next level dishes

Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side

Next level salmon en croûte

flaky sea salt

demerara sugar

skinless, boneless salmonfillets

watercress,chopped

cream cheese

tbsp fresh dillsprigs, chopped

lemon,zested and juiced

smoked salt(optional)

block all-butter puff pastry

flour,for dusting

eggs,yolks only, beaten

cucumber,peeled, halved, deseeded and sliced

red onion,finely sliced

milliliters cider vinegar

tbsp sugar

The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).

When you’re ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.

Line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with parchment. <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll out</a> half of the pastry on a lightly floured surface so it’s 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.

Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.

To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.

Love roasted cauliflower? We've paired it with a rich cheese sauce that packs a punch, as well as spices and crispy onions

Next-level cauliflower cheese

cauliflower,

olive oil

cayenne pepper

parmesan, finely grated

butter

plain flour

whole milk

mustard powder mustard

tsp yeast extract (optional)

extra mature cheddar, most grated, some cubed

nutmeg

breadcrumbs (panko work well)

tbsp crispy onions

Heat the oven to 210C/190C fan/gas 7. Tip the cauliflower into a shallow baking dish and toss with the oil, cayenne and a pinch of salt. Scatter with half the parmesan and roast for 20 mins until crisp and golden. Toss the florets, then sprinkle with more (but not all) of the parmesan and roast for 10 mins more until starting to char a little. Set aside.

While the cauliflower is roasting, make the sauce. Heat the butter in a saucepan over a medium heat until frothy. Scatter over and stir in the flour, cooking for 3 mins until you have a sandy paste, then add the milk, a splash at a time, keeping it at a simmer and whisking between each addition until smooth. Once all the milk has been added, continue to cook the sauce gently, stirring occasionally for 15 mins until thickened and silky, then stir through the mustard powder and yeast extract, if using. Remove from the heat and add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. At this point stir in the cubed cheese and season with nutmeg and salt, if needed.

Pour the sauce over the cauliflower in the baking dish to fully coat it. Mix the breadcrumbs with the remaining parmesan, then scatter this over the cauliflower cheese and bake for 20 mins. Sprinkle with the crispy onions and bake for a further 10 mins until bubbling and deep golden. Serve in warm and melting scoops from the baking dish.

Make sausages and mash with love and you're in for a real treat. We’ve perfected this recipe to make it the very best it can be

Bangers and mash with onion gravy

sunflower oil

pork sausages

onions,

thyme

bay leaf

sugar

tbsp red wine vinegar

glass red wine

soy sauce

beef stock

kg King Edward potatoes, peeled and cut into large chunks

milk cream

cold butter, diced

Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.

Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.

When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

Make these vibrant beef tacos with a pack of mince. Go to the extra effort of making your own spice mix for even more flavour, and use soft tortillas

Beef tacos

beef mince

tbsp cumin seeds

coriander seeds

tsp black peppercorns

tsp chipotle chilli flakes

paprika

oregano

garlic

tsp onion granules

tsp cornflour

red onion,

soft wheat or corn tortillas

stoned,

tomato, chopped into small chunks

feta, crumbled,

tortilla chips, crushed (optional)

First, make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a small, dry frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.

For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.

Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, stir or toss the mince with a wooden spoon so it browns and caramelises all over. When the mince is well toasted, sprinkle over half the spice mix and continue to cook for 2 mins. Pour over the beef stock and reduce the heat to a simmer. Cook gently for 10 mins until the beef has absorbed most of the stock, and is in a rich, thick gravy. Taste for seasoning.

To assemble the tacos, toast the tortillas in a hot, dry frying pan, or over a flame until lightly blistered. Transfer to a serving plate and spoon the mince into a bowl, then serve the other ingredients in separate bowls, so everyone can assemble their own. Alternatively, spoon the mince into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips, if using. Serve the lime wedges on the side for squeezing over.

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Next level salmon en croûte

Next-level cauliflower cheese

Bangers and mash with onion gravy

Beef tacos

Top 4 next level dishes recipes from across the web

The most viewed next level dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Next level salmon en croûte

Next-level cauliflower cheese

Bangers and mash with onion gravy

Beef tacos

The most viewed next level dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine