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Easy chicken liver pâté recipe
 This starter is simple and quick to make and is absolutely delicious on toast with a spot of spicy chutney. 450g/1lb chicken livers, trimmed200g/7oz butter, melted50ml/2fl oz double cream1 tbsp Armagnac or brandycoarse sea salt and freshly ground black pepper 450g/1lb chicken livers, trimmed 200g/7oz butter, melted 50ml/2fl oz double cream 1 tbsp Armagnac or brandy coarse sea salt and freshly ground black pepper handful of dried cranberries8 fresh bay leaves handful of dried cranberries 8 fresh bay leaves hot toastspicy chutney hot toast spicy chutney Method Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers. Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac. Transfer the pâté to eight small ramekins, cover with cling film and chill.When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney. Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers. Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers. Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac. Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac. Transfer the pâté to eight small ramekins, cover with cling film and chill. Transfer the pâté to eight small ramekins, cover with cling film and chill. When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney. When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney. Recommended wines Chilled Amontillado sherry or Oloroso sherry
Lemon and rosemary mackerel with olive dressing recipe
 1 tbsp olive oil25g/1oz butter1 mackerel fillet, cut in half, skin scored with a sharp knife1 sprig fresh rosemary, choppedsalt and freshly ground black pepper½ lemon, juice only 1 tbsp olive oil 25g/1oz butter 1 mackerel fillet, cut in half, skin scored with a sharp knife 1 sprig fresh rosemary, chopped salt and freshly ground black pepper ½ lemon, juice only 100g/3½oz Kalamata olives, pits removed1 garlic clove, chopped2 tbsp olive oilfresh basil leaves, to garnish 100g/3½oz Kalamata olives, pits removed 1 garlic clove, chopped 2 tbsp olive oil fresh basil leaves, to garnish Method For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat.For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth.To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves. For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat. For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat. For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth. For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth. To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves. To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves.
Everyday roast chicken recipe
 Nigel Slater demonstrates how roast chicken is not just for Sundays with this aromatic and straightforward recipe. a small, free-range roasting chicken75ml/3fl oz olive oil4 cloves of garlic, squasheda large lemon6 sprigs thymesalt and freshly ground black pepper a small, free-range roasting chicken 75ml/3fl oz olive oil 4 cloves of garlic, squashed a large lemon 6 sprigs thyme salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 8.Place the chicken onto a chopping board and cut in half down the backbone using a large and very sharp cooks’ knife. Flatten the chicken as much as you can buy pressing down with the palm of your hand.Pour the olive oil into a mixing bowl large enough to take the chicken, add the squashed garlic cloves, the juice from the lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a good seasoning of salt and black pepper, then turn the chicken over in the oil. (If you have the time, you can leave the chicken like this for an hour or so in the fridge.) Place the chicken in a roasting tin, skin-side up. Roast for about 30 minutes or until the skin is golden and the bird cooked right through. Preheat the oven to 220C/200C Fan/Gas 8. Preheat the oven to 220C/200C Fan/Gas 8. Place the chicken onto a chopping board and cut in half down the backbone using a large and very sharp cooks’ knife. Flatten the chicken as much as you can buy pressing down with the palm of your hand. Place the chicken onto a chopping board and cut in half down the backbone using a large and very sharp cooks’ knife. Flatten the chicken as much as you can buy pressing down with the palm of your hand. Pour the olive oil into a mixing bowl large enough to take the chicken, add the squashed garlic cloves, the juice from the lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a good seasoning of salt and black pepper, then turn the chicken over in the oil. (If you have the time, you can leave the chicken like this for an hour or so in the fridge.) Pour the olive oil into a mixing bowl large enough to take the chicken, add the squashed garlic cloves, the juice from the lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a good seasoning of salt and black pepper, then turn the chicken over in the oil. (If you have the time, you can leave the chicken like this for an hour or so in the fridge.) Place the chicken in a roasting tin, skin-side up. Roast for about 30 minutes or until the skin is golden and the bird cooked right through. Place the chicken in a roasting tin, skin-side up. Roast for about 30 minutes or until the skin is golden and the bird cooked right through.
Korean seafood broth recipe
 This seafood broth makes a great lunch option for a special meal with a friend or partner. 2 tbsp vegetable oil1 small onion, thinly sliced 3 garlic cloves, minced 1 tsp minced fresh root ginger2 tbsp doenjang (Korean soybean paste)2 tsp gochujang (Korean chilli paste)6 tiger prawns, peeled and butterflied¼ Chinese cabbage, sliced into 2.5cm/1in thick pieces500g/1lb 2oz mussels, scrubbed and debearded2 scallops, sliced in half500ml/18fl oz chicken stock 1 red chilli, finely sliced20g/¾oz chives, finely chopped2–3 tbsp crushed toasted nori seaweed, to garnishsalt and freshly ground black pepper 2 tbsp vegetable oil 1 small onion, thinly sliced 3 garlic cloves, minced 1 tsp minced fresh root ginger 2 tbsp doenjang (Korean soybean paste) 2 tsp gochujang (Korean chilli paste) 6 tiger prawns, peeled and butterflied ¼ Chinese cabbage, sliced into 2.5cm/1in thick pieces 500g/1lb 2oz mussels, scrubbed and debearded 2 scallops, sliced in half 500ml/18fl oz chicken stock 1 red chilli, finely sliced 20g/¾oz chives, finely chopped 2–3 tbsp crushed toasted nori seaweed, to garnish salt and freshly ground black pepper Method Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes. Pour the stock into a separate small saucepan and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately. Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes. Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes. Pour the stock into a separate small saucepan and bring to the boil. Pour the stock into a separate small saucepan and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately.
