Chicory, walnut and gorgonzola lasagne recipe, plus more food styling for Guardian Cook

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It’s been a really busy start to the year, writing and food styling while also trying to think of ways to promote A Lot On Her Plate the cookbook, which is coming out in April, now just around the corner! Watch this space for information on up and coming supper clubs and events to coincide with the launch, I am VERY excited. Don’t forget you can pre-order your copy here on amazon already. Also, I’m doing a spring supper above Jamie Oliver’s Fifteen in London. All the proceeds from the night go to the fab Jamie Oliver Food Foundation which helps young people from tough backgrounds get into professional cooking. I’m going to cook smoked trout with griddled cucumber and borage flowers, my homestyle porchetta and lemon meringue possets – all recipes from the book! You can book tickets here.

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One of my biggest working highlights so far this year was doing another food styling shoot for the fantastic Guardian Cook supplement. I styled four of its Ten of the Best features, covering offal, blue cheese, barley and pomegranate, cooking some gorgeous recipes for the features and also for the cover of the supplement. The photographer I was working with was the talented Kim Lightbody (all pictures in this post were taken by Kim), whose natural style and use of daylight worked really well with my own approach – I like to keep things as real as possible!

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I was really pleased with the way the images turned out, and, along with Jenny Brown who was assisting me, really enjoyed getting stuck into the dishes after Kim had captured them so beautifully. Standouts included Martyn Moody’s pomegranate posset; Florence Knight’s barley ice cream with roasted grapes; Tom Parker Bowls’ ox cheek pie and Damin Clisby’s purple sprouting brocolli, stichleton and caper bruschetta.

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I was also so pleased that a couple of my own brand new recipes got to feature – the first time for my recipes in a national newspaper supplement! It was such a buzz to see them in print – I did one for tongue and sauce gribiche, one for lamb shanks with preserved lemon and barley, and this recipe for my delicious chicory, walnut and gorgonzola lasagne. It’s adapted from the radicchio lasagne in the book, and makes the most of the meatiness of chicory, which is so good once caramelised with butter and thyme and then cloaked in a creamy gorgonzola bechamel. I was so chuffed when it got a shout out in Ed Smith’s brilliant Supplemental blog on Rocket and Squash.

Chicory, walnut and gorgonzola lasagne

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Serves 4-6
40g unsalted butter, plus 1 tbsp extra for cooking the chicory
40g plain flour
600ml milk
Nutmeg, for grating
Salt and black pepper
200g gorgonzola, cubed
Extra virgin olive oil
4 heads of chicory (a mixture of white and red works well), hard white cores removed, cut into eight segments lengthways
2 sprigs of thyme, leaves picked
1 tbsp lemon juice
A handful of flat-leaf parsley leaves, finely chopped
80g walnuts, roughly chopped
9 sheets of lasagne egg pasta
150g mozzarella, sliced
20g parmesan, grated

1 Preheat the oven to 180C/350F/gas mark 4. Grease a baking tin.

2 Melt the butter in a nonstick saucepan over a medium heat, then add the flour and cook, stirring, for a minute or so, until the roux is starting to bubble. Turn the heat down and add the milk, a little at a time, stirring constantly, whisking out any lumps. Once you have a smooth sauce, cook it for about 10 more minutes, whisking constantly while it thickens.

3 Add a good grating of nutmeg to the sauce and a generous grind of black pepper, then add the gorgonzola. Melt it over the heat for a couple of minutes, whisking until you have a smooth, creamy bechamel. Season with salt to taste.

4 Heat 1 tbsp of the butter and the olive oil in a heavy-based frying pan and add most of the thyme leaves, the chicory segments, cut‑side down – depending on the size of your pan, you may need to work in batches. Cook for a few minutes, until the underside of the chicory is starting to caramelise, and then flip them over. Grind over some black pepper, add the lemon juice and parsley, and cook for a further five minutes, until glossy and caramelised on each side.

