Souvlaki wraps with beetroot tzatziki. Five-a-day burger. Dill and coriander gravlax. Run rarebit run burger. Spicy Eastern pork burger with Thai chilli sauce and Asian slaw recipe. For the chilli sauce 6 large fresh red chillis, half the seeds discarded, flesh chopped roughly 2.5cm (1in) piece fresh ginger, peeled and roughly chopped grated zest of 3 limes and juice of 2 12 cloves garlic, peeled 1 large bunch fresh coriander 300g (10½oz) granulated sugar 125ml (4fl oz) white-wine vinegar 50ml (2fl oz) fish sauce.
Wild mushrooms on toast with lardo. Thai salmon burgers with coriander slaw recipe. Quick parma ham and mozzarella salad. One-pot four cheeses pasta - Recipes. Santorini tomato fritters with yogurt dip. Heritage tomato salad with air dried ham, melon and mozzarella. Roasted tomato, giant couscous, feta and basil salad. Conut spiced prawns with crisp rice triangles. Slip sole in seaweed butter. Best BBQ recipes: smoked pork beans on toast. Chickpea and potato-curry-stuffed flatbread recipe. For the flatbreads 1 tsp honey 2 tsp quick-rising yeast 600g/1½lb strong white flour, plus extra to dust 1 tsp cumin seeds 2 tsp salt 150ml/5fl oz Greek yogurt 3 tbsp olive oil Greek yogurt, to serve Seeds from ¼ pomegranate, to serve Make the flatbreads first.
In a small bowl, stir 500ml of blood-temperature water into the honey, then sprinkle in the yeast. Stir well, then place somewhere warm for 15 minutes to froth up. Place the flour, cumin seeds and salt in a large mixing bowl, then slowly incorporate the yeast water and the yogurt. Place in a clean bowl, cover with a tea towel and place somewhere warm for 1 hour until doubled in size. Meanwhile, make the curry. At the same time, place a pan of salted water over a high heat and add the potato. Add the garlic, ginger and cumin to the onions and continue to cook for five minutes. Divide the dough into six equal-sized balls. No-stir tomato and basil risotto. Lentil lasagne with rainbow chard and feta. Miso-marinated mushrooms. Red pepper, goat’s cheese and almond tarts. Mumbai-Style Chicken Burger. Prawns with tamarind, chilli and peanuts. Baked cheese with herb pesto. Mouclade and frites recipe. Amelia Freer's colourful layered eggs. Prawn, avocado and rocket orzo recipe.
Leek and mushroom tagliatelle. South Indian style turkey stir fry with curried yoghurt recipe. Malaysian-style chicken. Beef and beetroot broth. Roasted red onion, walnut and blue cheese pasta. Rosie Birkett's smoked trout salad with Jersey Royals, asparagus and garlic purée. Lombian eggs. Samphire & lemony salmon linguine. Samphire & lemony salmon linguine. Samphire & lemony salmon linguine. Black cabbage purée, haricots and grilled pork chops Leek and feta tart. Chicken and chorizo wraps. Hasselback chicken tray bake recipe. Mexican chicken and pumpkin with pepita pesto. Brazilian grilled crab shells. Linguine with spinach, courgettes and brown shrimp. Potato, cabbage and sausage soup recipe. 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.
Whole roast masala chicken recipe. • 1.8kg chicken For the yogurt marinade (optional): • 500g plain or Greek-style yogurt • 6 fat cloves garlic, crushed.
Mediterranean summer roasted vegetables. Slow cooker aubergines. Beetroot and feta burgers. Cauliflower pizza with goat’s cheese and Tenderstem. Teriyaki chicken meatballs with rice & greens. Veal with shallots, green olives and gremolata. Ricotta and lemon pasta. Braised chicken with olives and pine nuts recipe. 2 garlic cloves zest of 1 small orange, removed in strips (cut away any bitter white pith) leaves from about 10 stems of mint, torn Preheat the oven to 180°C/350°F/gas mark 4.Heat the olive oil in a wide oven-proof sauté pan or shallow casserole (large enough to hold the chicken in a single layer – or use two) and brown the chicken on both sides, seasoning as you go.
You are just trying to get a good colour, not cook the chicken through. Remove the joints to a dish as they’re ready. Pour off all but 1 tbsp of oil from the pan and add the onions. Cook over a medium heat to colour, then add the celery, cooking for two minutes before adding the garlic and chilli. Add the capers and olives 15 minutes before the end of the cooking time, stirring them in around the chicken joints. Meanwhile make the gremolata by chopping the garlic and orange zest finely, then mix with the mint. More chicken recipes. Spiced cod with sweet potato mash recipe. Start off by making the yoghurt marinade for the cod.
Peel and grate a 2 inch piece of fresh ginger. Stir this into the yoghurt with the ground spices and lime zest. Kipper and spinach kedgeree Paleo recipe: egg with Rainbow Chard and cinnamon. Simple but good.
