COLLECTION
For better-tasting food and your own peace of mind, use sustainably and locally produced ingredients if possible. Eggs should always be free-range. 1 teaspoon is 5ml; 1 tablespoon is 15ml
Coconut-coated haddock cakes with mango and aubergine chutney
SERVES 4-6
600g haddock fillet, skinned and roughly cut into pieces 4 spring onions, thinly sliced, then chopped
1 egg, plus 1 egg white
75g plain flour
200g desiccated coconut (unsweetened)
200ml sunflower oil
For the mango and aubergine chutney
250g aubergine, trimmed and chopped into 1cm cubes
½tsp sea salt flakes
3 large passionfruit
3tbsp sunflower oil
1cm piece ginger, finely grated 2 garlic cloves, finely grated 2tsp pul biber (Turkish red pepper flakes)
1 small onion, finely chopped 2tbsp white balsamic vinegar 1tbsp honey
425g ripe mango flesh
10g chives, snipped Scatter the haddock with salt, put in the bowl of a processor and whizz to a rough paste. Add the spring onions and egg white and whizz for a second or two to bring it all together. With damp hands, form the mixture into 24 balls, put on a tray and press down to flatten a little, then chill. (Rinse the equipment that you have used for the fish in cold water first, before washing in hot soapy water, otherwise the fish protein will stick to everything like glue.)
While the cakes are firming up, make the chutney. Put the aubergine into a colander, scatter over the salt and set aside for 15 minutes. Meanwhile, cut the passionfruit in half and scoop the flesh into a mini processor. Whizz for a few seconds to loosen the flesh from the seeds, but not enough to crush the seeds. Pass the lot through a sieve set over a bowl, pushing all the juice through with the back of a ladle.
Pat the salt off the aubergine and heat the oil in a wok. Tip in the aubergine, spreading it out so the underside becomes seared and golden. (Don't be tempted to add more oil at any stage.) Stir-fry until the aubergine starts to look softer and the pieces glossier.
Add the ginger and garlic and stirfry for another minute, then add the pul biber. Tip into a bowl and set aside. Put the onion into the passionfruit juice with the vinegar and honey. Heat gently for 2 minutes, then leave to cool.
Add the mango, onion mixture and chives to the aubergine.
Sift the flour onto a tray, then crack the egg into a bowl and whisk. Put the coconut onto a separate tray. Dip the haddock cakes in the flour, then the egg, then the coconut, to coat evenly.
Heat the oil in a deep pan or wok to 150C-170C/300F-325F/ Gas 2-3 – you'll need to fluctuate between the two so the haddock cakes don't brown too quickly before they cook all the way through – around 2 minutes per side. Fry a few at a time until the cakes are cooked.
Serve the chutney in small bowls with the haddock cakes.
Haddock mornay with spinach and poached duck egg
SERVES 4
500g spinach
2tbsp extra virgin olive oil
40g butter
4 duck or large hens' eggs 4 chunky haddock fillets, skin on micro amaranth leaves, to serve
For the mornay sauce
300ml full-fat milk
1 bay leaf
15g butter
15g plain flour
½tsp Dijon mustard
1tsp sea salt flakes
35g Gruyère cheese, grated 4-5tbsp double cream Wash the spinach and drain. Put a few teaspoons of oil in a large pan and add the spinach and a few sea salt crystals. Cover and cook for around 3 minutes, until wilted, then drain well and return to the pan with half the butter.
Bring a pan of water to the boil and have a large bowl of iced water on hand. Poach the eggs by cracking one at a time into a small glass and stir the water to create a whirlpool effect. Gently lower the egg into the vortex and turn the heat right down. Cook for 3 minutes, then lift into the cold water with a slotted spoon. Poach the others in the same way, then set aside until ready to reheat and serve the fish.
Sprinkle a few sea salt flakes and grind a little black pepper onto the haddock flesh, then set aside.
To make the mornay sauce, heat the milk and bay leaf for around 5 minutes and leave to infuse (watch carefully to prevent it from boiling over).
Melt the butter in a pan over a low heat and stir in the flour, stirring for around 30 seconds until the mixture is a pale blond colour. Discard the bay leaf and beat in the milk a little at a time until the sauce is smooth. Bring to a gentle simmer on a very low heat and cook, stirring, for around 5 minutes. Off the heat, add the mustard, salt, Gruyère cheese and cream and beat until silky smooth. Keep the sauce warm in a bowl over a pan of hot water (you can add more cream if the sauce needs to be a looser consistency when you serve).
Preheat the oven to 200C/ 400F/Gas 6. Pat the fish dry with kitchen paper. Heat the remaining oil in a frying pan (wrap the handle in foil if it isn't ovenproof) with the rest of the butter, then add the haddock skin-side down and fry for 2 minutes, or until the skin is golden and crisp. Turn the fish over and put it in the oven for 6 minutes if chunky pieces and for 4 minutes if thinner pieces. Check the fish flakes easily; give it longer if necessary.
