Photography: Nato Welton

S P I N ACOCONUT CH ANDThis is an almost instant, supersoothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire. If you want to adjust this a little, consider adding some little cooked prawns; just make sure theyre heated through before serving. The chopped red chilli I add on serving is not obligatory, but I like the Christmas confetti!

SOUP

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SPINACH AND COCONUT SOUPServes: 2-4 depending on whether you are eating this as a light lunch or a hearty supper. Can also fill 20 espresso cups. Ingredients: X2 x 15ml tbsps Thai green curry paste X400ml can coconut milk X500g frozen chopped spinach X250ml freshly boiled water X1 tsp marigold or other vegetable bouillon powder X1 red chilli, deseeded and chopped, optional Method: Step 1: Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat. Step 2: Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.) Step 3: Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes. Step 4: When serving, if so wished, sprinkle each bowl with chopped red chilli.

P O WITH PORT AND FIGS RK STEAKFor obvious reasons, this is known chez moi as pig and fig, and in many ways the combination is a seasonal and wintery version of the Italian summer combo of Parma ham and fresh figs. The smell of the port and dried fruit as they bubble in their pan is just gorgeously Christmassy. Theyd be a mighty fine accompaniment to some turkey, too, come to think of it. Serves: 2 Ingredients: X2 x 15ml tbsps plain flour X1/2 tsp ground allspice X1/2 tsp ground ginger X4 pork loin steaks, 125-150g each X8 soft dried figs (about 150g) X250ml tawny port X1 tsp garlic oil X30g soft unsalted butter XFew drops of Worcestershire sauce Method: Step 1: Mix the flour and spices in a shallow dish. Once youve cut the visible strips of fat off the pork, dredge the steaks in the spiced flour. Step 2: Put the dried figs in a small saucepan, cover with the port and bring to the boil, then turn the heat down a little and let the port bubble cheerfully for around 10 minutes. Step 3: Meanwhile, add the garlic oil and butter to a heavy-based frying pan in which all the pork steaks can fit snugly and put over a medium to high heat. Once it starts sizzling, add the pork steaks and fry for five minutes a side, checking that the pork is thoroughly cooked through. Transfer the pork steaks from the pan to a couple of plates while you do the sauce. Step 4: Pour the figs, port and a few drops of Worcestershire sauce into the frying pan that held the pork, then swill and scrape around the hot pan. Step 5: Using tongs, transfer four port-bellied figs to each plate then pour a small amount of sauce over the steaks.

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TAND DATE R I N D A M A DHANSAKI love this combination of earthy lentils, sour tamarind and sweet dates. The finished dhansak is so full of tang and flavour that you really need eat nothing else with it, save some couscous, quinoa or rice.

LENTIL,

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LENTIL, TAMARIND AND DATE DHANSAKServes: 2-4 depending on h what you are eating it with Ingredients: X3 tsps garlic oil X2 tsps cumin seeds X3cm ginger, peeled and grated X200g red lentils X3 x 15ml tbsps tamarind paste from a jar X750ml freshly boiled water X75g soft dried dates, each one scissored into 8 small pieces X2 bay leaves To serve (optional): XFew sprigs of fresh dill, chopped X1 tbsp of pomegranate seeds Method: Step 1: Heat the oil in a heavybased pan that has a lid and fry the cumin seeds for a few seconds. Add the ginger and stir for another minute or so. Step 2: Add the lentils to the pan, , stirring them into the cumin and ginger, then spoon in the tamarind d paste and pour in the water. Step 3: Tip in the chopped dates and the bay leaves and bring to the boil. Step 4: Clamp on the lid, turn the heat down to very low and simmer the lentils for about 30 minutes, by which time they should have absorbed most of the liquid and will be soft. Step 5: Serve with rice or couscous as desired and sprinkle the lentils with dill and pomegranate seeds.

SA L MONI like my salmon almost lk l l sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four minutes a side and add some water to the vermouth mix, as the longer cooking will make more evaporate. The retro sauce is supercomforting both for its speed and its fragrant creaminess. Serves: 2 I Ingredients: d X60ml dry white vermouth X1 tsp dried tarragon X1 tsp dried chives X1 tsp unsalted butter X2 tsps garlic oil X2 skinless salmon fillets, 125-150g each X60ml double cream XSalt and pepper to taste To serve (optional): X1 tsp of chopped tarragon or chives and watercress M h d Method: Step 1: Pour the vermouth into a cup and stir in the dried herbs. Put to one side. Step 2: Heat the butter and garlic oil in a small frying pan in which the two salmon fillets will fit snugly. When it begins to sizzle, add the salmon and cook, hump-side down, for two minutes. Step 3: Turn over the salmon, add the vermouth with its h b and, once it comes herbs d to a bubble, cook for a further two minutes. Remove the salmon fillets to a couple of plates and then stir the cream into the pan, seasoning to taste. Step 4: If desired, add some chopped fresh tarragon or chives to the pan and pour the pale, herb-flecked sauce over the salmon pieces.WWW STYLIST CO UK X

