Posts by Jess

Thai ‘Papaya Noodle’ Salad

January 25, 2015 Comments Off read Seafood, Vegetables and Salads

I bought a Papaya on a wim. As an extremely disciplined person by nature, I find it annoyingly frustrating that I can never resist a supermarket food offer! After freely placing it in my basket without a second economic thought, my mind began racing over what to make with it. On my walk home, sat in the cinema that same afternoon and whilst relaxing in the bath the culinary devil sat on my shoulder. With salmon in the fridge I couldn’t resist the flavoursome attraction of Thai ingredients to combine with from the pantry.

This recipe is loosely based on one by ‘The Hairy Bikers’. However it does emit some of the ingredients suggested as the pantry let me down (shocker) on tamarind water….but it tasted delicious! And who knows, it could taste even better? The important thing here is to make the dressing seperately and taste as you go along adding more of any ingredient you need depending on the taste which is how I came up with the below. Only then, once you have it to your liking, should you dress the salad. This may sound hard but trust your instinct and taste buds! See below for help.

Serves 2-3 depending on appetite!

1 large papaya, peeled and chopped into matchsticks of julienned with a peeler
3 oz red camague rice
1 small red chilli, finely copped
2cm knob ginger, half grated, half finely chopped
1 large garlic clove, grated
Juice 1 lime
1 tbsp dark soy sauce
1 ½ tbsp fish sauce
1 ½ tbsp sugar (palm or brown sugar)
Bunch mint leavves, chopped roughly
Bunch basil, chopped roughly
Large handful roasted peanuts
2-3 salmon fillets
1 head broccoli
2 tsp sesame oil

Start by simmering the rice in boiling water for about 20 minutes until cooked. Drain and keep warm
Next make the dressing. In a large bowl, mix together the chopped chilli, garlic, ginger, lime juice, soy, fish sauce and sugar. Give it all a good mix and taste. Add more of what you think it needs. This may be hard but use your instinct. Add more lime for sharpness, sugar for sweetness and soy for savoury saltiness. Quantities will all depend on the ingredients you start with. The soy I used here for example was even new to me – a very dark, intense type unlike my usual light soy which is less pungent.
Set aside the dressing when you’re happy with it while you julienne the papaya. I have a special peeler for this which I highly recommend if you’re into your raw vege noodles (see here). If not, chopp into matchsticks.
You want to assemble the salad at the last minute when ready to eat so cook your salmon and broccoli before this. Heat a large fryng pan until medium-hot. Add a tbsp olive oil and fry the salmon fillets, skin side down for about 3 minutes on the skin side. Once the skin is nice and crispy turn onto the flesh side and cook for a further 2 minutes to brown it all over and create a lovely charred crust on the outside. Don’t be tempted to cook the salmon longer, the crust on the outside will be a delicous contrast to the soft just-pink inside. No matter what thickness the salmon, it should (generally) never take more than 5 minutes in a medium hot pan. Additionally, it will continue cooking while you bring it to the table.
Steam or boil your broccoli and drain. Drizzle with the sesame oil.
When ready to serve, combine the rice with a few tablespoons of dressing. Add the papaya, chopped herbs and peanuts and mix (reserving a handful or herbs for garnish). Add enough dressing to your liking but make sure its not swimming in the stuff!
Top the salad with your tender salmon fillets alongside your freshly cooked broccoli and scatter with the reserved herbs.

WINE: Excellent served with a delicious Riesling (see here for a suggestion)

Chilli Corn Soup

January 18, 2015 Comments Off read Vegetables and Salads

I’ve been creating a lot of soup recipes recently. Its such a fantastic way of getting your greens and vegetable into your diet. And with the chilly weather recently, I’ve found myself lunching on soup nearly everyday! So some variation was in order. I churn out the same old soups, for ease, taste and price. But with a little thinking time I’ve tried to come up with some more original ideas to keep lunch times more interesting.

Like my quick pea and mint soup this is another super speedy soup that can be made in about 15minutes. Its so full of flavour and punch for such a quick recipe! While served simply as it is its great for a quick or light lunch it can be bulked up by adding some raw king prawns while you heat it through or with more chunks of hot fried chorizo for more of a hearty chowder style. I’ve also been known to crush a handful of cheese laden nachos on top too….and on the side….and errr….as a second course on those chilly nights. Its improtant to keep warm you know.

