 tbsp balsamic vinegar

             1 tsp ketjap manis (Indonesian soy sauce)

             1 tsp wholegrain mustard

             1 tbsp capers

             1 bunch rocket

             1 bunch flat leaf parsley

Mediterranean pasta Winter Main course

For the sauce

             1 tbsp olive oil

             1 small onion, finely chopped

             2 small cloves garlic, finely chopped

             2 x 400g/14oz cans chopped tomatoes

             1 tbsp sun-dried tomato paste

             1 bay leaf

             1 tsp dried thyme

             1 tsp dried basil

             1 tsp dried oregano

             1 tsp dried parsley

             ½ tsp salt, or to taste

             ½ tsp brown sugar

             freshly ground black pepper

For the vegetables

             1 aubergine

             2 courgettes

             2 red peppers, de-seeded

             2 garlic gloves, peeled

             2-3 tbsp olive oil

             12 small vine-ripened tomatoes

To serve

             500g/1 lb 1oz pasta shapes, such as gigli, lumache or conchiglie

             100g/3½oz parmesan cheese

 

Mediterranean pizza Spring Main course

For the pizza base

             150g/5½oz plain flour, plus extra for sprinkling

             1 tbsp olive oil

             water, to bind

For the spicy tomato sauce

             1 tbsp olive oil

             75g/2¾oz sun-blushed tomatoes

             ½ tsp dried chilli flakes

             50g/1¾oz Greek yoghurt

             50g/1¾oz pine nuts

             2 tbsp chopped fresh basil

             5 black olives, pits removed

             salt and freshly ground black pepper

For the topping

             150g/5½oz Tallegio cheese

             ¼ red onion, sliced

             6 black olives, pits removed, cut in half

             25g/1oz pine nuts

             salt and freshly ground black pepper

 

Mediterranean style lamb chops Winter Main course

2 tbsp, fresh mint

2 tbsp, fresh rosemary

3 garlic cloves

2 tbsp olive oil

5 lean lamb chops or cutlets

1 aubergine, sliced

4 courgettes, sliced

2 red peppers, cut into large chunks

2 yellow peppers, cut into large chunks

85g/3oz feta cheese, crumbled

250g/9oz cherry tomatoes

To serve

Mixed leaf salad

Monkfish blanquette with duchesse potatoes Autumn Main course

For the potatoes

4 large baking potatoes

25g/1oz butter

3 free-range eggs, yolks only

salt and freshly ground black pepper

For the monkfish blanquette

1litre/1¾ pints fish stock

1kg/2lb 2oz monkfish fillet, cut into large chunks

2tbsp olive oil

25g/1oz plain flour

110g/4oz baby onions peeled

110g/4oz button mushrooms, quartered

4 free-range eggs, yolks only

250ml/9fl oz double cream

3 tbsp tarragon leaves

 

Monkfish wrapped in prosciutto and pesto with olive and sun-dried tomato mash... Winter Main course

For the pesto

100g/4oz pine nuts

2 garlic cloves, peeled

50g/2oz fresh basil leaves

salt and freshly ground black pepper

100g/4oz parmesan

2 tbsp olive oil

2 tsp lemon juice

For the mash

400g/14oz Maris Piper potatoes, peeled, cut into equal-sized pieces

3 tbsp single cream

50g/2oz unsalted butter, diced

60g/2½oz whole pitted black olives

60g/2½oz sun-dried tomatoes, roughly chopped

salt and freshly ground black pepper

For the monkfish

2 tbsp extra virgin olive oil, plus extra to serve

10 slices prosciutto

200g/7oz piece monkfish tail fillet, trimmed

sea salt and freshly ground black pepper

24 cherry tomatoes, on the vine

2 tbsp balsamic vinegar

 

 

Mushroom and herb risotto Spring Main course

6 tbsp extra virgin olive oil

250g/8½oz wild mushrooms, roughly chopped

100g/3½oz brown field mushrooms, roughly chopped

3 shallots, finely chopped

1 white onions, finely chopped

2 garlic cloves, finely chopped

2 bay leaves

small bunch fresh thyme

small bunch fresh rosemary

1 dried chilli, crumbled

250g/8½oz risotto rice

large glass white wine

500ml/18fl oz fresh vegetable or chicken stock, hot

250ml/8½fl oz single cream

100g/3½oz freshly grated parmesan

bunch fresh parsley, roughly chopped

 

Open lasagne with autumn mushrooms, leeks, fried egg and pangrattato Spring Main course

