Fish stew. Mulligatawny soup with spicy chicken. Chicken & mushroom hot-pot. Chicken katsu curry. This indulgent curry is a real treat and easier to make than expected.
The breadcrumbs provide a great texture to hold the rich sauce. 45 minutes + chilling. Serves 2. Easy seasoned flour for dustingegg 1, beatennatural dried breadcrumbs 100gskinless, boneless chicken thighs 4 largebasmati rice 100gfrozen peas 75gsesame oilsoy sauce. Smoked cheese and potato cakes with minted pea purée. Dhal with spinach and tomatoes. Thai prawn noodles. LINGUINE WITH CHILLI, CRAB AND WATERCRESS. Crispy pancetta, thyme and chestnut pappardelle. Butter bean & squash crumble. Warm salad of roast squash, kale and goat’s cheese with lentils. Smoked salmon with beetroot and parsnip rosti.
Peppered pork steaks with stroganoff sauce. Oozy mushroom rolled omelettes. Crispy chorizo rolls. Prawn and spinach curry. Beetroot, potato and red onion salad. Jalapeño mac ‘n’ cheese. Creamy cod chowder stew. Piri-piri prawn wrap. Mushroom and halloumi burgers. Vibrant lemon and vegetable broth.
One-pan chilli eggs with guacamole. Sausage, carrot and cumin hash. Middle Eastern-style brussels sprout salad. Shredded ham, kale and pasta soup. Meat free Monday: Tomato, lentil and lime soup. Brazilian prawn & coconut stew. Persian lamb tagine. Baked meatballs. Chicken and chilli noodles* Great for dinner and possibly even better the day after as a salad Method 1.
Slice the chicken into strips and coat with the cornflour and a little black pepper. 2. Heat the oil in a non-stick pan and stir-fry the chicken until golden. 3. Finely slice the spring onion and pepper, cut the mangetout into thin strips and crush the garlic. 4. Nutritional information (Per serving) Serving percentages are based on an average Adult's Reference Intake guidelines of 2,000 calories. View detailed breakdown. Masala chicken pie. Healthy spaghetti carbonara. Pulled chicken. Huevos rancheros (Mexican-style fried eggs) Morning After Breakfast. 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. Angel hair pasta with lobster tails. Mushroom & goat’s cheese tartlets. Parsnip and bacon tartiflette. Moules marinière. Smoked salmon, cream cheese and dill pâté with caraway soda brea. Three-poussin pot-roast cassoulet with toulouse sausages. Smoked mackerel, cauliflower and potato gratin. Potato and ham rösti. Turkey, leek and blue cheese mashed potato pie. TURKEY AND GLASS NOODLE SALAD. Lemon & parsley spaghetti. Tex Mex beef. Sticky pork meatballs. Spiced lamb pie with chickpea and potato mash. Chicken thighs with port and madeira. Beetroot and goat’s cheese tart. French onion soup with Gruyère toasts. Crab and leek cakes. Friday night: Cottage pie with horseradish mash. Hungarian goulash. Olive oil for frying 250g smoked pancetta (from a whole slab if possible) or dry-cured smoked streaky bacon, cut into small cubes 6 medium onions, sliced 4 red peppers, sliced 1.75kg British stewing steak, trimmed of fat and cut into 3cm chunks 3 tbsp plain flour 6 garlic cloves, finely chopped 3 whole cloves 10 juniper berries, crushed 3 bay leaves Leaves from 6 fresh thyme sprigs 2 heaped tbsp tomato purée 2 heaped tbsp sweet (mild) paprika, plus extra for dusting 2 good pinches of cayenne pepper 1 tbsp caraway seeds 400ml dry red wine 2½ tbsp red wine vinegar 250ml beef stockAbout 250ml soured cream to serve 1.
Put a large saucepan (big enough to hold all the ingredients or see Lucas' tips) on the hob and add a splash of oil. Whole roasted cauliflower with cheddar and spring onion sauce. Kohlrabi, savoy cabbage and lamb bake. Tavuk ızgara (Turkish chargrilled chicken with yoghurt and spices) Baked camembert pithivier. Pigs in blankets with mustard bubble and squeak. Orecchiette with peppers, raisins and almonds. Omelette Arnold Bennett. Brazilian prawn & coconut stew. Leek, goat’s cheese and crispy bacon risotto. Roasted Mediterranean vegetable lasagne. Pumpkin and peanut curry. Caramelised onion and walnut soufflé tart. Spicy Mexican bean burgers.
