From BBC One-pot recipes
Serves 4
Ingredients

900g ripe vine tomatoes
3 garlic cloves
3 tbsp olive oil
4 large free range eggs
2 tbsp chopped parsley and/or chives

Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.

Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.

From Cook with Jamie
Serves 4
Ingredients

1 round lettuce
1 little gem lettuce
600g small, sweet, good-quality fresh or frozen prawns
2 ripe avocados
sea salt and freshly ground black pepper
cayenne pepper
1 lemon, cut into wedges, plus a little extra juice

for the Marie Rose sauce
3 heaped tablespoons mayonnaise
1 heaped tablespoon tomato ketchup
a splash of Worcestershire sauce
1 tablespoon good brandy
1-2 lemons

for the pangrattato
4 slices of good stale white bread
olive oil
sea salt and freshly ground black pepper

Separate the lettuce leaves from the cores. Wash and spin all your lovely leaves and put them to one side. Drain your fresh or thawed prawns.

For the Marie Rose sauce, mix together the mayo, ketchup, Worcestershire sauce and brandy until loose and pink. Cut the Marie Rose with a tang of lemon juice – add to taste

For the pangrattato, put the bread slices into a food processor and pulse until you have coarse breadcrumbs. Pour a good lug of olive oil into a frying pan, add a pinch of salt and pepper, then ad the breadcrumbs and fry until golden and crisp. Lay them on kitchen paper to drain off the oil

To assemble, score the avocados in half and twist them to separate the 2 halves. Remove the skin, slice them up roughly into 3 or 4 wedges and divide between the four plates.

Divide your prawns up and pile them on top of the avocado. I like to lightly dress the salad leaves with a little squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Toss them together and place a nice pile of leaves next to and around the avocado and prawns.

From Jamie’s Ministry of Food
Ingredients
Serves 2

2 chunky trout fillets skin on, scaled, and bones removed
sea salt and freshly ground black pepper
olive oil
a pat of butter
a few big handfuls of spinach
1 lemon

To prepare your trout:

Put a non-stick frying pan on medium to high heat. Sprinkle the trout fillets with some salt and pepper and drizzle with olive oil. Rub both sides of the fish until well-coated.

To cook your trout:

When the pan is nice and hot, add your trout fillets, skin side down, and cook for 3 minutes until crisp. While cooking, shake the pan around a little. When the heat has crept up nearly to the top of the fish and you think they’re ready, flip the fillets over for 30 seconds to cook from the other side-this will give you a crisp skin and a soft flakiness to the insides. Remove from the heat and place on your serving plates, skin side up. Add the butter and the spinach to the pan with a sprinkling of salt and pepper and place back on the heat. Keep moving the spinach around for just a minute using a pair of tongs. When it has wilted it’s ready to come off of the heat.

From Gordon Ramsay’s Kitchen Nightmares
Ingredients

1 large or two medium broccoli clusters (as fresh as possible)
Salt (3 tsp.)
Ground Black Pepper (4-5 turns on the grind wheel)
Water
Olive Oil

Bring water to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly.

Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.

Ingredients
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.

From BBC Food More One-pot Recipes
Serves 2
Ingredients

8 brown shallots , peeled and quartered but left whole at the root
2 sirloin steaks , about 175g/6oz each
crushed black peppercorns
25g butter
4 tbsp balsamic vinegar
large glass red wine , about 175ml/6fl oz
150ml beef stock

Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.

Pre-heat the oven to 200 degrees

Season the pork with salt and pepper. Brown the pork on both sides. Remove pork to a baking tray. Add the cheddar cheese around the pork.

In a frying pan, fry the onions, sage and apples for 5-10 minutes until lightly browned. Add the cider and simmer for 2 minutes. Pour the apple mixture over the pork.

2lbs boneless skinless chicken breasts (cut into strips)
½ cup corn starch
oil (for deep frying)
Sauce
2 tablespoons oil
3 tablespoons oyster sauce
6 tablespoons low sodium soy sauce
½ cup low sodium chicken broth
6 red dried chili peppers (or more depending on how spicy you want the sauce)
1 tablespoon sherry
2 garlic cloves (minced)
¼ teaspoon fresh ginger (minced)
3 green onions (chopped)
¼ cup dry roasted peanuts
2 teaspoons cornstarch
2 teaspoons cold water

In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.

In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry. Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.

From bbcgoodfood.com
Ingredients

2 tbsp sunflower oil
6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks
700ml/1¼ pts chicken stock (or water)
50g butter
1 onion , finely diced
400g mixed wild mushrooms
300ml/½ pt dry white wine
284ml pot double cream

Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.

Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.

While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.

BBC GoodFood 101 Mediterranean Dishes
Serves 4
Ingredients

5tbsp olive oil, plus a little extra for frying and drizzling
2tsp finely chopped fresh oregano
2 tbsp fresh lemon juice
16 new potatoes, halved
100g green beans
4 X 100g fresh tuna steaks
handful of black olives, pitted
8 anchovy fillets, thinly sliced in strips
16 cherry tomatoes
4 small eggs, soft boiled, halved
grated parmesan, to serve

Whisk the five tbsp of olive oil with the oregano and enough of lemon juice to taste, in a large bowl. Season, set aside

Cook the potatoes in boiling, salted water for 10 minutes or until tender, adding the beans for the last 4 minutes . Drain well and toss well while warm in the dressing.