Root Veg & Peanut Stew

I love this Nigel Slater recipe as it makes winter root veg seem light instead of stodgy. The boy loves the croutes, which are a kind of garlic bread I suppose. Also I never know what to do with Jerusalem Artichokes so this is a good call.

200g carrots

300g parsnips

200g swede

200g Jerusalem artichokes

300g celeriac

2tbsp oil

1l chicken stock

200g roast salted peanuts

The peanuts are the oily kind, without skin. Set the oven to 200/Gas 6. Put Wagner’s Parsifal on and start peeling the veg. Chop into fairly large pieces, but small enough to sit in the bowl of a spoon.

Tip into a roasting tin and pour over the oil. Add some salt and pepper. I think some Thyme wouldn’t hurt. Toss well so everything is covered in the seasoned oily mix. Roast for 40 minutes. The vegetables should be soft and taken on a golden colour.

Pour the stock into a large pan and bring to the boil. Meanwhile get the boy to grind 2/3 of the peanuts to a powder in a pestle and mortar. Accept that he will moan. They may well end up quite a pasty powder, depending on how oily they might be. Whisk this into the hot stock.

Once the veg are cooked (Act 3 of Parsifal?) lift from the roasting tin and add to the stock. Don’t pour as you don’t want the oil. Add the whole peanuts and simmer for 25 minutes. This makes a very liquid stew so the crunchy croute make all the difference.

8 thick slices of baguette

3 preserved lemons

2 handfuls parsley

1handful coriander

3tbsp olive oil

We made preserved lemons last year. Cut out the flesh as you only need the peel. We are actually only using one lemon, as shop bought ones are usually tiny. It goes into the food processor with the parsley, coriander and oil. Add some salt and pepper. Ensure the boy’s love by cutting the baguette on long diagonals so you get really big slices.

Lightly toast the baguette slices and spread some of this paste on. Ladle the veg stew into bowls and serve with the toast. Give the boy the toast first to tempt him. This is a rich broth with big chunks to spear pieces from.

Pea Soup with Ricotta & Cucumber

The boy is proving a master at making nice soups. It’s been a lovely warm day and this is the freshest soup I can imagine.

30g butter

2 shallots finely chopped

2 sticks celery, finely chopped

1kg fresh shelled peas

2tbsp single cream

Flaky sea salt

Garnish

About 10cm peeled, diced cucumber

200g fresh ricotta

Extra virgin olive oil

1tbsp finely chopped parsley

The boy melts the butter and softens the shallots and celery slowly. We have both been shelling the peas and these go in but just to turn them over in the butter. Add half a litre of water. This is so fresh tasting, it doesn’t need stock.

The original recipe suggests no pepper, but I think a shake of white pepper would be good. Simmer for 15 minutes and then pass through the finest blade of a mouli (or blend then sieve).

Reheat and stir in the cream and season with the salt. The boy is expert at how much this needs.

Serve in soup bowls with a good spoonful of the cucumber on top, along with the ricotta, parsley and  a drizzle of olive oil. It’s so green it must be good for you.

Serve with hot buttered sourdough toast.

Jerk Chicken Sandwiches

This is possibly the boy’s favourite sandwich ever. It’s best barbecued but as it’s cold, wet and windy we have done our best with the George Foreman Grill

4tbsp Jerk Seasoning

4 Chicken thighs

1 lime

1 tub coleslaw
Coriander leaves

2 small baguettes

I really favour Walkerswood jerk seasoning, which is a thick brown paste. The chicken thighs are free range organic. Ideally skin on and give them a deep slash with a knife.  They go in a bowl with the jerk seasoning , the juice of the lime and a little salt. I also like to add a good shake of hot pepper sauce. Rub it all in.

Leave it for as long as you can – at least 6 hours.

Get the grill really hot and cook so the skin is crispy and the meat cooked through. Let it cool. I find a Mozart piano sonata is about long enough. I like #14 (K457).

Pull the meat off the bone, shredding it with your fingers.

Stuff into baguettes with some coleslaw – ideally as coarse cut as you can find it. Add coriander leaves. Often I will include sliced tomato sprinkled with salt and a little white pepper. This is pretty much the boy’s favourite sandwich. We've gone out onto the beach with these as a picnic with a tomato salad. It’s freezing so these are nicely warming. I look forward to when we can barbecue the chicken.

Sausage & Cheese Baked Potatoes

The boy likes a cheesy baked potato at the weekend. This is a special version.

2 baking potatoes

2 sausages

Flaky sea salt

50g Port Salut cheese

A thick slice of butter

I like to rub the potatoes with oil and then rub with salt. Paws will need a good wash afterwards.They need nearly an hour in a hot oven 200/Gas 6.

The biggest choice here is the sausages. I love Toulouse, which are garlicky and Lincolnshire which have sage. The boy likes Cumberland which are pork and pepper. I like that you can buy just two fat ones at the butcher’s counter.

Fry the sausages and cut them up into small pieces. We did go for the boy’s favourite in the end.

When the potatoes are cooked, halve them and scoop out almost all of the flesh. Mix it with the butter, cheese and sausage. Season well and pile it back into the skins and give it another 10 minutes in the oven.

Coleslaw on the side wouldn't hurt.