Here Dean Edwards shows us how to create two fun dishes with a saucy side, and a wine to serve along with them.
Cheesy arancini & marinara sauce
Makes 20
Prep time: 10 minutes, plus 2 hours chilling
Cooking time: 45 minutes
Cals: 171/Sat fat: 2g
- 130g chestnut mushrooms, diced
- 1tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 250g risotto rice
- 120ml white wine
- 600ml vegetable stock
- 60g Parmesan, grated
- 3tbsp parsley, chopped
- 80g Gorgonzola, cut into 20 pieces
- 70g plain flour
- 2 eggs, beaten
- 120g panko breadcrumbs
- Vegetable oil, for deep-frying
For the sauce:
- 1 onion, very finely diced
- 2 cloves garlic, crushed
- 1tbsp olive oil
- 2tbsp balsamic vinegar
- 1 x 500g carton passata
- 1/2tsp sugar
- 2tbsp fresh basil, shredded
Katsu chicken & chips
Serves 4
Prep time: 10 minutes, plus marinating overnight
Cooking time: 50 minutes
Cals: 900/Sat fat 5g
- 10 whole chicken wings, jointed to make 20
- 1 x 284g carton buttermilk
- 2 sweet potatoes, peeled
- 2tbsp olive oil
- 1tbsp garam masala
- 200g plain flour
- 50g panko breadcrumbs
- Spring onions, to garnish
- Vegetable oil, for frying
For the katsu sauce:
- 1 carrot, finely diced
- 1 onion, finely diced
- 2tbsp olive oil
- 4 cloves garlic, crushed
- 1 thumb-sized piece ginger, crushed
- 2tbsp plain flour
- 1 heaped tbsp medium curry powder
- 1 heaped tsp garam masala
- 700ml chicken stock
- 1tbsp honey
- 1-2tbsp soy sauce
For the glaze:
- 4tbsp sweet chilli sauce
- 2tbsp soy sauce
Drink me
Denbies Broadwood’s Folly, £7.99, Lidl
- Prop styling: Jenny Hodges
- Stockist: Lidl (Lidl.co.uk)
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