 For the lasagne

  • 2tbsp olive oil 
  • 1 leek, finely chopped 
  • 150g/5oz mixed wild mushrooms (such as shiitake, chestnut and oyster), cleaned and torn into equal-sized pieces 
  • 1 sprig thyme, leaves only 
  • dash sherry vinegar 
  • 3 cooked chestnuts, crumbled 
  • 200ml/7fl oz double cream 
  • 2 dried lasagne sheets
  • 2 free-range eggs 

For the pangrattato

  • 2 tbsp olive oil 
  • 2 tsp butter 
  • 1 large garlic clove, chopped 
  • 100g/3½oz coarse white breadcrumbs 
  • 1 lemon, finely grated zest only 
  • small handful chopped fresh flat leaf parsley

 

Paella Summer Main course

             3 tbsp olive oil

             6 chicken thighs, boned, skinned, cut in half

             150g/5oz chorizo picante, skinned and cut into 5mm/¼in slices

             2 onions, chopped

             1 large red pepper, quartered, deseeded and sliced

             150g/5oz green beans, trimmed, cut into 2cm/¾in pieces

             3 garlic cloves, crushed

             1 heaped tsp smoked paprika

             2 pinches saffron

             1 bay leaf

             250g/9oz paella rice

             900ml/1½ pints hot chicken stoc

             500-750g/1lb 2oz-1lb 10oz live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)

             12 raw king prawns

             salt and freshly ground black pepper

             handful chopped fresh flatleaf parsley, to garnish

             lemon wedges, to serve

Pan fried scallops with caramelised cauliflower purée and cumin velouté Autumn Main course

For the sousing liquid

4 tbsp olive oil

1 shallot, sliced

1 large sprig thyme

1 bay leaf

90g/3¼oz honey

2½ tbsp white wine vinegar

15g/½oz salt

pinch white peppercorns

1 cauliflower, cut into florets

For the caramelised cauliflower purée

2 large cauliflowers, cut into florets

2tbsp olive oil

drizzle white truffle oil

salt and freshly ground black pepper

For the cumin velouté

3 tbsp olive oil

110g/4oz shallots, finely sliced

8g cumin seeds, toasted and lightly blitzed in a food processor

250g/9oz button mushrooms, sliced

500ml/18fl oz fish stock

500ml/18fl oz Gewürztraminer wine

500ml/18fl oz double cream

For the scallops

8 large scallops

2 tbsp olive oil

1 lemon, juice only

1 tbsp chopped chives

1 tbsp micro herbs

1 tbsp white truffle oil

To Serve

300g brown rice

 

Pan-fried chicken breast with Jerusalem artichoke risotto and roasted vegetab... Spring Main course

For the chicken

1 Label Anglaise chicken, legs removed

1 garlic bulb

1 handful fresh thyme

salt and freshly ground black pepper

2 litres/3pt 10fl oz chicken stock

2 tbsp olive oil

 

For the risotto

250g/9oz risotto rice

2tbsp olive oil

300g/11oz Jerusalem artichokes, sliced thinly

50ml/2fl oz double cream

4 tbsp parmesan, freshly grated

1 handful fresh chives, finely chopped

For the vegetables

200g/7oz baby carrots

200g/7oz baby turnips

1 handful fresh rosemary

3 garlic cloves

2 tbsp extra virgin olive oil, plus extra for drizzling

2 tbsp clear honey 

2 tbsp sherry vinegar

1 small punnet pea shoots

 

 

 

Pansotti with ricotta, fennel and walnut sauce Spring Main course

For the pasta dough

250g/9oz plain ‘00’ flour

50g/2oz fine semolina, plus extra for dusting

2 large free-range eggs (preferably organic)

3 large free-range egg yolks (preferably organic)

For the pansotti filling

200g/7oz ricotta (preferably sheep’s milk ricotta)

2 tbsp chopped feathery fennel tops

For the walnut sauce

½ garlic clove

110g/4oz walnuts

juice of ½ lemon

75g/3oz parmesan, grated (or other vegetarian hard cheese)

2 tbsp full-fat milk

4 tbsp olive oil

1 tbsp chopped parsley

 

Panzanella Autumn Main course

5 handfuls chunks of stale sourdough or other bread

salt and freshly ground black pepper

7 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 medium-sized cucumber, peeled, cut into small chunks

1 medium-sized red onion

6 vine tomatoes

3 garlic cloves, finely chopped

handful torn basil leaves

 

