To make this Spicy Chorizo, Beans and Octopus Stew, first heat the olive oil in a deep saute pan over a medium heat
Sweat the onions until translucent but keep then pale rather then letting them caramelise
Add the garlic and bay leaves and continue cooking for 2 mins
Add the stock and both jar of beans – juice and all – and bring it to boil
Lower the heat and slowly simmer before adding the octopus
Simmer for a further 10 mins to reduce and warm through the beans and octopus. Remember both of these ingredients are pre-cooked so all we need to do is warm them through
In the meantime, using a dry pan to fry the chorizo until it is nice and crispy
Let the stew rest for a few mins and then add the crispy chorizo on the top
Drizzle with the chorizo oil rendered during the frying process and garnish with freshly chopped parsley
Place your Spicy Chorizo, Beans and Octopus Stew in the middle of the table and let the crowd fight over it
Serve it with a well chilled white wine
I use giant butter beans for this recipe but you can equally use chickpeas or any other beans. Personally I find the butter beans are the best combination for this dish as both the octopus and the beans are pre-cooked so you can enjoy maximum satisfaction with minimum effort.
Gently sweat the onion, carrot and celery for 5 mins or until the vegetables become translucent
Next add the bay leaves and the stalks from the herbs. Soutee for another 2 mins
Add the vegetable stock and the whole jar of lentils – juice and all – and bring the pan to the boil
Reduce the heat and simmer for 5 mins to reduce the liquid to a stew-like consistency
Rip up all the fresh herbs by hand and add to your pot
Mix well. Taste and season with salt and pepper
If you can resist, leave the dish for 10 mins to rest
Add the wild garlic flowers and place your Lentil Stew with Fresh Herbs and Wild Garlic in the middle of the table so everyone can help themselves
A great mid-week recipe. Quick to prepare and vegan and vegetarian. However, if you like you can add some grilled chicken, grilled fish or seafood. For some extra umami why not grate some parmesan over this delicious lentil stew.
4 organic free range eggs (2 whole and 2 yolk only)
70g grated pecorino
30g grated parmesan cheese
1 tsp freshly ground black pepper
To make our Smoked Duck Carbonara, first boil the spaghetti according to the instructions on the packet in generously salted water. I alway recommend pasta is al dente
Separate the eggs and set aside
Dice the duck breast into small cubes, skin and all. Don’t remove the fat as this will render down and create a wonderful smoky flavour and you need it as we not using oil or butter to fry it in the pan
While the pasta is cooking on a medium heat, render and crisp up the duck – just the same as you would do when frying bacon
Remove the duck and set it aside on a paper towel
Add the spaghetti to the duck fat and a half a ladle of cooking water and remove from the heat completely
Add the eggs slowly and make sure you stir the dish so it doesn’t turn into scrambled eggs. Stirring helps cool the dish
Add both the parmesan and pecorino cheese to the pan and keep stirring for another minute to bind everything together
On low heat, reheat the dish and add the duck
Season with salt and a lot of black pepper
Smoked Duck Carbonara is a dish that will always impress! Very quick to make and perfect if you have unexpected guests.
2-3 spring onions, split, chopped in chunks and thoroughly washed
2 burger buns, I prefer to use brioche buns
Salt and pepper
When making these Japanese Wagyu Burgers, I prefer to make my own purely because when you do so you know exactly what’s in your burger and can season it to your liking. However, if you prefer you can also use ready made wagyu burgers.
If you wish to make your Japanese Wagyu Burgers by hand, firstly finely chop the ribeye steak
Using a glass bowl mix the wagyu, egg, a pinch of salt and the Sansho pepper thoroughly by hand
Mould the mix into two identical sized burger patties or use a burger press.
Chill the burgers in the fridge until you are ready to start cooking. Bring them out 15-20 mins beforehand. You can also make the burgers the day before
If you are using a whole lobe of foie gras, slice it in angles to get nice big slices about 1cm thick or roughly 50g. The rest can be used to make Foie Gras Pate
Heat a dry frying pan to medium heat and cook the burgers. This should take about 4-5 mins per side but it can be longer depending on how thick your burgers are. To check if your burger is cooked, gently press down on them and make sure the juices run clear.
Set your burger patties to one side and cover with tin foil and leave to rest
Use the same pan, now cook your foie gras slices. Each side should take about one and a half mins or fry until golden brown. Be careful not to burn the foie gras as it will taste slightly bitter
In the meantime, warm through the burger buns in another dry pan
We are now ready to assemble our Handmade Japanese Wagyu Burgers
Spread a teaspoon of unagi no tare on the bottom half of the bun
Add the burger, foie gras and spring onions
Season with salt and pepper
Use the rest of the unagi to drizzle over the top and finish by adding the top half of the bun
This is the most luxurious burger you will ever taste and I guarantee your friends will be raving about them for years.
