Ingredients

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 squash, peeled and cubed
8 chicken thighs, skinned and cut into bite size pieces
2 ripe tomatoes roughly chopped
1 cinnamon stick
1 start anise
2 dried red chillies
400g can of chickpeas, drained and rinsed
100g dried apricots, quartered
600ml of hot chicken stock Florets of broccoli
100g fresh spinach
Steamed couscous, with lemon zest and fresh coriander, to serve

Method

Heat the oil in a large saucepan and cook the onion, garlic, squash and chicken for 5 minutes until the onion has softened and the squash and chicken are beginning to brown. Add the tomatoes and cook for a further 3-4 minutes until the tomatoes are pulpy.

Stir in the spices, chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for 20-30 minutes, or until the chicken and squash are tender and the sauce fragrant.

Meanwhile steam the florets of broccoli until tender and the spinach until reduced. Serve with lemon and coriander flavoured couscous.





Ingredients

225g Macaroni
190g Canned sweet pimientos, chopped
225g chorizo, finely sliced
50g butter
50g flour
700ml milk
salt & black pepper
1 tsp English mustard
100g strong cheese, grated
200g sliced cabbage
50ml sherry
2 cloves of garlic, finely sliced

Method

Butter the inside of a baking dish. Boil the macaroni in slightly salted water for 4-5 minutes, drain and dry. Mix together the macaroni, pimientos and chorizo and place in the baking dish.

Heat the butter in a saucepan and stir in the flour. Carefully stir in the milk and season with salt, black pepper and mustard. Bring to the boil, stirring continuously and the grated cheese. Pour the sauce over the macaroni and cook oven at 180 degrees for 1 hour.

5 minutes before the macaroni is finished cooking, put the cabbage in a flat saucepan, on a high heat, and sprinkle over the garlic and drizzle with white wine. Cook for 4 minutes or until wilted.

Put the cabbage on a plate and then serve the macaroni on top of the cabbage.

Method

1 Cooked the diced potatoes in a saucepan of boiling water for 10 minutes or until softened. Drain and set aside
2 Heat the olive oil in a large frying pan, add the sliced onion and garlic and fry gently for 2-3 minutes, until the onion softens.
3 Add the chopped tomatoes and cook over a low heat for about 10 minutes, until the mixture has reduced slightly.
4 Stir the potatoes into the pan with the chorizo, green pepper, chilli powder, paprika and olives. Cook for 5 minute, stirring. Transfer to a shallow oven proof dish.
5 Make 4 small hollows in the top of the mixture and break an egg into each hollow.
Cook in a pre-heated oven 225 centigrade, (Gas mark 7) for 5-6 minutes or until the eggs are just cooked. Sprinkle with parsley and serve with crusty bread.

 

Preparation method

1. Mix the flour and salt together in a large mixing bowl then rub in the butter until the mixture resembles coarse breadcrumbs. Make a well in the centre, crumble in the yeast and pour in the tepid milk, eggs, sugar, spices and lemon zest.

2. Fold a little of the flour from the edges of the bowl into the wet ingredients, but don't mix completely. Set aside for 20-30 minutes to allow the yeast to activate and form a 'sponge'.

3. Draw the ingredients into the 'sponge' and mix together to form a soft dough. Tip out onto a work surface and knead for five minutes then briefly knead in the almonds and dried fruit. Return the dough to the bowl, cover with a tea towel and leave to rise for 1-2 hours, or overnight in a cool place.

4. Preheat the oven to 190C/375F/gas 5. Lightly grease a baking tray.

5. Once the dough has risen, tip it out onto a work surface and press it out into a rectangle about 20cmx25cm/8inx10in. Roll the marzipan into a strip about 10cmx25cm/4inx10in long. Lightly brush the dough with water and place the marzipan down the middle. Fold the edges of the dough over the marzipan then transfer it to the baking tray, seam-side down.

6. Leave the dough to rise for 40-45 minutes, then transfer to the oven to bake for 40-45 minutes, or until risen and golden-brown and the bread sounds hollow when the base is tapped.







Method

1 Blend the chickpeas, nuts, and breadcrumbs in a food processor for 30 second. In a skillet sauté the onion and mushrooms in their own juices for 3-4 minutes. Stir in the chick pea mixture, garlic, cumin, mixed herbs and sweetcorn. Add the sherry, stock, coriander and seasoning and blend the mixture together. Remove from the heat and allow to cool.

