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.
Vegetable bake recipe - BBC Food Beef stroganoff recipe What is beef stroganoff? Beef stroganoff originated in Russia in the 19th century, and is made with sautéed beef cooked in sauce of soured cream, mustard and beef broth. The recipe was likely created by a French chef for Count Stroganov and his family, and has since spread across the world. There are several variations – often including mushrooms and white wine – and our version uses crème fraîche instead of soured cream for a slightly thicker sauce. What cut of beef is best for stroganoff? Stroganoff is best made with a thinly sliced, tender cut of beef. What is stroganoff sauce made of? Classic stroganoff sauce is made with onion, garlic, crème fraîche or soured cream, mustard and beef stock, which creates the distinctive rich, tangy gravy. More tips for how to make beef stroganoff To avoid tough, chewy stroganoff, be careful not to overcook the beef. How to thicken beef stroganoff What to serve with beef stroganoff
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
Coq au vin with crème fraîche mash recipe - BBC Food Umami cheeseburger 1 beef tomato, cut into 1cm slices100g parmesan cheese (see tips)4 tbsp American mustard4 tbsp tomato ketchup4 tbsp mayonnaise4 tbsp soy sauce½ tbsp olive oil70g onion, roughly chopped720g chuck steak, minced with 80g bone marrow (see tips)smoked Maldon sea salt flakes4 burger buns, halved (see tips)40g chopped pickled shiitake mushrooms (see below)Gentleman’s relish butter (see below)4 thin slices ogleshield or cheddar cheese (see Know-how)4 soft lettuce leaves For the pickled shiitake mushrooms (makes 50g) 30g dried shitake mushrooms60g caster sugar70ml light soy sauce70ml cider vinegar20g fresh ginger For the Gentleman’s relish butter (makes 450g) 125g anchovy fillets in oil (drained)250g softened unsalted buttera small pinch each of cayenne pepper, nutmeg, black pepper, ground cinnamon25ml Worcestershire sauce25ml lemon juice25ml cold water
Easy Sea Bass Recipes and How To Cook Sea Bass - olive magazine We have created the best Chilean sea bass recipes. These sea bass fillet recipes are healthy fish ideas for a quick and easy dinner. Try our baked or grilled sea bass and more (we have also included a quick guide to how to cook sea bass to make sure you get the best results with this versatile white fish… Basil panko-crusted sea bass with tomato salad This recipe for basil panko-crusted sea bass with tomato salad is packed full of delicious, fresh Mediterranean flavours. Sea bass fillet, grilled courgette, lemon and hazelnut Our sea bass recipe with grilled courgette, lemon and hazelnut comes from Percy and Founder in Fitzrovia, London. Miso-glazed sea bass fillet with ginger greens Eating healthily doesn’t have to mean compromising on good food. Sea bass fillet with noodle salad This quick and easy sea bass fillet and noodle salad is ready in just 30 minutes but is packed full of flavour. Sea bass parcels with roasted tomato dressing Satsuma sea bass ceviche Fried tilapia with shredded mango
Spiced cod fish cakes recipe - BBC Food Roast sweet potato, beetroot and red onion salad with miso dressing 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. 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. And if you’re a fan of the salty stuff, then you’ll love these 12 ways with miso.
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)