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Buckwheat pasta with potatoes and Swiss chard recipe
 A filling baked dish from northern Italy - ribbons of buckwheat pasta and potatoes with cheese and Swiss chard. 300g/10½oz pizzoccheri pasta (made usually with 1/3 Italian ‘00’ flour, 2/3 buckwheat flour)200g/7oz waxy potatoes, peeled and cut into small cubes200g/7oz Swiss chard, leaves only salt and freshly ground black pepper80g/3oz unsalted butter3 garlic cloves, sliced300g/10½oz bitto or toma cheese, cut into small cubes100g/4oz parmesan (or a similar vegetarian hard cheese), freshly grated 300g/10½oz pizzoccheri pasta (made usually with 1/3 Italian ‘00’ flour, 2/3 buckwheat flour) 200g/7oz waxy potatoes, peeled and cut into small cubes 200g/7oz Swiss chard, leaves only salt and freshly ground black pepper 80g/3oz unsalted butter 3 garlic cloves, sliced 300g/10½oz bitto or toma cheese, cut into small cubes 100g/4oz parmesan (or a similar vegetarian hard cheese), freshly grated Method Preheat the oven to 220C/425F/Gas 7.Put the pizzoccheri, potatoes and Swiss chard in a large saucepan and cover with lightly salted boiling water. Cook together until soft, about 14 minutes. Meanwhile, melt the butter in a small frying pan and fry the garlic until cooked, but not brown. Drain the pizzoccheri pasta, potatoes and chard and put in a large ovenproof dish. While still warm, mix in the cubes of cheese. Pour over the foaming butter and garlic and sprinkle over the parmesan. Season to taste with salt and pepper, then mix together well. Bake in the oven for 20 minutes. Serve hot. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Put the pizzoccheri, potatoes and Swiss chard in a large saucepan and cover with lightly salted boiling water. Cook together until soft, about 14 minutes. Put the pizzoccheri, potatoes and Swiss chard in a large saucepan and cover with lightly salted boiling water. Cook together until soft, about 14 minutes. Meanwhile, melt the butter in a small frying pan and fry the garlic until cooked, but not brown. Meanwhile, melt the butter in a small frying pan and fry the garlic until cooked, but not brown. Drain the pizzoccheri pasta, potatoes and chard and put in a large ovenproof dish. While still warm, mix in the cubes of cheese. Pour over the foaming butter and garlic and sprinkle over the parmesan. Season to taste with salt and pepper, then mix together well. Drain the pizzoccheri pasta, potatoes and chard and put in a large ovenproof dish. While still warm, mix in the cubes of cheese. Pour over the foaming butter and garlic and sprinkle over the parmesan. Season to taste with salt and pepper, then mix together well. Bake in the oven for 20 minutes. Serve hot. Bake in the oven for 20 minutes. Serve hot.
Venison carpaccio recipe
 This venision carpaccio is served just warm after the spiced crust has been seared to give extra flavour. James served this as part of a posh picnic at Crom Castle along with a venison sausage roll and homemade scotch egg. 6 juniper berries1 tsp coriander seeds½ tsp cracked black pepper1 tsp rosemary, finely chopped1 tsp smoked sea salt flakes350g/12oz venison loin1 tsp olive oil 6 juniper berries 1 tsp coriander seeds ½ tsp cracked black pepper 1 tsp rosemary, finely chopped 1 tsp smoked sea salt flakes 350g/12oz venison loin 1 tsp olive oil Method Ideally season your venison loin the day before you plan to serve. Using a pestle and mortar or spice grinder, crush the juniper, coriander and pepper and mix with rosemary and smoked salt. Roll the loin in the seasoning to cover evenly.Heat a non-stick pan with a little oil and sear the venison on all sides for a few seconds. Then allow to rest and carve extremely thinly to serve. Ideally season your venison loin the day before you plan to serve. Using a pestle and mortar or spice grinder, crush the juniper, coriander and pepper and mix with rosemary and smoked salt. Roll the loin in the seasoning to cover evenly. Ideally season your venison loin the day before you plan to serve. Using a pestle and mortar or spice grinder, crush the juniper, coriander and pepper and mix with rosemary and smoked salt. Roll the loin in the seasoning to cover evenly. Heat a non-stick pan with a little oil and sear the venison on all sides for a few seconds. Then allow to rest and carve extremely thinly to serve. Heat a non-stick pan with a little oil and sear the venison on all sides for a few seconds. Then allow to rest and carve extremely thinly to serve.
