Speedy Breakfast & Brunch

Rich, decadent – a prime dish for breakfast in bed treatment. Enjoy with a cup of Earl Grey or a proper coffee.

If you've got to grate chocolate for a recipe, stick it in the fridge to chill first. Otherwise it melts and your hands get slippy.

Sunshine Cooking
It’s good to be back after a couple of weeks of sunning myself up in Spain – and a load of cooking. Holidays are meant to be a break but when you’re a chef and staying in a villa with 10 of your mates who don’t know how to cook and are on a budget it can get a bit hectic. Not that I mind really as it means that I get to eat what I want.

It was a pleasure to cook out there due to the quality of the basic ingredients and the price I was paying for them. Cured meats were so cheap and easy to team up for lunch with some good cheeses, breads and lovely Spanish tomatoes. Perfect for lunch in the hot weather and eaten by the poolside. Evening meals were a bit hectic. Typically, I’d do a pasta dish for starters as everyone was pretty famished at the end of the day. Followed by something like a healthy chicken salad, lovely griddled vegetables and barbecued meats. Cooking for so many does have it drawbacks. Everything takes three times as long to prepare and cook. It took me 40 minutes just to de-seed and prep the tomatoes to make a tomato concasse one night. A pretty deadly thing to be doing in temperatures of 35 degrees and rising.

Back in the UK I went straight off to the Latitude Festival in Suffolk which was a lot of fun – enjoying some of my favourite comedy acts and bands like Florence and the Machine, Vampire Weekend, Empire of the Sun and then Tom Jones to round it all off. For once, I wasn’t cooking but enjoyed some lovely festival grub – Hog Roast, Ostrich Burger etc. If you get a chance – definitely go next year – it’s a great event.

Now I’m back home and picking the courgettes that have been ripening up while I’ve been away. Check out this recipe for Courgette Bruschetta which I made up yesterday. Enjoy!! Sam x

HOT COURGETTE BRUSHETTA

1-2 slices bread

A little olive oil

1 cut clove garlic

1 Small Courgette

A little butter

1 clove of garlic

2 teaspoons of cream fraiche

Bit of grated parmesan

Pinch of oregano or marjoram or fresh tarragon

Salt and pepper

Squeeze of lemon juice

1. Griddle the bread on a griddle pan (or toast or grill). Rub with garlic and drizzle a little olive oil. 2. Crush garlic. Slice courgette thinly. Put olive oil in a frying pan. Add garlic. Fry gently 10 seconds. Add courgettes. Fry off for 10 seconds. Add teaspoon butter and choice of herb. 3. Season well. Remove from heat. Stir in the crème fraiche and parmesan. Add lemon to taste, salt and black pepper. 4. Pile on brushetta.


Summer Salads
So, we didn't do ourselves proud at the world cup. Bad luck or poor tactics? But at least the sun is out and you've got to think salads.

These little beauties caught my eye at the farm shop this week. We get pretty used to seeing fruit and veg that are standardised. Tomatoes that are round, red, blemish free. And too often taste pretty bland and not worth bothering with. I knew these would be winners as soon as I took a sniff. Smell your tomatoes. They should give off a peppery whiff.

Look for anything that has a different shape. Look for old varieties. These few made me a complete meal. I just whizzed up a bit of dressing with a pinch of sugar, salt, bit of mustard, then one third white wine vinegar and two thirds fruity olive oil. Whisk or shake in a jar. Bit of pepper. Scatter over the fruit with a sprinkle of seal salt. Add chopped parsley or chives or red onion. Eat with proper crusty bread. Bit of nice cheese. I like a nice slice of Spanish manchego. Off there soon on my holidays! Sam x


The Globe Artichoke
I’ve been cooking away this week experimenting with a whole range of recipes and ingredients. A trip out to our friendly farm shop had me buying some globe artichokes which have just come into season.

