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 Penne with Leeks and Bacon Start by bringing a large saucepan of water to simmering point, add some salt, a few drops of olive oil and the pasta, then bring back to the boil and cook for 10 minutes exactly. Then turn the pasta into a colander and, to prevent it cooking any further, rinse it under the cold tap. While the pasta's cooking, melt the butter in a pan and soften the leeks and bacon over a low heat and, in another pan, make the white sauce with the butter, flour and milk and leave it to simmer very gently.
deliciousmagazine.co The fermented soya bean paste from Japan isn’t just for making miso soup, it adds rich umami flavours to all kinds of dishes. Try this vegetarian roast sweet potato, beetroot and red onion salad with miso dressing out for size. And if you’re a fan of the salty stuff, then you’ll love these 12 ways with miso. The fermented soya bean paste from Japan isn’t just for making miso soup, it adds rich umami flavours to all kinds of dishes. Try this vegetarian roast sweet potato, beetroot and red onion salad with miso dressing out for size. Chickpea Potato Curry Recipe with Spinach Make our spinach, chickpea and potato curry recipe for a comforting vegan dinner. Then check out more chickpea curry and vegan curry recipes. For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes. Ingredients
Vegan Spaghetti Carbonara with Cauliflower Try this vegan cauliflower twist on a carbonara, or make our classic spaghetti carbonara. For more plant-based options, try our vegan mac and cheese, vegan bolognese, vegan moussaka and more vegan pasta recipes. Also known as root-to-fruit, this trend has seen chefs such as Tom Hunt of Bristol’s Poco and Douglas McMaster of Brighton’s Silo adopt a zero-waste policy. One way to easily achieve this is using the whole vegetable in the creation of a dish, so nothing is destined for the bin. 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
Caramelised Balsamic and Red Onion Tarts with Goats' Cheese First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed. To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away.
Clams a la plancha or tomato and mozzarella salad: 20 best easy summer recipes – part 1 Jeremy Lee’s bread, courgette and ricotta salad Serves 6sourdough bread 6 slicesolive oilbest red wine vinegar pink onions 4 small bright, firm courgettes 8 spring onions 6 tropea onions 4 (if at hand, or small leeks will do happily)garlic 1 clovepepper mill fully charged coarse sea salt ground finebest ricotta 250g picked mint leaves 1 handful Into a handsome bowl, tear the bread into coarse chunks and anoint with 6 tablespoons of olive oil and 3 tablespoons of red wine vinegar. Peel the pink onions then slice into rounds about 5mm thick. Heat a griddle or a large frying pan. The 20 best potato recipes Lancashire hotpot, fisherman’s pie, Jane Grigson’s shepherd’s pie: few foods comfort like an old-school potato dish. Luxuriate in these: Rory O’Connell’s roasties, Jeremy Lee’s proper chips and Simon Hopkinson’s sublime saffron mash. Brilliant winter warmers for January days. A little further afield we present Meera Sodha’s saag aloo, Giorgio Locatelli’s gnocchi and Fuchsia Dunlop’s potato slivers with chilli and Sichuan pepper. Potatoes have the ability to heal, I think, whether they’re the Quality Chop House’s signature confit or in Anja Dunk’s heartbreak soup. It uniquely nourishes us, the humble spud, never more than here in our 20 best potato recipes.
Braised Lamb Shanks with Cannellini Beans Begin by skinning the tomatoes. Place them in a heatproof bowl and pour boiling water on to them. Leave them for exactly a minute, then remove them and slip off their skins (protecting your hands with a tea cloth if they are hot). 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)
Chefs' secret ingredients: turn dinner from basic to brilliant The ingredient: sage and onion stuffing By Jack Monroe, food writer and campaigner On the top shelf in my kitchen, nestled behind the jars of butterscotch Angel Delight and instant mash, is a pair of jars of pale green breadcrumbs – 24p sage and onion stuffing crumbs. I use them for coating homemade nuggets or fish fingers, padding out meatballs, in a can of tomatoes for a two-ingredient pappa al pomodoro, to top pasta bakes and macaroni, in garlic bread, to make a bread sauce with a flavour bang, mixed with chopped tomatoes for a quick panzanella, and in a five-ingredient nut roast for my vegetarian partner on a Sunday. I buy five boxes at a time and sieve them: fine powder in one jar for breadcrumb coatings, thickening stews and bread making, and the chunkier pieces in another for meatballs, toppings and soups.