2 Roll the pastry out on a lightly floured surface to form a 35cm X 30cm rectangle. Shape the chick pea mixture into a loaf shape and wrap the pastry around it, sealing the edges. Place seam-side down on a dampened baking tray and score in criss-cross pattern. Mix the egg and milk and brush over the pastry. Cook in a pre-heated oven for 25-30 minutes. 200°C

3 Heat the oil for the sauce in a pan and sauté the leek for 5 minutes. Add the sherry, stock and bring to the boil. Simmer for 5 minutes and serve with the roast.

Method

Lightly fry the onion, garlic, chilli, thyme and sun-dried tomatoes in the oil for 10 minutes.
Add the chopped tomatoes and continue to cook for 15 minutes, until reduced and thickened Puree in a blender and return to the saucepan.
Cook the mussels in dry wine in a large saucepan and discard any that fail to open.
Stir the cooked mussels into the sauce.
Meanwhile, cook the pasta in plenty of lightly, salted, boiling water for about 12 minutes, until tender, but still firm. Drain and toss with the sauce.

Serve sprinkled with parsley.







It is easy to prepare this tasteful dish

1. Heat the oil in a pan, add the onions and aubergines and fry for 8-10 minutes, or until softened and golden.
2. Add the spices and continue to cook for 1 minute
3. Add the remaining ingredients to the pan, bring to the boil, cover and simmer for 5 minutes and then stir through the coriander.

Serve immediately with pitta bread





Method

Cut the bread into chucks and sprinkle it with water and set aside. In a blender, puree the tomatoes, peppers and garlic. Add the pieces the pieces of bread and process until you have a smooth paste. Add the oil to the, mixture, pouring it in slowly with the processor running. Then add the vinegar and salt to taste.

Try the Serrano ham and eggs chopped as a garnish, or serve them separately as an accompaniment.

 

Method

Preheat the grill. Brush the aubergine slices lightly with some of the oil and cook under a high heat turning once, until golden and tender. Cut into quarters.

Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander. Season with salt and pepper and mix thoroughly. Add the warm aubergines, stir well and chill for at least two hours. Add the cucumber and tomatoes.

Transfer to a serving dish and spoon the yogurt on top and sprinkle with parsley.

Serve with warm pitta bread or crusty bread



















Method

Tear the bread into small pieces and put into a large serving dish.
Add the tomatoes, cucumber and olives then toss in the onion, basil and parsley.
Quickly whisk the oil and vinegar together with a fork then immediately pour onto the salad and toss in.
Season well and sprinkle over the pine kernels.
Leave to stand for about 30 minutes to allow the flavours to blend.

By including harissa and sherry, with this traditional recipe, the flavours are more exciting and memorable.



















To Prepare

1. Heat the olive oil in a frying pan. Add the onion and garlic and gently fry until soft.

2. Add the tomatoes, sherry, cinnamon, cumin and turmeric and cook over a medium heat for about 20 minutes. The tomatoes should break down and become mushy. Season the sauce with salt and pepper and add the flaked almonds, harissa and chickpeas.

3. Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook - according to packet instructions - until al dente.

4. Drain the spaghetti and divide between four plates. Fold the parsley, coriander and mint into the tomato sauce and mix with the spaghetti. Serve at once.

In this recipe, the only ingredients from the garden are the rose petals. But, it is a great twist to normal rice pudding, it is easy to make and ideal for a dinner party sweet.

To prepare Val's Morrocan rice pudding

1. Put the milk and cinnamon sticks in a medium-sized, heavy-based saucepan. Split the vanilla pod, scrape out the little black seeds and add them to the milk, together with the pod.

2. Slowly bring the milk to simmering point, stirring occasionally, then blend in the sugar until it dissolves.

3. Add the rice and lower the heat. Lay a wooden spoon across the top of the pan to stop the milk boiling over. Give it a good stir every few minutes and cook until the rice is al-dente.

4. Add the rose-water and stir the mixture until it becomes creamy but not dry. If the mixture is becomes too dry, add more milk.

5. Take the pudding from the heat and remove the cinnamon sticks and vanilla pod.

6. Just before serving, sprinkle over a little nutmeg and cinnamon, then scatter pistachios and rose petals on top.

























To Prepare Val's Vegetarian Moussaka

First, make the sauce. Heat a large frying-pan and spray with the low-fat cooking spray. Stir-fry the onions, garlic and carrots for 5 minutes until softened and slightly browned, then add all the other ingredients. Bring to the boil and simmer for 20 minutes.

Meanwhile, preheat the grill to high and place some of the aubergine slices in one layer on the grill rack. Grill for 2 minutes on each side until lightly browned, set aside and continue to grill the rest.