Pasta Carbonara Autumn Main course

225g/8oz dried spaghetti

1 tbsp olive oil

150g/5oz smoked pancetta

1 garlic clove

 2 free-range eggs

75g/2½ oz Philadelphia light cheese

100g/3½ oz pecorino or parmesan

 salt and freshly ground black pepper

 1 tbsp chopped fresh marjoram leaves or flatleaf parsley

 handful rocket leaves, lightly dressed with olive oil and lemon juice, to serve

Pasta with chilli, bacon and tomato sauce Autumn Main course

130g/5oz guanciale (cured pork cheeks), cut into small cubes

1 small onion, finely chopped

3-4 tbsp extra virgin olive oil

1 hot dried red chilli, finely chopped

2 tbsp dry white wine

500g/1lb 2oz San Marzano tomatoes, cut into quarters

400g/14oz bucatini pasta

80g/3oz pecorino, freshly grated

 

Patatas bravas with crispy john dory Winter Main course

 For the patatas bravas

·         3 tbsp olive oil

·         600g/1lb 5oz potatoes, such as Maris Piper, Desiree, King Edward, peeled and cut into 2.5cm/1in cubes

·         salt and freshly ground black pepper

·         2 x 400g/14oz cans chopped tomatoes

·         3 red chillies, seeds removed, finely chopped

·         4 garlic cloves, crushed

For the crispy John Dory

·         6 x John Dory fillets (also known as St Peter's fish),

·         flour for dredging, seasoned with celery salt, white pepper and smoked paprika

·         vegetable oil, for deep frying

To serve

·         chopped fresh parsley

Pearl barley with spinach and pork mince Autumn Main course

 3 tbsp extra virgin olive oil

1 small onion, finely chopped 

150g/5½oz pork mince 

200g/7oz pearl barley 

120g/4oz spinach, roughly chopped 

½ glass white wine 

1 litre/1¾ pint vegetable stock 

handful of flatleaf parsley, finely chopped

Pepper, tomato and basil pasta Autumn Main course

3 long sweet peppers, red, yellow, and orange

12 cherry tomatoes

2 cloves of garlic, peeled

7 tbsp olive oil

large bunch basil

400g/14oz orecchiette pasta

salt and pepper

 

Polenta, roasted vegetables & peppered parmesan crisps Autumn Main course

1 small butternut squash (about 450g), peeled and cut into 2cm cubes

3 raw beetroot (about 200g), cut into 2cm cubes

2 small red onions , cut into slim wedges

3 tbsp olive oil

juice of ½ lemon

200g fine polenta

½ tsp salt

50g butter

60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)

a big handful of rocket , to serve

2 tsp freshly picked thyme leaves

FOR THE PARMESAN CRISPS

50g grated Parmesan

Pomegranate glazed duck with bulgar, chickpea and pomegranate pilaf Autumn Main course

For the duck

2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores)

1 tbsp runny honey

½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder

4 duck breasts, skin scored diagonally with a sharp knife

For the pilaf

600ml/1pt 1fl oz vegetable stock

250g/9oz coarse bulgar wheat

salt and freshly ground black pepper

110g/4oz canned chickpeas, rinsed and drained

2-3 tbsp extra virgin olive oil

2 red onions, thinly sliced

110g/4oz dry sour cherries, roughly chopped

1 tbsp pomegranate molasses

small bunch fresh flatleaf parsley, finely chopped

small bunch fresh mint, finely chopped

110g/4oz pistachio nuts, shells removed, toasted, chopped

1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish)

 

Pork and fennel casserole Winter Main course

2 tsp olive oil

1kg/2lbs 2oz pork shoulder, cut into large cubes

200g/7oz chorizo, cut into chunks

1 onion, sliced

1 fennel bulb, finely sliced

250ml/9fl oz chicken stock

2 lemons, zest and juice

1 x 400g/14oz can chickpeas

100g/3½oz large pitted green olives

1 tbsp chopped fresh parsley

To serve

wilted spinach

brown rice

Pot au feu Winter Main course

1 x 2kg/5lb piece beef brisket

selection of vegetables, such as leeks, carrots, celery, onions, parsnips, turnips and butternut squash, cut into pieces

bouquet garni (made with flatleaf parsley, thyme and bay leaves)

2 boiling sausages

1 small boiling chicken

3 tomatoes

2 handfuls spaghetti, broken into pieces

To serve

mustard

gherkins

 

 

 

PRAWN AND GINGER STIR FRY WITH BASMATI RICE Summer Main course 125G Tilda rice 300 g raw prawns 3cm fresh ginger-grated chilli flakes to your taste 4tbsp soy sauce 1 bunch spring onion juice half lime 2tbsp fresh coriander
Prosciutto, mozzarella and basil stromboli Winter Main course

