Preheat the oven to 180ºC/gas mark 5. Place the hazelnuts on a baking tray and place in the oven to toast for about 10 mins. Remove from the oven and increase the temperature to 220ºC/gas mark 7, ready for the asparagus. Place the nuts in a clean tea towel, fold the towel over and rub so that the skins come away from the nuts. Next, coarsely chop or lightly blitz the nuts in a food processor and keep to one side. To make the dressing, place the nut oil, half the olive oil and the vinegar in a small bowl add salt and pepper to season. Whisk until combined and set to one side. Place the asparagus spears on a baking tray and toss with the remaining olive oil, then season with salt and pepper. Place in the oven and roast for about 12 mins, until they are just lightly browning and tender. If the spears are small they will take less time to cook, so keep an eye on them. Transfer the asparagus to a warm serving dish and drizzle over the dressing, then sprinkle over the hazelnuts and serve.
Make the most of zingy rhubarb by teaming it with two of its classic flavour combinations, orange and ginger. The gingerbread keeps well in an airtight container for a few days (if you have any leftover, which is unlikely!).
Preheat the oven to 160ºC. Grease and line a 30cm x 20cm brownie (baking) tray, one which holds 1.2 litres (2 pints) of liquid. Put the treacle, milk, butter and sugar in a saucepan and gently heat until the butter and sugar has melted. Remove from the heat and leave to cool slightly, for about 5 mins, then stir in the beaten eggs. Put the flour, bicarbonate of soda, ginger, cinnamon and nutmeg in a large bowl. Tip in the egg/sugar mixture and gently stir until all the ingredients are combined. Pour into the baking tin and bake for about 45 mins, until a cocktail stick inserted into the centre comes out clean. Remove from the oven, leave to cool in the tin for 10-15 mins, then turn out onto a wire rack to cool completely. To make the fool, put the rhubarb, sugar, orange juice and zest in a large pan. Gently heat for about 10-15 mins, until the rhubarb is tender (test by inserting a sharp knife). Remove from the heat and leave to cool. Whisk the cream in a large bowl (don't over-whisk, just do enough so that it is forming soft peaks). Add the rhubarb mixture and gently fold into the cream. Serve the gingerbread cut into squares with a dollop of fool on the side.
Gently fry the turkey breast steaks or sliced breast fillet in a little oil for about 3 minutes on each side and lightly browned. Set aside to rest.
Finely chop the Iceberg lettuce and put into a serving bowl.
Add the peanuts, tomatoes and cucumber, along with the diced eggs, shallots, carrots and chives. Mix well.
Chop the cooked and cooled turkey, add to the bowl and chill in the fridge.
Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together. After a couple of minutes, the mustard will emulsify the oil and vinegar and you will end up with a thickish dressing.
Pour over the chilled salad and toss well.
Check the seasoning and allow the flavours to infuse for 5 minutes before eating.
If you are going to eat at a later time then add the dressing at the last moment.
Tip: you can use leftover meat from a roast instead of cooking fresh turkey. You will need about 250g of chopped turkey breast and/or leg meat for this recipe
Copyright Phil Vickery
1. Blanch your podded broad beans in a pan of boiling water for 2-3 mins, until tender. Allow to cool, then slip out of their skins, leaving the bright green inner bean. Tear the basil leaves roughly and grate the pecorino. Pound half of the beans in a pestle and mortar (or a food processor) with 1 garlic clove, 2 tablespoons of fresh basil and a little salt, until you have a coarsely broken up pulp. Add a little olive oil to lubricate and remove to a bowl.
2. Stir together with the remaining whole beans, the rest of the oil and basil. Season with pepper and lemon juice. Meanwhile bring a large saucepan of water to the boil and add some salt.
3. Cook the pasta until al dente, then drain, keeping the pasta quite wet. Immediately combine with the broad bean sauce and stir together with the Pecorino (or Parmesan) and add some more extra virgin olive oil if needed.
Good with simple roast or grilled chicken or fish. To slow roast cherry tomatoes, which intensifies the flavour, halve them, place on a roasting tray cut side up, drizzle over a little olive oil and some sea salt and freshly ground black pepper and cook at 120ºC for about 1½ hours. This can be done in advance – make a batch and keep them in the fridge until needed. Use in salads and pastas.
1. Pod the broad beans and discard the pods.
2. In a pan of boiling salted water, cook the potatoes for about 10 mins, until tender.
3. While the potatoes are cooking, boil the broad beans for 3 mins in another pan of boiling water.
4. Drain and plunge into a bowl of very cold water, then drain again once cool.
5. Gently remove and discard the outer skins, leaving the bright green inner beans.
6. When the potatoes are cooked, drain and toss with the broad beans, tomatoes, herbs, olive oil and seasoning.
7. Gently warm through for a min or two in the same pan the potatoes were cooked in to serve.
Skip the first part if you are in a hurry or if the beans are very small and tender.
