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[The March Hare]

Panzanella

As the days are getting warmer salads are returning to our menus, why not check out this classic Italian recipe for a salad with a difference


“Food writers endlessly urge readers to toss salads at the last minute,” says Sophie Grigson. “But for once here is a recipe where the salad is best made and tossed at least an hour before serving.
“Panzanella is an Italian peasant salad. It was a thrifty way to use up stale bread, which would absorb the delicious juices of tomatoes mixed with vinegar and olive oil. Nowadays, chefs and cooks across the world make it just because it taste so good.”

Ingredients
(Serves 6)
2 large thick slices sturdy bread (pain de campagne)
500g (18oz) of the ripest, reddest tomatoes you can find
1 red onion, peeled and finely diced
2 celery stalks, thinly sliced
½ cucumber, diced
6 tbsp extra virgin olive oil
2 tbsp red wine vinegar
Salt and pepper
Caster sugar (optional)
A big handful of basil leaves

Method
Cut the crusts off the bread. If your bread is fresh you will need to dry it out. Turn the on to a gentle 110°C/225°F/gas mark ¼. Lay the bread directly on the shelf in the centre of the oven and leave for between 30 and 60 minutes until pretty dry. Cut into 1.5cm (3/4in) cubes, or break into small pieces. Place in the bottom of a capacious salad bowl.

Add the tomatoes, onion, celery and cucumber. Sthingy over the oil and vinegar and sprinkle with salt and pepper. If the tomatoes were a bit on the dull side, add a pinch or two of sugar to bring out the flavours.

Use your hands to mix all the ingredients together, scooping right down to the bottom of the bowl to make sure that the bread is mixed in too.

Set aside the handsomest sprig of basil for decoration. Tear up the rest of the leaves roughly, then mix them into the salad too. Cover loosely with clingfilm, then leave at room temperature for up to an hour, or in the fridge for up to 3 hours.

Turn the mixture again just before serving. Taste and adjust the seasoning. The idea is that the bread breaks up as you turn the salad, so don’t worry that it doesn’t stay in perfect cubes. Place the reserved sprig of basil on the top, and serve.

[The March Hare]

Salami and Borlotti Bean Risotto

There’s nothing quite like a delicious, comforting risotto. Simply served with a little extra Parmesan, this one is simply divine

“Once the staple food of the gente di risaia - the workers in the rice fields of Piemonte - this is a fantastic way to use any fresh beans in season,” says Maxine Clarke.
“Although the quantity of the salami used by the workers would have been small, I have used extra for a more affluent risotto.

“If you can’t find fresh beans, use canned beans instead, and stir them in 5 minutes from the end of cooking to heat them through. Sometimes a glass of local Barolo would be added after the rice before the stock is added. This is a very soothing risotto.”


Ingredients
(Serves 6)
About 1.5 ltr hot beef or veal stock
1 kg fresh borlotti beans (or similar) in the pod, shelled weight of 500g
125g unsalted butter
1 onion, finely chopped
150g chunk of good salami, diced
400g risotto rice, preferably carnaroli
75g freshly grated Parmesan cheese, plus extra to serve
Sea salt and freshly ground black pepper

Method
Put the stock in a saucepan and keep at a gentle simmer. If using fresh beans, shell them and cook in the stock for about 20 minutes or until tender. Lift out with a slotted sthingy and set aside.

Melt half the butter in a large, heavy saucepan and add the onion. Cook gently for 10 minutes until soft, golden and translucent but not browned. Stir in the salami and cook for 2 minutes. It must not brown. Add the rice and stir until well coated with the butter and heated through.

Begin adding the stock, a large ladle at a time, stirring gently until each ladle-full has almost been absorbed by the rice. The risotto should be kept at a bare simmer throughout cooking, so don’t let the rice dry out - add more stock as necessary.

Continue until the rice is tender and creamy, but the grains still firm. (This should take 15-20 minutes depending on the type of rice used - check the packet instructions.) Stir in the beans just before the risotto is ready.

Taste and season well with salt and pepper and beat in the remaining butter and all the Parmesan cheese. Cover and let rest for a couple of minutes so the risotto can relax, then serve immediately.

