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Recipes 9

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Spicy Tomato Soup Recipe With Chipotle. Roasted pepper, aubergine and sweet potato with garlic and sumac yogurt recipe. Potato, bacon and raclette skillet gratin. Quick Potato Curry - olive magazine. Sweet potato and chickpea curry. Pea & ham soup recipe. Baked gnocchi with cream, mushrooms and blue cheese sauce. Green shakshuka with brown butter yogurt. Spatchcock pheasant tandoori with instant flatbreads  Potato, bacon and raclette skillet gratin. Smoked salmon spaghetti with chilli & lemon recipe. The big meatball lasagne. Croque madame. Real black bean chilli con carne with avocado and lime salsa.

Balsamic radicchio, blue cheese and hazelnut cavatappi. Shoulder of pork with cider and apples. Roast yogurt-marinated chicken recipe. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail to the head.

Roast yogurt-marinated chicken recipe

Remove the backbone and keep it for stock (freeze until you’ve gathered three or four). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird. Mix together the yogurt, lemon, olive oil, garlic and cayenne to make a marinade. Preheat the oven to 200°C/400°F/gas mark 6. Lift the chicken out of its marinade, gently shaking off the excess. Slice the red onion very finely (a mandolin is ideal). Salmon en papillote recipe. • ½ small fennel bulb • 40g butter • 8 sprigs dill, half of them chopped • 4 fillets of salmon (thick pieces from the centre of the salmon) about 140g each • 4 tbsp dry white vermouth Cook the potatoes in boiling water until they are softening but not completely tender through to the centre.

Salmon en papillote recipe

Preheat the oven to 200C/gas mark 6. Trim any little fronds from the fennel and reserve. Malaysian slow-cooked beef curry. Mushroom, parma ham and mascarpone lasagne. Houmous. Broccoli and mixed mushrooms in garlic black bean sauce. Top 10 ways to serve gnocchi. We can't resist addictive gnocchi dumplings.

Top 10 ways to serve gnocchi

They're adaptable and suit a variety of flavours, plus they can be made from potato, squash or sweet potato. We love them baked, fried or boiled and sprinkled with our favourite cheese. So what are you waiting for? Pick up a pack of gnocchi or try making your own from scratch and be inspired by our 10 serving suggestions... Gnocchi & tomato bake This delicious gnocchi & tomato bake takes only five minutes to prepare and requires only a handful of ingredients.

Spinach & ricotta gnocchi Up your gnocchi game and make your own from scratch – it's easier than you might think. One-pan roast chicken, beetroot and mascarpone. Sausage and spinach spaghetti. Seared Asian-style beef and stir-fried savoy cabbage. Chicken, cider and vegetable casserole. Deep-filled egg and bacon pie.

Baked ricotta with chilli and thyme. Cheese and potato pie. 1.1kg new potatoes6 spring onions, finely slicedSmall bunch fresh flatleaf parsley, roughly chopped5 fresh thyme sprigs, leaves picked5 fresh oregano or rosemary sprigs, leaves picked and chopped2 tbsp dijon mustard250g vintage cheddar, grated15 semi-dried tomatoes, roughly chopped2 free-range egg yolks, lightly beaten, plus 1 whole free-range egg to glaze For the hot water pastry crust 500g plain flour, plus extra to dust1 tsp salt1 medium free-range egg80g unsalted butter, plus extra to grease80g lard (see tip)

Cheese and potato pie

Tuna, cannellini bean and red onion salad on griddled tomato bread. Crispy Gnocchi with Roasted Peppers, Chilli, Rosemary and Ricotta Recipe. Braised coconut and chilli beef.  Salmon and broccoli bowl  Quick baked gnocchi with chorizo. Lemon, parsley and spinach clams on toast. Easy spaghetti bolognese. Lisa Markwell's Indian chicken and chips. Pea pesto pasta. Wild mushroom, chard and goat’s cheese risotto. Asian-style chicken soup. Maple and chilli pork wraps with smoky mayo.

