Recipe of the day – Brussels with hustle



Brussels with hustle


  • 500 g Brussel sprouts
  • olive oil
  • a large knob of butter
  • 4 rashers quality smoked streaky bacon , finely sliced
  • 2 sprigs of sage , leaves picked
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons Worcestershire sauce
  • 2 cloves of garlic



Who wants to spend ages prepping sprouts when there’s so much else going on? Not me! This kind of thing is exactly the reason I fell in love with my food processor. I’ve come up with this super quick recipe where you just rattle the sprouts straight through the processor and into a pan with some gorgeous flavors to pimp them right up. Done.

Push the Brussel sprouts through the fine slicing attachment of a food processor, then fill the processor bowl with water and leave to one side.

Add a splash of olive oil and the butter to a large pan over a medium heat. Add the bacon, sage leaves and a pinch of salt and pepper and fry for 5 to 10 minutes, or until lovely and crispy. Quickly drain the sprouts and add them straight to the pan and turn the heat right up – it doesn’t matter if they’re still a bit wet, this will help them steam. Pop the lid on and fry for around 10 minutes, or until soft, adding a splash of water as you go, if needed.

Add the Worcestershire sauce, toss everything together then turn the heat off. Gun in the garlic – you really want that hum of raw garlic – then give it another good stir and serve straight away. Delicious!

Recipe of the Day – Incredible nut roast


Incredible nut roast

with salsa rossa picante

“This is an epic nut roast, packed with nuts, fruit, spices and loads of veg, served with a spicy tomato sauce ”

Serves 8
Cooks In 2H 10M
Difficulty Not too tricky


  • 40 g unsalted butter , plus extra for greasing
  • 100 g quinoa
  • 150 g onion squash
  • 1 onion
  • 2 cloves of garlic
  • 2 sticks of celery
  • olive oil
  • 200 g tinned or vac-packed chestnuts
  • 2 sprigs of fresh rosemary
  • ½ teaspoon cayenne pepper
  • 1 pinch of sweet smoked paprika
  • 1 teaspoon dried oregano
  • sea salt
  • freshly ground black pepper
  • 2 large field mushrooms
  • 1 lemon
  • 60 g fresh breadcrumbs
  • 80 g dried cranberries
  • 100 g dried apricots
  • 100 g mixed nuts , such as walnuts, cashews, hazelnuts and brazil nuts
  • 4 large free-range eggs
  • 40 g mature Cheddar cheese
  • For the salsa rossa picante:
  • 2 fresh red chillies
  • 1 stick cinnamon
  • 2 cloves of garlic
  • 1 small onion
  • ½ bunch of fresh thyme
  • 2 x 400 g tins of plum tomatoes
  • 1 tablespoon balsamic vinegar


Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper.

Cook the quinoa according to the packet instructions, then set aside to cool. Meanwhile, halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery.

Heat 2 tablespoons of olive oil in a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well. Add the cayenne, paprika and oregano. Season, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly. Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking.

Remove the pan from the heat, stir in the butter and grate in the zest from half the lemon. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency). Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set.

When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon stick. Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side), pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced.

Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side. Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top, then return it to the oven for 10 to 15 minutes, or until bubbling and golden. Serve with mashed potato and seasonal greens.

Recipe of the Day – Super Tasty Miso Broth


Super-tasty miso broth

Chicken, mushrooms & wild rice

“Mixed wild rice is much more nutritious than regular rice and is a good source of both
magnesium and phosphorus, which are good for maintaining healthy teeth and skin ”


  • 150 g mixed brown and wild or brown rice
  • 20 g dried porcini mushrooms
  • 1 red onion
  • sesame oil
  • 1 x 5cm piece of ginger
  • 1 heaped teaspoon miso paste
  • 800 ml really good chicken stock
  • 6 radishes
  • rice or white wine vinegar
  • 1 x 200 g skinless free-range chicken breast
  • 1 handful of colorful curly kale
  • 1 sheet of nori
  • 150 g mixed exotic mushrooms, such as enoki, chestnut, shiitake


Cook the rice according to the packet instructions. Put the porcini in a small bowl and just cover with boiling water to rehydrate them.