5 Lay some of the chicory on the base of the greased baking tin, packing it quite tightly, and scatter over some of the walnuts, then top with some of the gorgonzola bechamel. Lie three of the pasta sheets on top and repeat the process with the remaining ingredients for two more layers. Top the last layer of pasta with mozzarella and parmesan and the remaining thyme leaves.

6 Bake in the oven for 30–40 minutes until golden on top and the bechamel is bubbling up the sides of the tin. Allow it to rest for about 10 minutes and then serve.

Chicken courgetti ‘ramen’ with soy-marinated dippy egg

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After the calorific onslaught of Christmas (I like gravy on my gravy), I always try to make a few healthy, lighter choices when I can in January. To kick-start this I’ll try and cook up a batch of really good chicken stock that I can dip into for fast, warming and nutritious low-cal soups as-and-when. The other day I was craving a chicken noodle soup, but was holed up in the house with no noodles, so I turned to the next best thing, courgetti (I use this julienne peeler which is really cheap) – and made a lovely soup with some poached chicken breast and soy-marinated dippy egg. It’s actually sort of cross between a pho and a ramen, but the dippy egg is so integral to ramen I thought I’d go with the ‘ramen’ tag. It got a lot of likes on instagram when I posted the pic, so I thought I’d share the method with you here.

For the dippy egg:
1 egg
150ml soy sauce or tamari

For the courgetti
1 small courgette, peeled into noodles
juice of 1/2 a lime

For the soup
1 cup of chicken stock
1 tsp fish sauce
1 tsp honey
thumb of fresh ginger, peeled
1 banana shallot, peeled and finely sliced
2 chestnut mushrooms, finely sliced
50g poached chicken meat, shredded
a couple of small, soft leaves of cavolo nero
black pepper
To garnish
1 birdseye chilli, finely chopped
1/2 lime, for squeezing
tbsp coriander, leaves picked
black sesame seeds

First, make your dippy egg by bringing a saucepan of water to the boil. Add the egg carefully, bring it back to the boil, then immediately reduce to a simmer and set the timer for 6 minutes. When 6 mins are up, remove the egg to a colander or sieve and pour cold water from the tap on it for 3 minutes, until cool. Once cooled, tap the egg all over on a hard surface to crack the shell, and peel carefully. Rinse under the tap to get rid of any tiny fragments of shell, then place in a jar or cup of the soy sauce. You might need to weigh it down with something so the egg is submerged – I used a lime. Leave this to soak for 40 minutes to an hour. While it’s soaking, toss the courgetti noodles in the lime juice and leave to sit.
Remove the egg from the soy marinate – it should be a light brown colour all over. Slice in half with a very sharp knife, being careful not to spill that lovely runny yolk.

Now to the soup. Pour your stock into a saucepan with the ginger, shallot, fish sauce, honey and 2 tbsp tap water. Turn on the heat and slowly bring it up to a gentle boil. Turn it down and simmer while you get the other ingredients ready. Put the lime-soaked courgetti noodles, sliced mushroom, cavolo nero, dippy egg and chicken into a deep soup bowl and grind over some black pepper. Pour over the hot chicken broth and garnish with some of the birdseye chilli (a couple of slices should suffice, depending on your tolerance), some lime, black sesame seeds and fresh coriander. Inhale and enjoy!

No-cook blackberry and chocolate cheesecake recipe

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Happy New Year! Here’s a delightful cheesecake recipe for you to say thanks for all your wonderful support in 2014, and to look forward to a tasty 2015 together. It’s almost time to dust-down your favourite healthy recipes and get cracking on that January help-me-feel-better-about-scoffing-twenty-seven-mince-and-drinking-everyday regime, but for one final foray into indulgence before you start to be all ‘New year, New you’, here’s a simple and sumptuous cheesecake recipe. I love it because it involves no-baking as such, but has a wonderful light and moussey texture which is just so moreish, with different layers of chocolate and blackberry which just go so nicely together. I created this for Cuisinart and these pics were food styled by me and taken by food photographer David Griffen. I hope you enjoy and let me know how you find the recipe.

