READY THE TIMER, HERE’S YOUR TRIED-AND-TESTED 60-MINUTE MENU
5 minutes...
Relax. You’re done.
8 minutes...
Roughly chop the walnuts. Slice the endive into slim wedges and put in a bowl.wl. Add the blue cheese dressing you made earlier, as well as the chopped walnuts and cranberries. Gently mix together, then pile ontoo a serving platter or large plate and drizzlele with honey. Place in the middle of thehe table for sharing. Set aside.
10 minutes...
Remove the salmon from the pan and drain on kitchen paper, then wrap loosely in foil. Unwrap and sit the fish on top of the couscous when you’re ready to serve the main course.
12 minutes...
Divide the herbed yogurt dressing between two serving plates and add a couple of large spoonfuls of the spiced couscous to each one.
18 minutes...
Set the table, pour the drinks and take a deep breath: you’re almost done.
20 minutes...
Add the salmon fillets to the pan of gently simmering water andd leave to poach for 8 to 10 minutes. tes.
24 minutes...
Put the parsley and mint leaves in a blender with 100g yogurt and the juice from the other lemon half. Season with salt and pepper and blitz until smooth. This is your finished herb dressing.
28 minutes...
Fluff up the couscous with a fork. Drain the chickpeas, discarding the liquid. Finely slice the spring onions. Add both to the couscous, along with the golden raisins. Drizzle with olive oil, season generously with salt and pepper and stir well. Set aside.
32 minutes...
Roughly tear the bunches of parsley and mint to separate the leaves and stems. Put the stems in a medium saucepan filled with salted water. Set leaves aside. Slice the lemon in half. Add the juice from one half to the pan, along with the peel. Set over a medium-high heat and bring to the boil, then reduce the heat to a gentle simmer.
36 minutes...
Boil the kettle. Tip the couscous into a bowl or saucepan and add 1 tbsp cumin and 1 tbsp butter. Add 200ml boiling water, cover with cling film or a lid and set aside.
44 minutes...
Finely chop two pieces of stems ginger. Beat together the mascarpone, cream cheese and icing sugar until smooth. Stir in the t chopped stem ginger. Spoon the cheesecake che mix over the biscuit base. Top with the mango and chill in the fridge until you’re ready to eat dessert.
50 minutes...
Tip the ginger biscuits into a sturdy bowl and bash with a rolling pin until you’re left with fine crumbs. Add a tablespoon of stem ginger syrup and mix well. Divide between two serving bowls or glasses.
54 minutes...
Peel the mango half and finely dice the flesh. Put in a bowl and drizzle with one tablespoon of syrup from the ja jar of stem ginger. Set aside.
60 minutes to go
Decant two heaped tablespoons of yogurt into a bowl. Crumble the blue cheese into small pieces and mix ¾ of it into the yogurt (save the rest for later). Drizzle with olive oil.