Vegan fry-up 200g mixed small peppers Oil for drizzling and frying 200g large oyster mushrooms200g baby leaf spinach For the tamarind tomatoes 2 shallots, roughly chopped40g fresh ginger, grated 1 red chilli, deseeded and finely chopped2 tbsp tamarind paste (from large supermarkets)400g tin chopped tomatoes1 tbsp palm sugar For the avocado and bean mash 1 ripe avocado, roughly chopped400g tin butter beans, drained & rinsedJuice 1 lemon ½ garlic clove, crushed1 tsp sumac (from large supermarkets)
Lemon Butter Chicken Easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead! Save Happy New Year! I know I should really be sharing some sort of salad or quinoa recipe with the start of the year but you know me and my chicken thigh obsession. Loin of Pork Dijonnaise Start by scoring the skin of the pork with the tip of a very sharp knife, or Stanley knife, or you can now even buy a special scalpel from a good-quality kitchen shop! Even if it is scored already, it is best to add a few more lines. What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Then take off the skin, together with about half the layer of fat underneath – in one piece if possible.
Baked Chicken Drumsticks Recipe - Cooking LSL Home » Mains » Baked Chicken Drumsticks Recipe Baked Chicken Drumsticks Recipe – juicy seasoned chicken legs, baked to perfection for a lighter one pan meal. Perfect for a dinner any day of the week. Pizza Pie Recipe Stir together the flour, yeast and 1 tsp salt in a bowl. Measure 150ml of warm water in a jug and add 2 tbsp of olive oil. Gradually mix the water into the flour until a dough forms. Tip out onto a lightly floured worksurface and knead for 8 minutes, until smoother and more elastic. Put in an oiled bowl, cover with a tea towel and leave to rise for 1 hour. The ultimate salmon and haddock fish pie We visited Wright Brothers Oyster and Porterhouse in Borough market this week, a lovely little place that specialises in oysters and seafood. You can sit at the bar and watch the chefs at work or on a number of communal tables where Londoners let down their reserve a bit and chat to their neighbours over plates of whitebait and moules marinières. It’s a busy, bustling place but friendly staff make the time to chat and make wine recommendations. This fish pie, by head chef Phil Coulter has a delicious smokiness and just the thing for cooler autumn evenings.
Padella Pici Cacio e Pepe Recipe Press into a flat rectangle and cut the dough into 15g strips (weigh them out to check). Cover the strips with a damp tea towel to stop them drying out. On a dry, clean worksurface (stainless steel or wood, you don’t want something too smooth as a little bit of friction helps) start rolling the strips outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle of the same thickness as a biro. Cauliflower biryani with herb yoghurt Veg is the star of the show in this Cauliflower biryani with herb yoghurt - vibrant spices and the cooling yoghurt combine to make a hearty dinner for two in under an hour. 45minutes Serves 2 EASY butter 25gonions 1, halved and thinly sliced ground coriander 1 tspground cumin 1 tspturmeric 1 tspcauliflower 1 small head, broken into floretsbasmati rice 75gvegetable stock 150mlcoriander a small bunch, choppednatural yoghurt 150ml pot flaked almonds 1 tbsp, toasted (optional) Heat the butter in a shallow pan with a lid. Cook the onion in the butter until completely softened.