Truffled potato Dauphinoise and sirloin steaks

Dauphinoise is one of my favourite dishes, creamy layers of potato slow baked to rich perfection. This version is incredibly decedent with Parmesan cheese and truffles, you don't have to use truffle in this dish, I just happened to have some which I bought in Croatia this year, however it is totally delicious without. 

Traditionally dauphinoise is cooked low and slow, however I don't have time for that so I speed this dish up by par-boiling the potatoes. 

Ingredients

Dauphinoise: 1 kg white potatoes, 500ml double cream, 2 cloves garlic, 1/2 cup grated Parmesan cheese, 2tsp minced black truffles and 2 tsp white truffle oil, salt & pepper to taste. 

Steak: I used really good 30 day hung sirloins from Borough Market in London, a drop of vegetable oil, salt and pepper. 

Peel and Thinly slice the potatoes as thin as you can, boil a big pot of well salted water and tip in the potaoes for 6 minutes until barely cooked. Preheat the oven to 180 celcius. Once the potatoes are cooked drain very well. Thinly slice the garlic. 

In an oven proof dish layer the well drained potatoes in thin layers with the garlic, a sprinkling of Parmesan, black pepper, minced truffles and truffle oil between each layer. Once all the ingredients are used up drizzle the double cream over, scatter the top with a final sprinkle of Parmesan and bake for 25 minutes. If the top looks like it's getting too brown cover loosely with tinfoil. 

For the steaks I like to leave the steaks out of the fridge until they are room temperature, steaks this good don't need tenderising so I simply rub them with a little oil and season both sides. I cook on a medium/high heat in a preheated frying pan for around 4 minutes on each side (medium rare) remove from the pan to a warmed plate and cover to rest for 10 minutes. 

Whilst the steaks were resting I splashed a little red wine and beef stock in to the same pan I have cooked the steaks in, seasoned it and reduced to make a rich gravy. I also boiled some lovely french beans, and voila, steaks served with creamy dauphinoise potatoes, green beans and red wine jus. 

Turkey burgers with herbed cannellini beans

On a cold, drizzly, autumn night I might think I want stodgy carbohydrates and there is nothing wrong with an occasional plate of pasta or sausage and mashed potato. However, when the nights close in I try and keep it fresh and healthy and this dish, inspired by those I've had all over rural France, is hearty and warming...but more importantly it's super healthy too! 

Ingredients (2 people)

250g minced Turkey, 3 carrots, 1/4 small head of Savoy cabbage, 1 pint chicken stock, 1 can cooked cannellili beans, 1 cup Frozen petit pois (peas), 1/4tsp each ground cumin, ginger and smoked sweet paprika, 1tsp mixed herbs Provence, 1 tbsp vegetable oil, salt and pepper to taste. 

Add the cumin, ginger, paprika and pinch of salt and pepper to the Turkey. Squish to mix thoroughly and divide in to two parties, squeezing gently to a rounded shape. Set aside until later. 

Cut the carrots in to very small cubes, heat a drop of oil in a large pan and gently fry the carrots until softened, don't worry if they begin to brown it all adds to the flavour, just ensure they don't burn by stirring regularly. Next chop the cabbage in to a fine shread and add to the pan along with the carrots, then add the peas. Cook for a couple of minutes and add the chicken stock, drained beans, herbs and a pinch of pepper. Turn to a medium heat and simmer gently. You may not need salt as the stock is salty, however taste before you serve and season if required. 

Whilst the cabbage and beans are cooking heat a drop of oil in a frying pan on a medium/high heat and cook the Turkey parties for around 4 minutes each side, the trick is not to flip them until a good crust has formed. Check the patties are cooked by inserting a knife and checking the juices run clear and hot. 

Spoon the beans and their lovely gravy on to plates, top with a Turkey patty and serve, there is no need for bread or other carbohydrates here, the beans are full of fibre and along with the Turkey will keep you fuller for longer, as well as providing 3 of your 5 a day with all that lovely veg! 

Mixed beans with smoked mackerel

Ingredients (2 people)

1 tin 3 mixed beans in water, 1 tin chopped tomatoes, 1 large white onion, 2 cloves garlic, 2 fillets smoked mackerel, 1tbsp olive oil, 2tsp herbs Provence, 1tsp salt, 1tsp ground black pepper, 1/2tsp White sugar, 1tbsp tomato purée. 

