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Fairmont Food Mart, Dallas, TX (2026)

01/28/2022

Ingredients
G / ML CUPS / OZ
160 g ripe cherry tomatoes , on the vine
4 thin slices of wholemeal bread , (35g each)
3 large free-range eggs
1 x 15 g slice of higher-welfare smoked ham
80 g baby spinach
2 tablespoons semi-skimmed milk
1 heaped tablespoon cottage cheese
extra virgin olive oil
hot chilli sauce

Method
Preheat the grill to high.
Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides.
Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper and the milk and blitz until smooth.
Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges.
Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.
Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top – cook to your liking.
Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. I like to finish with just a few drips of good oil, and a drizzle of chilli sauce for a bit of a kick. Crush the tomatoes, tear up the bread, bust up the egg yolk and devour.

01/28/2022

Ingredients
500 g strong white bread flour , plus extra for dusting
1 x 7 g sachet of dried yeast
olive oil
100 g black olives
1 clove of garlic , optional
6 sun-dried tomatoes
1 bunch of fresh basil , (30g)
100 g Parmesan cheese , or vegetarian alternative
2 x 125 g balls of mozzarella

Method
Put the flour and 1 teaspoon of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough.
Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place back in a lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 1 hour, or until doubled in size.
Meanwhile, destone the olives and peel the garlic (if using), and then pound with the sun-dried tomatoes into a rough paste in a pestle and mortar. Add most of the basil leaves and a small pinch of salt, and bash again until you have a paste. Finely grate in most of the Parmesan, add a big pinch of black pepper, then muddle in 4 tablespoons of olive oil.
On a lightly floured surface, divide the bread into 2 equal pieces, then roll and stretch out into 2 identical circles roughly about 28cm wide. (If you want to be super-neat you can cut around a dinner plate for a perfect circle shape.) Place one of the circles on a lined baking sheet, then spread the olive paste all over the dough right to the edge, then tear over the mozzarella. Cover with the other circle and press down lightly to seal.
Position a jam jar, or something similar, in the centre, and then carefully make 12 evenly spaced cuts, starting from near the glass all the way out to the edge.
One by one, pick up each piece of bread and twist 3 times before laying neatly back down on the tray, poke in the remaining basil leaves in and around where you can, then cover lightly with a damp cloth and leave to prove again in a warm place for 1 hour or until doubled in size.
Preheat the oven to 190°C/375°F/gas 5. When the bread is ready, finely grate over the remaining cheese and drizzle over a little olive oil, then gently place in the middle of the oven for 20 to 25 minutes, or until golden.
Leave to rest for 15 minutes before tucking in.

01/28/2022

Ingredients
1 loaf ciabatta bread , cut into 1cm slices
1 large clove garlic , peeled and cut in half
good-quality extra virgin olive oil

Method
I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things – each one will make enough to top 12 slices of crostini.
Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil. Now finish with your favourite

01/25/2022

Ingredients
1 x 2 kg butterflied leg of lamb , or hogget, bone out (ask your butcher to do this)
olive oil
1-2 fresh mixed-colour chillies
GUNPOWDER SPICE PASTE (PODI)
2 dried red chillies
2 teaspoons ground turmeric
2 teaspoons fenugreek seeds
2 teaspoons coriander seeds
2 teaspoons cayenne pepper
2 cloves of garlic
2 tablespoons red wine vinegar
1 tablespoons vegetable oil
MINT DRESSING
1 bunch of fresh mint , (30g)
1 lime
150 g natural yoghurt
PINEAPPLE SALSA
1 small ripe pineapple
1 red onion
1 lime
1 bunch of fresh coriander , (30g)
extra virgin olive oil
COCONUT RICE
3 teaspoons mustard seeds
2 mugs of basmati rice , (600g)
2 fresh mixed-colour chillies
3 tablespoons creamed coconut

