Week of August 17

Ingredients

• ·4 sourdough bread, thick slices
• ·12 tbsp ricotta, whole milk
• ·1 cup blackberries
• ·1 1/2 tbsp honey
• ·1 lemons, zest only
• ·1/2 tbsp olive oil
• ·salt, to taste

Method

1. 1Beat the ricotta with the olive oil, lemon zest and a small pinch of salt until it turns glossy and holds a soft peak on the spoon, about a minute.
2. 2Toast the sourdough hard on both sides, until it is properly crisp rather than merely warm, so it stands up to the wet topping.
3. 3Spread the whipped ricotta thickly over the hot toast, right out to the crusts.
4. 4Scatter the blackberries over, pressing a few of them lightly so they bleed into the ricotta.
5. 5Drizzle the honey over the top and eat straight away, while the bread is still crisp underneath.

Ingredients

• ·10 tbsp green lentils, rinsed
• ·1 onion, diced
• ·2 carrots, diced
• ·2 celery sticks, diced
• ·2 garlic cloves, minced
• ·8 tbsp canned tomatoes, chopped
• ·3 cup vegetable stock
• ·1 1/2 tbsp olive oil
• ·2 tbsp heavy cream
• ·1 lemons, juiced
• ·1 bay leaves
• ·1/2 tsp ground cumin
• ·1/2 tsp dried thyme
• ·1 1/2 tbsp parsley, fresh, chopped
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Warm the olive oil in a heavy pot over a medium heat and cook the onion, carrot and celery with a good pinch of salt until the onion is translucent and the carrot has softened at the edges, about ten minutes.
2. 2Stir in the garlic, cumin and thyme and cook for a minute more, until the spices smell toasted rather than raw.
3. 3Add the tomatoes and let them bubble down for a couple of minutes, scraping anything caught on the base of the pot.
4. 4Tip in the lentils, the stock and the bay leaves, bring to a boil, then lower to a bare simmer.
5. 5Cook uncovered until the lentils are tender but still hold their shape, roughly thirty minutes, topping up with water if it thickens past a spoonable soup.
6. 6Fish out the bay leaves, then blend about a quarter of the soup and stir it back in so the broth turns creamy without losing the texture.
7. 7Take the pot off the heat and stir in the cream, the lemon juice and most of the parsley. Season firmly, then serve with the rest of the parsley on top.

Ingredients

• ·1 sweet potatoes, peeled and cut into small cubes
• ·1 cup black beans, drained and rinsed
• ·4 flour tortillas
• ·1 1/4 cup red enchilada sauce
• ·12 tbsp cheddar, grated
• ·1 onion, diced
• ·2 garlic cloves, minced
• ·1 jalapeno, seeded and finely chopped
• ·4 tbsp sour cream
• ·1 tbsp olive oil
• ·1 tsp ground cumin
• ·1/2 tsp smoked paprika
• ·1 limes, cut into wedges
• ·1 1/2 tbsp coriander, fresh, chopped
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Heat the oven to 400°F. Toss the sweet potato cubes with the olive oil, cumin, smoked paprika and salt and spread them out on a baking sheet.
2. 2Roast until the cubes are tender and browned at the corners, around twenty-five minutes, turning them once halfway.
3. 3Meanwhile soften the onion and jalapeno in a dry non-stick pan over a medium heat, adding the garlic for the last minute.
4. 4Fold the roasted sweet potato, the black beans and about a third of the cheese into the onion mixture and crush some of the beans against the side of the pan so the filling holds together.
5. 5Spread a thin layer of the enchilada sauce over the base of a baking dish so the tortillas do not stick.
6. 6Fill each tortilla, roll it up and lay it seam side down in the dish, packing them snugly against each other.
7. 7Pour the rest of the sauce over the top, right to the ends, and scatter on the remaining cheese.
8. 8Bake until the sauce is bubbling at the edges and the cheese has browned in patches, about twenty minutes, then rest briefly before serving with sour cream, coriander and lime wedges.

Ingredients

• ·2 English muffins, split
• ·2 eggs, large
• ·8 tbsp cheddar, grated
• ·2 tsp butter
• ·1/2 tsp hot sauce
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Toast the split muffins until the cut faces are golden and dry.
2. 2Scatter the cheddar over the hot bottom halves so it starts melting from the residual heat while you cook the eggs.
3. 3Melt the butter in a non-stick pan over a medium heat until it foams but has not browned.
4. 4Crack in the eggs, season them, and fry until the whites are set right through to the edge of the yolk and the undersides are lacy and crisp, about three minutes.
5. 5Slide an egg onto each cheesed muffin base, add a few drops of hot sauce, and close the sandwich so the lid steams the cheese the rest of the way.