Cooking chard with a little cinnamon adds sweetness to balance the green leaves. Use whatever egg you like – a duck egg would be lovely. 200g rainbow chard 1-2 tsp coconut oil fat pinch of ground cinnamon 1 egg Strip the leaves from the chard stems and chop the stems into 2cm lengths. Slice the leaves. Stilton and red onion burgers recipe. Begin by making the burgers.
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. 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.
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. Hasselback chicken tray bake recipe. Slow cooker pulled pork. The best risotto recipes. Spicy yogurt tortillas. 8 x 25cm flour or corn tortillas75ml sunflower oil1 tsp fenugreek seeds1 tsp mustard seeds½ tsp ground turmeric1¼ tsp salt1¼ tsp sugar2 handfuls fresh coriander,finely chopped125g full-fat natural yogurt For the masala 4-6 green chillies, roughly chopped 2-3 garlic cloves, halved4cm fresh ginger, roughly chopped 01.For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.02.Tear the tortillas into roughly 4cm squares.
Heat the oil in a large, deep frying pan on a medium heat for 2 minutes, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, add the tortillas and fry for 2 minutes on each side. This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books). Don’t worry if the yogurt curdles a little – it’s fine for this particular dish. Pea, spinach and lamb soup. Sexy Fish Seared Yellowfin Tuna. Salt beef sliders. Anglo-Vietnamese shredded beef brisket. Sirloin steak with wasabi mayonnaise recipe. INGREDIENTS 1 large sirloin steak 2 tbsp wasabi peas 1 tsp nanami togarashi (Japanese chilli and spice mix) 2 tsp wasabi paste the juice of ½ a lime 5 tbsp mayonnaise 1 pack baby pak choi, each halved, five of the leaves reserved for garnish 1 red chilli, sliced 3 tbsp hibachi sauce (Japanese steak sauce) METHOD Using a pestle and mortar roughly crush the wasabi peas.
Dust the steak with the spice mix and set aside. Stir the wasabi paste and lime juice into the mayonnaise and place in a bowl, ready to serve. Heat a frying pan over a high heat and brush the steak with a little oil. Cook the steak to your liking, then remove and allow to rest. Arrange the pak choi leaves on a plate. Serve with the wasabi mayonnaise and a sprinkling of the crushed wasabi peas. Butterflied leg of lamb with rosemary salt and slow-roasted tomato salad. Thai Chicken and Shrimp Noodle Salad recipe. The dish with all of the ingredients as I made it, was pretty to look at BUT there were many issues. First, dealing with the bean thread noodles was difficult to say the least. Broad bean and pea toasts Home salted cod fishcakes with salsa verde mayonnaise. Grilled salmon with ginger. Amelia Freer's chickpea and aubergine salad.
Salt and pepper squid with tartare sauce. Asparagus, crispy potatoes and radishes with herb hollandaise. 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. Slow cooker chilli con carne. Mexican lamb wraps with guacamole. Stuffed red peppers. Curried chicken & new potato traybake. Spiced potatoes cooked in a cashew nut paste with fennel, coriander & cardamom. Keralan pumpkin stir fry. Sally Clarke's open cep thyme omelette receipe. Turkey, beetroot and chickpea burgers. Brazilian prawn & coconut stew. Baked sausages with beans, eggs and feta.
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. Walnut & Stilton orzotto with roasted squash & Port sauce. D, prawn, pea and rocket fishcakes. Storecupboard pasta salad. Roasted tomato and harissa salad. Kale with chorizo and eggs. Sweetcorn pancakes with smoked salmon and lemon and spinach ricotta. Middlesbrough parmo recipe.
A fast-food fix in Teesside means only one thing – deep-fried breaded chicken slathered with béchamel sauce and melted cheese. For the béchamel sauce: 5 tbsp butter 4 tbsp all-purpose flour 1l (1¾ pints) milk ½ tsp freshly grated nutmeg 4 chicken fillets 1 egg 150g (5½oz) breadcrumbs approx 1.5l (2¾ pints) vegetable oil, for frying 110g (4oz) cheddar cheese In a medium saucepan, melt the butter over a low heat. Add the flour and stir continuously until smooth. Heat the milk in a separate pan until it is just about to boil. Pound the chicken fillets between two sheets of greaseproof paper until they are flat and thin. To serve, pour the béchamel sauce over the chicken fillets then sprinkle over the cheese. Recommended wine: Averys Pioneer Range Shiraz Yarra Valley Australia 2007 Lovely soft and gentle spices, juicy black fruits, perfectly mature, will be a subtle companion to the simple but homely dish.
Leftover hot cross buns? Crispy aubergines with lentil tabbouleh and yogurt dressing. Frango churrasco (Grilled lemon & garlic chicken) Mushroom and pepper biryani recipe. Bouillabaisse with fennel and bay. Wizard's hat pasties.