Ingredients

8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
4 tablespoons butter, divided
3 cloves garlic, minced, divided
16 ounces fresh mushrooms, sliced
2 tablespoons flour (or whole wheat flour)
1 teaspoon herbes de provence
1½ cups milk
salt and pepper to taste
3 tablespoons olive oil
additional ¼ cup water, broth, milk or cream (optional)
¼ cup fresh parsley (more to taste)

Method

Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.

Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.

Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

Ingredients

SERVES 6

13.75g Middle Eastern Rub and Dust
1 tbsp olive oil
2kg lamb shoulder on the bone
1 lemon
400g tomatoes
1 cucumber
8 Medjool dates
1 handful fresh mint
1 handful fresh parsley
100g feta cheese
100g pomegranate seeds
Middle Eastern flatbreads and tzatziki

Prep

Juice the lemons. Slice the tomatoes. Half and slice the cucumber. Finely slice the Medjool dates. Some leaves reserved to garnish the fresh mint. Crumble the feta cheese.

Method

1 Mix 1 tbsp Middle Eastern rub with 2 tbsp olive oil, and rub over the lamb.
2 Leave to marinate for at least 2 hours or overnight.
3 Heat the oven to 170°C/150°C fan/gas
4 Put the lamb in a roasting tin and pour in 300ml water.
5 Cover tightly with foil and roast for 3 hours, topping up the water if necessary.
6 Remove the foil and cook for a further 40 minutes.
7 Remove from the oven.
8 Put the meat on a board to rest, leaving the sauce in the roasting tin.
9 Mix together the remaining oil and lemon juice to make the salad dressing.
10 Arrange the tomatoes, cucumber and dates on a platter with the herbs, feta and pomegranate seeds, as shown; drizzle with the dressing.
11 Or toss the salad ingredients in the dressing and scatter over the feta.
12 Pull the lamb into chunks and toss in the spiced liquid in the roasting tin.
13 Top the flatbreads with the lamb, sprinkle with Middle Eastern dust from the tin, and serve with a dollop of tzatziki and the salad.
14 To make the flatbreads shown, find the recipe on the Cook With M&S app

Ingredients

For the Dressing:
4 tablespoons olive oil
2 tablespoons white or golden balsamic vinegar
1 teaspoon honey
Sea salt and crushed black pepper, to taste

For the Salad:
3 ripe peaches, cut in half, pits removed
Fresh arugula (about 8-10 cups)
1 cup fresh blueberries
1/3 cup Marcona almonds or regular almonds
2 oz fresh goat cheese

Method

1. First, make the dressing. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper.

2. Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice.

3. Place arugula, sliced grilled peaches, blueberries, almonds, and fresh goat cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediate

Ingredients

(To serve 2)
3 courgettes (zucchini)
Anchovies (you wont taste them, they just give a salty richness to the dish)
2 cloves of garlic
Handful of capers
Handful of pitted black olives
Chilli flakes
Tin of tomatoes
Olive oil
Parmesan

Method

1. Get a pan nice and hot, then turn down to a medium heat. I’ve been using Jamie’s pans and I really can’t recommend them enough.

2. Add a generous glug of olive oil, enough to coat the bottom. Crush two cloves of garlic into the oil. Add three or four anchovies.

3. The anchovies should start to disintegrate in the oil and the garlic gently brown and soften. Add a sprinkle of chilli flakes to the sizzling oil.

4. Roughly chop up your black olives and capers and add them too.

5. Give it all a good stir around and fry for a minute.

6. Add your tinned toms.

7. Let it all bubble away, stirring now and then for a few mins. Then put on one side to cool.

8. Using a spiralizer or a funny mandolin attachment, cut your courgettes into ribbons.

9. Toss the sauce through your Coodles

10. And serve with some fresh parmesan.

Ingredients

2 cups finely crushed digestive biscuits
3 Tbsp granulated sugar
7 Tbsp salted butter, melted
4 (8 oz) pkg cream cheese, softened
1 1/2 cups granulated sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
Salted Caramel Sauce or Strawberry Sauce, recipes follow

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed digestive biscuits with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide digestive biscuits mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 – 23 minutes, centers should still jiggle slightly, don’t overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of salted caramel sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.

