The Family Cook Book

Another one from Jamie .... we ate every single scrap! I used chicken instead of Turkey and added tomatoes. I think this could definitely be a dish to have in Vermont. Like every Jamie dish it has an interesting little tweak to make what is basically a deconstucted BLT a bit more interesting. The interesting bits here are the avocado dressing ... sounds weird but is really very nice ... and the fatoush like introduction of baked tortilla strips. Here's Jamie's recipe ....  serves 4–6  "Turkey often only gets a look in at Christmas, but it’s a good source of lean protein that’s generally available all year round," says Jamie. "Paired with avocado, it makes for a cracking salad. I’ve called it LA-style because it melds Mexican flavours and fresh produce in a very Californian way." ingredients • ½ tsp cayenne pepper • 1 tbsp paprika • ½ tsp white pepper • 1 tsp dried oregano •  600g chicken if you prefer • Extra-virgin olive oil •

Another recipe from jamie's latest magazine. I have now done this a couple of times, aside form a bit of a fear of claggy quinoa (not a nice sight) on one occasion, this has been a bit of a hit. It can be prepared a bit ahead of time and is pretty good cold too. It's perfect for a sunny Sunday lunch in the garden ....aaah but that would require a sunny sunday lunch! Oh well have it anyway. Serves 4 Ingredients 300g quinoa or couscous 1 preserved lemon 1 tsp cumin seeds 2 tbsp pistachios 1 fennel bulb finely sliced a handful of black olives pitted 1/2 a bunch each of mint, flat leafed parsley leaves picked and finely chopped juice of 1 lemon extra virgin olive oil 6 quail eggs 600g salmon fillet 2 tbsp rose harissa (Belazu is good) or harissa plus extra to serve Method 1. Add quinoa and preserved lemon to a pan of boiling water and cook according to packet instructions ... usually boil for around 20 mins then allow to steam dry 2. Meanwhile toast the cum

Regular followers will know that I am a fan of Lucas Hollweg's pieces in the Sunday times. This article is a good example of what I like about his approach to cooking.  I have made both the lamb and the pork recipes here, they're not revolutionary but are a really nice spin on the usual burger bun combo. These will definitely be tried when we get to Vermont. I am thinking about doing a 'take your pick' of Bill Granger's Chicken burgers with slaw, and these three ... oh! and a veggie option I suppose! Here's the article Meat in the middle You can’t beat a proper home-made burger, and it’s all about getting the right ingredients. Now all we need is some sun There is more to a good burger than just meat. The soft embrace of the bun, the slick of sauce, the crunch of lettuce, the tang of pickle — they all add up to a mouthful that is more than the sum of its parts. But the meat should always be the star. A decent patty makes or breaks the burger experience