Hot Chocolate Pudding

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This quick (and utterly delicious!) chocolate pud, which I’ve been making for years to delight my family, occupies a space somewhere between a brownie, a soufflé and a cake. I think you’ll agree that’s not a bad place to be. It can be whipped up easily (and on demand!) from store-cupboard ingredients. Briefly baked until set on the outside but still gooey in the middle, it is excellent served with some fruit to cut the richness. It’s gluten-free too.

Serves 4

Ingredients

  • 100g dark chocolate, broken into pieces
  • 100g butter, cut into pieces, plus extra to grease the dish
  • 3 medium eggs
  • 50g soft light brown sugar
  • 1 tsp vanilla extract
  • 75g ground almonds
  • A pinch of salt

To serve

  • Raspberries or other berries, or plum compote
  • Yoghurt or cream (optional)

Method

  1. Put the chocolate and butter into a saucepan and melt gently over a very low heat, watching all the time and stirring often so that the chocolate doesn’t get too hot. Set aside to cool a little. Preheat the oven to 190°C/ESSE Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT). Butter a small oven dish.
  2. In a large bowl, or the bowl of a stand mixer, whisk the eggs, brown sugar and vanilla extract together until pale, thick and mousse-like. Using a stand mixer or hand-held electric whisk on full speed, this should only take a few minutes, but whisking by hand with a rotary or balloon whisk will take a lot longer! The mix should be significantly paler, thicker and increased in volume.
  3. Turn the mixer down to a low speed and, with the motor running, slowly pour in the tepid melted chocolate and butter mixture (or whisk it gently by hand). Use a rubber spatula to scrape the last drops of chocolate into the mix, and then to fold the mixture fully together.
  4. Combine the ground almonds and salt. Add to the chocolate mixture and fold in carefully, using the spatula.
  5. Turn the mixture into the prepared oven dish and shake the dish a little to spread it out. Bake in the oven for 12–15 minutes until the pudding is set on top and firm at the edges, but still wobbly and gooey in the middle.
  6. Serve straight away, with fresh raspberries or plum compote, and a spoonful of yoghurt or a trickle of cream if you like.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipe prepared using his ESSE Range Cooker.

Tenderstem, Peach and Goat’s Cheese Salad

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This simple but stylish salad starter is bursting with freshness and flavour and just the thing to start a Valentine’s Day meal. I think it is delicious with a little crusty ciabatta bread to soak up the juices.

Serves 2

Ingredients

  • 100g Tenderstem broccoli
  • 2 medium peaches, stoned and quartered
  • 1 ½ tsp olive oil
  • Salt and freshly ground black pepper
  • 50g baby spinach leaves
  • 75g goat’s cheese log (I used Kidderton Ash), cut into thin slices
  • Few fresh basil leaves, torn into pieces

Dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar

Method

  1. Preheat a griddle pan until smoking hot…this may take up to10 minutes.
  2. In a medium bowl, toss the Tenderstem broccoli and peach quarters in the olive oil with salt and pepper to taste.
  3. Add the peach and broccoli mixture to the griddle and cook for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.
  4. Arrange the spinach leaves on a serving plate and top with the cooked peach and broccoli mixture. Add the goat’s cheese and sprinkle with the basil leaves.
  5. Beat the extra virgin olive oil with the balsamic vinegar and salt and pepper to taste to make a dressing. Drizzle over the salad and serve at once.

Tip

When available replace the peaches in this salad with 2 fresh, ripe nectarines or 4-6 fresh, ripe apricots… they are equally as delicious.

Beef Mince and Vegetable Pie

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You will need a 22cm pie plate/tin.

This traditional minced beef and onion pie has the base of my staple selection of colourful vegetables to give it a real depth of flavour.  The addition of dried porcini mushrooms (a wonderful winter store cupboard ingredient) gives it an extra savoury seasoning and means you don’t need to make any stock for this pie.

Ingredients

  • 500g beef mince
  • 1 large red onion, finely chopped
  • 2 sticks of celery, finely chopped
  • 2 carrots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 teaspoons of tomato puree
  • 1 heaped tablespoon dried porcini mushrooms, optional or 200ml beef stock
  • Freshly ground black pepper or 2 teaspoons of savoury spice mix (see below)
  • Salt
  • 2 tablespoon olive oil or rapeseed oil

For the pastry

  • 350g spelt or plain flour
  • 200g butter
  • 2 eggs, beaten plus 1 egg yolk plus a teaspoon of water for the egg wash

For the savoury spice mix

This will make more than you need for this pie but store what you don’t use in a clean jam jar for another winter casserole or pie.  It adds a delicious and interesting savoury note!

