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Wraps, filled with sticky sausages and onions, make great party fare. Children will love these as they are sweet and easy to eat. For a more adult party try other speciality and spicy sausages and perhaps add some tongue[1]tingling mustard or chilli relish to the wraps.

Makes: 6

Ingredients

  • 12 pork chipolata sausages
  • 2 red onions, cut into wedges
  • 1 tbsp sunflower or vegetable oil
  • 2 tbsp tomato ketchup
  • 1 tbsp clear honey
  • 1 tbsp dark brown muscovado sugar
  • 1 tbsp ordinary dark or Indonesian sweet soy sauce
  • 6 plain or seeded tortilla wraps

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. Line a roasting tin or baking tray with baking parchment or easy glide. Place the sausages and onion wedges on top.
  3. In a small bowl, mix the oil with the tomato ketchup, honey, sugar and soy sauce. Drizzle over the sausages and onion wedges and toss to coat well. Bake for 20-25 minutes, until the sausages are thoroughly cooked and have browned without burning, and the onion wedges are starting to crisp.
  4. To serve, place 2 of the sausages and some onion wedges on each wrap and fold up to enclose. Allow to cool a little then serve with napkins.

Tip

Vegetarians can still be catered for with this recipe, simply replace the traditional meat sausages with Quorn sausages or Quorn fajita style strips (cooked according to the pack instructions).

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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.

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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.

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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!

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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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This recipe is loosely based on the classic French crepe suzette but uses sweet apples as well as orange and lemon. It would be lovely served with a scoop of vanilla ice cream.

Serves 4

Ingredients

Crepes:

  • 125g plain flour
  • 1 vanilla pod, split in half
  • 2 large eggs
  • 200ml milk
  • 15g butter, melted plus extra for cooking

Topping:

  • 150ml fresh orange juice
  • grated zest of 1 orange and 1 lemon
  • 3 tbsp caster sugar
  • 3 cardamom pods, crushed
  • 30g butter, melted
  • 2 Pink Lady apples, cored, thickly sliced and slices halved

Method

  1. To make the crepes, put the flour and vanilla seeds in a bowl and add the eggs. Gradually whisk in the milk and butter to make smooth batter.
  2. Heat a large frying pan and brush with a little extra melted butter. Pour in  a ladleful of the batter, swirl the pan to make a large thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Fold into quarters, transfer to a warm plate and keep warm. Repeat with the remaining batter to make 4 large crepes in total.
  3. To make the topping, put the orange juice, orange and lemon zest, sugar and cardamom pods into the frying pan and bring to the boil. Gradually stir in the melted butter. Add the apples and crepes and gently warm through, tossing in the sauce. Serve at once.

Tip

Adults might like the addition of 2 tbsp Curacao or Grand Marnier to the topping for a special occasion.

 

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Why not add a twist to your normal pancake repertoire, by making these scrumptious savoury pancakes? They’re made by simply adding flakes of Pollock and prawns to a creamy cheese and herb sauce that’s perfect for filling home-made pancakes.

Serves 4

Ingredients

  • 400g smoked wild Alaska Pollock

Pancakes:

  • 100g plain flour
  • salt and freshly ground black pepper
  • 1 medium egg
  • 300ml milk
  • Vegetable oil for cooking

Sauce:

  • 300ml milk
  • 40g butter
  • 40g plain flour
  • 100g mature Cheddar cheese, grated
  • 75g cooked peeled prawns
  • 1tbsp chopped fresh parsley, dill or chives

Method

  1. Put the smoked Pollock in a frying pan and cover with water. Heat and simmer for 5-6 minutes until the fish is cooked. The flesh should be opaque and should flake easily. Drain and cool, then flake into large chunks. Set aside.
  2. To make the pancakes, put the flour, a little seasoning and egg in a bowl. Gradually whisk in the milk to make a smooth batter.
  3. Heat a medium heavy-based frying pan and add a few drops of oil. Pour in a ladleful of the batter, swirl the pan to make a thin pancake and cook for 1-2 minutes, turning halfway through until golden and cooked. Transfer to a warmed plate and repeat to make a total of 8 pancakes.
  4. To make the sauce, put the milk, butter and flour in a pan. Heat, whisking constantly, until smooth and thickened. Add the cheese and stir to melt. Add the Pollock, prawns, seasoning to taste and most of the herbs. Heat gently then use to fill the pancakes. Sprinkle with the remaining herbs to serve.

