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Slow cooker massaman curry recipe
An average of 4.6 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_massaman_65836_16x9.jpg A fragrant and filling southern Thai dish with peanuts and potatoes - a delicious slow cooker alternative to Thai green curry. 500g/1lb 2oz new potatoes, halved 800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces3 tbsp massaman curry pastesmall bunch fresh coriander, stalks finely chopped 5cm/2in piece fresh root ginger, finely grated400ml/14fl oz can coconut milk1 tsp light muscovado sugar1 lime, zest and juice1 tbsp fish sauce, plus extra to taste 6 freeze-dried makrut lime leaves (optional)handful roasted unsalted peanuts, roughly chopped, to serve 500g/1lb 2oz new potatoes, halved 800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces 3 tbsp massaman curry paste small bunch fresh coriander, stalks finely chopped 5cm/2in piece fresh root ginger, finely grated 400ml/14fl oz can coconut milk 1 tsp light muscovado sugar 1 lime, zest and juice 1 tbsp fish sauce, plus extra to taste 6 freeze-dried makrut lime leaves (optional) handful roasted unsalted peanuts, roughly chopped, to serve Method Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Recipe tips Take care as you stir the curry, as the meat will be very tender and can easily break up.
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_massaman_65836",
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"title": "Slow cooker massaman curry recipe",
"content": "An average of 4.6 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_massaman_65836_16x9.jpg A fragrant and filling southern Thai dish with peanuts and potatoes - a delicious slow cooker alternative to Thai green curry. 500g/1lb 2oz new potatoes, halved 800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces3 tbsp massaman curry pastesmall bunch fresh coriander, stalks finely chopped 5cm/2in piece fresh root ginger, finely grated400ml/14fl oz can coconut milk1 tsp light muscovado sugar1 lime, zest and juice1 tbsp fish sauce, plus extra to taste 6 freeze-dried makrut lime leaves (optional)handful roasted unsalted peanuts, roughly chopped, to serve 500g/1lb 2oz new potatoes, halved 800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces 3 tbsp massaman curry paste small bunch fresh coriander, stalks finely chopped 5cm/2in piece fresh root ginger, finely grated 400ml/14fl oz can coconut milk 1 tsp light muscovado sugar 1 lime, zest and juice 1 tbsp fish sauce, plus extra to taste 6 freeze-dried makrut lime leaves (optional) handful roasted unsalted peanuts, roughly chopped, to serve Method Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing. Recipe tips Take care as you stir the curry, as the meat will be very tender and can easily break up."
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Pollack, chorizo and chickpea stew recipe
An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roast_chickpeas_with_72308_16x9.jpg A one-pot dish that's easy to prepare and serve a crowd. Pollack is a cheaper variety of white fish and is perfect for poaching in the flavourful stew. Each serving provides 740 kcal, 71.9g protein, 29.5g carbohydrate (of which 10.9g sugars), 34.8g fat (of which 8.6g saturates), 10.6g fibre and 2.36g salt. 150g/5½oz dried chickpeas4 tbsp rock salt 1 pinch saffron1 x 700g/1lb 9oz pollack fillet, skinned and pin boned4 tbsp olive oil 2 onions, finely chopped2 garlic cloves, grated2 red chillies, chopped4 cooking chorizos1 tsp ground cumin1 tsp smoked paprika2 bay leaves1 cinnamon stick200ml/7fl oz chicken stock1 x 400g/14oz tin chopped tomatoessalt and black pepper, to taste200g/7oz spinach leaves 150g/5½oz dried chickpeas 4 tbsp rock salt 1 pinch saffron 1 x 700g/1lb 9oz pollack fillet, skinned and pin boned 4 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, grated 2 red chillies, chopped 4 cooking chorizos 1 tsp ground cumin 1 tsp smoked paprika 2 bay leaves 1 cinnamon stick 200ml/7fl oz chicken stock 1 x 400g/14oz tin chopped tomatoes salt and black pepper, to taste 200g/7oz spinach leaves Method Soak the dried chickpeas overnight in a bowl of water.Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours.Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened.Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes.Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes.Remove from the oven and season to taste with salt and freshly ground black pepper. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked.Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate.Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve. Soak the dried chickpeas overnight in a bowl of water. Soak the dried chickpeas overnight in a bowl of water. Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours. Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened. Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened. Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes. Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes. Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes. Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes. Remove from the oven and season to taste with salt and freshly ground black pepper. Remove from the oven and season to taste with salt and freshly ground black pepper. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked. Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate. Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate. Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve. Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve.
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"title": "Pollack, chorizo and chickpea stew recipe",
"content": "An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roast_chickpeas_with_72308_16x9.jpg A one-pot dish that's easy to prepare and serve a crowd. Pollack is a cheaper variety of white fish and is perfect for poaching in the flavourful stew. Each serving provides 740 kcal, 71.9g protein, 29.5g carbohydrate (of which 10.9g sugars), 34.8g fat (of which 8.6g saturates), 10.6g fibre and 2.36g salt. 150g/5½oz dried chickpeas4 tbsp rock salt 1 pinch saffron1 x 700g/1lb 9oz pollack fillet, skinned and pin boned4 tbsp olive oil 2 onions, finely chopped2 garlic cloves, grated2 red chillies, chopped4 cooking chorizos1 tsp ground cumin1 tsp smoked paprika2 bay leaves1 cinnamon stick200ml/7fl oz chicken stock1 x 400g/14oz tin chopped tomatoessalt and black pepper, to taste200g/7oz spinach leaves 150g/5½oz dried chickpeas 4 tbsp rock salt 1 pinch saffron 1 x 700g/1lb 9oz pollack fillet, skinned and pin boned 4 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, grated 2 red chillies, chopped 4 cooking chorizos 1 tsp ground cumin 1 tsp smoked paprika 2 bay leaves 1 cinnamon stick 200ml/7fl oz chicken stock 1 x 400g/14oz tin chopped tomatoes salt and black pepper, to taste 200g/7oz spinach leaves Method Soak the dried chickpeas overnight in a bowl of water.Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours.Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened.Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes.Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes.Remove from the oven and season to taste with salt and freshly ground black pepper. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked.Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate.Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve. Soak the dried chickpeas overnight in a bowl of water. Soak the dried chickpeas overnight in a bowl of water. Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Drain the chickpeas and place in a large pan, cover with water and bring to the boil. Lower the heat and cook for two hours, or until the chickpeas are cooked. Remove from the heat and set aside to cool in the water. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours. Lay out a large piece of cling film on the counter. Mix the rock salt and saffron together and sprinkle half of it over the cling film. Place the pollack on top and sprinkle the remaining salt mixture over the top. Wrap tightly in the cling film and place in the fridge for 1½ - 2 hours. Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened. Place a casserole on the heat with the olive oil. Add the onions, grated garlic and red chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened. Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes. Slice the chorizo into bite-sized chunks and add it to the casserole. Cook for a further five minutes, or until the red paprika oil renders out of the sausage. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes. Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes. Preheat the oven to 170C/325F/Gas 3. Drain the chickpeas and add to the pot with chicken stock and tinned tomatoes. Bring to the boil and cook in the oven for 45 minutes. Remove from the oven and season to taste with salt and freshly ground black pepper. Remove from the oven and season to taste with salt and freshly ground black pepper. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked. Wash the pollack thoroughly under cold running water. Pat dry and place on top of the chickpeas. Transfer to the oven for 12-15 minutes, or until the fish is cooked. Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate. Remove the casserole from the oven. Gently lift the fish from the pot and place on a large serving plate. Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve. Stir the spinach into the hot chickpeas until it is just wilted. Remove the bay leaves and cinnamon stick. Spoon the chickpea mixture over and around the fish and serve."
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Pumpkin soup recipe
An average of 4.4 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinsoup_89904_16x9.jpg You need to have this delightfully warming pumpkin soup recipe on hand when autumn rolls around and there are pumpkins aplenty. It works just as well with dense orange squashes like butternut. Serve with a swirl of cream and some toasted seeds from the pumpkin. 1 large onion, chopped2 carrots, peeled and chopped2 garlic cloves1 bay leaf25g/1oz unsalted butter2 tbsp olive oil1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped1 medium-sized floury potato, such as Maris Piper, roughly chopped1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed100ml/3½fl oz double cream3 tbsp pumpkin seedssalt and freshly ground black pepper 1 large onion, chopped 2 carrots, peeled and chopped 2 garlic cloves 1 bay leaf 25g/1oz unsalted butter 2 tbsp olive oil 1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped 1 medium-sized floury potato, such as Maris Piper, roughly chopped 1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed 100ml/3½fl oz double cream 3 tbsp pumpkin seeds salt and freshly ground black pepper Method Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Pick out the bay leaf and blend the soup until smooth using a stick blender. Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Recipe tips Pumpkins vary considerably in their flavour and sweetness. A large pumpkin (typically used as a jack o'lantern) will almost always have more water, less flavour and a spongy texture. Use a small culinary pumpkin, or switch to a reliable squash such as Crown prince or butternut. You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked through.
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"title": "Pumpkin soup recipe",
"content": "An average of 4.4 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinsoup_89904_16x9.jpg You need to have this delightfully warming pumpkin soup recipe on hand when autumn rolls around and there are pumpkins aplenty. It works just as well with dense orange squashes like butternut. Serve with a swirl of cream and some toasted seeds from the pumpkin. 1 large onion, chopped2 carrots, peeled and chopped2 garlic cloves1 bay leaf25g/1oz unsalted butter2 tbsp olive oil1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped1 medium-sized floury potato, such as Maris Piper, roughly chopped1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed100ml/3½fl oz double cream3 tbsp pumpkin seedssalt and freshly ground black pepper 1 large onion, chopped 2 carrots, peeled and chopped 2 garlic cloves 1 bay leaf 25g/1oz unsalted butter 2 tbsp olive oil 1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped 1 medium-sized floury potato, such as Maris Piper, roughly chopped 1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed 100ml/3½fl oz double cream 3 tbsp pumpkin seeds salt and freshly ground black pepper Method Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Pick out the bay leaf and blend the soup until smooth using a stick blender. Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Recipe tips Pumpkins vary considerably in their flavour and sweetness. A large pumpkin (typically used as a jack o'lantern) will almost always have more water, less flavour and a spongy texture. Use a small culinary pumpkin, or switch to a reliable squash such as Crown prince or butternut. You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked through."
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Fresh turmeric and peppercorn curry with prawns recipe
An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_turmeric_06547_16x9.jpg This fresh and zingy curry uses the Thai method of ‘cracking', where spice paste is simmered in coconut cream until the oil separates. Yotam Ottolenghi and Helen Goh have used this technique to create a rich base for their deeply aromatic prawn dish. 125ml/4fl oz rice vinegar, or other white vinegar80g/2¾oz caster sugar½ cucumber, quartered lengthways, deseeded and thinly sliced (200g/7oz)20g/¾oz fresh root ginger, peeled and julienned1 red chilli (or 2 bird's-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways10g/⅓oz fresh coriander, stems finely chopped, leaves roughly torn 1 lime, cut into wedges, to serve pinch salt 125ml/4fl oz rice vinegar, or other white vinegar 80g/2¾oz caster sugar ½ cucumber, quartered lengthways, deseeded and thinly sliced (200g/7oz) 20g/¾oz fresh root ginger, peeled and julienned 1 red chilli (or 2 bird's-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways 10g/⅓oz fresh coriander, stems finely chopped, leaves roughly torn 1 lime, cut into wedges, to serve pinch salt 5g/⅛oz dried red chillies (or more, if you like)½ tsp whole white peppercorns, toasted and coarsely ground 2 tsp coriander seeds, toasted and coarsely ground1–2 shallots, roughly chopped (60g/2¼oz)4 garlic cloves, roughly chopped20g/¾oz coriander stems, roughly chopped10g/⅓oz fresh turmeric, peeled and roughly chopped1 tbsp coconut cream 5g/⅛oz dried red chillies (or more, if you like) ½ tsp whole white peppercorns, toasted and coarsely ground 2 tsp coriander seeds, toasted and coarsely ground 1–2 shallots, roughly chopped (60g/2¼oz) 4 garlic cloves, roughly chopped 20g/¾oz coriander stems, roughly chopped 10g/⅓oz fresh turmeric, peeled and roughly chopped 1 tbsp coconut cream 145ml/5fl oz coconut cream400ml tin coconut milk25g/1oz palm sugar, roughly chopped (or light soft brown sugar)20ml/1¼ tbsp fish sauce500g/1lb 2oz green beans, cut into 3cm/1¼in lengths500g/1lb 2oz peeled raw king prawns 145ml/5fl oz coconut cream 400ml tin coconut milk 25g/1oz palm sugar, roughly chopped (or light soft brown sugar) 20ml/1¼ tbsp fish sauce 500g/1lb 2oz green beans, cut into 3cm/1¼in lengths 500g/1lb 2oz peeled raw king prawns steamed jasmine rice steamed jasmine rice Method To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge.To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times.To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt.Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge. To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times. To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. Recipe tips Swap the prawns for chicken or tofu, or make a vegetarian version with your favourite vegetables, omitting the fish sauce. The relish is best made a day ahead of serving and kept refrigerated. Hold back on the coriander leaves, though, stirring these through just before serving.
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"content": "An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_turmeric_06547_16x9.jpg This fresh and zingy curry uses the Thai method of ‘cracking', where spice paste is simmered in coconut cream until the oil separates. Yotam Ottolenghi and Helen Goh have used this technique to create a rich base for their deeply aromatic prawn dish. 125ml/4fl oz rice vinegar, or other white vinegar80g/2¾oz caster sugar½ cucumber, quartered lengthways, deseeded and thinly sliced (200g/7oz)20g/¾oz fresh root ginger, peeled and julienned1 red chilli (or 2 bird's-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways10g/⅓oz fresh coriander, stems finely chopped, leaves roughly torn 1 lime, cut into wedges, to serve pinch salt 125ml/4fl oz rice vinegar, or other white vinegar 80g/2¾oz caster sugar ½ cucumber, quartered lengthways, deseeded and thinly sliced (200g/7oz) 20g/¾oz fresh root ginger, peeled and julienned 1 red chilli (or 2 bird's-eye chillies, if you like the heat), halved, deseeded and thinly sliced lengthways 10g/⅓oz fresh coriander, stems finely chopped, leaves roughly torn 1 lime, cut into wedges, to serve pinch salt 5g/⅛oz dried red chillies (or more, if you like)½ tsp whole white peppercorns, toasted and coarsely ground 2 tsp coriander seeds, toasted and coarsely ground1–2 shallots, roughly chopped (60g/2¼oz)4 garlic cloves, roughly chopped20g/¾oz coriander stems, roughly chopped10g/⅓oz fresh turmeric, peeled and roughly chopped1 tbsp coconut cream 5g/⅛oz dried red chillies (or more, if you like) ½ tsp whole white peppercorns, toasted and coarsely ground 2 tsp coriander seeds, toasted and coarsely ground 1–2 shallots, roughly chopped (60g/2¼oz) 4 garlic cloves, roughly chopped 20g/¾oz coriander stems, roughly chopped 10g/⅓oz fresh turmeric, peeled and roughly chopped 1 tbsp coconut cream 145ml/5fl oz coconut cream400ml tin coconut milk25g/1oz palm sugar, roughly chopped (or light soft brown sugar)20ml/1¼ tbsp fish sauce500g/1lb 2oz green beans, cut into 3cm/1¼in lengths500g/1lb 2oz peeled raw king prawns 145ml/5fl oz coconut cream 400ml tin coconut milk 25g/1oz palm sugar, roughly chopped (or light soft brown sugar) 20ml/1¼ tbsp fish sauce 500g/1lb 2oz green beans, cut into 3cm/1¼in lengths 500g/1lb 2oz peeled raw king prawns steamed jasmine rice steamed jasmine rice Method To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge.To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times.To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt.Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. To make the relish, put the vinegar and sugar into a small saucepan, along with 60ml/4 tbsp of water and ¼ teaspoon of salt. Bring to the boil, then simmer for a minute, stirring once or twice, until the sugar has dissolved. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge. Remove from the heat and, once cool, add the cucumber, ginger, chilli and coriander stems. Transfer to a sealed container and keep in the fridge. To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor, along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down the sides of the bowl a few times. To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. To make the curry, put the coconut cream into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. Stir gently, then bring to a simmer. Add the green beans, cook for 4 minutes, then add the prawns. Cook for another 3–5 minutes, until the prawns are just cooked through. Serve with jasmine rice. Recipe tips Swap the prawns for chicken or tofu, or make a vegetarian version with your favourite vegetables, omitting the fish sauce. The relish is best made a day ahead of serving and kept refrigerated. Hold back on the coriander leaves, though, stirring these through just before serving."
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60dff8b27f3c845facd59a5f50ccac280df73168bb60103ac9920f9b49b1ad6f
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Prawn Thai green curry recipe
For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened.Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally.Allow the coconut milk to reduce and thicken slightly before adding the chicken stock.Add the sugar and the fish sauce to the curry. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through.Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened. For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened. Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally. Allow the coconut milk to reduce and thicken slightly before adding the chicken stock. Allow the coconut milk to reduce and thicken slightly before adding the chicken stock. Add the sugar and the fish sauce to the curry. Add the sugar and the fish sauce to the curry. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through. Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves.
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"title": "Prawn Thai green curry recipe",
"content": "For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened.Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally.Allow the coconut milk to reduce and thicken slightly before adding the chicken stock.Add the sugar and the fish sauce to the curry. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through.Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened. For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened. Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the solid cream from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally. Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally. Allow the coconut milk to reduce and thicken slightly before adding the chicken stock. Allow the coconut milk to reduce and thicken slightly before adding the chicken stock. Add the sugar and the fish sauce to the curry. Add the sugar and the fish sauce to the curry. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through. Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through. Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves."
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7efec02ae81654b6a840aca45160f3d70d08b657b91379d049389740407d933b
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Braised lamb, sweet potatoes and haricot beans recipe
An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_lamb_with_sweet_20685_16x9.jpg Mary Berry’s hearty family stew is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, add another tin of drained beans to make it go further! 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed1 tbsp ground cumin 1 tbsp medium curry powder450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste2 tbsp mango chutney 400g tin haricot beans, drained and rinsed2 sweet potatoes, peeled and sliced into 2cm/¾in cubessalt and freshly ground black pepper 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced 2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed 1 tbsp ground cumin 1 tbsp medium curry powder 450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste 2 tbsp mango chutney 400g tin haricot beans, drained and rinsed 2 sweet potatoes, peeled and sliced into 2cm/¾in cubes salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot. Check the seasoning and serve piping hot. Recipe tips Prepare ahead: make steps 1 to 3 up to two days ahead. To reheat, add the beans and potatoes and continue as in step 4. This freezes well without the beans and potatoes.
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"title": "Braised lamb, sweet potatoes and haricot beans recipe",
"content": "An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_lamb_with_sweet_20685_16x9.jpg Mary Berry’s hearty family stew is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, add another tin of drained beans to make it go further! 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed1 tbsp ground cumin 1 tbsp medium curry powder450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste2 tbsp mango chutney 400g tin haricot beans, drained and rinsed2 sweet potatoes, peeled and sliced into 2cm/¾in cubessalt and freshly ground black pepper 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced 2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed 1 tbsp ground cumin 1 tbsp medium curry powder 450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste 2 tbsp mango chutney 400g tin haricot beans, drained and rinsed 2 sweet potatoes, peeled and sliced into 2cm/¾in cubes salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot. Check the seasoning and serve piping hot. Recipe tips Prepare ahead: make steps 1 to 3 up to two days ahead. To reheat, add the beans and potatoes and continue as in step 4. This freezes well without the beans and potatoes."
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a9a3214f300626c57f3b738323ab9ca1a603fdd3acca39bf4a370934b5f1b3be
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Veggie Thai green curry recipe
An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_thai_green_67858_16x9.jpg This healthy veggie Thai green curry is packed with protein and flavour. It's easily made 100% vegetarian (and vegan) by switching the fish sauce out for soy sauce. Each serving provides 358 kcal, 14g protein, 47g carbohydrate (of which 6g sugars), 11.5g fat (of which 5g saturates), 6g fibre and 2.1g salt. 2 shallots, thinly sliced½ tsp sesame oil1 green finger chilli, finely chopped (optional)2 tbsp Thai green curry paste (seek out a vegetarian version if required)300ml/10fl oz hot vegetable stock200g/7oz lighter coconut milk1 tsp Thai fish sauce or light soy sauce1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves200g/7oz tofu, cut into 1.5cm/½in squares½ green pepper, cut into thin slices50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on sizejuice of 1 lime, plus lime wedges to servehandful finely chopped fresh coriander, to serve150g/5½oz basmati rice, to serve 2 shallots, thinly sliced ½ tsp sesame oil 1 green finger chilli, finely chopped (optional) 2 tbsp Thai green curry paste (seek out a vegetarian version if required) 300ml/10fl oz hot vegetable stock 200g/7oz lighter coconut milk 1 tsp Thai fish sauce or light soy sauce 1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves 200g/7oz tofu, cut into 1.5cm/½in squares ½ green pepper, cut into thin slices 50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on size juice of 1 lime, plus lime wedges to serve handful finely chopped fresh coriander, to serve 150g/5½oz basmati rice, to serve Method Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions.Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime.
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"url": "https://www.bbc.co.uk/food/recipes/lighter_thai_green_67858",
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"title": "Veggie Thai green curry recipe",
"content": "An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_thai_green_67858_16x9.jpg This healthy veggie Thai green curry is packed with protein and flavour. It's easily made 100% vegetarian (and vegan) by switching the fish sauce out for soy sauce. Each serving provides 358 kcal, 14g protein, 47g carbohydrate (of which 6g sugars), 11.5g fat (of which 5g saturates), 6g fibre and 2.1g salt. 2 shallots, thinly sliced½ tsp sesame oil1 green finger chilli, finely chopped (optional)2 tbsp Thai green curry paste (seek out a vegetarian version if required)300ml/10fl oz hot vegetable stock200g/7oz lighter coconut milk1 tsp Thai fish sauce or light soy sauce1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves200g/7oz tofu, cut into 1.5cm/½in squares½ green pepper, cut into thin slices50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on sizejuice of 1 lime, plus lime wedges to servehandful finely chopped fresh coriander, to serve150g/5½oz basmati rice, to serve 2 shallots, thinly sliced ½ tsp sesame oil 1 green finger chilli, finely chopped (optional) 2 tbsp Thai green curry paste (seek out a vegetarian version if required) 300ml/10fl oz hot vegetable stock 200g/7oz lighter coconut milk 1 tsp Thai fish sauce or light soy sauce 1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves 200g/7oz tofu, cut into 1.5cm/½in squares ½ green pepper, cut into thin slices 50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on size juice of 1 lime, plus lime wedges to serve handful finely chopped fresh coriander, to serve 150g/5½oz basmati rice, to serve Method Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions.Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime."
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219da7a6858f0bd1edf2a28539e7fddf567bbb3758d8a677e9477051f30becd7
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Beetroot burgers recipe
Beetroot veggie burgers An average of 4.1 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_beetroot_burgers_73370_16x9.jpg This juicy beetroot burger is topped with hummus and avocado with a halloumi and sweet potato salad. But the burgers are great on their own for a healthy dinner, too. 3 tbsp olive oil1 red onion, finely chopped2 garlic cloves, crushed2 raw beetroots, peeled and grated1 courgette, grated2 large carrots, peeled and grated100g/3½oz porridge oats400g tin chickpeas, drained3 tbsp tahini 1 large free-range egg yolk4 spring onions, thinly sliced3 tbsp finely chopped fresh coriandersea salt and freshly ground black pepper 3 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 2 raw beetroots, peeled and grated 1 courgette, grated 2 large carrots, peeled and grated 100g/3½oz porridge oats 400g tin chickpeas, drained 3 tbsp tahini 1 large free-range egg yolk 4 spring onions, thinly sliced 3 tbsp finely chopped fresh coriander sea salt and freshly ground black pepper extra virgin olive oil, for drizzling2 large sweet potatoes, peeled and cut into 1cm/½in-thick rounds200g/7oz halloumi, cut into 1cm/½in-thick slices3 large garlic cloves, thinly sliced2 red chillies, thinly sliced6 handfuls mixed salad leaves2 cooked beetroots, cut into 1cm/½in cubes extra virgin olive oil, for drizzling 2 large sweet potatoes, peeled and cut into 1cm/½in-thick rounds 200g/7oz halloumi, cut into 1cm/½in-thick slices 3 large garlic cloves, thinly sliced 2 red chillies, thinly sliced 6 handfuls mixed salad leaves 2 cooked beetroots, cut into 1cm/½in cubes handful fresh basil, finely chopped1 garlic clove, crushed1 lime, juice only3 tbsp extra virgin olive oil handful fresh basil, finely chopped 1 garlic clove, crushed 1 lime, juice only 3 tbsp extra virgin olive oil 6 wholewheat sourdough buns, halved 230g/8oz hummus2 avocados, sliced½ red cabbage, shredded 6 wholewheat sourdough buns, halved 230g/8oz hummus 2 avocados, sliced ½ red cabbage, shredded Method To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper.Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside.Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper. Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside. Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through. Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. Recipe tips You can customise these brilliant beetroot burgers by adding 2-3 teaspoons of your favourite spice blend, such as Cajun spice, ras-el-hanout, garam masala or harissa are all great. These burgers freeze brilliantly. Place them on a baking tray lined with greaseproof paper and freeze for an hour. Then transfer the burgers to a sealed box or bag and they're ready to cook from frozen. For best results, bake on an oiled tray in a preheated oven at 200C/180C (fan)/Gas 6 for 20 minutes, flipping once during cooking.
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"title": "Beetroot burgers recipe",
"content": "Beetroot veggie burgers An average of 4.1 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_beetroot_burgers_73370_16x9.jpg This juicy beetroot burger is topped with hummus and avocado with a halloumi and sweet potato salad. But the burgers are great on their own for a healthy dinner, too. 3 tbsp olive oil1 red onion, finely chopped2 garlic cloves, crushed2 raw beetroots, peeled and grated1 courgette, grated2 large carrots, peeled and grated100g/3½oz porridge oats400g tin chickpeas, drained3 tbsp tahini 1 large free-range egg yolk4 spring onions, thinly sliced3 tbsp finely chopped fresh coriandersea salt and freshly ground black pepper 3 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 2 raw beetroots, peeled and grated 1 courgette, grated 2 large carrots, peeled and grated 100g/3½oz porridge oats 400g tin chickpeas, drained 3 tbsp tahini 1 large free-range egg yolk 4 spring onions, thinly sliced 3 tbsp finely chopped fresh coriander sea salt and freshly ground black pepper extra virgin olive oil, for drizzling2 large sweet potatoes, peeled and cut into 1cm/½in-thick rounds200g/7oz halloumi, cut into 1cm/½in-thick slices3 large garlic cloves, thinly sliced2 red chillies, thinly sliced6 handfuls mixed salad leaves2 cooked beetroots, cut into 1cm/½in cubes extra virgin olive oil, for drizzling 2 large sweet potatoes, peeled and cut into 1cm/½in-thick rounds 200g/7oz halloumi, cut into 1cm/½in-thick slices 3 large garlic cloves, thinly sliced 2 red chillies, thinly sliced 6 handfuls mixed salad leaves 2 cooked beetroots, cut into 1cm/½in cubes handful fresh basil, finely chopped1 garlic clove, crushed1 lime, juice only3 tbsp extra virgin olive oil handful fresh basil, finely chopped 1 garlic clove, crushed 1 lime, juice only 3 tbsp extra virgin olive oil 6 wholewheat sourdough buns, halved 230g/8oz hummus2 avocados, sliced½ red cabbage, shredded 6 wholewheat sourdough buns, halved 230g/8oz hummus 2 avocados, sliced ½ red cabbage, shredded Method To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper.Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside.Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper. Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours). Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside. Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through. Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi. Recipe tips You can customise these brilliant beetroot burgers by adding 2-3 teaspoons of your favourite spice blend, such as Cajun spice, ras-el-hanout, garam masala or harissa are all great. These burgers freeze brilliantly. Place them on a baking tray lined with greaseproof paper and freeze for an hour. Then transfer the burgers to a sealed box or bag and they're ready to cook from frozen. For best results, bake on an oiled tray in a preheated oven at 200C/180C (fan)/Gas 6 for 20 minutes, flipping once during cooking."
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775ffe1ff541951b28e7697293eed5168423a9f42686fb5338c5d84111571de6
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Healthy meatball bake recipe
An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_meatballs_with_17989_16x9.jpg These healthy meatballs and their delicious sauce hide a variety of vegetables - but the kids will never guess! This dish is also suitable for freezing so perfect for making ahead or saving any leftovers. Slide some cooked whole wheat pasta into this bake if you want an all-in-one meal. Equipment and preparation: For this recipe you will need a hand-held blender or food processor. This meal, if served as six portions, provides 305kcal, 25g protein, 21g carbohydrate (of which 10g sugars), 12g fat (of which 5g saturates), 4g fibre and 0.5g salt per portion. 2 tbsp sunflower oil1 onion, roughly chopped1 sweet potato, peeled, cut into chunks2 garlic cloves, crushed1 x 400g tin chopped tomatoes 2 tbsp tomato purée1 tsp dried oregano1 bay leafsalt and freshly ground black pepper 2 tbsp sunflower oil 1 onion, roughly chopped 1 sweet potato, peeled, cut into chunks 2 garlic cloves, crushed 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 bay leaf salt and freshly ground black pepper 1 slice bread, crust removed, torn into small pieces4 tbsp milk1 small onion, finely grated1 carrot, peeled, finely grated1 courgette, trimmed, finely grated500g/1lb 2oz lean beef mince1 large free-range egg yolk100g/3½oz grated mozzarella or cheddarfreshly ground black pepper 1 slice bread, crust removed, torn into small pieces 4 tbsp milk 1 small onion, finely grated 1 carrot, peeled, finely grated 1 courgette, trimmed, finely grated 500g/1lb 2oz lean beef mince 1 large free-range egg yolk 100g/3½oz grated mozzarella or cheddar freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly.Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft.Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread.Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly. Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly. Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft. Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft. Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Recipe tips If you don’t own a hand-held blender, set the sauce aside to cool slightly, then transfer it to a food processor or blender and blend until smooth.
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"title": "Healthy meatball bake recipe",
"content": "An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_meatballs_with_17989_16x9.jpg These healthy meatballs and their delicious sauce hide a variety of vegetables - but the kids will never guess! This dish is also suitable for freezing so perfect for making ahead or saving any leftovers. Slide some cooked whole wheat pasta into this bake if you want an all-in-one meal. Equipment and preparation: For this recipe you will need a hand-held blender or food processor. This meal, if served as six portions, provides 305kcal, 25g protein, 21g carbohydrate (of which 10g sugars), 12g fat (of which 5g saturates), 4g fibre and 0.5g salt per portion. 2 tbsp sunflower oil1 onion, roughly chopped1 sweet potato, peeled, cut into chunks2 garlic cloves, crushed1 x 400g tin chopped tomatoes 2 tbsp tomato purée1 tsp dried oregano1 bay leafsalt and freshly ground black pepper 2 tbsp sunflower oil 1 onion, roughly chopped 1 sweet potato, peeled, cut into chunks 2 garlic cloves, crushed 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 bay leaf salt and freshly ground black pepper 1 slice bread, crust removed, torn into small pieces4 tbsp milk1 small onion, finely grated1 carrot, peeled, finely grated1 courgette, trimmed, finely grated500g/1lb 2oz lean beef mince1 large free-range egg yolk100g/3½oz grated mozzarella or cheddarfreshly ground black pepper 1 slice bread, crust removed, torn into small pieces 4 tbsp milk 1 small onion, finely grated 1 carrot, peeled, finely grated 1 courgette, trimmed, finely grated 500g/1lb 2oz lean beef mince 1 large free-range egg yolk 100g/3½oz grated mozzarella or cheddar freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly.Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft.Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread.Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly. Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly. Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft. Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft. Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes. Recipe tips If you don’t own a hand-held blender, set the sauce aside to cool slightly, then transfer it to a food processor or blender and blend until smooth."
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f25306d06b015fc47abe71c2b3c9e505d2b41d5e87c560e25f1f1401d49cf585
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Salmon fish cakes recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_pea_fishcakes_02205_16x9.jpg These salmon fish cakes use fresh salmon fillets and are a great way to get the family to eat more fish. This recipe works equally well with trout. Each serving provides 348 kcal, 19.5g protein, 31g carbohydrates (of which 2.5g sugars), 15.5g fat (of which 4.5g saturates), 3g fibre and 0.9g salt. 250g/9oz fresh salmon filletssplash white wine (optional) 1 large floury potato, peeled and quarteredgenerous knob unsalted butter1 tbsp tartare sauce ½ unwaxed lemon, finely grated zest only60g/2¼oz frozen peas, defrosted 2 large spring onions, finely sliced1 small free-range egg, lightly beaten55g/2oz plain flour40g/1½oz panko breadcrumbssea salt and freshly ground black pepper 250g/9oz fresh salmon fillets splash white wine (optional) 1 large floury potato, peeled and quartered generous knob unsalted butter 1 tbsp tartare sauce ½ unwaxed lemon, finely grated zest only 60g/2¼oz frozen peas, defrosted 2 large spring onions, finely sliced 1 small free-range egg, lightly beaten 55g/2oz plain flour 40g/1½oz panko breadcrumbs sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool.Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes.Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers!Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool. Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes. Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Recipe tips These fishcakes freeze well, wrapped individually for up to 3 months. Defrost in the fridge and cook for an extra 5 minutes or so to ensure a golden, crispy coating.
|
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"url": "https://www.bbc.co.uk/food/recipes/salmon_and_pea_fishcakes_02205",
"type": "HowTo",
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"title": "Salmon fish cakes 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/salmon_and_pea_fishcakes_02205_16x9.jpg These salmon fish cakes use fresh salmon fillets and are a great way to get the family to eat more fish. This recipe works equally well with trout. Each serving provides 348 kcal, 19.5g protein, 31g carbohydrates (of which 2.5g sugars), 15.5g fat (of which 4.5g saturates), 3g fibre and 0.9g salt. 250g/9oz fresh salmon filletssplash white wine (optional) 1 large floury potato, peeled and quarteredgenerous knob unsalted butter1 tbsp tartare sauce ½ unwaxed lemon, finely grated zest only60g/2¼oz frozen peas, defrosted 2 large spring onions, finely sliced1 small free-range egg, lightly beaten55g/2oz plain flour40g/1½oz panko breadcrumbssea salt and freshly ground black pepper 250g/9oz fresh salmon fillets splash white wine (optional) 1 large floury potato, peeled and quartered generous knob unsalted butter 1 tbsp tartare sauce ½ unwaxed lemon, finely grated zest only 60g/2¼oz frozen peas, defrosted 2 large spring onions, finely sliced 1 small free-range egg, lightly beaten 55g/2oz plain flour 40g/1½oz panko breadcrumbs sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool.Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes.Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers!Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool. Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes. Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately. Recipe tips These fishcakes freeze well, wrapped individually for up to 3 months. Defrost in the fridge and cook for an extra 5 minutes or so to ensure a golden, crispy coating."
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586b3adc20d295112d9faa2449c32dbab7a068aa7d44aa173d17769afb239618
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Tuna fishcakes recipe
An average of 4.4 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_fishcakes_01279_16x9.jpg Tuna fishcakes are super-easy, quick and cheap. You can also make and freeze them. Serve with a crispy salad, rice or vegetables for a tasty and filling dinner. Each fishcake provides 170kcal, 10g protein, 19g carbohydrate (of which 1.5g sugars), 5.5g fat (of which 1.5g saturates), 2g fibre and 0.6g salt. 2 medium floury potatoes, peeled and quarteredlarge knob of unsalted butter1½ tbsp mayonnaise 1 unwaxed lemon, finely grated zest only3 spring onions, thinly sliced150g tin of tuna, drained2 slices bread 1 egg, lightly beaten plain floursea salt and freshly ground black pepper 2 medium floury potatoes, peeled and quartered large knob of unsalted butter 1½ tbsp mayonnaise 1 unwaxed lemon, finely grated zest only 3 spring onions, thinly sliced 150g tin of tuna, drained 2 slices bread 1 egg, lightly beaten plain flour sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender.Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls.Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.)Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender. Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls. Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.) Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.) Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Recipe tips To freeze the fishcakes, once shaped, wrap them individually in cling film and freeze for up to 3 months. Defrost in the fridge, then cook for an extra 5 minutes to make sure the breadcrumb coating gets crispy in the oven.
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"title": "Tuna fishcakes recipe",
"content": "An average of 4.4 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_fishcakes_01279_16x9.jpg Tuna fishcakes are super-easy, quick and cheap. You can also make and freeze them. Serve with a crispy salad, rice or vegetables for a tasty and filling dinner. Each fishcake provides 170kcal, 10g protein, 19g carbohydrate (of which 1.5g sugars), 5.5g fat (of which 1.5g saturates), 2g fibre and 0.6g salt. 2 medium floury potatoes, peeled and quarteredlarge knob of unsalted butter1½ tbsp mayonnaise 1 unwaxed lemon, finely grated zest only3 spring onions, thinly sliced150g tin of tuna, drained2 slices bread 1 egg, lightly beaten plain floursea salt and freshly ground black pepper 2 medium floury potatoes, peeled and quartered large knob of unsalted butter 1½ tbsp mayonnaise 1 unwaxed lemon, finely grated zest only 3 spring onions, thinly sliced 150g tin of tuna, drained 2 slices bread 1 egg, lightly beaten plain flour sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender.Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls.Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.)Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender. Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls. Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls. Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.) Shape the tuna mixture into six fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.) Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve. Recipe tips To freeze the fishcakes, once shaped, wrap them individually in cling film and freeze for up to 3 months. Defrost in the fridge, then cook for an extra 5 minutes to make sure the breadcrumb coating gets crispy in the oven."
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fb6935eb3769fe8395ba894d7e97a7ae3f85d3ef61d13b25162e62986852d945
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Thai salmon fish cakes recipe
An average of 4.5 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_43599_16x9.jpg These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Each serving provides 354 kcal, 38g protein, 9g carbohydrate, 18g fat, 5g fibre. 600g/1lb 5oz salmon fillet, skin removed and cut into chunks1 large free-range egg2 tsp lemongrass paste2 tbsp Thai red curry paste1 tbsp fish sauce4 lime leaves, finely shredded100g/3½oz green beans, finely sliced1-calorie sunflower oil spray sea salt and freshly ground black pepper2 limes, cut in half, to serve 600g/1lb 5oz salmon fillet, skin removed and cut into chunks 1 large free-range egg 2 tsp lemongrass paste 2 tbsp Thai red curry paste 1 tbsp fish sauce 4 lime leaves, finely shredded 100g/3½oz green beans, finely sliced 1-calorie sunflower oil spray sea salt and freshly ground black pepper 2 limes, cut in half, to serve 2 carrots (about 200g/7oz), peeled and cut into thin ribbons200g/7oz cucumber, peeled and cut into thin ribbons½ red onion, thinly sliced12 radishes, thinly slicedlarge handful of coriander, roughly chopped60g/2¼oz mixed salad leaves1 tbsp rice wine vinegar1 tbsp soy sauce or tamarisalt and freshly ground black pepper 2 carrots (about 200g/7oz), peeled and cut into thin ribbons 200g/7oz cucumber, peeled and cut into thin ribbons ½ red onion, thinly sliced 12 radishes, thinly sliced large handful of coriander, roughly chopped 60g/2¼oz mixed salad leaves 1 tbsp rice wine vinegar 1 tbsp soy sauce or tamari salt and freshly ground black pepper Method Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Recipe tips To freeze, place the uncooked patties on a tray lined with baking paper and freeze until firm, then pack into a zip-lock bag or container. Defrost fully in the fridge before cooking as per the recipe.
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"title": "Thai salmon fish cakes recipe",
"content": "An average of 4.5 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_43599_16x9.jpg These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Each serving provides 354 kcal, 38g protein, 9g carbohydrate, 18g fat, 5g fibre. 600g/1lb 5oz salmon fillet, skin removed and cut into chunks1 large free-range egg2 tsp lemongrass paste2 tbsp Thai red curry paste1 tbsp fish sauce4 lime leaves, finely shredded100g/3½oz green beans, finely sliced1-calorie sunflower oil spray sea salt and freshly ground black pepper2 limes, cut in half, to serve 600g/1lb 5oz salmon fillet, skin removed and cut into chunks 1 large free-range egg 2 tsp lemongrass paste 2 tbsp Thai red curry paste 1 tbsp fish sauce 4 lime leaves, finely shredded 100g/3½oz green beans, finely sliced 1-calorie sunflower oil spray sea salt and freshly ground black pepper 2 limes, cut in half, to serve 2 carrots (about 200g/7oz), peeled and cut into thin ribbons200g/7oz cucumber, peeled and cut into thin ribbons½ red onion, thinly sliced12 radishes, thinly slicedlarge handful of coriander, roughly chopped60g/2¼oz mixed salad leaves1 tbsp rice wine vinegar1 tbsp soy sauce or tamarisalt and freshly ground black pepper 2 carrots (about 200g/7oz), peeled and cut into thin ribbons 200g/7oz cucumber, peeled and cut into thin ribbons ½ red onion, thinly sliced 12 radishes, thinly sliced large handful of coriander, roughly chopped 60g/2¼oz mixed salad leaves 1 tbsp rice wine vinegar 1 tbsp soy sauce or tamari salt and freshly ground black pepper Method Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Recipe tips To freeze, place the uncooked patties on a tray lined with baking paper and freeze until firm, then pack into a zip-lock bag or container. Defrost fully in the fridge before cooking as per the recipe."
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Thai fish cakes recipe
An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_84960_16x9.jpg King prawns and basa fillets are blended with aromatic spices and fresh mint to create these flavoursome bites. Enjoy as a starter or serve alongside a Thai-inspired summer feast. 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks75g/2⅔oz raw king prawns, heads and shells removed2 tbsp Thai red curry paste1 tbsp fish sauce1 tsp caster sugar 60g/2¼oz green beans, finely sliced5-8 fresh mint leaves, finely chopped5 fresh makrut lime leaves, finely chopped (optional)500ml/18fl oz vegetable oil, for fryingsea salt 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks 75g/2⅔oz raw king prawns, heads and shells removed 2 tbsp Thai red curry paste 1 tbsp fish sauce 1 tsp caster sugar 60g/2¼oz green beans, finely sliced 5-8 fresh mint leaves, finely chopped 5 fresh makrut lime leaves, finely chopped (optional) 500ml/18fl oz vegetable oil, for frying sea salt Method Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour.Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together.Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking.To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil.Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Recipe tips When shaping the fishcakes, rub your fingertips with a little oil beforehand. This will help the mixture to become less sticky and easier to roll. Once the mixture is blended and shaped, it can be frozen. Just place the raw fishcakes on a baking tray and leave in the freezer until solid, then transfer to a zip-lock bag or container. You can shallow fry the fishcakes too over a medium-high heat if you prefer.
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"title": "Thai fish cakes recipe",
"content": "An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_84960_16x9.jpg King prawns and basa fillets are blended with aromatic spices and fresh mint to create these flavoursome bites. Enjoy as a starter or serve alongside a Thai-inspired summer feast. 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks75g/2⅔oz raw king prawns, heads and shells removed2 tbsp Thai red curry paste1 tbsp fish sauce1 tsp caster sugar 60g/2¼oz green beans, finely sliced5-8 fresh mint leaves, finely chopped5 fresh makrut lime leaves, finely chopped (optional)500ml/18fl oz vegetable oil, for fryingsea salt 200g/7oz white fish fillets, such as basa, skinned, deboned and cut into chunks 75g/2⅔oz raw king prawns, heads and shells removed 2 tbsp Thai red curry paste 1 tbsp fish sauce 1 tsp caster sugar 60g/2¼oz green beans, finely sliced 5-8 fresh mint leaves, finely chopped 5 fresh makrut lime leaves, finely chopped (optional) 500ml/18fl oz vegetable oil, for frying sea salt Method Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour.Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together.Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking.To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil.Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender. The mixture should turn into a smooth dough with a vibrant orange colour. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Transfer the mixture to a mixing bowl. Add the green beans, mint, lime leaves (if using) and a pinch of salt. Fold all the ingredients together. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. Place 1 tablespoon of the fish mixture on your fingers, then shape into small bite-size balls and flatten slightly. Repeat this process until all the mixture is used. At this stage, you can chill the mixture for at least 1 hour to help solidify the fishcakes before cooking. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. To cook the fishcakes, add the oil to a deep, heavy-bottomed pan and heat to 170–180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fishcakes in batches until they puff up and float to the top, about 2–3 minutes. Once cooked, use a metal slotted spoon to carefully remove the fishcakes and transfer onto kitchen paper to drain any excess oil. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. Recipe tips When shaping the fishcakes, rub your fingertips with a little oil beforehand. This will help the mixture to become less sticky and easier to roll. Once the mixture is blended and shaped, it can be frozen. Just place the raw fishcakes on a baking tray and leave in the freezer until solid, then transfer to a zip-lock bag or container. You can shallow fry the fishcakes too over a medium-high heat if you prefer."
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1b107d98a88e589374d0462dcb004ef51bb3a5a706ff29be573d8dabc5a9e6a1
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Halibut with prawn butter sauce recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halbut_prawn_butter_37646_16x9.jpg A cheffy fish dish that is sure to impress. Using the prawn shells in the sauce adds extra flavour and reduces waste. 2 tbsp olive oil2 x 200g/7oz halibut fillet30g/1oz unsalted butter squeeze lemon juicesalt and freshly ground black pepper 2 tbsp olive oil 2 x 200g/7oz halibut fillet 30g/1oz unsalted butter squeeze lemon juice salt and freshly ground black pepper prawn shells and heads2 tbsp olive oil1 shallot, finely chopped1 bay leaf 2 springs thyme, leave removed1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butterpinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper prawn shells and heads 2 tbsp olive oil 1 shallot, finely chopped 1 bay leaf 2 springs thyme, leave removed 1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butter pinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper 3 tbsp toasted breadcrumbs, toasted1 garlic clove, crushed1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets6 prawns, shells removed and reserved 3 tbsp toasted breadcrumbs, toasted 1 garlic clove, crushed 1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets 6 prawns, shells removed and reserved Method To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes.Baste in the butter and add a squeeze of lemon juice. Keep warm.To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain.Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter.Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets.Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. Baste in the butter and add a squeeze of lemon juice. Keep warm. Baste in the butter and add a squeeze of lemon juice. Keep warm. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around.
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"title": "Halibut with prawn butter sauce recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halbut_prawn_butter_37646_16x9.jpg A cheffy fish dish that is sure to impress. Using the prawn shells in the sauce adds extra flavour and reduces waste. 2 tbsp olive oil2 x 200g/7oz halibut fillet30g/1oz unsalted butter squeeze lemon juicesalt and freshly ground black pepper 2 tbsp olive oil 2 x 200g/7oz halibut fillet 30g/1oz unsalted butter squeeze lemon juice salt and freshly ground black pepper prawn shells and heads2 tbsp olive oil1 shallot, finely chopped1 bay leaf 2 springs thyme, leave removed1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butterpinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper prawn shells and heads 2 tbsp olive oil 1 shallot, finely chopped 1 bay leaf 2 springs thyme, leave removed 1 garlic clove, chopped 100ml/3½fl oz white wine 1 tbsp white wine vinegar 200g/7oz unsalted butter pinch cayenne pepper squeeze lemon juice salt and freshly ground black pepper 3 tbsp toasted breadcrumbs, toasted1 garlic clove, crushed1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets6 prawns, shells removed and reserved 3 tbsp toasted breadcrumbs, toasted 1 garlic clove, crushed 1 tbsp chopped chives 1 handful chopped fresh parsley 1 medium head broccoli, cut into florets 6 prawns, shells removed and reserved Method To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes.Baste in the butter and add a squeeze of lemon juice. Keep warm.To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain.Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter.Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets.Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes. Baste in the butter and add a squeeze of lemon juice. Keep warm. Baste in the butter and add a squeeze of lemon juice. Keep warm. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around."