While the fish is cooking, get a pan of water boiling ready to reheat the eggs.
Reheat the spinach and put a heap on each plate and the fish on top. Drain the eggs on kitchen paper and place on top of the fish. Spoon over some mornay sauce without totally covering the egg. Break open the egg as you serve and scatter the micro amaranth leaves over the top.
Marinated haddock in yellow bean sauce with ginger, leeks and pak choi
SERVES 4
2tbsp crushed yellow bean sauce
4tbsp salted soy beans, well rinsed
2tbsp mirin
2tsp golden caster sugar 1-2tsp chilli garlic sauce
750g haddock fillet, skinned and cut into 4cm pieces
5tbsp sunflower oil
8 baby or 4 medium pak choi, halved lengthways
5 baby leeks, thinly shredded 3tbsp salted bamboo shoots in chilli oil, drained flowering chive sprigs, to serve (optional) Put the yellow bean sauce, mirin, sugar and chilli garlic sauce in a bowl and mix well. Add the haddock and leave to marinate for around 5 minutes.
Meanwhile, heat 1tbsp oil in a frying pan and sear the pak choi on their cut side. Turn them, remove from the heat then add around 3tbsp water and season with sea salt flakes and freshly ground black pepper. Cover and braise on a low heat for a few minutes, until the water has evaporated. Keep them warm.
Heat a further 2tbsp of the oil in a wok and, when hot, add the leeks and fry until they shrink and crisp but retain some of their green colour. Keep warm in a low oven.
Remove the haddock pieces from the marinade and scrape off any loose bits. Wipe out the wok and heat the remaining oil. Fry the fish for a few minutes until golden on one side, then turn and fry for a further few minutes. Remove from the wok and add the marinade with 4-5tbsp of water and bring to a simmer. Put the fish back into the pan with the salted bamboo shoots and heat briefly, then serve with the pak choi, leeks and flowering chive sprigs, if using.
Spiced haddock pilaf
SERVES 4
300g basmati rice
3tbsp vegetable oil
265g onions, finely chopped 2 green chillies, deseeded and finely chopped
2cm piece ginger, scraped and grated
3 garlic cloves, grated 3 cardamom pods, slightly crushed to open
1tsp cumin seeds, ground
1tsp turmeric
1tsp medium curry powder
75g golden sultanas
1 small cinnamon stick
1tsp sea salt flakes
1tsp freshly ground black pepper
600ml fish or vegetable stock 4 eggs
500g haddock fillet, skinned and cut into 2cm pieces
6tbsp chopped coriander leaves, plus a few whole leaves to garnish
4tbsp flaked almonds, toasted plain yoghurt, to serve brinjal pickle, to serve Tip the rice into a sieve and submerge in a bowl of cold water. Soak for 15 minutes. Rinse, then drain in the sieve on kitchen paper until ready to use.
Heat the oil in a pan over a medium heat and fry the onions until soft and pale golden. Add the chillies and cook for 2 minutes. Add the ginger, garlic, cardamom, cumin seeds, turmeric and curry powder. Stir well, then fold in the rice and sultanas. Add the salt and pepper, cinnamon stick and stock. Bring to a gentle simmer, stir, cover with a tight-fitting lid, turn the heat right down and cook for 10 minutes, or until cooked.
Meanwhile, put the eggs into cold water and bring to the boil. As soon as they boil, set the timer for 7 minutes, then plunge them into cold water. As soon as they are cool enough to handle, peel and set aside.
When the rice is almost ready, fold in the fish pieces and cook for 7 minutes. Carefully fold in the chopped coriander and 2tbsp of the almonds. Lay the eggs on top, cover and give them a few minutes to heat through. Scatter over the rest of the almonds and the whole coriander leaves, cut the eggs in half and serve immediately with plain yoghurt and brinjal pickle spooned over.
Carrot and coconut cake
SERVES 8-10
120ml sunflower oil, plus extra for greasing softened butter, for greasing (optional)
3 eggs, separated
150g soft light brown sugar 100g plain flour
1½tsp ground cinnamon
½tsp ground ginger
1tsp baking powder
1tsp bicarbonate of soda
½tsp fine sea salt
200g coarsely grated carrot (around 3 large carrots)
100g desiccated coconut grated zest ½ orange
For the topping
15g coconut flakes
250g non-dairy coconut-milk yoghurt
2tbsp icing sugar
½tsp vanilla bean paste
900g loaf tin
Preheat your oven to 180C/350F/ Gas 4. Lightly grease the sides and base of the loaf tin with oil
(or softened butter), then cut a long strip of baking parchment the width of the tin and nestle it into the base and up the ends, leaving some overhang (this helps you to lift out the cake when it’s done, running a knife along the sides beforehand to make sure that it hasn’t stuck).
