Spicey Parsnip Soup

Ingredients

2 tbs of olive oil

1 large onion, peeled and roughly chopped

2 cloves garlic, peeled and roughly chopped

1 thumb-sized piece fresh ginger, peeled and roughly chopped

1 tablespoon garam masala

6 parsnips, peeled and chopped into chunks

300 ml semi-skimmed milk or coconut milk for a tastier alternative (higher fat)

800ml organic vegetable stock

sea salt

freshly ground black pepper

1 fresh red chilli, deseeded and finely sliced

1 handful fresh coriander leaves, optional

crusty bread, to serve

Method
Heat the olive oil in a large saucepan. Add the onion, fry over a low heat for 7-8 minutes, add the garlic, ginger and garam masala and fry for another 2-3 minutes.

Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on. 

After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.

Serve with a sprinkling of sliced red chilli (optional), a few coriander leaves if you like, and a good chunk of crusty bread.

Sweet and Spicy Beer Can Chicken

This is the Jamie Oliver version of Beer Butt chicken. I think it's one of my favourite recent recipes and it's so easy. I made the rub in a coffee grinder which sped the process up but you can also use a pestel and mortar. I didn't have dried chillis so just added chilli flakes instead. I was also out of coriander and spring onions but the rub was enough flavour in itself so dont be afraid to make this with some or any of the ingredients you have in the cupboard. You can bake the chicken without any spice at all depending on the dish you want, the chicken steamed in beer is special enough.I added small potatoes with their skins to the baking tray and they baked alongside the chicken in the juice, ummmmmmm. A perfect and simple accompaniment.

Ingredients

1 x 1.8 kg whole free-range chicken (or change the size of chicken depending on how many people you are serving, make sure you adjust the cooking time accordingly

olive oil

1 x 330 ml can of beer

2 tablespoons barbecue sauce

1 fresh red chilli, deseeded

1 bunch of spring onions, trimmed

½ a bunch of fresh coriander

For the rub:

1 heaped tablespoon smoked paprika

1 heaped teaspoon cayenne pepper

1 heaped tablespoon fennel seeds

1 heaped tablespoon coriander seeds

1 teaspoon cumin seeds

1-2 dried red chillies

1 heaped teaspoon sea salt

1 heaped tablespoon freshly ground black pepper

1 heaped tablespoon soft dark brown sugar

Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies of the bird. Leave to sit for a few minutes.

Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear.

Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Christmas Tree Appetizers

This is an easy Christmas themed appetizer but the pea dip could be made anytime of year for an easy and healthy starter to go with pita breads.

Recipe: White bean and pea dip

Ingredients:

1 cup frozen peas (thawed, I poured boiling water over them to speed the process up!)
1/2 cup of canellini beans
1 garlic clove- crushed
a squeeze of fresh lemon juice
1 shallot (or 1/4 white onion)
1 tbs of fresh parsley or mint
salt and pepper to taste

Method:

Whizz everything up together until smooth!

Spread onto the flatbread or pita bread triangles and decorate with corn, pepper pieces and chia seeds (or sesame seeds) and some carrot wedges for the trunks.

Store any remaining dip in the fridge and use within 2 days.

Notes: I only used half the amount of dip to cover the trees, you can use the rest as a dip for veg sticks served hot or cold. Squeeze a little lemon juice over the tree to keep it bright green.

Aubergine Bruschetta

This is a fantastic appetizer for parties which can be made in advance earlier in the day.

2 aubergines, sliced lengthways about 3mm thick - the thinner the better

extra virgin olive oil

white wine or herb vinegar

2 sprigs of fresh flat-leaf parsley, leaves picked and finely sliced

1 small handful fresh mint, leaves picked and finely sliced

1 clove garlic, peeled and very finely sliced

sea salt

freshly ground black pepper

heat a griddle pan or baking tray over a lowish flame until nice and hot. Lay your aubergine slices on it side by side and when they are nicely charred on both sides, put them into a bowl. You will probably need to do this in several batches and does take a bit of time and patience.

While the aubergines are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with the parsley, mint and garlic, into another bowl and season with salt and pepper. 

When the aubergines are all done, add them to the dressing and mix around, then check the seasoning again and divide on to the bruschetta (toasted bread cooked in garlic and olive oil). Press the topping into the toast so all the lovely flavour gets sucked in!

extra special Sicilian roasted cauliflower and brussel sprouts

When you're looking for an extra special vegetable side dish for Christmas, this could be it!

Ingredients

50 g pine nuts

1 large head of cauliflower

300 g Brussel sprouts

50 g raisins

12 strands of saffron

2 tbsp olive oil

2 tbsp garlic oil

1.Preeheat the oven to 200C/gas 6. Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down. 

2. Trim the outer leaves and base from the cauliflower then cut into small florets. Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves. Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside. 

3. Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads then pour over the olive and garlic oils. Season well and mix together gently. Roast for 25–30 minutes, until the florets and sprouts are tender and starting to caramelise. You may find that the loose sprout leaves start to really crisp up; don't be alarmed, it adds a lovely smoky element to the overall flavour. 

4. Transfer the roasted cauliflower and sprouts to a serving bowl; add the pine nuts and raisins, season to taste then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve.

the best pea risotto

This is my favourite comfort food and is great to make when you're not in a rush as this takes patience, so don't attempt if you're in a rush to go out, otherwise enjoy a leisurely hour cooking with a glass of wine.

serves 4 people

Ingredients

60g butter
400g frozen peas
1 litre stock
grated nutmeg
5 tbsp grated Parmesan
1 small onion or shallot
1 tbs of olive oil (this is important, it stops the butter burning)
400g arborio rice
160ml white wine or vermouth

Melt 1/3 of the butter and add the frozen peas. Cook for 2-4 minutes until defrosted then remove 1/2 the peas and add a ladle of stock to the remaining peas. Pop on the lid and boil for 5 minutes until soft. Puree this with 1 tbsp of parmesan, a small knob of butter and a grating of pepper and nutmeg.

Try not to eat all of the puree while you make the risotto.

Turn the heat down and melt the remaining butter and that very important oil. Add your onion, finely chopped, and cook 1-2 minutes. Don’t let it brown. Add the rice and stir to coat, for a couple of minutes then add a ladle at a time and stirring each time until all the stock is absorbed, after about 10 minutes add the reserved peas and at about 15-20 minutes once the rice is soft beat in the pea puree and the extra tbs or two of parmesan.

Turn off the heat and let sit for a couple of minutes before serving with a sprinkling of parsley on top and plenty more parmesan cheese to add.

Spiced Christmas Punch

Ingredients
3 cups of apple juice
1/4 teaspoon nutmeg
8 cloves
1/2-inch piece peeled fresh ginger
1 cinnamon stick
3 cups cranberry juice
ginger ale or sparkling wine

Preparation

Bring the apple juice, nutmeg, cloves, fresh ginger and 1 cinnamon stick to a simmer over medium heat. Lower heat and simmer for 15 minutes. Strain, cool and chill. In a large pitcher combine with the cranberry juice. Fill glasses partway with juice mixture and top off with ginger ale or sparkling wine.

If you like your punch to have a real punch, add a dash or two of rum or Quetzalteca.