Duchesse Potatoes

Ingredients
1.5kg floury potatoes (e.g. King Edward)
150g butter
2 medium eggs
Salt, pepper and nutmeg

Method
1.  Preheat oven to 220°C.
2.  Peel and chop potatoes, and boil in salted water until tender - drain and return to the pan over a low heat to eliminate any excess moisture - mash potatoes well, using a ricer if possible.
3.  Return mashed potatoes to pan, and place over a medium heat - stir in 150g butter, and season with salt, pepper and nutmeg.
4.  Take pan off heat and stir in the beaten eggs - spoon the enriched mash into a piping bag (with a 2cm fluted nozzle), and while still warm, pipe into whorls on a greased baking sheet.
5.  Bake for 5-7 minutes until golden and crisp at the edges.

Status
Not tried yet

Red Onion and Sweet Potato Rosti

Ingredients
2 red onions
1 garlic clove
750g sweet potatoes
1 egg
15g melted butter

Method
1.  Finely slice the red onion and fry in a little olive oil, with a crushed garlic clove, for 5 minutes or until softened - tip into a bowl and allow to cool.
2.  Peel and grate the sweet potatoes, wrap in a clean cloth, and squeeze out excess liquid.
3.  Mix with the onions, the beaten egg, melted butter and seasoning.
4.  Shape the mixture into neat cakes, and cook in a little oil / butter over a medium-low heat for 5-6 minutes until the underside is golden brown - then flip and cook on the other side for 2-3 minutes until crisp.
5.  Drain on kitchen paper, and keep warm while cooking the remaining mixture.

Status
Not tried yet.

Yorkshire Puddings

Ingredients
225g plain flour
½ tsp salt

4 eggs

300ml milk

4 tbsp oil / beef dripping for cooking

Method

1.  Sift flour and slat into a large bowl.

2.  Add beaten eggs, and half milk, and beat until smooth - add remaining milk and leave to rest.

3.  Preheat oven to 230°C - put oil / or hot fat from a cooked roast into the cooking tray and put into oven on top shelf until very hot (almost smoking)

4.  Whisk the batter - remove tray from oven, and ladle batter to three quarters fill tins (it should sizzle) - return to oven immediately.

5.  Bake for 15-20 minutes until well risen, golden brown and crisp.

Status

Very good! Makes 12 small puddings.

Apple Pudding

Ingredients
50g sultanas
3 tbsp brandy (calvados if possible)
240g unsalted butter
3 Braeburn or Pink Lady apples
175g demerara sugar
2 large eggs
150g self-raising flour
Zest of 1 lemon
2-3tbsp milk

Method
1.  Preheat oven to 190°C.
2.  Soak the sultanas in the brandy, and grease a 25cm cake tin or ovenproof dish.
3.  Peel, core and chop the apples - fry over a medium heat, with 15g butter and 1/3 of the sugar - cook until they begin to caramalise, tossing to ensure even colour.  Tip in the sultanas and brandy and cook for a further 5-10 minutes until apples are tender - transfer mixture to dish, spread evenly and leave to cool.
4.  Cream the remaining butter and sugar together - beat in the eggs, and fold in the flour and lemon zest, with the milk - the mixture should be quite thick, add just enough milk to reach dropping consistency.
5.  Pour the cake mixture over the apples - bake for 30-35 until the top is golden brown, and the sponge is cooked - leave to cool slightly before serving (serves 6).

Status
Cooked once - very nice too!

Beef Casserole

Ingredients
800g braising beef
3tbsp plain flour
200g smoked bacon lardons
2 medium carrots
1 small celeriac
150g pearl onions / baby shallots
250g chestnut mushrooms
1 tsp tomato puree
500ml red wine
300ml beef stock
thyme sprigs
2 bay leaves

