Everybody, Everyday

1 /Adventures with ingredients

Six‘heroic’ingredients,andsixsuperwaystoserveeachone

1/Adventureswith Ingredients

Six ‘heroic’ ingredients, and six superways to serve each one

036-123 Adventures EE.indd 37036-123 Adventures EE.indd 37 20/01/2012 05:0820/01/2012 05:08


1. Preheat your oven to 200°C/Gas 6, position uppermiddle shelf.

2. Get a baking tray. Put the chicken breasts on the tray. Sprinkle salt andpepper, or something instead of pepper, evenly over both sides. Brush thebreastswith the oil to push the seasoning into theflesh and coat it evenly.

3. Turn each breast shiny side upwith the fatter end facing away fromyou.Put the tray in the ovenwith the breast’s fatter end towards the back.

4. Bake for 14–16minutes. A just-cooked chicken breast feels firm to thetouch. It should be 70–72°C inside,whichwill rise to 74–76°Cas it rests.

5. Turn the ovenoff.Open thedoor and leave it slightly ajarwhile the chickenrests inside for at least 5minutes. Depending on the recipe, this resting iseither done on the baking tray, or in the sauce/dressing.

Instead of pepperTryallspice, cayennepepper, chilli powder, Chinese five-spice, cinnamon,cumin, cardamom, curry powder, crushed fennel seeds, nutmeg, ginger,jerk spice, ras-el-hanout, smokedpaprika, turmeric, sumac, za’atar,mustard, tamarind, citrus juice or citrus zest.

Cooking and resting times for larger chicken breasts150–175g: 14–16mins, 5mins rest175–200g: 16–18mins, 5mins rest200–250g: 18–22mins, 5mins restInterior temperature: Bake to 70–72°C; rest to 74–76°C (use your probe)

Magic adventuresServewith pesto, tapenade, tomato compote, soft, sweet, sticky onions,green curry paste or garlic butter.

Cook extraUse for a sandwich or awrap thenext day, and a salad the day after.

SERVES 2Sides (pages 320–43)Any you fancyPrep/cooking 14–16mins,plus 5mins restingActive time 1min

2 skinless, bonelesschicken breasts, about150g each

1 tsp vegetable oilSaltFreshly groundblackpepper or otherseasoning (see right)

BAKED CHICKEN BREASTS

Abaked chicken breast is a blank canvas that cries out to be revived by other flavours.I like to get it excited, to brush itwith chilli or lemon, glaze itwith honey or soy sauce, ormacerate it inmustard or porcini cream.The chicken is always better for the experience.

Baking is thebest andeasiestway to cook skinless, boneless chickenbreasts.The trickis not to bake them for too long andalways to let themrest afterwards.This gives youveryjuicy flesh andnone of the dry and chewy exterior you cannot avoid if you fry them.

Tender andmild in flavour, chicken breasts are useful for kids. They’re easilymixedwith vegetables, pasta or grains, and a goodmeans of introducing new tastes alongsidesomething they are comfortablewith. For babies and toddlers, baked chicken breastsare good to purée or chop and can be frozen.

Adventureswith Ingredients 41


1. Preheat your oven to 200°C/Gas 6, position uppermiddle shelf. Boilyour kettle.

2. Startwith the chicken.Get a baking tray. Put the breasts on the tray.Seasonwith salt andpepper. Brushwith oil. Bake for 14–16minutes.

3. Meanwhile, put the dried porcini into ameasuring jug. Pour 150ml boilingwater over them.Leave to soak for 10minutes. Lift the porcini out. Chopthem into small pieces. Get amedium-sized ovenproof frying pan.Add theporcini. Pour the clear soaking liquid gently over the top.Discard the lastmurky bit if there is any grit.

4. Put the pan on ahighheat. Add the garlic and chicken stock. Bring to theboil and boil for 2minutes or until the liquid has reduced byhalf. Stir inthe cream.Bring back to the boil and boil for 20–30 seconds or until thesauce is thick enough to coat the back of the spoon. Season to taste. Takethe pan off theheat.

5. Once the chicken breasts are baked, get themout of the oven and addthem to the sauce. Add the parsley. Turn the chicken breasts in the sauceuntil they arewell coated. Turn the oven off. Put the panback in the ovenand leave the door slightly ajar. Let the chicken rest for 5minutes.

