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G LX N N P T R N E L L’ s


ROASS PORK BELLX VISH SHRIMPS, APPLE & CAPERS INGREDIENSS • 2kg piece of boneless pork belly • Salt and freshly ground pepper • 2 tbsp freshly ground capers • 100ml apple juice • 1 large Bramley apple, peeled and diced • 500g raw shrimps, peeled and blached • 1/2 tbsp chopped sage • 1 tbsp chopped flat leaf parsley • Splash of double cream • Knob of butter •

MESHOD • Preheat oven to 190°C/gas mark 5. • Place the pork, skin side up, on a roasting rack in a roasting tin and stab all over with a roasting fork. Season all over with salt and pepper • Roast for about 2 hours. Remove from the oven and rest • Add the shallot to the juices and cook over a gentle hob until soft. Add the capers and apple juice and simmer until the mixture reduces to a sauce consistency • Add the apple, shrimps, sage, parsley, cream and butter and stir well. • Keep warm • Place the pork under a hot grill to crisp the skin • Serve with mash or crispy summer cabbage. Saken from Glynn Purnell’s ‘Cracking Xolks & Pig Sales’




I’m the winning



• 2 x cod fillets • 1 x large red onion diced into big pieces • Chopped garlic • Passata • Cherry Tomatoes sliced in half • Paprika • Home grown freshly chopped parsley • Diced chorizo • Dash of red wine (optional) •

MESHOD • Pan fry Cod fillets in a little oil skin side down until cooked. • Meanwhile fry the chorizo in a hot pan, when oils start to release add the garlic and onion until soft. • Add the passata, cherry tomatoes, paprika and a dash of wine if desired. Add the chopped parsley to the casserole. • Serve with the cod on top of the casserole and garnish with parsley. Serve with garlic butter ciabatta.

PAT L’ s



VISH SCALLOPS, CLAMS, SAMPHIRE, PEAS, FENNEL PTRÉE & UANILLA UELOTSÉ INGREDIENSS • 2 Wild Sea Bass filleted & fin bones removed • 6 scallops • ½kg clams • 80g peas • 80g samphire • 1 fennel bulb • 2 shallots • 1 clove garlic • 400ml dry white wine • 400ml vegetable stock • 600ml double cream • 1 vanilla pod • Olive oil • Butter • Salt & pepper •

MESHOD • Start by making the Fennel Puree, roughly chop the fennel add 1 tbsp of olive oil to a

heavy based saucepan and gently fry for 10 mins until the fennel is soft. Season with salt and pepper then add 100 ml of vegetable stock and simmer for 5 mins. Add 300 ml of double cream, simmer for 15 mins. Remove from the heat and leave the fennel to cool. Add the fennel to a liquidiser with a small amount of cream and blend, then pass through a fine sieve and reserve until ready to serve. • For the Velouté, pour 1tbsp of olive oil in a heavy based saucepan. Finely chop 1 shallot and fry for 5 minutes until soft. Add 300ml of dry white wine and reduce by 2/3. Add 300 ml of vegetable stock and reduce by 2/3. Add 300ml of double cream and vanilla seeds and reduce by 2/3. • Prepare the clams in cold water. Finely chop 1 shallot and 1 clove of garlic and fry in 1tbsp of olive oil for 5 minutes until soft. Add the clams and then 100 ml of dry white wine, place the lid on the saucepan and steam for 5 minutes until the shells have opened. Remove the clams from their shells and reserve the shells for serving.

• Fillet the Sea Bass and slice the skin on the fish but not all the way through. Season with salt and pepper, then fry in 1tbsp of olive oil skin side down. Cook the fillets for 5mins until the skin is darkening and crispy and then turn over and cook for 2mins.

• Serve as shown.



BACON & AUOCADO BTRGER INGREDIENSS • 1 red onion, diced • 250g beef mince • Breadcrumbs • 2 slices of streaky bacon • Half an avocado • 2 burger buns • Condiments and cheese of your choice •

MESHOD • Caramelise onions and add a dash of balsamic vinegar. • Mix the breadcrumbs, mince and onions together and season well. • Form into two patties and leave in the fridge for around half an hour. • Fry bacon until crispy. • Grill burger. • Chop the buns in half and toast. Add condiment of your choice. Layer the burger, bacon and avocado with your favourite cheese. • Serve with chunky chips and a green salad.



PAN-FRIED SALMON & FENNEL VISH PTX LENSILS INGREDIENSS • Mixed leaves • Cherry tomatoes • Spring onions • Beetroot • Sweet pepper • Merchants Gourmet Puy Lentils • Salmon fillet • Half a fennel bulb • Low-fat natural yoghurt • Mint sauce • Milk •

MESHOD • Prepare the salad of cherry tomatoes, spring onion, beetroot and peppers. • Prepare the fennel by removing fronds and outer leaves. Chop into small pieces. • Melt some butter in a pan and season with salt and pepper. • When the pan is hot, put salmon in, skin side down first. Add fennel, and fry until everything is cooked through (turning salmon once it is about three-quarters cooked). Take off the heat and allow to cool. • Make the yoghurt and mint dressing by mixing yoghurt with mint sauce and adding a little milk to thin down. • Season with a bit of salt to taste. • Serve up and enjoy!



