Recipe: Spelt with chorizo, sweet potato, red onion & spinach

One-tin wonders… Not just for Sunday lunch, a good roast can be anything from a fish supper to tasty spiced veg. Simple to prepare (and light on washing up), turn to page 54 of April’s The Simple Things for roast recipe including Sea bass & asparagus with jasmine rice & ginger lime dressing, Roast chicken with fennel, lemon & shallots, and Ras el hanout slow roasted mushrooms. 

Spelt with chorizo, sweet potato, red onion & spinach

A hearty, substantial dinner – any leftovers will make for a proper next-day lunchbox. You can use pearl barley as an alternative to spelt if you prefer it.

Serves 4

Prep: 10–15 mins
Cook: 1 hour
150g spelt or pearl barley, rinsed
350g chicken stock
2 large sweet potatoes, peeled and cut into 21⁄2cm chunks
1 red onion, peeled and quartered
5 cloves of garlic, skin on
225g cooking chorizo, cut into 2cm chunks
1 tbsp olive oil
300g spinach, roughly chopped
Juice of 1 lemon

1 Preheat oven to 180C/Fan 160C/ 350F. In a roasting tin, mix together the spelt or pearl barley, chicken stock, sweet potato chunks, red onion and garlic. Rub the chorizo chunks with the olive oil and scatter over the pearl barley mixture.
2 Cover the dish tightly with foil, then transfer to the oven and cook for an hour.
3 Remove the foil and stir in the spinach. Season to taste with the lemon juice, salt and freshly ground black pepper, and serve hot. 

Recipes from The Roasting Tin by Rukmini Iyer (Square Peg).

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Recipe: Charred brassicas with tahini yogurt & sumac

Everyday veg get a fiery makeover fit for a feast. This tangy recipe works with broccoli, cauliflower or any other brassicas you care to dress

Serves 6
Pinch of saffron
1⁄2 tsp dried chilli flakes
1 heaped tsp dried oregano
1⁄2 tbsp toasted sesame seeds (a mixture of black and white if you can get both)
1kg brassicas (such as broccoli and romanesco cauliflower)
Olive oil
250g Greek yogurt
2 tbsp tahini
Juice of 1 lemon
1⁄2 garlic clove
1⁄4 tsp sumac

1 Preheat oven to 200C/Fan 180C/ 400F. Place the saffron in a small bowl or teacup and cover with 2 tbsp of just-boiled water. Give it a stir, then leave to one side.
2 Using a pestle and mortar, bash together the chilli flakes, oregano, sesame seeds and 1 tsp of sea salt until you have a finer-textured salt.
3 Slice your veg up into a mixture of florets and slices, including the stalks, so that they are evenly sized, and spread them over a couple of roasting trays. Drizzle with olive oil and sprinkle all over with flavoured salt. Toss everything together, then spread out into one layer.
4 Pop into the oven for 25–30 mins, and roast until the veg are just cooked through but lovely and charred at the edges.
5 While the brassicas are in the oven, make the yogurt dressing. Spoon the yogurt and tahini into a mixing bowl and squeeze in the lemon juice; mix until smooth. Peel and finely grate in the garlic and season well. The saffron water should now be cool, and a vibrant gold colour. Pour the liquid – saffron threads and all – into the yogurt, and stir it through.
6 Spread the yogurt on your serving platter and, when the veg are ready, arrange them on top. Finish by sprinkling over the sumac, and serve. This is delicious served at room temperature, too, making it a great get-ahead side dish.

Turn to page 24 of March's The Simple Things for more from our Cookbook Club Gathering, including recipes for Herby puy lentils, greens and smoked mackerel, Roast harissa butter chicken with cracked wheat, Creamy rice pudding with sherry and rosemary poached prunes and Special mint tea. Recipes from Stirring Slowly by Georgina Hayden (Square Peg). 

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Recipe: Kedgeree

The days are getting longer, hens are laying again, and suddenly getting up and preparing a special breakfast on a weekend doesn’t feel like an effort, more a pleasure. There’s something very satisfying about a savoury breakfast, but of course these little bowls of goodness would be equally suited to the lunch or dinner table.  