Place the egg whites in one mixing bowl and the yolks in another. Using an electric hand whisk, whisk the egg whites until they form stiff peaks, then set aside.
Add the sugar to the mixing bowl with the egg yolks and whisk together (there’s no need to clean the hand whisk after whisking the egg whites). Slowly whisk in the oil, then the flour, spices, raising agents and salt.
Using a spatula or large spoon, fold in the grated carrot, coconut and orange zest, then fold through the egg whites until everything is combined. Tip into the loaf tin, then bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool completely in the pan on a wire rack.
Place the coconut flakes for the topping on a small roasting tray and bake for 2-3 minutes (watch them like a hawk as they can burn very quickly), until lightly golden, then set aside. Just before serving, use a balloon whisk to whisk together the yoghurt, icing sugar and vanilla bean paste. Spread over the top of the cooled cake and sprinkle the toasted coconut flakes over the top.
Coconut jumbo oat granola
MAKES AROUND 1.5KG
For the coconut granola
100g flame or jumbo raisins
50g whole skin-on almonds, roughly chopped
50g shelled unsalted pistachios, roughly chopped
50g pecans, roughly chopped 250g jumbo oats
25g pumpkin seeds
25g chia seeds
4tbsp coconut oil
5tbsp maple syrup
1tsp ground cinnamon
1tsp vanilla bean paste
½tsp sea salt flakes
50g coconut flakes
To serve (per person)
1 nectarine, peach or apricot, halved and stoned
1tsp melted unsalted butter 150g Greek or natural yoghurt edible flowers (optional) Preheat your oven to 170C/ 325F/Gas 3 and line a large baking tray with baking parchment. Soak the raisins in a bowl of just-boiled water while you prepare the other ingredients.
In a large mixing bowl, combine the chopped nuts, jumbo oats and seeds. Put the coconut oil, maple syrup, cinnamon, vanilla bean paste and 4tbsp water in a small saucepan and heat until it comes to a simmer. Drain the raisins and tip them into the saucepan, then pour everything over the nuts, oat and seeds mixture. Sprinkle in the salt and mix together well.
Spread the granola mixture out over the parchment, making it a little thinner in the middle and piling it up more at the edges, as that’s where it will brown more quickly. Bake for 15 minutes, then stir well and continue to cook, stirring every 10 minutes until golden and fragrant (35-45 minutes in total, depending on how golden you like it). Stir the coconut flakes into the mixture for the final 5-10 minutes. Once ready, remove from the oven and set aside to cool completely.
When ready to serve, heat a griddle pan or a barbecue over a medium-high heat. Brush the cut sides of the fruit with melted butter, place them cut-side down on the griddle and cook for 2 minutes, until lightly charred. Spoon the yoghurt into bowls, top with a hefty sprinkling of granola and the fruit. A sprinkling of edible flowers looks pretty, too.
Coriander, coconut and daikon noodle soup
SERVES 2
For the coriander and coconut broth 2 shallots, quartered 2 celery stalks, halved 50g ginger, sliced
6 white peppercorns ½tsp coriander seeds ½tsp cumin seeds pinch hot chilli flakes 2 lemongrass stalks 8 lime leaves
2 garlic cloves, halved 100g desiccated coconut 2-3tbsp tamari
1-2tsp maple syrup juice ½-1 lime
30g coriander leaves
For the sweet potato crisps
1 small sweet potato, peeled 1tbsp sunflower oil
1 shallot, thinly sliced
For the tamari-maple mushrooms
200g fresh shiitake mushrooms 2tbsp tamari
1tbsp maple syrup
1tsp toasted sesame oil
To serve
1 daikon, peeled handful coriander handful Thai basil leaves 2 lime wedges Preheat your oven to 150C/300F/ Gas 2. For the broth, put the shallot, celery, ginger, spices, lemongrass, lime leaves and garlic in a large casserole with 2 litres of water. Cover and cook in the oven for 3 hours. Remove the casserole
from the oven, uncover and allow to cool completely.
Pass the broth through a sieve into a jug, discarding the aromatics – you should have just over 1 litre. This can be done a day in advance. Keep the broth chilled, then bring it back to room temperature when needed.
For the crisps, use a vegetable peeler to pare long strips from the sweet potato. Toss the strips with the oil and shallot and scatter in a roasting tray.
To make the tamari-maple mushrooms, trim the shiitake stems and halve any larger mushrooms. Toss in a small roasting tray with the tamari, maple syrup and sesame oil. Put the mushrooms and sweet potato in the oven. Roast for 30-40 minutes, turning both every 15 minutes, or until the sweet potato is crisp and the mushrooms have absorbed all the liquid.
