Penne pasta with chanterelles and pied-de-moutons, and plenty of parmesan. A very simple dish – good ingredients don’t need elaborate processing, and fresh wild mushrooms are as good as it gets.
Perfect beef fillet steaks cooked medium rare, served with anchovy butter. Smoking hot pan still holds, no question, but to ensure the meat is cooked evenly through even with thickish cuts, and even at cuisson bleu, you need to flip the steak...
Dos and don'ts of roasting the best potatoes you have ever eaten! Do: pre-boil them, use lots of fat, start them off on the hob...
Persian baked rice with courgettes and mushrooms, and crispy tahdig layer at the bottom. I didn’t half struggle to achieve tahdig in my Persian style rice.
Homemade pesto - the classic with basil and a hint of garlic. Grab a handful of pine nuts, toast them in a dry pan, grate some parmesan, tear up a lot of basil leaves and that’s it – you’ve embraced the Italian in you.
Pimm's special for the summer, with a secret ingredient. Let’s have a Pimm's this summer, rain or shine (the former more likely). The worst that can happen is we’ll have to run inside sheltering the jugs and the strawberries!
Pissaladiere Provençal, a simple savoury tart on pizza dough with onion, anchovy and olive topping. And that is one of the best snack/street food/ starter/nibble in the world.
Pistachio and chocolate chip cookies - chewy inside and crunchy around the edges. No brainer how to make them, is it? Mix the brown with the white sugar, add enough butter and just a little flour and you’re in business.
Pistachio and lime loaf cake, with apricot and honey topping. So there we have it – health in a loaf tin. Well okay – there is a bit of sugar and flour added, plus a generous amount of butter...
Hawaiian poke bowl with yellowfin tuna, seasoned with shichimi togarashi. Originating from Hawaii, it’s a salad/starter/appetiser of raw fish, sliced (which is what ‘poke’ literally means in Hawaiian).
Pomegranate jelly, mega flavoursome stuff and not so very difficult to make. I’m a pomegranate fiend. It is an addiction, obsession, guilty secret – call it whatever, I can eat pomegranates for England and any other country I might call home.
Pomegranate molasses made using fresh fruit. It is powerful stuff and works a treat as meat glaze, acidity provider in dressings and sauces, dropped on cereal and dribbled over ice cream. Even if calling it molasses is a thorough misnomer.
Slow roasted pork belly glazed with soy sauce, honey and black bean paste. A bit like gammon, it should ideally be boiled first or - like I’ve done - steamed in the oven under a foil tent. Only the last hour or so the proper roasting should take place.
Pork griot, a much loved Haitian dish, is twice cooked pork chunks, seared in a frying pan after cooking with scotch bonnet chilies and a mix of citrus juice and vinegar.
Oven roasted Greek pork gyros served with tzatziki and pita bread. You’d think it was another street dish impossible to replicate at home but no – perfectly doable in the oven, just watch it because it’s a blink of an eye between crisp and burnt.
Tonkatsu, Japanese fried pork in crisp panko breadcrumb coating. Between you and me, these are pretty much the same thing as schnitzel, escalope Milanese or cordon bleu without the cheese.
Pork loin roasted at low temperature, served with blueberry sauce. There are two things worth mentioning about this recipe: it’s pork, but not as you know it; and it comes with the dressing that usually hangs out with pancakes.
Pork parmigiana, with pork tenderloin cutlets fried in breadcrumbs, then baked in tomato sauce and mozzarella. My reservations were all blown: pork will be tough? Meltingly tender if you mallet it into behaving.
A good schnitzel can take on a steak – I swear. If your thoughts are ‘meh’ it means you’ve only had the sorry dried-out-and-greasy versions that non-Germanic countries dish out. Wiener Schnitzel is the crown prince of course...
Pork shoulder steaks with sage and mushroom butter. Pork shoulder is probably my favourite bit of pig. It needs to be marbled with nice, white, clean fat shaping eyelets of pink meat without any nasty veining around.
Pork shoulder steaks with clementines and crispy sage leaves. This recipe is for shoulder steaks, my favourite cut. Loin is too lean, flavourless and boring; it’s best fit to be turned into lonzino; sliced thinly and savoured on a charcuterie platter.
My best porridge: pinhead oats soaked overnight, served with creme fraiche and honey. Pinhead oats are tougher, with more bite, but thanks to that also more satisfying - and actually keep you going for longer: I guess all those pinheads in the stomach take more time to be digested.
Potato, chorizo and cauliflower traybake; a one pan dish seasoned with cinnamon and smoked paprika. A traybake – or a sheet pan dish – is not very often successful in my view.
Potato salad with pancetta and asparagus, delicious warm or cold. I’m really not sure what the deal with the ‘only three ingredients!’ recipes is. Or only four or five for that matter - the authors of those seem to take pride in putting together as few foodstuffs as possible
Potatoes boulangeres, potato slices baked with stock, onions and a little butter. A simple side of potatoes boulangeres is traditional with beef bourgignon.
