Sorrel Sauce for Salmon

Food Photography Photographer London UK Sorrel Salad

Serves 2 generously

Ingredients

1 shallot, finely sliced
5 tbsp dry vermouth
5 tbsp white wine
150ml double cream
75g sorrel leaves, stalk and central vein removed and finely sliced
 

Method

Heat a frying pan over a high heat. Add the shallot, vermouth and white wine and bring to the boil. Reduce the heat and simmer for 4-5 minutes or until the volume has reduced by half.
Pour in the double cream and continue to simmer for a further 2-3 minutes until the sauce has slightly thickened. Season, remove from the heat and stir in the sorrel.
Serve over grilled salmon steaks or fillets of lemon sole with new potatoes and green beans.

Biscuits for Easter

Food Photography Photographer London UK Biscuit Jar

Makes about 18-20 biscuits

Ingredients

175g butter
225g caster sugar
2 egg yolks
375g self raising flour, sifted
2 tsp mixed spice
175g currants
30g mixed peel
You will need
an 8-10cm pastry cutter


 
Method

Preheat the oven to 160°C.
In a bowl, cream together the butter and sugar with a wooden spoon. Beat in the egg yolks then work in the flour, mixed spice, currants and mixed peel. Add a splash of milk if the mixture is too dry.
On a floured surface, roll out the dough to around 4mm thick and cut out approx 18 biscuits.
Place them on a lined baking sheet with plenty of space between them and bake for about 15 minutes until golden brown.
Dust with caster sugar and leave to cool.

thanks to Nicola Diggins, food stylist for this recipe

Eggy Cinnamon Toast

Food Photography Photographer London UK Toast Bread

Serves 2

Ingredients

1 large egg
3 tbsp milk
a dash of vanilla extract
5 slices fruit bread
knob of butter
1 tbsp sunflower oil
3 tsp caster sugar
1 tsp ground cinnamon
 

Method

Beat together the egg, milk and vanilla extract and tip into a large shallow dish.
Heat the butter and oil in a non-stick frying pan. Dip a slice of bread in the egg mixture and coat both sides well.  Immediately place it in the pan and cook for 3-4 minutes on each side to a golden brown. Repeat this process with all five slices. Mix together the caster sugar and cinnamon, sprinkle over the toasts and serve warm.

Roast Tomato & Red Pepper Soup

Food Photography Photographer London UK Tomato Pepper Garlic 

Serves 4

Ingredients

1kg selection of ripe tomatoes, quarter the 
larger ones & leave cherry tomatoes whole
3 red peppers, seeded & quartered
2 medium red onions, peeled & quartered
4 garlic cloves, whole with skins on
1 red chilli, diced - optional
1 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp sundried tomato purée
500ml vegetable stock
salt & pepper
 

Method

Pre-heat the oven to 200°C. Add the tomatoes to a baking tray along with the peppers, onions, garlic and chilli. Spoon over the balsamic vinegar and olive oil and coat the vegetables. Drizzle with the tomato purée and roast in the oven for 30 minutes. In a separate pan, bring the stock to the boil. When the vegetables are ready, take out the garlic cloves and squeeze them into the stock discarding the skins. Add the rest of the vegetables in batches and purée with a hand blender keeping a little bit of chunky texture. Season if needed - you could add a few drops of tabasco for extra heat.
Serve with toasted bread...and maybe add some pan fried slices of chorizo.

Rum Baba

Food Photography Photographer London UK Rum Baba Christmas

Makes 8-10 cakes

Ingredients

for the dough:
225g strong plain flour
pinch of salt
1 tsp sugar
5g fast acting yeast
100g melted butter at room temp
3 medium eggs
60ml milk
extra butter for greasing

for the syrup:
500ml water
250g sugar
zest of 1 orange & 1 lemon
1 vanilla pod, cut down its length
200ml dark rum
thick double cream to serve

you will need 8-10 rum baba moulds

 

