Roasted tomato and harissa salad. Salmon and broccoli bowl Caramelised onion and goat's cheese galette. Sweet potato mash with bacon lardons, fried egg and parsley pesto recipe. Preheat the oven to 180°C/350°F/gas mark 4.
Put the sweet potatoes on a metal baking-sheet and bake for 40 minutes to an hour, depending on their size. They should be completely tender. Meanwhile, make the pesto. Put the parsley, garlic, nuts, half the parmesan and some salt and pepper in a food processor. Whizz, adding the olive oil. Halve the sweet potatoes and scoop out the flesh, discarding the skins. Fry the lardons in their own fat over a medium heat until golden all over. Quickly fry the eggs in olive oil until their edges are nicely golden. More egg recipes... Spaghetti with avocado pesto. Pesto chicken stew with cheesy dumplings.
Halloumi salad with houmous dressing and pitta crisps recipe. Fried eggs with spicy onions and spinach. Poached salmon and green bean salad with tomato dressing recipe. 1 tbsp salt 1 tbsp peppercorns 2 bay leaves 1 star anise 1cm of grated root ginger 1 red chilli 4 salmon fillets, 150g each 300g green beans 200g sugar snap peas or mange tout 3 vine-ripened or plum tomatoes, finely diced 1 red onion, finely diced 2 tbsp lemon juice 2 tbsp extra virgin olive oil 3 tbsp chopped coriander 1 clove crushed garlic Chop the red chilli and place in a deep pan with the peppercorns, bay leaves, star anise, ginger and salt with 1 litre of water and bring to the boil.
Add the salmon fillets and then simmer for 12 – 15 minutes until fish is cooked. Paleo recipe: egg with Rainbow Chard and cinnamon. Simple but good.
Cooking chard with a little cinnamon adds sweetness to balance the green leaves. Use whatever egg you like – a duck egg would be lovely. 200g rainbow chard 1-2 tsp coconut oil fat pinch of ground cinnamon 1 egg Strip the leaves from the chard stems and chop the stems into 2cm lengths. Slice the leaves.
Healthy egg & chips. Eggy-bread grilled cheese sandwich. Deliciously Ella's Brazilian black bean stew. Balkan cheese bread. Deliciously Ella's vegetarian paella. Deliciously Ella's creamy vegan carbonara. Parmesan taco shells. Mushroom stifado. Dan dan noodles recipe. Spiced squash soup with sage and chilli butter recipe. Roasted butternut squash and pine nut quinoa recipe. • mixed dried herbs (I like oregano, herbs de provence, thyme and rosemary) • 1 tsp paprika • 1 cup of quinoa • 1 lime or lemon • a large handful of long-stemmed broccoli • a handful of fresh coriander • ⅓ of a cup of pine nuts • a dozen cherry tomatoes Preheat the ove to 190°C/gas mark 5.
Slice the squash in half, then peel off the skin and remove the seeds. Place the squash on a baking dish and drizzle with olive oil, a pinch of dried herbs, a teaspoon of paprika and a sprinkling of salt. Bake for about 15 to 20 minutes, until deliciously soft. Meanwhile make the quinoa. Chop the broccoli into segments and roughly chop the coriander leaves. Toast the pine nuts in a dry frying pan on a high heat, for about three to four minutes. Slice the cherry tomatoes into quarters. Once the quinoa and the squash are cooked, remove from the heat and stir them together along with the pine nuts, a drop more lime and the cherry tomatoes.
Deliciously Ella: how to go gluten-free naturally. Duck egg en cocotte with wild mushrooms and Gruyère cheese. Veggie shepherd's pie with sweet potato mash. Deliciously Ella's Buddha bowl. Polenta with mushroom and artichoke. Bangladeshi goat green chilli curry. Spicy Mexican bean burgers. Chicken saag recipe. Crab, chilli and herb omelette recipe.
King prawn, noodle and lemongrass broth recipe. Jerusalem-style eggs, with Gizzi Erskine. Grilled salmon with ginger. Gizzi Erskine's easy halloumi and tomato salad. Madeleine Shaw's simple carrot and coconut soup. Duck pancakes with quick-pickled spring onions. Butter bean and pepper stuffed mushrooms. Urgetti with avocado pesto. Potato and pea fishcakes. Bloody Mary gazpacho with fresh oysters. Roast sausage & squash with mustard & sage. Indian-spiced mackerel with heirloom tomato salad recipe. Chole chickpea masala. Cajun tofu tacos recipe. Indonesian pork satay. Simmered pumpkin in soy and mirin. Prawn massaman curry - Recipes. Bulgogi cheese steak sandwich. Roasted cod with fennel, red onion and balsamic tomatoes. Baked Spanish rice with chicken and chorizo.
