john torode

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

unsalted butter

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

milk

double cream

eggs

gruyère, grated

tsp English mustard

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

John Torode's guacamole makes the perfect accompaniment to burgers, nachos, or is great just on its own as a dip

John’s great guacamole

avocados

lemon, juiced

Tabasco sauce

coriander,

red onion, finely chopped

olive oil

salt,

Peel and stone avocados and put in a bowl. Mash using a fork until fairly smooth, but with a little texture. In a small bowl, mix together lemon juice, Tabasco sauce, chilli, coriander, onion, olive oil and salt. Fold this through the avocado. Make it just before serving and don’t put it in the fridge.

Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings

John Torode'S Big Burger

tsp cumin

bay leaf

garlic cloves, crushed

shallots,

red chilli, chopped

celery stick, chopped

tomatoes,

oyster sauce

beef

gruyères (optional)

burger buns, warmed

butter

tbsp mayonnaise

squeezy mustard

beef tomato,

few cooked rashers streaky bacon

Little Gem lettuce leaves

few gherkins

John Torode's big burger

First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.

To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.

Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.

Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.

Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch

Roasted carrots

2kg carrots,halved or quartered lengthways

tbsp honey

tbsp red wineor cider vinegar

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.

Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice

Jerk chicken with rice & peas

chicken thighs,bone

lime,halved

hot sauce,to serve (optional)

big bunch spring onions,roughly chopped

thumb-sized piece ginger,roughly chopped

garlic

½ a small onion

scotch bonnetchillies, deseeded if you want less heat

½ tsp dried thyme,or 1 tbsp thyme leaves

lime,juiced

soy sauce

vegetable oil

brown sugar

allspice

basmati rice

coconut milk

spring onions,sliced

thyme

garlic cloves,finely chopped

kidney beans,drained

To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">slashes</a> in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.

To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> with the halved lime and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice &amp; peas. Rinse the basmati rice in plenty of cold water, then tip it into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.

Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.

Squeeze the roasted lime over the chicken and serve with the rice &amp; peas, and some hot sauce if you like it really spicy.

Make your own pizza with a crispy base, mozzarella cheese and a fresh tomato sauce. Add simple toppings like slices of ham and rocket if you like.

Pizza

fresh yeast

sugar

Italian '00' flour

mozzarella

basil

onion

tomatoes

Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins).

Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size &ndash; about 1&frac12; hrs.

For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.

Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.

With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire.

Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.

Try using rhubarb instead of chocolate to top off these zesty lemon desserts

Lemon curd pots

jar lemon curd

100 milliliters/3½ fl oz double cream

dark chocolate

shortbread

Take four small freezer-proof pots or ramekins and divide the lemon curd between them. Top with the cream, grate some chocolate over and place the pots in the freezer until well chilled. Serve with biscuits of your choice on the side.

Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal

Green beans with shallots, garlic & toasted almonds

green beans

shallots

lemon

almonds

Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.

Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg

Confit duck

cumin seeds

coriander seeds

juniper berries

flaky sea salt

duck leg and thigh joints

rosemary

bay leaves

tsp black peppercorns

The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.

Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)

Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.

To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

John Torode's simple vanilla custard is a must-have indulgent addition to any pudding

Vanilla custard

1l milk

vanilla sugar

tbsp cornflour

tbsp plain flour

Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.

Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.

Golden syrup dumplings are an indulgent Australian speciality - perfect served with custard

Golden syrup dumplings

soft brown sugar

golden syrup

self-raising flour

In a large, wide pan pour in 450ml water, half the butter, sugar and golden syrup and bring to the boil. Turn it down immediately so it is just simmering.

Warm the milk just a little. Meanwhile, in a food processor pulse the flour and the rest of the butter until it resembles breadcrumbs. Add 2 tbsp golden syrup and the warmed milk and whizz until it comes together.

Bring the liquid back to the boil and drop in dessertspoon-size pieces of the dough, turn the heat down to a simmer again and gently cook for 10 mins, turning gently a few times. You may need to do it in two batches so they don’t all stick together – just scoop out the first lot with a little of the syrup into a baking dish, cover with foil and keep warm in a low oven while you finish the rest.

A famous Moroccan casserole named after the clay dish it's cooked in and containing strong, fragrant flavours

Tagine of lamb & merguez sausages

tbsp each ground cumin, paprika and turmeric

tsp chilli powder

red onions

ginger

200 milliliters/ 7fl oz lemon juice (about 4 lemons)

parsley

coriander

lamb shanks lamb

carrots

prunes

merguez sausages (optional)

lemons

mint sprigs, to serve

harissa (see

For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.

Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.

Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.

If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.

John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup

Chicken, leek & mushroom pie

chicken breasts

chicken thighs

½ small pack flat-leaf parsley, leaves and stalks separated

onions,

chicken stock cube,

leeks, chopped

button mushrooms, halved

fraîche

puff pastry

(optional)

Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.

Drain the poaching liquid through a sieve into a large jug – you need 650ml to make the sauce for your pie.

Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.

Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it – I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.

Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.

Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like – and be careful, the pie will be hot.

Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for 8, or make it your centrepiece by doubling the prawns

Top 24 john torode recipes from across the web

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Top Tags

Creamed leek tart

John’s great guacamole

John Torode'S Big Burger

Roasted carrots

Jerk chicken with rice & peas

Pizza

Lemon curd pots

Green beans with shallots, garlic &...

Confit duck

Vanilla custard

Golden syrup dumplings

Tagine of lamb & merguez sausages

Chicken, leek & mushroom pie

Penang prawn & pineapple curry

Jambalaya

Barbecued prawns with chilli, lime ...

Kedgeree

Goat curry

Chorizo & bacon bean stew

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Mini sausage rolls

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Carrot & cumin salad

Top 24 john torode recipes from across the web

The most viewed john torode recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamed leek tart

John’s great guacamole

John Torode'S Big Burger

Roasted carrots

Jerk chicken with rice & peas

Pizza

Lemon curd pots

Green beans with shallots, garlic &...

Confit duck

Vanilla custard

Golden syrup dumplings

Tagine of lamb & merguez sausages

Chicken, leek & mushroom pie

Penang prawn & pineapple curry

Jambalaya

Barbecued prawns with chilli, lime ...

Kedgeree

Goat curry

Chorizo & bacon bean stew

Pork wellington

Little lemon meringue pies

Mini sausage rolls

Homemade tortilla chips with guacam...

Carrot & cumin salad

The most viewed john torode recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine