The Handbook
The Handbook

PART SIX

We’ve kept things pretty simple this week because, let’s face it, we’re all bored of making three meals every single day at home. But these recipes, borrowed from some of our favourite top chefs, will put a spark back into mealtimes.

Why not sneak in more of your 5-a-day this weekend with Bettina Campolucci Bordi’s veggie roast slathered in creamy mushy peas and a herby sauce? Or please everyone with Heather Kaniuk and Graham Hornigold’s incredibly easy banana and choc chip muffins.

We’ve also got some foolproof midweek meals in the shape of one-tray dishes and The Westbury’s famous quinoa salad for lunchtimes when you’re feeling virtuous.

One-Tray Sunday Roast with Smashed Peas

by Bettina Campolucci Bordi of Bettina’s Kitchen

Makes: 2-4 portions

Ingredients:

  • 1 potato, peeled and sliced lengthways
  • 1-2 carrots, sliced lengthways
  • 2 parsnips, peeled and sliced lengthways
  • 1 red onion, sliced lengthways
  • ¼ red cabbage, sliced
  • 1 handful of kale
  • 1 tablespoons tamari
  • 2 tablespoon olive oil
  • 1 garlic clove, grated

For the smashed peas:

  • 800g frozen peas
  • 1 splash of plant-based cream (oat, coconut or soy)
  • Salt and freshly cracked black pepper

For the herb sauce:

  • 30g parsley
  • ½ chilli, deseeded and sliced
  • 2 tablespoons olive oil
  • 1 squeeze of lemon juice
  • Salt and freshly cracked black pepper

Method:

  1. Preheat the oven to 200 degrees C and line a baking sheet with a baking parchment.
  2. Prepare all the veggies, remember that roots take longer to cook, so the thinner you slice the quicker they will cook. Mix the olive oil, tamari and garlic in a bowl. Place all the veggies except for the kale on the prepared baking sheet and baste with the olive oil mixture. Cook in the oven for 20 minutes then add the kale, then cook for another 10 minutes until tender and golden.
  3. While the veggies are cooking, put the frozen peas into a medium-sized hot pan and heat through with a splash of plant cream. Add to a blender and blitz until smooth, then season with salt and pepper to taste and set aside.
  4. To make the herb sauce, put all the sauce ingredients in a blender and blitz until you have a lovely smooth sauce.
  5. Once the veggies are brown on the outside and soft in the middle, scoop out the smashed peas and onto a large serving place or divide between portions. Take the veggies out of the oven, place on the mash and drizzle with the herby sauce.

Broccoli, Feta & Red Onion Quiche

by Heather Kaniuk & Graham Hornigold, Founders of Smart Patisserie and Longboys

Ingredients for the herby short paste:

  • 500g plain flour
  • 250g butter unsalted
  • 12g salt
  • 1/2 egg
  • 125g cold water
  • 2 tablespoons chopped herbs (thyme, rosemary, tarragon etc)

Method:

  1. Place the butter, flour, salt and herbs in a bowl.
  2. Add the dice cold butter and rub together with fingertips until the mixture resembles breadcrumbs.
  3. Add the egg and water and mix to form a dough.
  4. Knead the dough very lightly so it forms a cohesive dough, but do not overmix.
  5. Place the dough in the refrigerator and chill for a minimum of 1 hour.
  6. Roll the dough to 3mm thickness and line a quiche dish. Refrigerate a further 30 minutes.
  7. Line the quiche mould with greaseproof paper and fill with baking beans.
  8. Blind bake the dough at 170deg C for 15-20 minutes or until just starting to colour.
  9. Remove the baking beans and cook a further 8-10 minutes until lightly browned.
  10. Use the remaining egg to egg-wash the quiche base while hot.

For the quiche filling:

  • 2 red onions
  • 1 clove garlic
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 125g feta cheese
  • 1 head of broccoli
  • 250ml milk
  • 250ml cream
  • 5 eggs
  • Salt and pepper to taste

Method:

  1. In a bowl, whisk together the milk, cream and eggs. Season with the salt and pepper and set aside.
  2. Finely slice the red onion and garlic. Sauté in a saucepan for 15-20 minutes, until soft and caramelised.
  3. Add the balsamic vinegar and brown sugar and cook a further five minutes. Cool.
  4. Cut the broccoli into small florets, and blanch in boiling water for 1 minute. Drain well.
  5. To assemble the quiche, spread the caramelised onion on the base of the baked quiche shell.
  6. Top with the broccoli and crumbled feta. Fill to the brim with the egg mixture.
  7. Bake the quiche at 150 degrees C, 40-50 minutes until just set and lightly wobbly in the centre. Allow to cool.

