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20 recipe ideas for leftover fizzy drinks. Of all the assignments for Dinner Doctor solutions, the one I was least looking forward to was what to do with leftover fizzy pop. Having said that, I do like a challenge, even if I can't necessarily find a cure for the problem. By weight, carbonated soft drinks was the fifth largest source of avoidable domestic food waste in the UK in 2012, according to WRAP's Household Food and Drink Waste report. And a recent report shows that a quarter of all UK food is thrown away. Of the avoidable waste, carbonated soft drinks accounted for about a third (230,000 tonnes) of the total at a cost of £200m. While mathematics is not my strong point, I work that out to be equal to 93 Olympic sized swimming pools.

Ninety-three! I would have thought it was fairly obvious that the reason we throw so much away (or more likely, pour it down the drain) is because once opened, carbonated drinks have a fairly short lifespan. 1. Combine the spice rub ingredients together. Pre-heat the oven to 160C/Gas Mark 3. 2. The 10 best lentil recipes. Five jewelled dhal This dish gets its name from the five varieties of dhals used. I collected the recipe in Raipur, the capital of Chhattisgarh, India.

Serves 4-650g urid dhal (black lentils)50g chana dhal (split black chickpeas)50g masoor dhal (red lentils)50g toor dhal (yellow pigeon peas)50g mung dhal (mung beans)1 tsp ground turmeric½ tsp chilli powder1 tsp ground garam masala2 large onions, finely chopped 2 tbsp ghee1 tsp whole cumin seeds½ tsp whole coriander seeds1 tbsp freshly grated ginger2-3 garlic cloves, crushedJuice from 1 lemon2 tbsp natural yoghurtA handful of chopped mint 1 Boil the dhals in 800ml water with turmeric, chilli powder, garam masala and chopped onions until soft.

Do not skim off the froth. Set aside when cooked to a mush. 2 Melt the ghee in a large frying pan. 3 Add the juice from the lemon and garnish with yoghurt and chopped mint leaves. The Dhal Cookbook by Krishna Dutta (Grub Street) Warm lentil and baby carrot salad with labne East African spiced lentils. BBC Food - Microwave meals: Can you cook good food from scratch? 6 November 2013Last updated at 09:19 By Ramona Andrews BBC Food Spaghetti bolognese can be cooked from scratch in a microwave Microwave dinners are often cited as shorthand for lazy, cheap and unhealthy food. But cooking campaign group the Children's Food Trust is now encouraging people to use microwaves to make healthy meals from scratch. Love it or hate it, a home economics class has always been a great excuse to take away the tasty goods that have been cooked at school.

But at a recent workshop run by the Children's Food Trust, one child said that there was no point taking a crumble home. "No, you can have it. I haven't got an oven," they said. According to the Microwave Technologies Association (MTA), which represents many of the larger manufacturers, about 95% of British homes have at least one microwave. But Rob Rees, Le Gavroche-trained chef and chairman of the trust, says there are many people for whom the microwave is in fact the only kitchen appliance they own.

Dry your own herbs: Nigel Slater: your favourite recipes. Chicken, sherry and almond pot roast Published 28 April 2013Chosen by Mel Wells, Aldershot, Hampshire "The taste of the sauce is unbelievable – when you take into account that the sauce contains no garlic, no onion, no chilli, no mushrooms, no tomatoes, no herbs, and yet when you remove the lid and taste, what a surprise! " SERVES 2chicken thighs 4 largenew potatoes 200gsalted almonds 80gfino sherry 100mlwater 100mlchervil a small handful I use plump, slightly rounded Marcona almonds for this. Rich and sweet, they contribute so much flavour. Set the oven at 200C/gas mark 6. Remove the lid, add a small handful of chervil and serve. Classic peperoni alla piemontese Classic peperoni alla piemontese.

Published 3 July 2011Chosen by Les Plant, Poole, Dorset "Anchovies in mine but not for my wife. A dish of peppers, halved and baked with olive oil, tomatoes and garlic, generally served cold. Slice four red or yellow peppers in half lengthways, discarding the seeds and core. The trick The twist. The 10 best lunchbox fillers. Pearl barley and puy lentil salad with sweet potato, broccoli and tomatoes There's no need to bring bottles of dressing into the office with you as this filling salad can be dressed the night before and still tastes great the following day. Serves 23-4 small sweet potatoes, scrubbed, skins on, sliced into 1cm-thick discsA handful of baby vine or cherry tomatoesOlive oil, for roasting100g pearl barley100g puy lentilsJuice of 1 small lemon1 broccoli, cut into small floretsSalt and black pepper For the dressing1 tbsp wholegrain mustard1 tbsp apple cider vinegar½ tsp ground cumin1 tbsp extra virgin olive oil 1 Preheat oven to 180C/350F/gas mark 4.

