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Buddha Bowl 840 1024 gastronome

Buddha Bowl

Everything about this salad is down to mise en place, which basically means the preparation of ingredients before assembling. So have your quinoa cooked and cooled, your potatoes and peppers roasted and your egg boiled, this will make for the arranging of it to be stress free and fun. Plating of this bowl looks complicated but is utterly easy, please don’t let it strike terror into your heart as it’s done to more than one of our chefs over time – one I especially remember could never get the hang of it, and dreaded the very name being read out from the ticket machine! Follow the clock face as I describe and it will look picture perfect.

Buddha Bowl

Recipe by Gemma SimmoniteCourse: Main, brunchDifficulty: Medium
Servings

2

servings

Ingredients

  • A small amount of mixed leaf – a mixture of colourful leaves and spinach is perfect

  • 1 avocado peeled and cut in half, then sliced as the picture

  • 6 new boiled potatoes, cut into halves

  • 1 red pepper, cut into chunks

  • 2 free range eggs hard boiled

  • 2 cooked beetroot diced into small cubes

  • 1 pouch of microwaveable quinoa – you could swap this out for a flavoured rice or couscous if you prefer

  • Salad dressing of your choice – we use a balsamic vinaigrette

  • 1 small tin of sweetcorn drained

  • 1 small tin of mixed beans drained and rinsed – chickpeas and kidney beans are our favourites

  • A handful of nuts and seeds for topping – we use a mixture of pecans, pumpkin, sesame and poppy

Directions

  • Preheat your oven to 220oC/425oF.
  • Pour a little vegetable oil into a roasting tin and heat until starting to smoke, carefully add to the tin your boiled cut potatoes, make sure to give them a good grind of rock salt. Roast them for 20 mins, then add the cut peppers for another ten minutes. They should be starting to blister, but still with heaps of colour.
  • Whilst these are roasting, follow the instructions on the pack of your chosen grain and allow to cool. When cool enough, season to taste with salt and pepper, a little flavoured oil like garlic or chilli will make it come to life
  • Now the fun! Imagine your chosen round bowl is a clock, I promise I haven’t lost my mind. . . In the centre of one bowl arrange some of the leaves heaping them slightly to give a little height. Season them with a little bit of your chosen dressing.
  • Next, picturing your clock, put a little mound of your chosen grain at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock. Next we’re going to fill those gaps inbetween with your mixed beans.
  • Grab half the amount of potatoes and put a little mound of them at 7 o’clock, and again a little mound of half the beetroot opposite at 1 o’clock. Give everything a little drizzle again with dressing, to make sure it’s flavoured throughout.
  • Next, carefully lay half of the sliced avocado at about 10’ o’clock, and pop your halved boiled egg to the side of it. Dot your roasted pepper wherever you think needs a pop of colour, and liberally sprinkle the nuts and seeds where you fancy. There you have it, a bowl fit for a buddha that will be the envy of instagram!

Notes

  • A handful of nuts and seeds for topping – we use a mixture of pecans, pumpkin, sesame and poppy
Banana Bread 819 1024 gastronome

Banana Bread

Lord forbid I thrust us back to memories of a Covid-style Groundhog Day, but I thought posting the recipe for our banana bread, might be a good idea, seeing that quite a few cities have been locked down once more. We’re not locked down here in Suffolk thank goodness, but my thoughts are with everyone who are, especially freshers who are away from home for the first time, in a strange city and without the sociability factor that normally accompanies the first few weeks of a university move.

The most simple and delicious of loaf cakes united us all during lockdown back in March. We patiently ripened our bananas, and proudly filled our pantries with our delicious homed baked goodness. Banana bread trended on Twitter, it was the discussion of many a Facebook post, and was one of the recipes that connected us together and to our kitchens for maybe the first time in ages. For some maybe it was the very first thing you’d ever baked before? But most of all it was a delicious addition to all our breakfast and teatime plates

At Gastrono-me we’ve been serving it for two years, long before any loathsome pandemic raised its ugly head. We serve it slightly toasted and with a delicious honeyed mascarpone cream, a homemade berry compote, a tumble of fresh berries and a drizzle of maple syrup for extra decadence.