Cake pan with holes. If you don’t have one, you can use a roasting rack but layer it with tin foil and spike this with a knife to create the holes
Second cake pan or roasting tray
To make our Roasted Foie Gras, first remove the foie gras from the fridge 25-30 mins before roasting and take it out of the vacuum pack. If your foie gras weighs around 800g +/- you may want to break it in two parts so you have a small and large lobe
Heat your BBQ or oven to 200C
Mix the espelette chilli pepper, salt and pepper together and rub this mix over the foie gras ensuring the lobes are well covered
Using the larger cake pan, cover it with hay and place the holed cake pan on top. Put the ready seasoned foie gras inside this pan.
Surround the foie gras with the quartered figs and drizzle the figs with honey
Roast for 25-30 mins
While the foie gras is roasting, toast your walnuts and brioche
Check the foie gras. The flesh should be firm to touch and golden brown
When the foie gras is cooked, remove from the BBQ or oven and cover it with tin foil.
Leave to rest for 15 mins. Remember while the foie gras is resting it is still cooking
Serve the foie gras on a large dish and surround it with the roasted figs, toasted walnuts and a dollop of fig jam serving the brioche on the side
I prefer to make this dish on the BBQ which gives it a fantastic smoky quality and flavour but you can replicate this using hay in the oven and still get a wonderful smokiness.
To make this Slow Cooked Roast Lamb, first preheat the oven to 220C/200C Fan/Gas 7
Heat 1 tbsp olive oil in a heavy-based saucepan. Saute the mushrooms in batches. Add an extra 1 tbsp oil with each
Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together.
Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper.
Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes.
Reduce the oven temperature to 160C/140C Fan/Gas 3
Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir.
Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.
Lift your Slow Cooked Roast Lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce.
Carve the meat into slices and serve with the vegetables.
This is one of our favourite roast lamb dishes. From Mary Berry’s Simple Comforts, this all-in-one roast has a wonderful aromatic coating with ratatouille-style vegetables. Once it’s in the oven you can forget about it for 4 hours. Great for feeding family and friends and the perfect Sunday roast whatever the occasion.
Boiled potato cut in quarters to serve. If you are feeling adventurous you can use asian rice noodles instead
To make our Hungarian Beef Goulash Stew first quarter or half the bigger mushrooms and leave the smaller ones whole.
Heat 1 tbsp olive oil in a heavy-based saucepan. Saute the mushrooms in batches. Adding an extra 1 tbsp oil with each batch. Set the mushrooms to one side.
Add the last bit of olive oil if needed followed by the onion, garlic cloves and pepper. Gently fry until soft for around 5-10 mins. You don’t want the onions to brow. So cook slowly to maintain a pale colour for this dish.
Return the mushrooms to the pan and add the paprika and bay leaves. Fry for 2 to 3 min to release the flavours of this wonderful paprika. Stir in the tomato purée and cook for 2 mins.
Add the wine, stock and diced tomato. Bring to boil and then reduce the heat and simmer with the lid on for a further 20 to 25 min.
At this point season with salt and pepper to your liking.
Stir in the sour cream leaving some to garnish the finished dish. Simmer for 5 min bringing allowing all ingredients to come together. This results in a creamy, silky, mouth watering sauce.
Leave the Hungarian Beef Goulash Stew to rest for another 10 min so the flavours can develop and infuse.
In the meantime boil the rice with a pinch of salt. Reheat the dish if needed. Serve with sour cream, a sprinkle of chopped parsley and sliced chillies.
2 celery stick cut in similar sizes as your carrot
1 bay leaf
1 large white onion finely chopped
2 whole garlic cloves
Baby zucchini or asparagus (whichever you like and in the season) not cooked
1.5 litre chicken stock (you can use stock pot or cubes)
Rice noodles (cook it upfront following the instruction on the packet)
Freshly chopped parsley or coriander to finish
To make this Shredded Duck Confit Soup, first place the vacuum-packed duck leg confit in a warm water bath for half an hour. This will melt the duck fat around the legs. And it will be easier to remove from the packet.
Cut the pack open and pour the duck fat in a bowl. Save it for your roast potatoes.
Remove the skin from the duck legs if you don’t want it in the soup and set it to one side. Use it in a stir fry or with fired rice.
Shred the duck meat using a spoon and fork and gently warm it in a frying pan. This process will melt the remaining fat and keeps the meat nice and juicy.
Gently saute the onion, garlic and bay leaf on a low heat using a teaspoon of duck fat for a few mins and then add the stock.
Bring the stock to the boil and add the carrots and cook for 3 mins. Then add the celery and cook for a further 10 min. Or until your veggies are cooked to your liking. I like mine with a bit of a bite but not crunchy.
Taste before you season as some shop bought stock can be quite salty.
Divide the ready cooked noodles into bowls. Add the shredded duck, sliced baby zucchini and pour the boiling hot soup over the top.
Sprinkle your Shredded Duck Confit Soup with chopped parsley, serve and enjoy.