Shepherd’s pie 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.
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
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander½ tsp ground cinnamon1-2 green chillies, chopped 5cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds ½ pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You’ll also need… 1 litre ovenproof dish
Roasted Chicken with Lime, Almonds, & Chili I love roasting chicken legs—this is really my go-to chicken dish at the moment. The lime gives it a zing, the chili a kick, and the almonds give it a great crunch. This recipe is from my Fall 2015 issue! Serves 4 You will need: 12 chicken legs (I always use organic, youcan really taste the difference) salt and pepper,to taste red chili flakes, to taste 2 garlic heads, tops cut off 2 limes, just the juice 1⁄2 cup chicken stock 1⁄3cup almonds, blanched 2 tablespoons olive oil fresh cilantro, for serving Preheat the oven to 370°F. Make a lot of it and use the rest for a chicken salad the next day! Photography by Food+styling+photography by Paul Lowe Made it?
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 Mediterranean recipes: part 4 | Life and style Theodore Kyriakou’s garides saganaki For this classic Greek saganaki recipe you need fresh medium-to-large-sized prawns, which are deglazed in ouzo to give a unique taste. When I think of saganaki, I taste salty melted cheese with hints of ouzo and plenty of grilled bread, and then I start daydreaming about eating under the Almyrikia trees, my feet in the sea. The word “saganaki” refers to the cooking pan, a flat little frying pan with squat handles on both sides. It looks like a cross between a tawa and karahi, the equivalents from East Asia. Serves 4 as a starterprawns 12 tomatoes 4 good size, ripe and juicy, peeledolive oil 80ml banana shallot 1, peeled and finely choppedgarlic 2 cloves, choppedAleppo pepper a pinch salt and freshly ground pepperouzo 70ml, or dry white winefeta 200g, crumbled basil ¼ bunch oregano a pinch Peel the bodies of the prawns, leaving the heads and tails on for extra flavour. Grate the tomatoes into a bowl, using the large blades of the grater. Shred the basil.
Lamb shank and chestnut curry with parsnip mash recipe step 1 Heat the oil in a deep wide pan large enough to fit the shanks in a single layer. Add the whole spices and cook for 20 seconds until sizzling. Add the onions and cook until softened and browned at the edges, stirring often. Meanwhile, make a fine paste of the ginger and garlic using a blender and a splash of water. step 2 Add the lamb to the onions and stir to brown a little on all sides. step 3 Add the puréed tomatoes, mix well and bring to a boil. step 4 To make the mash, bring a large pot of water to the boil. step 5 Purée the parsnips only with the cream, milk, a pinch of salt and cinnamon until smooth. step 6 Once the lamb is cooked, uncover and reduce the liquid in the pan over a high flame to a creamy consistency. It is important to make sure it isn’t watery. step 7 Heat a little oil in a small pan and stir-fry the ginger shreds until golden.