Chop the onion lengthways from root to tip, remove the skin and root and thinly slice crossways in to strips. Heat the oil in a large pan and gently fry the onion for 10 minutes until softened. Crush the garlic, remove the papery skin, finely chop and add to the pan with the onions and cook for 2 more minutes. Drain the mixed beans and add to the onions along with the tinned tomatoes. Add the tomato purée, herbs, salt, pepper and sugar and and simmer gently for 10 minutes until the sauce thickens slightly. Remove the skin from the mackerel fillets by simply pulling it gently, cut the fillets in to chunks and add to the pan, simmer for a couple of minutes to heat through however be careful not to over stir as you don't want to break them up too much. 

Serve piled on to plates with crusty bread  or a crisp green salad.  

Baked eggs

Last night was my beautiful friend Kellys birthday dinner at Roka restaurant in London's Charlotte street, we had an amazing 10 course tasting menu and LOTS of wine and cocktails, so this morning we were all feeling a bit worse for wear! 

There's no better hangover cure than delicious baked eggs served with crunchy crostini to dip in to the creamy loveliness! 

Ingredients (4 people)

8 fresh eggs, 284 ml pot double cream, 1/2 fresh grated nutmeg, salt and pepper, handful of grated strong cheddar cheese, 1/2 french baguette.

Preheat the oven to 180 celcius. Arrange 4 oven proof ramekins on a baking tray and add a big tablespoon of cream in to the bottom of each. Add 2 eggs to each ramekin on top of the cream, a little grated nutmeg, salt and pepper and a sprinkling of cheese on top. Bake in the oven for 15/20 minutes until it bubbles up and the top is golden. You need to ensure the egg whites are cooked but the yokes are still runny. 

Tip: whilst the eggs are cooking I slice the baguette in to thin disks and arrange on a baking tray. Put then in to the oven  for the last 10 minutes of the eggs baking so it's all ready at the same time. 

Easy crunchy oat bars

Ingredients

100g unsalted butter, 100g dark brown sugar, 2tsp good vanilla extract, 200g rolled oats, 2tbsp ground almonds, 2tbsp mixed seeds (I used pumpkin, sunflower & flaxseed), 1tbsp white sugar.

Melt the butter, vanilla and brown sugar in a pan over a low flame, once melted pour directly on to the oats, almonds and seeds, then press in to a baking tray so that it is around 2cm deep. Sprinkle the top with the white sugar. 

Preheat  the oven to 180 celcius and bake for 25 minutes until golden brown. Cool and then cut in to bar shapes. 

Low carb low fat lasagne

I LOVE lasagne, it's one of my favourite italian dishes, what could be more delicious than creamy white sauce, layered with rich bolognaise and sheets of pasta, when I need a cold comfort dish nothing in this world can beat lasagne! However, it's not so healthy, it's full of fat from the minced beef and the cheese, so I made this a lower carb and lower fat version which contains no pasta at all, it still has the rich sauces however keeps the cheese to the minimum and is utterly delicious! 

Ingredients

8 leaves of Savoy cabbage, 1 pack lean beef mince, 1 orange bell pepper, 1 red onion, handfull button mushrooms, 1 tin chopped tomatoes, 1 tbsp dried tarragon, 1 tsp sea salt, 1 tsp chilli flakes, 1 tsp ground black pepper, 1 tbsp butter, 2 tbsp plain flour, 1 pint milk, small sprinkling grated strong cheddar cheese. 

Using a sharp knife cut the tough stem out of the centre of the cabbage leaves and blanch in plenty of boiling salted water for 6 minutes until tender, then rinse under cold water to keep the colour green and drain very well, set aside for later. 

In a large pan add the beef mince and begin to cook, it will start to brown and release some of its natural fat. Cube the bell pepper, onion and mushrooms and add to the pan with the mince to gently cook, for 10 minutes. Add the chopped tomatoes, tarragon, chilli, and a pinch of salt and pepper. Cook on a low heat for 15 minutes whilst you make the white sauce, don't worry if the mince bolognaise reduces, you want to keep the sauces fairly thick. 

