Cauliflower Cheese

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Cauliflower cheese is a family favourite but adding wild garlic pesto to the cheese sauce makes it into a special spring tasting dish! Make the most of the first green leaves of the year. The large almond-like leaves grow in moist woodland and in damp hedgerows and shady lanes. Wild garlic can be distinguished by its strong garlic smell and the young leaves are the most flavoursome. When the flowers start to appear the leaves are starting to loose flavour. The flowers are wonderful in salads and the flower buds can be pickled to use throughout the year.

Recipe for the wild garlic pesto

  • 100g pistachio nuts or sunflower seeds, lightly toasted
  • 100g Parmesan style cheese, grated
  • 150ml olive oil
  • Two large handfuls of wild garlic leaves, washed and dried (I use a salad spinner)
  • Freshly ground black pepper to taste

Method: Simply blitz the wild garlic leaves, cheese, nuts/seeds to a rough paste in a food processor or use a pestle and mortar (that is the traditional method and that is where the name comes from in Italian!). Then slowly add the olive oil and season with ground black pepper. I don’t add salt as the cheese is salty. For the cauliflower cheese recipe you don’t need it too thin. If you are making the pesto for another recipe then do add more olive oil to make it thinner. Transfer the pesto into a clean jar and keep in the fridge until needed.

Recipe for the cauliflower cheese

  • A whole cauliflower, taking a few of the green leaves but leaving some
  • 50g strong cheddar cheese, grated plus extra the topping
  • 20g butter
  • 20g plain flour
  • 350ml milk
  • 2 heaped tablespoons wild garlic pesto plus extra for garnish
  • A handful of chopped pistachio nuts, lightly toasted for garnish, optional

Method: Steam the cauliflower in a little water for about 10 minutes until just tender, depending on the size of the cauliflower as it may take longer. Transfer to an ovenproof dish.

To make the cheese sauce: Melt the butter in a saucepan over a gentle heat, then stir in the flour. Mix to a smooth paste. Cook for a couple of minutes. Then gradually add the milk, a little at a time, whisking it well into the roux as you add it until it is all mixed in. Simmer for a minute and then add the grated cheese. Take off the heat and add the pesto. Taste and add more if you like it strong flavoured! Add more milk to make the sauce the consistency you like, as it may become thick with adding the pesto.

Heat up the ESSE grill.

Pour the green sauce over the cauliflower and around it. Grate extra cheese on top. Grill until the topping and sauce is golden and bubbling.

To serve add extra pesto and nuts if you wish and serve with a green salad.

If you want to make this dish in advance, cool it once assembled and refrigerate. Before serving, bake in the oven at 180C for about 30 minutes.

Philippa Vine has worked with ESSE Cookers for approaching ten years. Initially owning a wood-fired ESSE range cooker, Philippa opened a cookery school at her farm in East Sussex showcasing the benefits of cooking with both electric and wood-fired ESSE cookers. Philippa now produces colourful, seasonal recipes using her ESSE 1000 T in her own kitchen, presents exciting cookery demonstrations and is an ambassador for Love British Food. Discover more by visiting Philippa’s Instagram profile @philippavinecooking.

The perfect chicken satay

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Serves: 4

Ingredients

  • 1 tbsp coriander seeds
  • 3 garlic cloves, finely chopped
  • 2.5cm piece of ginger, finely chopped
  • 3 tbsp finely chopped lemongrass
  • 2 kaffir lime leaves, shredded
  • 1 tbsp vegetable oil
  • 1 tbsp kecap manis
  • 1 tsp soy sauce
  • 500g skinless, boneless chicken thighs
  • Crispy fried shallots, to serve (optional)

For the peanut sauce:

  • 2 bird’s eye chillies, seeded and finely chopped
  • 5 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 tsp shrimp paste
  • 1 tbsp vegetable oil
  • 150ml coconut milk
  • 2 tbsp palm sugar
  • 150g unsalted peanuts, roasted and roughly chopped (or finely ground, according to preference)
  • 2 tsp kecap manis
  • Juice of 1 lime