Mexican minced beef and spicy polenta cobbler. Sticky pork fried rice parcels. Avocado houmous with coriander pitta. Quick baked gnocchi with chorizo, spinach and mozzarella. Celeriac bake with chicken and pumpkin fritters. Linguine with lemon and peas - Lulu's Notes - Olive Magazine. Five-spice roast pork with miso soup. Whole Roasted Cauliflower. 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. Mulligatawny soup with spicy chicken. Sweet potato and parsnip gnocchi with blue cheese and pine nuts [v]
500g parsnips, peeled (woody centres removed if large) and cut into small chunks 500g sweet potatoes, peeled and cut into small chunks 2 tbsp olive oil 50g Parmesan, grated 175g plain flour, plus extra for dusting 1 large free-range egg yolk 25g butter 400g spinach leaves or greens 125g blue cheese, crumbled 75g pine nuts, toasted 1.
Preheat the oven to 180°C/fan160°C/gas 4. Cook the parsnips in a pan of boiling salted water for 3-4 minutes, then drain and place in a roasting tray with the sweet potatoes. Drizzle with half the oil, then roast for 30 minutes until tender, turning regularly. Whizz in a food processor, then push through a potato ricer into a bowl, or mash to form a smooth mixture. Cheesy sprout fondue. Brunch-style frittata. 25g butter, plus a little extra 200g chestnut mushrooms, thickly sliced 2 ripe tomatoes, cut into wedges 4 eggs 75g mature (vegetarian) Cheddar, coarsely gratedGood handful fresh parsley 1.
Preheat the grill to high. Melt the butter in a medium, non-stick frying pan over a medium heat. Steak sandwich with harissa, caramelised onions and feta. Squash, macaroni and Parma ham bake. Raymond’s chicken with morels and Jura wine sauce. Soak the dried morels overnight in 250ml cold water. 30g dried morels, soaked 4 skinless free-range chicken breasts (180g each) 15g unsalted butter 100g very firm button mushrooms, quartered 200ml Vin Jaune , boiled for 30 seconds to remove some of the alcohol 200ml double cream For the leeks 15g unsalted butter2 large leeks (about 400g), trimmed and washed, sliced diagonally into 2cm pieces 1.
Remove the morels from the soaking liquid with a slotted spoon. Squeeze as much excess water out of the soaked morels as possible, then strain the soaking liquid through a sieve lined with kitchen paper. Reserve 100ml of the liquid for the recipe (save the rest for stocks and soup). Wash the morels in plenty of water to remove any grit. Raymond’s tip You can use dried ceps (porcini) instead of the morels, if they're easier to find. Salmon curry with prawns and vegetables. 2 tbsp sunflower oil 2 large red onions, finely sliced 4cm piece of fresh ginger 4 garlic cloves 2 long red chillies, deseeded and roughly chopped 1 tsp ground turmeric 1 tbsp ground cumin 2 tsp ground coriander 8 large vine-ripened tomatoes, roughly chopped 16 fresh curry leaves (available in Tesco or Asian grocers) 2 x 400ml tins coconut milk Juice of 1 lime150g baby spinach leaves, 200g raw king prawns and 200g salmon, skinned and in chunks, to serve 1.
Heat the oil in a frying pan over a low heat. Add the onion, season and cook for 10 minutes until softened. 2. Whizz the ginger, garlic and chilli in a small blender until finely chopped. Add to the onion with the ground spices. In this recipe you freeze only the sauce, so we have included enough spinach and seafood in the ingredients for just the fresh curry. Sausage and leek puff pastry parcels. Beef & vegetable casserole. Spinach & smoked salmon egg muffins. Stuffed puff parcel. Fondue gratin. Baked gnocchi with kale pesto & ham. Potted salmon rillette. Hot and sour prawn soup with basmati rice. Crispy cauliflower florets with romesco sauce and basmati & wild rice. Ayam Kapitan (Captain’s curry)