Makes 12 rolls

Source: delicious. June 2005

Ingredients:

• 400g Granary malted brown bread flour
• 400g strong white bread flour, plus extra for dusting
• 2 tsp salt
• 25g butter, cubed, plus extra for greasing
• 7g sachet fast-action dried yeast
• 3 tbsp clear honey, plus 1 tsp extra
• 2 tbsp milk
• 4 tbsp sunflower seeds

Directions:

1. Put the Granary flour and strong white bread flour in a large bowl with the salt. Add the butter, then rub it in until the butter breaks into tiny pieces.

2. Stir in the yeast and add 3 tablespoons of clear honey.

3. Pour 560ml warm water into the flours and stir with a wooden spoon. Use your hand to mix all the flour into a dough until it leaves the sides of the bowl clean. Add a little more flour if it’s quite sticky.

4. Sprinkle some flour onto a clean work surface, tip out the dough and cut it in half. Knead each half of the dough separately for 10 minutes.

5. Shape each piece of dough into a ball and cut each into 6 equal pieces to make 12 in total. Roll each piece into a smooth round. Grease 2 baking trays, then space the rounds well apart on them.

6. Put the extra teaspoon honey in a small bowl and microwave for 10 seconds to warm through. Add the milk and mix, then brush a little over each roll, sprinkling some sunflower seeds over each. Rub some butter on 1 side of 2 large pieces of cling film and place greased side down over the baking trays. Put in a warm place for 30 minutes, or until the rolls have doubled in size.

7. Preheat the oven to 220˚C/fan 200˚C/gas 7. Remove and discard the cling film. Put the rolls in the oven and bake for 15 minutes, until golden brown and the bases are firm when tapped. Cool for at least 15 minutes before eating.

Source: delicious. June 2005

Ingredients:

• 2 packs mini chicken breast fillets
• splash of olive oil
• 3 tbsp green pesto
• 200g half-fat crème fraîche
• 200g fresh or frozen (and thawed) broad beans
• finely chopped parsley, to serve

Directions:

Cut each chicken fillet in half diagonally. Pan-fry the chicken with the olive oil over a high heat for 6-8 minutes until tender. Stir in the pesto and cook for 1 minute. Add the crème fraîche and bring to a simmer. Mix in the broad beans and cook for 2-3 minutes, until the beans are tender and the sauce has thickened. Divide between plates, sprinkle with finely chopped parsley, and serve with boiled new potatoes.

Source: delicious. June 2005

Ingredients:

• 2 plain naan breads
• 290g jar Sacla Whole Cherry Tomato & Basil sauce
• 150g Italian mozzarella, sliced
• 50g pepperoni, sliced
• fresh basil leaves, to serve

Directions:

Preheat the oven to 200˚C/fan 180˚C/gas 6. Place the naan breads on a large baking tray. Divide the sauce between them, spreading the sauce evenly over each. Top with slices of mozzarella and pepperoni. Season and pop in the oven for 10-12 minutes, until piping hot and the cheese is turning golden. Scatter with fresh basil leaves to serve.

Source: delicious. June 2005

Ingredients:

• 25g pine nuts
• 250g goat's cheese and pesto tortellini
• 50g butter
• 1 large courgette, roughly grated
• 1 garlic clove, crushed
• juice of 1/2 lemon
• basil leaves, to serve

Directions:

1. Put a large pan of water on to boil. Meanwhile, cook the pine nuts in a hot, dry non-stick frying pan until golden. Remove from the pan and set aside.

2. Add the pasta to the boiling water, and cook according to packet instructions. Drain and set aside. Melt the butter in the frying pan, add the courgette and garlic. Cook for 1-2 minutes, stirring, then stir in the lemon juice and cook for 30 seconds. Remove from the heat. Add the tortellini and toss well. Season to taste. Divide between 2 plates and scatter with the toasted pine nuts and basil leaves to serve.

Source: delicious. June 2005

Ingredients:

• 400g fresh raspberries
• grated zest of 1 orange
• 100g golden caster sugar, plus 2 tbsp extra
• 175g plain flour
• 85g butter, diced
• 100g chopped or flaked almonds

Directions:

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Put the raspberries into a large bowl with the orange zest and the extra 2 tablespoons caster sugar, and toss gently. Divide the raspberries between 6 × 10cm disposable foil dishes or any heatproof dishes or ramekins.