Meanwhile, make the topping by beating all the ingredients in a bowl.

Preheat the oven to Gas Mark 4 / 180 °C / 350 °F. Place the aubergine slices in the bottom of an oven proof dish, cover with the tomato sauce, then spoon over the topping.

Bake for 20 minutes until the top is set and browned then sprinkle with fresh basil leaves, if using, and a little paprika and serve.

To Prepare Val's Moroccan Spiced Pie

1 Preheat the oven to 200 c. Dry fry the seeds briefly in a small pan over medium heat until toasty. Grind coarsely, and then mix in the paprika, cinnamon,1/2 tsp salt and 4 tbsp oil. Tip squash into a roasting tin; pour over the spiced oil and toss. Roast for 20 minutes.

2 Meanwhile, heat 2 tbsp of oil in a frying pan; add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100 g each almonds and pistachios. When brown, toss in the cranberries, 2 tbsp of honey, and add the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven.

3 In a food processor, whiz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make hummus. Stir in the coriander.

4 Melt the butter in a small pan. Put a loose- bottomed 28 cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.

5 Make up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the hummus and then the rest of the squash mixture. One at a time, bring the edge of each filo sheet up to centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter.

6 Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, heat any remaining butter in the pan; tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsp of honey, when it melts, take off the heat and pour over the pie.

Serve with Harissa yoghurt sauce. (Mix the yoghurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in Harissa to taste) and lemon wedges.

To Prepare Val's vegetarian Lasagne

Heat oil in a pan.
Add onions & peppers and cook over gentle heat until softened, about 5 mins.

Stir in tomatoes, garlic, tomato puree, herbs and salt and pepper to taste blend well. Simmer over a gentle heat until thickened and reduced, about 30 mins.

Meanwhile cook the lasagne until tender or 'el dente' according to the instructions on the packet. (I use pre-cooked sheets of lasagne (far easier))

Line a greased shallow ovenproof dish with lasagne. Cover with a little of the tomato mixture. Top with another layer of lasagne. Continue layering in this way until all the lasagne and tomato sauce have been used, finishing with a layer of lasagne.

Cover with the cheese sauce and sprinkle with the grated cheese. Bake in a pre heated oven 180c for about 45 mins.

 

Melt butter or margarine in a pan. Stir in the flour and cook for 1 minute. Remove from heat and gradually add the warmed milk, blending well. Bring to the boil and cook for 2-3 minutes, stirring constantly, until smooth and thickened. Season to taste with salt and pepper.

To Prepare Val's vegetable pie

1. Make the pastry: sift the flour and add a pinch of salt into a bowl. Add the margarine and rub it into the flour with your fingertips until the mixture resembles fine crumbs.
2. Mix in the grated cheese and just enough cold water to draw the mixture together to a firm dough. Wrap in cling film and refrigerate for 30 mins.
3. Heat the oven to 180C. Meanwhile, make the filling: cook the potatoes and carrots in boiling salted water for 10 mins. Drain thoroughly, and then place in an 850ml pie dish with the leeks, mixing them well together. Sprinkle with the parsley and salt and pepper to taste. Set aside.
4. Melt the margarine in a clean saucepan, sprinkle in the flour and stir over a low heat for 1-2 mins until straw-coloured. Gradually stir in the stock, and then bring to the boil and simmer, stirring until thick and smooth. Pour over the vegetables.
5. Roll out the pastry on a floured surface to a shape slightly larger than the top of the pie dish. Cut off a long strip of pastry all around the edge. Reserve this and other trimmings. Brush the rim of the pie dish with water, then press the narrow strip of pastry all around the rim. Brush the strip with a little more water, then place the large piece of pastry on top. Press to seal, then trim, knock up and flute the edge of the pie.
6. Make decorations from the trimmings. Brush the undersides with water and place on top of the pie. Brush the pastry lid with a little beaten egg, and make a hole in the centre. Bake in the oven for 40 - 45 mins until the pastry is golden brown and the vegetables are tender.

   ENJOY

 

To prepare Thanksgiving pumpkin and curry soup

Peel and chop the squash and onion.

Sauté for 10 minutes in a pan with a splash of oil.

Almost cover with the broth (ham, chicken or vegetable) and cook covered over low heat for one hour.

Mash the vegetables.

Season to taste add the yogurt and a teaspoon of curry powder

Add a tablespoon of butter and simmer for 10 minutes.

If necessary, add more broth to desired consistency.

Serve cold, warm or hot with mint leaves or mint