Roast sirloin of beef cooked at low temperature produces as fantastic result as sous-vide cooking. The caveat: abandon all hope if you don’t own a digital probe of some kind.
Roasted cauliflower florets with togarashi seasoning and a grating of Parmesan. Roasted cauliflower is very, VERY tasty. Go freehand on it: butter, parsley and parmesan are as good as gochujang, ginger and sesame oil.
Roasted red peppers, soft cheese and basil salad. The peppers actually will keep very well in oil or the type of dressing I suggested below; you can jar them and they will keep even longer.
Cheat's sourdough, with yeast but fermenting over 24 hours, with added rosemary and seeds. The taste beats no knead. The texture is fantastic every time. If you have a clay cloche or a cast iron casserole – a no brainer and will come out crusty as anything.
Plain focaccia with rosemary and salt flakes; easy to make, divine to eat, warm or cold. Authentic Ligurian recipe from Samin Nosrat’s Salt, Acid, Fat, Heat.
Roast chicken rôtisserie style, with potatoes cooking beneath, the best outside a French village market. The ultimate salivating lunchtime temptation. Such a match made in heaven: chickens browning and crisping evenly and the spuds underneath, basting in the glorious fat, shaken about every now and then.
Rye sourdough bread on rye starter, made with 60% rye and some wheat flour, flavoured with caraway seeds. Let it cool completely before slicing; it's best after a day or two.
Salmon, broccoli and courgette baked with creme fraiche, mustard and dill. One pot wonder – courgettes and broccoli will do for veg, and if you really need a filler, return those spuds into the equation. Tasty. Very tasty.
Salmon and potato tray bake with dill and mustard; it's a deconstructed salmon fishcake or fish pie, with full flavour, fewer calories and zero effort.
Salmon fillet cooked with oyster sauce and brown sugar. Oyster sauce is a weird and wonderful thing that makes boring food suddenly taste fantastic. Simple green vegetables, boring broccoli and beans, get a sudden oomph when drizzled over with a bit of that pungent salty gunk, and a spoonful of sesame oil.
Baked salmon pâté with tarragon and chopped gherkins. Fresh salmon marinated in soy sauce and honey is turned into flavoursome pâté in this simple recipe.
Salmon fillets with blue cheese topping baked in foil parcels. Easy – fiendishly easy cooked like below, just stick some blue cheese on it, wrap in foil and sling in the oven for ten. And you can even call it fancy: en papilotte!
Baked salmon fillets in maple syrup, soya sauce and garlic marinade. Salmon is pretty versatile and can happily take various treatments – see my recipes for steamed salmon and baked with potatoes. With all the cooking techniques I find the timing is the trick.
Salt and pepper halibut, seared in a flash. Halibut used to be my all time favourite fish. But now it's apparently overfished, not sustainable and it just makes you feel plain bad eating it. So it's a rare treat for me. But I've noticed it doesn't taste as lovely as it used to. So I've figured - cook it as quick as I can...
Salted caramel ice cream: three ingredients, no churning, just a bowl and a whisk needed. Make it without salt – it will be one of those ‘only 2 ingredients!’ shticks. Add less salt if you’re keen but sensitive to the taste; a
Incredibly tasty famous San Francisco sourdough bread - baked using two different methods. The recipe comes from ‘Baking with Passion’ by Dan Lepard and Richard Whittington.
Homemade spiced sauerkraut, dead easy, can be made in small quantities. I should be talking all about raw and fermented so I’m side-tracking. Recipes abound, everyone is fermenting like crazy and the reports of all those good bacteria doing wonders to our guts are making poor old sauerkraut blush.
Salty porridge with mixed seed topping and red pepper slices. This is definitely for the brekkie-believers, but it’s porridge sans sugar so will alleviate some guilt. You know, it’s actually very tasty - and can be varied, with spinach, with mushrooms - or bacon of course.
Scallop ceviche with citrus juice and fresh plums. Contrary to what you might think, a dish of raw fish is actually a pretty common thing.
Pan fried scallops with pancetta and spiced Napa cabbage. This dish has all my favourite tastes combined: it’s salty and sweet and spicy and sour.
Sea bass fillets baked in a creamy spinach sauce. Spinach is rich in iron and has lots of vitamins C and K. Great stuff. And another good thing about it is that prepared as below, it keeps the fish succulent and moist even if you use defrosted fillets.
Pumpkin and sunflower seeded rye sourdough, German style blonde Pumpernickel. Sourdough on rye starter with only a small addition of wheat flour which can be replaced with spelt.
Takeaway-style sesame noodles with spring onions and beans, served with chopped peanuts and cucumbers. These are plain, vegetarian, sesame flavoured, takeaway-style noodles with peanuts, cucumber and beans.
