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FOR NATALIE, EDIE, INÈS, BUNNY and anyone who has ever tried to get a good meal on the table after 6pm… It’s been an enormous year. I’ve completed this book, opened a restaurant in London and one in central Tokyo, taken on a weekly column in the Independent on Sunday, ‘The New Review’, as well as my regular writing for various magazines. I’ve had a daughter start a new school and we’ve acquired a very big black Labrador called Skippy. There’s a passionate team of very loyal people helping me get all this done so that I can still get dinner on the table each night for my family. So an enormous thank you firstly to Lou D, who has joined me this year and has helped organise me and my work – no mean feat; Erika and Mikkel, you make me feel calm and reassured, and your combined vision and energy fuels the furnace for all of us, even on this my 10th book; Glenda for polishing and enhancing my words; Jane Price for her sense of humour and insight, even into my own condition; Victoria for her organisation, experience and support; my book food team Lou M, Nick and Rosie – where would I be without your commitment, wealth of knowledge and attention to detail? These days I’d rather a new plate to a new shirt, so thank you to Geraldine and the fortynine for working together to produce such unique and beautiful ceramic pieces; Klint for being everything to everyone and an appreciative taste tester; Paul Aikman for his eye for colour and taking our images that extra 10 per cent; Antony for his sensible and sensitive guidance; Lizzy for her confidence and enthusiasm; Sylvia, who is always there for us; Natalie for being my partner in crime, and finally, to my family, who show me the exquisite joy that cooking and looking after others can bring.
Contents
Cover
Title page
Dedication
Easy does it
Piece of chicken
Chilli chicken + skordalia
Roast chicken salad + chive mayonnaise
Paprika and coriander roasted chicken
Light butter chicken
Spiced chicken wraps + mango chutney
Chicken paillard with spring onions and prosciutto
Moroccan chicken pies
Fillet of fish
Tandoori fish + cucumber tomato salad
Hoisin marinated salmon + chilli soy tenderstem broccoli
Baked fish with capers, potatoes and lemon
Spanish fish stew
Yellow fish curry + coconut rice
Pan-fried salmon with cucumber and lemon salsa
Chunky fishcakes
Slab of steak
Marinated steak rolls + barbecue sauce
Steak salad + chimichurri dressing
Beef, mushroom and mangetout stir-fry
Vietnamese beef curry
Spiced steak fajitas with pineapple salsa
Goulash with gnocchi and soured cream
Leg of lamb
Lamb with torn bread and apricot stuffing + caramelised chicory
Classic lamb stew
Herb rolled leg of lamb + mint mashed peas
Slow roasted lamb leg + chilli relish
Lamb tagine with tomatoes
Barbecued lamb leg with thyme and harissa dressing
Pork chop
Manchego crusted pork + romesco sauce
Orange and oregano marinated pork
Fennel roasted rack of pork with maple apples
Stuffed pork chops with marsala
Braised pork chops with leek and mustard
Thai style marinated pork + chilli dressing
Mince + sausages
Merguez sausages with lentils and cavolo nero
Cevapcici with radicchio and lemon
Chilli, sausage and broccoli pizza
Ginger pork fried rice with egg pancake
Roasted sausages with peppers and onions
Lamb kofta meatballs in curry sauce
Pack of pasta
Pork ragu with herb pangrattato
Pasta puttanesca
Courgette and tuna spaghetti
Taleggio and pancetta baked pasta
Orzo, feta and roasted pepper salad
Spicy pasta and sausage soup
Bag of rice
Lebanese rice and lentils
Stir-fried curry brown rice with cashews
Rice salad with broad beans, asparagus and smoked trout
Chorizo, cumin and tomato rice
Baked leek and goat’s cheese risotto + apple and celery salad
Pea and fennel risotto
Handful of grains
Couscous with feta and cumin
Spelt, tomato, basil and pecorino salad
Vegetable and spelt soup + pistou
Roasted apricot yellow couscous with grilled fish
Quinoa, tuna and fennel salad
Quinoa fritters
Sack of potatoes
Warm potato salad with salmon and creme fraiche
Fontina tartiflette
Indian spiced potatoes with fried egg
Chickpea, tomato and spinach cottage pie
Potato, courgette and mozzarella fritters
Baked jacket potatoes + kohlrabi slaw
Tin of beans
Crostini with white beans + salsa verde
Spiced calamari and chickpeas
White bean soup
Individual baked beans with eggs
Chickpea, baby spinach and pan-fried paneer salad
Mixed bean chilli + corn and avocado salsa
Baked aubergine, chickpeas and green chilli
Slice of cheese
Antipasto plate with fried bocconcini balls
Ricotta and spinach gnudi with sage butter
Shortcrust cheese tart
Blue cheese and pancetta tray loaf
Feta and gruyere pastries + spicy tomato relish
Ricotta and parmesan lasagna
Carton of eggs
Northern chinese scrambled eggs
Eggs with artichokes and tomatoes
Leek and spinach cake
Poached eggs with lentil, bacon and rocket salad
Baked eggs with three cheeses
Spanish tortilla
Apples + pears
Quick bircher muesli + spiced cranberries
Malva pudding + buttered pears
Free-form apple tart
Ginger pear upside-down pudding
Apple and vanilla turnovers
Punnet of berries
Blackberry jelly + vanilla ice-cream
Strawberry pannacotta
Blackberry and plum streusel cake
White chocolate and blueberry cheesecake
Lemon pudding cake with berries
Block of chocolate
Cinnamon chocolate mousse
Chocolate and cherry tart
Flourless chocolate cake
Hot marshmallow fudge sundaes
Chocolate chunk meringue cake
List of recipes
Copyright
About the publisher
Easy does it
I always imagined life was going to slow down and get easier – once the children were out of nappies; once the business was up and running. But it seems to speed up every day, doesn’t it. Perhaps by now I should be into my Elizabeth David phase, writing recipes that need a free weekend to hunt down and roast a wild boar? But, instead of even growing my own vegetables, I still find myself with barely enough time to race around the supermarket and buy them. It’s all too easy to forget – in this fast-paced wind tunnel of life – that true happiness comes with relationships, and relationships thrive on good food. As my mum likes to say, ‘Life’s too short to stuff a mushroom.’ So invite your friends over and cook them something delicious, but EASY.