2. Make the crumble. Put the plain flour and diced butter into a large bowl. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Stir in the almonds and golden caster sugar.

3. Divide the crumble mixture between each dish or ramekin. Bake for 20-25 minutes until golden. Leave to cool slightly before serving with pouring cream.

Source: delicious. June 2005

Ingredients:

• 800g new potatoes, such as Jersey Royals
• good bunch of fresh mint
• good glug of extra-virgin olive oil
• squeeze of lemon juice

Directions:

Wash the potatoes, then place them into a saucepan and cover with cold water. Add the mint leaves. Bring to the boil and cook for 15-20 minutes until just tender. Drain well, discarding the mint, and put the potatoes into a bowl. Add a good glug of olive oil, a squeeze of lemon juice and plenty of freshly ground black pepper and sea salt, and toss well. Serve them warm or at room temperature.

Source: delicious. June 2005

Ingredients:

• 4 medium courgettes, thickly sliced
• 3 red peppers, halved, deseeded and cut into wide strips
• vegetable oil, for tossing
• 2 punnets baby plum tomatoes, halved
• 1 bag rocket leaves
• 1 small bag baby spinach leaves
• 6 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• pinch of sugar

Directions:

1. Put the courgettes and peppers into a large bowl and drizzle with a little vegetable oil. Season well and toss to coat. Barbecue over a direct heat (or cook in a hot griddle pan) for 8-10 minutes, turning once. Transfer to a large bowl and set aside to cool.

2. Meanwhile, make the dressing by whisking the oil, vinegar, mustard and sugar together with plenty of seasoning.

3. Add the tomatoes, rocket and spinach to the bowl with the vegetables and toss well. Drizzle with the dressing and toss well again.

can be cooked under a medium-hot grill for 12 minutes one side, 10 minutes on the other

Source: delicious. June 2005

Ingredients:

• 1.3-1.5kg leg of lamb, boned and butterflied
• 5 garlic cloves, 3 sliced and 2 crushed
• 3 shallots, halved
• few sprigs of fresh rosemary
• 3 bay leaves
• few sprigs of fresh oregano
• 375ml red wine
• vegetable oil, for brushing
• 6 ripe plum or vine tomatoes
• small bunch of fresh mint, leaves picked
• good pinch of caster sugar
• bunch of spring onions, thinly sliced
• 1 tbsp extra-virgin olive oil
• 2 tsp balsamic vinegar

Directions:

1. Put the lamb into a large freezer bag, then add the sliced garlic, shallots, rosemary, bay leaves and oregano. Holding the bag carefully, pour in the wine, then seal and put into a container in the fridge. Leave to marinate for 48 hours.

2. A few hours before you want to eat, make the salsa. Cut the tomatoes in half, scoop out the seeds and discard. Roughly dice the flesh and put into a bowl, Roughly chop the mint leaves and add to the tomatoes. Sprinkle with the sugar, then add the onions, remaining garlic, olive oil and balsamic vinegar. Toss well, then set aside to let the flavours develop.

3. Take the lamb out of the marinade and discard the marinade. Brush the cooking grate with oil. Barbecue the lamb over a direct medium heat for 20-30 minutes, turning once. This will give medium-cooked meat. Leave to rest for 5 minutes before slicing. Serve with the salsa.

can be cooked under a medium-hot grill for 10-12 minutes, turning once

Source: delicious. June 2005

Ingredients:

• good splash of olive oil
• 2 garlic cloves, crushed
• 1/2 onion, very finely chopped
• 650g lean beef mince
• good splash of Worcestershire sauce
• 225g Cheddar, thinly sliced
• 4 sesame seed hamburger buns or crusty rolls, split
• lettuce, sliced tomato and sliced red onion, to serve

Directions:

1. Heat a little oil in a frying pan, and cook the garlic and onion for 1-2 minutes until softened. Cool slightly, then put into a bowl with the mince, Worcestershire sauce and seasoning. Mix very well. Divide into 4 and shape into burgers. Chill for 30 minutes to firm up.

2. Barbecue the burgers directly over a medium heat for 12-16 minutes, turning once, until cooked. Top with cheese for the last 2-3 minutes of cooking time.

