Tom Kerridge recipes – Fresh Start: three easy and quick dishes (2024)

Corn cakes with Mexican beans

Serves 4

For the Mexican beans
1tbsp vegetable oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1tsp ground cumin
1tsp sweet smoked paprika
400g tin chopped tomatoes
400g tin kidney beans, rinsed and drained
100ml water
Sea salt and freshly ground black pepper

For the corn cakes
340g tinned sweetcorn kernels, drained
4 spring onions, thinly sliced
75g mature cheddar, grated
100g self-raising flour
50g cornflour
2 large eggs
80ml whole or semi-skimmed milk
1-2tbsp olive oil, for frying

To serve
1 ripe avocado, peeled, stoned,
quartered and sliced
1 lime, cut into 4 wedges
A handful of coriander

Method

For the beans, heat the oil in a sauté pan over a medium heat. Add the onion and cook for two minutes, then add the garlic and stir for one minute. Sprinkle in the spices, stir for a minute, then add the tinned tomatoes, kidney beans and water. Simmer gently for about 15 minutes, until slightly reduced and thickened.

Meanwhile, for the corn cakes, preheat the oven to 140°C/Fan 120°C/Gas 1. Put the sweetcorn kernels, spring onions, cheese, flour, cornflour and a little salt and pepper into a bowl and mix well to combine.

Crack the eggs and separate the yolks into one bowl and the whites into another, very clean medium bowl. Add the milk to the egg yolks and beat well, then pour into the corn mixture and mix until well combined. Using an electric hand whisk, whisk the egg whites to soft peaks, then gently fold into the corn mixture.

You’ll need to cook the corn cakes in batches. Heat a little oil in a non-stick frying pan over a medium-high heat. When hot, drop three or four tablespoons of the mixture into the pan, placing them well apart. Cook for two to three minutes until bubbles appear on the surface, then flip the corn cakes over and cook for two to three minutes on the other side. Transfer to a baking tray and keep warm in the oven while you cook the rest of the batter, adding more oil as necessary, to make about 20 cakes in total.

Just before serving, gently reheat the beans. Serve the corn cakes with the beans, avocado, lime and coriander.

Tom Kerridge recipes – Fresh Start: three easy and quick dishes (1)

Creamy butternut squash pasta bake

Serves 6

1kg butternut squash,
cut into chunks (about 2cm)
1tbsp olive oil
500g macaroni
Sea salt and freshly ground black pepper
For the cheese sauce
60g butter
60g plain flour
1 litre whole milk
1tbsp liquid aminos
60g Parmesan, finely grated
¼tsp freshly grated nutmeg

For the topping
A handful of sage leaves
40g sun-blushed tomatoes,
roughly chopped
50g fresh breadcrumbs
2tbsp pumpkin oil (or use olive oil)
2tbsp pumpkin seeds

Method

Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a large roasting tray with baking parchment.

Place the squash in the roasting tray. Drizzle with the olive oil, season with salt and pepper and toss to coat.

Cook on the top shelf of the oven for 25 minutes or until the squash is tender and browned at the edges.

Remove from the oven and let cool slightly for a couple of minutes. (Keep the oven on.)

Tip three-quarters of the roasted squash into a blender and blitz to a purée; set the rest aside.

Bring a large pan of salted water to the boil. Add the macaroni and cook until almost al dente (two to three minutes less than the time suggested on the packet).

For the sauce, melt the butter in a large pan over a medium heat. Add the flour and cook, stirring, for a minute, then whisk in the milk and cook, whisking, until the sauce thickens slightly. Lower the heat and add the liquid aminos, Parmesan and nutmeg. Stir until the cheese has melted, then stir through the squash purée to make a smooth sauce. Take off the heat and season with salt and pepper to taste.

Drain the macaroni, add to the sauce and stir well. Tip into a large, deep baking dish, about 25cm x 30cm. Scatter over the rest of the roasted squash, the sage, sun-blushed tomatoes and breadcrumbs. Drizzle with the oil. Place on the middle shelf of the oven, turning on the oven grill at the same time. Bake for 10 minutes.

Take out the dish, scatter the pumpkin seeds evenly over the surface and return to the oven for five minutes or until the topping is golden. Serve at once with a green salad.

Tom Kerridge recipes – Fresh Start: three easy and quick dishes (2)

Spiced lamb cutlets with Bombay aloo

Serves 4

12 lamb cutlets
2tbsp garam masala
Juice of ½ lemon
1tbsp vegetable oil
Sea salt and freshly ground black pepper

For the Bombay aloo
500g new potatoes
1tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1½tsp ground coriander
1tsp cumin seeds
½tsp ground turmeric
1tsp ground cumin
½tsp chilli powder
400g tin chopped tomatoes
A handful of coriander, finely chopped

For the minted yoghurt (optional)
A handful of mint leaves
150g Greek yoghurt (0% fat)

Method

For the aloo, add the potatoes to a pan of boiling salted water and cook for 12 to 15 minutes, until tender.

Meanwhile, season the lamb cutlets with salt and pepper and place them in a bowl. Add the garam masala, lemon juice and oil, then turn the cutlets to coat in the spicy mix and set aside to marinate.

Drain and halve the potatoes, then set aside. Heat the oil in a saucepan over a medium-high heat. Add the onion and sauté for five to 10 minutes, until softened. Add the garlic and cook for two minutes. Lower the heat, sprinkle in the spices and stir for 30 seconds, then add the tomatoes and 150ml of water. Bring to a simmer, season and simmer gently for 10 to 15 minutes until slightly thickened.

Meanwhile, heat a griddle over a medium-high heat. When hot, cook the lamb cutlets on the griddle in two or three batches for three to four minutes on each side, depending on their thickness. Remove to a warm plate and leave to rest under foil for a few minutes.

For the minted yoghurt, blitz the mint and yoghurt in a small food processor until smooth. Season to taste with salt.

Add the potatoes to the tomato sauce along with 100ml of water. Simmer for five minutes. Stir through the coriander and taste to check the seasoning. Serve the cutlets with the Bombay aloo, and minted yoghurt if serving.

Fresh Start by Tom Kerridge (Bloomsbury Absolute, £26) is out now. Photography by Cristian Barnett

Tom Kerridge recipes – Fresh Start: three easy and quick dishes (3)

Tom Kerridge recipes – Fresh Start: three easy and quick dishes (2024)

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