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Goat’s log and sweet potato frittata with crispy pancetta - delicious. magazine. PORK STEAK WITH PORT AND FIGS. The best ever Chinese New Year recipes. Chinese New Year is a time to celebrate good fortune. We have a great collection of Chinese recipes to celebrate wealth, prosperity, longevity, and great Chinese flavours. Open-top pork and scallop dumpling Dumplings are a symbol of wealth on Chinese New Year, so serve this light and impressive appetiser to celebrate good fortune.

Filled with scallops and pork mince in an oyster sauce, these little parcels are a delicious burst of flavour. Peking duck pancakes Peking duck isn't traditionally served on Chinese New Year, but we think it makes such a show stopping centrepiece that we couldn't leave it out, especially when it is such an iconic Chinese dish. Ginger lemon sole with Chinese greens A quick, easy and healthy recipe to celebrate the New Year.

Chinese red-cooked pork This Chinese recipe from John Torode takes time but the result you get will be well worth it – sweet, juicy, delicious pork that will be so addictive you'll want some in the fridge at all times. Spicy Sichuan-style prawns. Chinese red-braised chicken recipe. Prawn & Crab Wontons | Seafood Recipes. Hung Shao Pork - Chinese. You won’t believe how easy this is and how wonderful it tastes. You don’t have to eat the skin on the pork, but its gelatinous properties are very important to the flavour of the finished dish. Serves 2 This recipe is adapted from Delia Smith’s Winter Collection First of all prepare the pork. Now arrange the pieces of pork, skin side down, in the flameproof casserole and sprinkle them with the soy sauce and 1 tablespoon of water.

Now cover the casserole, turn on the heat and as soon as the juices start to simmer, turn the heat to a low setting and cook the pork gently for 45 minutes. Towards the end of the cooking time, put a pan of water on to boil. Cut the broccoli, just below the flowery top and split any larger tips into two, then cut the stem into thin diagonal slices. Serve the steamed vegetables on top of steamed fragrant rice and the pork with its cooking juices spooned over. Photo courtesy of Waitrose. Risotto Milanese - delicious. magazine. Chicken, leek and bacon bakes - delicious. magazine. Chicken & mushroom hot-pot. Pan-fried mackerel with potatoes and beetroot - delicious. magazine.

Verdant soup recipe. Tuna, cannellini bean and red onion salad on griddled tomato bread - delicious. magazine. Kung Pao Chicken | Chicken Recipes. Leeks with gammon recipe. Chicken noodle salad. Creamy chicken, spinach and pancetta pancakes - delicious. magazine. Chinese noodles with mixed mushrooms - delicious. magazine. Goan coconut pancakes - delicious. magazine. Baked basmati rice with squash and chilli - delicious. magazine. Macaroni pasticcio - delicious. magazine. Courgetti with pesto and balsamic tomatoes. Chorizo, mushroom and egg on toast - delicious. magazine. Crispy chicken with mustard and cream lentils. Roast squash, chickpea, rocket and cumin salad - delicious. magazine.

Korean courgette pancakes with dipping sauce recipe. SOBA NOODLES WITH SESAME SEEDS. Lamb and mint meatball tagine with chermoula - delicious. magazine. Sausages with creamy lentils - delicious. magazine. Ham hock and lentils - delicious. magazine. Boulangere potatoes - delicious. magazine. Whole roasted cauliflower with cheddar and spring onion sauce. Shakshuka - delicious. magazine. Squash, blue cheese and sage risotto - delicious. magazine. Rich tomato meatballs with linguine - delicious. magazine. Halibut with pancetta, potatoes and blood orange salad - delicious. magazine. Pancake cannelloni. Crispy chicken thighs with olives and chickpeas - delicious. magazine.

Smoky prawns with tomato and coriander - delicious. magazine. Steak. Crispy cauliflower florets with romesco sauce and basmati & wild rice. Lamb and anchovy meatballs - delicious. magazine. Rump steak with quick mushroom and red wine sauce. Recipe of the week: Butternut squash, chickpea and blue cheese pancakes - delicious. magazine. Steak with chimichurri recipe. Tortilla mushroom pizzas - delicious. magazine. Best ever salmon recipes. You can do a lot with a salmon fillet. Poaching, grilling, shredding into salads, wrapping in crusts and pastry...

Take a look at our inspiring salmon recipe ideas that make the most of this vitamin-packed fish. Salmon en croute Our absolute favourite salmon and pastry combo. Such a simple method to follow, with impressive results - we recommend it for dinner parties. Spicy grilled salmon with pea and mint mash One of our most popular salmon recipes, made with Indian tandoori paste.

Supergrain salmon with chilli and mint dressing Get into the new superfood revolution with this healthy combination of grilled salmon, farro or freekeh, harissa and herbs... all jumbled together in a spicy main course salad. Parmesan and parsley-crusted salmon A breadcrumb crust is a great way to add texture to salmon fillets. Ramen noodles with chilli salmon This Asian-inspired recipe pairs salmon with a zingy, chilli-studded broth - serve over instant noodles for a bit of kitchen magic! Thai salmon burgers. Giant parsnip and potato rösti - delicious. magazine. Broccoli and pasta soup - delicious. magazine. How to fry onions properly and three great onion recipes to try. How do you achieve 'translucent', 'golden brown', or 'caramelised' fried onions? Learn how to fry onions properly, then use your newfound skills in one of our wonderful onion recipes. Plus: how to chop onions video.

You can make a recipe in 15 minutes (of course you can), but should you? Slinging something together is fine when you're really short of time, but some things demand more commitment. Like frying onions. Frying onions is at the core of lots of recipes, and if you don’t cook them to the degree you are supposed to then your meal won’t be as good. Under-cooked onions can give off acidic juices that, if you are adding them to anything creamy like a dauphinoise, will split a sauce.