These little beauties won’t fill you up but they taste uniquely beautiful. Like asparagus they don’t need a lot doing to them. Prepare them simply as below and enjoy with a bit of your own or good bought mayonnaise for dipping or dunk the leaves into a little melted butter and lemon juice or make up a dressing with 3 parts olive oil, 2 parts lemon juice or white wine vinegar, salt and pepper, a pinch of sugar and whisk in a tiny bit of mustard if you fancy it.

It’s great getting back to my own kitchen for a bit. So nice to be in a clean environment. This week I took delivery of a big box of Divine Chocolate’s new chocolate bar. It’s 85% dark chocolate and they’ve asked me to come up with a recipe for a dense, dark, decadent chocolate pudding. Recipes don’t always come to me straight away but this one did. I’ve come up with a Jaffa-Cake my-style. And that’s all I’m telling you at this stage. Have a good week. Sam x

Sorting out your globe artichokes Don’t confuse these with Jerusalem artichokes which are like nobbly potatoes. Globes are much more exotic.

You can eat the heart of the artichoke and the soft flesh at the base of the inside leaves.

Wash your artichokes well under cold water. Slice their stems off. Pull off any really tough outer leaves. If the tips of the leaves are really sharp, nip them off with scissors Put artichokes into the top of a steamer or into a pan of water with salt and a bit of lemon juice. Pour in enough water to come half way up the veg. Boil or steam for 25 minutes (small globes) up to 45 (large) Drain globes upside down for 2 minutes. Put dips or dressings on the table. Put an artichoke on each plate. Put a large dish on the table to take discarded leaves. Pull off each leaf in turn. Dip into whatever. Pull the soft flesh off with your teeth. Discard leaf onto dish. When all leaves are gone use a knife to remove the furry top to the artichoke heart. Discard into dish. Slice into the heart – dip into dressing. Tasty…………..


Fish and Chips!
You can’t come from Yorkshire and not enjoy your fish and chips. Many’s the time I’ve been in Scarborough, Whitby or Bridlington and watched the fish coming in then headed off for a brilliant fish and chip supper. In Whitby it’s got to be had at ‘The Magpie Café’ – a favourite with Rick Stein and just about everyone else in the world. You should see the lengthy queues at weekends, although nobody seems to mind hanging about on the steep steps up to the place as there’s plenty of people watching to do. And the experience you get once inside is always amazing.

There’s something for all tastes on the lengthy menu (even vegetarians and people with special diets get a look-in ) so though I may think about getting moules marinere or a crab cocktail (ok – I’ll get those for a starter) or ordering something a bit more complex swimming about in a lovely sauce, it’s always the fish and chips I’ll go for. The chips are cooked in beef fat which accounts for that wonderful rich lush taste. And there’re usually four or five white fish to choose between (haddock, plaice, lemon sole, monk fish, cod) all fried up in their wonderful batter.

Cod’s got to be my favourite. Over the last few years this has been a controversial choice. The Magpie sells sustainable cod – fish that’s line caught and hasn’t been hovered up by a massive trawler. Four years ago, stocks of North Sea Cod were at their lowest and there was a very real possibility that it could become extinct. But strict quotas on the amount that could be fished and how, with protection of certain fishing grounds has started to work. It was announced this week that stocks are up so I reckon it’s ok to treat yourself to a bit of cod now and then – as long as it’s sustainable. This week’s fish dish is Yorkshire cod. Here’s how it’s done. Enjoy….

BATTERED COD FILLET

1. Check fish comes from a sustainable source.

2. Buy one fillet per person

3. Check central line down each fillet for hidden bones. Remove any you find with clean eyebrow tweezers

4. Sprinkle fish with a little salt to firm it up 30 minutes before cooking.

5. Mix a bit of flour with seasoning just before cooking. Tip onto a plate. Coat fish lightly with flour.

6. Make a batter. Tip 225 g of self raising flour into a bowl. Gradually beat in 300ml cold water or beer or cider. I use a balloon whisk. Season.