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af2ae76899a23a21d0e5476c030fc6584b05f90dbcb06df8ff6cffdd73b50b54
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Braised halibut with scallops & roasted potatoes recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_halibut_with_48204_16x9.jpg Crunchy, golden roast potatoes pair perfectly with delicate halibut and scallops in a white wine sauce. 8 small Ratte or Charlotte potatoes 200ml/7fl oz olive oil 3 bay leaves10 whole garlic cloves, peeled and left wholemuscatel vinegar, to taste pinch salt 8 small Ratte or Charlotte potatoes 200ml/7fl oz olive oil 3 bay leaves 10 whole garlic cloves, peeled and left whole muscatel vinegar, to taste pinch salt 50g/1¾oz butter 1 banana shallot, sliced 1 garlic clove, sliced 100g/3½oz small girolles 1 corn on the cob, sweetcorn cut away from the husk 50ml/2fl oz white wine, such as chardonnay 2 halibut fillets (about 150g/5½oz each)2 large king scallops, sliced ½ lemon, juiced1 tbsp chopped fresh chives 1 tbsp chopped fresh chervilsalt and freshly ground black pepper handful watercress, to garnish 50g/1¾oz butter 1 banana shallot, sliced 1 garlic clove, sliced 100g/3½oz small girolles 1 corn on the cob, sweetcorn cut away from the husk 50ml/2fl oz white wine, such as chardonnay 2 halibut fillets (about 150g/5½oz each) 2 large king scallops, sliced ½ lemon, juiced 1 tbsp chopped fresh chives 1 tbsp chopped fresh chervil salt and freshly ground black pepper handful watercress, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside.To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes.After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress. Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside. To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes. To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes. After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress.
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"title": "Braised halibut with scallops & roasted potatoes recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_halibut_with_48204_16x9.jpg Crunchy, golden roast potatoes pair perfectly with delicate halibut and scallops in a white wine sauce. 8 small Ratte or Charlotte potatoes 200ml/7fl oz olive oil 3 bay leaves10 whole garlic cloves, peeled and left wholemuscatel vinegar, to taste pinch salt 8 small Ratte or Charlotte potatoes 200ml/7fl oz olive oil 3 bay leaves 10 whole garlic cloves, peeled and left whole muscatel vinegar, to taste pinch salt 50g/1¾oz butter 1 banana shallot, sliced 1 garlic clove, sliced 100g/3½oz small girolles 1 corn on the cob, sweetcorn cut away from the husk 50ml/2fl oz white wine, such as chardonnay 2 halibut fillets (about 150g/5½oz each)2 large king scallops, sliced ½ lemon, juiced1 tbsp chopped fresh chives 1 tbsp chopped fresh chervilsalt and freshly ground black pepper handful watercress, to garnish 50g/1¾oz butter 1 banana shallot, sliced 1 garlic clove, sliced 100g/3½oz small girolles 1 corn on the cob, sweetcorn cut away from the husk 50ml/2fl oz white wine, such as chardonnay 2 halibut fillets (about 150g/5½oz each) 2 large king scallops, sliced ½ lemon, juiced 1 tbsp chopped fresh chives 1 tbsp chopped fresh chervil salt and freshly ground black pepper handful watercress, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside.To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes.After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress. Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Preheat the oven to 200C/180C Fan/Gas 6. To make the olive oil roasted potatoes, put the potatoes in a saucepan of cold, salted water then place over a medium-high heat and bring to the boil. Boil for 2–3 minutes, then drain the potatoes and allow them to cool and steam dry before carefully crushing. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside. Place the crushed potatoes into a roasting tin along with the oil, bay leaves and garlic. Roast for 15–20 minutes, basting frequently, until crisp all over. When cooked, season with plenty of salt and muscatel vinegar. Keep warm and set aside. To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes. To make the halibut, place 20g/¾oz butter in a flameproof casserole dish over a medium heat, then add the shallot and garlic and sauté for 2 minutes. Add the girolles and sweetcorn, then cook for 2–3 minutes before adding the wine. Boil off for 1 minute then add 50ml/2fl oz water. Sit the halibut on top of the mushrooms and cover the dish with a lid. Transfer to the oven and cook for 5 minutes. After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. After 5 minutes, add the sliced scallop to the dish and return to the oven for 2–3 minutes, lid on, until cooked. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. When cooked, use a fish slice to carefully remove the fish from the dish and keep warm. Whisk in the remaining butter and some lemon juice into the sauce, then taste and season with salt and pepper. Stir in the chives and chervil. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress. Spoon the sauce into a bowl and top with the scallop and halibut. Serve with the roasted potatoes alongside and garnish with sprigs of watercress."
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Ceviche with cucumber, lemon, radish, horseradish recipe
Salmon and halibut ceviche with cucumber, lemon and radish An average of 0.0 out of 5 stars from 0 ratings A stylish starter of ceviche marinated in citrus, chilli and honey. Perfect for the summer months. 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced¼ cucumber, julienned¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced ¼ cucumber, julienned ¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste Method To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes.When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve.
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"title": "Ceviche with cucumber, lemon, radish, horseradish recipe",
"content": "Salmon and halibut ceviche with cucumber, lemon and radish An average of 0.0 out of 5 stars from 0 ratings A stylish starter of ceviche marinated in citrus, chilli and honey. Perfect for the summer months. 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced¼ cucumber, julienned¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly sliced ¼ cucumber, julienned ¼ red onion, thinly sliced 1 finely chilli, thinly sliced 1 tsp pink peppercorns, crushed salt, to taste Method To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes.When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. To make the salmon and halibut ceviche, mix the olive oil, honey, shallot, lemon juice, zest, salt and fish together in a shallow dish. Leave to marinate for 5 minutes. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve. When you are close to serving, sprinkle the chives over the fish, arrange the daikon, cucumber, red onion, chilli and pink peppercorns on a plate, spoon over some of the fish and the marinade dressing and serve."
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ab95210ceb085fc6646cd35f937ead7e85867b36c4b4380d18ef7606e5cbdd18
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Spiced chicken and pandan leaves recipe
Spiced chicken and pandan leaves (Gai how bi towey) An average of 0.0 out of 5 stars from 0 ratings These deep-fried parcels of spicy chicken loveliness make a great starter for a dinner party. You will need 20 cocktail sticks for this recipe. 4 garlic cloves, chopped10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated1 tbsp crushed palm sugar (if none available, use brown sugar)squeeze of lime juice a good pinch white pepper1 tbsp sesame oil1 tbsp Thai fish sauce1 tbsp dark soy sauce500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces20 pandan leaves, depending on how many chunks of chicken you getvegetable oil, for frying2 limes cut into wedges, to serve 4 garlic cloves, chopped 10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated 1 tbsp crushed palm sugar (if none available, use brown sugar) squeeze of lime juice a good pinch white pepper 1 tbsp sesame oil 1 tbsp Thai fish sauce 1 tbsp dark soy sauce 500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces 20 pandan leaves, depending on how many chunks of chicken you get vegetable oil, for frying 2 limes cut into wedges, to serve 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp)1 pinch sugar1 tbsp sesame oil½ tbsp Thai fish sauce½ tbsp soy sauce½ tbsp rice vinegar 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp) 1 pinch sugar 1 tbsp sesame oil ½ tbsp Thai fish sauce ½ tbsp soy sauce ½ tbsp rice vinegar Method In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste.Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour.For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side.Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves.Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. Serve with the sauce and wedges of lime.
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"title": "Spiced chicken and pandan leaves recipe",
"content": "Spiced chicken and pandan leaves (Gai how bi towey) An average of 0.0 out of 5 stars from 0 ratings These deep-fried parcels of spicy chicken loveliness make a great starter for a dinner party. You will need 20 cocktail sticks for this recipe. 4 garlic cloves, chopped10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated1 tbsp crushed palm sugar (if none available, use brown sugar)squeeze of lime juice a good pinch white pepper1 tbsp sesame oil1 tbsp Thai fish sauce1 tbsp dark soy sauce500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces20 pandan leaves, depending on how many chunks of chicken you getvegetable oil, for frying2 limes cut into wedges, to serve 4 garlic cloves, chopped 10 coriander roots, washed and finely chopped 15g/½oz galangal, coarsely grated 1 tbsp crushed palm sugar (if none available, use brown sugar) squeeze of lime juice a good pinch white pepper 1 tbsp sesame oil 1 tbsp Thai fish sauce 1 tbsp dark soy sauce 500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces 20 pandan leaves, depending on how many chunks of chicken you get vegetable oil, for frying 2 limes cut into wedges, to serve 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp)1 pinch sugar1 tbsp sesame oil½ tbsp Thai fish sauce½ tbsp soy sauce½ tbsp rice vinegar 40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp) 1 pinch sugar 1 tbsp sesame oil ½ tbsp Thai fish sauce ½ tbsp soy sauce ½ tbsp rice vinegar Method In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste.Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour.For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side.Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves.Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves. Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.) Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve with the sauce and wedges of lime. Serve with the sauce and wedges of lime."
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6d307661dd33640a4cba679fc4e123ba1b533b19c283479b1effa8c529a9c98c
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Thai beef stir fry recipe
An average of 5.0 out of 5 stars from 2 ratings This spicy Thai beef stir fry is served with a crisp fried egg on top and a flavour-packed dipping sauce on the side. 4 coriander roots, chopped4 garlic cloves 5 chillies, finely chopped (seeds optional)1 tbsp oyster sauce1 tbsp rice wine vinegar2 tbsp soy sauce2 tbsp Thai fish sauce½ lime, juice only 4 coriander roots, chopped 4 garlic cloves 5 chillies, finely chopped (seeds optional) 1 tbsp oyster sauce 1 tbsp rice wine vinegar 2 tbsp soy sauce 2 tbsp Thai fish sauce ½ lime, juice only 4 birds’-eye chillies, chopped4 garlic cloves, roughly chopped½ tsp coarse sea salt vegetable oil, for frying10 Thai shallots, finely sliced700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it)1 small red pepper, finely diced4 free-range eggs 2 tbsp Thai fish sauce 1 tbsp oyster sauce2 tbsp soy sauce1½ tbsp palm sugara good handful of Thai basil and a smaller handful of holy basil (optional)freshly cooked rice, for serving 4 birds’-eye chillies, chopped 4 garlic cloves, roughly chopped ½ tsp coarse sea salt vegetable oil, for frying 10 Thai shallots, finely sliced 700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it) 1 small red pepper, finely diced 4 free-range eggs 2 tbsp Thai fish sauce 1 tbsp oyster sauce 2 tbsp soy sauce 1½ tbsp palm sugar a good handful of Thai basil and a smaller handful of holy basil (optional) freshly cooked rice, for serving Method For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls.For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste.Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes.In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side. For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls. For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls. For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste. For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste. Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes. Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes. In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side. Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side.
|
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai beef stir fry recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This spicy Thai beef stir fry is served with a crisp fried egg on top and a flavour-packed dipping sauce on the side. 4 coriander roots, chopped4 garlic cloves 5 chillies, finely chopped (seeds optional)1 tbsp oyster sauce1 tbsp rice wine vinegar2 tbsp soy sauce2 tbsp Thai fish sauce½ lime, juice only 4 coriander roots, chopped 4 garlic cloves 5 chillies, finely chopped (seeds optional) 1 tbsp oyster sauce 1 tbsp rice wine vinegar 2 tbsp soy sauce 2 tbsp Thai fish sauce ½ lime, juice only 4 birds’-eye chillies, chopped4 garlic cloves, roughly chopped½ tsp coarse sea salt vegetable oil, for frying10 Thai shallots, finely sliced700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it)1 small red pepper, finely diced4 free-range eggs 2 tbsp Thai fish sauce 1 tbsp oyster sauce2 tbsp soy sauce1½ tbsp palm sugara good handful of Thai basil and a smaller handful of holy basil (optional)freshly cooked rice, for serving 4 birds’-eye chillies, chopped 4 garlic cloves, roughly chopped ½ tsp coarse sea salt vegetable oil, for frying 10 Thai shallots, finely sliced 700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it) 1 small red pepper, finely diced 4 free-range eggs 2 tbsp Thai fish sauce 1 tbsp oyster sauce 2 tbsp soy sauce 1½ tbsp palm sugar a good handful of Thai basil and a smaller handful of holy basil (optional) freshly cooked rice, for serving Method For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls.For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste.Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes.In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side. For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls. For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls. For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste. For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste. Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes. Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes. In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side. Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side."
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6fbc7a4743fe3500f0fe8b0f3ea01253fc2cc123198a6e526952b91835f626b8
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Rack of lamb with ‘spring on a plate’ recipe
To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside.Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb.To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right.When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.)Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side. To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside. To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside. Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right. When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.) For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.) Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side. Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side.
|
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"title": "Rack of lamb with ‘spring on a plate’ recipe",
"content": "To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside.Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb.To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right.When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.)Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side. To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside. To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge into ice-cold water to stop them cooking further. Pinch the bright green beans from their skins and set aside. Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Pour the olive oil into a wide saucepan, add the onion and garlic, season well with a pinch of salt and cook over a gentle heat for 10 minutes or so, being careful not to colour the garlic, until the onion is sweet and tender. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Add all the asparagus with a little splash of wine. Keep stirring and cooking for a few minutes, until the asparagus is nearly but not quite tender, then add the peas. Again, season as you go and add a splash of wine here and there to keep the pan juicy. Don’t overdo it – you want to keep the pan from drying out, but you don’t want it too wet either. Keep tasting as you go and check that the texture of the veg feels right. The peas won’t take long, so keep trying until they’re ready. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Once the peas are ready, add the lettuce – you want it to gently collapse but still retain a nice crunch. Turn the heat off just before the lettuce is ready, as the residual heat will continue to cook things further. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Add the broad beans and most of the herbs, holding back some for serving. Grate in the zest of 1 lemon, stir, then have a taste and adjust the seasoning as necessary. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Sprinkle the lamb generously with salt and leave on a plate to come to room temperature while you make the ricotta. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Put the ricotta into a bowl and whisk well until it becomes light and fluffy. Grate in the zest of the second lemon, add a pinch of salt and the juice of half a lemon. Whisk to combine, then taste to check the seasoning. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb. Spoon a bit of the ricotta onto each plate and spread it slightly, then top with the warm vignarola and finish with a drizzle of olive oil, some more herbs and a squeeze of lemon. Set aside while you cook the lamb. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right. To make the rosemary and anchovy sauce, put the rosemary leaves, anchovies and olive oil into a high-speed blender and blend until smooth. Taste, then add a squeeze of lemon, blend again and have another taste – keep adjusting the lemon juice until you get the balance right. When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. When the salt has penetrated the lamb, preheat the oven to 200C/180C Fan/Gas 6. Get a large frying pan hot and add the lamb, skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised – you want a deep brown colour. Turn over and briefly brown the other side, then place on a baking tray and transfer to the oven. For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.) For lamb that’s pink in the middle, cook for 10–20 minutes or until the centre of the meat is 50C, then remove and leave to rest for 10 minutes with a bit of kitchen foil on top. By the time the lamb has rested, the internal temperature will have increased to 55C, which is perfect. (See Recipe Tips if you don't have a temperature probe.) Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side. Carve up the lamb – hopefully it should be beautifully pink – and finish with the rosemary and anchovy sauce. Serve with the vignarola on the side."
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457ec3c697a47c3a051ee55cf0bc379cce024e357e98836fc35fd66b3f62af62
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Roast rack of lamb with courgettes and tomatoes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_rack_of_lamb_with_13364_16x9.jpg This Mediterranean style roast rack of lamb, makes for the perfect alternative to a classic Sunday lunch. 4 tbsp dash rapeseed oil3 onions, sliced 2 garlic cloves, chopped 50ml/2fl oz sherry vinegar 3 yellow courgettes, cut into 4mm/¼in slices3 green courgettes, cut into 4mm/¼in slices8 plum tomatoes, cut into 4mm/¼in slices15g/½oz fresh thyme, leaves picked and stalks reservedseven-bone rack of lamb 200ml/7fl oz lamb stockdash balsamic vinegarsalt and freshly ground black pepper 4 tbsp dash rapeseed oil 3 onions, sliced 2 garlic cloves, chopped 50ml/2fl oz sherry vinegar 3 yellow courgettes, cut into 4mm/¼in slices 3 green courgettes, cut into 4mm/¼in slices 8 plum tomatoes, cut into 4mm/¼in slices 15g/½oz fresh thyme, leaves picked and stalks reserved seven-bone rack of lamb 200ml/7fl oz lamb stock dash balsamic vinegar salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar.Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Roast for 10–15 minutes, or until cooked through and tender. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce.Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug. Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar. Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar. Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Roast for 10–15 minutes, or until cooked through and tender. Roast for 10–15 minutes, or until cooked through and tender. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce. Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug. Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug.
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"title": "Roast rack of lamb with courgettes and tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_rack_of_lamb_with_13364_16x9.jpg This Mediterranean style roast rack of lamb, makes for the perfect alternative to a classic Sunday lunch. 4 tbsp dash rapeseed oil3 onions, sliced 2 garlic cloves, chopped 50ml/2fl oz sherry vinegar 3 yellow courgettes, cut into 4mm/¼in slices3 green courgettes, cut into 4mm/¼in slices8 plum tomatoes, cut into 4mm/¼in slices15g/½oz fresh thyme, leaves picked and stalks reservedseven-bone rack of lamb 200ml/7fl oz lamb stockdash balsamic vinegarsalt and freshly ground black pepper 4 tbsp dash rapeseed oil 3 onions, sliced 2 garlic cloves, chopped 50ml/2fl oz sherry vinegar 3 yellow courgettes, cut into 4mm/¼in slices 3 green courgettes, cut into 4mm/¼in slices 8 plum tomatoes, cut into 4mm/¼in slices 15g/½oz fresh thyme, leaves picked and stalks reserved seven-bone rack of lamb 200ml/7fl oz lamb stock dash balsamic vinegar salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar.Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Roast for 10–15 minutes, or until cooked through and tender. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce.Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug. Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar. Heat the oil in a frying pan over a medium heat. Fry the onion and garlic until soft, then add the sherry vinegar. Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Meanwhile, season the courgettes with salt in a bowl and set aside for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Preheat the oven to 200C/180C Fan/Gas 6. Place the onion mixture in a 30cm/12in round baking dish. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Place the courgettes and tomatoes on top of the onion mixture, overlapping the slices. Season with salt and pepper and sprinkle over the thyme leaves. Roast for 10–15 minutes, or until cooked through and tender. Roast for 10–15 minutes, or until cooked through and tender. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Meanwhile, season the rack of lamb with salt and pepper. Cook the lamb in a hot frying pan until coloured on both sides. Place the lamb in a roasting tin and roast in the oven for 10–15 minutes. Leave to rest for at least 20 minutes. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce. Pour the stock and balsamic vinegar into the same frying pan. Add the thyme stalks, bring to the boil and simmer for 3–4 minutes. Strain the sauce. Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug. Serve the dish of roasted vegetables with the lamb on a separate serving plate and the sauce in a jug."
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Lamb souvlaki recipe
An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_souvlaki_96675_16x9.jpg A delicious Greek-style lamb kebab, served with British winter veg – celeriac slaw and crispy chilli kale – all inside a homemade flatbread. 150g/5½oz celeriac, peeled and cut into very fine matchsticks4 tbsp full-fat Greek-style plain yoghurt½ garlic clove, finely chopped½ tsp ground cumin1 tbsp fresh lemon juicesalt and freshly ground black pepper 150g/5½oz celeriac, peeled and cut into very fine matchsticks 4 tbsp full-fat Greek-style plain yoghurt ½ garlic clove, finely chopped ½ tsp ground cumin 1 tbsp fresh lemon juice salt and freshly ground black pepper 50g/1¾oz curly kale, tough stalks removed, thickly shredded 1 tbsp extra virgin olive oil½ tsp dried flaked chilliespinch flaked sea salt 50g/1¾oz curly kale, tough stalks removed, thickly shredded 1 tbsp extra virgin olive oil ½ tsp dried flaked chillies pinch flaked sea salt 150g/5½oz self-raising flour, plus extra for rollingpinch fine sea salt150g/5½oz full-fat Greek-style plain yoghurt 150g/5½oz self-raising flour, plus extra for rolling pinch fine sea salt 150g/5½oz full-fat Greek-style plain yoghurt 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones)1 tbsp extra virgin olive oil, plus extra to serve1 tsp ground cumin½ tsp flaked sea salthandful fresh mint leaves, to garnish 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones) 1 tbsp extra virgin olive oil, plus extra to serve 1 tsp ground cumin ½ tsp flaked sea salt handful fresh mint leaves, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside.To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one.Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside.Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside. To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside. To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one. Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside. Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside. Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot. Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot.
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"title": "Lamb souvlaki 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/lamb_souvlaki_96675_16x9.jpg A delicious Greek-style lamb kebab, served with British winter veg – celeriac slaw and crispy chilli kale – all inside a homemade flatbread. 150g/5½oz celeriac, peeled and cut into very fine matchsticks4 tbsp full-fat Greek-style plain yoghurt½ garlic clove, finely chopped½ tsp ground cumin1 tbsp fresh lemon juicesalt and freshly ground black pepper 150g/5½oz celeriac, peeled and cut into very fine matchsticks 4 tbsp full-fat Greek-style plain yoghurt ½ garlic clove, finely chopped ½ tsp ground cumin 1 tbsp fresh lemon juice salt and freshly ground black pepper 50g/1¾oz curly kale, tough stalks removed, thickly shredded 1 tbsp extra virgin olive oil½ tsp dried flaked chilliespinch flaked sea salt 50g/1¾oz curly kale, tough stalks removed, thickly shredded 1 tbsp extra virgin olive oil ½ tsp dried flaked chillies pinch flaked sea salt 150g/5½oz self-raising flour, plus extra for rollingpinch fine sea salt150g/5½oz full-fat Greek-style plain yoghurt 150g/5½oz self-raising flour, plus extra for rolling pinch fine sea salt 150g/5½oz full-fat Greek-style plain yoghurt 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones)1 tbsp extra virgin olive oil, plus extra to serve1 tsp ground cumin½ tsp flaked sea salthandful fresh mint leaves, to garnish 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones) 1 tbsp extra virgin olive oil, plus extra to serve 1 tsp ground cumin ½ tsp flaked sea salt handful fresh mint leaves, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside.To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one.Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside.Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside. To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside. To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one. Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one. Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside. Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside. Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot. Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot."
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Poached salmon in court bouillon recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_salmon_in_court_01508_16x9.jpg Poaching salmon creates a tender texture and retains the salmon's delicate flavour. Served with a miso mayonnaise, pickled cucumber and buttery new potatoes. 1 onion, sliced 1 carrot, peeled and sliced1 bay leaf1 fresh thyme sprig100ml/3½fl oz white wine vinegar6 black peppercorns1 star anise4 sushi-grade salmon fillets (180g/6¼oz each)salt 1 onion, sliced 1 carrot, peeled and sliced 1 bay leaf 1 fresh thyme sprig 100ml/3½fl oz white wine vinegar 6 black peppercorns 1 star anise 4 sushi-grade salmon fillets (180g/6¼oz each) salt 400g/14oz new potatoes, scrubbed50g/1¾oz butterhandful fresh chives, finely choppedsea salt and freshly ground black pepper 400g/14oz new potatoes, scrubbed 50g/1¾oz butter handful fresh chives, finely chopped sea salt and freshly ground black pepper 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar1 tsp salt 1 tbsp caster sugar1 tbsp finely chopped fresh dill 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar 1 tsp salt 1 tbsp caster sugar 1 tbsp finely chopped fresh dill 2 free-range egg yolks2 tsp white wine vinegar400ml/14fl oz extra virgin olive oil½ tsp salt1 tsp miso paste 2 free-range egg yolks 2 tsp white wine vinegar 400ml/14fl oz extra virgin olive oil ½ tsp salt 1 tsp miso paste 25ml/¾fl oz white wine vinegar100ml/3½fl oz extra virgin olive oilhandful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gempinch salt 25ml/¾fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil handful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gem pinch salt Method To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside.
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"title": "Poached salmon in court bouillon recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_salmon_in_court_01508_16x9.jpg Poaching salmon creates a tender texture and retains the salmon's delicate flavour. Served with a miso mayonnaise, pickled cucumber and buttery new potatoes. 1 onion, sliced 1 carrot, peeled and sliced1 bay leaf1 fresh thyme sprig100ml/3½fl oz white wine vinegar6 black peppercorns1 star anise4 sushi-grade salmon fillets (180g/6¼oz each)salt 1 onion, sliced 1 carrot, peeled and sliced 1 bay leaf 1 fresh thyme sprig 100ml/3½fl oz white wine vinegar 6 black peppercorns 1 star anise 4 sushi-grade salmon fillets (180g/6¼oz each) salt 400g/14oz new potatoes, scrubbed50g/1¾oz butterhandful fresh chives, finely choppedsea salt and freshly ground black pepper 400g/14oz new potatoes, scrubbed 50g/1¾oz butter handful fresh chives, finely chopped sea salt and freshly ground black pepper 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar1 tsp salt 1 tbsp caster sugar1 tbsp finely chopped fresh dill 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar 1 tsp salt 1 tbsp caster sugar 1 tbsp finely chopped fresh dill 2 free-range egg yolks2 tsp white wine vinegar400ml/14fl oz extra virgin olive oil½ tsp salt1 tsp miso paste 2 free-range egg yolks 2 tsp white wine vinegar 400ml/14fl oz extra virgin olive oil ½ tsp salt 1 tsp miso paste 25ml/¾fl oz white wine vinegar100ml/3½fl oz extra virgin olive oilhandful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gempinch salt 25ml/¾fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil handful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gem pinch salt Method To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside."
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Rabbit pappardelle recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rabbit_pappardelle_40996_16x9.jpg A rich rabbit pasta dish for cosy Italian evenings! Perfect for a special dinner party or romantic meal. 4 farmed rabbit legs50ml/2fl oz olive oil40g/1½oz unsalted butter1 small carrot, peeled and finely chopped1 small onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed2 fresh thyme sprigs2 fresh rosemary sprigs1 tsp tomato purée80ml/2½fl oz white wine250ml/9fl oz chicken or vegetable stock1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardellesalt and freshly ground black pepper100g/3½oz freshly grated Parmesan, to garnishsmall handful fresh flatleaf parsley, chopped, to garnish 4 farmed rabbit legs 50ml/2fl oz olive oil 40g/1½oz unsalted butter 1 small carrot, peeled and finely chopped 1 small onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1 tsp tomato purée 80ml/2½fl oz white wine 250ml/9fl oz chicken or vegetable stock 1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardelle salt and freshly ground black pepper 100g/3½oz freshly grated Parmesan, to garnish small handful fresh flatleaf parsley, chopped, to garnish Method Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured.Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Serve in warmed bowls, scattered with the Parmesan and parsley.
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rabbit_pappardelle_40996_16x9.jpg A rich rabbit pasta dish for cosy Italian evenings! Perfect for a special dinner party or romantic meal. 4 farmed rabbit legs50ml/2fl oz olive oil40g/1½oz unsalted butter1 small carrot, peeled and finely chopped1 small onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed2 fresh thyme sprigs2 fresh rosemary sprigs1 tsp tomato purée80ml/2½fl oz white wine250ml/9fl oz chicken or vegetable stock1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardellesalt and freshly ground black pepper100g/3½oz freshly grated Parmesan, to garnishsmall handful fresh flatleaf parsley, chopped, to garnish 4 farmed rabbit legs 50ml/2fl oz olive oil 40g/1½oz unsalted butter 1 small carrot, peeled and finely chopped 1 small onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1 tsp tomato purée 80ml/2½fl oz white wine 250ml/9fl oz chicken or vegetable stock 1–2 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 500g/1lb 2oz fresh pappardelle salt and freshly ground black pepper 100g/3½oz freshly grated Parmesan, to garnish small handful fresh flatleaf parsley, chopped, to garnish Method Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured.Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Season the rabbit legs with salt and pepper. Heat the oil and butter in a large saucepan, add the rabbit legs and brown on all sides. Remove the rabbit from the pan, add the carrot, onion, celery, garlic and herbs and cook for 4–5 minutes, or until evenly coloured. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine. Turn up the heat to bubble then reduce. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Pour over enough stock to cover, then place a cartouche (circle of baking paper) on top and cook at a low simmer until the meat comes away easily from the bones. This will take about 45 minutes. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Remove the rabbit legs and set aside until cool enough to handle. Lightly shred the meat into small pieces and discard the bones. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. Strain the stock, discarding the vegetables, and return to a clean saucepan. Add the mustard and the rabbit meat to the stock and place over a medium heat. Simmer until reduced and thick. Finish with the fresh tarragon. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. To serve, bring a large saucepan of salted water to the boil and cook the pappardelle for 4–5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve in warmed bowls, scattered with the Parmesan and parsley. Serve in warmed bowls, scattered with the Parmesan and parsley."
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fdcafb9054f6158a3721f9f43baf193319e57d45b2c816cc0a7dc8373caa2a5e
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Vegan bara brith recipe
An average of 3.4 out of 5 stars from 5 ratings Bara brith is a traditional Welsh tea bread flavoured with tea, dried fruits and spices. Simple and easy to make, perfect with a mug of tea. 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel)500ml/18fl oz brewed black tea (such as lapsang)450g/1lb self-raising flour 260g/9oz light brown soft sugar1 tbsp ground mixed spice1 tsp ground ginger1 tsp ground nutmeg1 star anise, grated1 vanilla pod, seeds removed 3 tbsp chia seeds1 eating apple, grated 80g/3oz vegan butter, melted, plus a little extra for greasing 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel) 500ml/18fl oz brewed black tea (such as lapsang) 450g/1lb self-raising flour 260g/9oz light brown soft sugar 1 tbsp ground mixed spice 1 tsp ground ginger 1 tsp ground nutmeg 1 star anise, grated 1 vanilla pod, seeds removed 3 tbsp chia seeds 1 eating apple, grated 80g/3oz vegan butter, melted, plus a little extra for greasing 50g/1¾oz vegan butter50ml/2fl oz maple syrup 50g/1¾oz vegan butter 50ml/2fl oz maple syrup Method To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours.Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper.Pre-heat the oven to 180C/160C Fan/Gas 4.Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula.Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes.In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes.Serve slices of the bara brith with lashings of salty vegan butter. To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours. To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours. Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper. Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula. Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes. In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes. Serve slices of the bara brith with lashings of salty vegan butter. Serve slices of the bara brith with lashings of salty vegan butter.
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"title": "Vegan bara brith recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings Bara brith is a traditional Welsh tea bread flavoured with tea, dried fruits and spices. Simple and easy to make, perfect with a mug of tea. 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel)500ml/18fl oz brewed black tea (such as lapsang)450g/1lb self-raising flour 260g/9oz light brown soft sugar1 tbsp ground mixed spice1 tsp ground ginger1 tsp ground nutmeg1 star anise, grated1 vanilla pod, seeds removed 3 tbsp chia seeds1 eating apple, grated 80g/3oz vegan butter, melted, plus a little extra for greasing 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel) 500ml/18fl oz brewed black tea (such as lapsang) 450g/1lb self-raising flour 260g/9oz light brown soft sugar 1 tbsp ground mixed spice 1 tsp ground ginger 1 tsp ground nutmeg 1 star anise, grated 1 vanilla pod, seeds removed 3 tbsp chia seeds 1 eating apple, grated 80g/3oz vegan butter, melted, plus a little extra for greasing 50g/1¾oz vegan butter50ml/2fl oz maple syrup 50g/1¾oz vegan butter 50ml/2fl oz maple syrup Method To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours.Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper.Pre-heat the oven to 180C/160C Fan/Gas 4.Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula.Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes.In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes.Serve slices of the bara brith with lashings of salty vegan butter. To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours. To make the bara brith, begin by soaking the mixed fruit in the tea in a bowl for at least 2 hours. Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper. Lightly grease the inside of a 900g/2lb loaf tin with a little of the vegan butter and line with baking paper. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Place the flour, sugar, spice, vanilla, chia seeds and grated apple in a large mixing bowl and stir to combine. Pour in the melted butter and mix well. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Once the fruit has plumped up, gently fold the tea and fruits through the cake mix to form a smooth batter. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula. Transfer the batter to the prepared loaf tin and smooth out the top using a spatula. Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Bake for 35 minutes, then remove the cake from the oven and cover with kitchen foil to stop the top burning. Return the bara brith to the oven and bake for a further 30 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes. Check it’s cooked through by inserting a metal skewer into the centre of the cake. If the skewer comes out clean it’s ready. If the skewer comes out with cake batter on it, put the cake back into the oven for a further 5–10 minutes. In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. In a small saucepan over medium heat, heat the vegan butter and maple syrup together until the butter has melted. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes. Once the cake is baked, remove from the oven and brush with the maple butter mix. Leave the cake to cool, covered, for at least 30 minutes. Serve slices of the bara brith with lashings of salty vegan butter. Serve slices of the bara brith with lashings of salty vegan butter."
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c3487abb3bbb4ca18a91cd92dd108fdd2bdcc769e912f04ae52315addc35ae98
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One pan saltimbocca alla Romana recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_saltimbocca_alla_71615_16x9.jpg Pork wrapped in prosciutto and cooked with crunchy vegetables for a delightful dinner for two. 200g/7oz pork fillet, sliced into 6 diagonally6 sage leaves6 slices prosciutto25g/1oz plain flour1 tbsp olive oilsea salt and black pepper 200g/7oz pork fillet, sliced into 6 diagonally 6 sage leaves 6 slices prosciutto 25g/1oz plain flour 1 tbsp olive oil sea salt and black pepper 1 garlic clove, crushed150g/5½oz cherry tomatoes, halved200g/7oz French beans50ml/2fl oz white wine 1 garlic clove, crushed 150g/5½oz cherry tomatoes, halved 200g/7oz French beans 50ml/2fl oz white wine Method Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto.Place the flour in a wide dish and coat each slice well, patting off any excess.Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside.Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together).Serve the saltimbocca with the vegetables. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Place the flour in a wide dish and coat each slice well, patting off any excess. Place the flour in a wide dish and coat each slice well, patting off any excess. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Serve the saltimbocca with the vegetables. Serve the saltimbocca with the vegetables.
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"title": "One pan saltimbocca alla Romana recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_saltimbocca_alla_71615_16x9.jpg Pork wrapped in prosciutto and cooked with crunchy vegetables for a delightful dinner for two. 200g/7oz pork fillet, sliced into 6 diagonally6 sage leaves6 slices prosciutto25g/1oz plain flour1 tbsp olive oilsea salt and black pepper 200g/7oz pork fillet, sliced into 6 diagonally 6 sage leaves 6 slices prosciutto 25g/1oz plain flour 1 tbsp olive oil sea salt and black pepper 1 garlic clove, crushed150g/5½oz cherry tomatoes, halved200g/7oz French beans50ml/2fl oz white wine 1 garlic clove, crushed 150g/5½oz cherry tomatoes, halved 200g/7oz French beans 50ml/2fl oz white wine Method Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto.Place the flour in a wide dish and coat each slice well, patting off any excess.Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside.Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together).Serve the saltimbocca with the vegetables. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/¼ in thick. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto. Place the flour in a wide dish and coat each slice well, patting off any excess. Place the flour in a wide dish and coat each slice well, patting off any excess. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside. Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together). Serve the saltimbocca with the vegetables. Serve the saltimbocca with the vegetables."
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a88054013e3dadca9b832bdf8852c3e7c6d1c81e8f5b1f6d9250c32a79097389
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Pan-fried halibut with wild garlic minestrone recipe
An average of 5.0 out of 5 stars from 1 rating Make the most of foraged wild garlic with this fish and minestrone supper. 50ml/2fl oz olive oil1 onion, finely chopped2 celery sticks, chopped1 carrot, peeled and chopped½ fennel bulb, trimmed and chopped30g/1oz French beans, chopped4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed1 Parmesan rind500ml/18fl oz vegetable stock small handful wild garlic, roughly choppedsalt and freshly ground black pepper 50ml/2fl oz olive oil 1 onion, finely chopped 2 celery sticks, chopped 1 carrot, peeled and chopped ½ fennel bulb, trimmed and chopped 30g/1oz French beans, chopped 4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed 1 Parmesan rind 500ml/18fl oz vegetable stock small handful wild garlic, roughly chopped salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed1 fresh rosemary sprig2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed 1 fresh rosemary sprig 2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper Method To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. Stir the wild garlic into the minestrone and serve with the fish on top.
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"title": "Pan-fried halibut with wild garlic minestrone recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Make the most of foraged wild garlic with this fish and minestrone supper. 50ml/2fl oz olive oil1 onion, finely chopped2 celery sticks, chopped1 carrot, peeled and chopped½ fennel bulb, trimmed and chopped30g/1oz French beans, chopped4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed1 Parmesan rind500ml/18fl oz vegetable stock small handful wild garlic, roughly choppedsalt and freshly ground black pepper 50ml/2fl oz olive oil 1 onion, finely chopped 2 celery sticks, chopped 1 carrot, peeled and chopped ½ fennel bulb, trimmed and chopped 30g/1oz French beans, chopped 4 purple sprouting broccoli spears, stalks chopped 1 garlic clove, crushed 1 Parmesan rind 500ml/18fl oz vegetable stock small handful wild garlic, roughly chopped salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed1 fresh rosemary sprig2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, crushed 1 fresh rosemary sprig 2 halibut fillets (200g/7oz each), skinless and boneless salt and freshly ground black pepper Method To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. To make the minestrone, heat the oil in a large saucepan over a low heat and fry the onion, celery, carrot, fennel, beans, broccoli, garlic and Parmesan rind for around 25 minutes until cooked but not coloured. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Add the stock and bring to the boil, cook for 2–3 minutes. Remove the parmesan rind, taste and season with salt and pepper. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Meanwhile, to make the halibut, melt the butter in a large frying pan with the garlic and rosemary until foaming, this will take 2 minutes. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Season the fish with salt and pepper and fry in the foaming butter for 2 minutes on both sides, or until cooked through. Stir the wild garlic into the minestrone and serve with the fish on top. Stir the wild garlic into the minestrone and serve with the fish on top."
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317db0cdf7b16ddba6e87826d60b5b22ae29972d06c648883705deb602524c47
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Slow-braised ox cheek with confit garlic recipe
Slow-braised ox cheek with confit garlic, mushrooms and French beans An average of 5.0 out of 5 stars from 3 ratings Cooking low and slow is the key to Matt Tebbutt’s melt-in-the-mouth ox cheek, richly flavoured with garlic and red wine. Finish with green beans in a quick vinaigrette and cheats dauphinoise potatoes. 4 tbsp olive oil1 beef cheek, left whole1 onion, chopped1 carrot, peeled and chopped 1 celery stick, choppedbunch fresh thyme 1 star anise 1 bay leaf 150ml/¼ pt red wine 2 tbsp tomato purée 2 Portobello mushrooms, left whole500ml/18fl oz beef stock 1 garlic bulb, cut in half salt and freshly ground black pepper 4 tbsp olive oil 1 beef cheek, left whole 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped bunch fresh thyme 1 star anise 1 bay leaf 150ml/¼ pt red wine 2 tbsp tomato purée 2 Portobello mushrooms, left whole 500ml/18fl oz beef stock 1 garlic bulb, cut in half salt and freshly ground black pepper 100g/3½oz unsalted butter1 bay leaf2 sprigs fresh time400g/14oz new potatoes, cleaned, skin on and left whole400ml/14fl oz whole milk 100g/3½oz unsalted butter 1 bay leaf 2 sprigs fresh time 400g/14oz new potatoes, cleaned, skin on and left whole 400ml/14fl oz whole milk 10 large garlic cloves (2 finely chopped)50g/1¾oz fine French beans 2 tbsp olive oil, plus extra for frying1 banana shallot, diced 2 tbsp chopped fresh parsley1 tbsp red wine vinegar 1 tsp Dijon mustard 10 large garlic cloves (2 finely chopped) 50g/1¾oz fine French beans 2 tbsp olive oil, plus extra for frying 1 banana shallot, diced 2 tbsp chopped fresh parsley 1 tbsp red wine vinegar 1 tsp Dijon mustard Method Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared.For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley.Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes. Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared. For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley. Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes.
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"title": "Slow-braised ox cheek with confit garlic recipe",
"content": "Slow-braised ox cheek with confit garlic, mushrooms and French beans An average of 5.0 out of 5 stars from 3 ratings Cooking low and slow is the key to Matt Tebbutt’s melt-in-the-mouth ox cheek, richly flavoured with garlic and red wine. Finish with green beans in a quick vinaigrette and cheats dauphinoise potatoes. 4 tbsp olive oil1 beef cheek, left whole1 onion, chopped1 carrot, peeled and chopped 1 celery stick, choppedbunch fresh thyme 1 star anise 1 bay leaf 150ml/¼ pt red wine 2 tbsp tomato purée 2 Portobello mushrooms, left whole500ml/18fl oz beef stock 1 garlic bulb, cut in half salt and freshly ground black pepper 4 tbsp olive oil 1 beef cheek, left whole 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped bunch fresh thyme 1 star anise 1 bay leaf 150ml/¼ pt red wine 2 tbsp tomato purée 2 Portobello mushrooms, left whole 500ml/18fl oz beef stock 1 garlic bulb, cut in half salt and freshly ground black pepper 100g/3½oz unsalted butter1 bay leaf2 sprigs fresh time400g/14oz new potatoes, cleaned, skin on and left whole400ml/14fl oz whole milk 100g/3½oz unsalted butter 1 bay leaf 2 sprigs fresh time 400g/14oz new potatoes, cleaned, skin on and left whole 400ml/14fl oz whole milk 10 large garlic cloves (2 finely chopped)50g/1¾oz fine French beans 2 tbsp olive oil, plus extra for frying1 banana shallot, diced 2 tbsp chopped fresh parsley1 tbsp red wine vinegar 1 tsp Dijon mustard 10 large garlic cloves (2 finely chopped) 50g/1¾oz fine French beans 2 tbsp olive oil, plus extra for frying 1 banana shallot, diced 2 tbsp chopped fresh parsley 1 tbsp red wine vinegar 1 tsp Dijon mustard Method Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared.For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley.Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes. Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Season the ox cheek. Set a large casserole pot over medium/high heat, add 2tbsp oil, once hot add the ox cheek and colour on all sides. Remove and set aside. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Add the remaining oil to the pot and fry the onion, carrot, celery and herbs. Add the star anise, bay leaf, garlic and thyme, then pour in the wine add the tomato purée, then reduce by half. Add the cheek and mushrooms before covering in the stock and cooking on a low heat for 3–4 hours. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. Remove the cheek and mushrooms and set aside. Strain the sauce and reduce, skimming and discarding any fat as you go. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared. For the cheats dauphinoise potatoes, place the butter in the base of a cold small saucepan. Add the bay leaf, thyme and new potatoes and cover with the milk. Bring to a simmer and cook for 15–20 minutes until all the milk has nearly disappeared. For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. For the garnish, start by covering 8 whole garlic cloves in cold water. Bring to the boil, then drain. Repeat twice more and set aside. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley. Cut the French beans into small pieces. Blanch in boiling water for a few minutes until soft. Drain and throw into a hot frying pan with some olive oil. Add the shallot, chopped garlic and parsley. Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. Mix the 2 tablespoons olive oil with the vinegar and Dijon mustard. Let down with a little water. Toss the green beans in the dressing. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes. To serve, stir the confit garlic cloves into the ox cheek sauce, then spoon the mushrooms, ox cheek, garlic and sauce onto a plate. Serve with the green beans and cooked new potatoes."
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450c63622d3058fe0e90e71c12d0c032afd0181bbb6a6483086f957b959a3754
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Piccalilli recipe
An average of 2.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piccalilli_13702_16x9.jpg Salty, sour and scrumptious. Make a jar of this piccalilli to perk up a picnic or snazz up a Scotch egg. 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces340g/12oz coarse rock salt750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar1 tbsp each English mustard powder, ground ginger and ground turmeric1 tbsp whole yellow mustard seeds2 cloves garlic, chopped175g/6oz light muscovado sugar2-3 tbsp cornflourwarm large sterilised jam jars with screw tops 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces 340g/12oz coarse rock salt 750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar 1 tbsp each English mustard powder, ground ginger and ground turmeric 1 tbsp whole yellow mustard seeds 2 cloves garlic, chopped 175g/6oz light muscovado sugar 2-3 tbsp cornflour warm large sterilised jam jars with screw tops Method Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Recipe tips Prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas½ for 10-15 minutes.
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"title": "Piccalilli recipe",
"content": "An average of 2.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piccalilli_13702_16x9.jpg Salty, sour and scrumptious. Make a jar of this piccalilli to perk up a picnic or snazz up a Scotch egg. 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces340g/12oz coarse rock salt750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar1 tbsp each English mustard powder, ground ginger and ground turmeric1 tbsp whole yellow mustard seeds2 cloves garlic, chopped175g/6oz light muscovado sugar2-3 tbsp cornflourwarm large sterilised jam jars with screw tops 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces 340g/12oz coarse rock salt 750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar 1 tbsp each English mustard powder, ground ginger and ground turmeric 1 tbsp whole yellow mustard seeds 2 cloves garlic, chopped 175g/6oz light muscovado sugar 2-3 tbsp cornflour warm large sterilised jam jars with screw tops Method Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Recipe tips Prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas½ for 10-15 minutes."
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5d37c61c04b717d1f7da2b73d21fc2697b755ef869fe21d0a7c80dce047ae6da
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Pork and vegetable stir-fry recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_hoisin_pork_and_69239_16x9.jpg It's worth taking the time to poach and marinate the pork for this delicious stir-fry. Once that's done it's ready in minutes. 150g/5½oz pork belly1 star anise1 cinnamon stick2 bay leaves1 tbsp fennel seeds2 cloves½ tbsp light soy sauce1 tsp sesame oil½ tsp sugar1 tsp corn flour1 tbsp oil 150g/5½oz pork belly 1 star anise 1 cinnamon stick 2 bay leaves 1 tbsp fennel seeds 2 cloves ½ tbsp light soy sauce 1 tsp sesame oil ½ tsp sugar 1 tsp corn flour 1 tbsp oil 80g/3oz French beans, trimmed1 tbsp vegetable oil2 garlic cloves, thinly chopped½ spring onion, roughly chopped½ onion, finely sliced50g/1¾oz sweet red peppers, thinly sliced50g/1¾oz Chinese cabbage, thinly sliced2 spring onions, finely sliced, to serve 80g/3oz French beans, trimmed 1 tbsp vegetable oil 2 garlic cloves, thinly chopped ½ spring onion, roughly chopped ½ onion, finely sliced 50g/1¾oz sweet red peppers, thinly sliced 50g/1¾oz Chinese cabbage, thinly sliced 2 spring onions, finely sliced, to serve 1 tsp chilli oil1 tbsp hoisin sauce½ tbsp light soy sauce1 tbsp Shaoxing rice wine½ tsp dark soy sauce100ml/3½fl oz fresh chicken stock 1 tsp chilli oil 1 tbsp hoisin sauce ½ tbsp light soy sauce 1 tbsp Shaoxing rice wine ½ tsp dark soy sauce 100ml/3½fl oz fresh chicken stock Method To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour.Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands.Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok.To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals.Mix together the stir-fry sauce ingredients.Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Mix together the stir-fry sauce ingredients. Mix together the stir-fry sauce ingredients. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve.
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"title": "Pork and vegetable stir-fry recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_hoisin_pork_and_69239_16x9.jpg It's worth taking the time to poach and marinate the pork for this delicious stir-fry. Once that's done it's ready in minutes. 150g/5½oz pork belly1 star anise1 cinnamon stick2 bay leaves1 tbsp fennel seeds2 cloves½ tbsp light soy sauce1 tsp sesame oil½ tsp sugar1 tsp corn flour1 tbsp oil 150g/5½oz pork belly 1 star anise 1 cinnamon stick 2 bay leaves 1 tbsp fennel seeds 2 cloves ½ tbsp light soy sauce 1 tsp sesame oil ½ tsp sugar 1 tsp corn flour 1 tbsp oil 80g/3oz French beans, trimmed1 tbsp vegetable oil2 garlic cloves, thinly chopped½ spring onion, roughly chopped½ onion, finely sliced50g/1¾oz sweet red peppers, thinly sliced50g/1¾oz Chinese cabbage, thinly sliced2 spring onions, finely sliced, to serve 80g/3oz French beans, trimmed 1 tbsp vegetable oil 2 garlic cloves, thinly chopped ½ spring onion, roughly chopped ½ onion, finely sliced 50g/1¾oz sweet red peppers, thinly sliced 50g/1¾oz Chinese cabbage, thinly sliced 2 spring onions, finely sliced, to serve 1 tsp chilli oil1 tbsp hoisin sauce½ tbsp light soy sauce1 tbsp Shaoxing rice wine½ tsp dark soy sauce100ml/3½fl oz fresh chicken stock 1 tsp chilli oil 1 tbsp hoisin sauce ½ tbsp light soy sauce 1 tbsp Shaoxing rice wine ½ tsp dark soy sauce 100ml/3½fl oz fresh chicken stock Method To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour.Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands.Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok.To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals.Mix together the stir-fry sauce ingredients.Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Mix together the stir-fry sauce ingredients. Mix together the stir-fry sauce ingredients. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve."