(This is a chunkier and spicier sweetcorn soup to the velvety creamed corn soup version here)

Serves 4

4 spring onions, chopped including green tops
1 large garlic clove
1 red chilli – as hot as you can handle
1 tsp chilli flakes
2 cans sweetcorn (net drained weight about 520g or the same weight in frozen corn)
About 500ml hot stock
1 lime, zest and juice
Large bunch chopped coriander, stems reserved
To serve – Lime yoghurt, soured cream fried chorizo, prawns etc

Heat a splash of oil in a sauce pan. Fry the spring onion lightly until softened then add the garlic and chilli and fry for a few minutes.
Add the sweetcorn to the pan along with the chilliflakes and coriander stems and turn up the heat.
Add just enough stock to cover the corn so there is enough for it to simmer in the liquid. Bring to the boil and simmer gently for about 5 minutes.
Blend with a hand blender adding as much stock as you need to obtain the consistency you want. Grates in the zest of the lime and squeeze in the juice. Add the coriander and blend again.
Serve topped with e.g. fried chorizo, fried prawns, lime yoghurt a drop of chilli oil OR…. all of the above!

Chicken Gyozas

January 12, 2015 Comments Off read Poultry

These bitesized morsels are one of my boyfriends favourites. But how could I possibly be outdone and beaten by Wagamamas on any culinary level!? As a passionate cook and foodie how could I let it rest that there was a dish out there he’d rather order in over cooking! Challenge raised and accepted, out came my surface level competitve and perfectionists nature. So, this weekend I attempted to make my first chicken gyozas – aka Japanese dumplings if you’re a Japanese or Wagamama newbie. I’d never really had these before so the idea seemed daunting, with thoughts of specialised steamers or equipment. But I can’t lie….these could not have been easier to recreate at home! I’ll admit they are a little fiddly to assemble but with 2 or 3 under your belt they’re easy. The only draw back is the time consuming assembly as after the first 5 or 6 you begin to get bored with the repetitive nature. With my boyfriend away this weekend I thought I’d practice them alone – a wise move if I had any hope of winning (my own?) challenge. However, now I know they are a success an extra pair of hands for the assembly wouldn’t go amiss! But I stress now that once made the cooking couldn’t be easier. Fried then steamed in a matter of minutes! Fast food that is totally fresh, hot and steamed to order. You can even make them in advance and cook within 10 minutes for any hungry guests.

Recipe adapted (with good reason) from ‘The Hairy Bikers’. (Makes about 30!?)

Gyoza Skin

150g plain flour
150g strong bread flour
½ tsp salt
200ml boiling water

Chicken Filling

500g minced chicken
1/3 white cabbage, shredded
Large knob ginger, grated
3 cloves garlic, grated
½ tsp salt and pepper
1 tbsp chopped spring onions (green parts)
½ tsp chilli flakes
1 tbsp sesame oil
1 tbsp oyster sauce
Pinch sugar
Sunflower oil for frying

Dipping sauce

6 tbsp soya sauce
3 tbsp rice wine vinegar
Squeeze lime juice
Dash chilli oil

Combine and taste. Adjust as necessary

Assembly

Start with the dough. Mix the flour and salt in a large bowl and then gradually pour in the water using a knife to mix it. Keep mixing until it comes together to form a dough.
Form the dough into a ball using your hands then wrap in clng film and rest and cool in the fridge for 1 hour.
Meanwhile, combine all the ingredients for the filling in a large bowl and use your hands to squeeze the ingredients together.
When ready to assemble remove the dough from the fridge. Chop in half to make it easier to handle and roll the dough as thinly as you can on a flowered surface. Use a 10cm cutter to cut rounds of the dough.
Place a tsp of chicken mixture into the middle then use a dash of water to wet the circumference of the dough circle with your finger.
Make the next bit as professional as you like. I made mine look more like mini pasties but as long as the filling remains locked in, it doesnt matter what they look like!
Start by folding the dough over the filling so you form a half moon shape like a mini cornish pasty. Pinch together the middle so it sticks and do the same with the other sides. Pleat the edges however you like so it is tightly sealed. Place on a flowered tray while you make the rest.
Repeat this with the remaining mixture until you have a tray of gyozas (about 30 depending on size).

