Tomatoes on toast with mozzarella. Crispy chicken with mustard and cream lentils. Thai prawn & peanut noodle soup. Broccoli pasta with parma ham breadcrumbs. Chicken and egg fried rice. Egg and shiitake ramen. Sausage frittata with new potatoes, wholegrain mustard and herbs. 300g new potatoes 1 tbsp olive oil 8 sausages 6 medium free-range eggs 100ml double cream 2 garlic cloves a handful each of chives and parsley 1 tbsp wholegrain mustardgrated parmesan Boil 300g new potatoes for 10 minutes until tender, then drain and thickly slice.
Preheat the grill to high. Smoky prawn rice. Spinach & nutmeg cannelloni. Lamb chops with mushrooms and madeira. Beetroot and halloumi sliders with chilli jam recipe. Taleggio and mushroom pastry melt. Cheat’s cauli ’n’ broc cheese. Chicken noodle salad. Chickpea and tomato soup with chorizo and green chilli. Eggs en cocotte with hot-smoked salmon, leeks and peas.
Smoked haddock with mussels, bacon and cannellini beans. Tartiflette. Korean sesame pork stir-fry. Ham, leek and potato pie. Onglet steak with celeriac and horseradish puree. Cassoulet. 600g dried haricot beans400g smoked pancetta – or ventrèche, if you can find some (see know-how)400g piece unsmoked free-range British bacon 400g (about 6) British free-range toulouse sausages (from larger supermarkets or butchers)½ carrot1 small onion½ garlic bulb, cloves separated and peeled½ celery stick½ leek½ small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac-packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You’ll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets)Cook’s stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15cm (see make ahead). 01.The next day, heat the oven to 160°C/fan140°C/gas 3.
Recipe from Andrew Woodford, head chef at Boulestin. Start the recipe 2 days before serving. Mechoui lamb with carrot and orange salad. Roast chicken with celeriac chips with tarragon dressing. Celeriac, pancetta and hazelnut soup. Sausage & prawn jambalaya. Quick fish and rosti pie. Healthy makeover: the fry-up. Chilli pesto-crumbed cod fillets with parmentier potatoes. Sausage and lentil stuffed conchiglie. Our sausage and lentil stuffed conchiglie is a delicious pasta bake that will warm you up in no time.
Add extra cheese if you’re feeling in extra need of some tlc. 1 hour. Serves 4. Easy. Sweet & sour lentil dhal with grilled aubergine. Moroccan lamb, chickpea and carrot burgers recipe. Red pepper and Wensleydale soup. Keema curry & raita. Lebanese chicken wraps. Basil & coconut salmon with spiced couscous. Quick Lancashire hotpot. Orecchiette with mushrooms, madeira and mascarpone. Hot-smoked salmon, horseradish and dill tart. Chicken cacciatore. Chickpea and cavolo nero soup.
One-pan chilli eggs with guacamole. Salmon and horseradish cream lentils. Jerusalem artichokes with bacon, garlic and lemon. Cullen skink pie. Chicken, leek and tarragon pies. 500g plain flour, plus extra for dusting ½ tsp salt 250g chilled unsalted butter, cubed 1 medium free-range egg, beaten For the filling: 1 small free-range chicken (about 1.3kg) 1 celery stick, roughly chopped 1 large carrot, roughly chopped 6 black peppercorns Large bunch of fresh tarragon, leaves chopped, plus 3 sprigs Knob of butter 2 tbsp olive oil 1 onion, finely chopped 1 large leek, thinly sliced 1 tbsp plain flour100ml double cream 1.
For the filling, put the chicken in a large pan, cover with cold water, then add the celery, carrot, peppercorns and tarragon sprigs. Bring to the boil, then simmer for 45 minutes or until the chicken is cooked through. Remove the chicken and set aside to cool. 2. 3. 4. 5. 6. 7. 8. Using a muffin tin takes some of the work out of making these pies. Warm potato pancakes with Scottish smoked salmon. Cauliflower rice. Sweet potato and parsnip gnocchi with blue cheese and pine nuts. Mackerel with marinated beetroot. Steak and mushrooms. Croque-madame with Parma ham and Gruyère.
