Comfort: A Winter Cookbook E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Beschreibung

When the weather turns cold, what could be better than sitting by the fire and enjoying home-cooked food with family and friends. From comforting casseroles and bakes to seasonal snacks and warming drinks — this is the ideal cook's companion for the winter months. Make the most of being holed up indoors and prepare some warming Snow Day Snacks. Enjoy sharing tasty treats such as Creamy Pancetta and Onion Tart or Cheddar and Cider Fondue. When it's chilly outside, what we naturally crave is comforting food. In Cold Day Comforts you'll find plenty of warming dishes including Spiced Pumpkin and Coconut Soup or Salmon Broccoli and Potato Gratin with Pesto. What better way to spend an icy afternoon than preparing a delicious meal to share with family and friends. Fireside Feasts is full of great ideas for winter entertaining. Try a Braised Pot Roast with Red Wine, Rosemary and Bay or Slow-cooked Lamb Shanks with Lentils. Make the most of the finest seasonal ingredients the winter has to offer and prepare healthy and satisfying Winter Salads. Choose from recipes such as Steak and Blue Cheese Salad or Roast Butternut Squash Salad with Spiced Lentils, Goat Cheese and Walnuts. Whether you enjoy a luxurious dessert or a slice of cake in front of the fire, there are plenty of delicious options to choose from in Indulgent Treats. Try Pecan Cheesecake Swirl Brownies, Arctic Roll with Vanilla and Chocolate or Brown Sugar Pavlova with Cinnamon Cream and Pomegranate. Finally, in A Cup of Cheer there are plenty of ideas for festive drinks and toddies. Relax at home with a warming Chocolate Marshmallow Melt or enjoy winter entertaining with a delicious Mulled Wine, guaranteed to make any holiday gathering a success.

Leseprobe

COMFORT

A Winter Cookbook

COMFORT

A Winter Cookbook

more than 150 warming recipes for the colder months

Senior Designer Toni Kay

Creative Director Leslie Harrington

Editorial Director Julia Charles

Head of Production Patricia Harrington

Indexer Hilary Bird

First published in 2012 as Fireside Feasts & Snow Day Treats. This revised edition published in 2022 by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 E 116th St

New York 10029

10 9 8 7 6 5 4 3 2 1

Text © Valerie Aikman-Smith, Fiona Beckett, Miisa Mink, Ross Dobson, Tonia George, Louise Pickford, Ben Reed, Annie Rigg, Rena Salaman, Fiona Smith, Laura Washburn, Sarah Randall, Isidora Popovic, Sonia Stevenson and Ryland Peters & Small 2012, 2022

Design and photographs © Ryland Peters & Small 2012, 2022

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

ISBN: 978-1-78879-479-4

eISBN: 978-1-78879-490-9

A catalogue record for this book is available from the British Library.

A CIP record for this book is available from the Library of Congress.

Printed and bound in China.

Notes

• All spoon measurements are level, unless otherwise stated.

• Eggs are US large/UK medium unless otherwise specified. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for the grated zest of lemons or limes or uses slices of fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• Ovens should be preheated to the specifed temperature. Recipes in this book were tested in a regular oven. If using a fan-assisted oven, follow the manufacturer’s instructions for adjusting temperatures.

contents

introduction

snow day snacks

cold day comforts

fireside feasts

winter salads

indulgent treats

a cup of cheer

index

credits

introduction

When the weather turns cold and the days grow short, what could be better than warming up by the fire and enjoying home-cooked food with family and friends. With flavoursome, comforting dishes for every occasion, this collection of delicious recipes will help stave off winter’s chill and keep you warm the whole season through.

While the cold wind blows and the snow piles up outside, make the most of being stuck indoors and prepare some warming Snow Day Snacks. Enjoy sharing tasty treats such as Baked Goat Cheese with Herbed Ciabatta Croutons or Creamy Pancetta Tart – perfect to serve with pre-dinner drinks or as a light lunch or supper by the fire.