Get Ahead!

The pancakes can be made ahead and placed in a large greased baking dish. Cover with foil and chill. Reheat in the oven at 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) for about 10 minutes.

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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.

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Here is a fish dish that is perfect for Good Friday eating or great for a simple mid-week supper. Jersey Royal potatoes are simply unbeatable when available in the Spring but any other waxy potato can be used when out of season. A mixed baby leaf salad makes a fine accompaniment.

Serves 4

Ingredients

  • 450g Jersey Royal potatoes, scrubbed
  • 2 spring onions, finely chopped
  • 2 tbsp snipped chives
  • 3 tbsp mayonnaise
  • salt and freshly ground black pepper
  • olive oil
  • 4 fillets fresh mackerel
  • lemon wedges, to serve

Method

  1. Place the Jersey Royals in a pan of salted water, bring to the boil and simmer until the potatoes are cooked, about 15-25 minutes (depending upon size). Drain and cut any large potatoes into bitesized pieces.
  2. Add the spring onions, chives, mayonnaise and salt and pepper to taste and gently fold together. Keep warm while cooking the mackerel.
  3. Lightly smear a frying pan with olive oil and heat until hot. Add the mackerel fillets, skin-side down, reduce the heat to a gentle sizzle and cook until golden brown, about 4-5 minutes. Flip over, season to taste and cook for a further minute or until the fish is cooked. Remove from the heat and allow to rest for 2 minutes.
  4. To serve, place a portion of the warmed potato salad in the centre of 4 plates. Top each with a mackerel fillet. Serve at once with wedges of lemon to squeeze over the fish.

Tip

This dish needs nothing more than a simple baby leaf salad accompaniment. Consider leaves of watercress, corn salad, rocket, chard or spinach tossed in a citrusy lemon dressing.

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The French obviously invented pizza and this is about as good as it gets.

Paired with a Provençal Rose, this is just a match made in heaven. Using the dough recipe I previously gave you wonderful ESSE devotees, you can prepare this recipe in advance and do the two-day prove. If you aren’t that patient – or organised – you can add more yeast to the dough and make this in a day.

For the topping you need:

  • 3 large Spanish onions or 15 shallots
  • 1-2 tins of anchovies in olive oil
  • Pitted black olives
  • Fresh Thyme

Method

Peel the onions. Slice in half. Finely slice. Heat a knob of butter and a tablespoon of olive oil in a non-stick pan. Gently soften the onions. Stir from time to time. They don’t want to start crisping. Leave on a low heat. Add a little more oil or a drop of water if they need it. They need to soften until sweet.

For the dough:

  • 600g strong bread or pizza flour
  • 350ml water
  • 7g fast action dried yeast
  • 8-10g salt
  • Olive oil

Method

  1. Knead the dough by hand or in a mixer until smooth. Leave in a large bowl or tub greased with a good glug of olive oil and covered with a lid.
  2. Let it prove all day at room temperature. If it is bubbling too much, turn it out onto a floured surface, ball and place in the fridge covered with a damp cloth until a couple of hours before you use it.
  3. Pull out of fridge. Re-ball your dough. Leave to get to room temperature for the first hour. In the second hour the balls should relax and go soft enough to open like a pizza base. Flour a surface.
  4. Open ball and work in a circular motion from the middle outwards until you have your pizza base. Slide it on to greaseproof paper to add toppings. Heat your ESSE to 240˚C (Top Oven – Very Hot) or get your pizza stone out.
  5. Layer your softened onions, then cross your anchovies, slit your black olives and scatter a little thyme.
  6. Cook in your ESSE for 10 minutes or until golden. You should get two large pissaladiere pizzas from the amount of dough in the recipe.

Recipe by Miranda Rose Shearer

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ESSE Recipes March – A Welsh Spring
This cheeky twist is a classic, simple and easy to make but such a winner it has to be done.

