We love dhal and this cheat’s version is delicious! It’s similar to a dhal makhani but a fraction of the effort to make. We will never be without 2 tins of lentils again! Serve with rice or naan of course.
Wine Suggestion: a regular grenache, Domaine Ventenac’s “les Dissidents” Paria because it has an effortless freshness and gentle plummy, warm spices of a juicy core of red fruit.
Cheat’s Dhal – serves 4 to 6
2-3 tbsp vegetable oil
1 large onion, finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp chilli flakes
3 tbsp tomato purée
2 x 400g tins green lentils, drained
50g butter
150ml double cream
300ml boiling water
Heat a large heavy saucepan over a medium-high heat. Add the vegetable oil and the onion and stir-fry until softened and starting to brown at the edges.
Stir in the spices until the onions are coated, then add the tomato purée and cook for 2 minutes. Stir in the lentils, then the butter and stir until melted. Pour in the cream and season generously, then pour in the water and stir again.
Reduce the heat and simmer gently for 30 minutes, stirring occasionally, until thick and creamy. Season to taste and serve.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)
You can’t capture the autumn sliding into winter better than in this dish. It’s perfect for a weeknight main or a side dish at the weekend.
Wine Suggestion: We think Nebbiolo is such a natural pairing with mushrooms, but thought opening a Barolo or Barbaresco was a bit extravagant, so Luigi Pira’s Langhe Nebbiolo was chosen and the gentle leather, spice and tea leaf characters were a delight.
Roast potatoes with mushrooms, chestnuts & sherry – serves 4
1kg waxy potatoes
7 cloves of garlic, 4 unpeeled and smashed, 3 peeled and finely sliced
4 tbsp extra virgin olive oil
3 sprigs of thyme, leaves picked
500g chestnut mushrooms, sliced
3 tbsp dry or medium sherry
75g cooked chestnuts, roughly chopped
a small bunch of flatleaf parsley, finely chopped
100g manchego or Parmesan cheese
Heat the oven to 220C/fan 200C/gas 7.
Line a baking tray with baking paper.
Spread the potatoes over the lined tray alongwith the smashed garlic, olive oil and thyme. Season and toss, then roast for 15-20 minutes or until the potatoes are softened but not cooked through.
Add the mushrooms, sliced garlic and sherry to the potatoes and toss again. Cook for another 20-25 minutes or until the mushrooms and potatoes are cooked. Remove from the oven and add the chestnuts and parsley. Mix well and check the seasoning.
Shave the cheese over the top to serve.
(Original recipe by Claire Thompson in Olive Magazine, October 2020.)
An easy pasta dish from Persiana Everyday by Sabrina Ghayour. Ready in 10 minutes and perfect for midweek.
Wine Suggestion: A crisp and fresh Sartarelli Verdicchio dei Castelli di Jesi Classico which lifts the dish and adds an extra roundness and depth. Easy white peach flavours but with that classic green almond twist at the end that bring both wine and food together.
Penne with spicy tomato & mascarpone sauce – serves 2
200g penne pasta
2 tbsp olive oil
4 big garlic cloves, thinly sliced
2 tbsp tomato purée
150g mascarpone cheese
1 tsp pul biber chilli flakes
2 handfuls of Greek basil – we used some regular basil
Cook the pasta in plenty of salty water according to the timings on the pack.
Meanwhile, warm a frying pan over a medium heat, and add the olive oil. Add the garlic and cook gently until soft and translucent.
Add the tomato purée, mascarpone and most of the chilli flakes, then stir until you have a smooth sauce.
When the pasta is cooked, scoop it out with a slotted spoon and straight into the frying pan with the sauce. Season well with plenty of salt and black pepper. You might need to add a bit more pasta water to loosen to a creamy sauce.
Serve in warm bowls with a sprinkle of pul biber and the basil leaves.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster*, 2022.)
Typing this recipe to the sound of lashing rain and howling wind but better weather is coming and you might be inspired to barbecue a cabbage. You will be very glad you did.