In a large pan add the butter and melt over a medium heat.  Once the butter has melted add the flour and mix, cook gently for one minute. Then very gradually add the milk a little at a time until the flour forms a paste and is thoroughly combined in between each addition. The paste will slowly become a thick white sauce. Once all the milk is used up cook the White sauce gently for 5 minutes stirring constantly. Season with a pinch of salt and pepper. 

Preheat the oven to 200 celcius. Now to build the lasagne, in a large baking dish layer the meat and tomato sauce, with the layers of cabbage and white sauce (essentially using the blanched cabbage instead of pasta), making sure you end with a layer of white sauce. Sprinkle the top with grated cheese and bake in the oven for 25 minutes until the top is golden and bubbly. 

Vegetarian dinner

The My friend Giles is a veggie and he came for dinner yesterday evening. There is so much gorgeous veggie food out there there's no need to cook the usual "veggie pasta" when your friends come for dinner. Mix it up a bit and make it interesting! 

For starter I served wholemeal pita breads with houmous, olives, smoky roasted red peppers and sundried tomatoes. A delicious and simple meze that guests can nibble on whilst the main in cooking. 

For the main I cooked delicious puff pastry parcels filled with butternut squash  flavoured with autumnal spices. This was served with a kale and feta gratin and a bright fresh green salad with lemon and a sprinkling of mixed seeds to freshen it all up. 

Ingredients (3 pastries)

1 sheet shop bought butter puff pastry, 1 egg, 1 small butternut squash, 1 tbsp butter, 1/4 tsp ground cloves, 1 tsp ground ginger, 1 tsp garam Marsala, salt and pepper to taste, grated rind of 1 lemon, 1 spring onion. 

Preheat the oven to 180 celcius. Peel the squash using a potato peeler, cut in half and use a spoon to scrape out the seeds. Dice, then boil in a large pan of salted water until very soft and tender. Drain the squash and mash with the butter, spices, lemon rind and seasoning. Finely slice the spring onion and stir in to the squash, set aside to cool. 

Once cool take the puff pastry sheet and using a rolling pin roll out slightly so it's around 3mm thick. Cut in to 6 square pieces, they don't have to be perfect squares so no need to use a ruler as you gather the edges up anyway! Divide the butternut squash mash between 3 of the pieces, use a little water to dampen the edges and then cover with another piece of pastry and press around the edges to seal. I like to scrunch the edges up a little to make them look rustic. Brush with a little beaten egg, place on a baking sheet lined with greaseproof paper and bake for 30 minutes until golden brown and puffed. 

I served the pasties with a kale gratin, to be honest I prefer this made with spinach as its softer and silky, however kale was a nice change. If you use spinach just sub the kale for the same volume of defrosted frozen spinach squeezed of any liquid. 

Ingredients

200g kale, 200g crumbled feta cheese, 1 pot creme fraiche, salt and pepper, 1/2 grated nutmeg, 50g cheddar cheese (optional)

Preheat the oven to 180 celcius. Blanch the kale in plenty of boiling salted water until just cooked. Drain very well. Mix the kale with the rest of the ingredients (excluding the cheddar), tip in to an ovenproof dish, scatter with the grated cheddar cheese and bake for 30 minutes until bubbling and golden. 

Don't forget a large mixed green salad, I used watercress, spinach and rocket dressed very simply with lemon juice, olive oil, seasoning and a sprinkling of mixed seeds. 

Buttered cannellini beans and lamb stew

In France and Italy they often use beans as a side dish instead of potatoes or rice. Inspired by the backstreet bistros in Paris this dish is rich, warming and delicious, great with fish and meat alike. I use a small amount of butter to emulsify the bean juices in to a rich sauce and add kale to balance the richness because of its dark mineral flavour. I cooked it last night to accompany a rich lamb stew and it was delicious! 

Ingredients

3 cans white cannellili beans, 1chicken bouillon cube,3 handfuls of chopped green kale, 50g butter, salt and pepper, 2 sprigs fresh rosemary finely chopped.

Drain 2 of the cans of beans and add to a large pan along with the remaining can of beans and it's juice. Bring to a simmer over a medium heat. Add the bullion, rosemary, seasoning and butter and stir until well combined and creamy. 

Add the kale, mix in to the beans, cover and simmer gently for 5 minutes until the kale is cooked through. You may need to add a drop of water to loosen the sauce. 

