Recipes That Work

12 cherry tomatoes, diced

25ml/1fl oz/

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cup olive oil

225g/8oz/1

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cups couscous

500ml/18fl oz/generous 2 cups chicken stock (see Chapter 5) (#litres_trial_promo)

Salt and freshly ground black pepper

Juice and finely grated zest of 1 lemon

4 tsp chopped fresh mint

4 tsp Basil Pesto (see Chapter 5) (#litres_trial_promo)

1 Preheat the oven to 190°C (375°F), Gas mark 5

2 Arrange the chopped vegetables on a baking tray, scatter the cherry tomatoes on top and drizzle with some of the olive oil. Roast in the oven for 15 minutes then allow to cool.

3 Place the couscous in a heatproof bowl. Bring the stock to the boil in a saucepan and pour over the couscous. Cover the bowl and set aside to rest for 10 minutes.

4 Use a fork to shake up the couscous then add the vegetables. Season well with salt and pepper, then mix in the lemon zest and juice, mint and remaining olive oil. Add the pesto and mix to bind it all together. Taste and adjust the seasoning accordingly, then either serve immediately or chill in the fridge until ready to serve.

CAESAR SALAD

Caesar salad must be the most popular salad in existence, judging by how frequently it gets ordered in restaurants. It is a very simple dish to make at home and is suitable as a starter (appetizer) or alternatively as a light lunch.

SERVES 4–6

4 slices of bread (slightly stale bread is best)

Sunflower oil, for cooking

175g/6oz/

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cup bacon lardons

1 large head cos (romaine) lettuce

75g/3oz/¾ cup freshly grated Parmesan cheese

CAESAR DRESSING

50g/2oz/½ cup freshly grated Parmesan cheese

3 egg yolks

3 garlic cloves, peeled

25g/1oz tinned (canned) anchovies

350ml/12fl oz/1½ cups olive or sunflower oil (sometimes a combination is nice)

Salt and freshly ground black pepper

1 Begin by making the Caesar dressing. Put the Parmesan cheese, egg yolks, garlic and anchovies into a food processor and blitz to a rough paste. Don’t over-process or the eggs will over-thicken. It is possible to add the oil to the food processor, but the dressing may curdle and split, so I prefer to transfer the egg and anchovy paste to a large mixing bowl, then slowly pour in the oil and whisk thoroughly until the mixture has emulsified. Season to taste and store in the fridge until required. If the dressing is too thick whisk in a little milk or water to thin it down.

2 Meanwhile, cut the crusts off the bread then cut the bread into 1cm/½in cubes. Heat a large frying pan with a little oil. Add the cubes of bread to the hot pan and stir constantly until lightly browned. Remove with a slotted spoon and drain on kitchen paper (paper towels). Store until required (these can be stored for up to 1 week in an airtight container).

3 Clean out the pan and heat it, again with a little oil. Add the bacon lardons and allow them to brown up nicely. Cooking them on quite a high heat allows them to get nice and crispy. Remove with a slotted spoon and drain on kitchen paper.

4 To assemble the salad, tear the lettuce into a large mixing bowl. Add the bacon lardons and the croûtons then add a couple of tablespoons of the dressing to the salad and toss until coated. Transfer the salad to a large serving bowl and top with the grated Parmesan cheese.

VARIATION

Feel free to substitute the bacon for some poached or smoked chicken or salmon.

EGG MAYONNAISE

This recipe has really stood the test of time. It is most recognised these days as a sandwich filling, but I adore it and think it’s good enough to be served as a starter (appetizer). It is best enjoyed simply with a slice of nice brown bread.

SERVES 6 (V)

6 fresh eggs

1 small head iceberg lettuce, finely shredded

A pinch of paprika

Brown bread, to serve

MAYONNAISE

2 egg yolks

½ tsp dry mustard powder

1 garlic clove, peeled and crushed