6. After 2minutes, get a large shallowpan.Add2 tbsp ofwater. Bring to theboil over a highheat. Add the spinach. Cover and cook for 30 seconds.Take the lid off. Stir for 10 seconds until the leaves allwilt. Season to taste.

7. Once the chickenhas rested,warm it over a gentle heat for 1minute untilthe sauce just starts to bubble. If it is too thick, stir in hotwater, 1 tbsp ata time, until it is spoon coating consistency. Servewith the spinach.

Cook extraBake extra chicken breast(s) and leave them to cool on your baking tray touse for a sandwich, salad orwrap thenext day.

SERVES 2Sides (pages 320–43)Asauce soaker, such as riceor breadPrep/cooking 30–35minsActive time 15–20mins


1 tsp vegetable oil12–15g dried porcini(1/2 small pack)

150ml plus 2 tbspwater1 garlic clove, peeled andfinely chopped

100ml chicken stock100ml double cream4 tbsp slicedflat-leafparsley

120g spinach (1 smallpacket), washed if gritty

Salt and freshly groundblack pepper

Once you taste the voluptuous porcini cream that caresses the chicken’s curves you’llseewhy the story of this dish has to startwith the sauce. Dried porciniweremyfirstwildmushrooms, and I have beenmaking a version of this sauce formore than twenty years.After all that time, I amas hungry for it as ever, if anything I love itmore because of itswarmand familiar feel. The key tomaking the chicken and saucemarry blissfully is toroll, soak and then rest them together before serving.

For younger kids, the spinach is bestwilted 30 seconds longer and chopped veryfinely, even puréed. Inmy experience younger kids like the taste of the sauce but notthe texture of the porcini, so eat themall yourself. Good to purée or chop and freezefor babies and toddlers.

1/

42 BakedChicken Breasts

Chickenwith porcini, parsley sauce& spinach



1. Preheat your oven to 200°C/Gas 6, position uppermiddle shelf.

2. Startwith the soymixture.Get amedium-sized ovenproof frying pan.Add the soy sauce, honey, ginger and 1 tsp of the sesameoil. Grate thezest of 1 orange into the pan.Cut the orange in half. Squeeze its juice.Add the juice (4–5 tbsp) to the pan. Bring to the boil over a highheat.Boil for 1minute or until themixture is thick enough to lightly coat theback of a spoon. Take the pan off theheat.

3. Get a baking tray. Put the chicken breasts on the tray. Spoon 1 tbsp of thesoymixture over each breast. Brush themixture over both sides. Bake for14–16minutes.

4. Next,make the spring onionmixture.Get amediumbowl. Zest or gratethe zest of half the secondorange into it. Peel the orange and separate intosegments (as if youwere going to eat it). Slice each segmentwidthwaysinto 5mmslices. Add them to the bowl. Add the spring onions, chilli, 1 tspof the sesame seeds and the remaining 1 tsp of sesameoil. Stir together.Scatter themixture around the edge of your plates.

5. Once the chicken breasts are baked, get themout of the oven.Add them tothe frying panwith the soy glaze. Sprinkle 1 tsp of sesame seeds over eachchicken breast. Put the panback in the oven and leave the door slightlyajar. Let the chicken rest for 5minutes.

6. Brush the chickenwith the soy glaze; don’tworry if youmove the seedsaround a bit. Put the chicken breasts on your plates.Warm the glaze;if it’s too thick, stir in hotwater, 1 tbsp at a time, until it is spoon coatingconsistency. Spoon the glaze around the breasts.

Cook extraMake extra soy glaze. Bake extra chicken breast(s) and leave them to coolin the glaze. Chop the breasts and combinewith the equivalent extraspring onionmixture to use in awrap, or rice or noodle saladwith one oramixture of bean sprouts, choppedpeppers or cucumber.

SERVES 2Sides (pages 320–43)Rice or egg noodles and/orglazed carrotsPrep aheadSoy, honey,orange and gingermixture,up to 2 days aheadPrep/cooking 30–35minsActive time 20–25mins

4 tbsp dark soy sauce2 tbsp honey2heaped tsp grated ginger2 tsp sesameoil2mediumoranges2 skinless, bonelesschicken breasts, about150g each

4 spring onions, trimmedand thinly sliceddiagonally

1/2mild red chilli, deseededandfinely chopped

3heaped tsp sesame seeds

Soy, honey, orange and ginger is one of the first combinations I can remember usingto flavour chicken. Itmust have been the start ofmy love affairwith the irresistiblecontrast of sweet and sour that sets this chicken alight. It’s a lively pick-me-up; thebreasts absorb and are enrobed by theflavourwhile they bake and rest in the glaze.

