New Classics: Inspiring and delicious recipes to transform your home cooking. Marcus Wareing

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СКАЧАТЬ until very fragrant.

      Add the fish sauce and palm sugar and cook for 3 minutes. Add the coconut milk and vegetable stock and simmer gently for 20 minutes. Strain the sauce through a fine sieve into a clean saucepan, discarding the remnants in the sieve.

      Bring the curry sauce to a simmer and season to taste with salt (if needed). Add the sweet potato and cook for 10 minutes, then add the mushrooms and cook for a further 10 minutes.

      Cook the broccoli in a separate pan of boiling water for 6 minutes, until tender.

      Add the broccoli, peas and water chestnuts to the curry, heat through and serve with fluffy rice.

AUBERGINE, FREEKEH AND CASHEW TAGINE

      Freekeh is a roasted green wheat that that brings out nuttiness and earthiness in this tagine. It is similar in texture to bulgur wheat but is a little softer. It is readily available in most supermarkets. This is a great midweek meal as it is quick to prepare, but also very satisfying.

      Serves: 4

      Preparation time: 30 minutes

      Cooking time: 1 hour 30 minutes

      100g cashew nuts

      200g freekeh

      6 tbsp vegetable oil

      2 large onions, finely chopped

      3 garlic cloves, crushed

      2cm piece of fresh ginger, peeled and grated

      2 tbsp tomato purée

      400ml tomato passata or 1 × 400g tin chopped tomatoes

      250ml Vegetable Stock

      1 tbsp sherry vinegar

      1 tsp black treacle

      50g dried currants

      2 tsp saffron stands, soaked in 1 tbsp warm water for 10 minutes

      2 aubergines, cut into 2cm dice

      1 bunch of coriander, leaves chopped

      sea salt and freshly ground black pepper

      FOR THE SPICE MIX

      2 tbsp cumin seeds

      1 tbsp fennel seeds

      1 tbsp yellow mustard seeds

      1 tsp coriander seeds

      1 tsp ground turmeric

      1 tsp ground cinnamon

      1 tsp sweet smoked paprika

      2 tbsp plain flour

      ½ tsp table salt

      Preheat the oven to 200°C/180°C fan/gas 6.

      Put the cashew nuts on a roasting tray and bake for 6–10 minutes until golden. Remove, leave to cool, then chop roughly. Reduce the oven temperature to 160°C/140°C fan/gas 3.

      Cook the freekeh for half of the time on the packet instructions, then drain.

      Heat 2 tablespoons of the vegetable oil in a large casserole dish over medium heat. Add the onions, season with sea salt and pepper and sauté for about 10 minutes until they are soft but not coloured. Add the garlic and ginger for the last 3–4 minutes. Add the tomato purée, the passata or chopped tomatoes, stock, vinegar, treacle, currants and saffron to the casserole and remove from the heat.

      Heat a dry large frying pan over high heat and, when hot, add the spices from the spice mix ingredients and stir them for 3–4 minutes until fragrant. Transfer the spices to a mortar and crush with the pestle. Mix with the flour and table salt in a bowl.

      Add 2 tablespoons of vegetable oil to the frying pan and place back on the heat. Season the diced aubergine generously with the spiced flour and fry it in the oil, in batches, until golden, adding more oil with each batch as necessary.

      Add half of the chopped coriander to the casserole and mix well. Add the part-cooked freekeh and the spiced aubergine. Sprinkle with three-quarters of the cashew nuts.

      Bring to the boil, cover with a lid and transfer to the oven for around 1 hour until the freekeh is tender and the sauce thickened. Serve sprinkled with the remaining coriander and cashew nuts.

CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO

      A well-made risotto is something that takes time and cannot be rushed, but the end result is well worth it. Ensure you use a decent stock – it will really enhance the flavour and texture of the finished dish. This is the perfect opportunity to make your own stock, which will add a whole other dimension to your risotto. Always use carnaroli or Vialone Nano rice: the short, plump grains cook slowly with the centre remaining al dente.

      Serves: 4–6

      Preparation time: 15 minutes

      Cooking time: around 40 minutes

      60g blanched hazelnuts

      3 tbsp vegetable oil

      50g butter

      1 celeriac (around 500g), peeled and cut into 1cm dice

      100ml milk

      approx. 1.3 litres Chicken or Vegetable Stock

      ½ bunch of thyme, with 1 tbsp picked leaves, the remainder tied together with string

      2 shallots, finely chopped

      1 garlic clove, finely grated

      500g carnaroli or Vialone Nano risotto rice

      125ml dry white wine

      75g grated Parmesan cheese

      sea salt and freshly ground black pepper

      extra virgin olive oil, or hazelnut oil, to serve

      Preheat the oven to 180°C/160°C fan/gas 4.

      Place the hazelnuts on a baking tray and drizzle with 1 tablespoon of the vegetable oil. Season well with sea salt and pepper and bake for 6–8 minutes until golden. Remove from the oven and allow to cool, then finely chop and set aside.

      Melt the butter in a large saucepan over medium-high heat. When hot, add the celeriac and season with sea salt. Cook СКАЧАТЬ