diff options
| author | Caine <caine@jihakuz.xyz> | 2026-04-02 17:51:12 +0100 |
|---|---|---|
| committer | Caine <caine@jihakuz.xyz> | 2026-04-02 17:51:12 +0100 |
| commit | 946c7de20cab78a47edbeae8fa65fe86a51511dd (patch) | |
| tree | 5e8c76be65259062a36eef736f1fcfd8ffd72580 | |
| parent | 27f91fb877f4502804c932a28546ab6c745cc103 (diff) | |
Add create-meta-recipe endpoint with nested slots/options/bases
- POST /api/create-meta-recipe/ creates full meta-recipe in one call
- PUT /api/create-meta-recipe/ updates existing (requires id)
- Auto-resolves ingredients by name/alias, creates new if not found
- Returns full nested response with _created_ingredients list
- New writable serializers: MetaRecipeWriteSerializer, SlotWriteSerializer, etc.
177 files changed, 9471 insertions, 0 deletions
diff --git a/cookbooks/recipes_extracted.json b/cookbooks/recipes_extracted.json new file mode 100644 index 0000000..66ec48c --- /dev/null +++ b/cookbooks/recipes_extracted.json @@ -0,0 +1,2264 @@ +[ + { + "title": "Sticky Soy & Honey Roasted Salmon With Asparagus & Sugar Snap Peas", + "section": "Worknight Dinners", + "serves": "4", + "prep": "5 minutes", + "cook": "25 minutes", + "ingredients": [ + "200g Tenderstem broccoli", + "125g asparagus spears", + "200g sugar snap peas", + "200g frozen peas", + "1 teaspoon sea salt flakes", + "1 tablespoon sesame oil", + "Quick cook noodles or rice, to serve (optional)", + "4 salmon fillets", + "\u00bd tablespoon good soy sauce", + "\u00bd tablespoon sesame oil", + "\u00bd tablespoon honey", + "6cm fresh ginger, grated", + "1 lime, juice only", + "1 tablespoon sesame oil", + "3 spring onions, finely chopped", + "A handful of peanuts, roughly chopped", + "1 red chilli, finely sliced" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.", + "Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20\u201325 minutes until the salmon is cooked through.", + "Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Scatter over the chopped peanuts and chilli. Taste and adjust the lime juice and salt as needed and serve hot." + ], + "notes": [ + "NOTE: I\u2019ve said to blanch the Tenderstem as it improves the texture on roasting, but you can use ordinary broccoli instead if you prefer and skip this stage." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Crispy Thyme Roasted Leek & Mushroom Pasta Bake", + "section": "Worknight Dinners", + "serves": "2\u20133", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "200g tagliatelle", + "2 large leeks, cut into \u00bd cm half moons", + "250g chestnut mushrooms, roughly sliced", + "300ml cr\u00e8me fra\u00eeche", + "1 tablespoon olive oil, plus more to bake", + "1 teaspoon sea salt flakes", + "10 sprigs of fresh thyme, leaves only", + "75g cheddar cheese, grated", + "100g panko breadcrumbs" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Cook the pasta in a large pan of boiling salted water for 10 minutes, until just cooked but still al dente. (If you\u2019re using fresh tagliatelle from the chiller section of the supermarket, it\u2019s usually just 3\u20134 minutes.)", + "While the pasta is cooking, slice the leeks and mushrooms and grate the cheddar. Drop the leeks in with the pasta water for the last minute of cooking, then drain well.", + "Tip the pasta and leeks into a roasting tin or lasagne dish and stir through the cr\u00e8me fra\u00eeche, olive oil, sea salt and half the thyme leaves. Top with the sliced mushrooms and the remaining thyme, followed by the grated cheddar and the breadcrumbs.", + "Drizzle over a little more olive oil, then transfer to the oven and bake for 15\u201320 minutes, until the top is golden brown and crisp. Serve hot, with a green salad if you like." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "All-In-One Thai Fish Pie", + "section": "Worknight Dinners", + "serves": "2 generously", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "300g fish pie mix (or a mix of salmon, smoked haddock and cod, cut into 4cm chunks)", + "1 small head of broccoli, cut into small florets", + "1 stick lemongrass", + "2 Kaffir lime leaves", + "1 \u00d7 160g tin of coconut cream", + "1 lime, zest and juice", + "\u00bd tablespoon fish sauce", + "Pinch of sea salt flakes", + "3 sheets of filo pastry", + "1\u00bd tablespoons olive oil, or olive oil spray" + ], + "method": [ + "Preheat the oven to 180C\u00b0fan/200\u00b0C/gas 6. Tip the fish and broccoli into a small deep roasting tin with the lemongrass and lime leaves, then pour over the coconut cream, lime zest and juice and fish sauce.", + "Scatter over a pinch of salt, then scrumple the filo pastry sheets over the fish. Brush the pastry with olive oil (or spritz with olive oil spray), then transfer to the oven and bake for 25 minutes, until the pastry is golden brown and crisp. Serve hot." + ], + "notes": [ + "NOTE: If your fish pie mix is frozen, you\u2019ll want to defrost it under plenty of cold running water, then pat the fish dry before putting it into the pie, otherwise too much liquid gets released. (That\u2019s why I suggest coconut cream instead of coconut milk, as it\u2019s much thicker.)" + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Rosemary, Goat\u2019S Cheese & Mushroom Tart With Pink Peppercorns", + "section": "Worknight Dinners", + "serves": "2 generously", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "200g brown chestnut mushrooms, roughly sliced", + "1 tablespoon olive oil", + "3 sprigs of fresh rosemary, leaves finely chopped", + "2 heaped tablespoons cr\u00e8me fra\u00eeche", + "1 \u00d7 320g ready-rolled puff pastry sheet", + "2 \u00d7 125g goat\u2019s cheese logs, sliced", + "2 teaspoons or so pink peppercorns", + "A handful of fresh flat-leaf parsley, finely chopped", + "100g baby leaf spinach", + "1 tablespoon extra virgin olive oil", + "\u00bd a lemon, juice only", + "A pinch of sea salt" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Mix the mushrooms in a bowl with the olive oil and half the rosemary.", + "Spread the cr\u00e8me fra\u00eeche over the puff pastry, leaving a 1cm border. Top with the remaining chopped rosemary, the mushrooms, then the sliced goat\u2019s cheese. Transfer to the oven and bake for 25 minutes, until the edges are a deep golden brown and crisp.", + "Just before the tart is ready, toss the spinach with the extra virgin olive oil, the lemon juice and sea salt and set aside.", + "Once the tart is crisp and cooked through, scatter over the pink peppercorns and chopped flat-leaf parsley, and serve with the spinach salad alongside.", + "CHANGE IT UP: If you have friends round and are looking for an easy starter, you can make this as four individual tarts by cutting the pastry into smaller rectangles." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Kerala Prawn Curry", + "section": "Worknight Dinners", + "serves": "2\u20133", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "220g cherry tomatoes on the vine, halved", + "1 green pepper, finely sliced", + "1 onion, roughly sliced", + "2cm fresh ginger, grated", + "2 teaspoons mustard seeds", + "1 teaspoon freshly ground black pepper", + "1 teaspoon ground coriander", + "1 heaped teaspoon ground cumin", + "\u00bd teaspoon ground turmeric", + "1 teaspoon ground chilli", + "A few curry leaves (optional)", + "1 teaspoon sea salt", + "1 tablespoon oil", + "1 \u00d7 400g tin of coconut milk", + "300\u2013350g raw king prawns", + "100g spinach, roughly chopped", + "1 lime, juice only", + "A handful of fresh coriander, roughly chopped", + "1 red chilli, finely chopped" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the tomatoes and their vines, the green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly.", + "Transfer the tin to the oven and roast for 15\u201320 minutes (if your oven runs hot and things start to char, rescue them after 15).", + "Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9\u201310 minutes, or until the prawns are pink and just cooked through.", + "Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and chopped chilli to taste and serve with flatbreads or white basmati rice.", + "CHANGE IT UP: If you prefer a thicker curry, use half the amount of coconut milk, or a 200g can of coconut cream. (Don\u2019t make the mistake I have in the past and buy a cardboard packet of creamed coconut, it\u2019s useful only as a cosh/doorstop.)" + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Beetroot Orzotto With Soured Cream, Pine Nuts & Dill", + "section": "Worknight Dinners", + "serves": "2", + "prep": "10 minutes", + "cook": "20 minutes", + "ingredients": [ + "200g orzo", + "500ml vegetable stock", + "1 tablespoon olive oil", + "300g fresh beetroot, peeled and grated", + "A handful of beetroot stems, finely chopped", + "50g pine nuts", + "150g soured cream or cr\u00e8me fra\u00eeche", + "1 tablespoon extra virgin olive oil", + "1 lemon, juice only", + "1 teaspoon sea salt flakes", + "A handful of fresh dill, finely chopped", + "Freshly ground black pepper" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the orzo, vegetable stock and oil into a medium-sized roasting tin, then top evenly with the grated beetroot and chopped stems. Scatter over the pine nuts, then transfer to the oven and cook for 20 minutes.", + "After 20 minutes, the orzo should be cooked through but still al dente. If it\u2019s not cooked to your liking, return it to the oven for a further 5 minutes.", + "Stir through all but a couple of tablespoons of the soured cream or cr\u00e8me fra\u00eeche, the extra virgin olive oil and lemon juice, then taste and add the salt as needed (I add quite a bit because I feel the beetroot can take it, but you may prefer less).", + "Serve with the remaining soured cream or cr\u00e8me fra\u00eeche, a scattering of dill and freshly ground black pepper." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Chilli Peanut Beef With Red Peppers, Sweetcorn & Spring Onions", + "section": "Worknight Dinners", + "serves": "2", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "400g free-range rump steak, sliced into 1\u00bd cm slices", + "200g green beans", + "175g baby sweetcorn", + "1 red pepper, finely sliced", + "1 red chilli, finely grated", + "2 cloves of garlic, finely grated", + "5cm fresh ginger, grated", + "1 teaspoon sea salt flakes", + "1 tablespoon sesame oil", + "45g crunchy peanut butter", + "1 tablespoon dark soy sauce", + "1 tablespoon rice vinegar or lime juice", + "1 tablespoon water", + "50g spinach, roughly chopped", + "3 spring onions, finely sliced", + "A handful of salted peanuts, roughly chopped", + "Quick cook noodles or rice" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Tip the sliced steak, green beans, sweetcorn and pepper into a roasting tin large enough to hold all the veg in a single layer. Add the grated chilli, garlic, ginger, sea salt and sesame oil and mix to make sure everything is coated.", + "Move the slices of steak to the top of the tin, as you want them to char nicely, then transfer to the oven to roast for 25 minutes.", + "Meanwhile, mix the peanut butter, soy sauce and rice vinegar or lime juice with the water. Once the beef is cooked, stir through the spinach, pour over the dressing, scatter with the spring onions and salted peanuts and serve with the cooked noodles or rice." + ], + "notes": [ + "NOTE: If you want to get the sliced spring onions really crisp and take away a bit of the \u2018onion-y\u2019 flavour, stick them in a bowl of cold water for 10 minutes, then drain well." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Sesame Crusted Tuna With Soy & Ginger, Courgettes & Pak Choi", + "section": "Worknight Dinners", + "serves": "2", + "prep": "10 minutes", + "cook": "15 minutes", + "ingredients": [ + "200g courgettes, halved and cut into \u00bd cm half moons", + "2 heads of pak choi, quartered, or cut into 8 if large", + "3\u00bd tablespoons sesame oil", + "2 nice tuna steaks (about 240g in total)", + "1 heaped teaspoon each black and white sesame seeds (or just use whichever you have in the cupboard)", + "2 tablespoons rice vinegar or lime juice", + "2 tablespoons soy sauce", + "4cm fresh ginger, grated", + "1 scant teaspoon chilli flakes", + "1 \u00d7 400g tin of cannellini beans, drained and rinsed" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Mix the courgettes and pak choi in a roasting tin along with 1 tablespoon of the sesame oil. Lay the tuna steaks on top and gently rub them with another \u00bd tablespoon of sesame oil. Scatter the steaks with the sesame seeds, then transfer to the oven and roast for 10\u201315 minutes until the tuna is just cooked through.", + "Meanwhile, mix the remaining 2 tablespoons of sesame oil, the rice vinegar or lime juice, soy sauce, ginger and chilli flakes together in a big bowl. Reserve a couple of tablespoons of dressing, then stir the cannellini beans through the rest of the dressing in the bowl.", + "Once the tuna is cooked to your liking, stir the cannellini beans through the vegetables, dress the fish with those reserved tablespoons of dressing and serve hot.", + "CHANGE IT UP: This dish is also lovely with baby courgettes." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Cherry Tomato, Leek & Artichoke Bake With Feta Cheese", + "section": "Worknight Dinners", + "serves": "2\u20133", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "2 leeks, finely sliced", + "2 tablespoons olive oil", + "200g plain flour", + "3 free-range eggs", + "300ml milk", + "200g feta cheese, crumbled", + "250g cherry tomatoes on the vine", + "1 \u00d7 290g jar sliced artichoke hearts, drained", + "15g fresh dill, roughly chopped", + "Lemon-dressed spinach salad, to serve (see page 30)" + ], + "method": [ + "Preheat the oven to 210\u00b0C fan/230\u00b0C/gas 8. While it\u2019s heating, slice the leeks, tip them into a metal roasting tin along with the oil, mix well, then pop them into the oven to roast while you get on with the batter.", + "Meanwhile, put the flour into a bowl. Whisk the eggs and milk together, pour this over the flour and whisk until smooth, then stir in the crumbled feta cheese.", + "Once the oven has come to temperature, remove the tin of leeks, give them a good stir, then pour the batter evenly over the top. Scatter over the tomatoes, their vines and the artichokes, then return to the oven and cook for 25\u201330 minutes, until the bake is well risen and golden brown.", + "Serve hot, scattered with the dill, with the lemon-dressed spinach salad alongside." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Quick Cook Cauliflower Curry With Peas & Spinach", + "section": "Worknight Dinners", + "serves": "2\u20133", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "2 teaspoons mustard seeds", + "2 teaspoons fennel seeds", + "2 teaspoon cumin seeds", + "2 teaspoon nigella (black onion) seeds", + "1 cauliflower, cut into small florets", + "Leaves from the cauliflower, finely chopped", + "220g cherry tomatoes, halved", + "1 red onion, sliced into 8", + "2 cloves of garlic, crushed", + "5cm fresh ginger, grated", + "1 tablespoon oil", + "1 teaspoon sea salt flakes", + "200g frozen peas", + "80g spinach, roughly chopped", + "1 \u00d7 400g tin of coconut milk", + "1 lime, juice only", + "A handful of fresh coriander, roughly chopped", + "Rice or flatbreads" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Bash the mustard, fennel, cumin and nigella seeds in a pestle and mortar and then tip them into a roasting tin with everything except the spinach and coconut milk. (Use a a roasting tin large enough to hold all the vegetables in a single layer.) Transfer the tin to the oven to roast for 20 minutes.", + "Stir through the chopped spinach and coconut milk and let everything cook for a further 10 minutes until the cauliflower is cooked through.", + "Season with the lime juice, then taste and adjust the salt as needed (I think this dish can take a lot of salt, but then I am a salt fiend). Scatter everything with fresh coriander before serving hot, with rice or flatbreads." + ], + "notes": [ + "NOTE: Be sure to cut the cauliflower into small florets so that it cooks through in 30 minutes." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Crispy Baked Gnocchi With Leeks, Rainbow Chard & Cream", + "section": "Worknight Dinners", + "serves": "3\u20134", + "prep": "10 minutes", + "cook": "20 minutes", + "ingredients": [ + "2 leeks, sliced into \u00bd cm half moons", + "200g rainbow or Swiss chard, roughly sliced", + "500g gnocchi", + "250ml double cream", + "2 heaped teaspoons Dijon mustard", + "1 teaspoon sea salt flakes", + "Freshly ground black pepper", + "125g soft goat\u2019s cheese log, crumbled", + "50g panko breadcrumbs", + "1 tablespoon olive oil" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Tip the leeks, sliced chard and gnocchi into a large bowl, pour a kettleful of boiling water over them and leave to stand for 2 minutes. Drain really well, then tip the veg and gnocchi into a roasting tin large enough to sit everything in a single layer.", + "Stir through the double cream and Dijon mustard and season with the sea salt and freshly ground black pepper. Scatter over the goat\u2019s cheese, then the panko breadcrumbs and drizzle with the olive oil.", + "Transfer to the oven and bake for 15\u201320 minutes, until the top is golden brown and crisp. Serve hot." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Baked Gnocchi With Crispy Ham Hock & Peas", + "section": "Family Favourites", + "serves": "4 generously", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "500g gnocchi", + "400g frozen peas", + "300g cr\u00e8me fra\u00eeche", + "1 tablespoon Dijon mustard", + "\u00bd teaspoon sea salt flakes (optional)", + "Freshly ground black pepper", + "180g shredded free-range ham hock", + "\u00bd lemon, juice only", + "A handful of flat-leaf parsley leaves, finely chopped" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Put the gnocchi into a large bowl and pour over a kettleful of boiling water. Let it stand for 2 minutes, then drain well and tip the gnocchi into a roasting tin along with the peas, cr\u00e8me fra\u00eeche, mustard, salt (if using) and freshly ground black pepper.", + "Mix everything well in the tin, then scatter the shredded ham hock evenly all over. Grind over a little more black pepper, then transfer to the oven and bake for 25 minutes, until the ham is nicely crisped.", + "Squeeze over the lemon juice, scatter over the flat-leaf parsley and serve hot." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Quick Chicken, Leek & Chorizo Pie", + "section": "Family Favourites", + "serves": "4", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "2 leeks, very finely sliced", + "4 small free-range chicken breasts, cut into large chunks", + "120g chorizo, diced", + "300g cr\u00e8me fra\u00eeche", + "\u00bd a juicy lemon, zest and juice", + "1 teaspoon sea salt flakes (optional)", + "Freshly ground black pepper", + "1 free-range egg, beaten", + "1 \u00d7 320g ready-rolled puff pastry sheet" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients.", + "Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, cr\u00e8me fraiche, lemon zest and juice, salt (if using) and a good grind of black pepper. Give everything a good mix, then brush the edges of the roasting tin with a little beaten egg and lay the pastry on top.", + "Use your thumbs or a fork to press the edges of the pastry against the edges of the tin \u2013 don\u2019t worry about any overhang, it\u2019ll just mean there\u2019s more to eat later. Brush with the beaten egg, then cut a cross in the middle for steam to escape. You can add cut shapes from the excess pastry and stick them on top with a little beaten egg, if you\u2019re feeling artistic.", + "Transfer to the oven and bake for 25\u201330 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot.", + "CHANGE IT UP: This pie is also excellent without chorizo, as leeks pack in so much flavour. Consider adding a couple of teaspoons of Dijon mustard instead." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Crispy Baked Cod With Herby Broccoli, Peas & Beans", + "section": "Family Favourites", + "serves": "2 adults + 2 children", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "300g Tenderstem broccoli", + "300g frozen peas", + "2 courgettes, cut into \u00bdcm half moons", + "2 tablespoons olive oil", + "1 teaspoon sea salt (optional)", + "Freshly ground black pepper", + "4 cod fillets", + "4 teaspoons green pesto", + "4 heaped tablespoons panko or white breadcrumbs", + "1 \u00d7 400g tin of butter beans, drained and rinsed", + "\u00bd a lemon, zest and juice", + "A large bunch of fresh basil leaves, finely chopped" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Pop the Tenderstem into a bowl, tip a kettleful of boiling water over it and leave to sit for 2 minutes, then drain well. (If the stems are very thick, halve them lengthways.) If using ordinary broccoli, skip this step.", + "Mix the broccoli, frozen peas and courgettes in a large roasting tin along with 1\u00bd tablespoons of the olive oil, the sea salt (if using) and a good grind of black pepper. I like to add the butter beans at the end, to just warm through in the residual heat of the roasting tin, but if you\u2019d prefer them piping hot, stick them in now.", + "Lay the cod fillets over the vegetables, spread each with 1 teaspoon of pesto, scatter over the breadcrumbs, then drizzle with the remaining \u00bd tablespoon of olive oil. Grind over some black pepper, then transfer to the oven and roast for 20\u201325 minutes (20 if your cod fillets are quite thin, 25 if they are a little thicker).", + "Once cooked, stir in the butter beans (if you haven\u2019t already), lemon zest, juice and fresh basil and serve hot." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Summer Sausage Traybake With Long-Stem Broccoli & Cherry Tomatoes", + "section": "Family Favourites", + "serves": "2 adults + 2 children", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "250g Tenderstem broccoli", + "500g courgettes, cut into \u00bdcm slices", + "300g cherry tomatoes on the vine", + "1 red onion, finely sliced", + "1\u00bd tablespoons olive oil", + "2 cloves of garlic, crushed", + "2\u20133 sprigs of fresh rosemary", + "1 teaspoon sea salt flakes (optional)", + "1 teaspoon chilli flakes (optional: leave out for children)", + "8\u201312 free-range chipolata sausages", + "1 lemon, juice only" + ], + "method": [ + "Preheat the oven to 210\u00b0C fan/230\u00b0C/gas 8. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. If using ordinary broccoli, skip this step.", + "Tip everything into a roasting tin large enough to hold it all in a single layer, and mix well. Make sure the sausages are on top, then transfer to the oven and bake for 30 minutes.", + "If your oven heats unevenly, turn the roasting tin after about 20 minutes so the sausages brown evenly.", + "Squeeze a little lemon juice and sea salt over the vegetables to taste and serve hot." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Quick Meatball Pizza With Cherry Tomatoes & Mozzarella", + "section": "Family Favourites", + "serves": "4", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "400g free-range minced beef, lamb or pork", + "1 teaspoon sea salt (optional)", + "1 shallot, roughly chopped", + "2 teaspoons nigella (black onion) seeds", + "1 \u00d7 320g ready-rolled puff pastry sheet", + "3 tablespoons chopped tinned tomatoes", + "1 clove of garlic, crushed", + "100g cherry tomatoes, halved", + "100g broccoli, cut into small florets (can be Tenderstem)", + "1 \u00d7 150g ball of mozzarella cheese, torn", + "Fresh basil leaves, to serve" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the minced meat, \u00bd teaspoon of salt (if using), shallot and half the nigella seeds into a food processor, and blitz until mixed. (Alternatively, finely chop the shallot and mix in a bowl.)", + "Roll the minced meat into 18 or so small walnut-sized meatballs, or get little hands to help you with this. It\u2019s easier with damp hands, so keep a bowl of water nearby.", + "Unroll the puff pastry into a roasting tin or on to a large baking sheet, leaving it on the paper that it comes wrapped in. Mix the tinned tomatoes with the crushed garlic, remaining nigella seeds and another \u00bd teaspoon of salt (if using), and spread this all over the pastry, leaving a 1\u00bd cm border around the edges.", + "Dot the meatballs all over the pizza, then arrange the cherry tomatoes and broccoli in between. Scatter everything with the mozzarella, then transfer to the oven and bake for 25\u201330 minutes, until the edges are golden brown and crisp and the meatballs cooked through. Scatter over the basil and serve hot." + ], + "notes": [ + "NOTE: Don\u2019t panic if it looks like you can\u2019t possibly fit all the veg and mozzarella on top of the tart as you assemble, everything shrinks on cooking." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Spiced Sweet Potato Curry With Peas & Coconut Milk", + "section": "Family Favourites", + "serves": "2 adults + 2 children", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "500g sweet potatoes, peeled and cut into 1cm cubes", + "4 banana shallots, peeled and quartered", + "2 teaspoons ground cumin", + "1 teaspoon ground coriander", + "\u00bd teaspoon ground turmeric", + "2 tablespoons oil", + "1 teaspoon sea salt flakes (optional)", + "1 \u00d7 400g tin of coconut milk", + "300ml boiling water", + "150g frozen peas, defrosted", + "100g red lentils", + "1\u20132 limes, juice only", + "A handful of fresh coriander, chopped" + ], + "method": [ + "Preheat the oven to 210\u00b0C fan/230\u00b0C/gas 8. Put everything into the roasting tin, except the coconut milk, water, peas and lentils. Mix, then roast for 5 minutes. Add the coconut milk, water, peas and lentils, stir well and cook for a further 25 minutes, until the potatoes are cooked through.", + "Be careful opening the oven, as this dish will release quite a lot of steam. Once cooked, taste and adjust with lime juice and salt as needed, scatter over the fresh coriander and serve hot with rice or flatbreads.", + "CHANGE IT UP: For adults, add 1 teaspoon of chilli powder when you roast the sweet potatoes, or finely chopped fresh red chilli at the end." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Roasted Broccoli & Bacon Conchiglie Bake With Lemon Cr\u00e8me Fra\u00eeche", + "section": "Family Favourites", + "serves": "2 adults + 2 children", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "300g conchiglie or other favourite pasta shape", + "1 large head of broccoli, chopped into small bits (the size of rough granola)", + "160g free-range bacon lardons", + "A few sprigs of fresh thyme", + "3 tablespoons olive oil", + "400g cr\u00e8me fra\u00eeche", + "100g spinach, roughly chopped", + "\u00bd a lemon, juice only", + "1 teaspoon sea salt (optional)", + "30g parmesan cheese, grated", + "40g panko or fresh white breadcrumbs" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Cook the conchiglie in boiling salted water for 10 minutes, then drain. While the pasta is cooking, tip the broccoli, bacon and thyme into a large roasting tin, mix with 1 tablespoon of the olive oil, then transfer to the oven and roast for 10 minutes while the pasta cooks.", + "Stir the cooked, drained pasta through the roasted broccoli and bacon, along with another tablespoon of oil, the cr\u00e8me fra\u00eeche, spinach, lemon juice and sea salt (if using).", + "Scatter the dish with the parmesan and breadcrumbs, drizzle with the remaining tablespoon of oil, then bake for a further 15\u201320 minutes, until the top is golden brown and crunchy. Serve hot." + ], + "notes": [ + "MAKE IT VEGGIE: Consider substituting the bacon with a jar of sliced artichokes, drained and chopped into slightly smaller bits, and use vegetarian parmesan." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Simple Roasted Pepper Orzotto", + "section": "Family Favourites", + "serves": "2 adults + 2 children", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "300g orzo", + "600ml vegetable stock", + "3 peppers (red, yellow, orange), finely sliced", + "1 red onion, finely chopped", + "2\u20133 sprigs of fresh rosemary, leaves finely chopped", + "1 teaspoon sea salt flakes (optional)", + "2 tablespoons olive oil", + "1 lemon, zest and juice", + "Freshly ground black pepper", + "A handful of flaked toasted almonds", + "A handful of fresh basil leaves, torn" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the orzo and stock into a roasting tin. On your chopping board (or in a bowl if not quite enough room) mix the peppers and onion with the rosemary, sea salt (if using) and 1 tablespoon of olive oil, then scatter this in an even layer over the orzo and stock.", + "Transfer to the oven and cook for 25 minutes, until the peppers are lightly roasted and the orzo is cooked through.", + "Stir in the lemon juice and zest, another tablespoon of olive oil and a good grind of black pepper, then taste and check the seasoning: you may wish to add more salt or lemon juice. Scatter with the flaked toasted almonds and fresh basil before serving.", + "CHANGE IT UP: If you aren\u2019t vegan, you can add a handful of crumbled feta or goat\u2019s cheese to the dish, but it\u2019s lovely as it is." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Quick Cook Cauliflower Cheese With Cr\u00e8me Fra\u00eeche, Mustard & Kale", + "section": "Family Favourites", + "serves": "2", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "1 large cauliflower, cut into small florets", + "Stems and leaves from the cauliflower, roughly chopped", + "250g chopped kale", + "400g cr\u00e8me fra\u00eeche", + "1 free-range egg", + "3 heaped teaspoons Dijon mustard", + "80g cheddar cheese, grated", + "1 teaspoon sea salt flakes (optional)", + "200g feta cheese, crumbled", + "50g panko or white breadcrumbs", + "Freshly ground black pepper", + "1 tablespoon olive oil", + "Toasted baguette slices, to serve" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Pop the cauliflower florets, stems, leaves and kale in a large bowl, and pour over a kettleful of boiling water. Let it stand for 2 minutes, then drain the veg really well. Tip everything into a roasting tin large enough to hold the veg in a single layer.", + "While the cauliflower is blanching, mix the cr\u00e8me fra\u00eeche, egg, Dijon mustard, cheddar cheese and sea salt (if using) together. Stir this through the veg in the roasting tin, then top with the crumbled feta, breadcrumbs and freshly ground black pepper. Drizzle with the olive oil, then transfer to the oven and roast for 25 minutes, until golden brown and crisp on top.", + "Let it sit for 5 minutes, then serve hot with some toasted baguette slices on the side.", + "CHANGE IT UP: If you\u2019re all out of kale, use finely chopped spring greens or cavolo nero instead. And if you\u2019re not veggie, you could add a handful of chopped chorizo, pancetta or free-range bacon lardons to the topping." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "All-In-One Nigella-Spiced Whole Tomato Dhal", + "section": "Family Favourites", + "serves": "4", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "400g cherry tomatoes on the vine", + "140g red lentils, rinsed", + "3 teaspoons nigella (black onion) seeds", + "500ml boiling water", + "1 teaspoon sea salt flakes (optional)", + "1 onion, finely sliced", + "2 teaspoons ground cumin", + "1 teaspoon ground coriander", + "1 tablespoon olive or vegetable oil", + "1 lemon, juice only", + "Flatbreads or basmati rice to serve" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Tip the cherry tomatoes and their vines into a small lidded casserole dish or roasting tin (I separate these to make the vines easier to fish out at the end), then add the lentils, nigella seeds, boiling water and salt (if using). Prod with a spoon to make sure the vines are submerged in the water.", + "Dress the sliced onion with the ground cumin, coriander and oil, then scatter this over the tomato and lentil mixture. Cover with a lid or tightly scrunch a double layer of foil over the tin \u2013 you want a really good seal here, or the lentils won\u2019t cook \u2013 then transfer to the oven and cook for 30 minutes.", + "After 30 minutes, remove the vines, then give the dhal a good whisk. Add the lemon juice and salt to taste and serve with rice or flatbreads." + ], + "notes": [ + "NOTE: The dhal will thicken a lot as it cools down and can be made ahead and warmed up, in fact it\u2019s even better the next day." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Roasted Aubergine, Courgette & Macaroni Bake", + "section": "Family Favourites", + "serves": "3\u20134", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "1 aubergine, cut into 1cm cubes", + "1 courgette, cut into 1cm cubes", + "1 teaspoon sea salt flakes (optional)", + "3 tablespoons olive oil", + "300g macaroni", + "2 \u00d7 400g tins of chopped tomatoes", + "1 \u00d7 150g Boursin cheese, crumbled into small chunks", + "40g panko breadcrumbs" + ], + "method": [ + "Preheat the oven to 210\u00b0C fan/230\u00b0C/gas 8. Get a large pan of boiling salted water ready. Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes.", + "Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Reduce the oven temperature to 200\u00b0C fan/220\u00b0C/gas 7.", + "Scatter over the Boursin cheese, then the breadcrumbs. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15\u201320 minutes, until crisp and golden brown. Leave to sit for 5 minutes before serving." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Cinnamon-Spiced Aubergines With Feta Cheese, Olives & Herbed Bulgur Wheat", + "section": "Make Ahead Lunchboxes", + "serves": "3 lunchboxes", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "200g bulgur wheat, rinsed", + "400ml vegetable stock", + "100g green pitted olives", + "1 large aubergine, sliced into \u00bdcm half moons", + "1 red onion, thickly sliced", + "1 scant teaspoon ground cinnamon", + "\u00bd a nutmeg, grated", + "1 teaspoon sea salt flakes", + "2 tablespoons olive oil", + "25g flat-leaf parsley leaves, finely chopped", + "100g rocket, finely chopped", + "1 lemon, juice only, plus more if needed", + "1 tablespoon extra virgin olive oil", + "200g feta cheese, crumbled", + "1 pomegranate, seeds only" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. You will need two roasting tins for this dish: trust me I\u2019ve tried doing it all in just one tin, and the aubergines do not like it. Tip the bulgur wheat, vegetable stock and olives into a smaller roasting tin while you get on with slicing the aubergines and onion.", + "Mix the vegetables with the cinnamon, nutmeg, salt and olive oil in a second roasting tin, large enough to hold everything in a single layer. Transfer both roasting tins to the oven for 25 minutes, until the aubergines are crisp and cooked through and the bulgur wheat is fluffy, with all the stock absorbed.", + "Stir the greens, lemon juice and extra virgin olive oil through the bulgur wheat, then taste and adjust the salt and lemon juice as needed.", + "Let everything cool down, then transfer the bulgur wheat into lunchboxes, top with the roasted aubergines and scatter the feta cheese and pomegranate seeds over the top. Refrigerate until needed." + ], + "notes": [ + "MAKE IT VEGAN: Leave out the feta cheese at the end and add a tin of drained, rinsed chickpeas with the aubergines at step 2 for some added protein." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Quick Cook Broccoli, Gruy\u00e8re & Parma Ham Quiche", + "section": "Make Ahead Lunchboxes", + "serves": "4\u20136 lunchboxes", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "320g ready-rolled puff pastry sheet", + "350g broccoli, cut into small florets", + "1 red onion, roughly chopped", + "100g cr\u00e8me fra\u00eeche", + "4 free-range eggs", + "75g gruy\u00e8re cheese, grated", + "A pinch of sea salt flakes", + "Freshly ground black pepper", + "8 fresh sage leaves", + "140g Parma ham" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Lay the puff pastry, leaving it on the paper that it comes wrapped in, in a roasting tin or baking dish, small enough that the pastry comes up the 4 sides of the dish to form a shallow \u2018cup\u2019 for the rest of the ingredients. Don\u2019t worry about the overhang, it\u2019ll crisp up.", + "Scatter the broccoli florets and red onion over the pastry. Whisk the cr\u00e8me fra\u00eeche, eggs and grated cheese together with a pinch of salt and freshly ground black pepper and pour this all over the vegetables.", + "Scatter over the sage leaves, lay the Parma ham over the top, then transfer the quiche to the oven and bake for 25 minutes, until the pastry is golden brown and the filling just set.", + "Let the quiche cool down a little before slicing and serving. It\u2019s excellent hot or cold." + ], + "notes": [ + "MAKE IT VEGGIE: Leave out the Parma ham, add a few more sage leaves, substitute the gruy\u00e8re with cheddar, and grate a little more cheddar over the top of the quiche before baking. (I would think about adding a few sliced mushrooms, but that\u2019s because I add mushrooms to everything.)" + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Lightly Roasted Chickpea, Halloumi & Red Onion Salad With Coriander & Giant Cous Cous", + "section": "Make Ahead Lunchboxes", + "serves": "2\u20133 lunchboxes", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "200g wholewheat giant cous cous", + "400ml vegetable stock", + "250g halloumi, cut into 1cm chunks", + "1 \u00d7 400g tin of chickpeas, drained and rinsed", + "1 red onion, finely sliced", + "1 tablespoon olive oil", + "1 teaspoon smoked paprika", + "1 tablespoon extra virgin olive oil", + "1 tablespoon lemon juice", + "100g spinach, roughly chopped", + "15g coriander, roughly chopped", + "Sea salt flakes, to taste" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the cous cous and vegetable stock into a medium-sized roasting tin. Toss the halloumi, chickpeas and red onion with the olive oil and paprika and scatter this all over the cous cous.", + "Transfer the tin to the oven and bake for 25\u201330 minutes, until the halloumi is golden brown and the cous cous is cooked through.", + "Stir through the extra virgin olive oil, lemon juice and greens, then taste and adjust the seasoning as required.", + "Divide between lunchboxes and refrigerate until needed. Best eaten at room temperature." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Roasted Fig, Chicory & Hazelnut Lunchbox Salad", + "section": "Make Ahead Lunchboxes", + "serves": "2 lunchboxes", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "2 heads of chicory, halved if small, quartered if big", + "4 figs, halved", + "40g blanched hazelnuts", + "1 red onion, roughly sliced", + "2 free-range chicken breasts", + "2 tablespoons olive oil", + "1 teaspoon sea salt", + "Freshly ground black pepper", + "A good drizzle of honey", + "2 mini rosemary focaccias, torn into rough pieces", + "100g rocket", + "1 lemon, juice only", + "1 tablespoon extra virgin olive oil", + "A pinch of sea salt", + "Freshly ground black pepper" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the chicory, figs, hazelnuts, onion and chicken breasts into a roasting tin large enough to hold everything in a single layer. Mix gently with 1 tablespoon of the olive oil, the sea salt and freshly ground black pepper, then drizzle with the honey.", + "Scatter the bread over the top, then transfer the tin to the oven and cook for 25\u201330 minutes, until the chicken is cooked through. Meanwhile, whisk the lemon juice, extra virgin olive oil, salt and pepper for the dressing together.", + "Let the chicken and vegetables cool down, then slice the chicken. Divide the rocket between 2 lunchboxes, top evenly with the vegetables and sliced chicken, then refrigerate, along with the dressing, in a couple of little pots or jars. Pop the toasted focaccia into 2 airtight bags or containers to keep it crisp and mix everything together just before you eat." + ], + "notes": [ + "MAKE IT VEGGIE: Substitute the chicken with 250g goat\u2019s cheese with a rind, cut into thick slices and baked along with the figs." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Giant Cous Cous With Chorizo, Artichokes, Spinach & Lemon", + "section": "Make Ahead Lunchboxes", + "serves": "3 lunchboxes", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "200g wholewheat giant cous cous", + "400ml vegetable stock", + "200g jarred artichokes, drained", + "1 red onion, roughly sliced", + "80\u2013100g diced chorizo, finely chopped", + "150g spinach, finely chopped", + "1 lemon, zest and juice", + "Sea salt flakes", + "Freshly ground black pepper" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the cous cous, stock, jarred artichokes and onion into a roasting tin, and scatter over the chopped chorizo. Cover the tin tightly with foil, then transfer to the oven and bake for 20\u201325 minutes.", + "Once cooked, stir through the spinach and the lemon zest and juice. (You shouldn\u2019t need to add extra oil, as there\u2019s enough released by the chorizo and artichokes.) Taste and season with the sea salt and black pepper as needed.", + "Let everything cool down before dividing into lunchboxes. Refrigerate until needed." + ], + "notes": [ + "MAKE IT VEGAN: Leave out the chorizo and add 1 heaped teaspoon of smoked paprika. Dress with 1 big tablespoon of oil from the artichoke jar once it\u2019s finished cooking and serve with a freshly sliced avocado (don\u2019t slice it until you\u2019re ready to eat, or it will discolour)." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Tikka-Spiced Paneer Salad With Chickpeas, Mint & Naan Croutons", + "section": "Make Ahead Lunchboxes", + "serves": "4 generous lunchboxes", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "2 \u00d7 225g packets of paneer, cut or broken into 2\u00bdcm chunks", + "1 \u00d7 400g tin of chickpeas, drained and rinsed", + "1 red onion, roughly sliced", + "1 clove of garlic, finely grated", + "2\u00bd cm fresh ginger, grated", + "1 teaspoon ground turmeric", + "1 teaspoon ground cumin", + "\u00bd teaspoon mild chilli powder", + "1 teaspoon smoked paprika", + "1 teaspoon sea salt flakes", + "50g natural yogurt", + "2 tablespoons olive oil", + "2 naan breads, cut or torn into 2\u00bdcm pieces", + "1 bag of watercress (85-100g), roughly chopped", + "A large handful of fresh mint leaves, roughly chopped", + "1 lemon, juice only", + "1 tablespoon olive oil", + "Natural yogurt" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the paneer chunks into a large roasting tin along with the chickpeas, red onion, garlic, ginger, spices, salt, yogurt and 1 tablespoon of olive oil, and mix really well until everything is evenly coated.", + "Toss the naan bread pieces with the remaining 1 tablespoon of olive oil and pop these into a separate baking tray or tin.", + "Transfer the tins to the oven and roast for 25\u201330 minutes, until the naan bread is crisp and the paneer is just charring at the edges.", + "Let the roasted paneer cool down, then stir through the chopped watercress and mint along with the lemon juice and oil. Taste and adjust the salt as needed.", + "Pack the yogurt and crispy naan croutons separately and stir the croutons through the salad just before eating with the yogurt.", + "CHANGE IT UP: If you aren\u2019t veggie, you can adapt this salad really easily using 500g of chopped chicken breast instead of the paneer." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Mini Artichoke Tarts With Mushrooms & Dill", + "section": "Make Ahead Lunchboxes", + "serves": "4 lunchboxes", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "1 \u00d7 320g ready-rolled vegan puff pastry sheet", + "2 teaspoons mustard", + "200g chestnut mushrooms, finely sliced", + "1 \u00d7 240g jarred sliced artichokes drained, halved to \u00bd cm thick", + "1 lemon, juice only", + "A few sprigs of fresh dill, roughly chopped", + "Sea salt flakes" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Line a baking tray with greaseproof paper, then cut the pastry into 8 pieces and space them evenly on the tray. Spread a little mustard over each pastry square, leaving a 1cm border.", + "Arrange the mushrooms on top of the mustard on each tart \u2013 don\u2019t panic if looks like there\u2019s an absolute mountain of mushrooms on each one \u2013 they\u2019ll shrink so much on cooking. Arrange the sliced artichokes on top like little spooning penguins, then transfer to the oven and roast for 25 minutes, until golden brown. (There\u2019s enough oil on the artichokes that you don\u2019t need to add extra oil to the mushrooms.)", + "Once cooked, squeeze the lemon juice over the artichokes, then scatter each tart with dill and a pinch of sea salt before serving, or cool and refrigerate until needed." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Honey Roast Butternut Squash Salad With Chickpeas, Goat\u2019S Cheese & Rocket", + "section": "Make Ahead Lunchboxes", + "serves": "4 lunchboxes", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "1kg butternut squash, peeled and cut into 1cm cubes (or use ready-cubed squash, and cut the cubes smaller)", + "1 \u00d7 400g tin of chickpeas, rinsed and drained", + "1 red onion, roughly sliced", + "2 cloves of garlic, crushed", + "1 tablespoon olive oil", + "1 heaped teaspoon ground cumin", + "1 teaspoon sea salt flakes", + "1 tablespoon honey", + "1 lemon, juice only", + "1 tablespoon extra virgin olive oil", + "Freshly ground black pepper", + "100g rocket, roughly chopped", + "125g goat\u2019s cheese, crumbled" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Tip the squash, chickpeas and onion into a roasting tin large enough for everything to sit in a single layer (you may want to use the shelf that comes fitted in the oven). Mix through the crushed garlic, olive oil, cumin and sea salt, drizzle over the honey, then transfer to the oven and roast for 30 minutes.", + "Meanwhile, whisk the lemon juice, extra virgin olive oil and black pepper together.", + "Once the squash is cooked, stir through the dressing and the rocket and top with the crumbled goat\u2019s cheese.", + "CARB IT UP: For a carbed-up salad, pop 200g bulgur wheat or orzo into the tin along with 400ml vegetable stock. Dress the veg in another bowl or tin before scattering it over the grains and stock, then bake as above. Taste and adjust the olive oil, lemon juice and salt at the end to account for the extra ingredients." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Orzo Giardiniera: Baked Orzo With Courgette, Chilli & Lemon", + "section": "Make Ahead Lunchboxes", + "serves": "2\u20133 lunchboxes", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "200g orzo", + "2 large courgettes, grated", + "1 tablespoon olive oil", + "400ml vegetable stock", + "100g spinach, chopped", + "1 lemon, juice only", + "1 red chilli, deseeded and finely chopped", + "50g toasted pine nuts" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the orzo into a roasting tin and scatter over the grated courgettes. Pour over the oil and vegetable stock, transfer to the oven and bake for 20\u201325 minutes.", + "Once the orzo is cooked, stir through the spinach and lemon juice, then top with the red chilli and toasted pine nuts.", + "If you\u2019re making this ahead for lunchboxes, consider adding a handful of halved fresh cherry tomatoes. The dish reheats well in the microwave." + ], + "notes": [ + "MAKE IT VEGGIE: You can scatter over some crumbled feta cheese for a vegetarian version." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Roasted Halloumi & Bulgur Wheat Salad With Avocado, Mango & Coriander", + "section": "Make Ahead Lunchboxes", + "serves": "3 generous lunchboxes", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "200g bulgur wheat, rinsed", + "400ml vegetable stock", + "1 red onion, roughly sliced", + "250g halloumi, cut into 1\u00bd cm chunks", + "1 tablespoon extra virgin olive oil", + "1 lime, juice only (use 2 if it\u2019s not very juicy)", + "A big handful of fresh coriander, roughly chopped", + "A couple of handfuls of spinach, roughly chopped", + "1 firm mango, finely sliced", + "Freshly ground black pepper", + "1 small firm avocado per serving" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Mix the bulgur wheat and vegetable stock in a roasting tin, then top with the red onion and halloumi. Transfer to the oven and roast for 25 minutes, until the halloumi is golden brown and crisp on top.", + "Stir through the extra virgin olive oil, lime juice, coriander, spinach, mango and freshly ground black pepper. Taste and adjust the seasoning as needed, then pack into lunchboxes. Take the avocado with you and slice it into the salad after you\u2019ve warmed it up and just before you eat it." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Thyme Roasted Ricotta With Vine Tomatoes, Baby Aubergines & Red Onion", + "section": "Date Night", + "serves": "2", + "prep": "10 minutes", + "cook": "20 minutes", + "ingredients": [ + "5 baby aubergines, cut into thirds (or ordinary aubergines, halved and very finely sliced)", + "250g cherry tomatoes on the vine", + "1 red onion, roughly chopped", + "2 tablespoons olive oil", + "1 teaspoon sea salt flakes", + "7\u20138 sprigs of fresh thyme", + "2\u20133 sprigs of fresh rosemary", + "5\u20136 fresh sage leaves", + "1 \u00d7 250g whole ricotta", + "1 tablespoon extra virgin olive oil", + "\u00bd a lemon, zest and juice", + "Good sliced focaccia or olive bread, to serve" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Mix the aubergines, tomatoes, their vines and the onion in a roasting tin with 1 tablespoon of the oil, the sea salt and half the herbs. Move the vegetables to leave space for the ricotta in the centre, then upend the ricotta from its tub into the gap.", + "Drizzle the ricotta with the remaining oil, scatter everything including the ricotta with the rest of the herbs and another pinch of salt, then transfer to the oven and bake for 20 minutes. Meanwhile, whisk the extra virgin olive oil and lemon zest and juice together.", + "After 20 minutes, the vegetables should be cooked through and nicely charred. Take the tin out of the oven, dress everything with the oil and lemon mixture, scatter a good pinch of salt over everything and serve with some really good focaccia or olive bread." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Creamy Baked Gnocchi With Dolcelatte, Figs & Hazelnut", + "section": "Date Night", + "serves": "2", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "400g gnocchi", + "2 heaped tablespoons cr\u00e8me fra\u00eeche (about 100g)", + "1 teaspoon sea salt", + "Freshly ground black pepper", + "150g dolcelatte, roughly torn", + "4 figs, quartered", + "Runny honey", + "40g hazelnuts, roughly chopped", + "85g watercress", + "1 tablespoon lemon juice", + "\u00bd tablespoon extra virgin olive oil" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Put the gnocchi into a large bowl, pour over a kettleful of boiling water and leave it to sit for 2 minutes.", + "Drain the gnocchi well, tip it into a roasting tin large enough to hold it all snugly in a single layer, then stir through the cr\u00e8me fra\u00eeche. Season with salt and some freshly ground black pepper.", + "Scatter over the torn dolcelatte and quartered figs, then squeeze the barest drop of honey on to each fig quarter: it\u2019ll improve the flavour no end. (If you don\u2019t have a squeezy bottle, use a spoon to put tiny drops on instead.) Scatter with the hazelnuts, then transfer to the oven and bake for 30 minutes.", + "Once the gnocchi has had 30 minutes, dress the watercress with the lemon juice and extra virgin olive oil. Scatter a few watercress leaves over the top of the gnocchi just before serving and serve the rest of the salad alongside." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Scallop, Leek & Chorizo Gratin", + "section": "Date Night", + "serves": "2 generously", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "1 large or 2 small leeks, halved and finely sliced", + "1 teaspoon sea salt flakes", + "Freshly ground black pepper", + "300g scallops, sliced in half if very large", + "75g chorizo, finely chopped", + "250ml double cream", + "A big handful (about 10g) of fresh flat-leaf parsley leaves, finely chopped", + "50g panko breadcrumbs", + "30g grated parmesan", + "\u00bd a lemon, zest only", + "1 tablespoon olive oil", + "Really good bread and butter, to serve (think fresh baguette or sourdough)" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Pop the sliced leeks into a bowl and pour over a kettleful of boiling water. Leave them to sit for 2 minutes, then drain well and tip into a medium-sized roasting tin or ceramic lasagne dish. Season with the sea salt and a good grind of black pepper.", + "Arrange the scallops over the leeks, then scatter over the chorizo and pour the double cream evenly over everything.", + "Mix the finely chopped parsley with the panko breadcrumbs, parmesan and lemon zest, then scatter this over the dish. Drizzle over the olive oil, then transfer to the oven to bake for 20\u201325 minutes, until the topping is golden brown and crunchy and the scallops cooked through.", + "Leave it to cool down for 5 minutes, before serving hot with the bread and butter." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Sage & Wild Mushroom Tart", + "section": "Date Night", + "serves": "2 generously", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "200g pine nuts", + "20g flat-leaf parsley", + "175ml water", + "15ml lemon juice", + "2 teaspoons sea salt flakes", + "1 tablespoon olive oil, plus more for the tin and the filo", + "4 sheets of filo pastry (check the packet to ensure it is vegan)", + "200g chestnut mushrooms, halved", + "100g wild mushrooms, halved if large", + "10 sage leaves, finely chopped", + "2 sprigs of rosemary, leaves finely chopped", + "1 lemon, juice only", + "Sea salt flakes", + "A little finely chopped flat-leaf parsley leaves", + "Freshly ground black pepper" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Blitz the pine nuts, parsley, water, lemon juice and 1 teaspoon of sea salt flakes in a high-speed blender until you have a thick, smooth green paste. It should look like very thick green hummus. Set aside.", + "Oil and line a 24\u201325cm pie dish or small roasting tin with baking paper. Lay over a sheet of filo pastry, brush it with oil, then lay another on it at a 90\u00b0 angle. You\u2019ll have a lot of overhang, but don\u2019t worry about this yet. Repeat, so you have 4 layers of oiled pastry, then fold the overhang back to form the tart edges, scrumpling it a little if you wish.", + "Spread the pine nut mixture over the pastry base. Toss the mushrooms with the chopped sage, rosemary, oil and another teaspoon of sea salt, then scatter them evenly over the tart. Transfer to the oven and bake for 25 minutes, until the pastry is golden brown.", + "Squeeze over the lemon juice, scatter over a pinch of sea salt flakes and a little flat-leaf parsley, grind over a generous amount of black pepper, and serve with a light lemon-dressed spinach salad (see page 30)." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Pistachio Crusted Lamb With Roasted Herbed Veg", + "section": "Date Night", + "serves": "2", + "prep": "10 minutes", + "cook": "20\u201330 minutes", + "ingredients": [ + "150g baby carrots, halved lengthways", + "200g baby courgettes, halved lengthways", + "1 \u00d7 400g tin of haricot beans, drained and rinsed", + "1 tablespoon olive oil", + "2 teaspoons sea salt flakes", + "Freshly ground black pepper", + "1 \u00d7 approx. 350g French-trimmed rack of lamb", + "2 teaspoons Dijon mustard", + "40g pistachio nuts, fairly finely chopped", + "1 small bunch of fresh mint, leaves finely chopped", + "\u00bd a lemon, juice only", + "1 tablespoon extra virgin olive oil" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the vegetables, beans, olive oil, 1 teaspoon of sea salt and a good grind of black pepper into a roasting tin and mix well.", + "Rub the rack of lamb with the remaining teaspoon of sea salt, then lay it on top of the vegetables and spread the top and sides with the mustard. Scatter the pistachios evenly over the top and gently press them down.", + "Transfer the tin to the oven and cook for 20\u201330 minutes depending on whether you prefer lamb rare or well done (I like 25 minutes).", + "Remove the tin from the oven, and put the lamb on to a board to rest for 10 minutes. This is really important for the texture, so don\u2019t skip it. Meanwhile, dress the vegetables with the mint, lemon juice and extra virgin olive oil, then taste and adjust the seasoning as needed.", + "Once the lamb has rested, use a sharp knife to slice it into neat medallions (do this at a slight angle to cut between the bones) and arrange them over the vegetables in the tin. Pour any juices from the chopping board over the lamb, then serve immediately." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Vietnamese-Style Fish With Turmeric, Spring Onions & Dill", + "section": "Date Night", + "serves": "2", + "prep": "10 minutes", + "cook": "20 minutes", + "ingredients": [ + "300g pak choi, quartered", + "5 spring onions, cut diagonally into 1cm slices", + "1\u00bd tablespoons oil", + "1 teaspoon ground turmeric", + "1\u00bd tablespoons fish sauce", + "A pinch of sea salt", + "1 clove of garlic, crushed", + "1cm fresh ginger, grated", + "300g hake, cod or other firm white-fleshed fish", + "25g fresh dill, chopped", + "2 tablespoons lime juice", + "1 tablespoon water", + "\u00bd teaspoon caster sugar", + "A handful of fresh coriander, roughly chopped", + "1 red chilli, finely sliced", + "A handful of unsalted peanuts, roughly chopped", + "Cooked vermicelli noodles or rice" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the pak choi and spring onions into a roasting tin large enough to hold the veg and the fish in a single layer, and mix with \u00bd tablespoon of the oil.", + "Mix the remaining 1 tablespoon of oil with the turmeric, \u00bd tablespoon of the fish sauce, a pinch of sea salt, the garlic and ginger and use this mixture to coat the fish. Gently lay the fish over the vegetables and pour any extra mixture over the veg.", + "Scatter the dill thickly over the fish, then transfer to the oven and bake for 20 minutes, until the fish is just cooked through.", + "While the fish and veg is cooking, mix the lime juice, remaining 1 tablespoon fish sauce, the water and sugar together. Pour the dressing over the cooked fish and vegetables, scatter everything with the coriander, chilli and peanuts and serve with vermicelli rice noodles or rice." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Pomegranate Duck With Walnuts & Rainbow Tabbouleh", + "section": "Date Night", + "serves": "2 generously", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "100g bulgur wheat, rinsed", + "200ml vegetable or chicken stock", + "2\u00bd cm fresh ginger, grated", + "1 fresh beetroot, peeled and grated", + "Beetroot stems and leaves, finely chopped", + "1 leek, finely sliced", + "1 tablespoon olive oil", + "2 duck breasts, skin removed", + "1 teaspoon sea salt flakes", + "60g walnuts, finely chopped", + "2 tablespoons pomegranate molasses, plus more to serve", + "25g fresh flat-leaf parsley leaves, finely chopped (reserve some to serve)", + "1 pomegranate, seeds only", + "1 \u00d7 100g bag of spinach, roughly chopped", + "25g fresh mint leaves, finely chopped (reserve a few small leaves to serve)", + "1 lime, zest and juice", + "1 tablespoon extra virgin olive oil" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the bulgur, stock and ginger into a medium-sized roasting tin, then scatter over the grated beetroot, the chopped stems and leaves and the sliced leek. Drizzle with the olive oil.", + "Season the duck breasts all over with the sea salt and pop them into the tin on top of the leeks. Stir the walnuts, pomegranate molasses and 1 tablespoon of the parsley together, then pat this mixture evenly over both.", + "Transfer to the oven and cook for 25\u201330 minutes, until the duck is cooked through to your liking.", + "Remove the duck from the tin and let it rest on a board for at least 5 minutes (this is really important for texture) while you stir half the pomegranate seeds, the rest of the parsley, the spinach, mint, lime zest and juice and extra virgin olive oil through the bulgur. Taste and adjust the salt and lime juice as needed.", + "To plate, slice the duck breasts and arrange them over the tabbouleh. Scatter with the remaining pomegranate seeds and the reserved parsley and mint before serving, along with a drizzle of pomegranate molasses." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Pine Nut Crusted Salmon With Shallots & Puy Lentils", + "section": "Date Night", + "serves": "2", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "4 banana/long pointy shallots, peeled and halved lengthways if small, quartered if big", + "1 tablespoon olive oil", + "1 teaspoon sea salt", + "2 really nice salmon fillets", + "2 teaspoons Dijon mustard", + "25g pine nuts, fairly finely chopped", + "A handful of flat-leaf parsley leaves, finely chopped", + "1 \u00d7 250g vac-pac of cooked Puy lentils", + "1 bag of watercress (around 80g), roughly chopped", + "1 tablespoon extra virgin olive oil", + "1 lemon, juice only", + "2 tablespoons single cream (optional)", + "Freshly ground black pepper" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Mix the shallots with the olive oil and sea salt in a roasting tin, making sure the shallots are arranged cut sides facing upwards, then put the salmon steaks alongside.", + "Spread the top of the salmon fillets with the mustard. Mix the chopped pine nuts and parsley together (I sometimes just do this on the chopping board), then press the mixture over the mustard.", + "Transfer the tin to the oven and cook for 20\u201325 minutes, until the salmon is just cooked through (thicker pieces will take 25 minutes, thinner 20).", + "Remove the salmon fillets from the tin, then mix the Puy lentils, watercress, extra virgin olive oil and half the lemon juice through the shallots. Stir in the single cream, if using, then taste and adjust the lemon juice, salt and pepper as needed. Serve alongside the salmon." + ], + "notes": [ + "NOTE: This is a dish where it\u2019s worth thinking about warming your plates through. See the note on plating on page 218." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Rosemary & Hazelnut Roasted Cod With Tomatoes & Herbed Spelt", + "section": "Date Night", + "serves": "2", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "150g quick cook farro or quick cook spelt", + "350ml boiling vegetable stock", + "300g cherry tomatoes on the vine", + "4 shallots, halved", + "40g hazelnuts, finely chopped", + "2 sprigs of fresh rosemary, leaves finely chopped", + "30g unsalted butter, softened", + "1 teaspoon sea salt", + "2 large thick cod fillets", + "150g jarred artichokes, oil drained and reserved", + "100g rocket, roughly chopped", + "1 lemon, juice only" + ], + "method": [ + "Preheat the oven to 160\u00b0C fan/180\u00b0C/gas 4. Tip the farro or spelt and stock into a large roasting tin, then lay over the cherry tomatoes with their vines and the halved shallots.", + "Mix the hazelnuts, rosemary, softened butter and sea salt (use less sea salt if using salted butter) and spread this mixture gently over the cod fillets. Place them on top of the vegetables in the tin, cover the tin tightly with foil, then transfer to the oven and cook for 25 minutes, until the spelt is cooked but al dente and the fish is cooked through.", + "Remove the cod fillets from the tin and stir the artichokes, rocket and lemon juice into the spelt. Add a little extra oil from the jarred artichokes if needed, then taste and adjust the seasoning. Serve alongside the cod." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Asparagus, Pomegranate & Pine Nut Tarts", + "section": "Date Night", + "serves": "2", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "1 \u00d7 320g ready-rolled vegan puff pastry sheet", + "3 heaped tablespoons vegan green pesto", + "125g asparagus spears (often sold as \u2018asparagus tips\u2019)", + "\u00bd tablespoon olive oil", + "\u00bd teaspoon sea salt flakes", + "4 tablespoons chopped pine nuts", + "\u00bd a pomegranate, seeds only", + "\u00bd a lemon, juice only", + "Lemon-dressed spinach salad (see page 30)" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Cut 2 rectangles of puff pastry the right length and width to hold your asparagus spears with a 1\u00bd cm border on each side, as here. (You will have a fair bit of leftover pastry, see the note below for ideas on what to do with it.)", + "Spread your 2 pastry rectangles with the vegan pesto, leaving that 1\u00bd cm border, then lay the asparagus over the top. Brush the spears with the olive oil, scatter over the sea salt, then cover thickly with a blanket of chopped pine nuts.", + "Transfer to the oven and bake for 25 minutes, until the pastry is golden brown and risen. Scatter over the pomegranate seeds, squeeze over the lemon juice and serve with the spinach salad alongside." + ], + "notes": [ + "NOTE: Things to do with leftover puff pastry: cut into small rectangles, roll up with chopped dark chocolate inside and bake as mini pain au chocolat. Cut into small squares, add a spoonful of jam, then pinch together for jam puffs. Or follow Laura Goodman\u2019s recipe for lime pickle cheese straws from her fabulous book Carbs." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Roasted Nectarines With Goat\u2019S Cheese, Almonds, Watercress & Croutons", + "section": "Feed a Crowd", + "serves": "4 as a starter", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "4 just-under to just-ripe nectarines, quartered", + "100g whole blanched almonds", + "2 sprigs of fresh rosemary, leaves finely chopped", + "1 tablespoon honey", + "150g rosemary focaccia, torn into chunks", + "1 tablespoon olive oil", + "100g watercress", + "125g goat\u2019s cheese log with a rind, sliced", + "1 tablespoon extra virgin olive oil", + "2 tablespoons honey", + "1 tablespoon balsamic vinegar" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the nectarines and almonds into a large roasting tin. Scatter over the rosemary, drizzle over the honey, then cover with the torn focaccia. Drizzle the olive oil over the focaccia, then transfer to the oven and roast for 25\u201330 minutes, until the bread is toasted and the nectarines are cooked through.", + "Meanwhile, whisk the extra virgin olive oil, honey and balsamic together for the dressing.", + "If serving in the tin, gently stir the watercress and dressing through the salad and top with the goat\u2019s cheese before serving.", + "If you\u2019re making a plated starter, divide the watercress between 4 plates, then arrange the nectarines and focaccia over them. Add the goat\u2019s cheese and the almonds, then drizzle the dressing over before serving warm." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Baked Feta Cheese With Figs, Pine Nuts & Basil", + "section": "Feed a Crowd", + "serves": "4 as a starter, or as part of a spread", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "2 \u00d7 200g blocks of feta cheese", + "8 figs, halved", + "1 tablespoon olive oil", + "2 tablespoons honey", + "Freshly ground black pepper", + "50g pine nuts", + "\u00bd lemon, zest and juice (use 1 lemon if your lemon isn\u2019t very juicy)", + "1 tablespoon extra virgin olive oil", + "20g fresh basil, leaves finely sliced", + "Good crusty bread or sourdough, to serve" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Cut each block of feta in half, then pop the pieces into a roasting tin with the figs surrounding them. Drizzle everything with the olive oil and honey, add a good grind of pepper, throw over the pine nuts, then transfer to the oven and roast for 20\u201325 minutes, until the figs have softened.", + "Just before the traybake is ready, mix the lemon zest, juice, extra virgin olive oil and basil. Pour it over the figs and feta as soon as they come out of the oven, then serve hot with good crusty bread on the side." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Rosemary & Garlic Roasted Lamb With Artichokes & Olives", + "section": "Feed a Crowd", + "serves": "4", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "350g cherry tomatoes on the vine", + "1 \u00d7 290g jar of artichokes, drained, plus 1 tablespoon oil from the jar", + "165g pitted black olives", + "8 free-range lamb loin chops (allow 150\u2013200g lamb per person)", + "2\u20133 sprigs of fresh rosemary leaves, finely chopped", + "2 cloves of garlic, crushed", + "1 teaspoon sea salt flakes", + "1 \u00d7 400g tin of cannellini beans, drained and rinsed", + "1 lemon, juice only", + "A handful of fresh basil or flat-leaf parsley, chopped" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the cherry tomatoes with their vines, the artichokes and olives into a roasting tin. Rub the lamb chops with the artichoke oil, then scatter them with the rosemary, crushed garlic and a pinch of salt before nestling them in the tin along with the artichokes and olives.", + "Transfer to the oven and bake for 20 minutes for lamb that is blushing pink. If your steaks are quite thick, leave them in for a little longer, just under 25 minutes.", + "Stir the cannellini beans and lemon juice through the tomatoes and olives. Leave the steaks to rest for 5 minutes before scattering over the basil or parsley and serving hot.", + "CHANGE IT UP: Think your guests won\u2019t like lamb? Follow the recipe above but with chicken breasts, leaving them in the oven for 25\u201330 minutes, until cooked through." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Sesame & Thyme Roasted Cauliflower Pilaf With Feta Cheese & Watercress", + "section": "Feed a Crowd", + "serves": "4 as a side", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "200g bulgur wheat, rinsed", + "400ml hot vegetable stock", + "1 red onion, roughly sliced", + "2\u00bd cm fresh ginger, grated", + "Leaves from the cauliflower, roughly chopped", + "1 large cauliflower, cut into small florets", + "1 tablespoon olive oil", + "2 heaped tablespoons za\u2019atar", + "2 cloves of garlic, crushed", + "1 lemon, zest and juice", + "1 tablespoon extra virgin olive oil", + "1 bag of watercress (85\u2013100g), roughly chopped", + "100g feta cheese", + "5 radishes, finely sliced" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Tip the bulgur wheat, stock, onion, ginger and cauliflower leaves into a roasting tin and stir, making sure the bulgur is covered with the liquid. On your chopping board, rub the cauliflower with the oil, za\u2019atar and crushed garlic, then scatter it over the bulgur wheat.", + "Transfer the tin to the oven and bake for 20\u201325 minutes, until the cauliflower is charred and just cooked through. Remove from the oven and stir through the lemon juice, extra virgin olive oil and watercress. Top with the feta cheese and radishes and serve hot.", + "CHANGE IT UP: You can easily veganise this dish by leaving out the feta cheese and adding a good handful of toasted almonds. (If you aren\u2019t vegan, you can still add extra almonds.)" + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Sichuan Peppered Pork Chops With Apples & Cabbage", + "section": "Feed a Crowd", + "serves": "4", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "1 large sweetheart cabbage, quartered, then cut into \u00bd cm slices", + "4 apples, each cut into 8", + "4 teaspoons Sichuan peppercorns", + "2 teaspoons sea salt flakes", + "2 tablespoons sesame oil", + "20g unsalted butter, sliced", + "4 \u00d7 200g free-range pork chops (about 1\u00bd cm thick)", + "2 cloves of garlic, crushed", + "1 lemon, juice only", + "Hot basmati rice, to serve" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Mix the sweetheart cabbage, apples and 1 teaspoon of Sichuan peppercorns, 1 teaspoon of sea salt and 1 tablespoon of sesame oil in a roasting tin, and dot with the sliced butter. Transfer to the oven and roast for 10 minutes.", + "Meanwhile, get your pork chops and rub them with the rest of the Sichuan peppercorns, the crushed garlic, another teaspoon of sea salt flakes and another tablespoon of sesame oil.", + "Once the cabbage has had 10 minutes, reduce the oven temperature to 180\u00b0C fan/200\u00b0C/ gas 6, remove the tin from the oven, lay the pork chops over the top and return it to the oven for a further 20 minutes, until the chops are just cooked through.", + "Squeeze the lemon juice over the pork and veg and taste a bit of cabbage to assess if you need a pinch more sea salt. Let it rest for 5 minutes, then serve the chops hot, with the apples and cabbage alongside. This is lovely with buttery white rice.", + "NOTES: You can use ordinary white cabbage if you can\u2019t find sweetheart. If you\u2019re using salted butter, don\u2019t add salt with the apples at step 1." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Roasted Halloumi With Aubergines, Tomatoes & Pine Nuts", + "section": "Feed a Crowd", + "serves": "4", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "400g cherry tomatoes on the vine, halved", + "2 medium aubergines, cut into 1cm half moons", + "400\u2013500g halloumi, cut into 1cm slices", + "7\u20138 sprigs of fresh oregano, leaves only", + "2 tablespoons olive oil", + "1 teaspoon chilli flakes", + "2 cloves of garlic, crushed", + "40g pine nuts", + "100g rocket, roughly chopped", + "1 lemon, juice only" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Tip everything except the pine nuts, rocket and lemon juice into a roasting tin and mix well with your hands. Use a tin large enough to have the aubergines all in a single layer. Now arrange the ingredients so the halloumi sits on top.", + "Transfer to the oven and roast for 20 minutes, then scatter the pine nuts on top before roasting for a further 10 minutes until the halloumi is golden brown and the aubergines are cooked through.", + "Stir through the rocket and lemon juice and serve hot.", + "SERVE WITH: This is lovely with a pile of warm flatbreads and some yogurt." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Tandoori-Style Salmon With Spiced, Roasted Sweet Potatoes, Tomatoes & Red Onion", + "section": "Feed a Crowd", + "serves": "4", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "3 cloves of garlic, grated", + "4cm fresh ginger, grated", + "75g natural yogurt", + "1 lemon, zest only", + "2 scant teaspoons ground cumin", + "1 scant teaspoon ground turmeric", + "1 teaspoon smoked paprika", + "\u00bd teaspoon mild chilli powder", + "A large pinch of sea salt flakes", + "4 salmon fillets", + "Natural yogurt, to serve", + "650g sweet potatoes, peeled and cut into 1cm cubes", + "2 tablespoons vegetable oil", + "1 teaspoon ground cumin", + "1 teaspoon sea salt flakes", + "400g cherry tomatoes on the vine", + "1 red onion, roughly sliced" + ], + "method": [ + "Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. (This can be marinated in the fridge if you are preparing this ahead.)", + "When ready to cook, preheat the oven to 210\u00b0C fan/230\u00b0C/gas 8. Tip the cubed sweet potatoes into a roasting tin large enough to hold everything in a single layer, mix them with the oil, cumin and salt, then transfer to the oven and roast for 10 minutes.", + "Once the sweet potatoes have had 10 minutes, tip the cherry tomatoes, their vines and the sliced onion into the tin, and mix well. Use a wooden spoon to make 4 spaces for the salmon fillets and gently pop them into the tin. Reduce the oven temperature to 180\u00b0C fan/200\u00b0C/gas 6, then return the tin to the oven for a final 20 minutes.", + "Serve the salmon and vegetables with the natural yogurt alongside." + ], + "notes": [ + "MAKE IT VEGGIE: Leave out the fish. Tear up large chunks of shop-bought paneer into roughly 5cm pieces, marinating them as above, and stir through some lime-dressed chopped spinach at the end." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Spiced Lamb Meatballs With Sumac Roasted Cauliflower & Pomegranate", + "section": "Feed a Crowd", + "serves": "4", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "400g minced, free-range lamb", + "1 small onion, roughly chopped", + "1 teaspoon mild chilli powder", + "1 teaspoon ground coriander", + "1 teaspoon ground cumin", + "1 teaspoon sea salt flakes", + "1 free-range egg", + "2 heaped teaspoons gram (chickpea) flour (optional)", + "15g fresh mint leaves", + "1 large cauliflower, cut into medium-sized florets plus the leaves", + "3 heaped teaspoons sumac", + "2 teaspoons ground cumin", + "1 teaspoon sea salt flakes", + "1 tablespoon olive oil", + "1 lemon, zest and juice", + "1 tablespoon extra virgin olive oil", + "1 pomegranate, seeds only", + "A handful flat-leaf parsley leaves, chopped", + "1 tablespoon pomegranate molasses (optional)" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip all the meatball ingredients into a food processor and blitz briefly until everything comes together evenly.", + "Tip the cauliflower, leaves, spices, salt and oil into a large roasting tin and mix until everything is evenly spiced.", + "With damp hands (I keep a bowl of water nearby), take walnut-sized pieces of the lamb mix and roll them into small meatballs. Dot them among the cauliflower pieces as you go \u2013 you should have about 20\u201322.", + "Transfer to the oven and roast for 25 minutes, until the tops of the meatballs are evenly coloured and the cauliflower is cooked through. Whisk the lemon zest, juice and extra virgin olive oil together, drizzle this over the traybake, then scatter over the pomegranate seeds and parsley. Drizzle over the pomegranate molasses (if using) and serve the traybake hot." + ], + "notes": [ + "NOTE: If you already have some gram or chickpea flour in the cupboard, it adds a really silky texture to the finished meatballs, but don\u2019t worry if you don\u2019t have any in, as they\u2019re still gorgeous." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Charred Tenderstem With Black Beans, Avocado & Peanuts", + "section": "Feed a Crowd", + "serves": "4 as a side", + "prep": "10 minutes", + "cook": "20 minutes", + "ingredients": [ + "400g Tenderstem broccoli", + "1 \u00d7 400g tin of black beans, drained and rinsed", + "1 red onion, roughly sliced", + "2 cloves of garlic, crushed", + "1 scant teaspoon chipotle chilli flakes", + "1 tablespoon olive oil", + "1 teaspoon sea salt", + "2 limes, zest and juice", + "1 tablespoon extra virgin olive oil", + "2 avocados, peeled and sliced", + "A large handful of salted peanuts, finely chopped" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Put the Tenderstem into a bowl and pour over a kettleful of boiling water. Let it sit for a minute, then drain it really well, pat it dry with a tea towel and tip it into a roasting tin. (This blanching stage might seem like a minor faff, but it massively improves the texture of the broccoli when it\u2019s roasted.)", + "Tip in the black beans and red onion, then mix through the crushed garlic, chilli flakes and olive oil, making sure to work plenty of oil into the ends of the broccoli, as that\u2019ll help it to crisp up. Scatter over the sea salt, then transfer to the oven and roast for 15\u201320 minutes, until the broccoli is nicely charred.", + "Meanwhile, whisk the lime zest, juice and extra virgin olive oil together.", + "Once the broccoli is cooked, stir through the dressing along with the sliced avocados and chopped peanuts. Taste and adjust the lime juice if needed (there should be enough salt from the peanuts). Serve immediately.", + "CHANGE IT UP: For a weeknight meal for two, stir through roughly chopped lamb\u2019s lettuce or watercress and serve with brown rice." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Masala Roasted Corn With Quick Coriander Chutney", + "section": "Feed a Crowd", + "serves": "4", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "8 half-sized corn on the cob, or 4 full-sized", + "2 red onions, quartered", + "1 \u00d7 400g tin of chickpeas, drained and rinsed", + "4 cloves of garlic, crushed", + "2 tablespoons olive oil", + "2 teaspoons ground cumin", + "2 teaspoons ground coriander", + "2 teaspoons smoked paprika", + "1 teaspoon mild chilli powder", + "2 teaspoons sea salt flakes", + "50g coriander, finely chopped", + "100g coconut or natural yogurt", + "1 lemon, juice only", + "1 teaspoon sea salt flakes" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the corn, onions and chickpeas into a roasting tin and mix well with the garlic, oil, spices and salt. Transfer to the oven and roast for 30 minutes.", + "Meanwhile, stir the coriander, yogurt, lemon juice and sea salt together for the chutney. It\u2019ll be a really thick paste, so let it down by stirring in 1 tablespoon of water at a time, until you have a thick but pourable consistency. Taste and adjust the lemon and salt as needed.", + "Once the corn is cooked, give it a moment to cool down, then take each cob and stand it upright on a chopping board. Slice the kernels off, then return them to the tin and stir through the rest of the roasted ingredients. Serve with the chutney alongside." + ], + "notes": [ + "NOTE: You won\u2019t get the same texture from roasting a drained tin of sweetcorn, which is why it\u2019s best to roast the cobs whole, then get the kernels off." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Spiced Roast Chicken With Peppers, Aubergine & Onion", + "section": "Feed a Crowd", + "serves": "4", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "1 large aubergine, cut into 1\u00bd cm cubes", + "2 red peppers, cut into 1cm slices", + "1 yellow pepper, cut into 1cm slices", + "1 red onion, roughly sliced", + "4 vine tomatoes, quartered", + "3 cloves of garlic", + "4 heaped teaspoons ras-el-hanout", + "2 tablespoons olive oil", + "1 teaspoon sea salt flakes", + "4 free-range chicken breasts (halved if very large)", + "A handful of fresh coriander, chopped", + "Natural yogurt", + "Cous cous or flatbreads" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the aubergine, peppers, onion, tomatoes and garlic into a large roasting tin along with 2 teaspoons of the ras-el-hanout, 1 tablespoon of olive oil and the sea salt flakes. Mix really well with your hands.", + "Arrange the chicken breasts over the vegetables and drizzle the other tablespoon of oil over them, followed by a good pinch of salt and the remaining ras-el-hanout. Transfer to the oven and roast for 25\u201330 minutes, until the chicken is cooked through.", + "Serve scattered with the fresh coriander, with yogurt on the side along with a pile of flatbreads or buttery cous cous." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Roast Sweet Potato With Oregano, Feta Cheese & Charred Lemon", + "section": "Feed a Crowd", + "serves": "4\u20136 as a side", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "750g sweet potato, peeled and cut into \u00bd cm half moons", + "2\u00bd tablespoons olive oil", + "\u00bd teaspoon sea salt", + "1 bulb of garlic, skin on, halved", + "1 lemon, cut into wedges", + "400g feta cheese, roughly broken into large pieces", + "8\u20139 sprigs of fresh oregano, leaves only", + "2\u20133 sprigs of fresh rosemary", + "Freshly ground black pepper", + "Natural yogurt, to serve" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Mix the sweet potatoes, 2 tablespoons of the olive oil and the sea salt in a roasting tin large enough to hold everything in a single layer. (Use 2 tins if your largest one is too small.)", + "Put the halved garlic and lemon wedges into the tin and scatter over the feta pieces, followed by the herbs. Drizzle the cheese and garlic with the remaining oil, give everything a good grind of black pepper, then transfer to the oven and roast for 30 minutes.", + "Serve hot, squeezing out the roasted lemons to \u2018dress\u2019 the dish. This is nice with a spoonful of cold yogurt." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Breakfast Tart With Pancetta, Eggs & Asparagus", + "section": "Weekend Cooking", + "serves": "4", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "1 \u00d7 320g ready-rolled puff pastry sheet", + "2 teaspoons Dijon mustard", + "95g thinly sliced pancetta or streaky bacon", + "200g asparagus spears", + "5 spring onions, finely sliced", + "4 free-range eggs", + "Freshly ground black pepper" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Lay out the puff pastry on a baking sheet, leaving it on the paper that it came in, and spread it with the mustard, leaving a 1\u00bd cm border around the edges.", + "Lay the pancetta or bacon over the tart from side to side, leaving about a 2\u00bd cm gap between the slices, then lay the asparagus over them. Scatter the spring onions around the edges of the veg and bacon as it\u2019ll help prevent the eggs going everywhere later. Transfer the tart to the oven and bake for 15 minutes.", + "After 15 minutes, remove the tray from the oven and crack the eggs over the tart. Season them well with freshly ground black pepper, then return to the oven and bake for a further 10\u201315 minutes, until the eggs are cooked to your liking. Serve hot." + ], + "notes": [ + "NOTE: The fresher the eggs you use here, the more likely they are to behave when you crack them over the tart: the whites will stay together in a neat egg shape." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Breakfast Pancake With Berries & Lemon Butter", + "section": "Weekend Cooking", + "serves": "4", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "50g unsalted butter", + "250g ricotta or cottage cheese", + "4 free-range eggs", + "200ml milk", + "50g caster sugar", + "150g plain flour", + "1\u00bd teaspoons baking powder", + "Big handfuls of raspberries, blueberries & blackberries (frozen is fine here)", + "Icing sugar, to dust", + "100g softened unsalted butter", + "30g icing sugar", + "1 tablespoon lemon juice", + "\u00bd a lemon, zest and juice" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Put the butter into the roasting tin and pop the tin into the oven for the butter to melt.", + "Beat the ricotta or cottage cheese, eggs, milk and sugar together, then pour in the melted butter from the tin. Stir through the flour and baking powder until smooth, then pour the batter into the hot buttery roasting tin.", + "Scatter over the berries, then return to the oven to bake for 25\u201330 minutes, until golden brown and well risen.", + "Meanwhile, beat the softened butter, icing sugar, lemon zest and juice together.", + "Dust the pancake with the icing sugar, then cut into slices and serve hot with the lemon butter alongside." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Baked Eggs With Asparagus Soldiers", + "section": "Weekend Cooking", + "serves": "1", + "prep": "5 minutes", + "cook": "15 minutes", + "ingredients": [ + "2 heaped tablespoons cr\u00e8me fra\u00eeche", + "1 medium-sized mushroom, finely chopped", + "\u00bd spring onion, finely chopped", + "Sea salt flakes and freshly ground black pepper", + "1 free-range egg", + "5\u20136 asparagus spears", + "A tiny bit of olive oil", + "Freshly made buttered toast soldiers" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. You will need a small ramekin per egg. Put 1 heaped tablespoon of cr\u00e8me fra\u00eeche at the bottom of your ramekin, then top with the finely chopped mushroom, half the spring onion and a good pinch of salt and freshly ground black pepper.", + "Crack the egg in over the mushrooms, then gently top with another heaped tablespoon of cr\u00e8me fra\u00eeche and the remaining spring onion. Season with salt and pepper, then put the ramekin into a roasting tin.", + "Pop the asparagus spears in the tin alongside, dress them with the olive oil, salt and pepper, then transfer to the oven and bake for 12\u201315 minutes, until the egg is just set, but still dippable. (Cook for longer if you prefer your egg more set.)", + "Serve the egg and asparagus with buttered toast soldiers." + ], + "notes": [ + "NOTE: This is one of the few recipes where having a slightly differently temperatured oven will make a difference to the finished dish. I\u2019d recommend watching the egg from 10 minutes, giving it a prod, then returning to the oven if needed." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Weekend Breakfast Traybake", + "section": "Weekend Cooking", + "serves": "2\u20134 (depending how many eggs you want per person)", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "300g portobello mushrooms, halved", + "1 red onion, roughly chopped", + "300g cherry tomatoes on the vine", + "200g cooking chorizo, cut into 1\u00bd cm chunks (alternatively, use mini cooking chorizo)", + "1 tablespoon olive oil", + "160g spinach, roughly chopped", + "4 free-range eggs", + "Hot buttered toast, to serve" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Mix the mushrooms, red onion, cherry tomatoes with their vines, the cooking chorizo and the oil in a roasting tin large enough to hold everything in a single layer, then transfer to the oven and roast for 15 minutes.", + "After 15 minutes, reduce the oven temperature to 160\u00b0C fan/180\u00b0C/gas 4 and stir through the chopped spinach. Make 2 to 4 wells in the traybake, crack the eggs in, then return to the oven to cook for a further 7\u201312 minutes, until to your liking.", + "Serve with plenty of hot buttered toast." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Crisp Cheddar-Topped Bread Cobbler With Chilli Spiked Greens", + "section": "Weekend Cooking", + "serves": "4 generously", + "prep": "15 minutes", + "cook": "25 minutes", + "ingredients": [ + "1 sweetheart cabbage, halved, cored and cut into \u00bd cm slices", + "1 small head of broccoli, cut into small florets", + "1 small onion, roughly chopped", + "2 cloves of garlic, crushed", + "1 teaspoon chilli flakes", + "14 fresh sage leaves, half roughly chopped, the rest left whole", + "250ml vegetable stock (use 1 stock cube and 250ml water)", + "500g cr\u00e8me fra\u00eeche", + "2 heaped teaspoons Dijon mustard", + "2 free-range eggs", + "60g cheddar cheese, grated", + "1 heaped teaspoon sea salt flakes", + "250g good stale bread, cut into 1cm slices and buttered" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Mix the cabbage, broccoli, onion, garlic, chilli flakes and chopped sage leaves in a medium-sized deep roasting tin or lasagne dish, then pour over the stock.", + "Whisk the cr\u00e8me fra\u00eeche, mustard, eggs, half the grated cheese and the salt together, then spread half of this over the veg.", + "Thickly pave the tin with the sliced bread (I like to halve mine to look like cobblestones, see here), then pour the remaining cr\u00e8me fra\u00eeche and mustard mixture evenly over this. Use a big spoon to smooth and squash this so the bread is well covered. Scatter it with the remaining whole sage leaves and some grated cheddar cheese.", + "Transfer to the oven and bake for 25 minutes, until the top is golden brown and crisp, then serve hot. This is great heated through in the oven the next day too, if you have leftovers." + ], + "notes": [ + "NOTE: If your bread isn\u2019t very stale to start with, consider putting the slices into the preheating oven to dry out while you prepare the vegetables (if the bread is too fresh, it won\u2019t get as crisp)." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Scandi-Style Meatballs With Fennel, Beetroot & Dill", + "section": "Weekend Cooking", + "serves": "4", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "2 fennel bulbs, very finely sliced", + "3 medium beetroot, grated", + "1 \u00d7 400g tin of cannellini beans, drained and rinsed", + "2 cloves of garlic, minced", + "1 tablespoon olive oil", + "200ml chicken stock, made with 1 stock cube or little plastic tub, plus 300ml water", + "500g minced free-range pork", + "1 heaped teaspoon Dijon mustard", + "20g fresh dill, chopped, plus a handful to serve", + "\u00bd teaspoon fennel seeds", + "1 free-range egg", + "100ml soured cream, to serve" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Mix the fennel, beetroot, beans, garlic, oil and stock in a roasting tin large enough to hold the veg comfortably without over-crowding.", + "Blitz the minced pork, mustard, dill, fennel seeds and egg together, then form into 24 walnut-sized meatballs. Dot these over the beetroot mix, then transfer to the oven and roast for 25 minutes, until the meatballs are cooked through.", + "Stir the soured cream through the stew and scatter over the dill before serving." + ], + "notes": [ + "NOTE: It\u2019s quite useful to get a helper on this, so one of you can grate the beetroot and the other can make the meatballs. If you have a food processor with a grating attachment, definitely use that. Feta cheese is a non-Scandi addition, but if you have leftover meatballs the next day, I highly recommend scattering it all over them before re-baking at 180\u00b0C fan/200\u00b0C/gas 6 for 20 minutes." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "One Pot Peanut Chilli Chicken With Tomato Rice", + "section": "Weekend Cooking", + "serves": "4", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "200g basmati rice", + "300g cherry tomatoes on the vine", + "400ml boiling chicken stock", + "60g crunchy peanut butter", + "1 red chilli, finely chopped", + "1 tablespoon sesame oil", + "1 tablespoon dark soy sauce", + "1 lime, juice only", + "8 free-range, boneless, skinless chicken thighs", + "\u00bd tablespoon dark soy sauce", + "1 tablespoon lime juice", + "1 tablespoon sesame oil", + "A handful of peanuts", + "3 spring onions, finely sliced", + "25g fresh coriander, chopped" + ], + "method": [ + "Preheat the oven to 210\u00b0C fan/230\u00b0C/gas 8. Tip the rice into a lidded casserole dish or medium deep roasting tin, along with the tomatoes and their vines. Then pour over the boiling chicken stock.", + "Mix the peanut butter, red chilli, sesame oil, soy sauce and lime juice together. Lay the chicken thighs over the rice and tomatoes, pour the peanut butter mixture over and smooth it down, then cover with the lid or very tightly with foil (this is really important, as the rice needs a very tight seal to cook properly). Transfer to the oven and bake for 30 minutes.", + "Once the chicken is cooked and the peanut butter has formed a lovely golden crust, mix the soy, lime juice and sesame oil for the dressing. Pour it over the chicken and rice, scatter over the peanuts, spring onions and coriander and serve hot." + ], + "notes": [ + "NOTE: Don\u2019t try to use chicken thighs on the bone as they won\u2019t cook in half an hour." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Beetroot & Leek Gratin With Goat\u2019S Cheese & Hazelnuts", + "section": "Weekend Cooking", + "serves": "4", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "2 large leeks, finely sliced", + "2 bulbs of fennel, finely sliced", + "300g raw beetroot, grated (about 4)", + "2\u20133 sprigs of fresh rosemary, leaves roughly chopped", + "500g cr\u00e8me fra\u00eeche", + "1 teaspoon sea salt", + "Freshly ground black pepper", + "200g goat\u2019s cheese, sliced or crumbled", + "40g panko breadcrumbs", + "50g hazelnuts, roughly chopped", + "1 tablespoon olive oil", + "\u00bd a lemon, juice only" + ], + "method": [ + "Preheat the oven to 200\u00b0C fan/220\u00b0C/gas 7. Pop the sliced leeks and fennel into a large bowl and pour over a kettleful of boiling water. Leave to sit for 2 minutes, then drain and tip into a large roasting tin. Stir through the beetroot, rosemary, cr\u00e8me fra\u00eeche and salt.", + "Scatter over some freshly ground black pepper, then top with the goat\u2019s cheese, breadcrumbs and hazelnuts. Drizzle with the olive oil, then transfer to the oven and bake for 30 minutes.", + "The gratin will look alarmingly soupy when you take it out of the oven, but don\u2019t panic. Leave it to sit for 10 minutes and it\u2019ll settle down, then serve hot, with a good squeeze of lemon juice." + ], + "notes": [ + "NOTE: This gratin is fabulous made in advance and reheated, so it\u2019s a good recipe to make on the weekend for an easy side during the week." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Saffron Fish Stew With Fennel & Leeks", + "section": "Weekend Cooking", + "serves": "4", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "220g cherry tomatoes on the vine, halved", + "1 bulb of fennel, halved and very finely sliced", + "2 cloves of garlic, crushed", + "1 small leek, halved and finely sliced", + "2 strips of orange zest", + "1 bay leaf", + "A good pinch of saffron threads", + "500ml good fish stock", + "50ml olive oil", + "500g mixed fish fillets (think salmon, smoked haddock, cod, large raw prawns or monkfish if you are feeling fancy; fish can be ready-cubed as fish pie mix)", + "Sea salt flakes, to taste", + "1 lemon, juice only", + "Frondy fennel tops or a few sprigs of fresh dill, to serve (optional)", + "Crusty bread and butter, to serve" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip everything except the fish, salt, lemon juice, and fennel tops or dill into a small deep roasting tin or lidded casserole dish. Don\u2019t forget to include the tomato vines \u2013 as ever, they\u2019re your secret ingredient for maximising flavour. Cover the dish with tightly scrunched foil or a lid, then transfer to the oven and bake for 20 minutes.", + "If you haven\u2019t bought ready-cubed fish pie mix, cut your fish fillets into 2\u00bd cm pieces.", + "Once the broth has had 20 minutes, remove the tin or casserole dish from the oven, then use a wooden spoon to squash the tomatoes down. Add the mixed fish, then return the dish to the oven uncovered and cook for a further 7 or so minutes, until just cooked through. (The broth is so hot that the fish and prawns will cook very quickly.)", + "Fish out the tomato vines, taste and adjust the seasoning with salt and lemon juice as needed, scatter over the fennel tops or dill (if using) and serve immediately, with crusty bread and butter." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Pork, Juniper & Pink Peppercorn Meatballs With Leeks & Puy Lentils", + "section": "Weekend Cooking", + "serves": "2\u20133", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "3 leeks, halved and cut into 1cm half-moons", + "1 \u00d7 250g vac pack of cooked Puy lentils", + "1 tablespoon olive oil", + "1 teaspoon sea salt flakes", + "1 tablespoon juniper berries", + "1 tablespoon pink peppercorns", + "1 lemon, zest and juice", + "1 free-range egg, beaten", + "6 free-range pork sausages", + "1 tablespoon extra virgin olive oil", + "A handful of fresh flat-leaf parsley leaves, finely chopped" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the leeks and Puy lentils into a roasting tin with the olive oil and sea salt and mix well.", + "Grind the juniper and pink peppercorns to a rough powder, then add them to a bowl with the lemon zest and egg.", + "Squeeze the sausagemeat from the sausage casings into the bowl and mix well with your hands until everything is evenly incorporated. Take walnut-sized balls of the mixture (this is easier with wet hands) and form into meatballs, popping them into the roasting tin as you go. You should have about 18 meatballs by the end.", + "Transfer the tin to the oven and bake for 25\u201330 minutes, until the meatballs are golden and crisp on top.", + "Whisk the lemon juice, extra virgin olive oil and a pinch of sea salt together and dress the meatballs and lentils with it. Scatter with the parsley and a pinch more of the pink peppercorns if you like and serve hot." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Chocolate, Sage & Sea Salt Giant Cookie", + "section": "Sweets", + "serves": "depends how much cookie you eat \u2013 6 hungry, 8 moderate, 10 abstemious", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "225g soft light brown sugar", + "250g softened unsalted butter, plus more for the tin", + "10 fresh sage leaves, finely chopped, plus 4\u20135 left whole", + "2 medium free-range eggs", + "350g plain flour", + "\u00bd teaspoon baking powder", + "1 teaspoon sea salt flakes", + "100g dark chocolate chips (70% cocoa solids minimum)" + ], + "method": [ + "Preheat the oven to 160\u00b0C fan/180\u00b0C/gas 4 and butter and line a 26cm round pie dish or similarly volumed rectangular roasting tin with non-stick baking or greaseproof paper.", + "Beat the sugar, butter and chopped sage leaves together, then whisk in the eggs. Stir in the flour, baking powder and \u00bd teaspoon of sea salt flakes until evenly incorporated, then quickly stir through the chocolate chips.", + "Alternatively, put everything into a food processor except the chocolate chips and blitz quickly until smooth. Remove the blade, then stir the chips through.", + "Flatten the cookie dough into the prepared tin, then scatter over the remaining sage leaves and sea salt flakes. Transfer to the oven and bake for 20\u201325 minutes, until just firm on top \u2013 the inside should still be soft. (Check after 15 minutes if you\u2019ve used a very large roasting tin and the cookie dough has gone in thinly.)", + "Serve warm, ice cream optional. This reheats very well in slices." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Blackberry & Pistachio Cake", + "section": "Sweets", + "serves": "8", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "150g unsalted, shelled pistachios", + "170g softened unsalted butter, plus more for the tin", + "170g golden caster sugar", + "3 free-range eggs", + "30g self-raising flour", + "1 teaspoon baking powder", + "200g blackberries, halved if very large", + "Icing sugar, to dust" + ], + "method": [ + "Preheat the oven to 160\u00b0C fan/180\u00b0C/gas 4, and line and butter a 28 \u00d7 22cm roasting or baking tin with non-stick baking or greaseproof paper. Blitz the pistachios in a food processor, spice grinder or Nutribullet until very finely ground (but don\u2019t over-blitz, or they\u2019ll get oily).", + "Beat the butter and sugar together until smooth, then whisk in the eggs. Stir in the ground pistachios, flour and baking powder and mix briefly until combined.", + "Tip the cake batter into the prepared tin and dot with the blackberries. Transfer to the oven and bake for 25 minutes, until the cake is risen, firm to the touch, and a skewer inserted into a non-blackberry bit comes out clean. Do not panic if the cake has risen like a glossy quilted blanket to hide all your blackberries \u2013 this will particularly happen with small berries \u2013 they\u2019re still there and the cake will taste delicious.", + "Let the cake cool in the tin for 5 minutes before transferring it, with its paper, to a wire rack to cool down. Dust with icing sugar before serving.", + "CHANGE IT UP: For a gluten-free version of the cake, leave out the flour and increase the amount of ground pistachios by 20g, to 170g in total. Make sure your baking powder is gluten-free." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Pomegranate Yogurt Cake", + "section": "Sweets", + "serves": "8", + "prep": "10 minutes", + "cook": "20\u201325 minutes", + "ingredients": [ + "80ml olive oil", + "125g full-fat natural yogurt", + "60ml pomegranate molasses", + "2 large free-range eggs", + "90g soft dark brown sugar", + "\u00bd teaspoon ground cinnamon", + "200g self-raising flour", + "1 scant teaspoon baking powder", + "1 pomegranate, seeds only", + "3 heaped tablespoons icing sugar", + "\u00bd tablespoon water" + ], + "method": [ + "Preheat the oven to 160\u00b0C fan/180\u00b0C/gas 4. Whisk the olive oil, yogurt, pomegranate molasses and eggs together, then beat in the sugar. Stir in the cinnamon, flour and baking powder, then spoon into to an 28 \u00d7 22cm lined roasting or baking tin lined with non-stick baking or greaseproof paper.", + "Scatter over half the pomegranate seeds, then transfer to the oven and bake for 20\u201325 minutes, until a skewer inserted comes out clean. Let it cool in the tin for 5 minutes before transferring to a wire rack.", + "Mix the icing sugar and water together for the icing, then drizzle this all over the cooled cake. Scatter over the remaining pomegranate seeds before serving." + ], + "notes": [ + "NOTE: As this cake has fresh fruit in and on it, it\u2019s best eaten on the day you make it." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Salted Chocolate Peanut Brownies", + "section": "Sweets", + "serves": "12+", + "prep": "10 minutes", + "cook": "15\u201320 minutes", + "ingredients": [ + "170ml olive oil", + "250g soft dark brown sugar", + "100g dark chocolate, chopped (70% cocoa solids minimum)", + "85g plain flour", + "85g cocoa powder", + "140ml milk", + "4 free-range eggs", + "75g salted peanuts", + "50g crunchy peanut butter" + ], + "method": [ + "Preheat the oven to 160\u00b0C fan/180\u00b0C/gas 4, and oil and line a 30 \u00d7 37cm roasting or baking tin with non-stick baking or greaseproof paper. Melt the olive oil, dark brown sugar and chocolate together in a saucepan. Let it cool down for a minute, then whisk in the flour, cocoa, 100ml of the milk and all of the eggs until smooth.", + "Stir through three-quarters of the salted peanuts, then transfer to the lined tin. Beat the crunchy peanut butter with the remaining 40ml of milk \u2013 it should be the consistency of double cream \u2013 then drop spoonfuls over the chocolate batter and swirl them in with the wrong end of a teaspoon. Scatter over the remaining peanuts, then bake for 15\u201320 minutes until just set on top, but still a little soft inside.", + "Let the brownie cool in the tin, then cut into squares when cool enough to handle. This will keep well in an airtight box for up to a week \u2013 if you can resist that long." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Roasted Apricots With A Rosemary & Hazelnut Crumble", + "section": "Sweets", + "serves": "6", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "10 large apricots, halved", + "30g soft light brown sugar, plus 2 tablespoons", + "30g softened unsalted butter", + "30g oats", + "30g plain flour", + "30g hazelnuts, roughly chopped", + "2 sprigs of fresh rosemary, leaves finely chopped", + "Cr\u00e8me fra\u00eeche, Greek yogurt, clotted cream, double cream or ice cream, to serve" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Tip the apricots into a roasting tin or baking dish large enough to hold all the fruit in a single layer, then toss with the 2 tablespoons of soft light brown sugar and set aside while you sort out the crumble topping.", + "Beat the butter and 30g of sugar together until soft, then stir in the oats, flour, roughly chopped hazelnuts and rosemary. Work together with your fingers until you have a rough crumble texture, then scatter this over the apricots.", + "Transfer to the oven and roast for 25 minutes, until the crumble topping is golden brown and the apricots are cooked (they should yield when you prod them with a fork).", + "Serve hot, with any of the suggested accompaniments. Cold clotted cream is particularly nice, or Greek yogurt for breakfast the next day.", + "TIP: You can easily make this in advance, cool and refrigerate it, then warm it through in the oven for 10\u201315 minutes or so in an oven preheated to 150\u00b0C fan/170\u00b0C/gas 3 before serving." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Cinnamon Cherry Clafoutis", + "section": "Sweets", + "serves": "8", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "650g cherries, washed, stalks removed (think about using frozen out of season)", + "90g caster sugar", + "25g unsalted butter, melted, plus a bit more for the dish", + "2 large free-range eggs", + "75g plain flour", + "1 teaspoon ground cinnamon", + "300ml full-fat milk", + "1 lemon, zest only", + "20g demerara sugar", + "1 tablespoon icing sugar" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. You\u2019ll need a roasting tin or ceramic baking dish (round, oval, doesn\u2019t matter) just large enough to hold all the cherries in a single layer. Check, remove the cherries, butter the dish, then return the cherries to it.", + "Mix the caster sugar with the melted butter in a large bowl until just incorporated, then beat in the eggs. Add the flour and \u00bd teaspoon of cinnamon, whisk until smooth, then whisk in the milk and lemon zest. Pour this mixture over the cherries, then transfer to the top shelf of the oven and bake for 30 minutes, until the custard is just set and the edges are lightly brown and risen.", + "Meanwhile, mix the demerara sugar and the rest of the cinnamon together.", + "Once cooked, scatter the clafoutis with the cinnamon sugar, then let it cool for a good half an hour before serving warm. Sift over the icing sugar and serve with ice cream, cr\u00e8me fra\u00eeche or extra-thick double cream." + ], + "notes": [ + "NOTE: Some recipes for clafoutis call for the stones to be removed, but this is both time-consuming and unnecessary, as they add flavour as it cooks. Just warn your guests that there are stones in \u2018because it\u2019s authentic\u2019 and they can neatly line them up on the sides of their plates." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Pecan Chocolate Chip Banana Bread", + "section": "Sweets", + "serves": "8-10", + "prep": "10 minutes", + "cook": "20 minutes", + "ingredients": [ + "3 ripe-to-overripe bananas, mashed (about 300g when peeled)", + "75ml olive oil", + "80g soft dark brown sugar", + "2 clementines, zest and juice", + "250g self-raising flour", + "2 teaspoons baking powder", + "100g vegan dark chocolate (70% cocoa solids minimum) cut into small chunks", + "100g pecan nuts, roughly broken" + ], + "method": [ + "Preheat the oven to 160\u00b0C fan/180\u00b0C/gas 4, and line a medium roasting tin or baking dish with non-stick baking or greaseproof paper.", + "Whisk the mashed bananas with the olive oil, sugar and clementine zest and juice until fairly smooth, then stir in the flour and baking powder. When they just start to combine, stir through three-quarters of both the dark chocolate and the pecan nuts.", + "Smooth the batter into the prepared tin (don\u2019t worry, it should look pretty doughy), then scatter with the remaining dark chocolate and nuts. Transfer to the oven and bake for 20 minutes, until well risen and a cake tester or skewer inserted in a non-chocolatey area comes out clean.", + "Let it cool in the tin for 5 minutes before transferring to a wire rack. This is best eaten warm, but will keep in an airtight tin for a two or three days." + ], + "notes": [ + "NOTE: If you don\u2019t already have a preferred vegan dark chocolate, many good-quality dark chocolate bars with 70% or higher cocoa solids are vegan as they don\u2019t contain any milk \u2013 just check the label if unsure." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Gingerbread Pears", + "section": "Sweets", + "serves": "8", + "prep": "10 minutes", + "cook": "25\u201330 minutes", + "ingredients": [ + "60g unsalted butter, plus more for the tin", + "125g dark brown sugar, plus a few extra pinches", + "2\u00bd cm fresh ginger, grated", + "1 free-range egg", + "100ml milk", + "115g self-raising flour", + "1 teaspoon ground ginger", + "3 cardamom pods, seeds ground, pods discarded", + "\u00bd teaspoon baking powder", + "4 slim pears, halved", + "1 ball of stem ginger in syrup, roughly chopped" + ], + "method": [ + "Preheat the oven to 160\u00b0C fan/180\u00b0C/gas 4 and line and butter a 28 \u00d7 22cm roasting or baking tin with non-stick or greaseproof paper.", + "Beat the butter and sugar together until smooth, then whisk in the fresh ginger, egg and milk. Stir in the flour, ground ginger, ground cardamom and baking powder and mix briefly until combined.", + "Tip the gingerbread batter into the lined tin, then arrange the halved pears across the cake as shown here. Scatter a pinch of dark brown sugar and a few bits of chopped stem ginger over each pear, then transfer to the oven and bake for 25\u201330 minutes, until the cake is risen and firm to the touch.", + "Let the cake cool down in the tin for 5 minutes before transferring it, with its paper, to a wire rack to cool a little. Serve the gingerbread warm or at room temperature." + ], + "notes": [ + "NOTE: As it has fresh fruit in it, you\u2019ll have to store any leftover gingerbread in the fridge. Warm slices through briefly in the oven or microwave before serving." + ], + "vegetarian": false, + "vegan": false + }, + { + "title": "Apple Crumble Cake", + "section": "Sweets", + "serves": "8", + "prep": "10 minutes", + "cook": "30 minutes", + "ingredients": [ + "2 apples, cored and finely sliced", + "\u00bd a lemon, juice only", + "225g softened unsalted butter, plus more for the tin", + "225g soft light brown sugar", + "4 free-range eggs", + "225g self-raising flour", + "\u00bd teaspoon baking powder", + "1 teaspoon ground allspice", + "1 heaped teaspoon ground cinnamon", + "25g demerara sugar (use soft light brown sugar if you don\u2019t already have or won\u2019t regularly use demerara)", + "25g softened unsalted butter", + "25g plain flour", + "25g oats" + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6, and line and butter a 30 \u00d7 37cm roasting or baking tin with non-stick or greaseproof paper. Slice the apples and dress them with a little lemon juice to stop them going brown.", + "Beat the butter and sugar together until smooth, then whisk in the eggs, one by one. Gently stir in the flour, baking powder and spices until just combined.", + "Transfer the cake batter into the lined tin, and top with the sliced apples in a design of your choice. I like to make them slightly overlapping, as here.", + "Beat the demerara sugar and butter together, then stir in the flour and oats and work with your fingertips into a rough crumble. Scatter this over the cake, then transfer to the oven and bake for 30 minutes, until the topping is golden brown and a skewer inserted into the cake comes out clean.", + "Let the cake cool in the tin for 5 minutes before lifting it out with its paper on to a wire rack to cool down. Serve warm with cr\u00e8me fra\u00eeche, or at room temperature." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Caramelised Banana & Thyme Tarte Tatin", + "section": "Sweets", + "serves": "6 generously", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "1 \u00d7 320g ready-rolled vegan puff pastry sheet", + "70g dark brown sugar", + "3\u20135* just-ripe to underripe bananas, sliced into \u00bd cm coins", + "5\u20136 sprigs of fresh lemon thyme", + "Vegan vanilla or coconut ice cream, to serve", + "* The number you\u2019ll need will depend on the size of the bananas \u2013 buy 5, and eat the others if you don\u2019t need them for the tart." + ], + "method": [ + "Preheat the oven to 180\u00b0C fan/200\u00b0C/gas 6. Lay the pastry in a roasting tin (you can leave it on the baking paper that it comes wrapped in), ideally one just the right size for the pastry to start coming up the sides of the tin. Prick the base all over with a fork, then scatter over half the brown sugar, leaving a 1cm border around the edges.", + "Arrange the sliced banana coins on top as close together as you can (they\u2019ll shrink on cooking), then scatter thickly with the remaining dark brown sugar and the sprigs of lemon thyme.", + "Transfer the tart to the oven and bake for 25 minutes, until the pastry is crisp and golden brown. Don\u2019t panic if the tart has risen in the middle, just prod it with a fork until it subsides, then gently tip the tin from side to side so the caramel is evenly distributed. Let it cool down for 10 minutes \u2013 it\u2019ll help set the caramel for a crisp base \u2013 then serve with vegan ice cream on the side." + ], + "notes": [], + "vegetarian": false, + "vegan": false + }, + { + "title": "Coffee & Baileys Cake", + "section": "Sweets", + "serves": "10", + "prep": "10 minutes", + "cook": "25 minutes", + "ingredients": [ + "175g unsalted butter, plus more for the tin", + "160g soft light brown sugar", + "3 free-range eggs", + "175g self-raising flour", + "\u00bd teaspoon baking powder", + "2 teaspoons good instant coffee (I like Nescaf\u00e9 Azera)", + "25ml boiling water", + "50ml Baileys", + "75g icing sugar", + "30ml Baileys" + ], + "method": [ + "Preheat the oven to 160\u00b0C fan/180\u00b0C/gas 4 and line and butter a 28 \u00d7 22cm roasting or baking tin, with non-stick baking or greaseproof paper.", + "Beat the butter and sugar together until smooth, then whisk in the eggs, one by one. Stir in the flour and baking powder, then make up the coffee with the boiling water and stir in the Baileys. Tip this into the cake batter and gently stir until the mixture is smooth.", + "Transfer the cake batter into the lined tin, then bake for 25 minutes until the cake is risen, firm to the touch and a skewer inserted comes out clean. Let it cool in the tin for 5 minutes before gently lifting it out, with its paper, to cool.", + "Once the cake is cool, mix the icing sugar and Baileys together to make a thin, pourable icing. Drizzle it over the cake and let the icing set before serving." + ], + "notes": [ + "NOTE: For Mamie\u2019s coffee, take 2 mugs of full-fat milk and heat in the microwave for 3 minutes. Carefully remove, then stir 2 teaspoons of good coffee powder into each mug. Add a splash of Baileys, stir, then serve. It will be too hot to drink for quite a while, so there\u2019s lots of time to have a nice chat with your coffee-companion in the meantime." + ], + "vegetarian": false, + "vegan": false + } +]
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+<dc:title id="t1">The Quick Roasting Tin</dc:title>
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+<dc:creator id="creator01">Rukmini Iyer</dc:creator>
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+<meta property="file-as" refines="#creator01">Iyer, Rukmini</meta>
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+<dc:publisher>Random House</dc:publisher>
+<dc:date id="published">2019-06-06</dc:date>
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+<description xmlns="http://purl.org/dc/elements/1.1/"><p><b>**The latest in the bestselling Roasting Tin series**</b><br><b></b><br><b>10 MINUTES PREP. 30 MINUTES IN THE OVEN. </b><br><b></b><br><b></b><i>The Quick Roasting Tin </i>contains 75 new all-in-one tin recipes from quick weeknight dinners to make-ahead lunchboxes and family favourites. All meals take just 10 minutes to prep, and no longer than 30 minutes in the oven.</p><p>Just chop a few ingredients, pop them into a roasting tin, and kick back while the oven does the work. This book is perfect for anyone who wants fresh, delicious, hassle-free food and minimal washing up!</p><p>Praise for <i>The Green Roasting Tin</i>:<br><b>'This book will earn a place in kitchens up and down the country' <i>Nigella Lawson</i></b><br><b>'It's a boon for any busy household' <i>Jay Rayner</i></b><br><b></b></p></description>
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+<item href="images/p229.jpg" id="img123" media-type="image/jpeg"/>
+<item href="images/p236.jpg" id="img124" media-type="image/jpeg"/>
+<item href="images/p239.jpg" id="img125" media-type="image/jpeg"/>
+<item href="xhtml/prh_core_assets/images/prh_uk_logo.jpg" id="img126" media-type="image/jpeg"/>
+<item href="xhtml/prh_core_assets/images/logo_large.png" id="img127" media-type="image/png"/>
+<item href="xhtml/prh_core_assets/images/vintage_family_page.png" id="img128" media-type="image/png"/>
+ <item href="images/advert.jpg" id="advert_img" media-type="image/jpeg"/>
+<item href="xhtml/dedication.xhtml" id="dedication" media-type="application/xhtml+xml"/>
+<item href="xhtml/title.xhtml" id="title" media-type="application/xhtml+xml"/>
+<item href="xhtml/introduction.xhtml" id="introduction" media-type="application/xhtml+xml"/>
+<item href="xhtml/about_the_author.xhtml" id="about_the_author" media-type="application/xhtml+xml"/>
+<item href="xhtml/chapter001.xhtml" id="chapter001" media-type="application/xhtml+xml"/>
+<item href="xhtml/chapter002.xhtml" id="chapter002" media-type="application/xhtml+xml"/>
+<item href="xhtml/chapter003.xhtml" id="chapter003" media-type="application/xhtml+xml"/>
+<item href="xhtml/chapter004.xhtml" id="chapter004" media-type="application/xhtml+xml"/>
+<item href="xhtml/chapter005.xhtml" id="chapter005" media-type="application/xhtml+xml"/>
+<item href="xhtml/chapter006.xhtml" id="chapter006" media-type="application/xhtml+xml"/>
+<item href="xhtml/chapter007.xhtml" id="chapter007" media-type="application/xhtml+xml"/>
+<item href="xhtml/index.xhtml" id="index" media-type="application/xhtml+xml"/>
+<item href="xhtml/preface001.xhtml" id="preface001" media-type="application/xhtml+xml"/>
+<item href="xhtml/preface002.xhtml" id="preface002" media-type="application/xhtml+xml"/>
+<item href="xhtml/preface003.xhtml" id="preface003" media-type="application/xhtml+xml"/>
+<item href="xhtml/acknowledgements.xhtml" id="acknowledgements" media-type="application/xhtml+xml"/>
+<item href="xhtml/copyright.xhtml" id="copyright" media-type="application/xhtml+xml"/>
+<item href="styles/basestyles.css" id="basestyles_css" media-type="text/css"/>
+<item href="styles/bespoke.css" id="bespoke_css" media-type="text/css"/>
+<item href="styles/complex.css" id="complex" media-type="text/css"/>
+<item href="styles/mediaquery.css" id="css4" media-type="text/css"/>
+<item href="images/cover.jpg" id="cover-image" media-type="image/jpeg" properties="cover-image"/>
+<item href="xhtml/cover.xhtml" id="cover" media-type="application/xhtml+xml"/>
+<item href="toc.ncx" id="ncx" media-type="application/x-dtbncx+xml"/>
+<item href="xhtml/nav.xhtml" id="html-toc" media-type="application/xhtml+xml" properties="nav"/>
+<item href="xhtml/prh_core_assets/fonts/avenir-heavy.otf" id="font1" media-type="application/vnd.ms-opentype"/>
+<item href="xhtml/prh_core_assets/fonts/avenir-light.otf" id="font2" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-Bla.ttf" id="font3" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-BlaIta.ttf" id="font4" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-Bol.ttf" id="font5" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-BolIta.ttf" id="font6" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-Hai.ttf" id="font7" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-HaiIta.ttf" id="font8" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-Lig.ttf" id="font9" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-LigIta.ttf" id="font10" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-Reg.ttf" id="font11" media-type="application/vnd.ms-opentype"/>
+<item href="fonts/Lato-RegIta.ttf" id="font12" media-type="application/vnd.ms-opentype"/>
+
+ <item href="xhtml/advert.xhtml" id="advert" media-type="application/xhtml+xml"/>
+</manifest>
+<spine toc="ncx">
+<itemref idref="cover" linear="no"/>
+<itemref idref="title" linear="yes"/>
+<itemref idref="preface001" linear="yes"/>
+<itemref idref="html-toc" linear="yes"/>
+<itemref idref="about_the_author" linear="yes"/>
+ <itemref idref="advert" linear="yes"/>
+<itemref idref="dedication" linear="yes"/>
+<itemref idref="introduction" linear="yes"/>
+<itemref idref="preface002" linear="yes"/>
+<itemref idref="preface003" linear="yes"/>
+<itemref idref="chapter001" linear="yes"/>
+<itemref idref="chapter002" linear="yes"/>
+<itemref idref="chapter003" linear="yes"/>
+<itemref idref="chapter004" linear="yes"/>
+<itemref idref="chapter005" linear="yes"/>
+<itemref idref="chapter006" linear="yes"/>
+<itemref idref="chapter007" linear="yes"/>
+<itemref idref="index" linear="yes"/>
+<itemref idref="acknowledgements" linear="yes"/>
+<itemref idref="copyright" linear="yes"/>
+</spine>
+<guide>
+<reference href="xhtml/cover.xhtml" title="Cover Image" type="cover"/>
+<reference href="xhtml/nav.xhtml#toc001" title="Table of Contents" type="toc"/>
+<reference href="xhtml/nav.xhtml" title="Begin Reading" type="start"/>
+</guide>
+</package>
\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/EPUB/styles/basestyles.css b/cookbooks/roasting-tin-extracted/EPUB/styles/basestyles.css new file mode 100644 index 0000000..8fc3981 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/styles/basestyles.css @@ -0,0 +1,1459 @@ +/*
+TECHNICAL GUIDE BASE CSS
+Version 1.0.1
+
+ ==============
+ STYLESHEET TOC
+ ==============
+
+ Search any of the TOC entries below to navigate this stylesheet.