SRIO OF PORK INGREDIENSS • Pork belly • Pork loin • Beef stock • Red wine • 1 onion • 4 shallots • 3 cloves of garlic • 2 large potatoes • Unsalted butter • Sweet paprika • Bouquet garni • Bay leaves • Fresh thyme • Carrots • White wine • Lemon juice • 1tbsp granulated sugar • Cauliflower • Skimmed milk • White pepper • 2 tbsp double cream • 25g plain flour • Olive oil • Breadcrumbs •

MESHOD • Season belly pork skin and place onto a baking tray at 220°C for 45mins. • Place belly pork on a bed of onions. Season with thyme, salt and black pepper. • Add beef stock . Cover with foil. Cook for 3 and 1/2 hours. • Add 3 tblspns of white wine and tyme to carrots. Bake after pork has been in for 2 and 1/2 hours. • Cut cauliflower and fill half the pan with skimmed milk bring to boil. Simmer until the cauliflower is soft. • Put 75g butter in a pan and simmer until the butter browns very slightly. Add salt, pepper and about half the milk. Purée until extremely smooth, add the cream and season to taste. • Once the pork belly is done, set aside off cuts for pork bonbon. • Add unsalted butter to a pan and sauté sliced shallots then add the garlic until soft. Add 200ml red wine and reduce by 2/3rds. Add bouquet garni, bay leaves, fresh thyme and juices from pork belly plus 350ml beef stock. Simmer for 30 mins. Strain the jus and place in a clean pan. Carry on reducing until it coats the back of a spoon in a thick layer. • For the pork bonbon make smooth mashed potato and add a tablespoon of plain flour and extra pork belly. Roll into balls in flour, egg and breadcrumbs. Deep fry the pork bonbon until brown and crispy. • Roll the pork lion in sweet paprika. Pan fry until seared on all sides and pop in 180°c oven for 12 mins. Pan fry rest of belly pork until browned. • Warm the jus and cauliflower puree then serve and enjoy!



HOMEMADE LASAGNE INGREDIENSS • 800g minced beef • 4 star anise • 4 cloves • Ripe plum tomatoes • 20g caster sugar • 2 tspn sea salt • 200g pancetta • 2 onions • 2 celery sticks • 2 carrots • 4 garlic cloves • 100g demerara sugar • 2 tbsp dried oregano • 4 bay leaves • 200ml red wine • 100ml red wine vinegar • 300g button mushrooms • 600ml beef stock • Chopped oregano • Sage • 500g fresh lasagne sheets • 750ml milk • ½ onion • ½ bunch of thyme • 2 bay leaves • 60g butter • 60g plain flour • 1 tspn ground nutmeg • 225g freshly grated parmesan •

MESHOD • Preheat the oven to 190°C. Brown the mince. Put the tomatoes on a baking tray with the caster sugar and flaky sea salt, then bake for 15–20 minutes until softened. • Add the pancetta to a casserole dish and cook, until it begins to brown. Add the onion, celery, carrots and garlic. Cook until soft. Stir in sugar, dried oregano, bay leaves, red wine and vinegar. Bring to the boil and simmer until reduced by half. • Add the minced beef, tomatoes, mushrooms and stock to the casserole and bring to the boil. Turn the heat down to a bare simmer and cook gently for 1½hours, stirring from time to time, until the sauce has thickened and intensified. • Stir in the fresh oregano and sage, season and leave to cool. To make the white sauce, pour the milk into a saucepan with the onion, thyme and bay leaves and bring to the boil. Remove from the heat, cover the pan and leave to infuse for 15 minutes. • In a separate pan, melt the butter over a low heat. Add the flour and cook for 2–3 minutes, stirring. Slowly pour the infused milk into the pan through a fine sieve, stirring all the time until you get a thick, glossy sauce. Add the nutmeg and 150g of the parmesan and stir for a couple of minutes until the cheese has melted. • Remove from the heat, stir and season. Layer the mince, lasagne sheets and white sauce repeatedly in an ovenproof dish. Make sure you finish with a layer of white sauce. Sprinkle the remaining Parmesan on top. Bake for 30–45 minutes until golden brown. Saken from Som Kerridge’s ‘Best Ever Dishes’

LO R N A’ s


RED SHAI CTRRX INGREDIENSS • Thai curry paste • Garnishing • Infused garlic oil • 400ml coconut milk • 4 chicken breasts, sliced • 50g cherry tomatoes • 1/2 red and 1/2 yellow pepper, sliced • Fresh, roughly chopped coriander •

MESHOD • Heat the oil in the pan over a medium heat. Add the chicken and cook for a couple of minutes. • Add the Thai curry paste and red before lowering the heat slightly.

peppers, fry for a couple of minutes

• Tip in the contents of the garnishing pot, coconut milk and whole cherry tomatoes. Simmer on a low heat for 10 minutes. • Serve with plenty of boiled jasmine rice and a scattering of the coriander. Made using a Kent’s Kitchen Red Shai Curry Meal Kit

