Latest news with #JohnGregorySmith
BBC News
9 hours ago
- General
- BBC News
John's Summer Carbonara
John Gregory-Smith's Summer Carbonara with Asparagus and PeasServes 2Ingredients:1 tbsp olive oil130g diced pancetta230g asparagus, cut into 1cm pieces50g frozen peas250g fresh tagliatelle4 egg yolks30g Parmesan or Pecorino, plus extra for serving70ml double creamThe zest and juice of ¼ a lemonSalt and pepperMethod:Put a pan onto a medium heat and add the oil. Once that's hot, get the bacon in and fry for 4-5 minutes, stirring occasionally, until golden. Add the asparagus and cook, stirring occasionally, for 2-3 minutes until tender and the pancetta is crispy. Add the frozen peas, mix well and cook for another minute until cook the pasta in a large pan of boiling water until al dente. Scoop out some of the pasta water and drain that cooks, whisk together the eggs yolks, cheese and plenty of salt and pepper. Whisk in 2 tbsp of the pasta water to get the sauce super creamy just before you need the cream, lemon and pasta to the pan with the asparagus and mix the pan off the heat before you add in the egg mixture. If it feels too hot, transfer to a large mixing bowl then add the eggs. Mix together until glossy. Check the seasoning, adding salt and pepper to taste. Serve it up with more cheese and dive on in.
BBC News
07-04-2025
- Entertainment
- BBC News
John's 'Wheely Big' Brunch Stacks
Scroll to find the recipe for the dishes Chef John Gregory Smith made for Gethin and Helen after they completed their 24 hour "Wheely Big" challenge in aid of Comic Relief! John says: "I wanted to rustle up some well-deserved comfort food for our skating heroes. I decided to cook Cajun-spiced sweet potato fritters, topped with with a dollop of harissa soured cream and a poached egg, followed by Gethin & Helens' proteins of choice. Garnish as desired, but I recommend a good wedge of lemon, chopped parsley and some sliced red chillies for an extra fresh kick of flavour!"Ingredients (Serves 2)For the Sweet Potato Fritters:2 sweet potatoes, peeled and grated – (around 350g total)1 onion, grated2 tbsp plain flour1 egg, whisked2 tsp Cajun seasoning2 tbsp olive oilSalt and pepperFor the Poached Eggs:4 free range eggs1 tbsp white wine vinegarFor the Soured Cream:300g soured cream2 tsp rose harissa (optional)Method:To make the fritters, grate the sweet potatoes and onion, and then pop them into a clean tea towel and squeeze out all the moisture over a the squeezed and grated ingredients into a mixing bowl. Add plain flour, a whisked egg, Cajun seasoning, and a good pinch of salt and pepper. Mix well and divide into four some of the olive oil in a small non-stick frying pan over a medium heat. Take one portion of the sweet potato mixture and shape it into a round shape, about ½ cm into the pan and fry for 3-4 minutes each side until golden and crispy. Repeat with the rest and keep warm by wrapping in kitchen add the white wine vinegar to a saucepan of boiling your egg one at a time into a fine mesh strainer over a bowl, and then carefully place into a small add the egg into the boiling water and poach for 3-4 minutes or until just set. Remove with a slotted spoon and drain the eggs cook, mix soured cream with the rose harissa and a pinch of serve, pop two fritters onto each serving plate and add a dollop of the harissa soured with two poached eggs and serve immediately with your choice of bacon, smoked salmon, avocado... whatever you fancy!Top tips:Squeezing the grated onion and sweet potatoes will ensure your fritters turn crisp and golden after can find fine mesh strainers in most high-street supermarkets for a reasonable price; using one for poached eggs will ensure you get a neat and 'cheffy' end-product!Using a splash of white wine vinegar helps keep the egg in shape - but don't worry, you won't be able to taste any you don't fancy rose harissa, you could try adding freshly chopped dill or parsley to your soured cream.
