Tom Kerridge shares ‘traditional’ recipes with ‘big, bold flavours’

Tom Kerridge shares ‘traditional’ recipes with ‘big, bold flavours’

Express.co.uk has selected three of Tom’s best recipes for you to try at home. Not only are they easy to make, but they are quintessentially British and are sure to keep you warm and cozy on a winter’s evening.

Steak and stout stew – serves six

This recipe is from the cookbook Tom Kerridge’s Fresh Start, and is perfect for a “cold winter’s day”.

Tom said: “Made with classic ingredients, this is a traditional stew with big, bold flavors. The alcohol will cook off in the oven, but stout has quite a strong flavor, so if you’re cooking for kids, you might prefer to replace it with extra cattle power.”

Ingredients

Three tablespoons of vegetable oil

1.5 kg braising beef, cut in

3.5 cm pieces

Four large onions, thickly sliced

Three tablespoons of plain flour

500ml stout

800 ml beef stock

Six sprigs of thyme

450 g chestnut mushrooms, halved

A handful of flat-leaf parsley, finely chopped

Sea salt and freshly ground black pepper

Mashed potatoes (see page 208), for serving (optional)

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Method

Preheat the oven to 170°C/fan 150°C/gas three. Place a large ovenproof frying pan over a high heat and add a tablespoon of oil.

Season the steak with salt and pepper and brown in the hot pan in batches until the pieces have browned well on both sides, being careful not to overcrowd the pan. Remove each batch and set aside on a plate.

Add the remaining oil to the pan and lower the heat to medium. Add the onion and cook for about 10 minutes until soft and golden brown. Stir in the flour and cook, stirring, for one to two minutes.

Add the stout and stir well to deglaze the pan, scraping up the meat residue. Put the meat back in the pan, pour in the broth and add the thyme. Boil, then put the lid on the pot and bake in the oven for an hour and a half.

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Add the mushrooms to the pot, stir well and return to the oven for another hour and a half.

Season with salt and pepper and stir in half of the chopped parsley. Sprinkle over the rest of the parsley at the end and serve with mash, if you like.

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Chicken with Roasted Cauliflower – Serves six to eight

This recipe is also from Tom Kerridge’s Fresh Start. Tom described it as “full of flavor and with a great texture, roasted cauliflower is the ideal partner for roasted chicken”.

“Bumps of toasted sourdough take the place of potatoes, add a little crunch and soak up all the lovely roasting juices,” he added.

Ingredients

A large free-range chicken, approx. 2.7 kg

Two medium cauliflowers, trimmed, leafy stems retained

Two tablespoons extra virgin olive oil

Two garlic cloves, grated

Two tablespoons lemon thyme leaves, chopped

A crumbled chicken stock cube

300 ml chicken stock

Sea salt and freshly ground black pepper

For the toasted sourdough

300 g sourdough bread, torn into bite-sized pieces

A tablespoon of extra virgin olive oil

Two tablespoons of finely chopped flat-leaf parsley

Method

Take the chicken out of the fridge 30 minutes before you are going to cook it. Preheat the oven to 170°C/fan 150°C/gas three.

Place the petioles from the cauliflowers in a large roasting tray (to sit the chicken on). Set the cauliflower heads aside.

In a small bowl, mix extra virgin olive oil with garlic, chopped thyme and a little salt and pepper. Carefully insert your fingers under the skin of the chicken breasts and loosen the skin from the breasts. Push most of the olive oil mixture under the skin and spread it over the breast meat with your fingers. Place the chicken on the cauliflower stalks.

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Drizzle the remaining olive oil mixture over the surface of the chicken and rub in well with your hands. Season with pepper and crumble the bouillon cube evenly over it. Cover the tray with foil and seal it to the edge of the tray all the way around. Cook for one hour and 20 minutes.

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Meanwhile, divide the cauliflower into florets. When the time is up, take the tray out of the oven and lift off the foil. Turn the oven up to 220°C/fan 200°C/gas seven. While it comes up to temperature, add the cauliflower florets to the roasting tray and pour in the chicken stock.

Place the tray on the bottom shelf of the oven. Roast for 30 to 40 minutes or until the chicken is golden brown all over and the cauliflower is cooked, defrosting the chicken with the juices halfway through.

For the toasted sourdough, 20 minutes before the end of the baking time, spread the pieces of sourdough on a small baking tray. Drizzle with one tablespoon of olive oil and season with salt and pepper. Place on the top shelf of the oven for 15 to 20 minutes or until golden brown.

Sprinkle chopped parsley over the sourdough and mix well. Remove the chicken from the oven and let it rest for 15 minutes before slicing. Serve the chicken with fried cauliflower and toasted sourdough, ladle over the pan juices.

Shepherd’s pie with creamy cauliflower topping – serves six

This recipe is from Tom Kerridge’s Dopamine Diet and contains “lots of big flavours”. Tom also described it as “comfort food dinner”.

He added: “With spicy merguez sausages simmered with the lamb and a creamy cauliflower puree topping enriched with tangy blue cheese, it really hits the spot – and doesn’t taste like diet food.

“You can also prepare it ahead of time, ready to bake and serve.”

Ingredients

800 g minced lamb meat of good quality

Eight merguez sausages

Vegetable oil, for cooking

Two onions, diced

Four garlic cloves, grated

A tablespoon of fennel seeds

Two teaspoons of curry powder

Two teaspoons of crushed black pepper

A teaspoon of ground cinnamon

Four stalks of celery, tough strings removed, diced

500 ml strong broth

A good dash of Worcestershire sauce

Sea salt and freshly ground black pepper

For the topping

Two cauliflowers (approx. 700 g each), cut into large florets

50 g butter, softened

70ml double cream

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200g strong blue cheese, such as Stilton, crumbled

Method

Preheat the oven to 200°C/fan 180°C/gas six. Place the lamb in a large roasting pan and roast, stirring 3 or 4 times to break up the mince, for 35 to 40 minutes until dark brown. It should look like instant coffee granules. Roast the merguez sausages in another roasting tin, together with the lamb, for 10 to 15 minutes until cooked through.

Put the minced meat in a colander to drain. Let the sausages cool, then cut into pieces.

Pour a splash of oil into a large saucepan and heat over a medium-low heat. Add the onion and garlic and sweat gently, stirring occasionally, for 10 to 15 minutes until soft. Stir in the fennel seeds, curry powder, crushed pepper and cinnamon and cook, stirring, for two to three minutes.

Stir in the celery and browned minced meat. Pour in the stock and add Worcestershire sauce and a little salt. Bring to the boil, reduce the heat and simmer for one to one and a half hours, until beautifully thick and rich. Take off the heat and leave to cool.

Preheat the oven to 190°C/fan 170°C/gas five. Stir the chopped sausages into the cooled lamb, then place in a shallow ovenproof dish, approx. 30 x 22 cm and 8 cm deep. Smooth the surface with the back of the spoon.

For the topping, boil a pan of lightly salted water, add the cauliflower florets and simmer until tender, approx. five minutes. Drain the cauliflower and place in a food processor with butter, cream and a little salt and pepper. Blend until smooth. Add the blue cheese and blitz to combine.

Pour the cauliflower topping evenly over the lamb and sausage mixture. Place the tin on a baking tray and bake in the oven for 30 to 35 minutes until the meat mixture bubbles and the topping begins to brown. Serve immediately.

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