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Recipes 6

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Green risotto with hazelnut pesto recipe. Spinach & ricotta slice recipe. Bacon, pea and goat's cheese salad. Singapore-style crab noodles. Salmon fillets with ras el hanout butter and chickpeas. Lemon risotto cakes with smoked salmon and horseradish cream. 600-800ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio)80ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g plain flour2 medium free-range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential 8cm x 3cm deep chefs ring or round cookie cutter.

Lemon risotto cakes with smoked salmon and horseradish cream

Tomato-braised chicken with chickpeas. The ultimate sarnie. Poached eggs, tahini and pan-fried avocado. 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar.

Poached eggs, tahini and pan-fried avocado

Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Chicken & chorizo jambalaya recipe. Smoked cheese potato cakes with crispy kale. Chicken arrabbiata. Ham, cheese and chilli beetroot chutney toastie. Pecorino and pea risotto. Gnocchi with creamy tomato & spinach sauce. Pork saltimbocca with garlic fried potatoes. Garlic bread nachos. Poached eggs on avocado & feta toast. Superhealthy pizza. Beef stew with dumplings. Sweet chilli chicken, peanut and noodle salad. Spiced lamb with coriander omelette and sweetcorn salsa. Cauliflower cheese soup.

Chicken with beans, braised little gems and garlic yogurt. Baked sweet potatoes with steak fajita filling. Korean Philly cheese steak with Russian dressing - olive magazine. D, prawn, pea and rocket fishcakes. Baked eggs in spicy tomato sauce. Chicken, prawn and chorizo paella. Muffin-topped winter beef stew. Keema pie. Vegetable tagine with apricot quinoa.

Cheese and Onion Giant Crumpet Toastie - olive magazine. Turkish Eggs Recipe. Malaysian-style chicken. Korean-style barbecue beef. White miso soup with soba noodles. Bloody mary crabcakes. Gorgonzola, leek and walnut orzotto. Easy spaghetti bolognese. Lamb and anchovy meatballs. Smoked haddock, crispy onions, curry sauce. DAILY RECIPE: Fragrant Beef Noodle Soup - The i newspaper online iNews. Fragrant Beef Noodle Soup Serves 2Ready in 30 minutes 100g rice noodles2 x low salt beef stock cubes1 small onion, finely chopped3cm piece root ginger, peeled and thickly sliced1 red chilli, seeded and thinly sliced1 cinnamon stick1 star anise230g frying steak, trimmed of any visible fat½ x 300g pack beansprouts235g green pak choi, thickly sliced2tbsp fresh coriander leaves1 lime, cut into wedges, to serve Place the noodles in a large bowl, cover with a kettleful of boiling water and leave to soak for 15 minutes, stirring once or twice to make sure the noodles don’t stick together.

DAILY RECIPE: Fragrant Beef Noodle Soup - The i newspaper online iNews

While the noodles are soaking, place the stock cubes, onion, ginger, chilli, cinnamon, star anise and 750ml boiling water in a large pan and bring back to the boil. Simmer for 10 minutes. Meanwhile, cook the steak in a non-stick frying or griddle pan for 2–3 minutes on each side, until nicely browned but still a little pink in the centre. Vegan 'cheesy’ leek crumble recipe. Salami and meatball lasagne. Sambhar. For the sambhar spice blend 50g coriander seeds10g dried red chillies1 tbsp cumin seeds1 tbsp black mustard seeds1 tbsp split black lentils (urad dhal)1 tbsp split chickpeas (chana dhal)1 tbsp split pigeon peas (toor dhal)10 dried curry leaves1 tbsp ground turmeric1 tsp asafoetida For the curry.


Sausage and Egg Naan - olive magazine. Spiced lamb pie with chickpea and potato mash. Smoky prawns with tomato and coriander. Tofu and mushroom pad Thai. Grilled bass with sauce vierge. Braised fennel and butter beans with gremolata oil and cheese crisps. Emily Roux's roasted octopus salad with chilli mayonnaise. Baked feta filo fingers. Warm squash, chorizo and chickpea salad with caramelised onions. Turkish lentils with chicken and carrots. Ginger, chilli and lime steamed cod with stir-fried red cabbage and coriander rice.

Healthier chicken satay. Fragrant crispy chicken recipe. Ingredients 675g boneless, skinless chicken thighs 600ml groundnut or vegetable oil 2 tsp sesame oil 2 tbsp finely chopped spring onions 2 tsp sugar For the marinade 3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 3 spring onions 2 slices fresh ginger 1 tbsp honey 1 tsp five-spice powder 1 tsp roasted and ground Sichuan peppercorns Place the chicken thighs between two pieces of clingfilm and lightly pound them until they are evenly flat.