When it’s freezing outside, what we naturally crave is warm, comforting food. In Cold Day Comforts you’ll find plenty of nourishing dishes from hearty soups to sustaining risottos including Spiced Pumpkin and Coconut Soup, Corn and Pancetta Chowder and Saffron Risotto with Aged Parmesan, Sage and Serrano Ham.

What better way to spend a chilly afternoon than preparing a delicious meal to share with family and friends. Fireside Feasts is full of great ideas for winter entertaining. From roasts and pot roasts to casseroles, braises and pies, this chapter has everything you need to create a homely family feast. Try a Braised Pot Roast with Red Wine, Rosemary and Bay Leaves, Chicken Pot Pie with Tarragon and Leeks or Slow-cooked Lamb Shanks with Lentils.

Make the most of the finest seasonal ingredients the winter has to offer and prepare healthy and satisfying Winter Salads. Choose from Blue Cheese and Steak Winter Salad, a Roast Sweet Potato and Macadamia Nut Salad or Slow-cooked Lamb Salad with Beans, Pomegranate and Fresh Mint.

Baking is such a comforting pastime when holed-up indoors. Whether you enjoy a slice of cake in front of the fire or a dessert, there are plenty of sweet delights to choose from in Indulgent Treats. Try the Pecan Cheesecake Swirl Brownies, Arctic Roll with Vanilla and Chocolate or the Chocolate Chestnut Brownie Torte.

Finally, in A Cup of Cheer there are plenty of ideas for delicious drinks to enjoy while relaxing at home, as well as entertaining. Curl up on a quiet evening with a good book and enjoy a warming Hot Chocolate with Almond Cream or a Peppermint White Chocolate Dream. Get any festive gathering off to a flying start with a Black Olive Martini, a classic Mulled Wine or a Garrick Gin Punch.

snow day snacks

When the weather turns colder and the days grow short, what could be better than coming home to a warm bowl of comforting food after a long walk through the autumn leaves?

creamy pancetta and onion tart

A delicious combination of sweet, tender-cooked onions, salty pancetta and tangy crème fraîche/sour cream, all gently infused with thyme and cooked on a buttery puff pastry base. Serve simply with a rocket/arugula salad.

1 tablespoon olive oil

170 g/5½ oz. diced pancetta

3 onions, sliced

1 fat garlic clove, crushed

1 teaspoon (caster) sugar

2 sprigs of fresh thyme

375 g/12½ oz. ready made puff pastry

250 g/1 cup crème fraîche/sour cream

sea salt and freshly ground black pepper

2 solid baking sheets

Serves 4

Preheat the oven to 200°C (400°F) Gas 6 and place one of the baking sheets on the middle shelf to heat up.

Heat the olive oil in a large frying pan over medium heat, add the pancetta and cook until crisp. Remove from the pan with a slotted spoon and drain on paper towels. Add the sliced onions to the pan and cook for about 10 minutes, stirring occasionally until they start to colour. Add the garlic, sugar and leaves from the thyme sprig and cook for a further minute to caramelize the onions. Remove from the heat, stir in the pancetta and let cool slightly.

Roll out the puff pastry on a lightly floured work surface. Keep rolling until it’s big enough to trim into a rectangle about 30 x 20 cm/12 x 8 inches. Using the tip of the knife, score a border 2 cm/¾ inch from the edge without cutting all the way through the pastry. Carefully lift the pastry onto the second baking sheet and slide into the preheated oven on top of the hot baking sheet. Cook for 7 minutes, then remove from the oven.

Season the crème fraîche/sour cream with salt and pepper and spread half of it over the tart base. Season the onion and pancetta mixture with salt and pepper too and spread over the crème fraîche/sour cream. Dot the remaining crème fraîche over the filling and return to the oven for a further 20 minutes, or until the pastry is golden and the filling is bubbling. Cut into slices and serve warm.

parmesan custards with anchovy toasts

These luxurious parmesan custards make a delectable appetizer or snack that will warm you up on a cold day. The salty anchovy toasts make the perfect accompaniment to the creamy texture of the custards. A perfect dish for winter entertaining at home.

300 ml/1¼ cups single/light cream

300 ml/1¼ cups whole milk

100 g/1 cup finely grated Parmesan

4 egg yolks

cayenne pepper

12 anchovy fillets

50 g/3 tablespoons unsalted butter

8 very thin slices of rustic loaf

sea salt and finely ground white pepper

8 x 80-ml/⅓-cup ramekins or ovenproof dishes, greased

Serves 8

Mix the cream, milk and all but 1 tablespoon of the Parmesan in a heatproof bowl, place it over a saucepan of boiling water, and warm it gently until the Parmesan has melted. Remove the bowl from on top of the pan and let cool completely.

Preheat the oven to 150°C (300°F) Gas 2.

Whisk the egg yolks, a pinch of salt, a pinch of white pepper, and a little cayenne pepper into the cool cream mixture, then divide between the prepared ramekins. Place the ramekins in an ovenproof dish in the oven, then pour boiling water from the kettle into the dish to reach halfway up the ramekins. Cover the whole dish with a sheet of greased parchment paper and bake in the preheated oven for 15 minutes or until the custards have just set. Remove from the oven and preheat the grill/broiler.

Mash the anchovies and butter to make a smooth paste and spread over 4 of the slices of bread. Cover with the remaining bread and toast in a sandwich maker or panini machine. Sprinkle the remaining Parmesan over the warm custards and brown gently under the hot grill/broiler. Cut the toasted anchovy sandwiches into fingers and serve alongside the custards.

leek and blue cheese quiche with hazelnut pastry

3 leeks (about 400 g/14 oz. untrimmed)

40 g butter/3 tablespoons

3 large eggs

250 ml/1 cup whipping cream

30 g/⅓ cup Parmesan, freshly grated

100 g/1 cup medium-strong blue cheese, e.g. Stilton, crumbled

sea salt and freshly ground black pepper

Hazelnut pastry

25 g/⅛ cup whole hazelnuts

75 g plain/all-purpose flour

50 g/⅓ cup wholemeal flour

75 g/⅓ cup chilled butter, cubed

3–4 tablespoons iced water

a deep 23-cm/9-inch loose-based quiche pan

baking beans

Serves 4–6

Preheat the oven to 190°C (375°F) Gas 5.

First make the pastry. Put the hazelnuts on a baking sheet and roast in the preheated oven for 10 minutes or until the skins turn dark brown. (Turn off the oven.) Leave to cool for a few minutes, then tip them onto a clean dish towel and rub off the skins. Transfer to a food processor and pulse until finely chopped, then add the flours and pulse once or twice to mix. Add the butter and pulse to combine, then add just enough of the iced water to bring the mixture together. Pat the pastry into a ball, wrap in clingfilm/plastic wrap and leave to rest in the fridge for 1 hour.

Meanwhile, trim the bases and cut the coarse outer leaves from the leeks. Thinly slice the leeks and rinse thoroughly to get rid of any dirt or grit. Heat the butter in a large frying pan and fry the leeks for 5–6 minutes until beginning to soften. Season well and set aside to cool.

Roll the pastry out to a circle to fit your quiche pan. Lower the pastry into the pan, pressing it into the edges, and lightly prick the base with a fork. Leave any overhanging pastry untrimmed. Refrigerate for 20 minutes. Preheat the oven again to 190°C (375°F) Gas 5. Line the pastry case with parchment paper, fill with baking beans and bake in the oven for about 12 minutes. Leave the oven on.

Separate 1 of the eggs, reserve the white and beat the yolk and the other 2 whole eggs together. Measure the cream in a jug/pitcher, add the beaten egg and half the Parmesan, season with pepper and beat well.

