One-Dish Beef Casserole

One-dish Beef Casserole

This easy beef casserole is made from chunks of steak, braised slowly with carrots, onions and potatoes in a tomato-based beef stock. Once prepared and in the oven there is nothing more to do!

One-Dish Beef Casserole

4 servings
  • Preparation time: about 35 minutes
  • Cooking time: 2 hours 45 minutes

  • Ingredients
  • 700 g (1½ lb) stewing steak
  • 28 g (1 oz) flour (3 tbsp)
  • 2 tbsp oil
  • 2 medium onions, sliced
  • 450 g (1 lb) carrots, sliced (6 medium)
  • 700 g (1½ lb) potatoes, peeled and sliced (4½ medium)
  • ground nutmeg
  • salt and freshly ground black pepper
  • 1 x 400g tin whole tomatoes (½ x 28 fl oz can)
  • good beef stock
  • 225 g (8 oz) peas (optional) (1½ cups)

Equipment

  • You will also need a lidded casserole dish and a frying pan/skillet for this recipe.


  • Method
  • Preheat the oven to 170°C (325°F) (gas 3)

  • Place the flour in a medium-sized plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak. Remove the steak from the bag but reserve any remaining flour.

  • Heat the oil in the pan/skillet over a medium heat and, when just beginning to smoke, add the steak. Toss the steak so it will sear on all sides. This will need to be done in a few batches as you don’t want to overcrowd the pan or the cubes of steak will steam rather than sear. Put to one side.

  • Now reduce the heat in the pan/skillet and add the remaining 1 tablespoon of oil. When it is hot add the onions and carrots and gently cook for 5 minutes.

  • Now layer steak, onions, carrots, and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go.
  • Sprinkle the remaining flour from the bag over the meat and vegetables and then add the tomatoes.

  • Finally pour over enough hotstock to come just over halfway up the ingredients.

  • Cover and cook for 2½ hours.

  • Peas can be added 15 minutes before the end of cooking.
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Updated: March 9, 2020

Sweet Mustard Pork

Sweet Mustard Pork

Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.

Sweet Mustard Pork

4 servings
  • Preparation time: about 30 minutes
  • Marinading time: at least 30 minutes, overnight if possible
  • Cooking time: 10 minutes hob; 35 minutes oven
  • Ingredients
  • 450 g (1 lb) pork fillet/tenderloin
  • 4 tbsp olive oil
  • 4 tbsp maple syrup
  • 3 tbsp wholegrain mustard
  • 4 garlic cloves, crushed
  • salt and freshly milled black pepper
  • Vegetables to serve
  • roasted diced potatoes and carrots
  • peas

Equipment

  • You will also need 2 small roasting pans.


  • Method
  • For the marinaded pork
  • Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish.

  • Now add the pork and turn to coat in the marinade.

  • Cover the dish and refrigerate for at at least 30 minutes; overnight if possible.

  • For the mustard pork
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Remove the pork from the fridge and leave to come up to room temperature.

  • Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop into small chunks and put in a bowl. Toss with a glug of olive oil.

  • The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting pan along with the olive oil and roast for about 35 minutes until they start to brown and crisp.

  • Transfer the pork to the second pan and pour over the marinade. Cover with foil and roast in the oven for 25 minutes. Then remove the foil and continue roasting for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.

  • Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
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Updated: February 17, 2020

Pork and Cheese Crumble

Pork and Cheese Crumble

Tasty pork, baked on a bed of tomatoes and onions, and topped with a crispy, cheesy crumble. This is a quick dish to prepare. Just serve with seasonal vegetables.

Pork and Cheese Crumble

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 pork chops OR
  • 450 g (1 lb) pork fillet/tenderloin
  • 2 tbsp butter
  • 2 small onions, thinly sliced
  • 2 x 400g tins or 1 x 28 fl oz can whole tomatoes
  • salt and freshly milled black pepper
  • 1 tsp sugar
  • 55 g (2 oz) cheese, grated (½ cup)
  • 4 tbsp fresh breadcrumbs

Equipment

  • You will also need an ovenproof dish with lid.


