Turkish Pide Recipe for Aubergine Pide. Jumbo turkey samosas recipe - BBC Good Food. Tamarind prawns with mushrooms, pak choi and bulgur wheat recipe - BBC Food. Spaghetti with Green Olive Puttanesca - Best Recipes UK. Thai curry. Bacon, pea and spinach lentils. Fusilli with walnut pesto. Charred squid, tomatoes, ’nduja and basil recipe. Step 1 Cut the squid down one side so the hood opens out into one sheet.
Scrape away any of the membrane within the squid, carefully using a knife, taking care not to cut the flesh. Discard all the membranes. Step 2 Using a sharp knife, score the squid gently, making sure you don’t go all the way through, to make a crosshatch pattern. Step 3 To make the sauce, put the tomatoes into a cold frying pan. Step 4 Pat the squid pieces with kitchen paper and dry well. Step 5 Add the cooked squid to the tomato sauce, toss gently, before adding the parsley and a generous squeeze of lemon juice. Sea bass with noodle salad recipe. Tuna Caesar with anchovies & cavolo nero. Braised bacon with colcannon cakes. Roasted butternut squash and pine nut quinoa recipe. • mixed dried herbs (I like oregano, herbs de provence, thyme and rosemary) • 1 tsp paprika • 1 cup of quinoa • 1 lime or lemon • a large handful of long-stemmed broccoli • a handful of fresh coriander • ⅓ of a cup of pine nuts • a dozen cherry tomatoes Preheat the ove to 190°C/gas mark 5.
Slice the squash in half, then peel off the skin and remove the seeds. One pot ginger-miso roast pumpkin and mushrooms. Amelia Freer's butternut squash 'pasta' with sage and pine nuts Sweet Potato Linguine With Puy Lentil Ragù. Kale, chestnut and mushroom pie. Pork, sage and feta bake. Sausage frittata with new potatoes and wholegrain mustard. Danish sausage and potato casserole.
Jamaican prawn, pepper and coconut stew recipe. The ultimate bolognese by Rosie Ramsden. Corn, cheese & chilli empanadas. Baked salmon with hummus and herbs. Katsu Kare Tofu. Step 1 To make the katsu sauce, simmer the coconut milk, tonkatsu sauce and curry powder for about 20-30 minutes until reduced by half, thickened and saucy.
Season well. step 2 Fry the aubergine in a drizzle of oil until completely soft, then strain out of the pan with a slotted spoon into a bowl. Fry the garlic and grated ginger for a minute, then add the tomato and spices until fragrant. Step 3 Blanch the edamame beans for 2 minutes, then drain well. Step 4. Ham and Boursin quiche with quail eggs. Sri Lankan Vegetarian Curry Recipe - olive magazine. Cheese and potato cakes with pea purée. Stephen Harris's retro pork medallions in mustard sauce. Chicken Cacciatore Recipe. Baked broccoli and parmesan eggs. Seared Asian-style beef and stir-fried savoy cabbage. Sausage and kale gnocchi bake. Dauphinoise potatoes. Slow-Cooked Chicken with a Crisp Corn Crust.
This is a wonderful meal on an autumn day, served with a crisp green salad.
The slow-cooked chicken is packed full of flavour and the crust - gluten-free, rich and corny - makes for a welcome (and lighter) change to a heavier mash. You can make the chicken well in advance if you want to get ahead: it keeps in the fridge for up to 3 days or can be frozen for 1 month. You want it to go into the oven defrosted, though, so it will need thawing out of the freezer. The batter needs to be made fresh and spooned on top of the chicken just before the dish gets baked, but it then can just go back in the oven. It can also be baked a few hours in advance - just warm through for 10 minutes, covered in foil, before serving. Cumin and butter bean houmous & paprika pitta crisps. Curried turkey lettuce wraps recipe. Cheat's plum duck noodles. New potato and chorizo hash with asparagus, poached egg recipe. While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring.
Riander and beer mussels. One-tin Escalivada Recipe. Swiss chard and clotted cream tart. 12 of the best barbeque recipes for the warm May bank holiday weather. With the May bank holiday set to be hot, it might be time to fire up the barbeque, call friends and family over and indulge in an outdoor feast.
Roast spiced cod. Classic artichoke risotto. Chicken and preserved lemon tagine. Veal with shallots, green olives and gremolata. Pork fillet with cheat’s tonnato. Mee goreng. Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan.