Remove the paper and beans from the pastry case and brush with the reserved egg white. Return to the oven for another 5 minutes, then remove from the oven and reduce the oven temperature to 180°C (350°F) Gas 4. Trim the overhanging edge of pastry with a knife. Scatter half the blue cheese in the pastry case, spoon over the leeks, then cover with the remaining blue cheese. Pour the egg and cream mixture over the top (only use as much as you need to fill the case). Sprinkle over the remaining Parmesan. Bake for about 35–40 minutes until the top is lightly browned. Leave to cool for 20 minutes before serving.

egg-rice pockets

200 g/1½ cups strong white bread flour

200 g/1¾ sticks unsalted butter, chilled and cubed

75 ml/5 tablespoons very cold water

Filling

100 g/½ cup short-grain rice

2 eggs, plus 1 extra, lightly beaten, for glazing

35 g/2½ tablespoons unsalted butter, melted

sea salt and freshly ground black pepper

a round cookie cutter (or an upturned cup), about 10 cm/4 inches in diameter

1–2 baking sheets, lined with non-stick parchment paper

Makes 12–16

Put the flour in a mixing bowl. Add the cubed butter and rub in using your fingertips until the mixture looks like fine breadcrumbs.

Gradually add the water to the flour mixture, stirring with a round-bladed knife until a dough forms. Wrap in clingfilm/plastic wrap and leave to rest in the refrigerator for at least 2 hours, or overnight if possible.

To make the filling, cook the rice according to the manufacturer’s instructions. When the rice is ready, it should be quite sticky. Set aside to cool while you make the rest of the filling.

Put the eggs in a small saucepan of cold water and bring to a gentle boil. Simmer for 6–7 minutes, until just hard. Transfer to a bowl of cold water and immerse until the eggs are cool enough to handle. Peel and chop them finely, then mix with the melted butter and cooked rice. Season with salt and pepper to taste. Set aside.

Preheat the oven to 220°C (425°F) Gas 7.

Take the pastry out of the refrigerator and remove the clingfilm/plastic wrap. Roll the pastry out on a lightly floured surface, with a rolling pin, until about 3 mm/⅛ inch thick. It may be quite sticky, so you might need to dust more flour on the work surface.

Use the cookie cutter to cut out rounds from the pastry. Gather up the offcuts of pastry and refrigerate them briefly before rolling out and cutting out more rounds.

Drop a generous tablespoon of filling onto each pastry round. Fold in half to make a semi-circle and encase the filling. Using your fingers, pinch the edges together to seal the parcels. Arrange them on the prepared baking sheets.

Brush the beaten egg over the parcels with a pastry brush, to glaze them, then prick the top of each one once with a fork. Bake in the preheated oven for about 15 minutes, or until golden brown. Serve hot or cold.

meat pie

500 g/1 lb. 2 oz. ready made short crust pastry

Filling

100 g/½ cup short-grain rice

½ vegetable or beef stock cube

2 tablespoons rapeseed oil (or vegetable oil)

1 large onion, finely chopped

300 g/10½ oz. minced/ground beef and/or pork

1½ teaspoons ground paprika

½ teaspoon ground cayenne pepper

sea salt and freshly ground black pepper

1 egg, lightly beaten, for glazing

a baking sheet, lined with non-stick parchment paper

Serves 4–6

Chill the pastry in the refrigerator until ready to use.

To make the filling, cook the rice according to the manufacturer’s instructions, but crumble the stock cube into the saucepan before starting. When the rice is ready, it should be quite sticky. Set aside to cool while you make the rest of the filling.

Heat 1 tablespoon of the oil in a frying pan and fry the onion until soft and golden. Remove the onion from the pan with a slotted spoon and set aside to cool in a mixing bowl.

Put the remaining oil in the frying pan and fry the meat, stirring often, until cooked and evenly browned. Season with the paprika, cayenne pepper and salt and pepper, to taste. Set aside to cool.

When everything has cooled down slightly, mix it all in the mixing bowl.

Preheat the oven to 200°C (400°F) Gas 6.

Take the pastry out of the refrigerator and divide into two portions. Roll one portion out on a lightly floured surface, with a rolling pin, into a rectangle about 30 x 25 cm/12 x 10 inches. Repeat with the other portion. Gently and loosely roll one rectangle around the rolling pin and transfer it to the prepared baking sheet for the base of the pie. Spoon the filling evenly over the surface, leaving a 2-cm/¾-inch border. Brush the border with beaten egg.

