Recipes: Mains

North African Lamb with Plums recipe by Sarah Johnson

Plums add brightness and a touch of sweetness to this sticky, spice-scented lamb. Serve with steamed couscous or rice and something green like slow-cooked chard.

SERVES 6–8

Ingredients:
1.2–1.5kg (2lb 10oz–3lb 5oz) lamb shoulder, on the bone, excess fat trimmed
2 teaspoons cumin seeds 2 teaspoons coriander seeds
2 garlic cloves
1 fresh red chilli, deseeded and finely chopped
3cm (1¼in) piece of ginger, finely chopped
olive oil
2 medium onions, sliced
10 medium plums
1 cinnamon stick salt and pepper

For the chermoula:
1cm (½in) piece of ginger, peeled and diced
1 fresh red chilli, deseeded and finely chopped
1 garlic clove
½ teaspoon toasted cumin seeds
2 slices Lemon Confit in Oil (see page 41) finely chopped, or the zest of 1 lemon
juice of ½ lemon
25g (1oz) flat-leaf parsley
50g (1¾oz) fresh coriander

Lightly score the top of the lamb shoulder, then season with salt and pepper. Toast the cumin and coriander seeds until fragrant, then place them in a mortar with the garlic and pound into a paste. Add the red chilli, ginger and a tablespoon or two of olive oil and mix together. Rub the marinade over the lamb shoulder, then cover and refrigerate overnight. Remove from the refrigerator 2 hours before cooking and allow it to come to room temperature.

Preheat the oven to 160°C/325°F/gas mark 3.

Scatter the onions over the base of a roasting tray. Slice four of the plums, removing the stones, then add them to the tray with the cinnamon. Place the lamb on top, skin side up, and add 400ml (14fl oz) of water. Cover loosely with a piece of foil and roast for 2 hours. Flip the lamb and cook, covered for another 2 hours. Remove the foil and turn the lamb once more, so the skin side is facing up. Add a splash of more water if the tray looks dry, then place it back into the oven, uncovered, and increase the temperature to 180°C/350°F/gas mark 4. Continue to cook for 1–1½ hours, basting every 30 minutes or so, until the skin is crisp and the meat is falling from the bone. Remove from the oven, transfer the lamb to a board and allow it to rest in a warm place, loosely covered, for at least 30 minutes.

Increase the temperature to 220°C/425°F/gas mark 7 and halve and stone the remaining six plums. Place them into a ceramic casserole. Strain the juices from the roasting tray, then pour enough juice over the plums to come up one-third of the way. Reserve the leftover juices. Roast in the oven for 10–15 minutes until plums are soft and slightly caramelized around the edges.

For the chermoula, place the ginger, red chilli, garlic, cumin and a pinch of salt in a mortar and pound into a paste. Transfer to a bowl and add the confit lemon and lemon juice. Finely chop the parsley and coriander, then fold into the other ingredients and add the oil. Taste and adjust the seasoning if necessary. To serve, carve the lamb into portions and arrange on a platter. Top with roasted plums, drizzle over any remaining juices, and accompany with a bowl of chermoula.

Book credit: Fruitful by Sarah Johnson. Published by Kyle Books. Photography: Patricia Niven.

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Fruitful by Sarah Johnson
£30, Kyle Books

One-pot meatballs with tomato sauce and orzo by Rick Stein

I tried making these meatballs with minced pork but they were too dry, so I think they are much better made with good-quality sausage meat, by which I mean at least 90 per cent pork. A lot of the brands of tomato passata with flavourings are not to my taste, but the Napolina soffritto is just tomato, garlic, onion and celery.

SERVES 4
400g premium pork sausages, skins removed and discarded
¾ tsp fennel seeds, coarsely ground
¼ tsp chilli flakes
4 tbsp olive oil
250g orzo
3 garlic cloves, chopped
60ml white wine
400ml soffritto passata (I like Napolina)
1 rosemary sprig
Salt and black pepper

To serve
Parmesan, grated
Basil leaves, torn

Mix the sausage meat, fennel seeds and chilli flakes in a bowl and shape into balls about the size of cherry tomatoes.

Heat 2 tablespoons of the oil in a shallow casserole dish or a large pan with a lid and fry the meatballs until lightly browned all over. Transfer them to a plate and set aside.

Add the remaining oil to the pan, add the orzo and fry for a couple of minutes. Add the garlic and fry for a minute, then pour in the wine and bring to the boil. Add the passata and 650ml of water, season and bring to the boil again. Turn the heat down to a simmer and cook for 2–3 minutes.

