3 eggs, large (U.K.)/extra large (N.A.), yolks only
170g (6 oz) butter, cut into small cubes (¾ cup, or ½ sticks)
1 tbsp parsley, chopped
1 tbsp chives, chopped
salt and freshly ground pepper
baby potatoes and green beans
large shallow frying pan/skillet with lid
Lay the salmon fillets side by side in the shallow pan/skillet along with the bay leaf and peppercorns. Cut four slices from the lemon and add them to the pan. Cover with cold water and add the lid. Bring to the boil then remove from the heat and leave for 5 minutes to finish cooking the salmon.
Meanwhile, squeeze 1 tablespoon juice from the rest of the lemon and add to a small pan along with the vinegar. Bring to the boil then let it bubble rapidly over a medium heat until it has reduced by half. Put to one side to cool a little, while bringing a little water to a gentle simmer in another pan.
Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and then add the cooled vinegar and lemon juice. Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.
Remove the bowl immediately from the heat and stir in the herbs, and season.
Using a fish slice, drain the salmon fillets then pour over the sauce.
2 eggs, large (U.K.)/extra large (N.A.), hard-boiled
French fries and peas
A large lidded frying pan/skillet and a shallow flameproof dish.
Slice half the lemon and juice the other half.
Lay the haddock in a single layer in a lidded pan. Add milk, lemon slices and juice, parsley sprigs and peppercorns. Bring to the boil, turn off the heat, cover and leave for 15 minutes until the haddock can be flaked. Strain, reserving the milk. Then flake the fish and place in the flameproof dish.
Preheat the grill/broiler to high.
Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute. Gradually stir in the reserved milk until there is a smooth sauce, then bring to the boil. Remove from the heat, season and stir in the chopped parsley. Pour the sauce over the fish and then sprinkle with cheese.
Place the haddock under the grill/broiler and cook for about 5 minutes until bubbling and the cheese is golden brown.
While the fish is under the grill/broiler, shell the eggs and chop.
Once the fish is ready, garnish with the chopped egg.
A firm favourite with children of all ages. These lamb meatballs flavoured with oregano and Parmesan cheese are cooked in a passata based sauce. Usually served with spaghetti but any pasta you choose will work.
2 slices, about 55g (2 oz) white bread, preferably one day old, crusts removed and torn into pieces
120ml (4 fl oz) whole milk (½ cup)
500g (1lb 2 oz) lamb mince/ground lamb
14g (½ oz) flat leaf parsley/Italian parsley
1 tsp dried oregano
1 egg, beaten
28g (1 oz) Parmesan cheese, grated (¼ cup)
salt and pepper
For the tomato sauce
1 small carrot, peeled and roughly chopped
1 small stick celery, chopped
1 garlic clove, peeled
14g/½ oz butter (1 tbsp)
1 tbsp olive oil
1 × 700ml bottle passata
2 bay leaves
120ml (4 fl oz) whole milk (½ cup)
salt and pepper
A large sauté pan with lid
a green salad or Caesar salad
Heat the butter and a tablespoon of olive oil in a small pan and, when hot, add the onion and stir to coat. Sprinkle with salt and cook over a low heat for about 10 minutes until softened but not browned, stirring occasionally. Remove to a dish to cool.
Put the bread in a shallow dish and cover with the milk.
Next put the carrot, celery and garlic in a food processor and blitz. Put the butter and oil into the sauté pan and, when hot, add the vegetables and stir to coat. Cook over a medium–low heat until soft, about 10 minutes, stirring occasionally. Stir in the passata then add the bay leaves and season. Cover and gently simmer for 20 minutes.
Meanwhile, put the lamb in a large bowl and add the bread, discarding any milk. Put half the parsley on a chopping board, sprinkle over the dried oregano and chop the parsley finely. (This will activate the oregano.) Add the herbs to the mince with the egg, Parmesan cheese, cooled onion and some pepper. Mix together until well combined. Make into 20–24 meatballs and flatten them slightly. Place on a baking tray lined with clingfilm and refrigerate for 20 minutes to firm up.
When the sauce has cooked for 20 minutes, stir in the milk. and continue to cook gently, uncovered, for a further 10 minutes. Season to taste.
Once the meatballs have firmed up, put two tablespoons of oil into a large frying pan and brown the meatballs all over, about 5 minutes. Remove them with a spatula and add to the sauce. Cover and cook for a further 20–30 minutes, until the meatballs are cooked through.
Chop the remaining parsley and, just before serving, sprinkle over the meatballs.
Heat 2 teaspoons of oil in the pan over a medium heat, then stir in the garlic. The steaks will need to be cooked two at a time. Lay the first two steaks in the pan and cook for 3 minutes each side. Remove and transfer to a warmed plate in the oven.
Heat the remaining 2 teaspoons of oil in the pan and cook the remaining two steaks. Then transfer to a warmed plate in the oven.
Meanwhile whisk the vinegar with the water, pepper and honey in a small bowl. Once the steaks are cooked, remove the pan from the heat and add the sauce along with most of the parsley. Stir for 1 minute. The heat of the pan will be enough to heat through the sauce.
Pour the sauce over the steaks and sprinkle over the remaining parsley. Serve with the peas and other seasonal vegetables.
90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
150ml (5 fl oz) dry white wine (⅔ cup)
A flameproof roasting pan
Preheat the oven to 200°C (400°F) (gas 6)
Lay the prosciutto slices side by side, overlapping them slightly.
Remove the leaves from the rosemary sprig and finely chop them. Sprinkle them over of the prosciutto and then lay the pork fillet on top. Wrap the prosciutto round the pork, then put in the pan, seam-side down. Drizzle a little olive oil over the top and spread to evenly coat the prosciutto.
Roast for 25 minutes.
Cut any of the larger potatoes in half to give an even size overall.
Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.
Break off and discard the woody parts at the end of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.
Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.
Add the asparagus to the pan with the potatoes. Add a knob of butter and the chopped herbs and gently toss together to coat. Season, cover and keep warm while preparing the sauce.
Mix together the cream and the zest from the lemon and set to one side.
When the pork is cooked remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.
Meanwhile, put the roasting pan on the hob, over a medium-high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Add a squeeze of lemon juice and season.
To serve, thinly slice the pork and divide between four plates. Then pour the sauce over the pork slices and serve with the vegetables.
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.
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.