Edibletcetera – Fast & Fabulous Food | Quick (Mostly) & Easy Recipes for Busy People who LOVE Good Food…

Recipe – Almond & Elderflower Cake

Posted on May 4, 2013 by edibletcetera

This is a lovely moist cake that would be perfect as an afternoon tea treat; the combination of ground almonds and elderflower syrup means you’ll almost need a spoon to eat it.

Elderflower syrup (or cordial) isn’t as widely available in the US as it is in the UK but IKEA sells it – look for ‘Saft Flader’; otherwise you can get it from Amazon.com at a reasonable price. It makes a refreshingly floral and summery non-alcoholic drink, diluted with sparkling or flat water – and can be used in cocktails.

Talking of cocktails, I suppose you could use St. Germain here instead (the alcoholic liqueur version) but that means the cake would only be suitable for adults.

ALMOND & ELDERFLOWER CAKE

(Serves 8- 10)

Ingredients:

8.8 oz (250g) of unsalted butter, softened

5.5 oz (150g) of fine (caster) white sugar

5 eggs

3 level teaspoons of baking powder

3.5 oz (100g) of plain/all purpose white flour

A pinch of salt

5.5 oz (150g) of ground almonds/almond meal

7 tablespoons of elderflower syrup/cordial

For the topping:

1 oz (30g) of unsalted butter, softened

7 oz (200g) of powdered/icing sugar

3-4 tablespoons of elderflower syrup/cordial

Toasted flaked almonds for decoration

Action:

Pre-heat the oven to 350F (180).

Sift the flour, salt and baking powder together in a bowl.

Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time – don’t worry if it curdles – then lightly fold in the flour, followed by the ground almonds.

Butter or line a round cake pan and add the cake mixture, smoothing evenly.

Bake for approx 40 minutes or until a skewer inserted into the center comes out clean.

Remove the cake from the oven and pierce it all over with a skewer or toothpick then carefully pour the 7 tablespoons of elderflower syrup over the cake to soak in – cool the cake on a rack.

For the topping:

Whisk the softened butter and powdered sugar together until it has a fine breadcrumb consistency; or rub it together with your fingers to create the same result.

Add the remaining elderflower syrup and whisk until you have a paste. If it’s too thick or too thin, add more syrup or powdered sugar accordingly, until a spreadable consistency. Spread over the top of the cake then decorate with toasted flaked almonds.

Posted in Desserts | 2 Comments

Recipe – Truffled Mac ‘n Cheese with Wild Mushrooms & Artichoke Hearts

Posted on April 27, 2013 by edibletcetera

I recently bought a cookbook that aimed to include highly nutritious ‘superfoods’ in each recipe – the book contained some interesting ideas and one in particular caught my eye; this one in fact.

Unfortunately, the recipe in question contained errors and omissions so I’ve corrected it, reworked it and made it fit to share here.

The earthy combination of dried wild mushrooms, fresh shitake, wholewheat macaroni and truffle oil is enhanced with the addition of chunky artichoke hearts.

I recommend using dried porcini and because I know what I’m doing, I pick my own but these days they’re available from good supermarkets; they’re quite expensive but strongly flavored so you don’t need much. You can use less expensive varieties of dried mushrooms but they’ll lack the punch of porcini.

Black or white truffle oil is also available in good supermarkets – keep it in the fridge to preserve its freshness.

The addition of Duxelles is optional. I make batches of this intense mushroomy paste and freeze it in ice cube trays for whenever I want to add more mushroom flavor… it’s totally worth the effort as it will enhance soups, stews, sauces, pizzas, mashed potatoes, steak, or any mushroom-based pasta dish.

TRUFFLED MAC ‘n CHEESE with WILD MUSHROOMS & ARTICHOKES

(Serves 4)

Ingredients:

½ oz (14g) of dried porcini mushrooms

½ pint (240ml) of boiling water

2 tablespoons of black or white truffle oil

3 tablespoons of wholewheat or regular flour

½ teaspoon of sea salt

A good grind of black pepper

½ pt (240ml) of skim milk

Optional – 1 tablespoon of duxelles

4 oz (114g) of fresh shitake mushrooms, stems discarded, caps thinly sliced

3 oz (85g) of finely grated Fontina cheese

Grated Parmigiano Reggiano cheese, measuring approx ½ cup (120ml measure)

9 oz (260g) of frozen artichoke hearts, defrosted – or – artichoke hearts in water, rinsed and drained – roughly chopped

6 oz (170g) of dry weight whole wheat macaroni, cooked

Action:

Pour the boiling water over the dried porcini and set aside for 30 minutes. Strain and reserve ½ cup (120ml) of the soaking liquid (use the rest as stock for something else). Coarsely chop the soaked mushrooms, set aside.