How to cook mussels recipe
 Mussels are cheap and delicious. Follow Mitch Tonks' easy recipe and they could become a regular fixture on your table. 1kg/2lb 3oz musselsdrizzle olive oil1 shallot, finely chopped2 garlic cloves, finely chopped75ml/2½fl oz dry white winehandful of fresh parsley, choppedcrusty bread, to serve 1kg/2lb 3oz mussels drizzle olive oil 1 shallot, finely chopped 2 garlic cloves, finely chopped 75ml/2½fl oz dry white wine handful of fresh parsley, chopped crusty bread, to serve Method Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned.Add the wine to the pan and boil for a minute to burn off the alcohol.Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open.Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned. Add the wine to the pan and boil for a minute to burn off the alcohol. Add the wine to the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open. Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open. Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread. Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread.
Mussels cooked in beer recipe
 Rick Stein changes up his classic dish of mussels by using beer instead of wine as a cooking liquid - a great variation. 1 tbsp olive oil1-2 shallots, peeled and finely chopped1 clove garlic, peeled and crushed1kg/2¼lb mussels, cleaned and de-bearded (broken or opened ones discarded)1 bottle beer2-3 tbsp finely chopped, parsley for garnish 1 tbsp olive oil 1-2 shallots, peeled and finely chopped 1 clove garlic, peeled and crushed 1kg/2¼lb mussels, cleaned and de-bearded (broken or opened ones discarded) 1 bottle beer 2-3 tbsp finely chopped, parsley for garnish Method Heat a large, lidded saucepan and add the olive oil. Add the shallots and garlic and cook for one minute. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on.Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed.Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread. Heat a large, lidded saucepan and add the olive oil. Heat a large, lidded saucepan and add the olive oil. Add the shallots and garlic and cook for one minute. Add the shallots and garlic and cook for one minute. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed. Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread. Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread.
Sardine beccafico recipe
 Enjoy Mediterranean flavours with this summery starter of stuffed baked sardines – ready to eat in just 20 minutes. 6 medium-sized sardines, filleted12-16 fresh bay leaves 6 medium-sized sardines, filleted 12-16 fresh bay leaves 75g/3oz white breadcrumbs, plus 25g/1oz extra for topping50g/2oz black olives50g/2oz capers4 anchovies40g/1¼oz raisins40g/1¼oz pine nuts20g/¾oz almonds1 lemon, juice and zest1 orange, juice and zest10g/½oz fresh parsley 75g/3oz white breadcrumbs, plus 25g/1oz extra for topping 50g/2oz black olives 50g/2oz capers 4 anchovies 40g/1¼oz raisins 40g/1¼oz pine nuts 20g/¾oz almonds 1 lemon, juice and zest 1 orange, juice and zest 10g/½oz fresh parsley Method Preheat the oven to 180C/350F/Gas 4.For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick).Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil.Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick). Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick). Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil. Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil. Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad. Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad.
Grilled squid with lemon, garlic and cumin recipe
 Squid is a great sustainable fish that is easy to cook in seconds. Get your griddle as hot as possible to get those char marks without overcooking the squid. 4 squid weighing about 250g/9oz each, cleaned1 lemon, zest onlygood pinch cuminpinch sea saltolive oil1 garlic clove, pasted½ handful of fresh coriander, chopped 4 squid weighing about 250g/9oz each, cleaned 1 lemon, zest only good pinch cumin pinch sea salt olive oil 1 garlic clove, pasted ½ handful of fresh coriander, chopped Method Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.Heat your grill plate until white patches start to appear.Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.Push the squid down with the back of a fish slice and do the same with the tentacles.Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad. Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it. Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge. Heat your grill plate until white patches start to appear. Heat your grill plate until white patches start to appear. Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh. Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh. Push the squid down with the back of a fish slice and do the same with the tentacles. Push the squid down with the back of a fish slice and do the same with the tentacles. Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad. Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.
Grilled mackerel with new potatoes and salad recipe
 This simple mackerel and potato salad is perfect when you fancy something a little different for supper. Making your own dressing makes it extra special. 150g/5oz new potatoes, such as Jersey Royals, scrubbedpinch salt 150g/5oz new potatoes, such as Jersey Royals, scrubbed pinch salt 2 mackerel fillets1 tbsp wholegrain mustardsalt and freshly ground black pepper 2 mackerel fillets 1 tbsp wholegrain mustard salt and freshly ground black pepper 1 tsp English mustard1 tbsp white wine vinegar3 tbsp rapeseed oil, or olive oilsqueeze lemon juice2 Little Gem lettuces 1 tsp English mustard 1 tbsp white wine vinegar 3 tbsp rapeseed oil, or olive oil squeeze lemon juice 2 Little Gem lettuces Method Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm.For the mackerel, preheat the grill to high.Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through.For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine.Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway. Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm. Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm. For the mackerel, preheat the grill to high. For the mackerel, preheat the grill to high. Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through. Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through. For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine. For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine. Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway. Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway.