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Posts Tagged ‘Tom Kerridge’

Pea & Mint Soup

It’s getting close to that time of year when we start to really crave some daylight and spring veg. Fresh peas are a long way off yet but this hearty pea and mint soup is full of promise. Leave out the swirl of cream to keep it vegan.

Pea & Mint Soup – serves 4 generously

  • 80g yellow split peas
  • 1 tbsp olive oil
  • 2 large onions, finely diced
  • 3 garlic cloves, finely chopped
  • 1.2 litres vegetable stock
  • 700g frozen peas
  • 2 handfuls of mint leaves, roughly chopped
  • 4 tsp single cream (optional to garnish)

Put the split peas into a saucepan and add 800ml of water. Bring to the boil, then lower the heat and simmer for 30-45 minutes, or until just tender. Remove any scum from the surface as they cook.

10 minutes before the split peas are cooked, heat the oil in a large saucepan over a medium heat. Add the onions and cook for 5 minutes to soften, add a splash of water if they start to stick. Add the garlic and cook for another 2 minutes.

Drain the split peas and add to the onions along with the vegetable stock. Bring the boil, then simmer gently for 5 minutes.

Stir in the frozen peas and chopped mint and season with salt and black pepper. Simmer for another 5 minutes, then remove from the heat.

Whizz the soup with a blender until smooth (or smoothish if you prefer) – you might have to do this in batches.

Ladle into warm bowls and drizzle with cream if you like.

(Original recipe from Lose Weight for Good by Tom Kerridge, Absolute Press, 2017.)

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Jules' granola

We love granola but often find it too sweet. This home-made version by Tom Kerridge is a super-flavoursome breakfast option. Serve with plain yoghurt and fresh fruit.

Homemade Granola 

  • 300g rolled oats
  • 100g mixed seeds -e.g. pumpkin, sunflower and sesame seeds
  • 50g hazelnuts, roughly chopped
  • 50g pecans, roughly chopped
  • 50g pistachios, roughly chopped
  • 50g flaked almonds
  • 4 tbsp coconut oil
  • 125ml maple syrup
  • 50ml honey
  • 2 tbsp vanilla extract
  • ½ tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes
  • 50g coconut flakes
  • 150g mixed dried fruits e.g. cranberries, chopped apricots, chopped dried apple, raisins

Preheat the oven to 170C/Fan 150C/Gas 3.

Line two baking trays with baking parchment.

Mix the oats, seeds, chopped nuts and flaked almonds together in a big bowl.

Put the coconut oil, maple syrup, honey, vanilla and spices into a small saucepan and heat gently, stirring, until the coconut oil has melted. Pour over the oat mixture, add the salt and mix well.

Spread the mixture out in a thin layer on the baking trays and bake for 15 minutes. Add the coconut flakes and dried fruit. Mix well and bake for a further 8-10 minutes or until the coconut flakes have browned. Remove from the oven and leave aside to cool.

Store in an airtight container and serve with yoghurt and fresh fruit.

(Original recipe from Tom Kerridge’s Fresh Start, Bloomsbury Publishing, 2018.)

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We love Tom Kerridge’s food but find his recipes can require a lot of work. Not so with these sticky drumsticks but you will need to find some malt extract to go in the marinade. We got ours in a good deli but health food shops should also stock it. We’re confident you’ll like the drumsticks enough to make them again and use it up.

Beer Suggestion: to complement the malt extract it makes sense to try a malty beer and we suggest searching out one of the many craft beers in your area. Our pick this time was the Five Lamps Dublin Lager which is a pilsner style but with a malty kick.

Sticky drumsticks – serves 4

  • 12 chicken drumsticks
  • 2 garlic cloves, grated
  • 3cm piece of ginger, peeled and grated
  • 2 tbsp sesame oil
  • 3 tbsp sesame seeds, toasted lightly in a dry frying pan
  • 1 bunch scallions, trimmed and finely sliced
  • 1 green chilli, finely sliced (seeds left in)

For the marinade: 

  • 160g runny honey
  • 160ml dark soy sauce
  • 300ml chicken stock
  • 120g malt extract

Pour the honey for the marinade into a small stainless steal pan and warm on a medium-high heat. Continue to cook until it starts to turn a deep shade of amber (easier to spot if you have a pot with a light coloured interior), then pour in the soy sauce and chicken stock to stop it cooking further. Bring the mixture to the boil and whisk in the malt extract. Take off the heat and allow to cool.

Put the drumsticks in a bowl and pour over the marinade. Mix in the garlic and ginger, cover the bowl with cling film and leave to marinate in the fridge for 2 hours at least or overnight if you can.

Preheat the oven to 170C/Gas 3.

Put the drumsticks in a roasting tin with their marinade. Cook for 45-50 minutes, basting a few times, until the chicken is cooked through and the meat comes off the bone easily. The drumsticks should be glossy and sticky.

Remove the tray from the oven and immediately drizzle with the sesame oil and toss in the sesame seeds. Throw in the scallions and the chilli. Roll the drumsticks around in the dish to make sure they are evenly coated.

Serve hot or cold.

(Original recipe from Tom Kerridge’s Best Ever Dishes, Absolute Press, 2014.)

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