Method
1.  Preheat oven to 150°C.
2.  Cut beef into bite-sized chunks - season flour with salt and pepper and toss the beef in the flour mix to coat - briefly sear the beef in a casserole in a little olive oil (in batches) until browned all over, transfer to a plate and set aside.
3.  Add the lardons to the casserole and fry gently until lightly golden - adding olive oil if necessary.
4.  Cut carrots and celeriac into 2cm cubes - tip them into the pan with the onions, thyme and bay leaves, and cook over a medium heat for 5 minutes until the vegetables begin to soften - stir in the mushrooms and tomato puree and cook for another 2-3 minutes.
5.  Pour in the red wine, and scrape the bottom of the pan with a wooden spoon to deglaze - add the stock, and bring the liquid to the boil, then lower heat and simmer for a few minutes.
6.  Return the beef to the casserole, stir into liquid, then cook in the oven for 2 ½ hours until beef is very tender (serves 6).

Status
Not tried yet.

Pommes Boulangere

Ingredients
400ml chicken stock
1 thyme sprig
2 rosemary sprigs
5 garlic cloves, peeled
2 large onions
4 large waxy potatoes (e.g. Desiree or Charlotte)
Salt and pepper

Method
1.  Preheat oven to 200°C.
2.  Bring stock to the boil, with the herbs and 3 smashed garlic cloves.
3.  Slice the onions and fry in a little oil with the remaining crushed garlic cloves until softened.
4.  Peel the potatoes, and finely slice (using a mandolin if possible).
5.  Layer the potatoes and onions in a large shallow ovenproof dish, seasoning well, finishing with a layer of potatoes - cover with enough stock to come 2/3 up side of dish - press down on the potatoes and drizzle the top with olive oil.
6.  Bake for 35-40 minutes until golden brown on top and potatoes are tender (serves 4).

Status
Not tried yet.

Venison and Red Pepper Stew

Ingredients
300g diced venison
2tbsp flour
2 onions
2 celery sticks
2 red peppers
1 clove garlic
250ml beef or game stock
250ml red wine
1 bay leaf
Salt and pepper

Method
1.  Pat venison dry with kitchen paper and toss in 2tbsp of flour - heat oil in a casserole and quickly brown the venison all over.
2.  Add the onions (sliced), the crused garlic, diced celery, and finely sliced red peppers - cook for a few minutes until the onions are golden and the vegetables start to soften.
3.  Pour in the stock and red wine - add a bay leaf, and stir well - season with salt and pepper.
4.  Simmer in the oven at 160C / 325F for 2 hours until venison is tender.
N.B. could add mushrooms, or add a splash of port with the wine, and stir in a blob of creme fraiche to finish.

Status
Not tried yet.

Pea and Tuna Fishcakes

Ingredients
100g frozen peas
500g potatoes
6 spring onions
25g butter
3tsp English mustard
3tbsp parsley, finely chopped
1tbsp plain flour
1 large egg yolk
400g tinned tuna, drained weight
Salt and pepper

Method
1.  Peel, chop and boil potatoes in a large saucepan for 20 minutes until soft, then drain and mash - transfer to a large mixing bowl.
2.  Chop the spring onion and fry in the butter for 1 minute until soft - add to the potatoes, with the mustard, parsley, flour and blanched peas - mix together with egg yolk and tuna - season to taste.
3.  Shape mixture into 8 rounds and dust with flour.
4.  Fry slowly for 5 minutes on each side until lightly brown in colour.

Status
Not tried yet.

Pea and Roasted Garlic Soup

Ingredients
4 garlic cloves
2 onions
50g butter
1tbsp olive oil
1kg frozen peas
1ltr vegetable stock
Salt and pepper

Method
1. Wrap garlic in foil and roast for 40 minutes until soft.
2.  Chop onions, and fry in butter / oil until soft - add the frozen peas and coat in butter / oil.
3.  Add the stock and bring to the boil - reduce heat and simmer for 5 minutes.
4.  Remove the garlic from the oven, and leave to cool for 5 minutes - squeeze the soft garlic into the pea soup and puree roughly - season to taste.
5.  Serve with a dollop of creme fraiche and chopped chives.

Status
Not tried yet.

