A savoury summer cake

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This is a type of cornbread that can be made successfully gluten free and by adding some summer vegetables and store cupboard ingredients it makes a simple & delicious savoury cake.  Try adding sweet potato instead of broad beans or what you have available.  Perfect for taking on picnics and a nutritious snack too!  You will need a 20cm spring-form cake tin, lined with parchment paper, or you can make it in a lined loaf tin.

Ingredients

  • 110g self-raising flour or gluten free SR flour
  • 110g polenta
  • 50g ground almonds
  • 110g butter, chilled
  • 4 eggs, beaten
  • 50g Parmesan or strong cheddar, grated
  • A handful of podded broad beans or peas
  • 2 cloves of garlic, crushed
  • 1 tablespoon olive oil
  • ½ a red pepper, diced
  • 3 – 5 sun-dried tomatoes, chopped
  • 10 black olives, chopped
  • 4 spring onions, chopped
  • 80g canned sweetcorn
  • A handful of fresh herbs, ie basil, parsley, thyme
  • Salt and freshly black pepper

Method

  1. If using broad beans, blanch them in boiling water for a minute. Drain and cool down quickly (to retain their emerald green colour) and skin them.  Reserve a few for decoration if you wish.
  2. Fry the red pepper, spring onions and garlic in the olive oil for a few minutes.  Allow to cool.
  3. Put the flour, ground almonds, polenta into a bowl.
  4. Cut the butter into small chunks and rub it into the dry ingredients with your fingertips (or you can use a food processor) until the mixture resembles coarse breadcrumbs.
  5. Then add the beaten eggs and all the vegetables, olives & herbs and cheese.
  6. Season with a little salt (as the olives and cheese will provide salt) and plenty of freshly ground black pepper.
  7. Mix well and spoon into the prepared tin.
  8. Decorate with some extra podded broad beans if you wish.
  9. Bake in the oven 180C (ESSE dial guide low end of HOT) for about 1 hour or until it is cooked and just starting to colour.

 

Recipe prepared by Philippa Vine using the ESSE 1000 X Electric Range Cooker at Bluebell Farmhouse Kitchen & Cookery School, East Sussex.

Beetroot, goat’s cheese & dill tart

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Cooking the whole unpeeled beetroot in the ESSE slowly until just cooked, is nutritious and gives the beetroot a rich and sweet flavour too. No need to bake the pastry blind as you cook it direct on the base of the oven. I like to add a few of the beetroot leaves, chopped to the filling, making the most of this delicious earthy vegetable!

Ingredients

For the shortcrust pastry:

  • 225g plain flour, I use half wholemeal spelt and half plain flour
  • 140g butter, chilled
  • 1 large egg

For the filling:

  • 4 beetroots, plus a few leaves, chopped
  • 2 red onions, thinly sliced
  • Olive oil
  • 100g soft goat’s cheese
  • 3 eggs, beaten
  • 200ml single cream
  • A small handful of fresh dill, chopped
  • Balsamic vinegar
  • Salt and freshly ground black pepper

Method

  1. Wash the beetroot and cut off the tops (save a few leaves for the filling) and roast them in the ESSE for about 1 ½ hours (depending on the size and freshness of the beetroot).
  2. When the beetroot is almost tender, allow to cool a little and then slip the skins off with your fingers.
  3. While the beetroot is cooking make the pastry as you would for shortcrust and line a 24cm loose-based flan tin.
  4. Fry the onions in a little olive oil until they begin to colour then add a splash of balsamic vinegar and seasoning.  Reduce the heat and continue to cook until the onions soften a little more.
  5. Set aside to cool and then place in the pastry case.
  6. Dice up a couple of the cooked and peeled beetroots and scatter over the onions and add some of the green beetroot leaves if you wish.
  7. Put the cream and eggs into a bowl and mix together, add the chopped dill and season with salt and pepper.
  8. Pour the mixture into the pastry case.
  9. Scatter over the goat’s cheese and quarter the rest of the beetroot and carefully place on top of the tart.
  10. Place on the base of the oven at 170C (ESSE dial guide MODERATE) and cook for about 40 minutes or until the filling has set and just starting to colour.  Allow to cool slightly in the tin before serving.

Recipe prepared by Philippa Vine using the ESSE 1000 X Electric Range Cooker at Bluebell Farmhouse Kitchen & Cookery School, East Sussex.

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.

Christmas Pudding

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This recipe of mine doesn’t need maturing, its a simple mixture with the addition of some grated carrot.  I boil mine slowly for 3 hours and then another 3 hours before serving.  To flame your pudding for serving, heat about 3 tablespoons of whisky in a small saucepan on your ESSE, take your pudding to the table, carefully set light to it, away from the table and pour slowly over the pudding.

Ingredients for an 18cm pudding basin:

  • 100g wholemeal flour or gluten free flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 100g fresh breadcrumbs or gluten free bread crumbs
  • 50g dark muscovado sugar
  • 100g butter, melted
  • 400g mixed dried fruit
  • 2 carrots, grated
  • 2 large eggs, beaten
  • 3 tablespoons brandy, rum or whisky
  • Butter for the basin

Method

  1. Butter a pudding basin and place a disc of non-stick baking paper in the base.
  2. Simply mix all the ingredients together and stir evenly together.
  3. Pack the mixture into the basin. Cover with a sheet of baking paper and cover with a sheet of foil. Tie securely around and over the top of the basin to form a handle. Sit this in a large pan on an upturned old saucer, or in a steamer, pour water halfway up the sides. Bring to the boil on top of the ESSE, place a lid and simmer for 3 hours in the oven, moderately hot, aim for the dial reading to be at the low end of moderate (150C). When the pudding is cooked, lift out and remove the foil and paper and replace them with fresh ones. Wrap in foil and store in a cool place.
  4. Simmer in the same way for another 3 hours before serving.

