Tag Archive: Jane Devonshire

  1. Asian-Style Mushroom and Vegetable Broth by Jane Devonshire

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    Jane says: I love spicy Asian-style soups and this broth base is a real favourite. You can make it a few
    days in advance and keep it in the fridge or freeze it in portions so that you can put
    something together quickly when you are really pushed for time. Don’t be put off by the
    long list of ingredients; it’s very simple to make and you can serve it with whatever veg you
    wish. I’ve included some of my favourites to give you a pointer.

    Recipe courtesy of Jane Devonshire, MasterChef Champion 2016

    Serves 2 as a main or 4 for lunch

    Ingredients

    For the Broth:

    40g dried mixed mushrooms

    1 litre boiling water

    splash of sunflower oil

    1 onion, diced

    1 red chilli, finely sliced

    1 stalk of lemongrass, well bruised

    ½ tablespoon grated fresh ginger

    3 garlic cloves, chopped

    1 sheet nori (optional)

    60ml gluten-free soy sauce

    2 tablespoons rice wine vinegar

    To make the soup:

    200g mixed or button mushrooms, chopped

    110g asparagus, chopped

    1 bok choi, green leaves chopped off, base chopped into 4 or 8 depending on size

    1 red pepper, finely sliced

    75g beansprouts

    To serve:

    75g cooked rice per person

    2–3 spring onions, finely sliced, green parts included

    5g coriander, chopped

    5g basil, chopped

    a little red chilli, finely chopped

    10g (approx.) unsalted peanuts,

    roughly chopped (optional)

    Cooking Method

    1. Place the dried mushrooms in a bowl with the boiling water and leave for at least 20 minutes until stewed, or overnight.

    2. Heat the oil in a large saucepan and gently fry off the onion and chilli until cooked through and softened, about 3 minutes.

    3. Add in the lemongrass, ginger and garlic and cook for a further 1 minute.

    4.  Put the soaked dried mushrooms and stock into the pan with the nori (if using; this adds a fishy flavour to the broth in much the same way fish sauce would, so leave out if you prefer), soy sauce and rice wine vinegar. Bring to the boil and simmer for 5 minutes.
    5. Remove from the heat, strain and reserve the stock, discarding the vegetables. Use immediately; or cool and keep in the fridge for 48 hours in a covered dish or freeze.
    6. To make the soup, bring the stock to the boil and add all the ingredients except the beansprouts.
    7. Leave to boil for up to 1 minute, turn off the heat and add in the beansprouts. Stir through and serve immediately.
    8. To serve, divide the rice among your serving bowls, spoon over the broth with the vegetables, and sprinkle on the spring onions, herbs, chilli and peanuts, if using.

    Jane’s Top Tips:

    I always cook the onions, then add in the garlic for just a minute or two before adding more ingredients. Onions take longer to cook than garlic and burnt garlic is very bitter and can really spoil your dish before you start.

    Rice noodles work really well in this dish as well; just cook according to the packet instructions and add them to the broth instead of the rice.

     

  2. My Mum’s Chicken Soup by Jane Devonshire

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    It is such a privilege for us to be able to share this heirloom of a recipe from Jane Devonshire. Here is what Jane’s story behind this comforting family recipe…

    A while ago I posted a photo of my chicken soup and since then have been asked numerous times to publish the recipe. This is one of my real family favourites that I often cook when my kids are a bit run down, sick or feeling in need of a bit of a pick me up.

    So, here it is… It’s very simple. I’ve reproduced it exactly as my Mum taught me and exactly as I remember my Nanny making it – stock cubes and all. I really hope it brings a little goodness and comfort to you too; it’s such a family staple.

    Please note I have given you quantities but it really is not an exact recipe. It’s definitely a case of throwing things in a cooking pot.

    ​The recipe below will feed a family of 6 very economically for an evening meal. I usually serve it with dumplings or mashed potato. If you are having it as just a bowl of soup at lunchtime it will go a lot further.

    Kids in the Kitchen

    Stock Cubes – Little fingers like to peel and re-peel so give them the challenge of getting the wrapping off the stock cubes.