For the dough

450g/1lb strong white flour, plus extra for dusting

50g/1oz semolina

1 x 7g/¾oz sachet of fast-action dried yeast

2 tsp flaked sea salt

2 tbsp olive oil, plus extra for greasing

325ml/11fl oz warm water

For the filling

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

400g/14oz can chopped tomatoes

½ tsp dried oregano

1 tsp caster sugar

8 slices of prosciutto

125g/4½oz mozzarella

large handful fresh basil leaves

To serve

good olive oil and balsamic vinegar

 

 

 

Pumpkin pasta Autumn Main course

340g/12oz pasta such as conchiglie (large shells)

1 small pumpkin

2 sprigs rosemary

1 clove garlic

1 shallot

140ml/5fl oz carton double cream

1 tsp Dijon mustard

2 tsp chopped flatleaf parsley

30-55g/1-2oz butter

150ml/¼ pint white wine

½lemon, juice only

salt and freshly ground black pepper

grated parmesan, to serve

 

Pumpkin pasta with rosemary Autumn Main course
  • 340g/12oz pasta such as conchiglie (large shells)

    1 small pumpkin

    2 sprigs rosemary

    1 clove garlic

    1 shallot

    140ml/5fl oz carton double cream

    1 tsp Dijon mustard

    2 tsp chopped flatleaf parsley

    30-55g/1-2oz butter

    150ml/¼ pint white wine

    ½lemon, juice only

    grated parmesan, to serve

Pumpkin ravioli Autumn Main course

For the filling

1kg/2lb 3oz wedge of pumpkin

3 tbsp light olive oil

75g/2½oz shiitake mushrooms

150g/5oz oyster mushrooms

1 garlic clove

salt and freshly ground black pepper

200g/7oz ricotta

1 egg, beaten with 1 tsp water

For the pasta dough

250g/9oz '00' flour, plus extra for dusting (available in most supermarkets and in Italian speciality stores)

250g/9oz fine semolina (available in most supermarkets and in Italian speciality stores)

7 medium eggs

To serve

large bag rocket leaves

parmesan or vegetarian parmesan-style cheese shavings, to taste

 

Quinoa crusted salmon fillet with crème fraiche sauce Spring Main course

For the salmon

             150g/5½oz salmon fillet

             55g/2oz quinoa

             1 tbsp olive oil

             ½ lemon, juice only

For the sauce

             90ml/3fl oz crème fraîche

             1 tbsp Dijon mustard

             1 tbsp chopped fresh parsley

             ½ lemon, juice only

             salt and freshly ground black pepper

             lemon wedges and a green salad, to serve.

Ragù alla Napoletana Winter Main course
  • 5 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 500g/1lb 2oz topside of beef, chopped into medium-sized pieces
  • 500g/1lb 2oz pork ribs
  • 200g/7oz Italian pork sausages
  • 2 tbsp tomato purée, diluted in 100ml/3½fl oz red wine 
  • 3 x 400g/14oz tins chopped tomatoes 
  • handful fresh basil leaves 
  • salt and freshly ground black pepper 
  • pasta or bread, to serve

 

 

Roast salmon, gnocchi and chestnuts Summer Main course

2tbsp olive oil

2 large baking potatoes

4 free-range egg yolks

60g/2½oz Italian '00' flour, plus extra for rolling

30g/1½oz parmesan, freshly grated

2 tsp chopped fresh marjoram

4 x 175g/6oz salmon fillets, skin on

75g/3oz butter

150g/5oz cooked chestnut, peeled and chopped

150g/5oz butternut squash, peeled, cut into 1.25cm/½in pieces

 

Roasted chicken breast with thyme risotto, pan-fried chanterelles and chicken... Autumn Main course

1 x 1.5kg/3lb whole chicken

salt and freshly ground black pepper

6 sprigs fresh thyme

2 chicken stock cubes

15g/½oz dried porcini mushrooms

2 garlic cloves, peeled, bruised

splash light soy sauce

2tbsp olive oil

3 shallots, peeled, finely chopped

200g/7oz vialone nano risotto rice

75ml/2½fl oz dry white vermouth, plus extra to deglaze

1 small lemon, finely grated zest only

25g/1oz finely grated parmesan cheese

100g/3½oz chanterelle or girolle mushrooms, wiped clean and sliced

Roasted rump of lamb with Mediterranean vegetables, goats' cheese and olives Autumn Main course

