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What’s for supper? Stuffed and rolled shoulder of pork

Thu, 23 May 2013 14:52:25 GMT

2.5kg boned shoulder of pork

Sea salt

Freshly ground black pepper

8 large carrots, peeled and left whole

8 banana shallots or small onions, peeled

25g flour

1 teaspoon Dijon mustard

250ml white wine

For the stuffing

1 tablespoon olive oil

2 garlic cloves, crushed, peeled and diced

2 onions, peeled and diced

100g chicken livers, chopped

200g minced pork

75g toasted pine nuts

100g stoned prunes, chopped

100g grated apple

Leaves from 1 bunch of sage, chopped

75ml red wine

Sri Lankan prawn curry

Sat, 18 May 2013 23:00:00 GMT

The combination of earthy spices, sweetness from the coconut and heat from the chillis makes this my perfect kind of curry. You can serve it simply with some plain rice, to soak up all those juices and mellow the heat, but I love a roti (see recipe below) with a wet curry, and the messy eating only adds to the fun.

Coconut roti

Sat, 18 May 2013 23:00:00 GMT

Essentially I'm quite a lazy cook, so give me a bread that will impress without needing hours of kneading and rising, and I'm hooked. For an authentic charred flavour you can also cook the roti on the barbecue or directly on the hob.

Spiced carrot, beetroot and coconut salad

Sat, 18 May 2013 23:00:00 GMT

The raw vegetables and coconut taste so fresh and bright, yet the spices and chilli give it a warmth that you don't usually get from raw salads. Delicious!

Veal cutlets with Treviso

Fri, 17 May 2013 23:00:00 GMT

There are some great veal producers now in the UK so we should all be eating more British veal instead of buying the bland white stuff imported from Holland.

Pork knuckles cooked in cider with Tewkesbury mustard

Fri, 17 May 2013 23:00:00 GMT

Cooking pork or ham in cider imparts it with a flavour that is both delicious and subtle. What's more, the cooking liquor makes a fantastic sauce.

Slow-cooked lamb breast ribs

Fri, 17 May 2013 23:00:00 GMT

These are the ribs that are attached to the breast bone. They make excellent little snacks to nibble on if you cut through the bones, or you can serve them as slabs like this. Also they are – or should be – extremely cheap and can be perfect for the kids to munch on.

Beef ribs

Fri, 17 May 2013 23:00:00 GMT

It always amazes me how these tasty ribs, which come from above your Sunday roast cut, often just get trimmed and minced – or even simply thrown in the bin.

What's for supper? Lamb, harissa and courgette kebabs with jewelled couscous

Thu, 16 May 2013 18:30:00 GMT

300g boneless leg of lamb
2 tablespoons rose harissa
1 teaspoon coriander seeds
1 teaspoon cumin seeds
Juice of half a lemon
2 cloves of garlic, crushed (optional)
Salt and pepper
1 large courgette
1 tablespoon olive oil
100g couscous
1 tablespoon extra virgin olive oil
Half a pomegranate
50g flaked almonds, toasted in a dry pan
A small bunch of fresh coriander, chopped
200ml Greek yoghurt, mixed with a little extra virgin olive oil and salt

Strawberry vacherin

Sat, 11 May 2013 23:00:00 GMT

A vacherin is one of those retro desserts that you hardly see on menus any more, but it's still there at the Colombe d'Or and brings with it just the right amount of decadence to balance out the grilled fish and vegetables that come before it.

Grilled sea bass with aioli and crudité salad

Sat, 11 May 2013 23:00:00 GMT

I love that you can order a simple grilled fish with lemon at any restaurant in the South of France, even if it's not on the menu. At the Colombe d'Or they serve it with aioli and I've also borrowed their tradition of serving a basket of crudités with a bowl of vinaigrette for dipping. My vegetables come already dressed, though.