I cooked the lamb stew in my slow cooker, simply add 1 pack smoked pork lardons, 1kg diced lamb, 2 roughly chopped red onions, a handful of quartered button mushrooms, 2 whole springs Rosemary and 2 tins of chopped tomatoes to a slow cooker. Add enough water to just cover and slow cook for 8 hours. 

Once cooked transfer to a large pan and on a medium heat gently reduce the stew until the sauce thickens. Remove the Rosemary stems, add salt, ground black pepper, some smoked paprika, and chopped tarragon to taste. 

This stew is super rich and smoky and went beautifully with the cannellini beans and kale. 

Autumn squash salad

I bought a gorgeous little squash at the market yesterday and have been pondering what to do with it all day. My favourite dishes combine a variety of textures and flavours, this one goes one better with the use of hot and cold too! Sticky sweet hot squash straight from the oven, served on cold creamy whipped goats cheese which melts ever so slowly in the heat. Topped with zesty fresh lemony salad and crunchy seeds. It's a real autumnal treat! 

Ingredients (2 main or 4 starter)

1 small squash, olive oil, salt and pepper, 1tsp dark brown sugar, 1 lemon, 225g pack soft goats cheese, 1 tbsp double cream, 1 pack mixed leaves (mine were spinach, watercress and rocket), sprinkle of mixed seeds (mine were pumpkin, sunflower and linseed)

Preheat the oven to 200 celcius. Cut the squash in half and use a spoon to scrape out and discard the seeds. Cut the squash in to wedges, arrange on a baking tray, drizzle with oil, salt, pepper and sugar and toss well to coat. Cook in the oven, turning twice during cooking to ensure its caramelised all over, for 30 minutes. 

Whilst the squash is cooking mix the cream and goat cheese in a bowl, beating to combine until smooth. Using a spoon smear a few blobs of the goat cheese mix on to plates. 

Once the squash is cooked, dress your salad leaves using around 1 tbsp fresh lemon juice and a drizzle of olive oil to taste, season with salt and pepper. Arrange the squash on top of the goat cheese, then pile the salad leaves on top.  Sprinkle with seeds and a little finely grated lemon zest. 

The decedent gooey triple chocolate tart

So I'm all about healthy living, I eat my five a day, run, and drink plenty of water. However, for a special occasion sometimes you need a special dessert. Tonight we are off to see our good friends Ciaran and Chloe to meet their new beautiful baby daughter Orla, and a special pudding is in order! 

This is based on a brownie recipe and so it is gooey and fudgey in the centre. It is not a healthy dessert by any means, however it is divine, just make sure you do some excercise the next day! 

Ingredients

100g unsalted real butter, 150g milk chocolate, 150g dark chocolate, 3 large eggs, 150g White caster sugar, 1tbsp cold strong espresso coffee, 1tsp vanilla extract, 100g fine plain flour, pinch salt, 1/2tsp bicarbonate of soda, 2tbsp double cream.

Preheat your oven to 150 celcius. In a bowl set over simmering water melt the butter and 75g of each dark and milk chocolate chopped up in to small pieces. Stir to combine and set aside to cool slightly. 

In a seperare large bowl whisk the eggs, coffee, vanilla, sugar, salt and bicarbonate of soda until really frothy. Tip in the cooled chocolate mix and whisk again for a minute. Chop the remaining milk chocolate (75g) in to small chunks and add to the egg mix along with the flour. Stir until combined and tip in to a round pie dish (I used a foil one as taking this to a friends house but you can choose a pretty pie dish if at home). 

 

Bake on the middle shelf for 30 minutes and then leave to cool. In a small pan melt the remaining dark chocolate (75g) with the double cream and a tiny pinch of salt. Do not let this mixture simmer or boil, as soon as it gets warm take off the heat and let the chocolate gradually melt in the cream. Cool slightly and pour over the pie and spread it over the top. I like quite a rustic looking top but if you prefer you can use a spatula to smooth it to a more professional looking finish. 

Pea green soup

Easy, quick and delicious, this is one of my favourite simple saturday dishes that takes literally minutes to make and can be served hot with a sprinkling of Parmesan cheese in the winter, or chilled for a simple summer supper.

