Roast tomatoes, fennel & chickpeas with preserved lemons & honey

It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape. You can use flat-leaf parsley or mint leaves instead of coriander in the dressing, or extend the…

Continue reading

Prawn & Coconut Soup

Serves 2 351 calories 16.3g saturated fat 1 tbsp vegetable or groundnut oil 1 hot red chilli, deseeded and chopped 1 garlic clove, chopped a small knob of fresh root ginger, peeled and grated ½ lemon grass stalk, finely chopped ½ x 400ml (14fl oz) can coconut milk 800ml (1…

Continue reading

Fennel and Potato Latkes with Lemon and Chive Aioli

I used to enjoy latkes every Chanukah, when they are traditionally served to symbolize the miracle of oil (yes, oily foods are the done thing during this festival), along with cheese blintzes and doughnuts. The key to achieving the perfect latke is to make sure the oil is not so…

Continue reading

Cider-brined chicken with prunes, chestnuts and baby onions

An excellent Christmas option if you don’t want to cook a turkey. It’s as bronze as a footballer’s WAG (the brine, because it contains sugar, means that the skin becomes a good deep colour) and looks glorious. Some farmers produce really big chickens for Christmas and Easter: Fosse Meadows have…

Continue reading

My mother-in-law’s glazed ham with stewed kale

SERVES 12–14 3kg lightly salt-cured smoked boneless gammon joint in netting (order from your butcher’s) 4 tablespoons Homemade Christmas Mustard (see below, or buy some good-quality mustard) 4 tablespoons brown sugar finely grated zest and juice of 1 organic orange 1 teaspoon crushed star anise Wrap the gammon in foil…

Continue reading