Crumpets (Warburtons Style)

Ingredients
150g plain white flour
200ml water
½ tsp salt
½ tsp sugar
1 tsp baking powder
1 tsp instant dried yeast
Oil for frying

Method
1.  Make the batter - add flour, water and salt to a large mixing bowl and whisk vigorously for around five minutes.  Mix a splash of water into the dried yeast - add the sugar, baking powder and the yeast mixture to the bowl and mix for another 30 seconds until you have a clear batter.
2.  Cover the mixing bowl and put it into a warm place for 15 minutes to settle.
3.  Place a greased baking ring into the middle of a non-stick frying pan, and pre-heat on a medium-high heat setting.

4.  Stir the batter to remove any large air bubbles, then use a ladle to drop approximately 60g of batter into the ring inside the pan (batter should make 6 crumpets).
5.  Cook for approximately 4 minutes, then carefully lift the ring away from the crumpet. If the top still looks a bit under-baked, flip it over in the pan for a few seconds.
6.  Remove the baked crumpet from pan and allow it to cool before toasting.

Status

Have made crumpets before to a different recipe - difficulties getting them to cook through without burning on the bottom - will give this a try as soon as I've eaten up the actual Warburton's crumpets in the bread bin!

Status


Just made - verdict - took a bit of trial and error in the cooking (easy to burn the bottom, while the top is still uncooked) - using one of the smaller gas burners, and finishing under the grill seemed to work best - still very yummy!

Greek Honey & Lemon Cake

Ingredients
40g margarine
4tbsp clear honey
1 lemon, rind and juice
150ml milk
150g plain flour
1.5tsp baking powder
0.5tsp grated nutmeg
50g semolina
2 egg whites
2tsp sesame seeds

Method
1.  Preheat oven to 200°C - lightly oil a 19cm square deep cake tin and line base with greaseproof paper.
2.  Place margarine and 3tbsp honey in a saucepan and heat gently until melted - reserve 1tbsp of lemon juice, then stir in the rest with the rind and milk.
3.  Sift together the flour, baking powder and nutmeg - beat into the milk mixture together with the semolina.
4.  Whisk the egg whites into soft peaks and fold evenly into the mixture.
5.  Spoon into tin - sprinkle with sesame seeds - bake for 25-30 minutes until golden brown on top.
6.  Mix reserved honey and lemon juice and drizzle over the cake while still warm - cool in tin, cut into fingers to serve.

Status
Not tried yet.

Baklava

Ingredients
6 large sheets of filo pastry
75g butter, melted
225g chopped pistachios
50g fresh breadcrumbs
1tsp ground cinnamon
1tsp mixed spice
1/2tsp grated nutmeg
250ml clear honey
4tbsp lemon juice

Method
1. Preheat oven to 180°C - butter an 18 x 28cm tin - unroll the pastry, line the tin with one sheet (easing it into the sides) and brush with melted butter - add two more sheets, easing the pastry into the corners and let the edges overhang, brushing each with butter.
2.  Mix together the nuts, breadcrumbs, and spices in a bowl and spoon the mixture into the lined tin.
3.  Cut the remaining sheets of pastry in half widthways, brush each with a little butter, and layer the sheets on top of the filling, folding in any overhanging edges - cut the baklava into diagonals, and bake in the oven for about 30 minutes, until golden.
4.  Meanwhile, heat the honey and lemon juice together in a pan - when the baklava is cooked, remove from the oven, and pour the syrup over while the baklava is still warm.  Leave to cool completely, recut into diamonds and serve.

Status
Not tried yet.

Saffron Pilaff

Ingredients
1tsp saffron strands
40g pine nuts
3tbsp olive oil
1 large onion
3 garlic cloves
1/4tsp ground allspice
4cm fresh root ginger
225g long grain rice
300ml vegetable stock
1 small aubergine
40g raisins
3tbsp roughly chopped parsley
Salt and pepper
Greek yoghurt to serve

Methods
1.  Put the saffron in a bowl with 1tbsp of boiling water, and leave to stand.  Heat a large frying pan and dry fry the pine nuts until they turn golden - set aside.  Chop and fry the aubergine in a little oil until soft, and set aside.
2.  Heat oil to fry the chopped onion, crushed garlic and allspice for 3 minutes - stir in the grated ginger and rice and cook for 1 minute.
3.  Add the stock and bring to the boil - reduce heat and simmer gently for 15 minutes, until the rice is just tender.
4.  Stir in the saffron and liquid, along with the fried pine nuts, aubergine, raisins and chopped parsley - season to taste - heat through gently for 2 minutes and serve with Greek yoghurt.