    Pearl Barley – Let the kids add the barley into the soup. It’s very tactile and nice to run your fingers through. Tip – you may need a few more kid sized handfuls though! Another option for the younger kids get them their own pot or bowl and if you have some extra barley or rice let them play with the barley for longer. Giving them a spoon, measuring cup etc to encourage them to continue mixing/playing.

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 6

    Cooking Time: 1.5-2 hours

    Difficulty: Easy

    Equipment

    Ingredients

    • 1 medium sized chicken, 1.75Kg approx
    • 2 onions
    • 1 medium sized swede, 525g approx
    • 525 g of carrots
    • 2 onions
    • 2 leeks
    • 2 packs of liquid chicken stock to cover chicken and veg – If not quite enough I add some water
    • 3-4 Knorr chicken stock cubes
    • 1 – 2 tbsp mixed dried herbs
    • Pearl barley optional  2 – 3 handfuls about 75 g

    Cooking Method

    1. You have 2 options you can ask your butcher if he can joint the chicken into x 8 portions and de-skin. Or, if I am honest I remove all the string etc holding chicken in place and I I cook the chicken whole in the stock etc. After an hour of cooking I carefully remove it from the stock using two carving forks and place into a large bowl or plate. Then using a spoon and a knife I gently remove the skin and break the chicken up into pieces, I discard the skin and return all the rest of the chicken including the bones to the pot for another hour. Please be careful if you do this as it will be boiling hot. You can skip this and leave the skin on if you don’t object to having it in the soup although I find it quite unpleasant.                             
    2. Chop the onion and the leek and add to the pot with the chicken.                     
    3. Add the chicken stock and Knorr stock cubes and mixed dried herbs plus (optional) pearl barley if using. Use extra water to make sure chicken covered.                                          
    4. Put onto simmer on low heat on hob.                                      
    5. Chop swede and carrot and add to the pot as soon as they are ready.               
    6. After an hour remove the chicken from the stock pot, de-skin and joint it – see instructions above.                                                           
    7. Season if necessary at this stage; please remember stock cubes are very salty. I always add some pepper at this stage.                                                
    8. Cook for approx another 1 hour until the chicken is falling off the bone. I serve it with the bones in as we have always eaten it like that but please feel free to remove them if you prefer.  

  3. One Pot Chicken with Tomato, Bacon and Mushrooms by Jane Devonshire

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    We all love a one pot meal and this one by Jane Devonshire is fabulously gluten free. This recipe is a midweek favourite in her household as it’s very easy, tasty, great for freezing and economical too!

    Kids in the Kitchen

    Mushrooms – Chopping the mushrooms can easily be done even by those as young as 2 years old with a butter knife. Even if they don’t eat them they will have the chance to handle them and contribute to the recipe which may make them more likely to try them.

    Rice – Another one for the younger kids, get them to help measure or scoop the rice into a cup then dump it into a pot. Pour some water in to cover and let them use their hands to wash the rice. The water will turn cloudy the first couple of times you wash the rice but then will eventually become clear, then you’re ready to cook it!

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4

    Difficulty: Easy

    Equipment

    Ingredients

    • Approx 1kg medium sized chicken thighs de-skinned. The bone in this allows for about x 2 chicken thighs per portion. (If you prefer to use the skinned and boned ones you can buy them in a supermarket. When I can, I prefer to cook chicken on the bone. I buy x 2 standard packs so quantity of chicken thighs can differ)
    • 2 medium sized onions chopped
    • 250g mushrooms (I like to use the big flat field mushrooms but chestnut or button mushrooms work really well too), chopped
    • 200g smoked bacon chopped or Pancetta (You can use ready packaged lardons)
    • 1 pack flat leaf parsley chopped
    • 3 cloves of garlic finely chopped or grated
    • 3 x tins chopped tomatoes
    • Salt and pepper
    • 1 tbsp olive oil
    • Rice to serve

