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Katie Kingsley serves up some quick and easy dishes which you can (hopefully) enjoy al fresco.

Cheat’s paella

This is a really flavoursome, sweet and smoky savoury rice that would perk up anyone’s weekday night and will be ready in under 10 minutes if you are using refrigerated leftover rice. It also makes an excellent choice for a barbecue as it goes
well with meat, fish and salads, a guaranteed crowd-pleaser!

Cook one cup of rice according to packet instructions and refrigerate until required (this works best if the rice is cooled before using). Finely chop an onion and fry in 1 tbsp of olive oil, adding 100g of diced cooking chorizo once the onion has softened. Weigh out 150g of frozen peas in a small bowl (if using fresh peas, add with the peppers), add a chicken stock cube and pour over 150ml of boiling water.

Mince two cloves of garlic and add to the chorizo once it has released its oils with 2tsp of smoked paprika, cooking for one minute then adding the rice and stirring to coat. Add your stock and peas with 150g of drained and sliced roasted red and yellow peppers, cooking over a high heat until almost all the liquid has been absorbed by the rice. Serve with lemon wedges and sprinkled with fresh parsley.

Herby halibut skewers

These work fantastically on a barbecue; use any firm fleshed white fish and be sure to get a generous char. Leftover salsa is delicious with lamb or spread over fish in a tray bake with roast tomatoes, peppers and olives.

To make your salsa verde, either finely chop or blitz everything together depending on your tastes and time frame. You will need a handful of mint and parsley, the juice and zest from one lemon, 100g of roasted salted pistachios, one garlic clove and enough extra virgin olive oil to obtain your desired consistency. Refrigerate until required. In a larger bowl, finely chop a small handful each of fresh chives, oregano and mint then add 3 tbsp of olive oil and season well.

Take two large fish fillets and cut into bite sized chunks then add to your bowl with the herbs and oil before threading onto skewers with alternating ribbons of yellow and green courgettes. Season skewers before cooking on a hot barbecue or ridged grill pan for a few minutes on each side so you get charred edges. Serve with your salsa verde dotted on top and in sauce pots.

Raspberry and pistachio mess

The very essence of summer and worthy of concluding the most champion of barbecues with just a few extra flourishes. It’s an ideal dessert to prepare in advance and throw together as you are ready to serve it.

Whisk 250ml of double cream to soft peaks. Sieve 100g of icing sugar into the cream then add ¼ tsp of vanilla extract and fold to combine. Refrigerate until required. Place 300g of frozen raspberries into a small pan adding a few tbsp of icing powder and squeeze of lemon juice. Bring to a boil and then simmer for five to 10 minutes until the mixture has thickened.

Adjust lemon and sugar to taste then when you are happy with the balance, place a fine mesh sieve over a bowl and use a spatula or wooden spoon to push the coulis through so only the seeds are left in the sieve then refrigerate the coulis until required. Finely chop a handful of unsalted roasted pistachio nuts and roughly break meringues into chunks. When you are ready to assemble the desserts, first dollop in cream then meringue then fresh raspberries with coulis then repeat. Finish off with chopped pistachios and edible flowers or sugared petals.

Watercress season is upon us!

If you are lacking inspiration then I hope these simple but effective recipes from Katie Kingsley will motivate you to acquaint it with your dining table. This mysterious vegetable is known to harbour powers beyond tantalising taste buds. Whether it be a cure for baldness, mental stimulant or aphrodisiac you are after, surely failing to make the most of it this season would be reckless!

Curried egg and watercress sandwich

Boil eggs for seven or eight minutes (you want them in between soft and hard-boiled), I allow two eggs per sandwich. Peel under cold running water and chop eggs before transferring to a bowl and leaving to cool. Add 2 tbsp of mayonnaise (1 tbsp per egg) then add 1 tsp of curry paste and season with pepper. Mix and leave in the fridge to cool until required. I like to serve in between buttered brown seeded bread with plenty of watercress.

Potato, fennel and lemon wedges

Heat oven to 200°C. Cut three or four Maris Piper or King Edward potatoes in half and then into wedges and place in a large bowl. Cut two fennel bulbs into wedges (reserving fronds) and a lemon into six wedges then add to the bowl. Drizzle over about 2 tbsp of rapeseed oil, season with salt flakes and use your hands to toss everything together and coat it before placing on a baking tray and into the oven for about 40 minutes, or until crisp and golden. You will need to give them a shake halfway through cooking. Sprinkle over the reserved fennel fronds and serve with more flaked sea salt and mayonnaise.

