A fresh and crunchy seasonal slaw served with sweet pecans, cashews, almond and peanuts in a sweet, spicy glaze
- 2 tbsp yellow mustard seeds
- 150ml cider vinegar
- 6 tbsp golden caster sugar
- ½ celeriac, peeled and julienned
- ½ white cabbage, thinly shredded
- 1 red onion, thinly sliced
- 3 large carrots, peeled and julienned
- 400g mixed shelled nut (we used cashews, almonds, pecans and peanuts)
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- heaped ½ tsp cayenne pepper
- pinch of cinnamon
- 1 tbsp vegetable oil
- 1 tbsp chopped rosemary leaves
MethodToast the mustard seeds in a dry pan on the hob for a few mins until they begin to pop. Carefully (as it will spit) add the vinegar, sugar and seasoning, then stir to dissolve. Leave to cool, then drizzle the dressing over the vegetables and give everything a stir. Can be stored in an airtight container in the fridge for up to 7 days.
- 1 large side smoked skin-on haddock, approx 300g/11oz, pin-boned
- ½ onion, diced
- 25g butter
- 200g new potatoes, peeled and sliced
- 400ml chicken stock
- 100ml milk
- 200ml double cream
- 100g pancetta, diced
- maple syrup and chopped chives, to serve
- Remove the skin from the smoked haddock. Either ask your fishmonger to do this or, using a sharp filleting knife, start at the thinnest end and carefully wiggle your knife to separate the skin and the flesh. Keep going, keeping your knife close to the flesh, until the skin is removed. Keep the skin.
- In a large pan, sweat the onion in the butter until soft but not coloured, then add the potatoes and cook for a few mins more. Put the haddock skin in the pan, cover with the chicken stock and slowly poach until the potato is soft.
- In another pan, bring the milk and cream to the simmer. Place the smoked haddock in the pan and cook for 3-4 mins until just cooked. Remove and keep warm, reserving the milk and cream.
- Remove the fish skin from the soup and blend until smooth. Add the reserved cream and milk to get a smooth creamy finish and season with black pepper and a little salt.
- Fry the pancetta in a dry pan until crisp. Keep warm. In soup bowls, place some smoked haddock and crisp pancetta, then pour on the soup. Drizzle with the maple syrup and sprinkle with chopped chives.
- 1 tbsp olive oil
- 1 thick slice of bread whizzed to crumbs
- 1 garlic clove, crushed
- 25g toasted pine nuts
- 50g raisins
- 250g bag spinach
- Heat the oil in a frying pan over a low heat. Add the breadcrumbs, garlic and some seasoning. Cook, stirring, until they are golden and crunchy.
- Remove from the pan, add the pine nuts and raisins, and cook for 2 mins until they are warmed through. Tip in the spinach and allow the heat of the pan to wilt it.
- Transfer to a serving dish and sprinkle over the crispy crumbs.
- 3 tbsp olive oil
- 1 small butternut squash, skinned, seeded and cut into 2½ cm/1in cubes
- 1 red onion, cut into thin wedges
- 300g packet of cauliflower florets
- 1 garlic clove, crushed
- 8 cherry tomatoes
- 2 tsp cornflour mixed with 1 tbsp water
- a splash of kirsch or brandy (optional)
- 100ml/3½ fl oz white wine
- 175g raclette cheese, grated or chopped if bought ready sliced
- Preheat the oven to 220C/gas 7/fan 200C. Drizzle half the oil over the base of a large gratin dish or medium roasting tin. Tip in the squash, onion, cauliflower, garlic and season with salt and pepper. Toss everything together roughly and drizzle with the remaining oil. Put the vegetables in the oven and bake for 15 minutes uncovered, stirring half way through.
- Stir the vegetables again, arrange the tomatoes on top, and roast for another 15-20 minutes, until lightly toasted.
- To make the sauce, pour the wine into a small pan and bring to the boil. Remove from the heat, stir in the cheese and cornflour mixture then the kirsch or brandy if using. Put the pan back onto a low heat and stir everything together until the cheese melts into the liquid and forms a runny, silky sauce. Serve the vegetables with the sauce poured over.