Week of September 7

Ingredients

• ·4 brioche bread, thick slices
• ·2 eggs, large
• ·8 tbsp whole milk
• ·3/4 tsp ground cinnamon
• ·1/2 tsp vanilla extract
• ·1/8 tsp salt
• ·1 tbsp butter
• ·4 tbsp maple syrup

Method

1. 1Whisk the eggs, milk, cinnamon, vanilla and salt in a wide shallow dish until no streaks of white remain.
2. 2Soak each slice of brioche for about twenty seconds a side, long enough to wet it through without letting it collapse.
3. 3Melt a knob of the butter in a large skillet over medium heat until it foams and the foam subsides.
4. 4Griddle the soaked slices in batches until the undersides are a deep golden brown, about three minutes.
5. 5Flip and cook the second side until it matches and the centre feels springy rather than wet, about two minutes more.
6. 6Add more butter to the pan between batches so the last slices brown as well as the first.
7. 7Serve straight from the pan with the maple syrup warmed briefly in a small saucepan.

Ingredients

• ·1 lb pork shoulder, boneless
• ·1/3 tbsp smoked paprika
• ·1/3 tbsp brown sugar
• ·2/3 tsp salt
• ·1/3 tsp black pepper
• ·1 onion, sliced thin
• ·6 tbsp chicken stock
• ·3 tbsp barbecue sauce
• ·1 green cabbage, shredded
• ·1 tbsp cider vinegar
• ·1/3 tbsp olive oil
• ·2 burger buns

Method

1. 1Heat the oven to 300F and pat the pork dry so the rub sticks rather than slides.
2. 2Mix the paprika, brown sugar, salt and pepper and rub it over every surface of the meat.
3. 3Scatter the onion in a heavy casserole, set the pork on top and pour the stock around it.
4. 4Cover and roast until a fork twists in the thickest part with no resistance, about four hours.
5. 5Lift the pork out, let it sit for fifteen minutes, then pull it into shreds with two forks.
6. 6Skim the fat from the pan juices and moisten the meat with several spoonfuls, adding the barbecue sauce to taste.
7. 7Toss the cabbage with the vinegar, oil and a pinch of salt and let it sit while you toast the buns.
8. 8Fill each bun with the pork and top with a handful of the slaw so it stays crisp.

Ingredients

• ·3/4 lb flank steak
• ·2 sweetcorn, ears, husked
• ·8 tbsp flat-leaf parsley, packed
• ·1 tbsp oregano, fresh
• ·2 garlic cloves
• ·4 tbsp olive oil
• ·1 1/2 tbsp red wine vinegar
• ·1/4 tsp red pepper flakes
• ·1 tbsp butter
• ·1 tsp salt
• ·1/2 tsp black pepper

Method

1. 1Take the steak out of the fridge forty minutes ahead and season it heavily on both sides with salt and pepper.
2. 2Chop the parsley, oregano and garlic finely, then stir in the oil, vinegar and pepper flakes and set the sauce aside to sit.
3. 3Heat a grill or a heavy ridged pan until a drop of water skitters and vanishes on contact.
4. 4Grill the corn, turning every couple of minutes, until the kernels are blistered and spotted black in places, about eight minutes.
5. 5Grill the steak without moving it until a dark crust has formed underneath, about four minutes.
6. 6Turn once and cook to your liking, about four minutes more for medium rare, then rest it on a board for ten minutes.
7. 7Roll the hot corn in the butter and season it while the steak rests.
8. 8Slice the steak thinly across the grain and spoon the chimichurri over the cut surfaces.

Ingredients

• ·8 tbsp stone-ground grits
• ·1 1/2 cup water
• ·8 tbsp whole milk
• ·2 oz sharp cheddar, grated
• ·1 tbsp butter
• ·2 scallions, sliced thin
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Bring the water and milk to a bare simmer in a heavy saucepan with the salt.
2. 2Rain the grits in while whisking so they hydrate evenly instead of clumping on the bottom.
3. 3Turn the heat low and cook, stirring often, until the grains have swollen and no longer feel gritty on the tongue, about fifteen minutes.
4. 4Beat in the butter until it disappears, then the cheddar a handful at a time so it melts smoothly.
5. 5Loosen with a splash more milk if the grits have tightened past the texture of soft porridge.
6. 6Season with the pepper and scatter the scallions over each bowl.

Ingredients

• ·3 beets, medium, scrubbed
• ·1 oranges
• ·2 oz goat cheese, crumbled
• ·4 tbsp walnuts
• ·2 1/2 oz mixed salad leaves
• ·1 1/2 tbsp olive oil
• ·1/2 tbsp sherry vinegar
• ·1/2 tsp Dijon mustard
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Heat the oven to 400F, wrap the beets in foil with a splash of water and roast until a knife slides in without resistance, about fifty minutes.
2. 2Let them cool enough to handle, then rub the skins away with a paper towel and cut the flesh into wedges.
3. 3Toast the walnuts in a dry pan over medium heat until they smell nutty and darken a shade, about four minutes.
4. 4Cut the peel and pith from the oranges and slice the flesh into rounds, catching any juice in the bowl.
5. 5Whisk the caught juice with the oil, vinegar, mustard, salt and pepper to make the dressing.
6. 6Dress the leaves lightly and spread them across a wide platter.
7. 7Arrange the beets and oranges over the top, then scatter with the goat cheese and the toasted walnuts.

Ingredients

• ·2/3 lb chicken thighs, boneless, skinless
• ·2/3 tbsp butter
• ·1 onion, diced
• ·1 carrots, cut into coins
• ·1 celery, stalks, sliced
• ·1 2/3 cup chicken stock
• ·3 tbsp heavy cream
• ·8 tbsp plain flour
• ·1/3 tbsp baking powder
• ·4 tbsp whole milk
• ·1 tbsp flat-leaf parsley, chopped
• ·1/3 tsp dried thyme
• ·2/3 tsp salt
• ·1/3 tsp black pepper

Method

1. 1Melt the butter in a wide heavy pot and soften the onion, carrots and celery over medium heat until the onion turns translucent, about eight minutes.
2. 2Season the chicken and lay it on the vegetables, then pour in the stock and bring it to a simmer.
3. 3Cook uncovered until the chicken pulls apart easily, about twenty-five minutes.
4. 4Lift the meat out, shred it coarsely and return it to the pot with the thyme and cream.
5. 5Whisk the flour, baking powder and a good pinch of salt together, then stir in the milk until a thick, shaggy dough forms.
6. 6Stop mixing while the dough still looks rough; working it smooth makes the dumplings dense.
7. 7Drop spoonfuls of the dough onto the surface of the simmering stew, leaving space between them to swell.
8. 8Cover and steam without lifting the lid until the dumplings have puffed and a skewer comes out clean, about fifteen minutes.
9. 9Season with the pepper and scatter the parsley over before serving.

Ingredients

• ·4 sourdough bread, thick slices
• ·4 eggs, large
• ·2 oz sharp cheddar, grated
• ·2 tbsp butter
• ·1 1/2 tbsp chives, snipped
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Cut a round from the middle of each slice of bread with a glass, keeping the cut-out to toast alongside.
2. 2Melt a knob of the butter in a large skillet over medium heat until it stops foaming.
3. 3Lay the bread in the pan and toast until the underside is golden, about two minutes.
4. 4Flip each slice, crack an egg into the hole and season it.
5. 5Scatter the cheddar around the yolk and over the surrounding bread.
6. 6Cover the pan and cook until the white has set but the yolk still moves when you shake the handle, about three minutes.
7. 7Lift onto plates, add the toasted cut-outs and finish with the chives and black pepper.

