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Fennel and pork pappardelle. Puff pastry tart with smoked bacon, onion and potato. Avocado and smoked salmon toasts recipe. Kale with chorizo and eggs. Smoked haddock, crispy onions, curry sauce. Manchego rarebit. Greek Pasticcio (Baked Greek Lasagne) Crunchy pesto & mozzarella baked mushrooms. Spiced lamb with samphire and sumac salad. Tex-Mex beans on toast. Caravan's baked eggs and chorizo with tomato ragout recipe. I first had baked eggs when I worked in a restaurant 12 years ago.

Caravan's baked eggs and chorizo with tomato ragout recipe

Wild mushroom, chard and goat’s cheese risotto. Tandoori chicken tikka. Grilled halloumi with avocado, black olive tapenade, rocket and lemon-oregano dressing. Chicken & mushroom spud pies. Tomato, caramelised onion and mascarpone tart. Rick Stein's spiced lamb filo pastries with pine nuts. Shepherd’s pie. Veggie pea, herb and chickpea burgers. Easy fish pie. Italian chicken with cream cheese & spinach. Teriyaki chicken with sweet potato wedges and slaw. Green frittata. Sexy Fish Hot & Sour Prawns with New Potatoes. 20 best autumn recipes: part 4. J Sheekey’s cod with braised lentils and prosciutto by Tim Hughes Prosciutto or bacon are the perfect accompaniment to pulses.

20 best autumn recipes: part 4

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.

New potato and chorizo hash with asparagus, poached egg recipe

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. Deliciously Ella's pea and cauliflower bowl. 20 best autumn recipes: part 3. Nigella Lawson’s venison in white wine Serves 8For the marinadedry white wine 1 bottleolive oil 2 tbspbay leaves 2carrots 2onion 1 largecelery 2 sticksgarlic 2 cloves, squashed with flat of knifejuniper berries 10, crushed slightlyblack peppercorns 10, crushed slightly For the rest of the stewvenison 1½kg , cut into chunks about 3cm x 6cmdried porcini 20gunsalted butter 100g, or goose or duck fatolive oil a droponions 1kgsugar 1 tbspground cinnamon ½ tspground cloves 1½ tspnutmeg ½, gratedsage 3 leavesflour 3 tbspbeef or game stock 300mlmushrooms 300g, preferably brown cap or chestnut mushroomsparsley chopped Put the venison into a bowl and cover with the marinade ingredients.

20 best autumn recipes: part 3

Give a good stir and cover with clingfilm and leave overnight somewhere cool. If the weather’s warm or you just want to stow this away for a few days, then put it to marinate in the fridge, but make sure you take it out and get it back to room temperature before you want to cook it. Wild rice & mushroom risotto with roast garlic recipe. Chicken schnitzels with quick fennel and apple sauerkraut. Spiced pumpkin, tomato and chickpea stew. Potato pizza with taleggio, basil and red onion. Pea, courgette and parmesan soup. Lentil lasagne with rainbow chard and feta. Giant Couscous With Spicy Fish Broth. Crispy cauliflower and cauliflower purée with chilli butter sauce. Pasta with broad-bean pesto. 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.

The Modern Pantry's grilled cornbread, chorizo and eggs recipe

For the red pepper salsa 3 red peppers – diced into ½cm cubes 200g sweetcorn (approximately 2 corn on the cob) Garlic mushrooms on toast. Light chicken korma. Miso-marinated mushrooms. Walnut pesto pasta with peas and goat’s cheese. South Indian style turkey stir fry with curried yoghurt recipe. Chorizo carbonara. Roasted beetroot and marinated feta salad with dill and toasted almonds. Mini fish pies. Roasted caulifower and grain salad with pomegranate. Fennel, tomato and gruyère bake. Thai-inspired spiralised salad. Cherry tomato, olive, feta and herb pappardelle. Beef and beetroot broth. Grilled halloumi with avocado, black olive tapenade, rocket and lemon-oregano dressing. Poached fish. Warm new potato, broad bean and chorizo salad with garlic mayonnaise. Urgette, feta and mint frittata. Pan-seared cod with olive-oil mash and tonnato. Potato gratin with sheep’s cheese. Potato, cabbage and sausage soup recipe.

Adding potato to soups makes them creamy and wonderful INGREDIENTS 3 tbsp oil 400g/14oz high-quality Italian sausages, skins removed 1 onion, finely chopped 1 head of fennel, finely chopped 2 sticks of celery, finely chopped 2 garlic cloves, finely chopped 2 tbsp fennel seeds 500g/1lb floury potatoes, peeled and finely chopped 800ml/1 ¼ fl oz hot chicken stock ½ savoy cabbage, core discarded, finely shredded 200ml/7oz double cream METHOD Heat the oil in a large, heavy saucepan and once hot, add the sausages, breaking them up into small bits with your spoon.

Potato, cabbage and sausage soup recipe

Fry for a few moments until they just begin to colour, then remove half and put to one side for a moment. Broad bean and lemon-dressed aubergine with pine nuts. Breakfast recipes. Grilled hake with tapenade, quick tomato sauce and wilted lettuce. Raymond Blanc's braised beef in red wine. Sticky Chinese pork. Salmon en papillote recipe. • ½ small fennel bulb • 40g butter • 8 sprigs dill, half of them chopped • 4 fillets of salmon (thick pieces from the centre of the salmon) about 140g each • 4 tbsp dry white vermouth Cook the potatoes in boiling water until they are softening but not completely tender through to the centre.

