Moroccan Aubergine Bake

So, despite the relative lack of the white stuff in the Pyrenées, it's definitely ski season here. But what, may you ask, has hurling yourself at break-neck speed down a mountain got to do with a Moroccan bake? Well, it's a hearty meal that you can make in advance then reheat after a day out, plus it has a hint of the warm Mediterranean which is decidedly uplifting at this time of year.

Making it yesterday, I thought it could also easily be adapted to a vegetarian recipe by using either soya meat replacement, or adding plenty of vegetables instead of the mince.

Moroccan Aubergine Bake

Olive oil
1 onion, 1 carrot, 1 celery stick, all finely chopped
500g lean minced beef
small glass milk
2 x 400g tins chopped tomatoes
large glass white wine
2 tbsp tomato purée
2 tsp each ground cinnamon, cumin, coriander
2 rounded tbsp raisins

For the topping:
3 large aubergines
olive oil for griddling
handful chopped coriander
2 large tomatoes, sliced
2 rounded tsps pine nuts

1) heat oil in large pan and fry the carrot, onion and celery for 5 mins until vegetables are softened and lightly coloured. Tip in the beef and breaking it up with a wooden spoon, fry over a fairly high heat for about 10 mins, until browned. Reduce heat and pour in milk, stir well and simmer until the milk has almost evaporated.

2) stir in the tomatoes, wine and purée, season, then bring to the boil and cook gently, stirring occasionally for 1 hour.

3) Heat oven to 200C/180 fan/gas 6. Cut the aubergines lengthways into slices about 1cm thick. Brush with oil then griddle or fry until golden and softened. Meanwhile, stir the dry spices and raisins into the meat sauce and simmer, uncovered, for 15 mins until the sauce is thickened. Stir in most of the coriander.

4) Layer the aubergines and meat sauce into a large baking dish, starting with a meat sauce layer, and ending with an aubergine layer.

5) Arrange the tomatoes on the top and sprinkle with pine nuts. Bake for 15-20 mins until the pine nuts are browned and the tomatoes softened. Top with a little more coriander if you like.

Delicious served with rice.

Adapted from a BBC Good Food Make Ahead recipe

BAUBLES AND BEANS (meatball ragu)

Serves 4

250g (9 ozs) minced pork
250g (9 ozs) minced beef
Olive oil
2 garlic cloves
1 medium onion finely chopped
2 x 400 g tins chopped tomatoes
1 x 400g tin cannellini beans (drained and rinsed)
Large handful of spinach chopped

Mix all the mince in a bowl and stir in 3-4 tablespoons cold water. roll the mixture into about 16 meatballs. Heat a glug of oil in a deep frying pan over a medium heat. Fry the meatballs till browned on all sides, in batches if need be. Add the garlic, onion and tomatoes to the pan and leave to bubble for 10 minutes. Add the beans and cook for another 10 minutes or until the sauce is shiny and thick. Just before serviing, stir in the spinach until it wilts. Delicious with mash and extra greens,

GOBBLE-OINK PIE

(For those who do not understand gobble-oink pie - Turkey and Ham)
Serves 6 (courtesy of Jamie Oliver)

1 small swede (peeled and roughly chopped)
2 sweet potatoes (peeled and roughly chopped)
knob of butter
olive oil
2 carrots (finely chopped)
1 celery stick (finely chopped)
1 medium onion (finely chopped)
2 garlic cloves (peeled and crushed)
500g (1lb 2oz) turkey mince or leftover shredded turkey
100g (3 and a half ozs) ham, shredded
500 ml (18fl oz) organic chicken or vegetable stock
Sage leaves (finely chopped)

Preheat the oven to 180c/Gas 4. Boil the swede and sweet potatoes in a pan of water for 20 minutes or until soft. Drain and leave to steam dry, then mash with butter and set aside.

Meanwhile, heat a glug of oil in a large pan over a medium heat. Cook the carrots, celery, onion and garlic, stirring occasionally, until softened.

Add the turkey and cook for another 10 minutes (Skip this stage if using cooked turkey). Throw in the ham, stock and sage and leave it all to bubble for another 10 minutes. Spoon into little oven-proof dishes and top with the mash.

Bake for 20-25 minutes until hot through and golden.

Pork and Apple Braise

Serves 4

500g/1lb 2oz pork tenderloin

1tbsp plain flour, seasoned

2 tbsp olive oil

1 onion, chopped

1 apple, cored and cut into thin wedges, skin on

300ml/ 1/2 pint chicken or vegetable stock

2 bay leaves

1 tbsp wholegrain mustard

2 tbsp chopped parsley

1. Cut the pork crossways into 2cm/ 3/4 in slices and coat in the seasoned flour. Heat 1 tablespoon of the oil in a large frying pan and fry the pork in small batches, then remove and set aside.