+
+- GLOBAL
+- FRONTMATTER
+- DROPCAPS
+- OPTIONAL SUPER STYLES / OVERRIDES (PAGE-BREAK CLASSES, ETC)
+- HEADERS
+- COPYRIGHT
+- TABLE OF CONTENTS
+- FOOTNOTES
+- IMAGES
+- TABLES
+- IMAGE-BASED TABLES
+- PULLQUOTES AND TEXTBOXES
+- INGREDIENT LISTS
+- AUDIO & VIDEO
+- POETRY
+- NOEMOJI FIX
+- DIVISIONAL BRANDING
+
+
+ ============================================================
+
+
+
+ CSS RESET
+
+
+
+ ============================================================
+*/
+html, body, div, span, h1, h2, h3, h4, h5, h6, p, blockquote, a, abbr, acronym, address, big, cite,
+del, dfn, img, ins, kbd, q, s, samp, small, strike, tt, dl, dt, dd, fieldset,figcaption, figure,
+form, label, legend, table, tbody, tfoot, tr, td, article, aside, canvas, details, embed, footer, header,
+hgroup, menu, nav, output, section, summary, time, mark, audio, video {
+ margin: 0px;
+ padding: 0px;
+ border: 0;
+ font-size: 100%;
+ font: inherit;
+ vertical-align: baseline;
+}
+/* HTML5 display-role reset for older devices */
+article, aside, details, figcaption, figure,
+footer, header, hgroup, menu, nav, section {
+ display: block;
+}
+table {
+ border-collapse: collapse;
+ border-spacing: 0;
+}
+/*
+ ============================================================
+
+
+
+ GLOBAL
+
+
+
+ ============================================================
+*/
+
+@font-face {
+ font-family: "noemoji";
+ font-weight: normal;
+ font-style: normal;
+ /*src: url(../prh_core_assets/fonts/symbola.otf);*/
+}
+body {
+ font-family: serif;
+ font-size: 1em;
+ color: #000;
+ orphans: 2;
+ widows: 2;
+}
+p {
+ font-family: "Lato-Lig";
+ font-weight: normal;
+ font-style: normal;
+ orphans: 2;
+ text-indent: 1em;
+}
+h1 + p, h2 + p, h3 + p, h4 + p, h5 + p, h6 + p, figure + p, ol + p, ul + p, .sidebar_wrapper > p:first-of-type, .maincontent_wrapper > p:first-of-type {
+ text-indent: 0em;
+}
+figure {
+ page-break-inside: avoid;
+ margin: 1em auto;
+}
+figcaption {
+ font-family: "Lato-Lig";
+ font-weight: normal;
+ font-style: normal;
+ width: 100%;
+ padding: 0px;
+ margin-top: 1em;
+ text-align: center;
+ font-size: 0.85em;
+ line-height: 1.3em;
+ color: #1b1b1b;
+}
+figure + p {
+ text-indent: 0em;
+}
+figure img + img, figure table + table {
+ margin-top: 2px;
+}
+sup, sub {
+ font-size: xx-small;
+ font-size: 0.7em;
+}
+img {
+ border: none;
+}
+ul, ol {
+ margin: 0.5em auto;
+}
+del {
+ text-decoration: line-through;
+}
+u {
+ text-decoration: underline;
+}
+.small_caps {
+ font-size: 0.75em;
+ text-transform: uppercase;
+}
+blockquote {
+ width: 85%;
+ margin: 1em auto;
+ padding: 0px;
+ font-size: 0.9em;
+}
+.authorname {
+ font-weight: bold;
+ display: block;
+}
+span.process_number {
+ display: inline-block;
+ text-align: center;
+ font-size: 0.9em;
+ width: 1.5em;
+ height: 1.5em;
+ line-height: 1.5em;
+ margin-right: 0.5em;
+ color: #ffffff;
+ background-color: #333;
+ border-radius: 3px; /* Variable */
+ font-weight: bold; /* Variable */
+}
+/*
+ ===========
+ Frontmatter
+ ===========
+*/
+.epigraph, .dedication {
+ text-align: left;
+ width: 65%;
+ margin: 25% auto;
+}
+.epigraph p, .dedication p {
+ text-indent: 0px;
+ font-style: italic;
+}
+.epigraph .authorname {
+ margin-top: 0.5em;
+ text-align: right;
+ font-weight: normal;
+}
+section.titlepage, section.part, section.chapter {
+ margin-top: 15%;
+}
+section.titlepage h4 {
+ font-style: italic;
+}
+.titlepage hr, .part hr, .backmatter hr {
+ margin: 1.5em auto;
+ width: 80%;
+}
+.booktitle {
+ letter-spacing: 0.15em;
+ text-transform: uppercase;
+ /*font-variant: small-caps;*/
+ line-height: 1.3em;
+}
+.booktitle + p {
+ margin-top: 1.5em;
+}
+section.titlepage h3 + h4 {
+ margin-top: 1.5em;
+}
+/*
+ ========
+ Dropcaps
+ ========
+*/
+p.dropcap {
+ text-indent: 0em;
+}
+p.dropcap::first-letter {
+ font-weight: normal;
+ font-family: serif;
+ initial-letter: 3;
+ -webkit-initial-letter: 3;
+}
+.button {
+ text-align: center;
+}
+.button a, .button a:visited {
+ text-align: center;
+ display: inline-block;
+ color: #fff;
+ border: 0px;
+ border-radius: 3px;
+ padding: 5px 10px;
+ font-weight: bold;
+ text-decoration: none;
+}
+/*
+ ============================================================
+
+
+
+ OPTIONAL SUPER STYLES
+
+
+
+ ============================================================
+*/
+.pagebreak_after {
+ page-break-after: always;
+ margin-bottom: 0em !important;
+ padding-bottom: 0em !important;
+}
+.pagebreak_before {
+ page-break-before: always;
+ margin-top: 0em !important;
+ padding-top: 0em !important;
+}
+.no_indent {
+ text-indent: 0px !important;
+}
+.center_content {
+ text-align: center;
+ text-indent: 0px;
+}
+.leftalign_content {
+ text-align: left;
+}
+.rightalign_content {
+ text-align: right;
+}
+.no_wrap {
+ white-space: nowrap;
+ overflow: hidden;
+/* text-overflow: ellipsis;*/
+}
+.hidden_content {
+ display: none;
+}
+.divider {
+ width: 90%;
+ margin-top: 5em;
+ height: 1px;
+ border-width: 0px;
+ color: inherit;
+ background-color: #1b1b1b;
+ clear: both;
+}
+/*
+ ============================================================
+
+
+
+ HEADERS
+
+
+
+ ============================================================
+*/
+span.subhead {
+ display: block;
+ font-size: 0.7em;
+ page-break-inside: avoid;
+}
+h1, h2, h3, h4, h5, h6 {
+ font-family: "Lato-Lig";
+ font-style: normal;
+ margin-top: 0em;
+ margin-bottom: 0.5em;
+ page-break-inside: avoid;
+ page-break-after: avoid;
+ font-weight: normal;
+ text-align: center;
+ clear: both;
+}
+h1 { font-size: 1.9em; }
+h2 { font-size: 1.6em; }
+h3 { font-size: 1.3em; }
+h4 { font-size: 1.15em; }
+h5 { font-size: 1em; }
+h6 { font-size: 0.75em; }
+h1 + h2 {
+ margin-top: 1.5em;
+}
+h2 + h3 {
+ margin-top: 1.3em;
+}
+h3 + h4 {
+ margin-top: 1em;
+}
+p + h1, p + h2, p + h3, p + h4, p + h5, p + h6 {
+ margin-top: 1.5em;
+}
+ul + h1, ul + h2, ul + h3, ul + h4, ul + h5, div + h1, div + h2, div + h3, div + h4, div + h5 {
+ margin-top: 1.5em;
+}
+pre + h2, pre + h3, pre + h4, pre + h5, pre + h6, section + h1, section + h2, section + h3, section + h4, section + h5, section + h6 {
+ margin-top: 1.5em;
+}
+pre + p {
+ margin-top: 1em;
+}
+figure + h2, figure + h3, figure + h4, figure + h5, figure + h6, table + h2, table + h3, table + h4, table + h5, table + h6 {
+ margin-top: 1.5em;
+}
+aside + h1, aside + h2, aside + h3, aside + h4, aside + h5, aside + h6 {
+ margin-top: 1.5em;
+}
+.header_image {
+ width: 100%;
+ margin-top: 0px;
+ margin-bottom: 0px;
+}
+h2.chapter_number {
+ font-size: 1.2em;
+ letter-spacing: 0.1em;
+ font-variant: small-caps;
+}
+.chapter_title {
+ font-size: 1.6em;
+}
+.chapter_number + p, .chapter_title + p, .chapter_number + section, .chapter_title + section, .booktitle + h4, .booktitle + h5 {
+ margin-top: 3.5em;
+}
+/*
+ ============================================================
+
+
+
+ COPYRIGHT
+
+
+
+ ============================================================
+*/
+body.copyright_page_center, .copyright_page_center h1, .copyright_page_center h2, .copyright_page_center figure {
+ text-align: center;
+ font-size: 0.8em;
+ line-height: 1.3em;
+}
+body.copyright_page_left, .copyright_page_left h1, .copyright_page_left h2, .copyright_page_left figure {
+ text-align: left;
+ font-size: 0.8em;
+ line-height: 1.3em;
+}
+.copyright_page_center p, .copyright_page_left p {
+ text-indent: 0px !important;
+ margin-bottom: 0.5em;
+}
+.copyright_page_center a, .copyright_page_left a {
+ text-decoration: none;
+}
+.copyright_logo {
+ text-align: inherit;
+ page-break-inside: avoid;
+ width: 100%;
+}
+.copyright_logo img {
+ page-break-inside: avoid;
+ width: 30%;
+}
+/*
+ ============================================================
+
+
+
+ TABLE OF CONTENTS
+
+
+
+ ============================================================
+*/
+ol.toc_ol_root {
+ list-style-type: none;
+ padding-left: 0.5em;
+ margin-top: 3em;
+}
+ol.toc_ol_nested {
+ list-style-type: none;
+ padding-left: 1.5em;
+ margin-top: 0.25em;
+ font-size: 95%;
+}
+.toc_ol_root li {
+ margin-bottom: 0.7em;
+}
+.toc_ol_nested .toc_ol_nested {
+ margin-top: 0.2em;
+ margin-bottom: 0.25em;
+}
+.toc_ol_nested, .toc_ol_nested li {
+ margin-bottom: 0em;
+}
+.toc_ol_root a, .toc_ol_root a:visited {
+ color: #000;
+ text-decoration: none;
+ border-bottom: none;
+}
+.toc_ol_nested a, .toc_ol_nested a:visited {
+ color: inherit; /* Define color in .toc_ol_nested above */
+ text-decoration: none;
+ border-bottom: none;
+}
+/*
+ ============================================================
+
+
+
+ FOOTNOTES
+
+
+
+ ============================================================
+*/
+.footnote_chapter_header {
+ width: 90%;
+ text-align: left;
+ font-size: 1.2em;
+ margin-left: auto;
+ margin-right: auto;
+}
+.footnote {
+ font-size: 0.85em;
+ font-style: normal;
+ text-align: justify;
+ margin: 0em auto 1em auto;
+ border-radius: 5px;
+ width: 90%;
+}
+.footnote_chapter_header + .footnote {
+ page-break-before: avoid;
+}
+a.footnote_return {
+ vertical-align: super;
+ padding: 0px 10px 0px 0px;
+ margin: 0px;
+ text-align: left;
+ line-height: 100%;
+ font-size: 8px;
+ border-bottom: 0px;
+}
+a.noteref {
+ vertical-align: super;
+ padding: 0px 6px 2px 0px;
+ margin: 0px;
+ text-align: left;
+ line-height: 100%;
+ font-size: 0.7em;
+ border-bottom: 0px;
+}
+/*
+ ============================================================
+
+
+
+ IMAGES
+
+
+
+ ============================================================
+*/
+img { /*-- iOS8 Image Fix --*/
+ display: inline;
+}
+.inline_image {
+ height: 1em;
+ vertical-align: middle;
+}
+/*
+ ==================
+ Extra-Small Images
+ ==================
+*/
+.portrait_xsmall {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 2px;
+ width: 20%;
+}
+.portrait_xsmall img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+}
+.landscape_xsmall {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 2px;
+ width: 40%;
+}
+.landscape_xsmall img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+}
+/*
+ ============
+ Small Images
+ ============
+*/
+.portrait_small {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 2px;
+ width: 30%;
+}
+.portrait_small img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+}
+.landscape_small {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 2px;
+ width: 58%;
+}
+.landscape_small img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+}
+/*
+ ==============
+ Default Images
+ ==============
+*/
+.portrait_default {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 2px;
+ width: 38%;
+}
+.portrait_default img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+}
+.landscape_default {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 2px;
+ width: 70%;
+}
+.landscape_default img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+}
+/*
+ =============
+ Medium Images
+ =============
+*/
+.portrait_medium {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 2px;
+ width: 50%;
+}
+.portrait_medium img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+}
+.landscape_medium {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 2px;
+ width: 84%;
+}
+.landscape_medium img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+}
+/*
+ ==============================================
+ Large Images + Double Page Spread (DPS) Images
+ ==============================================
+*/
+.portrait_large {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 2px;
+ width: 65%;
+}
+.portrait_large img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+}
+.landscape_large, .imprint_logo {
+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ width: 100%;
+}
+.landscape_large img, .imprint_logo img {
+ page-break-inside: avoid;
+ width: 100%;
+}
+.imprint_logo {
+ margin-top: 3em;
+ page-break-before: avoid;
+}
+/*
+ ================
+ FULL PAGE IMAGES
+ ================
+*/
+.image_full {
+ position: relative;
+ text-align: center;
+ page-break-before: always;
+ page-break-after: always;
+ page-break-inside: avoid;
+ clear: both;
+ border-radius: 10px;
+ padding: 0px;
+ margin: 0px auto;
+ height: 100%;
+ height: 100vh;
+ width: 100%;
+ overflow: hidden;
+ clear: both;
+}
+.image_full img {
+ page-break-inside: avoid;
+ border-radius: 10px;
+ width: 100%;
+}
+.image_full a {
+ padding: 0px;
+ margin: 0px auto;
+ width: 100%;
+ height: 100%;
+}
+.image_full_caption {
+ position: relative;
+ text-align: center;
+ page-break-before: always;
+ page-break-after: always !important;
+ page-break-inside: avoid;
+ clear: both;
+ padding: 0px;
+ margin: 0px auto;
+ width: 95%;
+ height: 95%;
+ height: 95vh;
+ overflow: hidden;
+ clear: both;
+}
+.image_full_caption img {
+ page-break-inside: avoid;
+ border-radius: 10px;
+ width: 85%;
+}
+.cover_image {
+ position: relative;
+ text-align: center;
+ padding: 0px;
+ margin: 0em auto;
+ width: 100%;
+ height: 100%;
+ height: 100vh;
+ page-break-inside: avoid;
+ clear: both;
+}
+.cover_image img {
+ width: 100%;
+ height: auto;
+ page-break-inside: avoid;
+}
+.brand_logo_solo {
+ margin-top: 25%;
+ text-align: center;
+ page-break-inside: avoid;
+ width: 30%;
+}
+.brand_logo_solo img {
+ page-break-inside: avoid;
+ width: 100%;
+}
+/*
+ ====================
+ Plate Section Images
+ ====================
+*/
+.plate_image_portrait {
+ text-align: center;
+ clear: both;
+ border-radius: 2px;
+ width: 90%;
+}
+.plate_image_portrait img {
+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 70%;
+ margin: auto;
+}
+.plate_image_landscape {
+ text-align: center;
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+ width: 90%;
+}
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+ page-break-inside: avoid;
+ border-radius: 2px;
+ width: 100%;
+ margin: auto;
+}
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+ text-align: justify;
+ font-size: 0.9em;
+}
+/*--Alternate Plate Section--*/
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+ text-align: left;
+ clear: both;
+ border-radius: 3px;
+ width: 90%;
+}
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+ page-break-inside: avoid;
+ border-radius: 3px;
+ width: 40%;
+ margin: auto;
+}
+.plate_image_landscape_alt {
+ text-align: left;
+ clear: both;
+ border-radius: 3px;
+ width: 90%;
+}
+.plate_image_landscape_alt img {
+ page-break-inside: avoid;
+ border-radius: 3px;
+ width: 70%;
+ margin: auto;
+}
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+ text-align: justify;
+ font-size: 1em;
+}
+span.caption_xsmall {
+ font-size:0.8em;
+ display:block;
+ margin-bottom:1em;
+}
+.plate_image_portrait_alt + figure, .plate_image_landscape_alt + figure {
+ margin-top:3em;
+}
+/*
+ ============================================================
+
+
+
+ TABLES
+
+
+
+ ============================================================
+
+ ===========
+ HTML Tables
+ ===========
+*/
+table {
+ font-size: 0.8em;
+ margin: 1em auto 1em auto;
+}
+figure table {
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+}
+table, th, td {
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+}
+th, td {
+ padding: 10px;
+}
+table + p {
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+}
+figure.horizontal_table_group {
+ width: 100%;
+ text-align: center;
+}
+.horizontal_table_group table {
+ display: inline-block;
+ border-width: 0px;
+}
+/*
+ ==================
+ Image-based Tables
+ ==================
+*/
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+ text-align: center;
+ page-break-inside: avoid;
+ clear: both;
+ margin: 1.5em auto;
+ width: 100%;
+}
+.image_small_table {
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+ page-break-inside: avoid;
+ clear: both;
+ margin: 1.5em auto;
+ width: 50%;
+}
+.image_table img, .image_small_table img {
+ page-break-inside: avoid;
+ width: 100%;
+}
+.image_table + .image_table {
+ margin-top: -1.5em;
+}
+/*
+ ============================================================
+
+
+
+ PULLQUOTES AND TEXTBOXES
+
+
+
+ ============================================================
+*/
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+ width: 85%;
+ margin: 1em auto;
+ font-style: italic;
+ padding: 10px 0px;
+ border-top: 1px solid #000;
+ border-bottom: 1px solid #000;
+ clear: both;
+}
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+ font-style: normal;
+ font-weight: bold;
+}
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+ text-indent: 0em;
+ text-align: center;
+}
+/*
+ =====
+ Box 2
+ =====
+*/
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+ width: 85%;
+ margin: 1em auto;
+ font-style: italic;
+ padding: 10px 2%;
+ background-color: #eee;
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+}
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+ font-style: normal;
+ font-weight: bold;
+}
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+ text-indent: 0em;
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+}
+/*
+ =====
+ Box 4
+ =====
+*/
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+ width: 85%;
+ margin: 1em auto;
+ font-style: italic;
+ padding: 0px;
+ text-align: center;
+ overflow: hidden;
+ clear: both;
+}
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+ margin: 0px auto 0.5em auto;
+ font-style: normal;
+ font-weight: bold;
+}
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+}
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+ width: 100%;
+}
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+ margin-top: 0.5em;
+}
+/*
+ =====
+ Box 5
+ =====
+*/
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+ page-break-inside: avoid;
+ width: 80%;
+ margin: 1em auto;
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+ clear: both;
+}
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+ margin: 0px auto 0.5em auto;
+ font-style: normal;
+ font-weight: bold;
+}
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+ margin: 0em;
+ font-style: normal;
+ font-weight: normal;
+ text-indent: 0em;
+ text-align: left;
+ padding-left: 10px;
+}
+/*
+ =====
+ Box 6
+ =====
+*/
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+ width: 40%;
+ float: right;
+ margin: 0em auto 0.5em 0.75em;
+ font-style: italic;
+ padding: 0px 0px 0px 5px;
+ border-left: 15px solid #eee;
+ font-size: 1.5em;
+ clear: both;
+}
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+ text-align: left;
+ margin: 0px auto 0.5em auto;
+ font-style: normal;
+ font-weight: bold;
+}
+.txt_box6 p {
+ margin: 0em;
+ text-indent: 0em;
+ text-align: left;
+}
+/*
+ =====
+ Box 7
+ =====
+*/
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+ page-break-inside: avoid;
+ font-size: 0.8em;
+ font-style: normal;
+ text-align: justify;
+ margin: 1em auto;
+ border: 1px solid #6bad81;
+ border-radius: 2px;
+ width: 90%;
+ clear: both;
+}
+.txt_box7 p {
+ padding: 10px;
+ text-indent: 0px;
+}
+.txt_box7 p + p {
+ padding-top: 0px;
+ margin-top: -0.5em;
+}
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+ display: block;
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+ color: #fff;
+ font-style: normal;
+ font-weight: bold;
+ margin-bottom: 0em;
+ padding: 4px 4px 4px 10px;
+ text-transform: capitalize;
+}
+/*
+ =====
+ Box 8
+ =====
+*/
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+ width: 95%;
+ margin: 1em auto;
+ padding: 5px 10px;
+ background-color: #eee;
+ border: 1px solid #b7b5b5;
+ border-radius: 2px;
+ clear: both;
+}
+.txt_box8 h5 {
+ text-align: left;
+ margin: 0px auto 0.5em auto;
+ font-style: normal;
+ font-weight: bold;
+ page-break-after: avoid;
+}
+.txt_box8 p {
+ text-align: left;
+ font-style: normal;
+}
+/*
+ =====================
+ Box 9: Offset Tip Box
+ =====================
+*/
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+ width: 90%;
+ position: relative;
+ page-break-inside: avoid;
+ font-size: 0.8em;
+ font-style: normal;
+ text-align: center;
+ padding: 0px 10px 12px 10px;
+ margin: 2em auto 1.5em auto; /* Top margin of 2em creates space for the offset header within. Otherwise should be 1em */
+ border: 1px dashed #202020;
+ border-radius: 3px;
+ overflow: visible;
+ clear: both;
+}
+.txt_box9 p {
+ text-indent: 0px;
+ text-align: inherit;
+ margin: 0.5em auto 0em auto;
+}
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+ width: 100%;
+ page-break-inside: avoid;
+ text-align: inherit;
+ margin: -0.75em auto 0em auto;
+ color: #000;
+ font-weight: normal;
+ font-size: 1.5em;
+ line-height: 1.5em;
+}
+.txt_box9 h5 > span {
+ display: inline-block;
+ padding: 0px 6px;
+ background-color: #fff;
+}
+/*
+ ==================================
+ Box 9b: Offset Tip Box (Example 2)
+ ==================================
+*/
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+ width: 85%;
+ position: relative;
+ page-break-inside: avoid;
+ font-size: 0.8em;
+ font-style: normal;
+ text-align: center;
+ padding: 0px 10px 12px 10px;
+ margin: 2em auto 1.5em auto;
+ border: 1px solid #840126;
+ border-radius: 3px;
+ overflow: visible;
+ clear: both;
+}
+.txt_box9b p {
+ text-indent: 0px;
+ text-align: inherit;
+ margin: 0.5em auto 0em auto;
+ color: #840126;
+}
+.txt_box9b h5 {
+ width: 80%;
+ page-break-inside: avoid;
+ text-align: inherit;
+ margin: -0.6em auto 0em auto;
+ padding: 3px 0px;
+ color: #fff;
+ font-weight: normal;
+ font-size: 1.1em;
+ line-height: 1.1em;
+ text-transform: capitalize;
+ background-color: #840126;
+ border-radius: 3px;
+}
+/*
+ ============================================================
+
+
+
+ INGREDIENT LISTS
+
+
+
+ ============================================================
+*/
+.ingredient_wrapper {
+ width: 70%;
+ margin: 1em auto 1.5em 1em;
+ font-style: normal;
+ font-size: 0.9em;
+ text-align: left;
+}
+.ingredient_wrapper_inline {
+ width: 95%;
+ margin: 1em auto 1.5em 1em;
+ font-style: normal;
+ font-size: 0.9em;
+ text-align: left;
+}
+.ingredient_header {
+ font-weight: bold;
+ font-style: normal;
+ font-size: 1em;
+ margin-bottom: 0.5em;
+ margin-top: 0em;
+ text-align: inherit;
+}
+ul.ingredient_items {
+ padding: 0px;
+ margin-top: 0em;
+ list-style-type: none;
+ text-align: inherit;
+}
+ul.ingredient_items li {
+ margin-left: 0.5em;
+ text-indent: -0.5em;
+ text-align: inherit;
+}
+.ingredient_wrapper_inline .ingredient_items li {
+ display: inline;
+ margin-left: 0px;
+ padding: 0px 2.5px 0px 0px;
+ text-indent: 0px;
+ text-align: inherit;
+}
+/*
+ ============================================================
+
+
+
+ AUDIO & VIDEO
+
+
+
+ ============================================================
+*/
+.media_wrapper {
+ text-align: center;
+ border-radius: 3px;
+ margin: 1.5em auto;
+ padding: 0px;
+ width: 100%;
+ page-break-inside: avoid;
+}
+audio {
+ width: 50%;
+ border-radius: 2px;
+}
+video {
+ border-radius: 2px;
+}
+img.nomedia_warning {
+ background-repeat: no-repeat;
+ background-position: center center;
+}
+/*
+ ============================================================
+
+
+
+ POETRY
+
+
+
+ ============================================================
+*/
+.poetry_stanza, .numbered_paragraphs {
+ margin: 1em 10% auto 0px;
+ width: 90%;
+ overflow: visible;
+ text-align: justify;
+}
+.poetry_line {
+ text-align: left;
+ margin-left: 0.5em;
+ text-indent: -0.5em;
+}
+.poetry_line_indented {
+ text-align: left;
+ margin-left: 1.5em;
+ text-indent: -0.5em;
+}
+.line_number {
+ text-indent: 0em;
+ text-align: right;
+ width: 7%;
+ margin: 0.4em -9% auto auto;
+ padding: 0em;
+ font-size: 65%;
+ display: inline-block;
+ float: right;
+}
+/*
+ ============================================================
+
+
+
+ NOEMOJI FIX
+
+ Prevent webkit from converting entities to emoji
+
+
+
+ ============================================================
+*/
+.noemoji {
+ font-family: "noemoji";
+ font-size: inherit;
+ font-weight: normal;
+}
+/*
+ ============================================================
+
+
+
+ DIVISIONAL BRANDING
+
+
+
+
+ ============================================================
+*/
+@font-face {
+ font-family: "font-puffin";
+ font-weight: normal;
+ font-style: normal;
+ /*src: url(../prh_core_assets/fonts/PufBkyR.otf);*/
+}
+@font-face {
+ font-family: "font-puffin";
+ font-weight: bold;
+ font-style: normal;
+/* src: url(../prh_core_assets/fonts/PufBkyB.otf);*/
+}
+@font-face {
+ font-family: "font-ladybird";
+ font-weight: normal;
+ font-style: normal;
+/* src: url(../prh_core_assets/fonts/ladybird563-regular.otf);*/
+}
+@font-face {
+ font-family: "font-ladybird";
+ font-weight: bold;
+ font-style: normal;
+/* src: url(../prh_core_assets/fonts/ladybird563-bold.otf);*/
+}
+@font-face {
+ font-family: "font-penguin";
+ font-weight: normal;
+ font-style: normal;
+/* src: url(../prh_core_assets/fonts/avantgarde-regular.otf);*/
+}
+@font-face {
+ font-family: "font-penguin";
+ font-weight: bold;
+ font-style: normal;
+/* src: url(../prh_core_assets/fonts/avantgarde-bold.otf);*/
+}
+@font-face {
+ font-family: "font-vintage";
+ font-weight: normal;
+ font-style: normal;
+ src: url(../xhtml/prh_core_assets/fonts/avenir-light.otf);
+}
+@font-face {
+ font-family: "font-vintage";
+ font-weight: bold;
+ font-style: normal;
+ src: url(../xhtml/prh_core_assets/fonts/avenir-heavy.otf);
+}
+@font-face {
+ font-family: "font-pelican";
+ font-weight: normal;
+ font-style: normal;
+ /* src: url(../prh_core_assets/fonts/avenirrounded-regular.otf);*/
+}
+@font-face {
+ font-family: "font-pelican";
+ font-weight: bold;
+ font-style: normal;
+ /* src: url(../prh_core_assets/fonts/avenirrounded-bold.otf);*/
+}
+.banner_penguin, .banner_pelican, .banner_puffin, .banner_ladybird {
+ display: block;
+ margin-top: 0px;
+ margin-bottom: 1.5em;
+ padding: 20px 10px;
+ text-align: left;
+ font-weight: bold;
+ font-size: 2em;
+ border-radius: 2px;
+ background-repeat: no-repeat;
+ background-size: auto 100%;
+}
+.banner_penguin {
+ font-family: "font-penguin";
+ color: #FFF;
+ background-color: #ff662b;
+/* background-image: url("../images/banner.png");*/
+ background-position: right center;
+}
+.banner_pelican {
+ padding: 30px 10px 30px 2.5em;
+ font-size: 1.6em;
+ letter-spacing: 0.1em;
+ font-family: "font-pelican";
+ color: #000;
+ background-color: transparent;
+/* background-image: url("../images/banner.png");*/
+ background-position: left center;
+}
+.banner_puffin {
+ font-family: "font-puffin";
+ color: #FFF;
+ background-color: #f4cf00;
+/* background-image: url("../images/banner.png");*/
+ background-position: right center;
+}
+.banner_ladybird {
+ font-family: "font-ladybird";
+ font-weight: normal;
+ color: #FFF;
+ background-color: #ef4023;
+/* background-image: url("../images/banner.png");*/
+ background-position: right center;
+}
+.readmore {
+ line-height: 1.3em;
+ text-align: center;
+ margin: 22% auto 0 auto;
+ font-weight: bold;
+ font-size: 1.6em;
+ page-break-inside: avoid;
+}
+.pelican_booklist li {
+ margin-bottom: 0.5em;
+ font-family: "font-pelican";
+}
+.pelican_chapterheader {
+ display:block;
+ text-align: left;
+ font-family: "font-pelican";
+ font-size: 3em;
+ font-weight: bold;
+ line-height: 1.2em;
+ background-color: #33cccc;
+ padding: 90px 50px 100px 50px;
+ border-radius: 2px;
+}
+.pelican_chapterheader .firstline {
+ display: block;
+ font-size: 0.35em;
+ letter-spacing: 0.1em;
+ color: #FFF;
+ text-transform: uppercase;
+}
+.puffin_advert {
+ text-indent: 0px;
+ text-align: center;
+ font-family: "font-puffin";
+}
+.puffin_advert p {
+ margin-bottom: 0.5em;
+}
+.puffin_advert a, .puffin_advert a:visited {
+ color: #f4cf00;
+ text-decoration: none;
+}
+.vintage_backmatter {
+ font-size: 1.2em;
+ font-family: "font-vintage", sans-serif;
+ width: 90%;
+ margin: 15% auto 0px auto;
+}
+.vintage_backmatter p {
+ margin-bottom: 1.5em;
+}
+.vintage_backmatter .vintage_text, .vintage_backmatter a, .vintage_backmatter a:visited {
+ color: #e00034;
+ font-weight: bold;
+ text-decoration: none;
+}
+/* ---------------------------------------- END SYLES ----------------------------------------
+
+ Koko Ekong for Random House, 2012/2013
+ kekong@penguinrandomhouse.co.uk
+*/
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+ ===========================================================================
+
+
+
+ BESPOKE CSS
+
+ (optional styles crafted specifically for this epub, delete and populate)
+
+
+
+ ============================================================================
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+ font-family: "Lato-Lig";
+ font-weight: normal;
+ font-style: normal;
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+ font-weight: normal;
+ font-style: normal;
+ src: url(../fonts/Lato-Bla.ttf);
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+@font-face {
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+ font-style: italic;
+ src: url(../fonts/Lato-BlaIta.ttf);
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+@font-face {
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+ font-weight: bold;
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+ src: url(../fonts/Lato-Bol.ttf);
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+
+@font-face {
+ font-family: "Lato-Bol";
+ font-weight: bold;
+ font-style: italic;
+ src: url(../fonts/Lato-BolIta.ttf);
+}
+
+@font-face {
+ font-family: "Lato-Hai";
+ font-weight: normal;
+ font-style: normal;
+ src: url(../fonts/Lato-Hai.ttf);
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+
+@font-face {
+ font-family: "Lato-Hai";
+ font-weight: normal;
+ font-style: italic;
+ src: url(../fonts/Lato-HaiIta.ttf);
+}
+
+@font-face {
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+ font-weight: normal;
+ font-style: normal;
+ src: url(../fonts/Lato-Lig.ttf);
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+
+@font-face {
+ font-family: "Lato-Lig";
+ font-weight: normal;
+ font-style: italic;
+ src: url(../fonts/Lato-LigIta.ttf);
+}
+
+@font-face {
+ font-family: "Lato-Reg";
+ font-weight: normal;
+ font-style: normal;
+ src: url(../fonts/Lato-Reg.ttf);
+}
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+@font-face {
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+ font-weight: normal;
+ font-style: italic;
+ src: url(../fonts/Lato-RegIta.ttf);
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+ font-style: normal;
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+ color: #c1b8da;
+ font-family: "Lato-Bla";
+ font-weight: normal;
+ font-style: normal;
+}
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+.color_b
+{
+ color: #7fa8da;
+}
+
+.color_y
+{
+ color: #e3c12d;
+}
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+.color_r
+{
+ color: #bb3039;
+}
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+.color_p
+{
+ color: #cf606d;
+}
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+}
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+}
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+}
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+}
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+ text-indent: 0px !important;
+ margin-top: 1em;
+}
+
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+ text-indent: 0px !important;
+ margin-top: 0em;
+}
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+h2.fm_head {
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+ font-size: 1.3em;
+ text-align: left;
+ color: #000000;
+}
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+h2.con_head {
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+ font-weight: bold;
+ font-style: normal;
+ margin-top: 1em;
+ font-size: 1.6em;
+ text-align: left;
+ color: #b1b3b3;
+}
+
+
+hr.border
+{
+ margin-top: 4.5em;
+ border-top: 4px solid #7abbbe;
+ border-bottom: 0px;
+}
+
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+ border-bottom: 0px;
+}
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+{
+ margin-top: 4.5em;
+ border-top: 4px solid #e3c12d;
+ border-bottom: 0px;
+}
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+{
+ margin-top: 4.5em;
+ border-top: 4px solid #bb3039;
+ border-bottom: 0px;
+}
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+{
+ margin-top: 4.5em;
+ border-top: 4px solid #cf606d;
+ border-bottom: 0px;
+}
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+hr.border5
+{
+ margin-top: 4.5em;
+ border-top: 4px solid #9aafc5;
+ border-bottom: 0px;
+}
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+hr.border6
+{
+ margin-top: 4.5em;
+ border-top: 4px solid #d26c2b;
+ border-bottom: 0px;
+}
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+hr.border7
+{
+ margin-top: 4.5em;
+ border-top: 4px solid #c1b8da;
+ border-bottom: 0px;
+}
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+hr.border8
+{
+ margin-top: 4.5em;
+ border-top: 4px solid #7abbbe;
+ border-bottom: 0px;
+}
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+{
+ margin-top: 2em;
+ border-top: 4px solid #7abbbe;
+ border-bottom: 0px;
+}
+
+hr.border1_hr
+{
+ margin-top: 2em;
+ border-top: 4px solid #7fa8da;
+ border-bottom: 0px;
+}
+
+hr.border2_hr
+{
+ margin-top: 2em;
+ border-top: 4px solid #e3c12d;
+ border-bottom: 0px;
+}
+
+hr.border3_hr
+{
+ margin-top: 2em;
+ border-top: 4px solid #bb3039;
+ border-bottom: 0px;
+}
+
+hr.border4_hr
+{
+ margin-top: 2em;
+ border-top: 4px solid #cf606d;
+ border-bottom: 0px;
+}
+
+hr.border5_hr
+{
+ margin-top: 2em;
+ border-top: 4px solid #9aafc5;
+ border-bottom: 0px;
+}
+
+hr.border6_hr
+{
+ margin-top: 2em;
+ border-top: 4px solid #d26c2b;
+ border-bottom: 0px;
+}
+
+hr.border7_hr
+{
+ margin-top: 2em;
+ border-top: 4px solid #c1b8da;
+ border-bottom: 0px;
+}
+
+hr.border8_hr
+{
+ margin-top: 2em;
+ border-top: 4px solid #7abbbe;
+ border-bottom: 0px;
+}
+
+h2.recipelist_head {
+ font-family: "Lato-Bol";
+ font-weight: bold;
+ font-style: normal;
+ padding-top: 0em;
+ font-size: 1.3em;
+ text-align: left;
+}
+
+h2.recipe_title {
+ margin-bottom: 0em !important;
+ padding-top: 1em;
+ margin-top:0em;
+ font-size: 1.3em;
+ text-align: left;
+ color: #000000;
+}
+
+h2.recipe_title1 {
+ page-break-before: always;
+ margin-top: 0em;
+ padding-top: 1em;
+ font-size: 1.3em;
+ text-align: left;
+ color: #000000;
+}
+
+h3.vegetarian_head {
+ font-family: "Lato-Bol";
+ font-weight: bold;
+ font-style: normal;
+ margin-bottom: 0em;
+ margin-top:0.5em;
+ padding-top: 0em;
+ font-size: 1.1em;
+ text-align: left;
+}
+
+.intro_text
+{
+ margin-top: 1em !important;
+ margin-bottom: 1.5em !important;
+ text-indent: 0em;
+}
+
+.list_hang
+{
+ text-indent: -1em !important;
+ margin-left: 1em !important;
+ margin-top: 0.2em !important;
+ margin-bottom: 0em !important;
+}
+
+.list_hang1
+{
+ margin-top: 1em;
+ margin-bottom: 0em !important;
+ text-indent: -1em !important;
+ margin-left: 1em !important;
+}
+
+.list_hang2
+{
+ margin-top: 2em;
+ text-indent: 0em;
+}
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+.method
+{
+ font-family: "Lato-Reg";
+ font-weight: normal;
+ font-style: normal;
+ text-align: left;
+ text-indent: 0em;
+ margin-top: 0.8em !important;
+ margin-bottom: 0em !important;
+ color: #6f7170;
+}
+
+
+.method1
+{
+ font-family: "Lato-Reg";
+ font-weight: normal;
+ font-style: normal;
+ text-align: left;
+ text-indent: 0em;
+ margin-top: 0em !important;
+ margin-bottom: 0em !important;
+ color: #6f7170;
+}
+
+.method2
+{
+ text-align: left;
+ text-indent: 0em;
+ margin-top: 1.5em !important;
+ margin-bottom: 0em !important;
+ color: #6f7170;
+}
+
+
+.space1
+{
+ padding-right: 1em;
+}
+
+.space2
+{
+ padding-right: 1.8em;
+}
+
+.space3
+{
+ padding-right: 1.6em;
+}
+
+h3.sub_head
+{
+ margin-top: 1.5em !important;
+ margin-bottom: 0.5em !important;
+ text-indent: 0em;
+ text-align: left;
+ font-size: 1em;
+}
+
+.index1 {
+ text-indent: -1em;
+ margin-left: 1em;
+}
+
+.index_top {
+ text-indent: -1em;
+ margin-left: 1em;
+ margin-top: 1em;
+}
+
+.index2 {
+ text-indent: -1em;
+ margin-left: 1em;
+ margin-top: 1em;
+}
+
+.index3 {
+ text-indent: -1em;
+ margin-left: 2em;
+}
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+.index4 {
+ text-indent: -1em;
+ margin-left: 3em;
+}
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+span.lato_reg1
+{
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+ font-weight: normal;
+ font-style: normal;
+ font-size: 1.2em;
+ color: #545655;
+}
+
+.con_space
+{
+ padding-top: 1.5em;
+}
+.con_space1
+{
+ padding-top: 1em !important;
+}
+.ingred_head1 {
+ font-weight: bold;
+ font-style: normal;
+ font-size: 1em;
+ margin-top: 1.5em !important;
+ margin-bottom: 0em;
+ padding-left: 0em;
+ text-indent: 0em;
+ margin-top: 0em;
+ text-align: inherit;
+}
+.ingred_head {
+ font-weight: bold;
+ font-style: normal;
+ font-size: 1em;
+ margin-bottom: 0em;
+ padding-left: 4.4em;
+ text-indent: -4.4em;
+ margin-top: 0em;
+ text-align: inherit;
+}
+.reclist {
+ text-indent: 0px !important;
+ margin-top: 1em;
+ color: #000000;
+}
+.reclist a{
+ color: #000000 !important;
+}
+li.toc_rec
+{
+ margin-top:0.3em !important;
+ margin-left:1.5em !important;
+ margin-bottom:0em !important;
+ text-indent:0em !important;
+ text-indent:0em !important;
+}
+/*.also1
+{
+ font-family: "Lato-LigIT";
+ font-weight: normal;
+ font-style: italic;
+}
+em
+{
+ font-family: "Lato-LigIT";
+ font-weight: normal;
+ font-style: italic;
+}*/
diff --git a/cookbooks/roasting-tin-extracted/EPUB/styles/complex.css b/cookbooks/roasting-tin-extracted/EPUB/styles/complex.css new file mode 100644 index 0000000..eca3734 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/styles/complex.css @@ -0,0 +1,440 @@ +/* +TECHNICAL GUIDE COMPLEX CSS +Version 1.0.1 + + ============== + STYLESHEET TOC + ============== + + Search any of the TOC entries below to navigate this stylesheet. + +- PRH CORE ASSETS +- FONT EMBEDDING +- CORE STYLES +- OPTIONAL BASE COLORS +- PUBLISHER FONT PAGE DECLARATION +- HEADERS (Complex) +- FLOATED IMAGES | FLOATED TEXT BOXES +- SIDEBARS +- THUMBNAIL TOC GRID +- MEDIA QUERIES + + + + + + + + + + PRH CORE ASSETS - DO NOT DELETE + + ============================================================ +*/ +@font-face { + font-family: "noemoji"; + font-weight: normal; + font-style: normal; + /*src: url(../prh_core_assets/fonts/symbola.otf);*/ +} +@font-face { + font-family: "penguin"; + font-weight: normal; + font-style: normal; + /*src: url(../prh_core_assets/fonts/penguin.otf);*/ +} +/* + ============================================================ + + FONT EMBEDDING + + ============================================================ + + All variations of the same font must share the exact same CSS font-family name. This allows us to call the relevant font style or font weight in markup by using <strong> and <em> tags—no extra classes required. + + - Always use a font-stack that falls back to either 'serif' or 'sans-serif'. +*/ +@font-face { + font-family: "base_font"; + font-weight: normal; + font-style: normal; + /*src: url(../fonts/base_font-regular.otf);*/ +} +@font-face { + font-family: "base_font"; + font-weight: normal; + font-style: italic; + /*src: url(../fonts/base_font-italic.otf);*/ +} +@font-face { + font-family: "base_font"; + font-weight: bold; + font-style: normal; + /*src: url(../fonts/base_font-bold.otf);*/ +} +@font-face { + font-family: "base_font"; + font-weight: bold; + font-style: italic; + /*src: url(../fonts/base_font-bolditalic.otf);*/ +} +/* + ============================================================ + + CORE STYLES + + ============================================================ +*/ +/* Disable webkit default tap zone highlighting color, USE ONLY IF SPECIFICALLY REQUESTED. +html { + -webkit-tap-highlight-color: rgba(0,0,0,0); +}*/ +/* Set global font size for the body element. +html { + font-size: 16px; +}*/ +body { + font-family: "base_font", sans-serif; +} +/* + ============================================================ + + OPTIONAL BASE COLORS + + ============================================================ +*/ +.primary_color { + color: #ef6b00; +} +.bg_primary_color { + background-color: #ef6b00; +} +.secondary_color { + color: #007891; +} +.bg_secondary_color { + background-color: #007891; +} +.tertiary_color { + color: #5b5b5b; +} +.bg_tertiary_color { + background-color: #5b5b5b; +} +/* + ============================================================ + + PUBLISHER FONT PAGE DECLARATION + + ============================================================ +*/ +.publisher_fonts { + font-family: "base_font", sans-serif; + text-align: center; + text-indent: 0em; + margin-bottom: 0em; + font-size: 0.8em; +} +.publisher_fonts strong { + font-weight: bold; + font-size: 1.2em; + margin-bottom: 0em; +} +.publisher_icon { + text-align: center; + page-break-inside: avoid; + overflow: hidden; + clear: both; + margin: 140px auto 0em auto; + width: 8%; +} +.publisher_icon img { + page-break-inside: avoid; + width: 100%; +} +.penguin { + font-family: "penguin", sans-serif; + text-align: center; + font-size: 3em; + text-indent: 0em; + margin-top: 0.3em; + color: #000 +} +/* + ============================================================ + + HEADERS (Complex) + + ============================================================ +*/ +h1 { + color: #ef6b00; +} +h2 { + color: #ef6b00; +} +h5 { + font-weight: bold; +} +h6 { + font-weight: bold; +} +/* + ============================================================ + + FLOATED IMAGES | FLOATED TEXT BOXES + + ============================================================ +*/ +.floatbox_left { + font-size: 80%; + text-align: left; + width: 25%; + margin: 0em 1.5em 1.5em 0em; + padding: 5px; + border: 1px solid #ccc; + border-radius: 2px; + background-color: rgb(240,240,240); + float: left; +} +.floatbox_right { + font-size: 80%; + text-align: left; + width: 25%; + margin: 0em 0em 1.5em 1.5em; + padding: 5px; + border: 1px solid #ccc; + border-radius: 2px; + background-color: rgb(240,240,240); + float: right; +} +figure.floatimage_right { + position: relative; + float: right; + margin-top: 0.5em; + margin-right: 0em; + margin-left: 1.5em; + text-align: center; + width: 28%; + page-break-inside: avoid; +} +figure.floatimage_left { + position: relative; + float: left; + margin-top: 0.5em; + margin-right: 1.5em; + margin-left: 0em; + text-align: center; + width: 28%; + page-break-inside: avoid; +} +.floatimage_right img, .floatimage_left img { + page-break-inside: avoid; + border-radius: 3px; /* Optional */ + width: 100%; +} +.floatimage_right figcaption, .floatimage_left figcaption { + text-align: left; + width: 95%; + margin-left: auto; + margin-right: auto; +} +/* + ============================================================ + + SIDEBARS + + ============================================================ +*/ +.sidebar_wrapper { + width: 25%; + float: left; + margin-right: 3%; + margin-top: 0.4em; + padding: 0px; + font-size: 0.75em; + font-weight: normal; + text-align: left; + text-indent: 0px; + font-family: "Lato-Reg" !important; + font-weight: normal !important; + font-style: normal !important; +} +.maincontent_wrapper { + float: right; + width: 71%; + margin-top: 0em; + padding: 0px; +} +.maincontent_wrapper + * { + clear: both; +} +.maincontent_wrapper > *:first-child { + margin-top: 0px; +} +.maincontent_wrapper > *:last-child { + margin-bottom: 1.5em; /* Prevents overflow on subseqent elements that themselves have overflowed content */ +} +.sidebar_wrapper .ingredient_header { +/* font-family: "base_font"; + font-weight: bold;*/ + color: #ef6b00; + text-align: inherit; + margin-top: 1.5em; + margin-bottom: 0.5em; +} +.sidebar_wrapper .ingredient_header:first-child { + margin-top: 0em; +} +.sidebar_wrapper p { + text-indent: inherit; +} +.sidebar_wrapper .ingredient_items { + list-style: none; + padding: 0px; +} +.sidebar_wrapper .ingredient_items li { + margin-bottom: 0.5em; + text-indent: 0px; + margin-left: 0px; +} +.sidebar_wrapper .stacked_image { + float: left; + width: 100%; + margin: 0px; + padding: 0px; +} +/* + +SIDEBAR ADAPTIVE MEDIA QUERIES + +*/ +/* + ============================================================ + + THUMBNAIL TOC GRID + + ============================================================ +*/ +div.chapter_toc { + width: 100%; + padding: 0px; + margin: 0px; + text-align: center; +} +div.chapter_toc_thumb { + text-align: center; + display: inline-block; + width: 23.4%; + padding: 0px; + margin: 1px 2px 1px 2px; +} +div.chapter_toc_thumb img { + width: 100%; + border-radius: 4px; +} +h2.chapter_toc_header { + font-size: 2.4em; + line-height: 1.1em; + margin-bottom: 0em; + margin-top: 0px; + padding: 0px; + page-break-before: always; + text-align: center; +} +h2.chapter_toc_header .subhead { + font-size: 0.35em; + color: #000; /* Match body font color */ + line-height: 1.3em; + margin-top: 0.4em; +} +h2.chapter_toc_header .button { + display: block; + font-size: 0.27em; + line-height: 1.5em; + margin: 0.5em auto 1em auto; +} +.chapter_toc a { + border: 0px; +} +h2#chapter_toc_text { + page-break-before: always; + clear: both; +} +ol.chapter_toc_text { + font-size: 0.85em; + text-align: left; + list-style-type: none; + padding-left: 0px; +} +.chapter_toc_text > li { + margin-bottom: 0.5em; + padding-left: 0em; /**/ + margin-left: 1.5em; + text-indent: -1.5em; + position: relative; +} +.chapter_toc_text ol li { + list-style-type: none; + margin-top: 0.25em; +} +.chapter_toc_text a, .chapter_toc_text a:visited { + color: #000; + text-decoration: none; + border-bottom: none; +} +.chapter_toc_text ol li a, .chapter_toc_text ol li a:visited { + color: #000; + text-decoration: none; + font-style: italic; /* Optional */ + border-bottom: none; +} +.chapter_toc_text > li > a::before { + content: "\25B8 \FE0E"; + text-align: left; + width: 1em; + margin-right: 0.5em; + color: #ef6b00; /* variable */ +} +/* BEGIN SCALING THUMBNAILS [OPTIONAL / EXPERIMENTAL] +Adds scaling animation to Thumbnail TOC Grid above, use only if specified! */ +/* + ============================================================ + ============================================================ + + + + + + MEDIA QUERIES + + + + + + ============================================================ + ============================================================ +*/ + +/* + === + KF8 NIGHT-MODE FIX FOR HYPERLINKS + === +*/ + +/* + === + SIDEBAR LAYOUT FOR KINDLE IOS AZK MODE + === +*/ + + + + + + +/* ---------------------------------------- END SYLES ---------------------------------------- + + Koko Ekong for Penguin Random House, 2012/2013 + kekong@randomhouse.co.uk +*/
\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/EPUB/styles/mediaquery.css b/cookbooks/roasting-tin-extracted/EPUB/styles/mediaquery.css new file mode 100644 index 0000000..01397c1 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/styles/mediaquery.css @@ -0,0 +1,149 @@ +/*
+ =======================
+
+
+
+ Media & Support Queries
+
+
+
+ =======================
+
+
+
+Dropcaps
+
+*/
+@media only screen and (max-device-width: 750px) {
+ p.dropcap::first-letter {
+ initial-letter: 2;
+ -webkit-initial-letter: 2;
+ font-weight: normal;
+ }
+}
+/*
+
+DIVISIONAL BRANDING
+
+*/
+@media amzn-kf8 {
+ .banner_pelican {
+ padding-left: 2.2em;
+ }
+}
+/*
+
+SIDEBAR ADAPTIVE MEDIA QUERIES
+
+*/
+@media screen and (max-width: 512px), amzn-kf8 and (device-height:1024px) and (device-width: 758px) {
+ .sidebar_wrapper {
+ float: none;
+ width: 100%;
+ margin: 0em 0em 1.5em 0em;
+ padding: 0px;
+ }
+ .sidebar_wrapper .stacked_image {
+ width: 33.33%; /* Divide width of sidebar by the number of child images, in this example, 3 images. Works best with 3 to 5 square-aspect images. */
+ display: inline;
+ margin-bottom: 1.5em;
+ }
+ .maincontent_wrapper {
+ float: none;
+ clear: both;
+ width: 100%;
+ }
+}
+/*
+
+VERTICAL CENTERING
+
+*/
+@supports (display: flex) {
+ .cover_image, .image_full, .image_full_caption, .brand_logo_solo, .vertical_center {
+ height: 100%;
+ height: 100vh;
+ margin-top: 0px !important;
+ display: -webkit-flex;
+ display: flex;
+ flex-direction: column;
+ justify-content: center;
+ align-items: center;
+ page-break-before: always;
+ page-break-after: always;
+ text-align: center;
+ }
+ .brand_logo_solo img, .vertical_center figure {
+ margin-top: -60px;
+ }
+}
+/*
+
+OPTIONAL SCALING THUMBNAILS [OPTIONAL / EXPERIMENTAL]
+Adds scaling animation to Thumbnail TOC Grid on desktop and web.
+
+*/
+.chapter_toc a:hover img, .chapter_toc a:focus img, .chapter_toc a:active img {
+ -webkit-animation: scaleThumb 0.2s;
+ animation: scaleThumb 0.2s;
+ -webkit-transform: translate3d(0, 0, 0); /* Force hardware acceleration */
+}
+@-webkit-keyframes scaleThumb {
+ 0%, 100% {width: 100%;}
+ 50% {width: 85%;}
+}
+@keyframes scaleThumb {
+ 0%, 100% {width: 100%;}
+ 50% {width: 85%;}
+}
+/*
+
+KINDLE-SPECIFIC
+
+*/
+@media not amzn-kf8 {
+ .kf8_only {
+ display: none;
+ }
+}
+@media amzn-kf8 {
+ .epub3_only {
+ display: none;
+ }
+}
+/* KF8 NIGHT-MODE FIX FOR HYPERLINKS */
+@media amzn-kf8 {
+ .toc_level1 a, .toc_level1 a:visited {
+ color: #0066ff;
+ text-decoration: none;
+ border-bottom: none;
+ }
+ .toc_level2 a, .toc_level2 a:visited {
+ color: #0066ff;
+ text-decoration: none;
+ border-bottom: none;
+ }
+}
+/* SIDEBAR LAYOUT FOR KINDLE IOS AZK MODE */
+@media amzn-kf8 and (device-height: 1024px) and (device-width: 768px), amzn-kf8 and (device-height: 768px) and (device-width: 1024px) {
+ .sidebar_wrapper {
+ display: block;
+ width: 100%;
+ text-align: left;
+ float: none;
+ font-size: 1em;
+ margin-bottom: 2em;
+ }
+ .maincontent_wrapper {
+ display: block;
+ width: 100%;
+ float: none;
+ }
+ .sidebar_wrapper p {
+ text-align: left;
+ font-size: 0.9em;
+ }
+ .sidebar_wrapper h5 {
+ text-align: left;
+ }
+}
diff --git a/cookbooks/roasting-tin-extracted/EPUB/toc.ncx b/cookbooks/roasting-tin-extracted/EPUB/toc.ncx new file mode 100644 index 0000000..ddf3409 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/toc.ncx @@ -0,0 +1,350 @@ +<?xml version="1.0" encoding="UTF-8"?>
+<ncx xmlns="http://www.daisy.org/z3986/2005/ncx/" version="2005-1">
+<head>
+<meta name="dtb:uid" content="urn:isbn:9781473565791"/>
+</head>
+<docTitle><text>The Quick Roasting Tin</text></docTitle>
+<docAuthor><text>Rukmini Iyer</text></docAuthor>
+<navMap>
+<navPoint id="cover" playOrder="1"><navLabel><text>Cover</text></navLabel><content src="xhtml/cover.xhtml"/></navPoint>
+<navPoint id="title" playOrder="2"><navLabel><text>Title Page</text></navLabel><content src="xhtml/title.xhtml"/></navPoint>
+<navPoint id="about_the_author" playOrder="3"><navLabel><text>About the Author</text></navLabel><content src="xhtml/about_the_author.xhtml"/></navPoint>
+<navPoint id="dedication" playOrder="4"><navLabel><text>Dedication</text></navLabel><content src="xhtml/dedication.xhtml"/></navPoint>
+<navPoint id="introduction" playOrder="5"><navLabel><text>> INTRODUCTION</text></navLabel><content src="xhtml/introduction.xhtml"/>
+<navPoint id="preface002" playOrder="6"><navLabel><text>A NOTE ON TINS</text></navLabel><content src="xhtml/preface002.xhtml"/></navPoint>
+<navPoint id="preface003" playOrder="7"><navLabel><text>A NOTE ON OVENS</text></navLabel><content src="xhtml/preface003.xhtml"/></navPoint>
+</navPoint>
+<navPoint id="chapter001" playOrder="8"><navLabel><text>> WORKNIGHT DINNERS</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001997"/>
+<navPoint id="chapter001-01" playOrder="9"><navLabel><text>STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001675"/></navPoint>
+<navPoint id="chapter001-02" playOrder="10"><navLabel><text>CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE (V)</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001710"/></navPoint>
+<navPoint id="chapter001-03" playOrder="11"><navLabel><text>ALL-IN-ONE THAI FISH PIE</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001735"/></navPoint>
+<navPoint id="chapter001-04" playOrder="12"><navLabel><text>ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS (V)</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001758"/></navPoint>
+<navPoint id="chapter001-05" playOrder="13"><navLabel><text>KERALA PRAWN CURRY</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001787"/></navPoint>
+<navPoint id="chapter001-06" playOrder="14"><navLabel><text>BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL (V)</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001824"/></navPoint>
+<navPoint id="chapter001-07" playOrder="15"><navLabel><text>CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001851"/></navPoint>
+<navPoint id="chapter001-08" playOrder="16"><navLabel><text>SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001887"/></navPoint>
+<navPoint id="chapter001-09" playOrder="17"><navLabel><text>CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE (V)</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001917"/></navPoint>
+<navPoint id="chapter001-10" playOrder="18"><navLabel><text>QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH (VEGAN)</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001943"/></navPoint>
+<navPoint id="chapter001-11" playOrder="19"><navLabel><text>CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM (V)</text></navLabel><content src="xhtml/chapter001.xhtml#qui0001975"/></navPoint>
+</navPoint>
+<navPoint id="chapter002" playOrder="20"><navLabel><text>> FAMILY FAVOURITES</text></navLabel><content src="xhtml/chapter002.xhtml#qui0001998"/>
+<navPoint id="chapter002-01" playOrder="21"><navLabel><text>BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS</text></navLabel><content src="xhtml/chapter002.xhtml#qui9002012"/></navPoint>
+<navPoint id="chapter002-02" playOrder="22"><navLabel><text>QUICK CHICKEN, LEEK & CHORIZO PIE</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002012"/></navPoint>
+<navPoint id="chapter002-03" playOrder="23"><navLabel><text>CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002037"/></navPoint>
+<navPoint id="chapter002-04" playOrder="24"><navLabel><text>SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002063"/></navPoint>
+<navPoint id="chapter002-05" playOrder="25"><navLabel><text>QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002091"/></navPoint>
+<navPoint id="chapter002-06" playOrder="26"><navLabel><text>SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK (VEGAN)</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002120"/></navPoint>
+<navPoint id="chapter002-07" playOrder="27"><navLabel><text>ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002147"/></navPoint>
+<navPoint id="chapter002-08" playOrder="28"><navLabel><text>SIMPLE ROASTED PEPPER ORZOTTO (VEGAN)</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002172"/></navPoint>
+<navPoint id="chapter002-09" playOrder="29"><navLabel><text>QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE (V)</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002199"/></navPoint>
+<navPoint id="chapter002-10" playOrder="30"><navLabel><text>ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL (VEGAN)</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002228"/></navPoint>
+<navPoint id="chapter002-11" playOrder="31"><navLabel><text>ROASTED AUBERGINE, COURGETTE & MACARONI BAKE (V)</text></navLabel><content src="xhtml/chapter002.xhtml#qui0002254"/></navPoint>
+</navPoint>
+<navPoint id="chapter003" playOrder="32"><navLabel><text>> MAKE AHEAD LUNCHBOXES</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002276a"/>
+<navPoint id="chapter003-01" playOrder="33"><navLabel><text>CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT (V)</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002313"/></navPoint>
+<navPoint id="chapter003-02" playOrder="34"><navLabel><text>QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002344"/></navPoint>
+<navPoint id="chapter003-03" playOrder="35"><navLabel><text>LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS (V)</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002371"/></navPoint>
+<navPoint id="chapter003-04" playOrder="36"><navLabel><text>ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002399"/></navPoint>
+<navPoint id="chapter003-05" playOrder="37"><navLabel><text>GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002430"/></navPoint>
+<navPoint id="chapter003-06" playOrder="38"><navLabel><text>TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS (V)</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002454"/></navPoint>
+<navPoint id="chapter003-07" playOrder="39"><navLabel><text>MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL (VEGAN)</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002493"/></navPoint>
+<navPoint id="chapter003-08" playOrder="40"><navLabel><text>HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET (V)</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002513"/></navPoint>
+<navPoint id="chapter003-09" playOrder="41"><navLabel><text>ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON (VEGAN)</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002544"/></navPoint>
+<navPoint id="chapter003-10" playOrder="42"><navLabel><text>ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER (V)</text></navLabel><content src="xhtml/chapter003.xhtml#qui0002565"/></navPoint>
+</navPoint>
+<navPoint id="chapter004" playOrder="43"><navLabel><text>> DATE NIGHT</text></navLabel><content src="xhtml/chapter004.xhtml#qui0001997"/>
+<navPoint id="chapter004-01" playOrder="44"><navLabel><text>THYME ROASTED RICOTTA WITH VINE TOMATOES, BABY AUBERGINES & RED ONION (V)</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002626"/></navPoint>
+<navPoint id="chapter004-02" playOrder="45"><navLabel><text>CREAMY BAKED GNOCCHI WITH DOLCELATTE, FIGS & HAZELNUT (V)</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002652"/></navPoint>
+<navPoint id="chapter004-03" playOrder="46"><navLabel><text>SCALLOP, LEEK & CHORIZO GRATIN</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002679"/></navPoint>
+<navPoint id="chapter004-04" playOrder="47"><navLabel><text>SAGE & WILD MUSHROOM TART (VEGAN)</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002710"/></navPoint>
+<navPoint id="chapter004-05" playOrder="48"><navLabel><text>PISTACHIO CRUSTED LAMB WITH ROASTED HERBED VEG</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002741"/></navPoint>
+<navPoint id="chapter004-06" playOrder="49"><navLabel><text>VIETNAMESE-STYLE FISH WITH TURMERIC, SPRING ONIONS & DILL</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002770"/></navPoint>
+<navPoint id="chapter004-07" playOrder="50"><navLabel><text>POMEGRANATE DUCK WITH WALNUTS & RAINBOW TABBOULEH</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002803"/></navPoint>
+<navPoint id="chapter004-08" playOrder="51"><navLabel><text>PINE NUT CRUSTED SALMON WITH SHALLOTS & PUY LENTILS</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002835"/></navPoint>
+<navPoint id="chapter004-09" playOrder="52"><navLabel><text>ROSEMARY & HAZELNUT ROASTED COD WITH TOMATOES & HERBED SPELT</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002863"/></navPoint>
+<navPoint id="chapter004-10" playOrder="53"><navLabel><text>ASPARAGUS, POMEGRANATE & PINE NUT TARTS (VEGAN)</text></navLabel><content src="xhtml/chapter004.xhtml#qui0002889"/></navPoint>
+</navPoint>
+<navPoint id="chapter005" playOrder="54"><navLabel><text>> FEED A CROWD</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000366"/>
+<navPoint id="chapter005-01" playOrder="55"><navLabel><text>ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS & CROUTONS (V)</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000033"/></navPoint>
+<navPoint id="chapter005-02" playOrder="56"><navLabel><text>BAKED FETA CHEESE WITH FIGS, PINE NUTS & BASIL (V)</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000063"/></navPoint>
+<navPoint id="chapter005-03" playOrder="57"><navLabel><text>ROSEMARY & GARLIC ROASTED LAMB WITH ARTICHOKES & OLIVES</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000085"/></navPoint>
+<navPoint id="chapter005-04" playOrder="58"><navLabel><text>SESAME & THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE & WATERCRESS (V)</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000108"/></navPoint>
+<navPoint id="chapter005-05" playOrder="59"><navLabel><text>SICHUAN PEPPERED PORK CHOPS WITH APPLES & CABBAGE</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000135"/></navPoint>
+<navPoint id="chapter005-06" playOrder="60"><navLabel><text>ROASTED HALLOUMI WITH AUBERGINES, TOMATOES & PINE NUTS (V)</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000161"/></navPoint>
+<navPoint id="chapter005-07" playOrder="61"><navLabel><text>TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES & RED ONION</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000184"/></navPoint>
+<navPoint id="chapter005-08" playOrder="62"><navLabel><text>SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER & POMEGRANATE</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000220"/></navPoint>
+<navPoint id="chapter005-09" playOrder="63"><navLabel><text>CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO & PEANUTS (VEGAN)</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000258"/></navPoint>
+<navPoint id="chapter005-10" playOrder="64"><navLabel><text>MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY (VEGAN)</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000285"/></navPoint>
+<navPoint id="chapter005-11" playOrder="65"><navLabel><text>SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE & ONION</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000314"/></navPoint>
+<navPoint id="chapter005-12" playOrder="66"><navLabel><text>ROAST SWEET POTATO WITH OREGANO, FETA CHEESE & CHARRED LEMON (V)</text></navLabel><content src="xhtml/chapter005.xhtml#qui0000342"/></navPoint>
+</navPoint>
+<navPoint id="chapter006" playOrder="67"><navLabel><text>> WEEKEND COOKING</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000679a"/>
+<navPoint id="chapter006-01" playOrder="68"><navLabel><text>BREAKFAST TART WITH PANCETTA, EGGS & ASPARAGUS</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000413"/></navPoint>
+<navPoint id="chapter006-02" playOrder="69"><navLabel><text>BREAKFAST PANCAKE WITH BERRIES & LEMON BUTTER (V)</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000438"/></navPoint>
+<navPoint id="chapter006-03" playOrder="70"><navLabel><text>BAKED EGGS WITH ASPARAGUS SOLDIERS (V)</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000469"/></navPoint>
+<navPoint id="chapter006-04" playOrder="71"><navLabel><text>WEEKEND BREAKFAST TRAYBAKE</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000493"/></navPoint>
+<navPoint id="chapter006-05" playOrder="72"><navLabel><text>CRISP CHEDDAR-TOPPED BREAD COBBLER WITH CHILLI SPIKED GREENS (V)</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000515"/></navPoint>
+<navPoint id="chapter006-06" playOrder="73"><navLabel><text>SCANDI-STYLE MEATBALLS WITH FENNEL, BEETROOT & DILL</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000543"/></navPoint>
+<navPoint id="chapter006-07" playOrder="74"><navLabel><text>ONE POT PEANUT CHILLI CHICKEN WITH TOMATO RICE</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000567"/></navPoint>
+<navPoint id="chapter006-08" playOrder="75"><navLabel><text>BEETROOT & LEEK GRATIN WITH GOAT’S CHEESE & HAZELNUTS (V)</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000600"/></navPoint>
+<navPoint id="chapter006-09" playOrder="76"><navLabel><text>SAFFRON FISH STEW WITH FENNEL & LEEKS</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000625"/></navPoint>
+<navPoint id="chapter006-10" playOrder="77"><navLabel><text>PORK, JUNIPER & PINK PEPPERCORN MEATBALLS WITH LEEKS & PUY LENTILS</text></navLabel><content src="xhtml/chapter006.xhtml#qui0000652"/></navPoint>
+</navPoint>
+<navPoint id="chapter007" playOrder="78"><navLabel><text>> SWEETS</text></navLabel><content src="xhtml/chapter007.xhtml#qui0001003"/>
+<navPoint id="chapter007-01" playOrder="79"><navLabel><text>CHOCOLATE, SAGE & SEA SALT GIANT COOKIE (V)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000719"/></navPoint>
+<navPoint id="chapter007-02" playOrder="80"><navLabel><text>BLACKBERRY & PISTACHIO CAKE (V)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000743"/></navPoint>
+<navPoint id="chapter007-03" playOrder="81"><navLabel><text>POMEGRANATE YOGURT CAKE (V)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000766"/></navPoint>
+<navPoint id="chapter007-04" playOrder="82"><navLabel><text>SALTED CHOCOLATE PEANUT BROWNIES (V)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000791"/></navPoint>
+<navPoint id="chapter007-05" playOrder="83"><navLabel><text>ROASTED APRICOTS WITH A ROSEMARY & HAZELNUT CRUMBLE (V)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000812"/></navPoint>
+<navPoint id="chapter007-06" playOrder="84"><navLabel><text>CINNAMON CHERRY CLAFOUTIS (V)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000834"/></navPoint>
+<navPoint id="chapter007-07" playOrder="85"><navLabel><text>PECAN CHOCOLATE CHIP BANANA BREAD (VEGAN)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000861"/></navPoint>
+<navPoint id="chapter007-08" playOrder="86"><navLabel><text>GINGERBREAD PEARS (V)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000885"/></navPoint>
+<navPoint id="chapter007-09" playOrder="87"><navLabel><text>APPLE CRUMBLE CAKE (V)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000910"/></navPoint>
+<navPoint id="chapter007-10" playOrder="88"><navLabel><text>CARAMELISED BANANA & THYME TARTE TATIN (VEGAN)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000942"/></navPoint>
+<navPoint id="chapter007-11" playOrder="89"><navLabel><text>COFFEE & BAILEYS CAKE (V)</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000959"/></navPoint>
+<navPoint id="chapter007-12" playOrder="90"><navLabel><text>A NOTE ON PLATING</text></navLabel><content src="xhtml/chapter007.xhtml#qui0000985"/></navPoint>
+</navPoint>
+<navPoint id="index" playOrder="91"><navLabel><text>> INDEX</text></navLabel><content src="xhtml/index.xhtml#qui0001524a"/></navPoint>
+<navPoint id="acknowledgements" playOrder="92"><navLabel><text>ACKNOWLEDGEMENTS</text></navLabel><content src="xhtml/acknowledgements.xhtml"/></navPoint>
+<navPoint id="copyright" playOrder="93"><navLabel><text>Copyright</text></navLabel><content src="xhtml/copyright.xhtml"/></navPoint>
+</navMap>
+<pageList>
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diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/about_the_author.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/about_the_author.xhtml new file mode 100644 index 0000000..fae0423 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/about_the_author.xhtml @@ -0,0 +1,20 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>About the Author</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body epub:type="frontmatter">
+<section id="sec-AbouttheAuthor">
+<h2 class="fm_head" id="art0001162a">ABOUT THE AUTHOR</h2>
+<hr class="border8"/>
+<figure class="portrait_medium"><img alt="" id="qui0001542" src="../images/p239.jpg"/></figure>
+<p class="body_text1"><span epub:type="pagebreak" id="pg239"/>Rukmini is a food stylist and author of the bestselling cookbooks <em>The Roasting Tin</em> and <em>The Green Roasting Tin</em>. When she’s not styling, cooking or entertaining, she can usually be found reading by the riverside and filling her balcony and flat with more plants than they can hold. She is currently researching her next cookbook.</p>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/acknowledgements.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/acknowledgements.xhtml new file mode 100644 index 0000000..5a9678f --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/acknowledgements.xhtml @@ -0,0 +1,24 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Acknowledgements</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="acknowledgments" id="sec-acknowledgment_001">
+<h2 class="fm_head">ACKNOWLEDGEMENTS</h2>
+<hr class="border8"/>
+<p class="body_text" id="qui0001528"><span epub:type="pagebreak" id="pg238"/>This book wouldn’t have happened without Rowan Yapp, the editor with the patience of a saint. Thank you for getting this book off the ground – your enthusiasm is what created mine. Thank you to Harriet Dobson, Sapphire Rees and everyone on the VINTAGE team who has helped on this book and been so amazingly positive about the <em>Roasting Tin</em> books.</p>
+<p class="body_text" id="qui0001530">Pene Parker, this book’s designer and art director – thank you so much for being wonderful to work with as always, and for introducing the brilliant prints into the mix. David Loftus, thank you so much for making the food look so beautiful in this book, and to both you and Ange for being lovely to work with. And to Alex Dorgan, for helping me to cook all the dishes in the book for the photo shoot – you are an absolute legend. The kitchen and every other place are much more fun when you are around.</p>
+<p class="body_text" id="qui0001532">I must shout out to the independent bookshops who have been incredibly supportive about the <em>Roasting Tin</em> books. Eric at Books for Cooks, Janet, Helen and Jessica at The Corsham Bookshop and Cate and Nash at Much Ado Books – it has encouraged me no end in writing this book to know that the first two have been so popular and helpful for your customers. I do hope that you, and they, enjoy this book as much as the others.</p>
+<p class="body_text" id="qui0001534">To my friends and recipe testers, Emma Drage, James Mutton, Danielle Adams Norenberg. Christin Beck, Laura & John Hutchinson, Rosanna Breckner, Ruby Tandoh & Leah Pritchard, Padmini Iyer & Mohit Dalwadi, thank you so much for your willingness to try out the new recipes, your very thorough and helpful feedback, and for being brilliant friends through the year.</p>
+<p class="body_text" id="qui0001536">My family, Vijay, Parvati and Padmini Iyer, you’re the best and most supportive family a person could have – and in the case of Mum and Padz, you’re also very helpful recipe testers! Ross, thank you for trying every dish in the book, it meant a lot that when you put your fork down after the very last dish, you said that the recipes in this book were the best I’ve ever written.</p>
+<p class="body_text" id="qui0001538">This book is for Mamie, my late godmother. She took us on holidays to the seaside, made the most extraordinarily good fried chicken and potatoes, and looked out for us well into her nineties. Her recipe for coffee with Baileys, and a cake inspired by the same, is the last recipe in this book.</p>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/advert.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/advert.xhtml new file mode 100644 index 0000000..1469cb3 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/advert.xhtml @@ -0,0 +1,17 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Dedication</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="dedication" id="sec-dedication001">
+<figure class="image_full"><img alt="The Roasting Tin Series: The Roasting Tin, The Green Roasting Tin and The Quick Roasting Tin. Now Available." src="../images/advert.jpg"/></figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter001.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter001.xhtml new file mode 100644 index 0000000..2e06211 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter001.xhtml @@ -0,0 +1,413 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Worknight Dinners</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter001">
+<figure class="image_full" id="img_18"><span epub:type="pagebreak" id="pg18"/><img alt="" id="qui0001644a" src="../images/p018.jpg"/></figure>
+<figure class="image_full" id="img_19"><span epub:type="pagebreak" id="pg19"/><img alt="Worknight Dinner: Storecupboard Ingredients and a Couple of Things from the Supermarket on the Way Home" id="qui0001997" src="../images/p019.jpg"/></figure>
+<figure class="image_full" id="img_20"><span epub:type="pagebreak" id="pg20"/><img alt="" id="qui0001998" src="../images/p020.jpg"/></figure>
+<h2 class="recipelist_head" id="qui0001650"><span epub:type="pagebreak" id="pg21"/><span class="color_b">WORKNIGHT DINNERS</span></h2>
+<hr class="border1"/>
+<p class="reclist" id="qui0001651"><a href="chapter001.xhtml#qui0001675">STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS</a></p>
+<p class="reclist" id="qui0001654"><a href="chapter001.xhtml#qui0001710">CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE (V)</a></p>
+<p class="reclist" id="qui0001656"><a href="chapter001.xhtml#qui0001735">ALL-IN-ONE THAI FISH PIE</a></p>
+<p class="reclist" id="qui0001658"><a href="chapter001.xhtml#qui0001758">ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS (V)</a></p>
+<p class="reclist" id="qui0001660"><a href="chapter001.xhtml#qui0001787">KERALA PRAWN CURRY</a></p>
+<p class="reclist" id="qui0001661"><a href="chapter001.xhtml#qui0001824">BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL (V)</a></p>
+<p class="reclist" id="qui0001663"><a href="chapter001.xhtml#qui0001851">CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS</a></p>
+<p class="reclist" id="qui0001665"><a href="chapter001.xhtml#qui0001887">SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI</a></p>
+<p class="reclist" id="qui0001668"><a href="chapter001.xhtml#qui0001917">CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE (V)</a></p>
+<p class="reclist" id="qui0001671"><a href="chapter001.xhtml#qui0001943">QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH (VEGAN)</a></p>
+<p class="reclist" id="qui0001673"><a href="chapter001.xhtml#qui0001975">CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM (V)</a></p>
+<h2 class="recipe_title1" id="qui0001675"><span epub:type="pagebreak" id="pg22"/>STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001676">This easy, flavourful dish is perfect for a quick worknight dinner. If you’re serving fewer people, I’d think about making the full quantity and taking any leftovers for lunch the next day. Serve as it is for a carb-free dinner, or with rice or quick cook noodles.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001683"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 5 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001687"><span class="lato_reg">200g Tenderstem broccoli</span></li>
+<li class="list_hang" id="qui0001688"><span class="lato_reg">125g asparagus spears</span></li>
+<li class="list_hang" id="qui0001689"><span class="lato_reg">200g sugar snap peas</span></li>
+<li class="list_hang" id="qui0001690"><span class="lato_reg">200g frozen peas</span></li>
+<li class="list_hang" id="qui0001691"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0001692"><span class="lato_reg">1 tablespoon sesame oil</span></li>
+<li class="list_hang" id="qui0001693"><span class="lato_reg">Quick cook noodles or rice, to serve (optional)</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001695"><span class="lato_reg">FOR THE SALMON</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001696"><span class="lato_reg">4 salmon fillets</span></li>
+<li class="list_hang" id="qui0001697"><span class="lato_reg">½ tablespoon good soy sauce</span></li>
+<li class="list_hang" id="qui0001698"><span class="lato_reg">½ tablespoon sesame oil</span></li>
+<li class="list_hang" id="qui0001699"><span class="lato_reg">½ tablespoon honey</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001701"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001702"><span class="lato_reg">6cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001703"><span class="lato_reg">1 lime, juice only</span></li>
+<li class="list_hang" id="qui0001704"><span class="lato_reg">1 tablespoon sesame oil</span></li>
+<li class="list_hang" id="qui0001705"><span class="lato_reg">3 spring onions, finely chopped</span></li>
+<li class="list_hang" id="qui0001706"><span class="lato_reg">A handful of peanuts, roughly chopped</span></li>
+<li class="list_hang" id="qui0001707"><span class="lato_reg">1 red chilli, finely sliced</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001677">Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.</p>
+<p class="method" id="qui0001680">Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.</p>
+<p class="method" id="qui0001682">Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Scatter over the chopped peanuts and chilli. Taste and adjust the lime juice and salt as needed and serve hot.</p>
+<p class="method2" id="qui0001708"><span class="note_head">NOTE:</span> I’ve said to blanch the Tenderstem as it improves the texture on roasting, but you can use ordinary broccoli instead if you prefer and skip this stage.</p>
+</section>
+<figure class="image_full_caption" id="img_23"><span epub:type="pagebreak" id="pg23"/><img alt="STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS" id="qui0002001" src="../images/p023.jpg"/>
+<figcaption>STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001710"><span epub:type="pagebreak" id="pg24"/>CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001711">This is soothing comfort food, based on a dish my mother used to make at home. I like using tagliatelle, as it’s unusual in a pasta bake, but by all means substitute your favourite pasta shape. My friend Emma reports that fusilli works well. Speed up your cooking by prepping the vegetables as the pasta cooks, then it’s just a quick stint in the oven to finish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001719"><span class="grey"><span class="space1">Serves:</span> 2–3</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001723"><span class="lato_reg">200g tagliatelle</span></li>
+<li class="list_hang" id="qui0001724"><span class="lato_reg">2 large leeks, cut into ½ cm half moons</span></li>
+<li class="list_hang" id="qui0001725"><span class="lato_reg">250g chestnut mushrooms, roughly sliced</span></li>
+<li class="list_hang"><span class="lato_reg">300ml crème fraîche</span></li>
+<li class="list_hang" id="qui0001728"><span class="lato_reg">1 tablespoon olive oil, plus more to bake</span></li>
+<li class="list_hang" id="qui0001730"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0001731"><span class="lato_reg">10 sprigs of fresh thyme, leaves only</span></li>
+<li class="list_hang" id="qui0001733"><span class="lato_reg">75g cheddar cheese, grated</span></li>
+<li class="list_hang" id="qui0001734"><span class="lato_reg">100g panko breadcrumbs</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001712">Preheat the oven to 200°C fan/220°C/gas 7. Cook the pasta in a large pan of boiling salted water for 10 minutes, until just cooked but still al dente. (If you’re using fresh tagliatelle from the chiller section of the supermarket, it’s usually just 3–4 minutes.)</p>
+<p class="method" id="qui0001714">While the pasta is cooking, slice the leeks and mushrooms and grate the cheddar. Drop the leeks in with the pasta water for the last minute of cooking, then drain well.</p>
+<p class="method" id="qui0001716">Tip the pasta and leeks into a roasting tin or lasagne dish and stir through the crème fraîche, olive oil, sea salt and half the thyme leaves. Top with the sliced mushrooms and the remaining thyme, followed by the grated cheddar and the breadcrumbs.</p>
+<p class="method" id="qui0001718">Drizzle over a little more olive oil, then transfer to the oven and bake for 15–20 minutes, until the top is golden brown and crisp. Serve hot, with a green salad if you like.</p>
+</section>
+<figure class="image_full_caption" id="img_25"><span epub:type="pagebreak" id="pg25"/><img alt="CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE" id="qui0002002" src="../images/p025.jpg"/>
+<figcaption>CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001735"><span epub:type="pagebreak" id="pg26"/>ALL-IN-ONE THAI FISH PIE</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001736">This is such a quick but flavoursome one pot dinner. The fish gently poaches with the coconut cream, lemongrass and lime leaves, while the crunchy filo topping provides a lovely textural contrast. It’s worth getting fresh Kaffir lime leaves if you can – a couple of large supermarkets stock them with the fresh herbs – but use dried from the spice aisle if not.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001740"><span class="grey"><span class="space1">Serves:</span> 2 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001744"><span class="lato_reg">300g fish pie mix (or a mix of salmon, smoked haddock and cod, cut into 4cm chunks)</span></li>
+<li class="list_hang" id="qui0001745"><span class="lato_reg">1 small head of broccoli, cut into small florets</span></li>
+<li class="list_hang" id="qui0001747"><span class="lato_reg">1 stick lemongrass</span></li>
+<li class="list_hang" id="qui0001748"><span class="lato_reg">2 Kaffir lime leaves</span></li>
+<li class="list_hang" id="qui0001749"><span class="lato_reg">1 × 160g tin of coconut cream</span></li>
+<li class="list_hang"><span class="lato_reg">1 lime, zest and juice</span></li>
+<li class="list_hang" id="qui0001751"><span class="lato_reg">½ tablespoon fish sauce</span></li>
+<li class="list_hang" id="qui0001752"><span class="lato_reg">Pinch of sea salt flakes</span></li>
+<li class="list_hang" id="qui0001753"><span class="lato_reg">3 sheets of filo pastry</span></li>
+<li class="list_hang"><span class="lato_reg">1½ tablespoons olive oil, or olive oil spray</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001737">Preheat the oven to 180C°fan/200°C/gas 6. Tip the fish and broccoli into a small deep roasting tin with the lemongrass and lime leaves, then pour over the coconut cream, lime zest and juice and fish sauce.</p>
+<p class="method" id="qui0001739">Scatter over a pinch of salt, then scrumple the filo pastry sheets over the fish. Brush the pastry with olive oil (or spritz with olive oil spray), then transfer to the oven and bake for 25 minutes, until the pastry is golden brown and crisp. Serve hot.</p>
+<p class="method2" id="qui0001756"><span class="note_head">NOTE:</span> If your fish pie mix is frozen, you’ll want to defrost it under plenty of cold running water, then pat the fish dry before putting it into the pie, otherwise too much liquid gets released. (That’s why I suggest coconut cream instead of coconut milk, as it’s much thicker.)</p>
+</section>
+<figure class="image_full_caption" id="img_27"><span epub:type="pagebreak" id="pg27"/><img alt="ALL-IN-ONE THAI FISH PIE" id="qui0002004a" src="../images/p027.jpg"/>
+<figcaption>ALL-IN-ONE THAI FISH PIE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001758"><span epub:type="pagebreak" id="pg30"/>ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001759">This tart is inspired by Remy from the film <em>Ratatouille</em>, who spears rosemary, a perfect mushroom and a piece of cheese together before lovingly toasting them over a smoking chimney. I’m sure he would have approved of the addition of pink peppercorns, they’re easy to find next to ordinary pepper at the supermarket and add a wonderful aromatic flavour as well as a vibrant pop of colour.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001768"><span class="grey"><span class="space1">Serves:</span> 2 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001772"><span class="lato_reg">200g brown chestnut mushrooms, roughly sliced</span></li>
+<li class="list_hang" id="qui0001773"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0001774"><span class="lato_reg">3 sprigs of fresh rosemary, leaves finely chopped</span></li>
+<li class="list_hang" id="qui0001775"><span class="lato_reg">2 heaped tablespoons crème fraîche</span></li>
+<li class="list_hang" id="qui0001776"><span class="lato_reg">1 × 320g ready-rolled puff pastry sheet</span></li>
+<li class="list_hang"><span class="lato_reg">2 × 125g goat’s cheese logs, sliced</span></li>
+<li class="list_hang" id="qui0001778"><span class="lato_reg">2 teaspoons or so pink peppercorns</span></li>
+<li class="list_hang" id="qui0001779"><span class="lato_reg">A handful of fresh flat-leaf parsley, finely chopped</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001781"><span class="lato_reg">FOR THE SALAD</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001782"><span class="lato_reg">100g baby leaf spinach</span></li>
+<li class="list_hang" id="qui0001783"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0001784"><span class="lato_reg">½ a lemon, juice only</span></li>
+<li class="list_hang" id="qui0001785"><span class="lato_reg">A pinch of sea salt</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001760">Preheat the oven to 180°C fan/200°C/gas 6. Mix the mushrooms in a bowl with the olive oil and half the rosemary.</p>
+<p class="method" id="qui0001762">Spread the crème fraîche over the puff pastry, leaving a 1cm border. Top with the remaining chopped rosemary, the mushrooms, then the sliced goat’s cheese. Transfer to the oven and bake for 25 minutes, until the edges are a deep golden brown and crisp.</p>
+<p class="method" id="qui0001764">Just before the tart is ready, toss the spinach with the extra virgin olive oil, the lemon juice and sea salt and set aside.</p>
+<p class="method" id="qui0001766">Once the tart is crisp and cooked through, scatter over the pink peppercorns and chopped flat-leaf parsley, and serve with the spinach salad alongside.</p>
+<p class="method2" id="qui0001786"><span class="note_head">CHANGE IT UP:</span> If you have friends round and are looking for an easy starter, you can make this as four individual tarts by cutting the pastry into smaller rectangles.</p>
+</section>
+<figure class="image_full" id="img_28"><span epub:type="pagebreak" id="pg28"/><span epub:type="pagebreak" id="pg29"/><img alt="" id="qui0002004" src="../images/p028.jpg"/></figure>
+<figure class="image_full_caption" id="img_31"><span epub:type="pagebreak" id="pg31"/><img alt="ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS" id="qui0002005" src="../images/p031.jpg"/>
+<figcaption>ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001787"><span epub:type="pagebreak" id="pg32"/>KERALA PRAWN CURRY</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001788">This aromatic prawn curry in coconut milk with storecupboard ingredients is a perfect weeknight dinner. Serve it with flatbreads, naan or fluffy white basmati rice. I usually pull it together with a bag of frozen prawns from the freezer (defrost them in plenty of cold running water just before cooking them), so you only need to grab a few fresh ingredients on the way home.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001796"><span class="grey"><span class="space1">Serves:</span> 2–3</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001800"><span class="lato_reg">220g cherry tomatoes on the vine, halved</span></li>
+<li class="list_hang"><span class="lato_reg">1 green pepper, finely sliced</span></li>
+<li class="list_hang" id="qui0001802"><span class="lato_reg">1 onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0001803"><span class="lato_reg">2cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001804"><span class="lato_reg">2 teaspoons mustard seeds</span></li>
+<li class="list_hang" id="qui0001805"><span class="lato_reg">1 teaspoon freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0001806"><span class="lato_reg">1 teaspoon ground coriander</span></li>
+<li class="list_hang"><span class="lato_reg">1 heaped teaspoon ground cumin</span></li>
+<li class="list_hang"><span class="lato_reg">½ teaspoon ground turmeric</span></li>
+<li class="list_hang" id="qui0001809"><span class="lato_reg">1 teaspoon ground chilli</span></li>
+<li class="list_hang"><span class="lato_reg">A few curry leaves (optional)</span></li>
+<li class="list_hang" id="qui0001811"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0001812"><span class="lato_reg">1 tablespoon oil</span></li>
+<li class="list_hang" id="qui0001813"><span class="lato_reg">1 × 400g tin of coconut milk</span></li>
+<li class="list_hang" id="qui0001814"><span class="lato_reg">300–350g raw king prawns</span></li>
+<li class="list_hang" id="qui0001815"><span class="lato_reg">100g spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0001816"><span class="lato_reg">1 lime, juice only</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001818"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001819"><span class="lato_reg">A handful of fresh coriander, roughly chopped</span></li>
+<li class="list_hang" id="qui0001820"><span class="lato_reg">1 red chilli, finely chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001789">Preheat the oven to 180°C fan/200°C/gas 6. Tip the tomatoes and their vines, the green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly.</p>
+<p class="method" id="qui0001791">Transfer the tin to the oven and roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15).</p>
+<p class="method" id="qui0001793">Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through.</p>
+<p class="method" id="qui0001795">Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and chopped chilli to taste and serve with flatbreads or white basmati rice.</p>
+<p class="method2" id="qui0001822"><span class="note_head">CHANGE IT UP:</span> If you prefer a thicker curry, use half the amount of coconut milk, or a 200g can of coconut cream. (Don’t make the mistake I have in the past and buy a cardboard packet of creamed coconut, it’s useful only as a cosh/doorstop.)</p>
+</section>
+<figure class="image_full_caption" id="img_33"><span epub:type="pagebreak" id="pg33"/><img alt="KERALA PRAWN CURRY" id="qui0002006" src="../images/p033.jpg"/>
+<figcaption>KERALA PRAWN CURRY</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001824"><span epub:type="pagebreak" id="pg34"/>BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001825">This vibrantly pink orzo dish takes just minutes to put together – if you don’t mind grating a bit of fresh beetroot – and tastes as good as it looks. You could substitute blue, feta or goat’s cheese for the soured cream if you have some in the fridge, but having tried this topped with a variety of cheeses/nuts/levels-of-lemon-juice, soured cream and pine nuts won out against the earthy beetroot.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001833"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001837"><span class="lato_reg">200g orzo</span></li>
+<li class="list_hang" id="qui0001838"><span class="lato_reg">500ml vegetable stock</span></li>
+<li class="list_hang" id="qui0001839"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0001840"><span class="lato_reg">300g fresh beetroot, peeled and grated</span></li>
+<li class="list_hang" id="qui0001841"><span class="lato_reg">A handful of beetroot stems, finely chopped</span></li>
+<li class="list_hang" id="qui0001842"><span class="lato_reg">50g pine nuts</span></li>
+<li class="list_hang" id="qui0001843"><span class="lato_reg">150g soured cream or crème fraîche</span></li>
+<li class="list_hang"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0001845"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0001846"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0001847"><span class="lato_reg">A handful of fresh dill, finely chopped</span></li>
+<li class="list_hang" id="qui0001848"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001826">Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo, vegetable stock and oil into a medium-sized roasting tin, then top evenly with the grated beetroot and chopped stems. Scatter over the pine nuts, then transfer to the oven and cook for 20 minutes.</p>
+<p class="method" id="qui0001828">After 20 minutes, the orzo should be cooked through but still al dente. If it’s not cooked to your liking, return it to the oven for a further 5 minutes.</p>
+<p class="method" id="qui0001830">Stir through all but a couple of tablespoons of the soured cream or crème fraîche, the extra virgin olive oil and lemon juice, then taste and add the salt as needed (I add quite a bit because I feel the beetroot can take it, but you may prefer less).</p>
+<p class="method" id="qui0001832">Serve with the remaining soured cream or crème fraîche, a scattering of dill and freshly ground black pepper.</p>
+</section>
+<figure class="image_full_caption" id="img_35"><span epub:type="pagebreak" id="pg35"/><img alt="BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL" id="qui0002007" src="../images/p035.jpg"/>
+<figcaption>BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001851"><span epub:type="pagebreak" id="pg36"/>CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001852">Think about your favourite stir-fry. Now think about making it without having to stand and stir. This dish has gone straight to the top of my list – not only does the beef, pepper and sweetcorn combination cook beautifully in the oven, but the peanut-soy dressing is addictive – and I’d happily eat it in sandwiches.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001860"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001864"><span class="lato_reg">400g free-range rump steak, sliced into 1½ cm slices</span></li>
+<li class="list_hang" id="qui0001865"><span class="lato_reg">200g green beans</span></li>
+<li class="list_hang" id="qui0001866"><span class="lato_reg">175g baby sweetcorn</span></li>
+<li class="list_hang" id="qui0001867"><span class="lato_reg">1 red pepper, finely sliced</span></li>
+<li class="list_hang" id="qui0001868"><span class="lato_reg">1 red chilli, finely grated</span></li>
+<li class="list_hang" id="qui0001869"><span class="lato_reg">2 cloves of garlic, finely grated</span></li>
+<li class="list_hang" id="qui0001870"><span class="lato_reg">5cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001871"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0001872"><span class="lato_reg">1 tablespoon sesame oil</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001874"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001875"><span class="lato_reg">45g crunchy peanut butter</span></li>
+<li class="list_hang" id="qui0001876"><span class="lato_reg">1 tablespoon dark soy sauce</span></li>
+<li class="list_hang" id="qui0001877"><span class="lato_reg">1 tablespoon rice vinegar or lime juice</span></li>
+<li class="list_hang" id="qui0001879"><span class="lato_reg">1 tablespoon water</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001881"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001882"><span class="lato_reg">50g spinach, roughly chopped</span></li>
+<li class="list_hang"><span class="lato_reg">3 spring onions, finely sliced</span></li>
+<li class="list_hang"><span class="lato_reg">A handful of salted peanuts, roughly chopped</span></li>
+<li class="list_hang"><span class="lato_reg">Quick cook noodles or rice</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0001853">Preheat the oven to 200°C fan/220°C/gas 7. Tip the sliced steak, green beans, sweetcorn and pepper into a roasting tin large enough to hold all the veg in a single layer. Add the grated chilli, garlic, ginger, sea salt and sesame oil and mix to make sure everything is coated.</p>
+<p class="method" id="qui0001855">Move the slices of steak to the top of the tin, as you want them to char nicely, then transfer to the oven to roast for 25 minutes.</p>
+<p class="method" id="qui0001857">Meanwhile, mix the peanut butter, soy sauce and rice vinegar or lime juice with the water. Once the beef is cooked, stir through the spinach, pour over the dressing, scatter with the spring onions and salted peanuts and serve with the cooked noodles or rice.</p>
+<p class="method2" id="qui0001886"><span class="note_head">NOTE:</span> If you want to get the sliced spring onions really crisp and take away a bit of the ‘onion-y’ flavour, stick them in a bowl of cold water for 10 minutes, then drain well.</p>
+</section>
+<figure class="image_full_caption" id="img_37"><span epub:type="pagebreak" id="pg37"/><img alt="CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS" id="qui0002008" src="../images/p037.jpg"/>
+<figcaption>CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001887"><span epub:type="pagebreak" id="pg38"/>SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001888">This might look like a light meal, but with the addition of cannellini beans (taking the place of a carb, as they work so beautifully with tuna and require no effort), it’s incredibly filling as well as delicious. With the quick cooking time, the courgettes retain their crunch and freshness. I imagine this will quickly become a weeknight favourite in your house, as it is in mine.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001896"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 15 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001900"><span class="lato_reg">200g courgettes, halved and cut into ½ cm half moons</span></li>
+<li class="list_hang" id="qui0001901"><span class="lato_reg">2 heads of pak choi, quartered, or cut into 8 if large</span></li>
+<li class="list_hang" id="qui0001902"><span class="lato_reg">3½ tablespoons sesame oil</span></li>
+<li class="list_hang" id="qui0001903"><span class="lato_reg">2 nice tuna steaks (about 240g in total)</span></li>
+<li class="list_hang" id="qui0001904"><span class="lato_reg">1 heaped teaspoon each black and white sesame seeds (or just use whichever you have in the cupboard)</span></li>
+<li class="list_hang" id="qui0001905"><span class="lato_reg">2 tablespoons rice vinegar or lime juice</span></li>
+<li class="list_hang" id="qui0001906"><span class="lato_reg">2 tablespoons soy sauce</span></li>
+<li class="list_hang" id="qui0001907"><span class="lato_reg">4cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001908"><span class="lato_reg">1 scant teaspoon chilli flakes</span></li>
+<li class="list_hang" id="qui0001909"><span class="lato_reg">1 × 400g tin of cannellini beans, drained and rinsed</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001889">Preheat the oven to 200°C fan/220°C/gas 7. Mix the courgettes and pak choi in a roasting tin along with 1 tablespoon of the sesame oil. Lay the tuna steaks on top and gently rub them with another ½ tablespoon of sesame oil. Scatter the steaks with the sesame seeds, then transfer to the oven and roast for 10–15 minutes until the tuna is just cooked through.</p>
+<p class="method" id="qui0001891">Meanwhile, mix the remaining 2 tablespoons of sesame oil, the rice vinegar or lime juice, soy sauce, ginger and chilli flakes together in a big bowl. Reserve a couple of tablespoons of dressing, then stir the cannellini beans through the rest of the dressing in the bowl.</p>
+<p class="method" id="qui0001893">Once the tuna is cooked to your liking, stir the cannellini beans through the vegetables, dress the fish with those reserved tablespoons of dressing and serve hot.</p>
+<p class="method2" id="qui0001915"><span class="note_head">CHANGE IT UP:</span> This dish is also lovely with baby courgettes.</p>
+</section>
+<figure class="image_full_caption" id="img_39"><span epub:type="pagebreak" id="pg39"/><img alt="SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI" id="qui0002009" src="../images/p039.jpg"/>
+<figcaption>SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001917"><span epub:type="pagebreak" id="pg40"/>CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001918">Think of this as a cross between a frittata, a toad-in-the-hole and a delicious giant savoury pancake. It contains too much feta cheese to puff up like a Yorkshire pudding, but then there’s arguably no such thing as too much cheese and it gives a wonderful flavour to the dish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001926"><span class="grey"><span class="space1">Serves:</span> 2–3</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001930"><span class="lato_reg">2 leeks, finely sliced</span></li>
+<li class="list_hang" id="qui0001931"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0001932"><span class="lato_reg">200g plain flour</span></li>
+<li class="list_hang" id="qui0001933"><span class="lato_reg">3 free-range eggs</span></li>
+<li class="list_hang" id="qui0001934"><span class="lato_reg">300ml milk</span></li>
+<li class="list_hang" id="qui0001935"><span class="lato_reg">200g feta cheese, crumbled</span></li>
+<li class="list_hang" id="qui0001936"><span class="lato_reg">250g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0001937"><span class="lato_reg">1 × 290g jar sliced artichoke hearts, drained</span></li>
+<li class="list_hang" id="qui0001939"><span class="lato_reg">15g fresh dill, roughly chopped</span></li>
+<li class="list_hang" id="qui0001940"><span class="lato_reg">Lemon-dressed spinach salad, to serve (see <a href="chapter001.xhtml#qui0001781">page 30</a>)</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001919">Preheat the oven to 210°C fan/230°C/gas 8. While it’s heating, slice the leeks, tip them into a metal roasting tin along with the oil, mix well, then pop them into the oven to roast while you get on with the batter.</p>
+<p class="method" id="qui0001921">Meanwhile, put the flour into a bowl. Whisk the eggs and milk together, pour this over the flour and whisk until smooth, then stir in the crumbled feta cheese.</p>
+<p class="method" id="qui0001923">Once the oven has come to temperature, remove the tin of leeks, give them a good stir, then pour the batter evenly over the top. Scatter over the tomatoes, their vines and the artichokes, then return to the oven and cook for 25–30 minutes, until the bake is well risen and golden brown.</p>
+<p class="method" id="qui0001925">Serve hot, scattered with the dill, with the lemon-dressed spinach salad alongside.</p>
+</section>
+<figure class="image_full_caption" id="img_41"><span epub:type="pagebreak" id="pg41"/><img alt="CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE" id="qui0002010" src="../images/p041.jpg"/>
+<figcaption>CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001943"><span epub:type="pagebreak" id="pg42"/>QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001944">One of my favourite dishes at home is my mother’s cauliflower, potato and pea curry, known as ‘chechki’ and seasoned with Bengali five-spice. Alas, every variation I made with potatoes resolutely refused to cook within 30 minutes, so I’ve adapted it to this colourful, child-friendly version with quick cook cherry tomatoes and coconut milk.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001950"><span class="grey"><span class="space1">Serves:</span> 2–3</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001954"><span class="lato_reg">2 teaspoons mustard seeds</span></li>
+<li class="list_hang" id="qui0001955"><span class="lato_reg">2 teaspoons fennel seeds</span></li>
+<li class="list_hang" id="qui0001956"><span class="lato_reg">2 teaspoon cumin seeds</span></li>
+<li class="list_hang" id="qui0001957"><span class="lato_reg">2 teaspoon nigella (black onion) seeds</span></li>
+<li class="list_hang" id="qui0001958"><span class="lato_reg">1 cauliflower, cut into small florets</span></li>
+<li class="list_hang" id="qui0001959"><span class="lato_reg">Leaves from the cauliflower, finely chopped</span></li>
+<li class="list_hang" id="qui0001960"><span class="lato_reg">220g cherry tomatoes, halved</span></li>
+<li class="list_hang" id="qui0001961"><span class="lato_reg">1 red onion, sliced into 8</span></li>
+<li class="list_hang"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0001963"><span class="lato_reg">5cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001964"><span class="lato_reg">1 tablespoon oil</span></li>
+<li class="list_hang" id="qui0001965"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang"><span class="lato_reg">200g frozen peas</span></li>
+<li class="list_hang" id="qui0001966"><span class="lato_reg">80g spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0001967"><span class="lato_reg">1 × 400g tin of coconut milk</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001969"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001970"><span class="lato_reg">1 lime, juice only</span></li>
+<li class="list_hang"><span class="lato_reg">A handful of fresh coriander, roughly chopped</span></li>
+<li class="list_hang" id="qui0001972"><span class="lato_reg">Rice or flatbreads</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001945">Preheat the oven to 200°C fan/220°C/gas 7. Bash the mustard, fennel, cumin and nigella seeds in a pestle and mortar and then tip them into a roasting tin with everything except the spinach and coconut milk. (Use a a roasting tin large enough to hold all the vegetables in a single layer.) Transfer the tin to the oven to roast for 20 minutes.</p>
+<p class="method" id="qui0001947">Stir through the chopped spinach and coconut milk and let everything cook for a further 10 minutes until the cauliflower is cooked through.</p>
+<p class="method" id="qui0001949">Season with the lime juice, then taste and adjust the salt as needed (I think this dish can take a lot of salt, but then I am a salt fiend). Scatter everything with fresh coriander before serving hot, with rice or flatbreads.</p>
+<p class="method2" id="qui0001973"><span class="note_head">NOTE:</span> Be sure to cut the cauliflower into small florets so that it cooks through in 30 minutes.</p>
+</section>
+<figure class="image_full_caption" id="img_43"><span epub:type="pagebreak" id="pg43"/><img alt="QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH" id="qui0002011" src="../images/p043.jpg"/>
+<figcaption>QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001975"><span epub:type="pagebreak" id="pg44"/>CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001976">Baked gnocchi is my new favourite dish, and I’ve been putting everything in it: spring greens, mushrooms, broccoli … It’s also perfect for using up odds and ends of cheese left over in the fridge. (For some reason, the combination of Dijon mustard and Swiss chard in this recipe reminded me of bacon, even though it’s completely vegetarian, so it’s a good dish for meat-free Mondays, or for veggies with nostalgia.)</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001982"><span class="grey"><span class="space1">Serves:</span> 3–4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001986"><span class="lato_reg">2 leeks, sliced into ½ cm half moons</span></li>
+<li class="list_hang" id="qui0001988"><span class="lato_reg">200g rainbow or Swiss chard, roughly sliced</span></li>
+<li class="list_hang" id="qui0001989"><span class="lato_reg">500g gnocchi</span></li>
+<li class="list_hang"><span class="lato_reg">250ml double cream</span></li>
+<li class="list_hang"><span class="lato_reg">2 heaped teaspoons Dijon mustard</span></li>
+<li class="list_hang" id="qui0001992"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0001994"><span class="lato_reg">125g soft goat’s cheese log, crumbled</span></li>
+<li class="list_hang" id="qui0001995"><span class="lato_reg">50g panko breadcrumbs</span></li>
+<li class="list_hang" id="qui0001996"><span class="lato_reg">1 tablespoon olive oil</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001977">Preheat the oven to 200°C fan/220°C/gas 7. Tip the leeks, sliced chard and gnocchi into a large bowl, pour a kettleful of boiling water over them and leave to stand for 2 minutes. Drain really well, then tip the veg and gnocchi into a roasting tin large enough to sit everything in a single layer.</p>
+<p class="method" id="qui0001979">Stir through the double cream and Dijon mustard and season with the sea salt and freshly ground black pepper. Scatter over the goat’s cheese, then the panko breadcrumbs and drizzle with the olive oil.</p>
+<p class="method" id="qui0001981">Transfer to the oven and bake for 15–20 minutes, until the top is golden brown and crisp. Serve hot.</p>
+</section>
+<figure class="image_full_caption" id="img_45"><span epub:type="pagebreak" id="pg45"/><img alt="CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM" id="qui0002011a" src="../images/p045.jpg"/>
+<figcaption>CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM</figcaption>
+</figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter002.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter002.xhtml new file mode 100644 index 0000000..ecf8502 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter002.xhtml @@ -0,0 +1,369 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Family Favourites</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter002">
+<figure class="image_full" id="img_46"><span epub:type="pagebreak" id="pg46"/><img alt="" id="qui0002276" src="../images/p046.jpg"/></figure>
+<figure class="image_full" id="img_47"><span epub:type="pagebreak" id="pg47"/><img alt="Family Favourites: Soothing, Child-Friendly Weeknight Dinners" id="qui0001998" src="../images/p047.jpg"/></figure>
+<figure class="image_full" id="img_48"><span epub:type="pagebreak" id="pg48"/><img alt="" id="qui0002276a" src="../images/p048.jpg"/></figure>
+<h2 class="recipelist_head" id="qui9901650"><span epub:type="pagebreak" id="pg49"/><span class="color_y">FAMILY FAVOURITES</span></h2>
+<hr class="border2"/>
+<p class="reclist"><a href="chapter002.xhtml#qui9002012">BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002012">QUICK CHICKEN, LEEK & CHORIZO PIE</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002037">CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002063">SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002091">QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002120">SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK (VEGAN)</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002147">ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002172">SIMPLE ROASTED PEPPER ORZOTTO (VEGAN)</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002199">QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE (V)</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002228">ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL (VEGAN)</a></p>
+<p class="reclist"><a href="chapter002.xhtml#qui0002254">ROASTED AUBERGINE, COURGETTE & MACARONI BAKE (V)</a></p>
+<h2 class="recipe_title1" id="qui9002012"><span epub:type="pagebreak" id="pg50"/>BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS</h2>
+<hr class="border2"/>
+<p class="intro_text">What’s better than baked gnocchi? Baked gnocchi with crispy ham hock on top. This simple family-friendly dinner is perfect for a quick, easy weeknight meal: all the major food groups in one tin.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0902262"><span class="grey"><span class="space1">Serves:</span> 4 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1"><span class="lato_reg">500g gnocchi</span></li>
+<li class="list_hang"><span class="lato_reg">400g frozen peas</span></li>
+<li class="list_hang"><span class="lato_reg">300g crème fraîche</span></li>
+<li class="list_hang"><span class="lato_reg">1 tablespoon Dijon mustard</span></li>
+<li class="list_hang"><span class="lato_reg">½ teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang"><span class="lato_reg">180g shredded free-range ham hock</span></li>
+<li class="list_hang"><span class="lato_reg">½ lemon, juice only</span></li>
+<li class="list_hang"><span class="lato_reg">A handful of flat-leaf parsley leaves, finely chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1">Preheat the oven to 180°C fan/200°C/gas 6. Put the gnocchi into a large bowl and pour over a kettleful of boiling water. Let it stand for 2 minutes, then drain well and tip the gnocchi into a roasting tin along with the peas, crème fraîche, mustard, salt (if using) and freshly ground black pepper.</p>
+<p class="method">Mix everything well in the tin, then scatter the shredded ham hock evenly all over. Grind over a little more black pepper, then transfer to the oven and bake for 25 minutes, until the ham is nicely crisped.</p>
+<p class="method">Squeeze over the lemon juice, scatter over the flat-leaf parsley and serve hot.</p>
+</section>
+<figure class="image_full_caption" id="img_51"><span epub:type="pagebreak" id="pg51"/><img alt="BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS" id="qui0002001" src="../images/p051.jpg"/>
+<figcaption>BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002012"><span epub:type="pagebreak" id="pg52"/>QUICK CHICKEN, LEEK & CHORIZO PIE</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002013">This chicken pie went through several elaborate variations (saffron and pearl barley, anyone?) before I came up with this very simple version and rather nervously handed platefuls to my friends Ruby and Leah. Fortunately, it turned out beautifully and was by far the easiest to make. A new weeknight staple.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002022"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002026"><span class="lato_reg">2 leeks, very finely sliced</span></li>
+<li class="list_hang" id="qui0002027"><span class="lato_reg">4 small free-range chicken breasts, cut into large chunks</span></li>
+<li class="list_hang" id="qui0002028"><span class="lato_reg">120g chorizo, diced</span></li>
+<li class="list_hang" id="qui0002029"><span class="lato_reg">300g crème fraîche</span></li>
+<li class="list_hang" id="qui0002030"><span class="lato_reg">½ a juicy lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0002031"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002032"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002033"><span class="lato_reg">1 free-range egg, beaten</span></li>
+<li class="list_hang" id="qui0002034"><span class="lato_reg">1 × 320g ready-rolled puff pastry sheet</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0002014">Preheat the oven to 180°C fan/200°C/gas 6. Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients.</p>
+<p class="method" id="qui0002016">Drain the leeks well in a colander, then tip into a roasting tin along with the chopped chicken, chorizo, crème fraiche, lemon zest and juice, salt (if using) and a good grind of black pepper. Give everything a good mix, then brush the edges of the roasting tin with a little beaten egg and lay the pastry on top.</p>
+<p class="method" id="qui0002018">Use your thumbs or a fork to press the edges of the pastry against the edges of the tin – don’t worry about any overhang, it’ll just mean there’s more to eat later. Brush with the beaten egg, then cut a cross in the middle for steam to escape. You can add cut shapes from the excess pastry and stick them on top with a little beaten egg, if you’re feeling artistic.</p>
+<p class="method" id="qui0002020">Transfer to the oven and bake for 25–30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot.</p>
+<p class="method2" id="qui0002036"><span class="note_heady">CHANGE IT UP:</span> This pie is also excellent without chorizo, as leeks pack in so much flavour. Consider adding a couple of teaspoons of Dijon mustard instead.</p>
+</section>
+<figure class="image_full_caption" id="img_53"><span epub:type="pagebreak" id="pg53"/><img alt="QUICK CHICKEN, LEEK & CHORIZO PIE" id="qui0002277" src="../images/p053.jpg"/>
+<figcaption>QUICK CHICKEN, LEEK & CHORIZO PIE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002037"><span epub:type="pagebreak" id="pg54"/>CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002038">This is such an easy week-night dish, with mostly storecupboard ingredients: pesto, breadcrumbs, frozen peas. Adding a tin of butter beans (by all means use cannellini, haricot or Puy lentils if that’s what you have) picks up all the flavour from the roasting tin. Serve with good crusty bread for an additional carb.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002046"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002050a"><span class="lato_reg">300g Tenderstem broccoli</span></li>
+<li class="list_hang" id="qui0002050b"><span class="lato_reg">300g frozen peas</span></li>
+<li class="list_hang" id="qui0002052"><span class="lato_reg">2 courgettes, cut into ½cm half moons</span></li>
+<li class="list_hang" id="qui0002054"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002055"><span class="lato_reg">1 teaspoon sea salt (optional)</span></li>
+<li class="list_hang" id="qui0002056"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002057"><span class="lato_reg">4 cod fillets</span></li>
+<li class="list_hang" id="qui0002058"><span class="lato_reg">4 teaspoons green pesto</span></li>
+<li class="list_hang" id="qui0002059"><span class="lato_reg">4 heaped tablespoons panko or white breadcrumbs</span></li>
+<li class="list_hang" id="qui0002060"><span class="lato_reg">1 × 400g tin of butter beans, drained and rinsed</span></li>
+<li class="list_hang" id="qui0002061"><span class="lato_reg">½ a lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0002062"><span class="lato_reg">A large bunch of fresh basil leaves, finely chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002039">Preheat the oven to 180°C fan/200°C/gas 6. Pop the Tenderstem into a bowl, tip a kettleful of boiling water over it and leave to sit for 2 minutes, then drain well. (If the stems are very thick, halve them lengthways.) If using ordinary broccoli, skip this step.</p>
+<p class="method" id="qui0002041">Mix the broccoli, frozen peas and courgettes in a large roasting tin along with 1½ tablespoons of the olive oil, the sea salt (if using) and a good grind of black pepper. I like to add the butter beans at the end, to just warm through in the residual heat of the roasting tin, but if you’d prefer them piping hot, stick them in now.</p>
+<p class="method" id="qui0002043">Lay the cod fillets over the vegetables, spread each with 1 teaspoon of pesto, scatter over the breadcrumbs, then drizzle with the remaining ½ tablespoon of olive oil. Grind over some black pepper, then transfer to the oven and roast for 20–25 minutes (20 if your cod fillets are quite thin, 25 if they are a little thicker).</p>
+<p class="method" id="qui0002045">Once cooked, stir in the butter beans (if you haven’t already), lemon zest, juice and fresh basil and serve hot.</p>
+</section>
+<figure class="image_full_caption" id="img_55"><span epub:type="pagebreak" id="pg55"/><img alt="CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS" id="qui0002278" src="../images/p055.jpg"/>
+<figcaption>CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002063"><span epub:type="pagebreak" id="pg56"/>SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002064">I usually think of sausage bakes as wintery dishes, but they work just as well with fresh courgettes, tomatoes and broccoli for a light, summery dinner.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002072"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002076"><span class="lato_reg">250g Tenderstem broccoli</span></li>
+<li class="list_hang" id="qui0002077"><span class="lato_reg">500g courgettes, cut into ½cm slices</span></li>
+<li class="list_hang" id="qui0002078"><span class="lato_reg">300g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0002080"><span class="lato_reg">1 red onion, finely sliced</span></li>
+<li class="list_hang" id="qui0002081"><span class="lato_reg">1½ tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002082"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0002083"><span class="lato_reg">2–3 sprigs of fresh rosemary</span></li>
+<li class="list_hang" id="qui0002084"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002085"><span class="lato_reg">1 teaspoon chilli flakes (optional: leave out for children)</span></li>
+<li class="list_hang" id="qui0002086"><span class="lato_reg">8–12 free-range chipolata sausages</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002088"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002089"><span class="lato_reg">1 lemon, juice only</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002065">Preheat the oven to 210°C fan/230°C/gas 8. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. If using ordinary broccoli, skip this step.</p>
+<p class="method" id="qui0002067">Tip everything into a roasting tin large enough to hold it all in a single layer, and mix well. Make sure the sausages are on top, then transfer to the oven and bake for 30 minutes.</p>
+<p class="method" id="qui0002069">If your oven heats unevenly, turn the roasting tin after about 20 minutes so the sausages brown evenly.</p>
+<p class="method" id="qui0002071">Squeeze a little lemon juice and sea salt over the vegetables to taste and serve hot.</p>
+</section>
+<figure class="image_full_caption" id="img_57"><span epub:type="pagebreak" id="pg57"/><img alt="SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES" id="qui0002279" src="../images/p057.jpg"/>
+<figcaption>SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002091"><span epub:type="pagebreak" id="pg58"/>QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002092">This stunning, unashamedly loaded pizza-style tart is possibly one of my proudest creations. And it’s an opportunity to use nigella or black onion seeds, which are my new favourite spice, not just because they share a name with my favourite cookery writer, but because they work particularly well with tomatoes and puff pastry.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002101"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002105"><span class="lato_reg">400g free-range minced beef, lamb or pork</span></li>
+<li class="list_hang" id="qui0002106"><span class="lato_reg">1 teaspoon sea salt (optional)</span></li>
+<li class="list_hang" id="qui0002107"><span class="lato_reg">1 shallot, roughly chopped</span></li>
+<li class="list_hang" id="qui0002108"><span class="lato_reg">2 teaspoons nigella (black onion) seeds</span></li>
+<li class="list_hang" id="qui0002109"><span class="lato_reg">1 × 320g ready-rolled puff pastry sheet</span></li>
+<li class="list_hang" id="qui0002110"><span class="lato_reg">3 tablespoons chopped tinned tomatoes</span></li>
+<li class="list_hang" id="qui0002111"><span class="lato_reg">1 clove of garlic, crushed</span></li>
+<li class="list_hang" id="qui0002112"><span class="lato_reg">100g cherry tomatoes, halved</span></li>
+<li class="list_hang" id="qui0002113"><span class="lato_reg">100g broccoli, cut into small florets (can be Tenderstem)</span></li>
+<li class="list_hang" id="qui0002115"><span class="lato_reg">1 × 150g ball of mozzarella cheese, torn</span></li>
+<li class="list_hang" id="qui0002117"><span class="lato_reg">Fresh basil leaves, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002093">Preheat the oven to 180°C fan/200°C/gas 6. Tip the minced meat, ½ teaspoon of salt (if using), shallot and half the nigella seeds into a food processor, and blitz until mixed. (Alternatively, finely chop the shallot and mix in a bowl.)</p>
+<p class="method" id="qui0002095">Roll the minced meat into 18 or so small walnut-sized meatballs, or get little hands to help you with this. It’s easier with damp hands, so keep a bowl of water nearby.</p>
+<p class="method" id="qui0002097">Unroll the puff pastry into a roasting tin or on to a large baking sheet, leaving it on the paper that it comes wrapped in. Mix the tinned tomatoes with the crushed garlic, remaining nigella seeds and another ½ teaspoon of salt (if using), and spread this all over the pastry, leaving a 1½ cm border around the edges.</p>
+<p class="method" id="qui0002099">Dot the meatballs all over the pizza, then arrange the cherry tomatoes and broccoli in between. Scatter everything with the mozzarella, then transfer to the oven and bake for 25–30 minutes, until the edges are golden brown and crisp and the meatballs cooked through. Scatter over the basil and serve hot.</p>
+<p class="method2" id="qui0002118"><span class="note_heady">NOTE:</span> Don’t panic if it looks like you can’t possibly fit all the veg and mozzarella on top of the tart as you assemble, everything shrinks on cooking.</p>
+</section>
+<figure class="image_full_caption" id="img_59"><span epub:type="pagebreak" id="pg59"/><img alt="QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA" id="qui0002280" src="../images/p059.jpg"/>
+<figcaption>QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002120"><span epub:type="pagebreak" id="pg60"/>SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002122">This curry is a real crowd-pleaser, with just a little bit of spice for flavour, and plenty of sweetness from the potatoes and peas. If your family likes mushrooms, consider adding a packet of quartered ordinary mushrooms for an added vegetable. A lovely, warming dish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002126"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002130"><span class="lato_reg">500g sweet potatoes, peeled and cut into 1cm cubes</span></li>
+<li class="list_hang" id="qui0002131"><span class="lato_reg">4 banana shallots, peeled and quartered</span></li>
+<li class="list_hang" id="qui0002132"><span class="lato_reg">2 teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0002133"><span class="lato_reg">1 teaspoon ground coriander</span></li>
+<li class="list_hang" id="qui0002134"><span class="lato_reg">½ teaspoon ground turmeric</span></li>
+<li class="list_hang" id="qui0002135"><span class="lato_reg">2 tablespoons oil</span></li>
+<li class="list_hang" id="qui0002136"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002138"><span class="lato_reg">1 × 400g tin of coconut milk</span></li>
+<li class="list_hang" id="qui0002139"><span class="lato_reg">300ml boiling water</span></li>
+<li class="list_hang" id="qui0002140"><span class="lato_reg">150g frozen peas, defrosted</span></li>
+<li class="list_hang" id="qui0002141"><span class="lato_reg">100g red lentils</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002143"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002144"><span class="lato_reg">1–2 limes, juice only</span></li>
+<li class="list_hang" id="qui0002145"><span class="lato_reg">A handful of fresh coriander, chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002123">Preheat the oven to 210°C fan/230°C/gas 8. Put everything into the roasting tin, except the coconut milk, water, peas and lentils. Mix, then roast for 5 minutes. Add the coconut milk, water, peas and lentils, stir well and cook for a further 25 minutes, until the potatoes are cooked through.</p>
+<p class="method" id="qui0002125">Be careful opening the oven, as this dish will release quite a lot of steam. Once cooked, taste and adjust with lime juice and salt as needed, scatter over the fresh coriander and serve hot with rice or flatbreads.</p>
+<p class="method2" id="qui0002146"><span class="note_heady">CHANGE IT UP:</span> For adults, add 1 teaspoon of chilli powder when you roast the sweet potatoes, or finely chopped fresh red chilli at the end.</p>
+</section>
+<figure class="image_full_caption" id="img_61"><span epub:type="pagebreak" id="pg61"/><img alt="SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK" id="qui0002281" src="../images/p061.jpg"/>
+<figcaption>SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002147"><span epub:type="pagebreak" id="pg62"/>ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE</h2>
+<hr class="border2"/>
+<p class="intro_text" id="qui0002148">I like to make this mac & cheese-style dish in a large, shallow roasting tin, so you get the maximum surface area for the crunchy topping. There’s broccoli and spinach for added greens and a wonderful savoury note from the bacon. Feel free to use any cheese you have left over in the fridge; blue cheese or cheddar would work well.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002154"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002158"><span class="lato_reg">300g conchiglie or other favourite pasta shape</span></li>
+<li class="list_hang" id="qui0002159"><span class="lato_reg">1 large head of broccoli, chopped into small bits (the size of rough granola)</span></li>
+<li class="list_hang" id="qui0002161"><span class="lato_reg">160g free-range bacon lardons</span></li>
+<li class="list_hang" id="qui0002162"><span class="lato_reg">A few sprigs of fresh thyme</span></li>
+<li class="list_hang" id="qui0002163"><span class="lato_reg">3 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002164"><span class="lato_reg">400g crème fraîche</span></li>
+<li class="list_hang"><span class="lato_reg">100g spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0002166"><span class="lato_reg">½ a lemon, juice only</span></li>
+<li class="list_hang" id="qui0002167"><span class="lato_reg">1 teaspoon sea salt (optional)</span></li>
+<li class="list_hang" id="qui0002168"><span class="lato_reg">30g parmesan cheese, grated</span></li>
+<li class="list_hang" id="qui0002169"><span class="lato_reg">40g panko or fresh white breadcrumbs</span></li>
+</ul>
+</section>
+<p class="method1" id="qui0002149">Preheat the oven to 200°C fan/220°C/gas 7. Cook the conchiglie in boiling salted water for 10 minutes, then drain. While the pasta is cooking, tip the broccoli, bacon and thyme into a large roasting tin, mix with 1 tablespoon of the olive oil, then transfer to the oven and roast for 10 minutes while the pasta cooks.</p>
+<p class="method" id="qui0002151">Stir the cooked, drained pasta through the roasted broccoli and bacon, along with another tablespoon of oil, the crème fraîche, spinach, lemon juice and sea salt (if using).</p>
+<p class="method" id="qui0002153">Scatter the dish with the parmesan and breadcrumbs, drizzle with the remaining tablespoon of oil, then bake for a further 15–20 minutes, until the top is golden brown and crunchy. Serve hot.</p>
+<p class="method2" id="qui0002170"><span class="note_heady">MAKE IT VEGGIE:</span> Consider substituting the bacon with a jar of sliced artichokes, drained and chopped into slightly smaller bits, and use vegetarian parmesan.</p>
+</section>
+<figure class="image_full_caption" id="img_63"><span epub:type="pagebreak" id="pg63"/><img alt="ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE" id="qui0002283" src="../images/p063.jpg"/>
+<figcaption>ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002172"><span epub:type="pagebreak" id="pg66"/>SIMPLE ROASTED PEPPER ORZOTTO</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002173">The all-in-one cherry tomato and bay orzo from <em>The Green Roasting Tin</em> was such a popular recipe that it got me thinking about other very simple baked orzo toppings. In this dish, the sweet roasted peppers work beautifully with the rosemary and pasta for a quick, filling weeknight dinner. Leftovers are great for lunchboxes too.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002179"><span class="grey"><span class="space1">Serves:</span> 2 adults + 2 children</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002183"><span class="lato_reg">300g orzo</span></li>
+<li class="list_hang" id="qui0002184"><span class="lato_reg">600ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002185"><span class="lato_reg">3 peppers (red, yellow, orange), finely sliced</span></li>
+<li class="list_hang" id="qui0002186"><span class="lato_reg">1 red onion, finely chopped</span></li>
+<li class="list_hang" id="qui0002187"><span class="lato_reg">2–3 sprigs of fresh rosemary, leaves finely chopped</span></li>
+<li class="list_hang" id="qui0002188"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002190"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002191"><span class="lato_reg">1 lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0002192"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002193"><span class="lato_reg">A handful of flaked toasted almonds</span></li>
+<li class="list_hang" id="qui0002194"><span class="lato_reg">A handful of fresh basil leaves, torn</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002174">Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo and stock into a roasting tin. On your chopping board (or in a bowl if not quite enough room) mix the peppers and onion with the rosemary, sea salt (if using) and 1 tablespoon of olive oil, then scatter this in an even layer over the orzo and stock.</p>
+<p class="method" id="qui0002176">Transfer to the oven and cook for 25 minutes, until the peppers are lightly roasted and the orzo is cooked through.</p>
+<p class="method" id="qui0002178">Stir in the lemon juice and zest, another tablespoon of olive oil and a good grind of black pepper, then taste and check the seasoning: you may wish to add more salt or lemon juice. Scatter with the flaked toasted almonds and fresh basil before serving.</p>
+<p class="method2" id="qui0002197"><span class="note_heady">CHANGE IT UP:</span> If you aren’t vegan, you can add a handful of crumbled feta or goat’s cheese to the dish, but it’s lovely as it is.</p>
+</section>
+<figure class="image_full" id="img_64"><span epub:type="pagebreak" id="pg64"/><span epub:type="pagebreak" id="pg65"/><img alt="" id="qui0002283a" src="../images/p064.jpg"/></figure>
+<figure class="image_full_caption" id="img_67"><span epub:type="pagebreak" id="pg67"/><img alt="SIMPLE ROASTED PEPPER ORZOTTO" id="qui0002284" src="../images/p067.jpg"/>
+<figcaption>SIMPLE ROASTED PEPPER ORZOTTO</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002199"><span epub:type="pagebreak" id="pg68"/>QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGETARIAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002201">I love cauliflower cheese but am not always minded to make a bechamel sauce. This version with mustard and kale is a real crowd-pleaser. The two cheeses are to my mind entirely necessary for flavour purposes.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002207"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002211"><span class="lato_reg">1 large cauliflower, cut into small florets</span></li>
+<li class="list_hang" id="qui0002212"><span class="lato_reg">Stems and leaves from the cauliflower, roughly chopped</span></li>
+<li class="list_hang" id="qui0002213"><span class="lato_reg">250g chopped kale</span></li>
+<li class="list_hang" id="qui0002214"><span class="lato_reg">400g crème fraîche</span></li>
+<li class="list_hang" id="qui0002215"><span class="lato_reg">1 free-range egg</span></li>
+<li class="list_hang" id="qui0002216"><span class="lato_reg">3 heaped teaspoons Dijon mustard</span></li>
+<li class="list_hang" id="qui0002217"><span class="lato_reg">80g cheddar cheese, grated</span></li>
+<li class="list_hang" id="qui0002218"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002220"><span class="lato_reg">200g feta cheese, crumbled</span></li>
+<li class="list_hang" id="qui0002221"><span class="lato_reg">50g panko or white breadcrumbs</span></li>
+<li class="list_hang" id="qui0002222"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002223"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002224"><span class="lato_reg">Toasted baguette slices, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002202">Preheat the oven to 200°C fan/220°C/gas 7. Pop the cauliflower florets, stems, leaves and kale in a large bowl, and pour over a kettleful of boiling water. Let it stand for 2 minutes, then drain the veg really well. Tip everything into a roasting tin large enough to hold the veg in a single layer.</p>
+<p class="method" id="qui0002204">While the cauliflower is blanching, mix the crème fraîche, egg, Dijon mustard, cheddar cheese and sea salt (if using) together. Stir this through the veg in the roasting tin, then top with the crumbled feta, breadcrumbs and freshly ground black pepper. Drizzle with the olive oil, then transfer to the oven and roast for 25 minutes, until golden brown and crisp on top.</p>
+<p class="method" id="qui0002206">Let it sit for 5 minutes, then serve hot with some toasted baguette slices on the side.</p>
+<p class="method2" id="qui0002226"><span class="note_heady">CHANGE IT UP:</span> If you’re all out of kale, use finely chopped spring greens or cavolo nero instead. And if you’re not veggie, you could add a handful of chopped chorizo, pancetta or free-range bacon lardons to the topping.</p>
+</section>
+<figure class="image_full_caption" id="img_69"><span epub:type="pagebreak" id="pg69"/><img alt="QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE" id="qui0002285" src="../images/p069.jpg"/>
+<figcaption>QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002228"><span epub:type="pagebreak" id="pg70"/>ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002229">In this simple one-pot dhal, the cumin-spiced onion softens while the dhal cooks and infuses with the whole cherry tomatoes and their vines – hands free and completely delicious. You could add a couple of tablespoons of coconut cream at the end for richness if you wish, but it is perfect as it is with flatbreads or buttery basmati rice.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002235"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002239"><span class="lato_reg">400g cherry tomatoes on the vine</span></li>
+<li class="list_hang"><span class="lato_reg">140g red lentils, rinsed</span></li>
+<li class="list_hang" id="qui0002242"><span class="lato_reg">3 teaspoons nigella (black onion) seeds</span></li>
+<li class="list_hang" id="qui0002243"><span class="lato_reg">500ml boiling water</span></li>
+<li class="list_hang" id="qui0002244"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002246"><span class="lato_reg">1 onion, finely sliced</span></li>
+<li class="list_hang" id="qui0002247"><span class="lato_reg">2 teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0002248"><span class="lato_reg">1 teaspoon ground coriander</span></li>
+<li class="list_hang" id="qui0002249"><span class="lato_reg">1 tablespoon olive or vegetable oil</span></li>
+<li class="list_hang" id="qui0002250"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002251"><span class="lato_reg">Flatbreads or basmati rice to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002230">Preheat the oven to 200°C fan/220°C/gas 7. Tip the cherry tomatoes and their vines into a small lidded casserole dish or roasting tin (I separate these to make the vines easier to fish out at the end), then add the lentils, nigella seeds, boiling water and salt (if using). Prod with a spoon to make sure the vines are submerged in the water.</p>
+<p class="method" id="qui0002232">Dress the sliced onion with the ground cumin, coriander and oil, then scatter this over the tomato and lentil mixture. Cover with a lid or tightly scrunch a double layer of foil over the tin – you want a really good seal here, or the lentils won’t cook – then transfer to the oven and cook for 30 minutes.</p>
+<p class="method" id="qui0002234">After 30 minutes, remove the vines, then give the dhal a good whisk. Add the lemon juice and salt to taste and serve with rice or flatbreads.</p>
+<p class="method2" id="qui0002252"><span class="note_heady">NOTE:</span> The dhal will thicken a lot as it cools down and can be made ahead and warmed up, in fact it’s even better the next day.</p>
+</section>
+<figure class="image_full_caption" id="img_71"><span epub:type="pagebreak" id="pg71"/><img alt="ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL" id="qui0002286" src="../images/p071.jpg"/>
+<figcaption>ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002254"><span epub:type="pagebreak" id="pg72"/>ROASTED AUBERGINE, COURGETTE & MACARONI BAKE</h2>
+<h3 class="vegetarian_head"><span class="color_y">VEGETARIAN</span></h3>
+<hr class="border2_hr"/>
+<p class="intro_text" id="qui0002256">This is such an easy pasta bake and a good way to get hidden vegetables into what looks like a tomato sauce. If you use a Boursin cheese instead of my usual go-to goat’s cheese or feta, you get the added flavours of garlic and herbs without having to add in extra garlic or herbs, which is helpful if you’re short of time.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002262"><span class="grey"><span class="space1">Serves:</span> 3–4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002266"><span class="lato_reg">1 aubergine, cut into 1cm cubes</span></li>
+<li class="list_hang" id="qui0002267"><span class="lato_reg">1 courgette, cut into 1cm cubes</span></li>
+<li class="list_hang" id="qui0002268"><span class="lato_reg">1 teaspoon sea salt flakes (optional)</span></li>
+<li class="list_hang" id="qui0002270"><span class="lato_reg">3 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002271"><span class="lato_reg">300g macaroni</span></li>
+<li class="list_hang" id="qui0002272"><span class="lato_reg">2 × 400g tins of chopped tomatoes</span></li>
+<li class="list_hang" id="qui0002273"><span class="lato_reg">1 × 150g Boursin cheese, crumbled into small chunks</span></li>
+<li class="list_hang" id="qui0002274"><span class="lato_reg">40g panko breadcrumbs</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002257">Preheat the oven to 210°C fan/230°C/gas 8. Get a large pan of boiling salted water ready. Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes.</p>
+<p class="method" id="qui0002259">Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Reduce the oven temperature to 200°C fan/220°C/gas 7.</p>
+<p class="method" id="qui0002261">Scatter over the Boursin cheese, then the breadcrumbs. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15–20 minutes, until crisp and golden brown. Leave to sit for 5 minutes before serving.</p>
+</section>
+<figure class="image_full_caption" id="img_73"><span epub:type="pagebreak" id="pg73"/><img alt="ROASTED AUBERGINE, COURGETTE & MACARONI BAKE" id="qui0002287" src="../images/p073.jpg"/>
+<figcaption>ROASTED AUBERGINE, COURGETTE & MACARONI BAKE</figcaption>
+</figure>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
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+<head>
+<title>Make Ahead Lunchboxes</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
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+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter003">
