I really like duck; usually in a pancake with plenty of spring onion, cucumber and hoisin sauce. If it’s on a menu in a restaurant I will normally order it because I love the flavour. Gressingham (the remarkable duck people) got in touch to see if I’d like to come up with a recipe with some of their duck and I thought it was a great opportunity to have a go at cooking something I enjoy eating but don’t cook that often. Ramen is something that I find both cleansing and filling and love that you can add whatever you like to it. This pulled duck ramen is a great way to use leftover duck and is really quick and easy to make.
Sweetcorn Chowder
Ingredients
You will need (for two bowls of soup):
| 1 medium onion, finely chopped | £ 0.10 |
| 100g smoked bacon lardons | £ 0.65 |
| Large knob of butter | £ 0.15 |
| 2 large potatoes, peeled and chopped | £ 0.50 |
| 250ml vegetable stock | £ 0.10 |
| 400ml milk | £ 0.35 |
| 1 cob sweetcorn, kernels removed | £ 0.25 |
| Small handful chives, chopped | £ 0.25 |
| 1 bay leaf | £ 0.05 |
| Salt and pepper | £ 0.02 |
| Total | £ 2.42 |
Method
Melt the butter in a large saucepan and fry the bacon and onion together until the onion is soft and the bacon turning brown at the edges.
Add the potatoes, bay leaf, stock, milk and salt and pepper and simmer until the potatoes are almost soft, around 10 minutes. Add the sweetcorn and simmer for a further 5 minutes.Check the seasoning, remove the bay leaf and stir in the chives before serving in warmed bowls.
This soup has chunky bits, soft bits, crunchy bits and a full flavoured liquid bit. It’s got sweet, smoky, savoury, salty and soupy. Earthy, fresh, homely and new. What I’m trying to say is that as a bowl of food goes it’s got it all. Not only that but it’s inexpensive too. What more do you need? I think I could eat this for lunch every day and never tire of it. And that’s pretty much what I do as long as the cobs keep coming. Happy days.
Basil Lime and Lemonade
Ingredients
You will need (for a jug of basil lemonade):
- Small handful basil leaves
- 3 tbsp sugar
- 750ml sparkling water
- 125ml freshly squeezed lime and lemon juice (I used three limes and one lemon)
- Ice to serve
Method
Put the basil and sugar into a jug and bash it together with a rolling pin or muddler until the basil is well bruised and it smells lovely. Add the lime and lemon juice and stir it all together until the sugar is dissolved. Add some ice to the jug and top up with the sparkling water. Give everything one final mix then pour into glasses and serve.Trust me on the basil for this, it gives the drink a really interesting flavour; sort of floral and quite earthy. I made this quite strong as I prefer a mouth puckering, not too sweet lemonade but you could add more or less sugar and juice to suit your taste. I have made this with flat water but I do think that the sparkling is slightly better. It’s really refreshing and ideal for a warm evening but I will definitely make it later on in the year as a citrus pick-me-up.
White Chocolate and Blackcurrant Blondies
Ingredients
You will need (to make nine blondies):- 200g caster sugar
- 3 eggs
- 200g butter, melted
- 150g plain flour
- 1/2 tsp baking powder
- 200g white chocolate buttons or chips
- 100g blackcurrants, tops and tails removed
- 1 tsp vanilla extract
Method
Preheat an oven to 180C. Grease a 20cm square baking tin then line it with baking paper.
Beat the sugar, eggs and vanilla extract together until light and fluffy then beat in the melted butter. Add the butter a little at a time.
Sieve the flour and baking powder together then tip this into the egg mixture and fold it in lighlty.
Gently fold in the chocolate buttons and blackcurrants and bake for 30-35 minutes or until lightly golden brown but still gooey in the middle.
As it has been so warm recently it did feel a bit odd baking and eating these in the sunshine but they were so good. The soft, squidgy, cakey blondie mix I was really pleased with. The added white chocolate chips, some of which got caramelised in the oven, gave some texture and were a real treat. I loved using the blackcurrants in this as they gave such a distinctive flavour and wonderful colour and turned almost jam like. Next time you get your cake craving I very much recommend you try these.
Broad Bean and Feta Smash with Cucumber, Lettuce and Dill Salad
Ingredients
You will need (for two):
- Large handful broad beans, podded
- 100g feta, cubed
- Extra virgin olive oil
- 1 small garlic clove, crushed
- Salt and pepper
- Small handful mint leaves, finely chopped
- 1 ciabatta
- 1 small cucumber, sliced
- 1 lettuce, shredded
- Small handful dill, finely chopped
- 2 tbsp extra virgin olive oil
- 2 tsp white wine vinegar
- 1/2 tsp sugar
- Salt and pepper
Method
Start by adding the broad beans to a pan of lightly salted boiling water and cooking them for 3-4 minutes. Drain the beans and rinse under cold water before peeling off the grey skins on the outside.