I truly hope that if where you are in the world is locked down, that this new way of serving your banana bread will bring you some comfort at a difficult time.

Stay safe!

Banana Bread

Recipe by Gemma SimmoniteCourse: MainDifficulty: Easy
Makes

1

Large loaf
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • 315g self-raising flour

  • 110g light brown sugar

  • 110g caster sugar

  • 3tsp baking powder

  • ½ tsp salt

  • 350g mashed banana

  • 120ml milk

  • 1 large free-range egg

  • 60ml vegetable oil

  • 120g toasted walnuts

  • 2 tsp vanilla extract

  • Mascarpone icing
  • 250g mascarpone cheese

  • 85g honey

  • 2 tsp of lemon juice

  • 1 tsp of vanilla extract

Directions

  • Preheat the oven to 180C/350F/Gas Mark 4
  • Spread the walnuts out on a lined baking sheet, toast lightly for 3-5 mins, being careful that they don’t catch.
  • Sift the flour, baking powder, sugars and salt into a large mixing bowl.
  • Mash the bananas in a separate bowl, add the milk, oil, egg and vanilla extract.
  • Prepare a 2lb loaf tin, by greasing with butter and lining with baking parchment in a central strip – this will allow you to lift the loaf out when ready.
  • Incorporate the wet banana ingredients into the dry flour mix and stir lightly until flour traces are longer visible, lastly stir the walnuts into the mix, reserving some for the top of the loaf.
  • Pour the mix into the prepared loaf, and top with the remainder of the walnuts.
  • Transfer to the oven and bake for around an hour, or until well-risen and golden-brown – when inserted, a toothpick should come out clean.
  • Remove from the oven and cool in the tin for ten minutes. Then turn out onto a wire rack to cool completely.
  • Whilst the banana bread is cooling, mix the ingredients together for the mascarpone topping.
  • To serve, slather two thick slices of banana bread with the creamy mascarpone mix. To be extra decadent top with fresh berries and mint sprigs the way we do at Gastrono-me.
  • Drizzle with extra honey and some fruit compote for even more indulgence.
Korean Spring Onion Pancakes 1024 683 gastronome

Korean Spring Onion Pancakes

KOREAN SPRING ONION PANCAKES WITH SMOKED SALMON, AVOCADO & HORSERADISH CREAM

I’ve been seeing these delicious crispy spring onion pancakes trending over the internet for some time now. I was determined to give them a go and improvise with some ideas for a cookery book I’m working on. Often called a ‘Korean pizza’ this crispy pancake I think they makes the ideal vessel for a Gastrono-me style sexy brunch dish! The heat of the horseradish cream is a delicious accompaniment to the smoked salmon, and if you’re feeling in a spicy mood a little gochujang hot sauce drizzled over is really good. Have a great pancake day everyone!

