Hot chicken cakes with lettuce and mayo

ingredients

70g / 2 ½ oz fresh breadcrumbs
500g/17 ½ oz minced chicken
6 slices bacon, finely chopped
1 lemon, zest and juice
6 sprigs fresh thyme, leaves only, roughly chopped
3 tablespoons freshly grated Parmesan domed
salt and freshly ground black pepper
1-2 tablespoons of olive oil
to serve

mayonnaise
lettuce leaves

Method of preparation

Place the breadcrumbs, chicken and chopped bacon into a mixing bowl. Grate the lemon zest with chicken and bacon, then halve and squeeze the lemon. Add lemon juice to the mixture with the roughly chopped thyme leaves. Tip in the grated parmesan. Season the mixture with a little salt, then more generously with black pepper. mix thoroughly

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Slow-roasted shoulder of pork with sherry-roasted parsnips, mash and gravy

ingredients

To roast shoulder of pork
1 pork shoulder , skin scored
1 large onion , cut in half
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
¼ bunch of fresh thyme
500ml/18fl oz chicken broth
For roast parsnips sherry
450g/1lb parsnips , three-quarters cut into pieces, quarter thinly sliced ​​on a mandoline
50g / 1 ¾ oz butter
4 tablespoons sherry
3 tablespoons liquid honey
1 tablespoon chopped parsley
1 tablespoon chopped sage leaves
salt

For the purée

Potatoes 1kg/2lb 4 oz Maris Piper
100ml / 3 ½ oz double cream
100ml / 3 ½ oz unsalted butter

Method of preparation

To roast shoulder of pork, preheat the oven to 150C/300F/Gas 2 .

Place the onion, carrots , celery and thyme in a large roasting pan deep . Pour 600ml/20fl ounces of water in the bottom and place the shoulder on top. Cover with foil and bake for three hours.

Remove the film and raise the oven temperature to 200C/400F/Gas 6 . Cook for another hour and a half.
For roast parsnips sherry , heat a deep fryer to 180C/350F . place parsnips , sherry and honey in a hob and mix. Season with salt and pepper. Roast for 20 minutes , turning once halfway through.

Heat a large pot of boiling water and place the pieces of parsnips in water for 2-3 minutes. Drain parsnips and heat a frying pan. Add the butter and , once melted, add the parsnips . Cook until browned all over , then add the sherry and honey cook for another couple of minutes. Finish with parsley and sage.

Fry the remaining slices of parsnips until golden brown and crispy . Drain on paper towels and season with salt.

For the puree , put the potatoes in a saucepan, cover with water and bring to boil. Bake for 15-20 minutes, or until potatoes are tender.

Drain the potatoes and return to pan . Mash the potatoes with cream and butter. Keep warm.

Remove the pork from the oven, cover and let stand in a warm place for about 15 minutes.

Place the roasting pan on the fire and heat. Add broth and cook until the volume of liquid has reduced by half . Drain and discard vegetables .

Separate slice or pork and serve mashed potatoes, parsnips and pork with sauce poured over . Top with parsnip chips .

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Chicken and lemon tagine with herby tabbouleh

ingredients

For the chicken and lemon tagine

50g/2oz butter
1 medium chicken, cut into 10 pieces
2 onions, finely chopped
3 cloves garlic, finely chopped
Ginger root 5cm/2in piece , grated
2 cinnamon sticks
2 tsp ras el hanout - ( mixture of spices of North Africa )
1 ½ tsp salt
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon of saffron
1 preserved lemon , chopped coarsely
3 tablespoons honey
750ml / 1 pint 5 fl oz chicken broth
150g/7oz dates , stones removed , cut in half
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley flatleaf

For the tabbouleh with herbs

140g/5oz bulgur , soaked overnight in cold water
1 red onion, finely chopped
2 tomatoes , seeded and diced
2 large bunches of parsley flatleaf , coarsely chopped
1 bunch mint, roughly chopped
1 bunch coriander, roughly chopped
1 lemon juice only
4 tablespoons extra virgin olive oil

Method of preparation

For the chicken and lemon tagine , heat a large saucepan with lid until hot , add the butter and chicken and fry for 2-3 minutes on each side or until golden brown ( you may need be done several times ) . Remove chicken from skillet and set aside on a plate.

Add onions , garlic and ginger to the pan and fry for 2-3 minutes, or until tender. Mix the spices and cook for a minute, then return the chicken to the pan and stir until chicken is coated in the spice mixture.

Add preserved lemons , honey and broth and bring to a boil .

Reduce heat to a boil , cover with a lid and cook for 45 minutes.

Add dates and mix well, then cook , uncovered, for 30-45 minutes , or until chicken is tender and sauce has thickened. Season, to taste, with salt and freshly ground black pepper , then add the parsley.

For the tabbouleh with herbs, drain the bulgur and place in a large bowl. Add remaining ingredients and mix well. Season, to taste, with salt and freshly ground black pepper .

To serve, spoon the tabouleh on plates and pour some tagine alongside .

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Pasta with winter ratatouille

ingredients
200g/7oz sweet potatoes, peeled and quartered
200g/7oz parsnips, peeled and cut into chunks
200g/7oz carrots, washed and cut into chunks
110g/4oz red onions, cut into wedges
3-4 cloves of garlic
2 tablespoons olive oil
75ml / 2 ½ oz clear honey
2 sprigs of rosemary, and a little chopped rosemary for garnish
salt and freshly ground black pepper
500g/1lb 2oz packet pasta
800ml / 1 1/3 pint puree

Method of preparation

Preheat the oven to 200C/400F/Gas 6 .

Place all the vegetables and garlic on a baking sheet and drizzle with olive oil and honey. Add rosemary sprigs and season well . Cook for about 20 minutes until all the vegetables are tender and golden.

While the vegetables are in the oven, cook pasta according to package instructions .

Remove the vegetables from the oven , squeeze the cloves of roasted garlic on vegetables and pour into a saucepan.

Add mashed potatoes, bring to boil and simmer gently for a minute or two .

Serve over pasta and garnished with chopped rosemary.

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Light smoked haddock fish pie

ingredients

1 tablespoon olive oil
1 leek , sliced
30g/1oz flour
300ml / ½ pint of milk
Shrimp 125g / 4 ½ oz cooked and peeled
salt and freshly ground black pepper
4 x 110g/4oz smoked haddock fillets
3 large potatoes , peeled, precooked and sliced

Method of preparation

Preheat the oven to 200C/400F/Gas 6 .

Heat oil in a skillet over medium heat . Add the leeks and fry for 2-3 minutes, until tender.

Add the flour , mix well and cook for 1-2 minutes.

Remove pan from heat and gradually add the milk . Return to heat and cook, stirring well , until the sauce has thickened. Simmer gently for five minutes.

Stir in shrimp and season with salt and pepper.

Place half the sauce in a pie dish . Place the haddock fillets on top, then pour over the remaining sauce .

Garnish with sliced ​​potatoes and season with a little freshly ground black pepper over .

Place the dish on a baking sheet and bake for 35-40 minutes , until potatoes are golden and the fish is fully cooked

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