Yara Romero

11/03/2025

Frangipane, fig & orange tart
Step 1
Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it’s large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
Step 2
Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
Step 3
Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
Step 4
Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it’s browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
Step 5
While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.

11/03/2025

13/02/2025

Caesar brussels slaw & parmesan chicken schnitzel burgers
Step 1
Put the chicken breast on a chopping board, cover with a sheet of baking parchment and bash with a rolling pin or meat mallet until it is a uniform thickness. Remove the parchment and cut the breast into two even pieces. Season both well.
Step 2
Tip the flour into a shallow dish, beat the egg in another and mix the breadcrumbs and parmesan in a third dish. Dip each piece of chicken into the flour, shake off the excess, then dunk into the egg, turning to coat. Finally, press into the cheesy breadcrumbs until fully coated. Will keep chilled for up to a day, or frozen for two months.
Step 3
For the slaw, combine the anchovies, garlic, mayo, mustard, lemon juice, parmesan and a twist of black pepper in a large bowl. Halve then finely slice the sprouts, and toss in the dressing to coat.
Step 4
Drizzle enough oil into a large frying pan to cover the base, and heat over a medium heat. Cook the chicken for 4-5 mins on each side until golden and cooked through. Meanwhile, toast the buns under a hot grill or in the oven. Stuff the chicken schnitzel into the buns along with plenty of slaw

28/01/2025

Roasted garlic, rosemary & cranberry tear & share bread
Step 1
Heat the oven to 200C/180C fan/gas 6. Slice the top off the garlic bulb so the cloves are exposed. Drizzle over the olive oil, wrap in foil and roast for 30-40 mins, or until the exposed cloves are lightly browned and softened. Squeeze them out into a small bowl and mash with a fork. Set aside and leave to cool completely. Reduce the oven to 190C/170C fan/gas 5 and line a 23cm springform tin with baking parchment.
Step 2
Tip the flours, yeast, sugar, salt and rosemary into the bowl of a stand mixer or a large bowl. Make a well in the centre using a wooden spoon and pour in 2 beaten eggs, the vegetable oil, 150ml lukewarm water and the roasted garlic. Knead on low speed for 6-8 mins, or by hand for 10-12 mins until the dough is smooth and supple. Add up to 50ml water if the dough is too dry; it should be soft and smooth.
Step 3
Put the dough in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for 1-2 hrs until nearly doubled in size. Once risen, knock the air back, turn the dough out onto a lightly floured surface and flatten into a circle with your fingers.
Step 4
Scatter over the dried cranberries and briefly knead until incorporated into the dough. Cover with a tea towel and leave to rest for 15 mins. After this time, divide the dough into 16-20 even pieces. Roll each piece into a tight ball and arrange in the prepared tin. Cover and leave to rise again for 20 mins until puffed up. Brush with the remaining beaten egg and scatter with rosemary, then bake for 25-30 mins until golden. Sprinkle with sea salt, leave to cool slightly, then serve warm.

16/01/2025

Vegan cranberry & orange cookies
Step 1
Heat the oven to 190C/170C fan/ gas 5 and line two baking trays with baking parchment. Whisk the oil together with all the sugar, the vanilla extract and 2 tbsp water in a large bowl until smooth. Stir in the orange zest.
Step 2
In a separate bowl, combine the flour, oats, baking powder, bicarb, cinnamon and 1/2 tsp sea salt flakes. Tip the dry ingredients into the wet, and mix until you have a thick dough. Stir in the cranberries.
Step 3
Form the dough into 12 evenly sized balls. Arrange on the baking trays, well spaced apart. Flatten slightly with your palm, then bake for 13-15 mins until the edges are set. Leave to cool for 15 mins on the trays before transferring to a wire rack to cool completely. Will keep in an airtight container for three days.

25/12/2024

Air fryer chicken wings
Step 1
Separate each chicken wing in two at the joint, removing the wing tips if you like using sharp kitchen scissors. Toss the chicken wings in the oil and seasoning, then tip into an air fryer (you can either use one with a paddle, or arrange them on the tray of your air fryer if it doesn’t have a paddle).
Step 2
Program the air fryer to cook for 35 mins. Check the wings are tender and cooked through – they should be almost falling off the bone – and cook for a further 5 mins if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped off into base of the fryer (discard this). Don’t leave the chicken in the fryer, or the steam will make the skin soft again. Immediately tip into a bowl and serve with sauce for dipping.

