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Pea pesto pasta

Pea pesto pasta

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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 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

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) 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…

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.

20 best autumn recipes: part 4 J Sheekey’s cod with braised lentils and prosciutto by Tim Hughes Prosciutto or bacon are the perfect accompaniment to pulses. Serves 4parma ham 4 thin slicescod 4 x 180g filletssunflower oil for fryingsalt and freshly ground black pepper For the lentilspuy lentils 250gextra virgin olive oil 40mlprosciutto 100g, thick, diced (ask your deli for the end of the ham)onion 1, finely dicedcarrot 1, finely dicedleek 1, finely dicedcelery 1 stick, finely dicedgarlic 2 cloves, peeled and crushedthyme 2 sprigs, leaves removed and choppedrosemary 2 sprigs, leaves removed and choppedchicken stock 1 litreunsalted butter 30gflat-leaf parsley ½ small bunch, finely choppedsalt and freshly ground black pepper Preheat the oven to 160C/gas mark 3.

Salmon en papillote recipe • ½ small fennel bulb • 40g butter • 8 sprigs dill, half of them chopped Roast yogurt-marinated chicken recipe Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail to the head. Remove the backbone and keep it for stock (freeze until you’ve gathered three or four). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird. Mix together the yogurt, lemon, olive oil, garlic and cayenne to make a marinade.

Shepherd’s pie Spatchcock pheasant tandoori with instant flatbreads