Food Recipes for Lunch

Pancake bites

Ingredients

• 8 pancakes (see recipe link below)
• three quarters of a 200g tub low-fat soft cheese
• 140g roasted peppers
  
  , in oil from a jar or the deli, drained
• 140g roasted aubergines
  
  , in oil from a jar or the deli, drained
• about 24 basil
  
   leaves

Method

1. Step 1 : Lay each pancake on a work surface and spread a little of the soft cheese in the centre of each. Tear or snip the peppers and aubergines into pieces and scatter them over the cheese. Lay about 3 basil leaves on top of each pancake, then sprinkle generously with freshly ground black pepper and a little salt.
2. Step 2 :Fold two sides of each pancake into the centre, then the opposite two sides to make a square parcel. Cut diagonally through the middle to make two triangles. Serve at room temperature and eat with your hands.

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Focaccia with pesto & mozzarella

Ingredients

• 500g strong white bread flour, plus some for dusting
• 1 ½ tsp salt
• 7g sachet fast-action yeast
• 2 tbsp extra-virgin olive oil, plus some for drizzling
• 125g ball mozzarella, drained
• 5 tbsp pesto
  
   (shop-bought or see recipe, below)
• sea salt, to serve (optional)

Method

1. Step 1 :Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
2. Step 2 :Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
3. Step 3 :Now stretch the dough out onto a baking sheet until it’s about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
4. Step 4 :Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.

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Shells with balsamic tomatoes & mozzarella

Ingredients

• 400g pasta shells
• 250g pack cherry tomato, quartered
• 2 tbsp olive oil
  
• 2 tsp balsamic vinegar
  
• 2 x 125g balls of mozzarella, cubed
• bunch of basil
  
  , leaves roughly torn
• grated Parmesan
  
  , to serve

Method

1. Step 1 : Cook the pasta following pack instructions. Drain, reserving a few tablespoons of water in the pan. Return pasta to the pan over a medium heat and add the tomatoes, oil and balsamic vinegar.
2. Step 2 : Cook for 1-2 mins, then season and stir through mozzarella and basil. Serve with grated parmesan.

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Bows with tuna, olives & capers

Ingredients

• 400g pasta bows
• 6 tbsp extra-virgin olive oil
• 2 garlic cloves, crushed
• 2 x 200g cans tuna
  
  , drained
• 85g pitted olives
  
  , halved
• 2 tbsp capers
  
  , rinsed
• small bunch flatleaf parsley, roughly chopped

Method

1. Step 1 : Cook pasta following pack instructions. Drain, reserving a few tablespoons of water in the bottom of the pan.
2. Step 2 : Return the pasta to the pan over a low heat, stir in the olive oil and garlic and allow to infuse for 1 min. Toss through the remaining ingredients, season and serve.

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Pork steaks with gin & coriander sauce

Ingredients

• 2 juniper berries
• 4 tbsp gin
  
  , warmed
• 1 garlic clove, finely chopped
• 1 sprig rosemary
  
  , finely chopped
• 1 tsp coriander seeds
• 3 tbsp olive oil
  
• 2 x 175g/6oz thick, boneless pork steaks
• 150ml ¼ pint English apple juice, the cloudy varieties have more flavour
• 4 tbsp crème fraîche
• mashed potato
  
   and buttered savoy cabbage, to serve

Method

1. Step 1 : Crush the juniper berries coarsely using a pestle and mortar or rolling pin.Warm the gin in a small pan then pour over the juniper berries and leave to soak for 20 minutes. Trim the pork – leave on a little fat for flavour and to keep it moist. Drain the juniper berries, reserving the gin.
2. Step 2 : In a mini blender, or using a pestle and mortar, pound the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp olive oil. Spread the mixture over the pork. Cover and marinate for as long as possible (preferably overnight if you have the time).
3. Step 3 : Heat the remaining oil in a small non-stick frying pan until very hot. Add the pork and cook quickly on both sides until golden. Pour in the gin – boil fast until it disappears or set light to it and let the flames burn down – this removes the raw alcohol taste. Pour in the apple juice. Scrape the pan to loosen any sticky bits. Bring to the boil.
4. Step 4 : Half cover with a lid and simmer for 10 minutes until the pork is cooked and the sauce reduced but not too thick. Remove the pork to a warm plate. Swirl the crème fraîche into the sauce. Bring back to boil and boil rapidly for 1-2 minutes until it’s syrupy, then season to taste. Serve the pork and sauce with mashed potatoes and savoy cabbage, tossed with butter and finely sliced garlic.

