Part 4 (1/2)

Uncover the couscous and fork to fluff up the grains. Add the contents of the frying pan to the couscous and mix well. Taste and adjust the seasoning. Finally, stir through the chopped mint. Serve warm.

Linguine with lemon, feta, and basil The light and zesty flavor of this pasta dish makes it ideal for the summer. It's also quick and easy for supper during the week, because you are likely to have the ingredients on hand.

SERVES 4 4.

1 pound fresh (or 10 ounces dried) linguine cup olive oil grated zest and juice of 1 lemon 1/3 cup freshly grated Parmesan cup freshly grated Parmesan handful of fresh basil, leaves only 7 ounces feta cheese, crumbled 2 tablespoons toasted pine nuts

Cook the fresh pasta in a large pot of salted boiling water for 2 minutes. If using dried pasta, cook according to package directions until al dente. Tip the pasta into a colander, leaving about 2 tablespoons of the cooking water in the pot.

Immediately return the pasta to the pot and add the olive oil, lemon zest and juice, Parmesan, basil, and three-quarters of the crumbled feta. Toss well and check the seasoning. Divide among warm plates and scatter the remaining feta and the pine nuts over the top. Serve at once.

Smoked haddock with white beans and parsley A little bacon enhances the flavor of smoked fish in this surf-and-turf combination. If you cannot find smoked haddock, you can subst.i.tute other smoked white fish.

SERVES 4 4.

White beans and parsley: 4 cups soaked dried white beans (cannellini or navy) 3 thick slices of lean bacon, roughly chopped few sprigs of fresh thyme head of garlic, cut horizontally handful of fresh flat-leaf parsley, leaves chopped Smoked haddock: 2 thick slices of lean bacon, chopped 3 tablespoons olive oil 2 skinless fillets of smoked haddock, about 1 pounds in total 2 tablespoons b.u.t.ter, cut in pieces few sprigs of fresh thyme handful of fresh flat-leaf parsley, leaves only

Put the beans, bacon, thyme, and garlic in a pan and add water to cover. Bring to a boil and boil until the beans are soft, 11 hours. Use a slotted spoon to transfer half the beans to a blender. Add a ladleful or two of the cooking liquid and blitz to a fine puree. Transfer the puree to a clean saucepan. Drain the remaining beans, reserving the cooking liquid, and add to the puree. Remove and discard the bacon, thyme stems, and garlic. Stir to mix the beans with the puree, adding a little more cooking liquid if the mixture is too thick. Keep warm.

For the smoked haddock, fry the bacon in half the oil until crisp. Drain on paper towels.

Heat another frying pan with the remaining oil until hot. Add the haddock fillets to the pan and fry for a minute. Add the b.u.t.ter, then throw in the thyme sprigs and parsley leaves. As the b.u.t.ter melts and foams, spoon it over the fish to baste. Fry until the fish is just cooked through, 12 minutes longer. Remove from the heat and transfer to a warm plate, reserving the excess b.u.t.ter and oil. Let the fish rest for a couple of minutes.

Meanwhile, reheat the beans if necessary, and stir through the chopped parsley. Season to taste with black pepper. (You probably won't need salt because of the bacon and haddock.) Spoon the beans onto warm plates and lay the smoked haddock fillets on top. Add the crisp bacon and a little oil and b.u.t.ter from the pan in which you cooked the fish. Garnish with parsley leaves and serve.

Gordon's posh kedgeree I've cooked many versions of Anglo-Indian kedgeree in my life. This is the one I make when we have guests staying over the weekend. It makes a great Sat.u.r.day or Sunday brunch-rice is ideal if you have a hangover.

SERVES 46 46 2 cups chicken or fish stock (see Chapter 9) few sprigs of fresh thyme pinch of saffron strands 9 ounces skinless, lightly smoked salmon fillet 7 ounces large raw shrimp, peeled and deveined 2 tablespoons olive oil 2 large shallots, minced 2 tablespoons b.u.t.ter, cut in pieces 1 teaspoon mild curry powder 2 cups basmati rice 12 quail eggs, at room temperature handful of fresh flat-leaf parsley, leaves chopped lemon wedges for garnish

Put the stock, thyme, saffron, and a little salt and pepper into a saucepan. Bring to a simmer, then gently lower the salmon fillet into the stock and poach for 4 minutes. Lift the fish out with a slotted spatula onto a warm plate. Add the shrimp to the stock and poach just until they turn firm and opaque, about 2 minutes. Using a slotted spoon, transfer the shrimp to the plate of salmon. Cover with foil and keep warm.

Strain the stock and discard the thyme; set aside. Return the pan to the heat and add the olive oil, shallots, and some seasoning. Fry, stirring occasionally, until the shallots are soft but not browned, 46 minutes. Add the b.u.t.ter and curry powder. Cook, stirring, for 2 minutes, then tip in the rice. Stir and cook for 2 minutes longer, to toast the rice lightly.

Add a generous seasoning of salt and pepper and pour in the stock. Stir and bring to a simmer. Cover the pan with a lid and let simmer for 10 minutes. Without lifting the lid, remove the pan from the heat and let the rice stand for 5 minutes.

Meanwhile, cook the quail eggs in boiling water for 3 minutes. Drain and refresh under cold running water. Crack and peel off the skins, then cut each egg in half.

Fluff the rice with a fork to separate the grains, then taste and adjust the seasoning, adding a bit more b.u.t.ter if you wish. Break the salmon fillet into large flakes and add to the rice, along with the shrimp and most of the chopped parsley. Gently mix the ingredients through the rice. Pile onto warm plates and garnish with the quail eggs, remaining parsley, and lemon wedges. Serve at once.

Spinach, mushroom, and ricotta cannelloni Like the grilled vegetable lasagne on Chapter 2, this is another delicious dish that's definitely not just for vegetarians. It can be prepared in advance, and then put into the oven about 20 minutes before you're ready to eat.