Heat the truffle oil in a large pan over a medium heat then add the sliced shitake mushrooms – sauté for a few minutes until soft. Add the duxelles (optional) and blend thoroughly for a minute.

Add the flour, sea salt and black pepper – stir until a thick paste forms then turn the heat down and add half of the skim milk. Whisk until smooth then gradually add the remaining milk and the reserved ½ cup (120ml) of mushroom soaking liquid, along with the chopped soaked dried mushrooms.

Allow to simmer, stirring for 2 minutes until the sauce has thickened. Remove from the heat and add the cheeses (save a teaspoon of each to sprinkle over before browning).

Heat the broiler/grill.

Once the cheeses have melted, add the cooked macaroni and chopped artichoke hearts.

Pile everything into an oiled gratin dish, sprinkle with the reserved cheese (add more if you like) and stick under the grill/broiler for a few minutes or until the cheese on top is golden and bubbly.

Serve with a green leafy salad with a lemony dressing, or your favorite veg.

Posted in Pasta, Vegetables / Vegetarian | Leave a comment

Recipe – Sticky Spiced Blood Oranges

Posted on April 20, 2013 by edibletcetera

Wandering around my local supermarket the other day I spied a bag of glorious little blood oranges and as they’re only in season occasionally, I had to grab them.

The fragrance and deep ruby color of their juice is absolutely wonderful in cocktails but I wanted to present them in a way that left no doubt as to what they were, so what better than to grill them?

Its also one of the quickest and easiest dessert you can make; messy yes – but in the best possible finger-licking way and the smell of sugar caramelizing with cinnamon and citrus will make you drool.

If you don’t like cinnamon, try using something else such as allspice or vanilla….cayenne pepper could also be interesting.

I like them just as they are but you can make a minty, honey yoghurt dressing for dipping or pouring. Just whisk together 2 tablespoons of clear honey, 2 tablespoons of chopped fresh mint and 9 oz (250g) of regular plain yoghurt.

The blood orange season is short so get them while you can.

STICKY SPICED BLOOD ORANGES

(Serves 4)

Ingredients:

6 blood oranges (or more, if they’re tiny)

2 tablespoons of powdered (icing) sugar

1/2 teaspoon of ground cinnamon

Action:

Heat your grill/broiler to its hottest setting.

Combine the juice of one blood orange with the icing/powdered sugar and cinnamon.

Quarter the remaining oranges and trim out the white pith that runs along the center of each wedge.

Dunk the cut sides of each segment in the juice/cinnamon/sugar mix and arrange skin side down on a grill pan.

Grill for 2-3 minutes then brush any remaining juice over the oranges and grill for another 2-3 minutes or until they’re bubbling and starting to caramelize. Watch like a hawk to prevent burning.

Let them cool slightly and eat with or without the mint dressing.

Posted in Desserts, Gluten Free Desserts, Made in Under 30 mins, Vegan | 9 Comments

Recipe: Tuscan Kale & White Bean Soup with Sausage

Posted on April 13, 2013 by edibletcetera

Kale is referred to as a ‘superfood’ these days. I’ve always thought it was super and have been adding it to soups for as long as I can remember.

This is my version of a classic Tuscan recipe – drop dead easy to make and highly nutritious; perfect for one of those lingering wintery days when spring is hovering and can’t make its mind up whether to appear or not.

It calls for Tuscan kale, aka ‘Dinosaur kale’ which is widely available but use any kale you prefer. I found a huge bag of organic baby kale in Costco the other day and it ended up in this soup, baby stalks and all…along with an interesting pre-cooked organic Italian chicken sausage, made by Open Nature and available in good supermarkets. I couldn’t find a classic Italian pork sausage anywhere so this had to make do and it was very good.

Soaking and cooking your own cannellini beans yields a tastier result but I realize many of you are too busy for all that, so by all means open a can of cooked beans but rinse them thoroughly under cold water first to remove any excess salt and starch.

