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French onion soup with Gruyère toast recipe
 Packed with the best exports - brandy, red wine, garlic, butter and cheese - James Martin's easy recipe for French onion soup redefines luxury. 5 onions 3 garlic cloves 20g/¾oz butter 2 or 3 glasses of red wine 750ml/1¼ pint fresh beef stock 4 tbsp balsamic vinegar 8 thick slices of bread 284g/10oz Gruyère, grated 2 shots of brandy (optional) salt and pepper 10g/½oz flatleaf parsley 5 onions 3 garlic cloves 20g/¾oz butter 2 or 3 glasses of red wine 750ml/1¼ pint fresh beef stock 4 tbsp balsamic vinegar 8 thick slices of bread 284g/10oz Gruyère, grated 2 shots of brandy (optional) salt and pepper 10g/½oz flatleaf parsley Method Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes.Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Season the soup with salt and pepper.Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted.Scatter with fresh chopped parsley and serve from the pan at the table. Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes. Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 10 minutes. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Season the soup with salt and pepper. Season the soup with salt and pepper. Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted. Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted. Scatter with fresh chopped parsley and serve from the pan at the table. Scatter with fresh chopped parsley and serve from the pan at the table.
Pork and fennel casserole recipe
 Unwind with a Mediterranean-flavoured casserole of pork, chorizo and fennel. 2 tsp olive oil1kg/2lbs 2oz pork shoulder, cut into large cubes200g/7oz chorizo, cut into chunks1 onion, sliced1 fennel bulb, finely sliced250ml/9fl oz chicken stock2 lemons, zest and juice1 x 400g/14oz can chickpeas100g/3½oz large pitted green olives1 tbsp chopped fresh parsley 2 tsp olive oil 1kg/2lbs 2oz pork shoulder, cut into large cubes 200g/7oz chorizo, cut into chunks 1 onion, sliced 1 fennel bulb, finely sliced 250ml/9fl oz chicken stock 2 lemons, zest and juice 1 x 400g/14oz can chickpeas 100g/3½oz large pitted green olives 1 tbsp chopped fresh parsley wilted spinach wilted spinach Method Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.Add the chickpeas and olives and cook for a further 15 minutes.Stir in the parsley and serve with wilted spinach. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside. Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside. Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened. Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender. Add the chickpeas and olives and cook for a further 15 minutes. Add the chickpeas and olives and cook for a further 15 minutes. Stir in the parsley and serve with wilted spinach. Stir in the parsley and serve with wilted spinach.
Pork sausages with pineapple salsa and rocket salad recipe
 It sounds a little out there - but it's not much different to gammon and pineapple. Add chilli sauce to spice things up! 8 pork sausages1 tbsp soft brown sugar300g/10½oz fresh pineapple, peeled, cored and cut into ½cm/¼in dice½ red chilli, finely diced1 tbsp sambal oelek (Indonesian chili sauce)1 lime, juice only2 tbsp finely chopped fresh coriandersalt, to taste 8 pork sausages 1 tbsp soft brown sugar 300g/10½oz fresh pineapple, peeled, cored and cut into ½cm/¼in dice ½ red chilli, finely diced 1 tbsp sambal oelek (Indonesian chili sauce) 1 lime, juice only 2 tbsp finely chopped fresh coriander salt, to taste 1 lemon, juice only4 tbsp olive oil2 bunches rocket 1 lemon, juice only 4 tbsp olive oil 2 bunches rocket Method For the sausages and salsa, preheat the oven to 180C/375F/Gas 5.Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through.Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple.Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised.Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste.To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa. For the sausages and salsa, preheat the oven to 180C/375F/Gas 5. For the sausages and salsa, preheat the oven to 180C/375F/Gas 5. Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through. Place the pork sausages in a baking tray and roast for 25-30 minutes, or until cooked through. Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple. Meanwhile, place a frying pan onto a medium heat and add the sugar. As soon as the sugar starts to melt and is nearly caramelised, add the diced pineapple. Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised. Cook the pineapple, stirring every minute for 4-5 minutes, or until lightly caramelised. Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste. Tip the pineapple into a medium bowl and add the chilli, sambal oelek, lime juice and coriander. Mix together and add salt, to taste. To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa. To serve, whisk together the lemon and olive oil in a small bowl and tip the rocket into a salad bowl. Dress the salad with the lemon and olive oil and serve it with the sausages and the salsa.