You may like to add a little more hot stock to the risotto just before you serve to loosen it, but don’t let it wait around too long or the rice will turn mushy. Serve with extra grated Parmesan

[The March Hare]

Grilled Mackerel Fillets with Lemon Chilli Relish

Beautifully fresh mackerel with a tangy lemon relish - a great combination that’s simply scrumptious

“Fish are usually served with a wedge of lemon to squeeze over them,” says Sophie Grigson. “But this unusual sweet sharp relish makes the lemon wedges redundant. It goes particularly well with oily fish like mackerel, but if you fancy serving it with grilled salmon or seared tuna, or even a nice piece of chicken, go right ahead.
“For this recipe, I’ve chosen to cook mackerel fillets (ask the fishmonger to fillet them for you) because they are so quick, but if you prefer to use whole fish, slash them on both sides, brush with oil and grill for around 5 minutes per side.”

Ingredients
(Serves 4)
4 mackerel, filleted
A little olive or sunflower oil
Salt and pepper

For the relish
2 lemons
4 tbsp caster sugar
1 tsp coriander seeds, coarsely crushed
½ tbsp black mustard seeds
1 red chilli, deseeded and thinly sliced
2 plum tomatoes, deseeded and finely diced

Method
First make the relish. Slice the lemons very thinly with a sharp knife, discarding the ends. Save all the juice that is squeezed out as you cut (or at least as much as you can).

Lay the lemon slices in a shallow dish in a single layer and pour over enough boiling water to just cover. Let it stand for 3 minutes, then drain. Repeat with a new lot of boiling water, leave to stand for another 3 minutes, then drain again. Cut the lemon slices into quarters.

Put the sugar into a saucepan with 6 tablesthingys of water. Stir over a medium heat until the sugar has dissolved. Add the lemon quarters, the saved lemon juice, the spices and the chilli. Simmer for about 20 minutes, stirring occasionally, until the liquid is very syrupy and the lemon rind is translucent and tender.

Take off the heat and stir in the tomato. Leave to cool.

Preheat the grill thoroughly. Cover the grill rack with a sheet of silver foil (so that the mackerel won’t stick to the bars). Brush the foil with a little oil. Season the cut sides of the fillets with salt and pepper. Lay them, cut-sides down, skin upwards on the foil, and brush the skins lightly with oil.

Grill close until the skin has browned nicely. Turn over the fish. The heat of the grill will probably have been enough to cook the fillets right through already, but if they look a touch raw, grill for another minute or two, cut-sides up.

As soon as the fillets are cooked, serve with the relish.

[The March Hare]

Crab and Chilli Risotto

Red chilli and crab is a delicious combination that’ll have your taste buds working overtime


“Crab makes a delicious risotto, especially when speckled with red chilli,” says Maxine Clarke. “Although fresh crab is preferable, it’s a bit fiddly to prepare and fishmongers sell frozen white and dark crabmeat which is very acceptable for this recipe.
“I like to stir in the creamy dark meat at the end, but this may not be to all tastes. Serve topped with crab claws.”


Ingredients
(Serves 4)
About 1.5 ltr hot seafood, fish stock or vegetable stock
100g unsalted butter
3 shallots, finely chopped
2 celery stalks, finely chopped
400g risotto rice
1 fresh red chilli, deseeded and finely chopped
1 bay leaf
150ml dry white wine
250g fresh white crabmeat (or frozen and thawed)
Sea salt and freshly ground black pepper

To serve
4-8 meaty crab claws, cooked and cracked
4 tbsp chopped fresh flat leaf parsley

Method
Put the stock in a saucepan and keep at a gentle simmer. Mel half the butter in a large, heavy saucepan and add the shallots and celery. Cook gently for 5-7 minutes until soft, golden and translucent but not browned.

Add the rice, chilli and bay leaf and stir until well coated with the butter, translucent and heated through. Pour in the wine and boil hard until it has reduced and almost disappeared. This will remove the taste of raw alcohol.

Begin adding the stock, a ladle at a time, stirring gently until each ladle-full has almost been absorbed by the rice. The risotto should be kept at a bare simmer throughout cooking, so don’t let the rice dry out - add more stock as necessary. Continue until the rice is tender and creamy, but the grains still firm. (This should take 15-20 minutes depending on the type of rice used - check the packet instructions.)

Five minutes before the rice is ready, stir in half the crabmeat. When the rice is cooked, taste and season well with salt and pepper and stir in the remaining butter. Remove the bay leaf. Fold in the remaining crabmeat, being careful not to break up any lumps.

