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.
Easy fish pie Ham hock, sausage and cider raised pie For the filling Olive oil for frying3 shallots, sliced3 leeks, finely sliced200g small button mushrooms2 garlic cloves, finely chopped4 British free-range sausages, cut into 2cm pieces6 tbsp plain flour150ml dry cider200ml fresh chicken stock180g British shredded ham hock50ml single creamJuice ½ lemonLarge handful each fresh flatleaf parsley and sage, roughly chopped For the hot water crust pastry 80g unsalted butter80g lard500g plain flour1 tsp fine salt1 medium free-range egg, plus 1 beaten egg to glaze You’ll also need… 23cm diameter, deep, loose bottomed cake tin
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
ol steamed aubergine with a garlicky dressing Provençal beef daube 1 large celery stick2 bay leaves3 large fresh parsley sprigs4 large fresh thyme sprigs1kg British braising steak, such as chuck or blade4 tbsp olive oil225g unsmoked free-range bacon lardons, in short chunky strips3 onions, halved and thinly sliced6 fat garlic cloves, thinly sliced600ml red wine, such as cabernet sauvignon200ml good quality fresh beef stock350g carrots, cut into small chunky pieces400g can chopped tomatoes2 anchovy fillets, chopped4 strips pared orange zest100g black olives For the beurre manié (see know-how) 20g soft butter20g plain flour For the persillade (see know-how) 25g fresh flatleaf parsley leaves1 fat garlic clove
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
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.
Mexican beef and polenta cobbler 8 tbsp sunflower oil4 medium onions, finely chopped8 garlic cloves, crushed1½ tsp crushed dried chillies4 tsp freshly ground cumin seeds1 tsp cayenne pepper2kg lean minced beef6 tbsp tomato purée1 tbsp light muscovado sugar2 tsp dried oregano600ml beef stock, hot400g can chopped tomatoes4 roasted red peppers from a jar, drained2 x 400g cans red kidney beans in water, rinsed and drained For the spicy polenta cobbler 400g plain flour2 tbsp baking powder2 tbsp soft brown sugar½ tsp salt½ tsp crushed dried chillies175g polenta125g Cheddar, finely grated2 medium eggs350ml milk4 tbsp sunflower oil50g butter, melted
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)