MAKES FOUR BOWLS
300g undyed smoked haddock
570ml full-fat whole milk
60g butter
1 onion, finely diced
2 tsp light curry powder, plus extra
to garnish
60g plain flour
200g basmati rice*
Salt and freshly ground black pepper, to taste
2 eggs, softly boiled for 7 mins, peeled
Small bunch coriander, roughly chopped

1 Gently poach the haddock in the milk for 8 mins. Remove the haddock, reserving the milk. Cover and set aside.
2 Melt the butter in a frying pan, add the onion and curry powder and cook gently with a little salt until the onion is soft.
3 Add the flour and cook briefly to form a roux. With the pan off the heat, add one ladleful of the warm poaching milk to the roux, stirring constantly. Return the pan to a gentle heat and continue to add the milk gradually, stirring all the time. Once the milk has been incorporated, leave to simmer for 5 mins.
4 Meanwhile, cook the rice in a steamer or in boiling water, then drain. Season to taste. 5 To serve, spoon the rice into four bowls. Halve the boiled eggs and place each half in a bowl. Spoon the sauce and flaked smoked haddock into the centre and garnish with chopped coriander and a sprinkling of curry powder.

Recipe from Spoon by Annie Morris and Jonny Shimmin (Hardie Grant).

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Recipe: Lemon meringue pie

A classic lemon meringue pie is a joy. Zingy lemon curd sitting inside a buttery, crumbly pastry case, all covered with a blanket of fluffy, white meringue. This recipe is from Jasper, courtesy of his mum, Julia.

Serves 4–6
FOR THE PASTRY
225g plain flour
1⁄2 tbsp caster sugar
170g butter, chilled and diced
1 egg yolk, beaten with 2 tbsp water

FOR THE LEMON CURD
110g butter
170g caster sugar
Finely grated zest and juice of 2 lemons
3 eggs, beaten

FOR THE MERINGUE
3 egg whites
150g caster sugar

1 To make the pastry, place flour and sugar in a bowl and rub in the cold butter until it looks like breadcrumbs. 
2 Add half the beaten egg yolk and water and bring pastry together with your hands. Add a little more water if it needs it. Don’t knead, but shape into a round, 2cm thick. Cover with cling film and place in the fridge for 30 mins or up to 24 hours. You can also make the pastry in a food processor. If you have any egg wash left, reserve it for brushing over the pastry after the blind baking. Preheat oven to 180C/Fan 160C/350F).
3 Take a 23cm metal tart tin with removable sides. Put pastry between 2 sheets (larger than your tart tin) of cling film. Using a rolling pin, roll it out until it is 3mm thick. Make sure to keep it round, and large enough
to line the base and sides of the tin.
4 Removing just the top layer of cling film, place the pastry upside down (cling film side up) into the tart tin (no need to flour or grease the tin). Press the pastry into the edges, cling film still attached and, using your thumb, ‘cut’ the pastry on the edge of the tin. It should look quite neat. If there are any holes or gaps, patch with some spare pastry. Remove the cling film and chill the pastry case in the fridge for 15 mins or the freezer for 5 mins.
5 Bake blind by lining the pastry with baking parchment, fill with baking beans or dried pulses and bake for 20–25 mins in the oven until the pastry feels just dry to the touch on the base. Remove the paper and beans, brush with a little egg yolk and water and return to oven for 3 mins. Again, if there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry as the filling will leak out of these in the oven if not patched up. Once the pastry is baked blind, take out of the oven and set aside in the tin to cool. This can be easily made a day in advance and covered until you need it. Leave the oven on at the same temperature.
6 To make the lemon curd, over a very low heat melt the butter with the sugar, lemon zest and strained juice. Add the beaten eggs and stir carefully over a low heat until the mixture has thickened and will coat the back of a spoon, holding the mark that your finger makes when you draw a line through it. Take off the heat and pour into a bowl to cool. Scoop the cooled lemon curd into the cooled pastry shell and set aside.
7 For the meringue, put the egg whites in a clean, dry bowl and, using an electric whisk, beat until they hold stiff peaks. Next, add 1 tbsp of the sugar and continue to whisk until stiff, then fold in the remaining sugar. Spread the meringue over the lemon curd to fill the tart tin, using the back of a spoon to lift up little snowy meringue peaks all over the top.
8 Place the pie in the oven and bake for 10 mins until deep golden on top. Remove from oven and leave to stand for 5 mins before transferring from the tin to a serving plate.

