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Angela Hartnett's quick chicken stir fry. Photograph: David Levene The beauty of this dish is that it's so quick and easy and you can spice it up as much or as little as you want. It can also be supplemented with extra vegetables, such as mushrooms or pak choi. (Serves four as a starter or two as a main) 4 chicken thighs A sprinkle of chilli flakes 2 tsp sesame oil ½ tsp garlic, chopped ½ tsp fresh red chilli, chopped 200g baby corn, chopped in half 200g mange tout peas 2 tbsp soy sauce 2 tsp clear honey 1 spring onion, sliced Salt and pepper
Nigel Slater's venison with chard, and orange pomegranate cake recipes | Life and style | The ObserverCrimson tide: venison with sweet and sour chard. Photograph: Jonathan Lovekin for the Observer There is nothing like a glass of blood-orange juice under a grey-white winter sky to lift the spirits. I have one at my elbow right now. The crunch of a handful of pomegranate seeds, a little lemon zest on the tongue or the scent of a stalk of lemongrass crushed under the blade of a knife will have much the same effect. If I were even remotely religious I might suspect some god or another of giving us citrus fruits and bright, sharp flavours simply to cheer us up in the depths of winter.
Yotam Ottolenghi's chicken sofrito: The simple preparation belies the complexity of flavours at work in this classic Sephardic stew. Photograph: Colin Campbell for the Guardian Chicken sofrito This relatively simple Sephardic dish yields many layers of comforting flavours. The corn salad that follows it makes a perfect match.
Yotam Ottolenghi's harissa-marinated beef sirloin with preserved lemon sauce: It seems to carry you away somewhere far and exotic. Photograph: Colin Campbell for the Guardian I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. It's one of those rare ingredients, like cardamom, rosewater and lemongrass, that not only paints a dish with a very specific colour, it also seems to carry you away somewhere far and exotic – a cheap trick, maybe, but it works. Making your own is the best option – there's a recipe in my first book , and there are many more online – but they are also widely available in Middle Eastern shops and some supermarkets. Harissa-marinated beef sirloin with preserved lemon sauce