Fish pie with vermouth velouté step 1 Start with the velouté. Heat a knob of butter in a pan, add the shallots and fry gently for about 10 minutes until soft but not coloured. Chicken katsu curry This indulgent curry is a real treat and easier to make than expected. The breadcrumbs provide a great texture to hold the rich sauce. 45 minutes + chilling. Serves 2. Easy seasoned flour for dustingegg 1, beatennatural dried breadcrumbs 100gskinless, boneless chicken thighs 4 largebasmati rice 100gfrozen peas 75gsesame oilsoy sauce 20 best vegetarian recipes: part 4 Uyen Luu’s tofu and soy shiitake summer rolls This utterly delicious traditional vegan summer roll recipe is full of flavour from the fresh abundance of crunchy herbs and delivers a meaty texture of tofu and shiitake. The herbs used are traditional and often available from Asian supermarkets, but, if they are hard to source, it is still delicious with just coriander, mint and Thai basil. Makes 6dried shiitake 30gcooking oil 2 tbspsoy sauce 1 tbspfirm tofu 250grice vermicelli 30gsalt a pinchvinegar a dashrice paper sheets 6, about 22cmlettuce leaves 6coriander sprigs 12, stalk onmint leaves 18Thai basil leaves 18cockscomb mint leaves 18shiso/perilla leaves 18garlic chives 6, halved and head removed For the dipping saucecooking oil 1 tbspgarlic 1 clove, choppedhoisin sauce 2 tbspwhite wine vinegar or cider vinegar ½ tbspsugar 1 tsSriracha chilli sauce ½ tbsproasted salted peanuts 2 tbsp, crushed Rehydrate the shiitake in warm water for about half an hour then drain and rinse.
Garlic and white bean stew with gremolata 20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know-how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons Chicken and chilli noodles* Great for dinner and possibly even better the day after as a salad Method 1. Slice the chicken into strips and coat with the cornflour and a little black pepper. 2. Heat the oil in a non-stick pan and stir-fry the chicken until golden. 3.
Creamy Carbonara with Smoky Bacon Method Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor.
Spring minestrone soup with pesto 150g dried borlotti beans4 tbsp extra-virgin olive oil2 banana shallots, sliced lengthways100g baby leeks, trimmed and halved lengthways1 large carrot, finely chopped (see tips)1 tsp fennel seeds3 garlic cloves, sliced1.2 litres good quality fresh vegetable stock (or chicken stock for non-vegetarians)100g small dried pasta such as ditalini or broken spaghetti100g fresh petits pois (shelled weight) or frozen peas2 baby gem heartsCrusty bread to serve For the pesto (makes 100g) Large bunch fresh basil, leaves pickedSmall handful fresh parsley leaves1 tsp pine nuts, toasted briefly in a dry frying pan (make sure they don’t burn)40g parmesan or vegetarian alternative, grated1 large garlic clove, halved1 tbsp extra-virgin olive oil
Morning After Breakfast Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Broad Bean Salad with Pancetta and Sherry Vinegar Begin this by pre-heating the grill to its highest setting for 10 minutes or so, then place the pancetta (or bacon) on a piece of foil and grill it 3 inches (7.5 cm) from the heat for about 4 minutes; it's important to get it really crisp. Then, as soon as it's cool enough to handle, crumble it into tiny pieces. Now place the shelled beans in a medium saucepan, add a level teaspoon of salt and pour in enough boiling water to barely cover them. When they come back to the boil, put a lid on, turn the heat down and simmer them gently for about 5 minutes. It's very important not to overcook them, so a timer would be useful here. While they're cooking, make the dressing by first crushing the garlic and salt with a pestle and mortar until it becomes a creamy paste, then work in the mustard powder and follow this with the vinegar and a generous amount of coarsely milled black pepper.
Bone Daddies' spicy miso ramen recipe Step 1 To make the eggs, mix the soy, water and the sugar, measure out 200ml, and use this to marinate the eggs in. Overnight if possible, but for at least three hours. Step 2 Heat the oven to 160C/fan 140C/gas 3. Put the pork in a suitably sized casserole dish, cover with the remaining egg marinade. Hungarian goulash Olive oil for frying 250g smoked pancetta (from a whole slab if possible) or dry-cured smoked streaky bacon, cut into small cubes 6 medium onions, sliced 4 red peppers, sliced 1.75kg British stewing steak, trimmed of fat and cut into 3cm chunks 3 tbsp plain flour 6 garlic cloves, finely chopped 3 whole cloves 10 juniper berries, crushed 3 bay leaves Leaves from 6 fresh thyme sprigs 2 heaped tbsp tomato purée 2 heaped tbsp sweet (mild) paprika, plus extra for dusting 2 good pinches of cayenne pepper 1 tbsp caraway seeds 400ml dry red wine 2½ tbsp red wine vinegar 250ml beef stockAbout 250ml soured cream to serve 1. Put a large saucepan (big enough to hold all the ingredients or see Lucas' tips) on the hob and add a splash of oil. Add the pancetta and cook over a medium heat for 3-4 minutes until it has released its fat and started to brown, then mix in the onions and peppers and cook over the heat for about 15 minutes, stirring often, until the vegetables are soft and sweet. 2.
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) Braised leeks and peas with feta and dill • 75ml extra-virgin olive oil, plus extra for drizzling • 75ml light stock (chicken or vegetable) • 1 clove garlic, crushed • 165g peas, fresh or frozen (podded weight)
Whole Roasted Cauliflower Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal.