Flaky Fish Pie. To make the pastry, first of all remove a pack of butter from the fridge, weigh out 6 oz (175 g) then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes. Then, when you are ready to make the pastry, sift the flour and salt into a large roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Then, using the coarse side of a grater placed in the bowl over the flour, grate the butter, dipping the edge of the butter into the flour several times to make it easier to grate. What you will end up with is a large pile of grated butter sitting in the middle of the flour. Now take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. When you're ready to cook the pie, pre-heat the oven to gas mark 7, 425ºF (220ºC).
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Vegetarian Shepherd's Pie Recipe With Spiced Lentils - olive magazine. Lisa Markwell's Indian chicken and chips. Lemon, ricotta, fennel and chilli oil linguine. Turkish macaroni cheese (firin makarna) Breaded pork chops. Seared steak with sun-dried tomato and basil puy lentils. Breaded harissa cod with lemon and red onion couscous. Chunky chilli. Pea pesto pasta. Smoked chicken, parsley pesto and crisp gem lettuce baguette. Vietnamese steak salad recipe. Shredded pork pittas with crumbled feta and coriander. 450g Waitrose Slow Cooked Pork Belly 1 tbsp fennel seeds, lightly toasted1 tbsp mayonnaise 1 tbsp Dijon mustardSmall handful of fresh flatleaf parsley, chopped50g ready-cubed feta2 wholemeal pitta breadsHandful of rocket leaves Preheat the oven to 180°C/fan160°C/gas 4.
Put the pork belly on a baking tray and cook for 35-40 minutes until piping hot. Remove from the oven and carefully take the skin off the meat. Preheat the grill to high and pop the skin under for 1-2 minutes until crisp. Once the pork has cooled slightly, shred into bite-size pieces using two forks, then transfer to a bowl. Roughly chop the crackling and add to the bowl. Add the fennel seeds, mayonnaise, mustard, parsley and feta, season to taste, then mix and set aside. Cauliflower cheese & spinach pasta bakes. 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.
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Heat a drizzle of olive oil in a large shallow casserole or frying pan and fry the chicken on both sides until the skin is golden brown, about 10 minutes. You may need to do this in batches. Drain most of the fat from the pan, add the onions and garlic, and fry for 8 minutes on a low heat until the onions are soft. Step 2 Stir the olives through the sauce, then nestle the chicken back into the pan. Step 3 To reheat, allow to thaw overnight in the fridge. Cook's notes Peel the vine tomatoes by pouring a kettleful of boiling water over the tomatoes in a large bowl. Prawn and guacamole wraps. Trout with tomato sauce. Seafood rice. Spiced lamb with coriander omelette and sweetcorn salsa. Grilled Halibut Niçoise With Market Vegetables recipe.
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Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming. Now you need to deal with the spinach. First of all remove and discard the stalks, then wash the leaves really thoroughly in 2 or 3 changes of cold water and shake them dry. Next, take your largest saucepan, pop the knob of butter in it, then pile the spinach leaves in on top, sprinkling them with a little salt as you go.
Then remove it from the oven and let it settle for about 10 minutes before serving. Avocado on toast with chorizo & fried eggs. Baked broccoli and parmesan eggs. Caldo verde soup. Puy lentil bolognese recipe. Three-cheese summer vegetable bake. Chilli chicken salad. Chicken and cashew salad recipe. Spring onion, ham and mustard tart. Moroccan veg and chickpea tagine recipe | olive magazine. Asparagus and ricotta lasagne. Trout and broad bean filo tart recipe.