Method

  1. Start by making the marinade. Toast the coriander seeds in a dry pan until fragrant, and then grind to a powder in a pestle and mortar. Add the garlic, ginger, lemongrass and kaffir lime leaves and pound to a rough paste along with a generous grinding of black pepper. Transfer to a large bowl and stir in the oil, kecap manis and soy sauce.
  2. Cut the chicken into long strips about 3cm wide and stir into the marinade, mixing well. Cover, refrigerate and leave to marinade for at least 30 minutes if you’ve got it, and up to 12 hours. Soak eight wooden skewers in cold water until ready to use.
  3. Meanwhile, make the sauce. Put the chillies, shallots, garlic and shrimp paste in a pestle and mortar, or the small bowl of a food processor, and pound or blitz to a paste. Heat the oil in a wok or wide frying pan, and then fry the paste until it smells cooked. Add the coconut milk and palm sugar and simmer for a couple of minutes, then add the peanuts and simmer until slightly thickened. Stir in the kecap manis and lime juice, add a little water or coconut milk if it’s too thick, then taste to check the balance of flavours; add more lime juice, sugar or soy sauce if you think it’s lacking. Serve warm or at room temperature.
  4. Thread the strips of meat onto the skewers in an “S” shape, pushing them down so they’re all touching. Cook the skewers on the ESSE hotplate over a medium-high heat, for about 20 minutes until cooked through, turning regularly. You can turn the heat down to medium on the hotplate after all are well charred – don’t worry about black bits, they add flavour.

This recipe was created to demonstrate the ESSE ‘X’ Electric Range Cooker by Georgina Revill of Vivaldi Catering. Georgie runs a bespoke cookery school called The Cook Shack on the Isle of Man.

Potato and chorizo hash

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This recipe is great for using up left-over jacket potatoes or just a delicious one pot potato dish. It is adaptable to whatever ingredients you have in your fridge, and it goes so well with roast chicken at this time of year when you have cooked enough roast potatoes over the winter months!

Ingredients

  • 3 – 5 cooked large potatoes with skins, diced up
  • 3 red onions, thinly sliced
  • 260g chorizo sausage, skin removed and thinly sliced
  • 100g pancetta, optional
  • A handful of wild garlic or parsley
  • Olive oil
  • Freshly ground black pepper

Method

  1. Fry the onions, chorizo and pancetta (if you are using) in a little oil in a large oven proof pan over a medium heat until everything starts to colour, and the onions are softened.
  2. Add the chopped potatoes and wild garlic, a little ground black pepper and cook for 5 minutes more. Taste for seasoning.
  3. Give it a good stir and if you like a crispier topping pop it under the grill for a few minutes until its golden brown.

Parmigiano-Reggiano and Butternut Squash Soup

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This superb soup has a fantastic taste, enhanced by adding the rind from the cheese as it cooks, to extract every bit of flavour. You’ll need roughly 500g butternut squash when peeled and deseeded. If you have any leftover, simply roast to serve as a vegetable with another meal.

Serves: 4-6

Ingredients

  • 150g Parmigiano-Reggiano cheese, with rind
  • 25g butter 1 large onion, finely chopped
  • 1 medium butternut squash, peeled, deseeded and chopped into chunks
  • 900ml hot vegetable stock
  • 150ml milk
  • salt and freshly ground black pepper
  • 4-6 slices French bread
  • chopped fresh parsley or thyme, to garnish

Method

  1. Reserve the rind from the Parmigiano-Reggiano and cut into chunks, then finely grate the cheese.
  2. Melt the butter in a large pan, add the onion and cook gently for about 3 minutes, until softened but not browned. Add the squash, stock and cheese rind. Heat until the mixture is just simmering, then partially cover with a lid and cook gently for about 20 minutes, until the vegetables are soft and tender.
  3. Remove the rind from the pan and discard. Purée the mixture with most of the grated cheese until smooth (reserve just a little for the garnish). Return the soup to the pan, add the milk and salt and pepper to taste and stir to mix. Reheat until piping hot.
  4. Meanwhile, toast the bread, sprinkle with the reserved cheese and grill or bake to melt.
  5. To serve, ladle the soup into warmed bowls and top each with a piece of French toast. Sprinkle with chopped parsley or thyme and serve at once

Tip

Other edible squashes can be used to make this soup. If using small round squash why not keep the scooped out shells and ladle the soup into them for serving? Takes care of the washing up too!

Parma Ham Pitta Pizzas

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I enjoy a meal prepared for me at home. My own children came up with this real winner a couple of years ago… a pizza made with a ready-made base but imaginative topping that can be on the table I next to no time. They used naan bread instead of pitta for theirs but both work fabulously well.

