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f51d65b7edc149f555c857db166352a9e0327f3e782acf8f7e710b784b3418f8
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Valencian paella recipe
An average of 2.1 out of 5 stars from 19 ratings This paella originates from the Spanish city of Valencia and uses a combination of rabbit and chicken instead of the traditional seafood. 2 tbsp olive oil½ rabbit, cut into chunks through the bone 2 chicken thighs, skin removed and roughly chopped100g/3½oz chorizo, roughly chopped1 rosemary sprig1 onion, roughly chopped3 garlic cloves, roughly chopped 3 tomatoes, skins removed and roughly chopped1 tbsp smoked paprikapinch saffron1.5 litres/2¾ pints chicken stock 1 chicken stock cube250g/9oz bomba paella rice 12 snails, shells removed100g/3½oz runner beans, sliced 100g/3½oz tinned butter beans 200g/7oz broad beans, double podded 100g/3½oz tinned small white beans 1 tbsp roughly chopped parsleysalt and freshly ground black pepper 2 tbsp olive oil ½ rabbit, cut into chunks through the bone 2 chicken thighs, skin removed and roughly chopped 100g/3½oz chorizo, roughly chopped 1 rosemary sprig 1 onion, roughly chopped 3 garlic cloves, roughly chopped 3 tomatoes, skins removed and roughly chopped 1 tbsp smoked paprika pinch saffron 1.5 litres/2¾ pints chicken stock 1 chicken stock cube 250g/9oz bomba paella rice 12 snails, shells removed 100g/3½oz runner beans, sliced 100g/3½oz tinned butter beans 200g/7oz broad beans, double podded 100g/3½oz tinned small white beans 1 tbsp roughly chopped parsley salt and freshly ground black pepper Method Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside. Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft. Warm the chicken stock in a large saucepan and add the extra stock cube.Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed.Sprinkle with the chopped parsley and serve immediately. Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside. Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside. Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft. Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft. Warm the chicken stock in a large saucepan and add the extra stock cube. Warm the chicken stock in a large saucepan and add the extra stock cube. Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed. Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed. Sprinkle with the chopped parsley and serve immediately. Sprinkle with the chopped parsley and serve immediately.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Valencian paella recipe",
"content": "An average of 2.1 out of 5 stars from 19 ratings This paella originates from the Spanish city of Valencia and uses a combination of rabbit and chicken instead of the traditional seafood. 2 tbsp olive oil½ rabbit, cut into chunks through the bone 2 chicken thighs, skin removed and roughly chopped100g/3½oz chorizo, roughly chopped1 rosemary sprig1 onion, roughly chopped3 garlic cloves, roughly chopped 3 tomatoes, skins removed and roughly chopped1 tbsp smoked paprikapinch saffron1.5 litres/2¾ pints chicken stock 1 chicken stock cube250g/9oz bomba paella rice 12 snails, shells removed100g/3½oz runner beans, sliced 100g/3½oz tinned butter beans 200g/7oz broad beans, double podded 100g/3½oz tinned small white beans 1 tbsp roughly chopped parsleysalt and freshly ground black pepper 2 tbsp olive oil ½ rabbit, cut into chunks through the bone 2 chicken thighs, skin removed and roughly chopped 100g/3½oz chorizo, roughly chopped 1 rosemary sprig 1 onion, roughly chopped 3 garlic cloves, roughly chopped 3 tomatoes, skins removed and roughly chopped 1 tbsp smoked paprika pinch saffron 1.5 litres/2¾ pints chicken stock 1 chicken stock cube 250g/9oz bomba paella rice 12 snails, shells removed 100g/3½oz runner beans, sliced 100g/3½oz tinned butter beans 200g/7oz broad beans, double podded 100g/3½oz tinned small white beans 1 tbsp roughly chopped parsley salt and freshly ground black pepper Method Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside. Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft. Warm the chicken stock in a large saucepan and add the extra stock cube.Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed.Sprinkle with the chopped parsley and serve immediately. Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside. Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside. Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft. Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft. Warm the chicken stock in a large saucepan and add the extra stock cube. Warm the chicken stock in a large saucepan and add the extra stock cube. Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed. Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed. Sprinkle with the chopped parsley and serve immediately. Sprinkle with the chopped parsley and serve immediately."
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35361f3685d369bf3e958bae357a31709369884ae5fbe329ecf31e642439fe56
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Rice with clams, prawns and aioli recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_with_clams_prawns_49946_16x9.jpg A one-pot wonder filled with Spanish flavours. Serve with homemade aioli for a real treat. 4 tbsp olive oil60g/2¼oz banana shallots, finely chopped1–2 garlic cloves, finely chopped1 litre/1¾ pint fish stock 100g/3½oz finely chopped flatleaf parsley leaves1½ tsp salt400g/14oz short-grain paella rice, such as Calasparra rice30 raw clams, preferably palourde clams, scrubbed200g/7oz small raw prawns, peeled 4 tbsp olive oil 60g/2¼oz banana shallots, finely chopped 1–2 garlic cloves, finely chopped 1 litre/1¾ pint fish stock 100g/3½oz finely chopped flatleaf parsley leaves 1½ tsp salt 400g/14oz short-grain paella rice, such as Calasparra rice 30 raw clams, preferably palourde clams, scrubbed 200g/7oz small raw prawns, peeled 4 garlic cloves, peeled but left whole½ tsp salt 1 free-range egg yolk 2 tsp lemon juice 175ml/6fl oz extra-virgin olive oil 4 garlic cloves, peeled but left whole ½ tsp salt 1 free-range egg yolk 2 tsp lemon juice 175ml/6fl oz extra-virgin olive oil Method For the rice and clams, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over a medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40–60 seconds. Stir in the fish stock, parsley and salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Discard any open clams that do not close when given a sharp tap. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes, and the clams should have opened. (Discard any that do not open.)Meanwhile for the aioli, crush the garlic cloves under a knife blade. Sprinkle with the salt, then work them with the blade into a smooth paste. Scrape into a bowl and add the egg yolk and lemon juice. Using an electric hand mixer, whisk everything together, then gradually whisk in the olive oil to make a thick mayonnaise-like mixture.Serve the dish in its cooking pot with the aioli on the side. For the rice and clams, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over a medium heat. For the rice and clams, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over a medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40–60 seconds. Stir in the fish stock, parsley and salt and bring to the boil. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40–60 seconds. Stir in the fish stock, parsley and salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Discard any open clams that do not close when given a sharp tap. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Discard any open clams that do not close when given a sharp tap. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes, and the clams should have opened. (Discard any that do not open.) Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes, and the clams should have opened. (Discard any that do not open.) Meanwhile for the aioli, crush the garlic cloves under a knife blade. Sprinkle with the salt, then work them with the blade into a smooth paste. Scrape into a bowl and add the egg yolk and lemon juice. Using an electric hand mixer, whisk everything together, then gradually whisk in the olive oil to make a thick mayonnaise-like mixture. Meanwhile for the aioli, crush the garlic cloves under a knife blade. Sprinkle with the salt, then work them with the blade into a smooth paste. Scrape into a bowl and add the egg yolk and lemon juice. Using an electric hand mixer, whisk everything together, then gradually whisk in the olive oil to make a thick mayonnaise-like mixture. Serve the dish in its cooking pot with the aioli on the side. Serve the dish in its cooking pot with the aioli on the side.
|
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"title": "Rice with clams, prawns and aioli recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_with_clams_prawns_49946_16x9.jpg A one-pot wonder filled with Spanish flavours. Serve with homemade aioli for a real treat. 4 tbsp olive oil60g/2¼oz banana shallots, finely chopped1–2 garlic cloves, finely chopped1 litre/1¾ pint fish stock 100g/3½oz finely chopped flatleaf parsley leaves1½ tsp salt400g/14oz short-grain paella rice, such as Calasparra rice30 raw clams, preferably palourde clams, scrubbed200g/7oz small raw prawns, peeled 4 tbsp olive oil 60g/2¼oz banana shallots, finely chopped 1–2 garlic cloves, finely chopped 1 litre/1¾ pint fish stock 100g/3½oz finely chopped flatleaf parsley leaves 1½ tsp salt 400g/14oz short-grain paella rice, such as Calasparra rice 30 raw clams, preferably palourde clams, scrubbed 200g/7oz small raw prawns, peeled 4 garlic cloves, peeled but left whole½ tsp salt 1 free-range egg yolk 2 tsp lemon juice 175ml/6fl oz extra-virgin olive oil 4 garlic cloves, peeled but left whole ½ tsp salt 1 free-range egg yolk 2 tsp lemon juice 175ml/6fl oz extra-virgin olive oil Method For the rice and clams, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over a medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40–60 seconds. Stir in the fish stock, parsley and salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Discard any open clams that do not close when given a sharp tap. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes, and the clams should have opened. (Discard any that do not open.)Meanwhile for the aioli, crush the garlic cloves under a knife blade. Sprinkle with the salt, then work them with the blade into a smooth paste. Scrape into a bowl and add the egg yolk and lemon juice. Using an electric hand mixer, whisk everything together, then gradually whisk in the olive oil to make a thick mayonnaise-like mixture.Serve the dish in its cooking pot with the aioli on the side. For the rice and clams, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over a medium heat. For the rice and clams, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over a medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40–60 seconds. Stir in the fish stock, parsley and salt and bring to the boil. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40–60 seconds. Stir in the fish stock, parsley and salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Discard any open clams that do not close when given a sharp tap. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Discard any open clams that do not close when given a sharp tap. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes, and the clams should have opened. (Discard any that do not open.) Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes, and the clams should have opened. (Discard any that do not open.) Meanwhile for the aioli, crush the garlic cloves under a knife blade. Sprinkle with the salt, then work them with the blade into a smooth paste. Scrape into a bowl and add the egg yolk and lemon juice. Using an electric hand mixer, whisk everything together, then gradually whisk in the olive oil to make a thick mayonnaise-like mixture. Meanwhile for the aioli, crush the garlic cloves under a knife blade. Sprinkle with the salt, then work them with the blade into a smooth paste. Scrape into a bowl and add the egg yolk and lemon juice. Using an electric hand mixer, whisk everything together, then gradually whisk in the olive oil to make a thick mayonnaise-like mixture. Serve the dish in its cooking pot with the aioli on the side. Serve the dish in its cooking pot with the aioli on the side."
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6e822c71888eb0b6202357db9ee663c9c91c08ac72b843e4e08075306d3639cb
|
Fideuà recipe
For the stock, place the grated tomato skins in a large saucepan, reserving the flesh for later, with the rest of the stock ingredients and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 30 minutes. Strain the stock and reserve the liquid.For the fideuà, heat half of the oil in a paella pan or large, heavy-based, shallow frying pan over a medium heat. Add the monkfish and prawns and fry for 1-2 minutes on each side, until browned on both sides, adding more oil if necessary. Remove from the pan and set aside.Heat the remaining oil in the frying pan, add the onions and fry for 3-4 minutes, or until softened. Add the garlic, tomato flesh and squid and continue cook over a low heat for 6-7 minutes, or until the squid is opaque.Add the ñora peppers and the noodles, mix well, and continue to cook for a further 2-3 minutes, or until the noodles are covered in the oil. Sprinkle over the smoked paprika.Pour in the stock and bring the mixture to a simmer. Simmer for 10 minutes.Return the monkfish and the prawns to the pan, then arrange the mussels over the top of the fideuà. Season, to taste, with salt and freshly ground black pepper, then cover the pan tightly with aluminium foil or greaseproof paper and continue to simmer for a further 4-5 minutes, or until the mussels have opened (discard any mussels whose shells do not open during cooking).Meanwhile, for the picada, grind the almonds and the chopped parsley in a mortar and pestle as finely as possible.To serve, sprinkle the picada over the fideuà, garnish with lemon wedges and spoon onto serving plates. For the stock, place the grated tomato skins in a large saucepan, reserving the flesh for later, with the rest of the stock ingredients and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 30 minutes. Strain the stock and reserve the liquid. For the stock, place the grated tomato skins in a large saucepan, reserving the flesh for later, with the rest of the stock ingredients and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 30 minutes. Strain the stock and reserve the liquid. For the fideuà, heat half of the oil in a paella pan or large, heavy-based, shallow frying pan over a medium heat. Add the monkfish and prawns and fry for 1-2 minutes on each side, until browned on both sides, adding more oil if necessary. Remove from the pan and set aside. For the fideuà, heat half of the oil in a paella pan or large, heavy-based, shallow frying pan over a medium heat. Add the monkfish and prawns and fry for 1-2 minutes on each side, until browned on both sides, adding more oil if necessary. Remove from the pan and set aside. Heat the remaining oil in the frying pan, add the onions and fry for 3-4 minutes, or until softened. Add the garlic, tomato flesh and squid and continue cook over a low heat for 6-7 minutes, or until the squid is opaque. Heat the remaining oil in the frying pan, add the onions and fry for 3-4 minutes, or until softened. Add the garlic, tomato flesh and squid and continue cook over a low heat for 6-7 minutes, or until the squid is opaque. Add the ñora peppers and the noodles, mix well, and continue to cook for a further 2-3 minutes, or until the noodles are covered in the oil. Sprinkle over the smoked paprika. Add the ñora peppers and the noodles, mix well, and continue to cook for a further 2-3 minutes, or until the noodles are covered in the oil. Sprinkle over the smoked paprika. Pour in the stock and bring the mixture to a simmer. Simmer for 10 minutes. Pour in the stock and bring the mixture to a simmer. Simmer for 10 minutes. Return the monkfish and the prawns to the pan, then arrange the mussels over the top of the fideuà. Season, to taste, with salt and freshly ground black pepper, then cover the pan tightly with aluminium foil or greaseproof paper and continue to simmer for a further 4-5 minutes, or until the mussels have opened (discard any mussels whose shells do not open during cooking). Return the monkfish and the prawns to the pan, then arrange the mussels over the top of the fideuà. Season, to taste, with salt and freshly ground black pepper, then cover the pan tightly with aluminium foil or greaseproof paper and continue to simmer for a further 4-5 minutes, or until the mussels have opened (discard any mussels whose shells do not open during cooking). Meanwhile, for the picada, grind the almonds and the chopped parsley in a mortar and pestle as finely as possible. Meanwhile, for the picada, grind the almonds and the chopped parsley in a mortar and pestle as finely as possible. To serve, sprinkle the picada over the fideuà, garnish with lemon wedges and spoon onto serving plates. To serve, sprinkle the picada over the fideuà, garnish with lemon wedges and spoon onto serving plates.
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"title": "Fideuà recipe",
"content": "For the stock, place the grated tomato skins in a large saucepan, reserving the flesh for later, with the rest of the stock ingredients and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 30 minutes. Strain the stock and reserve the liquid.For the fideuà, heat half of the oil in a paella pan or large, heavy-based, shallow frying pan over a medium heat. Add the monkfish and prawns and fry for 1-2 minutes on each side, until browned on both sides, adding more oil if necessary. Remove from the pan and set aside.Heat the remaining oil in the frying pan, add the onions and fry for 3-4 minutes, or until softened. Add the garlic, tomato flesh and squid and continue cook over a low heat for 6-7 minutes, or until the squid is opaque.Add the ñora peppers and the noodles, mix well, and continue to cook for a further 2-3 minutes, or until the noodles are covered in the oil. Sprinkle over the smoked paprika.Pour in the stock and bring the mixture to a simmer. Simmer for 10 minutes.Return the monkfish and the prawns to the pan, then arrange the mussels over the top of the fideuà. Season, to taste, with salt and freshly ground black pepper, then cover the pan tightly with aluminium foil or greaseproof paper and continue to simmer for a further 4-5 minutes, or until the mussels have opened (discard any mussels whose shells do not open during cooking).Meanwhile, for the picada, grind the almonds and the chopped parsley in a mortar and pestle as finely as possible.To serve, sprinkle the picada over the fideuà, garnish with lemon wedges and spoon onto serving plates. For the stock, place the grated tomato skins in a large saucepan, reserving the flesh for later, with the rest of the stock ingredients and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 30 minutes. Strain the stock and reserve the liquid. For the stock, place the grated tomato skins in a large saucepan, reserving the flesh for later, with the rest of the stock ingredients and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 30 minutes. Strain the stock and reserve the liquid. For the fideuà, heat half of the oil in a paella pan or large, heavy-based, shallow frying pan over a medium heat. Add the monkfish and prawns and fry for 1-2 minutes on each side, until browned on both sides, adding more oil if necessary. Remove from the pan and set aside. For the fideuà, heat half of the oil in a paella pan or large, heavy-based, shallow frying pan over a medium heat. Add the monkfish and prawns and fry for 1-2 minutes on each side, until browned on both sides, adding more oil if necessary. Remove from the pan and set aside. Heat the remaining oil in the frying pan, add the onions and fry for 3-4 minutes, or until softened. Add the garlic, tomato flesh and squid and continue cook over a low heat for 6-7 minutes, or until the squid is opaque. Heat the remaining oil in the frying pan, add the onions and fry for 3-4 minutes, or until softened. Add the garlic, tomato flesh and squid and continue cook over a low heat for 6-7 minutes, or until the squid is opaque. Add the ñora peppers and the noodles, mix well, and continue to cook for a further 2-3 minutes, or until the noodles are covered in the oil. Sprinkle over the smoked paprika. Add the ñora peppers and the noodles, mix well, and continue to cook for a further 2-3 minutes, or until the noodles are covered in the oil. Sprinkle over the smoked paprika. Pour in the stock and bring the mixture to a simmer. Simmer for 10 minutes. Pour in the stock and bring the mixture to a simmer. Simmer for 10 minutes. Return the monkfish and the prawns to the pan, then arrange the mussels over the top of the fideuà. Season, to taste, with salt and freshly ground black pepper, then cover the pan tightly with aluminium foil or greaseproof paper and continue to simmer for a further 4-5 minutes, or until the mussels have opened (discard any mussels whose shells do not open during cooking). Return the monkfish and the prawns to the pan, then arrange the mussels over the top of the fideuà. Season, to taste, with salt and freshly ground black pepper, then cover the pan tightly with aluminium foil or greaseproof paper and continue to simmer for a further 4-5 minutes, or until the mussels have opened (discard any mussels whose shells do not open during cooking). Meanwhile, for the picada, grind the almonds and the chopped parsley in a mortar and pestle as finely as possible. Meanwhile, for the picada, grind the almonds and the chopped parsley in a mortar and pestle as finely as possible. To serve, sprinkle the picada over the fideuà, garnish with lemon wedges and spoon onto serving plates. To serve, sprinkle the picada over the fideuà, garnish with lemon wedges and spoon onto serving plates."
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087646dbbd0aefe9ce128e80bfa1920457c45953bf95be65708d17acf68c6498
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Vegetarian paella recipe
Vegetable paella An average of 4.0 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_paella_29921_16x9.jpg This vegetarian paella uses mainly store cupboard ingredients, including roasted red peppers, chargrilled artichokes and black olives, all from a jar. Each serving provides 293 kcal, 6g protein, 38g carbohydrates (of which 6g sugars), 9.5g fat (of which 1.5g saturates), 6g fibre and 1.5g salt. 2 tbsp virgin olive oil1 onion, finely chopped2 leeks, trimmed and cut into roughly 1cm/½in slices2 garlic cloves, thinly sliced150g/5½oz paella rice1 tsp hot smoked paprikaa good pinch saffron strands (around ½ heaped tsp loosely packed)2 bay leaves75ml/2½oz sherry or white wine600ml/20fl oz hot vegetable stock (made with 1 stock cube)160g/5¾oz chargrilled artichoke antipasti, drained175g/6oz roasted red peppers, from a jar, drained and sliced50g/1¾oz pitted black olives, preferably Kalamata 2 tbsp virgin olive oil 1 onion, finely chopped 2 leeks, trimmed and cut into roughly 1cm/½in slices 2 garlic cloves, thinly sliced 150g/5½oz paella rice 1 tsp hot smoked paprika a good pinch saffron strands (around ½ heaped tsp loosely packed) 2 bay leaves 75ml/2½oz sherry or white wine 600ml/20fl oz hot vegetable stock (made with 1 stock cube) 160g/5¾oz chargrilled artichoke antipasti, drained 175g/6oz roasted red peppers, from a jar, drained and sliced 50g/1¾oz pitted black olives, preferably Kalamata freshly chopped parsley lemon wedges freshly chopped parsley lemon wedges Method Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly.Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer.Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more.Garnish with fresh parsley and serve with lemon wedges. Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly. Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly. Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer. Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer. Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more. Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more. Garnish with fresh parsley and serve with lemon wedges. Garnish with fresh parsley and serve with lemon wedges.
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"title": "Vegetarian paella recipe",
"content": "Vegetable paella An average of 4.0 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_paella_29921_16x9.jpg This vegetarian paella uses mainly store cupboard ingredients, including roasted red peppers, chargrilled artichokes and black olives, all from a jar. Each serving provides 293 kcal, 6g protein, 38g carbohydrates (of which 6g sugars), 9.5g fat (of which 1.5g saturates), 6g fibre and 1.5g salt. 2 tbsp virgin olive oil1 onion, finely chopped2 leeks, trimmed and cut into roughly 1cm/½in slices2 garlic cloves, thinly sliced150g/5½oz paella rice1 tsp hot smoked paprikaa good pinch saffron strands (around ½ heaped tsp loosely packed)2 bay leaves75ml/2½oz sherry or white wine600ml/20fl oz hot vegetable stock (made with 1 stock cube)160g/5¾oz chargrilled artichoke antipasti, drained175g/6oz roasted red peppers, from a jar, drained and sliced50g/1¾oz pitted black olives, preferably Kalamata 2 tbsp virgin olive oil 1 onion, finely chopped 2 leeks, trimmed and cut into roughly 1cm/½in slices 2 garlic cloves, thinly sliced 150g/5½oz paella rice 1 tsp hot smoked paprika a good pinch saffron strands (around ½ heaped tsp loosely packed) 2 bay leaves 75ml/2½oz sherry or white wine 600ml/20fl oz hot vegetable stock (made with 1 stock cube) 160g/5¾oz chargrilled artichoke antipasti, drained 175g/6oz roasted red peppers, from a jar, drained and sliced 50g/1¾oz pitted black olives, preferably Kalamata freshly chopped parsley lemon wedges freshly chopped parsley lemon wedges Method Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly.Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer.Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more.Garnish with fresh parsley and serve with lemon wedges. Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly. Heat the oil in a large non-stick frying pan, or shallow flameproof casserole, and gently fry the onion for 8–10 minutes, or until very soft and lightly browned, stirring occasionally. Add the leeks and garlic and cook for 2 minutes more, stirring constantly. Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer. Stir in the rice and cook for a few seconds before adding the paprika, saffron and bay leaves. Stir for a few seconds more then add the sherry (or white wine) and bring to a simmer. Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the vegetable stock, stir well and cook the rice gently for 10 minutes, stirring occasionally. (If the rice is looking dry during cooking, add some water.) Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more. Add the artichokes, peppers and olives, stir well then reduce the heat to very low and cook, without stirring, for a further 15 minutes, or until most of the liquid has been absorbed. If the rice is not quite tender enough, cover the pan with a lid and cook for 5 minutes more. Garnish with fresh parsley and serve with lemon wedges. Garnish with fresh parsley and serve with lemon wedges."
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0a6aecadc7918ffe12200e23bd8d0ca0d86993375353c1baffda8fcea3ab0296
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The Hairy Bikers' paella recipe
An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/our_paella_92328_16x9.jpg Transport the flavours of the Mediterranean into your kitchen with our delicious paella recipe. 1 tbsp olive oil 6 chicken thighs, boned, skinned, cut in half (about 600g/1lb 5oz)150g/5oz cooking chorizo, skinned and cut into 5mm/¼in slices4 garlic cloves, crushed300g/10½oz fresh large tomatoes, halved, seeds removed, flesh grated (then skin discarded)1 tsp sweet smoked paprika1 lemon, zest only1.5 litres/2½ pints hot chicken stock3 bay leaves2 sprigs thyme200g/7oz green beans, cut into short lengths500g/1lb 2oz Calasparra rice 1 tsp saffron threads, soaked in a little warm water couple handfuls live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)12 raw king prawnslemon wedges, to servesalt and freshly ground black pepper 1 tbsp olive oil 6 chicken thighs, boned, skinned, cut in half (about 600g/1lb 5oz) 150g/5oz cooking chorizo, skinned and cut into 5mm/¼in slices 4 garlic cloves, crushed 300g/10½oz fresh large tomatoes, halved, seeds removed, flesh grated (then skin discarded) 1 tsp sweet smoked paprika 1 lemon, zest only 1.5 litres/2½ pints hot chicken stock 3 bay leaves 2 sprigs thyme 200g/7oz green beans, cut into short lengths 500g/1lb 2oz Calasparra rice 1 tsp saffron threads, soaked in a little warm water couple handfuls live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped) 12 raw king prawns lemon wedges, to serve salt and freshly ground black pepper Method Heat the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured. Add the chorizo and cook for a further minute. Add the garlic and cook for a further couple of minutes, then push everything to one side. Add the tomatoes and fry for a few minutes, then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves, thyme and green beans and season with a little salt.When the chicken stock has returned to the boil, turn down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again, then simmer for 5 minutes.Turn the heat down and leave the rice to simmer slowly – this should take between 12–15 minutes. If it is getting dry, taste – if still a little too firm (crunchy), add a little more stock. When you are satisfied the rice is al dente, arrange the mussels and prawns over the paella. Cover with a damp teacloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink. Serve with lemon wedges. Heat the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured. Add the chorizo and cook for a further minute. Heat the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured. Add the chorizo and cook for a further minute. Add the garlic and cook for a further couple of minutes, then push everything to one side. Add the tomatoes and fry for a few minutes, then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves, thyme and green beans and season with a little salt. Add the garlic and cook for a further couple of minutes, then push everything to one side. Add the tomatoes and fry for a few minutes, then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves, thyme and green beans and season with a little salt. When the chicken stock has returned to the boil, turn down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again, then simmer for 5 minutes. When the chicken stock has returned to the boil, turn down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again, then simmer for 5 minutes. Turn the heat down and leave the rice to simmer slowly – this should take between 12–15 minutes. If it is getting dry, taste – if still a little too firm (crunchy), add a little more stock. When you are satisfied the rice is al dente, arrange the mussels and prawns over the paella. Cover with a damp teacloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink. Serve with lemon wedges. Turn the heat down and leave the rice to simmer slowly – this should take between 12–15 minutes. If it is getting dry, taste – if still a little too firm (crunchy), add a little more stock. When you are satisfied the rice is al dente, arrange the mussels and prawns over the paella. Cover with a damp teacloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink. Serve with lemon wedges.
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"title": "The Hairy Bikers' paella recipe",
"content": "An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/our_paella_92328_16x9.jpg Transport the flavours of the Mediterranean into your kitchen with our delicious paella recipe. 1 tbsp olive oil 6 chicken thighs, boned, skinned, cut in half (about 600g/1lb 5oz)150g/5oz cooking chorizo, skinned and cut into 5mm/¼in slices4 garlic cloves, crushed300g/10½oz fresh large tomatoes, halved, seeds removed, flesh grated (then skin discarded)1 tsp sweet smoked paprika1 lemon, zest only1.5 litres/2½ pints hot chicken stock3 bay leaves2 sprigs thyme200g/7oz green beans, cut into short lengths500g/1lb 2oz Calasparra rice 1 tsp saffron threads, soaked in a little warm water couple handfuls live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)12 raw king prawnslemon wedges, to servesalt and freshly ground black pepper 1 tbsp olive oil 6 chicken thighs, boned, skinned, cut in half (about 600g/1lb 5oz) 150g/5oz cooking chorizo, skinned and cut into 5mm/¼in slices 4 garlic cloves, crushed 300g/10½oz fresh large tomatoes, halved, seeds removed, flesh grated (then skin discarded) 1 tsp sweet smoked paprika 1 lemon, zest only 1.5 litres/2½ pints hot chicken stock 3 bay leaves 2 sprigs thyme 200g/7oz green beans, cut into short lengths 500g/1lb 2oz Calasparra rice 1 tsp saffron threads, soaked in a little warm water couple handfuls live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped) 12 raw king prawns lemon wedges, to serve salt and freshly ground black pepper Method Heat the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured. Add the chorizo and cook for a further minute. Add the garlic and cook for a further couple of minutes, then push everything to one side. Add the tomatoes and fry for a few minutes, then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves, thyme and green beans and season with a little salt.When the chicken stock has returned to the boil, turn down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again, then simmer for 5 minutes.Turn the heat down and leave the rice to simmer slowly – this should take between 12–15 minutes. If it is getting dry, taste – if still a little too firm (crunchy), add a little more stock. When you are satisfied the rice is al dente, arrange the mussels and prawns over the paella. Cover with a damp teacloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink. Serve with lemon wedges. Heat the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured. Add the chorizo and cook for a further minute. Heat the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured. Add the chorizo and cook for a further minute. Add the garlic and cook for a further couple of minutes, then push everything to one side. Add the tomatoes and fry for a few minutes, then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves, thyme and green beans and season with a little salt. Add the garlic and cook for a further couple of minutes, then push everything to one side. Add the tomatoes and fry for a few minutes, then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves, thyme and green beans and season with a little salt. When the chicken stock has returned to the boil, turn down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again, then simmer for 5 minutes. When the chicken stock has returned to the boil, turn down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again, then simmer for 5 minutes. Turn the heat down and leave the rice to simmer slowly – this should take between 12–15 minutes. If it is getting dry, taste – if still a little too firm (crunchy), add a little more stock. When you are satisfied the rice is al dente, arrange the mussels and prawns over the paella. Cover with a damp teacloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink. Serve with lemon wedges. Turn the heat down and leave the rice to simmer slowly – this should take between 12–15 minutes. If it is getting dry, taste – if still a little too firm (crunchy), add a little more stock. When you are satisfied the rice is al dente, arrange the mussels and prawns over the paella. Cover with a damp teacloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink. Serve with lemon wedges."
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06b5aec9b70c23e1d6114a9f8cd1d964772a75fc1661021e14ad0eda43bd0294
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Southern paella recipe
An average of 5.0 out of 5 stars from 5 ratings This stunning one-pot dish makes a great main meal for a relaxed family gathering, served with your favourite Spanish wine. 3 tbsp olive oil1 onion, diced2 garlic cloves, finely chopped1 red pepper, finely diced4 ripe tomatoes, chopped2 sprigs fresh thyme2 tsp smoked paprika175ml/6fl oz white wine500g/1lb 2oz hake, cubed300g/10½oz baby squid, sliced400g/14oz paella rice1.5 litre/2½ pints fish stock1 tsp saffron strands12 prawns, head removed shell and tail on300g/10½oz mussels350g/12oz clams150g/5½oz peas2 lemons, 1 juiced and 1 sliced 3 tbsp olive oil 1 onion, diced 2 garlic cloves, finely chopped 1 red pepper, finely diced 4 ripe tomatoes, chopped 2 sprigs fresh thyme 2 tsp smoked paprika 175ml/6fl oz white wine 500g/1lb 2oz hake, cubed 300g/10½oz baby squid, sliced 400g/14oz paella rice 1.5 litre/2½ pints fish stock 1 tsp saffron strands 12 prawns, head removed shell and tail on 300g/10½oz mussels 350g/12oz clams 150g/5½oz peas 2 lemons, 1 juiced and 1 sliced 2 tbsp chopped flatleaf parsley2 tbsp extra virgin olive oil 2 tbsp chopped flatleaf parsley 2 tbsp extra virgin olive oil Method Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes.Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half.Add the hake and baby squid and stir. Tip in the rice, stir and add the stock and saffron.Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed.Add the prawns, mussels and clams and cook for 3-4 minutes.Stir in the peas and lemon juice and season with salt and pepper.To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil. Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes. Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes. Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half. Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half. Add the hake and baby squid and stir. Add the hake and baby squid and stir. Tip in the rice, stir and add the stock and saffron. Tip in the rice, stir and add the stock and saffron. Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed. Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed. Add the prawns, mussels and clams and cook for 3-4 minutes. Add the prawns, mussels and clams and cook for 3-4 minutes. Stir in the peas and lemon juice and season with salt and pepper. Stir in the peas and lemon juice and season with salt and pepper. To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil. To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil.
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"title": "Southern paella recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings This stunning one-pot dish makes a great main meal for a relaxed family gathering, served with your favourite Spanish wine. 3 tbsp olive oil1 onion, diced2 garlic cloves, finely chopped1 red pepper, finely diced4 ripe tomatoes, chopped2 sprigs fresh thyme2 tsp smoked paprika175ml/6fl oz white wine500g/1lb 2oz hake, cubed300g/10½oz baby squid, sliced400g/14oz paella rice1.5 litre/2½ pints fish stock1 tsp saffron strands12 prawns, head removed shell and tail on300g/10½oz mussels350g/12oz clams150g/5½oz peas2 lemons, 1 juiced and 1 sliced 3 tbsp olive oil 1 onion, diced 2 garlic cloves, finely chopped 1 red pepper, finely diced 4 ripe tomatoes, chopped 2 sprigs fresh thyme 2 tsp smoked paprika 175ml/6fl oz white wine 500g/1lb 2oz hake, cubed 300g/10½oz baby squid, sliced 400g/14oz paella rice 1.5 litre/2½ pints fish stock 1 tsp saffron strands 12 prawns, head removed shell and tail on 300g/10½oz mussels 350g/12oz clams 150g/5½oz peas 2 lemons, 1 juiced and 1 sliced 2 tbsp chopped flatleaf parsley2 tbsp extra virgin olive oil 2 tbsp chopped flatleaf parsley 2 tbsp extra virgin olive oil Method Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes.Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half.Add the hake and baby squid and stir. Tip in the rice, stir and add the stock and saffron.Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed.Add the prawns, mussels and clams and cook for 3-4 minutes.Stir in the peas and lemon juice and season with salt and pepper.To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil. Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes. Heat a large paella pan or frying pan and add the olive oil. Once hot, add the onion, garlic and pepper and cook for 1-2 minutes. Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half. Add the tomatoes, thyme and smoked paprika and cook for a couple of minutes, then add the wine and cook until the volume of liquid has reduced by half. Add the hake and baby squid and stir. Add the hake and baby squid and stir. Tip in the rice, stir and add the stock and saffron. Tip in the rice, stir and add the stock and saffron. Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed. Cook for 10-15 minutes, or until the rice is tender and the liquid has nearly all absorbed. Add the prawns, mussels and clams and cook for 3-4 minutes. Add the prawns, mussels and clams and cook for 3-4 minutes. Stir in the peas and lemon juice and season with salt and pepper. Stir in the peas and lemon juice and season with salt and pepper. To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil. To serve, stir in the parsley, place the sliced lemons on top and drizzle with olive oil."
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246bdcedd8ed2c26f821f7a94f39430b2c6b3e76e763f40981190a585464e26f
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Chicken and chorizo paella recipe
An average of 4.2 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_chorizo_33509_16x9.jpg This chicken and chorizo paella is a hearty sharing dish that's easy to cook and serve in one dish. Using chorizo in your paella might not be the done thing everywhere, but if you like it, go with it! 1–2 tbsp oil12 whole chicken pieces (legs or thighs), on the bone1 chorizo sausage, sliced into 3mm/⅛in thick slices1 large onion, finely chopped3 garlic cloves, crushed2 red peppers, seeds removed, sliced2–3 red chillies, seeds removed, chopped2 tsp smoked paprika 1.5 litres/2½ pints chicken stock400g/14oz paella rice12 mussels or clams, (optional) cleaned, open and damaged shells discardedhandful parsley, roughly chopped 1–2 tbsp oil 12 whole chicken pieces (legs or thighs), on the bone 1 chorizo sausage, sliced into 3mm/⅛in thick slices 1 large onion, finely chopped 3 garlic cloves, crushed 2 red peppers, seeds removed, sliced 2–3 red chillies, seeds removed, chopped 2 tsp smoked paprika 1.5 litres/2½ pints chicken stock 400g/14oz paella rice 12 mussels or clams, (optional) cleaned, open and damaged shells discarded handful parsley, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. You may need to do this in two batches, depending on the size of your pan. Remove the chicken from the pan and set aside.Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2–3 minutes. Add the red peppers, chillies and smoked paprika, cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20–25 minutes until the chicken is tender. Add the rice to the pan, cover with the lid and put into the preheated oven. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which won’t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time. If using mussels or clams, add them to the pan for the final 20 minutes cooking time. Discard any shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked. Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. You may need to do this in two batches, depending on the size of your pan. Remove the chicken from the pan and set aside. Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. You may need to do this in two batches, depending on the size of your pan. Remove the chicken from the pan and set aside. Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2–3 minutes. Add the red peppers, chillies and smoked paprika, cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20–25 minutes until the chicken is tender. Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2–3 minutes. Add the red peppers, chillies and smoked paprika, cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20–25 minutes until the chicken is tender. Add the rice to the pan, cover with the lid and put into the preheated oven. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which won’t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time. If using mussels or clams, add them to the pan for the final 20 minutes cooking time. Discard any shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked. Add the rice to the pan, cover with the lid and put into the preheated oven. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which won’t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time. If using mussels or clams, add them to the pan for the final 20 minutes cooking time. Discard any shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked. Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves. Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves. Recipe tips Try to use good-quality paprika as this will deliver the best flavour in the finished paella.
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"title": "Chicken and chorizo paella recipe",
"content": "An average of 4.2 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_chorizo_33509_16x9.jpg This chicken and chorizo paella is a hearty sharing dish that's easy to cook and serve in one dish. Using chorizo in your paella might not be the done thing everywhere, but if you like it, go with it! 1–2 tbsp oil12 whole chicken pieces (legs or thighs), on the bone1 chorizo sausage, sliced into 3mm/⅛in thick slices1 large onion, finely chopped3 garlic cloves, crushed2 red peppers, seeds removed, sliced2–3 red chillies, seeds removed, chopped2 tsp smoked paprika 1.5 litres/2½ pints chicken stock400g/14oz paella rice12 mussels or clams, (optional) cleaned, open and damaged shells discardedhandful parsley, roughly chopped 1–2 tbsp oil 12 whole chicken pieces (legs or thighs), on the bone 1 chorizo sausage, sliced into 3mm/⅛in thick slices 1 large onion, finely chopped 3 garlic cloves, crushed 2 red peppers, seeds removed, sliced 2–3 red chillies, seeds removed, chopped 2 tsp smoked paprika 1.5 litres/2½ pints chicken stock 400g/14oz paella rice 12 mussels or clams, (optional) cleaned, open and damaged shells discarded handful parsley, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. You may need to do this in two batches, depending on the size of your pan. Remove the chicken from the pan and set aside.Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2–3 minutes. Add the red peppers, chillies and smoked paprika, cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20–25 minutes until the chicken is tender. Add the rice to the pan, cover with the lid and put into the preheated oven. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which won’t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time. If using mussels or clams, add them to the pan for the final 20 minutes cooking time. Discard any shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked. Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. You may need to do this in two batches, depending on the size of your pan. Remove the chicken from the pan and set aside. Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. You may need to do this in two batches, depending on the size of your pan. Remove the chicken from the pan and set aside. Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2–3 minutes. Add the red peppers, chillies and smoked paprika, cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20–25 minutes until the chicken is tender. Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2–3 minutes. Add the red peppers, chillies and smoked paprika, cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 20–25 minutes until the chicken is tender. Add the rice to the pan, cover with the lid and put into the preheated oven. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which won’t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time. If using mussels or clams, add them to the pan for the final 20 minutes cooking time. Discard any shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked. Add the rice to the pan, cover with the lid and put into the preheated oven. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Alternatively, if using a paella pan which won’t fit in the oven, cover tightly with foil and continue cooking on the stove over a low heat for the same cooking time. If using mussels or clams, add them to the pan for the final 20 minutes cooking time. Discard any shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked. Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves. Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves. Recipe tips Try to use good-quality paprika as this will deliver the best flavour in the finished paella."
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2994ed74908af32c8ce7216ec7e207adb900d46048899886f91878b8a0c9748c
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Prawn, chicken and chorizo paella recipe
An average of 4.3 out of 5 stars from 8 ratings The prawn shells are used to add flavour to the cooking stock in this recipe, which is prepared here on the barbecue. Although the paella could, of course, also be made on the stovetop. 12 large tiger prawns, peeled and deveined, shells and heads reservedolive oil1 litre/1¾ pint good-quality chicken stockpinch saffron 12 large tiger prawns, peeled and deveined, shells and heads reserved olive oil 1 litre/1¾ pint good-quality chicken stock pinch saffron olive oil8 chicken thighs, cut into small chunks200g/7oz chorizo, peeled and finely chopped2 onions, finely chopped2 garlic cloves, crushed4 ripe tomatoes, seeds removed, diced1 tsp hot smoked paprika500g/1lb 2oz paella rice 2 roasted red peppers, peeled and torn into strips olive oil 8 chicken thighs, cut into small chunks 200g/7oz chorizo, peeled and finely chopped 2 onions, finely chopped 2 garlic cloves, crushed 4 ripe tomatoes, seeds removed, diced 1 tsp hot smoked paprika 500g/1lb 2oz paella rice 2 roasted red peppers, peeled and torn into strips small bunch flatleaf parsley, leave finely choppedlemon wedges small bunch flatleaf parsley, leave finely chopped lemon wedges Method To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm.Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside.Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika. Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring.Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges. To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm. To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm. Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside. Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside. Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika. Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika. Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring. Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring. Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges. Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges.
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"title": "Prawn, chicken and chorizo paella recipe",
"content": "An average of 4.3 out of 5 stars from 8 ratings The prawn shells are used to add flavour to the cooking stock in this recipe, which is prepared here on the barbecue. Although the paella could, of course, also be made on the stovetop. 12 large tiger prawns, peeled and deveined, shells and heads reservedolive oil1 litre/1¾ pint good-quality chicken stockpinch saffron 12 large tiger prawns, peeled and deveined, shells and heads reserved olive oil 1 litre/1¾ pint good-quality chicken stock pinch saffron olive oil8 chicken thighs, cut into small chunks200g/7oz chorizo, peeled and finely chopped2 onions, finely chopped2 garlic cloves, crushed4 ripe tomatoes, seeds removed, diced1 tsp hot smoked paprika500g/1lb 2oz paella rice 2 roasted red peppers, peeled and torn into strips olive oil 8 chicken thighs, cut into small chunks 200g/7oz chorizo, peeled and finely chopped 2 onions, finely chopped 2 garlic cloves, crushed 4 ripe tomatoes, seeds removed, diced 1 tsp hot smoked paprika 500g/1lb 2oz paella rice 2 roasted red peppers, peeled and torn into strips small bunch flatleaf parsley, leave finely choppedlemon wedges small bunch flatleaf parsley, leave finely chopped lemon wedges Method To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm.Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside.Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika. Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring.Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges. To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm. To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm. Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside. Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside. Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika. Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika. Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring. Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring. Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges. Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges."
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83b6b22cac552ec72608a04e8f117db494a35cc54c11fcb35b814a87e2070ef1
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Paella recipe
An average of 4.1 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paella_7100_16x9.jpg An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo. Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt. 170g/6oz chorizo, cut into thin slices110g/4oz pancetta, cut into small dice2 cloves garlic finely chopped1 large Spanish onion, finely diced1 red pepper, diced1 tsp soft thyme leaves¼ tsp dried red chilli flakes570ml/1pint calasparra (Spanish short-grain) rice1 tsp paprika125ml/4fl oz dry white wine1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands8 chicken thighs, each chopped in half and browned18 small clams, cleaned110g/4oz fresh or frozen peas4 large tomatoes, de-seeded and diced50ml/2fl oz good olive oil1 head garlic, cloves separated and peeled12 jumbo raw prawns, in shells450g/1lb squid, cleaned and chopped into bite-sized pieces5 tbsp chopped flatleaf parsleySalt and freshly ground black pepper 170g/6oz chorizo, cut into thin slices 110g/4oz pancetta, cut into small dice 2 cloves garlic finely chopped 1 large Spanish onion, finely diced 1 red pepper, diced 1 tsp soft thyme leaves ¼ tsp dried red chilli flakes 570ml/1pint calasparra (Spanish short-grain) rice 1 tsp paprika 125ml/4fl oz dry white wine 1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands 8 chicken thighs, each chopped in half and browned 18 small clams, cleaned 110g/4oz fresh or frozen peas 4 large tomatoes, de-seeded and diced 50ml/2fl oz good olive oil 1 head garlic, cloves separated and peeled 12 jumbo raw prawns, in shells 450g/1lb squid, cleaned and chopped into bite-sized pieces 5 tbsp chopped flatleaf parsley Salt and freshly ground black pepper Method Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.Scatter the chopped parsley over the paella and serve immediately. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too. Scatter the chopped parsley over the paella and serve immediately. Scatter the chopped parsley over the paella and serve immediately. Recipe tips If you don't have a pan large enough to hold all of the rice and paella ingredients, use two pans and divide the rice between them.
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"content": "An average of 4.1 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paella_7100_16x9.jpg An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo. Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt. 170g/6oz chorizo, cut into thin slices110g/4oz pancetta, cut into small dice2 cloves garlic finely chopped1 large Spanish onion, finely diced1 red pepper, diced1 tsp soft thyme leaves¼ tsp dried red chilli flakes570ml/1pint calasparra (Spanish short-grain) rice1 tsp paprika125ml/4fl oz dry white wine1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands8 chicken thighs, each chopped in half and browned18 small clams, cleaned110g/4oz fresh or frozen peas4 large tomatoes, de-seeded and diced50ml/2fl oz good olive oil1 head garlic, cloves separated and peeled12 jumbo raw prawns, in shells450g/1lb squid, cleaned and chopped into bite-sized pieces5 tbsp chopped flatleaf parsleySalt and freshly ground black pepper 170g/6oz chorizo, cut into thin slices 110g/4oz pancetta, cut into small dice 2 cloves garlic finely chopped 1 large Spanish onion, finely diced 1 red pepper, diced 1 tsp soft thyme leaves ¼ tsp dried red chilli flakes 570ml/1pint calasparra (Spanish short-grain) rice 1 tsp paprika 125ml/4fl oz dry white wine 1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands 8 chicken thighs, each chopped in half and browned 18 small clams, cleaned 110g/4oz fresh or frozen peas 4 large tomatoes, de-seeded and diced 50ml/2fl oz good olive oil 1 head garlic, cloves separated and peeled 12 jumbo raw prawns, in shells 450g/1lb squid, cleaned and chopped into bite-sized pieces 5 tbsp chopped flatleaf parsley Salt and freshly ground black pepper Method Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.Scatter the chopped parsley over the paella and serve immediately. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too. Scatter the chopped parsley over the paella and serve immediately. Scatter the chopped parsley over the paella and serve immediately. Recipe tips If you don't have a pan large enough to hold all of the rice and paella ingredients, use two pans and divide the rice between them."
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682ded78e32f96cd50afcd7ed16b73974c3c9e25c4482761286a47a4f35360a9
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Prawn paella recipe
An average of 3.9 out of 5 stars from 14 ratings 50ml/2fl oz olive oil150g/5oz chorizo, cut into small chunks1 onion, finely chopped1 red pepper, roughly chopped2 garlic cloves, finely chopped ½ tsp dried chilli flakes ½ tsp smoked hot paprika½ tsp smoked sweet paprika2 sprigs fresh thyme, leaves only500g/1lb 2oz paella rice, such as Calasparra 175ml/6fl oz dry white wine 1.5 litres/2½ pints hot fish stock1 tsp saffron threads4 large tomatoes, seeds removed, chopped 12 raw king prawns, shells on300g/11oz raw tiger prawns, peeled and cleaned150g/5oz baby squid, cleaned, trimmed and cut in half 400g/14oz mussels, cleaned and debearded (discard any that don't close when gently tapped)300g/11oz clams (discard any that don't close when gently tapped)110g/4oz frozen peas, defrosted1 lemon, juice onlysalt and freshly ground black pepper handful flatleaf parsley, roughly chopped4 tbsp extra virgin olive oil 50ml/2fl oz olive oil 150g/5oz chorizo, cut into small chunks 1 onion, finely chopped 1 red pepper, roughly chopped 2 garlic cloves, finely chopped ½ tsp dried chilli flakes ½ tsp smoked hot paprika ½ tsp smoked sweet paprika 2 sprigs fresh thyme, leaves only 500g/1lb 2oz paella rice, such as Calasparra 175ml/6fl oz dry white wine 1.5 litres/2½ pints hot fish stock 1 tsp saffron threads 4 large tomatoes, seeds removed, chopped 12 raw king prawns, shells on 300g/11oz raw tiger prawns, peeled and cleaned 150g/5oz baby squid, cleaned, trimmed and cut in half 400g/14oz mussels, cleaned and debearded (discard any that don't close when gently tapped) 300g/11oz clams (discard any that don't close when gently tapped) 110g/4oz frozen peas, defrosted 1 lemon, juice only salt and freshly ground black pepper handful flatleaf parsley, roughly chopped 4 tbsp extra virgin olive oil Method Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils.Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute.Add the paella rice and fry for two minutes until coated in oil.Add the white wine and simmer until reduced by half.Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed.Add all the seafood and cook for 3-4 minutes until cooked through.Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper.To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil. Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils. Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils. Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute. Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute. Add the paella rice and fry for two minutes until coated in oil. Add the paella rice and fry for two minutes until coated in oil. Add the white wine and simmer until reduced by half. Add the white wine and simmer until reduced by half. Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed. Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed. Add all the seafood and cook for 3-4 minutes until cooked through. Add all the seafood and cook for 3-4 minutes until cooked through. Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper. Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper. To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil. To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil.
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"title": "Prawn paella recipe",
"content": "An average of 3.9 out of 5 stars from 14 ratings 50ml/2fl oz olive oil150g/5oz chorizo, cut into small chunks1 onion, finely chopped1 red pepper, roughly chopped2 garlic cloves, finely chopped ½ tsp dried chilli flakes ½ tsp smoked hot paprika½ tsp smoked sweet paprika2 sprigs fresh thyme, leaves only500g/1lb 2oz paella rice, such as Calasparra 175ml/6fl oz dry white wine 1.5 litres/2½ pints hot fish stock1 tsp saffron threads4 large tomatoes, seeds removed, chopped 12 raw king prawns, shells on300g/11oz raw tiger prawns, peeled and cleaned150g/5oz baby squid, cleaned, trimmed and cut in half 400g/14oz mussels, cleaned and debearded (discard any that don't close when gently tapped)300g/11oz clams (discard any that don't close when gently tapped)110g/4oz frozen peas, defrosted1 lemon, juice onlysalt and freshly ground black pepper handful flatleaf parsley, roughly chopped4 tbsp extra virgin olive oil 50ml/2fl oz olive oil 150g/5oz chorizo, cut into small chunks 1 onion, finely chopped 1 red pepper, roughly chopped 2 garlic cloves, finely chopped ½ tsp dried chilli flakes ½ tsp smoked hot paprika ½ tsp smoked sweet paprika 2 sprigs fresh thyme, leaves only 500g/1lb 2oz paella rice, such as Calasparra 175ml/6fl oz dry white wine 1.5 litres/2½ pints hot fish stock 1 tsp saffron threads 4 large tomatoes, seeds removed, chopped 12 raw king prawns, shells on 300g/11oz raw tiger prawns, peeled and cleaned 150g/5oz baby squid, cleaned, trimmed and cut in half 400g/14oz mussels, cleaned and debearded (discard any that don't close when gently tapped) 300g/11oz clams (discard any that don't close when gently tapped) 110g/4oz frozen peas, defrosted 1 lemon, juice only salt and freshly ground black pepper handful flatleaf parsley, roughly chopped 4 tbsp extra virgin olive oil Method Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils.Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute.Add the paella rice and fry for two minutes until coated in oil.Add the white wine and simmer until reduced by half.Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed.Add all the seafood and cook for 3-4 minutes until cooked through.Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper.To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil. Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils. Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils. Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute. Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute. Add the paella rice and fry for two minutes until coated in oil. Add the paella rice and fry for two minutes until coated in oil. Add the white wine and simmer until reduced by half. Add the white wine and simmer until reduced by half. Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed. Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed. Add all the seafood and cook for 3-4 minutes until cooked through. Add all the seafood and cook for 3-4 minutes until cooked through. Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper. Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper. To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil. To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil."
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a521b391552d7f748bc2a13b186b2cf31cf6d5ac2c1ee4d9c7153426c570a443
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Black pudding Scotch egg recipe
An average of 5.0 out of 5 stars from 2 ratings I’ve never written a recipe for Scotch eggs before, but I’ve always enjoyed eating them in pubs and I came up with the idea of adding black pudding to the mix. Do feel free to leave it out if you want and use extra sausagemeat, but it does give the scotch egg extra flavour and a moister texture. For me, piccalilli is a must with the eggs. 8 free-range eggs 1 tbsp vegetable oil 1 shallot, finely chopped 400g/14oz sausagemeat handful of flatleaf parsley, chopped 1½ tsp fennel seeds, crushed 200g/7oz black pudding, crumbled 100g/3½oz plain flour 100g/3½oz Panko or dried white breadcrumbs 1 litre/1¾ pints sunflower or vegetable oil salt and freshly ground black pepper 8 free-range eggs 1 tbsp vegetable oil 1 shallot, finely chopped 400g/14oz sausagemeat handful of flatleaf parsley, chopped 1½ tsp fennel seeds, crushed 200g/7oz black pudding, crumbled 100g/3½oz plain flour 100g/3½oz Panko or dried white breadcrumbs 1 litre/1¾ pints sunflower or vegetable oil salt and freshly ground black pepper piccalilli, mustard or chutney piccalilli, mustard or chutney Method Bring a saucepan of water to the boil and lower in 6 eggs. Boil for 6–6½ minutes depending on size (medium–large), drain, then immediately cool them under cold running water until completely cold. Peel the eggs and set them aside. Heat the vegetable oil in a small frying pan, over a medium heat. Gently fry the shallot until translucent, then leave to cool. Put the sausagemeat in a bowl and add the fried shallot, chopped parsley and crushed fennel seeds, then season with salt and pepper and mix well. Fold in the crumbled black pudding. Put the flour, breadcrumbs and 2 beaten eggs on separate plates or shallow bowls. Lightly flour the peeled eggs. Divide the sausage mixture into 6 balls. Flatten one in your hand, then add an egg and shape the sausage mixture around the egg. Repeat with the remaining eggs. Roll each one in flour, then beaten egg, and finally in breadcrumbs. Heat the oil to 160C in a fairly narrow, deep pan. Using a slotted spoon, lower in the Scotch eggs one at a time and cook for 8–10 minutes until they are deep golden-brown and crisp. Drain on kitchen paper and serve with your choice of piccalilli, chutney or mustard and pickled onions or as part of a ploughman’s lunch with bread and cheese. Bring a saucepan of water to the boil and lower in 6 eggs. Boil for 6–6½ minutes depending on size (medium–large), drain, then immediately cool them under cold running water until completely cold. Peel the eggs and set them aside. Bring a saucepan of water to the boil and lower in 6 eggs. Boil for 6–6½ minutes depending on size (medium–large), drain, then immediately cool them under cold running water until completely cold. Peel the eggs and set them aside. Heat the vegetable oil in a small frying pan, over a medium heat. Gently fry the shallot until translucent, then leave to cool. Heat the vegetable oil in a small frying pan, over a medium heat. Gently fry the shallot until translucent, then leave to cool. Put the sausagemeat in a bowl and add the fried shallot, chopped parsley and crushed fennel seeds, then season with salt and pepper and mix well. Fold in the crumbled black pudding. Put the sausagemeat in a bowl and add the fried shallot, chopped parsley and crushed fennel seeds, then season with salt and pepper and mix well. Fold in the crumbled black pudding. Put the flour, breadcrumbs and 2 beaten eggs on separate plates or shallow bowls. Lightly flour the peeled eggs. Put the flour, breadcrumbs and 2 beaten eggs on separate plates or shallow bowls. Lightly flour the peeled eggs. Divide the sausage mixture into 6 balls. Flatten one in your hand, then add an egg and shape the sausage mixture around the egg. Repeat with the remaining eggs. Roll each one in flour, then beaten egg, and finally in breadcrumbs. Divide the sausage mixture into 6 balls. Flatten one in your hand, then add an egg and shape the sausage mixture around the egg. Repeat with the remaining eggs. Roll each one in flour, then beaten egg, and finally in breadcrumbs. Heat the oil to 160C in a fairly narrow, deep pan. Using a slotted spoon, lower in the Scotch eggs one at a time and cook for 8–10 minutes until they are deep golden-brown and crisp. Heat the oil to 160C in a fairly narrow, deep pan. Using a slotted spoon, lower in the Scotch eggs one at a time and cook for 8–10 minutes until they are deep golden-brown and crisp. Drain on kitchen paper and serve with your choice of piccalilli, chutney or mustard and pickled onions or as part of a ploughman’s lunch with bread and cheese. Drain on kitchen paper and serve with your choice of piccalilli, chutney or mustard and pickled onions or as part of a ploughman’s lunch with bread and cheese.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Black pudding Scotch egg recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings I’ve never written a recipe for Scotch eggs before, but I’ve always enjoyed eating them in pubs and I came up with the idea of adding black pudding to the mix. Do feel free to leave it out if you want and use extra sausagemeat, but it does give the scotch egg extra flavour and a moister texture. For me, piccalilli is a must with the eggs. 8 free-range eggs 1 tbsp vegetable oil 1 shallot, finely chopped 400g/14oz sausagemeat handful of flatleaf parsley, chopped 1½ tsp fennel seeds, crushed 200g/7oz black pudding, crumbled 100g/3½oz plain flour 100g/3½oz Panko or dried white breadcrumbs 1 litre/1¾ pints sunflower or vegetable oil salt and freshly ground black pepper 8 free-range eggs 1 tbsp vegetable oil 1 shallot, finely chopped 400g/14oz sausagemeat handful of flatleaf parsley, chopped 1½ tsp fennel seeds, crushed 200g/7oz black pudding, crumbled 100g/3½oz plain flour 100g/3½oz Panko or dried white breadcrumbs 1 litre/1¾ pints sunflower or vegetable oil salt and freshly ground black pepper piccalilli, mustard or chutney piccalilli, mustard or chutney Method Bring a saucepan of water to the boil and lower in 6 eggs. Boil for 6–6½ minutes depending on size (medium–large), drain, then immediately cool them under cold running water until completely cold. Peel the eggs and set them aside. Heat the vegetable oil in a small frying pan, over a medium heat. Gently fry the shallot until translucent, then leave to cool. Put the sausagemeat in a bowl and add the fried shallot, chopped parsley and crushed fennel seeds, then season with salt and pepper and mix well. Fold in the crumbled black pudding. Put the flour, breadcrumbs and 2 beaten eggs on separate plates or shallow bowls. Lightly flour the peeled eggs. Divide the sausage mixture into 6 balls. Flatten one in your hand, then add an egg and shape the sausage mixture around the egg. Repeat with the remaining eggs. Roll each one in flour, then beaten egg, and finally in breadcrumbs. Heat the oil to 160C in a fairly narrow, deep pan. Using a slotted spoon, lower in the Scotch eggs one at a time and cook for 8–10 minutes until they are deep golden-brown and crisp. Drain on kitchen paper and serve with your choice of piccalilli, chutney or mustard and pickled onions or as part of a ploughman’s lunch with bread and cheese. Bring a saucepan of water to the boil and lower in 6 eggs. Boil for 6–6½ minutes depending on size (medium–large), drain, then immediately cool them under cold running water until completely cold. Peel the eggs and set them aside. Bring a saucepan of water to the boil and lower in 6 eggs. Boil for 6–6½ minutes depending on size (medium–large), drain, then immediately cool them under cold running water until completely cold. Peel the eggs and set them aside. Heat the vegetable oil in a small frying pan, over a medium heat. Gently fry the shallot until translucent, then leave to cool. Heat the vegetable oil in a small frying pan, over a medium heat. Gently fry the shallot until translucent, then leave to cool. Put the sausagemeat in a bowl and add the fried shallot, chopped parsley and crushed fennel seeds, then season with salt and pepper and mix well. Fold in the crumbled black pudding. Put the sausagemeat in a bowl and add the fried shallot, chopped parsley and crushed fennel seeds, then season with salt and pepper and mix well. Fold in the crumbled black pudding. Put the flour, breadcrumbs and 2 beaten eggs on separate plates or shallow bowls. Lightly flour the peeled eggs. Put the flour, breadcrumbs and 2 beaten eggs on separate plates or shallow bowls. Lightly flour the peeled eggs. Divide the sausage mixture into 6 balls. Flatten one in your hand, then add an egg and shape the sausage mixture around the egg. Repeat with the remaining eggs. Roll each one in flour, then beaten egg, and finally in breadcrumbs. Divide the sausage mixture into 6 balls. Flatten one in your hand, then add an egg and shape the sausage mixture around the egg. Repeat with the remaining eggs. Roll each one in flour, then beaten egg, and finally in breadcrumbs. Heat the oil to 160C in a fairly narrow, deep pan. Using a slotted spoon, lower in the Scotch eggs one at a time and cook for 8–10 minutes until they are deep golden-brown and crisp. Heat the oil to 160C in a fairly narrow, deep pan. Using a slotted spoon, lower in the Scotch eggs one at a time and cook for 8–10 minutes until they are deep golden-brown and crisp. Drain on kitchen paper and serve with your choice of piccalilli, chutney or mustard and pickled onions or as part of a ploughman’s lunch with bread and cheese. Drain on kitchen paper and serve with your choice of piccalilli, chutney or mustard and pickled onions or as part of a ploughman’s lunch with bread and cheese."
