A luxurious twist on the comforting classic
- 2 large floury potatoes, cut into large chunks
- 150ml milk
- knob of butter
- 25g Parmesan (or vegetarian alternative), grated, or more if you like
- handful chopped flat-leaf parsley and basil
MethodPut the milk and butter in the pan, bring to the boil, add the potatoes, then mash until creamy. Stir in the cheese, season, then fold in the herbs.
- 50g breadcrumb
- grated zest of 1 lemon
- 25g grated Parmesan
- 2 tbsp chopped parsley
- salt and pepper
- 4 skinless fillets of firm white fish
- 50g butter
- juice of 1 lemon
- Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
- Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
- 1½ l vegetable stock
- 50g butter
- 1 onion, finely chopped
- 300g risotto rice
- 1 small glass white wine
- 50g Parmesan (or vegetarian alternative), half finely grated, half shaved
- 2 tbsp olive oil
- 2 handfuls soft herbs, including basil, chervil, chives, half chopped, half left whole
- 1 tbsp balsamic vinegar
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.
- 500g Maris Piper or King Edward potatoes, peeled and cut into chunks
- 4 tbsp crème fraîche
- knob of butter
- ½ tbsp olive oil
- 2 apples, cored and each cut into 12 wedges
- 8 sausages
- 1 onion, sliced
- 500ml medium-dry cider
- 1 tbsp English mustard
- Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.
- While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.
- Add the sausages and onion to the pan and cook for 6-7 mins – turn the sausages so that they brown all over, and stir the onion so it doesn’t catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
- Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.