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More than 365 great-tasting recipes that are
effortless to make – from delicious. magazine
everyday. occasions. quick. desserts.

The delicious. cookbook is a one-stop collection of

food ideas for the home cook with recipes for any
occasion, from tasty family suppers to impressive
dinner party dishes, clever ideas for children’s
parties and magnificent feasts for special occasions.

Whether you’re looking for something to satisfy

the family, wow your guests or indulge yourself,
you’ll never run out of inspiration.

We’re trying to be cleaner and greener:

• we recycle waste and switch things off

• we use paper from responsibly managed
forests whenever possible
• we ask our printers to actively reduce
water and energy consumption
• we check out our suppliers’ working
conditions – they never use child labour

Find out more about our values and

best practices at www.dk.com
inspirational food made easy
Discover more at
www.dk.com www.deliciousmagazine.co.uk EDITOR Matthew Drennan
 delicious .
the

cookbook

001_HalfTitle.indd 1 07/08/2009 21:34

14/08/2009 11:41
002-003_Title.indd 2 07/08/2009 21:34
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 delicious .
the

cookbook

EDITOR Matthew Drennan

002-003_Title.indd 3 07/08/2009 21:34

14/08/2009 11:41
 LONDON, NEW YORK,
MUNICH, MELBOURNE, DELHI

Editor Daniel Mills

Art Editor Saskia Janssen
Executive Managing Editor Adèle Hayward
Managing Art Editor Kat Mead
Senior Production Editor Jennifer Murray
Senior Production Controller Man Fai Lau
Creative Technical Support Sonia Charbonnier
Art Director Peter Luff
Publisher Stephanie Jackson

Produced for Dorling Kindersley by

The Stables, Wood Farm, Deopham Road,

Attleborough, Norfolk NR17 1AJ
www.cobaltid.co.uk

Editors
Marek Walisiewicz, Kati Dye, Louise Abbott,
Robin Sampson, Sarah Tomley

Art Editors
Paul Reid, Darren Bland,
Claire Dale, Lloyd Tilbury

First published in Great Britain in 2009

by Dorling Kindersley Limited
80 Strand, London WC2R 0RL

Penguin Group (UK)

2 4 6 8 10 9 7 5 3 1

Copyright © 2009 Dorling Kindersley Limited

Recipes, foreword, techniques and tips text
copyright © Seven Publishing Group, 2003–2009
Illustrations copyright © Seven Publishing Group 2003–
2009, and Dorling Kindersley 2009 (full credits on page 304)
All rights reserved.

delicious. is a trademark of and

No part of this publication may be reproduced, stored in a

retrieval system, or transmitted in any form or by any means,
electronic, mechanical, photocopying, recording, or otherwise
without the prior written permission of the copyright owners.

A CIP catalogue record for this book

is available from the British Library

ISBN 978-1-4053-5135-5

Colour reproduction by Colourscan, Singapore

Printed and bound in Germany by Mohn Media

Discover more at www.dk.com

004-005_Contents.indd 4 07/08/2009 12:31

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 contents
foreword 6

1 light bites
soups
salads
10
20
snacks 34

2 everyday eating
weekday suppers
family stews and casseroles
46
88
vegetable mains and sides 108
frugal food 132
fast cooking 144
freeze-ahead cooking 156

3 occasion cooking
entertaining friends
feasts for a crowd
172
198
children’s parties 210
outdoor eating 222

4 desserts, cakes
and bakes
everyday desserts 240
indulgent desserts 252
cakes 264
breads, buns and biscuits 278

5 reference
glossary
useful information
290
292

index 296
acknowledgements 304

004-005_Contents.indd 5 07/08/2009 12:31

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 foreword
Welcome to our first big family cookery book, also pride ourselves on never being predictable
which features the very best of delicious. When or mundane. As a result, every chapter contains
we launched the magazine in 2003, our aim was exciting original ideas and clever new takes on
to produce a glorious celebration of food, offering traditional favourites.
readers brilliant but effortless recipes. We In the soup section, for example – a subject
create dishes for people who are passionate that could just round up all the usual suspects –
about the food they cook and eat, and about you will find innovative recipes such as Summer
produce in season and the provenance of their Spanish-style Soup, Potato, Leek and Stilton
ingredients. Every month our team of talented Soup and Sweet Potato, Apple and Ginger Soup.
food writers produces food designed to fit into Boring green salads? Not here. Check out Fresh
our busy modern lives with a simple, relaxed Guacamole Salad, Italian Bean Salad and Seafood
approach to cooking, emphasising fresh seasonal with Lime and Chilli Salad for some fantastic,
ingredients, simple-as-can-be preparation and, fresh ideas that you may never have tried before.
of course, great-tasting results. When it comes to the end of the working day
This book is a wonderful reflection of the and there’s a family to be fed or friends to be
magazine, with recipes for all occasions, entertained, we all want the same thing: easy
from simple light bites to clever solutions for inspiration, and this book offers that in spades.
everyday cooking, meals the kids will love and Of course, you’ll find all the timeless classics
brilliant ideas for entertaining, whether you’re that are the backbone of every good kitchen
catering for a couple or a crowd. We’ve included repertoire, from Lasagne al Forno to Moussaka
all the old favourites and family classics, but we and Meatloaf. But we also offer a brilliant choice

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 of everyday real food solutions for your Home baking is back with a bang, and
weekly menu that I hope that you’ll agree are we have embraced this revival with a chapter
something special, whether it’s the merest twist dedicated to making bread, cakes and buns. And
on familiar recipes, such as Meatballs with our desserts come in all shapes and sizes, from
Tomato Pesto Tagliatelle or a Salmon and Potato sweet and simple Chocolate Sponge Pudding
Curry, or brand new ideas like Hot Poached and Marmalade Bread-and-Butter Pudding, to
Chicken and Coronation Sauce or Baked Sausages luxuriously indulgent concoctions such as White
with Leeks, Apples and Cider. This clever chapter Chocolate Raspberry Trifle, Coffee and Rum
is also in touch with what’s happening in kitchens Tiramisu, and Apple Crumble Ice Cream.
today, with sections dedicated to frugal food, It’s a joy for us to see these delicious.
fast cooking and dishes for the freezer. recipes, all rigorously tested in our very own
Our chapter on occasion cooking takes kitchen, culminate in this beautiful cookery book.
the hassle out of entertaining. Cooking for a I hope it will become an indispensable kitchen
crowd, whether it’s a family Sunday lunch, resource for you and your family.
a special dinner party for friends or a child’s Enjoy!
birthday party, is often a daunting prospect, Matthew Drennan
but the recipes in this chapter are designed to
impress with minimal stress. Whatever the
occasion, you’ll find down-to-earth suggestions,
and great ideas for something a little bit different
when you are in the mood to show off.

006-007_Foreword.indd
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008-009_OP_LightBites.indd 8 07/08/2009 21:24
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 1
light

bites
• soups
• salads
• snacks

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 light bites soups

Fennel soup with winter greens

and bacon
soups ServeS 4 Takes 1 hour 15 minuteS to make

100g butter
2 large leeks, sliced and washed thoroughly
1 tsp fennel seeds, crushed
3 fennel bulbs, roughly chopped
900g potatoes, roughly chopped
1.2 litres hot fresh chicken stock
150ml whipping cream

For the winter greens and bacon

Summery Spanish-style soup 1 small or 1/2 large savoy cabbage,
ServeS 4 Takes 30 minuteS to make or other winter greens
50g butter
1 tbsp olive oil 175g pancetta or smoked streaky bacon, diced
1 medium onion, chopped Handful of thyme leaves, roughly chopped
2 medium carrots, sliced
400g can chopped tomatoes 1 Melt the butter in a large saucepan over a
1.5 litres hot fresh vegetable stock medium–low heat. add the leeks and cook gently
410g can mixed pulses, drained and rinsed for 10 minutes, stirring occasionally, until very
75g small soup pasta shapes soft. add the fennel seeds and cook for
2 savoy cabbage leaves, shredded 2–3 minutes, then stir in the fennel and potatoes.
Handful of flatleaf parsley, roughly chopped 2 Cover the vegetables with a sheet of wet baking
Parmesan, freshly grated, to serve paper and put a lid on the pan. Cook gently for
10–12 minutes. Remove and discard the paper.
1 Pour the oil into a large saucepan over a 3 Pour in the stock, bring to the boil, cover and
medium heat, then add the onion and carrot. simmer for 30 minutes, until very tender. Leave
Cook, stirring, for 5 minutes. add the tomatoes, to cool slightly, then pour half into a blender and
stock and pulses. Bring to the boil, reduce the whizz until smooth. Press it through a sieve then
heat and simmer for 5 minutes. pour it back into the unblended soup in the pan.
2 stir in the pasta and simmer for another 4 While the soup cooks, discard the tough outer
5 minutes. add the cabbage, season and cook for leaves from the cabbage and roughly tear the
a further 2–3 minutes until the pasta is al dente. other leaves, discarding any hard stalks. Blanch
3 stir in the parsley and divide between 4 warmed them in rapidly boiling salted water for
bowls. serve with Parmesan and crusty bread. 2–3 minutes. Refresh under cold running water
and drain. Melt the butter in a large frying pan
over a medium heat. add the pancetta or bacon
Small pasta shapes and cook for 3–4 minutes, until golden. add the
are perfect for this cabbage and thyme and stir-fry for about 5
minutes, until tender. season well.
soup – if you can’t 5 stir the cream into the soup and season to
taste. Gently reheat, making sure it doesn’t boil
find them, break up or it will curdle.
6 Ladle into 4 deep warmed bowls and spoon the
some spaghetti. winter greens and bacon into each.

10

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 soups light bites

Roasted vegetable soup with Fennel soup with winter

walnut and sage pesto greens and bacon
SeRveS 6 Takes 1 houR 10 minuteS to make

750g mixed butternut squash,

parsnips and carrots
1 medium onion, cut into thin wedges
2 tbsp extra-virgin olive oil

For the walnut and sage pesto

2 walnut halves
1 tbsp pine nuts
1 small garlic clove, crushed
12 large sage leaves
15g flatleaf parsley leaves
2 tbsp extra-virgin olive oil
1 tbsp fresh white breadcrumbs
2 tbsp Parmesan, finely grated

1 Preheat the oven to 200°C/fan 180°C/gas 6.

Prepare the squash, parsnips and carrots by
peeling and cutting them into 2cm chunks.
Put them into a large, non-stick roasting tin
with the onion and olive oil, sprinkle with freshly
ground black pepper, toss well so that all the Roasted vegetable
vegetables are coated in oil, then roast in soup with walnut
the hot oven for 45 minutes. and sage pesto
2 Meanwhile, make the pesto. Put the nuts,
garlic, sage and parsley into a mini food
processor and blend until finely chopped. scrape
into a bowl with a spatula and stir in the oil,
3 tbsp hot water, the breadcrumbs and
Parmesan until you have an evenly blended
paste. Cover and set aside.
3 Take the vegetables from the oven and tip them
into a large saucepan. add 1.5 litres cold water
and bring to a simmer over a medium heat.
Cover and cook gently for 20 minutes until all
the flavours are amalgamated.
4 Leave the soup to cool slightly then whizz in
a food processor (you may need to do this in
2 batches) or with a stick blender, until fairly
smooth and a gorgeous warm colour.
5 Return to the pan and reheat gently over a low
heat. season to taste, ladle into warmed bowls,
swirl a little pesto into each with a spoon and
serve immediately.

11

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 light bites soups

Roasted tomato soup potato, leek and Stilton soup

SeRveS 4 Takes 1 houR to make SeRveS 4–6 Takes 40 minuteS to make

1kg ripe tomatoes, quartered 25g butter

250g red onions, cut into thick wedges 2 medium leeks (about 400g), thinly sliced
4 garlic cloves and washed thoroughly
3 rosemary sprigs 250g floury potatoes, such as maris piper
2 red peppers, quartered and deseeded 1.2 litres hot fresh vegetable stock
4 tbsp olive oil 2 bay leaves
300ml hot fresh vegetable stock 100ml single cream
1 tbsp red wine vinegar 125g Stilton, rind removed, crumbled,
2 dashes of Tabasco plus extra to serve
4 dashes of Worcestershire sauce
Sprigs of parsley, to garnish 1 Melt the butter in a large saucepan over a
medium–low heat. add the leeks and cook for
1 Preheat the oven to 220°C/fan 200°C/gas 7. 5 minutes, stirring now and then, until softened
Put the tomatoes, onions, garlic, rosemary and but not browned.
peppers into a large roasting tin. Drizzle with the 2 Cut the potatoes into thick slices and add to
oil, tossing the vegetables so all are coated and the pan with the stock and bay leaves. season to
roast in the hot oven for 45 minutes, until tender taste with salt and freshly ground white pepper.
and beginning to char at the edges. Watch them 3 Cover with a lid, bring to the boil, then reduce
carefully so they don’t burn. the heat and simmer for 15 minutes or until the
2 Briefly blend the vegetables in a food processor, potatoes are very soft. Remove from the heat.
aiming for a chunky texture.You may need to do 4 stir in the cream and stilton, then pick out and
this in 2 batches. discard the bay leaves. Working quickly so the
3 Tip into a large saucepan, then add the stock, soup does not lose too much of its heat, blitz with
vinegar and the Tabasco and Worcestershire a stick blender (or whizz in 2 batches in a food
sauces. stir until well blended and heat gently. processor), until smooth. Taste and adjust the
4 Divide among 4 warmed bowls, grind over some seasoning; you may not need any more salt.
black pepper and add a few sprigs of parsley. 5 Divide between warmed soup bowls, sprinkle
serve with slices of crusty French bread. with stilton and grind over black pepper to serve.

delicious.technique
peeling gaRlic
Rich, crumbly
Stilton can turn
the humblest soup
into something
really special.
1. Put each garlic clove on a 2. Lift the skin away from the
cutting board. Place the flat garlic and discard it. Use a
blade of a large, heavy knife small sharp knife to cut away
on top of the clove and pound the ends of each clove, so the
it with the palm of your hand. garlic is ready for chopping.