3. Toast the buns for 1-2 minutes. Layer the lettuce, tomato and onion on the bun base. Top with the other bun half and serve with mustard.

Makes 8, can be cooked under the grill for 10-12 minutes, turning once

Source: delicious. June 2005

Ingredients:

• 3 tbsp olive oil
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 3 skinless chicken breasts, cut into bite-size pieces
• 1 small red pepper and 1 small green pepper, deseeded and cut into bite-size pieces
• 1 small-medium onion, cut into 8 wedges

Directions:

1. Put the oil, garlic and spices into a bowl and mix well. Add the chicken to the marinade, mix and leave to marinate at room temperature for 30 minutes.

2. Meanwhile, soak 8 wooden skewers in cold water for the same time.

3. Thread the chicken, peppers and onion alternately onto the skewers. Brush any remaining marinade onto the peppers and onion pieces. Put on a cooking grate and cook directly over a medium heat source for 10-12 minutes, turning halfway.

Makes 6, can be cooked under a medium-hot grill for 15 minutes, turning once, omit the bread

Source: delicious. June 2005

Ingredients:

• 2 pork tenderloins, each about 350-450g
• 2 thick slices Granary bread
• 200g thin piece chorizo, cut into 24 slices
• 6 tbsp olive oil
• 1/2 tsp paprika
• 1 tbsp chopped fresh sage
• vegetable oil, for brushing

Directions:

1. If using wooden skewers, soak 6 in cold water for at least 30 minutes.

2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread 4 pork pieces, 4 bread pieces and 4 chorizo slices alternately onto each soaked skewer.

3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well.

4. Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through. Serve with couscous, grilled tomatoes and rocket.

can be cooked in a griddle pan for 12-16 minutes, turning once. toast the ciabatta under a hot grill

Source: delicious. June 2005

Ingredients:

• vegetable oil, for brushing
• 4 chicken breasts, skin on
• 1 ciabatta loaf, cut in half, then slice lengthways to make 4 pieces
• 1 large garlic clove
• crisp iceberg lettuce leaves, tomato and cucumber slices, to serve
• good pinch of dried chilli flakes
• handful of chopped fresh coriander
• zest and juice of 1 small lemon
• 225g butter, softened

Directions:

1. Make the butter. Stir the chilli flakes, coriander and lemon zest and juice into the softened butter. Spoon the butter onto a large sheet of greaseproof paper. Roll up the paper into a log shape and secure the ends like a Christmas cracker. Chill until firm.

2. Meanwhile, brush the cooking grate with oil. Barbecue the chicken breasts directly over a medium heat source for 10-12 minutes, turning once, until cooked through. Push the chicken to one side, to keep hot. Quickly toast and char the cut side of the ciabatta on the cooking grate, then rub the toasted side of each piece with the garlic clove.

3. Arrange a lettuce leaf, a few tomato and cucumber slices on each piece of toasted ciabatta. Halve each breast lengthways and arrange both slices on top. . Cut the butter log into thick slices and put a slice on top of the hot chicken.

Source: delicious. June 2005

Ingredients:

• 2 x 350g thick monkfish fillets
• 2 tbsp olive oil
• pinch of sweet paprika
• 1 romano red pepper
• 2 vine-ripened plum tomatoes
• 3 fat garlic cloves, unpeeled
• 1 medium-hot red chilli
• 40g blanched hazelnuts
• 1 slice stale crustless white bread
• 120ml extra-virgin olive oil, plus extra for frying
• 1 tbsp sherry vinegar

Directions:

1. Preheat the oven to 220˚C/fan 200˚C/gas 7. Make the sauce. Roast the pepper, tomatoes, garlic and chilli for 15 minutes. Add the hazelnuts and roast for 8-10 minutes until a light golden brown. Remove from the oven and cool. Lower the oven to 200˚C/fan 180˚C/gas 6.

2. Meanwhile, fry the bread in a little olive oil until golden. Cool slightly and break into pieces.
3. De-stalk, skin and deseed the veg and garlic and blitz the flesh with the nuts, bread, vinegar and seasoning in a food processor. With the machine running, gradually add the oil to make a sauce. Cover and set aside.
4. Rub the monkfish with oil and season. Heat the remaining oil in an ovenproof frying pan, add the fish and cook for 3-4 minutes. Sprinkle with paprika and roast in the oven for 12-15 minutes or until just cooked. Cover and rest for 5 minutes.