Halloumi and pesto roasted aubergine. Menemen, The Full Turkish with Feta - olive magazine. Veggie breakfast bakes recipe. Home-made Thai green curry paste. Beef and bok choi noodles. Roast sausage & squash with mustard & sage. Crab and avocado tostadas with jalapeño salsa verde. Indian chickpeas with poached eggs. Korean Steak With Pickled Cucumber Salad - olive. Chipped rosemary and lemon potatoes. Braised pork chops with lentils. Moroccan lamb tagine. Spiced pork shoulder with celeriac, leeks and quick-pickled apple. For the pork 1 bone-in, skin-on British free-range pork shoulder (around 3.5kg), skin scored for crackling – ask your butcher to do this1 garlic bulb, halved horizontally1 litre fresh chicken stock1 large or 2 small celeriac, peeled and chopped into 3cm pieces6 leeks, chopped into 4 large equal lengths For the spice rub 1 tbsp fennel seeds1 tsp coriander seeds1 tsp cumin seeds1 tsp sweet smoked paprika½ tsp English mustard powder1 tsp ground ginger2 tbsp soft brown sugar 1½ tbsp salt 3 tbsp rapeseed oil For the quick-pickled apple 40ml cider vinegar40g caster sugar1 large or 2 small granny smith apple(s), cored and thinly sliced1 tbsp fennel seeds You'll also need Digital probe thermometer.

Spiced pork shoulder with celeriac, leeks and quick-pickled apple

Chicken and chorizo pies recipe. Fried Halloumi Recipe with Tomatillo Salsa. Ukrainian village breakfast. Cheese & tomato pasta bakes. Chickpea, goat’s cheese and rocket salad. Avocado Toast Recipe with Smoked Salmon - olive magazine. Chickpea and squash coconut curry recipe - olive magazine. Easy jacket potatoes with smoky beans. Dill-roasted salmon and new potatoes. Braised beef, anchovy salsa and polenta. Chorizo, beetroot and couscous salad.

Roasted cauliflower and pesto pasta. Chicken, lentil and spinach curry. Baked sweet potatoes with pine nuts, tahini and pesto recipe - olive. Ciabatta Stuffed With Garlic, Mushrooms And Taleggio - olive. Shepherd’s pie. Chicken, prawn and chorizo paella. Turkey coleslaw in a baguette. Crunchy pesto & mozzarella baked mushrooms. Melanzane. Truffled parsnip soup with hazelnuts and bacon. Caramelised Onion And Chorizo Nachos - olive. Roasted pepper baked eggs. Oven-roasted chicken satay. Spiced vegetable soup with lentils and roasted chilli. 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies.

Spiced vegetable soup with lentils and roasted chilli

If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly. This should take about 5 minutes. Beetroot and feta burgers. Chicken and houmous wraps. Tomatoes on toast with mozzarella. Baked camembert pithivier. Santorini tomato fritters with yogurt dip. Spaghetti with artichoke sauce. Lamb tagine recipe. Gnocchi with squash, amaretti and rocket recipe - olivemagazine. Stilton and spinach pancakes with soft egg. American patty melts. Fish pie with prawns and cheesy leek mash topping. 20-minute rice supper recipe. Spiced lamb and herby quinoa crumble. 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander½ tsp ground cinnamon1-2 green chillies, chopped 5cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds ½ pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You’ll also need… 1 litre ovenproof dish.

Spiced lamb and herby quinoa crumble

20 best autumn recipes: part 4. J Sheekey’s cod with braised lentils and prosciutto by Tim Hughes Prosciutto or bacon are the perfect accompaniment to pulses.

20 best autumn recipes: part 4

Serves 4parma ham 4 thin slicescod 4 x 180g filletssunflower oil for fryingsalt and freshly ground black pepper For the lentilspuy lentils 250gextra virgin olive oil 40mlprosciutto 100g, thick, diced (ask your deli for the end of the ham)onion 1, finely dicedcarrot 1, finely dicedleek 1, finely dicedcelery 1 stick, finely dicedgarlic 2 cloves, peeled and crushedthyme 2 sprigs, leaves removed and choppedrosemary 2 sprigs, leaves removed and choppedchicken stock 1 litreunsalted butter 30gflat-leaf parsley ½ small bunch, finely choppedsalt and freshly ground black pepper Preheat the oven to 160C/gas mark 3. Spread the parma ham out onto a baking dish and cook in the oven until crisp.

Soak the puy lentils in cold water for an hour. Heat a non-stick frying pan. Beef enchiladas. Lamb kofta curry. Quick beef ragù. First class beef curry. Creamy Lamb, Spinach and Cashew Curry - olive magazine. Vietnamese prawn noodle soup.