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3d3d0039394699cdb88cba0d28e1a4a1b13499a722b54468621f7ff326cb87a8
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Salade Niçoise recipe
An average of 4.6 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saladenicoise_6572_16x9.jpg Think salad is boring? This classic French Niçoise salad is full of flavour and texture, perfect for popping in your lunchbox. 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick8 new potatoes, cooked and quartered lengthways4 plum tomatoes, roughly chopped115g/4oz extra fine French beans, topped, cooked and drained4 little gem lettuce hearts, quartered lengthways 1 red onion, finely sliced 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved6 anchovy fillets cut lengthways into thin strips16 pitted black olives in brine8 basil leaves, ripped 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick 8 new potatoes, cooked and quartered lengthways 4 plum tomatoes, roughly chopped 115g/4oz extra fine French beans, topped, cooked and drained 4 little gem lettuce hearts, quartered lengthways 1 red onion, finely sliced 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved 6 anchovy fillets cut lengthways into thin strips 16 pitted black olives in brine 8 basil leaves, ripped 105ml/7tbsp extra virgin olive oil3 tbsp aged red wine vinegar2 tbsp freshly chopped parsley2 tbsp freshly snipped chives2 garlic cloves, peeled and finely chopped 1 tsp salt1 tsp ground black pepper 105ml/7tbsp extra virgin olive oil 3 tbsp aged red wine vinegar 2 tbsp freshly chopped parsley 2 tbsp freshly snipped chives 2 garlic cloves, peeled and finely chopped 1 tsp salt 1 tsp ground black pepper Method To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves.
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"title": "Salade Niçoise recipe",
"content": "An average of 4.6 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saladenicoise_6572_16x9.jpg Think salad is boring? This classic French Niçoise salad is full of flavour and texture, perfect for popping in your lunchbox. 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick8 new potatoes, cooked and quartered lengthways4 plum tomatoes, roughly chopped115g/4oz extra fine French beans, topped, cooked and drained4 little gem lettuce hearts, quartered lengthways 1 red onion, finely sliced 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved6 anchovy fillets cut lengthways into thin strips16 pitted black olives in brine8 basil leaves, ripped 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick 8 new potatoes, cooked and quartered lengthways 4 plum tomatoes, roughly chopped 115g/4oz extra fine French beans, topped, cooked and drained 4 little gem lettuce hearts, quartered lengthways 1 red onion, finely sliced 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved 6 anchovy fillets cut lengthways into thin strips 16 pitted black olives in brine 8 basil leaves, ripped 105ml/7tbsp extra virgin olive oil3 tbsp aged red wine vinegar2 tbsp freshly chopped parsley2 tbsp freshly snipped chives2 garlic cloves, peeled and finely chopped 1 tsp salt1 tsp ground black pepper 105ml/7tbsp extra virgin olive oil 3 tbsp aged red wine vinegar 2 tbsp freshly chopped parsley 2 tbsp freshly snipped chives 2 garlic cloves, peeled and finely chopped 1 tsp salt 1 tsp ground black pepper Method To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves."
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3255f9c6b69b1baf85d442433a1643313ed0607e7b6ee9f758fae0a3c3260cec
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French bean and potato sabzi recipe
An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/phaliyan_and_aloo_sabzi_42788_16x9.jpg Use up a mountain of French beans or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt. Each serving provides 148 kcal, 4g protein, 19g carbohydrates (of which 6g sugars), 5g fat (of which 0.5g saturates), 6g fibre and 1.2g salt. 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped2–3 green chillies, chopped150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped 2–3 green chillies, chopped 150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped Method Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Stir through the coriander just before serving. Recipe tips You can use runner beans in this recipe, and you can swap the potatoes out for sweet potato, swede or kohlrabi. It really is a flexible dish!
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"url": "https://www.bbc.co.uk/food/recipes/phaliyan_and_aloo_sabzi_42788",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "French bean and potato sabzi recipe",
"content": "An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/phaliyan_and_aloo_sabzi_42788_16x9.jpg Use up a mountain of French beans or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt. Each serving provides 148 kcal, 4g protein, 19g carbohydrates (of which 6g sugars), 5g fat (of which 0.5g saturates), 6g fibre and 1.2g salt. 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped2–3 green chillies, chopped150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped 6 tsp sunflower oil 2–3 garlic cloves, thinly sliced 200g/7oz onion, roughly chopped 2–3 green chillies, chopped 150g/5½oz tomatoes, chopped 1 tsp turmeric 2 tsp ground coriander 1 tsp salt 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces 350g/12oz French beans, washed and cut into 2cm/¾in pieces handful fresh coriander, roughly chopped Method Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes. Stir through the coriander just before serving. Stir through the coriander just before serving. Recipe tips You can use runner beans in this recipe, and you can swap the potatoes out for sweet potato, swede or kohlrabi. It really is a flexible dish!"
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71552d9ceec91f590320d460059681446f1bfdacd0407315fe11949804c7a51a
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Vegetarian Thai red curry recipe
For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours.For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor.For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned.Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well.Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes.Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume.Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.)When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander.To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned. Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well. Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well. Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes. Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes. Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume. Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume. Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.) Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.) When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts.
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"title": "Vegetarian Thai red curry recipe",
"content": "For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours.For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor.For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned.Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well.Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes.Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume.Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.)When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander.To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned. Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well. Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well. Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes. Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes. Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume. Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume. Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.) Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.) When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts. To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts."
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21f119864d58d7341a355c903239c05040647bf1741577e54f90a70e177d7afc
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The ultimate Christmas roast beef recipe
First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight.You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside.Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed.On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6.Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over.Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes.Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside.When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp.Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes.As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot.Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door.After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm.Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm.For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown.Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm.Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over. Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes. Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes. Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside. Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside. When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp. Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes. Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes. As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot. As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot. Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door. Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door. After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm. After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm. Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm. Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm. For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown. For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown. Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm. Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm. Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat.
|
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The ultimate Christmas roast beef recipe",
"content": "First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight.You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside.Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed.On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6.Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over.Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes.Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside.When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp.Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes.As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot.Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door.After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm.Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm.For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown.Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm.Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over. Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes. Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes. Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half. Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving). Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside. Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside. When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp. Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes. Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes. As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot. As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot. Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door. Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door. After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm. After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm. Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm. Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm. For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown. For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown. Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm. Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm. Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat."
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Sichuan prawns with green beans and tofu recipe
To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves.To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems.Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice.
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"title": "Sichuan prawns with green beans and tofu recipe",
"content": "To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves.To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems.Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the pickle, mince the garlic, ginger and spring onions in a small food processor or blender. Transfer to a bowl and add the drained mushrooms, radish and cucumber. Add the tamari, rice vinegar, chilli bean paste, sesame oil and chilli oil and stir to combine. Chill in the fridge for 15 minutes. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. To make the prawns, mix 1 tbsp of the chilli bean paste with 3 tbsp of the honey, 3 tbsp of the soy sauce, 3 tbsp of Shaoxing rice wine, the garlic and ginger in a large bowl. Set aside a small amount of the marinade for finishing the dish. Add the prawns to the marinade, mix and leave to marinate for a couple of minutes or 15 minutes if you have time. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. Place a griddle pan over a high heat until smoking. Rub 1 tablespoon oil over the prawns. Add the prawns on one side of the griddle and leave for 20 seconds. Turn the prawns over and cook for another 15 seconds. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. While the prawns are cooking, place the onion on the other side of griddle, stir-fry for 10 seconds to soften, release the flavour and caramelise at the edges. Add the green chillies, dried chillies and celery. Add the five-spice powder to the vegetables. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. Deglaze the pan with the remaining Shaoxing rice wine, combining the prawns with the vegetables in the pan. Season everything with the remaining chilli bean paste, light soy sauce, Chinkiang vinegar and chilli oil. Add the peanuts and toss everything together. Stir in the coriander stems and garnish with coriander leaves. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. To make the green beans and tofu, place a wok over a high heat and, when the wok starts to smoke, add the oil. Add the ginger, Sichuan peppercorns and red chilli and toss for a few seconds. Add the French beans, toss well, then add a small splash of cold water to create some steam to cook the beans. Toss for 2–3 minutes until the beans are tender, then season with the lemon juice, vinegar, light soy sauce, chilli oil and sesame oil. Remove from the heat. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Place the chilled tofu on a plate and pour the beans over. Garnish with the coriander leaves and stems. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice. Add the coriander to the pickle and toss together to combine with the pickle. Serve all the dishes in separate bowls, drizzling the remaining marinade over the prawns, and take to the table for family serving along with the steamed jasmine rice."
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a7956fac5e98639e8b5b98fbd0ee492288d6efee5888d33beac30452b7564668
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Thai-style seafood jungle curry recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_seafood_jungle_97976_16x9.jpg Seafood lovers will go mad for this aromatic Thai-style curry featuring prawns, clams, scallops, squid and bream. 5 small Thai shallots, roughly chopped2 lemongrass stalks, roughly chopped6 garlic cloves, roughly chopped4 Thai green chillies, roughly chopped1 tsp white peppercorns 4cm/1½in piece fresh ginger or galangal10g/⅓oz shrimp paste 20g coriander, stalks and leaves separated, leaves reserved½ tsp salt 5 small Thai shallots, roughly chopped 2 lemongrass stalks, roughly chopped 6 garlic cloves, roughly chopped 4 Thai green chillies, roughly chopped 1 tsp white peppercorns 4cm/1½in piece fresh ginger or galangal 10g/⅓oz shrimp paste 20g coriander, stalks and leaves separated, leaves reserved ½ tsp salt 2 tbsp vegetable oil20g/¾oz palm sugar 4 tbsp Thai fish sauce 100ml/3½fl oz rice wine 3 baby aubergines, halved 225g tin bamboo shoots100g/3½oz French beans 1 litre/1¾ pint chicken stock 3 stems green peppercorns6 lime leaves 250g/9oz live clams, scrubbed and debearded6 large raw tiger prawns, heads removed, shells removed, de-veined and butterflied3 scallops, shells removed, cut in half 2 medium squid, cleaned, flesh cut into small pieces and scored 2 medium bream or snapper fillets, cut into 4 pieces1 large bunch Thai basil, leaves torn 2 tbsp vegetable oil 20g/¾oz palm sugar 4 tbsp Thai fish sauce 100ml/3½fl oz rice wine 3 baby aubergines, halved 225g tin bamboo shoots 100g/3½oz French beans 1 litre/1¾ pint chicken stock 3 stems green peppercorns 6 lime leaves 250g/9oz live clams, scrubbed and debearded 6 large raw tiger prawns, heads removed, shells removed, de-veined and butterflied 3 scallops, shells removed, cut in half 2 medium squid, cleaned, flesh cut into small pieces and scored 2 medium bream or snapper fillets, cut into 4 pieces 1 large bunch Thai basil, leaves torn 2 tbsp Thai basil leaves2 tbsp coriander leaves2 tbsp mint leaves1 red chilli, finely sliced 2 tbsp Thai basil leaves 2 tbsp coriander leaves 2 tbsp mint leaves 1 red chilli, finely sliced Method To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside.To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes.Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer.Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves.Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli. To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside. To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside. To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes. To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes. Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer. Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer. Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves. Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli. Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli.
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"title": "Thai-style seafood jungle curry 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/thai_seafood_jungle_97976_16x9.jpg Seafood lovers will go mad for this aromatic Thai-style curry featuring prawns, clams, scallops, squid and bream. 5 small Thai shallots, roughly chopped2 lemongrass stalks, roughly chopped6 garlic cloves, roughly chopped4 Thai green chillies, roughly chopped1 tsp white peppercorns 4cm/1½in piece fresh ginger or galangal10g/⅓oz shrimp paste 20g coriander, stalks and leaves separated, leaves reserved½ tsp salt 5 small Thai shallots, roughly chopped 2 lemongrass stalks, roughly chopped 6 garlic cloves, roughly chopped 4 Thai green chillies, roughly chopped 1 tsp white peppercorns 4cm/1½in piece fresh ginger or galangal 10g/⅓oz shrimp paste 20g coriander, stalks and leaves separated, leaves reserved ½ tsp salt 2 tbsp vegetable oil20g/¾oz palm sugar 4 tbsp Thai fish sauce 100ml/3½fl oz rice wine 3 baby aubergines, halved 225g tin bamboo shoots100g/3½oz French beans 1 litre/1¾ pint chicken stock 3 stems green peppercorns6 lime leaves 250g/9oz live clams, scrubbed and debearded6 large raw tiger prawns, heads removed, shells removed, de-veined and butterflied3 scallops, shells removed, cut in half 2 medium squid, cleaned, flesh cut into small pieces and scored 2 medium bream or snapper fillets, cut into 4 pieces1 large bunch Thai basil, leaves torn 2 tbsp vegetable oil 20g/¾oz palm sugar 4 tbsp Thai fish sauce 100ml/3½fl oz rice wine 3 baby aubergines, halved 225g tin bamboo shoots 100g/3½oz French beans 1 litre/1¾ pint chicken stock 3 stems green peppercorns 6 lime leaves 250g/9oz live clams, scrubbed and debearded 6 large raw tiger prawns, heads removed, shells removed, de-veined and butterflied 3 scallops, shells removed, cut in half 2 medium squid, cleaned, flesh cut into small pieces and scored 2 medium bream or snapper fillets, cut into 4 pieces 1 large bunch Thai basil, leaves torn 2 tbsp Thai basil leaves2 tbsp coriander leaves2 tbsp mint leaves1 red chilli, finely sliced 2 tbsp Thai basil leaves 2 tbsp coriander leaves 2 tbsp mint leaves 1 red chilli, finely sliced Method To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside.To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes.Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer.Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves.Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli. To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside. To make the curry paste, add all the ingredients to a food processor and blend together until smooth. Set aside. To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes. To make the curry, heat the oil in a large, lidded sauté pan on a medium heat, add 2–3 tablespoons of the paste and cook out for 3–4 minutes. Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer. Add the sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns and lime leaves to the pan and bring to a simmer. Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Discard any clams with broken shells and any that refuse to close when tapped, then add the remaining clams to the curry. Place a lid on the pan and cook for a couple of minutes until the clams have opened. Discard any clams that remain closed. Add the remaining fish and cook for a few minutes until the prawns are cooked through. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves. Finely chop the reserved coriander leaves and stir through the curry, alongside the basil leaves. Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli. Spoon into a serving bowl and garnish with the basil, coriander and mint leaves and red chilli."
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b5daf95c72d32d268333e989cf72c839536ff6e8dda7c8bf0dd8b2fcc5a00ba8
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Chargrilled top rump, beans and roast potatoes recipe
Chargrilled top rump with green bean salad and roast potatoes An average of 0.0 out of 5 stars from 0 ratings Picanha is a cut of beef, taken from the top of the rump – it is also known as rump cap. 50ml/2fl oz vegetable oil8 Maris Piper potatoes, par-boiled50g/1¾oz semolina100g/3½oz unsalted butter 3 garlic cloves, minced1 tbsp chopped fresh thyme1 bay leaf salt and freshly ground black pepper 50ml/2fl oz vegetable oil 8 Maris Piper potatoes, par-boiled 50g/1¾oz semolina 100g/3½oz unsalted butter 3 garlic cloves, minced 1 tbsp chopped fresh thyme 1 bay leaf salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic2 confit banana shallots salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic 2 confit banana shallots salt and freshly ground black pepper 200g/7oz French beans, trimmed2 shallots, peeled and diced2 tbsp chopped fresh tarragon2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and gratedsalt and freshly ground black pepper 200g/7oz French beans, trimmed 2 shallots, peeled and diced 2 tbsp chopped fresh tarragon 2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and grated salt and freshly ground black pepper Method To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals.
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"title": "Chargrilled top rump, beans and roast potatoes recipe",
"content": "Chargrilled top rump with green bean salad and roast potatoes An average of 0.0 out of 5 stars from 0 ratings Picanha is a cut of beef, taken from the top of the rump – it is also known as rump cap. 50ml/2fl oz vegetable oil8 Maris Piper potatoes, par-boiled50g/1¾oz semolina100g/3½oz unsalted butter 3 garlic cloves, minced1 tbsp chopped fresh thyme1 bay leaf salt and freshly ground black pepper 50ml/2fl oz vegetable oil 8 Maris Piper potatoes, par-boiled 50g/1¾oz semolina 100g/3½oz unsalted butter 3 garlic cloves, minced 1 tbsp chopped fresh thyme 1 bay leaf salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic2 confit banana shallots salt and freshly ground black pepper 1 beef top rump or picanha cut 2 heads confit garlic 2 confit banana shallots salt and freshly ground black pepper 200g/7oz French beans, trimmed2 shallots, peeled and diced2 tbsp chopped fresh tarragon2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and gratedsalt and freshly ground black pepper 200g/7oz French beans, trimmed 2 shallots, peeled and diced 2 tbsp chopped fresh tarragon 2 tbsp olive oil moscatel vinegar, to taste 20g/¾oz horseradish root, peeled and grated salt and freshly ground black pepper Method To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals. To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals."
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670a95bbb8586ac3c8a760f4eb511b5ceec3feb40a12e9308b2889d72c755dcc
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Thai pork krapow recipe
An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_holy_basil_pork_70386_16x9.jpg Matt Tebbutt cooked up this spicy Thai holy basil pork stir-fry on Saturday Kitchen. Perfect for a Friday night in. 4 bird's-eye chilliespinch salt8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock2 tbsp vegetable oil3 banana shallots, thinly sliced 500g/1lb 2oz pork mince100g/3½oz French beans, sliced into 1cm pieces25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 bird's-eye chillies pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce 1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock 2 tbsp vegetable oil 3 banana shallots, thinly sliced 500g/1lb 2oz pork mince 100g/3½oz French beans, sliced into 1cm pieces 25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 tbsp vegetable oil4 free-range eggssteamed jasmine rice 4 tbsp vegetable oil 4 free-range eggs steamed jasmine rice Method Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute.Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Grind the chillies, salt and garlic together in a pestle and mortar. Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai pork krapow recipe",
"content": "An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_holy_basil_pork_70386_16x9.jpg Matt Tebbutt cooked up this spicy Thai holy basil pork stir-fry on Saturday Kitchen. Perfect for a Friday night in. 4 bird's-eye chilliespinch salt8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock2 tbsp vegetable oil3 banana shallots, thinly sliced 500g/1lb 2oz pork mince100g/3½oz French beans, sliced into 1cm pieces25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 bird's-eye chillies pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce 1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz pork stock or chicken stock 2 tbsp vegetable oil 3 banana shallots, thinly sliced 500g/1lb 2oz pork mince 100g/3½oz French beans, sliced into 1cm pieces 25g/1oz holy basil (or Italian basil), leaves picked and roughly chopped, plus extra for garnish 4 tbsp vegetable oil4 free-range eggssteamed jasmine rice 4 tbsp vegetable oil 4 free-range eggs steamed jasmine rice Method Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute.Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Grind the chillies, salt and garlic together in a pestle and mortar. Grind the chillies, salt and garlic together in a pestle and mortar. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Mix the soy sauces, fish sauce, sugar, oyster sauce and stock together in a jug and set aside. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Heat the oil in a frying pan or wok and fry the shallots over a medium heat until softened, then add the chilli and garlic paste and fry again for a minute. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. Add the pork and green beans then turn up the heat. Use a spatula to break up the pork mince as it cooks and stir it around until crisp. Then add the liquids and cook, stirring, until reduced by half. Stir through the holy basil. To serve, heat the oil in a frying pan and fry the eggs to your liking. To serve, heat the oil in a frying pan and fry the eggs to your liking. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg. Serve the Thai holy basil pork with a portion of steamed jasmine rice on the side and top each serving with a fried egg."
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3973d8073f49dc9385bdefde877f4e077d67a597c7258dee8d5f59f340f9da27
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Spiced lentils and aubergine toast recipe
An average of 4.5 out of 5 stars from 2 ratings If you like to think outside the box with toast toppings, and you’re a fan of the naturally smoky flavours of roasted aubergine, you are likely to love this recipe. 2 aubergines, halved and scored in a criss-cross patterndash olive oil2 garlic cloves, finely chopped 1 lemongrass stick, shredded 1 knob ginger, finely chopped 2 tsp finely chopped fresh coriander2 slices white bread 100g/3½oz white sesame seeds 2 aubergines, halved and scored in a criss-cross pattern dash olive oil 2 garlic cloves, finely chopped 1 lemongrass stick, shredded 1 knob ginger, finely chopped 2 tsp finely chopped fresh coriander 2 slices white bread 100g/3½oz white sesame seeds dash oil1 onion, finely chopped2 sticks celery, finely chopped50g/1¾oz fine French beans, thinly sliced2 lime leaves 1 Thai red chilli, sliced in half1 Thai green chilli, sliced in half1 tbsp Thai red curry paste 200g/7oz Puy lentils500ml/18fl oz vegetable stock 1 aubergine, finely chopped4 spring onions, thinly sliced1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh basil dash oil 1 onion, finely chopped 2 sticks celery, finely chopped 50g/1¾oz fine French beans, thinly sliced 2 lime leaves 1 Thai red chilli, sliced in half 1 Thai green chilli, sliced in half 1 tbsp Thai red curry paste 200g/7oz Puy lentils 500ml/18fl oz vegetable stock 1 aubergine, finely chopped 4 spring onions, thinly sliced 1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh basil Method To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly.To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm.To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side. To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly. To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm. To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm. To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side. To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side.
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"title": "Spiced lentils and aubergine toast recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings If you like to think outside the box with toast toppings, and you’re a fan of the naturally smoky flavours of roasted aubergine, you are likely to love this recipe. 2 aubergines, halved and scored in a criss-cross patterndash olive oil2 garlic cloves, finely chopped 1 lemongrass stick, shredded 1 knob ginger, finely chopped 2 tsp finely chopped fresh coriander2 slices white bread 100g/3½oz white sesame seeds 2 aubergines, halved and scored in a criss-cross pattern dash olive oil 2 garlic cloves, finely chopped 1 lemongrass stick, shredded 1 knob ginger, finely chopped 2 tsp finely chopped fresh coriander 2 slices white bread 100g/3½oz white sesame seeds dash oil1 onion, finely chopped2 sticks celery, finely chopped50g/1¾oz fine French beans, thinly sliced2 lime leaves 1 Thai red chilli, sliced in half1 Thai green chilli, sliced in half1 tbsp Thai red curry paste 200g/7oz Puy lentils500ml/18fl oz vegetable stock 1 aubergine, finely chopped4 spring onions, thinly sliced1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh basil dash oil 1 onion, finely chopped 2 sticks celery, finely chopped 50g/1¾oz fine French beans, thinly sliced 2 lime leaves 1 Thai red chilli, sliced in half 1 Thai green chilli, sliced in half 1 tbsp Thai red curry paste 200g/7oz Puy lentils 500ml/18fl oz vegetable stock 1 aubergine, finely chopped 4 spring onions, thinly sliced 1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh basil Method To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly.To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm.To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side. To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the aubergine toast, preheat the oven to 200C/180C Fan/Gas 6. Brush the aubergine with oil and stud with the garlic, lemongrass and ginger. Wrap in foil and cook for one hour. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. To make the spiced lentils, heat the oil in a saucepan. Add the onion and fry until nearly softened, add the celery and fry a little more. Add the French beans, lime leaves, chillies and curry paste. Once the vegetables are soft, add the lentils and vegetable stock. Simmer until the lentils are cooked. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly. Meanwhile, to continue the aubergine toast, remove the aubergine from the oven and cool slightly. Remove the aubergine from the foil, scrape out the flesh, discarding the skin and chop the flesh well. If you have time, leave to dry slightly. To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm. To finish the spiced lentils, heat another dash of oil in a frying pan and fry the aubergines. Add the fried aubergines to the spiced lentils with the spring onions and herbs. Taste and season with salt and freshly ground black pepper. Keep warm. To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side. To finish the aubergine toast, spread the puréed aubergine on the bread. Sprinkle the sesame seeds on a clean surface and press the aubergine-side of the covered bread into the sesame seeds. Heat a little oil in a frying pan and fry the bread aubergine-side down until golden-brown. Flip over and cook until golden-brown. Cut into fingers and serve with the spiced lentils on the side."
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Hot hot roots with fresh mango and coconut relish recipe
For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant.Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.)Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessaryMeanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.)Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside. For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant. For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant. Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper. Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.) Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.) Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessary Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessary Meanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Meanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.) Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.) Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside. Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside.
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"title": "Hot hot roots with fresh mango and coconut relish recipe",
"content": "For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant.Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.)Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessaryMeanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.)Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside. For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant. For the hot hot roots, heat the oil in a casserole over a medium heat and add the onions. Fry for 4-5 minutes, or until golden-brown, stirring well to ensure they don't burn. Add the garlic, ginger and chilli and cook for a further 5-6 minutes, stirring regularly, then add the spices and cook for a further minute, or until fragrant. Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper. Stir in the carrots, parsnips, sweet potatoes and potatoes and continue to cook for 4-5 minutes, or until softened and golden-brown. Add the vegetable stock (or water), bay leaves, tomato purée, soft dark brown sugar and crushed cashew nuts and stir to combine. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.) Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the vegetables are tender, adding extra stock if the mixture becomes too dry. (The sauce should be thick enough to just coat the vegetables.) Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessary Add the beans and spinach, cook for a further three minutes, or until the beans are just tender, then stir in the cream. Add half the lime juice and season, to taste, with salt and freshly ground black pepper, adding more lime juice, to taste, as necessary Meanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Meanwhile, for the mango and coconut relish, transfer the soaked coconut to a food processor (squeeze the coconut to remove any excess water). Add the mustard seeds, caster sugar, rum and salt and blend to a coarse paste. Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.) Layer the mango slices with spoonfuls of the coconut paste onto a serving plate, squeezing over the lime juice and a sprinkle of chilli between each layer. Sprinkle the mint over the top of the relish. (If you're preparing the relish ahead of time, add the mint just before serving.) Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside. Serve the hot hot roots scattered with chopped cashew nuts, and spoon the relish alongside."
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29be6a0869aad1871c80f97f3ee4595857c2e91db62e86c7ca9be1ea5fee414d
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Curried poha rice, mackerel and tomato relish recipe
An average of 4.7 out of 5 stars from 6 ratings Poha is a flattened rice grain that cooks much more quickly than regular rice! Saliha serves hers with plenty of spices and smoked mackerel. 3 tbsp olive oil 1 red onion, finely sliced1 tsp black mustard seedshandful fresh curry leaves1 tsp cumin seeds½ tsp dried chilli flakes1 tsp turmeric100g/3½oz frozen peas150g/5½oz Tenderstem broccoli spears100g/3½oz French beans, trimmed200g/7oz poha/pawa rice1 lemon, juice onlyhandful fresh coriander leaves, finely chopped handful roasted peanuts with red skins onsmall handful dried coconut flakes (not desiccated coconut)salt 3 tbsp olive oil 1 red onion, finely sliced 1 tsp black mustard seeds handful fresh curry leaves 1 tsp cumin seeds ½ tsp dried chilli flakes 1 tsp turmeric 100g/3½oz frozen peas 150g/5½oz Tenderstem broccoli spears 100g/3½oz French beans, trimmed 200g/7oz poha/pawa rice 1 lemon, juice only handful fresh coriander leaves, finely chopped handful roasted peanuts with red skins on small handful dried coconut flakes (not desiccated coconut) salt 3 hot smoked mackerel fillets4 tbsp Sri Lankan katta sambol paste1 tbsp olive oil 3 hot smoked mackerel fillets 4 tbsp Sri Lankan katta sambol paste 1 tbsp olive oil ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar 100g/3½oz pomegranate seeds 100g/3½oz pomegranate seeds Method To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes.To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Curried poha rice, mackerel and tomato relish recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings Poha is a flattened rice grain that cooks much more quickly than regular rice! Saliha serves hers with plenty of spices and smoked mackerel. 3 tbsp olive oil 1 red onion, finely sliced1 tsp black mustard seedshandful fresh curry leaves1 tsp cumin seeds½ tsp dried chilli flakes1 tsp turmeric100g/3½oz frozen peas150g/5½oz Tenderstem broccoli spears100g/3½oz French beans, trimmed200g/7oz poha/pawa rice1 lemon, juice onlyhandful fresh coriander leaves, finely chopped handful roasted peanuts with red skins onsmall handful dried coconut flakes (not desiccated coconut)salt 3 tbsp olive oil 1 red onion, finely sliced 1 tsp black mustard seeds handful fresh curry leaves 1 tsp cumin seeds ½ tsp dried chilli flakes 1 tsp turmeric 100g/3½oz frozen peas 150g/5½oz Tenderstem broccoli spears 100g/3½oz French beans, trimmed 200g/7oz poha/pawa rice 1 lemon, juice only handful fresh coriander leaves, finely chopped handful roasted peanuts with red skins on small handful dried coconut flakes (not desiccated coconut) salt 3 hot smoked mackerel fillets4 tbsp Sri Lankan katta sambol paste1 tbsp olive oil 3 hot smoked mackerel fillets 4 tbsp Sri Lankan katta sambol paste 1 tbsp olive oil ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar ½ green chilli, roughly chopped 1 ripe tomato, roughly chopped 1 lemon, juice only 1 handful fresh coriander ½ tsp caster sugar 100g/3½oz pomegranate seeds 100g/3½oz pomegranate seeds Method To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes.To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. To make the poha rice, heat the oil in a wok, add the onion and fry until just turning golden. Add the mustard seeds, curry leaves, cumin seeds, chilli flakes and turmeric. Stir well, ensuring that none of the spices catch. Add the peas, broccoli and beans and stir well, ensuring the vegetables are coated evenly with the spiced onion mixture. Cook the vegetables for a few minutes until softened. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. Pour warm water into a large bowl. Drop the rice into the warm water and, after 15 seconds, drain with a sieve. Add the rice immediately to the wok and stir well. The rice will rehydrate completely in 1–2 minutes. Season with salt and lemon juice to taste and garnish with the coriander, peanuts and coconut flakes. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the mackerel, brush the mackerel with the sambol paste. Heat the oil in a non-stick pan and fry the mackerel for 1 minute on each side. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. To make the tomato relish, blend the ingredients with a little water for about 30 seconds in a food processor or blender to form a coarse relish. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top. Serve the rice topped with the mackerel fillets and with the tomato relish on the side. Scatter the pomegranate seeds on top."
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"subdomain": "Recipes"
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f6220f9c03ef036eaf888e2263cee01d76f0b62d6ac1b4d4789ea6f32d5fe302
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Niçoise salade recipe
An average of 4.7 out of 5 stars from 3 ratings A classic Niçoise salade, much loved in France, using fresh tuna steak. 400g/14oz fresh tuna loin1 tbsp olive oil4 free-range eggs110g/4oz French beans, cooked10 cherry tomatoesolive oil, for drizzling 8 new potatoes, cooked10 black olives1 Little Gem lettuce 400g/14oz fresh tuna loin 1 tbsp olive oil 4 free-range eggs 110g/4oz French beans, cooked 10 cherry tomatoes olive oil, for drizzling 8 new potatoes, cooked 10 black olives 1 Little Gem lettuce ½ garlic clove2 canned anchovy fillets, drained1 free-range egg yolk½ lemon, juice only110ml/4oz olive oil1 tsp Dijon mustardsalt and freshly ground black pepper ½ garlic clove 2 canned anchovy fillets, drained 1 free-range egg yolk ½ lemon, juice only 110ml/4oz olive oil 1 tsp Dijon mustard salt and freshly ground black pepper Method Preheat the oven to 210C/415F/Gas 7.For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side.Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre.Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell.Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways.Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened.For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste.Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk.Stir in the mustard and season, to taste, with salt and freshly ground black pepper.To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well.To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad. Preheat the oven to 210C/415F/Gas 7. Preheat the oven to 210C/415F/Gas 7. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre. Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell. Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell. Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways. Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad.
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"url": "https://www.bbc.co.uk/food/recipes/tunasaladenicoise_87913",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Niçoise salade recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings A classic Niçoise salade, much loved in France, using fresh tuna steak. 400g/14oz fresh tuna loin1 tbsp olive oil4 free-range eggs110g/4oz French beans, cooked10 cherry tomatoesolive oil, for drizzling 8 new potatoes, cooked10 black olives1 Little Gem lettuce 400g/14oz fresh tuna loin 1 tbsp olive oil 4 free-range eggs 110g/4oz French beans, cooked 10 cherry tomatoes olive oil, for drizzling 8 new potatoes, cooked 10 black olives 1 Little Gem lettuce ½ garlic clove2 canned anchovy fillets, drained1 free-range egg yolk½ lemon, juice only110ml/4oz olive oil1 tsp Dijon mustardsalt and freshly ground black pepper ½ garlic clove 2 canned anchovy fillets, drained 1 free-range egg yolk ½ lemon, juice only 110ml/4oz olive oil 1 tsp Dijon mustard salt and freshly ground black pepper Method Preheat the oven to 210C/415F/Gas 7.For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side.Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre.Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell.Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways.Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened.For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste.Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk.Stir in the mustard and season, to taste, with salt and freshly ground black pepper.To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well.To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad. Preheat the oven to 210C/415F/Gas 7. Preheat the oven to 210C/415F/Gas 7. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre. Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell. Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under cold water to stop them continuing to cook. Peel off the shell. Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways. Bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water, then slice in half lengthways. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad."
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855597ec78eb516bd6c8190e313cddd1895de9e7186c1038fe58b6b130cfcd45
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Grilled red mullet with clams recipe
An average of 0.0 out of 5 stars from 0 ratings A nice, fresh fish supper with pancetta, clams, greens and mini pasta tubes topped with a breadcrumbed red mullet fillet. 1kg/2lb 4oz clams in shell2 red mullet fillets, pin-boned and trimmed2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley1 lemon, zest only50g/1¾oz unsmoked pancetta, diced olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 green chilli, finely chopped 1 small stick rosemary1 stick celery, finely chopped2 tbsp double podded young broad beans100g/3½oz French beans, finely chopped 3 tbsp ditalini pasta (small tubes) 100ml/3½fl oz vermouth 2 small courgettes, finely chopped4 sorrel leaves, shredded 1kg/2lb 4oz clams in shell 2 red mullet fillets, pin-boned and trimmed 2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley 1 lemon, zest only 50g/1¾oz unsmoked pancetta, diced olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 green chilli, finely chopped 1 small stick rosemary 1 stick celery, finely chopped 2 tbsp double podded young broad beans 100g/3½oz French beans, finely chopped 3 tbsp ditalini pasta (small tubes) 100ml/3½fl oz vermouth 2 small courgettes, finely chopped 4 sorrel leaves, shredded Method Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside.Preheat the grill to medium.Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet.Cook under the grill until cooked through. Set aside. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside.Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open.Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside. Preheat the grill to medium. Preheat the grill to medium. Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet. Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet. Cook under the grill until cooked through. Set aside. Cook under the grill until cooked through. Set aside. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside. Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open. Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open. Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet.
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"title": "Grilled red mullet with clams recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A nice, fresh fish supper with pancetta, clams, greens and mini pasta tubes topped with a breadcrumbed red mullet fillet. 1kg/2lb 4oz clams in shell2 red mullet fillets, pin-boned and trimmed2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley1 lemon, zest only50g/1¾oz unsmoked pancetta, diced olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 green chilli, finely chopped 1 small stick rosemary1 stick celery, finely chopped2 tbsp double podded young broad beans100g/3½oz French beans, finely chopped 3 tbsp ditalini pasta (small tubes) 100ml/3½fl oz vermouth 2 small courgettes, finely chopped4 sorrel leaves, shredded 1kg/2lb 4oz clams in shell 2 red mullet fillets, pin-boned and trimmed 2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley 1 lemon, zest only 50g/1¾oz unsmoked pancetta, diced olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 green chilli, finely chopped 1 small stick rosemary 1 stick celery, finely chopped 2 tbsp double podded young broad beans 100g/3½oz French beans, finely chopped 3 tbsp ditalini pasta (small tubes) 100ml/3½fl oz vermouth 2 small courgettes, finely chopped 4 sorrel leaves, shredded Method Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside.Preheat the grill to medium.Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet.Cook under the grill until cooked through. Set aside. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside.Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open.Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Set aside. Preheat the grill to medium. Preheat the grill to medium. Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet. Combine the crumbs, parsley and lemon zest in a small bowl and sprinkle it over the mullet. Cook under the grill until cooked through. Set aside. Cook under the grill until cooked through. Set aside. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Fry the pancetta in a medium sauté pan until coloured and remove. Add a dash of oil if needed with the onion, garlic, chilli, rosemary and celery and fry until softened. Add the broad beans and French beans. Sweat gently for 5 minutes. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside. Meanwhile, cook the pasta in a pan of boiling water according to packet instructions. Drain and set aside. Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open. Heat a dash of oil in a large lidded saucepan, add the clams and vermouth and cover tightly with the lid. Cook for 2-3 minutes, shaking the pan every now and then until the clams open. Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Drain the clams and reserve the cooking liquor. Pick through the clams and discard any that have remained shut. Remove the meat from the shells and strain the liquor of any grit. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. Add the courgettes and pancetta back to the pan. Add the clam liquor and bring to the boil. Stir in the clams, reserved pasta and the sorrel. Add salt and freshly ground black pepper to taste. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet. To serve, spoon the clams and sauce into a serving bowl and top with the red mullet."
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9e0b2baf3a571caed8e588b279d01c97435110cbf9464d655419dadd2b093668
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Zesty chilli tiger prawns recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01b0lh7.jpg A quick and tasty prawn stir-fry recipe. 2 tbsp groundnut oil or vegetable oil5 garlic cloves, finely chopped1 red chilli, finely chopped200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry1 lime, juice only75g/3oz French beans, topped and tailed, chopped into 1cm/½in piecespinch sea salt1 tsp dried chilli flakes 2 tbsp groundnut oil or vegetable oil 5 garlic cloves, finely chopped 1 red chilli, finely chopped 200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry 1 lime, juice only 75g/3oz French beans, topped and tailed, chopped into 1cm/½in pieces pinch sea salt 1 tsp dried chilli flakes Method Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes.Pile the chilli prawns onto a serving plate and serve immediately. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Pile the chilli prawns onto a serving plate and serve immediately. Pile the chilli prawns onto a serving plate and serve immediately.
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"url": "https://www.bbc.co.uk/food/recipes/zestychillitigerpraw_89289",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Zesty chilli tiger prawns recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01b0lh7.jpg A quick and tasty prawn stir-fry recipe. 2 tbsp groundnut oil or vegetable oil5 garlic cloves, finely chopped1 red chilli, finely chopped200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry1 lime, juice only75g/3oz French beans, topped and tailed, chopped into 1cm/½in piecespinch sea salt1 tsp dried chilli flakes 2 tbsp groundnut oil or vegetable oil 5 garlic cloves, finely chopped 1 red chilli, finely chopped 200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry 1 lime, juice only 75g/3oz French beans, topped and tailed, chopped into 1cm/½in pieces pinch sea salt 1 tsp dried chilli flakes Method Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes.Pile the chilli prawns onto a serving plate and serve immediately. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. Pile the chilli prawns onto a serving plate and serve immediately. Pile the chilli prawns onto a serving plate and serve immediately."
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10489a546727289454274d14e3217e6ff13139a959cd3ae1c118a9bbcbded7ca
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Peanut chicken noodles recipe
An average of 3.3 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_chicken_noodles_21829_16x9.jpg These simple chicken noodles are full of nutty flavour from a simple soy and peanut sauce. Using a bag of ready-chopped stir-fry vegetables saves time and money. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 523 kcal, 37.3g protein, 31.4g carbohydrate (of which 10.8g sugars), 38.2g fat (of which 7.9g saturates), 3.5g fibre and 3.96g salt. 250g/9oz dried noodles (such as egg noodles)2 tsp vegetable oil1 large pack stir-fry vegetable mix (about 600g/1lb 5oz)3 garlic cloves, crushed⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 250g/9oz dried noodles (such as egg noodles) 2 tsp vegetable oil 1 large pack stir-fry vegetable mix (about 600g/1lb 5oz) 3 garlic cloves, crushed ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 120g/4¼oz crunchy peanut butter6 tbsp dark soy sauce4 tbsp boiling water 120g/4¼oz crunchy peanut butter 6 tbsp dark soy sauce 4 tbsp boiling water Method Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions.To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside.Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Recipe tips If you’d prefer to chop your own vegetables of course you can, but it’s often cheaper to buy them like this. Not to mention easier! This sauce can look a bit odd and lumpy as you try to mix it. That’s why we gradually add the liquid a bit at a time, but it will come together eventually. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe.
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"url": "https://www.bbc.co.uk/food/recipes/peanut_chicken_noodles_21829",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Peanut chicken noodles recipe",
"content": "An average of 3.3 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_chicken_noodles_21829_16x9.jpg These simple chicken noodles are full of nutty flavour from a simple soy and peanut sauce. Using a bag of ready-chopped stir-fry vegetables saves time and money. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 523 kcal, 37.3g protein, 31.4g carbohydrate (of which 10.8g sugars), 38.2g fat (of which 7.9g saturates), 3.5g fibre and 3.96g salt. 250g/9oz dried noodles (such as egg noodles)2 tsp vegetable oil1 large pack stir-fry vegetable mix (about 600g/1lb 5oz)3 garlic cloves, crushed⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 250g/9oz dried noodles (such as egg noodles) 2 tsp vegetable oil 1 large pack stir-fry vegetable mix (about 600g/1lb 5oz) 3 garlic cloves, crushed ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), shredded using two forks 120g/4¼oz crunchy peanut butter6 tbsp dark soy sauce4 tbsp boiling water 120g/4¼oz crunchy peanut butter 6 tbsp dark soy sauce 4 tbsp boiling water Method Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions.To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside.Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. Put the noodles in a large bowl and cover with boiling water. Set aside for 10–15 minutes. Alternatively cook according to the packet instructions. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. To make the sauce, mix the peanut butter with 3 tablespoons soy sauce using a whisk or a fork in a small bowl. When it has mixed together, add the rest of the soy sauce. When all combined, add the boiling water. Set aside. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Heat the oil in a large frying pan over a high heat. Add the stir-fry vegetables, garlic and shredded chicken. Cook for 5–7 minutes until the vegetables are softened and the chicken is heated through. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Check that the noodles are cooked through and drain. Add the noodles to the pan, and add the peanut sauce. Give everything a good stir until combined. Serve immediately. Recipe tips If you’d prefer to chop your own vegetables of course you can, but it’s often cheaper to buy them like this. Not to mention easier! This sauce can look a bit odd and lumpy as you try to mix it. That’s why we gradually add the liquid a bit at a time, but it will come together eventually. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe."
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3144e20b4a2ffaa2ef2bb6e2dc318c5d5dbb06af059278e686e36e138a388099
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Sausage and tomato pie recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_tomato_pie_95357_16x9.jpg This puff pastry sausage pie is quick and easy to put together and will be a winner with the whole family. If you have a rectangular roasting tin or baking dish, use it to cook the sausages as the pastry sheet will fit neatly on top avoiding any fussy shaping and trimming. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. The batch-cooked tomato sauce makes enough for this recipe and a pasta bake. If you're not following the meal plan you'll need to halve the tomato sauce ingredients (or freeze the remaining half to use in other recipes). Each serving provides 972 kcal, 31.2g protein, 68.1g carbohydrate (of which 17.4g sugars), 60.3g fat (of which 24.7g saturates), 15.7g fibre and 3.05g salt. 2 tsp olive oil2 onions, finely chopped3 garlic cloves, crushed2 x 400g tins chopped tomatoes500g/1lb 2oz passata2 tsp sugar or honey (optional)salt and ground black pepper 2 tsp olive oil 2 onions, finely chopped 3 garlic cloves, crushed 2 x 400g tins chopped tomatoes 500g/1lb 2oz passata 2 tsp sugar or honey (optional) salt and ground black pepper 454g/1lb sausages (about 8)500g/1lb 2oz carrots, peeled and cut into 2cm/¾in chunks1 tsp vegetable oil½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight), see above375g/13oz ready-made puff pastry sheet1 tbsp milk300g/10½oz frozen peas, to serve 454g/1lb sausages (about 8) 500g/1lb 2oz carrots, peeled and cut into 2cm/¾in chunks 1 tsp vegetable oil ½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight), see above 375g/13oz ready-made puff pastry sheet 1 tbsp milk 300g/10½oz frozen peas, to serve Method To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside.To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil.Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside. To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside. To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil. To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil. Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. Recipe tips If you have more time, cook the sauce on a low heat for up to 1 hour as it will improve the more it is cooked. Tinned tomatoes can taste a little sour sometimes. If you have some sugar or honey in your cupboard, add 2 teaspoons at the end of the cooking time to add a little sweetness. Before you add the tomato sauce to the sausages and carrots, you may want to drain off some liquid if lots has come out of the sausages during cooking.
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"delivery_version": "v1.0",
"title": "Sausage and tomato pie recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_tomato_pie_95357_16x9.jpg This puff pastry sausage pie is quick and easy to put together and will be a winner with the whole family. If you have a rectangular roasting tin or baking dish, use it to cook the sausages as the pastry sheet will fit neatly on top avoiding any fussy shaping and trimming. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. The batch-cooked tomato sauce makes enough for this recipe and a pasta bake. If you're not following the meal plan you'll need to halve the tomato sauce ingredients (or freeze the remaining half to use in other recipes). Each serving provides 972 kcal, 31.2g protein, 68.1g carbohydrate (of which 17.4g sugars), 60.3g fat (of which 24.7g saturates), 15.7g fibre and 3.05g salt. 2 tsp olive oil2 onions, finely chopped3 garlic cloves, crushed2 x 400g tins chopped tomatoes500g/1lb 2oz passata2 tsp sugar or honey (optional)salt and ground black pepper 2 tsp olive oil 2 onions, finely chopped 3 garlic cloves, crushed 2 x 400g tins chopped tomatoes 500g/1lb 2oz passata 2 tsp sugar or honey (optional) salt and ground black pepper 454g/1lb sausages (about 8)500g/1lb 2oz carrots, peeled and cut into 2cm/¾in chunks1 tsp vegetable oil½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight), see above375g/13oz ready-made puff pastry sheet1 tbsp milk300g/10½oz frozen peas, to serve 454g/1lb sausages (about 8) 500g/1lb 2oz carrots, peeled and cut into 2cm/¾in chunks 1 tsp vegetable oil ½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight), see above 375g/13oz ready-made puff pastry sheet 1 tbsp milk 300g/10½oz frozen peas, to serve Method To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside.To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil.Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside. To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside. To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil. To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil. Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. Recipe tips If you have more time, cook the sauce on a low heat for up to 1 hour as it will improve the more it is cooked. Tinned tomatoes can taste a little sour sometimes. If you have some sugar or honey in your cupboard, add 2 teaspoons at the end of the cooking time to add a little sweetness. Before you add the tomato sauce to the sausages and carrots, you may want to drain off some liquid if lots has come out of the sausages during cooking."
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881a99adf5b4769411db39c4b3018a800ad3abcce0de891c6e7902869fa68675
|
Bacon and pea pasta bake recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_pea_pasta_bake_98542_16x9.jpg This simple budget-friendly pasta bake uses a pre-cooked tomato sauce and is finished under the grill so you don’t even need to turn the oven on. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 438 kcal, 25.4g protein, 30.7g carbohydrate (of which 7.4g sugars), 22.3g fat (of which 9.2g saturates), 5.3g fibre and 1.91g salt. 250g/9oz dried pasta250g/9oz frozen peas2 tsp vegetable oil4 rashers bacon (about 150g/5½oz), cut into small pieces½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight)100g/3½oz cheddar, gratedsalt and ground black pepper 250g/9oz dried pasta 250g/9oz frozen peas 2 tsp vegetable oil 4 rashers bacon (about 150g/5½oz), cut into small pieces ½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight) 100g/3½oz cheddar, grated salt and ground black pepper Method Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through.Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot.Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Preheat the grill to high. Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown.
|
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"title": "Bacon and pea pasta bake recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_pea_pasta_bake_98542_16x9.jpg This simple budget-friendly pasta bake uses a pre-cooked tomato sauce and is finished under the grill so you don’t even need to turn the oven on. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 438 kcal, 25.4g protein, 30.7g carbohydrate (of which 7.4g sugars), 22.3g fat (of which 9.2g saturates), 5.3g fibre and 1.91g salt. 250g/9oz dried pasta250g/9oz frozen peas2 tsp vegetable oil4 rashers bacon (about 150g/5½oz), cut into small pieces½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight)100g/3½oz cheddar, gratedsalt and ground black pepper 250g/9oz dried pasta 250g/9oz frozen peas 2 tsp vegetable oil 4 rashers bacon (about 150g/5½oz), cut into small pieces ½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight) 100g/3½oz cheddar, grated salt and ground black pepper Method Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through.Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot.Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Preheat the grill to high. Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown."