Piece of chicken
Chicken is the great traveller, the easy-going backpacker of the food world, who happily joins in with every culture and is keen to make friends with every flavour she meets: from Thai lemongrass to French thyme, Mexican chipotles to Tunisian harissa. In just one generation chicken has become our favourite go-to meat for almost every meal (certainly in my house, anyway). For my father’s generation, roast chook was served with great fanfare for Christmas lunch; this week, I’ll probably stir-fry, pan-fry, curry, roast, poach or toss it into a salad two or three times to feed the family.
Piece of chicken
Chilli Chicken + Skordalia
Roast Chicken Salad + Chive Mayonnaise
Paprika and Coriander Roasted Chicken
Light Butter Chicken
Spiced Chicken Wraps + Mango Chutney
Chicken Paillard with Spring Onions and Prosciutto
Moroccan Chicken Pies
CHILLI CHICKEN + SKORDALIA
OK, you’ve spotted it: this is really chicken and mash – but I make no apologies for my double-chilli chicken with garlicky skordalia.
1 red chilli, halved and sliced
1 teaspoon dried chilli flakes
1 garlic clove, crushed
4 tablespoons olive oil
1.5kg chicken legs
handful pea shoots or watercress
lemon wedges
Place the fresh chilli, chilli flakes, garlic and oil in a bowl and mix to combine. Cut deep slashes in the chicken pieces and rub the marinade over the skin and into the slashes. Place in an ovenproof tray or tin, cover with cling film and leave to chill in the fridge for at least 30 minutes.
Preheat the oven to 200°C/gas mark 6. Roast the chicken for 45–50 minutes, or until cooked through and golden. Remove from the oven and set aside in a warm place to rest for 10–15 minutes. Serve with the skordalia, pea shoots and lemon wedges. SERVES 4
SKORDALIA
1kg potatoes, peeled and cut into large chunks
2 tablespoons olive oil
2 garlic cloves, crushed
160ml soured cream
Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat and cook for about 20 minutes, or until tender when pierced with a knife. Drain the water off the potatoes and return to the stove over low heat for a minute to remove any excess water. Remove from the stove and mash thoroughly, then add the olive oil, garlic and soured cream. Season well with sea salt and freshly ground black pepper and beat until smooth.
ROAST CHICKEN SALAD + CHIVE MAYONNAISE
Making your own mayo always tends to impress people, even though it only takes two minutes and a blender. You can liven up shop-bought whole egg mayo with a little lemon juice and sea salt.
1kg boneless chicken thighs, skin on
1 lemon, halved
½ ciabatta, torn into chunks
2 tablespoons olive oil
4 eggs
1 small iceberg lettuce, cut into wedges
handful celery leaves
3 celery sticks, cut into 5cm-long batons
finely chopped chives, to serve
Preheat the oven to 220°C/gas mark 7. Place the chicken on an oven tray lined with baking paper, squeeze lemon juice over the top and season with sea salt and freshly ground black pepper. Roast for 35–45 minutes or until the skin is golden. About 10 minutes before the chicken should be ready, toss the bread in the oil in a bowl, season well and then add the bread to the baking tray.
Meanwhile, bring a small saucepan of water to a simmer over high heat. Add the eggs, reduce the heat and simmer gently for 6 minutes. Drain and plunge into cold water. When cool enough to handle, peel and slice into thick rounds.
Take the tray from the oven. Remove the bread and set the chicken aside to rest in a warm place for 5–10 minutes. Slice the chicken and toss with the bread, lettuce, celery leaves and batons. Divide into serving bowls and dress with the soft-boiled eggs and chive mayonnaise. Sprinkle with chopped chives and freshly ground black pepper. SERVES 4–6
CHIVE MAYONNAISE
2 egg yolks
1 tablespoon lemon juice
250ml light-flavoured oil
2 tablespoons finely chopped chives
Use a blender to blend the egg yolks, a pinch of sea salt and lemon juice until well combined. With the motor running, slowly add the oil, 1 tablespoon at a time, until the mixture is thick and creamy. If you find your mayonnaise splits or curdles, the addition of a little boiling water can bring it together. Stir through the chives just before serving.
PAPRIKA AND CORIANDER ROASTED CHICKEN
This roast chicken comes out of the oven in a sea of wonderful vibrant juices. Mop them up with bread or rice.
1.5kg chicken legs
2 lemons, 1 cut into 8 wedges and 1 juiced
2 tablespoons olive oil
2 teaspoons coriander seeds, crushed
1 teaspoon paprika
4 tablespoons soy sauce
2 garlic cloves, crushed
3 onions, cut into thin wedges steamed rice
Season the chicken pieces with sea salt and freshly ground black pepper and place in a dish. In a bowl mix together the lemon juice, oil, coriander seeds, paprika, soy sauce and garlic to make a marinade. Pour over the chicken and rub into the skin. Cover and place in the fridge for 30 minutes.
Preheat the oven to 200°C/gas mark 6. Place the onion and lemon wedges on the bottom of a baking tray to form a bed. Place the chicken pieces on top and pour over the marinade.
Roast for 35 minutes or until the chicken is cooked through, basting occasionally to prevent the chicken drying out. Serve with steamed rice. SERVES 4–6
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