  • 1 tablespoon juniper berries
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole black pepper
  • Grind the spices together

Method

  1. Set your electric ESSE on the economical setting, using the top right oven for the filling.  If you are using the Ironheart heat the oven for the gauge to read moderate/hot.
  2. If using the dried mushrooms soak them in 200ml boiling water.
  3. To make the pastry, rub the butter into the flour until it resembles crumble.
  4. Add the eggs and work the mixture to a firm dough with a little gentle kneading.   Add a splash of water if too dry.  (You can use a food processor to speed up the process)
  5. Wrap and chill in the fridge while you make the filling for the pie.
  6. Heat the oil in a large frying pan on a high heat, add the mince and brown or until it loses its raw look, breaking it up with a table fork.  Season with a good sprinkle of salt.  Then add the celery, carrots, onions, garlic and cook, stirring for few minutes.  Drain the mushrooms, keeping the liquid.  Chop them and add to the mince mixture.  Then stir in the flour and cook for 2 -3 minutes more.  Add the mushroom liquid/stock, tomato puree, savoury spice mix or a good sprinkle of ground black pepper.  Bring to the boil and cook in the ESSE for about 30 minutes until thickened.  Add a splash more stock/water if too dry.  Leave to cool while you roll out the pastry.
  7. Increase the oven temperature to 200C or hot/very hot on the Ironheart.
  8. Roll out two thirds of the pastry on a lightly floured surface to form a circle, then use it to line the base and sides of the dish.  Roll out the remaining pastry to form the lid.  Spoon in the cooled filling.  Brush round the edge of the pastry with a little egg wash then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and you can cut out shapes to use for decoration if you wish.  Brush the pie with egg wash and cook on the base of the ESSE and bake for about 35 – 40 minutes until the pastry is golden brown.

Recipe baked in the ESSE Electric Range Cooker by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.

Philippa is a professional cook and cookery writer and delights visitors with her creative and wholesome food. She shares her passion for locally grown and sourced quality ingredients. Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen.

Easy Manx-French Macarons

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Prep Time: 10 minutes plus resting time

Cook Time: 16 minutes

Yield: Approx 10 – 15

Ingredients:

  • 198g Icing Sugar
  • 113g Ground Almonds
  • 113g Manx egg whites
  • A pinch of Cream of Tartar
  • 100g Caster Sugar

For the filling:

  • 75g IOM Creamery butter, softened
  • 150g icing sugar
  • Flavouring (mango, raspberry, cocoa powder)

Method:

This is the basic recipe for macarons. You can make coloured macarons by (sparingly) using a food colouring paste/gel/powder rather than liquid food colouring. The colour should be added to the egg whites just before whisking with the sugar.

Macarons need a steady, low-ish temperature to cook properly, too high and they easily burn, too low and they don’t cook through. These temperatures are a guideline, adjust to suit your oven.

Preheat the oven to 160°C / ESSE dial guide MODERATE (aim for the dial reading to be at the low to middle end of MODERATE).

  1. Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
  2. In a separate bowl whisk the egg whites and cream of tartar until they form soft peaks. Add the colour (gel or powder) followed by the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out. Gently stir in the icing sugar and almond mix. Around the bowl and down the middle of the mixture.  This is called macaronage (great word for scrabble).  The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.
  3. Using a piping bag with a 1cm / 1/3″ nozzle, fill with the macaron mixture. Place the silicon mat or baking parchment onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
  4. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for at least 20 minutes – the surface of the macaron will go from shiny to matt.
  5. Bake the macarons in the preheated oven for 7 – 8 minutes, open the door to release any steam, close the oven door and cook for a further 7 – 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
  6. Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
  7. Fill with your favourite flavour 😊

Top Tip:

Close all windows and don’t boil a kettle.  Macarons do not like any moisture in the air!

Georgie Revill creates recipes using her ESSE Electric Range Cooker. Georgie is the proprietor of The Cook Shack in beautiful Bride on the north coast of the Isle of Man.

