• 225g long grain rice
• 500g quick-frying beef steaks, cut into thin strips
• 1 tsp mixed peppercorns, crushed
• 1 tbsp olive oil
• 1 onion, finely sliced
• 150g closed cup mushrooms, wiped and halved
• 284ml carton soured cream
• 2 tsp paprika

The Method:

1. Cook the rice according to packet instructions. Meanwhile, put the beef strips into a shallow dish, add the crushed peppercorns and toss to coat. Set aside.

2. Heat the olive oil in a large frying pan over a medium heat and cook the sliced onion for 3-4 minutes or until soft but not coloured.

3. Add the mushrooms and cook for a further 5 minutes. Increase the heat, add the beef strips and fry for 4-5 minutes or until the juices have evaporated and the meat is brown. Add 3 tablespoons water and bubble to deglaze the pan.

4. Stir in most of the soured cream and half the paprika, and gently heat until warmed through. Check the seasoning.

5. Spoon the beef stroganoff onto plates. Top with the remaining soured cream. Season with the remaining paprika and black pepper and serve with the rice.

• 3 garlic cloves, unpeeled
• 3 red peppers, halved
• 1 tbsp light muscovado sugar
• 1 tbsp balsamic vinegar
• 75ml Cabernet Sauvignon red wine
• 1 tbsp olive oil
• 2 small red onions, thinly sliced
• 2 x 100g rounds Somerset goat’s cheese
• Small handful shredded fresh basil
• 2 medium eggs
• 142ml carton double cream

For the pastry

• 300g plain flour, plus extra for dusting
• 75g butter, chilled and cubed
• 75g vegetable shortening or lard, chilled and cubed

Method:

1. Make the shortcrust pastry. Put the flour and a pinch of salt into a large bowl. Add the butter and shortening or lard and rub in with your fingertips until it resembles crumbs. Add 4-5 tablespoons cold water and use your hands to mix it into a dough. Wrap in cling film and chill for 15 minutes. (Angela Hartnett’s tip: I like to use half butter and half shortening or lard, but feel free to use all butter for a richer, crumblier pastry.)

2. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry thinly on a lightly floured surface, then use to line a 23cm round x 2-3cm deep fluted, loose-bottomed tart tin. Press the pastry into the corners of the tin. Leave the excess overhanging the edge – trim it slightly so you have a little pastry to patch up any holes later. The overhanging pastry will ensure the pastry case doesn’t shrink during cooking. Prick the pastry base a few times with a fork, line with baking paper and fill with rice or baking beans to weigh down. Place on a baking sheet and bake blind in the hot oven for 15 minutes. Remove the rice or beans and paper and bake for a further 5 minutes to dry out the pastry. Set aside. Reduce the oven temperature to 180°C/fan160°C/gas 4.

3. Meanwhile, preheat the grill to high. Put the garlic cloves and peppers, skin-side up, on a baking tray. Grill for 8-10 minutes, until the peppers have blackened and both the garlic and peppers have softened. Transfer to a bowl, cover tightly with cling film, and set aside until cool enough to handle.

4. Peel and cut the peppers into strips, then place in a saucepan. Squeeze the soft garlic from its skin and add to the pan, along with any juices in the bowl. Add the sugar, balsamic vinegar and wine and place over a medium heat. Bring to the boil, then simmer for 12-15 minutes, stirring occasionally, until the liquid has nearly all evaporated. Season to taste and set aside.

5. Meanwhile, heat the oil in a frying pan over a medium-low heat. Add the red onions and cook for 8-10 minutes, stirring occasionally, until soft but not coloured. Set aside. Crumble the cheese into chunky pieces in a bowl and mix in the basil. In a separate bowl, whisk the eggs and cream together and season.

6. Using a small serrated knife, cut off the overhanging pastry around the edge of the pastry case. Use a little of the reserved raw pastry to plug the pastry where you pricked it with a fork, so the filling doesn’t escape. Spread half the peppers around the base, top with half the onions and scatter over the cheese and basil. Pour in the egg mixture. Scatter with the remaining peppers and onions and bake for 30 minutes, or until light-golden and just set. Cool slightly in the tin, then turn out. Serve warm or cold.