If you're vegan just swap the milk for the same quantity of extra stock!

Ingredients (4 servings)

1 pint chicken or vegetable stock, 1 pint of milk, 2 cloves crushed garlic, 2 big mugs of frozen petit pois peas, 1tbsp dried mint or a few leaves of fresh mint finely chopped, 3 spring onions finely chopped, drizzle olive oil. 

Heat the oil in a large pan and quickly fry the spring onion and garlic until softened. Add the peas, stock and milk and slowly bring to a simmer, do not boil or it might split. Add the mint and using a handheld immersion blender blend until smooth. 

I love this hot with Parmesan, or perhaps some crispy fried bacon bits, however it's great either way! 

Eggs benedict

This is one of my favourite breakfasts, it reminds me of when Christian proposed to me, we were staying at the glorious Santa Ynez Inn (http://www.santaynezinn.com/mb/) in the beautiful wine growing region above Los Angeles in California doing a wine tour. He proposed at sunset whilst we were having a picnic on the Foxton Canyon Road and it was magical. The next day I woke up and ordered an eggs benedict for breakfast. It's a truly decedent start to the day, mainly due to the quantity of butter used to make the hollondaise sauce which slathers the top of this dish. However, once in a while, it's nice to have a treat to start the weekend! 

Ingredients

Sauce: 2 egg yolks, 1/2 lemon juiced, 1 pack unsalted butter, salt and pepper to taste. 

Muffins, brioche or a bread of your choice,  slices of thick ham, 2 eggs. 

Melt the butter in a pan and skim any white white residue which forms on the top, set aside but keep warm. Set a bowl over a pan of simmering water and add the 2 egg yolks and lemon juice, start to whisk continuously. The eggs will thicken up over the heat, once they have thickened (around 6 mins whisking) take the bowl off the pan and very gradually add the butter a tiny drizzle at a time, whisking thoroughly all the time. The sauce will start to become glossy and thick, if it gets too thick use a table spoon of warm water to thin it a little. 

Once the sauce is ready, season to taste. Toast the bread, poach the eggs and then stack the bread, ham and poached eggs on plates and slather with the sauce. 

White potato, onion and cheddar soup

Ingredients

4 medium white onions, 1kg white potatoes, 1 pint milk, 1 pint chicken (or veg) stock, salt, pepper, 1/2 fresh grated nutmeg, 1tbsp olive oil, 50g strong cheddar cheese.

Chop the onions and potatoes in to small cubes. Heat the olive oil in a large pan and on a medium heat gently fry the onions for 10 minutes until soft, stirring frequently to stop them browning. Add the potatoes and gently cook for 15 minutes, stirring frequently. Add the milk and chicken stock, seasoning and nutmeg and turn the heat down, cook gently for 20 minutes, skimming the top to remove any foam that forms. 

Once cooked grate the cheddar cheese and add to the soup, stirring to melt. Let it cool slightly and then use a handheld blender stick to blend thoroughly until it's completely smooth. If you want a super smooth soup you can pass it through a sieve at this point also. 

Reheat the soup and serve with a little grated nutmeg on top, and some crusty bread on the side. 

Bread rolls

One of my favourite smells is freshly baked bread, it reminds me of cold winter days when I was young, coming home freezing after sledging in the snow, my mother would make hot chicken broth and freshly baked bread. I remember breaking open the hot crusty rolls and slathering with butter which melted and dripped over my icy fingers, it was so delicious and makes my mouth water even thinking about it! 

Later in life when I was in Paris modelling I used to adore the patisseries where I would go and pick up long crusty baguettes, or fougasse flavoured with onions or cheese. Or lunches in Milan where focaccia and ciabatta made amazing sandwiches full of salami or Parma ham, such delicious memories. 

One of my favourite things to do would be to pick up some bread and a local soft cheese such as Camembert and sit in a park soaking up the sounds of the city and happily chomping away at my picnic. 

Bread is so easy to make, it's cheap too and the variety of different breads you can make at home is vast. Once you have got the basic recipe mastered you can really mix it up, mixing in chopped olives or herbs, or one of my favourites is chopped sundried tomatoes, rosemary and a handful of grated Parmesan cheese. This is my basic bread recipe which never fails. 