2. Fry the onion in the remaining oil until soft and golden brown. Add the apple and fry until it has slightly caramelised. Slowly stir in the stock, scraping up any bits from the bottom of the pan.

3. Return the pork to the pan and add the bay leaves and mustard. Bring to a simmer and cook for 15-20 minutes, adding a little more water or stock if necessary. Stir in the parsley and season to taste before serving.

Tip: serve with mashed or baked potatoes and green veg.

Posted by Mark Purvis

Sarah's smoked Salmon Frittata

Serves 4

500g/1lb 2 oz new potatoes, thickly sliced

200g pack smoked salmon

8 large eggs

2 tbsp chopped fresh dill

100g/4oz frozen peas

3 tbsp olive oil

1. Cook the potatoes in salted boiling water until just tender, about 10 minutes. Drain and leave to cool slightly. Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until foamy, then stir in the smoked salmon, dill and peas, and season. Finally stir in the potatoes.

2. Heat three tablespoons of olive oil in a large non-stick frying pan and carefully pour in the egg mixture. Cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.

3. Put a plate over the pan and invert the frittata on to it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and cool for 5 minutes before cutting into wedges.

Posted by Mark Purvis

Broccoli Lemon Chicken

Serves 2 (but easy to make for more people)

1 tbsp vegetable oil

2 boneless, skinless chicken breasts, chopped into bitesize pieces (or use goujons)

2 garlic cloves, sliced

200 grams of broccoli, florets halved if on the large side

200ml/7 fl oz chicken stock

1 heaped tsp cornflour

1 tbsp clear honey

zest and juice of 1 lemon

large handful of roasted cashews

basmati rice, or noodles, to serve

1. Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until lightly golden. Add the garlic and broccoli. Stir fry for a minute or so, then cover and cook for 2 minutes more until almost tender.

2. Mix the stock, cornflour and honey well, then pour into the pan and stir until thickened.

3. Add the lemon zest and juice, and the cashew nuts. Stir, then serve straight away with the basmati rice or noodles.

Tip: go gently on the adding the lemon juice in step 3, as I’ve found that you only really need juice from 1/2 a lemon, for a 2 people serving, to create the slightly tangy, yummy taste.

This has been adapted from a BBC Good Food recipe.

Posted by Mark Purvis

Wintry beef stew

This has been adapted from the Jamie's Dinners book. Perfect for this time of year and we basically throw in any veggies which we can find. It also has the advantage that once it's in the oven you can pretty much leave it.

Best served with fresh, crusty bread.

Serves 4-5

1 onion, peeled and chopped
Handful fresh (or dry) sage leaves
800g stewing steak cut into 2 inch pieces
seasoned flour to dust
2 parsnips, peeled and quarted
4 carrots, peeled and halved
1/2 butternut, halved deseeded and diced (this is the only veg we consider almost essential to the recipe)
optional: handful of Jerusalem artichokes, peeled and halved
2tbsps tomato purée
1/2 bottle red wine
285ml beef or veg stock
zest of 1 lemon
a handful of fresh rosemary leaves

Preheat oven to 160C/gas 2. Put a little oil and a knob of butter into a big pot or casserole. Add the onion and sage and fry for 3-4 mins. Toss the meat in a little seasoned flour, then add to the pan with all the veggies, tomato purée, wine and stock, and gently stir together. Season generously with freshly ground pepper and just a little salt. Bring to the boil, place lid on top, then cook in the preheated oven until the meat is tender (this can take 3 to 4 hours, so you will need to check at the end of the cooking time). If you need to hold it once it's cooked you can just turn the oven right down until you're ready.

When you're ready to serve, sprinkle the top with lemon zest and chopped rosemary.

Chicken parmigiana

The combination of sweet tomato sauce and cheesy/breadcrumb topping makes this a bit of a winner for children.

Serves 4

2 large skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumbs
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
1/2 x 690 jar passata (this isn't available in France, so I use tins of chopped tomatoes)
1 tsp caster sugar
1 tsp dried oregano
1/2 125g ball light mozzarella, torn


Place the chicken between cling film sheets and bash out with a rolling pin until they are the thickness of a one pound coin. Dip in the egg, then the breadcrumbs, mixed with half the parmesan. Set aside on a plate in the fridge while you make the sauce.

Heat the oil and garlic in a pan for 1 min, then tip in the passata/tomatoes, sugar and oregano. Season and simmer for 5-10 mins.

Heat grill to high and cook the chicken for 5 mins on each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozarella and remaining parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

Serve with vegetables or salad and some pasta or potatoes.