Korean Spring Onion Pancakes with Smoked Salmon, Avocado & Horseradish Cream

Recipe by Gemma SimmoniteCourse: Main, brunchDifficulty: Medium
Servings

4

servings

Ingredients

  • For the pancakes
  • 250g plain flour

  • ½ teaspoon of salt

  • 180ml of boiling water

  • 1 tablespoon of garlic oil

  • 5 spring onions sliced – save some for dressing the plate

  • 60ml of vegetable oil

  • For the Horseradish Cream
  • 100g cream cheese

  • 50g crème fraiche

  • 15g of creamed horseradish

  • A small pinch of dried red chilli flakes

  • ½ teaspoon of white pepper

  • ¼ juice of lemon

  • 1 tablespoon of snipped chives – save some for dressing the plate

  • Ground black pepper and salt to taste

  • To serve
  • 240 g smoked salmon

  • 1 avocado sliced

  • A selection of baby leaves

  • Garlic oil for dressing

Directions

  • For the Pancakes
  • Add the flour and salt to the bowl of a food processor and pulse for 10 seconds. With the motor running pour in the boiling water in a slow stream and continue until the dough starts to come together.
  • On a floured surface knead the dough a little and put in a bowl covered with cling film and allow to prove at room temperature for 30 minutes, or overnight in the fridge.
  • When proved divide the dough until 4 equal pieces.
  • Take one piece of dough, (keep the rest covered until finished with the first) and roll into and 8” circle. Brush lightly with garlic oil and give a sprinkle of salt, then sprinkle with a quarter of the spring onions. Carefully roll the dough into a snake shape, then shape into a coil finishing by tucking the end underneath. Flatten the coil with your hand and again roll into an 8” circle. These steps are important because this re-rolling creates the flaky deliciousness of the crispy pancake.
  • Continue with the other three pancakes in the same way and keep them under a damp clean cloth until ready to fry.
  • Add 1 tablespoon of vegetable oil to a non-stick frying pan and set over a medium heat. When hot carefully slide 1 pancake into the pan and cook on one side until golden, approximately three minutes, then cook on the other side the same. Keep warm in a very low oven until all the pancakes are cooked.
  • For the Horseradish cream
  • In a bowl simply beat all the ingredients with a wooden spoon until combined, taste to make sure of your flavours and tweak where necessary, then chill until required.
  • To serve
  • Place a warm pancake on each plate and arrange with curls of smoked salmon, avocado slices and leaves. In the centre decorate with a quenelle (fancy dollop!) of horseradish cream. Sprinkle with more spring onions, chives, ground black pepper, a drizzle of garlic oil and a wedge of lemon.

Notes

  • If you’re feeling in a spicy mood a little gochujang hot sauce drizzled over is really good. Have a great pancake day everyone!
Scandi Meatballs with Creamy Comfort Mash 773 1024 gastronome

Scandi Meatballs with Creamy Comfort Mash

This dish for me is the literal definition Hygge, and the perfect choice for a warming supper by the fire, when its dark and miserable outside. It’s a dish of pure comfort and cosiness, far more nurturing than Ikea’s incarnation, and definitely no Allen Keys required!

Preheat oven to 200C/180 fan oven

Scandi Meatballs with Creamy Comfort Mash

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium

Ingredients

  • 30g breadcrumbs

  • 400g minced beef

  • 250g minced pork

  • 1 large free-range egg

  • 2 tablespoons of plain flour

  • 1 small onion finely diced; it may be easier to grate.

  • A pinch salt for seasoning

  • 1 teaspoon of ground allspice

  • ½ teaspoon of ground black pepper

  • ½ teaspoon of white pepper

  • A dash of Worcestershire sauce

  • CREAMY MASHED POTATOES
  • 1kg of baking potatoes (Marfona are my favourites, and my preference albeit a subversive one, over a floury potato)

