Chicken, pancetta and bean stew with sage

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. 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.

Vegan fry-up 200g mixed small peppers Oil for drizzling and frying 200g large oyster mushrooms200g baby leaf spinach For the tamarind tomatoes 2 shallots, roughly chopped40g fresh ginger, grated 1 red chilli, deseeded and finely chopped2 tbsp tamarind paste (from large supermarkets)400g tin chopped tomatoes1 tbsp palm sugar For the avocado and bean mash 1 ripe avocado, roughly chopped400g tin butter beans, drained & rinsedJuice 1 lemon ½ garlic clove, crushed1 tsp sumac (from large supermarkets)

20 best Mediterranean recipes: part 2 | Life and style Omar Allibhoy’s arroz al horno – baked rice with pork ribs and sausage This dish is even more popular in Valencia than paella and all my friends from the Mediterranean side of Spain say that it’s Granny’s star dish for family gatherings. It is worth using a terracotta pot to cook the entire recipe as it captures all the flavours from beginning to end, but you can use a pan or oven tray instead. Serves 4 chicken, pork or beef stock 750ml saffron threads 1g tomato 1, or 2 cherry tomatoes, halved garlic 1 head, skin on, halved pork ribs 300g, or smoked pancetta, cut into small pieces potato 1 small, cut into 1-2cm cubes morcilla 2 whole, preferably made with onion chipolata sausages 4, or cooking chorizo, cut into small pieces sweet smoked paprika 1 tsp bay leaf 1 tomato 1, gratedpaella rice 350g tinned chickpeas 150g, drained salt olive oil Preheat the oven to 200C/gas mark 6. Place a casserole dish, roasting tray or ovenproof frying pan over a medium heat and heat some oil.

Blue cheese and sweet onion tart with watercress and walnuts Plain flour for dusting 500g all-butter puff pastry Butter for greasing 3 tbsp olive oil 4 large onions (800g), finely sliced ½ tsp salt 1 tsp granulated sugar 200g creamy blue cheese thinly sliced 30g watercress30g walnut pieces, lightly toasted 1. On a lightly floured surface, roll the pastry into a thin 30cm x 38cm rectangle. An Alsace riesling makes a classy choice, or better still a chenin blanc, such as Vouvray. mfort food recipes: Seven Hour Lamb by Tom Aikens - The i newspaper online iNews Chef Tom Aikens (founder of Tom’s Kitchen) shares his favourite comfort food recipe for winter – Seven Hour Lamb with onions, thyme and balsamic. “This hearty lamb shoulder recipe, with its creamy mashed potato pairing, makes a wonderful and rustic meal. Slowly braising the lamb in a rich sauce ensures that the meat’s full, immense flavour is drawn out. “You can either slice or shred the meat from the bone to serve.” Serves 4 Braised lamb:One shoulder of lamb, around 2.5 kilograms in weight 150 millilitres olive oil 20 grams fresh thyme Two garlic bulbs, peeled cloves Sea salt and black pepper Eight medium onions, peeled 350 millilitres balsamic vinegar Mashed potato:Two litres water 12 grams salt 200 grams butter 150 millilitres milk 600 grams peeled potato, cut in quarters 12 turns of milled black pepper Method: Place a large casserole pot onto a medium gas, adding the oil. Season the lamb and place the shoulder into the pot once the oil is hot (be careful adding the lamb as it could spit).

Spiced vegetable pilaf with cauliflower, ginger and garam masala Loin of Pork Dijonnaise Start by scoring the skin of the pork with the tip of a very sharp knife, or Stanley knife, or you can now even buy a special scalpel from a good-quality kitchen shop! Even if it is scored already, it is best to add a few more lines. What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Then take off the skin, together with about half the layer of fat underneath – in one piece if possible. Place this on a shallow baking tray, sprinkle generously with salt then put it on the highest shelf of the oven for 15-20 minutes or until it is a very crisp and crunchy piece of crackling to accompany the meat. Meantime, place the breadcrumbs in a mixing bowl, crush the peppercorns with a pestle and mortar or using the back of a tablespoon, and add them to the breadcrumbs together with the sage and about ½ teaspoon salt.

Spiced Chickpea Cakes with Red Onion and Coriander Salad | Recipes | Delia Online First of all cover the drained chickpeas with fresh water to cover them and add a pinch of salt. Bring to a simmer fand cook for 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve. Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes. After that put the butter in a saucepan and gently fry the onion and green pepper along with the garlic and chillies for 5 minutes until they have softened and begun to turn brown. Next tip the chickpeas into a food processor along with the fresh coriander and process until everything is evenly chopped, but not to a purée – the chickpeas should still have some of their texture. As soon as the mixture is cool enough to handle, form it into 12 patties for a starter.

Souffle Omelette with Swiss Gruyere Cheese and Parmesan Vegetarians my like to know that a vegetarian 'style' Parmesan is available from www.bookhams.com Serves 2 This recipe is adapted from Delia's Complete How To Cook First separate the eggs (see How to Separate Eggs and Perfect Eggs in our Online Cookery School techniques video), yolks into a small bowl and whites into a squeaky-clean large bowl; it helps if you separate the whites into a cup first before adding them to the bowl, then if one breaks, it won't ruin the rest. Next put the pan on to a low heat to warm through. Then, using a large metal spoon, quickly fold the egg yolks into the egg whites, adding half of the grated Gruyere and Parmesan and the chives and some seasoning at the same time. Warm the pan over a low heat and then add the butter to the pan and turn the heat up to high and when the butter is foaming, pile the whole lot into the pan and give it a good hefty shake to even it out. Now let the omelette cook for 1 minute. Divide it into two and serve immediately.

Beef and beetroot broth Spatchcock pheasant tandoori with instant flatbreads