3 INTRODUC TION Welcome Dishes become classics because they're widely enjoyed and admired. Perhaps they can be relied upon to satisfy a craving for something comforting or sweet. Maybe they are there whenever you need to impress without stress, or get dinner on the table in a hurry. Sometimes, a classic dish just feels particularly ‘of the season’, incorporating the ingredients everyone is craving, while also looking the part; it’s hard to beat a tomato salad in the height of summer, or a steaming plateful of suet-coddled pie when the ground has frozen over. At Great British Chefs, we respect and love the classics, and we will continue serving up carbonara, shepherd’s pie and trifle until the cows come home. However, part of the enjoyment of cooking is experimentation, which pretty much sums up our manifesto here in The Kitchen – we spend hours tweaking, tinkering and playing around with ingredients until we find something that excites us. Perhaps it’s switching up the herbs or spices in a favourite recipe, or using a different vegetable or cut of meat. Often, a simple swap can spin a recipe off in a completely different direction, adding new life to something we thought we’d explored. Imagine if no one had ever thought to try bacon and maple syrup on pancakes, or made a veggie version of buffalo wings using cauliflower? Often, it’s the willingness to try variations that leads to new classics. The beauty of cookery is that dishes evolve. Ingredients move around the world; recipes are adapted to include whatever the cook has to hand; techniques become popular; ingredients trend on social media; chefs want to make their own mark on a dish. Sometimes, twists stick. Often, recipes evolve again. In Kitchen Twists, recipe developer Pollyanna Coupland uses well-known dishes as a starting point, then approaches them from a fresh perspective. There's a coq au vin on page 133, for example, that's encased within a soft suet crust; the prawn cocktail on page 107 shines as a salad, bringing the '70’s classic bang up to date; and the millionaire’s chocolate squares on page 150 have an oozing minty twist between their irresistible chocolate layers. You'll find spins on weeknight favourites that will take the drudgery out of everyday dining, plus special plates for date nights, inventive Sunday lunches and simple summer platters to linger over as the sun goes down. Of course, there are plenty of sweet treats too, including bakes that will add some excitement to your morning coffee break and showstopper desserts that will wow your guests with something they've - probably - never seen before. We hope you enjoy cooking from this book as much as we've enjoyed making it, and that it inspires you to relax and break the rules in the kitchen. There are many useful guidelines in cooking, and some of them should always be followed, but there are also many opportunities for taking things in your own personal direction. We want everyone to feel emboldened to play around with the tried and tested formulas every so often. Who knows, you may just come up with your own kitchen twist. 3 INTRODUC TION Welcome Dishes become classics because they're widely enjoyed and admired. Perhaps they can be relied upon to satisfy a craving for something comforting or sweet. Maybe they are there whenever you need to impress without stress, or get dinner on the table in a hurry. Sometimes, a classic dish just feels particularly ‘of the season’, incorporating the ingredients everyone is craving, while also looking the part; it’s hard to beat a tomato salad in the height of summer, or a steaming plateful of suet-coddled pie when the ground has frozen over. At Great British Chefs, we respect and love the classics, and we will continue serving up carbonara, shepherd’s pie and trifle until the cows come home. However, part of the enjoyment of cooking is experimentation, which pretty much sums up our manifesto here in The Kitchen – we spend hours tweaking, tinkering and playing around with ingredients until we find something that excites us. Perhaps it’s switching up the herbs or spices in a favourite recipe, or using a different vegetable or cut of meat. Often, a simple swap can spin a recipe off in a completely different direction, adding new life to something we thought we’d explored. Imagine if no one had ever thought to try bacon and maple syrup on pancakes, or made a veggie version of buffalo wings using