American cuisine

BBQ pulled pork

 

 

Ingredients

• 2½ kg boneless pork shoulder, skin removed
• 3 tbsp olive oil
• 2 tsp Spanish paprika (pimentón)
• 2 tsp mustard powder
• 1 tsp garlic salt
• 1 tsp onion salt
• 1 tbsp liquid smoke (optional, see tip, below)

To serve

• 16 brioche buns (see 'goes well with')
• Tangy cabbage slaw, homemade chipotle molasses BBQ sauce and sweet-and-sour pickled cucumbers from a jar, sliced

 

Method

 Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.

 

 

Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.

 

 

Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.

 

Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.

 

Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.

 

To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

 

 

 

 

Cobb salad with buttermilk ranch dressing

 

 

Ingredients

• 2 Baby Gem lettuces, leaves separated
• 1 avocado, stoned and sliced
• 2 plum tomatoes, chopped
• 3 rashers cooked crispy bacon
• 140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
• 2 hard-boiled eggs, chopped into chunks

For the dressing

• 75ml buttermilk
• 2 tbsp light mayonnaise
• 1 tbsp white wine vinegar
• 1 tbsp chopped dill
• ½ garlic clove, crushed

 

Method

In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

 

 

 

 

Pumpkin Pie

 

 

Ingredients

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• plain flour, for dusting
• 140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg, grated
• 1 tsp cinnamon
• 2 eggs, beaten
• 25g butter, melted
• 175ml milk
• 1 tbsp icing sugar

 

Method

Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

 

Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

 

Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

 

Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

 

 

 

 

Salt beef club with Cajun fries

 

Ingredients

1 big potato, cut into thin chips

2 tsp olive oil

½ tsp Cajun seasoning

1 heaped tbsp mayonnaise

1 tsp chopped chive

1 tsp Dijon mustard

3 slices white or brown bread, lightly toasted

2 radishes, thinly sliced

1 baby or ½ avocado, sliced

2 slices salt beef

couple Little Gem lettuce leaves

 

Method

1. Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake, turning once, for 20-25 mins or until golden and crisp. Season.
2. Meanwhile, mix the mayonnaise, chives and mustard in a small bowl and season. Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and avocado. Place the other slice, spread-side up, on top and add the salt beef and lettuce. Top with the final slice.
3. Cut up and secure with cocktail sticks if you like, then serve alongside the fries.

 

 

 

 

Griddled chicken & corn on the cob salad

 

 

Ingredients

• 4 small skinless chicken breasts
• 2 garlic cloves, crushed
• 1 tbsp paprika
• juice 1 lemon
• 2 tbsp olive oil
• 2 corn cobs
• 4 Little Gem lettuces, quartered lengthways
• ½ cucumber, diced

Method

1. Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
2. Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
3. Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

 

 

New York Cheesecake

 

 

Ingredients

For the crust

• 85g butter melted, plus extra for tin
• 140g digestive biscuits, made into fine crumbs
• 1 tbsp sugar, granulated or golden caster

For the cheesecake filling

• 3 x 300g/11oz pack Philadelphia cheese, or other full-fat soft cheese
• 250g golden caster sugar
• 3 tbsp plain flour
• 1½ tsp vanilla extract
• finely grated zest of 1 lemon (about 2 tsp)
• 1½ tsp lemon juice
• 3 large eggs, plus 1 yolk
• 284ml carton soured cream

For the soured cream topping

• 142ml carton soured cream
• 1 tbsp golden caster sugar
• 2 tsp lemon juice

 

Method

1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm spring form cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
4. Brush the sides of the spring form tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath

 

 

 

 

Sweet chilli dogs

 

 

Ingredients

• 4 fat sausages (sweet chilli if you can get them)
• 2 onions, red, white or one of each
• 4 tbsp sweet chilli sauce
• 2 tbsp tomato purée
• 4 hot dog buns

 

Method

1. Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.
2. Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.
3. Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions

 

 

 

Caesar salad with crispy chicken

 

Ingredients

Leftovers (from related recipe)

4 crispy chicken thighs, sliced (see Tip)

Extras

125ml light mayonnaise

juice 1 lemon

1 tbsp Worcestershire sauce

50g parmesan, grated, plus extra to serve (optional)

1 garlic clove, crushed

50g croutons

1 large Cos lettuce or 4 Little Gem, ripped into pieces

 

 

 

Method

In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season. When ready to eat, add the chicken slices, croutons and lettuce. Mix well and sprinkle with extra Parmesan, if you like.

