Piri-piri chicken

Ingredients

• 1 whole chicken (about 1kg/2lb 3oz), spatchcocked
• salt and freshly ground black pepper

For the piri-piri sauce

• 6-12 fresh red chillies, depending on how hot you want it
• 1 tbsp garlic, blanched and chopped
• 1 tsp salt flakes
• ½ tsp oregano
• ½ tbsp paprika
• 100ml/3½fl oz olive oil
• 50ml/1¾fl oz red wine vinegar

To serve

• chips
• salad

Preparation method

1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
   
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
   
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
   
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
   
   1. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
      
   2. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
      
   3. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
      
   4. Serve with chips and salad.
      

Swiss cheese fondue

A classic Swiss recipe. Use flavoured breads like focaccia, olive breads or breadsticks and, for a different flavoured fondue, use other cheeses or a mix of mozzarella, dolcelatte and parmesan.

Ingredients

• 1 clove garlic, halved
• 1 tsp lemon juice
• 225g/8oz emmental cheese grated
• 225g/8oz gruyère cheese grated
• 1 tsp cornflour
• 1 tbsp kirsch (optional)
• cubed bread pieces, for dipping

Preparation method

1. Rub the inside of the fondue pot with the halves of garlic.
   
2. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
   
3. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.
   
4. Using the fondue prongs, dip the bread cubes into the cheese and serve.
   

Salmon and watercress tart

Buttery pastry, rich salmon and peppery watercress make this creamy quiche by Nigel Slater a real treat to come home to.
For this recipe you will also need a round, loose-bottomed 24cm/10in tart case at least 3.5cm/1½in deep, plus baking beans for baking blind.

Ingredients

For the pastry case

• 200g/7oz plain flour, plus extra for dusting
• 100g/3½oz butter, cut into small pieces, plus extra for greasing
• 1 free-range egg yolk
• a little water

For the filling

• 400g/14oz salmon fillet
• a little butter or groundnut oil
• salt and black pepper
• 2 large handfuls watercress
• 4 free-range eggs
• 400ml/14fl oz double cream

Preparation method

1. For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips.
   
2. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven.
   
3. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes.
   
4. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out.
   
5. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/350F/Gas 4.
   
6. For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case.
   
7. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry.
   
8. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm.
   

Mango & passion fruit fool

Ingredients

• 2 large ripe mangoes
• 4 passion fruits, halved
• 2 x 150g/5oz tubs Greek yogurt (use low-fat if you prefer)
• juice 1 lime

Method

1. Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
2. Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
3. Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.

Mango & banana smoothie

Ingredients

• 1 medium mango
• 1 banana
• 500ml orange juice
• 4 ice cubes

Method

1. Cut the mango down either side of the flat stone, then peel and cut the flesh into chunks.
2. Peel and chop the banana.
3. Put all the ingredients into a food processor or blender, then process until smooth and thick. Keep in the fridge and use the day you make it.

Chinese chicken balls

Ingredients

Serves: 4 

• For the batter
• 100g plain flour
• 1 dessertspoon baking powder
• 1 pinch salt
• 1 teaspoon sesame oil
• 125ml water, more if needed
• oil, for frying

  Method

  Prep:15min  ›  Cook:5min  ›  Extra time:10min resting  ›  Ready in:30min 

• Mix together plain flour, baking powder and salt. Drizzle in sesame oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Let sit for at least 30 minutes.
• Fill a deep pan or wok with oil and slowly heat to 190 C.
• In a large shallow dish, mix together cornflour and white pepper. Dust the chicken in the seasoned cornflour then dip into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chicken is no longer pink in the centre, about 4 to 5 minutes.
• Scoop out with a slotted spoon, drain on kitchen towels and enjoy with sweet and sour sauce.

Skewered melon & prosciutto

Ingredients

• 1 cantaloupe melon, cut into 40 bite-size pieces
• 12-14 slices prosciutto
• 40 cocktail sticks

  Method

  1. Quarter and deseed the cantaloupe.
  2. Peel, then cut the flesh into about 40 bite-size chunks.
  3. Cut 12-14 slices prosciutto into 3 long strips each, then wrap a strip around each melon chunk.
  4. Secure with a cocktail stick.