+<figure class="image_full" id="img_74"><span epub:type="pagebreak" id="pg74"/><img alt="" id="qui0002276" src="../images/p074.jpg"/></figure>
+<figure class="image_full" id="img_75"><span epub:type="pagebreak" id="pg75"/><img alt="Make Ahead Lunchboxes: Ten Minutes Prep on Sunday & A Stack of Packed Lunches for Work" id="qui0002276a" src="../images/p075.jpg"/></figure>
+<figure class="image_full" id="img_76"><span epub:type="pagebreak" id="pg76"/><img alt="" id="qui0002588" src="../images/p076.jpg"/></figure>
+<h2 class="recipelist_head" id="qui0002290"><span epub:type="pagebreak" id="pg77"/><span class="color_r">MAKE AHEAD LUNCHBOXES</span></h2>
+<hr class="border3"/>
+<p class="reclist" id="qui0002292"><a href="chapter003.xhtml#qui0002313">CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT (V)</a></p>
+<p class="reclist" id="qui0002294"><a href="chapter003.xhtml#qui0002344">QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE</a></p>
+<p class="reclist" id="qui0002296"><a href="chapter003.xhtml#qui0002371">LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS (V)</a></p>
+<p class="reclist" id="qui0002299"><a href="chapter003.xhtml#qui0002399">ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD</a></p>
+<p class="reclist" id="qui0002301"><a href="chapter003.xhtml#qui0002430">GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON</a></p>
+<p class="reclist" id="qui0002303"><a href="chapter003.xhtml#qui0002454">TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS (V)</a></p>
+<p class="reclist" id="qui0002305"><a href="chapter003.xhtml#qui0002493">MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL (VEGAN)</a></p>
+<p class="reclist" id="qui0002307"><a href="chapter003.xhtml#qui0002513">HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET (V)</a></p>
+<p class="reclist" id="qui0002309"><a href="chapter003.xhtml#qui0002544">ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON (VEGAN)</a></p>
+<p class="reclist" id="qui0002311"><a href="chapter003.xhtml#qui0002565">ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER (V)</a></p>
+<h2 class="recipe_title1" id="qui0002313"><span epub:type="pagebreak" id="pg78"/>CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002314">This lunchbox salad is really something to look forward to come 1pm. The herbed bulgur is absolutely delicious with the roasted aubergines, sharp feta cheese and pops of sweetness from the pomegranate seeds. It’s lovely at room temperature, or warmed through if you can.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002322"><span class="grey"><span class="space1">Serves:</span> 3 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002326"><span class="lato_reg">200g bulgur wheat, rinsed</span></li>
+<li class="list_hang" id="qui0002327"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002328"><span class="lato_reg">100g green pitted olives</span></li>
+<li class="list_hang" id="qui0002329"><span class="lato_reg">1 large aubergine, sliced into ½cm half moons</span></li>
+<li class="list_hang" id="qui0002331"><span class="lato_reg">1 red onion, thickly sliced</span></li>
+<li class="list_hang" id="qui0002332"><span class="lato_reg">1 scant teaspoon ground cinnamon</span></li>
+<li class="list_hang" id="qui0002333"><span class="lato_reg">½ a nutmeg, grated</span></li>
+<li class="list_hang" id="qui0002334"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002335"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002336"><span class="lato_reg">25g flat-leaf parsley leaves, finely chopped</span></li>
+<li class="list_hang" id="qui0002337"><span class="lato_reg">100g rocket, finely chopped</span></li>
+<li class="list_hang" id="qui0002338"><span class="lato_reg">1 lemon, juice only, plus more if needed</span></li>
+<li class="list_hang" id="qui0002340"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002341"><span class="lato_reg">200g feta cheese, crumbled</span></li>
+<li class="list_hang" id="qui0002342"><span class="lato_reg">1 pomegranate, seeds only</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0002315">Preheat the oven to 200°C fan/220°C/gas 7. You will need two roasting tins for this dish: trust me I’ve tried doing it all in just one tin, and the aubergines do not like it. Tip the bulgur wheat, vegetable stock and olives into a smaller roasting tin while you get on with slicing the aubergines and onion.</p>
+<p class="method" id="qui0002317">Mix the vegetables with the cinnamon, nutmeg, salt and olive oil in a second roasting tin, large enough to hold everything in a single layer. Transfer both roasting tins to the oven for 25 minutes, until the aubergines are crisp and cooked through and the bulgur wheat is fluffy, with all the stock absorbed.</p>
+<p class="method" id="qui0002319">Stir the greens, lemon juice and extra virgin olive oil through the bulgur wheat, then taste and adjust the salt and lemon juice as needed.</p>
+<p class="method" id="qui0002321">Let everything cool down, then transfer the bulgur wheat into lunchboxes, top with the roasted aubergines and scatter the feta cheese and pomegranate seeds over the top. Refrigerate until needed.</p>
+<p class="method2" id="qui0002343"><span class="note_headr">MAKE IT VEGAN:</span> Leave out the feta cheese at the end and add a tin of drained, rinsed chickpeas with the aubergines at step 2 for some added protein.</p>
+</section>
+<figure class="image_full_caption" id="img_79"><span epub:type="pagebreak" id="pg79"/><img alt="CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT" id="qui0002590" src="../images/p079.jpg"/>
+<figcaption>CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002344"><span epub:type="pagebreak" id="pg80"/>QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE</h2>
+<hr class="border3"/>
+<p class="intro_text" id="qui0002345">This recipe is an adapted version of the broccoli and blue cheese puff pastry quiche from <em>The Green Roasting Tin</em>, inspired by my friend Sapphire, who told me about a version of the quiche she made with Parma ham. It works beautifully with the gruyère and sage leaves for a smart, French-style lunchbox.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002354"><span class="grey"><span class="space1">Serves:</span> 4–6 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002358"><span class="lato_reg">320g ready-rolled puff pastry sheet</span></li>
+<li class="list_hang" id="qui0002359"><span class="lato_reg">350g broccoli, cut into small florets</span></li>
+<li class="list_hang" id="qui0002360"><span class="lato_reg">1 red onion, roughly chopped</span></li>
+<li class="list_hang" id="qui0002361"><span class="lato_reg">100g crème fraîche</span></li>
+<li class="list_hang" id="qui0002362"><span class="lato_reg">4 free-range eggs</span></li>
+<li class="list_hang" id="qui0002363"><span class="lato_reg">75g gruyère cheese, grated</span></li>
+<li class="list_hang" id="qui0002364"><span class="lato_reg">A pinch of sea salt flakes</span></li>
+<li class="list_hang" id="qui0002365"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002366"><span class="lato_reg">8 fresh sage leaves</span></li>
+<li class="list_hang" id="qui0002367"><span class="lato_reg">140g Parma ham</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002346">Preheat the oven to 200°C fan/220°C/gas 7. Lay the puff pastry, leaving it on the paper that it comes wrapped in, in a roasting tin or baking dish, small enough that the pastry comes up the 4 sides of the dish to form a shallow ‘cup’ for the rest of the ingredients. Don’t worry about the overhang, it’ll crisp up.</p>
+<p class="method" id="qui0002348">Scatter the broccoli florets and red onion over the pastry. Whisk the crème fraîche, eggs and grated cheese together with a pinch of salt and freshly ground black pepper and pour this all over the vegetables.</p>
+<p class="method" id="qui0002350">Scatter over the sage leaves, lay the Parma ham over the top, then transfer the quiche to the oven and bake for 25 minutes, until the pastry is golden brown and the filling just set.</p>
+<p class="method" id="qui0002352">Let the quiche cool down a little before slicing and serving. It’s excellent hot or cold.</p>
+<p class="method2" id="qui0002369"><span class="note_headr">MAKE IT VEGGIE:</span> Leave out the Parma ham, add a few more sage leaves, substitute the gruyère with cheddar, and grate a little more cheddar over the top of the quiche before baking. (I would think about adding a few sliced mushrooms, but that’s because I add mushrooms to everything.)</p>
+</section>
+<figure class="image_full_caption" id="img_81"><span epub:type="pagebreak" id="pg81"/><img alt="QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE" id="qui0002592" src="../images/p081.jpg"/>
+<figcaption>QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002371"><span epub:type="pagebreak" id="pg84"/>LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002372">I’ve been making a version of this salad for years, because chickpeas, halloumi, red onion and lemon are a magic combination, with either flat-leaf parsley or coriander for a herby lift. But it’s far too nice just to have as a side salad: add carbs in the form of giant cous cous and you’ll have enviable lunchboxes with only 10 minutes’ hands-on work.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002381"><span class="grey"><span class="space1">Serves:</span> 2–3 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002385"><span class="lato_reg">200g wholewheat giant cous cous</span></li>
+<li class="list_hang" id="qui0002387"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002388"><span class="lato_reg">250g halloumi, cut into 1cm chunks</span></li>
+<li class="list_hang" id="qui0002390"><span class="lato_reg">1 × 400g tin of chickpeas, drained and rinsed</span></li>
+<li class="list_hang"><span class="lato_reg">1 red onion, finely sliced</span></li>
+<li class="list_hang" id="qui0002392"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002393"><span class="lato_reg">1 teaspoon smoked paprika</span></li>
+<li class="list_hang" id="qui0002394"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002395"><span class="lato_reg">1 tablespoon lemon juice</span></li>
+<li class="list_hang" id="qui0002396"><span class="lato_reg">100g spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0002397"><span class="lato_reg">15g coriander, roughly chopped</span></li>
+<li class="list_hang" id="qui0002398"><span class="lato_reg">Sea salt flakes, to taste</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002373">Preheat the oven to 180°C fan/200°C/gas 6. Tip the cous cous and vegetable stock into a medium-sized roasting tin. Toss the halloumi, chickpeas and red onion with the olive oil and paprika and scatter this all over the cous cous.</p>
+<p class="method" id="qui0002375">Transfer the tin to the oven and bake for 25–30 minutes, until the halloumi is golden brown and the cous cous is cooked through.</p>
+<p class="method" id="qui0002377">Stir through the extra virgin olive oil, lemon juice and greens, then taste and adjust the seasoning as required.</p>
+<p class="method" id="qui0002379">Divide between lunchboxes and refrigerate until needed. Best eaten at room temperature.</p>
+</section>
+<figure class="image_full" id="img_82"><span epub:type="pagebreak" id="pg82"/><span epub:type="pagebreak" id="pg83"/><img alt="" id="qui0002592a" src="../images/p082.jpg"/></figure>
+<figure class="image_full_caption" id="img_85"><span epub:type="pagebreak" id="pg85"/><img alt="LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS" id="qui0002593" src="../images/p085.jpg"/>
+<figcaption>LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002399"><span epub:type="pagebreak" id="pg86"/>ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD</h2>
+<hr class="border3"/>
+<p class="intro_text" id="qui0002400">Honey roasted figs, chicory and hazelnuts are a beautiful base for this easy salad. Cook it in stages below for a simple yet delicious lunchbox, or eat immediately while the chikcen is still hot. It’s nice enough for a dinner party.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002406"><span class="grey"><span class="space1">Serves:</span> 2 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002410"><span class="lato_reg">2 heads of chicory, halved if small, quartered if big</span></li>
+<li class="list_hang" id="qui0002411"><span class="lato_reg">4 figs, halved</span></li>
+<li class="list_hang" id="qui0002412"><span class="lato_reg">40g blanched hazelnuts</span></li>
+<li class="list_hang" id="qui0002413"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002414"><span class="lato_reg">2 free-range chicken breasts</span></li>
+<li class="list_hang"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002416"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0002417"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002418"><span class="lato_reg">A good drizzle of honey</span></li>
+<li class="list_hang" id="qui0002419"><span class="lato_reg">2 mini rosemary focaccias, torn into rough pieces</span></li>
+<li class="list_hang" id="qui0002421"><span class="lato_reg">100g rocket</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002423"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002424"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002425"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002426"><span class="lato_reg">A pinch of sea salt</span></li>
+<li class="list_hang" id="qui0002427"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002401">Preheat the oven to 180°C fan/200°C/gas 6. Tip the chicory, figs, hazelnuts, onion and chicken breasts into a roasting tin large enough to hold everything in a single layer. Mix gently with 1 tablespoon of the olive oil, the sea salt and freshly ground black pepper, then drizzle with the honey.</p>
+<p class="method" id="qui0002403">Scatter the bread over the top, then transfer the tin to the oven and cook for 25–30 minutes, until the chicken is cooked through. Meanwhile, whisk the lemon juice, extra virgin olive oil, salt and pepper for the dressing together.</p>
+<p class="method" id="qui0002405">Let the chicken and vegetables cool down, then slice the chicken. Divide the rocket between 2 lunchboxes, top evenly with the vegetables and sliced chicken, then refrigerate, along with the dressing, in a couple of little pots or jars. Pop the toasted focaccia into 2 airtight bags or containers to keep it crisp and mix everything together just before you eat.</p>
+<p class="method2" id="qui0002429"><span class="note_headr">MAKE IT VEGGIE:</span> Substitute the chicken with 250g goat’s cheese with a rind, cut into thick slices and baked along with the figs.</p>
+</section>
+<figure class="image_full_caption" id="img_87"><span epub:type="pagebreak" id="pg87"/><img alt="ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD" id="qui0002594" src="../images/p087.jpg"/>
+<figcaption>ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002430"><span epub:type="pagebreak" id="pg88"/>GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON</h2>
+<hr class="border3"/>
+<p class="intro_text" id="qui0002432">I wish I’d had this recipe when I worked in an office. It’s so simple to make, a perfect balance of flavours and textures and tastes even better the next day. If you aren’t a fan of chorizo (if not, why not?) or fancy a vegetarian version, see the note <a href="#qui0002452">below</a>: it’s lovely with avocado too. There are fresh greens stirred through at the end, but we took this photograph before that, because it looked so lovely straight out of the oven.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002438"><span class="grey"><span class="space1">Serves:</span> 3 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002442"><span class="lato_reg">200g wholewheat giant cous cous</span></li>
+<li class="list_hang" id="qui0002444"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002445"><span class="lato_reg">200g jarred artichokes, drained</span></li>
+<li class="list_hang" id="qui0002446"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002447"><span class="lato_reg">80–100g diced chorizo, finely chopped</span></li>
+<li class="list_hang"><span class="lato_reg">150g spinach, finely chopped</span></li>
+<li class="list_hang" id="qui0002449"><span class="lato_reg">1 lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0002450"><span class="lato_reg">Sea salt flakes</span></li>
+<li class="list_hang"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002433">Preheat the oven to 180°C fan/200°C/gas 6. Tip the cous cous, stock, jarred artichokes and onion into a roasting tin, and scatter over the chopped chorizo. Cover the tin tightly with foil, then transfer to the oven and bake for 20–25 minutes.</p>
+<p class="method" id="qui0002435">Once cooked, stir through the spinach and the lemon zest and juice. (You shouldn’t need to add extra oil, as there’s enough released by the chorizo and artichokes.) Taste and season with the sea salt and black pepper as needed.</p>
+<p class="method" id="qui0002437">Let everything cool down before dividing into lunchboxes. Refrigerate until needed.</p>
+<p class="method2" id="qui0002452"><span class="note_headr">MAKE IT VEGAN:</span> Leave out the chorizo and add 1 heaped teaspoon of smoked paprika. Dress with 1 big tablespoon of oil from the artichoke jar once it’s finished cooking and serve with a freshly sliced avocado (don’t slice it until you’re ready to eat, or it will discolour).</p>
+</section>
+<figure class="image_full_caption" id="img_89"><span epub:type="pagebreak" id="pg89"/><img alt="GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON" id="qui0002595" src="../images/p089.jpg"/>
+<figcaption>GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002454"><span epub:type="pagebreak" id="pg90"/>TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002455">Naan croutons might be the best crouton ever invented (I would happily eat a trayful) and they work beautifully here in this Indian-inspired take on an Italian panzanella salad. Try to find plain naan bread with nigella (black onion) seeds, as they have a wonderful flavour. You can find good shop-bought paneer in the cheese section of the supermarket, it roasts beautifully with the spices.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002465"><span class="grey"><span class="space1">Serves:</span> 4 generous lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002469"><span class="lato_reg">2 × 225g packets of paneer, cut or broken into 2½cm chunks</span></li>
+<li class="list_hang" id="qui0002470"><span class="lato_reg">1 × 400g tin of chickpeas, drained and rinsed</span></li>
+<li class="list_hang" id="qui0002471"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002472"><span class="lato_reg">1 clove of garlic, finely grated</span></li>
+<li class="list_hang" id="qui0002473"><span class="lato_reg">2½ cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0002474"><span class="lato_reg">1 teaspoon ground turmeric</span></li>
+<li class="list_hang" id="qui0002475"><span class="lato_reg">1 teaspoon ground cumin</span></li>
+<li class="list_hang" id="qui0002476"><span class="lato_reg">½ teaspoon mild chilli powder</span></li>
+<li class="list_hang" id="qui0002477"><span class="lato_reg">1 teaspoon smoked paprika</span></li>
+<li class="list_hang" id="qui0002478"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002479"><span class="lato_reg">50g natural yogurt</span></li>
+<li class="list_hang" id="qui0002480"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang"><span class="lato_reg">2 naan breads, cut or torn into 2½cm pieces</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002484"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002485"><span class="lato_reg">1 bag of watercress (85-100g), roughly chopped</span></li>
+<li class="list_hang" id="qui0002486"><span class="lato_reg">A large handful of fresh mint leaves, roughly chopped</span></li>
+<li class="list_hang" id="qui0002488"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002489"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002490"><span class="lato_reg">Natural yogurt</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002456">Preheat the oven to 180°C fan/200°C/gas 6. Tip the paneer chunks into a large roasting tin along with the chickpeas, red onion, garlic, ginger, spices, salt, yogurt and 1 tablespoon of olive oil, and mix really well until everything is evenly coated.</p>
+<p class="method" id="qui0002458">Toss the naan bread pieces with the remaining 1 tablespoon of olive oil and pop these into a separate baking tray or tin.</p>
+<p class="method" id="qui0002460">Transfer the tins to the oven and roast for 25–30 minutes, until the naan bread is crisp and the paneer is just charring at the edges.</p>
+<p class="method" id="qui0002462">Let the roasted paneer cool down, then stir through the chopped watercress and mint along with the lemon juice and oil. Taste and adjust the salt as needed.</p>
+<p class="method" id="qui0002464">Pack the yogurt and crispy naan croutons separately and stir the croutons through the salad just before eating with the yogurt.</p>
+<p class="method2" id="qui0002491"><span class="note_headr">CHANGE IT UP:</span> If you aren’t veggie, you can adapt this salad really easily using 500g of chopped chicken breast instead of the paneer.</p>
+</section>
+<figure class="image_full_caption" id="img_91"><span epub:type="pagebreak" id="pg91"/><img alt="TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS" id="qui0002596" src="../images/p091.jpg"/>
+<figcaption>TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002493"><span epub:type="pagebreak" id="pg92"/>MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL</h2>
+<h3 class="vegetarian_head" id="qui0002492"><span class="color_r">VEGAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002494">Ordinary shop-bought puff pastry is almost always vegan – who knew? I didn’t until recently, but it’s a revelation. These easy little vegan tarts with a filling of mushrooms and artichokes are perfect for lunchboxes or picnics and only need a bit of salad on the side.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002500"><span class="grey"><span class="space1">Serves:</span> 4 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002504"><span class="lato_reg">1 × 320g ready-rolled vegan puff pastry sheet</span></li>
+<li class="list_hang" id="qui0002505"><span class="lato_reg">2 teaspoons mustard</span></li>
+<li class="list_hang" id="qui0002506"><span class="lato_reg">200g chestnut mushrooms, finely sliced</span></li>
+<li class="list_hang" id="qui0002508"><span class="lato_reg">1 × 240g jarred sliced artichokes drained, halved to ½ cm thick</span></li>
+<li class="list_hang" id="qui0002509"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002510"><span class="lato_reg">A few sprigs of fresh dill, roughly chopped</span></li>
+<li class="list_hang" id="qui0002511"><span class="lato_reg">Sea salt flakes</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002495">Preheat the oven to 180°C fan/200°C/gas 6. Line a baking tray with greaseproof paper, then cut the pastry into 8 pieces and space them evenly on the tray. Spread a little mustard over each pastry square, leaving a 1cm border.</p>
+<p class="method" id="qui0002497">Arrange the mushrooms on top of the mustard on each tart – don’t panic if looks like there’s an absolute mountain of mushrooms on each one – they’ll shrink so much on cooking. Arrange the sliced artichokes on top like little spooning penguins, then transfer to the oven and roast for 25 minutes, until golden brown. (There’s enough oil on the artichokes that you don’t need to add extra oil to the mushrooms.)</p>
+<p class="method" id="qui0002499">Once cooked, squeeze the lemon juice over the artichokes, then scatter each tart with dill and a pinch of sea salt before serving, or cool and refrigerate until needed.</p>
+</section>
+<figure class="image_full_caption" id="img_93"><span epub:type="pagebreak" id="pg93"/><img alt="MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL" id="qui0002597" src="../images/p093.jpg"/>
+<figcaption>MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002513"><span epub:type="pagebreak" id="pg94"/>HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002515">This is a delicious lunchbox salad, but it’d also definitely be nice enough to make for friends as part of a sharing dinner. Cumin works wonders with the squash and the lemon dressing lifts the salad at the end. It’s extremely moreish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002521"><span class="grey"><span class="space1">Serves:</span> 4 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002525"><span class="lato_reg">1kg butternut squash, peeled and cut into 1cm cubes (or use ready-cubed squash, and cut the cubes smaller)</span></li>
+<li class="list_hang" id="qui0002526"><span class="lato_reg">1 × 400g tin of chickpeas, rinsed and drained</span></li>
+<li class="list_hang"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002528"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0002529"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002530"><span class="lato_reg">1 heaped teaspoon ground cumin</span></li>
+<li class="list_hang" id="qui0002531"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002532"><span class="lato_reg">1 tablespoon honey</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002534"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002535"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002536"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002537"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002539"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002540"><span class="lato_reg">100g rocket, roughly chopped</span></li>
+<li class="list_hang" id="qui0002541"><span class="lato_reg">125g goat’s cheese, crumbled</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002516">Preheat the oven to 200°C fan/220°C/gas 7. Tip the squash, chickpeas and onion into a roasting tin large enough for everything to sit in a single layer (you may want to use the shelf that comes fitted in the oven). Mix through the crushed garlic, olive oil, cumin and sea salt, drizzle over the honey, then transfer to the oven and roast for 30 minutes.</p>
+<p class="method" id="qui0002518">Meanwhile, whisk the lemon juice, extra virgin olive oil and black pepper together.</p>
+<p class="method" id="qui0002520">Once the squash is cooked, stir through the dressing and the rocket and top with the crumbled goat’s cheese.</p>
+<p class="method2" id="qui0002542"><span class="note_headr">CARB IT UP:</span> For a carbed-up salad, pop 200g bulgur wheat or orzo into the tin along with 400ml vegetable stock. Dress the veg in another bowl or tin before scattering it over the grains and stock, then bake as above. Taste and adjust the olive oil, lemon juice and salt at the end to account for the extra ingredients.</p>
+</section>
+<figure class="image_full_caption" id="img_95"><span epub:type="pagebreak" id="pg95"/><img alt="HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET" id="qui0002598" src="../images/p095.jpg"/>
+<figcaption>HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002544"><span epub:type="pagebreak" id="pg96"/>ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON</h2>
+<h3 class="vegetarian_head" id="qui0002543"><span class="color_r">VEGAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002545">I thought it wasn’t possible to improve on the texture of baked orzo – yet this dish has proved me happily wrong. The courgette melts into the most incredibly rich, creamy sauce for the pasta, pepped up with some fresh chilli and pine nuts for crunch. This is sure to become a lunchbox favourite. I’ve been known to pop a half portion of it in the oven before breakfast, and lunch is ready to take out with me within half an hour.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002551"><span class="grey"><span class="space1">Serves:</span> 2–3 lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002555"><span class="lato_reg">200g orzo</span></li>
+<li class="list_hang" id="qui0002556"><span class="lato_reg">2 large courgettes, grated</span></li>
+<li class="list_hang" id="qui0002557"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002558"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002559"><span class="lato_reg">100g spinach, chopped</span></li>
+<li class="list_hang" id="qui0002560"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang"><span class="lato_reg">1 red chilli, deseeded and finely chopped</span></li>
+<li class="list_hang" id="qui0002562"><span class="lato_reg">50g toasted pine nuts</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002546">Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo into a roasting tin and scatter over the grated courgettes. Pour over the oil and vegetable stock, transfer to the oven and bake for 20–25 minutes.</p>
+<p class="method" id="qui0002548">Once the orzo is cooked, stir through the spinach and lemon juice, then top with the red chilli and toasted pine nuts.</p>
+<p class="method" id="qui0002550">If you’re making this ahead for lunchboxes, consider adding a handful of halved fresh cherry tomatoes. The dish reheats well in the microwave.</p>
+<p class="method2" id="qui0002563"><span class="note_headr">MAKE IT VEGGIE:</span> You can scatter over some crumbled feta cheese for a vegetarian version.</p>
+</section>
+<figure class="image_full_caption" id="img_97"><span epub:type="pagebreak" id="pg97"/><img alt="ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON" id="qui0002599" src="../images/p097.jpg"/>
+<figcaption>ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002565"><span epub:type="pagebreak" id="pg98"/>ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER</h2>
+<h3 class="vegetarian_head"><span class="color_r">VEGETARIAN</span></h3>
+<hr class="border3_hr"/>
+<p class="intro_text" id="qui0002566">This is everything I want for a make-ahead meal: minimum effort on a Sunday, followed by a couple of days of colourful, tasty lunchboxes. Halloumi works so well with mango for a blend of sweet and savoury and there’s a fresh green hit from the spinach and coriander. Definitely pop it into the microwave at work, though, as the cheese tastes best when hot.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002571"><span class="grey"><span class="space1">Serves:</span> 3 generous lunchboxes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002575"><span class="lato_reg">200g bulgur wheat, rinsed</span></li>
+<li class="list_hang" id="qui0002576"><span class="lato_reg">400ml vegetable stock</span></li>
+<li class="list_hang" id="qui0002577"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0002578"><span class="lato_reg">250g halloumi, cut into 1½ cm chunks</span></li>
+<li class="list_hang" id="qui0002579"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002580"><span class="lato_reg">1 lime, juice only (use 2 if it’s not very juicy)</span></li>
+<li class="list_hang" id="qui0002582"><span class="lato_reg">A big handful of fresh coriander, roughly chopped</span></li>
+<li class="list_hang" id="qui0002583"><span class="lato_reg">A couple of handfuls of spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0002584"><span class="lato_reg">1 firm mango, finely sliced</span></li>
+<li class="list_hang" id="qui0002585"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002586"><span class="lato_reg">1 small firm avocado per serving</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002567">Preheat the oven to 180°C fan/200°C/gas 6. Mix the bulgur wheat and vegetable stock in a roasting tin, then top with the red onion and halloumi. Transfer to the oven and roast for 25 minutes, until the halloumi is golden brown and crisp on top.</p>
+<p class="method" id="qui0002569">Stir through the extra virgin olive oil, lime juice, coriander, spinach, mango and freshly ground black pepper. Taste and adjust the seasoning as needed, then pack into lunchboxes. Take the avocado with you and slice it into the salad after you’ve warmed it up and just before you eat it.</p>
+</section>
+<figure class="image_full_caption" id="img_99"><span epub:type="pagebreak" id="pg99"/><img alt="ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER" id="qui0002600" src="../images/p099.jpg"/>
+<figcaption>ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER</figcaption>
+</figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
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+<head>
+<title>Date Night</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
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+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter004">
+<figure class="image_full" id="img_100"><span epub:type="pagebreak" id="pg100"/><img alt="" id="qui0002914a" src="../images/p100.jpg"/></figure>
+<figure class="image_full" id="img_101"><span epub:type="pagebreak" id="pg101"/><img alt="Date Night: Maximum Impact, Seriously Low-Effort Dinners to Impress" id="qui0001997" src="../images/p101.jpg"/></figure>
+<figure class="image_full" id="img_102"><span epub:type="pagebreak" id="pg102"/><img alt="" id="qui0002914" src="../images/p102.jpg"/></figure>
+<h2 class="recipelist_head" id="qui0002604"><span epub:type="pagebreak" id="pg103"/><span class="color_p">DATE NIGHT</span></h2>
+<hr class="border4"/>
+<p class="reclist" id="qui0002605"><a href="chapter004.xhtml#qui0002626">THYME ROASTED RICOTTA WITH VINE TOMATOES, BABY AUBERGINES & RED ONION (V)</a></p>
+<p class="reclist" id="qui0002607"><a href="chapter004.xhtml#qui0002652">CREAMY BAKED GNOCCHI WITH DOLCELATTE, FIGS & HAZELNUT (V)</a></p>
+<p class="reclist" id="qui0002609"><a href="chapter004.xhtml#qui0002679">SCALLOP, LEEK & CHORIZO GRATIN</a></p>
+<p class="reclist" id="qui0002611"><a href="chapter004.xhtml#qui0002710">SAGE & WILD MUSHROOM TART (VEGAN)</a></p>
+<p class="reclist" id="qui0002613"><a href="chapter004.xhtml#qui0002741">PISTACHIO CRUSTED LAMB WITH ROASTED HERBED VEG</a></p>
+<p class="reclist" id="qui0002615"><a href="chapter004.xhtml#qui0002770">VIETNAMESE-STYLE FISH WITH TURMERIC, SPRING ONIONS & DILL</a></p>
+<p class="reclist" id="qui0002617"><a href="chapter004.xhtml#qui0002803">POMEGRANATE DUCK WITH WALNUTS & RAINBOW TABBOULEH</a></p>
+<p class="reclist" id="qui0002619"><a href="chapter004.xhtml#qui0002835">PINE NUT CRUSTED SALMON WITH SHALLOTS & PUY LENTILS</a></p>
+<p class="reclist" id="qui0002624"><a href="chapter004.xhtml#qui0002863">ROSEMARY & HAZELNUT ROASTED COD WITH TOMATOES & HERBED SPELT</a></p>
+<p class="reclist" id="qui0002621"><a href="chapter004.xhtml#qui0002889">ASPARAGUS, POMEGRANATE & PINE NUT TARTS (VEGAN)</a></p>
+<h2 class="recipe_title1" id="qui0002626"><span epub:type="pagebreak" id="pg104"/>THYME ROASTED RICOTTA WITH VINE TOMATOES, BABY AUBERGINES & RED ONION</h2>
+<h3 class="vegetarian_head"><span class="color_p">VEGETARIAN</span></h3>
+<hr class="border4_hr"/>
+<p class="intro_text" id="qui0002627">Think of this as like a home-made antipasti platter – the flavours from the herbs and just-charred vegetables work beautifully with the whole roasted ricotta. As with other very simple dishes, the quality of the ricotta is important, so buy the nicest you can find.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002634"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002638"><span class="lato_reg">5 baby aubergines, cut into thirds (or ordinary aubergines, halved and very finely sliced)</span></li>
+<li class="list_hang" id="qui0002639"><span class="lato_reg">250g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0002640"><span class="lato_reg">1 red onion, roughly chopped</span></li>
+<li class="list_hang" id="qui0002641"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0002642"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002643"><span class="lato_reg">7–8 sprigs of fresh thyme</span></li>
+<li class="list_hang"><span class="lato_reg">2–3 sprigs of fresh rosemary</span></li>
+<li class="list_hang" id="qui0002645"><span class="lato_reg">5–6 fresh sage leaves</span></li>
+<li class="list_hang" id="qui0002646"><span class="lato_reg">1 × 250g whole ricotta</span></li>
+<li class="list_hang" id="qui0002647"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002648"><span class="lato_reg">½ a lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0002649"><span class="lato_reg">Good sliced focaccia or olive bread, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002628">Preheat the oven to 200°C fan/220°C/gas 7. Mix the aubergines, tomatoes, their vines and the onion in a roasting tin with 1 tablespoon of the oil, the sea salt and half the herbs. Move the vegetables to leave space for the ricotta in the centre, then upend the ricotta from its tub into the gap.</p>
+<p class="method" id="qui0002630">Drizzle the ricotta with the remaining oil, scatter everything including the ricotta with the rest of the herbs and another pinch of salt, then transfer to the oven and bake for 20 minutes. Meanwhile, whisk the extra virgin olive oil and lemon zest and juice together.</p>
+<p class="method" id="qui0002632">After 20 minutes, the vegetables should be cooked through and nicely charred. Take the tin out of the oven, dress everything with the oil and lemon mixture, scatter a good pinch of salt over everything and serve with some really good focaccia or olive bread.</p>
+</section>
+<figure class="image_full_caption" id="img_105"><span epub:type="pagebreak" id="pg105"/><img alt="THYME ROASTED RICOTTA WITH VINE TOMATOES, BABY AUBERGINES & RED ONION" id="qui0002917" src="../images/p105.jpg"/>
+<figcaption>THYME ROASTED RICOTTA WITH VINE TOMATOES, BABY AUBERGINES & RED ONION</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002652"><span epub:type="pagebreak" id="pg106"/>CREAMY BAKED GNOCCHI WITH DOLCELATTE, FIGS & HAZELNUT</h2>
+<h3 class="vegetarian_head"><span class="color_p">VEGETARIAN</span></h3>
+<hr class="border4_hr"/>
+<p class="intro_text" id="qui0002653">This is just such a wonderful dish, the combination of hot blue cheese, figs and hazelnuts is incredible against the gnocchi. It will bubble furiously as you take it out of the oven, so give it five minutes or so to cool down before you dive in.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002661"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002665"><span class="lato_reg">400g gnocchi</span></li>
+<li class="list_hang" id="qui0002666"><span class="lato_reg">2 heaped tablespoons crème fraîche (about 100g)</span></li>
+<li class="list_hang" id="qui0002667"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0002668"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002669"><span class="lato_reg">150g dolcelatte, roughly torn</span></li>
+<li class="list_hang" id="qui0002670"><span class="lato_reg">4 figs, quartered</span></li>
+<li class="list_hang" id="qui0002671"><span class="lato_reg">Runny honey</span></li>
+<li class="list_hang"><span class="lato_reg">40g hazelnuts, roughly chopped</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002674"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002675"><span class="lato_reg">85g watercress</span></li>
+<li class="list_hang" id="qui0002676"><span class="lato_reg">1 tablespoon lemon juice</span></li>
+<li class="list_hang" id="qui0002677"><span class="lato_reg">½ tablespoon extra virgin olive oil</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002654">Preheat the oven to 180°C fan/200°C/gas 6. Put the gnocchi into a large bowl, pour over a kettleful of boiling water and leave it to sit for 2 minutes.</p>
+<p class="method" id="qui0002656">Drain the gnocchi well, tip it into a roasting tin large enough to hold it all snugly in a single layer, then stir through the crème fraîche. Season with salt and some freshly ground black pepper.</p>
+<p class="method" id="qui0002658">Scatter over the torn dolcelatte and quartered figs, then squeeze the barest drop of honey on to each fig quarter: it’ll improve the flavour no end. (If you don’t have a squeezy bottle, use a spoon to put tiny drops on instead.) Scatter with the hazelnuts, then transfer to the oven and bake for 30 minutes.</p>
+<p class="method" id="qui0002660">Once the gnocchi has had 30 minutes, dress the watercress with the lemon juice and extra virgin olive oil. Scatter a few watercress leaves over the top of the gnocchi just before serving and serve the rest of the salad alongside.</p>
+</section>
+<figure class="image_full_caption" id="img_107"><span epub:type="pagebreak" id="pg107"/><img alt="CREAMY BAKED GNOCCHI WITH DOLCELATTE, FIGS & HAZELNUT" id="qui0002918" src="../images/p107.jpg"/>
+<figcaption>CREAMY BAKED GNOCCHI WITH DOLCELATTE, FIGS & HAZELNUT</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002679"><span epub:type="pagebreak" id="pg108"/>SCALLOP, LEEK & CHORIZO GRATIN</h2>
+<hr class="border4"/>
+<p class="intro_text" id="qui0002680">This is a lovely, easy way to prepare scallops, which work beautifully with the punchy chorizo and creamy leeks. If you have little individual ceramic dishes, by all means use those for smart presentation. Though if your date isn’t impressed by a giant dish of crunchy-topped gratin brought to the table as it is, you may wish to rethink your dinner companion.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002691"><span class="grey"><span class="space1">Serves:</span> 2 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002695"><span class="lato_reg">1 large or 2 small leeks, halved and finely sliced</span></li>
+<li class="list_hang" id="qui0002697"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002698"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002699"><span class="lato_reg">300g scallops, sliced in half if very large</span></li>
+<li class="list_hang" id="qui0002700"><span class="lato_reg">75g chorizo, finely chopped</span></li>
+<li class="list_hang" id="qui0002701"><span class="lato_reg">250ml double cream</span></li>
+<li class="list_hang" id="qui0002702"><span class="lato_reg">A big handful (about 10g) of fresh flat-leaf parsley leaves, finely chopped</span></li>
+<li class="list_hang" id="qui0002704"><span class="lato_reg">50g panko breadcrumbs</span></li>
+<li class="list_hang" id="qui0002705"><span class="lato_reg">30g grated parmesan</span></li>
+<li class="list_hang" id="qui0002706"><span class="lato_reg">½ a lemon, zest only</span></li>
+<li class="list_hang" id="qui0002707"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002708"><span class="lato_reg">Really good bread and butter, to serve (think fresh baguette or sourdough)</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002681">Preheat the oven to 180°C fan/200°C/gas 6. Pop the sliced leeks into a bowl and pour over a kettleful of boiling water. Leave them to sit for 2 minutes, then drain well and tip into a medium-sized roasting tin or ceramic lasagne dish. Season with the sea salt and a good grind of black pepper.</p>
+<p class="method" id="qui0002683">Arrange the scallops over the leeks, then scatter over the chorizo and pour the double cream evenly over everything.</p>
+<p class="method" id="qui0002685">Mix the finely chopped parsley with the panko breadcrumbs, parmesan and lemon zest, then scatter this over the dish. Drizzle over the olive oil, then transfer to the oven to bake for 20–25 minutes, until the topping is golden brown and crunchy and the scallops cooked through.</p>
+<p class="method" id="qui0002687">Leave it to cool down for 5 minutes, before serving hot with the bread and butter.</p>
+</section>
+<figure class="image_full_caption" id="img_109"><span epub:type="pagebreak" id="pg109"/><img alt="SCALLOP, LEEK & CHORIZO GRATIN" id="qui0002919" src="../images/p109.jpg"/>
+<figcaption>SCALLOP, LEEK & CHORIZO GRATIN</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002710"><span epub:type="pagebreak" id="pg110"/>SAGE & WILD MUSHROOM TART</h2>
+<h3 class="vegetarian_head" id="qui0002709"><span class="color_p">VEGAN</span></h3>
+<hr class="border4_hr"/>
+<p class="intro_text" id="qui0002711">This is a wonderfully rich, filling dish. It certainly makes more than enough for two, but looks like such an impressive centrepiece and tastes so lovely that I just had to include it in the date night section. There is a little bit of work blitzing the nuts and herbs for the vegan base, but it is otherwise an easy dish to accomplish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002719"><span class="grey"><span class="space1">Serves:</span> 2 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002723"><span class="lato_reg">200g pine nuts</span></li>
+<li class="list_hang" id="qui0002724"><span class="lato_reg">20g flat-leaf parsley</span></li>
+<li class="list_hang" id="qui0002725"><span class="lato_reg">175ml water</span></li>
+<li class="list_hang"><span class="lato_reg">15ml lemon juice</span></li>
+<li class="list_hang" id="qui0002727"><span class="lato_reg">2 teaspoons sea salt flakes</span></li>
+<li class="list_hang" id="qui0002728"><span class="lato_reg">1 tablespoon olive oil, plus more for the tin and the filo</span></li>
+<li class="list_hang" id="qui0002729"><span class="lato_reg">4 sheets of filo pastry (check the packet to ensure it is vegan)</span></li>
+<li class="list_hang" id="qui0002730"><span class="lato_reg">200g chestnut mushrooms, halved</span></li>
+<li class="list_hang" id="qui0002731"><span class="lato_reg">100g wild mushrooms, halved if large</span></li>
+<li class="list_hang" id="qui0002732"><span class="lato_reg">10 sage leaves, finely chopped</span></li>
+<li class="list_hang" id="qui0002733"><span class="lato_reg">2 sprigs of rosemary, leaves finely chopped</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002735"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002736"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0002737"><span class="lato_reg">Sea salt flakes</span></li>
+<li class="list_hang" id="qui0002738"><span class="lato_reg">A little finely chopped flat-leaf parsley leaves</span></li>
+<li class="list_hang" id="qui0002739"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002712">Preheat the oven to 180°C fan/200°C/gas 6. Blitz the pine nuts, parsley, water, lemon juice and 1 teaspoon of sea salt flakes in a high-speed blender until you have a thick, smooth green paste. It should look like very thick green hummus. Set aside.</p>
+<p class="method" id="qui0002714">Oil and line a 24–25cm pie dish or small roasting tin with baking paper. Lay over a sheet of filo pastry, brush it with oil, then lay another on it at a 90° angle. You’ll have a lot of overhang, but don’t worry about this yet. Repeat, so you have 4 layers of oiled pastry, then fold the overhang back to form the tart edges, scrumpling it a little if you wish.</p>
+<p class="method" id="qui0002716">Spread the pine nut mixture over the pastry base. Toss the mushrooms with the chopped sage, rosemary, oil and another teaspoon of sea salt, then scatter them evenly over the tart. Transfer to the oven and bake for 25 minutes, until the pastry is golden brown.</p>
+<p class="method" id="qui0002718">Squeeze over the lemon juice, scatter over a pinch of sea salt flakes and a little flat-leaf parsley, grind over a generous amount of black pepper, and serve with a light lemon-dressed spinach salad (see <a href="chapter001.xhtml#qui0001781">page 30</a>).</p>
+</section>
+<figure class="image_full_caption" id="img_111"><span epub:type="pagebreak" id="pg111"/><img alt="SAGE & WILD MUSHROOM TART" id="qui0002920" src="../images/p111.jpg"/>
+<figcaption>SAGE & WILD MUSHROOM TART</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002741"><span epub:type="pagebreak" id="pg112"/>PISTACHIO CRUSTED LAMB WITH ROASTED HERBED VEG</h2>
+<hr class="border4"/>
+<p class="intro_text" id="qui0002742">This is such a lovely dish for a special occasion. A French-trimmed rack of lamb is a little more pricey than other cuts, but all the meat is meltingly tender and it looks really impressive compared to how easy it is to prepare. If you can get multi-coloured carrots, this is the time to deploy them. See <a href="chapter007.xhtml#qui0000985">page 218</a> for tips on plating up.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002753"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002757"><span class="lato_reg">150g baby carrots, halved lengthways</span></li>
+<li class="list_hang" id="qui0002758"><span class="lato_reg">200g baby courgettes, halved lengthways</span></li>
+<li class="list_hang"><span class="lato_reg">1 × 400g tin of haricot beans, drained and rinsed</span></li>
+<li class="list_hang" id="qui0002760"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002761"><span class="lato_reg">2 teaspoons sea salt flakes</span></li>
+<li class="list_hang" id="qui0002762"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0002763"><span class="lato_reg">1 × approx. 350g French-trimmed rack of lamb</span></li>
+<li class="list_hang" id="qui0002764"><span class="lato_reg">2 teaspoons Dijon mustard</span></li>
+<li class="list_hang" id="qui0002765"><span class="lato_reg">40g pistachio nuts, fairly finely chopped</span></li>
+<li class="list_hang" id="qui0002766"><span class="lato_reg">1 small bunch of fresh mint, leaves finely chopped</span></li>
+<li class="list_hang" id="qui0002767"><span class="lato_reg">½ a lemon, juice only</span></li>
+<li class="list_hang" id="qui0002768"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002743">Preheat the oven to 180°C fan/200°C/gas 6. Tip the vegetables, beans, olive oil, 1 teaspoon of sea salt and a good grind of black pepper into a roasting tin and mix well.</p>
+<p class="method" id="qui0002745">Rub the rack of lamb with the remaining teaspoon of sea salt, then lay it on top of the vegetables and spread the top and sides with the mustard. Scatter the pistachios evenly over the top and gently press them down.</p>
+<p class="method" id="qui0002747">Transfer the tin to the oven and cook for 20–30 minutes depending on whether you prefer lamb rare or well done (I like 25 minutes).</p>
+<p class="method" id="qui0002749">Remove the tin from the oven, and put the lamb on to a board to rest for 10 minutes. This is really important for the texture, so don’t skip it. Meanwhile, dress the vegetables with the mint, lemon juice and extra virgin olive oil, then taste and adjust the seasoning as needed.</p>
+<p class="method" id="qui0002751">Once the lamb has rested, use a sharp knife to slice it into neat medallions (do this at a slight angle to cut between the bones) and arrange them over the vegetables in the tin. Pour any juices from the chopping board over the lamb, then serve immediately.</p>
+</section>
+<figure class="image_full_caption" id="img_113"><span epub:type="pagebreak" id="pg113"/><img alt="PISTACHIO CRUSTED LAMB WITH ROASTED HERBED VEG" id="qui0002921" src="../images/p113.jpg"/>
+<figcaption>PISTACHIO CRUSTED LAMB WITH ROASTED HERBED VEG</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002770"><span epub:type="pagebreak" id="pg114"/>VIETNAMESE-STYLE FISH WITH TURMERIC, SPRING ONIONS & DILL</h2>
+<hr class="border4"/>
+<p class="intro_text" id="qui0002771">This is an oven version of the famous Vietnamese dish cha ca, which I first had in Hanoi with my friend Mo, in a restaurant so dedicated to the dish that it is the only thing on the menu. (Cha Ca La Vong – do go if you’re visiting.) The waiters cook the fish for you then and there at the table and you have a pile of herbs, chilli and peanuts to add to your plate. It’s absolutely delicious.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002779"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002783"><span class="lato_reg">300g pak choi, quartered</span></li>
+<li class="list_hang" id="qui0002784"><span class="lato_reg">5 spring onions, cut diagonally into 1cm slices</span></li>
+<li class="list_hang" id="qui0002785"><span class="lato_reg">1½ tablespoons oil</span></li>
+<li class="list_hang" id="qui0002786"><span class="lato_reg">1 teaspoon ground turmeric</span></li>
+<li class="list_hang" id="qui0002787"><span class="lato_reg">1½ tablespoons fish sauce</span></li>
+<li class="list_hang" id="qui0002788"><span class="lato_reg">A pinch of sea salt</span></li>
+<li class="list_hang" id="qui0002789"><span class="lato_reg">1 clove of garlic, crushed</span></li>
+<li class="list_hang" id="qui0002790"><span class="lato_reg">1cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0002791"><span class="lato_reg">300g hake, cod or other firm white-fleshed fish</span></li>
+<li class="list_hang" id="qui0002792"><span class="lato_reg">25g fresh dill, chopped</span></li>
+<li class="list_hang" id="qui0002793"><span class="lato_reg">2 tablespoons lime juice</span></li>
+<li class="list_hang" id="qui0002794"><span class="lato_reg">1 tablespoon water</span></li>
+<li class="list_hang" id="qui0002795"><span class="lato_reg">½ teaspoon caster sugar</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0002797"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0002798"><span class="lato_reg">A handful of fresh coriander, roughly chopped</span></li>
+<li class="list_hang" id="qui0002799"><span class="lato_reg">1 red chilli, finely sliced</span></li>
+<li class="list_hang" id="qui0002800"><span class="lato_reg">A handful of unsalted peanuts, roughly chopped</span></li>
+<li class="list_hang" id="qui0002801"><span class="lato_reg">Cooked vermicelli noodles or rice</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002772">Preheat the oven to 180°C fan/200°C/gas 6. Tip the pak choi and spring onions into a roasting tin large enough to hold the veg and the fish in a single layer, and mix with ½ tablespoon of the oil.</p>
+<p class="method" id="qui0002774">Mix the remaining 1 tablespoon of oil with the turmeric, ½ tablespoon of the fish sauce, a pinch of sea salt, the garlic and ginger and use this mixture to coat the fish. Gently lay the fish over the vegetables and pour any extra mixture over the veg.</p>
+<p class="method" id="qui0002776">Scatter the dill thickly over the fish, then transfer to the oven and bake for 20 minutes, until the fish is just cooked through.</p>
+<p class="method" id="qui0002778">While the fish and veg is cooking, mix the lime juice, remaining 1 tablespoon fish sauce, the water and sugar together. Pour the dressing over the cooked fish and vegetables, scatter everything with the coriander, chilli and peanuts and serve with vermicelli rice noodles or rice.</p>
+</section>
+<figure class="image_full_caption" id="img_115"><span epub:type="pagebreak" id="pg115"/><img alt="VIETNAMESE-STYLE FISH WITH TURMERIC, SPRING ONIONS & DILL" id="qui0002922" src="../images/p115.jpg"/>
+<figcaption>VIETNAMESE-STYLE FISH WITH TURMERIC, SPRING ONIONS & DILL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002803"><span epub:type="pagebreak" id="pg116"/>POMEGRANATE DUCK WITH WALNUTS & RAINBOW TABBOULEH</h2>
+<hr class="border4"/>
+<p class="intro_text" id="qui0002804">This is a really elegant little dinner, pomegranate molasses and duck are an absolutely wonderful combination. Fans of Persian cookery will recognise the combination from the classic slow-cooked pomegranate, duck and walnut fesenjan stew. This version uses quicker-cooking duck breasts, along with a moreish, herby tabbouleh for an easy date night dinner.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002814"><span class="grey"><span class="space1">Serves:</span> 2 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002818"><span class="lato_reg">100g bulgur wheat, rinsed</span></li>
+<li class="list_hang"><span class="lato_reg">200ml vegetable or chicken stock</span></li>
+<li class="list_hang" id="qui0002820"><span class="lato_reg">2½ cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0002821"><span class="lato_reg">1 fresh beetroot, peeled and grated</span></li>
+<li class="list_hang" id="qui0002822"><span class="lato_reg">Beetroot stems and leaves, finely chopped</span></li>
+<li class="list_hang" id="qui0002823"><span class="lato_reg">1 leek, finely sliced</span></li>
+<li class="list_hang" id="qui0002824"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang"><span class="lato_reg">2 duck breasts, skin removed</span></li>
+<li class="list_hang" id="qui0002826"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002827"><span class="lato_reg">60g walnuts, finely chopped</span></li>
+<li class="list_hang" id="qui0002828"><span class="lato_reg">2 tablespoons pomegranate molasses, plus more to serve</span></li>
+<li class="list_hang" id="qui0002829"><span class="lato_reg">25g fresh flat-leaf parsley leaves, finely chopped (reserve some to serve)</span></li>
+<li class="list_hang" id="qui0002830"><span class="lato_reg">1 pomegranate, seeds only</span></li>
+<li class="list_hang" id="qui0002831"><span class="lato_reg">1 × 100g bag of spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0002832"><span class="lato_reg">25g fresh mint leaves, finely chopped (reserve a few small leaves to serve)</span></li>
+<li class="list_hang" id="qui0002833"><span class="lato_reg">1 lime, zest and juice</span></li>
+<li class="list_hang" id="qui0002834"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002805">Preheat the oven to 180°C fan/200°C/gas 6. Tip the bulgur, stock and ginger into a medium-sized roasting tin, then scatter over the grated beetroot, the chopped stems and leaves and the sliced leek. Drizzle with the olive oil.</p>
+<p class="method" id="qui0002807">Season the duck breasts all over with the sea salt and pop them into the tin on top of the leeks. Stir the walnuts, pomegranate molasses and 1 tablespoon of the parsley together, then pat this mixture evenly over both.</p>
+<p class="method" id="qui0002809">Transfer to the oven and cook for 25–30 minutes, until the duck is cooked through to your liking.</p>
+<p class="method" id="qui0002811">Remove the duck from the tin and let it rest on a board for at least 5 minutes (this is really important for texture) while you stir half the pomegranate seeds, the rest of the parsley, the spinach, mint, lime zest and juice and extra virgin olive oil through the bulgur. Taste and adjust the salt and lime juice as needed.</p>
+<p class="method" id="qui0002813">To plate, slice the duck breasts and arrange them over the tabbouleh. Scatter with the remaining pomegranate seeds and the reserved parsley and mint before serving, along with a drizzle of pomegranate molasses.</p>
+</section>
+<figure class="image_full_caption" id="img_117"><span epub:type="pagebreak" id="pg117"/><img alt="POMEGRANATE DUCK WITH WALNUTS & RAINBOW TABBOULEH" id="qui0002923" src="../images/p117.jpg"/>
+<figcaption>POMEGRANATE DUCK WITH WALNUTS & RAINBOW TABBOULEH</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002835"><span epub:type="pagebreak" id="pg118"/>PINE NUT CRUSTED SALMON WITH SHALLOTS & PUY LENTILS</h2>
+<hr class="border4"/>
+<p class="intro_text" id="qui0002836">I’m not sure you could do better than this for a date night dinner. It’s almost zero effort, but tastes and looks restaurant quality. Because it’s quite a simple dish, with just the mustard and pine nuts to flavour the salmon, this is a dish where it’s worth buying the best salmon you can.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002844"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002848"><span class="lato_reg">4 banana/long pointy shallots, peeled and halved lengthways if small, quartered if big</span></li>
+<li class="list_hang" id="qui0002849"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002850"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0002851"><span class="lato_reg">2 really nice salmon fillets</span></li>
+<li class="list_hang" id="qui0002852"><span class="lato_reg">2 teaspoons Dijon mustard</span></li>
+<li class="list_hang" id="qui0002853"><span class="lato_reg">25g pine nuts, fairly finely chopped</span></li>
+<li class="list_hang" id="qui0002854"><span class="lato_reg">A handful of flat-leaf parsley leaves, finely chopped</span></li>
+<li class="list_hang" id="qui0002855"><span class="lato_reg">1 × 250g vac-pac of cooked Puy lentils</span></li>
+<li class="list_hang" id="qui0002856"><span class="lato_reg">1 bag of watercress (around 80g), roughly chopped</span></li>
+<li class="list_hang" id="qui0002857"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0002858"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang"><span class="lato_reg">2 tablespoons single cream (optional)</span></li>
+<li class="list_hang" id="qui0002860"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002837">Preheat the oven to 180°C fan/200°C/gas 6. Mix the shallots with the olive oil and sea salt in a roasting tin, making sure the shallots are arranged cut sides facing upwards, then put the salmon steaks alongside.</p>
+<p class="method" id="qui0002839">Spread the top of the salmon fillets with the mustard. Mix the chopped pine nuts and parsley together (I sometimes just do this on the chopping board), then press the mixture over the mustard.</p>
+<p class="method" id="qui0002841">Transfer the tin to the oven and cook for 20–25 minutes, until the salmon is just cooked through (thicker pieces will take 25 minutes, thinner 20).</p>
+<p class="method" id="qui0002843">Remove the salmon fillets from the tin, then mix the Puy lentils, watercress, extra virgin olive oil and half the lemon juice through the shallots. Stir in the single cream, if using, then taste and adjust the lemon juice, salt and pepper as needed. Serve alongside the salmon.</p>
+<p class="method2" id="qui0002862"><span class="note_headp">NOTE:</span> This is a dish where it’s worth thinking about warming your plates through. See the note on plating on <a href="chapter007.xhtml#qui0000985">page 218</a>.</p>
+</section>
+<figure class="image_full_caption" id="img_119"><span epub:type="pagebreak" id="pg119"/><img alt="PINE NUT CRUSTED SALMON WITH SHALLOTS & PUY LENTILS" id="qui0002924" src="../images/p119.jpg"/>
+<figcaption>PINE NUT CRUSTED SALMON WITH SHALLOTS & PUY LENTILS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002863"><span epub:type="pagebreak" id="pg120"/>ROSEMARY & HAZELNUT ROASTED COD WITH TOMATOES & HERBED SPELT</h2>
+<hr class="border4"/>
+<p class="intro_text" id="qui0002864">In this dish, the fish gently cooks as the butter from the rosemary and hazelnut crust melts through it: aka the best way to cook fish. Do use nice thick cod fillets because, if they’re too small, they’ll overcook in the 25 minutes it takes for the quick cook farro or spelt to cook. Alternatively, use nice big salmon steaks.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002870"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002874"><span class="lato_reg">150g quick cook farro or quick cook spelt</span></li>
+<li class="list_hang" id="qui0002875"><span class="lato_reg">350ml boiling vegetable stock</span></li>
+<li class="list_hang" id="qui0002876"><span class="lato_reg">300g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0002878"><span class="lato_reg">4 shallots, halved</span></li>
+<li class="list_hang" id="qui0002879"><span class="lato_reg">40g hazelnuts, finely chopped</span></li>
+<li class="list_hang" id="qui0002880"><span class="lato_reg">2 sprigs of fresh rosemary, leaves finely chopped</span></li>
+<li class="list_hang" id="qui0002881"><span class="lato_reg">30g unsalted butter, softened</span></li>
+<li class="list_hang" id="qui0002882"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0002883"><span class="lato_reg">2 large thick cod fillets</span></li>
+<li class="list_hang"><span class="lato_reg">150g jarred artichokes, oil drained and reserved</span></li>
+<li class="list_hang" id="qui0002885"><span class="lato_reg">100g rocket, roughly chopped</span></li>
+<li class="list_hang" id="qui0002886"><span class="lato_reg">1 lemon, juice only</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002865">Preheat the oven to 160°C fan/180°C/gas 4. Tip the farro or spelt and stock into a large roasting tin, then lay over the cherry tomatoes with their vines and the halved shallots.</p>
+<p class="method" id="qui0002867">Mix the hazelnuts, rosemary, softened butter and sea salt (use less sea salt if using salted butter) and spread this mixture gently over the cod fillets. Place them on top of the vegetables in the tin, cover the tin tightly with foil, then transfer to the oven and cook for 25 minutes, until the spelt is cooked but al dente and the fish is cooked through.</p>
+<p class="method" id="qui0002869">Remove the cod fillets from the tin and stir the artichokes, rocket and lemon juice into the spelt. Add a little extra oil from the jarred artichokes if needed, then taste and adjust the seasoning. Serve alongside the cod.</p>
+</section>
+<figure class="image_full_caption" id="img_121"><span epub:type="pagebreak" id="pg121"/><img alt="ROSEMARY & HAZELNUT ROASTED COD WITH TOMATOES & HERBED SPELT" id="qui0002926" src="../images/p121.jpg"/>
+<figcaption>ROSEMARY & HAZELNUT ROASTED COD WITH TOMATOES & HERBED SPELT</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0002889"><span epub:type="pagebreak" id="pg124"/>ASPARAGUS, POMEGRANATE & PINE NUT TARTS</h2>
+<h3 class="vegetarian_head" id="qui0002888"><span class="color_p">VEGAN</span></h3>
+<hr class="border4_hr"/>
+<p class="intro_text" id="qui0002890">Asparagus and buttery pine nuts are a wonderful combination and, with the pops of sweetness from the pomegranate, they work beautifully in these easy yet showstopping tarts. Bought puff pastry (in a green box) is helpfully vegan-friendly, though this dish is so nice I’d make it for non-vegans too.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0002897"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0002901"><span class="lato_reg">1 × 320g ready-rolled vegan puff pastry sheet</span></li>
+<li class="list_hang"><span class="lato_reg">3 heaped tablespoons vegan green pesto</span></li>
+<li class="list_hang" id="qui0002904"><span class="lato_reg">125g asparagus spears (often sold as ‘asparagus tips’)</span></li>
+<li class="list_hang" id="qui0002906"><span class="lato_reg">½ tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0002907"><span class="lato_reg">½ teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0002908"><span class="lato_reg">4 tablespoons chopped pine nuts</span></li>
+<li class="list_hang"><span class="lato_reg">½ a pomegranate, seeds only</span></li>
+<li class="list_hang" id="qui0002911"><span class="lato_reg">½ a lemon, juice only</span></li>
+<li class="list_hang"><span class="lato_reg">Lemon-dressed spinach salad (see <a href="chapter001.xhtml#qui0001781">page 30</a>)</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0002891">Preheat the oven to 180°C fan/200°C/gas 6. Cut 2 rectangles of puff pastry the right length and width to hold your asparagus spears with a 1½ cm border on each side, as <a href="#img_125">here</a>. (You will have a fair bit of leftover pastry, see the note below for ideas on what to do with it.)</p>
+<p class="method" id="qui0002893">Spread your 2 pastry rectangles with the vegan pesto, leaving that 1½ cm border, then lay the asparagus over the top. Brush the spears with the olive oil, scatter over the sea salt, then cover thickly with a blanket of chopped pine nuts.</p>
+<p class="method" id="qui0002895">Transfer to the oven and bake for 25 minutes, until the pastry is golden brown and risen. Scatter over the pomegranate seeds, squeeze over the lemon juice and serve with the spinach salad alongside.</p>
+<p class="method2" id="qui0002913"><span class="note_headp">NOTE:</span> Things to do with leftover puff pastry: cut into small rectangles, roll up with chopped dark chocolate inside and bake as mini pain au chocolat. Cut into small squares, add a spoonful of jam, then pinch together for jam puffs. Or follow Laura Goodman’s recipe for lime pickle cheese straws from her fabulous book <em>Carbs.</em></p>
+</section>
+<figure class="image_full" id="img_122"><span epub:type="pagebreak" id="pg122"/><span epub:type="pagebreak" id="pg123"/><img alt="" id="qui0002925" src="../images/p122.jpg"/></figure>
+<figure class="image_full_caption" id="img_125"><span epub:type="pagebreak" id="pg125"/><img alt="" id="qui0002927" src="../images/p125.jpg"/>
+<figcaption>ASPARAGUS, POMEGRANATE & PINE NUT TARTS</figcaption></figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter005.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter005.xhtml new file mode 100644 index 0000000..809ccab --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter005.xhtml @@ -0,0 +1,437 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Feed a Crowd</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter005">
+<figure class="image_full" id="img_126"><span epub:type="pagebreak" id="pg126"/><img alt="" id="qui0000366a" src="../images/p126.jpg"/></figure>
+<figure class="image_full" id="img_127"><span epub:type="pagebreak" id="pg127"/><img alt="Feed a Crowd: From Dinner Parties with Friends to Lazy Weekend Feasts – Double Up with Two Tins or Mix and Match" id="qui0000366" src="../images/p127.jpg"/></figure>
+<figure class="image_full" id="img_128"><span epub:type="pagebreak" id="pg128"/><img alt="" id="qui0000367" src="../images/p128.jpg"/></figure>
+<h2 class="recipelist_head" id="qui0000006"><span epub:type="pagebreak" id="pg129"/><span class="color_a">FEED A CROWD</span></h2>
+<hr class="border5"/>
+<p class="reclist" id="qui0000007"><a href="chapter005.xhtml#qui0000033">ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS & CROUTONS (V)</a></p>
+<p class="reclist" id="qui0000009"><a href="chapter005.xhtml#qui0000063">BAKED FETA CHEESE WITH FIGS, PINE NUTS & BASIL (V)</a></p>
+<p class="reclist" id="qui0000011"><a href="chapter005.xhtml#qui0000085">ROSEMARY & GARLIC ROASTED LAMB WITH ARTICHOKES & OLIVES</a></p>
+<p class="reclist" id="qui0000013"><a href="chapter005.xhtml#qui0000108">SESAME & THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE & WATERCRESS (V)</a></p>
+<p class="reclist" id="qui0000015"><a href="chapter005.xhtml#qui0000135">SICHUAN PEPPERED PORK CHOPS WITH APPLES & CABBAGE</a></p>
+<p class="reclist" id="qui0000017"><a href="chapter005.xhtml#qui0000161">ROASTED HALLOUMI WITH AUBERGINES, TOMATOES & PINE NUTS (V)</a></p>
+<p class="reclist" id="qui0000020"><a href="chapter005.xhtml#qui0000184">TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES & RED ONION</a></p>
+<p class="reclist" id="qui0000022"><a href="chapter005.xhtml#qui0000220">SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER & POMEGRANATE</a></p>
