Roasted cauliflower and pesto pasta. Stuffed pork fillet with creamed butter beans. Vegetable oil for frying400g British free-range pork fillet (also sold as pork tenderloin)1 large onion, finely chopped14 slices (2 packs) parma ham2 British free-range pork sausages, skin removedSmall bunch fresh sage, chopped30g fresh breadcrumbs For the creamed butter beans 40g unsalted butter3 garlic cloves, crushed1 tbsp plain flour150ml white wine400ml double cream2 x 400g tins butter beans, drained and rinsed260g young leaf spinachSmall bunch fresh flatleaf parsley, roughly choppedSqueeze lemon juice You’ll also need… A digital probe thermometer.
Salmon en croûte. Roasted mushrooms with rocket pesto. Rick Stein's spiced lamb filo pastries with pine nuts. Cheat's asparagus, ham and cheese tart. Bacon, beans and lemon carbonara. Roasted sausages and beans. Easy lemon and herb chicken. Smoked haddock, cheddar and parsley pasties. Veggie soba noodle pots recipe - olive magazine. Conut spiced prawns with crisp rice triangles. Macaroni cheese with spinach and pesto pangrattato. Quick chicken tikka. Bloody mary crabcakes. Easy jerk chicken and coconut rice. Spring vegetable and quinoa stew with quick-pickled little gems. Glug olive oil4 shallots, finely sliced250g baby carrots, halved lengthways2 celery sticks, finely chopped2 leeks, sliced2 garlic cloves, crushed1 tbsp white wine vinegar250g red quinoa 250ml dry white wine1 litre vegetable stock200g frozen peas½ tbsp dijon mustardJuice 1 lemonBunch fresh parsley, choppedBunch fresh dill, roughly chopped, handful set aside for the pickle For the quick-pickled little gems 1 red onion, very finely sliced3 tbsp white wine vinegar2 tbsp caster sugarGlug olive oil2 little gem lettuces, halvedSmall bunch fresh mint, leaves picked.
Shepherd’s pie. Smoked salmon and caper linguine. Leftover lamb shepherd’s pie. Chicken cassoulet. Tuscan slow-cooked shin of beef with Chianti recipe - olive magazine. Sausage ragù with parsley dumplings. Pesto lamb burgers. Slip sole in seaweed butter. Hot-smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips. Crab linguine with parsley and chilli.
Easy fish pie. Quick steak fajitas with pickled red onions. Yaki Soba - olive magazine. Persian chicken pilaf. Fennel and pork pappardelle. Spicy lamb kofta curry. No-stir lemon, leek, smoked salmon and dill risotto. Urgetti with avocado pesto. Healthier chilli with baked potatoes. Asian Steak Sandwiches. Quesadillas. Emmental and onion rösti with fried egg and crispy bacon. Pancetta and rocket pizza. Chicken parmesan - olive magazine. Italian baked meatballs with garlic baguettes. Chicken katsu curry. Red curry rice with prawns. Tomato and brie tart. Marinated courgette salad with smoked mozzarella and hazelnuts. Best Ever Spaghetti Bolognese - olive magazine. Spicy tomato and chorizo bake. Easy cauliflower macaroni cheese. Parma ham, chilli, lemon and rocket linguine. Sausage and Veg Tray Bake - olive magazine. Sausage and Veg Tray Bake - olive magazine.
Sticky glazed balsamic onions with sausages. Gnocchi with artichokes, pancetta and mascarpone. Herb and lemon risotto with parma ham crumbs. Easy tuna pasta. Healthier spaghetti carbonara with parma ham. Lamb meatballs in harissa with salted cucumbers. Chicken Saag Recipe - olive magazine. Chicken with pumpkin, pancetta and chickpea stir-fry. Ham and brie stuffed puff parcel. Smoked Trout and Pea Frittata with Parsley and Red Onion Salad - olive magazine. Sweetcorn chowder. Quick parma ham and mozzarella salad. Cheese and potato pie. 1.1kg new potatoes6 spring onions, finely slicedSmall bunch fresh flatleaf parsley, roughly chopped5 fresh thyme sprigs, leaves picked5 fresh oregano or rosemary sprigs, leaves picked and chopped2 tbsp dijon mustard250g vintage cheddar, grated15 semi-dried tomatoes, roughly chopped2 free-range egg yolks, lightly beaten, plus 1 whole free-range egg to glaze For the hot water pastry crust 500g plain flour, plus extra to dust1 tsp salt1 medium free-range egg80g unsalted butter, plus extra to grease80g lard (see tip)
Chicken, mushroom and tarragon fricassée. Teriyaki chicken with sesame vegetables. Spiced pumpkin, tomato and chickpea stew. Cheat's prawn gumbo. Grilled asparagus and parma ham on toast. Pan-fried sea trout with watercress, pea shoots and mint sauce. Indian masala dosas with spiced coconut potatoes. Quick sesame prawn, spring onion and radish stir-fry. Tea poached salmon. Shakshuka recipe. Deliciously Ella's creamy vegan carbonara. Deliciously Ella's Buddha bowl. Bangladeshi goat green chilli curry. Baked salmon with hummus and herbs. Quick linguine carbonara with courgette and bacon. Amelia Freer's butternut squash 'pasta' with sage and pine nuts Deliciously Ella's miso and mushroom soup with ginger carrots Bruschetta toppings. Green gazpacho. Beetroot, feta & grain salad. Smoky salmon tartare with lemon and capers recipe. Ultimate chorizo ciabatta. Grilled fish with Cretan rusk salad with tomato, oregano and feta recipe.
Spicy prawn Singapore noodles. Harissa salmon with mixed grains and spinach recipe. Turkish chicken shish. Sticky citrus & mustard glazed salmon. Spinach gnocchi with blistered tomatoes, basil and olives. Grape, Parma ham, blue cheese and walnut salad. Broad Bean Salad with Pancetta and Sherry Vinegar. Begin this by pre-heating the grill to its highest setting for 10 minutes or so, then place the pancetta (or bacon) on a piece of foil and grill it 3 inches (7.5 cm) from the heat for about 4 minutes; it's important to get it really crisp.
Then, as soon as it's cool enough to handle, crumble it into tiny pieces. Now place the shelled beans in a medium saucepan, add a level teaspoon of salt and pour in enough boiling water to barely cover them. When they come back to the boil, put a lid on, turn the heat down and simmer them gently for about 5 minutes. It's very important not to overcook them, so a timer would be useful here. Warm lentil and lamb salad.
Calabrese pizza. Pan-fried scallops with runner-bean ‘spaghetti’ Spiced lamb with coriander omelette and sweetcorn salsa. One-pan green chilli eggs with chorizo recipe.