Parsnip and apple soup recipe
 This delicious parsnip and apple soup perfectly combines tangy cooking apples and the sweetness from parsnips. A wonderfully smooth soup. Each serving provides 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fat (of which 3g saturates), 7.5g fibre and 1.2g salt. 25g/1oz butter1 tbsp sunflower oil2 medium onions, chopped600g/1lb 5oz parsnips, cut into 2cm/1in pieces2 garlic cloves, crushed600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks1 litre/1¾ pints vegetable or chicken stock150ml/5fl oz milkflaked sea salt and freshly ground black pepper 25g/1oz butter 1 tbsp sunflower oil 2 medium onions, chopped 600g/1lb 5oz parsnips, cut into 2cm/1in pieces 2 garlic cloves, crushed 600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks 1 litre/1¾ pints vegetable or chicken stock 150ml/5fl oz milk flaked sea salt and freshly ground black pepper Method Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper. Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly. Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly. Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth. Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper. Recipe tips Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist.
Brussels sprouts with pancetta recipe
 Crispy bacon could be key to converting sprout haters. The recipe is super quick and easy too. salt900g/2lb 4oz Brussels sprouts, trimmed and loose leaves removed2 tsp olive oil225g/8oz pancetta, cut into cubes salt 900g/2lb 4oz Brussels sprouts, trimmed and loose leaves removed 2 tsp olive oil 225g/8oz pancetta, cut into cubes Method Bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes, or until tender, then drain in a colander.Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes, or until the pancetta is crisp and golden-brown.Add the drained sprouts and stir together to warm through. Serve immediately. Bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes, or until tender, then drain in a colander. Bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes, or until tender, then drain in a colander. Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes, or until the pancetta is crisp and golden-brown. Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes, or until the pancetta is crisp and golden-brown. Add the drained sprouts and stir together to warm through. Serve immediately. Add the drained sprouts and stir together to warm through. Serve immediately.
Patatas bravas recipe
 Try Simon Rimmer's patatas bravas recipe for golden cubes of potato in a spicy tomato sauce. 600g/1lb 5oz potatoes – either Maris Piper, Desirée or King Edward2 tbsp olive oil2 x 400g tins chopped tomatoes3 red chillies4 garlic cloves, crushedsalt and freshly ground black pepperchopped parsley, to serve 600g/1lb 5oz potatoes – either Maris Piper, Desirée or King Edward 2 tbsp olive oil 2 x 400g tins chopped tomatoes 3 red chillies 4 garlic cloves, crushed salt and freshly ground black pepper chopped parsley, to serve Method Preheat the oven to 225C/205C Fan/Gas 7.Peel the potatoes and cut into 2.5cm/1in cubes. Heat the olive oil in a large roasting tin until really hot. Put the potatoes in the tin and shake them in the oil until covered. Season well with salt and freshly ground black pepper. Place in the hot oven for about 10 minutes until they begin to turn golden-brown.Add the tomatoes, chilli and garlic and stir well. Cook for another 25–35 minutes until the potatoes are soft on the inside and crisp on the outside. You can either add the parsley and serve, or refrigerate them until the next day, then reheat, adding more oil and then add the parsley before eating. Preheat the oven to 225C/205C Fan/Gas 7. Preheat the oven to 225C/205C Fan/Gas 7. Peel the potatoes and cut into 2.5cm/1in cubes. Peel the potatoes and cut into 2.5cm/1in cubes. Heat the olive oil in a large roasting tin until really hot. Put the potatoes in the tin and shake them in the oil until covered. Season well with salt and freshly ground black pepper. Place in the hot oven for about 10 minutes until they begin to turn golden-brown. Heat the olive oil in a large roasting tin until really hot. Put the potatoes in the tin and shake them in the oil until covered. Season well with salt and freshly ground black pepper. Place in the hot oven for about 10 minutes until they begin to turn golden-brown. Add the tomatoes, chilli and garlic and stir well. Cook for another 25–35 minutes until the potatoes are soft on the inside and crisp on the outside. Add the tomatoes, chilli and garlic and stir well. Cook for another 25–35 minutes until the potatoes are soft on the inside and crisp on the outside. You can either add the parsley and serve, or refrigerate them until the next day, then reheat, adding more oil and then add the parsley before eating. You can either add the parsley and serve, or refrigerate them until the next day, then reheat, adding more oil and then add the parsley before eating.
