Melt-in-the-middle mozzarella beef burgers. Malaysian-style chicken. One-Pot Baked Pasta Recipe. Place racks in center and top third of oven; preheat to 325°.
Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta). Brie beef burgers. Proper chicken caesar salad. Sausage and kale gnocchi bake. Ultimate chilli. Spring Greens Shakshuka, This Months Cover Recipe - olive magazine. Veggie pea, herb and chickpea burgers. Asparagus and hot-smoked salmon risotto. Salmon fish fingers and green beans. Garlic and herb buttered chicken with braised lettuce, peas and baby carrots.
Fish pie with prawns and watercress. Beetroot and paneer curry. Spaghetti alle vongole. Chicken stuffed with spinach and pancetta. Simple salmon stir-fry. Gluten-free Spring flatbread pizzas. Thai green curry with chicken and green beans. Japanese Curry Noodles - olive magazine. Chicken schnitzel with zingy fennel and watercress slaw. Oklava chilli chicken recipe - olive magazine. One-Pot Pasta With Anchovies and Tenderstem Broccoli - olive magazine. Asparagus, crispy potatoes and radishes with herb hollandaise. Three-cheese ratatouille lasagne. Quick paneer and chickpea curry. Salmon and spinach rösti bake. Smoked salmon and caper linguine. Pork Chops With Sweet and Sour Smashed Chickpeas - olive magazine. Cheese and broccoli bake.
Lamb kofte tagine. Breadcrumb spaghetti. Breadcrumb spaghetti. Roast vegetable and houmous pie. Jersey royal tartiflette. Chilli crab noodles. Creamy chicken, lemon and spinach pappardelle. Easy spaghetti bolognese. Melanzane parmigiana recipe - olivemagazine. Jersey royal, onion, sherry and tarragon bake. Indian spiced vegetable frittata. Easy crispy baked cod.
Spiced lamb burgers with sweet potato chips. Chorizo-stuffed chicken. Roast Anchovy Butter Lamb with Spring Boulangere New Potatoes - olive magazine. The best spaghetti Bolognese. Herb and lemon risotto with parma ham crumbs. Sticky Asian pork burgers. Maria Elia's moussaka. Ham and brie stuffed puff parcel. Patatas Bravas. Turkish spiced beef pide. Cheat’s squid and chorizo paella. Salami and meatball lasagne.
Asian-style scampi with spiced herb relish. Spicy Spanish potatoes (patatas bravas) Fondue with herbed toast spoons. Tortellini In A Leek And Herb Broth - olive magazine. Bhaji burger. New potato and chorizo hash with asparagus, poached egg recipe. While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring.
Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Add a splash of sherry vinegar, the paprika and season. Roast at 180°C for 10-15 mins, until just tender (or griddle for 5 mins). Crack the eggs into individual small bowls. While the eggs are cooking, plate the potatoes and asparagus. Hot-smoked salmon and baby leek frittata. 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.
Brunch-style toad in the hole. American patty melts. Menemen, The Full Turkish with Feta - olive magazine. Fettuccine with melting Brie, cherry tomatoes and basil. Baked gnocchi with cream, mushrooms and blue cheese sauce. Coffee-Rubbed Steak With Lemon Coriander Butter - olivemagazine. Vegetarian spaghetti alla puttanesca. Baked sweet potatoes with steak fajita filling. Spaghetti and meatballs. BBC Good Food. Caramelised Onion And Chorizo Nachos - olive magazine. Brazilian coconut chicken curry. One-pan green chilli eggs with chorizo recipe - olive magazine. John Whaite's 5-ingredient mushroom and sage gnocchi. Chicken fried rice. Spiced potatoes and peas. Scandi Meatball Bake With Cucumber Salad - olivemagazine. Fish burgers. Mushroom & chickpea burgers. Easy smoked haddock risotto. Sweet potato, chicken and ginger soup. Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large saucepan.
Quick and Easy, Halloumi, Harissa and Honey Toastie - olivemagazine. Bubble and squeak jacket potatoes. The Modern Pantry's grilled cornbread, chorizo and eggs recipe. 235g cornmeal 200g plain flour ¾ tsp bicarbonate of soda 50g light brown sugar 1¾ tsp Maldon salt 3 eggs 390g buttermilk 80g melted butter Mix the dry ingredients together.
For the red pepper salsa. Baked spinach and pea frittata. Semolina Gnocchi with Gorgonzola. First of all you'll need a large saucepan, and into that put the milk and 10 fl oz (275 ml) water, along with a good grating of nutmeg, 1 level teaspoon of salt and some freshly milled black pepper.
Then sprinkle in the semolina and, over a medium heat and stirring constantly with a wooden spoon, bring it all up to the boil. Let the mixture simmer gently for about 4 minutes, still stirring, until it is thick enough to stand the spoon up in, then remove the pan from the heat and beat in 2 oz (50 g) of the Parmesan and the eggs. Now adjust the seasoning, then pour the mixture into the prepared tin and spread it out evenly with a spatula. When it's absolutely cold, cover the tin with clingfilm and leave it in the fridge overnight to firm up. When you are ready to cook the gnocchi, pre-heat the oven to gas mark 6, 400°F (200°C). Place them slightly overlapping in the baking dish, then dot with the ricotta and sprinkle over the Gorgonzola, followed by the rest of the Parmesan. Chicken, lentil and spinach curry. Butter Chicken Curry - olivemagazine. Baked pasta with mushrooms, white wine and cream.
Ol steamed aubergine with a garlicky dressing. Lebanese rice and lentils (mujaddara) Imam bayildi with BBQ lamb & tzatziki. Beetroot hummus recipe. An unusual alternative to classic hummus, this gorgeous red dip tastes earthy and sweet.
Its creamy texture makes it the perfect dip for crudités. 4 large raw beetroots 400g tin chickpeas the grated zest of 1 orange the juice of 1 lime a pinch of ground cumin 1 tsp rapeseed oil shredded orange zest or chopped fresh coriander, to garnish (optional) lime wedges, to serve Preheat your oven to 200C/gas mark 6. Lay out a sheet of foil twice the size of the baking tray you will use, and place the beetroots in the middle of it. Gather up the corners of the foil to create a sealed parcel and place it on the baking tray. Drain the chickpeas, rinse them with cold water and pat dry with kitchen paper. Squash and spinach pie. Seasonal Recipe, Curry Butter Potted Shrimps With Sourdough Toast - olivemagazine. Watercress, sun-blush tomato and sausage wraps with fresh mayo.
Smoky sweetcorn fritters with tarragon yogurt. Reuben cheese toastie recipe - olivemagazine.