Pasta with sausages, fennel seed and mozzarella ragù recipe. 20 best vegetarian recipes: part 2. Shuko Oda’s chilled udon with summer vegetable agebitashi Serves 2dried shiitake 3 piecesdried kombu 25g (available at souschef.co.uk)water 600mldried udon noodles 1 packetusukuchi soy sauce 40g (available at japancentre.com)soy sauce 30gmirin 40gsugar 10gsalt a pinchcourgette ½aubergine 1asparagus 2bell pepper ½okra 4vegetable oil 1 litregrated ginger to garnishgrated mooli to garnishspring onion 1-2, chopped, to garnish Make a vegetable stock by soaking the dried shiitake mushrooms and kombu in the water for 30 minutes. Cook and chill the udon noodles as instructed on the packet, and put in a bowl. In a pot, bring the stock to just before a boil, then remove the kombu.
Put the pot back on low heat and season with the two variations of soy sauce (normal soy sauce is fine if you can’t get usukuchi), the mirin, sugar and salt (adjust amounts to your liking). Chop each vegetable into bite-size pieces. Serve the bowl of udon noodles with the vegetable soup on the side to dip. Roast pumpkin with green charmoula and tahini recipe. Sweet Potato Burgers Recipe. Stuffed bacon and cheese jackets recipe. Carrot And Coriander Soup Recipe. One-pan chilli eggs with guacamole. Brie and bacon bread pudding. No-stir tomato and basil risotto. Chicken and egg fried rice. Hot-smoked salmon burgers with wasabi mayo and cucumber salad.
Supergrain salmon salad with chilli and mint dressing recipe. Chicken korma. Poached wontons in chilli-garlic sauce. For the wonton dough 250g plain flour, plus extra to dust1 medium free-range egg, beaten75ml cold water½ tsp fine sea salt For the filling 100g free-range pork mince (see Chef’s Tips For Success)3g fine sea saltPinch ground white pepper10g grated fresh ginger1 tsp light soy sauce1 tsp toasted sesame oil2 medium free-range eggs For the chilli-ginger sauce 2 tbsp light soy sauce1 tbsp toasted sesame oil1 garlic clove, finely chopped1 tbsp chilli oil1½ tsp chinkiang vinegar (see Know-how)2 tbsp fresh chicken stock or waterSliced red chilli and fresh coriander to serve (optional) You'll also need A pasta machine for rolling.
Baked sweet potatoes with pine nuts, tahini and pesto recipe. Avocado & smoked salmon spelt spaghetti. Chicken fried rice. Cauliflower cheese soup with mustard seed and cheddar scones. Goat's cheese & sun-dried tomato risotto. 20 best Middle Eastern recipes: part 1. Claudia Roden’s aubergine slices with pomegranate, yogurt and tahini – batinjan bil rumman wal laban The dressing of pomegranate molasses and vinegar gives the aubergine slices a sweet-and-sour flavour.
Serve them hot or cold, with the yogurt topping at room temperature. Serves 6aubergines 4 (1.2kg)extra-virgin olive oilsaltpomegranate molasses 1½ tbspred or white wine vinegar 1½ tbspnatural (full-fat) yogurt 500ggarlic 1 clove, crushedtahini 2 tbsppine nuts 50g Cut the aubergines into slices (lengthways or across) about 1¼cm thick. Place them on an oiled sheet of foil on a baking sheet or tray. Paprika pork goulash and parsley butter noodles. Pad Thai noodles.
Spaghetti with kale pesto and pangrattato topping. Chicken tagine with preserved lemons Recipe. Sausages with borlotti beans. Cumin courgette ‘ratatouille’ Anna Jones’ savoury grape recipes. There is a vine growing outside our front window, and by now it is heavy with dusky little wine grapes.
We have spent a morning snipping two big baskets of small, tart bunches from it, some of which I have used to make a sort of grape paste to eat with cheese. The rest we’ve eaten roasted with fennel seeds to top soft cheese on toast, or in this salad inspired by one I ate at a dinner cooked in celebration of my friend Anja Dunk’s new book. Both reminded me of how pleasurable grapes can be when they are eaten in a savoury context. Pan Fried Cod Recipe with Butter Beans. Celeriac, potato and beetroot gratin.