Cooking

When ready to cook, heat a large frying pan that can hold a fitted lid or a shallow saucepan with a tbsp or two of sunflower oil until hot.
Fill the pan with as many gyozas as will fit in one layer placing them on thier flat base side for about 2 minutes until golden brown and a crust has formed. Make sure they don’t stick by giving them a shake now and again.
Once a crusty golden base has formed, add 200ml of water to the pan and immediately fit with a lid. This will bubble up and steam up nicely so turn the heat down to a medium high or healthy simmer. Give them a shake to release any that are in danger of getting stuck to the bottom and then steam for 2 minutes.
Remove the lid and cook for another 2 minutes.
Serve immediately once removed from the pan and scatter with fresh chopped coriander and the dipping suace.
Chopsticks for the experienced…..

Pea and Ham Soup, Parmesan Croutons

January 11, 2015 Comments Off read Vegetables and Salads

Bit of a belated recipe post for a festive Christmas soup to use up those leftovers and freshen the taste buds after an indulgent feast! Apologies if the posts have been a little thin on the ground recently. I haven’t stopped eating or reverted to a juice only January diet that some of my friends (sorry acquaintances) have been doing (!?). I also haven’t stopped cooking….or taking photos! Far from it. But the combination of a broken laptop and a delicious adventure to Paris over New Year stole my attention temporarily.

I’m no killjoy so don’t worry, the health benefits of the peas in this recipe can be couteracted slightly if you’ve invested some well worth time into cooking a delicious succulent sugar glazed ham and have any straggling leftovers to pop in. Simialry this can be countereacted with some cheese saturated paremsan croutons. Alternatively continue the alcohol themed festivities and serve with a delicious door-stop wedge of my served ’Boy Beer Bread’ slathered with salted butter.

Pea, Mint and Ham Soup

Serves 4

550g frozen peas (50g reserved)
750ml hot stock
1 onion, chopped finely
1 large clove garlic, diced
1 large knob butter
Small handful thyme, leaves stripped
Handful fresh mint
Large handful of leftover shredded or chopped ham or ham hock
Serve with parmesan croutons below of butter slathered bread. E.g. a wedge of my ’Boy Beer Bread’

Heat the butter with a splash of oil in a large saucepan until beginning to sizzle.
Slowly cook and soften the onion for about 8-10 minutes until soft and translucent.
Add the garlic and thyme and cook for a few more minutes.
Next, turn up the heat and add the peas and mix. Add 600ml of the hot stock and half the mint leaves
Bring to the boil and simmer for about 8 minutes.
After this time remove from the heat and blend with a stick blender. Add more stock if you want it thinner, this with vary on how you like you’re soup.
Chop the reminaing mint leaves and then add to soup and blend again.
Return the soup to the hob and add the reserved whole peas and stir in the ham.
Heat through for a few minutes then enjoy!

Parmesan Croutons

250g stale bread, cut or ripped into large croutons
4 large dessertspoons of grated parmesan
About 4 tbsp olive oil

Preheat the oven to 180°C.
Douse the bread in the olive oil in a large baking tray. Cover with the parmesan and mix. Roast in the oven for about 10 minutes until golden and crispy.

Gingerbread Ice Cream, Lemon Apple Tart

December 26, 2014 Comments Off read Sweet Treats

Gingerbread! Not only is it a festive crowd and stomach pleaser but its also an adored treat in the Wardlaw household! So what could be better than gingerbread and ice cream combined for a festive spicy Christmas lunch dessert this year. I think I’ve gotten a little carried away with the gingerbread theme recenty (see here for gingerbread latte macaroons and here for gingerbread scotch pancakes). And those that know me know that ice cream is my achilles heel (see here for some inventive creations).

We’re probably in the minority in terms of food ethos on Christmas day. While many people might not think twice about their pudding choice I like to choose something that leads on from the indulgent main event that leaves people feeling happy and not sick and queezy. Don’t get me wrong, we’re a family with healthy appetite but a modest one. So, I always create something fresh and clean to cleanse the greasy remains of the turkey lunch so this zesty fresh tart is perfect.

This is a really old and long used tart recipe which could not be more simple to knock out! If you’re not making your own pastry it can be ready to go in under an hour!

Serves 6

Gingerbread Ice Cream

Although you could just flavour the ice cream base with gingerbread spices, I thought some added crumbled gingerbread would be a nice addition. Gingerbread is characteristcally mosit so I dried and crisped mine up beforehand to provide some texture to the final snowball scoop.