Serves 4

Ingredients

  • 8 tsp regular or sun-dried tomato puree
  • 8 mini or 4 large white or wholemeal pitta breads
  • 4 medium tomatoes, sliced
  • 2 tsp dried Italian mixed herbs
  • 100g mozzarella cheese, grated
  • freshly ground black pepper
  • 8 black or green olives
  • 8 slices Parma ham
  • basil leaves, to garnish

Method

  1. Preheat the grill to medium/hot or the oven if necessary to 190°C/Esse Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT).
  2. Divide and spread the tomato puree evenly over one side of each pitta bread. Arrange on the grill rack or on a baking tray and top with the sliced tomatoes. Sprinkle with the mixed herbs, grated mozzarella and pepper to taste.
  3. Grill for 3-4 minutes or bake in the oven for 6-8 minutes until the cheese is melted and bubbling. Top with olives and Parma ham. Scatter over a few basil leaves and serve at once.

Variation

Parma Ham and Pesto Pitta Pizzas: Prepare as above but replace the tomato puree with red or green pesto and omit the dried Italian mixed herbs.

Big Breakfast Frittata With Smoky Beans

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For a treat of ‘breakfast in bed’, this recipe hits the spot every time for me. It’s a variation of a ‘Full English’ with eggs, sausage, bacon, potatoes and tomatoes in one pan with a side portion of smoky beans. It’s simple enough for any teenager to prepare and it can also be made well ahead and just reheated (by those who dislike early mornings).

Serves 4

Ingredients

  • sunflower or olive oil
  • 1 onion, cut into 6 wedges
  • 225g new potatoes, cooked and sliced
  • 2 sausages, cooked and sliced
  • 2 rashers lean back bacon, cooked and chopped
  • 5 eggs
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • 6 cherry tomatoes, halved (optional)
  • 400g can baked beans
  • ½-1 tsp smoked paprika

Method

  1. Smear a large non-stick frying pan (with heatproof handle) liberally with sunflower or olive oil. Heat, add the onion and cook for about 6-7 minutes or until browned.
  2. Add the potatoes, sausage and bacon. Cook for a further 7 minutes, shaking the pan occasionally.
  3. Beat the eggs with seasoning to taste and the parsley. Pour gently over the potato mixture to cover evenly. Return to a low heat and cook gently for a further 15 minutes until the eggs are just set. Add the tomatoes to the top if using.
  4. Meanwhile, preheat the grill until hot. Place the frittata under the grill and cook for 2-3 minutes until the top is lightly browned. Alternatively place in a very hot oven and cook until the top is lightly browned.
  5. At the same time, place the beans in a pan with the smoked paprika and heat until hot. Serve the frittata cut into wedges with a portion of beans on the side.

Get Ahead!

The frittata can be prepared a day ahead then chilled until required. Reheat in a moderate oven until hot, about 10-15 minutes. The smoky beans are best made fresh.

Lemon curd mousse with griddled apricots, crushed meringues and strawberries

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Ingredients

  • 1 whole egg
  • 3 egg yolks
  • 140g caster sugar
  • 2 lemons
  • 600ml double cream
  • 2 leaf gelatine (optional)
  • 150g lemon curd (Homemade or shop bought)
  • 4 apricots
  • A handful of strawberries
  • A couple of meringues (Homemade or shop bought)
  • Icing sugar

Method

  1. Put your caster sugar into a small saucepan with just enough water to cover it and heat to soft ball stage: 112-115c.
  2. If you don’t have a thermometer you can do a visual test to achieve soft ball and there are plenty of videos online to show you how to do this.
  3. While the sugar is cooking, put your egg and egg yolks into the bowl of a mixer with a whisk attachment. Start to whisk and when the sugar reaches temperature, carefully pour down the side of your mixing bowl into the eggs. Turn up to high speed and mix until cool. This will cook the eggs and turn the mix into a nice, light sabayon.
  4. Soak the gelatine sheets in cold water until they are soft. (If you don’t want to use them you don’t have to, but the finished dessert holds better at a softer texture for longer when you are plating it.)
  5. Whilst the eggs are mixing and cooling, zest the lemons with a fine grater, then squeeze out the juice removing any pips. Heat the juice and dissolve the gelatine into it, add this to the egg mix as it whisks.
  6. Mix the zest into the cream and whip up to soft peaks.
  7. Once the eggs are cool, fold into the cream and then swirl through with the lemon curd.
  8. Line a mould with clingfilm. I used a terrine mould, but you could use a loaf tin or even individual pudding moulds. I grease my mould and then using a double layer of cling film line it and smooth out any air pockets.
  9. Fill your mould with the lemon mousse and then freeze until fully firm.