    Cooking Method

    1. Put the onions, mushrooms, chopped bacon, garlic in the casserole dish on the hob with the olive oil, simmer with the lid on until the onions are translucent and juices running out of the ingredients 5 -10 minutes.                                                                            

    2. De-skin the chicken thighs and trim off any fatty bits.                    

    3. Add the chopped tomatoes to the onion and bacon mixture with 2/3 of the chopped parsley.                                                     

    4. Put the chicken thighs into the mixture flattened out and using a   wooden spoon push them so they are completely covered by the sauce.                                                                        

    5. Add salt and pepper to taste. I like to be generous with the pepper but careful with the salt as the bacon is salty.                                    

    6. Put the lid on the casserole dish and place in the oven gas mark 4 between 2 and 2.5 hours depending on the size of the chicken thighs until the meat is tender and falling off the bone, this does depend on the size of the chicken thighs.                                                                 

    7. Cook the rice and serve the chicken on the rice with plenty of sauce over the top. Sprinkle over the remaining parsley.

  4. Cheesy Fish Pie by Jane Devonshire

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    This Cheesy Fish Pie Recipe by Jane Devonshire is definitely a hassle free recipe, not to mention it’s gluten free so coeliac friendly too!

    There are many ways to adapt this recipe, from the fish to the potatoes. It uses a variety of different fish and seafood, but don’t be limited to what is mentioned below, use what you have to hand. Why not try sweet potato or cauliflower mash instead of regular potatoes? The possibilities are many!

    We hope you enjoy!

    Kids in the Kitchen

    Peel – There are a lot of potatoes that need peeling for the mash in this recipe. Kids often love to do seemingly adult tasks thinking they are fun but if your kids need help making this ‘work’ fun try having a competition to make the longest potato skin ribbon and the winner gets a ______________(you fill in the blank). 

    Cornflour – Cornflour and water mixing is an age old experiment loved by young and old! It is very tactile and a great sensory play option. Either let your kiddos have their own tray of the cornflour and add small amounts of the water gradually, or let them help mix it in a mug below to help thicken the milk. 

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy

    Equipment

    Ingredients

    • 500 g Filleted Cod, Skinned (Haddock or other white fish is fine)
    • 500 g Smoked Cod Fillet, Skinned (Again Haddock would be fine)
    • 200 g pack of Atlantic cold water prawns (use the large farmed ones if you want I just like the little cold water ones better)
    • 900 ml milk, semi skimmed is fine
    • 150 g strong cheddar grated
    • 150 g Parmesan grated
    • 1.5Kg King Edward potatoes peeled
    • 6 tbsp cornflour
    • Cold Water
    • 2 Bay Leaves
    • Salt and Pepper
    • Large knob of butter

    Cooking Method

    1. Peel the potatoes, chop and place into water, bring to the boil and simmer until tender for mashing.

    2. Whilst potatoes are cooking, put milk into a large pan and place onto stove top to simmer add the bay leaves.

    3. Put the cod loin and smoked cod into the milk make sure its covered. If not possible do in two batches. Simmer the fish until it just starts to cook and still a little translucent.

    4. Remove fish using a slotted spoon and place into your baking dish (do not discard the milk keep it in the pan). Gently flake it across the dish mixing the smoked and plain fish fillet evenly. Keep in chunks as we want to keep texture.

    5. Put the cornflour into a mug and mix with enough water or cold milk to form a smooth paste a bit thicker than double cream.

    6. Bring the fishy milk to the boil carefully stirring its quite easy to catch and burn it. Add the cornflour and stir until milk is bubbling and a thicker consistency. It should coat the back of the spoon. Quickly add in the cheeses and stir to combine.

    7. If there are a few bits of cheese not dissolved don’t worry they will do so in the oven but you should now have a lovely thick cheese sauce.

    8. Add salt and pepper to taste be careful with the salt the smoked fish is very salty. Remove the bay leaves.

    9. Gently pour the cheese sauce over the fish and evenly distribute the prawns over the top.

    10. Mash the potatoes with a large knob of butter and a spoon at a time evenly distribute over the top of the pie. Use a fork to fluff up and place in an oven gas mark 6. 180 for 30 minutes until the top is golden brown.