Cover and let rest for a couple of minutes so the risotto can relax, then serve immediately. Serve topped with the crab claws and lots of chopped fresh parsley

[The March Hare]

Green Herb Risotto with White Wine and Lemon

“A wonderfully light and fragrant risotto, perfect for the summer to serve with cold chicken or fish,” says Maxine Clarke. “Try to use the more fragrant soft herbs here - the more the merrier.”

Ingredients
(Serves 4-6)
About 1.5 ltr hot vegetable stock or light chicken stock
125g unsalted butter
8 spring onions, green and white parts, finely chopped
150ml dry white wine
Finely grated zest and juice of 1 large lemon
500g risotto rice
4 tbsp chopped fresh herbs such as parsley, basil, marjoram and thyme
75g freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
Method
Put the stock in a saucepan and keep at a gentle simmer. Melt half the butter in a large, heavy saucepan and add the spring onions. Cook gently for 3-5 minutes until soft. Pour in the wine, add half the lemon zest and boil hard until he wine has reduced and almost disappeared. This will remove the taste of raw alcohol.

Add the rice and stir until well coated with butter and onions and heated through.

Begin to add the hot stock, a large ladle at a time, stirring until each ladle-full has been absorbed by the rice. Continue until the rice is tender and creamy, but the grains still firm. (This should take 15-20 minutes depending on the type of rice used - check the packet instructions.)

Taste and season well with salt and lots of freshly ground black pepper. Stir in the remaining butter, the lemon zest, juice, herbs and Parmesan. Cover and let rest for a couple of minutes, then serve immediately.

[The March Hare]

Thai Stir-Fried Noodles (Pad Thai)

Simple, tasty Thai noodles - perfect in every way

“This is a simplified version of pad thai,” says Sophie Grigson. “The standard Thai fried noodles served on every other street corner throughout the land. Thais eat this for breakfast, lunch and supper as the mood takes them. I’m with them on this one - it has to be one of the best of all noodle dishes with its blend of flavours and textures.
“Dried rice noodles (sen lek) are used in Thailand and, joy of joys, they are now pretty easy to get here, from most good supermarkets. Standard Chinese egg noodles can be used instead, but the lack the silky smoothness of rice noodles.”

Ingredients
(Serves 2-3)
250g (9oz) dried medium rice noodles
4 tbsp sunflower or vegetable oil
3 garlic cloves, peeled and finely chopped
4 spring onions, sliced
1 egg, lightly beaten
½ tsp chilli flakes, or 1 small fresh chilli, deseeded and chopped
3-4 tbsp fish sauce
1 ½ tbsp caster sugar
Juice of ½ lemon
110g (4oz) small peeled cooked prawns
85g (3oz) beansprouts
4 tbsp roasted unsalted peanuts, finely chopped
A handful of roughly chopped coriander

Method
Prepare the noodles according to packet instructions, and drain thoroughly.

Heat the wok over a high heat until it begins to smoke. Add the oil, swirl briefly, then add the garlic and half of the spring onion. Stir-fry for a few seconds until the garlic begins to brown. Break in the egg and cook for a few seconds, stirring, until it begins to set.

Tip in the noodles and stir well, scraping down the sides and underneath so that they mix evenly with the egg.

Now add the remaining ingredients in the order they are given (except the coriander), stir-frying the noodles briefly between each addition - it’s easier to turn and toss them with a pair of forks, than with the spatula. When you get to the peanuts, add just half of them to the pan. Toss and stir-fry everything together for another 30 seconds or so.

Divide the noodles between two or three bowls or plates and top each portion with some of the remaining peanuts and spring onions and the coriander

[The March Hare]

A classic Simnel Cake from Cookery Doctor Richard Maggs - a real treat for Easter Sunday

This cake is now associated with Easter, but traditionally it was made by servant girls to give to their mothers when they visited their families on Mothering Sunday. This modern version doesn’t need time to mature, so there’s still time to make one ready for tea on Easter Day.
Ingredients
For the almond paste
8oz (225g) ground almonds
8oz (225g) caster sugar
4oz (115g) icing sugar
1 large free-range egg, separated
Juice of ½ a lemon
2-3 tbsp apricot jam, warmed

