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Cookery World Tour 2018 Recipes

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Recipes so far from our Cookery World Tour

Week 1: Italy

Spaghetti with swiss chard or kale pesto and lemon chilli breadcrumbs

(Serves 2)


150g spaghetti,

1 slice of bread made into bread crumbs

1 chilli, sliced,

15ml lemon juice,

2 portions pesto,

50g soft cream cheese,

Swiss Chard or Kale pesto

(Serves 10)


200g kale, washed,

1 chilli, sliced,

80g grated strong hard cheese,

150ml sunflower oil,

30ml lemon juice,

150ml water





1. Cram the kale into a blender. Add the chilli, cheese, oil, lemon juice and water and blend vigorously until you have a vivid green pulp. Add any remaining kale, and blend again. You can store this in a clean, sealed jar with oil on top to preserve.

2.  Cook the pasta.

3.  Put breadcrumbs into a small frying pan. Add the chilli and lemon juice and toast on a medium heat for a few minutes until golden.

4.  When the pasta is cooked, drain and stir the pesto and cheese through to coat generously, and top with the breadcrumbs.

This is a great recipe for using leftover bread. If you freeze bread then grate it it’s much easier to make breadcrumbs if you don’t have a food processor. Bread freezes for up to 3 months well.


For a classic pizza dough


Olive oil for tray

200g plain flour

7g pack of yeast

1 teaspoon sugar

125 ml warm water



For the sauce


2 Tablespoon oil from sundried tomato jar

1 onion finely chopped

1 tin chopped tomatoes

1 tablespoon tomato puree

2 soft tomatoes chopped

3-4 cherry tomatoes chopped

3-4 sundried tomatoes chopped

1 clove of garlic crushed




  1. Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray.
  2. Mix the flour, yeast, ¼ tsp salt and the sugar in a bowl, then stir in the water.
  3. Bring the mixture together, knead until smooth, then press into the oiled tray.









  1. Heat the oil in a pan and gently fry the onion.
  2. When it is soft add the garlic
  3. Add all of the other ingredients and cook gently for 10-15 mins

Toppings the world is your oyster it’s a great way to use up leftover cooked meats or that odd rasher of bacon that seems to be in the pack. It’s also a great opportunity to go completely veggie!

Easy ice cream


1 small tub crème fraiche

1 small tub fromage frais

2 meringues (nest style) crushed

2 tablespoons jam or fruit puree of your choice


  1. Put in a bowl and mix
  2. Put into a freezer tub
  3. Freeze for  overnight

This works well as a mousse without the freezing

Any kind of  pureed fruit works so go with the seasons…


Week 2: China

Crispy Fried “Seaweed”


200g  kale or tatsoi washed and trimmed and thoroughly dried

2tbs olive oil

½ tsp brown sugar

¼ tsp cinnamon

Pinch of five spice

Flaked almonds to garnish


  1. Wash and thoroughly dry the kale with kitchen paper
  2. Put the oil in a large bowl.
  3. Add a handful of the kale/tatsoi and massage each piece thoroughly until it is coated in oil.
  4. Repeat until all the kale/tatsoi is coated
  5. Place on a baking tray lined with parchment. Do not overload the tray
  6. Bake on Gas 2/ 140°C for 10-15 mins until crisp.
  7. Mix the spices and sugar together and sprinkle over the crispy kale

Stir Fry recipe


1 tbsp sunflower oil oil

1 onion, peeled and sliced

1 clove garlic, crushed

1 red pepper, sliced

1 yellow pepper, sliced

100g tat soi

175g sweetcorn

1  courgette sliced

1 carrot sliced

2 tbsp light soy sauce

1 tsp cornflour mixed with

2 tbsp light vegetable stock

5cm/2in piece fresh root ginger, grated and juice squeezed out

1 tbsp  honey

50g sesame seeds lightly toasted


  1. Heat the oil in a wok and fry the onion for 3 minutes then add the garlic. Add the peppers and fry for 3 minutes more.
  2. Add  sweetcorn, carrots and courgettes and continue to fry for a further 5 minutes.
  3. In a small bowl, mix together the soy sauce, cornflour and light stock, ginger juice and honey.
  4. Using a wooden spoon, make a space in the centre of the stir fried vegetables so that the base of the wok is visible. Pour in the sauce and bring to the boil, stirring all the time until it starts to thicken. Toss the vegetables to coat thoroughly with the sauce.
  5. Add the tat soi
  6. Transfer to a serving dish and sprinkle with the toasted sesame seeds.

Soy and honey chicken skewers


  1. Soak strips of chicken breast in honey and soy (enough to cover them) chill for 30 mins
  2. Put on to skewers (or cocktail sticks for bite sized versions)
  3. Add a little oil to a griddle pan
  4. Cook for 2-3 mins each side
  5. Serve on top of the stir fry for sharing

Week 3: India

Carrot Raita


25g nuts (optional)

55g raisins, sultanas

4 carrots grated

175ml natural yoghurt

1 tablespoon fresh mint or ½ tablespoon mint sauce

½ teaspoon chilli flakes or powder

½ teaspoon cardamom seeds

½ teaspoon cumin




  1. Soak raisins/sultanas for 10 mins in boiling water then drain
  2. Mix all other ingredients
  3. Serve with sultanas and nuts (if used) as a garnish
  4. Chill for 30 mins before serving

Cauliflower and Chickpea Curry


1 tbsp canola oil

1 small onion chopped

1 clove garlic crushed

1 tbsp curry powder

½ tsp cinnamon

½ tsp paprika

¼ cayenne pepper

1 bay leaf

¼ tsp ground ginger

1 tsp granulated sugar

Good pinch of salt

1 can chickpeas drained

½ small cauliflower, cut into bite size pieces

50g frozen green peas (optional)

100ml vegetable stock

½ can coconut milk

1 tbsp fresh coriander chopped





  1. Heat canola oil in a large frying pan. Add onion and garlic and sauté until they start to brown. Stir in the spices and cook gently for about 1-2 minutes.
  2. Add chickpeas, cauliflower, and peas. Stir in stock and coconut milk. Bring to a boil then reduce heat to simmer for 20 – 25 minutes, or until cauliflower is tender. Remove from heat.
  3. Remove bay leaf. Garnish with fresh coriander and serve.



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