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85af4ebef2977bdc104f83af31cedc18deaea96adbddc9e2ec1720f401c0b060
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Roast broccoli recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_broccoli_50494_16x9.jpg The broccoli stalk is just as delicious and nutritious as the florets. Roast it at a super-high temperature for best results. 400g/14oz broccoli (1 large head, with as long a stalk as you can find)2 tbsp olive oilsea salt and freshly ground black pepper2 tbsp toasted mixed seeds, to serve (optional) 400g/14oz broccoli (1 large head, with as long a stalk as you can find) 2 tbsp olive oil sea salt and freshly ground black pepper 2 tbsp toasted mixed seeds, to serve (optional) 2 tbsp soy sauce or tamari1 tbsp maple syrup or runny honey1 tsp sesame oil 2 tbsp soy sauce or tamari 1 tbsp maple syrup or runny honey 1 tsp sesame oil Method Heat the oven to 240C/220C Fan/Gas 9. Make sure the broccoli is totally dry before starting. Trim the base, peel the tough outer layer from the bottom of the stalk and cut the stalk into long spears or bite-sized pieces.Toss the broccoli florets and stalk spears on a baking tray with the olive oil, salt and black pepper. Transfer to the oven and roast on the top shelf for 15 minutes.Meanwhile, combine the sauce ingredients in a small bowl. After the broccoli is cooked, drizzle the sauce on top and sprinkle with the seeds to serve. Heat the oven to 240C/220C Fan/Gas 9. Make sure the broccoli is totally dry before starting. Trim the base, peel the tough outer layer from the bottom of the stalk and cut the stalk into long spears or bite-sized pieces. Heat the oven to 240C/220C Fan/Gas 9. Make sure the broccoli is totally dry before starting. Trim the base, peel the tough outer layer from the bottom of the stalk and cut the stalk into long spears or bite-sized pieces. Toss the broccoli florets and stalk spears on a baking tray with the olive oil, salt and black pepper. Transfer to the oven and roast on the top shelf for 15 minutes. Toss the broccoli florets and stalk spears on a baking tray with the olive oil, salt and black pepper. Transfer to the oven and roast on the top shelf for 15 minutes. Meanwhile, combine the sauce ingredients in a small bowl. After the broccoli is cooked, drizzle the sauce on top and sprinkle with the seeds to serve. Meanwhile, combine the sauce ingredients in a small bowl. After the broccoli is cooked, drizzle the sauce on top and sprinkle with the seeds to serve.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_broccoli_50494",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast broccoli recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_broccoli_50494_16x9.jpg The broccoli stalk is just as delicious and nutritious as the florets. Roast it at a super-high temperature for best results. 400g/14oz broccoli (1 large head, with as long a stalk as you can find)2 tbsp olive oilsea salt and freshly ground black pepper2 tbsp toasted mixed seeds, to serve (optional) 400g/14oz broccoli (1 large head, with as long a stalk as you can find) 2 tbsp olive oil sea salt and freshly ground black pepper 2 tbsp toasted mixed seeds, to serve (optional) 2 tbsp soy sauce or tamari1 tbsp maple syrup or runny honey1 tsp sesame oil 2 tbsp soy sauce or tamari 1 tbsp maple syrup or runny honey 1 tsp sesame oil Method Heat the oven to 240C/220C Fan/Gas 9. Make sure the broccoli is totally dry before starting. Trim the base, peel the tough outer layer from the bottom of the stalk and cut the stalk into long spears or bite-sized pieces.Toss the broccoli florets and stalk spears on a baking tray with the olive oil, salt and black pepper. Transfer to the oven and roast on the top shelf for 15 minutes.Meanwhile, combine the sauce ingredients in a small bowl. After the broccoli is cooked, drizzle the sauce on top and sprinkle with the seeds to serve. Heat the oven to 240C/220C Fan/Gas 9. Make sure the broccoli is totally dry before starting. Trim the base, peel the tough outer layer from the bottom of the stalk and cut the stalk into long spears or bite-sized pieces. Heat the oven to 240C/220C Fan/Gas 9. Make sure the broccoli is totally dry before starting. Trim the base, peel the tough outer layer from the bottom of the stalk and cut the stalk into long spears or bite-sized pieces. Toss the broccoli florets and stalk spears on a baking tray with the olive oil, salt and black pepper. Transfer to the oven and roast on the top shelf for 15 minutes. Toss the broccoli florets and stalk spears on a baking tray with the olive oil, salt and black pepper. Transfer to the oven and roast on the top shelf for 15 minutes. Meanwhile, combine the sauce ingredients in a small bowl. After the broccoli is cooked, drizzle the sauce on top and sprinkle with the seeds to serve. Meanwhile, combine the sauce ingredients in a small bowl. After the broccoli is cooked, drizzle the sauce on top and sprinkle with the seeds to serve."
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198e54ff2e9f7584de90fd322e3242ba735326554169642bafa433627ee344b2
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Roasted vegetables with herbs and feta recipe
An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetables_with_29823_16x9.jpg Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself. 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes 2 medium courgettes, halved and cut into 1cm/½in slices2 large red peppers, seeds removed, cut into large 4cm/1½in pieces4 tbsp olive oil salt and freshly ground black pepper 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes 2 medium courgettes, halved and cut into 1cm/½in slices 2 large red peppers, seeds removed, cut into large 4cm/1½in pieces 4 tbsp olive oil salt and freshly ground black pepper 2 tbsp balsamic vinegar 4 tbsp olive oil 1 tsp caster sugar 1 heaped tsp grainy mustard1 banana shallot, finely chopped 1 garlic clove, crushed 2 tbsp balsamic vinegar 4 tbsp olive oil 1 tsp caster sugar 1 heaped tsp grainy mustard 1 banana shallot, finely chopped 1 garlic clove, crushed 100g/3½oz feta, crumbled (optional)2 tbsp chopped mint 2 tbsp chopped basil 100g/3½oz feta, crumbled (optional) 2 tbsp chopped mint 2 tbsp chopped basil Method Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.
|
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"title": "Roasted vegetables with herbs and feta recipe",
"content": "An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetables_with_29823_16x9.jpg Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself. 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes 2 medium courgettes, halved and cut into 1cm/½in slices2 large red peppers, seeds removed, cut into large 4cm/1½in pieces4 tbsp olive oil salt and freshly ground black pepper 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes 2 medium courgettes, halved and cut into 1cm/½in slices 2 large red peppers, seeds removed, cut into large 4cm/1½in pieces 4 tbsp olive oil salt and freshly ground black pepper 2 tbsp balsamic vinegar 4 tbsp olive oil 1 tsp caster sugar 1 heaped tsp grainy mustard1 banana shallot, finely chopped 1 garlic clove, crushed 2 tbsp balsamic vinegar 4 tbsp olive oil 1 tsp caster sugar 1 heaped tsp grainy mustard 1 banana shallot, finely chopped 1 garlic clove, crushed 100g/3½oz feta, crumbled (optional)2 tbsp chopped mint 2 tbsp chopped basil 100g/3½oz feta, crumbled (optional) 2 tbsp chopped mint 2 tbsp chopped basil Method Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve."
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f51ef40aa1eae65579a42f721172a3e6e327f95e87a7465b1c9e6f08a517d341
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Baked celeriac with wild mushrooms, cobnut relish recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_celeriac_with_wild_41959_16x9.jpg A warming autumn dish of roasted celeriac, mushrooms and a punchy cobnut relish made with ginger, chilli and lime. 1 small celeriac, scrubbed 1 bunch fresh thyme, chopped2 bay leaves, chopped 3 garlic cloves, crushed2 tbsp olive oil 1 small celeriac, scrubbed 1 bunch fresh thyme, chopped 2 bay leaves, chopped 3 garlic cloves, crushed 2 tbsp olive oil 10g/⅓oz butterolive oil200g/7oz mixed wild mushrooms 10g/⅓oz butter olive oil 200g/7oz mixed wild mushrooms 20g/¾oz cobnuts, toasted and chopped1 shallot, diced2 garlic cloves, crushed 2cm piece of fresh root ginger, peeled and minced1 red chilli, chopped2 tbsp fish sauce 2 tbsp soy sauce 2 limes, juice only 1 tsp fresh parsley, chopped1 tsp fresh tarragon, choppedsalt and freshly ground black pepper 20g/¾oz cobnuts, toasted and chopped 1 shallot, diced 2 garlic cloves, crushed 2cm piece of fresh root ginger, peeled and minced 1 red chilli, chopped 2 tbsp fish sauce 2 tbsp soy sauce 2 limes, juice only 1 tsp fresh parsley, chopped 1 tsp fresh tarragon, chopped salt and freshly ground black pepper Method To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours.After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside. Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked. Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed.To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish. To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours. To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours. After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside. After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside. Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked. Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked. Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed. Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed. To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish. To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish.
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"title": "Baked celeriac with wild mushrooms, cobnut relish recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_celeriac_with_wild_41959_16x9.jpg A warming autumn dish of roasted celeriac, mushrooms and a punchy cobnut relish made with ginger, chilli and lime. 1 small celeriac, scrubbed 1 bunch fresh thyme, chopped2 bay leaves, chopped 3 garlic cloves, crushed2 tbsp olive oil 1 small celeriac, scrubbed 1 bunch fresh thyme, chopped 2 bay leaves, chopped 3 garlic cloves, crushed 2 tbsp olive oil 10g/⅓oz butterolive oil200g/7oz mixed wild mushrooms 10g/⅓oz butter olive oil 200g/7oz mixed wild mushrooms 20g/¾oz cobnuts, toasted and chopped1 shallot, diced2 garlic cloves, crushed 2cm piece of fresh root ginger, peeled and minced1 red chilli, chopped2 tbsp fish sauce 2 tbsp soy sauce 2 limes, juice only 1 tsp fresh parsley, chopped1 tsp fresh tarragon, choppedsalt and freshly ground black pepper 20g/¾oz cobnuts, toasted and chopped 1 shallot, diced 2 garlic cloves, crushed 2cm piece of fresh root ginger, peeled and minced 1 red chilli, chopped 2 tbsp fish sauce 2 tbsp soy sauce 2 limes, juice only 1 tsp fresh parsley, chopped 1 tsp fresh tarragon, chopped salt and freshly ground black pepper Method To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours.After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside. Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked. Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed.To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish. To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours. To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours. After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside. After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside. Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked. Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked. Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed. Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed. To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish. To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish."
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90bd7ac95d63c04e5bb172e7a243723010779a8e4821741e06d651effa3e25b8
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Garlic roasted mushroom on toast recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_roasted_mushroom_91748_16x9.jpg This is easy enough to make on a weekday, just pop the mushrooms in the oven while you get ready. 2 portobello mushrooms, whole1 garlic clove, thinly sliced2 tsp olive oil1 slice sourdough, toastedsea salt and freshly ground black pepper 2 portobello mushrooms, whole 1 garlic clove, thinly sliced 2 tsp olive oil 1 slice sourdough, toasted sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 5.Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. To serve, place the mushrooms on top of the toast and season to taste. Preheat the oven to 200C/180C Fan/Gas 5. Preheat the oven to 200C/180C Fan/Gas 5. Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. To serve, place the mushrooms on top of the toast and season to taste. To serve, place the mushrooms on top of the toast and season to taste.
|
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"url": "https://www.bbc.co.uk/food/recipes/garlic_roasted_mushroom_91748",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Garlic roasted mushroom on toast recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_roasted_mushroom_91748_16x9.jpg This is easy enough to make on a weekday, just pop the mushrooms in the oven while you get ready. 2 portobello mushrooms, whole1 garlic clove, thinly sliced2 tsp olive oil1 slice sourdough, toastedsea salt and freshly ground black pepper 2 portobello mushrooms, whole 1 garlic clove, thinly sliced 2 tsp olive oil 1 slice sourdough, toasted sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 5.Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. To serve, place the mushrooms on top of the toast and season to taste. Preheat the oven to 200C/180C Fan/Gas 5. Preheat the oven to 200C/180C Fan/Gas 5. Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. To serve, place the mushrooms on top of the toast and season to taste. To serve, place the mushrooms on top of the toast and season to taste."
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d770860d4bdf9fe1797dfbf5fecffa938f73f240faa525f641f61405735636cd
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Roasted Mediterranean vegetables recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetables_34554_16x9.jpg Enjoy these roasted Mediterranean vegetables as part of a sharing platter of nibbles, or serve as a side dish with meat or fish. Each serving provides 110kcal, 2g protein, 7g carbohydrate (of which 6g sugars), 7.5g fat (of which 1g saturates), 5g fibre and 0.4g salt. 1 courgette1 small aubergine3 red peppers2 red onions, thickly sliced 3 garlic cloves, crushed 2 tbsp olive oilsalt and pepper200g/7oz char-grilled artichoke hearts, in oil, drained2 tsp balsamic vinegar 1 courgette 1 small aubergine 3 red peppers 2 red onions, thickly sliced 3 garlic cloves, crushed 2 tbsp olive oil salt and pepper 200g/7oz char-grilled artichoke hearts, in oil, drained 2 tsp balsamic vinegar Method Heat the oven to 220C/200C Fan/Gas 7.Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper.Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool.When cool, toss the vegetables with balsamic vinegar and serve. Heat the oven to 220C/200C Fan/Gas 7. Heat the oven to 220C/200C Fan/Gas 7. Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper. Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper. Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool. Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool. When cool, toss the vegetables with balsamic vinegar and serve. When cool, toss the vegetables with balsamic vinegar and serve.
|
{
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roasted_vegetables_34554",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted Mediterranean vegetables recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetables_34554_16x9.jpg Enjoy these roasted Mediterranean vegetables as part of a sharing platter of nibbles, or serve as a side dish with meat or fish. Each serving provides 110kcal, 2g protein, 7g carbohydrate (of which 6g sugars), 7.5g fat (of which 1g saturates), 5g fibre and 0.4g salt. 1 courgette1 small aubergine3 red peppers2 red onions, thickly sliced 3 garlic cloves, crushed 2 tbsp olive oilsalt and pepper200g/7oz char-grilled artichoke hearts, in oil, drained2 tsp balsamic vinegar 1 courgette 1 small aubergine 3 red peppers 2 red onions, thickly sliced 3 garlic cloves, crushed 2 tbsp olive oil salt and pepper 200g/7oz char-grilled artichoke hearts, in oil, drained 2 tsp balsamic vinegar Method Heat the oven to 220C/200C Fan/Gas 7.Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper.Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool.When cool, toss the vegetables with balsamic vinegar and serve. Heat the oven to 220C/200C Fan/Gas 7. Heat the oven to 220C/200C Fan/Gas 7. Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper. Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper. Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool. Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool. When cool, toss the vegetables with balsamic vinegar and serve. When cool, toss the vegetables with balsamic vinegar and serve."
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cfb1de298cffee51e7ca52f116852e0808bc64abf01b6e089f61d828199aad16
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Roasted green vegetables recipe
An average of 5.0 out of 5 stars from 3 ratings This versatile roasted green veg recipe can be used as a blueprint throughout the seasons. 100g/3½oz tenderstem broccoli, larger spears halved lengthways1 leek, cleaned, split lengthways and sliced into 31 courgette, cut into 2cm/¾in chunks100g/3½oz runner beans, trimmed and cut into 31 tbsp extra virgin olive oil½–1 tsp chilli flakes1 lemon, zest only75g/2½oz kale, stems removedsalt and freshly ground black pepper 100g/3½oz tenderstem broccoli, larger spears halved lengthways 1 leek, cleaned, split lengthways and sliced into 3 1 courgette, cut into 2cm/¾in chunks 100g/3½oz runner beans, trimmed and cut into 3 1 tbsp extra virgin olive oil ½–1 tsp chilli flakes 1 lemon, zest only 75g/2½oz kale, stems removed salt and freshly ground black pepper Method Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper.Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes. Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper. Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper. Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes. Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes. Recipe tips This is a really versatile recipe which you can adapt to suit the seasons, just keep total weights roughly the same. This is an early autumn mix of green veg – in summer you could go for French beans, fennel and spring onions; in winter Brussels sprouts, purple sprouting broccoli and chicory would work well; in spring asparagus, samphire and broccoli would be a great combination. You can prep a batch of this at the start of the week, then keep in a sealed container in the fridge for 3 days, to easily add greens to your meals.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roasted_green_vegetables_18824",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted green vegetables recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This versatile roasted green veg recipe can be used as a blueprint throughout the seasons. 100g/3½oz tenderstem broccoli, larger spears halved lengthways1 leek, cleaned, split lengthways and sliced into 31 courgette, cut into 2cm/¾in chunks100g/3½oz runner beans, trimmed and cut into 31 tbsp extra virgin olive oil½–1 tsp chilli flakes1 lemon, zest only75g/2½oz kale, stems removedsalt and freshly ground black pepper 100g/3½oz tenderstem broccoli, larger spears halved lengthways 1 leek, cleaned, split lengthways and sliced into 3 1 courgette, cut into 2cm/¾in chunks 100g/3½oz runner beans, trimmed and cut into 3 1 tbsp extra virgin olive oil ½–1 tsp chilli flakes 1 lemon, zest only 75g/2½oz kale, stems removed salt and freshly ground black pepper Method Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper.Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes. Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper. Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper. Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes. Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes. Recipe tips This is a really versatile recipe which you can adapt to suit the seasons, just keep total weights roughly the same. This is an early autumn mix of green veg – in summer you could go for French beans, fennel and spring onions; in winter Brussels sprouts, purple sprouting broccoli and chicory would work well; in spring asparagus, samphire and broccoli would be a great combination. You can prep a batch of this at the start of the week, then keep in a sealed container in the fridge for 3 days, to easily add greens to your meals."
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5902384931d9742d553d044f3414a01a305860fc5e8b40a1001aa74cda85ed47
|
Vegan roasted vegetable tart recipe
An average of 0.0 out of 5 stars from 0 ratings This simple vegetable tart is packed with a mix of thyme-roasted Mediterranean vegetables and finished with vegan salad cheese and sundried tomatoes for extra sunshine flavour. 2 red onions, sliced into rings 3 red peppers, cut into quarters 3 yellow peppers, cut into quarters3 Portobello mushrooms, sliced 1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp olive oil2 aubergines, sliced2 courgettes, sliced200ml/7fl oz balsamic vinegar 50–100g/1¾–3½oz soft light brown sugar 12 sun-dried tomatoes, rehydrated in boiling water and drained500g/1lb 2oz vegan ready-rolled puff pastry maple syrup, for brushingplant-based milk, for brushing100g/3½oz plant-based salad cheese, diced 2 bunches fresh basil, leaves picked 2 red onions, sliced into rings 3 red peppers, cut into quarters 3 yellow peppers, cut into quarters 3 Portobello mushrooms, sliced 1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp olive oil 2 aubergines, sliced 2 courgettes, sliced 200ml/7fl oz balsamic vinegar 50–100g/1¾–3½oz soft light brown sugar 12 sun-dried tomatoes, rehydrated in boiling water and drained 500g/1lb 2oz vegan ready-rolled puff pastry maple syrup, for brushing plant-based milk, for brushing 100g/3½oz plant-based salad cheese, diced 2 bunches fresh basil, leaves picked Method Place the onions, peppers, mushrooms, thyme and garlic in a roasting tin and drizzle over the oil. Stir to coat the vegetables in the oil and then roast for 30 minutes until soft and blistered. In a dry griddle pan, grill the aubergine and courgette strips on both sides until cooked through. You may need to do this in batches. Heat the balsamic vinegar and sugar together in a small saucepan until the sugar has dissolved. Put the sun-dried tomatoes in a bowl and pour over the balsamic. Leave to steep until cold. Lay the sheet of pastry on a lined baking sheet and score a 1cm border around the edge. Arrange all the cooked vegetables in the centre of the pastry, up to the edge of the border.Bush the pastry edge with a little maple syrup and plant milk and roast for 20–25 minutes until golden and risen. Once removed from the oven top with the cheese, basil leaves and the sundried tomatoes. Cut into slices and serve. Place the onions, peppers, mushrooms, thyme and garlic in a roasting tin and drizzle over the oil. Stir to coat the vegetables in the oil and then roast for 30 minutes until soft and blistered. Place the onions, peppers, mushrooms, thyme and garlic in a roasting tin and drizzle over the oil. Stir to coat the vegetables in the oil and then roast for 30 minutes until soft and blistered. In a dry griddle pan, grill the aubergine and courgette strips on both sides until cooked through. You may need to do this in batches. In a dry griddle pan, grill the aubergine and courgette strips on both sides until cooked through. You may need to do this in batches. Heat the balsamic vinegar and sugar together in a small saucepan until the sugar has dissolved. Put the sun-dried tomatoes in a bowl and pour over the balsamic. Leave to steep until cold. Heat the balsamic vinegar and sugar together in a small saucepan until the sugar has dissolved. Put the sun-dried tomatoes in a bowl and pour over the balsamic. Leave to steep until cold. Lay the sheet of pastry on a lined baking sheet and score a 1cm border around the edge. Arrange all the cooked vegetables in the centre of the pastry, up to the edge of the border. Lay the sheet of pastry on a lined baking sheet and score a 1cm border around the edge. Arrange all the cooked vegetables in the centre of the pastry, up to the edge of the border. Bush the pastry edge with a little maple syrup and plant milk and roast for 20–25 minutes until golden and risen. Bush the pastry edge with a little maple syrup and plant milk and roast for 20–25 minutes until golden and risen. Once removed from the oven top with the cheese, basil leaves and the sundried tomatoes. Cut into slices and serve. Once removed from the oven top with the cheese, basil leaves and the sundried tomatoes. Cut into slices and serve.
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{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_mediterranean_82834",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan roasted vegetable tart recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This simple vegetable tart is packed with a mix of thyme-roasted Mediterranean vegetables and finished with vegan salad cheese and sundried tomatoes for extra sunshine flavour. 2 red onions, sliced into rings 3 red peppers, cut into quarters 3 yellow peppers, cut into quarters3 Portobello mushrooms, sliced 1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp olive oil2 aubergines, sliced2 courgettes, sliced200ml/7fl oz balsamic vinegar 50–100g/1¾–3½oz soft light brown sugar 12 sun-dried tomatoes, rehydrated in boiling water and drained500g/1lb 2oz vegan ready-rolled puff pastry maple syrup, for brushingplant-based milk, for brushing100g/3½oz plant-based salad cheese, diced 2 bunches fresh basil, leaves picked 2 red onions, sliced into rings 3 red peppers, cut into quarters 3 yellow peppers, cut into quarters 3 Portobello mushrooms, sliced 1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp olive oil 2 aubergines, sliced 2 courgettes, sliced 200ml/7fl oz balsamic vinegar 50–100g/1¾–3½oz soft light brown sugar 12 sun-dried tomatoes, rehydrated in boiling water and drained 500g/1lb 2oz vegan ready-rolled puff pastry maple syrup, for brushing plant-based milk, for brushing 100g/3½oz plant-based salad cheese, diced 2 bunches fresh basil, leaves picked Method Place the onions, peppers, mushrooms, thyme and garlic in a roasting tin and drizzle over the oil. Stir to coat the vegetables in the oil and then roast for 30 minutes until soft and blistered. In a dry griddle pan, grill the aubergine and courgette strips on both sides until cooked through. You may need to do this in batches. Heat the balsamic vinegar and sugar together in a small saucepan until the sugar has dissolved. Put the sun-dried tomatoes in a bowl and pour over the balsamic. Leave to steep until cold. Lay the sheet of pastry on a lined baking sheet and score a 1cm border around the edge. Arrange all the cooked vegetables in the centre of the pastry, up to the edge of the border.Bush the pastry edge with a little maple syrup and plant milk and roast for 20–25 minutes until golden and risen. Once removed from the oven top with the cheese, basil leaves and the sundried tomatoes. Cut into slices and serve. Place the onions, peppers, mushrooms, thyme and garlic in a roasting tin and drizzle over the oil. Stir to coat the vegetables in the oil and then roast for 30 minutes until soft and blistered. Place the onions, peppers, mushrooms, thyme and garlic in a roasting tin and drizzle over the oil. Stir to coat the vegetables in the oil and then roast for 30 minutes until soft and blistered. In a dry griddle pan, grill the aubergine and courgette strips on both sides until cooked through. You may need to do this in batches. In a dry griddle pan, grill the aubergine and courgette strips on both sides until cooked through. You may need to do this in batches. Heat the balsamic vinegar and sugar together in a small saucepan until the sugar has dissolved. Put the sun-dried tomatoes in a bowl and pour over the balsamic. Leave to steep until cold. Heat the balsamic vinegar and sugar together in a small saucepan until the sugar has dissolved. Put the sun-dried tomatoes in a bowl and pour over the balsamic. Leave to steep until cold. Lay the sheet of pastry on a lined baking sheet and score a 1cm border around the edge. Arrange all the cooked vegetables in the centre of the pastry, up to the edge of the border. Lay the sheet of pastry on a lined baking sheet and score a 1cm border around the edge. Arrange all the cooked vegetables in the centre of the pastry, up to the edge of the border. Bush the pastry edge with a little maple syrup and plant milk and roast for 20–25 minutes until golden and risen. Bush the pastry edge with a little maple syrup and plant milk and roast for 20–25 minutes until golden and risen. Once removed from the oven top with the cheese, basil leaves and the sundried tomatoes. Cut into slices and serve. Once removed from the oven top with the cheese, basil leaves and the sundried tomatoes. Cut into slices and serve."
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ba3d0743c947d62e8b987a32e47e7791783e45c0663d3acbc102dd5630fab365
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Roast parsnips recipe
An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_roast_parsnips_80898_16x9.jpg James Martin roasts his parsnips in honey and sherry to bring out their natural sweetness. A Christmas dinner must. 500g/1lb 2oz parsnips, peeled and cut into quarters lengthways4 tbsp sherry4 tbsp clear honeysalt and freshly ground black pepper 500g/1lb 2oz parsnips, peeled and cut into quarters lengthways 4 tbsp sherry 4 tbsp clear honey salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper. Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper. Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper. Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown. Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown.
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"url": "https://www.bbc.co.uk/food/recipes/honey_roast_parsnips_80898",
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"title": "Roast parsnips recipe",
"content": "An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_roast_parsnips_80898_16x9.jpg James Martin roasts his parsnips in honey and sherry to bring out their natural sweetness. A Christmas dinner must. 500g/1lb 2oz parsnips, peeled and cut into quarters lengthways4 tbsp sherry4 tbsp clear honeysalt and freshly ground black pepper 500g/1lb 2oz parsnips, peeled and cut into quarters lengthways 4 tbsp sherry 4 tbsp clear honey salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper. Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper. Place the parsnips, sherry and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper. Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown. Roast in the oven for 30 minutes, turning half way through, until the parsnips are tender and golden-brown."
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7c7572ae3f886f10f4de63e8497f47a2a3e7eb0439c2fc2882cc004d204cd057
|
Prosciutto-wrapped baby carrots recipe
An average of 5.0 out of 5 stars from 1 rating 1kg/2lb 4oz mixed heirloom baby carrots, trimmed and peeled 8 slices prosciutto, cut into 8cm/3¼in long strips 4 fresh bay leaves8 strips orange peel 2 tbsp extra virgin olive oil 2 tbsp pure maple syrup sea salt and freshly ground black pepper 1kg/2lb 4oz mixed heirloom baby carrots, trimmed and peeled 8 slices prosciutto, cut into 8cm/3¼in long strips 4 fresh bay leaves 8 strips orange peel 2 tbsp extra virgin olive oil 2 tbsp pure maple syrup sea salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes. Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender. Sprinkle the carrots with extra pepper to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes. Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender. Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender. Sprinkle the carrots with extra pepper to serve. Sprinkle the carrots with extra pepper to serve.
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"title": "Prosciutto-wrapped baby carrots recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1kg/2lb 4oz mixed heirloom baby carrots, trimmed and peeled 8 slices prosciutto, cut into 8cm/3¼in long strips 4 fresh bay leaves8 strips orange peel 2 tbsp extra virgin olive oil 2 tbsp pure maple syrup sea salt and freshly ground black pepper 1kg/2lb 4oz mixed heirloom baby carrots, trimmed and peeled 8 slices prosciutto, cut into 8cm/3¼in long strips 4 fresh bay leaves 8 strips orange peel 2 tbsp extra virgin olive oil 2 tbsp pure maple syrup sea salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes. Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender. Sprinkle the carrots with extra pepper to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two large oven dishes. Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender. Wrap each carrot in a strip of prosciutto. Place the wrapped carrots, bay leaves and orange peel in the oven dishes. Drizzle with the oil and maple syrup and sprinkle with salt and pepper. Roast for 15–18 minutes, or until the prosciutto is golden brown and the carrots are tender. Sprinkle the carrots with extra pepper to serve. Sprinkle the carrots with extra pepper to serve."
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Thyme and champagne roasted parsnips recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/champagne_parsnips_20231_16x9.jpg 2kg/4lb 8oz parsnips, peeled, quartered and cut into 8cm/3¼in lengths120g/4¼oz brown sugar16 sprigs fresh lemon thyme, plus extra to serve500ml/18fl oz champagne or sparkling winesalt and freshly ground black pepper 2kg/4lb 8oz parsnips, peeled, quartered and cut into 8cm/3¼in lengths 120g/4¼oz brown sugar 16 sprigs fresh lemon thyme, plus extra to serve 500ml/18fl oz champagne or sparkling wine salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve.
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"title": "Thyme and champagne roasted parsnips recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/champagne_parsnips_20231_16x9.jpg 2kg/4lb 8oz parsnips, peeled, quartered and cut into 8cm/3¼in lengths120g/4¼oz brown sugar16 sprigs fresh lemon thyme, plus extra to serve500ml/18fl oz champagne or sparkling winesalt and freshly ground black pepper 2kg/4lb 8oz parsnips, peeled, quartered and cut into 8cm/3¼in lengths 120g/4¼oz brown sugar 16 sprigs fresh lemon thyme, plus extra to serve 500ml/18fl oz champagne or sparkling wine salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve."
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c722f985ea0787e19955e567516675e7858bfe3d8fb80ddb787cb25f4902578a
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Hasselback butternut squash recipe
To make the pomegranate dressing, mix together the garlic, pomegranate molasses and clementine juice in a small bowl. Season with salt and pepper and whisk in the oil. If making the day before, store in an airtight container in the fridge and bring out 1 hour before serving. To make the tahini and herb sauce, roughly chop half of the coriander, mint and parsley, and set aside to decorate the dish at the end. To keep it all fresh, store in the fridge covered with a damp piece of kitchen towel. Finely chop the remaining herbs and place in a small mixing bowl. Whisk in the tahini and clementine juice then add 6 tablespoons water, stirring to combine. Season with salt and pepper. If making the day before store in an airtight container in the fridge and bring out 1 hour before serving. To make the crispy ginger and onions, lay a double layer of kitchen paper on a plate. In a small saucepan over a medium heat, warm the oil to 170C or until hot enough to make a piece of ginger sizzle when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the ginger matchsticks until they turn golden (2–3 minutes) then scoop out with a slotted spoon and lay on the paper to drain. In the same saucepan, with the oil still hot, fry the sliced onions, stirring often, until light golden (3–5 minutes). Remove using a slotted spoon, place on the kitchen paper and spread out to cool. If making the day before, store in an airtight somewhere cool and dry (but not the fridge). To make the hasselback butternut squash, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Wash the squash, pat dry, then cut in half lengthways and scoop out the seeds. Place one half of the squash flat-side down on a chopping board and lay a wooden spoon along each long edge. Make cuts down at 1cm/½in intervals across the squash – the spoons will prevent you slicing all the way through. Repeat with the other half. Rub the squash all over with the oil and season with salt and pepper. Sprinkle ½ teaspoon mixed spice over each of the flat sides and place on the baking tray, flat sides down. Roast for 30 minutes, then scatter the chestnuts onto the tray and return everything to the oven for a further 20–30 minutes, or until the squash is soft when pierced with a knife. To serve, spread the tahini sauce onto a serving platter and place the hot roasted squash, and chestnuts on top. Pour over the pomegranate dressing then scatter over the pomegranate seeds, roughly chopped herbs, sliced chilli and finally the crispy ginger and onions. To make the pomegranate dressing, mix together the garlic, pomegranate molasses and clementine juice in a small bowl. Season with salt and pepper and whisk in the oil. If making the day before, store in an airtight container in the fridge and bring out 1 hour before serving. To make the pomegranate dressing, mix together the garlic, pomegranate molasses and clementine juice in a small bowl. Season with salt and pepper and whisk in the oil. If making the day before, store in an airtight container in the fridge and bring out 1 hour before serving. To make the tahini and herb sauce, roughly chop half of the coriander, mint and parsley, and set aside to decorate the dish at the end. To keep it all fresh, store in the fridge covered with a damp piece of kitchen towel. To make the tahini and herb sauce, roughly chop half of the coriander, mint and parsley, and set aside to decorate the dish at the end. To keep it all fresh, store in the fridge covered with a damp piece of kitchen towel. Finely chop the remaining herbs and place in a small mixing bowl. Whisk in the tahini and clementine juice then add 6 tablespoons water, stirring to combine. Season with salt and pepper. If making the day before store in an airtight container in the fridge and bring out 1 hour before serving. Finely chop the remaining herbs and place in a small mixing bowl. Whisk in the tahini and clementine juice then add 6 tablespoons water, stirring to combine. Season with salt and pepper. If making the day before store in an airtight container in the fridge and bring out 1 hour before serving. To make the crispy ginger and onions, lay a double layer of kitchen paper on a plate. In a small saucepan over a medium heat, warm the oil to 170C or until hot enough to make a piece of ginger sizzle when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the ginger matchsticks until they turn golden (2–3 minutes) then scoop out with a slotted spoon and lay on the paper to drain. To make the crispy ginger and onions, lay a double layer of kitchen paper on a plate. In a small saucepan over a medium heat, warm the oil to 170C or until hot enough to make a piece of ginger sizzle when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the ginger matchsticks until they turn golden (2–3 minutes) then scoop out with a slotted spoon and lay on the paper to drain. In the same saucepan, with the oil still hot, fry the sliced onions, stirring often, until light golden (3–5 minutes). Remove using a slotted spoon, place on the kitchen paper and spread out to cool. If making the day before, store in an airtight somewhere cool and dry (but not the fridge). In the same saucepan, with the oil still hot, fry the sliced onions, stirring often, until light golden (3–5 minutes). Remove using a slotted spoon, place on the kitchen paper and spread out to cool. If making the day before, store in an airtight somewhere cool and dry (but not the fridge). To make the hasselback butternut squash, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. To make the hasselback butternut squash, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Wash the squash, pat dry, then cut in half lengthways and scoop out the seeds. Place one half of the squash flat-side down on a chopping board and lay a wooden spoon along each long edge. Make cuts down at 1cm/½in intervals across the squash – the spoons will prevent you slicing all the way through. Repeat with the other half. Wash the squash, pat dry, then cut in half lengthways and scoop out the seeds. Place one half of the squash flat-side down on a chopping board and lay a wooden spoon along each long edge. Make cuts down at 1cm/½in intervals across the squash – the spoons will prevent you slicing all the way through. Repeat with the other half. Rub the squash all over with the oil and season with salt and pepper. Sprinkle ½ teaspoon mixed spice over each of the flat sides and place on the baking tray, flat sides down. Roast for 30 minutes, then scatter the chestnuts onto the tray and return everything to the oven for a further 20–30 minutes, or until the squash is soft when pierced with a knife. Rub the squash all over with the oil and season with salt and pepper. Sprinkle ½ teaspoon mixed spice over each of the flat sides and place on the baking tray, flat sides down. Roast for 30 minutes, then scatter the chestnuts onto the tray and return everything to the oven for a further 20–30 minutes, or until the squash is soft when pierced with a knife. To serve, spread the tahini sauce onto a serving platter and place the hot roasted squash, and chestnuts on top. Pour over the pomegranate dressing then scatter over the pomegranate seeds, roughly chopped herbs, sliced chilli and finally the crispy ginger and onions. To serve, spread the tahini sauce onto a serving platter and place the hot roasted squash, and chestnuts on top. Pour over the pomegranate dressing then scatter over the pomegranate seeds, roughly chopped herbs, sliced chilli and finally the crispy ginger and onions.
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"title": "Hasselback butternut squash recipe",
"content": "To make the pomegranate dressing, mix together the garlic, pomegranate molasses and clementine juice in a small bowl. Season with salt and pepper and whisk in the oil. If making the day before, store in an airtight container in the fridge and bring out 1 hour before serving. To make the tahini and herb sauce, roughly chop half of the coriander, mint and parsley, and set aside to decorate the dish at the end. To keep it all fresh, store in the fridge covered with a damp piece of kitchen towel. Finely chop the remaining herbs and place in a small mixing bowl. Whisk in the tahini and clementine juice then add 6 tablespoons water, stirring to combine. Season with salt and pepper. If making the day before store in an airtight container in the fridge and bring out 1 hour before serving. To make the crispy ginger and onions, lay a double layer of kitchen paper on a plate. In a small saucepan over a medium heat, warm the oil to 170C or until hot enough to make a piece of ginger sizzle when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the ginger matchsticks until they turn golden (2–3 minutes) then scoop out with a slotted spoon and lay on the paper to drain. In the same saucepan, with the oil still hot, fry the sliced onions, stirring often, until light golden (3–5 minutes). Remove using a slotted spoon, place on the kitchen paper and spread out to cool. If making the day before, store in an airtight somewhere cool and dry (but not the fridge). To make the hasselback butternut squash, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Wash the squash, pat dry, then cut in half lengthways and scoop out the seeds. Place one half of the squash flat-side down on a chopping board and lay a wooden spoon along each long edge. Make cuts down at 1cm/½in intervals across the squash – the spoons will prevent you slicing all the way through. Repeat with the other half. Rub the squash all over with the oil and season with salt and pepper. Sprinkle ½ teaspoon mixed spice over each of the flat sides and place on the baking tray, flat sides down. Roast for 30 minutes, then scatter the chestnuts onto the tray and return everything to the oven for a further 20–30 minutes, or until the squash is soft when pierced with a knife. To serve, spread the tahini sauce onto a serving platter and place the hot roasted squash, and chestnuts on top. Pour over the pomegranate dressing then scatter over the pomegranate seeds, roughly chopped herbs, sliced chilli and finally the crispy ginger and onions. To make the pomegranate dressing, mix together the garlic, pomegranate molasses and clementine juice in a small bowl. Season with salt and pepper and whisk in the oil. If making the day before, store in an airtight container in the fridge and bring out 1 hour before serving. To make the pomegranate dressing, mix together the garlic, pomegranate molasses and clementine juice in a small bowl. Season with salt and pepper and whisk in the oil. If making the day before, store in an airtight container in the fridge and bring out 1 hour before serving. To make the tahini and herb sauce, roughly chop half of the coriander, mint and parsley, and set aside to decorate the dish at the end. To keep it all fresh, store in the fridge covered with a damp piece of kitchen towel. To make the tahini and herb sauce, roughly chop half of the coriander, mint and parsley, and set aside to decorate the dish at the end. To keep it all fresh, store in the fridge covered with a damp piece of kitchen towel. Finely chop the remaining herbs and place in a small mixing bowl. Whisk in the tahini and clementine juice then add 6 tablespoons water, stirring to combine. Season with salt and pepper. If making the day before store in an airtight container in the fridge and bring out 1 hour before serving. Finely chop the remaining herbs and place in a small mixing bowl. Whisk in the tahini and clementine juice then add 6 tablespoons water, stirring to combine. Season with salt and pepper. If making the day before store in an airtight container in the fridge and bring out 1 hour before serving. To make the crispy ginger and onions, lay a double layer of kitchen paper on a plate. In a small saucepan over a medium heat, warm the oil to 170C or until hot enough to make a piece of ginger sizzle when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the ginger matchsticks until they turn golden (2–3 minutes) then scoop out with a slotted spoon and lay on the paper to drain. To make the crispy ginger and onions, lay a double layer of kitchen paper on a plate. In a small saucepan over a medium heat, warm the oil to 170C or until hot enough to make a piece of ginger sizzle when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the ginger matchsticks until they turn golden (2–3 minutes) then scoop out with a slotted spoon and lay on the paper to drain. In the same saucepan, with the oil still hot, fry the sliced onions, stirring often, until light golden (3–5 minutes). Remove using a slotted spoon, place on the kitchen paper and spread out to cool. If making the day before, store in an airtight somewhere cool and dry (but not the fridge). In the same saucepan, with the oil still hot, fry the sliced onions, stirring often, until light golden (3–5 minutes). Remove using a slotted spoon, place on the kitchen paper and spread out to cool. If making the day before, store in an airtight somewhere cool and dry (but not the fridge). To make the hasselback butternut squash, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. To make the hasselback butternut squash, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Wash the squash, pat dry, then cut in half lengthways and scoop out the seeds. Place one half of the squash flat-side down on a chopping board and lay a wooden spoon along each long edge. Make cuts down at 1cm/½in intervals across the squash – the spoons will prevent you slicing all the way through. Repeat with the other half. Wash the squash, pat dry, then cut in half lengthways and scoop out the seeds. Place one half of the squash flat-side down on a chopping board and lay a wooden spoon along each long edge. Make cuts down at 1cm/½in intervals across the squash – the spoons will prevent you slicing all the way through. Repeat with the other half. Rub the squash all over with the oil and season with salt and pepper. Sprinkle ½ teaspoon mixed spice over each of the flat sides and place on the baking tray, flat sides down. Roast for 30 minutes, then scatter the chestnuts onto the tray and return everything to the oven for a further 20–30 minutes, or until the squash is soft when pierced with a knife. Rub the squash all over with the oil and season with salt and pepper. Sprinkle ½ teaspoon mixed spice over each of the flat sides and place on the baking tray, flat sides down. Roast for 30 minutes, then scatter the chestnuts onto the tray and return everything to the oven for a further 20–30 minutes, or until the squash is soft when pierced with a knife. To serve, spread the tahini sauce onto a serving platter and place the hot roasted squash, and chestnuts on top. Pour over the pomegranate dressing then scatter over the pomegranate seeds, roughly chopped herbs, sliced chilli and finally the crispy ginger and onions. To serve, spread the tahini sauce onto a serving platter and place the hot roasted squash, and chestnuts on top. Pour over the pomegranate dressing then scatter over the pomegranate seeds, roughly chopped herbs, sliced chilli and finally the crispy ginger and onions."
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Air fryer sprouts with chestnut and bacon recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sprouts_01235_16x9.jpg Sprouts are underrated and can be such a delicious side – cooked right, they add texture, flavour and colour to a dish. 50g/3 tbsp butter, melted500g/1lb 2oz fresh or frozen Brussels sprouts (if fresh, cut in half)100g/3½oz bacon lardons50g/1¾oz pre-cooked chestnuts, choppedsea salt flakes and freshly ground black pepper 50g/3 tbsp butter, melted 500g/1lb 2oz fresh or frozen Brussels sprouts (if fresh, cut in half) 100g/3½oz bacon lardons 50g/1¾oz pre-cooked chestnuts, chopped sea salt flakes and freshly ground black pepper Method Heat the air fryer to 180C. In a large bowl, mix the melted butter with the sprouts, season with salt and pepper and place in the air fryer basket. Add the bacon lardons. Cook for 5 minutes then add the chestnuts. Cook for another 5–10 minutes, checking at 5-minute intervals until cooked to your liking. Heat the air fryer to 180C. Heat the air fryer to 180C. In a large bowl, mix the melted butter with the sprouts, season with salt and pepper and place in the air fryer basket. Add the bacon lardons. In a large bowl, mix the melted butter with the sprouts, season with salt and pepper and place in the air fryer basket. Add the bacon lardons. Cook for 5 minutes then add the chestnuts. Cook for another 5–10 minutes, checking at 5-minute intervals until cooked to your liking. Cook for 5 minutes then add the chestnuts. Cook for another 5–10 minutes, checking at 5-minute intervals until cooked to your liking. Recipe tips You can, of course, make these vegetarian by removing the bacon and make them vegan by doing the same and using a dairy-free vegan alternative butter.
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"title": "Air fryer sprouts with chestnut and bacon recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sprouts_01235_16x9.jpg Sprouts are underrated and can be such a delicious side – cooked right, they add texture, flavour and colour to a dish. 50g/3 tbsp butter, melted500g/1lb 2oz fresh or frozen Brussels sprouts (if fresh, cut in half)100g/3½oz bacon lardons50g/1¾oz pre-cooked chestnuts, choppedsea salt flakes and freshly ground black pepper 50g/3 tbsp butter, melted 500g/1lb 2oz fresh or frozen Brussels sprouts (if fresh, cut in half) 100g/3½oz bacon lardons 50g/1¾oz pre-cooked chestnuts, chopped sea salt flakes and freshly ground black pepper Method Heat the air fryer to 180C. In a large bowl, mix the melted butter with the sprouts, season with salt and pepper and place in the air fryer basket. Add the bacon lardons. Cook for 5 minutes then add the chestnuts. Cook for another 5–10 minutes, checking at 5-minute intervals until cooked to your liking. Heat the air fryer to 180C. Heat the air fryer to 180C. In a large bowl, mix the melted butter with the sprouts, season with salt and pepper and place in the air fryer basket. Add the bacon lardons. In a large bowl, mix the melted butter with the sprouts, season with salt and pepper and place in the air fryer basket. Add the bacon lardons. Cook for 5 minutes then add the chestnuts. Cook for another 5–10 minutes, checking at 5-minute intervals until cooked to your liking. Cook for 5 minutes then add the chestnuts. Cook for another 5–10 minutes, checking at 5-minute intervals until cooked to your liking. Recipe tips You can, of course, make these vegetarian by removing the bacon and make them vegan by doing the same and using a dairy-free vegan alternative butter."
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Roast cauliflower popcorn recipe
An average of 4.3 out of 5 stars from 6 ratings Florets of cauliflower are marinated in spices and then roasted until the edges start to char and caramelise. This is a great healthy snack or zingy vegetarian side dish. 1 tbsp lime pickle1 tsp cumin seeds½ tsp ground turmeric½–1 tsp dried chilli flakes2 tbsp olive oil1 cauliflower (about 800g–1kg/1lb 12oz–2lb 4oz), cut into small floretssalt1 lime, cut into wedges, to servehandful fresh coriander, finely chopped, to serve2 tbsp live plain yoghurt (or plant-based yoghurt), to serve2 tbsp pomegranate seeds, to serve 1 tbsp lime pickle 1 tsp cumin seeds ½ tsp ground turmeric ½–1 tsp dried chilli flakes 2 tbsp olive oil 1 cauliflower (about 800g–1kg/1lb 12oz–2lb 4oz), cut into small florets salt 1 lime, cut into wedges, to serve handful fresh coriander, finely chopped, to serve 2 tbsp live plain yoghurt (or plant-based yoghurt), to serve 2 tbsp pomegranate seeds, to serve Method Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper. Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine. Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is. Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.)Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top. Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper. Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper. Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine. Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine. Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is. Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is. Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.) Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.) Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top. Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top.
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"title": "Roast cauliflower popcorn recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings Florets of cauliflower are marinated in spices and then roasted until the edges start to char and caramelise. This is a great healthy snack or zingy vegetarian side dish. 1 tbsp lime pickle1 tsp cumin seeds½ tsp ground turmeric½–1 tsp dried chilli flakes2 tbsp olive oil1 cauliflower (about 800g–1kg/1lb 12oz–2lb 4oz), cut into small floretssalt1 lime, cut into wedges, to servehandful fresh coriander, finely chopped, to serve2 tbsp live plain yoghurt (or plant-based yoghurt), to serve2 tbsp pomegranate seeds, to serve 1 tbsp lime pickle 1 tsp cumin seeds ½ tsp ground turmeric ½–1 tsp dried chilli flakes 2 tbsp olive oil 1 cauliflower (about 800g–1kg/1lb 12oz–2lb 4oz), cut into small florets salt 1 lime, cut into wedges, to serve handful fresh coriander, finely chopped, to serve 2 tbsp live plain yoghurt (or plant-based yoghurt), to serve 2 tbsp pomegranate seeds, to serve Method Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper. Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine. Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is. Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.)Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top. Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper. Preheat the oven to 240C/220C Fan/Gas 9 and line a large baking tray with baking paper. Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine. Mix the lime pickle, cumin seeds, turmeric, chilli flakes and oil to form a marinade. Pour this marinade over the cauliflower in a bowl and toss well to combine. Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is. Scatter the cauliflower over the baking tray and season with salt to taste – you may not need much salt depending on how salty the pickle is. Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.) Transfer the cauliflower to the oven and bake for 20–25 minutes until the cauliflower is charred and golden. (Alternatively, air fry at 200C for 15 minutes.) Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top. Serve the cauliflower popcorn with lime wedges, coriander, yoghurt and pomegranate seeds scattered over the top."
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Air fryer parsnips with cinnamon and orange recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_parsnips_with_67761_16x9.jpg Parsnips cooked in an air fryer produce particularly delicious results – the outsides go crispy and caramelised and the middle turns sweet and tender. They’re great just cooked with olive oil and some salt and pepper, but we’ve added a few extra ingredients here to give them a festive twist. 2 medium parsnips (about 350g/12oz) 1 tbsp olive oil 1 tsp ground cinnamon 1 orange, zested, plus 1 tbsp of the juice 1 tsp demerara sugar 2 medium parsnips (about 350g/12oz) 1 tbsp olive oil 1 tsp ground cinnamon 1 orange, zested, plus 1 tbsp of the juice 1 tsp demerara sugar Method Heat the air fryer to 180C. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks. (You want to make all pieces roughly the same size so they cook evenly – if any of your parsnips are particularly chunky, you may need to cut each section into more sticks.)Put the parsnips in a large bowl and season with salt and pepper. Add the olive oil, ground cinnamon, orange zest and juice and the sugar. Toss well, spread in your air fryer in a single layer and top with any leftover seasoning from the bowl. Cook for 18–20 minutes, giving them a little shake after 10 minutes, until crispy and caramelised on the outside and tender in the middle. Heat the air fryer to 180C. Heat the air fryer to 180C. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks. (You want to make all pieces roughly the same size so they cook evenly – if any of your parsnips are particularly chunky, you may need to cut each section into more sticks.) Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks. (You want to make all pieces roughly the same size so they cook evenly – if any of your parsnips are particularly chunky, you may need to cut each section into more sticks.) Put the parsnips in a large bowl and season with salt and pepper. Add the olive oil, ground cinnamon, orange zest and juice and the sugar. Toss well, spread in your air fryer in a single layer and top with any leftover seasoning from the bowl. Put the parsnips in a large bowl and season with salt and pepper. Add the olive oil, ground cinnamon, orange zest and juice and the sugar. Toss well, spread in your air fryer in a single layer and top with any leftover seasoning from the bowl. Cook for 18–20 minutes, giving them a little shake after 10 minutes, until crispy and caramelised on the outside and tender in the middle. Cook for 18–20 minutes, giving them a little shake after 10 minutes, until crispy and caramelised on the outside and tender in the middle. Recipe tips If you don't want to use the cinnamon, orange and sugar, you can still follow the same recipe, leaving those ingredients out.
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"processing_date": "2025-09-05T00:00:00",
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"title": "Air fryer parsnips with cinnamon and orange recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_parsnips_with_67761_16x9.jpg Parsnips cooked in an air fryer produce particularly delicious results – the outsides go crispy and caramelised and the middle turns sweet and tender. They’re great just cooked with olive oil and some salt and pepper, but we’ve added a few extra ingredients here to give them a festive twist. 2 medium parsnips (about 350g/12oz) 1 tbsp olive oil 1 tsp ground cinnamon 1 orange, zested, plus 1 tbsp of the juice 1 tsp demerara sugar 2 medium parsnips (about 350g/12oz) 1 tbsp olive oil 1 tsp ground cinnamon 1 orange, zested, plus 1 tbsp of the juice 1 tsp demerara sugar Method Heat the air fryer to 180C. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks. (You want to make all pieces roughly the same size so they cook evenly – if any of your parsnips are particularly chunky, you may need to cut each section into more sticks.)Put the parsnips in a large bowl and season with salt and pepper. Add the olive oil, ground cinnamon, orange zest and juice and the sugar. Toss well, spread in your air fryer in a single layer and top with any leftover seasoning from the bowl. Cook for 18–20 minutes, giving them a little shake after 10 minutes, until crispy and caramelised on the outside and tender in the middle. Heat the air fryer to 180C. Heat the air fryer to 180C. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks. (You want to make all pieces roughly the same size so they cook evenly – if any of your parsnips are particularly chunky, you may need to cut each section into more sticks.) Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks. (You want to make all pieces roughly the same size so they cook evenly – if any of your parsnips are particularly chunky, you may need to cut each section into more sticks.) Put the parsnips in a large bowl and season with salt and pepper. Add the olive oil, ground cinnamon, orange zest and juice and the sugar. Toss well, spread in your air fryer in a single layer and top with any leftover seasoning from the bowl. Put the parsnips in a large bowl and season with salt and pepper. Add the olive oil, ground cinnamon, orange zest and juice and the sugar. Toss well, spread in your air fryer in a single layer and top with any leftover seasoning from the bowl. Cook for 18–20 minutes, giving them a little shake after 10 minutes, until crispy and caramelised on the outside and tender in the middle. Cook for 18–20 minutes, giving them a little shake after 10 minutes, until crispy and caramelised on the outside and tender in the middle. Recipe tips If you don't want to use the cinnamon, orange and sugar, you can still follow the same recipe, leaving those ingredients out."
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Sticky pumpkin and sweet potato traybake recipe
An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_pumpkin_and_sweet_37066_16x9.jpg After a nutritious family dinner requiring minimum effort? Try this wonderfully simple traybake, with sticky, spiced chunks of pumpkin and sweet potato, red onion and peppers, served with watercress and crispy pumpkin seeds. Each serving provides 322 kcal, 7.8g protein, 49g carbohydrates (of which 25g sugars), 9.2g fat, 7.2g fibre and 0.5g salt. 2 tbsp olive oil1 tbsp red wine vinegar2 tsp honey2 garlic cloves, crushed 2 tsp cumin seeds1 tsp smoked paprika½ small pumpkin or 1 small butternut squash (approx. 600g/1lb 5oz), cut into 3cm/1¼in chunks, seeds reserved 2 sweet potatoes, cut into 3cm/1¼in chunks2 red peppers, deseeded and cut into thick wedges2 red onions, cut into thick wedges salt and freshly ground black pepper 2 tbsp olive oil 1 tbsp red wine vinegar 2 tsp honey 2 garlic cloves, crushed 2 tsp cumin seeds 1 tsp smoked paprika ½ small pumpkin or 1 small butternut squash (approx. 600g/1lb 5oz), cut into 3cm/1¼in chunks, seeds reserved 2 sweet potatoes, cut into 3cm/1¼in chunks 2 red peppers, deseeded and cut into thick wedges 2 red onions, cut into thick wedges salt and freshly ground black pepper reserved pumpkin seeds (see above), washed and patted dry with kitchen paper1 tsp olive oilpinch smoked paprika reserved pumpkin seeds (see above), washed and patted dry with kitchen paper 1 tsp olive oil pinch smoked paprika 100g/3½oz watercress or rocket250g/9oz natural yoghurt 1–2 tbsp sriracha 100g/3½oz watercress or rocket 250g/9oz natural yoghurt 1–2 tbsp sriracha Method Preheat the oven to 200C/180C Fan/Gas 6.Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking.Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool.Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking. Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking. Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool. Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool. Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds. Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds. Recipe tips This recipe makes a perfect meal-prep base for 4 lunches or dinners if you combine it with some cooked rice and add the watercress/yoghurt on the day of eating.
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"title": "Sticky pumpkin and sweet potato traybake recipe",
"content": "An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_pumpkin_and_sweet_37066_16x9.jpg After a nutritious family dinner requiring minimum effort? Try this wonderfully simple traybake, with sticky, spiced chunks of pumpkin and sweet potato, red onion and peppers, served with watercress and crispy pumpkin seeds. Each serving provides 322 kcal, 7.8g protein, 49g carbohydrates (of which 25g sugars), 9.2g fat, 7.2g fibre and 0.5g salt. 2 tbsp olive oil1 tbsp red wine vinegar2 tsp honey2 garlic cloves, crushed 2 tsp cumin seeds1 tsp smoked paprika½ small pumpkin or 1 small butternut squash (approx. 600g/1lb 5oz), cut into 3cm/1¼in chunks, seeds reserved 2 sweet potatoes, cut into 3cm/1¼in chunks2 red peppers, deseeded and cut into thick wedges2 red onions, cut into thick wedges salt and freshly ground black pepper 2 tbsp olive oil 1 tbsp red wine vinegar 2 tsp honey 2 garlic cloves, crushed 2 tsp cumin seeds 1 tsp smoked paprika ½ small pumpkin or 1 small butternut squash (approx. 600g/1lb 5oz), cut into 3cm/1¼in chunks, seeds reserved 2 sweet potatoes, cut into 3cm/1¼in chunks 2 red peppers, deseeded and cut into thick wedges 2 red onions, cut into thick wedges salt and freshly ground black pepper reserved pumpkin seeds (see above), washed and patted dry with kitchen paper1 tsp olive oilpinch smoked paprika reserved pumpkin seeds (see above), washed and patted dry with kitchen paper 1 tsp olive oil pinch smoked paprika 100g/3½oz watercress or rocket250g/9oz natural yoghurt 1–2 tbsp sriracha 100g/3½oz watercress or rocket 250g/9oz natural yoghurt 1–2 tbsp sriracha Method Preheat the oven to 200C/180C Fan/Gas 6.Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking.Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool.Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking. Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking. Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool. Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool. Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds. Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds. Recipe tips This recipe makes a perfect meal-prep base for 4 lunches or dinners if you combine it with some cooked rice and add the watercress/yoghurt on the day of eating."
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65a8f05f5550c4544ed1f3f1941a6b2e7ff357cb99ccd1b0122d12032c17aed3
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Simple stuffed butternut squash recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedsquash_92588_16x9.jpg Easy roast butternut squash topped with spiced, caramelised onions makes a great accompaniment to grilled chicken or sausages. 2 butternut squash few thick slices butter (or vegan spread)salt and freshly ground black pepper 2 butternut squash few thick slices butter (or vegan spread) salt and freshly ground black pepper 2 slices butter2-3 large onions, peeled and slicedfinger-length piece fresh root ginger, peeled and cut into matchsticks2-3 pinches ground cinnamon2-3 pinches cumin seedspinch or so paprika handful sultanas 2 slices butter 2-3 large onions, peeled and sliced finger-length piece fresh root ginger, peeled and cut into matchsticks 2-3 pinches ground cinnamon 2-3 pinches cumin seeds pinch or so paprika handful sultanas Method Preheat the oven to 200C/180C Fan/Gas 6. Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour.In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened, about 15 minutes. Add the ginger, cinnamon, cumin seeds, paprika and sultanas and continue to cook until the onions are starting to caramelise.Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour. Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour. In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened, about 15 minutes. Add the ginger, cinnamon, cumin seeds, paprika and sultanas and continue to cook until the onions are starting to caramelise. In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened, about 15 minutes. Add the ginger, cinnamon, cumin seeds, paprika and sultanas and continue to cook until the onions are starting to caramelise. Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over. Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over.
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"title": "Simple stuffed butternut squash recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedsquash_92588_16x9.jpg Easy roast butternut squash topped with spiced, caramelised onions makes a great accompaniment to grilled chicken or sausages. 2 butternut squash few thick slices butter (or vegan spread)salt and freshly ground black pepper 2 butternut squash few thick slices butter (or vegan spread) salt and freshly ground black pepper 2 slices butter2-3 large onions, peeled and slicedfinger-length piece fresh root ginger, peeled and cut into matchsticks2-3 pinches ground cinnamon2-3 pinches cumin seedspinch or so paprika handful sultanas 2 slices butter 2-3 large onions, peeled and sliced finger-length piece fresh root ginger, peeled and cut into matchsticks 2-3 pinches ground cinnamon 2-3 pinches cumin seeds pinch or so paprika handful sultanas Method Preheat the oven to 200C/180C Fan/Gas 6. Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour.In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened, about 15 minutes. Add the ginger, cinnamon, cumin seeds, paprika and sultanas and continue to cook until the onions are starting to caramelise.Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour. Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour. In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened, about 15 minutes. Add the ginger, cinnamon, cumin seeds, paprika and sultanas and continue to cook until the onions are starting to caramelise. In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened, about 15 minutes. Add the ginger, cinnamon, cumin seeds, paprika and sultanas and continue to cook until the onions are starting to caramelise. Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over. Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over."
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Cumin roasted carrots recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cuminroastcarrots_89088_16x9.jpg Roasted carrots are a great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze. Each serving provides 131kcal, 0.3g protein, 5.5g carbohydrate (of which 5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.2g salt. 150g/5½oz Chantenay carrots, or other small carrotsdrizzle olive oil2 garlic cloves, unpeeled1 sprig rosemary1 tsp cumin seedssalt and freshly ground black pepper2 tbsp chopped fresh chives, to garnish 150g/5½oz Chantenay carrots, or other small carrots drizzle olive oil 2 garlic cloves, unpeeled 1 sprig rosemary 1 tsp cumin seeds salt and freshly ground black pepper 2 tbsp chopped fresh chives, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6.Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together.Roast for 10-15 minutes, or until the carrots are tender and golden-brown. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together. Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together. Roast for 10-15 minutes, or until the carrots are tender and golden-brown. Roast for 10-15 minutes, or until the carrots are tender and golden-brown. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.
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"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cuminroastcarrots_89088_16x9.jpg Roasted carrots are a great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze. Each serving provides 131kcal, 0.3g protein, 5.5g carbohydrate (of which 5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.2g salt. 150g/5½oz Chantenay carrots, or other small carrotsdrizzle olive oil2 garlic cloves, unpeeled1 sprig rosemary1 tsp cumin seedssalt and freshly ground black pepper2 tbsp chopped fresh chives, to garnish 150g/5½oz Chantenay carrots, or other small carrots drizzle olive oil 2 garlic cloves, unpeeled 1 sprig rosemary 1 tsp cumin seeds salt and freshly ground black pepper 2 tbsp chopped fresh chives, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6.Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together.Roast for 10-15 minutes, or until the carrots are tender and golden-brown. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together. Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together. Roast for 10-15 minutes, or until the carrots are tender and golden-brown. Roast for 10-15 minutes, or until the carrots are tender and golden-brown. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives."
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Grilled celeriac 'steak' recipe
Grilled celeriac 'steak' with porcini mushroom seasoning and chips An average of 5.0 out of 5 stars from 2 ratings Twice cooked celeriac with a porcini mushroom, maple syrup and black garlic glaze. Served with crispy chips and grilled mushrooms makes for a veggie centric main meal! 2 tbsp rapeseed oil 1 medium onion, finely chopped 6 garlic cloves, left whole500g/1lb 2oz celeriac, cut into two thick rounds or 'steaks', trimmings discarded ¼ tsp dried thyme 1 tbsp soured cream 1 medium potato, cut into large chips (about 12)1 tsp porcini mushroom powder 1 tbsp maple syrup2 tbsp black garlic paste1 tbsp tamari 100g/3½oz mushrooms, halved 30g/1oz rainbow chard1 tbsp freshly chopped parsley 2 tbsp rapeseed oil 1 medium onion, finely chopped 6 garlic cloves, left whole 500g/1lb 2oz celeriac, cut into two thick rounds or 'steaks', trimmings discarded ¼ tsp dried thyme 1 tbsp soured cream 1 medium potato, cut into large chips (about 12) 1 tsp porcini mushroom powder 1 tbsp maple syrup 2 tbsp black garlic paste 1 tbsp tamari 100g/3½oz mushrooms, halved 30g/1oz rainbow chard 1 tbsp freshly chopped parsley Method Preheat the oven to 180C/160C Fan/Gas 4.Heat a tablespoon of oil in a frying pan over low heat. Gently fry the onions for 5 minutes until soft and caramelised. Mash using a wooden spoon to form a paste. Lightly oil a large sheet of kitchen foil with rapeseed oil. Place the onion paste and garlic cloves on top. Put the celeriac steaks on top. Season with thyme, salt and pepper. Wrap the foil around the celeriac to make a parcel.Bake for 30–40 minutes until the celeriac is tender. Transfer the celeriac to a plate, cover with foil and allow to rest. In a small bowl, mix the roasted onions and soured cream together. Set aside for later. Drizzle the potato chips with a little oil. Bake for 30–40 minutes, until tender and crisp at the edges.Meanwhile, make a paste with a tablespoon of oil and the porcini mushroom powder. Rub all over the baked celeriac. Heat a large frying pan over medium heat and add the maple syrup, black garlic paste and tamari. Stir constantly until well blended then remove from the heat. Brush this glaze all over the celeriac. Preheat a griddle pan, then sear the celeriac steaks for approximately two minutes on each side. Set aside.In the same pan, cook the mushrooms and rainbow chard over medium heat for a couple of minutes until charred and slightly softened. To serve, put the celeriac steaks on a serving plate, surround with mushrooms, rainbow chard and chips. Garnish with parsley and serve the soured cream dip alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat a tablespoon of oil in a frying pan over low heat. Gently fry the onions for 5 minutes until soft and caramelised. Mash using a wooden spoon to form a paste. Heat a tablespoon of oil in a frying pan over low heat. Gently fry the onions for 5 minutes until soft and caramelised. Mash using a wooden spoon to form a paste. Lightly oil a large sheet of kitchen foil with rapeseed oil. Place the onion paste and garlic cloves on top. Put the celeriac steaks on top. Season with thyme, salt and pepper. Wrap the foil around the celeriac to make a parcel. Lightly oil a large sheet of kitchen foil with rapeseed oil. Place the onion paste and garlic cloves on top. Put the celeriac steaks on top. Season with thyme, salt and pepper. Wrap the foil around the celeriac to make a parcel. Bake for 30–40 minutes until the celeriac is tender. Transfer the celeriac to a plate, cover with foil and allow to rest. Bake for 30–40 minutes until the celeriac is tender. Transfer the celeriac to a plate, cover with foil and allow to rest. In a small bowl, mix the roasted onions and soured cream together. Set aside for later. In a small bowl, mix the roasted onions and soured cream together. Set aside for later. Drizzle the potato chips with a little oil. Bake for 30–40 minutes, until tender and crisp at the edges. Drizzle the potato chips with a little oil. Bake for 30–40 minutes, until tender and crisp at the edges. Meanwhile, make a paste with a tablespoon of oil and the porcini mushroom powder. Rub all over the baked celeriac. Meanwhile, make a paste with a tablespoon of oil and the porcini mushroom powder. Rub all over the baked celeriac. Heat a large frying pan over medium heat and add the maple syrup, black garlic paste and tamari. Stir constantly until well blended then remove from the heat. Brush this glaze all over the celeriac. Heat a large frying pan over medium heat and add the maple syrup, black garlic paste and tamari. Stir constantly until well blended then remove from the heat. Brush this glaze all over the celeriac. Preheat a griddle pan, then sear the celeriac steaks for approximately two minutes on each side. Set aside. Preheat a griddle pan, then sear the celeriac steaks for approximately two minutes on each side. Set aside. In the same pan, cook the mushrooms and rainbow chard over medium heat for a couple of minutes until charred and slightly softened. In the same pan, cook the mushrooms and rainbow chard over medium heat for a couple of minutes until charred and slightly softened. To serve, put the celeriac steaks on a serving plate, surround with mushrooms, rainbow chard and chips. Garnish with parsley and serve the soured cream dip alongside. To serve, put the celeriac steaks on a serving plate, surround with mushrooms, rainbow chard and chips. Garnish with parsley and serve the soured cream dip alongside. Recipe tips If you don't need this recipe to be gluten-free you can use soy sauce instead of tamari. The trimmings leftover from cutting the celeriac into steaks can be saved to use in stews, soups and gratins.
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"title": "Grilled celeriac 'steak' recipe",
"content": "Grilled celeriac 'steak' with porcini mushroom seasoning and chips An average of 5.0 out of 5 stars from 2 ratings Twice cooked celeriac with a porcini mushroom, maple syrup and black garlic glaze. Served with crispy chips and grilled mushrooms makes for a veggie centric main meal! 2 tbsp rapeseed oil 1 medium onion, finely chopped 6 garlic cloves, left whole500g/1lb 2oz celeriac, cut into two thick rounds or 'steaks', trimmings discarded ¼ tsp dried thyme 1 tbsp soured cream 1 medium potato, cut into large chips (about 12)1 tsp porcini mushroom powder 1 tbsp maple syrup2 tbsp black garlic paste1 tbsp tamari 100g/3½oz mushrooms, halved 30g/1oz rainbow chard1 tbsp freshly chopped parsley 2 tbsp rapeseed oil 1 medium onion, finely chopped 6 garlic cloves, left whole 500g/1lb 2oz celeriac, cut into two thick rounds or 'steaks', trimmings discarded ¼ tsp dried thyme 1 tbsp soured cream 1 medium potato, cut into large chips (about 12) 1 tsp porcini mushroom powder 1 tbsp maple syrup 2 tbsp black garlic paste 1 tbsp tamari 100g/3½oz mushrooms, halved 30g/1oz rainbow chard 1 tbsp freshly chopped parsley Method Preheat the oven to 180C/160C Fan/Gas 4.Heat a tablespoon of oil in a frying pan over low heat. Gently fry the onions for 5 minutes until soft and caramelised. Mash using a wooden spoon to form a paste. Lightly oil a large sheet of kitchen foil with rapeseed oil. Place the onion paste and garlic cloves on top. Put the celeriac steaks on top. Season with thyme, salt and pepper. Wrap the foil around the celeriac to make a parcel.Bake for 30–40 minutes until the celeriac is tender. Transfer the celeriac to a plate, cover with foil and allow to rest. In a small bowl, mix the roasted onions and soured cream together. Set aside for later. Drizzle the potato chips with a little oil. Bake for 30–40 minutes, until tender and crisp at the edges.Meanwhile, make a paste with a tablespoon of oil and the porcini mushroom powder. Rub all over the baked celeriac. Heat a large frying pan over medium heat and add the maple syrup, black garlic paste and tamari. Stir constantly until well blended then remove from the heat. Brush this glaze all over the celeriac. Preheat a griddle pan, then sear the celeriac steaks for approximately two minutes on each side. Set aside.In the same pan, cook the mushrooms and rainbow chard over medium heat for a couple of minutes until charred and slightly softened. To serve, put the celeriac steaks on a serving plate, surround with mushrooms, rainbow chard and chips. Garnish with parsley and serve the soured cream dip alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat a tablespoon of oil in a frying pan over low heat. Gently fry the onions for 5 minutes until soft and caramelised. Mash using a wooden spoon to form a paste. Heat a tablespoon of oil in a frying pan over low heat. Gently fry the onions for 5 minutes until soft and caramelised. Mash using a wooden spoon to form a paste. Lightly oil a large sheet of kitchen foil with rapeseed oil. Place the onion paste and garlic cloves on top. Put the celeriac steaks on top. Season with thyme, salt and pepper. Wrap the foil around the celeriac to make a parcel. Lightly oil a large sheet of kitchen foil with rapeseed oil. Place the onion paste and garlic cloves on top. Put the celeriac steaks on top. Season with thyme, salt and pepper. Wrap the foil around the celeriac to make a parcel. Bake for 30–40 minutes until the celeriac is tender. Transfer the celeriac to a plate, cover with foil and allow to rest. Bake for 30–40 minutes until the celeriac is tender. Transfer the celeriac to a plate, cover with foil and allow to rest. In a small bowl, mix the roasted onions and soured cream together. Set aside for later. In a small bowl, mix the roasted onions and soured cream together. Set aside for later. Drizzle the potato chips with a little oil. Bake for 30–40 minutes, until tender and crisp at the edges. Drizzle the potato chips with a little oil. Bake for 30–40 minutes, until tender and crisp at the edges. Meanwhile, make a paste with a tablespoon of oil and the porcini mushroom powder. Rub all over the baked celeriac. Meanwhile, make a paste with a tablespoon of oil and the porcini mushroom powder. Rub all over the baked celeriac. Heat a large frying pan over medium heat and add the maple syrup, black garlic paste and tamari. Stir constantly until well blended then remove from the heat. Brush this glaze all over the celeriac. Heat a large frying pan over medium heat and add the maple syrup, black garlic paste and tamari. Stir constantly until well blended then remove from the heat. Brush this glaze all over the celeriac. Preheat a griddle pan, then sear the celeriac steaks for approximately two minutes on each side. Set aside. Preheat a griddle pan, then sear the celeriac steaks for approximately two minutes on each side. Set aside. In the same pan, cook the mushrooms and rainbow chard over medium heat for a couple of minutes until charred and slightly softened. In the same pan, cook the mushrooms and rainbow chard over medium heat for a couple of minutes until charred and slightly softened. To serve, put the celeriac steaks on a serving plate, surround with mushrooms, rainbow chard and chips. Garnish with parsley and serve the soured cream dip alongside. To serve, put the celeriac steaks on a serving plate, surround with mushrooms, rainbow chard and chips. Garnish with parsley and serve the soured cream dip alongside. Recipe tips If you don't need this recipe to be gluten-free you can use soy sauce instead of tamari. The trimmings leftover from cutting the celeriac into steaks can be saved to use in stews, soups and gratins."
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Sausages, fried potatoes and onion gravy recipe
An average of 3.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_with_fried_35419_16x9.jpg In this fresh, summery take on sausage and mash, twice-cooked crispy thyme potatoes and homemade gravy are the perfect accompaniment to those bangers. 400g/14oz new potatoes 2 tbsp butter 4 red onions, thinly sliced 2 tsp fresh thyme leaves, chopped 1 tbsp plain flour100ml/3½fl oz red wine (optional)500ml/18fl oz good quality chicken stock 1 tbsp Dijon mustard 2 tbsp Worcestershire sauce 2-3 tbsp olive oil 8 large pork sausages salt and freshly ground black pepper 400g/14oz new potatoes 2 tbsp butter 4 red onions, thinly sliced 2 tsp fresh thyme leaves, chopped 1 tbsp plain flour 100ml/3½fl oz red wine (optional) 500ml/18fl oz good quality chicken stock 1 tbsp Dijon mustard 2 tbsp Worcestershire sauce 2-3 tbsp olive oil 8 large pork sausages salt and freshly ground black pepper Method Fill a medium saucepan with water, season with a tablespoon salt and add the potatoes. Bring to a simmer and cook for 10 minutes until the potatoes are soft. Drain and slice the potatoes into 1cm/½in discs. Set them to one side. In a medium saucepan, melt the butter, add the onions and thyme to the pan and gently fry for 10 minutes until soft and starting to caramelise. Stir in the flour and cook for 2 minutes. Add the wine and the stock and bring to a boil, stirring all the time until you have a thick gravy. Add the mustard, salt and pepper, and Worcestershire sauce to taste. Set aside while you cook the sausages and potatoes.In a large skillet, heat 1 tablespoon of olive oil on a medium-high heat, and cook the sausages for 4 minutes on each side or until cooked through. Set them aside to keep warm while your fry the potatoes in the same pan.Heat the remaining olive oil on a high heat, carefully place the potato slices into the pan and turn every couple of minutes until golden on both sides. Repeat until all are cooked and crispy. Season with a generous pinch of salt.Serve the sausages and crispy potatoes with the gravy. Fill a medium saucepan with water, season with a tablespoon salt and add the potatoes. Bring to a simmer and cook for 10 minutes until the potatoes are soft. Drain and slice the potatoes into 1cm/½in discs. Set them to one side. Fill a medium saucepan with water, season with a tablespoon salt and add the potatoes. Bring to a simmer and cook for 10 minutes until the potatoes are soft. Drain and slice the potatoes into 1cm/½in discs. Set them to one side. In a medium saucepan, melt the butter, add the onions and thyme to the pan and gently fry for 10 minutes until soft and starting to caramelise. Stir in the flour and cook for 2 minutes. Add the wine and the stock and bring to a boil, stirring all the time until you have a thick gravy. In a medium saucepan, melt the butter, add the onions and thyme to the pan and gently fry for 10 minutes until soft and starting to caramelise. Stir in the flour and cook for 2 minutes. Add the wine and the stock and bring to a boil, stirring all the time until you have a thick gravy. Add the mustard, salt and pepper, and Worcestershire sauce to taste. Set aside while you cook the sausages and potatoes. Add the mustard, salt and pepper, and Worcestershire sauce to taste. Set aside while you cook the sausages and potatoes. In a large skillet, heat 1 tablespoon of olive oil on a medium-high heat, and cook the sausages for 4 minutes on each side or until cooked through. Set them aside to keep warm while your fry the potatoes in the same pan. In a large skillet, heat 1 tablespoon of olive oil on a medium-high heat, and cook the sausages for 4 minutes on each side or until cooked through. Set them aside to keep warm while your fry the potatoes in the same pan. Heat the remaining olive oil on a high heat, carefully place the potato slices into the pan and turn every couple of minutes until golden on both sides. Repeat until all are cooked and crispy. Season with a generous pinch of salt. Heat the remaining olive oil on a high heat, carefully place the potato slices into the pan and turn every couple of minutes until golden on both sides. Repeat until all are cooked and crispy. Season with a generous pinch of salt. Serve the sausages and crispy potatoes with the gravy. Serve the sausages and crispy potatoes with the gravy. Recipe tips If you are cooking outdoors, you can use a barbecue to cook the sausages and a fireproof frying pan to fry the potatoes over the coals.
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"title": "Sausages, fried potatoes and onion gravy recipe",
"content": "An average of 3.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_with_fried_35419_16x9.jpg In this fresh, summery take on sausage and mash, twice-cooked crispy thyme potatoes and homemade gravy are the perfect accompaniment to those bangers. 400g/14oz new potatoes 2 tbsp butter 4 red onions, thinly sliced 2 tsp fresh thyme leaves, chopped 1 tbsp plain flour100ml/3½fl oz red wine (optional)500ml/18fl oz good quality chicken stock 1 tbsp Dijon mustard 2 tbsp Worcestershire sauce 2-3 tbsp olive oil 8 large pork sausages salt and freshly ground black pepper 400g/14oz new potatoes 2 tbsp butter 4 red onions, thinly sliced 2 tsp fresh thyme leaves, chopped 1 tbsp plain flour 100ml/3½fl oz red wine (optional) 500ml/18fl oz good quality chicken stock 1 tbsp Dijon mustard 2 tbsp Worcestershire sauce 2-3 tbsp olive oil 8 large pork sausages salt and freshly ground black pepper Method Fill a medium saucepan with water, season with a tablespoon salt and add the potatoes. Bring to a simmer and cook for 10 minutes until the potatoes are soft. Drain and slice the potatoes into 1cm/½in discs. Set them to one side. In a medium saucepan, melt the butter, add the onions and thyme to the pan and gently fry for 10 minutes until soft and starting to caramelise. Stir in the flour and cook for 2 minutes. Add the wine and the stock and bring to a boil, stirring all the time until you have a thick gravy. Add the mustard, salt and pepper, and Worcestershire sauce to taste. Set aside while you cook the sausages and potatoes.In a large skillet, heat 1 tablespoon of olive oil on a medium-high heat, and cook the sausages for 4 minutes on each side or until cooked through. Set them aside to keep warm while your fry the potatoes in the same pan.Heat the remaining olive oil on a high heat, carefully place the potato slices into the pan and turn every couple of minutes until golden on both sides. Repeat until all are cooked and crispy. Season with a generous pinch of salt.Serve the sausages and crispy potatoes with the gravy. Fill a medium saucepan with water, season with a tablespoon salt and add the potatoes. Bring to a simmer and cook for 10 minutes until the potatoes are soft. Drain and slice the potatoes into 1cm/½in discs. Set them to one side. Fill a medium saucepan with water, season with a tablespoon salt and add the potatoes. Bring to a simmer and cook for 10 minutes until the potatoes are soft. Drain and slice the potatoes into 1cm/½in discs. Set them to one side. In a medium saucepan, melt the butter, add the onions and thyme to the pan and gently fry for 10 minutes until soft and starting to caramelise. Stir in the flour and cook for 2 minutes. Add the wine and the stock and bring to a boil, stirring all the time until you have a thick gravy. In a medium saucepan, melt the butter, add the onions and thyme to the pan and gently fry for 10 minutes until soft and starting to caramelise. Stir in the flour and cook for 2 minutes. Add the wine and the stock and bring to a boil, stirring all the time until you have a thick gravy. Add the mustard, salt and pepper, and Worcestershire sauce to taste. Set aside while you cook the sausages and potatoes. Add the mustard, salt and pepper, and Worcestershire sauce to taste. Set aside while you cook the sausages and potatoes. In a large skillet, heat 1 tablespoon of olive oil on a medium-high heat, and cook the sausages for 4 minutes on each side or until cooked through. Set them aside to keep warm while your fry the potatoes in the same pan. In a large skillet, heat 1 tablespoon of olive oil on a medium-high heat, and cook the sausages for 4 minutes on each side or until cooked through. Set them aside to keep warm while your fry the potatoes in the same pan. Heat the remaining olive oil on a high heat, carefully place the potato slices into the pan and turn every couple of minutes until golden on both sides. Repeat until all are cooked and crispy. Season with a generous pinch of salt. Heat the remaining olive oil on a high heat, carefully place the potato slices into the pan and turn every couple of minutes until golden on both sides. Repeat until all are cooked and crispy. Season with a generous pinch of salt. Serve the sausages and crispy potatoes with the gravy. Serve the sausages and crispy potatoes with the gravy. Recipe tips If you are cooking outdoors, you can use a barbecue to cook the sausages and a fireproof frying pan to fry the potatoes over the coals."
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Slow cooker sausage casserole recipe
An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sausage_39375_16x9.jpg Browning the sausages and onion at the beginning doesn’t take long and will add lots of extra flavour to this simple slow cooker casserole. Serve with some green veg if you like – broccoli, cabbage, green beans or frozen peas work well. 2 tbsp vegetable or sunflower oil1 medium onion, thinly sliced12 chipolata sausages3–4 medium carrots, around 300g/10½oz, peeled and cut into 2cm/¾in slices600g/1lb 5oz medium floury potatoes, preferably Maris Piper, peeled and cut into 3–4cm/1½in chunks400g tin chopped tomatoes200ml/7fl oz hot chicken or vegetable stock, made with 1 stock cube3 tbsp tomato purée1 tsp dried mixed herbssalt and freshly ground black pepper 2 tbsp vegetable or sunflower oil 1 medium onion, thinly sliced 12 chipolata sausages 3–4 medium carrots, around 300g/10½oz, peeled and cut into 2cm/¾in slices 600g/1lb 5oz medium floury potatoes, preferably Maris Piper, peeled and cut into 3–4cm/1½in chunks 400g tin chopped tomatoes 200ml/7fl oz hot chicken or vegetable stock, made with 1 stock cube 3 tbsp tomato purée 1 tsp dried mixed herbs salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the onion over a high heat for 3–4 minutes, until lightly browned, stirring often. Tip into the slow cooker.Add the remaining oil to the frying pan and fry the sausages over a medium-high heat for 4-5 minutes, or until browned on all sides. While the sausages are frying, add the carrots, potatoes and chopped tomatoes to the slow cooker.Mix the hot stock with the tomato purée and herbs. Pour into the slow cooker and season with salt and pepper; stir well. Place the sausages on the tomato and vegetable mixture without stirring in – this will help them retain their colour and texture.Cover the slow cooker with its lid and cook on high for 5–6 hours, or low for 7–9 hours. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the onion over a high heat for 3–4 minutes, until lightly browned, stirring often. Tip into the slow cooker. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the onion over a high heat for 3–4 minutes, until lightly browned, stirring often. Tip into the slow cooker. Add the remaining oil to the frying pan and fry the sausages over a medium-high heat for 4-5 minutes, or until browned on all sides. Add the remaining oil to the frying pan and fry the sausages over a medium-high heat for 4-5 minutes, or until browned on all sides. While the sausages are frying, add the carrots, potatoes and chopped tomatoes to the slow cooker. While the sausages are frying, add the carrots, potatoes and chopped tomatoes to the slow cooker. Mix the hot stock with the tomato purée and herbs. Pour into the slow cooker and season with salt and pepper; stir well. Place the sausages on the tomato and vegetable mixture without stirring in – this will help them retain their colour and texture. Mix the hot stock with the tomato purée and herbs. Pour into the slow cooker and season with salt and pepper; stir well. Place the sausages on the tomato and vegetable mixture without stirring in – this will help them retain their colour and texture. Cover the slow cooker with its lid and cook on high for 5–6 hours, or low for 7–9 hours. Cover the slow cooker with its lid and cook on high for 5–6 hours, or low for 7–9 hours. Recipe tips Chipolata sausages work well here, as they can be easily divided and served, but you can also use a larger sausage without affecting the cooking time at all. It’s best to choose a floury variety of potato for this recipe, so a Maris Piper or King Edward is ideal. They will soften more quickly than a waxy variety. Serve with care so they don’t break up too much. Try and pick a tin of good quality tomatoes for the best flavour, or if using a value tin add 1 tsp caster sugar to give the sauce some extra sweetness.
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"title": "Slow cooker sausage casserole recipe",
"content": "An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sausage_39375_16x9.jpg Browning the sausages and onion at the beginning doesn’t take long and will add lots of extra flavour to this simple slow cooker casserole. Serve with some green veg if you like – broccoli, cabbage, green beans or frozen peas work well. 2 tbsp vegetable or sunflower oil1 medium onion, thinly sliced12 chipolata sausages3–4 medium carrots, around 300g/10½oz, peeled and cut into 2cm/¾in slices600g/1lb 5oz medium floury potatoes, preferably Maris Piper, peeled and cut into 3–4cm/1½in chunks400g tin chopped tomatoes200ml/7fl oz hot chicken or vegetable stock, made with 1 stock cube3 tbsp tomato purée1 tsp dried mixed herbssalt and freshly ground black pepper 2 tbsp vegetable or sunflower oil 1 medium onion, thinly sliced 12 chipolata sausages 3–4 medium carrots, around 300g/10½oz, peeled and cut into 2cm/¾in slices 600g/1lb 5oz medium floury potatoes, preferably Maris Piper, peeled and cut into 3–4cm/1½in chunks 400g tin chopped tomatoes 200ml/7fl oz hot chicken or vegetable stock, made with 1 stock cube 3 tbsp tomato purée 1 tsp dried mixed herbs salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the onion over a high heat for 3–4 minutes, until lightly browned, stirring often. Tip into the slow cooker.Add the remaining oil to the frying pan and fry the sausages over a medium-high heat for 4-5 minutes, or until browned on all sides. While the sausages are frying, add the carrots, potatoes and chopped tomatoes to the slow cooker.Mix the hot stock with the tomato purée and herbs. Pour into the slow cooker and season with salt and pepper; stir well. Place the sausages on the tomato and vegetable mixture without stirring in – this will help them retain their colour and texture.Cover the slow cooker with its lid and cook on high for 5–6 hours, or low for 7–9 hours. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the onion over a high heat for 3–4 minutes, until lightly browned, stirring often. Tip into the slow cooker. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the onion over a high heat for 3–4 minutes, until lightly browned, stirring often. Tip into the slow cooker. Add the remaining oil to the frying pan and fry the sausages over a medium-high heat for 4-5 minutes, or until browned on all sides. Add the remaining oil to the frying pan and fry the sausages over a medium-high heat for 4-5 minutes, or until browned on all sides. While the sausages are frying, add the carrots, potatoes and chopped tomatoes to the slow cooker. While the sausages are frying, add the carrots, potatoes and chopped tomatoes to the slow cooker. Mix the hot stock with the tomato purée and herbs. Pour into the slow cooker and season with salt and pepper; stir well. Place the sausages on the tomato and vegetable mixture without stirring in – this will help them retain their colour and texture. Mix the hot stock with the tomato purée and herbs. Pour into the slow cooker and season with salt and pepper; stir well. Place the sausages on the tomato and vegetable mixture without stirring in – this will help them retain their colour and texture. Cover the slow cooker with its lid and cook on high for 5–6 hours, or low for 7–9 hours. Cover the slow cooker with its lid and cook on high for 5–6 hours, or low for 7–9 hours. Recipe tips Chipolata sausages work well here, as they can be easily divided and served, but you can also use a larger sausage without affecting the cooking time at all. It’s best to choose a floury variety of potato for this recipe, so a Maris Piper or King Edward is ideal. They will soften more quickly than a waxy variety. Serve with care so they don’t break up too much. Try and pick a tin of good quality tomatoes for the best flavour, or if using a value tin add 1 tsp caster sugar to give the sauce some extra sweetness."
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Sticky sausage and potato traybake recipe
An average of 4.5 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_sausage_and_40910_16x9.jpg Sweet and sticky sausages with colourful roasted veg make for a brilliant all-in-one traybake that the family will love. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £4.25 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 644 kcal, 18.9g protein, 61.9g carbohydrate (of which 22.3g sugars), 33.3g fat (of which 7.6g saturates), 9.5g fibre and 1.76g salt. 4 tbsp vegetable oil8 pork sausages, separated1–2 medium onions, cut into thick wedges1 large red pepper, deseeded and sliced650g/1lb 7oz potatoes, halved lengthways and cut into roughly 15mm/⅝in slices3 tbsp runny honey4–5 tsp wholegrain mustard¼–½ tsp dried chillii flakes (optional to taste)100g/3½oz frozen peas, fully thawed (see tip below)salt and ground black pepper 4 tbsp vegetable oil 8 pork sausages, separated 1–2 medium onions, cut into thick wedges 1 large red pepper, deseeded and sliced 650g/1lb 7oz potatoes, halved lengthways and cut into roughly 15mm/⅝in slices 3 tbsp runny honey 4–5 tsp wholegrain mustard ¼–½ tsp dried chillii flakes (optional to taste) 100g/3½oz frozen peas, fully thawed (see tip below) salt and ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, peppers and potatoes in a large baking tray or shallow roasting tin. Season with a little salt and lots of freshly ground black pepper and toss together. Roast for 20 minutes. Take out of the oven and turn the vegetables and sausages using tongs or a couple of forks. Return to the oven and cook for 15–20 minutes more or until the potatoes are tender and crisp in places and the sausages are nicely browned.Take the tray out of the oven once more, drizzle the honey over the sausages and dot the mustard over the vegetables. Gently toss together. Sprinkle with the chilli flakes if using, then scatter the thawed peas over the top and return to the oven for further 5 minutes or until the honey melts and the sausages are sticky. Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, peppers and potatoes in a large baking tray or shallow roasting tin. Season with a little salt and lots of freshly ground black pepper and toss together. Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, peppers and potatoes in a large baking tray or shallow roasting tin. Season with a little salt and lots of freshly ground black pepper and toss together. Roast for 20 minutes. Take out of the oven and turn the vegetables and sausages using tongs or a couple of forks. Return to the oven and cook for 15–20 minutes more or until the potatoes are tender and crisp in places and the sausages are nicely browned. Roast for 20 minutes. Take out of the oven and turn the vegetables and sausages using tongs or a couple of forks. Return to the oven and cook for 15–20 minutes more or until the potatoes are tender and crisp in places and the sausages are nicely browned. Take the tray out of the oven once more, drizzle the honey over the sausages and dot the mustard over the vegetables. Gently toss together. Sprinkle with the chilli flakes if using, then scatter the thawed peas over the top and return to the oven for further 5 minutes or until the honey melts and the sausages are sticky. Take the tray out of the oven once more, drizzle the honey over the sausages and dot the mustard over the vegetables. Gently toss together. Sprinkle with the chilli flakes if using, then scatter the thawed peas over the top and return to the oven for further 5 minutes or until the honey melts and the sausages are sticky. Recipe tips You can thaw the peas by putting them in a sieve and pouring hot water from a kettle over them, or defrosting them in the microwave. You can also serve them separately if you don’t want to scatter them over the tray. You can use beef, lamb or chicken sausages instead of pork but you will probably have to pay a few pence more. Choose your largest oven tray so that everything fits easily and cooks evenly.
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"title": "Sticky sausage and potato traybake recipe",
"content": "An average of 4.5 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_sausage_and_40910_16x9.jpg Sweet and sticky sausages with colourful roasted veg make for a brilliant all-in-one traybake that the family will love. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £4.25 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 644 kcal, 18.9g protein, 61.9g carbohydrate (of which 22.3g sugars), 33.3g fat (of which 7.6g saturates), 9.5g fibre and 1.76g salt. 4 tbsp vegetable oil8 pork sausages, separated1–2 medium onions, cut into thick wedges1 large red pepper, deseeded and sliced650g/1lb 7oz potatoes, halved lengthways and cut into roughly 15mm/⅝in slices3 tbsp runny honey4–5 tsp wholegrain mustard¼–½ tsp dried chillii flakes (optional to taste)100g/3½oz frozen peas, fully thawed (see tip below)salt and ground black pepper 4 tbsp vegetable oil 8 pork sausages, separated 1–2 medium onions, cut into thick wedges 1 large red pepper, deseeded and sliced 650g/1lb 7oz potatoes, halved lengthways and cut into roughly 15mm/⅝in slices 3 tbsp runny honey 4–5 tsp wholegrain mustard ¼–½ tsp dried chillii flakes (optional to taste) 100g/3½oz frozen peas, fully thawed (see tip below) salt and ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, peppers and potatoes in a large baking tray or shallow roasting tin. Season with a little salt and lots of freshly ground black pepper and toss together. Roast for 20 minutes. Take out of the oven and turn the vegetables and sausages using tongs or a couple of forks. Return to the oven and cook for 15–20 minutes more or until the potatoes are tender and crisp in places and the sausages are nicely browned.Take the tray out of the oven once more, drizzle the honey over the sausages and dot the mustard over the vegetables. Gently toss together. Sprinkle with the chilli flakes if using, then scatter the thawed peas over the top and return to the oven for further 5 minutes or until the honey melts and the sausages are sticky. Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, peppers and potatoes in a large baking tray or shallow roasting tin. Season with a little salt and lots of freshly ground black pepper and toss together. Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, peppers and potatoes in a large baking tray or shallow roasting tin. Season with a little salt and lots of freshly ground black pepper and toss together. Roast for 20 minutes. Take out of the oven and turn the vegetables and sausages using tongs or a couple of forks. Return to the oven and cook for 15–20 minutes more or until the potatoes are tender and crisp in places and the sausages are nicely browned. Roast for 20 minutes. Take out of the oven and turn the vegetables and sausages using tongs or a couple of forks. Return to the oven and cook for 15–20 minutes more or until the potatoes are tender and crisp in places and the sausages are nicely browned. Take the tray out of the oven once more, drizzle the honey over the sausages and dot the mustard over the vegetables. Gently toss together. Sprinkle with the chilli flakes if using, then scatter the thawed peas over the top and return to the oven for further 5 minutes or until the honey melts and the sausages are sticky. Take the tray out of the oven once more, drizzle the honey over the sausages and dot the mustard over the vegetables. Gently toss together. Sprinkle with the chilli flakes if using, then scatter the thawed peas over the top and return to the oven for further 5 minutes or until the honey melts and the sausages are sticky. Recipe tips You can thaw the peas by putting them in a sieve and pouring hot water from a kettle over them, or defrosting them in the microwave. You can also serve them separately if you don’t want to scatter them over the tray. You can use beef, lamb or chicken sausages instead of pork but you will probably have to pay a few pence more. Choose your largest oven tray so that everything fits easily and cooks evenly."
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b91c40cecb0737ee6430bba416148ea49402b51ee204ffd96071593cbc987160
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Shortcut sausage meatballs recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shortcut_sausage_39857_16x9.jpg Instead of making up a meatball mixture with minced meat or meats, parmesan, garlic and egg, I simply squeeze the stuffing out of about half a kilo of Italian sausages and roll it into cherry tomato-sized balls. 450g/1lb Italian sausages 2 tbsp garlic oil4 fat or 6 spindly spring onions1 tsp dried oregano4 tbsp white wine or vermouth2 x 400g/14oz cans chopped tomatoes2 bay leavessalt and freshly ground black pepper, to tastefresh parsley (optional) 450g/1lb Italian sausages 2 tbsp garlic oil 4 fat or 6 spindly spring onions 1 tsp dried oregano 4 tbsp white wine or vermouth 2 x 400g/14oz cans chopped tomatoes 2 bay leaves salt and freshly ground black pepper, to taste fresh parsley (optional) Method Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. Your final tally should be around 40.Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first.When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently.Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper if you like.During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve. Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. Your final tally should be around 40. Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. Your final tally should be around 40. Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first. Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first. When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently. When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently. Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible. Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible. Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper if you like. Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper if you like. During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever. During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever. Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve. Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve. Recipe tips This dish is perfect for cooking in advance and freezing. Leave to cool, then divide into portions and pour into containers. Place in the freezer and you will always have tasty meatballs on standby. This dish will last in the freezer for 2 months.
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"title": "Shortcut sausage meatballs recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shortcut_sausage_39857_16x9.jpg Instead of making up a meatball mixture with minced meat or meats, parmesan, garlic and egg, I simply squeeze the stuffing out of about half a kilo of Italian sausages and roll it into cherry tomato-sized balls. 450g/1lb Italian sausages 2 tbsp garlic oil4 fat or 6 spindly spring onions1 tsp dried oregano4 tbsp white wine or vermouth2 x 400g/14oz cans chopped tomatoes2 bay leavessalt and freshly ground black pepper, to tastefresh parsley (optional) 450g/1lb Italian sausages 2 tbsp garlic oil 4 fat or 6 spindly spring onions 1 tsp dried oregano 4 tbsp white wine or vermouth 2 x 400g/14oz cans chopped tomatoes 2 bay leaves salt and freshly ground black pepper, to taste fresh parsley (optional) Method Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. Your final tally should be around 40.Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first.When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently.Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper if you like.During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve. Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. Your final tally should be around 40. Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. Your final tally should be around 40. Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first. Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first. When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently. When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently. Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible. Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible. Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper if you like. Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper if you like. During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever. During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever. Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve. Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve. Recipe tips This dish is perfect for cooking in advance and freezing. Leave to cool, then divide into portions and pour into containers. Place in the freezer and you will always have tasty meatballs on standby. This dish will last in the freezer for 2 months."
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Slow cooker sausage and lentil casserole recipe
An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_sausage_and_19107_16x9.jpg Fennel and pork are a lovely combination in this slow cooker sausage and lentil stew. Healthy lentils add extra fibre and protein. You don’t need anything with this, but, if you do fancy something on the side, try some crusty bread to mop up the sauce. spray oil375g/13oz pork chipolata sausages (about 12 sausages)1 bulb fennel, finely sliced, leafy fronds reserved for garnish200g/7oz dried green lentils 700ml/1¼ pint chicken stock2 bay leaves (optional)large pinch fennel seeds, ground2 small onions, thinly sliced1 fat garlic clove, crushed125ml/4fl oz dry white wine spray oil 375g/13oz pork chipolata sausages (about 12 sausages) 1 bulb fennel, finely sliced, leafy fronds reserved for garnish 200g/7oz dried green lentils 700ml/1¼ pint chicken stock 2 bay leaves (optional) large pinch fennel seeds, ground 2 small onions, thinly sliced 1 fat garlic clove, crushed 125ml/4fl oz dry white wine Method If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over.Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker.Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds. If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over. If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over. Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker. Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker. Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir. Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds.
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"title": "Slow cooker sausage and lentil casserole recipe",
"content": "An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_sausage_and_19107_16x9.jpg Fennel and pork are a lovely combination in this slow cooker sausage and lentil stew. Healthy lentils add extra fibre and protein. You don’t need anything with this, but, if you do fancy something on the side, try some crusty bread to mop up the sauce. spray oil375g/13oz pork chipolata sausages (about 12 sausages)1 bulb fennel, finely sliced, leafy fronds reserved for garnish200g/7oz dried green lentils 700ml/1¼ pint chicken stock2 bay leaves (optional)large pinch fennel seeds, ground2 small onions, thinly sliced1 fat garlic clove, crushed125ml/4fl oz dry white wine spray oil 375g/13oz pork chipolata sausages (about 12 sausages) 1 bulb fennel, finely sliced, leafy fronds reserved for garnish 200g/7oz dried green lentils 700ml/1¼ pint chicken stock 2 bay leaves (optional) large pinch fennel seeds, ground 2 small onions, thinly sliced 1 fat garlic clove, crushed 125ml/4fl oz dry white wine Method If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over.Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker.Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds. If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over. If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over. Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker. Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker. Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir. Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds."
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Sausage and red pepper hotpot recipe
An average of 4.7 out of 5 stars from 102 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_red_pepper_15607_16x9.jpg Sausages are a comfort food that the whole family can enjoy and this all-in-one-pan dish is simple yet full of flavour. Serve with a green vegetable for a complete and colourful meal. 1 tbsp sunflower oil8 spicy pork sausages 4 rashers smoked bacon, finely chopped 1 onion, sliced 1 red pepper, seeds removed and cut into large chunks 1 large carrot, peeled and diced1 garlic clove, crushed 300ml/½ pint chicken stock 400g tin chopped tomatoes 2 tbsp sun-dried tomato purée2 fresh thyme sprigs250g/9oz baby new potatoes, skin on, sliced into thick discssalt and freshly ground black pepperfreshly cooked green vegetables, to serve 1 tbsp sunflower oil 8 spicy pork sausages 4 rashers smoked bacon, finely chopped 1 onion, sliced 1 red pepper, seeds removed and cut into large chunks 1 large carrot, peeled and diced 1 garlic clove, crushed 300ml/½ pint chicken stock 400g tin chopped tomatoes 2 tbsp sun-dried tomato purée 2 fresh thyme sprigs 250g/9oz baby new potatoes, skin on, sliced into thick discs salt and freshly ground black pepper freshly cooked green vegetables, to serve Method Heat the oil in a large deep frying pan or casserole dish over a high heat. Add the sausages and fry until browned all over. Remove from the pan and set aside. Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages. Add the onion, red pepper, carrot and garlic and fry for 5 minutes over a high heat. Add the stock, tomatoes, tomato purée and thyme and bring to the boil. Add the potatoes and season with salt and pepper. Return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes. Remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables are tender.Serve with freshly cooked green vegetables. Heat the oil in a large deep frying pan or casserole dish over a high heat. Add the sausages and fry until browned all over. Remove from the pan and set aside. Heat the oil in a large deep frying pan or casserole dish over a high heat. Add the sausages and fry until browned all over. Remove from the pan and set aside. Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages. Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages. Add the onion, red pepper, carrot and garlic and fry for 5 minutes over a high heat. Add the stock, tomatoes, tomato purée and thyme and bring to the boil. Add the potatoes and season with salt and pepper. Add the onion, red pepper, carrot and garlic and fry for 5 minutes over a high heat. Add the stock, tomatoes, tomato purée and thyme and bring to the boil. Add the potatoes and season with salt and pepper. Return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes. Remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables are tender. Return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes. Remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables are tender. Serve with freshly cooked green vegetables. Serve with freshly cooked green vegetables. Recipe tips This can be made up to 8 hours ahead and chilled in the fridge. When reheating, make sure the sauce comes to the boil. This also freezes well.
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"title": "Sausage and red pepper hotpot recipe",
"content": "An average of 4.7 out of 5 stars from 102 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_red_pepper_15607_16x9.jpg Sausages are a comfort food that the whole family can enjoy and this all-in-one-pan dish is simple yet full of flavour. Serve with a green vegetable for a complete and colourful meal. 1 tbsp sunflower oil8 spicy pork sausages 4 rashers smoked bacon, finely chopped 1 onion, sliced 1 red pepper, seeds removed and cut into large chunks 1 large carrot, peeled and diced1 garlic clove, crushed 300ml/½ pint chicken stock 400g tin chopped tomatoes 2 tbsp sun-dried tomato purée2 fresh thyme sprigs250g/9oz baby new potatoes, skin on, sliced into thick discssalt and freshly ground black pepperfreshly cooked green vegetables, to serve 1 tbsp sunflower oil 8 spicy pork sausages 4 rashers smoked bacon, finely chopped 1 onion, sliced 1 red pepper, seeds removed and cut into large chunks 1 large carrot, peeled and diced 1 garlic clove, crushed 300ml/½ pint chicken stock 400g tin chopped tomatoes 2 tbsp sun-dried tomato purée 2 fresh thyme sprigs 250g/9oz baby new potatoes, skin on, sliced into thick discs salt and freshly ground black pepper freshly cooked green vegetables, to serve Method Heat the oil in a large deep frying pan or casserole dish over a high heat. Add the sausages and fry until browned all over. Remove from the pan and set aside. Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages. Add the onion, red pepper, carrot and garlic and fry for 5 minutes over a high heat. Add the stock, tomatoes, tomato purée and thyme and bring to the boil. Add the potatoes and season with salt and pepper. Return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes. Remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables are tender.Serve with freshly cooked green vegetables. Heat the oil in a large deep frying pan or casserole dish over a high heat. Add the sausages and fry until browned all over. Remove from the pan and set aside. Heat the oil in a large deep frying pan or casserole dish over a high heat. Add the sausages and fry until browned all over. Remove from the pan and set aside. Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages. Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages. Add the onion, red pepper, carrot and garlic and fry for 5 minutes over a high heat. Add the stock, tomatoes, tomato purée and thyme and bring to the boil. Add the potatoes and season with salt and pepper. Add the onion, red pepper, carrot and garlic and fry for 5 minutes over a high heat. Add the stock, tomatoes, tomato purée and thyme and bring to the boil. Add the potatoes and season with salt and pepper. Return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes. Remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables are tender. Return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes. Remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables are tender. Serve with freshly cooked green vegetables. Serve with freshly cooked green vegetables. Recipe tips This can be made up to 8 hours ahead and chilled in the fridge. When reheating, make sure the sauce comes to the boil. This also freezes well."
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Tom Kerridge's sausage rolls recipe
Pork, lentil and veg sausage rolls An average of 4.8 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_rolls_14294_16x9.jpg Tom Kerridge shows you how to increase the health factor and reduce the quantity of meat in your sausage rolls by adding brown lentils and grated veg to the filling. Each serving provides 500 kcal, 14.5g protein, 32g carbohydrates (of which 5g sugars), 33g fat (of which 13g saturates), 6g fibre and 1.6g salt. 1 tbsp olive oil1 onion, finely chopped150g/5½oz courgette, grated150g/5½oz carrot, peeled and grated2 garlic cloves, grated2 tsp fennel seeds, toasted and lightly crushed450g/1lb sausage meat400g tin brown lentils, drained2 tbsp finely chopped sage leavessalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 150g/5½oz courgette, grated 150g/5½oz carrot, peeled and grated 2 garlic cloves, grated 2 tsp fennel seeds, toasted and lightly crushed 450g/1lb sausage meat 400g tin brown lentils, drained 2 tbsp finely chopped sage leaves salt and freshly ground black pepper 500g/1lb 2oz block of ready-made puff pastryplain flour, for dusting1 free-range egg, beaten, for brushing2 tbsp sesame seeds 500g/1lb 2oz block of ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten, for brushing 2 tbsp sesame seeds Method To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened.Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.When the veg mixture is cooled, add the sausagemeat, lentils, chopped sage and some salt and pepper. Mix well, then divide in half.For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you.Shape one half of the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork.Repeat with the other piece of pastry and the rest of the filling. Place both filled pastry rolls in the fridge for an hour to rest and firm up.Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment.Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown.Leave the sausage rolls on the baking tray for a few minutes to cool slightly, then serve with a mixed leaf salad on the side. To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened. To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened. Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool. Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool. When the veg mixture is cooled, add the sausagemeat, lentils, chopped sage and some salt and pepper. Mix well, then divide in half. When the veg mixture is cooled, add the sausagemeat, lentils, chopped sage and some salt and pepper. Mix well, then divide in half. For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you. For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you. Shape one half of the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork. Shape one half of the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork. Repeat with the other piece of pastry and the rest of the filling. Place both filled pastry rolls in the fridge for an hour to rest and firm up. Repeat with the other piece of pastry and the rest of the filling. Place both filled pastry rolls in the fridge for an hour to rest and firm up. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown. Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown. Leave the sausage rolls on the baking tray for a few minutes to cool slightly, then serve with a mixed leaf salad on the side. Leave the sausage rolls on the baking tray for a few minutes to cool slightly, then serve with a mixed leaf salad on the side. Recipe tips To freeze, before you cook the sausage rolls, wrap them well and freeze. Defrost in the fridge and then cook as above.
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"title": "Tom Kerridge's sausage rolls recipe",
"content": "Pork, lentil and veg sausage rolls An average of 4.8 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_rolls_14294_16x9.jpg Tom Kerridge shows you how to increase the health factor and reduce the quantity of meat in your sausage rolls by adding brown lentils and grated veg to the filling. Each serving provides 500 kcal, 14.5g protein, 32g carbohydrates (of which 5g sugars), 33g fat (of which 13g saturates), 6g fibre and 1.6g salt. 1 tbsp olive oil1 onion, finely chopped150g/5½oz courgette, grated150g/5½oz carrot, peeled and grated2 garlic cloves, grated2 tsp fennel seeds, toasted and lightly crushed450g/1lb sausage meat400g tin brown lentils, drained2 tbsp finely chopped sage leavessalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 150g/5½oz courgette, grated 150g/5½oz carrot, peeled and grated 2 garlic cloves, grated 2 tsp fennel seeds, toasted and lightly crushed 450g/1lb sausage meat 400g tin brown lentils, drained 2 tbsp finely chopped sage leaves salt and freshly ground black pepper 500g/1lb 2oz block of ready-made puff pastryplain flour, for dusting1 free-range egg, beaten, for brushing2 tbsp sesame seeds 500g/1lb 2oz block of ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten, for brushing 2 tbsp sesame seeds Method To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened.Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.When the veg mixture is cooled, add the sausagemeat, lentils, chopped sage and some salt and pepper. Mix well, then divide in half.For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you.Shape one half of the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork.Repeat with the other piece of pastry and the rest of the filling. Place both filled pastry rolls in the fridge for an hour to rest and firm up.Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment.Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown.Leave the sausage rolls on the baking tray for a few minutes to cool slightly, then serve with a mixed leaf salad on the side. To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened. To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened. Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool. Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool. When the veg mixture is cooled, add the sausagemeat, lentils, chopped sage and some salt and pepper. Mix well, then divide in half. When the veg mixture is cooled, add the sausagemeat, lentils, chopped sage and some salt and pepper. Mix well, then divide in half. For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you. For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you. Shape one half of the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork. Shape one half of the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork. Repeat with the other piece of pastry and the rest of the filling. Place both filled pastry rolls in the fridge for an hour to rest and firm up. Repeat with the other piece of pastry and the rest of the filling. Place both filled pastry rolls in the fridge for an hour to rest and firm up. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment. Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown. Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown. Leave the sausage rolls on the baking tray for a few minutes to cool slightly, then serve with a mixed leaf salad on the side. Leave the sausage rolls on the baking tray for a few minutes to cool slightly, then serve with a mixed leaf salad on the side. Recipe tips To freeze, before you cook the sausage rolls, wrap them well and freeze. Defrost in the fridge and then cook as above."
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Easy sausage casserole recipe
An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_butterbean_96450_16x9.jpg Tom Kitchin's sausage casserole has a crunchy topping and is quick, cheap and tasty. This is designed to be a low cost recipe and is suitable for batch cooking. Try freezing in portion-sized containers – it will keep for up to 2 months. 8 sausages 1 onion, diced 1 garlic clove, chopped 1 tsp dried mixed herbs 1 x 400g/14oz tin butter beans, rinsed and drained½ bunch parsley, roughly chopped 400g/14oz tin chopped tomatoes 500ml/18fl oz chicken stock, made from stock cube salt and freshly ground black pepper 8 sausages 1 onion, diced 1 garlic clove, chopped 1 tsp dried mixed herbs 1 x 400g/14oz tin butter beans, rinsed and drained ½ bunch parsley, roughly chopped 400g/14oz tin chopped tomatoes 500ml/18fl oz chicken stock, made from stock cube salt and freshly ground black pepper 100g/3½oz bread (ideally day old), crusts removed ½ bunch parsley, finely chopped1 tbsp olive oil 100g/3½oz bread (ideally day old), crusts removed ½ bunch parsley, finely chopped 1 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly. Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time. Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley.Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish.Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly. Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly. Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time. Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time. Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley. Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley. Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish. Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish. Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot. Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot. Recipe tips In September 2023 this recipe was costed at an average of £3.50 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Easy sausage casserole recipe",
"content": "An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_butterbean_96450_16x9.jpg Tom Kitchin's sausage casserole has a crunchy topping and is quick, cheap and tasty. This is designed to be a low cost recipe and is suitable for batch cooking. Try freezing in portion-sized containers – it will keep for up to 2 months. 8 sausages 1 onion, diced 1 garlic clove, chopped 1 tsp dried mixed herbs 1 x 400g/14oz tin butter beans, rinsed and drained½ bunch parsley, roughly chopped 400g/14oz tin chopped tomatoes 500ml/18fl oz chicken stock, made from stock cube salt and freshly ground black pepper 8 sausages 1 onion, diced 1 garlic clove, chopped 1 tsp dried mixed herbs 1 x 400g/14oz tin butter beans, rinsed and drained ½ bunch parsley, roughly chopped 400g/14oz tin chopped tomatoes 500ml/18fl oz chicken stock, made from stock cube salt and freshly ground black pepper 100g/3½oz bread (ideally day old), crusts removed ½ bunch parsley, finely chopped1 tbsp olive oil 100g/3½oz bread (ideally day old), crusts removed ½ bunch parsley, finely chopped 1 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly. Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time. Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley.Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish.Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly. Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly. Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time. Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time. Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley. Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley. Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish. Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish. Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot. Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot. Recipe tips In September 2023 this recipe was costed at an average of £3.50 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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4e14a4b46f37244f8afdbbec6e52faabe4a55e6ecfbeb1290372358979b4dfa2
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Scotch eggs recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotcheggs_93147_16x9.jpg Who doesn't love a scotch egg? Try making them at home for a tasty treat. 8 free-range eggs500g/17½oz pork sausage meat1 tsp dried sage½ tsp dried thymepinch cayenne pepper½tsp freshly ground black pepper4 tbsp plain flour125g/4½oz fresh white breadcrumbsvegetable oil, for deep frying 8 free-range eggs 500g/17½oz pork sausage meat 1 tsp dried sage ½ tsp dried thyme pinch cayenne pepper ½tsp freshly ground black pepper 4 tbsp plain flour 125g/4½oz fresh white breadcrumbs vegetable oil, for deep frying Method Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside.In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk. Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside. Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside. In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined. In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk.
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"title": "Scotch eggs recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotcheggs_93147_16x9.jpg Who doesn't love a scotch egg? Try making them at home for a tasty treat. 8 free-range eggs500g/17½oz pork sausage meat1 tsp dried sage½ tsp dried thymepinch cayenne pepper½tsp freshly ground black pepper4 tbsp plain flour125g/4½oz fresh white breadcrumbsvegetable oil, for deep frying 8 free-range eggs 500g/17½oz pork sausage meat 1 tsp dried sage ½ tsp dried thyme pinch cayenne pepper ½tsp freshly ground black pepper 4 tbsp plain flour 125g/4½oz fresh white breadcrumbs vegetable oil, for deep frying Method Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside.In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk. Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside. Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside. In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined. In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk."
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643abf4949a5d05bc08dba7963fc8d4569aa65b85b31ff870362c27669ac0a48
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Sausage and lentil stew recipe
An average of 4.5 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_lentil_stew_90967_16x9.jpg Look for delicious Puy lentils for this pork and pulse stew, though it still works very well with standard green (or even brown) lentils. Serve with cooked green leafy vegetables, or warmed, crusty bread. Each serving provides 434 kcal, 27g protein, 29g carbohydrates (of which 7g sugars), 20g fat (of which 1g saturates), 7g fibre and 1.7g salt. 2 tbsp olive oil400g/14oz sausages, ideally spicy sausages such as Toulouse or Spanish-style pork1 onion, thinly sliced400g chopped tomatoes with herbs160g/5¾oz green lentils (preferably Puy)1 chicken or pork stock cube75ml/2½fl oz oz red wine, or extra stock 2 tbsp olive oil 400g/14oz sausages, ideally spicy sausages such as Toulouse or Spanish-style pork 1 onion, thinly sliced 400g chopped tomatoes with herbs 160g/5¾oz green lentils (preferably Puy) 1 chicken or pork stock cube 75ml/2½fl oz oz red wine, or extra stock Method Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat.Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan. Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread. Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat. Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat. Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan. Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan. Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed. Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread. Recipe tips Add half a teaspoon of crushed chilli flakes or a bay leaf if you have them in your spice collection. In September 2023 this recipe was costed at an average of £4.08 (using standard sausages) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Sausage and lentil stew recipe",
"content": "An average of 4.5 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_lentil_stew_90967_16x9.jpg Look for delicious Puy lentils for this pork and pulse stew, though it still works very well with standard green (or even brown) lentils. Serve with cooked green leafy vegetables, or warmed, crusty bread. Each serving provides 434 kcal, 27g protein, 29g carbohydrates (of which 7g sugars), 20g fat (of which 1g saturates), 7g fibre and 1.7g salt. 2 tbsp olive oil400g/14oz sausages, ideally spicy sausages such as Toulouse or Spanish-style pork1 onion, thinly sliced400g chopped tomatoes with herbs160g/5¾oz green lentils (preferably Puy)1 chicken or pork stock cube75ml/2½fl oz oz red wine, or extra stock 2 tbsp olive oil 400g/14oz sausages, ideally spicy sausages such as Toulouse or Spanish-style pork 1 onion, thinly sliced 400g chopped tomatoes with herbs 160g/5¾oz green lentils (preferably Puy) 1 chicken or pork stock cube 75ml/2½fl oz oz red wine, or extra stock Method Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat.Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan. Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread. Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat. Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat. Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan. Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan. Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed. Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread. Recipe tips Add half a teaspoon of crushed chilli flakes or a bay leaf if you have them in your spice collection. In September 2023 this recipe was costed at an average of £4.08 (using standard sausages) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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Sausage ragù recipe
Sausage ragù with tagliatelle An average of 4.8 out of 5 stars from 115 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolognese_sausage_rag_01151_16x9.jpg Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. You don’t need a pasta machine to make your own tagliatelle – if you don’t have one, give it a go with a rolling pin. 400g/14oz 00 pasta flour4 free-range eggs, lightly beaten2 tsp salt 400g/14oz 00 pasta flour 4 free-range eggs, lightly beaten 2 tsp salt 400g/14oz good quality coarse pork sausage meat1 tbsp olive oil1 small onion, finely chopped2 sticks celery, chopped¾ tsp fennel seeds, roughly ground in a pestle and mortar1 sprig of fresh rosemary, leaves finely chopped¼ tsp chilli flakes1 large garlic clove, grated150ml/5fl oz dry white wine150ml/5fl oz double cream150ml/5fl oz chicken stock50g/1¾oz Parmesan cheese, freshly gratedsalt and freshly ground black pepper 400g/14oz good quality coarse pork sausage meat 1 tbsp olive oil 1 small onion, finely chopped 2 sticks celery, chopped ¾ tsp fennel seeds, roughly ground in a pestle and mortar 1 sprig of fresh rosemary, leaves finely chopped ¼ tsp chilli flakes 1 large garlic clove, grated 150ml/5fl oz dry white wine 150ml/5fl oz double cream 150ml/5fl oz chicken stock 50g/1¾oz Parmesan cheese, freshly grated salt and freshly ground black pepper Method To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes. Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray. Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour.When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan. To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes. To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes. Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray. Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray. Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour. Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour. When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan. When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan.
