chicken, wild rice and blueberry salad

Ingredients for the salad:

300g (10oz) wild, red and basmati rice mixture
600ml (1 pint) chicken stock salt and pepper
750g (1lb 10oz) leftover cooked chicken, cut into broad strips
60g (2oz) toasted, flaked almonds, or chopped, unsalted
pistachios

4 tbsp chopped flat leaf parsley

200g (7oz) rocket, watercress or baby spinach

4 handfuls blueberries

Ingredients for the dressing:

1 tbsp cider vinegar
tbsp Dijon mustard
1 tbsp runny honey
4 tbsp groundnut oil
4 tbsp light extra virgin olive oil
Method:
1. Put the rice into a saucepan and cover with the stock. Bring
to the boil, season, and then reduce the heat to a simmer.
Cook until all the stock has been absorbed and the rice is
tender. If it gets too dry, add a little water. It will take 2530
minutes. Remember, wild rice never goes soft; it remains firm
and nutty. Meanwhile, make the dressing by simply whisking
everything together. Taste for seasoning.
2. As soon as the rice is ready, pour on half the dressing and
mix well so it absorbs the dressing while still warm. Leave to
come to room temperature.
3. Toss in everything else, together with the rice and the
remaining dressing. Taste for seasoning; rice dishes need a
lot. This is also good the next day, but let it come up to room
temperature once youve taken it out of the refrigerator.

nutella crepes

Ingredients:
1 tbsp. unsalted butter
1/3 cup + 1 tbsp. all purpose flour
Big pinch of fine sea salt
1 egg
1/2 cup milk
1-3 tsp. water
1/4 cup hazelnuts
5-6 heaping tsp. of Nutella
Method:
1. Melt the butter in a large, sturdy frying pan. Keep
heating until the foam dies down and the butter is full
of rusty flecks. Pour into a bowl to cool.
2. Tip the flour and salt into a mixing bowl and whisk
together and break the egg into it. Whisk in,
incorporating some of the flour. Pour in a bit of the
milk and whisk in, slowly incorporating all the flour
and milk. Add one teaspoon of water, reserving the
others to change the consistency if neededit should
be around double cream. Whisk in the brown butter.
Leave to sit for a few minutes.
3. Turn the heat back on and add the hazelnuts to the
pan. Toast for a few minutes until the hazelnuts start
to smell good and brown. Tip the nuts out onto a
cutting board and chop into small pieces.

fettuccine with goat-cheese pesto

and roast tomatoes
Ingredients for the fettuccine:
24 cherry tomatoes (about 450g/1lb)

 2 tbsp olive oil

Salt and pepper
350g (12oz) fettuccine
Ingredients for the goat-cheese pesto:
75g (2 oz) basil leaves
35g (1 oz) pine nuts
2 garlic cloves
35g (1 oz) Parmesan, freshly grated
Salt and pepper
175ml (6fl oz) extra-virgin olive oil
100g (3 oz) soft goat cheese
Method:
1. Put the tomatoes in a roasting tin, drizzle with the
olive oil and season. Roast in an oven preheated to
190C/375F/gas mark 5 until they are completely
soft and a little charred about 2025 minutes.
They can be either hot or at room temperature
when added to the pasta.
2. Put the basil, pine nuts, garlic, half the Parmesan
and salt and pepper into a food processor. Blend,
gradually adding the olive oil, then stir in the rest of
the Parmesan. Break the goat cheese up and gently
stir it into the pesto. Check the seasoning.
3. Cook the fettuccine in plenty of boiling salted water
until al dente. Drain and toss in a warmed bowl with
the pesto and the roast tomatoes.

penne with roasted onions,

gorgonzola and walnuts
Ingredients:
3 large onions, peeled and halved
6 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper

 300g (10 oz) penne or other pasta

shapes
100g (3 oz) Gorgonzola cheese,
crumbled
3 tbsp coarsely chopped flat-leaf parsley
75g (2 oz) toasted walnut pieces
5 tbsp extra-virgin olive oil
Method:
1. Cut each onion half into crescent-shaped
slices, about 1.5cm thick. Toss in a roasting
tin with the olive oil, balsamic and
seasoning. Roast at 190C/375F for 3035
minutes, shaking the tin every so often.
The onions should be tender and slightly
charred.
2. Cook the pasta, drain and return it to the
saucepan. Add the onions and the rest of
the ingredients. Stir and serve.