The Parmigiano Reggiano rind is optional and makes a wonderful chewy treat for the lucky person who finds it in their bowl. I always save the rinds and freeze them for when I want to add an extra ‘oomph’ to soups.

You might want to buy some extra kale and make a salad or perhaps some light, airy, more-ish oven baked kale crisps – an example of how something really healthy can taste exceptionally good and they’ll be gobbled down as soon as you pull them out of the oven.

Finally, I hope you’ll read my local restaurant reviews (links on the right) in the event you ever visit Aspen, if you haven’t already; this part of Colorado is worthy of the most discerning ‘bucket list’…

Tuscan Kale Soup with White Beans, Spicy Sausage & Parmesan Rinds

TUSCAN KALE & WHITE BEAN SOUP with SAUSAGE

(Serves 10-12)

Ingredients:

2 Italian sausages (any kind), skinned and crumbled

4 tablespoons of extra-v olive oil

2 medium onions, finely chopped

2 fat cloves of garlic, minced

2 quarts (2.27litres) of organic chicken stock

1 cup (240ml) of dry white wine

6 sprigs of fresh thyme

1 good-sized bunch of kale – stalks discarded, leaves washed and chopped

4 cups (960ml measure) of cooked cannellini beans, rinsed and drained

Optional – one or two Parmigiano Reggiano rinds

Action:

Heat the olive oil in a large wide pan with a lid and sauté the sausage until browned; lift out with a slotted spoon and set aside.

In the same pan, sauté the onion and garlic over a low heat until soft, then add the thyme and white wine. Bring to a rapid simmer until almost all the liquid has evaporated – add the cheese rind (if using).

Add the chicken stock and kale; bring it to a boil then cover and simmer for 15-18 minutes.

Add the beans and cooked sausage – bring everything back to a simmer, cover and cook for a further 15 minutes.

Serve with hot crusty bread and plenty of freshly-ground black pepper.

(Adapted from a Frances Mayes recipe)

Posted in Meat, Soups | 2 Comments

Recipe – Gratin of Spinach, Leeks and Roasted Peppers

Posted on April 6, 2013 by edibletcetera

Can’t get your team to eat enough vegetables?

Try this gratin of fresh spinach, leeks and roasted red peppers that’s baked with just the right amount of cheese to make it more tempting than the usual pile of unadorned greens.

Turn it into a complete vegetarian meal by piling it into a pastry case before baking and call it ‘quiche’- in which case I’d recommend sprinkling extra Parmigiano on top; otherwise it’s an ideal accompaniment to just about any meat or chicken dish.

A shortcut: use those peeled, fire-roasted peppers that you get in jars from the supermarket….they’re almost as good as the ones you’d grill yourself.

You can make it ahead up to the point of baking; just cover and refrigerate for up to 24 hours and bring it to room temp before sticking it in the oven.

Feel free to experiment with different cheeses. I like to use Swiss Gruyere and Parmigiano Reggiano because they both have lots of flavor, so you’ll use less of it.

GRATIN of SPINACH, LEEKS & ROASTED PEPPERS with 3 CHEESES

(Serves 8 as a side dish)

Ingredients:

Four 10 oz (285g) bags of baby spinach leaves, pre-washed

3 red bell peppers

1 ½ tablespoons of butter

1 ½ tablespoons of olive oil

3 medium sized leeks, white and pale green parts only, washed and sliced thinly, making about 3 cups (approx 700ml in a measuring jug)

1 large shallot, finely chopped

3 cloves of garlic, finely chopped

1 cup of heavy (double) cream

4 large eggs

1 cup (237ml) of semi-skimmed ricotta

½ cup (118ml measure) of aged Gruyere cheese, grated

1/3 cup (80ml measure) of grated Parmigiano Reggiano cheese

1 ½ teaspoons of sea salt

A good grind of black pepper

Action:

Heat a deep non-stick pan or skillet over a medium high heat and working in batches, wilt the spinach (no oil necessary) until the leaves are bright green – transfer them to a strainer.

Squeeze as much moisture out of the spinach as possible then roll it in a towel to remove any residual liquid.

Heat the grill/broiler and char the peppers until blackened all over, turning frequently. Put them in a sealed Ziploc (plastic) bag; seal the bag and let them steam for 10 minutes to loosen the skins.

Slip off the skins; discard the stalks, seeds and white membranes then slice the peppers into ½ inch (13mm) wide strips.

