Spicy fish cakes
These Indian-flavoured salmon and haddock breaded patties can be made in batches and frozen
Salmon & broccoli cakes
Bump up the good-for-you factor with these vegetable-packed salmon fishcakes, served with a fresh salad
Mushroom stroganoff
A few clever substitutions can make this traditional creamy casserole low in fat and calories
Quick prawn, coconut & tomato curry
Quick prawn, coconut & tomato curry
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour
Friday night fish pie
Everyone loves a fish pie. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy nights
Friday night fish pie
Everyone loves a fish pie. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy nights
Sweet Sticky Ribs With Red Onion Salad
Ingredients
For poaching the ribs
1.5kg/3lb 4oz meaty rack of pork spare ribs
water, to cover
1 onion, chopped
2 garlic cloves, lightly crushed
½ tsp black peppercorns
For the marinade
2 tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, crushed
2 red chillies, finely chopped
½ tsp dried chilli flakes
2 tsp fennel seeds, crushed
110g/4oz dark brown sugar
600g/1lb 5oz tomato ketchup
110ml/4fl oz dark soy sauce
For the salad
2 red onions, finely sliced
6 tomatoes, cut into chunks
1 small bunch fresh flatleaf parsley, leaves only
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Method
1. To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender.
2. Preheat the oven to 180C/455F/Gas 4.
3. For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened.
4. Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted.
5. Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste.
6. Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through.
7. Remove from the oven and slice the rack into individual ribs.
8. For the salad, place the red onion, tomatoes and parsley leaves into a bowl.
9. Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper.
10. To serve, place the ribs onto plates and place a portion of salad alongside.
Gordons Classic Lasagne Al Forno
Ingredients
- 2 tbsp olive oil
- ½ large onion, peeled
- 1 large carrot, peeled
- 2 cloves garlic, peeled
- 2 pinches dried oregano
- 300g minced beef
- 1 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 30ml (2 tbsp) red wine
- 1 x 400g tin chopped tomatoes
- 50ml milk
- Salt and freshly ground black pepper
For the sauce
- 25g butter
- 25g flour
- 300ml milk
- Pinch of ground nutmeg
- 60g Cheddar cheese, grated
- 30g Parmesan cheese, grated
- 6 sheets of ‘non-cook’ lasagne sheets
For the salad
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 2-3 tbsp olive oil
- Salt and pepper
- 1 x round lettuce head, rinsed and dried
1. Pre-heat the oven to 225°C.
2. Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.
3. To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.
4. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.
5. Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.
6. In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil. Season with salt and pepper. Carefully open the head of lettuce, season inside with salt and pepper. Upend the lettuce headfirst into the salad bowl. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette. Twist the root and pull it out. Turn the dressed head of lettuce onto a large plate and gently open out.
7. Portion out the lasagne and serve alongside the salad.
Smoked Chilli Chicken
For the marinade
1 tbsp honey
2 tsp balsamic vinegar
2 chipotle chillies
1 fat clove garlic
Salt and pepper
tsp cumin seeds, freshly ground
4 tbsp olive oil
800g chicken thighs, cut into strips
For the wrap
A wholewheat flatbread
A large handful of coriander leaves
Cos lettuce leaves
½ avocado
A pickled jalapeño, sliced
Smash up the garlic, salt, cumin seeds and chipotle chillies with a pestle and mortar. Add the rest of the ingredients and smear over chicken thighs. Marinade for at least 45 minutes, preferably a few hours. Char-grill for 8-10 minutes depending on the size of your strips. This chicken is delicious with rice for supper. For lunch, wrap the chicken up with the coriander, cos lettuce leaves, jalapeño and avocado, and make everyone jealous at work.
Gordons Chilli Con Carne
Ingredients
1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
200ml soured cream
Boiled rice, to serve
1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.