Salady odds and ends

To celebrate the Jubilee, I give you :

Coronation Slaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

salt and black pepper

30g ready to eat apricots, finely diced

30g sultanas soaked in mango and apple juice

50g mayo

50g sour cream

1 tsp mild curry powder

squirt of lime juice

1 tbsp mango chutney

If there's one thing that gets on my wick it the huge lumps of woody cabbage you always find in shop bought coleslaw.

If you are of a similar mind and decide to try this recipe, I promise you that attention to detail is worth the effort. Here's what I mean :

First up slice a “cheek” of cabbage – a sharp paring knife is the best piece of kit – smaller and more easy to control – with care!

The recipe given will give you a box of slaw – measuring approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a spoonful here and a spoonful there – you'd be surprised how well it fits as a side to lots of main dishes and particularly as part of a sandwich.

But first – an insignificant piece of kit you might think – say hello to your new best friend - the julienne peeler - every serious cook should have one!

Here's another thing that gets on my wick – entirely related to shop bought coleslaw – carrots either sliced so finely they are mush or so chunky and uneven you have to make an unscheduled trip to the dentist – without being ridiculous your slaw should be of a similar size.

Carrots bleed if you grate them – not to mention pebble dashing every nook and cranny in your kitchen – how is it possible that grated carrot can jettison so far?

Ta dah – enter the julienne peeler.

Here it is, along with the uniformly sliced strips of carrot it produces :

A neat piece of kit and inexpensive too.

The result of all your hard work looks like this :

Of course you could, if you prefer, dust off one of the gazillion attachments that belongs to your food processor/mixer for which you paid an exorbitant price and, if you can remember which bit goes where, use the slicer cum grater. Oh and create a washing up mountain to boot!

Next - it's too fishy …

For the following idea combine ingredients so that the fish doesn't overpower – in particular seasonal new potatoes, delicious served as part of a warm salad.

As an added bonus the recipe can be made with sour cream or if you want to be a little more health conscious use a low fat crème fraiche.

Warm smoked mackerel salad

Serves 2

350g new potatoes

1 tsp horseradish cream

juice of 1 lemon

2 smoked mackerel fillets, skinned and

flaked (200g approx)

black pepper

100g sour cream

bunch of spring onions – approx

85g when trimmed and finely sliced

handful of flat leaf parsley, finely chopped

OR use baby spinach

Cook the potatoes in salted boiling water until tender. Whilst the potatoes are cooking mix the sour cream, horseradish cream and lemon juice in a large bowl. Season with black pepper.

Drain the potatoes and cut in half lengthways – let them cool and then tip into the sour cream mixture so that it covers the potatoes – the mixture will loosen. Add the flaked smoked mackerel and the spring onions and combine gently. Sprinkle with finely chopped flat leaf parsley and serve whilst warm.

Ps. If there is any left, box it, fridge it and lunch it next day! If you like cold leftovers so be it – if you don't then just pop into the microwave (at home or the office) for a minute to warm through and instant lunch!

I think that's one or two boxes ticked!

Here's a photo of one I made earlier.

Sides for your “Salads”

Spanish Spuds

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, chopped finely

1 garlic clove, chopped finely or

1 tsp garlic paste

1 medium red chilli, seeds removed

chopped finely

1 tsp smoked paprika

1 tsp ground cumin

Pot of soured cream to serve

Boil the potatoes for 5 minutes. Heat the oil in a large frying pan and gently fry the onion until it colours. Add the garlic and spices, fry for 2 minutes.

Drain the potatoes and tip into the mixture. Turn to a high heat and shake the pan so that the potatoes are covered with the onion/spice mixture. Cook for 10 minutes until tender. Serve with soured cream.

This side would be a great addition to your sharing plates – bags of flavour, particularly if you're serving a fish platter. Different to the traditional tapas dish “patatas bravas” in serving with the soured cream and not tomato sauce. In addition to which the soured cream is served on the side of the side – if you get my drift – some like it, some don't.

