Running Time: 30 minutes (approx)Chef and culinary explorer Valentine Warner takes us on a mouth-watering adventure through the very best of seasonal food. Main Cast
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What To Eat Now is a Cookery programme.
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My batch smells of sick - what have I done wrong?
Apple and pear chutney (a version of, based on VW's recipe from "what to eat now")
Ingredients
2 medium onions, diced
2 large bramley apples, diced
2 pears, diced
Handful of sultanas
50g dark muscovado sugar
1cm2 ginger
1 tsp mustard seeds
1 clove
200 mls white wine vinegar
200 mls distilled malt vinegar (pickling vinegar).
Method
Cooked the onions in oil, then add the mustard seeds,cooked for 5 mins and add the diced pears and apple, ginger , and cloves. Stir for a minute. Add the sugar and sultanas. Add the white wine vinegar and distilled malt vinegar, and simmer for 45 minutes. Bottle in sterilised jars.
@MSmith
Wow, sounds great! I might just have to try it myself.
Re Chutney -
I cooked it the other day by watching the episode back and taking notes - I used 5 medium size cooking apples and 5 cheap conference pears, knob of ginger, 2 onions, mug of raisins, mug of brown sugar, knob of chopped ginger, Tbsp mustard seeds, 12 cloves /12 peppercorns and equal amounts of malt / wine vinegar which covered the onions before I mixed the fruit in. You could always adjust the vinegar / sugar amount once it starts sweating down to get the right tartness. Tasted great, made about 12 small jars .
I would also like the Apple & Pear chutney recipe but can't find it anywhere. How can I find it?
I've looked everywhere for it but cannot also find it. I did look on the BBC Food website and found a recipe, which includes apricots and doesn't have the malt vinegar though. I guess the apricots can be omitted and the litre of vninegar can be split into 500ml white and 500ml malt. Hope this helps!!
http://www.bbc.co.uk/food/recipes/database/applepearandapricotc_13703.shtml
i am quite amazed that somebody as yourself should try and copy hughes approach to different styles of cooking. the clothes you wear, your scruffy hair, and a bbc2 spot. be unique and do every1 a favour and be yourself. not hugh.
I am also very keen to get hold of the apple and pear chutney recipe. I have tried iplayer but not all the quantities are given - HELP! How do we contact him to find out???
For the Autumn apple and pear chutney recipe, watch Episode 4 again on the BBC iPlayer (recipe starts around 9mins into the programme)
http://www.bbc.co.uk/programmes/b00dynw1
why was the apple and pear chutney recipe not included in the cook book.
I don't think the apple & pear chutney receipe is even in his book either. I had a flick through in Waterstones today but to no avail???
Anyone have it from anywhere else?
i to would like the recipe for vals apple and pear chutney if anyone can help
i would also like the recipe for apple and pear chutney. can somebody PLEASE send it?????????
i also would like the recipe for the apple and pear chutney,, its not on the bbc food site, help please
Hi watched the programme last week. would like to make the Apple and Pear Chetney but cannot seem to find the recipe, can you e-mail it to me?
Does anyone have Valentine Warners recipe for Apple and pear chutney - I want to make it for Chrimbo pressies...?!
Cheers!
for all recipes go to www.bbc.co.uk/food/recipes
use quick recipe search. by chef Valentine Warner. Mushroom recipe tick vegetarian box then search.
I recently watched on T.V. Valentine Warner's cooking program. I am interested to find the recipe for "Roast Shoulder of Lamb with bitter herbs and honey" as shown on BBC1 at 8.30pm on 15 September listed under WHAT TO EAT NOW.
Could you please either send me the exact Recipe or a link where I can find it.
Thank you. 25.9.08.
Here ya go...
Ingredients
For the pasta
300g/10½oz Italian '00' plain flour, plus extra for dusting
200g/7oz semolina flour, plus extra for dusting
flaked sea salt
4 medium free-range eggs
2-4 medium free-range egg yolks
For the filling
5 tbsp olive oil, plus extra for drizzling
1kg/2lb 4oz mixed wild mushrooms, brushed and cleaned, larger varieties roughly chopped
1 tsp salt
3 garlic cloves, very finely chopped
3 sprigs fresh thyme, leaves only, finely chopped
1kg/2lb 4oz spinach
freshly grated nutmeg
50g/2oz parmesan, freshly grated, plus extra for topping
300g-350g/10½oz-12oz sheep's curd or soft fresh goats' cheese
freshly ground black pepper
50ml/2fl oz single cream
Method
1. Place the plain flour and semolina flour and a good pinch of salt into a food processor and blend to combine.
2. With the motor running, crack in the whole eggs, then the yolks, one by one. As soon as the crumbs start to come together you have added enough egg yolks.
3. Transfer the dough to a lightly floured work surface and knead to a crudely assembled mound. Knead the dough for 2-3 minutes, using the ball of your thumbs and palm of your hands to work it.