Method

To prepare the dough, sieve together the flour, salt and sugar in a large mixing bowl. Stir in the dried yeast and make a well in the centre. In a separate bowl whisk together the butter, eggs and milk and gradually add to the flour, mixing with a wooden spoon.
Beat the mixture until completely smooth, elastic and free of any lumps - about 6 - 8 minutes of vigorous exercise.
Butter the moulds and spoon in enough dough to half fill them - it may be easier to fill them with a piping bag. Cover with oiled clingfilm and leave to prove until the dough reaches the top of the moulds - about an hour in a warm place.
Meanwhile, pre-heat the oven to 180°C and make the syrup.
In a heavy based saucepan combine the water, sugar, zest, vanilla pod and rum. Heat and stir until the sugar has dissolved. Bring the liquid to a rolling boil then simmer until it has thickened to a syrup - about 15 - 20 minutes.
When the mixture has risen bake for 15 minutes or until golden brown. Remove from the moulds, leave them to cool a little but while still warm, immerse in the hot syrup - for no more than 15 seconds each -  to soak up the rum liquid.  
Cool completely and chill the syrup.
When ready to serve, plate each Rum Baba, spoon over a little syrup and serve with extra thick double cream...and if you feel like it, pour over an extra cap of your favourite vintage rum.
Happy Christmas!

Beef and Chorizo Sauce for Pasta

Food Photography Photographer London UK Pasta Tagliatelle Fork Cutlery

Serves 4

Ingredients

2 tbsp olive oil
200g chorizo sausage, sliced & halved
1 red pepper, cut into strips
500g beef mince
2 cloves garlic, crushed
250ml beef stock
400g tin chopped tomatoes
1 tbsp tomato paste
handful of thyme leaves
salt & pepper

500g rigatoni pasta and
grated parmesan to serve

 
Method

Heat the oil in a large deep sided pan over a high heat. Add the chorizo and red pepper and cook for 2-3 minutes. Remove from the pan and set aside. Add the beef mince and garlic to the pan and cook for about 5 minutes until cooked through.
Return the chorizo and red peppers to the pan and add the stock, chopped tomatoes, tomato paste and thyme. Stir to combine all the ingredients. Bring to the boil and simmer for about 10-15 minutes until the sauce has thickened.
Taste to season and serve over the cooked rigatoni with grated parmesan.

Not Strictly Pan Haggerty

Food Photography Photographer London UK Pan Haggerty

Serves 6

Ingredients

900g maincrop potatoes
50g unsalted butter plus more for brushing
2 medium onions, diced
salt & pepper
150g gruyère, emmental
or mature cheddar, grated
you will need a 25cm oven proof pan
 

Method

Pan Haggerty is a traditional dish from the north east made with sliced potatoes, onions and cheddar cheese and can also include bacon or corned beef in a more hearty version. Here the potatoes are mashed with emmental or gruyère so...not strictly Pan Haggerty but hopefully just as good.
Heat the oven to 200°C. Boil and mash the potatoes, leaving them a little bit lumpy to crisp up in places.
Melt half the butter in the pan and sweat the onions over a gentle heat until just coloured. Combine them with the potatoes.
Heat the rest of the butter in the pan, add half the mash and season. Sprinkle over the grated cheese and then add the remaining potato mixture. Season again and press it all down lightly.
Cook gently on the hob for 10 minutes.
Brush the surface of the mash with a little extra butter. Transfer to the oven for around 20-25 minutes until the potatoes are cooked through and the top is golden brown.
 

 

Burnt Aubergine with Garlic, Lemon & Pomegranate

Food Photography Photographer London UK Aubergine

Ingredients

4 large aubergines - 1.5kg before cooking
2 garlic cloves, crushed
grated zest of 1 lemon & 2 tbsp lemon juice
5 tbsp olive oil
2 tbsp flat-leaf parsley, chopped
2 tbsp mint, chopped
seeds of 1/2 large pomegranate - approx 80g
salt & black pepper


Method

Line the base of a gas hob with foil, keeping only the burners exposed. Place the aubergines directly on the four separate moderate flames and roast for 15-18 minutes, turning occasionally until the skin is burnt and flaky and the flesh is soft. It would be wise to pierce the skin in places to allow the steam to escape...and avoid an aubergine explosion.
Allow to cool enough to handle then cut an opening along each aubergine and scoop out the soft flesh. Discard the skin and drain the flesh in a colander for at least an hour to get rid of as much water as possible.
Place the aubergines in a bowl and add the garlic, lemon zest and juice, olive oil, 1/2 a teaspoon of salt and a good grind of black pepper. Stir and allow the aubergine to marinade at room temperature for at least an hour.
When ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds and garnish with the remaining herbs.

taken from JERUSALEM  ottolenghi / tamimi

Gooseberry & Mint Lemonade

Food Photography Photographer London UK Gooseberry

Ingredients

250g caster or granulated sugar
3 large lemons 
350g gooseberries topped, tailed & halved
mint leaves from 3 sprigs
ice & sparkling water to serve
plus extra lemons & mint leaves


