Vegetable Paella

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped fine
  • 1 ½ teaspoons fine sea salt, divided
  • 6 garlic cloves, pressed or minced
  • 2 teaspoons smoked paprika
  • 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
  • 2 cups short-grain brown rice*
  • 1 can (15 ounces) chickpeas, rinsed and drained, or
  • 1 ½ cups cooked chickpeas
  • 3 cups vegetable broth
  • ⅓ cup dry white wine** or vegetable broth
  • ½ teaspoon saffron threads, crumbled (optional)
  • 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
  • 2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips
  • ½ cup Kalamata olives, pitted and halved
  • Freshly ground black pepper
  • ¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
  • 2 tablespoons lemon juice, plus additional lemon wedges for garnish
  • ½ cup frozen peas

Hedgehog Cake

Ingredients

For the Cake
  • 100g Plain Chocolate (70% cocoa)
  • 100g Butter (Unsalted)
  • 250ml Milk (Whole)
  • 1 tbsp White Wine Vinegar
  • 15g Cocoa Powder (Sifted )
  • 300g Self-Raising White Flour
  • 1 tsp Bicarbonate of Soda
  • 225g Caster Sugar (we like Silver Spoon)
  • 2 Egg(s) (Free Range)
For the Buttercream
  • 100g Butter (Unsalted)
  • 2 tsp Water (Boiling)
  • 400g Icing Sugar (we like Silver Spoon)
  • 50g Cocoa Powder
  • 4tbsp Raspberry Jam
For the Decoration
  • 100g Chocolate Sprinkles
  • 750g Brown/Chocolate Sugar Paste Icing
  • 15 Ice Cream Cornets
  • 100g Brown/Chocolate Sugar Paste Icing (light brown)
  • 250g Green Sugar Paste Icing
  • 50g Black Sugar Paste Icing
  • 50g White Sugar Paste Icing

Pork and Fennel Ragout

Ingredients

  • 1 teaspoon fennel seeds
  • Kosher salt and freshly ground pepper
  • Zest and juice of 1 lemon
  • 3 1-inch-thick boneless pork loin chops (1 pound total),trimmed and sliced into 1/4-inch-wide strips
  • 3 tablespoons all-purpose flour
  • 5 tablespoons chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 cup sliced shallots
  • 1 small fennel bulb, trimmed and chopped
  • 2 tablespoons tomato paste
  • 10 ounces cremini mushrooms, sliced
  • 1 1/2 cups red or white wine

Classic spaghetti Bolognese

Ingredients

  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 50g pancetta cubes
  • 400g lean beef mince
  • 150g chicken livers, chopped, fat and sinew removed
  • 1 large bay leaves
  • 4 tbsp tomato purée
  • 150ml white wine
  • 500ml fresh chicken stock
  • 300ml passata
  • 500g pack spaghetti
  • 50ml full-fat milk
  • Parmesan, grated, to serve

Pumpkin Alfredo Pasta

Ingredients

  • Kosher salt
  • 1 lb. pasta
  • extra-virgin olive oil
  • 1/4 c. sage leaves
  • Flaky sea salt
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 15-oz. can pumpkin purée
  • 1/4 c. dry white wine
  • Freshly ground black pepper
  • 2 tbsp. unsalted butter, cut into slices and chilled
  • 1/2 c. freshly grated Parmesan
  • 1 c. sour cream

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
  2. Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
  3. In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
  4. Garnish with fried sage leaves and serve.