Red lentil and chicken curry. Fish tagine. One-Pot Koji Roast Chicken With Garlic And Ginger Rice - olive. Reuben open top. 2 rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5mm thick 2 slices swiss cheese, such as Emmenthal 10g butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.To make the dressing, mix all the ingredients together and set aside.02.Heat the grill to medium.
Take the rye bread and divide the salt beef between the two slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.03.Heat an ovenproof, non-stick frying pan over a medium heat and add the butter. When the butter begins to foam, put each slice in the pan and cook it for 1 minute, then put the pan straight under the grill.
Ragù and blue cheese baked pasta. Chicken Taquitos - olive. Baked cheese with herb pesto. Baked saffron risotto. Pork burgers with sweet potato wedges. Tagliatelle with sausage ragù, radicchio and hazelnuts. Cauliflower, swede and turnip curry. Baked meatballs. Shakshuka. Tandoori chicken tikka. Prawn jambalaya. Spiced meatball curry. Simple lamb and swede hotpot. Oysters in crumbly patties full of creamy sauce. Thai yellow fish curry. American patty melts. Baked lemon and rosemary chicken. Hungarian chicken paprikash with galuska dumplings. Crusty Persian rice with lamb meatballs recipe. Pea, mint and feta omelette. Chilli tomato and prawn pasta. Bengali prawn curry. Lentil, spinach and cumin soup. Smoky mushroom burgers with roasted garlic mayo. Spicy pork stew with sweet potatoes and beans.
Spicy pork meatball pittas with harissa mayo and sweet potatoes. Conut spiced prawns with crisp rice triangles. Marinated beef pesto. Grilled salmon with rocket, avocado and pine nut salad. Griddled black bream with warm potato salad. Lisa Faulkner's sunshine prawns with feta flatbreads. Roasted cauliflower and pesto pasta. Chicken katsu curry. Fondue with herbed toast spoons. Baked chermoula salmon with roasted red pepper couscous. Gong bao chicken with peanuts. Broccoli pasta with parma ham breadcrumbs. Winter cabbage, chorizo and celeriac soup with baked sage croutons. Lamb koftas with romesco and garlic yogurt. Tomato and ricotta tart. Thai Prawn, Sweet Potato And Coconut Fritters - olive. Indian paneer and cabbage curry. Tomato-baked eggs with soured cream.
Nchigilie pasta with rich tomato sauce. Baked-Not-Fried Chicken - olive. Pesto salmon, soya bean and quinoa salad. Pesto salmon, soya bean and quinoa salad. Spiced vegetable soup with lentils and roasted chilli. The 20 best French recipes: part 2. The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream.
For Michel, the great delight is to drink a medium dry cider with the mussels. Serves 4butter 120gshallots 3, finely choppedmedium dry cider 400mlthyme 1 sprigbay leaf 1double cream 200mlmussels 1kg, preferably bouchot, scrubbed, debearded and well washedsalt and freshly ground pepperchives 1 tbsp, snipped, to serve Melt 40g butter in a large saucepan. Put in the shallots and sweat for 1-2 minutes, then add 300ml cider, the thyme and bay leaf. Raise the heat to very high and cook for 3-4 minutes, shaking the pan every minute, so that the mussels at the bottom rise to the top. Pour the juices into a saucepan and reduce to a light juice. Pour the mussels into a soup tureen or china salad bowl. For a more attractive presentation, leave the mussels on the half shell. Claudia Roden’s bouillabaisse. The 20 best French recipes: part 2. Kimchi cheese on toast. Smoked mackerel stir-fry with pak choi and rice. Spicy Moroccan chicken with lemon couscous. Fettuccine alfredo with blue cheese, artichokes and asparagus.
Roasted cauliflower dhal. Oat-crusted mackerel and horseradish fishcakes with herby crème fraîche. Mushroom and spinach pearl barley risotto. Malaysian-style vegetable and coconut curry. Hash brown veggie burgers with kale alioli. The 20 best French recipes: part 1. Daniel Boulud’s coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher’s twinebacon 450g slab, cut into ⅔cm slicespearl onions 1kgsmall button mushrooms 1kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475ml You will need extra cheesecloth and butcher’s twine.
The day before cooking, separate the chicken legs into drumsticks and thighs. Place in a large bowl or container with the onion, carrot, celery, garlic and sachet. Cook the bacon in a large sauté pan over medium-high heat until just crispy. Preheat the oven to 170C/gas mark 3. Roasted broccoli and feta flatbreads recipe - olive. Easy fish pie. Harissa chicken with bulgur wheat and parsley salad. Chicken, spinach and ricotta cannelloni. Urgette, basil and rice-stuffed peppers.
Crispy pancetta, thyme and chestnut pappardelle. Mushroom tartlets. Ham and split pea soup. Quick beef stroganoff. Mustardy mac 'n' cheese. Poached eggs, tahini and pan-fried avocado. 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar.
Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Add the avocado slices and fry for about 1-2 minutes on each side (turn carefully) until slightly golden. Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets. Yogurt and turmeric fish curry. Pork noodles. Salmon gnocchi bake. Squash salad with a poached egg. Mediterranean fish stew with straw potatoes. Thai red chicken curry. 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below)½-1 tbsp fish sauce1 tsp palm sugar4-5 kaffir lime leaves (see tip)400ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free-range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1½ tsp cumin seeds1½ tsp coriander seeds8-10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes½ tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped – or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Salted rosemary roast lamb with fennel and garlic boulangère pot. Sticky lemon and chilli chicken noodles - olive. Salami and meatball lasagne. Malaysian slow-cooked beef curry. Creamed leeks and smoked haddock on toast. Chilli chicken with ginger and udon noodles. Tomato and tuna pilaf. Seared lamb pizzaiola. Roasted onion and balsamic root vegetables with puy lentils. Wild mushroom, chard and goat’s cheese risotto. Quick roast chicken and lentils with salsa verde recipe - olive. Kashmiri paneer masala in a tomato, ginger & fennel gravy. Turnip tartiflette. Low-calorie recipes: Asian seared beef with rainbow stir fry. Veal with shallots, green olives and gremolata. The loyal lentil curry. Ham, cheese and chilli beetroot chutney toastie.
Mushroom and chard baked eggs. Asparagus and ricotta lasagne.