5. Cut each fillet diagonally into 8. Spoon some sauce onto 4 warm plates and divide the fish between each plate. Serve with Puy lentils.

Source: delicious. June 2005

Ingredients:

• 4 x 175g-200g rectangular pieces skinned salmon fillet
• extra-virgin olive oil, for brushing and to serve
• 2 tsp lemon juice, plus lemon wedges to serve
• 750g new potatoes, unpeeled
• 25g butter
• bunch of spring onions, trimmed and thinly sliced
• 40g fresh Parmesan, shaved
• 4 tbsp finely shredded fresh basil
• 3 tbsp olive oil

Directions:

1. Scrape the potatoes if very new. Put the potatoes into a pan of salted water, bring to the boil and cook for 15 minutes until tender. Drain. When cool enough to handle, peel, return to the pan and crush against the sides with a fork until they burst. Cover to keep warm.

2. Melt the butter in a small pan, add the onions and cook gently for 3-4 minutes. Stir into the potatoes with the Parmesan, basil, olive oil and seasoning. Cover and keep warm.

3. Brush the salmon with oil and season, then put on a smoking hot griddle, skinned-side down, and cook over a high heat for 2 minutes, pressing gently with a palette knife until it takes on gold bar marks. Sprinkle with lemon juice, cook for a few seconds, then turn and cook for 30 seconds. Turn off the heat and leave on the grill for 30 seconds. The salmon should be slightly rare inside.

4. Spoon the potatoes onto 4 warm plates and rest the fish on top. Drizzle with a little oil, sprinkle with pepper and sea salt. Serve with lemon wedges.

Source: delicious. June 2005

Ingredients:

• 4 x 225g thick cod fillets, skinned
• olive oil, for drizzling and greasing
• 75g fresh white breadcrumbs
• finely grated zest of 1 lemon
• 4 tbsp chopped fresh parsley, plus 2 tsp
• 1 tbsp chopped fresh chives, plus 2 tsp
• 1 fat garlic clove, finely chopped
• 25g butter, melted
• 1 egg yolk
• 1.5 tsp white wine vinegar
• 1.5 tsp English mustard
• 150ml sunflower oil
• 2 tsp each finely chopped green olives, gherkins and capers

Directions:

1. Preheat the oven to 230˚C/fan 210˚C/gas 8. Make the tartare sauce. Put the egg yolk, vinegar, mustard and 1/4 teaspoon salt into a food processor and blend briefly. With the machine running, add the sunflower oil in a steady stream to make a thick mayonnaise. Transfer to a small bowl and sit in the olives, gherkins, capers and 2 teaspoons each of parsley and chives.

2. Season the cod on both sides and lay skinned-side up on a well-oiled baking tray.

3. Put the breadcrumbs, lemon zest, remaining parsley and chives, garlic and seasoning into a bowl. Add the butter and stir well with a fork.

4. Divide the crumbs between the fillets and press on top of each piece in a thick, even layer. Drizzle over a little oil and bake for 10-12 minutes or until the crust is crisp and lightly golden and the fish is cooked through. Lift onto warm plates and serve with the sauce, some sautéed potatoes and a green leaf salad.

Source: delicious. June 2005

Ingredients:

• 2 tbsp olive oil
• 6 boneless chicken thighs, halved
• 100g chorizo, diced
• 2 medium onions, chopped
• 3 garlic cloves, chopped
• 1 green pepper, sliced
• 200g paella rice
• pinch of saffron (optional)
• 100ml white wine
• 500ml hot stock or water
• 400g broad beans, blanched and peeled, if prefered

Directions:

1. Heat the oil in a wide-bottomed pan and brown the chicken pieces all over. Remove and set aside.

2. Add the chorizo and fry for about 1 minute. Stir in the onions, garlic, pepper and seasoning. Cover, lower the heat and ‘sweat’ for about 10-15 minutes, stirring occasionally.

3. Return the chicken to the pan. Add the rice, saffron (if using) and wine. Stir and turn up the heat. Let the wine bubble fiercely for 2-3 minutes, add the stock and reduce the heat. Cover and cook for 15 minutes, then add the beans and cook for 5 minutes – the rice should be tender but with bite. Stir once and rest for 5 minutes.