Roast salmon and watercress mayonnaise

Heat oven to 180°C and line a shallow baking dish with foil. Thickly slice a lemon and fry in a little oil until golden then season and leave to one side. Pat dry using kitchen paper and rub olive oil into as many salmon fillets as people you desire to serve. Season the fish with salt and pepper and lay your lemon slices on top before placing into the oven.

Check the fillets after 10 minutes, they are ready when the fish flakes easily with a fork. Use a food processor to make the mayonnaise. Zest and juice one lemon, add 1 tsp of juice to the bowl with the zest, three egg yolks, 1 tsp of Dijon mustard and blitz until combined. With the motor running, add 150ml of rapeseed oil in a thin steady stream until emulsified. Add 50g roughly chopped watercress and blitz again then add seasoning and more lemon juice to taste. Refrigerate until required.

Dress some fresh watercress and serve on a board for people to help themselves or separate plates then flake the salmon into large chunks and serve over the watercress with dollops of mayonnaise.

Banana split

Place a handful of pecans in a bowl and toss through enough maple syrup to coat. Transfer to a lined baking tray and toast in a heated oven for a few minutes until they are crisp and glossy. Roughly chop and set aside. Whisk a small 170ml tub of double cream to soft peaks and chill until required.

Make a chocolate sauce by breaking up 100g of good quality dark chocolate into small pieces and placing in a heatproof bowl with 15g of butter. Slowly melt the chocolate, stirring occasionally over barely simmering water (don’t let the water touch the bowl). Remove from the heat when smooth and let it cool to room temperature before stirring in 1 tbsp of golden syrup and 2 tbsp of double cream, or cream to taste.

Gently heat some caramel so it loosens up enough to drizzle. Assemble your splits by slicing bananas lengthways and placing in a dish with two scoops of vanilla ice cream between the slices, a good dollop of whisked cream, scattering of maple pecans, drizzle of caramel and chocolate sauce then finish off with a cherry on top!

The garden looks abundant again! Katie Kingsley brings us these recipes that are all fresh, feel-good and perfect for entertaining over the Easter holiday.

Spring fritters

These are so quick to put together and look irresistible laid on a platter with dollops of radish raita and pesto. Serve with dressed watercress for an ideal starter or light lunch, very “Garden of Eden”. Use whichever vegetables and herbs, cheeses, seeds or spices you have to hand and design your ultimate personalised perfect patty. Heat a grill pan to very hot then char two bunches of spring onions on both sides until soft. Blanch a few handfuls of peas in salted boiling water until just cooked then drain and add to a bowl with one tin of drained white beans (such as cannellini or butter).

Chop your charred onions and add them to the bowl then mash together until combined but still chunky. Add a handful of chopped fresh mint leaves, the zest of a lemon, a handful of crumbled feta, 2 tbsp of plain flour, a good pinch nigella or black onion seeds and one beaten egg then season and mix together until just combined. Heat rapeseed or vegetable oil in a frying pan to about 1cm deep. Check the oil is at the right temperature by dropping a bit of mixture into the pan, if the oil sizzles quite fiercely it should be ready. Spoon dollops of your mixture into the pan and flatten slightly with the back of the spoon so the patties are about 2cm thick. Cook for a few minutes on each side until golden and crisp then transfer onto kitchen paper whilst you finish cooking the rest.

Slice four radishes thinly then place three or four of them in a small bowl with 4 tbsp of plain yoghurt, a small handful of mint leaves finely chopped and 2 tsp of dried mint. Prepare your pesto (if you are making your own) and lay your patties on a serving platter then spoon over dollops of yoghurt mixture, green pesto, fresh radish discs, fresh herbs and lemon wedges.

Risotto primavera

Once this gets going, there’s no stopping to measure or slice so I’d recommend preparing all ingredients. Weigh out 200g of frozen broad beans, drop into boiling water and leave for 1 minute before removing with a slotted spoon and dropping into cold water to peel off the skins. Snap off and discard the woody ends from a 200g bunch of asparagus and slice into four parts.

Finely chop a brown onion and mince three cloves of garlic, chop four spring onions, measure a large glass/250ml of white wine, a cup of risotto rice and 1 litre of vegetable or chicken stock. Use a saucepan to heat the stock until just simmering and a large heavy-based pan to prepare the risotto. Heat 1 tbsp of olive oil and sauté the onion and spring onion until translucent then add the minced garlic for the last few minutes and add your rice, stirring through. Add your wine and let this bubble rapidly for a few minutes until absorbed into the rice then add, one ladle at a time, stirring often and keeping at a simmer. When the stock is almost all absorbed again, ladle in more stock and taste as you go checking seasoning to ensure the rice is cooked to perfection – it should be softened with just a bit of bite in the centre.

