Recipe from the website

Zesty, Buttermilk Ranch Dressing

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

Pale and soft with a hint of onion and garlic Ranch Dressing is utterly moreish but, here is a version which 'lifts' and freshens the palatte; zesty and picante.

Warm Salad of Smoked Haddock

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

A melange of tart, crunchy fresh cranberries set against the sweet softness of dried, complimented by the piquancy of finely sliced shallot and a final sprinkling of snipped chives.

Fennel & Nigella Seed 'Umami' Rub

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

With the addition of Taste No5 Umami Paste, this fresh, tasty rub is withdelicious pork. Combine the ingredients and thoroughly massage over the meat before slamming it into a moderate oven (180C) for about an hour or until the juices run clear. Do allow it to rest for about 10 minutes before serving, producing wonderfully succulent roast pork.

Carrot & Celery 'Umami' Soup

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

A wonderfully warming yet light soup. Celery tempers the natural sweetness of carrot whilst the addition of Taste No5 Umami Paste adds the mmmm...factor, delicious savoury flavour note.

Butternut Squash Mash with Garlic, Ginger and Coriander

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

Smply prepared, Butternut Squash Mash adds a colourful yet light accompaniment to any meal. I've teamed it with garlic, ginger and coriander but do experiment with favourite herbs and flavourings and spices, the key being to keep any flavour combination light and fresh, balancing its natural sweet nuttiness.

Pork, Anchovy and Black Olive Stew on Polenta

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

Driving through a small hilltop village in tuscany, surrounded by leafless chestnut woods and lost, grumpy, cold and hungry, I decided it was time to stop. I chose an empty establishment with pink tablecloths and floral-tiles walls. Once seated I received no menu, and it was clear there was no choice. You ate what you were given. 'Cinghiale,' said a stout, short woman, and I nodded. A dark stew was produced from a huge copper pan resting in the glowing hearth. Brought to the table, it was surrounded by fabulously rich, cheesy, bright yellow, wet polenta. With one mouthful my good humour was instantly restored.

As the place was empty i asked for a little more, which greatly pleased my propriotor. I then asked her about the great hound that lay in the corner and the terrifying fresh stitches in its flank. She said it was her husband's dog and had brought down the very brute I was eating. The boar had been slowed by a bullet, but as the dog was upon it, he had not escaped the goring tusks of this furious dying pig. My interest and appetite secured a couple of free grappas, and I was on my way. It had seemed like a good place to stop and it was. This translation of the recipe is not far off what I remember her telliing me, and what I tasted. I've replaced the boar with pork, but use boar if you can.

Recipe author: Valentine Warner
What To Eat Now
Photography by Howard Sooley

Reproduced courtesy of Mitchell Beazley

Publisher's Copyrighted Material

Chocolate Tart

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

Done well, chocolate tart is a joy, but done badly, I'd rather eat a motorway Scotch egg. Recipes for
it are often overly neurotic in their process, and I always approve of a good shortcut. So here is a
brilliant one, based on Joyce Molyneux's, a chef I admire greatly. I have added coffee. This tart is foolproof – that is unless you are an utter nincompoop.

Recipe author: Valentine Warner
What To Eat Now
Photography by Howard Sooley

Reproduced courtesy of Mitchell Beazley

Publisher's Copyrighted Material

Irish Soda Bread

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

Tom Halifax is a very nice man who lives on a tiny magic island protected by guard otters and some particularly ferocious cattle. He makes delicious bread and, as I have always avoided baking, I thought I'd better pay attention. You have to get close to see the process, as his wee house is filled with dense peat smoke from the fire. Hoe easy he made it look and how delicious this bread was. Using no yeast, it is less bloating than other breads, although this is not the case if you immediately finish the loaf hot from the oven all slavered with a packet of butter and a pot of jam. Tom advises you make two loaves for exactly this reason.

Recipe author: Valentine Warner
What To Eat Now
Photography by Howard Sooley

Reproduced courtesy of Mitchell Beazley

Publisher's Copyrighted Material

Halloumi and Smoked Venison

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker

Publisher's Copyrighted Material

Smoked Venison Penne

Fiona — Thu, 01 Jan 1970 00:00:00 +0100

Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker