waitrose food magazine

This rustic, free-form tart is packed with sweet, buttery leeks and melted taleggio cheese. Enjoy with a bitter-leaf salad for relaxed weekend entertaining.

Leek, taleggio & pine nut galette

400 g pack trimmed leeks

g unsalted butter

baby spinach

g pack thyme, leaves picked

mascarpone

tbsp wholegrain mustard

taleggio,

egg, beaten

g pine nut kernels

Step 1

For the pastry, put the flour, salt and butter in a food processor and whizz to fine crumbs (or rub between your fingertips in a bowl if you don’t have a food processor). Beat the egg yolk with 1 tbsp cold water, then gradually add to the flour mixture and whizz (or mix in with a cutlery knife) until the mixture starts to clump together – you may not need all the egg mixture. Bring together into a ball, then flatten into a disc, wrap and chill for at least 30 minutes.

Step 2

Meanwhile, slice ½ of the leeks into 1.5cm-thick rounds. Halve the remaining leek(s) lengthways, then slice into halfmoons. Melt ½ of the butter in a large frying pan, then arrange the leek rounds in a single layer. Cook for 2-3 minutes on each side over a low heat, carefully turning with tongs halfway, until softened and lightly golden. Set aside on a plate.

Step 3

Add the remaining butter to the pan, then gently sauté the half-moon leek slices for 3-5 minutes until softened. Add the baby spinach, cover with a lid (or a baking tray) until wilted, then uncover and bubble off any excess water. Season, stir in the thyme, then tip the veg mixture into a bowl to cool. Once cooled, stir in the mascarpone and mustard until combined. Fold through the cubes of taleggio, then season if needed and set aside.

Step 4

Preheat the oven to 200°C, gas mark 6. Line a large baking tray with a sheet of baking parchment. Lightly flour the work surface, then roll out the pastry to a rough 30cm-diameter circle before carefully transferring it to the lined tray with the help of a rolling pin. Dollop the mascarpone mixture into the centre and spread it out towards the edges, leaving a 6cm border. Arrange the leek rounds snugly on top of the cheese mixture.

Step 5

Fold the pastry edges over the filling, overlapping and pinching the pastry as you fold. Brush the pastry border with the beaten egg, then bake for 20 minutes. Remove the galette from the oven, scatter with the pine nuts and bake for a final 20-25 minutes or until the pastry is deep golden. Remove from the oven and leave to cool before slicing and serving warm (or at room temperature).

Your new go-to chicken dish: gently spiced, with black beans and a zingy avocado salad on the side.

Smoky chicken & black bean stew

chicken thigh fillets

tbsp Cooks’ Ingredients Fajita Seasoning

vegetable oil

g pack coriander

240 g Merchant Gourmet Smoky Black Turtle Beans

jalapeño chilli

avocado

limes,

Preheat the oven to 200ºC, gas mark 6. Line a baking tray with baking parchment. Put the chicken thighs in a mixing bowl with the fajita seasoning, oil and a pinch of salt. Massage well, then arrange on the lined tray and bake for 20 minutes until cooked through, the juices run clear and no pink meat remains.

Meanwhile, pick the coriander leaves from the stalks and set aside. Finely chop the stalks and put in a saucepan with the beans and 4 tbsp water, then season. Set the pan over a medium heat and cook for 10 minutes until saucy. Finely slice the jalapeño and cube the avocado, then put in a small mixing bowl. Add the lime juice and season with salt.

Shred the cooked chicken with two forks and stir through the beans, along with any cooking juices and the lime zest. Pile onto plates, then toss the coriander leaves through the avocado and serve alongside, with the lime wedges. Scoop up with salted tortilla chips, if liked.

Roasting shallots in their skins renders them meltingly soft, sweet and tender. Here some are halved and pan-fried and others blended into a creamy sauce.

Steak with shallots

echalion shallots, unpeeled

tsp sherry vinegar

sunflower oil

sirloin

Marsala

tbsp full-fat crème fraîche

Chips and green salad to server (optional)

Preheat the grill to high. Arrange the whole shallots on the grill rack and grill for 15 minutes, then turn and cook for a further 10 minutes until the skins are charred and blackened; transfer to a chopping board.

When cool enough to handle, peel the skins from the shallots. Roughly
chop 2 shallots and put in a blender with the vinegar; whizz into a smooth sauce. Season, then set aside. Cut the remaining 2 shallots in half lengthways.

Heat a griddle or frying pan over a medium-high heat and add the oil. Season the steaks then, when the pan is smoking hot, add with the halved shallots, cut-side down; cook for 2 minutes. Turn the steaks and shallots over with tongs; cook for another 2 minutes, or until done to your liking, ensuring all surfaces are browned. Using tongs, turn the steaks onto their sides to crisp the fat on the base of the pan for 2 minutes, if liked. Transfer the steaks and shallots to a warm plate to rest.

Meanwhile, tip the Marsala into the pan and set over a low-medium heat. Stir in the blended shallot mixture, crème fraîche and tarragon, loosening all the steak juices from the bottom of the pan, then bubble for 1-2 minutes until you have a creamy sauce; season. Serve the steaks with the shallots on the side and the sauce drizzled over. Scatter over some tarragon leaves. Chips and a well-dressed green salad make excellent accompaniments.

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Leek, taleggio & pine nut galette

Smoky chicken & black bean stew

Steak with shallots

Top 3 waitrose food magazine recipes from across the web

The most viewed waitrose food magazine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leek, taleggio & pine nut galette

Smoky chicken & black bean stew

Steak with shallots

The most viewed waitrose food magazine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine