Make it a meal

Lemony radish & fennel salad Shargal

Ingredients 2 bunches leafy breakfast radishes 1 unwaxed lemon 2 shallots, finely sliced into rings 2 fennel bulbs 5 tbsp olive oil Method Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad. Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.

Ingredients 140g prunes 50ml brandy 50g soft brown sugar 2 rabbits, jointed plain flour, for dusting 1 tbsp vegetable oil 3 rashers smoked streaky bacon, sliced into thin strips 2 carrots, chopped 1 onion, chopped 2 celery sticks, chopped 1 garlic clove, crushed 2 thyme sprigs 1 bay leaf 150ml red wine, the best you can afford 250ml chicken stock chopped parsley and wild rice, to serve Method Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak. Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour. Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Ingredients 1 tbsp oil 1 large onion 1 red pepper 2 garlic cloves, peeled 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 500g lean minced beef 1 beef stock cube 400g can chopped tomatoes ½ tsp dried marjoram 1 tsp sugar 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with soured cream and plain boiled long grain rice.

Ingredients 8 shop-bought meringue nests 600ml pot double cream 2-4 tbsp rosewater, or to taste (it varies in strength so taste as you go) 500g strawberries, hulled and quartered rose petals (from the garden, not the florist), to serve (optional) Method In a large bowl, break up the meringues into bite-size pieces. Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water. Just before serving, fold the crushed meringue and cream together. Stir through the strawberries, leaving a few to garnish. Alternatively, make layers of meringue mixture and strawberries in a tall glass bowl or in individual tall wine or dessert glasses. Finish with rose petals scattered on top, if you like.

Ingredients 1 x 25g pack dill, roughly chopped 1 x 25g pack mint, tough stalks removed and roughly chopped 1 x 25g pack flat-leaf parsley, roughly chopped 1 x 25g pack chives, roughly chopped 1½ tbsp wholegrain mustard 2 tbsp capers 2 tbsp toasted pine nuts 1 x 200g tin green olive stuffed with anchovies, drained (85g) 2 lemons, juice only 4 salmon fillets To serve (optional) 175g wild and white basmati rice 50g stoned marinated black kalamata olives 75g toasted pine nuts 1 red pepper, chopped Method Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped. Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through. If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix. Pile the salsa verde on top of the salmon fillets. Serve with the rice.

Ingredients 600-800g/1lb 5oz-1lb 12oz medium asparagus drops groundnut or vegetable oil a few drops of balsamic vinegar Method Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry. Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it’s very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded. Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature. To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.

Ingredients 100g unsalted butter, melted and warm 500g white onions, sliced 1 rosemary sprig 1kg Desiree or Maris Piper potatoes Method Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside. Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together. Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft. Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife.

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These mangos will get you movin’!Are you the president of the Mango Appreciation Society? Do you count mangos to fall asleep? Then welcome to paradise. We blend heaps of mangos and passion fruit-mango juice topped off with pineapple sherbet to make your dreams come true.

Ingredients 2 tsp Dijon mustard 2 tbsp red wine vinegar 6 tbsp light olive oil Method Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

Prep:30 mins Cook:40 mins Including cooking potato Skill level EasyServings Serves 8 - 10 With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato! Ingredients 200g butter, softened 200g golden caster sugar 4 eggs 175g ground almonds (to make it nut free see below) 250g mashed potatoes zest 3 lemons 2 tsp gluten-free baking powder (Supercook does one) For the drizzle 4 tbsp granulated sugar juice 1 lemon Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing. Method

Ingredients 85g pine nuts 2 tbsp olive oil 1 red onion, cut into thin wedges 1 tsp turmeric 8 skinless boneless chicken thighs 350g long grain rice 85g sultanas 850ml chicken stock handful fresh coriander leaves, to serve Method Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside. Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertainingIngredients 6 duck legs 2 tbsp light brown sugar 4 tbsp red Thai curry paste 1 can coconut milk 2 tbsp fish sauce 6 kaffir lime leaves 1 small pineapple, peeled, cored and cut into chunks 1 red chilli, deseeded and finely sliced, to serve (optional) Method Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves. Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat. Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice

Ingredients For the koftas 500g pack lean lamb mince 2 small or 1 large preserved lemon, flesh and seeds removed and skin finely chopped 10 pitted green olives, finely chopped small bunch parsley, chopped 1½ tbsp ras-el-hanout 1 tbsp vegetable oil yogurt, salad and wraps, to serve (optional) For the salad 4 large tomatoes, chopped ½ red onion, very finely sliced small bunch mint, leaves picked juice ½ lemon good pinch of sugar Method In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins. Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

Ingredients 6 rashers smoked streaky bacon 140g salted butter, softened 400g kale or other winter greens method Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool. Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months. Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.

Being short of time needn't stop you making your own pudding. This microwave-friendly sponge pudding is ready in 10 minutes and can easily be a chocolate pud too Ingredients 100g caster sugar 100g softened butter 100g self-raising flour 2 eggs zest 1 lemon 1 tsp vanilla essence 4 tbsp lemon curd crème fraîche or ice cream, to serve Method Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish.

rom 5 from Margad on Vimeo.
Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min. a dollop of crème fraîche or scoops of ice cream.Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with

Ingredients 200g butter, melted, plus extra for greasing 140g sultanas or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground ginger 1 tsp bicarbonate of soda 4 large eggs, beaten with a fork 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated 200g icing sugar or fondant icing sugar few crushed white sugar cubes
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Method Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins. Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin. Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.

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