cauliflower? Often, it’s the willingness to try variations that leads to new classics. The beauty of cookery is that dishes evolve. Ingredients move around the world; recipes are adapted to include whatever the cook has to hand; techniques become popular; ingredients trend on social media; chefs want to make their own mark on a dish. Sometimes, twists stick. Often, recipes evolve again. In Kitchen Twists, recipe developer Pollyanna Coupland uses well-known dishes as a starting point, then approaches them from a fresh perspective. There's a coq au vin on page 133, for example, that's encased within a soft suet crust; the prawn cocktail on page 107 shines as a salad, bringing the '70’s classic bang up to date; and the millionaire’s chocolate squares on page 150 have an oozing minty twist between their irresistible chocolate layers. You'll find spins on weeknight favourites that will take the drudgery out of everyday dining, plus special plates for date nights, inventive Sunday lunches and simple summer platters to linger over as the sun goes down. Of course, there are plenty of sweet treats too, including bakes that will add some excitement to your morning coffee break and showstopper desserts that will wow your guests with something they've - probably - never seen before. We hope you enjoy cooking from this book as much as we've enjoyed making it, and that it inspires you to relax and break the rules in the kitchen. There are many useful guidelines in cooking, and some of them should always be followed, but there are also many opportunities for taking things in your own personal direction. We want everyone to feel emboldened to play around with the tried and tested formulas every so often. Who knows, you may just come up with your own kitchen twist. 16 SMALL PL ATES Pea panna cotta with peach and pea tartare Begin by making the panna cotta. Drain the peas, place in a blender with the garlic, dill, water, lemon juice and some salt, and blend, adding small amounts of the cold water, until very smooth. Taste and season with salt and lemon juice, then transfer to a pan, add the agar agar or gelatine. Bring to a boil, then remove from the heat. Prepare a tray of ice cubes, and nestle the panna cotta moulds into it – this will cool them down as quickly as possible, retaining the bright green colour. Divide the panna cotta mixture between the moulds, transfer to the fridge and leave for 2 hours, or until the panna cotta are set. Make the tartare no more than an hour in advance of serving. Mix all the ingredients together and season with lemon juice, salt and pepper. Keep in the fridge until needed. To remove the panna cotta from their moulds, fill a tray with hot water from the kettle and dip the moulds in one by one to release them. Carefully tip out onto plates, spoon the tartare around them and serve immediately. Serves 4 Cooking time: 20 minutes, plus setting time This savoury (and vegan!) spin on a usually-sweet panna cotta is full of bright, fresh flavours and can mostly be prepared in advance. The peas add a beautiful bright green colour, too, making this an eye-catching summertime twist on the original. You could also use nectarines in place of the peaches. Pea panna cotta 200g of frozen peas, defrosted in a bowl of water ½ a garlic clove 2 sprigs of dill, leaves picked 100ml water lemon juice, to taste 3g of agar agar or vegetarian gelatine Pea and peach tartare 80g of fresh peas ½ a peach, diced into 5mm cubes 1 banana shallot, finely chopped 1 tsp of capers, chopped 1 handful of chives, finely chopped 1 handful of dill, finely chopped 1 lemon, zest and juice to taste16 SMALL PL ATES Pea panna cotta with peach and pea tartare Begin by making the panna cotta. Drain the peas, place in a blender with the garlic, dill, water, lemon juice and some salt, and blend, adding small amounts of the cold water, until very smooth. Taste and season with salt and lemon juice, then transfer to a pan, add the agar agar or gelatine. Bring to a boil, then remove from the heat. Prepare a tray of ice cubes, and nestle the panna cotta moulds into it – this will cool them down as quickly as possible, retaining the bright green colour. Divide the panna cotta mixture between the moulds, transfer to the fridge and leave for 2 hours, or until the panna cotta are set. Make the tartare no more than an hour in advance of serving. Mix all the ingredients together and season with lemon juice, salt and pepper. Keep