Katherine's Risotto

(Serves 2-3)

Ingredients
2 streaky rashers
1 large chicken fillet
1 medium onion
1 clove garlic
1 green pepper
1 red pepper
3 tablespoons olive oil
200g long grain or Arborio rice
500 ml stock
100g mushrooms
1 level teaspoons salt

Equipment
Chopping Knife
Board
Large saucepan with lid
Garlic crusher
Wooden spoon
Measuring jug
Kitchen paper
Scissors
Grater
Pot stand

Method
Gather equipment collect/weigh ingredients, set table
1. Peel, slice and dice onion finely. Peel and crush garlic.
2. Cut pepper, deseed, wash, dry and dice finely. Put a little
aside for garnish. Wash and slice mushrooms.
3. Wash, dry and dice chicken fillet in to 2cm pieces.
4. Derind the rasher and snip into small pieces. Make stock.
5. Heat oil in saucepan and fry rasher until beginning to brown.
6. Add onions, soften for 1 minutes. Add chicken, fry for 3
minutes
7. Add pepper, mushrooms, garlic, rice and stir over the heat
until the rice is covered in oil. Add stock and bring to the boil,
stirring all the time.
8. Reduce heat, cover tightly and simmer gently for 25 minutes
until rice is soft and the stock has been absorbed. Stir the

bottom of the pot often to prevent sticking. Add hot water if
necessary, 50ml at a time

Posted by Katherine

Fish Fingers with oat and rye crust

Here'a a healthy way to eat an old favourite - serve up these fish fingers with mashed potato and lots of salad or steamed green vegetables, rather than the usual chips

Serves 4 children

350g haddock, or any firm white fish fillet, skinned
25g oat flakes
25g rye breadcrumbs
Salt and freshly ground pepper
1 medium egg
generous splash of olive oil
Splash of pumpkin seed oil (available from health food shops)

Preheat the oven to 160C/325F/gas 3

Cut the fish into strips a similar size to the well-known originals. Mix the oat fish cakes
and breadcrumbs in a bowl, then season lightly. Beat the egg in a wide bowl. Dip the fish fingers in the egg and roll in the oats and crumbs until completely coated. Heat the oils in a pan and gently fry the fish fingers on each side until the coating turns golden.

Transfer to a baking tray and place in the oven for 10 mins or so, until the fish is cooked through. Serve immediately.

Delia's lentil moussaka

It's hard to find soya meat replacements in France, as well as certain pulses, so many vegetarian recipes are difficult to replicate here. However, this ticks the boxes of being hearty, a meal suitable for most children from 5-6 onwards, and pleasing to meat eaters as well as vegetarians.

Serves 4-6

2 aubergines, total weight around 450g, sliced and diced into 1cm pieces
10 fl oz/275 ml vegetable stock
50g Puy lentils
50g green lentils
4 tbsp olive oil
2 medium onions, finely chopped
1 large red pepper deseeded and finely diced
2 cloves garlic peeled and crushed
1 x 400g tin chopped tomatoes, drained
7 fl oz/200 ml red wine
2 tbsps tomato purée
1 tsp ground cinnamon
2 tbsp chopped parsley

Topping:

1 x 250g tub ricotta
10 fl oz/275 ml whole milk
25g plain flour
25g butter
good pinch grated nutmeg
1 large egg
25g parmesan

Preheat oven to 180C/gas 4

Put the stock and Puy lentils into a saucepan, cover and simmer for 15 mins before adding the green lentils. Cover and cook for another 15 mins but which time the fluid should have been absorbed and the lentils soft. Keep an eye on them while they're cooking though, and add extra hot water if required.

While they're cooking fry the onions in 2 tbsps oil for about 5 mins, then add the pepper and cook for a further 4 mins. Add the garlic, cook for 1 min then transfer all onto a plate.

Fry the diced aubergines in oil until evenly cooked. When they're starting to brown, add the tomatoes, onion and pepper mixture to the pan.

In a bowl mix the wine, tomato purée and cinnamon together, then pour over the vegetables. Add the lentils and chopped parsley, season well and let everything simmer gently while you make the topping.

Place the milk, flour, butter and nutmeg in a saucepan and using a balloon whisk, whisk until it comes to simmering point and becomes a smooth, glossy sauce. Season well, remove from heat and allow to cook a little before whisking in the ricotta followed by the beaten egg.

Finally, transfer the vegetable and lentil mix to an earthenware dish, and spoon the sauce over the top, taking it right to the edges. Sprinkle with parmesan and cook for 1 hour. Allow to rest for 15 mins before serving.

Crisp crumb fish cakes

These are a bit messy to make, but have the advantage that they freeze well so can be made in bulk in advance. To cook from frozen just place on a lightly oiled tray, then drizzle a little more oil over the fishcakes. Cook on the middle shelf under a medium grill for 12-15 mins until golden, flip over then cook other side for a further 5 mins.

These are very child friendly, but can be livened up for an adult palate too (more details to come). Thai chili dipping sauce goes particularly well with them.

Makes 8.