+<p class="reclist" id="qui0000024"><a href="chapter005.xhtml#qui0000258">CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO & PEANUTS (VEGAN)</a></p>
+<p class="reclist" id="qui0000026"><a href="chapter005.xhtml#qui0000285">MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY (VEGAN)</a></p>
+<p class="reclist" id="qui0000029"><a href="chapter005.xhtml#qui0000314">SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE & ONION</a></p>
+<p class="reclist" id="qui0000031"><a href="chapter005.xhtml#qui0000342">ROAST SWEET POTATO WITH OREGANO, FETA CHEESE & CHARRED LEMON (V)</a></p>
+<h2 class="recipe_title1" id="qui0000033"><span epub:type="pagebreak" id="pg130"/>ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS & CROUTONS</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000034">This is one of the nicest dinner-party starters I can think of, the nectarines and goat’s cheese work perfectly with the roasted almonds and sweet, sticky balsamic dressing. You could also use peaches – or even flat peaches – when in season. (If your nectarines are on the unripe side of ready, don’t panic, they’ll soften up in the oven. Don’t use very ripe fruit, they’ll turn to mush.)</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000042"><span class="grey"><span class="space1">Serves:</span> 4 as a starter</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000046"><span class="lato_reg">4 just-under to just-ripe nectarines, quartered</span></li>
+<li class="list_hang" id="qui0000047"><span class="lato_reg">100g whole blanched almonds</span></li>
+<li class="list_hang" id="qui0000048"><span class="lato_reg">2 sprigs of fresh rosemary, leaves finely chopped</span></li>
+<li class="list_hang" id="qui0000050"><span class="lato_reg">1 tablespoon honey</span></li>
+<li class="list_hang" id="qui0000051"><span class="lato_reg">150g rosemary focaccia, torn into chunks</span></li>
+<li class="list_hang" id="qui0000052"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000053"><span class="lato_reg">100g watercress</span></li>
+<li class="list_hang" id="qui0000054"><span class="lato_reg">125g goat’s cheese log with a rind, sliced</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000057"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000058"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0000059"><span class="lato_reg">2 tablespoons honey</span></li>
+<li class="list_hang" id="qui0000060"><span class="lato_reg">1 tablespoon balsamic vinegar</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000035">Preheat the oven to 180°C fan/200°C/gas 6. Tip the nectarines and almonds into a large roasting tin. Scatter over the rosemary, drizzle over the honey, then cover with the torn focaccia. Drizzle the olive oil over the focaccia, then transfer to the oven and roast for 25–30 minutes, until the bread is toasted and the nectarines are cooked through.</p>
+<p class="method" id="qui0000037">Meanwhile, whisk the extra virgin olive oil, honey and balsamic together for the dressing.</p>
+<p class="method" id="qui0000039">If serving in the tin, gently stir the watercress and dressing through the salad and top with the goat’s cheese before serving.</p>
+<p class="method" id="qui0000041">If you’re making a plated starter, divide the watercress between 4 plates, then arrange the nectarines and focaccia over them. Add the goat’s cheese and the almonds, then drizzle the dressing over before serving warm.</p>
+</section>
+<figure class="image_full_caption" id="img_131"><span epub:type="pagebreak" id="pg131"/><img alt="ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS & CROUTONS" id="qui0000369" src="../images/p131.jpg"/>
+<figcaption>ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS & CROUTONS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000063"><span epub:type="pagebreak" id="pg132"/>BAKED FETA CHEESE WITH FIGS, PINE NUTS & BASIL</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+ <p class="intro_text" id="qui0000065">This dish is so lovely that I would have it for breakfast. Feta cheese works so well with the figs and honey that it’s perfect as a light dinner party starter, or as part of a more informal sharing table. If you use a shallower tin, the cheese will crisp and turn golden brown, while the deeper tin we used for the photo <a href="#img_133">here</a> will give you a softer finish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000070"><span class="grey"><span class="space1">Serves:</span> 4 as a starter, or as part of a spread</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000074"><span class="lato_reg">2 × 200g blocks of feta cheese</span></li>
+<li class="list_hang" id="qui0000075"><span class="lato_reg">8 figs, halved</span></li>
+<li class="list_hang" id="qui0000076"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000077"><span class="lato_reg">2 tablespoons honey</span></li>
+<li class="list_hang" id="qui0000078"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0000079"><span class="lato_reg">50g pine nuts</span></li>
+<li class="list_hang" id="qui0000080"><span class="lato_reg">½ lemon, zest and juice (use 1 lemon if your lemon isn’t very juicy)</span></li>
+<li class="list_hang" id="qui0000082"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang"><span class="lato_reg">20g fresh basil, leaves finely sliced</span></li>
+<li class="list_hang" id="qui0000084"><span class="lato_reg">Good crusty bread or sourdough, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000066">Preheat the oven to 180°C fan/200°C/gas 6. Cut each block of feta in half, then pop the pieces into a roasting tin with the figs surrounding them. Drizzle everything with the olive oil and honey, add a good grind of pepper, throw over the pine nuts, then transfer to the oven and roast for 20–25 minutes, until the figs have softened.</p>
+<p class="method" id="qui0000068">Just before the traybake is ready, mix the lemon zest, juice, extra virgin olive oil and basil. Pour it over the figs and feta as soon as they come out of the oven, then serve hot with good crusty bread on the side.</p>
+</section>
+<figure class="image_full_caption" id="img_133"><span epub:type="pagebreak" id="pg133"/><img alt="BAKED FETA CHEESE WITH FIGS, PINE NUTS & BASIL" id="qui0000370" src="../images/p133.jpg"/>
+<figcaption>BAKED FETA CHEESE WITH FIGS, PINE NUTS & BASIL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000085"><span epub:type="pagebreak" id="pg134"/>ROSEMARY & GARLIC ROASTED LAMB WITH ARTICHOKES & OLIVES</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000086">This stunning traybake delivers on all fronts: the artichokes, olives and lamb work beautifully together, while the cannellini beans soak up all the wonderful flavours from the tin at the end. Perfect for easy entertaining. If you’re prepping in advance, just stick everything in the tin, pop it into the fridge and take it out 15 minutes before you’re ready to cook, bearing in mind that if it’s all super cold, it’ll take a little longer in the oven.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000092"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000096"><span class="lato_reg">350g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0000097"><span class="lato_reg">1 × 290g jar of artichokes, drained, plus 1 tablespoon oil from the jar</span></li>
+<li class="list_hang" id="qui0000098"><span class="lato_reg">165g pitted black olives</span></li>
+<li class="list_hang" id="qui0000099"><span class="lato_reg">8 free-range lamb loin chops (allow 150–200g lamb per person)</span></li>
+<li class="list_hang" id="qui0000100"><span class="lato_reg">2–3 sprigs of fresh rosemary leaves, finely chopped</span></li>
+<li class="list_hang" id="qui0000101"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000102"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000103"><span class="lato_reg">1 × 400g tin of cannellini beans, drained and rinsed</span></li>
+<li class="list_hang" id="qui0000104"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0000105"><span class="lato_reg">A handful of fresh basil or flat-leaf parsley, chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000087">Preheat the oven to 180°C fan/200°C/gas 6. Tip the cherry tomatoes with their vines, the artichokes and olives into a roasting tin. Rub the lamb chops with the artichoke oil, then scatter them with the rosemary, crushed garlic and a pinch of salt before nestling them in the tin along with the artichokes and olives.</p>
+<p class="method" id="qui0000089">Transfer to the oven and bake for 20 minutes for lamb that is blushing pink. If your steaks are quite thick, leave them in for a little longer, just under 25 minutes.</p>
+<p class="method" id="qui0000091">Stir the cannellini beans and lemon juice through the tomatoes and olives. Leave the steaks to rest for 5 minutes before scattering over the basil or parsley and serving hot.</p>
+<p class="method2" id="qui0000106"><span class="note_heada">CHANGE IT UP:</span> Think your guests won’t like lamb? Follow the recipe above but with chicken breasts, leaving them in the oven for 25–30 minutes, until cooked through.</p>
+</section>
+<figure class="image_full_caption" id="img_135"><span epub:type="pagebreak" id="pg135"/><img alt="ROSEMARY & GARLIC ROASTED LAMB WITH ARTICHOKES & OLIVES" id="qui0000372" src="../images/p135.jpg"/>
+<figcaption>ROSEMARY & GARLIC ROASTED LAMB WITH ARTICHOKES & OLIVES</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000108"><span epub:type="pagebreak" id="pg138"/>SESAME & THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE & WATERCRESS</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000109">Za’atar is one of my favourite spice mixes. It’s usually made with toasted sesame seeds, salt, sumac, dried thyme, marjoram or oregano. It’s readily available in big supermarkets, but if you can’t find any for this recipe, use a tablespoon each of dried thyme and sesame seeds. This pilaf makes a lovely side dish when entertaining, but paired with the charred broccoli on <a href="chapter005.xhtml#qui0000258">page 152</a> or the masala corn on <a href="chapter005.xhtml#qui0000285">page 156</a>, it works perfectly as part of a vegetarian sharing feast.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000115"><span class="grey"><span class="space1">Serves:</span> 4 as a side</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000119"><span class="lato_reg">200g bulgur wheat, rinsed</span></li>
+<li class="list_hang" id="qui0000120"><span class="lato_reg">400ml hot vegetable stock</span></li>
+<li class="list_hang" id="qui0000121"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0000122"><span class="lato_reg">2½ cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0000123"><span class="lato_reg">Leaves from the cauliflower, roughly chopped</span></li>
+<li class="list_hang" id="qui0000124"><span class="lato_reg">1 large cauliflower, cut into small florets</span></li>
+<li class="list_hang" id="qui0000126"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000127"><span class="lato_reg">2 heaped tablespoons za’atar</span></li>
+<li class="list_hang" id="qui0000128"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000129"><span class="lato_reg">1 lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0000130"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0000131"><span class="lato_reg">1 bag of watercress (85–100g), roughly chopped</span></li>
+<li class="list_hang" id="qui0000132"><span class="lato_reg">100g feta cheese</span></li>
+<li class="list_hang" id="qui0000133"><span class="lato_reg">5 radishes, finely sliced</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0000110">Preheat the oven to 200°C fan/220°C/gas 7. Tip the bulgur wheat, stock, onion, ginger and cauliflower leaves into a roasting tin and stir, making sure the bulgur is covered with the liquid. On your chopping board, rub the cauliflower with the oil, za’atar and crushed garlic, then scatter it over the bulgur wheat.</p>
+<p class="method" id="qui0000112">Transfer the tin to the oven and bake for 20–25 minutes, until the cauliflower is charred and just cooked through. Remove from the oven and stir through the lemon juice, extra virgin olive oil and watercress. Top with the feta cheese and radishes and serve hot.</p>
+<p class="method2" id="qui0000134"><span class="note_heada">CHANGE IT UP:</span> You can easily veganise this dish by leaving out the feta cheese and adding a good handful of toasted almonds. (If you aren’t vegan, you can still add extra almonds.)</p>
+</section>
+<figure class="image_full" id="img_136"><span epub:type="pagebreak" id="pg136"/><span epub:type="pagebreak" id="pg137"/><img alt="" id="qui0000373a" src="../images/p136.jpg"/></figure>
+<figure class="image_full_caption" id="img_139"><span epub:type="pagebreak" id="pg139"/><img alt="SESAME & THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE & WATERCRESS" id="qui0000373" src="../images/p139.jpg"/>
+<figcaption>SESAME & THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE & WATERCRESS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000135"><span epub:type="pagebreak" id="pg140"/>SICHUAN PEPPERED PORK CHOPS WITH APPLES & CABBAGE</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000136">Sichuan peppercorns are possibly my favourite kitchen ingredient and I use them in almost everything. This is the only time in the book where I’d encourage you to buy a bag of peppercorns from a Chinese grocery shop or online, as they’re so much more aromatic than those you can get at the supermarket.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000145"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000149"><span class="lato_reg">1 large sweetheart cabbage, quartered, then cut into ½ cm slices</span></li>
+<li class="list_hang" id="qui0000150"><span class="lato_reg">4 apples, each cut into 8</span></li>
+<li class="list_hang" id="qui0000151"><span class="lato_reg">4 teaspoons Sichuan peppercorns</span></li>
+<li class="list_hang" id="qui0000152"><span class="lato_reg">2 teaspoons sea salt flakes</span></li>
+<li class="list_hang" id="qui0000153"><span class="lato_reg">2 tablespoons sesame oil</span></li>
+<li class="list_hang" id="qui0000154"><span class="lato_reg">20g unsalted butter, sliced</span></li>
+<li class="list_hang" id="qui0000155"><span class="lato_reg">4 × 200g free-range pork chops (about 1½ cm thick)</span></li>
+<li class="list_hang" id="qui0000156"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000157"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0000158"><span class="lato_reg">Hot basmati rice, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0000137">Preheat the oven to 200°C fan/220°C/gas 7. Mix the sweetheart cabbage, apples and 1 teaspoon of Sichuan peppercorns, 1 teaspoon of sea salt and 1 tablespoon of sesame oil in a roasting tin, and dot with the sliced butter. Transfer to the oven and roast for 10 minutes.</p>
+<p class="method" id="qui0000139">Meanwhile, get your pork chops and rub them with the rest of the Sichuan peppercorns, the crushed garlic, another teaspoon of sea salt flakes and another tablespoon of sesame oil.</p>
+<p class="method" id="qui0000141">Once the cabbage has had 10 minutes, reduce the oven temperature to 180°C fan/200°C/ gas 6, remove the tin from the oven, lay the pork chops over the top and return it to the oven for a further 20 minutes, until the chops are just cooked through.</p>
+<p class="method" id="qui0000143">Squeeze the lemon juice over the pork and veg and taste a bit of cabbage to assess if you need a pinch more sea salt. Let it rest for 5 minutes, then serve the chops hot, with the apples and cabbage alongside. This is lovely with buttery white rice.</p>
+<p class="method2" id="qui0000159"><span class="note_heada">NOTES:</span> You can use ordinary white cabbage if you can’t find sweetheart. If you’re using salted butter, don’t add salt with the apples at step 1.</p>
+</section>
+<figure class="image_full_caption" id="img_141"><span epub:type="pagebreak" id="pg141"/><img alt="SICHUAN PEPPERED PORK CHOPS WITH APPLES & CABBAGE" id="qui0000375" src="../images/p141.jpg"/>
+<figcaption>SICHUAN PEPPERED PORK CHOPS WITH APPLES & CABBAGE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000161"><span epub:type="pagebreak" id="pg144"/>ROASTED HALLOUMI WITH AUBERGINES, TOMATOES & PINE NUTS</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000162">This is a wonderful celebratory dish and I love the mix of colours and textures: golden baked halloumi, crisp pine nuts, soft aubergines and a little kick from the chilli flakes. Fresh oregano, if you can get it, adds an incredible flavour to the aubergines; it’s quite unlike dried, so use fresh rosemary as an alternative if you need to.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000169"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000173"><span class="lato_reg">400g cherry tomatoes on the vine, halved</span></li>
+<li class="list_hang" id="qui0000174"><span class="lato_reg">2 medium aubergines, cut into 1cm half moons</span></li>
+<li class="list_hang" id="qui0000175"><span class="lato_reg">400–500g halloumi, cut into 1cm slices</span></li>
+<li class="list_hang"><span class="lato_reg">7–8 sprigs of fresh oregano, leaves only</span></li>
+<li class="list_hang" id="qui0000177"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0000178"><span class="lato_reg">1 teaspoon chilli flakes</span></li>
+<li class="list_hang" id="qui0000179"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000180"><span class="lato_reg">40g pine nuts</span></li>
+<li class="list_hang" id="qui0000181"><span class="lato_reg">100g rocket, roughly chopped</span></li>
+<li class="list_hang" id="qui0000182"><span class="lato_reg">1 lemon, juice only</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0000163">Preheat the oven to 200°C fan/220°C/gas 7. Tip everything except the pine nuts, rocket and lemon juice into a roasting tin and mix well with your hands. Use a tin large enough to have the aubergines all in a single layer. Now arrange the ingredients so the halloumi sits on top.</p>
+<p class="method" id="qui0000166">Transfer to the oven and roast for 20 minutes, then scatter the pine nuts on top before roasting for a further 10 minutes until the halloumi is golden brown and the aubergines are cooked through.</p>
+<p class="method" id="qui0000168">Stir through the rocket and lemon juice and serve hot.</p>
+<p class="method2" id="qui0000183"><span class="note_heada">SERVE WITH:</span> This is lovely with a pile of warm flatbreads and some yogurt.</p>
+</section>
+<figure class="image_full" id="img_142"><span epub:type="pagebreak" id="pg142"/><span epub:type="pagebreak" id="pg143"/><img alt="" id="qui0000376a" src="../images/p142.jpg"/></figure>
+<figure class="image_full_caption" id="img_145"><span epub:type="pagebreak" id="pg145"/><img alt="ROASTED HALLOUMI WITH AUBERGINES, TOMATOES & PINE NUTS" id="qui0000376" src="../images/p145.jpg"/>
+<figcaption>ROASTED HALLOUMI WITH AUBERGINES, TOMATOES & PINE NUTS</figcaption>
+</figure>
+<h2 class="recipe_title1" id="qui0000184"><span epub:type="pagebreak" id="pg146"/>TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES & RED ONION</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000186">This is my all-in-one dinner version of my sister Padmini’s tandoori salmon, one of our favourite weeknight dinners when we were flatmates. It works beautifully with the lightly spiced sweet potato and tomatoes, just make sure you use one or two tins big enough to get all the sweet potatoes in a single layer, and cut the sweet potatoes into very small pieces so they cook in 30 minutes.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000194"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000198"><span class="lato_reg">3 cloves of garlic, grated</span></li>
+<li class="list_hang" id="qui0000199"><span class="lato_reg">4cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0000200"><span class="lato_reg">75g natural yogurt</span></li>
+<li class="list_hang" id="qui0000201"><span class="lato_reg">1 lemon, zest only</span></li>
+<li class="list_hang"><span class="lato_reg">2 scant teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0000203"><span class="lato_reg">1 scant teaspoon ground turmeric</span></li>
+<li class="list_hang" id="qui0000204"><span class="lato_reg">1 teaspoon smoked paprika</span></li>
+<li class="list_hang" id="qui0000205"><span class="lato_reg">½ teaspoon mild chilli powder</span></li>
+<li class="list_hang" id="qui0000206"><span class="lato_reg">A large pinch of sea salt flakes</span></li>
+<li class="list_hang" id="qui0000207"><span class="lato_reg">4 salmon fillets</span></li>
+<li class="list_hang" id="qui0000208"><span class="lato_reg">Natural yogurt, to serve</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000210"><span class="lato_reg">FOR THE SWEET POTATOES</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000211"><span class="lato_reg">650g sweet potatoes, peeled and cut into 1cm cubes</span></li>
+<li class="list_hang" id="qui0000213"><span class="lato_reg">2 tablespoons vegetable oil</span></li>
+<li class="list_hang" id="qui0000214"><span class="lato_reg">1 teaspoon ground cumin</span></li>
+<li class="list_hang" id="qui0000215"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000216"><span class="lato_reg">400g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0000218"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000187">Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. (This can be marinated in the fridge if you are preparing this ahead.)</p>
+<p class="method" id="qui0000189">When ready to cook, preheat the oven to 210°C fan/230°C/gas 8. Tip the cubed sweet potatoes into a roasting tin large enough to hold everything in a single layer, mix them with the oil, cumin and salt, then transfer to the oven and roast for 10 minutes.</p>
+<p class="method" id="qui0000191">Once the sweet potatoes have had 10 minutes, tip the cherry tomatoes, their vines and the sliced onion into the tin, and mix well. Use a wooden spoon to make 4 spaces for the salmon fillets and gently pop them into the tin. Reduce the oven temperature to 180°C fan/200°C/gas 6, then return the tin to the oven for a final 20 minutes.</p>
+<p class="method" id="qui0000193">Serve the salmon and vegetables with the natural yogurt alongside.</p>
+<p class="method2" id="qui0000219"><span class="note_heada">MAKE IT VEGGIE:</span> Leave out the fish. Tear up large chunks of shop-bought paneer into roughly 5cm pieces, marinating them as above, and stir through some lime-dressed chopped spinach at the end.</p>
+</section>
+<figure class="image_full_caption" id="img_147"><span epub:type="pagebreak" id="pg147"/><img alt="TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES & RED ONION" id="qui0000378" src="../images/p147.jpg"/>
+<figcaption>TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES & RED ONION</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000220"><span epub:type="pagebreak" id="pg150"/>SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER & POMEGRANATE</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000221">Think about the best lamb kofte or kebabs you’ve ever had and you’ll have an idea of how flavoursome this dish is. The warming spices in the lamb work perfectly with the pomegranates and lemony cauliflower. Serve with flatbreads or cous cous.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000229"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<h5 class="ingred_head1" id="qui0000232"><span class="lato_reg">FOR THE MEATBALLS</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000233"><span class="lato_reg">400g minced, free-range lamb</span></li>
+<li class="list_hang" id="qui0000234"><span class="lato_reg">1 small onion, roughly chopped</span></li>
+<li class="list_hang" id="qui0000235"><span class="lato_reg">1 teaspoon mild chilli powder</span></li>
+<li class="list_hang" id="qui0000236"><span class="lato_reg">1 teaspoon ground coriander</span></li>
+<li class="list_hang" id="qui0000237"><span class="lato_reg">1 teaspoon ground cumin</span></li>
+<li class="list_hang" id="qui0000238"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000239"><span class="lato_reg">1 free-range egg</span></li>
+<li class="list_hang" id="qui0000240"><span class="lato_reg">2 heaped teaspoons gram (chickpea) flour (optional)</span></li>
+<li class="list_hang" id="qui0000241"><span class="lato_reg">15g fresh mint leaves</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000243"><span class="lato_reg">FOR THE REST</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000244"><span class="lato_reg">1 large cauliflower, cut into medium-sized florets plus the leaves</span></li>
+<li class="list_hang" id="qui0000246"><span class="lato_reg">3 heaped teaspoons sumac</span></li>
+<li class="list_hang" id="qui0000247"><span class="lato_reg">2 teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0000248"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000249"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000250"><span class="lato_reg">1 lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0000251"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0000252"><span class="lato_reg">1 pomegranate, seeds only</span></li>
+<li class="list_hang" id="qui0000253"><span class="lato_reg">A handful flat-leaf parsley leaves, chopped</span></li>
+<li class="list_hang" id="qui0000255"><span class="lato_reg">1 tablespoon pomegranate molasses (optional)</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000222">Preheat the oven to 180°C fan/200°C/gas 6. Tip all the meatball ingredients into a food processor and blitz briefly until everything comes together evenly.</p>
+<p class="method" id="qui0000224">Tip the cauliflower, leaves, spices, salt and oil into a large roasting tin and mix until everything is evenly spiced.</p>
+<p class="method" id="qui0000226">With damp hands (I keep a bowl of water nearby), take walnut-sized pieces of the lamb mix and roll them into small meatballs. Dot them among the cauliflower pieces as you go – you should have about 20–22.</p>
+<p class="method" id="qui0000228">Transfer to the oven and roast for 25 minutes, until the tops of the meatballs are evenly coloured and the cauliflower is cooked through. Whisk the lemon zest, juice and extra virgin olive oil together, drizzle this over the traybake, then scatter over the pomegranate seeds and parsley. Drizzle over the pomegranate molasses (if using) and serve the traybake hot.</p>
+<p class="method2" id="qui0000256"><span class="note_heada">NOTE:</span> If you already have some gram or chickpea flour in the cupboard, it adds a really silky texture to the finished meatballs, but don’t worry if you don’t have any in, as they’re still gorgeous.</p>
+</section>
+<figure class="image_full" id="img_148"><span epub:type="pagebreak" id="pg148"/><span epub:type="pagebreak" id="pg149"/><img alt="" id="qui0000379a" src="../images/p148.jpg"/></figure>
+<figure class="image_full_caption" id="img_151"><span epub:type="pagebreak" id="pg151"/><img alt="SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER & POMEGRANATE" id="qui0000379" src="../images/p151.jpg"/>
+<figcaption>SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER & POMEGRANATE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000258"><span epub:type="pagebreak" id="pg152"/>CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO & PEANUTS</h2>
+<h3 class="vegetarian_head" id="qui0000257"><span class="color_a">VEGAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000259">This might be one of my favourite dishes in the book. The combination of crisp, roasted black beans and broccoli with creamy avocado and lime juice is just stunning. Consider having a tray of this to yourself for dinner, then you won’t have to share it with anyone … though if you’re making a vegetarian or vegan grazing feast, it goes very well with the masala roasted corn on <a href="chapter005.xhtml#qui0000285">page 156</a>.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000267"><span class="grey"><span class="space1">Serves:</span> 4 as a side</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000271"><span class="lato_reg">400g Tenderstem broccoli</span></li>
+<li class="list_hang" id="qui0000272"><span class="lato_reg">1 × 400g tin of black beans, drained and rinsed</span></li>
+<li class="list_hang" id="qui0000273"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0000274"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000275"><span class="lato_reg">1 scant teaspoon chipotle chilli flakes</span></li>
+<li class="list_hang" id="qui0000277"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000278"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0000279"><span class="lato_reg">2 limes, zest and juice</span></li>
+<li class="list_hang" id="qui0000280"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0000281"><span class="lato_reg">2 avocados, peeled and sliced</span></li>
+<li class="list_hang" id="qui0000282"><span class="lato_reg">A large handful of salted peanuts, finely chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000260">Preheat the oven to 200°C fan/220°C/gas 7. Put the Tenderstem into a bowl and pour over a kettleful of boiling water. Let it sit for a minute, then drain it really well, pat it dry with a tea towel and tip it into a roasting tin. (This blanching stage might seem like a minor faff, but it massively improves the texture of the broccoli when it’s roasted.)</p>
+<p class="method" id="qui0000262">Tip in the black beans and red onion, then mix through the crushed garlic, chilli flakes and olive oil, making sure to work plenty of oil into the ends of the broccoli, as that’ll help it to crisp up. Scatter over the sea salt, then transfer to the oven and roast for 15–20 minutes, until the broccoli is nicely charred.</p>
+<p class="method" id="qui0000264">Meanwhile, whisk the lime zest, juice and extra virgin olive oil together.</p>
+<p class="method" id="qui0000266">Once the broccoli is cooked, stir through the dressing along with the sliced avocados and chopped peanuts. Taste and adjust the lime juice if needed (there should be enough salt from the peanuts). Serve immediately.</p>
+<p class="method2" id="qui0000283"><span class="note_heada">CHANGE IT UP:</span> For a weeknight meal for two, stir through roughly chopped lamb’s lettuce or watercress and serve with brown rice.</p>
+</section>
+<figure class="image_full_caption" id="img_153"><span epub:type="pagebreak" id="pg153"/><img alt="CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO & PEANUTS" id="qui0000380" src="../images/p153.jpg"/>
+<figcaption>CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO & PEANUTS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000285"><span epub:type="pagebreak" id="pg156"/>MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY</h2>
+<h3 class="vegetarian_head" id="qui0000257a"><span class="color_a">VEGAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000286">I love corn on the cob, but to max the flavour on this – and make it slightly easier for you and your guests to eat – it works really well if you slice the kernels off the cob post-cooking. That way they pick up all the flavour from the roasting tin and the chutney. Using those little half-sized corn on the cob makes them easier to slice, though four ordinary sized cobs would work well too. A lovely colourful dish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000292"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000296"><span class="lato_reg">8 half-sized corn on the cob, or 4 full-sized</span></li>
+<li class="list_hang" id="qui0000298"><span class="lato_reg">2 red onions, quartered</span></li>
+<li class="list_hang" id="qui0000299"><span class="lato_reg">1 × 400g tin of chickpeas, drained and rinsed</span></li>
+<li class="list_hang" id="qui0000300"><span class="lato_reg">4 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000301"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0000302"><span class="lato_reg">2 teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0000303"><span class="lato_reg">2 teaspoons ground coriander</span></li>
+<li class="list_hang" id="qui0000304"><span class="lato_reg">2 teaspoons smoked paprika</span></li>
+<li class="list_hang" id="qui0000305"><span class="lato_reg">1 teaspoon mild chilli powder</span></li>
+<li class="list_hang" id="qui0000306"><span class="lato_reg">2 teaspoons sea salt flakes</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000308"><span class="lato_reg">FOR THE CHUTNEY</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000309"><span class="lato_reg">50g coriander, finely chopped</span></li>
+<li class="list_hang" id="qui0000310"><span class="lato_reg">100g coconut or natural yogurt</span></li>
+<li class="list_hang" id="qui0000311"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0000312"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000287">Preheat the oven to 180°C fan/200°C/gas 6. Tip the corn, onions and chickpeas into a roasting tin and mix well with the garlic, oil, spices and salt. Transfer to the oven and roast for 30 minutes.</p>
+<p class="method" id="qui0000289">Meanwhile, stir the coriander, yogurt, lemon juice and sea salt together for the chutney. It’ll be a really thick paste, so let it down by stirring in 1 tablespoon of water at a time, until you have a thick but pourable consistency. Taste and adjust the lemon and salt as needed.</p>
+<p class="method" id="qui0000291">Once the corn is cooked, give it a moment to cool down, then take each cob and stand it upright on a chopping board. Slice the kernels off, then return them to the tin and stir through the rest of the roasted ingredients. Serve with the chutney alongside.</p>
+<p class="method2" id="qui0000313"><span class="note_heada">NOTE:</span> You won’t get the same texture from roasting a drained tin of sweetcorn, which is why it’s best to roast the cobs whole, then get the kernels off.</p>
+</section>
+<figure class="image_full" id="img_154"><span epub:type="pagebreak" id="pg154"/><span epub:type="pagebreak" id="pg155"/><img alt="" src="../images/p154.jpg"/></figure>
+<figure class="image_full_caption" id="img_157"><span epub:type="pagebreak" id="pg157"/><img alt="MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY" id="qui0000382" src="../images/p157.jpg"/>
+<figcaption>MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000314"><span epub:type="pagebreak" id="pg158"/>SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE & ONION</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000315">An easy, all-in-one chicken traybake for a casual dinner with friends, packed with flavourful vegetables. Rather than a long list of spices, I like to use ras-el-hanout for this. It’s a readily available Middle Eastern spice mix that adds a lovely warming flavour to the dish. It isn’t hot in the way that chilli is, so if your guests like spicy food, add a teaspoon of chilli flakes as well.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000321"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000325"><span class="lato_reg">1 large aubergine, cut into 1½ cm cubes</span></li>
+<li class="list_hang" id="qui0000326"><span class="lato_reg">2 red peppers, cut into 1cm slices</span></li>
+<li class="list_hang" id="qui0000327"><span class="lato_reg">1 yellow pepper, cut into 1cm slices</span></li>
+<li class="list_hang" id="qui0000328"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0000329"><span class="lato_reg">4 vine tomatoes, quartered</span></li>
+<li class="list_hang" id="qui0000330"><span class="lato_reg">3 cloves of garlic</span></li>
+<li class="list_hang" id="qui0000331"><span class="lato_reg">4 heaped teaspoons ras-el-hanout</span></li>
+<li class="list_hang" id="qui0000332"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0000333"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000334"><span class="lato_reg">4 free-range chicken breasts (halved if very large)</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000336"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000337"><span class="lato_reg">A handful of fresh coriander, chopped</span></li>
+<li class="list_hang" id="qui0000338"><span class="lato_reg">Natural yogurt</span></li>
+<li class="list_hang" id="qui0000339"><span class="lato_reg">Cous cous or flatbreads</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000316">Preheat the oven to 180°C fan/200°C/gas 6. Tip the aubergine, peppers, onion, tomatoes and garlic into a large roasting tin along with 2 teaspoons of the ras-el-hanout, 1 tablespoon of olive oil and the sea salt flakes. Mix really well with your hands.</p>
+<p class="method" id="qui0000318">Arrange the chicken breasts over the vegetables and drizzle the other tablespoon of oil over them, followed by a good pinch of salt and the remaining ras-el-hanout. Transfer to the oven and roast for 25–30 minutes, until the chicken is cooked through.</p>
+<p class="method" id="qui0000320">Serve scattered with the fresh coriander, with yogurt on the side along with a pile of flatbreads or buttery cous cous.</p>
+</section>
+<figure class="image_full_caption" id="img_159"><span epub:type="pagebreak" id="pg159"/><img alt="SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE & ONION" id="qui0000383" src="../images/p159.jpg"/>
+<figcaption>SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE & ONION</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000342"><span epub:type="pagebreak" id="pg162"/>ROAST SWEET POTATO WITH OREGANO, FETA CHEESE & CHARRED LEMON</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000343">Confession – I forgot to put the lemons into the dish <a href="#img_163">here</a> before we took the photograph, because I’d forgotten to write them into the ingredient list – now amended. It happens. You should definitely try to remember to put them in, though, as the baked lemon gives a really lovely flavour to the potatoes and feta cheese, plus you can squash them down and they form a sort of instant, sharp dressing.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000350"><span class="grey"><span class="space1">Serves:</span> 4–6 as a side</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000354"><span class="lato_reg">750g sweet potato, peeled and cut into ½ cm half moons</span></li>
+<li class="list_hang" id="qui0000356"><span class="lato_reg">2½ tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0000357"><span class="lato_reg">½ teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0000358"><span class="lato_reg">1 bulb of garlic, skin on, halved</span></li>
+<li class="list_hang" id="qui0000359"><span class="lato_reg">1 lemon, cut into wedges</span></li>
+<li class="list_hang" id="qui0000360"><span class="lato_reg">400g feta cheese, roughly broken into large pieces</span></li>
+<li class="list_hang" id="qui0000361"><span class="lato_reg">8–9 sprigs of fresh oregano, leaves only</span></li>
+<li class="list_hang" id="qui0000362"><span class="lato_reg">2–3 sprigs of fresh rosemary</span></li>
+<li class="list_hang" id="qui0000363"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0000364"><span class="lato_reg">Natural yogurt, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000344">Preheat the oven to 200°C fan/220°C/gas 7. Mix the sweet potatoes, 2 tablespoons of the olive oil and the sea salt in a roasting tin large enough to hold everything in a single layer. (Use 2 tins if your largest one is too small.)</p>
+<p class="method" id="qui0000346">Put the halved garlic and lemon wedges into the tin and scatter over the feta pieces, followed by the herbs. Drizzle the cheese and garlic with the remaining oil, give everything a good grind of black pepper, then transfer to the oven and roast for 30 minutes.</p>
+<p class="method" id="qui0000348">Serve hot, squeezing out the roasted lemons to ‘dress’ the dish. This is nice with a spoonful of cold yogurt.</p>
+</section>
+<figure class="image_full" id="img_160"><span epub:type="pagebreak" id="pg160"/><span epub:type="pagebreak" id="pg161"/><img alt="" id="qui0000385a" src="../images/p160.jpg"/></figure>
+<figure class="image_full_caption" id="img_163"><span epub:type="pagebreak" id="pg163"/><img alt="ROAST SWEET POTATO WITH OREGANO, FETA CHEESE & CHARRED LEMON" id="qui0000385" src="../images/p163.jpg"/>
+<figcaption>ROAST SWEET POTATO WITH OREGANO, FETA CHEESE & CHARRED LEMON</figcaption>
+</figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
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+<head>
+<title>Weekend Cooking</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter006">
+<figure class="image_full" id="img_164"><span epub:type="pagebreak" id="pg164"/><img alt="" id="qui0000679" src="../images/p164.jpg"/></figure>
+<figure class="image_full" id="img_165"><span epub:type="pagebreak" id="pg165"/><img alt="Weekend Cooking: Easy Traybakes to Stick on for a Late Morning Brunch or Weekend Lunch" id="qui0000679a" src="../images/p165.jpg"/></figure>
+<figure class="image_full" id="img_166"><span epub:type="pagebreak" id="pg166"/><img alt="" id="qui0000680" src="../images/p166.jpg"/></figure>
+<h2 class="recipelist_head" id="qui0000390"><span epub:type="pagebreak" id="pg167"/><span class="color_o">WEEKEND COOKING</span></h2>
+<hr class="border6"/>
+<p class="reclist" id="qui0000392"><a href="chapter006.xhtml#qui0000413">BREAKFAST TART WITH PANCETTA, EGGS & ASPARAGUS</a></p>
+<p class="reclist" id="qui0000394"><a href="chapter006.xhtml#qui0000438">BREAKFAST PANCAKE WITH BERRIES & LEMON BUTTER (V)</a></p>
+<p class="reclist" id="qui0000396"><a href="chapter006.xhtml#qui0000469">BAKED EGGS WITH ASPARAGUS SOLDIERS (V)</a></p>
+<p class="reclist" id="qui0000398"><a href="chapter006.xhtml#qui0000493">WEEKEND BREAKFAST TRAYBAKE</a></p>
+<p class="reclist" id="qui0000400"><a href="chapter006.xhtml#qui0000515">CRISP CHEDDAR-TOPPED BREAD COBBLER WITH CHILLI SPIKED GREENS (V)</a></p>
+<p class="reclist" id="qui0000402"><a href="chapter006.xhtml#qui0000543">SCANDI-STYLE MEATBALLS WITH FENNEL, BEETROOT & DILL</a></p>
+<p class="reclist" id="qui0000404"><a href="chapter006.xhtml#qui0000567">ONE POT PEANUT CHILLI CHICKEN WITH TOMATO RICE</a></p>
+<p class="reclist" id="qui0000406"><a href="chapter006.xhtml#qui0000600">BEETROOT & LEEK GRATIN WITH GOAT’S CHEESE & HAZELNUTS (V)</a></p>
+<p class="reclist" id="qui0000408"><a href="chapter006.xhtml#qui0000625">SAFFRON FISH STEW WITH FENNEL & LEEKS</a></p>
+<p class="reclist" id="qui0000410"><a href="chapter006.xhtml#qui0000652">PORK, JUNIPER & PINK PEPPERCORN MEATBALLS WITH LEEKS & PUY LENTILS</a></p>
+<h2 class="recipe_title1" id="qui0000413"><span epub:type="pagebreak" id="pg168"/>BREAKFAST TART WITH PANCETTA, EGGS & ASPARAGUS</h2>
+<hr class="border6"/>
+<p class="intro_text" id="qui0000414">Obviously, I couldn’t have a chapter in this book without a puff pastry tart or three. This variation is inspired by an absolutely stunning dish in my pal Richard Burr’s cookbook <em>BIY</em>, which I still remember wolfing down in about three minutes. Try either if you’ve got friends staying over at the weekend. The spring onions help cut the richness of the bacon and eggs.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000420"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000424"><span class="lato_reg">1 × 320g ready-rolled puff pastry sheet</span></li>
+<li class="list_hang" id="qui0000425"><span class="lato_reg">2 teaspoons Dijon mustard</span></li>
+<li class="list_hang" id="qui0000426"><span class="lato_reg">95g thinly sliced pancetta or streaky bacon</span></li>
+<li class="list_hang"><span class="lato_reg">200g asparagus spears</span></li>
+<li class="list_hang"><span class="lato_reg">5 spring onions, finely sliced</span></li>
+<li class="list_hang" id="qui0000430"><span class="lato_reg">4 free-range eggs</span></li>
+<li class="list_hang" id="qui0000431"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000415">Preheat the oven to 180°C fan/200°C/gas 6. Lay out the puff pastry on a baking sheet, leaving it on the paper that it came in, and spread it with the mustard, leaving a 1½ cm border around the edges.</p>
+<p class="method" id="qui0000417">Lay the pancetta or bacon over the tart from side to side, leaving about a 2½ cm gap between the slices, then lay the asparagus over them. Scatter the spring onions around the edges of the veg and bacon as it’ll help prevent the eggs going everywhere later. Transfer the tart to the oven and bake for 15 minutes.</p>
+<p class="method" id="qui0000419">After 15 minutes, remove the tray from the oven and crack the eggs over the tart. Season them well with freshly ground black pepper, then return to the oven and bake for a further 10–15 minutes, until the eggs are cooked to your liking. Serve hot.</p>
+<p class="method2" id="qui0000436"><span class="note_heado">NOTE:</span> The fresher the eggs you use here, the more likely they are to behave when you crack them over the tart: the whites will stay together in a neat egg shape.</p>
+</section>
+<figure class="image_full_caption" id="img_169"><span epub:type="pagebreak" id="pg169"/><img alt="BREAKFAST TART WITH PANCETTA, EGGS & ASPARAGUS" id="qui0000682" src="../images/p169.jpg"/>
+<figcaption>BREAKFAST TART WITH PANCETTA, EGGS & ASPARAGUS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000438"><span epub:type="pagebreak" id="pg170"/>BREAKFAST PANCAKE WITH BERRIES & LEMON BUTTER</h2>
+<h3 class="vegetarian_head"><span class="color_o">VEGETARIAN</span></h3>
+<hr class="border6_hr"/>
+<p class="intro_text" id="qui0000439">I’m not sure there’s anything better than pancakes for a weekend breakfast, unless it’s pancakes that don’t require standing and flipping at the stove. This recipe, inspired by my favourite Curtis Stone ricotta pancakes, will make the most beautifully light, fluffy oven pancake, with a crisp top and edges. If you haven’t got ricotta in the house, a tub of cottage cheese from the corner shop works perfectly as a replacement.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000450"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000453"><span class="lato_reg">50g unsalted butter</span></li>
+<li class="list_hang" id="qui0000454"><span class="lato_reg">250g ricotta or cottage cheese</span></li>
+<li class="list_hang" id="qui0000455"><span class="lato_reg">4 free-range eggs</span></li>
+<li class="list_hang" id="qui0000456"><span class="lato_reg">200ml milk</span></li>
+<li class="list_hang" id="qui0000457"><span class="lato_reg">50g caster sugar</span></li>
+<li class="list_hang"><span class="lato_reg">150g plain flour</span></li>
+<li class="list_hang" id="qui0000459"><span class="lato_reg">1½ teaspoons baking powder</span></li>
+<li class="list_hang" id="qui0000460"><span class="lato_reg">Big handfuls of raspberries, blueberries & blackberries (frozen is fine here)</span></li>
+<li class="list_hang" id="qui0000461"><span class="lato_reg">Icing sugar, to dust</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000463"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000464"><span class="lato_reg">100g softened unsalted butter</span></li>
+<li class="list_hang" id="qui0000465"><span class="lato_reg">30g icing sugar</span></li>
+<li class="list_hang" id="qui0000466"><span class="lato_reg">1 tablespoon lemon juice</span></li>
+<li class="list_hang" id="qui0000467"><span class="lato_reg">½ a lemon, zest and juice</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000440">Preheat the oven to 200°C fan/220°C/gas 7. Put the butter into the roasting tin and pop the tin into the oven for the butter to melt.</p>
+<p class="method" id="qui0000442">Beat the ricotta or cottage cheese, eggs, milk and sugar together, then pour in the melted butter from the tin. Stir through the flour and baking powder until smooth, then pour the batter into the hot buttery roasting tin.</p>
+<p class="method" id="qui0000444">Scatter over the berries, then return to the oven to bake for 25–30 minutes, until golden brown and well risen.</p>
+<p class="method" id="qui0000446">Meanwhile, beat the softened butter, icing sugar, lemon zest and juice together.</p>
+<p class="method" id="qui0000448">Dust the pancake with the icing sugar, then cut into slices and serve hot with the lemon butter alongside.</p>
+</section>
+<figure class="image_full_caption" id="img_171"><span epub:type="pagebreak" id="pg171"/><img alt="BREAKFAST PANCAKE WITH BERRIES & LEMON BUTTER" id="qui0000683" src="../images/p171.jpg"/>
+<figcaption>BREAKFAST PANCAKE WITH BERRIES & LEMON BUTTER</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000469"><span epub:type="pagebreak" id="pg172"/>BAKED EGGS WITH ASPARAGUS SOLDIERS</h2>
+<h3 class="vegetarian_head"><span class="color_o">VEGETARIAN</span></h3>
+<hr class="border6_hr"/>
+<p class="intro_text" id="qui0000470">These eggs, baked in a blanket of crème fraîche with a mushroom and spring onion, are inspired by Rachel Khoo and a quick fridge forage for ingredients. Serve with mountains of hot buttered toast (cut into soldiers, of course). I give the quantities per person, because then it’s easy to scale up if you’re serving two, four, or having a luxurious breakfast for one.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000478"><span class="grey"><span class="space1">Serves:</span> 1</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 5 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 15 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000482"><span class="lato_reg">2 heaped tablespoons crème fraîche</span></li>
+<li class="list_hang" id="qui0000484"><span class="lato_reg">1 medium-sized mushroom, finely chopped</span></li>
+<li class="list_hang"><span class="lato_reg">½ spring onion, finely chopped</span></li>
+<li class="list_hang" id="qui0000486"><span class="lato_reg">Sea salt flakes and freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0000487"><span class="lato_reg">1 free-range egg</span></li>
+<li class="list_hang" id="qui0000488"><span class="lato_reg">5–6 asparagus spears</span></li>
+<li class="list_hang" id="qui0000489"><span class="lato_reg">A tiny bit of olive oil</span></li>
+<li class="list_hang" id="qui0000490"><span class="lato_reg">Freshly made buttered toast soldiers</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000471">Preheat the oven to 180°C fan/200°C/gas 6. You will need a small ramekin per egg. Put 1 heaped tablespoon of crème fraîche at the bottom of your ramekin, then top with the finely chopped mushroom, half the spring onion and a good pinch of salt and freshly ground black pepper.</p>
+<p class="method" id="qui0000473">Crack the egg in over the mushrooms, then gently top with another heaped tablespoon of crème fraîche and the remaining spring onion. Season with salt and pepper, then put the ramekin into a roasting tin.</p>
+<p class="method" id="qui0000475">Pop the asparagus spears in the tin alongside, dress them with the olive oil, salt and pepper, then transfer to the oven and bake for 12–15 minutes, until the egg is just set, but still dippable. (Cook for longer if you prefer your egg more set.)</p>
+<p class="method" id="qui0000477">Serve the egg and asparagus with buttered toast soldiers.</p>
+<p class="method2" id="qui0000492"><span class="note_heado">NOTE:</span> This is one of the few recipes where having a slightly differently temperatured oven will make a difference to the finished dish. I’d recommend watching the egg from 10 minutes, giving it a prod, then returning to the oven if needed.</p>
+</section>
+<figure class="image_full_caption" id="img_173"><span epub:type="pagebreak" id="pg173"/><img alt="BAKED EGGS WITH ASPARAGUS SOLDIERS" id="qui0000684" src="../images/p173.jpg"/>
+<figcaption>BAKED EGGS WITH ASPARAGUS SOLDIERS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000493"><span epub:type="pagebreak" id="pg174"/>WEEKEND BREAKFAST TRAYBAKE</h2>
+<hr class="border6"/>
+<p class="intro_text" id="qui0000494">My weekend breakfasts (when not based around pancakes) almost always involve mushrooms, spinach, tomatoes and eggs. Ususally I’d roast the tomatoes, fry the mushrooms, wilt the spinach and fry the eggs, leaving four pans, a tin and a colander to wash up as well as the coffee pot. I’m not sure why it took me so long to realise you can do it all in one tin …</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000501"><span class="grey"><span class="space1">Serves:</span> 2–4 (depending how many eggs you want per person)</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000505"><span class="lato_reg">300g portobello mushrooms, halved</span></li>
+<li class="list_hang" id="qui0000506"><span class="lato_reg">1 red onion, roughly chopped</span></li>
+<li class="list_hang" id="qui0000507"><span class="lato_reg">300g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0000508"><span class="lato_reg">200g cooking chorizo, cut into 1½ cm chunks (alternatively, use mini cooking chorizo)</span></li>
+<li class="list_hang" id="qui0000509"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000510"><span class="lato_reg">160g spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0000511"><span class="lato_reg">4 free-range eggs</span></li>
+<li class="list_hang" id="qui0000512"><span class="lato_reg">Hot buttered toast, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000495">Preheat the oven to 200°C fan/220°C/gas 7. Mix the mushrooms, red onion, cherry tomatoes with their vines, the cooking chorizo and the oil in a roasting tin large enough to hold everything in a single layer, then transfer to the oven and roast for 15 minutes.</p>
+<p class="method" id="qui0000497">After 15 minutes, reduce the oven temperature to 160°C fan/180°C/gas 4 and stir through the chopped spinach. Make 2 to 4 wells in the traybake, crack the eggs in, then return to the oven to cook for a further 7–12 minutes, until to your liking.</p>
+<p class="method" id="qui0000499">Serve with plenty of hot buttered toast.</p>
+</section>
+<figure class="image_full_caption" id="img_175"><span epub:type="pagebreak" id="pg175"/><img alt="WEEKEND BREAKFAST TRAYBAKE" id="qui0000685" src="../images/p175.jpg"/>
+<figcaption>WEEKEND BREAKFAST TRAYBAKE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000515"><span epub:type="pagebreak" id="pg176"/>CRISP CHEDDAR-TOPPED BREAD COBBLER WITH CHILLI SPIKED GREENS</h2>
+<h3 class="vegetarian_head"><span class="color_o">VEGETARIAN</span></h3>
+<hr class="border6_hr"/>
+<p class="intro_text" id="qui0000516">This is easily one of my favourite creations, born out of thinking of a savoury bread and butter pudding, cheese on toast, and how nice cabbage can be when it’s buttery, hot and ideally served with cream. Livened up with chilli, garlic and sage, this all-in-one meal is perfect for a cold evening and, if you’re anything like me, you’ll be living off it from autumn onwards.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000524"><span class="grey"><span class="space1">Serves:</span> 4 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 15 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000528"><span class="lato_reg">1 sweetheart cabbage, halved, cored and cut into ½ cm slices</span></li>
+<li class="list_hang" id="qui0000529"><span class="lato_reg">1 small head of broccoli, cut into small florets</span></li>
+<li class="list_hang" id="qui0000530"><span class="lato_reg">1 small onion, roughly chopped</span></li>
+<li class="list_hang" id="qui0000531"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000532"><span class="lato_reg">1 teaspoon chilli flakes</span></li>
+<li class="list_hang" id="qui0000533"><span class="lato_reg">14 fresh sage leaves, half roughly chopped, the rest left whole</span></li>
+<li class="list_hang" id="qui0000534"><span class="lato_reg">250ml vegetable stock (use 1 stock cube and 250ml water)</span></li>
+<li class="list_hang" id="qui0000535"><span class="lato_reg">500g crème fraîche</span></li>
+<li class="list_hang" id="qui0000536"><span class="lato_reg">2 heaped teaspoons Dijon mustard</span></li>
+<li class="list_hang" id="qui0000537"><span class="lato_reg">2 free-range eggs</span></li>
+<li class="list_hang" id="qui0000538"><span class="lato_reg">60g cheddar cheese, grated</span></li>
+<li class="list_hang" id="qui0000539"><span class="lato_reg">1 heaped teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000540"><span class="lato_reg">250g good stale bread, cut into 1cm slices and buttered</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000517">Preheat the oven to 200°C fan/220°C/gas 7. Mix the cabbage, broccoli, onion, garlic, chilli flakes and chopped sage leaves in a medium-sized deep roasting tin or lasagne dish, then pour over the stock.</p>
+<p class="method" id="qui0000519">Whisk the crème fraîche, mustard, eggs, half the grated cheese and the salt together, then spread half of this over the veg.</p>
+<p class="method" id="qui0000521">Thickly pave the tin with the sliced bread (I like to halve mine to look like cobblestones, see <a href="#img_177">here</a>), then pour the remaining crème fraîche and mustard mixture evenly over this. Use a big spoon to smooth and squash this so the bread is well covered. Scatter it with the remaining whole sage leaves and some grated cheddar cheese.</p>
+<p class="method" id="qui0000523">Transfer to the oven and bake for 25 minutes, until the top is golden brown and crisp, then serve hot. This is great heated through in the oven the next day too, if you have leftovers.</p>
+<p class="method2" id="qui0000542"><span class="note_heado">NOTE:</span> If your bread isn’t very stale to start with, consider putting the slices into the preheating oven to dry out while you prepare the vegetables (if the bread is too fresh, it won’t get as crisp).</p>
+</section>
+<figure class="image_full_caption" id="img_177"><span epub:type="pagebreak" id="pg177"/><img alt="CRISP CHEDDAR-TOPPED BREAD COBBLER WITH CHILLI SPIKED GREENS" id="qui0000686" src="../images/p177.jpg"/>
+<figcaption>CRISP CHEDDAR-TOPPED BREAD COBBLER WITH CHILLI SPIKED GREENS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000543"><span epub:type="pagebreak" id="pg178"/>SCANDI-STYLE MEATBALLS WITH FENNEL, BEETROOT & DILL</h2>
+<hr class="border6"/>
+<p class="intro_text" id="qui0000544">This dish was born out of a shopping trip with my friend Danielle, where we ate meatballs, insane quantities of lingonberry jam, mashed potatoes (me) and chips (her) before attempting to navigate the three-floored heaven/hell that is the North London IKEA. She very kindly brainstormed this dish with me on the bus home, transforming it from a slightly odd traybake involving rhubarb into the rather lovely recipe below.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000550"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000554"><span class="lato_reg">2 fennel bulbs, very finely sliced</span></li>
+<li class="list_hang" id="qui0000555"><span class="lato_reg">3 medium beetroot, grated</span></li>
+<li class="list_hang"><span class="lato_reg">1 × 400g tin of cannellini beans, drained and rinsed</span></li>
+<li class="list_hang" id="qui0000557"><span class="lato_reg">2 cloves of garlic, minced</span></li>
+<li class="list_hang" id="qui0000558"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000559"><span class="lato_reg">200ml chicken stock, made with 1 stock cube or little plastic tub, plus 300ml water</span></li>
+<li class="list_hang" id="qui0000560"><span class="lato_reg">500g minced free-range pork</span></li>
+<li class="list_hang" id="qui0000561"><span class="lato_reg">1 heaped teaspoon Dijon mustard</span></li>
+<li class="list_hang" id="qui0000562"><span class="lato_reg">20g fresh dill, chopped, plus a handful to serve</span></li>
+<li class="list_hang" id="qui0000563"><span class="lato_reg">½ teaspoon fennel seeds</span></li>
+<li class="list_hang" id="qui0000564"><span class="lato_reg">1 free-range egg</span></li>
+<li class="list_hang" id="qui0000565"><span class="lato_reg">100ml soured cream, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000545">Preheat the oven to 180°C fan/200°C/gas 6. Mix the fennel, beetroot, beans, garlic, oil and stock in a roasting tin large enough to hold the veg comfortably without over-crowding.</p>
+<p class="method" id="qui0000547">Blitz the minced pork, mustard, dill, fennel seeds and egg together, then form into 24 walnut-sized meatballs. Dot these over the beetroot mix, then transfer to the oven and roast for 25 minutes, until the meatballs are cooked through.</p>
+<p class="method" id="qui0000549">Stir the soured cream through the stew and scatter over the dill before serving.</p>
+<p class="method2" id="qui0000566"><span class="note_heado">NOTE:</span> It’s quite useful to get a helper on this, so one of you can grate the beetroot and the other can make the meatballs. If you have a food processor with a grating attachment, definitely use that. Feta cheese is a non-Scandi addition, but if you have leftover meatballs the next day, I highly recommend scattering it all over them before re-baking at 180°C fan/200°C/gas 6 for 20 minutes.</p>
+</section>
+<figure class="image_full_caption" id="img_179"><span epub:type="pagebreak" id="pg179"/><img alt="SCANDI-STYLE MEATBALLS WITH FENNEL, BEETROOT & DILL" id="qui0000687" src="../images/p179.jpg"/>
+<figcaption>SCANDI-STYLE MEATBALLS WITH FENNEL, BEETROOT & DILL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000567"><span epub:type="pagebreak" id="pg180"/>ONE POT PEANUT CHILLI CHICKEN WITH TOMATO RICE</h2>
+<hr class="border6"/>
+<p class="intro_text" id="qui0000568">This is the ultimate Saturday night, bowl in front of the television food and can be made even when you think your energy reserves could not be lower. Peanut, chilli and chicken is one of my favourite flavour combinations, whether in a groundnut stew (see the recipe in Ruby Tandoh’s <em>Flavour</em>) or here, spiked with soy and sesame oil. The rice helpfully cooks along with the chicken, so you need do nothing more than decide what to watch.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000574"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000578"><span class="lato_reg">200g basmati rice</span></li>
+<li class="list_hang" id="qui0000579"><span class="lato_reg">300g cherry tomatoes on the vine</span></li>
+<li class="list_hang"><span class="lato_reg">400ml boiling chicken stock</span></li>
+<li class="list_hang" id="qui0000581"><span class="lato_reg">60g crunchy peanut butter</span></li>
+<li class="list_hang" id="qui0000582"><span class="lato_reg">1 red chilli, finely chopped</span></li>
+<li class="list_hang" id="qui0000583"><span class="lato_reg">1 tablespoon sesame oil</span></li>
+<li class="list_hang"><span class="lato_reg">1 tablespoon dark soy sauce</span></li>
+<li class="list_hang" id="qui0000585"><span class="lato_reg">1 lime, juice only</span></li>
+<li class="list_hang" id="qui0000586"><span class="lato_reg">8 free-range, boneless, skinless chicken thighs</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000588"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000589"><span class="lato_reg">½ tablespoon dark soy sauce</span></li>
+<li class="list_hang" id="qui0000590"><span class="lato_reg">1 tablespoon lime juice</span></li>
+<li class="list_hang" id="qui0000591"><span class="lato_reg">1 tablespoon sesame oil</span></li>
+</ul>
+<h5 class="ingred_head1"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000594"><span class="lato_reg">A handful of peanuts</span></li>
+<li class="list_hang" id="qui0000595"><span class="lato_reg">3 spring onions, finely sliced</span></li>
+<li class="list_hang" id="qui0000596"><span class="lato_reg">25g fresh coriander, chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000569">Preheat the oven to 210°C fan/230°C/gas 8. Tip the rice into a lidded casserole dish or medium deep roasting tin, along with the tomatoes and their vines. Then pour over the boiling chicken stock.</p>
+<p class="method" id="qui0000571">Mix the peanut butter, red chilli, sesame oil, soy sauce and lime juice together. Lay the chicken thighs over the rice and tomatoes, pour the peanut butter mixture over and smooth it down, then cover with the lid or very tightly with foil (this is really important, as the rice needs a very tight seal to cook properly). Transfer to the oven and bake for 30 minutes.</p>
+<p class="method" id="qui0000573">Once the chicken is cooked and the peanut butter has formed a lovely golden crust, mix the soy, lime juice and sesame oil for the dressing. Pour it over the chicken and rice, scatter over the peanuts, spring onions and coriander and serve hot.</p>
+<p class="method2" id="qui0000598"><span class="note_heado">NOTE:</span> Don’t try to use chicken thighs on the bone as they won’t cook in half an hour.</p>
+</section>
+<figure class="image_full_caption" id="img_181"><span epub:type="pagebreak" id="pg181"/><img alt="ONE POT PEANUT CHILLI CHICKEN WITH TOMATO RICE" id="qui0000689" src="../images/p181.jpg"/>
+<figcaption>ONE POT PEANUT CHILLI CHICKEN WITH TOMATO RICE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000600"><span epub:type="pagebreak" id="pg184"/>BEETROOT & LEEK GRATIN WITH GOAT’S CHEESE & HAZELNUTS</h2>
+<h3 class="vegetarian_head"><span class="color_o">VEGETARIAN</span></h3>
+<hr class="border6_hr"/>
+<p class="intro_text" id="qui0000602">I love a gratin: the way it bubbles out of the dish, the crisp topping burning your mouth on the first bite. By using grated fresh beetroot instead of sliced, this ruby beauty with leeks and fennel is easily ready in half an hour, and works beautifully with the hazelnuts and goat’s cheese. It’s rich and comforting.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000608"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000612"><span class="lato_reg">2 large leeks, finely sliced</span></li>
+<li class="list_hang" id="qui0000613"><span class="lato_reg">2 bulbs of fennel, finely sliced</span></li>
+<li class="list_hang" id="qui0000614"><span class="lato_reg">300g raw beetroot, grated (about 4)</span></li>
+<li class="list_hang" id="qui0000616"><span class="lato_reg">2–3 sprigs of fresh rosemary, leaves roughly chopped</span></li>
+<li class="list_hang" id="qui0000617"><span class="lato_reg">500g crème fraîche</span></li>
+<li class="list_hang" id="qui0000618"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0000620"><span class="lato_reg">200g goat’s cheese, sliced or crumbled</span></li>
+<li class="list_hang" id="qui0000621"><span class="lato_reg">40g panko breadcrumbs</span></li>
+<li class="list_hang" id="qui0000622"><span class="lato_reg">50g hazelnuts, roughly chopped</span></li>
+<li class="list_hang" id="qui0000623"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang"><span class="lato_reg">½ a lemon, juice only</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000603">Preheat the oven to 200°C fan/220°C/gas 7. Pop the sliced leeks and fennel into a large bowl and pour over a kettleful of boiling water. Leave to sit for 2 minutes, then drain and tip into a large roasting tin. Stir through the beetroot, rosemary, crème fraîche and salt.</p>
+<p class="method" id="qui0000605">Scatter over some freshly ground black pepper, then top with the goat’s cheese, breadcrumbs and hazelnuts. Drizzle with the olive oil, then transfer to the oven and bake for 30 minutes.</p>
+<p class="method" id="qui0000607">The gratin will look alarmingly soupy when you take it out of the oven, but don’t panic. Leave it to sit for 10 minutes and it’ll settle down, then serve hot, with a good squeeze of lemon juice.</p>
+<p class="method2" id="qui0000624"><span class="note_heado">NOTE:</span> This gratin is fabulous made in advance and reheated, so it’s a good recipe to make on the weekend for an easy side during the week.</p>
+</section>
+<figure class="image_full" id="img_182"><span epub:type="pagebreak" id="pg182"/><span epub:type="pagebreak" id="pg183"/><img alt="" id="qui0000690" src="../images/p182.jpg"/></figure>
+<figure class="image_full_caption" id="img_185"><span epub:type="pagebreak" id="pg185"/><img alt="BEETROOT & LEEK GRATIN WITH GOAT’S CHEESE & HAZELNUTS" id="qui0000690a" src="../images/p185.jpg"/>
+<figcaption>BEETROOT & LEEK GRATIN WITH GOAT’S CHEESE & HAZELNUTS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000625"><span epub:type="pagebreak" id="pg186"/>SAFFRON FISH STEW WITH FENNEL & LEEKS</h2>
+<hr class="border6"/>
+<p class="intro_text" id="qui0000626">Otherwise known as bouillabaisse, the classic Provençal fish stew. For a definitive description of the dish, see John Lanchester’s <em>A Debt to Pleasure</em>. This version uses many of his suggested ingredients, but in an easy, quick oven version, perfect for a relaxed weekend lunch. Serve with lots of crusty bread to mop up the soup.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000634"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000638"><span class="lato_reg">220g cherry tomatoes on the vine, halved</span></li>
+<li class="list_hang" id="qui0000639"><span class="lato_reg">1 bulb of fennel, halved and very finely sliced</span></li>
+<li class="list_hang" id="qui0000640"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000641"><span class="lato_reg">1 small leek, halved and finely sliced</span></li>
+<li class="list_hang" id="qui0000642"><span class="lato_reg">2 strips of orange zest</span></li>
+<li class="list_hang" id="qui0000643"><span class="lato_reg">1 bay leaf</span></li>
+<li class="list_hang" id="qui0000644"><span class="lato_reg">A good pinch of saffron threads</span></li>
+<li class="list_hang" id="qui0000645"><span class="lato_reg">500ml good fish stock</span></li>
+<li class="list_hang" id="qui0000646"><span class="lato_reg">50ml olive oil</span></li>
+<li class="list_hang" id="qui0000647"><span class="lato_reg">500g mixed fish fillets (think salmon, smoked haddock, cod, large raw prawns or monkfish if you are feeling fancy; fish can be ready-cubed as fish pie mix)</span></li>
+<li class="list_hang" id="qui0000648"><span class="lato_reg">Sea salt flakes, to taste</span></li>
+<li class="list_hang" id="qui0000649"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0000650"><span class="lato_reg">Frondy fennel tops or a few sprigs of fresh dill, to serve (optional)</span></li>
+<li class="list_hang" id="qui0000651"><span class="lato_reg">Crusty bread and butter, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000627">Preheat the oven to 180°C fan/200°C/gas 6. Tip everything except the fish, salt, lemon juice, and fennel tops or dill into a small deep roasting tin or lidded casserole dish. Don’t forget to include the tomato vines – as ever, they’re your secret ingredient for maximising flavour. Cover the dish with tightly scrunched foil or a lid, then transfer to the oven and bake for 20 minutes.</p>