Barbecued cabbage with chilli and garlic butter – serves 2 as a side
1 pointed/hispi cabbage, cut into 4 wedges
2 tbsp olive oil
FOR THE DRESSING:
1 long shallot, peeled and finely chopped
1 red chilli, halved, desseded and finely sliced
3 cloves of garlic, peeled and crushed
50g butter
½ tsp flaky sea salt
a small bunch of dill, fronds roughly chopped
Brush the cut surfaces of the cabbage wedges with the olive oil, then set them cut-side down on a very hot barbecue to char for about 4 minutes. Turn to char the other cut surface for 4 minutes, then set the wedges on the rounded sides for a final 4 minutes. Remove to a platter and sprinkle with flaky sea salt.
Meanwhile, combine the shallots, chilli and garlic with the butter and put over a low heat to melt the butter and lightly cook the vegetables. Cook for about 12-14 minutes or until the shallots are soft and translucent. Remove from the heat and mix in the salt and chopped dill. Pour the butter dressing over the warm cabbage and serve.
(Original recipe from Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)
Such a tasty side dish! We served with a roast chicken but it will go with pretty much anything.
Potatoes with chimichurri – serves 6 as a side dish
800g waxy potatoes
600g sweet potatoes
5g oregano leaves, roughly chopped
5g parsley, roughly chopped
4 garlic cloves, peeled and crushed
5 tbsp olive oil, plus extra for greasing the pan
250ml chicken stock or vegetable stock
FOR THE CHIMICHURRI:
10g parsley, finely chopped
5g oregano leaves, finely chopped
1 garlic clove, peeled and finely chopped
1 mild red chilli, finely chopped (seeds in or out as you wish)
2 tbsp red wine vinegar
4 tbsp olive oil
Heat the oven to 180C fan.
Peel the potaotes, then slice the waxy sort using a mandolin. Use a sharp knife to slice the sweet potatoes finely – they should be slightly thicker than the regular potatoes.
Put both sorts of potatoes into a large bowl and add the garlic, herbs, 3 tbsp of the oil, 1½ tsp salt and plenty of black pepper. Toss gently with your hands to combine but make sure you don’t break the potatoes.
Lightly grease a large ovenproof cast-iron frying pan or a round baking dish – about 23cm in diameter. Start at the edge and arrange the potatoes in overlapping circles until you reach the middle. Pour the stock over the top. Lightly grease a piece of foil and cover the dish tightly with it. Bake in the oven for 35 minutes.
Remove the pan from the oven and turn the heat up to 220C. Remove the foil from the pan and drizzle over the last 2 tbsp of olive oil. Return to the oven for 20 minutes, or until nicely browned. Remove from the oven and leave to cool slightly, for about 15 minutes.
Meanwhile, make the chimichurri sauce. Put all of the ingredients into a bowl with ¼ tsp of salt and plenty of black pepper. Mix well to combine.
When you’re ready to serve, spoon the chimichurri over the top of the potatoes.
(Original recipe from Ottolenghi Test Kitchen: Extra Good Things by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)
You can prep this salad in advance and serve warm or at room temperature. Jam-packed with flavour and a great side dish for a barbecue or roast meat.
Roasted pepper salad with cucumber and herbs – serves 4 as a side dish
4 green peppers (600g), cut into 4cm pieces
2 red peppers (300g), cut into 4cm pieces
4 vine tomatoes (400g), quartered
2 small red onions (200g), roughly cut into 3cm pieces
1 green chilli, stem removed and left whole
6 large cloves of garlic, peeled
6 tbsp olive oil
1½ tbsp lemon juice
10g parsley, roughly chopped
10g coriander, roughly chopped
1 cucumber, peeled, deseeded and cut into 1cm cubes
¾ tsp Urfa chilli flakes
Heat the oven to 230C fan.
Put the peppers, tomatoes, red onion, chilli and garlic into a large bowl. Add 4 tbsp olive oil, ¾ tsp of salt and plenty of black pepper. Toss well to combine.
Line to large baking sheets with baking parchment. Spread the vegetables out over the trays and roast for about 30 minutes, stirring once or twice, until softened and charred.
When cool enough to handle, roughly chop the vegetables and transfer to a bowl with the lemon juice, herbs and ½ tsp salt and plenty of black pepper.
