Classic braise of flageolets, celery and wine Easy fish pie 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 The 20 best one-pot recipes: part 4 | Life and style Meera Sodha’s baby aubergines stuffed with peanut and coconut I went to Kanora in Gujarat to visit the birthplace of my grandfather. I asked around for the old Lakhani house. A village elder pointed it out. Serves 4 as a main coursebaby aubergines 12 (800g)desiccated or freshly grated coconut 60groasted unsalted peanuts 120gfresh coriander 40ggarlic 8 clovesgreen finger chilli 1tomato puree 2 tbspground cumin 1 tspground turmeric ¾ tspsugar 1 tspsalt 1¾ tsprapeseed oil 3 tbsponion 1 large, sliced Cut each aubergine in half lengthways, but don’t cut through the stem. Put a large lidded frying pan over a medium heat and, when hot, toast the coconut and peanuts for 2-3 minutes, until the coconut is starting to brown. Open each aubergine out like a flower and fill with the coconut mixture, using your hands. Next, put the oil into the frying pan over a medium heat. Tomer Amedi’s cod chraymeh Season the cod fillets with salt, then gently slide them into the stew.
ol steamed aubergine with a garlicky dressing 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
Herby potato and ham hock tortilla 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar)50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free-range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20cm non-stick frying pan set over a medium heat. Add the remaining 1 tbsp oil to the pan and set over a low-medium heat. Meanwhile whisk the eggs in a mixing bowl. Turn down the heat to low, then return the onions to the pan along with the ham hock. 01.Release the sides of the tortilla with a palette knife, then invert onto a plate (see Know-how). The 20 best French recipes: part 2 | Life and style The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. For Michel, the great delight is to drink a medium dry cider with the mussels. Serves 4butter 120gshallots 3, finely choppedmedium dry cider 400mlthyme 1 sprigbay leaf 1double cream 200mlmussels 1kg, preferably bouchot, scrubbed, debearded and well washedsalt and freshly ground pepperchives 1 tbsp, snipped, to serve Melt 40g butter in a large saucepan. Raise the heat to very high and cook for 3-4 minutes, shaking the pan every minute, so that the mussels at the bottom rise to the top. Pour the juices into a saucepan and reduce to a light juice. Pour the mussels into a soup tureen or china salad bowl. For a more attractive presentation, leave the mussels on the half shell. Claudia Roden’s bouillabaisse Bouillabaisse is a meal in itself, or rather two courses – a soup and a separate fish dish.
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
Dill and coriander gravlax Spicy naan pizzas 260g jar red pepper and tomato salsa (we like Tracklements, from Waitrose)2 garlic and coriander naan breads, or similar½ tsp fennel seeds6 tbsp ricotta180g Unearthed Semi-dried Tomato & Mozzarella salad (from Waitrose), or similarHandful of your favourite stuffed olives (chilli-stuffed are great on these pizzas)Handful of rocket Chilli oil to serve (optional) 1. Preheat a large baking sheet in the oven to 220°C/fan200°C/gas 2. Spoon the salsa over the naan breads, sprinkle with the fennel seeds and top with spoonfuls of the ricotta, the semi-dried tomato and mozzarella, and a few olives.3. Transfer to the preheated baking sheet and cook for 12 minutes until the base is crisp and the mozzarella is melted. For a meaty alternative, sprinkle diced pancetta on top of the pizza before baking.
Oven-baked Lamb Chops with Onion and Rosemary Sauce Return to listing This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this at home with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and some freshly snipped chives, with some young fresh shelled peas or broad beans. Serves 4 This recipe first appeared in Sainsbury’s Magazine (Dairy Collection). First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them. Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk. Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Return to HomepageVisit the Delia Online Cookery School
Spring vegetable and quinoa stew with quick-pickled little gems Glug olive oil4 shallots, finely sliced250g baby carrots, halved lengthways2 celery sticks, finely chopped2 leeks, sliced2 garlic cloves, crushed1 tbsp white wine vinegar250g red quinoa 250ml dry white wine1 litre vegetable stock200g frozen peas½ tbsp dijon mustardJuice 1 lemonBunch fresh parsley, choppedBunch fresh dill, roughly chopped, handful set aside for the pickle For the quick-pickled little gems 1 red onion, very finely sliced3 tbsp white wine vinegar2 tbsp caster sugarGlug olive oil2 little gem lettuces, halvedSmall bunch fresh mint, leaves picked
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.