The Herald - - FRONT PAGE -

John Whaite, who won the third Bake Off se­ries, watches the show but has forged his own ca­reer in tele­vi­sion. He has now writ­ten an­other cook­book to fol­low those pub­lished af­ter Bake Off.

the tin for five min­utes, then in­vert on to a plate.

6 For the glaze, com­bine the jam and water in a small pan and bring to the boil. Paint the glaze onto the cake with a pas­try brush. The cake will keep for a few days in an air­tight tin; it’ll ac­tu­ally be that bit bet­ter on day two.



(Serves 6)

6 medium bak­ing pota­toes

For the filling:

40g un­salted but­ter

1 leek, very finely sliced

2 an­chovies, finely chopped

100g skin­less salmon, cut into 1cm cubes

100g skin­less pol­lack, cut into 1cm cubes

100g skin­less smoked had­dock, cut into 1cm cubes

200g creme fraiche

1tbsp finely chopped flat-leaf pars­ley 1tbsp finely chopped fresh chives 1tbsp whole­grain mus­tard

1tsp fine sea salt

1tsp black pep­per

For the top­ping:

1tsp fine sea salt

50g Gruyere, finely grated

1tbsp creme fraiche


1 Pre­heat the oven to 210°C/190°C

Cle­men­tine and car­damom up­side-down cake.

fan/gas mark 7. Put the pota­toes on a bak­ing tray and bake for one to one-and-a-half hours, un­til the skins are crispy and the in­sides soft. Re­move from the oven and al­low to cool un­til you can han­dle them. Re­duce the tem­per­a­ture to 200°C/180°C fan/gas mark 6.

2 Heat the but­ter in a fry­ing pan over a medium heat. Once the but­ter melts, add the leek and fry un­til very soft – about 20 min­utes – stir­ring

Sticky fried le­banese sprouts.

oc­ca­sion­ally. Put the leek into a bowl with the re­main­ing filling in­gre­di­ents and stir to mix well.

3 Halve the pota­toes and scoop most of the flesh into a bowl – leave about 5mm of flesh against the skin. Fill each potato skin with the fish filling and place on a bak­ing tray – or use a 12-hole bun tin so the filled potato halves don’t fall over.

4 Add the top­ping in­gre­di­ents to the bowl of potato and mix un­til fairly smooth, then blob it on top of the fish

filling in each potato skin. Bake for 20-30 min­utes, un­til the potato is slightly coloured.



(Serves 2-4)

75g dried figs, finely chopped 75ml dry sherry

200g nat­u­ral yo­gurt

1tbsp finely chopped fresh mint 1tbsp sun­flower oil

500g Brus­sels sprouts, trimmed and halved

200g sharp-tast­ing green grapes, halved

75g pecans, roughly chopped

½tbsp sherry vine­gar

2tsp ground sumac

Small hand­ful of flat-leaf pars­ley, roughly chopped

Sea salt flakes


1 Com­bine the figs and sherry in a small pan and bring to the boil. Boil un­til the figs cook down and you have a thick paste. Add a splash of water to loosen it into a thick puree. Set aside un­til needed.

2 Mix the yo­gurt with the mint and a pinch of salt. Set aside un­til needed.

3 Heat the oil in a de­cent-sized fry­ing pan over a high heat. Once the oil shim­mers from the heat, add the sprouts and fry, toss­ing fre­quently, un­til they smell nutty and have started to char. Add the grapes and pecans and fry, toss­ing, for a fur­ther minute, then add the sherry vine­gar, sumac and pars­ley and toss to­gether. Fi­nally add the fig puree and toss to com­bine. 4 Serve the sprouts on a plat­ter, with the yo­gurt driz­zled over the top.

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