For the vegetables

1 large aubergine

1 bulb garlic

olive oil, for drizzling

12 baby plum tomatoes, on the vine

1 red pepper, seeds removed, finely chopped

1 yellow pepper, seeds removed, finely chopped

1 lemon, finely grated zest

½-1 tsp mild curry powder

salt and freshly ground black pepper

1 fennel bulb, fronds trimmed

2 courgettes, trimmed

4 large plum tomatoes

For the olive tapenade

200g/7oz Kalamata olives, pits removed

1 tbsp capers

1 anchovy fillet

1 small bunch fresh basil leaves

2-4 tbsp extra virgin olive oil

For the lamb

4 x 225g/8oz lamb rump steaks

salt and freshly ground black pepper

2-3 tbsp olive oil

2 shallots, chopped

1 sprig fresh thyme

250ml/9fl oz dry white wine

250ml/9fl oz vermouth

600ml/1 pint lamb stock

For the anchovy tempura

50g/2oz self-raising flour

½ tsp baking powder

40-50ml/2fl oz ice-cold sparkling water

4 large whole fresh anchovies

1 tbsp plain flour

vegetable oil, for deep frying

For the goats’ cheese

225g/8oz goats' cheese

2-3 tbsp olive oil

For the garnish

25g/1oz white breadcrumbs

50g/ 2oz gruyère, grated

micro basil leaves

Roasted sea bass with Mediterranean vegetables, tomato salsa and sweet potato Summer Main course

For the roasted sea bass

             1 tbsp olive oil

             400g/14oz sea bass, gutted, scaled, filleted, skin on

             salt and freshly ground black pepper

             squeeze lemon juice

For the Mediterranean vegetables

             1 courgette, sliced

             dash olive oil

             2 garlic cloves, crushed

             1 tomato, sliced

             salt and freshly ground black pepper

For the tomato salsa

             100g/3½oz cherry tomatoes

             1 tbsp olive oil

             1 tbsp red wine vinegar

             1 tbsp balsamic vinegar

             2 sprigs fresh thyme, leaves only

             pinch caster sugar

For the sweet potato

             1 sweet potato, peeled, thickly sliced

             dash olive oil

             1 garlic clove

             salt and freshly ground black pepper

 

Roasted vegetable and chicken wraps Autumn Main course

2 chicken breasts cut into strips

 

2 red peppers

 

2 yellow peppers

 

1 green pepper

 

200g mushrooms

 

1 onion

 

3 garlic cloves

 

1 courgette

 

300g cherry tomatoes

 

Olive oil

 

Salt and pepper

 

To Serve:

 

Wraps (preferably wholegrain)

 

 creme fraiche (preferably reduced fat)

Roasted vegetable lasagne Winter Main course

450g/16 oz courgettes 

1 aubergine 

3-4 tbsp extra virgin olive oil 

1 kg firm, ripe tomatoes, sliced 

 

2 cloves garlic, chopped 

 

2 tbsp balsamic vinegar 

 

10-12 fresh basil leaves, torn 

 

Pinch salt and freshly ground black pepper 

 

2x125g/4½ oz low-fat mozzarella cheese, sliced 

 

150g/5¼ oz fresh lasagne sheets 

 

100g/3½ oz freshly grated parmesan

 

 

San marzano tomato pizza Spring Main course

For the pizza dough

800g/1lb 14oz '00' flour

200g/7oz semolina flour

1 tsp salt

1 tbsp caster sugar

14g/½oz dried yeast

4 tbsp extra virgin olive oil

650ml/1 pint 2fl oz water

For the topping

2 x 400g/14oz tins San Marzano tomatoes

2 large cow’s milk mozzarella balls, grated

50g/1¾oz pecorino cheese, coarsely grated

3 tbsp vegetable oil

3 tbsp peanut oil

1 large handful basil leaves

 

 

Sardinian couscous with Clams Autumn Main course
  • 1kg/2lb 4oz small clams, such as palourde
  • 1 tbsp olive oil 
  • 1 banana shallot, finely chopped 
  • 2 cloves garlic, peeled 
  • ½ tsp dried chilli flakes 
  • 1 tbsp tomato purée 
  • 750ml/1¼ pint light chicken stock 
  • 4 tbsp dry red vermouth 
  • 200g/7oz fregola 
  • 100g Mushrooms chopped 
  • 100g Peppers chopped 
  • 2 tbsp chopped parsley, plus more for sprinkling 
Sardinian pasta with sausage and tomato sauce Winter Main course

             400g/14oz Sardinian gnocchetti (or pasta of your choice)

