The Family Cook Book

This recipe is from the brilliant Tim Siadatan of  Trullo and is a great trick if you want to barbecue a lot of chicken perfectly without stressing about getting the balance of cremation v’s salmonella correct. The trick is that it’s already cooked from the inside out before you even put it on the grill. In his book he does this with a number of other cuts of meat like shoulder of lamb which I am also looking forward to giving a whirl. Serves 4 Ingredients 6 cloves garlic, crushed 8 sprigs tarragon 1 lemon sliced 8 stalks parsley 1 teaspoon fennel seeds 50ml chicken or vegetable stock 20g unsalted butter 8 chicken legs Salt and pepper Method Pre heat the oven to 180C Put all the ingredients in a tray big enough to hold all of the legs. Put a rack on top, lay the chicken legs on the rack, season with salt and lots of pepper cover tightly with foiland steam-roast for 1 hour. Cool and chill the chicken legs separately from the liquid (you can store them for up tp 2

Another great recipe from Josh Katz and the Berber & Q cookbook. The barbecued carrots are delicious but it is all the other elements that elevate this dish to another level. INGREDIENTS For the lime yogurt 100g full-fat natural yogurt grated zest of 1 lime, plus juice of ½ 1½ tbsp extra-virgin olive oil For the spiced nuts ½ tbsp coriander seeds ¼ tbsp fennel seeds 1 star anise ¼ tbsp ground cinnamon pinch of ground nutmeg 20g walnuts, toasted 20g almonds, toasted 5g pumpkin seeds, toasted olive oil For the carrots  3 bunches of small heritage carrots, or 6 medium carrots, peeled and halved lengthways 2 tbsp olive oil 1 tbsp finely chopped thyme leaves 2 tbsp golden raisins 1½ tbsp runny honey To garnish picked dill fronds and coriander leaves 2 spring onions, green parts only, thinly sliced 1 tsp Aleppo chilli flakes or ½ tsp dried chilli flakes extra-virgin olive oil METHOD Mix all the yogurt ingredients toge

This recipe is from the book Trullo by Tim Siadatan the chef owner of the restaurant of the same name in Highbury. It is an excellent book with many interesting ideas and recipes. This is one of them, substitute cooked crayfish or prawns for the shrimp if you can’t get them. The vigorous tossing of the pasta with a little pasta water is the key to getting a nice sauce. We used spiralized courgettes rather than grated to get a little different texture but it works fine if you use the large holes on a grater to get decent sized pieces ingredients 400g of tagliarini, or use spaghetti or linguine (fresh or dried) 4 tbsp of courgette, coarsley grated 4 tbsp of yellow courgettes 1/2 tsp fine sea salt 80g of unsalted butter, cubed 1/4 lemon, juiced 1/4 tsp dried chilli, finely chopped 6 tbsp of brown shrimp, cooked and peeled freshly ground black pepper Method Place the grated courgette in a colander and add ½ teaspoon fine salt. Place a bowl under th

This recipe from Theo Randall was on this weekend’s Saturday Kitchen . I made it last night and we both thought it was delicious. Because you make the foil parcels in advance it would be a great recipe for a dinner if you didn’t have too many people coming over or if you have plenty of oven space to lay the parcels out in. Ingredients 70g unsalted butter, plus extra for greasing 2 sea bass or bream fillets, about 175g each 1 fennel bulb, core removed, sliced and blanched Handful dried porcini mushrooms - soaked in hot water and then drained 2 fresh thyme sprigs 100ml oz dry white vermouth 400g rainbow chard, trimmed and washed 1 tsp extra virgin olive oil sea salt and freshly ground black pepper 100g cooked Umbrian lentils (lentils de castellucio), to serve Method 1 Preheat the oven to 200C/180C Fan/Gas 6. Fold two sheets of kitchen foil into two large squares and grease the tops of the squares with butter. 2 Place a fish fillet, skin-side up, in

One minute i'd never heard of Stacie Stewart and the next she seems to be everywhere; on TV, in the Telegraph, online. If this recipe is an indicator then that's a good thing. This is another spin on the tried and trusted 'Pho-like' soup and apparently comes in at under 500 calories. I like the little twist of blitzing the paste to start the stock off. making the stock, or indeed the paste, is something you could do in advance and keep in the fridge or freezer to make this even quicker and easier. My only changes were to make a bit more stock by adding some vegetable bouillion and to remove the beansprouts which just aren't my bag. We also used 3 salmon fillets as there were three of us. Personally, I wouldn't consider the fish sauce as optional as Stacie suggests, If you don't like that pungent fishy-goodness of nam pla then I would suggest it definitely needs some soy sauce. However we all loved this, you can just feel the self righteousness flooding