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200g dark chocolate (70% or above)
175g dark chocolate digestives
75g melted unsalted butter
pinch of salt

400ml double cream
400ml cream cheese
100g caster sugar
150g blackberries, fresh or frozen, plus extra for garnish

Line a 20cm greased springform cake tin with baking parchment.

Melt your chocolate in a heat-proof bowl over a saucepan of boiling water, being sure that the bowl is not touching the water. While it’s melting, blitz your digestives in two batches in the mini- chopper, until they’re the consistency of fine breadcrumbs. In a bowl mix them with the melted butter and salt until well-coated. Pour them onto the base of the cake tin, and pack them in by smoothing them down with the back of a spoon. Refrigerate until you assemble the cheesecake.

When your chocolate has melted to a smooth consistency, remove it from the heat and allow to cool for a couple of minutes. Whip your cream until it’s just past soft peaks, and then slowly and carefully fold in the melted chocolate until it’s fully combined. Chill in the fridge.

Beat your cream cheese with the sugar and blackberries until it’s purple, thick and smooth. Now combine half of the blackberry mixture with the chocolate one, stirring until it’s fully incorporated.

Pour three quarters of the combined chocolate and blackberry mixture onto the biscuit base, and smooth down with the back of a spoon. On top of this, pour over the remaining purple blackberry mix and smooth. Top with the last bit of chocolate and blackberry and smooth. Chill and then garnish with coco powder and blackberries.

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Recipe: Turkish eggs with sumac and preserved lemon yoghurt

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One of the biggest things I love about the weekend is having the chance to cook a proper breakfast or brunch for me and my boyfriend. This is one of my go-to weekend brunch dishes. It’s such a lovely, satisfying way to start the weekend, especially if you’ve been guilty of overindulging on the Friday night and are in need of something filling and restorative to sort out those fluctuating blood sugar levels. It’s dead simple too, and works brilliantly as a brunch dish for when you have friends over – just up the quantities to feed however many you need. If you are doing it for friends, you can make-ahead the tomato and pepper base, and yoghurt, and simply finish it with the eggs when your pals arrive.

It might not be strictly authentic, but I’ve thrown some kale into the mix too, as it helps to bulk-out the sauce and we all know I don’t need much of an excuse to add kale to things. I love to use the smoky, mellow Urfa chilli flakes which are grown in Turkey, but you could replace with normal red chilli flakes if you can’t find them. Don’t fret if you don’t have any preserved lemons or sumac powder to add to the yoghurt, a straight forward garlic yoghurt flavoured with lemon juice will do as a good substitute.

olive oil
1 white onion, finely sliced
2 cloves garlic, crushed
1 red or green pepper, sliced
1 tin of cherry or chopped tomatoes
1/2 tsp smoked paprika
1 tsp urfa chilli flakes
a handful of kale leaves, stems and stalks removed and chopped
2 eggs
small bunch of fresh coriander, stems finely chopped, leaves kept whole

For the sumac yoghurt:

2 slices of preserved lemon, pith and flesh removed and finely chopped
6 tbsp natural yoghurt – I like the full fat greek stuff
1 heaped tsp sumac powder
pinch of salt
Olive oil

Add a splash of olive oil to a skillet or frying pan over a medium heat and sauté the onion and garlic with a pinch of salt for a few minutes, until aromatic and softened, but not browning. Add in the sliced pepper and coriander stems and cook for a further 2 minutes, then pour in the tin of tomatoes, a splash more olive oil, chilli and smoked paprika and cook down for 10 minutes, until thickened and sweet. 

While the tomato base is cooking, make your infused yoghurt. Simply stir the garlic, salt, sumac and preserved lemon through the yoghurt and drizzle over the olive oil.

Now, turn the heat down to low and create a two indents in the tomato base with the back of a spoon. Crack in two eggs, and cover with a lid or large plate and cook for a few minutes until the eggs are set, but still have soft yolks – three to four minutes.
Serve with the yoghurt and some toasted sourdough, scattered with the fresh coriander leaves.