For the sauce

             6 tbsp olive oil

             1 small onion, finely chopped

             1 garlic clove, finely chopped

             300g/10½oz fresh Italian sausage (luganega), meat removed from the casing and crumbled

             35g/1¼oz dried porcini, soaked in water for half an hour, then finely chopped (keep the liquid)

             3 tbsp dry white wine

             600g/1lb 5oz polpa di pomodoro (crushed tomatoes)

Sea bass with slow cooked fennel and tomatoes Summer Main Course

For the sea bass

4x170g/6oz fillets of sea bass, skin on

1 tbsp olive oil

salt and freshly ground black pepper

 

For the slow cooked fennel and tomatoes

4 fennel bulbs, tough outside leaves removed

175ml/6fl oz extra virgin olive oil

400g can of chopped tomatoes

1 head of garlic, split into cloves and peeled

150ml/5fl oz boiling water

120ml/4fl oz dry white wine

2 tbsp chopped fresh oregano leaves

24 black olives, stoned and halved

2 tbsp balsamic vinegar

12 basil leaves

To Serve

300g basmati rice

Sea bream with a courgette salad with fresh mint and rocket Spring Main course

 For the sea bream

4 x 200g/7oz sea bream fillets

1 lemon, juice only

6 tbsp extra virgin olive oil, plus extra for drizzling

2 garlic cloves, finely chopped

1 tbsp capers

4 anchovies

200ml/7floz white wine

300g/10½oz cherry tomatoes, halved, deseeded

salt and freshly ground black pepper

150g/5oz black olives, pitted

1 handful parsley, finely chopped

1 pinch oregano

 

For the courgette salad

125ml/4fl oz extra virgin olive oil

4 tbsp balsamic vinegar

1 garlic clove, finely chopped

handful fresh mint, finely chopped

4 small courgettes

2-3 handfuls of rocket leaves

 

Sicilian pasta with tomatoes, garlic and almonds Autumn Main course

500g/1lb 2oz fusilli lunghi or other pasta of your choice

salt, to taste

250g/9oz cherry tomatoes

6 anchovy fillets

25g/1oz sultanas

2 garlic cloves

1 tbsp capers, drained and rinsed

50g/2oz blanched almonds

4 tbsp extra-virgin olive oil

small bunch basil, leaves picked

Slow cooked family stew with polenta Winter Main course

 For the stew

100ml/3½fl oz olive oil

4 celery stalks, very finely diced

1 large onion, finely chopped

2 large carrots, very finely diced

3 garlic cloves, finely chopped

2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces

200ml/7fl oz red wine

1 tbsp juniper berries

1 tsp whole black peppercorns

4 sage leaves

1 tbsp rosemary needle

2 bay leaves

1.5kg/3lb 5oz chopped tomatoes, or chunky passata

1 tsp freshly grated nutmeg

2 tbsp tomato purée

salt and freshly ground black pepper

For the polenta

4 tsp salt

600g/1lb 5oz quick-cook polenta

250g/9oz fontina cheese (or taleggio), freshly grated

100g/3½oz parmesan, freshly grated

 

Slow Cooked Venison or Game Autumn Main course

0.5 kilo venison or game, chopped into bite-size pieces

2 onions, chopped

1-2 garlic cloves (to taste) crushed

2 sticks celery, roughly chopped  (optional)

250ml Beef stock

250 ml robust red wine, eg Riocca, "cooking wine" or wine from the freezer.

2-3 sprigs thyme

Bay leaf

2 tablespoons redcurrant  or cranberry jelly

4-5 tablespoons plain flour, well seasoned with salt and pepper

Olive oil (just enough to gntly sweat the vegetables and flash-fry the meat without leaving any oily residue.

Couscous or pasta to serve, eg penne

Spaghetti alla carbonara Autumn Main course 30ml / 2 tbsp olive oil 150g / 5 oz bacon cut into 1cm / ½ inch squares * 1 clove garlic, crushed (optional) 400g / 14 oz spaghetti # 3 eggs at room temperature 75g / 3 oz freshly grated Parmesan cheese (or strong cheddar) salt (optional) and freshly ground pepper * for a more up market version use pancetta # or any other pasta
Spanish sea food stew Spring Main course