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Ragout is French, rag Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though Ive added an Anglo note with a little redcurrant jelly. Pappardelle, those egg-rich, wide ribbons, are my favourite here, but do choose any pasta you want. And if you can find a bit of fresh mint to add as you serve, then go for it. Serves: 2 hungry people Ingredients: X1 1/2 tbsps garlic oil X4 spring onions, finely sliced X1 tsp dried mint X1 tsp dried oregano X1/4 tsp crushed chillies X250g minced lamb X1 can chopped tomatoes X1 x 15ml tbsp redcurrant jelly X1 1/2 tsps Worcestershire sauce XA pinch of salt XGrinding of pepper X250g pappardelle To serve (optional): XFresh mint

Method: Step 1: Put a large pan of water on to boil for the pasta, and warm the garlic oil in a small, heavy-based pan that comes with a lid, and cook the spring onions, stirring for a minute or so. Step 2: Sprinkle in the herbs and chilli, stirring again before adding the meat. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness. Step 3: Add the tomatoes, redcurrant jelly, Worcestershire sauce, salt and pepper, then give a good stir and bring to a bubble. Partially cover with the lid and simmer for 20 minutes. Step 4: At the appropriate time, salt the boiling water and cook the pasta according to packet instructions (ours took eight minutes), and once cooked and drained, dress with the lamb rag. Sprinkle a little bit of fresh mint onto each bowl to serve.

PAPPARDELLE WITH LAMB

RAG

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RECIPESI am inordinately proud of this, and am not ashamed to say so. I have long been a pava-holic but this is my first venture into a fruit-free (though far from fruitless) version. The instant espresso powder (do not use instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue, which I make with Two Chicks free-range egg whites. I saw Monica use these on MasterChef: The Professionals, and if theyre good enough for her, theyre good enough for me!

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STARSCAPPUCCINO PAVLOVAServes: 8-10 Ingredients: X250g caster sugar X4 tsps instant espresso powder, not instant coffee X4 egg whites XPinch of salt X2 tsps cornflour X1 tsp white wine vinegar X300ml double cream X1 tsp cocoa powder Method: Step 1: Preheat the oven to 180 C/gas mark 4. Line a flat oven sheet with baking parchment and, using a 23cm cake tin, draw a circle on it. Step 2: Mix the sugar with the instant espresso powder in a small bowl and set aside. Step 3: In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time. Step 4: When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon. Step 5: Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top. Step 6: Put it in the oven and immediately turn down to 150 C/gas mark 3 and cook for an hour. Switch off the oven and leave inside until cool. Step 7: Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper. Step 8: Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style. This is a new variant of an old and easy party favourite. The dough is mixed up in the processor and rolls out easily. It may crack a bit for the first roll-out, but just resquidge together and roll out again like Play-Doh. Unlike other pastries, you dont have to be afraid of handling it. I keep rolling and re-rolling to the bitter end. You can use any cutter, but Im a sucker for stars. See the Style List on page 6 for inspiration. Makes: 45 Ingredients: X200g grated smoked cheddar X50g soft unsalted butter X100g plain flour, plus extra for rolling X1/2 tsp baking powder X1/2 tsp celery salt X1/2 tsp ground ginger X1 x star cutter 5cm diameter point to point Method: Step 1: Preheat oven to 180 C/ gas mark 4. Step 2: Put all ingredients into a food processor and blitz until the dough comes together. Form into two flat discs, wrap in cling film and refrigerate for 15 minutes. Step 3: Roll out the first disc of dough on a lightly floured surface to about the thickness of a pound coin and cut out your cheese stars. This is a very good-tempered dough, and any botched stars can be added back to the dough as you go to be re-cut. Step 4: Line a flat baking sheet with parchment and arrange on top, then pop into the oven for 12-15 minutes, by which time the stars will be puffed and golden. Repeat the same process with the second batch of dough. Step 5: Once the stars are cooked, transfer to a wire rack to cool a little.

CHEESE

CUPFor parties or any type of seasonal entertaining, I like a cocktail that gets poured together in a jug rather than mixed up by the glass. And this is the perfect drink for Christmas: the fizzy white wine (any dry white will do) adds sparkle, while the cherry brandy brings a tongue-incheek touch of great-aunts tipple and the ginger ale provides the perfect seasonal spiciness. Obviously, you can fiddle with the proportions if you want to make the wine stretch more, but this is my starting point. And I can get all the component parts from my local supermarket. Serves: Makes enough to fill approximately 10 glasses

CHRISTMASIngredients: X1 x 75cl bottle of cava or other relatively inexpensive dry white fizzy wine X125ml cherry brandy X500ml dry ginger ale Method: Step 1: Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like. Step 2: Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz). Step 3: Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do.