  • Method
  • Preheat oven to 180°C (350°F) (gas 4)

  • First, prepare the pork. Remove any bone and excess fat from chops. If using fillet/tenderloin, cut into four equal pieces and then flatten each piece a little by covering the pork with cling film (plastic wrap) and bashing it with a rolling pin.

  • Now melt the butter in a frying pan/skillet over a medium heat. Then add the pork, and sauté for 2 minutes on each side until golden brown.

  • Meanwhile, spread the onions over the bottom of the ovenproof dish. Cover with the tomatoes, season, and sprinkle over the sugar.

  • Place the pork on top of the tomatoes.

  • Toss the breadcrumbs and cheese together, then sprinkle over the meat.

  • Cover and bake in the centre of the oven for 45 minutes.

  • Remove the lid and continue to bake for a further 15 minutes to brown the top.

  • Serve with seasonal vegetables.
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Updated: February 8, 2020

Stuffed Sole

Stuffed Sole

Sole fillets are a delicate fish and here they are cooked with a cream cheese, parsley and lemon stuffing, which adds to the flavour of the fish without overpowering it. Cooks in just 20 minutes for a delicious meal.

Stuffed Sole

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes, oven
  • Ingredients
  • 8 sole fillets, about 140g (5 oz each)
  • 55 g (2 oz) cream cheese, softened (¼ cup)
  • ½ cup fresh breadcrumbs, 1 slice bread with crusts
  • 3 tbsp fresh parsley, chopped
  • lemons
  • freshly milled black pepper
  • paprika

Equipment

  • You will also need an ovenproof dish large enough to take 4 fillets in a single layer, lightly greased.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Zest half a lemon and set aside.

  • Tip the breadcrumbs into a large frying pan/skillet and, over a medium heat, toast them until quite crispy, 2–3 minutes. Shake the pan often to turn the crumbs.

  • Now tip the breadcrumbs into a large bowl and add the cream cheese, 2 tablespoons of the chopped parsley, black pepper, and the juice of the whole lemon. Mix to combine.

  • Place four of the fillets in the ovenproof dish in a single layer. Spread the filling over the four fillets and then top with the four remaining fillets.

  • Squeeze the juice of the half lemon over the fish.Then sprinkle a little paprika and the lemon zest on top.

  • Bake, uncovered, in the oven for 20 minutes, until the fish flakes easily with a fork.

  • Garnish with the remaining parsley.

  • Serve with asparagus when in season. It is delicious with this dish as it complements the delicacy of the sole. Serve with whole green beans at other times.

Note

  • This dish can also be microwaved, covered, on high for 8 minutes. Let stand, covered, for 5 minutes before serving.
Print Recipe

Updated January 30, 2020

Greek Pasta Bake

Greek Pasta Bake

A tasty baked dish of lamb, pasta and tomatoes covered in a white sauce and topped with grated cheese.

Greek Pasta Bake

4 servings
  • Preparation time: About 40 minutes
  • Cooking time: 40 minutes hob (30 minutes oven)
  • Ingredients
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 450 g (1 lb) lamb mince/ground lamb
  • 2 tbsp tomato purée/paste
  • 2 × 400g tins or 1 × 28 fl oz can chopped/diced tomatoes
  • 2 bay leaves
  • 150 ml (5 fl oz) good beef stock (⅔ cup)
  • salt and freshly milled black pepper
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) plain/all purpose flour (3 tbsp)
  • 300 ml (10 fl oz) milk (1¼ cups)
  • 170 g (6 oz) macaroni (1½ cups)
  • 55 g (2 oz) Cheddar cheese, grated/shredded (½ cup)
  • To serve
  • Accompany with a green salad

Equipment

  • You will also need a 2 litre (3 pint) (8 cup) ovenproof dish.


  • Method
  • Heat the oil in a large pan and cook the onion and garlic over a medium-low heat for 3 minutes, until softened.

  • Increase the heat, add the lamb, and stir-fry for 3–4 minutes until browned all over, breaking up any lumps as it is cooking.

  • Now reduce the heat and stir through the tomato purée/paste and cook for 1–2 minutes.

  • Then stir in the tomatoes, bay leaves, and stock, and season. Bring to the boil, then reduce the heat and simmer for 35–40 minutes.

