I Love Food Recipes

It’s possible to make this look like a still life from the National Gallery. Serves 4 chestnuts 100g, whole, raw or pre-cooked radicchio 2 heads black grapes 150g, small, cut into clusters garlic 3 cloves, cut in half sage ½ bunch olive oil fennel seeds 1 tsp grappa 75ml, or brandy butter a knob Heat the oven to 190C/gas mark 5. If preparing your own chestnuts, score with a sharp knife. Roast uncovered in the oven for 10-15 minutes until the shell and skin come away. Don’t worry if they are not yet cooked through. Peel them. Wash the radicchio, removing any shabby outer leaves and trimming the end of the stalk. Place in a baking dish surrounded by the chestnuts, grapes, garlic, sage and fennel seeds. Drizzle with oil, season well and drench with alcohol and an equal amount of water. Place a knob of butter on top, cover tightly with foil and bake for 45 minutes to 1 hour until tender under a knife.

This isn’t as tricky as it looks. Ideally your chocolate swiss roll won’t crack, but if it does, the ganache will cover up any flaws. Decorate the top however you like, to create your own autumnal scene. Serves: 8 For the cake: 5 medium eggs 125g caster sugar 1 tsp vanilla bean paste 80g plain flour 35g cocoa powder 10g boiling water Advertisement For the filling: About 400g ice cream (any flavour you like) Strawberry jam For the ganache: 200g dark chocolate 200g double cream To decorate: Crumbled walnuts, fresh fruit (blueberries, blackberries and raspberries work well), biscuits and fondant leaf cutouts (both optional) Spoon softened ice cream into a rough log shape (about 18-20cm long) on greaseproof paper. Lift the sides over, then twist the ends together. Freeze until solid. Meanwhile, prepare decorations for the top of the roll. I made a biscuit squirrel and some painted fondant autumn leaves. Heat the oven to 220C (200C fan)/425F/gas mark 7. Grease and line a 10 x 15in swi...

It’s a strange thing to be writing a recipe for a possible future post-Brexit Britain. I suppose it’s a worthwhile exercise in thrift, to force myself to think only of locally produced ingredients, instead of what feels local to me now: market stalls with plantain and pomegranates alongside apples and plums. Pears and honey are at the heart of this tart: ingredients that, I hope, will still be easy enough to come by. There is a lot of honey, but think of this as being in the same family as a treacle tart. Something sweet and comforting to savour in uncertain times. Honey and pear tart There’s no need to buy breadcrumbs for this; it’s easy enough to make them with stale bread and a blender. Or a bag, rolling pin and a strong arm. Prep 50 min Chill 30 min Cook 45 min Serves 10 For the pastry 225g spelt flour 110g unsalted butter, cold, plus extra for greasing 35g icing sugar 1 medium egg, beaten For the filling 50g unsalted butter 400g set honey ¾ tsp salt 125g breadcrumbs 1 medium e...

Light and delicate curry sauce, fluffy rice, lime-pickled chillies Tip: for that 1980s retro feel, mould the rice in small bowls like I’ve done here – it’s pointless, but fun! Prep 30 min Cook 1 hr 15 min Serves 6 Energy 637kcal; fat 9.2g; sat fat 2g; protein 23.6g; carbs 120g; sugars 16g; salt 1.5g; fibre 10.4g 2 heads cauliflower (800g each) 3 fresh mixed-colour chillies Salt and black pepper 3 limes 150g plain flour 3 large free-range eggs 200g fine breadcrumbs 1 onion 4 garlic cloves 5cm piece ginger 1 carrot 1 bunch fresh coriander (30g), leaves and stalks separated Olive oil 1 heaped tsp garam masala 1 tsp ground turmeric 3 tsp mango chutney 450g basmati rice Heat the oven to 180C (160C fan)/350F/gas 4. Cut six chunky cauliflower slices, straight through the stalks, around 2.5cm thick (use up the leftover stalks by making my simple pickle). Season the cauliflower slices all over with sea salt and leave aside (this will draw out the natural moisture)...

The lightness of ricotta, the soft texture and gentle flavour, sets it apart from other cheeses. Introduce a beaten egg, pepper and a little grated parmesan and you have a filling for rolled pancakes, a light cheese custard for pastry tarts or a delicate pudding. Serves 6 puff pastry 325g ricotta 400g garlic 1 large clove parmesan 50g basil leaves 50g parsley leaves 20g eggs 2, lightly beaten cream 150ml plain flour 2 heaped tbsp cherry tomatoes 400g You will also need a rectangular baking tin (a swiss roll tin) measuring 20cm x 30cm. Set the oven at 200C/gas mark 6 and place a baking sheet in the oven. This will help the pastry to bake crisply. Roll out the puff pastry on a lightly floured board and line the base and sides of a shallow, rectangular baking sheet, 20cm by 30cm. Put the ricotta in a bowl, season with freshly ground black pepper. Peel the garlic, then add a large pinch of salt and pound to a paste using a pestle and mortar, then add to the ricotta...

I make a gooseberry crumble cake each summer, sometimes tinkering with the recipe so that it is more cake than crumble, or vice versa. This year I think I have the ratio about right, and the two layers carry enough natural sweetness to balance the sourness of the gooseberries. Once you involve double cream or vanilla ice-cream what is a tea-time cake becomes a dessert. Serves 8 butter 125g caster sugar 125g eggs 3 medium plain flour 75g baking powder 1 level tsp ground almonds 75g gooseberries 325g For the crumble: plain flour 110g butter 80g demerara sugar 3 tbsp You will also need a 20cm, deep-sided, springform cake tin. Cream the butter and caster sugar together until light and fluffy. This is best done using a food mixer. Stir together the flour, baking powder and ground almonds. Break the eggs into a bowl and beat with a fork or small whisk. Make the crumble. Rub the 80g of butter, in small pieces, into the flour then stir in the demerara sugar and set aside. Set the oven at ...

Don’t throw out the leftovers from your barbecue or beef wellington, when you can easily turn them into homemade jerky. Beef scrap jerky Serves 2 Marinate 4-12 hrs Prep 10 mins Cook 4 hrs 250g beef trimmings/scraps 2 tbsp teriyaki sauce 3 slices ginger 1 tsp dried chilli flakes 2 spring onion ends, squashed Place the beef scraps in a ziplock back along with the remaining ingredients. Close the bag and shake to evenly distribute the flavour. Leave to marinate for 4-12 hours in the fridge. Preheat the oven to 120C and line a baking tray with baking paper. Pat down the beef with kitchen paper to remove any excess liquid. Lay the marinated beef on the lined baking tray, then place it in the oven to dehydrate for 3-4 hours. Check intermittently. The jerky is ready when it bends and cracks as opposed to breaks in half. Store in an airtight container for up to 2 weeks. This is an edited extract from No Waste Kitchen: Hachette Healthy Living ($19.99, Hachette Australi...