Melt the butter and oil in a heavy skillet/frying pan and sauté the leeks, shallot and garlic until soft – approx 5 mins. Remove from the heat.

In a bowl, whisk together the cream, eggs, salt and black pepper, then fold in all the cheeses. Combine the spinach, leeks, shallots, garlic and two thirds of the pepper strips (reserve 1/3 for the topping).

Pile everything into a well buttered gratin dish. (You can make it ahead to this point – keep it covered and refrigerated and bring to room temp for baking).

Pre-heat the oven to 350F (180C). Bake the gratin for approx 50 minutes, or until a sharp knife inserted in the center comes out clean.

Arrange the remaining pepper strips across the top of the dish to serve.

Posted in Vegetables / Vegetarian | 2 Comments

Recipe: Grilled Chicken with Chili, Lemon, Mint & Saffron

Posted on March 30, 2013 by edibletcetera

Here’s another very easy recipe for those days when you look at the packet of boneless, skinless chicken pieces in your fridge and have no idea what to do with them.

The marinade creates some welcome heat and spice on a blustery spring day; fiery, fragrant and citrusy, the zingy combination of fresh mint, lemon, chili and saffron will have you believing that winter is behind us.

Serve this with wedges of lemon to squeeze over and perhaps some buttery couscous, spiked with dried fruits and cilantro (coriander leaf) – or just wrap each piece in a soft lettuce leaf and call it finger-food.

Grilled Chicken with Lemon, Chili, Mint & Saffron

GRILLED CHICKEN WITH CHILI, MINT, LEMON & SAFFRON

(Serves 2)

Ingredients:

14 oz (400g) of boneless, skinless chicken pieces (thigh or breast)

1 medium sized hot red chili, de-seeded and chopped

1 heaped teaspoon of dried red chili flakes

2 good pinches of saffron (Spanish)

2 garlic cloves, peeled and chopped

A good sized handful of fresh mint leaves (20-30)

4 tablespoons of extra-v olive oil

The juice of 1 large lemon

Extra lemons to serve

Action:

Cut the chicken into finger-sized strips and put them in a glass or china bowl.

In a food processor, pulse the fresh and dried chilies, garlic, saffron, olive oil, the mint and lemon juice, until you have a colorful mess.

Pour the whole lot over the chicken, toss gently, cover and chill from 30 minutes to overnight.

Heat up your BBQ grill or a heavy, ridge based grill pan. Once hot, add the chicken strips including any marinade sticking to them and cook for 3-4 minutes each side until golden brown in patches and cooked through.

Be careful not to overheat and burn the marinade – the result should be sticky and golden.

To serve: season with sea salt to taste and offer some lemon wedges to squeeze over.

Posted in Indian & Asian Cuisine, Poultry | 4 Comments

Recipe – Sauteed Mushrooms with Garlic & Melted Stilton

Posted on March 23, 2013 by edibletcetera

If you like the idea of hot, buttery, garlicky mushrooms smothered in gooey melted cheese then you’ll love this wickedly good appetizer.

English Stilton cheese is mouthwateringly tangy but you could use any good blue cheese such as Gorgonzola or Roquefort if you can’t find the real thing.

It’s really easy to make and I’ll occasionally eat this on its own for supper with some really good, crusty wholegrain bread to soak up the delicious sauce – followed by a green salad with a lemony dressing, just to balance things out.

You can use any button mushroom – I like the crimini/baby portabella/brown chestnut variety as they tend to have more flavor that the white champignons.

The recipe says ‘for two’ but as it’s rather rich, it could stretch to 4 as an appetizer.

SAUTEED MUSHROOMS with GARLIC & MELTED STILTON CHEESE

(Serves 2)

Ingredients:

8 oz (228g) of button mushrooms, stalks trimmed, wiped clean and quartered

8 oz (228g) of English Blue Stilton, crumbled to fill one cup (240ml) measure

2 fat cloves of garlic, crushed through a garlic press or finely minced

1 tablespoon (15ml) of unsalted butter

1/3 cup (80ml) of heavy cream or crème fraiche

A good handful of chopped flat leaf parsley to finish

Chunks of wholegrain crusty bread for dunking

Action:

Preheat the oven to 425F (220C)

In a heavy skillet, heat the butter over a moderately high heat and sauté the mushrooms until golden, stirring frequently for 2-4 minutes.