Smashed Cucumber Recipe with XO Sauce. Originating in Hong Kong, XO is a spicy seafood sauce that makes everything taste better.
Fact. It can be served on the side, or used within a recipe, and traditionally features dried shellfish (usually shrimp and/or scallops), air-dried ham and plenty of chillies. You won’t yet find it widely available in supermarkets, although savvy shoppers may have spotted it in their local Chinese grocer. But, chefs across the UK have awoken to its umami superpowers this year and are providing plenty of inspiration for how to use it.
It can be stirred through rice, bound through noodles, flipped into stir fries, or smothered over meat, fish and veggies. Chef James Cochran is serving line-caught mackerel with XO, cucumber and hazelnut at his new restaurant 1251 in Islington (read our review of 1251 restaurant here). Spicy salami, roasted pepper and taleggio frittata. Chicken and chorizo paella. Baked eggs with mushrooms, potatoes, spinach and Gruyère. Baked chicken thighs with peppers and butter beans. Peri Peri Chicken with Mozzarella and Macho Peas. Butter Chicken Curry - olive magazine. Smoked salmon and dill dip. Pea pesto pasta. Warm beef and lentil spring salad. Roast chicken with buttery stuffing balls.
Merguez Sausage Recipe with Cod and Harissa Sauce. Mexican beans & avocado on toast recipe. Yotam Ottolenghi Slow-cooked Chicken with Crisp Corn Crust Recipe. Easy smoked salmon and leek strudel. Butternut squash stuffed with pesto rice. Quick chilli con carne. Thai-style beef noodles. Sardine, chilli and lemon spaghetti.
Hot-smoked salmon and baby leek frittata. Cumin courgette ‘ratatouille’ Cuban Sandwich Recipe. The loyal lentil curry. 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil For the cucumber salad ½ cucumber, shaved into ribbons4 tbsp rice vinegar (from the world food section of supermarkets) To serve Fresh coriander, hot sauce such as sriracha, steamed rice and lime wedges 01.Boil a pan of water and cook the lentils for 25-30 minutes, according to the pack instructions.
Lamb koftas with kale salad recipe - olive. Tuna Crunch Baked Potato - olive. Grilled fish and greens with caper & lemon salsa. Pulled Lamb Shoulder Recipe with Plums. D goujons in coconut batter. Potato Pancakes Recipe With Spring Onion. Lamb pilaf. Pasta with kale, garlic and chilli recipe - olive magazine. Vegetarian spaghetti alla puttanesca. Sticky pork and mangetout stir-fry recipe - olive. Five-spice smoked tofu nuggets. Chicken, dill and potato salad with anchovy dressing and rye bread croutons. Red lentil tadka dal. New potato and onion tarte tatin with crispy capers and hazelnuts. Roast Pumpkin Salad recipe with Chickpeas. Cheesy tuna, courgette and spinach pasta. Romesco prawn fishcakes. Spaghetti with kale pesto and pangrattato topping. Pesto Steak With Balsamic Tomatoes - olive. Chilli con carne with avocado and chilli salsa.
Yogurt and turmeric fish curry. Quick chicken tikka. Thai red squash and spinach curry. Kale with chorizo and eggs. West African Sweet Potato Casserole - olive magazine. Sri Lankan Fish Curry. Linguine with garlic butter prawns. Glazed halloumi pittas recipe. Savoury ricotta and greens fritters. Heston Blumenthal's carbonara. Easy Chicken Mole - olive. American patty melts. The ultimate BBQ burger. One-pan feta filo tart. Mexican baked beans. Nihari lamb. Quesadillas. Roast duck with honey and spices. Miso-roasted aubergine steaks with sweet potato.
Smoked haddock and watercress fishcakes. Torta Pasqualina. Sweetcorn pancakes with smoked salmon and lemon and spinach ricotta. Vegan Red Lentil Dahl Recipe with Broccoli Tarka. Wild garlic pesto pappardelle with crispy ’nduja breadcrumbs. Italian chicken with cream cheese & spinach. Walnut pesto pasta with peas and goat’s cheese. Tomato and basil quesadillas. Spicy tomato and chorizo bake.