About four minutes before the risotto is cooked, add the broad beans to the rice and asparagus to the simmering stock. Use a slotted spoon to transfer the asparagus to the risotto just before you take the pan off the heat. Add 50g of grated parmesan, a splash more stock to keep it moist and a knob of butter then put the lid on and leave to rest for three minutes before serving with more parmesan.

Lemon and poppy seed Easter loaf

Carefully pluck the petals from a yellow rose. Beat one egg white until frothy and brush on to each petal before coating in caster sugar, shaking off any excess and leaving on baking paper to dry and stiffen (this will take a few hours). Heat your oven to 150°C and grease and line a loaf tin approx 20 x 12cm. Use an electric hand whisk to beat 175g of butter at room temperature then add 175g of caster sugar and beat again until pale and creamy. Measure out 250g of self-raising flour and add three eggs, adding 1tbsp of flour and beating well after each addition. Add the remaining flour with 40g of poppy seeds, four heaped tbsp of natural yoghurt and pinch of salt. Fold until combined then transfer to your tin and bake for 1 hour 20 minutes, checking after one hour.

The cake is ready when a skewer inserted comes out clean. Cool on a wire rack while you prepare the frosting. Measure out 270g of cream cheese, 90g of natural yoghurt, 100g of sifted icing sugar and beat together using a wooden spoon. Add lemon juice to taste and spread thickly atop the cooled loaf then scatter with your crystallised petals.

The garden looks abundant again! Katie Kingsley brings us these recipes that are all fresh, feel-good and perfect for entertaining over the Easter holiday.

Spring fritters

These are so quick to put together and look irresistible laid on a platter with dollops of radish raita and pesto. Serve with dressed watercress for an ideal starter or light lunch, very “Garden of Eden”. Use whichever vegetables and herbs, cheeses, seeds or spices you have to hand and design your ultimate personalised perfect patty. Heat a grill pan to very hot then char two bunches of spring onions on both sides until soft. Blanch a few handfuls of peas in salted boiling water until just cooked then drain and add to a bowl with one tin of drained white beans (such as cannellini or butter).

Chop your charred onions and add them to the bowl then mash together until combined but still chunky. Add a handful of chopped fresh mint leaves, the zest of a lemon, a handful of crumbled feta, 2 tbsp of plain flour, a good pinch nigella or black onion seeds and one beaten egg then season and mix together until just combined. Heat rapeseed or vegetable oil in a frying pan to about 1cm deep. Check the oil is at the right temperature by dropping a bit of mixture into the pan, if the oil sizzles quite fiercely it should be ready. Spoon dollops of your mixture into the pan and flatten slightly with the back of the spoon so the patties are about 2cm thick. Cook for a few minutes on each side until golden and crisp then transfer onto kitchen paper whilst you finish cooking the rest.

Slice four radishes thinly then place three or four of them in a small bowl with 4 tbsp of plain yoghurt, a small handful of mint leaves finely chopped and 2 tsp of dried mint. Prepare your pesto (if you are making your own) and lay your patties on a serving platter then spoon over dollops of yoghurt mixture, green pesto, fresh radish discs, fresh herbs and lemon wedges.

Risotto primavera

Once this gets going, there’s no stopping to measure or slice so I’d recommend preparing all ingredients. Weigh out 200g of frozen broad beans, drop into boiling water and leave for 1 minute before removing with a slotted spoon and dropping into cold water to peel off the skins. Snap off and discard the woody ends from a 200g bunch of asparagus and slice into four parts.

Finely chop a brown onion and mince three cloves of garlic, chop four spring onions, measure a large glass/250ml of white wine, a cup of risotto rice and 1 litre of vegetable or chicken stock. Use a saucepan to heat the stock until just simmering and a large heavy-based pan to prepare the risotto. Heat 1 tbsp of olive oil and sauté the onion and spring onion until translucent then add the minced garlic for the last few minutes and add your rice, stirring through. Add your wine and let this bubble rapidly for a few minutes until absorbed into the rice then add, one ladle at a time, stirring often and keeping at a simmer. When the stock is almost all absorbed again, ladle in more stock and taste as you go checking seasoning to ensure the rice is cooked to perfection – it should be softened with just a bit of bite in the centre.

