Why is it hardcore? Well, the amount of garlic and anchovies in this homemade coleslaw is definitely not for the faint-hearted. But it’s perfect for summer barbecues and works just as well made with winter vegetables and served alongside roast pork.
Equipment and preparation: for this recipe you will need a food processor.
- 1 bulb fennel
- ¼ small celeriac, peeled
- ¼ small red cabbage
- ¼ small white cabbage
- 1 beetroot, peeled
- 1 Spanish onion
- 2 large carrots, peeled
- 1 tbsp fennel seeds, toasted
- 2 tbsp flaky sea salt
- 1 lemon, zest only
- 1 tsp chopped fresh dill
- 1 tbsp chopped chervil
- 1 tbsp chopped fresh flatleaf parsley
For the garlic dressing
- 5 garlic cloves, grated
- 2 free-range egg yolks
- 4 tsp white wine vinegar
- 35g/1¼oz English mustard
- 1 lemon, juice only
- 1 tbsp salted anchovies
- 2 tsp caster sugar
- 350ml/12fl oz vegetable oil
- cayenne pepper, to taste
Finely slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place into a large mixing bowl. Add the fennel seeds and salt. Mix thoroughly, then leave to stand for 20 minutes so the vegetables wilt and cure in the salt.
For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar to a food processor and blend until smooth. While the food processor is still running, slowly pour in the vegetable oil in a thin steady stream until the mayonnaise is emulsified. Season with salt and cayenne pepper, to taste. Pass through a fine sieve to make it really smooth. Keep in the fridge until needed.
Rinse the vegetables under cold running water for a couple of minutes. Place in a clean tea towel and squeeze out all of the moisture. Put the vegetables in a clean mixing bowl and add the lemon zest and chopped herbs. Check and add seasoning if required. Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week.
Blue Cheese Deviled Eggs
Deviled eggs are a favorite snack in my household. They are so flavorful and it’s easy to make them in a variety of ways. Sometimes I’ll set up a deviled egg bar where friends can garnish their eggs with a variety of toppings like capers, sundried tomatoes, fresh herbs, smoked salmon, crumbled cheeses, etc. These deviled eggs are a perfect combo of salty and spicy and are sure to impress any guests.
- 1 dozen hard boiled eggs, peeled
- ¼ cup mayo
- 3 tablespoons chunky blue cheese dressing
- 1 to 2 tablespoons buffalo sauce (depending on how spicy you like it)
- 1 celery stalk, finely chopped
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- Crumbled blue cheese, for garnish
- Chopped celery leaves, for garnish
Halve each boiled egg. Place the whites on a platter and place the yolks in a food processor. Process the yolks until they look like coarse sand, then transfer to a mixing bowl (you can also mash the yolks with a fork if you don’t have a food processor).
Combine the egg yolks with mayo, blue cheese dressing, buffalo sauce and chopped celery. Season with salt and pepper and stir again.
Scoop the yolk mixture into a piping bag (or resealable sandwich bag) and pipe into each egg white. Garnish with crumbled blue cheese and chopped celery leaves. Serve immediately or keep cold until ready to serve.
Easy no-yeast pizza
Freshly baked pizza tastes great, and this pizza dough without yeast requires no waiting around for the dough to rise. Just mix it up and you’re ready to go. Try it with your favourite toppings.
For the sauce
- 400g tin chopped tomatoes
- 1 tsp dried mixed herbs, plus extra for topping
- 2 pinches caster sugar
- 1 garlic clove
- 200g/7oz mozzarella (or any other cheese), torn into pieces, for topping
- salt and freshly ground black pepper
For the dough
- 300g/10½oz self-raising flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp salt
- 300g/10½oz natural yoghurt
Traditional toad in the hole
Toad in the hole is classic comfort food at its best. Serve with plenty of gravy and simple steamed vegetables.
- 115g/4oz plain flour
- large pinch of salt
- freshly ground black pepper
- 4 large free-range eggs
- 300ml/½ pint milk
- 2 tbsp/30g fresh thyme leaves
- 8 good quality pork, beef or vegetarian sausages
- 2 tbsp/30g Dijon mustard
- 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians
- knob of butter, to serve
To make the batter, sift the flour into a large bowl. Add the salt and pepper.
Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
Preheat the oven to 200C/400F/Gas 6.
Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
Serve seasoned with black pepper and a large knob of butter.