Ingredients

• ·8 tbsp farro
• ·1 broccoli, cut into small florets
• ·1 bell peppers, red, cut into strips
• ·1 red onion, cut into wedges
• ·12 tbsp chickpeas, drained and rinsed
• ·2 tbsp tahini
• ·2 tbsp olive oil
• ·1 lemons, juiced
• ·1 tsp Dijon mustard
• ·1 tsp maple syrup
• ·1 garlic cloves, minced
• ·1/2 tsp ground cumin
• ·1 1/2 tbsp parsley, fresh, chopped
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Heat the oven to 450°F and put a large baking sheet in to get hot.
2. 2Boil the farro in well-salted water until it is tender with a little chew left, which takes anywhere from fifteen to forty minutes depending on how much of the bran is still on it, then drain it well.
3. 3Toss the broccoli, peppers, onion and chickpeas with most of the olive oil, the cumin, salt and pepper.
4. 4Spread everything onto the hot sheet in a single layer and roast until the broccoli is charred at the tips and the chickpeas have gone crisp, about twenty minutes.
5. 5Whisk the tahini with the lemon juice, mustard, maple syrup, garlic and the last of the oil. It will seize; keep adding cold water a spoonful at a time until it pours smoothly.
6. 6Spread the drained farro across a serving platter and pile the hot roasted vegetables over it.
7. 7Pour the dressing over while the vegetables are still warm so it soaks in, then finish with the parsley.

Ingredients

• ·3/4 lb catfish fillets
• ·3 tbsp mayonnaise
• ·1 tbsp butter
• ·1 dill pickles, finely chopped
• ·1/2 tbsp capers, chopped
• ·1 tsp Dijon mustard
• ·1 spring onions, thinly sliced
• ·1 lemons, one juiced, one cut into wedges
• ·1 tsp smoked paprika
• ·1/4 tsp cayenne pepper
• ·1/2 tsp garlic powder
• ·1/2 tsp onion powder
• ·1/2 tsp dried thyme
• ·1/2 tsp dried oregano
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Stir the mayonnaise with the pickles, capers, mustard, spring onions and half the lemon juice, season it, and put the remoulade in the fridge to firm up.
2. 2Mix the paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt and pepper into a rub.
3. 3Pat the catfish completely dry and press the rub onto both sides of each fillet until they are evenly coated and no pale patches show.
4. 4Set a cast-iron pan over a high heat until it is smoking faintly, then add the butter and swirl it once.
5. 5Lay in the fillets and leave them alone until the crust is very dark and releases from the pan, about four minutes.
6. 6Turn once and cook until the fish flakes when pressed at the thickest point, around four minutes more.
7. 7Squeeze the rest of the lemon over the fish and serve with the cold remoulade and lemon wedges.

Ingredients

• ·2 flatbreads
• ·2 eggs, large
• ·12 tbsp grape tomatoes, halved
• ·4 tbsp feta, crumbled
• ·2 tsp olive oil
• ·1/2 tsp dried oregano
• ·1 garlic cloves, minced
• ·1 tbsp parsley, fresh, chopped
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Heat the oven to 425°F and lay the flatbreads out on baking sheets.
2. 2Toss the halved tomatoes with the olive oil, garlic, oregano, salt and pepper, then spread them over the flatbreads, leaving a clear well in the middle of each one.
3. 3Scatter the feta around the tomatoes, keeping the well free.
4. 4Bake until the tomatoes have slumped and the bread has begun to crisp at the rim, about eight minutes.
5. 5Pull the trays out and crack an egg into each well, seasoning the yolks lightly.
6. 6Return them to the oven and bake until the whites have set opaque but the yolks still move when you nudge the tray, five to six minutes.
7. 7Scatter the parsley over and cut each flatbread into wide strips for eating by hand.

Ingredients

• ·1/2 lb ground beef, 80% lean
• ·4 rye bread, slices
• ·3 oz Swiss cheese, thinly sliced
• ·1 onion, halved and thinly sliced
• ·2 1/2 tbsp butter
• ·1/2 tbsp ketchup
• ·1 tsp Dijon mustard
• ·1/2 tsp Worcestershire sauce
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Put the sliced onion in a wide pan with a knob of the butter, a splash of water and a pinch of salt, and cook covered over a medium heat until the water has gone and the onions are limp, about ten minutes.
2. 2Uncover and keep cooking, stirring as the base begins to colour, until the onions are a deep even brown, another fifteen minutes or so. This is the step people cut short.
3. 3Stir the ketchup, mustard and Worcestershire into the onions, cook for a minute more, then scrape them into a bowl.
4. 4Season the beef and press it into thin, wide patties, a little larger than the bread because they shrink.
5. 5Sear the patties in the hot pan over a high heat until well crusted, roughly a minute and a half per side, then set them aside.
6. 6Butter the outside face of each slice of rye. Build each sandwich butter side out, layering cheese, patty, onions and more cheese so the cheese seals against both slices.
7. 7Griddle the sandwiches over a medium heat, pressing gently, until the rye is deep golden and the cheese has run, about four minutes per side.

Ingredients

• ·3/8 lb ziti
• ·1 1/2 cup marinara sauce
• ·12 tbsp ricotta, whole milk
• ·12 tbsp mozzarella, grated
• ·4 tbsp Parmesan, grated
• ·3 oz baby spinach
• ·1 onion, finely diced
• ·2 garlic cloves, minced
• ·1 tbsp olive oil
• ·1/2 tsp dried oregano
• ·1/4 tsp red pepper flakes
• ·1 1/2 tbsp basil, fresh, torn
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Heat the oven to 425°F and bring a large pan of well-salted water to the boil.
2. 2Cook the ziti for a few minutes less than the packet says, so it is still firm in the middle and will not go soft in the oven, then drain it.
3. 3Meanwhile soften the onion in the olive oil over a medium heat until translucent, then add the garlic, oregano and pepper flakes and cook for a minute.
4. 4Add the spinach in handfuls, letting each lot wilt before the next goes in, then pour in the marinara and simmer for a few minutes.
5. 5Season the ricotta with salt, pepper and half the Parmesan.
6. 6Fold the drained pasta into the sauce, then layer it into a baking dish with spoonfuls of the ricotta dropped through so it stays in pockets rather than smearing everywhere.
7. 7Top with the mozzarella and the rest of the Parmesan and bake until the surface is blistered and the sauce bubbles up the sides, about twenty minutes.
8. 8Rest the dish for ten minutes before cutting, then scatter the basil over.

Ingredients

• ·1 1/2 cup cottage cheese
• ·1 cucumbers, diced
• ·1 cup grape tomatoes, halved
• ·1 bell peppers, diced
• ·2 tbsp pistachios, toasted and roughly chopped
• ·2 tbsp chives, fresh, snipped
• ·2 tsp olive oil
• ·1 lemons, juiced
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Stir half the chives, a good grind of pepper and a little salt through the cottage cheese, so the curd itself is seasoned rather than just the topping.
2. 2Toss the cucumber, tomato and pepper with the lemon juice and a pinch of salt.
3. 3Spoon the seasoned cottage cheese into bowls and layer the vegetables on top rather than mixing them in, which keeps them from weeping into the curd.
4. 4Drizzle the olive oil over and scatter on the pistachios and the rest of the chives.
5. 5Eat straight away, while the vegetables are still cold and crisp.

Ingredients

• ·3 eggs, large
• ·2 tbsp mayonnaise
• ·1 tsp Dijon mustard
• ·1 celery sticks, finely diced
• ·1 spring onions, thinly sliced
• ·1 tbsp parsley, fresh, chopped
• ·1 lemons, juiced
• ·4 sourdough bread, slices
• ·1 romaine lettuce, leaves separated
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Sit the eggs in a single layer in a pan, cover them with cold water by about an inch, and bring it to a rolling boil.
2. 2Take the pan straight off the heat, put the lid on, and leave the eggs to stand in the hot water for ten minutes. The residual heat is what stops the yolks going grey.
3. 3Lift the eggs into iced water and leave them until they are cold right through, which also makes them far easier to peel.
4. 4Peel and chop the eggs roughly, leaving some pieces bigger than others so the salad has texture.
5. 5Fold in the mayonnaise, mustard, celery, spring onions, parsley and lemon juice, then season firmly.
6. 6Pile the egg salad onto half the bread, top with lettuce and close the sandwiches, then cut them across.

Ingredients

• ·8 oz crab meat, picked over for shell
• ·3 tbsp mayonnaise
• ·1 eggs, large
• ·6 tbsp panko breadcrumbs
• ·1 tsp Dijon mustard
• ·1 tsp seafood seasoning
• ·1 1/2 tbsp butter
• ·2 corn on the cob, kernels cut from the cob
• ·1 bell peppers, red, finely diced
• ·1 red onion, finely diced
• ·1 limes, juiced
• ·1 1/2 tbsp coriander, fresh, chopped
• ·1 tbsp parsley, fresh, chopped
• ·1 lemons, cut into wedges
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Whisk the mayonnaise with the egg, mustard, seafood seasoning, parsley and a little pepper until smooth.
2. 2Tip the crab into the bowl and add the panko, then fold everything together with a spatula, turning it over rather than stirring so the lumps of crab survive.
3. 3Shape the mixture into thick patties and chill them for half an hour, which is what stops them falling apart in the pan.
4. 4Toss the corn kernels, pepper, red onion, lime juice and coriander together and season the salad well.
5. 5Melt the butter in a wide pan over a medium heat until it foams.
6. 6Fry the cakes without crowding the pan until the undersides are deep golden and a crust has formed, around four minutes.
7. 7Turn them once, carefully, and cook until the second side matches and the centres are hot through, about four minutes more.
8. 8Serve the cakes on the corn salad with lemon wedges.

Ingredients

• ·8 tbsp quinoa, rinsed well
• ·1 1/4 cup milk, whole
• ·2 apples, two grated, one diced
• ·1 tsp ground cinnamon
• ·2 tbsp maple syrup
• ·2 tbsp walnuts, toasted and chopped
• ·1/2 tbsp butter
• ·salt, to taste

Method

1. 1Rinse the quinoa under cold water until it runs clear, which takes the bitterness off the outside of the grain.
2. 2Melt the butter in a saucepan and stir the drained quinoa through it for a minute, until it smells nutty.
3. 3Pour in the milk with a pinch of salt, bring it just to a simmer, then turn the heat right down before it catches.
4. 4Cook covered, stirring now and then to stop the base sticking, until most of the milk has gone and the grains have uncurled their little tails, about fifteen minutes.
5. 5Stir in the grated apple, the cinnamon and most of the maple syrup and cook uncovered for a minute more, until the apple softens into the porridge.
6. 6Spoon into bowls, top with the diced apple and walnuts, and finish with the last of the maple syrup.

Ingredients

• ·3/4 lb shrimp, peeled and deveined
• ·2 tbsp mayonnaise
• ·1 celery sticks, finely diced
• ·1 1/2 tbsp chives, fresh, snipped
• ·1 lemons, one zested and juiced, one cut into wedges
• ·2 hot dog buns, top-split
• ·1 tbsp butter, softened
• ·1 romaine lettuce, leaves separated
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Bring a pan of well-salted water to the boil, stir in the shrimp, then take it straight off the heat and cover it.
2. 2Leave the shrimp to stand until they have curled loosely and turned opaque throughout, about six minutes. A rolling boil is what makes them rubbery, so resist turning the heat back on.
3. 3Drain the shrimp and drop them into iced water until they are cold, then pat them dry and cut them into rough pieces.
4. 4Stir the mayonnaise with the celery, chives, lemon zest and juice, and plenty of black pepper.
5. 5Fold the shrimp through the dressing, using just enough to coat rather than smother, and season it.
6. 6Butter the flat outer sides of the buns and toast them in a dry pan until golden on both faces.
7. 7Line each bun with a lettuce leaf, fill generously with the shrimp, and serve with lemon wedges.

