Beef Short Rib Ragu - recipe Below - this is my ultimate comfort food. The dish i need the most at the end of a long week or if anything goes wrong in my life. Its a food-hug in a bowl. Let me know what you guys think of this one x JGS Serves 4-6 2 tbsp olive oil 2kg beef short ribs 1 large onion, finely chopped 1 large carrot, finely chopped 2 sticks celery, finely chopped 4 cloves garlic, finely chopped 2 tbsp tomato puree 1 tsp smoked paprika 1 ½ tsp dried thyme 1 tin chopped tomatoes 200ml beef stock, with 1 cube 1 x 750ml bottle of red wine 400g pappardelle (enough for 4 people) Parm to serve Salt and pepper 1. Heat the oil in a casserole over a high heat. Pat the short ribs dry and season all over with salt and pepper. Brown the ribs in two batches for 8-10 minutes, tuning every 2-3 minutes until golden. Remove from the pan. 2. Reduce the heat to medium. Chuck the onion, carrot and celery into the pan. Season with plenty of salt and pepper and mix well. Cook, stirring occasionally, for 8-10 minutes or until everything is soft. 3. Add the garlic to the pan. Mix well and cook, stirring occasionally, for a minute until fragrant. Then add the tomato puree, paprika, thyme, tomatoes, stock and red wine. Mix well and bring to the boil. Return the ribs to the pan. Cover, reduce the heat to low and cook for 3 ½ - 4 hours or until the meat falls off the bone. 4. Remove the ribs from the sauce and leave to cool slightly. Remove and discard the fat, bone and sinew. Shred the meat and cover. 5. Meanwhile, leave the sauce, bubbling gently without the lid to reduce by half. It will take 50-60 minutes. Add the meat and mix well. Do a final seasoning check and you are done. Remove a third of the sauce for leftovers. 6. Cook the pasta until al dente in a large pan of boiling salted water. Drain and add to the ragu. Mix well and serve with plenty of Parm. #pasta #easydinnerideas #shortribs #comfortfood

Roasted Celeriac and Romesco Sauce – Recipe Below - this veggie packed feast is SO good that you will have it on repeat. The celeriac is roasted until nutty and served with a Spinach style sauce made of peppers, paprika and almonds. enjoy x JGS Serves 4 1 celeriac – washed and cut into 1cm wedges 4 tbsp olive oil, plus extra for drizzling 360g roasted red peppers from a jar, pat them dry 60g roasted unsalted, skinned almonds, plus extra for serving 2 cloves garlic 1 tbsp sherry vinegar (or red wine vinegar) 2 tsp smoked paprika A small handful of finely chopped parsley leaves Salt and pepper 1. Preheat the oven to 200c fan. Pop the celeriac into a roasting tin and add 2 tbsp of the oil and plenty of salt and pepper. Toss together and roast for 25-30 minutes or until tender and a little golden. Sprinkle over 1 tsp of smoked paprika and a little salt. Toss together and return to the oven for 3 minutes so the veg can soak up the flavours. 2. Meanwhile, chuck the peppers into a blender with the almonds, garlic, vinegar, remaining oil, remaining smoked paprika and a pinch of salt. Blend until you have a smooth sauce. 3. To serve, swirl most of the sauce onto a serving plate and top with the celeriac. Spoon over the rest of the sauce and then rain down loads of smashed almonds and parsley. Drizzle over a little more oil and dive on in. #veganrecipes #vegetarianrecipe #healthyrecipes

Easy chicken dinner - recipe from my cookbook Fast Feasts x JGS #Stickychickenrecipe #Healthychickenrecipe #Homemadechips

Creamy Courgette Orzo – Recipe Below – this is one of those delish, one pot orzo recipes that tastes so good and is ready to rock in under 30 minutes. I love to serve this with charred asparagus that I just oil and season and then char in a very hot pan for a few minutes until tender. If you don’t fancy that a crisp green salad or a beautifully cooked steak. Let me know how you would serve it x JGS Serves 4 2 tbsp olive oil 4 spring onions, finely chopped 500g courgette, grated 2 cloves garlic, grated 400g orzo 750ml vegetable stock 150g baby spinach, finely chopped The zest and juice of a lemon 2 large handful of roughly chopped basil leaves Parmesan to serve 100ml double cream 150g burrata Salt and pepper 1. Heat the oil in a large frying pan over a medium-high heat. Add the spring onions and courgette. Season with salt and pepper and cook, stirring occasionally, for 8-10 minutes or until you have cooked out moist of the moisture. 2. Reduce the heat to low and add the garlic, orzo and stock. Stir together, cover and cook, stirring occasionally to break up the orzo, for 10-12 minutes or until the liquid has gone and the orzo is al dente. Add the spinach, cover and cook for 1 minute until wilted. 3. Add the lemon zest and juice, most of the basil, Parm, double cream and plenty of salt and pepper to the pan. Mix well and check you happy with the seasoning. 4. Transfer to a serving plate and top with the buratta. Scatter over any remaining basil and serve immediately. #orzo #courgettes #vegetarianfood #easyrecipes #mealprepideas

Smashed Broad Beans and Ricotta on Toast – recipe below – this simple summery delight is the perfect thing to make when you have guests coming over. I use frozen broad beans but you could just as easily use tinned or fresh if you can get them. Let me know what you guys think of this one. It’s a new staple in our house x JGS Serves 4 as a starter 200g frozen broad beans 2 tbsp extra virgin olive oil, plus extra for drizzling 2 tbsp grated Parmesan The juice of ¼ of a lemon 1 large handful of finely chopped basil leaves 2 slices of sourdough 1 clove garlic 250g ricotta The zest of a lemon Salt and pepper 1. Chuck the beans into a heat proof bowl and cover with just boiled water. Leave for 2 mins. Drain and pod them. If you squeeze the fatter end where the root is they pop out. Discard the skins. 2. Mash the beans with a fork and add the olive oil, Parmesan, lemon juice, most of the basil and a pinch of salt and pepper. 3. Heat a non-stick frying pan over a high heat. Drizzle a little olive oil over both sides of the sour dough and toast in the pan for 1-2 minutes a side or until golden and crispy. Rub one side with the garlic and pop onto a plate. 4. Mix the ricotta with the zest of half a lemon and a good pinch of salt. 5. To serve, top the toast with the smashed beans and then the ricotta. Scatter over the remaining basil and lemon zest. Drizzle over a little oil and slice up into 2-4 pieces. Serve immediately. #healthyrecipesdinner #healthysnack #vegetarianfood #sourdoughrecipes