S’mores

by Niamh Larkin, Executive Pastry Chef at 45 Park Lane

Makes: 24 crackers for 12 s’mores

Ingredients:

  • 96g whole wheat pastry flour
  • 120g all-purpose flour
  • 50g caster sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 large egg
  • 50g vegetable oil
  • 85g honey
  • 35g semi-skimmed milk
  • Additional milk for glaze
  • 12 marshmallows
  • 1 small piece of milk or dark chocolate

Method:

  1. Combine the flour, sugar, salt, cinnamon and baking powder in a medium-sized bowl.
  2. In a separate bowl, whisk the egg with the oil, honey, and two tablespoons of milk. Stir this mixture into the dry ingredients to create a firm dough, adding more milk if necessary.
  3. Wrap the dough and chill for around an hour then preheat the oven to 150°C.
  4. Divide the dough in half and, working with one piece at a time, gently knead until it holds together. Roll each piece to a thickness of 1/16” and place on parchment paper.
  5. Brush both pieces of dough with milk and bake for ten minutes, rotating the baking pans after five minutes.
  6. Remove from the oven and use a pizza wheel or sharp knife to cut the sheets of dough into 3″ x 2″ rectangles; don’t separate them, just cut them.
  7. Return to the oven and continue to bake for 18 to 20 minutes.
  8. Leave the crackers in the oven but turn it off and keep the door open for five minutes. After the majority of the oven’s heat has dissipated, shut the door and let it cool down for 20 minutes with the crackers inside to ensure they are crisp. Remove from the oven and cool the crackers on a wire rack.
  9. Individually toast the marshmallows until golden brown. You can do this over a gas hob, barbecue or a campfire.
  10. Place a piece of your chosen chocolate on top of a graham cracker followed by a toasted marshmallow and another cracker. Squeeze together and enjoy while it’s warm!
  11. Top tip: Your crackers can be stored for up to a week if well wrapped, or in the freezer for a couple of months.

Spiced Yogurt Marinated Salmon, Jersey Royals, Green Beans & Coriander

by Guy Betteridge, Executive Chef at Kimpton Fitzroy

Serves: 2

Ingredients:

  • 2 tablespoons of yoghurt
  • selection of spices you have to hand eg. cumin, coriander and turmeric
  • chopped herbs you have to hand eg. parley and coriander
  • 1 lemon
  • 2 salmon fillets
  • Jersey Royals or new potatoes
  • Green beans

Method:

  • In a small bowl mix together two tablespoons of yogurt with a variety of spices from your cupboard, I would recommend cumin, coriander and turmeric, add a squeeze of lemon juice and some chopped herbs like parsley and coriander
  • Rub this marinade over your portions of salmon and leave in the fridge for around two – three hours.
  • Lay the salmon on a 40x40cm piece of cut tin foil, lay around some new potatoes cut in half and the green beans on top and fold the tin foil to seal in a bag shape. This will then steam altogether when you bake it in the oven for 25-30 mins on 180 degrees.
  • Once cooked then finish with some fresh coriander on top.

Middle Eastern Traybake

by Bettina Campolucci Bordi of Bettina’s Kitchen

Makes: 2

Ingredients:

  • 1 large aubergine
  • 1 red onion, quartered
  • 400g tin of butter beans, drained

For the dressing:

  • 4 tablespoons olive oil
  • 1 tablespoon harissa
  • 1 tablespoon maple syrup
  • Salt and freshly cracked black pepper
  • Rice, quinoa or flatbreads to serve

For the toppings:

  • Tahini
  • Pomegranate seeds

Method:

  1. Preheat the oven to 180 degrees C. Line a baking pan with baking parchment.
  2. To hedgehog the aubergine, cut it in half lengthways. Cut the flesh of each half lengthways into quarters without cutting through the skin. Then make 6-8 cuts across the flesh to divide the flesh into chunks. Put the aubergine and onion in the prepared pan.
  3. Mix the dressing ingredients in a bowl, then gently brush some over the veggies. Add the butter beans to the bowl with the remaining dressing, toss and add to the baking pan. Pop in the oven for 20-25 minutes until everything is golden brown. The beans should be slightly crunchy and the veggies brown and soft. Once done, serve with rice, quinoa or flatbreads.

Creamy Roasted Cauliflower Soup

Hamdy Hassan, Executive Chef at Andaz London Liverpool Street

Ingredients:

  • 1 large cauliflower
  • 100g leeks, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground nutmeg
  • Fresh flat-leaf parsley, chopped

Method

  1. On the baking sheet, toss the cauliflower with two tablespoons of the olive oil until lightly and evenly coated. Bake for 25 to 35 minutes until the cauliflower is tender and caramelised on the edges.
  2. Once the cauliflower is almost ready, put the onion, garlic and leeks into a soup pot. Stir occasionally until the onion and leeks are soft.
  3. Reserve a few of the prettiest roasted cauliflower florets for garnish and then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes.
  4. At this point remove the pot from the heat and let it cool for a few minutes. Carefully transfer the hot soup to a blender until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt to taste.
  5. Pour into bowls and garnish with chopped parsley and olive oil.