Ingredients

  • Bread for toast
  • 100g Organic mature cheddar type cheese
  • 50g Organic butter
  • Either a handful of wild leeks and wild garlic or some well shredded and very well washed organic leeks.
  • 50g Organic plain flour
  • 1 teaspoon English (Or Welsh!) mustard
  • 1 pt Local dark beer
  • Salt and pepper

Method

Wash and chop whatever veg you have decided to use, in this case I will be using 3 cornered leeks and wild garlic. Briefly fry them with the butter in a sauce pan and then add the flour to make a roux, add the mustard and then add the beer a little at a time to make a very thick sauce. Beat in the cheese until a smooth paste is formed. Season very well and set aside.

Toast bread, place mixture on the bread and grill under a hot grill or in a fierce oven, the Fire Stone would work very well here. As a variation you could do this as a folded pizza?

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Serves

Four people

Ingredients

  • The white of 4 leeks sliced about 500g in total (Save the green tops for a stock)
  • 300g white sliced potatoes
  • 2 cloves of garlic
  • 50g butter
  • 1.5 ltrs Vegetable, chicken or fish stock
  • 250 ml cream
  • Salt
  • Fresh ground black pepper
  • Small bunch of chives

Method

Leeks can often be gritty. They need washing well. Do this by splitting each leek from tip to tail. Run each half under the cold tap making sure to rinse them well up around the tops. You can remove the outer layer if necessary. Slice the leeks.

Peel and slice the potatoes to about 5mm thick, peel and slice the garlic cloves.

Pull out your favourite soup pan, put it on a medium heat add the butter and allow to foam. Add the prepared vegetables to the pan. Cook for 10 – 15 mins until soft but not coloured.

Add the stock (a good fish stock works particularly well here) to the soup base. Bring to the boil and simmer for 10 mins until potato is cooked.

Puree soup well until smooth and creamy. I find that jug blenders are the best tool for this job.

Return the soup to the pan. Add the cream, salt, pepper and chopped chives.

Bring gently back to the simmer.

Serve with buttered bread and slabs of cheese. Or iced, like a classic vichyssoise with 1/2 dozen Oysters on the side.

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This is a tasty noodle dish where the vegetables are flavoured with ginger, garlic and a touch of curry powder. A good vegetarian option it can also suit meat eaters if two finely sliced or shredded duck breasts are added to the mixture at the last stage of cooking with the noodles.

Serves

4 people

Ingredients

  • 250g egg noodles
  • 1 tbsp toasted sesame oil
  • 1 red pepper, cored, seeded and sliced
  • 100g shitake mushrooms, wiped and sliced
  • 75g mangetout
  • 75g spring onions, sliced
  • 100g bean sprouts
  • 1/2 tsp garlic granules
  • 1 tbsp medium curry powder
  • 1/2 tsp ground ginger
  • 1/2 tsp crushed chillies
  • 1 1/2 tsp light soy sauce
  • 5 tsp Shaoxing rice wine (or dry sherry)

Methods

  1. Prepare the noodles according to the packet instructions, drain and rinse.
  2. Heat the oil in a wok or large deep frying pan. Add the pepper, mushrooms, mangetout, spring onions and beansprouts and stir-fry for 4-5 minutes.
  3. Add the garlic granules, curry powder, ginger, chillies, soy sauce, rice wine and cooked noodles. Continue to stir-fry for a further 2 minutes then serve at once.

Tip

Toasted sesame oil gives a good authentic flavour to this stir-fried dish but chilli or wok oil (where the oil is infused with garlic and ginger) can also be used.

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Fiery from the chilli; sour from the tangy tamarind; and naturally sweet from the delicious Pink Lady apples… this is a Chinese New dish to tickle the taste buds. Try and choose a stir-fry vegetable mix that has lots of different colours and flavours, or make up your own selection. Serve with steamed rice instead of noodles if you prefer.

Serves

4 people

Ingredients

  • 100g dried egg noodles
  • 100g Tenderstem broccoli
  • 2 tbsp groundnut oil
  • 1 Pink Lady apple, cored and sliced into strips
  • 200g raw peeled king prawns
  • 3 tsp tamarind paste
  • 1 red chilli, finely sliced
  • 260g pack fresh stir-fry vegetables (or your own mix)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp Thai fish sauce

Method

  1. Cook the noodles according to the packet instructions, drain, rinse and keep warm. Meanwhile, cut the florets off the broccoli and finely slice the stems and set aside.
  2. Heat half of the groundnut oil in a wok or large frying pan. Add the apple slices and stir-fry for 3 minutes or until lightly browned. Transfer to a plate. Add the prawns and 2 tsp of the tamarind paste and cook for 2-3 minutes until almost cooked. Remove the prawns and keep with the apples.
  3. Add the remaining groundnut oil to the pan and stir-fry the chilli, stir-fry vegetables and broccoli for 4 minutes.
  4. Finally, return the prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind. Cook for 1-2 minutes then serve with the noodles.

