Poached Quail Egg Salad with Watercress and Tarragon Sauce This may sound more difficult than it is but it’s actually blissfully simple and can all be made well in advance. Serves 6 This recipe is taken from Delia’s Vegetarian Collection. Begin by poaching the eggs: fill a medium-sized frying pan with water to a depth of approximately 1½ inches (4 cm), then heat it to a temperature just sufficient to keep the water at a bare simmer. If you find it hard to break the shells, carefully make a cut in the shell with a small serrated knife before you break them into the water. Then continue to cook the remaining eggs in the same way, and leave them in a bowl of cold water until you are ready to use them. For the sauce, separate off the watercress leaves and discard the stalks. Now mix the oils in a jug and pour in a thin trickle through the hole in the top with the machine still switched on. To serve, arrange salad leaves on each plate and arrange 3 poached quails eggs in the centre of each one. Serve with crusty bread.
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. 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.
Bao buns with braised shortrib and pickled daikon For the old dough 300g plain flour, plus extra to dust4g fast-action dried yeast140ml lukewarm milk or water For the new dough 500g plain flour60g caster sugar½ tsp salt10g fast-action dried yeast½ tsp baking powder20ml sunflower oil, plus extra to grease and for brushing290ml lukewarm milk or water For the braised shortrib filling Sunflower oil for frying1.5kg British beef shortribs, ribs separated6 garlic cloves1 large onion, quartered5 tbsp soy sauce1½ tbsp Chinese rice wine vinegar240ml shaoxing wineFew pinches caster sugar (to taste) For the quick-pickled vegetables 1 small daikon, peeled2 medium carrots, peeled100ml Chinese rice wine vinegar50g caster sugar1 tsp salt To serve Mayo and chopped coriander leaves You will also need... Bamboo or metal steamer
Gnocchi with Spinach, Pine Nuts & Dolcelatte Return to listing If speed is of the essence, I cannot think of a quicker way to feed four veggies more handsomely. Serves 4 This recipe is from Delia's How to Cheat at Cooking First of all, put the kettle on, then pre-heat the grill and put a lightly oiled, 19cm (or similar) round or square baking dish underneath it to heat through. Either way, tip it into a colander afterwards to drain. While they’re cooking, gently heat the cheese sauce in a small pan and squeeze any excess moisture from the spinach (hands are best). When the gnocchi are ready, drain them in a colander and arrange them on top of the spinach. Next, scatter the cubes of cheese in, along with the toasted pine nuts. Follow this with the hot cheese sauce, spreading it evenly all over, and grate half of the whole nutmeg over that. Finally, sprinkle over the breadcrumbs and the Parmesan, then whack it under the grill – 10cm from the heat – for 3 minutes or until golden-brown and bubbling. Related recipes Serves 2-3 Serves 4
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
Shanghai stir-fried chunky noodles Asparagus Feuilletés I once asked my friend Sudhir Dhanani, who isn't English himself but imports exotic fruits and vegetables from around the world, did he agree? Quite positively, yes! American is good, Peruvian even better, but English wins by a mile. Once called 'sparrow-grass', but now affectionately known in the trade as simply 'grass', asparagus has a painfully short season in England – just two months, May and June. So we all need to be on full asparagus alert and make absolutely sure we feast appropriately and not let the season whiz by. Just steam it and pour melted butter over, or some vinaigrette, or just good olive oil with a squeeze of lemon. Perhaps my own favourite suggestion would be to accompany it with a fluffy, foaming hollandaise, see related recipe below. Vegetarians my like to know that a vegetarian 'style' Parmesan is available from www.bookhams.com Serves 8 as a first course This recipe first appeared in Sainsbury's Magazine Then, arrange the stalks in an opened fan steamer.
Shepherd’s pie Kedgeree and pea purée on toast 2 free-range eggs670g undyed smoked haddock fillets30g butter, plus extra for spreading1 medium onion, finely chopped1 level tbsp mild curry powder100g frozen peas, thawed4 slices bread 1. It’s best to cook the eggs first so that nothing is distracting you. For creamy soft-boiled yolks, add them to water at a rolling boil and cook for 7 minutes, then plunge them into cold water and peel as soon as they are cool enough. Set aside. 2. Meanwhile, pop the haddock fillets into a saucepan and just cover with water.
Spanish Chicken with Butter Beans, Chorizo and Tomatoes - Spanish This recipe comes from our former Executive Chef, Lucy Crabb, at the football club, and it's been served both at large banquets and in the restaurant to great acclaim. A rocket and chicory salad is a good accompaniment. Serves 4 This recipe is from The Delia Collection: Chicken First of all, begin by cooking the butter beans. Meanwhile, prepare the vegetables. Begin by peeling the onion and carrots and finely chopping them. Then slice the leek in half lengthways and finely chop that too, followed by the celery sticks. Next, heat 1 tablespoon of the olive oil in the casserole and when the oil is hot, brown the chicken breasts on both sides until golden brown. Stir in the onions, carrots, leek and celery and cook everything over a low heat, covered with a lid, to allow the vegetables to sweat in their own juices for 10-15 minutes or until they are beginning to soften. While that is happening, you can prepare the chorizo sausage. Serve it with a chicory and rocket salad.
Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.
Chicken fried rice Chargrilled tuna on sautéed spinach with a piquant tomato dressing Ingredients For the piquant tomato dressing 2 tbsp olive oil 1 stick chopped celery 3 tbsp tomato ketchup 1 tbsp balsamic vinegar 1 tsp Worcestershire sauce 1 tbsp chopped fresh tarragon For the sautéed spinach 1 tbsp olive oil 2 handfuls baby spinach 1 tbsp garlic infused oil salt and freshly ground black pepper For the tuna 100g/3½oz fresh tuna steak Method For the piquant tomato dressing, heat the oil in a small pan, add the chopped celery and fry for 3-4 minutes, or until softened. For the tuna, rub the tuna steak with the olive oil and season, to taste, with salt and freshly ground black pepper. Recipe from Good Food magazine FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". Home IBS Sano IBS Health Search