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4e474aaac3a45474cf1e7a274ee95bb015f15306edd9796b83dc9c311528fd29
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Leek and cheddar frittata recipe
The remainder of the batch-cooked baked potatoes will be used in a double-baked potatoes recipe. To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few spoons added to the beaten eggs adds lots of flavour.
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"delivery_version": "v1.0",
"title": "Leek and cheddar frittata recipe",
"content": "The remainder of the batch-cooked baked potatoes will be used in a double-baked potatoes recipe. To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few spoons added to the beaten eggs adds lots of flavour."
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6027bfe6f0eb520bbca12db48412b2b8c40a4e588b9ef6bfa0465b4cbf2cba9b
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Roast vegetable frittata recipe
To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few teaspoons added to the beaten eggs adds lots of flavour. If you are cooking this recipe outside of the meal plan, instructions on how to roast the vegetables are in the halloumi curry recipe. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily.
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"url": "https://www.bbc.co.uk/food/recipes/roast_vegetable_frittata_38476",
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"title": "Roast vegetable frittata recipe",
"content": "To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few teaspoons added to the beaten eggs adds lots of flavour. If you are cooking this recipe outside of the meal plan, instructions on how to roast the vegetables are in the halloumi curry recipe. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily."
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7ef9eaa39c29e4b36b43e9d887d9837bed7fb68e18d2618ee8c5dadd660bd579
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Cauliflower and lemon pasta recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_lemon_64114_16x9.jpg Batch-cooked roasted cauliflower is used alongside a creamy zesty sauce in this quick and easy vegetarian pasta. The crunchy breadcrumbs add great texture to the finished dish. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 362 kcal, 12.7g protein, 30.3g carbohydrate (of which 3.7g sugars), 20.4g fat (of which 10.5g saturates), 2.2g fibre and 0.55g salt. 300g/10½oz dried pasta½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight) 200g/7oz garlic and herb soft cheese½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe) 300g/10½oz dried pasta ½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight) 200g/7oz garlic and herb soft cheese ½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe) 2 tsp olive oil1 slice of bread 1 tsp garlic granulessalt and ground black pepper 2 tsp olive oil 1 slice of bread 1 tsp garlic granules salt and ground black pepper Method Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water.Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious.Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside.Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob.When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water. Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious. Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious. Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside. Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside. Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob. Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob. When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest. When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest.
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"title": "Cauliflower and lemon pasta recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_lemon_64114_16x9.jpg Batch-cooked roasted cauliflower is used alongside a creamy zesty sauce in this quick and easy vegetarian pasta. The crunchy breadcrumbs add great texture to the finished dish. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 362 kcal, 12.7g protein, 30.3g carbohydrate (of which 3.7g sugars), 20.4g fat (of which 10.5g saturates), 2.2g fibre and 0.55g salt. 300g/10½oz dried pasta½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight) 200g/7oz garlic and herb soft cheese½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe) 300g/10½oz dried pasta ½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight) 200g/7oz garlic and herb soft cheese ½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe) 2 tsp olive oil1 slice of bread 1 tsp garlic granulessalt and ground black pepper 2 tsp olive oil 1 slice of bread 1 tsp garlic granules salt and ground black pepper Method Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water.Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious.Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside.Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob.When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water. Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious. Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious. Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside. Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside. Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob. Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob. When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest. When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest."
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8b9c809d59a0ff065d7610854dfccc77c039076da8bf2849b783690019aa1c60
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Lentil and vegetable pasta bake recipe
An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_vegetable_19616_16x9.jpg A batch-cooked tomato and lentil sauce forms the base of this oh-so-easy pasta bake. It's quickly finished under the grill, which creates a lovely melted cheese top with plenty of crispy bits to be enjoyed. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 339 kcal, 17.5g protein, 38.5g carbohydrate (of which 9g sugars), 11g fat (of which 5.8g saturates), 8.1g fibre and 0.56g salt. 300g/10½oz dried pasta1 broccoli head (about 360g/12½oz), cut into bite-sized pieces⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight1 tbsp paprika100g/3½oz cheddar, gratedsalt and ground black pepper 300g/10½oz dried pasta 1 broccoli head (about 360g/12½oz), cut into bite-sized pieces ⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight ⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight 1 tbsp paprika 100g/3½oz cheddar, grated salt and ground black pepper Method Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked.Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high.Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked. Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked. Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high. Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Recipe tips If you are making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce.
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"title": "Lentil and vegetable pasta bake recipe",
"content": "An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_vegetable_19616_16x9.jpg A batch-cooked tomato and lentil sauce forms the base of this oh-so-easy pasta bake. It's quickly finished under the grill, which creates a lovely melted cheese top with plenty of crispy bits to be enjoyed. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 339 kcal, 17.5g protein, 38.5g carbohydrate (of which 9g sugars), 11g fat (of which 5.8g saturates), 8.1g fibre and 0.56g salt. 300g/10½oz dried pasta1 broccoli head (about 360g/12½oz), cut into bite-sized pieces⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight1 tbsp paprika100g/3½oz cheddar, gratedsalt and ground black pepper 300g/10½oz dried pasta 1 broccoli head (about 360g/12½oz), cut into bite-sized pieces ⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight ⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight 1 tbsp paprika 100g/3½oz cheddar, grated salt and ground black pepper Method Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked.Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high.Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked. Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked. Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high. Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Recipe tips If you are making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce."
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Halloumi curry recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_curry_91502_16x9.jpg Halloumi is used in this simple mixed vegetable curry which might sound unusual, but it's very similar to paneer. The advantage is that halloumi is much more widely available (budget supermarkets tend not to stock paneer). This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . The batch-cooked vegetables make enough for two recipes. If you're not following the meal plan, either halve the batch-cooked roast vegetables or freeze the remaining half to use in other recipes. Each serving provides 603 kcal, 31.6g protein, 26.9g carbohydrate (of which 8g sugars), 40g fat (of which 25.5g saturates), 4.2g fibre and 3.43g salt. 1kg/2lb 4oz courgettes, cut into 3cm/1¼in chunks2 onions, cut into wedges600g/1lb 5oz peppers, seeds removed and cut into 3cm/1¼in pieces2 tsp olive oil2 tsp paprikasalt and ground black pepper 1kg/2lb 4oz courgettes, cut into 3cm/1¼in chunks 2 onions, cut into wedges 600g/1lb 5oz peppers, seeds removed and cut into 3cm/1¼in pieces 2 tsp olive oil 2 tsp paprika salt and ground black pepper 1 tbsp vegetable oil450g/1lb halloumi, cut into 3cm/1¼in cubes3 garlic cloves, crushed2 tbsp medium curry powder (see Recipe Tips)½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight), see above2 tbsp plain flour400g tin reduced-fat coconut milk½ tsp sea salt200g/7oz rice, cooked according to packet instructions, to serve 1 tbsp vegetable oil 450g/1lb halloumi, cut into 3cm/1¼in cubes 3 garlic cloves, crushed 2 tbsp medium curry powder (see Recipe Tips) ½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight), see above 2 tbsp plain flour 400g tin reduced-fat coconut milk ½ tsp sea salt 200g/7oz rice, cooked according to packet instructions, to serve Method To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside.Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated.Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside. Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated. Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. Recipe tips The strength of curry powder can vary a lot so if your family doesn’t like too much heat, start with 4 teaspoons curry powder then add more if needed. If you do see paneer check the prices as you might find it's cheaper, in which case you can do a straight swap. The remaining batch-cooked roast vegetables will be used in a frittata recipe.
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"title": "Halloumi curry recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_curry_91502_16x9.jpg Halloumi is used in this simple mixed vegetable curry which might sound unusual, but it's very similar to paneer. The advantage is that halloumi is much more widely available (budget supermarkets tend not to stock paneer). This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . The batch-cooked vegetables make enough for two recipes. If you're not following the meal plan, either halve the batch-cooked roast vegetables or freeze the remaining half to use in other recipes. Each serving provides 603 kcal, 31.6g protein, 26.9g carbohydrate (of which 8g sugars), 40g fat (of which 25.5g saturates), 4.2g fibre and 3.43g salt. 1kg/2lb 4oz courgettes, cut into 3cm/1¼in chunks2 onions, cut into wedges600g/1lb 5oz peppers, seeds removed and cut into 3cm/1¼in pieces2 tsp olive oil2 tsp paprikasalt and ground black pepper 1kg/2lb 4oz courgettes, cut into 3cm/1¼in chunks 2 onions, cut into wedges 600g/1lb 5oz peppers, seeds removed and cut into 3cm/1¼in pieces 2 tsp olive oil 2 tsp paprika salt and ground black pepper 1 tbsp vegetable oil450g/1lb halloumi, cut into 3cm/1¼in cubes3 garlic cloves, crushed2 tbsp medium curry powder (see Recipe Tips)½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight), see above2 tbsp plain flour400g tin reduced-fat coconut milk½ tsp sea salt200g/7oz rice, cooked according to packet instructions, to serve 1 tbsp vegetable oil 450g/1lb halloumi, cut into 3cm/1¼in cubes 3 garlic cloves, crushed 2 tbsp medium curry powder (see Recipe Tips) ½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight), see above 2 tbsp plain flour 400g tin reduced-fat coconut milk ½ tsp sea salt 200g/7oz rice, cooked according to packet instructions, to serve Method To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside.Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated.Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside. Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated. Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. Recipe tips The strength of curry powder can vary a lot so if your family doesn’t like too much heat, start with 4 teaspoons curry powder then add more if needed. If you do see paneer check the prices as you might find it's cheaper, in which case you can do a straight swap. The remaining batch-cooked roast vegetables will be used in a frittata recipe."
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Lentil and bean chilli recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_bean_chilli_23037_16x9.jpg This simple chilli uses a portion of batch-cooked tomato and lentil sauce as it's base, meaning you can whip up a healthy veggie dinner in 20 minutes. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 387 kcal, 23.2g protein, 54.5g carbohydrate (of which 12g sugars), 4g fat (of which 0.7g saturates), 19.6g fibre and 0.12g salt. ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight) 2 x 400g tins kidney beans, drained and rinsed3 peppers, seeds removed and chopped into 2cm/¾in cubes1 tbsp ground cumin2 tsp paprika½ tsp dried chilli flakessalt and ground black pepper200g/7oz rice, cooked according to pack instructions ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight) 2 x 400g tins kidney beans, drained and rinsed 3 peppers, seeds removed and chopped into 2cm/¾in cubes 1 tbsp ground cumin 2 tsp paprika ½ tsp dried chilli flakes salt and ground black pepper 200g/7oz rice, cooked according to pack instructions Method Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Recipe tips If you making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce.
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"title": "Lentil and bean chilli recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_bean_chilli_23037_16x9.jpg This simple chilli uses a portion of batch-cooked tomato and lentil sauce as it's base, meaning you can whip up a healthy veggie dinner in 20 minutes. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 387 kcal, 23.2g protein, 54.5g carbohydrate (of which 12g sugars), 4g fat (of which 0.7g saturates), 19.6g fibre and 0.12g salt. ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight) 2 x 400g tins kidney beans, drained and rinsed3 peppers, seeds removed and chopped into 2cm/¾in cubes1 tbsp ground cumin2 tsp paprika½ tsp dried chilli flakessalt and ground black pepper200g/7oz rice, cooked according to pack instructions ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight) 2 x 400g tins kidney beans, drained and rinsed 3 peppers, seeds removed and chopped into 2cm/¾in cubes 1 tbsp ground cumin 2 tsp paprika ½ tsp dried chilli flakes salt and ground black pepper 200g/7oz rice, cooked according to pack instructions Method Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Recipe tips If you making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce."
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Cauliflower and black bean tacos recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_black_19800_16x9.jpg This vegetarian Mexican-style meal is easy to make and full of protein from the beans. Pay attention to the little details to make the most of this recipe. Seasoning the cauliflower and beans generously and little touches like warming the tacos will make a big difference. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . If you are making it independent of the meal plan you only need half the cauliflower. Each serving provides 601 kcal, 29.4g protein, 70g carbohydrate (of which 12.2g sugars), 18g fat (of which 4.9g saturates), 20.9g fibre and 1.08g salt. 2kg/4lb 8oz frozen cauliflower florets4 tsp olive oil4 tsp garlic granulessalt and ground black pepper 2kg/4lb 8oz frozen cauliflower florets 4 tsp olive oil 4 tsp garlic granules salt and ground black pepper 2 tsp vegetable oil1 onion, finely chopped3 garlic cloves, crushed2 tsp ground cumin2 tsp paprika½ tsp dried chilli flakes2 x 390–400g tins black beans, drained and rinsed200ml/7fl oz boiling water½ of the batch-cooked roast cauliflower, about 400g/14oz cooked weight (see above) 2 tsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 2 tsp ground cumin 2 tsp paprika ½ tsp dried chilli flakes 2 x 390–400g tins black beans, drained and rinsed 200ml/7fl oz boiling water ½ of the batch-cooked roast cauliflower, about 400g/14oz cooked weight (see above) 8 small tortillas (see Recipe Tip)1 avocado, peeled, stone removed and sliced200g/7oz plain yoghurt½ lemon, juice only (optional, see Recipe Tips) 8 small tortillas (see Recipe Tip) 1 avocado, peeled, stone removed and sliced 200g/7oz plain yoghurt ½ lemon, juice only (optional, see Recipe Tips) Method To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7.Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed.Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7. To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7. Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed. Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. Recipe tips If you have a gas hob, I like to blacken the wraps over the open flame. Just use metal or fireproof tongs to carefully place them over the flame for a couple of minutes on each side. It adds flavour and texture. Otherwise you can warm them through in a dry frying pan or griddle, or wrap a stack in kitchen foil to warm in the oven for a few minutes. This recipe can easily be made vegan by swapping the yoghurt for a dairy-free alternative. This will increase the cost though. If you have cooked the cauliflower in advance, reheat half of the roast cauliflower either using the microwave or in a small frying pan on the hob. If you are following the meal plan, half a lemon is used here and the other half is in the cauliflower and lemon pasta.
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_black_19800_16x9.jpg This vegetarian Mexican-style meal is easy to make and full of protein from the beans. Pay attention to the little details to make the most of this recipe. Seasoning the cauliflower and beans generously and little touches like warming the tacos will make a big difference. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . If you are making it independent of the meal plan you only need half the cauliflower. Each serving provides 601 kcal, 29.4g protein, 70g carbohydrate (of which 12.2g sugars), 18g fat (of which 4.9g saturates), 20.9g fibre and 1.08g salt. 2kg/4lb 8oz frozen cauliflower florets4 tsp olive oil4 tsp garlic granulessalt and ground black pepper 2kg/4lb 8oz frozen cauliflower florets 4 tsp olive oil 4 tsp garlic granules salt and ground black pepper 2 tsp vegetable oil1 onion, finely chopped3 garlic cloves, crushed2 tsp ground cumin2 tsp paprika½ tsp dried chilli flakes2 x 390–400g tins black beans, drained and rinsed200ml/7fl oz boiling water½ of the batch-cooked roast cauliflower, about 400g/14oz cooked weight (see above) 2 tsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 2 tsp ground cumin 2 tsp paprika ½ tsp dried chilli flakes 2 x 390–400g tins black beans, drained and rinsed 200ml/7fl oz boiling water ½ of the batch-cooked roast cauliflower, about 400g/14oz cooked weight (see above) 8 small tortillas (see Recipe Tip)1 avocado, peeled, stone removed and sliced200g/7oz plain yoghurt½ lemon, juice only (optional, see Recipe Tips) 8 small tortillas (see Recipe Tip) 1 avocado, peeled, stone removed and sliced 200g/7oz plain yoghurt ½ lemon, juice only (optional, see Recipe Tips) Method To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7.Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed.Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7. To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7. Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed. Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. Recipe tips If you have a gas hob, I like to blacken the wraps over the open flame. Just use metal or fireproof tongs to carefully place them over the flame for a couple of minutes on each side. It adds flavour and texture. Otherwise you can warm them through in a dry frying pan or griddle, or wrap a stack in kitchen foil to warm in the oven for a few minutes. This recipe can easily be made vegan by swapping the yoghurt for a dairy-free alternative. This will increase the cost though. If you have cooked the cauliflower in advance, reheat half of the roast cauliflower either using the microwave or in a small frying pan on the hob. If you are following the meal plan, half a lemon is used here and the other half is in the cauliflower and lemon pasta."
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Double-baked potatoes recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/double_stuffed_potatoes_61032_16x9.jpg This delicious twice-baked potato recipe is stuffed with bacon, peas and creamy soft cheese and finished with a little grated cheddar to get a lovely crisp and golden top. It uses batch-cooked baked potatoes to save time. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 622 kcal, 25.7g protein, 56.5g carbohydrate (of which 10.3g sugars), 30.2g fat (of which 15.6g saturates), 10g fibre and 2.01g salt. 2 tsp vegetable oil4 rashers bacon (about 150g/5½oz), cut into small pieces1 onion, finely chopped250g/9oz frozen peas4 baked potatoes, cooled (see the recipe tip)200g/7oz garlic and herb soft cheese75g/2¾oz cheddar, gratedsalt and ground black pepper 2 tsp vegetable oil 4 rashers bacon (about 150g/5½oz), cut into small pieces 1 onion, finely chopped 250g/9oz frozen peas 4 baked potatoes, cooled (see the recipe tip) 200g/7oz garlic and herb soft cheese 75g/2¾oz cheddar, grated salt and ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened.Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly.Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well.Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened. Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened. Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly. Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly. Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well. Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Recipe tips If you are want to make this recipe independent of the meal plan, you will need to prebake 4 large potatoes. Preheat the oven to 220C/200C Fan/Gas 7. Wash and dry the potatoes thoroughly. Prick them with a fork and then rub a little vegetable oil into the skins. Put the potatoes on a baking tray and bake for 1 hour–1¼ hours or until cooked through. If you want to avoid cutting or frying onions, leave them out or use spring onions instead which don’t need cooking before adding to the potato. We have included peas and onions in this recipe so that it is a complete meal, but you could use cherry tomatoes if you prefer or leave the vegetables out and serve with a salad instead.
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"title": "Double-baked potatoes recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/double_stuffed_potatoes_61032_16x9.jpg This delicious twice-baked potato recipe is stuffed with bacon, peas and creamy soft cheese and finished with a little grated cheddar to get a lovely crisp and golden top. It uses batch-cooked baked potatoes to save time. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 622 kcal, 25.7g protein, 56.5g carbohydrate (of which 10.3g sugars), 30.2g fat (of which 15.6g saturates), 10g fibre and 2.01g salt. 2 tsp vegetable oil4 rashers bacon (about 150g/5½oz), cut into small pieces1 onion, finely chopped250g/9oz frozen peas4 baked potatoes, cooled (see the recipe tip)200g/7oz garlic and herb soft cheese75g/2¾oz cheddar, gratedsalt and ground black pepper 2 tsp vegetable oil 4 rashers bacon (about 150g/5½oz), cut into small pieces 1 onion, finely chopped 250g/9oz frozen peas 4 baked potatoes, cooled (see the recipe tip) 200g/7oz garlic and herb soft cheese 75g/2¾oz cheddar, grated salt and ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened.Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly.Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well.Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened. Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened. Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly. Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly. Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well. Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Recipe tips If you are want to make this recipe independent of the meal plan, you will need to prebake 4 large potatoes. Preheat the oven to 220C/200C Fan/Gas 7. Wash and dry the potatoes thoroughly. Prick them with a fork and then rub a little vegetable oil into the skins. Put the potatoes on a baking tray and bake for 1 hour–1¼ hours or until cooked through. If you want to avoid cutting or frying onions, leave them out or use spring onions instead which don’t need cooking before adding to the potato. We have included peas and onions in this recipe so that it is a complete meal, but you could use cherry tomatoes if you prefer or leave the vegetables out and serve with a salad instead."
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Quick chicken chilli recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chicken_chilli_70026_16x9.jpg This chicken chilli can be thrown together super quickly using pre-cooked chicken thighs and a few store cupboard ingredients. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 472 kcal, 38.9g protein, 42.5g carbohydrate (of which 13.7g sugars), 13.6g fat (of which 3.1g saturates), 12.1g fibre and 0.42g salt. 2 tsp vegetable oil1 onion, finely chopped3 garlic cloves, crushed3 peppers, seeds removed, chopped1 tbsp ground cumin2 tsp paprika1 tsp dried chilli flakes (optional), see recipe tip2 tsp dark brown sugar (optional)400g tin kidney beans, drained and rinsed500g/1lb 2oz passata⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunkssalt and ground black pepper200g/7oz long-grain rice, cooked according to packet instructions 2 tsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 3 peppers, seeds removed, chopped 1 tbsp ground cumin 2 tsp paprika 1 tsp dried chilli flakes (optional), see recipe tip 2 tsp dark brown sugar (optional) 400g tin kidney beans, drained and rinsed 500g/1lb 2oz passata ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunks salt and ground black pepper 200g/7oz long-grain rice, cooked according to packet instructions Method Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften.Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant.Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Recipe tips If you want to cook this recipe separately from the meal plan, cut 600g/1lb 5oz skinless and boneless chicken thighs into bite-sized pieces and add at the end of step 1. If you have any dark brown sugar in the cupboard, adding 2 teaspoons to this recipe will add a richness and sweetness. It’s not necessary though. Watch out for the spice level on the chilli flakes, I find they vary a lot. If you’ve not used them before, add a little and test before adding more if needed. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe.
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"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chicken_chilli_70026_16x9.jpg This chicken chilli can be thrown together super quickly using pre-cooked chicken thighs and a few store cupboard ingredients. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 472 kcal, 38.9g protein, 42.5g carbohydrate (of which 13.7g sugars), 13.6g fat (of which 3.1g saturates), 12.1g fibre and 0.42g salt. 2 tsp vegetable oil1 onion, finely chopped3 garlic cloves, crushed3 peppers, seeds removed, chopped1 tbsp ground cumin2 tsp paprika1 tsp dried chilli flakes (optional), see recipe tip2 tsp dark brown sugar (optional)400g tin kidney beans, drained and rinsed500g/1lb 2oz passata⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunkssalt and ground black pepper200g/7oz long-grain rice, cooked according to packet instructions 2 tsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 3 peppers, seeds removed, chopped 1 tbsp ground cumin 2 tsp paprika 1 tsp dried chilli flakes (optional), see recipe tip 2 tsp dark brown sugar (optional) 400g tin kidney beans, drained and rinsed 500g/1lb 2oz passata ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunks salt and ground black pepper 200g/7oz long-grain rice, cooked according to packet instructions Method Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften.Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant.Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Recipe tips If you want to cook this recipe separately from the meal plan, cut 600g/1lb 5oz skinless and boneless chicken thighs into bite-sized pieces and add at the end of step 1. If you have any dark brown sugar in the cupboard, adding 2 teaspoons to this recipe will add a richness and sweetness. It’s not necessary though. Watch out for the spice level on the chilli flakes, I find they vary a lot. If you’ve not used them before, add a little and test before adding more if needed. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe."
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Barbecue pulled chicken with sweet potato wedges recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_pulled_chicken_47216_16x9.jpg This super-simple pulled chicken burger will become a firm family favourite! They're served with sweet potato wedges for a decent dose of fibre that the kids will love. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. If you are cooking it independent of the meal plan, you will only need a third of the chicken. The remaining chicken is used in a stir fry and a chicken chilli. Each serving provides 656 kcal, 34.9g protein, 98.7g carbohydrate (of which 43g sugars), 11.3g fat (of which 3.2g saturates), 9.6g fibre and 1.32g salt. 1.8kg/4lb chicken thighs, boneless and skin removed2 tsp olive oilsalt and ground black pepper 1.8kg/4lb chicken thighs, boneless and skin removed 2 tsp olive oil salt and ground black pepper 1kg/2lb 4oz sweet potatoes, scrubbed and cut into wedges2 tbsp vegetable oil2 tsp paprika 1kg/2lb 4oz sweet potatoes, scrubbed and cut into wedges 2 tbsp vegetable oil 2 tsp paprika ⅓ of the batch-cooked chicken thighs, about 400g/14oz cooked weight (see above)100g/3½oz barbecue sauce4 bread rolls or burger buns ⅓ of the batch-cooked chicken thighs, about 400g/14oz cooked weight (see above) 100g/3½oz barbecue sauce 4 bread rolls or burger buns Method To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown.Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce.While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown. Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce. Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce. While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. Recipe tips If you reduce the amount of chicken you are cooking, or are using a very large roasting tin where the thighs are more spread out, the thighs may cook more quickly. We’ve used chicken thighs as they are cheaper and more tender than chicken breasts. If you prefer to use chicken breasts, just reduce the cooking time to about 20–30 minutes in the oven. This chicken makes a great filling for other sandwiches or wraps too. You could add slices of cheese, mayo, mustard or gherkins to these pulled chicken sandwiches if preferred.
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"title": "Barbecue pulled chicken with sweet potato wedges recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_pulled_chicken_47216_16x9.jpg This super-simple pulled chicken burger will become a firm family favourite! They're served with sweet potato wedges for a decent dose of fibre that the kids will love. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. If you are cooking it independent of the meal plan, you will only need a third of the chicken. The remaining chicken is used in a stir fry and a chicken chilli. Each serving provides 656 kcal, 34.9g protein, 98.7g carbohydrate (of which 43g sugars), 11.3g fat (of which 3.2g saturates), 9.6g fibre and 1.32g salt. 1.8kg/4lb chicken thighs, boneless and skin removed2 tsp olive oilsalt and ground black pepper 1.8kg/4lb chicken thighs, boneless and skin removed 2 tsp olive oil salt and ground black pepper 1kg/2lb 4oz sweet potatoes, scrubbed and cut into wedges2 tbsp vegetable oil2 tsp paprika 1kg/2lb 4oz sweet potatoes, scrubbed and cut into wedges 2 tbsp vegetable oil 2 tsp paprika ⅓ of the batch-cooked chicken thighs, about 400g/14oz cooked weight (see above)100g/3½oz barbecue sauce4 bread rolls or burger buns ⅓ of the batch-cooked chicken thighs, about 400g/14oz cooked weight (see above) 100g/3½oz barbecue sauce 4 bread rolls or burger buns Method To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown.Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce.While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown. Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce. Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce. While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. Recipe tips If you reduce the amount of chicken you are cooking, or are using a very large roasting tin where the thighs are more spread out, the thighs may cook more quickly. We’ve used chicken thighs as they are cheaper and more tender than chicken breasts. If you prefer to use chicken breasts, just reduce the cooking time to about 20–30 minutes in the oven. This chicken makes a great filling for other sandwiches or wraps too. You could add slices of cheese, mayo, mustard or gherkins to these pulled chicken sandwiches if preferred."
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Spiced beef base recipe
An average of 0.0 out of 5 stars from 0 ratings This richly spiced beef is a brilliant batch-cook base that delivers big flavour with minimal effort. Aromatic with garlic, warm spices and tomato purée, it’s perfect for making ahead and using across multiple meals. This is a versatile staple to keep in the fridge or freezer. 4 tbsp olive oil2 red onions, finely chopped6 garlic cloves, grated 6 tbsp tomato purée1 tbsp ground cumin2 tsp ground coriander2 tsp ground cinnamon 1 tsp smoked paprika1 tsp cayenne pepper1kg/2lb 4oz beef mince, 15–20% fat1 lemon, juice onlysalt and freshly ground black pepper 4 tbsp olive oil 2 red onions, finely chopped 6 garlic cloves, grated 6 tbsp tomato purée 1 tbsp ground cumin 2 tsp ground coriander 2 tsp ground cinnamon 1 tsp smoked paprika 1 tsp cayenne pepper 1kg/2lb 4oz beef mince, 15–20% fat 1 lemon, juice only salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper.Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer.
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"title": "Spiced beef base recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This richly spiced beef is a brilliant batch-cook base that delivers big flavour with minimal effort. Aromatic with garlic, warm spices and tomato purée, it’s perfect for making ahead and using across multiple meals. This is a versatile staple to keep in the fridge or freezer. 4 tbsp olive oil2 red onions, finely chopped6 garlic cloves, grated 6 tbsp tomato purée1 tbsp ground cumin2 tsp ground coriander2 tsp ground cinnamon 1 tsp smoked paprika1 tsp cayenne pepper1kg/2lb 4oz beef mince, 15–20% fat1 lemon, juice onlysalt and freshly ground black pepper 4 tbsp olive oil 2 red onions, finely chopped 6 garlic cloves, grated 6 tbsp tomato purée 1 tbsp ground cumin 2 tsp ground coriander 2 tsp ground cinnamon 1 tsp smoked paprika 1 tsp cayenne pepper 1kg/2lb 4oz beef mince, 15–20% fat 1 lemon, juice only salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper.Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer."
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Spiced beef flatbreads recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_tomato_and_garlic_87928_16x9.jpg Deeply spiced beef served on warm flatbreads with a cooling garlic and mint yoghurt and zingy, quick-pickled turmeric onions. This is a vibrant, balanced dish that’s bold yet simple – perfect for lunch or dinner. This recipe uses one portion of a batch cooked spiced tomato and garlic beef base. 1 onion, very finely sliced1½ tsp ground turmeric2 limes, juice only, or 4 tbsp white wine vinegar2 tsp caster sugarpinch salt 1 onion, very finely sliced 1½ tsp ground turmeric 2 limes, juice only, or 4 tbsp white wine vinegar 2 tsp caster sugar pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated1 heaped tbsp chopped fresh mint leaves pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated 1 heaped tbsp chopped fresh mint leaves pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 415g/14½oz Spiced tomato and garlic beef base (1 portion)2–3 soft flatbreadsfresh coriander leaves, to serve 415g/14½oz Spiced tomato and garlic beef base (1 portion) Spiced tomato and garlic beef base 2–3 soft flatbreads fresh coriander leaves, to serve Method To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. Recipe tips Pickle the onions in advance for extra zing – pickling for up to 1 hour enhances the flavour. Salting and draining the tomatoes helps concentrate their flavour and prevents the flatbreads from becoming soggy. If reheating the beef from chilled, add a small splash of water to loosen it. Warm the flatbreads just before serving to keep them soft and easy to fold or roll. You can also use the spiced beef base to make the following meals: Spiced tomato and garlic beef mascarpone tomato pasta Spiced tomato and garlic beef burrito bowl.
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"title": "Spiced beef flatbreads 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/spiced_tomato_and_garlic_87928_16x9.jpg Deeply spiced beef served on warm flatbreads with a cooling garlic and mint yoghurt and zingy, quick-pickled turmeric onions. This is a vibrant, balanced dish that’s bold yet simple – perfect for lunch or dinner. This recipe uses one portion of a batch cooked spiced tomato and garlic beef base. 1 onion, very finely sliced1½ tsp ground turmeric2 limes, juice only, or 4 tbsp white wine vinegar2 tsp caster sugarpinch salt 1 onion, very finely sliced 1½ tsp ground turmeric 2 limes, juice only, or 4 tbsp white wine vinegar 2 tsp caster sugar pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated1 heaped tbsp chopped fresh mint leaves pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated 1 heaped tbsp chopped fresh mint leaves pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 415g/14½oz Spiced tomato and garlic beef base (1 portion)2–3 soft flatbreadsfresh coriander leaves, to serve 415g/14½oz Spiced tomato and garlic beef base (1 portion) Spiced tomato and garlic beef base 2–3 soft flatbreads fresh coriander leaves, to serve Method To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. Recipe tips Pickle the onions in advance for extra zing – pickling for up to 1 hour enhances the flavour. Salting and draining the tomatoes helps concentrate their flavour and prevents the flatbreads from becoming soggy. If reheating the beef from chilled, add a small splash of water to loosen it. Warm the flatbreads just before serving to keep them soft and easy to fold or roll. You can also use the spiced beef base to make the following meals: Spiced tomato and garlic beef mascarpone tomato pasta Spiced tomato and garlic beef burrito bowl."
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Lemon chicken and rice traybake recipe
An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_chicken_and_rice_21855_16x9.jpg A vibrant, no-fuss dinner featuring golden chicken thighs baked over rice with courgette and roast lemon slices. The herby tahini drizzle, crumbled feta and toasted seeds add texture and crunch. 4 tbsp olive oil1 lemon, zest and juice6 garlic cloves, crushed2 tbsp runny honey or maple syrup 2 tsp dried oreganopinch salt6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 4 tbsp olive oil 1 lemon, zest and juice 6 garlic cloves, crushed 2 tbsp runny honey or maple syrup 2 tsp dried oregano pinch salt 6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on 300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed 1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 6 tbsp tahini½ lemon, juice only (about 2 tbsp)2 tsp runny honey or maple syrup2 garlic cloves, crushed4 tbsp finely chopped fresh flatleaf parsley or coriandersalt 6 tbsp tahini ½ lemon, juice only (about 2 tbsp) 2 tsp runny honey or maple syrup 2 garlic cloves, crushed 4 tbsp finely chopped fresh flatleaf parsley or coriander salt 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame100g/3½oz feta, crumbled 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame 100g/3½oz feta, crumbled Method To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock.Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. Recipe tips Rinse and soak the rice to ensure fluffy, evenly cooked grains. Pat the chicken dry before searing for crispier skin. Leave the traybake to rest for 5 minutes before serving to allow the rice to absorb any excess moisture. Avoid stirring the rice while baking — leaving it undisturbed helps achieve the best texture.
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"title": "Lemon chicken and rice traybake recipe",
"content": "An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_chicken_and_rice_21855_16x9.jpg A vibrant, no-fuss dinner featuring golden chicken thighs baked over rice with courgette and roast lemon slices. The herby tahini drizzle, crumbled feta and toasted seeds add texture and crunch. 4 tbsp olive oil1 lemon, zest and juice6 garlic cloves, crushed2 tbsp runny honey or maple syrup 2 tsp dried oreganopinch salt6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 4 tbsp olive oil 1 lemon, zest and juice 6 garlic cloves, crushed 2 tbsp runny honey or maple syrup 2 tsp dried oregano pinch salt 6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on 300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed 1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 6 tbsp tahini½ lemon, juice only (about 2 tbsp)2 tsp runny honey or maple syrup2 garlic cloves, crushed4 tbsp finely chopped fresh flatleaf parsley or coriandersalt 6 tbsp tahini ½ lemon, juice only (about 2 tbsp) 2 tsp runny honey or maple syrup 2 garlic cloves, crushed 4 tbsp finely chopped fresh flatleaf parsley or coriander salt 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame100g/3½oz feta, crumbled 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame 100g/3½oz feta, crumbled Method To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock.Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. Recipe tips Rinse and soak the rice to ensure fluffy, evenly cooked grains. Pat the chicken dry before searing for crispier skin. Leave the traybake to rest for 5 minutes before serving to allow the rice to absorb any excess moisture. Avoid stirring the rice while baking — leaving it undisturbed helps achieve the best texture."
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Chocolate overnight oats with mixed berry compôte recipe
An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_overnight_oats_01195_16x9.jpg These chocolate-coloured oats look gorgeous with the purple summer berry compôte and can be served in bowls or jars. If serving in jars, you will need 3 x 300ml/10fl oz jars. 300g/10½oz frozen mixed summer berries25ml/¾fl oz lemon juice 3 tbsp maple syrup or runny honey 300g/10½oz frozen mixed summer berries 25ml/¾fl oz lemon juice 3 tbsp maple syrup or runny honey 160g/5¾oz rolled oats or gluten-free oats 2 tbsp chia seeds40g/1½oz unsweetened cocoa powder1 tsp vanilla bean paste or vanilla extract190g/6¾oz Greek-style yoghurt or plant-based alternative 345ml/12fl oz full-fat milk (dairy or plant-based)6 tbsp maple syrup or runny honey 40g/1½oz mixed seeds (such as sunflower, pumpkin or sesame), to serve (optional) 160g/5¾oz rolled oats or gluten-free oats 2 tbsp chia seeds 40g/1½oz unsweetened cocoa powder 1 tsp vanilla bean paste or vanilla extract 190g/6¾oz Greek-style yoghurt or plant-based alternative 345ml/12fl oz full-fat milk (dairy or plant-based) 6 tbsp maple syrup or runny honey 40g/1½oz mixed seeds (such as sunflower, pumpkin or sesame), to serve (optional) Method For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge.To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge. For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge. To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. Recipe tips These keep in the fridge for up to 4 days. Add fresh fruit or seeds just before serving. You can adjust the sweetness to taste with extra maple syrup or honey.
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"title": "Chocolate overnight oats with mixed berry compôte recipe",
"content": "An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_overnight_oats_01195_16x9.jpg These chocolate-coloured oats look gorgeous with the purple summer berry compôte and can be served in bowls or jars. If serving in jars, you will need 3 x 300ml/10fl oz jars. 300g/10½oz frozen mixed summer berries25ml/¾fl oz lemon juice 3 tbsp maple syrup or runny honey 300g/10½oz frozen mixed summer berries 25ml/¾fl oz lemon juice 3 tbsp maple syrup or runny honey 160g/5¾oz rolled oats or gluten-free oats 2 tbsp chia seeds40g/1½oz unsweetened cocoa powder1 tsp vanilla bean paste or vanilla extract190g/6¾oz Greek-style yoghurt or plant-based alternative 345ml/12fl oz full-fat milk (dairy or plant-based)6 tbsp maple syrup or runny honey 40g/1½oz mixed seeds (such as sunflower, pumpkin or sesame), to serve (optional) 160g/5¾oz rolled oats or gluten-free oats 2 tbsp chia seeds 40g/1½oz unsweetened cocoa powder 1 tsp vanilla bean paste or vanilla extract 190g/6¾oz Greek-style yoghurt or plant-based alternative 345ml/12fl oz full-fat milk (dairy or plant-based) 6 tbsp maple syrup or runny honey 40g/1½oz mixed seeds (such as sunflower, pumpkin or sesame), to serve (optional) Method For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge.To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge. For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge. To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. Recipe tips These keep in the fridge for up to 4 days. Add fresh fruit or seeds just before serving. You can adjust the sweetness to taste with extra maple syrup or honey."
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Creamy cheesy butter beans with Parmesan crumb recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_cheesy_butter_18399_16x9.jpg These versatile creamy butter beans are great for batch cooking. Serve with crusty bread or pile on top of toast for a hearty dinner or lunch. 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil20g/¾oz Parmesan, finely gratedsalt and freshly ground black pepper 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil 20g/¾oz Parmesan, finely grated salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling3 garlic cloves, crushed800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock70g/2½oz mature cheddar, coarsely grated150g/5½oz fresh baby spinachsalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 3 garlic cloves, crushed 800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock 70g/2½oz mature cheddar, coarsely grated 150g/5½oz fresh baby spinach salt and freshly ground black pepper Method To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs.Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture.Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture. Lightly mash the beans with a spoon or potato masher, leaving some texture. Stir in the cheddar until melted and creamy. Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. Recipe tips Giant butter beans come in jars, and are sometimes sold as 'queen butter beans' (in fact, they aren't butter beans at all, but Piekny Jas beans). Although slightly different, regular tinned butter beans would work well in this recipe, too.
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"title": "Creamy cheesy butter beans with Parmesan crumb recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_cheesy_butter_18399_16x9.jpg These versatile creamy butter beans are great for batch cooking. Serve with crusty bread or pile on top of toast for a hearty dinner or lunch. 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil20g/¾oz Parmesan, finely gratedsalt and freshly ground black pepper 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil 20g/¾oz Parmesan, finely grated salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling3 garlic cloves, crushed800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock70g/2½oz mature cheddar, coarsely grated150g/5½oz fresh baby spinachsalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 3 garlic cloves, crushed 800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock 70g/2½oz mature cheddar, coarsely grated 150g/5½oz fresh baby spinach salt and freshly ground black pepper Method To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs.Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture.Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture. Lightly mash the beans with a spoon or potato masher, leaving some texture. Stir in the cheddar until melted and creamy. Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. Recipe tips Giant butter beans come in jars, and are sometimes sold as 'queen butter beans' (in fact, they aren't butter beans at all, but Piekny Jas beans). Although slightly different, regular tinned butter beans would work well in this recipe, too."
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Crispy piri-piri potatoes with yoghurt dressing recipe
An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piri_piri_potatoes_69794_16x9.jpg These roasted new potatoes deliver the perfect balance of spice-laden crunch with a yielding softness inside. 1kg/2lb 4oz new potatoes, halved 4 tbsp olive oil 2 tbsp piri-piri seasoning sea salt 1kg/2lb 4oz new potatoes, halved 4 tbsp olive oil 2 tbsp piri-piri seasoning sea salt 1 small red onion, thinly sliced1 lime, juice only 1 small red onion, thinly sliced 1 lime, juice only 130g/4½oz Greek-style yoghurt 1 garlic clove, crushed 2 tsp honey or maple syrup ½ lime, juice only2 tsp red chilli paste ½ tsp piri-piri seasoning 130g/4½oz Greek-style yoghurt 1 garlic clove, crushed 2 tsp honey or maple syrup ½ lime, juice only 2 tsp red chilli paste ½ tsp piri-piri seasoning finely chopped fresh chives finely chopped fresh chives Method Preheat the oven to 200C/180C Fan/Gas 6.To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry.Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside.In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes.Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp.When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry. To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry. Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside. In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes. In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes. Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp. Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp. When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. Recipe tips This dish can be savoured immediately, eaten warm or put in the refrigerator and served chilled as a refreshing potato salad. To make a vegan version, just substitute Greek-style yoghurt with a dairy-free alternative and replace the honey with maple syrup.
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"title": "Crispy piri-piri potatoes with yoghurt dressing 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/piri_piri_potatoes_69794_16x9.jpg These roasted new potatoes deliver the perfect balance of spice-laden crunch with a yielding softness inside. 1kg/2lb 4oz new potatoes, halved 4 tbsp olive oil 2 tbsp piri-piri seasoning sea salt 1kg/2lb 4oz new potatoes, halved 4 tbsp olive oil 2 tbsp piri-piri seasoning sea salt 1 small red onion, thinly sliced1 lime, juice only 1 small red onion, thinly sliced 1 lime, juice only 130g/4½oz Greek-style yoghurt 1 garlic clove, crushed 2 tsp honey or maple syrup ½ lime, juice only2 tsp red chilli paste ½ tsp piri-piri seasoning 130g/4½oz Greek-style yoghurt 1 garlic clove, crushed 2 tsp honey or maple syrup ½ lime, juice only 2 tsp red chilli paste ½ tsp piri-piri seasoning finely chopped fresh chives finely chopped fresh chives Method Preheat the oven to 200C/180C Fan/Gas 6.To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry.Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside.In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes.Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp.When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry. To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry. Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside. In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes. In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes. Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp. Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp. When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. Recipe tips This dish can be savoured immediately, eaten warm or put in the refrigerator and served chilled as a refreshing potato salad. To make a vegan version, just substitute Greek-style yoghurt with a dairy-free alternative and replace the honey with maple syrup."
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acdb013803f221da0991b36a729e1a65295936cb24c325274b4039fffec3f4d9
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Rhubarb and custard crumble bars recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_custard_crumble_02690_16x9.jpg Gorgeously crumbly, soft and sweet with a crunchy oat topping – perfect for afternoon tea or springtime bake sales. 250g/9oz soft unsalted butter, plus extra to grease300g/10½oz plain flour70g/2½oz dark brown sugar100g/3½oz caster sugar1 tsp ground cardamom60g/2¼oz rolled oats 1 egg yolk 250g/9oz soft unsalted butter, plus extra to grease 300g/10½oz plain flour 70g/2½oz dark brown sugar 100g/3½oz caster sugar 1 tsp ground cardamom 60g/2¼oz rolled oats 1 egg yolk 450g/1lb rhubarb (preferably forced), chopped into 3cm/1¼in batons 1 tbsp cornflour 25g/1oz caster sugar300ml/10fl oz ready-made chilled vanilla custard 25g/1oz flaked almonds 450g/1lb rhubarb (preferably forced), chopped into 3cm/1¼in batons 1 tbsp cornflour 25g/1oz caster sugar 300ml/10fl oz ready-made chilled vanilla custard 25g/1oz flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper.In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs.Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside.Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over.Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling.To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar.Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping.Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper. In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs. In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs. Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside. Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside. Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over. Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over. Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling. Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling. To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar. To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar. Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping. Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping. Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Recipe tips These crumble bars keep well if refrigerated in an airtight container for up to 3 days.
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"title": "Rhubarb and custard crumble bars recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_custard_crumble_02690_16x9.jpg Gorgeously crumbly, soft and sweet with a crunchy oat topping – perfect for afternoon tea or springtime bake sales. 250g/9oz soft unsalted butter, plus extra to grease300g/10½oz plain flour70g/2½oz dark brown sugar100g/3½oz caster sugar1 tsp ground cardamom60g/2¼oz rolled oats 1 egg yolk 250g/9oz soft unsalted butter, plus extra to grease 300g/10½oz plain flour 70g/2½oz dark brown sugar 100g/3½oz caster sugar 1 tsp ground cardamom 60g/2¼oz rolled oats 1 egg yolk 450g/1lb rhubarb (preferably forced), chopped into 3cm/1¼in batons 1 tbsp cornflour 25g/1oz caster sugar300ml/10fl oz ready-made chilled vanilla custard 25g/1oz flaked almonds 450g/1lb rhubarb (preferably forced), chopped into 3cm/1¼in batons 1 tbsp cornflour 25g/1oz caster sugar 300ml/10fl oz ready-made chilled vanilla custard 25g/1oz flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper.In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs.Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside.Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over.Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling.To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar.Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping.Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper. In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs. In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs. Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside. Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside. Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over. Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over. Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling. Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling. To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar. To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar. Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping. Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping. Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Recipe tips These crumble bars keep well if refrigerated in an airtight container for up to 3 days."
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c558040bbebf8b30187141a3524d02daada98f0e92f0d65ae1fd4b64a3fc138a
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Asparagus tart with honey mustard dressing recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_tart_honey_17463_16x9.jpg Showcase asparagus in all its green glory with this easy puff pastry tart, served with rocket for a vibrant spring lunch. 320g/11½oz ready-rolled puff pastry sheet 500g/1lb 2oz asparagus spears, trimmed to approximately 19cm/7½in200g/7oz crème fraîche1 lemon, zest only1 tbsp chopped fresh chives olive oil, to drizzle15g/½oz pine nuts 1 free-range egg, lightly beaten4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese)salt and freshly ground black pepper 320g/11½oz ready-rolled puff pastry sheet 500g/1lb 2oz asparagus spears, trimmed to approximately 19cm/7½in 200g/7oz crème fraîche 1 lemon, zest only 1 tbsp chopped fresh chives olive oil, to drizzle 15g/½oz pine nuts 1 free-range egg, lightly beaten 4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese) salt and freshly ground black pepper 1 tbsp wholegrain mustard 2 tbsp honey 5 tsp olive oil 1 tbsp apple cider vinegar 1 tbsp wholegrain mustard 2 tbsp honey 5 tsp olive oil 1 tbsp apple cider vinegar 1 lemon, zest only (optional)fresh rocket 1 lemon, zest only (optional) fresh rocket Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines.In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines.Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts.Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border.Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges.Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines. In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines. In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines. Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts. Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts. Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border. Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border. Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges. Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges. Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. Recipe tips This recipe can easily be made gluten-free if you buy gluten-free pastry. Remember to cut the tough ends off the asparagus – but don’t discard them! You can freeze these ends and use them later in stocks and soups. This tart is best eaten straight away, but if you need to reheat the next day, heat through at 200C/180C Fan/Gas 6 for 10 minutes to regain some of the tart’s crispiness.
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"title": "Asparagus tart with honey mustard dressing recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_tart_honey_17463_16x9.jpg Showcase asparagus in all its green glory with this easy puff pastry tart, served with rocket for a vibrant spring lunch. 320g/11½oz ready-rolled puff pastry sheet 500g/1lb 2oz asparagus spears, trimmed to approximately 19cm/7½in200g/7oz crème fraîche1 lemon, zest only1 tbsp chopped fresh chives olive oil, to drizzle15g/½oz pine nuts 1 free-range egg, lightly beaten4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese)salt and freshly ground black pepper 320g/11½oz ready-rolled puff pastry sheet 500g/1lb 2oz asparagus spears, trimmed to approximately 19cm/7½in 200g/7oz crème fraîche 1 lemon, zest only 1 tbsp chopped fresh chives olive oil, to drizzle 15g/½oz pine nuts 1 free-range egg, lightly beaten 4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese) salt and freshly ground black pepper 1 tbsp wholegrain mustard 2 tbsp honey 5 tsp olive oil 1 tbsp apple cider vinegar 1 tbsp wholegrain mustard 2 tbsp honey 5 tsp olive oil 1 tbsp apple cider vinegar 1 lemon, zest only (optional)fresh rocket 1 lemon, zest only (optional) fresh rocket Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines.In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines.Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts.Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border.Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges.Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines. In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines. In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines. Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts. Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts. Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border. Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border. Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges. Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges. Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. Recipe tips This recipe can easily be made gluten-free if you buy gluten-free pastry. Remember to cut the tough ends off the asparagus – but don’t discard them! You can freeze these ends and use them later in stocks and soups. This tart is best eaten straight away, but if you need to reheat the next day, heat through at 200C/180C Fan/Gas 6 for 10 minutes to regain some of the tart’s crispiness."
