A FEAST FOR FATHER’S DAY

STEAK WITH CHERMOULA INGREDIENTS

4 thick-cut ribeye steaks

1 tsp rapeseed oil

2 garlic cloves, bashed

For the chermoula:

1 tsp each cumin and coriander seeds, toasted

40g coriander, finely chopped

40g parsley, finely chopped

1 garlic clove, crushed

zest 1 lemon plus 1 tbsp juice

120ml olive oil

METHOD

1 Take the steaks out of the fridge, unwrap and set to one side for 30 minutes before cooking. To make the chermoula, place the spices a blender and blend until fine. Add the remaining ingredients and blend again making sure you still have a little texture. Season well.

2 To cook the steaks, heat two heavy frying pans until searing hot, brush the steaks with oil and season well. Add to the pan along with the garlic and cook for 2-3 minutes, turning occasionally until cooked to your liking. You may need to do this in batches. Rest before serving with the chermoula. Delicious with chips and salad.

SAFFRON ROAST CHICKEN WITH COUSCOUS STUFFING INGREDIENTS

25g butter
good pinch saffron
large free-range chicken
1 lemon, cut into wedges
For the stuffing:
200g couscous
250ml hot chicken stock
25g butter
1 small onion, finely chopped
2 garlic cloves, chopped
2 tsp cumin seeds, lightly crushed
good pinch chilli flakes
75g dried apricots, roughly chopped
50g pistachios, roughly chopped
6 spring onions, chopped
4 tbsp each chopped fresh parsley and coriander

METHOD

1 Preheat the oven to 180°C/160°C fan/Gas 4. Place the butter in a little dish and melt in the microwave. Add the saffron, stir and set to one side to infuse.

2 To make the stuffing, place the couscous in a medium bowl, pour the hot stock over and set to one side. Meanwhile, heat the butter in a small frying pan, add the onion and garlic and gently cook for 10 minutes until perfectly softened. Add the cumin seeds and chilli and cook for another two minutes. 

3 Add the spiced onion mix to the couscous along with the remaining stuffing ingredients. Fluff up with a fork until nicely incorporated. Season to taste.

4 Stuff the cavity of the chicken with the couscous and spoon the remainder into the base of a roasting dish to sit under the chicken. Drizzle the chicken with oil, season and scatter the lemon wedges around.

5 Roast for 1 hour, pour the saffron-infused butter over the chicken, return to the oven and roast for a further 15 minutes or until cooked through. Allow to rest before carving and serving with the couscous.

SLOW-ROAST LAMB WITH RED ONION MARMALADE GLAZE INGREDIENTS

1 British leg of lamb (about 2.2kg)

2 tbsp olive oil

3 red onions, halved

1 bulb garlic, halved

rosemary sprigs

200ml white wine

200ml lamb or chicken stock

4 tbsp onion marmalade

METHOD

1 Preheat the oven to 180°C/160°C fan/Gas 4. Remove the lamb from the fridge 1 hour prior to cooking. Place the onions, garlic and rosemary in a large roasting tin and pour the wine and stock around. Set the lamb on top and drizzle with the oil. Season well.

2 Roast for 25 minutes per 500g plus 25 minutes for medium or 30 minutes per 500g plus 30 minutes for well done. Baste occasionally and 20 minutes before the end of cooking, spoon the onion marmalade over the lamb, coating it evenly. Return to the oven to caramelise. Allow to rest on a warm platter for 30 minutes before serving.

For the gravy…

Pour the roasting pan juices into a fat separator and allow to stand for a couple of minutes. Spoon a little of the fat into a medium saucepan and stir in 25g plain flour. Cook for a minute or two, stirring until light golden. Add enough lamb stock to make the pan juices up to 500ml and whisk into the flour. Bring to the boil, whisking until smooth, and then simmer for 15 minutes or until nicely thickened.

CREAMY PORK, APPLE AND FENNEL PIE INGREDIENTS

25g butter

1 tbsp rapeseed oil

1 onion, chopped

1 head fennel, trimmed and chopped

2 Braeburn apple, peeled, cored and chopped

200ml white wine

2 tbsp plain flour

300ml chicken stock

400g pulled pork

100ml crème fraïche

350g puff pastry

1 egg, beaten

METHOD

1 Heat the butter and oil in a large non-stick pan, add the onion and fennel and gently cook for 10 minutes. Add apple and pour in the wine. Bubble for 4 minutes until the liquid has been cooked off and the fennel and apple are soft.

2 Stir in the flour and cook for 2 minutes. Add the stock, slowly bring to the boil while stirring all the time until smooth. Simmer for 2-3 minutes and then stir in the pulled pork. Simmer for 5 minutes until piping hot. Add the crème fraïche and season to taste.

3 Preheat the oven to 200^oC/180^oC fan/Gas 6. Spoon the filling into a 23cm pie dish and brush the edge of the tin with the beaten egg. Roll out the pastry so that it’s just slightly larger than the diameter of the pie. Place the pastry over the filling, brush with the beaten egg and cut vent holes in the top. Bake for 20 minutes or until risen and golden. Serve immediately with steamed veggies.

CHOCOLATE MAGIC PUDDING INGREDIENTS

250g self-raising flour
50g cocoa
1 tsp baking powder
150g caster sugar
100g milk chocolate, chopped
3 tbsp espresso, cooled
3 eggs, beaten
150ml milk
100g butter, melted

For the sauce:
200g soft brown sugar
25g cocoa powder
300ml boiling water

METHOD

1 Preheat the oven to 180°C/160°C fan/Gas 4 and butter a 2-litre baking dish. Sift the flour, cocoa and baking powder into a large bowl and stir in the sugar and chocolate. Combine the espresso, eggs, milk and melted butter and pour over the flour and cocoa mixture. Combine until no pockets of flour remain and spoon into the prepared dish.

2 Mix the sauce ingredients together in a large jug until completely smooth and carefully pour over the cake batter. Carefully place in the oven and bake for 30-35 minutes until just set. Serve straight away with ice cream or cream.