Broad bean and lemon-dressed aubergine with pine nuts Listen up, Mary Berry: Italian chefs show the world how to make spaghetti bolognese Linguine with Gorgonzola, Pancetta and Wilted Rocket Begin by putting the pasta on to cook (see How to Cook perfect pasta) and give it 1 minute less cooking time than normal, then place the Gorgonzola Piccante and the crème fraîche in a food processor and whiz it to blend together. Next place a large, solid frying pan over direct heat and, as soon as you think it is really hot, add the cubes of pancetta or chopped bacon and sauté them in their own fat for 3-4 minutes, keeping them on the move to brown all the edges evenly. Then add the garlic to the pan and toss that around for about 1 minute. Next, remove the pan from the heat and add the rocket leaves which, when you have given them a stir, will wilt in the heat of the pan. When the pasta is ready, drain it immediately and return it to the saucepan. Now add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, then return the pan to a low heat and toss everything together very thoroughly for about 1 minute. Serve with a mixed leaf green salad.
Wild mushrooms on toast with lardo Spicy yogurt tortillas 8 x 25cm flour or corn tortillas75ml sunflower oil1 tsp fenugreek seeds1 tsp mustard seeds½ tsp ground turmeric1¼ tsp salt1¼ tsp sugar2 handfuls fresh coriander,finely chopped125g full-fat natural yogurt For the masala 4-6 green chillies, roughly chopped 2-3 garlic cloves, halved4cm fresh ginger, roughly chopped 01.For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.02.Tear the tortillas into roughly 4cm squares. This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books). Don’t worry if the yogurt curdles a little – it’s fine for this particular dish. Clams a la plancha or tomato and mozzarella salad: 20 best easy summer recipes – part 1 | Life and style Jeremy Lee’s bread, courgette and ricotta salad Serves 6sourdough bread 6 slicesolive oilbest red wine vinegar pink onions 4 small bright, firm courgettes 8 spring onions 6 tropea onions 4 (if at hand, or small leeks will do happily)garlic 1 clovepepper mill fully charged coarse sea salt ground finebest ricotta 250g picked mint leaves 1 handful Into a handsome bowl, tear the bread into coarse chunks and anoint with 6 tablespoons of olive oil and 3 tablespoons of red wine vinegar. Peel the pink onions then slice into rounds about 5mm thick. Heat a griddle or a large frying pan. Lay on the rounds of onion and let them colour undisturbed. Turn off the heat beneath the pan. Slice the courgettes thinly. Lightly fry the courgettes in olive oil until lightly coloured and just cooked. When cooled somewhat, add the courgettes with the pink onions to the bread in the bowl. Wipe the pan clean. When ready to serve, add in clods of ricotta, and the mint leaves coarsely ripped. Since you’re here…
5:2 diet recipe: mushroom and green bean korma PREPARATION TIME 5 minutes COOKING TIME around 20 minutes INGREDIENTS ½ tsp coconut oil 22 cals 1 small red onion, sliced 38 cals 1 clove garlic, crushed 4 cals 2cm-piece peeled ginger, weighing 5g, grated 4 cals 1 small green chilli, finely chopped 5 cals ½ tsp garam masala, ¼ tsp each cinnamon and ground cardamom 5 cals 150ml almond milk 20 cals 10g cashew nuts 59 cals 10g flaked almonds, reserving a few for garnish 63 cals 200g mushrooms 26 cals 100g fine beans or sugar snap peas 27–42 cals 40g dried apricots, snipped 72–90 cals METHOD Heat coconut oil in a non-stick saucepan over a low heat. Fry the mushrooms in the same pan for three minutes over medium heat. Serve the korma in one bowl, sprinkled with the reserved nuts, with the raita and pickles (below) in separate dishes on the side. Pomegranate and mint raita Calories per serving: 43; 98 with vegan coconut yogurt 100g 0% fat yogurt 55 cals or coconut yogurt 185 cals few fresh mint leaves, chopped 30g pomegranate seeds 30 cals
Litti chokha For the dough 500g chapati flour (from larger supermarkets and Asian grocers)½ tsp salt½ tbsp dried thyme35ml vegetable oil250ml water For the sattu ka masala (filling) 150g gram flour (from larger supermarkets and Asian grocers)125ml mustard oil (from Asian grocers; or you can use the oil from the top of a fresh jar of hot mango pickle, combined with sunflower oil)2 red onions, finely chopped4 garlic cloves, finely chopped4 green chillies, deseeded and finely chopped3cm piece fresh ginger, finely chopped1 tbsp dried thyme1½ tsp nigella seeds3 tsp salt1 tbsp sugar3 tbsp roughly chopped fresh coriander4 tbsp raisins To serve 3 tbsp ghee, melted, for soaking the littis (dough balls)Lime wedges for squeezingMint raita and hot mango pickle
