Tana Ramsay - Home Made - Good, honest food made easy

To Meg, Jack, Holly and Tilly — my four babes x

Title Page HOME MADE Tana Ramsay Good, honest food made easy

Dedication To Meg, Jack, Holly and Tilly — my four babes x

Cook’s Notes Cook’s Notes Butter: The type of butter is specified where it is critical. Citrus fruit: If you’re using the zest of oranges and lemons, buy unwaxed fruit. If you can’t find this, wash the fruit in hot water before use. Eggs: These are medium size unless specified otherwise. I use free-range eggs. Poultry: I buy free-range wherever possible. Salt and pepper: Generally I use sea salt flakes and freshly ground black pepper; sometimes white pepper is more appropriate and a finer or coarser grade of salt is required, and the recipe will tell you this. Spoon measures: All spoon measures are level unless otherwise stated.

Introduction

Soups

Comforting chicken soup

Spicy fish soup

Cullen skink

Pearl barley, Savoy cabbage and chorizo soup

Sweetcorn and coconut soup

Spicy lentil and cannellini bean soup

Green minestrone soup

Gazpacho

Mushroom soup with truffle oil and chives

Sweet potato and carrot soup with a chilli oil sprinkling

Chicken & duck

Gremolata chicken

Lemon chicken stew

Stuffed chicken breasts with mozzarella and basil

Coq au vin

Chinese duck stir-fry

Chicken and mushroom pie pots

Indian-style chicken kebabs

Roast chicken with chilli, garlic and lemon

Duck breasts with blackcurrant sauce

Beef

Sesame beef salad

Carpaccio of beef with Parmesan and rocket

Stuffed veal wraps

Perfect telly-supper steak sandwich

Fillet steak gratin

Thai beef green curry

Old-fashioned, amazingly delicious lasagne

Beef Rendang

Cinnamon beef stew

Beef stir-fry with noodles

Fish & seafood

Smoked fish pâté

Scallops with parsley and lemon vinaigrette

Fresh sardines warpped in vine leaves with chilli and lemon butter

Tuna Niçoise with pan-fried quail eggs

Rosemary-infused monkfish

Grilled cod with home-made red pesto

Pan-fried salmon with chunky guacamole

Tiger prawn stir-fry

Sea bass with vine tomatoes, olives and capers

Lamb

Balsamic lamb salad

Bobotie

Rack of lamb with olive tapenade crust

Irish lamb stew with dumplings

Leg of lamb with pancetta, rosemary and tomato sauce

Sticky hoisin lamb

Lamb rogan josh

Lamb kofta

Fruity lamb shanks

Pork

Figs wrapped in prosciutto

Bacon, egg, avocado and Little Gem salad

Ham and asparagus toast

Ham spinach and Gruyère croissant ring

Savoy cabbage, apple and pork chop en papillote

Cauliflower cheese and bacon quiche

Herb-crusted pork fillet with creamed leeks

Roast pork loin with cannellini beans, pancetta and thyme

Chorizo sausage tortilla with grilled pepper salad

Pork escalopes with spicy prune chutney

Sausages with apples and juniper berries

Vegetables

Fresh peas, flageolet beans, red onion and mint salad

Asparagus spears with pecorino

Pruple sprouting broccoli with chillli and garlic oil

Spring greens with nutmeg butter

Spaghetti of carrots with cardamon butter

Beetroot and clementine salad

Cucumber pappardelle with dill

Courgettes with tomato sauce and chopped coriander

Buttered sweetcorn niblets with fresh marjoram leaves

Green beans with sun-dried tomato paste

Potatoes

Potato gnocchi

Bacon rösti cake

Bubble and squeak

Mashed potato with leeks and capers

Baked potatoes with succotash

Traditional dauphinoise potatoes

Sweet potato with mushrooms on toast

Crushed new potatoes with feta and mint

Roast potatoes with Taleggio and red onion

Cheese, spinach and potato pie

Pizza & pasta

Cavatappi pasta with Parma ham, petits pois and sun-dried tomatoes

Spaghetti with cod in a chilli, garlic and white wine sauce

Linguine puttanesca

Penne with fresh tomato, chilli and prawns

Rigatoni with purple sprouting broccoli and pancetta

Pappardelle with butter, mushrooms, parsley and garlic

High summer spaghetti

Linguine with crab and chilli

Seafood pasta

Ciabatta bruschetta

Mini pizzas

French bread pizza

Fruit

Clementine tart

Peach cobbler

Oranges in red wine

Pineapple and mint sherbet

Lemon and meringue puddings

Tasty apple tarts

Banana tarte tatin

Maple syrup nectarines and warm raspberry sauce

Roast plums with cinnamon and lemon

Apple snow

Easy blueberry tart

Chocolate

Chocolate and beetroot cake

Chocolate and vanilla fancy biscuit bites

White chocolate cake with dark chocolate topping

White chocolate-coated strawberry ice-cream balls

Chocolate soufflé cake with cherries and mascarpone

Chocolate bread and butter pudding

Chocolate pancakes

All-purpose chocolate sauce

Chocolate Malteser ice cream

Chocolate caramel slices

Acknowledgements

Index

Copyright

About the Publisher

Butter:The type of butter is specified where it is critical.

Citrus fruit:If you’re using the zest of oranges and lemons, buy unwaxed fruit. If you can’t find this, wash the fruit in hot water before use.

Eggs:These are medium size unless specified otherwise. I use free-range eggs.

Poultry:I buy free-range wherever possible.

Salt and pepper:Generally I use sea salt flakes and freshly ground black pepper; sometimes white pepper is more appropriate and a finer or coarser grade of salt is required, and the recipe will tell you this.

Spoon measures:All spoon measures are level unless otherwise stated.

Home has always been the most important place in my life – from my earliest childhood memories when home was the farm I lived on with my parents, brothers and sister, right up to today when home is where Gordon, the kids and I retreat to from the chaos of our busy lives. Even the word ‘home’ conjures up so many emotions for me – happiness, love, security; it’s my haven from the world outside.