Filled pasta cooked potsticker style: fry-steam-fry, with a handful of frozen peas and some shaved Parmesan thrown in. egone, boring boiled tortellini with boring pesto and cream - it’s now a Chinese-Italian fusion. Quite a bit of historical justice - after all Marco Polo allegedly stole the idea of pasta off the Chinese…
Prawn burgers with spicy slaw. Fried but briefly, loaded with crunchy slaw scant on mayo, made of the best source of protein in the discovered universe – who says you can’t have the best of all worlds?
Gyoza, Japanese dumplings filled with shrimp and Napa cabbage. I like the shrimp gyoza because they let you indulge without a huge calorie burden.
Prawn pasta bake with frozen prawns and a handful of spinach. I seem to be cooking just one pasta dish all the time: boil the noodles, throw a handful of greenery into the boiling water by the end, drain the lot and stir in some cheese/sauce/butter.
Prawns with stewed tomatoes. The other night I went out for dinner (a respite from all this cooking, shooting and Fiending) and had a very decent red mullet served with tomato and raisin stew. The stew was simply AMAZING.
Provolone pasta bake with homemade tomato marinara sauce. The star of this show is provolone. It’s an Italian cheese which comes in dolce or piccante variety, made from cow’s milk and granted DOP designation.
Puff pastry tartlets with three kinds of filling: prawn and garlic, spinach and blue cheese and bacon and Cheddar. Puff pastry – party food rescue, the solution for when you crave pizza-type food but can’t be bothered to make the real thing...
Pumpkin fondue in individual munchkin pumpkins, baked and filled with melted cheese. Sliced gherkins, a few lettuce leaves, a ton of apple chunks – and it’s no trick. It’s a treat!
A summer salad of cucumbers, radish and lots of fresh herbs with feta cheese and a simple dressing. Cucumber, my favourite underrated fruit is usually included in vaguely Greek salads with tomato and feta cheese.
Italian beef ragu; pasta sauce with beef and pork mince, soffrito and tomato sauce. The amount of about 3-4 tablespoons of the sauce per person gives the perfect balance between Italian sparsity and British overload.
Light and airy sponge cake with a layer of raspberries on top. The secret is to push the fruit into the cake mix, otherwise you’ll end up looking into the oven every five minutes and deciding it’s still not cooked in the very middle – the raspberries on top are too juicy and wet!
Homemade raspberry jam. I used to think that to make jam you need tonnes and tonnes of fruit and it takes hours and hours of boiling the stuff in huge pans, with lots of splattering and covering the kitchen with sticky gunk – NO.
Raspberry muffers are not muffins. There’s no milk, or cream or yoghurt in the ingredients. It’s an ordinary cake mix baked in muffin tins, just for the variety. And no – they aren’t cupcakes either because no icing? No pink colouring? No little roses...
Simple and easy ratatouille. Purists of French cooking – look away now. I know, I know – cook each kind of vegetable separately, then put all together in a baking dish and stick in the oven. So yes, I agree that this is a completely unorthodox version.
Festive red cabbage stir fried with apples, raisins and spices, super quick to cook. Don’t get me wrong – I’ve cooked red cabbage slow and low before, with the obligatory red wine and spices, but since the generous crop this year I’ve had to look for quicker ways.
Remoulade, or celeriac salad. My version has a little twist – I add carrots and a bit of apple, and a few raisins for the sweetness. Ah well, as if you need a justification for adding raisins to anything! I also julienne the vegetables instead of grating them.
Classic British dessert, rhubarb fool made with rhubarb puree and whipped cream. I thought a fool will be a raspberry fool – now that’s oh yeah; blueberry fool or passion fruit for the in-crowd. Well, what do you know, I’ve changed my mind.
One skillet dish of rice with corn and chorizo sausage. We have a fine dish here, which, if you follow the method, can be varied as you wish.
Duck rissoles, or croquettes, with apple and Parmesan. Rissoles used to mean school dinner type of food to me - bland, mushy and insipid. Not so, you can easily make them as spiced up as you wish.
Carrots and parsnips roasted with harissa, herbs and honey. Roasted root vegetables – excellent with a roast, Christmas Day can’t be without them. I find the simpler the better they are.
Whole roast duck with a spice rub and honey and dark soy glaze. This one is cooked through but not overdone, moist and flavoursome thanks to the honey and the spices, and very tender.
Roast grouse served with game chips. Grouse is a grown-up’s game. For beginners, quail or guinea fowl will be a tame enough start. Intermediate gamers will enjoy partridge and pheasant lest it’s inexpertly dried out in the oven.
Roast leg of lamb flavoured with garlic, rosemary and anchovies. The roast lamb leg is gorgeous, you might want to ask your butcher to butterfly it and remove the bone (it might mean the same thing, I’m not that clued up on butchery lingo).
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