Celebrity chef Domini Kemp was live in studio today with Sean Moncrieff, where she weighed in on Cottage vs Shepherds’ Pie, and outlined what it takes to make a rich gravy that gives a lot of body to a dish and listen back to all her tips below:Domini also outlined three recipes to consider trying over the holiday weekend, taking an easy approach to rustling up something delicious in no time at all:

Apple, pear & muesli crumble

A healthy alternative to a tasty crumble and lovely with a big blob of yoghurt. Makes enough for six-eight people.

200 ml apple juice

4 apples, any good eating apple will do

4 pears

1-2 tsp cinnamon (optional)

300 g muesli

50 ml olive oil

Few tablespoons honey

Pre-heat the oven to 200 C. Pour the apple juice into a large bowl. Peel and dice the fruit and chuck it into the bowl with the apple juice sprinkle with cinnamon and mix well. Then transfer the fruit into a Pyrex dish or something oven proof. Mix the muesli with the olive oil and sprinkle on top of the fruit. Drizzle the honey on top of the muesli and bake for about 30-40 minutes until the topping is starting to brown. Serve warm or cold with yoghurt.

Banana Bread

Not my own recipe, but this brilliant way of using up ripe bananas comes from The Guardian.

350g ripe bananas (peeled weight)

180g plain flour, plus extra for the tin

2 1/2 tsp baking powder

1 tsp salt

160g soft, light brown sugar

2 eggs, beaten

60 g melted butter, plus extra to grease, slightly cooled

50g walnuts, roughly chopped

Preheat the oven to 170C. Put two-thirds of the peeled banana chunks into a bowl and mash until smooth. Roughly mash the remainder and stir in gently. Sift the flour, baking powder and salt into a bowl, and grease and lightly flour a baking tin about 21x9x7cm.

Put the sugar, eggs and melted butter in a large bowl and use an electric mixer to whisk them until pale and slightly increased in volume. Fold in the bananas and the dry ingredients until you can see no more flour, then fold in the walnuts. Spoon into the tin and bake for about an hour until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes before turning out on to a rack to cool completely.

Coronation Turkey

While we typically use chicken for the meal created to celebration Queen Elizabeth II’s coronation, leftover turkey from an Easter meal works just as well. This recipe would serve four people well. 

600 g leftover turkey, cut into chunks rather than slices

1 onion, peeled and very finely chopped

2 tbsp olive oil

1 tbsp mild curry powder

Good squeeze tomato puree

150 ml red wine

120 ml water

1 bay leaf

Salt & pepper

1 tsp caster sugar

4 tbsp mayonnaise

2 tbsp mango chutney

Flaked almonds to garnish

Make the coronation essence by sweating the onion in the olive oil till soft. Add the curry powder and mix well. Turn up the heat and let it sizzle a bit. But sizzle does not mean burn. After a minute or so, add the tomato puree and mix well. Then add the wine, water, bay leaf, some seasoning and the sugar. Mix well and then allow it to reduce down until thick and a lovely rich dark colour.  Allow it to cool and then mix with the mayo, mango chutney and then lightly dress the turkey. Sprinkle with the almonds and serve with crisp green leaves.