12

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 Potato, leek and
Stilton soup

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 light bites soups

Sweet potato, apple Spicy spinach dhal

and ginger soup with yogurt
ServeS 4 Takes 40 minuteS to make ServeS 4 Takes 30 minuteS to make

3 tbsp olive oil or butter 225g dried red lentils

1 large onion, chopped 3 tbsp sunflower oil
3 tsp finely chopped fresh ginger 1 large onion, finely chopped
450g sweet potato, peeled and cut into chunks 2 garlic cloves, crushed
1 large bramley apple, peeled, cored and 2.5cm piece fresh ginger, grated
chopped 1 medium-hot red chilli, deseeded and chopped,
900ml hot fresh vegetable stock, plus a little plus extra to garnish (optional)
extra as necessary 1 medium-hot green chilli, deseeded and chopped
Small bunch of coriander, chopped, plus 1 tsp turmeric
4 sprigs to garnish 1 tsp ground cumin
Lemon juice, to taste 1 tsp ground coriander
2 pinches of caster sugar Good pinch of cayenne pepper
1 large dessert apple, cored and chopped, 300ml hot fresh vegetable stock
to garnish 200g can chopped tomatoes
4 tbsp yogurt or soured cream 100ml coconut cream
100g baby leaf spinach
1 Put 2 tbsp of the oil or butter in a medium 20g coriander leaves
saucepan, place over a low heat and cook the 4 tbsp natural yogurt, to serve
onion very gently, covered, for 5 minutes. add
2 tsp of the ginger and the sweet potato, cover 1 Put the lentils into a medium saucepan and
again and continue to cook for 6–8 minutes. (The cover with 900ml of cold water. Bring to the boil,
vegetables should gently sweat rather than fry.) skimming off any scum as it rises to the surface,
add the chopped apple, stir, and cook for another and leave to simmer for 10 minutes, until the
2–3 minutes. Pour in the stock, add the chopped lentils are tender and just falling apart. Remove
coriander and season. Bring to a simmer and from the heat, cover, and set aside.
cook, half-covered, for 15–20 minutes or until 2 Meanwhile, heat the oil in a large saucepan,
the sweet potato and apple are tender. add the onion and fry gently for 15 minutes until
2 Blend with a stick blender – or whizz in 2 browned. Reduce the heat, add the garlic, ginger
batches in a food processor – to form a smooth and chillies and fry for 2 minutes.
soup, thinning out with a little more stock if you
like. add some lemon juice and sugar to taste,
depending on how sweet or tart the apple is.
Reheat gently, but do not boil. Creamy coconut and
3 Fry the dessert apple and remaining ginger
gently in a small pan in the remaining oil or fresh coriander
butter until golden brown and just tender. add
a good pinch of sugar and cook for 1–2 minutes make a delicious
more, stirring, until all is well blended.
4 Ladle the soup into 4 warmed bowls. Drizzle
contrast to the fiery
a spoonful of yogurt or soured cream over each,
then place a spoonful of the fried apple and a
Indian spices.
sprig of coriander at the centre of the bowls.
Grind over some black pepper and serve.

14

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 soups light bites

3 Stir in the spices, season well with black 2 Pour in the stock and tomatoes, and add 750ml
pepper and cook for a further 2 minutes. Add cold water, or just enough to cover the meat and
the stock, the lentils and their liquid and the vegetables. Bring to a simmer, reduce the heat
tomatoes then season with salt to taste. Cover and cook for 45 minutes. Stir in the cabbage
and simmer for just 5 minutes. or sprouts, beans and pasta and simmer for
4 Remove from the heat, cool slightly, then add a further 5 minutes.
the coconut cream. Blend, either in 2 batches in 3 If you want to freeze this soup (see below),
a food processor or using a stick blender, until allow it to cool at this point. (The pasta will be
the soup is almost smooth. slightly undercooked but don’t worry – it will
5 Reheat the soup gently over a moderate heat. be perfect after reheating.) Otherwise cook for
Bring to a simmer, cook for 5 minutes, then a further 2 minutes until the pasta is ready.
add the spinach and most of the coriander 4 Serve with the grated Parmesan or Grana
and cook for 1 minute. Using a stick blender, Padano and griddled ciabatta.
blend briefly until the spinach is no more t
delicious.tip
han roughly chopped.
6 Ladle the soup into 4 warmed bowls and freezing SouP for Later
garnish each with a spoonful of yogurt, the Soups freeze very well, so it is always worth making
remaining coriander leaves, and some finely a large batch. To freeze, leave your soup to cool
chopped red chilli, if you like. completely, transfer to a rigid plastic container,
then freeze for up to 3 months. Defrost at room
temperature, then reheat in a saucepan over
Winter minestrone moderate heat until piping hot.
ServeS 8 TAkeS 1 hour to make

2 tbsp olive oil Winter

1 small onion, finely chopped minestrone
1 leek, halved lengthways, washed and chopped
1 celery stick, halved lengthways and sliced
2 garlic cloves, finely chopped
400g piece beef brisket, diced
1 large carrot, diced
2 medium potatoes, diced
Sprig of rosemary
1 bay leaf
600ml hot fresh vegetable stock
400g can chopped tomatoes
100g savoy cabbage or Brussels sprouts,
finely shredded
400g can cannellini or haricot beans, drained
100g small pasta shells
8 tbsp Parmesan or Grana Padano cheese, finely
grated, to serve

1 Heat the oil in a large saucepan over a medium

heat. Add the onion, leek, celery and garlic and
cook for a few minutes, until softened. Add the
brisket, carrot, potatoes and herbs.

15

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 light bites soups

Smoked haddock and Crab bisque

sweetcorn chowder ServeS 4 Takes 3 hourS to make
ServeS 4 Takes 35 minuteS to make
2 tbsp light olive oil
Small knob of butter 2 medium onions, chopped
1 large onion, finely chopped 3 garlic cloves, chopped
1 celery stick, finely chopped 2 carrots, chopped
1 leek, washed and finely chopped 2 celery sticks, chopped
3 medium potatoes, diced 1
/2 tsp fennel seeds
600ml milk Remains of a picked cooked crab (dead men’s
200ml fresh chicken or fish stock fingers and stomach sac discarded, and shell
500g skinless smoked haddock, broken up)
cut into 4cm pieces 4 tbsp aniseed spirit, such as Pernod
326g can sweetcorn, drained 2 tomatoes, chopped, or 1 tbsp tomato purée
2 tbsp finely chopped flatleaf parsley Pinch of saffron threads
Juice of 1 orange, plus a couple of strips of zest
1 Melt the butter in a large saucepan over a 4 tbsp double cream or crème fraîche (optional)
gentle heat. add the onion, celery and leek.
Cook for 8–10 minutes or until just softened but To serve
without any colour. Croûtons, aïoli (see p.32) and cayenne pepper
2 stir in the potatoes and toss with all the other
vegetables. Pour over 400ml of the milk and the 1 Heat the olive oil in a very large, high-sided pan
stock. Bring to the boil, then reduce the heat and and add the onions, garlic, carrots and celery.
simmer for 15 minutes, until the potatoes are season very well, add the fennel seeds, then
completely tender. reduce the heat. Cover and allow the vegetables
3 Meanwhile, put the fish and remaining milk in to sweat for 10–15 minutes.
a separate pan over medium heat and bring to 2 When the vegetables are becoming tender, add
the boil. Remove from the heat, strain the milk the broken crab shell and any remaining meat
into the chowder and set the fish aside. and turn up the heat. add the Pernod and
4 stir the sweetcorn into the soup and heat for carefully ignite, standing well back. When the
1 minute. Remove from the heat, ladle half the flames die down, add the tomatoes or tomato
mixture into a food processor and whizz until puree, saffron, orange juice and zest and
smooth. Return it to the pan and place over a 1.5 litres cold water. Bring to a simmer, reduce
gentle heat. Flake in the fish. the heat and cook for 2 hours.
5 When the chowder is hot, ladle it into 4 warmed 3 strain the soup (now a stock) into a large
bowls. sprinkle it with the finely chopped parsley heatproof container, discarding any really hard,
and serve immediately. big bits of shell from the colander. Put what’s left
back into the pan and, using the end of a rolling
delicious.tip
pin, smash the remaining meat and shell up until
uSing other typeS of fiSh it is as small as you can get it. Using a ladleful of
For a more exotic soup, replace the haddock with the stock, pass the smashed shell and bits of
1kg cleaned live mussels. Cook during step 3 for vegetable through a sieve to remove any sharp
4–5 minutes, remove from the shells, and return to bits. add the murky purée that’s left to the stock.
the chowder at the end of step 4. Discard any 4 Reheat gently in a clean pan and season to
mussels that open during cleaning (see p.180), or taste. stir in the double cream or crème fraîche,
that stay closed after cooking. if using. serve with croûtons, aïoli, and a sprinkle
of cayenne pepper.

16

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 soups light bites

Chicken noodle soup Smoked haddock and

ServeS 6 Takes 2 hourS to make sweetcorn chowder

4 carrots
3 celery sticks
3 onions
1.5kg whole chicken
2 bay leaves
1 tbsp vegetable oil
1 leek, sliced
1 garlic clove, chopped
100g dried egg noodles
2cm piece fresh ginger, grated
Parsley leaves, chopped, and spring onions,
sliced, to garnish

1 Roughly chop 2 carrots and 2 celery sticks, and

quarter 2 of the onions. Put them in a very large
pan and add the chicken and bay leaves. Pour in
about 2.5 litres cold water, or enough to cover the
chicken and vegetables. Bring to the boil over a
gentle heat, skim off any fat that rises to the top
and simmer for 1 hour. Carefully remove the
chicken and set aside. strain the stock into a
large bowl, discarding the solids. Chicken
2 Dice the remaining carrots and finely chop the noodle soup
remaining celery stick and onion. Heat the oil in
a large pan over a medium heat and cook the
chopped carrots, celery, onion, leek and garlic.
Fry for 5 minutes, stirring, until tender. add
2 litres of the strained stock (freeze any
remainder) and bring to the boil, then reduce the
heat to low and simmer gently for 10 minutes.
3 Meanwhile, remove and discard the skin and
strip the meat from the chicken. Tear the meat
into bite-size pieces and add to the soup. (The
soup can be cooled and frozen at this point if
desired. simply ladle the cool soup into a rigid
plastic container, and freeze for up to 2 months.
Defrost completely before gently reheating.)
4 add the noodles and ginger and simmer for
4–5 minutes, until the noodles are tender. season
and garnish with the parsley and spring onions.
5 Ladle into 6 warmed bowls and serve
immediately. This soup makes an excellent winter
warmer and is a great comfort when suffering
from colds and flu.

17

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 light bites soups

Creamy bacon, potato Cook, stirring occasionally, for 5 minutes

and sweetcorn soup until softened.
3 add the potato and stock, bring to the boil,
then reduce the heat and simmer for around
10 minutes, until the potato is tender but still
holding its shape.
4 add the sweetcorn, cream and bacon and
simmer for 2–3 minutes to heat through. stir
in the parsley and season to taste.

Winter pea and watercress soup

with crispy pancetta
ServeS 6 Takes 25 minuteS to make

2 tbsp olive oil

15g butter
1 large onion, chopped
1 garlic clove, finely chopped
1 large floury potato, cubed
1.5 litres fresh chicken stock
900g frozen peas
100g watercress
70g finely sliced pancetta or thin rashers
Creamy bacon, potato smoked streaky bacon
and sweetcorn soup
ServeS 8 Takes 40 minuteS to make 1 Heat the oil and butter in a large pan, add the
onion and garlic and cook gently for 5 minutes
200g smoked lardons, or 6 rashers smoked until beginning to soften.
bacon, roughly chopped 2 add the potato and toss with the onion and
1 tbsp vegetable oil garlic, then pour in the stock. Bring to the boil
1 onion, finely chopped and simmer for 15 minutes, until the potato is
2 celery sticks, finely sliced just tender.
2 large potatoes, peeled and cut into bite-size 3 add the peas and simmer for 3 minutes. Tip in
pieces the watercress and stir until wilted.
1.2 litres hot fresh vegetable stock 4 Remove from the heat, cool for a few minutes
198g can sweetcorn, drained and rinsed then blitz until smooth (either with a stick blender
142ml pot single cream in the pan, or in 2 batches in a food processor).
Handful of parsley, chopped 5 Return the soup to the pan, season to taste and
keep warm over a gentle heat.
1 Place a large non-stick saucepan over a high 6 Meanwhile, preheat the grill to high. Grill the
heat. When hot, add the lardons or bacon and pancetta or streaky bacon strips for 2–3 minutes
cook, stirring, for 5 minutes until golden. on each side, until crisp. Remove and drain on
Remove, tip on to kitchen paper to absorb the kitchen paper, then break up into pieces.
excess fat and set aside. 7 Ladle the soup into 6 warmed bowls and top
2 add the oil to the pan and reduce the heat to each with a few shards of crispy pancetta or
medium, then add the chopped onion and celery. streaky bacon.

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 soups light bites

Potato soup with chorizo Winter pea and watercress

and parsley pesto soup with crispy pancetta
ServeS 4 Takes 30 minuteS to make

25g butter
500g floury potatoes such as maris piper,
cut into small cubes
1 onion, chopped
850ml fresh chicken or vegetable stock
125ml milk
1 tbsp olive oil
50g chorizo, thinly sliced

For the parsley pesto

25g parsley, chopped
25g Parmesan or Grana Padano cheese, grated
25g pine nuts
2 garlic cloves, crushed
75ml extra-virgin olive oil, plus extra for covering

1 Melt the butter in a pan and add the potatoes

and onion. season, stir well, cover with a lid, and
sweat over a gentle heat for 10 minutes.
2 Pour in the chicken or vegetable stock, bring
to the boil, cover again and simmer for another Potato soup with chorizo
10 minutes, until the vegetables are soft. add and parsley pesto
the milk, then blitz with a stick blender until the
soup is smooth.
3 Make the parsley pesto. Put all the ingredients
except the oil into a food processor and whizz to
a textured purée. add the oil and a good pinch of
salt, and blend briefly to a coarse paste. (This will
make more pesto than you need, so spoon the
leftovers into a sterilised jar, and cover with a 1cm
layer of oil. It can then be stored in the fridge for
up to 2 weeks – just cover the pesto with more oil
after each use to preserve it.)
4 Return to the soup: heat the olive oil in a large
frying pan. add the chorizo slices and fry for
30 seconds each side, until they are crisp and the
oil has run out into the pan. Lift the chorizo on to
kitchen paper to drain briefly, reserving the
amber-coloured oil.
5 Divide the hot soup between 4 warmed bowls,
and swirl 1 tsp pesto into each bowl. Top each
bowl with some slices of chorizo and a few drops
of its reserved oil.

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 light bites salads

Caesar salad
ServeS 6 Takes 25 minuteS to make

salads 3 slices German rye bread

1 garlic clove, crushed
3 tbsp olive oil
4 little gem lettuces, leaves separated
50g Parmesan

For the dressing

1 fat garlic clove
1 anchovy fillet
1 egg yolk
Country-style potato salad 1
/4 tsp Dijon mustard
ServeS 6 Takes 30 minuteS to make 1 tbsp lemon juice
100ml mild olive oil
550g waxy potatoes, such as pink fir apple 2 tbsp grated Parmesan
or charlotte 1
/2 tbsp double cream
1 tbsp lemon juice
4 tbsp extra-virgin olive oil 1 First make the croûtons. Preheat the oven to
2 tbsp oregano, chopped 200°C/fan 180°C/gas 6. Cut the crusts off the
1 small red onion, finely chopped bread, then cut the bread into squares. Put into a
12 green olives, pitted roasting tin, sprinkle with the garlic, olive oil and
4 plum tomatoes, deseeded a little salt and mix together. Bake for 10 minutes.
and roughly chopped Cool and set aside.
2 tbsp capers, rinsed 2 Put the lettuce into a colander and rinse under
4 eggs, hard-boiled cold running water. shake very well then blot with
a tea towel, or spin in a salad spinner. The leaves
1 Cook the potatoes in boiling salted water for should be completely dry.
12–15 minutes until just tender. Drain well and 3 Take a large salad bowl and put in the lettuce
cut each in half. Put into a large serving bowl. leaves, tearing any large leaves so all the pieces
2 In a small bowl, whisk together the lemon juice, are bite-sized. sprinkle with the croûtons.
oil, oregano and plenty of seasoning. Pour over 4 Drag a vegetable peeler over the Parmesan
the warm potatoes and set aside. and let the shavings fall into the salad.
3 When the potato salad has cooled, add the 5 Make the classic Caesar salad dressing.
chopped onion, olives, tomatoes and capers First, crush the garlic clove under the blade of
and toss well. Roughly chop the boiled eggs and a large knife. Rub the crushed garlic around the
scatter over the salad. Just before serving, gently inside of a bowl, then discard. Mash the anchovy
toss the salad once more. fillet on a board with the blade of a knife and
add to the bowl.
This salad sings 6 add the egg yolk, mustard and lemon juice
to the bowl. Mix all together then slowly whisk in
with the warm the olive oil, until the dressing is creamy. stir
in the Parmesan and double cream and grind in
flavours of the a little black pepper.
7 Drizzle the dressing liberally over the
Italian countryside. salad, toss and serve.

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 salads light bites

Salad Niçoise Country-style

ServeS 4 Takes 25 miNuteS to make potato salad

75ml extra-virgin olive oil

Juice of 1/2 lemon
300g small new potatoes
100g green beans or shelled broad beans
4 eggs
6 ripe tomatoes, each cut into eight
1 cos or 2 little gem lettuce, leaves
separated
225g can tuna in olive oil
2 tbsp capers, rinsed
Generous handful of good olives, pitted
8 anchovy fillets

1 Mix the oil and lemon juice together to make

a dressing and season very well.
2 Boil the potatoes until tender and drain.
Unless they are really tiny, break them or cut
them in half. Toss with about 1 tbsp of the
dressing while still warm. set aside.
3 Boil the green or broad beans over a high heat
for 2–3 minutes, plunge them into a bowl of iced
water to stop the cooking and set the colour, then Caesar salad
drain and set aside.
4 Boil the eggs until the yolks are barely set.
a foolproof way to do this is to bring the water
to a rolling boil, add the eggs and cook for
6 minutes exactly. When done, plunge them in
cold water for a minute and peel off the shells
(this is much easier if you do it before the eggs
have totally cooled).
5 Now build the salad. Toss the tomato, potato,
lettuce, beans, tuna, capers and olives in the
remaining dressing, and either serve in a large
salad bowl or in 4 smaller shallow dishes.
6 Finish the top of the salad with the anchovies
and quartered eggs.
delicious.tip
uSiNg caperS
Capers (the flower buds of the caper bush) can be
found in most supermarkets, pickled in either salt
or vinegar. Use the large ones in mezze, and choose
the smaller, finer-flavoured ones for this salad.

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 light bites salads

Warm potato salad 3 Meanwhile, put the eggs into a pan of boiling
with red peppers water and cook for 6 minutes, for soft yolks. Cool
and Parma ham under cold running water, peel, and halve.
4 Lay the watercress on 4 serving plates and top
with the marinated beetroot, halved eggs and the
anchovy fillets. a dollop of horseradish cream, if
liked, makes a delicious addition.

Warm potato salad with red peppers

and Parma ham
ServeS 6 Takes 55 minuteS to make

2 large red peppers

600g Jersey Royals (or other new potatoes),
scrubbed
4 tsp extra-virgin olive oil,
plus extra for drizzling
1 tbsp chopped flatleaf parsley
12 thin slices Parma ham
50g baby salad leaves
1
/2 tsp white wine vinegar

1 Preheat the oven to 220°C/fan 200°C/gas 7.

Beetroot, anchovy and Put the peppers in a roasting dish and place in
watercress salad the hot oven for 20–25 minutes, until lightly
ServeS 4 Takes 1 hour 15 minuteS to make charred. seal in a plastic bag and leave to cool.
Remove and discard the stalks, seeds and skin –
600g small beetroot the skin should slip off easily – reserving any
3 shallots, very thinly sliced delicious juices. Cut the flesh into strips.
1 tbsp capers, rinsed 2 Cook the potatoes in a large pan of boiling
2 tbsp balsamic vinegar salted water for 10–12 minutes or until tender.
3 tbsp olive oil Drain. When cool enough to handle, thickly slice
1 tsp Dijon mustard into a large bowl. Fold in the oil and parsley.
4 eggs 3 Ruffle 2 slices of Parma ham on to each of
Bunch of watercress, thoroughly washed 6 plates, then pile on some salad leaves.
12 anchovy fillets in olive oil, drained 4 stir the vinegar into the potatoes, season to
Horseradish cream, to serve (optional) taste and arrange on top of the salad with the
pepper strips and their juices. Drizzle over a
1 Preheat the oven to 220°C/fan 200°C/gas 7. little more extra-virgin olive oil and serve.
Wrap each beetroot in foil and bake until tender;
delicious.tip
about 30 minutes depending on the size. Cool in
the foil, then push off the skins. Cut into bite-size advance PreParation
wedges and set aside. If you want to get ahead with this recipe, prepare
2 Mix the shallots, capers, vinegar, oil and the peppers the day before, cover and chill
mustard in a bowl. season, add the beetroot, overnight. Bring to room temperature before using.
toss and leave to marinate for 30 minutes.

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 Beetroot, anchovy
and watercress salad

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 light bites salads

3 sprinkle each salad with a pinch of chilli flakes

and season. scatter with the sunblush tomatoes,
drizzling over about 1 tsp of the reserved tomato
oil. serve with wholemeal bread.

italian bean salad

ServeS 4 Takes 30 minuteS to make

7 tbsp extra-virgin olive oil

1 small onion, finely chopped
2 plump garlic cloves, crushed
1 stick celery, finely chopped
2 red chillies, deseeded and chopped
2 tsp oregano, chopped
410g can cannellini beans, drained and rinsed
410g can borlotti beans, drained and rinsed
6 plump tomatoes, deseeded and chopped
Handful of parsley, chopped
2 tbsp lemon juice
Italian bean
salad 1 Heat 3 tbsp of olive oil in a large saucepan and
gently cook the onion, garlic, celery and chilli for
6–8 minutes until softened. stir in the oregano
Guacamole salad and beans and continue to cook for 5–6 minutes,
ServeS 4 Takes 15 minuteS to make stirring occasionally. Remove from the heat and
allow to cool to room temperature.
4 little gem lettuces, washed 2 stir in the tomatoes and parsley. Whisk the
3 ripe beef tomatoes, sliced remaining olive oil with the lemon juice and
1
/2 small onion, finely chopped season well. Just before serving, pour this
1 garlic clove, crushed dressing over the bean mixture and toss well.
1 tbsp coriander leaves
4 ripe avocados
Juice of 1 lime delicious.technique
4 pinches of chilli flakes deSeedinG and choppinG chillieS
100g sunblush tomatoes in oil,
drained and oil reserved

1 separate the lettuce leaves and arrange on

4 serving plates. Divide the tomato slices among
the plates, then scatter over the onion, garlic
and coriander leaves.
2 Halve and stone the avocados, then cut each
half in quarters. slip a knife under the pointed 1. Halve the chilli lengthways. 2. Chop the chilli finely, then
end of each quarter and pull away the skin. slice Working from the bottom up, immediately wash your hands
scrape out and discard the very thoroughly to remove the
the avocado lengthways and arrange on the seeds and ribs of white pith. juices before continuing.
plates. squeeze over the lime juice.

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 salads light bites

Russian salad 3 Now blanch the peas, beans, carrots and

SeRveS 4 Takes 1 houR to make cauliflower. Use the same pan in succession
rather than several (it saves on washing up!) but
2 medium or 4 small beetroot blanch the cauliflower last, as it will flavour the
2–3 waxy potatoes water. The peas and beans will take 2–3 minutes
100g fresh shelled peas and the carrots and cauliflower 4–5 minutes.
100g green beans, sliced They should remain a little crisp. Drain and cool.
100g baby carrots 4 Finally, cook the eggs in boiling salted water for
1
/2 small cauliflower, cut into florets 6–7 minutes. Plunge them into a bowl of cold
3 large eggs water, then peel and halve.
2 dill-pickled gherkins or a handful of 5 Mix the gherkins or cornichons with all the
cornichons, diced vegetables and fold them into the mayonnaise in
3 heaped tbsp mayonnaise (see p.32, a bowl. season, top with dill sprigs and the eggs.
or use a good bought one)
Small bunch of fresh dill (optional) A truly golden feast
1 Boil the beetroot in a pan of salted water over
medium-high heat for 20–30 minutes, until
and a family
tender. Cool, then push the skins off and dice. favourite in Russia,
2 Meanwhile, peel and dice the potatoes to the
same size as the beetroot. Boil them in a pan of where it is known
lightly salted water until tender, then allow both
potatoes and beetroots to cool completely.
as Salat Olivier.
Russian
salad

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 light bites salads

Seafood salad with lime 1 Pour 100ml water into a large pan. Tear the
and chilli salsa stalks from the parsley (reserve the leaves for
ServeS 6 TAkeS 40 minuteS to make the salsa) and add to the pan with a couple of
whole black peppercorns. Bring to the boil over
Large handful of parsley a high heat, add the mussels, cover, and cook for
1kg live mussels, cleaned and debearded 5 minutes, shaking the pan until the shells have
(discard open mussels that do not close opened. Remove the mussels with a slotted
when tapped against the sink, and any spoon, discarding any that haven’t opened. Add
with cracked shells) the prawns and squid to the pan for 2 minutes or
500g raw tiger prawns, peeled and deveined, so, tossing, until both are cooked. Remove with a
with tail-shells on slotted spoon. Shell the mussels, and mix with
300g fresh squid, cleaned and sliced into rings the prawns and squid. Cover and chill.
2 tbsp avocado oil (or olive oil) 2 Boil the liquor in the pan until reduced by half,
Juice of 1 lime then strain about 3 tbsp of it into a bowl and allow
1 small shallot, finely chopped to cool. Whisk in the avocado oil and lime juice.
100g rocket Season, and stir in the shallot.
3 To make the salsa, put the lime zest, garlic
For the lime and chilli salsa and chilli in a blender and whizz until chopped.
Finely grated zest of 1 lime Add the mint and reserved parsley leaves and
1 garlic clove process again to make a fine mixture.
1 small red chilli, halved and deseeded 4 Toss together the seafood and shallot dressing,
Large handful of mint then gently fold in the rocket. Divide between
serving bowls and spoon over the salsa.

Seafood salad with

lime and chilli salsa

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 salads light bites

Tuna and pesto pasta salad Hot-smoked trout

ServeS 4 Takes 20 minuTeS To make with cucumber and
dill salad
225g dried pasta shapes of your choice
1
/3 cucumber
100g cherry tomatoes
2 tsp green pesto
185g can tuna steak in olive oil, drained
4 tbsp Classic Vinaigrette (see p.33), or a good
bottled French dressing

1 Fill a large saucepan with water, add a

generous pinch of salt, and place over a high
heat. Bring the water to a rolling boil, add the
pasta and stir it once to prevent the pieces
sticking together. keep the heat high so the water
stays boiling, but be careful it does not boil over.
Cook for 10 minutes, or according to the packet
instructions. To test when the pasta is cooked,
fish out a piece and take a bite: it should be soft,
but still al dente.
2 Meanwhile, chop the cucumber into chunky
pieces. Cut each cherry tomato in half.
3 Drain the pasta, transfer to a large bowl and
leave to cool slightly. stir in the pesto (its oil will Hot-smoked trout with cucumber
stop the pasta sticking together). and dill salad
4 Roughly flake the tuna and stir into the pasta ServeS 4 Takes 5 minuTeS To make
along with the chopped cucumber and tomatoes.
season and add the Classic Vinaigrette or French 1 cucumber
dressing, then stir it all together. 1
/2 small bunch of dill, chopped
5 You can eat this salad immediately, or cover and 1
/2 tsp caster sugar
chill in the fridge for up to 2 days. 1 tbsp rice wine vinegar
4 hot-smoked trout fillets
Boiled new potatoes and a dollop of mayonnaise,
to serve
Choose a good 1 Halve the cucumber lengthways, and deseed it
quality line-caught by drawing a teaspoon firmly down the centre of
each half. Thinly slice into half-moons.
tuna, vine-ripened 2 In a large bowl, toss the cucumber slices very
well together with the dill, caster sugar and rice
cherry tomatoes wine vinegar. The sugar should dissolve into the
and fresh pesto. sweet-and-sour dressing.
3 Divide the salad between 4 plates. Flake a trout
fillet into pieces and scatter over each serving.
4 serve with hot buttered new potatoes and a
dollop of mayonnaise.

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 light bites salads

Shredded chicken noodle salad with 3 Cook the noodles according to packet
ginger and peanut dressing instructions (the easiest way is to put them in
ServeS 2 Takes 1 hour 30 minuteS to make a bowl, pour over boiling water, and leave for
4–5 minutes until tender). Drain, rinse and leave
2 chicken breasts, skin on in a bowl of iced water until ready to serve.
3 tsp fresh ginger, grated 4 Drain the noodles well and divide between
Zest of 1 lime, grated 2 shallow bowls. Place the shredded vegetables
2 tbsp groundnut or sunflower oil and most of the coriander leaves on top, followed
2 garlic cloves, finely chopped by the still-warm shredded chicken. spoon the
1 green chilli, deseeded and finely chopped dressing over and scatter with more coriander
3 tbsp crunchy peanut butter and the peanuts.
2 tsp Thai fish sauce or light soy sauce
1 kaffir lime leaf, finely shredded (optional)
2 globes of preserved stem ginger in syrup, Warm chicken and fennel salad with
drained and chopped a sweet-and-sour dressing
Lime juice, to taste ServeS 4 Takes 50 minuteS to make
Brown sugar, to taste
Small handful of coriander 2 large fennel bulbs
100–120g thin or thick rice noodles 4 tbsp olive oil
225g carrots, cut into long, thin shreds 3 fat garlic cloves, halved lengthways
1 small green or red pepper, cut into long, 3 sprigs of rosemary, halved
thin shreds 4 boneless chicken breasts, skin on
10cm piece cucumber, deseeded 150g watercress, washed, with thick stalks
and cut into long, thin shreds removed
2–3 tbsp roasted peanuts, roughly chopped
For the sweet-and-sour dressing
1 slash the skin of the chicken a few times with 2 tbsp olive oil
a sharp knife. Mix together half the grated ginger, 1 small red onion, chopped
the lime zest and 1 tbsp of the oil and rub into the 4 tsp light muscovado sugar
chicken. Cover and marinate in the fridge for at 3 tbsp red wine vinegar
least an hour. Meanwhile, preheat the oven to 2 tsp toasted sesame oil
180°C/fan 160°C/gas 4. Roast the chicken for 21/2 tsp dark soy sauce
20–25 minutes, until cooked. allow to cool a little,
then slice or shred into bite-size pieces. 1 To cook the fennel, remove the outer layer of
2 While the chicken is cooking, make the each bulb, if woody, then cut lengthways through
dressing. In a small pan, heat the remaining oil the root into slices. The root will hold the layers
and gently cook the remaining grated ginger with together at the base of each slice.
the garlic and chilli for a few minutes; don’t let it 2 Heat a cast-iron griddle pan over a high heat
brown. Remove from the heat, stir in the peanut until smoking hot, then reduce the heat to
butter and let it melt. stir in 4–6 tbsp water to medium. Brush the fennel slices with half the
make a thick, creamy dressing. Place back over olive oil, season and place them on the griddle,
a low heat and add the Thai fish sauce or soy in batches if necessary, with the garlic cloves and
sauce, kaffir lime leaf (if liked), chopped stem half the rosemary pieces. Cook for 5 minutes on
ginger and lime juice. add sugar to taste. Let it each side, until the fennel is golden brown and
bubble gently for a few more minutes. Then thin nicely marked with lines from the griddle pan.
down with 2–3 tbsp water to make a spoonable sprinkle with a couple of tablespoons of water
dressing. Chop the coriander stalks and stir in. and continue to cook for another 3–5 minutes,

28

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 salads light bites

Warm chicken and fennel

salad with a sweet-and-
sour dressing

adding more water every now and then to help 5 Discard the rosemary and lift the chicken on to
speed up the cooking. When tender, set the a plate, cover with foil and a clean tea towel to
fennel aside on a plate and keep warm. Discard insulate and leave to rest for 5 minutes in a warm
the garlic and rosemary. place. This resting will render the meat far more
3 Make the sweet-and-sour red onion dressing. juicy and succulent, as the fibres will relax after
Heat the olive oil in a non-stick frying pan over tensing up in the hot pan and the juices flow back
a medium heat. Add the red onion and cook for throughout. If the meat is not rested, it will lose
5 minutes, stirring, until soft and just beginning all its juices once cut. Place the chicken breasts
to brown. Add the sugar and continue to cook, on to a chopping board and slice each slightly on
stirring, for 1–2 minutes, until the sugar has the diagonal into thickish slices.
dissolved and the onion is golden-brown. Reduce 6 Put the chicken pieces, fennel slices and
the heat, add the vinegar, and allow it to bubble watercress into a large bowl and spoon over the
gently for a few seconds, then add the sesame oil dressing. Toss everything together very well so all
and soy sauce and grind over some black pepper. the elements are coated in dressing, then divide
Keep the dressing warm. between 4 plates. Serve immediately.
4 Heat the remaining olive oil in a large frying
delicious.tip
pan over a medium heat. Season the chicken,
then add to the pan, skin-side down, with the thinning the dressing
remaining rosemary. Cook for about 6 minutes If the dressing has become too thick, add any
or until golden-brown. Turn over and cook for a chicken juices from the plate or a tablespoon
further 6–7 minutes or until cooked through and of warm water to loosen it a little before tossing
tender. (You can add a little water to the pan after it through the salad.
turning the chicken to speed up the process.)

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 light bites salads

Warm Sunday 2 Meanwhile, cook the potatoes in boiling salted

roast salad water for 10–15 minutes until tender. Drain and
tip into a roasting tin, drizzle with 2 tbsp of the oil
and season. Roast in the hot oven for 30 minutes.
3 Cook the beans in boiling salted water, drain
and refresh under cold running water. set aside.
4 Make the dressing: whisk together the remaining
oil with the vinegar, sugar and mint. season well.
5 Take the lamb and potatoes out of the oven.
Leave the lamb to rest for 15 minutes and the
potatoes to cool. slice the lamb and put on to a
plate. Put the tomatoes, salad leaves, beans and
warm potatoes into a large bowl and toss well.
Drizzle with enough dressing to coat and toss
again. add the lamb to serve. Put the rest of the
dressing into a jug, to pour over if desired.

tuna, cannellini bean and red onion

salad on griddled tomato bread
ServeS 4 Takes 25 minuteS to make

400g can cannellini beans, drained and rinsed

300g tuna in olive oil, drained and flaked
Warm Sunday roast salad into large chunks
ServeS 6 Takes 2 hourS 15 minuteS to make 1 small red onion, finely sliced
12 cherry tomatoes, halved
2–2.5kg leg of lamb Large handful of flatleaf parsley, roughly chopped
4 garlic cloves, cut into slivers 3 tbsp olive oil
Few sprigs rosemary 2 small lemons
450g baby new potatoes 1 tsp Dijon mustard
175ml olive oil 1 garlic clove, crushed or grated
200g French beans 4 thick slices sourdough or rye bread
4 tbsp red wine vinegar 3 tbsp sun-dried tomato paste
Generous pinch of sugar
Handful of mint, chopped 1 In a large bowl, mix together the beans, tuna,
600g cherry tomatoes, halved red onion, tomatoes and parsley.
350g baby spinach leaves, rocket, or watercress 2 In another small bowl, whisk together 2 tbsp
of the oil, the juice of 1 lemon and the mustard
1 Preheat the oven to 220°C/fan 200°C/gas 7. and garlic. season, pour over the tuna and beans
With the tip of a small, sharp knife make slits all and toss together well.
over the lamb. Insert a sliver of garlic and a sprig 3 Heat a griddle pan until very hot. Brush the
of rosemary into each slit. Roast the lamb for bread on both sides with the remaining oil and
20 minutes, then reduce the oven temperature griddle until golden with charred lines.
to 190°C/fan 170°C/gas 5 and roast for a further 4 spread each slice with the tomato paste. Pile on
20 minutes per 450g for pink lamb; add 20 the beans and tuna and serve with the remaining
minutes more if you like it medium. lemon cut into wedges, to squeeze over.

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 Tuna, cannellini bean and
red onion salad on griddled
tomato bread

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 light bites salads

Mayonnaise aïoli
ServeS 4–6 Takes 15 MinuteS to Make ServeS 6–8 Takes 10 MinuteS to Make

2 egg yolks, at room temperature 6 garlic cloves, crushed

1 tsp Dijon mustard 3 egg yolks
300ml light olive oil 3 tbsp white breadcrumbs
Good squeeze of fresh lemon juice 4 tbsp white wine vinegar
300ml good olive oil
1 stand a large bowl on a cloth to stop it moving.
Put the egg yolks into the bowl with the mustard 1 Put the garlic, egg yolks, breadcrumbs, vinegar
and a little seasoning and whisk until smooth. and a little seasoning into a bowl and whisk well
2 Gradually add the olive oil in a slow, steady (or whizz in a food processor) until everything is
stream, whisking all the time. Do not hurry this thoroughly amalgamated.
step or the mixture will not form an emulsion. 2 Gradually whisk in the olive oil in a slow, steady
The end result should be a smooth, quite thick trickle (or pour through the food processor’s
mayonnaise that stands in peaks. funnel with the motor running). Do not hurry this
3 add lemon juice to taste and briefly whisk. step or the mixture will not form an emulsion.
If it’s too thick, whisk in a few drops of warm 3 Whisk in 1 tbsp warm water and adjust the
water to give a good consistency. seasoning to taste.

delicious.technique Blue cheese dressing

Making MayonnaiSe ServeS 4 Takes 10 MinuteS to Make

50g blue cheese (Gorgonzola is good)

2 tbsp milk
1 tbsp white wine vinegar
6 tbsp olive oil

1 Put the cheese in a food processor with the

other ingredients. season and blend until smooth.
1. For the best results, start 2. With a very steady hand, 2 add a few drops of warm water if it’s a little
with the egg yolks at room begin to add the oil drop by too thick until you have a consistency you like.
temperature. Whisk together drop, whisking all the time,
with the mustard, salt, and and gradually increase to a
freshly ground black pepper. thin stream of oil.
olive oil, balsamic vinegar
and miso dressing
ServeS 10 Takes 10 MinuteS to Make

100ml extra-virgin olive oil

300ml water
50ml balsamic vinegar
3 tbsp barley miso paste
3. Continue to add the oil in a 4. Add the lemon juice only
thin stream, whisking all the when all the oil has been 1 Put the olive oil, water and balsamic vinegar
time to keep the emulsion incorporated, and whisk in
stable, and the mixture will briefly. Check and adjust the into a screw-top jar. Mixing any dressing in a jar
start to thicken noticeably. seasoning if necessary. is hassle-free, saves on washing up and allows

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 salads light bites

you easily to store any leftovers in the fridge. Blue cheese

2 Add the miso paste and season with a pinch dressing
of salt, and freshly ground black pepper. Seal
the jar and shake to mix very well, so that the
liquids emulsify together.
3 Serve immediately, drizzled over salads – it’s
especially good with Asian dishes – or store in
the sealed jar in the fridge for up to 1 month.
Shake very well before each use.

Classic vinaigrette
ServeS 4 TAkeS 5 minuteS to make

1 tbsp white wine vinegar

1 tsp mild mustard (such as wholegrain or Dijon)
Small pinch of sugar
3 tbsp extra-virgin olive oil

1 Put the vinegar, mustard and sugar into a large

bowl and season to taste. Whisk until very well
blended together.
2 Add the oil in a slow stream, whisking all the
time, until cloudy and slightly thickened.
Classic
vinaigrette
Herb leaf salad
ServeS 4–6 TAkeS 10 minuteS to make

50g flatleaf parsley,

all stems removed
50g chives, snipped into lengths
50g tarragon leaves,
all stems removed
50g basil, all stems removed
2 tsp red wine vinegar
1–2 tbsp extra-virgin olive oil

1 Wash all the herbs and carefully dry them in

a salad spinner or on kitchen paper. Put into a
large serving bowl.
2 Whisk the vinegar into the olive oil and season
with sea salt. Taste and adjust the seasoning,
remembering that it should not overpower the
delicate flavour of the herbs. Just before serving,
drizzle the dressing over the leaves and toss
everything together.

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 light bites snacks

Cauliflower cheese on toast

ServeS 4 Takes 35 minuteS to make

snacks 500g cauliflower (about 1 small or 1/2 large),

cut into bite-size florets
30g butter, plus extra for spreading
2 tbsp plain flour
400ml milk
200g mature, crumbly cheese, diced
1
/4 nutmeg, freshly grated
1 egg yolk
4 slices dark rye bread

Houmous and carrot bap 1 Cook the cauliflower florets in boiling water for
ServeS 1 Takes 5 minuteS to make 8-10 minutes, until just tender with a little crunch
left. Drain thoroughly and set aside.
1 granary bap 2 Heat the butter in a small pan and add the flour.
2 tbsp plain or roasted pepper houmous Cook, stirring, for 2–3 minutes then remove from
1 medium carrot, peeled the heat. add the milk, a little at a time, stirring
1
/4 punnet mustard and cress after each addition. Return to the heat and cook
gently for 8–10 minutes, or until thickened.
1 Use a serrated knife to cut the bap in half 3 stir in the diced cheese and nutmeg, then the
through the middle. spread both of the cut sides cauliflower, and season to your liking. Remove
with houmous, being quite generous with it and the pan from the heat and fold in the egg yolk.
making sure it covers the whole surface. 4 Preheat the grill to high and toast the rye bread.
2 Grate the carrot (for a crunchier texture, use allow it to cool then butter lightly. Top each slice
the coarse side of the grater). sprinkle the grated with the cauliflower, then pop under the grill and
carrot over the houmous. snip the mustard and cook until the topping has browned nicely.
cress from the punnet and scatter over the
carrot. sandwich both halves together.
Smoked salmon toasties
ServeS 4 Takes 20 minuteS to make
tuna guacamole bagel
ServeS 1 Takes 5 minuteS to make 2 tbsp butter, softened
8 slices good-quality bread
1 bagel 300g smoked salmon, sliced
70g can tuna in olive oil 4 tbsp sauerkraut, drained
2 tbsp guacamole 150g Gruyère, grated
2 little gem lettuce leaves
1 Butter each slice of bread on both sides and
1 Cut the bagel in half through the middle. Open season well with black pepper. Divide the salmon,
the can of tuna, drain, and put into a bowl. add sauerkraut, and cheese between the sandwiches
the guacamole and mix together until it is very and gently press the top slices down.
well blended. 2 Heat a frying pan and fry the sandwiches lightly
2 spread the tuna mixture over half of the bagel, on both sides until the cheese begins to melt.
top with the lettuce leaves and sandwich the keep the heat low to avoid burning the bread.
bagel together, pressing well. 3 serve immediately with very cold beer or cider.

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 snacks light bites

Chicken and mushrooms on bruschetta Smoked salmon

ServeS 4 Takes 25 minuteS to make toasties

2 chicken breasts
2 tbsp olive oil
Leaves from 2 fresh thyme sprigs
50g pine nuts
8 medium button mushrooms
Juice of 1/2 lemon
Extra-virgin olive oil or salad oil
4 generous slices ciabatta
1 clove garlic, halved
2 large handfuls of lamb’s lettuce,
washed and dried

1 Preheat the oven to its highest setting. Rub the

chicken breasts with half the oil and the thyme
and season very well. Place in a small roasting
tray and cook for 15 minutes, or until cooked
through and beginning to turn golden brown.
set aside and allow to cool a little.
2 Meanwhile, place the pine nuts on a baking
sheet and roast at the same temperature for
2-3 minutes, until golden brown. Watch carefully
and shake the sheet once or twice. Remove from Houmous and
the oven as soon as they take on a golden colour carrot bap
and give off their resinous aroma. set aside.
3 slice the mushrooms into fine slivers, lay them
on a plate and squeeze over the lemon juice to
lift the flavour. Drizzle with a little extra-virgin
olive oil (or a salad oil of your choice) and toss
so they are very well coated.
4 Put the ciabatta slices on a baking sheet and
drizzle with the remaining oil. Bake in the hot
oven for 5 minutes, turning once, until crisp,
watching to make sure they don’t burn. Remove
from the oven and rub each slice with the cut side
of the garlic clove; the toasted bread will act as a
“grater” for the garlic. Put each slice on a plate.
5 slice the chicken breasts as finely as you
can, reserving any juices that run out. Toss the
chicken, mushrooms and lettuce with the juices,
then taste and adjust the seasoning.
6 Divide the mixed salad between the rounds
of bruschetta and scatter each with pine nuts.
Drizzle with a little extra-virgin olive oil. For
extra decadence, finish with shaved Parmesan.

