TOM JACKSON

‘NDUJA, TOMATO & MASCARPONE RIGATONI 🔥🍅🧀🏝️ Creamy, spicy, rich & comforting aka everything you want to eat right now. The thing I batch cook the most - a seriously delicious & versatile tomato sauce with a tropical aroma from the ‘nduja and the fruity @muttipomodorouk Polpa. It’s so good - the effort to reward ratio is actually wild. Just add mascarpone for an amazing plate of pasta. Recipe here! #Ad #Makeitmutti Sauce (makes enough for 4 meals): 4 tins Mutti Polpa 160g ‘nduja 80g butter 2 sprigs each of basil and tarragon 2 medium shallots (or small onions), trimmed and peeled Salt, to taste To serve 2: 40g Parmesan, grated 225g rigatoni or your favourite shape 1/4 of the tomato sauce 2 fat tbsp mascarpone Place everything for the sauce in a large pot and place over medium-low heat. Cook for exactly 1 hour, stirring occasionally. Discard the shallots and herb sprigs and divide the sauce into 4. To serve two, add 1/4 of the sauce to a pan big enough to comfortably hold (and toss) your pasta. Cook the pasta in salted boiling water 1 minute shy of al dente, then add directly to the sauce over a low heat with the mascarpone, a small ladle of pasta water and toss very well. Add a handful of Parmesan then toss again, adding more pasta water if necessary. Divide between plates and pass the remaining cheese around. NB:// the sauce scales up and down really well - simply divide the “sauce” by 2 or 4 to reduce the quantity. For a vegetarian version, switch the ‘nduja for harissa or simply omit for a mild version! #batchcooking #tomatomascarpone #tomatopasta

SHORT RIB CURRY, RICE & CHIPS 🍚🍟🍻 At the pub in Wales, you don’t choose rice or chips - you go half ’n’ half. So here’s a melting beef short rib curry cooked low and slow with spiced beef fat oven chips, steamed rice & lime pickle yoghurt. Bold flavour means a bold Belgian beer to match and to enjoy while it’s cooking. @duvel_uk ’s the one for this. Pick up Duvel in Waitrose, Sainsbury’s, Tesco, ASDA and Morrisons. #Ad #DuvelUK  For the short ribs: 3 tbsp coconut or neutral oil  1.5kg beef short ribs 1 tsp cumin seeds 1 long cinnamon stick 12-15 fresh curry leaves 1 green chilli, sliced, plus more to serve 2 large onions, thinly sliced in half moons 3 tbsp ginger-garlic paste 1 tsp tomato puree 1 tsp Kashmiri chilli powder  1/2 tsp turmeric 1 tbsp Sri Lankan (or other) roasted curry powder 3 medium tomatoes, pureed 100ml coconut cream   Salt, to taste For the chips: 2 large cyprus potatoes 3 tbsp beef fat (or oil) 1.5 tsp freshly ground black pepper 10 curry leaves 1/2 tsp roasted curry powder Small handful coriander with stalks Salt, to taste 1. Season the short ribs generously with salt. Heat the oil in a large oven-proof pot over a medium heat and brown the beef on all sides. Set aside.  2. To the rendered fat, add the whole spices, followed by the curry leaves and sliced green chilli. Add the onions with a good pinch of salt and cook until dark and caramelised. Add the ginger-garlic paste and tomato puree and cook until it begins to stick to the bottom of the pot, then add the pureed tomatoes and cook until the fat separates. Return the beef and (almost) cover with hot stock or water. Season lightly with salt. Cover with greaseproof, pop the lid on and bake for 3-4 hours at 140°C, or until very soft.  3. Rest the ribs in the pot for 20 mins, then remove temporarily while you skim most of the fat from the braising liquid (reserving some of the fat for making chips, or other things). Cont’d in comments…

CARBONARA 3 🧀🐷🌱🥚: COURGETTE, PROSCIUTTO AND WILD GARLIC. Recipe here (it’s easy): 4 tbsp olive oil 1 hot red chilli 4 slices prosciutto 10 leaves wild garlic 4 baby courgettes 225g rigatoni 3 egg yolks 45g parmiggiano reggiano Salt and freshly ground black pepper Place olive oil, chilli and (sliced) courgettes in a pan with a good pinch of salt and place over medium-low heat. Beat the egg yolks with the (finely grated) Parmesan and black pepper. When the courgettes are melting, add the (sliced) prosciutto. Cook the pasta 1 shy of al dente (or to your liking). Add a small ladleful of pasta water to the cheese / egg mix and beat until smooth. Remove pan from the heat and add pasta, the loosened egg mix and (roughly chopped) wild garlic. Toss very well, adding more pasta water to loosen. Serve with more Parmesan. #carbonara #wildgarlic #fyp

