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Tartiflette - with brie and bacon

Serves 6
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2tsp vegetable oil
300g smoked thick-cut rindless back bacon rashers, chopped
1 large onion, thinly slived
1/2x 15g pack fresh thyme
284ml pot whipping cream
300ml semi-skimmed milk
1 clove garlic, crushed
1kg waxy potatoes (e.g. Charlotte), peeled and thinly sliced
250g mature ripe brie, cut into thin slices

Preheat oven to 180C/gas mark 4 and lightly grease a 1.5l ovenproof dish. Heat
oil in a frying pan and fry bacon and onion over medium heat for 4-5mins until b
eginning to brown
Chop thyme leaves, reserving few for garnish. Place thyme, cream, milk and garl
ic in large pan. Bring to a simmer, add potatoes, then cover and cook for 5mins
. Stir in the bacon and onions and season with black pepper. Place half potato
mixture in base of prepared dish, then top with half sliced cheese. Repeat, fi
nishing with layer of cheese.
Bake in oven for 40-45mins until potatoes are tender when pierced with a knifer
and the top is golden. Garnish with remaining thyme and serve with lamb's lettu
ce salad and french bread.
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Heston's Tagliata - with rocket and parmesan
Serves 4
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2x 300g sirloin steaks
120ml extra virgin olive oil
3 garlic cloves
4-6 sprigs rosemary
2 strips of (unwaxed) lemon peel (made with potato peeler)
juice of 1 lemon
60g rocket
40g Ferrari parmigiano reggiano fresh flakes

Heat a heavy-bottomed frying pan over a high heat, then add 2mm of olive oil and
heat until smoking hot <vital>
Season steaks with a little salt and plece in pan for 15-20 seconds before turni
ng over for a further 15-20 seconds. Repeat this, turning the steaks for 2 1/2m
ins per side. Remove from pan and allow to rest on a cake rack over a plate to
catch juices.
Remove pan from heat and discard most of the oil (do not clean pan!). Allow an
to cool for 2mins and add the extra virgin olive oil. Crush the garlic with the
side of a knife/palm of your hand and add to oil, along with the reosemary spri
gs. Rub lemon zest strips between thumb & finger to release oils and add them t
o pan. Allow to infuse for 5 mins before adding lemon juice. Strain dressing a
nd add any juices from the steak.
Slice the steak thinly (0.5cm strips). Season with salt and pepper and place on
serving dish. Spoon over half the dressing.
Season with rocket with salt and mix with the remaining dressing. Place rocket
on beef and finish with parmesan flakes and a sprinkling of sea salt crystals.
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Cod wrapped in pancetta - with a quick ratatouille
Serves 4
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1/3x 15g pack fresh lemon thyme (reserve a few sprigs for garnish)
4 skinless cod loins (~600g)
70g pack pancetta slices
1tbsp lemon infused olive oil
Ratatouille:
1tbsp olice oil
1 cove garlic, crushed
750g frozen, grilled mixed vegetables
395g can cherry tomatoes
1-2tbsp tomato puree

Preheat oven to 200C/gas mark 6. Remove leaves from lemon thyme sprgs and sprin
kle over each cod loin and lightly season.
Wrap slices of pancetta around each co loin so that the ends are underneath. Pl
ace i a non-stick roasting tin and drizzle with the lemon infused olive oil. Ba
ke for 15mins or until fish is opaque and flakes easily.
Meanwhile make the ratatouille. Heat olive oil and gently fry crushed garlic fo
r 1min to soften. Add frozen vegetables and cook gently for 5-10mins. When veg
etables are beginning to soften stir in cherry tomatoes and tomato puree. Simme
r gently for 5mins, then season.
Serve the cod on top of the ratatouille, garnished with reserved lemon thyme and
with lightly boiled salad or Charlotte potatoes.
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Roasted-tomato tart - with pesto and frehs thyme
Serves 4
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1/2x 500g pack Jus-Rol All Butter Puff Pastry, defrosted
2tbsp tomato pesto
2x 100g sheep's milk cheese, sliced
3 English tomatoes, thinly sliced
1tsp fresh thyme leaves, roughly chopped
1/2x 55g bag rocket
Preheat oven to 200C/gas mark6. Roll out the pastry to a 22cmx30cm oblong and p
lace on a large greased baking sheet. Lightly score a line about 2cm in from th
e edge of the pastry: this will form a 'lip' around the tart as the pastry is co
oking.
Spread the pesto evenly over the inner square of the pastry. Place the cheese s
lices on top and add tomato slices in an even layer. Scatter thyme and season
with black pepper.
Place in oven and cook for 25-30mins until pastry is well risen, golden and cook
ed underneath. Pile the rocket onto the tart. Serve immediately with a salad o
f lightly cooked asparagus tips, green beans and baby spinach leaves, dressed wi
th a little balsamic vinegar and topped with parmigiano reggiano shavings.
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Delia's Pasta with three cheeses - served with shaved fennel salad
Serves 2
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150g filotea pappardelle
75g ricotta
110g galbani dolcelatte piccante, in small cubes
25g Ferrari pecorino toscano or parmigiano reggiano, grated, plus extra to spink
le
Have the three cheeses measured out on a plate to start. Cook pasta for 3-4mins
in boiling salted water. Drain in colander and immediately return to pan to en
sure some moisture still in the pasta.
Quickly the cheeses and stir over a low heat until the cheese begins to melt int
o a creamy sauce that coats the pasta. Season with black pepper and serve quick
ly into hot bowls with extra pecorino sprinkled over.
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Shaved Fennel Salad
Serves2
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1 large bulb fennel (~225g)
1 head red chicory
juice 1/2 small lemon
1 dessert spoon extra virgin olive oil
Trim away a little from the base of the fennel and cut off any green fronds from
the top, saving them for later. Halve the fennel trhough the root and thinly s
lice lengthways using a box grater, vegetable peeler of very sharp knnife. Slic
e the chicory in half and remove the tough inner core, before slicing thinly. N
ow toss both the fennel and the chicory with the lemon juice, olive oil and seas
onings, before arranging on two side plates. Chop green fennel fronds to sprink
le over top.