             Olive oil, for frying

             50g/2oz shallots, chopped

             1 garlic clove, chopped

             1 leek, chopped

             1 carrot, chopped

             ½ fennel bulb, chopped

             2 celery sticks, chopped

             2 tbsp tomato purée

             4 tomatoes

             175ml/6fl oz white wine

             50ml/2fl oz brandy

             1 bay leaf

             750ml/1¼ pints fish stock

             150ml/5fl oz double cream

             pinch cayenne pepper

             1 tbsp smoked paprika

             12 new potatoes, cooked

             400g/14oz assorted fish and shellfish, such as salmon, cod, clams, prawns

             2 carrots, sliced and boiled until tender

             100g/3½oz fine beans, chopped and cooked

             handful fresh parsley, chopped

             sprig tarragon

             1 lemon, juice only

To serve

             crusty bread

             garlic mayonnaise

Spanish Vegetable Rice Autumn Main course

1 tbsp olive oil

1 onion finely chopped

1 red pepper deseeded and sliced

1 yellow pepper deseeded and sliced

200g button mushrroms halved

3 tomatoes roughly chopped

250g paella or risotto rice

850ml hot vegetable stock

1 pinch saffron (optional)

200g frozen peas

juice of 1/2 lemon

2 heaped tbsp fresh parsley chopped

salt and freshly ground black pepper

 

Spiced aubergine and tomato Autumn Main course

1 medium  size aubergine cut into 1cm dice

2 tbsp olive oil

2 cloves garlic, crushed

2 shallots, finel chopped

50ml red wine

50ml balsamic vinegar

250g tinned tomatoes

1/2 tbsp tarragon leaves, roughly chopped or 1 teasp dried tarragon

1/2 tbsp parsley, chopped

1/2 tbsp cumin seeds

1/2 tbs allspice berries

(If using powdered spices, adjust quantity accordingly)

Spiced chicken and vegetable curry with turmeric rice Winter Main course

 For the curry

1 tbsp vegetable oil

½ onion, chopped

1 chicken thigh, bone and skin removed, flesh chopped

½ tsp curry powder

2 cardamom pods, seeds only

½ tsp ground cinnamon

½ tsp ground turmeric

pinch dried chilli

½ carrot, peeled and chopped

½ head broccoli, cut into florets

3 sundried tomatoes, chopped

2 tbsp Greek-style yoghurt

For the turmeric rice

85g/3oz basmati rice

400ml/14fl oz hot chicken stock

½ carrot, peeled and chopped

½ tsp ground turmeric

vegetable oil, for greasing

small handful chopped fresh chives, to serve

 

Spicy rack of lamb with aubergine salad Autumn Main Course

For the lamb

1 tbsp coriander seeds

1 tbsp cumin seeds

2 tsp black peppercorns

2 tbsp harissa (chilli paste)

2x4-6 bone best ends of lamb, each rack about 225-300g/8-10oz

For the roasted aubergine salad

100g/4oz medium bulgar wheat

1 lemon, juice only

3 tbsp extra virgin olive oil

4 tbsp light olive oil

1 large aubergine, cut into small dice

To serve

4 ripe vine tomatoes, seeded and finely chopped

3 tbsp each chopped fresh coriander, flatleaf parsley and mint

Squid and prawns with chilli and marjoram Autumn Main Course

·         3 tbsp olive oil

·         1 red chilli, seeds removed and finely chopped

·         1 unwaxed lemon, zest and juice only

·         1 garlic clove

·         small bunch parsley, leaves only, finely chopped

·         2 tbsp finely chopped marjoram leaves

·         350g/12oz prepared squid (defrosted if frozen), sliced into rings

·         20 raw peeled king prawns (defrosted if frozen)

·         1 tsp sea salt flakes or ½ tsp fine salt

·         20 mushrooms chopped

·         1 courgette chopped

·         300g spaghetti

Steak with roast vegetable couscous Summer Main course

 

150g/5½oz couscous

100g/3½oz rump steak

2 tbsp red wine

a little beef stock

For the roasted vegetables

1 tbsp olive oil

2 cloves garlic, peeled and chopped

1/3 red pepper, cut in cubes

¼ onion, cut roughly

75g/3oz sprouting broccoli

 

 

 

 

 

 

Tiger prawn jambalaya Autumn Main course

8 raw tiger prawns, shell on, fresh or frozen, or you could use cooked Mediterranean prawns in their shells

4oz/110g chorizo sausage, peeled and cut into 3/4 inch (2 cm) pieces

1-2 tablespoons olive oil

1 medium onion, peeled and cut into 1/2 inch (1 cm) slices

2 cloves garlic, peeled and crushed

2 sticks celery, trimmed and sliced into 1/2 inch (1 cm) pieces on the diagonal

1 green chilli, deseeded and finely chopped

1 yellow pepper, deseeded and cut into 1/2 inch (1 cm) slices

6fl oz/175ml white basmati rice

1 tsp Tabasco sauce

3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped

1 bay leaf

1 tbsp roughly chopped flat-leaf parsley, to garnish

2 spring onions, trimmed and finely sliced, to garnish

salt and freshly milled black pepper

 

