JJ Goodman’s Thyme Will Tell

JJ Goodman says; “Peach and thyme are delicious together and a little bit of Prosecco just gives this cocktail that extra sparkle!”

Ingredients

  • 4 fresh thyme sprigs
  • 5 ml lemon
  • 20 ml peach purée
  • 50 ml Prosecco
  • 25 Jack Daniels
  • 25 peach liquor

Method

Add all ingredients, bar the Prosecco, into a coupet glass to shake and strain.

Top up the drink with bubbly Prosecco and garnish with plenty of fresh thyme.

Roasted Vegetable & Orzo Pasta Salad with Basil, Pine Nuts & Parmesan

Serves 6

Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.

Katie says: “This simple but pretty pasta salad blends well with grilled meat or fish as a side dish or fills up hungry teenagers all on its own. Other vegetables can be used such as broccoli, fennel and aubergines. Roast the vegetables in the oven or use a griddle pan or barbecue to give a lightly charred flavour and grill lines. This makes quite a large amount as I often make it for entertaining but it soon gets eaten and it keeps well in the fridge overnight.”

Ingredients

Serves 10

  • 500g courgettes, cut into 1cm slices
  • 2 peppers, cut into 1cm wide strips
  • 2 red onions, each cut into 8 wedges
  • 20 cherry tomatoes
  • 7 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 6 garlic cloves, left whole with skin on and lightly squashed
  • a few sprigs of thyme
  • 50g pine nuts
  • 500g orzo
  • 30g Parmesan, finely grated
  • 30g basil leaves, roughly torn plus a few extra to garnish
  • salt and freshly ground black pepper

Method

  • Preheat the oven to 180°C/gas mark 4. Toss the vegetables in a large bowl with 4 tablespoons of the olive oil, the oregano and plenty of pepper and salt, transfer to a roasting tin with the garlic and thyme.
  • Cook for 25–30 minutes or until the vegetables are softened and just starting to brown.
  • Roast the pine nuts on a baking tray for 3–5 minutes. Remove from the tray and leave to cool.
  • Meanwhile, cook the pasta according to the packet instructions.
  • Drain and toss with the remaining olive oil in a large serving bowl. Set aside.
  • Remove the vegetables from the oven and toss through the pasta while still warm. Set aside to cool to room temperature or finish and serve while warm.
  • Add the remaining ingredients, season well to taste and serve garnished with the extra basil leaves.

Chargrilled Squid, Potato, Watercress with Green Breadcrumbs & Lemon Dressing

Serves 6

Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.

Katie says: “Soft squid and crumbly potatoes are set off perfectly here with crunchy herb breadcrumbs and citrus dressing. Enjoy this salad as a light lunch or starter. We learnt to make these green breadcrumbs in Sicily, where they topped an octopus and tomato pasta. They freeze well so keep any leftovers in a small plastic bag, squeeze out the air and freeze for up to 3 months.”

Ingredients

For the salad

  • 1 medium potato or 6 new potatoes, skin on
  • 300g squid, cut and scored in pieces to curl up or cut into rings and small tentacles left whole
  • 2 tablespoons extra virgin olive oil
  • 2 spring onions, finely chopped
  • 2 tablespoons salted or brined capers, rinsed well, roughly chopped if large
  • a large handful of salad leaves
  • 1 yellow pepper, cut into thin strips

For the green breadcrumbs

  • 50g white bread from a country-style or gluten-free loaf
  • 20g mixed fresh herbs, such as flat-leaf or curly parsley, marjoram, oregano and thyme leaves
  • 2 tablespoons olive oil
  • Finely grated zest of 1 lemon

For the lemon dressing

  • 4 tablespoons lemon juice
  • 8 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper

Method

  • Bring a small pan of salted water to the boil and cook the potato or potatoes until tender. Leave to cool then peel the skin off the medium potato, if using.
  • Meanwhile, preheat the oven to 150ÅãC/gas mark 2. Line a baking tray with baking parchment.
  • Whizz the bread and herbs together in a food processor with salt and pepper. Pour into a bowl and mix with the oil and the lemon zest.
  • Transfer the crumbs to the lined tray and roast for about 5 minutes until crisp. Meanwhile, break up the potatoes into bite-sized pieces.
  • Preheat the grill to high. Mix the squid with the oil, season well and lay onto a grill pan. Cook for 3–5 minutes until just cooked through and lightly browned. Turn halfway through cooking. Toss the remaining salad ingredients with the dressing and arrange on individual plates.
  • Lay over the squid slices and sprinkle over the breadcrumbs to finish.

