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Telegraph
an hour ago
- Telegraph
Gok Wan: ‘My worst fear is one day I'll wake up to find I'm a has-been'
Worst pet peeve? Dishonesty and spitefulness. I can't be around it. I really, really hate it, especially seeing as I'm not good at keeping my mouth shut – if I see it happening, I have to call it out. It reminds me of an analogy from Yes Minister actor Nigel Hawthorne about the see-saw effect. If there are several people on a see-saw, and one behaves in a way to raise themselves up, to the detriment of others, by lowering them, then that is not to be encouraged. We've inherently all got a bit of this bad habit in us, even more so with what's going on around the globe. Worst habit? I'm painfully optimistic and say things are the best all the time, like, 'Oh my God, I've just made the best curry, or the best cake.' My friends call me out on it all the time, because I realise it can be annoying. I just try to see the good in everything and my energy levels are really high. I do get that I need to tone it down. My need to please and help can be exhausting, because I sometimes get myself into trouble, putting myself in situations where I don't really belong. But my concern comes from a good place – I just want the people around me to be happy and get what they deserve. The older I get, the better judgment I have over when to get involved. Worst fear for the future? Not feeling wanted or needed. Waking up one day and realising that I'm done or a has-been. I want to feel relevant and help people, and I still have so much left to give. I spent so many years not feeling worthy and not good enough. I was self-conscious growing up, because I was tall, fat and effeminate. I looked different to the people around me where we lived, because I was half Chinese, half white. In my adult life, I've worked really hard at making sure that those feelings never come back. There's always the ghost of your past, but I just don't ever want to feel like that again. Worst advice you've been given? Shut up. I'm always talking; I'm certainly not quiet or shy. I naturally create a lot of noise. But I think it's the worst advice anyone can get, because we get one chance on this planet and if you've got something to say, as long as you're not hurting anyone, or being mean or spiteful, then say it. So never shut up. Worst regret? Dropping out of school and college. I have said for the whole of my career, 'Never have a regret.' If you carry on regretting, it's a waste of time and effort; just get on with the rest of your life. But, of course, we are all human and all of us have regrets. One of the only regrets in my life was not completing my studies. I left school at the age of 15 with no GCSEs. I went to drama school and left after the first year because I didn't feel clever enough and I didn't have the confidence to get through one of the biggest hurdles of my life that was education. I've always had a hang-up about feeling like I was stupid and being told that I was stupid. I'd love to have that piece of paper in front of me, that's tested and judged, almost as evidence that I'm not stupid. I think for the rest of my life, I will always ask that question. But I'm very happy where I am now, and I would never regard my life as a failure.
Times
an hour ago
- Times
Reeves faces cold shoulder from cabinet as purse strings tighten
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Daily Mail
2 hours ago
- Daily Mail
Eight fuss-free dinner party recipes from The Great British Bake Off star Martha Collison
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 or call 020 3176 2937. Free UK delivery on orders over £25.