About four minutes before the risotto is cooked, add the broad beans to the rice and asparagus to the simmering stock. Use a slotted spoon to transfer the asparagus to the risotto just before you take the pan off the heat. Add 50g of grated parmesan, a splash more stock to keep it moist and a knob of butter then put the lid on and leave to rest for three minutes before serving with more parmesan.

Lemon and poppy seed Easter loaf

Carefully pluck the petals from a yellow rose. Beat one egg white until frothy and brush on to each petal before coating in caster sugar, shaking off any excess and leaving on baking paper to dry and stiffen (this will take a few hours). Heat your oven to 150°C and grease and line a loaf tin approx 20 x 12cm. Use an electric hand whisk to beat 175g of butter at room temperature then add 175g of caster sugar and beat again until pale and creamy. Measure out 250g of self-raising flour and add three eggs, adding 1tbsp of flour and beating well after each addition. Add the remaining flour with 40g of poppy seeds, four heaped tbsp of natural yoghurt and pinch of salt. Fold until combined then transfer to your tin and bake for 1 hour 20 minutes, checking after one hour.

The cake is ready when a skewer inserted comes out clean. Cool on a wire rack while you prepare the frosting. Measure out 270g of cream cheese, 90g of natural yoghurt, 100g of sifted icing sugar and beat together using a wooden spoon. Add lemon juice to taste and spread thickly atop the cooled loaf then scatter with your crystallised petals.

As winter rolls into spring, hunger strikes as our animal instinct is to fuel up. Our stomachs hanker for warm and comforting, yet nourishing food. Recipes from Katie Kingsley.

Blood orange margaritas

Refreshingly delicious, even sans alcohol. Prepare a jug of this to accompany your premier barbecue of the year and, even if the sun isn’t shining, your guests will bask in its nectarous harvest.

Chill glasses while you prepare the drink. Juice enough blood oranges to yield 300ml of juice, add 100ml of fresh lime juice and mix. Pour a small amount of honey on to a side plate and use a pestle and mortar to grind together 1 tbsp of salt flakes with 1 tbsp of demerara sugar to a course powder. Zest half a blood orange and add to the salt and sugar, using your fingers to rub to release the oils from the zest. Pour the juice, (two parts tequila and one part Cointreau or Triple Sec) into a cocktail shaker with ice and shake for 20 seconds. Take your chilled glasses and dip first in the honey then the salt and sugar mix before carefully pouring the cocktail into the glasses. Enjoy chilled or with crushed ice.

– Tip – Use a dash of orange bitters, sugar syrup or jalapeno sugar syrup depending on your personal tastes.

Ricotta and spinach gnudi

Lighter than you might expect and “nude” because the mix is a popular ravioli filling without the pasta jackets. I like to make these as a starter at this time of year when spinach emerges as one of our first spring crops. Feel free to adopt nettle tops if you can forage them! Place about 300g of spinach into a pan and pour over boiling water to wilt.

Transfer to a colander and when cool enough to handle, squeeze out as much liquid as possible and chop finely. Place 200g into a bowl then pour over 30g of melted butter and mix. Place 200g of ricotta into a large bowl, sieve over 100g of plain flour, add three egg yolks, 150g of grated Parmesan and half a grated nutmeg. Add the buttery spinach and combine but try not to over-mix. Check the seasoning, adding salt or pepper if needed, then refrigerate for at least an hour. Lightly flour a chopping board and bring a pan of salted water to a boil then use two spoons and the palms of your hands to help you create small balls (somewhere in between gnocchi and a golf ball) placing on the floured surface as you go. Cook in batches taking care not to overcrowd the pan and boil gently for five or six minutes and they have risen to the surface. Drain on kitchen paper and dress the little gnudi in a simple sage butter for all-round scrumptiousness; toss in melted butter and fresh sage until the sage turns crisp and serve with Parmesan.

Poached fish with creamy saffron leeks

If you want to see your future husband, sleep with a leek under your pillow but, if you want to reap the benefits of not only its mystical powers but hugely nutritional benefits, then this recipe is a great way of utilising this fine vegetable at its best. Try to choose a fish that is sustainable; shellfish such as mussels or scallops would also work well with this sauce.

Finely chop a shallot and sauté in a knob of butter for a few minutes before placing your fish fillets on top. Pour over 100ml of fish stock and 100ml of white wine then place a tight-fitting lid on the pan and bring to a boil. Once at a rolling boil, reduce heat and simmer for a minute or two. Remove lid and carefully transfer the fish on to a plate covered with foil so it continues to steam and keeps warm. Pour your poaching liquor into a measuring jug and pour 150ml back into the pan with a pinch of saffron threads, simmer for a few minutes before adding a small squeeze of lemon juice, a knob of butter, three finely sliced leeks and continuing to cook for three minutes, adding more poaching liquor if the pan gets a little dry. Add about 150ml of double cream and season to taste then stir through a handful of basil, cut into thin ribbons. Transfer your fish on to heated plates and spoon over the creamy leeks, serving immediately.