 

 

 

 

Sticky ribs with roast potato salad

 

 

Ingredients

• 3 racks pork spare ribs, or about 1½ kg/3lb 5oz single pork spare ribs
• 1 small onion, diced
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 2 tbsp smoked paprika
• 1 tsp mild chilli powder
• 300ml tomato passata
• 2 tbsp tomato purée
• 150ml cider, white or red wine vinegar
• 125g dark muscovado sugar

For the potatoes

• 1½ kg new potatoes, skin on
• 2 tbsp olive oil
• 1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
• 2 tbsp white or red wine vinegar

 

 

Method

1. Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.
2. Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
3. Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.

 

 

 

Key lime pie

 

 

Ingredients

• 300g Hob Nobs
• 150g butter, melted
• 1 x 397g tin condensed milk (we used Nestlé)
• 3 medium egg yolks
• finely grated zest and juice of 4 limes
• 300ml double cream
• 1 tbsp icing sugar
• extra lime zest, to decorate

 

Method

1. Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
2. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
3. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

 

 

 

 

Crispy pretzel chicken with honey-mustard sauce

 

 

Ingredients

• 100g salted pretzels
• 12 boneless, skinless chickenthighs
• flour, for dusting
• 2 eggs, beaten with a fork
• 1 tbsp olive oil
• 100ml wholegrain mustard
• 4 tbsp honey
• 1 tsp white wine vinegar
• green veg or salad and potatoes, to serve (optional)

 

Method

1. Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken toss in flour, dip into the egg then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
2. In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.

 

 

Chocolate raspberry brownies

 

 

Ingredients

• 200g dark chocolate, broken into chunks
• 100g milk chocolate, broken into chunks
• 250g pack salted butter
• 400g soft light brown sugar
• 4 large eggs
• 140g plain flour
• 50g cocoa powder
• 200g raspberries

 

Method

1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
2. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

 

 

 

Plate-sized pancakes

 

 

Ingredients

• 8 slices pancetta, to serve (optional)
• sunflower oil and butter, for cooking
• blueberries, to serve (optional)

For the pancakes

• 300g self-raising flour
• 1 tsp baking powder
• 1 tbsp caster sugar
• 2 medium eggs
• 1 tbsp maple syrup, plus extra to serve
• 300ml milk

 

Method

1. If serving with pancetta, heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp.
2. To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.
3. Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like. Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or blueberries, drizzled with extra maple syrup.

 

 

Crispy chicken & apple slaw

 

 

Ingredients

For the slaw

• ½ white cabbage, shredded
• ½ small onion, finely sliced
• 4 celery sticks, sliced
• 2 Granny Smith apples, quartered, cored and thinly sliced
• 1 tbsp white wine vinegar
• 200g pot fat-free Greek yogurt

For the chicken

• 2 cooked chicken breasts, thinly sliced
• 2 tbsp plain flour
• 1 egg, beaten
• 100g garlic and herb dried breadcrumbs
• 4 frozen corn cobs
• barbecue sauce, to serve

Method

1. Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.
2. Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.

 

 

 

Crispy Cajun onion rings

 

 

Ingredients

• 50g plain flour
• 1 large onion, cut into 1cm slices, rings separated
• 2 egg whites
• olive oil, for greasing
• 2 tsp Cajun seasoning
• 100g breadcrumbs

Method

1. Heat oven to 200C/180C fan/gas 6. Put the flour in a large sealable plastic bag. Season, then tip in the onion and shake well. Whisk the egg whites until foamy, add the onions and stir to coat.
2. Lightly oil a baking sheet. Add the seasoning and breadcrumbs to the bag; then, working in batches, add the eggy onion rings and coat in the crumbs. Arrange onion rings, in a single layer, on the baking sheet and cook for 25-30 mins, turning halfway through, until the onion is tender and the crumbs are golden.