Our onion dictionary Here’s a handy check-list so you know what's what: Sweat the onions. Frying until they are soft and translucent. Cook until golden or brown. Caramelise the onions. Crisp, browned onions for finishing Indian dishes. Three onion recipes to try Gruyère and caramelised onion tart step 1 gravy. African chicken, sweet potato and peanut curry recipe.

Pea falafels with minty couscous salad. Samosa pie. Italian baked meatballs recipe. Step 1 Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl. Step 2 Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season. Step 3 When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Step 4 When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Step 5 Heat the oven to 180C/fan 160C/gas 4. Spinach and Parmesan meatballs in a rich ragu - delicious. magazine. Tarragon chicken - delicious. magazine. Mixed bean and bacon stew - delicious. magazine.

Hot smoked salmon fishcakes - delicious. magazine. Spicy prawn linguine recipe. Creamed chickpea and hazelnut soup - delicious. magazine. Classic moussaka. Ultimate toad-in-the-hole with caramelised onion gravy. Supergrain salmon salad with chilli and mint dressing recipe. Warm Puy lentil salad with griddled leeks and poached egg - delicious. magazine.

Greek yogurt, lemon and tahini dip - delicious. magazine. Purple sprouting broccoli and wensleydale tarts - delicious. magazine. Smoked mackerel with warm chickpea salad and harissa dip - delicious. magazine. Mushroom carbonara. Polenta with mushroom and leek stroganoff. Macaroni cheese with bacon & pine nuts. Bacon & avocado warm pasta salad. Spiced celeriac soup. How to make perfect jacket potatoes and three great jacket potato toppings to try. Master the art of the perfect baked spud with this step-by-step guide, then try out one of our 3 clever recipes - will you pick a rarebit, tuna melt or prawns and jalapeño topping? 1. Choose the right potato A floury potato variety will give you a soft, fluffy interior. Floury potatoes are also come in larger sizes, which is great for a one-person portion.

You can buy packs of potatoes labellled ‘baking potatoes’ but if you are looking for specific varieties, Maris Piper, Desiree and King Edward are all very good. 2. The real beauty of a baked spud is the crisp outer skin. 3. To get that perfect crisp skin there are a few tricks you can use. Give each potato a scrub then prick evenly with a fork all over. When the oven has come up to temperature carefully put the potatoes directly on the oven shelf so the heat can attack the spud from all sides. Split open the spuds then serve with, butter, soured cream and chives... or try one of our 3 easy recipes below: Rarebit baked potatoes sea salt. Squash, sage and pecorino gnocchi recipe. Baked broccoli and parmesan eggs. Creamy chicken, chive and mustard gratin. Purple sprouting broccoli gratin. Chicken gumbo. Chow mein. Cape Malay chicken curry with yellow rice. Chicken, lime and coconut parcels. Bacon and Wensleydale frittata. Five-spice chicken skewers with speedy chow mein.

Caramelised broccoli and shallot tart with feta. Spicy pork meatball pittas with harissa mayo and sweet potatoes. Why curry is the best comfort food. What does comfort food mean to you? Gooey cakes, deep-fried food, smooth broth, melted cheese? We think curry is the ultimate comfort food, especially our Chetinand chicken. Food that makes you feel content and happy isn’t usually cold, salad based or without texture; it’s something that appeals to both your taste buds and your brain. It can be as simple as hot buttered toast or rice pudding (yes, really), or a complicated arrangement of condiments stuffed into a burger. And it's also something that often triggers happy memories - comfort food can be any dish that means something to you. The olive office regularly polls our favourite comfort foods, and the answers range from gooey cakes to crunchy deep-fried items of dubious nutritional value, glazed doughnuts stuffed with custard, slippery ramen in deep flavoured broths, melting cheese on just about anything, and bracing hits of chilli. 30 minutes + marinating, serves 6, easy garlic 3 cloves, peeled ginger 4cm piece, peeled turmeric 1 tsp.

Crispy breadcrumbed lemon sole. Italian-style chicken burger & chips. Sausage and purple sprouting broccoli penne. Jerusalem artichoke and potato bake with Welsh rarebit topping. Rnish pasties. Mackerel flatbreads with pickled kohlrabi and parsley potatoes. Bacon, cheese and tomato quiche. Sizzling Fajitas | Chicken Recipes. Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough.

How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. Ham and spinach pie. Sausages and potatoes in ale with roasted red onions. Pork madras with peshwari naan and mango yogurt. What's the difference between pollock and pollack? - Just In - Olive Magazine.

We explain the difference between pollock and pollack, tell you where to find a sustainable source for pollock and give you a recipe to try. Have you ever tried pollock? Chances are that you have... this smaller relative of the cod family has a soft, white flesh that takes on breadcrumb coatings very well. Think of the last fish fingers, fish cakes or goujons you ate; they were quite possibly pollock. And if you’ve ever eaten a McDonalds Filet-O-Fish you’ve definitely tried it. There is some confusion around the name 'pollock', especially if you plumb the depths of Google where lots of information is American. Just to confuse you further there is also a fish called 'pollack', known as 'lythe' in Scotland, which is sometimes called pollock as well.

Use pollock as you would cod or haddock: in fish pies, fish cakes and Asian dishes, or try it tonight with sweet parsnips in our version of a warming chowder below... 30 minutes, serves 4, easy pollock fillet 300g undyed smoked haddock fillet 300g. Broccoli and watercress soup with crispy chorizo crumbs. Skinny pizza - Recipes - Olive Magazine.