• 50g butter
• 1 tbsp olive oil
• 2 large Spanish onions, sliced
• 1 garlic clove, crushed
• 2 medium eggs, plus 2 medium egg yolks
• 142ml carton double cream
• 1 tbsp chopped fresh thyme leaves, plus extra sprigs to garnish
• 100g mild goat’s cheese, crumbled
• for the pastry
• 225g plain flour, plus extra for dusting
• 100g butter, diced and chilled
• 25g caster sugar
• 1 medium egg, beaten
• Splash of milk

The Method:

1. Put the pastry ingredients in a food processor and pulse, adding a splash of milk if the dough seems dry. Wrap in cling film and chill for 30 minutes.

2. Roll out the pastry on a lightly floured surface and use to line a shallow 20cm round, fluted tart tin. Pop in the freezer for 10 minutes.

3. Meanwhile, melt the butter and oil in a large frying pan over a medium heat. Add the onions and garlic and cook, stirring, for 20 minutes or until soft and golden. Season well.

4. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and beans and place on a baking sheet. Blind bake for 15 minutes, remove the paper and beans and bake for a further 5 minutes, until pale golden.

5. Reduce the oven temperature to 180°C/fan160°C/gas 4. Whisk the eggs, yolks and cream. Stir in the onions and chopped thyme, then spoon into the pastry case. Crumble over the cheese and bake for 25 minutes. Garnish with thyme sprigs and serve with a mixed leaf salad.

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 1 garlic clove, crushed
• 5 tbsp mild curry paste
• 400ml can coconut milk
• 150ml vegetable stock
• 125g fine green beans, trimmed
• 1 large sweet potato, cut into chunks
• 175g baby corn, halved lengthways
• 1/2 small cauliflower (about 375g), broken into small florets
• 100g ground almonds
• 410g can green lentils, drained

The Method:

1. Heat the oil in a large saucepan and sauté the onion and garlic for 5-6 minutes, until softened. Stir in the curry paste and fry for 2 minutes.

2. Add the coconut milk, stock, beans, potato, corn and cauliflower. Bring to the boil, cover and simmer for 10 minutes, until the vegetables are just tender.

3. Season to taste, then stir in the ground almonds and lentils. Simmer for a few minutes more until warmed through. Serve with plain boiled rice

• 375g packet ready-rolled puff pastry
• Plain flour, for dusting
• 150g goat’s cheese
• 250g punnet vine cherry or pomodorino tomatoes, halved
• 1 egg, beaten with a little water
• Extra-virgin olive oil, for drizzling
• Large sprigs basil leaves, to garnish
• 4 slices Parma ham (optional)
• Rocket, to serve

The Method:

1. Preheat the oven to 180°C. Open out the pastry on a surface lightly dusted with flour. Trim off the edges to neaten – you don’t have to do this but I think it gives better results. Cut the pastry to make 4, equal-size squares and put on a baking tray. Chill until the filling is ready.

2. Break the cheese into craggy pieces. Arrange the tomato halves and goat’s cheese in the centre of each pastry square. Don’t worry if the piles look quite high, the pastry will cook up around them. Season well, then brush the edges with the beaten egg and pop in the oven for 15-18 minutes until puffed and golden.

3. Serve as they are, hot from the oven, drizzled with a little olive oil and garnished with a large basil sprig. Or top each tart with a slice of Parma ham before garnishing with the basil and rocket.

• 2kg  cherry tomatoes
• 2 sprigs of thyme, rosemary and bay (each)
• 1 tablespoon of dried oregano
• 3 cloves of chopped garlic
• Good-quality Cumberland or coarse Italian pork sausage (12)
• Extra virgin olive oil
• Balsamic vinegar
• Sea salt and freshly ground black pepper

The method:

1. Preheat the oven to 190°C. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages in a roasting tray. Drizzle with the extra virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.

2. The result should be an intense, tomatoey sauce. If you find it too thin, lift out the sausages and place the tray on the hob to cook it down to your liking – then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread, warmed through in a low oven for 10 minutes (great for mopping up the sauce!), or with mashed potato, rice or polenta, a green salad and a nice glass of wine.