 

 

 

Baked buffalo chicken wings

 

 

Ingredients

• 3 garlic cloves, crushed
• 2 tbsp olive oil
• 3 tbsp cider vinegar
• 1 tbsp paprika
• 1 tbsp Worcestershire sauce
• 2 tsp celery salt
• 4 tbsp pepper sauce (we used Frank's hot sauce)
• 3 tbsp honey
• 1½ kg chicken wings, halved at the joint

Method

1. In a large bowl, mix together the garlic, olive oil cider vinegar, paprika. Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks

 

 

Peanut butter cheesecake

 

 

Ingredients

For the base

• 50g butter
• 175g pack peanut cookies

For the filling

• 5 gelatine leaves
• 500g tub ricotta
• 175g smooth peanut butter
• 175g golden syrup
• 150ml milk

To decorate

• 270ml pot double cream
• 2 tbsp soft brown sugar
• 1 bar peanut brittle, crushed

 

Method

1. Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
2. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
3. Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
4. To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
5. To defrost, thaw in the fridge overnight.
6. To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

 

 

 

Sticky glazed ribs

 

 

Ingredients

• 2kg spare ribs, cut into individual ribs
• 2 tbsp barbecue spice mix

For the glaze

• 150g tomato ketchup
• 140g chilli ketchup
• 3 tbsp soy sauce
• 140g runny honey
• 3 tbsp teriyaki sauce
• 4 tbsp bourbon whiskey

 

Method

1. Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they’re covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
2. Meanwhile, to make the glaze, place the ketchups, soy sauce, honey teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
3. When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.

 

 

Crab & sweetcorn chowder

 

 

Ingredients

• 1 onion, finely chopped
• 1 leek, green and white parts separated and sliced
• 2 carrots, chopped
• 850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
• 1 large potato, diced
• 175g/ 6oz frozen sweetcorn
• 170g can white crabmeat, drained
• 4 tbsp light crème fraîche
• 1 tsp chopped chives

 

 

Method

1. Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
2. Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like

 

 

 

Peanut butter brownies

 

 

Ingredients

• 225g crunchy peanut butter
• 200g bar dark chocolate, broken into pieces
• 280g soft light brown sugar
• 3 medium eggs
• 100g self-raising flour

 

Method

1. Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
2. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
3. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

 

 

 

 

BBQ drumsticks with slaw

 

 

Ingredients

• 8 chicken drumsticks
• 150ml barbecue sauce

For the slaw

• 1 large carrot, grated
• ½ white cabbage, shredded
• 1 red onion, thinly sliced
• 6 tbsp salad cream
• crusty bread, to serve

 

Method

1. Heat oven to 200C/180C fan/gas 6. Slash the chicken with a sharp knife and toss with the barbecue sauce in a roasting tray. Season with black pepper and roast for 45 mins, basting every 15 mins with the sauce from the tray, until sticky and cooked through.
2. Meanwhile, make the slaw. Mix all the vegetables together in a large bowl, then toss through the salad cream and some seasoning. When the chicken is cooked, serve with the slaw and some crusty bread, if you like.

 

 

 

South-western-style salad

 

 

Ingredients

• 2 sweetcorn
• 400g can black beans, drained and rinsed
• 1 avocado, cut into chunks
• 200g cherry tomatoes, halved
• 4 spring onions, roughly chopped
• 100g feta cheese, crumbled
• lime wedges, to serve (optional)

For the dressing

• 1 tsp ground cumin
• 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
• juice and zest 2 limes
• 1 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil

 

Method

1. Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
2. Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

 

 

 

 

Buffalo wings with blue cheese dip

 

 

Ingredients

• 4 tbsp butter
• 5 tbsp hot sauce such as Tabasco sauce or Crystal
• 1 tbsp white wine vinegar
• 900g/2lb - 1kg/2lb 4oz chicken wings
• ¼ tsp celery salt (optional)
• flour, for dusting
• sunflower oil, for frying
• celery sticks, to serve

For the blue cheese dip

• 150ml buttermilk
• 150ml soured cream
• 85g blue cheese, crumbled
• 1 garlic clove, crushed
• ¼ tsp sweet paprika

Method

1. Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
2. Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they’re all evenly coated.
3. Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn’t big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side

 

 

 

 

Butternut, maple & pecan lattice pie

 

 

Ingredients

• 700g chunk butternut squash or pumpkin
• 1 tbsp vegetable or sunflower oil
• 175g light muscovado sugar
• 250g tub mascarpone
• ½ tsp freshly grated nutmeg
• 1 heaped tsp ground cinnamon
• 1 heaped tsp ground ginger
• 2 eggs
• 3 tbsp maple syrup, plus more to serve
• 1 tsp vanilla extract
• 2 x 375g packs chilled dessert pastry
• plain flour, for rolling
• milk, for brushing
• handful pecan halves, very roughly chopped
• icing sugar and whipped cream, to serve