16/12/2024

Big-batch bolognese
Step 1
Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
Step 2
Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.

05/12/2024

Cinnamon balls
Step 1
Heat the oven to 160C/140C fan/gas 3 and line a large baking sheet with baking parchment. Whisk the egg whites to stiff peaks in a medium bowl. Mix in all the remaining ingredients, except the icing sugar, and a pinch of salt using a spatula until fully combined.
Step 2
Roll the mixture into bite-sized balls using dampened hands so the mixture doesn’t stick. Arrange on the prepared baking sheet, leaving space between each one. (They won’t spread too much, but it’s worth spacing them out.)
Step 3
Bake for 20-30 mins, or until the balls start to brown a little. Keep a close eye on them and check halfway through baking. Dust with icing sugar while still warm, then leave to cool before serving. Will keep in an airtight container for up to a week.

28/11/2024

Lentil & cauliflower curry
Step 1
Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
Step 2
Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

25/11/2024

Pigs-in-blankets Christmas stuffing balls
Step 1
Put the stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. When cool, add the sausagemeat, chestnuts and cranberries and bring everything together with your hands. Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon.
Step 2
Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross. Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up. Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled. Heat oven to 200C/180C fan/gas 6 and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is cooked.

19/11/2024

Mexican chicken burger
Step 1
Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
Step 2
Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
Step 3
Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.

14/11/2024

Shallot tatins with goat's cheese
Step 1
Preheat the oven to fan 90C/conventional 110C/gas ¼. Halve the plum tomatoes lengthways and place, cut-side up, in a small shallow roasting tin. Trickle over 2-3 tablespoons of the oil, then scatter with the thyme leaves and some seasoning. Roast for about 45 minutes until the tomatoes soften a little, but still hold a good shape. Remove and cool, spooning over some of the roasting juices.
Step 2
While the tomatoes are roasting, blanch the shallots in boiling water for half a minute or so, then drain and cool under cold running water. Peel off the skins and trim the root ends. Also peel off any tough inner skins and cut any larger shallots in half so they are all roughly the same size.
Step 3
Heat all but 1 tbsp of the remaining oil in a large frying pan and toss in the shallots, stirring to coat in the oil. Sauté over a medium heat for 15-20 minutes or until they become tender and begin to turn mid-golden in colour. Add the rosemary, season and cook for another 5 minutes. Remove from the heat and leave to cool.
Step 4
Sprinkle the sugar and 2 tbsp water into a smaller frying pan and leave to stand for about 3 minutes. Put the pan over a low heat, shaking occasionally to mix the melting sugar and stirring gently. When all the sugar has dissolved, turn up the heat and cook to mid-golden brown.
Step 5
Remove from the heat and mix in first the butter and then the vinegar. Take care as this might spit a bit – you should be left with a nice syrup. Toss in the shallots and tomatoes and stir lightly to coat.
Step 6
Now stand eight 150ml ramekins on a metal baking sheet. Drain the shallots and tomatoes in a colander, saving the syrup, then divide them between the ramekins and set aside to cool.
Step 7
Cut the pastry into 4 oblong pieces on a lightly floured board. Roll out each one very thinly, then cut out two 9-10cm discs from each piece (the discs should be about 1cm larger than the diameter of the ramekins). Pick each piece up and press the edges gently between your fingertips to make the pastry thinner. Do not prick. Lay a pastry disc on top of each ramekin, then tuck the edges of the pastry down inside, between the tomatoes and shallots and the sides of the dishes, using the handle of a teaspoon to help. Press down lightly. (The tarts can now be chilled for up to 24 hours until ready to bake.)
Step 8
Preheat the oven to fan 200C/conventional 220C/gas 7. Bake for about 18-20 minutes until the pastry tops are crisp and mid-brown. Remove and cool for 5 minutes (the sugar will be very hot otherwise). Meanwhile, gently reheat the reserved syrup from the tomatoes and shallots with the remaining 1 tbsp olive oil.
Step 9
Loosen the pastry edges with a small knife and carefully upend each ramekin on to a small plate. Cut the goat’s cheese into 8 thin slices (discarding the rind ends), dipping your knife into a cup of hot water in between each slice. Put one slice on top of each tatin, drizzle over the warm syrup and garnish with little basil leaves. Serve warm.

