Vietnamese turkey sandwich. New potato, asparagus and feta frittata. Fried courgette, cheese and spinach pasta. Deliciousmagazine.co. Soba noodle and prawn salad with coriander and peanut pesto. Marinated Greek salad. Fried eggs with feta and spiced onion jam. Spanish-style cod and chickpea stew. Boneless rib-eye steak with béarnaise sauce.
Vegan fry-up. 200g mixed small peppers Oil for drizzling and frying 200g large oyster mushrooms200g baby leaf spinach For the tamarind tomatoes. Deliciousmagazine.co. Deliciousmagazine.co. Deliciousmagazine.co. Deliciousmagazine.co. Mexican-style barbecued beef brisket with quick-pickled onions. Deliciousmagazine.co. Spring onion and Spanish ham salad with sherry dressing. Lamb and aubergine stew with houmous. Beef Skewers Recipe. Umami cheeseburger. 1 beef tomato, cut into 1cm slices100g parmesan cheese (see tips)4 tbsp American mustard4 tbsp tomato ketchup4 tbsp mayonnaise4 tbsp soy sauce½ tbsp olive oil70g onion, roughly chopped720g chuck steak, minced with 80g bone marrow (see tips)smoked Maldon sea salt flakes4 burger buns, halved (see tips)40g chopped pickled shiitake mushrooms (see below)Gentleman’s relish butter (see below)4 thin slices ogleshield or cheddar cheese (see Know-how)4 soft lettuce leaves For the pickled shiitake mushrooms (makes 50g) 30g dried shitake mushrooms60g caster sugar70ml light soy sauce70ml cider vinegar20g fresh ginger For the Gentleman’s relish butter (makes 450g) 125g anchovy fillets in oil (drained)250g softened unsalted buttera small pinch each of cayenne pepper, nutmeg, black pepper, ground cinnamon25ml Worcestershire sauce25ml lemon juice25ml cold water.
Vegan chilli recipe. Baked ricotta with chilli and thyme. Scallop and salmon salad with beans and quail’s eggs. Watercress risotto with goat’s cheese and bacon. One-pan seafood roast with smoky garlic butter recipe. Garlic-stuffed chicken with pistachio, sour cherry and herb pilaf. Sage and white bean polpettine with cherry tomato sauce. Fennel, tomato and gruyère bake. Sardines on toast with sorrel and horseradish alioli. Duck ragù with spinach pasta. Turkey and apricot burgers with sweet potato wedges. Simple summer minestrone soup. Sardines, courgettes and pepper. Best-ever macaroni cheese. Stuffed marrows. Three-cheese and chive tart. Doner kebab recipe. Moroccan vegetables and chickpeas. Five-spice chicken skewers with speedy chow mein. Potato and mushroom persillade. Sausage and Egg Naan. Mushroom carbonara. Tempura prawn wraps with minted mango yogurt.
Turkish menemen with sumac yogurt. Turmeric cod burgers with coriander chutney. 4 tbsp plain flour1 tsp ground turmericGrated zest 1 lemon, remainder cut into wedges for squeezingPinch chilli flakes (optional)400g piece cod loin or coley, cut into 4 fillets (or buy 4 x 100g fillets)Light olive oil or sunflower oil for brushing/drizzling4 tbsp mayonnaise4 ciabatta rolls, halved and toasted1 ripe beef tomato, sliced For the coriander chutney 100g fresh coriander, roughly chopped, a few leaves reservedSmall handful fresh mint leaves, roughly chopped2 tbsp lime juice1 green chilli, deseeded1 garlic clove, chopped4 tbsp olive oil1 tsp maple syrup For the courgette and fennel pickle 1 courgette, pared into ribbons using a Y-shaped peeler1 small fennel bulb, thinly sliced, plus fronds to garnish1 tsp kalonji seeds (black onion or nigella seeds)Juice ½ lime Grated zest and juice ½ lemon You’ll also need… Metal barbecue basket for cooking the fish (if using a barbecue) – widely available.
Spring minestrone soup with pesto. 150g dried borlotti beans4 tbsp extra-virgin olive oil2 banana shallots, sliced lengthways100g baby leeks, trimmed and halved lengthways1 large carrot, finely chopped1 tsp fennel seeds3 garlic cloves, sliced1.2 litres good quality fresh vegetable stock (or chicken stock for non-vegetarians)100g small dried pasta such as ditalini or broken spaghetti100g fresh petits pois (shelled weight) or frozen peas2 baby gem heartsCrusty bread to serve For the pesto (makes 100g) Large bunch fresh basil, leaves pickedSmall handful fresh parsley leaves1 tsp pine nuts, toasted briefly in a dry frying pan (make sure they don’t burn)40g parmesan or vegetarian alternative, grated1 large garlic clove, halved1 tbsp extra-virgin olive oil.
Asparagus and ricotta lasagne. Seared steak with lentils and veg. Roasted asparagus with scrambled egg and parma ham. Sweet potato and parsnip gnocchi with blue cheese and pine nuts. Saffron and quail egg risotto with purple sprouting broccoli. Easy smoked salmon and leek strudel. Potato Bread with Raclette and Pickle Relish. Chicken enchiladas recipe. Chimichurri steak with smashed new potatoes. Chilli prawn and spinach linguine. Halloumi flatbreads recipe. Easy Chicken Parmesan Burgers Recipe. Dijon chicken with mushrooms. Baked spinach eggs. Beef Bourguignon Recipe. Chicken basteeya. Warm pea and lentil salad. Bacon-Wrapped Halloumi Recipe with Pea Salad. Sali boti (Parsi braised lamb) Vegetable bake with garlic bread topping. Tomato, Spinach and Cauliflower Curry Recipe. Vegetable curry with lime rice. Cauliflower, Garlic and Turmeric Soup. Roasted Cauliflower Steaks with Parmesan.
Squash risotto. Melting Cheese and Onion Pie. Spiced lamb-stuffed cabbage leaves. Linguine With Prawn Butter Sauce. Chicken cassoulet. New York downtown eggs. Peanut chicken with rice. 4 skinless free-range chicken breasts 150g satay peanut sauce (from 200g jar) 1 tbsp olive oil 2 pak choi, quartered lengthways 300g pack cooked Thai fragrant rice Remaining 50g satay peanut sauce 2 tbsp coconut milk A squeeze of limeExtra lime wedges for squeezing over 1.
Soak 12 small wooden skewers in warm water. Fish Fingers Recipe. Horseradish and preserved lemon salmon roulade. Vegetable oil for greasing60g plain flour½ tsp bicarbonate of soda1 tsp salt1 large free-range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice ½4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped You’ll also need… 22cm x 33cm swiss roll tin (or shallow baking tray), lightly greased, the bottom lined with non-stick baking paper (with an overhang at the narrow ends)
Crispy aubergines with lentil tabbouleh and yogurt dressing. Best Cottage Pie Recipe - olive magazine. Linguine with saffron, roasted garlic, herb butter and hazelnuts. Tuscan slow-cooked shin of beef with Chianti recipe - olive magazine. Thyme roast lamb with lentils, feta, olives and herbs. 4 tbsp balsamic glaze1.5kg boned and rolled British lamb leg5 fresh thyme sprigs, chopped/ torn into short lengths500ml good-quality fresh chicken stock1 garlic bulb, sliced in half horizontally290g jar pitted black olives, drained For the lentils 500g puy lentilsGood drizzle extra-virgin olive oil1 bunch fresh oregano, leaves picked and finely chopped1 bunch fresh basil, leaves picked4 spring onions, finely slicedJuice ½ lemon200g fetaAleppo chilli flakes – optional Useful kit, but not essential Digital probe thermometer.
Chicken, ham, chorizo and herb raised pie. Butter for greasing500g unsmoked British free-range gammon, excess fat trimmed, cut into 1-2cm dice500g free-range skinless chicken breasts, cut into 1-2cm dice250g chorizo, cut into 1-2cm dice4 fresh rosemary sprigs, finely chopped4 tbsp fresh oregano leaves, finely chopped2 garlic cloves, crushedZest 2 lemons1 tsp flaked sea saltGenerous grinding black pepper1 medium free-range egg, beaten, for brushing For the hot-water crust pastry 500g plain flour, plus extra to dust1 tsp fine salt1 medium free-range egg80g unsalted butter80g lard For the jelly 400ml fresh light chicken stock8 whole peppercorns1 garlic clove3 fresh thyme sprigs2 bay leaves4 gelatine leaves (we used Costa)3 tbsp fresh parsley, very finely chopped You will also need.
Corned-beef Hash with Fried Eggs. Start this off by cutting the corned beef in half lengthways, then, using a sharp knife, cut each half into four ½ inch (1 cm) pieces.
Now chop these into ½ inch (1 cm) dice, then scoop them all up into a bowl. Combine the Worcestershire sauce and mustard in a cup and pour this all over the beef, mixing it around to distribute it evenly. Now peel and halve the onion, cut the halves into thin slices and then cut these in half. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on, then place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and then covering with a clean tea cloth to absorb the steam. After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes). Three-cheese and chive tart. Lamb shoulder stuffed with tomatoes, goat’s cheese and basil. Mini chicken, sherry and herb pies. Emmental and onion rösti with fried egg and crispy bacon.
Tomato, merguez sausage and cannellini summer stew. Orecchiette with burrata, tomatoes and garlic. Meatballs in spinach and tomato sauce with herby couscous. Mexican chicken burgers. Avocado and smoked salmon toasts recipe - olive magazine. Bacon, cheese and tomato quiche. Lemon and parsley linguine. Tomato, olive and mozzarella rice. Shakshuka with broad beans and labneh. One-pan green chilli eggs with chorizo recipe - olive magazine.