284ml (10 oz) can condensed beef broth (Campbells)
2 tbsp soy sauce
1 red pepper
1 small head of broccoli
2 garlic cloves, crushed
4 tbsp olive oil
450g (1 lb) sirloin steak, cut into strips
A 22.5cm/10 inch frying pan/skillet
First, blend together the cornflour and water in a bowl. Stir in the beef broth and soy sauce and then set aside.
Deseed the pepper and cut into small chunks. Break the broccoli into small florets, discarding the stem. Peel and thinly slice the carrots.
Place the pan over a medium-high heat and add 2 tablespoons of oil. When hot, add the vegetables and garlic and stir to coat. Stir-fry until tender, about 5–8 minutes. Remove and keep warm.
Add the other 2 tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes according to how well-done you like your steak. Turn frequently to brown on all sides. Remove and keep warm.
Add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan, stirring through the sauce. Reheat for a couple of minutes until hot.
Marsala, an Italian wine, traditionally flavours this classic dish. The chicken breasts are sautéed and served on a bed of sautéed red pepper and carrot sticks. A thyme–marsala sauce is then poured over and the dish is served with linguine.
Place each chicken breast between 2 pieces of cling film/wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten.
Spread the flour onto a plate. Then coat each chicken breast in the flour, shaking off any excess, and transferring to a clean plate. Set aside.
Heat 2 tablespoons of oil in the pan over a medium heat, add the carrot strips and cook for 3 minutes, stirring occasionally.
Add the red pepper, garlic, and seasoning to the pan and cook for a further 5 minutes, stirring occasionally until tender. Divide between the four plates and return to the oven to keep warm, while cooking the chicken.
You are now ready to cook the chicken. Depending on the size of your pan this may need to be done in two batches. So, pour the remaining 2 tablespoons of oil in the pan, add the chicken and, over a medium heat, cook for 4 minutes each side until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.
Reduce the heat to very low and stir the wine and thyme into the pan. Scrape up any crusty bits from the bottom of the pan and stir for 1 minute. You just want the wine to warm through but don’t let it evaporate.
Pour the sauce over the chicken and vegetables. Serve with linguine.
Chicken strips are marinated in lemon and then stir-fried with broccoli florets, carrot sticks and spring onions/green onions and tossed in soy sauce. It is served over a bed of rice and is just perfect for a summer dish.
450g (1 lb) boneless chicken breasts cut into strips (4)
small head broccoli
340g (12 oz) carrots (6–8 medium)
2 tbsp olive oil
60ml (2 fl oz) water (¼ cup)
2 tbsp clarified butter*
2 spring onions/green onions cut into 2.5cm/1 inch pieces
1 tsp cornflour/cornstarch
1 tsp water
4 tbsp soy sauce
* To clarify butter, melt in a saucepan over a low heat. Skim off the clear liquid from the sediment that collects in the bottom. Discard sediment.
Large sauté pan with lid
Place the chicken strips in a non-metallic bowl. Finely cut the rind from a quarter of the lemon and put to one side. Squeeze the juice from the whole lemon (this should produce 3 tablespoons). Pour the lemon juice over the chicken and season with pepper. Refrigerate, covered, for at least 1 hour.
Cut or break the broccoli into small florets. Cut the carrots into 8cm (3 inch) batons.
Heat the oil over a high heat and add the broccoli florets and carrots. Stir-fry for 1 minute.
Add the water, then cover and reduce the heat to medium. Steam for 5 minutes until the vegetables are tender-crisp.
Make a well in the centre of the vegetables and add the butter, lemon rind, and onions.
Drain the chicken, reserving the marinade, and add to the pan. Stir-fry for 6 minutes or until the chicken is cooked through.
Combine the cornflour/cornstarch and water until smooth. Add to the pan along with the reserved lemon marinade and let it bubble for 1 minute until thickened.
2 sheets medium egg noodles (140g) (5 oz) (1¾ cups)
2 tsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
Large frying pan/skillet, sauté pan or wok
Prepare everything first as this dish doesn’t take long to cook. Slice the pork thinly. Peel and crush the garlic clove. Peel, wash and cut the carrots into 5cm (2 inch) lengths and 0.5cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared and you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.