  • 50g salted butter

  • 4 tablespoons of warm milk

  • A good dollop of extra thick double cream

  • Salt, white pepper, and freshly milled black pepper to taste

  • CREAMY GRAVY
  • Meat juices from the meatballs

  • 1 tablespoon of plain flour

  • A good slug of double cream

  • A knob of butter

  • salt and black pepper for seasoning

Directions

  • Mix the meats with a good pinch of salt, then mix well with your hands, even easier is if you have a meat hook attachment on a free-stand mixer.
  • When fully incorporated together, add the egg, flour, spice, Worcestershire sauce, breadcrumbs, and grated onion. Mix really well, and leave to chill for about 25 mins, this will make shaping them a lot easier.
  • Shape the cooled meat into meatballs, damp hands will make the process a little easier – I’ve always found children are a valuable tool at this point, something about rolling a meatball is universally satisfying. They should be around 2.5cm in diameter, golf ball size. (If you wanted to get ahead, this is the stage you could freeze your meatballs.)
  • Spread your meatballs out in a large roasting tin, they will brown better if spaced out.
  • Drizzle with a tiny amount of oil, shake a little to coat, then roast for 20 -25 minutes until browned.
  • Keep the fat from the pan, as you’re going to need it for the gravy.
  • CREAMY MASHED POTATOES
  • Peel the potatoes, cut into evenly sized quarters, and put in a large pan of cold salted water – I choose cold as this ensures they cook evenly. They’re ready when a sharp knife inserted slips out easily, around 15 mins, but may need longer.
  • Drain them thoroughly and return to the pan for mashing.
  • Season to your taste preference – this is the time to overlook the salt police…
  • Warm the milk and pour into the mash with your butter. A great tool is a potato ricer, this little gadget is fairly inexpensive, and will ensure your mash is super soft and lump-free.
  • When suitably mashed, add your double cream to taste, season again, and maybe one last knob of butter, but I would leave this nearer to serving time.
  • CREAMY GRAVY
  • In a small frying pan, sizzle the butter, add the flour and whisk until emulsified, then add a little of your leftover meat juices and whisk again until it starts bubbling. Keep adding stock until it becomes a gravy, at the end add the double cream and season to taste.
  • TO SERVE
  • like to serve this dish with little dollops of lingonberry jam, a little sprig of fresh dill, and lashings of the creamy gravy.

Notes

  • Preheat oven to 200C/180 fan oven
  • I like to serve this dish with little dollops of lingonberry jam, a little sprig of fresh dill, and lashings of the creamy gravy.
Livin’ on the Vedge 874 1024 gastronome

Livin’ on the Vedge

I give you our Livin’ on the Veg sandwich to try. It’s a very popular tasty simple sandwich on our Gastrono-me menu. This is a low effort recipe for the start of the new year if you’re like me and still fagged out from the festivities (and truth be told, the fizz).

It’ss hummus packed full of goodness, includes all sorts of veggies and spices, and as with all of my recipes, you can adapt it exactly to what you like. Tweak the heat factor up or down, swap out things you like or dislike, but most of all enjoy!

Livin’ on the Vedge

Recipe by Gemma SimmoniteCourse: MainDifficulty: Easy
Servings

1

servings
Prep time

10

minutes

Ingredients

  • Two slices of any kind of rustic bread, more for its hold-together properties than anything else

  • Home-made or shop bought hummus (Moorish make a tasty smoked one)

  • A handful of roasted peppers and onions A spoonful or two of Ruby Slaw (see recipe below)

  • Baby spinach

  • A spoonful of sauerkraut – take a risk, it’s really good!

  • A drizzle of sweet chilli sauce, or hot sauce of your choice

  • Half an avocado sliced

  • For the Ruby Slaw
  • 1 small head of red cabbage

  • 2 red onions thinly sliced

  • 4 carrots grated

  • 3 tablespoons of balsamic vinegar 4 tablespoons of olive oil

  • 30g roughly-chopped walnuts 25g sultanas

  • Salt and pepper to taste

Directions

  • Lightly toast the bread on both sides, this is to make it stronger for all the fillings we’re going to add, plus gives it a lovely crunch.
  • Slather both sides very generously with hummus.
  • Start layering one side only with the sauerkraut.
  • Next with a layer of the Ruby Slaw – see recipe below
  • Then some spinach leaves.
  • Then some of the roasted vegetables. Finish your layers with slices of avocado.
  • Sprinkle a little sweet chilli sauce over the top, this plays against the hummus very nicely.
  • Season with salt and pepper and top with the lid.
  • Ruby Slaw
  • Toss all the ingredients together, and season to taste.

Notes

  • The ruby slaw will keep beautifully in the fridge for up to five days. It makes a delicious colourful accompaniment to absolutely anything – delicious in a burger, as a side to meats, a wintery pie, or the topping on a jacket potato.
Mediterranean Tart 683 1024 gastronome

Mediterranean Tart

This is the most delicious tart to accompany a fresh salad for supper, or just a slice of it on its own when you’re peckish, because you blinkin’ well deserve it! The sun-drenched Mediterranean ingredients will help you feel that sunnier days are definitely on the way.

I’ve used this recipe as a little pastry masterclass as well – because I think the actual ‘how to do it’ with pastry is often overlooked.