In a separate bowl, toss the cucumber with 2 tbsp of oil, ¼ tsp of salt and plenty of black pepper.
Spread the roasted pepper mixture out over a platter. Spoon over the cucumber and sprinkle with the chilli.
(Original recipe from Ottolenghi Test Kitchen: Shelf Love, Ebury Press, 2021.)
Our favourite vegetarian cookbook at the moment is East by Meera Sodha. This is an Indian main course dish but it’s like a soup and works well as both a mid-week dinner, and in a flask for lunch the next day. Also vegan and gluten-free if this is useful information for you. Serve with crusty bread.
Black-eyed bean and chickpea usal – serves 4
4 tbsp rapeseed oil
2 red onions, chopped
2 long green chillies, very finely chopped
4 cloves of garlic, crushed
2 large vine tomatoes, chopped
1¾ tsp salt
1 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
1 x 400g tin of black-eyed beans, drained
250g frozen peas, defrosted
1 x 400g tin of chickpeas, drained
200g mangetout
1 tbsp lemon juice
a handful of coriander leaves, finely chopped
Heat the oil in a saucepan over a high heat. Add the onion and chillies and cook for about 10 minutes, then add the garlic and cook for a minute more.
Add the tomatoes and cook for about 5 minutes or until they have broken down, then add the salt and spices and stiry-fry for another minute.
Stir in the black-eyed beans, peas, chickpeas and mangetout and continue cooking for 5 minutes.
Add the lemon juice and coriander, then taste and season with more salt if needed.
(Original recipe from East by Meera Sodha, Penguin, 2019.)
Gill Meller is a master of salads (among other things) and this one is no exception. We’ll also definitely be barbecuing more lettuce after trying this.
Barbecued little gems with cucumber, white beans and tahini – serves 8 as a side
3 tbsp extra virgin olive oil
2 garlic cloves, peeled and grated
1 x 400g tin of butter beans, drained
juice and zest of 1 lemon
2 tbsp tahini
4 tbsp natural yoghurt
2 tbsp chopped flat-leaf parsley leaves
4 little gem lettuces, halved, washed and patted dry
1 medium or 2 small cucumbers, halved lengthways and cut into 1.5 cm slices
a small bunch of chives, finely chopped and a few left whole to garnish
Light your barbecue.
Heat 1 tbsp of the olive oil in a medium frying pan over a medium-high heat, then add the garlic and fry for about 30 seconds, then add the white beans and lemon zest. Stir to combine and cook for another minute or two to warm through the beans. Stir in the tahini, yoghurt, lemon juice and parsley, and 2 tbsp of water. Cook for another minute or two, until a spoonable consistency. Add a bit more water if it’s too thick, then remove from the heat.
Season the little gems with salt and pepper and drizzle with 1 tbsp of oil. Place over the hot barbecue with the cut sides down and grill for 5-10 minutes on each side – they should be softened, and starting to caramelize and char. Place on a platter when done.
Warm the bean and tahini dressing through and stir well, then spoon it over the lettuce. Scatter over the cucumber, sprinkle with chives, then drizzle with the rest of the oil and season everything with salt and pepper. Serve.
(Original recipe from Gather by Gill Meller, Quadrille Publishing, 2017.)
Inspired by a gift of some runner beans from a friend’s allotment, plus we just had to buy the fresh peaches we stare at everytime we walk past the veg shop. Once cooked it looks less vibrant than the flavours suggest – an excellent way to cook both the beans and peaches and a great combo. Delicious with some barbecued pork chops.
Barbecued peaches and runner beans – serves 4
400g runner beans, peel both sides with a vegetable peeler to remove the stringy bits, then trim both ends and halve widthways at an angle
3 tbsp olive oil
2 ripe but firm peaches, cut into ½ cm thick slices
5g mint leaves, roughly torn
¾ tbsp lemon juice
80g creamy goat’s cheese, we used marinated St Tola, broken into 4cm pieces
20g ready-roasted and salted almonds, roughly chopped
¾ tbsp runny honey
Toss the beans with 2 tbsp of the olive oil and ½ tsp of flaky salt. Cook the beans on a hot barbecue (ideally on a griddle pan so you don’t lose any through the bars) for 3-4 minutes on each side or until you get good grill marks and they are almost cooked through. Transfer to a bowl and cover with a plate. You can leave them now for 5 to 10 minutes, depending on how soft you like them, they will be more crunch at the shorter time but we like them soft.
