March Week 3
Much of the food in this week’s recipes could be described as being comforting and homely but without being dull. To start off there is a Big Meal from Scratch based on Bollito Misto, an Italian recipe in which a whole chicken is gently poached with sausages. This is accompanied by lentils and a herb sauce. This meal provides the basis of up to three meals later in the week. As an added extra, lentils can be turned into a simple rustic soup with olives. Two Something for Nothings include leftover sausages made into Toad in the Hole served with a caramelised onion gravy, and a flavourful Herb, Leek and Lemon Risotto made using the poaching liquid from the Bollito Misto.
Fish fingers are loved by children and guiltily enjoyed by adults too. The Larder Feast this week is a 30-minute recipe for home-made Fish Fingers and Baked Beans. Spring onions are very good in March and they are also very good in our chicken Noodle Soup Seasonal Supper. This fragrant soup combines chilli with the sweet crunch of caramelised garlic and shallots and the slippery voluptousness of noodles – a meal in one bowl.
A Two for One recipe for Caribbean Macaroni Cheese is an interesting version of the family favourite which will be as popular with children as with grown-up kids.
To Full recipe details for this week are available in 'The Kitchen Revolution'. Out now in hardback.
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Shopping List for March Week 3
Meat and fish
* 1.75 kg (approx.) free-range chicken
* 12–14 good quality pork sausages
* 2 free-range chicken breasts, part boned, skin on
* 4 frozen skinless, boneless coley or other white fish
Dairy
* 6 free-range eggs
* 750 ml milk
* 150 g butter
* 60–100 g Parmesan
* 300 g mature Cheddar
Fruit and vegetables
* 3 large carrots, approx. 350 g
* 250 g sweet potatoes
* 2 celery sticks
* 200 g pak choi or other Chinese greens
* 200–250 g baby corn or any other vegetable that will add crunch and sweetness
* 4 onions, approx. 460 g
* 2 large leeks, approx. 240 g
* 10 large or banana shallots, approx. 300 g
* 4 bunches spring onions
* 7 garlic cloves
* 5 sprigs fresh mint
* 6 sprigs fresh basil
* 4 sprigs fresh tarragon
* 1 large bunch fresh parsley
* 1 small bunch chives
* a few sprigs fresh thyme
* 8-cm piece of fresh root ginger
* 1 small red chilli
* 2 lemons
Basics
* 280 ml olive oil
* 150 ml groundnut or grapeseed oil
* 2 slices bread for breadcrumbs (optional)
* 125 g plain flour
* 2 tsp light brown soft sugar
* 5 tsp Dijon mustard
* a few black peppercorns
* 1 bay leaf
* 500 ml chicken or ham stock (fresh or made from a stock cube)
* salt and pepper
Store cupboard
* 500 g macaroni
* 400 g risotto rice
* 300 g green or brown lentils (puy for preference)
* 350–400 g fat rice noodles or egg noodles
* 200 g polenta
* 3 × 400 g cans chopped tomatoes
* 2 x 400 g cans borlotti beans 2 tbsp capers
* 6 anchovy fillets in olive oil
* 75 ml soy sauce
* 1 tbsp balsamic vinegar
* 3 tbsp HP Sauce
* 2–3 tsp sweet chilli sauce
* 5–10 drops chilli sauce, such as Tabasco (according to taste)
* generous pinch of herbes de Provence
* generous pinch of paprika
* 175 ml red wine
* 400 ml white wine
* 2 tbsp sherry (fino or amontillado)
* 100 g tofu (smoked is good), optional for Spring Onion Chicken Noodle Soup
Serving suggestions
* cabbage or greens (Toad in the Hole with Onion Gravy)
* green salad ingredients (Herb, Leek and Lemon Risotto)
* 16 cooked peeled tiger prawns (Spring Onion Chicken Noodle Soup)
* green salad ingredients or green vegetable (Grown-up Fish Fingers with Baked Beans)
* salad leaves, olive oil and lemon juice (Caribbean Macaroni Cheese)
* 1.75 kg (approx.) free-range chicken
* 12–14 good quality pork sausages
* 2 free-range chicken breasts, part boned, skin on
* 4 frozen skinless, boneless coley or other white fish
Dairy
* 6 free-range eggs
* 750 ml milk
* 150 g butter
* 60–100 g Parmesan
* 300 g mature Cheddar
Fruit and vegetables
* 3 large carrots, approx. 350 g
* 250 g sweet potatoes
* 2 celery sticks
* 200 g pak choi or other Chinese greens
* 200–250 g baby corn or any other vegetable that will add crunch and sweetness
* 4 onions, approx. 460 g
* 2 large leeks, approx. 240 g
* 10 large or banana shallots, approx. 300 g
* 4 bunches spring onions
* 7 garlic cloves
* 5 sprigs fresh mint
* 6 sprigs fresh basil
* 4 sprigs fresh tarragon
* 1 large bunch fresh parsley
* 1 small bunch chives
* a few sprigs fresh thyme
* 8-cm piece of fresh root ginger
* 1 small red chilli
* 2 lemons
Basics
* 280 ml olive oil
* 150 ml groundnut or grapeseed oil
* 2 slices bread for breadcrumbs (optional)
* 125 g plain flour
* 2 tsp light brown soft sugar
* 5 tsp Dijon mustard
* a few black peppercorns
* 1 bay leaf
* 500 ml chicken or ham stock (fresh or made from a stock cube)
* salt and pepper
Store cupboard
* 500 g macaroni
* 400 g risotto rice
* 300 g green or brown lentils (puy for preference)
* 350–400 g fat rice noodles or egg noodles
* 200 g polenta
* 3 × 400 g cans chopped tomatoes
* 2 x 400 g cans borlotti beans 2 tbsp capers
* 6 anchovy fillets in olive oil
* 75 ml soy sauce
* 1 tbsp balsamic vinegar
* 3 tbsp HP Sauce
* 2–3 tsp sweet chilli sauce
* 5–10 drops chilli sauce, such as Tabasco (according to taste)
* generous pinch of herbes de Provence
* generous pinch of paprika
* 175 ml red wine
* 400 ml white wine
* 2 tbsp sherry (fino or amontillado)
* 100 g tofu (smoked is good), optional for Spring Onion Chicken Noodle Soup
Serving suggestions
* cabbage or greens (Toad in the Hole with Onion Gravy)
* green salad ingredients (Herb, Leek and Lemon Risotto)
* 16 cooked peeled tiger prawns (Spring Onion Chicken Noodle Soup)
* green salad ingredients or green vegetable (Grown-up Fish Fingers with Baked Beans)
* salad leaves, olive oil and lemon juice (Caribbean Macaroni Cheese)
