Tim Anderson’s Winning Recipes

As you’ve seen in the ‘Masterchef Comes to Salford‘ video, 2011 winner Tim Anderson shows how to make two student classics (but a more classy version!) of beans on toast and a kebab. Here’s the recipes so you can make them yourself!

RECIPE #1: TOAST ON BEANS

Serves 6
Ingredients:
• 1 can butter beans
• 1 can chickpeas
• 1 can canneliini or borlotti beans
• 1 can peeled plum tomatoes
• handful fresh cherry tomatoes
• 1 onion
• 1 clove garlic
• a few leaves fresh basil
• salt
• pepper
• 20g very hard cheese
• ½ loaf very good bread
• olive oil

Get cooking!
Roughly chop the onion, garlic, and fresh tomatoes. Drain and rinse the beans. Heat a little olive oil in a pan, then sautee the onion and garlic with salt and pepper until soft and slightly brown. Add the beans and tinned tomatoes and simmer for 5 minutes, then add the fresh tomatoes and cook for another 2-3 minutes. Toast the bread and chop into big croutons, and drizzle with olive oil. Ladle the beans into a bowl, top with grated cheese, croutons, and some torn basil.

RECIPE #2: THE SOBER KEBAB

Serves 4
Ingredients:
• 1 red onion
• 400g lamb neck
• 500ml stout
• 500g plain yogurt
• 4 cloves garlic
• 1 tsp cumin seeds
• ½ tsp ground cinnamon
• 2 cardamom pods, crushed
• 1 tsp coriander seeds
• salt
• pepper
• olive oil
• 1/8 red cabbage
• 1 bunch fresh mint
• ½ cucumber
• 2 tomatoes
• 1 lemon
• 4 pita breads

Get cooking!
1. Roughly chop ¾ of the red onion and 2 cloves garlic. Heat some olive oil in a casserole or a saucepan with a lid. Saute the onion and garlic with salt and pepper briefly, then add the cumin seeds, cardamom, and coriander to toast lightly. Turn up the heat and add the lamb, stirring to brown evenly. Pour in the stout and 300g of yogurt and bring to the boil. Reduce to very low heat and cover. Let the meat braise for about 2 hours; the liquid should reduce to a thick sauce.

2. Meanwhile, finely slice the cabbage, cucumber, tomatoes, and remaining onion. Mince the garlic and some of the mint and mix into the remaining yogurt with a little salt and lemon juice.

3. To assemble, open the pita and stuff with the fresh veg, then the lamb and yogurt sauce.

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