For the cake
8oz (225g) butter, softened
8oz (225g) light muscovado sugar
4 large free-range eggs, beaten
1 tsp vanilla extract
8oz (225g) sultanas
4oz (115g) currants
4oz (115g) raisins
2oz (55g) chopped candied peel
Zest of an un-waxed orange
Zest of an un-waxed lemon
8oz (225g) self-raising flour, sieved
2 tsp mixed spice
½ tsp freshly grated nutmeg
½ tsp ground cinnamon

To finish
A little icing sugar, sieved
Crystallised flowers such as violets, primroses or jonquils (optional)
Foil-covered chocolate mini eggs (optional alternative)

Method
First make the almond paste. Mix the ground almonds and two sugars. Add the egg yolk, lemon juice and just enough egg white to mix to a fairly stiff paste. Reserve the remainder of the egg white. Wrap the almond paste in clingfilm and refrigerate.

In a large bowl place all of the cake ingredients and beat well with a wooden sthingy until blended and smooth. Line the base and sides of an 8-inch (20cm) deep round cake tin with Bake-O-Glide or lightly buttered baking parchment.

Place half of the mixture in the prepared tin and level. Take a third of the almond paste and roll it out into a circle to fit the tin. Add this on top of the cake mixture and then cover with remaining mixture, and smooth the surface using the back of a sthingy.

2, 3 and 4-Oven Aga
Bake on the grid shelf in the centre of the simmering oven for 5-10 hours, or until a skewer comes out clean from the centre and the cake is a very pale golden. If necessary, cover the tin lightly with a piece of foil once a crust has formed on the top of the cake, to prevent over-browning.

Conventional cookers
Bake in the centre of a pre-heated oven at 150°C/300°F/gas mark 2. Cook for about 2½ hours until well risen and firm to the touch, testing with a skewer, which should come out clean from the centre. Cover with foil after the first hour if the top is browning too quickly.

Leave the cake to stand in the tin for 15 minutes, before turning it out onto a wire rack to cool completely. When the cake is cold, remove the lining paper and brush the top with a little of the warmed jam and roll out half of the remaining almond paste to fit the top. Press firmly on the top and crimp the edges to decorate.

Using a large cook’s knife, mark a criss-cross pattern with lines an inch (2.5cm) apart on the almond paste. Use the remaining almond paste to roll into eleven balls, to represent the apostles, and place evenly around the perimeter of the top of the cake, securing with a little of the reserved egg white. Brush with the remainder of the egg white.

2, 3 and 4-Oven Aga
Grill the decorated cake at the very top of the roasting oven, with the balls almost touching the roof of the oven. Protect the side of the cake with a collar of foil during this process and watch carefully so the almond paste balls only just start to colour on their tops.

Conventional cookers
Pre-heat the grill on its highest setting for a few minutes. Reduce to a medium setting and place the cake so the tops of the almond paste balls are 2 inches (5cm) from the heat source. Grill and watch carefully so the balls only just start to colour on their tops.

When cool, dust with a little sieved icing sugar and decorate with the crystallised flowers or chocolate eggs, as preferred.

Note on Aga baking
Slow baking this cake in the simmering oven is preferable to faster baking in an Aga Cake Baker or in the baking oven on 3- and 4-Oven models. The longer baking time gives a particularly moist finish, without the almond paste centre layer drying out.

The cooking time given varies somewhat as new Aga cookers have the hotter simmering ovens, which will cook at a faster rate. Older cookers with cooler simmering ovens will need the longest baking. Always begin to test the cake early, to avoid over-cooking

[The March Hare]

Coffee and Walnut Traybake


Ingredients
(Makes 15 large or 21 small pieces)
225g (8oz) soft margarine
225g (8oz) caster sugar
4 free-range eggs
300g (10.5oz) Dove's Farm self-raising flour
1 tsp baking powder
3 tsp coffee granules dissolved in 2 tbsp hot water
115g (4oz) walnuts, chopped
For the icing:
55g (2oz) butter, melted
2 tsp coffee granules, dissolved in 2 tbsp hot water
225g (8oz) icing sugar

For the decoration:
Walnut halves

Method
Place all the ingredients for the cake into a basin and beat well together. Pour into the half-size Aga roasting tin, lined with Bake-O-Glide.

2-Oven Aga
Slide the tin on to the lowest set of runners in the roasting oven and slide the cold plain shelf on the second runners down, so it protects the cake while it is cooking. Cook for 35-40 minutes until risen and golden brown. Cool.

