Roasted sweetcorn soup with curry-spiced butter4 large sweetcorn cobs, husks removed50g butter, melted1 medium onion, halved and thinly sliced1 garlic clove, crushed1 small leek, cleaned and thinly sliced1 small carrot, chopped1.2 litres vegetable stock, hot2 tsp lemon juice1-3 tsp caster sugar (depending on how ripe your sweetcorn is) For the curry spiced butter ½ tsp cumin seeds½ tsp coriander seeds50g butter, softened1 small, medium-hot red chilli (not bird’s eye!)
Veal with shallots, green olives and gremolataSali boti (Parsi braised lamb)ShakshukaNew potato and chorizo hash with asparagus, poached egg recipeWhile the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring. Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Roast at 180°C for 10-15 mins, until just tender (or griddle for 5 mins). Crack the eggs into individual small bowls. While the eggs are cooking, plate the potatoes and asparagus. Saffron poached chicken with cauliflower couscous, dates and pine nutsHealthy chicken CaesarMethod Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Put 1 teaspoon of olive oil in a frying pan on a medium heat.
Lentil lasagne with rainbow chard and fetaFood - Recipes : Turkey mince stir fry with basilAmelia Freer's butternut squash 'pasta' with sage and pine nuts Indian spiced omelette with coriander, chilli and turmericCoconut dahl with naans recipeStep 1 To make the naans, mix the yeast and yogurt with 250ml warm water. Put the flour and salt in a bowl and gradually stir in the yeast mixture until it comes together as a dough. Step 2 Heat 1 tbsp oil in a large pan, and fry the onion and ginger until really soft. Step 3 When the dough is ready, knead it briefly on a lightly floured worksurface. Step 4 Heat the oven to 240C/fan 220C/gas 9. Step 5 To reheat, defrost the dahl in the fridge overnight, and leave the naans on the worksurface to come to room temperature. Put all the dahl ingredients and 800ml water in a slow cooker.
Crostini with marinated broad beans, red peppers and ricotta