Author: Sophie

Sausage ragu pasta bake

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The ultimate warming winter pasta dish. Eat it on a chilly day, it’s like a radiator for your insides. Feeds 2 generously

  • 1 tbsp veg oil
  • 4 sausages
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 3 tbsp tomato puree
  • 1 beef stock cube
  • 250ml red wine
  • 1 tin chopped tomatoes
  • ½ tsp sugar
  • 1 bay leaf
  • ½ tsp dried thyme
  • Salt and black pepper
  • 200g pasta shapes
  • Cheddar, grated
  1. In a deep frying pan, heat the oil over medium high
  2. Squeeze the sausages into pieces into the pan and break up further with a wooden spoon
  3. Cook until well-browned and then remove from the pan
  4. Reduce the temperature and add the onion, celery, carrot and garlic to the pan
  5. Cook, stirring often, until soft
  6. Add the stock cube and tomato puree, stir well to combine and cook for a couple of mins
  7. Add the wine and turn the heat up. Use the liquid to scrape the brown off the bottom of the pan
  8. Add the tinned tomatoes, half a tin of water, thyme, bay leaf, sugar, salt and pepper
  9. Bring to a bubble, then add the sausage back in
  10. Simmer for 20-30 mins until thickened and rich
  11. In the meantime, pre-heat the oven to 170C fan (190C) and cook the pasta in salted boiling water, draining it 2-3 mins before it’s fully cooked
  12. Mix the undercooked pasta with the sauce and tip the whole thing into a casserole dish, top with grated cheese and bake for 20-30 mins until golden and bubbling
  13. Allow to sit for 10 mins until it’s slightly less hot than a lake of boiling lava, then serve with a crispy green salad

Elote-inspired chicken pasta salad

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Inspired by the delicious flavours of the Mexican corn-on-the-cob snack – with added pasta and chicken for weeknight dinner delights.

  • 250g small pasta shapes
  • 1 red pepper, diced
  • 1 tin sweetcorn, drained
  • ½ red onion, finely diced (or a small handful of pink pickled onions, roughly chopped)
  • Handful fresh coriander, chopped
  • 4 chicken thighs
  • 1 tbsp veg oil
  • Juice of ½ lime
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp cumin
  • Pinch of salt
  • 4 tbsp mayonnaise
  • 1 tbsp plain yoghurt
  • Juice of ½ lime
  • 1 tsp honey
  • 1 tsp tajin
  • ½ tsp cumin
  • 1 tsp paprika
  • ½ tsp smoked paprika
  1. Cook the pasta in salted boiling water until al dente (couple of mins less than usual)
  2. Once cooked, drain and rinse under cold water
  3. Add to a big bowl with sweetcorn, pepper, onion and coriander
  4. Marinate the chicken in veg oil, lime juice and spices
  5. Grill until tender and cooked through, then allow to cool and cut into bitesized pieces. Reserve any of the cooking juices and keep to one side
  6. Mix together all the dressing ingredients thoroughly, and then add to the pasta mixture and combine
  7. Add the chicken and any reserved cooking juices, and mix everything well

Pink pickled onions

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You may never buy pickled onions again – these are sweet, twangy and crunchy

  • ½ red onion, sliced finely into half moons
  • 1 tsp salt
  • 2 tsp sugar
  • 120ml white wine vinegar
  1. Pack a clean jar with the red onion, add the salt, sugar and vinegar
  2. Top up with water, shake well and it’ll be ready to use in about 24 hours (although better if you leave it a couple of days)

Coronation chicken schnitzel with curry mayo

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All the best bits of coronation chicken in the form of crispy chicken escalope served with a curry mayonnaise

  • 2 chicken breasts
  • 3 tbsp plain flour
  • ¼ tsp salt
  • 1 tbsp medium curry powder
  • 1 tsp garlic powder
  • 1 egg, beaten with 2 tsp water
  • Dry white breadcrumbs
  • 2 tbsp sesame seeds
  • Veg oil
  • 3 tbsp mayonnaise
  • 1 tbsp plain yoghurt
  • 1 tbsp curry powder
  • Pinch of salt
  • 1 tbsp lime juice
  • 2 tsp mango chutney
  1. Pre-heat oven to 150C
  2. Bash out the chicken breasts with a rolling pin (do this under a piece of baking paper to stop bits flying off!)
  3. Get 3 lipped plates. In one, put the flour, salt, curry powder and garlic powder and mix together; in one put the beaten egg; and in the last one, put the breadcrumbs mixed with sesame seeds
  4. Dip the thin chicken in flour on both sides, then egg on both sides and then breadcrumbs on both sides
  5. Heat veg oil over medium-high in a thin layer in the bottom of a large frying pan
  6. Fry the chicken on both sides until golden brown, then place on a rack on a baking tray in the oven for 10 mins
  7. While it’s in the oven, mix together the mayonnaise ingredients and taste for seasoning
  8. Serve the chicken with crunchy crisp salad, curry mayo and pickled chillis. Maybe a couple of boiled new potatoes on the side.