Fragrant crispy chicken recipe

Put them in a bowl and set aside. To make the marinade, combine the rice wine, soy sauces, spring onions and ginger in a blender and purée. Strain the purée over the chicken. Remove the chicken from the bowl and reserve the marinade. Hamish Anderson’s wine choice 2010 Vision Single Block Riesling, Cono Sur, Bío Bío, Chile £8.99, Oddbins. Walnut pesto pasta with peas and goat’s cheese. Lamb keema with flatbreads. Linguine With Prawn Butter Sauce - olive magazine. Quick chicken noodle soup. Scrambled eggs with avocado and salmon salsa. Turkish macaroni cheese (firin makarna) Cod With Tomato Bean Stew Recipe - olive magazine. Stilton and red onion burgers recipe.

Begin by making the burgers.

Stilton and red onion burgers recipe

Tip the mince into a mixing bowl with the red onion marmalade, breadcrumbs and crumbled stilton. Pull the leaves from the thyme sprigs and add to the bowl with some salt and pepper. Use your hands to thoroughly mix all of the ingredients together. Then divide the mixture into 4 equal balls and flatten each into burger patties. Place on a plate and leave to rest for 10 minutes. Meanwhile cook the mushrooms. Turn the grill to a high setting and grill the burgers for roughly 5 minutes on each side or until cooked to your liking. Toast or char-grill the burger buns, then spread one side with any sort of relish and stack them up with the burgers, gherkins, salad and cooked mushrooms. If you only use 2 burgers, the remaining 2 will keep, uncooked, for 2 or 3 days in the fridge or for up to a month in the freezer. More burger recipes Perfect homemade beef burgers. Trofie pasta with green beans and new potatoes. Fall-apart vindaloo with red onion mint chutney recipe - olive.

Queso Fundido - olivemagazine. Quick Thai red prawn curry. South Indian style turkey stir fry with curried yoghurt recipe. Chicken katsu curry. Sicilian lemon pappardelle with ’nduja and crunchy breadcrumbs. Oregano halloumi with orzo salad. Beetroot and paneer curry. Feel-good food from the Deep South. I have fond memories, too, of eating Southern food in New Orleans, where they work wonders with aubergines and a roux.

Feel-good food from the Deep South

But there has always been a gap between the food I imagined and what I ate here in Britain, even the dishes I tried myself. I can turn out pretty good fried chicken and rice and bean dishes but my range is limited. Foodies kept raving about its Southern delights – oh, the cornbread, with its pools of honey-butter melting over the top – and I ignored them. Partly because nothing puts me off a place as much as raves, partly because I thought it would just disappoint me. Then one Saturday night I made a last-minute booking. The Lockhart's cornbread (HAARALA HAMILTON) Several hours later I stumbled out – yes, the Bourbon had claimed me again – feeling so like a schoolgirl in love that I posted embarrassing tweets until bedtime (all in adulation of The Lockhart).

Diana Henry's coffee-brined pork chops (HAARALA HAMILTON) What to drink with food from the Deep South? Georgina Fuggle's sausage frittata with new potatoes and wholegrain mustard. Pork belly with chorizo, shallot and bean stew. Conut spiced prawns with crisp rice triangles. Roast vegetable and houmous pie. Fresh tomato linguine with parsley breadcrumbs. The best chicken biryani. Smoked haddock, leek and chive tartlets. Spicy mince & lettuce cups recipe. Reuben open top. 2 rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5mm thick 2 slices swiss cheese, such as Emmenthal 10g butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.To make the dressing, mix all the ingredients together and set aside.02.Heat the grill to medium.

Reuben open top

Take the rye bread and divide the salt beef between the two slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.03.Heat an ovenproof, non-stick frying pan over a medium heat and add the butter. When the butter begins to foam, put each slice in the pan and cook it for 1 minute, then put the pan straight under the grill. This recipe is from Toast, Hash, Roast, Mash by Dan Doherty. Watercress and parsley soup. Classic lasagne. Baked Sweet Mustard Gammon With Deli Potato Salad - olive. Plaice Recipe with Warm Tartare Butter Sauce - olive magazine. Pancotto pugliese. Spicy Moroccan chicken with lemon couscous. Pasticcio (Greek-style lasagne) Coffee-Rubbed Steak With Lemon Coriander Butter - olivemagazine. Sexy Fish Seared Yellowfin Tuna. Kimchi cheese on toast.

Quick parma ham and mozzarella salad. Spiced salmon coulibiac recipe. Healthier Welsh rarebit. Pear, Stilton and tomato quesadillas.