 

Method

1. Heat oven to 200C/180C fan/gas 6. Cut the squash into several large pieces, remove any seeds, then toss with the oil in a roasting tin. Roast for about 35 mins or until golden and soft.
2. When cold, peel the skin away, then put the flesh into a processor with the sugar, mascarpone and spices. Whizz until smooth, then add the eggs, maple syrup, vanilla and ¼ tsp salt. Whizz again.
3. Cut one-third of the pastry from one block and squash it into the other block. Shape the larger block into a smooth round then, on a floured surface, roll out to line a 23cm fluted tart tin. Line the tin, leaving some overhang, then lift onto a baking sheet. Pour in the filling, then carefully slide the pie into the oven and bake for 20 mins.
4. Meanwhile, roll the remaining pastry to a rectangle about 16 x 30cm, then cut into 8 long strips about 2cm wide. Weave the strips under and over each other on a floured, rimless baking sheet to make a lattice large enough to cover the top of the pie. Put in the fridge to chill.
5. After 20 mins, the filling will be starting to set. Take pie out of the oven, brush pastry rim with milk, then slide the chilled lattice off its sheet and onto the pie. Press the edges down a little to seal, then scatter over the pecans and return to the oven.
6. Bake for 15-20 mins more or until the lattice is golden and the filling has risen with just a faint wobble in the middle. Cool completely, then trim the edges and dust with icing sugar. Drizzle with maple syrup and serve with whipped cream.

 

 

Maple-glazed hot dogs with mustardy onions

 

 

Ingredients

• 8 good-quality pork sausages
• 2 tbsp sunflower oil
• 2 onions, thinly sliced
• 1 tsp yellow or black mustard seeds
• 2 tbsp maple syrup
• 4 part-baked mini baguettes (or cut a French stick into 4 pieces)
• 1 tbsp Dijon mustard
• large pinch brown or muscovado sugar
• 2 tsp wine or cider vinegar

 

Method

1. Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.
2. Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.

 

 

 

BBQ chicken burgers

 

 

Ingredients

• 4 skinless, boneless chicken breasts
• 4 rashers bacon (optional)
• 4 large burger buns, sliced in half
• lettuce, tomato and red onion, to serve

For the sauce and marinade

• 4 tbsp tomato ketchup
• 4 tbsp brown sauce
• splash chilli sauce (optional)
• 2 tsp clear honey
• 2 garlic cloves, crushed

 

 

Method

1. Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.
2. Barbecue the chicken for about 10 mins until completely cooked through, turning so it doesn’t burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

 

 

Baked cherry cheesecake

 

 

Ingredients

• 12 digestive biscuits, crushed
• 50g melted butter
• 50g caster sugar

For the filling

• 300g light soft cheese
• 2 eggs
• 50g caster sugar
• 400g can red or black cherry pie filling (we used Hartley's)

Method

1. Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm spring form tin. Chill.
2. Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

 

 

 

Sloppy Joe bake

 

 

Ingredients

• 500g pack lean minced beef
• 2 onions, roughly chopped
• 2 tsp olive oil
• 2 tsp ground cumin
• 1-2 tsp mild chilli powder, depending on whether you like it spicy
• 400g can chopped tomatoes
• 600ml beef stock
• 1 garlic baguette, split into slices

Method

1. Brown the mince in a non-stick pan for a few mins, then tip into a bowl. Whizz the onions in a food processor until finely chopped (or roughly grate if you don’t have one). Tip into the pan with the oil, then cook for 2-3 mins until soft. Add the spices, cook for 1 min. Return the mince to the pan with the tomatoes and stock, then bring to a boil. Simmer for 20 mins.
2. Heat oven to 200C/fan 180C/gas 6 and spoon the mince into an ovenproof dish. Arrange the baguette slices over the mince, then bake for 12 mins until the bread is crisp on top.