1 can condensed milk
300ml single cream
1tsp ground ginger
1tsp ground cinnamon
200g gingercake (I used Jamacian ginger loaf)

Preheat the oven to 200°C. Crumble the ginger cake onto a baking tray and bake for about 15 minutes or so, keeping an eye on it, until it begins to crisp a bit or loose some of its moisture. Remove from the oven and leave to cool. Don’t worry – once its cooled it will crisp up more.
Mix the condensed milk and cream together thoroughly in a jug then add the spices and mix.
Churn in an ice cream maker until thick but not too set. Alternatively you can pour it into a tupperware box and leave to set in the freezer until thicker and no longer sloppy.
Once the ice cream is the right consistency and the cake crumbs have cooled, stir them into the ice cream so it is distributed evenly and then freeze until hard.

Lemon and Apple Tart

Shortcrust Pastry (enough for 2 tart cases)

125g unsalted butter
250g plain flour
Zest of 1 lemon

Filling

1 large cooking apple
2 large eggs, whisked
1 lemon, zest and juice
100g caster sugar
50g melted butter

Start with the pastry. I like to use plain shortcrust as the ice cream and filling are sweet enough. Mix together the butter and flour in a food processer until it forms a breadcrumb like texture and then grate in the lemon zest and mix.
Keep adding a few tbsps of cold water bit by bit and mix until you form a soft smooth dough.
Form gently into a dough and shape into a disc. Wrap in cling film and leave to rest in the fridge for about 20 minutes.
Meanwhile, preheat the oven to 180°C and line and grease a 20cm loose bottomed tart tin.
Once rested, roll the pastry thinly on a floured surface and line the tart tin pushing the pastry into the edges neatly. Use a fork to prick 4-5 wholes across the base to stop it puffing up while cooking. Line with a sheet of baking parchment and fill with baking beans. Bake the tart case blind for about 15-20 minutes until it has a light straw colour and is mostly cooked.
Remove the beans and parchment and return the case to the oven to cook the base for about more 5 minutes. Finally brush with a little beaten egg to cover the wholes and seal the pastry.
Leave the case to cool while you make the filling.
Whisk the eggs, sugar and lemon zest and juice in a bowl.
Melt the butter and add to the mixture, whisking as you go.
Grate the apple into the eggs too.
Fill the tart case with the mixture and bake in the oven for about 35-40 minutes until just set and golden on top.

Serve the tart dusted with icing sugar and with a snowball of gingerbread ice cream!

Scandinavian Salmon

November 30, 2014 Comments Off read Seafood

Sweden is currently at the top of my list of must visit destinations and it has been for a while….a long while. My sister has sadly even beaten me to it on a work trip. I have an idealistic stereotype which I’m apprehensive to shatter by visiting the glorious country which, along with a lack of sustainable funds (its expensive I hear?) may be the reason for the delay in my foodie voyage. Delicious, healthy and cleanly styled food I can’t help but be drawn to it. This and the fresh and varied landscapes coupled with the beautiful people earns it top position. A foodie pilgrimage coupled with some outdoor adventures I will get there in 2015! But for the time being I had to settle for my own style of Scandi cooking. It was either that or Ikea and frankly Ikea just doesn’t cut it.

Serves 2

2 salmon fillets (Mine were Alaskan and delicious….although not exactly Scandinavian?)
4 oz Puy lentils
2 small beets (about 250g or so)
1tsp caraway seeds
Bunch dill, chopped
Zest of 1 lemon
2 tbsp soured cream (with a dash of lemon juice and some light seasoning)

Preheat the oven to 200°C.Cut your raw beets into chunks, drizzle with oil and season with salt and pepper and the caraway seeds. Roast for about 30 minutes in a baking tray until tender and a little charred at the edges.
Meanwhile, simmer your lentils in boiling water for about 18 minutes until tender but still with a slight bite. Drain and season with salt and pepper.
Add the dill, lemon zest and a tsp or so of red wine vinegar to the warm lentils. Then add the roasted beets while still warm.
Set aside and keep warm while you cook the salmon.

5. If frying (alternatively grill skin side up) heat a frying pan until hot and add a tbsp of light olive oil. Season the fillets and fry, skin side down for about 4 minutes depending on the thickness. Flip and fry for the final minute to seal the flesh side.

