Sweet Cherry Tomato and Sausage Pasta Bake

I never used to be a fan of pasta bakes - in actual fact, the first one I'd ever had was at a friend's house when I was twelve, so they were quite an alien thing to me for a while. I just always found that the pasta would be over cooked and mushy, and I've never been convinced by the mixture of sweetcorn, cheese and fish. Hmm. 

Yet here we are, and this is something undeniably and incredibly delicious, whose pasta has been salvaged by only briefly cooking it first so that it resembles far more the slightly al dente pasta that I love. 

The fact that my mother and I enjoyed this meal so much is another testament to its deliciousness - because, though we can't get enough of sweet, stewed tomatoes and such robust and flavourful herbs, neither of us particularly like sausages. Toad in the hole is not something I tend to go near, and pigs in blankets stay at the other end of the table on Christmas Day... yet the sticky, golden sausages just seemed to go perfectly and I wouldn't have had this pasta bake any other way.

I don't know what else it will take for me to convince you to try it - it takes a while baking but so little of it is hands on that you can get on with work while you wait, and is one of the simplest things yet gives such satisfying results. (The crispy bits on top are particularly good, and a nice extra that you don't get with your everyday boiled pasta.) 

Go on. You know you want to try it. 

Sweet Cherry Tomato and Sausage Pasta Bake

Serves: 2

• 10 mins prep 
• Roughly 1 hour 20 mins cooking 

Ingredients:

• 1 kg lovely ripe cherry tomatoes , mixed colours if you can find them
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 sprig fresh bay
• 1/2 tablespoon dried oregano
• 1 large clove of garlic , peeled and chopped
• 6 higher-welfare Cumberland or coarse Italian pork sausages
• extra virgin olive oil
• balsamic vinegar
• sea salt
• freshly ground black pepper
• 150g wholewheat mix of pasta and spaghetti (we liked fusilli, penne, farfalle and spaghetti) 
• 200ml passata
• 30g each of a good strong cheddar and Parmesan 
• Basil, to serve 

Method:

1. Preheat the oven to 190°C/375°F/gas 5. Get an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
2. Once it’s cooked, you’ll have an intense, tomatoey sauce. Meanwhile, cook your pasta in boiling water for half the time recommended on the packet (5-6 minutes, I recommend; if you're not using wholewheat I would suggest a few minutes more if you don't like al dente). Heat your oven to 180c/160c fan. 
3. Drain the pasta. Remove the sausages from the stew and slice half into rounds. Mix these rounds and the pasta into the tomato stew, check the seasoning and then transfer into a large ovenproof dish. If it looks too dry, stir in the passants until it looks sufficiently moist - this will be absorbed by the pasta while it bakes. 
4. Arrange the rest of the sausages on top and then grate over the cheeses. Bake for 10 minutes and if you have a fan oven, for the last five heat the grill. After ten minutes, pop under the grill so that the top can crisp up. Then leave to cool for 5 to 10 minutes before serving with basil and a drizzle of balsamic vinegar. 

Recipe adapted from Jamie Oliver's Sausage and Cherry Tomato Stew

Malaysian Beef Rendang 

With Lemongrass and Galangal 

Sometimes, you can have too much of a good thing... don't get me wrong, I love a good old British roast on a Sunday, but there are only so many times you can have roast chicken and gravy before it starts to taste a bit.. 'bland' and soon I'm craving something spicier, more vibrant, and less... beige. 

Enter: Malaysian Beef Rendang - a prefect balance of citrusy, tangy flavours from the galangal, lemongrass and lime, which complements the gentle heat of the chillies and the creamy coconut milk. Not to mention tender beef and peppers, cooked slowly. 

Because that's one of the things I look for in my 'alternatives to Sunday roasts' (it's become a thing now): a recipe that takes a long time and slowly develops its intense flavour over a couple of hours. I can't make these meals on a weeknight, so what better time than on a lazy Sunday morning? (Although I'm not sure that concept has ever had a place in my busyness and need to be doing something). 

So why not put aside an hour or two for this delicious dish? The marinade does a lot of the work overnight, and the rest is just a waiting game really, letting you get on with anything else you've got to do, or just putting your feet up and perusing a newspaper. There's nothing better than a good peruse, either. Even if it's just because 'peruse' is such a good word. 

Malaysian Beef Rendang 

With Lemongrass and Galangal 

Serves: 6

• 15 mins prep + overnight 
• 2 1/2 - 2 3/4 hours cooking 

Ingredients: 

FOR THE SPICE PASTE: 

• 2 banana shallots, chopped
• 8 garlic cloves, peeled
• 20g (¾oz) root ginger, peeled and roughly chopped
• 20g (¾oz) galangal (from supermarkets), peeled and chopped, or try Bart’s paste
• 4 bird’s eye chillies, stalks removed
• 3tbsp lemongrass paste
• 4tbsp vegetable oil
• For the rendang
• 1kg (2lb 4oz) stewing beef, cut into 6cm (2½in) cubes
• 2tbsp vegetable or coconut oil
• 8 green cardamom pods, lightly crushed
• 3 star anise
• 1 bay leaf, fresh or dried 

FOR THE CURRY:

• 2 cinnamon sticks
• 4 cloves
• 1tbsp ground cumin
• 1tbsp ground coriander
• 1tsp hot chilli powder
• 1 beef stock cube
• 1 x 400ml tin coconut milk
• 2tbsp palm sugar (or use soft brown sugar)
• 1tbsp tamarind paste (from supermarkets)
• 2tbsp Thai fish sauce
• 8-10 kaffir lime leaves, fresh or dried (from supermarkets)
• 4 stalks of lemongrass
• 6 medium-sized potatoes, peeled and halved
• Juice of 2 limes

TO SERVE: 

• 275g (9¾oz) cooked jasmine rice
• A handful of chopped coriander leaves, toasted desiccated coconut and red chilli slivers to garnish

Method:

1. First, blend all the spice paste ingredients in a food processor until fairly smooth, adding a little water if needed. Transfer to a large bowl and add the beef, mixing well to coat it. Cover and put in the fridge to marinate for at least 6-8 hours or overnight. 
2. Preheat the oven to 160°C/ fan 140°C/gas 3. Heat the oil in a heavy-based casserole over a medium-low heat. Add the cardamom pods, star anise, bay leaf, cinnamon sticks, cloves, cumin, coriander and chilli powder and stir-fry for 2-3 minutes or until fragrant. Stir in the beef and toss to mix well. 
3. Crumble in the stock cube and add the coconut milk, sugar, tamarind paste, Thai fish sauce, lime leaves and lemongrass and bring to the boil. Stir in the potatoes. Cover and transfer to the oven for 2-2½ hours. 
4. Return to the hob and simmer, uncovered, for 10-15 minutes or until the sauce has thickened, stirring regularly. Stir in the lime juice and check the seasoning. Serve with the rice and a garnish of chopped coriander, toasted desiccated coconut and red chilli slivers.

Recipe adapted from The Times Malaysian Beef and Potato Rendang  

Grilled Goat’s Cheese and Pineapple Flatbread

With spicy ancho chilli and tomato

I’ve said before that I’m a fan of discovering new breakfast recipes, and I equally relish coming up with interesting lunch ideas though lord only knows quite why I enjoy making these creations so much. 

Nonetheless, I came up with this after a trip to a Caribbean restaurant as a nice change to your average soggy sandwich at lunch. The spicy tomato paste balances wonderfully with the creamy, lemoniness of the goat’s cheese (I use the soft, rindless kind), and the sweet slightly caramelised tang of the pineapple. Come on. You know that sounds good. 

Grilled Goat’s Cheese and Pineapple Flatbread

With spicy ancho chilli tomato

Topping Serves 1; makes 12 flatbreads 

Ingredients:

FOR THE FLATBREADS:  

• 350 g self-raising flour, (plus extra for dusting)
• 1 teaspoon baking powder 
• 350 g natural yoghurt

FOR THE TOPPING:

• 1 finger of ripe pineapple (cubed)
• 35g soft goat’s cheese (cubed)
• 2 tbsp of ancho (or chipotle) chilli paste
• 1 -2 tomatoes, (deseeded)
• Juice of 1/2 a lemon
• Seasoning 

Method:

1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

2.      Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).

