American strawberry shortcake – The classic American summer dessert. I’ve simplified this recipe from Waitrose.

Ingredients
250g self-raising flour
50g butter, diced
50g caster sugar
100-150ml milk

Method
Preheat the oven to 200°C, gas mark 6. Lightly butter a 20cm-diameter cake tin with a removable base. Sieve the flour into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar and rosemary and stir in enough milk to draw the mixture into a soft dough. Knead briefly until smooth. Roll out lightly on a floured surface, and gently press evenly into the prepared tin. Bake for 15-20 minutes, until risen, firm to the touch and golden brown. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely. Serve with heaps of sliced strawberries sweetened with caster sugar and whipped cream.

Strawberry jam – Try this dead-simple strawberry jam recipe from Jamie Oliver.

Ingredients
1 vanilla pod
1kg strawberries, washed and hulled
500g high pectin sugar (jam sugar)

Method
Slit the vanilla pod in half lengthways with a sharp knife and scrape down the length of each half to remove the seeds. Put the seeds in a bowl with the strawberries and the sugar. Mush up with the end of a whisk, making sure you leave some chunks of strawberry.

Pour the strawberry mixture into a saucepan and place on a medium heat. Bring to the boil and simmer for about 5 minutes. Then turn the heat off, skim any foam or scum off the top of the jam and leave to cool a little. Pour into clean jam jars and allow to cool completely before covering and placing in the fridge. The jam will keep for about a week.

Strawberry ice cream – Nigella’s recipe looks amazing!

Ingredients
500g strawberries
175g caster sugar, plus 2 tablespoons
500ml full-fat milk
500ml double cream
1 vanilla pod
10 egg yolks
2 tablespoons lemon juice

Method

1. Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them to steep and infuse with flavour.
2. Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20 minutes.
3. In a large bowl whisk the egg yolks and the 175g sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream and pour, whisking the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour it into a bowl to cool.
4. Purée the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry purée.
5. At this point you can either freeze the ice cream in an ice-cream maker, or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processer. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.
ADDITIONAL INFO – Before you begin making the custard fill the sink half full with cold water. If you think the custard looks like splitting at any stage, plunge the pan into the cold water and whisk like mad.

According to Jamie Oliver, “if you are a hummus eating family, making hummus at home saves money. You can make 4 cups of organic hummus for under $5.00 [about £3.50]. Stores sell 1 cup of non-organic hummus for about the same price.”

This recipe is from The New Home Larder by Judith Wills and I’m reprinting it to share it with you AND, more importantly, to remind myself to pick up the rest of the ingredients and make it!

Cumin & coriander hummus

Ingredients:
1 can chickpeas, drained and rinsed
1 level tsp coriander seed
1 level tsp cumin seed
4 or more tbsp olive oil
4 cloves garlic, or 2-3 tsp ready-minced garlic
1 tbsp light tahini
juice of 1 large lemon
black pepper

Method:

Put the chickpeas in a large bowl and mash them lightly with a potato masher or fork until you see the skins begin to separate from the peas. This is a bit of a bind, but use your fingers to pick out the skins from the peas, and discard.

Now grind the coriander and cumin seed using a pestle and mortar or electric grinder, and add to the chickpeas with half the olive oil.

Peel and crush the garlic and add to the peas with the tahini, lemon juice and some seasoning. Now blend it all together using a hand blender – or you could transfer to the goblet of an electric blender bowl and mix in there, adding more olive oil as necessary (you may need a lot more than you think.)

Don’t over mix – it is nice if you have a few lumpy bits of chickpea left at the end. Check the taste and , if you think it’s necessary, add extra seasoning or lemon juice.

Serves 4-8

Tips: To save time you could, of course, use ready ground coriander and cumin.
You can also make the hummus without removing the chickpea skins, the success of which will depend on the brand of chickpeas you are using.

First up, my favourite, Jamie Oliver:

Fried Mozzarella and Prosciutto Sandwiches (pictured above)

Ingredients:
1 egg
3 tbsp milk
4 slices rustic, ciabatta–style bread
1 large fresh mozzarella, sliced
4 slices prosciutto
Olive oil and butter, for frying

Method:
Whisk up the egg and milk and season. Top two bread slices with mozzarella and prosciutto and season. Cover with remaining bread, then dip and turn the sandwiches in the egg mixture.

Fry in a pan with oil and butter over medium heat for five minutes each side, until golden and the mozzarella begins to melt.

Next, from Nigella Lawson:

Nigella’s Hungarian Sandwich

Ingredients:
2 slices black bread*
1 to 2 tablespoons cream cheese
1 to 2 tablespoons best quality black cherry jam

*Cook’s Note: Black bread can be found at speciality Polish bakeries and some supermarkets. Brown or rye bread can be substituted.

Method:
Smear a slice of black bread with the cream cheese, and top with the black cherry jam. Top with the second slice of bread and serve.

And finally, Delia Smith:

Open-faced Egg, Chive and Spring Onion Sandwiches

Ingredients:
3 small bread rolls, warmed, halved and buttered
3 large eggs, hard-boiled
1 rounded tablespoon fresh snipped chives
4 spring onions, very finely chopped (including most of the green as well)
½ teaspoon butter
1 tablespoon mayonnaise
salt and freshly milled black pepper
1 box fresh cress

Method:
As soon as the eggs are cool enough, peel them, discard the shells and place the eggs in a bowl with the rest of the topping ingredients. Now take a large fork and mash like mad until the eggs are thoroughly blended with the rest of the ingredients. Then pile it on to the rolls and sprinkle each one with the cress before serving.

