Spiced pork shoulder with celeriac, leeks and quick-pickled apple For the pork 1 bone-in, skin-on British free-range pork shoulder (around 3.5kg), skin scored for crackling – ask your butcher to do this1 garlic bulb, halved horizontally1 litre fresh chicken stock1 large or 2 small celeriac, peeled and chopped into 3cm pieces6 leeks, chopped into 4 large equal lengths For the spice rub 1 tbsp fennel seeds1 tsp coriander seeds1 tsp cumin seeds1 tsp sweet smoked paprika½ tsp English mustard powder1 tsp ground ginger2 tbsp soft brown sugar 1½ tbsp salt 3 tbsp rapeseed oil For the quick-pickled apple 40ml cider vinegar40g caster sugar1 large or 2 small granny smith apple(s), cored and thinly sliced1 tbsp fennel seeds You'll also need Digital probe thermometer
Boss Status: Speedy Ortiz Make Power Moves Pitchfork: “Raising the Skate” directly references the Ban Bossy campaign. Have you been called “bossy” often in your life? Sadie Dupius: It's been an issue, even within our band for a little bit; I sometimes wind up complacent in things I don't necessarily agree with because I don't want to be accused of being overbearing. At some point I realized that all of these criticisms and stresses that were making me internally self-flagellate really didn't have a whole lot to do with my behavior. It seemed more related to my gender. So that was a frustration for a while, and we shifted things around in the band, and now it’s not an issue anymore. That song was written about treating yourself better, and by extension not letting others treat you poorly. Pitchfork: Touring can make certain types of people lose perspective. SD: We opened for Guided by Voices last year and got to see their actual dynamic—fighting on stage and off, getting wasted. SD: It’s a nice way to pump yourself up.
Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing Return to listing This recipe is adapted from Delia's Winter Collection You can make the croutons ahead. When you are ready to make the salad first poach your eggs see here and whilst they sit in the frying pan, take another frying pan, heat 1 tablespoon of olive oil until it’s very hot, then add the lardons, cook for 4 - 5 minutes then add the onion, garlic and pepper. Keeping them on the move and turning down the heat if it gets too hot, cook for about 6 minutes until the ingredients are toasted round the edge. Let it all bubble a bit and season with salt and pepper. Place the warm poached eggs centrally on the salad leaves on the serving plates, pour the warm dressing over everything, and finally sprinkle on the croutons. NOTE: If you like you can make this with red wine and red wine vinegar or white wine and white wine vinegar just to ring the changes. Return to HomepageVisit the Delia Online Cookery School with WaitroseClick here to go to Waitrose.com Related recipes Poached Eggs
Dan Parker's cod cheeks, pickled cucumber and kefir recipe Step 1 To make the pickle, put everything except the cucumber into a small pan with 200ml of water, and bring to a boil to dissolve the sugar. Pour over the cucumber, leave to cool, then cover in clingfilm and chill. Step 2 Mix the kefir and crème fraîche and season. Step 3 To make the split dressing, put all the ingredients into a small blender and whizz until it forms a purée. Step 4 Remove the cod from the fridge 30 minutes before cooking to bring up to room temperature. Step 5 For the crumb, heat a drizzle of oil in a frying pan, then add the breadcrumbs and fry until lightly golden. Step 6 Lightly season the cod cheeks with salt and pepper. Step 7 Spoon the kefir across half the bases of 4 small, shallow bowls, drizzle the dressing over and marble with a spoon. Step 8 Put 2 pickled cucumber pieces on the uncovered side of plate.
Top 10 ways to serve gnocchi We can't resist addictive gnocchi dumplings. They're adaptable and suit a variety of flavours, plus they can be made from potato, squash or sweet potato. We love them baked, fried or boiled and sprinkled with our favourite cheese. So what are you waiting for? Pick up a pack of gnocchi or try making your own from scratch and be inspired by our 10 serving suggestions... Gnocchi & tomato bake This delicious gnocchi & tomato bake takes only five minutes to prepare and requires only a handful of ingredients. Spinach & ricotta gnocchi Up your gnocchi game and make your own from scratch – it's easier than you might think. Gnocchi with roasted squash & goat's cheese Squash & goat's cheese is an addictive combination, and this colourful dish is sure to become a family favourite. Gnocchi with courgette, mascarpone & spring onions Step into summer with a courgette & mascarpone gnocchi you can plate up in just 20 minutes, for those nights when you need a bowl of cheesy goodness as soon as possible.