Drizzle 1 tbsp of oil over the peach slices and toss to coat. Grill for 1-2 minutes on each side, until you get nice grill marks.
Toss the beans and peaches together in the bowl with the mint, then transfer to a serving dish. Sprinkle over the lemon juice and some flaky salt and black pepper. Scatter over the the goat’s cheese and almonds and finish with a drizzle of honey.
(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)
Fresh and summery and an opportunity to eat more peaches. There was a burrata shortage the day we made this and so we had to substitute mozzarella.
Mozzarella, tomato & peach salad – serves 4
400g large ripe tomatoes, ideally heirloom and/or beefsteak
400g ripe peaches or nectarines
extra virgin olive oil
a splash of white wine vinegar
1 tsp dried oregano, plus extra to serve
1 large ball of burrata (or buffalo mozzarella)
a small handfull of pine nuts, toasted
Slice the tomatoes into rounds, removing the cores.
Stone and slice the peaches into wedges. Put the tomatoes and peaches into a mixing bowl with the some olive oil, white wine vinegar and the dried oregano and toss to coat. Season with salt to taste.
Arrange the tomatoes and peaches on a platter and put the burrata in the middle. Drizzle with more olive oil and sprinkle with a little dried oregano. Season with flaky sea salt and black pepper. Scatter over the toasted pine nuts and serve.
(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)
We spotted this salad idea in the Guardian so ate it outside with a barbecue … perfect!
Green salad with carrots and pistachios – serves 4
4 carrots, grated
1 tsp Dijon mustard
20g sultanas
5 tsp white wine vinegar
60ml olive oil
1 small clove of garlic, crushed
100g plain yoghurt
½ tsp caster sugar
10g mint leaves, finely chopped
20g parsley leaves, finely chopped
1 baby gem lettuce, leaves separated and halved lengthways
1 white chicory, leaves separated and halved lengthways
1 butterhead lettuce, leaves separated and large ones halved lengthways
30g pistachios, toasted and lightly crushed
Mix the grated carrots with the mustard, sultanas, 4 tsp of white wine vinegar, 1 tbsp of olive oil and ½ tsp of salt in a small bowl, then leave to marinate for at least 30 minutes.
Meanwhile, make the dressing in a large bowl by mixing 1 tsp white wine vinegar with 3 tbsp of the olive oil, the garlic, yoghurt, sugar, ¼ tsp of salt and plenty of black pepper.
Combine the chopped mint and parsley in a bowl.
Put the salad leaves and half the chopped herbs into the bowl with the dressing, then toss gently to coat.
Arrange the leaves on a shallot serving platter or bowl and scatter the marinated carrot on top. Serve with the rest of herbs and the pistachios sprinkled over.
(Original recipe by Yotam Ottolenghi in the Guardian.)
Sometimes it’s nice to cook the sides on the barbecue too. These skewers are tasty and could even be a main course with some salad.
Barbecue halloumi, potato and jalapeños with sour cream – serves 4
1 x 225g packet of halloumi cheese, cut into 3cm pieces
500g baby new potatoes, boiled until tender
2 jalapeño chillies (or other green chillies), cut into pieces and seeds discarded
1 large red onion, cut into pieces
3 tbsp olive oil, plus more to serve
1 tsp paprika
1 lemon, quartered
150g sour cream
chilli flakes, to serve
Put the halloumi, cooked potatoes, jalapeños and onion into a large bowl. Add the olive oil, paprika and juice from 2 of the lemon quarters. Season with salt and member and toss gently with your hands.
Thread everything onto metal skewers and cook on the barbecue for 5-10 minute, turning, until golden and lightly charred.
Grill the extra lemon quarters on the barbecue while the skewers are cooking.
Season the sour cream with a good pinch of salt.