Add the garlic and cream and simmer gently until slightly thickened, about 4 minutes, then season with freshly ground black pepper and a small amount of sea salt – the cheese will be slightly salty so be careful not to overdo the salt (the mushrooms can be done ahead to this point – cover and chill for up to 24 hrs).

Divide the mushrooms and their sauce between two shallow, one-cup (240ml) gratin dishes and top with the crumbled Stilton.

Place on a baking sheet and bake in the center of the preheated oven until the cheese is melted and bubbling – approx 8 minutes.

Scatter with lots of freshly chopped parsley to serve.

It will be difficult to resist but allow it to cool slightly before you eat it otherwise you’ll scald your palate!

Posted in Made in Under 30 mins, Salads & Appetizers, Vegetables / Vegetarian | 10 Comments

Recipe: Lime Tart

Posted on March 16, 2013 by edibletcetera

Unlike traditional Key Lime Pie which is delicious but heavily loaded with calories, this light and luscious version substitutes ricotta and fat-free condensed milk for the usual full-fat stuff.

I used the larger Persian limes here which is why ‘Key Lime’ doesn’t appear in the title – and the buttery crust with polenta and lime zest also makes a nice change from the ubiquitous graham cracker base and only takes a minute or two to prepare.

This recipe is more delicate than its traditional cousin due to the addition of beaten egg whites so it will be all puffed-up when you first take it out of the oven. Then, like a souffle in a cold breeze, it will promptly collapse and possibly crack on the surface after a few minutes but this in no way detracts from the light and fragrantly limey end result.

Once it’s cooled, chill in the fridge and dust with powdered (icing) sugar to serve.

LIME TART

(Serves 6-8)

Ingredients:

For the crust –

3 oz (85g) of all-purpose/plain flour

1 ½ oz (43g) of fine ground polenta/cornmeal

2 oz (57g) of fine white sugar

3 oz (85g) of unsalted butter, melted

½ teaspoon of grated lime zest, chopped

For the filling –

3 eggs, separated

1 can of fat-free condensed milk

1 ¼ cups (300ml) of Ricotta (preferably home made) – full fat or semi skimmed

The juice of 2 large limes

The finely grated zest of 1 large lime

Action:

To prepare the crust –

Preheat the oven to 350F (180C)

Whisk all the dry ingredients together then add the lime zest and melted butter – combine with a fork and press into the base and up the sides of a 9-10 inch (228-250cm) loose-based tart tin.

Bake for approx 20 minutes or until golden. Cool.

For the filling –

In a bowl, combine the egg yolks, condensed milk, Ricotta, lime juice and zest. Whisk the egg whites together until they form stiff peaks and fold a quarter of them into the filling to lighten it.

Using a large metal spoon, gently fold the remaining egg whites into the filling and with a cutting motion – combine everything well.

Spoon the filling into the cooled base and bake at 375F (190C) until puffed and golden – approx 25 minutes.

Cool the tart then chill in the fridge – dust with powdered sugar to serve.

Can be made 24 hrs ahead.

Posted in Desserts | 8 Comments

Recipe: Baked Eggplant with Smoked Cheese, Anchovies & Tomato

Posted on March 9, 2013 by edibletcetera

Not strictly a vegetarian recipe as it has anchovies but this substantial appetizer will delight the occasional fish eater who considers themselves ‘almost vegetarian’ – and those of you who simply crave good, rustic food bursting with Mediterranean flavors, will also love this colorful dish.

I suppose anchovy haters could leave them out but that would defy the object as they add an indefinable richness rather than a fishy-ness.

The eggplant and tomato sauce can easily be prepared ahead of time. Just bring everything to room temperature for the final part which only takes about 10 minutes – then you’ll be ready to serve.

If you can’t find Idiazabal (a firm-textured smoked Basque sheep’s-milk cheese), use smoked Gouda – or perhaps try smoked Mozzarella instead.

Offer some warm crusty bread on the side to mop up any juices.

