First prepare your chard. Wash well, then cut out the stalks and slice them up like your would celery. Reserve the leaves for now. Heat the oil in a deep frying pan and add the chard stalks. Season and fry for 5 minutes. Add the rinsed beans, chopped tomatoes and garlic. Fry for another 5 …
Begin by heating the griddle pan so it’s nice and hot. Then slice the courgette into 5 cm lengths, the width of 2 £ coins. Pour half the olive oil onto a side plate and season well. Dip each slice of courgette into the olive oil to coat thinly and place on the hot griddle. …
Heat oven Fan 180C/200C/Gas 6. Drizzle your chicken with a little olive oil and rub into the skin. Season well with plenty of salt and pepper. Cut the lemon in half and place both pieces inside the chicken. Sit in a roasting tray and cook in the oven for 1 hour and 15 minutes. When …
Bring the cream up to boil and then take it off the heat and add the garlic and thyme. Cover and leave to infuse for 10 minutes minimum. Meanwhile wash and then grate your courgettes. Heat the olive oil in a frying pan and fry the courgettes until as much moisture as possible has cooked …
First, wash and slice your courgettes or marrow. If using up a marrow, remove the seeds from the middle before slicing in to smallish slices. Heat the oil and butter in a large pan, add the chopped onion and cook for 5 minutes until softened. Then add your courgettes and garlic. Put a lid on …
Heat oven to Fan 180C/200C/Gas 6. Peel your potatoes and then using a mandolin to save time, cut into matchsticks. Start to layer your dish. Begin with a potatoes, then a layer of sliced onion and then drape over half of the anchovies. My Mother always said, don’t be mean with them. Season with a …
Heat oven to Fan 180C/Conventional 200C/Gas 6. Lightly butter a tart tin and then press in your pastry. Line with greaseproof paper and fill with baking beans. Bake for 20 minutes and the sides are golden brown. Remove the baking beans and greaseproof paper and prick all over with a fork, base and sides. Bake …
Slice the fillet Mignon into slices roughly 1cm thick. Place them in a clean plastic bag, add the flour and season generously. Shake the bag to coat the pork well. In a large frying pan, heat the oil and add the onions and cook until just softened. Remove the onions. Add the butter and fry …
Heat the oven to 190C/375F/Gas 5. Add the duck fat to a large frying pan on a low heat with a splash of water. Once melted, add the onions and cook for 20 minutes until soft and sticky. Rinse your rice under cold water until the water runs clear. When the onions are ready, add …
Heat the oil and butter in a large pan. Add the onion and fry gently until softened. Add the garlic and fry for 2 minutes. Add the risotto rice and stir to coat. Add the tomatoes and your first ladle of vegetable stock. Add the remaining stock slowly as each ladle is absorbed. Stir well …
