Shepherd’s pie Sharing pan fondue with garlic toasts, roasted radishes and asparagus 200g fontina cheese (from Ocado and cheesemongers), cubed250g camembert or brie, cubed1 fat garlic clove, thinly sliced6 fresh thyme sprigsGlug dessert wine (or a little honey and extra-virgin olive oil) For the roasted vegetables 250g asparagus spears Olive oil to drizzle300g mixed radishes20g butter For the herby garlic toasts 1 fresh baguette, sliced 1cm thick4 tbsp extra-virgin olive oil, plus extra to drizzle1 fat garlic clove, crushed Small bunch fresh parsley, leaves chopped
Mee goreng Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan. Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25,www.octopusbooks.co.uk Kecap manis is a thick, sweet Indonesian soy sauce that’s widely available in Asian grocers and larger supermarkets.
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… 1 litre ovenproof dish
Mushroom and pepper biryani recipe For a healthy vegetarian curry, try this simple recipe INGREDIENTS 350g long-grain rice 2 tbsp vegetable oil 250g closed-cup mushrooms, sliced 1 onion, finely chopped 1 clove of garlic, crushed 1 red pepper, deseeded and chopped 125g fine green beans, chopped 1 tbsp medium curry powder 1 tsp cumin seeds 100g frozen peas chopped fresh coriander, to garnish Roasted Chicken with Lime, Almonds, & Chili I love roasting chicken legs—this is really my go-to chicken dish at the moment. The lime gives it a zing, the chili a kick, and the almonds give it a great crunch. This recipe is from my Fall 2015 issue! Serves 4 You will need: 12 chicken legs (I always use organic, youcan really taste the difference) salt and pepper,to taste red chili flakes, to taste 2 garlic heads, tops cut off 2 limes, just the juice 1⁄2 cup chicken stock 1⁄3cup almonds, blanched 2 tablespoons olive oil fresh cilantro, for serving Preheat the oven to 370°F. Make a lot of it and use the rest for a chicken salad the next day! Photography by Food+styling+photography by Paul Lowe Made it?
The 20 best Mediterranean recipes: part 4 | Life and style Theodore Kyriakou’s garides saganaki For this classic Greek saganaki recipe you need fresh medium-to-large-sized prawns, which are deglazed in ouzo to give a unique taste. When I think of saganaki, I taste salty melted cheese with hints of ouzo and plenty of grilled bread, and then I start daydreaming about eating under the Almyrikia trees, my feet in the sea. The word “saganaki” refers to the cooking pan, a flat little frying pan with squat handles on both sides. It looks like a cross between a tawa and karahi, the equivalents from East Asia. Serves 4 as a starterprawns 12 tomatoes 4 good size, ripe and juicy, peeledolive oil 80ml banana shallot 1, peeled and finely choppedgarlic 2 cloves, choppedAleppo pepper a pinch salt and freshly ground pepperouzo 70ml, or dry white winefeta 200g, crumbled basil ¼ bunch oregano a pinch Peel the bodies of the prawns, leaving the heads and tails on for extra flavour. Grate the tomatoes into a bowl, using the large blades of the grater. Shred the basil.
Hot-Smoked Salmon Pie This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven. Fresh, shelled, imported peas involve no work and make an excellent accompaniment, as does stem broccoli with a generous sprinkling of Parmesan cheese. Serves 4 This recipe is from Delia's Happy Christmas First steam the potatoes sprinkled with 1 teaspoon of salt for about 25 minutes, until they are absolutely tender, then drain off the water and return them to the saucepan and cover with a clean tea towel for 4 minutes. Then add the butter, mik and creme fraiche and use an electric hand whisk on slow to break up the potatoes and then increase it to high and whip them up to a smooth, creamy, fluffy mass, then add some seasoning. Meanwhile make the sauce; place the first four ingredients into a small saucepan, set it over a gently heat. Now preheat the oven to 200C/gas mark 6