Taken from Recipes from My Mother by Rachel Allen (Harper Collins) 

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Recipe: Feelgood fruit punch

Pomegranate has long been hailed as a promoter of fertility and for having amazing health benefits such as boosting the immune system, preserving youthful vitality and promoting longevity – claims that stand up to modern research*.

Enjoy this tangy recipe as an energising breakfast blend or add a splash of vodka or rum for cocktails.

PASSION FRUIT PUNCH

1 x 500ml bottle pure pomegranate juice
Juice of 2 limes
Juice of 1 orange
2 tsp finely minced ginger
Lime or orange slices for garnish (optional)

To make

Combine all the ingredient except the garnish in a small glass or plastic storage container and chill in the fridge for at least two hours to allow the zippy flavour of the ginger to infuse the juices.

To serve

Decide whether you want to strain out the ginger. If you leave it in, just chew it as you enjoy the drink – it freshens breath and aids digestion, too.

Shake the punch well and pour into chilled glasses with or without ice.

Garnish with citrus slices if you wish.

Recipe from Making Love Potions by Stephanie L Tourles (Storey)

* Pomegranate is a rich source of antioxidants. 

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Recipe: Feelgood fish fingers

This simple but super-tasty version of the beloved fish finger is rich in healthy omega-3 fatty acids and every bit as comforting but without the junk. Serve in a bap with mayo and salad or simply bring to the table in the baking tray and dish out the forks. Who needs plates anyway?

SERVES 2

2 tbsp ground flaxseed
2 tbsp fine porridge oats
1⁄2 tsp garlic granules
1⁄2 tsp dried mixed herbs
2 large skinless salmon fillets
Olive oil, for coating
Lemon wedges, to serve

1 Preheat the oven to 200C/Fan 180C/400F. Mix the ground flaxseed, oats, garlic granules and dried herbs together, and season to taste. Spread this mixture out over a flat surface.
2 Cut the salmon into fingers and lightly coat in olive oil. Roll the fingers in the oat mixture until they are completely covered.
3 Place on a baking sheet and bake in the oven for around 25 mins or until the coating is crisp and golden. Serve with lemon wedges.

Recipe from The Medicinal Chef: How to Cook Healthily by Dale Pinnock (Quadrille). Photography: Issy Croker

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Recipe: Rose and honey cake

This pretty cake is inspired by an Indian rose petal preserve. Aniseedy fennel balances the rosewater while dried rose petals add crunch to the creamy icing

ROSE AND HONEY CAKE

Serves 10–12

100g golden caster sugar
100g clear honey
100g self-raising flour
100g ground almonds
200g unsalted butter, softened, plus extra for greasing
1 tsp baking powder
4 large eggs
1 tsp rosewater

for the rose mix
20g dried rose petals*
1 tbsp dry-roasted fennel seeds
1⁄2 tsp ground cardamom
4 tbsp caster sugar

for the icing
300ml double cream
2 tbsp caster sugar
1 tbsp dry-roasted fennel seeds, lightly crushed

1 Preheat oven to 180C/Fan 160C/350F. Grease 2 x 20cm cake tins and line them with baking parchment.
2 In a large bowl, mix the cake ingredients with an electric whisk for 2 mins until light and creamy. Divide the batter equally into the prepared tins and bake for 20–25 mins or until a skewer comes out clean.
3 Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely. 
4 To make the rose mix, combine all the ingredients in a saucepan and cook over a low heat for 2–3 mins, stirring continuously. Take the pan off the heat as soon as the sugar starts to melt. Give it a good stir and set aside to cool.
5 To make the icing, whisk the cream and sugar together in a bowl until soft peaks form. Fold in the crushed fennel seeds.
6 To assemble, place one cake on a serving plate and spread half the icing over it. Sprinkle with half the rose mix. Place the second cake on top. Spread the remaining icing over this layer and finish by sprinkling over the last of the rose mix. Leave to stand at room temperature for 10 mins before serving.

Note:  This cake will keep, refrigerated in an airtight container, for up to four days.