+<p class="method" id="qui0000629">If you haven’t bought ready-cubed fish pie mix, cut your fish fillets into 2½ cm pieces.</p>
+<p class="method" id="qui0000631">Once the broth has had 20 minutes, remove the tin or casserole dish from the oven, then use a wooden spoon to squash the tomatoes down. Add the mixed fish, then return the dish to the oven uncovered and cook for a further 7 or so minutes, until just cooked through. (The broth is so hot that the fish and prawns will cook very quickly.)</p>
+<p class="method" id="qui0000633">Fish out the tomato vines, taste and adjust the seasoning with salt and lemon juice as needed, scatter over the fennel tops or dill (if using) and serve immediately, with crusty bread and butter.</p>
+</section>
+<figure class="image_full_caption" id="img_187"><span epub:type="pagebreak" id="pg187"/><img alt="SAFFRON FISH STEW WITH FENNEL & LEEKS" id="qui0000691" src="../images/p187.jpg"/>
+<figcaption>SAFFRON FISH STEW WITH FENNEL & LEEKS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000652"><span epub:type="pagebreak" id="pg188"/>PORK, JUNIPER & PINK PEPPERCORN MEATBALLS WITH LEEKS & PUY LENTILS</h2>
+<hr class="border6"/>
+<p class="intro_text" id="qui0000653">These are some of the nicest meatballs I’ve ever had and it’s well worth looking at the spice section in the supermarket for the slightly more unusual juniper berries and pink peppercorns (they won’t go to waste, as you’ll definitely want to make these again). Use good-quality sausages, as the texture works really well here and you’ll need the added seasoning from them.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000663"><span class="grey"><span class="space1">Serves:</span> 2–3</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000667"><span class="lato_reg">3 leeks, halved and cut into 1cm half-moons</span></li>
+<li class="list_hang" id="qui0000668"><span class="lato_reg">1 × 250g vac pack of cooked Puy lentils</span></li>
+<li class="list_hang" id="qui0000669"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000670"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000671"><span class="lato_reg">1 tablespoon juniper berries</span></li>
+<li class="list_hang" id="qui0000672"><span class="lato_reg">1 tablespoon pink peppercorns</span></li>
+<li class="list_hang" id="qui0000673"><span class="lato_reg">1 lemon, zest and juice</span></li>
+<li class="list_hang"><span class="lato_reg">1 free-range egg, beaten</span></li>
+<li class="list_hang" id="qui0000675"><span class="lato_reg">6 free-range pork sausages</span></li>
+<li class="list_hang" id="qui0000676"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0000677"><span class="lato_reg">A handful of fresh flat-leaf parsley leaves, finely chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000654">Preheat the oven to 180°C fan/200°C/gas 6. Tip the leeks and Puy lentils into a roasting tin with the olive oil and sea salt and mix well.</p>
+<p class="method" id="qui0000656">Grind the juniper and pink peppercorns to a rough powder, then add them to a bowl with the lemon zest and egg.</p>
+<p class="method" id="qui0000658">Squeeze the sausagemeat from the sausage casings into the bowl and mix well with your hands until everything is evenly incorporated. Take walnut-sized balls of the mixture (this is easier with wet hands) and form into meatballs, popping them into the roasting tin as you go. You should have about 18 meatballs by the end.</p>
+<p class="method" id="qui0000660">Transfer the tin to the oven and bake for 25–30 minutes, until the meatballs are golden and crisp on top.</p>
+<p class="method" id="qui0000662">Whisk the lemon juice, extra virgin olive oil and a pinch of sea salt together and dress the meatballs and lentils with it. Scatter with the parsley and a pinch more of the pink peppercorns if you like and serve hot.</p>
+</section>
+<figure class="image_full_caption" id="img_189"><span epub:type="pagebreak" id="pg189"/><img alt="PORK, JUNIPER & PINK PEPPERCORN MEATBALLS WITH LEEKS & PUY LENTILS" id="qui0000692" src="../images/p189.jpg"/>
+<figcaption>PORK, JUNIPER & PINK PEPPERCORN MEATBALLS WITH LEEKS & PUY LENTILS</figcaption>
+</figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter007.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter007.xhtml new file mode 100644 index 0000000..e89b53a --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter007.xhtml @@ -0,0 +1,379 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Sweets</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter007">
+<figure class="image_full" id="img_190"><span epub:type="pagebreak" id="pg190"/><img id="qui0001003a" src="../images/p190.jpg"/></figure>
+<figure class="image_full" id="img_191"><span epub:type="pagebreak" id="pg191"/><img alt="Sweets: One Tin Treats from Weekend Baking to Dinner Party Desserts. All Vegetarian, Some Vegan" id="qui0001003" src="../images/p191.jpg"/></figure>
+<figure class="image_full" id="img_192"><span epub:type="pagebreak" id="pg192"/><img alt="" id="qui0001004" src="../images/p192.jpg"/></figure>
+<h2 class="recipelist_head" id="qui0000697"><span epub:type="pagebreak" id="pg193"/><span class="color_pa">SWEETS</span></h2>
+<hr class="border7"/>
+<p class="reclist" id="qui0000698"><a href="chapter007.xhtml#qui0000719">CHOCOLATE, SAGE & SEA SALT GIANT COOKIE (V)</a></p>
+<p class="reclist" id="qui0000700"><a href="chapter007.xhtml#qui0000743">BLACKBERRY & PISTACHIO CAKE (V)</a></p>
+<p class="reclist" id="qui0000702"><a href="chapter007.xhtml#qui0000766">POMEGRANATE YOGURT CAKE (V)</a></p>
+<p class="reclist" id="qui0000704"><a href="chapter007.xhtml#qui0000791">SALTED CHOCOLATE PEANUT BROWNIES (V)</a></p>
+<p class="reclist" id="qui0000706"><a href="chapter007.xhtml#qui0000812">ROASTED APRICOTS WITH A ROSEMARY & HAZELNUT CRUMBLE (V)</a></p>
+<p class="reclist" id="qui0000708"><a href="chapter007.xhtml#qui0000834">CINNAMON CHERRY CLAFOUTIS (V)</a></p>
+<p class="reclist" id="qui0000710"><a href="chapter007.xhtml#qui0000861">PECAN CHOCOLATE CHIP BANANA BREAD (VEGAN)</a></p>
+<p class="reclist" id="qui0000712"><a href="chapter007.xhtml#qui0000885">GINGERBREAD PEARS (V)</a></p>
+<p class="reclist" id="qui0000714"><a href="chapter007.xhtml#qui0000910">APPLE CRUMBLE CAKE (V)</a></p>
+<p class="reclist" id="qui0000716"><a href="chapter007.xhtml#qui0000942">CARAMELISED BANANA & THYME TARTE TATIN (VEGAN)</a></p>
+<p class="reclist" id="qui0000718"><a href="chapter007.xhtml#qui0000959">COFFEE & BAILEYS CAKE (V)</a></p>
+<h2 class="recipe_title1" id="qui0000719"><span epub:type="pagebreak" id="pg194"/>CHOCOLATE, SAGE & SEA SALT GIANT COOKIE</h2>
+<hr class="border7"/>
+<p class="intro_text" id="qui0000720">This is the chocolate chip cookie of dreams, the kind that will make your home smell – in the best possible way – like a shopping mall cookie-vending concession. In honour of those, it’s a giant traybake cookie, but with a distinctly grown-up edge from the sage and sea salt. Use the darkest, best quality chocolate chips you can find and a generous hand with the sea salt.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000730"><span class="grey"><span class="space1">Serves:</span> depends how much cookie you eat – 6 hungry, 8 moderate, 10 abstemious</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000735"><span class="lato_reg">225g soft light brown sugar</span></li>
+<li class="list_hang" id="qui0000740a"><span class="lato_reg">250g softened unsalted butter, plus more for the tin</span></li>
+<li class="list_hang" id="qui0000740b"><span class="lato_reg">10 fresh sage leaves, finely chopped, plus 4–5 left whole</span></li>
+<li class="list_hang" id="qui0000740c"><span class="lato_reg">2 medium free-range eggs</span></li>
+<li class="list_hang" id="qui0000740d"><span class="lato_reg">350g plain flour</span></li>
+<li class="list_hang" id="qui0000740"><span class="lato_reg">½ teaspoon baking powder</span></li>
+<li class="list_hang" id="qui0000741"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000742"><span class="lato_reg">100g dark chocolate chips (70% cocoa solids minimum)</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000721">Preheat the oven to 160°C fan/180°C/gas 4 and butter and line a 26cm round pie dish or similarly volumed rectangular roasting tin with non-stick baking or greaseproof paper.</p>
+<p class="method" id="qui0000723">Beat the sugar, butter and chopped sage leaves together, then whisk in the eggs. Stir in the flour, baking powder and ½ teaspoon of sea salt flakes until evenly incorporated, then quickly stir through the chocolate chips.</p>
+<p class="method" id="qui0000725">Alternatively, put everything into a food processor except the chocolate chips and blitz quickly until smooth. Remove the blade, then stir the chips through.</p>
+<p class="method" id="qui0000727">Flatten the cookie dough into the prepared tin, then scatter over the remaining sage leaves and sea salt flakes. Transfer to the oven and bake for 20–25 minutes, until just firm on top – the inside should still be soft. (Check after 15 minutes if you’ve used a very large roasting tin and the cookie dough has gone in thinly.)</p>
+<p class="method" id="qui0000729">Serve warm, ice cream optional. This reheats very well in slices.</p>
+</section>
+<figure class="image_full_caption" id="img_195"><span epub:type="pagebreak" id="pg195"/><img alt="CHOCOLATE, SAGE & SEA SALT GIANT COOKIE" id="qui0001007" src="../images/p195.jpg"/>
+<figcaption>CHOCOLATE, SAGE & SEA SALT GIANT COOKIE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000743"><span epub:type="pagebreak" id="pg196"/>BLACKBERRY & PISTACHIO CAKE</h2>
+<hr class="border7"/>
+<p class="intro_text" id="qui0000744">In this dense, rich cake, the pistachio gives an almost baklava-like flavour and works perfectly with the blackberries. David Loftus, the photographer for this book, very kindly said that if he’d been served a little square of this in a Michelin-starred restaurant, he’d have been very happy, so consider impressing your friends with it after dinner. Best eaten the day it is made, on account of the fruit.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000753"><span class="grey"><span class="space1">Serves:</span> 8</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000757"><span class="lato_reg">150g unsalted, shelled pistachios</span></li>
+<li class="list_hang" id="qui0000758"><span class="lato_reg">170g softened unsalted butter, plus more for the tin</span></li>
+<li class="list_hang" id="qui0000759"><span class="lato_reg">170g golden caster sugar</span></li>
+<li class="list_hang" id="qui0000760"><span class="lato_reg">3 free-range eggs</span></li>
+<li class="list_hang" id="qui0000761"><span class="lato_reg">30g self-raising flour</span></li>
+<li class="list_hang" id="qui0000762"><span class="lato_reg">1 teaspoon baking powder</span></li>
+<li class="list_hang"><span class="lato_reg">200g blackberries, halved if very large</span></li>
+<li class="list_hang" id="qui0000764"><span class="lato_reg">Icing sugar, to dust</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000745">Preheat the oven to 160°C fan/180°C/gas 4, and line and butter a 28 × 22cm roasting or baking tin with non-stick baking or greaseproof paper. Blitz the pistachios in a food processor, spice grinder or Nutribullet until very finely ground (but don’t over-blitz, or they’ll get oily).</p>
+<p class="method" id="qui0000747">Beat the butter and sugar together until smooth, then whisk in the eggs. Stir in the ground pistachios, flour and baking powder and mix briefly until combined.</p>
+<p class="method" id="qui0000749">Tip the cake batter into the prepared tin and dot with the blackberries. Transfer to the oven and bake for 25 minutes, until the cake is risen, firm to the touch, and a skewer inserted into a non-blackberry bit comes out clean. Do not panic if the cake has risen like a glossy quilted blanket to hide all your blackberries – this will particularly happen with small berries – they’re still there and the cake will taste delicious.</p>
+<p class="method" id="qui0000751">Let the cake cool in the tin for 5 minutes before transferring it, with its paper, to a wire rack to cool down. Dust with icing sugar before serving.</p>
+<p class="method2" id="qui0000765"><span class="note_headpa">CHANGE IT UP:</span> For a gluten-free version of the cake, leave out the flour and increase the amount of ground pistachios by 20g, to 170g in total. Make sure your baking powder is gluten-free.</p>
+</section>
+<figure class="image_full_caption" id="img_197"><span epub:type="pagebreak" id="pg197"/><img alt="BLACKBERRY & PISTACHIO CAKE" id="qui0001008" src="../images/p197.jpg"/>
+<figcaption>BLACKBERRY & PISTACHIO CAKE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000766"><span epub:type="pagebreak" id="pg198"/>POMEGRANATE YOGURT CAKE</h2>
+<hr class="border7"/>
+<p class="intro_text" id="qui0000767">I love the texture of a cake made with yogurt instead of butter and this version is quite unusual, with fresh pops of flavour from the pomegranate seeds which contrast with the undertones of dark caramel and acidity from the molasses. A Persephone-in-the-underworld cake.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000773"><span class="grey"><span class="space1">Serves:</span> 8</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000777"><span class="lato_reg">80ml olive oil</span></li>
+<li class="list_hang" id="qui0000778"><span class="lato_reg">125g full-fat natural yogurt</span></li>
+<li class="list_hang" id="qui0000779"><span class="lato_reg">60ml pomegranate molasses</span></li>
+<li class="list_hang"><span class="lato_reg">2 large free-range eggs</span></li>
+<li class="list_hang"><span class="lato_reg">90g soft dark brown sugar</span></li>
+<li class="list_hang" id="qui0000782"><span class="lato_reg">½ teaspoon ground cinnamon</span></li>
+<li class="list_hang"><span class="lato_reg">200g self-raising flour</span></li>
+<li class="list_hang" id="qui0000784"><span class="lato_reg">1 scant teaspoon baking powder</span></li>
+<li class="list_hang" id="qui0000785"><span class="lato_reg">1 pomegranate, seeds only</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000787"><span class="lato_reg">FOR THE ICING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000788"><span class="lato_reg">3 heaped tablespoons icing sugar</span></li>
+<li class="list_hang" id="qui0000789"><span class="lato_reg">½ tablespoon water</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000768">Preheat the oven to 160°C fan/180°C/gas 4. Whisk the olive oil, yogurt, pomegranate molasses and eggs together, then beat in the sugar. Stir in the cinnamon, flour and baking powder, then spoon into to an 28 × 22cm lined roasting or baking tin lined with non-stick baking or greaseproof paper.</p>
+<p class="method" id="qui0000770">Scatter over half the pomegranate seeds, then transfer to the oven and bake for 20–25 minutes, until a skewer inserted comes out clean. Let it cool in the tin for 5 minutes before transferring to a wire rack.</p>
+<p class="method" id="qui0000772">Mix the icing sugar and water together for the icing, then drizzle this all over the cooled cake. Scatter over the remaining pomegranate seeds before serving.</p>
+<p class="method2" id="qui0000790"><span class="note_headpa">NOTE:</span> As this cake has fresh fruit in and on it, it’s best eaten on the day you make it.</p>
+</section>
+<figure class="image_full_caption" id="img_199"><span epub:type="pagebreak" id="pg199"/><img alt="POMEGRANATE YOGURT CAKE" id="qui0001009" src="../images/p199.jpg"/>
+<figcaption>POMEGRANATE YOGURT CAKE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000791"><span epub:type="pagebreak" id="pg200"/>SALTED CHOCOLATE PEANUT BROWNIES</h2>
+<hr class="border7"/>
+<p class="intro_text" id="qui0000792">If you’re looking for a traybake to take to a party, look no further. Chocolate and peanut might be one of my favourite combinations, and this supersized brownie is absolutely delicious, as well as beautiful. If you’re serving it warm as an after-dinner dessert, bring a bowl of crème fraîche to the table, as it’s very rich.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000798"><span class="grey"><span class="space1">Serves:</span> 12+</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 15–20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000802"><span class="lato_reg">170ml olive oil</span></li>
+<li class="list_hang" id="qui0000803"><span class="lato_reg">250g soft dark brown sugar</span></li>
+<li class="list_hang" id="qui0000804"><span class="lato_reg">100g dark chocolate, chopped (70% cocoa solids minimum)</span></li>
+<li class="list_hang" id="qui0000805"><span class="lato_reg">85g plain flour</span></li>
+<li class="list_hang" id="qui0000806"><span class="lato_reg">85g cocoa powder</span></li>
+<li class="list_hang" id="qui0000807"><span class="lato_reg">140ml milk</span></li>
+<li class="list_hang" id="qui0000808"><span class="lato_reg">4 free-range eggs</span></li>
+<li class="list_hang" id="qui0000809"><span class="lato_reg">75g salted peanuts</span></li>
+<li class="list_hang" id="qui0000810"><span class="lato_reg">50g crunchy peanut butter</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000793">Preheat the oven to 160°C fan/180°C/gas 4, and oil and line a 30 × 37cm roasting or baking tin with non-stick baking or greaseproof paper. Melt the olive oil, dark brown sugar and chocolate together in a saucepan. Let it cool down for a minute, then whisk in the flour, cocoa, 100ml of the milk and all of the eggs until smooth.</p>
+<p class="method" id="qui0000795">Stir through three-quarters of the salted peanuts, then transfer to the lined tin. Beat the crunchy peanut butter with the remaining 40ml of milk – it should be the consistency of double cream – then drop spoonfuls over the chocolate batter and swirl them in with the wrong end of a teaspoon. Scatter over the remaining peanuts, then bake for 15–20 minutes until just set on top, but still a little soft inside.</p>
+<p class="method" id="qui0000797">Let the brownie cool in the tin, then cut into squares when cool enough to handle. This will keep well in an airtight box for up to a week – if you can resist that long.</p>
+</section>
+<figure class="image_full_caption" id="img_201"><span epub:type="pagebreak" id="pg201"/><img alt="SALTED CHOCOLATE PEANUT BROWNIES" id="qui0001010" src="../images/p201.jpg"/>
+<figcaption>SALTED CHOCOLATE PEANUT BROWNIES</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000812"><span epub:type="pagebreak" id="pg202"/>ROASTED APRICOTS WITH A ROSEMARY & HAZELNUT CRUMBLE</h2>
+<hr class="border7"/>
+<p class="intro_text" id="qui0000813">I love the combination of fresh apricots with hazelnuts. In this crumble, the rosemary adds a wonderful savoury note. Make it when you see the first boxes of apricots arrive in the summer. Any leftovers are an instant roasted fruit-and-granola breakfast the next day.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000821"><span class="grey"><span class="space1">Serves:</span> 6</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000825"><span class="lato_reg">10 large apricots, halved</span></li>
+<li class="list_hang" id="qui0000826"><span class="lato_reg">30g soft light brown sugar, plus 2 tablespoons</span></li>
+<li class="list_hang" id="qui0000827"><span class="lato_reg">30g softened unsalted butter</span></li>
+<li class="list_hang" id="qui0000828"><span class="lato_reg">30g oats</span></li>
+<li class="list_hang" id="qui0000829"><span class="lato_reg">30g plain flour</span></li>
+<li class="list_hang" id="qui0000830"><span class="lato_reg">30g hazelnuts, roughly chopped</span></li>
+<li class="list_hang" id="qui0000831"><span class="lato_reg">2 sprigs of fresh rosemary, leaves finely chopped</span></li>
+<li class="list_hang" id="qui0000832"><span class="lato_reg">Crème fraîche, Greek yogurt, clotted cream, double cream or ice cream, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000814">Preheat the oven to 180°C fan/200°C/gas 6. Tip the apricots into a roasting tin or baking dish large enough to hold all the fruit in a single layer, then toss with the 2 tablespoons of soft light brown sugar and set aside while you sort out the crumble topping.</p>
+<p class="method" id="qui0000816">Beat the butter and 30g of sugar together until soft, then stir in the oats, flour, roughly chopped hazelnuts and rosemary. Work together with your fingers until you have a rough crumble texture, then scatter this over the apricots.</p>
+<p class="method" id="qui0000818">Transfer to the oven and roast for 25 minutes, until the crumble topping is golden brown and the apricots are cooked (they should yield when you prod them with a fork).</p>
+<p class="method" id="qui0000820">Serve hot, with any of the suggested accompaniments. Cold clotted cream is particularly nice, or Greek yogurt for breakfast the next day.</p>
+<p class="method2" id="qui0000833"><span class="note_headpa">TIP:</span> You can easily make this in advance, cool and refrigerate it, then warm it through in the oven for 10–15 minutes or so in an oven preheated to 150°C fan/170°C/gas 3 before serving.</p>
+</section>
+<figure class="image_full_caption" id="img_203"><span epub:type="pagebreak" id="pg203"/><img alt="ROASTED APRICOTS WITH A ROSEMARY & HAZELNUT CRUMBLE" id="qui0001011" src="../images/p203.jpg"/>
+<figcaption>ROASTED APRICOTS WITH A ROSEMARY & HAZELNUT CRUMBLE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000834"><span epub:type="pagebreak" id="pg204"/>CINNAMON CHERRY CLAFOUTIS</h2>
+<hr class="border7"/>
+<p class="intro_text" id="qui0000835">Clafoutis is the perfect dish to finish a dinner party – lighter than a cake, more interesting than a crème caramel – think of it as a smooth, baked, cherry-flecked custard. Traditionally a clafoutis is flavoured with vanilla, but I prefer cinnamon, not least because you can then add a crisp, non-canonical cinnamon-sugar topping. It’s very good served with extra-thick double cream or caramel ice cream. (Do make sure to use full-fat milk in the recipe, it makes all the difference.)</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000843"><span class="grey"><span class="space1">Serves:</span> 8</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000847"><span class="lato_reg">650g cherries, washed, stalks removed (think about using frozen out of season)</span></li>
+<li class="list_hang" id="qui0000848"><span class="lato_reg">90g caster sugar</span></li>
+<li class="list_hang" id="qui0000849"><span class="lato_reg">25g unsalted butter, melted, plus a bit more for the dish</span></li>
+<li class="list_hang" id="qui0000850"><span class="lato_reg">2 large free-range eggs</span></li>
+<li class="list_hang" id="qui0000851"><span class="lato_reg">75g plain flour</span></li>
+<li class="list_hang" id="qui0000852"><span class="lato_reg">1 teaspoon ground cinnamon</span></li>
+<li class="list_hang" id="qui0000853"><span class="lato_reg">300ml full-fat milk</span></li>
+<li class="list_hang" id="qui0000854"><span class="lato_reg">1 lemon, zest only</span></li>
+<li class="list_hang" id="qui0000855"><span class="lato_reg">20g demerara sugar</span></li>
+<li class="list_hang" id="qui0000856"><span class="lato_reg">1 tablespoon icing sugar</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000836">Preheat the oven to 180°C fan/200°C/gas 6. You’ll need a roasting tin or ceramic baking dish (round, oval, doesn’t matter) just large enough to hold all the cherries in a single layer. Check, remove the cherries, butter the dish, then return the cherries to it.</p>
+<p class="method" id="qui0000838">Mix the caster sugar with the melted butter in a large bowl until just incorporated, then beat in the eggs. Add the flour and ½ teaspoon of cinnamon, whisk until smooth, then whisk in the milk and lemon zest. Pour this mixture over the cherries, then transfer to the top shelf of the oven and bake for 30 minutes, until the custard is just set and the edges are lightly brown and risen.</p>
+<p class="method" id="qui0000840">Meanwhile, mix the demerara sugar and the rest of the cinnamon together.</p>
+<p class="method" id="qui0000842">Once cooked, scatter the clafoutis with the cinnamon sugar, then let it cool for a good half an hour before serving warm. Sift over the icing sugar and serve with ice cream, crème fraîche or extra-thick double cream.</p>
+<p class="method2" id="qui0000859"><span class="note_headpa">NOTE:</span> Some recipes for clafoutis call for the stones to be removed, but this is both time-consuming and unnecessary, as they add flavour as it cooks. Just warn your guests that there are stones in ‘because it’s authentic’ and they can neatly line them up on the sides of their plates.</p>
+</section>
+<figure class="image_full_caption" id="img_205"><span epub:type="pagebreak" id="pg205"/><img alt="CINNAMON CHERRY CLAFOUTIS" id="qui0001012" src="../images/p205.jpg"/>
+<figcaption>CINNAMON CHERRY CLAFOUTIS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000861"><span epub:type="pagebreak" id="pg206"/>PECAN CHOCOLATE CHIP BANANA BREAD</h2>
+<h3 class="vegetarian_head" id="qui0000860"><span class="color_pa">VEGAN</span></h3>
+<hr class="border7_hr"/>
+<p class="intro_text" id="qui0000863">This is one of the nicest versions of banana bread I’ve ever had and it’s perfect for vegans, or if you need an emergency bake and are all out of eggs and butter. Credit goes to my friend Alex, who brainstormed this dessert chapter with me at work and very sensibly suggested that I include a banana bread (and the one <a href="#img_207">here</a> was made by her for this book’s photo shoot too). Hands down one of my favourite cakes.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000871"><span class="grey"><span class="space1">Serves:</span> 8-10</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000875"><span class="lato_reg">3 ripe-to-overripe bananas, mashed (about 300g when peeled)</span></li>
+<li class="list_hang" id="qui0000877"><span class="lato_reg">75ml olive oil</span></li>
+<li class="list_hang" id="qui0000878"><span class="lato_reg">80g soft dark brown sugar</span></li>
+<li class="list_hang"><span class="lato_reg">2 clementines, zest and juice</span></li>
+<li class="list_hang" id="qui0000880"><span class="lato_reg">250g self-raising flour</span></li>
+<li class="list_hang" id="qui0000881"><span class="lato_reg">2 teaspoons baking powder</span></li>
+<li class="list_hang" id="qui0000882"><span class="lato_reg">100g vegan dark chocolate (70% cocoa solids minimum) cut into small chunks</span></li>
+<li class="list_hang" id="qui0000883"><span class="lato_reg">100g pecan nuts, roughly broken</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000864">Preheat the oven to 160°C fan/180°C/gas 4, and line a medium roasting tin or baking dish with non-stick baking or greaseproof paper.</p>
+<p class="method" id="qui0000866">Whisk the mashed bananas with the olive oil, sugar and clementine zest and juice until fairly smooth, then stir in the flour and baking powder. When they just start to combine, stir through three-quarters of both the dark chocolate and the pecan nuts.</p>
+<p class="method" id="qui0000868">Smooth the batter into the prepared tin (don’t worry, it should look pretty doughy), then scatter with the remaining dark chocolate and nuts. Transfer to the oven and bake for 20 minutes, until well risen and a cake tester or skewer inserted in a non-chocolatey area comes out clean.</p>
+<p class="method" id="qui0000870">Let it cool in the tin for 5 minutes before transferring to a wire rack. This is best eaten warm, but will keep in an airtight tin for a two or three days.</p>
+<p class="method2" id="qui0000884"><span class="note_headpa">NOTE:</span> If you don’t already have a preferred vegan dark chocolate, many good-quality dark chocolate bars with 70% or higher cocoa solids are vegan as they don’t contain any milk – just check the label if unsure.</p>
+</section>
+<figure class="image_full_caption" id="img_207"><span epub:type="pagebreak" id="pg207"/><img alt="PECAN CHOCOLATE CHIP BANANA BREAD" id="qui0001013" src="../images/p207.jpg"/>
+<figcaption>PECAN CHOCOLATE CHIP BANANA BREAD</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000885"><span epub:type="pagebreak" id="pg208"/>GINGERBREAD PEARS</h2>
+<hr class="border7"/>
+<p class="intro_text" id="qui0000886">I love ginger, so this recipe incorporates three kinds: ground, fresh and stem. Despite that, it’s a very light gingerbread, which works perfectly with the sunbathing penguin-style baked pears. Serve cold for an afternoon snack, or warm to finish off an autumnal dinner with thick double cream or crème fraîche.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000894"><span class="grey"><span class="space1">Serves:</span> 8</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000898"><span class="lato_reg">60g unsalted butter, plus more for the tin</span></li>
+<li class="list_hang" id="qui0000899"><span class="lato_reg">125g dark brown sugar, plus a few extra pinches</span></li>
+<li class="list_hang" id="qui0000900"><span class="lato_reg">2½ cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0000901"><span class="lato_reg">1 free-range egg</span></li>
+<li class="list_hang" id="qui0000902"><span class="lato_reg">100ml milk</span></li>
+<li class="list_hang" id="qui0000903"><span class="lato_reg">115g self-raising flour</span></li>
+<li class="list_hang" id="qui0000904"><span class="lato_reg">1 teaspoon ground ginger</span></li>
+<li class="list_hang" id="qui0000905"><span class="lato_reg">3 cardamom pods, seeds ground, pods discarded</span></li>
+<li class="list_hang" id="qui0000906"><span class="lato_reg">½ teaspoon baking powder</span></li>
+<li class="list_hang" id="qui0000907"><span class="lato_reg">4 slim pears, halved</span></li>
+<li class="list_hang" id="qui0000908"><span class="lato_reg">1 ball of stem ginger in syrup, roughly chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000887">Preheat the oven to 160°C fan/180°C/gas 4 and line and butter a 28 × 22cm roasting or baking tin with non-stick or greaseproof paper.</p>
+<p class="method" id="qui0000889">Beat the butter and sugar together until smooth, then whisk in the fresh ginger, egg and milk. Stir in the flour, ground ginger, ground cardamom and baking powder and mix briefly until combined.</p>
+<p class="method" id="qui0000891">Tip the gingerbread batter into the lined tin, then arrange the halved pears across the cake as shown <a href="#img_209">here</a>. Scatter a pinch of dark brown sugar and a few bits of chopped stem ginger over each pear, then transfer to the oven and bake for 25–30 minutes, until the cake is risen and firm to the touch.</p>
+<p class="method" id="qui0000893">Let the cake cool down in the tin for 5 minutes before transferring it, with its paper, to a wire rack to cool a little. Serve the gingerbread warm or at room temperature.</p>
+<p class="method2" id="qui0000909"><span class="note_headpa">NOTE:</span> As it has fresh fruit in it, you’ll have to store any leftover gingerbread in the fridge. Warm slices through briefly in the oven or microwave before serving.</p>
+</section>
+<figure class="image_full_caption" id="img_209"><span epub:type="pagebreak" id="pg209"/><img alt="GINGERBREAD PEARS" id="qui0001015" src="../images/p209.jpg"/>
+<figcaption>GINGERBREAD PEARS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000910"><span epub:type="pagebreak" id="pg212"/>APPLE CRUMBLE CAKE</h2>
+<hr class="border7"/>
+<p class="intro_text" id="qui0000911">I feel like a slice of this cake would work at any time of day. Hot out of the oven, it’d also do nicely as pudding on an autumnal evening, with a bowl of crème fraîche on the side.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000921"><span class="grey"><span class="space1">Serves:</span> 8</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<h5 class="ingred_head1" id="qui0000925"><span class="lato_reg">FOR THE CAKE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000926"><span class="lato_reg">2 apples, cored and finely sliced</span></li>
+<li class="list_hang" id="qui0000927"><span class="lato_reg">½ a lemon, juice only</span></li>
+<li class="list_hang"><span class="lato_reg">225g softened unsalted butter, plus more for the tin</span></li>
+<li class="list_hang" id="qui0000929"><span class="lato_reg">225g soft light brown sugar</span></li>
+<li class="list_hang" id="qui0000930"><span class="lato_reg">4 free-range eggs</span></li>
+<li class="list_hang" id="qui0000931"><span class="lato_reg">225g self-raising flour</span></li>
+<li class="list_hang" id="qui0000932"><span class="lato_reg">½ teaspoon baking powder</span></li>
+<li class="list_hang" id="qui0000933"><span class="lato_reg">1 teaspoon ground allspice</span></li>
+<li class="list_hang" id="qui0000934"><span class="lato_reg">1 heaped teaspoon ground cinnamon</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000936"><span class="lato_reg">FOR THE CRUMBLE TOPPING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000937"><span class="lato_reg">25g demerara sugar (use soft light brown sugar if you don’t already have or won’t regularly use demerara)</span></li>
+<li class="list_hang" id="qui0000938"><span class="lato_reg">25g softened unsalted butter</span></li>
+<li class="list_hang" id="qui0000939"><span class="lato_reg">25g plain flour</span></li>
+<li class="list_hang" id="qui0000940"><span class="lato_reg">25g oats</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000912">Preheat the oven to 180°C fan/200°C/gas 6, and line and butter a 30 × 37cm roasting or baking tin with non-stick or greaseproof paper. Slice the apples and dress them with a little lemon juice to stop them going brown.</p>
+<p class="method" id="qui0000914">Beat the butter and sugar together until smooth, then whisk in the eggs, one by one. Gently stir in the flour, baking powder and spices until just combined.</p>
+<p class="method" id="qui0000916">Transfer the cake batter into the lined tin, and top with the sliced apples in a design of your choice. I like to make them slightly overlapping, as <a href="#img_213">here</a>.</p>
+<p class="method" id="qui0000918">Beat the demerara sugar and butter together, then stir in the flour and oats and work with your fingertips into a rough crumble. Scatter this over the cake, then transfer to the oven and bake for 30 minutes, until the topping is golden brown and a skewer inserted into the cake comes out clean.</p>
+<p class="method" id="qui0000920">Let the cake cool in the tin for 5 minutes before lifting it out with its paper on to a wire rack to cool down. Serve warm with crème fraîche, or at room temperature.</p>
+</section>
+<figure class="image_full" id="img_210"><span epub:type="pagebreak" id="pg210"/><span epub:type="pagebreak" id="pg211"/><img alt="" id="qui0001016a" src="../images/p210.jpg"/></figure>
+<figure class="image_full_caption" id="img_213"><span epub:type="pagebreak" id="pg213"/><img alt="APPLE CRUMBLE CAKE" id="qui0001016" src="../images/p213.jpg"/>
+<figcaption>APPLE CRUMBLE CAKE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000942"><span epub:type="pagebreak" id="pg214"/>CARAMELISED BANANA & THYME TARTE TATIN</h2>
+<h3 class="vegetarian_head" id="qui0000941"><span class="color_pa">VEGAN</span></h3>
+<hr class="border7_hr"/>
+<p class="intro_text" id="qui0000943">I would always suggest that you keep an emergency roll of puff pastry in the fridge and, if you do, this incredibly quick four-ingredient dessert is just the thing to serve if you need a pudding in a hurry. The caramelised bananas work beautifully with the thyme. Serve with a scoop of vegan vanilla or coconut ice cream.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000949"><span class="grey"><span class="space1">Serves:</span> 6 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000953"><span class="lato_reg">1 × 320g ready-rolled vegan puff pastry sheet</span></li>
+<li class="list_hang" id="qui0000954"><span class="lato_reg">70g dark brown sugar</span></li>
+<li class="list_hang" id="qui0000955"><span class="lato_reg">3–5<a href="#ch07-1" id="ch07_1">*</a> just-ripe to underripe bananas, sliced into ½ cm coins</span></li>
+<li class="list_hang" id="qui0000956"><span class="lato_reg">5–6 sprigs of fresh lemon thyme</span></li>
+<li class="list_hang" id="qui0000957"><span class="lato_reg">Vegan vanilla or coconut ice cream, to serve</span></li>
+<li class="list_hang2" id="qui0000958"><a href="#ch07_1" id="ch07-1">*</a> The number you’ll need will depend on the size of the bananas – buy 5, and eat the others if you don’t need them for the tart.</li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000944">Preheat the oven to 180°C fan/200°C/gas 6. Lay the pastry in a roasting tin (you can leave it on the baking paper that it comes wrapped in), ideally one just the right size for the pastry to start coming up the sides of the tin. Prick the base all over with a fork, then scatter over half the brown sugar, leaving a 1cm border around the edges.</p>
+<p class="method" id="qui0000946">Arrange the sliced banana coins on top as close together as you can (they’ll shrink on cooking), then scatter thickly with the remaining dark brown sugar and the sprigs of lemon thyme.</p>
+<p class="method" id="qui0000948">Transfer the tart to the oven and bake for 25 minutes, until the pastry is crisp and golden brown. Don’t panic if the tart has risen in the middle, just prod it with a fork until it subsides, then gently tip the tin from side to side so the caramel is evenly distributed. Let it cool down for 10 minutes – it’ll help set the caramel for a crisp base – then serve with vegan ice cream on the side.</p>
+</section>
+<figure class="image_full_caption" id="img_215"><span epub:type="pagebreak" id="pg215"/><img alt="CARAMELISED BANANA & THYME TARTE TATIN" id="qui0001017" src="../images/p215.jpg"/>
+<figcaption>CARAMELISED BANANA & THYME TARTE TATIN</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000959"><span epub:type="pagebreak" id="pg216"/>COFFEE & BAILEYS CAKE</h2>
+<hr class="border7"/>
+<p class="intro_text" id="qui0000960">Coffee with Baileys was my late godmother Mamie’s favourite drink and was invariably offered to me on visits, though once she drew into her nineties, I’d head into the kitchen to make it for us instead. I reckon she’d have approved of this wonderfully light coffee cake, spiked with Baileys and perfect for an afternoon chat.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000968"><span class="grey"><span class="space1">Serves:</span> 10</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000972"><span class="lato_reg">175g unsalted butter, plus more for the tin</span></li>
+<li class="list_hang" id="qui0000973"><span class="lato_reg">160g soft light brown sugar</span></li>
+<li class="list_hang" id="qui0000974"><span class="lato_reg">3 free-range eggs</span></li>
+<li class="list_hang" id="qui0000975"><span class="lato_reg">175g self-raising flour</span></li>
+<li class="list_hang" id="qui0000976"><span class="lato_reg">½ teaspoon baking powder</span></li>
+<li class="list_hang" id="qui0000977"><span class="lato_reg">2 teaspoons good instant coffee (I like Nescafé Azera)</span></li>
+<li class="list_hang" id="qui0000978"><span class="lato_reg">25ml boiling water</span></li>
+<li class="list_hang" id="qui0000979"><span class="lato_reg">50ml Baileys</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000981"><span class="lato_reg">FOR THE ICING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000982"><span class="lato_reg">75g icing sugar</span></li>
+<li class="list_hang" id="qui0000983"><span class="lato_reg">30ml Baileys</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000961">Preheat the oven to 160°C fan/180°C/gas 4 and line and butter a 28 × 22cm roasting or baking tin, with non-stick baking or greaseproof paper.</p>
+<p class="method" id="qui0000963">Beat the butter and sugar together until smooth, then whisk in the eggs, one by one. Stir in the flour and baking powder, then make up the coffee with the boiling water and stir in the Baileys. Tip this into the cake batter and gently stir until the mixture is smooth.</p>
+<p class="method" id="qui0000965">Transfer the cake batter into the lined tin, then bake for 25 minutes until the cake is risen, firm to the touch and a skewer inserted comes out clean. Let it cool in the tin for 5 minutes before gently lifting it out, with its paper, to cool.</p>
+<p class="method" id="qui0000967">Once the cake is cool, mix the icing sugar and Baileys together to make a thin, pourable icing. Drizzle it over the cake and let the icing set before serving.</p>
+<p class="method2" id="qui0000984"><span class="note_headpa">NOTE:</span> For Mamie’s coffee, take 2 mugs of full-fat milk and heat in the microwave for 3 minutes. Carefully remove, then stir 2 teaspoons of good coffee powder into each mug. Add a splash of Baileys, stir, then serve. It will be too hot to drink for quite a while, so there’s lots of time to have a nice chat with your coffee-companion in the meantime.</p>
+</section>
+<figure class="image_full_caption" id="img_217"><span epub:type="pagebreak" id="pg217"/><img alt="COFFEE & BAILEYS CAKE" id="qui0001018" src="../images/p217.jpg"/>
+<figcaption>COFFEE & BAILEYS CAKE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000985"><span epub:type="pagebreak" id="pg218"/>A NOTE ON PLATING</h2>
+<hr class="border7"/>
+<p class="body_text" id="qui0000986">The beauty of roasting tin dinners that they’re oven-to-table dishes, where everyone piles in and helps themselves. However, if you’re doing dishes from the Date Night chapter or the starters from Feed a Crowd, you may wish to ‘plate up’ before taking your dishes through to the table (though this is of course by no means necessary).</p>
+<p class="body_text" id="qui0000987">You could write a book on exactly why some plates are aesthetically pleasing and some aren’t (and incidentally, my friend and fellow food stylist Frankie Unsworth has done just that – <em>The New Art of Cooking</em> – which I’d recommend to anyone interested in making food look as delicious as it tastes).</p>
+<p class="body_text" id="qui0000988">So, I have scattered examples of how I would plate up a dish attractively though the book and would limit my advice to the following:</p>
+<h3 class="sub_head" id="qui0000989">ODD NUMBERS</h3>
+<p class="body_text1" id="qui0000990">Three or five things on a plate look better than two or four. For example, the roasted fig salad on <a href="chapter003.xhtml#qui0002399">page 86</a> or the nectarine and goat’s cheese salad on <a href="chapter005.xhtml#qui0000033">page 130</a> work beautifully as dinner party starters and will look best if you put an odd amount of fruit on the plate.</p>
+<h3 class="sub_head" id="qui0000991">ASYMMETRY</h3>
+<p class="body_text1" id="qui0000992">Food looks nice off centre on plates, you don’t have to arrange everything in the middle. For example, if I was plating the pistachio crusted lamb (<a href="chapter004.xhtml#qui0002741">page 112</a>) or the pomegranate duck (<a href="chapter004.xhtml#qui0002803">page 116</a>), I would put a pile of the vegetables or grains slightly off-centre in the middle of the plate and then lay the slices of lamb or duck on the other side.</p>
+<h3 class="sub_head" id="qui0000993">LEAVES AND HERBS</h3>
+<p class="body_text1" id="qui0000994">Keep them in the fridge and dress with your oil and citrus dressing just before plating up, so they don’t wilt. If you’re putting something like chopped mint leaves through a dish, like the pomegranate duck (see <a href="chapter004.xhtml#qui0002803">page 116</a>), consider pinching out the little mint tips to scatter over the dish just before serving.</p>
+<figure class="image_full" id="img_219"><span epub:type="pagebreak" id="pg219"/><img alt="" id="qui0001020a" src="../images/p219.jpg"/></figure>
+<figure class="image_full" id="img_220"><span epub:type="pagebreak" id="pg220"/><img alt="" id="qui0001020" src="../images/p220.jpg"/></figure>
+<h3 class="sub_head" id="qui0000995">GARNISHES</h3>
+<p class="body_text1" id="qui0000996">If there are good-looking elements in a dish that you’d usually stir <span epub:type="pagebreak" id="pg221"/>through (like pomegranate seeds, chopped nuts, chopped herbs), reserve a pinch of each to scatter over your plate just before serving. Also, freshly ground black pepper magically brings a plate together. (Don’t be too enthusiastic with this on date night.)</p>
+<h3 class="sub_head" id="qui0000999">WARM PLATES</h3>
+<p class="body_text1" id="qui0001000">Visually, these make no difference. But I dislike hot food on cold plates as much as everyone else hates burning their hands on too-hot plates. The answer? Run your plates under a hot tap to get the chill off before drying and plating up.</p>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
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+<section epub:type="copyright-page" id="sec-copyright001">
+<p class="leftalign_content" style="margin-bottom: 1.5em"><span epub:type="pagebreak" id="pg240"/>This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorized distribution or use of this text may be a direct infringement of the author’s and publisher’s rights and those responsible may be liable in law accordingly.</p>
+<p>VINTAGE<br/>20 Vauxhall Bridge Road,<br/>London SW1V 2SA</p>
+<p>Vintage is part of the Penguin Random House group of companies whose addresses can be found at <a class="no_wrap" href="http://global.penguinrandomhouse.com">global.penguinrandomhouse.com</a>.</p>
+<figure class="copyright_logo"><img alt="Penguin Random House UK" src="prh_core_assets/images/prh_uk_logo.jpg"/></figure>
+<p>Text copyright © Rukmini Iyer 2019</p>
+<p>Rukmini Iyer has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988</p>
+<p>First published by Square Peg in 2019</p>
+<p><a href="http://www.penguin.co.uk/vintage">penguin.co.uk/vintage</a></p>
+<p>A CIP catalogue record for this book is available from the British Library</p>
+<p>Patterned paper background designs for photographs were granted with kind permission as follows: <br/><a href="chapter001.xhtml#img_27">Pages 27</a>, <a href="chapter003.xhtml#img_87">87</a>, <a href="chapter004.xhtml#img_119">119</a>, <a href="chapter005.xhtml#img_131">131</a>, <a href="chapter005.xhtml#img_159">159</a>, <a href="chapter007.xhtml#img_199">199</a>, <a href="chapter007.xhtml#img_213">213</a>, <a href="chapter007.xhtml#img_215">215</a>: BungalowDK © <br/><a href="introduction.xhtml#img_9">Pages 9</a>, <a href="chapter002.xhtml#img_53">53</a>, <a href="chapter002.xhtml#img_61">61</a>, <a href="chapter004.xhtml#img_105">105</a>, <a href="chapter005.xhtml#img_135">135</a>, <a href="chapter005.xhtml#img_139">139</a>, <a href="chapter006.xhtml#img_173">173</a>, <a href="chapter006.xhtml#img_187">187</a>, <a href="chapter007.xhtml#img_217">217</a>: Cambridge Imprint © <br/><a href="introduction.xhtml#img_13">Pages 13</a>, <a href="preface002.xhtml#img_14">14</a>, <a href="chapter001.xhtml#img_35">35</a>, <a href="chapter003.xhtml#img_93">93</a>, <a href="chapter005.xhtml#img_147">147</a>, <a href="chapter006.xhtml#img_179">179</a>: Esme Winter ©</p>
+<p>ISBN 9781473565791</p>
+<p>Design & prop styling by Pene Parker<br/>Photography by David Loftus<br/>Food styling by Rukmini Iyer<br/>Food styling assistant Alex Dorgan</p>
+</section>
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+<head>
+<title>Cover</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="UTF-8"/>
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+<body epub:type="cover">
+<figure class="cover_image" id="lov0001272"><img alt="The Quick Roasting Tin" id="lov0001273" src="../images/cover.jpg"/></figure>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
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+<head>
+<title>Dedication</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
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+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="dedication" id="sec-dedication001">
+<figure class="image_full" id="img_2"><span epub:type="pagebreak" id="pg2"/><img alt="For Mamie, 1924–2018" id="qui0001580" src="../images/p002.jpg"/></figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
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+<head>
+<title>Index</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
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+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="index" id="sec-index_001">
+<figure class="image_full" id="img_222"><span epub:type="pagebreak" id="pg222"/><img alt="" id="qui0001524" src="../images/p222.jpg"/></figure>
+<figure class="image_full" id="img_223"><span epub:type="pagebreak" id="pg223"/><img alt="Index" id="qui0001524a" src="../images/p223.jpg"/></figure>
+<figure class="image_full" id="img_224"><span epub:type="pagebreak" id="pg224"/><img alt="" id="qui0001525" src="../images/p224.jpg"/></figure>
+<p class="body_text" id="qui0001025a"><em>The page references in this index correspond to the print edition from which this ebook was created, and clicking on them will take you to the the location in the ebook where the equivalent print page would begin. To find a specific word or phrase from the index, please use the search feature of your ebook reader.</em></p>
+<p class="index2" id="qui0001025"><span epub:type="pagebreak" id="pg225"/>All-in-one nigella-spiced whole tomato dhal <a href="chapter002.xhtml#pg70">70</a></p>
+<p class="index1" id="qui0001026">All-in-one thai fish pie <a href="chapter001.xhtml#pg26">26</a></p>
+<p class="index1" id="qui0001027">Almonds: roasted nectarines with goat’s cheese, almonds, watercress & croutons <a href="chapter005.xhtml#pg130">130</a></p>
+<p class="index1" id="qui0001028">Apples</p>
+<p class="index3" id="qui0001029">Apple crumble cake <a href="chapter007.xhtml#pg212">212</a></p>
+<p class="index3" id="qui0001030">Sichuan peppered pork chops with apples & cabbage <a href="chapter005.xhtml#pg140">140</a></p>
+<p class="index1" id="qui0001031">Apricots, roasted with a rosemary & hazelnut crumble <a href="chapter007.xhtml#pg202">202</a></p>
+<p class="index1" id="qui0001032">Artichokes</p>
+<p class="index3" id="qui0001033">Cherry tomato, leek & artichoke bake with feta cheese <a href="chapter001.xhtml#pg40">40</a></p>
+<p class="index3" id="qui0001034">Giant cous cous with chorizo, artichokes, spinach & lemon <a href="chapter003.xhtml#pg88">88</a></p>
+<p class="index3" id="qui0001035">Mini artichoke tarts with mushrooms & dill <a href="chapter003.xhtml#pg92">92</a></p>
+<p class="index3" id="qui0001036">Rosemary & garlic roasted lamb with artichokes & olives <a href="chapter005.xhtml#pg134">134</a></p>
+<p class="index1" id="qui0001037">Asparagus</p>
+<p class="index3" id="qui0001038">Asparagus, pomegranate & pine nut tarts <a href="chapter004.xhtml#pg124">124</a></p>
+<p class="index3" id="qui0001039">Baked eggs with asparagus soldiers <a href="chapter006.xhtml#pg172">172</a></p>
+<p class="index3" id="qui0001040">Breakfast tart with pancetta, eggs & asparagus <a href="chapter006.xhtml#pg168">168</a></p>
+<p class="index3" id="qui0001041">Sticky soy & honey roasted salmon with asparagus & sugar snap peas <a href="chapter001.xhtml#pg22">22</a></p>
+<p class="index1" id="qui0001042">Aubergines</p>
+<p class="index3" id="qui0001043">Cinnamon-spiced aubergines with feta cheese, olives & herbed bulgur wheat <a href="chapter003.xhtml#pg78">78</a></p>
+<p class="index3" id="qui0001044">Roasted aubergine, courgette & macaroni bake <a href="chapter002.xhtml#pg72">72</a></p>
+<p class="index3" id="qui0001045">Roasted halloumi with aubergines, tomatoes & pine nuts <a href="chapter005.xhtml#pg144">144</a></p>
+<p class="index3" id="qui0001046">Spiced roast chicken with peppers, aubergine & onion <a href="chapter005.xhtml#pg158">158</a></p>
+<p class="index3" id="qui0001047">Thyme roasted ricotta with vine tomatoes, baby aubergines & red onion <a href="chapter004.xhtml#pg104">104</a></p>
+<p class="index1" id="qui0001048">Avocado</p>
+<p class="index3" id="qui0001049">Charred tenderstem with black beans, avocado & peanuts <a href="chapter005.xhtml#pg152">152</a></p>
+<p class="index3" id="qui0001050">Roasted halloumi & bulgur wheat salad with avocado, mango & coriander <a href="chapter003.xhtml#pg98">98</a></p>
+<p class="index_top" id="qui0001052">Bacon: roasted broccoli & bacon conchiglie bake with lemon crème fraîche <a href="chapter002.xhtml#pg62">62</a></p>
+<p class="index1" id="qui0001053">Baileys & coffee cake <a href="chapter007.xhtml#pg216">216</a></p>
+<p class="index1" id="qui0001054">Baked eggs with asparagus soldiers <a href="chapter006.xhtml#pg172">172</a></p>
+<p class="index1" id="qui0001055">Baked feta cheese with figs, pine nuts & basil <a href="chapter005.xhtml#pg132">132</a></p>
+<p class="index1" id="qui0001056">Baked gnocchi with crispy ham hock & peas <a href="chapter002.xhtml#pg50">50</a></p>
+<p class="index1" id="qui0001057">Bananas</p>
+<p class="index3" id="qui0001058">Caramelised banana & thyme tarte tatin <a href="chapter007.xhtml#pg214">214</a></p>
+<p class="index3" id="qui0001059">Pecan chocolate chip banana bread <a href="chapter007.xhtml#pg206">206</a></p>
+<p class="index1" id="qui0001060">Basil: baked feta cheese with figs, pine nuts & basil <a href="chapter005.xhtml#pg132">132</a></p>
+<p class="index1" id="qui0001061">Beans</p>
+<p class="index3" id="qui0001062">Charred tenderstem with black beans, avocado & peanuts <a href="chapter005.xhtml#pg152">152</a></p>
+<p class="index3" id="qui0001063">Crispy baked cod with herby broccoli, Peas & beans <a href="chapter002.xhtml#pg54">54</a></p>
+<p class="index3" id="qui0001065">Pistachio crusted lamb with roasted herbed veg <a href="chapter004.xhtml#pg112">112</a></p>
+<p class="index3" id="qui0001066">Rosemary & garlic roasted lamb with artichokes & olives <a href="chapter005.xhtml#pg134">134</a></p>
+<p class="index3" id="qui0001067">Scandi-style meatballs with fennel, beetroot & dill <a href="chapter006.xhtml#pg178">178</a></p>
+<p class="index1" id="qui0001071"><span epub:type="pagebreak" id="pg226"/>Beef</p>
+<p class="index3" id="qui0001072">Chilli peanut beef with red peppers, sweetcorn & spring onions <a href="chapter001.xhtml#pg36">36</a></p>
+<p class="index3" id="qui0001073">Quick meatball pizza with cherry tomatoes & mozzarella <a href="chapter002.xhtml#pg58">58</a></p>
+<p class="index1" id="qui0001074">Beetroot</p>
+<p class="index3" id="qui0001075">Beetroot & leek gratin with goat’s cheese & hazelnuts <a href="chapter006.xhtml#pg184">184</a></p>
+<p class="index3" id="qui0001076">Beetroot orzotto with soured cream, pine nuts & dill <a href="chapter001.xhtml#pg34">34</a></p>
+<p class="index3" id="qui0001077">Scandi-style meatballs with fennel, beetroot & dill <a href="chapter006.xhtml#pg178">178</a></p>
+<p class="index1" id="qui0001078">Berries: breakfast pancake with berries & lemon butter <a href="chapter006.xhtml#pg170">170</a></p>
+<p class="index1" id="qui0001079">Blackberries</p>
+<p class="index3" id="qui0001080">Blackberry & pistachio cake <a href="chapter007.xhtml#pg196">196</a></p>
+<p class="index3" id="qui0001081">Breakfast pancake with berries & lemon butter <a href="chapter006.xhtml#pg170">170</a></p>
+<p class="index1" id="qui0001082">Blueberries: breakfast pancake with berries & lemon butter <a href="chapter006.xhtml#pg170">170</a></p>
+<p class="index1" id="qui0001083">Bread</p>
+<p class="index3" id="qui0001084">Baked eggs with asparagus soldiers <a href="chapter006.xhtml#pg172">172</a></p>
+<p class="index3" id="qui0001085">Crisp cheddar-topped bread cobbler with chilli-spiked greens <a href="chapter006.xhtml#pg176">176</a></p>
+<p class="index3" id="qui0001086">Pecan chocolate chip banana bread <a href="chapter007.xhtml#pg206">206</a></p>
+<p class="index3" id="qui0001087">Roasted nectarines with goat’s cheese, almonds, watercress & croutons <a href="chapter005.xhtml#pg130">130</a></p>
+<p class="index3" id="qui0001088">Tikka-spiced paneer salad with chickpeas, mint & naan croutons <a href="chapter003.xhtml#pg90">90</a></p>
+<p class="index1" id="qui0001089">Breakfast pancake with berries & lemon butter <a href="chapter006.xhtml#pg170">170</a></p>
+<p class="index1" id="qui0001090">Breakfast tart with pancetta, eggs & asparagus <a href="chapter006.xhtml#pg168">168</a></p>
+<p class="index1" id="qui0001091">Broccoli</p>
+<p class="index3" id="qui0001092">All-in-one thai fish pie <a href="chapter001.xhtml#pg26">26</a></p>
+<p class="index3" id="qui0001093">Charred tenderstem with black beans, avocado & peanuts <a href="chapter005.xhtml#pg152">152</a></p>
+<p class="index3" id="qui0001094">Crisp cheddar-topped bread cobbler with chilli-spiked greens <a href="chapter006.xhtml#pg176">176</a></p>
+<p class="index3" id="qui0001095">Crispy baked cod with herby broccoli, peas & beans <a href="chapter002.xhtml#pg54">54</a></p>
+<p class="index3" id="qui0001096">Quick cook broccoli, gruyère & parma ham quiche <a href="chapter003.xhtml#pg80">80</a></p>
+<p class="index3" id="qui0001098">Roasted broccoli & bacon conchiglie bake with lemon crème fraîche <a href="chapter002.xhtml#pg62">62</a></p>
+<p class="index3" id="qui0001099">Sticky soy & honey roasted salmon with asparagus & sugar snap peas <a href="chapter001.xhtml#pg22">22</a></p>
+<p class="index3" id="qui0001100">Summer sausage traybake with long-stem broccoli & cherry tomatoes <a href="chapter002.xhtml#pg56">56</a></p>
+<p class="index1" id="qui0001101">Brownies, salted chocolate peanut <a href="chapter007.xhtml#pg200">200</a></p>
+<p class="index1" id="qui0001102">Bulgur wheat</p>
+<p class="index3" id="qui0001103">Cinnamon-spiced aubergines with feta cheese, olives & herbed bulgur wheat <a href="chapter003.xhtml#pg78">78</a></p>
+<p class="index3" id="qui0001104">Pomegranate duck with walnuts & rainbow tabbouleh <a href="chapter004.xhtml#pg116">116</a></p>
+<p class="index3" id="qui0001105">Roasted halloumi & bulgur wheat salad with avocado, mango & coriander <a href="chapter003.xhtml#pg98">98</a></p>
+<p class="index3" id="qui0001106">Sesame & thyme roasted cauliflower pilaf with feta cheese & watercress <a href="chapter005.xhtml#pg138">138</a></p>
+<p class="index1" id="qui0001107">Butternut squash: honey roast butternut squash salad with chickpeas, goat’s cheese & rocket <a href="chapter003.xhtml#pg94">94</a></p>
+<p class="index_top" id="qui0001109">Cabbage</p>
+<p class="index3" id="qui0001110">Crisp cheddar-topped bread cobbler with chilli-spiked greens <a href="chapter006.xhtml#pg176">176</a></p>
+<p class="index3" id="qui0001111">Sichuan peppered pork chops with apples & cabbage <a href="chapter005.xhtml#pg140">140</a></p>
+<p class="index1" id="qui0001112">Cakes</p>
+<p class="index3" id="qui0001113">Apple crumble cake <a href="chapter007.xhtml#pg212">212</a></p>
+<p class="index3" id="qui0001114">Blackberry & pistachio cake <a href="chapter007.xhtml#pg196">196</a></p>
+<p class="index3" id="qui0001115">Coffee & baileys cake <a href="chapter007.xhtml#pg216">216</a></p>
+<p class="index3" id="qui0001116">Gingerbread pears <a href="chapter007.xhtml#pg208">208</a></p>
+<p class="index3" id="qui0001117">Pecan chocolate chip banana bread <a href="chapter007.xhtml#pg206">206</a></p>
+<p class="index3" id="qui0001118">Pomegranate yogurt cake <a href="chapter007.xhtml#pg198">198</a></p>
+<p class="index3" id="qui0001119">Salted chocolate peanut brownies <a href="chapter007.xhtml#pg200">200</a></p>
+<p class="index1" id="qui0001120">Caramelised banana & thyme tarte tatin <a href="chapter007.xhtml#pg214">214</a></p>
+<p class="index1" id="qui0001121">Carrots: pistachio crusted lamb with roasted herbed veg <a href="chapter004.xhtml#pg112">112</a></p>
+<p class="index1" id="qui0001122">Cauliflower</p>
+<p class="index3" id="qui0001123">Quick cook cauliflower cheese with crème fraîche, mustard & kale <a href="chapter002.xhtml#pg68">68</a></p>
+<p class="index3" id="qui0001124">Quick cook cauliflower curry with peas & spinach <a href="chapter001.xhtml#pg42">42</a></p>
+<p class="index3" id="qui0001125">Sesame & thyme roasted cauliflower pilaf with feta cheese & watercress <a href="chapter005.xhtml#pg138">138</a></p>
+<p class="index3" id="qui0001126">Spiced lamb meatballs with sumac roasted cauliflower & pomegranate <a href="chapter005.xhtml#pg150">150</a></p>
+<p class="index1" id="qui0001127"><span epub:type="pagebreak" id="pg227"/>Chard: crispy baked gnocchi with leeks, rainbow chard & cream <a href="chapter001.xhtml#pg44">44</a></p>
+<p class="index3" id="qui0001128">Charred tenderstem with black beans, avocado & peanuts <a href="chapter005.xhtml#pg152">152</a></p>
+<p class="index1" id="qui0001129">Cheddar</p>
+<p class="index3" id="qui0001130">Crisp cheddar-topped bread cobbler with chilli-spiked greens <a href="chapter006.xhtml#pg176">176</a></p>
+<p class="index3" id="qui0001131">Crispy thyme roasted leek & mushroom pasta bake <a href="chapter001.xhtml#pg24">24</a></p>
+<p class="index3" id="qui0001132">Quick cook cauliflower cheese with crème fraîche, mustard & kale <a href="chapter002.xhtml#pg68">68</a></p>
+<p class="index1" id="qui0001133">Cheese</p>
+<p class="index3" id="qui0001134">Beetroot & leek gratin with goat’s cheese & hazelnuts <a href="chapter006.xhtml#pg184">184</a></p>
+<p class="index3" id="qui0001135">Quick cook cauliflower cheese with crème fraîche, mustard & kale <a href="chapter002.xhtml#pg68">68</a></p>
+<p class="index3" id="qui0001136">Roasted aubergine, courgette & macaroni bake <a href="chapter002.xhtml#pg72">72</a></p>
+<p class="index3" id="qui0001137">Scallop, leek & chorizo gratin <a href="chapter004.xhtml#pg108">108</a></p>
+<p class="index3" id="qui0001138"><em>See also</em> <a href="#qui0001129">cheddar</a>; <a href="#qui0001207">dolcelatte</a>; <a href="#qui0001218">feta cheese</a>; <a href="#qui0001245">goat’s cheese</a>; <a href="#qui0001251">gruyère</a>; <a href="#qui0001253">halloumi</a>; <a href="#qui0001315">mozzarella</a>; <a href="#qui0001349">paneer</a>; <a href="#qui0001417">ricotta</a></p>
+<p class="index1" id="qui0001139">Cherries: cinnamon cherry clafoutis <a href="chapter007.xhtml#pg204">204</a></p>
+<p class="index3" id="qui0001140">Cherry tomato, leek & artichoke bake with feta cheese <a href="chapter001.xhtml#pg40">40</a></p>
+<p class="index1" id="qui0001141">Chicken</p>
+<p class="index3" id="qui0001142">One pot peanut chilli chicken with tomato rice <a href="chapter006.xhtml#pg180">180</a></p>
+<p class="index3" id="qui0001143">Quick chicken, leek & chorizo pie <a href="chapter002.xhtml#pg52">52</a></p>
+<p class="index3" id="qui0001144">Roasted fig, chicory & hazelnut lunchbox salad <a href="chapter003.xhtml#pg86">86</a></p>
+<p class="index3" id="qui0001145">Spiced roast chicken with peppers, aubergine & onion <a href="chapter005.xhtml#pg158">158</a></p>
+<p class="index1" id="qui0001146">Chickpeas</p>
+<p class="index3" id="qui0001147">Honey roast butternut squash salad with chickpeas, goat’s cheese & rocket <a href="chapter003.xhtml#pg94">94</a></p>
+<p class="index3" id="qui0001148">Lightly roasted chickpea, halloumi & red onion salad with coriander & giant cous cous <a href="chapter003.xhtml#pg84">84</a></p>
+<p class="index3" id="qui0001149">Tikka-spiced paneer salad with chickpeas, mint & naan croutons <a href="chapter003.xhtml#pg90">90</a></p>
+<p class="index1" id="qui0001150">Chicory: roasted fig, chicory & hazelnut lunchbox salad <a href="chapter003.xhtml#pg86">86</a></p>
+<p class="index1" id="qui0001153">Chillies</p>
+<p class="index3" id="qui0001154">Chilli peanut beef with red peppers, sweetcorn & spring onions <a href="chapter001.xhtml#pg36">36</a></p>
+<p class="index3" id="qui0001155">Crisp cheddar-topped bread cobbler with chilli-spiked greens <a href="chapter006.xhtml#pg176">176</a></p>
+<p class="index3" id="qui0001156">One pot peanut chilli chicken with tomato rice <a href="chapter006.xhtml#pg180">180</a></p>
+<p class="index3" id="qui0001157">Orzo giardiniera: baked orzo with courgette, chilli & lemon <a href="chapter003.xhtml#pg96">96</a></p>
+<p class="index1" id="qui0001158">Chocolate</p>
+<p class="index3" id="qui0001159">Chocolate, sage & sea salt giant cookie <a href="chapter007.xhtml#pg194">194</a></p>
+<p class="index3" id="qui0001160">Pecan chocolate chip banana bread <a href="chapter007.xhtml#pg206">206</a></p>
+<p class="index3" id="qui0001161">Salted chocolate peanut brownies <a href="chapter007.xhtml#pg200">200</a></p>
+<p class="index1" id="qui0001162">Chorizo</p>
+<p class="index3" id="qui0001163">Giant cous cous with chorizo, artichokes, spinach & lemon <a href="chapter003.xhtml#pg88">88</a></p>
+<p class="index3" id="qui0001164">Quick chicken, leek & chorizo pie <a href="chapter002.xhtml#pg52">52</a></p>
+<p class="index3" id="qui0001165">Scallop, leek & chorizo gratin <a href="chapter004.xhtml#pg108">108</a></p>
+<p class="index3" id="qui0001166">Weekend breakfast traybake <a href="chapter006.xhtml#pg174">174</a></p>
+<p class="index1" id="qui0001167">Chutney, quick coriander <a href="chapter005.xhtml#pg156">156</a></p>
+<p class="index1" id="qui0001168">Cinnamon cherry clafoutis <a href="chapter007.xhtml#pg204">204</a></p>
+<p class="index1" id="qui0001169">Cinnamon-spiced aubergines with feta cheese, olives & herbed bulgur wheat <a href="chapter003.xhtml#pg78">78</a></p>
+<p class="index1" id="qui0001170">Clafoutis, cinnamon cherry <a href="chapter007.xhtml#pg204">204</a></p>
+<p class="index1" id="qui0001171">Cod</p>
+<p class="index3" id="qui0001172">Crispy baked cod with herby broccoli, peas & beans <a href="chapter002.xhtml#pg54">54</a></p>
+<p class="index3" id="qui0001173">Rosemary & hazelnut roasted cod with tomatoes & herbed spelt <a href="chapter004.xhtml#pg120">120</a></p>
+<p class="index1" id="qui0001174">Coffee & baileys cake <a href="chapter007.xhtml#pg216">216</a></p>
+<p class="index1" id="qui0001175">Cookie, chocolate, sage & sea salt giant <a href="chapter007.xhtml#pg194">194</a></p>
+<p class="index1" id="qui0001176">Coriander</p>
+<p class="index3" id="qui0001177">Lightly roasted chickpea, halloumi & red onion salad with coriander & giant cous cous <a href="chapter003.xhtml#pg84">84</a></p>
+<p class="index3" id="qui0001178">Masala roasted corn with quick coriander chutney <a href="chapter005.xhtml#pg156">156</a></p>
+<p class="index3" id="qui0001179">Roasted halloumi & bulgur wheat salad with avocado, mango & coriander <a href="chapter003.xhtml#pg98">98</a></p>
+<p class="index1" id="qui0001180">Courgettes</p>
+<p class="index3" id="qui0001181">Orzo giardiniera: baked orzo with courgette, chilli & lemon <a href="chapter003.xhtml#pg96">96</a></p>
+<p class="index3" id="qui0001183"><span epub:type="pagebreak" id="pg228"/>Pistachio crusted lamb with roasted herbed veg <a href="chapter004.xhtml#pg112">112</a></p>
+<p class="index3" id="qui0001184">Roasted aubergine, courgette & macaroni bake <a href="chapter002.xhtml#pg72">72</a></p>
+<p class="index3" id="qui0001185">Sesame crusted tuna with soy & ginger, courgettes & pak choi <a href="chapter001.xhtml#pg38">38</a></p>
+<p class="index3" id="qui0001186">Summer sausage traybake with long-stem broccoli & cherry tomatoes <a href="chapter002.xhtml#pg56">56</a></p>
+<p class="index1" id="qui0001187">Cous cous</p>
+<p class="index3" id="qui0001188">Giant cous cous with chorizo, artichokes, spinach & lemon <a href="chapter003.xhtml#pg88">88</a></p>
+<p class="index3" id="qui0001189">Lightly roasted chickpea, halloumi & red onion salad with coriander & giant cous cous <a href="chapter003.xhtml#pg84">84</a></p>
+<p class="index1" id="qui0001190">Creamy baked gnocchi with dolcelatte, figs & hazelnut <a href="chapter004.xhtml#pg106">106</a></p>
+<p class="index1" id="qui0001191">Crisp cheddar-topped bread cobbler with chilli-spiked greens <a href="chapter006.xhtml#pg176">176</a></p>
+<p class="index1" id="qui0001192">Crispy baked cod with herby broccoli, peas & beans <a href="chapter002.xhtml#pg54">54</a></p>
+<p class="index1" id="qui0001193">Crispy baked gnocchi with leeks, rainbow chard & cream <a href="chapter001.xhtml#pg44">44</a></p>
+<p class="index1" id="qui0001194">Crispy thyme roasted leek & mushroom pasta bake <a href="chapter001.xhtml#pg24">24</a></p>
+<p class="index1" id="qui0801194">Croutons, <em>see</em> <a href="#qui0001083">bread</a></p>
+<p class="index1" id="qui0001195">Crumble: roasted apricots with a rosemary & hazelnut crumble <a href="chapter007.xhtml#pg202">202</a></p>
+<p class="index1" id="qui0001196">Curries</p>
+<p class="index3" id="qui0001197">All-in-one nigella-spiced whole tomato dhal <a href="chapter002.xhtml#pg70">70</a></p>
+<p class="index3" id="qui0001198">Kerala prawn curry <a href="chapter001.xhtml#pg32">32</a></p>
+<p class="index3" id="qui0001199">Quick cook cauliflower curry with peas & spinach <a href="chapter001.xhtml#pg42">42</a></p>
+<p class="index3" id="qui0001200">Spiced sweet potato curry with peas & coconut milk <a href="chapter002.xhtml#pg60">60</a></p>
+<p class="index_top" id="qui0001202">Dill</p>
+<p class="index3" id="qui0001203">Beetroot orzotto with soured cream, pine nuts & dill <a href="chapter001.xhtml#pg34">34</a></p>
+<p class="index3" id="qui0001204">Mini artichoke tarts with mushrooms & dill <a href="chapter003.xhtml#pg92">92</a></p>
+<p class="index3" id="qui0001205">Scandi-style meatballs with fennel, beetroot & dill <a href="chapter006.xhtml#pg178">178</a></p>
+<p class="index3" id="qui0001206">Vietnamese-style fish with turmeric, spring onions & dill <a href="chapter004.xhtml#pg114">114</a></p>
+<p class="index1" id="qui0001207">Dolcelatte: creamy baked gnocchi with dolcelatte, figs & hazelnut <a href="chapter004.xhtml#pg106">106</a></p>
+<p class="index1" id="qui0001208">Duck, pomegranate with walnuts & rainbow tabbouleh <a href="chapter004.xhtml#pg116">116</a></p>
+<p class="index_top" id="qui0001210">Eggs</p>
+<p class="index3" id="qui0001211">Baked eggs with asparagus soldiers <a href="chapter006.xhtml#pg172">172</a></p>
+<p class="index3" id="qui0001212">Breakfast tart with pancetta, eggs & asparagus <a href="chapter006.xhtml#pg168">168</a></p>
+<p class="index3" id="qui0001213">Weekend breakfast traybake <a href="chapter006.xhtml#pg174">174</a></p>
+<p class="index_top" id="qui0001215">Fennel</p>
+<p class="index3" id="qui0001216">Saffron fish stew with fennel & leek <a href="chapter006.xhtml#pg186">186</a></p>
