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Griddled lamb chop with garlic and thyme recipe
 1 x 200g/7oz lamb chump chop2 garlic cloves, finely chopped3 sprigs fresh thyme, leaves only1 tbsp olive oil 1 x 200g/7oz lamb chump chop 2 garlic cloves, finely chopped 3 sprigs fresh thyme, leaves only 1 tbsp olive oil ½ Jerusalem artichoke, peeled and cut lengthways into chips1 stalk purple sprouting broccoli, trimmed1 tbsp olive oillemon wedge, to garnish ½ Jerusalem artichoke, peeled and cut lengthways into chips 1 stalk purple sprouting broccoli, trimmed 1 tbsp olive oil lemon wedge, to garnish Method For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes.Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes.For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through.To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon. For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. For the griddled lamb chop, place the lamb chop into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes. Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes. Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes. For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through. For the griddled vegetables, place the artichoke chips and broccoli into a bowl with the olive oil and stir well to coat the vegetables. Place the vegetables onto the griddle pan and chargrill, turning occasionally, until cooked through. To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon. To serve, place the lamb chop onto a plate with the griddled vegetables and a wedge of lemon.
Roasted Jerusalem artichokes recipe
 Jerusalem artichokes are a delicious part of the winter vegetable family and make a great alternative to roast parsnips. 500g/1lb 1½oz Jerusalem artichokes, peeled25g/1oz unsalted butter100g/3½oz fresh breadcrumbs 500g/1lb 1½oz Jerusalem artichokes, peeled 25g/1oz unsalted butter 100g/3½oz fresh breadcrumbs Method Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Preheat the oven to 200C/390F/Gas 6.Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs.Roast for 20 minutes, then serve straightaway. Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs. Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs. Roast for 20 minutes, then serve straightaway. Roast for 20 minutes, then serve straightaway.
Swedish Christmas Glögg recipe
 Glögg is an essential part of Christmas all over Scandinavia. This is recipe was created by my sister-in-law Annika in her Gothenburg kitchen. 1 bottle red wine (quality doesn’t matter) 1-2 sticks cinnamon 5g dried root ginger 5g dried Seville orange peel (or other orange if you can't get Seville) 7 green cardamom pods 15-16 whole cloves 80g/3oz sugar 1 bottle red wine (quality doesn’t matter) 1-2 sticks cinnamon 5g dried root ginger 5g dried Seville orange peel (or other orange if you can't get Seville) 7 green cardamom pods 15-16 whole cloves 80g/3oz sugar flaked almonds raisins splash of either vodka, aquavit, rum or cognac (optional) flaked almonds raisins splash of either vodka, aquavit, rum or cognac (optional) Method Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar. Remove from the heat and leave to infuse for at least an hour. Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week. To serve, pour the wine into a saucepan and heat it.Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture. If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine. Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar. Pour the wine into a pan, add the rest of the ingredients and heat to around 80C/176F, stirring to dissolve the sugar. Remove from the heat and leave to infuse for at least an hour. Remove from the heat and leave to infuse for at least an hour. Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week. Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week. To serve, pour the wine into a saucepan and heat it. To serve, pour the wine into a saucepan and heat it. Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture. Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture. If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine. If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine.
Brussels sprout slaw recipe
 Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw. If anyone says they don’t like sprouts, give them this slaw instead and ask the question again. 250g/9oz Brussels sprouts, trimmed and thinly sliced1 red onion, thinly sliced 2 carrots, peeled and grated 100g/3½oz cashew nuts, roughly chopped1 tsp cumin seeds 100g/3½oz Greek-style yoghurt 50g/1¾oz full-fat mayonnaise 1 tbsp wholegrain mustard ½ unwaxed lemon, zest and juice large handful fresh chives, finely chopped large handful fresh flat-leaf parsley, roughly chopped 250g/9oz Brussels sprouts, trimmed and thinly sliced 1 red onion, thinly sliced 2 carrots, peeled and grated 100g/3½oz cashew nuts, roughly chopped 1 tsp cumin seeds 100g/3½oz Greek-style yoghurt 50g/1¾oz full-fat mayonnaise 1 tbsp wholegrain mustard ½ unwaxed lemon, zest and juice large handful fresh chives, finely chopped large handful fresh flat-leaf parsley, roughly chopped Method Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well. Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined. Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt. Stir through the chopped chives and parsley and serve. Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well. Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well. Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined. Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined. Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt. Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt. Stir through the chopped chives and parsley and serve. Stir through the chopped chives and parsley and serve.