Recipe from The Cardamom Trail by Chetna Makan (Mitchell Beazley). 

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Recipe: Ribollita and focaccia

Is there anything more reviving than a steaming bowl of soup and a hunk of freshly baked bread to dip into it? 

February’s The Simple Things includes three soup recipes and accompanying loaves - turn to page 37 to see them all. Or try Ribollita, an Italian classic packed with beans, veg and bread. Plus, an airy, herby focaccia to go with it.

Ribollita

This Italian soup translates as ‘reboiled’, and traditionally it is made one day for eating the next. It is thickened with bread, but don’t let that stop you from pairing it with an airy, herby focaccia.

Serves 6
2 tbsp olive oil, plus extra
for drizzling
2 onions, chopped
2 carrots, roughly chopped
3 cloves garlic, finely sliced
400g tin chopped tomatoes
250g cooked cannellini beans
250ml water or stock
1 tsp dried oregano
2 slices white bread, ideally stale
A few handfuls of cavolo nero, roughly chopped
Small handful of chopped parsley

1 Heat the olive oil in a pan and gently fry the onions, carrots and garlic until softened and translucent.
2 Add the tomatoes, beans, water or stock, and oregano and bring to the boil, then simmer for 30 mins.
3 Tear up the bread and add it to the pot, along with the cavolo nero, and simmer for another 20 mins.
4 Season and divide into bowls. Drizzle each serving with olive oil and sprinkle with parsley. Or follow tradition and leave overnight to let the flavours marry together, then reheat and serve the following day.
 

Focaccia

A lovely, airy bread for dipping in oil or soup. This recipe is based on Paul Hollywood’s and works brilliantly.

Makes 2 loaves

500g strong white bread flour 10g salt
10g instant yeast
140ml extra virgin olive oil, plus extra for kneading and drizzling
360ml cold water
2 tsp dried oregano
1 tsp sea salt flakes

1 Lightly oil a square or rectangular plastic storage box. Measure the flour, salt and yeast into a bowl. Make a well in the centre and pour in 40ml of the oil and 240ml water, then stir in with your fingers, adding more water as you need it until all of the flour is incorporated. You may not need to use all the water but you should create a fairly wet dough.
2 Coat your work surface with some of the remaining olive oil, tip the dough onto it, and knead for around 10 mins, adding more olive oil if the dough starts to stick. Drop the dough into the plastic container and cover with a clean tea towel. Leave to double in size: about an hour.
3 Cover two baking sheets in parchment and drizzle on olive oil, then tip the dough out of the container and as gently as possible cut it into two pieces and stretch them into rectangles on the baking sheets, taking care not to knock the air out of them. Cover with clean tea towels and leave to rise for another hour.
4 Preheat oven to 220C/Fan 200C/ 425F. Use fingers to make dimples all over the focaccia, then drizzle with olive oil and sprinkle on herbs and salt. Bake for around 15 mins, or until golden on top and hollow sounding when the bottom is tapped. Drizzle on more oil and leave to cool on a wire rack.

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Recipe: Hazelnut & cacao chocolate balls

Energy balls are pleasingly round, pack a punch and they’re everywhere

Simple to make and very, very tasty, energy balls are brilliantly handy ball-shaped snacks – just the job in a lunchbox, for picnics in the woods, to fuel some digging in the garden, or as a little boost before bed! They can be sweet or savoury, any size you fancy, packed with healthy ingredients or just a few simple leftovers, but always full of natural energy.

Hazelnut & cacao chocolate balls

A little chocolatey treat! Cacao is the raw version of cocoa powder and packed with antioxidants and iron. A great reason to eat raw chocolates

Makes 15–20 balls
150g hazelnuts
300g dates
2 tbsp peanut butter
3–4 tbsp cacao powder, plus extra to coat
1½ tbsp coconut oil

1 Put all the ingredients in a food processor and whizz until combined. Add extra cacao powder if you’d like a more decadent-tasting ball.
2 With the motor running, add a little water if necessary (1–2 tbsp) until the mixture starts to form a sticky ball.
3 Scoop out little handfuls of the mixture and roll into balls, any size you like. Roll the balls in extra cacao powder for a more trufflesque look.
4 Put the balls in the fridge for an hour or the freezer for 20 minutes to firm up before eating. They will keep in an airtight container in the fridge for around a week.

