Introducing
Simon
My job in corporate finance means that I work very long hours, and as such I find myself eating ‘Al desko’ several nights a week. On the nights when I am at home, I’d love to be able to cook something healthy and delicious, but also pretty quick! At weekends I dedicate much more time to cooking as a great way to unwind, but in the week I need something speedy that I can prepare, cook and get to the table pronto.
Although a luxury for a time-poor corporate financier, cooking from scratch really is the best way to eat.
We all know that proper home cooking needn’t be difficult - my Granny puts it best: “Can you read? Then you can cook!”
Preparing a meal at home using fresh ingredients is cheaper, healthier, more fun and more satisfying than ordering a takeaway, and if there were some recipes that I could cook from scratch in the same time it took to order said takeaway, it would be an absolute no-brainer!
The economics also make a huge amount of sense – with a little bit of careful shopping, I can host a kitchen supper for a group of friends at home for the same price as a main course at a restaurant.
I treasure the time I spend at home eating dinner with my wife, as it’s our time to catch up on the news of the day. Having grown up in a close family, dinner was always a very important meal for us as we all sat around the table and chatted away. Doing so definitely brought us closer together.
Melting Lamb Shanks with Balsamic, Garlic and Rosemary
Simon's
Favourite time-poor recipe
Introduction by "Time-Poor Chef, Simon Porter": I have a sweet tooth, and really enjoy a pudding. I love this recipe, and am often asked to make it by friends and family. It is pretty simple to do and seems fairly flexible/foolproof. The filling can be made in advance and the assembly done on the day. This means that for a dinner party, all I have to do is pop it in the oven as we sit down for the main course and it’s ready to eat dish up by the time the plates are off the table!
Ingredients
Method
Ingredients
- 750 g plums, halved, stones removed
- 2 balls of stem ginger, roughly chopped, plus 2 tbsp of syrup from the jar
- 1/4 teaspoon ground cinnamon
- 150 g butter, plus a knob extra
- 175 g demerara sugar
- 100 g porridge oats
- 125 g self-raising flour
- 2 tablespoon golden syrup
- 5 tablespoon double cream
Method
one. Put the plums in a saucepan with the ginger and ginger syrup, plus the cinnamon and a knob of butter. Heat gently for a few minutes, until the plums have started to soften.
two. Preheat the oven to 180°C/350°F/Gas Mark 4. Put the plums in an ovenproof gratin dish (about 23 x 23cm/9 x 9 in and about 5–6cm/2–2½in deep), then sprinkle with 2 tablespoons of the sugar.
three. In a bowl, mix together the oats, the remaining sugar and the flour. Melt the butter in a saucepan. Now add the golden syrup and cream and mix well. Tip onto the oat mixture and stir together. Spoon on top of the fruit, level out in a thin even layer about 1cm (½in) thick – try not to make it any thicker, or it may not cook through. Put in the oven and bake for 40–45 minutes, or until set and golden brown. Leave to stand for 10 minutes before eating so the top can set a little (this also prevents you from burning your tongue).
Serving Surrestion. Cream or vanilla ice cream are the obvious partners in crime.
Possible Amendment. Cream or vanilla ice cream are the obvious partners in crime.
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