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Pea risotto recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_risotto_66719_16x9.jpg A fresh and vibrant risotto made in the traditional Italian way, with just the right balance of creaminess and zest. 300g/10½oz fresh or frozen peas3 tbsp olive oil1 large shallot, finely chopped5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter250g/9oz arborio or carnaroli rice115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve 300g/10½oz fresh or frozen peas 3 tbsp olive oil 1 large shallot, finely chopped 5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock 10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter 250g/9oz arborio or carnaroli rice 115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve mascarpone, one spoonful per portion (optional)lemon zestfinely chopped fresh chives mascarpone, one spoonful per portion (optional) lemon zest finely chopped fresh chives Method Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside.Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute.Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed.Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside.In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed.Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next.Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite.Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas.Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Recipe tips Adding wine brings a significant depth of flavour and a touch of acidity to the dish, beautifully balancing the creaminess of the rice and cheese. If using wine, make sure the wine is completely absorbed before introducing any stock. Stirring the rice as it absorbs the stock helps to release starch which gives risotto its creamy texture. Make this dish vegan or vegetarian by using vegetable stock and swapping Parmesan for vegan cheese.
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"title": "Pea risotto recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_risotto_66719_16x9.jpg A fresh and vibrant risotto made in the traditional Italian way, with just the right balance of creaminess and zest. 300g/10½oz fresh or frozen peas3 tbsp olive oil1 large shallot, finely chopped5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter250g/9oz arborio or carnaroli rice115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve 300g/10½oz fresh or frozen peas 3 tbsp olive oil 1 large shallot, finely chopped 5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock 10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter 250g/9oz arborio or carnaroli rice 115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve mascarpone, one spoonful per portion (optional)lemon zestfinely chopped fresh chives mascarpone, one spoonful per portion (optional) lemon zest finely chopped fresh chives Method Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside.Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute.Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed.Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside.In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed.Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next.Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite.Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas.Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Recipe tips Adding wine brings a significant depth of flavour and a touch of acidity to the dish, beautifully balancing the creaminess of the rice and cheese. If using wine, make sure the wine is completely absorbed before introducing any stock. Stirring the rice as it absorbs the stock helps to release starch which gives risotto its creamy texture. Make this dish vegan or vegetarian by using vegetable stock and swapping Parmesan for vegan cheese."
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c5548c355ba6035e2144ef711e2c002eebc73a0ad8a391ef35b2299b94993ee0
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Baked hake with roasted red peppers and potatoes recipe
To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½.Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed.To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes.Finally add the thyme, stir everything together and transfer to a baking tray to cool.To make the hake, turn the oven up to 240C/220C Fan/Gas 9.On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders.Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important!Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges. To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½. To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½. Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed. To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes. To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes. Finally add the thyme, stir everything together and transfer to a baking tray to cool. Finally add the thyme, stir everything together and transfer to a baking tray to cool. To make the hake, turn the oven up to 240C/220C Fan/Gas 9. To make the hake, turn the oven up to 240C/220C Fan/Gas 9. On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders. Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important! Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important! Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges. Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges.
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"title": "Baked hake with roasted red peppers and potatoes recipe",
"content": "To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½.Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed.To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes.Finally add the thyme, stir everything together and transfer to a baking tray to cool.To make the hake, turn the oven up to 240C/220C Fan/Gas 9.On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders.Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important!Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges. To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½. To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½. Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed. To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes. To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes. Finally add the thyme, stir everything together and transfer to a baking tray to cool. Finally add the thyme, stir everything together and transfer to a baking tray to cool. To make the hake, turn the oven up to 240C/220C Fan/Gas 9. To make the hake, turn the oven up to 240C/220C Fan/Gas 9. On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders. Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important! Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important! Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges. Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges."
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Fried gurnard with sweetcorn relish recipe
Fried gurnard with sweetcorn relish and jalapeño mayonnaise An average of 5.0 out of 5 stars from 1 rating Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating. sunflower oil, for deep-frying1 free-range egg, beaten50g/1¾oz plain flour100g/3½oz fine polenta1 x 600g/1lb 5oz gurnard, filleted and pin-boned sunflower oil, for deep-frying 1 free-range egg, beaten 50g/1¾oz plain flour 100g/3½oz fine polenta 1 x 600g/1lb 5oz gurnard, filleted and pin-boned 1 small red onion, finely diced1 green chilli, seeds in and finely chopped1 lime, juice1 tbsp coriander, chopped (save a few pretty bits for the finished dish)1 fresh corn on the cob, cooked and kernels removed3 ripe plum tomatoes1 tsp caster sugar50ml/2fl oz olive oil 1 small red onion, finely diced 1 green chilli, seeds in and finely chopped 1 lime, juice 1 tbsp coriander, chopped (save a few pretty bits for the finished dish) 1 fresh corn on the cob, cooked and kernels removed 3 ripe plum tomatoes 1 tsp caster sugar 50ml/2fl oz olive oil 2 medium free-range egg yolks250ml/9fl oz sunflower oil10g flatleaf parsley, leaves only, chopped10g coriander, leaves only, chopped30g/1oz rocket leaves, chopped15g/½oz grated parmesan cheese20ml/¾fl oz verjus40g/1½oz chopped jalapeño pepper, from a jar1 tsp sea salt 2 medium free-range egg yolks 250ml/9fl oz sunflower oil 10g flatleaf parsley, leaves only, chopped 10g coriander, leaves only, chopped 30g/1oz rocket leaves, chopped 15g/½oz grated parmesan cheese 20ml/¾fl oz verjus 40g/1½oz chopped jalapeño pepper, from a jar 1 tsp sea salt 1 lime, halved fresh coriander leaves 1 lime, halved fresh coriander leaves Method For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta.Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper.To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside.For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise.Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine.To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves.
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"title": "Fried gurnard with sweetcorn relish recipe",
"content": "Fried gurnard with sweetcorn relish and jalapeño mayonnaise An average of 5.0 out of 5 stars from 1 rating Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating. sunflower oil, for deep-frying1 free-range egg, beaten50g/1¾oz plain flour100g/3½oz fine polenta1 x 600g/1lb 5oz gurnard, filleted and pin-boned sunflower oil, for deep-frying 1 free-range egg, beaten 50g/1¾oz plain flour 100g/3½oz fine polenta 1 x 600g/1lb 5oz gurnard, filleted and pin-boned 1 small red onion, finely diced1 green chilli, seeds in and finely chopped1 lime, juice1 tbsp coriander, chopped (save a few pretty bits for the finished dish)1 fresh corn on the cob, cooked and kernels removed3 ripe plum tomatoes1 tsp caster sugar50ml/2fl oz olive oil 1 small red onion, finely diced 1 green chilli, seeds in and finely chopped 1 lime, juice 1 tbsp coriander, chopped (save a few pretty bits for the finished dish) 1 fresh corn on the cob, cooked and kernels removed 3 ripe plum tomatoes 1 tsp caster sugar 50ml/2fl oz olive oil 2 medium free-range egg yolks250ml/9fl oz sunflower oil10g flatleaf parsley, leaves only, chopped10g coriander, leaves only, chopped30g/1oz rocket leaves, chopped15g/½oz grated parmesan cheese20ml/¾fl oz verjus40g/1½oz chopped jalapeño pepper, from a jar1 tsp sea salt 2 medium free-range egg yolks 250ml/9fl oz sunflower oil 10g flatleaf parsley, leaves only, chopped 10g coriander, leaves only, chopped 30g/1oz rocket leaves, chopped 15g/½oz grated parmesan cheese 20ml/¾fl oz verjus 40g/1½oz chopped jalapeño pepper, from a jar 1 tsp sea salt 1 lime, halved fresh coriander leaves 1 lime, halved fresh coriander leaves Method For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta.Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper.To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside.For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise.Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine.To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves."
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553fd84faefd635841137dda7cc9d19b57c4810cea706aa4b2b2ab6a0e6645d6
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Cornish fish stew recipe
Preheat the oven to 180C/160C Fan/Gas 4.To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour.To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes.Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes.Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary.To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt.Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour. To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour. To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes. Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes. Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes. Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary. Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary. To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt. To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt. Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cornish fish stew recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4.To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour.To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes.Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes.Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary.To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt.Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour. To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour. To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes. Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes. Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes. Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary. Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary. To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt. To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt. Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side."
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73c8eedfac1202d21dd71022be6f81bb5f46640d0e11085f171349fbddf6dd2f
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Pan-fried mackerel with spring vegetable nage recipe
An average of 5.0 out of 5 stars from 5 ratings This simple but flavoursome fish soup is served with lots of fresh vegetables in creamy herb broth. 1 lemon, finely pared zest and juice400ml/14fl oz good-quality vegetable stock12 asparagus spears, trimmed100g/3½oz podded peaslight rapeseed oil, for cooking2 shallots, peeled and chopped1 garlic clove, chopped4 young carrots, peeled and sliced1 fennel bulb, trimmed and chopped100ml/3½fl oz double cream4 small spring onions, trimmed and sliced1 tsp chopped fresh mint1 tsp chopped fresh chervil1 tsp chopped fresh tarragonCornish sea salt and freshly ground black pepper 1 lemon, finely pared zest and juice 400ml/14fl oz good-quality vegetable stock 12 asparagus spears, trimmed 100g/3½oz podded peas light rapeseed oil, for cooking 2 shallots, peeled and chopped 1 garlic clove, chopped 4 young carrots, peeled and sliced 1 fennel bulb, trimmed and chopped 100ml/3½fl oz double cream 4 small spring onions, trimmed and sliced 1 tsp chopped fresh mint 1 tsp chopped fresh chervil 1 tsp chopped fresh tarragon Cornish sea salt and freshly ground black pepper oil, for frying2 mackerel, fins and gills cut off, scaled, gutted and pin-boneddrizzle lemon oil, to serve oil, for frying 2 mackerel, fins and gills cut off, scaled, gutted and pin-boned drizzle lemon oil, to serve Method To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice.Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper.To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat.To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve. To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice. To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice. Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper. Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper. To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat. To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat. To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve. To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve.
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"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pan-fried_bream_with_67774",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried mackerel with spring vegetable nage recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings This simple but flavoursome fish soup is served with lots of fresh vegetables in creamy herb broth. 1 lemon, finely pared zest and juice400ml/14fl oz good-quality vegetable stock12 asparagus spears, trimmed100g/3½oz podded peaslight rapeseed oil, for cooking2 shallots, peeled and chopped1 garlic clove, chopped4 young carrots, peeled and sliced1 fennel bulb, trimmed and chopped100ml/3½fl oz double cream4 small spring onions, trimmed and sliced1 tsp chopped fresh mint1 tsp chopped fresh chervil1 tsp chopped fresh tarragonCornish sea salt and freshly ground black pepper 1 lemon, finely pared zest and juice 400ml/14fl oz good-quality vegetable stock 12 asparagus spears, trimmed 100g/3½oz podded peas light rapeseed oil, for cooking 2 shallots, peeled and chopped 1 garlic clove, chopped 4 young carrots, peeled and sliced 1 fennel bulb, trimmed and chopped 100ml/3½fl oz double cream 4 small spring onions, trimmed and sliced 1 tsp chopped fresh mint 1 tsp chopped fresh chervil 1 tsp chopped fresh tarragon Cornish sea salt and freshly ground black pepper oil, for frying2 mackerel, fins and gills cut off, scaled, gutted and pin-boneddrizzle lemon oil, to serve oil, for frying 2 mackerel, fins and gills cut off, scaled, gutted and pin-boned drizzle lemon oil, to serve Method To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice.Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper.To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat.To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve. To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice. To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice. Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper. Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper. To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat. To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat. To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve. To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve."
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4e36ddd48377410d3f37569a3dcf8f7463f2962ea16f2af3f86d05eb34e8ee51
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Monkfish with sage and onion stuffing recipe
For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly.Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper.Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes.Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes.When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices.Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted.Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well.Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes.Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter.For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter.Strain the sage butter mixture, reserving the liquid butter.Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup.Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly.To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing. For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly. For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well. Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well. Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes. Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes. Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter. Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter. For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter. For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter. Strain the sage butter mixture, reserving the liquid butter. Strain the sage butter mixture, reserving the liquid butter. Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup. Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup. Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly. Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly. To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing. To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing.
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"title": "Monkfish with sage and onion stuffing recipe",
"content": "For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly.Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper.Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes.Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes.When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices.Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted.Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well.Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes.Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter.For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter.Strain the sage butter mixture, reserving the liquid butter.Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup.Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly.To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing. For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly. For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well. Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well. Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes. Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes. Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter. Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter. For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter. For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter. Strain the sage butter mixture, reserving the liquid butter. Strain the sage butter mixture, reserving the liquid butter. Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup. Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup. Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly. Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly. To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing. To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing."
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58feb3c1f3999ecde3e0a6682e572e037951c6524f80dc696727af90162f4e4f
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Grilled monkfish wrapped in pancetta with mash recipe
To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste.Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month.To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6.Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little.When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact.Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated.To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook.Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes.Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes.Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes.To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately. To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste. To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste. Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month. Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month. To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6. To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6. Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little. Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little. When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact. When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact. Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated. Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated. To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook. To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook. Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes. Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes. Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes. Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes. Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes. To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately. To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately.
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"title": "Grilled monkfish wrapped in pancetta with mash recipe",
"content": "To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste.Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month.To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6.Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little.When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact.Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated.To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook.Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes.Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes.Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes.To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately. To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste. To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste. Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month. Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month. To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6. To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6. Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little. Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little. When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact. When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact. Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated. Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated. To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook. To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook. Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes. Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes. Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes. Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes. Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes. To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately. To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately."
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8b9c7b040bcc3df8bf49f1debf7815a20ac9cc00a1a43c288a4a1ddd7cce8924
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Poached plaice with vegetable and bean stew recipe
An average of 5.0 out of 5 stars from 2 ratings This fish supper is served alongside a winter vegetable stew and fresh salsa for perfect mid-week comfort food. 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmedgood drizzle olive oil1 lemon, zest and juice1 tsp chopped fresh thyme leavessalt and freshly ground black pepper 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed good drizzle olive oil 1 lemon, zest and juice 1 tsp chopped fresh thyme leaves salt and freshly ground black pepper 1 tbsp olive oil50g/1¾oz unsalted butter1 onion, finely chopped1 tin salted anchovies in olive oil, drained and chopped8 slices salami, sliced1 garlic clove, finely chopped1 celery stick, finely sliced1 leek, finely sliced1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed1 tbsp chopped fresh thyme leaves500ml/18fl oz fish or vegetable stocksalt and freshly ground black pepperseasonal green vegetables and crusty bread, to serve 1 tbsp olive oil 50g/1¾oz unsalted butter 1 onion, finely chopped 1 tin salted anchovies in olive oil, drained and chopped 8 slices salami, sliced 1 garlic clove, finely chopped 1 celery stick, finely sliced 1 leek, finely sliced 1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed 1 tbsp chopped fresh thyme leaves 500ml/18fl oz fish or vegetable stock salt and freshly ground black pepper seasonal green vegetables and crusty bread, to serve handful fresh flatleaf parsleyhandful fresh mint leaves1 tbsp capers in brine, drained1 gherkin1 tsp English mustard2 tbsp extra virgin olive oilsalt and freshly ground black pepper handful fresh flatleaf parsley handful fresh mint leaves 1 tbsp capers in brine, drained 1 gherkin 1 tsp English mustard 2 tbsp extra virgin olive oil salt and freshly ground black pepper Method To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes.To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside.To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like.
|
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"title": "Poached plaice with vegetable and bean stew recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This fish supper is served alongside a winter vegetable stew and fresh salsa for perfect mid-week comfort food. 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmedgood drizzle olive oil1 lemon, zest and juice1 tsp chopped fresh thyme leavessalt and freshly ground black pepper 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed good drizzle olive oil 1 lemon, zest and juice 1 tsp chopped fresh thyme leaves salt and freshly ground black pepper 1 tbsp olive oil50g/1¾oz unsalted butter1 onion, finely chopped1 tin salted anchovies in olive oil, drained and chopped8 slices salami, sliced1 garlic clove, finely chopped1 celery stick, finely sliced1 leek, finely sliced1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed1 tbsp chopped fresh thyme leaves500ml/18fl oz fish or vegetable stocksalt and freshly ground black pepperseasonal green vegetables and crusty bread, to serve 1 tbsp olive oil 50g/1¾oz unsalted butter 1 onion, finely chopped 1 tin salted anchovies in olive oil, drained and chopped 8 slices salami, sliced 1 garlic clove, finely chopped 1 celery stick, finely sliced 1 leek, finely sliced 1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed 1 tbsp chopped fresh thyme leaves 500ml/18fl oz fish or vegetable stock salt and freshly ground black pepper seasonal green vegetables and crusty bread, to serve handful fresh flatleaf parsleyhandful fresh mint leaves1 tbsp capers in brine, drained1 gherkin1 tsp English mustard2 tbsp extra virgin olive oilsalt and freshly ground black pepper handful fresh flatleaf parsley handful fresh mint leaves 1 tbsp capers in brine, drained 1 gherkin 1 tsp English mustard 2 tbsp extra virgin olive oil salt and freshly ground black pepper Method To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes.To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside.To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like."
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0651059aa0e6d791eab4f332bc54dcfd87bb6c34c5292b402efd0d280515e4fd
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Outlaw’s kedgeree recipe
An average of 5.0 out of 5 stars from 3 ratings Nathan Outlaw’s kedgeree is packed with herbs and two types of fish. Substitute the herbs with whatever is available, and buy the stock if you don’t have time to make it. 1 onion, finely chopped3 carrots, peeled and finely chopped3 sticks celery, finely chopped1 leek, trimmed, washed and finely chopped1 garlic clove, crushed5 white peppercorns1 star anise1 tsp fennel seedspinch sea salt250ml/9fl oz dry white winesmall sprig thyme½ handful parsley stalks 1 onion, finely chopped 3 carrots, peeled and finely chopped 3 sticks celery, finely chopped 1 leek, trimmed, washed and finely chopped 1 garlic clove, crushed 5 white peppercorns 1 star anise 1 tsp fennel seeds pinch sea salt 250ml/9fl oz dry white wine small sprig thyme ½ handful parsley stalks 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces300g/10½oz basmati ricesplash sunflower oil50g/1¾oz unsalted butter½ white onion, finely chopped1 celery stick (de-stringed with a vegetable peeler), thinly sliced1 leek (white part only), well washed and thinly sliced1 carrot, peeled and cut into small dice700ml/1¼ pint vegetable stock (from above)pinch saffron strands½ tsp curry powder½ tsp ground turmeric1 tbsp white wine vinegar4 free-range eggs2 tsp finely chopped fresh tarragon2 tsp finely chopped fresh mint2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepperlemon wedges, to serve 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces 200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces 300g/10½oz basmati rice splash sunflower oil 50g/1¾oz unsalted butter ½ white onion, finely chopped 1 celery stick (de-stringed with a vegetable peeler), thinly sliced 1 leek (white part only), well washed and thinly sliced 1 carrot, peeled and cut into small dice 700ml/1¼ pint vegetable stock (from above) pinch saffron strands ½ tsp curry powder ½ tsp ground turmeric 1 tbsp white wine vinegar 4 free-range eggs 2 tsp finely chopped fresh tarragon 2 tsp finely chopped fresh mint 2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepper lemon wedges, to serve Method To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe).To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6.Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring.Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked.Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes.To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side.
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"title": "Outlaw’s kedgeree recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Nathan Outlaw’s kedgeree is packed with herbs and two types of fish. Substitute the herbs with whatever is available, and buy the stock if you don’t have time to make it. 1 onion, finely chopped3 carrots, peeled and finely chopped3 sticks celery, finely chopped1 leek, trimmed, washed and finely chopped1 garlic clove, crushed5 white peppercorns1 star anise1 tsp fennel seedspinch sea salt250ml/9fl oz dry white winesmall sprig thyme½ handful parsley stalks 1 onion, finely chopped 3 carrots, peeled and finely chopped 3 sticks celery, finely chopped 1 leek, trimmed, washed and finely chopped 1 garlic clove, crushed 5 white peppercorns 1 star anise 1 tsp fennel seeds pinch sea salt 250ml/9fl oz dry white wine small sprig thyme ½ handful parsley stalks 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces300g/10½oz basmati ricesplash sunflower oil50g/1¾oz unsalted butter½ white onion, finely chopped1 celery stick (de-stringed with a vegetable peeler), thinly sliced1 leek (white part only), well washed and thinly sliced1 carrot, peeled and cut into small dice700ml/1¼ pint vegetable stock (from above)pinch saffron strands½ tsp curry powder½ tsp ground turmeric1 tbsp white wine vinegar4 free-range eggs2 tsp finely chopped fresh tarragon2 tsp finely chopped fresh mint2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepperlemon wedges, to serve 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces 200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces 300g/10½oz basmati rice splash sunflower oil 50g/1¾oz unsalted butter ½ white onion, finely chopped 1 celery stick (de-stringed with a vegetable peeler), thinly sliced 1 leek (white part only), well washed and thinly sliced 1 carrot, peeled and cut into small dice 700ml/1¼ pint vegetable stock (from above) pinch saffron strands ½ tsp curry powder ½ tsp ground turmeric 1 tbsp white wine vinegar 4 free-range eggs 2 tsp finely chopped fresh tarragon 2 tsp finely chopped fresh mint 2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepper lemon wedges, to serve Method To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe).To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6.Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring.Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked.Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes.To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side."
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c93a9cf581b19bf814b2e101d60e5fa50d87c932d3e6a94413ced6ee7e69b999
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Whole butterflied mackerel with grilled asparagus recipe
An average of 3.0 out of 5 stars from 1 rating This recipe is mainly cooked on the barbecue – the barbecued mackerel and asparagus are then drizzled in a lemon butter. 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned2 garlic cloves, finely chopped2 tbsp chopped fresh thyme2 tbsp olive oilsea salt and freshly ground black pepper 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned 2 garlic cloves, finely chopped 2 tbsp chopped fresh thyme 2 tbsp olive oil sea salt and freshly ground black pepper 250g/9oz unsalted butter, softened1 banana shallot, peeled and finely chopped1 garlic clove, finely chopped80g/2¾oz fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish)3 tbsp chopped fresh mint3 tbsp chopped fresh tarragon 3 tbsp chopped fennel fronds1 lemon, zest and juice, plus two lemons, halved, to servesea salt and freshly ground black pepper 250g/9oz unsalted butter, softened 1 banana shallot, peeled and finely chopped 1 garlic clove, finely chopped 80g/2¾oz fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish) 3 tbsp chopped fresh mint 3 tbsp chopped fresh tarragon 3 tbsp chopped fennel fronds 1 lemon, zest and juice, plus two lemons, halved, to serve sea salt and freshly ground black pepper 500g/1lb 2oz new potatoes, boiled and cooled3 tbsp mayonnaise1–2 tsp creamed horseradish 1 tbsp chopped fresh tarragon1 tbsp snipped fresh chives 500g/1lb 2oz new potatoes, boiled and cooled 3 tbsp mayonnaise 1–2 tsp creamed horseradish 1 tbsp chopped fresh tarragon 1 tbsp snipped fresh chives 20 asparagus spears, woody ends removed 20 asparagus spears, woody ends removed Method To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue.To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm.Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves. To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue. To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue. To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm. Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves. Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/whole_butterflied_67048",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Whole butterflied mackerel with grilled asparagus recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating This recipe is mainly cooked on the barbecue – the barbecued mackerel and asparagus are then drizzled in a lemon butter. 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned2 garlic cloves, finely chopped2 tbsp chopped fresh thyme2 tbsp olive oilsea salt and freshly ground black pepper 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned 2 garlic cloves, finely chopped 2 tbsp chopped fresh thyme 2 tbsp olive oil sea salt and freshly ground black pepper 250g/9oz unsalted butter, softened1 banana shallot, peeled and finely chopped1 garlic clove, finely chopped80g/2¾oz fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish)3 tbsp chopped fresh mint3 tbsp chopped fresh tarragon 3 tbsp chopped fennel fronds1 lemon, zest and juice, plus two lemons, halved, to servesea salt and freshly ground black pepper 250g/9oz unsalted butter, softened 1 banana shallot, peeled and finely chopped 1 garlic clove, finely chopped 80g/2¾oz fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish) 3 tbsp chopped fresh mint 3 tbsp chopped fresh tarragon 3 tbsp chopped fennel fronds 1 lemon, zest and juice, plus two lemons, halved, to serve sea salt and freshly ground black pepper 500g/1lb 2oz new potatoes, boiled and cooled3 tbsp mayonnaise1–2 tsp creamed horseradish 1 tbsp chopped fresh tarragon1 tbsp snipped fresh chives 500g/1lb 2oz new potatoes, boiled and cooled 3 tbsp mayonnaise 1–2 tsp creamed horseradish 1 tbsp chopped fresh tarragon 1 tbsp snipped fresh chives 20 asparagus spears, woody ends removed 20 asparagus spears, woody ends removed Method To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue.To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm.Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves. To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue. To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue. To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm. Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves. Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves."
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1d36ff5eda10dcf7f7431ecb3be9af5ff417ae30ad324b4a85c0c4621d6f1b70
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Monkfish scampi and watercress soup recipe
An average of 5.0 out of 5 stars from 4 ratings Chunks of monkfish make a mighty scampi, deep fried with lemon zest, and served with a wholesome watercress and spinach soup. olive oil, for cooking50g/1¾oz unsalted butter1 small onion, sliced2 garlic cloves, sliced1 large potato, peeled and thinly sliced800ml/1½ pints vegetable stock2 large bunches watercress, washed and driedlarge handful spinach, washed and driedsea salt and freshly ground black pepper olive oil, for cooking 50g/1¾oz unsalted butter 1 small onion, sliced 2 garlic cloves, sliced 1 large potato, peeled and thinly sliced 800ml/1½ pints vegetable stock 2 large bunches watercress, washed and dried large handful spinach, washed and dried sea salt and freshly ground black pepper 500g/1lb 2oz trimmed monkfish fillet1 lemon, zest onlyoil, for deep frying100g/3½oz plain flour2 free-range eggs, beaten200g/7oz Japanese panko breadcrumbssea salt and freshly ground black pepper 500g/1lb 2oz trimmed monkfish fillet 1 lemon, zest only oil, for deep frying 100g/3½oz plain flour 2 free-range eggs, beaten 200g/7oz Japanese panko breadcrumbs sea salt and freshly ground black pepper extra virgin olive oil extra virgin olive oil Method To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender.Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside.To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest.When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning.Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve. To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender. To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender. Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside. Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside. To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest. To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest. When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning. When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning. Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve. Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve.
|
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"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/monkfish_scampi_69371",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Monkfish scampi and watercress soup recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Chunks of monkfish make a mighty scampi, deep fried with lemon zest, and served with a wholesome watercress and spinach soup. olive oil, for cooking50g/1¾oz unsalted butter1 small onion, sliced2 garlic cloves, sliced1 large potato, peeled and thinly sliced800ml/1½ pints vegetable stock2 large bunches watercress, washed and driedlarge handful spinach, washed and driedsea salt and freshly ground black pepper olive oil, for cooking 50g/1¾oz unsalted butter 1 small onion, sliced 2 garlic cloves, sliced 1 large potato, peeled and thinly sliced 800ml/1½ pints vegetable stock 2 large bunches watercress, washed and dried large handful spinach, washed and dried sea salt and freshly ground black pepper 500g/1lb 2oz trimmed monkfish fillet1 lemon, zest onlyoil, for deep frying100g/3½oz plain flour2 free-range eggs, beaten200g/7oz Japanese panko breadcrumbssea salt and freshly ground black pepper 500g/1lb 2oz trimmed monkfish fillet 1 lemon, zest only oil, for deep frying 100g/3½oz plain flour 2 free-range eggs, beaten 200g/7oz Japanese panko breadcrumbs sea salt and freshly ground black pepper extra virgin olive oil extra virgin olive oil Method To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender.Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside.To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest.When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning.Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve. To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender. To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender. Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside. Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside. To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest. To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest. When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning. When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning. Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve. Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve."
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92e63d68f456f9264b52a99384d11390793b4a8a6f1688643f9ba0ddb9017a98
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Pan-fried gurnard with beans, ham and relish recipe
To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes.Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks.To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish.To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix.Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat.To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper.To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately. To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes. To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes. Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks. Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks. To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish. To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish. To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix. To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix. Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat. Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat. To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper. To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper. To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately. To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately.
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{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pan-fried_gurnard_with_40177",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried gurnard with beans, ham and relish recipe",
"content": "To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes.Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks.To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish.To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix.Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat.To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper.To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately. To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes. To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes. Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks. Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks. To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish. To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish. To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix. To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix. Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat. Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat. To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper. To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper. To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately. To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately."
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Hot smoked trout pâté with treacle soda bread recipe
Hot smoked trout pâté, whisky jelly and treacle soda bread An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_smoked_trout_pate_82070_16x9.jpg Start your festive dinner party with toasted homemade soda bread and Nathan Outlaw’s layered fish pâté. 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1 100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar Method To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer.Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. Recipe tips This recipe makes more treacle soda bread than needed for the pâté (2 loaves), but we guarantee it will get eaten!
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"title": "Hot smoked trout pâté with treacle soda bread recipe",
"content": "Hot smoked trout pâté, whisky jelly and treacle soda bread An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_smoked_trout_pate_82070_16x9.jpg Start your festive dinner party with toasted homemade soda bread and Nathan Outlaw’s layered fish pâté. 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1 100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar Method To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer.Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. Recipe tips This recipe makes more treacle soda bread than needed for the pâté (2 loaves), but we guarantee it will get eaten!"
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Cod and parsley stuffed jacket potato recipe
An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_and_parsley_stuffed_30774_16x9.jpg Fish pie meets jacket potato in this easy family lunch recipe. Creamy, carby, and totally comforting. 4 large baking potatoes (roughly 225g/8oz each)olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary)2 garlic cloves, crushed1 bay leaf300g/10½oz cod fillet, skin removed, boneless3 tbsp roughly chopped fresh parsley55g/2oz cheddar, gratedextra virgin olive oil, for drizzlingsalt and freshly ground black pepper1 lemon, cut into wedges, to servehandful watercress, leaves picked, to serve 4 large baking potatoes (roughly 225g/8oz each) olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary) 2 garlic cloves, crushed 1 bay leaf 300g/10½oz cod fillet, skin removed, boneless 3 tbsp roughly chopped fresh parsley 55g/2oz cheddar, grated extra virgin olive oil, for drizzling salt and freshly ground black pepper 1 lemon, cut into wedges, to serve handful watercress, leaves picked, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked.Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug.Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy.Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden.Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked. Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug. Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden. Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress.
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"url": "https://www.bbc.co.uk/food/recipes/cod_and_parsley_stuffed_30774",
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"title": "Cod and parsley stuffed jacket potato recipe",
"content": "An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_and_parsley_stuffed_30774_16x9.jpg Fish pie meets jacket potato in this easy family lunch recipe. Creamy, carby, and totally comforting. 4 large baking potatoes (roughly 225g/8oz each)olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary)2 garlic cloves, crushed1 bay leaf300g/10½oz cod fillet, skin removed, boneless3 tbsp roughly chopped fresh parsley55g/2oz cheddar, gratedextra virgin olive oil, for drizzlingsalt and freshly ground black pepper1 lemon, cut into wedges, to servehandful watercress, leaves picked, to serve 4 large baking potatoes (roughly 225g/8oz each) olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary) 2 garlic cloves, crushed 1 bay leaf 300g/10½oz cod fillet, skin removed, boneless 3 tbsp roughly chopped fresh parsley 55g/2oz cheddar, grated extra virgin olive oil, for drizzling salt and freshly ground black pepper 1 lemon, cut into wedges, to serve handful watercress, leaves picked, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked.Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug.Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy.Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden.Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked. Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug. Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden. Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress."
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Lobster and asparagus tart recipe
An average of 4.0 out of 5 stars from 1 rating These individual tarts are the perfect starter for a summer dinner party. For this recipe you will need four 10cm/4in tins 250g/9oz plain flour2 tsp finely chopped thyme leaves150g/5½oz cold unsalted butter, cubed1 free-range egg, beaten1 free-range egg yolk, beaten with 1 tbsp milksalt 250g/9oz plain flour 2 tsp finely chopped thyme leaves 150g/5½oz cold unsalted butter, cubed 1 free-range egg, beaten 1 free-range egg yolk, beaten with 1 tbsp milk salt 2 leaves gelatine (bronze, if available), soaked in ice-cold water50g/1¾oz unsalted butter325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double creamsalt and freshly ground black pepper 2 leaves gelatine (bronze, if available), soaked in ice-cold water 50g/1¾oz unsalted butter 325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double cream salt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar1 tbsp finely chopped chervil, plus extra leaves, pickedsalt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces 8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar 1 tbsp finely chopped chervil, plus extra leaves, picked salt and freshly ground black pepper Method To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours.Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins.Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil.To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours. To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours. Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins. Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. Recipe tips You can make the mousse and tart cases the day before and assemble the tarts just before serving.
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"title": "Lobster and asparagus tart recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating These individual tarts are the perfect starter for a summer dinner party. For this recipe you will need four 10cm/4in tins 250g/9oz plain flour2 tsp finely chopped thyme leaves150g/5½oz cold unsalted butter, cubed1 free-range egg, beaten1 free-range egg yolk, beaten with 1 tbsp milksalt 250g/9oz plain flour 2 tsp finely chopped thyme leaves 150g/5½oz cold unsalted butter, cubed 1 free-range egg, beaten 1 free-range egg yolk, beaten with 1 tbsp milk salt 2 leaves gelatine (bronze, if available), soaked in ice-cold water50g/1¾oz unsalted butter325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double creamsalt and freshly ground black pepper 2 leaves gelatine (bronze, if available), soaked in ice-cold water 50g/1¾oz unsalted butter 325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double cream salt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar1 tbsp finely chopped chervil, plus extra leaves, pickedsalt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces 8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar 1 tbsp finely chopped chervil, plus extra leaves, picked salt and freshly ground black pepper Method To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours.Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins.Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil.To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours. To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours. Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins. Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. Recipe tips You can make the mousse and tart cases the day before and assemble the tarts just before serving."
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Posh fish and chips recipe
To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel.Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm.Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt.When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper.Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once. To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel. Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm. Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt. Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt. When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper. Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once. Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once.
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"title": "Posh fish and chips recipe",
"content": "To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel.Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm.Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt.When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper.Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once. To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel. Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm. Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt. Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt. When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper. Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once. Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once."
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Boxing Day kedgeree recipe
An average of 4.0 out of 5 stars from 1 rating Nathan Outlaw turns leftover Christmas meats into a delicious dish that will fill up the family after a Boxing Day walk. drizzle light rapeseed oil50g/1¾oz unsalted butter2 shallots, finely chopped1 leek, white part only, thinly sliced1 celery stalk, thinly sliced1 garlic clove, chopped300g/10½oz long-grain or basmati rice, washed and drained700ml/1 pint 4½fl oz chicken or turkey stock2 bay leavespinch saffron strands½ tsp medium curry powder200g/7oz cooked leftover turkey, leg meat only, cut into pieces200g/7oz cooked leftover ham, cut into pieces200g/7oz cooked leftover sausages or sausage meat, cut into pieces3 free-range eggs2 tsp chopped fresh parsley2 tsp chopped fresh sagesalt and freshly ground black pepperlemon wedges, to serve drizzle light rapeseed oil 50g/1¾oz unsalted butter 2 shallots, finely chopped 1 leek, white part only, thinly sliced 1 celery stalk, thinly sliced 1 garlic clove, chopped 300g/10½oz long-grain or basmati rice, washed and drained 700ml/1 pint 4½fl oz chicken or turkey stock 2 bay leaves pinch saffron strands ½ tsp medium curry powder 200g/7oz cooked leftover turkey, leg meat only, cut into pieces 200g/7oz cooked leftover ham, cut into pieces 200g/7oz cooked leftover sausages or sausage meat, cut into pieces 3 free-range eggs 2 tsp chopped fresh parsley 2 tsp chopped fresh sage salt and freshly ground black pepper lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Add the rice and continue to cook, stirring well, for a 1 minute.Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering.Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid.Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender.Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways.When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper.To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Add the rice and continue to cook, stirring well, for a 1 minute. Add the rice and continue to cook, stirring well, for a 1 minute. Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering. Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering. Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid. Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid. Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender. Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender. Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways. Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways. When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper. When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper. To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired. To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired.
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"title": "Boxing Day kedgeree recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Nathan Outlaw turns leftover Christmas meats into a delicious dish that will fill up the family after a Boxing Day walk. drizzle light rapeseed oil50g/1¾oz unsalted butter2 shallots, finely chopped1 leek, white part only, thinly sliced1 celery stalk, thinly sliced1 garlic clove, chopped300g/10½oz long-grain or basmati rice, washed and drained700ml/1 pint 4½fl oz chicken or turkey stock2 bay leavespinch saffron strands½ tsp medium curry powder200g/7oz cooked leftover turkey, leg meat only, cut into pieces200g/7oz cooked leftover ham, cut into pieces200g/7oz cooked leftover sausages or sausage meat, cut into pieces3 free-range eggs2 tsp chopped fresh parsley2 tsp chopped fresh sagesalt and freshly ground black pepperlemon wedges, to serve drizzle light rapeseed oil 50g/1¾oz unsalted butter 2 shallots, finely chopped 1 leek, white part only, thinly sliced 1 celery stalk, thinly sliced 1 garlic clove, chopped 300g/10½oz long-grain or basmati rice, washed and drained 700ml/1 pint 4½fl oz chicken or turkey stock 2 bay leaves pinch saffron strands ½ tsp medium curry powder 200g/7oz cooked leftover turkey, leg meat only, cut into pieces 200g/7oz cooked leftover ham, cut into pieces 200g/7oz cooked leftover sausages or sausage meat, cut into pieces 3 free-range eggs 2 tsp chopped fresh parsley 2 tsp chopped fresh sage salt and freshly ground black pepper lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Add the rice and continue to cook, stirring well, for a 1 minute.Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering.Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid.Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender.Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways.When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper.To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Add the rice and continue to cook, stirring well, for a 1 minute. Add the rice and continue to cook, stirring well, for a 1 minute. Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering. Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering. Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid. Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid. Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender. Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender. Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways. Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways. When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper. When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper. To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired. To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired."
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40e346855d5511d884b084684a82c72c16409d2207302856fef083645b49d037
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Fish baked in cider recipe
Whole baked plaice, cider onions, tarragon and anchovy butter An average of 4.5 out of 5 stars from 2 ratings A simple, quick and healthy recipe from a celebrated seafood chef. And as if that wasn’t enough, it’s all cooked in one pot – so hardly any washing up. 50ml/2fl oz olive oil2 white onions, finely sliced2 bay leaves200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), guttedsalt and pepper 50ml/2fl oz olive oil 2 white onions, finely sliced 2 bay leaves 200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), gutted salt and pepper 200g/7oz unsalted butter, softened2 shallots, finely chopped4 salted anchovy fillets, chopped1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnishsalt and pepper 1 lemon, cut into wedges 200g/7oz unsalted butter, softened 2 shallots, finely chopped 4 salted anchovy fillets, chopped 1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnish salt and pepper 1 lemon, cut into wedges Method Preheat the oven to 200C/400F/Gas 6.In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish.Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fish baked in cider recipe",
"content": "Whole baked plaice, cider onions, tarragon and anchovy butter An average of 4.5 out of 5 stars from 2 ratings A simple, quick and healthy recipe from a celebrated seafood chef. And as if that wasn’t enough, it’s all cooked in one pot – so hardly any washing up. 50ml/2fl oz olive oil2 white onions, finely sliced2 bay leaves200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), guttedsalt and pepper 50ml/2fl oz olive oil 2 white onions, finely sliced 2 bay leaves 200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), gutted salt and pepper 200g/7oz unsalted butter, softened2 shallots, finely chopped4 salted anchovy fillets, chopped1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnishsalt and pepper 1 lemon, cut into wedges 200g/7oz unsalted butter, softened 2 shallots, finely chopped 4 salted anchovy fillets, chopped 1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnish salt and pepper 1 lemon, cut into wedges Method Preheat the oven to 200C/400F/Gas 6.In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish.Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves."
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494911371cf19ff2dabc563fb62240d5ab68791b3cc5ef24a59eb249b7a95e2e
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Smoked fish bubble and squeak recipe
An average of 4.5 out of 5 stars from 2 ratings This is a wonderful recipe for Boxing Day brunch as it uses up leftovers from the Christmas dinner. If you go easy on the butter it’s quite healthy, too. oil, for frying80g/2¾oz butter, for frying1 garlic clove, finely grated1 red onion, finely chopped300g/10½oz leftover vegetables (such as sprouts, carrots and potatoes)300g/10½oz smoked fish (preferably smoked mackerel, smoked haddock and smoked salmon in equal amounts), chopped roughly1 tbsp chopped parsley1 tbsp chopped tarragon1 tbsp chopped chivessalt and pepper3 duck eggssplash of white wine vinegar oil, for frying 80g/2¾oz butter, for frying 1 garlic clove, finely grated 1 red onion, finely chopped 300g/10½oz leftover vegetables (such as sprouts, carrots and potatoes) 300g/10½oz smoked fish (preferably smoked mackerel, smoked haddock and smoked salmon in equal amounts), chopped roughly 1 tbsp chopped parsley 1 tbsp chopped tarragon 1 tbsp chopped chives salt and pepper 3 duck eggs splash of white wine vinegar Method Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes.Add the herbs and season with salt and pepper. Mould the mixture into little patties.Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve.For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak. Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes. Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes. Add the herbs and season with salt and pepper. Mould the mixture into little patties. Add the herbs and season with salt and pepper. Mould the mixture into little patties. Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve. Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve. For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak. Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoked fish bubble and squeak recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This is a wonderful recipe for Boxing Day brunch as it uses up leftovers from the Christmas dinner. If you go easy on the butter it’s quite healthy, too. oil, for frying80g/2¾oz butter, for frying1 garlic clove, finely grated1 red onion, finely chopped300g/10½oz leftover vegetables (such as sprouts, carrots and potatoes)300g/10½oz smoked fish (preferably smoked mackerel, smoked haddock and smoked salmon in equal amounts), chopped roughly1 tbsp chopped parsley1 tbsp chopped tarragon1 tbsp chopped chivessalt and pepper3 duck eggssplash of white wine vinegar oil, for frying 80g/2¾oz butter, for frying 1 garlic clove, finely grated 1 red onion, finely chopped 300g/10½oz leftover vegetables (such as sprouts, carrots and potatoes) 300g/10½oz smoked fish (preferably smoked mackerel, smoked haddock and smoked salmon in equal amounts), chopped roughly 1 tbsp chopped parsley 1 tbsp chopped tarragon 1 tbsp chopped chives salt and pepper 3 duck eggs splash of white wine vinegar Method Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes.Add the herbs and season with salt and pepper. Mould the mixture into little patties.Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve.For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak. Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes. Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes. Add the herbs and season with salt and pepper. Mould the mixture into little patties. Add the herbs and season with salt and pepper. Mould the mixture into little patties. Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve. Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve. For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak. Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak."
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e6f0c213ae29d5c8bcd40e317ac2dd36ddac813fc257d004a232eccbc5f6ae82
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Turbot with tartare dressing and leeks recipe
Turbot on the bone with red wine tartare dressing and chargrilled leeks An average of 5.0 out of 5 stars from 1 rating This whole turbot is worthy of a special occasion, simply baked with a sharp tartare dressing. 1 whole turbot (2kg/4lb 8oz)110ml/4fl oz Nero d’Avola red wine from Sicily110ml/4fl oz red wine vinegar110g/4oz caster sugar250g/9oz unsalted butter2 garlic clovessprig of thyme1 tbsp chopped parsley1 tbsp chopped chervil1 tbsp chopped chives1 tbsp chopped tarragon2 tbsp chopped gherkins3 tbsp medium sized capers12 baby leeks, trimmed and blanched2 tbsp rapeseed oilsalt and freshly ground black pepper1 lemon, segmented and chopped 1 whole turbot (2kg/4lb 8oz) 110ml/4fl oz Nero d’Avola red wine from Sicily 110ml/4fl oz red wine vinegar 110g/4oz caster sugar 250g/9oz unsalted butter 2 garlic cloves sprig of thyme 1 tbsp chopped parsley 1 tbsp chopped chervil 1 tbsp chopped chives 1 tbsp chopped tarragon 2 tbsp chopped gherkins 3 tbsp medium sized capers 12 baby leeks, trimmed and blanched 2 tbsp rapeseed oil salt and freshly ground black pepper 1 lemon, segmented and chopped Method Preheat the oven to 220C/450F/Gas 8.Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces.Heat a non-stick pan and add the fish, white side down.Place in the oven and cook for 10-12 minutesPlace the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup.Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour.To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently.For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched.For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper.To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. Place the leeks on the plate and spoon over the dressing. Finish with the lemon and deep fried capers. Preheat the oven to 220C/450F/Gas 8. Preheat the oven to 220C/450F/Gas 8. Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces. Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces. Heat a non-stick pan and add the fish, white side down. Heat a non-stick pan and add the fish, white side down. Place in the oven and cook for 10-12 minutes Place in the oven and cook for 10-12 minutes Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup. Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup. Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour. Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour. To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently. To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently. For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched. For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched. For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper. For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper. To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. Place the leeks on the plate and spoon over the dressing. Place the leeks on the plate and spoon over the dressing. Finish with the lemon and deep fried capers. Finish with the lemon and deep fried capers.
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"title": "Turbot with tartare dressing and leeks recipe",
"content": "Turbot on the bone with red wine tartare dressing and chargrilled leeks An average of 5.0 out of 5 stars from 1 rating This whole turbot is worthy of a special occasion, simply baked with a sharp tartare dressing. 1 whole turbot (2kg/4lb 8oz)110ml/4fl oz Nero d’Avola red wine from Sicily110ml/4fl oz red wine vinegar110g/4oz caster sugar250g/9oz unsalted butter2 garlic clovessprig of thyme1 tbsp chopped parsley1 tbsp chopped chervil1 tbsp chopped chives1 tbsp chopped tarragon2 tbsp chopped gherkins3 tbsp medium sized capers12 baby leeks, trimmed and blanched2 tbsp rapeseed oilsalt and freshly ground black pepper1 lemon, segmented and chopped 1 whole turbot (2kg/4lb 8oz) 110ml/4fl oz Nero d’Avola red wine from Sicily 110ml/4fl oz red wine vinegar 110g/4oz caster sugar 250g/9oz unsalted butter 2 garlic cloves sprig of thyme 1 tbsp chopped parsley 1 tbsp chopped chervil 1 tbsp chopped chives 1 tbsp chopped tarragon 2 tbsp chopped gherkins 3 tbsp medium sized capers 12 baby leeks, trimmed and blanched 2 tbsp rapeseed oil salt and freshly ground black pepper 1 lemon, segmented and chopped Method Preheat the oven to 220C/450F/Gas 8.Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces.Heat a non-stick pan and add the fish, white side down.Place in the oven and cook for 10-12 minutesPlace the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup.Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour.To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently.For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched.For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper.To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. Place the leeks on the plate and spoon over the dressing. Finish with the lemon and deep fried capers. Preheat the oven to 220C/450F/Gas 8. Preheat the oven to 220C/450F/Gas 8. Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces. Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces. Heat a non-stick pan and add the fish, white side down. Heat a non-stick pan and add the fish, white side down. Place in the oven and cook for 10-12 minutes Place in the oven and cook for 10-12 minutes Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup. Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup. Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour. Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour. To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently. To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently. For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched. For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched. For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper. For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper. To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. Place the leeks on the plate and spoon over the dressing. Place the leeks on the plate and spoon over the dressing. Finish with the lemon and deep fried capers. Finish with the lemon and deep fried capers."
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Scissor-cut noodles recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/scissor-cut_noodles_71528_16x9.jpg A fun way to make noodles without rolling, pulling, banging or a fancy pasta machine – using scissors! Served here with bok choi and a sweet-savoury sauce with an optional added kick of chilli. 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 1 whole baby bok choi, quartered½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) 1 whole baby bok choi, quartered ½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) Method For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls.Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil.Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately.