Recipe baked in the Ironheart wood-burning cook stove 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.

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

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.

Mini Sausage Wraps With Crispy Onions

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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).

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.

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

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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!

Shallot dartois

by

This is the vegetarian equivalent of the traditional sausage roll… where the usual sausage meat has been replaced with a deeply-satisfying shallot mixture. Meat lovers could add a little very finely chopped ham or chicken to the shallot mixture.

Serves 4

Ingredients

  • 100g butter
  • 24 echalion (banana) shallots, peeled and finely sliced lengthways
  • salt and freshly ground black pepper
  • 1 bottle red wine
  • 10g chopped fresh thyme
  • 50g caster sugar
  • 320g pack pre-rolled puff pastry
  • beaten egg, to glaze

Method

  1. Preheat the oven if necessary to 200˚C/ Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
  2. Melt the butter in a heavy-based pan until sizzling. Add the shallots with seasoning to taste and cook for about 10 minutes.
  3. Add the wine, thyme and sugar and continue to cook until all the liquid has evaporated. You should be left with a rich, deep, dark red shallot mixture. Allow to cool.
  4. Cut the sheet of pastry lengthways in half and, with a rolling pin, carefully roll to make each rectangle a little wider. Spoon half the filling along each in a sausage shape, leaving a small margin. Brush with egg and fold the pastry over to enclose the filling, pressing down firmly. Brush with egg and chill for 30 minutes.
  5. To cook, cut each dartois into 5cm slices and place on a non-stick baking tray or conventional one lined with easy glide. Bake for 12-15 minutes until golden. Serve warm or cold.

Get Ahead!

The shallot mixture can be made up to 2 days in advance. Chill until required.

Strawberry and macadamia blondies

by

Who doesn’t like a sweet treat? These are a great alternative to the traditional chocolate brownie, bursting with strawberries, white chocolate and nuts. Perfect as an afternoon or morning coffee treat, they are equally delicious as a pudding.

Makes 6

Ingredients

  • 125g unsalted butter
  • 200g white chocolate
  • 100g light muscovado sugar
  • 2 eggs
  • 130g plain flour
  • pinch of salt
  • 120g Viva strawberries, chopped
  • 100g macadamia nuts, roughly chopped

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).
  2. Line a 22cm square baking tin with greaseproof paper.
  3. Place the butter in a pan, heat to melt then cook on a low heat for 5 minutes or until the white solids start to turn golden. Pour into a cold bowl, add half of the chocolate and stir until melted.
  4. In a separate bowl, whisk the eggs with the sugar until they are thick and golden. Add the flour, salt, prepared chocolate butter and fold in with a spatula until smooth.
  5. Add the strawberries, nuts and remaining chocolate and stir briefly to combine. Pour into the prepared dish or tin and bake for 30 minutes. The Blondies are cooked when they have a light golden crust but are still a little squidgy inside. Allow to cool in the dish or tin then cut into 16 pieces to serve.

Get Ahead!

The Blondies can be made ahead and will keep for 1-2 days if stored in an airtight tin – if they last that long!

Roasted British Asparagus With Chilli And Lime Butter

by

Roasting asparagus, instead of boiling or steaming, produces a starter or vegetable dish with a good intense flavour. Here it is served with a butter that has a zesty kick. It would make a wonderful light Spring lunch dish or a superb accompaniment for a simple poached or baked salmon.

Serves 4

Ingredients

  • 100g butter
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • ½ tsp cumin seeds, roughly ground
  • juice of ½ lime
  • salt and freshly ground black pepper
  • 2 bundles British asparagus
  • olive oil
  • 1 lime, cut into wedges

Method

  1. Preheat the oven to 200°C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
  2. Bring the butter to room temperature then mix in the chilli, coriander, cumin, lime juice and salt and pepper to taste. Place on a sheet of cling film, roll into a sausage shape then chill until firm.
  3. Trim the ends of the asparagus and place on a roasting tray. Drizzle with olive oil and season to taste with salt and freshly ground black pepper. Roast in the oven for 6-8 minutes until just tender but still with a little bite.
  4. Transfer to 4 warmed serving plates. Top each with a slice of the prepared butter and a wedge of lime. Serve at once.

Get Ahead!

The butter can be made up to 5 days ahead and stored in the refrigerator, ready for slicing when required. It is also delicious to serve with simply cooked fish fillets and chicken breasts.

Brussels sprouts cheese bake

by

Serves 4

Ingredients

  • 1lb (450g) Brussels sprouts
  • 1 oz (25g) Butter
  • 1 oz (25g) Plain flour
  • ½ pint (300ml) Milk
  • 1 tsp Dijon mustard
  • 2 Eggs
  • 3 oz (75g) Cheddar cheese
  • Salt and pepper

Method

Oven: ESSE 200 (thermodial at about 25 past the hour)
Prepare ahead: 1 hour
Freeze: Before baking

  1. Trim and halve the sprouts (if they are large) and put into a pan, cover with water and put onto the boiling plate. Boil for 3-4 minutes until tender. Drain and pile into an ovenproof dish (2 pints / 1 litre). Put into the slow cooking oven to keep warm while you make the sauce.
  2. Melt the butter in the still-warm pan and stir in the flour, off the heat. Slowly add the milk, stirring all the time. Set onto the simmering plate and bring to the boil, stirring.
  3. Grate the cheese and separate the eggs.
  4. Remove the sauce from the heat and stir in the cheese, mustard and egg yolks. Whisk the egg whites then fold them into the sauce.
  5. Pour over the sprouts and then cook in the centre of the hot oven for 15-20 minutes until puffed up and golden.
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