Gratin dauphinoise recipe
 AWT explains how to cook dauphinoise potatoes in five easy steps. The secret is patience. 1 garlic clove, crushedbutter450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward)300ml/½ pint double creamsalt and freshly ground black pepper 1 garlic clove, crushed butter 450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward) 300ml/½ pint double cream salt and freshly ground black pepper Method Preheat the oven to 170C/325F/Gas 3.Rub a gratin dish liberally with the garlic and butter.Layer the potatoes into the dish, making sure each layer is seasoned.Pour over the cream and cook in the oven for 1¼ hours.Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Rub a gratin dish liberally with the garlic and butter. Rub a gratin dish liberally with the garlic and butter. Layer the potatoes into the dish, making sure each layer is seasoned. Layer the potatoes into the dish, making sure each layer is seasoned. Pour over the cream and cook in the oven for 1¼ hours. Pour over the cream and cook in the oven for 1¼ hours. Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve. Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve. Recipe tips Sprinkle grated cheese over the top of your potato gratin before cooking for an extra treat.
Cambozola dauphinoise recipe
 One for lovers of blue cheese! This recipe uses cambozola, a mild blue cheese, to add depth to this classic potato dish. Great alongside steak. 200ml/7fl oz double cream6 new potatoes, thinly sliced on a mandoline1 garlic clove, finely choppedsalt and freshly ground black pepper55g/2oz Cambozola cheese, chopped1 tbsp chopped fresh chives, to garnish 200ml/7fl oz double cream 6 new potatoes, thinly sliced on a mandoline 1 garlic clove, finely chopped salt and freshly ground black pepper 55g/2oz Cambozola cheese, chopped 1 tbsp chopped fresh chives, to garnish Method Preheat the oven to 180C/350F/Gas 4.Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes. Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes. Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes. Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top. Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top.
Potato dauphinoise with Vignotte cheese recipe
 Vignotte cheese is incredibly creamy and rich, rather like an intense brie, which is why it makes such a fabulous addition to this creamy potato dish. 150ml/5fl oz double cream100g/3½oz Vignotte cheese, crumbledsalt and freshly ground black pepper1 King Edward potato, peeled and thinly sliced on a mandoline 150ml/5fl oz double cream 100g/3½oz Vignotte cheese, crumbled salt and freshly ground black pepper 1 King Edward potato, peeled and thinly sliced on a mandoline Method Preheat the oven to 180C/350F/Gas 4.Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling. Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling.
Purple sprouting broccoli with burnt pepper salsa recipe
 A refreshing and light barbecued broccoli salad with a charred mixed pepper, red onion and chilli salsa. 1 red onion1 garlic bulb1 red pepper1 green pepper 1 red chilli2 limes2 tbsp olive oil, plus extra for drizzling 2 tbsp red wine vinegar 1 bunch coriander, roughly chopped 1kg/2lb 4oz purple sprouting broccoli salt and freshly ground black pepper 1 red onion 1 garlic bulb 1 red pepper 1 green pepper 1 red chilli 2 limes 2 tbsp olive oil, plus extra for drizzling 2 tbsp red wine vinegar 1 bunch coriander, roughly chopped 1kg/2lb 4oz purple sprouting broccoli salt and freshly ground black pepper Method Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables. Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft. When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa.Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside. Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through.On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper. Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables. Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables. Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft. Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft. When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa. When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa. Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside. Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside. Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through. Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through. On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper. On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper.
