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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!

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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.

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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!

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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.

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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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Serves 4

Ingredients

  • 1lb (450g) Sprouts
  • 2 tbsp Sesame
  • 1 tbsp Sesame seeds
  • Salt and pepper

Method

Oven: ESSE 220 (thermodial at about 25 past the hour)
Prepare ahead: Prepare and coat the sprouts and chill for up to 24 hours before cooking
Freeze: No

  1. Line a shallow baking tray with greaseproof paper.
  2. Trim and prepare the sprouts.
  3. Pile into the roasting tin with the sesame oil and seeds, shaking to coat everything in the oil.
  4. Hang the tin from the second set of runners and roast for 8 – 10 minutes, season and serve.

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This tea loaf which translates from the Welsh as “speckled bread” uses dried fruit soaked in hot tea the night before and then slowly baked in the ESSE oven. There are many variations but I am keeping mine simple and frugal. I used Earl Grey tea and 100% wholemeal flour for a healthier loaf but you can always use self-raising white flour.

Ingredients

  • 350g mixed dried fruit
  • 300ml strong hot tea
  • 175g light muscovado sugar
  • 275g wholemeal self-raising flour or just self-raising flour
  • 11/2 teaspoons mixed spice
  • 2 eggs, beaten

Method

  1. Put all the dried fruit into a bowl, add the sugar and pour over the hot tea.  Stir well, cover and leave overnight.
  2. Preheat the oven to 150C.  Lightly grease a 2 lb loaf tin and line it with parchment paper.
  3. Stir the flour, mixed spice and eggs into the fruit mixture, mix thoroughly and then spoon the mixture into the prepared tin.  Spread the top as flat as you can.
  4. Bake for about 1 ½ hours or until well risen and firm to the touch.  Check if the cake is cooked by inserting a clean skewer into the centre and it should come out clean.
  5. Allow to cool in the tin for before removing from the tin and leaving to cool completely on a wire rack.
  6. Serve in slices, buttered.

Recipe from Philippa Vine, Bluebell Farmhouse Kitchen

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I am not a fan of pancakes/crêpes but serving them with a delicious seasonal apple filling is different and I really do love this cake, which was inspired by an old recipe from The Roux Brothers Cookbook. I found some frozen blackberries in my freezer and add them to the topping.

Ingredients

For the crêpe/pancake batter:

  • 100g plain flour
  • 2 eggs, beaten
  • 300ml whole milk
  • 1 tablespoon oil or melted butter

For the apple filling:

  • Approximately 500g Cox’s apple, peeled and sliced
  • Juice of 1 lemon
  • 50g caster sugar
  • 50g butter
  • 1 teaspoon vanilla essence

For the topping: Maple syrup and blackberries (optional)

Method

Put all the ingredients into a saucepan, add a splash of water and cook gently for about 20 minutes. Then puree in a blender until very smooth.

Make about 15 pancakes ….

To assemble the cake, simply lay a pancake on a plate and spread over a thin layer of the apple puree (use a palate knife). Top with another pancake and continue to make layers of pancakes and apple until you have about 15 pancakes.

Finally drizzle over the top with maple syrup and I used a few blackberries that were left in the freezer from autumn. Cut into slices with a sharp serrated knife.

To make the thinest pancakes, make the batter in advance, the longer you leave it standing the lighter the pancakes!

Sift the flour into a mixing bowl and make a well in the centre. Pour the beaten eggs into the well and gradually incorporate the flour into the eggs. Stir a little of the milk into the mixture to loosen it, then keep stirring and continue until all the flour and milk is mixed in.

Beat to ensure the mixture is smooth, then finally add the oil or melted butter. It will be thin which is good. Chill the batter In the fridge for about an hour. When ready to use, lightly grease the top of the ESSE hotplate (set at 200C) using kitchen paper.

Pour a little of the batter direct on the hotplate, just enough to thinly coat, swirl with the back of the ladle (see video post from yesterday). Cook for a minute, use a palette knife to turn the crêpe over. Cook the second side until golden, then carefully remove into a plate.

The first pancake will always stick, but after that you will be on a roll!

Recipe by Philippa Vine at Bluebell Farmhouse Kitchen

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January is the month we hit ‘peak orange’ when the harvest of these citrus-packed fruits begins across southern Europe.

This year has seen a bumper harvest of ‘naranjos’ or Seville oranges – the iconic fruit of southern Spain.