Ingredients

1kg strong white flour, around 2.5 cups warm water, 1tbsp white sugar, 2 sachets of dried yeast, 1tbsp extra virgin olive oil, 1tsp salt

Tip the flour on to a flat surface and make a well in the centre, put the dried yeast in the middle. Mix the sugar in to a cup of warm water and stir to dissolve, then gently pour in to the well and using your hand gently start to mix the flour in, incorporating more flour to form a paste and you have used the first cup of water. 

In the second cup of warm water add the oil and salt and keep mixing until all the flour and water is combined in to a ball of dough. 

Next you knead the bread for a good ten minutes using the ball of your hand to stretch the dough until it becomes smooth and elastic. 

Lightly grease a large bowl or pan and pop the ball of dough inside, and then cover with a towl or cloth and leave in a warm place for 40 minutes to rise. 

After 40 minutes the dough will have doubled in size and be full of air bubbles. Tip it out and pat it down to knock some of the air out. Divide in to 4 pieces and roll to shape in to balls. Put on to a baking tray, score a cross in the top using a sharp knife and cover loosely with greased cling film. Leave in a warm place for a further 40 minutes to rise again. Preheat the oven to 180 celcius. 

Once it's had it's second rise, gently put in the oven on the middle shelf. Be careful not to knock it or touch it as you want it to stay light and puffed up. Quickly throw a handful if ice cubes in to the bottom of the oven and shut the door. The ice will create steam which keeps the bread fluffy with a wonderful sheen. Bake for 40 minutes until golden brown. 

Country chicken

This is a variation on a childhood favourite, I don't know where it came from, although I have had similar versions in Spain, France and Italy. 

It is so versatile, you can stir it through pasta, or perhaps have it with crusty buttered bread or creamy mashed potato. However my favourite is simply with brown rice or green vegetables for a healthy dinner. 

I use the leftover chicken from a Sunday lunch, I love the way cooked chicken pulls in to long pieces and it gives the dish a much more rustic feel than cubes of chicken, but you can use either really. 

Ingredients (4 people)

Either leftover Sunday roast chicken pulled in to prices, or equivalent of 2 large chicken breasts, diced. 

1 red onion and 1 red pepper sliced. 6 chestnut mushrooms quartered, 1 tin chopped tomatoes, 2 cloves garlic finely chopped, 1 chicken stock cube, 1/4 teaspoon each of ground cloves and chilli flakes, 2 teaspoon smoked paprika, 1 tablespoon olive oil. 

Heat the olive oil in a large pan and if using raw chicken gently cook until browned (if using pre-roasted chicken simply heat through). Add the vegetables and gently soften for 10 minutes. Next add the spices and garlic and cook for a further minute, then tip in the tomatoes plus 1/2 tin of additional water. 

Next add the stock cube and gently simmer for 10 minutes until everything is soft and the sauce has thickened and is umptuous! 

Easy Sunday roast

There's nothing nicer than a Sunday roast with meat, veg and gravy, delicious! Some of my friends have told me they shy away from a home roast because it creates too much washing up, seperare pans for the vegetables, a roasting tray, gravy jugs etc. have no fear, this is an easy version using limited pots and creates a super easy roast dinner.

Ingredients (4 people) 

The meat: 1 medium size free range chicken, 1 tbsp butter, 2 cloves crushed garlic, finely grated zest of 1 lemon plus the lemon quartered, salt and pepper. 

The veg: a selection of roasting veg of your choice, I used carrots, green pepper, red onion, potatoes. A green veg option, I used peas. 

1 tbsp olive oil, 1 tsp smoked paprika, salt and pepper. 

The gravy: 1tbsp plain flour, 1 pint chicken stock. 

On a board use a fork to mash the lemon zest, garlic, salt and pepper together. Using your hand gently lift the skin off the chicken breast and push the butter under the skin to cover the breast meat, ensure the skin is pulled back over snugly. Push the quartered lemons in to the cavity of the chicken and put in to a pre-heated oven at 180 celcius. 

Chop the roasting veg in to similar size chunks. Toss in the olive oil, paprika and seasoning. Once the chicken has been cooking for 20 minutes take it out and surround it with the roasting veg mix. 

Put back in to the oven for a further 40 minutes, turning the vegetables occasionally to stop them charring.

