February Week 4
Pancake Day, or Shrove Tuesday, moves around each year depending on the date for Easter but it’s usually towards the end of February or at the beginning of March. For this reason, this week includes a savoury Two for One pancake recipe. As with all Two for Ones, the quantities will serve a total of eight so if you’re feeling sociable they can be eaten at one sitting rather than half going into the freezer. Pancakes are fun to make, but if you’re really pushed for time they could be bought ready-made –just omit the relevant ingredients from your shopping list – see Quick Option (page 93).
The Big Meal from Scratch recipe is for a Chicken or Partridge Casserole with Mushrooms, Mash and Buttery Greens. Making extra mash and greens provides the ingredients for a bubble and squeak Something for Nothing recipe on another day. The mushroom sauce used to braise the chicken or partridge has an intense flavour and this is put to good use as the basis for a Celeriac and Mushroom gratin. Both the Something for Nothing recipes are ready in around half an hour.
For a Seasonal Supper, a Root Vegetable Tagine is richly flavoured with cumin, coriander, cinnamon and a hot North African chilli paste called harissa. The tagine takes about 40 minutes to make, as a fair amount of vegetable-chopping is required.
Canned salmon is used in the Larder Feast for delicious Thai Fishcakes that are easy to make and ready in just 30 minutes.
To Full recipe details for this week are available in 'The Kitchen Revolution'. Out now in hardback.
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Shopping List for February Week 4
Meat and fish
* 1.5 kg free-range chicken, jointed (see page 183) or 1.5 kg free-range chicken thighs and drumsticks or 4 partridges
* 4 free-range pork loin chops 400 g rindless free-range smoked back bacon
Dairy
* 170–180 g butter
* 650–700 ml milk
* 230–245 ml double cream
* 300 g garlic and herb cream cheese
* 300 g cottage cheese
* 40 g Parmesan
* 3 large free-range eggs
Fruit and vegetables
* 1.7 kg floury potatoes, such as Maris Piper or baking potatoes 200g waxy maincrop potatoes, such as Desirée
* 1 large celeriac, approx. 1.7–1.9 kg
* 1 small swede, approx. 500 g
* 3 parsnips, approx. 300 g
* 600 g–700 g winter greens or loose cabbage such as hispy (500 g if ready sliced)
* 500 g baby leaf spinach
* 500 g mushrooms (ideally chestnut)
* 4 celery sticks
* 2 medium red onions, approx. 240 g
* 8–10 shallots, approx. 300 g
* 2 bunches spring onions
* 8 garlic cloves
* 5 cm piece of fresh root ginger
* a few sprigs fresh thyme
* 1 large bunch fresh flatleaf parsley
* 1 large bunch fresh coriander
* 2 lemons
* 2 limes
* 250 g frozen spinach
* 120 g frozen peas
Basics
* 50 ml olive oil
* 200 ml groundnut or grapeseed oil
* 350 ml chicken stock (fresh or made with a stock cube or bouillon powder)
* 500 ml vegetable stock (made from a stock cube or bouillon powder)
* 270 g plain flour
* salt and pepper
Store cupboard
* 300 g basmati or Thai jasmine rice
* 400 g couscous
* 6 tbsp fine matzo meal or dry breadcrumbs
* 50 g dried mushrooms (a selection is good)
* 600 g canned salmon
* 20 g no-soak pitted prunes
* 20 g no-soak apricots
* 20 g large green olives
* 2 tbsp (approx.) dessicated coconut
* 30 g ground almonds, approx. 1 heaped tbsp
