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We use third party cookies on our site to serve you with advertisements that we believe are relevant to you and your interests. Close. Spicy filo-topped chicken pie. Beef & Guinness stew with bacon dumplings recipe. Salmon filo parcels with Thai butter. Smoked salmon and broccoli stir-fry. Wild mushroom and taleggio risotto cake recipe. New potato salad with smoked salmon and caperberries. Garlic and sage smashed jersey royals with pan-fried sea bass. Smoky puréed butter beans on toast with cured ham. The super-cheap supper. Spicy Salami Pizza. Tex-Mex Cheese On Toast Recipe - olive magazine. Sausage and taleggio brioche roll. Roasted cauliflower dhal. Grilled leek and blue cheese salad recipe.
I Team 9 months Wednesday February 28th 2018 Serves 2 Ingredients 3 small leeks 1tsp Dijon mustard 1tbsp cider vinegar 3tbsp olive oil 40g hazelnuts, toasted and skinned 2 celery sticks 2 apples 100g salad leaves 100g blue cheese, crumbled Method Put a pan of salted water on to boil.
Poach the leeks in the boiling water for about eight minutes, until they are easily pierced with a knife tip. Put a griddle pan on a high heat. When the griddle is very hot, cook the leeks for 20 to 30 seconds a side; enough to mark them, but not so much that they start to burn. Make the vinaigrette by whisking together the mustard and vinegar. Break the hazelnuts into coarse pieces. Thinly slice the celery at a sharp angle. Recipe from riverford.co.uk. Beetroot and feta burgers. Psari a la spetsiota (Greek-style fish) Sausages with apple mash recipe. Spinach & chickpea dhal recipe. Spaghetti with mint and feta pesto. 500g spaghetti1 garlic cloveLarge bunch of fresh mint (about 80g), leaves picked, plus extra leaves for garnish25g toasted pine nuts, plus a few extra100g feta, crumbledAbout 180ml extra-virgin olive oilLemon wedges to serve 01.Cook the spaghetti in a pan of boiling salted water for 10 minutes or until al dente.02.Meanwhile, crush the garlic in a pestle and mortar with a pinch of sea salt.
Add the mint leaves and pine nuts a few at a time and crush to a rough paste. Stir in the crumbled feta, then stir in enough oil to get a thick, saucy consistency. Season.03.Drain the pasta, then stir through the mint and feta pesto. Serve topped with extra mint leaves and pine nuts, with the lemon wedges to squeeze over. Roast pumpkin with toasted hazelnuts, blue cheese and thyme. Brown-buttered crab risotto recipe. Sticky pistachio chicken with jewelled bulghar salad. Pea, spinach and lamb soup.
Peppers and haloumi with herby caper dressing. Crab & asparagus omelette. Ginger and coconut chicken stew recipe. INGREDIENTS 2 tbsp coconut oil 1 shallot, finely sliced 1 leek, sliced in half lengthways and then cut into 1cm semicircles 1 large thumb of ginger, peeled and diced 8 chicken wings – preferably from free-range, corn-fed chickens 300ml coconut milk 250ml chicken stock 5 tbsp premium fish sauce 1 heaped tsp ground ginger 340g potatoes, peeled and cubed 1 courgette, cut into quarters lengthways and then into 1cm chunks 130g fresh or frozen peas a handful of coriander and/or Thai basil, chopped beansprouts (optional) 1 lime, quartered METHOD Heat a tablespoon of coconut oil in a large lidded pan over a medium heat, then add the shallot, leek and ginger and sweat for two minutes, until slightly translucent.
Add the chicken wings and the second tablespoon of oil, if needed. Fry for two minutes on each side, until the skin is a light golden brown. Chorizo & chilli pepper pasta. Easy mustard and dill salmon with new potatoes and asparagus. Lamb koftas with romesco and garlic yogurt. Leftover lamb shepherd’s pie. Kashmiri paneer masala in a tomato, ginger & fennel gravy. One-Pot Pasta With Goat’s Cheese And Spinach - olive. Olive and feta stuffed pasta.
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For the marinade 100g plain yogurt, not too sour1½ tbsp roughly chopped root ginger (peeled weight)2 large garlic clovespinch of garam masala (fresh if possible)pinch of ground cumin1 tsp chaat masala½ tsp ground turmeric2 tsp concentrated tomato puréesaltchilli powder to taste For the rolls 240g paneer, cut into small fingers 2cm wide x 5cm long2 tbsp vegetable oila small green bell pepper, thinly slicedgood handful of thinly sliced red onion ringsfreshly ground black pepper For the wrap 125g plain flour, plus more to dust1 tbsp vegetable oil6–8 tbsp water, or as needed For the tangy herb chutney 60g coriander leaves and some stalks2 tbsp lemon juice, or to taste20g mint leaves25g pistachios (shelled weight)salt½ garlic clove (optional)4 tbsp water.
Sausage and bean soup with pesto. Chicken basteeya. Sausage ragù with parsley dumplings. Thai green beef and veg curry. Tandoori chicken tikka. Chorizo carbonara. Spring mushroom risotto. 40g dried ceps2 strands of saffron1 tbsp olive oil1 tbsp butter4 garlic cloves, whole1 onion, chopped ½ tsp sugar400g St George’s and morels, chopped100g horse or button mushrooms400g risotto rice125ml white wine1 preserved lemon, chopped, plus extra to serve100g pom pom, chopped400g tin of tomatoes, chopped100g green olives, pitted7g fresh flat leaf parsley, choppedSea salt and ground black pepper 01.Place the dried ceps in a jug and fill with 1 litre of boiling water, then add the saffron.
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