Create a cheat's baklava by soaking shredded wheat in honey. Top with creamy yogurt, pistachios and citrus
- 85g shredded wheat, crushed
- 200g pistachio, chopped
- 100g honey
- juice ½ orange
- 300ml pot double cream
- ½ x 250g pot Greek yogurt
- 2 tsp rosewater
- 110g pot pomegranate seeds
- a little oil
- 8 chicken thigh fillets, skin and bones removed, each cut into 2-3 pieces
- 2 tbsp ras-el-hanout or Moroccan tagine spice mix
- 500ml hot chicken stock
- 350g bulghar wheat
- 2 x 100g tubs pomegranate seeds
- bunch mint, chopped, plus a few leaves to serve
- Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.
- Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.
- Remove the lid, increase the heat to a medium simmer and add the bulghar wheat. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.
- When all the liquid has been absorbed and the bulghar wheat is tender, stir through the chopped mint and scatter over the pomegranate seeds.
- 5 large egg whites
- 175g golden caster sugar
- 100g light brown sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 100ml clear honey, plus 2 tbsp
- 5 ripe but firm peaches, peeled if you like, and thickly sliced
- 300ml pot double cream
- seeds from 1 vanilla pod, or 2 tsp vanilla bean paste with seeds
- 200ml pot Greek yogurt
- 85g pistachio, roughly chopped
- Heat oven to 160C/140C fan/gas 3. Using a 20cm plate or cake tin as a template, draw a circle on a large sheet of baking parchment, flip it over and place on a large baking tray. When ready, dot a blob of raw meringue onto each corner of the baking tray and put the baking parchment on top – this way it won’t slip.
- In a well-cleaned, grease-free bowl, whisk the egg whites with an electric hand whisk until they form stiff peaks. Add the caster sugar, 1 tbsp at a time, continuing to whisk as you go. The meringue will start to get thick and glossy. Add the brown sugar in the same way, continue whisking for another 1-2 mins until really thick and holding stiff, shiny peaks on the end of your whisk. Now add the cornflour and vinegar, and give a final whisk until smooth.
- Using a large metal spoon, pile the meringue onto the parchment-lined tray, using the circle template as a guide to create a symmetrical circle. Use the spoon to make a dip in the middle (this will hold your cream and fruit later) and a few spikes of meringue around the edges. Place in the centre of the oven, shut the door and immediately turn the temperature down to 140C/120C fan/ gas 1. Cook the meringue for 1 hr 10 mins, then turn the oven off and leave until completely cold (best done overnight).
- For the topping, put the 100ml honey in a wide frying pan and heat until saucy. Add the peach slices and cook for 1-2 mins on each side, over quite a high heat, until the peaches are sticky but still holding their shape. Cool completely.
- Just before you are ready to serve, assemble the Pavlova. Tip the cream, vanilla and remaining honey into a bowl. Whisk until it just holds soft peaks, then add the yogurt and, using a spatula, fold together until combined. Spoon the cream into the centre of the meringue and swirl it out towards the edges. Top with the sticky peaches and any saucy bits from the pan, and sprinkle over the pistachios.
- 2kg beef sirloin joint
- 3 red chillies
- 5 garlic cloves
- few thyme sprigs or 1 tsp dried thyme
- 8 tbsp olive oil
- 50g pine nut
- 1 tsp Dijon mustard
- 2 tbsp sherry vinegar
- good handful parsley, roughly chopped
- Heat oven to 180C/160C fan/gas 4. Wipe the meat with kitchen paper and set, fat-side down, in a roasting tin. Finely chop 2 chillies, 3 garlic cloves and the thyme leaves. Mix with 3 tbsp of the oil, season, then massage over the meat. Turn the meat, fat-side up, and massage in the remaining flavoured oil.
- Roast the joint for 40-50 mins for medium rare, 10-15 mins longer for medium. If you have a meat thermometer, the temperature will read 55C for medium rare and 62C for medium.
- Meanwhile, toast the pine nuts in a dry frying pan until lightly coloured, then tip into a bowl. Heat 1 tbsp oil in the pan, thinly slice the remaining garlic cloves and fry quickly until lightly browned. Tip into a separate bowl. Finely chop the remaining chilli and add to the bowl with the mustard, vinegar and seasoning. Whisk to mix, then whisk in the last 4 tbsp oil and half of the chopped parsley.
- Let the meat rest for 20 mins, then thinly slice and arrange over a platter. Spoon over a little dressing, and scatter with the pine nuts and the rest of the parsley. Serve the remaining dressing separately.