Kitabı oku: «Kitchen Hero»

Chris Terry

Donal Skehan
Kitchen Hero
Bringing Cooking Back Home!

James Byrne

Contents

Introduction

Kitchen Hero Essentials

Meals in Minutes

Party Food & Drinks

Salads & Sides

Comfort Food

Stretch Your Meals

Easy Desserts & Baking

Searchable Terms

Acknowledgements

About the Author

Copyright

About the Publisher

INTRODUCTION

I am a home cook and I’m here to show you how to be a kitchen hero!

I’ve come to the conclusion that if you have confidence in the kitchen, you can cook absolutely anything. And I mean ANYTHING. The beauty of this little theory is that it can be applied to anybody. I’m talking about the toast-burning gang, the squeamish can’t-touch-raw-chicken folk, and the won’t-boil-an-egg brigade! My advice is this: first of all, do not under any circumstances give up, because once you’ve accepted your burnt chicken or rubbery steak as valuable experience and are ready to move on, that is when you are well on your way.

I learned to cook by trying different recipes from cookbooks over the years, which helped me develop the confidence to get into the kitchen without guidance. Using just a few ingredients, I could soon create dishes which tasted good and also had people begging for the recipe. Look, I’m giving you the hard sell here and I know it can be quite daunting heading into the kitchen and cooking a meal for four if you haven’t done it before, but I promise that if you can master at least three recipes from this cookbook (or any cookbook), you will not only impress yourself, you will want to master more and more. That’s when it all starts to get interesting.

One of the funny things about the big world of All Things Food is that, generally speaking, once you’re in, you’re in for life. Soon you will find yourself dreaming about kitchen gadgets, stroking kitchen counters in showrooms (I like to think it isn‘t just me who does this!) and reading cookbooks in bed. If all of that hasn’t happened just yet, prepare yourself, it’s coming! My aim for this book is to give you some great recipes that will become part of your everyday routine, recipes that appeal to all the home cooks out there. After all, the success of every good cook starts with what they make at home. Some people can be easily put off when they see chefs using a vast array of complex ingredients and techniques on TV, but as impressive as all that can be, it is quite easy to forget that the average house does not have a wide range of cooking implements or a store cupboard packed with exotic ingredients. Restaurant food may be exciting and inspiring, but it’s simply not the type of food most people cook at home.

So, with all that in mind, it’s time to get stuck in and explore the recipes in my book. They were all created with the home cook in mind, so I hope they inspire those of you who already cook every day, and also encourage those who have never cooked before. I want to give you the confidence to get into the kitchen and start bashing those pots and pans! To get started, fill your kitchen with the basic ingredients and spend a few quid on getting some essential kitchen equipment. Create a place where you want to experiment and have fun. Read cookbooks, trawl through food magazines, talk to food producers, or even go fishing. Visit markets, search for interesting ingredients, try things you haven’t eaten before, travel to new places and, most importantly, love and share the food you eat. For me, nothing is more pleasing than seeing people enjoying something I have cooked for them.

So what are you waiting for? Get cooking!

DONAL SKEHAN

James Byrne

James Byrne

KITCHEN HERO ESSENTIALS

To really bring out the kitchen hero within, you first need to stock up on the basics. It doesn’t matter what sort of kitchen you have – big or small, new or old – what really counts is how it’s set up and that it functions for all your wants and needs. My mum always cursed her small kitchen and dreamed of an open-plan set-up with all the mod cons, rather than the galley she operated out of, where you couldn’t swing a cat. But that never stopped her producing delicious meals every day while I was growing up. The truth is that every kitchen is different and it’s all about creating something that works for you.

Essential Store-cupboard Ingredients

I am always banging on about a well-stocked kitchen, and the main reason is because I know that if I didn’t have those ingredients to hand, I just wouldn’t bother cooking. It’s really not difficult to pack your cupboards with inspirational ingredients that will have you running to the kitchen in giddy excitement. (Or maybe that’s just me!) Having a well-stocked store cupboard is the key to successful cooking. The list opposite is quite extensive, but have a read through and decide what you are most likely to use, or maybe choose a few recipes that you want to try, and make sure you pick up the essentials that you’ll need for them.