For younger kids, leave out three-quarters of the ginger and all of the chilli. Boil thesliced spring onions for aminute or so to soften their flavour. Once you’ve dished theirsup, add the extra ginger and chilli to yours.Without the salad and sesame seeds, thechicken breast is good to purée or chop and freeze for babies and toddlers.


Sesame chickenwith soy, honey, orange& ginger3/



1. Preheat your oven to 200°C/Gas 6, position uppermiddle shelf.Boil your kettle. Put a colander in your sink.

2. Startwith the chives and lemon zest. On a small plate,mix them together.Put themnext to your cooker.

3. Get a baking tray. Put the chicken breasts on the tray. In a small bowl,mixthemustard and lemon juice together. Seasonwith salt andpepper. Brushthemixture over both sides of the chickenbreasts. Bake for 14–16minutes.

4. While the chicken bakes, get amediumsaucepan.Add the onion, 20g ofthe butter and the 2 tbsp ofwater. Cover and sweat over amediumheat for7–10minutes, stirring occasionally, until the onion is soft but not brown.Add the chicken stock. Bring to the boil and simmer for 4minutes or untilthe liquid has reduced by a third. Take the pan off theheat.

5. While the onions sweat, get a large pot. Addboilingwater and bring backto the boil. Add the peas and runner beans.Cover, bring back to the boiland boil for 3minutes or until tender. Drain into your colander. Shake dry.

6. Once the chicken breasts are baked, turn the oven off.Open the door andleave it slightly ajarwhile the chicken rests inside for 5minutes.

7. Add the peas andbeans to the onion and chicken stock. Bring to the boil.Stir in thewatercress and remaining 20g butter. Season to taste.

8. Put the chicken breasts and their resting juices into the pan. Spoon a littlesauce over them.Cover the breastswith the lemon zest and chivemixture.Transfer them to your plateswith the vegetables and sauce.

Cook extraMake extra chive and lemonmixture. Brush extra chicken breast(s)withthemustard and lemonand leave them to cool to use for a sandwich,wrap,pita bread or salad thenext day. Chop the breasts andmixwith the chivesand lemon.This is goodmixedwith potatoes,mayonnaise andmustard.

SERVES 2Sides (pages 320–43)Noneneeded. For bulk,simmered or glazed potatoesPrep aheadOnion and stockmixture, a day aheadPrep/cooking 30–35minsActive time 20–25mins

5 tbsp sliced chivesZested or grated zest andjuice of 1/2 lemon (2 tbsp)


2heaped tspEnglish orDijonmustard

1mediumonion, peeledand cut into 5mmslices

40g butter2 tbspwater200ml chicken stock100g frozen peas125g young runner beans,topped and cut into 1cmslices diagonally

80–90gwatercress(1 small packet/bunch),cut into 5mmslices


This combination of feistymustard, perky chives, pepperywatercress, sweet peas andrunner beans is a greatway to serve chicken in summer. I like usingwatercress, both asan aromatic herb and as a vegetable, and I prefer to slice it before adding it to a sauce sotheflavourwraps its goodness around all of the other ingredients. Oh, and every bit ofthis recipe loves butter, so feel free to lash in a little or a lotmore.

For younger kids, put a tiny amount of themustard and lemonmixture on the chickenbreast but either leave off the topping or grate the zest finely, rather thanusing a zester.Chop rather than slice the onions for the vegetables and chop thewatercress extremelyfinely or leave it out of theirs.Good topurée or chopand freeze for babies and toddlers.


