Masterclass Text Only: Make Your Home Cooking Easier

2 cloves of garlic, peeled and chopped

Juice of ½ lemon

500ml (18fl oz) chicken stock (#litres_trial_promo)

250ml (9fl oz) double cream

125g (4½oz) butter, diced

250g (9oz) mixed wild mushrooms (such as chanterelle, cep, trompette, girolle or oyster)

5g (¼oz) chervil, chopped

50g (2oz) coriander cress or micro salad leaves

Salt and black pepper

1. Remove the stalks from the field mushrooms and, using a spoon, scrape away and discard the dark gills, then cut the mushrooms into slices about 5mm (¼ in) thick.

2. Place a large, heavy-based saucepan over a medium heat, pour in half the rapeseed oil, then add the shallots and garlic and cook for 1–2 minutes or until softened. Add the sliced mushrooms, season with salt and pepper, and cook for 3–4 minutes.

3. Stir in the lemon juice then pour in the stock, bring to the boil, reduce the heat and simmer gently for 10 minutes.

4. Transfer the contents of the pan into a blender and whizz to a smooth purée – this should take a good 2–3 minutes. Pour back into the pan, add the cream and mix thoroughly. Gently warm over a low heat, then stir in the diced butter, adjust the seasoning, if needed, and keep warm on the hob.

5. Pour the remainder of the oil into a frying pan over a medium heat and sauté the mixed wild mushrooms for about 3 minutes or until cooked through, then season and set aside.

6. To serve, divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil and coriander cress or micro salad leaves.

CULLEN SKINK (#ulink_a438295b-6542-5cf3-815c-ebb9de03070d)

This Scottish soup from the town of Cullen in Moray is one of those great classic soups, with most of its flavour provided by the main ingredient – smoked haddock. Traditionally, it should be made with Finnan Haddie, which is smoked haddock from Findon near Aberdeen, but any other natural smoked haddock will do.

SERVES 4

2 Arbroath Smokies

75g (3oz) unsalted butter

2 banana shallots, peeled and finely chopped

100g (3½oz) diced leek (white part only)

2 cloves of garlic, peeled and finely chopped

200g (7oz) waxy boiled potatoes, peeled

1 litre (1¾ pints) fish stock

100ml (3½fl oz) white wine

200ml (7fl oz) milk

125ml (4½fl oz) double cream

Black pepper

2 tsp chopped chives, to garnish

1. Remove the skin and bones from the fish and flake the flesh.

2. Melt a third of the butter in a large, heavy-based saucepan over a medium heat, then add the shallots, leek and garlic. Cover the pan with a lid and sweat, without browning, for 5–10 minutes.

3. Cut the potatoes into 2cm (¾ in) dice and add to the vegetables, together with three-quarters of the flaked fish (reserving the remaining quarter for later). Cover again with the lid and cook for a further 2 minutes, then pour in the stock and wine. Bring to the boil, then reduce the heat and simmer for 8 minutes.

4. Remove from the heat and allow to cool slightly before carefully transferring the mixture to a blender. Whizz for a few seconds, then add the milk and cream, a little at a time, and blend for 4–5 minutes or until the mixture is very smooth, then pass through a sieve into a clean pan.

5. Gently reheat then add the remaining fish and butter and season well with pepper. Divide between bowls, scatter over the chopped chives and serve with some warm crusty bread.

BEEF MADRAS CURRY (#ulink_b54f111c-235c-57ca-b5f7-e28cb58f38ce)

I think India should be on everybody’s list of places to visit, to experience the amazing range of foods and the many different people who live there. This curry takes its name from the city of Madras, in the south of India. It can be made with most meats or it can also be vegetarian. As with most Indian dishes, there were many variations but this was my favourite, from a small café and just served with flatbread. I had the recipe translated into English so that you can enjoy it as much as I did.

SERVES 4–6

800g (1¾ lb) stewing beef, cut into 2.5cm (1in) dice

4–5 tbsp vegetable oil

1 green chilli, deseeded and chopped

1 clove of garlic, peeled and chopped

2cm (¾ in) piece of root ginger, peeled and chopped

1 onion, peeled and finely sliced

12 curry leaves

3 cardamon pods, crushed

2 bay leaves

1 x 400g can of chopped tomatoes

200ml (7fl oz) beef stock

3 tbsp tamarind paste