Method

Gently melt the sugar in a large pan with 250ml of water. Meanwhile, using a vegetable peeler, pare away a few long strips of lemon zest. Squeeze the juice to give about 100ml.
Add the zest, juice, gooseberries and mint leaves to the pan and bring to a simmer. Cook for about 5 - 10 minutes until the gooseberries are very soft then mash with a potato masher and leave to cool.
Strain through a sieve, pressing the flesh well to extract the juices then chill thoroughly.
To serve, dilute four tablespoons of lemonade base with 100ml of sparkling water adding ice and extra lemon and mint.

recipe taken from GoodFood June 2014

Strawberry Jam

Food Photography Photographer London UK Strawberry

Makes approx 2-3 jars

Ingredients

1 vanilla pod
1kg ripe strawberries, washed and tops removed
500g high pectin sugar


Method

Before you start, sterilize the jars.
Either, immerse the jars and lids in a large pan of boiling water and gently simmer for 10 minutes or place them on a baking tray in the oven and heat at 100°C for the same time.
Halve the vanilla pods lengthways and scoop out the seeds. Put the seeds in a saucepan with the strawberries and the sugar. Slice up some of the larger strawberries but keep all of the small ones whole for texture. Place the pan on a medium heat, bring to the boil and simmer for 5 - 10 minutes. Turn off the heat.
Skim off any foam, and leave to cool for a while. After about 15 minutes, divide the jam between the sterilized jars. Leave to cool completely and seal. Now for the scones...
 
taken from Jamie Oliver

Chocolate Tiffin

Food Photography Photographer London UK Chocolate

Serves 12-16

Ingredients

For the base:
300g digestive or ginger biscuits
125g unsalted butter
75g golden syrup
75g dark chocolate (70% cocoa)
75g sultanas
For the caramel:
1 tbsp runny honey
100g caster sugar
150ml double cream
25g unsalted butter
pinch of sea salt
For the top:
100g dark chocolate (70% cocoa)
You will need a 20cm spring-form cake tin.

 

Method

Line the cake tin with baking parchment. Put half the biscuits into a plastic bag and bash with a rolling pin to create fine crumbs and tip them into a large mixing bowl. Break the remaining biscuits into small pieces and add them to the bowl.
Gently melt the butter, golden syrup and dark chocolate in a small pan. Pour the chocolate mixture over the biscuits and stir in with the sultanas. Spread evenly into the cake tin and place in the fridge to set (for about 30 minutes).
To make the caramel, warm the honey in a pan and stir in the sugar with a teaspoon of water. Heat gently for 3-4 minutes without stirring until the sugar has dissolved and turned golden brown.
Warm the cream in another pan and set aside. Remove the pan of caramel from the heat and gradually stir in a third of the cream. Mix together, then add the remaining cream with the butter and salt. Bring the mixture back to the boil and remove from the heat.
Leave the caramel to cool before pouring it over the biscuit base. Place in the fridge to set (for about an hour).
For the topping, melt the chocolate over a bain marie, let it cool slightly before pouring over the set caramel. Return to the fridge to harden and cut into pieces to serve.

taken from GÜ chocolate cookbook

Harissa Potatoes

Food Photography Photographer London UK Harissa

Serves 4

Ingredients

3 tbsp olive oil
1 large onion, diced
750g new potatoes, halved
5 garlic cloves, sliced
1 tbsp harissa
1 tsp ground cumin
chicken stock or vegetable stock
juice of 1 lemon
large handful coriander leaves, chopped
you will need a lidded saucepan.
 

Method

Heat the oil in a large pan and cook the onions for 2 minutes on a moderate heat. Add the potatoes and cook for a further 5 minutes stirring regularly. Spoon in the garlic, harissa and cumin and mix well. Now pour in enough stock to cover about 2/3 of the potatoes. Simmer gently for 20 minutes with the lid on. Uncover and continue simmering until the potatoes are cooked through and the stock has thickened - about another 20 minutes.
Stir through the lemon juice and coriander and serve.