Lamb kofta curry. Stuffed tarragon chicken with cannellini bean stew. Spicy refried bean and cheese quesadillas. Mulligatawny soup. Chicken, squash & pesto lasagne. Pond: Man It Feels Like Space Again – indulgent, trippy and off-kilter. A few months ago, I praised the ongoing psych-pop revival currently happening in Australia – bands in all the major metropolises (and numerous small towns) playing the sort of wonky, experimental, fuzzy, sparkling, multi-faceted, stoner rock music so beloved of early Pink Floyd, 70s Todd Rundgren and even the balls-out boogie of Australian pioneers Coloured Balls.
I honed in on three bands, mainly: Brisbane’s summery John Steel Singers, the woozy rhythms of Blank Realm and the monstrous pop groove of Tame Impala. I omitted to mention the fantastic fun-speckled splendour and collective vision of Pond, however – a grievous oversight as Pond are front, left and centre of the Australian psych-pop scene, as the gluttonous sprawl of their sixth studio album, Man it Feels Like Space Again, proves.
The album was recorded over several months in a small studio in Collingwood, Melbourne – where several band members slept rough – and it sounds like it. Or Tame Impala themselves. Smoked pollock chowder with parsnip. Cheesy pancakes with ham and leeks. Chipotle black bean chilli with guacamole. Bowl o' red Texan chilli - Lulu's Notes - Olive Magazine. Pork, bean and bacon stew. Cheese, chutney and chipolata pinwheels. Cheese, chutney and chipolata pinwheels. Brunch-style toad in the hole. Beef stew with cheesy dumplings. Quattro formaggi and spicy pepperoni lasagne. Hob-to-table moussaka. Salt baked potatoes with prawns and jalapeño and coriander butter. Puy lentils with ham hock and parsley.
Soup with tortellini. 1 tbsp olive oil 100g Waitrose Ready to Sauté Soffritto (or 100g chopped onion, carrot and celery) 2 garlic cloves, finely chopped 227g tin chopped tomatoes with herbs in tomato juice 500ml vegetable stock 150g tin cannellini beans, drained and rinsed 1 small courgette, sliced in half lengthways, then into half rounds ½ x 250g pack Del Ugo Cappelletti al Parmigiano 3 tbsp fresh pesto 1.
Heat the olive oil in a pan over a gentle heat. Add the soffritto and fry for 5 minutes, then stir in the garlic and cook for a further 2 minutes. 2. Pancetta and herb tart. Hot-smoked salmon kedgeree. Braised red cabbage, merguez sausages and lentils. Smoked haddock, leek and potato chowder. Creamy cod chowder stew. White chilli. Herb and lemon-crusted pork.
Roast chicken and vegetable soup. Broccoli and blue cheese soup - Lulu's Notes - Olive Magazine. Spiced roast chicken with quinoa tabbouleh. 4 small free-range chicken breasts1 tsp chilli powder¼ tsp ground cumin¼ tsp ground coriander2 tbsp olive oil200g quinoaVegetable stock½ cucumber, diced3 medium tomatoes, diced10g each chopped fresh flatleaf parsley, coriander and mintSeeds of 1 pomegranate 1.
Preheat the oven to 200°C/fan180°C/gas 6. Pat the chicken dry with kitchen paper. Mix the spices and 1 tbsp of the olive oil in a bowl, then leave the chicken to marinate in the mixture for 15 minutes.2. Cook the quinoa in vegetable stock according to the pack instructions, then leave to cool.3. Beef and Guinness stew. Alkalising green soup. Stuffed cannelloni. 2 x 160g packs hot-smoked salmon fillets 20g fresh white breadcrumbs 15g Parmesan, grated, plus extra for the topping 250g tub ricotta Grated zest and juice of 1 lemon 3 tbsp pine nuts, toasted Small bunch fresh parsley leaves, finely chopped 200g pack dried cannelloni tubes 500g pot crème fraîche 125g ball mozzarella, drained and torn 1.
Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, skin and flake the hot-smoked salmon and mix with the breadcrumbs, Parmesan, ricotta, lemon zest, toasted pine nuts and chopped parsley. Season well. Spoon into a piping bag with a wide nozzle (or use a teaspoon if you don’t have a piping bag) and use to fill the cannelloni tubes. 2. For a cheaper alternative to hot-smoked salmon in the stuffing for the cannelloni, use smoked salmon trimmings. Slow-braised lamb shanks with coconut and cardamom. Roast duck with wild rice. Baked mushrooms with sausage, bacon and tomatoes. White bean gnocchi with lamb ragu. Chicken katsu.
Pesto chicken stew with cheesy dumplings. Pork satay with gem lettuce and rice noodles. 2 Waitrose free-range pork loin steaks, sliced, or similar 170g Amoy Peanut Satay Sticky Glaze (from Waitrose), or similar 100g Essential Waitrose ready-cooked rice noodles, or similar 1 tbsp toasted sesame oil 6-8 little gem lettuce leaves 1 tbsp chopped peanuts to serve 1 chopped red chilli to serve ½ cucumber, finely chopped, to serveChopped fresh coriander leaves to serve Put the pork in a bowl and coat in the satay glaze.
Heat the oil in a wok or sauté pan over a medium-high heat and add the pork. Fry for 15-20 minutes until cooked through and sticky, adding a little water if the pork catches on the pan. Remove and set aside. Meanwhile, blanch the noodles for 2 minutes in a bowl of boiling water, then rinse in cold water and drain. Lay the little gem leaves on a plate. Wild mushroom, leek and Stichelton tart. Our wild mushroom, leek and Stichelton tart is a great entertaining recipe for the weekend which you can then eat cold for lunch the next day. 1 hour 30 minutes + chilling and cooling time.
Serves 8. Easy. Full English frittata with smoky beans. Chicken ballotines. 4 whole free-range chicken leg portions (drumstick and thigh) or 4 free-range chicken breasts (skin on) 2 tbsp vegetable oil 1 small onion, finely chopped 3cm piece of fresh ginger, finely grated 2 large garlic cloves, crushed 4 tbsp desiccated coconut 2 tsp fennel seeds ½ tsp chilli powder 1 tsp garam masala 4 tbsp chopped tomatoes 1 large skinless chicken breast 4 tbsp fresh coriander leaves Juice of 1 lime50ml double cream 1. Remove the leg and thigh bones from the chicken leg portions (if using) by slicing the legs open down one side and cutting around the bone, keeping the skin attached to the meat (or ask your butcher to de-bone them). If using chicken breasts, flatten them with a rolling pin. 2. For the filling, heat 1 tbsp of the oil in a frying pan, then add the onion and fry for 3 minutes.
Stir in the ginger and garlic, then cook for another minute. Freeze the uncooked ballotines, wrapped in cling film. Chicken tartiflette. The Ultimate Makeover: Chicken tikka masala. Mozzarella bruschetta with rocket drizzle. Sausages with cheesy butter bean mash. 8 British free-range pork sausages2 x 400g tins butter beans, drained and rinsed400ml vegetable or chicken stock50-75g vintage cheddar, coarsely gratedKnob of butterSmall handful of fresh parsley, finely choppedSteamed and buttered spinach to serveDijon or wholegrain mustard to serve 1. Heat the grill to medium-high and cook the sausages for 10-15 minutes, turning often, until dark and golden. 2. Meanwhile, put the butter beans in a pan together with the stock, bring to a simmer and boil for 3-4 minutes until heated through and tender.
Drain well, then either mash them with a hand-held masher or whizz briefly in a blender until you have a coarse mash. 3. Potato frittata with pesto & goat’s cheese.