Ingredients

• ·1 1/2 lb chicken pieces, bone-in, skin on
• ·1 cup buttermilk
• ·1 cup plain flour
• ·2 cup vegetable oil, for frying
• ·1 green cabbage, quartered and finely shredded
• ·1 carrots, coarsely grated
• ·1 red onion, very thinly sliced
• ·3 tbsp mayonnaise
• ·1 1/2 tbsp apple cider vinegar
• ·1/2 tbsp sugar
• ·1/2 tbsp smoked paprika
• ·1 tsp garlic powder
• ·1 tsp onion powder
• ·1/4 tsp cayenne pepper
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Season the buttermilk heavily with salt and submerge the chicken in it, then refrigerate it overnight, or for at least a couple of hours if that is all you have.
2. 2Mix the flour with the paprika, garlic powder, onion powder, cayenne, salt and pepper in a wide dish.
3. 3Spoon a little of the buttermilk brine into the seasoned flour and rub it through with your fingers until it looks shaggy, which is where the craggy bits of crust come from.
4. 4Lift each piece of chicken straight from the brine into the flour and press hard so the coating grips, then rest the coated pieces on a rack while the oil heats.
5. 5Heat the oil in a deep heavy pot to 350°F, using a thermometer rather than guessing.
6. 6Fry in batches so the temperature does not crash, turning the pieces once, until the crust is deep brown and the thickest part of the meat reads 160°F.
7. 7Drain on a rack rather than paper, which keeps the underside crisp, and season with salt while still hot.
8. 8Toss the cabbage, carrot and red onion with the mayonnaise, vinegar and sugar, season it, and serve cold against the hot chicken.

Ingredients

• ·12 tbsp plain flour
• ·1 cup milk, whole
• ·2 eggs, large
• ·2 tbsp butter, melted, plus more for the pan
• ·4 plums, stoned and cut into wedges
• ·8 tbsp ricotta, whole milk
• ·1 1/2 tbsp honey
• ·1 lemons, juiced
• ·1/4 tsp ground cinnamon
• ·salt, to taste

Method

1. 1Whisk the flour, milk, eggs, melted butter and a pinch of salt to a batter about the consistency of single cream, then leave it to rest for an hour at room temperature.
2. 2Resting matters more than technique here: it lets the flour hydrate, so the crepes come out tender rather than rubbery.
3. 3Put the plums in a pan with the honey, lemon juice and cinnamon over a medium heat.
4. 4Cook them just until they slump and release their juice but still hold their shape, three or four minutes, then take them off the heat.
5. 5Rub a hot non-stick pan with butter, ladle in enough batter to coat the base thinly, and swirl the pan immediately.
6. 6Cook until the underside is lacy and browned and the edges lift away from the pan, about two minutes, then flip and give it a few seconds more.
7. 7Stack the finished crepes as you go, spread each one with ricotta, fold it into quarters and spoon the warm plums over.

Ingredients

• ·4 bratwurst
• ·2 bell peppers, red, cut into strips
• ·1 onion, sliced
• ·2 hot dog buns
• ·1 tbsp olive oil
• ·1/2 tbsp butter
• ·1 tbsp Dijon mustard
• ·8 tbsp sauerkraut, drained
• ·1/2 tsp caraway seeds
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Set the grill up for a medium heat, hot enough to colour the sausages without splitting them straight away.
2. 2Toss the peppers and onion with the olive oil, the caraway, salt and pepper, and put them in a pan or foil tray on the grill.
3. 3Cook the vegetables, stirring now and then, until the onions are soft and browned at the edges, around twenty minutes.
4. 4Grill the sausages alongside, turning them often so the skins colour evenly rather than bursting on one side.
5. 5Keep going until the sausages are well browned all over and read 160°F at the centre, roughly fifteen minutes.
6. 6Nestle the grilled sausages into the pan of peppers and onions and let them sit together off the direct heat for a few minutes.
7. 7Butter the cut faces of the buns and toast them on the grill, then fill with sausage, peppers, sauerkraut and mustard.

Ingredients

• ·5 oz sweet potato glass noodles
• ·6 oz beef sirloin, cut into thin strips
• ·3 oz baby spinach
• ·2 oz shiitake mushrooms, thinly sliced
• ·1 carrots, cut into matchsticks
• ·1 onion, thinly sliced
• ·2 spring onions, cut into lengths
• ·2 1/2 tbsp soy sauce
• ·1 1/2 tbsp sesame oil
• ·1 tbsp brown sugar
• ·2 garlic cloves, minced
• ·1 tbsp vegetable oil
• ·1 tsp sesame seeds, toasted
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Mix the soy sauce, sesame oil, brown sugar and garlic into a sauce, and pour a third of it over the beef to marinate while you prepare everything else.
2. 2Boil the glass noodles until they are springy and translucent, around seven minutes, then drain them and cut through the pile a couple of times with scissors so they are manageable.
3. 3Toss the drained noodles with a spoonful of the sauce straight away, which stops them clumping as they cool.
4. 4Wilt the spinach in boiling water for a few seconds, then plunge it into cold water, squeeze it dry and season it lightly.
5. 5Stir-fry the vegetables one kind at a time in a little of the vegetable oil, taking each out as soon as it softens. Cooking them separately is the whole method here, and it is what keeps the carrot from going limp while the mushrooms are still raw.
6. 6Stir-fry the marinated beef over a high heat until browned and just cooked through.
7. 7Return everything to the pan with the noodles and the rest of the sauce and toss over a low heat until it is evenly glossy and warmed through.
8. 8Finish with the spring onions and sesame seeds and serve warm rather than hot.