Roll the second rectangle of pastry around the rolling pin and lay it neatly over the pie filling. Seal the edges by pressing the pastry between your thumb and forefinger at regular intervals along the edge. Brush the rest of the beaten egg over the pie lid and prick it in a few places with a fork. Very lightly score diagonal lines across the top. Bake in the preheated oven for 25 minutes, or until golden brown. Serve warm or cold. It will keep in the refrigerator for 2 days.

cheddar and cider fondue

Although the classic fondue recipe is Swiss, it’s perfectly possible to make it with other cheeses. This version is made from quintessentially British cheeses but Gruyère or Emmental work very well too. The key things to remember with fondue are to have your cheeses at room temperature before you start, to take the pan off the heat before adding the first batch of cheese, and to stir in a figure-of-eight rather than round and round (which makes the fondue more likely to separate). Once you’ve got the knack, it’s simplicity itself.

about 430 g/15 oz. thinly sliced or coarsely grated cheese, e.g. 150 g/5½ oz. mature/sharp Cheddar, 150 g/5½ oz. Double Gloucester and 130 g/4½ oz. Somerset Brie (all rinds removed)

2 teaspoons cornflour/cornstarch or potato flour

175 ml/¾ cup dry but fruity (hard) cider

1 tablespoon medium-dry (hard) cider or Calvados

freshly ground white or black pepper

crusty wholemeal or granary rolls, cubed, to serve

apple wedges, to serve

a cast-iron cheese fondue set

Serves 2–3

Toss the cheese with the cornflour/cornstarch. Set aside until it has come to room temperature.

Start off the fondue on your cooker. Pour the cider into your fondue pan and heat until almost boiling. Remove from the heat and tip in about one-third of the cheese. Keep breaking up the cheese with a wooden spoon using a figure-of-eight motion.

Once the cheese has begun to melt, return it to a very low heat, stirring continuously. Gradually add the remaining cheese until you have a smooth, thick mass (this takes about 10 minutes, less with practice). If it seems too thick, add some more hot cider. Add the brandy and season with pepper (preferably white, as the grains won’t show). Place over your fondue burner and serve with the cubes of bread. Use long fondue forks to dip the bread in, stirring the fondue often to prevent it solidifying. Have wedges of apple on hand to refresh you between mouthfuls of fondue.

When the snow is piling up outside and the wind is howling around the house, there is something very warming about sharing a hearty fondue with friends and family.

chicken liver parfait with fig relish and toasted brioche

This is the perfect sharing dish – just put the terrine in the middle of the table with a jar of the relish, a stack of warm toasted brioche, a pile of plates and a bundle of knives and let everyone dig in. The parfait and relish can be made 2–3 days ahead of time.

250 g/2 sticks unsalted butter

3 shallots, sliced

2 sprigs of fresh thyme

2 garlic cloves, crushed

fresh grating of nutmeg

4 tablespoons port or Madeira

1 tablespoon olive oil

500 g/1 lb. chicken livers, trimmed

sea salt and freshly ground black pepper

toasted brioche, to serve

Fig relish

125 g/4 oz. ready-to-eat dried figs, roughly chopped

50 g/⅓ cup pitted dates, roughly chopped

1 shallot, sliced

1 small eating apple, peeled, cored and finely diced

2 tablespoons light muscovado sugar

125 ml/½ cup white wine vinegar or cider vinegar

1 teaspoon grated orange zest

1 cinnamon stick

1 fresh or dried bay leaf

a pâté terrine or serving dish

Serves 4–6

Melt 2 tablespoons of the butter in a small saucepan, add the shallots and half the leaves from the thyme sprigs, and cook over low–medium heat until the shallots are soft but not coloured. Add the garlic and nutmeg and continue to cook for another minute. Add the port and cook until almost all the liquid has evaporated. Remove from the heat.

Heat the oil in a large frying pan and add half the chicken livers. Cook over medium–high heat for a couple of minutes on each side until they are just cooked through but still pink in the middle. Tip the livers and the onion mixture into a food processor. Cook the remainder of the chicken livers in the same pan, then add to the food processor. Blend until smooth. Cut 175 g/1½ sticks of the butter into small pieces and add to the mixture with the motor running. Push the mixture through a fine-mesh sieve/strainer into a bowl and season well with salt and black pepper.