Rhubarb chutney recipe
 This aromatic and tangy rhubarb chutney is great with cheese and cold meats, and is simple and speedy to make. Try it with Olia's Ukrainian kolach and slices of cheddar. 2 tbsp vegetable oil1 banana shallot, chopped2 garlic cloves, chopped2cm piece fresh ginger, chopped400g/14oz rhubarb, chopped1 star anise1 cinnamon stick2 juniper berries, crushed100ml/3½fl oz white wine vinegar125g/4½oz soft brown sugar 2 tbsp vegetable oil 1 banana shallot, chopped 2 garlic cloves, chopped 2cm piece fresh ginger, chopped 400g/14oz rhubarb, chopped 1 star anise 1 cinnamon stick 2 juniper berries, crushed 100ml/3½fl oz white wine vinegar 125g/4½oz soft brown sugar Method Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes.Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft. Decant into jars and leave to cool before using. Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes. Heat the oil in a large saucepan. Once hot add the shallot, garlic, ginger, rhubarb and cook for 3-5 minutes. Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft. Add the star anise, cinnamon, juniper berries, vinegar and sugar and cook for 15-20 minutes or until cooked down and soft. Decant into jars and leave to cool before using. Decant into jars and leave to cool before using.
Stewed rhubarb recipe
 Great served hot or cold with cream, custard or yoghurt. Try using frozen rhubarb when fresh is out of season. 500g/1lb 2oz fresh slender rhubarb, trimmed and cut into roughly 2cm/¾in slices75g/2¾oz caster sugar1 orange, juice from whole orange (or 50ml/2fl oz orange juice from a carton) and zest from ½ orange2 star anise (optional)1 cinnamon stick 500g/1lb 2oz fresh slender rhubarb, trimmed and cut into roughly 2cm/¾in slices 75g/2¾oz caster sugar 1 orange, juice from whole orange (or 50ml/2fl oz orange juice from a carton) and zest from ½ orange 2 star anise (optional) 1 cinnamon stick Method Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. Stir once, then re-cover and cook over a very low heat for about 5–7 minutes, or until the rhubarb is softened but still holding its shape. Serve. Recipe tips If using frozen rhubarb, you can cook it from frozen, but if some of the slices are very large, you may need to leave to soften for about 15 minutes before cutting in half. Cook as above, but reduce the cooking time to 4–5 minutes.
Fillet steak with morel mushroom and wine sauce recipe
 A steak this good doesn't need much with it, but to really gild the lily, add delicious morel mushrooms. 2 x 225g/8oz beef fillet steakssalt and freshly ground black pepper3 tbsp olive oil 2 x 225g/8oz beef fillet steaks salt and freshly ground black pepper 3 tbsp olive oil 115g/4oz morel mushrooms, cleaned2 shallots, peeled and finely chopped1 clove garlic, finely chopped200ml/7fl oz red wine2 tsp finely chopped fresh thyme leaves 115g/4oz morel mushrooms, cleaned 2 shallots, peeled and finely chopped 1 clove garlic, finely chopped 200ml/7fl oz red wine 2 tsp finely chopped fresh thyme leaves Method Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper.Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened.Pour the mushroom and red wine sauce over the steaks and serve. Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest. Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper. Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper. Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour the mushroom and red wine sauce over the steaks and serve. Pour the mushroom and red wine sauce over the steaks and serve.
Asparagus, pea, feta and mint salad recipe
 Fresh spring flavours combine in this tasty side salad that deserves to be eaten outside in the sunshine. Each serving provides 200kcal, 14g protein, 7.5g carbohydrate (of which 3.5g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 1.3g salt. 3 handfuls freshly podded peas 1 bunch skinny asparagus, blanched100g/3½ oz feta cheesehandful chopped mint leaveslemon juice, to taste olive oil, to tastesalt and freshly ground black pepperblack onion seeds, to taste 3 handfuls freshly podded peas 1 bunch skinny asparagus, blanched 100g/3½ oz feta cheese handful chopped mint leaves lemon juice, to taste olive oil, to taste salt and freshly ground black pepper black onion seeds, to taste Method Mix together all the ingredients apart from the black onion seeds. Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top. Mix together all the ingredients apart from the black onion seeds. Mix together all the ingredients apart from the black onion seeds. Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top. Taste to check the seasoning and add salt and pepper as required. Sprinkle the onion seeds over the top.