Nutty toffee apples recipe
 Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe. 6 Cox apples6 small wooden ice lolly sticks 225g/8oz granulated sugar110ml/4fl oz water30g/1oz butter2 tbsp golden syrup4 tbsp finely chopped mixed nuts 6 Cox apples 6 small wooden ice lolly sticks 225g/8oz granulated sugar 110ml/4fl oz water 30g/1oz butter 2 tbsp golden syrup 4 tbsp finely chopped mixed nuts Method Push the wooden sticks halfway into the apples at the stalk end.Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).Remove the pan from the heat and gently stir in the nuts.Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Push the wooden sticks halfway into the apples at the stalk end. Push the wooden sticks halfway into the apples at the stalk end. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat. Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this). Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this). Remove the pan from the heat and gently stir in the nuts. Remove the pan from the heat and gently stir in the nuts. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Recipe tips You can also cover your toffee apples with dessicated coconut or chocolate sprinkles.
Roast celeriac with marsala recipe
 As the celeriac roasts, it absorbs some of the raisiny flavour of the marsala (but not the alcohol, which just burns off), while caramelising to a golden, sticky brownness. Excellent with game, in particular. 1 medium-large celeriac, peeled and cut into eight wedgessunflower oil, to coatknob of buttersalt and freshly ground black pepper5 tbsp sweet marsala 1 medium-large celeriac, peeled and cut into eight wedges sunflower oil, to coat knob of butter salt and freshly ground black pepper 5 tbsp sweet marsala Method Preheat the oven to 180C/350F/Gas 4.Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them.Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala.Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them. Place the celeriac wedges into a large bowl, drizzle with a little oil and stir to coat them. Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala. Smear the butter thickly around an ovenproof dish, just large enough to take the celeriac wedges lying down flat. Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala. Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm. Transfer to the oven and roast for about an hour, turning the wedges and basting every now and then, until richly browned all over and very tender. You may need to add a little water towards the end of the cooking time to prevent burning. Serve warm.
Homemade sausage rolls recipe
 Sausage rolls are a family favourite for many and you can even use vegetarian sausages as an alternative! Each serving provides 208 kcal, 6g protein, 15g carbohydrates (of which 1.5g sugars), 14g fat (of which 6g saturates), 2g fibre and 0.7g salt. 50g/1¾oz butter 6 pork sausages6 large sheets filo pastry, room temperature (ideally remove from the fridge 20 minutes before needed)sea salt and freshly ground black pepper 50g/1¾oz butter 6 pork sausages 6 large sheets filo pastry, room temperature (ideally remove from the fridge 20 minutes before needed) sea salt and freshly ground black pepper Method Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper.Melt the butter in a small saucepan over a low heat and season with salt and pepper. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard.Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. Cut into four pieces and place onto the baking tray. Repeat this step another two times.Brush the tops of the rolls with any remaining butter and bake in the oven for 25 minutes until cooked through and golden-brown. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper. Melt the butter in a small saucepan over a low heat and season with salt and pepper. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard. Melt the butter in a small saucepan over a low heat and season with salt and pepper. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. Cut into four pieces and place onto the baking tray. Repeat this step another two times. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. Cut into four pieces and place onto the baking tray. Repeat this step another two times. Brush the tops of the rolls with any remaining butter and bake in the oven for 25 minutes until cooked through and golden-brown. Brush the tops of the rolls with any remaining butter and bake in the oven for 25 minutes until cooked through and golden-brown. Recipe tips You could make this recipe vegetarian, using these Glamorgan sausages or ready-made vegan/vegetarian sausages. For vegan sausage rolls, do swap the butter for olive oil.
