SPRING SUPPERS

CHICKEN PLT SALAD INGREDIENTS

1 roast chicken, shredded (about 600g)

1 romaine lettuce, torn

400g mixed tomatoes, halved or quartered if large

8 rashers smoked streaky bacon, grilled and roughly chopped

4 large slices sourdough bread, griddled

1 garlic clove, peeled

2 tbsp olive oil

For the dressing:

6 tbsp mayonnaise

2 tbsp mixed chopped fresh herbs

1 tsp Dijon mustard

4 tbsp buttermilk

METHOD

1 To make the dressing, combine all the ingredients, season well, add a splash of water and set to one side. Rub the griddled sourdough with the garlic, place one on each plate and drizzle with the olive oil.

2 Divide the lettuce and tomatoes between the plates and top with the chicken and bacon. Drizzle with the dressing and serve straight away.

BEST EVER STEAK SANDWICH INGREDIENTS

4 x 200g sirloin steaks

2 x ciabatta breads

2 tsp oil

100g mayonnaise

75g Stilton cheese, crumbled

a good handful of watercress

3 large tomatoes, sliced

METHOD

1 Remove the steak from the fridge 30 minutes before cooking. Preheat the oven to 200^oC/180^oC fan/Gas 6. Wrap the bread in foil and warm in the oven for 10 minutes. Uncover and bake for another 5 minutes to crisp up a little. Set to one side.

2 Preheat a griddle pan or heavy frying pan until searing hot. Brush the steaks with oil and season generously. Cook two at a time (it’s best to get two pans on the go for this) turning regularly until nicely charred and cooked how you like it. Allow to rest before thickly slicing.

3 Combine the mayonnaise and stilton and season with black pepper. Halve the loaves and split in two. Pile the watercress onto the bottom of each loaf, top with tomato slices and then the slices of steak. Spoon the Stilton mayonnaise over and serve straight away.

ORZO SALAD INGREDIENTS

200g orzo pasta
400g summer vegetables
cut into 3cm lengths
(we used fine beans, sugar
snaps and asparagus)

For the dressing:

25g fresh basil
40g fresh spinach
1 garlic clove, crushed
Juice 1 lemon
25g Parmesan, finely grated
6 tbsp olive oil

METHOD

1 Cook the orzo according to the pack instructions, drain and cool under running water, drain again and tip into a large bowl. Steam all the vegetables until just tender, cool under running water and drain well. Add to the pasta and set to one side.

2 To make the dressing, place the basil, spinach, garlic and lemon juice in a small blender and whizz to a thick paste. Add the Parmesan and olive oil and blend again leaving a little texture. Spoon over the pasta salad, combine well and check the seasoning. Finish with fresh basil leaves and some Parmesan shards.

CRUSHED GARLIC NEW POTATOES INGREDIENTS

600g new potatoes

2 tbsp olive oil

25g butter

2 garlic cloves, bashed

handful of chives, roughly chopped

METHOD

1 Cut the potatoes into bite size pieces and cook in plenty of water for 15 minutes until tender. Drain well and set to one side. Heat the olive and butter in a large frying pan, add the garlic cloves and potatoes.

2 Press the potatoes with the back of a spoon to crush slightly and cook over a medium-high heat for 10 minutes until golden and crisped. Season and scatter with the chives.

PEA, ASPARAGUS AND PANCETTA RISOTTO INGREDIENTS

1.5 litres simmering light vegetable stock
300g peas, defrosted if frozen
1 tbsp olive oil
150g pancetta cubes
25g butter
1 small onion, very finely chopped
1 garlic clove, finely chopped
300g arborio rice
200ml white wine
200g fine asparagus,
cut into bite-size pieces
50g Pecorino cheese, finely grated
Fresh pea shoots
Drizzle of chilli oil (if wanted)

METHOD

1. Place half the peas in a food processor along with a ladleful of stock and pulse to a rough purée. Set to one side. Heat the oil in a large, deep-sided frying pan, add the pancetta and cook for 3 minutes until crisp and golden. Remove with a slotted spoon and set to one side.

2. Add the butter to the pan and stir in the onion and garlic. Cook very gently for 15 minutes until perfectly softened and light golden. Add the rice and cook for 2-3 minutes, stirring until coated in butter.

3. Add the wine, bubble rapidly until cooked off and then add a couple of ladlefuls of stock. Stir and gently simmer until absorbed. Repeat, adding more stock a few ladles at a time and stirring as you go – this should take about 20 minutes.

4. Stir the pea purée, the rest of the peas and the asparagus into the risotto and gently cook for another 3 minutes, adding stock or boiling water as necessary. Stir in the pancetta, cover and allow to stand for 3 minutes. To serve, stir in half the Pecorino and spoon into warmed, shallow bowls. Scatter with the pea shoots, drizzle with the oil, if desired, and serve with the remaining cheese.