Pour the broth into a blender with the coconut and blitz until smooth. Add the tamari, maple syrup, lime and coriander and blitz again until as smooth as possible, then taste: add more sour (lime), sweet (maple syrup) and salt (tamari) if needed, to balance the flavour. Line a sieve with muslin or kitchen paper and set it over a large jug. Pour the broth through the sieve, pressing to extract as much liquid as possible.
Spiralise or shred the daikon and place it in a large bowl of iced water for 5 minutes to crisp up. Gather all your other ingredients ready to build the bowls.
Lift out the daikon, then pat it with kitchen paper to absorb as much water as possible.
Divide the daikon between 2 large, shallow bowls. Slowly pour the broth (give it a stir if it has separated) around the daikon into the base of the bowls.
Arrange the mushrooms, sweet potato and shallot crisps over the top, scatter with the herbs, and finish each with a lime wedge.
Huevos rancheros
SERVES 2
1 x 400g can chopped tomatoes 1 garlic clove
1 jalapeño or mild green chilli, roughly chopped
½tsp sea salt
¼tsp caster sugar
½tsp ground cumin
4 eggs
4 small corn tortillas
40g grated Red Leicester or Cheddar cheese small handful coriander leaves, roughly chopped
½ avocado, peeled, halved and sliced Tip the tomatoes into a blender with the garlic, chilli (you can remove the seeds but the sauce is good with a bit of heat), salt, sugar and cumin. Blitz until smooth, then tip into a large frying pan. Rinse out the jug with a splash of water and add the water to the pan. Bring the salsa to a simmer and cook, stirring occasionally, for 8-10 minutes. The aim is for the garlic to cook out and mellow in flavour and the sauce to thicken.
Make 4 indents in the sauce with a spoon (it will still be quite loose so don’t worry if they don’t hold completely). Crack an egg into each indent. Cover the pan with a lid or sheet of foil and cook gently for 4-5 minutes, until the egg whites are just set but the yolks are still soft. Meanwhile, toast the tortillas. Lay them over a naked flame on the hob until they char in places, then flip them, or dry-toast them in a hot frying pan or warm them in a hot oven. Cooking the tortillas for a little longer than usual here means they crisp up slightly, which is good as they’ll soften in the sauce. Place 2 tortillas on each plate and spoon over the eggs and salsa. Scatter over the cheese and coriander and serve with sliced avocado.
Salmon noodle bowls
SERVES 2
125g dried fine egg noodles 2tsp toasted sesame oil 2 salmon fillets, skin removed ½tbsp soy sauce
1 avocado, halved and stoned 1tsp black sesame seeds, to serve
1 spring onion, finely shredded, to serve
For the pickled radish
2tbsp Japanese rice vinegar 2tsp clear honey
150g watermelon radish, peeled and thinly sliced
For the soy dressing
2tbsp soy sauce
1tbsp Japanese rice vinegar 1tsp runny honey
1tsp grated fresh ginger root
For the chilli-yuzu relish
1 large or 2 small jalapeño chillies, seeded and finely chopped
¼tsp concentrated yuzu juice (or mandarin or lime juice) pinch caster sugar (optional) Toss all the pickled radish ingredients in a bowl. Set aside while you prepare everything else, but keep tossing from time to time to coat.
To make the soy dressing, mix all the ingredients together in a bowl. Set aside.
For the chilli-yuzu relish, place the chopped chilli on a chopping board. Sprinkle with sea salt flakes and, using the flat side of the blade of a chef’s knife, crush the salt into the chilli using a rolling motion. You may need to scrape it up into a pile every now and then and chop it with the blade to help break down the skin. (Alternatively, pound it in a pestle and mortar or blitz in a small food processor.) Transfer the relish to a bowl and mix in the yuzu juice. Sweeten it with the sugar if required.
Bring a large saucepan of salted water to the boil and drop in the egg noodles, simmer for 3 minutes (or according to the packet instructions), then drain and rinse under the cold tap. Shake to drain, then toss with the sesame oil. Spread out on kitchen paper to soak up any more excess water.
Preheat the grill to medium-high and line a flat baking sheet with foil. Place the salmon fillets on the lined tray, brush with the soy sauce and grill for 7-8 minutes, or until cooked through.
Divide the noodles between 2 bowls, and spoon over a little soy dressing. Arrange half an avocado and a good heap of pickled radish to each bowl, then add the salmon fillets and top with the chilli-yuzu relish. Spoon over the remaining dressing. Scatter with sesame seeds and spring onion to serve.
Note: Yuzu is a Japanese citrus fruit with a flavour somewhere between a mandarin and a lime. They’re not easy to find fresh, but in Asian stores (and most large supermarkets) you can often find it sold concentrated in bottles. Yuzu really lifts the chilli relish here, though you can use a splash of lime or mandarin juice instead. Splash leftover yuzu into gin and tonics or chicken noodle soups.