Mediterranean Tart

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium

Ingredients

  • For the shortcrust pastry
  • 200g plain flour

  • 100g butter chilled and cubed

  • 1 large free-range egg

  • ½ tsp salt

  • 1 tablespoon of cold water

  • Filling ingredients
  • 3 large free-range eggs

  • 250ml double cream

  • 1 tsp of salt

  • 4 tbsp of tomato sauce (you could use roasted cherry tomatoes instead)

  • 180g extra mature Cheddar grated

  • 75g of feta cheese, cubed

  • A handful of roasted vegetables

  • 4 tsp of fresh pesto

  • A handful of sliced black olives

  • Snipped chives

Directions

  • Method for Pastry
  • Pour all the ingredients into a food processor and use the pulse button to blitz the ingredients gradually. Do this carefully – it will start to turn into breadcrumbs, then will turn into clumps. When it gets to this stage, empty onto a floured surface and bring together gently – the less you knead the better your pastry as you won’t over work the glutens and end up with tough pastry.
  • Wrap the pastry and chill in the fridge for an hour – doing this will help the pastry relax and will prevent it from shrinking when baking.
  • On a floured surface roll out the pastry from the centre, moving it around to ensure equal thickness. Roll the pastry’s diameter 3inches larger than your tart tin.
  • When you’ve rolled to the right size, about the thickness of a pound coin, roll the pastry towards you over your rolling pin, then unroll the pastry over your tin starting closest to you.
  • Gently ease the pastry into the tin using the heel of you hand, whilst pushing up a little at the same time.
  • Cut the over-hang by angling the rolling pin.
  • When cut gently push up the pastry from the sides, then prick all over with a fork.
  • Chill again in the fridge for at least an hour.
  • When chilled, line with crumpled baking parchment and line with baking beans.
  • Put in a 205C/400 pre-heated oven and bake for 10 minutes.
  • Remove the parchment and beans and bake for a further 3-4 minutes until just golden.
  • Your pastry case is now ready for filling.
  • Method for filling
  • Lower the oven to 175C/350F.
  • Crack the eggs into a jug and whisk with the double cream and salt.
  • Spoon the tomato sauce thinly into the pastry case, followed by the cheeses – reserve some of the cheddar and the feta for the final topping.
  • Layer with the roasted vegetables, black olives and chives and drizzle over the pesto sauce, again reserve a little of all of these for the final topping.
  • Carefully pour over the egg custard, and finish with more of the cheeses and leftover ingredients.
  • Carefully transfer to the oven and bake for 25-30 minutes or until puffed and golden.
  • Allow to cool in the tin.

Notes

  • Allow to cool in the tin.
Gem’s Vegan Porridge 1024 683 gastronome

Gem’s Vegan Porridge

Nurturing, filling and healthy, this vegan porridge with a delicious fruity compote makes the perfect comforting and warming breakfast.

Vegan Porridge with Blackberry and Orange Compote

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium
Servings

1

servings
Prep time

5

minutes
Cooking time

5

minutes

Ingredients

  • 50g rolled porridge oats

  • 350ml Almond Milk

  • A small pinch of salt

  • Sugar to taste

  • For Blackberry and Orange Compote
  • (This will make more than you need but will keep well for a week refrigerated. Absolutely delicious drizzled on anything from ice cream to pancakes).
  • Juice of an one orange

  • 1 tsp of cornflour

  • 350g frozen blackberries

  • 2 tbsp granulated sugar

  • 60ml maple syrup

  • For topping
  • A sprinkling of Pistachios and flaked almonds

  • A handful of blackberries and blueberries

Directions

  • For the compote, put the juice, blackberries, cornflour and sugar into a saucepan, and bring to the boil.
  • Reduce the heat and simmer, making sure to stir often until the sauce thickens and becomes a ‘syrupy’ consistency.
  • After 10-12 minutes or so add the maple syrup and leave to cool.
  • When the compote is cooled, put the porridge into a saucepan and pour over the almond milk.
  • Bring to the boil and simmer for 6-7 mins, stirring from time to time to prevent it sticking to the bottom of the pan.
  • Season with the salt, and sugar to taste.
  • Drizzle with compote and sprinkle with the nuts and berries

