Eight fuss-free dinner party recipes from The Great British Bake Off star Martha Collison

Daily Mail​

13 hours ago

Pineapple pulled-pork tacos
The secret to my pulled pork is to slow-cook it in pineapple juice. The fruit's acidity helps to tenderise the meat as it cooks, making it even easier to pull, and also imparts a delicious sweet-and-sour flavour.
SERVES 6-8
1 tsp cayenne pepper
1 tsp ground cinnamon
2 tsp paprika
1 tbsp sea salt flakes
1 tbsp soft dark brown sugar
1.5kg pork shoulder
2 garlic cloves, finely chopped
1 tbsp chipotle paste
500ml pineapple juice
250ml water
For the charred pineapple salsa
1 fresh pineapple, peeled, cored and sliced into fingers
½ red onion, finely sliced
1 red chilli, sliced
small bunch of mint, leaves picked and finely chopped
2 tsp apple cider vinegar
To serve
small soft tacos
freshly chopped coriander
1 The day before you are planning to cook the pork, put the spices, salt and sugar in a small bowl and mix together to make a rub.
2 Remove any fat or skin from the outside of the pork and discard (or save the skin to make crackling!). Slice the joint into 3-4 equal-size chunks, slicing on the diagonal along the grain to keep the meat strands as long as possible. Put in a large bowl, sprinkle with the rub and use your hands to massage it into the meat. Once it is completely coated, cover and chill overnight to allow the flavours to soak in. If you are in a rush, you can skip the marinating and cook the meat straight after rubbing, but the flavours won't be so intense.
3 Preheat the oven to 180C/160C fan/gas 4. Transfer the pork to a large cast-iron casserole dish with a lid and sprinkle over any of the rub that didn't stick to the meat. Add the garlic and chipotle paste then pour over the pineapple juice and the water. The liquid should come roughly three-quarters of the way up the sides of the pork – add a little more water if it doesn't.
4 Cover with the lid and transfer to the oven. Cook for 2½-3 hours, checking every hour or so to monitor the liquid levels. Once the pork is ready, it should be tender and soft, with the liquid reduced to a thick and glossy sauce. You may need to remove the pork and simmer the sauce on the hob to reduce it down if it hasn't thickened enough during the cooking process.
5 Meanwhile, make the charred pineapple salsa. Heat a large frying pan over a medium-high heat. Add the pineapple fingers to the pan and cook for 3-4 minutes on each side, until a nice char develops. Remove and leave to cool to room temperature. Dice the charred pineapple and add to a bowl, along with the red onion, red chilli, mint and apple cider vinegar. Mix well.
6 When the pork is ready, use two forks to shred the meat and mix well with the sauce until it is well coated. At this point, you can serve or leave it to cool to room temperature and chill for up to 2 days. Serve the pineapple salsa alongside the pork, piled into soft tacos and sprinkled with coriander.
Cacio e pepe gnocchi
Cacio e pepe translates as 'cheese and pepper', a deceptively simple-sounding name for the amalgamation of two glorious ingredients. Use tangy sheep's milk pecorino and the freshest black pepper you can get your hands on. Gnocchi isn't traditional here (neither is lemon juice), but it is perfect for the sauce, and the high-starch content helps the notoriously unstable emulsion remain creamy and smooth.
SERVES 2
2 tsp freshly ground black pepper (see Tip), plus extra to serve
50g unsalted butter
1 tbsp lemon juice
60g pecorino cheese, finely grated, plus extra to serve
450g fresh gnocchi
sea salt
1 Bring a large saucepan of salted water to the boil. (Don't go overboard with the salt here, or the resulting dish will be too salty. The water should have a gentle salinity, but not taste like the sea.)
2 Add the black pepper to a deep frying pan over a low heat. Toast for 2-3 minutes until fragrant, then add the butter and let it melt completely. Stir in the lemon juice and shake the pan to emulsify, then add the grated pecorino, stir briefly, and turn off the heat. Allow the cheese to melt in the pan's residual heat.
3 Drop the gnocchi into the boiling water and cook according to the packet instructions (usually about 3 minutes). Once the gnocchi floats and is cooked through but not mushy, drain over a jug, saving the starchy water from the pan.
4 Add 5 tablespoons of the gnocchi water to the sauce and return the pan to a low heat. Shake and stir vigorously to emulsify; it should appear creamy and smooth.
5 Add the gnocchi to the sauce, tossing well until completely coated, adding an extra splash of the cooking water to loosen the sauce if needed. Heat gently until thickened slightly, then divide between 2 bowls and serve immediately with more freshly ground pepper and a sprinkling of extra pecorino.
Tip Grind the black pepper into a small bowl until you have enough to measure out 2 teaspoons.
Chorizo and cod paella traybake
Proper paella is a labour of love. My one-pan version is less needy: it is entirely oven baked. Make sure you use a stainless steel or enamelled roasting dish, rather than one made of glass or ceramic, as metal conducts the heat better and will cook the rice accurately. You'll also get a layer of socarrat – that crispy, caramelised bit on the bottom of the pan – which is arguably the most delicious part of this dish.
SERVES 4
125g cooking chorizo (approximately ½ chorizo ring), sliced
1 onion, diced
1 red pepper, sliced
1 tbsp olive oil
400g can chopped tomatoes
150ml dry white wine
350ml chicken or vegetable stock
pinch of saffron (optional)
2 tsp sweet smoked paprika
300g paella rice
100g green beans, sliced into 2cm lengths
4 small cod fillets, about 125g each
1 lemon, cut into wedges
small handful of flat-leaf parsley, chopped
sea salt flakes and freshly ground black pepper
1 Preheat the oven to 200C/ 180C fan/gas 6. In a large roasting tin (about 23cm x 33cm) then mix together the chorizo, onion and red pepper. Drizzle over the olive oil then toss to combine and bake for 15 minutes, stirring halfway through.
2 Meanwhile, tip the tomatoes into a large measuring jug, followed by the wine and stock (swill out the tomato can with a little of the stock to get all the juices), then add the saffron (if using) and 1 teaspoon of the paprika.
3 After 15 minutes, remove the roasting tin from the oven and tip in the paella rice. Stir well, then pour in the tomato and stock mixture and stir again. Cover with foil and bake for 25 minutes.
4 Take off the foil and give the rice a good stir, making sure the rice from the centre gets redistributed to the edges (the corners will cook quickest). Stir in the green beans. Arrange the cod fillets on top of the rice, sprinkle with the remaining paprika and some sea salt flakes, then bake, uncovered, for 20 minutes, gently mixing the rice once more during this time (without disturbing the cod), until the rice is tender and the cod is cooked through. Add a little extra water if the rice isn't cooked through at this point.
5 Top the baked rice with wedges of lemon and parsley, then season generously before serving.
Salmon tikka skewers with mango kachumber salad
Kashmiri chilli powder is the secret ingredient for these flavoursome salmon skewers. It's bright red, fragrant and fruity, with a mild heat rather than an intense spice. If you're using a different chilli powder, make sure you reduce the quantity. These are also excellent cooked on the barbecue.
SERVES 2
2 skinless salmon fillets (260g total weight), cut into chunky cubes
½ lemon, cut into wedges
½ red onion, cut into wedges
naans, to serve
For the marinade
2 garlic cloves, grated
2.5cm piece of fresh root ginger, peeled and grated
1 tsp garam masala
½ tsp Kashmiri chilli powder
½ tsp ground cumin
½ tsp ground turmeric
1 tbsp lemon juice
3 tbsp natural yogurt, plus extra to serve
1 tsp salt
For the mango kachumber salad
1 large tomato, deseeded and finely diced
¼ cucumber, deseeded and finely diced
½ red onion, finely chopped
½ small mango (about 75g), peeled and cubed
juice of ½ lemon
pinch of sea salt
10g coriander, finely chopped
1 In a shallow bowl, mix together the marinade ingredients. Add the salmon cubes, then cover and chill for at least 30 minutes, or you can marinate the salmon in advance for up to 2 days.
2 To make the salad, combine the tomato, cucumber, red onion and mango in a salad bowl. Squeeze in the lemon juice, season with salt and add the coriander. Toss well to combine, then set aside.
3 Preheat the grill to high and line a baking tray with baking parchment. Thread the salmon cubes on to 2 long skewers or 4 shorter ones (see Tip), alternating them with lemon wedges and red onion wedges. Place on the baking tray and grill for 10 minutes, turning the skewers halfway through. The salmon should be cooked through and develop a gentle char.
4 Serve the skewers immediately with warm naans, dollops of natural yogurt and the kachumber salad.
Tip Ideally use metal skewers. If you're using wooden ones, soak them in warm water for 10-30 minutes before grilling.
Melon, chilli and mozzarella salad
This salad is perfect with a charcuterie board, as part of a summer spread, or just as something to take down to the beach in your favourite picnic container. Refreshing, sweet and delicious!
SERVES 4
1 cantaloupe melon, halved and deseeded
220g cherry tomatoes, halved
small handful of mint, leaves picked and finely chopped
1 large red chilli, finely chopped (discard the seeds and membranes if you prefer a milder flavour)
3 tbsp extra virgin olive oil
1 tsp white wine vinegar
pinch of salt
125g mini mozzarella balls (or 1 large mozzarella ball, torn into pieces)
1 Chop the melon into small chunks, or take a melon baller or teaspoon measure and carve out curls or balls of melon. Add to a large bowl with the tomatoes.
2 In a small bowl, combine the mint and chilli with the olive oil, white wine vinegar and a pinch of salt. Mix well, then drizzle this dressing over the melon and tomatoes and toss to coat.
3 Add the mozzarella and serve straight away, or cover and store for up to 2 days, keeping the mozzarella separate until you're ready to eat.
Peanut and pretzel popcorn squares
Sweet and salty treats are a constant craving of mine; I simply cannot resist them!
MAKES 20 squares
2 tsp salted butter, plus extra for greasing
50g salted popcorn
50g salted pretzels, crushed, plus a handful of whole ones to top
100g puffed rice cereal
300g golden syrup (or runny honey)
100g soft light brown sugar
250g smooth peanut butter
300g dark chocolate (60-70 per cent cocoa solids)
1 Grease a 23cm square cake tin with butter and line with baking parchment.
2 Combine the popcorn and crushed pretzels in a large mixing bowl and use your hands to break up any large pieces among them. Add the puffed rice cereal and mix well.
3 Combine the golden syrup and brown sugar in a saucepan over a medium heat, stirring well. Once bubbling, cook for 1 minute, then remove the pan from the heat and stir in the peanut butter.
4 Use a spatula to pour this hot syrup mixture over the dry ingredients, and quickly mix together until the popcorn, pretzels and rice are completely coated. Tip the mixture into the lined tin and press down gently into an even layer.
5 Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, or in short bursts in the microwave. Once smooth, add the 2 teaspoons of butter and stir until melted. Pour this mixture over the popcorn base, tilting the tin to create an even layer. Top with the whole pretzels and leave to set at room temperature for at least 2 hours before slicing into 20 squares. These will keep for up to 5 days in an airtight container.
Drunken cherry affogato
The perfect end to a meal, especially if you've got an espresso machine! Drunken cherries are a pantry staple in my kitchen: amaretto is my spirit of choice, because its almondy notes make for syrup reminiscent of a Bakewell tart. You can use the cherries straight away, but they improve after being left to soak for at least a week.
500ml tub good-quality vanilla ice cream
300ml hot espresso (or 50ml per person)
50g dark chocolate, grated
For the drunken cherries
175ml water
80g caster sugar
500g fresh cherries, pitted
4 tbsp amaretto (or another richly flavoured spirit like brandy or dark rum)
1 Begin by making the drunken cherries. Combine the water and sugar in a medium-sized saucepan over a low heat, stirring until the sugar has completely dissolved.
2 Tip in the cherries and simmer for 5 minutes, until the cherries are tender but haven't become mushy. Remove from the heat and pour in the amaretto. If you're not planning to use the cherries immediately, decant into a sterilised jar and seal – they will keep for up to 3 months stored in a cool, dark place, and will continue to improve in flavour as they age.
3 When you're ready to serve, scoop generous amounts of vanilla ice cream into small bowls or glasses, before spooning a tablespoon of drunken cherries over each portion. Top with a shot of hot espresso and a sprinkling of grated chocolate, then serve immediately.
Moussaka bowls
My favourite thing about serve-yourself bowl food is that you can tailor your portion exactly to your preferences. Not a fan of aubergine? Just go for the potatoes. Obsessed with whipped feta sauce (as you should be – I could eat the whole bowl)? Smother your plate with it. This is a lovely way to serve moussaka in the summer, complete with flatbreads and a fresh green salad.
SERVES 6
500g baking potatoes, sliced into 1cm discs
2–3 large aubergines, sliced into 1cm discs
2 tbsp olive oil, plus extra for drizzling
1 red onion, diced
3 garlic cloves, peeled and finely chopped
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp pul biber (or ½(half) tsp dried chilli flakes)
600g lamb mince
small bunch of oregano, leaves picked
small bunch of thyme, leaved picked
200ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
sea salt flakes and freshly ground black pepper
For the whipped feta sauce
200g feta cheese
150g full-fat Greek yogurt
2 tbsp extra virgin olive oil, plus extra to drizzle
To serve
100g pine nuts
flatbreads
green salad
1 Preheat the oven to 220C/200C fan/gas 7. Layer the potato and aubergine discs in a large roasting tin, overlapping them slightly but keeping to one even layer. Drizzle with olive oil and season well before roasting for 45 minutes until crisp and cooked through.
2 Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the diced onion and fry for 5–10 minutes until softened, then stir in the garlic, cumin, cinnamon and pul biber. Cook for a further 2 minutes, then add the lamb mince, oregano and thyme, reserving a few tablespoons of the oregano to sprinkle at the end.
3 After 5 minutes, once the mince is browned, add the red wine, chopped tomatoes and tomato purée. Season well with salt and pepper. Simmer for 30 minutes, or until reduced and thickened, then remove from the heat and keep covered until needed.
4 To make the whipped feta topping, crumble the feta into a small food processor and add the Greek yogurt. Blitz for a minute or two until smooth, then add the olive oil and pulse together until the mixture is thick. Decant into a bowl and drizzle with a small amount of olive oil.
5 Toast the pine nuts in a small frying pan over a medium heat for 2–3 minutes until golden brown. Serve each person (or let them help themselves to) a heap of potato and aubergine slices, topped with the lamb sauce and whipped feta, and finished with a sprinkle of toasted pine nuts and the reserved oregano. Have a pile of warm flatbreads on hand to mop up the sauce, and a bowl of fresh green salad too!
NOW BUY THE BOOK
Our recipes are from Pull Up A Chair by Martha Collison, with photographs by India Whiley-Morton (Kyle Books, £26). To order a copy for £22.10 until 22 June, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.