Courgette and pecorino polenta cakes
SERVES 2-3
15g unsalted butter
3tbsp olive oil
1 courgette (around 200g), thinly sliced
2 garlic cloves, crushed dash freshly squeezed lemon juice
125g quick-cook polenta
50g grated Pecorino
250g cherry tomatoes on the vine
3 thyme sprigs
6 slices Parma ham (or any other dry-cured ham) 3 handfuls rocket leaves Heat the butter and 1tbsp of the oil in a large frying pan over a medium heat and, when foaming, add the courgette and garlic. Season with salt and pepper and fry, stirring regularly, for around 15 minutes, until the courgette slices have collapsed and turned golden. Splash in the lemon juice and set aside.
Bring 500ml water to the boil with a pinch of salt in a medium saucepan. Stir the water with a wooden spoon and immediately pour in the polenta. Turn the heat to medium-low and stir continuously (take care as it can bubble up and splutter) for 4-5 minutes until there are no lumps and it's almost too thick to carry on stirring.
Tip into the pan with the courgette, add the Pecorino, season with black pepper and stir until completely combined and the cheese has melted. Spread out in the pan with the spoon and leave for 10-15 minutes, or until the mixture is cool enough to handle.
Divide the polenta into 6 portions (around 100g each) and shape into cakes around 2cm thick. Set on a plate and leave to cool completely (or, if not using at once, chill for up to 48 hours).
Preheat your oven to 200C/ 400F/Gas 6 and line a large baking tray with baking parchment.
Lightly brush the polenta cakes all over with 1tbsp oil and arrange on half the lined tray, then bake for 10 minutes.
Take the tray out of the oven. Arrange the tomatoes and thyme around the polenta cakes, drizzle with the remaining 1tbsp oil, season and bake for a final 10 minutes – the tomatoes should just be collapsing and the cakes should be just golden.
Serve 2-3 cakes per person with the tomatoes, ham and rocket, spooning over any extra juices from the tomatoes, and shaving over a little more cheese.
Lamb and chorizo burger with apricot salsa
MAKES 4 BURGERS
OUTDOORS Half-and-half technique INDOORS Griddle pan on the hob 200g cooking chorizo, skinned and chopped
500g lamb shoulder, minced 4 brioche burger buns
4 tbsp smoked garlic mayo (see recipe, right), optional
For the salsa
3 ripe apricots, chopped 1 medium red onion, finely chopped
1tbsp chopped mint leaves juice ½ lemon pinch sugar pinch chilli flakes If cooking outside, prepare your coals for the half-and-half technique (see note, right).
Evenly mix the chopped chorizo into the lamb mince. Divide the mixture into 4 balls and flatten them into patties a little bit larger than the buns, as you will get shrinkage as the fats render.
You don't need to season these burgers, because of the salty chorizo in the mix.
When your patties are ready, set them aside while your grill is getting fired up. If you're cooking indoors, set a griddle pan over a medium-high heat on the hob.
To make the salsa, combine all the salsa ingredients in a bowl and season to taste. Remember, the chorizo is quite salty so take it easy with the seasoning.
When your grill or griddle is hot, get the patties over direct heat or into the pan. If you're cooking outdoors, you will get some flare-ups because of the fat in the chorizo and the lamb, but you've got your indirect heat zone to go to if things get out of hand.
Grill or griddle until you have a crust on the outside and the patties are cooked throughout (around 5 minutes per side).
Toast your buns, slather some smoked garlic mayo on the bottom bun (optional), add the burger, top with your freshly made apricot salsa and enjoy.
Smoked garlic mayo
MAKES AROUND 100G 1 whole garlic bulb 100g mayonnaise juice 1 lemon Put your garlic on to smoke – the best way is popping the bulb into a proper smoker and leaving it for around 2 hours. If you can't smoke your garlic outdoors, just wrap it in foil and leave it in the oven for 1 hour (at around 180C/350F/ Gas 4). When the garlic is cooked, peel and crush it. Add it to the mayonnaise, along with the lemon juice, and whisk it together.
Half-and-half technique
This is the technique you will probably find yourself using most often, and it's quick and easy to set up. Once you have your coals cooking, lay them out over half of the base of your barbecue, so one half of the base has no coals. This gives you a medium-hot heat available over the coals and a large indirect zone where you can move food to avoid overcooking. You will want the bottom and top vents fully open with this method.