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 light bites snacks

Hot cheesy brunch croissant Falafel and herb yogurt pittas

ServeS 1 Takes 15 minuteS to make ServeS 4–6 Takes 25 minuteS to make

1 croissant (pick a long, straightish pastry 2 tsp each cumin and coriander seeds
rather than crescent-shaped) 2 x 400g cans chickpeas, rinsed, drained
Fresh 4-cheese sauce (a 300g tub will fill and patted dry
8 croissants in all) 11/2 tsp baking powder
Few tomato slices 2 tbsp plain flour
Slice of good ham 1 red chilli, deseeded and chopped
Handful of grated extra-mature Cheddar 1 garlic clove, crushed
Snipped fresh chives, to garnish 3 tbsp chopped flatleaf parsley
Zest of 1 small lemon, grated
1 Preheat the oven to 180°C/fan 160°C/gas 4. Vegetable oil, for shallow-frying
2 split the croissant lengthways along the top, Pitta bread, griddled, to serve
so that the “pocket” for the filling is at right Lime wedges, to serve
angles to the base. Fill with a couple of spoonfuls
of the 4-cheese sauce. add the tomato slices, For the herb yogurt
ham and, finally, the Cheddar, being quite 100ml Greek yogurt
generous. season well with freshly ground 1 tbsp chopped coriander
black pepper. 1 tbsp chopped mint, plus fresh mint sprigs,
3 Pop on to a baking sheet and bake in the to serve
hot oven for 10–12 minutes until piping hot. Juice of 1 lime
4 sprinkle with the chives to serve.

Falafel and herb

yogurt pittas

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 snacks light bites

Perfect
pancakes

1 Dry-fry the cumin and coriander seeds in a 1 To make the batter, sift the flour with a pinch of
frying pan over a medium heat until fragrant. salt into a large bowl. Make a well in the centre,
Grind in a pestle and mortar, then add them pour in the egg, and slowly whisk in the milk until
to a food processor with the chickpeas, baking the mixture becomes a smooth batter; it needs to
powder, flour, chilli, garlic, parsley and lemon be the consistency of pouring cream. Cover with a
zest, season, then pulse to combine. Mould the clean tea towel and rest for at least 20 minutes.
mixture into about 24 walnut-size balls. 2 Heat a 28cm crêpe pan or a smaller heavy-
2 Heat some oil in a griddle or frying pan and fry based frying pan over a medium heat. When hot,
the falafels in batches, turning once, for about dip some kitchen paper in the oil and wipe it
3 minutes or until golden. Drain on kitchen paper. across the surface of the pan. add a small
3 Blend the yogurt with the herbs and lime juice ladleful of batter and tilt the pan to swirl the
and serve with the warm falafels, griddled pittas batter evenly and thinly. Cook for 1–2 minutes,
and lime wedges. Garnish with mint sprigs. until the pancake is golden underneath.
3 Loosen all around the pancake with a spatula
or palette knife. Flip it over and cook for a further
Perfect pancakes minute, until golden. (Be prepared for the first
ServeS 4 Takes 30 minuteS to make pancake you cook to break up – it usually does!)
slide out on to a plate and repeat, oiling the pan
125g plain flour between each pancake. as you cook, pile them
1 egg, beaten up, placing baking paper between each pancake
275–300ml semi-skimmed milk to prevent them sticking.
Vegetable or sunflower oil, for frying 4 serve the pancakes with lemon wedges to
squeeze over and sprinkle with caster sugar.

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 light bites snacks

Cheesy mushroom, pancetta

and spinach pancakes
ServeS 2 Takes 30 minuteS to make

75g pancetta, cubed

150g baby chestnut mushrooms, sliced
2 garlic cloves, crushed
500g carton fresh 4-cheese sauce
Large handful of baby spinach leaves
4 thin savoury pancakes (buy ready-made,
or make: see p.37)
25g Parmesan, grated
Small handful of fresh parsley, roughly chopped

1 Preheat the oven to 200°C/fan 180°C/gas 6.

2 In a medium frying pan, dry-fry the pancetta for
5 minutes until golden. add the mushrooms and
garlic, and cook for a further 3 minutes. stir in
3
/4 of the cheese sauce and heat until bubbling.
add the spinach and cook for 1 minute or until
Cheesy mushroom, pancetta
just wilted. set aside.
and spinach pancakes 3 Take 1 pancake and spoon 1/4 of the filling
down the centre. Carefully roll up the pancake
to encase the filling and put it into a baking
dish. Repeat with the remaining pancakes.
4 Drizzle the remaining cheese sauce over the
pancakes, sprinkle with the Parmesan and
season to taste. Bake for 15 minutes, until
piping hot and turning golden.
5 scatter with parsley and serve with plenty
of green salad.

These soft pancakes

go down well any
time of year with
children and
adults alike.
Chicken and
chorizo wraps

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 snacks light bites

Chicken and chorizo wraps 1 Preheat the oven to 220°C/fan 200°C/gas 7.

ServeS 4 Takes 25 minuteS to make PLUs marinatinG Cut the puff pastry sheet evenly into 4 rectangles.
2 Put the spinach in a colander and pour over
2 large, skinless chicken breasts boiling water to wilt. Cool under cold running
1
/2 tsp smoked hot paprika water then squeeze really well. Tip into a bowl
1 garlic clove, crushed and add the ricotta, egg and grated cheese.
Grated zest and juice of 1 lemon Gently fold in the ratatouille and season.
1 tbsp olive oil 3 spoon this filling on to 1 half of each pastry
Warmed tortilla wraps, to serve rectangle and brush the edges with egg. Fold the
142ml pot soured cream, to serve pastry over the filling, seal by pressing with a fork
and put on a baking sheet. Brush with egg and
For the sauce bake for 15–20 minutes until risen and golden.
280g jar roasted red peppers in oil
1 small onion, thinly sliced
75g piece chorizo, skinned and diced Chicken and mozzarella quesadillas
ServeS 4 Takes 20 minuteS to make
1 Cut the chicken into large chunks and put into a
non-metallic bowl with the paprika, garlic, lemon 2 cooked chicken breasts, finely diced
zest and juice and oil. season, toss, cover and put 1
/2 small red pepper, deseeded and finely diced
in the fridge for 30 minutes or up to 3 hours. 4 spring onions, trimmed and finely chopped
2 Meanwhile, make the sauce. Drain and roughly 200g smoked mozzarella, finely diced
chop the peppers, reserving 2 tbsp of their oil. Small handful of sage leaves, finely chopped
Heat this oil in a frying pan over a medium heat. 8 soft flour tortillas
add the sliced onion and cook for 5 minutes, until Olive oil, for greasing
softened. add the peppers, chorizo and a splash Watercress, to serve
of water. Cover and simmer for 5 minutes, until Cherry tomatoes on the vine, to serve
thickened. season, cover and keep warm.
3 Preheat the grill to medium-high. Thread the 1 Put the chicken, pepper, spring onions,
chicken on to metal skewers. Grill for 5 minutes mozzarella and sage into a bowl. season and mix.
each side or until cooked through. 2 Lay a tortilla flat. scatter 1/4 of the chicken
4 Remove from the skewers and serve in wraps mix over it, top with another tortilla, and press
with the sauce and soured cream. together. Repeat, making 3 more quesadillas.
3 Grease 2 large frying pans with a little olive oil
and place over a medium heat. Put 1 quesadilla
mediterranean vegetable into each and cook for 2 minutes until golden.
and ricotta pasties Invert on to a plate, slide back into the pan and
ServeS 4 Takes 30 minuteS to make cook for 2 minutes, until the cheese is just
melting. Repeat for the other 2 quesadillas.
375g puff pastry sheet 4 Cut each into 4 and serve with watercress
100g young leaf spinach and cherry tomatoes.
150g ricotta
delicious.tip
1 large egg, beaten,
plus extra for brushing buyinG mozzarella
20g Parmesan or Grana Padano cheese, grated Smoked mozzarella has a smoky, almost nutty
390g can ratatouille, drained flavour. It’s often found in Italian delis, but if you
Dressed lettuce, to serve have trouble finding it, use regular mozzarella.

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 light bites snacks

naan bread pizzas 3 Sift the flour, baking powder and bicarbonate
serves 2 TAkeS 15 Minutes to MAKe of soda into a large bowl. Add the cayenne and
some pepper. Stir in the Parmesan. Add the egg
4 beef sausages and the spinach mixture, then beat with a wooden
Pinch of dried chilli flakes spoon until just mixed. Divide half the batter
2 garlic and coriander mini naan breads between the 9 muffin holes.
4 tbsp crème fraîche 4 Sprinkle half the goat’s cheese evenly over the
1
/2 red onion, thinly sliced muffins. Top with the remaining batter, followed
Small handful of mint leaves, roughly chopped by the rest of the cheese, pushing it down into the
Handful of rocket leaves mixture. Bake for 20–25 minutes, until risen and
Olive oil to drizzle over firm to the touch. Leave to cool for 5 minutes,
then turn out on to a wire rack. Serve hot or cold.
1 Preheat the grill to medium. Slit and remove
the sausage skins. Put a frying pan over a
medium heat and add the sausagemeat with the Ham, cheese and mustard mini muffins
chilli flakes. Roughly break up the meat with a MAKes 40–45 TAkeS 25 Minutes to MAKe
wooden spoon and cook until brown and tender.
2 Place the naan breads on a baking sheet and 225g self-raising flour
divide the sausagemeat and crème fraîche evenly 1 tsp baking powder
between them. Scatter over the onion and mint 3 slices oak-smoked ham, chopped
leaves. Grill for 3–4 minutes. 6 fresh sage leaves, finely chopped
3 Remove from the grill and top each with a 75g mature Cheddar, chopped
handful of rocket leaves and a drizzle of olive oil. 50g unsalted butter, melted and cooled slightly
1 egg, lightly beaten
11/2 tbsp wholegrain mustard
spinach and goat’s cheese muffins 150ml semi-skimmed milk
MAKes 9 TAkeS 45 Minutes to MAKe
1 Preheat the oven to 200°C/fan 180°C/gas 6.
25g butter, plus extra for greasing Sift the flour and baking powder into a large
200ml milk bowl and add a generous pinch of salt.
100g spinach 2 Stir the ham, sage and Cheddar into the flour.
250g plain flour Make a well in the centre, then add the butter,
1 tbsp baking powder egg, mustard and milk. Mix together briefly,
1 tsp bicarbonate of soda until just combined. It doesn’t need to be beaten
Good pinch of cayenne pepper smooth, but all the dry flour should have been
50g Parmesan, finely grated amalgamated into the batter.
1 egg, lightly beaten 3 Put teaspoonfuls of the mixture into petits fours
200g rindless goat’s cheese, crumbled cases, so that each is about 3/4 full. Place on
2 large baking sheets and bake in the hot oven
1 Preheat the oven to 190°C/fan 170°C/gas 5. for 8–10 minutes, until risen and golden. Watch
Grease 9 holes of a deep muffin tin with butter. carefully as they can quickly catch and burn.
2 Place the milk and butter in a large pan over a Transfer to wire racks to cool a little.
high heat. When the butter has melted, stir in the 4 Peel off the petits fours cases, and eat the
spinach and bring just to the boil. Remove from muffins warm or at room temperature. They’re
the heat and pour into a blender or food delicious dunked into your favourite chutney.
processor. Whizz until the spinach is finely Store any uneaten muffins in an airtight tin –
chopped. Allow to cool for 5 minutes. but don’t expect them to be around for long!

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 Naan bread pizzas

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 light bites snacks

Sweetcorn fritters Vegetable chilli jackets

SerVeS 5 Takes 15–20 minuteS to make SerVeS 2 Takes 45 minuteS to make

40g polenta or rice flour 2 large baking potatoes

30g plain flour, sifted 1 tbsp olive oil, plus extra for rubbing
1
/2 tsp baking powder 1 onion, finely diced
3 large eggs, beaten 1 red pepper, diced
100ml crème fraîche 1 courgette, diced
Kernels cut from 2 sweetcorn cobs 1 tsp chilli powder
(or 200g can sweetcorn, drained) 1
/2 tsp paprika
Bunch of spring onions, finely sliced 600ml pot fresh chilli bean soup
Small bunch of chives, snipped Handful coriander leaves, roughly chopped
2 red chillies, deseeded and finely diced 2 tbsp crème fraîche
1–2 tbsp olive oil
1 Preheat the oven to 200°C/fan 180°C/gas 6.
1 Put the polenta or rice flour, plain flour, and Rub a little olive oil over each potato, prick well
baking powder in a bowl, then make a well in with a fork, then rub with salt.
the centre. Gradually add the eggs and mix to 2 Place on kitchen paper and cook in the
a smooth batter. microwave for 10 minutes on high, then bake in
2 stir in the crème fraîche, sweetcorn kernels, the oven for 20 minutes, until crispy and tender.
spring onions, chives and chillies, and season. 3 Meanwhile, heat the olive oil in a sauté or frying
3 Pour the oil into a large frying pan over a pan. add the onion and cook over a low heat for
medium-high heat. When the oil is hot, drop in 5 minutes until softened but without any colour,
spoonfuls of the fritter mixture, spacing them out then add the red pepper and courgette. stir
well. Flatten each to make little cakes. Cook for through the chilli powder and paprika until all the
2–3 minutes each side, until crisp and golden. vegetables are coated with the spices.
serve with some chutney. 4 Cook for 8 minutes more or until everything has
softened, stirring so the vegetables do not catch
on the bottom of the pan. Pour in the soup and
microwaved jacket sweet potato bring to a simmer. Bubble for about 3 minutes,
SerVeS 1 Takes 10 minuteS to make until thickened. Remove the potatoes from the
oven, place each on a warmed plate and carefully
1 sweet potato, about 175g split them open to form pockets for the chilli.
Olive oil for rubbing 5 spoon the chilli into the jackets, scatter with
coriander and top each with a spoon of crème
1 Wash the sweet potato then prick the skin fraîche. serve with dressed salad.
several times with a fork. Do not skip this step,
as if you don’t prick the skin the potato may
explode in the microwave. Few things are
2 Rub a little olive oil over the potato, to crisp
the skin, and stand it on some kitchen paper
more satisfying on
on the microwave turntable.
3 The potato will take 4–5 minutes to cook on
a cold winter’s day
high (in a 900W oven) until tender. You can cook than a hearty jacket
more: 2 x 175g sweet potatoes will take a little
longer, about 6–7 minutes; 3 x 175g sweet potato lunch.
potatoes could take as long as 12–14 minutes.