As the chill of winter bites, hunger strikes as our animal instinct is to fuel up. Our stomachs hanker for warm and comforting, yet nourishing food. Recipes from Katie Kingsley.

Saucy lamb shanks

This is a great alternative to a Sunday roast and guaranteed to satisfy at a dinner party. There is enough sauce for six lamb shanks, if you wanted to serve more people. I think these are delicious on a bed of risotto Milanese. Ultimate comfort food!

Preheat your oven to 180°C. Rub rapeseed oil into four lamb shanks and season well. Heat a pan to a medium-hot heat and brown the shanks all over (about two minutes on each side) then set aside. Add more oil to the pan if it is a little dry and then add your sofrito (two celery stalks, two carrots and a large onion) all chopped fine with four minced garlic cloves. After about five minutes and as the vegetables begin to brown, add 5 tbsp of tomato paste, cooking out for a few minutes before then adding 400ml of red wine, 200ml of white wine, 3 tbsp of white wine vinegar, leaves from a sprig of fresh thyme, two bay leaves, 2 tsp of black peppercorns, 2 tsp of juniper berries, five chopped anchovy fillets then bring to a boil and cook for five minutes to burn off some of the alcohol before adding 500ml of chicken stock.

Add your shanks to the pot returning to a boil before securing the lid and placing in the heated oven for one hour (or simmering on the hob). Remove the lid and continue to cook the lamb at a gentle simmer for three hours or until very tender, turning every half hour. The meat should be falling off the bone. Carefully remove the shanks and pour your braising liquid through a sieve, discarding the solids. If you want to thicken the sauce, simmer this down for longer then serve your shanks on a bed of risotto Milanese and pour over your sauce.

Smoked haddock and corn chowder

An excellent mid-week supper, really simple to put together, wholesome and nutritious, it ticks all the boxes! This can also be adapted to keep it seasonal, peas, asparagus, spinach or diced tomatoes are great additions, frozen sweetcorn is respectable instead of fresh and tarragon or dill can be used instead of or in addition to the thyme.

Melt a generous knob of butter in a deep pan, (I use a casserole) then add four finely sliced leeks. Sprinkle over your chosen herb (thyme leaves, chopped tarragon or dill) and cover with a circular piece of baking paper big enough to tuck down around the sides of the leeks. Put the lid on your pan, cooking the leeks for 10 minutes then lift off the lid and paper, add sweetcorn from two cobs and 250g of halved new potatoes, place the paper back on top, tuck around the edges again, replace lid and cook for a further 10 minutes.

While this cooks, poach a 300g piece of smoked haddock in whole milk (enough to cover the haddock in a small pan) with two bay leaves and a sprinkle of peppercorns for about 8 minutes. When cooked, empty the pan contents over a sieve, reserving the milk. Discard the pepper and bay leaves then remove any skin and break up the fish with your hands into chunks taking care to remove any bones. Remove the lid from your vegetables then add the haddock and milk bringing to a simmer then finish with a handful of freshly chopped parsley. Serve in bowls with crusty bread.

Rhubarb pudding

This dessert is not overly sweet, the sharpness of the rhubarb follows both recipes well as it cuts through the richness. I like to serve this with ice cream or thick cream. Make sure you bake the pudding in a shallow dish that fits into a roasting dish as you will need to bake it in a bain marie.

Preheat oven to 170°C. Trim and cut rhubarb stalks into 4cm pieces (you need about 600g) then lay them in an ovenproof dish. Scatter over 50g of caster sugar and 3 tbsp of water then bake for 20 minutes until the rhubarb is tender but intact. Butter a shallow two-litre baking-dish then carefully remove the cooled rhubarb with a slotted spoon and place in the dish. Separate three large eggs and beat the yolks with 175g of caster sugar until pale and light. Add the zest of two lemons and juice from 1 then fold in 75g of self-raising flour and 150ml each of single cream and milk. Beat the egg whites with 1/2 tsp of cream of tartar until stiff and glossy then fold into the batter with a large metal spoon. Pour the batter over the rhubarb and set the baking dish into a larger dish (such as a roasting tin) then pour in boiling water to reach halfway up the sides of your baking dish. Bake for an hour until puffed and golden, sift icing sugar on top and serve warm.