path: root/cookbooks/recipes_extracted.json

[
  {
    "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
  }
]