Lamb shawarma burger
MAKES 4 BURGERS
OUTDOORS Kettle-style grill with lid, half-and-half technique
INDOORS Not recommended for the lamb – this works best on the grill to get a good char ½ deboned butterflied lamb shoulder (around 1-1.5kg) 8 cherry tomatoes
1tbsp olive oil
1tbsp balsamic vinegar thyme sprig, leaves picked 4 ciabatta buns or flatbreads 8 baby gem lettuce leaves 1 small red onion, thinly sliced pickled jalapeños or other chillies, to serve
100ml natural yoghurt, to serve
For the spice mix
2tsp salt
1tsp garlic granules ½tsp ground turmeric 1tsp ground cumin
1tsp ground coriander 1tsp paprika
½tsp cayenne
½tsp ground cinnamon If cooking outside, prepare your coals for the half-and-half technique (see note, p109).
This is a big one, so you need to get started early. Trim off any gristle and flatten out the butterflied lamb shoulder with a rolling pin. Using a sharp knife, cut the lamb into 10cm-wide pieces.
Stir all the spice mix ingredients together in a bowl, then rub it all over the lamb. Make sure the meat is evenly covered. You will need a steady hand for the next bit. Neatly stack the lamb pieces on a chopping board. Holding the pile of lamb secure with the finger and thumb of one hand, use a long and skinny sharp knife to pierce through the middle of all the lamb pieces, vertically from top to bottom. Keeping the knife in place, take a long metal spoon and slide the handle down the knife's flat side, so you can replace the knife with the spoon. Pick up the end of the spoon and make sure the lamb is secure.
Place the lamb over direct heat on the grill. Once you get a good char on the meat, turn it, until the whole of the outside is cooked. Then move the lamb to the indirect side of the grill, and put the lid on to make sure the middle is properly cooked through or at least blushing – lamb is best served medium. This will take around 30-45 minutes.
When it's cooked, the lamb needs to rest for around 10 minutes, which gives you plenty of time to roast your cherry tomatoes. Stick them in a small roasting tin, drizzle with the olive oil and balsamic vinegar, then sprinkle with thyme leaves and salt. Put the tin on the grill, return the lid and roast for around 15 minutes, until tender. If you're doing this indoors, make sure you preheat your oven to 200C/ 400F/Gas 6 first.
Toast your buns. When the meat is ready, holding the spoon upright, carve downwards to slice the meat off it. Bottom bun first, then 2 lettuce leaves per bun.
Place a good portion of lamb chunks on the lettuce. Follow that with the red onions, pickled jalapeños and tomatoes. Drizzle some yoghurt over, then top with the bun lid.
Surf ‘n’ turf burger
MAKES 2-4 BURGERS
OUTDOORS Half-and-half technique, with cast-iron frying pan
INDOORS Griddle pan and cast-iron frying pan on the hob 2 x 250g rib-eye steaks (at least 21-day dry-aged)
75g butter large pinch saffron
200g large peeled tiger prawns 1tsp sea salt generous dash freshly squeezed lemon juice
1tsp thyme leaves
To serve
1 x portion beard hair chips (see recipe, right)
2-4 good-quality seeded buns Start by bringing your steaks to room temperature for up to 2 hours before you cook them.
You can use this time to prep the beard hair chips.
If cooking outside, prepare your coals for the half-and-half technique (see note, p109). Get your grill up to a medium heat and generously season your steaks with salt and pepper. If you're cooking indoors, get a griddle pan hot over a medium-high heat.
Lay the meat on the grill or griddle and get cooking. If you're outdoors, keep them moving – make sure you get that fat dancing – and watch out for fat fires.
You want to cook your steaks to medium-rare (around 6-8 minutes, keep turning and moving) – use a cook's digital thermometer to make sure they are perfectly cooked. Then take the steaks off the heat and rest them in a warm place for at least 5 minutes.
While the steaks are resting, get your chips cooking (see recipe, below). At the same time, put a cast-iron frying pan on the grill or over a high heat on the hob and get it red-hot. Throw your butter into the pan, then, just before the butter really starts to burn, throw in the saffron and prawns. Keep them moving so they get a nice colour and look bright and tasty. After 1 minute, add the salt, lemon and thyme leaves. Remove from the heat and rest for a minute while you toast your buns.
Slice the steak. Place a layer of beard hair chips on the bottom bun, followed by slices of steak. Top with those almighty prawns and finally the bun lid, then serve.
Beard hair chips
SERVES 4
2 baking potatoes vegetable oil, for deep-fat frying (at least 2 litres) You need a Japanese-style mandolin with a fine julienne cutter.
Peel the potatoes and carefully slice them using the fine julienne cutter on the mandolin. When you have got your chips, soak them in cold water for 1 hour.
Pour the oil into a large deep saucepan (or you can use a deep-fat fryer) and set it over a high heat. Once the temperature reaches 180C/350F, you are ready to fry. Drain your chips well on kitchen paper. Deep-fry for a couple of minutes until golden brown, drain again on clean kitchen paper and season to taste.