Add the meatballs and rosemary, season with salt and pepper, then cover the pan with a lid and leave to simmer for about 10 minutes. Remove the lid and cook for a final couple of minutes until the pasta is done and the sauce is thickened.

Serve with plenty of freshly grated Parmesan cheese and torn basil leaves.

Extracted from Rick Stein’s Simple Suppers (BBC Books, £28). Photography by James Murphy
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Root Vegetable Tart Tatin by Michel Roux Jr

Tarte tatin de legumes
Here we have a great French classic made into a vegetarian treat. I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!

Serves four

3 small heads of red chicory
3 small heads of yellow chicory
200g slender carrots,
halved lengthways
300g kohlrabi, cut into batons
100g cauliflower florets or
sprouting broccoli, halved
1 large onion, cut into wedges
2 tbsp olive oil
2 tbsp butter
2 tbsp caster sugar
1 red chilli, deseeded
and sliced
leaves from 1 thyme sprig
350g puff pastry
Flour, for dusting
Salt and black pepper

Preheat the oven to 220°C/Fan 200°C/Gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss,
then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for 8–10 minutes. The vegetables should be partly cooked and have a little colour.

Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly.

Roll out the pastry on a floured work surface to 3mm thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm.

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SORREL HOISIN FRIED ‘CHICKEN’ BURGER by Denai Moore

Every now and then you need a good burger in your life, and this one satisfies that craving. This is the kind of dish I make for my non-vegan friends. The sorrel hoisin glaze is quietly delicious and adds a fruity twist. Lettuce and pickles are non-negotiable here. There’s just something about the hot, crispy, sticky glazed oyster mushrooms and the ice-cold lettuce.

SERVES 6
PREP TIME 20 MINUTES, PLUS 20 MINUTES MARINATING TIME
COOK TIME 30 MINUTES

250 g (9 oz) oyster mushrooms
2 tablespoons Green Seasoning (see below)
1 tablespoon soy sauce
1 tablespoon ground allspice
vegetable oil, for deep-frying
1 x quantity Sorrel Hoisin Glaze (see below)
salt and freshly ground black pepper

FOR THE WET DREDGE
400 ml (13 fl oz/generous 1½ cups) soya milk
1 tablespoon lemon juice
2 tablespoons hot sauce of your choice

FOR THE CRISPY COATING
200 g (7 oz/1⅔ cups) plain (all-purpose) flour
50 g (2 oz/scant ½ cup) cornflour (cornstarch)
1 tablespoon all-purpose seasoning
1 teaspoon dried sage
1 teaspoon ground allspice
1½ teaspoons onion powder
1½ teaspoons garlic granules

TO SERVE
6 vegan-friendly brioche burger buns
knob of vegan block butter
vegan mayonnaise
½ iceberg lettuce
gherkins (pickles)

In a bowl, toss the mushrooms with the green seasoning, soy sauce, allspice and some salt and pepper. Set aside to marinate for 20 minutes. Combine the wet dredge ingredients in one bowl and the crispy coating ingredients in another, seasoning the coating mix with plenty of salt and pepper.

Add a little of the wet dredge to the dry coating and mix in – this will create small lumps, which will become crispy pockets. Dip the mushrooms in the wet dredge, then into the coating mix and then repeat for a double coating. Tap off any excess coating mix and set aside on a baking sheet, ready to fry.

Pour enough vegetable oil into a high-sided heavy-bottomed frying pan (skillet) or saucepan to fill to halfway and gently bring to heat. Test the temperature by using a wooden spoon – if lots of bubbles appear around it immediately, it’s ready to go.

Add 4–5 mushrooms to the pan, taking care not to overcrowd. Fry for 5–6 minutes until crisp and golden. Drain off any excess oil on a wire rack. Repeat until all the mushrooms are cooked. Brush the sorrel hoisin glaze on the mushrooms and set aside.

Toast the brioche buns with a touch of vegan butter. On the base of each bun spread a tablespoon of vegan mayonnaise and add a couple of lettuce leaves. Now add the glazed mushrooms and pickles. And another dollop of vegan mayo on the top bun. Serve and enjoy!

