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Roast chicken with lemon & rosemary roots recipe. Roast chicken with lemon and tarragon. Venison, Cider and Quince Stew with Herbed Butter Dumplings. Beef, brown ale and mushroom pie. Chorizo and scrambled eggs. Tagliatelle with sausage ragù, radicchio and hazelnuts. Bacon, leek and tomato risotto. Bacon, leek and tomato risotto. Beef short-rib ragù with gnocchi buns. Meera Sodha’s vegan recipe for lentil rasam and roast red cabbage. There are dals to comfort and dals to revive.

Meera Sodha’s vegan recipe for lentil rasam and roast red cabbage

Rasam is a reviver, the kind of thing I want to eat when I’m feeling sluggish. Irish onion soup. Cheat's spiced miso and dumpling soup. Catherine wheel toad-in-the-hole with honey & mustard onions recipe. Black bean, sweetcorn and red pepper chimichangas. French Fish Pie Recipe. Easy Dan Dan Noodles Recipe. Mexican chicken burger recipe. Crispy Mexican tortilla rice bowl. Easy Lamb Bhuna Recipe - olivemagazine. Heat 2 tbsp oil in a large lidded frying pan and add the onion.

Easy Lamb Bhuna Recipe - olivemagazine

Cook for 10 minutes until softened and starting to turn golden. Add the garlic and ginger, and cook for a minute, then tip in the spice mix along with the chilli flakes, turmeric and cinnamon stick. Stir together then add the lamb, turning up the heat and stirring so the lamb browns. When the lamb is coloured, stir in the tomatoes and 100ml of water. Chicken, Red Pepper and Olive Cacciatore Recipe - olivemagazine. Red chilli and broccoli pasta. Smoked salmon and cream cheese muffin. Spiced Lamb Sandwich Recipe. Crispy parmesan and oregano roasties. Baked egg with crab and cayenne. Fish pie jackets.

Whole roast aubergines with tahini sauce and Greek salad. Crispy lamb with lemony flageolet beans and roast tomatoes. 200g dried flageolet beans 2 tsp sea salt, plus extra to season6-7 large fresh rosemary sprigs2kg British lamb shoulder 400g cherry tomatoes, on the vineOlive oil for drizzling2 garlic cloves, crushed2 bay leaves1 tbsp chicken, bacon or duck fat or lard1 large onion, finely chopped50g preserved lemons, rind only, chopped1 lemon, quartered 01.Put the beans in a bowl, cover with cold water, stir in the salt and leave overnight.02.Heat the oven to 160°C/140°C fan/gas 3.

Crispy lamb with lemony flageolet beans and roast tomatoes

Put half the rosemary in a roasting tin, put the lamb on top and scatter over the remaining rosemary. Pour a little water into the tin, sprinkle the lamb with salt, cover with foil, then roast for 4-5 hours until the meat is soft and tender. Remove the foil, turn up the oven to 200ºC/180ºC fan/gas 6 and roast for another 20-30 minutes until the fat is crisp and golden. 03.Roast the tomatoes for the last hour of the lower oven temperature.

Recipe is from Naomi Devlin's cookbook Food for a Happy Gut (£20, Headline). Cabbage, kale and potato rösti. Macaroni cheese with ham. Sausage Pappardelle Recipe with Kale. Mushroom and spinach pappardelle with crispy sage. Chinese crispy duck. Sichuan chicken wings recipe. Beef and Aubergine Fatteh. Steamed sea bass recipe. Duck pancakes with pickled carrot salad. Warm winter salad of scallops, black pudding, crispy bacon and buttered apples. Cod Fish Cake Recipe with Sweet Potato and Ginger. Baked meatballs with goat’s cheese. Satay noodles. For the sauce 4 tbsp smooth peanut butter2 tsp dark soy sauce1 tsp chilli flakesJuice 1 lime For the noodles 1 tbsp sunflower oilSmall handful sugar snap peas, halved1 small carrot, finely sliced2 spring onions, sliced on the diagonal2 x 150g packs soft egg-free ready-to-wok noodles2 tsp sesame seeds, small handful fresh coriander, 1 red chilli, deseeded and finely sliced, and roughly chopped peanuts to garnish 01.To make the sauce, whisk together the peanut butter, soy sauce and chilli flakes along with 200ml cold water in a bowl.

Satay noodles

Whisk in the lime juice to form a smooth paste, adding an extra splash of water to loosen the mixture if needed.02.For the noodles, heat the oil in a wok over a high heat. Recipe from Katy Beskow's book 15 Minute Vegan (£8, Amazon). For extra texture, you could use crunchy peanut butter instead of smooth.Make this up to 2 hours ahead and serve it cold as a salad. Nachos Recipe with Crab - olive magazine. Frying pan meatball hotpot. Cheese-stuffed chillies with spicy salsa. Roast chicken thighs stuffed with gorgonzola piccante, chilli and herbs. Broccoli, sultana and chilli penne with parmesan crumbs. Fettuccine with melting Brie, cherry tomatoes and basil.

Quick braised sausages with borlotti beans. Jerk chicken with rice & peas recipe. Spiced vegetable soup with lentils and roasted chilli. 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies.

Spiced vegetable soup with lentils and roasted chilli

If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly. This should take about 5 minutes. Chilli pork ragù with parmesan polenta. Spiced cod with sweet potato mash recipe. Start off by making the yoghurt marinade for the cod.