The recipe given is for a large quantity – it's difficult to say how many servings – I would say eight to ten – you could halve the quantities if you wish but I've learnt from experience that whatever is leftover you'll absolutely, definitely and without doubt use!

Side for your “Salads”

Did you think that chickpeas (aka garbanzo beans) were just used as an ingredient in hummus – think again!

Cheeky Chickpeas!

1 x 400g tin of chickpeas

2 tbsp olive oil

salt

Pre-heat your oven 210fan/230c/Gas 8

Drain the chickpeas and rinse. Lay the chickpeas on kitchen roll and pat dry.

Place the chickpeas in a bowl and toss them in the oil. Season with salt. ** Add optional spices.

Spread the chickpeas on a non-stick baking tray and bake for 30 minutes – shake gently after 15 minutes – check again after a further 10 minutes – the chickpeas should be golden brown – note to self, do not walk away! Ovens vary as do the size of the actual chickpeas and you do not want them to burn and spoil.

Check out these photographs.

If you like spice you could mix together a pinch of chilli, sweet paprika and garlic powders or any spice you like – sumac would work well. Sprinkle the spices over the chickpeas and mix well at ** above.

You could use them as texture to top a salad – warm or cold – or just munch away from the bowl – I warn you they are moreish!

On the cold front ...

… and the green front

Fabulous Fattoush Salad

Making sure I cater for everyone's taste – try this on for size.

Fattoush is another Lebanese salad, this time cold.

You'll find different versions, all hit the spot, here's one of them :

Serves 4

200g radishes, sliced thinly

half a cucumber, diced

200g cherry tomates, halved

2 shallots, finely diced

Romaine lettuce, shredded into 1-2cm pieces

2tbsp chopped mint

100g Pomegranate Seeds

25g walnuts or pistachios, toasted and chopped

half green pepper, finely sliced

2 pitta breads

Dressing

2 cloves garlic paste

juice of half lemon

3 tsps sumac

150ml extra virgin olive oil

2 tbsp white wine vinegar

Mix the dressing and set aside.

With the exception of the pitta breads place all the remaining ingredients in a large salad bowl and mix gently. Add the dressing and toss the salad . Toast the pitta breads and then cut into small strips, add to the salad bowl and mix again.

I think pomegranate seeds look glorious in any dish, however not so enjoyable to eat - if you feel the same way you can omit the Pomegranate Seeds and use the Pomegranate Dressing in place of the Dressing given above.

Pomegranate Dressing

2 tbsp pomegranate molasses

juice of two limes

2 tbsp sweet chilli sauce

Generous pinch of nigella seeds

1-2 tsps sumac

Mix all the ingredients together and drizzle!

If you can't get hold of Romaine lettuce use Little Gem instead.

Happy slicing and dicing!

Perfect Pide

If you are going to go to town with your sharing plates then it would be rude not to include sides too.

Here's my first bread suggestion - mentioned in Mmmm – Mezze - Pide – I think it's actually pronounced pee-day. I first made this whilst training and it is truly scrumptious and well worth the effort.

You can choose whether you use the salt, oil and sesame seeds as a topping or roll in semolina and then sprinkle over it before baking.

Pide

one sachet of easy-blend yeast – 7g

pinch of salt

700g plain white flour

plus extra

1 egg

100ml olive oil

30g sesame seeds and coarse sea salt

for garnish or 2 tbsp semolina to roll

plus extra to sprinkle

Put the flour into a large bowl and make a well in the centre. Pour in the yeast and the olive oil reserving a little to brush over the bread prior to proving.

Mix until the dough forms into a firm ball, leaving the sides of the bowl. Cover with a clean damp cloth and leave to rise in a warm place until doubled in size.

Lightly oil two baking sheets.

Knock down the dough - divide into two, shape each into a round ball and then roll each in 1 tbsp of semolina . Roll out into two circles and place on the baking sheets. Brush with beaten egg, sprinkle with sea salt, the reserved oil and sesame seeds. Alternatively you can sprinkle with additional semolina. Leave to prove for 30 minutes in a warm place.