     

    To Serve:

    1. Jane loves to serve this with purple sprouting broccoli, steamed spinach or another dark green but choose the veg you love. This recipe is gluten free, as she uses cornflour to thicken the cheese sauce but please feel free to make your cheese sauce the traditional way using a roux. 

  5. Spatchcock Chicken by Jane Devonshire

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    We are delighted to share this recipe with you from our goodfriend Jane Devonshire. It’s quick and easy to prepare. With just a few store cupboard ingredients, you’ll have a meal fit for a king in no time at all. Easily scaled up or down depending on servings required.

    Kids in the Kitchen

    Lemons – Juicing lemons can be lots of fun. First before cutting the lemons in half, roll them on the side with your hands to get the juices going. Cut and use a juicer of choice or squeeze the juice into a bowl. Scooping out seeds with a spoon before using.

    Marinade – Measuring and count out the ingredients of the marinade and also crush the garlic together. When all ingredients are ready, mix well.

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy

    Prep Time: 10 mins plus 1-2 hours for marinating

    Cooking Time: 1 hour

    Equipment

    Ingredients

    • 1 1.8kg (4lb) chicken – ask your butcher if he can spatchcock it for you or follow this video 
    • Olive oil, to drizzle
    • Lemon juice, to drizzle

    For the marinade:

    • 1 tbsp smoked paprika
    • 2 tbsp lemon juice
    • 3 tbsp olive oil
    • 2 garlic cloves, crushed
    • 1 tsp salt
    • 50 g butter

    Cooking Method

    1. Combine all of the ingredients for the marinade thoroughly in a bowl.
    2. Put the chicken on a baking tray, breast-side down, and smear on the marinade with a spoon. You probably need about 2-3 dessertspoons to cover it fully.
    3. Turn the chicken over and use a sharp knife to cut into the breast diagonally. Make two cuts to each breast about two-thirds of the way through. Do the same on the thighs of the chicken, making 1 cut on each one so that the chicken cooks evenly.
    4. Cover the chicken with the rest of the marinade, pushing it into the cuts of the chicken. You can do this with your hands but wear rubber gloves or your hands will be stained bright red!
    5. Leave the chicken to marinate for 1-2 hours.
    6. Preheat the oven to 200ºC (180ºC fan) gas 6. Dab knobs of butter on the chicken and cook for 1hr or until the juices run clear. You can barbecue the chicken or, if you are unsure of cooking times for a whole chicken, cook in oven for 45min, then remove and finish off on the barbecue.
    7. Once cooked, drizzle a little olive oil and lemon juice on to the chicken and leave it to rest for 10-15min before carving or jointing. Serve with salad or Jersey Royal potatoes covered in butter and mint, which I love.

    To Serve:

    Serve with salad or Jersey Royal potatoes covered in butter and mint.

     

  6. Cheats Mexican Chilli by Jane Devonshire

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    What Jane says about this recipe… You can’t beat a great chilli and this is my relatively quick mid-week version, using tins of kidney beans in chilli sauce to make it easy and speedier.

    This recipe is also gluten free, we hope you enjoy!

    Kids in the Kitchen

    Chopping – Do you have any chives in your garden? Go on a hunt to find them and cut some to serve on this chilli. Chives should be fairly easy for little ones to cut same with the mushrooms in this recipe.

    Rice – Here is one for the younger kids, get them to help measure or scoop the rice into a cup then dump it into a pot. Pour some water in to cover and let them use their hands to wash the rice. The water will turn cloudy the first couple of times you wash the rice but then will eventually become clear, then you’re ready to cook it!