Spiced cod with sweet potato mash recipe

Peel and grate a 2 inch piece of fresh ginger. Stir this into the yoghurt with the ground spices and lime zest. Add a pinch of sugar and salt, taste and add a little more of either if needed. Place the cod fillets in a shallow dish and pour the yoghurt mixture over them. Turn the fish to coat on all sides, cover and leave to one side while you make the sweet potato mash. Peel and dice the sweet potatoes into large chunks. To cook the fish, place the cod on a lined baking tray and cook on the middle shelf for 12 minutes until cooked through.

Easy midweek spaghetti bolognese. Tomato-baked eggs with soured cream. Spinach and ricotta lasagne. 250g pack fresh lasagne sheets125g mozzarella, sliced30g parmesan or vegetarian alternative, grated For the tomato sauce Glug olive oil1 onion, finely chopped2 garlic cloves, crushed150ml red wine2 x 400g tins chopped tomatoes1 tsp sugar2 tbsp vegetarian Worcester sauce (we like Biona, from Holland & Barrett and Ocado)2 tbsp tomato puréeBunch fresh basil, chopped For the spinach and ricotta sauce 375g spinachKnob of butter500g ricotta250g mascarpone4 medium free-range egg yolks Grated zest 1 lemonPinch freshly grated nutmeg40g parmesan or vegetarian alternative, grated You’ll also need… 2 litre baking dish.

Spinach and ricotta lasagne

Chicken & sweetcorn egg-fried rice recipe. Dhruv Baker’s char siu puffs. 700g piece of pork belly (skin removed – you can do this yourself or ask your butcher.

Dhruv Baker’s char siu puffs

Make sure you leave about 1.5cm fat)Plain flour for dusting500g ready-made puff pastry1 large free-range egg, beaten2 large free-range egg yolks, beaten3 tsp sesame seeds For the char siu marinade. Pesto pan chicken. Roasted cauliflower and pesto pasta. Trofie pasta with green beans and new potatoes. Posh fish finger sandwiches recipe - olivemagazine. Lebanese kofte. Pasta with sausages, fennel seed and mozzarella ragù. Lamb koftas with tomato and onion salad recipe.

• 1 small onion, finely grated • 1 fresh red chilli, deseeded and finely chopped • 10g (½oz) fresh root ginger, peeled and grated • 10g (½oz) mint leaves, chopped • 10g (½oz) coriander leaves, chopped • ½ tbsp ground cumin • ½ tbsp ground coriander • 2 garlic cloves, crushed • 4 tsp melted clarified butter • squeeze of lemon juice.

Lamb koftas with tomato and onion salad recipe

Grilled mackerel, grapefruit and pesto freekeh salad. Salt hake fritters with orange alioli. Pan-fried mushrooms on sourdough. Cauliflower and coconut dhal. Roasted cauliflower and broccoli polenta. Baked eggs with hot-smoked salmon and herbs. Lamb koftas with romesco and garlic yogurt. Sirloin steaks with roast squash and herb butter. Grilled leg of lamb with goat's cheese and herb salad. Diet Cig: Swear I’m Good at This Album Review. The origin story of Diet Cig centers around an interaction in which guitarist Alex Luciano interrupted drummer Noah Bowman during a show to ask for a lighter.

Diet Cig: Swear I’m Good at This Album Review

This anecdote is an odd way to introduce your band. It suggests a double standard that it’s okay for women to interrupt men while they’re playing but you know if the tables were turned Twitter would be all up in arms. Nevertheless, the pair hit it off and began making music together in their then-hometown of New Paltz, NY. This led to 2015’s Over Easy EP, five jangly tracks about young adult anxieties and scene politics. It was an inoffensive introduction that spawned relentless touring, a bubbly social media presence, and Luciano’s trademark high kick off the bass drum.

Diet Cig’s debut record Swear I’m Good at This suggests that little growth has occurred in the time since. Swear I’m Good at This fumbles that which makes indie pop so meaningful. Chicken, lentil and spinach curry. Ultimate open steak sandwich. Fishcakes with minty peas and spinach. Turkish-style poached eggs with yogurt and chilli butter. Panko-coated mac 'n' cheese. Butter Chicken Curry - olivemagazine.

Spicy Mexican tortilla soup with avocado salsa. Lamb and mint meatball tagine with chermoula. Shepherd’s pie with garlicky kale mash. Crispy chicken thighs with olives and chickpeas. Spicy pork stew with sweet potatoes and beans. Turkish chicken shish. Broccoli and watercress soup with crispy chorizo crumbs. New Orleans oyster po’boy sandwich. Lamb burgers with feta and harissa. Pesto salmon, soya bean and quinoa salad. Nigella's Recipes. Vietnamese crab and pomelo salad. Shakshuka. Ham, cheese and chilli beetroot chutney toastie. Croque-madame with Parma ham and Gruyère.

D, prawn, pea and rocket fishcakes. Mee goreng. Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan.

Pour in the beaten eggs and quickly stir and shake the pan to distribute evenly. Cook until set. Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25, Broccoli pasta with parma ham breadcrumbs. Pork and root vegetable casserole with fennel and mustard dumplings. Scandi Meatball Bake With Cucumber Salad - olivemagazine.