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"title": "Sausage ragù recipe",
"content": "Sausage ragù with tagliatelle An average of 4.8 out of 5 stars from 115 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolognese_sausage_rag_01151_16x9.jpg Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. You don’t need a pasta machine to make your own tagliatelle – if you don’t have one, give it a go with a rolling pin. 400g/14oz 00 pasta flour4 free-range eggs, lightly beaten2 tsp salt 400g/14oz 00 pasta flour 4 free-range eggs, lightly beaten 2 tsp salt 400g/14oz good quality coarse pork sausage meat1 tbsp olive oil1 small onion, finely chopped2 sticks celery, chopped¾ tsp fennel seeds, roughly ground in a pestle and mortar1 sprig of fresh rosemary, leaves finely chopped¼ tsp chilli flakes1 large garlic clove, grated150ml/5fl oz dry white wine150ml/5fl oz double cream150ml/5fl oz chicken stock50g/1¾oz Parmesan cheese, freshly gratedsalt and freshly ground black pepper 400g/14oz good quality coarse pork sausage meat 1 tbsp olive oil 1 small onion, finely chopped 2 sticks celery, chopped ¾ tsp fennel seeds, roughly ground in a pestle and mortar 1 sprig of fresh rosemary, leaves finely chopped ¼ tsp chilli flakes 1 large garlic clove, grated 150ml/5fl oz dry white wine 150ml/5fl oz double cream 150ml/5fl oz chicken stock 50g/1¾oz Parmesan cheese, freshly grated salt and freshly ground black pepper Method To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes. Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray. Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour.When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan. To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes. To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes. Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray. Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Separate the strands and leave to dry on the back of a chair or spread out on a tray. Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour. Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Cook on a medium heat for around 10 minutes stirring from time to time. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Season with salt and pepper then put a lid on the pan and simmer gently for half an hour. When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan. When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Serve in warmed bowls with freshly grated Parmesan."
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da605c38d01752a77acc6367460c4372a1e1a56a6db0f1bdd98303a4a04eb1b2
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Mary's homemade sausage rolls recipe
Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. For the red pepper and ricotta rolls, place the peppers in a bowl and add the two cheeses and the basil. Mix together and season with salt and pepper.On a floured work surface, roll out the pastry to make it slightly thinner and to form a rectangle measuring about 25x48cm/10x19in. Brush the pastry with the beaten egg and cut it widthways into six strips each measuring about 8x25cm/3x10in.Divide the pepper and cheese mixture into six and place a sixth of the mixture along the long edge of each pastry strip, leaving a 1cm/½in border. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Trim the edges of the pastry using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others.Use a large sharp knife to slice each roll on the diagonal into 4–5 pieces, then place on one of the prepared baking trays and brush with more beaten egg. Leave the vegetarian rolls in the fridge while you prepare the meat ones.For the mini sausage rolls with thyme, place the sausage meat, cheese and thyme in a bowl and season with salt and pepper. Mash together with a fork until combined.Roll out the pastry on a floured work surface so that it is slightly thinner and forms a rectangle the same size as the vegetarian rolls (25x48cm/10x19in). Brush the pastry with the beaten egg and then similarly cut it widthways into six strips each measuring about 8x25cm/3x10in.Divide the sausage mixture into six even-sized portions, then roll each into a long sausage shape and place lengthways along one side of each pastry strip, leaving a 1cm/½in border along that edge. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Trim the edges using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. The rolls benefit from being chilled before baking, so if you have time, leave them in the fridge for 10 minutes first.Use a large sharp knife to slice each roll on the diagonal into 5–6 pieces. Place on the prepared baking tray and brush with more beaten egg. Bake the vegetarian rolls for 15–18 minutes, or until golden-brown and cooked through. Bake the meat rolls for 12–15 minutes, or until golden-brown and cooked through. Serve warm. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. For the red pepper and ricotta rolls, place the peppers in a bowl and add the two cheeses and the basil. Mix together and season with salt and pepper. For the red pepper and ricotta rolls, place the peppers in a bowl and add the two cheeses and the basil. Mix together and season with salt and pepper. On a floured work surface, roll out the pastry to make it slightly thinner and to form a rectangle measuring about 25x48cm/10x19in. Brush the pastry with the beaten egg and cut it widthways into six strips each measuring about 8x25cm/3x10in. On a floured work surface, roll out the pastry to make it slightly thinner and to form a rectangle measuring about 25x48cm/10x19in. Brush the pastry with the beaten egg and cut it widthways into six strips each measuring about 8x25cm/3x10in. Divide the pepper and cheese mixture into six and place a sixth of the mixture along the long edge of each pastry strip, leaving a 1cm/½in border. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Divide the pepper and cheese mixture into six and place a sixth of the mixture along the long edge of each pastry strip, leaving a 1cm/½in border. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Trim the edges of the pastry using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. Trim the edges of the pastry using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. Use a large sharp knife to slice each roll on the diagonal into 4–5 pieces, then place on one of the prepared baking trays and brush with more beaten egg. Leave the vegetarian rolls in the fridge while you prepare the meat ones. Use a large sharp knife to slice each roll on the diagonal into 4–5 pieces, then place on one of the prepared baking trays and brush with more beaten egg. Leave the vegetarian rolls in the fridge while you prepare the meat ones. For the mini sausage rolls with thyme, place the sausage meat, cheese and thyme in a bowl and season with salt and pepper. Mash together with a fork until combined. For the mini sausage rolls with thyme, place the sausage meat, cheese and thyme in a bowl and season with salt and pepper. Mash together with a fork until combined. Roll out the pastry on a floured work surface so that it is slightly thinner and forms a rectangle the same size as the vegetarian rolls (25x48cm/10x19in). Brush the pastry with the beaten egg and then similarly cut it widthways into six strips each measuring about 8x25cm/3x10in. Roll out the pastry on a floured work surface so that it is slightly thinner and forms a rectangle the same size as the vegetarian rolls (25x48cm/10x19in). Brush the pastry with the beaten egg and then similarly cut it widthways into six strips each measuring about 8x25cm/3x10in. Divide the sausage mixture into six even-sized portions, then roll each into a long sausage shape and place lengthways along one side of each pastry strip, leaving a 1cm/½in border along that edge. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Divide the sausage mixture into six even-sized portions, then roll each into a long sausage shape and place lengthways along one side of each pastry strip, leaving a 1cm/½in border along that edge. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Trim the edges using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. The rolls benefit from being chilled before baking, so if you have time, leave them in the fridge for 10 minutes first. Trim the edges using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. The rolls benefit from being chilled before baking, so if you have time, leave them in the fridge for 10 minutes first. Use a large sharp knife to slice each roll on the diagonal into 5–6 pieces. Place on the prepared baking tray and brush with more beaten egg. Use a large sharp knife to slice each roll on the diagonal into 5–6 pieces. Place on the prepared baking tray and brush with more beaten egg. Bake the vegetarian rolls for 15–18 minutes, or until golden-brown and cooked through. Bake the meat rolls for 12–15 minutes, or until golden-brown and cooked through. Serve warm. Bake the vegetarian rolls for 15–18 minutes, or until golden-brown and cooked through. Bake the meat rolls for 12–15 minutes, or until golden-brown and cooked through. Serve warm.
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"title": "Mary's homemade sausage rolls recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. For the red pepper and ricotta rolls, place the peppers in a bowl and add the two cheeses and the basil. Mix together and season with salt and pepper.On a floured work surface, roll out the pastry to make it slightly thinner and to form a rectangle measuring about 25x48cm/10x19in. Brush the pastry with the beaten egg and cut it widthways into six strips each measuring about 8x25cm/3x10in.Divide the pepper and cheese mixture into six and place a sixth of the mixture along the long edge of each pastry strip, leaving a 1cm/½in border. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Trim the edges of the pastry using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others.Use a large sharp knife to slice each roll on the diagonal into 4–5 pieces, then place on one of the prepared baking trays and brush with more beaten egg. Leave the vegetarian rolls in the fridge while you prepare the meat ones.For the mini sausage rolls with thyme, place the sausage meat, cheese and thyme in a bowl and season with salt and pepper. Mash together with a fork until combined.Roll out the pastry on a floured work surface so that it is slightly thinner and forms a rectangle the same size as the vegetarian rolls (25x48cm/10x19in). Brush the pastry with the beaten egg and then similarly cut it widthways into six strips each measuring about 8x25cm/3x10in.Divide the sausage mixture into six even-sized portions, then roll each into a long sausage shape and place lengthways along one side of each pastry strip, leaving a 1cm/½in border along that edge. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Trim the edges using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. The rolls benefit from being chilled before baking, so if you have time, leave them in the fridge for 10 minutes first.Use a large sharp knife to slice each roll on the diagonal into 5–6 pieces. Place on the prepared baking tray and brush with more beaten egg. Bake the vegetarian rolls for 15–18 minutes, or until golden-brown and cooked through. Bake the meat rolls for 12–15 minutes, or until golden-brown and cooked through. Serve warm. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. For the red pepper and ricotta rolls, place the peppers in a bowl and add the two cheeses and the basil. Mix together and season with salt and pepper. For the red pepper and ricotta rolls, place the peppers in a bowl and add the two cheeses and the basil. Mix together and season with salt and pepper. On a floured work surface, roll out the pastry to make it slightly thinner and to form a rectangle measuring about 25x48cm/10x19in. Brush the pastry with the beaten egg and cut it widthways into six strips each measuring about 8x25cm/3x10in. On a floured work surface, roll out the pastry to make it slightly thinner and to form a rectangle measuring about 25x48cm/10x19in. Brush the pastry with the beaten egg and cut it widthways into six strips each measuring about 8x25cm/3x10in. Divide the pepper and cheese mixture into six and place a sixth of the mixture along the long edge of each pastry strip, leaving a 1cm/½in border. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Divide the pepper and cheese mixture into six and place a sixth of the mixture along the long edge of each pastry strip, leaving a 1cm/½in border. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Trim the edges of the pastry using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. Trim the edges of the pastry using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. Use a large sharp knife to slice each roll on the diagonal into 4–5 pieces, then place on one of the prepared baking trays and brush with more beaten egg. Leave the vegetarian rolls in the fridge while you prepare the meat ones. Use a large sharp knife to slice each roll on the diagonal into 4–5 pieces, then place on one of the prepared baking trays and brush with more beaten egg. Leave the vegetarian rolls in the fridge while you prepare the meat ones. For the mini sausage rolls with thyme, place the sausage meat, cheese and thyme in a bowl and season with salt and pepper. Mash together with a fork until combined. For the mini sausage rolls with thyme, place the sausage meat, cheese and thyme in a bowl and season with salt and pepper. Mash together with a fork until combined. Roll out the pastry on a floured work surface so that it is slightly thinner and forms a rectangle the same size as the vegetarian rolls (25x48cm/10x19in). Brush the pastry with the beaten egg and then similarly cut it widthways into six strips each measuring about 8x25cm/3x10in. Roll out the pastry on a floured work surface so that it is slightly thinner and forms a rectangle the same size as the vegetarian rolls (25x48cm/10x19in). Brush the pastry with the beaten egg and then similarly cut it widthways into six strips each measuring about 8x25cm/3x10in. Divide the sausage mixture into six even-sized portions, then roll each into a long sausage shape and place lengthways along one side of each pastry strip, leaving a 1cm/½in border along that edge. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Divide the sausage mixture into six even-sized portions, then roll each into a long sausage shape and place lengthways along one side of each pastry strip, leaving a 1cm/½in border along that edge. Brush both long edges with beaten egg, then fold the pastry in half lengthways and press the long edges together to seal. Trim the edges using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. The rolls benefit from being chilled before baking, so if you have time, leave them in the fridge for 10 minutes first. Trim the edges using a sharp knife and then crimp with the back of a fork. Place the finished rolls in the fridge to chill as you make the others. The rolls benefit from being chilled before baking, so if you have time, leave them in the fridge for 10 minutes first. Use a large sharp knife to slice each roll on the diagonal into 5–6 pieces. Place on the prepared baking tray and brush with more beaten egg. Use a large sharp knife to slice each roll on the diagonal into 5–6 pieces. Place on the prepared baking tray and brush with more beaten egg. Bake the vegetarian rolls for 15–18 minutes, or until golden-brown and cooked through. Bake the meat rolls for 12–15 minutes, or until golden-brown and cooked through. Serve warm. Bake the vegetarian rolls for 15–18 minutes, or until golden-brown and cooked through. Bake the meat rolls for 12–15 minutes, or until golden-brown and cooked through. Serve warm."
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976dfd52b228070e08024c09b2b8c2ff2585ab22bd6c3e8812803b4bcca78c20
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Sausage and ricotta cannelloni recipe
Fry the sausage meat in a large, hot, non-stick frying pan for 10 minutes, until it colours and the fat is released.Take out the browned sausage meat with a slotted spoon, leaving the fat in the pan. Add the onion, celery and chopped sage and cook for 3 minutes until soft, then add the red wine and cook until the volume of liquid has reduced by half.Return the browned sausage meat back to the pan and cook slowly for 10 minutes, or until the mixture is syrupy. Let the mixture cool, then add the ricotta, half of the grated Parmesan, the egg and the breadcrumbs. Mix well and check the seasoning, adding salt and freshly ground black pepper, to taste.To make the sauce, heat 3 tablespoons of olive oil in a saucepan, add the garlic and basil leaves and cook for 1 minute, but do not colour the garlic. Add the passata and cook for 10 minutes on a medium heat, with a lid half on. The sauce should be a bit wet, as it is the sauce that cooks the pasta. Finish by seasoning with sea salt and black pepper. Preheat the oven to 180C/160C Fan/Gas 4. To fill the cannelloni, place the sausage, ricotta, egg, and Parmesan mixture into a piping bag (or a plastic food bag). Cut the plastic end of the piping bag so that the hole is about 2cm/¾in across. Place the piping bag into a cannelloni tube and squeeze until the tube is full. Repeat this until all the filling has been used. Use the remaining tablespoon of olive oil to grease an ovenproof dish. Spoon some of the tomato sauce into the dish, so that there is a 1cm/½in in the bottom. Place the filled cannelloni tubes on top of the tomato sauce, then cover with the remaining tomato sauce.Scatter the mozzarella and remaining Parmesan over the top, then cover the dish with foil, making sure to seal all the way around the edge. Bake in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes.To serve, leave to cool for a few minutes before you serve on hot plates, with extra grated parmesan and black pepper. Fry the sausage meat in a large, hot, non-stick frying pan for 10 minutes, until it colours and the fat is released. Fry the sausage meat in a large, hot, non-stick frying pan for 10 minutes, until it colours and the fat is released. Take out the browned sausage meat with a slotted spoon, leaving the fat in the pan. Add the onion, celery and chopped sage and cook for 3 minutes until soft, then add the red wine and cook until the volume of liquid has reduced by half. Take out the browned sausage meat with a slotted spoon, leaving the fat in the pan. Add the onion, celery and chopped sage and cook for 3 minutes until soft, then add the red wine and cook until the volume of liquid has reduced by half. Return the browned sausage meat back to the pan and cook slowly for 10 minutes, or until the mixture is syrupy. Let the mixture cool, then add the ricotta, half of the grated Parmesan, the egg and the breadcrumbs. Mix well and check the seasoning, adding salt and freshly ground black pepper, to taste. Return the browned sausage meat back to the pan and cook slowly for 10 minutes, or until the mixture is syrupy. Let the mixture cool, then add the ricotta, half of the grated Parmesan, the egg and the breadcrumbs. Mix well and check the seasoning, adding salt and freshly ground black pepper, to taste. To make the sauce, heat 3 tablespoons of olive oil in a saucepan, add the garlic and basil leaves and cook for 1 minute, but do not colour the garlic. To make the sauce, heat 3 tablespoons of olive oil in a saucepan, add the garlic and basil leaves and cook for 1 minute, but do not colour the garlic. Add the passata and cook for 10 minutes on a medium heat, with a lid half on. The sauce should be a bit wet, as it is the sauce that cooks the pasta. Finish by seasoning with sea salt and black pepper. Add the passata and cook for 10 minutes on a medium heat, with a lid half on. The sauce should be a bit wet, as it is the sauce that cooks the pasta. Finish by seasoning with sea salt and black pepper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To fill the cannelloni, place the sausage, ricotta, egg, and Parmesan mixture into a piping bag (or a plastic food bag). Cut the plastic end of the piping bag so that the hole is about 2cm/¾in across. Place the piping bag into a cannelloni tube and squeeze until the tube is full. Repeat this until all the filling has been used. To fill the cannelloni, place the sausage, ricotta, egg, and Parmesan mixture into a piping bag (or a plastic food bag). Cut the plastic end of the piping bag so that the hole is about 2cm/¾in across. Place the piping bag into a cannelloni tube and squeeze until the tube is full. Repeat this until all the filling has been used. Use the remaining tablespoon of olive oil to grease an ovenproof dish. Spoon some of the tomato sauce into the dish, so that there is a 1cm/½in in the bottom. Place the filled cannelloni tubes on top of the tomato sauce, then cover with the remaining tomato sauce. Use the remaining tablespoon of olive oil to grease an ovenproof dish. Spoon some of the tomato sauce into the dish, so that there is a 1cm/½in in the bottom. Place the filled cannelloni tubes on top of the tomato sauce, then cover with the remaining tomato sauce. Scatter the mozzarella and remaining Parmesan over the top, then cover the dish with foil, making sure to seal all the way around the edge. Bake in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes. Scatter the mozzarella and remaining Parmesan over the top, then cover the dish with foil, making sure to seal all the way around the edge. Bake in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes. To serve, leave to cool for a few minutes before you serve on hot plates, with extra grated parmesan and black pepper. To serve, leave to cool for a few minutes before you serve on hot plates, with extra grated parmesan and black pepper.
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"title": "Sausage and ricotta cannelloni recipe",
"content": "Fry the sausage meat in a large, hot, non-stick frying pan for 10 minutes, until it colours and the fat is released.Take out the browned sausage meat with a slotted spoon, leaving the fat in the pan. Add the onion, celery and chopped sage and cook for 3 minutes until soft, then add the red wine and cook until the volume of liquid has reduced by half.Return the browned sausage meat back to the pan and cook slowly for 10 minutes, or until the mixture is syrupy. Let the mixture cool, then add the ricotta, half of the grated Parmesan, the egg and the breadcrumbs. Mix well and check the seasoning, adding salt and freshly ground black pepper, to taste.To make the sauce, heat 3 tablespoons of olive oil in a saucepan, add the garlic and basil leaves and cook for 1 minute, but do not colour the garlic. Add the passata and cook for 10 minutes on a medium heat, with a lid half on. The sauce should be a bit wet, as it is the sauce that cooks the pasta. Finish by seasoning with sea salt and black pepper. Preheat the oven to 180C/160C Fan/Gas 4. To fill the cannelloni, place the sausage, ricotta, egg, and Parmesan mixture into a piping bag (or a plastic food bag). Cut the plastic end of the piping bag so that the hole is about 2cm/¾in across. Place the piping bag into a cannelloni tube and squeeze until the tube is full. Repeat this until all the filling has been used. Use the remaining tablespoon of olive oil to grease an ovenproof dish. Spoon some of the tomato sauce into the dish, so that there is a 1cm/½in in the bottom. Place the filled cannelloni tubes on top of the tomato sauce, then cover with the remaining tomato sauce.Scatter the mozzarella and remaining Parmesan over the top, then cover the dish with foil, making sure to seal all the way around the edge. Bake in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes.To serve, leave to cool for a few minutes before you serve on hot plates, with extra grated parmesan and black pepper. Fry the sausage meat in a large, hot, non-stick frying pan for 10 minutes, until it colours and the fat is released. Fry the sausage meat in a large, hot, non-stick frying pan for 10 minutes, until it colours and the fat is released. Take out the browned sausage meat with a slotted spoon, leaving the fat in the pan. Add the onion, celery and chopped sage and cook for 3 minutes until soft, then add the red wine and cook until the volume of liquid has reduced by half. Take out the browned sausage meat with a slotted spoon, leaving the fat in the pan. Add the onion, celery and chopped sage and cook for 3 minutes until soft, then add the red wine and cook until the volume of liquid has reduced by half. Return the browned sausage meat back to the pan and cook slowly for 10 minutes, or until the mixture is syrupy. Let the mixture cool, then add the ricotta, half of the grated Parmesan, the egg and the breadcrumbs. Mix well and check the seasoning, adding salt and freshly ground black pepper, to taste. Return the browned sausage meat back to the pan and cook slowly for 10 minutes, or until the mixture is syrupy. Let the mixture cool, then add the ricotta, half of the grated Parmesan, the egg and the breadcrumbs. Mix well and check the seasoning, adding salt and freshly ground black pepper, to taste. To make the sauce, heat 3 tablespoons of olive oil in a saucepan, add the garlic and basil leaves and cook for 1 minute, but do not colour the garlic. To make the sauce, heat 3 tablespoons of olive oil in a saucepan, add the garlic and basil leaves and cook for 1 minute, but do not colour the garlic. Add the passata and cook for 10 minutes on a medium heat, with a lid half on. The sauce should be a bit wet, as it is the sauce that cooks the pasta. Finish by seasoning with sea salt and black pepper. Add the passata and cook for 10 minutes on a medium heat, with a lid half on. The sauce should be a bit wet, as it is the sauce that cooks the pasta. Finish by seasoning with sea salt and black pepper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To fill the cannelloni, place the sausage, ricotta, egg, and Parmesan mixture into a piping bag (or a plastic food bag). Cut the plastic end of the piping bag so that the hole is about 2cm/¾in across. Place the piping bag into a cannelloni tube and squeeze until the tube is full. Repeat this until all the filling has been used. To fill the cannelloni, place the sausage, ricotta, egg, and Parmesan mixture into a piping bag (or a plastic food bag). Cut the plastic end of the piping bag so that the hole is about 2cm/¾in across. Place the piping bag into a cannelloni tube and squeeze until the tube is full. Repeat this until all the filling has been used. Use the remaining tablespoon of olive oil to grease an ovenproof dish. Spoon some of the tomato sauce into the dish, so that there is a 1cm/½in in the bottom. Place the filled cannelloni tubes on top of the tomato sauce, then cover with the remaining tomato sauce. Use the remaining tablespoon of olive oil to grease an ovenproof dish. Spoon some of the tomato sauce into the dish, so that there is a 1cm/½in in the bottom. Place the filled cannelloni tubes on top of the tomato sauce, then cover with the remaining tomato sauce. Scatter the mozzarella and remaining Parmesan over the top, then cover the dish with foil, making sure to seal all the way around the edge. Bake in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes. Scatter the mozzarella and remaining Parmesan over the top, then cover the dish with foil, making sure to seal all the way around the edge. Bake in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes. To serve, leave to cool for a few minutes before you serve on hot plates, with extra grated parmesan and black pepper. To serve, leave to cool for a few minutes before you serve on hot plates, with extra grated parmesan and black pepper."
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1c6d64b1a7eb4178320d27276cba5140cfb92a2fd9fb8cb86f15566fa89e2f82
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Chicken and sausage traybake with harissa recipe
An average of 4.8 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_chicken_and_81329_16x9.jpg This warming traybake is a perfectly balanced all-in-one dinner, with sweet potatoes for carbs, and leeks for greens. 2 leeks, thickly sliced (15mm/⅝in slices)250g/9oz chestnut mushrooms, halved8 good-quality sausages8 chicken thighs, skin on and bone in (preferably free-range)1 large sweet potato, cut into wedges3 tbsp olive oil 4 heaped tsp rose harissa½ tsp sea salt flakes400g tin chickpeas, drained1 preserved lemon, finely chopped2 tbsp extra-virgin olive oil3 spring onions, finely slicedlarge handful flatleaf parsley, finely chopped½ garlic clove, finely chopped1 tsp sea salt flakesyoghurt, to serve 2 leeks, thickly sliced (15mm/⅝in slices) 250g/9oz chestnut mushrooms, halved 8 good-quality sausages 8 chicken thighs, skin on and bone in (preferably free-range) 1 large sweet potato, cut into wedges 3 tbsp olive oil 4 heaped tsp rose harissa ½ tsp sea salt flakes 400g tin chickpeas, drained 1 preserved lemon, finely chopped 2 tbsp extra-virgin olive oil 3 spring onions, finely sliced large handful flatleaf parsley, finely chopped ½ garlic clove, finely chopped 1 tsp sea salt flakes yoghurt, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour.Meanwhile, mix the drained chickpeas with the preserved lemon, olive oil, spring onions, parsley, garlic and sea salt flakes in a bowl. Set aside at room temperature.Once the chicken and sausages are golden-brown and cooked through, scatter over the chickpeas. Leave the tin to rest for 10 minutes, then serve hot, with yoghurt alongside. Preheat the oven to 200C/180C Fan/Gas 6. Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour. Meanwhile, mix the drained chickpeas with the preserved lemon, olive oil, spring onions, parsley, garlic and sea salt flakes in a bowl. Set aside at room temperature. Meanwhile, mix the drained chickpeas with the preserved lemon, olive oil, spring onions, parsley, garlic and sea salt flakes in a bowl. Set aside at room temperature. Once the chicken and sausages are golden-brown and cooked through, scatter over the chickpeas. Leave the tin to rest for 10 minutes, then serve hot, with yoghurt alongside. Once the chicken and sausages are golden-brown and cooked through, scatter over the chickpeas. Leave the tin to rest for 10 minutes, then serve hot, with yoghurt alongside. Recipe tips If cooking for children, halve the amount of harissa paste. Rose harissa is milder than standard harissa. If cooking with normal harissa, use a bit less.
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"title": "Chicken and sausage traybake with harissa recipe",
"content": "An average of 4.8 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_chicken_and_81329_16x9.jpg This warming traybake is a perfectly balanced all-in-one dinner, with sweet potatoes for carbs, and leeks for greens. 2 leeks, thickly sliced (15mm/⅝in slices)250g/9oz chestnut mushrooms, halved8 good-quality sausages8 chicken thighs, skin on and bone in (preferably free-range)1 large sweet potato, cut into wedges3 tbsp olive oil 4 heaped tsp rose harissa½ tsp sea salt flakes400g tin chickpeas, drained1 preserved lemon, finely chopped2 tbsp extra-virgin olive oil3 spring onions, finely slicedlarge handful flatleaf parsley, finely chopped½ garlic clove, finely chopped1 tsp sea salt flakesyoghurt, to serve 2 leeks, thickly sliced (15mm/⅝in slices) 250g/9oz chestnut mushrooms, halved 8 good-quality sausages 8 chicken thighs, skin on and bone in (preferably free-range) 1 large sweet potato, cut into wedges 3 tbsp olive oil 4 heaped tsp rose harissa ½ tsp sea salt flakes 400g tin chickpeas, drained 1 preserved lemon, finely chopped 2 tbsp extra-virgin olive oil 3 spring onions, finely sliced large handful flatleaf parsley, finely chopped ½ garlic clove, finely chopped 1 tsp sea salt flakes yoghurt, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour.Meanwhile, mix the drained chickpeas with the preserved lemon, olive oil, spring onions, parsley, garlic and sea salt flakes in a bowl. Set aside at room temperature.Once the chicken and sausages are golden-brown and cooked through, scatter over the chickpeas. Leave the tin to rest for 10 minutes, then serve hot, with yoghurt alongside. Preheat the oven to 200C/180C Fan/Gas 6. Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour. Meanwhile, mix the drained chickpeas with the preserved lemon, olive oil, spring onions, parsley, garlic and sea salt flakes in a bowl. Set aside at room temperature. Meanwhile, mix the drained chickpeas with the preserved lemon, olive oil, spring onions, parsley, garlic and sea salt flakes in a bowl. Set aside at room temperature. Once the chicken and sausages are golden-brown and cooked through, scatter over the chickpeas. Leave the tin to rest for 10 minutes, then serve hot, with yoghurt alongside. Once the chicken and sausages are golden-brown and cooked through, scatter over the chickpeas. Leave the tin to rest for 10 minutes, then serve hot, with yoghurt alongside. Recipe tips If cooking for children, halve the amount of harissa paste. Rose harissa is milder than standard harissa. If cooking with normal harissa, use a bit less."
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f4bcd5473ca761735c40237356a8b70c20333b087e7996c8d82b95021a17ba64
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Easy sausage pasta bake recipe
An average of 4.6 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_and_sausage_pasta_30949_16x9.jpg You can easily double up this sausage pasta bake recipe and make one for the freezer, it will keep in the freezer for 2 months. Serve with a crisp green salad. This is designed to be a low cost recipe. 1 tbsp olive oil1 onion, diced2 garlic cloves, chopped8 thick pork sausages, skin removed, meat crumbled 400g tin chopped tomatoes300ml/10½fl oz vegetable stock50g/1¾oz butter50g/1¾oz plain flour500ml/18fl oz milk400g/14oz penne pastasalt and pepper 1 tbsp olive oil 1 onion, diced 2 garlic cloves, chopped 8 thick pork sausages, skin removed, meat crumbled 400g tin chopped tomatoes 300ml/10½fl oz vegetable stock 50g/1¾oz butter 50g/1¾oz plain flour 500ml/18fl oz milk 400g/14oz penne pasta salt and pepper Method Preheat the oven to 200C/180C Fan/Gas 6Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce.Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-coloured appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes. Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes. Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce. Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce. Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-coloured appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat. Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-coloured appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat. Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden. Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden. Recipe tips In May 2013 this recipe was costed at £2.72 at Asda, £3.41 at Tesco and £3.12 Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
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"title": "Easy sausage pasta bake recipe",
"content": "An average of 4.6 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_and_sausage_pasta_30949_16x9.jpg You can easily double up this sausage pasta bake recipe and make one for the freezer, it will keep in the freezer for 2 months. Serve with a crisp green salad. This is designed to be a low cost recipe. 1 tbsp olive oil1 onion, diced2 garlic cloves, chopped8 thick pork sausages, skin removed, meat crumbled 400g tin chopped tomatoes300ml/10½fl oz vegetable stock50g/1¾oz butter50g/1¾oz plain flour500ml/18fl oz milk400g/14oz penne pastasalt and pepper 1 tbsp olive oil 1 onion, diced 2 garlic cloves, chopped 8 thick pork sausages, skin removed, meat crumbled 400g tin chopped tomatoes 300ml/10½fl oz vegetable stock 50g/1¾oz butter 50g/1¾oz plain flour 500ml/18fl oz milk 400g/14oz penne pasta salt and pepper Method Preheat the oven to 200C/180C Fan/Gas 6Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce.Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-coloured appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes. Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes. Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce. Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce. Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-coloured appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat. Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-coloured appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat. Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden. Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden. Recipe tips In May 2013 this recipe was costed at £2.72 at Asda, £3.41 at Tesco and £3.12 Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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6783b6e92c97faf856791beb55785479b251be98a50ce99c9afc6cf8b6ed3ee1
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Sausage, chicken and squash traybake recipe
An average of 4.8 out of 5 stars from 72 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cumberland_sausage_59571_16x9.jpg Serve the Hairy Bikers' easy sausage traybake with a big pile of wintery greens, such as Savoy cabbage. Optional chilli flakes will counter the maple sweetness. 4 chicken thighs, skin on, bone in4–6 meaty pork sausages500g/1lb 2oz pumpkin or squash, cut into wedges2 red onions, cut into wedgesfew sprigs thyme, or 1 tsp dried thyme2 tbsp olive oil50ml/2fl oz red wine1 tbsp maple syrup1 tsp red wine vinegar½ tsp chilli flakes (optional)200g/7oz chestnut mushrooms, halvedsalt and freshly ground black pepperfresh parsley, roughly chopped, to serve (optional) 4 chicken thighs, skin on, bone in 4–6 meaty pork sausages 500g/1lb 2oz pumpkin or squash, cut into wedges 2 red onions, cut into wedges few sprigs thyme, or 1 tsp dried thyme 2 tbsp olive oil 50ml/2fl oz red wine 1 tbsp maple syrup 1 tsp red wine vinegar ½ tsp chilli flakes (optional) 200g/7oz chestnut mushrooms, halved salt and freshly ground black pepper fresh parsley, roughly chopped, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7.Arrange the chicken thighs (skin-side up), sausages, pumpkin and red onions in a roasting tin and season with salt and pepper. Sprinkle over the thyme and drizzle over 1 tablespoon of the oil. Mix the red wine with 100ml/3½fl oz of water and pour this in. Roast for 30 minutes. Turn the sausages over halfway through cooking to help them brown. Mix the maple syrup with the red wine vinegar and then drizzle it over the roasting tin. Sprinkle over the chilli flakes, if using. Add the mushrooms and drizzle with another tablespoon of oil.Roast for a further 25–30 minutes, or until cooked through and well browned. Serve with any pan juices spooned over, sprinkled with parsley if using. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Arrange the chicken thighs (skin-side up), sausages, pumpkin and red onions in a roasting tin and season with salt and pepper. Sprinkle over the thyme and drizzle over 1 tablespoon of the oil. Arrange the chicken thighs (skin-side up), sausages, pumpkin and red onions in a roasting tin and season with salt and pepper. Sprinkle over the thyme and drizzle over 1 tablespoon of the oil. Mix the red wine with 100ml/3½fl oz of water and pour this in. Roast for 30 minutes. Turn the sausages over halfway through cooking to help them brown. Mix the red wine with 100ml/3½fl oz of water and pour this in. Roast for 30 minutes. Turn the sausages over halfway through cooking to help them brown. Mix the maple syrup with the red wine vinegar and then drizzle it over the roasting tin. Sprinkle over the chilli flakes, if using. Add the mushrooms and drizzle with another tablespoon of oil. Mix the maple syrup with the red wine vinegar and then drizzle it over the roasting tin. Sprinkle over the chilli flakes, if using. Add the mushrooms and drizzle with another tablespoon of oil. Roast for a further 25–30 minutes, or until cooked through and well browned. Serve with any pan juices spooned over, sprinkled with parsley if using. Roast for a further 25–30 minutes, or until cooked through and well browned. Serve with any pan juices spooned over, sprinkled with parsley if using.
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"title": "Sausage, chicken and squash traybake recipe",
"content": "An average of 4.8 out of 5 stars from 72 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cumberland_sausage_59571_16x9.jpg Serve the Hairy Bikers' easy sausage traybake with a big pile of wintery greens, such as Savoy cabbage. Optional chilli flakes will counter the maple sweetness. 4 chicken thighs, skin on, bone in4–6 meaty pork sausages500g/1lb 2oz pumpkin or squash, cut into wedges2 red onions, cut into wedgesfew sprigs thyme, or 1 tsp dried thyme2 tbsp olive oil50ml/2fl oz red wine1 tbsp maple syrup1 tsp red wine vinegar½ tsp chilli flakes (optional)200g/7oz chestnut mushrooms, halvedsalt and freshly ground black pepperfresh parsley, roughly chopped, to serve (optional) 4 chicken thighs, skin on, bone in 4–6 meaty pork sausages 500g/1lb 2oz pumpkin or squash, cut into wedges 2 red onions, cut into wedges few sprigs thyme, or 1 tsp dried thyme 2 tbsp olive oil 50ml/2fl oz red wine 1 tbsp maple syrup 1 tsp red wine vinegar ½ tsp chilli flakes (optional) 200g/7oz chestnut mushrooms, halved salt and freshly ground black pepper fresh parsley, roughly chopped, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7.Arrange the chicken thighs (skin-side up), sausages, pumpkin and red onions in a roasting tin and season with salt and pepper. Sprinkle over the thyme and drizzle over 1 tablespoon of the oil. Mix the red wine with 100ml/3½fl oz of water and pour this in. Roast for 30 minutes. Turn the sausages over halfway through cooking to help them brown. Mix the maple syrup with the red wine vinegar and then drizzle it over the roasting tin. Sprinkle over the chilli flakes, if using. Add the mushrooms and drizzle with another tablespoon of oil.Roast for a further 25–30 minutes, or until cooked through and well browned. Serve with any pan juices spooned over, sprinkled with parsley if using. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Arrange the chicken thighs (skin-side up), sausages, pumpkin and red onions in a roasting tin and season with salt and pepper. Sprinkle over the thyme and drizzle over 1 tablespoon of the oil. Arrange the chicken thighs (skin-side up), sausages, pumpkin and red onions in a roasting tin and season with salt and pepper. Sprinkle over the thyme and drizzle over 1 tablespoon of the oil. Mix the red wine with 100ml/3½fl oz of water and pour this in. Roast for 30 minutes. Turn the sausages over halfway through cooking to help them brown. Mix the red wine with 100ml/3½fl oz of water and pour this in. Roast for 30 minutes. Turn the sausages over halfway through cooking to help them brown. Mix the maple syrup with the red wine vinegar and then drizzle it over the roasting tin. Sprinkle over the chilli flakes, if using. Add the mushrooms and drizzle with another tablespoon of oil. Mix the maple syrup with the red wine vinegar and then drizzle it over the roasting tin. Sprinkle over the chilli flakes, if using. Add the mushrooms and drizzle with another tablespoon of oil. Roast for a further 25–30 minutes, or until cooked through and well browned. Serve with any pan juices spooned over, sprinkled with parsley if using. Roast for a further 25–30 minutes, or until cooked through and well browned. Serve with any pan juices spooned over, sprinkled with parsley if using."
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b768ed88f421db7eb6d2569c93264e78ecbed686a0d8cfdb527c549209e86348
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Vegetarian sausage casserole recipe
An average of 3.6 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_sausage_69628_16x9.jpg A simple vegetarian sausage casserole that packs a punch of smoky paprika. Using frozen veggie sausages and a few store-cupboard heroes, it’s inexpensive, quick to make and flexible: if you haven’t got butter beans swap in another type of bean. It can be cooked on the hob or in the oven. Each serving provides 488 kcal, 31g protein, 42g carbohydrates (of which 19g sugars), 18.5g fat (of which 2g saturates), 16g fibre and 2.3g salt. 1 tbsp olive oil1 large red onion, thinly sliced3 garlic cloves, finely chopped1 red pepper, thinly sliced1 heaped tbsp smoked paprika1 tbsp dried thyme2 bay leaves400g tin butter beans, drained and rinsed400g tin chopped tomatoes700ml/1¼ pints vegetable stock (from a stock cube is fine)6 frozen vegetarian sausagessalt and freshly ground black pepper fresh parsley sprigs, to garnishmashed potato, to serve 1 tbsp olive oil 1 large red onion, thinly sliced 3 garlic cloves, finely chopped 1 red pepper, thinly sliced 1 heaped tbsp smoked paprika 1 tbsp dried thyme 2 bay leaves 400g tin butter beans, drained and rinsed 400g tin chopped tomatoes 700ml/1¼ pints vegetable stock (from a stock cube is fine) 6 frozen vegetarian sausages salt and freshly ground black pepper fresh parsley sprigs, to garnish mashed potato, to serve Method If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute.Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through.Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes. Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato. If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute. If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute. Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through. Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through. Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes. Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes. Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato. Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato. Recipe tips For extra flavour you can add 100ml/3½fl oz red or white wine at the end of step 1.
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"title": "Vegetarian sausage casserole recipe",
"content": "An average of 3.6 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_sausage_69628_16x9.jpg A simple vegetarian sausage casserole that packs a punch of smoky paprika. Using frozen veggie sausages and a few store-cupboard heroes, it’s inexpensive, quick to make and flexible: if you haven’t got butter beans swap in another type of bean. It can be cooked on the hob or in the oven. Each serving provides 488 kcal, 31g protein, 42g carbohydrates (of which 19g sugars), 18.5g fat (of which 2g saturates), 16g fibre and 2.3g salt. 1 tbsp olive oil1 large red onion, thinly sliced3 garlic cloves, finely chopped1 red pepper, thinly sliced1 heaped tbsp smoked paprika1 tbsp dried thyme2 bay leaves400g tin butter beans, drained and rinsed400g tin chopped tomatoes700ml/1¼ pints vegetable stock (from a stock cube is fine)6 frozen vegetarian sausagessalt and freshly ground black pepper fresh parsley sprigs, to garnishmashed potato, to serve 1 tbsp olive oil 1 large red onion, thinly sliced 3 garlic cloves, finely chopped 1 red pepper, thinly sliced 1 heaped tbsp smoked paprika 1 tbsp dried thyme 2 bay leaves 400g tin butter beans, drained and rinsed 400g tin chopped tomatoes 700ml/1¼ pints vegetable stock (from a stock cube is fine) 6 frozen vegetarian sausages salt and freshly ground black pepper fresh parsley sprigs, to garnish mashed potato, to serve Method If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute.Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through.Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes. Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato. If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute. If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute. Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through. Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through. Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes. Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes. Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato. Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato. Recipe tips For extra flavour you can add 100ml/3½fl oz red or white wine at the end of step 1."
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Sausage and spinach filo swirl recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_spinach_filo_35000_16x9.jpg There are not many ingredients in this recipe and it is simple to make but so very tasty to eat! Similar to Greek spanakopita using filo pastry and spinach, I bake it in a cake tin to help the sausage swirl keep its shape. knob of butter, plus extra for greasing 1 small leek, finely chopped 1 garlic clove, crushed 150g/5½oz baby spinach 6 good-quality pork sausages (about 500g/1lb 2oz total weight) 4 filo pastry sheets (each sheet measuring 25x45cm/10x18in) 50g/1¾oz butter, melted 1 tbsp sesame seedsfreshly ground black pepper knob of butter, plus extra for greasing 1 small leek, finely chopped 1 garlic clove, crushed 150g/5½oz baby spinach 6 good-quality pork sausages (about 500g/1lb 2oz total weight) 4 filo pastry sheets (each sheet measuring 25x45cm/10x18in) 50g/1¾oz butter, melted 1 tbsp sesame seeds freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Grease the sides of a 20cm/8in loose-bottomed cake tin and place the ring on a baking tray (no need to use the base of the tin).Melt the knob of butter in a saucepan over a high heat. Add the leek and fry for a few minutes, then cover with a lid, lower the heat and cook for about 10 minutes, or until softened. Increase the heat, add the garlic and spinach and fry for a few minutes, until the spinach has wilted. Tip all of the vegetables into a bowl to cool.Remove the sausage meat from their skins and place in the bowl with the cooled vegetables. Season with pepper and mix using your hands.Brush the sheets of filo with the melted butter and stick them together, end to end in two layers, to make a long rectangle measuring about 25x90cm/10x36in. Shape the sausage mixture into a long sausage, the same length as the filo rectangle. Place the sausage along one long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage encased in filo. Bend the filo roll into the ring to make a swirl. Brush the top with more butter and sprinkle with the sesame seeds. Place on the baking tray and bake for 40–45 minutes, until golden and crisp. Remove the ring and cut into wedges to serve. Preheat the oven to 220C/200C Fan/Gas 7. Grease the sides of a 20cm/8in loose-bottomed cake tin and place the ring on a baking tray (no need to use the base of the tin). Preheat the oven to 220C/200C Fan/Gas 7. Grease the sides of a 20cm/8in loose-bottomed cake tin and place the ring on a baking tray (no need to use the base of the tin). Melt the knob of butter in a saucepan over a high heat. Add the leek and fry for a few minutes, then cover with a lid, lower the heat and cook for about 10 minutes, or until softened. Increase the heat, add the garlic and spinach and fry for a few minutes, until the spinach has wilted. Tip all of the vegetables into a bowl to cool. Melt the knob of butter in a saucepan over a high heat. Add the leek and fry for a few minutes, then cover with a lid, lower the heat and cook for about 10 minutes, or until softened. Increase the heat, add the garlic and spinach and fry for a few minutes, until the spinach has wilted. Tip all of the vegetables into a bowl to cool. Remove the sausage meat from their skins and place in the bowl with the cooled vegetables. Season with pepper and mix using your hands. Remove the sausage meat from their skins and place in the bowl with the cooled vegetables. Season with pepper and mix using your hands. Brush the sheets of filo with the melted butter and stick them together, end to end in two layers, to make a long rectangle measuring about 25x90cm/10x36in. Shape the sausage mixture into a long sausage, the same length as the filo rectangle. Place the sausage along one long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage encased in filo. Bend the filo roll into the ring to make a swirl. Brush the top with more butter and sprinkle with the sesame seeds. Place on the baking tray and bake for 40–45 minutes, until golden and crisp. Remove the ring and cut into wedges to serve. Brush the sheets of filo with the melted butter and stick them together, end to end in two layers, to make a long rectangle measuring about 25x90cm/10x36in. Shape the sausage mixture into a long sausage, the same length as the filo rectangle. Place the sausage along one long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage encased in filo. Bend the filo roll into the ring to make a swirl. Brush the top with more butter and sprinkle with the sesame seeds. Place on the baking tray and bake for 40–45 minutes, until golden and crisp. Remove the ring and cut into wedges to serve. Recipe tips This swirl can be prepared ready for baking up to 8 hours ahead, then cooked to serve. It can be cooked up to 4 hours ahead and reheated in a hot oven to serve. It also freezes well raw.
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"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_spinach_filo_35000_16x9.jpg There are not many ingredients in this recipe and it is simple to make but so very tasty to eat! Similar to Greek spanakopita using filo pastry and spinach, I bake it in a cake tin to help the sausage swirl keep its shape. knob of butter, plus extra for greasing 1 small leek, finely chopped 1 garlic clove, crushed 150g/5½oz baby spinach 6 good-quality pork sausages (about 500g/1lb 2oz total weight) 4 filo pastry sheets (each sheet measuring 25x45cm/10x18in) 50g/1¾oz butter, melted 1 tbsp sesame seedsfreshly ground black pepper knob of butter, plus extra for greasing 1 small leek, finely chopped 1 garlic clove, crushed 150g/5½oz baby spinach 6 good-quality pork sausages (about 500g/1lb 2oz total weight) 4 filo pastry sheets (each sheet measuring 25x45cm/10x18in) 50g/1¾oz butter, melted 1 tbsp sesame seeds freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Grease the sides of a 20cm/8in loose-bottomed cake tin and place the ring on a baking tray (no need to use the base of the tin).Melt the knob of butter in a saucepan over a high heat. Add the leek and fry for a few minutes, then cover with a lid, lower the heat and cook for about 10 minutes, or until softened. Increase the heat, add the garlic and spinach and fry for a few minutes, until the spinach has wilted. Tip all of the vegetables into a bowl to cool.Remove the sausage meat from their skins and place in the bowl with the cooled vegetables. Season with pepper and mix using your hands.Brush the sheets of filo with the melted butter and stick them together, end to end in two layers, to make a long rectangle measuring about 25x90cm/10x36in. Shape the sausage mixture into a long sausage, the same length as the filo rectangle. Place the sausage along one long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage encased in filo. Bend the filo roll into the ring to make a swirl. Brush the top with more butter and sprinkle with the sesame seeds. Place on the baking tray and bake for 40–45 minutes, until golden and crisp. Remove the ring and cut into wedges to serve. Preheat the oven to 220C/200C Fan/Gas 7. Grease the sides of a 20cm/8in loose-bottomed cake tin and place the ring on a baking tray (no need to use the base of the tin). Preheat the oven to 220C/200C Fan/Gas 7. Grease the sides of a 20cm/8in loose-bottomed cake tin and place the ring on a baking tray (no need to use the base of the tin). Melt the knob of butter in a saucepan over a high heat. Add the leek and fry for a few minutes, then cover with a lid, lower the heat and cook for about 10 minutes, or until softened. Increase the heat, add the garlic and spinach and fry for a few minutes, until the spinach has wilted. Tip all of the vegetables into a bowl to cool. Melt the knob of butter in a saucepan over a high heat. Add the leek and fry for a few minutes, then cover with a lid, lower the heat and cook for about 10 minutes, or until softened. Increase the heat, add the garlic and spinach and fry for a few minutes, until the spinach has wilted. Tip all of the vegetables into a bowl to cool. Remove the sausage meat from their skins and place in the bowl with the cooled vegetables. Season with pepper and mix using your hands. Remove the sausage meat from their skins and place in the bowl with the cooled vegetables. Season with pepper and mix using your hands. Brush the sheets of filo with the melted butter and stick them together, end to end in two layers, to make a long rectangle measuring about 25x90cm/10x36in. Shape the sausage mixture into a long sausage, the same length as the filo rectangle. Place the sausage along one long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage encased in filo. Bend the filo roll into the ring to make a swirl. Brush the top with more butter and sprinkle with the sesame seeds. Place on the baking tray and bake for 40–45 minutes, until golden and crisp. Remove the ring and cut into wedges to serve. Brush the sheets of filo with the melted butter and stick them together, end to end in two layers, to make a long rectangle measuring about 25x90cm/10x36in. Shape the sausage mixture into a long sausage, the same length as the filo rectangle. Place the sausage along one long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage encased in filo. Bend the filo roll into the ring to make a swirl. Brush the top with more butter and sprinkle with the sesame seeds. Place on the baking tray and bake for 40–45 minutes, until golden and crisp. Remove the ring and cut into wedges to serve. Recipe tips This swirl can be prepared ready for baking up to 8 hours ahead, then cooked to serve. It can be cooked up to 4 hours ahead and reheated in a hot oven to serve. It also freezes well raw."
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Sausage roll wreath recipe
For the rough puff pastry, mix together the water, flour and lemon juice in a bowl until they come together. Tip out onto a floured surface and knead for 5 minutes until smooth and pliable. Cover with cling film and leave to relax for 10 minutes.Roll the dough out on a lightly floured surface to a 15x45cm/6x18in rectangle. Try to keep the edges as straight as possible – this will make it easier to fold.Take the cold fats out of the fridge and arrange them at random on the rolled out dough covering two-thirds of the surface, leaving a 15cm/6in square piece free.Fold the uncovered piece of pastry over, so it covers half of the fat-covered pastry and press the edges down. Fold these two layers of pastry over the remaining piece to form a square consisting of three layers of pastry separating two layers of fat.Turn the pastry 90 degrees and roll out again to 45x15cm/18x6in, fold back into a square as before, cover with cling film and put in the fridge to cool for at least 20 minutes. This is one turn.Meanwhile for the filling, mix the sausagemeat thoroughly in a bowl with the salt, chilli flakes, orange zest and sage. Roll into a ball, coat with flour to stop it sticking and set aside.Take the chilled pastry out of the fridge and roll, fold and turn twice as before. Wrap in cling film and return to the fridge for another 20 minutes to firm up again.Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with parchment paper. Lightly flour a work surface and roll out the sausagemeat to a 60cm/24in long sausage. Set aside.Flour the work surface again and quickly roll out the chilled pastry to a 15x60cm/6x24in rectangle. Place the sausagemeat in the centre of the pastry and brush a 2cm/1in strip of beaten egg along the long edge of pastry closest to you. Roll the dry edge of pastry over the sausage meat until you have one 60cm long sausage roll, stuck together with the egg wash. Shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little more egg to stick the two ends together. Using kitchen scissors cut 16 sausage rolls, leaving the inner circle of pastry (about ¼ of the thickness of each roll) connected, creating a wreath shape. Liberally egg wash the whole wreath, then slash the pastry quite deeply diagonally a couple of times on each sausage roll.Bake in the oven for 25-30 minutes, until golden-brown and cooked through. Eat warm, serving with a bowl of cranberry sauce in the middle of the wreath. For the rough puff pastry, mix together the water, flour and lemon juice in a bowl until they come together. Tip out onto a floured surface and knead for 5 minutes until smooth and pliable. Cover with cling film and leave to relax for 10 minutes. For the rough puff pastry, mix together the water, flour and lemon juice in a bowl until they come together. Tip out onto a floured surface and knead for 5 minutes until smooth and pliable. Cover with cling film and leave to relax for 10 minutes. Roll the dough out on a lightly floured surface to a 15x45cm/6x18in rectangle. Try to keep the edges as straight as possible – this will make it easier to fold. Roll the dough out on a lightly floured surface to a 15x45cm/6x18in rectangle. Try to keep the edges as straight as possible – this will make it easier to fold. Take the cold fats out of the fridge and arrange them at random on the rolled out dough covering two-thirds of the surface, leaving a 15cm/6in square piece free. Take the cold fats out of the fridge and arrange them at random on the rolled out dough covering two-thirds of the surface, leaving a 15cm/6in square piece free. Fold the uncovered piece of pastry over, so it covers half of the fat-covered pastry and press the edges down. Fold these two layers of pastry over the remaining piece to form a square consisting of three layers of pastry separating two layers of fat. Fold the uncovered piece of pastry over, so it covers half of the fat-covered pastry and press the edges down. Fold these two layers of pastry over the remaining piece to form a square consisting of three layers of pastry separating two layers of fat. Turn the pastry 90 degrees and roll out again to 45x15cm/18x6in, fold back into a square as before, cover with cling film and put in the fridge to cool for at least 20 minutes. This is one turn. Turn the pastry 90 degrees and roll out again to 45x15cm/18x6in, fold back into a square as before, cover with cling film and put in the fridge to cool for at least 20 minutes. This is one turn. Meanwhile for the filling, mix the sausagemeat thoroughly in a bowl with the salt, chilli flakes, orange zest and sage. Roll into a ball, coat with flour to stop it sticking and set aside. Meanwhile for the filling, mix the sausagemeat thoroughly in a bowl with the salt, chilli flakes, orange zest and sage. Roll into a ball, coat with flour to stop it sticking and set aside. Take the chilled pastry out of the fridge and roll, fold and turn twice as before. Wrap in cling film and return to the fridge for another 20 minutes to firm up again. Take the chilled pastry out of the fridge and roll, fold and turn twice as before. Wrap in cling film and return to the fridge for another 20 minutes to firm up again. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with parchment paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with parchment paper. Lightly flour a work surface and roll out the sausagemeat to a 60cm/24in long sausage. Set aside. Lightly flour a work surface and roll out the sausagemeat to a 60cm/24in long sausage. Set aside. Flour the work surface again and quickly roll out the chilled pastry to a 15x60cm/6x24in rectangle. Place the sausagemeat in the centre of the pastry and brush a 2cm/1in strip of beaten egg along the long edge of pastry closest to you. Roll the dry edge of pastry over the sausage meat until you have one 60cm long sausage roll, stuck together with the egg wash. Flour the work surface again and quickly roll out the chilled pastry to a 15x60cm/6x24in rectangle. Place the sausagemeat in the centre of the pastry and brush a 2cm/1in strip of beaten egg along the long edge of pastry closest to you. Roll the dry edge of pastry over the sausage meat until you have one 60cm long sausage roll, stuck together with the egg wash. Shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little more egg to stick the two ends together. Shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little more egg to stick the two ends together. Using kitchen scissors cut 16 sausage rolls, leaving the inner circle of pastry (about ¼ of the thickness of each roll) connected, creating a wreath shape. Liberally egg wash the whole wreath, then slash the pastry quite deeply diagonally a couple of times on each sausage roll. Using kitchen scissors cut 16 sausage rolls, leaving the inner circle of pastry (about ¼ of the thickness of each roll) connected, creating a wreath shape. Liberally egg wash the whole wreath, then slash the pastry quite deeply diagonally a couple of times on each sausage roll. Bake in the oven for 25-30 minutes, until golden-brown and cooked through. Eat warm, serving with a bowl of cranberry sauce in the middle of the wreath. Bake in the oven for 25-30 minutes, until golden-brown and cooked through. Eat warm, serving with a bowl of cranberry sauce in the middle of the wreath.
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"title": "Sausage roll wreath recipe",
"content": "For the rough puff pastry, mix together the water, flour and lemon juice in a bowl until they come together. Tip out onto a floured surface and knead for 5 minutes until smooth and pliable. Cover with cling film and leave to relax for 10 minutes.Roll the dough out on a lightly floured surface to a 15x45cm/6x18in rectangle. Try to keep the edges as straight as possible – this will make it easier to fold.Take the cold fats out of the fridge and arrange them at random on the rolled out dough covering two-thirds of the surface, leaving a 15cm/6in square piece free.Fold the uncovered piece of pastry over, so it covers half of the fat-covered pastry and press the edges down. Fold these two layers of pastry over the remaining piece to form a square consisting of three layers of pastry separating two layers of fat.Turn the pastry 90 degrees and roll out again to 45x15cm/18x6in, fold back into a square as before, cover with cling film and put in the fridge to cool for at least 20 minutes. This is one turn.Meanwhile for the filling, mix the sausagemeat thoroughly in a bowl with the salt, chilli flakes, orange zest and sage. Roll into a ball, coat with flour to stop it sticking and set aside.Take the chilled pastry out of the fridge and roll, fold and turn twice as before. Wrap in cling film and return to the fridge for another 20 minutes to firm up again.Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with parchment paper. Lightly flour a work surface and roll out the sausagemeat to a 60cm/24in long sausage. Set aside.Flour the work surface again and quickly roll out the chilled pastry to a 15x60cm/6x24in rectangle. Place the sausagemeat in the centre of the pastry and brush a 2cm/1in strip of beaten egg along the long edge of pastry closest to you. Roll the dry edge of pastry over the sausage meat until you have one 60cm long sausage roll, stuck together with the egg wash. Shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little more egg to stick the two ends together. Using kitchen scissors cut 16 sausage rolls, leaving the inner circle of pastry (about ¼ of the thickness of each roll) connected, creating a wreath shape. Liberally egg wash the whole wreath, then slash the pastry quite deeply diagonally a couple of times on each sausage roll.Bake in the oven for 25-30 minutes, until golden-brown and cooked through. Eat warm, serving with a bowl of cranberry sauce in the middle of the wreath. For the rough puff pastry, mix together the water, flour and lemon juice in a bowl until they come together. Tip out onto a floured surface and knead for 5 minutes until smooth and pliable. Cover with cling film and leave to relax for 10 minutes. For the rough puff pastry, mix together the water, flour and lemon juice in a bowl until they come together. Tip out onto a floured surface and knead for 5 minutes until smooth and pliable. Cover with cling film and leave to relax for 10 minutes. Roll the dough out on a lightly floured surface to a 15x45cm/6x18in rectangle. Try to keep the edges as straight as possible – this will make it easier to fold. Roll the dough out on a lightly floured surface to a 15x45cm/6x18in rectangle. Try to keep the edges as straight as possible – this will make it easier to fold. Take the cold fats out of the fridge and arrange them at random on the rolled out dough covering two-thirds of the surface, leaving a 15cm/6in square piece free. Take the cold fats out of the fridge and arrange them at random on the rolled out dough covering two-thirds of the surface, leaving a 15cm/6in square piece free. Fold the uncovered piece of pastry over, so it covers half of the fat-covered pastry and press the edges down. Fold these two layers of pastry over the remaining piece to form a square consisting of three layers of pastry separating two layers of fat. Fold the uncovered piece of pastry over, so it covers half of the fat-covered pastry and press the edges down. Fold these two layers of pastry over the remaining piece to form a square consisting of three layers of pastry separating two layers of fat. Turn the pastry 90 degrees and roll out again to 45x15cm/18x6in, fold back into a square as before, cover with cling film and put in the fridge to cool for at least 20 minutes. This is one turn. Turn the pastry 90 degrees and roll out again to 45x15cm/18x6in, fold back into a square as before, cover with cling film and put in the fridge to cool for at least 20 minutes. This is one turn. Meanwhile for the filling, mix the sausagemeat thoroughly in a bowl with the salt, chilli flakes, orange zest and sage. Roll into a ball, coat with flour to stop it sticking and set aside. Meanwhile for the filling, mix the sausagemeat thoroughly in a bowl with the salt, chilli flakes, orange zest and sage. Roll into a ball, coat with flour to stop it sticking and set aside. Take the chilled pastry out of the fridge and roll, fold and turn twice as before. Wrap in cling film and return to the fridge for another 20 minutes to firm up again. Take the chilled pastry out of the fridge and roll, fold and turn twice as before. Wrap in cling film and return to the fridge for another 20 minutes to firm up again. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with parchment paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with parchment paper. Lightly flour a work surface and roll out the sausagemeat to a 60cm/24in long sausage. Set aside. Lightly flour a work surface and roll out the sausagemeat to a 60cm/24in long sausage. Set aside. Flour the work surface again and quickly roll out the chilled pastry to a 15x60cm/6x24in rectangle. Place the sausagemeat in the centre of the pastry and brush a 2cm/1in strip of beaten egg along the long edge of pastry closest to you. Roll the dry edge of pastry over the sausage meat until you have one 60cm long sausage roll, stuck together with the egg wash. Flour the work surface again and quickly roll out the chilled pastry to a 15x60cm/6x24in rectangle. Place the sausagemeat in the centre of the pastry and brush a 2cm/1in strip of beaten egg along the long edge of pastry closest to you. Roll the dry edge of pastry over the sausage meat until you have one 60cm long sausage roll, stuck together with the egg wash. Shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little more egg to stick the two ends together. Shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little more egg to stick the two ends together. Using kitchen scissors cut 16 sausage rolls, leaving the inner circle of pastry (about ¼ of the thickness of each roll) connected, creating a wreath shape. Liberally egg wash the whole wreath, then slash the pastry quite deeply diagonally a couple of times on each sausage roll. Using kitchen scissors cut 16 sausage rolls, leaving the inner circle of pastry (about ¼ of the thickness of each roll) connected, creating a wreath shape. Liberally egg wash the whole wreath, then slash the pastry quite deeply diagonally a couple of times on each sausage roll. Bake in the oven for 25-30 minutes, until golden-brown and cooked through. Eat warm, serving with a bowl of cranberry sauce in the middle of the wreath. Bake in the oven for 25-30 minutes, until golden-brown and cooked through. Eat warm, serving with a bowl of cranberry sauce in the middle of the wreath."