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"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/scissor-cut_noodles_71528_16x9.jpg A fun way to make noodles without rolling, pulling, banging or a fancy pasta machine – using scissors! Served here with bok choi and a sweet-savoury sauce with an optional added kick of chilli. 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 1 whole baby bok choi, quartered½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) 1 whole baby bok choi, quartered ½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) Method For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls.Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil.Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately."
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493ecbd28087f640ed02b7839d0ab5e21da669a8d5bfee9424d344f89292e838
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Shanghainese rice cake and pork stir-fry recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shanghai_rice_cakes_79606_16x9.jpg Sticky, chewy Chinese rice cakes (nian gao) are delicious in a stir-fry and perfect for Lunar New Year. This recipe uses pork but you can use any protein you like. 3-5 dried shiitake mushrooms 1 tbsp stir-fry sauce (from below) 1 tsp cornflour 150g/5½oz pork shoulder steak, sliced into thin strips1 tbsp vegetable oil 2 garlic cloves, finely chopped 3 spring onions, chopped into 2.5cm/1in pieces 200g/7oz bok choi (cut into 2.5cm/1in pieces) 200g/7oz savoury Chinese rice cakes (nian gao), defrosted if frozen see Recipe Tip 3-5 dried shiitake mushrooms 1 tbsp stir-fry sauce (from below) 1 tsp cornflour 150g/5½oz pork shoulder steak, sliced into thin strips 1 tbsp vegetable oil 2 garlic cloves, finely chopped 3 spring onions, chopped into 2.5cm/1in pieces 200g/7oz bok choi (cut into 2.5cm/1in pieces) 200g/7oz savoury Chinese rice cakes (nian gao), defrosted if frozen see Recipe Tip 1 tbsp oyster sauce 1 tbsp light soy sauce ¼ tbsp dark soy sauce 1 tbsp Shaoxing rice wine ½ tsp sugar ¼ tsp ground white pepper drizzle sesame oil 1 tbsp oyster sauce 1 tbsp light soy sauce ¼ tbsp dark soy sauce 1 tbsp Shaoxing rice wine ½ tsp sugar ¼ tsp ground white pepper drizzle sesame oil Method For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. Recipe tips The savoury Chinese rice cakes will be white and oval shaped. You can find them in the refrigerator or freezer section of a Chinese supermarket, next to the fresh noodles and dumpling wrappers.
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"title": "Shanghainese rice cake and pork stir-fry recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shanghai_rice_cakes_79606_16x9.jpg Sticky, chewy Chinese rice cakes (nian gao) are delicious in a stir-fry and perfect for Lunar New Year. This recipe uses pork but you can use any protein you like. 3-5 dried shiitake mushrooms 1 tbsp stir-fry sauce (from below) 1 tsp cornflour 150g/5½oz pork shoulder steak, sliced into thin strips1 tbsp vegetable oil 2 garlic cloves, finely chopped 3 spring onions, chopped into 2.5cm/1in pieces 200g/7oz bok choi (cut into 2.5cm/1in pieces) 200g/7oz savoury Chinese rice cakes (nian gao), defrosted if frozen see Recipe Tip 3-5 dried shiitake mushrooms 1 tbsp stir-fry sauce (from below) 1 tsp cornflour 150g/5½oz pork shoulder steak, sliced into thin strips 1 tbsp vegetable oil 2 garlic cloves, finely chopped 3 spring onions, chopped into 2.5cm/1in pieces 200g/7oz bok choi (cut into 2.5cm/1in pieces) 200g/7oz savoury Chinese rice cakes (nian gao), defrosted if frozen see Recipe Tip 1 tbsp oyster sauce 1 tbsp light soy sauce ¼ tbsp dark soy sauce 1 tbsp Shaoxing rice wine ½ tsp sugar ¼ tsp ground white pepper drizzle sesame oil 1 tbsp oyster sauce 1 tbsp light soy sauce ¼ tbsp dark soy sauce 1 tbsp Shaoxing rice wine ½ tsp sugar ¼ tsp ground white pepper drizzle sesame oil Method For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. Recipe tips The savoury Chinese rice cakes will be white and oval shaped. You can find them in the refrigerator or freezer section of a Chinese supermarket, next to the fresh noodles and dumpling wrappers."
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Pork and cabbage dumplings recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pork_cabbage_dumplings_05094_16x9.jpg These delicious Chinese pork and cabbage dumplings are often eaten at Lunar New Year. Cooking them this way makes them nice and crisp on the bottom. 8 whole dried shiitake mushrooms, rinsed3 large leaves Chinese cabbage, finely chopped1 tsp salt 250g/9oz pork mince3 spring onions, finely chopped 2 tbsp soy sauce 1 tbsp oyster sauce handful fresh coriander, finely chopped 1 tsp grated ginger 1 tsp grated garlic 1 tsp sesame oil 25–30 round dumpling wrappers, defrosted if frozen see Recipe Tip2 tbsp vegetable oil, for frying 8 whole dried shiitake mushrooms, rinsed 3 large leaves Chinese cabbage, finely chopped 1 tsp salt 250g/9oz pork mince 3 spring onions, finely chopped 2 tbsp soy sauce 1 tbsp oyster sauce handful fresh coriander, finely chopped 1 tsp grated ginger 1 tsp grated garlic 1 tsp sesame oil 25–30 round dumpling wrappers, defrosted if frozen see Recipe Tip 2 tbsp vegetable oil, for frying 2 tbsp light soy sauce 2 tbsp Chinese black vinegar 2 tbsp water ½ tbsp sesame oil ½ tbsp crispy chilli oil 1 garlic clove, finely chopped 1 tsp sugar chopped fresh coriander, to taste chopped spring onion, to taste 2 tbsp light soy sauce 2 tbsp Chinese black vinegar 2 tbsp water ½ tbsp sesame oil ½ tbsp crispy chilli oil 1 garlic clove, finely chopped 1 tsp sugar chopped fresh coriander, to taste chopped spring onion, to taste Method To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Squeeze using your hands and drain any excess water from cabbage. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Squeeze using your hands and drain any excess water from cabbage. Squeeze using your hands and drain any excess water from cabbage. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. Recipe tips You can find ready-made dumpling wrappers in the freezer or refrigerator section in Chinese supermarkets. However, if you don't have access to one, you can make your own. For the dumpling wrappers, mix 200g/7oz plain flour with a pinch salt in a bowl, pour in 100g/3½oz of water gradually as you mix to bring together as a dough. Cover the bowl and rest the dough for 15 minutes. Knead again until smooth and then cover and rest 30 minutes or until dough is soft. Roll out the dough into a log and cut 12-15 sections. Flatten the pieces and roll out into thin circular discs.
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"title": "Pork and cabbage dumplings recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pork_cabbage_dumplings_05094_16x9.jpg These delicious Chinese pork and cabbage dumplings are often eaten at Lunar New Year. Cooking them this way makes them nice and crisp on the bottom. 8 whole dried shiitake mushrooms, rinsed3 large leaves Chinese cabbage, finely chopped1 tsp salt 250g/9oz pork mince3 spring onions, finely chopped 2 tbsp soy sauce 1 tbsp oyster sauce handful fresh coriander, finely chopped 1 tsp grated ginger 1 tsp grated garlic 1 tsp sesame oil 25–30 round dumpling wrappers, defrosted if frozen see Recipe Tip2 tbsp vegetable oil, for frying 8 whole dried shiitake mushrooms, rinsed 3 large leaves Chinese cabbage, finely chopped 1 tsp salt 250g/9oz pork mince 3 spring onions, finely chopped 2 tbsp soy sauce 1 tbsp oyster sauce handful fresh coriander, finely chopped 1 tsp grated ginger 1 tsp grated garlic 1 tsp sesame oil 25–30 round dumpling wrappers, defrosted if frozen see Recipe Tip 2 tbsp vegetable oil, for frying 2 tbsp light soy sauce 2 tbsp Chinese black vinegar 2 tbsp water ½ tbsp sesame oil ½ tbsp crispy chilli oil 1 garlic clove, finely chopped 1 tsp sugar chopped fresh coriander, to taste chopped spring onion, to taste 2 tbsp light soy sauce 2 tbsp Chinese black vinegar 2 tbsp water ½ tbsp sesame oil ½ tbsp crispy chilli oil 1 garlic clove, finely chopped 1 tsp sugar chopped fresh coriander, to taste chopped spring onion, to taste Method To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Squeeze using your hands and drain any excess water from cabbage. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Squeeze using your hands and drain any excess water from cabbage. Squeeze using your hands and drain any excess water from cabbage. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. Recipe tips You can find ready-made dumpling wrappers in the freezer or refrigerator section in Chinese supermarkets. However, if you don't have access to one, you can make your own. For the dumpling wrappers, mix 200g/7oz plain flour with a pinch salt in a bowl, pour in 100g/3½oz of water gradually as you mix to bring together as a dough. Cover the bowl and rest the dough for 15 minutes. Knead again until smooth and then cover and rest 30 minutes or until dough is soft. Roll out the dough into a log and cut 12-15 sections. Flatten the pieces and roll out into thin circular discs."
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Cumin beef biang biang noodles recipe
To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough.Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy!
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"content": "To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough.Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy!"
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How to go vegan
Veganism, as defined by The Vegan Society, is 'a way of living that seeks to exclude, as far as possible and practicable, all forms of exploitation of, and cruelty to, animals, for food, clothing or any other purpose'. A vegan diet is free from all animal products, whether derived by slaughter (such as meat), or otherwise (such as eggs, dairy and honey). https://ichef.bbci.co.uk/images/ic/480xn/p0638rd1.jpg Challenges of a vegan diet The rapid rise of veganism in the UK has resulted in an explosion of new foods and ready meals, so it’s never been easier to start a vegan diet. Removing all animal-derived products from your diet brings some nutritional challenges, but these can be met with awareness and planning. If you're switching to a full-time vegan diet, it’s good to do it gradually. Your body needs time to adjust to the different balance of foods, and the experience will be more enjoyable if you give yourself time to discover the wealth of vegan foods and recipes and research new places to eat out. Don’t assume that all vegan products are healthy. A vegan cake is still a cake, and you can still consume too much processed food, salt, sugar and fat on a vegan diet. Protein sources Vegans can struggle to get enough protein in their diets. Men should eat approximately 55g of protein per day, women 45g. Here are some protein-rich foods. Try to include some protein at every meal. Nuts and seeds are easy to throw into salads or have for a snack, and typically contain 15–20g protein per 100g. There's also a growing range of nut butters to try. Peanut powder can be added to smoothies or sauces.Beans and lentils can thicken sauces, soups, dips and bakes and tend to include about 10–20g protein per 100g.Soya products, of which the best-known is tofu, are fairly low in fat and can be used in a variety of ways. Tofu contains about 8g of protein per 100g. Soya milk and soya yoghurt are also good sources of protein.Wheat protein (seitan) and fermented soybeans (tempeh) are chewy meat substitutes that are less subtle in flavour than tofu but higher in proteinProtein-fortified products abound, including vegan energy balls. Watch out for the amount of sugar and fat in them though, as protein is not a byword for health, and be aware that it is possible to eat too much protein. Nuts and seeds are easy to throw into salads or have for a snack, and typically contain 15–20g protein per 100g. There's also a growing range of nut butters to try. Peanut powder can be added to smoothies or sauces. Nuts and seeds are easy to throw into salads or have for a snack, and typically contain 15–20g protein per 100g. There's also a growing range of nut butters to try. Peanut powder can be added to smoothies or sauces. Beans and lentils can thicken sauces, soups, dips and bakes and tend to include about 10–20g protein per 100g. Beans and lentils can thicken sauces, soups, dips and bakes and tend to include about 10–20g protein per 100g. Soya products, of which the best-known is tofu, are fairly low in fat and can be used in a variety of ways. Tofu contains about 8g of protein per 100g. Soya milk and soya yoghurt are also good sources of protein. Soya products, of which the best-known is tofu, are fairly low in fat and can be used in a variety of ways. Tofu contains about 8g of protein per 100g. Soya milk and soya yoghurt are also good sources of protein. Wheat protein (seitan) and fermented soybeans (tempeh) are chewy meat substitutes that are less subtle in flavour than tofu but higher in protein Wheat protein (seitan) and fermented soybeans (tempeh) are chewy meat substitutes that are less subtle in flavour than tofu but higher in protein Protein-fortified products abound, including vegan energy balls. Watch out for the amount of sugar and fat in them though, as protein is not a byword for health, and be aware that it is possible to eat too much protein. Protein-fortified products abound, including vegan energy balls. Watch out for the amount of sugar and fat in them though, as protein is not a byword for health, and be aware that it is possible to eat too much protein. https://ichef.bbci.co.uk/images/ic/480xn/p0638rkk.jpg Calcium sources Because vegans don’t consume dairy, calcium has to be found in fortified products. Some plants do contain calcium, but at relatively low levels. Calcium-fortified tofu, soya milk, soya yoghurt, breakfast cereals, orange juice and even breads are available. Iron sources A healthy and varied vegan diet should contain enough iron if you eat these foods regularly: Beans, lentils and peasTofuSeeds and nutsDried fruit, such as raisins, dates or apricotsDark-green vegetables, such as kale, broccoli and spinachWholegrain rice and wholemeal breadFruits and vegetables rich in vitamin C, which help make the iron in plant-based foods bioavailable Beans, lentils and peas Tofu Seeds and nuts Dried fruit, such as raisins, dates or apricots Dark-green vegetables, such as kale, broccoli and spinach Wholegrain rice and wholemeal bread Fruits and vegetables rich in vitamin C, which help make the iron in plant-based foods bioavailable Omega-3 sources Omega-3 fatty acids fall into two categories: DHA and EPA: these long-chain omega-3 fats have crucial benefits to brain development and heart health and are especially important for young children and pregnant women. The body can make these from ALA, but not as efficiently as if you consume them directly. Microalgae-based omega-3 supplements are available as an alternative to supplements made with fish oils.ALA: this type of omega-3 fat is found in a range of vegetarian sources, including chia seeds, ground flaxseed (linseed), rapeseed oil, walnuts, hazelnuts, pecans and green leafy vegetables. ALA can’t be made by the body, so it’s important to get enough from these sources. DHA and EPA: these long-chain omega-3 fats have crucial benefits to brain development and heart health and are especially important for young children and pregnant women. The body can make these from ALA, but not as efficiently as if you consume them directly. Microalgae-based omega-3 supplements are available as an alternative to supplements made with fish oils. ALA: this type of omega-3 fat is found in a range of vegetarian sources, including chia seeds, ground flaxseed (linseed), rapeseed oil, walnuts, hazelnuts, pecans and green leafy vegetables. ALA can’t be made by the body, so it’s important to get enough from these sources. Supplements There are some vitamins and minerals that are better provided as a supplement to a vegan diet. Check the label to make sure that supplements contain no gelatine or other animal-derived products. Omega-3 (see above); it is difficult to get enough omega-3 from a vegan diet, but vegan supplements are available.Vitamin B12 is added to several food products, including yeast extracts, non-dairy milks, and nutritional yeast, but if you don’t have these foods regularly you should take a supplementIodine levels in food and seaweed are variable so it’s difficult to know how much you’re getting from food. Taking a supplement will ensure you get enough.Vitamin D is made by the body from exposure to sunlight, but the sun isn’t strong enough in the UK during winter, so many people take a vitamin D supplement during these months. Omega-3 (see above); it is difficult to get enough omega-3 from a vegan diet, but vegan supplements are available. Vitamin B12 is added to several food products, including yeast extracts, non-dairy milks, and nutritional yeast, but if you don’t have these foods regularly you should take a supplement Iodine levels in food and seaweed are variable so it’s difficult to know how much you’re getting from food. Taking a supplement will ensure you get enough. Vitamin D is made by the body from exposure to sunlight, but the sun isn’t strong enough in the UK during winter, so many people take a vitamin D supplement during these months. Foods to check Food labelling for allergens should point out where milk or egg derivatives are present, so check this on any processed foods. Most wines, many spirits and some beers are 'fined' (clarified) or filtered using animal products such as egg white or isinglass, which is derived from the swim bladder of a fish. Read the labels and choose drinks that state that they’re suitable for vegetarians and vegans. The good news is that there's a wider range of good-quality vegan drinks than ever before. Mycoprotein (Quorn) is sometimes made with small amounts of egg white, though some Quorn products are vegan and are now clearly labelled. Honey may turn up in vegetarian foods. Vegan substitutes include golden syrup, agave syrup or maple syrup. Meat stocks can turn up in ready-made soups, risottos and gravies. Food colouring E120 – some sweets or drinks can be coloured with cochineal, the ground up shells of the cochineal beetle. Whey and casein are milk proteins that can be found in many processed foods such as protein bars, crackers, cookies and crisps. The allergens section of the label should flag this up. Gelatine is used in sweets, particularly chewy ones and marshmallows. Sometimes gelatine is added to nutritional supplements in capsule form. There are vegan versions available, so shop around. Pasta can be made with egg, whether fresh or dried. Foods to try Nutritional yeast sounds less than appealing, but this deactivated yeast product (also called 'nooch') has the benefit of tasting very cheesy and savoury. It is also rich in B vitamins and protein. Use it in vegan cheese sauces, baking, or as a topping rather like Parmesan. Aquafaba is a fancy word for the water surrounding tinned chickpeas. Because it contains proteins from the chickpeas, it has the remarkable ability to hold a foamy state when whipped, making it an excellent substitute for egg whites in vegan meringues, mayonnaise and mousses. The efficacy of different brands of chickpeas (and other beans) may vary. Seitan is wheat protein which is derived from wheat gluten (the protein part of the flour). The gluten is extracted from wheat and then processed to resemble meat. It contains a lot of protein and has a meaty texture. It can be barbecued, glazed, baked, stir-fried, deep-fried or generally cooked in any way meat can be.
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"content": "Veganism, as defined by The Vegan Society, is 'a way of living that seeks to exclude, as far as possible and practicable, all forms of exploitation of, and cruelty to, animals, for food, clothing or any other purpose'. A vegan diet is free from all animal products, whether derived by slaughter (such as meat), or otherwise (such as eggs, dairy and honey). https://ichef.bbci.co.uk/images/ic/480xn/p0638rd1.jpg Challenges of a vegan diet The rapid rise of veganism in the UK has resulted in an explosion of new foods and ready meals, so it’s never been easier to start a vegan diet. Removing all animal-derived products from your diet brings some nutritional challenges, but these can be met with awareness and planning. If you're switching to a full-time vegan diet, it’s good to do it gradually. Your body needs time to adjust to the different balance of foods, and the experience will be more enjoyable if you give yourself time to discover the wealth of vegan foods and recipes and research new places to eat out. Don’t assume that all vegan products are healthy. A vegan cake is still a cake, and you can still consume too much processed food, salt, sugar and fat on a vegan diet. Protein sources Vegans can struggle to get enough protein in their diets. Men should eat approximately 55g of protein per day, women 45g. Here are some protein-rich foods. Try to include some protein at every meal. Nuts and seeds are easy to throw into salads or have for a snack, and typically contain 15–20g protein per 100g. There's also a growing range of nut butters to try. Peanut powder can be added to smoothies or sauces.Beans and lentils can thicken sauces, soups, dips and bakes and tend to include about 10–20g protein per 100g.Soya products, of which the best-known is tofu, are fairly low in fat and can be used in a variety of ways. Tofu contains about 8g of protein per 100g. Soya milk and soya yoghurt are also good sources of protein.Wheat protein (seitan) and fermented soybeans (tempeh) are chewy meat substitutes that are less subtle in flavour than tofu but higher in proteinProtein-fortified products abound, including vegan energy balls. Watch out for the amount of sugar and fat in them though, as protein is not a byword for health, and be aware that it is possible to eat too much protein. Nuts and seeds are easy to throw into salads or have for a snack, and typically contain 15–20g protein per 100g. There's also a growing range of nut butters to try. Peanut powder can be added to smoothies or sauces. Nuts and seeds are easy to throw into salads or have for a snack, and typically contain 15–20g protein per 100g. There's also a growing range of nut butters to try. Peanut powder can be added to smoothies or sauces. Beans and lentils can thicken sauces, soups, dips and bakes and tend to include about 10–20g protein per 100g. Beans and lentils can thicken sauces, soups, dips and bakes and tend to include about 10–20g protein per 100g. Soya products, of which the best-known is tofu, are fairly low in fat and can be used in a variety of ways. Tofu contains about 8g of protein per 100g. Soya milk and soya yoghurt are also good sources of protein. Soya products, of which the best-known is tofu, are fairly low in fat and can be used in a variety of ways. Tofu contains about 8g of protein per 100g. Soya milk and soya yoghurt are also good sources of protein. Wheat protein (seitan) and fermented soybeans (tempeh) are chewy meat substitutes that are less subtle in flavour than tofu but higher in protein Wheat protein (seitan) and fermented soybeans (tempeh) are chewy meat substitutes that are less subtle in flavour than tofu but higher in protein Protein-fortified products abound, including vegan energy balls. Watch out for the amount of sugar and fat in them though, as protein is not a byword for health, and be aware that it is possible to eat too much protein. Protein-fortified products abound, including vegan energy balls. Watch out for the amount of sugar and fat in them though, as protein is not a byword for health, and be aware that it is possible to eat too much protein. https://ichef.bbci.co.uk/images/ic/480xn/p0638rkk.jpg Calcium sources Because vegans don’t consume dairy, calcium has to be found in fortified products. Some plants do contain calcium, but at relatively low levels. Calcium-fortified tofu, soya milk, soya yoghurt, breakfast cereals, orange juice and even breads are available. Iron sources A healthy and varied vegan diet should contain enough iron if you eat these foods regularly: Beans, lentils and peasTofuSeeds and nutsDried fruit, such as raisins, dates or apricotsDark-green vegetables, such as kale, broccoli and spinachWholegrain rice and wholemeal breadFruits and vegetables rich in vitamin C, which help make the iron in plant-based foods bioavailable Beans, lentils and peas Tofu Seeds and nuts Dried fruit, such as raisins, dates or apricots Dark-green vegetables, such as kale, broccoli and spinach Wholegrain rice and wholemeal bread Fruits and vegetables rich in vitamin C, which help make the iron in plant-based foods bioavailable Omega-3 sources Omega-3 fatty acids fall into two categories: DHA and EPA: these long-chain omega-3 fats have crucial benefits to brain development and heart health and are especially important for young children and pregnant women. The body can make these from ALA, but not as efficiently as if you consume them directly. Microalgae-based omega-3 supplements are available as an alternative to supplements made with fish oils.ALA: this type of omega-3 fat is found in a range of vegetarian sources, including chia seeds, ground flaxseed (linseed), rapeseed oil, walnuts, hazelnuts, pecans and green leafy vegetables. ALA can’t be made by the body, so it’s important to get enough from these sources. DHA and EPA: these long-chain omega-3 fats have crucial benefits to brain development and heart health and are especially important for young children and pregnant women. The body can make these from ALA, but not as efficiently as if you consume them directly. Microalgae-based omega-3 supplements are available as an alternative to supplements made with fish oils. ALA: this type of omega-3 fat is found in a range of vegetarian sources, including chia seeds, ground flaxseed (linseed), rapeseed oil, walnuts, hazelnuts, pecans and green leafy vegetables. ALA can’t be made by the body, so it’s important to get enough from these sources. Supplements There are some vitamins and minerals that are better provided as a supplement to a vegan diet. Check the label to make sure that supplements contain no gelatine or other animal-derived products. Omega-3 (see above); it is difficult to get enough omega-3 from a vegan diet, but vegan supplements are available.Vitamin B12 is added to several food products, including yeast extracts, non-dairy milks, and nutritional yeast, but if you don’t have these foods regularly you should take a supplementIodine levels in food and seaweed are variable so it’s difficult to know how much you’re getting from food. Taking a supplement will ensure you get enough.Vitamin D is made by the body from exposure to sunlight, but the sun isn’t strong enough in the UK during winter, so many people take a vitamin D supplement during these months. Omega-3 (see above); it is difficult to get enough omega-3 from a vegan diet, but vegan supplements are available. Vitamin B12 is added to several food products, including yeast extracts, non-dairy milks, and nutritional yeast, but if you don’t have these foods regularly you should take a supplement Iodine levels in food and seaweed are variable so it’s difficult to know how much you’re getting from food. Taking a supplement will ensure you get enough. Vitamin D is made by the body from exposure to sunlight, but the sun isn’t strong enough in the UK during winter, so many people take a vitamin D supplement during these months. Foods to check Food labelling for allergens should point out where milk or egg derivatives are present, so check this on any processed foods. Most wines, many spirits and some beers are 'fined' (clarified) or filtered using animal products such as egg white or isinglass, which is derived from the swim bladder of a fish. Read the labels and choose drinks that state that they’re suitable for vegetarians and vegans. The good news is that there's a wider range of good-quality vegan drinks than ever before. Mycoprotein (Quorn) is sometimes made with small amounts of egg white, though some Quorn products are vegan and are now clearly labelled. Honey may turn up in vegetarian foods. Vegan substitutes include golden syrup, agave syrup or maple syrup. Meat stocks can turn up in ready-made soups, risottos and gravies. Food colouring E120 – some sweets or drinks can be coloured with cochineal, the ground up shells of the cochineal beetle. Whey and casein are milk proteins that can be found in many processed foods such as protein bars, crackers, cookies and crisps. The allergens section of the label should flag this up. Gelatine is used in sweets, particularly chewy ones and marshmallows. Sometimes gelatine is added to nutritional supplements in capsule form. There are vegan versions available, so shop around. Pasta can be made with egg, whether fresh or dried. Foods to try Nutritional yeast sounds less than appealing, but this deactivated yeast product (also called 'nooch') has the benefit of tasting very cheesy and savoury. It is also rich in B vitamins and protein. Use it in vegan cheese sauces, baking, or as a topping rather like Parmesan. Aquafaba is a fancy word for the water surrounding tinned chickpeas. Because it contains proteins from the chickpeas, it has the remarkable ability to hold a foamy state when whipped, making it an excellent substitute for egg whites in vegan meringues, mayonnaise and mousses. The efficacy of different brands of chickpeas (and other beans) may vary. Seitan is wheat protein which is derived from wheat gluten (the protein part of the flour). The gluten is extracted from wheat and then processed to resemble meat. It contains a lot of protein and has a meaty texture. It can be barbecued, glazed, baked, stir-fried, deep-fried or generally cooked in any way meat can be."
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The top 5 high protein plant-based foods recommended by a dietitian
Meat and dairy are often the go-to for high protein meals, but there are plenty of good plant-based options too By Laura Tilt https://ichef.bbci.co.uk/images/ic/480xn/p0k173bb.jpg As a dietitian, I come across a lot of people who are keen to increase their protein intake. And they often focus on animal-based sources such as chicken, tuna and steak, or turn to protein-enriched products such as protein powders. But whether you’re following a plant-based diet, or just looking to increase your variety of protein, there are plenty of options. Why is protein important for health? Alongside carbohydrates and fat, protein is one of the three main nutrients our bodies need in larger amounts to stay healthy. Protein provides structural support for all the body’s cells and helps maintain and repair tissues like bones, skin and muscles. After eating protein, it’s broken down into smaller molecules called amino acids, which enter the body's protein 'pool' and serve as building blocks for new proteins. Of the 20 amino acids humans need, nine are ‘essential’ because they can’t be made by the body. This means we must get them from food. Animal-based proteins, like eggs, dairy and meat, contain all nine essential amino acids in optimal levels. Plant proteins contain all the essential amino acids too, but typically one or two are present at lower levels. In the past, nutritionists recommended pairing different plant proteins (like beans and rice) at every meal to balance out the levels. But we now understand this isn’t necessary. If you eat a variety of plant proteins throughout the day and eat enough calories, your body will get sufficient essential amino acids. My top five protein-packed plants Lentils Protein per 100 grams: 26 grams Lentils are a nutritious, budget-friendly source of plant-protein. A third of the calories in lentils come from protein, with a half cup providing 13 grams. Plus, that same portion contains an impressive nine grams of fibre, a nutrient that 90% of us aren’t eating enough of. There are lots of delicious ways to include lentils in meals. Split red lentils cook quickly and break down easily, perfect for soups, stews and curries. Try butternut and red lentil soup, or a delicious coconut and spinach lentil dal. Green and brown lentils hold their shape, making them great in salads and to reduce meat in bolognese or ‘meat’balls. Add canned lentils or ready-cooked lentil packs to your weekly shopping list to pair with a curry kit or pasta sauce for an easy ragu. Lentil packs are also great for lunchboxes—mix with herbs, feta, tomatoes, or leftover roasted vegetables. Peanut butter Protein per 100 grams: 26 grams A classic toast topper, peanut butter is also a great source of protein. Two tablespoons contains around eight grams of protein. Like other nuts, peanuts are high in unsaturated fat, the kind that can support heart health by maintaining healthy cholesterol levels. Peanut butter is the ultimate multi-tasker in the kitchen, working well in both sweet and savoury dishes. Spread it on wholegrain toast or stir into warm porridge for added protein and fibre, which will help you stay fuller for longer. Pair with banana and soy milk for a high-protein, plant-powered smoothie that will help muscles recover after a workout. For a quick snack, spread it on apple slices or try these peanut energy balls. For dinner, blend peanut butter with soy, lime and ginger for a quick satay sauce over noodles or tofu. Peanut butter is also a great way to add creaminess and a rich, nutty flavour to stews. Hemp seeds Protein per 100 grams: 32 grams Hemp seeds are about 25% protein by weight, with two tablespoons providing seven grams of protein. Available whole or shelled (sweetly referred to as hemp hearts), they are also a good source of some B vitamins (which support energy levels), magnesium, iron and zinc, nutrients that support the normal functioning of your immune system. If you’re new to hemp seeds, start simple. Sprinkle them on your breakfast cereal or porridge or add them to smoothies for a nutty flavour. For a more creative spin, use hemp seeds as a crunchy crust for tofu or chicken. They also work well alongside chickpeas in hummus or can be blended into a hemp pesto in place of nuts. Edamame (soya beans) Protein per 100 grams: 13 grams Edamame are young green soya beans that grow in fuzzy pods. You might have seen them steamed and served with salt or chilli in Japanese restaurants, but you can also find shelled and frozen edamame in supermarkets. Half a cup contains nine grams of protein and counts as one of your five-a-day too. They’re also a good source of gut-friendly fibre plus iron and calcium. Edamame has a sweet, almost nutty flavour, which lends itself brilliantly to salads and stir-fries. Buy shelled and frozen then defrost and throw into a grain salad (like this beetroot and farro salad), or add to a stir fry or noodle dish. My favourite is a soba noodle salad with edamame, cucumber and spring onions, tossed in a ginger-soy-sesame dressing. They also make a tasty snack; dip into a bowl of edamame while cooking or add a pot to your lunch bag. Tinned chickpeas Protein per 100 grams: 8 grams Meet your kitchen's VIP: chickpeas. High in protein and gut-friendly fibre, they’re incredibly versatile and if you buy them tinned, brilliant for quick and easy meals. You can use your airfryer to make this quick spiced crispy pitta chips and chickpeas snack Whizz up a big batch of hummus with garlic, lemon and plenty of tahini to slather over toast or crackers or as a veggie dip. Add them to salad or soups for a protein boost. Or try the viral chickpea ‘egg salad’ sandwich by mashing chickpeas with mayo, Dijon mustard, dill and gherkins. When it comes to dinner, you can’t go wrong with a chickpea and spinach stew or chunky chickpea burger. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Published November 2024
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"content": "Meat and dairy are often the go-to for high protein meals, but there are plenty of good plant-based options too By Laura Tilt https://ichef.bbci.co.uk/images/ic/480xn/p0k173bb.jpg As a dietitian, I come across a lot of people who are keen to increase their protein intake. And they often focus on animal-based sources such as chicken, tuna and steak, or turn to protein-enriched products such as protein powders. But whether you’re following a plant-based diet, or just looking to increase your variety of protein, there are plenty of options. Why is protein important for health? Alongside carbohydrates and fat, protein is one of the three main nutrients our bodies need in larger amounts to stay healthy. Protein provides structural support for all the body’s cells and helps maintain and repair tissues like bones, skin and muscles. After eating protein, it’s broken down into smaller molecules called amino acids, which enter the body's protein 'pool' and serve as building blocks for new proteins. Of the 20 amino acids humans need, nine are ‘essential’ because they can’t be made by the body. This means we must get them from food. Animal-based proteins, like eggs, dairy and meat, contain all nine essential amino acids in optimal levels. Plant proteins contain all the essential amino acids too, but typically one or two are present at lower levels. In the past, nutritionists recommended pairing different plant proteins (like beans and rice) at every meal to balance out the levels. But we now understand this isn’t necessary. If you eat a variety of plant proteins throughout the day and eat enough calories, your body will get sufficient essential amino acids. My top five protein-packed plants Lentils Protein per 100 grams: 26 grams Lentils are a nutritious, budget-friendly source of plant-protein. A third of the calories in lentils come from protein, with a half cup providing 13 grams. Plus, that same portion contains an impressive nine grams of fibre, a nutrient that 90% of us aren’t eating enough of. There are lots of delicious ways to include lentils in meals. Split red lentils cook quickly and break down easily, perfect for soups, stews and curries. Try butternut and red lentil soup, or a delicious coconut and spinach lentil dal. Green and brown lentils hold their shape, making them great in salads and to reduce meat in bolognese or ‘meat’balls. Add canned lentils or ready-cooked lentil packs to your weekly shopping list to pair with a curry kit or pasta sauce for an easy ragu. Lentil packs are also great for lunchboxes—mix with herbs, feta, tomatoes, or leftover roasted vegetables. Peanut butter Protein per 100 grams: 26 grams A classic toast topper, peanut butter is also a great source of protein. Two tablespoons contains around eight grams of protein. Like other nuts, peanuts are high in unsaturated fat, the kind that can support heart health by maintaining healthy cholesterol levels. Peanut butter is the ultimate multi-tasker in the kitchen, working well in both sweet and savoury dishes. Spread it on wholegrain toast or stir into warm porridge for added protein and fibre, which will help you stay fuller for longer. Pair with banana and soy milk for a high-protein, plant-powered smoothie that will help muscles recover after a workout. For a quick snack, spread it on apple slices or try these peanut energy balls. For dinner, blend peanut butter with soy, lime and ginger for a quick satay sauce over noodles or tofu. Peanut butter is also a great way to add creaminess and a rich, nutty flavour to stews. Hemp seeds Protein per 100 grams: 32 grams Hemp seeds are about 25% protein by weight, with two tablespoons providing seven grams of protein. Available whole or shelled (sweetly referred to as hemp hearts), they are also a good source of some B vitamins (which support energy levels), magnesium, iron and zinc, nutrients that support the normal functioning of your immune system. If you’re new to hemp seeds, start simple. Sprinkle them on your breakfast cereal or porridge or add them to smoothies for a nutty flavour. For a more creative spin, use hemp seeds as a crunchy crust for tofu or chicken. They also work well alongside chickpeas in hummus or can be blended into a hemp pesto in place of nuts. Edamame (soya beans) Protein per 100 grams: 13 grams Edamame are young green soya beans that grow in fuzzy pods. You might have seen them steamed and served with salt or chilli in Japanese restaurants, but you can also find shelled and frozen edamame in supermarkets. Half a cup contains nine grams of protein and counts as one of your five-a-day too. They’re also a good source of gut-friendly fibre plus iron and calcium. Edamame has a sweet, almost nutty flavour, which lends itself brilliantly to salads and stir-fries. Buy shelled and frozen then defrost and throw into a grain salad (like this beetroot and farro salad), or add to a stir fry or noodle dish. My favourite is a soba noodle salad with edamame, cucumber and spring onions, tossed in a ginger-soy-sesame dressing. They also make a tasty snack; dip into a bowl of edamame while cooking or add a pot to your lunch bag. Tinned chickpeas Protein per 100 grams: 8 grams Meet your kitchen's VIP: chickpeas. High in protein and gut-friendly fibre, they’re incredibly versatile and if you buy them tinned, brilliant for quick and easy meals. You can use your airfryer to make this quick spiced crispy pitta chips and chickpeas snack Whizz up a big batch of hummus with garlic, lemon and plenty of tahini to slather over toast or crackers or as a veggie dip. Add them to salad or soups for a protein boost. Or try the viral chickpea ‘egg salad’ sandwich by mashing chickpeas with mayo, Dijon mustard, dill and gherkins. When it comes to dinner, you can’t go wrong with a chickpea and spinach stew or chunky chickpea burger. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Published November 2024"
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Budget vegan meal plan for two
How we costed our recipes We have stuck to a strict ingredient budget for the week, which averages out at just over £1 per portion. We’ve based most of our costs on the smallest available pack size, meaning even if you don’t use a whole jar or packet, the entire cost is still included in the budget. Meanwhile, store cupboard items like oil, salt, pasta and rice are costed according to the quantity you use, as they tend to have long shelf lives or be purchased regularly as part of a standard shop. The recipes Day 1: Red lentil coconut dal This could not be easier to whip up – and the base of this recipe is used to make the Smokey enchilada bake. Dal freezes so well, so if the portions are a bit big, just freeze in an airtight container for up to 3 months for when you need a little warming up. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwjxr.jpg Day 2: Cumin mushroom wraps These meaty and spicy mushrooms make a great fajita-esque filling. With the burst of freshness from the coriander and radishes, these may become a new midweek staple. Feel free to add any extras you have hanging around in the fridge, such as a spoonful of vegan yoghurt or chilli sauce. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwl4t.jpg Day 3: Chickpea fattoush Fattoush is a bread salad and this vegan version couldn’t be more simple to make. Fresh, crunchy and completely devourable – Saskia has added chickpeas to make sure it's filling. Toasting basic tortilla wraps until crisp is cheaty way to make chunky croûtons that give loads of texture. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwm7w.jpg Day 4: Courgette, coconut and spinach noodles Creamy, rich and fresh – this zesty number is perfect to take as a packed lunch or to enjoy for a refreshing dinner. Use whichever noodles you prefer; wholewheat noodles tend to be the best value for vegans, but sometimes the straight-to-wok varieties have the lowest pack price. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwn8m.jpg Day 5: Store cupboard curry This rustle-up number makes use of any bits you’ve got kicking around in the cupboard and freezer to make a knockout curry of chickpeas, peas and sweetcorn. Warming, mellow and sweet, the coconut milk makes this incredibly creamy. https://ichef.bbci.co.uk/images/ic/480xn/p0dmjcrh.jpg Day 6: Courgette and pea pasta Vivid green and an amazing way to increase your veg intake, this pasta tastes like so much more than the sum of its parts. Garlicky, fresh and vibrant, it’s wonderful. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwq10.jpg Day 7: Smoky lentil enchilada bake A vegan lasagne/enchilada hybrid – it’s so comforting and filling – perfect for colder nights. The rich lentil filling is dotted with corn and covered with a spiced tomato sauce and a sprinkling of cheese-like nutritional yeast for a lovely simple supper. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwr5r.jpg Shopping list Fruit and vegetables□ 1 garlic bulb (11 cloves)□ 4½ red onions□ 250–300g bag baby spinach□ 240g bag radishes□ ½ cucumber□ 5 tomatoes□ 250g/9oz chestnut mushrooms□ 2 courgettes□ 1 small bunch fresh parsley□ 1 large bunch fresh coriander□ 1 lime Tins, packets and jars□ 200g/7oz chopped tomatoes□ 150g/5½oz penne pasta□ 125g/4½oz long grain rice□ 400g tin chickpeas□ 400g tin coconut milk□ 100–150g/3½–5½oz dried noodles or 300g/10½oz straight-to-wok noodles, variety of your choice□ 250g/9oz red lentils Cooking ingredients□ 200ml/7fl oz olive oil□ 3 tsp ground paprika□ ½ tsp dried mixed herbs□ 3 tsp ground cumin□ 1½ tsp ground turmeric□ 3 pinches dried chilli flakes□ 2⅓ tbsp soy sauce□ 2 tsp nutritional yeast Frozen□ 225g/8oz frozen sweetcorn□ 225g/8oz frozen peas Other□ 7 tortilla wraps□ salt and ground black pepper First published November 2022. Prices updated March 2023.
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"content": "How we costed our recipes We have stuck to a strict ingredient budget for the week, which averages out at just over £1 per portion. We’ve based most of our costs on the smallest available pack size, meaning even if you don’t use a whole jar or packet, the entire cost is still included in the budget. Meanwhile, store cupboard items like oil, salt, pasta and rice are costed according to the quantity you use, as they tend to have long shelf lives or be purchased regularly as part of a standard shop. The recipes Day 1: Red lentil coconut dal This could not be easier to whip up – and the base of this recipe is used to make the Smokey enchilada bake. Dal freezes so well, so if the portions are a bit big, just freeze in an airtight container for up to 3 months for when you need a little warming up. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwjxr.jpg Day 2: Cumin mushroom wraps These meaty and spicy mushrooms make a great fajita-esque filling. With the burst of freshness from the coriander and radishes, these may become a new midweek staple. Feel free to add any extras you have hanging around in the fridge, such as a spoonful of vegan yoghurt or chilli sauce. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwl4t.jpg Day 3: Chickpea fattoush Fattoush is a bread salad and this vegan version couldn’t be more simple to make. Fresh, crunchy and completely devourable – Saskia has added chickpeas to make sure it's filling. Toasting basic tortilla wraps until crisp is cheaty way to make chunky croûtons that give loads of texture. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwm7w.jpg Day 4: Courgette, coconut and spinach noodles Creamy, rich and fresh – this zesty number is perfect to take as a packed lunch or to enjoy for a refreshing dinner. Use whichever noodles you prefer; wholewheat noodles tend to be the best value for vegans, but sometimes the straight-to-wok varieties have the lowest pack price. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwn8m.jpg Day 5: Store cupboard curry This rustle-up number makes use of any bits you’ve got kicking around in the cupboard and freezer to make a knockout curry of chickpeas, peas and sweetcorn. Warming, mellow and sweet, the coconut milk makes this incredibly creamy. https://ichef.bbci.co.uk/images/ic/480xn/p0dmjcrh.jpg Day 6: Courgette and pea pasta Vivid green and an amazing way to increase your veg intake, this pasta tastes like so much more than the sum of its parts. Garlicky, fresh and vibrant, it’s wonderful. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwq10.jpg Day 7: Smoky lentil enchilada bake A vegan lasagne/enchilada hybrid – it’s so comforting and filling – perfect for colder nights. The rich lentil filling is dotted with corn and covered with a spiced tomato sauce and a sprinkling of cheese-like nutritional yeast for a lovely simple supper. https://ichef.bbci.co.uk/images/ic/480xn/p0dlwr5r.jpg Shopping list Fruit and vegetables□ 1 garlic bulb (11 cloves)□ 4½ red onions□ 250–300g bag baby spinach□ 240g bag radishes□ ½ cucumber□ 5 tomatoes□ 250g/9oz chestnut mushrooms□ 2 courgettes□ 1 small bunch fresh parsley□ 1 large bunch fresh coriander□ 1 lime Tins, packets and jars□ 200g/7oz chopped tomatoes□ 150g/5½oz penne pasta□ 125g/4½oz long grain rice□ 400g tin chickpeas□ 400g tin coconut milk□ 100–150g/3½–5½oz dried noodles or 300g/10½oz straight-to-wok noodles, variety of your choice□ 250g/9oz red lentils Cooking ingredients□ 200ml/7fl oz olive oil□ 3 tsp ground paprika□ ½ tsp dried mixed herbs□ 3 tsp ground cumin□ 1½ tsp ground turmeric□ 3 pinches dried chilli flakes□ 2⅓ tbsp soy sauce□ 2 tsp nutritional yeast Frozen□ 225g/8oz frozen sweetcorn□ 225g/8oz frozen peas Other□ 7 tortilla wraps□ salt and ground black pepper First published November 2022. Prices updated March 2023."
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Which plant-based ‘milk’ is best?