Salmon en papillote recipe

Preheat the oven to 200C/gas mark 6. Trim any little fronds from the fennel and reserve. Cut out eight squares of greaseproof or baking parchment, each roughly 40x40cm, and set them on top of each other in pairs to make four double-layered parcels. Brush the middle of each top layer with butter. Put the salmon fillets on top of the vegetables, season and pour on the rest of the butter.

Carefully bring two sides of the parcel together, folding them over to seal the edges, to make a kind of tent. Place on a metal baking sheet and cook for 25 minutes, until the fish is cooked through. Shanghai fried beef noodles recipe. Emily Roux's roasted octopus salad with chilli mayonnaise. Caramelised onion and goat's cheese galette. Braised chicken with olives and pine nuts recipe.

2 garlic cloves zest of 1 small orange, removed in strips (cut away any bitter white pith) leaves from about 10 stems of mint, torn Preheat the oven to 180°C/350°F/gas mark 4.Heat the olive oil in a wide oven-proof sauté pan or shallow casserole (large enough to hold the chicken in a single layer – or use two) and brown the chicken on both sides, seasoning as you go.

Braised chicken with olives and pine nuts recipe

You are just trying to get a good colour, not cook the chicken through. Remove the joints to a dish as they’re ready. Pour off all but 1 tbsp of oil from the pan and add the onions. Cook over a medium heat to colour, then add the celery, cooking for two minutes before adding the garlic and chilli. Add the capers and olives 15 minutes before the end of the cooking time, stirring them in around the chicken joints. Meanwhile make the gremolata by chopping the garlic and orange zest finely, then mix with the mint. Warpaint – Heads Up. Whereas most albums take a little time to warm up and stretch their limbs, the opening salvo of “Whiteout” and “By Your Side” is an immediate leap into Heads Up.

Warpaint – Heads Up

The two aren’t far off from Warpaint’s older work: Shadowy atmospherics set the scene as bassist Jenny Lee Lindberg and drummer Stella Mozgawa swing into heady rhythms, while vocalists Emily Kokal and Theresa Wayman stealthily harmonize. However, by the time “By Your Side” comes to an end with frantic synths, looped vocals, and a heavily distorted, apocalypse-worthy bass drum, one thing is readily apparent: Heads Up is the sound of a fully confident and mature band that has no qualms challenging themselves. After that initial bleakness, “New Song” is a somewhat surprising and brief foray into pop. Releasing it as the album’s lead single was a red herring of sorts; it’s really the only overtly catchy, poppy song on the album, jarring at first, but after a few listens it manages to fit right in.

Spiced cod with sweet potato mash recipe. Start off by making the yoghurt marinade for the cod.

Spiced cod with sweet potato mash recipe

Peel and grate a 2 inch piece of fresh ginger. Stir this into the yoghurt with the ground spices and lime zest. Add a pinch of sugar and salt, taste and add a little more of either if needed. Place the cod fillets in a shallow dish and pour the yoghurt mixture over them. Turn the fish to coat on all sides, cover and leave to one side while you make the sweet potato mash.

Ham hock salad. Greek Pasticcio (Baked Greek Lasagne) Tom Kerridge's crayfish 'popcorn’ Roast grape & goat’s cheese toasts. Sexy Fish Japrese Salad. Quesadillas. Baked feta filo fingers. Thai yellow fish curry. Stilton and red onion burgers recipe. Begin by making the burgers. Tip the mince into a mixing bowl with the red onion marmalade, breadcrumbs and crumbled stilton. Pull the leaves from the thyme sprigs and add to the bowl with some salt and pepper. Use your hands to thoroughly mix all of the ingredients together. Then divide the mixture into 4 equal balls and flatten each into burger patties. Place on a plate and leave to rest for 10 minutes. Meanwhile cook the mushrooms. Turn the grill to a high setting and grill the burgers for roughly 5 minutes on each side or until cooked to your liking. Lamb tagine recipe. Roast yogurt-marinated chicken recipe. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail to the head.

Remove the backbone and keep it for stock (freeze until you’ve gathered three or four). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird. Anglo-Vietnamese shredded beef brisket. Slow-cooked squid with olives and tomatoes. Okonomiyaki. Mexican chicken burgers. Salt and pepper squid with herb and garlic salt chips. Squash, carrot and almond purée, roast hake and quick radish pickle. Crostini with marinated broad beans, red peppers and ricotta. Beef empanadas. Conut spiced prawns with crisp rice triangles. Wild mushrooms on toast with lardo. Mexican baked beans. Charred spicy pepper pesto with steak and green salad. Minty roast veg & houmous salad. Spicy root & lentil casserole. Slow cooker chilli con carne. Grilled halloumi with avocado, black olive tapenade, rocket and lemon-oregano dressing.

Lemon, ricotta and cherry tomato pasta bake. Vegetable satay rice - Healthy Food Guide. Amelia Freer's colourful layered eggs.