Turn to page 46 of February’s The Simple Things for more energy ball recipes, including Brazil nut & broccoli balls, Spicy black bean burrito balls, and DIY energy balls.

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Burns Night: Notes on Whisky

Fancy a wee dram, but not sure which one? Here's a cribsheet on some of the best bottles today

The Balvenie Thirty

Rich, smooth and with distinct honeyed overtones, this mellow Scotch malt has spent over 30 years relaxing in European oak sherry and oak whisky casks

Glenfarclas 21

Produced at a family-run distillery, a full-bodied Speyside Scotch with hints of nutmeg, tropical fruit and almonds on the nose, and a pleasant smoky finish

Talkisker Single Malt

Talkisker is the only distillery on the Isle of Skye and they're proud of their connection to the sea. Watch out for the 'lava of the cuillins' - a chilli pepper catch in your throat

Ancnoc 16 Year Old

Pronounced 'a-nock', this is a malt whisky that describes itself as having a mind of its own. Look forward to zesty fresh flavours, spice and a 'stick to your teeth' toffee

Redbreast 15 Year Old Whiskey

One of the few remaining 'pure pot still' Irish whiskeys, its fans say it tastes of sugar-coated fennel seeds, cinnamon and, um, children's cough medicine

Hibiki 12 Year Old

A Japanese blend partly matured in plum liqueur barrels and charcoal filtered through bamboo. Boasts an exotic nose, a smooth vanilla-rich taste and a generously long finish

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Recipe: Raspberry biscuits with lemon coriander curd

Lemon coriander curd teamed with the sour tang of raspberry biscuit is no cake substitute but a delectable treat in its own right

Makes 20
FOR THE CURD:
Finely grated zest and juice of 2 large lemons
2 tbsp coriander seeds
100g caster sugar
20g cornflour
3 egg yolks, beaten
25g unsalted butter, softened

FOR THE BISCUITS:
80g unsalted butter, softened
80g caster sugar
2 tbsp milk
2 tsp freeze-dried raspberry powder* 
1⁄4 tsp vanilla bean paste
150g self-raising flour, sifted
60g custard powder

1 To make the curd, put the lemon zest and juice, coriander seeds, sugar and cornflour in a saucepan with a pinch of salt and heat gently until the sugar dissolves. Bring to the boil, then immediately take the pan off the heat. Stir in the beaten egg yolks, then set the pan over a very low heat, whisking continuously. Cook for 3–4 mins, whisking all the time, until nice and thick.
2 Take the pan off the heat and whisk in the butter until it is all fully incorporated. Strain the curd through a sieve into a clean bowl and leave to cool.
3 Preheat oven to 180C/Fan 160C/350F. Line two baking trays with non-stick baking parchment.
4 To make the dough, in a bowl, cream the
butter and sugar with an electric whisk until light and creamy. Add milk, raspberry powder and vanilla and beat until well combined. Add the sifted flour and custard powder and mix to a soft dough.
5 Roll 1 tbsp of dough into a ball and place it on a prepared tray. Repeat until you have around 20 balls. Use the back of a small measuring spoon to make an indentation in each ball. Fill each hole with 1⁄2 tsp of
curd. (Any leftover curd will keep, refrigerated, in an airtight container for up to 3–4 weeks.) Bake the filled biscuits for 15 mins. Transfer them to a wire rack and leave to cool completely. Keep in an airtight container for up to four days.

* If your supermarket doesn’t stock freeze-dried raspberry powder, search online – it is readily available from specialist stores and some health food shops.

Recipe from The Cardamom Trail by Chetna Makan (Mitchell Beazley). 

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Recipe: DIY tortilla chips

As inviting as just-baked bread - with a kick of spice

Serves 3–4
3 large tortilla wraps, torn into chunky strips
2 tbsp olive oil
1 tsp fennel seeds
1⁄2 tsp chilli flakes
1⁄2 tsp salt flakes

1 Preheat oven to 200C/Fan 180C/400F. Line 2 large baking trays with baking parchment. Spread the torn wraps on the parchment without overlapping the pieces.
2 In a bowl add the oil, fennel, chilli and salt; mix together and, using a pastry brush, coat the torn tortilla with spiced oil.
3 Bake in the oven for 3–5 minutes or until golden. Serve with dips.