700g floury potatoes, cut into chunks
600 ml milk
800g boneless white fish (a blend with salmon also works well)
1 tbsp wholegrain mustard
5 tbsp mayonnaise or tartare sauce
6 spring onions finely sliced
zest 1 lemon
handful roughly chopped parsley

For coating:

100g plain flour
1-2 beaten eggs
175g fresh breadcrumbs
2 tbsp sunflower oil for frying

Boil potatoes for 15-20 mins until soft.

Meanwhile place milk in frying pan and season. Bring to the boil and add the fish, skin-side down. Gently cook for 5-10 mins until fish is translucent and flaking.

Remove fish from milk and discard skin. Wipe out pan. Break fish into small flakes and drain on kitchen paper (it's important to do this thoroughly or you'll get soggy cakes).

When the potatoes are done, drain and return to the pan then briefly heat them on the hob to dry them out. Mash well and stir in the mustard, tartare sauce or mayo, spring onions, lemon zest, parsley and flaked fish and season well.

Using floured hands divide the mixture into 8, then shape each into a patty. Put the flour, beaten egg and breadcrumbs onto 3 large plates. Dip each fish cake in turn into the flour, egg and then breadcrumbs, shaking off any excess as you go. Sit the fishcakes on greaseproof paper while you prepare the rest. Heat the oil in the frying pan, then fry the fish caks in batches for about 3 mins on each side, until golden and crisp.

Fish pie

This is one of those recipes which most kids will actually eat. It originally came from The Return of the Naked Chef, where it featured steamed spinach and hard-boiled eggs. Since most children seem deeply suspicious of anything green, and Toby doesn't like egg, we omit them, but you can add them if you like.

I've also tried experimenting with adding lots of prawns (a big hit with children), salmon, and even bags of mixed shellfish like mussels and scallops, all of which have worked really well. The addition of the mustard and lemon means this isn't as bland as some fish pies can be.

Serves 6

5 large potatoes, peeled and diced
1 onion finely chopped
1 carrot halved and finely chopped
approx 285 ml double cream
2 good handfuls grated cheddar
juice 1 lemon
1 heaped tsp English mustard
1 large handful of parsley, finely chopped
455g haddock or cod fillet, skinned, boned and cut into pieces (see note above)
nutmeg

Preheat oven to 230C/gas 8. Boil the potatoes until they're soft enough to mash.

Fry the onion and carrot in a little olive oil for about 5 mins then add the double cream and bring just to the boil. Remove from heat and add cheese, lemon juice, mustard and parsley.

Put the fish into an earthenware dish and pour the sauce over the top. Mash the potatoes with a little olive oil, seasoning and nutmeg and spread on top of the fish.

Cook for 25-30 mins until golden. Nice served with green veggies.

Chicken Quiche

Serves: 6

Ingredients
1 (23cm) unbaked pastry case
1 tablespoon olive oil
4 tablespoons chopped onion
4 tablespoons chopped green pepper
1 tablespoon flour
140g chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
50g grated Cheddar cheese
30g grated Gruyere cheese
2 eggs, slightly beaten
180ml milk
180ml soured cream

1.  Preheat oven to 200 C / Gas 6.

2.  In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pastry case and top with Cheddar and Gruyere cheese.

3.  Combine eggs, milk and soured cream, mix until smooth. Pour over chicken mixture.

4.   Bake in preheated oven for 20 minutes. Reduce temperature to 180 C / Gas 4 and bake 30 to 35 minutes until inserted knife comes out clean.

Chicken, leek and sausage pie

Serves 4

2 knobs of butter
1kg boned and skinned chicken legs cut into pieces
2 medium leeks sliced into 1cm pieces
2 carrots, peeled and chopped
3 sticks of celery, finely sliced
a handful of fresh thyme leaves
2 tbsp flour
1 wineglass white wine
285 ml milk
255g good pork sausages
1 x 500g pack puff pastry
1 egg

Preheat oven to 220C/gas 7.  Take a large casserole pot and add a lug of olive oil and the butter.

Add the chicken, leeks, celery, carrots and thyme and cook slowly on the hob for 15 mins.  Turn the heat right up, add the flour and keep stirring for a couple of minutes before adding the wine, a wineglass of water and the milk.  Season well then cover with a tight-fitting lid and simmer very slowly for 30-40 mins, occasionally stirring, until the chicken is tender.  The sauce should be loose but quite thick.

Pour the mix into a pie dish.  Squeeze the sausage meat out of their skins, roll into little balls and brown them in a little oil before sprinkling them on the stew.  Roll out the pastry, egg wash the rim of the dish and drape the pastry over, trimming as necessary.  Egg wash the top of the pie and use a knife to lightly criss-cross the top.  Cook in the centre of the oven for 30 - 40 mins, until golden on top.

Delicious with mash, sweetcorn or green veg!

From Jamie's Dinners