Spoon the parfait into the terrine or serving dish and spread level. Gently melt the remaining butter, remove from the heat and leave for 2 or 3 minutes to allow the butter to separate from the whey. Leave the cloudy whey on the bottom and spoon the golden melted butter from the top onto the parfait to cover it. Scatter the remaining thyme leaves over the top and allow to set and cool before chilling.

To make the fig relish, tip all the ingredients into a medium saucepan. Cook over low heat for about 25 minutes, or until tender and jammy. Remove the cinnamon stick and bay leaf, season and let cool before serving with the parfait and some slices of toasted brioche.

cheese and basil soufflés

Soufflés are one of the most impressive recipes you can make for your friends – guaranteed to provoke ‘oohs’ and ‘aaahs’ from everyone around the table, especially with this unusual combination of cheese and basil. They’re not as difficult as they look – you just need to keep your nerve!

200 ml/¾ cup whole milk

4–6 sprigs of fresh basil (depending how strong they are)

4 large eggs (or 5 if your whites are unusually small)

25 g/2 tablespoons butter

20 g plain/all-purpose flour

50 g/1¾ oz. mature/sharp Gruyère or Cheddar, grated

25 g/1 oz. mature Parmesan, freshly grated, plus extra to dust the soufflé dish

sea salt and freshly ground black pepper

a 15-cm/6-inch soufflé dish, 9 cm/3½ inches high, lightly greased

Serves 4 as an appetizer or 2 as a main dish

Put the milk in the pan, add the basil sprigs and bring slowly to the boil. Turn the heat right down, simmer for 1 minute, then turn off the heat and leave the basil to infuse for about 20 minutes.

Separate the eggs carefully – put the whites in a large, clean bowl and set aside 3 of the yolks to add to the sauce.

Preheat the oven to 200°C (400°F) Gas 6.

Put a large, heavy-based saucepan over medium heat, and add the butter. When that has melted, stir in the flour. Cook for a few seconds, then tip in the warm basil-infused milk through a sieve/strainer. Whisk together until smooth, then cook over low heat until thick.

Stir in the grated Gruyère and most of the Parmesan and put back over low heat until the cheese has melted. Leave to cool for 5 minutes. Stir in the 3 egg yolks one by one.

Sprinkle the inside of the buttered soufflé dish with a little Parmesan, shaking off any excess. Put the dish on a baking sheet.

Whisk the egg whites and a pinch of salt until holding their shape but not stiff. Take 2 tablespoons of the whites and fold it into the cheese base, then carefully fold in the rest of the whites without overmixing. Tip the mixture into the prepared soufflé dish, scraping the last remnants in with a rubber spatula. Sprinkle with a little more Parmesan and bake in the preheated oven for 25–30 minutes until the soufflé is well risen and browned. (Don’t open the oven door or your soufflé may collapse!) Serve immediately with some new potatoes or crusty bread and a green salad.

Variation: You can make these in individual ramekins if you prefer. In this case, bake them for 20–25 minutes.

sole goujons

2 tablespoons olive oil

2 tablespoons unsalted butter

200 g/4 cups fresh, fine breadcrumbs

1 tablespoon freshly chopped flat-leaf parsley

2 teaspoons freshly chopped thyme

finely grated zest of

1 unwaxed lemon

1 teaspoon Spanish smoked paprika

450 g/1 lb. skinless sole fillets

4 tablespoons plain/all-purpose flour

2 eggs, beaten

sea salt and freshly

ground black pepper

To serve

tomato ketchup

tartare sauce

oven-cooked french fries

lemon wedges

baking sheet, lined with parchment paper

Serves 4

Preheat the oven to 220°C (425°F) Gas 7.

Heat the oil and butter in a large frying pan, add the breadcrumbs and, stirring constantly, cook until golden. Tip the crumbs into a large bowl, add the chopped herbs, lemon zest and paprika and season well with salt and black pepper. Let cool.

Cut each sole fillet into strips roughly 2.5 cm/1 inch wide.