Turn to page 24 of the January 2017 issue for the rest of our box set supper menu including Hot artichoke & spinach dip, Feta, cream cheese & parsley dip, Flatbreads with three-herb garlic butter, Mushroom, pancetta & sage tagliatelle, and Pile-it-up apple crumble with custard & maple syrup.
 

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Recipe: Simply Goan fish curry

Indian dishes can have endless ingredients but this light and spicy curry is a doddle

Serves 4
4 tsp coriander seeds
1 tsp cumin seeds
4 dried red Kashmiri chillies
2cm root ginger, peeled and finely grated
4 garlic cloves, crushed
1 tsp ground turmeric
2 tbsp sunflower or rapeseed oil
1 onion, finely chopped
1 large plum tomato, finely chopped
1 x 400ml tin coconut milk
1 tbsp palm sugar, or soft light brown sugar
2 tsp tamarind paste
1 green chilli, deseeded
and finely sliced
500g firm white fish fillets, skinned, cut into 3cm chunks
2 tbsp chopped coriander leaves
Thyme sprigs or chopped chives, to garnish
Lemon zest strips, to garnish

1 Toast the coriander and cumin seeds and dried chillies in a dry frying pan for about a minute. Crush in a pestle and mortar, then mix in the ginger, garlic, turmeric and 1 tsp salt.
2 Heat the oil in a sauté pan over a medium heat and fry the onion until soft and golden. Stir in the spice mix. Cook for a couple of minutes, then add the tomato and cook until it is soft.
3 Add the coconut milk, sugar, tamarind and green chilli and bring to just under the boil. Immediately reduce the heat and simmer for about five minutes, until slightly thickened. Taste for seasoning.
4 Season the fish all over, then add it to the sauce and simmer for about four mins until cooked through. Add the coriander leaves and serve with rice.

Recipe from Simple by Diana Henry (Mitchell Beazley)
 

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Recipe: Coffee, walnut and maple porridge

A bowl of hot porridge made with a cup of home-brewed coffee (that’s coffee to put in the porridge, rather than drink), toasted walnuts and a drizzle of syrup is tasty fuel to kickstart those midwinter mornings when getting out from under your duvet is almost unbearable. Toast walnuts in advance to build in extra snooze time.

This recipe for winter morning fuel comes from the co-owner of London-based Danish restaurant Snaps+Rye

MAKES 2–3 BOWLS
2 tbsp chopped toasted walnuts
125g jumbo oats*
250ml full-fat milk
250ml home-brewed coffee 

TOPPING
Drizzle of maple syrup

1 Preheat oven to 180C/Fan 160C/350F. Place the walnuts on a baking tray and toast in the oven for 15 mins, turning after 5 mins.
2 Meanwhile, put the oats, milk and brewed coffee in a pan and cook over a medium heat for 5–10 mins.
3 Remove the walnuts from the oven and leave to cool.
4 Spoon the porridge into the bowls, top with the toasted walnuts and drizzle over a little maple syrup.

Recipe from Spoon by Annie Morris and Jonny Shimmin (Hardie Grant). Photography: Hugh Johnson

* Jumbo oats lend themselves perfectly to full-fat milk, you get a creaminess that you cannot be achieved from other milks.

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Hangover-busting body oil

It’s worth having this uplifting body oil ready for those dreaded hangovers that can take you by surprise at this time of year. After the first obvious step of a bacon sarnie, try taking a hot shower, then applying this soothing tonic

Things you’ll need:
3 tbsp jojoba oil
3 tbsp almond oil
8 drops eucalyptus essential oil
8 drops peppermint essential oil
8 drops lavender essential oil
4 drops tea tree essential oil
4 drops geranium essential oil

1 This is the easiest of recipes. Simply combine all the oils in a glass bottle and shake until they’re mixed and ready. Use this body oil after a refreshing shower and, voilà, hangover no more!