BASICS

RICE

PASTA

NOODLES

BULGUR WHEAT

COUSCOUS

LENTILS: GREEN, RED AND BROWN

TINNED TOMATOES

TINNED BEANS

JARS OF TUNA IN OLIVE OIL (NICER THAN TINNED)

OIL: OLIVE, SUNFLOWER, VEGETABLE AND GROUNDNUT

VINEGAR: WHITE WINE, RED WINE AND BALSAMIC

MUSTARD: ENGLISH, DIJON AND WHOLEGRAIN

EGGS

PEANUT BUTTER

NUTS: WALNUTS, ALMONDS, BRAZILS, HAZELNUTS, PEANUTS, PECANS, PISTACHIOS AND PINE NUTS

SEEDS: PUMPKIN, SUNFLOWER, SESAME AND POPPY

SPICES: PAPRIKA, CUMIN, CORIANDER, CAYENNE PEPPER, CURRY POWDER, TURMERIC, GROUND GINGER, GROUND CINNAMON AND NUTMEG

CURRY PASTE

WORCESTERSHIRE SAUCE

TABASCO SAUCE

VEGETABLE BOUILLON POWDER

JAR OF SALSA

WHOLEMEAL TORTILLA WRAPS

HONEY

WINE: WHITE AND RED

FROZEN PUFF PASTRY

FROZEN PEAS

BAKING INGREDIENTS

FLOUR: PLAIN AND SELF-RAISING

CORNFLOUR

ACTIVE DRIED YEAST

BAKING POWDER

GOLDEN SYRUP

TREACLE

VANILLA EXTRACT

BUTTER

SUGAR: SOFT BROWN, DEMERARA, ICING, CASTER AND GRANULATED

COCOA POWDER

CHOCOLATE: DARK, MILK, WHITE AND CHIPS

CONDENSED MILK

JUMBO OAT FLAKES

ASIAN COOKING INGREDIENTS

SESAME OIL

RICE WINE

SOY SAUCE

FISH SAUCE (NAM PLA)

TERIYAKI SAUCE

OYSTER SAUCE

THAI SWEET CHILLI SAUCE

STAR ANISE

SZECHWAN PEPPERCORNS

Herbs in Pots

Growing herbs at home means you will always have a good supply to add to your recipes when you need them. Herbs such as rosemary, sage and thyme are hardy enough to keep you going throughout the year. Oregano, basil and mint tend to prefer the spring and summer months.

I’m often left with an overload of herbs, so rather than let them die during the winter, I like to find different ways to use them. You can dry thyme and oregano by cutting large bunches, shaking to remove any dirt or bugs and tying with a piece of string. Put in a warm, dry place and allow to dry out over a week, before popping in glass jars. To use, scrunch the bunches over tomato sauces or into salad dressings for a great aromatic kick. A tip for softer herbs like basil is to finely chop and mix with some good-quality olive oil, then pour the mixture into ice trays and pop in the freezer. You can stir these little herby cubes into sauces or I often defrost them and spread them over bread dough, along with a good sprinkling of sea salt, before baking it in the oven.

Essential Kitchen Equipment

In terms of equipment, some things are worth spending money on, because they will last for lengthy periods of time. Good-quality knives and decent pots and pans are most definitely worth investing in. I have a serious addiction to beautiful wooden chopping boards and, if recent studies are to be believed, they are actually the most hygienic boards to use in the kitchen, beating marble and plastic hands down.

So here’s my list of essential kitchen equipment. It is fairly substantial, but think about how you want to cook, then go through the list and see what applies to you. I’ve included the basics but obviously the list will grow as you start cooking.

3 REALLY GOOD SHARP KNIVES (BIG, SMALL AND BREAD)

2 LIGHT WOODEN CHOPPING BOARDS

COLANDER (HANDY FOR DRAINING PASTA, WASHING VEGGIES, ETC.)