Tomato and Basil Sauce with Porcini Mushrooms Autumn Main course

1 tbsp olive oil

3 spring onions finely chopped

1 clove garlic crushed

300g tomatoes chopped

3 tbsp fresh basil torn

25g tomato puree

1 tsp sugar

3 tbsp medium dry sherry or wine

seasoning

25g dried porcini mushrooms soaked in boiling water for 30 minutes

Tubetti pasta with clams, mussels and rocket Spring Main course

·         500g/1lb 2oz clams

·         500g/1lb 2oz mussels

·         320g/12oz tubetti pasta

·         150ml/5fl oz white wine

·         1 garlic clove

·         4 tbsp extra virgin olive oil, plus extra for drizzling

·         handful parsley, roughly chopped

·         1g sachet powdered saffron

·         4 plum tomatoes, deseeded and chopped

·         1 red chilli, finely chopped

·         handful rocket

 

Tuna and tomato pasta Winter Main course

1 tbsp olive oil

             ½ red onion, finely chopped

             1 clove garlic, chopped

             85g/3oz fresh tuna, chopped

             1 tomato, chopped

             1 tbsp soy sauce

             small handful chopped fresh parsley

             salt and freshly ground black pepper

             125g/4oz penne pasta, cooked according to packet instructions

Tuna pasta bake Winter Main course

600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle

50g/2oz butter

50g/2oz plain flour

600ml/20fl oz milk

½ tsp mustard powder

200g/7oz extra-mature cheddar, grated

100g/3½oz can sweetcorn, drained

100g/3½oz peas

3 spring onions, sliced

2 x 185g/6½oz cans tuna in spring water, drained

Tuscan bean soup Autumn Main course 2 tbsp olive oil 25g butter 2 large onions, roughly chopped 4 celery sticks, roughly chopped 3 large carrots, roughly chopped 3 garlic cloves, crushed 5 fresh thyme sprigs, leaves picked 4 fresh rosemary sprigs, leaves picked and chopped 1 tsp smoked paprika 2 x 400g tins chopped tomatoes 2 litres good quality vegetable ?stock, hot 400g tin cannellini beans, drained and rinsed 2 x 400g tins flageolet beans, drained and rinsed 1 small savoy cabbage, thick stem removed, finely sliced Green pesto and crusty bread to serve The list of ingredients is not prescriptive. This soup can be made with whatever veg and type of beans you have available.
Vegetable curry with chickpeas Winter Main course

3 tbsp olive oil

1 aubergine, chopped

2.5cm/1in piece fresh root ginger, cut into matchstick pieces

1 onion, roughly chopped

1 clove garlic, finely chopped

1 small green chilli, finely sliced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 green pepper, de-seeded, chopped

400g/14oz tinned tomatoes

2 tsp tomato purée

400g/14oz tinned chickpeas, drained

fresh coriander, chopped, to garnish

Vegetable risotto Autumn Main course

              4 tbsp olive oil

             1 tbsp chopped fresh mint leaves

             1 onion, finely chopped

             2 garlic cloves, crushed

             3-4 sprigs fresh thyme

             1 long strip lemon zest

             1 bay leaf

             150g/5oz Arborio risotto rice

             150ml/5oz dry white wine

             750ml/1 pint 7fl oz hot vegetable stock

             100g/3½oz peas

             1 bunch asparagus, trimmed and cut into short lengths

•             100g/3½oz fresh runner beans, de-stringed and cut into long thin strips

•             250g/10oz broad beans     

             100g/3½oz feta cheese, drained and crumbled into small pieces

             sea salt flakes and freshly ground black pepper

             parmesan shavings, to serve

Warm duck and citrus salad Spring Main course

For the duck and citrus salad

1 tbsp olive oil

½ smoked duck breast, sliced thinly

100g/3½oz cooked bulgar wheat

3 fresh chard leaves, shredded

½ bunch fivers, or small onions, or shallots, chopped

small handful chopped Alexander leaves (optional)

1 lime, peeled and segmented

1 lemon, peeled and segmented

1 orange, peeled and segmented

For the dressing

1 tbsp soy sauce

1 tbsp honey

1 tsp Worcestershire sauce

1 tbsp sesame seeds

2 tbsp olive oil

Description Season Course Ingredients