Supermarkets and health food shops are awash with milk alternatives, from oat and soya to rice and coconut. But which ones are best for your health, for cooking with and for the environment? Sue Quinn investigates. https://ichef.bbci.co.uk/images/ic/480xn/p0g360qy.jpg Whether you have a dairy intolerance, want to cut back on animal products or just prefer the taste, there are lots of reasons why alternative ‘milks’ might appeal. We’re certainly lapping them up in the UK – sales were expected to total £458 million in 2023, according to consumer group Mintel. This rise in demand has also seen a huge boom in the range available – shops are in no short supply of different types and styles, made from various ingredients and designed for everything from making fancy coffees to pouring over your cereal. But how do these popular plant-based drinks compare when it comes to flavour, nutrition and their impact on the environment? That can be a tricky question to answer, says Day Radley, chef and founder of The Vegan Chef School. “It’s worth remembering there can be a big difference between brands, even when their milks use the same base ingredient,” she says. Here’s what to consider when you find yourself staring blankly down an aisle of plant-based milk alternatives, with no idea which to choose. Uses In terms of cooking, any type of plant-based milk can simply be swapped for dairy in most recipes. They are particularly good in bakes and pancakes, says Radley. “But you do have to consider whether the milk is sweetened or not.” She recommends unsweetened, so you can control the sweetness and use it in both sweet and savoury cooking. “Pay attention to the other flavours going on in what you’re cooking,” Radley suggests. “For example, coconut or almond milk work well in banana bread, but I wouldn’t use either in apple cake, because I don’t like that flavour combination.” Nut milks tend to thicken dishes like sauces, porridge and polenta more quickly than dairy. “So, take care to watch the pot carefully, keep the heat low and cook gently so it doesn’t over-thicken,” Radley says. “You might need to add more plant-based milk than the recommended amount for dairy.” Most are fine to splash in hot drinks and generally don’t ‘split’ or curdle because stabilisers are often added these days. “But it does depend on the brand,” Radley says. Again, consider the flavour of what you’re adding the milk to. Coconut milk tastes great in hot chocolate, but many people don’t like it in tea. Related stories Should I worry about drinking dairy milk?Can you grow out of a food allergy?Vegan or flexitarian which will save the planet? Should I worry about drinking dairy milk? Can you grow out of a food allergy? Vegan or flexitarian which will save the planet? Nutrition Plant-based milks are often fortified with vitamins and minerals, which particularly benefits those who don’t consume dairy or animal products and are at risk of deficiency. “Try to choose those which are fortified with calcium, vitamin B12 and iodine to ensure you are getting enough of these important nutrients,” says registered nutritionist Charlotte Radcliffe. But watch out for organic options: “by law, organic milk alternatives cannot be fortified.” Radcliffe also recommends choosing unsweetened and no-sugar versions, and points out that long-life and chilled plant-based milks are nutritionally similar. Is there an overall nutritional winner? “If you’re looking for a plant-based milk alternative with similar nutritional values to cows’ milk, soy and pea drinks are my recommended go-tos,” she says. Are plant-based milks ultra-processed foods? “Whilst over 90% of plant-based milks would be considered ultra-processed because they are created from food components and substances (flavours, stabilizers or preservatives) not used in normal cooking, this is not actually a problem,” says Prof. Janet Cade, from the University of Leeds’ school of food science and nutrition. These additions allow the milks to last longer, benefitting from advanced food processing technologies to mimic the sensory appeal of milk. “We need to stop worrying about whether foods are ultra-processed or not, and make sure that our food consumption supports good nutrition whilst also being good for the environment. Plant-based milks can certainly support that agenda,” Cade explains. Climate impact “On a climate change basis, I’d say any plant milk is better than cows’ milk,” says the University of York’s Professor Sarah Bridle, author of Food and Climate Change. That’s because of the greenhouse gases that cows produce, as well as the land and resources that is often used to grow their feed. However, working out the most eco-friendly plant-based option is complex. “Because the climate impact of plants is so low, the details about production, transport and packaging become relatively more important. Many of these same issues apply for dairy milk as for plant milk.” It’s worth looking out for brands that print their greenhouse gas emissions on the carton. A 2018 study by scientists at the University of Oxford compared the environmental impact of soya, almond, oat and rice milks across key measures including greenhouse gas emissions, water use and land use. No single milk scored best on all counts, highlighting just how complicated it is to assess the green credentials of plant-based milks. Price When we checked in March 2024, both fresh and long-life plant-based milks cost around £1.25-£2 per litre. However, some value brands are cheaper, while premium versions cost more. Long life milk has been heat-processed but opinion is divided as to whether this alters the taste – many people don’t notice the difference. How do the most popular plant-based milks stack up? Soya “Soya milk is quite neutral-tasting, although some people can detect a bean flavour,” Ridley says. Nutritionally, it’s the best swap for cow’s milk because it contains a similar amount of protein, according to Radcliffe. “It’s also low in saturated fats and a source of healthy unsaturated fats.” Soya has the lowest overall environmental impact, according to the 2018 University of Oxford study. Most notably, it requires the least water and land to produce. There are concerns that demand for soya drives deforestation in the Amazon. However, more than 75% of soya grown globally is for animal feed and most leading brands of soya milk in the UK do not source their beans from Brazil. Oat “Oat is by far the most popular plant-based milk,” says Isabelle Shilling, Mintel research analyst. “Around a quarter (24%) of Brits are users.” “It’s very creamy, so it works very well in hot drinks like coffee,” says Radley. “But it’s quite ‘oaty’ and can taste less neutral than soya.” Nutritionally, oat milk is low in protein and often higher in energy (calories) than other alternatives, Radcliffe says. It also contains more ‘free sugars’ – which are created by starch when the oats are broken down. This is the kind of sugar we’re advised to limit due to the negative impact it can have on our health when consumed in large quantities. “However, oat alternatives can still be a good choice for anyone who has nut or soya allergies.” In terms of climate change, oat milk produces fewer greenhouse gases than rice or soya. Oats take up more land than rice, soya or almonds, but require far less than cows. Rice Radley rarely uses rice milk in hot drinks or cooking. “It can be very sweet and thin,” she says. It doesn’t score highly nutritionally, either. While low in saturated fats, rice milk contains little protein and is often higher in calories and free sugars than other alternatives, even in brands with no added sugar. “Rice drinks are also not recommended for children under the age of five due to their arsenic content.” She explains, “Arsenic is naturally present in our environment and can inadvertently be absorbed into crops – rice has been shown to absorb more than other cereal crops.” As young children have low body weights and tend to drink more milk, this option is best avoided. Rice milk also has the highest greenhouse gas emissions of all these milk alternatives, and water requirements are second only to almonds. Almond The flavour of almond milk varies widely according to the percentage of nuts it contains but, unsurprisingly, it can often taste strongly of almonds. This is something you’ll likely want to consider, depending on how you’re planning to use it. It’s typically low in calories and saturated fats, but also contains low amounts of protein, says Radcliffe. “So, despite being a popular choice, this isn’t the best option nutritionally as a direct swap for cows’ milk.” While almonds have the lowest greenhouse gas emissions, they’re a thirsty crop; 371 litres of water are used in the production of one litre of almond milk. Other plant-based milks Coconut Most coconut milk (we’re specifically talking about the cartons here, not the stuff you get in tins, which is thicker and higher in fat) has a pronounced sweet flavour but tastes good in hot chocolate, bakes and curries. “Cartons of coconut milk are generally higher in saturated fat than other milk alternatives, but some brands are lower than whole cows’ milk,” says Radcliffe. “In terms of protein, it’s on the lower end, like the other nut milk alternatives.” Like oat milk, it might be a good choice for anyone who suffers nut or soya allergies. The environmental impact of coconut milk wasn’t assessed in the 2018 study, so it’s difficult to compare with the other popular plant-based milks. On one hand, coconut trees take up little space and don’t require much water. But high demand for coconuts means trees are now being grown in deforested tropical areas. Pea Pea milk, relatively new to the market, is made with protein sourced from yellow split peas. Like oat milk, it has a creamy, mildly sweet taste that works well with many foods. Mondra, which runs a sustainability certification scheme, has found that greenhouse gas emissions and water usage for pea milk is very low. It’s also a nutritious choice. “Pea milk has comparative amounts of protein to cows’ milk and is low in saturated fats, so this is a good option for anyone who is perhaps allergic to soya and wants to avoid dairy,” says Radcliffe. Whichever option you go for, there are plenty of recipes you can use plant-based milks in. Now make: Oat milk recipesAlmond milk recipesSoya milk recipes Oat milk recipes Almond milk recipes Soya milk recipes Originally published August 2023. Updated March 2024
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"content": "Supermarkets and health food shops are awash with milk alternatives, from oat and soya to rice and coconut. But which ones are best for your health, for cooking with and for the environment? Sue Quinn investigates. https://ichef.bbci.co.uk/images/ic/480xn/p0g360qy.jpg Whether you have a dairy intolerance, want to cut back on animal products or just prefer the taste, there are lots of reasons why alternative ‘milks’ might appeal. We’re certainly lapping them up in the UK – sales were expected to total £458 million in 2023, according to consumer group Mintel. This rise in demand has also seen a huge boom in the range available – shops are in no short supply of different types and styles, made from various ingredients and designed for everything from making fancy coffees to pouring over your cereal. But how do these popular plant-based drinks compare when it comes to flavour, nutrition and their impact on the environment? That can be a tricky question to answer, says Day Radley, chef and founder of The Vegan Chef School. “It’s worth remembering there can be a big difference between brands, even when their milks use the same base ingredient,” she says. Here’s what to consider when you find yourself staring blankly down an aisle of plant-based milk alternatives, with no idea which to choose. Uses In terms of cooking, any type of plant-based milk can simply be swapped for dairy in most recipes. They are particularly good in bakes and pancakes, says Radley. “But you do have to consider whether the milk is sweetened or not.” She recommends unsweetened, so you can control the sweetness and use it in both sweet and savoury cooking. “Pay attention to the other flavours going on in what you’re cooking,” Radley suggests. “For example, coconut or almond milk work well in banana bread, but I wouldn’t use either in apple cake, because I don’t like that flavour combination.” Nut milks tend to thicken dishes like sauces, porridge and polenta more quickly than dairy. “So, take care to watch the pot carefully, keep the heat low and cook gently so it doesn’t over-thicken,” Radley says. “You might need to add more plant-based milk than the recommended amount for dairy.” Most are fine to splash in hot drinks and generally don’t ‘split’ or curdle because stabilisers are often added these days. “But it does depend on the brand,” Radley says. Again, consider the flavour of what you’re adding the milk to. Coconut milk tastes great in hot chocolate, but many people don’t like it in tea. Related stories Should I worry about drinking dairy milk?Can you grow out of a food allergy?Vegan or flexitarian which will save the planet? Should I worry about drinking dairy milk? Can you grow out of a food allergy? Vegan or flexitarian which will save the planet? Nutrition Plant-based milks are often fortified with vitamins and minerals, which particularly benefits those who don’t consume dairy or animal products and are at risk of deficiency. “Try to choose those which are fortified with calcium, vitamin B12 and iodine to ensure you are getting enough of these important nutrients,” says registered nutritionist Charlotte Radcliffe. But watch out for organic options: “by law, organic milk alternatives cannot be fortified.” Radcliffe also recommends choosing unsweetened and no-sugar versions, and points out that long-life and chilled plant-based milks are nutritionally similar. Is there an overall nutritional winner? “If you’re looking for a plant-based milk alternative with similar nutritional values to cows’ milk, soy and pea drinks are my recommended go-tos,” she says. Are plant-based milks ultra-processed foods? “Whilst over 90% of plant-based milks would be considered ultra-processed because they are created from food components and substances (flavours, stabilizers or preservatives) not used in normal cooking, this is not actually a problem,” says Prof. Janet Cade, from the University of Leeds’ school of food science and nutrition. These additions allow the milks to last longer, benefitting from advanced food processing technologies to mimic the sensory appeal of milk. “We need to stop worrying about whether foods are ultra-processed or not, and make sure that our food consumption supports good nutrition whilst also being good for the environment. Plant-based milks can certainly support that agenda,” Cade explains. Climate impact “On a climate change basis, I’d say any plant milk is better than cows’ milk,” says the University of York’s Professor Sarah Bridle, author of Food and Climate Change. That’s because of the greenhouse gases that cows produce, as well as the land and resources that is often used to grow their feed. However, working out the most eco-friendly plant-based option is complex. “Because the climate impact of plants is so low, the details about production, transport and packaging become relatively more important. Many of these same issues apply for dairy milk as for plant milk.” It’s worth looking out for brands that print their greenhouse gas emissions on the carton. A 2018 study by scientists at the University of Oxford compared the environmental impact of soya, almond, oat and rice milks across key measures including greenhouse gas emissions, water use and land use. No single milk scored best on all counts, highlighting just how complicated it is to assess the green credentials of plant-based milks. Price When we checked in March 2024, both fresh and long-life plant-based milks cost around £1.25-£2 per litre. However, some value brands are cheaper, while premium versions cost more. Long life milk has been heat-processed but opinion is divided as to whether this alters the taste – many people don’t notice the difference. How do the most popular plant-based milks stack up? Soya “Soya milk is quite neutral-tasting, although some people can detect a bean flavour,” Ridley says. Nutritionally, it’s the best swap for cow’s milk because it contains a similar amount of protein, according to Radcliffe. “It’s also low in saturated fats and a source of healthy unsaturated fats.” Soya has the lowest overall environmental impact, according to the 2018 University of Oxford study. Most notably, it requires the least water and land to produce. There are concerns that demand for soya drives deforestation in the Amazon. However, more than 75% of soya grown globally is for animal feed and most leading brands of soya milk in the UK do not source their beans from Brazil. Oat “Oat is by far the most popular plant-based milk,” says Isabelle Shilling, Mintel research analyst. “Around a quarter (24%) of Brits are users.” “It’s very creamy, so it works very well in hot drinks like coffee,” says Radley. “But it’s quite ‘oaty’ and can taste less neutral than soya.” Nutritionally, oat milk is low in protein and often higher in energy (calories) than other alternatives, Radcliffe says. It also contains more ‘free sugars’ – which are created by starch when the oats are broken down. This is the kind of sugar we’re advised to limit due to the negative impact it can have on our health when consumed in large quantities. “However, oat alternatives can still be a good choice for anyone who has nut or soya allergies.” In terms of climate change, oat milk produces fewer greenhouse gases than rice or soya. Oats take up more land than rice, soya or almonds, but require far less than cows. Rice Radley rarely uses rice milk in hot drinks or cooking. “It can be very sweet and thin,” she says. It doesn’t score highly nutritionally, either. While low in saturated fats, rice milk contains little protein and is often higher in calories and free sugars than other alternatives, even in brands with no added sugar. “Rice drinks are also not recommended for children under the age of five due to their arsenic content.” She explains, “Arsenic is naturally present in our environment and can inadvertently be absorbed into crops – rice has been shown to absorb more than other cereal crops.” As young children have low body weights and tend to drink more milk, this option is best avoided. Rice milk also has the highest greenhouse gas emissions of all these milk alternatives, and water requirements are second only to almonds. Almond The flavour of almond milk varies widely according to the percentage of nuts it contains but, unsurprisingly, it can often taste strongly of almonds. This is something you’ll likely want to consider, depending on how you’re planning to use it. It’s typically low in calories and saturated fats, but also contains low amounts of protein, says Radcliffe. “So, despite being a popular choice, this isn’t the best option nutritionally as a direct swap for cows’ milk.” While almonds have the lowest greenhouse gas emissions, they’re a thirsty crop; 371 litres of water are used in the production of one litre of almond milk. Other plant-based milks Coconut Most coconut milk (we’re specifically talking about the cartons here, not the stuff you get in tins, which is thicker and higher in fat) has a pronounced sweet flavour but tastes good in hot chocolate, bakes and curries. “Cartons of coconut milk are generally higher in saturated fat than other milk alternatives, but some brands are lower than whole cows’ milk,” says Radcliffe. “In terms of protein, it’s on the lower end, like the other nut milk alternatives.” Like oat milk, it might be a good choice for anyone who suffers nut or soya allergies. The environmental impact of coconut milk wasn’t assessed in the 2018 study, so it’s difficult to compare with the other popular plant-based milks. On one hand, coconut trees take up little space and don’t require much water. But high demand for coconuts means trees are now being grown in deforested tropical areas. Pea Pea milk, relatively new to the market, is made with protein sourced from yellow split peas. Like oat milk, it has a creamy, mildly sweet taste that works well with many foods. Mondra, which runs a sustainability certification scheme, has found that greenhouse gas emissions and water usage for pea milk is very low. It’s also a nutritious choice. “Pea milk has comparative amounts of protein to cows’ milk and is low in saturated fats, so this is a good option for anyone who is perhaps allergic to soya and wants to avoid dairy,” says Radcliffe. Whichever option you go for, there are plenty of recipes you can use plant-based milks in. Now make: Oat milk recipesAlmond milk recipesSoya milk recipes Oat milk recipes Almond milk recipes Soya milk recipes Originally published August 2023. Updated March 2024"
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How to save money on your plant-based shop
Fancy the idea of doing Veganuary? We’ve looked at how can you eat an exciting and healthy plant-based diet, without breaking the bank. https://ichef.bbci.co.uk/images/ic/480xn/p09zh8hp.jpg Make your own If you’ve recently started eating a more plant-based diet, you could find yourself spending more money than you used to on your weekly shop. The increased interest in plant-based diets has brought a wide range of vegan foods to supermarkets. Specialist products can be sold at a premium and interesting, flavoursome vegan recipes can often require many more ingredients. Cooking from scratch is an exciting journey of discovery and a must for your health and bank account. So where do you start? We’re a recipe website, so of course we’re going to say make your own, but processed food, even if it’s vegan, is still processed food. You’ll find it bulked out with mystery ingredients, salt and sugar. And while ready-made products may offer convenience, and may promise initial savings, in the long run they are usually more expensive than doing it yourself. 50p seitan On TikTok you may have seen this called ‘vegan chicken’, but seitan is its official name and it has being around for a long time (and we mean centuries). It’s also sometimes referred to as wheat meat. Buying seitan in the shops could set you back a few bob, but making it at home is as cheap as a 50p bag of flour. You can make seitan using a product called vital wheat gluten, found in health stores and online, which is flour with the starch removed, leaving behind the gluten. However, you can also use bog-standard plain flour, costing just pennies. To make it, you soak and then wash a ball of dough in the sink. There are a variety of cooking methods from steaming to boiling, frying and baking, but it can be used in stir-fries, for a chicken-breast-style meal, skewers or even as crispy vegan dippers. Click or tap the image below to find out how to make it. Basically free vegan mayonnaise A mayonnaise substitute can be made in 10 seconds with the miracle liquid that is aquafaba. Save the water from a tin of chickpeas (or the water from cooking them yourself) and mix a few tablespoons with oil, salt, vinegar and mustard. It’s basically a free-biproduct, if you use the chickpeas for dinner too. Aquafaba also makes fantastic vegan meringues, thickened icing and binds vegan cookies. Full disclosure – you may need a bit of kit to fully utilise aquafaba. A stick blender is a useful investment, especially one that has a small food processor. Cheap ones have been as low as £10 but spending slightly more ensures you’ll have the horsepower to blend lots of things, not just making mayo. An electric whisk will also save your wrists when whipping up the liquid to make meringues. Perfect additions to your Christmas list! Nifty soy savings Dehydrated soya chunks and mince can be much cheaper than some frozen or fridge-stored proteins. These are often sold in the world foods aisle. These little dried cubes of protein-packed soya need to be boiled in water to rehydrate them. After draining they are brilliant for simmering in curry sauces, stews and soups, when they can absorb flavour from the liquid. You can also marinate the rehydrated cubes and fry them for little flavoursome bites. The variety of tofu you can find outside of mainstream supermarkets is mind-boggling (just check any marinated varieties for fish sauce). Buying plain tofu and marinading it yourself is easy if you’re looking for the lowest price. Silken tofu is very versatile and good for blending into vegan chocolate mousse, making creamy vegan pasta sauce, vegan cheesecake or the famous Sichuan mapo tofu, while firm tofu is better for stir-fries and even burgers. There are some eye-popping prices on yoghurt alternatives. But a humble soy yoghurt is fairly reliably good value in supermarkets. If you’re not a fan of soy yoghurt, you could have a go making your own. Use your preferred milk alternative and some starter culture. After this initial outlay, you may be able to use your own live yoghurt to kick start each batch. But it’s an investment of time and materials as it might take a while to tweak the recipe to your liking. Burgers for bucks Beans and lentils are a vegan’s best friend for providing cheap and filling protein but items such as shop-bought bean burgers can be quite pricey, as you have paid for them to be made and frozen for you. Dried pulses and beans are all within pennies of each other at the big supermarkets. A pack of dried beans or chickpeas will yield roughly double its weight when cooked, so a 500g pack will give you the equivalent of four drained tins. That’s half as cheap as the cheapest tins! If you like the convenience of cooked beans immediately, you can batch cook and freeze cooked beans. They’ll cook from frozen very quickly. Tins are variable in price but are mostly cheap. Bulk buying tins when they’re on offer is a good way to save as they will keep for ages and always come in handy. You can make burgers from any kind of beans and even chickpeas. Jackfruit products have begun appearing on supermarket shelves, and they make a reasonably convincing 'pulled pork' subsitute. It is cheaper to buy it in a tin and make your own meals with it, rather than getting it pre-prepared, but bear in mind that the nutritional content is not comparable to meat. Tofu, however, is packed with protein and is a brilliant source of plant-based nutrition. Firm tofu makes for a brilliant, sturdy burger with bite. Plain tofu doesn't taste of much by itself, but it soaks up all the wonderful flavours and sauces you mix it with. Gaz Oakley's Sriracha tofu burger is heaven on a plate. Cheap and cheesy New vegan cheese alternatives have been rapidly increasing on shop shelves at a variety of price ranges. One way to have a savoury, cheesy flavour on hand in the store cupboard, is to invest in a pot of nutritional yeast. "Nootch" is a deliciously savoury powder that can be mixed with breadcrumbs for crunchy, cheesy toppings or stirred into sauces, vegetables, and soups. The flavour is highly moreish and contains vitamin B12. You can make your own vegan cream cheese by blending nuts, "nootch" and a handful of other ingredients. Straining yoghurt alternatives in a cheesecloth overnight produces a lovely cream cheese-like texture too. A vegan hard cheese that can be sliced or grated can be made at home as well. It may not be much cheaper, but it will taste fresher and you'll know exactly what's in it. Sugar is sugar Agave, maple and other syrups, often used as honey alternatives, can be relatively expensive, so consider whether the job can't be done by a pinch of sugar instead. Of course, if you want maple for its distinctive flavour, there is no real alternative, although brown sugar adds a nice deep flavour too. There's no evidence any sugar is particularly better (or worse) for you than another, so don't fork out for so-called "natural" sugar products. If you need a syrup, simmering standard sugar with a little water will do the trick in some circumstances and stiring in warm spices such as cinnamon or nutmeg is delicious on pancakes too! Know your nuts Nuts are a delicious and healthy plant snack. Nuts in the world foods aisle can be cheaper per 100g than in the baking aisle, but they may come in a larger bag. You can freeze nuts (especially good to do when buying reduced produce, such as after Christmas) to keep them fresh for longer. Unless the recipe you're using is very specific (such as pecan pie), don't be afraid to swap in cheaper nuts in some recipes, such as pesto. Almonds, peanuts and cashews are much cheaper than pecans, pistachios or pine nuts. Chopped mixed nuts are usually the cheapest. Plain nuts are healthier than the sweetened or salted kind, that's not to say you can't enjoy these in moderation, but the unseasoned variety doesn't have to be boring either. Roasted nuts have a richer, stronger flavour, especially almonds, peanuts and hazelnuts. You can also sprinkle over delicious seasons such as chilli powder, cinnamon and even vanilla or almond extracts. Shop around for own-brand 100 percent nut butters to avoid products with added sugar. There are some very cheap ones around as the popularity of this high-protein product grows. Don’t be tempted to bulk buy nut butters as they are generally the same price per 100g and nut butters can go rancid. You can make your own almond butter if you have a sturdy blender and find a good price on whole almonds. Ground flaxseed makes a good egg replacer. But buying ground flaxseed usually more expensive than grinding your own in an electric coffee grinder. Small amounts can be done in a pepper mill if you don’t have a coffee grinder, but a cheap coffee grinder can be around £10 and a pepper mill can be £5. Spices can also be ground in a coffee grinder. *This article was written in October 2021
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"content": "Fancy the idea of doing Veganuary? We’ve looked at how can you eat an exciting and healthy plant-based diet, without breaking the bank. https://ichef.bbci.co.uk/images/ic/480xn/p09zh8hp.jpg Make your own If you’ve recently started eating a more plant-based diet, you could find yourself spending more money than you used to on your weekly shop. The increased interest in plant-based diets has brought a wide range of vegan foods to supermarkets. Specialist products can be sold at a premium and interesting, flavoursome vegan recipes can often require many more ingredients. Cooking from scratch is an exciting journey of discovery and a must for your health and bank account. So where do you start? We’re a recipe website, so of course we’re going to say make your own, but processed food, even if it’s vegan, is still processed food. You’ll find it bulked out with mystery ingredients, salt and sugar. And while ready-made products may offer convenience, and may promise initial savings, in the long run they are usually more expensive than doing it yourself. 50p seitan On TikTok you may have seen this called ‘vegan chicken’, but seitan is its official name and it has being around for a long time (and we mean centuries). It’s also sometimes referred to as wheat meat. Buying seitan in the shops could set you back a few bob, but making it at home is as cheap as a 50p bag of flour. You can make seitan using a product called vital wheat gluten, found in health stores and online, which is flour with the starch removed, leaving behind the gluten. However, you can also use bog-standard plain flour, costing just pennies. To make it, you soak and then wash a ball of dough in the sink. There are a variety of cooking methods from steaming to boiling, frying and baking, but it can be used in stir-fries, for a chicken-breast-style meal, skewers or even as crispy vegan dippers. Click or tap the image below to find out how to make it. Basically free vegan mayonnaise A mayonnaise substitute can be made in 10 seconds with the miracle liquid that is aquafaba. Save the water from a tin of chickpeas (or the water from cooking them yourself) and mix a few tablespoons with oil, salt, vinegar and mustard. It’s basically a free-biproduct, if you use the chickpeas for dinner too. Aquafaba also makes fantastic vegan meringues, thickened icing and binds vegan cookies. Full disclosure – you may need a bit of kit to fully utilise aquafaba. A stick blender is a useful investment, especially one that has a small food processor. Cheap ones have been as low as £10 but spending slightly more ensures you’ll have the horsepower to blend lots of things, not just making mayo. An electric whisk will also save your wrists when whipping up the liquid to make meringues. Perfect additions to your Christmas list! Nifty soy savings Dehydrated soya chunks and mince can be much cheaper than some frozen or fridge-stored proteins. These are often sold in the world foods aisle. These little dried cubes of protein-packed soya need to be boiled in water to rehydrate them. After draining they are brilliant for simmering in curry sauces, stews and soups, when they can absorb flavour from the liquid. You can also marinate the rehydrated cubes and fry them for little flavoursome bites. The variety of tofu you can find outside of mainstream supermarkets is mind-boggling (just check any marinated varieties for fish sauce). Buying plain tofu and marinading it yourself is easy if you’re looking for the lowest price. Silken tofu is very versatile and good for blending into vegan chocolate mousse, making creamy vegan pasta sauce, vegan cheesecake or the famous Sichuan mapo tofu, while firm tofu is better for stir-fries and even burgers. There are some eye-popping prices on yoghurt alternatives. But a humble soy yoghurt is fairly reliably good value in supermarkets. If you’re not a fan of soy yoghurt, you could have a go making your own. Use your preferred milk alternative and some starter culture. After this initial outlay, you may be able to use your own live yoghurt to kick start each batch. But it’s an investment of time and materials as it might take a while to tweak the recipe to your liking. Burgers for bucks Beans and lentils are a vegan’s best friend for providing cheap and filling protein but items such as shop-bought bean burgers can be quite pricey, as you have paid for them to be made and frozen for you. Dried pulses and beans are all within pennies of each other at the big supermarkets. A pack of dried beans or chickpeas will yield roughly double its weight when cooked, so a 500g pack will give you the equivalent of four drained tins. That’s half as cheap as the cheapest tins! If you like the convenience of cooked beans immediately, you can batch cook and freeze cooked beans. They’ll cook from frozen very quickly. Tins are variable in price but are mostly cheap. Bulk buying tins when they’re on offer is a good way to save as they will keep for ages and always come in handy. You can make burgers from any kind of beans and even chickpeas. Jackfruit products have begun appearing on supermarket shelves, and they make a reasonably convincing 'pulled pork' subsitute. It is cheaper to buy it in a tin and make your own meals with it, rather than getting it pre-prepared, but bear in mind that the nutritional content is not comparable to meat. Tofu, however, is packed with protein and is a brilliant source of plant-based nutrition. Firm tofu makes for a brilliant, sturdy burger with bite. Plain tofu doesn't taste of much by itself, but it soaks up all the wonderful flavours and sauces you mix it with. Gaz Oakley's Sriracha tofu burger is heaven on a plate. Cheap and cheesy New vegan cheese alternatives have been rapidly increasing on shop shelves at a variety of price ranges. One way to have a savoury, cheesy flavour on hand in the store cupboard, is to invest in a pot of nutritional yeast. \"Nootch\" is a deliciously savoury powder that can be mixed with breadcrumbs for crunchy, cheesy toppings or stirred into sauces, vegetables, and soups. The flavour is highly moreish and contains vitamin B12. You can make your own vegan cream cheese by blending nuts, \"nootch\" and a handful of other ingredients. Straining yoghurt alternatives in a cheesecloth overnight produces a lovely cream cheese-like texture too. A vegan hard cheese that can be sliced or grated can be made at home as well. It may not be much cheaper, but it will taste fresher and you'll know exactly what's in it. Sugar is sugar Agave, maple and other syrups, often used as honey alternatives, can be relatively expensive, so consider whether the job can't be done by a pinch of sugar instead. Of course, if you want maple for its distinctive flavour, there is no real alternative, although brown sugar adds a nice deep flavour too. There's no evidence any sugar is particularly better (or worse) for you than another, so don't fork out for so-called \"natural\" sugar products. If you need a syrup, simmering standard sugar with a little water will do the trick in some circumstances and stiring in warm spices such as cinnamon or nutmeg is delicious on pancakes too! Know your nuts Nuts are a delicious and healthy plant snack. Nuts in the world foods aisle can be cheaper per 100g than in the baking aisle, but they may come in a larger bag. You can freeze nuts (especially good to do when buying reduced produce, such as after Christmas) to keep them fresh for longer. Unless the recipe you're using is very specific (such as pecan pie), don't be afraid to swap in cheaper nuts in some recipes, such as pesto. Almonds, peanuts and cashews are much cheaper than pecans, pistachios or pine nuts. Chopped mixed nuts are usually the cheapest. Plain nuts are healthier than the sweetened or salted kind, that's not to say you can't enjoy these in moderation, but the unseasoned variety doesn't have to be boring either. Roasted nuts have a richer, stronger flavour, especially almonds, peanuts and hazelnuts. You can also sprinkle over delicious seasons such as chilli powder, cinnamon and even vanilla or almond extracts. Shop around for own-brand 100 percent nut butters to avoid products with added sugar. There are some very cheap ones around as the popularity of this high-protein product grows. Don’t be tempted to bulk buy nut butters as they are generally the same price per 100g and nut butters can go rancid. You can make your own almond butter if you have a sturdy blender and find a good price on whole almonds. Ground flaxseed makes a good egg replacer. But buying ground flaxseed usually more expensive than grinding your own in an electric coffee grinder. Small amounts can be done in a pepper mill if you don’t have a coffee grinder, but a cheap coffee grinder can be around £10 and a pepper mill can be £5. Spices can also be ground in a coffee grinder. *This article was written in October 2021"
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Are there immunity benefits from eating a plant-based diet?
Could following a plant-based diet improve your health or is it not that simple? Here's what experts say… There has been a consistent interest in plant-based diets over the last five years – with the number of vegans and vegetarians in Britain believed to be between 7-10%. There is also evidence some healthy plant-based diets may benefit the immune system. So what are plant-based diets? They are “mostly based on foods derived from plants, such as grains, vegetables, fruit, pulses and nuts, but can include a smaller proportion of animal-derived foods, such as meat, fish, eggs and milk”, says Sara Stanner, Science Director at the British Nutrition Foundation. They include flexitarian, Mediterranean, vegetarian and vegan diets. https://ichef.bbci.co.uk/images/ic/480xn/p09rrg2x.jpg Immunity benefits of plant-based nutrition Healthy plant-based diets have been linked to a “reduced risk of heart disease, strokes and Type 2 diabetes”, and to “lowering blood pressure, reducing blood cholesterol and promoting a healthy body weight”, according to the British Nutrition Foundation. The reasons for this are unclear. However, we know our cells – including those in the immune system – require good nutrition to function optimally. Plants are packed with vitamins and minerals. But according to Stanner, “the key to a healthy plant-based diet is eating a wide variety of plant foods, but not necessarily cutting out animal products altogether”. Meat and fish contain many micronutrients and trace nutrients, such as iron, zinc, B vitamins, vitamin A and copper, which support immune function – although it is possible to get most of these from a vegan diet. “Each micronutrient plays a different role in the immune system – don’t make a hero of just one”, says Stanner. There is “no individual nutrient, food or supplement that will boost immunity, or stop us getting highly infectious viruses”, says Stanner. For more information about the nutrition requirements for your age and gender, see the BBC Food Nutrition Calculator. Fibre and phytochemicals for gut health and immunity Eating a wide variety of plant foods encourages different types of good bacteria to thrive in the gut. “I recommend 30 different types of plants a week”, says Tim Spector, Professor of Genetic Epidemiology and lead on the Covid-19 Zoe symptom study app. “A healthy gut microbiome is crucial to a healthy immune system”, he continues. Most of the body’s immune cells are in the lining of the intestine, and microbes in the gut play a crucial role in keeping this system healthy. Plant-based diets are typically higher in fibre, a key nutrient needed for a healthy gut microbiome. For example, gut bacteria ferments, or “feeds on”, fibre and creates short-chain fatty acids, which have been shown to improve immunity against pathogens. It’s important to eat the recommended 30g fibre per day, but adults eat an average of 18g. Foods high in fibre include many fruits such as berries, pears and oranges, vegetables such as broccoli, carrots and sweetcorn, brown pasta, brown rice, wholegrain bread, beans, lentils, chickpeas and nuts. Phytochemicals, compounds produced by plants including fruits, vegetables, grains and beans, are also believed to increase some types of beneficial gut bacteria. The colour of a plant is determined by the phytochemicals it contains, and some of these are associated with “positive benefits for the immune system”, says dietitian Sophie Medlin. The wider the variety of different coloured plants you eat, the more types of phytochemicals you’ll consume. Red, orange, yellow and green plants contain carotenoids, which have been associated with boosting immunity. Although evidence for the benefits of phytochemicals to immunity is not conclusive, there is no health downside to eating five a day. Eating for a healthy gut is a long-term approach. While modifying your diet can positively impact your gut bacteria and immune parameters within three months, research finds the alterations do not “reflect the degree of change that occur with a long-term vegetarian diet”. https://ichef.bbci.co.uk/images/ic/480xn/p09rff6l.jpg How to boost the plants in your diet There are benefits to eating whole plant foods rather than processed ones, and a Zoe study associates highly processed products with “bad” gut microbes and poorer health markers. “‘Plant-based’ does not guarantee ‘healthy’”, says Stanner, so it’s a good idea to check nutrition labels and opt for foods with less saturated fat, salt and sugar, and to think about the balance of your overall diet. Making your diet plant-based could be as simple as adding more vegetables or plant protein sources, such as beans and lentils, than meat, to your shop and to individual dishes. Read our guides on healthy ways to go vegan or vegetarian. Nutrition for vegans Meat, fish and animal products, such as eggs and dairy, are good sources of immune-supporting nutrients, so if you are cutting out animal foods, make sure you’re getting enough of these nutrients, including protein, vitamin B12, calcium, iron, zinc, iodine, and long-chain fatty acids. Protein- or amino acid- (the building blocks of protein) deficiency can impair immune function, but protein deficiency is rare. For those following a vegan diet, complete protein sources (ie, contain all nine essential amino acids) include soy, quinoa, hemp, chia seeds, Quorn and buckwheat. You can also create a complete protein by pairing some vegan foods, such as beans on toast or lentils with rice. This article is not intended as a replacement for medical advice. If you are concerned about your immunity, visit your GP. Originally published August 2021
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"content": "Could following a plant-based diet improve your health or is it not that simple? Here's what experts say… There has been a consistent interest in plant-based diets over the last five years – with the number of vegans and vegetarians in Britain believed to be between 7-10%. There is also evidence some healthy plant-based diets may benefit the immune system. So what are plant-based diets? They are “mostly based on foods derived from plants, such as grains, vegetables, fruit, pulses and nuts, but can include a smaller proportion of animal-derived foods, such as meat, fish, eggs and milk”, says Sara Stanner, Science Director at the British Nutrition Foundation. They include flexitarian, Mediterranean, vegetarian and vegan diets. https://ichef.bbci.co.uk/images/ic/480xn/p09rrg2x.jpg Immunity benefits of plant-based nutrition Healthy plant-based diets have been linked to a “reduced risk of heart disease, strokes and Type 2 diabetes”, and to “lowering blood pressure, reducing blood cholesterol and promoting a healthy body weight”, according to the British Nutrition Foundation. The reasons for this are unclear. However, we know our cells – including those in the immune system – require good nutrition to function optimally. Plants are packed with vitamins and minerals. But according to Stanner, “the key to a healthy plant-based diet is eating a wide variety of plant foods, but not necessarily cutting out animal products altogether”. Meat and fish contain many micronutrients and trace nutrients, such as iron, zinc, B vitamins, vitamin A and copper, which support immune function – although it is possible to get most of these from a vegan diet. “Each micronutrient plays a different role in the immune system – don’t make a hero of just one”, says Stanner. There is “no individual nutrient, food or supplement that will boost immunity, or stop us getting highly infectious viruses”, says Stanner. For more information about the nutrition requirements for your age and gender, see the BBC Food Nutrition Calculator. Fibre and phytochemicals for gut health and immunity Eating a wide variety of plant foods encourages different types of good bacteria to thrive in the gut. “I recommend 30 different types of plants a week”, says Tim Spector, Professor of Genetic Epidemiology and lead on the Covid-19 Zoe symptom study app. “A healthy gut microbiome is crucial to a healthy immune system”, he continues. Most of the body’s immune cells are in the lining of the intestine, and microbes in the gut play a crucial role in keeping this system healthy. Plant-based diets are typically higher in fibre, a key nutrient needed for a healthy gut microbiome. For example, gut bacteria ferments, or “feeds on”, fibre and creates short-chain fatty acids, which have been shown to improve immunity against pathogens. It’s important to eat the recommended 30g fibre per day, but adults eat an average of 18g. Foods high in fibre include many fruits such as berries, pears and oranges, vegetables such as broccoli, carrots and sweetcorn, brown pasta, brown rice, wholegrain bread, beans, lentils, chickpeas and nuts. Phytochemicals, compounds produced by plants including fruits, vegetables, grains and beans, are also believed to increase some types of beneficial gut bacteria. The colour of a plant is determined by the phytochemicals it contains, and some of these are associated with “positive benefits for the immune system”, says dietitian Sophie Medlin. The wider the variety of different coloured plants you eat, the more types of phytochemicals you’ll consume. Red, orange, yellow and green plants contain carotenoids, which have been associated with boosting immunity. Although evidence for the benefits of phytochemicals to immunity is not conclusive, there is no health downside to eating five a day. Eating for a healthy gut is a long-term approach. While modifying your diet can positively impact your gut bacteria and immune parameters within three months, research finds the alterations do not “reflect the degree of change that occur with a long-term vegetarian diet”. https://ichef.bbci.co.uk/images/ic/480xn/p09rff6l.jpg How to boost the plants in your diet There are benefits to eating whole plant foods rather than processed ones, and a Zoe study associates highly processed products with “bad” gut microbes and poorer health markers. “‘Plant-based’ does not guarantee ‘healthy’”, says Stanner, so it’s a good idea to check nutrition labels and opt for foods with less saturated fat, salt and sugar, and to think about the balance of your overall diet. Making your diet plant-based could be as simple as adding more vegetables or plant protein sources, such as beans and lentils, than meat, to your shop and to individual dishes. Read our guides on healthy ways to go vegan or vegetarian. Nutrition for vegans Meat, fish and animal products, such as eggs and dairy, are good sources of immune-supporting nutrients, so if you are cutting out animal foods, make sure you’re getting enough of these nutrients, including protein, vitamin B12, calcium, iron, zinc, iodine, and long-chain fatty acids. Protein- or amino acid- (the building blocks of protein) deficiency can impair immune function, but protein deficiency is rare. For those following a vegan diet, complete protein sources (ie, contain all nine essential amino acids) include soy, quinoa, hemp, chia seeds, Quorn and buckwheat. You can also create a complete protein by pairing some vegan foods, such as beans on toast or lentils with rice. This article is not intended as a replacement for medical advice. If you are concerned about your immunity, visit your GP. Originally published August 2021"
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Dr Rupy's 5 plant foods everyone should eat more of
Dr Rupy Aujla Lots of nutritionally rich foods that play a starring role in a plant-based diet could be the key to better health for everyone. Food is a great way to make yourself feel better and stay healthier for longer – and these colourful ingredients bring lots of benefits. As an NHS GP and foodie, I’ve used my experience as a doctor, the years I’ve spent immersing myself in nutrition and my passion for recipe writing to bring you these easy and tasty ways to step up your diet. https://ichef.bbci.co.uk/images/ic/480xn/p078457j.jpg Nuts and seeds Nuts and seeds are nutrition powerhouses, packing so many nutrients into a tiny space. Seeds were designed by nature to feed a growing plant, so it’s little wonder they are also good at feeding us. In the past, nuts have had a terrible reputation for filling us with unwanted calories, but they have far more health benefits. They are an excellent source of protein and have a surprising amount of fibre. They undoubtedly have a high fat content, but these are largely healthy fats. Walnuts, as well as many seeds (such as ground flax, chia and hemp) also contain some essential omega-3 fatty acids that the body can’t make on its own. The combination of fat and fibre is excellent for keeping you from feeling hungry. For those of us that still eat meat, there is growing research advising us to limit our red meat intake. Nuts and seeds, especially sprouted seeds, provide a source of iron in red meat’s place. A serving of nuts or seeds is about 30g, but you can sprinkle them liberally on lots of meals. They add crunch and texture that’s frankly too delicious to skimp on! How to make my apricot and chocolate bars that contain iron-rich nuts, seeds, and apricots Beans and pulses Protein has become a buzzword for health, but in the UK only 10 percent of our protein intake is provided by beans, pulses and other plant-based sources, which have huge health benefits! Beans and pulses work in partnership with grains to provide a complete protein containing all nine essential amino acids. Lentils and beans (especially soya beans) are also rich in iron, which is ideal if you’re cutting back on meat. Cheap and convenient, beans and pulses contain beneficial fibre, including insoluble fibre which is good for your gut and soluble fibre which helps reduce elevated cholesterol levels and promotes heart health. On average, our fibre intake in the UK falls around 30 percent short of the recommended target each day. By eating pulses (as well as a variety of wholegrains, fruits and vegetables), you’ll not only boost your fibre, but also improve the health and diversity of your gut bacteria. This in turn will provide a broad range of benefits for your body, from your immune system to your mental health. Recent research has shown that eating an 80g serving of beans and pulses three to four times a week can reduce your risk of developing Type 2 diabetes by 33 percent. If a drug had that kind of result, we’d probably prescribe it! My easy bean soup is no-think way of feeding yourself and your microbes Leafy green vegetables When you read any list of foods for healthy eating, one ingredient stands out: leafy greens. They have it all! Peppery salad leaves, crinkly cabbages, trendy kale, crunchy broccoli, versatile spinach – there’s so many varieties to choose from that you’ll never be bored. A source of fibre and high in vitamins, from vitamin A’s precursor beta-carotene all the way through to vitamin K, plus minerals such as magnesium and potassium, each green plant has its own special blend of nutrition. Watercress and kale, for example, are also sources of iron and calcium. Many of these vitamins aren’t stored by the body, so consuming them regularly is a must. The fat-soluble vitamins (beta-carotene, E and K) need a little fat to help the body absorb them. My harissa polenta with vegetables sautéed in olive oil combines them perfectly. I’m also interested in their phytochemicals. This broad range of chemical compounds have direct effects on your cells and can be converted by your gut microbes into beneficial metabolites that fight inflammation in the body. And the great news is that it’s a virtuous cycle – the more diverse plant-based whole foods you eat, the more diverse your gut bacteria will be, and therefore the more phytochemicals your body can use. Use cavolo nero, kale or cabbage to top my spiced polenta Calcium-rich plant-based foods If you’re one of the growing number of people who are reducing or eliminating their dairy intake, it’s important to look for alternative sources of calcium in your daily diet. Women who don’t regularly get enough of this essential mineral are susceptible to osteoporosis in later life, and it’s particularly important for young women to maintain their calcium intake. Around 14 percent of teenagers and 8 percent of adults are calcium-deficient. There are some great plant-based foods you can easily include in your diet that are high in calcium. One of the best sources of calcium is fortified plant-based milks. Not all non-dairy milks (or non-dairy yoghurts and cheeses) are fortified, so always check the label. A fortified plant-based milk will also provide you with iodine and vitamin B12. My cheesy-flavoured sauce for a delicious vegan pasta bake is a great way to work it into dinner. Tofu is usually considered a protein alternative, but it can be rich in calcium too when it’s made using calcium sulphate (it will say on the label). Some tofu is made with magnesium chloride (also sometimes called nigari), which makes it a rich source of magnesium. It’s always good to check if you think you might not be getting enough calcium from other parts of your diet. Tofu is also a complete protein, containing all nine essential amino acids, plus minerals too. When it’s made into crunchy tofu fajitas, it speaks for itself! Sesame seeds and tahini are also surprising sources of calcium. They contain lots of good fats, too. Tofu fajitas are a great way to get more calcium and protein into your diet Prebiotic fibre foods If I haven’t made the case for looking after your gut bacteria quite enough, allow me one more chance. Good bacteria in your gut help regulate and train your immune system, unlock nutrients from foods, regulate body weight and appetite and more besides. Giving your body foods that encourage good bacteria to flourish and crowd out bad bacteria is really important for your health. Your gut bacteria love foods that contain prebiotic fibres. These fibres are fermented and digested by microbes in the gut to produce helpful metabolites. Foods that are rich in prebiotic fibres include: • Oats, wholegrain and rye breads • Members of the onion family including garlic, spring onions, leek and shallots. • Vegetables, and don’t forget the often unused parts of vegetables including broccoli stems and cauliflower leaves. • Beans and pulses such as chickpeas, lentils, kidney beans, baked beans and soya beans. • Fruits such as nectarines, watermelon, grapefruit, pomegranate, white peaches and persimmon. • Nuts such as cashews and pistachios. Originally published May 2019 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer.
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"content": "Dr Rupy Aujla Lots of nutritionally rich foods that play a starring role in a plant-based diet could be the key to better health for everyone. Food is a great way to make yourself feel better and stay healthier for longer – and these colourful ingredients bring lots of benefits. As an NHS GP and foodie, I’ve used my experience as a doctor, the years I’ve spent immersing myself in nutrition and my passion for recipe writing to bring you these easy and tasty ways to step up your diet. https://ichef.bbci.co.uk/images/ic/480xn/p078457j.jpg Nuts and seeds Nuts and seeds are nutrition powerhouses, packing so many nutrients into a tiny space. Seeds were designed by nature to feed a growing plant, so it’s little wonder they are also good at feeding us. In the past, nuts have had a terrible reputation for filling us with unwanted calories, but they have far more health benefits. They are an excellent source of protein and have a surprising amount of fibre. They undoubtedly have a high fat content, but these are largely healthy fats. Walnuts, as well as many seeds (such as ground flax, chia and hemp) also contain some essential omega-3 fatty acids that the body can’t make on its own. The combination of fat and fibre is excellent for keeping you from feeling hungry. For those of us that still eat meat, there is growing research advising us to limit our red meat intake. Nuts and seeds, especially sprouted seeds, provide a source of iron in red meat’s place. A serving of nuts or seeds is about 30g, but you can sprinkle them liberally on lots of meals. They add crunch and texture that’s frankly too delicious to skimp on! How to make my apricot and chocolate bars that contain iron-rich nuts, seeds, and apricots Beans and pulses Protein has become a buzzword for health, but in the UK only 10 percent of our protein intake is provided by beans, pulses and other plant-based sources, which have huge health benefits! Beans and pulses work in partnership with grains to provide a complete protein containing all nine essential amino acids. Lentils and beans (especially soya beans) are also rich in iron, which is ideal if you’re cutting back on meat. Cheap and convenient, beans and pulses contain beneficial fibre, including insoluble fibre which is good for your gut and soluble fibre which helps reduce elevated cholesterol levels and promotes heart health. On average, our fibre intake in the UK falls around 30 percent short of the recommended target each day. By eating pulses (as well as a variety of wholegrains, fruits and vegetables), you’ll not only boost your fibre, but also improve the health and diversity of your gut bacteria. This in turn will provide a broad range of benefits for your body, from your immune system to your mental health. Recent research has shown that eating an 80g serving of beans and pulses three to four times a week can reduce your risk of developing Type 2 diabetes by 33 percent. If a drug had that kind of result, we’d probably prescribe it! My easy bean soup is no-think way of feeding yourself and your microbes Leafy green vegetables When you read any list of foods for healthy eating, one ingredient stands out: leafy greens. They have it all! Peppery salad leaves, crinkly cabbages, trendy kale, crunchy broccoli, versatile spinach – there’s so many varieties to choose from that you’ll never be bored. A source of fibre and high in vitamins, from vitamin A’s precursor beta-carotene all the way through to vitamin K, plus minerals such as magnesium and potassium, each green plant has its own special blend of nutrition. Watercress and kale, for example, are also sources of iron and calcium. Many of these vitamins aren’t stored by the body, so consuming them regularly is a must. The fat-soluble vitamins (beta-carotene, E and K) need a little fat to help the body absorb them. My harissa polenta with vegetables sautéed in olive oil combines them perfectly. I’m also interested in their phytochemicals. This broad range of chemical compounds have direct effects on your cells and can be converted by your gut microbes into beneficial metabolites that fight inflammation in the body. And the great news is that it’s a virtuous cycle – the more diverse plant-based whole foods you eat, the more diverse your gut bacteria will be, and therefore the more phytochemicals your body can use. Use cavolo nero, kale or cabbage to top my spiced polenta Calcium-rich plant-based foods If you’re one of the growing number of people who are reducing or eliminating their dairy intake, it’s important to look for alternative sources of calcium in your daily diet. Women who don’t regularly get enough of this essential mineral are susceptible to osteoporosis in later life, and it’s particularly important for young women to maintain their calcium intake. Around 14 percent of teenagers and 8 percent of adults are calcium-deficient. There are some great plant-based foods you can easily include in your diet that are high in calcium. One of the best sources of calcium is fortified plant-based milks. Not all non-dairy milks (or non-dairy yoghurts and cheeses) are fortified, so always check the label. A fortified plant-based milk will also provide you with iodine and vitamin B12. My cheesy-flavoured sauce for a delicious vegan pasta bake is a great way to work it into dinner. Tofu is usually considered a protein alternative, but it can be rich in calcium too when it’s made using calcium sulphate (it will say on the label). Some tofu is made with magnesium chloride (also sometimes called nigari), which makes it a rich source of magnesium. It’s always good to check if you think you might not be getting enough calcium from other parts of your diet. Tofu is also a complete protein, containing all nine essential amino acids, plus minerals too. When it’s made into crunchy tofu fajitas, it speaks for itself! Sesame seeds and tahini are also surprising sources of calcium. They contain lots of good fats, too. Tofu fajitas are a great way to get more calcium and protein into your diet Prebiotic fibre foods If I haven’t made the case for looking after your gut bacteria quite enough, allow me one more chance. Good bacteria in your gut help regulate and train your immune system, unlock nutrients from foods, regulate body weight and appetite and more besides. Giving your body foods that encourage good bacteria to flourish and crowd out bad bacteria is really important for your health. Your gut bacteria love foods that contain prebiotic fibres. These fibres are fermented and digested by microbes in the gut to produce helpful metabolites. Foods that are rich in prebiotic fibres include: • Oats, wholegrain and rye breads • Members of the onion family including garlic, spring onions, leek and shallots. • Vegetables, and don’t forget the often unused parts of vegetables including broccoli stems and cauliflower leaves. • Beans and pulses such as chickpeas, lentils, kidney beans, baked beans and soya beans. • Fruits such as nectarines, watermelon, grapefruit, pomegranate, white peaches and persimmon. • Nuts such as cashews and pistachios. Originally published May 2019 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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Did going vegan for a month save me money?