The Cook Shack is a cookery school/experience where everyone is welcome with open arms. The emphasis is on having a really good time together whilst cooking delicious dishes and consuming the delights.

The Cook Shack achieved Special Recognition at the Isle of Man Food, Farming & Fishing Awards for the promotion of all things local.

Porotos Granados

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This lovely Chilean bean, corn and squash stew proved one of the most popular recipes in River Cottage Veg Everyday. I’ve enjoyed playing with the dish since then, adding creamy beans, fresh tomatoes and basil (included in some Chilean versions), along with not-so traditional celery, which adds a savoury note. I also ring the changes with courgettes in place of the squash. You can use whichever you prefer, or go half and half. It’s an easy dish… and very more-ish.

Serves 6

Ingredients

  • About 500g small–medium courgettes or peeled, deseeded squash, such as butternut, Crown Prince or onion squash
  • 2 tbsp vegetable or olive oil
  • 1 medium onion, sliced
  • 2 celery sticks, sliced
  • 2 garlic cloves, chopped
  • 2 tsp sweet smoked paprika
  • A handful of oregano leaves, roughly chopped (or you can use thyme)
  • 1 litre vegetable stock
  • 1 bay leaf
  • 200g green beans, trimmed and cut into 2cm pieces
  • 400g tin beans, such as kidney, borlotti or butter beans, drained and rinsed
  • About 200g sweetcorn kernels (you should get this from 2 medium cobs, but frozen is also fine)
  • 300g tomatoes, roughly chopped
  • 6–8 basil leaves, torn
  • Sea salt and black pepper
  • Dried chilli flakes, to finish (optional)

Method

  1. If using courgettes, cut them into 1cm slices (first quartering them lengthways if they are very large). If you’re using squash, cut it into 2cm chunks.
  2. Heat the oil in a large saucepan or flameproof casserole over a medium heat. Add the onion, celery and garlic and sauté gently for 10–12 minutes. Add the paprika and chopped oregano (or thyme). Cook, stirring, for another minute.
  3. Add the squash and/or courgettes, vegetable stock and bay leaf and bring to a simmer. Cook for 10–15 minutes until all the veg are almost tender.
  4. Add the green beans, tinned beans, sweetcorn and tomatoes and simmer for 5 minutes or until all the veg are tender. Stir in the basil and season to taste with salt and pepper.
  5. Serve the stew in warmed bowls, adding a pinch of chilli flakes for those who like a bit of heat.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipe prepared using his ESSE Range Cooker.

Onion tart with greens

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I learned to make (and to love) a French onion tart from the recipe in Elizabeth David’s classic French Provincial Cooking. This tart remains faithful to the spirit of that recipe, based as it is on lots of sweet, soft onion, but I’ve added greens, used my half-wholemeal shortcrust pastry and gone for a lighter custard based on half milk, half cream (and whole eggs, so there are no spare whites leftover for you to deal with). It’s still gorgeous. And this is an endlessly adaptable tart template.

Serves 6-8

Ingredients

  • 1 quantity half-wholemeal shortcrust pastry, chilled
  • Flour, to dust

Filling

  • 1 tbsp olive or vegetable oil
  • A large knob of butter
  • About 600g onions (red, brown or a combination), finely sliced
  • Nutmeg, for grating
  • 200–250g cavolo nero, tough stalks removed, or about 300g spinach, very well rinsed
  • 150ml double cream
  • 150ml whole milk
  • 3 medium eggs
  • 50g mature Cheddar or Parmesan, grated
  • Sea salt and black pepper

Method

  1. Use the chilled shortcrust pastry to line a 24cm tart tin and bake blind as per the instructions on page 143. Trim the edges. Preheat the oven to 180°C/ESSE Dial Guide MODERATE (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
  2. To make the filling, heat the oil and butter together in a large frying pan over a medium-low heat. Add the sliced onions with some salt and pepper. Cook gently, stirring regularly, for about 30 minutes until soft, golden and tender. Grate over some fresh nutmeg, stir in and leave to cool a little.
  3. While the onions are cooking, blanch the greens: bring a pan of water to the boil and add the cavolo nero or spinach. Return to a simmer then immediately tip the greens into a colander to drain and run under the cold tap to cool them quickly.
  4. Now squeeze out as much moisture from the greens as you can, then chop coarsely and combine with the cooked onion. Beat the cream, milk and eggs together in a bowl and season well with salt and pepper.
  5. Arrange the onion and greens mix in the prepared tart case and carefully pour the beaten egg mixture over them. Scatter the grated cheese over the surface.
  6. Bake in the oven for about 30–35 minutes until the filling is just set and golden. Leave the tart to cool, at least a little, before serving warm or at room temperature.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipes prepared using his ESSE Range Cooker