  • 15 minutes before the meat sauce has finished cooking preheat the oven to 180°C (350°F) (gas 4).
  • Cook the macaroni in boiling salted water as directed on the packet. Drain well.

  • Meanwhile make the white sauce. Melt the butter in a small pan, then tip in the flour and stir to make a smooth paste. Cook over a low heat for 1–2 minutes. Remove from the heat. Gradually whisk in the milk, stirring continuously, until smooth. Then cook for 4–5 minutes on a low heat, stirring until the sauce starts to thicken.

  • Spread half the macaroni over the base of the dish. Spoon the meat sauce on top. Then cover with the remaining macaroni.

  • Pour the white sauce evenly over the top and scatter with cheese.

  • Bake for 25–30 minutes until the sauce is bubbling around the edges.

Tip

  • A foolproof way to make a smooth white sauce:

  • Once the butter has melted, tilt the pan so all the melted butter rests in one corner. Tip the flour onto the pool of butter. It will then be easier to stir to a smooth paste. Also preheat the milk in a microwave, on high, for 1 minute, then gradually whisk it into the roux. Adding warm milk gradually will make a smooth sauce without any lumps.
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Updated: December 29, 2019

Spicy Oven Chicken

Spicy Oven Chicken

Succulent chicken pieces with a spicy flour and cheese coating, cooked in butter in the oven and served with sautéed diced tomatoes and a creamy spice sauce.

Spicy Oven Chicken

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes, oven 25, hob 5
  • Ingredients
  • 140 g (5 oz) butter (½ cup + 2 tbsp, or 1¼ sticks)
  • 4 tbsp flour
  • salt and pepper
  • 1 tsp curry powder or chilli powder
  • 4 chicken portions, breasts, legs or quarters, skins left on
  • 6 tbsp Parmesan cheese, finely grated
  • 150 ml (5 fl oz) chicken stock* (⅔ cup)
  • 150 ml (5 fl oz) single cream (table cream) (⅔ cup)
  • 4 tomatoes, diced

Tip

  • *The sauce is enhanced by using a good stock. In Canada I can recommend ‘Better Than Bouillon’. It really makes a tasty stock and doesn’t contain a lot of additives. In the U.K. I would choose the organic range.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Mix the flour, seasoning and curry or chilli powder together and spread on a plate. Spread the Parmesan cheese on a second plate.

  • In a small roasting pan, melt 115g (4 oz) (½ cup, or 1 stick) of the butter in the oven. This will only take about 1 minute. Then remove.
  • Turn the chicken pieces in the butter, shaking them a little when lifting to remove any excess butter. Coat in the flour mixture and then the cheese. Reserve remaining flour.

  • Return the chicken to the pan in a singe layer, skin side down. Cover with foil, and bake for 20 minutes.

  • Remove the foil, turn the chicken and return to the oven for a further 5 minutes to crisp up.

  • Meanwhile melt the remaining 28g (1 oz) (2 tbsp) butter in a large frying pan/skillet. Add the tomatoes and cook over a medium heat. Shake the pan frequently to keep turning the tomatoes.
  • Take the chicken out of the pan and keep warm while making the sauce.
  • Mix the reserved flour into the buttery residue in the pan and stir well, scraping up any sticky bits from the bottom of the pan. Over a low heat, cook for 1 minute. Slowly blend in the chicken stock and then add the cream. Bring to the boil while continuing to stir and then simmer until the sauce has thickened as is smooth. This will only take a minute or two. Remove from the heat.

  • Serve the chicken with the tomatoes and sauce.

  • Chunky Home Fries go well with this dish.
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Updated December 29, 2019

Shepherd’s Pie Napoletana

Shepherd's Pie Napoletana

The traditional shepherd’s pie can be quite bland and my basic Shepherd’s Pie recipe has extra seasonings to liven it up. This one brings a touch of Italian using a Napoletana sauce and with grated Parmesan on the top.

Shepherd's Pie Napoletana

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 450 g (1 lb) minced lamb/ground lamb
  • 1 onion, finely chopped
  • 1 fresh rosemary sprig or a large pinch of dried
  • 225 ml (8 fl oz) red wine (1 cup)
  • 500 g (16 fl oz) Napoletana pasta sauce or similar (2 cups)
  • 900 g (2 lb) potatoes, floury (about 6 medium)
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 55 g (2 oz) Parmesan cheese, coarsely grated (½ cup)


  • Method
  • Brown the lamb in a large pan over a medium heat, stirring frequently to break up any lumps, about 7 minutes. It should be really well browned. Then remove from the pan and set aside.