Method
Start by making the gunpowder spice paste – blitz the dried chillies, spices and a good pinch of sea salt and black pepper in a spice grinder or blender until you have a powder. Peel and add the garlic, pour in the vinegar and vegetable oil, then blitz to a paste.
Trim the excess fat from the lamb, then lightly slash the flesh all over with a sharp knife. Rub the spice paste all over, really getting into all the nooks and crannies, then marinate in the fridge for at least 2 hours, preferably overnight.
When you’re ready to cook, preheat the oven to 200ºC/400ºF/gas 6 and a griddle pan to high (or you can use the barbecue for added smokiness).
Sear the lamb for 20 minutes on the griddle, turning regularly to build up a gnarly crust, then place in a roasting tray. Drizzle with olive oil and pop into the oven for a further 20 minutes – these timings are for blushing pink, but feel free to adjust to your liking. Remove to a board to rest.
Meanwhile, make the accompaniments. For the dressing, pick most of the mint leaves into a pestle and mortar, add a pinch of salt and bash to a paste. Muddle in the lime juice and yoghurt, then season to taste with black pepper.
For the salsa, peel the pineapple and onion, then cut into wedges (removing the pineapple core). Blacken in a dry frying pan on a high heat, remove to a board, chop into rough 2cm chunks and scrape into a bowl.
Squeeze over the lime juice, then finely chop and add the coriander stalks (reserving the leaves). Drizzle over 2 tablespoons of extra virgin olive oil, and season to perfection.
For the coconut rice, place a 24cm non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and the mustard seeds. Pour in 2 mugs of rice and 3 mugs of boiling water and season with a pinch of salt. Halve the chillies lengthways and add to the pan with the creamed coconut.
Bring to the boil, give it a stir, then cover and cook for 10 minutes on a low heat, followed by 5 minutes on a high heat – you’re aiming for a crispy bottom. Once cooked, carefully turn out, just like a sandcastle.
Finely slice the remaining chilli(es), then scatter over the lamb with the reserved coriander and mint leaves. Take everything to the table, slice up the lamb and let everyone get stuck in. Delicious served with a seasonal salad.

01/25/2022

Ingredients
1 leg of lamb , (about 2kg)
1 handful of fresh sage
1 clove of garlic
1 handful of fresh rosemary
1 lemon
olive oil
85 g higher-welfare smoked pancetta

Method
Preheat the oven to 220ºC/425ºF/gas 7.
With a knife, follow the lamb bone down about 10–12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space.
Pick the sage leaves and peel and chop the garlic. Pick and roughly chop the rosemary leaves.
Using a pestle and mortar, smash up half the sage with the garlic and 1 teaspoon of sea salt. When it’s pulped, squeeze in the lemon juice, add 2 tablespoons of oil, the other half of the sage and the rosemary.
Stuff the herb mixture into all the incisions and gaps you have made with the knife.
Slice the pancetta, then stuff deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavour to the meat.
Put a little oil in a hot roasting tray (preferably a nice thick one), add the lamb, and roast, turning every 30 minutes until cooked.
COOKING TIMES
Pink – 10 minutes for every 450g plus 20 minutes
Medium – 13 minutes for every 450g plus 20 minutes
Well-done – 20 minutes for every 450g plus 20 minutes
Always rest the meat for at least 10 minutes before carving.

01/21/2022

Ingredients
olive oil
4 large free-range eggs
1 red chilli
1 ripe avocado
½ a lime
1-2 sprigs of fresh coriander

Method
Preheat the oven to full whack.
Grease a small skillet pan or round baking dish with a drizzle of olive oil, then crack in the eggs.
Finely slice the red chilli (deseed if you like) and scatter over the eggs.
Peel and destone the avocado, then slice. Halve the lime and squeeze over the juice of one half.
Arrange the avocado around the eggs, and season with a little sea salt and black pepper.
Place in the oven for 7 to 10 minutes, or until the whites are set but the yolks are still runny.
Pick and roughly chop a few coriander leaves and sprinkle over the eggs, then cut the remaining lime half into wedges for squeezing over. Delicious served with hot buttered toast.

Fairmont Food Mart

01/28/2022

01/28/2022

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