Turkey and Gravy

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For the turkey

  1. Place the turkey in the large roasting tin.
  2. Stuff the neck cavity only – I tend to cook any stuffing separately, we have more than once forgotten that the stuffing was in the bird until too late! If not putting stuffing into the bird, peel and cut up an onion and push that into the cavities, with a little butter. Weigh the turkey after it has been stuffed to calculate the cooking time.
  3. Smear the bird with some butter, then cover it tightly with foil.

Slow roasting the turkey:

  • If your turkey weighs more than 16 lb (7 kg), put it into a hot oven for an hour, then transfer to a simmering temperature oven overnight.
  • For turkeys under 16 lb (7 kg), just put into the ESSE’s main oven at 120 (thermo dial at about 20 to the hour) and let the cooker do the rest!

As a rough guide:

  • 8 – 10 lb (3 – 4½ kg) Turkeys will take about 8 – 10 hours
  • 10 – 16 lb (4½ – 7 kg) Turkeys will take about 9 – 12 hours
  • 16 – 22 lb (7 – 10 kg) Turkeys will take about 10 – 14 hours

Next day, check the turkey mid-morning, it should be almost cooked. Pierce the thigh with a skewer and if the juices run clear from the hole, it is cooked.

If it is completely cooked at 11am and you plan to eat at 3pm, DON’T PANIC! Re-cover with the foil then lay a large bath towel, folded into quarters, or a cot duvet or your fleece jacket, or all three, over it and place it beside the ESSE and just leave it. It has taken about 12 hours to get really hot and cooked through; it won’t cool down in any sort of hurry!

If it is not cooked through, re-cover and return it to the simmering oven. Check it again in an hour.

Fast roasting the turkey:

Put the foil-covered turkey into the ESSE at 210 (thermo dial at about 25 past the hour) and cook it.

Timing:

  • 8 – 10 lb (3 – 4½kg) Turkeys will take about 2 hours
  • 10 – 16 lb (4½ – 7kg) Turkeys will take about 2 ½ to 3 hours
  • 16 – 22 lb (7 – 10kg) Turkeys will take about 3 to 3 ½ hours

Finishing the turkey, both methods:

When you and the turkey are ready, pour off the juices – this is easiest if you have a second, clean roasting tin and just transfer the bird from one tin to the other, leaving the juices in the first. Put the turkey into the ESSE main oven at 210 (thermo dial at about 25 past the hour), uncovered, for half an hour to brown the breast, while you make the gravy. Once the breast is browned, transfer to a serving plate and allow to rest for 15 minutes before carving.

For the gravy

Serves 6 – 8

  • 1 pint (550ml) Turkey stock or giblet stock or stock mixed with wine or water and a stock cube
  • 2 tbsp Plain flour
  • 1 tbsp Turkey fat or the juices from the roasted bird
  • Salt and pepper

Oven: ESSE 210 (thermo dial at about 25 past the hour)
Prepare ahead: Yes
Freeze: Yes

  1. When the turkey has cooked, pour off the juices from the roasting tin. This is easiest if you have a second, clean roasting tin and just transfer the bird from one tin to the other, leaving the juices in the first. Cover the bird with foil and allow it to rest while you make the gravy and dish up all the vegetables.
  2. Pour the juices into a jug, leaving a tablespoonful or two in the bottom of the pan. Stir in the flour, then gradually blend in the stock and seasoning.
  3. Put the tin onto the floor of the roasting oven to boil. Stir after about 5 minutes, then return to the oven for a further 5 minutes until boiling and thickened. Strain and serve.