Notes

  • For the Blackberry and Orange Compote – This will make more than you need but will keep well for a week refrigerated. Absolutely delicious drizzled on anything from ice cream to pancakes.
Comforting Smoky Bacon and Corn Chowder 1024 856 gastronome

Comforting Smoky Bacon and Corn Chowder

Just saying the word chowder conjures up in my mind a creamy bowl of goodness. I love creamy soups, and this one is heavy in the comfort stakes, plus the marriage of salty smoky bacon against the sweet pop of corn makes it perfect.

The word chowder has many possibilities in its translation – it is thought to be a possible deviation of the word ‘chaudron’ French for cauldron, or ‘chaudière’, which is French Quebecois for bucket, or even Chodier the name for a cooking pot in the Creole language of the French Caribbean islands. Chowder is usually made solely with cream or milk, but I prefer a lighter version by adding some chicken stock, trust me it’s still plenty creamy!

Comforting Smoky Bacon and Corn Chowder

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 1 tbsp of olive oil

  • 25g of butter

  • 1 clove of garlic minced

  • 1 large onion chopped

  • 30g plain flour

  • 1 large potato peeled, and cubed

  • 1 bay leaf

  • 1 sprig of fresh thyme

  • Salt and pepper to taste

  • ½ tsp of smoked paprika

  • 1 litre of chicken stock

  • 150ml double cream

  • 400g tinned or frozen sweetcorn – or approximately 4 ears of corn on the cob

  • 6 rashers of streaky smoky bacon, grilled until crispy

Directions

  • Melt the butter and oil in a large saucepan
  • Add the onion and soften, then add the garlic and cook for a minute or two until fragrant
  • Add the flour, and stir well
  • Add the stock, drained sweetcorn, diced potatoes, thyme, smoked paprika, bay leaf, and season well with salt and black pepper
  • Let simmer for approximately 20 mins, or until the potatoes are just tender.
  • like to reserve some of the soup back for texture instead of blending all of the soup, if wished separate approximately a fifth of the soup at this stage. Remove the bay leaf and allow to cool slightly.
  • Pour cooled soup into the blender and blitz until smooth or use a hand blender.
  • Pour blended soup and chunky soup back into the pan and add the cream. If at this stage its still a little thick, you can add a little more stock.
  • Add the cooked crispy bacon
  • To finish sprinkle with snipped chives, and freshly ground black pepper

Notes

  • To finish sprinkle with snipped chives, and freshly ground black pepper.
Harissa Roasted Whole Cauliflower 1024 690 gastronome

Harissa Roasted Whole Cauliflower

As a vegetarian or vegan, I sometimes can feel a bit left out with a Sunday roast. Like everyone else, I want something splendid to arrive at the table with a ‘wow factor’ too. This dish certainly does that, and even offers up fabulous leftovers as well. Succulent roasty florets, sweet and sour pop of the pomegranate arils against the warming spices of the harissa, makes this the perfect Sunday roast dish, or even a special supper. I’m thinking of treating myself with it for Valentine’s actually!

Try cramming leftover couscous and harissa cauliflower into warmed split pitta breads, top with more of that hummus and yoghurt dressing, a little hot chilli sauce, some crunchy leaves and you have another delicious meal to look forward to!

Harissa Roasted Whole Cauliflower with Jewelled Couscous

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

1

hour 

25

minutes

Ingredients

  • 1 small – medium Cauliflower head

  • 2 tsp of Harissa Paste

  • 1 tablespoon of olive oil

  • 1 Tablespoon of pomegranate seeds

  • A small bunch of coriander (reserve some leaves to decorate)

  • Pomegranate seeds to decorate

  • Pomegranate molasses for drizzling.