Source: delicious. June 2005

Ingredients:

• 200g Puy lentils
• 2 garlic cloves
• 1 shallot or small onion, finely sliced
• juice of 1 lemon or 2 limes
• 4 tbsp extra-virgin olive oil
• 200g peas

Directions:

1. There is no need to soak Puy lentils. Just wash them and cook in plenty of unsalted water with the garlic for about 20 minutes, until they are tender but with some bite. Discard the garlic at this point if you wish. Drain and place in a serving bowl.

2. Add the shallot, juice and oil to the lentils and toss together. Season to taste and set aside. Blanch the peas for no more than a minute or so in plenty of boiling water. Drain, add to the lentils and serve.

Makes 12, uncooked dough can be frozen for up to 3 months, then thaw and cut into cookies and add the blueberries

Source: delicious. June 2005

Ingredients:

• 75g unsalted butter, softened, plus extra for greasing
• 75g unrefined golden caster sugar
• 75g unrefined light muscovado sugar
• 1/2 tsp vanilla extract
• 1 large egg, lightly beaten
• 175g self-raising flour, sifted
• grated zest of 1 small lemon
• 125g fresh blueberries

Directions:

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease 2 large non-stick baking sheets.

2. Put the butter and sugars into a large bowl and, using an electric hand whisk, cream together until pale and fluffy. Gradually beat in the vanilla and egg.

3. In a small bowl, mix the self-raising flour and lemon zest with a pinch of salt. Add to the mixture and mix to a dough.

4. Place tablespoonfuls of the dough onto the baking sheets, spaced well apart. Shape each into a round, then push some blueberries into each cookie. Bake for 12-15 minutes, until golden. Remove from the oven, leave for 2 minutes, then put onto a wire rack to cool. Store in an airtight container for up to 5 days.

Source: delicious. June 2005

Ingredients:

• 4 plum tomatoes, deseeded and diced
• 1 fresh red chilli, deseeded and finely sliced
• exta-virgin olive oill
• 410g can chickpeas, drained and rinsed
• finely grated zest and juice of 1/2 lemon
• 4 medium-size chorizo sausages
• 4 bread rolls
• handful of wild rocket

Directions:

1. Mix the tomatoes with most of the chilli and a glug of oil, then season with a pinch of salt.

2. Heat a saucepan until medium-hot, then tip in the chickpeas. Stir until they’re warmed through, then season with salt, pepper, the lemon zest and juice and a glug of olive oil. Whizz in a food processor or mash well until smooth. Stir in the tomato mixture and put to one side.

3. Heat a griddle pan until hot. Slice the chorizo on the diagonal, about 5mm thick. Griddle the chorizo until heated through and charred around the edges – about 3-5 minutes.

4. Split the rolls and fill with the chickpea mixture, grilled chorizo, rocket leaves and the remaining chilli slices.

Source: delicious. June 2005

Ingredients:

• small head of broccoli, cut into small florets
• 500g pack fresh gnocchi
• 1 tbsp olive oil
• 4 skinless chicken breasts
• 1 small onion, sliced
• 1 garlic clove, crushed
• 400g can chopped tomatoes with herbs
• 150g mozzarella, roughly chopped

Directions:

1. Bring a large pan of salted water to the boil, add the broccoli and cook for 2-3 minutes, until just tender. Remove with a slotted spoon, drain on kitchen paper and set aside. Add the gnocchi to the water and cook according to packet instructions. Drain and set aside.

2. Put a large frying pan over a high heat and add the oil. Season the chicken all over, add to the pan and cook for 2-3 minutes each side, until browned. Reduce the heat to medium, add the onion and garlic to the pan and cook, stirring, for 5 minutes until softened.

3. Preheat the grill to high. Add the tomatoes to the pan, quarter-fill the can with water and swish out into the pan. Simmer for 5 minutes, until reduced slightly and the chicken is cooked through. Stir in the broccoli and gnocchi, season and heat through. Transfer to a shallow ovenproof dish. Scatter with the cheese and pop under the grill for 2-3 minutes, until the cheese begins to melt. Serve with a green salad.