Bonfire Pumpkin Pilaf With Almonds

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The wonderfully fragant smell of onions and spices cooking at the beginning of this recipe will entice Bonfire Night revellers into the kitchen. It’s a good basic recipe using quick or easy-cook basmati rice. For meat eaters I often add cooked chicken and chorizo and for vegetarians crumbled feta, grilled halloumi cheese or extra roasted vegetables.

Serves 6

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, chopped
  • 3 cloves garlic, peeled and sliced
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp black onion seeds
  • 400g quick or easy-cook basmati rice
  • 400g diced pumpkin
  • 800ml hot vegetable stock
  • salt and freshly ground black pepper
  • 125g thick Greek yogurt
  • 100g radishes, sliced
  • 100g roasted almonds, crushed
  • small bunch fresh mint and coriander, coarsely chopped
  • 1 chilli, seeded and finely sliced

Method

  1. Heat the oil and butter in a large, heavy-based pan (with tight-fitting lid). Add the onion, garlic, cumin, fennel and black onion seeds and cook for 3 minutes.
  2. Add the rice and cook for 2 minutes. Add the pumpkin and stock. Bring to the boil, reduce the heat to a simmer, add salt and pepper to taste, cover and cook, without stirring, for 10 minutes, or until all the stock has been absorbed. (if you’re using regular rice then this may take up to 20-25 minutes cooking time). At this point add any meat or vegetarian extras, remove from the heat, re-cover and leave to stand for 5 minutes to finish cooking.
  3. Remove the lid and give the pilaf a gentle stir. Top with the yogurt, scatter with the radishes and almonds then sprinkle with the mint, coriander and chilli to serve.

Tip

Younger members of the family may not appreciate the fiery taste or heat of the chillies added at the end of this recipe. Serve them first, then add the chillies for more mature tastes to keep everyone happy.

Roasted Tomato Soup With Crispy Bacon

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This wonderfully warming soup is made with English vine-ripened tomatoes that are oven-roasted to bring out their natural sweetness. It’s perfect to serve on Bonfire Night with crusty bread. For outdoor eating serve in warmed mugs.

Serves: 4

Ingredients

  • 950g English vine-ripened tomatoes, quartered
  • 2 red onions, finely sliced
  • 4 cloves garlic, crushed
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 6 rashers dry cure smoked streaky bacon
  • 1 litre hot vegetable stock
  • 4 tsp balsamic vinegar

Method

  1. Preheat the oven if necessary to 220°C/ESSE Dial Guide HOT. (Aim for the dial reading to be at the top end of HOT).
  2. Place the tomatoes, red onion and garlic in a roasting tin. Drizzle with the olive oil and season with salt and freshly ground black pepper to taste. Roast for 20 minutes until softened and slightly charred.
  3. Meanwhile, put the bacon on a rack et over a baking tray and place in the oven for the last 15 minutes of the tomatoes cooking time. Remove when crisp, leave until cool then break into pieces.
  4. Bring the stock to the boil in a large pan, add the roasted tomato mixture and mix well. Puree until smooth.
  5. Reheat if necessary then ladle into warmed bowls or mugs. Drizzle with the balsamic vinegar and scatter with the crispy bacon to serve.

Variation

This soup is also delicious served cold in the warm Summer months. Prepare as above, chill and serve drizzled with balsamic vinegar and torn Parma ham rather than crisply bacon.

Sticky Ginger and Beetroot Muffins

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These muffins have a dark side to them… from the beetroot added to give colour and flavour.  Great for Hallowe’en, they provide a sweet, sticky end to the festivities!

Makes: 12 large muffins

Ingredients

  • 200g golden syrup
  • 200g black treacle
  • 150g unsalted butter
  • 125g dark brown sugar
  • 100g stem ginger, finely chopped
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 250g pack cooked beetroot
  • 250ml milk
  • 2 medium eggs, beaten
  • 1 tsp bicarbonate of soda
  • 300g plain flour

Icing:

  • 150g icing sugar
  • zest of 1 lemon, plus 1 tbsp
  • lemon juice

Method

  1. Preheat the oven if necessary to 180°C/ESSE Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT). Line a large 12-hole muffin tray with cases.
  2. Place the golden syrup, black treacle, butter, sugar, stem ginger, ground ginger and cinnamon in a pan and warm until the butter and sugar have melted.
  3. Meanwhile, puree the beetroot with the milk, eggs and bicarbonate of soda. Add to the slightly cooled sugar mixture, mixing well.
  4. Sift the flour into a bowl then beat in the beetroot mixture until the mixture is smooth.
  5. Divide between the muffin cases. Bake for 15-20 minutes or until firm but springy to the touch. Be careful not to overcook the muffins, they are nice a little sticky. Remove from the rack tray and leave to cool on a rack.
  6. While the muffins are cooling make the icing. Mix the icing sugar with the lemon zest and lemon juice to make a smooth paste. Drizzle over the muffins when completely cold.

