SERVES 6–8 VEGETARIAN
Butter, for spreading
12 slices of white bread, crusts removed
200g (7oz) cooking apples, such as Bramley
150g (5oz) blackberries
450ml (16fl oz) single or regular cream
225ml (8fl oz) milk
4 eggs
150g (5oz) caster sugar
1 tbsp granulated sugar
Pinch of ground cinnamon (optional)
20 × 25cm (8 × 10in) square, round or oval ovenproof dish
1 Preheat the oven to 180°C (350°F), Gas mark 4.
2 Butter the bread, cut into smaller pieces and arrange 6 in the ovenproof dish, butter side down. Peel and core the cooking apples and cut into 2cm (¾in) chunks. Place the pieces and blackberries in a layer on top of the bread. Then arrange the remaining bread, again butter side down and overlapping if necessary, to cover the fruit.
3 Pour the cream and milk into a saucepan, bring to just under the boil and remove from the heat.
4 While the milk and cream are heating up, whisk together the eggs and caster sugar in a large bowl. Add the hot cream and milk and whisk to combine, then pour this custard over the bread and leave to soak for 10 minutes. Sprinkle the granulated sugar over the top and the cinnamon (if using).
5 Put the dish in a bain-marie (a roasting tin filled with just enough boiled water to come halfway up the side of the dish). Place in the oven and bake for about 1 hour until the top is golden and the centre set.
RACHEL’S TIP
This can be prepared in advance and left in the fridge overnight, uncooked. If making it this way, don’t heat up the milk and cream but add them cold to the whisked eggs and sugar.
MENU IDEAS FOR BRUNCHES AND LUNCHES
Citrus honeyed fruit
Skirt steak with spicy potatoes
Lazy weekend Bloody Mary
*
Spinach soup with rosemary oil
Venison sausage with celeriac purée
Apple snow with shortbread biscuits
*
Clams marinara
Penne with asparagus and Parma ham
Almond meringue with apricot purée
*
Salade Niçoise
Oven-baked courgette tortilla
Polenta, orange and almond cake
Sometimes you just want to get together with your friends for no reason in particular. It might be a spontaneous thought, and next thing you know you’re on the phone to all your friends asking if they can come over. Poker night? Movie night? Just because it’s Friday? There are so many reasons just to get a big pot of something on the go. Here you’ll find great ideas for simple but delicious meals that you can serve at any time and to just about anyone — including many which kids love. You won’t find starters here because this is ‘tuck-in’ food. Instead you’ll find plenty of hearty and comforting mains and desserts!
This vegetarian chilli is so bursting with flavours that even the most ardent meat lover will be impressed. Make sure to serve it with all the traditional chilli accompaniments, rice, guacamole and tomato salsa, sour cream and tortilla chips.
SERVES 8–10 VEGETARIAN
4 tbsp olive oil
1 large onion, peeled and finely chopped
8 cloves of garlic, peeled and finely chopped
4 carrots, peeled and finely chopped
4 sticks of celery, trimmed and finely chopped
Salt and ground black pepper
2 large red chillies, deseeded and finely diced
2 tsp coriander seeds, ground
2 tsp cumin seeds, ground
200g (7oz) soya mince or TVP (textured vegetable protein), covered in cold water and soaked for 45 minutes
2 × 400g tins of red kidney or pinto beans, drained and rinsed, or 125g (4½oz) dried beans, soaked and cooked (see right)
2 × 400g tins of chopped tomatoes
200ml (7fl oz) vegetable stock
150ml (5fl oz) red wine
3 tbsp chopped coriander, to serve
Large casserole dish or saucepan
1 Pour the olive oil into a large saucepan or casserole dish on a medium-low heat and add the onion, garlic, carrots and celery. Season with salt and pepper and cook, stirring occasionally, for about 20 minutes or until the vegetables are softened and golden. Stir in the chillies and spices and cook for a further 5 minutes.
2 Add all the remaining ingredients and taste for seasoning. Increase the heat to medium and cook, uncovered, for about 30 minutes or until thickened. Scatter with the chopped coriander and serve.
RACHEL’S TIP
To cook dried beans and pulses, soak them overnight in plenty of cold water, enough to cover the beans by a few centimetres, then drain and cook in fresh water until soft. It is best not to add salt to the cooking water as this toughens the beans.
Cooking time varies according to the type of bean and also how old they are:
Chickpeas