LAMB KEEMA BIRYANI 🐑🫛👑 Do you like Spring? Do you like rice? Same here. Here’s a celebratory springtime number packed full of seasonal greats, using @tildarice Grand. Recipe below! #Ad #tildarice #elevateyourplate #biryani #keema For the lamb: 5 tbsp neutral oil 2 black cardamom 1 shard cinnamon 1 star anise 1 blade mace 2 dried bay leaves 500g ground lamb 3 small onions, sliced 2 tbsp ginger garlic paste 2 plum tomatoes, blitzed 2 tsp lemon juice A handful chopped mint 1 scant tsp green cardomom seeds, ground 2 hpd tsp black cumin seeds, ground 1 tbsp roasted coriander seeds, ground 1 tsp kashmiri chilli powder 1/2 tsp garam masala 2 tbsp yoghurt For the raita: 1 bunch wild garlic 300g greek yoghurt 1 tbsp lemon juice 1/2 tsp roasted cumin powder Salt, to taste For the rice: 650g Tilda Grand 1 tbsp Ghee 2 dried bay leaves 8 Cloves Splash Kewra water (optional) Salt To layer / finish: Asparagus Fresh peas Sliced lemon rind Green chilli Mint & coriander Saffron milk Fried onions For the lamb, heat the oil over medium heat and add the whole spices, then frazzle the mint and add the onions with a good pinch of salt. When the onions are deeply caramelised, add ginger garlic paste, then the lamb. When the lamb is sizzling, add the ground spices, then pureed tomato, more salt and a little water. Turn the heat down, cover and cook for 45 mins. Remove from the heat and add garam masala, yoghurt and lemon juice. Wash the rice 4-5 times, until the water sits clear, then soak in tepid water for 45 mins. Drain. Bring a large pot of water to the boil and add the other ingredients. Parboil the rice until 70% cooked (it should still be a little chalky in the centre), then drain well and spread out somewhere to cool. Layer the biryani in an ovenproof pot and bake at 170°C for 25-30 minutes, or until steamy and hot. Blanch the wild garlic for 30 seconds then drain, squeeze, chop finely and combine with the other ingredients to taste, adding a little water to loosen. Blanch the asparagus, peas and lemon rind in salted water then drain and toss through the rice. Transfer to a large platter and shower with more onions and herbs. Eat with the raita.

OLD TOWN KEDGEREE 🔥🎣⚓️🦈🦀 A quiet pre-Christmas morning spent cooking in a perfect cottage by the sea. Smoked cod & brown shrimp from @rockanorefisheries , guanciale from @galleriastleonards , cottage (and spices) from @oystercottageoldtown . Here’s how it went: Poach the smoked fish gently in chicken stock with bay, cardamom, lemon and black peppercorns until just flaking, saving the broth for cooking the rice. In the rendered guanciale (or bacon) fat, fry mustard seed, cardamom pods and cinnamon until popping, then frazzle whole cumin and coriander seed, add onions, salt and butter, then stir through chilli flakes and curry powder. Add soaked and drained basmati rice, toast for a few minutes, then add the strained broth and cover to cook. Toast some flaked almonds in browning butter then stir through some potted shrimp spices. Season yoghurt with a little crushed garlic, lemon and lemon zest and let down with a little water. To the rice, add flaked cod, brown shrimp, crispy guanciale, coriander / parsley and fold gently to combine. Fry (or boil) an egg, and top the rice with the yoghurt, almonds & more coriander.

XL CHICKEN DUM BIRYANI 🌋🌋🌋 #chickenbiryani #dumbiryani

con le sarde 🍝🐟🎄🍇 1/2 cauliflower, in small florets 225g fedellini or other long pasta long splash white wine Lots of good quality olive oil 2.5 tbsp pine nuts, toasted 2 cloves garlic, finely sliced 2 long shallots, sliced from root to tip 1/2 tsp fennel seeds small handful raisins Generous pinch saffron 1/4 cinnamon stick 1 tsp pul biber / chilli flakes 2 bay leaves Large fistful parsley, roughly chopped Combine raisins, wine, cinnamon and bay in a pot and heat gently. Add saffron and set aside to steep. Fry the shallot slowly in plenty of olive oil with a generous pinch of salt until soft and sweet, add garlic and cook briefly then add pul biber, half the pine nuts and the contents of the wine pot. Cook cauliflower in salty boiling water until just tender, then add to the pan. Using the same water, cook the pasta and add to the pan with parsley, lots and lots (and lots) of olive oil and toss well to combine. Serve with more chilli flakes, more pine nuts, fried breadcrumbs (if you have them), and more olive oil

some good stuff recently part 3 1,2. master ragu and the ultimate serving suggestion 3. grilled rump steak marinated in doubanjiang and ginger 4,5. extra chewy sourdough focaccia with fruity olives, fennel seed and rosemary 6. bavette 1: mapo tofu ‘peppercorn sauce’ 7. bavette 2: spicy hazelnut & almond romesco 8,9. hands down the dish of the summer (inverted greek salad and oven chips) 10. torn peach cake with almonds and rosemary 11. penne with ciccoria & pine nuts 12. blue is the warmest colour pasta (loads of it) 13. ham, melon, basil and olive oil, no notes 14. the good stuff 15. dish of the summer ft. blistered padron peppers 16. snack plate 17. spanakopita pasta salad (from the book) 18. Lydia’s chunky radish guacamole 19. leftover steak fried rice (loads of it) 20. fresh tagliolini with girolles