Get Ahead

These muffins keep really well for up to 4 days if stored in an airtight tin.

Penne With Roast Shallots and Pumpkin Seeds

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This is a delicious vegetarian pasta dish with contrasting flavours and textures from the soft shallots and pumpkin, to the al dente pasta (with a bite) to the crunchy pumpkin seeds.

Serves 4

Ingredients

  • 1 small pumpkin
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 20 small shallots, peeled
  • 300g dried or fresh penne pasta
  • 1 chilli, seeded and finely sliced
  • 15g butter
  • 6 tbsp water
  • 1 sprig rosemary, chopped
  • Grated Parmesan cheese, to serve

Method

  1. Preheat the oven if necessary to 180°C/ESSE Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or the very low end of HOT).
  2. Peel and cut the pumpkin into bite-sized pieces, reserving the pumpkin seeds. Place the pumpkin in a pan with the olive oil and salt and pepper to taste. Sauté for about 5 minutes until coloured on the outside. Add the shallots and cook for a further 5-10 minutes. Remove from the pan and set aside.
  3. Meanwhile, cook the pasta in boiling, salted water according to the packet instructions. Drain, rinse and keep warm. Toast the pumpkin seeds in the oven for 5 minutes.
  4. Return a quarter of the pumpkin and shallot mixture to the pan with the chilli, butter, water and rosemary. Heat through to make a bubbly sauce. Add the remaining pumpkin mixture then finally fold in the cooked pasta.
  5. Serve on warmed plates dusted with a little Parmesan cheese and scattered with the pumpkin seeds.

Variation

Those who miss meat might welcome the addition of come cooked and sliced spicy sausage at the end of cooking.

Lemon Tart With Fresh Fruit Topping

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This creamy lemon tart is perfect all year round but especially good in the late Summer or Autumn months when fruit choice for the topping is abundant. The fruit selection in the photograph gives some ideas but feel free to choose your own favourites.

Serves: 8

Ingredients

Filling:

  • 3 eggs
  • 160g caster sugar
  • grated zest and juice of 2 lemons
  • 160g butter, melted
  • 90g ground almonds

Topping:

  • selection of fresh fruit like sliced
  • green apples (dipped in lemon juice), sliced fresh or canned peaches, apricots and pears, sliced strawberries, sliced kiwi, blackberries, blueberries, raspberries, sliced and halved grapes
  • mint sprigs, to decorate (optional)

Method

  1. Preheat 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. Make the pastry according to the recipe instructions. Roll out and line a 23cm fluted flan tin and chill for 10 minutes. Cover with foil and weight with baking beans then bake ‘blind’ for 15 minutes. Remove the foil and beans and cook for a further 5 minutes.
  3. Meanwhile, whisk the eggs and sugar until they are very thick. Stir in the lemon zest and juice then the melted butter and almonds. Pour into the prepared pastry case. Bake for 25-30 minutes, or until the filling is golden and set. Allow to cool.
  4. To serve, top the tart with a selection of fresh fruit and decorate with mint sprigs if liked. Cut into wedges to serve with cream, crème fraîche, yogurt or ice cream

Get Ahead

The tart can be made up to 24 hours ahead but to avoid the fruit drying out, glaze with a mixture of 2tbsp apricot jam warmed until syrupy with 2 tbsp water. Spoon over the fruit when cooled but still liquid

Saffron Poached Pears With Parmigiano-Reggiano

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This poached pear dessert is so simple to make, yet it tastes utterly divine! The secret is that it’s not too sweet and the Parmigiano-Reggiano and ricotta filling complements the pears perfectly.