* 1½ tbsp sesame seeds
* 2 tbsp toasted sesame oil
* 3 tbsp sweet chilli sauce
* 4 tsp soy sauce
* 4 tsp Thai fish sauce
* 2 tbsp Thai green curry paste
* 1 heaped tbsp harissa paste or unsweetened chilli sauce, plus extra to serve
* 1 tsp ground cumin
* 1 tsp ground ginger
* 1 tsp ground coriander
* 1 small cinnamon stick
* 3 bay leaves
* pinch of saffron threads
* pinch of nutmeg (ground or freshly grated)
* 750 ml white wine
Quick option (Bacon and spinach pancakes)
16 ready-made pancakes,; remove 270 g plain flour, 3 eggs and 430 ml milk from the shopping list
Serving suggestions
* mustard (Pork Chops with Bubble and Squeak)
* rocket, Parmesan (Celeriac and Mushroom Bake)
* frozen soya beans (Thai Fishcakes)
* little gem lettuce, celery, carrots, apple, walnuts or mixed salad leaves (Bacon and Spinach Pancakes)
* 1.5 kg free-range chicken, jointed (see page 183) or 1.5 kg free-range chicken thighs and drumsticks or 4 partridges
* 4 free-range pork loin chops 400 g rindless free-range smoked back bacon
Dairy
* 170–180 g butter
* 650–700 ml milk
* 230–245 ml double cream
* 300 g garlic and herb cream cheese
* 300 g cottage cheese
* 40 g Parmesan
* 3 large free-range eggs
Fruit and vegetables
* 1.7 kg floury potatoes, such as Maris Piper or baking potatoes 200g waxy maincrop potatoes, such as Desirée
* 1 large celeriac, approx. 1.7–1.9 kg
* 1 small swede, approx. 500 g
* 3 parsnips, approx. 300 g
* 600 g–700 g winter greens or loose cabbage such as hispy (500 g if ready sliced)
* 500 g baby leaf spinach
* 500 g mushrooms (ideally chestnut)
* 4 celery sticks
* 2 medium red onions, approx. 240 g
* 8–10 shallots, approx. 300 g
* 2 bunches spring onions
* 8 garlic cloves
* 5 cm piece of fresh root ginger
* a few sprigs fresh thyme
* 1 large bunch fresh flatleaf parsley
* 1 large bunch fresh coriander
* 2 lemons
* 2 limes
* 250 g frozen spinach
* 120 g frozen peas
Basics
* 50 ml olive oil
* 200 ml groundnut or grapeseed oil
* 350 ml chicken stock (fresh or made with a stock cube or bouillon powder)
* 500 ml vegetable stock (made from a stock cube or bouillon powder)
* 270 g plain flour
* salt and pepper
Store cupboard
* 300 g basmati or Thai jasmine rice
* 400 g couscous
* 6 tbsp fine matzo meal or dry breadcrumbs
* 50 g dried mushrooms (a selection is good)
* 600 g canned salmon
* 20 g no-soak pitted prunes
* 20 g no-soak apricots
* 20 g large green olives
* 2 tbsp (approx.) dessicated coconut
* 30 g ground almonds, approx. 1 heaped tbsp
* 1½ tbsp sesame seeds
* 2 tbsp toasted sesame oil
* 3 tbsp sweet chilli sauce
* 4 tsp soy sauce
* 4 tsp Thai fish sauce
* 2 tbsp Thai green curry paste
* 1 heaped tbsp harissa paste or unsweetened chilli sauce, plus extra to serve
* 1 tsp ground cumin
* 1 tsp ground ginger
* 1 tsp ground coriander
* 1 small cinnamon stick
* 3 bay leaves
* pinch of saffron threads
* pinch of nutmeg (ground or freshly grated)
* 750 ml white wine
Quick option (Bacon and spinach pancakes)
16 ready-made pancakes,; remove 270 g plain flour, 3 eggs and 430 ml milk from the shopping list
Serving suggestions
* mustard (Pork Chops with Bubble and Squeak)
* rocket, Parmesan (Celeriac and Mushroom Bake)
* frozen soya beans (Thai Fishcakes)
* little gem lettuce, celery, carrots, apple, walnuts or mixed salad leaves (Bacon and Spinach Pancakes)