Why this works...
Eucalytpus is invigorating and purifies the body. Peppermint supports digestion, improves focus, boosts energy, helps to clear headaches and eases muscle pain. Soothing lavender has antibacterial and anti-inflammatory properties. Tea tree reduces bad odours and can help to stimulate the immune system. Geranium helps skin to stay healthy. Jojoba oil contains vitamin E and has high levels of antibacterial iodine. Almond oil calms irritation and is moisturising. 

Taken from All Natural Beauty by Karin Berndl and Nici Hofer (Hardie Grant). 

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Recipe: Fig and pomegranate rum trifle

You’ve got to have a trifle - it’s Christmas!

Serves 8–10

300ml pomegranate juice
3 shots rum*
600g Madeira cake
16 figs
Seeds from 1⁄2 pomegranate
600ml double cream
2 x 500g pots fresh custard
Edible gold leaf, to decorate (optional)

1 Mix the pomegranate juice with 2 shots of the rum in a bowl. Chop the cake into chunks and dip briefly into the rum and juice mixture before layering into the bottom of a glass trifle bowl. Halve six of the figs and arrange, cut side facing out, around the side of the bowl.
2 Scoop out the flesh from the remaining figs and chop finely, before mixing with the last shot of rum. Spoon the mixture over the sponge and top with a sprinkling of pomegranate seeds, reserving enough to decorate the trifle.
3 Just before serving, whisk the cream to soft peaks. Use a little of the whipped cream to create a thin barrier over the boozy fig mixture. This will keep your decorative fig halves free of custard.
4 Spoon over the custard, followed by the rest the whipped cream. Sprinkle with the reserved pomegranate seeds and some edible gold leaf, if using.

*To make your trifle family friendly, replace the rum with an extra 75ml pomegranate juice

Turn to page 36 of December's The Simple Things for more of our pot luck pleasures feast, including:

Rosehip and blood orange punch
Red onion, goats’ cheese and walnut tart
Chicory, pear, stilton and pecan salad
Salmon en croûte with dill sauce
Honey and sage roast root vegetables
Clementine and chocolate bread and butter pudding

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Recipe: Beetroot cured salmon with horseradish crème fraîche

Curing your own salmon really isn’t as difficult as it sounds. It’s an immensely satisfying job and the finished product looks and tastes amazing. The colour of the beetroot doesn’t quite seep into the centre, giving a lovely colour contrast, while the delicate flavours of the dill with the pink peppercorns and vodka really come through. A special starter for Christmas dinner which, thankfully, must be prepared in advance*.

Beetroot cured salmon with horseradish crème fraîche

MAKES 18–20
500g piece of salmon, pin-boned and scaled (skin on)
1 tbsp grated fresh or preserved horseradish
175g crème fraîche
6–8 thin slices rye bread
50g butter
Fresh dill or watercress, to serve

BEETROOT CURE
2 raw beetroot (about 200g)
1 tsp pink peppercorns
1 tsp fennel seeds
1 tsp juniper berries
60g coarse sea salt
50g golden caster sugar
Zest of 1 lemon
Zest of 1⁄2 orange
2–3 tbsp freshly chopped dill
3 tbsp vodka
A baking sheet lined with three layers of clingfilm

1 To prepare the beetroot cure, peel and coarsely grate the beetroot into a large mixing bowl. Lightly crush the peppercorns, fennel seeds and juniper berries using a pestle and mortar. Add them to the bowl with the salt, sugar, citrus zests and half the dill.

2 Scatter one-third of the beetroot cure over the prepared baking sheet and lay the salmon on top, skin-side down. Cover the salmon with the remaining cure, pressing it into an even layer over the fish. Spoon the vodka over the top and wrap the fish tightly in the cling film. Lay another tray or tin on top of the salmon and weigh it down with something heavy. Set in the fridge for at least 2 days to cure.

3 Take the salmon from the fridge and unwrap it over a sink to catch the juices. Using your hands, scrape off as much of the cure as possible and pat the fish dry with paper towels. Finely chop the remaining dill and press into the top (flesh side) of the salmon. Using a very sharp knife, cut the salmon into wafer thin slices – cutting down to, but not through the skin, so you can transfer it easily to a serving platter.

4. Mix the grated horseradish with the crème fraîche and season. Thinly butter the rye bread and cut into bite-sized pieces. Spread with the créme fraîche and lay the salmon slices on top. Garnish with a little dill or watercress and a twist of freshly ground black pepper.

* The salmon needs at least two days to cure in the fridge

Recipe from Afternoon Tea at Home by Will Torrent, photography Matt Russell (Ryland Peters & Small)

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Recipe: Red pepper jam

Turn to page 16 of December's The Simple Things for our simple party toast ideas – moreish morsels that won’t linger for long at a festive do. Use this red pepper jam as a topping for goat's cheese toast 

Red pepper jam

Makes 2 x 500ml jars

4 tbsp vegetable oil
2 red peppers, roughly chopped
2 red onions, roughly chopped
4 long red chillies, chopped
250g cherry tomatoes
100g sugar
50ml fish sauce

1 Heat the oil in a heavy-based pan over a medium–high heat. Fry the peppers, onions and chilli for 5 mins, or until softened and slightly caramelized. Add the tomatoes and cook for 6 minutes, or until soft. Stir in the sugar and fish sauce, and simmer for 30 minutes, until thickened.

2 Leave to cool slightly, then whiz to a purée in a food processor. Ladle into sterilised jars and seal. The jam will keep in the pantry for 6–12 months. Refrigerate after opening and use within 1 month.

Recipe from In the Kitchen by Simmone Logue (Murdoch Books)
 

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Tipple of the month: Pomegranate Punch

A really pretty, colourful party piece for any get-together. The autumnal colours feel just right for this time of year

You will need:
Seeds from 2 pomegranates
2 x 750ml bottles prosecco, chilled
1 x 750ml bottle sparkling
apple-pomegranate or apple cider

1 Make an ice ring by tipping the seeds from a pomegranate into a Bundt tin, topping up with water and freezing overnight.

2 Mix the prosecco and sparkling cider in a small punch bowl or large mixing bowl. Just as your guests arrive, add the ice ring, as it can melt quickly. Sprinkle over some extra pomegranate seeds to garnish.

Recipe and photography from The Forest Feast Gatherings by Erin Gleeson (Abrams).

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Salt and coriander roast roots with smoky yogurt

Roasting roots on a bed of spiced salt intensifies the vegetables’ flavour and brings a touch of theatre to the table. The salt doesn’t have to go to waste afterwards, it can be re-used as a seasoning, or even to bake more roots. A smoky yogurt dressing sets off the sweet veg beautifully.

Salt and coriander roast roots with smoky yogurt

Serves 6-8 with salad
3kg rock salt*
Finely grated zest of two unwaxed lemons, plus 1 tbsp juice
4 tbsp coriander seeds, roughly crushed
Handful of thyme sprigs, plus thyme leaves to serve
1.5kg baby or small root vegetables in their scrubbed skins, such as multi-coloured beetroots, multi-coloured carrots, parsnips, orange and purple sweet potatoes
300g mild Greek yogurt
1 small garlic clove, crushed
2-3 chipotle chillies in adobo, crushed, or 2 tsp chipotle paste
1⁄2 tsp hot smoked paprika
Cold pressed oil (olive, hemp, rapeseed, pumpkin) to drizzle
Salad leaves, to serve

1 Preheat the oven to 200C/ Fan 180C/400F.
2 Combine the salt with the lemon zest, crushed coriander seeds and thyme sprigs. Spread half this mixture out across a very large roasting tin (or divide between two smaller tins). Nestle the roots into this mixture, making sure any larger ones aren’t touching to give the heat a chance to circulate. Spread the rest of the salt on top, mounding it up to cover every vegetable.
3 Roast in the oven for 50–60 minutes, until a skewer slides easily into even the largest root. Spoon the top layer of salt away, but keep the roots nestled in a bed of salt to serve (everyone can peel or split their own veg).
4 In a serving bowl combine the yogurt with the crushed garlic and lemon juice, and season with ground black pepper. Swirl in the chipotle and dust with paprika. Drizzle with the cold-pressed oil, shower with thyme leaves and serve alongside the roots and salad leaves.

Recipe from The New Vegetarian by Alice Hart (Square Peg); photography by Emma Lee

* Yes, really that much...

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