Sour cherry, red quinoa and spiced almond salad [v]
SERVES 4. HANDS-ON TIME 25-30 MIN, OVEN TIME 10 MIN
“The success of this salad is all about balance – you don’t want any single ingredient to dominate. It should be a harmonious mixture of favours, textures and colours.”
Sour cherry, red quinoa and spiced almond salad
FOOD TEAM’S TIP Soaking the nuts makes them easier to digest, but if you like a crunch, don't soak them.
PER SERVING 560kcals, 34.5g fat (11.4g saturated), 20.4g protein, 39.5g carbs (25.8g sugars), 0.9g salt, 6.3g fibre
WINE EDITOR’S CHOICE A dry, young rose, perhaps from Bordeaux or Sancerre, is a perky partner here.
• 60g blanched almonds
• 2 tsp harissa paste
• 100g quinoa (red, white or black)
• 8 large handfuls mixed red and green salad leaves
• 1 small red onion, finely sliced
• 2 large handfuls fresh mint leaves, torn
• 2 large handfuls fresh flatleaf parsley, torn
• 125g dried sour cherries
• 200g firm goat’s cheese, crumbled
FOR THE DRESSING
• Finely grated zest and juice 1 lemon
• 4 tbsp extra-virgin olive oil
• ½ tsp cumin seeds
1. Soak the almonds in a bowl of water with a pinch of salt for 15 minutes until slightly softened (see tip). Drain, then put in a bowl with the harissa, turning to coat. Heat the oven to 180¡C/160¡C fan/gas 4.
2. Meanwhile put the quinoa in a saucepan and cover with water. Bring to the boil over a high heat, then turn down the heat and simmer for 12-15 minutes until tender. Drain and set aside.
3. While the quinoa is cooking, put the nuts on a baking sheet, spread out evenly and roast for 10 minutes, turning once, until golden. Transfer to a bowl and leave to cool. Put the salad leaves into a large shallow serving bowl and top with the quinoa, red onion, herbs and sour cherries. Mix together the ingredients for the dressing and season to taste.
Spoon the dressing over the salad and toss until combined, then scatter the crumbled goatÕs cheese and baked almonds over the top.
Tomato, olive and mozzarella rice [v]
SERVES 4. HANDS-ON TIME 30 MIN, OVEN TIME 30 MIN, PLUS RESTING
“There’s a blend of cultures here with this paella/risotto dish. It’s a great make-and-leave-to-do-itsown-thing kind of meal, as most of the cooking is done in the oven. I like to top it with blobs of pesto.”
Tomato, olive and mozzarella rice, p87
PER SERVING 488kcals, 20.4g fat (6.4g saturated), 12.5g protein, 52.7g carbs (5.9g sugars), 2.4g salt, 5.3g fibre
WINE EDITOR’S CHOICE A herby Italian white such as gavi or pecorino.
• 2 tbsp extra-virgin olive oil, plus extra to drizzle
• 2 large onions, roughly chopped
• 3 large garlic cloves, finely chopped
• 225g paella rice (such as calasparra or bomba)
• 185ml dry white wine (optional)
• 1 tbsp tomato paste
• 400g chopped tomatoes
• 400g vegetable stock, plus extra if needed
• 2 heaped tsp fresh oregano or fresh thyme leaves
• 1-2 tsp hot smoked paprika
• 175g pitted kalamata olives
• 125g mozzarella, torn into pieces
• 3 handfuls rocket
• Squeeze lemon juice to serve
1. Heat the oven to 180¡C/160¡C fan/gas 4. Heat the oil in a large heavy-based flameproof casserole over a low-medium heat and cook the onions, covered, for about 10 minutes until soft but not coloured, stirring occasionally.
2. Add the garlic and the rice, stir to coat the grains, then add the wine, if using. Bubble for 3 minutes until reduced and there is no smell of alcohol. Add the tomato paste, chopped tomatoes and stock, then bring to the boil, stirring occasionally.
3. Stir in the oregano/thyme, paprika and half the olives, then taste and season. Put the lid back on the casserole, then bake for 20 minutes until the rice is just tender.
4. Take off the heat and add a little more stock if it looks dry. Scatter over the mozzarella and drizzle with a little oil. Bake for 10 minutes more, uncovered, until the cheese has melted and started to brown. Take it out, rest for 10 minutes, then serve topped with the rocket, remaining olives, a little more olive oil and a squeeze of lemon juice.
Smoked cheese potato cakes with crispy kale [v]
SERVES 4. HANDS-ON TIME 40 MIN, OVEN TIME 45 MIN
“Use naturally smoked cheddar if possible, rather than favoured, which can lack intensity. Smoked garlic adds to the smokiness but you can use regular garlic instead.”
Smoked cheese potato cakes with crispy kale
MAKE AHEAD Prepare the cakes up to 48 hours ahead, then cool and cover in the fridge. Reheat in a low oven. The mayonnaise will keep in a sealed container in the fridge for 1 month.
PER SERVING 660kcals, 45.6g fat (12.3g saturated), 17.5g protein, 41.1g carbs (4.9g sugars), 0.8g salt, 7.6g fibre
WINE EDITOR’S CHOICE Belgian wheat beer – the lemony creaminess will work better than wine.
• 750g unpeeled potatoes, cut in half
• 1½ tbsp butter
• 2 large free-range eggs
• 4 handfuls cherry tomatoes
• Olive oil for frying, plus extra for brushing and drizzling
• 3 smoked garlic cloves, or regular garlic (see recipe introduction)
• 4 large handfuls curly kale
• 100g smoked cheddar (see recipe introduction), grated
• 4 tbsp capers in brine, drained, rinsed and patted dry
• 1 large handful fresh flatleaf parsley, chopped
• Plain flour for dusting
FOR THE CAPER MAYONNAISE
• 6 tbsp good quality mayonnaise
• Juice ½ lemon
• 1 tbsp capers in brine, drained, rinsed and patted dry
• 1 tbsp nori flakes (from the world food isle of supermarkets) or 2 tbsp finely chopped fresh parsley
1. Heat the oven 190°C/170°C fan/gas 5. Cook the potatoes in boiling salted water for 12-15 minutes until tender. Drain and return to the hot pan to dry briefly. Leave until cool enough to handle (or use rubber gloves), then coarsely grate into a large mixing bowl, discarding the skins. Mix in the butter.
2. Meanwhile put the eggs in a small pan of boiling water and cook for 10 minutes. Cool under running water. Brush the tomatoes with oil, put in a large roasting tin with the whole garlic cloves, season with salt and pepper, then roast for 20 minutes or until softened and starting to brown. Remove from the oven and set aside. Turn the oven to 150°C/130°C fan/gas 2. Toss the kale in a little oil, season with salt and pepper, then put on a large baking sheet in a single layer. Roast for 10-15 minutes, turning once, until crisp. Keep an eye on it, as it can burn easily. Meanwhile, shell the eggs and grate into the potato. Mix together all the ingredients for the mayonnaise and keep chilled.
3. Squeeze the garlic out of its skin and fold into the potatoes along with the grated cheddar, capers and parsley, then season to taste. Return the tomatoes to the turned-off oven.
4. Sprinkle some flour on a plate, shape the potato mixture into 8 thick rounds, 8cm in diameter, then dust in flour. Heat enough oil to cover the base of a large non-stick frying pan, then fry the potato cakes in 2 batches for 3 minutes on each side until crisp and golden. Drain on kitchen paper and keep warm in the oven while you cook the rest.
5. Serve the cakes with the roasted tomatoes, kale and caper mayo.