Talking about restaurants on London Live

For the past few weeks, I’ve been getting up pretty early of a Thursday to go and chat about restaurants on London Live’s ‘Foodie Thursday’ early morning slot. This is my first foray into live telly, and I was pretty ruddy nervous the first time I did it, but the production team and presenters made me feel really welcome and I’ve really been enjoying the experience of gabbing away about all of the latest restaurant developments taking hold in the capital. It’s nice to get to wax lyrical about all of the exciting restaurants in London!

Going to the studios in Kensington was rather surreal at first, because the show is filmed at Northcliffe House – where the Daily Mail, Independent and Evening Standard have their offices. My dad used to work in that same building and I vividly remember going to visit him as a little kid on a trip to London and being bowled-over by the waterfalls, glass lifts and pools with Coy Carp. All those things are still there!

In the clip above I was talking about the new wave of Thai and ramen restaurants that have opened recently. I mentioned Som Saa, The Smoking Goat in Soho and Ipuddo.

I usually get two ‘hits’ per appearance, one at 7.40am, and one at 8.40am. If you’re an early bird, tune in on Thursday and let me know what you think!

*I got a few kind compliments on the red dress I was wearing – it’s Orla Kiely for those of you who asked.*

Recipe: winter squash, buttermilk and spice bundt cakes with boozy brandy squash icing

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To me, the abundance of pumpkins and squashes are one of the best things about this time of year. I never really cooked with them until I went to Vancouver and discovered them growing in every garden and trailing down every front porch from ‘fall’ onwards. It was my lovely friend Renee who first showed me how to carve out pumpkins and roast their seeds to a make a spicy, savoury snack.

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Because the flesh of these festive gourds is so darned sweet, they make a brilliant ingredient for baking, especially when paired with warm spices – as witnessed by that fall staple of the pumpkin pie in North America. I wanted to have my own go at baking with the sweet puree of a winter squash, which my local organic shop has in at the moment in all kinds of beautiful shapes and sizes.

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To make a base puree that I use for everything from soup and stews to baking, I use a Turban, Delicata or Kuri squash, cut them in half, remove the seeds (for roasting) rub them with a little olive oil and roast them, skin on in a 180 °C oven for about 40 minutes, until the flesh is really soft and yielding, and comes easily away from the skin. Then I just pop them in my blender and blitz to a creamy paste.

I wanted to try out my new silicone bundt moulds and some of the flours I had left over from a recent styling shoot, so by total accident these little sponges turned out to be gluten free – but they were very light, fluffy, and though I’m loathe to use the term: moist, just the thing for a perk-you-up with a hot cup of tea. The icing contains some of the sweet puree of the squash mixed with a dash of brandy, to warm your cockles as the weather draws in, and to make sure they’re not too virtuous. I hope you enjoy.

For the cakes:

30g walnuts
100g buckwheat
2 tbspn semolina flour
25g almond flour
Pinch of salt
1 tsp baking powder
1 tsp baking soda
2 tsp warm spice (ground cinnamon, nutmeg, ginger)
2 eggs
100ml buttermilk
250g squash puree
80g coconut oil
1/2 cup maple syrup

For the icing:
200g icing sugar
50g puree
1/2 zested orange
Juice of half an orange
Tbsp brandy or rum

Preheat the oven to 180 °C. Place your bundt molds on a flat baking tray. If you don’t have bundt molds you could use muffin tins to make little sponges, in which instance you should grease the mold (unless they’re silicone too). Grind the walnuts up into a coarse powder in a mini-chopper.

Sift the flours into a large bowl and add the almond and walnut flours, salt, spices and baking powder. Melt the coconut oil over a low heat and leave to cool slightly. In a separate bowl, lightly beat the eggs and mix with the buttermilk, squash puree, coconut oil and maple syrup until well combined. Put the dry ingredients into the bowl of your stand mixer, fitted with the paddle attachment and start to beat on a medium spead. Add in the wet ingredients and beat until you have a runny batter.

Pour the batter into the molds, being sure not to overfill, place in the oven and bake for 16 minutes, until puffed and golden. Remove from the oven and allow to cool in the molds for a few minutes before popping them out of their molds and cooling on a wire rack.