Marmalade – that quintessentially English delicacy – is what we usually associate with Seville’s finest, but the orange harvest also serves as a reminder of sunnier times ahead, when we can look forward to enjoying al fresco lunches in a delightful Andalucian plaza as spring returns to the Med and the orange blossom is everywhere.

This dish takes us beyond Marmalade to a wonderfully zingy yet surprisingly delicate dessert – think classic tarte au citron – but with more natural sweetness and a dash of Spanish passion. Salud!

Ingredients

Sweet pastry shortcrust pastry case

For the Filling

  • 3 Seville oranges, zest and juice
  • 3 eggs
  • 110g caster sugar
  • 300ml double cream

Method

  1. You will need a 25cm x 4cm tart tin.
  2. Line the tart tin with pastry and bake it blind in your ESSE at 180C (vent open) for about 25 minutes.
  3. Place the zest and juice of the oranges in a bowl with the eggs and the sugar.
  4. Mix together and then add the cream.
  5. Lower the oven or use the bottom oven set at 150C (vent closed) and carefully pour into the baked pastry case.
  6. Bake in the oven for about 25 – 30 minutes until the filling is set.

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.

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This delicate yet vibrant summer dish is perfect for those languid summer afternoons in the garden when you’ve just picked the peas and beans you’ve been carefully nurturing since spring.

It was inspired by a recipe in River Cottage chef Gill Meller’s new book: Root, Stem, Leaf, Flower – and a video he recently filmed at River Cottage HQ which showcased this super seasonal dish.

It seemed to be the perfect dish to demonstrate the cooking ability of ESSE’s new Garden Stove – ESSE’s first outdoor cookstove.

I’ve substituted some of the ingredients I didn’t have – such as pickled green peppercorns – and there’s plenty of scope to choose whichever fresh herbs you can get your hands on but this recipe does rely on the freshest peas and beans you can get your hands on – either from the garden or your local market.

Serves

4 people (as an accompaniment)

Ingredients

  • 2 Little Gem lettuces
  • 150g freshly shelled peas
  • 100g freshly shelled broad beans
  • 1 large clove garlic finely sliced
  • 2 tsp Dijon mustard
  • Small pinch of chilli flakes
  • 25g pine nuts
  • 75ml vegetable stock
  • 50ml single cream
  • Generous sprigs of mint, basil, parsley, chives, fennel tops
  • Seasalt
  • Black pepper
  • Olive oil

Method

  1. To get the garden stove up to cooking temperature, light it at least half an hour before you intend to cook and establish a solid bed of burning wood and embers.
  2. Half a dozen 10 to 12-inch logs should do it but add more if necessary. Don’t start cooking until the flames have subsided and are only just licking the grill.
  3. Slice the lettuces in two lengthways and drizzle generously with a good glug of olive oil then season with freshly ground black pepper and sea salt. Let them rest for five minutes then place them cut side down on the grill.
  4. Cook for two to three minutes until the lettuce hearts are showing some charring, then turn to give the leafy side a quick griddle. You’re looking for a bit of charring and color, but no more. Once you’re happy, remove to a warm dish and put to one side.
  5. Place a heavy frying pan directly onto the grill and heat up a mixture of olive oil and butter. Add the pine nuts followed by the sliced garlic a minute later and fry until the nuts are slightly toasted and the garlic is soft.
  6. Add the peas and beans and stir through the oil/butter to coat them. Add the Dijon mustard and the pinch of chill flakes and allow to cook out for two minutes.
  7. Add the stock and let the beans and peas to bubble away for a minute or two before adding the cream.
  8. Reduce for a minute or two and then stir through the fresh herbs – keeping some back for the final garnish. Simmer for a couple of minutes then taste and add salt and pepper if needed.
  9. Check a bean – it should be al dente – then pour the bean and pea mix over the lettuces, finish with a handful of roughly chopped fresh herbs and serve.
  10. This makes a great accompaniment to roast or grilled chicken or fish. Serve with a fresh, crisp Loire white or delicate rosé.

Recipe by John Smith

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Roxy Bannerman has shared this super-simple dairy-free recipe which Italians traditionally eat for breakfast.  It’s the perfect excuse for cake in the morning. Cake for breakfast…why not?