Status
Not tried yet.

Spanakopitta

Ingredients
1kg fresh spinach
4 spring onions
300g feta cheese
2 large eggs
30ml fresh parsley
3 tbsp sultanas (optional)
8 filo pastry sheets (30 x 18cm)
Olive oil
Freshly ground pepper

Method
1.  Preheat oven to 190°C - break off any thick stalks from the spinach and blanch in a small amount of boiling water for 1-2 minutes until just wilted.  Drain and refresh under cold water - drain again, squeeze dry and chop roughly.
2.  Combine spinach with chopped spring onions and crumbled feta cheese, then pour in the eggs - mix in the herbs and sultanas (if using) - season with pepper.
3.  Brush a filo sheet with oil and fit it into a 23cm pie dish, allowing it to hang over the edges - top with 3-4 more sheets at different angles, brushing each one with oil.
4.  Spoon in the filling - then top with all but one of the remaining filo sheets, brushing each with oil - fold in the overhanging filo from the bottom, and brush the final sheet of filo with oil and scrunch it over the top of the pie.
5.  Brush the pie with oil, and sprinkle with a little water to stop the edges of the filo from curling.
6.  Bake for about 40 minutes until golden and crisp - coll for 15 minutes before serving.

Status
Not tried yet.

Pastitsio

Ingredients
1tbsp oil
450g minced lamb
1 onion
2 garlic cloves
2tbsp tomato puree
2tbsp plain flour
300ml lamb stock
2 large tomatoes
115g pasta shapes
450g Greek-style yoghurt
2 eggs
Salt and pepper

Method
1. Preheat oven to 190°C - heat the oil and fry the lamb for 5 minutes - add the chopped onion and crushed garlic, and fry for a further 5 minutes.
2.  Stir the tomato puree and flour into the mixture and continue to cook for 1 minute.
3.  Stir in the stock and season to taste - bring to the boil and cook for 20 minutes.
4.  Slice the tomatoes - place the meat mixture in an ovenproof dish and arrange the tomatoes on top.
5.  Cook the pasta shapes for 8-10 minutes in salted water, until tender but still firm to the bite - drain well.
6.  Mix together the pasta, yoghurt and eggs - spoon on top of the tomatoes and cook in the oven for 1 hour.

Status
Not tried yet.

Moussaka

Ingredients
Filling:
2 aubergines (1cm slices)
1 tsp fine salt
500g Maris Piper potatoes (1cm slices)
750g lamb mince
1 onion
2 garlic cloves
1 tsp dried oregano
1.5 tsp dried mint
2 bay leaves
1/2 tsp ground cinnamon
1/2 tsp salt
200ml red wine
400g can chopped tomatoes
2 tbsp tomato puree
7 tbsp olive oil
Salt and pepper
Topping:
50g butter
50g plain flour
400ml milk
1 tsp freshly grated nutmeg
25g grated parmesan
1 egg, beaten

Method
1. Slice the aubergines thinly, and layer in a colander, sprinkling each layer with salt - allow to drain for 20 minutes then rinse and pat dry with kitchen towel.
2.  Preheat oven to 180°C (160°C fan) - spread aubergines out in a roasting tin, brush with olive oil and bake for 10 minutes until just softened - set aside to cool.
3.  Cook the potatoes in boiling water for 5 minutes, drain and allow to cool.
4.  Put the lamb, onions, garlic, herbs and cinnamon in a large frying pan and cook over a medium heat for 10 minutes, ensuring the mince is broken up.
5.  Stir in the flour salt, and freshly ground pepper, then add the wine, tomatoes, tomato puree and bring to a simmer.  Cook for 30 minutes stirring occasionally until the lamb is tender and the sauce has thickened. Season to taste.
6.  Make the topping by melting the butter in a saucepan and stirring in the flour, gradually stir in the milk - add half the parmesan and the nutmeg - simmer for 4-5 minutes stirring regularly and season to taste.  Remove from the heat and quickly stir in the beaten egg.
7.  Spoon 1/3 of the meat sauce into an ovenproof dish - cover with a layer of potatoes and a layer of aubergines - repeat with two more layers, finishing with aubergines.  Pour over the topping to form a thick even layer and sprinkle with the remaining parmesan.
8.  Bake for 45 minutes until the topping is golden brown and bubbling - stand for 10 minutes before serving.