6. Serve the salmon on top of the beety lentils with a generous spoonful soured cream.

Beets, lentils, dill, lemon, soured cream, salmon,

Gingerbread Latte Macaroons

November 17, 2014 Comments Off read Sweet Treats

Its official. The John Lewis advert has graced our televisions and Starbucks have out their red cups so Christmas is fast approaching! Yay! For those who know me will know I’m a Christmas fan through and thorough…however I can’t have celebrations too early. No songs before December 1st and no tree until at least the first week! So festive flavours are a tasty and subtle introduction to the festive season. After a couple of delicious novelty Christmas coffees shared on a chilly Sunday evening after a lovely weekend last week I was inspired to make these. Its been a whle since I’ve knocked out a batch of macarons but these were dying to be made.

Makes about 15

Macarons

90g eggs whites (about 3)
30g golden caster sugar
100g icing sugar
200g ground almonds
½ tsp ground ginger
¼ tsp ground cinnamon
Pinch nutmeg

Buttercream

1 heaped tsp coffee dissolved in 1 tbsp boiling water
80g butter, unsalted and softened
40g sieved icing sugar

Line a baking tray with parchment and preheat the oven to 140°C.
Whisk the eggs whites until soft peaks. Add the sugar bit by bit whisking until glossy stiff peaks form
Blend the almonds, icing sugar and spices in a food processor until fine.
Fold 1/3 into the eggs whites (you can be more heavy handed with the first 1/3)
After this fold in the rest, being careful to retain as much air as possible.
Spoon the mixture into a piping bag and pipe consistent macarons onto the baking tray. mine were fairly large. The size doesn’t matter as long as they are all the same!
Leave to rest and form a ‘skin’ (delightful!) for about 20-30 minutes
Bak for about 15-20 minutes depending on their size.
Leave to cook before lifting from the parchment.
Blend the butter cream ingredients together until blended. Spoon into another piping bag and pipe onto one macaroon half. Sandwich together with another empty shell and repeat with the rest.
Eat with a warm coffee or store in an airtight container!

Rump Steak, Herb Fire Sauce

November 13, 2014 Comments Off read Meat

Work has been stressful recently I’m not going to lie. So after another long and challenging day I eagerly donned my well worn trainers, embarrassing (but necessary) high vis and rucksack and took to the road and ran home. I love running home after work, its a great way to relax blow the cobwebs from my mind and cleanse my lungs….until I hit Earls Court that is and the bus fumes. Alas.

My run usually involves daydreaming about recipes and what I’m going to cook along with other things. After a long week and some serious after work power yoga sessions I’ve been eating healthy but quick to make suppers and I craved a steak and a little time spent in the kitchen. So….I made a well needed detour past the butchers and nabbed myself a lovely dark, dry piece of rump steak with an unhealthily large piece of flavoursome fat along the back and continued my run home…noticably faster.

Inspired by a chimichurri sauce this to be honest was made on the spot with leftover herbs, plenty of chilli and some lime. I have tried to remember what was added so use this as a guide. Add a touch of anything to balance the flavours and eat with joy! I packed a lot of chilli into mine…it was hot!

Serves 2

Green Sauce

Large handful flat leaf parsley
Large handful fresh basil
Large handful coriander
½ tsp chilli flakes
¼ red chilli (if a hot one)
1 garlic clove
¼ red onion, chopped
1 tbsp red wine vinegar
1 btsp lime juice
3 tbsp rapeseed oil

To serve

2 large sweet potatoes, chopped into wedges
2 rump steaks
Green beans, asparagus, broccoli or choice of vegetables

Preheat the oven to 200°C. Place the potato wedges on a baking tray, season generously and drizzle with oil. Roast for about 30-40 minutes until tender and crispy round the edges.
Meanwhile make the sauce. Add all the ingredients except the oil, lime and vinegar to a food processor and season. Blend until chopped. Add the lime and vinegar and blend again. Add enough oil to loosen and bring the sauce together into a thick but spoonable ‘paste’. You don’t want it too runny – more like a salsa.
Heat a frying pan until hot and add a dash of oil. Season the steaks with freshly cracked black pepper and salt. Sear the steak on their edge on the fat side for about 1 minute to render down the fat and allow you to fry the steak in this lovely flavoursome oil. The time will depend on how much fat you have on your steak.
Once rendered and crisp, fry your steak for about 2 to 2 ½ minutes each side for a piece around 2 ½ cm thick (this will give you medium rare). Once cooked leave to rest wrapped tightly in foil for 5 minutes.
When ready to serve, slice your rested steak and drizzle with any resting juices. Serve alongside the roasted potato wedges and any vegetables of your choice. Spoon over your punchy sauce and enjoy!