Pre-heat your oven 210c/190fan/Gas 7.

Using your fingertips make dimples all over the surface – as you see in focaccia.

Bake in a hot oven for 15-20 minutes until golden brown and when the base is tapped the bread sounds hollow.

Sounds good to me!

Yet more salady stuff!

This time Italian style - if all things Italian is your bag then you might like what follows.

Here's a few salad sharing plate ideas :

Fresh Mushroom Salad

or Insalata di funghi freschi

Serves 8

300g chestnut mushrooms

150g parmesan shavings

3tbsp extra virgin olive oil

juice of ½ lemon

3 tbsp flat leaf parsley, chopped

salt and white pepper

Clean and trim the mushrooms and slice thinly. Mix gently with the parmesan shavings. Whisk together the oil, lemon juice, parsley, salt and white pepper. Drizzle the dressing over the mushrooms and parmesan and serve immediately.

I think you'd have to agree that it doesn't get much easier! To save yourself even more time you can prep, box and fridge the mushrooms and ditto the parmesan shavings. Make up the dressing and keep in a screw top jar in the fridge. You're ready to roll in a minute – two at the most.

Another all time winner for me would be frittata – everyone loves it and it is just as tasty served cold as it is hot.

Frittata

Serves 4

4 large eggs

400g cooked new potatoes, cubed

1 medium onion, finely chopped or 4 spring onions finely chopped

glug of rapeseed oil (2 tbsp)

black pepper

2 handfuls of grated mature cheddar cheese (50g approx)

1-2 tbsp flat leaf parsley, finely chopped

I use my trusted large frying pan for this task – the one I'm always droning on about - suitable to use in the oven as well as on the hob. I make this point because if you use this recipe then you'll be placing the frying pan under the grill – if you use an ordinary frying pan you may damage the handle, not to mention safety issues!

To begin, turn on your grill but before doing so check that the frying pan will slide easily into the space leaving at least two inches gap between the pan and the grill itself otherwise you'll burn the top and the middle won't be cooked.

Sauté the onion in a little rapeseed oil until softened. Add the cooked cubed potatoes. Whisk the eggs in a mixing bowl, add two large handfuls of cheese and black pepper.

Add the egg and cheese mixture to the onions and potatoes and cook on a medium heat on the hob for 2/3 minutes. Then place the pan under the grill and allow to cook for 2/3 minutes. REMOVE THE PAN USING OVEN GLOVES. Using a fish slice gently flatten down the frittata so that you break the top – you'll find that the egg mixture is still not quite cooked. Place the pan back under the grill for another2/3 minutes or until it is golden brown.

You have unlimited options to add to your frittata – you could begin with sautéing 200g diced chorizo which, as we know gives the delicious spicy oil. Then add the onions and potatoes as above.

To serve slide your cooked frittata onto a wooden board. Frittata looks impressive and inviting served hot and whole – you could if you prefer use a small circular cutter and cut individual portions – hot or cold. Sprinkle with the parsley either way!

Sides for your “Salads”

Broad beans with smoked bacon and walnuts

Serves 6 with other sides

60g walnuts

125g of smoked bacon

4 garlic cloves, peeled and squashed

or 4 tsps of garlic paste

450g broad beans, blanched in boiling

water for 2 minutes (defrost if using frozen)

small bunch flat leaf parsley, chopped

Heat a large frying pan until hot, then add the walnuts and dry fry for 3 minutes shaking the pan, until they are toasted. Set aside.

Add the bacon and garlic to the pan and cook on a medium heat for 5 minutes until the bacon is crispy. Add the broad beans, season with salt and black pepper and cook for a further 3-4 minutes, stir through the parsley and walnuts before serving.

What I'm about to suggest goes above and beyond the call of duty!