Seville Orange Cake with a Citrus Syrup

Food Photography Photographer London UK Orange

Serves 12

Ingredients

150g breadcrumbs
200g ground almonds
400g caster sugar
3 tsp baking powder
1 lemon
4 Seville oranges
8 eggs
400ml sunflower oil
6 bruised cardamom pods

you will need a 22cm springform
cake tin

 

Method

Preheat the oven to 180°C.
In a mixing bowl combine the breadcrumbs, ground almonds, 300g of the caster sugar and the baking powder. Grate the zest of the lemon and two of the oranges and add to the dry ingredients.
Break in the eggs and gradually add the
sunflower oil, mixing well with a wooden spoon.
Line the cake tin with baking parchment and grease thoroughly. Pour in the cake mixture and bake for around 50 minutes.
Test the cake at this stage with a skewer and give it a little longer if not quite ready.
Meanwhile, make the syrup.
Squeeze the juice from the lemon and the four oranges. Put the juice, the rest of the sugar and cardamom pods in a pan. Bring to the boil, reduce the heat and simmer for five minutes.
When the cake is ready, pierce it randomly with a knife and spoon in the syrup allowing it to soak through and absorb into the cake.
Serve with Crème fraîche.

Baked Vacherin Mont d'Or

Food Photography Photographer London UK Cheese Christmas

Serves 4

Ingredients

1 Vacherin Mont d'Or in it's box.
2 dsp white wine

Make sure the box is wooden and stapled.
A glued box can come apart in the oven.

 

Method

Take the Vacherin out of the fridge and let it come to room temperature.
Preheat the oven to 180°C.
Take off the lid, pierce the rind in a few places and pour over the white wine. Season a little and replace the lid. Put the box on a flat tray in the oven and bake for 25-30 minutes.
Serve with cooked bacon lardons, cornichon and baby roast potatoes.
Happy Christmas!
 
When Vacherin is not in season, this recipe is equally as delicious with Camembert. You may need to reduce the cooking time depending on the size of the cheese. 
 
photograph courtesy of Booths supermarket
Art director Debrah Smith - Smith & Village

Moroccan Lentil Soup

Food Photography Photographer London UK Cinnamon Spice

Serves 6 - 8

Ingredients

2 tbsp extra virgin olive oil
2 large onions, chopped
3 large garlic cloves, minced
2 heaped tsp ground coriander
2 heaped tsp ground cumin
1 tsp turmeric
1 tsp smoked paprika
1 stick cinnamon, broken
1/4 tsp allspice
2 ltr vegetable stock
2x 400g cans crushed tomatoes
400g dried red lentils, rinsed
pinch of dried chilli flakes
juice of one lemon
3 tbsp flat leaf parsley, chopped
1 tbsp coriander, chopped
salt & pepper

 
Method

Heat the olive oil in a large saucepan over a medium heat. Add the onions and cook until tender - about 5-6 minutes. Add the garlic, ground coriander, cumin, turmeric, smoked paprika, allspice and cinnamon stick and cook for a further minute, stirring to coat the onions.
Add the stock and tomatoes and bring to the boil.
Pour the contents into a slow cooker and stir in the lentils. Cook for 4 hours on high or 8 hours on low.
When almost ready, stir in the lemon juice, dried chilli flakes, parsley and coriander and season to taste. Cover and cook for a further 10 minutes.
Serve hot with slices of sour dough bread.

Horseradish Sauce Two Ways

Food Photography Photographer London UK Horseradish

Serves 6 - 8

Ingredients

2 heaped tbsp finely grated horseradish
200ml crème fraîche
caster sugar
salt and pepper
juice of half a lemon
extra virgin olive oil

Method

Put the grated horseradish in a small bowl and stir in the crème fraîche. Add a pinch of sugar, salt and pepper along with the lemon juice. Stir the ingredients and taste for seasoning. This sauce will benefit from sitting in the fridge for a few hours or even overnight. The addition of tarragon from the second recipe adds a good further flavour.
 


Ingredients

2 free range egg yolks
2 tbsp Dijon mustard
1 tbsp sugar
2 tbsp wine vinegar
150 ml light olive oil or sunflower oil
1 tbsp grated fresh horseradish
1 heaped tsp freshly chopped parsley
1 heaped tsp freshly chopped tarragon

Method

Put the eggs into a bowl, add the mustard, sugar and wine vinegar and mix well. Whisk in the oil gradually as if you were making mayonnaise. Finally add the horseradish, parsley and tarragon.
Taste and season if necessary.
*this recipe taken from
Darina Allen / A year at Ballymaloe Cookery School

