Braised chicken legs with baby onions, lettuce and peas. Jersey royal, onion, sherry and tarragon bake. Classic Greek moussaka recipe. Sausage and sprout carbonara recipe. One-pot paneer curry pie recipe. Stir-fried rice noodles with quick sambal and omelette. One-pan green chilli eggs with chorizo recipe. How to make Macanese-style Portuguese chicken. Sumac-Roasted Chicken Traybake - olive magazine. Steak tagliatelle. Chorizo and rosemary fusilli - olive magazine. Oregano and sage roast chicken legs with tomato, herb and feta bread salad. Potato, green tapenade and herb flatbread.
Leek risotto with lemon crumbs. Shakshuka. Kedgeree Recipe with Cauliflower. Sticky onion tartlets. 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. Pour over the coconut milk and stir to combine. Asparagus and lemon risotto. Poached eggs with harissa chickpeas and garlic yogurt. Healthier vegetable spring rolls. Veggie soba noodle pots recipe - olive magazine. Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens recipe. Spinach and feta filo pie. Chinese noodles with mushrooms. One-tray roast chicken with pesto stuffing and greens. Fennel and pork pappardelle. Chicken with baked pearl barley risotto.
Pork chops baked in chorizo and black olive tomato sauce. Salt beef eggs benedict with potato farls and mustard hollandaise. 1 tsp white wine vinegar4 large free-range eggs Knob of butter200g salt beef, shredded4 thinly sliced cornichons to serve For the potato farls 400g floury potatoes (such as maris piper), peeled and quartered50g butter 120g plain flour, plus extra to dust 1 tsp baking powder 1 tbsp vegetable oil For the mustard hollandaise 2 large free-range egg yolks 1 tsp white wine vinegar1 tsp lemon juice2 tsp English mustard, plus extra to taste 150g unsalted butter You’ll also need… Non-stick ovenproof frying pan.
Pizza pie. Lemon, honey and garlic roast chicken with bacon stuffing recipe - iNews. Serves 4 Ingredients Whole chicken (about 1.5kg) 2 lemons 40ml squeezy honey 65g salted butter 1 tsp thyme 1 tsp garlic granules 1 small onion 3 slices medium sliced white bread 2 rashers back bacon 1 tsp sage Sea salt and black pepper Method Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Cut one lemon in half and put it in the chicken cavity. Squeeze the juice from the second, put in a small saucepan along with the butter, garlic granules, thyme and honey. Line a roasting dish with some foil. Put the chicken in and pour over the warm butter and lemon mix. Roast in the oven for about an hour, basting every 15 minutes. Buffalo Chicken Mac and Cheese Recipe. New potato and chorizo hash with asparagus, poached egg recipe. While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring.
Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Add a splash of sherry vinegar, the paprika and season. Roast at 180°C for 10-15 mins, until just tender (or griddle for 5 mins). Crack the eggs into individual small bowls. Pasta and chickpea soup. Lemon and parsley linguine. Slow Cooked Lamb Shoulder with Garlic Roasted Potatoes. Oxtail braised in Guinness. Smoked haddock, leeks and pearl barley.
Quick goat’s cheese and broccoli pasta. Smoked haddock, leek and potato chowder. Stuffed Pork Loin Recipe with Gruyère and Sage - olive magazine. Spaghetti with roast cauliflower pesto. Classic yorkshires with onion gravy and sausages. Chicken, spinach and ricotta cannelloni. Smoked fish pie with potato and cauliflower topping recipe. Salami and meatball lasagne. Filling mulligatawny or pumpkin: 20 best soup recipes – part 3. Madhur Jaffrey’s mulligatawny soup Even though there are some recipes for vegetarian mulligatawny in old cookbooks, most often they are made with mutton or poultry.
Serves 4-6almonds 4 tbsp, blanched, slivered chickpea flour 5 tbsp chicken stock 1½ litres ground cumin 1 tsp ground coriander 1 tsp ground turmeric ¼ tsp cayenne pepper ¼ tsp hot curry powder 1 tsp corn or peanut oil 2 tbsp boneless lamb or boned and skinned chicken thighs 340g, cut into 2cm cubesfresh ginger 2 tsp, peeled and grated to a pulp garlic 4 cloves, peeled and crushed to a pulpsaltlemon juice 1 tbsp lemon wedges to servecooked basmati rice to serve Soak the almonds for 4 hours in hot water or overnight in tap water. Drain. Indian spiced vegetable frittata. Paneer and roasted beet salad. Sweet potato and spinach curry with quinoa recipe.
Serves 2 Ingredients 1 onion 1 large or 2 small garlic cloves 1 chilli Oil for frying, e.g. sunflower or coconut 500g sweet potato 200g baby spinach 1tsp cardamom pods 1tsp curry powder 1tsp garam masala 200ml tin coconut milk 25g ground almonds 100g quinoa A dollop of yoghurt 25g flaked almonds 1 lime Salt.
Tom Kerridge's crayfish 'popcorn’ Potato, bacon and raclette skillet gratin. Aubergine parmigiana. Avocado Toast Recipe with Smoked Salmon. Angela Hartnett's lasagne al forno. Pesto Tart Recipe with Potato. Jamie's south Indian prawn curry. Gnocchi with two cheeses & bacon recipe. Lamb and date tagine with pomegranate couscous. 2 tbsp olive oil2 onions, chopped1 large knob of fresh ginger, chopped4 garlic cloves, crushed1 cinnamon stick1 tbsp coriander seeds, crushed1 tsp cumin seeds, lightly crushed1.5kg boned shoulder or leg of lamb, cut into cubes200g medjool dates, pitted400g can chopped tomatoes400ml lamb or chicken stock, hot1 lemon and 1 lime, cut into wedges, to serve For the pomegranate couscous 500g couscous1 tbsp olive oilGrated zest and juice of 1 lemonHandful fresh mint, roughly choppedSeeds of 1 pomegranate.
Sea bass baked with potato and fennel. Leek and ham hock gratin with rösti topping. Pork, leek and cider cobbler. Chicken, lentil and spinach curry. Shepherd’s pie. Tomato & chickpea curry recipe. Vegetarian ragù with rigatoni, feta and basil. Peri-peri roast chicken. Chilli tomato and prawn pasta. Scrambled eggs with avocado and salmon salsa. The ultimate French onion soup. Smoked mackerel and spinach baked eggs. Hot-smoked salmon with lemon and dill couscous. Squash and cumin soup with cheesy toasts. Garlic mushrooms on toast. Emmental and onion rösti with fried egg and crispy bacon. Tomato, olive and mozzarella rice. Chorizo-stuffed chicken. Cheat's beef tacos. Asparagus and spring onion tart. Pork chops with roasted baby veg, potatoes and feta. Beef fillet and madeira béarnaise open sandwiches.
Halloumi and sweet potato burgers with chilli, mint and mashed avocado. Cheese and broccoli bake. Stuffed butternut squash. Breadcrumb spaghetti. Prawn and salmon pie. Indonesian pork satay. Quick paneer and chickpea curry. Vegetable fritters with poached eggs. Kale, chestnut and mushroom pie. Vegetarian spaghetti alla puttanesca. Thai yellow fish curry. Chicken basteeya. Pan-Fried Chicken With Peas And Tarragon - olive. Grilled salmon with rocket, avocado and pine nut salad. Spiced prawn and pea pilaf. Caramelised broccoli and shallot tart with feta. Slow cooker pulled pork. Piedmontese-style peppers.