bay leaves
1 tsp black peppercorns
2 celery sticks, leaves included, roughly chopped
2 carrots, unpeeled, chopped
1 onion, unpeeled, halved
3 sprigs thyme
2L/3pt cold water
All stock recipes make approximately 1.5L/2¾pt
Put all the ingredients in a large stockpot, adding extra water if necessary to ensure the chicken is covered by about 2.5cm/1in water. Bring to a gentle simmer and continue to simmer for about 1½–2 hours, skimming off any scum with a large spoon, as the stock simmers. Leave to cool slightly before straining through a fine sieve.
Meat stock
1kg/2lb 4oz meat bones, preferably veal or beef
1 onion, unpeeled, halved
3 bay leaves
1 tsp black peppercorns
2 celery sticks, leaves included, roughly chopped
1 carrot, unpeeled, chopped
2 tomatoes, chopped
2 sprigs rosemary
2L/3½pt cold water
Roast the bones in a dry roasting tin at 200°C/400°F/Gas mark 6 for about 40 minutes. Transfer to a large stockpot and add the remaining ingredients. Place the roasting tin, with a little hot water added, on the hob and heat, stirring until boiling. Boil for 2–3 minutes, scraping any of the sticky residue from the base and sides of the tin. Add this to the stockpot. Cover all the ingredients in the stockpot with water, adding extra if necessary to ensure that everything is covered by about 2.5cm/1in. Bring to a gentle simmer and simmer for about 1½–2 hours. Leave to cool slightly before straining through a fine sieve.
Vegetable stock
2 celery sticks, leaves included, chopped
2 leeks, roughly chopped
1 onion, unpeeled, halved
2 carrots, unpeeled, chopped
1 head garlic, cut in half horizontally
5 sprigs parsley
3 bay leaves
5 sprigs thyme or 1 bouquet garni
1 tsp black peppercorns
2L/3½pt cold water
Put all the ingredients in a large stockpot and cover with water, adding extra if necessary to ensure everything is covered by about 2.5cm/1in. Bring to a gentle simmer, removing any scum with a large spoon, and simmer for about 1 hour. Leave to cool slightly before straining through a fine sieve.
Tamarind purée
300g/11oz block compressed tamarind
about 700ml/24fl oz water
To use the tamarind block, soak it overnight in twice its volume of hot water. The next day pulp it well with the back of a spoon, then strain through a metal sieve, discarding the husks. The brown liquid should be quite thick, and there will be plenty of it. Freeze any spare. Alternatively for a small portion cut off about an eighth of the block – a piece about 4 cm/1½ in. Soak this in about 3½ fl oz/100 ml water for half an hour or more. Pulp and strain as above. More labour-intensive but better results can be achieved by boiling the block in plenty of water and then sieving it whilst hot. Remove the pulp and then boil again in fresh water and sieve as before. Repeat this process twice more.
Lemon or vinegar, which can be used as substitutes, will give completely different flavours.
Rocket pesto
60–80g/2¼–3oz rocket leaves
1 clove garlic, crushed
50g/2oz finely grated Parmesan cheese
50g/2oz pine nuts
150–200ml/7fl oz extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Makes 250ml/8fl oz
Put the rocket, garlic, Parmesan and pine nuts in a food processor with about a quarter of the olive oil. Whizz to a coarse purée. With the motor still running, drizzle in the remaining olive oil until the desired consistency is reached. Season – Parmesan varies in saltiness so it is important to taste the pesto before seasoning. Transfer to an airtight container and cover with a thin layer of oil. Seal and refrigerate for up to 2 weeks.
Walnut pesto
2 cloves garlic, peeled and roughly chopped
50g/2oz grated Parmesan cheese
100g/3½oz fresh shelled walnuts
125–150ml/4–5fl oz extra virgin olive oil
1 handful basil leaves, torn
Salt and freshly ground black pepper to taste
Makes 250ml/8fl oz
Put the garlic, Parmesan, walnuts and a good splash of olive oil in a food processor and whizz to a paste. With the motor still running, drizzle in the remaining olive oil until the desired consistency is reached. Tear up the basil into the food processor and blitz once or twice to combine but do not whizz to completely purée the basil. Add salt and pepper. Transfer to a jar or airtight container and cover with a thin layer of olive oil. Seal and refrigerate for up to 2 weeks.
Coriander pesto
2 cloves garlic, peeled and roughly chopped
3 Tbsp grated Parmesan cheese
25g/1oz fresh shelled walnuts
1 red chilli, halved, with stem and seeds removed
75ml/2½fl oz extra virgin olive oil
40g/1½oz coriander 10g/½oz mint
10g/¼oz chives
Grated rind of 1 lime
Juice of ½ lime
Salt and freshly ground black pepper to taste
Makes 250ml/8fl oz
Put the garlic, Parmesan, walnuts, chilli and 1 Tbsp of the olive oil in a food processor and whizz to a paste. With the motor still running, drizzle in the remaining olive oil until the desired consistency is reached. Add the herbs, lime rind and juice to the food processor and blitz to combine but do not whizz to completely purée the herbs. Add salt and pepper to taste. Transfer to a jar or airtight container and cover with a thin layer of oil. Seal and refrigerate for up to 2 weeks.
Croûtons
1 Tbsp olive oil
2 cloves garlic, crushed
1 baguette, cut into 1cm/½in diagonal slices
Makes about 24–36
Preheat the oven to 180°C/375°F/Gas mark 4. Combine the oil and garlic in a bowl and brush the mixture, using a pastry brush, over both sides of the bread slices. Place on a baking tray and bake for about 15–20 minutes or until crispy and golden.
These will keep in an airtight container for up to 3 weeks.
Tomato, black olive, garlic and basil salsa
4 beef tomatoes, finely chopped
125g/4oz stoned black olives in brine, drained and finely