3.      Put the dough into a floured-dusted bowl and cover with a plate, then leave aside for fifteen minutes. 

4.      Meanwhile, chop the pineapple and cube the goat’s cheese. Deseed and chop the onion and mash to a pulp in a pestle and mortar with salt and plenty of pepper. Add the 2 tbsp of ancho chilli paste (or chipotle paste) and enough lemon juice and zest to loosen it a bit. 

5.      Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

6.      With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

7.       Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. 

8.      Heat your grill on high. Spread the tomato and chilli paste on a flatbread and sprinkle over the cheese and pineapple, then grill until the cheese starts to melt and colour a bit, and the pineapple starts to caramelise (only a matter of minutes; be careful it doesn’t burn)

Serve, while still deliciously warm, with a squeeze of lemon if you like. 🍋 

Sweet & Tangy Pomegranate Chicken Stew 

 With caramelised red onion and chilli 

We’ve had this recipe several times at home, which is saying something; because I organise our weekly menu and rotate the meals, recipes don’t tend to pop up too frequently together. 

That said, our family had it one weeknight- and then a few weeks later, the cooking of the Sunday roast fell to my mother, because King of the Roast (aka my dad,) was away. Now, you could say my mum doesn’t relish the pressure of a big roast, nor is she perhaps a natural cook (hence why I’ve enthusiastically taken on the role of head chef at home). So... What to cook instead of a traditional British roast? Umm... pomegranate chicken stew, of course. It’s deliciously tangy, with the sweetness of the pomegranate molasses and caramelised onion, the fresh pops of colour and flavour with the pomegranate seeds and the slight acidity of the passata. Not to mention a nice background heat from chillies and smoked paprika... 

This may not quite be your normal shoulder of roast beef, complete with golden Yorkshire puds and gravy - but served with steamed fluffy rice, with a sprinkle of pomegranate and chilli on top of tender chicken in a delicious stew- I don’t think even the most dedicated roast-lover would turn it down!  

Sweet & Tangy Pomegranate Chicken Stew 

With caramelised onion and chilli 

Serves 4

• 1 hour:
• 30 mins prep; 30 mins cooking 

Ingredients:

• 1-2 tbsp olive oil 
• 2 chicken breasts, (all visible fat removed, cut into 4cm chunks)
• 2 tsp paprika (smoked, hot or sweet) 
• 1 red onion, 1 white onions, (sliced)
• 1 clove of garlic, (finely chopped/crushed)
• 1 red chilli, finely sliced
• 1 red pepper, sliced 
• 300 ml tomato passata 
• 4 tbsp pomegranate molasses 
• Approx 200 ml pomegranate juice 
• 300g basmati and wild rice (or your choice)
• Pomegranate seeds (“arils”) 

Pomegranate molasses are available in most supermarkets, but if you can’t get hold of them just simmer down some of the leftover pomegranate juice in a small pan until thick and sticky (taking care not to burn them) 

Method:

1. Heat the oil in a casserole over a medium heat. Season the chicken with salt, pepper and the 2 tsp of paprika, then brown in the hot oil for 7–8 minutes. Remove the pieces to a small bowl and set aside, covered in foil. 

2.      In the same pan, add another splash of oil with the onions. Stir well, being sure to catch the sticky bits at the bottom of the pan. Fry for a few minutes then turn down the heat, add a sprinkling of salt (this will help to bring out the water in them and soften them), and cook slowly for 12 minutes more until the onions are soft. Add a splash of water if they start to stick. For the last 5 minutes add the crushed garlic clove and 3/4 of the chilli (reserving the rest to serve). 

3.      Slice the red pepper and stir into the stew with the passata, molasses and pomegranate juice, season well, then bring to the boil and simmer for 10 minutes. 

4.      Return the chicken with any juices to the pan, cover and lower the heat. Simmer for 15 minutes, until the chicken is cooked and the sauce has thickened, checking often that it’s not sticking. Meanwhile put the rice in a pan of boiling water. 