Drink with nothing but a cold beer of water……..I opted for beer.

Bream and Herby Quinoa

November 11, 2014 Comments Off read Seafood

Simple, healthy, super quick and will hit the spot for flavour. I live off suppers like this throughout the week as they can be made within half an hour and grains and pulses like quinoa are so versatile to play with depending on whats in your fridge. My fridge this evening included bunches of fresh herbs, half a red onion and a fading packet of lonely pine nuts. Feel free to add whatever you have to hand: Chorizo, leftover chicken, stray vegetables or some lemony crumbled goats cheese….

Serves 2

120g quinoa/bulgar wheat mix (I used this one)
Large handful of each: Basil, dill, coriander, parsley, chopped
1 red onion, sliced thinly
1 tsp ground cumin
Zest and juice of 1 lemon
Handful pine nuts, toasted
2 sea bream fillets

Simmer the quinoa in water for about 10-15 minutes until ready and soft (follow packet instructions for different types) Drain and set aside to cool slightly.
Heat a frying pan until hot and dry toast the pine nuts until just starting to colour and smell fragrant then remove and leave to cool.
Heat a little oil in the frying pan and soften the onion for about 5 minutes until starting to turn translucent. When soft, add the ground cumin and stir for a few minutes. Remove from the heat and stir this into the quinoa with the pine nuts and herbs.
Season and stir in the lemon juice and zest.
Heat a frying pan until hot. Season and score the skin side of your bream fillets. Add a dash of oil to the pan and fry skin side down for about 3 minutes and then flip over for the final minute to finish the cooking.
Serve on top of your herby quinoa with some lemony or spiced yoghurt if you like!

Spinach Pearl Barley Risotto

November 3, 2014 Comments Off read Vegetables and Salads

Today felt like a Tuesday. Never good if its Monday! After spending half my weekend at work for various reasons, today was a really long and eventful day. I was looking forward to nothing better than stirring a glossy silky risotto in the kitchen all day. I think I may actually prefer pearl barely here (or this evening anyway). Although not as creamy as those made with Aborio rice, barely gives an added texture and bite here. Served healthily and simply, meat free with a soft poached egg it could not have hit the spot better!

NOTE: Same risotto making rules apply…see tips here for the best!

Serves 2

150g pearl barley
Chicken/vegetable stock (about 800ml)
1 onion, chopped finely
1 garlic clove, crushed
3 large knobs of butter
1 large glass dry white wine
150g spinach
Handful chives, chopped
Large generous handful of fresh grated parmesan (plus extra for garnish)
Zest 1 lemon, juice of half
Salt and pepper
2 eggs, fresh and at room temperature
Additional extras to add: Handful of rocket; scatter with fried chorizo; shaved parmesan; top with fish or chicken…

In a large saucepan melt a knob of butter with a tsp of oil until starting to sizzle. Add the onion and cook slowly and gently until soft and translucent. Meanwhile, heat your stock in a saucepan on low.
Add the garlic to the onion and cook for a few minutes before adding in the pearl barely. Turn the heat up and fry the barley for a minute or so.
Pour in the wine and allow the alcohol to burn away slightly and absorb. Once this is done, reduce the heat and add your first ladleful of hot stock. Keep at a light simmer and continue adding stock as soon as the previous addition has been absorbed. Never let it get dry though. Keep stirring to release the starch to give a creamy risotto.
Keep adding until the pearl barley is cooked with a slight bite. This may vary and will be longer than risotto rice. Mine took about 30 minutes. Make sure the texture remains loose.
Meanwhile, blend your spinach and chives in a food processor of chop finely, with a little oil to loosen.
When the barely is ready and the mixture is like a runny porridge, add the spinach, lemon zest, juice and some seasoning – lots of black pepper! Get another saucepan on to simmer gently for the eggs.
Stir the risotto until thick but still unable to hold its shape – there is nothing worse than risotto that ‘sits’ on the plate like mash. It should always need a bowl!
Remove from the heat and add the cheese and the remaining butter and pop a lid on and leave to rest.
While resting, poach your eggs in barely simmering water for a few minutes until the whites are just set and the yolks are still runny.
Stir the melted cheese and butter thoroughly into your risotto and serve in shallow bowls topped with your soft poached eggs!

And served with a delicious Chilean Riesling available here