Crunchy crisp ‘shades of green’ salad

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The perfect accompaniment to coronation chicken schnitzel – or anything else really!

  • ¼ fennel bulb, finely sliced (fronds saved and added separately)
  • 1 stalk celery, finely sliced on the diagonal
  • ½ green apple, finely sliced
  • ¼ cucumber, halved lengthways with seeds removed and finely sliced
  • 100g sugar snap peas, finely sliced on the diagonal
  • Handful fresh coriander, chopped
  • 1 spring onion, finely sliced on the diagonal
  • Green chilli, deseeded and finely sliced into strips
  • Juice of 1 lime
  • Pinch of salt
  • 2 tbsp rapeseed oil
  • 1 tbsp maple syrup
  1. Mix together fennel, celery, apple, cucumber, sugar snaps, coriander, spring onion and chilli
  2. Mix together the lime juice, salt, oil and maple syrup, then use this to dress the salad

Biscotti

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The absolute crunchiest!

  • 250g plain flour
  • 250g caster sugar
  • 2 tsp baking powder
  • 3 eggs, lightly beaten
  • 50g shelled pistachio nuts
  • 100g whole almonds
  • 100g skinned hazelnuts
  • Zest of 2 lemons
  1. Pre-heat the oven to 160C fan (180C)
  2. In a large bowl mix the flour, sugar, baking powder and half of the beaten eggs
  3. Then add half of the remaining egg mixture until the sticky dough comes together (only add the remaining egg if needed)
  4. Mix in the nuts and lemon zest
  5. Divide the mixture into thirds and, with damp hands, roll into chunky sausage shapes
  6. Place each sausage on baking parchment on separate baking sheets (because they spread a lot) and slightly flatten them
  7. Bake for 30-40 mins until golden, then remove from the oven and leave on one side for 10 mins to cool and firm up
  8. Meanwhile, reduce the oven temperature to 130C fan (150C)
  9. With a serrated knife, cut the baked dough into 1 cm slices and lay them on their side back on the lined baking sheets
  10. Return the biscotti to the oven for 15 mins then flip them over and cook for a further 15-20 mins until golden brown
  11. Leave to cool and store in an airtight jar

Seekh kebabs

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Savoury and delicious little lamb patties

  • 1 red onion, grated
  • 400g lamb mince
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • Handful fresh coriander, finely chopped
  • ½ tsp salt
  • Ground black pepper
  • ½ tsp ground fenugreek
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp kashmiri chilli powder
  • Juice of half lemon
  • 1 egg
  • 2 tbsp gram flour
  • 1 tbsp veg oil
  • Put all the ingredients except the oil into a large mixing bowl and mix everything together well until completely combined
  • Leave to rest in the fridge for around 20 mins to prevent them falling apart in the pan
  • Heat oil in a large frying pan over medium/high. Roll golfball-sized balls, flatten in your hand, and then gently place in the pan
  • Cook for 3-4 mins per side until browned and crisp
  • Serve with naan, cachumber salad and herb raita (finely chopped mint and coriander, plain yoghurt, cumin, chaat masala, squeeze of lemon, salt)

Lions head meatball soup

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Big juicy meatball lions heads with Chinese cabbage manes, floating in a lovely savoury broth. Feeds 2-4, depending on hunger and wish for leftovers.

  • 500g pork mince
  • 4 garlic cloves, finely minced
  • 2 tbsp grated ginger
  • 2 spring onions, finely chopped
  • 6 water chestnuts, finely chopped
  • ¼ tsp ground white pepper
  • 50ml shaoxing rice wine
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 egg, beaten
  • 1 tbsp cornflour
  • ½ tsp salt
  • 2 tbsp veg oil
  • 4 cloves garlic, peeled and bashed
  • 2″ ginger, sliced into thick coins
  • 4 spring onions, cut into 3″ pieces
  • 3 tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tbsp shaoxing
  • 1 chicken stock cube
  • Chinese cabbage leaves, cut into vertical quarters
  1. Mix meatball ingredients (the first 12 listed) together well and form into golfball-sized meatballs
  2. Lower into boiling water, turn to a simmer and cook for 5 mins, then remove. Keep the cooking liquid
  3. Heat 1 tbsp oil in a deep frying pan and fry the meatballs briefly on each side until golden, then remove and set to one side
  4. In the same pan, add the next 1 tbsp oil and then fry the garlic, ginger, spring onion until softened but not brown
  5. Add soy sauce, shaoxing, sugar and stock. Stir together, then add 1 litre of the meatball water (topping up with boiling water from the kettle if there’s not enough)
  6. Bring to the boil then add the meatballs back in, curling the cabbage leaf strips around the meatballs in the pan (voila lion+mane)
  7. Simmer until the cabbage is cooked and the meatballs are hot through

Bread rolls

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The simplest, most delicious, fluffy white rolls. I make a batch and keep them in the freezer for lunches. Probably 20-30 mins of your actual time, plus 2-ish hours of waiting.

