Shared recipes

Recipes from 'SHARE: The cookbook that celebrates our common humanity'

Some of our favourite celebrities share their best recipes for a special cookbook, with profits going to Women for Women International, helping women in war-torn countries rebuild their lives.

Wheatberry salad by Meryl Streep

Wheatberry salad, by Meryl Streep

Credit: Philip Webb

Orange, watercress and pumpkin seed salad

Orange, watercress and pumpkin seed salad, by Meryl Streep

Sprouts with avocado and lime

Sprouts with avocado and lime, by David Mayer de Rothschild

Credit: Philip Webb

Bread and butter pudding

Bread and butter pudding, by Dame Judi Dench

Credit: Philip Webb


SHARE: The cookbook that celebrates our common humanity, Simon and Schuster, $39.99.

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Wheatberry salad

contributed by Meryl Streep
I have approximated this recipe from a salad I enjoyed at the Grocer On Elgin in London. This was my lunch of choice every single day we shot the film Mamma Mia, in the rainiest summer London had seen for a while. It evoked Greece, and smiles, and has a bright, light taste. Enjoy!

Prepare 10 minutes | Cook 45 minutes | Serves 4–6 as a side dish

175g wheatberries
4–6 pepperoncini, or pickled green peppers
4–5 spring onions, green parts only, sliced
2 tablespoons extra virgin olive oil
25g mint leaves, chopped
110g pomegranate seeds
100g feta cheese, cubed
salt and freshly ground
black pepper

1. Cook the wheatberries according to the packet instructions. Set aside to cool completely, then tip into a bowl.

2. Add the pepperoncini or pickled green peppers, spring onions and olive oil and toss to combine.

3. Stir in the mint and pomegranate seeds and toss in the cheese. Season to taste. This salad is great served at room temperature or chilled.

Orange, watercress and pumpkin seed salad

contributed by Meryl Streep

Prepare 10 minutes | Serves 8

200g watercress
2 oranges or pink grapefruits, peeled and cut into segments, juice reserved
2 ripe avocados, peeled, stoned and cut into chunks
2 tablespoons rapeseed oil
2 teaspoons Dijon mustard
1 teaspoon caster sugar
100g pumpkin seeds, toasted
salt and freshly ground black pepper

1. Place the watercress in a bowl with the orange or grapefruit segments and the avocados.

2. Whisk the oil with the mustard, caster sugar and 1 tablespoon of the reserved orange or grapefruit juice and season. Dress the salad with the citrus dressing, scatter with the toasted seeds and serve.

Sprouts with avocado and lime

contributed by David Mayer de Rothschild
The recipe is very simple and quick to make. Being a vegie is all about the green and making sure that you get your calories and energy, which is where the avocado comes into play. Not to mention that Brussels sprouts rock! If I were a vegetable I would be a Brussels sprout – full of nutrition and energy.

Prepare 10 minutes | Cook 10 minutes | Serves 2

3 tablespoons olive oil
400g firm tofu, cut into 2cm cubes
450g Brussels sprouts, sliced
1 garlic clove, crushed
8 spring onions, cut into 1cm slices
pinch of chilli flakes (optional)
juice of 1 lime
25g butter
1 avocado, sliced
25g coriander leaves
salt and freshly ground black pepper
To serve sweet chilli sauce (optional) lime wedges, quinoa, brown rice or noodles

1. Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat and fry the tofu cubes, turning as little as possible, for 2–3 minutes, or until golden and crispy. Using a spatula or slotted spoon, remove from the pan and set aside.

2. Add the Brussels sprouts to the pan along with the garlic, spring onions and chilli flakes (if using). Cook for 2–3 minutes or until the Brussels sprouts begin to tenderise. Stir in the lime juice and butter and return the tofu to the pan. Season to taste.

3. Transfer the sprout mixture to a bowl and keep warm. Add the remaining oil to the pan along with the avocado. Cook for no more than a minute to warm through, taking care not to move the avocado around too much in the pan as it will mash. Transfer the avocado and sprout mixture to a serving dish and scatter with the coriander leaves. Drizzle with a little sweet chilli sauce (if using) and a squeeze of lime and serve with quinoa, brown rice or rice noodles.

Bread and butter pudding

contributed by Dame Judi Dench
This is delicious and provides the perfect solution for what to do with those Italian cakes you get given at Christmas!

Prepare 10 minutes | Cook 40 minutes | Serves 6–12, depending on portion size!

500g panettone
50g butter, softened, plus extra for greasing
10g candied lemon or orange peel, finely chopped
25g currants or raisins
350ml milk
175ml double cream
grated zest of ½ lemon
50g caster sugar
3 eggs, beaten
grated nutmeg, to taste

1. Preheat the oven to 180ºC/gas mark 4. Grease a 1-litre rectangular enamel baking dish.

2. Slice the panettone into 1–2cm slices and butter each slice. Cut the buttered slices into quarters and arrange over the base of the dish to cover. Sprinkle with the candied peel and half the currants or raisins. Arrange another layer of panettone in the dish and sprinkle with the remaining currants or raisins.

3. Pour the milk and cream into a measuring jug. Stir in the lemon zest and sugar, then add the beaten eggs and stir to combine.

4. Pour the milk, cream and egg mixture over the panettone. Sprinkle with freshly grated nutmeg. Bake in the oven for 30–40 minutes until just set and browned on top and serve warm. This is especially good with Butterscotch sauce (see below).

Butterscotch sauce:

Prepare 2 minutes | Cook 10 minutes | Makes 250ml

75g light muscovado sugar
150ml double cream
50g butter

Place the sugar in a pan over a medium heat and add 1 tablespoon water. Heat, stirring, until the sugar has dissolved, then bring to the boil and cook for 5–7 minutes, or until you have a dark caramel. Whisk in the cream, then the butter. Serve drizzled over the Bread and butter pudding (above) with a scoop of cream or ice cream.

All of these recipes are excerpts from the new book SHARE: The cookbook that celebrates our common humanity, Simon and Schuster, $39.99.