11/11/2024

Lamb & quinoa burgers with beetroot tzatziki
Step 1
Cook the quinoa in plenty of boiling water for 10-15 mins (don’t worry if it still has a little bite), then drain well and leave to cool. Grate the beetroot and mix with the yogurt, half the mint and some seasoning. Chill until ready to serve.
Step 2
Use your hands to squish together the cooked quinoa, the lamb, the remaining mint, half the dill and some seasoning. Shape into four burger patties. Heat a large frying pan (if it’s non-stick, you won’t need oil as the lamb mince is already fatty; otherwise, add a drizzle of oil). Cook the burgers for 5-8 mins on each side until they have a nice golden crust and are cooked through, then leave them to rest for a few mins.
Step 3
Mix the carrots, onions and the remaining dill in a bowl. Gently warm the wraps or buns, then pile with the carrot mix, add the lamb patties and top with a dollop of the beetroot tzatziki.

06/11/2024

Halloumi traybake
STEP 1
Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.

STEP 2
Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.

05/11/2024

Vegan pumpkin soup
Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Peel, deseed and chop the pumpkin into 3cm chunks (reserve the seeds for the relish – see tip). Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well. Season and roast for 30 mins until golden and tender. Meanwhile, toast the coconut flakes for the relish in a dry frying pan over a low heat for a few minutes until lightly golden. Remove from the pan and leave to cool, then stir in the pumpkin seeds, chilli, coriander and lime zest.

STEP 2
Heat the remaining oil in a large saucepan over a medium heat, and fry the onion for 5 mins until tender but not golden. Add the ginger and garlic and fry for another minute, then tip in 1 litre stock and the miso. Put the roasted pumpkin in the pan, then bring to a simmer. Remove from the heat and blend the soup with a stick blender until smooth. If you prefer a thinner soup, add the remaining stock. Return the soup to a gentle simmer, then season well and stir in the lime juice. Ladle into bowls, and serve topped with a swirl of the soya cream and a sprinkle of the relish.

31/10/2024

Healthy chicken katsu curry

Method:
STEP 1
Heat oven to 220C/200C fan/gas 7, or if using an air-fryer, heat to 180C for 4 mins. Cook the brown rice in plenty of boiling water for 35 mins or until tender.

STEP 2
Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil if baking in the oven. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins in the oven, or 18-20 mins in the air-fryer until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.

STEP 3
Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.

STEP 4
Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.

STEP 5
Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until smooth. Adjust the seasoning to taste. Keep warm.

STEP 6
Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.

STEP 7
Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.

Ingredients:
25g flaked almonds
1 tsp cold-pressed rapeseed oil
2 boneless, skinless chicken breasts (about 300g total)
lime wedges, for squeezing over
For the sauce

2 tsp cold-pressed rapeseed oil
1 medium onion, roughly chopped
2 garlic cloves, finely chopped
thumb-sized piece ginger, peeled and finely chopped
2 tsp medium curry powder
1 star anise
¼ tsp ground turmeric
1 tbsp plain wholemeal flour
For the rice

100g long-grain brown rice
2 spring onions, finely sliced (include the green part)
For the salad

1 medium carrot, peeled into long strips with a vegetable peeler
⅓ cucumber, peeled into long strips with a vegetable peeler
1 small red chilli, finely chopped (deseeded if you don't like it too hot)
juice ½ lime
small handful mint leaves
small handful coriander leaves

30/10/2024

Beef stroganoff
Method
STEP 1
Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

STEP 2
Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

STEP 3
Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.

STEP 4
Season everything well, then tip onto a plate.

STEP 5
Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.

STEP 6
Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.

STEP 7
Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.

STEP 8
Cook over a medium heat for around 5 mins.

STEP 9
Scatter with some chopped parsley, and serve with pappardelle or rice.

Ingredients:
1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped

30/10/2024

Cook with passion, savor the flavor