7. Heat sunflower oil in a deep wide heavy frying pan – safety note – the oil must never come too close to the top of the pan or it will splash/boil over and you’ve got a fire on your hands. The pan must be deep and don’t fill more than half way with oil. If in doubt, use a deep fat fryer or fry in a large deep saucepan and cut your fillets into smaller pieces to fit. Never leave the pan unattended while you’re cooking. Ideally the oil will come half-way up the fish when it’s cooking.

8. Heat the oil until it’s hot enough to turn a breadcrumb golden. Dip each bit of fish into the batter until fully coated. Let excess batter drip off. Carefully lower the fish into the oil. Don’t over crowd the pan or it may spill over and anyway the fish wont cook evenly. Do a bit at a time if you need to.

9. Cook fish until golden on the one side then turn extremely carefully using a fish slice and a wooden spoon or similar. You want long handles to protect your hands. Don’t splash oil as you do this.

10. Cook for another few minutes until the fillet is fully golden brown and crisp. I cant give exact times but as you do it more often you learn to judge it. The fish in the picture took 8 minutes cooking.

11. Carefully remove and lay fish on kitchen paper on a plate. Salt it lightly. Turn the heat off under your pan immediately.

12. Serve fish with chips or boiled spuds, ketchup, HP, peas (mushy or fresh from frozen or fresh), vinegar, mayo, lemon for squeezing. Bread and butter is traditional as is a cup of Yorkshire Tea.




The Mighty Asparagus!
Well, one exam down and two to go. I’m stuck in revising. So when it comes to eating I’m looking for what’s simple to cook to keep myself healthy. Fruit and veg shops, markets, supermarkets are just taking delivery of new season English asparagus. Cook it up on it’s own for a great snack or starter or do what I do. Add a few other ingredients and you’ve got a great fast main meal that’s packed with good things. It doesn’t have to be expensive. There are loads of two- for- the- price- of- one pack offers at the moment or get it cheaper from the market or farm shop.

Asparagus needs a good rinse then pat dry. The ends are woody. Bend each spear and you’ll see what’s good and tender and how far you need to snap or cut off. Cooking method? You can steam them or use a special asparagus cooker. I usually bring a bit of water to boil in a frying pan. I add a tiny pinch of salt. I lay the stems in boiling water then reduce the heat to a good simmer. I cook for 2-3 minutes then piece a stem with a sharp knife to see if its done. Asparagus doesn’t want to be soggy or rock hard but just tender. Drain immediately. Put it on a warm plate. Add a little lemon juice (bottled is ok if you don’t have a fresh one about) and a bit of butter. Salt and black pepper. Top with a freshly poached egg and eat with a chunk of bread or toast - 6 spears of asparagus per person sounds about right. This is also good with a rasher or two of crispy grilled bacon or a slice or two of cooked ham, or you can make it go further with some baby boiled potatoes.

Finally – news of the London Fairtrade Festival on 7th-9th May which is being held to celebrate the 10th birthday of Divine’s Dubble bar (created by Divine Chocolate and Comic Relief). I’d be going myself if I wasn’t doing exams. But if you’re local and free – it’ll be well worth a look in. Find it at Potter’s Field Park, a riverside green space by Tower Bridge and City Hall. Entry is free and everyone is invited! Check out the following activities:

Fairtrade chocolate, coffee and wine tastings

All your favourite Fairtrade companies, selling everything from ice cream to nuts to clothing

Craft and cake making workshops

Children's author Tom Palmer will read from his new book Offside

Join in with an interactive kid's opera

Five a side football games and skills coaching

Music acts, performance poetry, Fairtrade fashion show

Walk-in movies on Friday and Saturday evenings

Dubble's magnificent birthday cake will be cut by singer Mica Paris at 11.30am on Saturday 8th May

For more information check-out the website here