Served just warm with nutty brown rice, garlicky yoghurt and rocket salad on the side, this dish makes a lovely vegetarian supper. It also works well with grilled or barbecued lamb, wrote the late Skye Gyngell in her bestselling book “A Year in My Kitchen”, which has just been reissued in a 20th anniversary edition.

Ingredients (serves 4-6)

• 1.5kg aubergines, trimmed
• sea salt and freshly ground black pepper
• olive oil, to shallow fry
• 50g unsalted butter
• 1kg ripe tomatoes, roughly chopped
• 4 garlic cloves, peeled and sliced
• 400ml crème fraîche
• 2 tbsp tarragon leaves, finely chopped
• 2 tbsp chopped flatleaf parsley, plus extra to finish
• ½ tbsp chopped thyme leaves (ideally lemon thyme), plus sprigs to garnish
• 1 tbsp finely chopped chives
• 50g parmesan, freshly grated
• extra-virgin olive oil, to drizzle

Method

• Slice the aubergines into 1cm rounds. Lay in a colander and sprinkle generously with salt. Leave to degorge the juices for about 30mins – beads of moisture will appear on the flesh. Before cooking, pat each slice dry with kitchen paper.
• Heat a 1cm depth of olive oil in a large, fairly deep frying pan over a medium-high heat. Fry the aubergine slices, a few at a time, until golden brown on one side, then turn and brown on the other side. Remove and drain on kitchen paper.
• Melt the butter in another saucepan. Add the chopped tomatoes and garlic and season with a good pinch of salt and pepper. Cook over a low heat for about 15mins until the tomatoes are soft.
• Meanwhile, put the crème fraîche into a small pan and bring to the boil over a medium heat. Allow to bubble until reduced by a third, then take off the heat and add the tarragon, parsley, thyme and chives. Add half of the parmesan and taste for seasoning.
• Preheat the oven to 180°C. Line the bottom of a large, shallow ovenproof dish with a layer of aubergine slices. Follow with a thin coating of the tomato sauce and a sprinkling of parmesan. Continue layering, finishing with tomato sauce. Pour over the crème fraîche and sprinkle with the remaining parmesan. Leave to sit for a few minutes to allow the flavours to get acquainted.
• Place in the oven and bake for about 20-25mins until golden brown. Allow to stand for 5mins. Drizzle with a little extra-virgin olive oil and sprinkle with a pinch or two of salt. Scatter over some finely chopped parsley and thyme sprigs to garnish and serve... but not too hot!

Taken from A Year in My Kitchen by Skye Gyngell.

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I learnt how to make this vibrant dip in Aleppo, where I led culinary tours before the uprising, said Anissa Helou. They included a lesson from chef Maria Gaspard, who made all kinds of fabulous dishes, including this one.

Ingredients (serves 6)

• 600g beets
• 80ml tahini, or to taste
• 1 clove garlic, peeled, minced to a fine paste
• juice of 1 1⁄2 lemons, or to taste
• sea salt
• extra virgin olive oil, to drizzle over the dip
• 1 tbsp finely chopped flat-leaf parsley or slivered pistachios, for garnish

Method

• Preheat the oven to 220C.
• Wash the beets and cut any excess stalks but without cutting into the beets. You do not want them to bleed during baking. Wrap each beet with foil and place on a baking sheet. Bake for 1 to 1 1⁄2 hours, depending on their size, until soft but not mushy.
• Remove from the oven on to a large cutting board. Unwrap, then peel and cut into chunks. Place in a food processor. Add the tahini, garlic and lemon juice and process until you have a smooth purée.
• Transfer to a large mixing bowl. Add salt to taste and more lemon juice and/or tahini if you feel it needs it. Spread in a shallow round or oval serving bowl, making grooves here and there.
• Drizzle a little olive oil in the grooves and sprinkle with the chopped parsley or slivered pistachios.
• Serve with good bread.

Taken from Lebanon: A Culinary Celebration by Anissa Helou.

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This is a moist and moreish cake to have at any tea party, said Jennifer Rinkoff. With a scrumptious mascarpone buttercream, you’ll be tempted to make it every weekend.

