Sticky glazed ribs

Ingredients

2kg spare ribs, cut into individual ribs
2 tbsp barbecue spice mix
For the glaze
150g tomato ketchup
140g chilli ketchup
3 tbsp soy sauce
140g runny honey
3 tbsp teriyaki sauce
4 tbsp bourbon whiskey

Method

• Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they’re covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
• Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
• When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.

Peanut butter cheesecake

Ingredients

For the base
50g butter
175g pack peanut cookies
For the filling
5 gelatine leaf
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
To decorate
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

Method

• Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
• Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
• Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
• To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
• To defrost, thaw in the fridge overnight.
• To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Baked buffalo chicken wings

Ingredients

3 garlic clove, crushed
2 tbsp olive oil
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp Worcestershire sauce
2 tsp celery salt
4 tbsp pepper
 sauce (we used Frank's hot sauce)
3 tbsp honey
1½ kg chicken wing, halved at the joint

Method

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Crispy Cajun onion rings

Ingredients

50g plain flour
1 large onion
, cut into 1cm slices, rings separated
2 egg white
olive oil
, for greasing
2 tsp Cajun seasoning
100g breadcrumb

Method

• Heat oven to 200C/180C fan/gas 6. Put the flour in a large sealable plastic bag. Season, then tip in the onion and shake well. Whisk the egg whites until foamy, add the onions and stir to coat.
• Lightly oil a baking sheet. Add the seasoning and breadcrumbs to the bag; then, working in batches, add the eggy onion rings and coat in the crumbs. Arrange onion rings, in a single layer, on the baking sheet and cook for 25-30 mins, turning halfway through, until the onion is tender and the crumbs are golden.

Crispy chicken & apple slaw

Ingredients

For the slaw
½ white cabbage, shredded
½ small onion
, finely sliced
4 celery
 sticks, sliced
2 Granny Smith apples, quartered, cored and thinly sliced
1 tbsp white wine vinegar
200g pot fat-free Greek yogurt
For the chicken
2 cooked chicken breast, thinly sliced
2 tbsp plain flour
1 egg
, beaten
100g garlic and herb dried breadcrumb
4 frozen corn cobs
barbecue sauce, to serve

Method

• Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.
• Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.

Custard & white chocolate biscuits

Ingredients

140g butter, softened
175g caster sugar
1 egg
½ tsp vanilla extract
225g self-raising flour
85g custard powder
85g white chocolate, chopped into small chunks

Method

• Heat oven to 180C/160C fan/gas 4. Line 2-3 baking sheets with baking parchment. Put the butter and sugar in a food processor and whizz until light and fluffy. Add the egg and vanilla, and mix well. Sift together the flour and custard powder, then tip into the bowl and pulse to mix into a dough. Scrape out the food processor and work the chocolate in by hand.
• Roll the dough into balls a little smaller than a walnut, then place on the baking sheets, a little apart to allow for spreading. Press each biscuit down lightly with your fingers.
• Bake for 12-15 mins until lightly golden. Remove and cool on a wire rack.

Emily’s plate-sized pancakes

Ingredients

8 slices pancetta
, to serve (optional)
sunflower oil
 and butter, for cooking
blueberries, to serve (optional)

For the pancakes
300g self-raising flour
1 tsp baking powder
1 tbsp caster sugar
2 medium egg
1 tbsp maple syrup, plus extra to serve
300ml milk

Method

• If serving with pancetta, heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp.
• To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.
• Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like. Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or blueberries, drizzled with extra maple syrup.

Best-ever chocolate raspberry brownies

Ingredients

200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large egg
140g plain flour
50g cocoa powder
200g raspberry

Method

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Crispy pretzel chicken with honey-mustard sauce

Ingredients

100g salted pretzel
12 boneless, skinless chicken thighflour, for dusting
2 egg
, beaten with a fork
1 tbsp olive oil
100ml wholegrain mustard
4 tbsp honey
1 tsp white wine vinegar
green veg or salad and potatoes, to serve (optional)

Method

• Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
• In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.

