Recipe Category: Preview Issue 195

Recipe

CHICKEN, BUTTERMILK & WILD GARLIC PIE

To me, chicken pie is comfort food personified. Lifting a big golden pie out of the oven and bringing it to a table of hungry mouths evokes warmth, family and cosiness. Here I have updated the much-loved classic with the addition of buttermilk, which adds a great tanginess that lifts the dish into something more complex. The inclusion of wild garlic (fast becoming a favourite ingredient of mine and increasingly widely available) not only provides a delicate sweet garlic note, but also turns the filling a vibrant, pleasing green.

Recipe

Xi’an lamb & cumin noodles

There are quite a lot of ingredients, so I recommend being methodical and organising yourself from the outset. In separate bowls, mix together the ingredients for the marinade, the stir-fry paste and finally the stir-fry sauce so you have everything to hand when cooking. Although this recipe requires quite a lot of prep, as with most Chinese cuisine, the cooking barely takes any time at all.

Recipe

PORK & APPLE ‘STROGANOFF’ WITH HOT DOG ONIONS

This is somewhere between a pork stroganoff and a pork, apple and crème fraîche stew. I haven’t used pork fillet because it cooks too fast and, as I’m sure you’ve gathered by now, I am a sauce obsessive and like my meat to fall to bits, so instead I’ve used the criminally underused pork neck steaks. Classically you would probably use French Dijon mustard, but I think the fieriness of English mustard works better here.

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