SALAD SPINNER

1 REALLY BIG SAUCEPAN OR POT

2 GREAT NON-STICK FRYING PANS

2 LARGE BAKING TRAYS

2 SPRING-FORM CAKE TINS

2 MUFFIN/CUPCAKE/BUN TRAYS

2 LOAF TINS

2 LARGE ROASTING TRAYS

SIEVE

LADLE

BOX GRATER

MICROPLANE GRATER

PEELER

CAN OPENER

POTATO MASHER

2 LARGE PYREX DISHES

MIXING BOWLS

WOODEN SPOONS

MEASURING SPOONS

WEIGHING SCALES

1 LARGE WHISK

1 SMALL WHISK

SPATULA

TONGS

MEALS IN MINUTES

Everyone’s been there: you come in the front door after a long day and the last thing you want to do is start cooking. Well, here are some great options for quick dishes that, with a bit of forward planning, will have you fed in as little time as it takes to put your feet up. I’m know I’m repeating myself, but eating really well usually comes down to having a well-stocked store cupboard and a little preparation goes a very long way. You must know that feeling of peering hopelessly into an empty cupboard, searching desperately for a solution for dinner. What you need in those situations is some pre-marinated meat, which you already took out of the freezer that morning and left to defrost while you were at work, or else a big batch of pre-cooked rice or pasta, or even just some leftovers. All of these can be transformed into tasty dinners and can mean the difference between a good home-cooked meal or ending up with a Chinese takeaway! Getting excited about food and cooking will mean that you’re way more likely to bother preparing great meals and hopefully you will find yourself thinking ‘What’s for dinner?’ long before dinner time finally sneaks up on you.

VODKA PENNE

For this recipe I need to thank the fantastic Lorraine Fanneran, who runs the equally fantastic and award-winning La Cucina in Limerick with her Italian husband, Bruno. She is an expert at delicious little pasta dishes and this one definitely proves that. Parents, don’t worry: the alcohol burns off in the cooking, and anyway, the kids will be mightily impressed that you’re giving them vodka. Lorraine suggests 4 tablespoons of vodka (plus a few in a glass for yourself depending on how bad your day has been!).

SERVES 4

350G (12OZ) PENNE

25G (1OZ) BUTTER

125G (4½OZ) PANCETTA OR BACON BITS, OR 2 SLICES COOKED HAM, CHOPPED

4 TBSP VODKA

200ML (7FL OZ) DOUBLE CREAM

3 TBSP TOMATO PURÉE

A SMALL HANDFUL OF FRESH FLAT LEAF PARSLEY, ROUGHLY CHOPPED

SEA SALT AND FRESHLY GROUND BLACK PEPPER

FRESHLY GRATED PARMESAN CHEESE, TO SERVE

Cook the pasta in a large saucepan according to the instructions on the packet.

Meanwhile, heat the butter in a large frying pan over a medium heat, add the pancetta and fry for 3–5 minutes until golden. Add the vodka and allow to simmer for a minute before adding the cream, tomato purée and parsley. Simmer gently for 5 minutes until the sauce has thickened. Season to taste with salt and black pepper.

When the pasta is cooked, drain and add it to the sauce and mix through. Serve with a sprinkle of Parmesan cheese.

Chris Terry

DIG-IN BEEF FAJITAS

If you’re on the lookout for a rockin’ little dinner dish to serve up to friends for a quick bite, these beef fajitas are going to blow you away. Sometimes I make twice the amount as they always go down so well.

SERVES 4

4 GARLIC CLOVES, PEELED AND FINELY CHOPPED

JUICE OF ½ LIME

1 TSP WORCESTERSHIRE SAUCE

2 TSP CHILLI POWDER

1 TSP DRIED OREGANO 1 TSP GROUND CUMIN

1 TSP FRESHLY GROUND BLACK PEPPER

400G (14OZ) STRIPLOIN STEAK, THINLY SLICED

2 TBSP SUNFLOWER OIL

2 RED ONIONS, PEELED AND THINLY SLICED

3 PEPPERS (RED, GREEN AND YELLOW), SLICED INTO STRIPS

A SMALL HANDFUL OF FRESH CORIANDER, ROUGHLY CHOPPED

SEA SALT

8 WHOLEMEAL TORTILLA WRAPS

TO SERVE

HOMEMADE GUACAMOLE (SEE PARTY FOOD & DRINKS)

SOURED CREAM

100G (3½OZ) CHEDDAR CHEESE, GRATED

In a large bowl, combine the garlic, lime juice, Worcestershire sauce, chilli powder, oregano, cumin and black pepper then add the beef and toss until coated. Cover and place in the fridge.

Heat half the sunflower oil in a large frying pan over a medium heat, add the onions and peppers and fry for 3–4 minutes until caramelised. Set the vegetables aside in a dish.