Tip the flour into one shallow dish and the beaten eggs into another. Taking one piece of fish at a time, coat it first in the flour, then the beaten eggs, then the golden breadcrumbs. Arrange the goujons on the prepared baking sheet and bake in the preheated oven for about 10 minutes, or until cooked through.

Serve immediately with tomato ketchup, tartare sauce, oven-cooked french fries and lemon wedges.

pastry cigars with halloumi

4 sheets filo/phyllo pastry, thawed if frozen

200 g/7 oz. halloumi cheese, grated

50 g/2 oz. feta cheese, crumbled

125 g/1 stick butter, melted and cooled

80 g/½ cup pitted and sliced black olives

16 small fresh mint leaves

light olive oil, for frying

a baking sheet lined with parchment paper

Makes 16

Cut each sheet of filo/phyllo pastry in half lengthwise. Stack them on top of each other, then cover with parchment paper and place a damp dish towel over the top to prevent from drying out. Combine the halloumi and feta in a bowl. Lay a sheet of filo/phyllo on a clean work surface with one of the short ends nearest to you. Brush all over with melted butter. Spoon 1 tablespoon of the cheese mixture on the end of the filo/phyllo, about 1 cm/½ inch from the edge and use your fingers to shape it into a log. Top with 2–3 slices of olive and a few mint leaves. Roll over the edge nearest to you to enclose, then fold in the sides. Brush the folded-down sides with butter, then roll up to form small cigar-shapes. Repeat to make 16 cigars, putting them on the prepared baking sheet as you go. Set a frying pan over high heat and brush with oil. Cook the pastries for 2–3 minutes, turning often, until golden and crisp. Serve warm.

leek and cheddar mini quiches

500 g/1 lb. 2 oz. ready made shortcrust pastry

2 large eggs, beaten

190 ml/¾ cup double/heavy cream

50 ml/¼ cup milk

100 g/3½ oz. mature/sharp Cheddar, grated

1 small leek, thinly sliced

½ teaspoon salt

½ teaspoon crushed black pepper

6 x 10-cm/2½ x 4-inch loose-based tartlet pans, greased

Makes 6

Preheat the oven to 170°C (325°F) Gas 3.

Make sure you have lined the tartlet pans with the shortcrust pastry and refrigerate for 20 minutes while you make the filling.

Put the eggs, cream and milk in a bowl and mix well, then stir in the cheese, leek, salt and pepper.

Remove the tartlet shells from the fridge and fill each one with the leek mixture.

Bake in the preheated oven for 30 minutes. Remove from the oven and leave to cool before serving. Store refrigerated in an airtight container for up to 1 week.

very herby falafel with red pepper hummus

200 g/1 cup dried chickpeas

100 g/1 cup shelled broad/fava beans or butter beans

2 garlic cloves, crushed

2 tablespoons freshly chopped coriander/cilantro

2 tablespoons freshly chopped flat-leaf parsley

2 tablespoons freshly chopped mint

1 shallot, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cayenne pepper

1 teaspoon bicarbonate of soda/baking soda

freshly squeezed juice of 1 lemon

2 tablespoons sesame seeds

sea salt and freshly ground black pepper

about 1 litre/4 cups sunflower oil, for deep-frying

toasted flatbreads and pickled mild green chilli/chile peppers, to serve

Red pepper hummus

400-g/14-oz. can chickpeas

1 tablespoon tahini

4 tablespoons fruity olive oil

1 garlic clove

1 roasted red bell pepper, from a jar

freshly squeezed juice of ½ lemon

Makes 12

Soak the dried chickpeas overnight in a bowl of cold water.

The next day, drain and rinse the chickpeas. Bring a saucepan of water to the boil, add half the chickpeas and cook for about 15–20 minutes, or until tender. Add the broad/fava beans and cook for a further 2 minutes. Drain and tip into the bowl of a food processor with the remaining uncooked, soaked chickpeas.

Add the garlic, chopped herbs, shallot, spices, bicarbonate of soda/baking soda, lemon juice and 1 teaspoon salt. Season well with black pepper and whiz until almost smooth and well combined.

Tip the mixture into a bowl and roll into 12 even-sized balls, then flatten slightly to make patties. Press the sesame seeds into both sides of each falafel.