Recipes

Sweet marinated herrings with beetroot

By Andy McLeish, January 4, 2014

Serves: 4
Preparation: 1 hour 20 minutes plus 48 hours marinating

INGREDIENTS
For the sweet cured herring:
12 herring fillets
500ml water
200g sugar
100ml white wine vinegar
20 peppercorns
8 bay leaves
2 red onions, finely sliced
200g leek, sliced
To serve:
3 large beetroots, uncooked
3 celery sticks, peeled
1 shallot, ch++opped
100g fresh horseradish
Salt
Olive oil

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Leek and hazelnut salad

By Sybil Kapoor, January 3, 2014

Hazelnut oil is not easy to find, so you can use walnut oil instead. Add some soft goat’s cheese and hazelnut bread and you will have a lovely winter lunch.

Serves: 6
Preparation: 10 minutes
Cooking: 15 minutes

INGREDIENTS
55g/2oz hazelnuts
450g/1lb baby leeks
2 tbsp cider vinegar
6 tbsp hazelnut oil (or walnut)
Salt and freshly ground black pepper
4 heads red chicory, separated

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New year, new menu, new you

January 2, 2014

Sybil Kapoor's chicory, leek and hazelnut salad

Hazelnut oil is not easy to find, so you can use walnut oil instead. Add some soft goat’s cheese and hazelnut bread and you will have a lovely winter lunch.

Serves: 6
Preparation: 10 minutes
Cooking: 15 minutes

INGREDIENTS

55g/2oz hazelnuts
450g/1lb baby leeks
2 tbsp cider vinegar
6 tbsp hazelnut oil (or walnut)

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Mini Mont Blanc chestnut meringues

By Fabienne Viner-Luzzato, December 27, 2013

Mont Blanc is an indulgent dessert that reminds me of childhood trips with my sisters to see the extravagant windows at Galeries Lafayette over the festive season. Afterwards we would always stop at a patisserie for a Mont Blanc each. Those cakes were five times the size of the mini versions here, which makes me slightly less guilty.

Serves 6
Preparation: 45 minutes
Cooking: 120 minutes

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Aromatic, sticky spicy duck salad

By Lisa Roukin, December 20, 2013

The “dipping” hoisin sauce makes this dish a tasty favourite. Serve with rice or noodles

Serves: 4-6
Preparation: 20 minutes
Cooking: 1 hour 52 minutes

INGREDIENTS
1 duck, roughly 2kg in weight
Chinese 5 spice
Sea salt
1 onion, quartered
1 ½ tbsp sesame oil
1 large cucumber, peeled and seeded then julienned
7 tbsp hoisin sauce, approximately
Toasted sesame seeds

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Caramelised clementines with chocolate

By Fabienne Viner-Luzzato, December 12, 2013

This fruit salad uses one of the star fruits of winter — the clementine. With a sweet caramel sauce and some dark chocolate, it makes an easy and beautiful dessert to serve after a hearty winter meal.
Serves: 6
Preparation: 15 minutes
Cooking: 10-15 minutes

INGREDIENTS
12 seedless clementines
6 tbsp honey or golden syrup
125g caster sugar
150g dark chocolate, 70%

METHOD

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Pear and ginger compote

By Victoria Prever, December 12, 2013

This is the perfect season to eat and preserve pears, especially in the UK where we have so many tasty varieties. A friend gave me 2 large boxes of wonderful firm green pears from her garden. Some we ate, some we used for pear and lemon jam, and the rest we used for this great compote.

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Gluten free chocolate and pecan spiral

By Lisa Roukin, December 5, 2013

Serves: 6-8
Preparation: 20 minutes, plus rising 60 minutes
Cooking: 25-30 minutes

INGREDIENTS
7g fast acting dried yeast
55g golden caster sugar
200g gram flour
200g gluten-free bread flour, plus more for kneading
½ tsp salt
55g salted butter
1 large egg, beaten
120ml milk, lukewarm

For the filling:
60g plain dark chocolate, finely chopped or grated

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Three interesting finger sandwich fillings

By Lisa Roukin, December 5, 2013

Liven up your sandwich fillings. Each recipe makes 15 finger sandwiches, cut from 5 larger sandwiches — crusts removed and cut into thirds.

Asian Tuna
Preparation: 5 minutes, plus marinating

INGREDIENTS
2 cans tuna, in sunflower oil (drained)
Half a cucumber seeded, peeled and finely chopped
1 carrot, peeled and grated
1 tsp lemon juice
5 tsp light soy sauce

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White chocolate berry blondies

By Lisa Roukin, December 5, 2013

Serves: 6-8
Preparation: 20 minutes, plus rising 60 minutes
Cooking: 25-30 minutes

INGREDIENTS
7g fast acting dried yeast
55g golden caster sugar
200g gram flour
200g gluten-free bread flour, plus more for kneading
½ tsp salt
55g salted butter
1 large egg, beaten
120ml milk, lukewarm

For the filling:
60g plain dark chocolate, finely chopped or grated

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