Chickenwithmustard, chives, runner beans&peas4/



124-223 Magic Fridge EE.indd 128124-223 Magic Fridge EE.indd 128 20/01/2012 05:1820/01/2012 05:18

MAKES 20–22 TBSP;AT LEAST 7 SERVINGSPrep aheadKeeps in thefridge for up to amonth(see storage)Prep/cooking 15–20minsActive time 15–20mins

100g basil (1 large or4 small supermarket-sized bunches)

2 garlic cloves, peeled andthinly sliced

6–8 tbsp extra virgin oliveoil, plus extra to cover

3 heaped tbsp pine nuts5 heaped tbsp gratedParmesan


Ifmyhappinesswas a herb itwould be basil, and if therewas any preparation tomakethis happiness happier itwould bemybeautiful and beloved basil pesto. The scent andtasteofpesto liftme ineverywaypossible. I lovepesto. I can’t imagine lifewithoutpesto.Pesto is simple tomake, easy to use, andhugely versatile. Goodpestomakes everydaymeals extraordinary.

I boil the basil and garlic briefly tomake the garlicmore gentle and keep the basilbright green. I like to think pesto tastes somuchbetterwhen you can eat itwith youreyes before you get caught up in its narcotic scent.

Younger kidswill findpestomore tempting if it is very smooth.

BASIL PESTO

1. Boil your kettle. Get a large pot. Fill it two-thirds fullwithwater from thekettle. Add salt. Bring to the boil. Fill a large bowlwith coldwater andputit next to your cooker. Put a colander or sieve in your sink.

2. Pick the basil leaves off their stalks.

3. Add the basil leaves and garlic to the boilingwater, pushing the leavesdown to submerge them.Count to 30.Quickly transfer the leaves andgarlic to the coldwaterwith a skimmer or sieve. As soon as they are cold,drain in your colander. Press the leaves lightly. Shake away any excesswater. Itwill seem like a tiny amount of basil; don’tworry, this is normal.

4. Get your blender or small processor (a blenderworks best). Put the basil,garlic, 6 tbsp of extra virgin olive oil, the pine nuts andParmesan into theblender. Blend to a paste for 1–2minutes. If the blades turn but the pestodoesn’t, tap the side of the blender to release the trapped air at the bottom.Addmore olive oil, 1 tbsp at a time, if the pesto is too thick. I like quite asmooth texture, just short of a purée. Season to tastewith salt andpepper.Spoon the pesto into a jar and cover itwith a layer of extra virgin olive oil.

StorageUse small sterilised jars or clean plastic containers, ideally enough for asingle use, so that once they are opened youuse themupquickly. The keyto storage is keeping air away from the pesto. Tap the bottomsof the jarsto ensure there are no air bubbles and leave 2cmat the top of the jar for agood layer of olive oil. Pour the olive oil over the top of the pesto to seal it.Cover the jars firstwith clingfilm, thenwith a lid. Store in the fridge. If youuse somebut not all of the pesto, it’s best to put the rest in a smaller jar.If you don’t have one, clean the exposed sides of the jarwith kitchenpaper.Cover the remaining pestowith a fresh layer of oil. Unopened jarswillkeep for up to 1month. Pesto can also be frozen.Once the jar is open, usethe pestowithin 2 days and cover itwith oil after eachuse.

TheMagic Fridge 129


1. Preheat your oven to 50°C/lowestGas, positionmiddle shelf. Boil yourkettle. Put a resting rack on top of a plate in the oven.

2. Startwith the potatoes.Get a large pot. Fill itwith boilingwater fromyour kettle. Add salt, cover and bring to the boil. Put a colander in yoursink. Add the potatoes to the boilingwater. Bring back to the boil. Coverand simmer gently for 10minutes or until tender. Drain in the colander.Dry the potatoes aswell as possible so that theywill fry better.

3. Once the potatoes are drained, get a large frying pan.Add the vegetable oiland get it really hot. Season the lambchopswith salt.When the pan is hot,add the chops. Fry over a very highheat for 2minutes. Lower the heat tomedium.Fry for 2minutes. Turn the chops. Fry for 4minutes on the otherside. Depending on the position of the bone, the chopsmay curl a littlewhen you turn them; don’tworry if this happens, there is nothing you cando to stop it.

4. Transfer the chops to the rack over the plate in the oven and leave themto restwhile youfinish the potatoes. Add the potatoes, cut side down, tothe pan. Fry over amediumheat for 2–3minutes. Turn the potatoes.Fry them for 2–3minutes on the other side, until they are golden.Add thetomatoes. Sauté for 1–2minutes until the tomatoes justwarm throughandbegin to burst. Add the olives. Turn off theheat.