3- and 4-Oven Aga:
Slide the tin on to the lowest set of runners in the baking oven and cook for 35-40 minutes until risen and golden brown. Cool.

Conventional cooking:
Place in a 26cm x 16cm (10 x 6 inches) tin and cook at 180ºC (350ºF), fan oven 160ºC or gas mark 4 for about 40 minutes, or until risen and golden brown. Cool.

To make the icing:
Melt the butter in a basin placed on the back of the Aga (use a cork mat to protect the enamel) or on the warming plate. Dissolve the coffee in the hot water and add this with the icing sugar to the butter, beating well together. Spread over the traybake and decorate with the walnut halves. Store in the Aga cake tin for up to five days. Can also be frozen.

[The March Hare]

Gingerbread People

This endearing Easter recipe is great fun to make during the school holidays with the children

Ingredients
(Makes 24 x 8-9cm (3.5ins) people)
350g (12oz) Doves Farm self-raising flour
3 tsp ground ginger
1/2 tsp ground mixed spice
115g (4oz) golden syrup
55g (2oz) butter
25g (1oz) soft brown sugar
1 large free-range egg, beaten
48 currants

Method
Sift the flour, ginger and mixed spice together. Melt the syrup, butter and brown sugar in a saucepan until liquid. Allow to cool slightly and add to the dry ingredients, together with the egg. Mix well to form a dough and roll out fairly thinly. Cut into shapes and press two currants into the figure to represent eyes. Place on a baking sheet lined with Bake-O-Glide.

2-Oven Aga
Bake on the oven grid shelf set on the floor of the roasting oven with the cold plain shelf on the second runners down for 8-9 minutes, until golden.

3- and 4-Oven Aga
Cook in the baking oven on the oven grid shelf, placed on the lowest set of runners for about 9-10 minutes, until golden.

Conventional cooking
Bake at 180ºC (350ºF), fan oven 160ºC or gas mark 4 for about 8-10 minutes, until golden.

Cool and store in the Aga cake tin.

[The March Hare]

Sticky Steaks with Noodles


Preparation time: 5 minutes, plus 1 hour marinating time
Cooking time for a 2cm (3/4in) thick steak:
Rare: 2 1/2 minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
Ingredients
(Serves 4)
4 x lean rib eye or sirloin steaks

For the marinade
Juice of 2 large limes
60ml (4 tablesthingys) olive oil
60ml (4 tablesthingys) clear honey or maple syrup
5ml (1 teasthingy) dried chilli flakes
2 cloves garlic, peeled and crushed
Salt and freshly milled black pepper

Pack of egg noodles
Finely shredded carrots and spring onions, to garnish
A drizzle of sesame oil
A handful of spinach
A few red chicory leaves

Method
Place the steaks in a shallow dish. Mix together the marinade ingredients and pour half of the mixture over the steaks, reserving the remainder. Cover and leave them to marinate in the refrigerator for one hour, turning them once.

Remove the steaks from the marinade, discard the marinade, and cook them under a preheated moderate grill to the preferred cooking time.

Meanwhile, heat the reserved marinade in a small pan.

Cook the noodles following the pack guidelines. Once drained, stir in the sesame oil, wilted baby spinach and red chicory leaves

Serve the steaks on a bed of the egg noodles and garnish with the carrots and spring onions. Then drizzle with the heated marinade mix before serving.

[The March Hare]

Coconut Beef Madras



Preparation time: approximately 20 minutes
Cooking time: 2-2 1/2 hours
Ingredients
(Serves 6)
45ml (3 tablesthingys) sunflower oil
Salt and freshly milled black pepper
900g (2lb) lean braising (chuck and blade) or stewing (shin and leg) steak, cut into 5cm (2inch) cubes
2 large onions, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
1 x 5cm (2 inch) piece fresh root ginger, peeled and finely chopped
2 red chillies, de-seeded (if preferred) and finely chopped
30ml (2 tablesthingys) tomato purée
30-60ml (2-4 tablesthingys) Madras curry paste or similar
200ml (7fl oz) coconut milk
150ml (1/4 pint) water
2 small cinnamon sticks
45ml (3 tablesthingys) freshly chopped coriander, to garnish
Fresh coconut shavings, to garnish, optional

Method
Heat 30ml (2 tablesthingys) of the oil in a large frying pan, season the beef and brown the meat in batches for 3-4 minutes. Then transfer it to a large heatproof casserole dish.

