Royal Food Zone

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Ingredients30 g unsalted peanuts2 x 120 g free-range skinless chicken breasts2 tablespoons black bean sauce150 g medium ...
02/01/2022

Ingredients
30 g unsalted peanuts
2 x 120 g free-range skinless chicken breasts
2 tablespoons black bean sauce
150 g medium free-range egg noodles
200 g tenderstem broccoli

Method
Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.
Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.
In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.
Cook the noodles in a large pan of boiling salted water according to the packet instructions.
Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.
Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.
Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.
Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in

Ingredientsolive oil25 g unsalted butter4 sprigs of fresh woody herbs , such as rosemary, sage, thyme600 g leftover roas...
01/10/2022

Ingredients
olive oil
25 g unsalted butter
4 sprigs of fresh woody herbs , such as rosemary, sage, thyme
600 g leftover roast potatoes
600 g leftover cooked veg , such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
leftover vac-packed chestnuts , optional

Method
Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. There’s no need to chop anything first, as now we’re going to mash it all up with a potato masher into a nice, flat, even layer.
Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and – importantly – keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it’s looking good, you can serve it right away, or you can leave it on the lowest heat for a while – the flavour will only improve.
You can serve this any which way you like – let’s be honest, it’s going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.

Ingredients1 butternut or acorn squash , (1.2kg)1 bunch of fresh marjoram , (20g)olive oil1.2 litres quality vegetable o...
01/10/2022

Ingredients
1 butternut or acorn squash , (1.2kg)
1 bunch of fresh marjoram , (20g)
olive oil
1.2 litres quality vegetable or chicken stock
1 onion
1 stick of celery
300 g Arborio risotto rice
150 ml dry white wine
200 g Tenderstem broccoli
½ a lemon
extra virgin olive oil
50 g Parmesan cheese
1 k**b of unsalted butter

Method
Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
Place the squash in a roasting tray, pick and chop most of the marjoram leaves, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until soft and caramelised.
With 20 minutes to go on the squash, simmer the stock over a low heat. Peel and finely chop the onion and celery, then place in a high-sided pan on a medium heat with ½ a tablespoon of olive oil. Cook for 10 minutes, or until softened but not coloured, stirring regularly, then stir in the rice to toast for 2 minutes.
Pour in the wine and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
Remove the squash from the oven and mash up with a fork – I like to do half smashed and leave half chunky, then stir through the risotto about halfway through.
Meanwhile, trim the broccoli, halving any larger stalks lengthways to help it cook evenly. Steam for 2 minutes, or until just cooked but still full of colour, then toss with the lemon juice and a drizzle of extra virgin olive oil, and season to perfection.
When the risotto is done, add enough extra stock or boiling kettle water to make the risotto oozy, then finely grate in the Parmesan, and beat in with the butter.
Cover the pan, turn off the heat and leave to relax for 2 minutes. Stir, season to perfection, then divide between your plates.
Pick over the remaining marjoram and serve topped with the broccoli. Lovely.

Ingredients2 large free-range eggs2 tablespoons milksea saltfreshly ground black pepper2 slices of fresh bread , (roughl...
01/04/2022

Ingredients
2 large free-range eggs
2 tablespoons milk
sea salt
freshly ground black pepper
2 slices of fresh bread , (roughly 1.5cm thick)
olive oil
EQUIPMENT LIST
mixing bowl
measuring spoons
fork
Medium frying pan (25cm)
Fish slice
Serving plates

Method
Crack the eggs into a mixing bowl.
Add the milk and season with a tiny pinch of salt and pepper.
Gently whisk the eggs and milk together with a fork, then put to one side.
Place the frying pan on a medium heat to heat up. Meanwhile…
Dip and push 1 slice of bread into the eggy mixture, turning it over a few times to make sure it’s well coated and sucks up the mixture like a sponge.
Add ½ a tablespoon of olive oil to the frying pan and carefully swirl the pan around to evenly coat the inside.
Lift the soaked bread up in the bowl and allow the excess mixture to drip off, then carefully lower it into the pan, making sure it’s facing away from you so you don’t get splashed with hot oil.
Cook for 2 to 3 minutes on each side, or until golden and cooked through, using a fish slice to flip it over.
Carefully lift the bread out of the frying pan and onto a serving plate using a fish slice.
Place the pan back on the heat and repeat steps 6 to 10 with the remaining ingredients.

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