I may have mentioned before how much I love recipes where everything is cooked in one tin or pot. The great thing is, Agas are particularly suited to this sort of cooking. At the shop of the beautiful National Trust property Trerice in Cornwall in the summer, I bought Rukmini Iyer’s books The Roasting Tin and The Green Roasting Tin, which are excellent and inspiring. Last night though I had specific ingredients I needed to use up for supper so I made up my own one tin recipe, taking ideas from those books, Jamie Oliver and Meera Sodha.
Cauliflower, Chicken and Potato Traybake
- 1 large cauliflower
- 500g potatoes (I used Charlotte but any waxy potato would be fine)
- 1kg chicken wings
- 6 tbsps rapeseed oil
- 30g bunch coriander
- 2 tsps cumin seeds
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 ¼ tsp salt
- Juice of 1 lemon
- Chop the potatoes into 3cm chunks
- Separate out the cauliflower into smallish florets, about the same size as your potato pieces
- Finely chop the coriander stalks, placing the leafy sprigs in a bowl of cold water to keep them fresh until needed
- Place all of the above in your large Aga roasting tin
- Grind the cumin seeds and mix with the salt, chilli powder, turmeric and rapeseed oil and pour all this over your vegetables in the tin making sure everything is coated in oil. Add a little more oil if you think it’s required
- Slide your roasting tin onto the second set of runners of the roasting oven and roast for 15 minutes
- Season your chicken wings and add them to the tin, nestling them in between your vegetables but if you run out of space just rest them on top
- Return the tin to the roasting oven, this time on the top set of runners for about half an hour but check after 15 minutes and turn everything round a bit so that everything is cooked and some edges are a little charred
- Before serving pour over the lemon juice and garnish with the coriander sprigs
NB You could use chicken thighs for this but then I would add them at the beginning because they need a longer cooking time.
Hello, it’s been a while. Rest assured I’ve been cooking and have plenty to share with you, but somehow I have not got around to doing it yet. My youngest son has got me into sourdough baking, which I am enjoying far more than I ever expected. It’s challenging though and while my loaves are improving, I’m not ready to write about it yet.
Today I want to tell you about ragù: I’ve been experimenting a little with it lately. Ragù simply means meat sauce and I suspect in Italy it’s one of those dishes for which there are as many recipes as there are cooks. Here we tend to call it “bolognese sauce”, “spaghetti bolognese” being one of this country’s most popular dishes, despite the fact that in Bologna they always serve their ragù with tagliatelle and never spaghetti.
I’m sure you all have your favourite ragù/bolognese recipe. I wrote about mine here, as it’s used to make Tamasin Day-Lewis’s lasagne, but recently I’ve made some adjustments to it to make it work better in the Aga. I felt the finished sauce contained a little too much liquid; one of the best Aga tips I’ve been given is to use less liquid than a recipe prescribes because in an Aga there’s no evaporation. It’s why Aga dishes are always so deliciously succulent and moist. The result of my tweaks is a thicker sauce and I’m very pleased with it. I’ve also been making another ragù recipe which my eldest son recommended to me; it’s incredibly simple and delicious and comes from The Silver Spoon, the English edition of the bestselling Italian cookbook, Il Cucchiaio D’Argento. I own the Italian version, a Christmas present from my sons, but for some reason it doesn’t contain this specific recipe. You will see that the addition of garlic to this recipe is optional. I used to think garlic was essential to ragù but it turns out Italians often don’t add it. I urge you to try this recipe without; I was surprised at how flavourful it was. The wine is also optional but I confess I have only ever made this version with wine.
I have only used minced beef in these two recipes but you can use half beef/half pork or veal. Ragù is also delicious with the addition of a little crumbled up Italian sausage. It must be a proper Italian one though, for reasons of both flavour and texture.
Anyway, here are the two ragù recipes for you, with quantities adjusted to make them work well in the Aga.