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To make the icing, beat the icing sugar with the orange juice until you have a smooth, runny icing, then add the puree, zest and alcohol. Drizzle the runny icing all over the cake and devour!

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A Lot On Her Plate Supper… in Paradise

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A few weeks ago I had the great pleasure of inviting some of my finest food-loving friends to a little supper at Paradise By Way of Kensal Green in West London. The idea was to introduce my cooking and some of the recipes from the forthcoming book (named after this blog) to my peers, in a fun and fabulous setting with plenty of drinks to wash it down. I had my 25th birthday at Paradise, and I know what a great venue it is – rather ahead of its time in terms of decor and outlook: channeling a sort of relaxed, eccentric decadence, but because it’s all the way over in West London it’s not somewhere I go often enough.

Lucky for me, the guys at the venue are an absolute joy to work with, and gave me a huge amount of autonomy in everything from styling the table, to what I was going to serve for dinner – making the whole experience enjoyable, rather than stressful. We decided to keep things intimate – with a sit-down meal for 25, starting off with Aperol Spritz (my all-time favourite drink), kale chips and Marmite Gougeres in the twinkling conservatory, before heading into the candlelit private dining room for the meal.

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In the dining room the table was laid with a grey tablecloth and decorated with flowers and succulents by my favourite florist Grace and Thorn, as well as some pineapples that I brought along because I love using them as table decorations. This wasn’t planned, I promise – but the room is painted a lovely turquoise blue, matching the vintage turquoise blue and gold dress I was wearing, and while coordinating with the decor wasn’t the first thing on my mind, I got lots of compliments on the outfit and on the styling – people loved those pineapples!

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When we were all sat down the wine started to flow and people got stuck into the bavette carpaccio and leeks vinaigrette – two of the dishes from the ‘starters’ section of the book. It was pretty surreal to look around me and see respected food folk like Felicity Cloake, Clive Watson, Rebecca Seal, Victoria Stewart, Alice Levine, Elly Curshen and Uyen Luu eating my food in a restaurant setting. It was such a fun night, and I was so happy and heartened by the supportive turnout, I soon forgot my nerves and got stuck into the plates with everyone else. David, the brilliant chef from Paradise translated my recipes absolutely faithfully and was kind enough to say that he thought my food was the sort of thing he’d serve in the restaurant. David you charmer!

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That day, while David had been grafting for the evening’s service, I’d been cooking up the dessert (huge thanks to Uyen Luu for allowing me to commandeer her brand new oven for perfect results): two huge cherry pies I brought along, balancing the overspilling, crumbly pastries on my lap in the car on the way. They went down very well indeed (the recipe will be in the book), and while some people left after the sweet course to make the last tube, some of us stayed on for more Aperol and to have a dance in the conservatory. I remember rapping to Jay-Z with Clem from Paradise and Antony Rettie, but that’s about the last thing I remember.

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Massive thanks so Shelley Martin-Light for making this thing happen and feasting with us on the night, despite being very close to giving birth. You are such an inspiration lady!

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If this is the kind of thing you’d like to come to, watch this space because hopefully there might be some more next year, to tie-in with the book’s release. We might even throw a copy of the book in with the ticket price…

The night’s menu:

Rosie Birkett Supper Club

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Food styling for Guardian Cook

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If you’re a follower of this blog, my Twitter or Instagram, you may have noticed that the old Cathcart/Birkett dream team was recently reunited for a shoot for the Guardian’s Cook supplement, which comes out each weekend as part of the Saturday Guardian, sharing some wonderful recipe ideas and relevant, original food content. You can read a couple of pieces I’ve written for the supplement here. Being a massive fan of Cook, which has been taken up a notch by hot-shot editor Mina Holland, (author of the wonderful Edible Atlas), and always includes gorgeous photography and styling, I was super excited to work on four of its 10 Best spreads, which included cover shots.

The 10 Best feature takes one ingredient and shares recipes that are brilliant because you’ve probably not made them before. Our ingredients were pepper, plums, sweet potato and ‘sauces’, and the recipes included things like dairy free, gluten free sweet potato donuts and one of my faves, walnut romesco sauce, from amazing cooks including Michel Roux Jr, Anna Jones and Anissa Helou.

