The plan ...

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 a large warmed bowl and dig in!

Here's the photo-guide :

I wrote this with entertaining or that special occasion in mind – food for thought …

A final note :

If you are fortunate enough to use a real butcher ask if he has fillet tail – it's the end of the fillet and so not uniform shape and ideal for this recipe. It's cheaper too and although it's still expensive it is a special occasion after all!

A romantic bowlful!

It's another gallimaufry – but this takes it up a notch ...

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!

Galli – 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 blitzing whilst the mixture is coarse – it gives texture to the tapenade 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.

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.

You could 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.

Here's another idea – this time for a special occasion. This recipe makes me think of the perfect supper - how romantic to make one huge plate to share … I'll leave that with you.

Gallimaufry photos

Here they are :

Yum!

Next up ... hints and tips

Here's a take ...

... on warm salads. I know that's a contradiction since salad is meant to be cold but rules are made to be broken. 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

recipe given in the post “Back to normal A Tickle Tray)

250ml chicken stock

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 with the potatoes.

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.

There's a photo-guide too …

Cold beetroot - Bazzin' beetroot relish!

This is definitely a relish and not a chutney since it contains vegetables and fruit - chutney is made from fruit and additional spices et al – just in case you didn't know the difference!

It may not be the most sophisticated relish but then it doesn't mean to be – it's your own and really quick and easy to make.

Bazzin' beetroot relish

300g vac pack of organic cooked beetroot

drained and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper

Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

What I loved about this recipe is its usefulness – anywhere you want a relish it fits the bill - as a side with baked salmon or honey glazed gammon to plain and simple with bread and cheese.

Here's the supper – with the frittata sat on sautéed veggies and topped with the bazzin' beetroot relish :

Give it a go, you won't be sorry!

Hot beetroot!

I get that cooking fresh beetroot is becoming a luxury – particularly if you roast it. You could cook it ahead using your oven when it's on – making use of all the space when you're cooking a roast for example. Don't forget to set your timer!

Choose beets of a similar size - preferably as small as possible and roast in foil – 180fan/200c/Gas 6 for an hour and then test with a paring knife, leave to cool and then peel. If your beets are larger then you may need another 15 minutes, then test again.

Your alternative is to use the vac packs which are already cooked and ready for roasting for 15 minutes!

The following recipe is so versatile for so many dishes both hot and cold :

Honey Roasted Beetroot

Balsamic vinegar – 2 tsp

Olive oil – 2 tbsp

Clear honey – 2 tbsp

Cooked beetroot – 500g

Salt and black pepper

Chopped fresh thyme – 2tsp or a sprinkle

of dried if you can't get fresh

Choose beets of a similar size and preferably as small as possible and roast in foil – 180fan/200c/Gas 6 for an hour and then test with a paring knife, leave to cool and then peel. If your beets are larger then you may need another 15 minutes, then test again.

Pre-heat your oven to 200fan/220c/Gas7.

Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined.

Cut the beetroot in half and place into the bowl with the honey mixture and season, to taste, with salt and black pepper.

Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed.

Next up … the beetroot relish