(Sorry, not sure how many people this large quantity will serve, but I’d say at least 10)
- 1 kg minced beef (not extra lean: you need the fat for flavour)
- 2 onions, chopped
- 3 carrots, diced
- 2 sticks celery, chopped
- 3-4 cloves garlic, crushed
- 3 tbs olive oil
- 25g butter
- 2 bay leaves
- 1 tbsp tomato purée
- 100ml milk
- 100ml white wine
- 200ml passata
- Take a large casserole or saucepan and heat the oil and butter in it on the simmering plate
- Add the onions and stir until coated in the oil and butter
- Cover and place in the simmering oven for 10 minutes or so before stirring in the carrots and celery and returning to the simmering oven until all the vegetables (the soffritto) are soft
- Place the pan on the boiling plate, stir in the crushed garlic and add the mince and some salt and pepper
- Stir it in while breaking it up with your wooden spoon. You could also use a fork
- Once the meat is brown all over move the pan to the simmering plate
- Add the tomato purée, bay leaves and milk and simmer for about 5 minutes before adding the wine
- After another 5 minutes of simmering, stir in the passata, cover and place in the simmering oven and cook for a minimum of 3 hours. You can always add a little water if it looks dry but it probably won’t. I sometimes uncover it for an hour or so towards the end
- Serve with tagliatelle (or spaghetti as in my photo above), which has been tossed with the ragù in the pan, and lots of grated parmesan
- 2 tbsps olive oil
- 405 butter
- 1 onion, finely chopped
- 1 celery stick, diced
- 1 carrot, diced
- 1 clove garlic, crushed (optional)
- 250g minced beef
- 1 tbsp concentrated tomato purée
- 120ml dry white wine (optional)
- Gently heat the butter and olive oil in a heavy based saucepan on the simmering plate and add the onion. Cover and cook in the simmering oven for 10-15 minutes until translucent
- Add the carrot and celery and cover and cook for a further 20 minutes or until all the vegetables are soft
- Stir in the crushed garlic, if using, and then add the steak, with your pan on the boiling plate, breaking it up with a wooden spoon and perhaps a fork too
- Cook for a few minutes until all the pinkness of the meat has gone
- Remove to the simmering plate and stir in the tomato purée
- Stir in the wine, if using. If not, stir in the equivalent quantity (120ml) of water
- Season with salt and pepper and bring it up to the boil and if it’s looking dry add some more water: perhaps another 100ml
- Cover and transfer to the simmering oven and cook for a minimum of three hours, adding more water if you think it needs it. This also applies if you added wine initially
- Serve as above
I recently took part in a fun Twitter challenge. Jenny Linford (@jennylinford) invited her followers every day for a week to name their seven favourite cookbooks. As well as making my choices, which wasn’t easy, I so enjoyed browsing the hashtag #7favouritecookbooks. Of course many of the books mentioned were my own favourites too while some I’d heard about but never owned (and now want to!) and some I’d never come across but now want to explore. The books in my selection were well used by me, obviously, and in several cases constituted just one example of work by my favourite cookery writers like Delia Smith and Diana Henry.
Recently for friends I made the roasted vegetable couscous dish in Delia’s Summer Collection, one of my seven choices. They all remarked how the dish had stood the test of time and that it reminded them what an excellent book it is. We agreed on what an impact it had had and how it had changed the way we cooked: suddenly we were needing fresh coriander and limes all the time and as for roasting vegetables as an alternative to boiling or frying them, this was a revelation.
I make this type of roasted ratatouille all the time now, sometimes with the harissa dressing and couscous, but mostly to serve with roasted or barbecued meat. Leftovers are delicious warm or cold with a dollop of hummus. This summer I’ve been making a similar dish which particularly complements fish, but also goes well with meat; it’s the Sicilian caponata. The authentic way of making it is to fry each vegetable separately but the other day I thought I’d try roasting them all together in the same way I’d do the roasted ratatouille; this seemed to me to be the ideal Aga way. Only the tomatoes are prepared separately and then added at the end.
I was guided by the caponata recipe in Xanthe Clay’s lovely book “The Contented Cook”.
- 1 large aubergine, cubed
- Extra virgin olive oil
- 1 large onion, peeled, cut into 10 or 12 wedges
- 1 fat garlic clove, crushed
- 2 red peppers, deseeded and thickly sliced
- 1 fennel bulb, trimmed and sliced (save the frondy tops)
- 2-3 large, ripe tomatoes (I used plum; you could use tinned if you don’t have any fresh ones)
- 1/2 glass red wine
- 2 tbsps red wine vinegar
- 1 tsp sugar
- Handful of green olives
- 2 tbsps capers
- Basil leaves (optional)
- Salt and freshly ground black pepper
- Place the aubergine, onion, garlic, peppers and fennel in the small Aga roasting tin
- Season and stir in about 3 tbsps of olive oil, coating everything
- Slide the tin onto the top set of runners in the roasting oven and roast for 30 to 40 minutes until the vegetables are soft and slightly charred in places
- Meanwhile put the tomatoes in a bowl and pour boiling water over them. Leave for a couple of minutes, then drain under cold water and peel off the skins and deseed. Chop the flesh
- Put the wine, wine vinegar and sugar in a small saucepan and bring to the boil on the simmering plate. Add the chopped tomato and cook in the simmering oven until the mixture has reduced to a thick sauce. Season and stir it into the cooked vegetables.
- Leave to cool to room temperature before mixing in the olives, capers and the basil or fennel fronds
- Check the seasoning and serve
Yesterday I made the lightest and most delicious scones I’ve ever eaten. They are “Lily’s Scones” from Nigella Lawson’s “How to be a Domestic Goddess” book and I can’t think why I hadn’t tried them until now. You probably all already know about them but here’s the recipe, just in case. Oh, and I served them with Diana Henry’s “nearly” strawberry jam which I made the other day; it’s a quick way of making jam and perfect for this time of year when strawberries are in abundance. It’s a fairly runny jam (just like my Norwegian grandmother used to make, actually) and deliciously fresh-tasting.
Diana Henry’s “Nearly” Strawberry Jam
- 350g strawberries, hulled and gently wiped clean
- 75g granulated sugar
- Juice of 1/2 lemon
- Quarter the large strawberries and leave the small ones whole
- Place them in a saucepan with the sugar and lemon juice
- Set on the simmering plate and stir a little until the sugar dissolves
- Roughly mash the fruit with a fork or potato masher. You want to end up with a mixture which is part purée, part chunks of fruit
- Remove to the simmering oven for about an hour until it’s thickened somewhat, but remember, this is a runny jam
- Pour into a bowl and leave to cool or into a lidded jar for storing in the refrigerator where it will keep for at least four days
Diana Henry says you could make a larger batch and freeze some.
(Makes about 12)
(You will need your large Aga baking tray, lined with bake-o-glide and a 6 1/2 cm crinkle-edged cutter)
- 500g plain flour
- 1tsp (or perhaps a little less) salt
- 2 tsps bicarbonate of soda
- 41/2 teaspoons cream of tartar
- 50g cold unslated butter, diced
- 25g lard, in teaspooned lumps
- 300ml milk
- 1 large egg, beaten, for egg-wash
- Sift the flour, salt, bicarb and cream of tartar into a large bowl
- Rub in the fats till it goes like damp sand
- Add the milk all at once, mix briefly and then turn out onto a floured surface and knead lightly to form a dough
- Roll out very gently to about 3cm thickness
- Dip the cutter into some flour, then stamp out your scones. You will need to reroll for the last couple
- Place them on the baking tray and brush the tops with the egg-wash
- Slide onto the second set of runners in the roasting oven and leave for 10-12 minutes until risen and golden
Serve with jam and Rodda’s clotted cream: the jam goes on first and the cream on top, as my Cornish daughter-in-law insists.
I recently added this dish to my repertoire of suppers you can cook in one roasting tin. It is the essence of uncomplicated cooking and what home cook is not a fan of that, especially midweek when there isn’t a great deal of time? And as all Aga owners know, this type of cooking is particularly suited to the Aga way of cooking.
My recipe is based on one of Nigel Slater’s from his “midweek dinner” series in the Guardian. It came about, as so many meals do, when I had not planned what to cook but had some pork sausages and a couple of fennel bulbs in the fridge that needed using up. A quick Google and there was Nigel with the inspiration I needed. He recommends honey but my Canadian-born husband and I prefer maple syrup.
Roasted Sausages, Fennel and Potatoes
For 4 people
- About 8 good quality pork sausages
- Olive oil
- Salt and pepper
- 3-4 fennel bulbs, trimmed and cut into thickish segments
- 600g new potatoes, halved
- 75ml white vermouth or white wine
- Heaped tbsp grain mustard
- 2 tbsps maple syrup or honey
- Place the sausages in the large Aga roasting tin with a tablespoon of oil and slide it onto the second set of runners in the roasting oven for 5-10 minutes to colour the sausages a little
- Take it out of the oven and add the fennel and potatoes, turning them in the oil and seasoning. You might want to add a little more oil
- Return to the oven and roast for about 40 minutes, turning everything about halfway through
- Take out of the oven and remove everything to a serving dish. Place this in the simmering oven
- Place the roasting tin on the simmering plate and add the vermouth or wine. Let this bubble up while scraping up any bits that have stuck to the tin
- Stir in the mustard and maple syrup or honey and let this all bubble for a couple of minutes before tasting for seasoning
- Pour the “sauce” over everything in the dish and return it to the simmering oven until you’re ready to eat for 15 to 30 minutes. During this time everything will become extra sticky and caramelised
Serve with a green salad or green vegetable or indeed both.
If you’ve been reading this blog for a while you’ll know how fond I am of baking with raspberries. I’ve made this raspberry yoghurt cake twice now, once with regular flour and once with spelt and can honestly say there was no noticeable difference. The recipe is by Diana Henry – no surprises there! – and is from her book Simple. I love that the recipe was inspired by a cake she ate at a café in Nettlebed, a village in Oxfordshire, which holds many happy memories for me.
On the day Theresa May resigned I announced on Twitter that I was about to make this cake as a break from all the political drama, and there was quite a bit of interest, which is why I’m writing up the recipe for you today. The yoghurt doesn’t give the cake a yoghurt-y taste, if you know what I mean, but I think it gives it a lightness and makes it deliciously moist. It’s a perfect summer cake, but if you keep raspberries in your freezer, there’s nothing to stop you making it at other times of the year.
