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
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. Toad-in-the-hole, onion & apple gravy Toad-in-the-hole, onion & apple gravy Amazing crispy sausages & a fluffy giant Yorkshire Toad-in-the-hole, onion & apple gravy 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
Filling mulligatawny or pumpkin: 20 best soup recipes – part 3 Madhur Jaffrey’s mulligatawny soup Even though there are some recipes for vegetarian mulligatawny in old cookbooks, most often they are made with mutton or poultry. Serves 4-6almonds 4 tbsp, blanched, slivered chickpea flour 5 tbsp chicken stock 1½ litres ground cumin 1 tsp ground coriander 1 tsp ground turmeric ¼ tsp cayenne pepper ¼ tsp hot curry powder 1 tsp corn or peanut oil 2 tbsp boneless lamb or boned and skinned chicken thighs 340g, cut into 2cm cubesfresh ginger 2 tsp, peeled and grated to a pulp garlic 4 cloves, peeled and crushed to a pulpsaltlemon juice 1 tbsp lemon wedges to servecooked basmati rice to serve Soak the almonds for 4 hours in hot water or overnight in tap water. Drain.
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. Hairy Bikers' comfort food: Three low fat but satisfying recipes Green Lamb Curry Serves 6 800g lean lamb (leg is best), trimmed of fat and diced2½tbsp curry powder½tsp saltBlack pepper1tbsp vegetable oil2 onions, finely sliced4 garlic cloves, finely chopped1tbsp tomato purée500g fresh spinach or 1kg frozenSmall bunch of coriander leaves, to serve Put the lamb meat in a bowl. Mix the curry powder with the salt and plenty of black pepper. Sprinkle it over the lamb and mix thoroughly until all the meat is well coated.
One pot ginger-miso roast pumpkin and mushrooms Slow cooked Hunter's chicken Amelia Freer's butternut squash 'pasta' with sage and pine nuts