In the same frying pan heat the remaining oil and cook the onion, garlic, ginger and chillies over a low heat for 10-15 minutes until soft and lightly brown.

Transfer the mixture to a food processor or mini blender and process until smooth. Return this to the casserole dish and add the remaining ingredients, except the coriander and coconut shavings.

Bring it to the boil, reduce the heat, cover and simmer for 2-2 1/2hours, stirring it occasionally. Make sure you remove the cinnamon sticks before serving.

Garnish with the freshly chopped coriander and coconut shavings and serve with yellow basmati rice, naan bread or poppadums, a green salad and a selection of relishes.

[The March Hare]

Mini Beef Wellingtons with Black Pudding


Preparation time: 30 minutes
Cooking time: 12-15 minutes

Ingredients
(Serves 4)
4 x lean fillet steaks, 4cm (1inch) thick
15-30ml olive oil
50g (2oz) mushrooms, finely chopped
75g (3oz) black pudding, finely chopped
Handful fresh thyme leaves
15g (1/2oz) melted butter
1 x 375g pack ready-rolled puff pastry
1 egg, beaten
30ml (2 tablesthingys) freshly chopped parsley

Method
Preheat the oven to Gas mark 7/220°C/425°F.

Heat the oil in frying or griddle pan on a moderate heat, season the steaks and sear them for 30 seconds on each side. Then set them aside to cool.

In a small bowl mix together the mushrooms, black pudding, thyme leaves and butter.

On a lightly floured surface, unroll the pastry and divide it into 8 equal squares. Roll 4 of these slightly larger to allow for covering the fillet.


Position a fillet on each square, leaving a 1cm (1/2inch) border and sthingy over 15ml (1 tablesthingy) of the black pudding mixture. Press it down gently and brush the edges with beaten egg. Place a larger square of pastry over the beef, seal and trim off any excess pastry round the edges. Brush the surface with beaten egg and sprinkle with the chopped parsley. Gently prick the surface of the pastry to allow the steam to escape.

Transfer the mini wellingtons to a baking sheet and cook for 12-15 minutes for medium. Then leave them to rest for 3-4 minutes.

Serve with steamed seasonal vegetables and boiled new potatoes.

[The March Hare]

Chilli Crab Cakes

The sweetness of the crab works really well with the heat of the chillies ­ this makes a delicious lunch or tasty starter

Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
(Serves 4)
15g (1/2oz) butter
15g (1/2oz) flour
125ml (4fl oz) milk
340g (12oz) mixed crabmeat, fresh or defrosted
1 lemongrass, finely chopped
1 green chilli, de-seeded and chopped
1 tablesthingy fresh root ginger, peeled and grated
Salt and black pepper
115g (4oz) fresh breadcrumbs
1 medium egg, beaten
Sunflower oil, for frying

For the red chilli garnish
1-2 medium red chillies, de-seeded and finely shredded
4 spring onions, finely shredded

Method
Melt the butter in a small saucepan and add the flour. Cook this for 1minute, stirring continuously. Remove the pan from heat and gradually stir in the milk. Return it to the heat and cook for 2-3 minutes until the mixture thickens.

Remove the pan from the heat and add the crabmeat, lemongrass, chilli, ginger, salt, pepper and 30g of breadcrumbs. Mix it all together and leave to cool.

Using wet hands, shape the crab mixture into 10 cakes. Dip the crab cakes in the beaten egg and coat them in the remaining breadcrumbs. Cover and chill them for 20 minutes. Heat the oil in a frying pan. Lightly cook the cakes for 3-5 minutes on each side or until golden brown.

Place the red chillies and spring onions in ice-cold water for 5 minutes. Dry thoroughly. Serve the crab cakes alongside lime wedges and topped with shredded red chillies and spring onion.

[The March Hare]

Courgette and Parmesan Pasta

The combination of pinenuts, courgettes and cherry tomatoes works extremely well and looks as good as it tastes. For extra colour use a few yellow courgettes

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients
(Serves 4)
300g (12oz) penne pasta
4 courgettes
3 tablesthingys olive oil
25g (1oz) pinenuts, browned
100g (4oz) cherry tomatoes, halved
2 tablesthingys half-fat crème fraîche
50g (2oz) Parmesan, grated
Salt and freshly ground black pepper
Method
Cook the pasta in boiling, salted water for 10-12 minutes until tender, then drain. Meanwhile, cut the courgettes in half lengthways and then slice. Heat the oil in a frying pan and fry the courgettes for 2-3 minutes. Add the tomatoes and continue cooking for a further minute before stirring in the pinenuts.