1. Drop the broad beans into a pan of boiling salted water. Simmer for 1 minute then drain and run the beans under the cold tap. Using a sharp knife, slit the tough outer skin and squeeze out the tender beanlets inside. Discard the skins. Simmer the skinned or unskinned beans in salted water until tender, a matter of a couple minutes for skinned beans, a little longer if they are unskinned. Drain.
2. Beat the eggs and add the dill, salt and pepper. Melt a knob of butter in a frying pan and when it is foaming pour in the eggs. Scatter the beans over the eggs. Cook as you would any omelette, until it is set but is still moist. Scatter the goat's cheese over the omelette, roll up and tip onto a plate. Eat immediately.
Preparation time: 15 minutes plus chilling time
Cooking time: 12-16 minutes
1. In a large bowl mix all the burger ingredients together. Using slightly damp hands shape the mixture into 4 x 9cm/3½inch burgers. Cover and chill in the fridge for 20 minutes.
2. Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.
3. Meanwhile prepare the sweet pepper relish; in a small bowl mix all the ingredients together and set aside.
4. Serve the burgers in buns with salad leaves and the sweet pepper relish.
Preparation time: 15 minutes, plus marinating time
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
1. Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher's string or meat bands. Season on both sides and push the thyme and rosemary into the slits.
2. Place the beef in a strong, large double lined plastic freezer bag and add the cider and oil. Seal the bag, place on a large plate and refrigerate for at least 2 hours or if time allows, overnight, turning once.
3. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
4. Remove the beef from the marinade (reserve the marinade) and transfer to a rack in a large non-stick roasting tin. Pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
5. One hour before the end of the cooking time, remove the beef and rack from the
tin and add the fennel and onions. Position the beef on top of the vegetables without the rack and return to the oven for the remainder of the cooking time.
6. Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes.
7. Slice the beef and serve with the pan juices, fennel, onions and a salad or beetroot and orange relish.
Beetroot, Apple and Orange Relish
Preparation time: 20 minutes
Cooking time: 20 minutes
15ml/1tbsp rapeseed or olive oil
2 small onions, peeled and finely chopped
5ml/1tsp ground allspice
2.5ml/½tsp ground cinnamon
2 medium cooked fresh beetroot, peeled and coarsely grated
2 sharp green apples, e.g Granny Smith, cored and grated
200g/7oz brown sugar
Finely grated zest of 1 large orange
250ml/9floz red wine vinegar
1. Heat the oil in a large non-stick pan. Cook the onions, spices and salt for 4-5 minutes or until soft, stirring occasionally.
2. Add the beetroot, apple, sugar, orange zest and vinegar. Cook uncovered for 15-20 minutes, stirring occasionally.
3. Sterilise a large empty jam jar in a preheat oven to Gas mark ¼ 110°C/225°F (wash the jar and lid first in hot soapy water then rinse thoroughly). Sterilise in the oven for 20 minutes. Fill the jar with the relish whilst the jar is still hot.
4. Serve the relish with the beef.
Once sealed the relish will keep in the fridge for up to 2 months and is great served with cold meats.
Preparation time: 30 minutes
Cooking time: 20 minutes
1. To prepare the piccalilli; mix together the gherkins, cucumber, cauliflower, green beans and red pepper. Add the vinegar, honey and mustard. Mix well, cover and leave in the fridge for at least 2 hours, or overnight, if time allows for the flavours to infuse.
2. In a large bowl mix together the lamb, sultanas, onion, coriander, curry paste and seasoning.
3. Place each puff pastry sheet on a lightly floured surface. Cut into two long rectangles, lengthways. You should have four rectangles. Place a layer of the lamb mixture down the middle of each pastry rectangles in total.
4. Preheat the oven to Gas mark 6, 200°C/400°F. Brush one side of the pastry with the beaten egg, fold the other side of the pastry over to meet the egg washed side.
5. Seal the edges with a fork. Glaze the top of the pastry with the egg wash. Cut 6 rolls from each length.
6. Transfer the 24 rolls to 2 large non-stick baking trays, leaving plenty of room for each roll to rise. Bake for 20-25 minutes until golden.
7. Serve the lamb rolls with the piccalilli.
Preparation time: 15 minutes
Cooking time: 4-6 minutes
1. To prepare the mint relish; in a small bowl mix all the ingredients together, cover and set aside.
2. Place the steaks on a chopping board. Season and sprinkle with the lemon zest on both sides then brush with the oil.
3. Cook on a prepared barbecue or under a preheated moderate grill for 2-3 minutes.
4. Transfer the lamb onto warm plates and top with the roasted peppers. Scatter the Feta on top and spoon over the relish.
5. Serve with a crisp green salad.
As an alternative replace the Feta with firm goat's cheese.