  • Add the onion to the pan with the rosemary and cook until soft and golden, about 10 minutes. There should be enough fat left from browning the meat not to require adding any oil.

  • Now, return the lamb to the pan and stir in the wine. Loosen any crusty bits from the bottom of the pan and then leave the wine to bubble gently until roughly half of it has evaporated.

  • Stir in the pasta sauce and then simmer, uncovered, for 20 minutes.

  • Meanwhile, cut the potatoes into large chunks. Put in a pan of water and bring to the boil, then reduce the heat and simmer for 20–25 minutes until tender. Drain and return to the hot pan to dry off any excess moisture. Mash with the butter and half the Parmesan.

  • Preheat the grill to high.

  • Spoon the meat sauce into a medium-sized ovenproof dish. Top with the potatoes, no need to smooth the surface, then sprinkle with the remaining Parmesan.

  • Brown under the grill for about 3 minutes.

  • Serve with seasonal vegetables.

Tip

  • The dish can be prepared ahead of time up to the grill stage. Cover the dish then refrigerate for up to two days. Preheat the oven to 200°C/400°F/gas 6 and cook the pie for 25–30 minutes until heated through and golden on top.
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Updated: December 28, 2019

Lamb Meatballs in a Creamy Sauce

Lamb Meatballs in a Creamy Sauce

These tasty nutmeg seasoned meatballs are cooked in a creamy, wholegrain mustard sauce and served with tagliatelle.

Lamb Meatballs in a Creamy Sauce

4 servings
  • Preparation time: 50 minutes
  • Refrigeration time: 1 hour
  • Cooking time: 1 hour (oven)
  • Ingredients
  • 2 slices white bread
  • 3 tbsp milk
  • 1 small onion, peeled and finely chopped
  • 450 g (1 lb) lamb mince/ground lamb
  • 2 eggs, medium (U.K.)/large (N.A.), beaten
  • salt and freshly milled black pepper
  • ¼ tsp freshly grated nutmeg
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 600 ml (20 fl oz) chicken stock (2½ cups)
  • 1 tbsp wholegrain mustard
  • 300 ml (10 fl oz) crème frâiche (1¼ cups)
  • 2 tbsp cornflour/cornstarch

To serve

  • Serve with tagliatelle and a green salad

Equipment

  • You will also need a large frying pan/skillet and a deep sided casserole dish


  • Method
  • Remove the crusts from the bread and cut into rough pieces. Place in a bowl and moisten with the milk. Mix with a fork to break up into crumbs.

  • In a large bowl, mix together the soaked breadcrumbs, onion, lamb, eggs, seasoning, and nutmeg until thoroughly combined.

  • Shape into 32 meatballs, using wet fingers. Just keep a small bowl of water nearby. (Fingers dipped in flour will just become sticky.) Place them on a plate, cover, and chill for 1 hour to firm up.

  • Preheat oven to 180°C (350°F) (gas 4)

  • Meanwhile, heat half the butter in the pan/skillet over a medium heat. When the butter is foaming, add half the meatballs. Shake them in the pan to keep them moving and cook until browned all over, about 5 minutes. Transfer them to the casserole dish using a slotted spoon. Repeat with the remaining meatballs, adding extra butter if needed.

  • Pour the stock into the panskillet. Bring to the boil, scraping off any bits stuck to the bottom of the pan. Then stir in the mustard. Pour over the meatballs.

  • Cover the dish with foil and cook above the centre of the oven for 45 minutes.

  • Next mix the crème frâiche and cornflour/cornstarch together in a bowl, then stir into the casserole until well blended.

  • Return the dish to the oven for a further 15 minutes, uncovered, until the sauce is bubbling and has thickened.

  • Serve over tagliatelle and a salad on the side.
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Updated: December 28, 2019

Tuna and Egg Pasta

Tuna and Egg Pasta

Looking for a quick and easy supper from cupboard staples? Then here’s a tasty Tuna and Egg Pasta dish. Penne and a couple of cans of tuna are folded into a cheese sauce and topped with egg and crunchy buttered  breadcrumbs.

