Lobster

  • olive oil
  • 1 small potato
  • 500 g higher-welfare minced shoulder of pork
  • 500 g quality minced beef
  • 4 sprigs of fresh rosemary
  • 6 submarine rolls
  • 1 splash of red wine vinegar
  • 100 g Red Leicester cheese
  • 50 g watercress

Gravy:

  • 2 red onions
  • 1 bulb of fennel
  • 1 heaped tablespoon plain flour
  • 1 splash of Porter
  • 1 litre organic chicken stock
  • 1 tablespoon HP sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon English mustard
  • 1 tablespoon Geeta’s mango chutney
 Method:
  • Preheat the oven to 200ºC/400ºF/gas 6. Lightly grease a large roasting tray.
  • Peel and coarsely grate the potato, then add to a bowl with the minced pork and beef. Scrunch and mix together, then use wet hands to roll the mixture into balls, slightly larger than a golf ball – you should end up with 21 altogether.
  • Reserving 3 to one side, place the meatballs into the prepared roasting tray, then set aside.
  • To make the gravy, peel and finely chop the onions, trim and finely chop the fennel, then add to a large pan over a medium heat with a good splash of oil. Cook for 10 minutes, or until softened.
  • Add the 3 reserved meatballs, breaking them up in the pan, then cook for a further 10 minutes over a high heat, or until dark golden.
  • Stir in the flour and cook for 2 minutes, then add the Porter and leave to boil and bubble away.
  • Pour in the stock and stir in the remaining ingredients, then bring to the boil. Reduce to a simmer and cook for a further 20 minutes, or until thickened and glossy.
  • Season the meatballs with sea salt and black pepper, then place in the hot oven for 20 to 25 minutes, or until golden and cooked through.
  • Once cooked, remove the tray from the oven and place over a medium heat on the hob. Pour over the gravy, add the rosemary sprigs and simmer for a few minutes.
  • Warm the rolls in the cooling oven.
  • Stir the vinegar into the gravy, grate over the cheese and remove from the heat.
  • Slice the rolls and open them out like a book, spoon in the cheesy meatballs and gravy (discard the rosemary sprigs), top with watercress, then serve with any leftover gravy for dunking.

Meatball sub

  • 40 g unsalted butter
  • 40 g plain flour
  • 400 ml milk
  • 2 tablespoons Dijon mustard
  • 100 g Stilton
  • 8 slices of white bread
  • cranberry sauce
  • 100 g Gruyère cheese
  • 400 g leftover free-range cooked turkey

Method:

  • Preheat the oven to 220ºC/gas 7.
  • In a saucepan on a low heat, melt the butter until foamy, but not coloured, then stir in the flour. Cook for 3 minutes. Pour in the cold milk and whisk well to avoid lumps forming.
  • Raise the heat and leave to simmer for a few minutes. Remove from the heat, stir in the mustard and crumble in the Stilton, and check the seasoning.
  • Line the bread on the work surface and spread 4 slices with cranberry sauce, then Stilton sauce and grate over half the Gruyère.
  • Top with turkey and sandwich with the remaining bread. Press lightly, then spread the 4 tops with the remaining sauce and finish by grating over the remaining Gruyère.
  • Bake until the cheese melts and the sandwiches turn golden brown. Serve with a green salad.

festive

fish

  • 400 g flank skirt steak or bavette
  • 2 large onions
  • 20 g unsalted butter
  • olive oil
  • 70 g dark brown sugar
  • 125 ml red wine vinegar
  • 1 ciabatta loaf
  • extra virgin olive oil
  • English mustard , optional
  • 1 handful of watercress , optional

Method:

  • Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds. Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
  • Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking. Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
  • Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

steak

Squash It Sandwich

Ingredients:

  • 4 seeded wholegrain rolls
  • 4 radishes
  • 1 x 5cm piece of cucumber
  • ½ a small carrot
  • 2 cauliflower florets
  • ½ a small red pepper
  • ½ a small apple , (core removed)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 4 sprigs of fresh soft herbs , such as dill, flat-leaf parsley or basil or 2 sprigs of fresh mint
  • 1 handful of salad cress or sprouting herbs
  • 1 handful of freshly podded peas
  • 1 tablespoon sunflower seeds
  • 2 tablespoons quality cottage cheese or cream cheese
  • 2 tablespoons quality houmous

Method:

  • On a chopping board, carefully halve the rolls across the middle using a bread knife, to give you a top and a base for each. Put to one side.
  • Using an eating knife, cut each radish in half lengthways, then slice each radish half into 3 pieces and place into a large bowl.
  • Cut the cucumber in half lengthways, scoop out the watery seeds with a teaspoon and discard.
  • Slice each cucumber half into 4 pieces, then add to the bowl.
  • Trim the carrot, then cut into 8 even-sized pieces and add to the bowl.
  • Click apart the cauliflower florets and place into the bowl with the stalks.
  • Pull out the pepper’s stalk, tearing out the core, then discard.
  • Scoop out the seeds and white pith with a teaspoon, then discard.
  • Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl.
  • Place the apple half, flat-side down, on the board.
  • Cut the apple into 6 even-sized pieces, then add to the bowl.
  • Place a clean tea towel onto the chopping board and place the vegetables and chopped apple in a pile in the middle.
  • Fold over each corner of the tea towel so your ingredients are wrapped up like a parcel – make sure there are no gaps to stop the vegetables from escaping.
  •  Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces.
  • Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again.
  •  Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing.
  • Pick the herb leaves, discarding the stalks.
  •  Tear the leaves into small pieces, adding them to the bowl as you go.
  • Using scissors, snip the cress or sprouting herbs into the bowl.
  • Add the peas and sunflower seeds to the bowl.
  • Add the squashed vegetables to the bowl, then using the tips of your fingers, carefully toss them in the dressing so they’re nicely coated.
  • Spread the base of each roll with the cottage or cream cheese.
  • Spread the soft side of each top with the houmous.
  • Equally divide the vegetable mixture between the base of each roll.
  • Place the lids on top, houmous-side down, press lightly, then tuck in!

squash

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