Spaghetti alla Carbonara - Best Recipes UK. Thai Red Beef Stir Fry Curry - Best Recipes UK. Deliciousmagazine.co. Deliciousmagazine.co. Tomato, spinach and black olive gnocchi. Turmeric cod burgers with coriander chutney. Rack of venison with haggis crust and rosemary jus. Herb and lemon risotto with parma ham crumbs. Lighter chicken enchiladas. How to make beef wellington. Spicy butterbean, chickpea and butternut squash stew. Spiced potatoes and peas.
Butter Chicken Curry - olive magazine. Gnocchi gratin with broccoli and spinach. Spinach and garlic fusilli with crispy breadcrumbs. Halloumi and pesto roasted aubergine. Salmon parcels. Burrito bowl with chipotle black beans recipe. One-tray roast chicken with pesto stuffing and greens. Indian bubble and squeak with fried eggs. Baked potato and egg florentine. Pan-fried chickpea fritters. Cheat's sausage and gnocchi bake. Cioppino fish stew. Slow-cooked curried leg of lamb. Parsnip and bacon tartiflette. 5:2 diet recipe: mushroom and green bean korma. PREPARATION TIME 5 minutes COOKING TIME around 20 minutes INGREDIENTS ½ tsp coconut oil 22 cals 1 small red onion, sliced 38 cals 1 clove garlic, crushed 4 cals 2cm-piece peeled ginger, weighing 5g, grated 4 cals 1 small green chilli, finely chopped 5 cals ½ tsp garam masala, ¼ tsp each cinnamon and ground cardamom 5 cals 150ml almond milk 20 cals 10g cashew nuts 59 cals 10g flaked almonds, reserving a few for garnish 63 cals 200g mushrooms 26 cals 100g fine beans or sugar snap peas 27–42 cals 40g dried apricots, snipped 72–90 cals METHOD Heat coconut oil in a non-stick saucepan over a low heat.
Grilled halloumi with avocado, black olive tapenade, rocket and lemon-oregano dressing. Slow cooker chilli con carne. Spinach, ricotta, pine nut and dill tart. Four-cheese pasta. Vegetable recipes. Chipotle Black Bean Chilli Recipe - olivemagazine. Mozzarella and pesto toasties. Chicken Adobo Recipe - olivemagazine. Chorizo, cannellini and sage orecchiette with breadcrumbs. Lentils, ham hock and kale with poached eggs. Herb and almond soup with cheese muffin loaf. 150g long grain rice, well rinsed in cold running water3 garlic cloves, roughly chopped1 litre fresh vegetable stock200g ground almonds20g fresh tarragon100g fresh mint100g fresh flatleaf parsley100g fresh basil450ml full-fat greek yogurt75ml extra-virgin olive oil, plus extra to drizzleJuice 1 lemonHandful chopped, mixed fresh herbs to serve For the cheesy muffin loaf 170ml sunflower oil1 large free-range egg284ml carton buttermilk70ml milk500g self-raising flour1 tsp English mustard powderLarge pinch cayenne pepper1 tsp fine salt150g mature cheddar, grated6 spring onions, finely sliced200g feta, crumbled You’ll also need 900g wide loaf tin greased with oil, lined with a long strip of baking paper that overhangs the tin at either end, to help lift out the loaf once baked.
Easy Chicken Pho Recipe. Pasta with broccoli pesto and pancetta. Whole sea bass with purple sprouting broccoli, chilli and garlic. 1 sustainable whole wild sea bass (around 1.5kg), gutted, scaled and gills removed (ask the fishmonger to do this)Olive oil for rubbing, frying and drizzling 250g purple sprouting broccoli, thick stems halved lengthways 2 garlic cloves, thinly sliced½ small red chilli, seeds removed, thinly sliced Juice ½ lemon, plus extra wedges 01.Heat the oven to 180°C/160°C fan/gas 4.
Grilled leg of lamb with goat's cheese and herb salad. A Souffle Omelette with Three Cheeses and Chives. First separate the eggs – yolks into a small bowl and whites into a squeaky-clean large bowl; it helps if you separate the whites singly into a cup first before adding them to the bowl, then if one breaks, it won't ruin the rest.
Now beat the egg yolks with a fork, seasoning well with salt and pepper. Next put the pan on to a low heat to warm through. While that's happening, whisk the egg whites with either an electric hand whisk or a balloon whisk, until they form soft peaks. You can watch how to do this in our Perfect Egg Whites, Cookery School Video to the right. Next add the butter to the pan and turn the heat up. Salmon and root vegetable traybake with quick coriander pesto Lentil and bacon stew. Mojito grilled chicken recipe. Courgette galette. Quinoa, feta, pea and mint salad with lemon and chilli. Two-potato, pancetta and parmesan hash. Mexican-style pork wraps. Green shakshuka.
Bay and garlic studded hasselbacks with taleggio. Minestrone Soup. Cookie Preferences We and our partners use technologies such as a cookies on our site to enhance your user experience, personalise content and ads, provide social media features, and analyse our traffic.
We use third party cookies on our site to serve you with advertisements that we believe are relevant to you and your interests. Please note that if you disable these, you will still see adverts they just won't be tailored to your interests. Close null. Sausage and bean soup with pesto. Kipper and spinach kedgeree Chicken schnitzel with zingy fennel and watercress slaw. Tomato and basil mackerel bake. Tom Kerridge's pork schnitzel with 'executive' fried duck egg. 1 x 400g pork fillet, cut into 2 equal portions100g plain flour1 egg, lightly beaten100g panko breadcrumbsVegetable oil, for cooking75g butter2 slices of good-quality black pudding, any casing removed4 thin slices of pancetta2 duck eggsJuice of 1 lemon2tbsp brined capers, drained2tsbp finely chopped flat-leaf parsleySalt and freshly ground black pepper 01.Place a sheet of cling film on a chopping board and put the two pieces of pork on top.