Tip

Make up your own stir-fry mixture by combining ingredients like sliced dwarf corn, chopped spring onions, strips of red and yellow pepper, discs of crunchy water chestnuts or julienne of bamboo shoots for a colourful vegetable medley.

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If you’re cooking this dish in the summer when fresh broad beans are available, blanch some and toss them into the pan at the last moment. Sweet little fresh peas are another delicious addition. You could also substitute black pudding for the chorizo. Add 6 torn sage leaves to the pan with the scallops to bring out the flavour of the sausage.

Serves

Serves 4 as a starter, 2 as a main course

Ingredients

  • 12 large, hand-dived scallops
  • Olive oil
  • 250g fairly hot cooking chorizo, cut into 1–2cm thick slices
  • 1 teaspoon fennel seeds (optional)
  • Few bay leaves (optional)
  • A squeeze of lemon juice
  • Salt and freshly ground black pepper

Optional Extras

  • Baby broad beans and/or garden peas, podded and blanched for 2 minutes

Open the scallops if they are still in the shell. If the corals are plump and bright orange, leave them attached to the main muscle.

Pat the scallops dry with kitchen paper and set aside.

Heat a large, heavy-based frying pan over the hotter plate, add a little olive oil, then throw in the chorizo and, if you like, a sprinkling of fennel seeds and a few bay leaves. Fry for 3–4 minutes, stirring all the while, as the chorizo releases its salty, spicy fat.

Move the chorizo to one side of the pan. Check that the pan is still really hot, then add the scallops. Leave for about 45 seconds to 1 minute, then carefully turn them over. After another scant minute, using a sharp shake of the pan – or a light stir with a spatula – toss the chorizo and scallops together with all that lovely, flavoursome fat. (This is the moment to add the optional broad beans and/or peas.) Cook for just another minute, tossing and shaking regularly.

Add a twist of pepper, a little bit of salt (the chorizo is already pretty salty) and a few drops of lemon juice, then divide the mixture between warmed plates and serve straight away, with bread and a green salad – for which the oil from the pan, with a few more drops of lemon juice, will make a sublime dressing.

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A simple, red lentil dhal is such a great complement to so many vegetable dishes – not just curries or biryanis, pakoras or bhajis, but even simple fare such as shredded, stir-fried greens and a scoop of rice. It’s a delicious way to add protein to a veg-based meal too. This easy but authentic example is based on a recipe from the wonderful Indian chef Udit Sarkhel.

Serves

Four people

Ingredients

  • 250g red lentils
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon fine sea salt
  • 2 tablespoons sunflower oil
  • 1 teaspoon cumin seeds
  • 1 onion, halved and thinly sliced

TO FINISH (Optional):
A small bunch of parsley or coriander, or a couple of sprigs of mint, roughly chopped.

Method

  1. Put the lentils in a pan with 800ml cold water and bring to the boil. Skim off any scum then stir in the turmeric and salt. Lower the heat and simmer, uncovered, for about 15 minutes, stirring or whisking vigorously every now and then, until the lentils have broken down completely and you have a purée – the consistency of a thick soup or thin porridge. You can whisk in a little hot water from a just-boiled kettle if you need to thin it a bit. Keep warm in the pan.
  2. When the Dhal is just about done, heat the sunflower oil in a frying pan over a medium heat. Add the cumin seeds and fry for a couple of minutes until browned and fragrant. Add the onion and fry fairly briskly for 5–10 minutes until golden brown, even just a smidge burnt.
  3. Tip the mixture on to the hot lentils in the pan, cover and leave for 5 minutes then stir in the onions and cumin. Taste and adjust the seasoning. This is very good with coriander, parsley or mint sprinkled on top – but that’s not essential.
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