Tag Archives: recipe

Festive cranberry sauce recipe

1 Dec

There’s nothing better than a homemade cranberry preserve to serve alongside your turkey, cockerel, goose or whatever fowl you may have on your Christmas table. This would make a lovely Christmas gift for friends or family too.

Cranberry sauce

Here’s an easy recipe that I’ve adapted for the Thermomix. If you don’t have a Thermomix, all you have to do is bung it all in a saucepan. I don’t really know why people go out and BUY cranberry sauce. I bought my fresh cranberries at M&S, Waitrose also sell them, and you can find them at markets as well. Any white wine will do.

Makes about 1L of sauce


600g fresh cranberries
240ml or 210g white wine
240g caster sugar
zest of 1.5 oranges or 3 clementines (I used 1 orange and 1 clementine)


Put all of the above in your TMX bowl.
Cook at 100/20 minutes/reverse/stir speed/MC on
Taste to see if you want it sweeter. If you do, then add more sugar and put on as above for another couple of minutes.

If you are doing the saucepan version, this will probably take about 15-20 min as well, but you’ll need to stir every now and again to prevent it sticking at the bottom.

The cranberries after cooking in the TMX

Cranberries in TMX

Cranberries in TMX

Orange and clementine zest

Orange and clementine zest

Orange and clementine zest

The finished product:

Cranberry sauce

Cranberry sauce

cranberry sauce


Chestnut Mushroom Soup with Truffle Oil Recipe

17 Jan

Mushroom display at Carluccio's mushroom market
Serves: 4


  • 300g of fresh chestnut mushrooms, thinly sliced
  • 25g of dried porcini mushrooms, soaked then chopped
  • 100g pre-cooked and peeled chestnuts, thinly sliced
  • 1 litre chicken or vegetable stock
  • 2 large onions, thinly chopped
  • 3 cloves of garlic, crushed
  • 25g butter
  • 1 tbsp olive oil
  • 100ml of dry sherry
  • 100ml of brandy
  • 1 tbsp white wine vinegar
  • Pinch of sugar
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped rosemary
  • 1 tsp finely chopped thyme
  • 1 tbps tomato purée
  • To finish
    • 2 tbsp chopped parsley
    • 1 tbsp chopped tarragon
    • 1 tbsp truffle oil


Melt the butter with the olive oil in a large pan or stock pot on a low heat. Add the onions, garlic, thyme and rosemary and cook for 5-10 minutes until the onions are soft and translucent. Add the chestnuts and cook for another 2 minutes. Then turn the heat up slightly then add the mushrooms and fry for another 5 minutes.

Pour in the brandy and sherry and simmer for about 10 minutes until the liquid is reduced by two-thirds. Mix the tomato puree in with the stock and the liqueur the porcini soaked in, then add it to the pan with the pinch of sugar and the vinegar. Turn down the heat and simmer for another 15 minutes. Finally, add the lemon juice and stir well.

Turn off the heat and allow it to cool a little before blending half the mixture, then returning it to the pan. Check the seasoning and add salt and pepper to taste. Serve in a bowl with the tarragon, parsley and a drizzle of the truffle oil on top.

Photography by Kake Pugh

Chicken and Chorizo Stew Recipe

7 May

This flavourful dish is a real Mediterranean mix – French-style cassoulet stew with Italian beans and Spanish sausage, slow cooked to let the full flavours develop. The chorizo melts to add a paprika punch to the rich red-wine, tomato and garlic sauce and the hint of lemon cuts right through the richness. Serve with plenty of crusty bread – you won’t want to leave a drop, and it’s easier to mop it up with the bread than trying to lick your plate clean!

Chorizo Sausage

Serves: 4
Preparation time: 30 mins
Cooking time: 2 hours+


  • 1 whole chicken, jointed into 10 pieces
  • 150g Chorizo sausage cut into 1cm cubes
  • plain flour, seasoned with salt and pepper
  • 2 carrots, diced
  • 1 bulb of garlic (about 10-15 cloves), peeled
  • 6 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 small red chilli, chopped
  • 2 tbsp balsamic vinegar
  • ½ bottle of red wine
  • 4 rosemary sprigs
  • 2 bay leaves
  • 2 x 400g tinned plum tomatoes, drained
  • 100g brown or green lentils
  • 1 tin of borlotti beans
  • 1 tin of cannellini beans
  • 1 pint of chicken or vegetable stock
  • 1 tbsp Dijon mustard
  • 4 dashes of Worcestershire sauce
  • 10 dashes of Tabasco sauce
  • 1 lemon, grated zest and juice
  • 2 tsps smoked paprika
  • ½ tsp sugar

Preheat the oven to 150C/300F/Gas 2 and warm a large casserole dish.

Coat the chicken pieces in the flour and seal in a large pan or stock pot with some olive oil. Once brown remove the chicken from the pan and set aside.

Next, add the onions, carrots, and chilli to the pan and cook gently for 10 minutes until softened. Chuck in the garlic cloves and the balsamic vinegar, followed by the wine, rosemary and bay leaves. Reduce the liquid by half over a moderate heat, which really intensifies the flavour.

Pour in the drained tomatoes, reduce the liquid again by half, then add the lentils and beans. Stir and add the stock, mustard and Chorizo sausage. Bring to a simmer.

Add the lemon zest, the sugar, paprika, Worcestershire and Tabasco sauce and a good twist of salt and pepper. Now add the chicken and cover with the sauce, then put it in the oven for about 2 hours. Just before serving, stir in the lemon juice.

Serve several pieces of chicken and several ladles of the cassoulet per person in a bowl with some crusty bread and a large glass of full bodied red. We recommend d’Arenberg’s Stump Jump Grenache/Shiraz 2005.