Status
Very nice

Duffield Batter Pudding

Ingredients

4oz flour

1 pint milk

1oz melted butter

3 eggs, beaten

Stewed or tinned fruit

Method

1.  Preheat oven to 180°C - grease a shallow ovenproof dish, and spread fruit over the base.

2.  Sieve the flour into a bowl, add a little of the milk to moisten then stir in the melted butter and eggs, and gradually add the rest of the milk

3.  Pour the batter mixture over the fruit and bake for about 50 minutes, until a knife inserted in the centre comes out clean.

4.  Serve warm with cream or ice cream.

Status

Not tried yet, but looks interesting.

Bakewell Pudding

Ingredients
8oz puff pastry
Filling:
Strawberry jam
4 egg yolks
2 egg whites
4oz butter
4oz sugar
Almond essence

Method
1. Preheat oven to 220°C. Roll out pastry and line a wide shallow dish or pie plate, and spread with a thick layer of the jam.
2. Cream butter and sugar, mix in the egg yolks, beaten egg whites, and almond essence.
3. Spread egg mixture over the jam in the dish and bake for 15 minutes.
4.  Reduce heat to 180°C and cook for a further 20 minutes - the filling is meant to remain soft, and is not intended to set.  

Status
Not tried yet.

Topsy Turvy Peach Cake

Ingredients
225 g self-raising flour
185 g ground almonds
250 g caster sugar
1 tsp baking powder
150g cold butter, cubed
125g granulated sugar
4 peaches, stoned and sliced into thinnish wedges
125 ml orange juice
4 free-range eggs
100 ml extra virgin olive oil
1 tsp vanilla extract
2 tbsp peach or orange liqueur (optional)

Method
1. Preheat oven to 170°C. Grease and line base of a 24cm round spring form or square cake tin with baking paper.
2. Place flour, ground almonds, caster sugar, baking powder and butter in the bowl of a food processor and pulse until mixture resembles fine bread crumbs. Don’t over process. Transfer mixture to a mixing bowl.
3. Place granulated sugar and orange juice in a small, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil. Simmer for about 3 minutes or until thickened slightly. Immediately pour into base of cake tin and top with peach wedges, skin-side down.
4. Beat eggs until frothy, combine with olive oil and vanilla extract. Add to dry ingredients in bowl and mix until well combined. Don’t over mix.
5. Pour cake batter over peaches and smooth top. Bake for I hour 15 minutes or until a skewer inserted into the centre comes out clean. Cover top of the cake with baking paper during cooking if it is browning to quickly.
6. Stand cake in tin for about 10 minutes before inverting on to plate. Remove base and baking paper. If using liqueur, prick upturned cake with a skewer and drizzle on liqueur. Serve warm or cold.

Status
Not tried yet.

Courgette / Marrow Curry

Ingredients

Olive oil
2 tsp fenugreek
60 g butter or ghee
1 large onion, finely chopped
4-6 cloves garlic, minced or finely chopped
2 tsp grated ginger,
3-4 green chillies, finely chopped
2 ripe tomatoes, chopped
2 tsp salt (or to taste)
1.5 tsp turmeric
1 marrow (approx 1kg in weight) peeled and chopped into chunks
1 large onion, thickly sliced
2 punjabi bhadi, each one broken into 3 or 4 pieces
1 tsp garam masala

Method

1. Heat the oil in a large, heavy based sauce pan and add the fenugreek. Immediately stir in the butter or ghee and add the finely chopped onion. Cook the onion for about 10 minutes, stirring regularly until it softens and starts to brown at the edges.
2. Add the garlic, ginger and chillies. Cook for about a minute and stir in the tomato, salt and turmeric. Cook, stirring for another minute or two and put in all the remaining ingredients except for the garam masala.
3. Stir well and cook on high heat until the contents start to boil. If the marrow is very fresh you shouldn't need any water, but if it seems dry add 100ml or so of hot water.