Rosemary & Thyme Scented Warm Wine Punch

  • Prep: 5 minutes plus cooling
  • Cook: 10 minutes
  • Serves 8

Ingredients

  • 2 x 75cl bottle red wine
  • 600ml orange juice
  • 100g caster sugar
  • 1 pot rosemary, roughly chopped
  • 1 pot thyme, roughly chopped

Method

  • Place all the ingredients in a large saucepan and bring up to just boiling, simmer, covered for 10 minutes. Allow to cool slightly.
  • Pass through a sieve and serve warm.

Nutritional Information

  Per Serving
Kcals 204
Sugar 19g
Fat 0g
Saturated Fat 0g
Salt Trace

Cod with Roasted Thyme Beetroot & Mash

  • Prep: 10 minutes
    Cook: 30 minutes
  • Serves 2

Ingredients

  • 300g whole beetroot, peeled and cut into wedges
  • 1 tbsp olive oil
  • ½ pot thyme, chopped
  • 2 tsp balsamic vinegar
  • 2 cod fillets
  • 450g floury potatoes, cut into chunks
  • 15g butter
  • 3 tbsp semi skimmed milk
  • 2 tsp horseradish sauce

Method

  • Preheat the oven to 200oC, gas mark 6.
  • Place the beetroot in a small roasting tin and toss in the oil, 1/3 thyme and vinegar, season and bake for 15 minutes. Place the cod on a small baking tray and add to the oven and cook for a further 15 minutes until the cod is cooked and beetroot is tender.
  • Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender, drain and mash with the butter, milk, 1/3 thyme and seasoning.
  • Toss the beetroot in the horseradish with 2 tbsp water and remaining thyme and serve with the cod and mash

Nutritional Information

  Per Serving
Kcal 498
Sugar 14.2g
Fat 14.4g
Saturated Fat 5.2g
Salt 0.8g

Thyme-infused Mediterranean Roast Chicken

  • Serves: 4
  • Preparation time: 15m
  • Cooking time: 1 ½ hrs

Ingredients

  • 25g butter, softened
  • 2 tbsp chopped fresh thyme leaves + 3 whole sprigs, from a pot of living thyme
  • 1 medium chicken, approx. 1.6kg
  • 300g new potatoes, sliced
  • 400g can cannellini beans, drained and rinsed
  • 75g chorizo, diced

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Mix together the butter and 1 tbsp chopped thyme. Loosen the skin over the chicken breasts with your fingers taking care not to tear it. Spread the thyme butter over the chicken breasts under the skin. Place the whole sprigs of thyme in the chicken cavity. Place in a roasting tin and roast for 1 hour.
  • Drain away half the chicken juices then add the potatoes, beans, chorizo and remaining chopped thyme to the tray and roast for a further 30 minutes until the chicken is cooked throughout.

Nutritional Information

  Per Serving
Kcals 491
Sugar 4g
Fat 20g
Saturated Fat 8g
Salt 1.75g

Mediterranean Minestrone Soup with Thyme

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 15m

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped (170g)
  • 1 carrot, diced (170g)
  • 400g can chopped tomatoes
  • 600ml vegetable stock
  • 75g macaroni pasta
  • 2 tbsp chopped thyme
  • 400g can cannellini beans, drained and rinsed
  • ¼ Savoy cabbage, shredded (125g)

Method

  • Heat the oil in a large saucepan and fry the onion and carrot for 3-4 minutes. Add the tomatoes, stock, macaroni, thyme and beans and bring to the boil, simmer for 8 minutes, stirring occasionally.
  • Add the cabbage and cook for a further 2 minutes until tender. Serve immediately with crusty bread.
  • Puree the soup and stir in the remaining coriander. Serve garnished with the croutons.

Nutritional Information

  Per Serving
Kcals 222
Sugar 12g
Fat 4.5g
Saturated Fat 0.7g
Salt 0.8g

Thyme & Garlic Roasted Potatoes

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 30m

Ingredients

  • 600g potatoes, cut into 2cm cubes
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp fresh thyme leaves, from a living pot of thyme
  • 25g parmesan, grated

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Parboil the potatoes for 5-7 minutes, drain and place in a roasting tin. Toss in the oil, garlic, fresh thyme and seasoning. Roast for 30 minutes or until golden and crispy.
  • Sprinkle with parmesan once removed from the oven and serve

Nutritional Information

  Per Serving
Kcals 188
Sugar 1g
Fat 8g
Saturated Fat 2g
Salt 0.14g