Key lime pie

Ingredients

300g Hob Nobs
150g butter
, melted
1 x 397g tin condensed milk (we used Nestlé)
3 medium egg yolk
finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
extra lime zest, to decorate

Method

• Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
• When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Sticky ribs with roast potato salad

Ingredients

3 racks pork
 spare ribs, or about 1½ kg/3lb 5oz single pork spare ribs
1 small onion
, diced
1 tbsp olive oil
1 garlic clove, crushed
2 tbsp smoked paprika
1 tsp mild chilli powder
300ml tomato passata
2 tbsp tomato purée
150ml cider, white or red wine vinegar
125g dark muscovado sugar
For the potatoes
1½ kg new potatoes
, skin on
2 tbsp olive oil
1-2 rosemary
 sprigs, finely chopped, or a pinch of mixed dried herbs
2 tbsp white or red wine vinegar

Method

• Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.
• Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
• Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.

Caesar salad with crispy chicken

Ingredients

Leftovers (from related recipe)
4 crispy chicken thigh, sliced (see Tip)
Extras
125ml light mayonnaise
juice 1 lemon
1 tbsp Worcestershire sauce
50g Parmesan
, grated, plus extra to serve (optional)
1 garlic clove, crushed
50g croûton
1 large Cos lettuce or 4 Little Gem, ripped into pieces

Method

• In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season. When ready to eat, add the chicken slices, croutons and lettuce. Mix well and sprinkle with extra Parmesan, if you like.

Sweet chilli dogs

Ingredients

4 fat sausage (sweet chilli if you can get them)
2 onion
, red, white or one of each
4 tbsp sweet chilli sauce
2 tbsp tomato purée
4 hot dog bun

Method

• Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.
• Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.
• Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.

New York Cheesecake

Ingredients

85g butter
 melted, plus extra for tin
140g digestive biscuit, made into fine crumbs
1 tbsp sugar
, granulated or golden caster

For the cheesecake filling
3 x 300g/11oz pack Philadelphia cheese, or other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon
 (about 2 tsp)
1½ tsp lemon juice
3 large egg, plus 1 yolk
284ml carton soured cream
For the soured cream topping
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice

Method

• Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
• For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
• Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
• Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
• Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
• Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Griddled chicken & corn on the cob salad

Ingredients

4 small skinless chicken breast
2 garlic clove, crushed
1 tbsp paprika
juice 1 lemon
2 tbsp olive oil
2 corn cobs
4 Little Gem lettuce, quartered lengthways
½ cucumber, diced

Method

• Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
• Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
• Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

Salt beef club with Cajun fries

Ingredients

1 big potato
, cut into thin chips
2 tsp olive oil
½ tsp Cajun seasoning
1 heaped tbsp mayonnaise
1 tsp chopped chive
1 tsp Dijon mustard
3 slices white or brown bread, lightly toasted
2 radish
, thinly sliced
1 baby or ½ avocado
, sliced
2 slices salt beef
couple Little Gem lettuce leaves

Method

• Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake, turning once, for 20-25 mins or until golden and crisp. Season.
• Meanwhile, mix the mayonnaise, chives and mustard in a small bowl and season. Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and avocado. Place the other slice, spread-side up, on top and add the salt beef and lettuce. Top with the final slice.
• Cut up and secure with cocktail sticks if you like, then serve alongside the fries.

