RECIPES JARED INGERSOLL STYLING IMOGENE ABADY PHOTOGRAPHY NICKY RYAN

Grilled speck & fried eggs with tomato & pomegranate salsa
Serves 4

Speck is similar to bacon, but is cured in salt and spices, smoked and then aged to form a dense slab of meaty, fatty goodness. This recipe calls for speck that has been poached in advance, but if you cannot be bothered with that, thin slices cooked just as they are will be equally delicious.

500g piece of speck, cut into 4 thick slices
1 brown onion, cut into quarters
1 bay leaf
4 whole peppercorns
1 tbsp butter
8 eggs
Sourdough toast, to serve

Tomato & pomegranate salsa:
1 small Spanish onion, finely diced
1/2 bunch parsley, leaves picked and coarsely chopped
A few mint leaves, coarsely chopped
5 roma tomatoes, finely diced
100ml Cortas pomegranate molasses
120ml extra virgin olive oil
Salt and pepper

1. To prepare speck, place in a pan with brown onion, bay leaf and peppercorns, and cover with water. Cover and gently simmer for 1 ½ hours or until really tender. In the last half-hour of simmering, begin to prepare salsa and eggs.
2. To make salsa, combine ingredients in a bowl and season to taste.
3. Heat butter in a large non-stick pan over a medium heat until butter foams. Crack each egg on the side of the pan and let it slide in. Fry gently until the white is set, then either carefully turn and fry on the other side for 20-30 seconds, or put a lid on the pan for a minute to ensure the yolk is warmed through. Season with salt and pepper.
4. To grill speck, brush with a little oil, place onto a hot grill plate and cook until golden. Try not to move speck too much; only turn it once or twice while cooking.
5. Warm 4 plates and slide 2 eggs onto each. Add a piece of speck and some salsa on the side. Enjoy with slices of generously buttered sourdough toast.

Lamb & chermoula sausage rolls with red wine potatoes
Serves 4

Who doesn't like a sausage roll? With exotic chermoula, this version is a twist on the original. Make the mince preparation first and then get the potatoes going before preheating the oven and filling the pastry. If you get the timing right, pulling your Father's Day lunch together will be a breeze!

Sausage rolls:
800g minced lamb
2 tbsp parsley, finely chopped
2 tbsp mint, finely chopped
Pinch of saffron threads, lightly toasted
1 tsp chilli flakes
1/4 cup Sunbeam dried currants
1/2 cup pine nuts, toasted
1 Spanish onion, finely chopped
Sea salt
Black pepper, freshly ground
1 packet Pampas butter puff pastry, defrosted
1 egg, lightly whisked
Poppy seeds

1. In a large bowl, combine lamb with parsley, mint, saffron, chilli, currants, pine nuts and onion. Season well with salt and pepper.
2. Roll out butter puff pastry or, if using pre-rolled sheets, place 2 sheets on a lightly floured work surface. Put lamb mixture along the longest edge of each sheet of pastry until you form a sausage-thick log along the length of the pastry. Brush the inside edge of the ‘sausage' with egg wash, then gently fold the pastry back to enclose. Cut to the size you want, then repeat until remaining pastry and lamb is used up.
3. Preheat oven to 200°C and line a baking tray with baking paper. Brush sausage rolls with egg wash and sprinkle with poppy seeds, then bake for about 20 minutes or until golden. Serve immediately.

Red wine potatoes:
1kg chat potatoes
2 bay leaves
2 garlic cloves, finely minced
Salt and pepper
500ml oil, for frying
1/2 bottle red wine

1. Wash potatoes, but leave them whole and unpeeled. Place into a saucepan and cover with cold water. Add bay leaves, garlic, salt and pepper, and boil until soft. Leave in the water until you are ready to fry them. Heat oil in a large saucepan. Strain potatoes and shake off any excess water, then squash them between your hands until the sides split and open up.
2. Carefully place potatoes in hot oil and deep-fry until they start to brown. Very carefully add wine, just a bit at a time, until all the wine has been added, then keep cooking potatoes until the wine has evaporated and the potatoes fry again. Remove potatoes from oil and season with salt. Serve alongside sausage rolls.

Chowder pie
Serves 4

400g purged clams or mussels
100ml white wine
2 tbsp butter
100g smoky bacon, finely diced
1 garlic clove, finely diced
1 white onion, finely diced
2 carrots, finely diced
2 tbsp flour
400ml milk
100ml cream
4 sprigs of thyme
2 tbsp fresh oregano, finely chopped
2 tbsp parsley, chopped
1 sheet Pampas puff pastry
1kg blue-eye trevalla fillet (or similar firm
white fish), cut into 4 pieces
1 egg, lightly whisked

1. Heat a large saucepan and tip in shellfish and wine, then cover and cook until shells have opened. Strain and reserve liquid. Remove shellfish meat from shells and reserve.
2. Place butter into a saucepan, add bacon and gently fry until the bacon has released some of its fat but has not yet started colouring. Add garlic, onion and carrots, and cook until they have started to soften. Sprinkle in flour and stir vigorously, then slowly add milk, shellfish liquid and cream, stirring the whole time to avoid any lumps forming. Finally add thyme, oregano and parsley and bring to the simmer.
3. Preheat oven to 190°C. Cut a disc of pastry to fit your pie dish. While sauce is still hot, place sauce, fish and shellfish into pie dish. Do not overfill your dish - fill it to just underthe lip. Quickly place pastry disc on top, brush with egg wash, then put straight into the hot oven. The pie should take no longer than about 20 minutes to cook.
4. Serve straight away with a big bowl of creamy mashed potato and a green salad.

Chocolate fondant with beer
Serves 4

90g unsalted butter, plus additional for greasing
90g quality dark chocolate, such as Callebaut 811
2 eggs
2 egg yolks
75g caster sugar
40g flour
Whipped cream, to serve
A glass of porter or other good beer

1. Grease 4 moulds really well. I use small stainless-steel rings that are 75mm diameter and 40mm high. If you don't have these, use souffle ramekins or oven-proof teacups.
2. Preheat oven to 180°C. Place butter and chocolate in a heat-proof bowl over a saucepan of boiling water and stir until melted and smooth. While this is happening, whisk eggs, egg yolks and sugar together
until thick and pale. Gently fold in the chocolate, then carefully fold in the flour.
3. Spoon mixture into your prepared containers and bake for 12-14 minutes. They are ready when the fondant is set and looks like a baked cake, but when you gently push with your finger you can feel a liquidy middle that is just waiting to burst out.
4. Turn your hot fondants oh-so-gently onto plates and serve with a dollop of whipped cream and a glass of porter on the side.