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Healthy sausage casserole recipe
An average of 3.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_sausage_16132_16x9.jpg Never thought you’d hear the words ‘healthy sausage casserole’? Well, here it is. This all-in-one-dish dinner is packed with veggies for a perfect midweek meal. Each serving provides 348 kcal, 34g protein, 33.5g carbohydrates (of which 18g sugars), 7g fat (of which 2g saturates), 9.5g fibre and 1.8g salt. 2 red peppers, seeds removed, cut into chunks2 carrots, cut into thick slices2 red onions, cut into wedges5 garlic cloves, finely sliced8 lean sausages400g tin peeled cherry tomatoes400g tin chickpeas, drained200ml/7fl oz vegetable stock 1 green chilli, seeds removed, chopped1 tsp paprika2 tsp French mustard100g/3½oz frozen mixed vegetables 2 red peppers, seeds removed, cut into chunks 2 carrots, cut into thick slices 2 red onions, cut into wedges 5 garlic cloves, finely sliced 8 lean sausages 400g tin peeled cherry tomatoes 400g tin chickpeas, drained 200ml/7fl oz vegetable stock 1 green chilli, seeds removed, chopped 1 tsp paprika 2 tsp French mustard 100g/3½oz frozen mixed vegetables Method Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes.Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes. Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes. Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving.
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"title": "Healthy sausage casserole recipe",
"content": "An average of 3.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_sausage_16132_16x9.jpg Never thought you’d hear the words ‘healthy sausage casserole’? Well, here it is. This all-in-one-dish dinner is packed with veggies for a perfect midweek meal. Each serving provides 348 kcal, 34g protein, 33.5g carbohydrates (of which 18g sugars), 7g fat (of which 2g saturates), 9.5g fibre and 1.8g salt. 2 red peppers, seeds removed, cut into chunks2 carrots, cut into thick slices2 red onions, cut into wedges5 garlic cloves, finely sliced8 lean sausages400g tin peeled cherry tomatoes400g tin chickpeas, drained200ml/7fl oz vegetable stock 1 green chilli, seeds removed, chopped1 tsp paprika2 tsp French mustard100g/3½oz frozen mixed vegetables 2 red peppers, seeds removed, cut into chunks 2 carrots, cut into thick slices 2 red onions, cut into wedges 5 garlic cloves, finely sliced 8 lean sausages 400g tin peeled cherry tomatoes 400g tin chickpeas, drained 200ml/7fl oz vegetable stock 1 green chilli, seeds removed, chopped 1 tsp paprika 2 tsp French mustard 100g/3½oz frozen mixed vegetables Method Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes.Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes. Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes. Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving."
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8276a9c02e8cbf2011079e789f23fd493aa9bcd117f49d1cb3af1159cb3b9727
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Sausage, pumpkin and sage casserole recipe
An average of 4.9 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausagepumpkinandsag_92737_16x9.jpg This comforting sausage and pumpkin casserole is the perfect Bonfire night recipe to warm you up on a sparkling night. 50g/1¾oz butter6 good-quality sausages, pricked several times with a fork1 onion, peeled, thinly sliced3 banana shallots, peeled, finely chopped2 garlic cloves, peeled, finely chopped1 tbsp chopped fresh sage1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces1 tbsp white wine vinegar1 tsp caster sugar200g/7oz canned chopped tomatoes400g/14oz canned cannellini beans, drained, rinsed500ml/18fl oz chicken stocksalt and freshly ground black pepper2 tbsp chopped fresh flatleaf parsley, to serve 50g/1¾oz butter 6 good-quality sausages, pricked several times with a fork 1 onion, peeled, thinly sliced 3 banana shallots, peeled, finely chopped 2 garlic cloves, peeled, finely chopped 1 tbsp chopped fresh sage 1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces 1 tbsp white wine vinegar 1 tsp caster sugar 200g/7oz canned chopped tomatoes 400g/14oz canned cannellini beans, drained, rinsed 500ml/18fl oz chicken stock salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley, to serve Method Preheat the oven to 180C/350F/Gas 4.Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over.Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well.Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated.Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender.To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over. Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over. Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well. Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well. Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated. Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated. Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper. Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender. Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender. To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley. To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley.
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"title": "Sausage, pumpkin and sage casserole recipe",
"content": "An average of 4.9 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausagepumpkinandsag_92737_16x9.jpg This comforting sausage and pumpkin casserole is the perfect Bonfire night recipe to warm you up on a sparkling night. 50g/1¾oz butter6 good-quality sausages, pricked several times with a fork1 onion, peeled, thinly sliced3 banana shallots, peeled, finely chopped2 garlic cloves, peeled, finely chopped1 tbsp chopped fresh sage1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces1 tbsp white wine vinegar1 tsp caster sugar200g/7oz canned chopped tomatoes400g/14oz canned cannellini beans, drained, rinsed500ml/18fl oz chicken stocksalt and freshly ground black pepper2 tbsp chopped fresh flatleaf parsley, to serve 50g/1¾oz butter 6 good-quality sausages, pricked several times with a fork 1 onion, peeled, thinly sliced 3 banana shallots, peeled, finely chopped 2 garlic cloves, peeled, finely chopped 1 tbsp chopped fresh sage 1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces 1 tbsp white wine vinegar 1 tsp caster sugar 200g/7oz canned chopped tomatoes 400g/14oz canned cannellini beans, drained, rinsed 500ml/18fl oz chicken stock salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley, to serve Method Preheat the oven to 180C/350F/Gas 4.Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over.Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well.Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated.Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender.To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over. Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over. Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well. Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well. Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated. Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated. Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper. Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender. Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender. To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley. To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley."
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1613cb97546a4d0699a6bc9bce229f40996472849a4d4be414c1dcf9966498f1
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Nadiya's meatloaf roll recipe
An average of 4.4 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meatloaf_roll_74453_16x9.jpg Meatloaf-meets-Wellington-meets-sausage-roll and with a line of hard-boiled eggs hidden inside. 500g/1lb 2oz lean beef mince6 sausages, taken out of their skins1 tsp chilli flakes1 tsp salt2 garlic cloves, crushed1 small onion, finely chopped 1 slice bread, blended into breadcrumbs (or 5 tbsp dried breadcrumbs)large handful fresh parsley5 hard-boiled eggs (boiled for 8 minutes, then plunged into cold water), peeled500g/1lb 2oz ready-rolled puff pastry3 tsp yeast extract, mixed with 1 teaspoon warm water1 free-range egg, beaten 500g/1lb 2oz lean beef mince 6 sausages, taken out of their skins 1 tsp chilli flakes 1 tsp salt 2 garlic cloves, crushed 1 small onion, finely chopped 1 slice bread, blended into breadcrumbs (or 5 tbsp dried breadcrumbs) large handful fresh parsley 5 hard-boiled eggs (boiled for 8 minutes, then plunged into cold water), peeled 500g/1lb 2oz ready-rolled puff pastry 3 tsp yeast extract, mixed with 1 teaspoon warm water 1 free-range egg, beaten Method Preheat the oven to 200C/180C Fan/Gas 6.Put the mince, sausagemeat, chilli flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.Lay two long lengths of cling film on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 30x25cm/12x10in. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the cling film, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the cling film and put the roll into the fridge.Meanwhile, roll out the pastry to about 35x35cm/14x14in and 5mm/¼in thickness and brush the surface with the yeast extract mix. Remove the meat roll from the cling film and place lengthways on the rolled-out pastry, just off centre.Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round.Brush the pastry with the beaten egg and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden-brown and the roll is cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mince, sausagemeat, chilli flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture. Put the mince, sausagemeat, chilli flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture. Lay two long lengths of cling film on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 30x25cm/12x10in. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the cling film, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the cling film and put the roll into the fridge. Lay two long lengths of cling film on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 30x25cm/12x10in. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the cling film, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the cling film and put the roll into the fridge. Meanwhile, roll out the pastry to about 35x35cm/14x14in and 5mm/¼in thickness and brush the surface with the yeast extract mix. Remove the meat roll from the cling film and place lengthways on the rolled-out pastry, just off centre. Meanwhile, roll out the pastry to about 35x35cm/14x14in and 5mm/¼in thickness and brush the surface with the yeast extract mix. Remove the meat roll from the cling film and place lengthways on the rolled-out pastry, just off centre. Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round. Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round. Brush the pastry with the beaten egg and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden-brown and the roll is cooked through. Brush the pastry with the beaten egg and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden-brown and the roll is cooked through. Recipe tips If you want to get ahead, you can prepare all this the night before and bake it the next day. After brushing the roll with the beaten egg, wrap it in cling film and place it in the fridge on the baking tray overnight. The following day, preheat the oven to 200C/180C Fan/Gas 6, remove the cling film, and cook the roll for 45 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and bake for a further 30 minutes, or until cooked through.
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"title": "Nadiya's meatloaf roll recipe",
"content": "An average of 4.4 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meatloaf_roll_74453_16x9.jpg Meatloaf-meets-Wellington-meets-sausage-roll and with a line of hard-boiled eggs hidden inside. 500g/1lb 2oz lean beef mince6 sausages, taken out of their skins1 tsp chilli flakes1 tsp salt2 garlic cloves, crushed1 small onion, finely chopped 1 slice bread, blended into breadcrumbs (or 5 tbsp dried breadcrumbs)large handful fresh parsley5 hard-boiled eggs (boiled for 8 minutes, then plunged into cold water), peeled500g/1lb 2oz ready-rolled puff pastry3 tsp yeast extract, mixed with 1 teaspoon warm water1 free-range egg, beaten 500g/1lb 2oz lean beef mince 6 sausages, taken out of their skins 1 tsp chilli flakes 1 tsp salt 2 garlic cloves, crushed 1 small onion, finely chopped 1 slice bread, blended into breadcrumbs (or 5 tbsp dried breadcrumbs) large handful fresh parsley 5 hard-boiled eggs (boiled for 8 minutes, then plunged into cold water), peeled 500g/1lb 2oz ready-rolled puff pastry 3 tsp yeast extract, mixed with 1 teaspoon warm water 1 free-range egg, beaten Method Preheat the oven to 200C/180C Fan/Gas 6.Put the mince, sausagemeat, chilli flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.Lay two long lengths of cling film on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 30x25cm/12x10in. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the cling film, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the cling film and put the roll into the fridge.Meanwhile, roll out the pastry to about 35x35cm/14x14in and 5mm/¼in thickness and brush the surface with the yeast extract mix. Remove the meat roll from the cling film and place lengthways on the rolled-out pastry, just off centre.Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round.Brush the pastry with the beaten egg and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden-brown and the roll is cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mince, sausagemeat, chilli flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture. Put the mince, sausagemeat, chilli flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture. Lay two long lengths of cling film on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 30x25cm/12x10in. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the cling film, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the cling film and put the roll into the fridge. Lay two long lengths of cling film on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 30x25cm/12x10in. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the cling film, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the cling film and put the roll into the fridge. Meanwhile, roll out the pastry to about 35x35cm/14x14in and 5mm/¼in thickness and brush the surface with the yeast extract mix. Remove the meat roll from the cling film and place lengthways on the rolled-out pastry, just off centre. Meanwhile, roll out the pastry to about 35x35cm/14x14in and 5mm/¼in thickness and brush the surface with the yeast extract mix. Remove the meat roll from the cling film and place lengthways on the rolled-out pastry, just off centre. Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round. Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round. Brush the pastry with the beaten egg and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden-brown and the roll is cooked through. Brush the pastry with the beaten egg and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden-brown and the roll is cooked through. Recipe tips If you want to get ahead, you can prepare all this the night before and bake it the next day. After brushing the roll with the beaten egg, wrap it in cling film and place it in the fridge on the baking tray overnight. The following day, preheat the oven to 200C/180C Fan/Gas 6, remove the cling film, and cook the roll for 45 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and bake for a further 30 minutes, or until cooked through."
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1b577d3762eaed64d9acf5bdc05a1ae7faba0c992da5d6525009c9a763054590
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Chipchip 'cassoulet' recipe
An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chipchip_cassoulet_67875_16x9.jpg Chipolata sausages are often overlooked in favour of big juicy sausages, but they are perfect for this smoky, spicy take on a cassoulet as they don’t release too much fat and cook quickly. This is a great dish for feeding hungry people after a long winter walk. 2 tbsp olive or sunflower oil12 chipolata sausages2 onions, thinly sliced2 garlic cloves, crushed1 red pepper, deseeded and cut into 3cm/1¼in pieces1 tsp chipotle paste2 tsp sweet smoked paprika1 tbsp tomato purée100ml/3½fl oz white wine200ml/⅓ pint chicken stock1 x 400g tin baked beans275g/10oz cherry tomatoes 2 tbsp olive or sunflower oil 12 chipolata sausages 2 onions, thinly sliced 2 garlic cloves, crushed 1 red pepper, deseeded and cut into 3cm/1¼in pieces 1 tsp chipotle paste 2 tsp sweet smoked paprika 1 tbsp tomato purée 100ml/3½fl oz white wine 200ml/⅓ pint chicken stock 1 x 400g tin baked beans 275g/10oz cherry tomatoes Method Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate.Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée. Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes. Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate. Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate. Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée. Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée. Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes. Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes. Recipe tips This recipes freezes well once cooked and can be made up to 8 hours ahead.
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"title": "Chipchip 'cassoulet' recipe",
"content": "An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chipchip_cassoulet_67875_16x9.jpg Chipolata sausages are often overlooked in favour of big juicy sausages, but they are perfect for this smoky, spicy take on a cassoulet as they don’t release too much fat and cook quickly. This is a great dish for feeding hungry people after a long winter walk. 2 tbsp olive or sunflower oil12 chipolata sausages2 onions, thinly sliced2 garlic cloves, crushed1 red pepper, deseeded and cut into 3cm/1¼in pieces1 tsp chipotle paste2 tsp sweet smoked paprika1 tbsp tomato purée100ml/3½fl oz white wine200ml/⅓ pint chicken stock1 x 400g tin baked beans275g/10oz cherry tomatoes 2 tbsp olive or sunflower oil 12 chipolata sausages 2 onions, thinly sliced 2 garlic cloves, crushed 1 red pepper, deseeded and cut into 3cm/1¼in pieces 1 tsp chipotle paste 2 tsp sweet smoked paprika 1 tbsp tomato purée 100ml/3½fl oz white wine 200ml/⅓ pint chicken stock 1 x 400g tin baked beans 275g/10oz cherry tomatoes Method Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate.Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée. Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes. Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate. Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate. Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée. Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée. Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes. Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes. Recipe tips This recipes freezes well once cooked and can be made up to 8 hours ahead."
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89cd2dd1311062c3e47f2874651f5af3aad7fabd8c95cbd8aba74a37086cbce2
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Sausage pasta recipe
Spicy sausage pasta An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/billsspicysausageand_73069_16x9.jpg Simple suppers don't get much better than this easy sausage pasta with, sweet peppers and tasty Italian sausages. 4 Italian sausages2 tbsp olive oil1 red onion, cut into wedges2 garlic cloves, crushed400g tin chopped tomatoes1 red pepper, cut into strips½ tsp chilli flakes2 tsp dried oregano2 tbsp chopped fresh parsley, optional200g/7oz whole wheat pasta of your choice 4 Italian sausages 2 tbsp olive oil 1 red onion, cut into wedges 2 garlic cloves, crushed 400g tin chopped tomatoes 1 red pepper, cut into strips ½ tsp chilli flakes 2 tsp dried oregano 2 tbsp chopped fresh parsley, optional 200g/7oz whole wheat pasta of your choice Method Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side.Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes, red pepper, chilli, oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes).Cook the fusilli until al dente (with a bite) according to the packet instructions.Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top. Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side. Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side. Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes, red pepper, chilli, oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes). Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes, red pepper, chilli, oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes). Cook the fusilli until al dente (with a bite) according to the packet instructions. Cook the fusilli until al dente (with a bite) according to the packet instructions. Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top. Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top. Recipe tips If you can't find Italian sausages, try sausagemeat flavoured with fennel or even a chorizo-style cooking sausage.
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"title": "Sausage pasta recipe",
"content": "Spicy sausage pasta An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/billsspicysausageand_73069_16x9.jpg Simple suppers don't get much better than this easy sausage pasta with, sweet peppers and tasty Italian sausages. 4 Italian sausages2 tbsp olive oil1 red onion, cut into wedges2 garlic cloves, crushed400g tin chopped tomatoes1 red pepper, cut into strips½ tsp chilli flakes2 tsp dried oregano2 tbsp chopped fresh parsley, optional200g/7oz whole wheat pasta of your choice 4 Italian sausages 2 tbsp olive oil 1 red onion, cut into wedges 2 garlic cloves, crushed 400g tin chopped tomatoes 1 red pepper, cut into strips ½ tsp chilli flakes 2 tsp dried oregano 2 tbsp chopped fresh parsley, optional 200g/7oz whole wheat pasta of your choice Method Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side.Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes, red pepper, chilli, oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes).Cook the fusilli until al dente (with a bite) according to the packet instructions.Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top. Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side. Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side. Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes, red pepper, chilli, oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes). Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes, red pepper, chilli, oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes). Cook the fusilli until al dente (with a bite) according to the packet instructions. Cook the fusilli until al dente (with a bite) according to the packet instructions. Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top. Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top. Recipe tips If you can't find Italian sausages, try sausagemeat flavoured with fennel or even a chorizo-style cooking sausage."
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Sausage rolls recipe
An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bigsausagerolls_86258_16x9.jpg Sausage rolls get a kick from Tabasco and Worcestershire sauce. Whip them up for a party and watch them disappear in a flash. 30g/1oz butter100g/3½oz button mushrooms, finely chopped 1 tbsp Worcestershire sauce1 tbsp Tabasco sauce1 tbsp dried thyme450g/1lb sausage meat (you can easily push the meat out from the skins of readymade sausages)salt and freshly ground black pepper 450g/1lb ready-rolled puff pastry1 free-range egg, beaten 30g/1oz butter 100g/3½oz button mushrooms, finely chopped 1 tbsp Worcestershire sauce 1 tbsp Tabasco sauce 1 tbsp dried thyme 450g/1lb sausage meat (you can easily push the meat out from the skins of readymade sausages) salt and freshly ground black pepper 450g/1lb ready-rolled puff pastry 1 free-range egg, beaten Method Preheat the oven to 200C/400F/Gas 6.Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.Roll the puff pastry out into a large rectangle, then cut into two long rectangles.Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge.Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl. Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined. Roll the puff pastry out into a large rectangle, then cut into two long rectangles. Roll the puff pastry out into a large rectangle, then cut into two long rectangles. Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge. Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through. Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through.
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"title": "Sausage rolls recipe",
"content": "An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bigsausagerolls_86258_16x9.jpg Sausage rolls get a kick from Tabasco and Worcestershire sauce. Whip them up for a party and watch them disappear in a flash. 30g/1oz butter100g/3½oz button mushrooms, finely chopped 1 tbsp Worcestershire sauce1 tbsp Tabasco sauce1 tbsp dried thyme450g/1lb sausage meat (you can easily push the meat out from the skins of readymade sausages)salt and freshly ground black pepper 450g/1lb ready-rolled puff pastry1 free-range egg, beaten 30g/1oz butter 100g/3½oz button mushrooms, finely chopped 1 tbsp Worcestershire sauce 1 tbsp Tabasco sauce 1 tbsp dried thyme 450g/1lb sausage meat (you can easily push the meat out from the skins of readymade sausages) salt and freshly ground black pepper 450g/1lb ready-rolled puff pastry 1 free-range egg, beaten Method Preheat the oven to 200C/400F/Gas 6.Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.Roll the puff pastry out into a large rectangle, then cut into two long rectangles.Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge.Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl. Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined. Roll the puff pastry out into a large rectangle, then cut into two long rectangles. Roll the puff pastry out into a large rectangle, then cut into two long rectangles. Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge. Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush with beaten egg on one of the long edge. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through. Place the sausage rolls onto a baking tray and bake for 15-20 minutes, or until the pastry is crisp and golden and the sausage meat is completely cooked through."
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Glamorgan sausages recipe
An average of 4.6 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/glamorgan_sausages_with_64911_16x9.jpg These vegetarian leek and cheese Glamorgan sausages are delicious and full of flavour. Perfect vegetarian comfort food. 25g/1oz butter115g/4oz leeks, trimmed, finely sliced (prepared weight)175g/6oz fresh white breadcrumbs2 tbsp chopped fresh parsley1 tbsp chopped fresh thyme150g/5oz Caerphilly cheese or Welsh cheddar, finely grated2 free-range eggs, separated1 tsp English mustard½ tsp flaked sea salt5 tbsp sunflower oilfreshly ground black pepper 25g/1oz butter 115g/4oz leeks, trimmed, finely sliced (prepared weight) 175g/6oz fresh white breadcrumbs 2 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 150g/5oz Caerphilly cheese or Welsh cheddar, finely grated 2 free-range eggs, separated 1 tsp English mustard ½ tsp flaked sea salt 5 tbsp sunflower oil freshly ground black pepper 2 tbsp sunflower oil 2 medium red onions, finely sliced1 red chilli, finely chopped2 garlic cloves, crushed75g/2½oz light brown muscovado sugar5 tbsp white wine vinegar 2 tbsp sunflower oil 2 medium red onions, finely sliced 1 red chilli, finely chopped 2 garlic cloves, crushed 75g/2½oz light brown muscovado sugar 5 tbsp white wine vinegar Method For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly. Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans. For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured. For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes. Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly. Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly. Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish. Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans. Recipe tips Using half a chilli will give a mildly spiced relish, so add the whole chilli if you like a bit more heat. Using the seeds will make it hotter too.
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"title": "Glamorgan sausages recipe",
"content": "An average of 4.6 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/glamorgan_sausages_with_64911_16x9.jpg These vegetarian leek and cheese Glamorgan sausages are delicious and full of flavour. Perfect vegetarian comfort food. 25g/1oz butter115g/4oz leeks, trimmed, finely sliced (prepared weight)175g/6oz fresh white breadcrumbs2 tbsp chopped fresh parsley1 tbsp chopped fresh thyme150g/5oz Caerphilly cheese or Welsh cheddar, finely grated2 free-range eggs, separated1 tsp English mustard½ tsp flaked sea salt5 tbsp sunflower oilfreshly ground black pepper 25g/1oz butter 115g/4oz leeks, trimmed, finely sliced (prepared weight) 175g/6oz fresh white breadcrumbs 2 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 150g/5oz Caerphilly cheese or Welsh cheddar, finely grated 2 free-range eggs, separated 1 tsp English mustard ½ tsp flaked sea salt 5 tbsp sunflower oil freshly ground black pepper 2 tbsp sunflower oil 2 medium red onions, finely sliced1 red chilli, finely chopped2 garlic cloves, crushed75g/2½oz light brown muscovado sugar5 tbsp white wine vinegar 2 tbsp sunflower oil 2 medium red onions, finely sliced 1 red chilli, finely chopped 2 garlic cloves, crushed 75g/2½oz light brown muscovado sugar 5 tbsp white wine vinegar Method For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly. Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans. For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured. For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes. Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly. Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly. Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish. Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans. Recipe tips Using half a chilli will give a mildly spiced relish, so add the whole chilli if you like a bit more heat. Using the seeds will make it hotter too."
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The Hairy Bikers' spaghetti bolognese recipe
An average of 4.8 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_bolognese_43191_16x9.jpg The Hairy Bikers give us their simple recipe for a traditional spaghetti bolognese, purely a British invention, but a firm family favourite for decades. 500g/1lb 2 oz lean beef mince1 medium onion, finely chopped2 celery sticks, trimmed and finely sliced2 medium carrots, finely diced2 cloves garlic, finely chopped150g/5oz small portobello or chestnut mushrooms, wiped and sliced1 tbsp plain flour150ml/5 fl oz red wine1 x 400g/14oz can chopped tomatoes2 tbsp tomato purée1 beef stock cube1 tsp caster sugar1 tsp dried oregano or 1 tsp dried mixed herbs2 bay leaves375–450g/13oz-1lb dried spaghettisalt and freshly ground black pepperfreshly grated Parmesan, for serving 500g/1lb 2 oz lean beef mince 1 medium onion, finely chopped 2 celery sticks, trimmed and finely sliced 2 medium carrots, finely diced 2 cloves garlic, finely chopped 150g/5oz small portobello or chestnut mushrooms, wiped and sliced 1 tbsp plain flour 150ml/5 fl oz red wine 1 x 400g/14oz can chopped tomatoes 2 tbsp tomato purée 1 beef stock cube 1 tsp caster sugar 1 tsp dried oregano or 1 tsp dried mixed herbs 2 bay leaves 375–450g/13oz-1lb dried spaghetti salt and freshly ground black pepper freshly grated Parmesan, for serving Method Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water. Crumble the stock cube over the top then add the caster sugar and herbs. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally.Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions.While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.Drain the spaghetti in a colander and divide between warmed bowls.Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately. Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water. Crumble the stock cube over the top then add the caster sugar and herbs. Crumble the stock cube over the top then add the caster sugar and herbs. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally. Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions. Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper. Drain the spaghetti in a colander and divide between warmed bowls. Drain the spaghetti in a colander and divide between warmed bowls. Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately. Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately. Recipe tips If serving at the table, it’s a good idea to toss the spaghetti with a tiny amount of oil before transferring it to a serving dish as this will stop the pasta sticking together. Make sure you don’t add too much though, or the sauce will slide off the spaghetti.
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"title": "The Hairy Bikers' spaghetti bolognese recipe",
"content": "An average of 4.8 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_bolognese_43191_16x9.jpg The Hairy Bikers give us their simple recipe for a traditional spaghetti bolognese, purely a British invention, but a firm family favourite for decades. 500g/1lb 2 oz lean beef mince1 medium onion, finely chopped2 celery sticks, trimmed and finely sliced2 medium carrots, finely diced2 cloves garlic, finely chopped150g/5oz small portobello or chestnut mushrooms, wiped and sliced1 tbsp plain flour150ml/5 fl oz red wine1 x 400g/14oz can chopped tomatoes2 tbsp tomato purée1 beef stock cube1 tsp caster sugar1 tsp dried oregano or 1 tsp dried mixed herbs2 bay leaves375–450g/13oz-1lb dried spaghettisalt and freshly ground black pepperfreshly grated Parmesan, for serving 500g/1lb 2 oz lean beef mince 1 medium onion, finely chopped 2 celery sticks, trimmed and finely sliced 2 medium carrots, finely diced 2 cloves garlic, finely chopped 150g/5oz small portobello or chestnut mushrooms, wiped and sliced 1 tbsp plain flour 150ml/5 fl oz red wine 1 x 400g/14oz can chopped tomatoes 2 tbsp tomato purée 1 beef stock cube 1 tsp caster sugar 1 tsp dried oregano or 1 tsp dried mixed herbs 2 bay leaves 375–450g/13oz-1lb dried spaghetti salt and freshly ground black pepper freshly grated Parmesan, for serving Method Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water. Crumble the stock cube over the top then add the caster sugar and herbs. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally.Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions.While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.Drain the spaghetti in a colander and divide between warmed bowls.Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately. Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water. Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water. Crumble the stock cube over the top then add the caster sugar and herbs. Crumble the stock cube over the top then add the caster sugar and herbs. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer. Season with a few twists of freshly ground black pepper, stir well and bring to a simmer. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally. Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions. Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It’s important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10–12 minutes, or according to the packet instructions. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper. While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper. Drain the spaghetti in a colander and divide between warmed bowls. Drain the spaghetti in a colander and divide between warmed bowls. Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately. Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately. Recipe tips If serving at the table, it’s a good idea to toss the spaghetti with a tiny amount of oil before transferring it to a serving dish as this will stop the pasta sticking together. Make sure you don’t add too much though, or the sauce will slide off the spaghetti."
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dfc89186d735b1dbb17678e5e1b511f74dc1e6c78c5996d06cab2853c642fd23
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Roast chicken with sage and onion stuffing recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_chicken_with_sage_46297_16x9.jpg This roast chicken recipe is a real crowd pleaser. The stuffing is a lovely addition that really makes the dish sing. Use our roasting calculator to work out the exact times and temperatures for your roast. 1.5-1.8kg/3lb 5oz - 4lb chicken, giblets removed, trussed25g/1oz butter½ unwaxed lemon, juice only100ml/3½fl oz white wine or vermouthsalt and freshly ground black pepper 1.5-1.8kg/3lb 5oz - 4lb chicken, giblets removed, trussed 25g/1oz butter ½ unwaxed lemon, juice only 100ml/3½fl oz white wine or vermouth salt and freshly ground black pepper 15g/½oz butter1 large onion, finely chopped½ unwaxed lemon, finely grated zest only5 leaves fresh sage, finely chopped (or ½ tsp dried sage)100g/3½oz fresh white breadcrumbs1 egg, beaten 15g/½oz butter 1 large onion, finely chopped ½ unwaxed lemon, finely grated zest only 5 leaves fresh sage, finely chopped (or ½ tsp dried sage) 100g/3½oz fresh white breadcrumbs 1 egg, beaten 15g/½oz butter,1 large onion, finely chopped200g/7oz sausagemeat1 eating apple, grated4 sprigs fresh thyme, finely chopped 15g/½oz butter, 1 large onion, finely chopped 200g/7oz sausagemeat 1 eating apple, grated 4 sprigs fresh thyme, finely chopped 1 tbsp plain flour100ml/3½fl oz dry white wine 300ml/10fl oz chicken stock 1 tbsp plain flour 100ml/3½fl oz dry white wine 300ml/10fl oz chicken stock Method The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature.Preheat the oven to 220C/200C Fan/Gas 6. For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple and herbs.) Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end.Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml/3½fl oz water and pour over the chicken.Roast for 15 minutes, then turn the heat down to 180C/160C Fan/Gas 4 and roast for a further 60–80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken). Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over a low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like – the roasting tin should look clean. Simmer until you have a thin, well flavoured gravy. The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature. The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 6. Preheat the oven to 220C/200C Fan/Gas 6. For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple and herbs.) For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple and herbs.) Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end. Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end. Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml/3½fl oz water and pour over the chicken. Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml/3½fl oz water and pour over the chicken. Roast for 15 minutes, then turn the heat down to 180C/160C Fan/Gas 4 and roast for a further 60–80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken). Roast for 15 minutes, then turn the heat down to 180C/160C Fan/Gas 4 and roast for a further 60–80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken). Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over a low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like – the roasting tin should look clean. Simmer until you have a thin, well flavoured gravy. Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over a low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like – the roasting tin should look clean. Simmer until you have a thin, well flavoured gravy.
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"title": "Roast chicken with sage and onion stuffing recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_chicken_with_sage_46297_16x9.jpg This roast chicken recipe is a real crowd pleaser. The stuffing is a lovely addition that really makes the dish sing. Use our roasting calculator to work out the exact times and temperatures for your roast. 1.5-1.8kg/3lb 5oz - 4lb chicken, giblets removed, trussed25g/1oz butter½ unwaxed lemon, juice only100ml/3½fl oz white wine or vermouthsalt and freshly ground black pepper 1.5-1.8kg/3lb 5oz - 4lb chicken, giblets removed, trussed 25g/1oz butter ½ unwaxed lemon, juice only 100ml/3½fl oz white wine or vermouth salt and freshly ground black pepper 15g/½oz butter1 large onion, finely chopped½ unwaxed lemon, finely grated zest only5 leaves fresh sage, finely chopped (or ½ tsp dried sage)100g/3½oz fresh white breadcrumbs1 egg, beaten 15g/½oz butter 1 large onion, finely chopped ½ unwaxed lemon, finely grated zest only 5 leaves fresh sage, finely chopped (or ½ tsp dried sage) 100g/3½oz fresh white breadcrumbs 1 egg, beaten 15g/½oz butter,1 large onion, finely chopped200g/7oz sausagemeat1 eating apple, grated4 sprigs fresh thyme, finely chopped 15g/½oz butter, 1 large onion, finely chopped 200g/7oz sausagemeat 1 eating apple, grated 4 sprigs fresh thyme, finely chopped 1 tbsp plain flour100ml/3½fl oz dry white wine 300ml/10fl oz chicken stock 1 tbsp plain flour 100ml/3½fl oz dry white wine 300ml/10fl oz chicken stock Method The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature.Preheat the oven to 220C/200C Fan/Gas 6. For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple and herbs.) Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end.Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml/3½fl oz water and pour over the chicken.Roast for 15 minutes, then turn the heat down to 180C/160C Fan/Gas 4 and roast for a further 60–80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken). Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over a low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like – the roasting tin should look clean. Simmer until you have a thin, well flavoured gravy. The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature. The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 6. Preheat the oven to 220C/200C Fan/Gas 6. For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple and herbs.) For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple and herbs.) Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end. Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end. Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml/3½fl oz water and pour over the chicken. Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml/3½fl oz water and pour over the chicken. Roast for 15 minutes, then turn the heat down to 180C/160C Fan/Gas 4 and roast for a further 60–80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken). Roast for 15 minutes, then turn the heat down to 180C/160C Fan/Gas 4 and roast for a further 60–80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken). Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over a low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like – the roasting tin should look clean. Simmer until you have a thin, well flavoured gravy. Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over a low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like – the roasting tin should look clean. Simmer until you have a thin, well flavoured gravy."
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Triple-cooked chips recipe
An average of 3.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/triple-cooked_chips_66210_16x9.jpg Who can resist a plate of golden, crisp, freshly cooked chips? Cooking them three times at different temperatures is the way to perfection: it’s not difficult and is totally worth it! You will need: a deep-fat fryer or a deep saucepan and a thermometer. 1kg/2lb 4oz potatoes, preferably Maris Pipergroundnut or sunflower oil, for deep-frying flaked sea salt 1kg/2lb 4oz potatoes, preferably Maris Piper groundnut or sunflower oil, for deep-frying flaked sea salt Method Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily.Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside.Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately. Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily. Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily. Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry. Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry. Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside. Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside. Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately. Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately. Recipe tips Instead of groundnut or sunflower oil, you could use beef dripping for deep-frying the chips. You’ll need about 1.5kg/3lb 5oz.
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"title": "Triple-cooked chips recipe",
"content": "An average of 3.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/triple-cooked_chips_66210_16x9.jpg Who can resist a plate of golden, crisp, freshly cooked chips? Cooking them three times at different temperatures is the way to perfection: it’s not difficult and is totally worth it! You will need: a deep-fat fryer or a deep saucepan and a thermometer. 1kg/2lb 4oz potatoes, preferably Maris Pipergroundnut or sunflower oil, for deep-frying flaked sea salt 1kg/2lb 4oz potatoes, preferably Maris Piper groundnut or sunflower oil, for deep-frying flaked sea salt Method Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily.Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside.Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately. Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily. Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily. Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry. Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry. Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside. Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside. Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately. Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately. Recipe tips Instead of groundnut or sunflower oil, you could use beef dripping for deep-frying the chips. You’ll need about 1.5kg/3lb 5oz."
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ddc4ca6d918bfc6994471e4963b333f7049d0ae4e20041e89636764ed634910f
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Irish stew recipe
An average of 3.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irishbeefstew_73826_16x9.jpg Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland. 1½kg/3lb 5oz stewing beef, cut into cubes175g/6oz streaky bacon3 tbsp olive oil12 baby onions, peeled18 button mushrooms, left whole3 carrots, cut into quarters or 12 baby carrots, scrubbed and left wholesalt and freshly ground black pepper1 tbsp chopped thyme2 tbsp chopped parsley10 cloves of garlic, crushed and grated425ml/15fl oz red wine425ml/15fl oz chicken or beef stock 1½kg/3lb 5oz stewing beef, cut into cubes 175g/6oz streaky bacon 3 tbsp olive oil 12 baby onions, peeled 18 button mushrooms, left whole 3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole salt and freshly ground black pepper 1 tbsp chopped thyme 2 tbsp chopped parsley 10 cloves of garlic, crushed and grated 425ml/15fl oz red wine 425ml/15fl oz chicken or beef stock 50g/2oz butter50g/1¾oz flourchamp, to serve 50g/2oz butter 50g/1¾oz flour champ, to serve Method Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.Place these back in the casserole, along with the herbs and garlic.Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.When the stew is cooked, remove the meat and vegetables.Bring the remaining liquid to the boil and add one tbsp of roux.Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.Replace the meat and vegetables, and taste for seasoning.Sprinkle with chopped parsley and serve with champ. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time. Place these back in the casserole, along with the herbs and garlic. Place these back in the casserole, along with the herbs and garlic. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes. When the stew is cooked, remove the meat and vegetables. When the stew is cooked, remove the meat and vegetables. Bring the remaining liquid to the boil and add one tbsp of roux. Bring the remaining liquid to the boil and add one tbsp of roux. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil. Replace the meat and vegetables, and taste for seasoning. Replace the meat and vegetables, and taste for seasoning. Sprinkle with chopped parsley and serve with champ. Sprinkle with chopped parsley and serve with champ.
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"processing_date": "2025-09-05T00:00:00",
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"title": "Irish stew recipe",
"content": "An average of 3.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irishbeefstew_73826_16x9.jpg Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland. 1½kg/3lb 5oz stewing beef, cut into cubes175g/6oz streaky bacon3 tbsp olive oil12 baby onions, peeled18 button mushrooms, left whole3 carrots, cut into quarters or 12 baby carrots, scrubbed and left wholesalt and freshly ground black pepper1 tbsp chopped thyme2 tbsp chopped parsley10 cloves of garlic, crushed and grated425ml/15fl oz red wine425ml/15fl oz chicken or beef stock 1½kg/3lb 5oz stewing beef, cut into cubes 175g/6oz streaky bacon 3 tbsp olive oil 12 baby onions, peeled 18 button mushrooms, left whole 3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole salt and freshly ground black pepper 1 tbsp chopped thyme 2 tbsp chopped parsley 10 cloves of garlic, crushed and grated 425ml/15fl oz red wine 425ml/15fl oz chicken or beef stock 50g/2oz butter50g/1¾oz flourchamp, to serve 50g/2oz butter 50g/1¾oz flour champ, to serve Method Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.Place these back in the casserole, along with the herbs and garlic.Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.When the stew is cooked, remove the meat and vegetables.Bring the remaining liquid to the boil and add one tbsp of roux.Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.Replace the meat and vegetables, and taste for seasoning.Sprinkle with chopped parsley and serve with champ. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time. Place these back in the casserole, along with the herbs and garlic. Place these back in the casserole, along with the herbs and garlic. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes. When the stew is cooked, remove the meat and vegetables. When the stew is cooked, remove the meat and vegetables. Bring the remaining liquid to the boil and add one tbsp of roux. Bring the remaining liquid to the boil and add one tbsp of roux. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil. Replace the meat and vegetables, and taste for seasoning. Replace the meat and vegetables, and taste for seasoning. Sprinkle with chopped parsley and serve with champ. Sprinkle with chopped parsley and serve with champ."
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bee8018fd6f6dc32f9a975f780c1d8d3ee15355e29395ac25276c235a87193c8
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Chicken Caesar salad recipe
An average of 3.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickencaesarsalad_84099_16x9.jpg This chicken Caesar salad has so much to celebrate: salty cured ham, juicy chicken breasts, crunchy croûtons and a creamy dressing. Wow. 4 slices of speck (or prosciutto)2 chicken breasts, bone and skin removedknob of butter2 thick slices white bread, cubed2 cos lettuces 4 slices of speck (or prosciutto) 2 chicken breasts, bone and skin removed knob of butter 2 thick slices white bread, cubed 2 cos lettuces 2 garlic cloves75ml/3fl oz white wine2 eggs, yolks only1 anchovy fillet75g/3oz parmesan, grated150ml/5fl oz extra virgin olive oil2 tsp Dijon mustardsalt and pepper 2 garlic cloves 75ml/3fl oz white wine 2 eggs, yolks only 1 anchovy fillet 75g/3oz parmesan, grated 150ml/5fl oz extra virgin olive oil 2 tsp Dijon mustard salt and pepper Method Preheat the grill to high.Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain.Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil. Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through.Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove.Separate the leaves from the lettuce and cut into chunky pieces. For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste. Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over. Preheat the grill to high. Preheat the grill to high. Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain. Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain. Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil. Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil. Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through. Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through. Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove. Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove. Separate the leaves from the lettuce and cut into chunky pieces. Separate the leaves from the lettuce and cut into chunky pieces. For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool. For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste. Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over. Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over.
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"title": "Chicken Caesar salad recipe",
"content": "An average of 3.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickencaesarsalad_84099_16x9.jpg This chicken Caesar salad has so much to celebrate: salty cured ham, juicy chicken breasts, crunchy croûtons and a creamy dressing. Wow. 4 slices of speck (or prosciutto)2 chicken breasts, bone and skin removedknob of butter2 thick slices white bread, cubed2 cos lettuces 4 slices of speck (or prosciutto) 2 chicken breasts, bone and skin removed knob of butter 2 thick slices white bread, cubed 2 cos lettuces 2 garlic cloves75ml/3fl oz white wine2 eggs, yolks only1 anchovy fillet75g/3oz parmesan, grated150ml/5fl oz extra virgin olive oil2 tsp Dijon mustardsalt and pepper 2 garlic cloves 75ml/3fl oz white wine 2 eggs, yolks only 1 anchovy fillet 75g/3oz parmesan, grated 150ml/5fl oz extra virgin olive oil 2 tsp Dijon mustard salt and pepper Method Preheat the grill to high.Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain.Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil. Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through.Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove.Separate the leaves from the lettuce and cut into chunky pieces. For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste. Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over. Preheat the grill to high. Preheat the grill to high. Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain. Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain. Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil. Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil. Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through. Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through. Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove. Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove. Separate the leaves from the lettuce and cut into chunky pieces. Separate the leaves from the lettuce and cut into chunky pieces. For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool. For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste. Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over. Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over."
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9f42cf2dba90519ee688c0c93065ffa581e627162d954daffdd27525106905b7
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Sausage and mash recipe
An average of 4.3 out of 5 stars from 91 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangers_and_mash_with_80175_16x9.jpg The classic sausage and mash served with homemade onion gravy and peas. Simple and sure to please all the family. This is designed to be a low cost recipe. 8 sausages 2 onions, sliced ½ tsp dried mixed herbs ½ tsp English mustard 600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine)salt and black pepper 2 tsp softened butter 2 tsp plain flour 8 sausages 2 onions, sliced ½ tsp dried mixed herbs ½ tsp English mustard 600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine) salt and black pepper 2 tsp softened butter 2 tsp plain flour 900g/2lb potatoes, peeled and chopped into equally sized cubes50g/1¾oz butter 100ml/3½fl oz milk 900g/2lb potatoes, peeled and chopped into equally sized cubes 50g/1¾oz butter 100ml/3½fl oz milk 300g/10½oz frozen peas 300g/10½oz frozen peas Method Preheat the oven to 200C/180C Fan/Gas 6.Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes.Serve the sausages, mash and peas with the onion gravy spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve. Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside. Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes. Serve the sausages, mash and peas with the onion gravy spooned over. Serve the sausages, mash and peas with the onion gravy spooned over. Recipe tips In September 2023 this recipe was costed at an average of £3.99 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Sausage and mash recipe",
"content": "An average of 4.3 out of 5 stars from 91 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangers_and_mash_with_80175_16x9.jpg The classic sausage and mash served with homemade onion gravy and peas. Simple and sure to please all the family. This is designed to be a low cost recipe. 8 sausages 2 onions, sliced ½ tsp dried mixed herbs ½ tsp English mustard 600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine)salt and black pepper 2 tsp softened butter 2 tsp plain flour 8 sausages 2 onions, sliced ½ tsp dried mixed herbs ½ tsp English mustard 600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine) salt and black pepper 2 tsp softened butter 2 tsp plain flour 900g/2lb potatoes, peeled and chopped into equally sized cubes50g/1¾oz butter 100ml/3½fl oz milk 900g/2lb potatoes, peeled and chopped into equally sized cubes 50g/1¾oz butter 100ml/3½fl oz milk 300g/10½oz frozen peas 300g/10½oz frozen peas Method Preheat the oven to 200C/180C Fan/Gas 6.Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes.Serve the sausages, mash and peas with the onion gravy spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper. Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve. Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve. Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside. Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes. Serve the sausages, mash and peas with the onion gravy spooned over. Serve the sausages, mash and peas with the onion gravy spooned over. Recipe tips In September 2023 this recipe was costed at an average of £3.99 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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25ab724e15f335c4f448778686213ab68cdfd885971d3a279a65de303a5df6ff
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Chicken tikka masala recipe
An average of 3.8 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickentikkamasala_67780_16x9.jpg Chicken tikka masala – we love you. A quintessential British recipe and one that shouldn't rely on a phone call to the takeaway. Each serving provides 317 kcal, 39g protein, 9g carbohydrates (of which 6.5g sugars), 18g fat (of which 1g saturates), 2.5g fibre and 1.5g salt. 4 skinless, boneless chicken breasts 4 tbsp ready-made tikka masala curry paste2 tbsp natural yoghurt 3 tbsp vegetable oil or ghee (clarified butter)1 cinnamon stick8 cardamom pods1 large onion, finely chopped3cm/1¼in piece of fresh ginger, peeled and finely grated2 garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander½ tsp ground turmeric½–1 tsp cayenne pepper (depending on how hot you like it) half a 400g can chopped tomatoes150ml/5fl oz chicken stock or water1½ tsp garam masala½ lemon, juice only ½ tsp salt 4 skinless, boneless chicken breasts 4 tbsp ready-made tikka masala curry paste 2 tbsp natural yoghurt 3 tbsp vegetable oil or ghee (clarified butter) 1 cinnamon stick 8 cardamom pods 1 large onion, finely chopped 3cm/1¼in piece of fresh ginger, peeled and finely grated 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric ½–1 tsp cayenne pepper (depending on how hot you like it) half a 400g can chopped tomatoes 150ml/5fl oz chicken stock or water 1½ tsp garam masala ½ lemon, juice only ½ tsp salt Method Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally.Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread.
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"title": "Chicken tikka masala recipe",
"content": "An average of 3.8 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickentikkamasala_67780_16x9.jpg Chicken tikka masala – we love you. A quintessential British recipe and one that shouldn't rely on a phone call to the takeaway. Each serving provides 317 kcal, 39g protein, 9g carbohydrates (of which 6.5g sugars), 18g fat (of which 1g saturates), 2.5g fibre and 1.5g salt. 4 skinless, boneless chicken breasts 4 tbsp ready-made tikka masala curry paste2 tbsp natural yoghurt 3 tbsp vegetable oil or ghee (clarified butter)1 cinnamon stick8 cardamom pods1 large onion, finely chopped3cm/1¼in piece of fresh ginger, peeled and finely grated2 garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander½ tsp ground turmeric½–1 tsp cayenne pepper (depending on how hot you like it) half a 400g can chopped tomatoes150ml/5fl oz chicken stock or water1½ tsp garam masala½ lemon, juice only ½ tsp salt 4 skinless, boneless chicken breasts 4 tbsp ready-made tikka masala curry paste 2 tbsp natural yoghurt 3 tbsp vegetable oil or ghee (clarified butter) 1 cinnamon stick 8 cardamom pods 1 large onion, finely chopped 3cm/1¼in piece of fresh ginger, peeled and finely grated 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric ½–1 tsp cayenne pepper (depending on how hot you like it) half a 400g can chopped tomatoes 150ml/5fl oz chicken stock or water 1½ tsp garam masala ½ lemon, juice only ½ tsp salt Method Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally.Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread."
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255b2b1f49eaa03bf4822233eb73dad85822a5208702f4d6bd02be97d1f01b80
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Best shepherd’s pie recipe
An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roux_family_shepherds_61889_16x9.jpg Roast lamb was a real favourite at home on a Sunday because the leftover lamb made this shepherd’s pie recipe. 400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat from the roasting tin1 carrot, chopped2 sticks celery, chopped1 sprig fresh parsley, chopped1 shallot, chopped5 cloves leftover roast garlic (or 2 cloves fresh garlic, crushed)4 tbsp ketchup1 kg/2lb 4oz peeled, cooked floury potatoes (such as King Edward, Desiree or Maris piper)butter, to tastedash of milksalt and pepper 400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat from the roasting tin 1 carrot, chopped 2 sticks celery, chopped 1 sprig fresh parsley, chopped 1 shallot, chopped 5 cloves leftover roast garlic (or 2 cloves fresh garlic, crushed) 4 tbsp ketchup 1 kg/2lb 4oz peeled, cooked floury potatoes (such as King Edward, Desiree or Maris piper) butter, to taste dash of milk salt and pepper ½ head cabbage (such as hispi, or any other kind, or pak choi), sliced into thin strips1 garlic clove, crushed1 red chilli, choppedsplash fish saucevegetable oil, for frying ½ head cabbage (such as hispi, or any other kind, or pak choi), sliced into thin strips 1 garlic clove, crushed 1 red chilli, chopped splash fish sauce vegetable oil, for frying Method Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together. Add sweet roasted garlic cloves popped from their skins (or fresh garlic) and the ketchup. Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top. Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top.For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy.Serve the shepherd’s pie hot with the cabbage piled alongside. Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together. Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together. Add sweet roasted garlic cloves popped from their skins (or fresh garlic) and the ketchup. Add sweet roasted garlic cloves popped from their skins (or fresh garlic) and the ketchup. Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top. Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top. Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top. Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top. For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy. For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy. Serve the shepherd’s pie hot with the cabbage piled alongside. Serve the shepherd’s pie hot with the cabbage piled alongside.
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"title": "Best shepherd’s pie recipe",
"content": "An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roux_family_shepherds_61889_16x9.jpg Roast lamb was a real favourite at home on a Sunday because the leftover lamb made this shepherd’s pie recipe. 400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat from the roasting tin1 carrot, chopped2 sticks celery, chopped1 sprig fresh parsley, chopped1 shallot, chopped5 cloves leftover roast garlic (or 2 cloves fresh garlic, crushed)4 tbsp ketchup1 kg/2lb 4oz peeled, cooked floury potatoes (such as King Edward, Desiree or Maris piper)butter, to tastedash of milksalt and pepper 400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat from the roasting tin 1 carrot, chopped 2 sticks celery, chopped 1 sprig fresh parsley, chopped 1 shallot, chopped 5 cloves leftover roast garlic (or 2 cloves fresh garlic, crushed) 4 tbsp ketchup 1 kg/2lb 4oz peeled, cooked floury potatoes (such as King Edward, Desiree or Maris piper) butter, to taste dash of milk salt and pepper ½ head cabbage (such as hispi, or any other kind, or pak choi), sliced into thin strips1 garlic clove, crushed1 red chilli, choppedsplash fish saucevegetable oil, for frying ½ head cabbage (such as hispi, or any other kind, or pak choi), sliced into thin strips 1 garlic clove, crushed 1 red chilli, chopped splash fish sauce vegetable oil, for frying Method Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together. Add sweet roasted garlic cloves popped from their skins (or fresh garlic) and the ketchup. Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top. Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top.For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy.Serve the shepherd’s pie hot with the cabbage piled alongside. Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together. Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together. Add sweet roasted garlic cloves popped from their skins (or fresh garlic) and the ketchup. Add sweet roasted garlic cloves popped from their skins (or fresh garlic) and the ketchup. Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top. Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top. Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top. Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top. For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy. For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy. Serve the shepherd’s pie hot with the cabbage piled alongside. Serve the shepherd’s pie hot with the cabbage piled alongside."
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fc14d5264fd4ea5ec0ff8fec7e147861fd10b95ebcf7997e907732de95f72da0
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Baked ham, salad and salad cream recipe
To test the saltiness of the gammon, cut a thin slice from the end of the raw joint and add it to a pan of simmering water for about 5 minutes, then taste. If it is very salty, soak the gammon in cold water overnight. Put the gammon in a large pan and add the cider, then pour in enough water to cover the meat. Add the peppercorns, cloves, chilli flakes and bay leaves and bring to the boil. Skim off any foam from the surface, then immediately turn down the heat so that the water is barely simmering, half cover with a lid and cook for about 1½–2 hours or until the ham is cooked through (the internal temperature in the centre of the meat should reach 65C/150F when tested with a probe). Turn off the heat and leave the meat to cool in the liquid. Meanwhile, make the salad cream. Whisk together the eggs, flour, sugar and salt in a heatproof bowl.Boil the vinegar in a small pan until reduced by half. Whisk the reduced vinegar into the egg mixture, then set the bowl over a pan of just simmering water (make sure the bowl does not touch the water). Stir over the heat with a wooden spoon for about 5 minutes until thickened. Remove from the heat and leave to cool. Stir in the cream, taste and adjust the seasoning, adding Tabasco or lemon juice tif you like. If it is too thick, you can stir in a tablespoon or two of water. Store in a jam jar in the fridge until ready to serve.Preheat the oven to 200C/180C Fan/Gas 6.To make the glaze, mix together the mustard, egg yolk, cornflour and honey. Lift the ham out of the cooking liquid. Using a sharp knife, cut off the string and carefully cut away the rind, leaving 3–4mm/⅛in of fat.Brush the ham with the glaze, then sprinkle over the breadcrumbs, using the back of a spoon to press them into the glaze. Bake for 10–15 minutes until golden brown. Leave to cool completely before slicing. Serve the ham with the buttered new potatoes, a selection of salad vegetables, the boiled eggs and salad cream. To test the saltiness of the gammon, cut a thin slice from the end of the raw joint and add it to a pan of simmering water for about 5 minutes, then taste. If it is very salty, soak the gammon in cold water overnight. To test the saltiness of the gammon, cut a thin slice from the end of the raw joint and add it to a pan of simmering water for about 5 minutes, then taste. If it is very salty, soak the gammon in cold water overnight. Put the gammon in a large pan and add the cider, then pour in enough water to cover the meat. Add the peppercorns, cloves, chilli flakes and bay leaves and bring to the boil. Skim off any foam from the surface, then immediately turn down the heat so that the water is barely simmering, half cover with a lid and cook for about 1½–2 hours or until the ham is cooked through (the internal temperature in the centre of the meat should reach 65C/150F when tested with a probe). Turn off the heat and leave the meat to cool in the liquid. Put the gammon in a large pan and add the cider, then pour in enough water to cover the meat. Add the peppercorns, cloves, chilli flakes and bay leaves and bring to the boil. Skim off any foam from the surface, then immediately turn down the heat so that the water is barely simmering, half cover with a lid and cook for about 1½–2 hours or until the ham is cooked through (the internal temperature in the centre of the meat should reach 65C/150F when tested with a probe). Turn off the heat and leave the meat to cool in the liquid. Meanwhile, make the salad cream. Whisk together the eggs, flour, sugar and salt in a heatproof bowl. Meanwhile, make the salad cream. Whisk together the eggs, flour, sugar and salt in a heatproof bowl. Boil the vinegar in a small pan until reduced by half. Whisk the reduced vinegar into the egg mixture, then set the bowl over a pan of just simmering water (make sure the bowl does not touch the water). Stir over the heat with a wooden spoon for about 5 minutes until thickened. Remove from the heat and leave to cool. Boil the vinegar in a small pan until reduced by half. Whisk the reduced vinegar into the egg mixture, then set the bowl over a pan of just simmering water (make sure the bowl does not touch the water). Stir over the heat with a wooden spoon for about 5 minutes until thickened. Remove from the heat and leave to cool. Stir in the cream, taste and adjust the seasoning, adding Tabasco or lemon juice tif you like. If it is too thick, you can stir in a tablespoon or two of water. Store in a jam jar in the fridge until ready to serve. Stir in the cream, taste and adjust the seasoning, adding Tabasco or lemon juice tif you like. If it is too thick, you can stir in a tablespoon or two of water. Store in a jam jar in the fridge until ready to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the glaze, mix together the mustard, egg yolk, cornflour and honey. To make the glaze, mix together the mustard, egg yolk, cornflour and honey. Lift the ham out of the cooking liquid. Using a sharp knife, cut off the string and carefully cut away the rind, leaving 3–4mm/⅛in of fat. Lift the ham out of the cooking liquid. Using a sharp knife, cut off the string and carefully cut away the rind, leaving 3–4mm/⅛in of fat. Brush the ham with the glaze, then sprinkle over the breadcrumbs, using the back of a spoon to press them into the glaze. Bake for 10–15 minutes until golden brown. Leave to cool completely before slicing. Brush the ham with the glaze, then sprinkle over the breadcrumbs, using the back of a spoon to press them into the glaze. Bake for 10–15 minutes until golden brown. Leave to cool completely before slicing. Serve the ham with the buttered new potatoes, a selection of salad vegetables, the boiled eggs and salad cream. Serve the ham with the buttered new potatoes, a selection of salad vegetables, the boiled eggs and salad cream.
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"title": "Baked ham, salad and salad cream recipe",
"content": "To test the saltiness of the gammon, cut a thin slice from the end of the raw joint and add it to a pan of simmering water for about 5 minutes, then taste. If it is very salty, soak the gammon in cold water overnight. Put the gammon in a large pan and add the cider, then pour in enough water to cover the meat. Add the peppercorns, cloves, chilli flakes and bay leaves and bring to the boil. Skim off any foam from the surface, then immediately turn down the heat so that the water is barely simmering, half cover with a lid and cook for about 1½–2 hours or until the ham is cooked through (the internal temperature in the centre of the meat should reach 65C/150F when tested with a probe). Turn off the heat and leave the meat to cool in the liquid. Meanwhile, make the salad cream. Whisk together the eggs, flour, sugar and salt in a heatproof bowl.Boil the vinegar in a small pan until reduced by half. Whisk the reduced vinegar into the egg mixture, then set the bowl over a pan of just simmering water (make sure the bowl does not touch the water). Stir over the heat with a wooden spoon for about 5 minutes until thickened. Remove from the heat and leave to cool. Stir in the cream, taste and adjust the seasoning, adding Tabasco or lemon juice tif you like. If it is too thick, you can stir in a tablespoon or two of water. Store in a jam jar in the fridge until ready to serve.Preheat the oven to 200C/180C Fan/Gas 6.To make the glaze, mix together the mustard, egg yolk, cornflour and honey. Lift the ham out of the cooking liquid. Using a sharp knife, cut off the string and carefully cut away the rind, leaving 3–4mm/⅛in of fat.Brush the ham with the glaze, then sprinkle over the breadcrumbs, using the back of a spoon to press them into the glaze. Bake for 10–15 minutes until golden brown. Leave to cool completely before slicing. Serve the ham with the buttered new potatoes, a selection of salad vegetables, the boiled eggs and salad cream. To test the saltiness of the gammon, cut a thin slice from the end of the raw joint and add it to a pan of simmering water for about 5 minutes, then taste. If it is very salty, soak the gammon in cold water overnight. To test the saltiness of the gammon, cut a thin slice from the end of the raw joint and add it to a pan of simmering water for about 5 minutes, then taste. If it is very salty, soak the gammon in cold water overnight. Put the gammon in a large pan and add the cider, then pour in enough water to cover the meat. Add the peppercorns, cloves, chilli flakes and bay leaves and bring to the boil. Skim off any foam from the surface, then immediately turn down the heat so that the water is barely simmering, half cover with a lid and cook for about 1½–2 hours or until the ham is cooked through (the internal temperature in the centre of the meat should reach 65C/150F when tested with a probe). Turn off the heat and leave the meat to cool in the liquid. Put the gammon in a large pan and add the cider, then pour in enough water to cover the meat. Add the peppercorns, cloves, chilli flakes and bay leaves and bring to the boil. Skim off any foam from the surface, then immediately turn down the heat so that the water is barely simmering, half cover with a lid and cook for about 1½–2 hours or until the ham is cooked through (the internal temperature in the centre of the meat should reach 65C/150F when tested with a probe). Turn off the heat and leave the meat to cool in the liquid. Meanwhile, make the salad cream. Whisk together the eggs, flour, sugar and salt in a heatproof bowl. Meanwhile, make the salad cream. Whisk together the eggs, flour, sugar and salt in a heatproof bowl. Boil the vinegar in a small pan until reduced by half. Whisk the reduced vinegar into the egg mixture, then set the bowl over a pan of just simmering water (make sure the bowl does not touch the water). Stir over the heat with a wooden spoon for about 5 minutes until thickened. Remove from the heat and leave to cool. Boil the vinegar in a small pan until reduced by half. Whisk the reduced vinegar into the egg mixture, then set the bowl over a pan of just simmering water (make sure the bowl does not touch the water). Stir over the heat with a wooden spoon for about 5 minutes until thickened. Remove from the heat and leave to cool. Stir in the cream, taste and adjust the seasoning, adding Tabasco or lemon juice tif you like. If it is too thick, you can stir in a tablespoon or two of water. Store in a jam jar in the fridge until ready to serve. Stir in the cream, taste and adjust the seasoning, adding Tabasco or lemon juice tif you like. If it is too thick, you can stir in a tablespoon or two of water. Store in a jam jar in the fridge until ready to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the glaze, mix together the mustard, egg yolk, cornflour and honey. To make the glaze, mix together the mustard, egg yolk, cornflour and honey. Lift the ham out of the cooking liquid. Using a sharp knife, cut off the string and carefully cut away the rind, leaving 3–4mm/⅛in of fat. Lift the ham out of the cooking liquid. Using a sharp knife, cut off the string and carefully cut away the rind, leaving 3–4mm/⅛in of fat. Brush the ham with the glaze, then sprinkle over the breadcrumbs, using the back of a spoon to press them into the glaze. Bake for 10–15 minutes until golden brown. Leave to cool completely before slicing. Brush the ham with the glaze, then sprinkle over the breadcrumbs, using the back of a spoon to press them into the glaze. Bake for 10–15 minutes until golden brown. Leave to cool completely before slicing. Serve the ham with the buttered new potatoes, a selection of salad vegetables, the boiled eggs and salad cream. Serve the ham with the buttered new potatoes, a selection of salad vegetables, the boiled eggs and salad cream."