You need to peel the broad beans – in other words take off the tough outer skin. I warn you this is a laborious task and you'll call me names - sometimes you've just got to get on with it. By all means leave the outer skin on if you can't be bothered but you are depriving yourself and your guests of the beautiful bright green bean – if grey is your colour with the skin on, then so be it.

There is a glimmer of light at the end of the tunnel – blanch and peel the broad beans when you've time – ahead of when you need them – watch rubbish daytime television to pass the time whilst peeling!

P.s. Optional additions – cubed feta cheese – cooked leftover chicken or cooked prawns.

Stromboli for the salad

As with mezze traditions and with our new sharing plates we should serve bread too.

I give you “Stromboli”. This is a recipe for those guests you are expecting that you know are going to say …. “I don't like … “.

If you are expecting a mixed age group or just want something different for supper this is the fastest pizza you'll ever make. It cheats in that you use a ready-made pizza base – if you're a purist knock yourself out and make your own base – in my defence my mission is to make your life easy.

Stromboli

400g prepared pizza dough or ready-made base

4 tbsp tomato paste

100g thinly sliced salami

120g baby spinach

100g thinly sliced mozzarella cheese

1 tbsp olive oil

Generous sprinkle of oregano or garlic Italian seasoning

Pre-heat your oven 220fan/200c/Gas 8. Place a large baking tray in the oven.

Place a dampened J cloth on your work surface. Place a piece of baking parchment on top of the cloth – it will stop it sliding – make sure you leave enough to get hold of – you're going to lift it onto the hot baking tray that's in the oven at the moment. Unroll the pizza dough gently on the parchment.

Spread the tomato paste onto the base. Add the slices of salami, followed by the spinach and then the mozzarella and sprinkle with the oregano or garlic Italian seasoning. Roll up the base from the shortest side and brush with the olive oil - make sure it's seam-side down when placed on the tray.

WITH CARE remove the tray from the oven and then carefully lift the parchment and the rolled up pizza onto it. Place back in the oven for 20/25 minutes until golden brown – check at 20 minutes.

When removed from the oven slice into portions to suit and serve.

Choose any of your favourite pizza toppings to create your own Stromboli – the fastest pizza ever.

Asda for the prepared pizza dough - £1.20 per 400g pack.

I know it's a tired cliché but – here are a couple of photos of the one I made earlier!

Fruit and Nut sides

Dates wrapped in Parma ham

Makes 20

1 tsp vegetable oil for greasing

20 dried dates – pitted

20 small cubes of parmesan or other hard cheese

10 slices of Palma ham, halved

Pre-heat oven 170fan/190c/Gas 5.

Lightly grease a baking tray large enough to fit all the dates.

Place a cube of cheese in each date and wrap in a half slice of Parma ham. If you need to you can secure each date with a wooden cocktail stick. Lay the dates on the tray and bake for 10 minutes or until the ham crisps up.

Serve hot.

I've served these to guests who do not like dates and have converted – the combination of flavours is perfect – sweetness of dates, saltiness of ham and zing of cheese.

Spiced almonds

Serves 4-6

1 tsp olive oil

200g blanched almonds

coarse sea salt

¼ tsp smoked paprika

Heat the olive oil in a non-stick frying pan, add the almonds and toss over the heat for 5 minutes until golden.

Use a slotted spoon to transfer the nuts to a bowl, leaving as much oil in the pan as possible. Sprinkle the nuts generously with coarse sea salt and the paprika, toss the nuts to coat them in the seasoning. Leave to cool then transfer to a serving dish.

Another great “make ahead” side and definitely in the “keep it simple” category.

Don't do green?

Whilst not Italian, the next recipe definitely fits as a sharing plate!

I know there are many out there who quite simply “don't do green”. Salad doesn't necessarily have to be green – it doesn't have to be cold either, despite what the purists may say.

Lets expand the mezze concept - a mezze serves both hot and cold salads so why can't we - what's wrong with mixing it up – or if you want to use modern speak - fusion of different culinary cultures to create your own style of larger “salad” sharing plates.