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 snacks light bites

Spiced prawns Vegetable

ServeS 2 Takes 20 minuteS to make chilli jackets

For the tomato sauce

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
400g can chopped tomatoes
Pinch of sugar

For the prawns

1 onion, sliced
1 tbsp olive oil
2 tsp fresh ginger, grated
1
/2 tsp cumin seeds, roughly crushed
1
/2 tsp coriander seeds, roughly crushed
1
/2 tsp ground turmeric
Pinch of crushed dried chillies
250g raw, peeled large prawns
Small handful of coriander, chopped

1 start the sauce. Heat the oil in a large frying

pan over a medium heat, add the onion and garlic
and cook for 3–4 minutes until softened.
2 add the tomatoes to the pan (swish out the can Spiced prawns
with a little water and pour that in, too). add the
sugar, season, then leave to cook gently for
6–8 minutes, until thickened.
3 Meanwhile, in a separate frying pan, fry the
sliced onion in the olive oil for 5 minutes over
a medium heat, until golden.
4 stir in the ginger, cumin and coriander. after
1–2 minutes, add the turmeric, chillies and
prawns. stir for 2–3 minutes until they turn pink.
5 Pour the sauce over the prawns. sprinkle with
coriander and serve with flatbread or rice.
delicious.tip
Slow-roaSted tomato Sauce
Spiced prawns can make a wonderful starter too,
especially if you use a slow-roasted tomato sauce
instead of the quick recipe given above. Simply put
150g cherry tomatoes and some chopped garlic into
a roasting tray, drizzle with olive oil and bake at
190°C/fan 170°C/gas 5 for an hour, then mash
roughly into a delicious sauce.

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044-045_EverydayEating.indd 44 07/08/2009 15:06
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 2
everyday
eating
• weekday suppers
• family stews and casseroles
• vegetable mains and sides
• frugal food
• fast cooking
• freeze-ahead cooking

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 everyday eating weekday suppers

Lemon risotto with garlic prawns

SeRveS 4 takes 35 MinuteS to Make

weekday 20 large peeled raw prawns, tail-shells on

suppers 1 tsp finely grated fresh ginger

3 garlic cloves, crushed
4 tbsp sweet chilli dipping sauce
Finely grated zest and juice of 1 large lemon
1.2 litres fresh vegetable stock, hot
Pinch of saffron threads
1 tbsp low-fat spread
1 bunch spring onions, finely chopped
300g arborio rice
Risotto alla Milanese Small handful flatleaf parsley, to serve
SeRveS 4 takes 30 MinuteS to Make
1 Put the raw peeled prawns in a bowl with the
1 tbsp olive oil ginger, 1 crushed garlic clove, the chilli sauce
50g butter and 1 tablespoon of lemon juice. Mix together,
1 onion, finely chopped then set aside while you make the risotto.
1
/2 tsp saffron threads 2 Pour the stock into a saucepan, add the saffron
300g arborio or carnaroli risotto rice and simmer over a low heat. Melt the spread in
150ml dry white wine a heavy-based pan and sauté the onions and
1 litre fresh vegetable or chicken stock
75g Parmesan, grated, plus extra Parmesan
shavings to serve delicious.technique
Good handful of parsley, chopped Making RiSotto

1 Get all your ingredients ready. Heat the olive oil

and half the butter in a wide, non-stick pan over
a medium heat. add the onion and cook, stirring,
for 5 minutes until softened. stir in the saffron
until it begins to release its colour, then add the
rice. stir for 1 minute to coat in the butter, then
pour in the wine and bubble until absorbed.
2 Meanwhile, heat the vegetable or chicken stock 1. Soften an onion in oil, add 2. Add a ladleful of stock at a
in a small saucepan and keep at a low simmer. the arborio rice and stir to time, stirring constantly as the
coat each grain with oil. rice absorbs the stock.
add a ladleful to the rice, stirring until absorbed.
Continue adding the stock – 1 ladleful at a time,
stirring frequently and making sure it is absorbed
before adding the next ladleful – until the rice is
al dente. this will take about 20 minutes. You
might not need all the stock.
3 stir in the remaining butter, cover with the lid
and set aside for 2 minutes.
4 stir in the grated Parmesan and parsley, and 3. As the risotto thickens, stir 4. The finished risotto should
season. Divide the risotto between shallow bowls, very gently, just lifting the rice be creamy, but with the grains
from the bottom of the pan. of rice still distinguishable.
top with Parmesan shavings and serve.

46

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 weekday suppers everyday eating

remaining crushed garlic for 2 minutes. Stir Risotto alla

in the rice and zest and cook for 1 minute. Milanese
Add a ladleful of the stock and cook, stirring
occasionally, until it has been absorbed. Keep
adding the stock, a ladleful at a time, and cook
for about 20 minutes, or until the rice is just
cooked. Remove from the heat, stir in the
remaining lemon juice and set aside.
3 Heat a wok or large frying pan over a very
high heat. When really hot, tip in the prawn
mixture and cook, stirring, for 2–3 minutes,
until the prawns turn pink and the sauce is
bubbling and thick.
4 Spoon the risotto into warm bowls, top with
the prawns and scatter over the parsley to serve.

Spaghetti with prawns, lemon, chilli,

garlic and rocket
ServeS 4 tAKeS 20 minuteS to make

400g dried spaghetti

6 tbsp olive oil
3 garlic cloves, crushed
2 medium-hot red chillies, deseeded Spaghetti with prawns, lemon,
and finely chopped chilli, garlic and rocket
150g vine-ripened tomatoes,
skinned and chopped
Finely grated zest of 1/2 lemon,
plus 2 tbsp lemon juice
300–400g cooked and peeled tiger prawns
150g rocket leaves

1 Bring a large saucepan of water to the boil.

Add the spaghetti and cook according to pack
instructions or until the pasta is al dente.
2 Shortly before the spaghetti is ready, put the oil
and garlic into a large deep frying pan or shallow
saucepan over a medium-high heat. As soon as
the garlic starts to sizzle, add the chillies and
fry for 1 minute. Add the tomatoes and fry for a
further minute. then add the lemon zest, lemon
juice, prawns and seasoning, and cook for 11/2–2
minutes, until the prawns are heated through.
3 Drain the spaghetti and add to the pan of prawns
with the rocket; toss it all together well. Divide
between 4 warmed pasta bowls and serve.

47

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 everyday eating weekday suppers

Chicken and lemon spaghetti carbonara small pieces. Put the remaining oil into the pan
ServeS 4 takes 25 minuteS to make over a medium-high heat, add the pancetta and
cook for 3–4 minutes, until lightly golden. stir in
2 tbsp extra-virgin olive oil the sage, then remove from the heat.
2 boneless chicken breasts, skin on 3 Lightly beat the eggs and egg yolks, the cream
450g dried spaghetti and the lemon zest together in a small bowl.
175g piece smoked pancetta, cut into lardons Drain the spaghetti, tip back into the pan and
4 fresh sage leaves, chopped add the pancetta, the chicken, the egg and cream
2 large eggs, plus 2 large egg yolks mixture, two-thirds of the grated Parmesan, the
100ml double cream butter and some freshly ground black pepper.
Finely grated zest of 1 lemon toss together well but do not return to the
100g Parmesan, finely grated heat; the residual heat from the spaghetti will
50g butter be sufficient to cook the eggs but still keep them
smooth and creamy. serve with the remaining
1 slowly bring a pan of well-salted water to the grated cheese sprinkled on top.
boil. Meanwhile, heat half the oil in a small frying
pan over a medium heat. season the chicken
and add to the pan skin-side down. Cook for meatballs with tomato pesto tagliatelle
6 minutes each side or until cooked through. ServeS 4–6 takes 35 minuteS to make
transfer to a plate and leave to cool slightly.
2 Cook the spaghetti in the boiling water for 50g pine nuts
12 minutes or until al dente. Meanwhile, remove 500g lean beef steak mince
the skin from the chicken and cut the meat into 2 garlic cloves, crushed
2 shallots, finely chopped
Chicken and lemon Good handful of fresh basil leaves, chopped
spaghetti carbonara 500g dried tagliatelle
5 tbsp sun-dried tomato pesto

1 Preheat the oven to 200ºC/fan 180ºC/gas 6.

Line a large baking tray with baking paper.
2 Put the pine nuts into a dry, non-stick pan and
toast over a high heat for 1–2 minutes, tossing
continuously, until golden brown. spill onto a
chopping board and leave to cool slightly. Chop
roughly and set aside.
3 Put the mince in a large bowl and season it
well. add the pine nuts, garlic, shallots and basil.
Use your hands to squeeze the mixture together,
then roll into about 24 walnut-sized balls. Place
on the lined tray and bake for 15 minutes, until
cooked through.
4 Meanwhile, bring a large pan of salted water
to the boil, add the pasta, and cook according to
packet instructions. Drain, reserving some of its
liquid. Return the pasta to the pan and stir in the
pesto and a little of the reserved liquid. season,
toss the meatballs into the pasta, and serve.