in the fridge until needed. To remove the panna cotta from their moulds, fill a tray with hot water from the kettle and dip the moulds in one by one to release them. Carefully tip out onto plates, spoon the tartare around them and serve immediately. Serves 4 Cooking time: 20 minutes, plus setting time This savoury (and vegan!) spin on a usually-sweet panna cotta is full of bright, fresh flavours and can mostly be prepared in advance. The peas add a beautiful bright green colour, too, making this an eye-catching summertime twist on the original. You could also use nectarines in place of the peaches. Pea panna cotta 200g of frozen peas, defrosted in a bowl of water ½ a garlic clove 2 sprigs of dill, leaves picked 100ml water lemon juice, to taste 3g of agar agar or vegetarian gelatine Pea and peach tartare 80g of fresh peas ½ a peach, diced into 5mm cubes 1 banana shallot, finely chopped 1 tsp of capers, chopped 1 handful of chives, finely chopped 1 handful of dill, finely chopped 1 lemon, zest and juice to taste93 Duck breast with celeriac lentils and caramelised figs Combine the lentils, garlic and sage in a pan and top up with boiling water. Cook for 30 minutes or until the lentils are tender. Drain, discarding the sage and garlic skins, then roughly chop the garlic cloves and stir back through the lentils. Leave to cool. Preheat the oven to 200ºC. Drizzle the diced celeriac with a little vegetable oil and mix with the thyme sprigs. Roast in the oven for 25–30 minutes, mixing halfway through. Score the skin of each duck breast diagonally, with 5mm gaps between each cut, taking care not to cut into the flesh. Sprinkle with salt, then place skin-side down in a cold, ovenproof frying pan. Place over a medium heat and cook for 5 minutes, or until the fat has rendered out and the skin has turned golden. Flip the breasts over, transfer the pan to the oven and cook for another 5 minutes for medium-rare duck (add another few minutes if you like your duck more well-done) then leave to rest for 5 minutes. As the duck rests, place a small pan over a medium heat and add the quartered figs, red wine vinegar and sugar and reduce by about two thirds, until you have nicely glazed figs and a little reduced syrup to dress the lentils with. Pour the syrup over the lentils and stir through the roast celeriac (discarding the thyme stalks) and the rocket. Taste and season with salt and pepper, then divide between 2 plates. Once rested, carve the duck breasts, place on top of the lentils and top with the glazed figs to finish. This is the recipe to cook for the person who loves the rich, earthy flavours of sweet, caramelised figs, roasted celeriac and peppery lentils. The duck fat is rendered until crisp, while the meat stays juicy and pink. Warm lentil and celeriac salad 100g of Puy lentils, or French green lentils 2 garlic cloves, bashed in their skins 1 sprig of sage 250g of celeriac, peeled and diced into 1cm cubes 1 dash of vegetable oil 2 sprigs of thyme Duck breasts 2 duck breasts Caramelised figs 4 small figs, quartered 3 tbsps of red wine vinegar 1 tbsp of caster sugar 1 handful of rocket Serves: 2 Cooking time: 45 minutes DATE NIGHT93 Duck breast with celeriac lentils and caramelised figs Combine the lentils, garlic and sage in a pan and top up with boiling water. Cook for 30 minutes or until the lentils are tender. Drain, discarding the sage and garlic skins, then roughly chop the garlic cloves and stir back through the lentils. Leave to cool. Preheat the oven to 200ºC. Drizzle the diced celeriac with a little vegetable oil and mix with the thyme sprigs. Roast in the oven for 25–30 minutes, mixing halfway through. Score the skin of each duck breast diagonally, with 5mm gaps between each cut, taking care not to cut into the flesh. Sprinkle with salt, then place skin-side down in a cold, ovenproof frying pan. Place over a medium heat and cook for 5 minutes, or until the fat has rendered out and the skin has turned golden. Flip the breasts over, transfer the pan to the oven and cook for another 5 minutes for medium-rare duck (add another few minutes if you like your duck more well-done) then leave to rest for 5 minutes. As the duck rests, place a small pan over a medium heat and add the quartered figs, red wine vinegar and sugar and reduce by about two thirds, until you have nicely glazed figs and a little reduced syrup to dress the lentils with. Pour the syrup over the lentils