Transfer the skewers to a platter and drizzle with the sour cream. Trickle over some olive oil and the juice from the barbecued lemons, then sprinkle with a few chilli flakes.
(Original recipe from Camper Van Cooking by Claire Thompson, Quadrille, 2021.)
Jono picked this Iranian dish for his Father’s Day breakfast. It’s delicious! Serve with naan bread, tortillas or toast.
Broad beans with garlic, dill & eggs – serves 4
olive oil
1 bulb of garlic, cloves bashed and thinly sliced
1kg podded frozen broad beans, skins removed (blanch for a couple of minutes and the skins will pop off easily)
3 tsp turmeric
generous tsp crushed sea salt
freshly ground black pepper
60g dill, stalks and leaves finely chopped
25g butter
4 large free-range eggs
Heat a large deep frying pan over a low-medium heat, add a generous drizzle of olive oil and sweat the garlic until it softens. Add the broad beans and increase the heat to medium, then add the turmeric, sea salt and some black pepper and stir well. After 5 minutes, mix in the chopped dill and cook for another 8 minutes.
Add the butter to the pan and let it melt into the beans. Crack the eggs on to the surface of the beans and allow to cook using the heat from the beans – about 15 minutes. The beans will be a dull green by the end of the cooking time. Serve with your bread of choice.
(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)
Look at the colour of these! A perfect starter or snack before the spring veg disappears.
Broad bean crostini with asparagus & dill – serves 4
160g broad beans
4 tbsp extra virgin olive oil
50g feta cheese, crumbled
1 tsp honey
juice of half a lemon
a large handful of dill fronds
4 slices of sourdough
1 clove of garlic, halved
4 blanched asparagus spears
Bring a large pot of salted water to the boil and cook the broad beans for 5-6 minutes or until tender. Drain and tip them into a bowl of ice-cold water, then pop the beans out of their pods and transfer to a food processor.
Add the olive oil, feta, honey, lemon juice and dill to the food processor, then season with black pepper and whizz to a purée.
Meanwhile, brush the bread with some olive oil and toast or griddle until golden, then rub with the cut side of the garlic clove.
Finely chop the asparagus spears and toss with a little olive oil and lemon juice.
Spread the broad bean purée over the toast and top with the asparagus and some extra dill.
We were lucky to be gifted some top quality Persian saffron by our friend Miriam and therefore couldn’t go past this recipe, and with asparagus still available we couldn’t resist doing this despite it edging into summer.
Wine Suggestion: As this is quite rich, but also has the fresh vegetables, it lends itself to a deftly handled new world Chardonnay. Au Bon Climat is our go to choice and their Wild Boy is a perfect expression with a good blend of butter, ripe fruits and a flinty, salty core.
Saffron risotto with spring veg – serves 4
1.2 litres vegetable stock (we use Marigold Swiss Bouillon)
½ tsp saffron threads
1 tbsp rapeseed oil
a knob of butter
1 onion, finely chopped
350g risotto rice
150ml dry white wine
50g freshly grated Parmesan, plus extra to serves
FOR THE VEGETABLES
175g frozen broad beans, blanched and popped out of their skins
1 tbsp rapeseed oil
a knob of butter
2 small leeks, thinly sliced
2 garlic cloves, thinly sliced
4 tbsp dry white wine
1 bunch of fine asparagus, trimmed and cut into 2.5cm pieces
100g frozen peas
1 tbsp chopped flat-leaf parsley
1 tbsp chopped chives
juice of ½ lemon
Bring the stock to a gentle simmer in a saucepan.
Heat a sauté pan over a medium-high heat. Add the saffron and heat for a minute, shaking the pan, until the threads are dry and fragrant.
Add the oil and butter to the saffron, then tip in the onion and add plenty of seasoning. Sauté for 5 minutes, until softened but not coloured. Stir the rice into the onion and cook for 1 minute to coat the grains in the oil, then pour in the wine and bubble for a minute, stirring.
Add a ladle of stock to the rice pan and stir until completely absorbed. Keep adding a ladle of stock at a time, stirring until absorbed before adding another.
After 10 minutes, and at the same time, start cooking the veg. Heat a large non-stick frying pan over a medium heat. Add the oil and butter, then add the leeks and garlic. Season with salt and sauté for 4-5 minutes, until tender. Pour in the wine and allow to bubble down.
Add the asparagus and a splash of the stock from the risotto and simmer for a couple of minutes, until bright green and tender but still crisp. Add the broad beans and peas and cook for another 2 minutes. Remove from the heat and stir in the herbs and lemon juice; season to taste.
While this is happening, continue cooking the risotto, adding stock as necessary. After about 25 minutes the rice should be al dente. Remove from the heat, stir in the Parmesan and season to taste.
Divide the risotto between warm plates and spoon the veg into a well in the centre, then scatter over some more Parmesan and serve. We like a drizzle of best olive oil over the top too.
(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022).
We rarely make a proper starter but we do like nibbles that you can eat in your hand with a drink. These pastries are inspired by Sabrina Ghayour and are particularly tasty.
Wine Suggestion: At this time of year we look out for savoury and dry whites, and from Crete we chose an Assyrtiko from Nikos Karavitakis. His Nomas cuvee is crisp, dry, appley citrus with a stony salinity and savoury finish; just perfect for a salty, savoury, herby pastry like this. Sunshine on a plate, and in a glass.
Za’atar, tomato, olive & feta pastries – makes 9
1 x 320g ready-rolled puff pastry sheet
150g sunblush tomatoes in oil, drained and patted dry with kitchen paper, then roughly chopped
200g feta cheese, crumbled
75g pitted Kalamata olives, roughly chopped
2 tbsp za’atar
Heat the oven to 200C/Gas 6.
Line a large baking tray with baking paper.
Cut the pastry into 3 vertically and then horizontally to give 9 rectangles.
Mix the tomatoes, feta, olives and za’atar together in a mixing bowl and season generously with black pepper.
Divide the mixture between each pastry rectangle. Put spoonfuls in the centre and pat with your fingers to flatten it down.
Take 2 corners of the pastry and twist them together like a sweet wrapper. Repeat with the 2 remaining corners, leaving the filling exposed in the middle. Repeat with each piece of pastry.
Put the pastries onto the lined baking tray and bake for 25 minutes, or until golden brown.
Remove from the oven and cool slightly, they are best served warm.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)
When asparagus arrives we have it with everything and if there’s nothing else with buttery mash.
Wine Suggestion: We know asparagus can clash with many wine grapes, but we enjoyed this with a glass of the Rustenberg Chardonnay, because it just goes so well with the buttery mash.
Asparagus & mash – serves 2
850g potatoes, a good variety for mashing, peeled and cut into even-sized pieces
300ml full cream milk
1 lemon, juiced, plus 1tsp grated zest
lots of butter
250g asparagus
Cook the potatoes in boiling salty water for about 20 minutes or until tender, then drain.
Warm the milk in a small saucepan, then set aside.
Put the potatoes into a food mixer with a flat paddle beater. Slowly beat the potatoes, adding the warm milk and lemon juice, until you have a smooth mash, then beat in plenty of butter.
Brush the asparagus with olive oil, then cook for 3-4 minutes on a griddle pan, turning to colour on all sides.
Taste the mash and season with white pepper and salt if needed. Divide the mash between two plates, top with the asparagus and scatter over the lemon zest.
(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021.)
Our first time making these delicious Polish dumplings, and we’ll be making them again as the recipe is easy (if lengthy), makes loads, and they cook from frozen if you don’t eat them straight away. It helps if you can get a bit of a production line going… so involve others if they’re around.
Wine Suggestion: Dry Chenin Blanc, like Domaine des Aubuisières Vouvray “le Marigny”. A dry cuvée that sees a bit of oak and aging on the fine lees giving it extra texture and allowing the minerality to emerge from the precise fuit. The texture in this contrasts with the silkiness of the Pierogi and plays with the sour cream and lemon zest in a good way.
