Now place this in the fridge to firm up, then repeat with the other half of the pastry and the remaining salami.
Once the pastry is firm enough, remove from the fridge and put one block on a chopping board. Place the pastry so that the salami sticks are horizontal like the rungs of a ladder. Using a sharp knife, cut a slice vertically about 1cm thick. Repeat all the way along with both blocks of pastry, then place each slice onto a baking sheet, spacing them about 2cm apart because they tend to spread during baking. Brush the pastry (try to avoid the salami sticks) with the eggwash and place in the oven. Turn the oven down to 200°C (400°F), Gas Mark 6 and cook for about 20 minutes, or until the pastry is well risen and golden brown. Have a peek through the glass at 15 minutes to see how they are doing, just in case they have cooked more quickly.
Goat’s cheese truffles
Really cute and tasty little balls of yumminess.
Makes 18–20
300g rindless goat’s cheese log, fridge cold
Sea salt and freshly ground black pepper
Few squidges of honey
Suggested coatings
(Each amount coats about 2 balls)
2 tsp crushed pink peppercorns
1 tsp sesame seeds
½ tsp paprika
1 tbsp finely grated Parmesan cheese
1 tbsp finely chopped fresh chives
1 tbsp toasted and finely chopped hazelnuts
Prepare your chosen coating ingredients and put each one in a separate small bowl or ramekin. Choose a good combination of colours, flavours and textures.
Put the goat’s cheese in a bowl and season, blending the salt and pepper in well. Break the cheese into bite-sized pieces, each about 15g (1 teaspoon) each and roll them into smooth balls measuring about 2.5cm in diameter.
Mix the honey with a few drops of water to loosen it a little and brush it all over a truffle. Place the ball in one of the coatings and swirl it around until it is evenly coated. Arrange on a serving platter and repeat until all the balls are coated.
Either eat at once or cover and refrigerate until almost ready to serve. The beauty of these is that they can be made ahead of time and then taken out of the fridge half an hour or so before guests arrive.
Roasted butternut squash soup with chilli & ginger
This is the soup that broke me – it turned me from being a model into wanting to be a chef. I made it one autumnal day in Battersea and the sweet, deep, slightly spicy taste blew me away.
Makes about 1.2 litres, serves 4
1 medium butternut squash, about 800g, unpeeled, deseeded and cut in half from top to bottom
1 clove of garlic, unpeeled and squashed
2 tbsp olive oil
Sea salt and freshly ground black pepper
50g butter
1 large onion, peeled and finely diced
1 x 2cm piece of fresh ginger, peeled and finely grated
Pinch of dried chilli flakes (optional) or 1–2 chillies, deseeded and finely chopped (I like my chillies quite hot), plus extra to serve
900ml of liquid chicken stock (veggie stock is good but chicken stock usually has a better flavour)
Squeeze of lime juice
To serve
Splash of coconut milk
Few fresh coriander leaves
Preheat the oven to 220°C (425°F), Gas Mark 7. Put the butternut squash halves on a large roasting tray with the garlic. Slash the squash with a knife, then drizzle with a tablespoon of olive oil and season well. Roast in the oven for about 30–35 minutes, or until a knife inserted into the squash slides through easily and it is nice and soft.
While the squash is roasting, put the remaining tablespoon of oil and the butter in a large pan over a low heat. Add the onion and seasoning and leave to soften right down, stirring occasionally. This is a little time-consuming and can take up to 20 minutes or so, but it is worth it for the sweetness of flavour.
Remove the roasted squash from the oven and leave to cool a little, turn the oven off and pop some bowls in to warm. As soon as the squash is cool enough to handle, scoop the flesh from the skin and set aside, discarding the skin.
Once the onion is soft, squeeze in the roasted garlic clove, discarding the skin, then add the squash, ginger, chilli and stock. Bring to the boil then take it off the heat.
Next, get another large pan at the ready. Working in batches, blitz the soup in a blender, pouring the smooth soup into the clean pan. I like to blitz it until it is really, really smooth. Once all the soup has been blitzed, return the soup to the hob to heat through until piping hot. Taste and season with salt and pepper if you think it needs it. At this stage I often add a squeeze of lime juice, which really lifts the flavours of the soup.
Ladle the piping hot soup into the warmed serving bowls and serve with a little coconut milk drizzled over the top and a sprinkling of coriander leaves and finely sliced chilli.
Herbed baked Scotch eggs
I have a penchant for Scotch eggs. I buy them at the petrol station in the middle of long car journeys – I just fill the car up with petrol, then go into the shop and grab a Scotch egg and a packet of prawn cocktail crisps. However, when I have time, I like to make my own, and I use different types of sausagemeat to give them something a bit extra. Dipped in some mayonnaise or a large blob of salad cream, they really make my day.
Makes 4
Oil, for oiling and drizzling (you can use light oil spray if you like)
4 medium eggs
1 egg, lightly beaten
75g natural or golden dried breadcrumbs
Small handful of fresh thyme leaves
Pinch of ground nutmeg (optional)
Salt and freshly ground black pepper
Plain flour, for dusting
Pinch of mustard powder
6 good-quality sausages, with their ‘skins’ removed
Preheat the oven to 200°C (400°F), Gas Mark 6 and line a baking tray with oiled foil. Put the whole eggs in a pan, cover with cold water and bring to the boil. Once the water is boiling, turn it down to a robust simmer and cook for 5 minutes. When the eggs are ready, remove the pan from the heat, take it to the sink and run cold water over the eggs for a minute or two to stop them cooking. Peel the eggs and set aside.
Put the lightly beaten egg in one bowl and the dried breadcrumbs, thyme and nutmeg along with a bit of salt and pepper in another bowl. Season the flour with salt and pepper and the mustard powder.
Put some clingfilm on the work surface, take 1½ sausages and squidge the meat down on the clingfilm. Squish it until is becomes a roundish