Simple combinations of three ingredients that just work. There are some ingredients that are always expected: veg/olive oil/butter, flour, bread, lemon, salt and pepper
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peas bacon orecchiette
Boil peas, prepare pasta and fry smoked bacon until crisp. Season and purée all but a few tablespoons of the peas with some of the water from boiling and a good amount of olive oil. Dress pasta in purée, peas, chopped bacon and drizzle of olive oil.
egg rice courgette
Keep oil and pan hot. Fry a diced courgette in vegetable oil until caramelised brown then crack a couple eggs in and mix up. Before the egg sets mix in the rice and continue mixing getting moisture out of the mix. Serve after 5-10 minutes of hot stirring.
potatoes stock bacon
Oven 200C. Cut scrubbed floury potatoes into rounds as thick as a pound coin, and bacon in thirds. In an oven dish layer potatoes and bacon seasoning on the way. Pour in stock and bake for an hour covered in foil, then fifteen minutes without.
bacon herby-sausage tomatoes
Mix the meat from a few sausages with a few rashers of bacon sliced small. Create two patties and slowly cook in a little oil. Place between two halves of a toasted bagel with slices of a large tomato.
egg potato shallot
Cut a large potato into very small dice and soften at gentle heat in olive oil for fifteen minutes. Add a finely sliced shallot for another five minutes. Pour a beaten egg over the top and continue for another three minutes on the hob before finishing under a grill.
onion arborio-rice stock
Stir finely diced onion into melted butter until translucent. Stir in a couple handfuls of rice per person heating it gently. Pour in a ladleful of stock, heating so that it bubbles around the rice - stir constantly. Keep adding stock covering the rice as it is absorbed. Stop while the rice is tender and not soupy.
white-miso rump-steak cavolo-nero
Fry finely sliced cavolo-nero stalks briefly then add the steaks and brown both sides. Remove the steak and add boiling water to the pan. Add a couple tablespoons of miso and the cavolo-nero leaves then simmer briefly. Serve with the steak sliced into the broth.
kalamata-olives onions puff-pastry
Oven 220C. Cook a few thinly sliced onions on a low heat for a long time (even half an hour) until golden and sticky. Score a border on the pastry and prick all over with a fork. Lay out the onions and scatter slices of the olives on top. Bake for fifteen minutes.
potatoes salmon tarragon
Oven 200C. Boil peeled chunks of potatoes to tenderness and bake fish in milk until opaque. Mash the drained potatoes and add to it the fish pulled gently into flakes, saving the milk. Season and very lightly mix the fish and potato, shape into patties and roll in flour. Fry the cakes until golden. Heat some of the milk with tarragon leaves until thicker to create an accompanying sauce.
spaghetti dried-chilli garlic
To al dente pasta add olive oil that has slices of garlic, and a crumbled chilli lightly heated in it. The garlic should not yet be browned.
jointed-chicken garlic vermouth
Rub the chicken in olive oil and black pepper. Add the chicken to moderate-high heated olive oil and butter once it starts to froth. After they become golden chuck in several crushed unpeeled cloves of garlic. Add salt, cover and turn to low-moderate heat. After turning occasionally for forty minutes remove the chicken and garlic, turn up the heat and pour in the vermouth scraping stuck bits. After bubbling and a squeeze of lemon spoon on chicken.
stock pearl-barley greens
Simmer the pearl barley in stock for twenty mintues until tender. Add greens (mustard/spring/spinach) a few minutes before the end to be cooked lightly.
avocado fusilli pesto
Toss the pesto with al dente fusilli and chunks of avocado.
bass flageolet-beans tarragon
Oven 200C. Mash tarragon leaves, butter, a squeeze of lemon and season. Season the bass and fill the belly with half the butter, thread it closed with a wooden skewer. Add the remaining butter and a couple drained tins of beans to a roasting tin, rest fish on top and cover with foil. Bake for forty minutes, fifteen mins before the end baste and remove foil.
pastry sausages fennel-seeds
Oven 200C. Spread sausage meat over the rolled puff pastry leaving a small border. Scatter a couple teaspoons of the seeds and roll up the short edges like a scroll. Cut into finger-thick slices and bake for fifteen mins.
roast-chicken avocado asparagus
Boil a few asparagus until just tender and slice lengthways. Layer them with sliced avocado and leftover chicken between mayo-ed sourdough toast.
sugar white-loaf summer-berries
Add sugar to berries at around 1:8 and bring to the boil with some water for around 5 minutes. Layer crust-less slices of white bread in a dish with the berry mix. Make sure there is plenty of juice on top at the end to sink in. Chill in the fridge for at least an hour.
dark-chocolate banana passion-fruit
Melt all three together in a pan at low heat. Serve warm.