Dinner by Ben

Cod & Beurre Blanc 🐟🧈🍋 Learn the classic French sauce and elevate your dinner! Trout roe, chives, hasselback potatoes & garlicky spinach included. Recipe drops Friday!

Crab & Pancetta Risotto 🦀🐷🇮🇹 Totally changed my mind on risotto—recipe drops Friday! Perfect for Valentine’s ❤️

Steak night at home 💕🥩 Bring the steakhouse vibes this Valentine’s Day! Perfect with peppercorn butter, loaded baked potatoes & creamed spinach.

Midweek Macro: Salmon & Dhal Curry 🐟🍛🇱🇰 Healthy, flavorful, and totally doable! Full recipe in my newsletter this week.

BOOZY CRÈME CARAMEL 🍮

This week’s newsletter is a great festive dessert, a Sauternes crème caramel. Full recipe, techniques, tips and tricks are all there. It’s our Friday team.

MY GO TO CHRISTMAS GRAVY 🎄🦃❄️

This is my ultimate gravy recipe for this time of year, I use it pretty much every year and with the right tools, it’s a piece of cake. Europe has all the right kit you need to make slicing, dicing and storing your gravy really easy this year.

Tools used:

OXO Chef’s Mandoline – perfect for thinly slicing vegetables for your gravy base.

OXO Y Peeler – perfect for effortlessly peeling carrots, parsnips and other vegetables, making prep quick and easy for your seasonal gravies.

OXO Twist & Stack – great for storing your gravy or leftover Christmas food

Ingredients

1.5kg Chicken Wings

500g Turkey Trim

2 Onions

2 Carrots

2 Celery Sticks

1 Bulb Garlic

1 Large Bouquet Garnis

1 Tsp Black Peppercorns

2 Star Anise

200ml Marsala Wine

2L Chicken Stock

Sherry vinegar, to taste

Roast the wings and trim at 220c for 40 minutes. Thinly slice the onions, carrots and celery and toss with olive oil. Cut the garlic bulb in half and add to the tray. Roast with the bones for the final 20 minutes, stirring regularly. Tip into your largest pot and deglaze the roasting trays with the wine. Top up with stock, bring up to a simmer and let tick over for 2-3 hours. Pass, reduce by half and season with salt and a little sherry vinegar. Thicken with roux, cornflower or gravy granules. I get this done weeks in advance and freeze!

I’ll be giving this gravy recipe (and the tools!) to my family to make Christmas cooking way easier.

GNOCCHI AL RAGÙ 🧡 FOLLOW FOR THE RECIPE. B X

TOMATO SOUP 🍅 Recipe in link 🤝

PUMPKIN & SAGE GNOCCHI 🎃🍃

This week’s newsletter is a two parter… It’s a 2-4-1 on pumpkin recipes.

I’ll be showing you two ways to prepare pumpkin with similar flavours, one midweek meal, and one show-off-to-your-mates plate.

This is the midweek number, a comforting, one-pan gnocchi recipe that’s perfect for winter. Part two is coming tomorrow.

Newsletter out tomorrow, 10am. Get signed up!

Cheers,
B x

EP.1 CHRISTMAS GRAVY 🍗🎄🍽️

Ingredients
1.5kg Chicken Wings
500g Turkey Trim
2 Onions
2 Carrots
2 Celery Sticks
1 Bulb Garlic
1 Large Bouquet Garnis
1 Tsp Black Peppercorns
2 Star Anise
200ml Marsala Wine
150g Dried Porcini
2L Chicken Stock

Roast the wings and trim at 220c for 40 minutes. Thinly slice the onions, carrots and celery and toss with olive oil. Cut the garlic bulb in half and add to the tray. Roast with the bones for the final 20 minutes, stirring regularly. Tip into your largest pot and deglaze the roasting trays with the wine. Top up with stock, bring up to a simmer and let tick over for 2-3 hours. Pass, reduce by half and season with salt and a little sherry vinegar. Thicken with roux, cornflower or gravy granules. I get this done weeks in advance and freeze!

#101