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
This summer our second son is getting married. The excitement is building in the family – it’s the first wedding – and we are all busy in our different ways with preparations. Busiest of all are our daughter-in-law to be and her parents but now that his Part III architecture exams and coursework are out of the way, our son has also got stuck in. He’s been painting signs and designing and printing menus and orders of service. His super-efficient future wife has drawn up lists and rotas so that we all know what we’re doing in the build up to the day. The wedding will be in a church near her family home in Cornwall and the reception in a marquee in the garden. We have rented a cottage nearby so that we can be on hand to help and also have a holiday afterwards. Our son has chosen his brothers as the best men and all being well, they have sorted out a speech and who will deliver it (maybe it will be all three of them, I don’t yet know) and who will be responsible for the ring. Our youngest son is going to read a poem at the service and one of the bride’s sisters will be giving a reading.
My husband has chosen the wines (a tough job but someone’s got to do it, he says) with the help of willing tasters like me: a light and fruity Pinot Noir (Villa Maria Cellar Selection) from Majestic Wine Merchants; a Sauvignon Blanc (Cloudy Bay) from Avery’s, Bristol; and champagne from Waitrose. The caterers are booked, so we’re nearly set.
Every single one of us will be in the marquee on the day before the wedding, laying tables and decorating it with flowers. The logistics of getting everyone to Cornwall have been complicated but we seem to have cracked that now: youngest son will be arriving there on the eve of the wedding from a week’s walking and camping on the Isle of Arran and my sisters-in-law are going to ensure that my somewhat frail 92 year old mother-in-law gets there too.
We haven’t had a “whole family” holiday for three years so I’m looking forward to this one, even though it will not involve much lazing around. It’s a very happy occasion and a great excuse for us all to be together. I’m sure we will eat out (seafood please!) but I will also cook some meals in our rented kitchen. I want to keep these as simple as possible (nothing new there!). I will miss my Aga of course and hope I haven’t forgotten how to cook on a conventional cooker.
I’ve made this delicious chicken dish by Annie Bell a couple of times recently. It is one I can imagine making in Cornwall, provided the kitchen is equipped with big enough roasting tins.
Serves 6 (I made it first for 4 and then for 3, using two pieces of chicken per person and scaling down the other ingredients)
For the chicken
- 2 lemons
- 150ml extra-virgin olive oil
- 3 garlic cloves, crushed
- 1 red onion, finely chopped
- 2 heaped tsps za’atar
- 2 cinnamon sticks, broken in half
- 1.8-2kg free-range chicken thighs and drumsticks
- 50g pine nuts
For the aubergine yoghurt
- 2 aubergines
- 1 small or ½ garlic clove, crushed
- 150g natural Greek yoghurt
- 1 tbsp extra virgin olive oil, plus an extra couple of tbsp to serve
- 1 tbsp lemon juice
- 2 tbsp finely chopped flat-leaf parsley or coriander, plus extra to serve
- Slice one of the lemons, discarding the ends, and juice the other. Combine the lemon juice, olive oil, garlic, onion, za’atar, cinnamon and sliced lemon in a large dish. Add the chicken pieces and coat thoroughly with the marinade. Cover and chill for several hours or overnight.
- For the aubergine yoghurt, preheat a conventional oven to 220ºC. Prick the aubergines all over with a skewer to stop them bursting, and roast for 45-60 minutes (in the Aga roasting oven) until wrinkled, blackened and soft, then leave to cool.
- Cut off the ends, peel off the skin, halve lengthways and coarsely chop
- Place the flesh in a sieve and press out the excess liquid using the back of a large spoon
- Briefly whizz to a coarse purée with the garlic and some salt in a food processor
- Transfer to a bowl and stir in the yoghurt, olive oil, lemon juice and parsley or coriander. Drizzle over the extra oil and scatter over some more herbs. Set aside
- If you’ve turned it off, switch your oven back on to 220ºC
- Season the chicken pieces and arrange, skin side up in a single layer in two roasting tins (the large Aga ones)
- Option: if you have space you could add halved new potatoes to the tins. I did this
- Drizzle the marinade over everything and tuck the lemon slices in between
- Roast (in the Aga roasting oven) for about 45 minutes, swapping the tins round halfway through and sprinkling over the pine nuts after 15 minutes (I forgot to do this the second time I made this dish; it was still delicious but I recommend you try to remember them)
- Serve with the yoghurt sauce and a green salad
The chicken in its marinade
Yoghurt and aubergine sauce
A simple green salad in vinaigrette