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heat.

      Place on heated plates and top with strips of Parma ham and the raw asparagus spears. Sprinkle with the remaining Parmesan cheese and freshly ground pepper.

      Wok-fried Sirloin with Purple Sprouting Broccoli

      This is a great midweek supper and one of the many ways to enjoy purple sprouting broccoli – an English classic that had been almost forgotten for many years but is just starting to reappear on supermarket shelves, usually in cute little plastic-wrapped packs. We’ve been selling it by the boatload for years. Pah!

      

       SERVES 2 AS A MAIN COURSE WITH RICE OR NOODLES

       The marinade:

       1 tbsp soy sauce

       A splash of dry white wine

       1/2 tsp cornflour

       1/2 tsp sugar

       1 large garlic clove, peeled and crushed

       1/2 a thumb of freshly grated ginger

       The stir-fry:

       2 beef sirloin steaks, cut into thin strips across the grain

       2 mugs of purple sprouting broccoli, chopped into 5cm (2in) pieces

       A couple of glugs of vegetable oil

       The garnish:

       1/3 mug of toasted almonds

      Mix all of the marinade ingredients together, pour into a glass dish, add the beef and put aside for half an hour.

      While the beef is marinating, blanch the purple sprouting broccoli in boiling water for about 2 minutes. Drain and refresh under cold water.

      Heat a couple of glugs of oil in a very hot wok, drain the beef from the marinade, reserving the marinade, and stir-fry the beef for about 1 minute. Add the marinade to the wok and continue cooking for a further 2 minutes before adding the broccoli. Cook for a further minute or so until the broccoli is heated through. Serve on warm plates garnished with toasted almonds.

      Gazza’s Goulash with Rosemary Dumplings

       SERVES 6

       The goulash:

       2 glugs of olive oil

       1kg (21/4lb) braising beef, such as chuck or blade, cut into 2.5cm (1in) chunks

       2 large onions, peeled and roughly chopped

       2 large garlic cloves, peeled and chopped

       2 tbsp sweet Hungarian paprika (a very mild paprika)

       2 tbsp tomato purée

       4 mugs of chicken or beef stock, plus more if you need it

       2 bay leaves

       4 potatoes, peeled and cut into 1cm (1/2in) dice

       Lots of salt and freshly ground black pepper to taste

       Soured cream, to serve

       The dumplings:

       1 egg

       1/2 mug of water

       1 tsp salt

       1 mug of plain flour

       1 tbsp chopped rosemary

      Gazza, aka Gazzman, aka Gary has been part of the furniture at Abel & Cole for almost as long as I have. He’s also one of the coolest guys I’ve ever met, and he has the charisma to make whatever he’s doing seem like the best thing in the world. Yes, even eating dumplings.

      

      Heat a glug or two of olive oil in a large, heavy-based lidded pot, add the beef and brown it, then remove with a slotted spoon. You may have to cook the beef in batches so the pot is not overcrowded. Once the beef is out of the way, fry the onions for 3–4 minutes. Return the beef to the pot and throw in the garlic, paprika and tomato purée and give this a good stir around for a few minutes. Add the stock and bay leaves and simmer with the lid on for 45 minutes over a very low heat.

      While the pot is boiling away, prepare your dumplings: mix the egg, water and salt together, and then add the flour, combine it and mix in the rosemary. Let the mixture rest for about 20 minutes or so.

      Once the pot has been simmering for 45 minutes, add the potatoes and more stock if needed – you need the goulash to be quite wet for the dumplings to cook. After about 15 minutes, when the potatoes are tender, add the dumplings by dolloping one teaspoon of the mix at a time into the pot. Return the lid and leave this to cook for 10–15 minutes. Season with salt and pepper to taste and serve with a dollop of soured cream.

      Hummus in a Hurry

      VEGAN

      This takes about 3 minutes from start to finish and tastes great. We always have a few cans of organic chickpeas in the cupboard just so we can whip this up as a healthy snack for the kids or even serve it up to guests while knocking back a few G&Ts before dinner.

      

       1 can of organic chickpeas

       1 large or 2 small garlic cloves, peeled and crushed

       2 tbsp tahini (sesame seed paste)

       Juice of a lemon (and another lemon for the G&Ts)

       3 or 4 glugs of olive oil

       A couple of pinches of salt

       A couple of pinches of paprika

      Drain the chickpeas, retaining some of the brine for later. Throw the chickpeas into a blender or food processor with the crushed garlic, tahini and lemon juice and start blitzing.

      Slowly pour 3 or 4 glugs of olive oil in through the top of the blender with the motor still running so it all combines. You may need to scrape some of the mixture down the sides of the blender to get it all to combine. If it is too dry, re-blitz, adding a little of the brine to help it to loosen up to a smooth paste.

      Season with salt and paprika to taste and serve with toasted pitta bread strips or sliced carrots.

      Cauliflower and Three Cheese Comfort Supper

      VEGETARIAN

      Midweek easy comfort food. To make a children’s version, just leave out the blue cheese and go easy on the mustard – unless your children are very sophisticated, in which case add some more (mustard that is, not children).

      

       WILL SERVE 6 VERY HUNGRY PEOPLE

       1 large cauliflower, cut into chunky florets

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