GREEN SEASONING
SERVES 10–12
PREP TIME 3 MINUTES

This flavour bomb is great to add to stews, soups and marinades.

bunch of coriander (cilantro)
bunch of flat-leaf parsley
10 springs of thyme, leaves picked
5 spring onions (scallions), roughly chopped
2 celery stalks, roughly chopped
1 bulb of garlic, cloves peeled
1 onion, roughly chopped
1 green (bell) pepper, roughly chopped
1 Scotch bonnet
sea salt and freshly ground black pepper

Put all the ingredients in a food processor and blend for 2–3 minutes to your desired consistency. I like mine quite fine, but you might like yours more coarse. Store in a clean jar and refrigerate for up to 2 weeks.

SORREL HOISIN GLAZE
SERVES 3–4 PREP TIME 5 MINUTES
COOK TIME 10 MINUTES

Sorrel is a hibiscus drink. The floral notes really work with the sweetness of the hoisin sauce. This would work well in various dishes, especially anything crispy and fried.

400 ml (13 fl oz/generous 1½ cups) sorrel soft drink
1 Scotch bonnet
4 allspice berries
100 ml (3/2 fl oz/scant ½ cup) hoisin sauce

Combine the sorrel, whole Scotch bonnet and allspice in a saucepan, bring to the boil, then reduce by half – it should hold on the back of a spoon and be sticky. Add the hoisin sauce, then transfer to a clean jar and store for up to 2 weeks in the refrigerator.

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HARISSA CHICKEN GYROS by Nathan Anthony (Bored of Lunch)

055_harissachickengyros

These are stunning and make lunchtime extra special, inspired by a version I had at a street food festival. They’re so quick to make that they also work really well for dinner, especially if you’re having friends round. They look so good that people will think you’ve spent ages cooking but the reality is, it’s all done in 15 minutes.

SERVES 3 (331 calories each)

2 tbsp harissa paste
juice of 1 lemon
1 tsp paprika
1 tsp Cajun seasoning
1 tsp ground cumin
500g skinless, boneless chicken thighs
salt and pepper, to taste
3 supermarket gyros, flatbreads or pittas
handful of rocket
3 tbsp pomegranate seeds
small handful of pickled red onions (I use shop-bought – who has time to pickle
stuff?)

Sauce
5 heaped tbsp Greek yogurt
juice of 1 lemon
2 garlic cloves, crushed

1 Combine the harissa, lemon juice, paprika, Cajun seasoning, cumin and salt and pepper in a bowl. Coat the chicken with this mixture – if you can, preheat the air fryer for 2–3 minutes because adding the chicken to the hot drawer will give it an extra bit of char. Air-fry at 200°C for 12 minutes.

2 While the chicken is cooking, combine the yogurt with the lemon juice and garlic.

3 Heat the gyros or flatbreads and assemble, stuffing with the chicken and rocket and drizzling over the yogurt sauce, then top with the pomegranate seeds and pickled red onions.

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But the book: Bored of Lunch: The Healthy Air Fryer Book by Nathan Anthony
£18.99, Ebury Press

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Fish Tacos by Nathan Anthony (Bored of Lunch)

111_fishtacos

I absolutely love tacos, and given my choice of filing, I’ll always go with cod. These are simply gorgeous and feel so fresh with the zesty lemon and lime flavours. You can really play around with this recipe – change the protein, add mango or chilli, make them totally veggie – the possibilities are endless.

Makes 8 tacos (224 calories each)

Fish
600g cod fillets
300ml water
1 egg
180g plain flour
1 tsp baking powder
1 tsp lemon pepper seasoning or lemon zest
salt and pepper, to taste

Sauce
6 tbsp light mayo
3 tbsp Greek yogurt
2 tbsp sriracha
juice of 1 lime
1 tsp paprika
1 tsp garlic powder

To serve
soft or hard-shell tacos
lettuce
tomatoes
red onion
coriander
guacamole (see page 46)

1 Season the cod fillets with salt and pepper.

2 In a bowl, beat the water, egg, flour, baking powder and lemon flavouring.

3 Coat the fish in the batter, then cook in a preheated air fryer at 200°C for 14–16 minutes – it’s important that the air fryer is piping hot as the fish goes in. Check after 10 minutes to ensure nothing burns – mine usually take 15 minutes.