Veal with shallots, green olives and gremolata Sage and onion sausage tart 375g pack fresh ready-rolled shortcrust pastry, at room temperature 1 tbsp olive oil 2 onions, chopped 10 fresh sage leaves, chopped 600g good-quality pork sausages 100g fresh white breadcrumbs 1 egg, beaten 2 tbsp runny honey1 tbsp sesame seeds 1. Preheat the oven to 180°C/ fan160°C/gas 4. Unroll the pastry and use to line a 20cm x 30cm shallow, loose-bottomed, fluted tart tin. Line with baking paper and baking beans, transfer to a baking sheet and blind bake for 5 minutes. Remove the paper and beans. 2. Freeze it: at the end of step 4. 20 best vegetarian recipes: part 1 Romy Gill’s chana dal with chapati There are so many different ways of cooking chana dal. My dad worked in the steel plant in Burnpur in West Bengal – people came from different states to work there, so my growing-up years in India were spent eating the most delicious food ever. Serves 4-6chana dal 250gred onions 2 mediumhot water 1 litreground turmeric ½ tspsalt to tasterapeseed oil 4 tspblack mustard seeds 1 tspgarlic 2 tsp, gratedginger 1 tsp, gratedtomato 1 large, finely choppedfresh green chillies 2 tsp, chopped with seedsground coriander 1 tspground cumin 1 tspgaram masala ½ tspred kashmiri chillies 2 whole For the chapatiwholemeal or plain flour 200glukewarm water 75mloil 1 tspbutter for spreading Soak the chana dal in cold water for 10 minutes, then wash it in cold water so that all the starch comes out. Finely chop the red onions and keep aside. In another pan, heat the oil and add the mustard seeds. Add the grated garlic and ginger and cook for 6-7 minutes on medium heat.
Easy Sea Bass Recipes and How To Cook Sea Bass - olive magazine We have created the best Chilean sea bass recipes. These sea bass fillet recipes are healthy fish ideas for a quick and easy dinner. Try our baked or grilled sea bass and more (we have also included a quick guide to how to cook sea bass to make sure you get the best results with this versatile white fish… Basil panko-crusted sea bass with tomato salad This recipe for basil panko-crusted sea bass with tomato salad is packed full of delicious, fresh Mediterranean flavours. Sea bass fillet, grilled courgette, lemon and hazelnut Our sea bass recipe with grilled courgette, lemon and hazelnut comes from Percy and Founder in Fitzrovia, London. Miso-glazed sea bass fillet with ginger greens Eating healthily doesn’t have to mean compromising on good food. Sea bass fillet with noodle salad This quick and easy sea bass fillet and noodle salad is ready in just 30 minutes but is packed full of flavour. Sea bass parcels with roasted tomato dressing Satsuma sea bass ceviche Fried tilapia with shredded mango
Lentil lasagne with rainbow chard and feta The ultimate salmon and haddock fish pie We visited Wright Brothers Oyster and Porterhouse in Borough market this week, a lovely little place that specialises in oysters and seafood. You can sit at the bar and watch the chefs at work or on a number of communal tables where Londoners let down their reserve a bit and chat to their neighbours over plates of whitebait and moules marinières. It’s a busy, bustling place but friendly staff make the time to chat and make wine recommendations. This fish pie, by head chef Phil Coulter has a delicious smokiness and just the thing for cooler autumn evenings. We haven’t tested the recipe here yet so if you make it let us know how you get on. 1 hour. milk 650mlsmoked haddock 450g, skinned (keep the skin)organic salmon 450g, skinned (keep the skin)bay leafthyme a sprigparsley half a bunch, leaves chopped (keep the stalks)black peppercorns 6King Edwards potatoes 1kg, peeled and quarteredbutter 100gplain flour 50gEnglish mustard 1 tbspparmesan 20g, grated
Posh porcini lasagne recipe Step 1 Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Step 2 Put 2 tbsp oil in a large pan, add the flat mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Step 3 Heat the oven to 200C/fan 180C/gas 6. Step 4 Scatter with the mushroom mix, then add more pasta. Cheese and potato pie 1.1kg new potatoes6 spring onions, finely slicedSmall bunch fresh flatleaf parsley, roughly chopped5 fresh thyme sprigs, leaves picked5 fresh oregano or rosemary sprigs, leaves picked and chopped2 tbsp dijon mustard250g vintage cheddar, grated15 semi-dried tomatoes, roughly chopped2 free-range egg yolks, lightly beaten, plus 1 whole free-range egg to glaze For the hot water pastry crust 500g plain flour, plus extra to dust1 tsp salt1 medium free-range egg80g unsalted butter, plus extra to grease80g lard (see tip)