Stir the crème fraiche into the pasta to coat, and serve immediately topped with the courgette and tomato mixture and freshly grated Parmesan. Season to taste.

[The March Hare]

Purple Sprouting Broccoli in Lemon Pasta

Purple sprouting broccoli is in season in early spring and we should make the most of it, as it truly is a wonderful vegetable – this simple dish is easy to make and very tasty

Ingredients
150g (5oz) penne pasta
200g (7oz) purple sprouting broccoli, cut into 5cm pieces
1 tablesthingy olive oil
2 cloves garlic, chopped
Zest and juice of 1/2 lemon
2 tablesthingys white wine
100ml (3 1/2fl oz) double cream
Salt and black pepper
Method
Bring a large pan of seasoned water to a rolling boil. Add the pasta and boil for 10 minutes, or according to pack instructions. Drain the pasta and return it to the pan.

Bring another small pan of water to the boil, add the broccoli and simmer for 2 minutes. Drain it and add it to the pasta.

Heat the olive oil in a frying pan. Add the garlic and lemon zest and cook for 1 minute until soft, but not coloured. Add the white wine and lemon juice and reduce by half. Stir in the cream and season with a little salt and pepper. Bring it to the boil.

Add the cream mixture to the broccoli and pasta and toss until well mixed. Serve with a generous sprinkling of black pepper.

[The March Hare]

Celeriac Gratin

Celeriac is not the prettiest of vegetable, but don’t hold that against it. This dish is a variation of traditional potato dauphinoise and is absolutely scrumptious

Ingredients
1 celeriac, peeled – 550g (1lb 6oz) peeled weight
1 clove garlic, halved
15g (1/2oz) unsalted butter
Salt and black pepper
50ml (1 1/2fl oz) milk
100ml (3fl oz) double cream
100g (4oz) double Gloucester cheese, sliced
1 tablesthingy thyme leaves
Method
Preheat the oven to 200ºC, Gas mark 6.

Carefully half and slice the celeriac very thinly using a sharp knife. Bring a pan of salted water to a rolling boil and par boil the celeriac for 10 minutes. Then drain it thoroughly.

Rub the cut clove of garlic on the inside of an ovenproof dish. Spread the butter over the inside of the dish. Layer the celeriac slices in the dish, overlapping them slightly, and season with a little salt and pepper.

Pour the milk and cream over the celeriac slices and top with the cheese and thyme. Bake it in the oven for 20 minutes or until the celeriac is tender and the top golden brown.

Serve alongside roast turkey or goose

[The March Hare]

Sweet and Sour Pork

This is a delicious recipe that’ll suit the tastes of all the family. Made with lean pork, peppers, pineapple and sweet chilli sauce it’s a fabulously fruity mix of flavours

Cooking time: 2 hours
Cooking temperature: Gas Mark 4/180ºC/350ºF
Ingredients
(Serves 3-4)
For the sauce
Juice from 400g can pineapple pieces
30ml (2 tablesthingys) tomato ketchup
15ml (1 tablesthingy) tomato purée
30ml (2 tablesthingys) malt vinegar
15ml (1 tablesthingy) sweet chilli sauce
Orange juice

450g (1lb) lean pork cubes
2 onions, quartered
1 orange pepper
1 red pepper, de-seeded and cut into chunks
50g (2oz) baby corn, halved
400g can pineapple pieces in natural juice

Method
In a measuring jug mix together the pineapple juice, tomato ketchup, tomato purée, malt vinegar and sweet chilli sauce. Then pour sufficient orange juice into the measuring jug until the sauce quantity measures 450ml (¾ pint).

Place pork and onions in a large casserole dish, then pour over the sauce. Transfer the dish to the oven and cook for 1½-1¾ hours, until the meat is tender. Add the orange and red pepper, baby corn and pineapple pieces and stir. Return the dish to the oven and cook for a further 15 minutes.

Serve with thick noodles and steamed pak choi or Chinese lettuce.

