All posts tagged: Lunch recipes

Mackerel salad with lemon mayonnaise recipe

Mackerel salad with lemon mayonnaise recipe

I like to peel the tomatoes first by covering them with boiling water, leaving for 30 seconds then draining. The skins should slip off fairly easily. It’s extra faff but does make the salad feel more special. Timings Prep time: 20 minutes Cook time: 20 minutes Serves 4 Ingredients 5 eggs 320g frozen peas 1 spring onion, white part finely chopped (save the green part for making stock or another dish) 400g baby new potatoes 1 tbsp olive oil plus 1 tsp 320g tomatoes (about 4 tomatoes), peeled if you like 1 tsp English or Dijon mustard (optional) 200ml vegetable oil Squeeze of lemon juice, to taste (optional) 4 x 125g tins mackerel, in oil or brine ¼ garlic clove, peeled (optional) Method Put 4 of the eggs in a pan of water and bring to the boil. Cover with a lid, turn off the heat and leave to cook in the residual heat for 8 minutes. Peel and quarter the eggs. Put the peas in a bowl and cover with boiling water. Leave for …

Pan-fried venison salad recipe

Pan-fried venison salad recipe

If I butcher my own venison I usually use the inner fillets from the back leg for this, but you can use the saddle fillet or loin too. My salad here is totally wild – pennywort, leaves of ox-eye daisies, wild chervil (cow parsley), wild chives and dandelion leaves that grow in the hedgerows around my house – but any combination  of salad leaves works well. I picked the sea buckthorn berries last October and froze them; you can use any small berries, such as redcurrants, for sharpness. Timings Prep time: 10 minutes
 Cook time: 5 minutes Serves  4 as a starter or light lunch Ingredients 400g venison fillet(s), from the leg, saddle or loin 200g venison kidney and/or any other offal (optional) a little vegetable or corn oil, for frying 4 handfuls of foraged edible leaves and/or herbs, or small cultivated leaves For the dressing 30ml red-wine vinegar 100ml extra-virgin rapeseed oil 50g sea buckthorn or other small berries Method Season the venison fillet and offal, if using.  Heat a little oil in a …

Spring onion and goat’s cheese tart recipe

Spring onion and goat’s cheese tart recipe

Goat’s cheeses are at their best in spring. You could just serve a few instead of pudding, and a sauvignon blanc to go with them – or make this tart. This is better eaten warm rather than piping hot so allow it to cool before serving. Timings Prep time: 25 minutes, plus chilling time Cook time: 1 hour Serves 6 Ingredients For the pastry 250g plain flour 175g cold butter, cubed For the filling 10 spring onions 200g watercress 30g butter 155g chalky goat’s cheese 300ml double cream 2 large whole eggs, plus 1 yolk Method Whizz together the flour, butter and a good pinch of salt in a food processor until the mixture resembles breadcrumbs.  Add about ½ tbsp cold water and blitz again. If it doesn’t come together, add another ½ tbsp water.  Whizz until the mixture does come together into a ball. Wrap in cling film and refrigerate for an hour. Preheat the oven to 200C/190C fan/gas mark 6 and put a metal baking sheet into it. Roll out the pastry and use it …

Egg and vegetable platter with saffron and sorrel mayonnaise recipe

Egg and vegetable platter with saffron and sorrel mayonnaise recipe

This makes a good lunch over Easter weekend. You can serve a soup beforehand (something very green such as watercress or parsley). Timings Prep time: 20 minutes Cook time: 10 minutes Serves 6 Ingredients For the mayonnaise 2 large egg yolks ½ tsp Dijon mustard 1 small garlic clove, crushed 150ml olive oil 150ml sunflower oil 2 tbsp white-wine vinegar good squeeze of lemon juice good pinch of saffron 30g sorrel leaves For the eggs and vegetables 2 small heads of young chicory (red or white, or one of each) 30 French breakfast radishes, halved 25g watercress or lamb’s lettuce 12 Tenderstem broccoli spears 9 eggs leftover cooked ham, trout or salmon, to serve (optional) Method Put the egg yolks in a bowl with the mustard and garlic and mix well.  Start beating with an electric beater or wooden spoon, then gradually add a few drops of the oils. Increase the stream of oil as you whisk, alternating between them. Make sure the mixture is thickening. (If it separates, put a new yolk in another bowl …