With 10 mins to go I boiled some additional potatoes to mash and steamed the peas in a colander hung above the boiling potatoes. 

Once the chicken has been in the oven for the full 60 minutes insert a sharp knife between the leg and breast, if the juices run clear it's cooked, if the juices are pink pop back in the oven for a further 10 minutes and check again. 

When the chicken is cooked lift the roasted veg on to 4 plates, and carefully lift the chicken on to a seperare plate to rest, gently tipping it's juices out of the cavity back in to the roasting tray.

To make the gravy put the roasting pan on to a medium heat, skim some of the oil off the juices which have collected in the bottom and discard. Put the flour in to the pan and quickly stir it in, then gradually add the chicken stock, stirring all the time to make a rich gravy. Cook for 5 minutes stirring constantly. You can sieve this to remove any lumps if you wish. 

Mash the potatoes with a little butter, milk and salt. 

Slice the chicken breast,add to the plates with the roast veg, mashed potatoes, peas and cover with the lucious gravy! I also made some stuffing, however this is optional. 

Pappardelle with truffle

I bought some gorgeous sliced truffles in Croatia, and I always have white truffle oil in the pantry, it's expensive but you only require a tiny amount to create amazing flavour. 

I made pappardelle pasta yesterday which has been hanging in my doorway drying overnight, (see yesterday's post for the recipe), so time to cook these little babies up!

It may be a gloomy Monday but that's no reason not to indulge, so here is a super simple pasta dish to put a smile on your face. 

Ingredients (2 people)

Pappardelle pasta, 1tbsp olive oil, 1tbsp butter, 1 sliced leek, handful spinach, 2tsp sliced truffles, 1tsp white truffle oil, handful of grated Parmesan cheese, salt and pepper to taste. 

Cook the parpadelle in lots of boiling salted water until just tender. 

Whilst the pasta is cooking melt the butter and oil and cook the leek, once softened add the spinach, a spoon of the pasta cooking water and seasoning, toss until the spinach has melted and the sauce emulsified.  

Drain the pasta well, add to the pan containing the sauce and on a gentle heat toss all together and cook for a further couple of minutes. 

Just before serving add the sliced truffles and toss. Transfer to warmed plates, drizzle with a teaspoon of white truffle oil and Parmesan cheese and enjoy! 

Ravioli di porro

Ravioli with leeks, lemon butter and a hazelnut crumb.....

I've been dying to make some pasta since I got back from Italy in June, however it's been such a busy wedding season I haven't had time, until today. 

Pasta is one of the easiest and cheapest things to make in a kitchen. You only use two ingredients and you do not have to use a fancy pasta machine, just a rolling pin and a bit of elbow grease.

I was lucky enough to be taught how to make pasta by the amazing Gennaro Contaldo (http://gennarocontaldo.com) who makes it look like child's play, he is a genius! 

However, you don't need a master-class from a celebrity chef to make this dish, you can make pasta at home very easily, this recipe I dreamed up on route back from one of the weddings I recently attended, it would be ideal as a starter for a dinner party, I love leeks and this simple combination is a great showcase of this often overlooked vegetable. 

Ingredients (makes 6 large ravioli, for 2 people)

Pasta: 2 whole eggs + 1 additional egg yolk, 200g '00' plain flour.

Filing: 2 spring onions, 2 medium size leeks (washed and trimmed), 1/2 ground nutmeg, salt and pepper to taste, 1/2tbsp butter, drop olive oil. 

Sauce & topping: 2tbsp unsalted butter, 1/2 fresh lemon juiced,  2 slices fresh white bread crumbs, 1tbsp olive oil, few leaves of sage, 1 tbsp crushed hazelnuts, salt & pepper to taste.

To make the pasta mix the eggs and flour until it comes together to form a stiff dough. Kneed on a flat surface until it becomes a smooth ball. (If it's too dry you may need to add a couple of teaspoons of beaten egg, and if it's too wet a little extra flour).

Once it forms a smooth ball wrap well in cling film and chill in the fridge for 30 mins.

While the pasta is chilling, finely slice the spring onion and leeks and add to a large pan, on a medium heat, with the butter and oil. 