Arrange the potato slices on one half of a nonstick baking tray; place the tomatoes on the other half. Drizzle both with a little olive oil and season with salt and black pepper. 2 While they are roasting, place the pearl barley in a small saucepan along with 350ml water and cook for 15-20 minutes or until all the water has been absorbed. In search of the perfect burger. What seems like a hundred years ago, a phenomenon arrived in my provincial city. Its name was McDonald's. My fellow citizens went wild for the place, overwhelmed by its novelty, by the thin salty 'fries' ("Fries?

Whit the buggery are yon? "), the burger that actually bent in the middle and its sweet, exotically seeded bun, the whole, glamorous American-ness of it all. What is it about burgers that's creating this current critical mass? Burgers are the perfect fodder for a recession-hit Britain newly fixated with what it is putting down its neck: the latest, hottest new burger will still cost you less than a fairly ordinary plate of pasta. Lest we forget, a good burger is a thing of beauty, a satisfying, messy manifestation of all things umami: fine beef, sticky cheese, tomatoes: , both fresh and in ketchup, all ready to be loaded up with your heart's content of bacon, relish, salad, pickles, chilli … there are few things culinary that can be relied on to do their job as effectively.

How to make a Spanish hot chocolate. We have a knack in this country for creating chocolate dishes that don't really taste of chocolate. At school, for instance, there was that brown "chocolate" custard that tasted like a slightly dustier version of the yellow custard, which in turn tasted nothing like custard. And for many decades, all hot chocolate in Britain was made from thin grey dishwater, rendered palatable with a sachet of sugar. Even in these culinarily enlightened times, a truly satisfying hot chocolate can be hard to find. What's needed is a certain density, both of flavour and texture. The solution to flavour is simple: use lots of good quality chocolate. Texture is trickier. The Mexicans – whose ancestors invented the stuff, and who insist on making it with water rather than milk – use a special tool called a molinillo to whip up their brew.

I have had hot chocolate in Peru thickened with oatmeal (not bad) and in Colombia made with condensed milk, thick cream, butter, and whipped cream (a bit much). Serves 4. The 10 best sandwich recipes. Bill Oglethorpe's Borough Market three-cheese toastie The aim with this exceptional toasted cheese sandwich is to let the ingredients speak for themselves. The montgomery cheddar is made with raw milk and matured as a cloth‑bound cheese for 18 months. A small proportion of comté and ogleshield cheeses broadens the flavour. The latter is a full‑bodied, washed‑rind cheese. If it's unavailable, you could substitute with raclette, ardrahan, mini milleens, gubbeen, pont l'évêque, munster or something similar.

The montgomery is a natural companion to the Poilâne sourdough bread, which is made with stoneground organic white flour and is baked in a wood‑fired oven. Makes 1 80g montgomery's cheddar, grated10g comté cheese, grated10g ogleshield cheese, grated2 slices of Poilâne sourdough bread2 tsp mixed chopped white and red onions, leek and crushed garlic 1 Assemble the sandwich and place it in a hot, lightly greased griddle pan (assuming you don't have a panini toaster). Egg salad sandwich. Readers' recipe swap: Roast | Felicity Cloake. Cook readers never fail to surprise: I expected a volley of roast lamb and ribs of beef this week, but instead I found myself cooking Portuguese sea bream and searching for Syrian pepper. Roasting concentrates flavours, and that rings true for my top two recipes this week, Katherine Hackworthy's sweetly spiced cake is beautifully moist and fluffy, while Cheeku Bhasin's colourful salad made the perfect spring lunch.

No horseradish required. The winning recipe: spicy roasted butternut squash salad with tahini and yoghurt dressing I created a delicious spicy, butternut squash salad that I cannot stop eating! Cheeku Bhasin, Mombasa, Kenya Serves 4-6 1 medium butternut squash, peeled2 tbsp olive oil1½ tsp cumin powder1½ tsp smoked paprika ½ tsp turmeric½ tsp cinnamon½ tsp ground cardamom1 large onion, sliced into wedges150g mixed salad leaves150g cherry tomatoes, halved 1 pepper, sliced4 tbsp toasted mixed seeds 1 Preheat the oven to 200C/400F/gas mark 6. Serves 2 Serves 4. How to cook the perfect … crumpets. Anyone puzzled by the origins of the appreciative term "nice bit of crumpet" has clearly never had a good one. Well toasted, and decently adorned, these fluffy yeasted tea cakes are – and I don't use this phrase lightly – properly, hopelessly sexy.