+<p class="index3" id="qui0001217">Scandi-style meatballs with fennel, beetroot & dill <a href="chapter006.xhtml#pg178">178</a></p>
+<p class="index1" id="qui0001218">Feta cheese</p>
+<p class="index3" id="qui0001219">Baked feta cheese with figs, pine nuts & basil <a href="chapter005.xhtml#pg132">132</a></p>
+<p class="index3" id="qui0001220">Cherry tomato, leek & artichoke bake with feta cheese <a href="chapter001.xhtml#pg40">40</a></p>
+<p class="index3" id="qui0001221">Cinnamon-spiced aubergines with feta cheese, olives & herbed bulgur wheat <a href="chapter003.xhtml#pg78">78</a></p>
+<p class="index3" id="qui0001222">Quick cook cauliflower cheese with crème fraîche, mustard & kale <a href="chapter002.xhtml#pg68">68</a></p>
+<p class="index3" id="qui0001223">Roast sweet potato with oregano, feta cheese & charred lemon <a href="chapter005.xhtml#pg162">162</a></p>
+<p class="index3" id="qui0001224">Sesame & thyme roasted cauliflower pilaf with feta cheese & watercress <a href="chapter005.xhtml#pg138">138</a></p>
+<p class="index1" id="qui0001225">Figs</p>
+<p class="index3" id="qui0001226">Baked feta cheese with figs, pine nuts & basil <a href="chapter005.xhtml#pg132">132</a></p>
+<p class="index3" id="qui0001227">Creamy baked gnocchi with dolcelatte, figs & hazelnut <a href="chapter004.xhtml#pg106">106</a></p>
+<p class="index3" id="qui0001228">Roasted fig, chicory & hazelnut lunchbox salad <a href="chapter003.xhtml#pg86">86</a></p>
+<p class="index1" id="qui0001229">Fish & seafood</p>
+<p class="index3" id="qui0001230">All-in-one thai fish pie <a href="chapter001.xhtml#pg26">26</a></p>
+<p class="index3" id="qui0001231">Saffron fish stew with fennel & leek <a href="chapter006.xhtml#pg186">186</a></p>
+<p class="index3" id="qui0001232">Vietnamese-style fish with turmeric, spring onions & dill <a href="chapter004.xhtml#pg114">114</a></p>
+<p class="index3" id="qui0001233"><em>See also</em> <a href="#qui0001171">cod</a>; <a href="#qui0001406">prawns</a>; <a href="#qui0001445">salmon</a>; <a href="#qui0001454">scallops</a>; <a href="#qui0001513">tuna</a></p>
+<p class="index_top" id="qui0001235">Garlic: rosemary & garlic roasted lamb with artichokes & olives <a href="chapter005.xhtml#pg134">134</a></p>
+<p class="index1" id="qui0001236">Garnishes <a href="chapter007.xhtml#pg221">221</a></p>
+<p class="index1" id="qui0001237">Giant cous cous with chorizo, artichokes, <span epub:type="pagebreak" id="pg230"/>spinach & lemon <a href="chapter003.xhtml#pg88">88</a></p>
+<figure class="image_full" id="img_229"><span epub:type="pagebreak" id="pg229"/><img alt="" id="qui0001527a" src="../images/p229.jpg"/></figure>
+<p class="index1" id="qui0001238">Ginger</p>
+<p class="index3" id="qui0001239">Gingerbread pears <a href="chapter007.xhtml#pg208">208</a></p>
+<p class="index3" id="qui0001240">Sesame crusted tuna with soy & ginger, courgettes & pak choi <a href="chapter001.xhtml#pg38">38</a></p>
+<p class="index1" id="qui0001241">Gnocchi</p>
+<p class="index3" id="qui0001242">Baked gnocchi with crispy ham hock & peas <a href="chapter002.xhtml#pg50">50</a></p>
+<p class="index3" id="qui0001243">Creamy baked gnocchi with dolcelatte, figs & hazelnut <a href="chapter004.xhtml#pg106">106</a></p>
+<p class="index3" id="qui0001244">Crispy baked gnocchi with leeks, rainbow chard & cream <a href="chapter001.xhtml#pg44">44</a></p>
+<p class="index1" id="qui0001245">Goat’s cheese</p>
+<p class="index3" id="qui0001246">Beetroot & leek gratin with goat’s cheese & hazelnuts <a href="chapter006.xhtml#pg184">184</a></p>
+<p class="index3" id="qui0001247">Crispy baked gnocchi with leeks, rainbow chard & cream <a href="chapter001.xhtml#pg44">44</a></p>
+<p class="index3" id="qui0001248">Honey roast butternut squash salad with chickpeas, goat’s cheese & rocket <a href="chapter003.xhtml#pg94">94</a></p>
+<p class="index3" id="qui0001249">Roasted nectarines with goat’s cheese, almonds, watercress & croutons <a href="chapter005.xhtml#pg130">130</a></p>
+<p class="index3" id="qui0001250">Rosemary, goat’s cheese & mushroom tart with pink peppercorns <a href="chapter001.xhtml#pg30">30</a></p>
+<p class="index1" id="qui0001251">Gruyère: quick cook broccoli, gruyère & parma ham quiche <a href="chapter003.xhtml#pg80">80</a></p>
+<p class="index_top" id="qui0001253">Halloumi</p>
+<p class="index3" id="qui0001254">Lightly roasted chickpea, halloumi & red onion salad with coriander & giant cous cous <a href="chapter003.xhtml#pg84">84</a></p>
+<p class="index3" id="qui0001255">Roasted halloumi & bulgur wheat salad with avocado, mango & coriander <a href="chapter003.xhtml#pg98">98</a></p>
+<p class="index3" id="qui0001256">Roasted halloumi with aubergines, tomatoes & pine nuts <a href="chapter005.xhtml#pg144">144</a></p>
+<p class="index1" id="qui0001257">Ham</p>
+<p class="index3" id="qui0001258">Baked gnocchi with crispy ham hock & peas <a href="chapter002.xhtml#pg50">50</a></p>
+<p class="index3" id="qui0001259">Quick cook broccoli, gruyère & parma ham quiche <a href="chapter003.xhtml#pg80">80</a></p>
+<p class="index1" id="qui0001260">Hazelnuts</p>
+<p class="index3" id="qui0001261">Beetroot & leek gratin with goat’s cheese & hazelnuts <a href="chapter006.xhtml#pg184">184</a></p>
+<p class="index3" id="qui0001262">Creamy baked gnocchi with dolcelatte, figs & hazelnut <a href="chapter004.xhtml#pg106">106</a></p>
+<p class="index3" id="qui0001263">Roasted apricots with a rosemary & hazelnut crumble <a href="chapter007.xhtml#pg202">202</a></p>
+<p class="index3" id="qui0001264">Roasted fig, chicory & hazelnut lunchbox salad <a href="chapter003.xhtml#pg86">86</a></p>
+<p class="index3" id="qui0001265">Rosemary & hazelnut roasted cod with tomatoes & herbed spelt <a href="chapter004.xhtml#pg120">120</a></p>
+<p class="index1" id="qui0001266">Herbs <a href="chapter007.xhtml#pg218">218</a></p>
+<p class="index3" id="qui0001267">Cinnamon-spiced aubergines with feta cheese, olives & herbed bulgur wheat <a href="chapter003.xhtml#pg78">78</a></p>
+<p class="index3" id="qui0001268">Pistachio crusted lamb with roasted herbed veg <a href="chapter004.xhtml#pg112">112</a></p>
+<p class="index3" id="qui0001269"><em>See also</em> <a href="#qui0001060">basil</a>; <a href="#qui0001176">coriander</a>; <a href="#qui0001202">dill</a>; <a href="#qui0001312">mint</a>; <a href="#qui0001339">oregano</a>; <a href="#qui0001429">rosemary</a>; <a href="#qui0001436">sage</a>; <a href="#qui0001494">thyme</a></p>
+<p class="index1" id="qui0001270">Honey</p>
+<p class="index3" id="qui0001271">Honey roast butternut squash salad with chickpeas, goat’s cheese & rocket <a href="chapter003.xhtml#pg94">94</a></p>
+<p class="index3" id="qui0001272">Sticky soy & honey roasted salmon with asparagus & sugar snap peas <a href="chapter001.xhtml#pg22">22</a></p>
+<p class="index_top" id="qui0001274">Juniper berries: pork, juniper & pink peppercorn meatballs with leeks & puy lentils <a href="chapter006.xhtml#pg188">188</a></p>
+<p class="index_top" id="qui0001276">Kale: quick cook cauliflower cheese with crème fraîche, mustard & kale <a href="chapter002.xhtml#pg68">68</a></p>
+<p class="index1" id="qui0001277">Kerala prawn curry <a href="chapter001.xhtml#pg32">32</a></p>
+<p class="index_top" id="qui0001279">Lamb</p>
+<p class="index3" id="qui0001280">Pistachio crusted lamb with roasted herbed veg <a href="chapter004.xhtml#pg112">112</a></p>
+<p class="index3" id="qui0001281">Rosemary & garlic roasted lamb with artichokes & olives <a href="chapter005.xhtml#pg134">134</a></p>
+<p class="index3" id="qui0001282">Spiced lamb meatballs with sumac roasted cauliflower & pomegranate <a href="chapter005.xhtml#pg150">150</a></p>
+<p class="index1" id="qui0001283">Leeks</p>
+<p class="index3" id="qui0001284">Beetroot & leek gratin with goat’s cheese & hazelnuts <a href="chapter006.xhtml#pg184">184</a></p>
+<p class="index3" id="qui0001285">Cherry tomato, leek & artichoke bake with feta cheese <a href="chapter001.xhtml#pg40">40</a></p>
+<p class="index3" id="qui0001286">Crispy baked gnocchi with leeks, rainbow chard & cream <a href="chapter001.xhtml#pg44">44</a></p>
+<p class="index3" id="qui0001287">Crispy thyme roasted leek & mushroom pasta bake <a href="chapter001.xhtml#pg24">24</a></p>
+<p class="index3" id="qui0001288">Pork, juniper & pink peppercorn meatballs with leeks & puy lentils <a href="chapter006.xhtml#pg188">188</a></p>
+<p class="index3" id="qui0001289">Quick chicken, leek & chorizo pie <a href="chapter002.xhtml#pg52">52</a></p>
+<p class="index3" id="qui0001290"><span epub:type="pagebreak" id="pg231"/>Saffron fish stew with fennel & leek <a href="chapter006.xhtml#pg186">186</a></p>
+<p class="index3" id="qui0001291">Scallop, leek & chorizo gratin <a href="chapter004.xhtml#pg108">108</a></p>
+<p class="index1" id="qui0001292">Lemon</p>
+<p class="index3" id="qui0001293">Breakfast pancake with berries & lemon butter <a href="chapter006.xhtml#pg170">170</a></p>
+<p class="index3" id="qui0001294">Giant cous cous with chorizo, artichokes, spinach & lemon <a href="chapter003.xhtml#pg88">88</a></p>
+<p class="index3" id="qui0001295">Orzo giardiniera: baked orzo with courgette, chilli & lemon <a href="chapter003.xhtml#pg96">96</a></p>
+<p class="index3" id="qui0001296">Roast sweet potato with oregano, feta cheese & charred lemon <a href="chapter005.xhtml#pg162">162</a></p>
+<p class="index3" id="qui0001297">Roasted broccoli & bacon conchiglie bake with lemon crème fraîche <a href="chapter002.xhtml#pg62">62</a></p>
+<p class="index1" id="qui0001298">Lentils</p>
+<p class="index3" id="qui0001299">All-in-one nigella-spiced whole tomato dhal <a href="chapter002.xhtml#pg70">70</a></p>
+<p class="index3" id="qui0001300">Pine nut crusted salmon with shallots & puy lentils <a href="chapter004.xhtml#pg118">118</a></p>
+<p class="index3" id="qui0001301">Pork, juniper & pink peppercorn meatballs with leeks & puy lentils <a href="chapter006.xhtml#pg188">188</a></p>
+<p class="index1" id="qui0001302">Lightly roasted chickpea, halloumi & red onion salad with coriander & giant cous cous <a href="chapter003.xhtml#pg84">84</a></p>
+<p class="index_top" id="qui0001304">Mango: roasted halloumi & bulgur wheat salad with avocado, mango & coriander <a href="chapter003.xhtml#pg98">98</a></p>
+<p class="index1" id="qui0001305">Masala roasted corn with quick coriander chutney <a href="chapter005.xhtml#pg156">156</a></p>
+<p class="index1" id="qui0001306">Meatballs</p>
+<p class="index3" id="qui0001307">Pork, juniper & pink peppercorn meatballs with leeks & puy lentils <a href="chapter006.xhtml#pg188">188</a></p>
+<p class="index3" id="qui0001308">Quick meatball pizza with cherry tomatoes & mozzarella <a href="chapter002.xhtml#pg58">58</a></p>
+<p class="index3" id="qui0001309">Scandi-style meatballs with fennel, beetroot & dill <a href="chapter006.xhtml#pg178">178</a></p>
+<p class="index3" id="qui0001310">Spiced lamb meatballs with sumac roasted cauliflower & pomegranate <a href="chapter005.xhtml#pg150">150</a></p>
+<p class="index1" id="qui0001311">Mini artichoke tarts with mushrooms & dill <a href="chapter003.xhtml#pg92">92</a></p>
+<p class="index1" id="qui0001312">Mint</p>
+<p class="index3" id="qui0001313">Pistachio crusted lamb with roasted herbed veg <a href="chapter004.xhtml#pg112">112</a></p>
+<p class="index3" id="qui0001314">Tikka-spiced paneer salad with chickpeas, mint & naan croutons <a href="chapter003.xhtml#pg90">90</a></p>
+<p class="index1" id="qui0001315">Mozzarella: quick meatball pizza with cherry tomatoes & mozzarella <a href="chapter002.xhtml#pg58">58</a></p>
+<p class="index1" id="qui0001316">Mushrooms</p>
+<p class="index3" id="qui0001317">Crispy thyme roasted leek & mushroom pasta bake <a href="chapter001.xhtml#pg24">24</a></p>
+<p class="index3" id="qui0001318">Mini artichoke tarts with mushrooms & dill <a href="chapter003.xhtml#pg92">92</a></p>
+<p class="index3" id="qui0001319">Rosemary, goat’s cheese & mushroom tart with pink peppercorns <a href="chapter001.xhtml#pg30">30</a></p>
+<p class="index3" id="qui0001320">Sage & wild mushroom tart <a href="chapter004.xhtml#pg110">110</a></p>
+<p class="index3" id="qui0001321">Weekend breakfast traybake <a href="chapter006.xhtml#pg174">174</a></p>
+<p class="index1" id="qui0001322">Mustard: quick cook cauliflower cheese with crème fraîche, mustard & kale <a href="chapter002.xhtml#pg68">68</a></p>
+<p class="index_top" id="qui0001324">Nectarines, roasted with goat’s cheese, almonds, watercress & croutons <a href="chapter005.xhtml#pg130">130</a></p>
+<p class="index1" id="qui0001325">Nigella seeds: all-in-one nigella-spiced whole tomato dhal <a href="chapter002.xhtml#pg70">70</a></p>
+<p class="index1" id="qui0001326">Nuts <em>see</em> <a href="#qui0001260">hazelnuts</a>; <a href="#qui0001370">pecans</a>; <a href="#qui0001380">pine nuts</a>; <a href="#qui0001389">pistachios</a>; <a href="#qui0001517">walnuts</a></p>
+<p class="index_top" id="qui0001328">Olives</p>
+<p class="index3" id="qui0001329">Cinnamon-spiced aubergines with feta cheese, olives & herbed bulgur wheat <a href="chapter003.xhtml#pg78">78</a></p>
+<p class="index3" id="qui0001330">Rosemary & garlic roasted lamb with artichokes & olives <a href="chapter005.xhtml#pg134">134</a></p>
+<p class="index1" id="qui0001331">One pot peanut chilli chicken with tomato rice <a href="chapter006.xhtml#pg180">180</a></p>
+<p class="index1" id="qui0001332">Onions</p>
+<p class="index3" id="qui0001333">Chilli peanut beef with red peppers, sweetcorn & spring onions <a href="chapter001.xhtml#pg36">36</a></p>
+<p class="index3" id="qui0001334">Lightly roasted chickpea, halloumi & red onion salad with coriander & giant cous cous <a href="chapter003.xhtml#pg84">84</a></p>
+<p class="index3" id="qui0001335">Spiced roast chicken with peppers, aubergine & onion <a href="chapter005.xhtml#pg158">158</a></p>
+<p class="index3" id="qui0001336">Tandoori-style salmon with spiced, roasted sweet potatoes, tomatoes & red onion <a href="chapter005.xhtml#pg146">146</a></p>
+<p class="index3" id="qui0001337">Thyme roasted ricotta with vine tomatoes, baby aubergines & red onion <a href="chapter004.xhtml#pg104">104</a></p>
+<p class="index3" id="qui0001338">Vietnamese-style fish with turmeric, spring onions & dill <a href="chapter004.xhtml#pg114">114</a></p>
+<p class="index1" id="qui0001339">Oregano: roast sweet potato with oregano, feta cheese & charred lemon <a href="chapter005.xhtml#pg162">162</a></p>
+<p class="index1" id="qui0001340">Orzo, <em>see</em> <a href="#qui0001350">pasta</a></p>
+<p class="index1" id="qui0001341"><span epub:type="pagebreak" id="pg232"/>Orzo giardiniera: baked orzo with courgette, chilli and lemon <a href="chapter003.xhtml#pg96">96</a></p>
+<p class="index1" id="qui0001342">Ovens <a href="preface003.xhtml#pg16">16</a></p>
+<p class="index_top" id="qui0001344">Pak choi</p>
+<p class="index3" id="qui0001345">Sesame crusted tuna with soy & ginger, courgettes & pak choi <a href="chapter001.xhtml#pg38">38</a></p>
+<p class="index3" id="qui0001346">Vietnamese-style fish with turmeric, spring onions & dill <a href="chapter004.xhtml#pg114">114</a></p>
+<p class="index1" id="qui0001347">Pancake, breakfast with berries & lemon butter <a href="chapter006.xhtml#pg170">170</a></p>
+<p class="index1" id="qui0001348">Pancetta: breakfast tart with pancetta, eggs & asparagus <a href="chapter006.xhtml#pg168">168</a></p>
+<p class="index1" id="qui0001349">Paneer: tikka-spiced paneer salad with chickpeas, mint & naan croutons <a href="chapter003.xhtml#pg90">90</a></p>
+<p class="index1" id="qui0001350">Pasta</p>
+<p class="index3" id="qui0001351">Beetroot orzotto with soured cream, pine nuts & dill <a href="chapter001.xhtml#pg34">34</a></p>
+<p class="index3" id="qui0001352">Crispy thyme roasted leek & mushroom pasta bake <a href="chapter001.xhtml#pg24">24</a></p>
+<p class="index3" id="qui0001353">Orzo giardiniera: baked orzo with courgette, chilli & lemon <a href="chapter003.xhtml#pg96">96</a></p>
+<p class="index3" id="qui0001354">Roasted aubergine, courgette & macaroni bake <a href="chapter002.xhtml#pg72">72</a></p>
+<p class="index3" id="qui0001355">Roasted broccoli & bacon conchiglie bake with lemon crème fraîche <a href="chapter002.xhtml#pg62">62</a></p>
+<p class="index3" id="qui0001356">Simple roasted pepper orzotto <a href="chapter002.xhtml#pg66">66</a></p>
+<p class="index3" id="qui0001357"><em>See also</em> <a href="#qui0001241">gnocchi</a></p>
+<p class="index1" id="qui0001358">Peanuts</p>
+<p class="index3" id="qui0001359">Charred tenderstem with black beans, avocado & peanuts <a href="chapter005.xhtml#pg152">152</a></p>
+<p class="index3" id="qui0001360">Chilli peanut beef with red peppers, sweetcorn & spring onions <a href="chapter001.xhtml#pg36">36</a></p>
+<p class="index3" id="qui0001361">One pot peanut chilli chicken with tomato rice <a href="chapter006.xhtml#pg180">180</a></p>
+<p class="index3" id="qui0001362">Salted chocolate peanut brownies <a href="chapter007.xhtml#pg200">200</a></p>
+<p class="index4" id="qui0001363">Pears, gingerbread <a href="chapter007.xhtml#pg208">208</a></p>
+<p class="index1" id="qui0001364">Peas</p>
+<p class="index3" id="qui0001365">Baked gnocchi with crispy ham hock & peas <a href="chapter002.xhtml#pg50">50</a></p>
+<p class="index3" id="qui0001366">Crispy baked cod with herby broccoli, peas & beans <a href="chapter002.xhtml#pg54">54</a></p>
+<p class="index3" id="qui0001367">Quick cook cauliflower curry with peas & spinach <a href="chapter001.xhtml#pg42">42</a></p>
+<p class="index3" id="qui0001368">Spiced sweet potato curry with peas & coconut milk <a href="chapter002.xhtml#pg60">60</a></p>
+<p class="index3" id="qui0001369">Sticky soy & honey roasted salmon with asparagus & sugar snap peas <a href="chapter001.xhtml#pg22">22</a></p>
+<p class="index1" id="qui0001370">Pecan chocolate chip banana bread <a href="chapter007.xhtml#pg206">206</a></p>
+<p class="index1" id="qui0001371">Peppers</p>
+<p class="index3" id="qui0001372">Chilli peanut beef with red peppers, sweetcorn & spring onions <a href="chapter001.xhtml#pg36">36</a></p>
+<p class="index3" id="qui0001373">Simple roasted pepper orzotto <a href="chapter002.xhtml#pg66">66</a></p>
+<p class="index4" id="qui0001374">Spiced roast chicken with peppers, aubergine & onion <a href="chapter005.xhtml#pg158">158</a></p>
+<p class="index1" id="qui0001375">Pies</p>
+<p class="index3" id="qui0001376">All-in-one Thai fish pie <a href="chapter001.xhtml#pg26">26</a></p>
+<p class="index3" id="qui0001377">Quick chicken, leek & chorizo pie <a href="chapter002.xhtml#pg52">52</a></p>
+<p class="index3" id="qui0001378"><em>See also</em> <a href="#qui0001485">tarts</a></p>
+<p class="index1" id="qui0001379">Pilaf, sesame & thyme roasted cauliflower with feta cheese & watercress <a href="chapter005.xhtml#pg138">138</a></p>
+<p class="index1" id="qui0001380">Pine nuts</p>
+<p class="index3" id="qui0001381">Asparagus, pomegranate & pine nut tarts <a href="chapter004.xhtml#pg124">124</a></p>
+<p class="index3" id="qui0001382">Baked feta cheese with figs, pine nuts & basil <a href="chapter005.xhtml#pg132">132</a></p>
+<p class="index3" id="qui0001383">Beetroot orzotto with soured cream, pine nuts & dill <a href="chapter001.xhtml#pg34">34</a></p>
+<p class="index3" id="qui0001384">Pine nut crusted salmon with shallots & puy lentils <a href="chapter004.xhtml#pg118">118</a></p>
+<p class="index3" id="qui0001385">Roasted halloumi with aubergines, tomatoes & pine nuts <a href="chapter005.xhtml#pg144">144</a></p>
+<p class="index1" id="qui0001386">Pink peppercorns</p>
+<p class="index3" id="qui0001387">Pork, juniper & pink peppercorn meatballs with leeks & puy lentils <a href="chapter006.xhtml#pg188">188</a></p>
+<p class="index3" id="qui0001388">Rosemary, goat’s cheese & mushroom tart with pink peppercorns <a href="chapter001.xhtml#pg30">30</a></p>
+<p class="index1" id="qui0001389">Pistachios</p>
+<p class="index3" id="qui0001390">Blackberry & pistachio cake <a href="chapter007.xhtml#pg196">196</a></p>
+<p class="index3" id="qui0001391">Pistachio crusted lamb with roasted herbed veg <a href="chapter004.xhtml#pg112">112</a></p>
+<p class="index1" id="qui0001392">Pizza, quick meatball pizza with cherry tomatoes & mozzarella <a href="chapter002.xhtml#pg58">58</a></p>
+<p class="index1" id="qui0001393">Plating <a href="chapter007.xhtml#pg218">218–21</a></p>
+<p class="index1" id="qui0001394">Pomegranate</p>
+<p class="index3" id="qui0001395">Asparagus, pomegranate & pine nut tarts <a href="chapter004.xhtml#pg124">124</a></p>
+<p class="index3" id="qui0001396">Pomegranate duck with walnuts & rainbow tabbouleh <a href="chapter004.xhtml#pg116">116</a></p>
+<p class="index3" id="qui0001397">Pomegranate yogurt cake <a href="chapter007.xhtml#pg198">198</a></p>
+<p class="index3" id="qui0001399"><span epub:type="pagebreak" id="pg233"/>Spiced lamb meatballs with sumac roasted cauliflower & pomegranate <a href="chapter005.xhtml#pg150">150</a></p>
+<p class="index1" id="qui0001400">Pork</p>
+<p class="index3" id="qui0001401">Pork, juniper & pink peppercorn meatballs with leeks & puy lentils <a href="chapter006.xhtml#pg188">188</a></p>
+<p class="index3" id="qui0001402">Quick meatball pizza with cherry tomatoes & mozzarella <a href="chapter002.xhtml#pg58">58</a></p>
+<p class="index3" id="qui0001403">Scandi-style meatballs with fennel, beetroot & dill <a href="chapter006.xhtml#pg178">178</a></p>
+<p class="index3" id="qui0001404">Sichuan peppered pork chops with apples & cabbage <a href="chapter005.xhtml#pg140">140</a></p>
+<p class="index3" id="qui0001405"><em>See also</em> <a href="#qui0001052">bacon</a>; <a href="#qui0001162">chorizo</a>; <a href="#qui0001257">ham</a>; <a href="#qui0001348">pancetta</a>; <a href="#qui0001451">sausages</a></p>
+<p class="index1" id="qui0001406">Prawns: kerala prawn curry <a href="chapter001.xhtml#pg32">32</a></p>
+<p class="index_top" id="qui0001408">Quiche, <em>see</em> <a href="#qui0001485">tarts</a></p>
+<p class="index1" id="qui0001409">Quick chicken, leek & chorizo pie <a href="chapter002.xhtml#pg52">52</a></p>
+<p class="index1" id="qui0001410">Quick cook broccoli, gruyère & parma ham quiche <a href="chapter003.xhtml#pg80">80</a></p>
+<p class="index1" id="qui0001411">Quick cook cauliflower cheese with crème fraîche, mustard & kale <a href="chapter002.xhtml#pg68">68</a></p>
+<p class="index1" id="qui0001412">Quick cook cauliflower curry with peas & spinach <a href="chapter001.xhtml#pg42">42</a></p>
+<p class="index1" id="qui0001413">Quick meatball pizza with cherry tomatoes & mozzarella <a href="chapter002.xhtml#pg58">58</a></p>
+<p class="index_top" id="qui0001415">Raspberries: breakfast pancake with berries & lemon butter <a href="chapter006.xhtml#pg170">170</a></p>
+<p class="index1" id="qui0001416">Rice: one pot peanut chilli chicken with tomato rice <a href="chapter006.xhtml#pg180">180</a></p>
+<p class="index1" id="qui0001417">Ricotta: thyme roasted ricotta with vine tomatoes, baby aubergines & red onion <a href="chapter004.xhtml#pg104">104</a></p>
+<p class="index1" id="qui0001418">Roast sweet potato with oregano, feta cheese & charred lemon <a href="chapter005.xhtml#pg162">162</a></p>
+<p class="index1" id="qui0001419">Roasted apricots with a rosemary & hazelnut crumble <a href="chapter007.xhtml#pg202">202</a></p>
+<p class="index1" id="qui0001420">Roasted aubergine, courgette & macaroni bake <a href="chapter002.xhtml#pg72">72</a></p>
+<p class="index1" id="qui0001421">Roasted broccoli & bacon conchiglie bake with lemon crème fraîche <a href="chapter002.xhtml#pg62">62</a></p>
+<p class="index1" id="qui0001422">Roasted fig, chicory & hazelnut lunchbox salad <a href="chapter003.xhtml#pg86">86</a></p>
+<p class="index1" id="qui0001423">Roasted halloumi & bulgur wheat salad with avocado, mango & coriander <a href="chapter003.xhtml#pg98">98</a></p>
+<p class="index1" id="qui0001424">Roasted halloumi with aubergines, tomatoes & pine nuts <a href="chapter005.xhtml#pg144">144</a></p>
+<p class="index1" id="qui0001425">Roasted nectarines with goat’s cheese, almonds, watercress & croutons <a href="chapter005.xhtml#pg130">130</a></p>
+<p class="index1" id="qui0001426">Rocket</p>
+<p class="index3" id="qui0001427">Honey roast butternut squash salad with chickpeas, goat’s cheese & rocket <a href="chapter003.xhtml#pg94">94</a></p>
+<p class="index3" id="qui0001428">Roasted fig, chicory & hazelnut lunchbox salad <a href="chapter003.xhtml#pg86">86</a></p>
+<p class="index1" id="qui0001429">Rosemary</p>
+<p class="index3" id="qui0001430">Roasted apricots with a rosemary & hazelnut crumble <a href="chapter007.xhtml#pg202">202</a></p>
+<p class="index3" id="qui0001431">Rosemary & garlic roasted lamb with artichokes & olives <a href="chapter005.xhtml#pg134">134</a></p>
+<p class="index3" id="qui0001432">Rosemary & hazelnut roasted cod with tomatoes & herbed spelt <a href="chapter004.xhtml#pg120">120</a></p>
+<p class="index3" id="qui0001433">Rosemary, goat’s cheese & mushroom tart with pink peppercorns <a href="chapter001.xhtml#pg30">30</a></p>
+<p class="index_top" id="qui0001435">Saffron fish stew with fennel & leek <a href="chapter006.xhtml#pg186">186</a></p>
+<p class="index1" id="qui0001436">Sage</p>
+<p class="index3" id="qui0001437">Chocolate, sage & sea salt giant cookie <a href="chapter007.xhtml#pg194">194</a></p>
+<p class="index3" id="qui0001438">Sage & wild mushroom tart <a href="chapter004.xhtml#pg110">110</a></p>
+<p class="index1" id="qui0001439">Salads</p>
+<p class="index3" id="qui0001440">Honey roast butternut squash salad with chickpeas, goat’s cheese & rocket <a href="chapter003.xhtml#pg94">94</a></p>
+<p class="index3" id="qui0001441">Lightly roasted chickpea, halloumi & red onion salad with coriander & giant cous cous <a href="chapter003.xhtml#pg84">84</a></p>
+<p class="index3" id="qui0001442">Roasted fig, chicory & hazelnut lunchbox salad <a href="chapter003.xhtml#pg86">86</a></p>
+<p class="index3" id="qui0001443">Roasted halloumi & bulgur wheat salad with avocado, mango & coriander <a href="chapter003.xhtml#pg98">98</a></p>
+<p class="index3" id="qui0001444">Tikka-spiced paneer salad with chickpeas, mint & naan croutons <a href="chapter003.xhtml#pg90">90</a></p>
+<p class="index1" id="qui0001445">Salmon</p>
+<p class="index3" id="qui0001446">Pine nut crusted salmon with shallots & puy lentils <a href="chapter004.xhtml#pg118">118</a></p>
+<p class="index3" id="qui0001447">Sticky soy & honey roasted salmon with asparagus & sugar snap peas <a href="chapter001.xhtml#pg22">22</a></p>
+<p class="index3" id="qui0001449"><span epub:type="pagebreak" id="pg234"/>Tandoori-style salmon with spiced, roasted sweet potatoes, tomatoes & red onion <a href="chapter005.xhtml#pg146">146</a></p>
+<p class="index1" id="qui0001450">Salted chocolate peanut brownies <a href="chapter007.xhtml#pg200">200</a></p>
+<p class="index1" id="qui0001451">Sausages</p>
+<p class="index3" id="qui0001452">Pork, juniper & pink peppercorn meatballs with leeks & puy lentils <a href="chapter006.xhtml#pg188">188</a></p>
+<p class="index3" id="qui0001453">Summer sausage traybake with long-stem broccoli & cherry tomatoes <a href="chapter002.xhtml#pg56">56</a></p>
+<p class="index1" id="qui0001454">Scallop, leek & chorizo gratin <a href="chapter004.xhtml#pg108">108</a></p>
+<p class="index1" id="qui0001455">Scandi-style meatballs with fennel, beetroot & dill <a href="chapter006.xhtml#pg178">178</a></p>
+<p class="index1" id="qui0001456">Sesame & thyme roasted cauliflower pilaf with feta cheese & watercress <a href="chapter005.xhtml#pg138">138</a></p>
+<p class="index1" id="qui0001457">Sesame crusted tuna with soy & ginger, courgettes & pak choi <a href="chapter001.xhtml#pg38">38</a></p>
+<p class="index1" id="qui0001458">Shallots: pine-nut crusted salmon with shallots & puy lentils <a href="chapter004.xhtml#pg118">118</a></p>
+<p class="index1" id="qui0001459">Sichuan peppered pork chops with apples & cabbage <a href="chapter005.xhtml#pg140">140</a></p>
+<p class="index1" id="qui0001460">Simple roasted pepper orzotto <a href="chapter002.xhtml#pg66">66</a></p>
+<p class="index1" id="qui0001461">Spelt: rosemary & hazelnut roasted cod with tomatoes & herbed spelt <a href="chapter004.xhtml#pg120">120</a></p>
+<p class="index1" id="qui0001462">Spiced lamb meatballs with sumac roasted cauliflower & pomegranate <a href="chapter005.xhtml#pg150">150</a></p>
+<p class="index1" id="qui0001463">Spiced roast chicken with peppers, aubergine & onion <a href="chapter005.xhtml#pg158">158</a></p>
+<p class="index1" id="qui0001464">Spiced sweet potato curry with peas & coconut milk <a href="chapter002.xhtml#pg60">60</a></p>
+<p class="index1" id="qui0001465">Spinach</p>
+<p class="index3" id="qui0001466">Giant cous cous with chorizo, artichokes, spinach & lemon <a href="chapter003.xhtml#pg88">88</a></p>
+<p class="index3" id="qui0001467">Orzo giardiniera: baked orzo with courgette, chilli & lemon <a href="chapter003.xhtml#pg96">96</a></p>
+<p class="index3" id="qui0001468">Quick cook cauliflower curry with peas & spinach <a href="chapter001.xhtml#pg42">42</a></p>
+<p class="index3" id="qui0001469">Roasted halloumi & bulgur wheat salad with avocado, mango & coriander <a href="chapter003.xhtml#pg98">98</a></p>
+<p class="index3" id="qui0001470">Weekend breakfast traybake <a href="chapter006.xhtml#pg174">174</a></p>
+<p class="index1" id="qui0001471">Spring onions, <em>see</em> <a href="#qui0001332">onions</a></p>
+<p class="index1" id="qui0001472">Sticky soy & honey roasted salmon with asparagus & sugar snap peas <a href="chapter001.xhtml#pg22">22</a></p>
+<p class="index1" id="qui0001473">Sugar snap peas, <em>see</em> <a href="#qui0001364">peas</a></p>
+<p class="index1" id="qui0001474">Summer sausage traybake with long-stem broccoli & cherry tomatoes <a href="chapter002.xhtml#pg56">56</a></p>
+<p class="index1" id="qui0001475">Sweetcorn</p>
+<p class="index3" id="qui0001476">Chilli peanut beef with red peppers, sweetcorn & spring onions <a href="chapter001.xhtml#pg36">36</a></p>
+<p class="index3" id="qui0001477">Masala roasted corn with quick coriander chutney <a href="chapter005.xhtml#pg156">156</a></p>
+<p class="index1" id="qui0001478">Sweet potatoes</p>
+<p class="index3" id="qui0001479">Roast sweet potato with oregano, feta cheese & charred lemon <a href="chapter005.xhtml#pg162">162</a></p>
+<p class="index3" id="qui0001480">Spiced sweet potato curry with peas & coconut milk <a href="chapter002.xhtml#pg60">60</a></p>
+<p class="index3" id="qui0001481">Tandoori-style salmon with spiced, roasted sweet potatoes, tomatoes & red onion <a href="chapter005.xhtml#pg146">146</a></p>
+<p class="index_top" id="qui0001483">Tabbouleh, <em>see</em> <a href="#qui0001102">bulgur wheat</a></p>
+<p class="index1" id="qui0001484">Tandoori-style salmon with spiced, roasted sweet potatoes, tomatoes & red onion <a href="chapter005.xhtml#pg146">146</a></p>
+<p class="index1" id="qui0001485">Tarts</p>
+<p class="index3" id="qui0001486">Asparagus, pomegranate & pine nut tarts <a href="chapter004.xhtml#pg124">124</a></p>
+<p class="index3" id="qui0001487">Breakfast tart with pancetta, eggs & asparagus <a href="chapter006.xhtml#pg168">168</a></p>
+<p class="index3" id="qui0001488">Caramelised banana & thyme tarte tatin <a href="chapter007.xhtml#pg214">214</a></p>
+<p class="index3" id="qui0001489">Mini artichoke tarts with mushrooms & dill <a href="chapter003.xhtml#pg92">92</a></p>
+<p class="index3" id="qui0001490">Quick cook broccoli, gruyère & parma ham quiche <a href="chapter003.xhtml#pg80">80</a></p>
+<p class="index3" id="qui0001491">Quick meatball pizza with cherry tomatoes & mozzarella <a href="chapter002.xhtml#pg58">58</a></p>
+<p class="index3" id="qui0001492">Rosemary, goat’s cheese & mushroom tart with pink peppercorns <a href="chapter001.xhtml#pg30">30</a></p>
+<p class="index3" id="qui0001493">Sage & wild mushroom tart <a href="chapter004.xhtml#pg110">110</a></p>
+<p class="index1" id="qui0001494">Thyme</p>
+<p class="index3" id="qui0001495">Caramelised banana & thyme tarte tatin <a href="chapter007.xhtml#pg214">214</a></p>
+<p class="index3" id="qui0001496">Crispy thyme roasted leek & mushroom pasta bake <a href="chapter001.xhtml#pg24">24</a></p>
+<p class="index3" id="qui0001497">Sesame & thyme roasted cauliflower pilaf with feta cheese & watercress <a href="chapter005.xhtml#pg138">138</a></p>
+<p class="index3" id="qui0001498">Thyme roasted ricotta with vine tomatoes, baby aubergines & red onion <a href="chapter004.xhtml#pg104">104</a></p>
+<p class="index1" id="qui0001499">Tikka-spiced paneer salad with chickpeas, mint & naan croutons <a href="chapter003.xhtml#pg90">90</a></p>
+<p class="index1" id="qui0001500">Tins <a href="preface002.xhtml#pg15">15</a></p>
+<p class="index1" id="qui0001501">Tomatoes</p>
+<p class="index3" id="qui0001502"><span epub:type="pagebreak" id="pg235"/>All-in-one nigella-spiced whole tomato dhal <a href="chapter002.xhtml#pg70">70</a></p>
+<p class="index3" id="qui0001503">Cherry tomato, leek & artichoke bake with feta cheese <a href="chapter001.xhtml#pg40">40</a></p>
+<p class="index3" id="qui0001504">One pot peanut chilli chicken with tomato rice <a href="chapter006.xhtml#pg180">180</a></p>
+<p class="index3" id="qui0001505">Quick meatball pizza with cherry tomatoes & mozzarella <a href="chapter002.xhtml#pg58">58</a></p>
+<p class="index3" id="qui0001506">Roasted halloumi with aubergines, tomatoes & pine nuts <a href="chapter005.xhtml#pg144">144</a></p>
+<p class="index3" id="qui0001507">Rosemary & garlic roasted lamb with artichokes & olives <a href="chapter005.xhtml#pg134">134</a></p>
+<p class="index3" id="qui0001508">Rosemary & hazelnut roasted cod with tomatoes & herbed spelt <a href="chapter004.xhtml#pg120">120</a></p>
+<p class="index3" id="qui0001509">Summer sausage traybake with long-stem broccoli & cherry tomatoes <a href="chapter002.xhtml#pg56">56</a></p>
+<p class="index3" id="qui0001510">Tandoori-style salmon with spiced, roasted sweet potatoes, tomatoes & red onion <a href="chapter005.xhtml#pg146">146</a></p>
+<p class="index3" id="qui0001511">Thyme roasted ricotta with vine tomatoes, baby aubergines & red onion <a href="chapter004.xhtml#pg104">104</a></p>
+<p class="index3" id="qui0001512">Weekend breakfast traybake <a href="chapter006.xhtml#pg174">174</a></p>
+<p class="index1" id="qui0001513">Tuna: sesame crusted tuna with soy & ginger, courgettes & pak choi <a href="chapter001.xhtml#pg38">38</a></p>
+<p class="index_top" id="qui0001515">Vietnamese-style fish with turmeric, spring onions & dill <a href="chapter004.xhtml#pg114">114</a></p>
+<p class="index_top" id="qui0001517">Walnuts: pomegranate duck with walnuts & rainbow tabbouleh <a href="chapter004.xhtml#pg116">116</a></p>
+<p class="index1" id="qui0001518">Watercress</p>
+<p class="index3" id="qui0001519">Roasted nectarines with goat’s cheese, almonds, watercress & croutons <a href="chapter005.xhtml#pg130">130</a></p>
+<p class="index3" id="qui0001520">Sesame & thyme roasted cauliflower pilaf with feta cheese & watercress <a href="chapter005.xhtml#pg138">138</a></p>
+<p class="index3" id="qui0001521">Weekend breakfast traybake <a href="chapter006.xhtml#pg174">174</a></p>
+<p class="index_top" id="qui0001523">Yogurt: pomegranate yogurt cake <a href="chapter007.xhtml#pg198">198</a></p>
+<figure class="image_full" id="img_236"><span epub:type="pagebreak" id="pg236"/><span epub:type="pagebreak" id="pg237"/><img alt="" id="qui0001527" src="../images/p236.jpg"/></figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
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+<head>
+<title>Introduction</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
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+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="introduction" id="sec-introduction_001">
+<figure class="image_full" id="int001"><span epub:type="pagebreak" id="pg7"/><img alt="Introduction" id="qui0001585" src="../images/p007.jpg"/></figure>
+<p class="no_indent" id="qui0001622"><span epub:type="pagebreak" id="pg8"/>As a food stylist, I’m surrounded by food on photo shoots all day, ranging from the simplest of salads and pastas to the most complicated dishes, like one chef’s interpretation of a roast dinner involving six-hour confit of the bird’s legs, a stock from the bones, and a brine for the crown involving six different types of peppercorn. And that’s before the four deconstructed side dishes. But from my experience around all of these different types of food and working in the food industry, I have found that come lunchtime, when we stop to try the dishes from the morning, it’s the simplest things that people enjoy the most. It’s those dishes that people want the recipe for, and that I’ll make at home on the weekend. I am therefore a signed-up advocate for simple food.</p>
+<p class="body_text" id="qui0001623">In accordance with this, more often than not, I turn to one tin cooking at home. One tin dishes which need a minimal stint in the oven are even better, because I am greedy and want dinner to prepare itself quickly and without my attendance. We all have busy lives and things to do when we get home before we’ve thought about what to cook but I strongly believe that having time constraints in the kitchen doesn’t mean that you have to compromise on flavour, texture or interest in your food. That’s why this collection of roasting tin recipes maintains the trademark vibrancy of my first two cookbooks, but I’ve developed recipes here which can all be cooked in the oven within 30 minutes (and many in even less time). There’s 10 minutes or so of light prep and then you’ll have up to 30 minutes, while dinner looks after itself, to supervise homework, watch something on Netflix or take a nice hot bath.</p>
+<p class="body_text" id="qui0001624">You can find all the ingredients for the recipes in a big supermarket, because that makes up the majority of what’s in my cupboard. Luckily, that doesn’t exclude too many interesting options, thanks to stellar cookbook authors who’ve made varied types of cooking accessible. About three quarters of the recipes in this book are vegetarian or vegan, which I think reflects the way that many people cook nowadays. While there’s plenty for omnivores, many of the recipes involve bacon, pancetta, chorizo or ham hock as a flavouring rather than as the main <span epub:type="pagebreak" id="pg11"/>ingredient, so they can be easily left out, and replaced with my go-to goat’s cheese, halloumi or feta.</p>
+<figure class="image_full" id="img_9"><span epub:type="pagebreak" id="pg9"/><img alt="" id="qui0001640" src="../images/p009.jpg"/></figure>
+<figure class="image_full" id="img_10"><span epub:type="pagebreak" id="pg10"/><img alt="" id="qui0001641" src="../images/p010.jpg"/></figure>
+<p class="body_text" id="qui0001625">The chapters in this book are organised by occasion. The first is full of simple dishes that you can put together on a weeknight after work, with largely storecupboard ingredients plus one or two bits grabbed from the supermarket on the way home. The crispy thyme roasted leek & mushroom pasta bake (<a href="chapter001.xhtml#qui0001710">page 24</a>) and Kerala prawn curry (<a href="chapter001.xhtml#qui0001787">page 32</a>) are already favourites among my friends.</p>
+<p class="body_text" id="qui0001626">The next chapter of the book is on family favourites, because one of the nicest things to come out of the first two Roasting Tin books is the number of new parents who have written to me to say how helpful the recipes are when juggling babies and zooming toddlers and even for baby-lead weaning. The tins in this chapter are designed to ideally feed both you and your children, on the basis of a very scientific straw poll among parent friends and colleagues as to what their children will and won’t eat. As you’ll see from the chapter, there was an overwhelming ‘yes’ to peas, a surprising positive on broccoli, and a loud ‘no’ to mushrooms. I apologise if your children disagree, but feel free to mix and match ingredients according to their tastes and if they still object, all the more in the tin for you to eat. The quick meatball pizza (<a href="chapter002.xhtml#qui0002091">page 58</a>) is a good one to cook if you have helpers with small hands, and the baked gnocchi with crispy ham hock & peas (<a href="chapter002.xhtml#qui9002012">page 50</a>) is an instant staple.</p>
+<p class="body_text" id="qui0001627">As I love recipes that make enough for dinner as well as a couple of lunches during the week, the third chapter is dedicated to make ahead lunchboxes, packed with easy, grain based dishes that you can batch cook at the weekend, like the tikka-spiced paneer salad with chickpeas, mint & naan croutons (<a href="chapter003.xhtml#qui0002454">page 90</a>), or the super quick orzo gardiniera with courgettes, chilli and lemon (<a href="chapter003.xhtml#qui0002544">page 96</a>).</p>
+<p class="body_text" id="qui0001628">The date night chapter is full of visually beautiful, delicious one tin recipes which have slightly more special ingredients, but take no more effort to make than any other one tin dish.</p>
+<p class="body_text" id="qui0001629"><span epub:type="pagebreak" id="pg12"/>Chapter five focuses on easy entertaining: roasting tin dishes that you can scale up to feed a crowd. I’ve been making more Indian food recently, so this chapter includes tandoori-style salmon with spiced, roasted sweet potatoes, tomatoes & red onion (<a href="chapter005.xhtml#qui0000184">page 146</a>) and masala roasted corn with quick coriander chutney (<a href="chapter005.xhtml#qui0000285">page 156</a>), which I could happily eat every day.</p>
+<p class="body_text" id="qui0001630">Lazy weekend cooking makes up chapter six. Your tins will still take 30 minutes in the oven, but if you have time for a little contemplative food production, you’ll find the delicious pork, juniper & pink peppercorn meatballs with leeks and Puy lentils (<a href="chapter006.xhtml#qui0000652">page 188</a>), along with my proudest creation, a crisp cheddar-topped bread cobbler with chilli spiked greens (<a href="chapter006.xhtml#qui0000515">page 176</a>). Finally, there’s a chapter on desserts, because I do like a pudding, and there’s enough here to sort you for a weekend baking session or to finish off a dinner party.</p>
+<p class="body_text" id="qui0001631">This is my favourite collection of roasting tin recipes to date, not only because the dishes have already become staples, but also because I think that good food should be achievable however little time you have. As with my other Roasting Tin books, this cookbook is for people who like good food, without any hassle. Pick your recipe, do a bit of light chopping and an interesting, flavourful dinner will be ready in 30 minutes or less. It’s minimum effort, maximum return cooking.</p>
+<figure class="image_full" id="img_13"><span epub:type="pagebreak" id="pg13"/><img alt="" id="qui0001642" src="../images/p013.jpg"/></figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/nav.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/nav.xhtml new file mode 100644 index 0000000..0a0e9f5 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/nav.xhtml @@ -0,0 +1,377 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>The Quick Roasting Tin</title>
+<meta charset="UTF-8"/>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<nav epub:type="toc">
+<h2 class="con_head" id="toc001">CONTENTS</h2>
+<ol class="toc_ol_root" id="tru0002213">
+<li class="hidden_content" id="cover"><a href="cover.xhtml">Cover</a></li>
+<li class="hidden_content" id="title"><a href="title.xhtml">Title Page</a></li>
+<li class="hidden_content" id="about_the_author"><a href="about_the_author.xhtml">About the Author</a></li>
+<li class="hidden_content" id="dedication"><a href="dedication.xhtml">Dedication</a></li>
+<li id="introduction"><a href="introduction.xhtml"><span class="lato_bol"><span class="color_int">></span></span> <span class="lato_reg1">INTRODUCTION</span></a>
+<ol class="toc_ol_nested">
+<li class="toc_rec" id="preface002"><a href="preface002.xhtml">A NOTE ON TINS</a></li>
+<li class="toc_rec" id="preface003"><a href="preface003.xhtml">A NOTE ON OVENS</a></li>
+</ol></li>
+<li class="con_space" id="chapter001"><a href="chapter001.xhtml#qui0001997"><span class="lato_bol"><span class="color_b">></span></span> <span class="lato_reg1">WORKNIGHT DINNERS</span></a>
+<ol class="toc_ol_nested">
+<li class="toc_rec" id="chapter001-01"><a href="chapter001.xhtml#qui0001675">STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS</a></li>
+<li class="toc_rec" id="chapter001-02"><a href="chapter001.xhtml#qui0001710">CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE (V)</a></li>
+<li class="toc_rec" id="chapter001-03"><a href="chapter001.xhtml#qui0001735">ALL-IN-ONE THAI FISH PIE</a></li>
+<li class="toc_rec" id="chapter001-04"><a href="chapter001.xhtml#qui0001758">ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS (V)</a></li>
+<li class="toc_rec" id="chapter001-05"><a href="chapter001.xhtml#qui0001787">KERALA PRAWN CURRY</a></li>
+<li class="toc_rec" id="chapter001-06"><a href="chapter001.xhtml#qui0001824">BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL (V)</a></li>
+<li class="toc_rec" id="chapter001-07"><a href="chapter001.xhtml#qui0001851">CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS</a></li>
+<li class="toc_rec" id="chapter001-08"><a href="chapter001.xhtml#qui0001887">SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI</a></li>
+<li class="toc_rec" id="chapter001-09"><a href="chapter001.xhtml#qui0001917">CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE (V)</a></li>
+<li class="toc_rec" id="chapter001-10"><a href="chapter001.xhtml#qui0001943">QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH (VEGAN)</a></li>
+<li class="toc_rec" id="chapter001-11"><a href="chapter001.xhtml#qui0001975">CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM (V)</a></li>
+</ol></li>
+<li class="con_space1" id="chapter002"><a href="chapter002.xhtml#qui0001998"><span class="lato_bol"><span class="color_y">></span></span> <span class="lato_reg1">FAMILY FAVOURITES</span></a>
+<ol class="toc_ol_nested">
+<li class="toc_rec" id="chapter002-01"><a href="chapter002.xhtml#qui9002012">BAKED GNOCCHI WITH CRISPY HAM HOCK & PEAS</a></li>
+<li class="toc_rec" id="chapter002-02"><a href="chapter002.xhtml#qui0002012">QUICK CHICKEN, LEEK & CHORIZO PIE</a></li>
+<li class="toc_rec" id="chapter002-03"><a href="chapter002.xhtml#qui0002037">CRISPY BAKED COD WITH HERBY BROCCOLI, PEAS & BEANS</a></li>
+<li class="toc_rec" id="chapter002-04"><a href="chapter002.xhtml#qui0002063">SUMMER SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES</a></li>
+<li class="toc_rec" id="chapter002-05"><a href="chapter002.xhtml#qui0002091">QUICK MEATBALL PIZZA WITH CHERRY TOMATOES & MOZZARELLA</a></li>
+<li class="toc_rec" id="chapter002-06"><a href="chapter002.xhtml#qui0002120">SPICED SWEET POTATO CURRY WITH PEAS & COCONUT MILK (VEGAN)</a></li>
+<li class="toc_rec" id="chapter002-07"><a href="chapter002.xhtml#qui0002147">ROASTED BROCCOLI & BACON CONCHIGLIE BAKE WITH LEMON CRÈME FRAÎCHE</a></li>
+<li class="toc_rec" id="chapter002-08"><a href="chapter002.xhtml#qui0002172">SIMPLE ROASTED PEPPER ORZOTTO (VEGAN)</a></li>
+<li class="toc_rec" id="chapter002-09"><a href="chapter002.xhtml#qui0002199">QUICK COOK CAULIFLOWER CHEESE WITH CRÈME FRAÎCHE, MUSTARD & KALE (V)</a></li>
+<li class="toc_rec" id="chapter002-10"><a href="chapter002.xhtml#qui0002228">ALL-IN-ONE NIGELLA-SPICED WHOLE TOMATO DHAL (VEGAN)</a></li>
+<li class="toc_rec" id="chapter002-11"><a href="chapter002.xhtml#qui0002254">ROASTED AUBERGINE, COURGETTE & MACARONI BAKE (V)</a></li>
+</ol></li>
+<li class="con_space1" id="chapter003"><a href="chapter003.xhtml#qui0002276a"><span class="lato_bol"><span class="color_r">></span></span> <span class="lato_reg1">MAKE AHEAD LUNCHBOXES</span></a>
+<ol class="toc_ol_nested">
+<li class="toc_rec" id="chapter003-01"><a href="chapter003.xhtml#qui0002313">CINNAMON-SPICED AUBERGINES WITH FETA CHEESE, OLIVES & HERBED BULGUR WHEAT (V)</a></li>
+<li class="toc_rec" id="chapter003-02"><a href="chapter003.xhtml#qui0002344">QUICK COOK BROCCOLI, GRUYÈRE & PARMA HAM QUICHE</a></li>
+<li class="toc_rec" id="chapter003-03"><a href="chapter003.xhtml#qui0002371">LIGHTLY ROASTED CHICKPEA, HALLOUMI & RED ONION SALAD WITH CORIANDER & GIANT COUS COUS (V)</a></li>
+<li class="toc_rec" id="chapter003-04"><a href="chapter003.xhtml#qui0002399">ROASTED FIG, CHICORY & HAZELNUT LUNCHBOX SALAD</a></li>
+<li class="toc_rec" id="chapter003-05"><a href="chapter003.xhtml#qui0002430">GIANT COUS COUS WITH CHORIZO, ARTICHOKES, SPINACH & LEMON</a></li>
+<li class="toc_rec" id="chapter003-06"><a href="chapter003.xhtml#qui0002454">TIKKA-SPICED PANEER SALAD WITH CHICKPEAS, MINT & NAAN CROUTONS (V)</a></li>
+<li class="toc_rec" id="chapter003-07"><a href="chapter003.xhtml#qui0002493">MINI ARTICHOKE TARTS WITH MUSHROOMS & DILL (VEGAN)</a></li>
+<li class="toc_rec" id="chapter003-08"><a href="chapter003.xhtml#qui0002513">HONEY ROAST BUTTERNUT SQUASH SALAD WITH CHICKPEAS, GOAT’S CHEESE & ROCKET (V)</a></li>
+<li class="toc_rec" id="chapter003-09"><a href="chapter003.xhtml#qui0002544">ORZO GIARDINIERA: BAKED ORZO WITH COURGETTE, CHILLI & LEMON (VEGAN)</a></li>
+<li class="toc_rec" id="chapter003-10"><a href="chapter003.xhtml#qui0002565">ROASTED HALLOUMI & BULGUR WHEAT SALAD WITH AVOCADO, MANGO & CORIANDER (V)</a></li>
+</ol></li>
+<li class="con_space1" id="chapter004"><a href="chapter004.xhtml#qui0001997"><span class="lato_bol"><span class="color_p">></span></span> <span class="lato_reg1">DATE NIGHT</span></a>
+<ol class="toc_ol_nested">
+<li class="toc_rec" id="chapter004-01"><a href="chapter004.xhtml#qui0002626">THYME ROASTED RICOTTA WITH VINE TOMATOES, BABY AUBERGINES & RED ONION (V)</a></li>
+<li class="toc_rec" id="chapter004-02"><a href="chapter004.xhtml#qui0002652">CREAMY BAKED GNOCCHI WITH DOLCELATTE, FIGS & HAZELNUT (V)</a></li>
+<li class="toc_rec" id="chapter004-03"><a href="chapter004.xhtml#qui0002679">SCALLOP, LEEK & CHORIZO GRATIN</a></li>
+<li class="toc_rec" id="chapter004-04"><a href="chapter004.xhtml#qui0002710">SAGE & WILD MUSHROOM TART (VEGAN)</a></li>
+<li class="toc_rec" id="chapter004-05"><a href="chapter004.xhtml#qui0002741">PISTACHIO CRUSTED LAMB WITH ROASTED HERBED VEG</a></li>
+<li class="toc_rec" id="chapter004-06"><a href="chapter004.xhtml#qui0002770">VIETNAMESE-STYLE FISH WITH TURMERIC, SPRING ONIONS & DILL</a></li>
+<li class="toc_rec" id="chapter004-07"><a href="chapter004.xhtml#qui0002803">POMEGRANATE DUCK WITH WALNUTS & RAINBOW TABBOULEH</a></li>
+<li class="toc_rec" id="chapter004-08"><a href="chapter004.xhtml#qui0002835">PINE NUT CRUSTED SALMON WITH SHALLOTS & PUY LENTILS</a></li>
+<li class="toc_rec" id="chapter004-09"><a href="chapter004.xhtml#qui0002863">ROSEMARY & HAZELNUT ROASTED COD WITH TOMATOES & HERBED SPELT</a></li>
+<li class="toc_rec" id="chapter004-10"><a href="chapter004.xhtml#qui0002889">ASPARAGUS, POMEGRANATE & PINE NUT TARTS (VEGAN)</a></li>
+</ol></li>
+<li class="con_space1" id="chapter005"><a href="chapter005.xhtml#qui0000366"><span class="lato_bol"><span class="color_a">></span></span> <span class="lato_reg1">FEED A CROWD</span></a>
+<ol class="toc_ol_nested">
+<li class="toc_rec" id="chapter005-01"><a href="chapter005.xhtml#qui0000033">ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS & CROUTONS (V)</a></li>
+<li class="toc_rec" id="chapter005-02"><a href="chapter005.xhtml#qui0000063">BAKED FETA CHEESE WITH FIGS, PINE NUTS & BASIL (V)</a></li>
+<li class="toc_rec" id="chapter005-03"><a href="chapter005.xhtml#qui0000085">ROSEMARY & GARLIC ROASTED LAMB WITH ARTICHOKES & OLIVES</a></li>
+<li class="toc_rec" id="chapter005-04"><a href="chapter005.xhtml#qui0000108">SESAME & THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE & WATERCRESS (V)</a></li>
+<li class="toc_rec" id="chapter005-05"><a href="chapter005.xhtml#qui0000135">SICHUAN PEPPERED PORK CHOPS WITH APPLES & CABBAGE</a></li>
+<li class="toc_rec" id="chapter005-06"><a href="chapter005.xhtml#qui0000161">ROASTED HALLOUMI WITH AUBERGINES, TOMATOES & PINE NUTS (V)</a></li>
+<li class="toc_rec" id="chapter005-07"><a href="chapter005.xhtml#qui0000184">TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES & RED ONION</a></li>
+<li class="toc_rec" id="chapter005-08"><a href="chapter005.xhtml#qui0000220">SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER & POMEGRANATE</a></li>
+<li class="toc_rec" id="chapter005-09"><a href="chapter005.xhtml#qui0000258">CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO & PEANUTS (VEGAN)</a></li>
+<li class="toc_rec" id="chapter005-10"><a href="chapter005.xhtml#qui0000285">MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY (VEGAN)</a></li>
+<li class="toc_rec" id="chapter005-11"><a href="chapter005.xhtml#qui0000314">SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE & ONION</a></li>
+<li class="toc_rec" id="chapter005-12"><a href="chapter005.xhtml#qui0000342">ROAST SWEET POTATO WITH OREGANO, FETA CHEESE & CHARRED LEMON (V)</a></li>
+</ol></li>
+<li class="con_space1" id="chapter006"><a href="chapter006.xhtml#qui0000679a"><span class="lato_bol"><span class="color_o">></span></span> <span class="lato_reg1">WEEKEND COOKING</span></a>
+<ol class="toc_ol_nested">
+<li class="toc_rec" id="chapter006-01"><a href="chapter006.xhtml#qui0000413">BREAKFAST TART WITH PANCETTA, EGGS & ASPARAGUS</a></li>
+<li class="toc_rec" id="chapter006-02"><a href="chapter006.xhtml#qui0000438">BREAKFAST PANCAKE WITH BERRIES & LEMON BUTTER (V)</a></li>
+<li class="toc_rec" id="chapter006-03"><a href="chapter006.xhtml#qui0000469">BAKED EGGS WITH ASPARAGUS SOLDIERS (V)</a></li>
+<li class="toc_rec" id="chapter006-04"><a href="chapter006.xhtml#qui0000493">WEEKEND BREAKFAST TRAYBAKE</a></li>
+<li class="toc_rec" id="chapter006-05"><a href="chapter006.xhtml#qui0000515">CRISP CHEDDAR-TOPPED BREAD COBBLER WITH CHILLI SPIKED GREENS (V)</a></li>
+<li class="toc_rec" id="chapter006-06"><a href="chapter006.xhtml#qui0000543">SCANDI-STYLE MEATBALLS WITH FENNEL, BEETROOT & DILL</a></li>
+<li class="toc_rec" id="chapter006-07"><a href="chapter006.xhtml#qui0000567">ONE POT PEANUT CHILLI CHICKEN WITH TOMATO RICE</a></li>
+<li class="toc_rec" id="chapter006-08"><a href="chapter006.xhtml#qui0000600">BEETROOT & LEEK GRATIN WITH GOAT’S CHEESE & HAZELNUTS (V)</a></li>
+<li class="toc_rec" id="chapter006-09"><a href="chapter006.xhtml#qui0000625">SAFFRON FISH STEW WITH FENNEL & LEEKS</a></li>
+<li class="toc_rec" id="chapter006-10"><a href="chapter006.xhtml#qui0000652">PORK, JUNIPER & PINK PEPPERCORN MEATBALLS WITH LEEKS & PUY LENTILS</a></li>
+</ol></li>
+<li class="con_space1" id="chapter007"><a href="chapter007.xhtml#qui0001003"><span class="lato_bol"><span class="color_pa">></span></span> <span class="lato_reg1">SWEETS</span></a>
+<ol class="toc_ol_nested">
+<li class="toc_rec" id="chapter007-01"><a href="chapter007.xhtml#qui0000719">CHOCOLATE, SAGE & SEA SALT GIANT COOKIE (V)</a></li>
+<li class="toc_rec" id="chapter007-02"><a href="chapter007.xhtml#qui0000743">BLACKBERRY & PISTACHIO CAKE (V)</a></li>
+<li class="toc_rec" id="chapter007-03"><a href="chapter007.xhtml#qui0000766">POMEGRANATE YOGURT CAKE (V)</a></li>
+<li class="toc_rec" id="chapter007-04"><a href="chapter007.xhtml#qui0000791">SALTED CHOCOLATE PEANUT BROWNIES (V)</a></li>
+<li class="toc_rec" id="chapter007-05"><a href="chapter007.xhtml#qui0000812">ROASTED APRICOTS WITH A ROSEMARY & HAZELNUT CRUMBLE (V)</a></li>
+<li class="toc_rec" id="chapter007-06"><a href="chapter007.xhtml#qui0000834">CINNAMON CHERRY CLAFOUTIS (V)</a></li>
+<li class="toc_rec" id="chapter007-07"><a href="chapter007.xhtml#qui0000861">PECAN CHOCOLATE CHIP BANANA BREAD (VEGAN)</a></li>
+<li class="toc_rec" id="chapter007-08"><a href="chapter007.xhtml#qui0000885">GINGERBREAD PEARS (V)</a></li>
+<li class="toc_rec" id="chapter007-09"><a href="chapter007.xhtml#qui0000910">APPLE CRUMBLE CAKE (V)</a></li>
+<li class="toc_rec" id="chapter007-10"><a href="chapter007.xhtml#qui0000942">CARAMELISED BANANA & THYME TARTE TATIN (VEGAN)</a></li>
+<li class="toc_rec" id="chapter007-11"><a href="chapter007.xhtml#qui0000959">COFFEE & BAILEYS CAKE (V)</a></li>
+</ol></li>
+<li class="hidden_content" id="chapter007-12"><a href="chapter007.xhtml#qui0000985"><span class="lato_bol"><span class="color_int">A NOTE ON PLATING</span></span></a></li>
+<li class="con_space" id="index"><a href="index.xhtml#qui0001524a"><span class="lato_bol"><span class="color_int">></span></span> <span class="lato_reg1">INDEX</span></a></li>
+ <li class="hidden_content" id="acknowledgements"><a href="acknowledgements.xhtml"><span class="lato_bol"><span class="color_int"><span class="lato_reg1">ACKNOWLEDGEMENTS</span></span></span> </a></li>
+<li class="hidden_content" id="copyright"><a href="copyright.xhtml">Copyright</a></li>
+</ol>
+</nav>
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+<li id="p7"><a href="introduction.xhtml#pg7">7</a></li>
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+<li id="p238"><a href="acknowledgements.xhtml#pg238">238</a></li>
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+<li id="p240"><a href="copyright.xhtml#pg240">240</a></li>
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+<li><a epub:type="cover" href="cover.xhtml">Cover</a></li>
+<li><a epub:type="frontmatter" href="nav.xhtml">Frontmatter</a></li>
+<li><a epub:type="toc" href="nav.xhtml">Table of Contents</a></li>
+<li><a epub:type="bodymatter" href="introduction.xhtml">Begin Reading</a></li>
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+<head>
+<title>The Quick Roasting Tin</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
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+<section epub:type="preface" id="sec-preface001">
+<figure class="image_full" id="img_4"><span epub:type="pagebreak" id="pg4"/><img alt="" id="qui0001585" src="../images/p004.jpg"/></figure>
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+<head>
+<title>A Note on Tins</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
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+</head>
+<body>
+<section epub:type="preface" id="sec-preface001">
+<h2 class="fm_head" id="qui0001632"><span epub:type="pagebreak" id="pg15"/>A NOTE ON TINS</h2>
+<hr class="border"/>
+<p class="body_text" id="qui0001633">The key message is that you can use any kind. Pyrex lasagne dishes, ceramic dishes, the bottom half of a large Le Creuset, enamel tins, stainless steel tins, even the big tray that comes fitted in your oven.</p>
+<p class="body_text" id="qui0001634">What you’ll want to bear in mind, particularly for efficient 30-minute cooking, is that you need to use a tin large enough for all your vegetables to fit in a single layer. If they pile up on top of each other, the ingredients underneath will steam, not roast, and may not cook in 30 minutes. Grains that go underneath the veg in stock aren’t as fussy, and meat can sit on top of veg, if needed.</p>
+<p class="body_text" id="qui0001635">Most of the recipes in the book will suggest a size for the roasting tin in terms of fitting all the ingredients in one layer. I made pretty much everything except the cakes in my 30ish × 37cm roasting tins. If in doubt, go large.</p>
+<figure class="image_full" id="img_14"><span epub:type="pagebreak" id="pg14"/><img alt="" id="qui0001643" src="../images/p014.jpg"/></figure>
+</section>
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+<head>
+<title>A Note on Ovens</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
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+<body>
+<section epub:type="preface" id="sec-preface001">
+<h2 class="fm_head" id="qui0001636"><span epub:type="pagebreak" id="pg16"/>A NOTE ON OVENS</h2>
+<hr class="border"/>
+<p class="body_text" id="qui0001637">Every oven is different. I was fascinated to learn that top oven manufacturers employ home economists to bake a tray of equally measured, standard British fairy cakes in their prototype ovens, to check for hot and cold spots depending on which cakes brown more, and then adjust the ovens accordingly to provide an even heat. (Sadly, I’ve never met one of these evenly browning ovens in real life, please advise if you have.) Cheffy types often use oven thermometers, which sit in your oven to tell you the exact temperature on the inside, which is almost always different from the temperature to which you turn the dial on the outside. (The oven in my mother’s kitchen runs 10–20°C hotter than mine, so we often reduce either the temperature or the cooking time. The one at my sister’s flat runs 10–20°C colder, so she usually adds 5–10 minutes to the cooking time.)</p>
+<p class="body_text" id="qui0001638">If you have an oven thermometer, by all means use it. But I don’t think it’s necessary to get too science-ey with roasting tin dinners. If you’re already familiar with your oven, you may instinctively know to turn the dial up or down a bit more to allow for its foibles. If you’re not a habitual oven user, it’s easy enough to pick a simple recipe (cakes are good as it is very easy to objectively see how cooked they are within an allotted time), make a note of the results, then the next time adjust the temperature or cooking time up or down as needed.</p>
+<p class="body_text" id="qui0001639">All the recipes in my three Roasting Tin books have been tested for oven timings in my oven at home, many in my mother’s kitchen, a good proportion at friend’s houses, an endearing number by the team at VINTAGE books and all of them in the oven where we shot the photographs you see in the book. If you find that the recipes consistently cook in more or less time in your oven, consider that it may be the oven and adjust the temperature or the timings as needed.</p>
+<figure class="image_full" id="img_17"><span epub:type="pagebreak" id="pg17"/><img alt="" id="qui0001644" src="../images/p017.jpg"/></figure>
+</section>
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+<figure class="image_full" id="tit001"><span epub:type="pagebreak" id="pg3"/><img alt="The Quick Roasting Tin. 30 Minute One Dish Dinners. Rukmini Iyer." id="qui0001585" src="../images/p003.jpg"/></figure>
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\ No newline at end of file diff --git a/cookbooks/roasting-tin-extracted/oceanofpdf.com b/cookbooks/roasting-tin-extracted/oceanofpdf.com new file mode 100644 index 0000000..210967c --- /dev/null +++ b/cookbooks/roasting-tin-extracted/oceanofpdf.com @@ -0,0 +1 @@ +oceanofpdf.com diff --git a/cookbooks/the-roasting-tin.epub b/cookbooks/the-roasting-tin.epub Binary files differnew file mode 100644 index 0000000..3cc9ec1 --- /dev/null +++ b/cookbooks/the-roasting-tin.epub diff --git a/db.sqlite3.backup-20260402-174550 b/db.sqlite3.backup-20260402-174550 Binary files differnew file mode 100644 index 0000000..bec380d --- /dev/null +++ b/db.sqlite3.backup-20260402-174550 diff --git a/kitchen/serializers.py b/kitchen/serializers.py index 43eb9a7..0de5220 100644 --- a/kitchen/serializers.py +++ b/kitchen/serializers.py @@ -75,6 +75,47 @@ class MetaRecipeSerializer(serializers.ModelSerializer): fields = "__all__" +# --- Writable nested meta-recipe --- + + +class SlotOptionWriteSerializer(serializers.Serializer): + ingredient_name = serializers.CharField() + ingredient_id = serializers.IntegerField(required=False) + quantity_per_serving = serializers.DecimalField(max_digits=8, decimal_places=2) + unit = serializers.CharField() + notes = serializers.CharField(required=False, default="", allow_blank=True) + # For auto-creating ingredients + default_unit = serializers.CharField(required=False) + tags = serializers.ListField(child=serializers.CharField(), required=False, default=list) + shelf_life_days = serializers.IntegerField(required=False, allow_null=True, default=None) + + +class SlotWriteSerializer(serializers.Serializer): + name = serializers.CharField() + required = serializers.BooleanField(default=True) + max_choices = serializers.IntegerField(default=1) + options = SlotOptionWriteSerializer(many=True) + + +class BaseIngredientWriteSerializer(serializers.Serializer): + ingredient_name = serializers.CharField() + ingredient_id = serializers.IntegerField(required=False) + quantity_per_serving = serializers.DecimalField(max_digits=8, decimal_places=2) + unit = serializers.CharField() + + +class MetaRecipeWriteSerializer(serializers.Serializer): + name = serializers.CharField() + method = serializers.CharField() + prep_time_mins = serializers.IntegerField(required=False, allow_null=True, default=None) + cook_time_mins = serializers.IntegerField(required=False, allow_null=True, default=None) + default_servings = serializers.IntegerField(default=2) + gear_needed = serializers.CharField(required=False, default="", allow_blank=True) + tags = serializers.ListField(child=serializers.CharField(), required=False, default=list) + slots = SlotWriteSerializer(many=True, required=False, default=list) + base_ingredients = BaseIngredientWriteSerializer(many=True, required=False, default=list) + + # --- Fixed Recipe nested serializers --- diff --git a/kitchen/urls.py b/kitchen/urls.py index 2eabc81..ff3745f 100644 --- a/kitchen/urls.py +++ b/kitchen/urls.py @@ -22,4 +22,5 @@ urlpatterns = [ path("bulk-pantry-add/", views.bulk_pantry_add, name="bulk-pantry-add"), path("generate-shopping-list/", views.generate_shopping_list, name="generate-shopping-list"), path("import-recipe/", views.import_recipe_url, name="import-recipe"), + path("create-meta-recipe/", views.create_meta_recipe, name="create-meta-recipe"), ] diff --git a/kitchen/views.py b/kitchen/views.py index 6f34333..3dfbf4b 100644 --- a/kitchen/views.py +++ b/kitchen/views.py @@ -24,6 +24,7 @@ from .serializers import ( IngredientSerializer, PantryItemSerializer, MetaRecipeSerializer, + MetaRecipeWriteSerializer, SlotSerializer, SlotOptionSerializer, MetaRecipeBaseSerializer, @@ -129,6 +130,164 @@ class ShoppingListItemViewSet(viewsets.ModelViewSet): filterset_fields = ["checked"] +# --- Create/Update Meta-Recipe (nested) --- + + +@api_view(["POST", "PUT"]) +@permission_classes([IsAuthenticated]) +def create_meta_recipe(request): + """ + Create or update a full meta-recipe with slots, options, and base ingredients in one call. + + POST creates new. PUT updates (requires "id" in body). + + Body: + { + "name": "Baked Pasta", + "method": "1. Boil pasta\\n2. Mix in tin with veg + sauce\\n3. Oven 25-30 mins", + "prep_time_mins": 10, + "cook_time_mins": 30, + "default_servings": 2, + "gear_needed": "baking tray", + "tags": ["easy", "one-tray"], + "slots": [ + { + "name": "pasta", + "required": true, + "max_choices": 1, + "options": [ + {"ingredient_name": "gnocchi", "quantity_per_serving": "250", "unit": "g"}, + {"ingredient_name": "orzo", "quantity_per_serving": "100", "unit": "g"} + ] + } + ], + "base_ingredients": [ + {"ingredient_name": "olive oil", "quantity_per_serving": "1", "unit": "splash"} + ] + } + + Ingredients are looked up by name (case-insensitive, checks aliases). + If not found, they are auto-created. Pass "tags" in an option to tag new ingredients. + """ + serializer = MetaRecipeWriteSerializer(data=request.data) + serializer.is_valid(raise_exception=True) + data = serializer.validated_data + + if request.method == "PUT": + meta_id = request.data.get("id") + if not meta_id: + return Response({"error": "PUT requires 'id' field"}, status=status.HTTP_400_BAD_REQUEST) + try: + meta = MetaRecipe.objects.get(id=meta_id) + except MetaRecipe.DoesNotExist: + return Response({"error": f"MetaRecipe {meta_id} not found"}, status=status.HTTP_404_NOT_FOUND) + # Update fields + meta.name = data["name"] + meta.method = data["method"] + meta.prep_time_mins = data.get("prep_time_mins") + meta.cook_time_mins = data.get("cook_time_mins") + meta.default_servings = data.get("default_servings", 2) + meta.gear_needed = data.get("gear_needed", "") + meta.tags = data.get("tags", []) + meta.save() + # Clear old slots and bases for rebuild + meta.slots.all().delete() + meta.base_ingredients.all().delete() + else: + meta = MetaRecipe.objects.create( + name=data["name"], + method=data["method"], + prep_time_mins=data.get("prep_time_mins"), + cook_time_mins=data.get("cook_time_mins"), + default_servings=data.get("default_servings", 2), + gear_needed=data.get("gear_needed", ""), + tags=data.get("tags", []), + ) + + created_ingredients = [] + + # Create slots + options + for slot_data in data.get("slots", []): + slot = Slot.objects.create( + meta_recipe=meta, + name=slot_data["name"], + required=slot_data.get("required", True), + max_choices=slot_data.get("max_choices", 1), + ) + for opt_data in slot_data.get("options", []): + ingredient, was_created = _resolve_ingredient( + opt_data.get("ingredient_id"), + opt_data["ingredient_name"], + opt_data.get("default_unit", opt_data["unit"]), + opt_data.get("tags", []), + opt_data.get("shelf_life_days"), + ) + if was_created: + created_ingredients.append(ingredient.name) + SlotOption.objects.create( + slot=slot, + ingredient=ingredient, + quantity_per_serving=opt_data["quantity_per_serving"], + unit=opt_data["unit"], + notes=opt_data.get("notes", ""), + ) + + # Create base ingredients + for base_data in data.get("base_ingredients", []): + ingredient, _ = _resolve_ingredient( + base_data.get("ingredient_id"), + base_data["ingredient_name"], + base_data.get("default_unit", base_data["unit"]), + ) + MetaRecipeBase.objects.create( + meta_recipe=meta, + ingredient=ingredient, + quantity_per_serving=base_data["quantity_per_serving"], + unit=base_data["unit"], + ) + + # Return the full created recipe + meta.refresh_from_db() + result = MetaRecipeSerializer( + MetaRecipe.objects.prefetch_related( + "slots__options__ingredient", "base_ingredients__ingredient" + ).get(id=meta.id) + ).data + + result["_created_ingredients"] = created_ingredients + + return Response(result, status=status.HTTP_201_CREATED if request.method == "POST" else status.HTTP_200_OK) + + +def _resolve_ingredient(ingredient_id, name, default_unit="items", tag_names=None, shelf_life_days=None): + """Find or create an ingredient by ID or name. Returns (ingredient, was_created).""" + if ingredient_id: + try: + return Ingredient.objects.get(id=ingredient_id), False + except Ingredient.DoesNotExist: + pass + + # Look up by name/alias + found = _find_ingredient(name) + if found: + return found, False + + # Create new + ingredient = Ingredient.objects.create( + name=name.lower(), + default_unit=default_unit, + shelf_life_days=shelf_life_days, + ) + + # Add tags if provided + if tag_names: + for tag_name in tag_names: + tag, _ = Tag.objects.get_or_create(name=tag_name.lower()) + ingredient.tags.add(tag) + + return ingredient, True + + # --- What Can I Cook? --- |