Mexican lamb wraps with guacamole. Seared tuna with ponzu dressing and coriander rice noodles recipe. Goan-style pulled loin of pork recipe. For the marinade 10cm piece cassia bark (or cinnamon stick if not available) 1 tsp (heaped) black peppercorns 5-6 cloves 4-5 large dry red chillies 10cm piece root ginger, peeled and roughly chopped 6-8 garlic cloves, roughly chopped 3-4 small red onions, roughly chopped 2 green chillies 1 tsp (heaped) ground turmeric 100ml tamarind pulp 200ml palm vinegar (or cider vinegar) 50ml sunflower or rapeseed oil 1 tbsp soft dark brown sugar 1 tbsp salt 2kg rolled loin, shoulder or collar of pork 8 small to medium potatoes, peeled and cut into chunks 300-400g pumpkin (peeled if you prefer) deseeded and cut into chunks 3-4 small red onions, cut into chunks 50ml sunflower or rapeseed oil 3 tbsp chopped fresh coriander METHOD Break the cassia bark or cinnamon into small pieces.
Crush coarsely in a mortar with the peppercorns and cloves. Gently toast this mixture in a dry frying-pan over a low heat and add the red chillies, torn into pieces. Toast well, but do not burn. Kale with chorizo and eggs. Bacon and egg pie. Lighter aubergine parmigiana. Melanzane parmigiana recipe. *This recipe is gluten-free according to industry standards step 1 Heat the oven to 180C/fan 160C/gas 4.
Cut the aubergines lengthways into ½ cm thick slices, brush both sides with olive oil and season. Put them in a single layer on non-stick baking sheets and cook for 30-40 minutes, turning once, until the aubergine slices are tender and golden. step 2 Heat a glug of oil in a pan and fry the garlic for a minute. Step 3 Put a few spoonfuls of the tomato sauce in the bottom of a large ovenproof dish, or 2 medium ones.
Step 4 To serve, remove the foil, and leave to thaw in the fridge overnight. Courgette Fritters. Beetroot and paneer curry. Oven-roasted tomatoes and goat’s cheese. Ddled eggs with spinach and mushrooms, with Marmite soldiers. Chorizo carbonara. Caravan's baked eggs and chorizo with tomato ragout recipe. I first had baked eggs when I worked in a restaurant 12 years ago.
The pastry chef was Israeli and he used to talk about this guy, called Dr Shakshuka, who would go to the food market in Tel Aviv, set up his pan and fry peppers, onions, spices and garlic and then, just before lunch, he would fill the pan with eggs and cook them. He’d sell what was in that one pan and then go home, so everyone tried to get to the front of the queue before he sold out. ½ red pepper, chopped ½ yellow pepper, chopped. Leek and mushroom tagliatelle. Spaghetti with spiced sausage and fennel sauce. Amelia Freer's poached chicken, crunchy vegetables and herb dressing. Griddled vegetable and halloumi burger with chilli yoghurt. Thai asparagus with crunchy noodles recipe. Tuscan pork steaks recipe. Chicken schnitzels. Pasta with broccoli pesto and pancetta. Shakshuka. Giant parsnip and potato rösti. Chilli-marinated chicken kebabs with sweet shallot and chickpea salad.
Roast duck with honey and spices. Panko-coated mac 'n' cheese. Sea bass with potatoes and swiss chard. Braised peas with bacon, lentils & cod. Crab, chilli and herb omelette recipe. Southern cracked-crab bake recipe. Home salted cod fishcakes with salsa verde mayonnaise. Deliciously Ella's mushroom and chickpea stew. One-pan green chilli eggs with chorizo recipe. Chilli cheesy courgette chips. Cheese and potato cakes with pea purée. Avocado & smoked salmon spelt spaghetti. Lemon risotto cakes with smoked salmon and horseradish cream. 600-800ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio)80ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g plain flour2 medium free-range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential 8cm x 3cm deep chefs ring or round cookie cutter.
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. Chicken biryani pilau. Sausage and spinach spaghetti. Spiced vegetable pilaf with cauliflower, ginger and garam masala.
Grazia's Tomato Salad. Pot-roasted chicken. Brown-buttered crab risotto recipe. Cauliflower, swede and turnip curry. Spinach & pea pilau. Cheese-stuffed chillies with spicy salsa. Baked salmon with hummus and herbs. Amelia Freer's butternut squash 'pasta' with sage and pine nuts Deliciously Ella's miso and mushroom soup with ginger carrots Creamy chicken, sorrel and pancetta open lasagne.