Take a square of grease proof paper and fold in to quarters and then once again, hold the point in to the centre of the pan and cut with scissors to create a disk which fits your pan diameter. (This is called a cartouche). Cover the leeks with it, pressing gently, put a tight lid on the pan, turn the heat right down and leave for 30 minutes. Once cooked add the grated nutmeg and salt and pepper to taste and stir well, don't worry if the leeks have gone golden and gooey, as long as they are not burned this is all gorgeous flavour! 

When the pasta has chilled take it out of the fridge and use a rolling pin to start to flatten it. If you are using a pasta machine put it through on the largest setting and keep folding the pasta and passing it through, gradually letting the settings get smaller until a thin sheet is formed. If you are using a rolling pin, keep folding the pasta and rolling thinner until a thin sheet is formed. Use a scant amount of flour to prevent sticking as you go. 

When the pasta is extremely thin lay it out on a large flat surface being careful to lightly flour underneath to prevent sticking. Put small spoonfuls of the leek mixture on to the pasta sheet, and gently cover with another thin sheet of pasta. You need to ensure you gently squeeze the air out of each ravioli to prevent them bursting whilst cooking, press around each one to seal and then use a round cutter to cut each in to a seperare ravioli. Set them aside on a lightly floured plate whilst you prepare the topping. 

For the topping melt 2tbsp butter in a pan and leave to cook until it turns a golden brown colour, keep skimming the top to take away the white foam which forms. You should end up with a clear brown butter. Add the lemon juice, salt and pepper to taste. 

Next heat the olive oil in a frying pan and add the breadcrumbs, sage, hazelnuts and seasoning, toss constantly until golden brown and remove from the heat. 

To assemble bring a pan of water to a rolling boil, turn down slightly and add the ravioli, cook for 3 minutes until tender, drain well. 

Assemble the cooked ravioli on a plate, drizzle with the lemon butter and sprinkle with the hazelnut crumb. 

Tip: when I make pasta I always double the recipe and make some extra sheets, these can be cut in to large pappardelle pasta strips and dried on wire hangers to use the next day. It doesn't matter if the shape isn't perfect, it all tastes the same once cooked! 

Here is some pappardelle drying on hangers in my door at home, ready for tomorrow's dinner. 

The Pig, New Forest

We recently visited the gorgeous Pig Hotel http://www.thepighotel.com/hotel-in-the-new-forest/explore.aspx in the New Forest for our wedding anniversary, it's a must for all foody fans out there! They describe themselves as a restaurant with rooms, as opposed to a hotel with a restaurant attached, and upon entering the beautifully shabby chic house you can see why. 

The whole place is centred around good British grub, their chef only sources food from within a 25 mile radius, and much of what is cooked is grown or reared on site. They have a gorgeous walled garden full of fruits, herbs and vegetables, pens of quail, pigs and chickens and I even spotted some bee hives beside the pond.  If you are in to sustainable food then this is the place for you! 

There are two dining options on site, a gorgeous covered outdoor terrace where one can order deliciously salted 'piggy bits' (crackling) served with a sweet homemade apple sauce, while you're drinking local ale or sipping a perfectly crafted cocktail. You can also order flat bread 'pizzas' here to nibble by the roaring outdoor fire. I whiled away much of the afternoon sitting here watching the dancing flames and having a tipple or two!

The main restaurant it set in a stunning, chic conservatory with coloured mosaic tiles, casual wooden furniture, dancing candlelight and an abundance of fresh herbs.

The food here was hearty and delicious, homemade breads served with Rosemary infused oil and smoked salt to start, followed by a ham hock terrine and delicately pickled vegetables which were perfectly balanced, next was veal tongue with roasted lettuce which was divine, salty, smokey and perfect with our bottle of red. 

The mains were not for the faint hearted, or the vegetarian! I opted for a pork chop with chard and confit potato mash, a real treat! Christian had "the extraordinary chap", essentially a pigs jaw complete with teeth and a head of cracking, served with tart and sweet apple sauce on the side. Now it may seem odd dismembering a pigs head at dinner, however once the crackling was lifted off the pig cheeks contained therein were soft and sweet and delicious! 

We couldn't face a dessert each, so shared a lovely light lemon tart, divine! 

All in all it was a delightful stay, a stunning house, beautifully appointed rooms, excellent service and, well, a hotel centred around great British food, my idea of heaven!