Ingredients

• ·5/8 lb chicken breasts, boneless, skinless
• ·3 tbsp hot sauce
• ·1 tbsp butter
• ·4 tbsp blue cheese dressing
• ·2 flour tortillas, large
• ·2 celery, stalks, cut into batons
• ·1 1/2 oz romaine lettuce, shredded
• ·1/2 tsp garlic powder
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Season the chicken with the garlic powder, salt and pepper and let it sit while the pan heats.
2. 2Sear the breasts in a dry nonstick pan over medium-high heat until browned and cooked through, about six minutes a side.
3. 3Rest the meat briefly, then slice it across the grain into finger-width strips.
4. 4Warm the hot sauce and butter together in the same pan until the butter melts into a glossy sauce.
5. 5Turn the chicken through the sauce so every piece is coated.
6. 6Warm the tortillas for a few seconds a side so they roll without cracking.
7. 7Lay the lettuce down the middle of each tortilla, top with the chicken, celery and a spoonful of dressing.
8. 8Fold in the sides and roll tightly, then cut on the diagonal.

Ingredients

• ·1 eggplants, large, cut into rounds
• ·6 tbsp plain flour
• ·1 eggs, large
• ·11 tbsp panko breadcrumbs
• ·4 tbsp olive oil
• ·1 1/3 cup marinara sauce
• ·4 oz mozzarella, low-moisture, sliced
• ·1 oz Parmesan, grated
• ·6 tbsp basil, leaves, packed
• ·1/3 tbsp salt
• ·1/3 tsp black pepper

Method

1. 1Lay the eggplant rounds on a tray, salt both sides generously and leave them to weep for forty-five minutes.
2. 2Blot the slices thoroughly dry; any water left on the surface will steam the breading off in the pan.
3. 3Set out the flour, the beaten eggs and the panko in separate shallow dishes.
4. 4Coat each round in flour, then egg, then breadcrumbs, pressing so the crumbs adhere.
5. 5Shallow-fry in batches in hot oil until deep gold on both sides, about four minutes, then drain on a rack rather than paper so the undersides stay crisp.
6. 6Heat the oven to 400F and spread a thin layer of marinara across a baking dish.
7. 7Build alternating layers of eggplant, sauce, mozzarella, Parmesan and torn basil, finishing with cheese.
8. 8Bake uncovered until the sauce bubbles at the edges and the top is browned in patches, about forty minutes.
9. 9Rest for fifteen minutes before cutting or the layers slide apart on the spatula.

Ingredients

• ·2 flour tortillas, large
• ·3 tbsp peanut butter
• ·2 bananas
• ·2 tsp chia seeds
• ·2 tsp honey
• ·1/4 tsp ground cinnamon
• ·1/8 tsp salt

Method

1. 1Warm each tortilla for a few seconds in a dry pan so it folds without splitting.
2. 2Spread the peanut butter across the surface, stopping short of the edge so it does not squeeze out.
3. 3Lay the banana down the centre, either whole or split lengthways.
4. 4Drizzle over the honey and dust with the cinnamon and a small pinch of salt.
5. 5Scatter the chia seeds over the top, where they add texture without needing to soak.
6. 6Fold in the ends, roll tightly and cut across on the diagonal.

Ingredients

• ·4 oz macaroni
• ·1 1/3 tbsp butter
• ·2 tbsp plain flour
• ·1 cup whole milk
• ·4 oz sharp cheddar, grated
• ·6 tbsp panko breadcrumbs
• ·1/3 tsp Dijon mustard
• ·0.08 tsp ground nutmeg
• ·1/2 tsp salt
• ·1/6 tsp black pepper

Method

1. 1Heat the oven to 375F and boil the macaroni two minutes short of the packet time, since it will keep cooking in the oven.
2. 2Melt most of the butter in a saucepan and whisk in the flour, cooking until the paste smells biscuity rather than raw, about two minutes.
3. 3Pour in the milk a little at a time, whisking each addition smooth before adding more.
4. 4Simmer gently until the sauce coats the back of a spoon, about five minutes.
5. 5Take the pan off the heat before stirring in the cheddar, then season with the mustard, nutmeg, salt and pepper.
6. 6Fold the drained pasta through the sauce and tip it into a buttered baking dish.
7. 7Melt the remaining butter, toss it with the panko and scatter the crumbs over the surface.
8. 8Bake until the topping is deep gold and the sauce bubbles up at the sides, about thirty minutes.

Ingredients

• ·1 lb pork chops, bone-in, thick cut
• ·1 apples, firm, cut into wedges
• ·1 shallot, sliced thin
• ·1 tbsp sage, leaves, torn
• ·1 1/2 tbsp butter
• ·1/2 tbsp olive oil
• ·8 tbsp apple cider
• ·2 tbsp heavy cream
• ·1/2 tsp Dijon mustard
• ·1 tsp salt
• ·1/2 tsp black pepper

Method

1. 1Season the chops on both sides and leave them at room temperature for twenty minutes so they cook evenly.
2. 2Heat the oil in a heavy skillet until it shimmers and just begins to smoke.
3. 3Sear the chops without moving them until a hard brown crust forms, about five minutes.
4. 4Turn and cook the second side until the centre reaches 140F, about four minutes, then move them to a warm plate to rest.
5. 5Lower the heat, add the butter and soften the shallot and apple wedges in the pork fat until the apples take colour at the edges, about five minutes.
6. 6Add the sage and let it crisp for a moment in the fat, which brings out more of it than simmering does.
7. 7Pour in the cider and scrape the browned residue off the base of the pan.
8. 8Reduce by half, stir in the cream and mustard, then spoon the sauce and apples over the rested chops.

Ingredients

• ·12 tbsp couscous
• ·1 cup whole milk
• ·6 tbsp dates, pitted and chopped
• ·4 tbsp almonds, sliced
• ·1 tbsp butter
• ·1 1/2 tbsp honey
• ·1/2 tsp ground cinnamon
• ·1 oranges, zest only
• ·1/4 tsp salt

Method

1. 1Toast the almonds in a dry pan over medium heat until they smell nutty and colour lightly, then tip them out so they stop cooking.
2. 2Bring the milk to a bare simmer with the butter, cinnamon, orange zest and salt.
3. 3Stir in the couscous and the dates, cover the pan and take it straight off the heat.
4. 4Leave it undisturbed for five minutes, until the grains have drunk all the milk.
5. 5Fluff the couscous with a fork, breaking up any clumps that have set.
6. 6Spoon into bowls, drizzle over the honey and scatter the toasted almonds on top.

Ingredients

• ·6 sourdough bread, slices
• ·1/2 lb turkey breast, sliced for sandwiches
• ·3 oz Swiss cheese, sliced
• ·1 avocados
• ·1 tomatoes, sliced
• ·1 red onion, sliced thin
• ·2 oz romaine lettuce, whole leaves
• ·2 1/2 tbsp mayonnaise
• ·1 tsp Dijon mustard
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Toast the bread until crisp all the way through, since a soft slice collapses under three layers.
2. 2Mash the avocado with a pinch of the salt and pepper, keeping it coarse enough to hold its shape.
3. 3Stir the mustard into the mayonnaise and spread it thinly on the toast.
4. 4Build the first layer with turkey and Swiss cheese, seasoning the meat as you go.
5. 5Add a middle slice of toast, then the avocado, tomato, red onion and lettuce.
6. 6Cap with the last slice, press down gently and hold each sandwich together with a skewer.
7. 7Cut across on the diagonal so the layers stay stacked.

Ingredients

• ·2/3 lb shrimp, shell-on, large
• ·2/3 lb new potatoes
• ·2 sweetcorn, halved crossways
• ·1/3 lb andouille sausage, cut into rounds
• ·1 onion, quartered
• ·2 garlic cloves
• ·1 lemon
• ·1 tbsp Old Bay seasoning
• ·1 bay leaves
• ·1 2/3 tbsp butter
• ·2 tbsp flat-leaf parsley, chopped
• ·1/3 tbsp salt

Method

1. 1Fill a large pot with water and add the Old Bay, bay leaves, salt, garlic, onion and the halved lemons, squeezing them in as you go.
2. 2Bring it to a rolling boil and let it run for five minutes so the water actually tastes seasoned.
3. 3Add the new potatoes and cook until a knife slides into the largest potato with a little resistance left, about ten minutes.
4. 4Drop in the sausage and cook for five minutes more.
5. 5Add the sweetcorn and give it five minutes, by which point the potatoes should be tender through.
6. 6Turn off the heat, add the shrimp and cover the pot; they need only two or three minutes and will curl and turn opaque.
7. 7Drain everything at once and pile it onto a tray while it is still steaming.
8. 8Melt the butter, pour it over the top and finish with the parsley and the remaining lemon in wedges.

Ingredients

• ·4 rye bread, slices
• ·4 oz smoked salmon
• ·3 oz cream cheese
• ·1 1/2 tbsp dill, chopped
• ·1 tbsp capers, drained
• ·1 red onion, sliced very thin
• ·1 lemon
• ·1/4 tsp black pepper

Method

1. 1Beat the cream cheese with the dill, the zest of the lemon and the black pepper until it is soft enough to spread without tearing toast.
2. 2Soak the sliced red onion in cold water for a few minutes to take the harshness out of it, then drain.
3. 3Toast the rye until the edges are firm and the surface is dry.
4. 4Spread the dill cream cheese thickly while the toast is still warm.
5. 5Drape the smoked salmon over in loose folds rather than flat sheets.
6. 6Scatter the capers and drained onion on top and finish with a squeeze of lemon.

Ingredients

• ·2 ciabatta rolls
• ·1/2 lb roast beef, sliced for sandwiches
• ·4 tbsp sour cream
• ·1 1/2 tbsp horseradish, prepared
• ·1 tsp Dijon mustard
• ·1 1/2 cup arugula
• ·1 red onion, sliced thin
• ·1 tomatoes, sliced
• ·1/2 tbsp olive oil
• ·1/2 tsp salt
• ·1/4 tsp black pepper

Method

1. 1Stir the horseradish and mustard into the sour cream and season it, then leave it while the rest is prepared so the heat comes forward.
2. 2Split the ciabatta rolls and pull out a little of the crumb, which stops the filling squeezing out at the first bite.
3. 3Spread the horseradish sauce generously across both cut faces.
4. 4Layer the roast beef in loose folds, seasoning lightly as you build.
5. 5Dress the arugula with the olive oil and a pinch of salt so it does not sit dry against the meat.
6. 6Add the tomato and red onion, then the dressed leaves on top.
7. 7Close the rolls, press down firmly and cut each one in half.

Ingredients

• ·1/2 lb ribeye steak, sliced very thin
• ·1/3 lb napa cabbage, cut into wide ribbons
• ·2 2/3 oz shiitake mushrooms, stems removed
• ·4 2/3 oz firm tofu, cut into slabs
• ·2 scallions, cut into lengths
• ·4 2/3 oz shirataki noodles, rinsed
• ·3 tbsp soy sauce
• ·3 tbsp mirin
• ·3 tbsp sake
• ·1 tbsp sugar
• ·1/3 tbsp beef tallow

Method

1. 1Make the broth by warming the soy sauce, mirin, sake and sugar together until the sugar dissolves, then set it aside.
2. 2Rinse the shirataki noodles well under running water and drain them thoroughly.
3. 3Melt the beef tallow in a wide, shallow pot over medium heat.
4. 4Lay in a portion of the beef and let the underside colour before turning, which takes well under a minute at this thickness.
5. 5Pour in enough broth to come partway up the meat, not to cover it.
6. 6Arrange the cabbage, mushrooms, tofu, scallions and noodles around the pot in their own groups.
7. 7Simmer gently until the cabbage stems turn translucent and the mushrooms soften, about ten minutes.
8. 8Add the remaining beef in batches as the pot empties, topping up with broth and keeping the liquid shallow throughout.