Eggless Banana Choc Chip Muffins

by Heather Kaniuk & Graham Hornigold, Founders of Smart Patisserie and Longboys

Ingredients:

  • 2 ¼ cups plain flour
  • ¾ cup cocoa powder
  • 1 ½ cup sugar
  • 1 ½ cup milk
  • 1 ½ tsp baking soda
  • 3 Tbsp vinegar
  • ¾ cup vegetable oil
  • 2 bananas, mashed
  • ½ cup chocolate chips

Method:

  1. Preheat the oven to 170 degrees C.
  2. In a jug, whisk together the milk, oil and the vinegar. Leave to stand 5 minutes.
  3. Using a fork, mash the bananas until smooth. Stir into the liquid ingredients.
  4. In a large bowl, sift together the flour, cocoa powder and baking soda. Add the sugar and stir to combine.
  5. Slowly pour the liquid ingredients into the dry ingredients, mixing until it just comes together and there are no lumps. Lastly, fold in half the chocolate chips.
  6. Spoon the batter into lined muffin cups, ¾ full. Sprinkle the tops with remaining chocolate chips.
  7. Bake for 15-18 minutes or until the muffins spring back slightly when touched.

Quinoa Salad

by Executive Chef Connor Godfrey, The Westbury Mayfair 

Serves: 4

Ingredients:

  • 100g of each red and white quinoa
  • 30g of baby spinach
  • 1 pomegranate
  • 1 tablespoon of goji berries
  • ¼ of a cucumber
  • ¾ cherry tomatoes
  • 1 avocado
  • 40g of gherkin and capers

For the dressing:

  • 150ml sherry vinegar
  • 30g mustard
  • 2g sea salt
  • 175ml rapeseed oil
  • 2g xanthan gum (usually in the free-from section of most shops)

To dress the plate:

  •  Grapes, cress, pumpkin seeds and sunflower seeds

Method:

  1. Cook the quinoa by placing it into a pot of cold water then bringing it to the boil and simmering for roughly 20 minutes, drain and cool.
  2. Roughly chop the baby spinach and dice the cucumber removing the seeds from the middle. Then skin and dice the avocado.
  3. Carefully cut the cherry tomatoes into ¼ and the grapes into halves.
  4. Place the gherkins and capers together and run a knife through them.
  5. Now, we are nearly ready to bring everything together. To make the sharp and sweet sherry dressing, combine all the ingredients and allow to blend, the xanthan gum will be the stabilizer and hold it all together.
  6. Now, mix together the quinoa, spinach, pomegranate, goji berries, cucumber, avocado, capers/gherkin. Lightly dress these with the sherry dressing to combine.
  7. Taste, check for seasoning.
  8. Using a large ring of the bowl lightly press the mixture in. Dress the top in the grapes, seeds, cherry tomatoes and cress. Enjoy.

Warming Black Lentils

by Vivek Singh, Head Chef at Cinnamon Collection

Serves: 4

Ingredients:

  • 150g split urdad dal (black lentils)
  • 2 large onions, thinly sliced
  • 2 green chillies, slit lengthwise
  • 4 tablespoons vegetable oil or ghee
  • 1 teaspoon cumin seeds
  • 5 cm piece of ginger, cut into fine matchsticks
  • 3 cloves garlic, finely chopped
  • 2 large tomatoes, diced
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons salt
  • 1 teaspoon red chilli powder
  • 75ml double cream, lightly whisked

Method:

  1. Soak the black lentils in a bowl of water for two hours, or overnight if possible
  2. Drain the lentils, then place in a pan with half the onion, green chillies, half the asafoetida and salt to taste
  3. Add 1.5 litres of water, bring to the boil and cook for 30 – 40 minutes until they are very tender and completely disintegrated
  4. In a separate pan, heat the oil and add cumin seeds and remaining asafoetida, stir for 30 seconds or so until the seeds start to crackle, then add the remaining onion and fry for about 10 minutes over a medium heat until golden.
  5. Add the ginger and garlic and fry for a minute. Add the tomatoes, coriander, ground cumin, salt and red chilli powder and fry for another 5 minutes.
  6. Add the boiled lentil mixture and enough additional water, if required, to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
  7. Pour in the whisked cream and mix well. Remove from the heat, check the seasoning and serve with nann bread or paratha of your choice.