consistency is reached. Season – Parmesan varies in saltiness so it is important to taste the pesto before seasoning. Transfer to an airtight container and cover with a thin layer of oil. Seal and refrigerate for up to 2 weeks.
Walnut pesto
2 cloves garlic, peeled and roughly chopped
50g/2oz grated Parmesan cheese
100g/3½oz fresh shelled walnuts
125–150ml/4–5fl oz extra virgin olive oil
1 handful basil leaves, torn
Salt and freshly ground black pepper to taste
Makes 250ml/8fl oz
Put the garlic, Parmesan, walnuts and a good splash of olive oil in a food processor and whizz to a paste. With the motor still running, drizzle in the remaining olive oil until the desired consistency is reached. Tear up the basil into the food processor and blitz once or twice to combine but do not whizz to completely purée the basil. Add salt and pepper. Transfer to a jar or airtight container and cover with a thin layer of olive oil. Seal and refrigerate for up to 2 weeks.
Coriander pesto
2 cloves garlic, peeled and roughly chopped
3 Tbsp grated Parmesan cheese
25g/1oz fresh shelled walnuts
1 red chilli, halved, with stem and seeds removed
75ml/2½fl oz extra virgin olive oil
40g/1½oz coriander 10g/½oz mint
10g/¼oz chives
Grated rind of 1 lime
Juice of ½ lime
Salt and freshly ground black pepper to taste
Makes 250ml/8fl oz
Put the garlic, Parmesan, walnuts, chilli and 1 Tbsp of the olive oil in a food processor and whizz to a paste. With the motor still running, drizzle in the remaining olive oil until the desired consistency is reached. Add the herbs, lime rind and juice to the food processor and blitz to combine but do not whizz to completely purée the herbs. Add salt and pepper to taste. Transfer to a jar or airtight container and cover with a thin layer of oil. Seal and refrigerate for up to 2 weeks.
Croûtons
1 Tbsp olive oil
2 cloves garlic, crushed
1 baguette, cut into 1cm/½in diagonal slices
Makes about 24–36
Preheat the oven to 180°C/375°F/Gas mark 4. Combine the oil and garlic in a bowl and brush the mixture, using a pastry brush, over both sides of the bread slices. Place on a baking tray and bake for about 15–20 minutes or until crispy and golden.
These will keep in an airtight container for up to 3 weeks.
Tomato, black olive, garlic and basil salsa
4 beef tomatoes, finely chopped
125g/4oz stoned black olives in brine, drained and finely chopped
2 cloves garlic, peeled and finely chopped
Few sprigs fresh basil, finely chopped
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
Salt and freshly ground black pepper
Mix all the ingredients together, cover and chill until required.
Sweet and sour brown tamarind chutney
100g/4oz tamarind purée
50g/2oz dates, pitted
50g/2oz brown sugar
½ onion, chopped
1 teaspoon garam masala
chilli powder, to taste
black salt (kala namak) or white sea salt, to taste
Grind the ingredients in a blender or food processor, adding just enough water to make a smooth purée.
Thai chilli paste
3–4 bird’s eye chillies, halved and deseeded
2 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
2–3 cardamom pods
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and roughly chopped
2cm/¾in piece fresh root ginger, peeled and roughly chopped
3 kaffir lime leaves, central vein removed and finely shredded
2 Tbsp vegetable oil
1 tsp fish sauce
1 large handful fresh coriander leaves and stalks
soy sauce
Makes 4–5 Tbsp
Chop the dried chillies into 1cm/½in pieces and soak in warm (boiled) water until softened, about 20 minutes. Drain well.
Heat a small frying pan over high heat. Add the coriander seeds, cumin seeds and cardamom pods and toast until they pop and are fragrant, 2–3 minutes. Remove from the heat and cool. Grind in a mortar with a pestle.
Combine all of the remaining ingredients, except for the soy sauce, in a food processor and pulse until combined. Add enough soy sauce to make a slightly runny paste.
The paste is best the day it’s made, but if you cover the surface directly with clingfilm it will keep in the fridge for up to one week.
White onion paste
1kg/2.2lb white onion, coarsely chopped
50ml/2fl oz vegetable oil
Makes about 400g/14oz when puréed
Fry or bake the onions until they caramelize. Blend the onions and their oil down to a purée using a little water as needed.
Basic savoury white sauce
