These are the most delicious things to eat, for lunch or supper, rain or shine, hot or cold
- 6 large, ripe plum tomatoes, halved
- pinch of sugar
- avocado cream, (see bottom of page) to serve
- 450g sweetcorn - use fresh, frozen (defrosted) or canned (drained)
- 175g plain flour
- 1 tsp baking powder
- 2 eggs and 2 yolks, beaten
- 125ml milk
- 25g butter, melted
- 2 spring onions, finely chopped
- ½ red chilli, deseeded and finely diced
- juice ½ lime
- 25g feta cheese, crumbled
- 1 tbsp each chopped basil and parsley
- olive oil, for frying
- 200g large black olives, stoned and chopped
- 4 large handfuls rocket
- drizzle olive oil
- squeeze lime juice
MethodSeason the tomatoes, add a pinch of sugar and roast for about 40 mins. This will concentrate all their natural sweetness and flavour.
- 4 wild rabbits, jointed into legs, shoulders and half saddles (ask your butcher to do this for you)
- 100g plain flour, seasoned
- 500ml extra-virgin olive oil
- 10 rosemary sprigs
- 40 garlic cloves, unpeeled
- 600ml dry white wine
- Use a really big casserole dish – one that’ll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
- When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don’t try to slow-cook this in the oven as it just won’t bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.
- 3 leeks, trimmed and washed
- 2 carrots, peeled
- 3 tbsp olive oil
- 900g boneless pork, cut into large stewing pieces (shoulder is an ideal cut to use)
- 2 small or 1 large celeriac (about 1kg/2lb 4oz), peeled and diced into large chunks
- 2 garlic cloves, chopped
- 200ml dry white wine
- 200ml chicken stock
- juice and zest of 1 orange (remove the orange zest with a potato peeler)
- 2 tsp soy sauce
- large sprig of rosemary
- crusty bread, to serve
- Preheat the oven to fan 120C/conventional 140C/gas 1. Cut each leek into about five pieces, chop the carrots into pieces the same size as the leeks. Heat a large, lidded, flameproof casserole dish on the hob until it’s very hot. Add 2 tbsp of the olive oil, then carefully tip the pork into the casserole and leave it for a couple of minutes to brown. Stir once, then leave for another couple of minutes. Using a slotted spoon, transfer the meat to a plate. Pour the rest of the oil into the dish, tip in the leeks, carrots and celeriac and fry for 3-4 minutes, stirring, until they start to brown. Add the garlic and fry for a minute more.
- Stir the pork and any juices into the vegetables, then pour in the wine, stock, orange juice and soy sauce. Throw in the rosemary and orange zest, season with salt and pepper, give it a stir, then bring everything to the boil.
- Cover the dish, transfer it to the oven and cook for 2 hours, stirring after an hour. Cook until the pork is very tender and the leeks fall apart when prodded with a spoon. (It can now be left to cool and then frozen for up to 1 month.) Leave to stand for at least 10 minutes, then spoon into bowls. Serve with crusty bread to soak up all those juices.
- half a leg of lamb (about 1¼kg/2lb 12oz)
- 1kg onion (about 4 large ones)
- handful of thyme sprigs
- 300ml red wine
- large handful parsley
- Firstly, prepare the lamb. Heat oven to 160C/fan140C/gas 3. Wipe the meat all over and season well. Heat 3 tbsp of olive oil in a large heavy flameproof casserole, add the meat and fry all over on a fairly high heat for about 8 mins, turning until it is evenly well browned. Remove to a plate.
- Thinly slice the onions. Add to the pan and fry for about 10 mins, until softened and tinged with brown. Add a few of the thyme sprigs and cook for a further minute or so. Season with salt and pepper.
- Sit the lamb on top of the onions, then add the wine. Cover tightly. Bake for 3 hrs. You can make to this stage up to 2 days in advance, then reheat for 45 mins.
- To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.