and stir through the roast celeriac (discarding the thyme stalks) and the rocket. Taste and season with salt and pepper, then divide between 2 plates. Once rested, carve the duck breasts, place on top of the lentils and top with the glazed figs to finish. This is the recipe to cook for the person who loves the rich, earthy flavours of sweet, caramelised figs, roasted celeriac and peppery lentils. The duck fat is rendered until crisp, while the meat stays juicy and pink. Warm lentil and celeriac salad 100g of Puy lentils, or French green lentils 2 garlic cloves, bashed in their skins 1 sprig of sage 250g of celeriac, peeled and diced into 1cm cubes 1 dash of vegetable oil 2 sprigs of thyme Duck breasts 2 duck breasts Caramelised figs 4 small figs, quartered 3 tbsps of red wine vinegar 1 tbsp of caster sugar 1 handful of rocket Serves: 2 Cooking time: 45 minutes DATE NIGHT172 Strawberry and sumac galette with pink peppercorn pastry To make the pastry, grind the pink peppercorns to a coarse powder in a pestle and mortar or spice grinder. Add them to a food processor with the flour, butter and sugar and pulse to an even sandy texture. Add the yolk and blend again until a dough starts to form. Tip out onto a clean surface and bring together into one ball of pastry. Wrap in cling film and rest in the fridge for 30 minutes. Slice the strawberries 3–4mm thick, then place in a bowl and stir in the sumac. Once the pastry has rested, preheat the oven to 180ºC and place a baking tray in the oven to heat up. Roll out the pastry in between 2 sheets of greaseproof paper to a 3mm thickness. Remove the top layer of paper and sprinkle over the ground almonds in an even layer, leaving a 6cm border around the edge. Arrange the strawberry slices neatly in rows, again leaving the border clear. Then fold the pastry back over the strawberries to form a crust. Brush the crust with the beaten egg and sprinkle over the demerara sugar. Carefully transfer the galette to the hot baking tray and cook for 25 minutes, until the crust is golden brown. Sumac is used in place of lemon in this tart, for a zingy flavour that complements the sweet strawberries. The pink peppercorns add a floral note to the pastry – as well as looking pretty. Pink peppercorn pastry ½ tsp of pink peppercorns 250g of plain flour, plus more for dusting 125g of cold butter, diced 65g of light brown soft sugar 1 egg yolk Filling ½ tsp of sumac 380g of strawberries, hulled 50g of ground almonds 2 tbsps of demerara sugar 1 egg, beaten with a pinch of salt Serves 6–8 Cooking time: 55 minutes, plus resting time Equipment: Pestle and mortar or spice grinder; food processor DESSERTS172 Strawberry and sumac galette with pink peppercorn pastry To make the pastry, grind the pink peppercorns to a coarse powder in a pestle and mortar or spice grinder. Add them to a food processor with the flour, butter and sugar and pulse to an even sandy texture. Add the yolk and blend again until a dough starts to form. Tip out onto a clean surface and bring together into one ball of pastry. Wrap in cling film and rest in the fridge for 30 minutes. Slice the strawberries 3–4mm thick, then place in a bowl and stir in the sumac. Once the pastry has rested, preheat the oven to 180ºC and place a baking tray in the oven to heat up. Roll out the pastry in between 2 sheets of greaseproof paper to a 3mm thickness. Remove the top layer of paper and sprinkle over the ground almonds in an even layer, leaving a 6cm border around the edge. Arrange the strawberry slices neatly in rows, again leaving the border clear. Then fold the pastry back over the strawberries to form a crust. Brush the crust with the beaten egg and sprinkle over the demerara sugar. Carefully transfer the galette to the hot baking tray and cook for 25 minutes, until the crust is golden brown. Sumac is used in place of lemon in this tart, for a zingy flavour that complements the sweet strawberries. The pink peppercorns add a floral note to the pastry – as well as looking pretty. Pink peppercorn pastry ½ tsp of pink peppercorns 250g of plain flour, plus more for dusting 125g of cold butter, diced 65g of light brown soft sugar 1 egg yolk Filling ½ tsp of sumac 380g of strawberries, hulled 50g of ground almonds 2 tbsps of demerara sugar 1 egg, beaten with a pinch of salt Serves 6–8 Cooking time: 55 minutes, plus resting time Equipment: Pestle and mortar or spice grinder; food processor DESSERTSNext >