Large globe artichokes with tarragon vinaigrette

Sat, 11 May 2013 23:00:00 GMT

Cleaning artichokes is such an enterprise that the only time I cook them is on holiday. This recipe is simplicity itself, though. To eat them, peel off a leaf at a time, dip it in the vinaigrette, then bite on the leaf and pull off the soft flesh with your teeth. When you get to the hairy choke, scoop it off, spoon some vinaigrette on to the heart and eat with a knife and fork.

Kiln-smoked trout with horseradish and cucumber

Fri, 10 May 2013 23:00:00 GMT

I was recently sent some great kiln-smoked trout and salmon from Spink's, the Arbroath smokies producers. It really lends itself to just breaking it on to some freshly toasted bread with a good spoonful of horseradish.

Roasted peppers with goat's cheese and capers

Fri, 10 May 2013 23:00:00 GMT

This is a nice colourful sandwich that can be served as a snack or as a dinner-party starter.

Fillet of lamb with crushed minted peas

Fri, 10 May 2013 23:00:00 GMT

This makes good use of the tiny lamb pencil fillets from under the saddle, which you can buy at good butchers or supermarkets.

White asparagus, ham and Emmental sandwich

Fri, 10 May 2013 23:00:00 GMT

For years and years I've wondered why us Brits don't grow white asparagus – if they can grow it in Europe why the heck can't we? Well, last week my question was answered when a few bunches of white asparagus with a Wye Valley wrapper from the Chinn family in Herefordshire showed up.

What's for supper? Chicken, pancetta and maple parsnip traybake

Thu, 09 May 2013 15:48:35 GMT

6 parsnips peeled and halved

1 tablespoon plain flour

1 teaspoon picked, fresh thyme

1 tablespoon maple syrup

4 large or 6 medium chicken breasts (with skin)

1 tablespoon olive oil

100g sliced pancetta

1 tablespoon wholegrain mustard

1–2 tablespoons gravy granules

You will also need a large, deep-sided roasting tin

Giant-couscous salad with sultanas and pine nuts

Sat, 04 May 2013 23:00:00 GMT

I'm a great fan of the bite you get from giant couscous. If you have leftovers, this salad is delicious cold, with some shredded chicken or crumbled feta.

Meze starter Broad-bean purée and courgette-and-tomato salad served with Arabic flatbread

Sat, 04 May 2013 23:00:00 GMT

These are inspired by the wonderful dips and starters I've had in Moro, one of my all-time favourite London restaurants.

Roast chicken with fennel and onions

Sat, 04 May 2013 23:00:00 GMT

This roast takes inspiration from the classic chicken tagine with preserved lemons and olives I love so much. I like to take it to the table with the couscous salad here, but when rushed, I have simply served it with some flatbread to no complaints.

Stir fried squid with green onions, ginger and mushrooms

Fri, 03 May 2013 23:00:00 GMT

There is something particularly satisfactory about stir frying, especially when you have great ingredients to toss into the wok.

Ink potatoes with sprouting broccoli and squid

Fri, 03 May 2013 23:00:00 GMT

You can buy little packets of squid ink from good fishmongers and Italian delis. If you're a real fan it's always worth keeping a few packets in your freezer.

Ink pasta with cuttlefish, chilli and wild garlic

Fri, 03 May 2013 23:00:00 GMT

You can buy ink pasta pretty easily from good delis and some supermarkets, where it normally comes in the form of spaghetti or linguine.

Pressed cuttlefish with parsley salad

Fri, 03 May 2013 23:00:00 GMT

This is a recipe that Damien Clisby, my head chef at the Tramshed, came up with. It's rather like a pressed octopus dish that you would find in Spain, where octupus is thinly sliced like a carpaccio. Cuttlefish, however, can be tricky to slice so just make sure you have a couple of slices for each serving.

What's for supper? Belinda's chicken noodle soup

Thu, 02 May 2013 17:30:00 GMT

1 litre chicken stock
2 free-range chicken breasts
2 cloves of garlic
200g mixed shiitake and chestnut mushrooms
100g pak choi
A large handful of fresh coriander
2 tablespoons peanut oil
200g rice noodles
3 tablespoons soy sauce
2 tablespoons toasted sesame oil