Tuna and Egg Pasta

4 servings
  • Preparation time: about 30 minutes
  • Cooking time: 30 minutes (oven)
  • Ingredients
  • 170 g (6 oz) penne (2¼ cups)
  • ½ onion, finely sliced
  • 85 g (3 oz) butter (⅜ cup, or ¾ stick)
  • 55 g (2 oz) flour (⅓ cup + 1 tbsp)
  • 500 ml (20 fl oz) milk (2½ cups)
  • 2 x 160 g tins (170 g cans) chunk light tuna in oil, drained
  • 3 eggs, hard boiled
  • salt and freshly milled black pepper
  • 115 g (4 oz) mature/old Cheddar cheese, grated (1 cup)
  • 55 g (2 oz) breadcrumbs (1 cup)

Equipment

  • You will also need a 1.14 litre (2 pint) (6 cup capacity) ovenproof dish


  • Method
  • Preheat oven to 200°C (400°F) (gas 6)

  • Cook penne and onion together in a pan of boiling, salted water for as long as directed on the packet of pasta. Drain and set aside.

  • Meanwhile melt 55g (2 oz) (¼ cup, or ½ stick) of the butter in a pan and then stir in the flour to make a smooth paste. Cook over a low heat for 1 minute.
  • Then slowly stir the milk into the roux until the sauce is smooth. Bring to the boil, stirring, until the sauce has thickened. Remove from the heat.

  • Next add the cheese and seasoning, and stir until the cheese has melted.

  • Mix in the penne and onion.

  • Then gently mix in the tuna, breaking up any large pieces.

  • Now spoon into the ovenproof dish.

  • Shell the eggs and cut into quarters. Arrange over the top of the pasta and gently press down.

  • Finally, melt the remaining butter in a pan and fry the breadcrumbs until crisp. Scatter over the top.

  • Bake in the oven for 20–30 minutes until bubbling around the edges and browning on the top.
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Updated: December 18, 2019

Salmon and Prawn/Shrimp Filo Pie

Salmon and Prawn/Shrimp Filo Pie

This is one of my favourite fish pies which is really good to serve to guests as it looks so scrumptious and different when baked. Filo pastry keeps it light and is used in a decorative way as a topping. The herby cream cheese filling which is added to cubes of salmon and prawns/shrimp is so smooth and delicious too.

Salmon and Prawn/Shrimp Filo Pie

6 servings
  • Preparation time: 45 minutes
  • Cooking time: 30 minutes
  • Resting time: 12 minutes

  • Ingredients
  • 3 -5 sheets filo* pastry
  • 40 g (1½ oz) butter, melted (3 tbsp)
  • 450 g (1 lb) salmon, skinned and cubed
  • 200 ml crème fraîche
  • 200 g cream cheese, softened
  • 2 eggs, medium (U.K.)/large (N.A.)
  • 2 tbsp fresh dill or tarragon, chopped
  • salt and freshly ground black pepper
  • 115 g (4 oz) large prawns/shrimp

Note

  • *filo pastry is also known as phyllo pastry

To serve

  • Serve with a green salad.

Equipment

  • You will need a 20cm (8 in) loose-bottomed flan tin, 3.75cm (1½ inches) deep, buttered, and a baking tray/sheet. Also a deep sided frying pan/skillet.


  • Method
  • Preheat the oven to 200°C (400°F) gas 6.

  • Pop the baking tray/sheet in the oven to heat up while preparing the pie.

  • Now bring some water to the boil in the frying pan/skillet. It will need to be deep enough to cover the salmon. Then add the salmon and bring back to the boil. Immediately remove from the heat, cover the pan/skillet and leave for the water to poach the salmon, about 2–3 minutes, until it is just cooked. If the prawns/shrimp are uncooked, they can be cooked in the water at the same time as the salmon.

  • With a slotted spoon, remove the fish and leave on a plate to cool completely.

  • Meanwhile, beat together the crème fraîche, cream cheese, eggs, herbs, and seasoning until the mixture is smooth.

  • You are going to need five sheets of the pastry which will be large enough to line the flan tin and overlap the edge. Brush one sheet with melted butter, then lay a second sheet on top, rotating it slightly so the edges don’t line up. Brush this sheet with melted butter. Now lay a third sheet on top, again rotating it slightly, and brush with butter. Lay the fourth sheet on top, slightly rotated.

  • Lift these pastry layers and line the flan tin, gently pressing the pastry down into the tin, and leaving the edges extending over the rim. Brush the top layer of pastry with melted butter.

  • Brush the remaining piece of pastry with melted butter and put to one side so it doesn't dry out.

  • Mix the cold salmon cubes and prawns/shrimps with the cream mixture and tip into the flan tin.

  • Now bring the edges of the pastry up over the the filling around the edge, leaving it roughly scrunched up.

  • Tear the remaining piece of pastry into long strips. Scrunch these up and use them to cover the exposed filling.

  • Place the flan tin on the hot baking sheet and loosely cover with foil. Then bake in the oven for 25 minutes.

  • Remove the foil and continue to bake for a further 3–5 minutes until the pastry is crisp and turning golden in colour.

  • Remove from the oven and let rest for 10 minutes for the filling to set.

  • Now carefully lift the pie from the tin but leave on the base. Let it cool for 2 minutes then gently slide off the base onto a serving plate.

  • Serve cut into wedges along with a green salad.

Notes

  • – Filo pastry dries out very quickly, so keep it covered until needed to be used.
  • – As the pastry does not contain any fat it can be refrozen. Remove the packet from the freezer to thaw, keeping it covered. Then when the pastry is needed, unroll it and remove the 3 or 5 sheets, depending on the size of the sheets. Now carefully roll the remaining pastry back up, return it to its wrapping and place back in the freezer.
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Updated: December 16, 2019

Coffee Meringues Drizzled with Chocolate

Coffee Meringues Drizzled with Chocolate

These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.

Coffee Meringues Drizzled with Chocolate

8 meringues
  • Preparation time: 15 minutes
  • Cooking time: 1 hour 15 minutes
  • Chilling time: about 15 minutes
  • Ingredients
  • 1 tbsp instant coffee granules or coffee extract
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 85 g (3 oz) dark chocolate

Equipment

  • You will also need 2 medium baking sheets/trays lined with baking parchment


  • Method
  • Preheat the oven to 140°C (275°F) (gas 1).

  • If using coffee granules, dissolve in 1 teaspoon of hot water and leave to cool.

  • Put the egg whites in a large bowl and whisk until just stiff. Now gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy. Then sprinkle over the coffee and whisk until it has thoroughly mixed in.

  • Dab a little meringue on the corners of the baking sheets/trays which will prevent the parchment paper from slipping. Then line each sheet/tray, pressing the baking parchment down at the corners. Spoon 4 mounds of meringue onto each baking sheet/tray, spacing them well apart. Bake for 1 hour 15 minutes. The meringues should feel hard to the touch and lift off the parchment paper easily.

  • If you like your meringues crisp on the outside but chewy in the centre, then remove from the oven and leave to cool completely on a cooling rack. If you prefer them crisp all the way through, then leave in the oven until it has become cold.

  • Meanwhile break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until it has become cold.

  • Drizzle the melted chocolate over the meringues. Leave in a cool place for the chocolate to set.
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Updated: November 16, 2019

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

4 servings
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red bell pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400 g tin cherry tomatoes, small can
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly milled black pepper

  • For the potatoes dauphinoise
  • 800 g (1 lb 12 oz) potatoes (5 medium)
  • 240 ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240 ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • salt and freshly milled black pepper
  • whole nutmeg


  • Method
  • For the potatoes dauphinoise
  • Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  • Slowly bring the milk to the boil in a sauté pan with the garlic.

  • Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  • Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  • Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  • They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. The ratatouille will need to cook for the same length of time as the potatoes and so they both go into the oven together.

  • For the ratatouille and lamb cutlets
  • Preheat the oven to 190°C (375°F) gas 5.

  • Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  • Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  • Tip into the roasting tin/pan and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  • Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  • Season the cutlets and then spread over the garlic. Over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  • While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  • Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

To serve

  • Divide the vegetables amongst four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.
Print Recipe

Updated: November 16, 2019