Add the remaining oil to the pan and fry the marinated beef for 3 minutes until cooked but still tender. Make sure the pan is hot before cooking the beef. Add the reserved onions and peppers and the coriander and stir through then season with salt to taste.

Heat the tortilla wraps in the microwave according to the packet instructions and cover with foil to keep warm.

To assemble, spread a little guacamole on a tortilla, add some steak, peppers and onions and then top with soured cream and cheese. You may want to give a quick demo to your guests on how to do it, otherwise it may get messy.

Crispy Fish with a Warm Tangy Noodle Salad

When I’m cooking for people who don’t love fish, I always find that if you funk things up a little and serve it differently to how they may have had it before, you can easily win them over. This tangy and crispy fish dish should do the trick.

SERVES 4

6 TBSP PLAIN FLOUR

1 TSP FRESHLY GROUND BLACK PEPPER

1 TSP SALT

½ TSP CHILLI POWDER

1 EGG

500G (1LB 2OZ) SKINLESS WHITE FISH FILLETS, SUCH AS HADDOCK OR COD, CUT INTO BITE-SIZED PIECES

SUNFLOWER OIL, FOR SHALLOW-FRYING

NOODLES

400G (14OZ) FLAT RICE NOODLES

1 TBSP SUNFLOWER OIL

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

1 THUMB-SIZED PIECE OF FRESH ROOT GINGER, PEELED AND FINELY CHOPPED

1 RED CHILLI, FINELY CHOPPED

6 SPRING ONIONS, FINELY SLICED ON DIAGONAL, PLUS EXTRA TO SERVE

1 TBSP SOY SAUCE

JUICE OF 1 LIME

Cook the noodles according to the instructions on the packet. Drain and set aside.

In a large wok or frying pan, heat the oil over a high heat, add the garlic, ginger and chilli and stir-fry for about 40–50 seconds until they are sizzling and aromatic. Add the spring onions and fry for a further minute. Pour in the soy sauce and lime juice, bring to a steady simmer and cook for 2 minutes.

Take the pan off the heat and tumble in the cooked noodles, tossing to combine. Set aside and keep warm.

For the fish, combine the flour with the pepper, salt and chilli powder on a large plate. Beat the egg in a bowl. Dip the fish first in the spicy flour, shaking off any excess, then dip in the beaten egg and then again in the spicy flour mix until coated then place on a plate and repeat with the remaining fish pieces.

Pour enough oil into a large frying pan until it is about 1cm (½in) deep and heat over a high heat. Shallow-fry the fish pieces for 1–2 minutes on each side until golden. Remove with a slotted spoon and drain on a plate lined with kitchen paper.

Serve the fish on top of the noodles with a few extra slices of spring onion.

CAJUN SPATCHCOCK CHICKEN

This combination of spices is so tasty, but if you don’t have them all, don’t be afraid to try dried or fresh herbs instead. The cooking time on a barbecue can be tricky to judge because it depends on the size of your chickens – if you are worried the meat isn’t cooked, simply insert a skewer into the thickest part and if the juices run clear, the bird is ready. It’s definitely best to leave the chickens to marinate for some time, but if you’re in a rush, just cover with the paste and cook straightaway.

SERVES 6–8

2 SMALL CHICKENS (1.1–1.4KG/2½–3LB EACH)

MARINADE

4 GARLIC CLOVES, PEELED

2 TBSP SOFT DARK BROWN SUGAR

2 TBSP PAPRIKA

2 TSP CAYENNE PEPPER

2 TSP DRIED OREGANO

A SMALL HANDFUL OF FRESH SAGE LEAVES, ROUGHLY CHOPPED

A HANDFUL OF FRESH THYME SPRIGS

JUICE OF 1 LEMON

3–4 TBSP VEGETABLE OIL

A GENEROUS PINCH OF SEA SALT AND FRESHLY GROUND BLACK PEPPER

To prepare each chicken, place the bird breast side down and, using a sharp knife or scissors, cut along either side of the back bone to remove it. Open the bird out, flip it breast side up and, using your fist, push down hard on the breast to break the bone. Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side. Using the sharp knife, score the bird on the legs and breasts then repeat the whole process for the second chicken. Place the chickens in a large roasting tray.

