New Classics: Inspiring and delicious recipes to transform your home cooking

sea salt and freshly ground black pepper

FOR THE AIOLI

60g aquafaba (the liquid from a 400g tin of chickpeas, strained through a sieve)

1 tbsp white wine vinegar

1 garlic clove, finely grated

½ tsp Dijon mustard

175ml olive oil

50ml vegetable oil

½ tsp table salt

FOR THE TEMPURA BATTER

6 tbsp cornflour

3 tbsp plain flour, plus extra for dusting

3–6 tbsp soda water

Heat the 2 tablespoons of vegetable oil in a medium saucepan over medium heat. When hot, add the finely sliced fennel. Season lightly with sea salt, reduce the heat and cook gently for 40–50 minutes, stirring regularly, until it caramelises and turns a dark golden brown. Add half the lemon zest and juice and cook for a further 2 minutes. Remove from the heat, transfer to a dish and leave to cool.

To make the aioli, put the aquafaba in a bowl and, using a balloon whisk, mix in the vinegar, garlic and Dijon mustard. Put both oils in a jug and slowly drizzle them into the aquafaba mixture, whisking continuously as you do so. When it reaches a thick mayonnaise consistency, season with table salt and the remaining lemon zest and juice.

To make the tempura batter, mix the flours together in a bowl with a pinch of sea salt and a pinch of pepper. Gradually whisk in enough of the soda water to make a thick batter.

Pour enough vegetable oil into a deep-fat fryer or large, deep saucepan to come up to 6cm and heat to 180°C.

Dust the baby fennel slices in the flour then, one by one, dip them in the tempura batter and carefully place them in the hot oil. Fry (in batches) for 4–6 minutes until golden and crisp. Remove with a slotted spoon and transfer to kitchen paper to remove any excess oil.

Serve the tempura immediately, with the marmalade and aioli.

TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE (#ulink_1d602764-25c2-5db5-8622-bda389e96f59)

There are many versions of classic pasta dishes but this take on squash pasta is such a great comfort food. This is a relatively quick but very tasty dish which satisfies the whole family at my house. The savouriness of the sage adds an extra lift. You can use dried or fresh pasta.

Serves: 4

Preparation time: 15 minutes

Cooking time: 35 minutes

1 butternut squash, peeled, halved, deseeded and diced

2 bay leaves

4 sprigs of thyme

½ nutmeg, grated

75g butter

80g blanched hazelnuts, roughly chopped

20 sage leaves

350g tagliatelle pasta

sea salt and freshly ground black pepper

Put the diced squash in a medium saucepan, cover with cold water, season with a generous pinch of salt and add the bay leaves and thyme. Bring to the boil and simmer for 20–25 minutes until tender, then strain off the water and remove the bay leaves and thyme sprigs.

Add the nutmeg and 25g of the butter and lightly mash the squash. Season to taste and keep warm.

Heat the remaining 50g butter in a large frying pan over high heat. When foaming, add the hazelnuts and sage. Season with sea salt and pepper and cook for 5–8 minutes until golden and crispy, and the butter has browned.

Cook the tagliatelle according to the packet instructions. Drain and mix with most of the hazelnut and sage butter. Gently mix through the butternut squash mash and serve, topped with the remaining hazelnut, sage and brown butter.

COURGETTE, SPELT AND CUMIN FRITTERS (#ulink_ea232b1d-4608-5d78-8a73-110d3afc70a1)

These fritters make a lovely summery meal – fresh, vibrant and full of nutrients. They are simple to make and if you choose a vegan cheese they can be vegan friendly, too. Try to use whole spices rather than ground, toasting them and crushing them when required; the flavour is much more intense. The cashew salad adds a lovely richness to the dish.

Serves: 4

Preparation time: 25 minutes, plus 30 minutes salting

Cooking time: about 50 minutes

5 green courgettes, 4 coarsely grated (around 1kg total grated weight)

2 tsp table salt

1 yellow courgette, sliced into ribbons

80g cashew nuts, roasted and roughly chopped

FOR THE FRITTERS

100g spelt

4 tbsp vegetable oil, plus extra for frying

4 shallots, finely diced