Meanwhile, peel the onion and cut into eighths, then place in a medium pan on a medium-high heat with 1 teaspoon of sesame oil. Cook for a few minutes, or until dark golden, stirring occasionally, while you peel and matchstick the ginger. Reduce the heat to medium-low, then add the ginger, miso paste and stock, along with the porcini and soaking water, leaving the last gritty bit behind. Cover and simmer gently for 20 minutes. Halve the radishes, put them into a bowl, toss in a splash of vinegar and a small pinch of sea salt and leave aside to quickly pickle.

Finely slice the chicken and tear the kale and nori into small pieces, removing any tough stalks from the kale. Break up the mushrooms, leaving the cute ones whole, and stir it all through the broth. Re-cover and cook for 4 minutes, or until the chicken is cooked through. Drain and divide the rice between your bowls, followed by the radishes. Season the broth to perfection, ladle it into the bowls, then serve.

Recipe of the Day – Gammon and eggs


Gammon and eggs (with Nanny Betty)

With easy roast potatoes

“Our classic British gammon recipe was crying out for a bit of love – so here’s my new version! ”


300 g red-skinned baby potatoes

  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 heaped teaspoon runny honey
  • ½ lemon , juice of
  • extra virgin olive oil
  • 2 large handfuls watercress
  • 1 apple
  • 1 heaped tablespoon English mustard powder
  • 2×1 cm thick slices higher-welfare blue leg gammon
  • a few sprigs fresh rosemary
  • 2 large free-range eggs


  • This is a bit of a British classic, but I’m taking it up a notch and promoting it from a simple brunch to a good lunch or dinner. Flattening the gammon as it cooks means it gets great color and character, and the mustard gives it a good bit of attitude. Give it a try. Preheat your oven to full whack, about 220ºC/425ºF/gas 7. Parboil the potatoes in a large pan of boiling salted water for 10 minutes, then drain and tip into a nice tray. Season with salt and pepper and drizzle with a little olive oil, then jiggle them around in the pan so all the seasoning sticks to them. Pop in the hot oven to bake like mini jacket potatoes for 15 to 20 minutes until they’ve got lovely crispy skin and you can hear them sizzle. Get a large pan of salted water on to boil.

    Meanwhile, make a salad dressing by whisking the honey, lemon juice and a pinch of salt and pepper with three times as much extra-virgin olive oil. Have a taste to check the balance of flavours. Pick through your watercress and get rid of any tough stalks, then wash and spin dry. Slice your apples (core and all) into 2mm-thick matchsticks. Put in a bowl with your watercress.

    Sprinkle the mustard powder and a pinch of salt and pepper over your gammon slices and rub into the meat. Get a frying pan nice and hot over a medium-high heat and add a couple of good lugs of olive oil. Put your gammon in the pan, and pop a smaller lid directly on top of the meat. Push gently on the lid, and cook for a few minutes, shaking the pan every now and then, until the gammon is caramelised and golden on the bottom. At this point, flip the gammon over, and cook for a couple more minutes, again with the lid on top of the meat so it stays flat. When it’s looking good, get rid of the lid, tear up your rosemary sprigs and add them to the pan. Leave to cook away for a couple more minutes.

    While that’s happening, get your pan of boiling salted water to a light simmer over a medium heat. Crack each egg into a small cup, then one at a time, gently pour them into the water in one fluid movement. Cook for 3 to 4 minutes for a soft to firm egg.

    Drain your gammon on kitchen paper or simply let the fat drip off, then plate up with that gorgeous crispy rosemary on top. Use a slotted spoon to scoop your eggs on top, drizzle over a little oil and sprinkle with pepper. Drizzle your dressing over the salad, gently toss together and divide between your plates. Get your tray of potatoes out of the oven and serve them on the side. Delicious.