To serve: Heat the hotplate of your ESSE and lightly oil. Cut the apricots (you could use peaches or pineapple) into wedges.

Place them side down onto hot plate and griddle so that they are lightly caramelised. As you do this, sieve some icing sugar onto them so that it caramelises.

Slice the frozen terrine into slices with a hot knife. Place a slice in the centre of a plate and decorate with meringue pieces, caramelised apricots and fresh strawberry slices.

Recipe by Dominique Ashford

Griddled Greens

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This simple dish is so easy and delicious and can be eaten hot, warm or cold – on its own or as an accompaniment to a more a substantial main course.

Ingredients

  • 1 bunch tender stem broccoli
  • 1 bunch asparagus
  • 1 courgette
  • Pinch of fennel pollen (you can crush fennel seeds if you don’t have/can’t get fennel pollen)
  • Sprig of Fresh tarragon and parsley chopped
  • Salt and pepper
  • Olive oil

Method

  1. Heat your ESSE hot plate to full power. Trim the ends of the broccoli and asparagus. Slice the courgette into slices.
  2. Pour some olive oil onto the hot plate and throw on the asparagus and broccoli. Season with salt and pepper.
  3. Sizzle away until golden and then turn over. Lower the lid and cook for a couple more minutes.
  4. The veg should be al-dente. Place in a serving dish then repeat the process for the courgette.
  5. Stir a little more olive oil and into all the veg, and mix in the herbs, season with the fennel pollen.

Recipe by Dominique Ashford

Baked Alaska

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Ingredients

  • 1 recipe of vanilla ice cream/ chosen flavour
  • 1 recipe of chocolate or plain sponge

For the meringue

  • 2 free-range egg whites
  • 115g caster sugar

Method

  1. For the meringue, heat the egg whites and sugar together in a bowl over a pan of water until it reaches 75°C. Remove the bowl from the heat and whisk with a hand whisk until thick, glossy and cool.
  2. To assemble the Alaska, cut circles of the sponge cake, place a scoop of ice cream on top, leaving a small border. Spoon the meringue all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a swirl pattern.
  3. To cook the baked Alaska, preheat the oven to ESSE dial reading middle of HOT / 200°C/400°F/Gas 6 or use the grill place the tray in the oven and keeping an eye on it cook golden-brown all over. Make sure not to melt the ice cream!

Home-made bacon

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Delicious crispy bacon

Serves

N/A

Ingredients

  • 1 whole pork belly, bone in, divided into 3 pieces
  • 1kg salt
  • 1kg demerara sugar
  • Malt vinegar
  • Optional flavourings
  • A few bay leaves, finely chopped
  • About 20 juniper berries, lightly crushed
  • 25g freshly ground black pepper

Method

In a clean, non-metallic container, thoroughly mix the salt and sugar and any of the flavouring ingredients you want to use (none are essential). Put a thin layer of this cure in the base of a clean box or tray, big enough to hold the belly. Add the first piece of belly, skin side down, and lightly rub another handful of cure into it. Put the next belly on top, rub it with cure, then repeat with the final piece.

Leave the box, covered, in a cool place safe from flies. Keep the leftover cure mix in an airtight container. After 24 hours you’ll see that the meat has leached salty liquid into the container. Remove the bellies, pour off this liquid, and rub the bellies lightly again with fresh cure mix. Re-stack the bellies, preferably moving the one from the bottom to the top. Repeat daily. Your bacon will be ready after just 4 days, though if you cure it for longer (up to 2 weeks) it will keep for longer.

Wash all the cure from the bellies under a cold running tap then clean their surfaces with a cloth soaked in malt vinegar and pat them dry. Hang the bellies in a well-ventilated, cool, dry place to dry for 7-10 days and they are then ready to use.

You can keep the bacon hanging in a cool place, or store it in the fridge for around a month. Take slices as you need them, removing the bones as you come to them.

Cook the bacon in a pan set over the hot plate of the ESSE, or in the top oven with the dial reading the lower side of ‘very hot’ until just starting to crisp.

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