Raspberry Yoghurt Cake
- 125g unsalted butter
- 225g caster sugar
- Finely grated zest of 2 unwaxed lemons
- 1/2 tsp vanilla extract
- 2 large eggs, lightly beaten
- 300g plain flour or spelt flour
- 2 tsps baking powder
- 115g natural yoghurt (I love Yeo Valley Greek Style)
- 200g raspberries
- 150g icing sugar
- Approx. 2 tbsps lemon juice
- About 10 raspberries
(Preheat conventional oven to 180ºC)
- Butter a 22 x 12 x 7cm loaf tin and line the base with bake-o-glide or baking parchment
- Beat the butter and sugar until pale and fluffy
- Add the lemon zest and vanilla
- Add the eggs, a little at a time, beating well after each addition
- Put 2 tbsps of flour in a bowl and toss the raspberries in it
- Mix the flour and baking powder together and fold this into the batter, alternating with spoonfuls of the yoghurt
- Put one third of the batter into your loaf tin and add half the raspberries, spreading them out evenly
- Put another one third of the batter on top followed by the remaining raspberries and finishing with the rest of the batter
- Bake for about an hour and 15 minutes in the baking oven, but check after 40 minutes or so and cover it with foil if it seems to be colouring too much
- A skewer should come out clean when it’s done. Leave the cake in the tin for 10 minutes before turning it out onto a wire rack to cool
- Mix the icing sugar with the lemon juice until smooth
- Spread two thirds of this on the cooled cake
- Partly crush the 10 raspberries and add them to the remaining icing. Don’t completely mix them in; you just want them to stain bits of the icing. Pour over the cake
The combination of pasta and tomato sauce is one of my favourite things, and I make it a lot. I probably make Felicity Cloake’s “perfect” sauce the most but not every time. Another favourite is the one I told you about here.
Whenever we eat this I’m transported back to when my boys were young. I would make it for them at least once a week; clean plates were guaranteed. Of course one could easily pick up a tub of sauce from the supermarket, and sometimes on busy days I would do this, but in truth it doesn’t take long to prepare your own. I’d like to think that’s what Italians would do. In fact I happened to be chatting on the phone to an Italian friend when making tomato sauce yesterday, and he gave me a few tips. You see I had bought some fresh San Marzano plum tomatoes in my local Waitrose and wanted to make my sauce with these instead of the usual tinned tomatoes. I’m sure in Italy this sauce is made with fresh tomatoes a lot of the time, but until relatively recently we couldn’t even buy fresh plum tomatoes here so we all use tinned. I knew the San Marzano was considered to be a superior tomato and a quick Google search revealed that it’s also sweeter and less acidic than other plum tomatoes. I normally add a little sugar when cooking tomatoes but didn’t in this case: they were sweet enough.
My friend Antonio said there was no need even to cook them: I could just chop them up, add a little olive oil, basil and seasoning, and add them to hot pasta. I will do that next time but I had already chopped an onion which was softening in some olive oil in the simmering oven. His next tip was to slightly undercook the spaghetti, drain it and then finishing cooking it in the sauce. He also said to add some grated parmesan at the same time as adding the pasta. I will describe everything I did below.
Fresh Tomato Sauce
- 700g fresh San Marzano plum tomatoes, chopped (no need to peel)
- 1 small onion, finely chopped
- 1 fat clove garlic, peeled and crushed
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- About three basil stalks, chopped
- Salt and pepper
- A handful of basil leaves
- Grated parmesan, to taste
- Add the olive oil and chopped onion to a sauté pan or wide saucepan and heat gently on the simmering plate
- Cover and place in the simmering oven until the onion is soft
- Add the basil stalks and garlic and cook for a minute on the simmering plate before stirring in the tomatoes, red wine vinegar and some salt and pepper
- Place the pan in the simmering oven for about an hour but it could well be ready before that and will not come to any harm if you leave it for longer than that. I covered my pan for part of the time but am not sure it makes much difference
- Meanwhile cook your spaghetti according to packet instructions but for 1 or 2 minutes less than prescribed
- Drain and add it immediately, with some of the cooking water still clinging to it, to your sauce
- Add some grated parmesan to the pan
- Toss it all together for a couple of minutes with the pan on the simmering plate; the pasta will absorb a little of the sauce and finishing cooking
- To serve, add the basil leaves, shredded if large, and have some more grated Parmesan on the table for whoever wants it
Rocket dressed with extra virgin olive oil, balsamic vinegar, salt and pepper is the perfect accompaniment, as is this bottle of Valpolicella.