Ingredients

• ·5/8 lb ground pork
• ·1 apples, peeled and coarsely grated
• ·1 tbsp sage, fresh, finely chopped
• ·1/2 tbsp maple syrup
• ·1/2 tsp dried thyme
• ·1/8 tsp cayenne pepper
• ·1 tsp olive oil
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Squeeze the grated apple in your hand to get rid of the loose juice, or the mixture will steam rather than brown.
2. 2Mix the pork with the apple, sage, thyme, maple syrup, cayenne, salt and plenty of black pepper, working it only until it just comes together.
3. 3Fry a small nugget of the mixture and taste it, then adjust the salt and sage before you shape the rest. Raw sausage meat always tastes blander than it cooks.
4. 4Shape the mixture into patties a little wider than you want them and press a dimple into the centre of each, since they puff as they cook.
5. 5Heat the olive oil in a heavy pan over a medium heat and lay in the patties without crowding them.
6. 6Cook until deeply browned underneath, about four minutes, then turn once and cook until the centres reach 150°F, roughly four minutes more.
7. 7Rest the patties briefly before serving, so the juices settle rather than running out on the plate.

Ingredients

• ·1 cucumbers, diced
• ·1 cup grape tomatoes, quartered
• ·12 tbsp chickpeas, drained and rinsed
• ·8 tbsp feta, crumbled
• ·1 romaine lettuce, chopped
• ·1 red onion, finely diced
• ·4 tbsp kalamata olives, pitted and halved
• ·2 tbsp olive oil
• ·1 1/2 tbsp red wine vinegar
• ·1 garlic cloves, minced
• ·1/2 tsp dried oregano
• ·2 tbsp parsley, fresh, chopped
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Toss the diced cucumber and tomato with a good pinch of salt and leave them in a colander for fifteen minutes, then discard what drains out.
2. 2Whisk the olive oil, vinegar, garlic and oregano together with salt and pepper until the dressing thickens slightly.
3. 3Cut the romaine, red onion and olives to roughly the same size as the cucumber, which is what makes a chopped salad worth chopping.
4. 4Combine the drained cucumber and tomato with the romaine, onion, olives, chickpeas and parsley in a wide bowl.
5. 5Pour the dressing over and turn everything through it just before serving, since the leaves soften quickly once dressed.
6. 6Scatter the feta over the top rather than mixing it in, so it stays in recognisable pieces.

Ingredients

• ·1 3/4 lb turkey breast, bone-in, skin on
• ·1 1/2 tbsp butter, softened
• ·1 onion, roughly chopped
• ·1 carrots, roughly chopped
• ·1 celery sticks, roughly chopped
• ·1 1/2 cup chicken stock
• ·1 1/2 tbsp plain flour
• ·1 tbsp sage, fresh, chopped
• ·1/2 tsp dried thyme
• ·1/2 tbsp olive oil
• ·1 lemons, zest only
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Salt the turkey breast all over and leave it uncovered in the fridge for as long as you have, ideally overnight, which dries the skin and seasons the meat through.
2. 2Heat the oven to 325°F. Mash most of the butter with the sage, thyme, lemon zest and pepper.
3. 3Loosen the skin with your fingers and push the herb butter underneath it, spreading it across the meat rather than leaving it in a lump.
4. 4Scatter the onion, carrot and celery in a roasting tin, set the turkey on top and rub the skin with the olive oil.
5. 5Roast until a thermometer in the thickest part of the breast reads 130°F, which takes somewhere over an hour depending on the shape of the joint.
6. 6Turn the oven up to 500°F and roast until the skin is brown and crisp and the breast reads 160°F, fifteen to twenty minutes more.
7. 7Move the turkey to a board and let it rest uncovered for half an hour. It carries on cooking as it rests, which is why you pull it early.
8. 8Meanwhile set the tin over a burner, stir the flour and remaining butter into the vegetables and juices, cook out the raw flour smell, then whisk in the stock and simmer until it coats a spoon. Strain the gravy and season it before carving.