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NUTELLA CHEESECAKEI dont know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, its embarrassingly easy to make and is just the sort of count-no-calories indulgence that the season demands. Dont be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. Serves: 12-14 Ingredients: X250g digestives X75g soft unsalted butter X400g jar Nutella, at room temperature X100g chopped toasted hazelnuts X500g cream cheese, at room temperature X60g icing sugar Method: Step 1: Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture. Step 2: Tip into a 23cm round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill. Step 3: Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined. Step 4: Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

COSMOCOCKTAIL SAUSAGESIngredients: X50g fine cut or shredless orange marmalade X2 x 15ml tbsps cranberry sauce from a jar X2 x 15ml tbsps lime juice XTot of vodka if so wished X50 uncooked cocktail sausages Method: Step 1: Preheat oven to 200 C/gas mark 6. Line a shallow roasting tin with foil. Step 2: Put all of the ingredients (apart from theRECIPE TESTER CAROLINE STEARNS PROP STYLIST ROSE MURRAY THANKS TO HETTIE POTTER OPE NING IMAGE CUPS FROM THE CONRAN SHOP CONRANSHOP CO UK

I couldnt help myself. I cant have a party without some cocktail sausages and wanted to make them just a little bit differently from usual. The inspiration comes from a Cosmopolitan cocktail: in place of the triple sec I used fine-shred marmalade; to stand in for the cranberry juice, I used a dollop of some shop-bought cranberry sauce; the lime juice remains the same. The shot of vodka is an optional extra. Makes: 50

sausages) together in a bowl or jug and whisk to combine. Step 3: Unlink the little sausages and drop into the lined roasting tin. Pour over the mixture and smoosh about a bit so that all the sausages are covered with the marinade, then bake for 50 minutes to an hour, giving the pan a shake after 25 minutes. The marinade will seem alarmingly liquidy but this liquid will thicken to a sausage-burnishing syrup by the time they are cooked through.

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R E C I P EA LEAF OUT OF A CELEBRITYS COOKBOOK

S I G NAT U R E D I S HMiriam Gonzlez Durntez croquetasForthcoming partner at law firm Dechert, wife of Deputy Prime Minister Nick Clegg and instinctive cook Miriam Gonzlez Durntez shares her croquetas recipe with Stylist

keep stirring it until you have a thick bchamel sauce (another four to five minutes). As you take the pan off the heat, add the cheese. Stir and pour into a shallow dish. Cool for at least an hour or overnight if you prefer. Step 4: To coat and fry the croquetas put three dishes in a row: one with the flour, another one with beaten egg and milk, and the last one with breadcrumbs. Pick up a spoonful of the mixture (it should not be wet) and with your hands mould it into a cylinder shape. Keep doing this until youve used up all of the mixture. Step 5: Roll the cylinders of croqueta mix into the flour, then into the egg and

WORDS AMY GRIER PHOTOGRAPHY NATO WELTON HAIR AND MAKE-UP SONIA BECKFORD USING SHU UEMURA AND KIEHLS

A love of good food is in my blood; everyone in my family cooks. I grew up in the kitchen, watching my aunt getting her hands dirty making hundreds of croquetas and its a recipe Ive passed on to my children. I love it because you can create something totally delicious from leftovers such as chicken or spinach and serve them as a meal or as tapas in the evening. Thats how I eat them in Spain; its a very social dish. When Im at home, I serve them in summer with a glass of cold beer and a big green salad and in winter with a bottle of Spanish red wine. Ive made this recipe so many times, I can do it with my eyes shut. Its a very traditional Spanish dish but every family has their own variation. They are too fiddly to do when I get home from work, so the kids and I [sons Antonio, 9, Alberto, 7, and Miguel, 2] make them on weekends. You have to shape them like meatballs and the children love getting their hands dirty, dipping them in breadcrumbs. They make a terrible mess but its worth it! Thats the kind of cooking Im used to, slightly chaotic, with no rules, just going on instinct. Thats why when I first met Nigella in May, Id never really baked properly. I had all her books of course, but when we met by chance at a dinner and talked about the art of baking, she converted me!

MIRIAM SHOWS NIGELLA THE ART OF MOULDING THE PERFECT CROQUETA NIGELLA AND MIRIAM PREPARE TO TRADE SKILLS IN NIGELLAS KITCHEN

MIR IAMS CROQUETASMakes: 50 Ingredients: X3 tbsps olive oil X1 leek, very finely chopped X100g of plain flour X1 litre milk X300g of ham such as Spanish jamn serrano or Italian Parma ham chopped into small cubes. You can replace this with chicken, prawns, spinach or boiled eggs XA pinch of nutmeg X100g grated cheddar cheese

To coat and fry the croquetas: X Plain flour X2 beaten eggs with 1/2 glass of milk XBreadcrumbs, approx 300g XOlive oil Method: Step 1: Heat the olive oil in a deep heavy-bottomed pan over a medium heat. Add the leek, turn down the heat and cook until it turns translucent. Stir in the flour and cook for five minutes, stirring constantly.

DELICIOUS HOT CROQUETAS WORK PERFECTLY AS A SNACK OR PART OF A MEAL

milk, and finally into the breadcrumbs. Put the croquetas in the fridge for an hour so that they become firm before frying them. They are even better if you freeze them they last up to three months in the freezer. Step 6: Fry them in small batches with lots of olive oil in a small deep frying pan until they are golden. Take them out and drain them on kitchen paper (to soak up excess oil) before serving.

Step 2: Meanwhile, warm the milk and add it to the pan. Take the mixture off the heat and blend with a handheld blender. Step 3: Add the ham and the nutmeg to the pan. Put the mixture back on the heat and

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