4. Cover and cook on low to medium heat for about 30 - 35 minutes, stirring regularly until the marrow is very tender and the bhadi is soft and breaking up.
5. Stir in the garam masala and cook for another minute. Serve with flat bread, paratha, yoghurt or raita.

Status

Just made - didn't have any bhadi, so added  yellow split peas (120 g) and 2 tsp of ground cumin - used red wine for extra liquid - worked fine - very tasty (stirred in some sweet chilli philly too) - the split peas need a little longer cooking though.

Curry 'Essence'

Ingredients
1 tbsp sunflower oil
50g chopped onion
2tsp good quality Madras curry powder
1 heaped tsp tomato purée
150ml red wine
120ml water
1 bay leaf
salt, sugar, a touch of pepper
juice of ½ a lemon
2 tbsp apricot jam or mango chutney

Method
1. Heat the oil in a pan and gently stew the onion until transparent.

2. Add the curry powder and cook for a few minutes longer. Stir in the tomato purée and cook for a few moments, then add all the other ingredients. 

3. Bring to a simmer and cook for 10-15 minutes. 

4. Strain through a fine sieve, pressing it through with a ladle. Allow to cool.

Use

Flavouring for salad dressings and sauces e.g. coronation chicken - will keep for 3 to 4 weeks in a screw top jar in the fridge.

Status

Haven't tried it yet.

Almond and Cherry Cake

Ingredients
175g Butter / margarine
175g Sugar
150ml Greek yoghurt
3 Eggs
1 teaspoon Almond essence
1 teaspoon Baking powder
200g Ground almonds
100g Plain flour
75g Glace cherries, chopped

Method
1. Cream butter and sugar until light and fluffy - gradually add eggs, yoghurt, almond essence and baking powder.
2. Fold in ground almonds, plain flour, and chopped cherries.
3. Pour mixture into a greased 20cm baking tin, and bake in a preheated oven at 160C for an hour (or until done).

Status
Made today - was looking for a recipe to use up some ground almonds I'd had knocking around for a while - the cherries were my addition to the recipe - turned out nice!

Sticky Toffee Pudding

Ingredients - pudding

6oz Stoned dates, finely chopped

1 teaspoon Bicarbonate of soda

1 teaspoon Baking powder

1 teaspoon Vanilla essence

1/2 pint Boiling water

8oz Self-raising flour

2oz Butter / margarine

6oz Sugar

1 Egg, beaten

Ingredients - toffee topping

2.5oz Soft dark brown sugar

1.5oz Butter / margarine

2 teaspoons Milk

Method

1. Cream butter and sugar - add beaten egg and gradually add flour

2. Cover dates, bicarb, baking powder and vanilla essence with the boiling water - stir

3. Add dates and liquid to cake mixture - mix well to form a sloppy batter.

4. Pour into a greased cake tin / dish and bake for 40 minutes (or until done) at 190C / Gas 5

For the topping:

1. Heat the brown sugar, milk and butter together - simmer for 3 minutes until the sugar has dissolved and the syrup is bubbling

2. Pour over baked pudding and return to oven until the top bubbles slightly

Status

Made on numerous occasions.  Above serves 6 - usually double recipe and cook in a 11"x8" dish - better if matured for a day - actually rather nice cold out of the fridge as cake.