Pour in the beaten eggs and quickly stir and shake the pan to distribute evenly. Cook until set. Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25,www.octopusbooks.co.uk. Korean-style barbecue chicken and sweetcorn. Berbere Spice Chicken Wings Recipe - olive magazine. Cherry tomato, olive, feta and herb pappardelle. Sticky chicken stir-fry. Chicken wings with chilli & date caramel. Proper chicken caesar salad. Indian paneer and cabbage curry. Watercress, sun-blush tomato and sausage wraps with fresh mayo. Nadiya Hussain's Beef Burgers & Bacon Jam Recipe. Avocado & smoked salmon spelt spaghetti. Sarah Millican's Tuscan sausage & tomato pasta. White chilli. Bhaji burger. Indian koftas with mint yogurt & flatbreads. Creamy mushroom and speck gnocchi.
Focaccia tarts. Mushroom and leek quinoa risotto. Butchie's Buttermilk Fried Chicken Burger. Twice-baked goat’s cheese and chive soufflés. 50g unsalted butter40g plain flour300ml milk150g soft goat’s cheese, crumbled3 tbsp chopped fresh chives3 large free-range eggs, separated50ml double cream25g grated Parmesan or vegetarian alternative 1.
Preheat the oven to 180°C/fan 160°C/gas 4. Melt the butter in a pan and use a little to brush inside 6 x 250ml ramekins. Add the flour to the remaining butter in the pan and cook for 2 minutes. 2. Gradually stir in the milk, bring to the boil and cook for 3-4 minutes until thick. This method is ideal if you’re nervous about cooking soufflés at the last minute. Potato pizza with taleggio, basil and red onion. Coffee-Rubbed Steak With Lemon Coriander Butter - olivemagazine. Salmon en croûte. Creamy mushroom and speck gnocchi. Crispy pork with coriander rice. Lamb shoulder stuffed with tomatoes, goat’s cheese and basil. Clams With Chorizo And Beer - olive magazine. Slow cooked lamb curry with tomatoes, garlic & garam masala. Spicy Pork Meatball Recipe with Tzatziki Dip.
Salmon gnocchi bake. Lemon roast chicken with chorizo stuffing. Roasted radishes in brown anchovy butter. Sautéed aubergines with feta and pine nuts. Light chicken korma. Mix And Match Mac 'N' Cheese Bar - olive. Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables. For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced For the honey glaze 25g clear honey20ml soy sauce (we like Kikkoman)2 tsp fish sauceZest 1 lime To serve (optional)
Macaroni cheese with spinach and pesto pangrattato. Halloumi Pizzas - olive magazine. Potato pancakes with spiced beetroot. Avocado and smoked salmon toasts recipe. Turkey Larb Recipe - olive magazine. Venison Stew Recipe with Sloe Gin and Cheesy Polenta. The ultimate bolognese by Rosie Ramsden. Starka’s breaded pork chops with fried cabbage. Beef & vegetable casserole recipe. Crispy cauliflower florets with romesco sauce and rice. Layered aubergine & lentil bake. Herb and almond soup with cheese muffin loaf. 150g long grain rice, well rinsed in cold running water3 garlic cloves, roughly chopped1 litre fresh vegetable stock200g ground almonds20g fresh tarragon100g fresh mint100g fresh flatleaf parsley100g fresh basil450ml full-fat greek yogurt75ml extra-virgin olive oil, plus extra to drizzleJuice 1 lemonHandful chopped, mixed fresh herbs to serve For the cheesy muffin loaf 170ml sunflower oil1 large free-range egg284ml carton buttermilk70ml milk500g self-raising flour1 tsp English mustard powderLarge pinch cayenne pepper1 tsp fine salt150g mature cheddar, grated6 spring onions, finely sliced200g feta, crumbled You’ll also need 900g wide loaf tin greased with oil, lined with a long strip of baking paper that overhangs the tin at either end, to help lift out the loaf once baked.
Mushroom and pepper biryani recipe. Lemongrass and chilli prawns with avocado bean salsa. Spaghetti cacio e pepe. Lemongrass & coconut chicken stir-fry. Japanese Ramen Noodle Recipe - olive magazine. Good ramen is pretty simple to make at home, but really good ramen is almost impossibly difficult. Our ‘basic’ ramen at the restaurant is a complicated two-day process and the finished dish has eight different toppings, most of which are made in-house and involve quite a lot of labour.
So even though ramen is my favourite food, I almost never used to make it at home. Then I recalled a ramen shop in Sapporo called Keyaki that I visited in back in 2007.