Shakshuka. Chicken parcels with capers, peppers and new potatoes. Healthier steak and caper stroganoff recipe. Swedish meatballs. Salmon, cod and tuna fish kebabs recipe. Mushroom and spinach pearl barley risotto. Prawn, lemon and mint pasta. Delicious. magazine. Cauliflower cheese gratin with leeks. Baked brie and wild mushroom tart. Sausage & maple swede traybake recipe. Pan-fried mackerel fillets with pear and pomegranate slaw. Mexican chicken burgers. Lemon & fennel risotto with crisp-fried sage. Poached eggs with harissa chickpeas and garlic yogurt. Hot-smoked salmon soufflé omelette. Turkey, beetroot and chickpea burgers. Grilled courgettes with parsnip purée and rocket pesto. Croque-madame with Parma ham and Gruyère. Spiced potatoes cooked in a cashew nut paste with fennel, coriander & cardamom. The ultimate sarnie. Pasticcio (Greek-style lasagne) Taleggio and mushroom pastry melt.
Roasted tomato soup with croutons. Fish stew with cheat’s rouille. Spicy sausage omelette with salsa verde. Masala malabar prawns. Thai-style chicken curry with basmati rice. Cod and Chickpea One-Pot Recipe. Cauliflower, swede and turnip curry. Cardamom chicken with lime leaves. Tex-Mex Cheese On Toast Recipe - olive magazine. Vietnamese herb salad with tamarind and honey glazed beef.
Easy cauliflower macaroni cheese. Beef fillet and madeira béarnaise open sandwiches. Chicken, mushroom and riesling cobbler. Smoked salmon risotto by Lorraine Pascale. Moroccan chicken with olives and lemons recipe. Serves 4 Ingredients Chicken pieces for 4, rubbed with salt and white pepper 1tbsp olive oil 1 onion, chopped 2 garlic cloves, crushed pinch of saffron soaked in 2tbsp hot water 1tsp ground ginger handful of pitted olives, washed 1 preserved lemon, rinsed and chopped handful of fresh parsley, chopped handful of fresh coriander, chopped salt and pepper to season ½ pint of water Method Heat olive oil in a tagine, then fry onion and garlic until soft and golden.
Add chicken pieces along with saffron in its water, ginger, salt and pepper. Sausage and Egg Naan. Welsh onion cake. Chicken and freekeh salad with pomegranate. Semolina Gnocchi with Gorgonzola. First of all you'll need a large saucepan, and into that put the milk and 10 fl oz (275 ml) water, along with a good grating of nutmeg, 1 level teaspoon of salt and some freshly milled black pepper.
Then sprinkle in the semolina and, over a medium heat and stirring constantly with a wooden spoon, bring it all up to the boil. Let the mixture simmer gently for about 4 minutes, still stirring, until it is thick enough to stand the spoon up in, then remove the pan from the heat and beat in 2 oz (50 g) of the Parmesan and the eggs. Now adjust the seasoning, then pour the mixture into the prepared tin and spread it out evenly with a spatula. When it's absolutely cold, cover the tin with clingfilm and leave it in the fridge overnight to firm up. When you are ready to cook the gnocchi, pre-heat the oven to gas mark 6, 400°F (200°C). Drunken caterpillar chilli con carne. Smoked haddock, bacon and eggs on muffins. Chicken Piri-Piri.
5:2 chicken curry recipe - olive. Vegan Red Lentil Dahl Recipe with Broccoli Tarka. 10-minute beef and black bean stir-fry recipe - olive. Mushroom stroganoff with quick polenta. Roast squash with butterbean mash. Tortellini & pesto minestrone. Chicken and egg fried rice. Baked eggs in spicy tomato sauce. Leek and potato soup. Potato dumplings stuffed with curd cheese & chives. Spiced lamb with samphire and sumac salad.
Fish burgers. Romesco prawn fishcakes. Aubergine ragù with meatballs and pappardelle. Watercress, sun-blush tomato and sausage wraps with fresh mayo. Cheese and thyme potato tart. Halloumi Mixed Grill - olive. Lamb biryani. Shepherd's Pie Recipe. Tomato-baked eggs with soured cream. Bacon, beans and lemon carbonara. Tadka dhal. Creamy salmon linguine. Smoked mackerel and chorizo potatoes. 200g piece chorizo, roughly chopped2 small onions, chopped900g potatoes, cut into small cubes250g cherry tomatoes, halved4 peppered smoked mackerel fillets, skinned Large handful of fresh parsley leaves, chopped 1.
Heat a large, non-stick frying pan over a high heat. Quick beef stroganoff. Healthier loaded potato skins. Grilled halloumi with avocado, black olive tapenade, rocket and lemon-oregano dressing. Tandoori chicken tikka. Quick steak fajitas with pickled red onions. Borlotti bean, tomato and spinach soup. Gravadlax temptation recipe. Toad In The Hole With Roast Red Onions - olivemagazine. Peri-peri roast chicken. Caldo verde soup. Chickpea and potato-curry-stuffed flatbread recipe. For the flatbreads 1 tsp honey 2 tsp quick-rising yeast 600g/1½lb strong white flour, plus extra to dust 1 tsp cumin seeds 2 tsp salt 150ml/5fl oz Greek yogurt 3 tbsp olive oil Greek yogurt, to serve Seeds from ¼ pomegranate, to serve Make the flatbreads first.
In a small bowl, stir 500ml of blood-temperature water into the honey, then sprinkle in the yeast. Stir well, then place somewhere warm for 15 minutes to froth up. Place the flour, cumin seeds and salt in a large mixing bowl, then slowly incorporate the yeast water and the yogurt. Chicken Saag Recipe - olive magazine.
Salt and pepper squid with herb and garlic salt chips. Peanut butter chicken. Meatballs in spinach and tomato sauce with herby couscous. John Whaite's chorizo and chickpeas braised in cider. Sausage, apple and potato one-pan roast. Mushroom and potato dauphinois tarts. One-pot cabbage & beans with white fish recipe. Smashed Burgers With Jalapeño Rarebit - olive magazine. Salt Beef and Swiss Bagel Melts. Spiced pumpkin, tomato and chickpea stew. Ultimate open steak sandwich. Classic lasagne.
Hot-smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips. Leek and chorizo puff pastry tart. Cheat's chicken puttanesca. Quinoa risotto with pumpkin and spinach. Squash, spinach and chickpea filo pie. Bacon and egg pie. Bag-baked cod with tomatoes, chorizo and butter beans recipe - olivemagazine.