Ingredients

  • 175g 00′ flour or plain flour
  • 2 tsp baking powder
  • pinch salt
  • 3 eggs
  • 150g olive oil
  • 150g caster sugar
  • juice and zest of 1 lemon

Method

  1. Preheat the oven to 180. Grease and line a loaf tin.
  2. Mix together the eggs, sugar, oil, lemon juice and zest in a large bowl until well combined.  Sift over the flour and baking powder and fold in with the salt.
  3. Pour into the loaf tin and bake in the oven for 45 minutes or until a skewer comes out clean.
  4. Cover with foil after 30mins if you think it’s browning too much.
  5. Cool on a wire rack and store in an airtight container for up to two weeks.

Recipe by Roxy Bannerman

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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

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You can serve this cous cous on its own, with my griddled greens or with so many veggie or meat options, but I do love a roast chicken and this is a nice summery version.

I buy the best chicken I can get for my budget and drizzle with olive oil. I seasoned this bird with sumac, dried herbs, salt and pepper and then put a wedge of lemon and some garden herbs inside it.

I roasted it at 180c of 1½ hours in the top oven of my ESSE 990ELX, basting every ½ hour.

Meanwhile in the bottom oven of your ESSE, place a cooling rack of cherry tomatoes which you have sliced in ½ and seasoned with salt, pepper and thyme. Set the oven to 130c and semi dry the tomatoes. You can do these the night before in the hot plate of you ESSE.

For the Jewelled cous cous you will need:

  • 200g cous cous
  • 400ml hot stock (chicken or vegetable)

Mix the hot stock into the cous cous and cover and leave for 10 minutes. If you think it’s not quite fluffy and cooked enough after this time, then microwave for 1 minute.

Then add your jewels. For me something sweet, something salty and something fresh are the flavours I’m after as a basic combination. You can use what you want and what you prefer so this is a guide.

  • Chopped fresh peppers
  • Fresh herbs
  • Spring onions
  • Feta cheese
  • Diced cucumber
  • Pomegranate seeds
  • Diced mango
  • Sliced grapes

Last but by no means least – add your semi dried tomatoes. Mix it all together, adding any juices from your chicken. Portion up the chicken and serve.

Recipe by Dominique Ashford

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This sumptuous summer cake isn’t too sweet and makes the most of seasonal soft fruit which should be at their best around now.

It’s nice and moist and benefits by being served with some berries or a fruit compote and a nice dollop of cream, crème fraiche or ice-cream on the side. Enjoy!

Ingredients

  • 210g soft butter
  • 210g caster sugar
  • 3 large eggs
  • 250g Self raising flour
  • 150g ground almonds
  • 50g flaked almonds

Method

  1. Grease and line a 20cm cake tin.
  2. Cream the butter and the caster sugar together. Add the eggs gradually, taking care not to split the mix.
  3. Sieve the flour and add the ground almonds, then mix this into the butter, followed by the raspberries.
  4. Fill your cake tin. Smooth over and sprinkle with the flaked almonds.
  5. Bake at 170˚C for 50 mins, vent closed, middle shelf of top oven.

Recipe by Dominique Ashford

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Delicious served with summer salads and to make it even easier, use a jar of roasted peppers. If you can get good quality halloumi, then all the better. A useful tip when making pastry, keep the flour and butter cold in the fridge or freezer, it will make it easier to roll out and handle and it is a ‘no blind bake’ pastry recipe too! You will need a 23cm loose-bottomed flan tin.

Ingredients

For the pastry:

  • 150g plain flour
  • 35g polenta
  • 90g butter, cold
  • 1 egg

For the filling:

  • 3 large red peppers, roasted and peeled or use a jar ready roasted, chopped
  • A good handful of fresh mint, finely chopped
  • 250g halloumi, drained and coarsely grated
  • 2 egg yolks and 2 whole eggs
  • 284ml (a carton) single cream
  • Freshly ground black pepper

Method

  1. Preheat the oven to 190C (375F, Gas mark 5).  To make the pastry, put the flour, polenta and butter in a food processor and process briefly until breadcrumb consistency.
  2. Add the egg and continue processing until it forms a dough.  Roll out and carefully line the flan tin.
  3. Place the tin on a baking sheet ready to put in the oven and before you add the filling. Fill the pastry case with half the halloumi and peppers and cover with chopped mint.
  4. Beat the eggs and cream together and plenty of black pepper (do not add salt as the cheese has the ideal amount).
  5. Carefully pour the egg mixture into the tin and top with the remaining cheese and peppers.
  6. Cook in the oven on the base of the ESSE and cook until set and tinged golden brown for about 30 – 35 minutes.

Recipe by Philippa Vine

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