Celery soup recipe
 This easy celery soup recipe is surprisingly elegant and won't break the bank. A little cream wouldn't go amiss either. Each serving provides 401kcal, 17g protein, 47g carbohydrate (of which 9g sugars), 15g fat (of which 2g saturates), 6.5g fibre and 1.3g salt. 1 tbsp olive oil1 garlic clove, chopped½ red onion, chopped150g/5½oz celery, chopped200ml/7fl oz hot chicken stock2 slices toasted ciabatta, to serve (optional) 1 tbsp olive oil 1 garlic clove, chopped ½ red onion, chopped 150g/5½oz celery, chopped 200ml/7fl oz hot chicken stock 2 slices toasted ciabatta, to serve (optional) Method Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened.Add the chicken stock and simmer for 10-12 minutes.Transfer the soup to a blender and liquidise.To serve, place the soup into a bowl with the toasted ciabatta alongside. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened. Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened. Add the chicken stock and simmer for 10-12 minutes. Add the chicken stock and simmer for 10-12 minutes. Transfer the soup to a blender and liquidise. Transfer the soup to a blender and liquidise. To serve, place the soup into a bowl with the toasted ciabatta alongside. To serve, place the soup into a bowl with the toasted ciabatta alongside.
Bombay potatoes recipe
 These simple Bombay potatoes are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries. 4 tbsp oil¼ tsp mustard seeds (brown or yellow)2 pinches of chilli powder¼ tsp turmeric powder350g/12oz potatoes, boiled and quarteredsalt to taste 4 tbsp oil ¼ tsp mustard seeds (brown or yellow) 2 pinches of chilli powder ¼ tsp turmeric powder 350g/12oz potatoes, boiled and quartered salt to taste Method Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. Serve immediately. Heat the oil in a pan on a medium heat setting. Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. Serve immediately. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes. Serve immediately. Recipe tips This is a great recipe to use up leftover potatoes.
Beef burger with thyme potato wedges recipe
 Cooking for one? This simple beef burger with tasty thyme wedges will definitely not disappoint! 1 large potato, cut into wedges2 garlic cloves, unpeeled2 tbsp olive oil1 sprig fresh thyme, leaves onlysalt and freshly ground black pepper 1 large potato, cut into wedges 2 garlic cloves, unpeeled 2 tbsp olive oil 1 sprig fresh thyme, leaves only salt and freshly ground black pepper ¼ onion, finely chopped150g/5½oz minced beefpinch dried chilli flakesdash olive oil2 slices ciabatta or 1 ciabatta roll, halved ¼ onion, finely chopped 150g/5½oz minced beef pinch dried chilli flakes dash olive oil 2 slices ciabatta or 1 ciabatta roll, halved Method Preheat the oven to 220C/200C Fan/Gas 7.For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well. Put the potato wedges on a baking tray with the garlic. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 30 minutes, or until golden-brown and tender.For the burger, mix the onion, beef, chilli flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil. Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through.Meanwhile, preheat the grill to high and grill the ciabatta until crisp. Put the burger on the toasted ciabatta and top with any desired toppings. Serve the burger with the potato wedges alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well. For the wedges, bring a pot of salted water to the boil. Carefully drop the wedges into the pan and boil for 4 minutes, then drain well. Put the potato wedges on a baking tray with the garlic. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 30 minutes, or until golden-brown and tender. Put the potato wedges on a baking tray with the garlic. Drizzle with olive oil, sprinkle with salt, pepper and the thyme and roast for 30 minutes, or until golden-brown and tender. For the burger, mix the onion, beef, chilli flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil. Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through. For the burger, mix the onion, beef, chilli flakes, salt and pepper together in a bowl. Using your hands, shape the mixture into a patty and rub with olive oil. Heat a frying pan until smoking hot and fry the burger for 4-5 minutes on each side, or until cooked through. Meanwhile, preheat the grill to high and grill the ciabatta until crisp. Put the burger on the toasted ciabatta and top with any desired toppings. Serve the burger with the potato wedges alongside. Meanwhile, preheat the grill to high and grill the ciabatta until crisp. Put the burger on the toasted ciabatta and top with any desired toppings. Serve the burger with the potato wedges alongside.