Add the garlic, ginger, carrots and beans to the pan and fry for a further 4 minutes, stirring occasionally.
Meanwhile, whisk together the cornflour/cornstarch, soy sauce, orange juice, and honey. Once the vegetables have finished cooking, pour in the liquid and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions.
Then sprinkle the coriander over the top and serve.
1 x 400g tin (½ x 796ml/28 fl oz can) chopped tomatoes/diced tomatoes
1.8 litres (3 pints) good chicken stock (7½ cups)
85g (3 oz) spaghetti
400g tin (540ml/19 fl oz can) cannellini beans/white kidney beans, drained and rinsed
140g (5 oz) frozen peas (1 cup)
fresh basil to garnish
Peel the vegetables and dice into small pieces, about 0.5cm (¼ inch). Heat the oil in a large pan, add the vegetables and stir to coat with the oil. Cook, uncovered, over a medium–low heat until the vegetables are soft, about 10 minutes, stirring occasionally.
Then stir in the tomatoes and stock, and bring up to a simmer. Break the spaghetti into small pieces and add to the pan. Simmer for 10 minutes.
Finally, add the beans and peas, and simmer for a further 5 minutes.
Serve garnished with basil leaves and accompany with crusty bread or rolls.
225g (8 oz) carrots (3 medium), sliced thinly into rounds
2 small courgettes/zucchini, cut into 1.25cm (½ inch) rounds
1½ tbsp olive oil
salt and freshly ground black pepper
a heavy-based frying pan/skillet for the steaks if not barbecuing
a deep-sided frying pan/skillet with lid for the vegetables
baby or new potatoes and a medley of vegetables (for example, broccoli, mange tout, baby carrots, courgettes/zucchini)
Lay the steaks, in a single layer, in a shallow dish.
In a small bowl add the next 5 ingredients and mix together. Pour over the steaks, cover the dish, and leave to marinade for 30 minutes, turning the steaks halfway through.
Once the steaks have finished marinading, prepare the vegetables.
Wash and cut the broccoli into small florets discarding any stems. Place in a bowl along with the sliced carrots and courgettes/zucchini. Pour over the olive oil and season, then stir through to coat the vegetables.
Put four plates in the oven to warm.
Wash the potatoes, place in a pan, cover with water, and bring to the boil. Simmer for 15–20 minutes until tender.
The steak can be barbecued or cooked in a heavy-based frying frying pan/skillet. If using a frying pan/skillet, first heat the pan and then brush with olive oil. Remove the steaks from the marinade (reserving the marinade) and cook over a medium heat for 3 minutes on each side. Remove from the pan to one of the warmed plates, cover the plate with foil, and leave the steaks to rest for 5 minutes.
While the steaks are cooking the vegetables can also be cooked. First, heat the deep sided frying pan/skillet, then toss in the vegetables and sauté over a medium heat for 4 minutes, stirring a couple of times. Reduce the heat a little, add the lid, and continue to cook for 5 minutes or until the vegetables are just tender. Remove the lid, turn up the heat again, and cook for a further minute to crisp up the vegetables.
While the steak is resting, stir the reserved marinade into the steak pan and, over a gentle heat, let it bubble to heat through. (If the steak was barbecued, once the vegetables have been cooked and removed from their pan, use this pan to heat through the marinade.)
Serve the steak with the sauce poured over and the vegetables alongside.
700g (1½ lb) potatoes, peeled and sliced (4½ medium)
salt and pepper
1 × 400g can, or ½ × 28 fl oz can whole tomatoes
225g (8 oz) peas (optional) (1½ cups)
lidded casserole dish
Preheat the oven to 170°C (325°F) (gas 3)
Place the flour in a 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.
Layer the steak, onions, carrots and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go. Sprinkle any remaining flour in the casserole and add the tomatoes. Pour enough stock to come just over halfway up the ingredients. Gently stir the stock into the ingredients.
Cover and cook for 2½ hours.
Peas can be added 15 minutes before the end of cooking.