  • 2 tsp yeast (easy bake or fast action)
  • 1 tbsp sugar
  • 1 tbsp oil
  • 600g white bread flour
  • 1 tsp salt
  1. Combine the yeast and sugar with 350ml of warm water. Whisk together and leave for 5 mins, then add the oil
  2. In a large bowl combine the flour and salt
  3. Make a well in the middle of the dry ingredients and pour in the wet ingredients
  4. Stir to bring the dough together, and then tip it out onto the counter and knead for 8-10 mins. You should be left with a stretchy, pliable dough that isn’t stuck to your hands
  5. [Alternatively, if you have a stand mixer, add the wet ingredients first and, once the yeast has bloomed, add the flour and salt. Set it to knead with a dough hook for 7-8 mins]
  6. Wipe out the big bowl, brush a little oil on the inside surface, place the dough ball into the bowl and cover it. I use a plastic bag over the bowl but you can use a shower cap, clingfilm or a tea towel. Put it somewhere warm (the airing cupbpard is perfect, just nestle it among the towels)
  7. Leave to prove for an hour and a half, until the dough is puffed up, doubled in size and deeply satisfying to prod your finger into
  8. Tip the dough out of the bowl and knead it for a minute. Then divide it into 8-12 roughly even pieces. 12 will give you little palm-of-the-hand rolls, 8 will give you burger bun-sized rolls. Roll these into neat roll-shapes like this – https://www.youtube.com/shorts/WkK6k0QW6to
  9. Place on a lined baking tray and cover with a tea towel for a second prove. No need to go back into the airing cupbpard, these can just sit on the counter. Turn the oven on to 220C fan (240C) to pre-heat
  10. After 30-40 mins, pop your rolls into the very hot oven for 12-13 mins until golden on the top and bottom
  11. Cool on a rack – use tongs to transfer them! – and then when cooled, pop in the freezer in a ziplock bag. Or eat immediately with more butter than is perhaps advisable.

Creamy chicken kofta curry

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The ingredient list makes this look harder than it is, but trust the process and you’ll end up with a delicious dinner of succulent, moist (not sorry!) chicken meatballs in a gently spiced creamy, tangy sauce. Feeds 2 to 4, depending on hunger, choice of sides, and chickpea-addition.

  • 500g minced chicken
  • 1 onion, finely chopped
  • 1 green chilli, finely chopped
  • 1″ ginger, grated
  • 2 cloves garlic, grated
  • Handful of mint leaves, finely chopped
  • Handful of coriander leaves, finely chopped
  • Juice of ½ a lemon
  • ¼ tsp garam masala
  • ½ tsp Kashmiri chilli powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp salt
  • Ground black pepper
  • 1 egg, beaten
  • 3 tbsp plain flour or gram flour
  • Veg oil
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • 3 green cardamom pods
  • 1 black cardamom pod
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 onion, finely chopped
  • 1″ ginger, grated
  • 2 cloves garlic, grated
  • 1 green chilli, finely chopped
  • ¼ tsp turmeric
  • 1 tsp Kashmiri chilli powder
  • 2 tsp ground coriander
  • 4 tomatoes, pureed
  • Salt
  • 125g plain yoghurt
  • [1 tin chickpeas – optional]
  • 1 tsp sugar
  • 1 tsp garam masala
  • Handful fresh coriander
  • Toasted flaked almonds
  1. Mix the kofta ingredients together thoroughly, leave to sit for 10 mins to firm up, and then form into balls (with damp hands or spoons)
  2. Cook them by 1) heating oil in a frying pan and frying the kofta on both sides until golden brown, 2) place on baking paper in air fryer and cook at 190 for 7 mins, or 3) bake in the oven on a lined tray at 180C fan for 15 mins. Then remove and set to one side
  3. In a deep frying pan over a medium heat, heat the oil and add the whole spices, stirring and cooking for 2 mins
  4. Then add the chopped onion, stir and cook until golden and soft, then add the garlic, ginger and chilli, stir and cook for another 2 mins
  5. Tip in the ground spices and stir together before adding the pureed tomatoes and salt to taste
  6. Bring to a bubble, and cook for 5 mins until reduced and fragrant before adding 250ml boiling water and the yoghurt
  7. Cover the pan and cook for 20 mins on low heat, then add sugar and garam masala.
  8. Remove the whole spices, then blend the sauce until smooth
  9. Pour it back into the pan over low heat and stir before popping the kofta into the sauce and very gently turning them over in it, adding more boiling water to loosen the sauce if needed. If you want to bulk it out, you can also add a tin of chickpeas at this stage.
  10. Continue to cook until everything is well combined and hot, then sprinkle with chopped fresh coriander and toasted flaked almonds
  11. Serve straight away, with rice or paratha