Place a second sheet of cling film on top and bash the pork using a meat tenderiser or a rolling pin until it’s 1.5cm thick. Cover the pork fillets in the flour and shake off any excess. Dip them into the beaten egg and then cover them with the panko breadcrumbs. 02.Warm a large frying pan over a medium heat and pour in a little oil. Add 25g of the butter and when it just starts to foam, place the pork schnitzels into the pan and gently fry for 4-5 minutes until they start to brown. This recipe is from Tom Kerridge’s book Best Ever Dishes. Summer minestrone and pancetta orzotto. Mini chicken, sherry and herb pies. Chicken Marsala Recipe with Lemon, Caper and Caramelised Butter Sauce - olive magazine. Parmesan taco shells. Beer-battered fish and triple-cooked chips. Gnocchi in Gorgonzola sauce with spinach and toasted walnuts. Summer veggie lasagne with blue cheese. Beetroot and gin-cured salmon - olivemagazine. How to make steamed and fried beef buns. You will need… For the filling: 150g beef fillet (preferably wagyu, but if you can’t stretch to that, use regular fillet or sirloin steak instead) 10g dried porcini mushrooms, soaked in freshly boiled water for 10 minutes, squeezed dry 1 large garlic clove, crushed 2 tbsp crispy onions or shallots (ready-made are fine)1 tsp chicken powder (or ½ chicken stock cube) 1 tsp crushed black pepper 3 tbsp galbi beef marinade (or use a good barbecue sauce; we like Stubbs)½ tbsp Maggi liquid seasoning or soy sauce ½ tbsp butter, softened For the dough 250g plain flour, plus extra to dust25g sugar 1 tsp baking powder ½ x 7g sachet fast-action dried yeast 1 00g sesame seeds 1 medium free-range egg yolk, beaten, for brushingVegetable oil for frying You’ll also need… Steamer basket with a lid This recipe makes 20 buns.
Make ahead To freeze the buns, follow the recipe up to the end of step 5, but only steam the buns for 4 minutes. Fei’s tips for successful steamed buns: 1. 2. 3. 4. 5. 6. Sushi burrito. Spinach and egg pizza. The ultimate beef burgers - delicious. magazine. Salmon and watercress linguine. Tuna kedgeree. One-pot chicken & mushroom risotto. Squash, spinach and chickpea filo pie. Easy chicken curry. Baked pasta stuffed with ricotta and mozzarella.
Bao buns with braised shortrib and pickled daikon. For the old dough 300g plain flour, plus extra to dust4g fast-action dried yeast140ml lukewarm milk or water For the new dough 500g plain flour60g caster sugar½ tsp salt10g fast-action dried yeast½ tsp baking powder20ml sunflower oil, plus extra to grease and for brushing290ml lukewarm milk or water For the braised shortrib filling Sunflower oil for frying1.5kg British beef shortribs, ribs separated6 garlic cloves1 large onion, quartered5 tbsp soy sauce1½ tbsp Chinese rice wine vinegar240ml shaoxing wineFew pinches caster sugar (to taste) For the quick-pickled vegetables 1 small daikon, peeled2 medium carrots, peeled100ml Chinese rice wine vinegar50g caster sugar1 tsp salt To serve Mayo and chopped coriander leaves You will also need...
Bamboo or metal steamer. Lamb keema with rosti topping. 3 tbsp olive oil1 large onion, finely chopped4 garlic cloves, finely choppedKnob of fresh ginger, grated2 long green chillies, deseededand finely chopped2 tsp cumin seeds2 tsp coriander seeds½ tsp ground turmeric½ tsp hot chilli powder750g good-quality lamb mince300ml lamb stock, hot5 large vine tomatoes, skinned and chopped300g baby spinach1 tbsp lemon juice1 tsp garam masala1 medium maris piper potato, coarsely grated1 sweet potato, coarsely grated1 medium onion, finely sliced Heat 2 tbsp of the olive oil in a wide medium saucepan over a medium heat.
Add the chopped onion, season well and fry until softened. Beetroot rice with feta recipe - olive. Cauliflower, leek and blue cheese gratin. Tomato & harissa stew with cheddar dumplings. Thai Fish Noodle Soup Recipe - olive magazine. Thai yellow fish curry. White bean and rosemary bruschetta. Sweet potato, chicken and ginger soup. Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large saucepan.
Add 1 finely chopped onion and 1 finely chopped celery stick, then fry for 5 minutes. Greek lamb with orzo. Kedgeree and pea purée on toast. 2 free-range eggs670g undyed smoked haddock fillets30g butter, plus extra for spreading1 medium onion, finely chopped1 level tbsp mild curry powder100g frozen peas, thawed4 slices bread 1. It’s best to cook the eggs first so that nothing is distracting you. For creamy soft-boiled yolks, add them to water at a rolling boil and cook for 7 minutes, then plunge them into cold water and peel as soon as they are cool enough.
Set aside. 2. Steak tagliata. Microwave chilli. White wine and herb roast chicken. Tomato salad with sizzled chorizo vinaigrette. Quick coconut chicken curry. Quick cottage pie. Chicken gyros recipe - olive magazine. Yaki Soba - olive magazine. Prawn and lime mayo wrap. Chicken fried rice. Broccoli soup with blue cheese croutons recipe - olive.
Crab and avocado tostadas with jalapeño salsa verde. Broad bean and lemon-dressed aubergine with pine nuts.