 

 

 

Waldorf slaw

 

 

Ingredients

• 1 small white cabbage, shredded
• 4 sticks celery, sliced
• 2 green apples, peeled and diced
• handful grapes, halved
• 6 tbsp light mayonnaise
• 1 tbsp white wine vinegar
• 50g walnuts, roughly chopped

 

Method

In a large bowl, combine the cabbage, celery, apples and grapes. Mix the mayo with the vinegar and season. Stir it into the vegetables so that they are well coated. Sprinkle on the walnuts and serve. Will keep in the fridge for up to 3 days.

 

 

 

BBQ chicken & coleslaw

 

 

Ingredients

For the bbq chicken

• 3 tbsp tomato ketchup
• 2 tbsp clear honey
• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Cajun seasoning
• 8 chicken drumsticks, preferably organic

For the coleslaw

• ¼ white cabbage
• 1 small red onion
• 1 celery stick
• 1 red-skinned apple
• 1 large carrot
• 2 heaped tbsp mayonnaise
• heaped tbsp Greek yogurt
• 1 tsp wholegrain mustard

 

 

Method

1. Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.
2. Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.
3. Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.
4. Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.
5. Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.
6. Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.

 

 

 

BBQ chicken with corn rice

 

 

Ingredients

• 4 chicken leg portions, cut into thighs and drumsticks, skin removed
• 2 onions, 1 chopped, 1 cut into wedges
• 1 red and 1 green pepper, deseeded and thickly sliced
• 2 tbsp olive oil
• 200ml bottled barbecue sauce
• 2 tsp thyme leaves
• 250g long grain rice, rinsed
• 600ml chicken stock
• 340g can sweetcorn, rinsed and drained
• ½ red chilli, finely chopped (optional)

 

 

Method

1. Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
2. Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices

 

 

 

Cornichon and Sweet Onion Relish

 

 

 

 

Ingredients

 

1 Tbs. extra-virgin olive oil 

1/2 cup finely chopped sweet onion 

1 cup finely chopped Maille cornichons

1 Tbs. finely chopped garlic     

1 tsp. dark brown sugar 

1 Tbs. finely chopped Calabrian peppers

2 tsp. fresh lemon juice 

1-1/4 tsp. finely chopped fresh tarragon

Kosher salt and freshly ground black pepper 

 

 

In a 10-inch skillet, heat 1 Tbs. oil over medium-high heat until shimmering. Add the onion and cook, stirring often, until golden brown, about 1-1/2 to 2 minutes. Add the cornichons and continue to cook, stirring often, for another minute. Add the garlic and sugar, and cook for 30 seconds.
Remove the pan from the heat, and stir in the peppers, lemon juice, and tarragon. Season to taste with salt and pepper. Serve cold or at room temperature.

 

 

 

Bronx House Pie

 

 

Ingredients

 

6 oz. canned whole, peeled San Marzano tomatoes, hand-crushed, plus 1 tomato reserved for garnish

Kosher salt and freshly ground black pepper

1 tsp. extra-virgin olive oil; more for drizzling

1 clove garlic, chopped

All-purpose flour for dusting

13 to 15 oz. pizza dough

8 oz. shredded whole-milk mozzarella

4 oz. thinly sliced spicy salami, such as Abruzzi,  Calabrese, or Creminelli, cut into small pieces

20 pitted Castelvetrano olives, pitted and sliced in half

2 oz. Madeleine cheese, or any raw goat cheese, such as Evalon

2 Tbs. sliced fresh chives

1/2 tsp. ground Aleppo pepper

 

 

 

In a medium bowl, combine the crushed tomatoes, 1 tsp. salt, 1/4 tsp. pepper, the oil, and garlic. Cover with plastic wrap and refrigerate overnight.
Thirty minutes before baking, preheat the oven to 500°F. Position a pizza stone on the bottom rack of the oven and heat for at least 30 minutes.
On a floured surface, roll the dough into a 10- to 11-inch circle, 3/8 inch thick. Transfer to a parchment-covered pizza peel.
Slice the reserved tomato in half, remove the ribs and seeds, and finely dice. Spread a thin coating of the tomato sauce over the dough. Lightly top with the shredded mozzarella, salami, diced tomato, and olives. Slide the pizza onto the pizza stone and bake until golden and crisp, 15 to 20 minutes.
When the pizza is done, place on a platter. Top with Madeleine cheese shaved directly onto the pie with a rasp grater, the chives, Aleppo pepper, and a drizzle of oil. Serve immediately.