Ingredients

• ·1 1/2 cup black beans, canned, drained
• ·1 avocados
• ·2 oz cotija cheese, crumbled
• ·1 red onion, diced fine
• ·1 jalapeno, seeds removed
• ·4 tbsp cilantro, chopped
• ·1 lime
• ·2 tbsp pumpkin seeds
• ·1/2 tbsp olive oil
• ·3/4 tsp ground cumin
• ·1/2 tsp salt

Method

1. 1Toss the diced red onion with the juice of a lime and leave it to soften while everything else is prepared.
2. 2Warm the olive oil in a pan and cook the cumin for a few seconds, until it smells toasted rather than dusty.
3. 3Add the drained black beans with a splash of water and heat through, crushing some against the side of the pan so the mixture holds together.
4. 4Season the beans with the salt and the juice of the remaining lime.
5. 5Toast the pumpkin seeds in a dry pan until they start to pop.
6. 6Spoon the beans into bowls and top with sliced avocado, the crumbled cotija and the drained onion.
7. 7Finish with the jalapeno, cilantro and toasted seeds.

Ingredients

• ·2/3 lb potatoes, peeled and cubed
• ·1 leeks, white and pale green, sliced
• ·1 shallot, sliced into rings
• ·1 tbsp butter
• ·2 cup chicken stock
• ·3 tbsp heavy cream
• ·2 tbsp olive oil
• ·1/3 tbsp thyme, leaves
• ·1 bay leaves
• ·2/3 tsp salt
• ·1/3 tsp black pepper

Method

1. 1Wash the sliced leeks thoroughly in a bowl of water and lift them out, leaving the grit behind.
2. 2Melt the butter in a heavy pot and sweat the leeks with a pinch of salt until they collapse without browning, about ten minutes.
3. 3Add the potatoes, thyme, bay leaves and stock and bring to a simmer.
4. 4Cook until the potato falls apart when pressed against the side of the pot, about twenty minutes.
5. 5Fish out the bay leaves and blend the soup until smooth, stopping before it turns gluey.
6. 6Stir in the cream and season with the salt and pepper.
7. 7Fry the shallot rings in the olive oil over medium heat, stirring, until deep gold, then drain them on paper.
8. 8Ladle the soup out and pile the crisp shallots in the centre of each bowl.

Ingredients

• ·1 1/3 lb whole chicken
• ·3 carrots, cut into chunks
• ·2 parsnips, cut into chunks
• ·1 onion, cut into wedges
• ·1 1/3 tbsp butter, softened
• ·2/3 tbsp olive oil
• ·2/3 tbsp thyme, leaves
• ·1/3 tbsp rosemary, chopped
• ·2 garlic cloves
• ·1 lemon
• ·1/3 tbsp salt
• ·1/3 tsp black pepper

Method

1. 1Salt the chicken all over and leave it uncovered in the fridge for an hour or more, which dries the skin so it crisps.
2. 2Heat the oven to 425F and let the bird lose its chill on the counter.
3. 3Mash the butter with the thyme, rosemary, lemon zest and pepper.
4. 4Loosen the skin over the breast with your fingers and push the herb butter underneath, spreading it flat.
5. 5Toss the carrots, parsnips, onion and garlic with the olive oil and salt, then spread them in a roasting tin.
6. 6Put the halved lemon in the cavity, tie the legs together and set the bird on top of the vegetables.
7. 7Roast for twenty minutes, then drop the oven to 375F and continue until the thickest part of the thigh reads 165F.
8. 8Rest the chicken on a board for fifteen minutes before carving, and stir the vegetables through the pan juices.