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Come Dine With Us (Part 1) - Jamie Oliver's Kedgeree, Nigella Lawson’s Overnight Lamb Shanks with Figs and Honey

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Ever wondered what really famous cooks make for themselves? Devised by some of the food world’s best-known names, these mouthwatering recipes could be the answer-and will inspire your own favorite family meals

Top cooks’ choice

David Loftus has snapped culinary creations by some of the best-known cooks, and his work never fails to cause a stir. ‘My world revolves around food’, says David. ‘I’m on the road, 350 day a year, photographing wonderful dishes.’ Now David has lovingly compiled and photographed some of his favorite recipes by those celebrities for his fabulous new book, and it’s a joy to read...

Jamie Oliver’s Kedgeree

David says: ‘Made popular by the Victorians as a start to the day, kedgerre is not to be forgotten at lunchtime or when you want a little late-night something-or-other.’

Description: Jamie Oliver’s Kedgeree

Hands-on time 30min. Cooking time about 30 min. Serves 4

·         2 large eggs

·         700g (11/2lb) undyed smoked haddock fillets, small bones removed

·         2 fresh bay leaves

·         175g (60z) long-grain or basmati rice

·         100g (31/2oz) pure butter ghee or butter

·         2.5cm (1in) piece fresh root ginger, peeled and grated

·         1medium onion or 1 bunch of spring onion, finely chopped

·         1 garlic clove, finely chopped

·         2tsp curry powder

·         1tbsp mustard seeds

·         2 tomatoes, seeded and finely chopped

·         Juice of 2 lemons

·         Large handfuls fresh coriander, chopped

·         150ml pot natural yogurt

·         ½-1 red chilli, deseeded and finely chopped, to taste

 

1.    Boil eggs for 10min; leave under cold running water for a couple of min to cool and prevent the yolks discoloring.

2.    Place fish (skin-side down) and bay leaves in a shallow pan and add just enough water to cover. Turn on the heat, gently bring to the boil, then cover pan and simmer for about 5min or until fish is just cooked through. Lift fish out of pan and set aside to cool (discard poaching liquid).

3.    Meanwhile, cook rice in boiling salted water for about 10min, or until tender. Drain and refresh in cold water, drain again and leave covered in the fridge until needed.

4.    By now your fish will be cool enough for you to peel off and discard skin. Gently flake flesh into a bowl. Set aside. Melt butter ghee (or butter) in a large pan over a low heat and add ginger, onion and garlic. Cook gently for about 5min, then stir in curry powder and mustard seeds. Cook for a few more min, then add tomatoes and lemon juice.

5.    Shell and quarter the hard-boiled eggs. Take your fish and rice, and add to pan of softened and spiced ingredients. Gently heat through, then check the seasoning. Finally, add the eggs and most of the coriander. Stir together gently and pile into a warm serving dish.

6.    Mix remaining coriander into yogurt and add the chopped chilli, to taste. Pour the yogurt mixture into a small bowl and serve alongside the kedgeree.

Per serving

579cals, 26g fat (14g saturates), 46g carbs (6g total sugars)

Nigella Lawson’s Overnight Lamb Shanks with Figs and Honey

‘Sweet-like Nigella herself-these lam shanks create the most delicious smell and just as good,’ says David.

Description: Nigella Lawson’s Overnight Lamb Shanks with Figs and Honey

‘I want to share the food I have come across on my travels, by some of my very favorite chefs-many of whom are dear friends and who shared these adventures’ - David Loftus

·         Hands-on time 30min, plus overnight infusing. Cooking time about 21/4hr. Serves 10

·         4tbsp olive oil

·         10 lamb shanks

·         1kg (2lb 2oz) onions, finely chopped

·         2 rosemary sprigs, leaves picked and finely chopped

·         425g tin pumpkin purée, we used Libby’s

·         450g (1lb) dried figs, chopped

·         1tsp ground allspice

·         2 cinnamon sticks, broken up

·         75 (3oz) runny honey

·         1 bottle red wine

You’ll also need

·         A very large pan

1.    Heat the oil in a very large pan and brown the shanks well (do this in batches). Set browned shanks aside. Next, to the pan add the onions, garlic and rosemary and fry gently until the onion is softened, but not colored.

2.    To the pan, add the pumpkin purée, figs, allspice, cinnamon sticks, honey, wine and 500ml (17fl oz) water. Stir well and bring mixture to the boil. Return the shanks to the pan, turn down the heat and simmer for q1/2hr, partially covered with a lid.

3.    Put the pan on a windowsill, or somewhere cool, and leave until cold. Chill overnight.

4.    The Following day, use a spoon to re move and discard the layer of fat that will have formed over the surface of the stew. Re-heat the stew gently until piping hot and check the seasoning. Serve with rice cooked with turmeric and sprinkled, on serving, with pomegranate seeds.

Per serving

547cals, 26g fat (10g saturates), 31g carbs (29g total sugars)

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