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 /cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter004.xhtml | |
| 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.
Diffstat (limited to 'cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter004.xhtml')
| -rw-r--r-- | cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter004.xhtml | 365 |
1 files changed, 365 insertions, 0 deletions
diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter004.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter004.xhtml new file mode 100644 index 0000000..62cd45b --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter004.xhtml @@ -0,0 +1,365 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<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"/>
+ <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-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>
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