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990fc12970e2d273bd5f357743577455ec5666d703d0a654488394c8774c3a87
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Traditional Yorkshire pudding recipe
An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/traditionalyorkshire_67345_16x9.jpg You can’t beat Delia for the basics and this large Yorkshire pudding recipe made with beef dripping is a failsafe accompaniment to roast beef. If you choose to make a roast dinner wrap from it, we won't tell Delia. Equipment and preparation: You will need a solid roasting tin measuring 28x23cm/11x9in. 175g/6oz plain flour2 free-range eggs175ml/6fl oz milk (whole or semi-skimmed)110ml/4fl oz water2 tbsp beef drippingsalt and freshly milled black pepper 175g/6oz plain flour 2 free-range eggs 175ml/6fl oz milk (whole or semi-skimmed) 110ml/4fl oz water 2 tbsp beef dripping salt and freshly milled black pepper Method Preheat the oven to 220C/425F/Gas 7.Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Make a well in the centre and break the eggs into it. Add the salt and pepper.Whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated. Measure the milk and water into a measuring jug and when the mixture becomes stiff, add the mixture gradually, whisking continuously. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient.Spoon the beef dripping into the roasting tin and allow it to heat in the oven. When the oven is up to temperature remove the tin and place it over a direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp. Serve it cut into squares presto pronto. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Make a well in the centre and break the eggs into it. Add the salt and pepper. Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Make a well in the centre and break the eggs into it. Add the salt and pepper. Whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated. Measure the milk and water into a measuring jug and when the mixture becomes stiff, add the mixture gradually, whisking continuously. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient. Whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated. Measure the milk and water into a measuring jug and when the mixture becomes stiff, add the mixture gradually, whisking continuously. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient. Spoon the beef dripping into the roasting tin and allow it to heat in the oven. When the oven is up to temperature remove the tin and place it over a direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp. Serve it cut into squares presto pronto. Spoon the beef dripping into the roasting tin and allow it to heat in the oven. When the oven is up to temperature remove the tin and place it over a direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp. Serve it cut into squares presto pronto.
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"title": "Traditional Yorkshire pudding recipe",
"content": "An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/traditionalyorkshire_67345_16x9.jpg You can’t beat Delia for the basics and this large Yorkshire pudding recipe made with beef dripping is a failsafe accompaniment to roast beef. If you choose to make a roast dinner wrap from it, we won't tell Delia. Equipment and preparation: You will need a solid roasting tin measuring 28x23cm/11x9in. 175g/6oz plain flour2 free-range eggs175ml/6fl oz milk (whole or semi-skimmed)110ml/4fl oz water2 tbsp beef drippingsalt and freshly milled black pepper 175g/6oz plain flour 2 free-range eggs 175ml/6fl oz milk (whole or semi-skimmed) 110ml/4fl oz water 2 tbsp beef dripping salt and freshly milled black pepper Method Preheat the oven to 220C/425F/Gas 7.Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Make a well in the centre and break the eggs into it. Add the salt and pepper.Whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated. Measure the milk and water into a measuring jug and when the mixture becomes stiff, add the mixture gradually, whisking continuously. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient.Spoon the beef dripping into the roasting tin and allow it to heat in the oven. When the oven is up to temperature remove the tin and place it over a direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp. Serve it cut into squares presto pronto. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Make a well in the centre and break the eggs into it. Add the salt and pepper. Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Make a well in the centre and break the eggs into it. Add the salt and pepper. Whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated. Measure the milk and water into a measuring jug and when the mixture becomes stiff, add the mixture gradually, whisking continuously. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient. Whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated. Measure the milk and water into a measuring jug and when the mixture becomes stiff, add the mixture gradually, whisking continuously. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient. Spoon the beef dripping into the roasting tin and allow it to heat in the oven. When the oven is up to temperature remove the tin and place it over a direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp. Serve it cut into squares presto pronto. Spoon the beef dripping into the roasting tin and allow it to heat in the oven. When the oven is up to temperature remove the tin and place it over a direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp. Serve it cut into squares presto pronto."
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111792a4ba2c9a8aff95c892cc3f1e04390fabe110dc10de5064d46e0bddce8e
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Lamb stew recipe
An average of 3.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambstewwithrosemary_90363_16x9.jpg Lamb stew made with neck fillet is economical and extremely tasty, the rosemary dumplings add the perfect finish. 750g/1lb 10oz lamb neck fillet, cut into 2.5cm/1in cubessalt and freshly ground black pepper25g/1oz plain flour 1 tbsp olive oil50g/2oz butter12 baby onions, peeled2 medium carrots, cut into large dice1 medium swede, cut into large dice50ml/2fl oz white wine2 sprigs rosemary4 bay leaves1.25 litres/2 pints lamb stock3 tbsp flatleaf parsley, roughly chopped 750g/1lb 10oz lamb neck fillet, cut into 2.5cm/1in cubes salt and freshly ground black pepper 25g/1oz plain flour 1 tbsp olive oil 50g/2oz butter 12 baby onions, peeled 2 medium carrots, cut into large dice 1 medium swede, cut into large dice 50ml/2fl oz white wine 2 sprigs rosemary 4 bay leaves 1.25 litres/2 pints lamb stock 3 tbsp flatleaf parsley, roughly chopped 125g/4½ oz plain flour65g/2½ oz suet½ tsp baking powder pinch salt1 tbsp rosemary, finely chopped500ml/18fl oz lamb stock 125g/4½ oz plain flour 65g/2½ oz suet ½ tsp baking powder pinch salt 1 tbsp rosemary, finely chopped 500ml/18fl oz lamb stock Method Preheat the oven to 120C/250F/Gas ½.Season the lamb and dust with the flour. Palce a heavy-bottom casserole dish over a medium heat, add the olive oil and butter then the lamb. Fry until golden-brown. Remove the lamb and keep to one side.Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour.For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 12 small balls. Place on a plate in the fridge to chill.When the lamb stew is ready, place the dumplings on the top of the stew and put the lid back on. Return the stew to the oven for 10 minutes or until the dumplings are fluffy and cooked through. (Alternatively, if you are short of space in your casserole dish, place 500ml/18fl oz lamb stock into a separate pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute.)Add the parsley to the stew and serve equally between four shallow bowls with the dumplings. Preheat the oven to 120C/250F/Gas ½. Preheat the oven to 120C/250F/Gas ½. Season the lamb and dust with the flour. Palce a heavy-bottom casserole dish over a medium heat, add the olive oil and butter then the lamb. Fry until golden-brown. Remove the lamb and keep to one side. Season the lamb and dust with the flour. Palce a heavy-bottom casserole dish over a medium heat, add the olive oil and butter then the lamb. Fry until golden-brown. Remove the lamb and keep to one side. Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour. Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour. For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 12 small balls. Place on a plate in the fridge to chill. For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 12 small balls. Place on a plate in the fridge to chill. When the lamb stew is ready, place the dumplings on the top of the stew and put the lid back on. Return the stew to the oven for 10 minutes or until the dumplings are fluffy and cooked through. (Alternatively, if you are short of space in your casserole dish, place 500ml/18fl oz lamb stock into a separate pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute.) When the lamb stew is ready, place the dumplings on the top of the stew and put the lid back on. Return the stew to the oven for 10 minutes or until the dumplings are fluffy and cooked through. (Alternatively, if you are short of space in your casserole dish, place 500ml/18fl oz lamb stock into a separate pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute.) Add the parsley to the stew and serve equally between four shallow bowls with the dumplings. Add the parsley to the stew and serve equally between four shallow bowls with the dumplings.
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"title": "Lamb stew recipe",
"content": "An average of 3.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambstewwithrosemary_90363_16x9.jpg Lamb stew made with neck fillet is economical and extremely tasty, the rosemary dumplings add the perfect finish. 750g/1lb 10oz lamb neck fillet, cut into 2.5cm/1in cubessalt and freshly ground black pepper25g/1oz plain flour 1 tbsp olive oil50g/2oz butter12 baby onions, peeled2 medium carrots, cut into large dice1 medium swede, cut into large dice50ml/2fl oz white wine2 sprigs rosemary4 bay leaves1.25 litres/2 pints lamb stock3 tbsp flatleaf parsley, roughly chopped 750g/1lb 10oz lamb neck fillet, cut into 2.5cm/1in cubes salt and freshly ground black pepper 25g/1oz plain flour 1 tbsp olive oil 50g/2oz butter 12 baby onions, peeled 2 medium carrots, cut into large dice 1 medium swede, cut into large dice 50ml/2fl oz white wine 2 sprigs rosemary 4 bay leaves 1.25 litres/2 pints lamb stock 3 tbsp flatleaf parsley, roughly chopped 125g/4½ oz plain flour65g/2½ oz suet½ tsp baking powder pinch salt1 tbsp rosemary, finely chopped500ml/18fl oz lamb stock 125g/4½ oz plain flour 65g/2½ oz suet ½ tsp baking powder pinch salt 1 tbsp rosemary, finely chopped 500ml/18fl oz lamb stock Method Preheat the oven to 120C/250F/Gas ½.Season the lamb and dust with the flour. Palce a heavy-bottom casserole dish over a medium heat, add the olive oil and butter then the lamb. Fry until golden-brown. Remove the lamb and keep to one side.Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour.For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 12 small balls. Place on a plate in the fridge to chill.When the lamb stew is ready, place the dumplings on the top of the stew and put the lid back on. Return the stew to the oven for 10 minutes or until the dumplings are fluffy and cooked through. (Alternatively, if you are short of space in your casserole dish, place 500ml/18fl oz lamb stock into a separate pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute.)Add the parsley to the stew and serve equally between four shallow bowls with the dumplings. Preheat the oven to 120C/250F/Gas ½. Preheat the oven to 120C/250F/Gas ½. Season the lamb and dust with the flour. Palce a heavy-bottom casserole dish over a medium heat, add the olive oil and butter then the lamb. Fry until golden-brown. Remove the lamb and keep to one side. Season the lamb and dust with the flour. Palce a heavy-bottom casserole dish over a medium heat, add the olive oil and butter then the lamb. Fry until golden-brown. Remove the lamb and keep to one side. Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour. Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour. For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 12 small balls. Place on a plate in the fridge to chill. For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 12 small balls. Place on a plate in the fridge to chill. When the lamb stew is ready, place the dumplings on the top of the stew and put the lid back on. Return the stew to the oven for 10 minutes or until the dumplings are fluffy and cooked through. (Alternatively, if you are short of space in your casserole dish, place 500ml/18fl oz lamb stock into a separate pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute.) When the lamb stew is ready, place the dumplings on the top of the stew and put the lid back on. Return the stew to the oven for 10 minutes or until the dumplings are fluffy and cooked through. (Alternatively, if you are short of space in your casserole dish, place 500ml/18fl oz lamb stock into a separate pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute.) Add the parsley to the stew and serve equally between four shallow bowls with the dumplings. Add the parsley to the stew and serve equally between four shallow bowls with the dumplings."
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Duck a l’orange recipe
An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/duck_a_lorange_58409_16x9.jpg There’s a reason duck a l’orange is a classic - it’s delish. Try it with hasselback potatoes and seasonal veg. ½ large orange1.8kg/4lb whole ready-to-roast duck2 tsp flaked sea salt, plus extra to season2 bay leaves½ onion, cut into four wedgesfreshly ground black pepper ½ large orange 1.8kg/4lb whole ready-to-roast duck 2 tsp flaked sea salt, plus extra to season 2 bay leaves ½ onion, cut into four wedges freshly ground black pepper ½ onion, peeled and thinly sliced 4 tbsp orange liqueur, such as Cointreau75ml/2½fl oz red wine1½ large oranges, freshly squeezed juice only (around 150ml/5fl oz)3 tbsp orange marmalade2 tsp cornflour (if you want a thinner sauce only use 1 tsp) ½ onion, peeled and thinly sliced 4 tbsp orange liqueur, such as Cointreau 75ml/2½fl oz red wine 1½ large oranges, freshly squeezed juice only (around 150ml/5fl oz) 3 tbsp orange marmalade 2 tsp cornflour (if you want a thinner sauce only use 1 tsp) Method Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside.Prick the duck skin all over with the tip of a skewer to help release the fat. Don’t prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes. Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp. Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes. While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour.Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan.Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately. Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside. Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside. Prick the duck skin all over with the tip of a skewer to help release the fat. Don’t prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes. Prick the duck skin all over with the tip of a skewer to help release the fat. Don’t prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes. Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp. Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp. Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes. Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes. While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour. While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour. Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan. Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan. Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately. Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately.
|
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"url": "https://www.bbc.co.uk/food/recipes/duck_a_lorange_58409",
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"title": "Duck a l’orange recipe",
"content": "An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/duck_a_lorange_58409_16x9.jpg There’s a reason duck a l’orange is a classic - it’s delish. Try it with hasselback potatoes and seasonal veg. ½ large orange1.8kg/4lb whole ready-to-roast duck2 tsp flaked sea salt, plus extra to season2 bay leaves½ onion, cut into four wedgesfreshly ground black pepper ½ large orange 1.8kg/4lb whole ready-to-roast duck 2 tsp flaked sea salt, plus extra to season 2 bay leaves ½ onion, cut into four wedges freshly ground black pepper ½ onion, peeled and thinly sliced 4 tbsp orange liqueur, such as Cointreau75ml/2½fl oz red wine1½ large oranges, freshly squeezed juice only (around 150ml/5fl oz)3 tbsp orange marmalade2 tsp cornflour (if you want a thinner sauce only use 1 tsp) ½ onion, peeled and thinly sliced 4 tbsp orange liqueur, such as Cointreau 75ml/2½fl oz red wine 1½ large oranges, freshly squeezed juice only (around 150ml/5fl oz) 3 tbsp orange marmalade 2 tsp cornflour (if you want a thinner sauce only use 1 tsp) Method Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside.Prick the duck skin all over with the tip of a skewer to help release the fat. Don’t prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes. Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp. Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes. While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour.Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan.Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately. Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside. Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside. Prick the duck skin all over with the tip of a skewer to help release the fat. Don’t prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes. Prick the duck skin all over with the tip of a skewer to help release the fat. Don’t prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes. Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp. Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp. Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes. Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes. While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour. While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour. Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan. Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan. Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately. Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately."
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4b0bdf78de7bea6679fec32ede5822a602ff31c92e8b5fb5d4dd43a238db32e8
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Fish and chips recipe
An average of 4.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/deepfriedfishinbeerb_67776_16x9.jpg You can't beat homemade fish & chips, get perfect results with Jo Pratt's easy fish supper - a classic British favourite. beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well) beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well) 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish225g/8oz self-raising flour, plus extra for dustingsalt and freshly ground black pepper300ml/10fl oz fridge-cold lager 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish 225g/8oz self-raising flour, plus extra for dusting salt and freshly ground black pepper 300ml/10fl oz fridge-cold lager 6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are) 6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are) Method Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.Increase the heat of the fryer to 180C/350F.Season the fish and dust lightly with flour; this enables the batter to stick to the fish.To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience! Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper. Increase the heat of the fryer to 180C/350F. Increase the heat of the fryer to 180C/350F. Season the fish and dust lightly with flour; this enables the batter to stick to the fish. Season the fish and dust lightly with flour; this enables the batter to stick to the fish. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience! Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!
|
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fish and chips recipe",
"content": "An average of 4.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/deepfriedfishinbeerb_67776_16x9.jpg You can't beat homemade fish & chips, get perfect results with Jo Pratt's easy fish supper - a classic British favourite. beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well) beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well) 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish225g/8oz self-raising flour, plus extra for dustingsalt and freshly ground black pepper300ml/10fl oz fridge-cold lager 4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish 225g/8oz self-raising flour, plus extra for dusting salt and freshly ground black pepper 300ml/10fl oz fridge-cold lager 6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are) 6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are) Method Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.Increase the heat of the fryer to 180C/350F.Season the fish and dust lightly with flour; this enables the batter to stick to the fish.To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience! Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper. Increase the heat of the fryer to 180C/350F. Increase the heat of the fryer to 180C/350F. Season the fish and dust lightly with flour; this enables the batter to stick to the fish. Season the fish and dust lightly with flour; this enables the batter to stick to the fish. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience! Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!"
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ecbd0171fe00c3a47ab2876824897220fb0a07122035b75c598a709441698808
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Macaroni cheese recipe
What to add to macaroni and cheese? Boost the vegetable count in this macaroni cheese by adding cooked broccoli, cauliflower, spinach, leeks, carrots or slices of tomato on the top. Cooked, mashed squash will make the cheese sauce orange, but delicious. If you want to make your mac and cheese more indulgent, try adding a breadcrumb topping and pieces of cooked bacon or prosciutto, as Rick Stein does in his. What kind of cheese is best in macaroni cheese? Most of the flavour in the dish comes from cheese, so use varieties you like the taste of. It’s good to use a mixture of cheeses for a more rounded flavour, but the bulk of your cheese should be an easy-melting variety (like cheddar, double gloucester, red leicester, gruyère, taleggio, Monterey Jack and fontina). Hard cheeses, like Parmesan, don’t melt as well but bring great flavour so are best reserved for the topping as they could make your sauce grainy. If you love smoky flavours try using smoked cheddar and a little chipotle paste like the Hairy Bikers. It's best to avoid the pre-grated cheese you can buy from supermarkets. It’s often coated in an anti-caking agent to prevent the strands sticking together in the bag, but this affects how the cheese melts and can make your sauce grainy. Can I use any pasta for macaroni cheese? Macaroni is obviously classic, but any short pasta shape will work. Long strands, such as spaghetti and tagliatelle, are at risk of clumping together in a solid mass so best avoided.
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"title": "Macaroni cheese recipe",
"content": "What to add to macaroni and cheese? Boost the vegetable count in this macaroni cheese by adding cooked broccoli, cauliflower, spinach, leeks, carrots or slices of tomato on the top. Cooked, mashed squash will make the cheese sauce orange, but delicious. If you want to make your mac and cheese more indulgent, try adding a breadcrumb topping and pieces of cooked bacon or prosciutto, as Rick Stein does in his. What kind of cheese is best in macaroni cheese? Most of the flavour in the dish comes from cheese, so use varieties you like the taste of. It’s good to use a mixture of cheeses for a more rounded flavour, but the bulk of your cheese should be an easy-melting variety (like cheddar, double gloucester, red leicester, gruyère, taleggio, Monterey Jack and fontina). Hard cheeses, like Parmesan, don’t melt as well but bring great flavour so are best reserved for the topping as they could make your sauce grainy. If you love smoky flavours try using smoked cheddar and a little chipotle paste like the Hairy Bikers. It's best to avoid the pre-grated cheese you can buy from supermarkets. It’s often coated in an anti-caking agent to prevent the strands sticking together in the bag, but this affects how the cheese melts and can make your sauce grainy. Can I use any pasta for macaroni cheese? Macaroni is obviously classic, but any short pasta shape will work. Long strands, such as spaghetti and tagliatelle, are at risk of clumping together in a solid mass so best avoided."
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96c228a82b66ce6412553d1262e6d94fb87647c478baee61bf21cd079c2cdc29
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How to make steak and ale pie recipe
For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.)Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes. Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible. Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square. Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using the rolling pin.Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using.For the filling, mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well.Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over. Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside.Add the final spoon of oil to the pan and heat gently. Add the garlic, onions, carrots, celery and herbs to the pan and fry for a few minutes, until softened.Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil, then cover and simmer the stew for 1–1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible. Melt the butter in a large frying pan, then add the mushrooms. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Mix with the cooled pie filling and add to the pie dish. To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Brush the edge of the pie dish with a little water or beaten egg.Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal. Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up). Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over. For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.) For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.) Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough. Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough. Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes. Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes. Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible. Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible. Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square. Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square. Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using the rolling pin. Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using the rolling pin. Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using. Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using. For the filling, mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well. For the filling, mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well. Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over. Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over. Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside. Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside. Add the final spoon of oil to the pan and heat gently. Add the garlic, onions, carrots, celery and herbs to the pan and fry for a few minutes, until softened. Add the final spoon of oil to the pan and heat gently. Add the garlic, onions, carrots, celery and herbs to the pan and fry for a few minutes, until softened. Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil, then cover and simmer the stew for 1–1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible. Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil, then cover and simmer the stew for 1–1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible. Melt the butter in a large frying pan, then add the mushrooms. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Mix with the cooled pie filling and add to the pie dish. Melt the butter in a large frying pan, then add the mushrooms. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Mix with the cooled pie filling and add to the pie dish. To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Brush the edge of the pie dish with a little water or beaten egg. To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Brush the edge of the pie dish with a little water or beaten egg. Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal. Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal. Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up). Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up). Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over. Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over.
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"url": "https://www.bbc.co.uk/food/recipes/how_to_cook_steak_and_15585",
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"processing_date": "2025-09-05T00:00:00",
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"title": "How to make steak and ale pie recipe",
"content": "For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.)Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes. Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible. Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square. Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using the rolling pin.Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using.For the filling, mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well.Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over. Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside.Add the final spoon of oil to the pan and heat gently. Add the garlic, onions, carrots, celery and herbs to the pan and fry for a few minutes, until softened.Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil, then cover and simmer the stew for 1–1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible. Melt the butter in a large frying pan, then add the mushrooms. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Mix with the cooled pie filling and add to the pie dish. To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Brush the edge of the pie dish with a little water or beaten egg.Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal. Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up). Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over. For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.) For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.) Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough. Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough. Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes. Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes. Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible. Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible. Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square. Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square. Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using the rolling pin. Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using the rolling pin. Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using. Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using. For the filling, mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well. For the filling, mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well. Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over. Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over. Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside. Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside. Add the final spoon of oil to the pan and heat gently. Add the garlic, onions, carrots, celery and herbs to the pan and fry for a few minutes, until softened. Add the final spoon of oil to the pan and heat gently. Add the garlic, onions, carrots, celery and herbs to the pan and fry for a few minutes, until softened. Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil, then cover and simmer the stew for 1–1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible. Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil, then cover and simmer the stew for 1–1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible. Melt the butter in a large frying pan, then add the mushrooms. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Mix with the cooled pie filling and add to the pie dish. Melt the butter in a large frying pan, then add the mushrooms. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Mix with the cooled pie filling and add to the pie dish. To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Brush the edge of the pie dish with a little water or beaten egg. To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Brush the edge of the pie dish with a little water or beaten egg. Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal. Use a sharp knife to cut the pastry to fit the top of the dish – if it’s too big it doesn’t matter. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal. Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up). Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up). Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over. Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg – taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over."
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4d8ba805fb851a4c99ac93363cc355a01383b45ee53c14c6d3b99507954500b9
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Bubble and squeak recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bubble_and_squeak_with_29950_16x9.jpg The perfect way to use up leftover veg – you can use scooped-out baked potato, mash or crushed roast or fried potatoes for this super-simple bubble and squeak. Top with fried eggs and a dash of chilli sauce for a seriously satisfying brunch or supper. 1 tsp oil, plus extra for frying25g/1oz butter1 small onion, thinly sliced225–250g/8–9oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks300g/10½oz leftover cooked potatoessmall handful chopped fresh herbs, such as thyme, rosemary or parsley (optional)2 free-range eggssalt and freshly ground black pepper 1 tsp oil, plus extra for frying 25g/1oz butter 1 small onion, thinly sliced 225–250g/8–9oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks 300g/10½oz leftover cooked potatoes small handful chopped fresh herbs, such as thyme, rosemary or parsley (optional) 2 free-range eggs salt and freshly ground black pepper Method Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using.Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes. Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs. In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve. Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using. Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using. Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes. Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes. Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs. Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs. In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve. In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve. Recipe tips This is delicious with some chilli sauce. If using dried herbs, you will only need 2 teaspoons.
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"url": "https://www.bbc.co.uk/food/recipes/bubble_and_squeak_with_29950",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bubble and squeak recipe",
"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bubble_and_squeak_with_29950_16x9.jpg The perfect way to use up leftover veg – you can use scooped-out baked potato, mash or crushed roast or fried potatoes for this super-simple bubble and squeak. Top with fried eggs and a dash of chilli sauce for a seriously satisfying brunch or supper. 1 tsp oil, plus extra for frying25g/1oz butter1 small onion, thinly sliced225–250g/8–9oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks300g/10½oz leftover cooked potatoessmall handful chopped fresh herbs, such as thyme, rosemary or parsley (optional)2 free-range eggssalt and freshly ground black pepper 1 tsp oil, plus extra for frying 25g/1oz butter 1 small onion, thinly sliced 225–250g/8–9oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks 300g/10½oz leftover cooked potatoes small handful chopped fresh herbs, such as thyme, rosemary or parsley (optional) 2 free-range eggs salt and freshly ground black pepper Method Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using.Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes. Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs. In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve. Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using. Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using. Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes. Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes. Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs. Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs. In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve. In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve. Recipe tips This is delicious with some chilli sauce. If using dried herbs, you will only need 2 teaspoons."
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127c0b8993bec3a1284308acbe999120ba1680fbf33954d34938411dd3d31044
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Hunter's chicken recipe
An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickencacciatora_89886_16x9.jpg Hunter's chicken is an Italian tomato stew also known as chicken cacciatore. It's a pub classic that's very easy to make at home. 75g/2¾oz plain flour1 x 1.5kg/3lb 5oz chicken, jointed into 8 pieces2 tbsp vegetable oil2 brown onions, thinly sliced2 garlic cloves, finely chopped30g/1oz tomato purée800g/1lb 12oz ripe tomatoes, roughly chopped2 sprigs fresh rosemary 1 bay leaf100ml/3½fl oz white wine150ml/5fl oz chicken stock1 tbsp red wine vinegarhandful fresh parsley leavessalt and freshly ground black pepper 75g/2¾oz plain flour 1 x 1.5kg/3lb 5oz chicken, jointed into 8 pieces 2 tbsp vegetable oil 2 brown onions, thinly sliced 2 garlic cloves, finely chopped 30g/1oz tomato purée 800g/1lb 12oz ripe tomatoes, roughly chopped 2 sprigs fresh rosemary 1 bay leaf 100ml/3½fl oz white wine 150ml/5fl oz chicken stock 1 tbsp red wine vinegar handful fresh parsley leaves salt and freshly ground black pepper roasted, mashed or boiled potatoes roasted, mashed or boiled potatoes Method Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it.Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside.In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes. Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it. Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it. Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside. Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside. In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes. In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes. Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender. Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes. Recipe tips Hunter's chicken is typically made with chicken, but you can easily use any other white poultry or white meat like rabbit.
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"title": "Hunter's chicken recipe",
"content": "An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickencacciatora_89886_16x9.jpg Hunter's chicken is an Italian tomato stew also known as chicken cacciatore. It's a pub classic that's very easy to make at home. 75g/2¾oz plain flour1 x 1.5kg/3lb 5oz chicken, jointed into 8 pieces2 tbsp vegetable oil2 brown onions, thinly sliced2 garlic cloves, finely chopped30g/1oz tomato purée800g/1lb 12oz ripe tomatoes, roughly chopped2 sprigs fresh rosemary 1 bay leaf100ml/3½fl oz white wine150ml/5fl oz chicken stock1 tbsp red wine vinegarhandful fresh parsley leavessalt and freshly ground black pepper 75g/2¾oz plain flour 1 x 1.5kg/3lb 5oz chicken, jointed into 8 pieces 2 tbsp vegetable oil 2 brown onions, thinly sliced 2 garlic cloves, finely chopped 30g/1oz tomato purée 800g/1lb 12oz ripe tomatoes, roughly chopped 2 sprigs fresh rosemary 1 bay leaf 100ml/3½fl oz white wine 150ml/5fl oz chicken stock 1 tbsp red wine vinegar handful fresh parsley leaves salt and freshly ground black pepper roasted, mashed or boiled potatoes roasted, mashed or boiled potatoes Method Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it.Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside.In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes. Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it. Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it. Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside. Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2–3 minutes on each side, until brown on all sides. Remove and set aside. In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes. In the same casserole, fry the onion and garlic for 8–10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes. Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender. Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes, or until the chicken is tender. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes. Recipe tips Hunter's chicken is typically made with chicken, but you can easily use any other white poultry or white meat like rabbit."
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Gammon, egg and oven chips recipe
An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledgammonwithdou_87779_16x9.jpg It's hard to beat gammon, egg and chips for a classic British dinner. This has double the egg for hungry appetites. A few peas wouldn't go amiss either. 4 tbsp vegetable oil1 potato, peeled and cut into chips1 large tomato, cut in half150g/5½oz gammon steak2 free-range eggsfreshly ground black pepper 4 tbsp vegetable oil 1 potato, peeled and cut into chips 1 large tomato, cut in half 150g/5½oz gammon steak 2 free-range eggs freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened.Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place.Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set.Transfer the gammon, eggs and tomato to a serving plate and top with the eggs. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened. Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened. Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place. Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place. Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set. Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set. Transfer the gammon, eggs and tomato to a serving plate and top with the eggs. Transfer the gammon, eggs and tomato to a serving plate and top with the eggs.
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"url": "https://www.bbc.co.uk/food/recipes/grilledgammonwithdou_87779",
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"title": "Gammon, egg and oven chips recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledgammonwithdou_87779_16x9.jpg It's hard to beat gammon, egg and chips for a classic British dinner. This has double the egg for hungry appetites. A few peas wouldn't go amiss either. 4 tbsp vegetable oil1 potato, peeled and cut into chips1 large tomato, cut in half150g/5½oz gammon steak2 free-range eggsfreshly ground black pepper 4 tbsp vegetable oil 1 potato, peeled and cut into chips 1 large tomato, cut in half 150g/5½oz gammon steak 2 free-range eggs freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened.Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place.Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set.Transfer the gammon, eggs and tomato to a serving plate and top with the eggs. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened. Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened. Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place. Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place. Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set. Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set. Transfer the gammon, eggs and tomato to a serving plate and top with the eggs. Transfer the gammon, eggs and tomato to a serving plate and top with the eggs."
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610cada6a35b2acf18416f1f3f55a98cdcb1fd3dc2b8b878bfc022cfcf29fa1c
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Beef and ale stew with dumplings recipe
Preheat the oven to 140C/275F/Gas 1. For the stew, wrap the cloves, cinnamon and star anise in a clean piece of muslin and secure well. Set aside.Sprinkle the flour onto a plate and mix in the salt. Dredge the beef in the seasoned flour, shaking off any excess.Heat the oil in a large, heavy-based, lidded, flameproof casserole over a medium heat. Add the beef in batches, frying for a few seconds on all sides, or until browned all over. Remove from the casserole using a slotted spoon and set aside in a bowl. Repeat the process with the remaining beef. Add the carrots and fry, stirring regularly, for 6-8 minutes, or until sticky and deep golden-brown. Remove from the casserole using a slotted spoon and set aside with the beef.Add the onions and fry, stirring regularly, for 6-8 minutes, or until well coloured. Remove from the casserole using a slotted spoon and set aside with the beef and carrots. Add the celery and fry, stirring regularly, for 6-8 minutes, or until well coloured. Return the beef and cooked vegetables to the casserole and stir well. Add the muslin bag and the apples and stir again. Pour in the ale, stir well, then bring the mixture to the boil. Pour in the stock, add the rosemary and bay leaves and return the mixture to the boil. Stir well, then cover the casserole with the lid and reduce the heat until the mixture is just simmering. Season, to taste, with salt.Transfer the casserole to the oven and cook for 2½-3½ hours, or until the beef is tender and falling-apart.For the dumplings, mix together the breadcrumbs, suet, self-raising flour, salt and parsley in a large bowl until well combined. In a jug, whisk together the egg and milk until well combined.Make a well in the centre of the dry ingredients, then gradually pour the wet ingredients into it. Stir the dry mixture into the wet mixture a little at a time, until the mixture comes together as a dough. Roll the dough into eight equally-sized dumplings, then set aside.When the stew has been cooking for 2½-3 hours and the meat is tender, remove the casserole from the oven and remove the lid. Dot the dumplings onto the surface of the stew, leaving space between each. Put the lid on the casserole and return it to the oven for a further 20 minutes, or until the dumplings have expanded.Remove the casserole from the oven. Remove the lid from the casserole and brush the tops of the dumplings with a little oil or melted butter. Increase the oven temperature to 200C/400F/Gas 6. Return the casserole to the oven. Continue to cook for a further 10-15 minutes, or until the dumplings are crisp and golden-brown on top and cooked through. Set the casserole aside for 10-20 minutes before serving. To serve, place the casserole on the table and let people help themselves. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. For the stew, wrap the cloves, cinnamon and star anise in a clean piece of muslin and secure well. Set aside. For the stew, wrap the cloves, cinnamon and star anise in a clean piece of muslin and secure well. Set aside. Sprinkle the flour onto a plate and mix in the salt. Dredge the beef in the seasoned flour, shaking off any excess. Sprinkle the flour onto a plate and mix in the salt. Dredge the beef in the seasoned flour, shaking off any excess. Heat the oil in a large, heavy-based, lidded, flameproof casserole over a medium heat. Add the beef in batches, frying for a few seconds on all sides, or until browned all over. Remove from the casserole using a slotted spoon and set aside in a bowl. Repeat the process with the remaining beef. Heat the oil in a large, heavy-based, lidded, flameproof casserole over a medium heat. Add the beef in batches, frying for a few seconds on all sides, or until browned all over. Remove from the casserole using a slotted spoon and set aside in a bowl. Repeat the process with the remaining beef. Add the carrots and fry, stirring regularly, for 6-8 minutes, or until sticky and deep golden-brown. Remove from the casserole using a slotted spoon and set aside with the beef. Add the carrots and fry, stirring regularly, for 6-8 minutes, or until sticky and deep golden-brown. Remove from the casserole using a slotted spoon and set aside with the beef. Add the onions and fry, stirring regularly, for 6-8 minutes, or until well coloured. Remove from the casserole using a slotted spoon and set aside with the beef and carrots. Add the celery and fry, stirring regularly, for 6-8 minutes, or until well coloured. Add the onions and fry, stirring regularly, for 6-8 minutes, or until well coloured. Remove from the casserole using a slotted spoon and set aside with the beef and carrots. Add the celery and fry, stirring regularly, for 6-8 minutes, or until well coloured. Return the beef and cooked vegetables to the casserole and stir well. Add the muslin bag and the apples and stir again. Pour in the ale, stir well, then bring the mixture to the boil. Return the beef and cooked vegetables to the casserole and stir well. Add the muslin bag and the apples and stir again. Pour in the ale, stir well, then bring the mixture to the boil. Pour in the stock, add the rosemary and bay leaves and return the mixture to the boil. Stir well, then cover the casserole with the lid and reduce the heat until the mixture is just simmering. Season, to taste, with salt. Pour in the stock, add the rosemary and bay leaves and return the mixture to the boil. Stir well, then cover the casserole with the lid and reduce the heat until the mixture is just simmering. Season, to taste, with salt. Transfer the casserole to the oven and cook for 2½-3½ hours, or until the beef is tender and falling-apart. Transfer the casserole to the oven and cook for 2½-3½ hours, or until the beef is tender and falling-apart. For the dumplings, mix together the breadcrumbs, suet, self-raising flour, salt and parsley in a large bowl until well combined. In a jug, whisk together the egg and milk until well combined. For the dumplings, mix together the breadcrumbs, suet, self-raising flour, salt and parsley in a large bowl until well combined. In a jug, whisk together the egg and milk until well combined. Make a well in the centre of the dry ingredients, then gradually pour the wet ingredients into it. Stir the dry mixture into the wet mixture a little at a time, until the mixture comes together as a dough. Roll the dough into eight equally-sized dumplings, then set aside. Make a well in the centre of the dry ingredients, then gradually pour the wet ingredients into it. Stir the dry mixture into the wet mixture a little at a time, until the mixture comes together as a dough. Roll the dough into eight equally-sized dumplings, then set aside. When the stew has been cooking for 2½-3 hours and the meat is tender, remove the casserole from the oven and remove the lid. Dot the dumplings onto the surface of the stew, leaving space between each. When the stew has been cooking for 2½-3 hours and the meat is tender, remove the casserole from the oven and remove the lid. Dot the dumplings onto the surface of the stew, leaving space between each. Put the lid on the casserole and return it to the oven for a further 20 minutes, or until the dumplings have expanded. Put the lid on the casserole and return it to the oven for a further 20 minutes, or until the dumplings have expanded. Remove the casserole from the oven. Remove the lid from the casserole and brush the tops of the dumplings with a little oil or melted butter. Remove the casserole from the oven. Remove the lid from the casserole and brush the tops of the dumplings with a little oil or melted butter. Increase the oven temperature to 200C/400F/Gas 6. Increase the oven temperature to 200C/400F/Gas 6. Return the casserole to the oven. Continue to cook for a further 10-15 minutes, or until the dumplings are crisp and golden-brown on top and cooked through. Return the casserole to the oven. Continue to cook for a further 10-15 minutes, or until the dumplings are crisp and golden-brown on top and cooked through. Set the casserole aside for 10-20 minutes before serving. To serve, place the casserole on the table and let people help themselves. Set the casserole aside for 10-20 minutes before serving. To serve, place the casserole on the table and let people help themselves.
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"title": "Beef and ale stew with dumplings recipe",
"content": "Preheat the oven to 140C/275F/Gas 1. For the stew, wrap the cloves, cinnamon and star anise in a clean piece of muslin and secure well. Set aside.Sprinkle the flour onto a plate and mix in the salt. Dredge the beef in the seasoned flour, shaking off any excess.Heat the oil in a large, heavy-based, lidded, flameproof casserole over a medium heat. Add the beef in batches, frying for a few seconds on all sides, or until browned all over. Remove from the casserole using a slotted spoon and set aside in a bowl. Repeat the process with the remaining beef. Add the carrots and fry, stirring regularly, for 6-8 minutes, or until sticky and deep golden-brown. Remove from the casserole using a slotted spoon and set aside with the beef.Add the onions and fry, stirring regularly, for 6-8 minutes, or until well coloured. Remove from the casserole using a slotted spoon and set aside with the beef and carrots. Add the celery and fry, stirring regularly, for 6-8 minutes, or until well coloured. Return the beef and cooked vegetables to the casserole and stir well. Add the muslin bag and the apples and stir again. Pour in the ale, stir well, then bring the mixture to the boil. Pour in the stock, add the rosemary and bay leaves and return the mixture to the boil. Stir well, then cover the casserole with the lid and reduce the heat until the mixture is just simmering. Season, to taste, with salt.Transfer the casserole to the oven and cook for 2½-3½ hours, or until the beef is tender and falling-apart.For the dumplings, mix together the breadcrumbs, suet, self-raising flour, salt and parsley in a large bowl until well combined. In a jug, whisk together the egg and milk until well combined.Make a well in the centre of the dry ingredients, then gradually pour the wet ingredients into it. Stir the dry mixture into the wet mixture a little at a time, until the mixture comes together as a dough. Roll the dough into eight equally-sized dumplings, then set aside.When the stew has been cooking for 2½-3 hours and the meat is tender, remove the casserole from the oven and remove the lid. Dot the dumplings onto the surface of the stew, leaving space between each. Put the lid on the casserole and return it to the oven for a further 20 minutes, or until the dumplings have expanded.Remove the casserole from the oven. Remove the lid from the casserole and brush the tops of the dumplings with a little oil or melted butter. Increase the oven temperature to 200C/400F/Gas 6. Return the casserole to the oven. Continue to cook for a further 10-15 minutes, or until the dumplings are crisp and golden-brown on top and cooked through. Set the casserole aside for 10-20 minutes before serving. To serve, place the casserole on the table and let people help themselves. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. For the stew, wrap the cloves, cinnamon and star anise in a clean piece of muslin and secure well. Set aside. For the stew, wrap the cloves, cinnamon and star anise in a clean piece of muslin and secure well. Set aside. Sprinkle the flour onto a plate and mix in the salt. Dredge the beef in the seasoned flour, shaking off any excess. Sprinkle the flour onto a plate and mix in the salt. Dredge the beef in the seasoned flour, shaking off any excess. Heat the oil in a large, heavy-based, lidded, flameproof casserole over a medium heat. Add the beef in batches, frying for a few seconds on all sides, or until browned all over. Remove from the casserole using a slotted spoon and set aside in a bowl. Repeat the process with the remaining beef. Heat the oil in a large, heavy-based, lidded, flameproof casserole over a medium heat. Add the beef in batches, frying for a few seconds on all sides, or until browned all over. Remove from the casserole using a slotted spoon and set aside in a bowl. Repeat the process with the remaining beef. Add the carrots and fry, stirring regularly, for 6-8 minutes, or until sticky and deep golden-brown. Remove from the casserole using a slotted spoon and set aside with the beef. Add the carrots and fry, stirring regularly, for 6-8 minutes, or until sticky and deep golden-brown. Remove from the casserole using a slotted spoon and set aside with the beef. Add the onions and fry, stirring regularly, for 6-8 minutes, or until well coloured. Remove from the casserole using a slotted spoon and set aside with the beef and carrots. Add the celery and fry, stirring regularly, for 6-8 minutes, or until well coloured. Add the onions and fry, stirring regularly, for 6-8 minutes, or until well coloured. Remove from the casserole using a slotted spoon and set aside with the beef and carrots. Add the celery and fry, stirring regularly, for 6-8 minutes, or until well coloured. Return the beef and cooked vegetables to the casserole and stir well. Add the muslin bag and the apples and stir again. Pour in the ale, stir well, then bring the mixture to the boil. Return the beef and cooked vegetables to the casserole and stir well. Add the muslin bag and the apples and stir again. Pour in the ale, stir well, then bring the mixture to the boil. Pour in the stock, add the rosemary and bay leaves and return the mixture to the boil. Stir well, then cover the casserole with the lid and reduce the heat until the mixture is just simmering. Season, to taste, with salt. Pour in the stock, add the rosemary and bay leaves and return the mixture to the boil. Stir well, then cover the casserole with the lid and reduce the heat until the mixture is just simmering. Season, to taste, with salt. Transfer the casserole to the oven and cook for 2½-3½ hours, or until the beef is tender and falling-apart. Transfer the casserole to the oven and cook for 2½-3½ hours, or until the beef is tender and falling-apart. For the dumplings, mix together the breadcrumbs, suet, self-raising flour, salt and parsley in a large bowl until well combined. In a jug, whisk together the egg and milk until well combined. For the dumplings, mix together the breadcrumbs, suet, self-raising flour, salt and parsley in a large bowl until well combined. In a jug, whisk together the egg and milk until well combined. Make a well in the centre of the dry ingredients, then gradually pour the wet ingredients into it. Stir the dry mixture into the wet mixture a little at a time, until the mixture comes together as a dough. Roll the dough into eight equally-sized dumplings, then set aside. Make a well in the centre of the dry ingredients, then gradually pour the wet ingredients into it. Stir the dry mixture into the wet mixture a little at a time, until the mixture comes together as a dough. Roll the dough into eight equally-sized dumplings, then set aside. When the stew has been cooking for 2½-3 hours and the meat is tender, remove the casserole from the oven and remove the lid. Dot the dumplings onto the surface of the stew, leaving space between each. When the stew has been cooking for 2½-3 hours and the meat is tender, remove the casserole from the oven and remove the lid. Dot the dumplings onto the surface of the stew, leaving space between each. Put the lid on the casserole and return it to the oven for a further 20 minutes, or until the dumplings have expanded. Put the lid on the casserole and return it to the oven for a further 20 minutes, or until the dumplings have expanded. Remove the casserole from the oven. Remove the lid from the casserole and brush the tops of the dumplings with a little oil or melted butter. Remove the casserole from the oven. Remove the lid from the casserole and brush the tops of the dumplings with a little oil or melted butter. Increase the oven temperature to 200C/400F/Gas 6. Increase the oven temperature to 200C/400F/Gas 6. Return the casserole to the oven. Continue to cook for a further 10-15 minutes, or until the dumplings are crisp and golden-brown on top and cooked through. Return the casserole to the oven. Continue to cook for a further 10-15 minutes, or until the dumplings are crisp and golden-brown on top and cooked through. Set the casserole aside for 10-20 minutes before serving. To serve, place the casserole on the table and let people help themselves. Set the casserole aside for 10-20 minutes before serving. To serve, place the casserole on the table and let people help themselves."
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Fish cakes with parsley sauce recipe
An average of 4.4 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fishcakes_with_parsley_32428_16x9.jpg This classic cod fish cake and parsley sauce recipe is great for a single dinner or a light lunch for two. Serve with wilted spinach. 150g/5½oz potatoes, peeled and cut into 2.5cm/1in chunks120g/4¼oz cod fillet325ml/11½fl oz milk1 bay leaf1 lemon, finely grated zest of ¼ and the rest cut into wedges, to serve 1 spring onion, trimmed and finely sliced25g/1oz plain flour, for dusting1 free-range egg, beaten50g/1¾oz panko breadcrumbs3 tbsp sunflower oil, for fryingsea salt and freshly ground black pepperwilted spinach, to serve 150g/5½oz potatoes, peeled and cut into 2.5cm/1in chunks 120g/4¼oz cod fillet 325ml/11½fl oz milk 1 bay leaf 1 lemon, finely grated zest of ¼ and the rest cut into wedges, to serve 1 spring onion, trimmed and finely sliced 25g/1oz plain flour, for dusting 1 free-range egg, beaten 50g/1¾oz panko breadcrumbs 3 tbsp sunflower oil, for frying sea salt and freshly ground black pepper wilted spinach, to serve 15g/½oz butter1 tbsp plain flourgenerous handful fresh curly parsley, finely choppedsalt and freshly ground black pepper 15g/½oz butter 1 tbsp plain flour generous handful fresh curly parsley, finely chopped salt and freshly ground black pepper Method Add the potatoes to a saucepan, cover with cold water, season with salt and bring to the boil. Simmer until soft but not falling apart. Drain and mash, then season with salt and pepper. Spread out on a plate to cool.Place the cod fillet in a large saucepan with the milk and bay leaf. Cover with a lid and bring to the boil. Remove from the heat and leave to stand for 5 minutes. Remove the fish from the milk. Discard the skin, break the fish into chunks and leave to cool. Reserve the milk, discarding the bay leaf. Place the cooled mash in a bowl and stir in the lemon zest and spring onions. Stir the fish into the mash without breaking it up too much. Season with salt and pepper.Preheat the oven to 200C/180C Fan/Gas 6. Divide the mixture into two and shape into patties. Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Coat the fish cakes in flour, then dip in the beaten egg, coating all sides. Allow any excess egg to drip off then coat in the breadcrumbs, pressing firmly and evenly onto all sides. Heat the oil in a frying pan and fry the fish cakes for 3 minutes on each side, then hold them on their sides to brown the edges. Transfer to a baking tray and finish cooking in the oven for 8–10 minutes. For the parsley sauce, melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until well combined. Slowly add the reserved milk, stirring constantly to remove any lumps. Bring to the boil, simmer and cook for 3 minutes, until thick and smooth. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Place the fish cakes on a serving plate, pour the sauce into a small jug and serve with lemon wedges and some wilted spinach. Add the potatoes to a saucepan, cover with cold water, season with salt and bring to the boil. Simmer until soft but not falling apart. Drain and mash, then season with salt and pepper. Spread out on a plate to cool. Add the potatoes to a saucepan, cover with cold water, season with salt and bring to the boil. Simmer until soft but not falling apart. Drain and mash, then season with salt and pepper. Spread out on a plate to cool. Place the cod fillet in a large saucepan with the milk and bay leaf. Cover with a lid and bring to the boil. Remove from the heat and leave to stand for 5 minutes. Remove the fish from the milk. Discard the skin, break the fish into chunks and leave to cool. Reserve the milk, discarding the bay leaf. Place the cod fillet in a large saucepan with the milk and bay leaf. Cover with a lid and bring to the boil. Remove from the heat and leave to stand for 5 minutes. Remove the fish from the milk. Discard the skin, break the fish into chunks and leave to cool. Reserve the milk, discarding the bay leaf. Place the cooled mash in a bowl and stir in the lemon zest and spring onions. Stir the fish into the mash without breaking it up too much. Season with salt and pepper. Place the cooled mash in a bowl and stir in the lemon zest and spring onions. Stir the fish into the mash without breaking it up too much. Season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Divide the mixture into two and shape into patties. Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Coat the fish cakes in flour, then dip in the beaten egg, coating all sides. Allow any excess egg to drip off then coat in the breadcrumbs, pressing firmly and evenly onto all sides. Divide the mixture into two and shape into patties. Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Coat the fish cakes in flour, then dip in the beaten egg, coating all sides. Allow any excess egg to drip off then coat in the breadcrumbs, pressing firmly and evenly onto all sides. Heat the oil in a frying pan and fry the fish cakes for 3 minutes on each side, then hold them on their sides to brown the edges. Transfer to a baking tray and finish cooking in the oven for 8–10 minutes. Heat the oil in a frying pan and fry the fish cakes for 3 minutes on each side, then hold them on their sides to brown the edges. Transfer to a baking tray and finish cooking in the oven for 8–10 minutes. For the parsley sauce, melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until well combined. Slowly add the reserved milk, stirring constantly to remove any lumps. For the parsley sauce, melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until well combined. Slowly add the reserved milk, stirring constantly to remove any lumps. Bring to the boil, simmer and cook for 3 minutes, until thick and smooth. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Bring to the boil, simmer and cook for 3 minutes, until thick and smooth. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Place the fish cakes on a serving plate, pour the sauce into a small jug and serve with lemon wedges and some wilted spinach. Place the fish cakes on a serving plate, pour the sauce into a small jug and serve with lemon wedges and some wilted spinach.
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"title": "Fish cakes with parsley sauce recipe",
"content": "An average of 4.4 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fishcakes_with_parsley_32428_16x9.jpg This classic cod fish cake and parsley sauce recipe is great for a single dinner or a light lunch for two. Serve with wilted spinach. 150g/5½oz potatoes, peeled and cut into 2.5cm/1in chunks120g/4¼oz cod fillet325ml/11½fl oz milk1 bay leaf1 lemon, finely grated zest of ¼ and the rest cut into wedges, to serve 1 spring onion, trimmed and finely sliced25g/1oz plain flour, for dusting1 free-range egg, beaten50g/1¾oz panko breadcrumbs3 tbsp sunflower oil, for fryingsea salt and freshly ground black pepperwilted spinach, to serve 150g/5½oz potatoes, peeled and cut into 2.5cm/1in chunks 120g/4¼oz cod fillet 325ml/11½fl oz milk 1 bay leaf 1 lemon, finely grated zest of ¼ and the rest cut into wedges, to serve 1 spring onion, trimmed and finely sliced 25g/1oz plain flour, for dusting 1 free-range egg, beaten 50g/1¾oz panko breadcrumbs 3 tbsp sunflower oil, for frying sea salt and freshly ground black pepper wilted spinach, to serve 15g/½oz butter1 tbsp plain flourgenerous handful fresh curly parsley, finely choppedsalt and freshly ground black pepper 15g/½oz butter 1 tbsp plain flour generous handful fresh curly parsley, finely chopped salt and freshly ground black pepper Method Add the potatoes to a saucepan, cover with cold water, season with salt and bring to the boil. Simmer until soft but not falling apart. Drain and mash, then season with salt and pepper. Spread out on a plate to cool.Place the cod fillet in a large saucepan with the milk and bay leaf. Cover with a lid and bring to the boil. Remove from the heat and leave to stand for 5 minutes. Remove the fish from the milk. Discard the skin, break the fish into chunks and leave to cool. Reserve the milk, discarding the bay leaf. Place the cooled mash in a bowl and stir in the lemon zest and spring onions. Stir the fish into the mash without breaking it up too much. Season with salt and pepper.Preheat the oven to 200C/180C Fan/Gas 6. Divide the mixture into two and shape into patties. Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Coat the fish cakes in flour, then dip in the beaten egg, coating all sides. Allow any excess egg to drip off then coat in the breadcrumbs, pressing firmly and evenly onto all sides. Heat the oil in a frying pan and fry the fish cakes for 3 minutes on each side, then hold them on their sides to brown the edges. Transfer to a baking tray and finish cooking in the oven for 8–10 minutes. For the parsley sauce, melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until well combined. Slowly add the reserved milk, stirring constantly to remove any lumps. Bring to the boil, simmer and cook for 3 minutes, until thick and smooth. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Place the fish cakes on a serving plate, pour the sauce into a small jug and serve with lemon wedges and some wilted spinach. Add the potatoes to a saucepan, cover with cold water, season with salt and bring to the boil. Simmer until soft but not falling apart. Drain and mash, then season with salt and pepper. Spread out on a plate to cool. Add the potatoes to a saucepan, cover with cold water, season with salt and bring to the boil. Simmer until soft but not falling apart. Drain and mash, then season with salt and pepper. Spread out on a plate to cool. Place the cod fillet in a large saucepan with the milk and bay leaf. Cover with a lid and bring to the boil. Remove from the heat and leave to stand for 5 minutes. Remove the fish from the milk. Discard the skin, break the fish into chunks and leave to cool. Reserve the milk, discarding the bay leaf. Place the cod fillet in a large saucepan with the milk and bay leaf. Cover with a lid and bring to the boil. Remove from the heat and leave to stand for 5 minutes. Remove the fish from the milk. Discard the skin, break the fish into chunks and leave to cool. Reserve the milk, discarding the bay leaf. Place the cooled mash in a bowl and stir in the lemon zest and spring onions. Stir the fish into the mash without breaking it up too much. Season with salt and pepper. Place the cooled mash in a bowl and stir in the lemon zest and spring onions. Stir the fish into the mash without breaking it up too much. Season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Divide the mixture into two and shape into patties. Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Coat the fish cakes in flour, then dip in the beaten egg, coating all sides. Allow any excess egg to drip off then coat in the breadcrumbs, pressing firmly and evenly onto all sides. Divide the mixture into two and shape into patties. Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Coat the fish cakes in flour, then dip in the beaten egg, coating all sides. Allow any excess egg to drip off then coat in the breadcrumbs, pressing firmly and evenly onto all sides. Heat the oil in a frying pan and fry the fish cakes for 3 minutes on each side, then hold them on their sides to brown the edges. Transfer to a baking tray and finish cooking in the oven for 8–10 minutes. Heat the oil in a frying pan and fry the fish cakes for 3 minutes on each side, then hold them on their sides to brown the edges. Transfer to a baking tray and finish cooking in the oven for 8–10 minutes. For the parsley sauce, melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until well combined. Slowly add the reserved milk, stirring constantly to remove any lumps. For the parsley sauce, melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until well combined. Slowly add the reserved milk, stirring constantly to remove any lumps. Bring to the boil, simmer and cook for 3 minutes, until thick and smooth. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Bring to the boil, simmer and cook for 3 minutes, until thick and smooth. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Place the fish cakes on a serving plate, pour the sauce into a small jug and serve with lemon wedges and some wilted spinach. Place the fish cakes on a serving plate, pour the sauce into a small jug and serve with lemon wedges and some wilted spinach."
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Goose fat roast potatoes recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/goose_fat_roast_potatoes_24965_16x9.jpg Get the lowdown on how to cook the perfect roast potatoes by Tim Maddams. This goose fat roast potato recipe creates deliciously fluffy-on-the-inside, crunchy-on-the-outside roasties. Great for your Christmas dinner. 1.5kg/3lb 5oz King Edward or Maris Piper potatoes1 sprig rosemary1 sprig thyme5-6 garlic cloves, roughly bashed1 bay leaf½ tbsp whole black peppercorns6 tbsp goose fat sea salt 1.5kg/3lb 5oz King Edward or Maris Piper potatoes 1 sprig rosemary 1 sprig thyme 5-6 garlic cloves, roughly bashed 1 bay leaf ½ tbsp whole black peppercorns 6 tbsp goose fat sea salt Method Peel and halve the potatoes (quarter any large ones; the pieces should all be around the same size). Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 5-7 minutes. Drain the potatoes and leave in the colander to steam dry for 5-10 minutes.Meanwhile preheat the oven to 220C/200C Fan/Gas 7. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot.Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 35-40 minutes, turning once or twice. After 20 minutes in the oven remove and gently squash the potatoes a little to create more surface area to make them extra crisp. Return to the oven and cook for a further 15-20 minutes, or until crisp and golden-brown. Discard the aromatics and then season the potatoes with salt. Serve. Peel and halve the potatoes (quarter any large ones; the pieces should all be around the same size). Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 5-7 minutes. Peel and halve the potatoes (quarter any large ones; the pieces should all be around the same size). Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 5-7 minutes. Drain the potatoes and leave in the colander to steam dry for 5-10 minutes. Drain the potatoes and leave in the colander to steam dry for 5-10 minutes. Meanwhile preheat the oven to 220C/200C Fan/Gas 7. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot. Meanwhile preheat the oven to 220C/200C Fan/Gas 7. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot. Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 35-40 minutes, turning once or twice. Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 35-40 minutes, turning once or twice. After 20 minutes in the oven remove and gently squash the potatoes a little to create more surface area to make them extra crisp. Return to the oven and cook for a further 15-20 minutes, or until crisp and golden-brown. After 20 minutes in the oven remove and gently squash the potatoes a little to create more surface area to make them extra crisp. Return to the oven and cook for a further 15-20 minutes, or until crisp and golden-brown. Discard the aromatics and then season the potatoes with salt. Serve. Discard the aromatics and then season the potatoes with salt. Serve.
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"title": "Goose fat roast potatoes recipe",
"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/goose_fat_roast_potatoes_24965_16x9.jpg Get the lowdown on how to cook the perfect roast potatoes by Tim Maddams. This goose fat roast potato recipe creates deliciously fluffy-on-the-inside, crunchy-on-the-outside roasties. Great for your Christmas dinner. 1.5kg/3lb 5oz King Edward or Maris Piper potatoes1 sprig rosemary1 sprig thyme5-6 garlic cloves, roughly bashed1 bay leaf½ tbsp whole black peppercorns6 tbsp goose fat sea salt 1.5kg/3lb 5oz King Edward or Maris Piper potatoes 1 sprig rosemary 1 sprig thyme 5-6 garlic cloves, roughly bashed 1 bay leaf ½ tbsp whole black peppercorns 6 tbsp goose fat sea salt Method Peel and halve the potatoes (quarter any large ones; the pieces should all be around the same size). Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 5-7 minutes. Drain the potatoes and leave in the colander to steam dry for 5-10 minutes.Meanwhile preheat the oven to 220C/200C Fan/Gas 7. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot.Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 35-40 minutes, turning once or twice. After 20 minutes in the oven remove and gently squash the potatoes a little to create more surface area to make them extra crisp. Return to the oven and cook for a further 15-20 minutes, or until crisp and golden-brown. Discard the aromatics and then season the potatoes with salt. Serve. Peel and halve the potatoes (quarter any large ones; the pieces should all be around the same size). Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 5-7 minutes. Peel and halve the potatoes (quarter any large ones; the pieces should all be around the same size). Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 5-7 minutes. Drain the potatoes and leave in the colander to steam dry for 5-10 minutes. Drain the potatoes and leave in the colander to steam dry for 5-10 minutes. Meanwhile preheat the oven to 220C/200C Fan/Gas 7. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot. Meanwhile preheat the oven to 220C/200C Fan/Gas 7. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot. Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 35-40 minutes, turning once or twice. Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 35-40 minutes, turning once or twice. After 20 minutes in the oven remove and gently squash the potatoes a little to create more surface area to make them extra crisp. Return to the oven and cook for a further 15-20 minutes, or until crisp and golden-brown. After 20 minutes in the oven remove and gently squash the potatoes a little to create more surface area to make them extra crisp. Return to the oven and cook for a further 15-20 minutes, or until crisp and golden-brown. Discard the aromatics and then season the potatoes with salt. Serve. Discard the aromatics and then season the potatoes with salt. Serve."