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Salmon, strawberry & fennel salad

Ingredients

• 200g packet smoked salmon, torn into strips
• 1 large bulb of fennel, trimmed, cored, halved and finely sliced into strips
• 50g bag of rocket
  
• 200g ripe strawberries
  
  , hulled and halved

For the dressing

• 4 tbsp olive oil
  
• 2 tbsp white wine vinegar
• 2 tsp wholegrain mustard
• 1 tsp runny honey
  
• crusty brown rolls, to serve

Method

1. Step 1 : In a small bowl whisk together the dressing ingredients, season if you want to; set aside. Put the smoked salmon, fennel, rocket and strawberries into a separate bowl.
2. Step 2 : Drizzle the dressing over the salad and toss gently so everything glistens. Finish with cracked black pepper and serve with crusty rolls.

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Tangy tuna burgers

Ingredients

• 200g fresh tuna steak
• 1 garlic clove, finely chopped
• small knob fresh ginger
  
  , peeled and finely chopped
• 1 tbsp soy sauce
  
• handful coriander leaves, chopped
• 1 tbsp sunflower oil
  
• burger buns, lettuce leaves, sliced tomato and avocado, to serve

Method

1. Step 1 : Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
2. Step 2 : Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.

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Feta & pepper tortilla

Ingredients

• 2 red pepper
• 3 medium potatoes
  
• 2 tbsp olive oil
  
• 8 eggs
  
• 100g feta cheese

Method

1. Step 1 : Heat the grill to highest setting. Put the peppers on a baking tray and place about 5cm away from the element. Cook for 10-15 mins, turning with tongs every time a side becomes charred, until the peppers are black all over. Tip into a bowl and cover until cool. Peel off the skin with your fingers, then tear the peppers in half, scrape away the seeds with a knife and discard the stem. Cut into thick strips and set aside.
2. Step 2 : Peel the potatoes and thinly slice into discs. Put half the oil and all the potatoes in a large, non-stick frying pan and place on a very low heat. Cook the potatoes very gently for 10-15 mins so they are just sizzling quietly. Use a wooden spatula to turn them occasionally while they are cooking. The potatoes are ready when they are tender and starting to break up. Set the potatoes aside.
3. Step 3 : Crack the eggs into a bowl, season, then whisk together until the whites and yolks have mixed. Tip potatoes and peppers into the eggs and stir. Put the pan on a low heat with the remaining oil. Pour in the egg mixture and cook gently for about 5 mins, using a wooden spatula to ripple the cooked egg from the outside into the middle. Remove from the heat.
4. Step 4 : Crumble the feta over the tortilla and place the pan under the grill. Cook for 4-5 mins until the top no longer wobbles and the cheese has browned. leave the tortilla to relax for a few mins, then use the spatula to lift it onto a board. Cut into wedges and serve.
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6. Ember-baked focaccia stacks

Ingredients

• 1 focaccia roll, or about 10cm square cut from a loaf of focaccia
• drizzle balsamic vinegar
  
• drizzle olive oil
  
• 2 whole roasted peppers from a jar
• 4 tsp olive
  
   tapenade
• 6 chunks or slices of ready-roastedcourgette
  
• few basil leaves
• 1 tbsp toasted pine nuts

Method

1. Step 1 : Halve the focaccia through the middle, then drizzle both cut sides with a little balsamic and oil. Brush a large square of foil with a little more oil, then sit the foccacia base in the middle. Top with a slice of pepper, roughly the same size as the bread, then spread with half the tapenade. Layer half the courgettes on top, scatter with a few basil leaves and half the pine nuts. Repeat the layers again, then finish with a third layer of roasted pepper. Top with the other bread half, then wrap tightly in the foil. Make up to a day ahead – or freeze now.
2. Step 2 : To cook, place the wrapped stack directly on the coals (or on the rack if you are using a gas barbecue) and bake for 10 mins on each side or 15 mins each side from frozen.

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Porcini-rubbed steak

Ingredients

• 25g dried porcini mushrooms
• 1 sprig thyme
  , leaves only
• 2 thick sirloin steak
• 1 tbsp olive oil
  
• baked potatoes and salad, to serve

Method

1. Step 1 : Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
2. Step 2 : Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there’s no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.

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Summer fish cakes with chilli cream

Ingredients

• 650g potato
  
• 225g broad beans
  
• 900g firm white fish
• 600ml water
• serve with a dollop of crème fraîche, drizzed with a little chilli sauce

Method

1. Step 1 : Peel and cook the potatoes for 20mins. Cook the broad beans for 5 mins. Drain both and mash together. Cook the white fish (or salmon, as in the cover recipe) in a pan with 600ml/1 pint water for 8-10 mins until tender.
2. Step 2 : Drain and cool then flake into large pieces, discarding skin and bones. Fold the flakes into the mash and season.
3. Step 3 :Shape into eight cakes. Dust with flour and fry in a little olive oil for 3-4 mins each side. Serve with a dollop of crème fraîche drizzled with a little chilli sauce.

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