4 rashers streaky bacon/side bacon, rinded and rolled
1 egg yolk
3 tbsp double cream/whipping cream
juice of ½ lemon (1½ tablespoons)
chopped fresh parsley to garnish
*In Canada these little bags of bouquet garni aren’t available so I make my own. Traditionally, thyme, parsley stalks and bay leaf are wrapped in a small piece of muslin and tied to make a sack.
Seasonal green vegetables
Place the chicken, onion, carrots, mushrooms, bouquet garni and seasoning in a pan and cover with water. Bring slowly to the boil and then reduce the heat and simmer gently for 20 minutes.
Remove from the heat, strain off the stock and reserve.
Cut the chicken into cubes and set to one side.
Preheat the grill/broiler to high.
Over a medium heat melt the butter in a separate pan. Reduce the heat and add the flour, stirring to form a paste (a roux). Cook for 2 minutes and then remove from the heat. Measure off 600ml/20 fl oz/1 pint of the reserved stock and gradually stir it into the roux until smooth. Bring to the boil and continue to stir until the sauce thickens.
Reduce the heat, add the chicken and vegetables and heat through, about 2 minutes.
Meanwhile, grill/broil the bacon rolls until crisp on the outside.
In a small bowl, blend the egg yolk and cream together. Stir a little of the sauce into the mixture and blend until smooth. Add the mixture to the sauce and stir through, being careful not to let the sauce boil. Then stir in the lemon juice.
Serve the fricassee garnished with the bacon rolls and chopped parsley.
This is a lovely rich beef stew with chunks of beef, baby carrots, swede/rutabaga and red onion, cooked slowly in a wine and passata enriched stock. Perfect for a cold winter’s day, served with garlic mashed potatoes.
Chantenay carrots, which are found in the U.K., are lovely small sweet carrots. The baby carrots found in North America are smaller but can be a good substitute or just use ordinary carrots roughly chopped, small.
Butternut squash would be a good alternative to the swede/rutabaga.
For the garlic mashed potatoes
800g/1¾ lb potatoes, peeled and cut into chunks
1 garlic clove, crushed
1 sprig of rosemary
2 sprigs of sage
Knob of butter
For the stew
Put a little oil in a large deep pan and brown the beef over a medium heat, about 5 minutes. Remove to a bowl.
Add a little more oil to the pan and reduce the heat to medium-low. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. The onion should have started to brown.
Return the beef to the pan with any of its juices. Stir in the garlic and thyme. Add the butter, Worcestershire sauce and wine. Stir, and let it bubble to reduce a little.
Add the passata and stock. Season well. Cover and let it simmer very gently for about 1½ hours, stirring occasionally.
Add the carrots and swede and cook for a further hour. The meat should be really tender and the vegetables cooked through.
Remove the thyme sprigs before serving.
For the garlic mashed potatoes
Boil the potatoes in a pan of salted water for 20 minutes until tender.
In a separate pan, over a low heat, add the oil, garlic, rosemary and sage. Cook very gently for about 10 minutes to flavour the oil. Remove the sprigs of rosemary and sage.
Drain the potatoes and add the oil. Mash. Add a knob of butter, season, and beat until creamy.
Marinading time: At least 30 minutes, overnight if possible
Cooking time: 40 minutes
500g/1lb pork tenderloin
2 tbsp olive oil
2 tbsp maple syrup*
4 tsp wholegrain mustard
2 garlic cloves, crushed
salt and pepper
Vegetables to serve
Roasted, diced potatoes and carrots
*I like to use real maple syrup as I try to avoid the ingredients in synthetic maple syrup. Pure Canadian maple syrup is freely available in the U.K.
For the mustard pork
Mix together in a bowl the maple syrup, mustard, garlic, oil and seasoning.
Coat the tenderloin with the marinade, leave it for at least 30 minutes, overnight if possible.
Preheat the oven to 200°C, 400°F, gas mark 6.
Put the meat in a small roasting tin and roast for 20–25 minutes until it. browns on the outside and the juices run clear when tested with a skewer. Spoon the sticky pan juices over the pork and then slice.
For the vegetables
Parboil a few potatoes and carrots for 10 minutes. Drain and cool slightly. Dice and toss in a little extra virgin oil. Roast for about 30 minutes until browning and crisp.