Pierogi – serves 8 to 10
FOR THE DOUGH:
2 large eggs
400g soured cream
350g plain flour, plus extra for dusting
½ tsp baking powder
FOR THE FILLING:
250g white cabbage, about a quarter of a whole one, coarsely grated
2 tbsp white wine vinegar
500g Maris Piper potatoes, peeled and roughly chopped
2 tsp caraway seeds
2 onions,
unsalted butter
120g mature Cheddar cheese
white pepper
TO SERVE:
30g chives
1 lemon, zested and juiced
Make the dough first by beating the eggs with 150g of the soured cream. Sift in the flour, baking powder and ½ tsp of sea salt, then mix until the dough comes together. Knead on a floured surface until smooth, then wrap in clingfilm and put into the fridge.
Put the cabbage into a bowl and add the vinegar and a pinch of salt. Rub and mix with your hands, then set aside to lightly pickle.
Put the potatoes into a pan of boiling salted water and cook for 10-12 minutes or until they are tender. Drain then return to the pot to steam dry.
Toast the caraway seeds in a large dry frying pan for a few minutes, then add the onions with a good glug of olive oil. Cook for 5 to 8 minutes or until soft and golden. Add the pickled cabbage with a knob of butter and cook for another 5 minutes. Mash the potatoes, then add to the cabbage and onions. Add the cheese and some white pepper. Mix well, then taste and add plenty of seasoning. Set aside to cool.
Meanwhile, finely chop the chives and mix in a bowl with the rest of the soured cream, lemon zest and juice. Season, then tip onto a large serving platter and chill in the fridge.
Tip the dough out onto a floured surface and cut in half. Take the first half and roll out to 2mm thick, dusting with flour as you go. Cut as many circles as you can with a 9cm cutter and repeat with the second piece of dough.
Divide the filling into heaped teaspoons on a tray and roll into small marble-sized balls. Place a pastry circle into the palm of your hand, put a ball in the middle, then gently fold in half, piching all the way around, then place on a floured surface.
When you have made all the pierogi, take a floured fork and use it to crimp closed the edges.
Cook a few of the pierogi at a time in a large pot of boiling salted water for about 4 minutes. Carefully scoop them out and itno a large non-stick pan with a knob of foaming butter and fry until golden on one side only. Serve the hot pierogi on top of the chilled sauce.
(Original recipe from Jamie’s Comfort Food by Jamie Oliver, Michael Joseph, 2014.)
This is a cheat recipe using a packet of shop-bought stuffed pasta. It makes a delicious lunch!
Lazy mantí – serves 2
300g pack of shop-bought stuffed pasta
50g butter
1 tsp pul biber chilli flakes
150g natural yoghurt
1 scant tsp dried mint
Cook the pasta in lots of salty boiling water according to the timings on the pack, then drain into a sieve.
Return the pasta pan to the heat and add the butter. When the butter has melted, stir in the pul biber, then remove from the heat.
Season the yoghurt with salt and pepper and loosen with a little water – you’re looking for double cream consistency.
Divide the pasta between warm bowls and pour over the yoghurt, then drizzle over the pul biber butter, sprinkle with dried mint and season generously with black pepper.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)
A easy peasy curry for weeknights. Serve with steamed basmati.
Black pepper paneer and cashew curry – serves 4
2 tbsp sunflower oil
2 x 225g packs of paneer, cut into 3cm cubes
2 tbsp finely grated ginger
2 tbsp finely grated garlic
1 tbsp freshly ground black pepper
3 tbsp madras curry paste (we use Patak’s)
1 x 400ml tin coconut milk
1 x 400g tin cherry tomatoes
4 tbsp cashew butter (if you don’t have this you can whizz cashews a food processor to make it)
1 lime, juiced
coriander leaves, to serve
Heat the oil in a large frying pan over a medium-high heat and cook the paneer for 5-6 minutes, until golden on all sides.
Turn the heat down ot medium-low and add the garlic, ginger and black pepper, then cook for 1 minutes before adding the curry paste and cooking for another minute.
Add the coconut milk, tomatoes and cashew butter, then season and simmer for 20 minutes until thickened. Season again add the lime juice.
Scatter coriander leaves over and serve with steamed rice.
(Original recipe by Adam Bush in Olive Magazine, March 2022.)
Jono & Jules do food & wine 