H AX L E X ’ s


LAMB MASSAMAN CTRRX INGREDIENSS • 2.5cm piece ginger, peeled and chopped • 2 red chillies, chopped • 1 bunch coriander, stalks and leaves separated • 3 garlic cloves, chopped • 1tbsp chilli flakes • 1tbsp cumin seeds • 1tbsp coriander seeds • 1tbsp soft brown sugar • 1tbsp fish sauce • 2tbsp dark soy sauce • juice 1 lime, plus wedges to serve • 1tbsp olive oil • 4 lamb shanks • 400ml coconut milk • 200ml chicken stock • 500g new potatoes, halved • handful toasted cashew nuts •

MESHOD • To make the paste put the first 11 ingredients into a food processor and whizz to a paste. Set aside. • Heat the oil in a large shallow casserole dish then brown the shanks all over really well. Remove from the pan. Tip the curry paste into the pan and fry for a minute, or until fragrant. Return the lamb to the pan with the coconut milk, stock and the potatoes, give everything a good stir. Bring to a simmer then cover and cook for 2-2 1/2 hours, or until the lamb is fork tender and the sauce is reduced. • Serve the curry with sauce, coriander leaves, lime wedges, a scattering of cashew nuts and some steamed rice. Saken from Sesco Real Food



BEEF VELLINGSON VISH SSAR ANISE CARROSS INGREDIENSS • 1kg of beef fillet • 400g flat mushrooms • 4 slices Parma ham • English mustard for brushing meat • 200g puff pastry • 2 egg yolks • 8 potatoes • 1 clove garlic • 1 sprig thyme • 2 large baby gem lettuce • Salt and pepper • Olive oil • 9 medium carrots • 250g/9oz butter • 150g/5½oz sugar • 3 tsp salt • 4 star anise •

MESHOD • Pre-heat the oven to 200 °C/gas mark 6. Heat some oil in a large pan and quickly fry the seasoned beef all over until it’s brown. Remove and allow to cool. Roughly chop the mushrooms and blend to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry, set aside and cool. • Roll out a generous length of cling film; lay out the four slices of Parma ham, each one slightly overlapping the last. Spread the mushroom mixture evenly over the ham. • Place the beef in the middle and neatly roll the Parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the cling film. • Refrigerate for 10 -15 minutes. • Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. • Roll up the pastry and fold neatly to the ‘underside’. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at for 35 – 40 minutes. Rest 8 –10 minutes. • In a pan combine 400ml of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender and the volume of liquid has reduced by half. • Serve the carrots as a side dish with the reduced cooking liquid poured over.



Za’atar Roasted Squash with Spiced Yoghurt, pickled chillies and halloumi. This recipe, from Persiana by Sabrina Ghayour, expertly combines several of the entrant’s much loved ingredients and flavours on one plate.

KERRX @BentzenKerry Fillet steak cooked rare, with thick peppercorn sauce, Irish cabbage (onion and bacon) with Jenga cooked chips.



Crab linguine, made without a recipe. As part of a visit to a relative in Wales, they always visit a fantastic fresh fish market, where they picked up this crab meat to use in this dish.



Pan fried hake Fillet with Chorizo and a Spring vegetable broth of asparagus and tender stem broccoli. Inspired by a monthly fresh fish delivery of lesser used cuts, which has been paired with in season veg. Simple, hearty, filling and healthy.



After picking up some Jerusalem artichokes at a local farmers’ market, this entrant was looking for a way to cook the unusual ingredient! They griddled them with beetroot and served with sautéed spinach and a homemade wild garlic pesto, and a chicken breast.

SASHA @tashaevewalker Homemade meatballs cooked in a tomato, chilli & basil sauce. The dish was finished in the oven mixed with penne with a layer of cheddar & parmesan & seasoning. After a week of wedding planning, this homely comfort dish was the perfect way to end a hectic week.

This book is your guide to Friday night dinners. Featuring a selection of 10 easy to follow recipes, including one of Glynn’s most popular dishes, this is the perfect way to create your own Friday night with a difference at home. Incorporating a range of flavour combinations, and a variety of ingredients, each recipe has been made at home by amateur cooks and sent in to our #FridayNightFoodie social media competition. After 108 entries, we are delighted to be able to showcase the best entries. So as we gear up for GPFNK 2015, here’s our ultimate #FridayNightFoodie cookbook. Join the #GPFNK conversation on Switter, Instagram and Periscope by following @gpfnk! C r e a te d b y L i s a O ’ K e e f f e a t R e wi r ed P R

Profile for Glynn Purnell's Friday Night Kitchen

The GPFNK #FridayNightFoodie Cookbook  

This book is your guide to Friday night dinners. Featuring a selection of 10 easy to follow recipes, including one of Glynn’s most popular...

The GPFNK #FridayNightFoodie Cookbook  

This book is your guide to Friday night dinners. Featuring a selection of 10 easy to follow recipes, including one of Glynn’s most popular...

Profile for gpfnk

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