Category: Recipe


Prep 10 min
Cook 15 min
Serves 4

4 tbsp soy sauce
4 tbsp honey
2 tbsp rice-wine vinegar
1 tbsp sesame oil
2 tsp cornflour
2 x 150g chicken breasts, cut into small pieces
2 tsp Chinese five-spice
2 tbsp sunflower oil
2 garlic cloves, peeled and thinly sliced
2cm piece fresh ginger, peeled and cut into matchsticks
1 red and 1 yellow pepper, deseeded and cut into strips
½ small head broccoli, broken into little florets
200g sugarsnap peas
3 baby pak choi, quartered
1 bunch spring onions, thinly sliced on the diagonal, to serve

Blend the soy sauce, honey, vinegar, sesame oil and cornflour until smooth. In a separate bowl, toss the chicken pieces in the five-spice.

Heat the oil in a wok until smoking, add the chicken, garlic, ginger and peppers, and fry over a high heat for five to six minutes, until the chicken has started to colour.

Pour over the soy sauce mixture, then add the broccoli and a splash of water. Cover with a lid, cook for one to two minutes, then stir in the sugarsnaps and pak choi. Cook for a further five to six minutes, until the vegetables are tender and any liquid has reduced. Scatter with the sliced spring onions and serve.

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Duck provençal recipe

The perfect dish to see out the last of the summer evenings. Serve at room temperature with grilled bread to mop up the oil and juices.

Prep 15 min
Cook 45 min
Rest 15 min
Serves 4

2 duck breasts, patted dry
2 tsp herbes de Provence
Salt and black pepper
90ml olive oil
2 garlic cloves, peeled and crushed
2 lemons – peel finely shaved to get 4 strips, juiced to get 1 tbsp and the rest cut into wedges, to serve
1 red chilli, finely sliced on an angle
5g oregano sprigs
2 bay leaves
½ small red onion, peeled and sliced 5mm thick
½ small fennel bulb, sliced 5mm thick
2 red romano peppers, deseeded and sliced 5mm thick
1 tsp tomato puree
180g ripe cherry tomatoes, halved
60g pitted dry black olives, roughly torn
1 tbsp baby capers, drained
2 anchovy fillets, roughly chopped
2 tbsp tarragon leaves, plus 1 tbsp extra to serve
5g chives, roughly chopped, plus 1 tbsp extra to serve

Season the duck on both sides with a teaspoon of herbes de Provence, a quarter-teaspoon of salt and plenty of pepper, and set aside for 30 minutes.

Put a large saute pan on a medium heat with three tablespoons of oil, the garlic, lemon peel, chilli, oregano, bay leaves and two-thirds of a teaspoon of salt. Fry gently for eight minutes, stirring often, until golden, then turn up the heat to medium-high, add the onion, fennel and peppers, and cook gently, stirring often, for 20 minutes, until softened (turn down the heat if the vegetables start colouring too much). Stir in the tomato puree, tomatoes, olives, capers, anchovies, the remaining lemon juice and herbes de Provence, and set aside.

Lay the duck breasts skin side down in a cold nonstick pan, put on a medium heat and, as the heat builds up, gently fry for 10-12 minutes. Spoon off any fat as it renders (save it for roast potatoes) and press down on the breasts every now and then, so the skin crisps to an even, deep golden brown. Turn the heat to high, flip over the breasts and cook for two to three minutes on the flesh side, moving it as you go, so it all gets some colour. Transfer to a board, rest for 15 minutes, then cut into 1.5cm-thick slices.

Stir the tarragon and chives into the cooked vegetables, transfer to a large platter and drizzle over the remaining three tablespoons of oil. Discard the duck’s resting juices and gently mix the duck slices with the vegetables, making sure some of the meat is visible. Season with a little salt and pepper, scatter over the remaining herbs and serve with the lemon wedges squeezed over the top.

Half the colours of the rainbow are in this salad, with flavours to match: sharp, sweet, fruity, herby and spicy. The pickled plum adds a heady depth to the mixture. Serve it as a starter, with dolcelatte dotted on top, or alongside a meaty main.

 

Prep 10 min
Cook 10 min
Serves 4

1 pink grapefruit
1 medium red chicory (100g), leaves separated and cut in half lengthways
80g watercress
15g mint leaves, roughly shredded
5g dill (a few sprigs), roughly chopped
40g pumpkin seeds, toasted
200g pickled plum, rhubarb, red onion and chilli (see first recipe), drained

For the dressing
1½ tbsp fruit pickling liquid
2 tbsp olive oil
Salt and black pepper

Use a small sharp knife to slice off the top and bottom of the grapefruit. Cut down the sides, following its natural curve, to remove the skin and white pith. Over a small bowl, cut between the membranes to remove the individual segments, then slice the segments in half, collecting a tablespoon of the juice for the dressing.

Put the grapefruit pieces in a large bowl with the chicory, watercress, herbs, pumpkin seeds and pickled fruit.

To make the dressing, pour the tablespoon of grapefruit juice into a small bowl, add the pickling liquid, oil, a third of a teaspoon of salt and a generous grind of pepper. Whisk together, pour over the salad, toss together gently and serve.

If you don’t have spiced nuts to hand, you can add a mixture of toasted seeds and nuts, such as sunflower seeds, almonds, pistachio nuts or cashew nuts. You can also swap the red quinoa or rice for freekeh or farro.

Serves 4

100g (½ cup) red quinoa
100g (½ cup) red rice
200g (1 cup) red lentils
35g (½ cup) barberries
70g goji berries or cranberries
75g (½ cup) pomegranate seeds (approximately ½ pomegranate)
125g (½ cup) spiced nuts
Handful of chopped herbs, such as flat-leaf (Italian) parsley, mint or coriander
Lemon dressing (below)
Yoghurt tahini sauce (below)

Cook the quinoa, red rice and lentils in separate saucepans. Bring the water to the boil, add the grains and return to the boil. Simmer until cooked – the quinoa will take 15 minutes, the red rice 20 and the lentils 18–20 minutes. Drain once cooked, then refresh under cold running water and drain again. Especially make sure the lentils are well rinsed.

Place all three grains in a large bowl along with berries, pomegranate seeds, nuts and herbs. Season well with salt and freshly ground black pepper and add enough lemon dressing to just coat. Place in a serving bowl and drizzle the tahini sauce over the top (if using).