  • For the Couscous
  • 100g couscous

  • 125ml vegetable stock or boiling water

  • ½ tsp turmeric

  • ½ tsp ground cumin

  • ½ tsp dried chilli flakes

  • 100g roasted vegetables – I used red and yellow peppers, butternut, and red onion

  • 30g sweetcorn

  • 30g pitted black olives

  • 30g flaked almonds

  • 15g sultanas

  • Yoghurt and Hummus Dressing
  • 1 tablespoon of hummus

  • 2 tbsp of vegan/plain yoghurt

  • 1/2tsp of lemon juice

Directions

  • Pre-heat the oven to 180c gas mark 6. Remove the leaves from the cauliflower head, these are delicious blanched in boiling water for 5mins, and served separately to save waste.
  • Rub the head of cauliflower with the harissa paste and the olive oil, make sure its fully basted then transfer to the pre-heated oven of for 1hr 15mins, or until the cauliflower is tender.
  • Meanwhile make up the couscous. In a jug measure the stock/boiling water, add the ground cumin, turmeric, and chilli flakes. Pour the couscous grains into a large bowl, and cover with the boiling water/stock. Let stand for 3-4mins, then fluff up the grains with a fork.
  • When cooled, add the roasted veg, olives, sweetcorn, sultanas, flaked almonds and coriander leaves.
  • To Serve
  • Arrange the couscous in a pretty shallow bowl. Place the head of cauliflower in the centre, sprinkle with pomegranate seeds, fresh coriander and flaked almonds. Serve with pots of pomegranate molasses and yoghurt and hummus dressing.

Notes

  • Try cramming leftover couscous and harissa cauliflower into warmed split pitta breads, top with more of that hummus and yoghurt dressing, a little hot chilli sauce, some crunchy leaves and you have another delicious meal to look forward to!
Creamy Chicken & Bacon Diavolo
Chicken & Bacon Diavolo 742 1024 gastronome

Chicken & Bacon Diavolo

During bleak January, my body literally screams out “gimme carbs!” With that in mind I’ve decided to share our most popular pasta dish we serve at Gastrono-me. The marriage of chicken and bacon is always brilliant, plus the spice and the creamy blush tomato sauce is just delicious. I’ve used rigatoni, but this dish would be equally delicious with fusilli, penne or any shape that will catch the delicious sauce. Diavolo is the Italian word for devil, so make sure you don’t skip out on the spice, it’s the perfect foil for the mollifying blush sauce. To make this dish quicker, prepare your sauce ahead of time – it will keep in the fridge for 3-4 days and freezes perfectly.

Chicken & Bacon Diavolo

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium
Servings

2

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • For the sauce
  • 2 tablespoons of olive oil

  • 25g butter

  • A pinch of sugar

  • 2 tins of chopped tomatoes

  • 3 cloves of garlic

  • 1½ tsp of crushed chilli flakes

  • 1 tsp of smoked paprika

  • 100 ml double cream

  • Salt and freshly ground black pepper to taste

  • To finish
  • 250g cooked chicken breast (enough for 2) chopped into chunky strips

  • 125g cooked smoky bacon, snipped into small strips

  • 200g frozen petit pois

  • Freshly chopped chives

  • Grated Parmigiano Reggiano

Directions

  • Melt the butter in a saucepan, add the olive oil and garlic until fragrant.
  • Add the tinned tomatoes, season well with salt and pepper, then add the sugar, smoked paprika and chilli flakes.
  • Cook until the sauce thickened, which should take about 12-15 on a medium heat.
  • When thickened, add the cream, and allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced. Remove the pan from the heat and set aside.
  • Cook the pasta according to the pack instructions until it is ‘al dente’, drain whilst reserving some valuable pasta water, drizzle a little olive oil over the pasta to prevent it from sticking.
  • Heat a frying pan and add a good amount of sauce, add the chicken, bacon, and frozen peas until warmed through.
  • Add the required amount of pasta, and toss making sure all the pasta is coated, add a little of the pasta water to loosen, and to stop your sauce from becoming claggy.
  • Finish with more chilli flakes, freshly ground black pepper, and a sprinkling of chives.
  • Serve with grated Parmigiano Reggiano if desired.

Notes

  • Diavolo is the Italian word for devil, so make sure you don’t skip out on the spice