4. Mould the dough into a block, then wrap it in cling film and place it in the fridge to chill for 1-2 hours.
5. For the filling, heat three tablespoons of the olive oil in a frying pan over a high heat and when very hot add the mushrooms and the salt. Fry the mushrooms, stirring regularly, until golden-brown all over. Make sure any liquids that are released evaporate with the heat.
6. Add the garlic and thyme and cook for one minute. Transfer the mushroom mixture to a bowl and set aside.
7. Wipe the mushroom pan clean and add the remaining two tablespoons of olive oil. Place over a high heat, then add the spinach. Fry, stirring well, until the spinach has wilted down.
8. Grate over a little nutmeg and add a pinch of salt and stir well. Transfer the spinach to a colander and, using the back of a spoon, press out any excess water.
9. To roll out the pasta, fix the pasta machine firmly to the edge of the table. Sprinkle a clean work surface with semolina flour. Cut a playing card-sized slab of the dough and feed it through the pasta machine on its thickest setting. Fold the pasta end to end and, winding the folded end first, feed it through the machine again.
10. Repeat this process changing the pasta machine setting down by one each time, feeding through twice each time, until you have fed the pasta through the machine's thinnest setting.
11. Lay the pasta sheet out and cut it into sheets approximately 12cm/5in long. Set them side by side (not on top of each other).
12. Cut and roll some more dough and repeat the process, until all of the pasta dough has been turned into lasagne sheets.
13. Preheat the oven to 200C/400F/Gas 6.
14. Bring a large pan of water to the boil. (The pan must be large to ensure the pieces of pasta are not crammed together in the water.)
15. Place the lasagne sheets into the boiling water and cook them for approximately 2-3 minutes, or until al dente. Drain the pasta, then refresh under running cold water. Drain again.
16. Place the lasagne sheets into a large bowl and drizzle with olive oil. Gently turn the lasagne to coat in the oil.
17. Grease a deep baking dish with some olive oil. Sprinkle over a layer of freshly grated parmesan (reserving some for later).
18. Place a few sheets of the pasta over the bottom, all slightly overlapping.
19. Spread some of the mushroom mixture over the lasagne, then sprinkle over some of the sheep's curd or goats' cheese, broken into lumps.
20. Add a layer of the cooked spinach, then drizzle over a little olive oil and grind over some black pepper. Repeat these layers until all of the lasagne sheets and fillings are used up - which should be three thick sections of these layers. (NB: The last layer should be pasta.)
21. Press down the top with a spatula to compress the layers slightly.
22. Pour the cream over the top of the lasagne and drizzle with a little olive oil.
23. Sprinkle with the remaining parmesan, then bake in the oven for around 30-40 minutes, or until cooked through and the top is golden-brown and bubbling.
Fantastic programme, especially turning the signal crayfish pest into a delicious meal, can't wait to try it.
After a little searching found this for the mushroom lasagne - http://www.bbc.co.uk/food/recipes/database/wildmushroomlasagne_89778.shtml
I would love the recipes for the pork chops and mushroom lasagne, where can I find these.
Thanks
Please can I also have the wild mushroom lasagne recipe. Would like to make it for visitors in the next few days.
Thanks
...like everyone else!....where can we get the recipes from - theyre great.....
Please can you send me the recipe for the wild mushroom lasagne. thank you
Ps enjoyed the programme!
Please could you send me the wild mushroom lasagne recipe Thanks
Please can you send me the recipe for the wild mushroom lasagne. Many thanks.
Hi, I would also really like to have the wild mushroom lasagne recipe.
Please please does any one have the wild mushroom lasagne recipie???
Would you please send me the recipe for the Wild Mushroom Lasagne. Many thanks
Same as everybody else I've searched for the wild mushroom lasagne on the web but no joy - please could you send it to me as well.
thanks
please can you let me have wild mushroom lasagne, cooking it tonight and just need a reminder... thankyou
just like everyone else here, really enjoyed the program!!
can you let me know where to get recipes from, please!!?
Please could you send the wild mushroom lasagne recipe.
Would you please send me the recipe for wild mushroom lasagne?
Great programme. Are the recipes available online?
Can anyone send me the valentine warner recipe for wild mushroom lasagne please.
I want to make it for my veggie friends tomorrow (Friday).
Thanks
Could you please send me the recipe for the wild mushroom lasagna if possible.
Many thanks
also looking for the mushroom, spinach and goats cheese lasagne recipe....maybe the lamb one too...
sound delish...love the program.
fantastic programme and loved style of cooking, rustic and simple to follow. didnt have time to copy the Mullet receipt which would LOVE to try!
It was a great enthusiastic programme combining nature and cooking similar to River Cottage. I would love to make the mushroon, spinach and goats cheese lasagne and would appreciate the recipe.
Really liked look of lamb and herb reciepe 15th sep . could you please email it to me.Can't seem to find it on the web.
Many thanks
Really enjoyed the first programme. Please could you send the recipe for the wild mushroom lasagne and others.
I would like Valentine's recipe's from his first programme. Can you help?