Pork and leek pie

Pork and leek pie
A chunky pie with a crisp crust and a wholesome taste.

2 tbsp vegetable oil
1lb (450g) boneless pork loin,
cut into 1in (2.5cm) cubes
2 leeks, white and pale green parts,
thickly sliced
6oz (175g) white mushrooms, halved
1 tsp chopped thyme
1 cup apple juice
2⁄3 cup chicken stock
2 tbsp tomato paste
salt and freshly ground black pepper
1 tbsp cornstarch
9oz (250g) ready-made pie crust pastry
1 large egg, beaten, to glaze
Heat the oil in a frying pan. Brown the pork, remove, and set aside. Add the vegetables and
thyme, and cook for 5 minutes. Add the apple juice, stock, tomato paste, and cornstarch and bring to a boil, stirring until thickened. Return the pork, season with salt and pepper, and simmer for 25 minutes; cool. Transfer the pork and vegetables to a pie dish. Roll out the pastry and use to cover the dish, decorating the top with the trimmings. Make a hole in the pastry, glaze the pastry with the egg,
and chill for 30 minutes. Preheat the oven to 400°F (200°C). Bake 35 minutes, until the pastry
is browned. Good wIth Steamed vegetables, such as broccoli and carrots.

Spaghetti with puttanesca

Spaghetti with puttanesca
A spicy Sicilian pasta sauce that gets its edge from capers and olives.

1⁄2 cup extra virgin olive oil
2 garlic cloves, finely chopped
1⁄2 fresh hot red chili, seeded and minced
11⁄2lb (680g) ripe tomatoes,
skinned, seeded, and chopped
1 cup pitted and chopped Kalamata olives
6 canned anchovy fillets,
drained and finely chopped
3 tbsp capers, drained and rinsed
1lb (450g) spaghetti
2 tbsp chopped parsley
Heat the oil in a medium saucepan over low heat. Add garlic and chili and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat. Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken. Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain. Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot.Good wIth A glass of full-bodied red wine.

Thai noodle stir-fry

Thai noodle stir-fry
A fragrant and colorful stir-fry with the flavors of Thailand.

6oz (75g) cellophane (mung bean) noodles
3 tbsp peanut or vegetable oil
3 skinless and boneless chicken breasts,
cut into thin strips
1 onion, sliced
4oz (115g) shiitake mushrooms, sliced
1 red bell pepper, seeded and sliced
1 lemongrass stalk, peeled and bottom part minced
1 tsp peeled and finely grated fresh ginger
1 fresh hot Thai red chili, seeded and minced
1 head of bok choy, shredded
2 tbsp soy sauce
1 tbsp Asian fish sauce
                                                                   1 tsp sweet chili sauce
Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and
rinse under cold running water. Cut into manageable lengths with kitchen scissors.
Heat 2 tbsp of the oil in a wok over high heat. Add the chicken and stir-fry about 3 minutes,
or until lightly browned. Transfer to a plate. Reduce the heat to medium and add the remaining 1 tbsp oil. Add the onion and stir-fry for 2 minutes. Add the mushrooms, bell pepper, lemongrass, ginger, and chili, and stir-fry about 2 minutes, or until the bell pepper softens. Add the bok choy and stir-fry for about 2 minutes, or until wilted. Return the chicken to the pan and add the noodles. Pour in the soy sauce, fish sauce, and sweet chili sauce, and toss everything together over the heat for 2–3 minutes, or until piping hot. Serve hot.

Tofu and mushroom stroganoff

Tofu and mushroom stroganoff
This recipe gives the traditional stroganoff a tasty vegetarian twist
by substituting tofu chunks for the meat.

2 tbsp vegetable oil
12oz (350g) firm tofu, cut into strips
1 red onion, thinly sliced
2 red bell peppers, seeded and sliced
9oz (250g) mixed mushrooms, quartered or sliced
2 garlic cloves, minced
2⁄3 cup vegetable stock
2 tbsp smooth peanut butter
2 tbsp tomato paste
2 tsp cornstarch
1 cup crème fraîche or sour cream
salt and freshly ground black pepper
2 tbsp finely chopped chives
boiled rice, to serve
Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Stir-fry the tofu until
golden. Transfer to a plate.
Add the remaining 1 tbsp oil to the pan and reduce the heat to medium. Add the onions,
peppers, and mushrooms and cook, stirring often, about 5 minutes, or until softened. Stir in
the garlic and cook 1 minute more.
Stir in the stock, peanut butter, and tomato paste. Return the tofu to the pan and bring to a
simmer. Cook to blend the flavors, about 3 minutes. Dissolve the cornstarch in 2 tbsp cold water
and stir into the simmering liquid. Cook about 1 minute, until thickened.
Stir in the crème fraîche and season with salt and pepper. Sprinkle with chives and serve hot
with boiled rice.