Put the broad beans into a bowl with the feta, a drizzle of olive oil, the garlic, salt, pepper and mint. Mash it all together so it is slightly combined but still chunky. Put to one side.
Bake the ciabatta according to packet instructions then cut into slices.
Put the cucumber and lettuce into a serving bowl.
Elderflower and Blackcurrant Gin and Tonic
Ingredients
You will need (per drink):
Swedish Style Burgers
Recipe from Västerbottensost cheese as part of their ‘Swedish summer to remember’.
Ingredients
You will need (for two):
- 350g minced venison (or beef)
- 1 rasher fried bacon, chopped
- 1 tsp crushed juniper berries
- Salt and pepper
- Västerbottensost cheese, grated
- Buns of your choice and salad and condiments to serve
Method
Put the venison mince into a bowl and add the chopped bacon, juniper berries and salt and pepper.
Give everything a really good mix then form into four burger shapes (I made quite small ones).
Heat a pan to high and add a little oil to the pan. Fry the burgers until lovely and brown on the outside and cooked through. For the last few minutes of cooking add the grated Västerbottensost and allow to melt.
Caramelised Fennel and Salami Pizza
Ingredients
You will need:
For the dough (makes enough for four pizza bases):
- 400g strong white flour
- 1 tsp sea salt
- 1 sachet fast action yeast
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 250ml warm water
For the tomato sauce (makes enough for one pizza):
- 4 large, very ripe tomatoes, seeds removed and diced
- 1 small onion, finely chopped
- 2 small garlic cloves, crushed
- Olive oil
- Salt and pepper
Toppings (per pizza):
- 1 ball mozzarella, sliced
- 1 fennel bulb, sliced
- 1/2 tbsp sugar
- Salami
Method
Make the dough by mixing together the flour, salt, yeast and sugar. Pour in the olive oil then add the warm water.
Knead for 10 minutes then leave for an hour or so until doubled in size. Divide into four, you can freeze what you don’t use.
Next make the tomato sauce. Add the onion with a little olive oil to a frying pan over a low to medium heat and leave to soften for around 15 minutes. Add the garlic and cook for a few minutes more then stir in the diced tomatoes. Put a lid on the pan and leave to cook for about 10 minutes then remove the lid, turn the heat up and continue cooking until thickened. Add salt and pepper to taste then blend the sauce.
Add the fennel with a good glug of olive oil to a small lidded pan and leave over a low heat for at least 30 minutes or until well softened. Stir occasionally. Remove the lid from the pan and stir in the sugar. Continue to stir until evenly coated and caramelised.
Preheat an oven to 240C. Roll the pizza dough out on a floured surface so that it fits a large baking tray. Lightly flour the baking tray and put the dough on top.
Greek Salad, Hummus and Pitta Bread
Ingredients
You will need (for four):
- Pitta breads £0.50
For the hummus:
- 1 can chickpeas £0.65
- 1 garlic clove £0.03
- 2 tbsp extra virgin olive oil £0.10
- 1 tsp peanut butter £0.10
- Salt and pepper £0.10
For the Greek salad:
- 1/2 cucumber, sliced £0.30
- 3-4 tomatoes, sliced £0.50
- 1 small onion, sliced £0.10
- 1 small lettuce, chopped £0.40
- 1 pack mixed olives and feta £2.20
- 1-2 tbsp extra virgin olive oil £0.10
- 1 tsp dried oregano £0.05
Total £5.13
Method
Start by adding all the ingredients for the hummus to a food processor and blending until smooth. If the hummus is a little thick you can add a little extra oil or a small amount of hot water.
Mix all the ingredients for the salad together, except the olives, then top with the olive and feta mix.
Heat up the pitta breads according to packet instructions.
Pour a little extra virgin olive oil over the salad and sprinkle over the chopped oregano and a little salt and pepper.
Summer Vegetable Minestrone
Ingredients
You will need (for two big bowls or four smaller ones):
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 2 small carrots, peeled and chopped
- 1 small onion, finely diced
- 1 small courgette, diced
- 1 large tomato, diced
- 1 handful summer greens, shredded
- 1 handful broad beans, podded
- 1 handful fresh peas, podded
- 1 litre hot vegetable stock
- 90g small pasta
- Salt and pepper
Method
Prepare the broad beans by adding the beans to a pan of lightly salted boiling water. Cook for 3-4 minutes before removing, running under cold water and then squeezing the beans out of their grey skins. Set aside.
Put a large pan on a low heat and add the olive oil, garlic, carrot, onion and courgette. Put a lid on and leave to soften for around 10 minutes.
Remove the lid and add the tomato, summer greens and peas then pour in the hot stock.
Bring to the boil then add the pasta and a little salt and pepper.
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