Roasted Red Pepper

Gazpacho with Basil Oil

This is a very simple recipe that's great to make when there are plenty of superbly flavoured tomatoes to hand. It is just so deliciously light and fresh, making it perfect to serve on a warm summers day. However, it is worth remembering that as it is served well chilled it will need to be highly seasoned to bring out the best flavour.

SERVES 4

INGREDIENTS

2 large red peppers

1lb / 450g very ripe vine tomatoes, roughly chopped

1 garlic clove, chopped

2 tablespoons tomato puree

1 tablespoon finely chopped onion

handful fresh basil leaves, plus extra to garnish

1 pint / 600ml vegetable stock, chilled

1 small ciabatta loaf, cut into cubes (about 6in / 15cm in diameter)

2 tablespoons olive oil

1 tablespoon freshly grated Parmesan

For the Basil Oil

bunch fresh basil (stalks removed)

1/4 pint / 150ml olive oil

salt and freshly ground black pepper

METHOD

Preheat the oven to 220C/425F/Gas 7. Place the peppers on a baking sheet and roast for 20-25 minutes or until the skins are black and blistered, and the flesh has softened. Once they are cool enough to handle, peel away the skin and discard with the stalks and seeds, then chop up the flesh.

Place the roasted red pepper flesh in a food processor or a liquidiser with the tomatoes, garlic, tomato puree, onion and the basil leaves. Blend for a minute or so until smooth, then with the motor still running, slowly add the stock until well combined. Pour into a jug and season to taste. Cover with clingfilm and chill for at least two hours (or overnight is fine) to allow the flavours to develop.

Reduce the oven temperature to 190C/375F/Gas 5. Toss the ciabatta cubes in a bowl with the olive oil and Parmesan until evenly coated. Tip on to a baking sheet and cook for 10-12 minutes until crisp and golden. Leave on the baking sheet until completely cool, then store in an airtight container if not using immediately.

To make the basil oil, place the basil leaves in a mini processor or liquidiser with the olive oil and blend until smooth. Pass the speckled oil through a fine sieve set over a jug and then transfer to a plastic squeezy bottle or screw-topped jar. Chill until ready to use.

To Serve Ladle the gazpacho into chilled serving bowls and add a swirl of the basil oil. Garnish with the croutons and some torn basil leaves.

Tip If you like a really smooth finish, pass the soup through a sieve set over a large jug or bowl, using the back of a ladle to help press it through.

Thai Turkey Stir Fry with Noodles

This noodle stir fry is the backbone of any number of simple suppers. Once you have mastered the technique recipes are not necessary - just use your judgement with whatever vegetables you have to hand. But remember this is not a dumping ground for everything left in the fridge. Keep the flavours simple and clean and you should achieve excellent results every time.

SERVES 4

INGREDIENTS

2oz / 50g cashew nuts

12oz / 350g medium Chinese egg noodles

2 teaspoons toasted sesame oil

2 tablespoons vegetable oil

2 garlic cloves, crushed

1 teaspoon finely grated fresh root ginger

1 mild red chilli, seeded and thinly sliced

1lb / 450g turkey breast fillet, cut into small strips

1 courgettes, trimmed and cut into sticks

1 yellow and one red pepper, seeded and sliced

4oz / 100g baby corn, halved

1 tablespoon light soy sauce

1 tablespoon sweet chilli sauce

2-3 tablespoons chopped fresh coriander

salt and freshly ground black pepper

fresh coriander sprigs, to garnish

METHOD

Heat a frying pan over a medium heat. Toast the cashew nuts for 4-5 minutes, tossing the pan occasionally to prevent them from burning. Tip into a bowl and set aside.

Plunge the noodles in a pan of boiling salted water, then remove from the heat and set aside for 4 minutes until tender or according to packet instructions. Drain, then toss in half of the sesame oil and set aside. Keep warm.

Meanwhile, heat a wok until it is very hot. Add the vegetable oil and swirl up the sides. Add the garlic, ginger and chilli and cook for just 30 seconds. Add the turkey and stir fry for 2-3 minutes until well sealed and lightly coloured. Add the courgette, peppers and baby corn and stir fry for another 4-5 minutes or until the vegetables are tender but still crunchy.

Add the reserved toasted cashew nuts to the wok with the soy sauce, sweet chilli sauce and coriander, then toss briefly to combine. Season to taste and sprinkle over the remaining teaspoon of sesame oil.

To serve Arrange the noodles on warmed serving plates and then spoon the turkey stir fry on top. Garnish with the coriander sprigs.

Tip This recipe also works well with strips of lean lamb or pork, or with whole peeled raw tiger prawns although these will just need to be added in at the last minute to prevent overcooking.

Exotic Panna Cotta with Strawberry Coulis

Panna cotta is a set Italian cream that is almost a cross between a crème brulee (without the crunchy topping) and a mousse. What makes them so special is the addition of the coconut milk, giving them a truly exotic flavour. They really do look stunning with the swirls of strawberry coulis and decorated with whole strawberries and mint sprigs. I'm getting a bit carried away with the prose, but this dessert really is a stylish way to end a meal.

SERVES 6

INGREDIENTS

4 gelatine leaves (a scant 15g / 1/2oz)

1 vanilla pod, split and seeds scraped out

17fl oz / 500ml cream

3 1/2fl oz / 100ml coconut milk

4oz / 100g caster sugar

For the Strawberry Coulis

7oz / 200g fresh strawberries, hulled

2oz / 50g caster sugar

whole strawberries and fresh small mint leaves, to decorate

METHOD

To make the panna cotta, put the gelatine leaves into a bowl of cold water and leave them to soak for 10 minutes. Put the cream, coconut milk, caster sugar and scraped out vanilla seeds into a pan and slowly bring up to the boil. Take the pan off the heat, gently squeeze the soaked gelatine leaves dry and add, whisking continuously until they have dissolved. Strain the mixture through a sieve into a measuring jug.

Divide the mixture equally between 6 x 1/4 pint / 150ml dariole moulds or ramekins, place them on a baking tray and leave them to set in fridge for at least 3 hours or up to two days is fine.

Meanwhile make the strawberry coulis. Briefly blend the strawberry and caster

sugar in a food processor or liquidiser until smooth. Press through a fine sieve into a small bowl to remove all the seeds. Cover with clingfilm and chill until needed.

To Serve Unmould the panna cotta by dipping them briefly into hot water and arrange on serving plates. Drizzle over a little of the strawberry coulis and decorate each plate with a few extra strawberries and the mint leaves.

Tip The easiest way to slit open the vanilla pods lengthways is with the tip, of a small sharp knife and then use it or a teaspoon to scrape out the seeds.