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy

    Equipment

    Ingredients

    • Vegetable oil
    • 2 onions, roughly chopped
    • 3 cloves of garlic, finely chopped
    • 4 white or 2 Portobello mushrooms
    • 1-2 fresh red chillies (omit if serving for kids)
    • 1kg (2lb 4oz) beef mince
    • 540g bottle of passata
    • 4 x 395g tins of kidney beans in chilli sauce (use two kidney beans in chilli sauce and 2 regular cans of kidney beans if cooking for kids)
    • 2 red peppers, seeds removed, chopped
    • Salt and pepper

    To Serve

    • A few sprigs of coriander
    • 240g (8½oz) cooked white or brown rice
    • 75g (2¾oz) Cheddar cheese, grated
    • 125ml (4fl oz) sour cream
    • A small bunch of chives, finely chopped

    Cooking Method

    1. Heat some oil in a large pan and sauté the onions, garlic, mushrooms and chillies – just use 1 and remove the seeds if you don’t like it too hot. Cook down for 10 -15 minutes until the onions are translucent.
    2. Stir in the mince and cook for a few minutes to brown, then stir in the passata, kidney beans in chilli sauce, red peppers and salt and pepper. Simmer for about 2 hours or until the mince is tender and cooked through. 
    3. Garnish with coriander and serve in bowls with rice, some grated Cheddar and the sour cream with the chives mixed in.

  7. Simple One-Pan Roast Chicken by Jane Devonshire

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    Another simple yet delicious coeliac friendly one-pan recipe from Jane Devonshire. This recipe is very adaptable so use the food you have available and feel free to change the ingredients up as you please!

    Kids in the Kitchen

    Washing the Potatoes – this isn’t a step below, but you could let your kids wash the potatoes either in the sink or a washing up bowl. Let them use the veg brush though if you don’t have one you can use a clean small kitchen cloth. Things to talk about, do the potatoes sink or float? What other items/food/ingredients could you test to see if they sink or float? 

    Collecting Herbs – If you have herbs in the garden take the time to go outside with your kids to find the thyme and cut a bunch to bring in.

    Recipe Courtesy Jane Devonshire MasterChef Champion 2016

    Serves: 4-6

    Difficulty: Easy

    Equipment

    Ingredients

    • 1 medium-sized chicken, about 1.8kg (4lb)
    • 1 bulb of garlic, halved horizontally
    • A large bunch of fresh thyme
    • 1 lemon, halved
    • Olive oil
    • Butter
    • Salt and pepper
    • 750g (1lb 10oz) new potatoes
    • 2 red onions, peeled and cut into chunks
    • 2 red peppers, cut in 2.5cm (1in) squares
    • 1 yellow pepper, cut in 2.5cm
    • (1in) squares
    • For the sauce
    • 2 heaped tbsp crème fraîche
    • Salt and pepper
    • Juice of 1-2 lemons

    Cooking Method

    1. Preheat the oven to 200°C/fan 180°C/gas 6. Remove the string from the chicken and put half of the garlic into the cavity with half of the thyme and lemon. 
    2. Put the chicken in a roasting pan, cover it with some olive oil and dot with butter. Season with salt and pepper and scatter the remaining thyme over. Roast in the oven for 45 minutes.
    3. Meanwhile put the potatoes in a pan of salted water over a high heat and boil until tender. Drain and set aside.
    4. Take the chicken out of the oven, remove it from the pan and set aside on a plate. Put the potatoes, red onion and the remaining lemon and garlic in the roasting pan and toss them in the juices, adding a little olive oil if they seem dry. 
    5. Put the chicken on top and return to the oven for 15 minutes, then take it out again and add the peppers. Return to the oven for 30 minutes. When the thighs of the chicken pull away from the body easily and the juices run clear, remove it from the oven, transfer it to a plate and leave to rest for 15 minutes.
    6. Turn up the oven to 220°C/fan 200°C/gas 7 and put the vegetables back inside for 10 minutes until soft. Remove from the oven, lift the vegetables out of the pan and set aside with the chicken. 
    7. To make the sauce, use a spoon to remove the excess fat from the juices in the pan, then place the pan on the hob. Heat gently and add the crème fraîche, salt and pepper and lemon juice to taste, then bring to the boil. Remove from the heat and pour into a small bowl.
    8. Return the vegetables to the pan and place the chicken on top, then serve with the sauce alongside.

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