Chef Savvy

  Method 1 Ingredients 1 tbsp vegetable oil 1 onion chopped 1 heaped tbsp chipotle paste 500g carton passata 500ml vegetable stock 400g can kidney beans drained and rinsed 400g can black beans drained and rinsed 200g feta 2 garlic cloves crushed 4 large or 8 small flour tortillas small pack coriander roughly chopped, to serve step 1 Heat the oil in a large pan and cook the onion over a medium heat for 10 mins to soften. Stir in the chipotle paste, passata, stock and all the beans. Season, bring to the boil, then gently simmer for 5 mins. step 2 Meanwhile, in a bowl crumble the feta and mix with the garlic. Divide between the tortillas, spreading over one half of each, then sprinkle over a little pepper. Fold the uncovered side over and press down. Heat a dry frying pan and cook the tortillas on both sides for a couple of mins until the feta has melted and the tortillas are crisp. step 3 Divide the soup between bowls, scatter with coriander and serve with the tortillas. Method 2 For...

  Method 1 Ingredients 2 red onions one thickly and one thinly sliced juice 2 limes 2 tsp dried oregano 8 fat garlic cloves unpeeled 6 medium plum tomatoes halved 2 tbsp chipotle paste (we used Discovery, available from Waitrose) 2 tbsp chilli powder 3 tbsp soft brown sugar 2 pork tenderloins about 500g each coriander sprigs and warm soft tortillas (flour or corn), to serve step 1 Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside. step 2 Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan. step 3 Rub the pork with the remaining chilli powder...

  Method 1 Ingredients ½ leg of lamb around 800g 2 red onions cut into wedges 1 butternut squash skin left on, cut into wedges 1 celeriac peeled and cut into wedges 2½ tbsp cold pressed rapeseed oil 2 tbsp ras el hanout 8 garlic cloves skin on 1 small bunch coriander ½ tsp cumin seeds 1 lemon zested and juiced ½ green chilli deseeded step 1 Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins. step 2 Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin se...

  Method 1 Ingredients 50g watercress ½ small bunch of chives ½ lemon zested 5 tbsp garlic soft cheese 2 roasted chicken breasts, skin removed and reserved 2 large flour tortillas 30g mature cheddar grated 30g mozzarella grated step 1 Blitz the watercress, chives, lemon zest and soft cheese together and season. Fry the reserved chicken skin for 5 mins until crisp, then set aside. Meanwhile, shred the roasted chicken. step 2 Spread the cheese mix over 1 tortilla, top with the chicken, crispy chicken skin, the cheddar, mozzarella and second tortilla. Heat a frying pan over a medium heat, add the quesadilla and cook for 2-3 mins on each side. Cut into four. Method 2 Ingredients: 1. 2 boneless, skinless chicken breasts 2. 2 cloves of garlic, minced 3. 1/2 cup of sour cream 4. 1/2 cup of shredded cheddar cheese 5. 1/2 cup of shredded mozzarella cheese 6. 1/4 cup of chopped cilantro 7. 4 large flour tortillas 8. 2 tablespoons of olive oil 9. Salt and pepper to taste Instructions: 1. Seas...

  Method 1 Ingredients 1 ½kg rindless pork shoulder cut into 6 large chunks 1 red onion roughly chopped For the marinade 2 garlic cloves crushed 2-3 tbsp habanero chilli sauce 3 tbsp tomato purée juice 2 oranges (around 200ml/ 7 fl oz) juice 3 large limes (around 75ml/ 2 1/2 fl oz) 3 tbsp white wine vinegar 2 tsp dried oregano 2 tsp ground allspice 2 tsp ground cumin 1 tsp ground nutmeg ½ tsp ground cloves For the pickled red onions 2 medium red onions finely sliced 2 tbsp white wine vinegar or cider vinegar 2 tbsp caster sugar To serve 24 corn tacos warmed 4 Little Gem lettuces trimmed and finely shredded soured cream or half-fat crème fraîche step 1 Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they’re well coated. Seal and put in the fridge overnight. step 2 Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5...

  Method 1 Ingredients 400g sweet potatoes (1 large or 2 small) 1½ tbsp olive oil ¼ tsp ground cayenne 35g butter 50g plain flour 600ml whole milk 3 tsp American mustard (or 2 tsp English mustard) generous grating nutmeg 135g mature cheddar grated 225g macaroni step 1 Heat oven to 200C/180C fan/gas 6. Peel the sweet potatoes and cut into small bite-sized chunks. Toss in a 20cm gratin dish with the olive oil, cayenne and some seasoning. Roast for 25-30 mins, or until golden and soft, tossing occasionally. step 2 Meanwhile, melt the butter in a saucepan and add the flour. Stir together to make a roux, and cook for a couple of mins. Remove from the heat, then slowly pour in the milk a little at a time, stirring well after each addition. Put the pan back on the heat and bring to the boil, stirring all the time. Turn the heat down, add the mustard and nutmeg, and season well. Add in most of the cheese (keep some for the top) and continue to stir. Taste for seasoning. Keep on a low heat ...