The Ingredients:

• 1 tin of kidney beans, drained
• 1 tin of chopped tomatoes and if you can throw in some whole tomatoes that have ben roughly chopped it will improve the texture.
• 500g lean minced beef
• Vegetable oil
• 1 large onion, chopped
• ½-1 tsp hot chilli powder or cayenne pepper
• 1 rounded tbsp paprika
• 1 tbsp cumin seeds
• 1 tbsp dark muscovado sugar
• 2 garlic cloves, crushed
• 300ml/1 pint beef or chicken stock
• salt and freshly ground black pepper
• soured cream or crème fraîche, to serve
• roughly chopped fresh coriander, to garnish

The Method:

This doesn’t really need instructions – just chuck in the onion & garlic, brown the mince and bung everything else in, and spice to taste. Job done

• 1 large onion or 2 banana shallots, chopped
• 2 cloves garlic, finely chopped
• 1 red chilli deseeded or keep half with seeds if you like it spicy
• 2 sprigs of thyme, leaves picked and roughly chopped
• Olive oil, for frying
• 500g good quality beef mince
• 1 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp dried oregano
• 3 fresh tomatoes or 1 beef tomato, roughly chopped
• 400g chopped tomatoes
• 100-200ml chicken or beef stock
• 3 tbsp tomato puree
• 1 cinnamon stick
• 1 bay leaf
• 400g kidney beans, drained and rinsed
• Salt and pepper
• Handful of chives, chopped
• 200ml soured cream
• Boiled rice, to serve

The Method:

1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

• 8 Cumberland Sausages
• Onion (one large)
• Garlic (2 cloves)
• Peppers
• Mushrooms
• Butter beans (2×400g tins)
• Tinned Tomatoes (1 tin)
• Assorted herbs
• Chicken stock (300ml)

The method:

Grill the sausages and put to one side.
Brown the onion with the garlic in a large casserole dish. When the onions are ready, throw in the tomatoes, chicken stock, mushrooms and basil before dropping in the sausages.
Give it a good stir on the heat and add salt, pepper and maybe some coriander.  Place a small piece of rosemary on top (You might like to add chilli’s for some spice, in which case don’t use the rosemary) and cover before putting in the oven at around 160 to 180 for an hour.

Remove from the oven and stir in the butter beans and cook for a further 40 min/1 hour uncovered.

Serve by itself or with rice / potatoes.

Preparation

You will need a large pan, using vegetable oil (I usually use sunflower oil) but don’t use olive oil as it can do wierd things and become unhealthy when exposed to the very high temperatures we will be cooking with.

Always use Maris Piper potatoes and rinse them in cold running water once cut.

The Chips

Boil the chips vigorously with quite alot of salt in the water – do this until the surface of the chips starts to become loose – this will allow the oil to get in and cook the chip properly and form a nice thick crispy exterior.

With the chips, you can remove the water by drying the chips out in the fridge for 30 minutes before cooking – the moving air in the fridge helps remove the water, so don’t cover them up.

Next is the two step frying process – this is the best way to get the centre of the chip cooked, without burning the outside of the chip. It also helps remove the water in the first step, so that their is less steam, which prevents the chips from becoming wet and soggy.

Heat the oil to about 200-220 celcius (dam hot – so be careful, and don’t leave the kitchen whilst your doing it!) Get the chips in the pan, preferably using a metal sieve to keep them under control. Keep them in for about 5 minutes until the chips just start to go golden, then remove, drain and if you are really keen on getting your chips crispy, put them back in the fridge for half an hour to remove the rest of the moisture.

Once the oil is back up to temperature (and your chips are ready) get the chips in the pan for a further 5 minutes until golden and crunchy!

The Fish

Lots of fish is good for frying, so take your pic Cod, Turbot etc. The secret is the batter and this recipe takes inspiration from Tempura style batter.

For the perfect batter, you want only a little water for the same reasons as making crisp chips. So, use 200g plain flour and 200g white rice flour  together with 300ml of lager, and 300ml vodka. The beer induces bubbles for extra crunch and the vodka will evaporate quickly to keep things crisp.

Make the batter for when you need it, otherwise the beer will go flat and you will have no benefit from the bubbles. Get everything whipped up, dip in the fish, then get the fish in the hot oil (220C and just enough oil to cover the fish). Drizzling batter little-by-little on top of the fish as the batter is getting crisp and firm will give you loads of crunchy flaky batter – tempura style!

After 1-2 minutes as the fish is getting golden, turn it over and drizzle batter on the other side for about a minute and that’s all it should take!

If you really want to go crazy, put the batter in a soda syphon first and charge with CO2 and put in the fridge for 30minutes and then empty into a bowl for dipping the fish in – this will induce loads of small bubbles that will give your batter loads of crunch!!

Mushy Peas

500g of peas, keep 1/5th aside. Defrost then boil with 50ml of water and 65g of butter then remove from pan and blend, add mint, salt and pepper to taste. You can then add the rest of the peas – you may want to par-boil these first as you like.

Easy (peasy).