4 While the fish is frying, combine all the sauce ingredients in a bowl and prep your filling ingredients.

5 Assemble the tacos with the fish, salad and guacamole and top with the sauce.

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But the book: Bored of Lunch: The Healthy Air Fryer Book by Nathan Anthony
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Prawn Pad Thai by Norman Musa

Prawn Pad Thai - BOWLFUL. IMAGE CREDIT Luke J Albert

When anyone asks about the best Thai dishes that have been exported around the world, Pad Thai is certainly among the most sought after. My visit to the country’s capital in search of the best Pad Thai in Bangkok revealed how easy it actually is to cook this dish. It has a wonderful combination of sweet, sour and salty flavours with a good crunch of peanuts. Forget about ready-made sauce in a jar, you can make your own by combining tamarind, palm sugar, fish sauce and soy sauce – it’s as simple as that.

SERVES 2

200g/7oz flat rice noodles
½ tbsp vegetable oil, plus extra for the egg
3 garlic cloves, finely chopped
10 raw king prawns, shelled and deveined, but tails left on
1 egg
125g/4½oz bean sprouts
50g/1¾oz garlic chives (kow choi)

FOR THE SEASONING

1½ tbsp tamarind paste
1 tbsp palm sugar
1 tbsp fish sauce
2 tbsp light soy sauce

FOR THE GARNISH

1 spring onion, cut into thin strips and soaked in cold water until curled, then drained
10 sprigs of fresh coriander, leaves picked
2 tsp dried chilli flakes
½ lime, cut into 2 wedges
2 tbsp salted peanuts, lightly crushed

Prepare the noodles according to the packet instructions; drain and set aside. In a small bowl, mix the seasoning ingredients with 2 tablespoons of water and stir well.

Heat the oil in a wok or large frying pan over a high heat. Fry the garlic for 30 seconds, then add the prawns and cook for 1 minute. Push the prawns to one side of the wok or frying pan and drizzle in a little more oil. Crack in the egg, scramble it, cook until dry and then add the noodles and seasoning mixture. Cook for 2 minutes, then stir in the bean sprouts and chives, continue to cook for 1 more minute and then turn off the heat.

Transfer to two serving bowls and garnish with the spring onion, coriander, chilli flakes, lime wedges and peanuts. Serve at once.

Image: Luke J Albert

Cook more from this book:
Vegetarian Biryani with Chickpeas by Norman Musa

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Vegetarian Biryani with Chickpeas by Norman Musa

Vegetarian Biryani with Chickpeas - BOWLFUL. IMAGE CREDIT Luke J Albert

I visited Singapore many years ago on holiday and stumbled across a wonderful, well-organized food court whose name I can’t recall, but I vividly remember the stall that served delicious biryani. The chef showed me all the layers in the huge cooking pot he used to cook the aromatic rice. This experience always comes to mind every time I cook or read anything about biryani.

SERVES 4

FOR THE JACKFRUIT & CHICKPEA CURRY

2 tbsp ghee, butter or vegan spread, plus ½ tbsp extra for the rice
4 white onions, halved and thinly sliced
4 medium and ripe tomatoes, finely chopped
1 x 565g/20oz can jackfruit in brine, drained and rinsed
1 x 400g/14oz can chickpeas, drained and rinsed

FOR THE RICE

500g/1lb 2oz/2½ cups basmati rice, soaked in water for 20 minutes then drained
3 green cardamom pods, lightly bruised
3 cloves
1 cinnamon stick
10 black peppercorns
1 tsp cumin seeds
2 tsp salt

FOR THE SAUCE

200g/7oz/scant 1 cup quark or natural yogurt
2.5cm/1in ginger, finely chopped
5 garlic cloves, sliced
1 tbsp ground coriander
2 tsp ground cumin
2 tsp mild chilli powder
1 tsp ground turmeric
2 tsp salt
1 tsp garam masala
10 sprigs of fresh coriander, roughly chopped
20 fresh mint leaves, roughly chopped
4 tbsp frozen peas

TO FINISH

3 tsp saffron water (a pinch of saffron threads soaked in 2 tbsp warm water for 20 minutes)
3 tsp rose water
20 fresh mint leaves, roughly chopped
10 sprigs of fresh coriander, roughly chopped

To make the curry, melt the ghee, butter or spread in a large saucepan over a medium-high heat. Next, stir in the onions and fry for 10 minutes until golden to dark brown. Remove half the onion and set aside for later use.

Stir in the tomatoes and cook for 3 minutes until softened. Add the jackfruit, chickpeas and all the sauce ingredients, except for the peas, and cook for 10 minutes. Stir in the peas, together with 200ml/7fl oz/scant 1 cup of water, and cook for a further 2 minutes. Turn off the heat.