48

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Other documents randomly have
different content
 Mr. Hubert. How long a time would that have been?
Captain Talbert. Well, maybe——
Mr. Hubert. Put it this way, what did you do by way of instigating
the investigation?
Captain Talbert. Contacted, attempted to ascertain how Ruby
entered the ramp, or entered the parking area rather. I contacted
each of my officers who were on the entrances, and I did that while
I was at the hospital. That was before the death of—or during the
operation on Oswald, and while we still had the hospital secured by
the squads, and I contacted the supervisors who were there, and
after that I was told that an official investigation would be
conducted, and I dropped it.
Mr. Hubert. Would you say that it was about an hour?
Captain Talbert. No, sir; I wouldn't estimate the time.
Mr. Hubert. Did you contact Vaughn particularly?
Captain Talbert. Yes, sir; I had contacted Vaughn. Then
contacted him the next day. I found that Vaughn had let one man in
onto the ramp that he hadn't included in his report the next day.
This man being a city employee, a—one who Vaughn thought was
authorized to enter the ramp. He was Chenault, the mechanic in
charge of the garage, so Chenault told Vaughn. This was not in
Vaughn's report, but when Vaughn was broached with it, and this
was on the 26th—I believe that could have been the 27th. Could you
hold the——
Mr. Hubert. Well——
Captain Talbert. Let me just say that when Vaughn was broached
with having described this one entry into the ramp, that was the day
after his report had been written, and I had had a chance to review
all the reports, I obtained a copy of all the officers' reports and let
them stand even though some of them were conflicting and deleting
things—now, these were not the officers on the door, but the officers
on the street. That some of them conflicted about who told them to
do what. But I didn't have them change them as I normally would,
because of the incident, and also because of the nature of the
incident, and also because of my involvement in this.
Mr. Hubert. Isn't it a fact that Vaughn had filed a report in which
he failed to report that he had let Chenault go down the ramp?
Captain Talbert. Yes, sir; Vaughn, in his report, did not note
anything about anyone coming in the ramp other than squad cars
and the paddy wagon. No pedestrian traffic denoted, but when I
went over it with him in the presence of Chief Fisher and Sergeant
Putnam, he recalled—Vaughn without our having to bring it to his
attention.
 Mr. Hubert. He recalled Chenault?
Captain Talbert. I'm sorry. He recalled Chenault without our
having to bring it to his attention and inserted it in his verbal report,
and that was after the written report, which was an oversight on his
part. Chenault, may I add, was immediately evicted from the
basement by Sergeant Putnam when he saw him come down the
ramp. He had him leave. Chenault said that he needed to check the
vehicles in the basement and to see if any of them needed to be in
the garage, and Sergeant Putnam told him that he could do that
later; to leave the ramp area at that time, and he did.
Mr. Hubert. You mentioned the paddy wagon coming down the
Main Street ramp.
Captain Talbert. It is a fact that the paddy wagon did come in.
However, each vehicle coming in was searched, and the paddy
wagon was operated by an officer named Lewis. The front seat of
the paddy wagon was searched and the back of the paddy wagon
was searched——
Mr. Hubert. By whom?
Captain Talbert. Chief Fisher—before they let them into the
ramp. By Sergeant Putnam, himself, as I recall.
Mr. Hubert. You don't know of any record of how many paddy
wagons or other vehicles came down Main Street ramp after Vaughn
was posted and until the shooting?
Captain Talbert. I recall three in the reports. I didn't see any of it
—of them, but I recall three in the reports. One being a paddy
wagon. One vehicle contained two detectives. Another vehicle
operated by R. A. Watts, with a juvenile prisoner. Watts was not
permitted to leave the station and the prisoner was booked, and he
was retained to assist in the security.
Mr. Hubert. Now, Captain Talbert, I am going to mark for
identification an FBI report of an interview which you made on
November 24, 1963, Dallas, Tex., March 24, 1964, as Exhibit 5065,
deposition of C. E. Talbert, and I have signed my name to it. It is a
one page document. I am marking another document consisting of
two pages. Placing upon it, "Dallas, Tex., March 24, 1964, Exhibit
5066, deposition of C. E. Talbert." I am signing my own name below
that, all of which is on the first page of the document which is the
FBI report by Special Agent Vincent Drain, dated November 25,
1963. It consists of two pages and I am placing my initial on the
bottom right-hand corner on the second page. I also am marking for
identification another document, being a copy of a letter apparently
addressed by you, Capt. Cecil Talbert to Chief Curry, dated
November 26, containing five pages. The first page I am marking as
follows: "Dallas, Tex., March 24, 1964, Exhibit 5067, deposition of
Capt. C. E. Talbert." And I am signing my name below that now, and
I am placing my initials in the lower right-hand corner of each of the
following pages. I am marking on a single page document
purporting to be an FBI report made by Special Agents Logan and
Bramblett, dated December 10, 1963, by placing upon that
document the words, "Dallas, Tex., March 24, 1964, Exhibit 5068,
deposition of Capt. C. E. Talbert," and I have signed my name, and
that document—that exhibit consists just of a single page. And
finally marking upon a report of an interview which you had with
Special Agents Bramblett and Logan of the FBI, on December 12,
the following: "Dallas, Tex., March 24, 1964, Exhibit 5069, deposition
of Capt. C. E. Talbert," under which I am signing my name. Now,
that document consists of eight pages, and I am marking the seven
other pages with my initials on the lower right-hand corner, on each
of the pages. Now, Captain, I ask you if you have had a chance to
study and to read these various documents?
Captain Talbert. Yes, sir.
Mr. Hubert. Let the record note, by the way, that Exhibit 5070, is
the tour of the basement which has been previously identified and
signed. In a moment I am going to ask you to identify and endorse
your signature or initials below my signature or initials on each one
of these pages of the various documents. In other words—in order
to separate them, I direct your attention now to Exhibit 5065, being
the FBI report of November 24, 1963. As to each one of these
documents, I want to ask you this: Does that document correctly
represent the truth and facts such as you know them? Has anything
been deleted? Has anything been omitted? Do any facts stated need
any modification or change of any sort whatsoever?
Captain Talbert. You want me to read them again; do you, sir?
Mr. Hubert. Just enough to identify them. You have already
studied them.
Captain Talbert. The first document marked——
Mr. Hubert. 5065?
Captain Talbert. 5065. In the last three and a half lines reading:
"He said the press and other news agencies had set up for Oswald's
transfer from the city jail to the county jail, and that day he did not
feel the police department would want to cross the news agencies,"
and if those were my words it wouldn't be—it is probably a matter of
semantics. Probably a matter of our conversation with the sheriff—
after he conversed with me, I had a interview, a brief conversation
with Newsom concerning the fact that chief would contact him upon
returning to city hall, and I do not recall that. I don't recall that. I
don't refute it. I just don't recall it. Shall I initial it?
Mr. Hubert. Please. If you will please sign your name under it. I
understand, therefore, that you have no recollection of having said
that you doubted that they were changing the plans because of any
fear that they might have of crossing the press?
Captain Talbert. Sure, it would be improper, and the—even an
inference of a statement like that sort would be improper for a police
captain to make, and those are not my words.
Mr. Hubert. Do you think you expressed any idea of the same
nature, but in other words?
Captain Talbert. Perhaps the time lapse, I can't recall, but, as I
say, it may be a matter of semantics, and the way he understood it
and what I had said. As I recall my conversation with him, it was
rather difficult to get him back to the phone. I went through two or
three people to get him to the phone, and as I recall about the
conversation, it was rather brief and to the point, that I had
contacted the chief and the chief would contact him when he got to
the office, which would be between 8:30 and 9.
Mr. Hubert. Do you remember discussing any possible change of
plans at all with him?
Captain Talbert. None. I discussed no change of plans with Mr.
Newsom.
Mr. Hubert. Did you discuss the possibility of a change of plans in
the light of the new——
Captain Talbert. No, sir.
Mr. Hubert. Do you recall mentioning, in any way, the concept,
the basic concept of that sentence, that is, that the press would be
considered whatsoever in the thinking about those plans for the
transfer?
Captain Talbert. In conversing with the sheriff, and our
conversation either from the sheriff or from me, and I think probably
from the sheriff, the subject arose that the chief had told the press
that they could arrive at the city hall at 10 o'clock, or thereabouts,
the previous day, and that was with Sheriff Decker. Not with Mr.
Newsom, as I recall it. Now, I have—several months have passed
since—and my memory becomes vague on it, so, must have been—
possibly maybe a matter of semantics, maybe a matter of
conversing, or conversation between Newsom and the sheriff of our
having had this brief conversation. Now, the rest, when you ask if
we had any conversation regarding a change of plan in the
transferring, I answered you incorrectly and I don't recall discussing
it with Newsom at all. I did discuss it with Sheriff Decker and said
that the chief would contact him. Any discussion with him was very
brief and that the chief would contact him about the transfer of
Oswald when he arrived at the office.
 Mr. Hubert. All right. Have you any other comments to make
concerning this document?
Captain Talbert. No, sir.
Mr. Hubert. Would you pass then on back to 5066, which also is
an FBI statement.
Captain Talbert. Yes, sir; on this document 5066, it indicates—
and this too is a matter of semantics, I am thinking. It indicates that
Ruby rushed in with newsmen. That—shall I read it and finish it?
Mr. Hubert. Yes, put the part you read in quotes and end the
quote and make your comments. Just start off with the word "quote"
where you want to start.
Captain Talbert. "There were approximately 150 news reporters
and television cameramen that——"
Closing the quote. The 150, in my opinion, mind, which is
relatively fluid, by the way anybody will estimate a crowd, "150
including police officers, news media and television cameramen,"
approximately 150 in the basement. Now, not news media alone,
and—" He stated in the rush to get down into the basement in which
the loading ramp was located and Oswald was being brought down
from the jail, it is highly possible that Jack Ruby may have been—
walked down the ramp with the newsmen, unnoticed."
That is, again, something that I couldn't—could not and would
not have stated, because the newsmen were in the basement. There
was no rush of newsmen into the basement. They were in the
basement, and they had been in the basement some hour before
Oswald was brought into the basement. I don't know how this was
injected into this report, but it is incorrect.
Mr. Hubert. All right, sir. Have you any other comments to make
in regard to Exhibit 5066?
Captain Talbert. Yes, "According to Captain Talbert, now, Will
Fritz was in charge about removing Oswald to the Dallas County Jail,
and the attempted removal of the prisoner Oswald about 11 a.m."
That was my opinion. Shouldn't that be inserted there? It was my
opinion that Captain Fritz was in charge of the removal of Oswald
from the city jail to the county jail. I had no prior information on it,
and still have no information on it.
Mr. Hubert. Do you know what was the basis of your opinion?
Captain Talbert. The fact that he wanted him in his office from
the jail. He had taken him out of the jail on a "tempo," which is a
temporary release from the jail to the CID bureau, or CID office, is
the fact that he had him out of the jail at the time is what I based it
on.
Mr. Hubert. I see. All right, now, have you any further comments
on 5066?
Captain Talbert. No, sir.
Mr. Hubert. I would ask you to sign your name below mine and
initial these pages. Have you done that?
Captain Talbert. Yes.
Mr. Hubert. Now, pass then to 5067, and I will ask the same basic
questions as to that document and its several pages.
Captain Talbert. 5067, is my report to the chief of police, and I
have no exceptions on it. I read the report, and it is, in fact, similar
to one that I had issued to the chief regarding the incident on the
date of the 26th—November 26th.
Mr. Hubert. You are initialing now each page below by initial, and
you are signing your name to the first page below my signature?
Captain Talbert. All right, sir.
Mr. Hubert. Now, will you turn then to Exhibit 5068, and address
yourself to the same basic questions that I asked you originally.
Captain Talbert. In Exhibit 5068, I have no exceptions
whatsoever.
 Mr. Hubert. Just sign your name below mine then. Finally that
brings up to Exhibit 5069. Do you have any comments to make with
reference to that document?
Captain Talbert. Yes, sir; on Exhibit 5069, in there—and again
due to semantics or to my lack of ability to express myself, some
corrections that need to be made on the first page of 5069. It
indicates "Captain Talbert directed Lieutenant Pierce to call in 3
squads from their district assignments from 3 different stations to
take 4 individuals from the headquarters station." The word
"individuals" should be squads.
Mr. Hubert. In other words, you weren't talking about 4 people,
but 4 squads?
Captain Talbert. Four patrol squads.
Mr. Hubert. Which would constitute a number of people——
Captain Talbert. Which I had already directed him to get as
many 2-man squads as possible. I do not have a copy of the details
but I could get it.
Mr. Hubert. No, that's all right.
Captain Talbert. The actual number—and on to the next page of
the same exhibit, he added at this time that there were no reserve
officers utilized in the basement of the police building, and that
specific arrangements were made to inspect the vicinity of the
basement. There were reserve officers used in the police building.
When it says "basement,"—there were reserve officers used in the
basement of the police building. This up here about the "CID," I
mean the "detectives," rather than the "supervisor," that should be
changed too, and "Pierce's car," also.
Mr. Hubert. Now, you are speaking of the fifth page of——
Captain Talbert. Let me initial that down there.
Mr. Hubert. Now, you were talking about something which
appears on the fifth page of Exhibit 5069, in the top paragraph. Will
you read the sentence, starting with the word "quote" and ending
with the word "quote" and then comment upon the sentence?
Captain Talbert. "Captain Talbert could also recall that upon
arrival of the armored car, at the Commerce Street exit a plain car
with three detectives were sent out the Main Street rampway so as
to be in position in front of the armored car for the purpose of
escort." The word "detective" should be changed to "three
supervisors," "uniformed supervisors," and those men were
Lieutenant Pierce and—it identifies them later, but they were
uniformed supervisors, and this 5-minute element here, now,
hold——
Mr. Hubert. All right.
(Discussion off the record.)
Captain Talbert. On page 5, of the same exhibit, quote——
Mr. Hubert. First, top paragraph?
Captain Talbert. The top paragraph quote, "Captain Talbert
identified the occupants of this car as being Lieutenant Pierce, who
was at that time driving, Sgt. J. A. Putnam who was in the right front
seat, and Sgt. B. J. Maxey, he was in the left rear seat. He was later
informed by Lieutenant Pierce that it was approximately 5 minutes
prior to the shooting of Oswald that they had proceeded from the
basement, left the city hall." That this seems to indicate the time
element from the vehicle leaving the basement, and the time that
Oswald was shot was indicated to me as being 5 minutes. That was
incorrect and I believe now that the indication was that it was
approximately 5 minutes from the time Lieutenant Pierce had left the
homicide office until the time Oswald was shot.
Mr. Hubert. In other words, your recollection is now that what
Pierce told you later was that 5 minutes elapsed from the time of the
shooting and the time prior thereto, that he had left the CID office?
Captain Talbert. That's it.
 Mr. Hubert. Whereas, the statement that you have just read and
quoted would indicate that the 5 minutes was between the time of
leaving the basement and the shooting?
Captain Talbert. Yes, sir.
Mr. Hubert. And you think that it was a mistake, that you did not
intend to convey that idea of what Pierce told you?
Captain Talbert. That's quite correct. I didn't intend to convey
that idea.
Mr. Hubert. That, in fact, is your recollection now of what
Lieutenant Pierce told you?
Captain Talbert. As I recall now, Lieutenant Pierce told me that
from the time he left the basement until the time—and from the
time he left the basement ramp and the time he reached the
Commerce Street ramp, the shooting had occurred, and that time
lapse would be a minute and three quarters, or 2 minutes at the
most.
Mr. Hubert. Do you recall whether Pierce ever talked to you about
a 5-minute interval?
Captain Talbert. The 5-minute interval, I can't recall; no, sir. I
don't recall that, but if we want to leave it in here it could have been
from the time—it would have been right from the time he left the
homicide office until the time of the shooting. I don't recall the 5-
minute interval. Now, at the time, it may have happened, but my
memory now is—does not bring it back.
Mr. Hubert. Well, your correction really——
Captain Talbert. Is incorrect?
Mr. Hubert. Is, in a way, incorrect, because you have corrected to
refer to a 5-minute interval and you now tell me that you have no
recollection of talking about a 5-minute lapse at all.
Captain Talbert. Right, sir. I am merely trying to account for the
minutes there in my own——
 Mr. Hubert. But you do not recollect Pierce telling you anything
about 5 minutes at all?
Captain Talbert. I can recall the route he took and where he
stopped, but I can't recall the 5 minutes entering into it at all,
and——
Mr. Hubert. All right; any further corrections or observations?
Captain Talbert. Rather a minute one on page 6. Let me get that.
That is about passing out the pads. I don't—to get that identification
—I don't think there is any point in answering that.
On page 7, of the same exhibit and the first paragraph, "In
regard to this particular assignment Captain Talbert advised that he
was acting on his own behalf concerning the security measures and
it wasn't on instructions by any particular superior as to what he was
or was not to do. At no time prior to the transfer did Talbert receive
specific instructions concerning the details of the transfer, and most
of this information was obtained during the course of the morning."
In essence, that's true, but to understand the setup of the police
function—I was the patrol commander on duty during that period
and there was no necessity to give me instructions by anyone in—
any superior or any of my superiors as to any incident that would
require emergency action or restraintive action. The patrol function
is for an emergency function, and to take care of the immediate
difficulties, or immediate trouble. So, it leaves the impression in that
paragraph that someone was derelict in their not informing me prior
to that morning, about not informing me of the course of the
transfer and the other details, when actually, it wasn't necessary.
And had Captain Souter or Captain Frazier been on duty I think they
would have taken the same action. This is a patrol function.
Mr. Hubert. As I understand it, your comment is that what you
did was standard operating procedure?
Captain Talbert. Standard operating patrol function. If you find
trouble arising, try to offset it.
 Mr. Hubert. And that you would be expected to put into operation
such standard operating procedure?
Captain Talbert. Yes.
Mr. Hubert. And that they would understand that you would take
such procedures without any particular orders?
Captain Talbert. Yes.
Mr. Hubert. That is the essence of your——
Captain Talbert. The essence of what I was trying to convey.
And, second paragraph, same page, it refers, "Captain Talbert
continues to say he has never worked for Jack Ruby in any way
whatsoever, but did hear through rumors that an individual by the
name of Cox was alleged to be a reserve officer, was at one time
employed by Jack Ruby." That statement arose from having read the
newspapers in which Cox gave a statement to the newspaper, the
newsmen, and said that he had worked for Jack Ruby. It was not of
my knowledge. I didn't know Cox. We have no police sergeant—that
is supposed to have been a Sergeant Cox, and we have no police
sergeant named Cox.
Mr. Hubert. As I understand your explanation, you do not deny
that you made that statement, but the information you based the
statement on you received from the newspapers and not from your
own knowledge at all?
Captain Talbert. True, sir.
Mr. Hubert. And do you have any knowledge on the point?
Captain Talbert. No, sir; I still don't know Cox.
Mr. Hubert. Any other comments?
Captain Talbert. And the fourth paragraph, same page. That is
fourth paragraph, page 7, same exhibit. "In regard to any
background information concerning Jack Ruby, Captain Talbert
stated that he was never personally acquainted with Jack Ruby, and
when he did see Jack Ruby, he could only recall that it was a familiar
face. He related that he could not associate the name with the face,
and was not aware that Ruby was a nightclub owner in Dallas * * *."
I intended to convey that the face of Ruby did not associate itself in
my mind with nightclubs in the Dallas area. Although, the name of
Ruby associates itself with a reputation of Ruby by—as a nightclub
operator in Dallas, quite vividly. I am quite familiar with his
nightclubs by name, and associate the name with the unsavory
background.
Mr. Hubert. And that knowledge concerning Ruby, had you used
it prior to the events of the 24th?
Captain Talbert. Yes; that knowledge existed prior to the events
of the 24th, and were police records. And other police officers
conveying their information to me as to activities around his club. I—
around his sister's club out on Oak Lawn, the Vegas Club and the
whole name of Ruby and Ruby's sister and their operation of their
clubs was familiar to me.
Mr. Hubert. I think you used the word "unsavory" in connection
with him?
Captain Talbert. Yes, sir; I did. Can she hold this?
Mr. Hubert. Well, I'd rather——
Captain Talbert. You can put it in later.
Mr. Hubert. All right.
(Discussion off the record.)
Mr. Hubert. All right. Do you have any other things, other
comments to make with reference to it?
Captain Talbert. Not to that specific exhibit, sir.
Mr. Hubert. All right; will you then initial——
Captain Talbert. I think that is the final one.
Mr. Hubert. Do you know whether it was ever considered moving
Ruby by use of the Main Street basement entrance?
 Captain Talbert. No, sir.
Mr. Hubert. I mean moving Oswald.
Captain Talbert. No, sir; I had no information on that and——
Mr. Hubert. You did not hear that discussed?
Captain Talbert. I had—I never heard any rumors to that effect.
Didn't hear it discussed and I never heard any rumor.
Mr. Hubert. Is there anything else that you would like to say
concerning any of the matters that we have discussed, Captain
Talbert?
Captain Talbert. Only say that with the explanation of how the
basement has been secured, and my personal examination of the
basement, I was of the opinion that no unauthorized person could
enter that basement.
Mr. Hubert. To what did you attribute the failure of the security?
Captain Talbert. The final reason, or the official investigation is
one that I can't refute, and I am sure you are familiar with it, that
Officer Vaughn on the Main Street entrance stepped out to the curb
as Lieutenant Pierce pulled the plain car out to put it in front of the
armored car just prior to the shooting, and that is the route that
Ruby said he took into the station, and it—as far as any investigation
has been, that is the route he took. I can't——
Mr. Hubert. There is no positive evidence indicating any other
route?
Captain Talbert. No, sir; and the only—hold it a minute. I want—
there was an extra police officer standing—still wanted in?
Mr. Hubert. Well, all right.
(Discussion off the record.)
Mr. Hubert. Is there anything else you would like to add other
than what we have talked about?
 Captain Talbert. My primary concern that morning was with the
crowd control, the mob control. Our warning had been against a
possible larger group of people taking Ruby away from the officers.
They had told the——
Mr. Hubert. You mean Oswald?
Captain Talbert. I'm sorry. Taking Oswald away from the officers.
They had been told, the person who answered the phone in the FBI
office, that he wanted the information transmitted to the police
department that no police officers would be injured, and, of course,
that was discounted as no police officer being injured by it, but
nevertheless, the crowd action was highly probable, and our primary
objective was to prevent, or control, crowd action. I had a total of
three gas grenade kits and projectile kits in the basement, that is my
own, and the officer's riot guns, if that becomes necessary, although,
the crowd can be controlled by gas if we couldn't do it with brute
force, we could do it with gas. But the event that did occur, where
one person dashed out of a crowd and shot a person and literally
laid down, said, "Here I am. I did it," in pride was rather stunning.
Mr. Hubert. Now, captain, have you been interviewed by any
member of the Commission other than the interview that you have
had with me?
Captain Talbert. No, sir.
Mr. Hubert. As to the interview with me, now, there was one
yesterday, I think that is about it, is that right?
Captain Talbert. That's right.
Mr. Hubert. They—the one with you yesterday and this one has
been the only interview?
Captain Talbert. The only interview has been with you yesterday.
Mr. Hubert. Now, is there anything that you can think of between
the deposition you have given today and the interview we had,
which is inconsistent with one another?
 Captain Talbert. No, sir.
Mr. Hubert. Have you, or did you provide any material or facts in
any of the interviews which haven't been developed on the record?
Captain Talbert. No, sir.
Mr. Hubert. All right. Then one final thing; is there anything else
you wish to say?
Captain Talbert. I don't think there is anything else I could say
that would add materially to your investigation, sir. It is—if there
were, I'd be delighted to do so.
Mr. Hubert. If something should occur to you which has not been
covered here or in any other report, I want you to feel free to
contact us and tell us that you want to add what should be added.
Captain Talbert. I would do so immediately. There is no one
more concerned with finding out how Ruby got in the basement to
shoot Oswald than myself, so, I am with you. I would love to find
out how he got there.
Mr. Hubert. I certainly thank you, and on behalf of the
Commission, I want to thank you for your cooperation and time.
 TESTIMONY OF CHARLES OLIVER
ARNETT
The testimony of Charles Oliver Arnett was taken at 8 p.m., on
March 25, 1964, in the office of the U.S. attorney, 301 Post Office
Building, Bryan and Ervay Streets, Dallas, Tex., by Mr. Burt W. Griffin,
assistant counsel of the President's Commission. Robert T. Davis,
assistant attorney general of Texas, was present.