Plum & Marzipan Tart Tatin

Food Photography Photographer London UK Plum

Serves 6

Ingredients

25g butter
25g golden caster sugar
800g firm plums, halved & stoned
100g golden marzipan
40g ground almonds
500g puff pastry

you will need: 
a 28cm oven proof pan 

Method

Pre-heat the oven to 200°C.
Melt the butter in the pan over a medium heat on the hob. Spoon in the sugar and one tablespoon of water and cook for a few minutes, stirring until the mixture is lightly browned. Remove from the heat and put in the plums, cut side up.
Cut the marzipan into as many pieces as you have plum halves and put a chunk in the hole of each plum. Sprinkle a small pile of ground almonds over each plum half.
Roll out the pastry and trim to 3cm larger than the pan all round. Lift the pastry onto the pan and tuck it down between the plums and the inside of the pan. Chill the tart in the fridge ready for baking - this can be done upto 24hrs ahead.
Bake for 30-35 minutes, until the pastry has risen and is crisp & golden. Cool for 10 minutes then place a large flat plate with a rim over the pan. Now, invert the tart onto the plate being very careful not to spill any liquid...or burn your hands.
Serve warm with cream.
 

taken from Mary Cadogan BBC Good Food

 

Gooseberry Fool

Food Photography Photographer London UK Gooseberry

Serves 8

Ingredients

750g gooseberries, topped and tailed
7-9 tbsp caster sugar
600g Greek yoghurt
3 tbsp icing sugar
3 tsp vanilla paste
600g double cream

Method

Put the gooseberries and sugar in a pan with a splash of water. Heat gently and bring to a simmer stirring occasionally. Cook until the fruit starts to burst then take the pan off the heat. Mash the gooseberries with a fork, keeping some of them almost whole. Cool, then chill in the fridge.
Put the yoghurt in a bowl and mix with the icing sugar and vanilla paste until smooth.
In a separate bowl, whisk the double cream into soft peaks. Spoon the double cream through the yoghurt mixture being careful to keep as much volume as you can.
Take eight glasses or bowls and put a little gooseberry mixture into the bottom of each one followed by some yoghurt. Continue to layer each mixture as you top up the glass, rippling the gooseberries through the yoghurt.

Serve with a shortbread biscuit or vanilla wafer.

 

Broad Bean and Pancetta Risotto

Food Photography Photographer London UK Broad Bean

Serves 4

Ingredients

300g cubed pancetta or bacon lardons
1 tbsp olive oil
1 large onion
2 cloves garlic, finely chopped
1.5 ltr chicken stock
365g Arborio risotto rice
5 tbsp dry Vermouth
2 bay leaves
1.5 kg broad beans - approx 425g double shelled
salt & pepper
freshly grated parmesan 

Method

Take a large deep sided frying pan and set over a medium to hot heat. Add the pancetta and fry until just beginning to crisp. Add the olive oil, reduce the heat and cook the onions and garlic until softened.
In a seperate pan, heat the stock to a simmer.
When ready, add the rice to the pancetta mixture, stirring for 2 minutes. Pour in the Vermouth and stir until absorbed by the rice.
Add the bay leaves and a ladleful of hot stock. Stir regularly at a simmer as the liquid is absorbed. Continue this process, adding stock as needed. After about 25 minutes add the beans.
Cook for a further 5 minutes. The risotto is ready when the rice is tender with a slight bite. Season and serve hot with the parmesan and a rocket salad.

Frozen Strawberry Yoghurt

Food Photography Photographer London UK Strawberry

Makes approx 1.8 ltrs

Ingredients

400g strawberries
397g tin condensed milk
1kg Greek yoghurt
1 teaspoon vanilla paste (optional)

You will need 

2x 2lb loaf tins 

Method

Remove the stalks and chop half the strawberries into small dice size pieces. Put the rest into a food processor and whizz to a purée.
Pour the condensed milk into a large bowl. Add the purée, greek yoghurt and vanilla paste then gently blend all the ingredients together. Spoon in the diced strawberries and fold them through the mixture. Pour the ingredients into the two loaf tins, cover with foil and place them in the freezer for around 1 1/2 - 2 hours. Remove from the freezer - the outer rim of the mixture should be firm with the centre still liquid. Whisk the mixture to smooth out any ice particles and return to the freezer for a further 1 1/2 hours. Repeat this process two more times, making sure you get into the corners of the tins. Each time the mixture will be firmer. After a further 2 hours, the yoghurt should be a good texture to scoop. This dessert will always have a little more icy crunch to it than ice cream and it is best eaten at this stage on the day of making. If you would like to freeze it overnight, take it out of the freezer a good hour before serving.