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The Hairy Bikers' cottage pie recipe
Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes.Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside.Preheat the oven to 200C/400F/Gas 6. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage. Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes. Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage.
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"title": "The Hairy Bikers' cottage pie recipe",
"content": "Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes.Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside.Preheat the oven to 200C/400F/Gas 6. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage. Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes. Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage."
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7cef57ea3b1f3e5d82521d2965d3d4804c1b62a3385d611dccaa28142b9e2caa
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Air fryer sticky chicken drumsticks recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_27325_16x9.jpg This sticky marinade is a winner – super quick to make and adds a wonderfully sweet and rich flavour to chicken pieces. 2 tbsp light soy sauce3 tbsp tomato chutney (or any type will work)2 tbsp runny honey1 tsp Worcestershire sauce 2 tbsp light soy sauce 3 tbsp tomato chutney (or any type will work) 2 tbsp runny honey 1 tsp Worcestershire sauce 8 chicken legs (see recipe tip) 8 chicken legs (see recipe tip) potato salad and green crunchy leaves potato salad and green crunchy leaves Method In a large bowl, mix together the marinade ingredients, then add the chicken and coat well with the marinade. Cover and keep in the fridge for anything from 20 minutes up to 24 hours.When ready to cook, preheat the air fryer to 180C.Lay the drumsticks in a single layer in the basket and cook for 10 minutes, then turn over and cook for another 10–12 minutes until they are crispy and charred.Serve with a potato salad and green crunchy leaves. In a large bowl, mix together the marinade ingredients, then add the chicken and coat well with the marinade. Cover and keep in the fridge for anything from 20 minutes up to 24 hours. In a large bowl, mix together the marinade ingredients, then add the chicken and coat well with the marinade. Cover and keep in the fridge for anything from 20 minutes up to 24 hours. When ready to cook, preheat the air fryer to 180C. When ready to cook, preheat the air fryer to 180C. Lay the drumsticks in a single layer in the basket and cook for 10 minutes, then turn over and cook for another 10–12 minutes until they are crispy and charred. Lay the drumsticks in a single layer in the basket and cook for 10 minutes, then turn over and cook for another 10–12 minutes until they are crispy and charred. Serve with a potato salad and green crunchy leaves. Serve with a potato salad and green crunchy leaves. Recipe tips You can replace drumsticks with chicken thighs, but will need to adjust the cooking time slightly. Cook for 15 minutes initially and then a further 10–12 minutes. This recipe was developed using a 5.5 litre/9½ pint air fryer.
|
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"title": "Air fryer sticky chicken drumsticks recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_27325_16x9.jpg This sticky marinade is a winner – super quick to make and adds a wonderfully sweet and rich flavour to chicken pieces. 2 tbsp light soy sauce3 tbsp tomato chutney (or any type will work)2 tbsp runny honey1 tsp Worcestershire sauce 2 tbsp light soy sauce 3 tbsp tomato chutney (or any type will work) 2 tbsp runny honey 1 tsp Worcestershire sauce 8 chicken legs (see recipe tip) 8 chicken legs (see recipe tip) potato salad and green crunchy leaves potato salad and green crunchy leaves Method In a large bowl, mix together the marinade ingredients, then add the chicken and coat well with the marinade. Cover and keep in the fridge for anything from 20 minutes up to 24 hours.When ready to cook, preheat the air fryer to 180C.Lay the drumsticks in a single layer in the basket and cook for 10 minutes, then turn over and cook for another 10–12 minutes until they are crispy and charred.Serve with a potato salad and green crunchy leaves. In a large bowl, mix together the marinade ingredients, then add the chicken and coat well with the marinade. Cover and keep in the fridge for anything from 20 minutes up to 24 hours. In a large bowl, mix together the marinade ingredients, then add the chicken and coat well with the marinade. Cover and keep in the fridge for anything from 20 minutes up to 24 hours. When ready to cook, preheat the air fryer to 180C. When ready to cook, preheat the air fryer to 180C. Lay the drumsticks in a single layer in the basket and cook for 10 minutes, then turn over and cook for another 10–12 minutes until they are crispy and charred. Lay the drumsticks in a single layer in the basket and cook for 10 minutes, then turn over and cook for another 10–12 minutes until they are crispy and charred. Serve with a potato salad and green crunchy leaves. Serve with a potato salad and green crunchy leaves. Recipe tips You can replace drumsticks with chicken thighs, but will need to adjust the cooking time slightly. Cook for 15 minutes initially and then a further 10–12 minutes. This recipe was developed using a 5.5 litre/9½ pint air fryer."
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2bb09a1cb5b57938197ccc656255cfe97b38675c8d2cd202aaccac76f4b09231
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Meatloaf recipe
The Hairy Bikers' posh meatloaf An average of 4.8 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meatloaf_56639_16x9.jpg Meatloaf is an American classic. We've dressed it up and made it really big so you can feed a crowd. We've used a combination of beef and pork mince for a fantastic flavour. Delicious served with this wedge salad. 2 tbsp olive oil1 onion, finely chopped2 celery sticks, finely chopped1 large carrot, peeled and finely chopped2 garlic cloves, crushed500g/1lb 2oz beef mince750g/1lb 10oz pork mince50g/1¾oz smoked bacon, finely chopped1 tsp dried oregano1 tsp fresh thyme leaves2 tsp garlic powder1 tsp mustard100g/3½oz breadcrumbs50ml/2fl oz double cream1 free-range egg10 rashers streaky baconsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 large carrot, peeled and finely chopped 2 garlic cloves, crushed 500g/1lb 2oz beef mince 750g/1lb 10oz pork mince 50g/1¾oz smoked bacon, finely chopped 1 tsp dried oregano 1 tsp fresh thyme leaves 2 tsp garlic powder 1 tsp mustard 100g/3½oz breadcrumbs 50ml/2fl oz double cream 1 free-range egg 10 rashers streaky bacon salt and freshly ground black pepper 50g/1¾oz tomato ketchup1 tbsp mustard1 tbsp maple syrup (or soft brown sugar)1 tsp smoked garlic powder1 tbsp cider vinegar 50g/1¾oz tomato ketchup 1 tbsp mustard 1 tbsp maple syrup (or soft brown sugar) 1 tsp smoked garlic powder 1 tbsp cider vinegar Method Preheat the oven to 200C/180C Fan/Gas 6.For the meatloaf, heat the oil in a deep frying pan and add the onion, celery and carrot. Fry until the onion is translucent and all the vegetables are softened. Turn up the heat and cook for a few more minutes until the onions are slightly caramelised. Add the garlic and cook for a further 2 minutes. Remove from the heat and leave to cool. Put the mince and bacon in a large bowl and add the herbs, garlic powder, mustard and breadcrumbs. Add the vegetables, pour in the double cream and break in the egg. Season well with salt and pepper. Mix everything together thoroughly, making sure especially that the beef and pork are well combined. Take a large baking tray and mould the meatloaf mixture into a large loaf shape on the tray. The dimensions should be roughly those of a large loaf tin (30x12cm/12x4½in). Cut the bacon rashers in half, then stretch out with the flat of a knife. You should find they are just long enough to drape over the sides and top of the meatloaf. Arrange these over the meatloaf in a criss cross pattern and tuck under any excess bacon at the sides. The whole loaf should be covered except for the two ends.For the glaze, place all of the ingredients into a small saucepan and whisk over a low heat until well combined (and any sugar is dissolved if using). Brush the whole meatloaf generously with most of the glaze. Cook in the oven for 30 minutes, then remove and brush with the glaze again. Bake for a further 25–30 minutes until cooked through. The bacon should be crisp and glossy and the meatloaf should be cooked through and piping hot in the middle. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the meatloaf, heat the oil in a deep frying pan and add the onion, celery and carrot. Fry until the onion is translucent and all the vegetables are softened. For the meatloaf, heat the oil in a deep frying pan and add the onion, celery and carrot. Fry until the onion is translucent and all the vegetables are softened. Turn up the heat and cook for a few more minutes until the onions are slightly caramelised. Add the garlic and cook for a further 2 minutes. Remove from the heat and leave to cool. Turn up the heat and cook for a few more minutes until the onions are slightly caramelised. Add the garlic and cook for a further 2 minutes. Remove from the heat and leave to cool. Put the mince and bacon in a large bowl and add the herbs, garlic powder, mustard and breadcrumbs. Add the vegetables, pour in the double cream and break in the egg. Season well with salt and pepper. Mix everything together thoroughly, making sure especially that the beef and pork are well combined. Put the mince and bacon in a large bowl and add the herbs, garlic powder, mustard and breadcrumbs. Add the vegetables, pour in the double cream and break in the egg. Season well with salt and pepper. Mix everything together thoroughly, making sure especially that the beef and pork are well combined. Take a large baking tray and mould the meatloaf mixture into a large loaf shape on the tray. The dimensions should be roughly those of a large loaf tin (30x12cm/12x4½in). Take a large baking tray and mould the meatloaf mixture into a large loaf shape on the tray. The dimensions should be roughly those of a large loaf tin (30x12cm/12x4½in). Cut the bacon rashers in half, then stretch out with the flat of a knife. You should find they are just long enough to drape over the sides and top of the meatloaf. Arrange these over the meatloaf in a criss cross pattern and tuck under any excess bacon at the sides. The whole loaf should be covered except for the two ends. Cut the bacon rashers in half, then stretch out with the flat of a knife. You should find they are just long enough to drape over the sides and top of the meatloaf. Arrange these over the meatloaf in a criss cross pattern and tuck under any excess bacon at the sides. The whole loaf should be covered except for the two ends. For the glaze, place all of the ingredients into a small saucepan and whisk over a low heat until well combined (and any sugar is dissolved if using). Brush the whole meatloaf generously with most of the glaze. For the glaze, place all of the ingredients into a small saucepan and whisk over a low heat until well combined (and any sugar is dissolved if using). Brush the whole meatloaf generously with most of the glaze. Cook in the oven for 30 minutes, then remove and brush with the glaze again. Bake for a further 25–30 minutes until cooked through. The bacon should be crisp and glossy and the meatloaf should be cooked through and piping hot in the middle. Cook in the oven for 30 minutes, then remove and brush with the glaze again. Bake for a further 25–30 minutes until cooked through. The bacon should be crisp and glossy and the meatloaf should be cooked through and piping hot in the middle.
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"title": "Meatloaf recipe",
"content": "The Hairy Bikers' posh meatloaf An average of 4.8 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meatloaf_56639_16x9.jpg Meatloaf is an American classic. We've dressed it up and made it really big so you can feed a crowd. We've used a combination of beef and pork mince for a fantastic flavour. Delicious served with this wedge salad. 2 tbsp olive oil1 onion, finely chopped2 celery sticks, finely chopped1 large carrot, peeled and finely chopped2 garlic cloves, crushed500g/1lb 2oz beef mince750g/1lb 10oz pork mince50g/1¾oz smoked bacon, finely chopped1 tsp dried oregano1 tsp fresh thyme leaves2 tsp garlic powder1 tsp mustard100g/3½oz breadcrumbs50ml/2fl oz double cream1 free-range egg10 rashers streaky baconsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 large carrot, peeled and finely chopped 2 garlic cloves, crushed 500g/1lb 2oz beef mince 750g/1lb 10oz pork mince 50g/1¾oz smoked bacon, finely chopped 1 tsp dried oregano 1 tsp fresh thyme leaves 2 tsp garlic powder 1 tsp mustard 100g/3½oz breadcrumbs 50ml/2fl oz double cream 1 free-range egg 10 rashers streaky bacon salt and freshly ground black pepper 50g/1¾oz tomato ketchup1 tbsp mustard1 tbsp maple syrup (or soft brown sugar)1 tsp smoked garlic powder1 tbsp cider vinegar 50g/1¾oz tomato ketchup 1 tbsp mustard 1 tbsp maple syrup (or soft brown sugar) 1 tsp smoked garlic powder 1 tbsp cider vinegar Method Preheat the oven to 200C/180C Fan/Gas 6.For the meatloaf, heat the oil in a deep frying pan and add the onion, celery and carrot. Fry until the onion is translucent and all the vegetables are softened. Turn up the heat and cook for a few more minutes until the onions are slightly caramelised. Add the garlic and cook for a further 2 minutes. Remove from the heat and leave to cool. Put the mince and bacon in a large bowl and add the herbs, garlic powder, mustard and breadcrumbs. Add the vegetables, pour in the double cream and break in the egg. Season well with salt and pepper. Mix everything together thoroughly, making sure especially that the beef and pork are well combined. Take a large baking tray and mould the meatloaf mixture into a large loaf shape on the tray. The dimensions should be roughly those of a large loaf tin (30x12cm/12x4½in). Cut the bacon rashers in half, then stretch out with the flat of a knife. You should find they are just long enough to drape over the sides and top of the meatloaf. Arrange these over the meatloaf in a criss cross pattern and tuck under any excess bacon at the sides. The whole loaf should be covered except for the two ends.For the glaze, place all of the ingredients into a small saucepan and whisk over a low heat until well combined (and any sugar is dissolved if using). Brush the whole meatloaf generously with most of the glaze. Cook in the oven for 30 minutes, then remove and brush with the glaze again. Bake for a further 25–30 minutes until cooked through. The bacon should be crisp and glossy and the meatloaf should be cooked through and piping hot in the middle. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the meatloaf, heat the oil in a deep frying pan and add the onion, celery and carrot. Fry until the onion is translucent and all the vegetables are softened. For the meatloaf, heat the oil in a deep frying pan and add the onion, celery and carrot. Fry until the onion is translucent and all the vegetables are softened. Turn up the heat and cook for a few more minutes until the onions are slightly caramelised. Add the garlic and cook for a further 2 minutes. Remove from the heat and leave to cool. Turn up the heat and cook for a few more minutes until the onions are slightly caramelised. Add the garlic and cook for a further 2 minutes. Remove from the heat and leave to cool. Put the mince and bacon in a large bowl and add the herbs, garlic powder, mustard and breadcrumbs. Add the vegetables, pour in the double cream and break in the egg. Season well with salt and pepper. Mix everything together thoroughly, making sure especially that the beef and pork are well combined. Put the mince and bacon in a large bowl and add the herbs, garlic powder, mustard and breadcrumbs. Add the vegetables, pour in the double cream and break in the egg. Season well with salt and pepper. Mix everything together thoroughly, making sure especially that the beef and pork are well combined. Take a large baking tray and mould the meatloaf mixture into a large loaf shape on the tray. The dimensions should be roughly those of a large loaf tin (30x12cm/12x4½in). Take a large baking tray and mould the meatloaf mixture into a large loaf shape on the tray. The dimensions should be roughly those of a large loaf tin (30x12cm/12x4½in). Cut the bacon rashers in half, then stretch out with the flat of a knife. You should find they are just long enough to drape over the sides and top of the meatloaf. Arrange these over the meatloaf in a criss cross pattern and tuck under any excess bacon at the sides. The whole loaf should be covered except for the two ends. Cut the bacon rashers in half, then stretch out with the flat of a knife. You should find they are just long enough to drape over the sides and top of the meatloaf. Arrange these over the meatloaf in a criss cross pattern and tuck under any excess bacon at the sides. The whole loaf should be covered except for the two ends. For the glaze, place all of the ingredients into a small saucepan and whisk over a low heat until well combined (and any sugar is dissolved if using). Brush the whole meatloaf generously with most of the glaze. For the glaze, place all of the ingredients into a small saucepan and whisk over a low heat until well combined (and any sugar is dissolved if using). Brush the whole meatloaf generously with most of the glaze. Cook in the oven for 30 minutes, then remove and brush with the glaze again. Bake for a further 25–30 minutes until cooked through. The bacon should be crisp and glossy and the meatloaf should be cooked through and piping hot in the middle. Cook in the oven for 30 minutes, then remove and brush with the glaze again. Bake for a further 25–30 minutes until cooked through. The bacon should be crisp and glossy and the meatloaf should be cooked through and piping hot in the middle."
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256ae7d59e011d4b929edba01b3038d89cd2544cb76784de84023a825ff6aa15
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Perfect coronation chicken recipe
An average of 4.6 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_chicken_30402_16x9.jpg Step back into 1952 and showcase the classic coronation chicken salad for a delicious nostalgic lunch. This is not a bashed-together mayo and mango chutney affair, this is the real deal and fit for a queen. 2 chicken breasts, skin removed1 tbsp olive oil1 unwaxed lemon, zest and juiceknob of butter1 shallot, finely chopped1 red chilli, deseeded and finely chopped2 tsp madras curry powder2 tbsp tomato purée100ml/3½fl oz dry white wine100ml/3½fl oz chicken stock1 tbsp apricot jam150ml/5fl oz mayonnaise75ml/3fl oz crème fraîche1 large mango, peeled, stone removed, flesh diced4 spring onions, finely chopped2 tbsp finely chopped fresh corianderdash Tabasco saucesalt and freshly ground black peppergreen salad leaves, to serve50g/2oz flaked almonds (toasted lightly dry frying pan), to serve 2 chicken breasts, skin removed 1 tbsp olive oil 1 unwaxed lemon, zest and juice knob of butter 1 shallot, finely chopped 1 red chilli, deseeded and finely chopped 2 tsp madras curry powder 2 tbsp tomato purée 100ml/3½fl oz dry white wine 100ml/3½fl oz chicken stock 1 tbsp apricot jam 150ml/5fl oz mayonnaise 75ml/3fl oz crème fraîche 1 large mango, peeled, stone removed, flesh diced 4 spring onions, finely chopped 2 tbsp finely chopped fresh coriander dash Tabasco sauce salt and freshly ground black pepper green salad leaves, to serve 50g/2oz flaked almonds (toasted lightly dry frying pan), to serve Method Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes. Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool. Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.
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"title": "Perfect coronation chicken recipe",
"content": "An average of 4.6 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_chicken_30402_16x9.jpg Step back into 1952 and showcase the classic coronation chicken salad for a delicious nostalgic lunch. This is not a bashed-together mayo and mango chutney affair, this is the real deal and fit for a queen. 2 chicken breasts, skin removed1 tbsp olive oil1 unwaxed lemon, zest and juiceknob of butter1 shallot, finely chopped1 red chilli, deseeded and finely chopped2 tsp madras curry powder2 tbsp tomato purée100ml/3½fl oz dry white wine100ml/3½fl oz chicken stock1 tbsp apricot jam150ml/5fl oz mayonnaise75ml/3fl oz crème fraîche1 large mango, peeled, stone removed, flesh diced4 spring onions, finely chopped2 tbsp finely chopped fresh corianderdash Tabasco saucesalt and freshly ground black peppergreen salad leaves, to serve50g/2oz flaked almonds (toasted lightly dry frying pan), to serve 2 chicken breasts, skin removed 1 tbsp olive oil 1 unwaxed lemon, zest and juice knob of butter 1 shallot, finely chopped 1 red chilli, deseeded and finely chopped 2 tsp madras curry powder 2 tbsp tomato purée 100ml/3½fl oz dry white wine 100ml/3½fl oz chicken stock 1 tbsp apricot jam 150ml/5fl oz mayonnaise 75ml/3fl oz crème fraîche 1 large mango, peeled, stone removed, flesh diced 4 spring onions, finely chopped 2 tbsp finely chopped fresh coriander dash Tabasco sauce salt and freshly ground black pepper green salad leaves, to serve 50g/2oz flaked almonds (toasted lightly dry frying pan), to serve Method Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes. Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool. Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes."
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40471dfa1da55a051c3750aa60851eb5668695635ade716a6ea877e3fa73ce3b
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Chorizo gnocchi recipe
An average of 4.6 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizo_gnocchi_48255_16x9.jpg This chorizo gnocchi one-pot is packed with peppers, tomatoes and kale – all you need for a delicious family dinner. Each serving provides 516 kcal, 22g protein, 55g carbohydrates (of which 17g sugars), 21g fat (of which 9g saturates), 9.5g fibre and 1.9g salt. 120g/4¼oz chorizo, diced (buy a ring or pre-diced)1 onion, finely chopped1 tbsp olive oil2 red, orange or yellow peppers, seeds removed and cut into 2cm/¾in chunks4 garlic cloves, crushed or finely chopped2 x 400g tins chopped tomatoes2 tbsp tomato purée2 tsp sugar500g/1lb 2oz gnocchi 100–125g/3½–4½oz kale, leaves roughly chopped and thick stalks discarded (or use a 100g bag of spinach)125g/4½oz ball mozzarella, torn or slicedsalt and freshly ground black pepper 120g/4¼oz chorizo, diced (buy a ring or pre-diced) 1 onion, finely chopped 1 tbsp olive oil 2 red, orange or yellow peppers, seeds removed and cut into 2cm/¾in chunks 4 garlic cloves, crushed or finely chopped 2 x 400g tins chopped tomatoes 2 tbsp tomato purée 2 tsp sugar 500g/1lb 2oz gnocchi 100–125g/3½–4½oz kale, leaves roughly chopped and thick stalks discarded (or use a 100g bag of spinach) 125g/4½oz ball mozzarella, torn or sliced salt and freshly ground black pepper Method Put the chorizo, onion and oil in a large, ovenproof frying pan over a low–medium heat and gently fry for about 10 minutes, until the chorizo is beginning to crisp and the onions are soft. Add the peppers and fry for 5 minutes to soften, then stir in the garlic and fry for about 1 minute.Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too. Bring to a simmer, then stir in the gnocchi. Simmer for 8–10 minutes, stirring often, until the gnocchi are soft and the sauce has thickened.Preheat the grill to medium–high.Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top and grill until the cheese is bubbling and golden. Put the chorizo, onion and oil in a large, ovenproof frying pan over a low–medium heat and gently fry for about 10 minutes, until the chorizo is beginning to crisp and the onions are soft. Put the chorizo, onion and oil in a large, ovenproof frying pan over a low–medium heat and gently fry for about 10 minutes, until the chorizo is beginning to crisp and the onions are soft. Add the peppers and fry for 5 minutes to soften, then stir in the garlic and fry for about 1 minute. Add the peppers and fry for 5 minutes to soften, then stir in the garlic and fry for about 1 minute. Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too. Bring to a simmer, then stir in the gnocchi. Simmer for 8–10 minutes, stirring often, until the gnocchi are soft and the sauce has thickened. Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too. Bring to a simmer, then stir in the gnocchi. Simmer for 8–10 minutes, stirring often, until the gnocchi are soft and the sauce has thickened. Preheat the grill to medium–high. Preheat the grill to medium–high. Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top and grill until the cheese is bubbling and golden. Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top and grill until the cheese is bubbling and golden. Recipe tips Packs of gnocchi are a great standby to keep in the fridge or cupboard and make a change from pasta. Bags of frozen sliced peppers are a good-value standby ingredient. To use instead of fresh peppers, stir in with the garlic after you’ve softened the onions, and cook for 2–3 minutes before continuing with step 3.
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"title": "Chorizo gnocchi recipe",
"content": "An average of 4.6 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizo_gnocchi_48255_16x9.jpg This chorizo gnocchi one-pot is packed with peppers, tomatoes and kale – all you need for a delicious family dinner. Each serving provides 516 kcal, 22g protein, 55g carbohydrates (of which 17g sugars), 21g fat (of which 9g saturates), 9.5g fibre and 1.9g salt. 120g/4¼oz chorizo, diced (buy a ring or pre-diced)1 onion, finely chopped1 tbsp olive oil2 red, orange or yellow peppers, seeds removed and cut into 2cm/¾in chunks4 garlic cloves, crushed or finely chopped2 x 400g tins chopped tomatoes2 tbsp tomato purée2 tsp sugar500g/1lb 2oz gnocchi 100–125g/3½–4½oz kale, leaves roughly chopped and thick stalks discarded (or use a 100g bag of spinach)125g/4½oz ball mozzarella, torn or slicedsalt and freshly ground black pepper 120g/4¼oz chorizo, diced (buy a ring or pre-diced) 1 onion, finely chopped 1 tbsp olive oil 2 red, orange or yellow peppers, seeds removed and cut into 2cm/¾in chunks 4 garlic cloves, crushed or finely chopped 2 x 400g tins chopped tomatoes 2 tbsp tomato purée 2 tsp sugar 500g/1lb 2oz gnocchi 100–125g/3½–4½oz kale, leaves roughly chopped and thick stalks discarded (or use a 100g bag of spinach) 125g/4½oz ball mozzarella, torn or sliced salt and freshly ground black pepper Method Put the chorizo, onion and oil in a large, ovenproof frying pan over a low–medium heat and gently fry for about 10 minutes, until the chorizo is beginning to crisp and the onions are soft. Add the peppers and fry for 5 minutes to soften, then stir in the garlic and fry for about 1 minute.Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too. Bring to a simmer, then stir in the gnocchi. Simmer for 8–10 minutes, stirring often, until the gnocchi are soft and the sauce has thickened.Preheat the grill to medium–high.Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top and grill until the cheese is bubbling and golden. Put the chorizo, onion and oil in a large, ovenproof frying pan over a low–medium heat and gently fry for about 10 minutes, until the chorizo is beginning to crisp and the onions are soft. Put the chorizo, onion and oil in a large, ovenproof frying pan over a low–medium heat and gently fry for about 10 minutes, until the chorizo is beginning to crisp and the onions are soft. Add the peppers and fry for 5 minutes to soften, then stir in the garlic and fry for about 1 minute. Add the peppers and fry for 5 minutes to soften, then stir in the garlic and fry for about 1 minute. Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too. Bring to a simmer, then stir in the gnocchi. Simmer for 8–10 minutes, stirring often, until the gnocchi are soft and the sauce has thickened. Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too. Bring to a simmer, then stir in the gnocchi. Simmer for 8–10 minutes, stirring often, until the gnocchi are soft and the sauce has thickened. Preheat the grill to medium–high. Preheat the grill to medium–high. Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top and grill until the cheese is bubbling and golden. Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top and grill until the cheese is bubbling and golden. Recipe tips Packs of gnocchi are a great standby to keep in the fridge or cupboard and make a change from pasta. Bags of frozen sliced peppers are a good-value standby ingredient. To use instead of fresh peppers, stir in with the garlic after you’ve softened the onions, and cook for 2–3 minutes before continuing with step 3."
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Creamy pasta with broccoli, peas and lemon recipe
An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_with_peas_and_44307_16x9.jpg A quick and delicious creamy pasta with a few tweaks to keep it healthy. Whole wheat pasta adds fibre and using reduced-fat crème fraîche keeps the calories down. You can add chopped cooked chicken or diced ham at the same time as the crème fraîche if you like. Add a splash of water and heat through until hot throughout. 240g/8½oz whole wheat penne pasta200g/7oz long-stemmed broccoli, trimmed and each stalk cut into three pieces100g/3½oz frozen peas175g/7oz reduced-fat crème fraîche1 small lemon, finely grated zest only25g/1oz Parmesan, finely grated, plus extra for servingsalt and freshly ground black pepper 240g/8½oz whole wheat penne pasta 200g/7oz long-stemmed broccoli, trimmed and each stalk cut into three pieces 100g/3½oz frozen peas 175g/7oz reduced-fat crème fraîche 1 small lemon, finely grated zest only 25g/1oz Parmesan, finely grated, plus extra for serving salt and freshly ground black pepper Method Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally.Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan.Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like. Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally. Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally. Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan. Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan. Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like. Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like. Recipe tips Full-fat crème fraîche, or cream, can be used instead of the reduced fat crème fraîche, but the calorie count will increase.
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"title": "Creamy pasta with broccoli, peas and lemon recipe",
"content": "An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_with_peas_and_44307_16x9.jpg A quick and delicious creamy pasta with a few tweaks to keep it healthy. Whole wheat pasta adds fibre and using reduced-fat crème fraîche keeps the calories down. You can add chopped cooked chicken or diced ham at the same time as the crème fraîche if you like. Add a splash of water and heat through until hot throughout. 240g/8½oz whole wheat penne pasta200g/7oz long-stemmed broccoli, trimmed and each stalk cut into three pieces100g/3½oz frozen peas175g/7oz reduced-fat crème fraîche1 small lemon, finely grated zest only25g/1oz Parmesan, finely grated, plus extra for servingsalt and freshly ground black pepper 240g/8½oz whole wheat penne pasta 200g/7oz long-stemmed broccoli, trimmed and each stalk cut into three pieces 100g/3½oz frozen peas 175g/7oz reduced-fat crème fraîche 1 small lemon, finely grated zest only 25g/1oz Parmesan, finely grated, plus extra for serving salt and freshly ground black pepper Method Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally.Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan.Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like. Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally. Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally. Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan. Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan. Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like. Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like. Recipe tips Full-fat crème fraîche, or cream, can be used instead of the reduced fat crème fraîche, but the calorie count will increase."
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Easy chicken tikka masala recipe
An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickentikkamasala_73305_16x9.jpg Marinating the meat in this easy chicken tikka masala makes all the difference so don't be tempted to skip that step. If you want a lighter curry, swap some of the cream for natural yoghurt. 4 chicken breasts, skinned, boned and cubed2.5cm/1in piece of fresh root ginger, finely chopped2 garlic cloves, finely chopped1 tsp chilli powdersea salt and freshly ground black pepper2 tbsp chopped fresh coriander, plus extra to garnish1 lime, juice only2 tbsp vegetable oil1 onion, finely chopped1 red chilli, seeds removed and finely chopped1 tsp ground turmeric200ml/7fl oz double cream½ lemon 4 chicken breasts, skinned, boned and cubed 2.5cm/1in piece of fresh root ginger, finely chopped 2 garlic cloves, finely chopped 1 tsp chilli powder sea salt and freshly ground black pepper 2 tbsp chopped fresh coriander, plus extra to garnish 1 lime, juice only 2 tbsp vegetable oil 1 onion, finely chopped 1 red chilli, seeds removed and finely chopped 1 tsp ground turmeric 200ml/7fl oz double cream ½ lemon basmati rice, cooked according to packet instructionsnaan bread basmati rice, cooked according to packet instructions naan bread Method Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop.Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides.Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. Garnish with fresh coriander and serve immediately with rice or naan bread. Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop. Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop. Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides. Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes. Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. Garnish with fresh coriander and serve immediately with rice or naan bread. Garnish with fresh coriander and serve immediately with rice or naan bread.
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"title": "Easy chicken tikka masala recipe",
"content": "An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickentikkamasala_73305_16x9.jpg Marinating the meat in this easy chicken tikka masala makes all the difference so don't be tempted to skip that step. If you want a lighter curry, swap some of the cream for natural yoghurt. 4 chicken breasts, skinned, boned and cubed2.5cm/1in piece of fresh root ginger, finely chopped2 garlic cloves, finely chopped1 tsp chilli powdersea salt and freshly ground black pepper2 tbsp chopped fresh coriander, plus extra to garnish1 lime, juice only2 tbsp vegetable oil1 onion, finely chopped1 red chilli, seeds removed and finely chopped1 tsp ground turmeric200ml/7fl oz double cream½ lemon 4 chicken breasts, skinned, boned and cubed 2.5cm/1in piece of fresh root ginger, finely chopped 2 garlic cloves, finely chopped 1 tsp chilli powder sea salt and freshly ground black pepper 2 tbsp chopped fresh coriander, plus extra to garnish 1 lime, juice only 2 tbsp vegetable oil 1 onion, finely chopped 1 red chilli, seeds removed and finely chopped 1 tsp ground turmeric 200ml/7fl oz double cream ½ lemon basmati rice, cooked according to packet instructionsnaan bread basmati rice, cooked according to packet instructions naan bread Method Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop.Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides.Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. Garnish with fresh coriander and serve immediately with rice or naan bread. Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop. Put the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Set aside for at least 5 minutes to allow the flavours to develop. Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides. Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes. Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. Garnish with fresh coriander and serve immediately with rice or naan bread. Garnish with fresh coriander and serve immediately with rice or naan bread."
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c91481907311ed64c4417fe2dedc1f94d95c041f30815bd7be4fd9276679b5b5
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Veggie bean burgers recipe
An average of 3.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_bean_burgers_for_53280_16x9.jpg These healthy veggie burgers are really easy to make and cost much less than shop-bought alternatives. You can make your own versions at home which can be frozen and then oven-cooked from frozen as needed. They can all be served with dips or as a filling for pittas, flatbreads or wraps. It is good to add a vegetable of some kind- mashed squash, carrot or sweet potato work really well- you can mash these from boiled or roasted vegetables. 400g tin chickpeas or beans such as borlotti, kidney or butterbeans, drained and rinsed300g/10½oz cooked, mashed vegetables such as carrot, squash, potato, sweet potato or parsnip1 garlic clove, crushed by an adult or with a garlic press1 tbsp sunflower, vegetable or olive oilsqueeze lemon juicepinch ground cumin, coriander or paprika, mild chilli flakes, to tastefreshly ground black pepper1 tbsp tahini (optional)4 tbsp sesame seeds, breadcrumbs or crushed crackers (optional), for coating 400g tin chickpeas or beans such as borlotti, kidney or butterbeans, drained and rinsed 300g/10½oz cooked, mashed vegetables such as carrot, squash, potato, sweet potato or parsnip 1 garlic clove, crushed by an adult or with a garlic press 1 tbsp sunflower, vegetable or olive oil squeeze lemon juice pinch ground cumin, coriander or paprika, mild chilli flakes, to taste freshly ground black pepper 1 tbsp tahini (optional) 4 tbsp sesame seeds, breadcrumbs or crushed crackers (optional), for coating Method Adult’s job: Preheat the oven to 200C/180C Fan/Gas 6.Kid’s job: Mash the beans or chickpeas as much as you can either with a potato masher in a bowl or with a hand mixer (supervised). Alternatively you could make the mix in a food processor if you have one. Kid’s job: Add the mashed vegetables and garlic and any herbs, spices or tahini that you want to use.Kid’s job: Mix well and the kids can taste and add lemon juice, spices or pepper to their taste.Kid’s job: The mixture then needs to be rolled into four burger-sized balls with wet hands, or make 12 smaller "falafels" - kids have the perfect sized hands for this. Flatten the balls slightly. If you like, you can coat them with sesame seeds, crushed crackers or breadcrumbs for extra crunch.Kid’s job: Drizzle a tablespoon of olive oil on a baking tray and place the "falafels" or bean burgers on top and then turn them all over so that they have a coating of a little oil on each side.Adult’s job: Place the baking tray in the oven and cook for 20-30 minutes, turning the burgers over midway through cooking. Allow to cool a little before serving. Adult’s job: Preheat the oven to 200C/180C Fan/Gas 6. Adult’s job: Preheat the oven to 200C/180C Fan/Gas 6. Kid’s job: Mash the beans or chickpeas as much as you can either with a potato masher in a bowl or with a hand mixer (supervised). Alternatively you could make the mix in a food processor if you have one. Kid’s job: Mash the beans or chickpeas as much as you can either with a potato masher in a bowl or with a hand mixer (supervised). Alternatively you could make the mix in a food processor if you have one. Kid’s job: Add the mashed vegetables and garlic and any herbs, spices or tahini that you want to use. Kid’s job: Add the mashed vegetables and garlic and any herbs, spices or tahini that you want to use. Kid’s job: Mix well and the kids can taste and add lemon juice, spices or pepper to their taste. Kid’s job: Mix well and the kids can taste and add lemon juice, spices or pepper to their taste. Kid’s job: The mixture then needs to be rolled into four burger-sized balls with wet hands, or make 12 smaller "falafels" - kids have the perfect sized hands for this. Flatten the balls slightly. If you like, you can coat them with sesame seeds, crushed crackers or breadcrumbs for extra crunch. Kid’s job: The mixture then needs to be rolled into four burger-sized balls with wet hands, or make 12 smaller "falafels" - kids have the perfect sized hands for this. Flatten the balls slightly. If you like, you can coat them with sesame seeds, crushed crackers or breadcrumbs for extra crunch. Kid’s job: Drizzle a tablespoon of olive oil on a baking tray and place the "falafels" or bean burgers on top and then turn them all over so that they have a coating of a little oil on each side. Kid’s job: Drizzle a tablespoon of olive oil on a baking tray and place the "falafels" or bean burgers on top and then turn them all over so that they have a coating of a little oil on each side. Adult’s job: Place the baking tray in the oven and cook for 20-30 minutes, turning the burgers over midway through cooking. Allow to cool a little before serving. Adult’s job: Place the baking tray in the oven and cook for 20-30 minutes, turning the burgers over midway through cooking. Allow to cool a little before serving. Recipe tips You can freeze the burgers uncooked and then bake them from frozen. This will take about 45 minutes for baking at 200C/180C Fan/Gas 6. Variations to try: carrots or sweet potato with chickpeas, cumin and sesame seeds; carrot with butterbeans and chopped parsley; squash with kidney beans, chopped coriander and ground cumin; parsnips and borlotti beans with chives and paprika.
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"title": "Veggie bean burgers recipe",
"content": "An average of 3.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_bean_burgers_for_53280_16x9.jpg These healthy veggie burgers are really easy to make and cost much less than shop-bought alternatives. You can make your own versions at home which can be frozen and then oven-cooked from frozen as needed. They can all be served with dips or as a filling for pittas, flatbreads or wraps. It is good to add a vegetable of some kind- mashed squash, carrot or sweet potato work really well- you can mash these from boiled or roasted vegetables. 400g tin chickpeas or beans such as borlotti, kidney or butterbeans, drained and rinsed300g/10½oz cooked, mashed vegetables such as carrot, squash, potato, sweet potato or parsnip1 garlic clove, crushed by an adult or with a garlic press1 tbsp sunflower, vegetable or olive oilsqueeze lemon juicepinch ground cumin, coriander or paprika, mild chilli flakes, to tastefreshly ground black pepper1 tbsp tahini (optional)4 tbsp sesame seeds, breadcrumbs or crushed crackers (optional), for coating 400g tin chickpeas or beans such as borlotti, kidney or butterbeans, drained and rinsed 300g/10½oz cooked, mashed vegetables such as carrot, squash, potato, sweet potato or parsnip 1 garlic clove, crushed by an adult or with a garlic press 1 tbsp sunflower, vegetable or olive oil squeeze lemon juice pinch ground cumin, coriander or paprika, mild chilli flakes, to taste freshly ground black pepper 1 tbsp tahini (optional) 4 tbsp sesame seeds, breadcrumbs or crushed crackers (optional), for coating Method Adult’s job: Preheat the oven to 200C/180C Fan/Gas 6.Kid’s job: Mash the beans or chickpeas as much as you can either with a potato masher in a bowl or with a hand mixer (supervised). Alternatively you could make the mix in a food processor if you have one. Kid’s job: Add the mashed vegetables and garlic and any herbs, spices or tahini that you want to use.Kid’s job: Mix well and the kids can taste and add lemon juice, spices or pepper to their taste.Kid’s job: The mixture then needs to be rolled into four burger-sized balls with wet hands, or make 12 smaller \"falafels\" - kids have the perfect sized hands for this. Flatten the balls slightly. If you like, you can coat them with sesame seeds, crushed crackers or breadcrumbs for extra crunch.Kid’s job: Drizzle a tablespoon of olive oil on a baking tray and place the \"falafels\" or bean burgers on top and then turn them all over so that they have a coating of a little oil on each side.Adult’s job: Place the baking tray in the oven and cook for 20-30 minutes, turning the burgers over midway through cooking. Allow to cool a little before serving. Adult’s job: Preheat the oven to 200C/180C Fan/Gas 6. Adult’s job: Preheat the oven to 200C/180C Fan/Gas 6. Kid’s job: Mash the beans or chickpeas as much as you can either with a potato masher in a bowl or with a hand mixer (supervised). Alternatively you could make the mix in a food processor if you have one. Kid’s job: Mash the beans or chickpeas as much as you can either with a potato masher in a bowl or with a hand mixer (supervised). Alternatively you could make the mix in a food processor if you have one. Kid’s job: Add the mashed vegetables and garlic and any herbs, spices or tahini that you want to use. Kid’s job: Add the mashed vegetables and garlic and any herbs, spices or tahini that you want to use. Kid’s job: Mix well and the kids can taste and add lemon juice, spices or pepper to their taste. Kid’s job: Mix well and the kids can taste and add lemon juice, spices or pepper to their taste. Kid’s job: The mixture then needs to be rolled into four burger-sized balls with wet hands, or make 12 smaller \"falafels\" - kids have the perfect sized hands for this. Flatten the balls slightly. If you like, you can coat them with sesame seeds, crushed crackers or breadcrumbs for extra crunch. Kid’s job: The mixture then needs to be rolled into four burger-sized balls with wet hands, or make 12 smaller \"falafels\" - kids have the perfect sized hands for this. Flatten the balls slightly. If you like, you can coat them with sesame seeds, crushed crackers or breadcrumbs for extra crunch. Kid’s job: Drizzle a tablespoon of olive oil on a baking tray and place the \"falafels\" or bean burgers on top and then turn them all over so that they have a coating of a little oil on each side. Kid’s job: Drizzle a tablespoon of olive oil on a baking tray and place the \"falafels\" or bean burgers on top and then turn them all over so that they have a coating of a little oil on each side. Adult’s job: Place the baking tray in the oven and cook for 20-30 minutes, turning the burgers over midway through cooking. Allow to cool a little before serving. Adult’s job: Place the baking tray in the oven and cook for 20-30 minutes, turning the burgers over midway through cooking. Allow to cool a little before serving. Recipe tips You can freeze the burgers uncooked and then bake them from frozen. This will take about 45 minutes for baking at 200C/180C Fan/Gas 6. Variations to try: carrots or sweet potato with chickpeas, cumin and sesame seeds; carrot with butterbeans and chopped parsley; squash with kidney beans, chopped coriander and ground cumin; parsnips and borlotti beans with chives and paprika."
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Chicken and aubergine massaman curry recipe
An average of 3.4 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_aubergine_25245_16x9.jpg A healthy Thai chicken curry that has a fraction of the fat but all the creaminess and aromatic flavour you'd expect from a Thai curry. Each serving provides 424 kcal, 45g protein, 13g carbohydrates (of which 9g sugars), 20g fat (of which 11g saturates), 8g fibre and 0.5g salt. 300ml/10fl oz reduced fat coconut milk200ml/7fl oz chicken stock1 small red onion, roughly chopped1 level tbsp Thai massaman curry paste 1 cinnamon stick2 chicken breasts, boneless, skin removed (150g/5½oz each), cut into bite-sized pieces100g/3½oz fine green beans, trimmed1 aubergine, cut into 1.5cm/½in cubes 300ml/10fl oz reduced fat coconut milk 200ml/7fl oz chicken stock 1 small red onion, roughly chopped 1 level tbsp Thai massaman curry paste 1 cinnamon stick 2 chicken breasts, boneless, skin removed (150g/5½oz each), cut into bite-sized pieces 100g/3½oz fine green beans, trimmed 1 aubergine, cut into 1.5cm/½in cubes 1 tbsp roasted cashew nuts, chopped1 red chilli, seeds removed, thinly sliced 1 spring onion, finely chopped2 limes, halved 1 tbsp roasted cashew nuts, chopped 1 red chilli, seeds removed, thinly sliced 1 spring onion, finely chopped 2 limes, halved Method Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through.Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over. Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through. Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through. Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over. Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over.
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"title": "Chicken and aubergine massaman curry recipe",
"content": "An average of 3.4 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_aubergine_25245_16x9.jpg A healthy Thai chicken curry that has a fraction of the fat but all the creaminess and aromatic flavour you'd expect from a Thai curry. Each serving provides 424 kcal, 45g protein, 13g carbohydrates (of which 9g sugars), 20g fat (of which 11g saturates), 8g fibre and 0.5g salt. 300ml/10fl oz reduced fat coconut milk200ml/7fl oz chicken stock1 small red onion, roughly chopped1 level tbsp Thai massaman curry paste 1 cinnamon stick2 chicken breasts, boneless, skin removed (150g/5½oz each), cut into bite-sized pieces100g/3½oz fine green beans, trimmed1 aubergine, cut into 1.5cm/½in cubes 300ml/10fl oz reduced fat coconut milk 200ml/7fl oz chicken stock 1 small red onion, roughly chopped 1 level tbsp Thai massaman curry paste 1 cinnamon stick 2 chicken breasts, boneless, skin removed (150g/5½oz each), cut into bite-sized pieces 100g/3½oz fine green beans, trimmed 1 aubergine, cut into 1.5cm/½in cubes 1 tbsp roasted cashew nuts, chopped1 red chilli, seeds removed, thinly sliced 1 spring onion, finely chopped2 limes, halved 1 tbsp roasted cashew nuts, chopped 1 red chilli, seeds removed, thinly sliced 1 spring onion, finely chopped 2 limes, halved Method Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through.Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over. Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through. Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through. Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over. Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over."
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Easy chorizo pasta recipe
One-pot easy chorizo pasta An average of 4.6 out of 5 stars from 140 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_chorizo_and_15611_16x9.jpg This one-pan easy chorizo pasta from Eat Well for Less is a quick, simple and speedy dinner. A true family favourite with less washing up. Each serving provides 411 kcal, 20g protein, 62g carbohydrates (of which 9g sugars), 11g fat (of which 4g saturates), 7g fibre and 1g salt. 150g/5½oz chorizo, roughly chopped 4 garlic cloves, finely chopped4 peppers (mixture of red and yellow), halved, deseeded and roughly chopped 160g/5½oz button mushrooms, halved 400g tin chopped tomatoes3 tbsp tomato purée1 tsp dried red chilli flakes2 tbsp red wine vinegar450g/1lb spaghetti, broken in half 1 litre/1¾ pints boiling watersea salt and freshly ground black pepper1 large handful basil leaves, roughly chopped30g/1oz Parmesan, freshly grated 150g/5½oz chorizo, roughly chopped 4 garlic cloves, finely chopped 4 peppers (mixture of red and yellow), halved, deseeded and roughly chopped 160g/5½oz button mushrooms, halved 400g tin chopped tomatoes 3 tbsp tomato purée 1 tsp dried red chilli flakes 2 tbsp red wine vinegar 450g/1lb spaghetti, broken in half 1 litre/1¾ pints boiling water sea salt and freshly ground black pepper 1 large handful basil leaves, roughly chopped 30g/1oz Parmesan, freshly grated Method Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes. Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally.Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well.Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together.Stir in three quarters of the basil and plenty of black pepperServe with the Parmesan and remaining basil. Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes. Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes. Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally. Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally. Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well. Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together. Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together. Stir in three quarters of the basil and plenty of black pepper Stir in three quarters of the basil and plenty of black pepper Serve with the Parmesan and remaining basil. Serve with the Parmesan and remaining basil.
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"title": "Easy chorizo pasta recipe",
"content": "One-pot easy chorizo pasta An average of 4.6 out of 5 stars from 140 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_chorizo_and_15611_16x9.jpg This one-pan easy chorizo pasta from Eat Well for Less is a quick, simple and speedy dinner. A true family favourite with less washing up. Each serving provides 411 kcal, 20g protein, 62g carbohydrates (of which 9g sugars), 11g fat (of which 4g saturates), 7g fibre and 1g salt. 150g/5½oz chorizo, roughly chopped 4 garlic cloves, finely chopped4 peppers (mixture of red and yellow), halved, deseeded and roughly chopped 160g/5½oz button mushrooms, halved 400g tin chopped tomatoes3 tbsp tomato purée1 tsp dried red chilli flakes2 tbsp red wine vinegar450g/1lb spaghetti, broken in half 1 litre/1¾ pints boiling watersea salt and freshly ground black pepper1 large handful basil leaves, roughly chopped30g/1oz Parmesan, freshly grated 150g/5½oz chorizo, roughly chopped 4 garlic cloves, finely chopped 4 peppers (mixture of red and yellow), halved, deseeded and roughly chopped 160g/5½oz button mushrooms, halved 400g tin chopped tomatoes 3 tbsp tomato purée 1 tsp dried red chilli flakes 2 tbsp red wine vinegar 450g/1lb spaghetti, broken in half 1 litre/1¾ pints boiling water sea salt and freshly ground black pepper 1 large handful basil leaves, roughly chopped 30g/1oz Parmesan, freshly grated Method Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes. Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally.Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well.Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together.Stir in three quarters of the basil and plenty of black pepperServe with the Parmesan and remaining basil. Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes. Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes. Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally. Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally. Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well. Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together. Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together. Stir in three quarters of the basil and plenty of black pepper Stir in three quarters of the basil and plenty of black pepper Serve with the Parmesan and remaining basil. Serve with the Parmesan and remaining basil."
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Smoked paprika chicken stew recipe
An average of 4.3 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_paprika_chicken_42159_16x9.jpg This is a simple chicken stew that packs in a lot of flavour. Peppers, butter beans and smoked paprika give this dish a Spanish feel. Each serving provides 313 kcal, 35g protein, 22g carbohydrate (of which 14g sugars), 8g fat (of which 1.5g saturates), 9g fibre and 0.4g salt. 1 tbsp vegetable oil1 onion, roughly chopped2 garlic cloves, crushed or finely grated2 red peppers, seeds removed, roughly chopped1 tbsp smoked paprika1 tbsp tomato purée7 chicken thigh fillets, boneless, skin removed and halved 2 x 400g tins chopped tomatoes400g tin butter beans, drained and rinsed1 unwaxed lemon, finely grated zest only2 tbsp roughly chopped fresh flatleaf parsleysalt and freshly ground black pepper 1 tbsp vegetable oil 1 onion, roughly chopped 2 garlic cloves, crushed or finely grated 2 red peppers, seeds removed, roughly chopped 1 tbsp smoked paprika 1 tbsp tomato purée 7 chicken thigh fillets, boneless, skin removed and halved 2 x 400g tins chopped tomatoes 400g tin butter beans, drained and rinsed 1 unwaxed lemon, finely grated zest only 2 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper Method Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute. Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender. Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side. Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute. Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute. Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender. Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender. Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side. Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side.
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"title": "Smoked paprika chicken stew recipe",
"content": "An average of 4.3 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_paprika_chicken_42159_16x9.jpg This is a simple chicken stew that packs in a lot of flavour. Peppers, butter beans and smoked paprika give this dish a Spanish feel. Each serving provides 313 kcal, 35g protein, 22g carbohydrate (of which 14g sugars), 8g fat (of which 1.5g saturates), 9g fibre and 0.4g salt. 1 tbsp vegetable oil1 onion, roughly chopped2 garlic cloves, crushed or finely grated2 red peppers, seeds removed, roughly chopped1 tbsp smoked paprika1 tbsp tomato purée7 chicken thigh fillets, boneless, skin removed and halved 2 x 400g tins chopped tomatoes400g tin butter beans, drained and rinsed1 unwaxed lemon, finely grated zest only2 tbsp roughly chopped fresh flatleaf parsleysalt and freshly ground black pepper 1 tbsp vegetable oil 1 onion, roughly chopped 2 garlic cloves, crushed or finely grated 2 red peppers, seeds removed, roughly chopped 1 tbsp smoked paprika 1 tbsp tomato purée 7 chicken thigh fillets, boneless, skin removed and halved 2 x 400g tins chopped tomatoes 400g tin butter beans, drained and rinsed 1 unwaxed lemon, finely grated zest only 2 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper Method Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute. Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender. Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side. Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute. Heat the oil in a casserole dish and fry the onion for 3–4 minutes, until just softened. Add the garlic and peppers and cook for another 2 minutes, then stir in the smoked paprika and tomato purée and cook for another minute. Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender. Push the onion and pepper mixture to one side, then fry the chicken thigh pieces in the rest of the pan for 2–3 minutes to colour slightly then mix everything together. Add the tomatoes and butter beans and season with salt and pepper. Cover with a lid and simmer for 20 minutes, or until the chicken is cooked and the vegetables are tender. Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side. Stir the lemon zest and half the parsley into the stew. Scatter over the remaining parsley to serve. This is great with mashed potato, but would also work with rice or pasta on the side."
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Homemade fish finger sandwich recipe
An average of 3.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_fish_fingers_85938_16x9.jpg The Hairy Bikers share their simple homemade fish finger sandwich. Freeze the fish fingers so you can have this tea time family favourite as quick as a flash. Serve with frozen peas. A portion of the fish fingers provides 282 kcal, 28g protein, 18g carbohydrate (of which 0.5g sugars), 11g fat (of which 1.5g saturates), 0.8g fibre and 0.5g salt. 3 tbsp plain flour1 large free-range egg, beaten50g/1¾oz golden breadcrumbs (if not available, substitute with 30g/1oz fresh white breadcrumbs mixed with 20g/½oz easy-cook polenta)500g/1lb2oz thick skinless white fish fillets 3 tbsp sunflower oilsalt and freshly ground black pepperthick sliced white bread, to serveketchup, to serve (or your favourite sauce)frozen peas, to serve 3 tbsp plain flour 1 large free-range egg, beaten 50g/1¾oz golden breadcrumbs (if not available, substitute with 30g/1oz fresh white breadcrumbs mixed with 20g/½oz easy-cook polenta) 500g/1lb2oz thick skinless white fish fillets 3 tbsp sunflower oil salt and freshly ground black pepper thick sliced white bread, to serve ketchup, to serve (or your favourite sauce) frozen peas, to serve Method Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish.Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.) Remove the fish with a spatula and drain on kitchen paper. Bring a pot of water to the boil, and cook the frozen peas for 2-3 minutes or until soft. Drain. Serve the fish fingers with the peas. Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish. Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish. Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate. Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.) Remove the fish with a spatula and drain on kitchen paper. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.) Remove the fish with a spatula and drain on kitchen paper. Bring a pot of water to the boil, and cook the frozen peas for 2-3 minutes or until soft. Drain. Bring a pot of water to the boil, and cook the frozen peas for 2-3 minutes or until soft. Drain. Serve the fish fingers with the peas. Serve the fish fingers with the peas. Recipe tips To freeze the fish fingers, line a baking tray with cling film and place the uncooked fish fingers on top. Cover with cling film and freeze for 2 hours, or until completely frozen, then transfer to freezer bags. The fish fingers can be cooked from frozen (follow step 3).
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"title": "Homemade fish finger sandwich recipe",
"content": "An average of 3.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_fish_fingers_85938_16x9.jpg The Hairy Bikers share their simple homemade fish finger sandwich. Freeze the fish fingers so you can have this tea time family favourite as quick as a flash. Serve with frozen peas. A portion of the fish fingers provides 282 kcal, 28g protein, 18g carbohydrate (of which 0.5g sugars), 11g fat (of which 1.5g saturates), 0.8g fibre and 0.5g salt. 3 tbsp plain flour1 large free-range egg, beaten50g/1¾oz golden breadcrumbs (if not available, substitute with 30g/1oz fresh white breadcrumbs mixed with 20g/½oz easy-cook polenta)500g/1lb2oz thick skinless white fish fillets 3 tbsp sunflower oilsalt and freshly ground black pepperthick sliced white bread, to serveketchup, to serve (or your favourite sauce)frozen peas, to serve 3 tbsp plain flour 1 large free-range egg, beaten 50g/1¾oz golden breadcrumbs (if not available, substitute with 30g/1oz fresh white breadcrumbs mixed with 20g/½oz easy-cook polenta) 500g/1lb2oz thick skinless white fish fillets 3 tbsp sunflower oil salt and freshly ground black pepper thick sliced white bread, to serve ketchup, to serve (or your favourite sauce) frozen peas, to serve Method Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish.Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.) Remove the fish with a spatula and drain on kitchen paper. Bring a pot of water to the boil, and cook the frozen peas for 2-3 minutes or until soft. Drain. Serve the fish fingers with the peas. Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish. Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish. Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate. Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.) Remove the fish with a spatula and drain on kitchen paper. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.) Remove the fish with a spatula and drain on kitchen paper. Bring a pot of water to the boil, and cook the frozen peas for 2-3 minutes or until soft. Drain. Bring a pot of water to the boil, and cook the frozen peas for 2-3 minutes or until soft. Drain. Serve the fish fingers with the peas. Serve the fish fingers with the peas. Recipe tips To freeze the fish fingers, line a baking tray with cling film and place the uncooked fish fingers on top. Cover with cling film and freeze for 2 hours, or until completely frozen, then transfer to freezer bags. The fish fingers can be cooked from frozen (follow step 3)."
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Wholemeal savoury pancakes recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wholemeal_savoury_17492_16x9.jpg Each serving provides 224 kcal, 18g protein, 18g carbohydrate (of which 7g sugars), 7g fat (of which 3g saturates), 4g fibre and 1.2g salt. This is a great way of making crêpes without having to weigh everything out each time. Using a permanent marker, simply mark up the outside of a large, clean jam jar with the levels first time round, then next time, fill, shake and go! These are equally good topped with fruit and a little grated dark chocolate for breakfast or dessert. 150g/5½oz wholemeal plain flour1 large free-range egg375ml/13fl oz semi-skimmed milk1 tbsp rapeseed oilsalt 150g/5½oz wholemeal plain flour 1 large free-range egg 375ml/13fl oz semi-skimmed milk 1 tbsp rapeseed oil salt 150g/5½oz light mature Cheddar, grated400g/14oz sweetcorn, from a tin or frozen and defrosted400g/14oz carrots, peeled and finely grated400g/14oz courgette, finely grated400g/14oz15g/½oz lean wafer thin ham, shredded 150g/5½oz light mature Cheddar, grated 400g/14oz sweetcorn, from a tin or frozen and defrosted 400g/14oz carrots, peeled and finely grated 400g/14oz courgette, finely grated 400g/14oz15g/½oz lean wafer thin ham, shredded Method Measure the flour into a large clean jam jar. Add the egg and milk and a pinch of salt then place the lid on firmly and shake well until the pancake mixture is smooth. Heat a drizzle of oil in a medium frying pan over a medium heat and swirl it around the pan, then tip the oil into a heatproof bowl.Pour a tenth of the batter into the pan and swirl it around so that it covers the base of the pan in a thin even layer. Cook for 45–60 seconds until firm and just golden, then flip over and cook on the other side for another 15 seconds.Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one.Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away. Measure the flour into a large clean jam jar. Add the egg and milk and a pinch of salt then place the lid on firmly and shake well until the pancake mixture is smooth. Measure the flour into a large clean jam jar. Add the egg and milk and a pinch of salt then place the lid on firmly and shake well until the pancake mixture is smooth. Heat a drizzle of oil in a medium frying pan over a medium heat and swirl it around the pan, then tip the oil into a heatproof bowl. Heat a drizzle of oil in a medium frying pan over a medium heat and swirl it around the pan, then tip the oil into a heatproof bowl. Pour a tenth of the batter into the pan and swirl it around so that it covers the base of the pan in a thin even layer. Cook for 45–60 seconds until firm and just golden, then flip over and cook on the other side for another 15 seconds. Pour a tenth of the batter into the pan and swirl it around so that it covers the base of the pan in a thin even layer. Cook for 45–60 seconds until firm and just golden, then flip over and cook on the other side for another 15 seconds. Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one. Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one. Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away. Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away. Recipe tips If you have any leftover crepes, stack them on a plate and allow to cool, then cover with clingfilm or transfer them to a resealable food bag, and place in the fridge until needed. They will keep in the fridge for up to 2 days.
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"title": "Wholemeal savoury pancakes recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wholemeal_savoury_17492_16x9.jpg Each serving provides 224 kcal, 18g protein, 18g carbohydrate (of which 7g sugars), 7g fat (of which 3g saturates), 4g fibre and 1.2g salt. This is a great way of making crêpes without having to weigh everything out each time. Using a permanent marker, simply mark up the outside of a large, clean jam jar with the levels first time round, then next time, fill, shake and go! These are equally good topped with fruit and a little grated dark chocolate for breakfast or dessert. 150g/5½oz wholemeal plain flour1 large free-range egg375ml/13fl oz semi-skimmed milk1 tbsp rapeseed oilsalt 150g/5½oz wholemeal plain flour 1 large free-range egg 375ml/13fl oz semi-skimmed milk 1 tbsp rapeseed oil salt 150g/5½oz light mature Cheddar, grated400g/14oz sweetcorn, from a tin or frozen and defrosted400g/14oz carrots, peeled and finely grated400g/14oz courgette, finely grated400g/14oz15g/½oz lean wafer thin ham, shredded 150g/5½oz light mature Cheddar, grated 400g/14oz sweetcorn, from a tin or frozen and defrosted 400g/14oz carrots, peeled and finely grated 400g/14oz courgette, finely grated 400g/14oz15g/½oz lean wafer thin ham, shredded Method Measure the flour into a large clean jam jar. Add the egg and milk and a pinch of salt then place the lid on firmly and shake well until the pancake mixture is smooth. Heat a drizzle of oil in a medium frying pan over a medium heat and swirl it around the pan, then tip the oil into a heatproof bowl.Pour a tenth of the batter into the pan and swirl it around so that it covers the base of the pan in a thin even layer. Cook for 45–60 seconds until firm and just golden, then flip over and cook on the other side for another 15 seconds.Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one.Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away. Measure the flour into a large clean jam jar. Add the egg and milk and a pinch of salt then place the lid on firmly and shake well until the pancake mixture is smooth. Measure the flour into a large clean jam jar. Add the egg and milk and a pinch of salt then place the lid on firmly and shake well until the pancake mixture is smooth. Heat a drizzle of oil in a medium frying pan over a medium heat and swirl it around the pan, then tip the oil into a heatproof bowl. Heat a drizzle of oil in a medium frying pan over a medium heat and swirl it around the pan, then tip the oil into a heatproof bowl. Pour a tenth of the batter into the pan and swirl it around so that it covers the base of the pan in a thin even layer. Cook for 45–60 seconds until firm and just golden, then flip over and cook on the other side for another 15 seconds. Pour a tenth of the batter into the pan and swirl it around so that it covers the base of the pan in a thin even layer. Cook for 45–60 seconds until firm and just golden, then flip over and cook on the other side for another 15 seconds. Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one. Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one. Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away. Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away. Recipe tips If you have any leftover crepes, stack them on a plate and allow to cool, then cover with clingfilm or transfer them to a resealable food bag, and place in the fridge until needed. They will keep in the fridge for up to 2 days."