Monty in the middle
MAKES 2 BURGERS
OUTDOORS Half-and-half technique, with a frying pan
INDOORS Frying pan and griddle pan on the hob 500g beef mince
50g Monterey Jack cheese, grated butter or vegetable oil, for frying 1 medium onion, sliced
2 brioche burger buns
6 pickle slices (chilli pickle is good with this burger) your favourite condiments (eg mayo, ketchup and American yellow mustard) If cooking outside, prepare your coals for the half-and-half technique (see note, p109).
Divide the beef mince into 4 balls and flatten into thin patties. This will take some expert hand moulding – the thinner, the better, as you need to get heat to the middle of the burgers in order for the cheese to melt.
Next, lay out the patties and make sure they’re equal in size. Place the grated Monterey
Jack cheese in the middle of two patties. Make sure that the cheese doesn’t touch the edges as the beef mince will need to seal round the outside properly. Place the naked beef patties on top of the cheese patties.
Using your thumb, press along the edges so that you seal the cheese inside. You are basically crimping the outside of the beef patties so that they hold together. It doesn’t matter if a little cheese oozes out during the cook – any little air holes will help to cook the cheese. Season the patties and set them aside.
Now get your onions. Place a small frying pan over indirect heat on the grill, or if you’re indoors, on a low heat on the hob. Stick the knob of butter or some oil in the pan. Once hot, chuck in your onions and cook until they are golden – around 10 minutes.
You’ll need a medium-high heat to cook the Monty in the middle patties – hot enough to create a crust and melt the cheese but not burn the outside. If you’re cooking outdoors, put the patties direct on the grill or, inside, use your griddle pan on the hob.
These take a bit more time to cook than a regular burger because of the cheese inside the patty – around 10 minutes in total. They need to be cooked right through so that the centre goes molten. Toast your buns and add any condiment you like on the bottoms (mayo is good here).
Place the patties on the bottom buns straight off the grill. Top with the pickle slices and golden onions and your favourite condiments, then the lid.
Fleetwood mac and cheese burger
MAKES 4 BURGERS
OUTDOORS Half-and-half technique, with a saucepan and plancha; not recommended for the frickles INDOORS Saucepan and large frying pan on the hob. You’ll also need a deep-fat fryer or deep saucepan 500g beef mince butter or vegetable oil, for frying 4 burger buns ketchup, to serve
For the mac and cheese
175g macaroni
200g Red Leicester or Cheddar cheese, grated
25g butter
1tbsp English mustard
For the frickles
vegetable oil, for deep-fat frying (at least 2 litres)
100g self-raising flour, plus extra for dusting
175ml lager or sparkling water jar sliced pickles (dill is better than sweet for that extra tang) If cooking outside, prepare your coals for the half-and-half technique (see note, p109).
The mac and cheese needs to be made at least an hour in advance. It’s best to make it the night before or at least the morning of the cook, as you need to chill it so it’s easier to shape and holds together well. Cook the macaroni according to the instructions on the packet – either over a high heat on the hob or over direct heat on your grill.
When the pasta is drained add the grated cheese, butter and mustard and season. Mix thoroughly until it has a smooth consistency, then keep chilled until needed. To make the frickles, pour the oil into a large, deep saucepan (or you can use a deep-fat fryer), set it over a high heat and get the oil hot. Once the temperature reaches 180C/350F, you’re ready to fry.
Whisk the flour and beer or water together in a mixing bowl, then season well. Dust the pickles with flour. The easiest way is to tip the flour out into a small roasting tin and throw in the pickles until they are lightly covered in flour.
Dip the floured pickles into the batter and carefully lower them into the pan or deep-fat fryer and cook until golden. This will usually take 3-4 minutes. Remove and lay on kitchen paper to drain.
To make the burgers, get your cooking surface hot – either sit your plancha over direct heat on the grill or your frying pan over a high heat on the hob. Divide the mince into 4 balls and flatten them into patties. Season, then throw them in the frying pan or plancha.
If you’re cooking outdoors directly on the grill, the meat might stick – don’t worry, the grill will release the meat when it’s ready. Cook for 1-2 minutes, then flip and repeat until they are done (around 6 minutes for medium).
Meanwhile, shape the chilled mac and cheese into 4 patties. Chuck the knob of butter or a glug of vegetable oil onto your cooking surface – plancha or frying pan set over a mediumhot heat (or less direct heat on the grill). When the fat is melted, carefully place your mac and cheese patties onto the cooking surface. You may need to cook them in a couple of batches, if you don’t have enough room.
Fry for 2 minutes, or until you have a nice brown crust, then very carefully flip and cook until the other side has a nice crust. Use a thermometer to make sure the burger is perfectly cooked, then remove your burgers and keep warm while you toast the buns. When they are toasted, on the bottom bun add the patty, fried mac and cheese, a dollop of the ketchup, the frickles, then top with the toasted bun lid.
