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This refreshing cold Spanish soup has got to be the easiest in the world to make and is perfect served al fresco on a hot summer’s day.
These mini loaves are a kind of English take on Irish soda bread, using the fizziness of the beer as the raising agent.
Quinoa is a slightly nutty grain that makes a great alternative to couscous, rice or lentils. Here I’ve turned it into a simple salad, based on a very popular dish we serve at Bread Street Kitchen.
Roasted squash, combined with chickpeas and tahini and served with pitta, makes a lovely dip to accompany drinks or, alongside a salad, a nice light lunch.
Short ribs are going through a real renaissance, just like lamb shanks and pork cheeks have before them. They are a cheap cut full of fat and sinew but that disappears as you slowly cook them in red wine and stock.
Scallops are cooked when the outside is golden brown and the centre is just going from translucent to opaque. The simple salad goes equally well with crab or lobster.
This is a beautiful way of serving all kinds of fish fillets, from sea bream to sea bass or even cod. The salsa is effectively a warm vinaigrette, the idea is to encourage the flavours to mingle.
These spicy Middle Eastern meatballs make a great midweek supper either with a crisp green salad, or stuffed inside a warmed pitta bread with salad.
A lovely salad that works any time of the year alongside grilled meat or fish. By roasting the onions first, you add another layer of flavour to the dressing, which would go equally well with potatoes or cauliflower.
A lovely glazed ham is a great staple over Christmas, not least because it’s also delicious cold with Gordon's pear and saffron chutney.
Take your time cooking pork belly, making sure the crackling on top is beautifully roasted while the meat beneath braises gently in the pan’s juices. Serve with dauphinoise potatoes and broccoli.
My mother always made it with cheap white sliced bread, but I’ve experimented with all sorts: baguette, panettone, brioche and croissant.
We’re all becoming more health conscious, and making hollandaise with olive oil instead of butter results in an equally rich sauce. You can flavour the hollandaise with any citrus fruit - but I like to keep it simple with lemon.
It instantly elevates a casual family dish into something a bit smarter, but without really increasing the work. The twist here is that the lids are cooked separately from the pie filling.
The chorizo, bean and tomato stuffing helps the bird to cook evenly and perfumes the meat as it cooks. Serve it alongside the chicken with some steamed greens or a mixed leaf salad.
This is real feel-good carnival food. There’s nothing demanding about it, but the warmth of the spices punctuated by the fierce heat of the Scotch bonnet chillies always puts a smile on my face.