 

 

 

 

Steak Fajitas with Peperonata and Tomatillo-

Walnut Mole

 

 

For the peperonata

• 3 Tbs. olive oil
• 2 medium red onions, thinly sliced
• Sea salt and freshly ground black pepper
• 2 tsp. ground cumin; more to taste
• 2 medium red bell peppers, seeded and thinly sliced
• 2 medium yellow bell peppers, seeded and thinly sliced
• 1/4 cup blood orange vinegar
• 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped

For the toasted nut and tomatillo mole

• 1/2 lb. tomatillos (about 4), husks removed, washed
• 6 Tbs. olive oil
• Sea salt and freshly ground black pepper
• 1/2 red onion, coarsely chopped
• 3 cloves garlic, crushed
• 1/4 cup walnuts
• 1/4 cup pumpkin seeds
• 2 Tbs. sesame seeds
• 2 cups lightly crushed corn tortilla chips
• 1/2 cup low-sodium chicken broth; more as needed
• 1/2 cup lightly packed fresh cilantro leaves
• 1 Tbs. fresh lime juice; more as needed

For the steak

• 1- to 2-lb. piece boneless New York strip steak, 1-3/4 to 2 inches thick
• Kosher salt and freshly ground black pepper
• 1/2 tsp. ground cumin
• 2 Tbs. olive oil

For serving

• 12 6-inch flour and/or corn tortillas, warmed through or charred on the stovetop
• 5 scallions, green and white parts thinly sliced
• 2 jalapeños, thinly sliced

Make the peperonata

In a 12-inch skillet, heat 1 Tbs. of the oil over high heat until it shimmers. Add the onion, 1/2 tsp. salt, 1/2 tsp. pepper, and 1-1/2 tsp. of the cumin. Cook until the onion begins to soften, about 2 minutes. Transfer to a large bowl. Add 1 Tbs. of oil to the skillet. When it begins to shimmer, add the peppers, 1/2 tsp. salt, 1/2 tsp. pepper, and the remaining 1/2 tsp. cumin and cook until the peppers are soft and charred in spots. Transfer to the bowl with the onion and let cool.
Toss onions and peppers with the vinegar, remaining 1 Tbs. of oil, and the cilantro. Adjust the seasoning as needed with salt, pepper, and cumin. Set aside.

Make the mole

Heat the oven to high broil with a rack positioned 3 to 4 inches from the top.
Arrange the tomatillos on a foil-lined rimmed baking sheet. Drizzle with 1 Tbs. of the oil and season with 1/2 tsp. salt and 1/2 tsp. pepper and toss until coated. Broil, turning occasionally, until completely blackened, about 8 minutes. Remove from the oven and set aside. When the tomatillos are cool, transfer to a blender with any accumulated juices and set aside.
In a 12-inch skillet, heat 3 Tbs. of the oil until it begins to shimmer. Add the onion, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until fragrant and soft, about 5 minutes. Using a slotted spoon, transfer the onion to the blender with the tomatillos, leaving the oil behind. Add the walnuts and seeds to the skillet and toast until just beginning to brown, about 1 minute. Add the tortilla chips and stir until incorporated. Transfer the mixture to the blender with a slotted spoon and let cool, about 5 minutes. Add the broth, cilantro, and lime juice to the blender and purée until smooth. Add additional chicken broth if necessary, until the mixture has the consistency of a medium-thick sauce. Adjust the seasoning to taste with additional lime juice, salt, and pepper.
Heat the remaining 2 Tbs. oil in a clean 12-inch skillet over medium-high heat until it begins to shimmer. Transfer the mixture in the blender to the skillet, lower the heat to medium, and fry, stirring frequently, until the mixture turns light golden brown, about 4 minutes.

Cook the steak

Position a rack in the center of the oven and heat the oven to 475°F.
Dry the steak on all sides with paper towels. Generously season with 1 tsp. salt, 1/2 tsp. pepper, and the cumin. Heat a 12-inch cast-iron skillet on high for 2 minutes. Add the oil to the skillet. When it begins to shimmer, add the steak and sear on all sides until it’s golden brown and caramelized. Transfer the steak in the skillet to the oven and roast for 4 minutes. Flip the steak and roast for another 4 minutes, or until an instant-read thermometer registers 125°F for medium rare.
Remove the steak from the skillet to a rack and tent lightly with foil for 15 minutes.