Pumpkin Pie

Ingredients

750g/1lb 10oz pumpkin
 or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs
, beaten
25g butter
, melted
175ml milk
1 tbsp icing sugar

Method

• Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
• Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
• Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Simple seafood chowder

Ingredients

1 tbsp vegetable oil
1 large onion
, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potato
, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley
, chopped
crusty bread, to serve

Method

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Cobb salad with buttermilk ranch dressing

Ingredients

2 Baby Gem lettuce, leaves separated
1 avocado
, stoned and sliced
2 plum tomato, chopped
3 rashers cooked crispy bacon
140g/5oz cooked turkey
 breast or chicken, cut into bite-sized pieces
2 hard-boiled egg
, chopped into chunks
For the dressing
75ml buttermilk
2 tbsp light mayonnaise
1 tbsp white wine vinegar
1 tbsp chopped dill
½ garlic clove, crushed

Method

In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

BBQ pulled pork

Ingredients

2½ kg boneless pork
 shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika
 (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
To serve
16 brioche bun (see 'goes well with')
Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Method

• Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
• Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
• Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
• Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
• Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
• To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

John Torode's big burger

Ingredients

For the spicy tomato relish
1 tbsp olive oil
2 tsp ground cumin
1 bay leaf
2 garlic cloves, crushed
2 small shallots
, chopped
1 red chilli, chopped
1 celery
 stick, chopped
500g very ripe tomatoes
, roughly chopped

For the burger
2 egg yolks
50g oyster sauce
6 slices bread, made into crumbs, then soaked in a little water
1kg good-quality beef mince, not lean

To serve
8 slices Gruyère (optional)
4 burger buns, warmed
little butter
4 tbsp good-quality mayonnaise
squeezy mustard
1 beef tomato, sliced
few cooked rashers streaky bacon
Little Gem lettuce leaves
guacamole, see 'goes well with'
few gherkins

Method

• First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.
• To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.
• Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.
• Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.
• Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.
• 
  

Smoky pork & Boston beans one-pot

Ingredients

2 tbsp olive oil
2 garlic cloves, crushed
2 tbsp smoked paprika
500g pork loin steaks, quartered
2 x 400g cans cannellini beans
, drained and rinsed
400g passata
2 tsp chipotle paste
1 tbsp dark soft brown sugar
100g ham hock, in large shreds
4 slices crusty white bread
small handful flat-leaf parsley, roughly chopped

Method

• Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.
• Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.

American T-bone

Ingredients

700g T-bone steak

2 garlic cloves, bashed

½ small pack thyme

½ tbsp olive oil

50g butter

Method

• Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.
• Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so it’s soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).
• Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.

Banana peel thoran recipe, how to make banana peel thoran recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• peels removed from 4 medium bananas
• 1 small onion or 2-3 shallots, chopped
• 1 tsp black mustard seeds
• ¼ tsp turmeric powder/haldi
• 1 green chili, chopped
• 1 red chili, kept whole
• ½ tsp cumin powder/jeera powder
• 3 tbsp dessicated coconut or freshly grated coconut
• 10-12 curry leaves/kadi patta
• 1 tbsp vegetable oil or coconut oil
• salt as required

INSTRUCTIONS

1. first rinse the bananas. when removing the peels, soak them in a bowl of water, so that they don't darken.
2. you can also soak them in water in which about ¼ tsp turmeric powder is added.
3. slice the black dark spots from the peels if there are any and chop them finely.
4. heat oil in a pan. first crackle the mustard seeds.
5. add the chopped onion or shallots. saute till the onions are transparent.
6. now add the red chili, green chili, cumin powder, asafoetida/hing, and curry leaves.
7. saute for some seconds. add the turmeric powder and stir.
8. add the banana peels and the coconut.
9. if using fresh coconut, then coarsely ground the grated coconut, green chilies and cumin seeds and add it at this stage.
10. sprinkle salt and stir. add about ¼ or ½ cup water. cover the pan and let the peels cook till they are done.
11. check in between to see the doneness and also to see if the thoran has not dried up whilst cooking.
12. add some more water if required if the peels are still not done and cover and cook further.
13. when the peels are cooked and if there is some moisture or water in the pan, then just dry it on low flame.
14. serve the banana peel thoran hot with some steamed rice, accompanied with dal, sambar and rasam.