If you don’t want to have to start cooking again when the children have gone to bed, simply add to the dish some extra pak choi, sliced spring onions, beansprouts, chilli sauce and serve with noodles and prawn crackers

[The March Hare]

Pork ’n’ Beans

Combining the age old favourite of sausages and beans, this is a simple dish perfect for serving the kids at dinner time and for adapting to a more sophisticated cassoulet for adults later in the evening

Cooking time: 2 hours
Cooking temperature: Gas mark 4/180ºC/350ºF
Ingredients
(Serves 4)
4 pork sausages
450g (1lb) lean pork cubes
2 garlic cloves, crushed
300ml (½ pint) stock
400g can unsalted, unsweetened butter beans, drained and rinsed
400g can baked beans
45ml (3 tablesthingys) tomato purée
1 carrot, peeled and chopped
1 ready-made garlic bread, use home-made garlic bread if you prefer

Method
In a large heatproof casserole dish dry fry the sausages for 3-4 minutes. Add the pork cubes, garlic, stock, butter beans, baked beans, tomato purée and carrot. Mix well, then cover the dish and cook in a preheated oven for 1½-1¾ hours, or until meat is tender.

Remove the casserole lid and arrange the fresh garlic bread, cut into slices, on top. Then return the dish to the oven for a further 15 minutes.

Serve with mashed potatoes and fresh green vegetables.

If you need this recipe to work for adults after the children are in bed, simply add some sliced chorizo sausage, sweet chilli sauce and extra butter beans. Serve with chilli wedges or flavoured mashed potatoes

[The March Hare]

Mexican Pork

Made with lean pork, red kidney beans, peppers, chilli and topped with potato skins and cheddar cheese, the kids will love this so much they’ll all want seconds

Cooking time: 2 hours
Cooking temperature: Gas mark 4/180ºC/350ºF

Ingredients
(Serves 4)
450g (1lb) lean pork cubes
1 onion, cut into chunks
2 garlic cloves, crushed
400g can tomatoes
400g can unsalted, unsweetened red kidney beans, drained and rinsed
300ml (½ pint) stock
10ml (2 teasthingys) chilli powder
3 green or red chillies (optional), whole
1 red pepper, de-seeded and cut into chunks
1 yellow pepper, de-seeded and cut into chunks
For the topping
250g (8oz) pre-bought potato skins
25g (1oz) cheddar cheese, grated

Method
Place the pork cubes, onion, garlic, chopped tomatoes, kidney beans, stock, chilli powder, and chillies into a large casserole dish. Mix well, cover the dish and place it in a preheated oven for 1½ hours, until the meat is tender. Then stir in the red and yellow pepper.

Place the frozen potato skins on top of the chilli and sprinkle the Cheddar cheese on top.

Return the dish to the oven, uncovered for 20 minutes, until the potato skins are crispy and the cheese has melted.

Remove the whole chillies before serving. Serve with potato skins, corn on the cob, crunchy vegetables and your favourite dips.

If extra children arrive for tea this recipe can easily be extended. Add an extra can of sweetcorn and baked beans, and if you need to bulk out the skins, use chunks of bread. Simply butter the chunks, top with grated cheese and grill, or bake them until melted and golden.

[The March Hare]

Moroccan Lamb Shanks

Inspired by the street cooking of Marrakech, these Moroccan Lamb Shanks are slow-cooked to release the delicious combination of paprika, cumin and ground ginger – you’re sure to feel only a heartbeat away from the real thing

Cooking time: about 2 hours
Oven temperature: Gas mark 4/180ºC/350ºF
Ingredients
(Serves 2)
5ml (1 teasthingy) oil
2 lean lamb shanks or ½ shoulder of lamb
2.5ml (½ teasthingy) ground ginger
5ml (1 teasthingy) ground cumin
2.5ml (½ teasthingy) paprika
1 cinnamon stick, broken in half
150ml (¼ pint) stock
2 oranges,
1 large potato peeled and cut into chunks
1 small aubergine, cut into chunks


Method
Heat the oil in a large ovenproof pan; add the lamb shanks or ½ lamb shoulder joint and brown all over.

Add to the pan the ground ginger, ground cumin, paprika, cinnamon stick, and coat the meat well with all of these.

Stir in the lamb stock, juice from one orange, the other orange cut into quarters, and potato. Cover the pan and cook for approximately 2 hours, until the lamb falls from the bone.

Serve with couscous, chunks of vegetables and a carrot slaw of grated carrot, coriander, parsley and chilli.