Vegetarian pigs in blankets recipe
 These vegetarian pigs-in-blankets are sweet, sticky and irresistible. Use a plant-based spread if you’re vegan. For this recipe you will need 24 toothpicks and a shallow baking dish, lined with baking paper. 1 carrot, peeled 1 parsnip, peeled 30g/1oz salted butter (or vegan plant-based spread)1 tbsp brown miso paste3 tbsp maple syrup 1 tsp finely chopped thyme 12 plant-based chipolata sausages 1 carrot, peeled 1 parsnip, peeled 30g/1oz salted butter (or vegan plant-based spread) 1 tbsp brown miso paste 3 tbsp maple syrup 1 tsp finely chopped thyme 12 plant-based chipolata sausages Method Preheat the oven to 200C/180C Fan/Gas 6. Using a vegetable peeler, cut long, thin ribbons of carrot and parsnip and place in a bowl – you will need 12 of each. In a small pan over a low heat, gently melt the butter (or vegan spread) with the miso paste, maple syrup and thyme. Leave to cool slightly, then pour this mixture over the vegetable ribbons. Mix well. Wrap a ribbon each of carrot and parsnip around a chipolata creating a striped effect. Secure each end with a cocktail stick and place in the baking dish. Repeat with the rest of the chipolatas.Pour over any remaining glaze and bake in the oven on the top shelf for 20–25 minutes, turning the chipolatas at the halfway point. Carefully remove the cocktail sticks before serving. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Using a vegetable peeler, cut long, thin ribbons of carrot and parsnip and place in a bowl – you will need 12 of each. Using a vegetable peeler, cut long, thin ribbons of carrot and parsnip and place in a bowl – you will need 12 of each. In a small pan over a low heat, gently melt the butter (or vegan spread) with the miso paste, maple syrup and thyme. Leave to cool slightly, then pour this mixture over the vegetable ribbons. Mix well. In a small pan over a low heat, gently melt the butter (or vegan spread) with the miso paste, maple syrup and thyme. Leave to cool slightly, then pour this mixture over the vegetable ribbons. Mix well. Wrap a ribbon each of carrot and parsnip around a chipolata creating a striped effect. Secure each end with a cocktail stick and place in the baking dish. Repeat with the rest of the chipolatas. Wrap a ribbon each of carrot and parsnip around a chipolata creating a striped effect. Secure each end with a cocktail stick and place in the baking dish. Repeat with the rest of the chipolatas. Pour over any remaining glaze and bake in the oven on the top shelf for 20–25 minutes, turning the chipolatas at the halfway point. Pour over any remaining glaze and bake in the oven on the top shelf for 20–25 minutes, turning the chipolatas at the halfway point. Carefully remove the cocktail sticks before serving. Carefully remove the cocktail sticks before serving. Recipe tips Miso is a Japanese fermented paste that can be found in most supermarkets. I frequently include it in vegan cookery to add a savoury umami note and to increase depth of flavour.