5.      Drain the rice and serve with the stew, sprinkled with fresh chilli and the pomegranate arils. 

• Recipe adapted from Andy Harris's Pomegranate & Chicken Stew, found on jamieoliver.com 

Homemade Cinnamon and Lemon Crumpets With Raspberry Ripple Yoghurt

Homemade Cinnamon and Lemon Crumpets 

With Raspberry Ripple Yoghurt 

This is one of those things that I love to have for breakfast at the weekend; it feels really special but is simple to make, quicker than expected, and is of course pretty damn delicious. - Not to mention that making your own crumpets from scratch will impress your friends at brunch, or just your family on a bleary-eyed Sunday morning. 

I’m always on the lookout for interesting breakfast recipes, be it baked berry oatmeal, jammy blueberry ‘doughnuts’ or pineapple pancake mess, and enjoy putting in just that extra bit more effort at the weekends. This recipe was perfect for that, and the results were worth the wait while they cooked; a lemony, spiced crumpet topped with raspberries marbled through yoghurt, and a dollop of compote, is just perfect. 

Homemade Cinnamon and Lemon Crumpets 

With Raspberry Ripple Yoghurt 

Serves: 6

• 45 minutes
• 15 mins prep; 20 mins cooking 

Ingredients:

FOR THE CRUMPETS 

• 500 g strong bread flour 
• 1 teaspoon caster sugar 
• 1 sachet easy-action yeast 
• 1 pinch bicarbonate of soda 
• 2 teaspoons sea salt
• 1 1/2 teaspoons ground cinnamon 
• 1/2 teaspoon mixed spice 
• Zest of 1/2 lemon 

FOR THE TOPPING 

• 250 g natural or Greek yoghurt 
• zest of 1/2 lemon 
• 2 large handfuls fresh raspberries 
• vegetable oil, for greasing
• 2 large handfuls of mixed (frozen) berries 

You’ll need crumpet rings to ensure the crumpets keep their shape and help them rise. However, if you haven’t got crumpet rings, (which I don’t), I find that round, 8cm metal cookie cutters, (greased with oil), work equally well. 

Method:

1. Place all of the crumpet ingredients into the bowl of a food processor. Pour in 600ml (20fl oz) of tepid water. The water needs to be warm enough to activate the yeast, but not so hot so that it kills it; either microwave a microwaveable measuring jug in short 30 second bursts, or mix 3/4 cold water and 1/4 boiling water to make up 600ml. (450:150ml). 

2.      Blitz all the crumpet ingredients together until you’ve got a loose batter. Leave to stand for 10 minutes to let the yeast develop. The mixture should be quite wet, just about dropping consistency; you may also start seeing bubbles appear as the yeast starts working. 

3.      While the yeast develops make the topping by combining the yoghurt and lemon zest. Place half of the raspberries into another little bowl and mash up with a fork. Lightly fold the mashed raspberries into the yoghurt (- don’t be tempted to over-mix it, you’re looking for a beautiful pink, rippled effect). Either microwave the frozen berries until they burst, or do the same in a small pan over a medium heat, removing them once they’re hot and have turned more syrupy. Add honey if you like things a bit sweeter, although I love the way the creamy yoghurt balances with the tangy berries. 

4.      Now it’s time to cook the crumpets - you may need to do it in batches. First, grease the inside of your metal rings with some vegetable oil. Place a good non-stick frying pan on a medium heat. Pop the rings into the dry pan and, when it's nice and hot, spoon some mixture into each ring until it is about 1cm (½in) deep. You don’t want it too full otherwise I find you get a layer of batter at the top that you have to scrape off otherwise the bubbles don't appear fully.

5.      Turn the heat down to low and leave for 15 minutes to cook through. Check the pan is not getting too hot, as you don’t want the bottoms of the crumpets to burn. After about 15 minutes — once the bubbles on top have formed crumpet-like dimples — turn the crumpets over, using tongs to lift the rings away. Cook for another 5 to 10 minutes, until cooked right through. 

6.      Serve the warm crumpets with a generous dollop of the ripples yoghurt, a spoonful of compote and a scattering of raspberries. I even sprinkle over a pinch of cinnamon and grate a hint of lemon zest over the top as well, to highlight the flavours inside the crumpet itself. 

Adapted from Jamie Oliver’s recipe for Homemade Cinnamon and Lemon Crumpets with Raspberries and Honey. jamieoliver.com