Ingredients (makes 1)

• 175g butter, softened, plus extra for greasing
• 175g caster sugar
• 4 medium eggs
• 175g self-raising flour
• 1 tsp baking powder
• 2 tbsp strong espresso, cooled
• 1 tsp vanilla extract
• 2 tbsp milk

For the syrup and topping:

• 2 tbsp strong espresso, hot
• 1 tbsp caster sugar
• 250g mascarpone cheese, at room temperature
• 150ml double cream
• 50g icing sugar, sifted
• 1 tsp vanilla extract
• cocoa (unsweetened chocolate) powder, sifted, for dusting

Method

• Preheat the oven to 160C fan/180C/350F/gas mark 4 and grease and line a 900g (2lb) loaf tin with baking parchment.
• In a large bowl, cream the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well but being careful not to over-mix. Fold in the flour and baking powder. Stir through the cooled espresso, vanilla extract and milk until smooth.
• Pour the batter into the prepared loaf tin and bake for 40-45 minutes, or until a skewer comes out clean.
• While the cake is still in the tin and warm from the oven, make a syrup by mixing the hot espresso with the sugar until the sugar dissolves. Poke small holes in the loaf with a skewer and spoon over the syrup. Leave to cool completely.
• In a bowl, whisk the mascarpone, cream, icing sugar and vanilla extract until thick and spreadable (don’t over-whisk or it may split). Spread the mascarpone topping generously over the cooled loaf using a small spatula.
• Dust with cocoa powder for a lovely finish. Chill for 1-2 hours to set before slicing, and store any leftovers in the refrigerator.
• Tip: this cake can be frozen for up to three months. The frosting and cake can both be frozen but it’s best to freeze them separately, or the finished cake can be frozen if sliced first.

Taken from ‘The Jewish Bakery: over 100 Family Recipes from east London’s oldest Jewish bakery’ by Jennifer Rinkoff.

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I dream about clafoutis for breakfast every day, says Alice Kelly. I can’t make a pancake now without wishing it was a clafoutis instead. Something about its sugary crust, creamy centre and the tangy blackberries won’t leave my head. If you make this, I am almost certain it will be one of your favourites too.

Ingredients (serves 8)

• 30g (2 tbsp) salted butter, melted
• 150g plain flour
• 125g caster sugar
• 3 medium eggs
• 250g whole milk
• 1 tsp vanilla bean paste
• 125g blackberries for the topping
• 50g caster sugar for the topping
• To serve: vanilla ice cream or warm custard

Method

• Preheat the oven to 190°C. Brush the melted butter all over the base and sides of a large (approx. 30.5cm) ovenproof frying pan.
• Put the flour, sugar, eggs, milk and vanilla in a large mixing bowl. Using an electric mixer, beat until smooth, then pour the batter into the buttered pan. Scatter the blackberries evenly over the top, then sprinkle over the caster sugar.
• Bake in the preheated oven for 30-35 minutes, until the clafoutis is golden brown around the edges and set in the centre.
• Serve with a scoop of vanilla ice cream or with warm custard.
• Tip: the clafoutis is best eaten on the day it’s made, but if you want to make it ahead of time, store the baked clafoutis in the fridge and reheat it in the oven before serving.

Taken from “Scratch” by Alice Kelly, published by Nine Bean Rows at £30. To buy from The Week Bookshop for £26.99, visit theweekbookshop.co.uk to place your order, or call 020 3176 3835 to speak to a bookseller.

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Sweet figs and salty prosciutto make an irresistible pairing, said food writer and cookbook author Sue Quinn. And it’s even better combined with the tang of blue cheese and the crunch of nutty pangrattato in this light but luxurious appetiser.

Ingredients (serves 4)

• 80g creamy blue cheese
• 4 ripe figs, halved lengthwise
• 4 slices prosciutto, halved lengthwise
• 1 tbsp runny honey, plus extra for serving
• 1 small handful of basil leaves, torn

For the pangrattato

• 1 tbsp olive oil
• 30g fresh breadcrumbs (not too fine; ideally sourdough)
• 20g chopped hazelnuts or walnuts
• 1 small garlic clove, minced finely
• grated zest of 1⁄2 a lemon

Method

• Preheat the oven to 200°C. Place a small spoonful or slice of blue cheese on the cut side of each fig half. Wrap each with a strip of prosciutto, and arrange them snugly in a baking dish.
• Drizzle with the honey and roast until the cheese has melted and the figs are soft – about 10 minutes.
• Meanwhile, make the pangrattato. Warm the olive oil in a small skillet, add the breadcrumbs, nuts and garlic and fry over a medium-high heat, stirring until crisp and golden. Stir in the lemon zest and set aside.
• Transfer the roasted figs to a serving plate, pour over the juices from the dish, and scatter with the pangrattato. Top with torn basil leaves.
• Serve straightaway, with an extra drizzle of honey, if desired.

Taken from Cheese Please by Sue Quinn.

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This dish felt like a permanent fixture on our menu during the late 1970s and early 1980s, says Rick Stein. I probably first had it in Paris, during one of our early trips, which would have been around 1978. When my then wife Jill and I were on holiday, we made a point of testing things out and picking up recipes and ideas for the kind of restaurant ours should aspire to be. When fish conservationists began discouraging people from fishing for skate, we discovered that ray was OK – so this dish was born.

Ingredients

• 4 skinned ray wings, about 225g each
• 15g nonpareilles capers in brine, drained and rinsed

For the court-bouillon

• 300ml dry white wine
• 85ml white wine vinegar
• 2 bay leaves
• 12 black peppercorns
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 1 tsp salt

For the black butter

• 175g butter
• 50ml red wine vinegar
• 1 tbsp chopped flat-leaf parsley

Method

• First, make the court-bouillon. Put all the ingredients into a large pan with 1.2 litres of water. Bring to the boil and simmer for 20 minutes. Set aside to cool, which will allow the flavour to improve before using.
• Put the ray wings into a large pan. Pour over the court-bouillon, bring to the boil and simmer the wings very gently for 15 minutes until they are cooked through.
• Carefully lift the ray wings out of the pan, leave the excess liquid to drain off and then place the wings on to 4 warmed plates. Sprinkle with the capers and keep warm.
• For the black butter, melt the butter in a frying pan. As soon as it starts to foam, turn quite brown and smell very nutty, add the vinegar, then the parsley. Let it boil down for a minute or so, until slightly reduced. Pour the butter over the ray and serve.

Taken from “The Seafood Restaurant Cookbook” by Rick Stein and Jill Stein, published by Jon Croft Editions at £35. To buy from The Week Bookshop for £31.99 (incl. p&p), visit theweekbookshop.co.uk or call 020 3176 3835.

My mother used to make soup on a Tuesday and serve it with cheese and pickle on a crusty baguette for dipping, said Ian Bursnall in his new book of delicious recipes for cooks on a tight budget. This one is just the thing to warm you up on a cold winter's day. 

Ingredients

• 600g leeks, washed and chopped 
• 30g unsalted butter 
• 4 garlic cloves, chopped 
• 700g potatoes, peeled, washed and quartered 
• 700ml vegetable stock 
• 1 bay leaf 
• ½ tsp salt 
• ½ tsp pepper 
• 200ml double cream 
• 2 tsp wholegrain mustard 
• 200g baguette 
• 1 tbsp unsalted butter 
• 3 tbsp vegetable oil 
• 2 garlic cloves, crushed 
• 50g mature cheddar cheese, grated (optional) 
• salt and pepper  

Method

• Line a baking tray with greaseproof paper. 
• First, make the soup. Place the leeks in a saucepan with the butter and cook over a low heat until the leeks start to soften, about 5 minutes. 
• Add the garlic and cook for 1 minute. Add the potatoes, stock, bay leaf, salt and pepper. 
• Stir and place the lid on. Bring to a simmer, then cook until the potatoes are tender, about 15-20 minutes. 
• Once cooked, put the soup to one side to cool, remove the bay leaf, then blitz with a stick blender to the consistency you like. 
• Stir in the cream and mustard and set aside. 
• Preheat the oven to 180°C fan/200°C/gas mark 6. 
• Now make the garlic croutons. Cut your baguette into bite-sized pieces and put into a bowl. 
• Put the butter, oil and garlic with some salt and pepper into a saucepan over a low heat. Melt the butter, then cook the garlic for 1 minute. 
• Pour the garlic butter over the bread pieces, tossing them to coat well. Add the cheese, if using, and toss together. 
• Spread the bread pieces out on the lined baking tray, then bake in the oven for around 10 minutes until golden and crispy, turning once or twice, but do keep an eye on them. 
• Remove from the oven and set aside, while you gently reheat the soup in a saucepan. 
• Serve the hot soup in bowls and serve the croutons in a separate bowl so people can help themselves.

Taken from "The Skint Cook: Over 80 easy, tasty recipes that won't break the bank" by Ian Bursnall, published by HQ, HarperCollins at £20. Photography by Martin Poole. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk.

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