A sensational three-course Sunday lunch
Wondering what to serve the family this weekend? Look no further - we've provided the perfect menu!
Cooking Sunday lunch for the family is a great tradition. Especially for those of us who - try as we might - can't seem to quite make time for a family meal during the week.
At lovefood.com, we think its really important to spend time togther enjoying a meal, but it can be all to easy to fall into the traditional roast route and not experiment. So we've rounded up a three course sunday lunch that's simple to make and exceedingly tasty to eat - enjoy!
To start - Brian Turner's chunky tomato soup
Soup is one of the most traditional of dishes on the British culinary scene.
People just threw in whatever vegetables they had with a little bit of grain or, when they were lucky, some meat.
When tomatoes gradually came to be accepted, some two centuries or so after they had been introduced from the New World, they were only used to make soups or acid sauces or ketchups.
Apparently it wasn’t until the twentieth century that we were brave enough to eat these scarlet imports raw!
Read Brian Turner's recipe for chunky tomato soup
For main - Richard Corrigan's chicken chasseur
This is a beautiful family dish that takes just 20 minutes to prepare and 40 minutes to cook.
It's easy to make and serves four people.
You need one whole chicken, cut up into eight to ten pieces. And for the pasta, you need double-zero flour.
Why? Because its high gluten content makes the dough elastic, giving the pasta bite.
We recommend using free-range organic eggs - not only because it's the right ethical choice but also because it gives great results. The yolks’ rich colour translates into vibrant pasta.
Delicious!
Read Richard Corrigan's recipe for chicken chasseur
For a vegetarian main - Bill Granger's pumpkin cannelloni
You can make this dish well in advance of serving.
Cover and freeze the assembled cannelloni without baking.
To cook from frozen, place in a preheated oven at 170C/150C fan/Gas 3 for about 45 minutes or until golden and heated through.
Read Bill Granger's recipe for pumpkin cannelloni
For dessert - Henry Dimbleby's upside-down pear tart
This is one of those versatile recipes. You can use almost any fruit – pears, apples, plums, nectarines, peaches and oranges all work well. When using soft fruit in this tart it is better if the fruit is slightly under-ripe. You can also play with the syrup: try a red wine syrup with star anise and plums. White wine, vanilla and nectarine make a subtle combination; with oranges try using shortcrust pastry and a really treacly syrup made with a little molasses as well as sugar. In this pear version, the flavour of the cardamom transforms this simple tart.
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