Ham hock and celery soup recipe

Ham hock and celery soup recipe

You can buy ham hocks smoked or unsmoked, and while the former will deliver more depth of flavour, either will work for this dish. If you can buy leaf celery, with its balance of small, tender stalks and leaves, it’s great here too. Timings Prep time: 15 minutes Cook time: 3 hours Serves 4-6 Ingredients For the ham hock 1 ham hock (about 1kg), soaked overnight 1 onion, roughly chopped 2 sticks of celery (the leafier the better), roughly chopped (leaves reserved) 10 black peppercorns 1 bay leaf a few thyme sprigs For the soup 30g butter 1 onion, finely chopped 20g plain flour 2-3 sticks of celery (the leafier the better), cut into rough 1cm dice (leaves reserved) Method Rinse the hock and place it in a pan. Add enough water to cover it well, plus the onion, celery, peppercorns and herbs.  Bring to the boil and simmer gently for 90 minutes, topping up with water if necessary, until the meat is falling away from the bone. Remove any fat from the surface with …

Red mullet soup recipe

Red mullet soup recipe

Quite apart from its striking skin colour, red mullet is amazingly flavourful. It’s great for soup as even the bones are full of richness. It’s not even essential to use fish flesh for this, though a cooked fillet chopped up for an embellishment is a nice touch. Timings Prep time: 15 minutes Cook time: 1 hour 20 minutes Serves 4-6 Ingredients 400-500g red mullet bones and trimmings (including heads if possible) 50ml vegetable or rapeseed oil 1 medium onion, roughly chopped 1 small leek, trimmed, washed and roughly chopped 1 medium potato, peeled and roughly chopped 3 garlic cloves, finely chopped a good pinch of saffron 1 tsp fennel seeds 10 black peppercorns 2 juniper berries 1 bay leaf 2 thyme sprigs 1 tbsp tomato purée 1 x 227g tin chopped tomatoes 2 litres fish stock To finish 1 medium potato, peeled and cut into rough 1cm dice 2 tbsp chopped coriander 1 cooked red mullet fillet, cut into bite-sized pieces (optional) Method Wash the fish bones and trimmings, cutting them into large pieces (leave …

Jerusalem artichoke soup with chestnuts recipe

Jerusalem artichoke soup with chestnuts recipe

Jerusalem artichokes are so versatile, delicious roasted, puréed or raw to be shaved into salads. If you grow them yourself you’ll know that once you’ve planted them they come back annually from the ones you miss or chop in half while digging. I have two varieties on the go – the familiar knobbly ones and the smoother red-skinned French variety. Either work here, and if the skins are pretty clean after a good scrub I don’t worry about peeling them. Timings Prep time: 10 minutes Cook time: 25 minutes Serves 4 Ingredients 30g butter 1 leek, halved lengthways, roughly chopped and washed 300g Jerusalem artichokes, roughly chopped 1 litre vegetable stock, or as needed a splash of milk (optional) 80g frozen (and defrosted) or vacuum-packed chestnuts, roughly chopped, to serve 1 tbsp chopped chives, to serve Method Melt the butter in a pan and gently cook the leek for 2-3 minutes, stirring occasionally, without allowing it to colour.  Add the artichokes and vegetable stock, bring to the boil, season and simmer for 20 minutes.  Blend …

Roman chicken stew with peppers recipe 

Roman chicken stew with peppers recipe 

This rich chicken stew can be frozen once and eaten the following day for lunch with crusty bread.  Timings Prep time: 10 minutes, plus 30 minutes cooling time Cook time: 1 hour 25 minutes  Serves four Ingredients 3 bell peppers (red or a mixture of red and yellow) 1 x 400g tin whole plum tomatoes 800g chicken (either 1 chicken jointed into pieces or all thighs) 2 tbsp sunflower oil 2 garlic cloves, finely chopped 1 tbsp capers 1 tsp dried oregano 100ml white wine Method Preheat the oven to 200C/180C fan/gas mark 7. Cook the whole peppers on a tray until blackened, blistered and soft (30-45 minutes).  Remove from the oven and put them into a bowl. Cover the bowl with a clean plastic bag or cling film and leave to cool for 30 minutes.  Peel the peppers under cold water and discard the cores and seeds. Tear them into 10 long strips around three centimetres wide and set aside.  Break up the tomatoes. Season the chicken generously on all sides. Fry the chicken in the …

Smoked mackerel on toast with horseradish butter recipe

Smoked mackerel on toast with horseradish butter recipe

Smoked mackerel is a great convenience food that can be slightly warmed then flaked into a salad, or served as cold fillets with a dollop of horseradish and some peppery leaves, among so many other ideas. It’s certainly one of the most popular smoked fish and is generally a great price. Timings Prep time: 5 minutes Cook time: 5 minutes Serves 4 as a starter Ingredients 4 small slices of sourdough 50g freshly grated horseradish or strong horseradish sauce 50g butter, very soft 2 large or 4 small smoked mackerel fillets, skinned a few small salad leaves or herbs, to garnish a little olive or rapeseed oil, for drizzling Method Toast the bread on both sides. Meanwhile, mix the horseradish and butter together, then spread this generously on the toast.  Break the mackerel into pieces, just as it flakes naturally, and arrange on the toast.  Scatter the leaves or herbs on top, drizzle with oil and season. Source link