I'll stop waffling and illustrate with an example :

Potato and Olive Salad

Serves 4/6

500g new potatoes

3tbsp extra virgin olive oil

juice of ½ lemon

½ tsp paprika

½ tsp ground cumin

pinch of chilli pepper

salt

bunch of flat leaf parsley chopped

medium mild red or white onion, chopped finely

12 black olives

Peel the potatoes and boil them in salted water until tender. Drain and cut in half – quarters if large, leave whole if small

Mix the oil with the lemon juice, paprika, cumin, chilli and salt.

While still warm turn the potatoes in the dressing, add the parsley, onion and olives and mix gently.

Why not tweak this recipe. Fry 200g of diced chorizo and use the delicious oil from it as part of your dressing adding an extra dimension and I think a worthwhile candidate for your first sharing plate shabang.

Why not serve it warm instead.

Please note no greenery – and I should clarify that the parsley in the recipe I class as garnish and technically not greenery – that's my excuse and I'm sticking to it – if you're really anti then you can always leave the parsley out but you might want to break the habits of a lifetime and try it.

An added bonus – this salad dish can be vegetarian or not!

There's more to come ...

More salady stuff

Back to the warm salads …

This “salad” is excellent hot or cold and is a great idea to include as part of a mezze or thali as they say in India!

It stands perfectly well on its own but better still as part of a party table. It's convenient in that you can marinade overnight and just pop into the oven when you're ready.

Tandoori chicken tikka salad

Serves 4

700g (1lb 8oz) chicken breast, cut

into chunks

Marinade

1½ tbsps ginger and garlic paste

½ tsp salt

1½ tsps green chilli paste

2½ tbsps white vinegar

5 tbsps vegetable oil

1½ tsps turmeric

1½ tsps red chilli powder

1½ tsps cumin powder

2 tsps garam masala

160g (5½ oz) Greek yoghurt

or low fat version

For the dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

In a bowl mix the chicken pieces with the ginger and garlic paste, salt, green chilli paste and the white vinegar and leave to one side.

In a separate mixing bowl, whisk the oil and turmeric. Add the red chilli powder, cumin poweder and garam masala to the bowl then mix well before adding the yoghurt. Combine the mixture thoroughly.

Add the chicken pieces to the yoghurt mixture. Use your hands to ensure the chicken pieces are evenly coated in the yoghurt marinade. Leave the chicken to marinade for at least an hour. You can leave it in the marinade overnight, this way the chicken will absorb all the flavours thoroughly.

Once the chicken has been marinated, place the pieces on an oven tray. Cook in a pre-heated oven at 160fan/180c/Gas 4 for 20-25 minutes.

If you prefer a vegetarian or vegan version you can use Quorn pieces.

You'll not be disappointed!

A step by step chicken tikka guide

The colours are vibrant and stunning – just as they should be.

What's your salad bag?

For this dish mine was a forage in the fridge and I rescued :

Half a bag of baby new potatoes

(if you can get Cornish so much the better)

cooked, peeled and then cubed – approximately

8 potatoes

Iceberg lettuce – broked into small pieces

small sweet mixed peppers, de-seeded and sliced

finely

cherry tomatoes, halved

one medium sweet variety onion, sliced

finely

I chose a large white bowl for the salad and began with the lettuce and then sprinkled the remaining salad ingredients, topping with the chicken pieces and finally drizzling with the dressing.

Think about scaling up your salad - as it is it's a lunch and in particular easy to transport so would be great if you're on the move or just to take to the office.

Add more ingredients to the salad and serve with a flat bread of your choice for a supper – you don't have to make them if it's too much pressure!

Step by step salad photos

Experiment with colours – have a look at the small sweet peppers!

Now it's complete with the dressing drizzled!

Now it's looking even better - there are some dishes that just scream “eat me I'm delicious!”