Christmas red cabbage recipe
 Christmas cabbage is an easy treat that only uses one pan. It's a perfect addition to Christmas dinner instead of or as well as the usual suspects. 1 tbsp walnut oil15g/½oz butter2 red onions, finely chopped1 red cabbage, cored and shredded50g/1¾oz dried sour cherries, halved if large 3cm/1¼in piece ginger, peeled and finely chopped1 tsp ground ginger1 tsp ground cinnamon½ tsp ground allspice¼ tsp cloves50g/1¾oz light soft brown sugar1 tbsp red wine vinegar150ml/5fl oz port150ml/5fl oz chicken stock or watersalt and freshly ground black pepper 1 tbsp walnut oil 15g/½oz butter 2 red onions, finely chopped 1 red cabbage, cored and shredded 50g/1¾oz dried sour cherries, halved if large 3cm/1¼in piece ginger, peeled and finely chopped 1 tsp ground ginger 1 tsp ground cinnamon ½ tsp ground allspice ¼ tsp cloves 50g/1¾oz light soft brown sugar 1 tbsp red wine vinegar 150ml/5fl oz port 150ml/5fl oz chicken stock or water salt and freshly ground black pepper Method Heat the oil and butter in a large heavy-based casserole. Add the onions and fry for several minutes on a medium heat until starting to caramelise. Add all the remaining ingredients, then season with salt and pepper.Bring to the boil, then turn down and cover. Leave to simmer for around 30 minutes, stirring fairly regularly, then remove the lid and turn up the heat slightly. Continue to cook until the liquid has reduced and is starting to become syrupy. Check the seasoning and serve. Heat the oil and butter in a large heavy-based casserole. Add the onions and fry for several minutes on a medium heat until starting to caramelise. Add all the remaining ingredients, then season with salt and pepper. Heat the oil and butter in a large heavy-based casserole. Add the onions and fry for several minutes on a medium heat until starting to caramelise. Add all the remaining ingredients, then season with salt and pepper. Bring to the boil, then turn down and cover. Leave to simmer for around 30 minutes, stirring fairly regularly, then remove the lid and turn up the heat slightly. Bring to the boil, then turn down and cover. Leave to simmer for around 30 minutes, stirring fairly regularly, then remove the lid and turn up the heat slightly. Continue to cook until the liquid has reduced and is starting to become syrupy. Check the seasoning and serve. Continue to cook until the liquid has reduced and is starting to become syrupy. Check the seasoning and serve. Recipe tips Dried sour cherries make a lovely change from the usual apple in this recipe. If none are available, you could use a couple of finely chopped eating apples instead.
Slow cooker red cabbage recipe
 This super hands-off version of the classic festive side dish sees red cabbage, apple and vinegar simply tossed together and left for a slow cooker to work its magic on. 1 small red cabbage (800g/1lb 12oz), core removed and shredded1 large red onion, finely sliced3 Braeburn apples, peeled and sliced into 1 cm slices1 star anise200ml/7fl oz vegetable stock3 tbsp cider vinegar3 tbsp soft brown sugar30g/1oz butter, cubed 1 small red cabbage (800g/1lb 12oz), core removed and shredded 1 large red onion, finely sliced 3 Braeburn apples, peeled and sliced into 1 cm slices 1 star anise 200ml/7fl oz vegetable stock 3 tbsp cider vinegar 3 tbsp soft brown sugar 30g/1oz butter, cubed Method Toss all of the ingredients together in the bowl of a slow cooker and cover with the lid. Season with salt and pepper and cook on high for 5 hours, until the vegetables are tender. Toss all of the ingredients together in the bowl of a slow cooker and cover with the lid. Season with salt and pepper and cook on high for 5 hours, until the vegetables are tender. Toss all of the ingredients together in the bowl of a slow cooker and cover with the lid. Season with salt and pepper and cook on high for 5 hours, until the vegetables are tender.
Creamy Brussels sprouts recipe
 Everyone can be a fan of Brussels sprouts when this creamy and mustardy Christmas side dish is on offer! A perfect accompaniment to ham or roast pork. 500g/1lb 2oz Brussels sprouts, trimmed and halved25g/1oz butter2 tsp sunflower oil1 long shallot or half a small onion, very finely chopped1 garlic clove, crushed3 tbsp dry white wine150ml/5fl oz double cream1 tsp Dijon mustardpinch caster sugarsalt and freshly ground black pepper 500g/1lb 2oz Brussels sprouts, trimmed and halved 25g/1oz butter 2 tsp sunflower oil 1 long shallot or half a small onion, very finely chopped 1 garlic clove, crushed 3 tbsp dry white wine 150ml/5fl oz double cream 1 tsp Dijon mustard pinch caster sugar salt and freshly ground black pepper Method Half-fill a medium saucepan with water and bring to the boil. Add the sprouts and cook for 8 minutes, or until just tender (Test with the tip of a knife.)While the sprouts are cooking, melt the butter and sunflower oil in a small frying pan and fry the shallot or onion for 3–4 minutes stirring regularly, until well softened and lightly browned. Add the garlic to the pan and cook for a few seconds, then add the wine and bring to the boil. Stir in the cream and mustard and season with the sugar, a good pinch of salt and lots of pepper. Simmer for 1–2 minutes, stirring occasionally. Add a splash of water if the sauce thickens too much.Drain the sprouts in a sieve and add to the pan with the creamy mustard sauce. Toss well and serve. Half-fill a medium saucepan with water and bring to the boil. Add the sprouts and cook for 8 minutes, or until just tender (Test with the tip of a knife.) Half-fill a medium saucepan with water and bring to the boil. Add the sprouts and cook for 8 minutes, or until just tender (Test with the tip of a knife.) While the sprouts are cooking, melt the butter and sunflower oil in a small frying pan and fry the shallot or onion for 3–4 minutes stirring regularly, until well softened and lightly browned. While the sprouts are cooking, melt the butter and sunflower oil in a small frying pan and fry the shallot or onion for 3–4 minutes stirring regularly, until well softened and lightly browned. Add the garlic to the pan and cook for a few seconds, then add the wine and bring to the boil. Add the garlic to the pan and cook for a few seconds, then add the wine and bring to the boil. Stir in the cream and mustard and season with the sugar, a good pinch of salt and lots of pepper. Simmer for 1–2 minutes, stirring occasionally. Add a splash of water if the sauce thickens too much. Stir in the cream and mustard and season with the sugar, a good pinch of salt and lots of pepper. Simmer for 1–2 minutes, stirring occasionally. Add a splash of water if the sauce thickens too much. Drain the sprouts in a sieve and add to the pan with the creamy mustard sauce. Toss well and serve. Drain the sprouts in a sieve and add to the pan with the creamy mustard sauce. Toss well and serve.
Fondant potatoes recipe
 Fondant potatoes sound awfully posh, don't they? But this fondant potato recipe from the Hairy Bikers makes a really easy, luxurious side dish. 150g/5oz butter4 potatoes, peeled, cut into barrel-shapes using a cookie cutter75ml/3fl oz chicken or vegetable stock2 garlic cloves, peeled, crushed lightly with the edge of a knife2-3 sprigs fresh thymesea salt flakes and freshly ground black pepper 150g/5oz butter 4 potatoes, peeled, cut into barrel-shapes using a cookie cutter 75ml/3fl oz chicken or vegetable stock 2 garlic cloves, peeled, crushed lightly with the edge of a knife 2-3 sprigs fresh thyme sea salt flakes and freshly ground black pepper Method Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides. Carefully pour in the stock, then add the garlic cloves and thyme sprigs. (CAUTION: the hot fat will splutter when it comes into contact with the stock.) Season, to taste, with salt and freshly ground black pepper.Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm. Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.) Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.) Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides. Carefully pour in the stock, then add the garlic cloves and thyme sprigs. (CAUTION: the hot fat will splutter when it comes into contact with the stock.) Season, to taste, with salt and freshly ground black pepper. Carefully pour in the stock, then add the garlic cloves and thyme sprigs. (CAUTION: the hot fat will splutter when it comes into contact with the stock.) Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.