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.
Easy fish pie Shredded pork pittas with crumbled feta and coriander 450g Waitrose Slow Cooked Pork Belly 1 tbsp fennel seeds, lightly toasted1 tbsp mayonnaise 1 tbsp Dijon mustardSmall handful of fresh flatleaf parsley, chopped50g ready-cubed feta2 wholemeal pitta breadsHandful of rocket leaves Preheat the oven to 180°C/fan160°C/gas 4. Put the pork belly on a baking tray and cook for 35-40 minutes until piping hot. Remove from the oven and carefully take the skin off the meat. 20 best vegetarian recipes: part 4 | Global Uyen Luu’s tofu and soy shiitake summer rolls This utterly delicious traditional vegan summer roll recipe is full of flavour from the fresh abundance of crunchy herbs and delivers a meaty texture of tofu and shiitake. The herbs used are traditional and often available from Asian supermarkets, but, if they are hard to source, it is still delicious with just coriander, mint and Thai basil. Makes 6dried shiitake 30gcooking oil 2 tbspsoy sauce 1 tbspfirm tofu 250grice vermicelli 30gsalt a pinchvinegar a dashrice paper sheets 6, about 22cmlettuce leaves 6coriander sprigs 12, stalk onmint leaves 18Thai basil leaves 18cockscomb mint leaves 18shiso/perilla leaves 18garlic chives 6, halved and head removed For the dipping saucecooking oil 1 tbspgarlic 1 clove, choppedhoisin sauce 2 tbspwhite wine vinegar or cider vinegar ½ tbspsugar 1 tsSriracha chilli sauce ½ tbsproasted salted peanuts 2 tbsp, crushed Rehydrate the shiitake in warm water for about half an hour then drain and rinse.
Chicken gyros recipe Step 1 To make the pittas, whisk the yeast, sugar and 75ml warm water then leave to sit for 15 minutes. Add in the warm milk, 1 tbsp olive oil, salt and half the flour and mix until well combined. Add the rest of the flour and bring together as a dough then knead for about 10 minutes until smooth and elastic, adding a little more flour if you need to.Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave until doubled in size, about 1-1½ hours. Step 2 To make the chicken, put the breasts in a dish then whisk the lemon juice, oregano, 3 tbsp olive oil and garlic, season and pour over. Step 3 Tip the dough out, knead briefly to knock the air out, then divide into 4. Step 4 To make the tzatziki, halve the cucumber lengthways and scrape out the seeds using a teaspoon. Step 5 Roughly grate the cucumber into a colander then squeeze out as much liquid as you can. Step 6 Heat a griddle pan to high.
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
ol steamed aubergine with a garlicky dressing Thyme roast lamb with lentils, feta, olives and herbs 4 tbsp balsamic glaze1.5kg boned and rolled British lamb leg5 fresh thyme sprigs, chopped/ torn into short lengths500ml good-quality fresh chicken stock1 garlic bulb, sliced in half horizontally290g jar pitted black olives, drained For the lentils 500g puy lentilsGood drizzle extra-virgin olive oil1 bunch fresh oregano, leaves picked and finely chopped1 bunch fresh basil, leaves picked4 spring onions, finely slicedJuice ½ lemon200g fetaAleppo chilli flakes – optional Useful kit, but not essential Digital probe thermometer
Creamy Carbonara with Smoky Bacon | Pasta Recipes Method Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor. Cook the pasta in the boiling salted water according to the packet instructions. Whisk the egg and yoghurt together well.
Epic egg salad Method Halve the anchovies lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice. Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl. In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside. Pick the inner leaves of the round lettuces. Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top. Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too.