The dressing … to go with the chicken salad

Who would have thought you'd be drizzling a quintessential Italian combination of extra virgin olive oil and balsamic vinegar – a marriage we already know is made in heaven – with another Indian classic – tandoori chicken tikka.

The dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

Whilst the chicken is cooking, with a whisk mix together all the dressing ingredients and leave to one side.

A few thoughts so far :

I'd wear gloves when you coat the chicken – turmeric and chilli will stain your hands as well as equipment.

Make sure your “oven tray” has sides – unless you have a burning desire to clean your oven!

I used soft dark muscovado sugar in the dressing.

I marinaded the chicken from 11am – 7.30pm. It's very important that you cover the chicken marinade and keep it in a cold place. If you keep it in your fridge then bear in mind it's raw chicken and as such should be kept on the bottom shelf and more importantly that it is kept away from cooked food.

When the chicken is cooked I know you'll want to taste it – cook's privilege after all – a lot depends on your palate and that of your guests but tasted on its own you may find it a tad hot. I'd suggest that before you rush to judgement wait until you've assembled and tasted the completed salad.

A word about the “heat” of the spices. Remember recipes are meant to be a guide they are not set in stone. If you find the spices too powerful don't let it put you off – try reducing the green chilli paste, turmeric and red chilli powder from 1½ tsps to 1 tsp each.

It's personal taste after all – it's whatever suits you.

More salady ideas to come!

Something salady

What's your opinion on salad? For people of a certain age the word “salad” is the stuff of nightmares and conjures up visions of limp lettuce leaves, a slice of boiled egg, ditto tomato and a spring onion – oh and if you're lucky salad cream too.

I have decided to make a salad more interesting – so here's a take on warm salads. I know that's a contradiction since salad is meant to be cold – rules are made to be broken. Henceforth my warm salad is a “gallimaufry” - meaning jumble or a medley if you prefer!

Chicken Gallimaufry

Serves 2

2 chicken breasts, sliced at an angle

(from slow cooking a whole chicken)

2 tbsp rapeseed oil

350g red new potatoes, halved or quartered

should be 2cm ish.

Half a lemon cut in half

135g baby leeks, topped, tailed and cut into 1.5cm pieces

1 tbsp tapenade - 15ml

110g fine asparagus

Salt and pepper

Chopped flat leaf parsley to garnish

Pre-heat oven 200fan/220c/Gas 7.

Put the potatoes and lemon wedges into the foil tray you set aside after the slow cooking (or a medium roasting tin if you prefer) and toss with 1 tbsp of oil, season and roast for 20 minutes.

Turn down the oven to 180fan/200c/Gas 6.

Snap the asparagus to remove the woody ends – they should be of a similar size - then blanch, plunge into ice cold water and pat dry. You can prep ahead if you wish, then box and fridge.

Toss the leeks in the remaining tbsp of oil and add to the potatoes. Add the tapenade and fold through. Bake for 10 minutes then add the blanched asparagus for 5 minutes, fold in gently.

Whilst the potatoes et al are baking warm the stock – you should get 250ml from your chicken after straining. (This recipe is based on a slow cooked whole chicken).

To assemble, divide the potatoes, leeks and asparagus between two large bowls – plates will do. Top with the sliced chicken breast – one breast per serving - and add a liberal drizzle of the stock. A sprinkle of parsley to garnish and a wedge of lemon too.

Gallimaufry photos

The comments :

“I love chicken served this way, tender small slices of breast and the gravy is delicious”.

It matters not whether it's broth, gravy, jus, or sauce – so long as it takes good – it's whatever floats your gravy boat – that is beyond bad – I apologise.

Gallimaufry – Hints and Tips

First up, the potatoes. You'll notice that the recipe calls for red new potatoes. Have a look for “Albert Bartlett Apache potatoes – great for roasting or mashing in their skins”. I've found them in 600g bags. The majority of the larger supermarkets carry more varieties these days - another example is Ruby Gem, found at Waitrose.

