Potato latkes with smoked salmon and horseradish crème fraîche. Skinny beef bourguignon recipe. Baked egg with crab and cayenne. Chicken saag recipe. Baked pasta with mushrooms, white wine and cream. Lighter Sweet & sour pork. Creamy split pea curry. Breaded mozzarella, beetroot and potato salad. Skinny lasagne. Cheese 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. 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. Pea, mozzarella and lemon tart.
Hazelnut, shallot and mustard tarts. Skagen toast. Chipotle black bean chilli with guacamole. Steamed trout with vegetables poached in white wine. Chicken & chorizo pie. Spaghetti Bolognese with salami & basil. Full English tasting plate. Braised leeks and peas with feta and dill. • 75ml extra-virgin olive oil, plus extra for drizzling • 75ml light stock (chicken or vegetable) • 1 clove garlic, crushed • 165g peas, fresh or frozen (podded weight) • zest of ½ unwaxed lemon • 1 tbsp dill, roughly chopped • 100g feta, crumbled Trim the tops of the leeks and remove the coarse outer leaves.
Heat the extra-virgin olive oil in a heavy-based saucepan or sauté pan, then add the leeks and cook gently over a medium heat for about seven minutes. Leave the leeks to cook for 10 to 12 minutes, until they are just tender (check with the point of a knife). Add the peas and cook until they are tender (frozen ones require very little cooking, they just need to heat through). Transfer to a bowl and scatter the dill and feta on top. Pancetta & pepper piperade. Bone Daddies' spicy miso ramen recipe.
Step 1 To make the eggs, mix the soy, water and the sugar, measure out 200ml, and use this to marinate the eggs in.
Overnight if possible, but for at least three hours. Step 2 Heat the oven to 160C/fan 140C/gas 3. Put the pork in a suitably sized casserole dish, cover with the remaining egg marinade. Step 3 For the spicy miso sauce, blend all the ingredients until smooth. Tomato, olive and rosemary cod with stir-fried greens. Greek salad with mint and fried halloumi.
Seared tuna tatatki recipe. Ricotta, bean and ham tartlets. Beef & beer pie. Yaki udon noodles recipe. Herb and lemon-crusted pork. Oriental courgetti with seared steak. Spanish omelette. Pan-fried sea trout with watercress, pea shoots and mint sauce. Spring minestrone soup with pesto. 150g dried borlotti beans4 tbsp extra-virgin olive oil2 banana shallots, sliced lengthways100g baby leeks, trimmed and halved lengthways1 large carrot, finely chopped (see tips)1 tsp fennel seeds3 garlic cloves, sliced1.2 litres good quality fresh vegetable stock (or chicken stock for non-vegetarians)100g small dried pasta such as ditalini or broken spaghetti100g fresh petits pois (shelled weight) or frozen peas2 baby gem heartsCrusty bread to serve For the pesto (makes 100g) Large bunch fresh basil, leaves pickedSmall handful fresh parsley leaves1 tsp pine nuts, toasted briefly in a dry frying pan (make sure they don’t burn)40g parmesan or vegetarian alternative, grated1 large garlic clove, halved1 tbsp extra-virgin olive oil.
Purple sprouting broccoli and wensleydale tarts. Rainbow stuffed bahn-mi recipe. Griddled asparagus with sauce gribiche on toast. Full English frittata with smoky beans. Avocado and smoked salmon toasts recipe. Spicy prawn linguine recipe. Linguine with spinach, courgettes and brown shrimp. Teriyaki steak skewers with chopped green Asian salad recipe. Florentine spinach baked with eggs and cream. Polenta with griddled veg. Pecorino and pea risotto. Tomato pasta bake. Chickpeas, spinach and cashews with cumin and coconut. Goat’s cheese, green veg and egg pizza.
Cauliflower crust pizza. Asparagus and gruyère soufflés. Bang bang chicken salad. Potato latkes with smoked salmon and horseradish crème fraîche. Jersey royal and fontina frittata. Mini veggie moussakas recipe. Turkish eggs. Chicken jalfrezi recipe. Sausage and tomato pasta. Prawn and spinach curry.
Tandoori pork burgers with tomato and coriander raita recipe. Steak sandwich with garlic mayo. Potato and cauliflower curry recipe. Seared sea bass with fennel seeds and roasted sweet potatoes recipe. Tamarind prawn curry recipe. Indian scrambled egg with paratha recipe. The Palomar’s shakshukit recipe. Pork with clams & tomatoes recipe. Warm salad of chipotle-griddled chicken, chorizo and quinoa with lime crème fraîche.
Salad recipes. Fish pie with vermouth velouté. Step 1 Start with the velouté.
Heat a knob of butter in a pan, add the shallots and fry gently for about 10 minutes until soft but not coloured. Pour in the wine and vermouth and boil until reduced by half. Add the stock and bring to a simmer, keep bubbling until you have half the amount again. Each time you do the reduction you concentrate the flavour of your final sauce. Stir in the cream and simmer until your sauce is about as thick as double cream, it’s important that the velouté has a bit of body or it won’t stick to the fish. Step 2 Heat the oven to 180c/fan 160c/gas 4. Add the herbs to the fish as whole leaves and pour over the velouté. Step 3 Roll out the puff pastry until it is a little bigger than the top of the dish.
Press the pastry down into the edges and against the sides of the dish to seal them. Lettuce soup. Spicy tomato rasam soup recipe. One-pan chilli eggs with guacamole. Spiced lamb burgers with sweet potato chips. Easiest ever paella. Slimmed-down seafood chowder. Spring roast chicken. Andalusian-style chicken. Pan-fried chickpea fritters. Spinach and lemon baguette. Sea bass Thai noodle salad recipe. Braised chicken with chorizo and butter beans - Recipes. Roquefort salad. Scrambled egg, smoked trout and chive bagels recipe. Zesty salmon with roasted beets & spinach. Thai-style shredded chicken salad recipe. Quick linguine carbonara with courgette and bacon. Lamb, spinach & ricotta burgers. Garlic and white bean stew with gremolata. 20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know-how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons.
Steamed trout with pickled cucumber and rice noodles recipe. Salmon, avocado and lemon salad recipe. Hake with radish, mussels and cider butter recipe. Mustard beef and watercress salad recipe. Herby rice with roasted veg, chickpeas & halloumi. Greek prawns with quick dill pickle. Pea, mozzarella and lemon tart. White bean, chorizo and herb salad. Double-swiss and green chilli relish burgers. Chorizo pilaf. Rib-eye with dirty martini butter - Recipes. Mexican lamb wraps with guacamole. Steak sandwich with garlic mayo. Moutabal.