Your Sunday family lunch just got a whole lot more interesting. Create these delicious new takes on classic roasts and sides to spice up your family meal.
Salad of Puy Lentils, Smoked Anchovies and Egg
For the salad
425g puy lentils
1T olive oil
1 small onion, finely chopped
3T parsley, chopped
6 medium eggs
75g small salad leaves (purple or purple-veined ones look great)
10g micro leaves, such as purple amaranth or cress
18 to 24 smoked anchovies
For the dressing
smidgen of Dijon mustard
1 small clove garlic, crushed
1T sherry vinegar
8T extra-virgin olive oil
1. Put the lentils into a saucepan, cover with water and bring to the boil. Turn down the heat and simmer until tender but not collapsing (check after 15 minutes).
2. Make the dressing by whisking everything together. Then heat the olive oil in a frying pan and sauté the onion until soft and pale gold. Drain the lentils in a sieve, immediately run hot water over them, shake well, then put into a dish. Add the parsley, sautéed onion and most of the dressing. When cool, cover and keep in the fridge, but bring to room temperature before serving.
3. Boil the eggs for 6 minutes until set but still slightly soft in the middle. Run cold water over them. You can do this beforehand, but it’s best not to put them in the fridge – cold hard-boiled eggs aren’t appetising.
4. Shell the eggs and halve them lengthways. Then divide the lentils between six plates and add the leaves, eggs and anchovies to each. Drizzle with the remaining dressing.
To drink To complement the smoky anchovies and the nutty, earthy lentils, a white wine with a strong mineral character and well-judged acidity is best. Try Durbanville Hills Biesjes Craal Sauvignon Blanc 2015.
Orange-and-Oregano Roast Chicken with Olive- and-Feta Relish
12 chicken thighs, skin on and bone in
4 sprigs fresh oregano
8 cloves garlic, crushed
juice of 2 oranges and finely grated zest of 1 orange
8T extra-virgin olive oil
2 small to medium oranges, preferably thin skinned
2t granulated sugar
For the relish
200g green and black olives
finely grated zest of 1 orange
1T white balsamic vinegar
5T extra-virgin olive oil
1T orange juice
2 cloves garlic, sliced wafer thin
2 red chillies, halved, deseeded and very finely sliced leaves from 2 sprigs oregano, roughly chopped
200g barrel-aged feta, broken into pieces
To serve Watercress salad and baby potatoes roasted in olive oil
1. Trim the chicken thighs of scraggy bits of skin. Pierce the underside of the thighs with a small sharp knife. Make the marinade in a dish that can hold all of the chicken. Pull the leaves from 4 sprigs of oregano, roughly chop, add to the dish along with the garlic, orange juice, half the zest, 6½T of the olive oil and freshly ground black pepper. Add the chicken pieces to the dish and turn them so they are well coated. Cover with cling film and put in the fridge. A few hours is good, or leave overnight.
2. Make the relish so there’s time for the flavours to meld. Remove the olive flesh from the stones and chop them roughly to give a mix of bigger and smaller pieces. Put these in a bowl with the orange zest and everything else except the feta. Mix well. Carefully add the feta – you don’t want to break it up too much. Cover the relish and leave it while you cook the chicken.
3. Heat the oven to 190°C/ fan oven 170°C. Take the chicken out of the marinade, shaking off the excess liquid. Heat the remaining 1½T of oil in a large frying pan and brown the chicken in batches, on both sides. Transfer the chicken to a roasting tin and arrange in a single layer. Scatter with flaked sea salt and roast for 20 min.
4. Cut the whole oranges into thin slices, discarding the small end slices. Take the chicken out of the oven and lay some orange slices under it and the rest on top. Spoon the cooking juices over the oranges to coat them, then sprinkle a little sugar over each slice (it helps them to colour nicely). Return to the oven and cook for another 20 minutes. Check the chicken and oranges are cooked through. Transfer to a warm serving dish, spooning the juices over the top, and serve with relish in a bowl on the side.
To drink A top-notch white wine with refreshing nectarine notes, like Ken Forrester Sauvignon Blanc Reserve 2015, works well here with the olives and chilli.
Fennel-and-Chilli Roast Pork with Pumpkin Puree
2kg loin of pork, off the bone
6 garlic cloves, sliced 3t fennel seeds
1t dried chilli flakes
4T olive oil
For the puree
1.2kg pumpkin squash olive oil for brushing Generous grating of nutmeg
100g mascarpone Parmesan or pecorino (optional)
pilaf of brown and wild rice, or olive oil-roasted potatoes, and watercress salad or Savoy cabbage
1. Lay the pork on a board, flesh-side up. With a sharp knife, make incisions all over and push the garlic into the meat. Crush the fennel and chilli in a mortar and pestle, add the olive oil, season with salt and freshly ground black pepper, and rub this all over the meat, pushing down inside the slits. Put in a dish, cover with cling film and place in the fridge overnight. Bring to room temperature before you cook it.
2. Heat the oven to 220°C/ fan oven 200°C. Roll the loin and tie it up at intervals with kitchen string – not too tightly; it should hold its shape. Put into a roasting tin and cook for 25 minutes, reduce the oven temperature to 180°C/ fan oven 160°C and cook for 80 minutes, basting every so often.
3. For the puree, cut the pumpkin into medium-size wedges and remove the seeds. Put the wedges into a roasting tin and brush each piece with olive oil. Season. Bake in the oven for about 40 minutes, or until completely tender.
4. Check the pork by piercing the underside – the pieces should run clear with no trace of pink. Cover with foil, insulate (try tea towels) and allow to rest for 15 minutes.
5. Remove the skin from the pumpkin wedges, then puree the flesh with plenty of seasoning, the nutmeg and the mascarpone. Gently heat through in a saucepan on the hob, then scrape into a warm serving dish and top, if you wish, with shavings of cheese.
To drink With the sweetness of the meat and the pumpkin, try a good Chardonnay, Viognier, oaked Chenin Blanc or a fruity Shiraz, such as Groot Constantia Shiraz 2013.
Marmalade-Baked Fruit with Orange Cream
2 slightly under-ripe pears
juice of 2 lemons
6 under-ripe plums, halved and stoned
finely grated zest of 1 orange
11/2t golden syrup
2T sherry (any kind)
For the orange cream
200ml whipping cream
finely grated zest of 1/2 orange
1T soft, brown sugar
Cointreau, to taste
1. Heat the oven to 190°C/ fan oven 170°C. Choose an oven-proof dish that will take all the fruit in one layer (or a roasting tin and transfer the fruit to a serving dish later). Halve the pears lengthways, core and halve again. Immediately put them in the dish or tin, and pour the lemon juice over the pears. Halve and core the apples, then cut each halve into 4 wedges. Add the pears and juice, followed by the plums and zest. Mix the fruit around with your hands to ensure it gets coated.
2. Stir together the marmalade, syrup and sherry, using the back of a spoon to break the marmalade down. Spoon this all over the fruit and bake for 40 minutes, or until the fruit is tender and slightly caramelised. It’s a good idea to spoon the juices over the fruit halfway through cooking.
3. For the orange cream, whip the cream until it is beginning to thicken, then add the zest and sugar. Whip again until it is holding its shape well, then gradually add the Cointreau. Serve the fruit warm or at room temperature with the orange cream in a bowl on the side.
To drink A sweet white wine with zesty acidity to balance that of the fruit and marmalade, like Fairview La Beryl Blanc 2012, works best with this dish.
Recipes Diana Henry; Photography William Lingwood; Food preparation and styling Jack Sargeson; Wine recommendations Estee Kershoff; Table styling Alexander Breeze