5. Tomake the sauce, take 8 cooked tomatoes and4olives out of the pan.Chop these roughly andput them into a small bowl. Add the lemon zestand juice, 2 tbsp of the pesto, the extra virgin olive oil and the restingjuices from the lamb. Season to tastewith sugar, salt and pepper. Thepestowill go a little brown; don’tworry, this is because of the lemon.

6. Toss the potatoes, tomatoes and oliveswith the remaining 2 tbsp of pesto.Season to taste. Servewith the lambchops and sauce.

SERVES 2SidesBread and/or saladleaves tomopup the saucePrep aheadPotatoes canbe boiled, a day aheadPrep/cooking 35–40minsActive time 20–25mins

300–400g smallwaxypotatoes (depending onyour appetite), such asAnya orCharlotte, cutin half

1 tbsp vegetable oil2 lamb shoulder chops,175–200g each

250g baby plum tomatoes(1 punnet)

14 black olives, pittedGrated zest of 1/4 lemon and2 tsp juice

4 tbsp basil pesto(page 129)

1 tbsp extra virgin olive oilSalt, freshly groundblackpepper and sugar

When I tested this recipe, I cooked it three times in a rowwhenoncewould have done,because the combination of lamb, potatoes, baby tomatoes, black olives and basil pestois outrageously good, even decadent. The lamb juices caress the potatoes tomake themgo slightly soft, the tomatoes burstwith a taste like enthusiasmand the two combine togive you a rich,meatymass. Pesto binds it beautifully and the olives are just salty enoughto season everything. Lamb shoulder chops are the gloriously chewy cousin of a cutlet,cheaper than best end chops and shapedmore like a steak.

The potatoes, tomatoes andpesto are a lovely combination for kids. Slice their lambvery thinly before serving. Good to purée or chop and freeze for babies and toddlers.

134 Basil Pesto

2/ Lambchopswith tomatoes, olives, fried potatoes&pesto



1. Preheat your grill tomedium.Boil your kettle.

2. Startwith the gnocchi. Get a large pot. Fill itwithwater fromyour kettle.Add salt, cover and bring to the boil. Add the gnocchi and boil it accordingto the instructions on the packet.

3. While the gnocchi boils, get amediumbowl. Add the crème fraîche,Cheddar andpesto. Stir them together. Season to tastewith salt andcayenne. Put the bowl next to your cooker.

4. Drain the gnocchi into a colander. Add the orange zest and juice to theempty pan. Bring to the boil and boil for 1minute until it is thick andsticky, almost dry. Add the tinned tomatoes. Bring back to the boil and boilfor 2minutes until there is almost no liquid left; if you pull your spoonthrough themixture, the channel youmake should remain.

5. Add the gnocchi and spinach to the pan. Stir for 30 seconds until thespinach just starts towilt. Stir in two-thirds of the crème fraîche, Cheddarandpestomixture.

6. Season to tastewith salt, cayenne and sugar. Spoon the gnocchi into anovenproof dish. Spread thefinal third of the crème fraîche, Cheddar andpestomixture over the top.

7. Grill for 3–6minutes until the top is pale gold over the greenpesto cream.(Grills vary enormously, so start checking after 3minutes and keepchecking until your bake is golden.) Serve from the pan.

SERVES 2Sides (pages320–43)Crisp leaf or vegetable saladand/or breadPrep aheadTo the end ofstep 6, up to a day ahead.Warm through in themicrowave, then grillPrep/cooking 25–30minsActive time 15–20mins

500g gnocchi (1 packet)125g crème fraîche (half fatif you prefer)

60gCheddar, grated5 tbsp basil pesto(page 129)

Grated zest and juice of1/2 orange (2–3 tbsp)

1/2 x 400g tin choppedtomatoes

100–120g spinachSalt, caster sugar andcayenne pepper

This creamy, cheesy tomato and basil gnocchiwith an orange tang is an intenselyflavoured pan full of fun. It’s comfy and cosy, but also elegant and a touch fruity. I’vesometimes dressed the gnocchi up differently by adding leftover ham, turkey, ratatouilleor a tin of chickpeas or lentils. I’ve also replaced the gnocchiwith penne (using half theweight) and the spinachwith rocket.

This is a goodmeal for younger kids. Chop or slice the spinach rather than add itwhole. Go easy on the cayenne, or just sprinkle a little over yours after dishing up theirs.

142 Basil Pesto

6/ Spinach, crème fraîche, gnocchi, Parmesan&pesto bake



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