Serves: 4

Ingredients

  • 150g Parmigiano-Reggiano cheese
  • 150g ricotta cheese
  • 6 pears (not too ripe), peeled, halved and cored
  • 600ml medium white wine
  • 50g caster sugar
  • strip of lemon zest
  • generous pinch of saffron
  • 2 star anise

Method

  1. Grate the Parmigiano-Reggiano very finely. Add the ricotta, mix well then cover and set aside until ready to serve.
  2. Put the pears, wine and sugar in a large pan with the lemon zest, saffron and star anise. Heat and simmer very gently for about 20 minutes, until the pears are tender. Remove from the heat and cool until barely warm.
  3. Divide the pears, with some of the flavoured syrup, between 4 serving bowls. Spoon the cheese mixture onto the pears and serve.

Get Ahead

The pears can be made up to 3 days in advance, then covered and chilled until required. Warm them slightly before serving to enjoy them at their best.

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!

Ginger and carrot soup with lemon herb cream

by

This colourful and vibrant ginger and carrot soup is deliciously smooth and comforting but does have a bit of a kick. Don’t be tempted to omit the lemon herb cream topping… it lifts this soup into the luxury class. Serve with crusty wholemeal bread for a substantial starter or lunch dish. If freezing the soup do so without the topping.

Serves 4

Ingredients

  • 3 tbsp olive oil
  • 600g carrots, peeled and chopped
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 1 tsp ground ginger
  • 1 tsp medium curry powder
  • 1.5 litres good vegetable stock
  • pared rind of 1 lemon
  • salt and freshly ground black pepper
  • Lemon Herb Cream:
  • 200g crème fraiche
  • finely grated rind of 1 lemon
  • 2 tsp chopped fresh parsley
  • 2 tsp snipped chives
  • 1 carrot, peeled and grated, to garnish (optional)

Method

  1. Heat the olive oil in a large pan. Add the carrots and onions and cook gently for 5-8 minutes, stirring occasionally. Add the garlic, ginger and curry powder and cook for 1 minute.
  2. Add the stock, lemon strips and salt and pepper to taste. Half cover the pan with its lid, and simmer gently for about 20 minutes or until the carrots are very tender.
  3. Cool slightly then puree until smooth. Return the soup to the pan, taste and adjust the seasoning if necessary and reheat to serve.
  4. To make the topping, mix the crème fraiche with the lemon rind, parsley and chives.
  5. To serve, ladle the soup into warmed bowls and top each with a spoonful of the prepared lemon herb cream. Garnish with a little grated carrot if liked.

Tip

If preferred top the soup with fried bread croutons but toss them in grated Parmesan cheese after cooking for a crunchy topping with attitude!

Green pesto turkey salad

by

This salad looks and tastes stunning, yet takes no time to prepare at all. When the sun decides to shine this is perfect for an informal picnic lunch with friends and family.

Serves 4

Ingredients

  • 600ml chicken stock
  • 400g fresh turkey strips
  • 1 small iceberg lettuce, roughly chopped
  • 10 cherry tomatoes, halved
  • 25g toasted pine nuts

Dressing

  • 150ml mayonnaise
  • 3 tbsp ready-made green pesto
  • 2 tsp snipped chives
  • 2 tsp chopped fresh parsley
  • 4 spring onions, chopped
  • 15g grated Parmesan cheese
  • 3 tbsp white wine vinegar
  • 2 tbsp cold water
  • Salt and freshly ground black pepper

Method

  1. Bring the stock to a boil in a pan. Add the turkey strips and simmer for 8-10 minutes, or until thoroughly cooked. Drain, allow to cool and cut any large strips into bite-sized pieces.
  2. Toss the cooled turkey with the peppers, lettuce, tomatoes and pine nuts in a serving bowl or transportable dish.
  3. Meanwhile, to make the dressing, place the mayonnaise in a jug with the pesto, chives, parsley, spring onions and half of the Parmesan, Whisk in the vinegar and water to make a loose dressing. Season to taste with salt and freshly ground black pepper.
  4. Drizzle the turkey mixture with the dressing and sprinkle with the remaining cheese to serve. This is delicious served with crusty bread.

Variation

Coronation Turkey Salad:

Prepare the turkey as above but mix with a light curried dressing. Prepare by mixing 75ml mayonnaise with 75ml natural yogurt, 2 tsp curry paste, grated zest and juice of 1 orange, 1 tsp grated root ginger, 1 tsp chopped red chilli and salt and pepper to taste.

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