Put all the ingredients for the marinade in a mortar or food processor and pound with a pestle or blitz in the machine until you have a rough paste. Spread the paste over the chickens until they are completely covered. Cover with foil and allow to marinate in the fridge for 30–60 minutes.

Light a barbecue or preheat the oven to 200°C (400°F), Gas mark 6 if the weather is not up to cooking outdoors.

Place the birds on the barbecue over a medium heat and cook breast side up for 25–30 minutes. Turn the birds over and cook for a further 15–20 minutes until the chickens are cooked through. If you find the meat is blackening too much, move to the edge of the barbecue or place the chickens on some foil until they are cooked through. Alternatively, oven roast the chickens for 50–60 minutes until cooked through.

CAJUN CHICKEN AND AVOCADO WRAPS

This little recipe makes a regular last-minute lunch for me.

SERVES 2

2 SKINLESS CHICKEN BREASTS, THINLY SLICED

1 TBSP CAJUN SEASONING

1 TBSP SUNFLOWER OIL

4 WHOLEMEAL TORTILLA WRAPS

2 TBSP CRÈME FRAÎCHE

A HANDFUL OF MIXED SALAD LEAVES

1 LARGE AVOCADO, PEELED, STONED AND CUT IN THICK SLICES

Toss the chicken in the Cajun seasoning.

Heat the oil in a large frying pan and fry the chicken for 3–4 minutes until tender, sizzling and cooked through. Remove from the pan and set aside.

Assemble each wrap with a dollop of crème fraîche, some salad leaves, a few slices of avocado and a little Cajun chicken, then wrap, roll and ROCK!

STICKY MARMALADE ROAST CHICKEN DRUMSTICKS

This marinade also works well with duck or even a whole roasted chicken. Don’t be afraid to experiment.

SERVES 4

2 TBSP MARMALADE

1 TBSP WHITE WINE VINEGAR

1 TBSP WHOLEGRAIN MUSTARD

1 TBSP OLIVE OIL

SEA SALT AND FRESHLY GROUND BLACK PEPPER

10 CHICKEN DRUMSTICKS, WITH SKIN ON

QUICK BULGUR WHEAT, TO SERVE (SEE MEALS IN MINUTES)

Preheat the oven to 200°C (400°F), Gas mark 6.

Put the marmalade, vinegar, mustard, oil and a good pinch of salt and black pepper in a large roasting tray and whisk to combine. Add the chicken drumsticks to the tray and toss until the chicken is completely covered in the sauce.

Roast in the oven for 40 minutes until the chicken drumsticks are cooked through, basting halfway through the cooking time.

When cooked, remove the chicken from the oven and place on a plate with any leftover sticky juices spooned over. Serve with the bulgur wheat.

Simple Pasta Carbonara

My previous carbonara recipe had an ingredients list that included onions, garlic and crème fraîche. However, my eyes have now been opened. This recipe is so much closer to what a true Italian would cook, and the good news is that it’s also much easier. It makes a really quick little supper.

SERVES 4

400G (14OZ) SPAGHETTI

1 TBSP OLIVE OIL

225G (8OZ) PANCETTA OR BACON BITS

50G (2OZ) PARMESAN CHEESE, GRATED

4 EGG YOLKS

SEA SALT AND FRESHLY GROUND BLACK PEPPER

Cook the pasta in a large saucepan according to the instructions on the packet.

Meanwhile, heat the olive oil in a large frying pan over a medium heat, add the pancetta and fry for 2–3 minutes until crisp. If the pancetta is quite fatty, you won’t need the oil, as it will release its own fat.

Drain the spaghetti, reserving a little of the cooking water. Return the pasta to the saucepan and, while it is still steaming hot, add the Parmesan cheese, egg yolks and cooked pancetta and season with salt and black pepper. Quickly stir everything together to give a creamy coating to the pasta.

Serve straightaway, as the pasta can become a bit stodgy if left in the pan for too long. All the more reason to get it out of the pan and into your belly!

HEALTHY SINGAPORE NOODLES

Singapore noodles are a standard Chinese-restaurant dish, but making them at home is so easy. It also means you can monitor what’s going into them, adding whatever healthy vegetables you feel like. The addition of curry powder not only brings a new flavour, but it also coats the noodles and gives a great texture to every bite.

