1 files changed, 351 insertions, 0 deletions
diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter006.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter006.xhtml
new file mode 100644
index 0000000..1392d5a
--- /dev/null
+++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter006.xhtml
@@ -0,0 +1,351 @@
+<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<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 &amp; ASPARAGUS</a></p>
+<p class="reclist" id="qui0000394"><a href="chapter006.xhtml#qui0000438">BREAKFAST PANCAKE WITH BERRIES &amp; 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 &amp; 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 &amp; LEEK GRATIN WITH GOAT’S CHEESE &amp; HAZELNUTS (V)</a></p>
+<p class="reclist" id="qui0000408"><a href="chapter006.xhtml#qui0000625">SAFFRON FISH STEW WITH FENNEL &amp; LEEKS</a></p>
+<p class="reclist" id="qui0000410"><a href="chapter006.xhtml#qui0000652">PORK, JUNIPER &amp; PINK PEPPERCORN MEATBALLS WITH LEEKS &amp; PUY LENTILS</a></p>
+<h2 class="recipe_title1" id="qui0000413"><span epub:type="pagebreak" id="pg168"/>BREAKFAST TART WITH PANCETTA, EGGS &amp; 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 &amp; ASPARAGUS" id="qui0000682" src="../images/p169.jpg"/>
+<figcaption>BREAKFAST TART WITH PANCETTA, EGGS &amp; ASPARAGUS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000438"><span epub:type="pagebreak" id="pg170"/>BREAKFAST PANCAKE WITH BERRIES &amp; 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 &amp; 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 &amp; LEMON BUTTER" id="qui0000683" src="../images/p171.jpg"/>
+<figcaption>BREAKFAST PANCAKE WITH BERRIES &amp; 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 &amp; 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 &amp; DILL" id="qui0000687" src="../images/p179.jpg"/>
+<figcaption>SCANDI-STYLE MEATBALLS WITH FENNEL, BEETROOT &amp; 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 &amp; LEEK GRATIN WITH GOAT’S CHEESE &amp; 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 &amp; LEEK GRATIN WITH GOAT’S CHEESE &amp; HAZELNUTS" id="qui0000690a" src="../images/p185.jpg"/>
+<figcaption>BEETROOT &amp; LEEK GRATIN WITH GOAT’S CHEESE &amp; HAZELNUTS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000625"><span epub:type="pagebreak" id="pg186"/>SAFFRON FISH STEW WITH FENNEL &amp; 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 &amp; LEEKS" id="qui0000691" src="../images/p187.jpg"/>
+<figcaption>SAFFRON FISH STEW WITH FENNEL &amp; LEEKS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000652"><span epub:type="pagebreak" id="pg188"/>PORK, JUNIPER &amp; PINK PEPPERCORN MEATBALLS WITH LEEKS &amp; 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 &amp; PINK PEPPERCORN MEATBALLS WITH LEEKS &amp; PUY LENTILS" id="qui0000692" src="../images/p189.jpg"/>
+<figcaption>PORK, JUNIPER &amp; PINK PEPPERCORN MEATBALLS WITH LEEKS &amp; 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