8 queen scallops, cleaned and left in the half shell 2 shallots, peeled, halved and finely chopped 50-60g chorizo chorizo, skin removed and the meat chopped A little parsley, chopped Heat a small frying pan or saucepan and cook the shallots and chorizo, stirring it well and mashing the meat around a little so it breaks up.
600g rhubarb, cut into 4cm pieces ⅓ tsp dried lavender 60ml sweet dessert wine 70g light muscovado sugar 4 strips finely shaved orange skin 220g creme fraiche 20g pistachios, lightly roasted and roughly chopped Heat the oven to 200C/390F/gas mark 6.
Serves 4 3 tsp butter 1 red onion, chopped 1 garlic clove, chopped 2 tsp sun-dried tomato purée 500g carrots, grated 250g red lentils, rinsed and drained 1.5l chicken stock 125ml natural yoghurt a handful of fresh coriander leaves, chopped Heat the butter in a heavy-based saucepan over high heat.
4 eggs About 1 dessert spoon butter ½ large onion, finely chopped 1 clove garlic, finely chopped Small knob of fresh horseradish, grated A large handful of young nettle, chopped A small handful of sorrel, chopped Heat half the butter in a small pan.
(Serves 2) 1 tbsp oil 125g beetroot 1 onion, finely chopped 100g red lentils 300ml water 130g spinach or other leaves (2 handfuls) 50g feta cheese, crumbled Sprig of mint, roughly chopped Heat the oil in a frying pan on a medium heat.
100g coconut oil 50g soft brown sugar 250g porridge oats 100g roughly chopped nuts, such as almonds or walnuts 100g seeds of your choice, such as sesame, pumpkin and sunflower Pinch of salt 150g dried cherries 100g dark chocolate, finely chopped Heat the oven to 150C/300F/gas mark 2 and line a large baking sheet with parchment.
125ml olive oil 1kg lamb on the bone (ie neck, best end, shoulder or leg, cut through bone) 1 medium onion, finely chopped Salt and pepper 1 bunch dill, finely chopped 1 Cos lettuce, cut into thin strips 125ml milk 1 tsp flour 1 egg, beaten 1 lemon, juiced 1 bunch flat-leaf parsley, chopped Heat the oil in a casserole and fry the meat gently for 10 minutes without browning.
Serves 10. 175g unsalted butter, softened 175g caster sugar 2 tsp lemon verbena leaves, very finely chopped 3 medium eggs 175g self-raising flour A pinch of salt A splash of milk For the drizzle Juice of 1 lemon 100g caster sugar 1 tbsp lemon verbena leaves, roughly chopped Heat the oven to 170C/335F/gas mark 3. Grease a large, one litre-capacity loaf tin and line with parchment.
1080 Recipes (Phaidon) Serves 10 150ml olive oil 200g chorizo, diced 200g cooked ham, diced 1kg onions, chopped 1kg green peppers, seeded and diced 1kg courgettes, diced 1kg ripe tomatoes, peeled and chopped Salt 1 Heat the oil in a saucepan.
Makes 1 1 pizza base 50g sweet potato, cut into chunks 30g feta, crumbled 2 dates, pitted and chopped lengthways 1 green chilli, deseeded and chopped Olive oil Salt and black pepper For the sauce 1 tbsp olive oil, for frying 1 garlic clove, finely chopped 500g passata ½ tsp salt ½ tbsp sugar Black pepper A handful of basil, chopped 1 Heat the oven to 240C/475F/gas mark 9. First, make the sauce.
(Serves 2) 64perer person 1 onion, finely sliced, 9p 2 cloves of garlic, chopped, 6p 2 tbsp oil, 6p 150g long grain white rice, 6p 100ml white wine, 47p 300ml chicken stock, 2p 100gardenen peas, 12p ¼ savoy cabbage, finely sliced, 20p Handful of fresh parsley, chopped, 20p Heat the oil in a large frying pan on a medium heat, and add the onion and garlic.