Apple Upside Down Cake

Ingredients - apple base

4 Apples, cut into eighths

Dried apple rings or crisps

50g Butter (unsalted)

1 tablespoon Sugar

1/2 teaspoon Cinnamon

Ingredients - cake

100g Butter

100g Sugar

125g Self-raising flour

2 Eggs, beaten

75g Pecan nuts, chopped

100g Wensleydale cheese

1 teaspoon Cinnamon

Method - apple base

1. Melt butter in a pan and dissolve in sugar - turn down to a gentle heat and add apples - cook until golden brown and caramelised on both sides

2. Sprinkle over the cinnamon and remove from heat

Method - cake

1. Cream together butter and sugar - sift in flour and cinnamon and stir in beaten egg - add pecan nuts and cheese

2. Grease a 20cm spring form cake tin and line with baking parchment - tip caramelised apple into base of tine and add a lay of dried apple rings / crisps - carefully pour the cake mixture over the top.

3. Bake in a preheated oven at 180C for 30 minutes, or until cooked through.

Status

Another tv chef offering - worth a try!

Potato Curry

Ingredients
600g Potatoes (small)
20g Onions, chopped
2 teaspoon Cumin seeds
1/2 teaspoon Turmeric
1 teaspoon Chilli powder
2 teaspoons Cumin
1/2 teaspoon Clove powder
2 tablespoons Cashewnut paste
Cinnamon, pinch of
Salt to taste
400g Plain yoghurt

Method
1. Saute onions onions until brown - remove from pan
2. Saute cumin seeds until they crackle, add turmeric, chilli and cumin powder and 125ml water
3. Mix in all other ingredients and cook for 5 minutes, then add peeled potatoes, cover and cook for 30-35 minutes

Status
Looks tasty - not tried yet.

Kedgeree

Ingredients
475g/1lb 1oz undyed smoked haddock fillet, cut in half
2 bay leaves
200g/7oz basmati rice
4 free-range eggs
100g/3½ frozen peas
40g/1½oz butter
1 tbsp sunflower oil
1 onion, finely chopped
1 heaped tbsp medium curry powder
3 tbsp chopped fresh parsley
½ lemon, juiced

Method
1. Poach the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the water.
2. Pour the reserved water into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer very gently for 10 minutes. Turn off the heat and leave covered for 3-5 minutes more to absorb all the water.

3. While the rice is cooking boil the eggs for eight minutes, and cook the peas. Drain eggs under cold running water and peel.

4. Melt the butter with the oil, and cook the onion over a low heat until softened - add the curry powder and cook for another 3 minutes stirring constantly - carefully stir in the rice, peas, parsley and season with black pepper.

5. Flake the fish into chunky pieces and add these to the pan - stir the lemon juice and cook for 1-2 minutes - add the eggs, cut into quarters, and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
(If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes).

Status

Recipe courtesy of the Hairy Bikers - smoked haddock and curry - really must try this, but maybe not for breakfast!

Roasted Butternut Squash and Chickpea Soup

Ingredients
1.2kg (2lb 12oz) butternut squash, cut into 4cm chunks
1 onion, halved and sliced into 6
2 large Cox apples, cored and each cut into 8
1 red pepper, cut into 12
2 tomatoes, skinned and deseeded
4 sprigs thyme
4 cloves garlic, bruised and unpeeled
¼ tsp cumin seed
2 tbsp cold pressed rapeseed oil
Salt and freshly ground black pepper
¼ tsp cayenne pepper
1.2ltr (2pt) vegetable stock
1 x 400ml tin chickpeas, drained, rinsed and roughly mashed

Method
1. Toss vegetables / apples in the oil and seasoning and bake for 35 minutes in an oven preheated to 200°C/gas 6 until vegetables are quite soft
2. When the vegetables are ready, transfer to a large pan with the stock and bring to the boil. Simmer for 20 minutes then add half the chickpeas and simmer for a further 5 minutes.
3. Purée about two thirds of the soup and very roughly blend the rest with half the chickpeas, then combine and heat together.
4. Serve!

Status
Yet to try - sounds yummy though!

