Marcus at Home电子书

Title Page

Copyright

Contents

Notes on Ingredients

Introduction

Midweek

Spiced cauliflower and coconut soup

Pumpkin soup with maple-toasted seeds

Minestrone soup

Field mushroom and thyme soup

Chicken and asparagus salad with crispy chicken skin

Beetroot salad with spelt and toasted walnuts

Sweet potato, quinoa, green bean and peanut salad with buttermilk dressing

Spicy summer rice salad

Summer feta salad

Braised chicken legs with Puy lentils and tomato

Chicken curry korma-style

Steamed aromatic basmati rice

Chorizo chicken

Jane’s sweet and sour-style chicken

Aromatic winter duck, red cabbage and plums

Pasta and courgette carbonara

Family hot dog and bacon pasta

Wareing family lasagne

Herb-marinated lamb steaks with Mediterranean stew

Griddled lamb chops with green beans, mint and shallot

Homemade beef burger

Chilli minced beef with smoked paprika butter

Miso-baked cod with sesame dressing and pak choi

Roast gremolata salmon with polenta chips

Garden vegetable salad

Curry-spiced salmon with seeded pumpkin salad

Seared tuna with marinated tomatoes

Chargrilled mackerel with sherry, piquillo peppers, cornichons and ricotta

Haddock, leek and mustard gratin

Braised cod with herb vinaigrette, toasted broccoli, sprouts and chestnuts

Winter veggie burger

Truffled mushroom mac ’n’ cheese

Courgette and ricotta fritters

Warm chocolate and raspberry pots

Virtuous brownies

Forest fruit sorbet

Burnt honey ice cream and crunchy praline

Lemon and basil ice cream

Banoffee bowl

Weekend

Banana pain perdu with crispy bacon

Scrambled eggs and avocado on toast with chorizo jam

Bacon and egg brioche buns

Pan-fried mushrooms with baked eggs and tarragon

Sweetcorn and tarragon fritters

Hazelnut and fennel granola

Gluten-free granola

Spicy chilli-glazed chicken wings

Sunday roast chicken

Pancetta-wrapped sprouts

Sunday roast potatoes

Roast carrots

Buttermilk fried chicken

Chicken, ham and mushroom puff pie

Aromatic poached and barbecued chicken

Barbecued vegetable salad

Bulgar wheat and barley salad

Sweetcorn, chorizo and toasted almond salad

Spiced honey glazed pork belly

Pulled pork sliders with apple and ginger

Homemade pork and oat sausages with sage and onion marmalade

Lamb and saffron tagine

Slow-roast leg of lamb and fresh mint sauce

Salt-baked celeriac with hazelnut butter

Slow-cooked smoked beef short rib

Steak with peppercorn sauce and homemade chips

Home-smoked sea trout with parsnip slaw and pickled pear

Grilled sea bream with lentils and green herb salsa

Baked plaice with lemongrass, coriander and green chilli

Fishcakes with roast garlic aioli and salsa verde

Prawns with prawn butter, sweetcorn and cornbread

Fish pie

Falafel with lemon and coriander yoghurt

Homemade tagliatelle

Three pestos

Rocket and pumpkin seed

Thyme and cobnut

Tomato and rosemary

Harissa-glazed aubergine with coconut and peanuts

Ricotta and semi-dried tomato gnocchi with piquillo pepper sauce

Risotto with courgette, ricotta and peas

Pizza

Pesto, pine nut, mozzarella and black pepper

Grated sweet potato, cashew and rocket

Salami, jalapeno, broccoli and almond

Lemon fudge puddings

Prune and Armagnac tart

Poached pear, burnt honey mascarpone mousse and oat crumble

Coconut mousse with pineapple and lime

Pumpkin and maple custards

Summer strawberry ‘margarita’

Dark chocolate mousse with salted caramel cream

Toasted almond panna cotta

Entertaining

Watercress soup with soft-poached egg and mustard crumb

Chilled lettuce soup with pickled cucumber and crab

Warm salad of chicken, baby vegetables and spiced vinaigrette

Duck and pork terrine

Crab with pear, chestnut and celeriac

Tuna tartare with fennel, pickled ginger and soy dressing

Marinated mackerel with crab, apple marmalade and smoked hazelnuts

Tea-smoked vine tomato salad with pecorino

Roast chicken with herb, pistachio and sourdough citrus stuffing

Poached and marinated chicken, carrot purée and pickle

Confit duck leg with borlotti, chorizo and sage

Rack of lamb with fennel, anchovy, black olive and goat’s cheese salad

Rare roast beef salad with asparagus and yuzu

Braised oxtail ravioli

Venison, squash purée and beetroot granola

Prawn orzo risotto with monkfish

Sea bass with girolles, kabocha squash and pumpkin seeds

Salmon, fennel, bouillabaisse and rouille

Brill with mussels, samphire and parsley pappardelle

Butternut squash and sage dumplings with hazelnut and coconut sauce and kale

Forest mushroom fritters with mushroom fricassee

Yuzu and maple parfait with rosemary shortbread

Caramelised white chocolate mousse cake

Salted caramel and chocolate tart with praline crunch

Gin and tonic cheesecake

Buttermilk panna cotta with rhubarb and thyme crumble

Passion fruit jelly, lemon crème and lychee vodka sorbet

Lemon curd filo crisp desserts with Earl Grey cream

Baking

Rosemary oil bread

Oatmeal soda bread

Malt loaf

Walnut and raisin bread

Cornbread

Wild garlic and rye bread

Pistachio and apricot bread

Gluten- and dairy-free bread

Frangipane Christmas mince pies

Rich chocolate cake (gluten-free)

Olive oil and rosemary cake with blackberry jam

Walnut burnt butter cakes

Lime drizzle cake

Ginger cake with banana cream and salted caramel sauce

Lemon yoghurt cake (gluten- and dairy-free)

Carrot cake with cream cheese frosting

Peanut flapjacks

Custard cream biscuits

Chocolate chunk cookies

Basics and Accompaniments

Chicken stock

Beef stock

Vegetable stock

Mayonnaise

Roast garlic aioli

Ranch dressing

Basic vinaigrette

Chorizo jam

Bacon jam

Onion marmalade

Mango chutney

Prawn butter

Salsa verde

Romesco sauce

Meringues

Stock syrup

Vanilla custard

Burnt honey custard

Orange and rosemary custard

Earl Grey custard

Conversion Charts

Alphabetical List of Recipes

About the Publisher