Classic shortbread made in the easiest way, flavoured with lemon and sprinkled with sugar. Short. Crunchy. Melty. A spray of crumbs when broken. Sugar covered.
Sicilian pistachio cookies are delicious, meltaway biscuits easily made gluten free. They are about the second best thing you can do with only egg whites, nuts and sugar. Up there with madeleines, financières, said macarons, tuiles and croquants.
The best chocolate cake with dark chocolate frosting. Now what we’ve got here is a shortcut to the best birthday cake ever.
Sizzling beef in black bean sauce: a spicy oriental stir-fry with tender beef strips and mixed vegetables. The Chinese have some truly weird and wonderful names for dishes.
Skinny homemade ice cream, low calorie, full taste. I made several varieties; the fruit powder works well and you can buy it from specialist and online suppliers.
Perfect oven baked haddock fillet with saffron sauce, roasted at a very low temperature. That really is the best fish you’ll have ever eaten!
Slow roasted salmon with easy dill sauce. It’s flavoursome – at low temperature just a little salt and olive oil is sufficient to enhance the salmoney taste. It can be served hot, warm or cold and the bed of aromatics.
Slow roasted shoulder of lamb - how slow dare I cook it? I got this lamb shoulder and I was very tempted to cook it at gas mark 1 (140C/275F). But had a vision of getting on to 7 in the evening, lamb still not done...
Chinese smashed cucumber salad with chilli, garlic and sesame oil. Cucumbers, the skinniest member of the gourd family of portly melons, squashes, pumpkins and marrows is technically not a vegetable but fruit.
Smoked fish and rice salad bowl with Arbroath smokie and Vietnamese dressing. Arbroath smokie is a whole small haddock fish, dry salted in tubs and smoked over smoking pits.
Roasted turnips with flaky smoked fish, olives and capers make an exciting salad. Turnips deserve better: full of fibre and over four times less calorific than potatoes.
Salad of smoked mackerel, avocado, cucumber and celeriac; tasty and super-healthy. Tonnes of omega 3 from the mackerel - and it's mighty tasty!
Snickerdoodles, butter cookies with cinnamon coating. Make them with kids so they roll the dough balls in sugared cinnamon like dung beetles. Also tempting to add choc chips – but then you’d turn the funky snickerdoodles into plain old choc chip cookies which would be a shame.
Sourdough no knead white bread on starter made with pineapple juice. Very tasty bread – next time I’ll add some wholemeal or even whole grain flours for a sharper taste.
Spanakopita, Greek spinach pie wrapped in filo pastry. Pies are a whole skills set; unless you call meat covered with puff pastry a pie (don’t). Pie needs a bottom as well as the hat and they both should be crusty, not soggy.
Monkfish tail fillet cooked in a curried sauce with ginger and saffron. The fish are basically a tasty tail (a bit like lobster tail, hence probably the comparisons) attached to an enormous gaping mouth.
Fiery bacon, spiced but still cool cucumber and mild new potatoes in a warm salad. The bacon and cucumber salad on its own will make a great spicy snack or starter - I’ve thrown new potatoes in to a/ dampen the fire a bit and b/ make it into a main course.
Chocolate cake with dark chocolate topping and spider web white chocolate drizzle. The cake is so easy to make it’s embarrassing – but excellent for the kids to be engaged.
Oven baked spinach and mozzarella balls, a fantastic side or appetizer. It’s the signature dish of my favourite chef and he often makes them for a starter. His are fancier and frequently involve bacon which is never a bad thing. I
Spinach and ricotta lasagne with cooked cream instead of bechamel. Lasagne is the best pasta. It took me a while to work out that ‘lasagne’ is actually used in the same grammatical fashion as ‘tagliatelle’ or spaghetti’ – it means the type of pasta in the plural.
Spinach and cheese bake, a healthy casserole served as a side dish or for brunch. Cheese is able to cover a multitude of sins. There aren’t many dishes that can’t be improved by throwing some cheese at them.
Spring cabbage salad - cabbage appears to contain more vitamin C than oranges. It’s also rich in vitamin K and anti-oxidants. Eat more cabbage! Only the name is so off-putting… But I have a solution: Sauerkraut. Kimchi. Surkål. Choucroute. Tsukemono.
Steamed salmon in a parcel is truly delicious – I had it warm, almost straight from the steamer (bar shooting a few pictures) but it tasted even better the next day, provided you bring it up to room temperature.
Pan fried mackerel fillet with sweet sticky sauce. There are two secrets to successfully pan-frying fish. One is a smoking hot pan and the other – the skin of the fish PERFECTLY dry. Otherwise you’ll be scraping the fish bits off the pan forever.
Sticky pork and vegetables stir fry, with honey and soy marinade. A wok is a truly weird and wonderful utensil. Vessel. Cooking implement? Surely it's not just a ‘pot’?
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