Mr. Griffin. I am Burt Griffin, and I am a member of the advisory

staff of the general counsel's office for the President's Commission
on the Assassination of President Kennedy. The Commission itself
was set up under an Executive order issued by President Johnson
and congressional resolution passed by Congress.
Pursuant to these official acts, the Commission itself has
promulgated a set of rules of procedure, and under these rules of
procedure I have been authorized to come here and take your sworn
deposition. Captain Arnett, I want to explain to you a little bit of the
general nature of our inquiry here. We are concerned with the
assassination of President Kennedy and the final death of Lee
Harvey Oswald, and we have been empowered and requested by the
President to investigate all the facts and evaluate and then report
this back to the President.
We have asked you to come here because we believe that you
may have some facts that might be pertinent, particularly to the
death of Lee Oswald. However, we are also concerned with the
entire picture in the examination, and if there is anything that you
think would be helpful to us, why, of course, we want to take that.
Mr. Hubert and myself are not working on an intensive basis on the
other aspects of things, outside of Ruby. So what I will do is ask you
a few general things which might have some bearing upon the death
of the President that would enable other people to look at it and see
if you were somebody that might have information, and then we will
get into the other problems.
Now, the mechanics by which we asked you to come here by,
the general counsel of the Commission sent a letter to Chief Curry
indicating that we would like to talk to you and certain other police
officers. Actually, under the rules of the Commission you are entitled
to have a written letter from the Commission, 3 days in advance of
your testimony here, but the rules also provide that you can waive
this notice. Before I swear you in, I would like to ask you if you are
willing to waive the notice provision?
Mr. Arnett. Oh, sure.
Mr. Griffin. Now, you are also entitled to have an attorney, and I
see that you don't have an attorney, and I take it that you don't
want one.
Mr. Arnett. No, sir.
Mr. Griffin. Well, do you have any questions you would like to
ask me about the thing before I swear you in?
Mr. Arnett. No.
Mr. Griffin. Will you raise your right hand? Do you solemnly
swear that the testimony you are about to give is the truth, the
whole truth, and nothing but the truth?
Mr. Arnett. Yes, sir.
Mr. Griffin. Would you give the court reporter your full name?
Mr. Arnett. Charles Oliver Arnett.
Mr. Griffin. And when were you born, Mr. Arnett?
 Mr. Arnett. September 6, 1911.
Mr. Griffin. And where do you live now?
Mr. Arnett. 1223 South Waverly Drive, Dallas, Tex.
Mr. Griffin. And you are employed with the Dallas Police
Department, is that right?
Mr. Arnett. No. I am a captain on the reserve.
Mr. Griffin. Now, will you explain what the difference is between
the reserve and the police department?
Mr. Arnett. Yes sir. Reserves were established about 10 or 11
years ago, to assist in, say, tornadoes or, you know, something that
came up that they needed more help in to be trained on that. We
don't draw any pay from the Dallas Police Department at all.
Mr. Griffin. Who does pay you?
Mr. Arnett. Nobody.
Mr. Griffin. This is a completely voluntary thing on your part?
Mr. Arnett. Yes, sir.
Mr. Griffin. I take it you have a regular occupation on the side?
Mr. Arnett. Yes, sir; I drive a truck.
Mr. Griffin. And for whom do you work?
Mr. Arnett. Certain-Teed Products Co.
Mr. Griffin. Is that here in Dallas?
Mr. Arnett. Yes, sir.
Mr. Griffin. How long have you been with them?
Mr. Arnett. Fourteen years.
Mr. Griffin. How long have you been in the police reserve?
Mr. Arnett. A little over 10 years.
 Mr. Griffin. Now, have you had any special training in connection
with your duties in the police reserve?
Mr. Arnett. Yes, sir; went through school.
Mr. Griffin. Can you tell us a little bit about that school?
Mr. Arnett. Well, when I was going through, we went on Friday
night, I believe it takes 7½ months, if I remember right, to complete
the course.
Mr. Griffin. How long ago was this that you went through the
school?
Mr. Arnett. Well, it's been a little over 10 years now.
Mr. Griffin. And you went every Friday night?
Mr. Arnett. Yes, sir.
Mr. Griffin. For how many hours a night?
Mr. Arnett. Two hours.
Mr. Griffin. And as a result you became an officer in the reserve?
Mr. Arnett. Yes sir.
Mr. Griffin. Now, since you have been in the reserve, how
frequently would you be called to duty?
Mr. Arnett. Well, I was a sergeant to start with. We had 2 nights
a month, I believe it was, that we were assigned to be here. You
could come more times than that if you had the opportunity. Then I
made lieutenant, which put me over more men, and April 6, either 3
or 4 years ago, I was made captain, and I have, I believe 80 some
odd men under my company B. I am captain over company B.
Mr. Griffin. Now, after you go through the training school, do
your men engage in regular training of any sort, with the police
department?
Mr. Arnett. Well they ride on the squads and observe what's
going on and special things like Texas-Oklahoma football rally. We
work in that. State Fair of Texas. Usually somebody assigned to that
every night during the Fair, and such as the President's parade.
There were, I believe say 30 some odd—27 or 28, I believe it was,
was assigned to that. Just things like that, or what we are assigned
to, and then we have our regular nights that we ride squads, that
we ride with squads or whatever——
Mr. Griffin. I see. How often are you assigned to ride squads?
Mr. Arnett. Well, the patrolmen usually ride on their regular
nights.
Mr. Griffin. Is that once a week or once every 2 weeks?
Mr. Arnett. Now, they are assigned twice a month, but if they
have the time they usually come down once a week.
Mr. Griffin. And for how long do they ride?
Mr. Arnett. Oh, usually report around 7 or 7:30 at night until
10:30, 11 o'clock. Some of them ride longer than that, but that's the
usual case.
Mr. Griffin. Are they in uniform at that time when they ride?
Mr. Arnett. Yes sir.
Mr. Griffin. Do they receive any pay for that?
Mr. Arnett. No, sir.
Mr. Griffin. Now, are there any other training programs that
these men undergo once they have gone through the initial 7-month
program?
Mr. Arnett. Well, each fall they go out to the pistol range. I would
say for four or five Saturdays, something like that. I might be off a
week or something like that, but somewhere in that neighborhood,
for training out there.
Mr. Griffin. Anything else you can think of?
Mr. Arnett. Well, right offhand, I don't believe there are.
 Mr. Griffin. Now, I want to mark these couple of documents
here, and then we will talk about these [indicating].
Mr. Arnett. All right.
Mr. Griffin. I am going to mark what is an interview that you had
with two agents of the Federal Bureau of Investigation, Mr. Mabey
and Mr. Kenneth P. Hughes, on December 4, 1963. I am going to
mark that Dallas, Tex., C. O. Arnett, 3-25-64, Exhibit 5032. And the
next document that I am going to mark is what purports to be a
copy of a letter that you prepared—signed, rather, dated November
27, 1963, and addressed to Chief Curry, having to do with the events
that you observed on November 24, 1963. I am going to mark that
Dallas, Tex., C. O. Arnett, 3-25-64, Exhibit 5033. Now, I am going to
hand these two exhibits to you, Captain Arnett, and I want to ask
you if you have examined those. Have you had a chance to read
them?
Mr. Arnett. Yes, sir.
Mr. Griffin. Now, are there any additions or corrections, changes
that you want to make in those, after having had a chance to read
them?
Mr. Arnett. Yes, sir.
Mr. Griffin. All right. Tell us where they are and we will see if we
can't do that.
Mr. Arnett. Right here. "He was stationed at the door of Chief
Curry's office—" [indicating].
Mr. Griffin. All right. Now, this is on Exhibit 5032, and you are
referring to the language in the second paragraph on the first page.
You stated that you were stationed in the door of Chief Curry's
office. Go ahead.
Mr. Arnett. I was stationed at Captain Fritz' office.
Mr. Griffin. All right.
 Mr. Arnett. See, they have got it wrong. They have got it down
Chief Curry, when it was Captain Fritz' office.
Mr. Griffin. All right. Would you take my pen, then, and make the
change on there, and cross out what's wrong and make an entry
nearby to indicate what's correct, and then initial it?
Mr. Arnett. Just scratch out this?
Mr. Griffin. I would say scratch out Chief Curry and write in
Captain Fritz, if that's correct.
Mr. Arnett. How do you spell Fritz?
Mr. Griffin. [Spelling] F-r-i-t-z.
Mr. Arnett. [Spelling] F-r-i-t-z?
Mr. Griffin. Yes. Apostrophe s, I guess. [Spelling] F-r-i-t-z-'-s.
Mr. Arnett. All right.
Mr. Griffin. Would you initial, put your initials by each one of
those changes and put a date out there, 3-25-64. Are there any
other corrections that you think ought to be made there?
Mr. Arnett. I don't remember any right now.
Mr. Griffin. Okay. Now, did you serve in connection with the
President's parade?
Mr. Arnett. Was I at the parade?
Mr. Griffin. Did you have any duties as a reserve officer in
connection with President Kennedy's arrival?
Mr. Arnett. Yes, sir.
Mr. Griffin. Would you tell us what those duties were?
Mr. Arnett. I was at large, but I worked between Harwood and
St. Paul, on Main Street.
Mr. Griffin. Now, when were you first told that you would have
some responsibility in connection with the procession of the
President through Dallas?
Mr. Arnett. Well, probably the day before. I am not going to say
that for sure. I could be wrong a day or two, but I think it was the
day before.
Mr. Griffin. Now, did you have any men that you were
responsible for supervising?
Mr. Arnett. Yes, sir.
Mr. Griffin. How many men did you supervise on that particular
day?
Mr. Arnett. If I remember right, we had 27 or 28 reserves in the
detail. We assigned them out of the assembly room to various
locations up and down where the parade would be.
Mr. Griffin. Now, did you attend any meeting prior to November
22, in which you got instructions as to what you were going to do in
connection with the parade?
Mr. Arnett. No, sir; other than the assembly room that morning,
when we assigned the men out.
Mr. Griffin. Now, when you arrived at the police department on
the morning of November 22, what time was it that you got there,
do you remember?
Mr. Arnett. Well, it seems like it was around 10 o'clock.
Mr. Griffin. Now, prior to 10 o'clock on November 22, had you
received any instructions as to what your duties were going to be, in
particular with respect to the parade?
Mr. Arnett. Other than just work in the parade is all.
Mr. Griffin. All right. When you arrived, who did you report to?
Mr. Arnett. To the assembly room. And right offhand, now, I
can't tell you who was in charge of the regular officers. At that time
I knew, and it seems to me like it was Lieutenant ——. I can't recall
his name right now. Maybe I will think of it directly.
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