Indeed, a fellow food writer recently told me her husband wooed her with homemade crumpets. It's possible to buy decent ready-made versions but as Elizabeth David observes in her English Bread and Yeast Cookery, crumpets are infinitely better "freshly cooked, warm and soaked in plenty of butter" – indeed the true connoisseur will continue to spread until it seeps from the bottom. The problem that exercises many wannabe crumpet cooks is the small matter of the holes that separate the crumpet from the yeasted pancake. They're surprisingly elusive; I dismiss two recipes, one from Hugh Fearnley-Whittingstall and one in a book allegedly devoted to crumpets and teacakes, because of the sad smoothness of the accompanying pictures. Flour Raising agent. Easy weekend recipes: fried eggs, poached egg with salmon.

Fried eggs with spicy tamarind dressing You can up the ante and use duck eggs rather than hen's eggs in this dish, which are rich and delicious. I also like fried eggs with XO sauce or oyster sauce. Serves 1-2For the fried eggsfree-range or organic eggs 2 large vegetable oil for deep-frying shallots 2, thinly sliced combined mint, coriander and Thai basil leaves (available from Asian stores or Waitrose) 1 small handful For the dressing fresh red chilli 1 long, halved, seeded and chopped wild green chillies (from Asian stores) 3,chopped garlic clove 1, chopped coriander stems 2, chopped caster sugar 1½ tbspfish sauce 1½ tbsplime juice 1½ tbsptamarind water(tamarind available from Asian stores or online) 1½ tbsp To make the dressing, pound the chillies, garlic, coriander stems and sugar in a mortar with a pestle to a fine paste.

Add the fish sauce, lime juice and tamarind water, then taste to check for balance. Smoked salmon with poached eggs Bring a saucepan of salted water to the simmer. The 10 best stew recipes. Fragrant lamb with prunes and almonds Although lamb shanks have become chic and expensive, you could easily make this tagine with boneless lamb shoulder cut into chunks to keep the cost low. It's just as delicious. Serves 6 2.5kg of lamb shanks, or 1.8kg of boneless lamb shoulder, trimmed of fat2 tbsp butter2 medium onions, thickly slicedPinch of saffron threads6 garlic cloves, choppedA thumb-size piece of ginger, peeled and slivered1 small cinnamon stick1 tsp coriander seeds1 tsp cumin seeds1 tbsp ground ginger1-2 tsp ground cayenne pepper150g golden raisins300g pitted prunes750ml chicken broth or water300g chopped tomatoesSalt and black pepper For the garnish1 tbsp butter200g blanched whole almondsLarge pinch of saltSmall pinch of sugar 1 Preheat the oven to 160C/325F/gas mark 3. 2 Melt the butter in a large frying pan. 3 Put the lamb in a deep casserole and spread the onion mixture over the meat. 4 Take the dish from the oven and remove the foil and lid.

Daube de boeuf provencale Serves 4. Beers for a merry Christmas. Tony Naylor has chosen a dozen of the best, readily available supermarket beers, and our expert panel has supplied a tasty list of exotic ales for you to track down and savour. Merry Christmas! The panel: Fiona Beckett is the Guardian's wine writer. Pete Brown is a writer, blogger and all-round beer expert. He has a new book out, Shakespeare's Local (Pan Macmillan, £16.99). 1. Supermarket buy: Nils Oscar, God (Waitrose, £1.69). Look out for: McVeigh and Brown plump for British craft brewery Windsor & Eton's Republika. 2. Supermarket buy: Dead Pony Club (Sainsbury, £1.69).

Look out for: Dark Star's 3.8% Hophead is popular with the panel, and Kernel's miraculous Table Beer - just 3%! 3. Supermarket buy: Sierra Nevada's Torpedo (Tesco, £2.18). Look out for: Russian River's 8% Pliny The Elder; Kernel's 10.2% "knockout" Imperial Brown Stout; and Brewdog's notorious 32% Tactical Nuclear Penguin (McVeigh: "I was slightly dreading this. 4. 5. Supermarket buy: Black Sheep (Sainsbury, £1.99). 6.

Smoked trout, beetroot & horseradish flatbread recipe. Jamie Magazine | Ingredient of the Month | Celariac | In Season. Delicious. Magazine | Recipes, cooking tips and food related articles. Find a recipe for every occasion. | delicious. Magazine. Healthy vegetarian recipes. Recipes and menus. 101 Cookbooks - Healthy Recipe Journal.