Caramel Sauce:

Ingredients

1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
3/4 cup heavy cream
Maldon or coarse sea salt, for sprinkling

Directions

Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

Ingredients

{serves 6}

400g fresh peas
1 garlic clove
2 tbsp fresh mint
1 tbsp extra virgin olive oil
6 Tostatis
125g Abergavenny Fresh Goat’s Curd
Mint leaves
1 lemon

Prep

Finely chop the garlic cloves. Chop the fresh mint.

Method

1 To make the mushy peas, cook the peas and garlic in boiling salted water for 3-4 minutes.

2 Drain well and mash roughly.

3 Stir in the mint, olive oil and add a squeeze of lemon juice, and season with black pepper.

4 Spread each tostati with goat’s curd.

5 Top with a generous spoonful or two of the mushy peas, garnish with fresh mint leaves and drizzle lightly with olive oil.

Ingredients:

Directions:

Ingredients

2 baby gem lettuces
150g tomatoes
2 nectarines
83g pack of smoked prosciutto
125g pot of fresh Abergavenny Goat’s Curd
1 handful fresh basil leaves
3 tbsp extra virgin olive oil
3 tbsp balsamic vinegar

Preparation

Separate the leaves and stalks of the baby gem lettuces and discard of the stalks. Slice the tomatoes. Slice the nectarines. Tear the pack of smoked prosciutto.

Method

1 Put the lettuce, tomatoes and nectarines on a serving platter, then top with the prosciutto, dots of goat’s curd and basil leaves.

2 Mix together the oil and vinegar, then drizzle over the salad.

3 Season to taste.

SERVES 4

Ingredients

2 tablespoons olive oil, divided
1 clove garlic, minced
1 cup onion, chopped finely
1 1/2 cups courgette, julienned on a mandolin or grated on the largest setting of a box grater
1/2 cup pumpkin seeds, raw or toasted
3/4 teaspoon sea salt, plus more to taste
Black pepper to taste
1 1/2 cups cooked chickpeas (1/2 heaping cup dry)
1 cup cooked quinoa (1/3 cup dry)
2/3cup water
2 tablespoons dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon paprika

Method

1. To prepare chickpeas, soak beans overnight. In the morning, rinse them and discard soak water. Place beans in a pot with enough water to submerge them by several inches. Heat to a boil, reduce to a simmer, and cook for 45 min to an hour, or until beans are tender. Drain and store in the fridge for up to three days.

2. To prepare quinoa, rinse quinoa in a sieve. Add to a small pot and add 2/3 cups water and a pinch of salt. Bring to a boil and reduce to a simmer. Cook, with a lid slightly ajar on the pot, until the water is absorbed and you can see the thin “ribs” of the quinoa becoming detached from the grain. Fluff, cover, and let sit for a few moments. Store in the fridge for up to three or four days.

3. Heat 1 tbsp olive oil in a medium sauce pan. Saute onion and garlic until tender. Add zucchini, and continue to saute until zucchini is cooked through and onion is translucent. Season to taste with salt and pepper. Set aside.

4. Grind pumpkin seeds, sea salt, and pepper in a food processor till they’re broken into a fine meal.

5. Add quinoa, chickpeas, the dijon mustard, lemon, dill, paprika, and oregano to the mixture. Pulse to combine a few times. Then, run the motor to continue mixing the mixture. You may need to stop it a few times so that you can scrape the sides of the processor and start the motor again. You want the beans to be broken down and for the mixture to hold together well, but you don’t want to process so extensively that the mix has no more texture. If you need to add a little water to the mixture, that’s totally OK.

6. Transfer the mixture to a mixing bowl and add the zucchini, onion, and garlic. Mix with hands (as if you were making meatloaf). When everything is incorporated, season once more with salt and pepper, to taste.

7. Shape mixture into six patties with hands. Heat remaining 1 tbsp olive oil in a sautee pan on medium heat. Cook burgers for five minutes on each side, or until golden brown. Alternately, you can bake them at an oven set to 375 degrees for twenty-five minutes, flipping once halfway through. Serve.

Ingredients

¾ a head of cauliflower riced
2 eggs
salt and pepper to taste

Method

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)