Coffee-Chile Dry Rub

INGREDIENTS

¼ cup finely ground dark-roast coffee
¼ cup ancho chile powder
¼ cup dark brown sugar, tightly packed
2 tablespoons smoked paprika
2 tablespoons kosher salt
1 tablespoon ground cumin

PREPARATION

1. In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
2. Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

Lemon and Thyme Grilled Chicken Breasts

INGREDIENTS

4 (6-ounce) boneless, skinlesschicken breasts
1 ½ teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

PREPARATION

1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
2. Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
3. Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
4. Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Roast Chicken With Couscous, Dates and Buttered Almonds

INGREDIENTS

4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon ground ginger
½ teaspoon ground black pepper
Fine sea salt
1 large whole chicken, about 4 pounds
2 cups couscous (not instant)
3 tablespoons butter
½ cup sliced almonds
½ cup slivered dates
1 teaspoon sugar
1 teaspoon ground cinnamon
2 tablespoons orange blossom water (optional)
2 tablespoons honey
Chopped mint, parsley or cilantro, or a combination, for garnish

PREPARATION

1. Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken and rub it around in the mixture until evenly coated. Turn chicken breast side down and roast, uncovered, for 50 minutes.
2. Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
3. In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.
4. Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
5. Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot). Add couscous mixture to the pot, arranging it around the chicken. Cover tightly with a lid or foil and return to the oven for 30 minutes more.
6. Remove from the oven. When cool enough to handle, remove chicken and carve into serving pieces. Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.

Green Pea Guacamole

INGREDIENTS

½ pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
¾ teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
Zest of 1 lime
Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
Flaky sea salt, for serving
Tortilla chips, for serving
Lime wedges, for serving


PREPARATION

1. Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
2. Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
3. In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
4. In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.

Hummus from ‘Jerusalem’

INGREDIENTS

• 1 ¼ cups dried chickpeas (250 grams)
• 1 teaspoon baking soda
• 1 cup plus 2 tablespoons light tahini paste (270 grams)
• 4 tablespoons freshly squeezedlemon juice
• 4 cloves garlic, crushed
•  Salt
• 6 ½ tablespoons ice-cold water (100 milliliters)




PREPARATION

1. Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.

2. The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.

3. Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.

4. Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

Grilled Sesame Lime Chicken Breasts

INGREDIENTS

4 (6-ounce) boneless, skinlesschicken breasts

2 tablespoons soy sauce

2 teaspoons Asian-style fish sauce

1 (2-inch) piece ginger, peeled and grated

3 garlic cloves, grated

2 limes, as needed

2 tablespoons peanut oil, more for grill

Sesame oil, as needed

Coarsely chopped cilantro, for garnish

Thinly sliced red or green chilies, seeded, for garnish (optional)

PREPARATION

1.  Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.

2.  In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.

3.  Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.

4.  Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.

All-Purpose Biscuits

INGREDIENTS

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 scant tablespoon sugar
• 1 teaspoon salt
• 5 tablespoons cold, unsalted butter, preferably European style
• 1 cup whole milk

• 
  
• PREPARATION
• 1.  Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
• 2.  Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
• 3.  Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
• 4.  Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Charlie Bird's Farro Salad

INGREDIENTS

• 1 cup farro
• 1 cup apple cider
• 2 teaspoons kosher salt, more as needed
• 2 bay leaves
• 8 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
• 70 grams chopped pistachio nuts(1/2 cup)
• 2 cups arugula leaves
• 1 cup parsley or basil leaves, torn
• 1 cup mint leaves
• ¾ cup halved cherry or grape tomatoes
• ⅓ cup thinly sliced radish
•  Maldon or other flaky sea salt, for finishing

• 
  
• PREPARATION
• 1.  In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
• 2.  In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Oven-Roasted Chicken Shawarma

INGREDIENTS

• 2 lemons, juiced
• ½ cup plus 1 tablespoon olive oil
• 6 cloves garlic, peeled, smashed and minced
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon turmeric
•  A pinch ground cinnamon
•  Red pepper flakes, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 large red onion, peeled and quartered
• 2 tablespoons chopped freshparsley

• 
  
• PREPARATION
• 1.  Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
• 2.  When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
• 3.  Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.