Seoulja boi
MAKES 4 BURGERS
OUTDOORS Not recommended INDOORS Saucepan, griddle pan and frying pan on the hob, plus deep-fat fryer or deep saucepan
For the panko chicken
4 boneless, skinless chicken thighs
100g plain flour
1tsp garlic granules
1tsp onion granules
1tsp ground coriander
1tsp ground white pepper
1tsp ground black pepper
2tsp table salt
2 eggs, beaten
250g panko breadcrumbs
1tsp dried oregano vegetable oil, for deep-fat frying (at least 2 litres)
For the sauce for coating
250g gochujang
50ml sesame oil
200ml cider vinegar
150g caster sugar
100g fermented black beans 25ml light soy sauce
25ml dark soy sauce
1tbsp garlic granules
30g black sesame seeds
For the toasted sesame mayo
100g white sesame seeds 200g Kewpie mayonnaise (Japanese mayonnaise made with rice vinegar)
1tsp sesame oil
1tsp sea salt juice ½ lime
For the grilled pineapple
½ small pineapple, peeled and cut into 0.5cm-thick steaks
For the pickled cucumber
½ cucumber
50ml ponzu
1tsp black sesame seeds handful coriander leaves, chopped
25g caster sugar
1tsp sesame oil
To serve
iceberg lettuce, shredded 2 spring onions, sliced ½ red onion, thinly sliced 1 red chilli, thinly sliced 4 brioche buns knob butter, melted Trim all the excess fat, sinew and gristle from the chicken thighs and set aside.
Set out three shallow bowls. In the first one, mix together the flour, garlic and onion granules, coriander, both the peppers and half the salt. Put the beaten eggs into the second bowl. Finally, put the panko breadcrumbs, with the remaining 1tsp salt and the dried oregano, into the third bowl.
Coat the thighs in the flour, then the egg, and then the breadcrumbs, making sure to press the crumbs into the chicken. If you’re not cooking this straight away, keep the coated chicken chilled until ready to cook.
Next, make the sauce for the coating. Put the gochujang, sesame oil, cider vinegar, sugar, black beans and both soy sauces into a saucepan set over a low heat. Bring up to a simmer and turn off. If it’s too thick to mix, add a splash of water. Add the garlic and black sesame seeds and whisk together. Set aside.
For the sesame mayo, toast the sesame seeds in a dry frying pan for 2-3 minutes, until just beginning to turn golden, then let them cool. Mix with the Kewpie mayonnaise, sesame oil, salt and lime juice. Set aside.
Get a griddle pan nice and hot over a medium-high heat on the hob. Add the pineapple slices to the pan and allow them to colour and char slightly (around 3-4 minutes per side), before removing them and setting them aside.
For the pickled cucumber, use a swivel peeler to slice thin ribbons from your cucumber and place in a bowl. Mix the ponzu, black sesame seeds, coriander, sugar and sesame oil together, and adjust the seasoning if you need to with a touch of salt (or, if you like your pickle sweeter, add a touch more sugar). Pour the dressing over the cucumber, stir, then keep chilled until needed.
Pour the oil into a large saucepan (or you can use a deep-fat fryer), set it over a high heat and get your oil hot. Make sure your garnishes are all prepared. Once the temperature reaches 180C/350F, you are good to go. Deep-fry the chicken thighs for 7-8 minutes, or until the core temperature reaches at least 75C/167F.
Toast the buns and brush the inside of the top and bottom with the melted butter. Spread the bottom bun with sesame mayo and add some lettuce. Dip the cooked chicken into the sauce until completely coated, then place on top of the lettuce. Top with grilled pineapple, followed by ribbons of pickled cucumber (make sure you get the coriander and sesame seeds in there), and a sprinkling of spring onions, red onion and chilli. Spread the top bun with more sesame mayo, then bang it on and enjoy.
Chocolate vanilla froyo pops
MAKES 8
500g full-fat Greek yoghurt 500g 0% fat Greek yoghurt 90g caster sugar
1 vanilla pod, seeds scraped 70g dark chocolate (minimum 70% cocoa solids) cheesecloth or muslin ice-cream maker
8 x ice-cream moulds The day before you plan to make these, you need to strain the yoghurt. Line a sieve with a few layers of cheesecloth or muslin. Pour the yoghurts into the lined sieve, gather the cloth up and fold over the top. Suspend the sieve over a bowl and chill overnight.
The following day, discard the liquid in the bowl and transfer the thick yoghurt to a clean bowl. Stir in the sugar and vanilla seeds. Transfer to an ice-cream maker and churn until almost set – so it is like soft-serve ice cream.
Spoon into 8 ice-cream moulds and freeze until firm. When frozen, melt the chocolate. Remove the pops from the moulds, place on a lined baking tray and drizzle the melted chocolate all over. Refreeze until ready to serve.