SERVES 2

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

1 THUMB-SIZED PIECE OF FRESH ROOT GINGER, PEELED AND GRATED

2 TBSP SOY SAUCE

1 TBSP OYSTER SAUCE

2 SKINLESS CHICKEN BREASTS, SLICED INTO THIN STRIPS

100G (3½OZ) RICE VERMICELLI NOODLES

2 TBSP SUNFLOWER OIL

2 CELERY STICKS, FINELY SLICED

1 CARROT, PEELED AND FINELY SLICED

4 SPRING ONIONS, THINLY SLICED

1 TBSP ASIAN CURRY POWDER

A GOOD HANDFUL OF BEAN SPROUTS

1 TSP SESAME OIL, TO TASTE

In a large, shallow non-metallic dish, combine the garlic, ginger, 1 tablespoon of soy sauce and the oyster sauce. Add the chicken and toss until coated, then cover and place in the fridge to marinate for at least 30 minutes.

Soak the noodles in a bowl of boiling water for 6 minutes, or according to the packet instructions, until soft. Drain and set aside.

Heat a wok or frying pan over a high heat, pour in the sunflower oil and swirl the pan to coat the sides. Add the chicken, including the marinade, and stir-fry for 3–4 minutes. Add the celery, carrot and spring onions and stir-fry for 2 minutes. Sprinkle in the curry powder and toss through for a further 2 minutes.

Add the noodles, bean sprouts and sesame oil to the wok and, using kitchen tongs, toss everything together until well combined. Serve straightaway.

Chilli, Garlic and Lemon Mackerel

I have some amazing childhood memories of sunny, mackerel-filled summers with my grandad Do, out on his boat, my cousins and me racing to pull in the fishing rods with their heavy lines and a fish on each hook. My grandad would gut them and fillet them like the pro that he was, belly-laughing at the fact that we were all too squeamish to take them off the lines ourselves (and that still hasn‘t changed). For me, mackerel dishes should always be simple with really fresh flavours, so I love this quick and simple lunch which also has a great kick of heat thanks to the chilli.

SERVES 4

4 LARGE MACKEREL, GUTTED

OLIVE OIL, FOR DRIZZLING

2 LEMONS, CUT INTO SLICES

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

1 RED CHILLI, FINELY CHOPPED

SMOKED SEA SALT AND FRESHLY GROUND BLACK PEPPER

A SQUEEZE OF LEMON JUICE, TO SERVE

Preheat the grill to high or light a barbecue.

Place the mackerel on a plate, drizzle each one with olive oil inside and out then stuff with the lemon slices, garlic and chilli. Season with a good pinch of salt and black pepper.

Cook the mackerel under the hot grill for 4–5 minutes on each side or place in a fish basket and cook on the barbecue for the same amount of time.

Place the fish on a large serving dish, drizzle with a little extra olive oil and season with a generous squeeze of lemon juice. Serve straightaway.

BAKED TERIYAKI SALMON

This is a perfect little dish for entertaining. I used to cook it in a frying pan, but came up with this much better method when I had a group of friends over for dinner and discovered that cooking the salmon in the oven makes it far easier to serve up in one piece. Make sure to use dark soy sauce here as it gives the salmon a great deep colour. It’s definitely best to marinate the fish for some time, but if you’re in a rush, just toss in the marinade and cook straightaway.

SERVES 6

2 TBSP DARK SOY SAUCE

1 TBSP CHINESE RICE WINE

1 TBSP HONEY

1 TBSP SOFT DARK BROWN SUGAR

JUICE OF 1 LIME

1 TSP SESAME OIL

1 LARGE RED CHILLI, FINELY CHOPPED

2 GARLIC CLOVES, PEELED AND MINCED

6 SKINLESS SALMON FILLETS

A HANDFUL OF SESAME SEEDS, TOASTED IN A DRY FRYING PAN (SEE PARTY FOOD & DRINKS)

6 SPRING ONIONS, THINLY SLICED

In a non-metallic high-sided dish, whisk the soy sauce, rice wine, honey, sugar, lime juice, sesame oil, chilli and garlic together until combined. Add the salmon and toss in the marinade to coat. Cover and place in the fridge for 1 hour (if you have time).

Preheat the oven to 200°C (400°F), Gas mark 6.