This was originally posted on 16th September 2009. x

I may have sung the praises of vegetarian eating recently, but there is also something to be said for a lovely piece of meat! Budget-friendly cuts are back in fashion and here are a few great recipes for cooking them.

Skirt steak

Gordon Ramsay’s Triple Decker Steak Sandwich

Bon Appetit’s Pan-Grilled Beer-Marinated Hanger Steak (hanger steak is American for skirt steak, so I’m told)

Brisket

Jamie Oliver’s Steak, Guiness and Cheese Pie with a Puff Pastry Lid

Good Food Magazine’s Pot-Roasted Brisket in Beer with Parsnips and Mushrooms

Oxtail

Gordon Ramsay’s Oxtail Soup

Nigel Slater’s Braised Oxtail with Mustard and Mash

Chicken Thighs

Jamie Oliver’s Chicken and Mushroom Pasta Bake

Good Food Magazine’s Honey Mustard Chicken Pot with Parsnips

Shoulder of Lamb

Jamie Oliver’s Incredible Roasted Shoulder of Lamb with Smashed Veg and Greens

Mary Cadogan’s Greek Lamb with Orzo

Ham Hock

Gary Rhodes’ Ham Hock and Lentils

Emeril Lagasse’s Ham Hock and Beans

Pork Cheeks

Bryn Williams’ Braised Pork Cheeks with Ginger Carrots and Jersey Royal Potatoes

Tim Fletcher’s Bath Chaps in Scrumpy with West Country Farmhouse Cheddar

We used Jamie’s pizza dough recipe (below) and piled on loads of toppings that E’s mum picked up–sauce, cheese, tomatoes, onions, peppers, olives, ham, anchovies, etc.

We were very pleased with the result. See the snap above!

Ingredients

• 1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water

Method

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

I’m actually already a fan of several of the recipes featured in this section–the vegetable jalfrezi, quick salmon tikka and perfect roast chicken, included–and there are lots more to try.

It’s also a great place to find good recipes for cheaper cuts of meat–something I’ve written a bit about in the past.

Ah, Jamie. You made my day again!

I went looking for a simple, quick way to cook with these tomatoes, because typically they are the last thing we have in the house. I didn’t have to look far because, duh, I went straight to JamieOliver.com.

Here is Jamie’s Quickest Tomato Sauce recipe, from me (and Jamie) to you.

Ingredients

olive oil
4 cloves of garlic, peeled and finely sliced a bunch of fresh basil, leaves picked and torn
3 x 400g tins of good-quality, whole plum tomatoes
sea salt and freshly ground black pepper

Recipe

I learnt this recipe from my mate and mentor Gennaro Contaldo. It’s a brilliant, basic tomato sauce for using on pizza and it’s also great with pasta or to serve alongside meat or fish – quick, fresh, fragrant and sweet.

Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.

So after the first day of scarf weather, I got it in my head to make a hearty stew and went on a rampage in the root vegetable section of the grocery, fighting off other last minute Sunday shoppers for the one remaining parsnip. I started with Jamie Oliver’s Jool’s Favourite Beef Stew but I ended up editing it a lot by adding loads of different veg. Only problem: stews take forever, especially in a slow cooker! So we didn’t eat it last night, we let it cook ALL night and then woke up to the most amazing smell in the kitchen!

It ended up being tasty, healthy and pretty reasonably priced when averaged out by the number of meals that it makes. The picture I took just doesn’t do it justice! Note that Jamie’s recipe includes red wine, which is a flavour E and I love but may not be a favourite of the little ones.

Skirt steak

Gordon Ramsay’s Triple Decker Steak Sandwich

Bon Appetit’s Pan-Grilled Beer-Marinated Hanger Steak (hanger steak is American for skirt steak, so I’m told)

Brisket

Jamie Oliver’s Steak, Guiness and Cheese Pie with a Puff Pastry Lid

Good Food Magazine’s Pot-Roasted Brisket in Beer with Parsnips and Mushrooms

Oxtail

Gordon Ramsay’s Oxtail Soup

Nigel Slater’s Braised Oxtail with Mustard and Mash

Chicken Thighs

Jamie Oliver’s Chicken and Mushroom Pasta Bake

Good Food Magazine’s Honey Mustard Chicken Pot with Parsnips

Shoulder of Lamb

Jamie Oliver’s Incredible Roasted Shoulder of Lamb with Smashed Veg and Greens

Mary Cadogan’s Greek Lamb with Orzo

Ham Hock

Gary Rhodes’ Ham Hock and Lentils

Emeril Lagasse’s Ham Hock and Beans

Pork Cheeks

Bryn Williams’ Braised Pork Cheeks with Ginger Carrots and Jersey Royal Potatoes

Tim Fletcher’s Bath Chaps in Scrumpy with West Country Farmhouse Cheddar

In honour of blackberry season, I’ve rounded up a few easy and delicious recipes for making the best of them.

Jamie Oliver’s Blackberry Tart

Delia Smith’s Quick Bramble Jelly

Nigella Lawson’s Apple and Blackberry Kuchen

Rose Elliot’s Blackberry Ice Cream

The River Cottage’s Blackberry, Apple and Almond Cobbler

Good Food Magazine’s Blackberry Muffins