some good stuff recently part 2 1,2. roast chicken resting on a toasted sweetcorn and chickpea pilaf (whole spices, frazzled sweet herbs, caramelised onions and plenty of butter), and gravy 3-5. pork ribs and cime de rapa lasagne, and the remaining white ragu for another day 6-8. Some recipes for you down in the feed! Tempered tomato spaghetti with crunchy garlic breadcrumbs and tuna and olive salad, asparagus ‘carbonara’ with guanciale and mint, cool numbing noodle salad with all the trimmings 9. ‘garden penne’ with sausage, chilli, wine, fennel - lots of courgette, basil & a few cherry tomatoes wilted through at the end 10-12. Smoky baba ghanoush with urfa butter and pine nuts, chopped salad with crispy za’atar chickpeas, grilled chicken wings and hot peppers 13-14. mini mala fried chicken sandwiches to scratch the @sichuanfry itch. For my money the best fried chicken sandwich in the city if you know where to look (Fridays at @dumplingshack ) 15. melting pomegranate & scotch bonnet shoulder of lamb (batch cookery) with vermicelli rice, spinach & yoghurt 16, 17. individual lamb and pine nut flatbreads in the @gozney with grated tomato and green chilli shatta 18. housewarming plate - I made arroz verde from Cool Pasta and Ben made Mexican pork shoulder and a ripper of a salsa verde 🔥 19. Spiced lamb patties, tomato & fennel salad, rosemary aioli, grilled sourdough flatbreads 20. one-pan orecchiette cacio e pepe (cooked like a risotto, mac n cheese could never)

some good stuff recently part 1 1-4. slow-cooked courgette casarecce with confit lemon, cinnamon and crispy chillies ft some early testing in the garden. A project with @northernpastaco 5-6. A very memorable roasted spiced tomato and chickpeas angel hair number. Angel hair (capelli d’Angelo) can be a little tricky to work with but if you crack it? Seriously delicious textures. 7-9. Vermicelli pilaf (one of my favourite things to cook and eat) with lamb, pistachio & rose kofte, an apricot, scotch bonnet & ginger chutney, seasoned yoghurt, gossamer thin red cabbage. What a plate. 10. Bucatini all’amatriciana with knuckle duster pecorino (this is the way) 11. spaghetti with slow-cooked tomato sauce & crispy bacon that I used to make for housemates (blue is the warmest colour pasta) 12. Shiitake rice pilaf (jasmine) to eat with Chinese flavours roast chicken 13. Spaghetti and meatballs of a Sunday - these were pine nut, rosemary and raisin. 14. Menemen - one of the great breakfasts 15. Country-style gyoza omelette 16 leftover mapo tofu variety board

Grilled butterflied mackerel resting on cool seasoned yoghurt (a nice thing) with zippy chermoula and crunchy roasted pistachios 🎨. Also braised fennel and potatoes - a very simple Claudia Roden number from Arabesque (a great book)

COOL NUMBING SPICY SESAME NOODLES 🍜🧊🌶️ (RECIPE BELOW) 🌞 Spicy, numbing, a little sweet and sour, with a separate creamy sesame sauce to keep the noodles slick / your hand on the tiller 🌞Bouncy, chewy wonton noodles that hold up really well for the next day (there won’t be leftovers) 🌞 Been making these, just like this, for years (adapted from my book Cool Pasta) Dressing: 1 tbsp sesame oil 4 tbsp chilli oil with sediment (I love the ‘mouthwatering’ Sichuan varieties usually used for cold chicken dishes) 2 tbsp caster sugar 1 small clove garlic, grated 1 tsp msg 1 tsp chicken powder (or veg bouillon) 1 tsp salt 1/2 tsp 5-spice powder 4 tbsp soy sauce 3 tbsp rice vinegar 2-3 tsp toasted & ground red sichuan peppercorn (I use some pink peppercorn too for colour and fragrance) 2 tbsp tahini or Chinese sesame paste Noodles: 400g fresh wonton noodles (I use Winner brand), or other noodles 8 tofu puffs, sliced or torn 2 tbsp toasted sesame seeds Edamame beans, blanched (or soft chickpeas / other beans) 1 jalapeño, sliced (optional) Preserved mustard greens or other preserved vegetables (optional but recommended) 2 large spring onions, thinly sliced Fistful chopped coriander Sliced cold cucumber Combine everything for the dressing (apart from the tahini or sesame paste). Adjust seasoning, adding more sugar or vinegar to taste. In a separate, smaller bowl, add 3 tbsp of the finished dressing to the tahini and stir until it seizes up. Gradually add cold water to bring it back to a rich creamy sauce. Cook the noodles in a large pot of boiling water according to packet instructions, then refresh in iced water and drain well. Add noodles to a large bowl along with the remaining noodle ingredients, then pour over the remaining dressing (not the sesame sauce) and mix very well for a minute or so. Divide between plates and add chosen toppings (cooked shredded chicken, spring onions, blanched bean sprouts), lots of sesame sauce, and more ground Sichuan pepper. #sichuanfood #coldnoodles #summerrecipes #fyp #sesamenoodles