During the shoot we were spoiled rotten with the food – I particularly loved Michel Roux Jr’s plum tarts, which while being fairly demanding (I needed to make a proper creme pat and stock syrup to poach the plums in) are worth every effort once you sink your teeth into them. They also look beautiful because the plums sort of melt into the creme pat, their skins scorching and shrinking, their flesh turning to sweet, unctuous pulp. Hurry up and make them while plums are still here! 

Hemsley and Hemsley’s beef Lok Lak was also delicious, and will certainly be gracing my table again, not least because it’s fabulously quick and satisfying.

You can find all these delicious recipes here:

I love working with Helen because her pictures are always beautiful, natural and evocative, and she always makes food I cook look its best. It’s amazing to see these pictures in print on the cover of a supplement I’ve been reading (and writing for) since it started. Here are some of the pics – I hope you like them. With thanks to Linda Berlin for her ace prop styling and Jenny Brown for her brilliant assistance during the shoot, check out her excellent blog Bake here.

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Porky pasta with green tomatoes, kale and preserved lemon

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I made my makeshift porchetta (pork belly infused with herbs and spices, wrapped around the loin and slow roasted) for friends the other night, and we had sufficient leftovers to warrant making a whole other meal out of it. That said, the porchetta on its own wasn’t quite enough for two, so I turned to my favourite pasta shape trofie: short little twists from Liguria, usually served with pesto Genovese – to bulk it out.

My mum sent me an email this weekend alerting me to her recipe for steak sauce involving green tomatoes – which I, like most people who grow their own, have a glut of right now. While you can ripen them up on your windowsill, when fried into the sofrito they provide a nice perky astringency, so I threw them into the mix along with some kale and preserved lemon. The result was a rather lovely pasta dish: rich and satisfying, yet fresh and fragrant: somehow perfect for late summer, when the nights are starting to get darker quicker, but there’s still some warmth in the air. I would really recommend cooking up if you ever find yourself with leftover roast pork, or even better, porchetta to hand. I think it would also work pretty well with rabbit and even chicken as the sauce is creamy enough to liven up lean meats. If you’re a veggie you could omit the meat altogether, it’s still a nice sauce on its own.

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Ingredients 

Extra virgin olive oil 
1 white onion, finely chopped
1 carrot, peeled and finely chopped 
1 bay leaf
2 sprigs rosemary, leaves removed
2 cloves of garlic, peeled and minced
2 slices of preserved lemon, flesh and pith removed and finely chopped
handful of green and red cherry tomatoes, larger ones halved
splash of white wine – the fruitier the better
2 tbsps double cream
red chilli flakes
150-200g leftover roast pork or porchetta, roughly chopped
2 large leaves curly or black kale, thick stems removed, washed and roughly chopped 
salt and freshly ground black pepper 
parmesan

Heat a tablespoon of olive oil in a heavy-bottomed frying pan or cast iron skillet over a medium heat. Add in the rosemary, bay, onion, and carrot and toss to coat. Season with salt and pepper and cook for about five minutes, until the veg are soft and fragrant, then add the garlic and preserved lemon and cook for a further minute. Add in the tomatoes and cook until they’ve softened – a further five minutes, then add the white wine to deglaze the pan, before adding the cream and a generous pinch of chilli flakes. Cook for three more minutes and then turn off the heat.

Now cook your pasta in plenty of boiling, salted water until al dente: 6-7 minutes. Drain, reserving the cooking water. 

Return the sauce skillet to the heat and add in two tablespoons of the cooking water, stirring, followed by the pork and kale. Cook, stirring to thoroughly incorporate all the ingredients, until the kale is tender and wilted and the pork is heated through. Stir in the drained trofie pasta, season to taste and grate over some fresh parmesan. Divide between plates and serve with extra parmesan.