Baked salmon or roasted chicken with basil – 20 best easy summer recipes: part 3 | Life and style Sally Clarke’s roasted chicken with basil At the restaurant in the summer we often tuck a basil leaf or two under the skin of the chicken breasts, just before roasting. The skin perfectly protects the delicate leaves, and allows the green shape to be visible when served. Serves 6organic or free range chicken 1 x 2.5kg basil 1 bunch onion 1 medium, peeled and roughly choppedcarrot 1, peeled and roughly choppedcelery 2 sticks, washed and roughly choppedsmall leek 1, cut lengthwise, washed and roughly choppedfennel bulb 1 small, washed and roughly choppedbay leaves a few thyme a few sprigs butter 50g olive oil 2 tbsp garlic 2 cloves, crushed to a creamsalt and pepperlight chicken stock 500ml white wine 150ml Trim the excess fat and skin from the neck end of the chicken and remove the parson’s nose. Using your fingers (nails cut short and no bejewelled fingers ideally!) Preheat the oven to 180C/gas mark 4. Roast for 20 minutes or until the skin has started to colour. Since you’re here…
Amelia Freer's poached chicken, crunchy vegetables and herb dressing Spicy laksa or dal: 20 best soup recipes – part 1 | Life and style Giorgio Locatelli’s pasta fagioli (bean and pasta soup with mussels) The idea of adding mussels to a bean and pasta soup gives a whole new lease of life to an old staple. There are so many handed-down regional recipes for these kinds of soups, which inevitably start rows among Italians as to which is the most authentic. To prepare mussels, scrub the shells really well under cold, running water, removing any beards. Serves 6dried borlotti beans 800g, soaked overnight (or, if you can find them, 1.6kg fresh beans in their pods)olive oil 100mlleeks 2 medium, choppedshallots 3, choppedcarrot 1, choppedcelery 2 stalks, choppedgarlic 3 cloves, wholefresh rosemary 2 sprigstomato purée 1 tbspmussels 800g, cleanedwhite wine ½ glasssmall pasta, such as ditalini 500gsea salt and freshly ground black pepperfresh marjoram leaves 2 tbsp, plus a little extra for garnishextra virgin olive oil a little Put the dried (or freshly podded) beans into a pan of cold water and bring to the boil.
Spiced pumpkin filo pie and a cheese-stuffed loaf: 20 best packed lunch recipes – part 2 | Food Claire Thomson’s spiced filo pumpkin pie Hot out of the oven, drench with honey, chilli and oregano for an impressive lunch, or take it to eat cold on a picnic. Serves 4pumpkin or butternut squash 350g, peeled and cut into 2cm dicepine nuts or chopped walnuts 75g onion 1, finely dicedolive oil 1 tbsp feta cheese 200g, crumbledcottage cheese, ricotta or quark 100g eggs 2, beatendried oregano 3 tsp ground cinnamon ¼ tsp nutmeg ¼ tsp, freshly gratedsalt and freshly ground black pepper about 1 tsp of each filo pastry sheets 300g butter 100g, meltednigella seeds 1 tsp, or use sesamerunny honey 1 tbsp chilli flakes 1 tsp Preheat the oven to 200C/gas mark 6. Meanwhile, fry the onion in olive oil for about 8-10 minutes, until soft and translucent. Lower the oven temperature to 190C/gas mark 5. In a bowl mix the cooked pumpkin, roasted pine nuts (or walnuts), cooked onion, feta, cottage cheese, beaten eggs, 2 teaspoons of oregano, the cinnamon, nutmeg, and salt and black pepper.
Spaghetti with red chicory, bacon and garlic crumbs Pappardelle Pie with Wild Mushrooms and Taleggio Begin by placing the porcini (broken into pieces) in a small saucepan, add the Marsala, bring up to simmering point, then take it off the heat and put on a timer for the porcini to soak for 30 minutes. Meanwhile, peel and chop the onion and the same with the garlic. Then heat 2 tablespoons of olive oil in a wide shallow pan, add the onions and let them cook over a lowish heat for about 10 minutes. Continue to cook with the heat at medium for about 30–40 minutes, or until all the juices (of which there will be quite a lot) have evaporated. Put a large pan of water on to boil and preheat the oven to 200°C. Meanwhile, make an all-in-one béchamel sauce by placing the milk, butter and flour in a saucepan, then whisking over a medium heat until you have a smooth, thick sauce. This can all be prepared in advance, but in that case it will need 30–40 minutes in the oven.