Next the tapenade. You can do whatever is more practical – I always have a jar of black olive tapenade in my store cupboard and my favourite is M&S Black Olive Tapenade – it also has an excellent best before date. If you're feeling adventurous have a go at making your own. It's easy.

Coarse Tapenade

1 tbsp drained capers

85g pitted olives

1 tbsp olive oil

Two anchovies, chopped finely

1 roasted garlic clove

1 dessert spoon of lemon juice

Blitz all the ingredients. The trick is to stop pulverising whilst the mixture is coarse – it gives texture to the dish and not mush.

Then there's the stock. You can thicken it if you wish – as it is it's more of a broth. If you are a “gravy” person and prefer a little more substance then mix 1 tsp of cornflour with a drop or two of water and add gradually to the stock as you're warming it through. Note to self – don't be tempted to add anything else – whether to the stock or to the gravy – your stock is already infused with garlic and oregano, not for nothing do I call it liquid gold.

Here's another idea. This recipe makes me think of the perfect supper for a duvet/box set day. How romantic to make one huge plate to share … I'll leave that with you.

Finally – you still have two chicken legs, wings etc., leftover from the slow cooking. Strip the legs and wings of meat, bag and freeze – don't forget to mark the bag. Use the chicken in cooked pasta with Alfredo Sauce or as part of a mid week frittata or last but by no means least you have your protein element for your chicken salad wrap – with mango or raita dressing for lunch the next day – there will probably be enough chicken for two wraps – just in case you're feeling generous. If you have time then tip the remaining chicken bits into a large saucepan, cover with water – bring to the boil and simmer for 20-30 minutes strain and boom – chicken stock. Freeze it in small amounts – you'll be pleased you did. If you are short of time then bag the remains and freeze it for making stock for soup whenever the mood takes.

A bowlful for the beautiful game

It's another gallimaufry –

Asian Spiced Gallimaufry

Serves 2

The marinade

2 x 4oz fillet steak, sliced thinly

110 – 120g in grams (*see note below)

2 roasted garlic cloves

1 tsp powdered star anise or one whole star anise

1 tbsp dark soy sauce

Mix together the marinade and pour over the fillet slices, ensuring that the slices are thoroughly coated. Box and leave in the fridge for an hour or so – it won't hurt to leave it longer.

The stir fry sauce

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 dessert spoon of sweet chill sauce

mix together – can be made ahead, covered and fridged

Ahead of the game

Choose vegetables that are in season and that you love. I chose :

Cooked Jersey Royal potatoes – 500g

quartered

100g asparagus, blanched, plunged into ice

cold water, pat dry, box and fridge

100g baby broad beans – blanched and popped – box and fridge

100g small sweet mini peppers, finely sliced – bag and fridge

100g (2 large) salad onions, finely sliced - ditto

The amounts given are not set in stone – they are a guide to help you - build your own recipe.

*A note about weights – an ounce is exactly 28g but is usually written as either 25 or 30 – whichever suits you best but stick to what you decide – don't confuse yourself!

Plan of action up next!

When you're ready to cook it will take minutes. Don't forget to pre-heat your oven on low to warm the bowls.

Plan of action

Heat 2 tbsp of rapeseed oil in a pre-heated wok or large frying pan. I used a wok. Seal the fillet slices on either side quickly and then set aside – don't overcrowd – cook in batches. Add the onion and sweet peppers to the wok and stir fry for 2/3 minutes, then add the cooked potatoes, stir fry again for 2/3 minutes. Add the broad beans, asparagus and sealed, sliced fillet along with any residual juices. Finally add the stir fry sauce of dark soy, rice wine and sweet chilli sauce. Toss to stir fry for another 3 minutes.

Serve immediately in warmed bowls.

Here's the beginning of the photo-guide :

 

I have to end with another footballing metaphor – back of the net. Actually these days I always say – courtesy of the phenomenal athlete Usain Bolt - “back of the shed”.

I wrote this with entertaining in mind so it would work for any gathering, not just football!

Food for thought …