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Chipotle pinto bean stew recipe
An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chipotle_pinto_bean_stew_94139_16x9.jpg Try this smoky chipotle bean stew for a satisfying veggie dinner. You can make this in half an hour using tinned beans but dried beans do come out a bit cheaper. Dr Rupy's recipe is great served with tortilla chips and his quick pickles, and only costs around 50p per portion to make. Each serving provides 404 kcal, 18g protein, 51g carbohydrate (of which 12g sugars), 13g fat (of which 5.5g saturates), 4g fibre and 1.1g salt. 250g/9oz dried pinto beans or 2 x 400g tins pinto beans, drainedolive oil, for frying2 onions, finely chopped2 celery sticks, finely chopped3 garlic cloves, crushed or grated2 tsp ground cumin½ tsp ground cinnamon1 tbsp chipotle paste (approx. 20g/¾oz) 30g/1oz tomato purée400g tin chopped tomatoes1 vegetable stock cube200g/7oz frozen sweetcorn (or tinned sweetcorn, drained)salt and freshly ground black pepper 250g/9oz dried pinto beans or 2 x 400g tins pinto beans, drained olive oil, for frying 2 onions, finely chopped 2 celery sticks, finely chopped 3 garlic cloves, crushed or grated 2 tsp ground cumin ½ tsp ground cinnamon 1 tbsp chipotle paste (approx. 20g/¾oz) 30g/1oz tomato purée 400g tin chopped tomatoes 1 vegetable stock cube 200g/7oz frozen sweetcorn (or tinned sweetcorn, drained) salt and freshly ground black pepper 50g/1¾oz pickled jalapeño chillies, drained (optional)150ml/5fl oz soured cream or yoghurt (plant-based, if you prefer)pinch smoked paprika (optional)wholemeal flour tortilla wraps, made into chips (optional) 50g/1¾oz pickled jalapeño chillies, drained (optional) 150ml/5fl oz soured cream or yoghurt (plant-based, if you prefer) pinch smoked paprika (optional) wholemeal flour tortilla wraps, made into chips (optional) Method If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool.Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft. Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans.Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste.Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping. If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool. If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool. Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft. Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft. Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans. Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans. Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste. Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste. Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping. Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping. Recipe tips If you have young children who don't like spicy food, you can substitute 1 teaspoon of smoked paprika for the chipotle paste. You can also stir the chipotle paste into adult portions right before serving. It will taste just as good. Tinned beans work just as well for this dish; use whatever you have in the cupboard. If you don’t have pinto, try using kidney beans or black beans. When soaking dried beans overnight, it’s always best to make a big batch. Once cooked and cooled they can be portioned and frozen. Freeze the beans on a baking tray and then pour them into a bag. This makes it easy to scoop out the amount you need.
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"title": "Chipotle pinto bean stew recipe",
"content": "An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chipotle_pinto_bean_stew_94139_16x9.jpg Try this smoky chipotle bean stew for a satisfying veggie dinner. You can make this in half an hour using tinned beans but dried beans do come out a bit cheaper. Dr Rupy's recipe is great served with tortilla chips and his quick pickles, and only costs around 50p per portion to make. Each serving provides 404 kcal, 18g protein, 51g carbohydrate (of which 12g sugars), 13g fat (of which 5.5g saturates), 4g fibre and 1.1g salt. 250g/9oz dried pinto beans or 2 x 400g tins pinto beans, drainedolive oil, for frying2 onions, finely chopped2 celery sticks, finely chopped3 garlic cloves, crushed or grated2 tsp ground cumin½ tsp ground cinnamon1 tbsp chipotle paste (approx. 20g/¾oz) 30g/1oz tomato purée400g tin chopped tomatoes1 vegetable stock cube200g/7oz frozen sweetcorn (or tinned sweetcorn, drained)salt and freshly ground black pepper 250g/9oz dried pinto beans or 2 x 400g tins pinto beans, drained olive oil, for frying 2 onions, finely chopped 2 celery sticks, finely chopped 3 garlic cloves, crushed or grated 2 tsp ground cumin ½ tsp ground cinnamon 1 tbsp chipotle paste (approx. 20g/¾oz) 30g/1oz tomato purée 400g tin chopped tomatoes 1 vegetable stock cube 200g/7oz frozen sweetcorn (or tinned sweetcorn, drained) salt and freshly ground black pepper 50g/1¾oz pickled jalapeño chillies, drained (optional)150ml/5fl oz soured cream or yoghurt (plant-based, if you prefer)pinch smoked paprika (optional)wholemeal flour tortilla wraps, made into chips (optional) 50g/1¾oz pickled jalapeño chillies, drained (optional) 150ml/5fl oz soured cream or yoghurt (plant-based, if you prefer) pinch smoked paprika (optional) wholemeal flour tortilla wraps, made into chips (optional) Method If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool.Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft. Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans.Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste.Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping. If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool. If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool. Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft. Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft. Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans. Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans. Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste. Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste. Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping. Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping. Recipe tips If you have young children who don't like spicy food, you can substitute 1 teaspoon of smoked paprika for the chipotle paste. You can also stir the chipotle paste into adult portions right before serving. It will taste just as good. Tinned beans work just as well for this dish; use whatever you have in the cupboard. If you don’t have pinto, try using kidney beans or black beans. When soaking dried beans overnight, it’s always best to make a big batch. Once cooked and cooled they can be portioned and frozen. Freeze the beans on a baking tray and then pour them into a bag. This makes it easy to scoop out the amount you need."
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Baked mushroom risotto recipe
An average of 3.2 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_mushroom_risotto_25588_16x9.jpg The oven does all the hard work in this alternative take on the traditional mushroom risotto so you can sit back, relax and enjoy, with only one pot to wash up too! The whole family will love this one-pan dish. Each serving provides 317 kcal, 9g protein, 44g carbohydrate (of which 3g sugars), 9g fat (of which 3g saturates), 2g fibre and 0.2g salt. 2 tbsp olive oil1 onion, finely chopped3 garlic cloves, finely sliced400g/14oz mixed mushrooms (button and Portobello), roughly chopped1–2 tsp finely chopped rosemary 200g/7oz risotto rice100ml/3½fl oz white wine (or additional stock)750ml/1¼ pint vegetable stock30g/1oz grated Parmesan (plus a little extra for topping), or vegetarian or vegan optionextra virgin olive oil, for drizzling 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely sliced 400g/14oz mixed mushrooms (button and Portobello), roughly chopped 1–2 tsp finely chopped rosemary 200g/7oz risotto rice 100ml/3½fl oz white wine (or additional stock) 750ml/1¼ pint vegetable stock 30g/1oz grated Parmesan (plus a little extra for topping), or vegetarian or vegan option extra virgin olive oil, for drizzling Method Preheat the oven to 180C/160C Fan/Gas 4. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes.Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes. Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve. Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve.
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"title": "Baked mushroom risotto recipe",
"content": "An average of 3.2 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_mushroom_risotto_25588_16x9.jpg The oven does all the hard work in this alternative take on the traditional mushroom risotto so you can sit back, relax and enjoy, with only one pot to wash up too! The whole family will love this one-pan dish. Each serving provides 317 kcal, 9g protein, 44g carbohydrate (of which 3g sugars), 9g fat (of which 3g saturates), 2g fibre and 0.2g salt. 2 tbsp olive oil1 onion, finely chopped3 garlic cloves, finely sliced400g/14oz mixed mushrooms (button and Portobello), roughly chopped1–2 tsp finely chopped rosemary 200g/7oz risotto rice100ml/3½fl oz white wine (or additional stock)750ml/1¼ pint vegetable stock30g/1oz grated Parmesan (plus a little extra for topping), or vegetarian or vegan optionextra virgin olive oil, for drizzling 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely sliced 400g/14oz mixed mushrooms (button and Portobello), roughly chopped 1–2 tsp finely chopped rosemary 200g/7oz risotto rice 100ml/3½fl oz white wine (or additional stock) 750ml/1¼ pint vegetable stock 30g/1oz grated Parmesan (plus a little extra for topping), or vegetarian or vegan option extra virgin olive oil, for drizzling Method Preheat the oven to 180C/160C Fan/Gas 4. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes.Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes. Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve. Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve."
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Veggie mulligatawny soup recipe
An average of 4.7 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mulligatawny_soup_34707_16x9.jpg Use up leftover root vegetables in this spiced, creamy soup. Dr Rupy’s mulligatawny recipe can be served chunky or smooth. Each serving provides 466 kcal, 14g protein, 43g carbohydrate (of which 22g sugars), 24g fat (of which 16g saturates), 12g fibre and 1.3g salt. olive oil, for frying2 onions, chopped1 red pepper, deseeded and finely chopped2 garlic cloves, crushed1 tbsp curry powder, plus extra to serve30g/1oz tomato purée400g tin coconut milk½ swede, peeled and finely chopped2 carrots, peeled and finely chopped2 parsnips, peeled and finely chopped100g/3½oz red lentils1 vegetable stock cube, made up with 750ml/26fl oz boiling watersalt and freshly ground black pepper olive oil, for frying 2 onions, chopped 1 red pepper, deseeded and finely chopped 2 garlic cloves, crushed 1 tbsp curry powder, plus extra to serve 30g/1oz tomato purée 400g tin coconut milk ½ swede, peeled and finely chopped 2 carrots, peeled and finely chopped 2 parsnips, peeled and finely chopped 100g/3½oz red lentils 1 vegetable stock cube, made up with 750ml/26fl oz boiling water salt and freshly ground black pepper 200ml/7fl oz natural yoghurt 200ml/7fl oz natural yoghurt Method Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened.Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste.At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two).Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder. Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened. Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened. Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste. Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste. At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two). At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two). Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder. Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder. Recipe tips This recipe is great for using up leftover root vegetables and potatoes, as they work really well with the gentle spicing of the curry powder. If you prefer a bit more of a kick, add a pinch of chilli flakes at the same time as the curry powder. In November 2023, this recipe was costed at an average of £5.54 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
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"title": "Veggie mulligatawny soup recipe",
"content": "An average of 4.7 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mulligatawny_soup_34707_16x9.jpg Use up leftover root vegetables in this spiced, creamy soup. Dr Rupy’s mulligatawny recipe can be served chunky or smooth. Each serving provides 466 kcal, 14g protein, 43g carbohydrate (of which 22g sugars), 24g fat (of which 16g saturates), 12g fibre and 1.3g salt. olive oil, for frying2 onions, chopped1 red pepper, deseeded and finely chopped2 garlic cloves, crushed1 tbsp curry powder, plus extra to serve30g/1oz tomato purée400g tin coconut milk½ swede, peeled and finely chopped2 carrots, peeled and finely chopped2 parsnips, peeled and finely chopped100g/3½oz red lentils1 vegetable stock cube, made up with 750ml/26fl oz boiling watersalt and freshly ground black pepper olive oil, for frying 2 onions, chopped 1 red pepper, deseeded and finely chopped 2 garlic cloves, crushed 1 tbsp curry powder, plus extra to serve 30g/1oz tomato purée 400g tin coconut milk ½ swede, peeled and finely chopped 2 carrots, peeled and finely chopped 2 parsnips, peeled and finely chopped 100g/3½oz red lentils 1 vegetable stock cube, made up with 750ml/26fl oz boiling water salt and freshly ground black pepper 200ml/7fl oz natural yoghurt 200ml/7fl oz natural yoghurt Method Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened.Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste.At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two).Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder. Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened. Heat a splash of olive oil in a large saucepan and fry the onions, pepper and garlic gently for 5 minutes until softened. Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste. Add the curry powder for a minute then stir in the tomato purée, for another minute. Pour in the coconut milk and add the remaining vegetables, lentils and stock. Bring to a simmer, cover with a lid and cook for 25–30 minutes until the vegetables and lentils are soft. Season to taste. At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two). At this stage, you can either serve the soup chunky, or use a stick blender to blend until smooth (or somewhere in between the two). Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder. Ladle the soup into warm bowls and top each with a swirl of yoghurt and a pinch of curry powder. Recipe tips This recipe is great for using up leftover root vegetables and potatoes, as they work really well with the gentle spicing of the curry powder. If you prefer a bit more of a kick, add a pinch of chilli flakes at the same time as the curry powder. In November 2023, this recipe was costed at an average of £5.54 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard."
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Cheesy garlic bolognese beef pie recipe
An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_garlic_bolognese_35170_16x9.jpg This cheap, easy recipe is ready in just 20 minutes and can be made entirely from frozen and storecupboard ingredients. 6 ready-made frozen cheesy garlic bread slices100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped)500g/1lb 2oz frozen beef mince2 tbsp plain flour400g tin chopped tomatoes2 tbsp tomato purée100ml/3½fl oz red wine or water100ml/3½fl oz just-boiled water1 tsp dried mixed herbs1 bay leaf1 beef stock cube250g/9oz frozen sliced courgettes (or 2 medium courgettes, trimmed, sliced)200g/7oz frozen sliced mushrooms (or 200g/7oz fresh closed-cup mushrooms, sliced)salt and freshly ground black pepper 6 ready-made frozen cheesy garlic bread slices 100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped) 500g/1lb 2oz frozen beef mince 2 tbsp plain flour 400g tin chopped tomatoes 2 tbsp tomato purée 100ml/3½fl oz red wine or water 100ml/3½fl oz just-boiled water 1 tsp dried mixed herbs 1 bay leaf 1 beef stock cube 250g/9oz frozen sliced courgettes (or 2 medium courgettes, trimmed, sliced) 200g/7oz frozen sliced mushrooms (or 200g/7oz fresh closed-cup mushrooms, sliced) salt and freshly ground black pepper Method Unwrap the frozen cheesy garlic bread slices and separate them. Put them onto a chopping board to begin to defrost while you make the bolognese mixture. Heat a large, heavy-based, non-stick saucepan over a medium heat. Add the onion and beef and fry for 6-8 minutes, stirring regularly to break up the beef mince as you go. Continue to cook until the beef is no longer pink, then sprinkle over the flour and stir well. Add the tinned tomatoes, tomato purée and wine to the pan and stir well. Pour in the just-boiled water, then stir in the mixed herbs and bay leaf.Crumble in the stock cube, stir again, then season the mixture with salt and pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer gently for 8-10 minutes, stirring regularly, until the sauce has thickened.Add the courgette and mushrooms to the bolognese sauce, return the mixture to a gentle simmer and cook for a further 5 minutes, or until heated through. Meanwhile, preheat the grill to its hottest setting. Half-fill a shallow 2.5 litre/4½ pint ovenproof dish with hot water and set aside for 5 minutes to warm the dish through. Carefully empty the water from the dish, then fill it with the bolognese sauce mixture. Cut the defrosted garlic bread slices in half horizontally to create two slices from each. Arrange the slices on top of the bolognese sauce, to cover. Place the beef bolognese pie under the grill and grill until the garlic bread has crisped up and is pale golden-brown (about 5 minutes). Serve immediately with green beans or a mixed salad. Unwrap the frozen cheesy garlic bread slices and separate them. Put them onto a chopping board to begin to defrost while you make the bolognese mixture. Unwrap the frozen cheesy garlic bread slices and separate them. Put them onto a chopping board to begin to defrost while you make the bolognese mixture. Heat a large, heavy-based, non-stick saucepan over a medium heat. Add the onion and beef and fry for 6-8 minutes, stirring regularly to break up the beef mince as you go. Continue to cook until the beef is no longer pink, then sprinkle over the flour and stir well. Heat a large, heavy-based, non-stick saucepan over a medium heat. Add the onion and beef and fry for 6-8 minutes, stirring regularly to break up the beef mince as you go. Continue to cook until the beef is no longer pink, then sprinkle over the flour and stir well. Add the tinned tomatoes, tomato purée and wine to the pan and stir well. Pour in the just-boiled water, then stir in the mixed herbs and bay leaf. Add the tinned tomatoes, tomato purée and wine to the pan and stir well. Pour in the just-boiled water, then stir in the mixed herbs and bay leaf. Crumble in the stock cube, stir again, then season the mixture with salt and pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer gently for 8-10 minutes, stirring regularly, until the sauce has thickened. Crumble in the stock cube, stir again, then season the mixture with salt and pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer gently for 8-10 minutes, stirring regularly, until the sauce has thickened. Add the courgette and mushrooms to the bolognese sauce, return the mixture to a gentle simmer and cook for a further 5 minutes, or until heated through. Add the courgette and mushrooms to the bolognese sauce, return the mixture to a gentle simmer and cook for a further 5 minutes, or until heated through. Meanwhile, preheat the grill to its hottest setting. Meanwhile, preheat the grill to its hottest setting. Half-fill a shallow 2.5 litre/4½ pint ovenproof dish with hot water and set aside for 5 minutes to warm the dish through. Carefully empty the water from the dish, then fill it with the bolognese sauce mixture. Half-fill a shallow 2.5 litre/4½ pint ovenproof dish with hot water and set aside for 5 minutes to warm the dish through. Carefully empty the water from the dish, then fill it with the bolognese sauce mixture. Cut the defrosted garlic bread slices in half horizontally to create two slices from each. Arrange the slices on top of the bolognese sauce, to cover. Cut the defrosted garlic bread slices in half horizontally to create two slices from each. Arrange the slices on top of the bolognese sauce, to cover. Place the beef bolognese pie under the grill and grill until the garlic bread has crisped up and is pale golden-brown (about 5 minutes). Serve immediately with green beans or a mixed salad. Place the beef bolognese pie under the grill and grill until the garlic bread has crisped up and is pale golden-brown (about 5 minutes). Serve immediately with green beans or a mixed salad. Recipe tips Tip 1: Freezing tenderises meat, so this bolognese sauce will be extra-tender despite the short cooking time. Tip 2: This meat sauce can also be made as an extra-quick bolognese and served with spaghetti, with the garlic bread on the side. Tip 3: Freeze any leftover bolognese sauce in a sealed freezer bag for up to 3 months. Thaw in the fridge overnight, then reheat in a large non-stick saucepan and top as above.
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"title": "Cheesy garlic bolognese beef pie recipe",
"content": "An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_garlic_bolognese_35170_16x9.jpg This cheap, easy recipe is ready in just 20 minutes and can be made entirely from frozen and storecupboard ingredients. 6 ready-made frozen cheesy garlic bread slices100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped)500g/1lb 2oz frozen beef mince2 tbsp plain flour400g tin chopped tomatoes2 tbsp tomato purée100ml/3½fl oz red wine or water100ml/3½fl oz just-boiled water1 tsp dried mixed herbs1 bay leaf1 beef stock cube250g/9oz frozen sliced courgettes (or 2 medium courgettes, trimmed, sliced)200g/7oz frozen sliced mushrooms (or 200g/7oz fresh closed-cup mushrooms, sliced)salt and freshly ground black pepper 6 ready-made frozen cheesy garlic bread slices 100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped) 500g/1lb 2oz frozen beef mince 2 tbsp plain flour 400g tin chopped tomatoes 2 tbsp tomato purée 100ml/3½fl oz red wine or water 100ml/3½fl oz just-boiled water 1 tsp dried mixed herbs 1 bay leaf 1 beef stock cube 250g/9oz frozen sliced courgettes (or 2 medium courgettes, trimmed, sliced) 200g/7oz frozen sliced mushrooms (or 200g/7oz fresh closed-cup mushrooms, sliced) salt and freshly ground black pepper Method Unwrap the frozen cheesy garlic bread slices and separate them. Put them onto a chopping board to begin to defrost while you make the bolognese mixture. Heat a large, heavy-based, non-stick saucepan over a medium heat. Add the onion and beef and fry for 6-8 minutes, stirring regularly to break up the beef mince as you go. Continue to cook until the beef is no longer pink, then sprinkle over the flour and stir well. Add the tinned tomatoes, tomato purée and wine to the pan and stir well. Pour in the just-boiled water, then stir in the mixed herbs and bay leaf.Crumble in the stock cube, stir again, then season the mixture with salt and pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer gently for 8-10 minutes, stirring regularly, until the sauce has thickened.Add the courgette and mushrooms to the bolognese sauce, return the mixture to a gentle simmer and cook for a further 5 minutes, or until heated through. Meanwhile, preheat the grill to its hottest setting. Half-fill a shallow 2.5 litre/4½ pint ovenproof dish with hot water and set aside for 5 minutes to warm the dish through. Carefully empty the water from the dish, then fill it with the bolognese sauce mixture. Cut the defrosted garlic bread slices in half horizontally to create two slices from each. Arrange the slices on top of the bolognese sauce, to cover. Place the beef bolognese pie under the grill and grill until the garlic bread has crisped up and is pale golden-brown (about 5 minutes). Serve immediately with green beans or a mixed salad. Unwrap the frozen cheesy garlic bread slices and separate them. Put them onto a chopping board to begin to defrost while you make the bolognese mixture. Unwrap the frozen cheesy garlic bread slices and separate them. Put them onto a chopping board to begin to defrost while you make the bolognese mixture. Heat a large, heavy-based, non-stick saucepan over a medium heat. Add the onion and beef and fry for 6-8 minutes, stirring regularly to break up the beef mince as you go. Continue to cook until the beef is no longer pink, then sprinkle over the flour and stir well. Heat a large, heavy-based, non-stick saucepan over a medium heat. Add the onion and beef and fry for 6-8 minutes, stirring regularly to break up the beef mince as you go. Continue to cook until the beef is no longer pink, then sprinkle over the flour and stir well. Add the tinned tomatoes, tomato purée and wine to the pan and stir well. Pour in the just-boiled water, then stir in the mixed herbs and bay leaf. Add the tinned tomatoes, tomato purée and wine to the pan and stir well. Pour in the just-boiled water, then stir in the mixed herbs and bay leaf. Crumble in the stock cube, stir again, then season the mixture with salt and pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer gently for 8-10 minutes, stirring regularly, until the sauce has thickened. Crumble in the stock cube, stir again, then season the mixture with salt and pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer gently for 8-10 minutes, stirring regularly, until the sauce has thickened. Add the courgette and mushrooms to the bolognese sauce, return the mixture to a gentle simmer and cook for a further 5 minutes, or until heated through. Add the courgette and mushrooms to the bolognese sauce, return the mixture to a gentle simmer and cook for a further 5 minutes, or until heated through. Meanwhile, preheat the grill to its hottest setting. Meanwhile, preheat the grill to its hottest setting. Half-fill a shallow 2.5 litre/4½ pint ovenproof dish with hot water and set aside for 5 minutes to warm the dish through. Carefully empty the water from the dish, then fill it with the bolognese sauce mixture. Half-fill a shallow 2.5 litre/4½ pint ovenproof dish with hot water and set aside for 5 minutes to warm the dish through. Carefully empty the water from the dish, then fill it with the bolognese sauce mixture. Cut the defrosted garlic bread slices in half horizontally to create two slices from each. Arrange the slices on top of the bolognese sauce, to cover. Cut the defrosted garlic bread slices in half horizontally to create two slices from each. Arrange the slices on top of the bolognese sauce, to cover. Place the beef bolognese pie under the grill and grill until the garlic bread has crisped up and is pale golden-brown (about 5 minutes). Serve immediately with green beans or a mixed salad. Place the beef bolognese pie under the grill and grill until the garlic bread has crisped up and is pale golden-brown (about 5 minutes). Serve immediately with green beans or a mixed salad. Recipe tips Tip 1: Freezing tenderises meat, so this bolognese sauce will be extra-tender despite the short cooking time. Tip 2: This meat sauce can also be made as an extra-quick bolognese and served with spaghetti, with the garlic bread on the side. Tip 3: Freeze any leftover bolognese sauce in a sealed freezer bag for up to 3 months. Thaw in the fridge overnight, then reheat in a large non-stick saucepan and top as above."
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Dal with quick naan breads recipe
An average of 4.6 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_with_quick_naan_81455_16x9.jpg From Eat Well for Less – an easy, cheap, nutritious dal with naan bread, that's on the table in about half an hour. Each serving provides 410 kcal, 20g protein, 60g carbohydrates (of which 8.5g sugars), 8.5g fat (of which 1g saturates), 8.5g fibre and 1.9 salt. 1 tbsp rapeseed oil1 tsp cumin seeds1 tsp dried red chilli flakes1 onion, roughly chopped2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated2 tsp ground cumin1 tsp ground coriander½ tsp ground turmeric½ tsp sea salt2 x 400g tins green lentils2 x 400g tins chopped tomatoes1 vegetable stock cube, crumbled25g/1oz fresh coriander, roughly chopped75g/2½oz fat-free Greek-style plain yoghurt, to serve 1 tbsp rapeseed oil 1 tsp cumin seeds 1 tsp dried red chilli flakes 1 onion, roughly chopped 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric ½ tsp sea salt 2 x 400g tins green lentils 2 x 400g tins chopped tomatoes 1 vegetable stock cube, crumbled 25g/1oz fresh coriander, roughly chopped 75g/2½oz fat-free Greek-style plain yoghurt, to serve 300g/10½oz self-raising flour, plus extra for dusting¾ tsp sea salt2 tbsp sesame seeds 175g/6oz fat-free Greek-style plain yoghurt 1 tbsp rapeseed oil 300g/10½oz self-raising flour, plus extra for dusting ¾ tsp sea salt 2 tbsp sesame seeds 175g/6oz fat-free Greek-style plain yoghurt 1 tbsp rapeseed oil Method For the dal, heat the oil in a sauté pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop. Add the onion and cook for 2–3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute. Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes.Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough.Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough. Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle. Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining breads, keeping the cooked breads warm in a very low oven. Add the coriander to the dal and stir. Serve with the Greek yoghurt and naan breads. For the dal, heat the oil in a sauté pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop. For the dal, heat the oil in a sauté pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop. Add the onion and cook for 2–3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute. Add the onion and cook for 2–3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute. Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes. Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes. Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough. Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough. Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough. Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle. Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough. Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle. Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining breads, keeping the cooked breads warm in a very low oven. Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining breads, keeping the cooked breads warm in a very low oven. Add the coriander to the dal and stir. Serve with the Greek yoghurt and naan breads. Add the coriander to the dal and stir. Serve with the Greek yoghurt and naan breads.
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"title": "Dal with quick naan breads recipe",
"content": "An average of 4.6 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_with_quick_naan_81455_16x9.jpg From Eat Well for Less – an easy, cheap, nutritious dal with naan bread, that's on the table in about half an hour. Each serving provides 410 kcal, 20g protein, 60g carbohydrates (of which 8.5g sugars), 8.5g fat (of which 1g saturates), 8.5g fibre and 1.9 salt. 1 tbsp rapeseed oil1 tsp cumin seeds1 tsp dried red chilli flakes1 onion, roughly chopped2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated2 tsp ground cumin1 tsp ground coriander½ tsp ground turmeric½ tsp sea salt2 x 400g tins green lentils2 x 400g tins chopped tomatoes1 vegetable stock cube, crumbled25g/1oz fresh coriander, roughly chopped75g/2½oz fat-free Greek-style plain yoghurt, to serve 1 tbsp rapeseed oil 1 tsp cumin seeds 1 tsp dried red chilli flakes 1 onion, roughly chopped 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric ½ tsp sea salt 2 x 400g tins green lentils 2 x 400g tins chopped tomatoes 1 vegetable stock cube, crumbled 25g/1oz fresh coriander, roughly chopped 75g/2½oz fat-free Greek-style plain yoghurt, to serve 300g/10½oz self-raising flour, plus extra for dusting¾ tsp sea salt2 tbsp sesame seeds 175g/6oz fat-free Greek-style plain yoghurt 1 tbsp rapeseed oil 300g/10½oz self-raising flour, plus extra for dusting ¾ tsp sea salt 2 tbsp sesame seeds 175g/6oz fat-free Greek-style plain yoghurt 1 tbsp rapeseed oil Method For the dal, heat the oil in a sauté pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop. Add the onion and cook for 2–3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute. Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes.Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough.Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough. Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle. Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining breads, keeping the cooked breads warm in a very low oven. Add the coriander to the dal and stir. Serve with the Greek yoghurt and naan breads. For the dal, heat the oil in a sauté pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop. For the dal, heat the oil in a sauté pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop. Add the onion and cook for 2–3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute. Add the onion and cook for 2–3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute. Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes. Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes. Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough. Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough. Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough. Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle. Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough. Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle. Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining breads, keeping the cooked breads warm in a very low oven. Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining breads, keeping the cooked breads warm in a very low oven. Add the coriander to the dal and stir. Serve with the Greek yoghurt and naan breads. Add the coriander to the dal and stir. Serve with the Greek yoghurt and naan breads."
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c459a9c7892c3b701806c1e1c1fdb76ffedff04cf81ca53e1389c72255d210c8
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Fakeaway fish and chips recipe
An average of 3.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fakeaway_fish_and_chips_41029_16x9.jpg Eat Well for Less' healthier and cheaper take on fish and chips. Cornflakes are the star of the show! Each serving provides 519 kcal, 42g protein, 63g carbohydrates (of which 6g sugars), 10g fat (of which 3g saturates), 8g fibre and 1.2g salt. 3 free-range eggs150g/5½oz cornflakes750g/1lb 10oz frozen white fish fillets 750g/1lb 10oz potatoes, peeled and cut into 1cm/½ in1 tbsp rapeseed oil400g/14oz frozen peas50g/1¾oz reduced fat crème fraîche1 small bunch chives, finely choppedsalt and freshly ground black pepper 3 free-range eggs 150g/5½oz cornflakes 750g/1lb 10oz frozen white fish fillets 750g/1lb 10oz potatoes, peeled and cut into 1cm/½ in 1 tbsp rapeseed oil 400g/14oz frozen peas 50g/1¾oz reduced fat crème fraîche 1 small bunch chives, finely chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Crack the eggs into a shallow bowl, whisk well and season with half the salt and plenty of black pepper. Add the fish and swirl around until coated in the egg.Tip the cornflakes into a large food bag, then seal and bash with a rolling pin until crushed. Open the bag and add the frozen fish pieces one at a time to the crushed cornflakes, turning it around to fully coat. Lift out and put onto one of the prepared baking trays. Put the chips onto the other prepared baking tray and drizzle with the oil, remaining salt and plenty of black pepper. Toss to combine then shuffle the tray around until the chips are in a single layer - you might need to use two trays.Put the trays in the oven and bake for 15 minutes,. Remove the chip tray and turn the chips over. Return to the oven for another 10-15 minutes, or until the fish is cooked through and the potatoes tender and golden brown. Meanwhile, bring a large pan of salted water to the boil, add the peas and cook for 2-3 minutes, until heated through. Drain and tip back into the saucepan, add the crème fraîche and crush with a masher until quite broken down. Stir in the chives.Serve the fish and chips with a small portion of peas alongside. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Crack the eggs into a shallow bowl, whisk well and season with half the salt and plenty of black pepper. Add the fish and swirl around until coated in the egg. Crack the eggs into a shallow bowl, whisk well and season with half the salt and plenty of black pepper. Add the fish and swirl around until coated in the egg. Tip the cornflakes into a large food bag, then seal and bash with a rolling pin until crushed. Tip the cornflakes into a large food bag, then seal and bash with a rolling pin until crushed. Open the bag and add the frozen fish pieces one at a time to the crushed cornflakes, turning it around to fully coat. Lift out and put onto one of the prepared baking trays. Open the bag and add the frozen fish pieces one at a time to the crushed cornflakes, turning it around to fully coat. Lift out and put onto one of the prepared baking trays. Put the chips onto the other prepared baking tray and drizzle with the oil, remaining salt and plenty of black pepper. Toss to combine then shuffle the tray around until the chips are in a single layer - you might need to use two trays. Put the chips onto the other prepared baking tray and drizzle with the oil, remaining salt and plenty of black pepper. Toss to combine then shuffle the tray around until the chips are in a single layer - you might need to use two trays. Put the trays in the oven and bake for 15 minutes,. Remove the chip tray and turn the chips over. Return to the oven for another 10-15 minutes, or until the fish is cooked through and the potatoes tender and golden brown. Put the trays in the oven and bake for 15 minutes,. Remove the chip tray and turn the chips over. Return to the oven for another 10-15 minutes, or until the fish is cooked through and the potatoes tender and golden brown. Meanwhile, bring a large pan of salted water to the boil, add the peas and cook for 2-3 minutes, until heated through. Drain and tip back into the saucepan, add the crème fraîche and crush with a masher until quite broken down. Stir in the chives. Meanwhile, bring a large pan of salted water to the boil, add the peas and cook for 2-3 minutes, until heated through. Drain and tip back into the saucepan, add the crème fraîche and crush with a masher until quite broken down. Stir in the chives. Serve the fish and chips with a small portion of peas alongside. Serve the fish and chips with a small portion of peas alongside. Recipe tips Use gluten-free cornflakes for a gluten-free dinner.
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"url": "https://www.bbc.co.uk/food/recipes/fakeaway_fish_and_chips_41029",
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"delivery_version": "v1.0",
"title": "Fakeaway fish and chips recipe",
"content": "An average of 3.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fakeaway_fish_and_chips_41029_16x9.jpg Eat Well for Less' healthier and cheaper take on fish and chips. Cornflakes are the star of the show! Each serving provides 519 kcal, 42g protein, 63g carbohydrates (of which 6g sugars), 10g fat (of which 3g saturates), 8g fibre and 1.2g salt. 3 free-range eggs150g/5½oz cornflakes750g/1lb 10oz frozen white fish fillets 750g/1lb 10oz potatoes, peeled and cut into 1cm/½ in1 tbsp rapeseed oil400g/14oz frozen peas50g/1¾oz reduced fat crème fraîche1 small bunch chives, finely choppedsalt and freshly ground black pepper 3 free-range eggs 150g/5½oz cornflakes 750g/1lb 10oz frozen white fish fillets 750g/1lb 10oz potatoes, peeled and cut into 1cm/½ in 1 tbsp rapeseed oil 400g/14oz frozen peas 50g/1¾oz reduced fat crème fraîche 1 small bunch chives, finely chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Crack the eggs into a shallow bowl, whisk well and season with half the salt and plenty of black pepper. Add the fish and swirl around until coated in the egg.Tip the cornflakes into a large food bag, then seal and bash with a rolling pin until crushed. Open the bag and add the frozen fish pieces one at a time to the crushed cornflakes, turning it around to fully coat. Lift out and put onto one of the prepared baking trays. Put the chips onto the other prepared baking tray and drizzle with the oil, remaining salt and plenty of black pepper. Toss to combine then shuffle the tray around until the chips are in a single layer - you might need to use two trays.Put the trays in the oven and bake for 15 minutes,. Remove the chip tray and turn the chips over. Return to the oven for another 10-15 minutes, or until the fish is cooked through and the potatoes tender and golden brown. Meanwhile, bring a large pan of salted water to the boil, add the peas and cook for 2-3 minutes, until heated through. Drain and tip back into the saucepan, add the crème fraîche and crush with a masher until quite broken down. Stir in the chives.Serve the fish and chips with a small portion of peas alongside. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Crack the eggs into a shallow bowl, whisk well and season with half the salt and plenty of black pepper. Add the fish and swirl around until coated in the egg. Crack the eggs into a shallow bowl, whisk well and season with half the salt and plenty of black pepper. Add the fish and swirl around until coated in the egg. Tip the cornflakes into a large food bag, then seal and bash with a rolling pin until crushed. Tip the cornflakes into a large food bag, then seal and bash with a rolling pin until crushed. Open the bag and add the frozen fish pieces one at a time to the crushed cornflakes, turning it around to fully coat. Lift out and put onto one of the prepared baking trays. Open the bag and add the frozen fish pieces one at a time to the crushed cornflakes, turning it around to fully coat. Lift out and put onto one of the prepared baking trays. Put the chips onto the other prepared baking tray and drizzle with the oil, remaining salt and plenty of black pepper. Toss to combine then shuffle the tray around until the chips are in a single layer - you might need to use two trays. Put the chips onto the other prepared baking tray and drizzle with the oil, remaining salt and plenty of black pepper. Toss to combine then shuffle the tray around until the chips are in a single layer - you might need to use two trays. Put the trays in the oven and bake for 15 minutes,. Remove the chip tray and turn the chips over. Return to the oven for another 10-15 minutes, or until the fish is cooked through and the potatoes tender and golden brown. Put the trays in the oven and bake for 15 minutes,. Remove the chip tray and turn the chips over. Return to the oven for another 10-15 minutes, or until the fish is cooked through and the potatoes tender and golden brown. Meanwhile, bring a large pan of salted water to the boil, add the peas and cook for 2-3 minutes, until heated through. Drain and tip back into the saucepan, add the crème fraîche and crush with a masher until quite broken down. Stir in the chives. Meanwhile, bring a large pan of salted water to the boil, add the peas and cook for 2-3 minutes, until heated through. Drain and tip back into the saucepan, add the crème fraîche and crush with a masher until quite broken down. Stir in the chives. Serve the fish and chips with a small portion of peas alongside. Serve the fish and chips with a small portion of peas alongside. Recipe tips Use gluten-free cornflakes for a gluten-free dinner."
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Penne with roasted vegetable and tomato sauce recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_with_roasted_77840_16x9.jpg Add spices to mostly ready-made ingredients and you can knock together a family meal for well under £1 a head in no time. Each serving provides 439 kcal, 16.5g protein, 63g carbohydrates (of which 8g sugars), 12g fat (of which 4g saturates), 6g fibre and 0.3 g salt. 300g/10½oz penne400g tin chopped tomatoes2 tbsp extra virgin olive oilpinch onion powderpinch garlic granules½ tsp chipotle sauce, or to taste 250g/9oz frozen roasted Mediterranean vegetablessalt and freshly ground black pepper4 tbsp freshly grated Parmesan (or vegetarian alternative), to serve 300g/10½oz penne 400g tin chopped tomatoes 2 tbsp extra virgin olive oil pinch onion powder pinch garlic granules ½ tsp chipotle sauce, or to taste 250g/9oz frozen roasted Mediterranean vegetables salt and freshly ground black pepper 4 tbsp freshly grated Parmesan (or vegetarian alternative), to serve Method Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes.Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes.Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling.Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve sprinkled with grated Parmesan or vegetarian alternative to serve. Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes. Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes. Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes. Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes. Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve sprinkled with grated Parmesan or vegetarian alternative to serve. Serve sprinkled with grated Parmesan or vegetarian alternative to serve.
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"url": "https://www.bbc.co.uk/food/recipes/penne_with_roasted_77840",
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"title": "Penne with roasted vegetable and tomato sauce recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_with_roasted_77840_16x9.jpg Add spices to mostly ready-made ingredients and you can knock together a family meal for well under £1 a head in no time. Each serving provides 439 kcal, 16.5g protein, 63g carbohydrates (of which 8g sugars), 12g fat (of which 4g saturates), 6g fibre and 0.3 g salt. 300g/10½oz penne400g tin chopped tomatoes2 tbsp extra virgin olive oilpinch onion powderpinch garlic granules½ tsp chipotle sauce, or to taste 250g/9oz frozen roasted Mediterranean vegetablessalt and freshly ground black pepper4 tbsp freshly grated Parmesan (or vegetarian alternative), to serve 300g/10½oz penne 400g tin chopped tomatoes 2 tbsp extra virgin olive oil pinch onion powder pinch garlic granules ½ tsp chipotle sauce, or to taste 250g/9oz frozen roasted Mediterranean vegetables salt and freshly ground black pepper 4 tbsp freshly grated Parmesan (or vegetarian alternative), to serve Method Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes.Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes.Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling.Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve sprinkled with grated Parmesan or vegetarian alternative to serve. Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes. Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes. Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes. Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes. Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve sprinkled with grated Parmesan or vegetarian alternative to serve. Serve sprinkled with grated Parmesan or vegetarian alternative to serve."
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29ae510c6fa7ec7c4821fa7ca99a9878b135164f7d92f7fc5f9aa9bd74e7fa36
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Mexican-style veggie traybake recipe
An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_traybake_63924_16x9.jpg An easy veggie traybake inspired by Mexican migas. Simply roast vegetables with spices, before adding eggs and a nachos-style topping for a quick and nutritious dinner that feels like a treat. Each serving (excluding sour cream) provides 540 kcal, 21g protein, 41g carbohydrate (of which 21g sugars), 29g fat (of which 7.3g saturates), 12g fibre and 2.6g salt. 3 peppers, any colour, seeds removed and chopped into 3–4cm/1¼–1½in chunks2 red onions, ½ onion diced and 1½ onions cut into chunks1 x 30g/1oz sachet fajita seasoning mix or 1 tbsp fajita spice blend2 tbsp rapeseed or vegetable oil300g/10½oz cherry tomatoes, larger ones halved1 lime, juice only½ tsp sugar1 x 400g/14oz tin black or kidney beans, drained and rinsed85g/3oz lightly salted tortilla chips, plus extra to serve (optional)60g/2¼oz mature cheddar, grated4 free-range eggs1 ripe avocado, choppedsalt and freshly ground black pepper200g/7oz soured cream, to serve (optional) 3 peppers, any colour, seeds removed and chopped into 3–4cm/1¼–1½in chunks 2 red onions, ½ onion diced and 1½ onions cut into chunks 1 x 30g/1oz sachet fajita seasoning mix or 1 tbsp fajita spice blend 2 tbsp rapeseed or vegetable oil 300g/10½oz cherry tomatoes, larger ones halved 1 lime, juice only ½ tsp sugar 1 x 400g/14oz tin black or kidney beans, drained and rinsed 85g/3oz lightly salted tortilla chips, plus extra to serve (optional) 60g/2¼oz mature cheddar, grated 4 free-range eggs 1 ripe avocado, chopped salt and freshly ground black pepper 200g/7oz soured cream, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender. Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle.Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6–8 minutes until the eggs are cooked to your liking and the cheese has melted. Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using. Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender. Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender. Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle. Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle. Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6–8 minutes until the eggs are cooked to your liking and the cheese has melted. Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6–8 minutes until the eggs are cooked to your liking and the cheese has melted. Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using. Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using.
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"url": "https://www.bbc.co.uk/food/recipes/veggie_traybake_63924",
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"delivery_version": "v1.0",
"title": "Mexican-style veggie traybake recipe",
"content": "An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_traybake_63924_16x9.jpg An easy veggie traybake inspired by Mexican migas. Simply roast vegetables with spices, before adding eggs and a nachos-style topping for a quick and nutritious dinner that feels like a treat. Each serving (excluding sour cream) provides 540 kcal, 21g protein, 41g carbohydrate (of which 21g sugars), 29g fat (of which 7.3g saturates), 12g fibre and 2.6g salt. 3 peppers, any colour, seeds removed and chopped into 3–4cm/1¼–1½in chunks2 red onions, ½ onion diced and 1½ onions cut into chunks1 x 30g/1oz sachet fajita seasoning mix or 1 tbsp fajita spice blend2 tbsp rapeseed or vegetable oil300g/10½oz cherry tomatoes, larger ones halved1 lime, juice only½ tsp sugar1 x 400g/14oz tin black or kidney beans, drained and rinsed85g/3oz lightly salted tortilla chips, plus extra to serve (optional)60g/2¼oz mature cheddar, grated4 free-range eggs1 ripe avocado, choppedsalt and freshly ground black pepper200g/7oz soured cream, to serve (optional) 3 peppers, any colour, seeds removed and chopped into 3–4cm/1¼–1½in chunks 2 red onions, ½ onion diced and 1½ onions cut into chunks 1 x 30g/1oz sachet fajita seasoning mix or 1 tbsp fajita spice blend 2 tbsp rapeseed or vegetable oil 300g/10½oz cherry tomatoes, larger ones halved 1 lime, juice only ½ tsp sugar 1 x 400g/14oz tin black or kidney beans, drained and rinsed 85g/3oz lightly salted tortilla chips, plus extra to serve (optional) 60g/2¼oz mature cheddar, grated 4 free-range eggs 1 ripe avocado, chopped salt and freshly ground black pepper 200g/7oz soured cream, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender. Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle.Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6–8 minutes until the eggs are cooked to your liking and the cheese has melted. Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using. Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender. Preheat the oven to 220C/200C Fan/Gas 7. Toss the peppers and red onion chunks with the fajita spice mixture and oil in a very large, shallow roasting tin. Roast for 10 minutes. Stir the tomatoes into the tin and return to the oven for another 10 minutes until the tomatoes are softening and juicy and the peppers and onion are caramelised and tender. Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle. Meanwhile, mix the diced onion, lime juice, a couple of pinches of salt and pepper and the sugar in a bowl. Mix occasionally and leave to lightly pickle. Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6–8 minutes until the eggs are cooked to your liking and the cheese has melted. Stir the beans into the roasted vegetables and then make 4 spaces amongst the vegetables that are about 10cm/4in in diameter. Toss together the tortilla chips and grated cheese and stack into four piles amongst the vegetables, scattering any remaining cheese over the top. Crack an egg into each space and return to the oven for 6–8 minutes until the eggs are cooked to your liking and the cheese has melted. Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using. Stir the avocado into the pickled onion and sprinkle all over the tin. Eat with a good dollop of soured cream and extra tortilla chips, if using."
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09eb2e2f8d272ebd88dd9f56fd731174435af82cc441423ef9204ce286915462
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Spaghettini all’assassina recipe
An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettini_allassassina_34566_16x9.jpg Are you the sort of cook that can burn pasta? Well, this is your lucky day. This classic Italian dish of "murdered" spaghetti is browned in the pan before being cooked using the absorption method. Paired simply with tomato, garlic and chilli, it has plenty of fresh Italian flavour. 200g/7 oz passata1 tbsp red pepper paste (or tomato purée)200g/7 oz spaghettini50ml/2 fl oz olive oil, plus extra to drizzle3 garlic cloves, crushed2 red chillies, finely chopped2 tsp dried chilli flakes10 cherry tomatoes (optional)salt and freshly ground black pepper 200g/7 oz passata 1 tbsp red pepper paste (or tomato purée) 200g/7 oz spaghettini 50ml/2 fl oz olive oil, plus extra to drizzle 3 garlic cloves, crushed 2 red chillies, finely chopped 2 tsp dried chilli flakes 10 cherry tomatoes (optional) salt and freshly ground black pepper Method Mix 150g/5½ oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta. Soak the spaghettini in freshly boiled water for about 30 seconds, then drain.In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and brown, then flip it over with a spatula (don’t stir the pasta as it’ll break).When the pasta is well browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using.When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil. Mix 150g/5½ oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta. Mix 150g/5½ oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta. Soak the spaghettini in freshly boiled water for about 30 seconds, then drain. Soak the spaghettini in freshly boiled water for about 30 seconds, then drain. In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and brown, then flip it over with a spatula (don’t stir the pasta as it’ll break). Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and brown, then flip it over with a spatula (don’t stir the pasta as it’ll break). When the pasta is well browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. When the pasta is well browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using. When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil. When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil.
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"title": "Spaghettini all’assassina recipe",
"content": "An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettini_allassassina_34566_16x9.jpg Are you the sort of cook that can burn pasta? Well, this is your lucky day. This classic Italian dish of \"murdered\" spaghetti is browned in the pan before being cooked using the absorption method. Paired simply with tomato, garlic and chilli, it has plenty of fresh Italian flavour. 200g/7 oz passata1 tbsp red pepper paste (or tomato purée)200g/7 oz spaghettini50ml/2 fl oz olive oil, plus extra to drizzle3 garlic cloves, crushed2 red chillies, finely chopped2 tsp dried chilli flakes10 cherry tomatoes (optional)salt and freshly ground black pepper 200g/7 oz passata 1 tbsp red pepper paste (or tomato purée) 200g/7 oz spaghettini 50ml/2 fl oz olive oil, plus extra to drizzle 3 garlic cloves, crushed 2 red chillies, finely chopped 2 tsp dried chilli flakes 10 cherry tomatoes (optional) salt and freshly ground black pepper Method Mix 150g/5½ oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta. Soak the spaghettini in freshly boiled water for about 30 seconds, then drain.In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and brown, then flip it over with a spatula (don’t stir the pasta as it’ll break).When the pasta is well browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using.When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil. Mix 150g/5½ oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta. Mix 150g/5½ oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta. Soak the spaghettini in freshly boiled water for about 30 seconds, then drain. Soak the spaghettini in freshly boiled water for about 30 seconds, then drain. In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and brown, then flip it over with a spatula (don’t stir the pasta as it’ll break). Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and brown, then flip it over with a spatula (don’t stir the pasta as it’ll break). When the pasta is well browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. When the pasta is well browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using. When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil. When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil."
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09b6010a5e411adca44c0978fd652563e822de5b47fdf6730fa561ffce4e1f79
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Pasta alla Norma recipe
An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_alla_norma_65605_16x9.jpg This take on a classic Italian dish (Pasta alla Norma is named for Bellini’s opera, Norma) pairs golden fried aubergine with a simple tomato sauce. Delicious at any time of year. 2 tbsp extra virgin olive oil, plus extra if needed1 large aubergine, cut into roughly 2cm/¾in cubes1 large garlic clove, sliced400g tin cherry tomatoespinch sugar200g/7oz penne pasta10g/⅓oz fresh basil, tornricotta salata (salted, dried ricotta) or pecorino, crumbled or gratedsalt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra if needed 1 large aubergine, cut into roughly 2cm/¾in cubes 1 large garlic clove, sliced 400g tin cherry tomatoes pinch sugar 200g/7oz penne pasta 10g/⅓oz fresh basil, torn ricotta salata (salted, dried ricotta) or pecorino, crumbled or grated salt and freshly ground black pepper Method Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces.Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water. Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce.Serve with torn basil and crumbled ricotta salata or grated pecorino. Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces. Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces. Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon. Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water. Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce. Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce. Serve with torn basil and crumbled ricotta salata or grated pecorino. Serve with torn basil and crumbled ricotta salata or grated pecorino.
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"title": "Pasta alla Norma recipe",
"content": "An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_alla_norma_65605_16x9.jpg This take on a classic Italian dish (Pasta alla Norma is named for Bellini’s opera, Norma) pairs golden fried aubergine with a simple tomato sauce. Delicious at any time of year. 2 tbsp extra virgin olive oil, plus extra if needed1 large aubergine, cut into roughly 2cm/¾in cubes1 large garlic clove, sliced400g tin cherry tomatoespinch sugar200g/7oz penne pasta10g/⅓oz fresh basil, tornricotta salata (salted, dried ricotta) or pecorino, crumbled or gratedsalt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra if needed 1 large aubergine, cut into roughly 2cm/¾in cubes 1 large garlic clove, sliced 400g tin cherry tomatoes pinch sugar 200g/7oz penne pasta 10g/⅓oz fresh basil, torn ricotta salata (salted, dried ricotta) or pecorino, crumbled or grated salt and freshly ground black pepper Method Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces.Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water. Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce.Serve with torn basil and crumbled ricotta salata or grated pecorino. Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces. Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces. Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon. Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water. Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce. Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce. Serve with torn basil and crumbled ricotta salata or grated pecorino. Serve with torn basil and crumbled ricotta salata or grated pecorino."
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8bb94aedbbc19ae51fc3c3e09dde3c0b987bb606d904a6dd9137c4cfb8ee870b
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Easy Thai fish cakes with noodles recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_fishcakes_with_61725_16x9.jpg These fish cakes are a perfect way to add fish into your diet. You can use any Thai curry paste you like (Thai red, green, massaman, etc). Each serving provides 555 kcal, 41g protein, 51g carbohydrates (of which 9g sugars), 20g fat (of which 3.5g saturates), 6g fibre and 4.3g salt. 2 frozen cod fillets, thawed almost completely and finely chopped2 spring onions, finely chopped 2 tsp finely chopped flatleaf parsley 1 tbsp Thai green curry paste 1 free-range egg 2 tsp sesame oil salt and freshly ground black pepper 2 frozen cod fillets, thawed almost completely and finely chopped 2 spring onions, finely chopped 2 tsp finely chopped flatleaf parsley 1 tbsp Thai green curry paste 1 free-range egg 2 tsp sesame oil salt and freshly ground black pepper 1 tbsp sesame oil 150g/5½oz frozen sliced green beans 100g/3½oz beansprouts 300g/10½oz fresh egg noodles 3 tbsp reduced-salt soy sauce 2 tbsp sriracha chilli sauce 1 tbsp sesame oil 150g/5½oz frozen sliced green beans 100g/3½oz beansprouts 300g/10½oz fresh egg noodles 3 tbsp reduced-salt soy sauce 2 tbsp sriracha chilli sauce Method Mix together the cod, spring onions, parsley and Thai green curry paste. Add the egg and a pinch of salt and pepper and mix thoroughly. Heat the sesame oil in a small frying pan, over a medium–low heat and add the fish cake mixture in 2 spoonfuls. Try to shape into 2 circles–it’s almost like cooking thick pancakes. Cook for 5 minutes, then flip and cook for another 5 minutes, or until they are golden-brown on both sides.Just before you flip the fish cakes, to make the noodles, heat the sesame oil in a wok or large frying pan over high heat. Add the sliced green beans and cook for 2 minutes, then add the beansprouts and cook for another minute. Add the noodles to the wok and spread them out using tongs or chopsticks – you want them to get a lot of heat. Mix gently and cook for 2 minutes. Add the Sriracha, soy sauce, and a tablespoon of cold water, and toss carefully. Cook for 1 minute, or until the noodles are semi-soft.Divide the noodles between two bowls or plates, top with the fish cakes and enjoy! Mix together the cod, spring onions, parsley and Thai green curry paste. Add the egg and a pinch of salt and pepper and mix thoroughly. Mix together the cod, spring onions, parsley and Thai green curry paste. Add the egg and a pinch of salt and pepper and mix thoroughly. Heat the sesame oil in a small frying pan, over a medium–low heat and add the fish cake mixture in 2 spoonfuls. Try to shape into 2 circles–it’s almost like cooking thick pancakes. Cook for 5 minutes, then flip and cook for another 5 minutes, or until they are golden-brown on both sides. Heat the sesame oil in a small frying pan, over a medium–low heat and add the fish cake mixture in 2 spoonfuls. Try to shape into 2 circles–it’s almost like cooking thick pancakes. Cook for 5 minutes, then flip and cook for another 5 minutes, or until they are golden-brown on both sides. Just before you flip the fish cakes, to make the noodles, heat the sesame oil in a wok or large frying pan over high heat. Add the sliced green beans and cook for 2 minutes, then add the beansprouts and cook for another minute. Just before you flip the fish cakes, to make the noodles, heat the sesame oil in a wok or large frying pan over high heat. Add the sliced green beans and cook for 2 minutes, then add the beansprouts and cook for another minute. Add the noodles to the wok and spread them out using tongs or chopsticks – you want them to get a lot of heat. Mix gently and cook for 2 minutes. Add the noodles to the wok and spread them out using tongs or chopsticks – you want them to get a lot of heat. Mix gently and cook for 2 minutes. Add the Sriracha, soy sauce, and a tablespoon of cold water, and toss carefully. Cook for 1 minute, or until the noodles are semi-soft. Add the Sriracha, soy sauce, and a tablespoon of cold water, and toss carefully. Cook for 1 minute, or until the noodles are semi-soft. Divide the noodles between two bowls or plates, top with the fish cakes and enjoy! Divide the noodles between two bowls or plates, top with the fish cakes and enjoy! Recipe tips The fish cakes can also be served in a wrap, on a simple salad, or with veggies and homemade potato wedges.
|
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"title": "Easy Thai fish cakes with noodles recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_fishcakes_with_61725_16x9.jpg These fish cakes are a perfect way to add fish into your diet. You can use any Thai curry paste you like (Thai red, green, massaman, etc). Each serving provides 555 kcal, 41g protein, 51g carbohydrates (of which 9g sugars), 20g fat (of which 3.5g saturates), 6g fibre and 4.3g salt. 2 frozen cod fillets, thawed almost completely and finely chopped2 spring onions, finely chopped 2 tsp finely chopped flatleaf parsley 1 tbsp Thai green curry paste 1 free-range egg 2 tsp sesame oil salt and freshly ground black pepper 2 frozen cod fillets, thawed almost completely and finely chopped 2 spring onions, finely chopped 2 tsp finely chopped flatleaf parsley 1 tbsp Thai green curry paste 1 free-range egg 2 tsp sesame oil salt and freshly ground black pepper 1 tbsp sesame oil 150g/5½oz frozen sliced green beans 100g/3½oz beansprouts 300g/10½oz fresh egg noodles 3 tbsp reduced-salt soy sauce 2 tbsp sriracha chilli sauce 1 tbsp sesame oil 150g/5½oz frozen sliced green beans 100g/3½oz beansprouts 300g/10½oz fresh egg noodles 3 tbsp reduced-salt soy sauce 2 tbsp sriracha chilli sauce Method Mix together the cod, spring onions, parsley and Thai green curry paste. Add the egg and a pinch of salt and pepper and mix thoroughly. Heat the sesame oil in a small frying pan, over a medium–low heat and add the fish cake mixture in 2 spoonfuls. Try to shape into 2 circles–it’s almost like cooking thick pancakes. Cook for 5 minutes, then flip and cook for another 5 minutes, or until they are golden-brown on both sides.Just before you flip the fish cakes, to make the noodles, heat the sesame oil in a wok or large frying pan over high heat. Add the sliced green beans and cook for 2 minutes, then add the beansprouts and cook for another minute. Add the noodles to the wok and spread them out using tongs or chopsticks – you want them to get a lot of heat. Mix gently and cook for 2 minutes. Add the Sriracha, soy sauce, and a tablespoon of cold water, and toss carefully. Cook for 1 minute, or until the noodles are semi-soft.Divide the noodles between two bowls or plates, top with the fish cakes and enjoy! Mix together the cod, spring onions, parsley and Thai green curry paste. Add the egg and a pinch of salt and pepper and mix thoroughly. Mix together the cod, spring onions, parsley and Thai green curry paste. Add the egg and a pinch of salt and pepper and mix thoroughly. Heat the sesame oil in a small frying pan, over a medium–low heat and add the fish cake mixture in 2 spoonfuls. Try to shape into 2 circles–it’s almost like cooking thick pancakes. Cook for 5 minutes, then flip and cook for another 5 minutes, or until they are golden-brown on both sides. Heat the sesame oil in a small frying pan, over a medium–low heat and add the fish cake mixture in 2 spoonfuls. Try to shape into 2 circles–it’s almost like cooking thick pancakes. Cook for 5 minutes, then flip and cook for another 5 minutes, or until they are golden-brown on both sides. Just before you flip the fish cakes, to make the noodles, heat the sesame oil in a wok or large frying pan over high heat. Add the sliced green beans and cook for 2 minutes, then add the beansprouts and cook for another minute. Just before you flip the fish cakes, to make the noodles, heat the sesame oil in a wok or large frying pan over high heat. Add the sliced green beans and cook for 2 minutes, then add the beansprouts and cook for another minute. Add the noodles to the wok and spread them out using tongs or chopsticks – you want them to get a lot of heat. Mix gently and cook for 2 minutes. Add the noodles to the wok and spread them out using tongs or chopsticks – you want them to get a lot of heat. Mix gently and cook for 2 minutes. Add the Sriracha, soy sauce, and a tablespoon of cold water, and toss carefully. Cook for 1 minute, or until the noodles are semi-soft. Add the Sriracha, soy sauce, and a tablespoon of cold water, and toss carefully. Cook for 1 minute, or until the noodles are semi-soft. Divide the noodles between two bowls or plates, top with the fish cakes and enjoy! Divide the noodles between two bowls or plates, top with the fish cakes and enjoy! Recipe tips The fish cakes can also be served in a wrap, on a simple salad, or with veggies and homemade potato wedges."
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