Arrange the salmon in a roasting tray and pour over the remaining marinade. Bake in the oven for 10–15 minutes until cooked through. Serve the salmon sprinkled with toasted sesame seeds and spring onions sprinkled on top.

ASIAN PORK AND VEGETABLE STIR-FRY

Pork loin normally comes in a long vacuum-pack and is great to pick up from the supermarket when it’s on special offer and pop in the freezer until you need it. It’s a really handy cut of meat as it’s incredibly versatile and is quite easy to work with. Sometimes you may need to trim the fat off the sides, but don’t worry too much about it if you are pushed for time.

SERVES 4

1 THUMB-SIZED PIECE OF FRESH ROOT GINGER, PEELED AND FINELY CHOPPED

1 RED CHILLI, DESEEDED AND FINELY CHOPPED

2 GARLIC CLOVES, PEELED AND FINELY CHOPPED

1 PORK LOIN FILLET (ABOUT 500G/1LB 2OZ), VERY THINLY SLICED

2 TBSP DARK SOY SAUCE

1 TBSP OYSTER SAUCE

1 TBSP HONEY

1 TSP FISH SAUCE (NAM PLA)

JUICE OF ½ LIME

2 CARROTS, PEELED AND FINELY SLICED

3 RED PEPPERS, FINELY SLICED

150G (5OZ) SUGAR SNAP PEAS, SLICED ON THE DIAGONAL

6 SPRING ONIONS, CUT INTO FAT SLICES ON THE DIAGONAL

1–2 TBSP SUNFLOWER OIL

FRESHLY COOKED RICE OR NOODLES, TO SERVE (OPTIONAL)

Divide the ginger, chilli and garlic evenly between two bowls.

Add the pork slices and 1 tablespoon of the soy sauce to the first bowl, tossing to combine.

Add the oyster sauce, honey, fish sauce, lime juice and remaining soy sauce to the second bowl and whisk to combine. Add the carrots, peppers, sugar snap peas and spring onions, tossing in the dressing until thoroughly coated.

Heat a little sunflower oil in a large wok or frying pan over a high heat, add the pork and the marinade and fry for 2–3 minutes until cooked through. Remove from the wok and set aside.

You may want to add another drop of oil to the pan at this point. Add the dressed vegetables and fry for 3–4 minutes until tender but with still a bit of bite to them. When the veggies are ready, throw the pork back into the wok and toss to combine.

Serve straightaway as it is or with some rice or noodles.

BAKED TRAY OF SHELLFISH WITH LEMON, CHILLI AND GARLIC

I created this simple but, let me tell you, highly impressive little dish for a romantic New Year’s Eve dinner a few years back, and it went down a storm. It does of course help if your partner loves shellfish. If you haven’t cooked shellfish before, don’t be scared to have a go, as this dish is a great way to try it for the first time, alongside the more familiar flavours of garlic, chilli and lemon. You can use any shellfish you want, so feel free to experiment and don’t panic if you can’t get them all.

SERVES 2

250G (9OZ) LIVE MUSSELS (ABOUT A HANDFUL)

250G (9OZ) LIVE CLAMS (ABOUT A HANDFUL)

4 TBSP BUTTER, SOFTENED

6 TBSP OLIVE OIL

A FEW FRESH THYME SPRIGS

4 GARLIC CLOVES, PEELED AND FINELY CHOPPED

1 RED CHILLI, FINELY CHOPPED

6 CRAB CLAWS

4 SHELLED SCALLOPS

6 LARGE RAW PRAWNS, UNPEELED

SEA SALT

JUICE OF 1 LEMON, PLUS EXTRA TO SERVE

LEMON WEDGES, TO SERVE

CHOPPED FRESH FLAT-LEAF PARSLEY, TO SERVE

Preheat the oven to 200°C (400°F), Gas mark 6.

Place the mussels and clams in a sink filled with cold water and scrub away any dirt or beards. Discard any shells which are open at this point and which don’t close when tapped on a hard surface.

Place the butter, olive oil, thyme, garlic and chilli on a plate and mash together with the back of a fork.

Arrange the shellfish on a large baking tray and coat with the butter mixture as well as you can. Sprinkle with a little salt and the lemon juice. Bake in the oven for 10 minutes until all the shellfish are cooked. Discard any shells that are still closed.