  Method 1 Ingredients 2 skinless chicken breasts vegetable oil or sunflower oil, for frying For the brine 500ml milk 1 garlic clove crushed 1 tbsp shichimi togarashi (see tip) For the katsu mayo 50ml ketchup 1 tsp toasted sesame oil 1 tsp soy sauce 1 tbsp Worcestershire sauce ½ tbsp runny honey juice ½ lime 1 tsp hot mustard 2 tsp medium curry powder 3 tbsp mayonnaise For the chicken katsu 1 egg 100g rice flour 60g panko breadcrumbs 2 burger buns (preferably brioche) handful shredded iceberg lettuce 2 spring onions finely sliced 2 radishes finely sliced step 1 In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs. step 2 To make the mayo, combine all the ingredients and stir until smooth. step 3 Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a lay...

  Method 1 Ingredients 4 tbsp olive oil 2 red onions chopped 2 garlic cloves finely chopped 2 aubergines diced 2 red peppers seeded and diced 1 tsp smoked paprika 2 tbsp balsamic vinegar 1 tsp soy sauce 500ml passata 200g young goat’s cheese 4 courgettes (a mixture of green and yellow looks nice), thinly sliced For the cheese sauce 400ml milk 50g unsalted butter 50g plain flour 80g parmesan or vegetarian alternative, finely grated step 1 Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge. step 2 To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a sepa...

  Method 1 Ingredients For the steak and sauce 1 tbsp vegetable oil 4 shallots very finely chopped 600g freshly ground beef (ask the butcher for something with roughly 15% fat - we used chuck) 8 thyme sprigs leaves picked and chopped 2 tsp Dijon mustard 2 tbsp plain flour 200ml crème fraîche 1 egg yolk 6 tarragon sprigs, leaves picked and finely chopped dressed green salad to serve For the pommes frites 4 large baking potatoes (such as Maris Piper or Russet), peeled 2 tbsp vegetable oil step 1 Heat the oil in a pan and add about 3 /4 of the shallots. Cook for 5-10 mins, stirring occasionally, until soft and starting to caramelise in places. Set aside to cool. step 2 In a large bowl, combine the beef, thyme, 1 tsp Dijon and the cooled shallots. Season with black pepper but not salt at this stage (this can cause the meat to dry out). Shape into four patties and dust with flour. Put on a plate, cover with cling film and chill for at least 30 mins (or up to 2 hrs). step 3 Meanwhile, pr...

  Method 1 Ingredients 200g fillet steak 1 echalion shallot (around 120g), finely chopped 3 cornichons finely chopped 2 tsp capers rinsed and drained, finely chopped 2 tbsp finely chopped flat-leaf parsley ½-1 tsp Dijon mustard ½-1 tsp hot sauce 2 egg yolks (freeze the whites for another recipe) toasted baguette or French fries, to serve step 1 Trim the beef, discarding any sinew, then finely chop using a large, heavy knife. Put in a bowl and add the shallot, cornichons, capers and parsley. Add the mustard and hot sauce to taste. Season with salt and freshly ground black pepper. step 2 Mix together lightly, then spoon into the centres of two small, chilled plates. Roughly shape into a round, then make an indentation in each. Place an egg yolk into each hollow and serve straightaway with a toasted baguette or French fries. Method 2 Ingredients: - 1 lb beef tenderloin (or any lean cut of beef) - 2 egg yolks - 2 teaspoons Dijon mustard - 2 teaspoons Worcestershire sauce - 2 tablespoon...

  Method 1 Ingredients Cooked rice and stir-fried greens to serve (optional) 2 skin-on, boneless duck breasts (about 340g) 1 tbsp dark soy sauce ½ tbsp vegetable or sunflower oil For the plum sauce 2 plums (about 160g), stoned and sliced 1 star anise 1 cinnamon stick 15g ginger peeled and sliced 4 garlic cloves peeled but left whole 30g rock sugar (find online or in specialist supermarkets) ½ lemon zest pared 2 tbsp Shaohsing wine 2 tbsp light soy sauce step 1 Gently score the skin of both duck breasts using a sharp knife, then rub the dark soy sauce all over the breasts and into the cuts. step 2 Heat the oil into a large frying pan over a medium-high heat and sear the duck breasts, skin-side down, until starting to turn crispy, about 5 mins. Flip over and cook for 5 mins more, then remove to a plate, leaving any fat behind, and set aside to rest. step 3 Add the plum slices, star anise, cinnamon stick, ginger, garlic, rock sugar and lemon zest to the pan. Pour in the Shaohsing wine...

  Method 1 Ingredients 450g raw tiger prawn in their shells 4 tbsp olive oil 1 large onion chopped 1 large fennel bulb chopped, fronds reserved 2 carrots chopped 150ml dry white wine 1 tbsp brandy 400g can chopped tomato 1l fish stock 2 generous pinches paprika To serve 150ml pot double cream 8 tiger prawns shelled, but tail tips left on (optional) fennel fronds (optional) step 1 Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns. step 2 Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture. step 3 Tip back into...