Meanwhile, place 1.8 litres/63fl oz/7½ cups of water in a large saucepan and add the spices and salt, then bring to the boil and stir in the rice. Cook for 8 minutes. After the first 4 minutes, reduce the heat to medium-low and continue to cook for the remaining 4 minutes. Turn off the heat and drain.

Put the remaining ghee, butter or spread in a deep saucepan and scatter over one-third of the rice followed by 1 teaspoon of the saffron water and 1 teaspoon of the rose water. Scatter over one-third of the mint, coriander and fried onions, followed by one-third of the curry. Repeat the same process until everything has been used.

Cover the pan with aluminium foil, put over a low heat and cook for 8 minutes. Turn off the heat and let the biryani rest for 5 minutes, then remove the foil and divide between four serving bowls. Serve at once.

Image: Luke J Albert

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Roast shoulder of pork marinated with orange and cumin by Sam and Sam Clark

This really is a delicious way to cook pork shoulder. It is slow-roasted until the meat is soft and tender and the marinade has turned into a gravy delicately flavoured with orange and cumin. We recommend spinach, pine nuts and sultanas (page 133) and some fried potatoes to go with it.

Serves 4

1 boneless pork shoulder, 1.2–3kg

Marinade
100ml orange juice
zest 1 orange, finely grated
2 rounded teaspoons roughly ground cumin seeds
1 tablespoon white wine vinegar
¼ teaspoon smoked sweet paprika
¼ teaspoon hot paprika
pinch saffron
1 small onion or banana shallot

Blitz all the marinade ingredients together in a food processor or with a hand blender and season with salt. Smear the marinade all over the meat and leave for a minimum of 30 minutes or overnight.

Preheat the oven to 190°C/375°F/gas 5.

When you are ready to roast the meat, wrap it tightly in tin foil and place it on a roasting tray. Slow-roast for 3 hours, then remove from the oven and let it rest for 20 minutes.

When you take off the foil, take care to keep all the juices from the marinade. Slice the meat and spoon over the juices.

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Paccheri with leeks, parmesan and prosciutto di Parma by Theo Randall

I first had a leek pasta dish at a restaurant called Da Cesare in Monforte D’Alba back in the mid-90s. It was probably one of the best meals I have ever eaten. The fresh pappardelle was almost orange in colour as it had so much egg yolk in the dough. The leeks had been very slowly cooked and were so sweet in flavour – a great example of how a single ingredient cooked carefully can turn into something amazing.

In this recipe I have used paccheri pasta, which is lovely as the sauce gets stuck inside the tubes. I think it has the best texture of all dried pastas. The addition of cream brings out the salty prosciutto di Parma flavour. If you prefer, you can use butter.

Serves 4

6 slices of prosciutto di Parma, sliced
2 tablespoons extra-virgin olive oil
2 leeks, cut into 1cm (½in) pieces and thoroughly washed
100ml (3½fl oz) double (heavy) cream 1 tablespoon chopped flat-leaf parsley leaves
1 garlic clove, crushed to a paste with a little sea salt
500g (1lb 2oz) dried paccheri
100g (3½oz) parmesan, grated, plus extra to serve
sea salt and freshly ground black pepper

Heat a large, non-stick frying pan over a medium heat. Add the sliced prosciutto di Parma and cook it for a couple of minutes until crispy, then remove it from the pan and set it aside. Add the olive oil to the frying pan, then add the leeks, and cook them for 20 minutes over a low heat, stirring occasionally. When the leeks are soft and sticky, add the cream, parsley, garlic and crispy prosciutto. Stir and keep everything over a low heat while you cook the paccheri.

Bring a large saucepan of salted water to a boil. Add the paccheri one piece at a time so that the pasta doesn’t stick together. Stir well (paccheri is a heavy pasta so can stick to the bottom of the pan if you’re not careful) and cook the pasta for 3 minutes less than the packet suggests. Use a slotted spoon to remove the pasta from the water and add it to the frying pan. Add 2 ladlefuls of pasta cooking water to the sauce and cook the pasta and sauce together for a further 2 minutes, stirring all the time.

Sprinkle in the parmesan and toss the pasta so the sauce emulsifies and coats the tubes. Add a little more pasta water if you need to. Serve in warmed bowls with extra parmesan and black pepper sprinkled on top.

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The Italian Pantry by Theo Randall

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The Italian Pantry by Theo Randall
£26, Hardie Grant