Serve

Thinly slice the steak. Fill the tortillas with steak, peperonata, mole, scallions, and jalapeños and serve right away.

Seared Cod with Black Garlic Sauce

 

 

 

Ingredients

 

3-1/2 oz. (7 Tbs.) unsalted butter

9 cloves black garlic, peeled and sliced

1/4 cup fresh lime juice

3 Tbs. seasoned rice vinegar

1/2 tsp. Sriracha

Kosher salt

4 6-oz. skinless cod loin fillets

Freshly ground black pepper

1 Tbs. Asian sesame oil

1/2 cup quartered cherry or grape tomatoes

1/4 cup loosely packed cilantro leaves

1/2 tsp. black sesame seeds (optional)

 

Method

 

In an 8-inch skillet, melt 3 Tbs. of the butter over medium heat until the foam subsides. Add the garlic and cook until soft enough to mash with the back of a spoon, about 1 minute. Add the lime juice, vinegar, Sriracha, and 1/2 tsp. salt, and continue to cook for about 2 minutes to meld the flavors. Transfer to a blender, add 1/3 cup water, and blend until smooth. A few small bits of garlic are fine.
Melt 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. Pat the cod fillets dry and season all over with salt and pepper. Place 2 fillets in the skillet and cook, flipping once, until golden brown and just cooked through, 2 to 3 minutes per side. Repeat with the remaining 2 Tbs. butter and 2 fillets.
Meanwhile, reheat the sauce in the 8-inch skillet until warmed through, about 2 minutes. Whisk in the sesame oil until emulsified. Divide the sauce among 4 shallow bowls. Nestle the fish into the sauce, top with the tomatoes, cilantro, and sesame seeds (if using), and serve.

 

 

 

 

 

Five-Minute Marinated Skirt Steak

 

 

 

Ingredients

 

1 cup packed light or dark brown sugar

1/4 cup balsamic vinegar    

2 Tbs. Worcestershire sauce

3 medium cloves garlic, coarsely chopped

2 Tbs. coarsely chopped fresh rosemary

1-1/2 lb. skirt steak, trimmed of excess surface fat

Kosher salt and freshly ground

 

    Method

 

Combine the sugar, vinegar, Worcestershire, garlic, and rosemary in a baking dish or zip-top bag large enough to hold the steak. Add the steak and turn to coat. Let sit at room temperature for at least 5 minutes and up to an hour.
Prepare a high (500°F to 600°F) charcoal or gas grill fire. Take the steak out of the marinade and season both sides generously with salt and pepper. Cut into smaller pieces to make grilling more manageable, if you like.
Grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.

black pepper

 

 

 

Grilled Lobster Tails with Spicy Citrus Butter

 

 

 

 

 

Ingredients

 

 

4 6- to 7-oz. frozen lobster tails, thawed

5 Tbs. unsalted butter, softened
2 medium cloves garlic, minced
1 Tbs. fresh lemon juice
2 tsp. grated fresh lemon zest
1 tsp. hot sauce, such as Tabasco; more to taste
1 tsp. grated fresh lime zest
3/4 tsp. kosher salt

 

 

Method

Prepare a gas grill or charcoal grill to medium high (400°F to 475°F). (If using a charcoal grill, the coals should be covered with white ash, and you should be able to hold your hand just above the grate for no more than 2 to 3 seconds.)
Using kitchen shears, cut along the center of the back of the lobster tails from the opening to the tail fin. Turn the tail over and repeat the same cut on the softer side. Using a sharp knife, cut through the meat and the tail fin to create two halves. Clean out the intestinal tract, if present. Repeat with the remaining lobster tails.
Melt 1 Tbs. of the butter in an 8-inch skillet over medium heat. Add the garlic and cook, stirring occasionally, until golden brown, about 2 minutes. Transfer the mixture to a medium bowl and let cool for 3 minutes. Add the remaining 4 Tbs. butter, lemon juice and zest, hot sauce, lime zest, and salt; mix well.
Generously brush the meat with the butter mixture. Place the tails, shell side up, on the grate and close the lid. Grill until the meat of the tails is lightly marked, about 3 minutes. Dollop the remaining butter over the lobster meat, close the lid, and grill until the lobster meat is firm, moist, and opaque, 2 to 3 minutes more. Remove from the grill and serve warm, room temperature, or chilled as part of a lobster salad.