Recipe: Swiss chard, pecorino and preserved lemon tart

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I was recently sent a box of produce from the organic supplier Wholegood, whose Instagram account I’ve been stalking thanks to all the pics of the banging produce that goes up on there – they have romanescos for god’s sake! While I’m normally one for shopping at the green grocer or market, and have never before subscribed to a box scheme, these guys have really impressed me with the quality of their stuff, and it’s not surprising given the fact that they supply lots of restaurants with produce from some of the best organic growers just outside London. Now you can get their boxes (from about 15-20 quid) delivered to your door through Ocado. 

My box was a veggie one, and came complete with huge bunches of beautifully glossy,  golden-stalked Swiss chard, cavolo nero, the sweetest baby courgettes, fennel, carrots and these gorgeous purple potatoes, which I loved roasting with chorizo, garlic and rosemary and smashing with jalapenos.

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With the courgettes and fennel I made a soup for Jamie’s sister who’d just lost a tooth and was finding it hard to chew. It went down very well indeed, and was super healthy, with just courgettes, fennel tops, chicken stock, onion, garlic, bay and tarragon. It kept her going for a good few days. 

But the by far the most stonking thing I made from the box was a tart of Swiss chard, preserved lemon and pecorino (kindly sent to me from the amazing Originario Foods) with a black pepper and parmesan crust. I always find I’m at a bit of a loss as to what to do with Swiss Chard, because I can find that it just tastes quite earthy and bitter. This recipe matches it to the intense, salty hard cheeses pecorino and parmesan, the aromatic, woody herb sage and deeply citric preserved lemon, which really lifts it. It got quite a lot of love on both mine and Wholegood’s Instagram, so here is the recipe for you. Despite most of my courgettes rotting before they were big enough to harvest, I did get some flowers, which I used on top of the tart to pretty things up.
For the parmesan and black pepper pastry:

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180g plain flour, plus extra for dusting
100g cold unsalted butter, cubed
50g parmesan, grated
1/2 tsp freshly ground black pepper 
2 tsp chilled water (more if needed)
For the filling

tbsp extra virgin olive oil
knob of unsalted butter 
half a red onion, finely sliced
4 slices of preserved lemon, flesh and pith removed, chopped
6 sage leaves, chopped
clove of garlic, minced
Bunch of swiss chard, washed and stems separated from leaves, both chopped
2 eggs
4 tbsp creme fraiche
40g pecorino, sliced
salt and pepper 
courgette flowers (optional)

To make the pastry, sift your flour into a bowl and add the butter. Rub in until you have a sandy texture, like very fine breadcrumbs. Add in the parmesan and black pepper, and then the cold water, tsp at a time, mixing it in until the dough clumps together. You might not need to use the whole 2 tsps, you might need more – it all depends on the flour, but you DO NOT want a wet pastry, so be cautious. When you have a ball of combined, smooth pastry, cover with clingfilm and refrigerate for half and hour.
Preheat your oven to 180.
Remove your pastry from the fridge and roll it out to pound coin thickness. Use your rolling pin to lift it and drape it over a greased tart or quiche dish, and gently line the dish with the pastry, lifting and tucking it into all of the crevices. Prick the bottom all over with a fork, and line with crumpled baking parchment. Fill it with baking beans (or failing that, dry rice, lentils or coins), and blind bake for 15 minutes. Remove from the oven and remove the parchment and beans, then cook for a further 10 minutes, until golden and set. Remove from the oven and leave to cool while you make the filling.

To make the filling, fry your onion gently in the olive oil and butter with a good pinch of salt, until softened and starting to caramelise, about 12 minutes. Add in the chopped preserved lemon and stir with a spoon until it’s melted into the oil. Add in the chard stems, sage leaves and garlic and cook for another five minutes, and then add the leaves and stir until coated and wilted. Remove from the heat.

Crack two eggs into a bowl and lightly whisk with a fork to combine. Whisk in the creme fraiche until combined, and stir through the pecorino. Season with black pepper. Fill your pastry case with the chard mixture and then pour over the custard. Top with courgette flowers and bake in the oven for 25-30 minutes, until puffed, golden and set. Serve with a simple tomato salad.