Baked Eggplant with Smoked Cheese, Tomato & Anchovies

BAKED EGGPLANT with SMOKED CHEESE, ANCHOVIES & TOMATO

(Serves 4 as a substantial side dish, appetizer or as a light lunch)

Ingredients:

2 eggplants (aubergines) weighing approx 1 lb (0.5k) each

¼ cup (60ml) extra-virgin olive oil

Sea salt and freshly ground black pepper

2 fat cloves of garlic, finely chopped

2 cups (480ml) of plain tomato sauce (not ketchup)

2 oz (57g) of Idiazabal or smoked Gouda cheese, grated

¼ cup (to the 60ml measure) of dried breadcrumbs, preferably home-made

12 anchovy fillets

Action:

Preheat the oven to 400F (200C)

Trim and halve the eggplants then brush the cut sides with 1 tablespoon of the olive oil. Arrange them in a baking dish, cut side up. Season with sea salt and black pepper and after the first 20 minutes in the oven, brush the cut surfaces with 1 more tablespoon of olive oil.

Bake for another 20 minutes or until they’re tender. Set aside (if making ahead, cool then cover and chill until you’re ready to add the toppings).

For the tomato sauce: heat another tablespoon of olive oil in a heavy pan and add the garlic. Cook over a medium heat until the garlic is golden then add the tomato sauce; reduce the heat to a simmer and cook for another 20 minutes or so, until the sauce has thickened.

Meanwhile, combine the grated cheese, breadcrumbs and remaining olive oil in a bowl – mix together with a fork.

To assemble; spoon the tomato sauce equally onto the cooked eggplants (if made ahead, bring to room temp first). Sprinkle the cheese and crumb mixture over the sauce and drape the anchovies across the top.

Bake at 400F (200C) for 5-10 minutes, or until the cheese has melted and the crust is golden.

Serve warm.

Posted in Fish & Seafood, Salads & Appetizers | Leave a comment

Recipe: Mushroom Pulao

Posted on March 6, 2013 by edibletcetera

Here’s one of those authentic Asian Indian rice dishes to add to your repertoire of Indian recipes that’s versatile enough to serve with any grilled fish or meat; in fact whenever you’re thinking of serving rice on the side, try this for a change.

Delicious enough to eat on its own, it has a hint of ginger, garlic, onion and garam masala, an Indian ‘finishing’ spice available in the Asian spice section or from http://a1spiceworld.com/.

You can use any cultivated (or knowledgeably-foraged edible wild) mushroom.

I like to use brown beech mushrooms, as they look mischievously trippy; good supermarkets sell them as living ‘shrooms in small sealed packets.

I’ll combine the brown beech with some baby portabellas/brown chestnut/crimini mushrooms. I don’t recommend using large, open flat mushrooms as the dark gills will yield a somewhat dirty-looking result but the taste will be just as good so that bit is up to you.

Any long grain white rice will do. I prefer basmati rice for its lovely aromatic flavor and delicate, separate grains.

You could freeze this dish but the rice grains may become brittle.

Mushroom Pulao

MUSHROOM PULAO

(Serves 6-8)

Ingredients:

Basmati rice measured to the 15 fl oz (425ml) level in a measuring jug

5 oz (150g) of mushrooms, wiped clean if necessary

2 oz (50g) of finely sliced onion

1 fat clove of garlic, minced

3 tablespoons (45ml) of vegetable oil – I use grape-seed or canola oil

½ teaspoon of peeled and freshly grated ginger

¼ teaspoon of garam masala

1 teaspoon of sea salt

1 pint (570ml) of water

Action:

If you’re using basmati rice that doesn’t say ‘pre-washed’ on the packet, rinse it under running water for about a minute then put it in a large bowl and cover with plenty of water. Soak for 30 minutes to remove any excess starch then drain thoroughly.

Depending on what type of mushroom you’re using, slice them thinly and separate the wild-looking ones.

Heat the oil in a heavy pan that comes with a tight-fitting lid and add the sliced onion and garlic. Sauté for a few minutes or until the onions have softened and started to brown at the edges.

Add the mushrooms and stir for another 2 minutes. Now add the rice, ginger, garam masala and salt and stir the rice for 2 more minutes.

Pour in the pint of water, stir well and bring to a rapid boil. Cover with the lid and immediately turn the heat to its lowest setting.

Cook undisturbed for 25 minutes, then turn off the heat and leave it covered for another 5 minutes. Do NOT be tempted to lift the lid. This last 5 minutes will ensure that the rice doesn’t break apart when you fluff everything with a fork.

You can make this beforehand; dot the rice with some butter (or butter alternative), cover with foil and heat it through gently in a warm oven.

(A Madhur Jaffrey recipe)