Mexican Refried Beans

Ingredients
2 x 425g cans of pinto beans (600g drained weight)
1 bay leaf
2 garlic cloves, crushed
4 tablespoons oil
175g onion, finely chopped
50g Cheddar or Monterey Jack cheese, grated
Salt and pepper

Method
1. Empty the beans into a pan, with the bay leaf, and bring to the boil - drain and mash coarsely, adding a little liquid if necessary to achieve the desired consistency
2. Saute the onion and garlic in the oil until soft, add the mashed beans, and salt and pepper to taste, and mix well
3. Simmer until hot, continuing to mash and adding more liquid if required.
4. Serve hot, sprinkled with the cheese

Status
More Mexican to try . . .

Spicy Chickpeas

Ingredients
425g can chickpeas (300g drained weight)
1 onion, chopped
3 rashers smoked bacon
1 garlic clove, crushed
1/2 red pepper, chopped
1/4 teaspoon dried chilli flakes
1/4 teaspoon dried oregano
150g chopped tomatoes (skinned)
1 tablespoon tomato puree
3 tablespoons water
1 tablespoon chopped coriander
black pepper

Method
1. Fry bacon, onion, pepper and garlic until soft
2. Add rest of ingredients, bring to the boil and simmer for 10 minutes

Status
Tasty looking Mexican side dish - must try!

Crispy Lentil Strips

Ingredients
200g Lentils / Chana daal
1 tablespoon Coriander seed
1 tablespoon Peppercorns
2 teaspoons Ginger, chopped
1 tablespoon Coriander, chopped
1 Chilli, chopped
1 teaspoon Chilli powder
1 teaspoon Garam masala
Salt to taste

Method
1. Soak lentils for 1/2 hour in warm water - drain and blend with coriander seeds and peppercorns to make a coarsely ground thick paste
2.  Add remaining ingredients to paste, mix thoroughly, and leave for 30 minutes
3. Moisten hands and shape into 10cm flat patties - fry in hot oil for 2-3 minutes on both sides - drain and cool
4. Slice into 4 strips, and re-fry until golden brown - drain and serve

Status
Again - looks really tasty!

Cottage Cheese Seekh Kabab

Ingredients
1kg Cottage cheese
1 tablespoon  Cornflour
2 teaspoons Garam masala
5 teaspoons Ginger paste
3 Chillies, chopped
1 tablespoon Lemon juice
150g Onion, grated
1 teaspoon Chilli powder
1 teaspoon White pepper
Salt for seasoning
Butter for basting

Method
1. Mix all ingredients, adding cornflour at the end - divide into 15 equal balls - skewer each ball and spread mixture along the length of the skewer with a wet hand (making each kabab 8-10cm long
2. Roast in a pre-heated over 150-175C for 5-6 minutes - baste with melted butter - roast for another 2 minutes

Status
Another interesting looking indian snack - could add more chillis from extra heat

Cottage Cheese Cutlets

Ingredients
500g Cottage cheese
1/2 teaspoon Cardamom powder
2 teaspoon Garam masala
1 teaspoon Chilli flakes
2 teaspoons Coriander, chopped
1/2 teaspoon Mace powder
100g Onions, finely chopped
1 teaspoon White pepper
1 teaspoon Chilli powder
400g Plain yoghurt
4 tablespoons Cornflour / Gram flour

Method
1. Combine all ingredients, add gram flour / cornflour last and mix for 2 minutes
2. Divide mixture into 20 equal portions and form into a 4 cm round patty - cool patties in the fridge for 20 minutes
3. Shallow fry until golden crisp (option to coat with egg white and sesame seeds (100g) before frying)

Status
Also untried - looks good . . .

Cottage Cheese Croquettes

Ingredients
500g Cottage cheese
2 Chillies, finely chopped
1 tablespoon Coriander, chopped
1 teaspoon White pepper
1 teaspoon Chilli powder
1 egg
1 teaspoon Garam masala
5 tablespoons Gram flour

Method
1. Combine cottage cheese and other ingredients, adding gram flour at the end - mix together to make a smooth paste
2. Shape mixture into round croquettes, or cutlets
3. Fry in hot oil until golden brown and crisp on all sides

Status
Untried - but could be an interesting starter for an indian meal.