As a meat-eater, I've never been convinced that going vegan would be achievable, but in the quest to save some cash, I gave it a go. By Laura Wingrove https://ichef.bbci.co.uk/images/ic/480xn/p0h09jw5.jpg In recent years, the number of people challenging themselves to eat only plants throughout January has massively increased. In fact, more than 600,000 people participated in Veganuary in 2022 – that’s three times the number that gave it a go in 2018. Part of the draw for many is the idea of cutting back on grocery spend (not to mention steering away from rich, heavy foods) after overdoing it throughout the festive season. And there’s sound logic there. A study by Oxford University found that people who follow a vegan diet could cut their food costs by up to one third. Like many people in the UK looking to save money as grocery prices rise, my usual diet of meat and fish has changed over the last couple of years. I’ve found myself cooking more vegetable-based dishes in an effort to make my food budget go as far as possible. So, could making the full switch be that much harder, and might I save more money going fully vegan? I put myself to the test. Planning the month ahead Having done a fair few foodie experiments in my time, I know preparation is key to success. I needed to find recipes and buy all the ingredients in advance so that I could stay on top of my budget and not spend loads of extra time shopping and cooking. I’d also have to convince my partner to join me on this journey so we wouldn’t be doubling up on budgets and effort. As a former veggie, he was all in – thank goodness. While saving money was my key motivation, it was important to consider nutrition, too. I wanted to ensure I was eating balanced meals and getting enough micronutrients onboard – think vitamin B12, vitamin D, iron, zinc, iodine and calcium – as well as protein. These are things that people with a vegan diet can often find themselves deficient in. Trying to find innovative ways to use economical and nutritionally dense ingredients like chickpeas, lentils and beans (without eating curry and stew every day) took a lot of research. Once I had some ideas, I planned what breakfast, lunch and dinner might look like and left space for eating out or takeaways (I know myself too well). I then totted up what the cost of the shop would be for the first week. I was pleasantly surprised – it came in at just £40 for the two of us. It normally ranges from £50 to £70. What the menu looked like Below is a sample of what I cooked and ate. I used vegan and non-vegan recipes, swapping ingredients when necessary – for example, dairy butter for vegan butter and meat sausages for plant-based ones. How I found the month https://ichef.bbci.co.uk/images/ic/480xn/p0h09msy.jpg Three of the dishes I made: baked oats, vegan mac and cheese, and slow cooker stew As is often the case, I started out with a surge of excitement. I batch cooked with glee and poured over the recipes I’d collected, looking for ways I could tailor them to my tastes. I even woke up early to experiment with breakfast – a meal which I often skip altogether. I was rewarded with some real hits. A butternut squash ‘mac and cheese’ impressed – albeit without really resembling mac and cheese. The creamy pasta sauce was made by blending cashews, roasted butternut squash, spices and stock, and took no time at all to put together. Healthy, filling and quite cheap, it ticked a lot of boxes. But the mushroom and ale pie has to take the top spot. I made it as a Sunday roast alternative and it was very well received by both meat and veggie eaters. I served it with roasties and vegan gravy and it didn’t feel like I was missing out at all. Recipes such as the pea soup, homemade baked beans and slow cooker beans were big, nutritionally dense hits too, and were happily simple to make. Issues I encountered There were fails along the way. My most important learning? Not all plant milks are made equal. I used them in coffee and tea, and two different types went lumpy when I poured them in (way to ruin a cuppa). I did find several that worked though – look out for varieties labelled ‘barista style.’ It was also tempting to try out the likes of plant-based ‘meats’ – there is such a huge range of vegan versions of everyday food products out there, and their clever marketing can really pull you in. Inevitably though, a tin of straight up lentils is always going to be cheaper than a veggie ‘steak’ – and often healthier too, as many of those pre-made vegan products are ultra-processed. One of the hardest parts of the experience was being invited over to friends and family for food. The thought of forcing others to eat what I was eating or spend money on ingredients they wouldn’t usually buy to suit my ‘rules’ felt, to me, a bit unreasonable. So, instead, I’d offer to cook for them, arrange to meet at a restaurant I knew had good meat and vegan options, or even order a takeaway. This felt less prescriptive and demanding. That said, if I decided to go vegan full-time this wouldn’t really be that financially sustainable. Talking of eating out, I do love the occasional wine or beer and, of course, not all alcohol is vegan. I’d stand at bars, quickly searching online to see if the drink I was about to order was vegan. Finding wine that was fair game wasn’t as easy as I thought it would be. It was expensive, too. Safe to say, I ordered quite a few lime and sodas. Did I feel I missed out? There wasn’t a particular food I missed, more so experiences. For example, on the way to work, there’s a café that my boyfriend and I frequently treat ourselves to a bacon sarnie at. But it doesn’t do vegan options. Likewise, I love going for a Sunday roast at the local pub – but the unimaginative nut roast option just didn’t have the same appeal for this crackling-loving gal. Something I hadn’t really considered at the start of the experiment was that my kryptonite is crusty bread and layers of salty butter. Restaurant bread baskets are demolished and cosy evenings in often feature stacks of bread and butter with a side of soup. I love it. Sadly, vegan butter doesn’t cut it for me. Although fantastic for baking (take a bow, free-from product developers and brands), the taste of plant-based butter is no match for the super creamy dairy stuff. Full-time vegan? Trying a vegan diet exposed me to different cuisines and creative recipes. The challenge got me cooking new dishes from the stacks of books I’ve received as birthday and Christmas presents over the years, too. As for the all-important question of grocery spend, including my food shop, eating out and drinks, I spent around £40 to £60 a week – and that included me hosting more so other people didn’t have to make vegan food just for me. That’s a saving of £10 to £20 a week, meaning that if I followed a vegan diet permanently it would save me hundreds each year. Still, I won’t be going fully vegan. I’ll have meat on occasion and there’s no way I’d be able to stop the pub roast lunch, but I’m keen to explore a more plant-centric style of eating – especially if I have some extra cash in my back pocket as a result. Originally published January 2024
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"content": "As a meat-eater, I've never been convinced that going vegan would be achievable, but in the quest to save some cash, I gave it a go. By Laura Wingrove https://ichef.bbci.co.uk/images/ic/480xn/p0h09jw5.jpg In recent years, the number of people challenging themselves to eat only plants throughout January has massively increased. In fact, more than 600,000 people participated in Veganuary in 2022 – that’s three times the number that gave it a go in 2018. Part of the draw for many is the idea of cutting back on grocery spend (not to mention steering away from rich, heavy foods) after overdoing it throughout the festive season. And there’s sound logic there. A study by Oxford University found that people who follow a vegan diet could cut their food costs by up to one third. Like many people in the UK looking to save money as grocery prices rise, my usual diet of meat and fish has changed over the last couple of years. I’ve found myself cooking more vegetable-based dishes in an effort to make my food budget go as far as possible. So, could making the full switch be that much harder, and might I save more money going fully vegan? I put myself to the test. Planning the month ahead Having done a fair few foodie experiments in my time, I know preparation is key to success. I needed to find recipes and buy all the ingredients in advance so that I could stay on top of my budget and not spend loads of extra time shopping and cooking. I’d also have to convince my partner to join me on this journey so we wouldn’t be doubling up on budgets and effort. As a former veggie, he was all in – thank goodness. While saving money was my key motivation, it was important to consider nutrition, too. I wanted to ensure I was eating balanced meals and getting enough micronutrients onboard – think vitamin B12, vitamin D, iron, zinc, iodine and calcium – as well as protein. These are things that people with a vegan diet can often find themselves deficient in. Trying to find innovative ways to use economical and nutritionally dense ingredients like chickpeas, lentils and beans (without eating curry and stew every day) took a lot of research. Once I had some ideas, I planned what breakfast, lunch and dinner might look like and left space for eating out or takeaways (I know myself too well). I then totted up what the cost of the shop would be for the first week. I was pleasantly surprised – it came in at just £40 for the two of us. It normally ranges from £50 to £70. What the menu looked like Below is a sample of what I cooked and ate. I used vegan and non-vegan recipes, swapping ingredients when necessary – for example, dairy butter for vegan butter and meat sausages for plant-based ones. How I found the month https://ichef.bbci.co.uk/images/ic/480xn/p0h09msy.jpg Three of the dishes I made: baked oats, vegan mac and cheese, and slow cooker stew As is often the case, I started out with a surge of excitement. I batch cooked with glee and poured over the recipes I’d collected, looking for ways I could tailor them to my tastes. I even woke up early to experiment with breakfast – a meal which I often skip altogether. I was rewarded with some real hits. A butternut squash ‘mac and cheese’ impressed – albeit without really resembling mac and cheese. The creamy pasta sauce was made by blending cashews, roasted butternut squash, spices and stock, and took no time at all to put together. Healthy, filling and quite cheap, it ticked a lot of boxes. But the mushroom and ale pie has to take the top spot. I made it as a Sunday roast alternative and it was very well received by both meat and veggie eaters. I served it with roasties and vegan gravy and it didn’t feel like I was missing out at all. Recipes such as the pea soup, homemade baked beans and slow cooker beans were big, nutritionally dense hits too, and were happily simple to make. Issues I encountered There were fails along the way. My most important learning? Not all plant milks are made equal. I used them in coffee and tea, and two different types went lumpy when I poured them in (way to ruin a cuppa). I did find several that worked though – look out for varieties labelled ‘barista style.’ It was also tempting to try out the likes of plant-based ‘meats’ – there is such a huge range of vegan versions of everyday food products out there, and their clever marketing can really pull you in. Inevitably though, a tin of straight up lentils is always going to be cheaper than a veggie ‘steak’ – and often healthier too, as many of those pre-made vegan products are ultra-processed. One of the hardest parts of the experience was being invited over to friends and family for food. The thought of forcing others to eat what I was eating or spend money on ingredients they wouldn’t usually buy to suit my ‘rules’ felt, to me, a bit unreasonable. So, instead, I’d offer to cook for them, arrange to meet at a restaurant I knew had good meat and vegan options, or even order a takeaway. This felt less prescriptive and demanding. That said, if I decided to go vegan full-time this wouldn’t really be that financially sustainable. Talking of eating out, I do love the occasional wine or beer and, of course, not all alcohol is vegan. I’d stand at bars, quickly searching online to see if the drink I was about to order was vegan. Finding wine that was fair game wasn’t as easy as I thought it would be. It was expensive, too. Safe to say, I ordered quite a few lime and sodas. Did I feel I missed out? There wasn’t a particular food I missed, more so experiences. For example, on the way to work, there’s a café that my boyfriend and I frequently treat ourselves to a bacon sarnie at. But it doesn’t do vegan options. Likewise, I love going for a Sunday roast at the local pub – but the unimaginative nut roast option just didn’t have the same appeal for this crackling-loving gal. Something I hadn’t really considered at the start of the experiment was that my kryptonite is crusty bread and layers of salty butter. Restaurant bread baskets are demolished and cosy evenings in often feature stacks of bread and butter with a side of soup. I love it. Sadly, vegan butter doesn’t cut it for me. Although fantastic for baking (take a bow, free-from product developers and brands), the taste of plant-based butter is no match for the super creamy dairy stuff. Full-time vegan? Trying a vegan diet exposed me to different cuisines and creative recipes. The challenge got me cooking new dishes from the stacks of books I’ve received as birthday and Christmas presents over the years, too. As for the all-important question of grocery spend, including my food shop, eating out and drinks, I spent around £40 to £60 a week – and that included me hosting more so other people didn’t have to make vegan food just for me. That’s a saving of £10 to £20 a week, meaning that if I followed a vegan diet permanently it would save me hundreds each year. Still, I won’t be going fully vegan. I’ll have meat on occasion and there’s no way I’d be able to stop the pub roast lunch, but I’m keen to explore a more plant-centric style of eating – especially if I have some extra cash in my back pocket as a result. Originally published January 2024"
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The TikTok vegan chicken hack that costs 50p
TikTok cooks have been raving about a two-ingredient ‘vegan chicken’ that costs about 50p to make. The hashtag #veganchicken has racked up over 26 million views on the social media platform and the hype isn’t diminishing. It sounds pretty epic on paper, but is it all it’s cracked up to be? What is vegan chicken? TikTok may be calling this ‘vegan chicken’, but seitan is its official name and it has being around for a long time (and we mean centuries). It’s also sometimes referred to as wheat meat. Now it’s popping up everywhere online as fried chick’n, nuggets, fillets and more. You can make seitan using a product called vital wheat gluten, which is flour with the starch removed, leaving behind the gluten. But you can also use plain flour, costing around 50p a bag, in the ‘WTF’ method. It’s not what you think. This acronym stands for ‘Wash The Flour’, as noted by the Seitan Society, and is said to be the original method used by the Chinese monks who discovered how to make it. You literally soak and then wash a ball of dough in the sink. This is how people are making it on social media. So how exactly do you do it? How to make vegan chicken Seitan is incredibly easy to make. You just knead together flour and water to develop the gluten and make a springy dough. It’s then soaked in water for around 2 hours before being rinsed under the tap for 5 minutes or so, until the dough resembles a stringy, stretchy mass that feels slightly squeaky between your fingers. The more starch you wash out, the chewier it will be when it’s cooked. While it rests for another hour, you can decide how to season it. https://ichef.bbci.co.uk/images/ic/480xn/p09fwhdr.jpg Washing the dough removes the starch, leaving behind gluten. This is where you can spice things up. Pretty much anything goes in terms of seasoning, but you want to take into account what you’re using your seitan for. You might want to keep it simple with salt, pepper and garlic granules if you’re adding it to a rich sauce. Or you can go big and bold with chillies, smoked paprika or a spice mix such as piri piri or Chinese 5-spice to pack a punch for fried ‘chick’n’. The dish you’re making will also define how you cook the seitan. A popular method is to tie the dough into a knot before simmering it in stock. This allows you to shred the ball, a bit like you do with pork shoulder – it works well for pulled ‘chick’n’ sliders and in this piri piri seitan. Or you can cook simmered (and cooled) seitan on a barbecue for char-grilled ‘chick’n’ or skewers – either thickly slice or cube it first or cook it whole. Wrapping the seitain in clingfilm and kitchen foil before simmering will result in a much denser product that’s better suited for a mock-sausage. Crispy fried seitan commonly appears on TikTok as nuggets, strips or burgers. This calls for a two-step cooking process, as the seitan chunks first need to be simmered and cooled, then fried in a breadcrumb coating or batter, just like chicken nuggets. They can be eaten with ketchup or BBQ sauce, added to sandwiches, or used in a vegan katsu curry in place of tofu. https://ichef.bbci.co.uk/images/ic/480xn/p09fwdd7.jpg A vegetarian crispy fried seitan banh mi-style sandwich, with a fried egg, spinach, carrot and Sriracha sauce. Remove the egg to make it vegan. Taste and texture Seitan has one of the meatiest textures of all the ‘mock meats’. It’s dense, slightly chewy and looks fairly convincing as a meat. If you’re simmering it in stock, leaving it to rest in the fridge overnight gives it a firmer texture, but it’s pretty hard to resist eating it straight away! Without seasoning it’s pretty bland, but this can be an asset as you can add almost any flavour or sauce, from hoisin or piri piri to gravy. Is it healthy? Seitan is low in carbohydrates and fat, and high in protein. However, it is “an incomplete protein”, says dietitian Anjanee Kohli, as it “does not contain enough of the amino acid lysine to meet your body’s needs”. But you can add other foods rich in this amino acid, such as beans, lentils, quinoa and tempeh. It also contains minerals including iron and magnesium, but it’s low in fibre, so you need to ensure you’re eating plenty of fibre sources, as many of us don’t eat enough of this vital nutrient.
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"content": "TikTok cooks have been raving about a two-ingredient ‘vegan chicken’ that costs about 50p to make. The hashtag #veganchicken has racked up over 26 million views on the social media platform and the hype isn’t diminishing. It sounds pretty epic on paper, but is it all it’s cracked up to be? What is vegan chicken? TikTok may be calling this ‘vegan chicken’, but seitan is its official name and it has being around for a long time (and we mean centuries). It’s also sometimes referred to as wheat meat. Now it’s popping up everywhere online as fried chick’n, nuggets, fillets and more. You can make seitan using a product called vital wheat gluten, which is flour with the starch removed, leaving behind the gluten. But you can also use plain flour, costing around 50p a bag, in the ‘WTF’ method. It’s not what you think. This acronym stands for ‘Wash The Flour’, as noted by the Seitan Society, and is said to be the original method used by the Chinese monks who discovered how to make it. You literally soak and then wash a ball of dough in the sink. This is how people are making it on social media. So how exactly do you do it? How to make vegan chicken Seitan is incredibly easy to make. You just knead together flour and water to develop the gluten and make a springy dough. It’s then soaked in water for around 2 hours before being rinsed under the tap for 5 minutes or so, until the dough resembles a stringy, stretchy mass that feels slightly squeaky between your fingers. The more starch you wash out, the chewier it will be when it’s cooked. While it rests for another hour, you can decide how to season it. https://ichef.bbci.co.uk/images/ic/480xn/p09fwhdr.jpg Washing the dough removes the starch, leaving behind gluten. This is where you can spice things up. Pretty much anything goes in terms of seasoning, but you want to take into account what you’re using your seitan for. You might want to keep it simple with salt, pepper and garlic granules if you’re adding it to a rich sauce. Or you can go big and bold with chillies, smoked paprika or a spice mix such as piri piri or Chinese 5-spice to pack a punch for fried ‘chick’n’. The dish you’re making will also define how you cook the seitan. A popular method is to tie the dough into a knot before simmering it in stock. This allows you to shred the ball, a bit like you do with pork shoulder – it works well for pulled ‘chick’n’ sliders and in this piri piri seitan. Or you can cook simmered (and cooled) seitan on a barbecue for char-grilled ‘chick’n’ or skewers – either thickly slice or cube it first or cook it whole. Wrapping the seitain in clingfilm and kitchen foil before simmering will result in a much denser product that’s better suited for a mock-sausage. Crispy fried seitan commonly appears on TikTok as nuggets, strips or burgers. This calls for a two-step cooking process, as the seitan chunks first need to be simmered and cooled, then fried in a breadcrumb coating or batter, just like chicken nuggets. They can be eaten with ketchup or BBQ sauce, added to sandwiches, or used in a vegan katsu curry in place of tofu. https://ichef.bbci.co.uk/images/ic/480xn/p09fwdd7.jpg A vegetarian crispy fried seitan banh mi-style sandwich, with a fried egg, spinach, carrot and Sriracha sauce. Remove the egg to make it vegan. Taste and texture Seitan has one of the meatiest textures of all the ‘mock meats’. It’s dense, slightly chewy and looks fairly convincing as a meat. If you’re simmering it in stock, leaving it to rest in the fridge overnight gives it a firmer texture, but it’s pretty hard to resist eating it straight away! Without seasoning it’s pretty bland, but this can be an asset as you can add almost any flavour or sauce, from hoisin or piri piri to gravy. Is it healthy? Seitan is low in carbohydrates and fat, and high in protein. However, it is “an incomplete protein”, says dietitian Anjanee Kohli, as it “does not contain enough of the amino acid lysine to meet your body’s needs”. But you can add other foods rich in this amino acid, such as beans, lentils, quinoa and tempeh. It also contains minerals including iron and magnesium, but it’s low in fibre, so you need to ensure you’re eating plenty of fibre sources, as many of us don’t eat enough of this vital nutrient."
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Vegan v flexitarian – which will save the planet?
https://ichef.bbci.co.uk/images/ic/480xn/p0786j0d.jpg The global food system is damaging our planet. It is one of the leading causes of climate change, land use, freshwater use and pollution through fertilisers and pesticides, and this is only expected to get worse unless we take action. As population and income levels across the globe are set to rise, scientists believe that the environmental impact of our food system could increase by 50–90 per cent by 2050. This would see us “reaching levels that are beyond the planetary boundaries that define a safe operating space for humanity", according to the article 'Options for keeping the food system within environmental limits', published in the science journal Nature. So how do we stop our food system from damaging the planet? If everybody became vegan, what would the environmental impact be? Or would everyone taking on a flexitarian diet, where a small amount of animal products are eaten, be enough to make a difference? The case for veganism https://ichef.bbci.co.uk/images/ic/480xn/p0787286.jpg According to The Vegan Society, the number of vegans (who avoid eating all animal products) in Great Britain quadrupled between 2014 and 2018, from 150,000 (0.25 per cent of the British population) to 600,000 (1.16 per cent). This trend looks set to continue, as recent YouGov analysis shows that 7 per cent of the British population is likely to become vegan or vegetarian within the next year. Of those who plan to give up meat, 35 per cent plan to do so primarily because they are concerned about the environmental impact of their diet choices. But what impact could becoming vegan really have on the planet? According to a University of Oxford study, if everybody cut meat and dairy from their diet there could be… A 49 per cent reduction in greenhouse gas emissions from food production. (The Food and Agriculture Organisation of the United Nations claims that livestock is responsible for a whopping 14.5 per cent of global greenhouse gas emissions.)A 76 per cent reduction in land used for food production (67 percent of deforestation for agriculture, which causes carbon to be released into the atmosphere, is driven by the need for land for animal feed and pasture.)A 49 per cent reduction in eutrophication, where nutrients from fertilisers run into lakes and rivers, damaging ecosystems and reducing biodiversity.A 19 per cent reduction in fresh water withdrawals weighted by local water scarcity. Water production, which includes extraction, transportation and filtration, is energy intensive. A 49 per cent reduction in greenhouse gas emissions from food production. (The Food and Agriculture Organisation of the United Nations claims that livestock is responsible for a whopping 14.5 per cent of global greenhouse gas emissions.) A 76 per cent reduction in land used for food production (67 percent of deforestation for agriculture, which causes carbon to be released into the atmosphere, is driven by the need for land for animal feed and pasture.) A 49 per cent reduction in eutrophication, where nutrients from fertilisers run into lakes and rivers, damaging ecosystems and reducing biodiversity. A 19 per cent reduction in fresh water withdrawals weighted by local water scarcity. Water production, which includes extraction, transportation and filtration, is energy intensive. The same study shows that the impact of the very lowest-impact animal products still exceeds that of substitute vegetable proteins, such as tofu. However, every single person on the planet would have to adopt a vegan diet for these figures to be achieved. Cutting out entire food groups can also lead to environmental pressures on certain ingredients that a vegan diet depends on for plant-based fats and protein. For example, almonds need a lot of water, fertilisers and pesticides to grow, while avocadoes are being exported in such huge quantities that Kenya temporarily banned exports of the fruit in 2018 due to their own supply being at risk. Could it be argued that a diet that includes a small amount of everything, including locally reared meat, is perhaps more achievable and sustainable than a vegan diet? The rise of flexitarianism https://ichef.bbci.co.uk/images/ic/480xn/p07872jj.jpg The word 'flexitarian' was added to the Oxford English Dictionary in 2014 and is defined as “A person who has a primarily vegetarian diet but occasionally eats meat or fish". The definition in itself is problematic, because “occasionally" could mean once a week, or more, but the premise is to reduce your consumption of animal products. According to YouGov analysis, 14 per cent of Brits identify as flexitarian. This is twice the number of people who say they follow a vegan, vegetarian or pescetarian diet. Research analysis by Oxford University scientist Joseph Poore shows that if every family in the UK swapped a red meat meal to a plant-based meal just once a week, the environmental impact would be the same as taking 16 million cars off the road. This is not surprising, considering world meat production was expected to hit a record high of 335 million tonnes in 2018 – more than double the 155 million tonnes produced in 1985. Other potential environmental benefits of a flexitarian diet include: Research published in the science journal Nature reports that, compared to baseline projections for 2050, moving to a more plant-based flexitarian diet could reduce greenhouse gas emissions by as much as 52 per cent.If everyone ate less meat it would reduce or eliminate the need for intensive animal farming, which has a high impact on the environment. Some low-impact, more sustainably produced meat can create less greenhouse gas than coffee or cocoa beans produced as a result of deforestation.Cattle farming could actually help to reduce soil erosion and carbon emissions. It is thought that cow dung, when spread across fields (abiding by Defra’s rules), adds nutrients and microbes to soil and locks in carbon, therefore reducing the need for additional fertilisers. When you consider that there is three times more carbon in the soil than in the atmosphere, this could make a big difference.It is likely to be a sustainable, long-term choice for more people. Research published in the science journal Nature reports that, compared to baseline projections for 2050, moving to a more plant-based flexitarian diet could reduce greenhouse gas emissions by as much as 52 per cent. If everyone ate less meat it would reduce or eliminate the need for intensive animal farming, which has a high impact on the environment. Some low-impact, more sustainably produced meat can create less greenhouse gas than coffee or cocoa beans produced as a result of deforestation. Cattle farming could actually help to reduce soil erosion and carbon emissions. It is thought that cow dung, when spread across fields (abiding by Defra’s rules), adds nutrients and microbes to soil and locks in carbon, therefore reducing the need for additional fertilisers. When you consider that there is three times more carbon in the soil than in the atmosphere, this could make a big difference. It is likely to be a sustainable, long-term choice for more people. So which will save the planet? https://ichef.bbci.co.uk/images/ic/480xn/p0783ysd.jpg A vegan diet is in most cases better for the environment than a flexitarian diet, when you consider greenhouse gas emissions, land use, freshwater use and water pollution. But it's a complex issue, and your personal dietary footprint will be influenced by many factors, including which meats you eat and how you shop. See our vegan recipes for some inspiration. However, because a vegan diet can seem so restrictive, eating a varied diet that includes a small amount of animal products could be more realistic and achievable for more people – and the only way for diet changes to have an impact is en masse. How much meat is acceptable in a flexitarian diet is debatable, but research published in the science journal Nature suggests that followers restrict red meat to one portion a week, with ‘modest’ amounts of poultry, fish, milk and eggs. The Committee on Climate Change’s most recent report confirms that a shift towards a diet that's less reliant on carbon-intensive animal products could enable you as an individual to reduce your dietary emissions by 35 per cent. Of course, there are other ways to reduce the impact of your diet on the environment, including reducing the amount of food you waste, considering where your food has come from and how far it has travelled to get to your plate, or how many chemicals have been used to produce it. Ultimately you need to decide what matters to you and what changes are realistic for you to make. Does the thought of a vegan diet fill you with fear?! Start small – if you’re used to eating meat every day of the week, why not start with a meat-free Monday?Change your mindset – rather than thinking of it as limiting your diet, start thinking about how you can incorporate lots of new foods and ingredients into your diet, such as tofu.Make meat the side – Switch your meals around so that meat isn’t at the centre. That way you won’t notice if there is less of it.Make simple swaps for more meat-free meals – use halloumi instead of bacon, a marinated portabello mushroom instead of a beef burger, or beans instead of mince in a burrito, you’ll soon learn just how versatile vegetables and pulses can be. Start small – if you’re used to eating meat every day of the week, why not start with a meat-free Monday? Change your mindset – rather than thinking of it as limiting your diet, start thinking about how you can incorporate lots of new foods and ingredients into your diet, such as tofu. Make meat the side – Switch your meals around so that meat isn’t at the centre. That way you won’t notice if there is less of it. Make simple swaps for more meat-free meals – use halloumi instead of bacon, a marinated portabello mushroom instead of a beef burger, or beans instead of mince in a burrito, you’ll soon learn just how versatile vegetables and pulses can be. Even if you only manage to cut out one red meat meal a week, that’s better than nothing. The latest recommendations from the Committee on Climate Change claim that a 20 per cent reduction in beef lamb and dairy consumption would help the UK to cut its greenhouse gas emissions to almost zero by 2050. So that gives you something to aim for.
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"title": "Vegan v flexitarian – which will save the planet?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0786j0d.jpg The global food system is damaging our planet. It is one of the leading causes of climate change, land use, freshwater use and pollution through fertilisers and pesticides, and this is only expected to get worse unless we take action. As population and income levels across the globe are set to rise, scientists believe that the environmental impact of our food system could increase by 50–90 per cent by 2050. This would see us “reaching levels that are beyond the planetary boundaries that define a safe operating space for humanity\", according to the article 'Options for keeping the food system within environmental limits', published in the science journal Nature. So how do we stop our food system from damaging the planet? If everybody became vegan, what would the environmental impact be? Or would everyone taking on a flexitarian diet, where a small amount of animal products are eaten, be enough to make a difference? The case for veganism https://ichef.bbci.co.uk/images/ic/480xn/p0787286.jpg According to The Vegan Society, the number of vegans (who avoid eating all animal products) in Great Britain quadrupled between 2014 and 2018, from 150,000 (0.25 per cent of the British population) to 600,000 (1.16 per cent). This trend looks set to continue, as recent YouGov analysis shows that 7 per cent of the British population is likely to become vegan or vegetarian within the next year. Of those who plan to give up meat, 35 per cent plan to do so primarily because they are concerned about the environmental impact of their diet choices. But what impact could becoming vegan really have on the planet? According to a University of Oxford study, if everybody cut meat and dairy from their diet there could be… A 49 per cent reduction in greenhouse gas emissions from food production. (The Food and Agriculture Organisation of the United Nations claims that livestock is responsible for a whopping 14.5 per cent of global greenhouse gas emissions.)A 76 per cent reduction in land used for food production (67 percent of deforestation for agriculture, which causes carbon to be released into the atmosphere, is driven by the need for land for animal feed and pasture.)A 49 per cent reduction in eutrophication, where nutrients from fertilisers run into lakes and rivers, damaging ecosystems and reducing biodiversity.A 19 per cent reduction in fresh water withdrawals weighted by local water scarcity. Water production, which includes extraction, transportation and filtration, is energy intensive. A 49 per cent reduction in greenhouse gas emissions from food production. (The Food and Agriculture Organisation of the United Nations claims that livestock is responsible for a whopping 14.5 per cent of global greenhouse gas emissions.) A 76 per cent reduction in land used for food production (67 percent of deforestation for agriculture, which causes carbon to be released into the atmosphere, is driven by the need for land for animal feed and pasture.) A 49 per cent reduction in eutrophication, where nutrients from fertilisers run into lakes and rivers, damaging ecosystems and reducing biodiversity. A 19 per cent reduction in fresh water withdrawals weighted by local water scarcity. Water production, which includes extraction, transportation and filtration, is energy intensive. The same study shows that the impact of the very lowest-impact animal products still exceeds that of substitute vegetable proteins, such as tofu. However, every single person on the planet would have to adopt a vegan diet for these figures to be achieved. Cutting out entire food groups can also lead to environmental pressures on certain ingredients that a vegan diet depends on for plant-based fats and protein. For example, almonds need a lot of water, fertilisers and pesticides to grow, while avocadoes are being exported in such huge quantities that Kenya temporarily banned exports of the fruit in 2018 due to their own supply being at risk. Could it be argued that a diet that includes a small amount of everything, including locally reared meat, is perhaps more achievable and sustainable than a vegan diet? The rise of flexitarianism https://ichef.bbci.co.uk/images/ic/480xn/p07872jj.jpg The word 'flexitarian' was added to the Oxford English Dictionary in 2014 and is defined as “A person who has a primarily vegetarian diet but occasionally eats meat or fish\". The definition in itself is problematic, because “occasionally\" could mean once a week, or more, but the premise is to reduce your consumption of animal products. According to YouGov analysis, 14 per cent of Brits identify as flexitarian. This is twice the number of people who say they follow a vegan, vegetarian or pescetarian diet. Research analysis by Oxford University scientist Joseph Poore shows that if every family in the UK swapped a red meat meal to a plant-based meal just once a week, the environmental impact would be the same as taking 16 million cars off the road. This is not surprising, considering world meat production was expected to hit a record high of 335 million tonnes in 2018 – more than double the 155 million tonnes produced in 1985. Other potential environmental benefits of a flexitarian diet include: Research published in the science journal Nature reports that, compared to baseline projections for 2050, moving to a more plant-based flexitarian diet could reduce greenhouse gas emissions by as much as 52 per cent.If everyone ate less meat it would reduce or eliminate the need for intensive animal farming, which has a high impact on the environment. Some low-impact, more sustainably produced meat can create less greenhouse gas than coffee or cocoa beans produced as a result of deforestation.Cattle farming could actually help to reduce soil erosion and carbon emissions. It is thought that cow dung, when spread across fields (abiding by Defra’s rules), adds nutrients and microbes to soil and locks in carbon, therefore reducing the need for additional fertilisers. When you consider that there is three times more carbon in the soil than in the atmosphere, this could make a big difference.It is likely to be a sustainable, long-term choice for more people. Research published in the science journal Nature reports that, compared to baseline projections for 2050, moving to a more plant-based flexitarian diet could reduce greenhouse gas emissions by as much as 52 per cent. If everyone ate less meat it would reduce or eliminate the need for intensive animal farming, which has a high impact on the environment. Some low-impact, more sustainably produced meat can create less greenhouse gas than coffee or cocoa beans produced as a result of deforestation. Cattle farming could actually help to reduce soil erosion and carbon emissions. It is thought that cow dung, when spread across fields (abiding by Defra’s rules), adds nutrients and microbes to soil and locks in carbon, therefore reducing the need for additional fertilisers. When you consider that there is three times more carbon in the soil than in the atmosphere, this could make a big difference. It is likely to be a sustainable, long-term choice for more people. So which will save the planet? https://ichef.bbci.co.uk/images/ic/480xn/p0783ysd.jpg A vegan diet is in most cases better for the environment than a flexitarian diet, when you consider greenhouse gas emissions, land use, freshwater use and water pollution. But it's a complex issue, and your personal dietary footprint will be influenced by many factors, including which meats you eat and how you shop. See our vegan recipes for some inspiration. However, because a vegan diet can seem so restrictive, eating a varied diet that includes a small amount of animal products could be more realistic and achievable for more people – and the only way for diet changes to have an impact is en masse. How much meat is acceptable in a flexitarian diet is debatable, but research published in the science journal Nature suggests that followers restrict red meat to one portion a week, with ‘modest’ amounts of poultry, fish, milk and eggs. The Committee on Climate Change’s most recent report confirms that a shift towards a diet that's less reliant on carbon-intensive animal products could enable you as an individual to reduce your dietary emissions by 35 per cent. Of course, there are other ways to reduce the impact of your diet on the environment, including reducing the amount of food you waste, considering where your food has come from and how far it has travelled to get to your plate, or how many chemicals have been used to produce it. Ultimately you need to decide what matters to you and what changes are realistic for you to make. Does the thought of a vegan diet fill you with fear?! Start small – if you’re used to eating meat every day of the week, why not start with a meat-free Monday?Change your mindset – rather than thinking of it as limiting your diet, start thinking about how you can incorporate lots of new foods and ingredients into your diet, such as tofu.Make meat the side – Switch your meals around so that meat isn’t at the centre. That way you won’t notice if there is less of it.Make simple swaps for more meat-free meals – use halloumi instead of bacon, a marinated portabello mushroom instead of a beef burger, or beans instead of mince in a burrito, you’ll soon learn just how versatile vegetables and pulses can be. Start small – if you’re used to eating meat every day of the week, why not start with a meat-free Monday? Change your mindset – rather than thinking of it as limiting your diet, start thinking about how you can incorporate lots of new foods and ingredients into your diet, such as tofu. Make meat the side – Switch your meals around so that meat isn’t at the centre. That way you won’t notice if there is less of it. Make simple swaps for more meat-free meals – use halloumi instead of bacon, a marinated portabello mushroom instead of a beef burger, or beans instead of mince in a burrito, you’ll soon learn just how versatile vegetables and pulses can be. Even if you only manage to cut out one red meat meal a week, that’s better than nothing. The latest recommendations from the Committee on Climate Change claim that a 20 per cent reduction in beef lamb and dairy consumption would help the UK to cut its greenhouse gas emissions to almost zero by 2050. So that gives you something to aim for."
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How easy is it to get enough protein if you follow a plant-based or vegetarian diet?
I thought my veggie diet was pretty healthy, but all the talk about protein made me wonder if I was getting enough. I decided to put it to the test… By Izzie Cox https://ichef.bbci.co.uk/images/ic/480xn/p0kkx8bz.jpg Having been (largely) vegetarian since the age of 13 (with bouts of being both pescatarian and vegan), over the years, I’ve frequently been told I can’t possibly be getting enough protein. These comments aren’t from medical professionals but worried friends, loved ones and social media posts from influencers. While I’m not convinced, I will admit that over the past couple of years, I’ve found my energy levels and stamina have massively fluctuated. I’m a keen cook and I think my meals are well-balanced, but like most people, I don’t weigh out the nutrients on my plate. Despite my three regular meals, I’m also a serial snacker, struggling with my hunger levels between meals. Protein is known to keep you fuller for longer, so could my frequent hunger be linked to a lack of protein in my diet? And, given I’ve spent more time exercising in the last two years, should I be upping my protein accordingly? I spoke to dietitian Laura Tilt, who said, “protein intakes are often lower on a plant-based diet because, gram for gram, plant foods typically contain less protein than animal foods.” That’s not to say you can’t get enough protein on a vegan or vegetarian diet but you might need to be a little more conscious of what you’re eating to make sure you’re hitting the recommended daily amount. Tofu is a good plant-based source of protein and can be really tasty as these smoky tofu tacos show The findings of the EPIC-Oxford study – a long term study of over 65,000 people living in the UK – reinforce this. They found that 9.8% and 6% of male and female vegetarians and 16.5% and 8.1% of male and female vegans have inadequate protein intakes, versus less than 5% of meat and fish eaters. In the UK it’s recommended that adults should eat 0.75g of protein per kilogram of bodyweight per day. Though some argue this should be closer to 1g of protein per kg of bodyweight. I decided to keep a food diary, eating exactly as I normally would, for a few days to track my protein intake. Roughly speaking, about 60% of the time I include dairy and eggs in my diet and 40% of the time I’m entirely plant based, so I decide to look at two vegetarian days and one vegan. I calculated that if I’m following the 0.75kg of protein advice, I should be consuming 68.3g protein a day, but what was I actually eating? Food Diary I’m not reaching my recommended protein amounts While not massively below my RDA of protein, I was missing the target by between 10-20g per day. My protein intake was slightly lower on my plant-based day. Breakfasts and snacks are when I’m consuming the least amount of protein. Laura says, “A lot of people eat the majority of their protein in their evening meal but spacing out protein equally between meals has benefits for muscle health and regulating appetite.” Roasted chickpeas are a tasty high-protein snack So, what should I be looking to eat for my breakfasts and snacks? “Eggs (if you eat these) or tofu are great for breakfast and we tend to forget that cereal products contribute meaningful protein intakes too. So, for example, a couple of eggs or some tofu, with a wholemeal bagel or two slices of a seedy wholegrain bread loaded with some veggies would be a good option. “For snacks, try a wholemeal bagel with peanut butter or hummus, Greek yoghurt with fruit, or even some roasted chickpeas or edamame for a portable option.” https://ichef.bbci.co.uk/images/ic/480xn/p0kkxmvy.jpg I made scrambled tofu for breakfast and it was a winner My new menu Armed with Laura’s advice and with a final word of warning in mind: “Don’t prioritise protein at the expense of everything else - a balanced diet also requires carbs, healthy fats, fruit and vegetables,” I plan some protein-packed meals for the rest of the week: With a little thought, planning and Laura’s advice I smashed my protein target every day and it was easier than I thought. Being mindful of the protein content of my snacks and breakfasts made a huge difference, and tofu and tempeh were my best friends throughout the week. If you’re not a fan of those two ingredients, I recommend trying different ways of cooking and eating them, because they really are protein-rich. For example, I’m not a huge fan of a chunk of tempeh but blended into meatballs or crumbled, tossed with oil and soy sauce and roasted, I find it delicious. I would also say careful planning was key, as trying to pick up high-protein snacks or breakfasts out and about is very tricky as they’re so often packed with UPFs. https://ichef.bbci.co.uk/images/ic/480xn/p0kkxnfp.jpg I made tempeh 'meat'balls and they were both delicious and packed with protein And how did I feel during the week? Super full and satiated after every meal (sometimes uncomfortably so), leaving much bigger time periods between meals and feeling the need to reach for a snack much less often. I also did notice a difference when exercising – running faster than I normally do and having more stamina at the gym. Overall, it was an enlightening (and enjoyable) week, and I will be taking my new insights forward, trying to make smart protein decisions and eating lots and lots of tofu! Laura Tilt is a Registered Dietitian with a Master’s in Public Health Nutrition and a postgraduate diploma in Dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published January 2024 Want more? Visit BBC Food on Instagram, Facebook and Pinterest. Want to watch the latest Food TV programmes? Visit BBC iPlayer.
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"title": "How easy is it to get enough protein if you follow a plant-based or vegetarian diet?",
"content": "I thought my veggie diet was pretty healthy, but all the talk about protein made me wonder if I was getting enough. I decided to put it to the test… By Izzie Cox https://ichef.bbci.co.uk/images/ic/480xn/p0kkx8bz.jpg Having been (largely) vegetarian since the age of 13 (with bouts of being both pescatarian and vegan), over the years, I’ve frequently been told I can’t possibly be getting enough protein. These comments aren’t from medical professionals but worried friends, loved ones and social media posts from influencers. While I’m not convinced, I will admit that over the past couple of years, I’ve found my energy levels and stamina have massively fluctuated. I’m a keen cook and I think my meals are well-balanced, but like most people, I don’t weigh out the nutrients on my plate. Despite my three regular meals, I’m also a serial snacker, struggling with my hunger levels between meals. Protein is known to keep you fuller for longer, so could my frequent hunger be linked to a lack of protein in my diet? And, given I’ve spent more time exercising in the last two years, should I be upping my protein accordingly? I spoke to dietitian Laura Tilt, who said, “protein intakes are often lower on a plant-based diet because, gram for gram, plant foods typically contain less protein than animal foods.” That’s not to say you can’t get enough protein on a vegan or vegetarian diet but you might need to be a little more conscious of what you’re eating to make sure you’re hitting the recommended daily amount. Tofu is a good plant-based source of protein and can be really tasty as these smoky tofu tacos show The findings of the EPIC-Oxford study – a long term study of over 65,000 people living in the UK – reinforce this. They found that 9.8% and 6% of male and female vegetarians and 16.5% and 8.1% of male and female vegans have inadequate protein intakes, versus less than 5% of meat and fish eaters. In the UK it’s recommended that adults should eat 0.75g of protein per kilogram of bodyweight per day. Though some argue this should be closer to 1g of protein per kg of bodyweight. I decided to keep a food diary, eating exactly as I normally would, for a few days to track my protein intake. Roughly speaking, about 60% of the time I include dairy and eggs in my diet and 40% of the time I’m entirely plant based, so I decide to look at two vegetarian days and one vegan. I calculated that if I’m following the 0.75kg of protein advice, I should be consuming 68.3g protein a day, but what was I actually eating? Food Diary I’m not reaching my recommended protein amounts While not massively below my RDA of protein, I was missing the target by between 10-20g per day. My protein intake was slightly lower on my plant-based day. Breakfasts and snacks are when I’m consuming the least amount of protein. Laura says, “A lot of people eat the majority of their protein in their evening meal but spacing out protein equally between meals has benefits for muscle health and regulating appetite.” Roasted chickpeas are a tasty high-protein snack So, what should I be looking to eat for my breakfasts and snacks? “Eggs (if you eat these) or tofu are great for breakfast and we tend to forget that cereal products contribute meaningful protein intakes too. So, for example, a couple of eggs or some tofu, with a wholemeal bagel or two slices of a seedy wholegrain bread loaded with some veggies would be a good option. “For snacks, try a wholemeal bagel with peanut butter or hummus, Greek yoghurt with fruit, or even some roasted chickpeas or edamame for a portable option.” https://ichef.bbci.co.uk/images/ic/480xn/p0kkxmvy.jpg I made scrambled tofu for breakfast and it was a winner My new menu Armed with Laura’s advice and with a final word of warning in mind: “Don’t prioritise protein at the expense of everything else - a balanced diet also requires carbs, healthy fats, fruit and vegetables,” I plan some protein-packed meals for the rest of the week: With a little thought, planning and Laura’s advice I smashed my protein target every day and it was easier than I thought. Being mindful of the protein content of my snacks and breakfasts made a huge difference, and tofu and tempeh were my best friends throughout the week. If you’re not a fan of those two ingredients, I recommend trying different ways of cooking and eating them, because they really are protein-rich. For example, I’m not a huge fan of a chunk of tempeh but blended into meatballs or crumbled, tossed with oil and soy sauce and roasted, I find it delicious. I would also say careful planning was key, as trying to pick up high-protein snacks or breakfasts out and about is very tricky as they’re so often packed with UPFs. https://ichef.bbci.co.uk/images/ic/480xn/p0kkxnfp.jpg I made tempeh 'meat'balls and they were both delicious and packed with protein And how did I feel during the week? Super full and satiated after every meal (sometimes uncomfortably so), leaving much bigger time periods between meals and feeling the need to reach for a snack much less often. I also did notice a difference when exercising – running faster than I normally do and having more stamina at the gym. Overall, it was an enlightening (and enjoyable) week, and I will be taking my new insights forward, trying to make smart protein decisions and eating lots and lots of tofu! Laura Tilt is a Registered Dietitian with a Master’s in Public Health Nutrition and a postgraduate diploma in Dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published January 2024 Want more? Visit BBC Food on Instagram, Facebook and Pinterest. Want to watch the latest Food TV programmes? Visit BBC iPlayer."
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Dairy-free: what you can and can't eat
It's not just milk, butter, cheese and yoghurt you need to avoid. Here's everything you need to know about preparing dairy-free food… https://ichef.bbci.co.uk/images/ic/480xn/p037bc7x.jpg There are many alternatives to dairy, and all these dishes are dairy free. Read on to find out the dairy swaps. Some people need to avoid dairy products because their bodies can't digest lactose or they have an intolerance or allergy to proteins in cows' milk: casein, albumin or whey. If you’re allergic and you consume these proteins, you might get a very sudden digestive reaction, a skin reaction, struggle to breathe or suffer inflammation elsewhere, or you might have a milder reaction. Milk from animals, including cows, goats, sheep and humans, all contains lactose. Intolerance to lactose occurs when you don’t produce enough lactase, an enzyme in your gut that breaks lactose down. If you are cooking for someone who avoids dairy products, it is advisable to speak to them about their allergy or intolerance because symptoms range from very mild to severe. In some cases, a dangerous allergic reaction can occur after contact with tiny amounts of dairy product, whereas other people can consume moderate amounts without experiencing side effects. Do you need supplements? If dairy is excluded from the diet, a calcium substitute is likely to be needed (especially for children and pregnant women). Although many green vegetables contain high levels of calcium, it's not always easy for the body to absorb it. Tofu is also a good source of calcium, and silken tofu makes a light and creamy filling in cheesecakes. There are also calcium-fortified products, including milk substitutes. Supplements could also be considered. Baking alternatives Non-dairy spreads are good alternatives to butter in pastry and some cakes. They tend to be made from sunflower, soya, olive or coconut oils and work just as well in or on your scones. Make sure you check the ingredients list, as some may also contain lactose, whey or casein. Remember, not all spreads work in baking, so check the label. For cakes, try oil-based recipes, including chocolate or carrot cakes, and use a mild oil such as rapeseed or a flavoured oil such as coconut. If a recipe calls for yoghurt or milk, substitute it with a soya or rice yoghurt – the texture of the cake will be slightly heavier and more fudgy. Dairy-free foods to try Dairy substitutes are widely available, here's a selection of what you'll find and how to cook with them. Soya milk is widely available and comes in sweetened and flavoured varieties. Most are a good substitute for cows' milk in cooking, but occasionally curdle when added to hot drinks, although barista-style versions are available and are more resilient to heat. Bear in mind that children with a cow’s milk protein allergy are more likely to be allergic to soya (particularly under six months of age). Soya-based cheeses are getting better and dairy-free alternatives to mozzarella, Parmesan, blue cheeses and Cheddar are all available. Soya cream is a good substitute for single cream; if well chilled it will whip. Good commercially-made soya ice cream is widely available. Nut milks such as almond, hazelnut and cashew, can taste quite sweet. These are good for cereals, coffee and desserts (rice pudding is very good with almond mil). It is even possible to make almond milk at home. Be aware that nut milks contain less protein than nuts or soya milk. Cashew cheese and ice creams do contain the whole nut, which means they have all the protein. Coconut milk is available tinned and in cartons and is an excellent alternative to cows' milk for most cooked dishes, provided you like its quite strong coconut flavour. It is particularly good in curries, such as Thai green curry. Some tinned coconut milks, when chilled overnight, will separate into a watery liquid and a thick solid that can be whipped to make a delicious alternative to whipped cream. Coconut butter is ground coconut paste, rather like peanut butter, that can stand in for a dairy spread. Coconut oil is an excellent alternative to butter for baking, as the coconut flavour is less pronounced. It can also be used as a spread. Coconut yoghurt is also popular. Oat milk has a slightly porridge-like flavour as it is a blend of oats and water, and contains a moderate amount of protein and carbohydrate. It's excellent for cereals and savoury dishes, but quite strongly flavoured for desserts. Barista-style versions are more resilient to heat and creamier in texture and so are great in hot drinks. Rice milk is a blend of rice and water, making it higher in carbohydrate than other milks and quite sweet. It lacks protein, but is a good substitute in pancakes, some desserts and sweet drinks. Vegan cheeses and lactose-free cheeses are available, many made with coconut oil. Softer vegan cheeses such as cream cheese may be made with cashew nuts. Foods to avoid Besides common dairy products, such as milk, cheese, cream, yoghurt and butter, there are other foods or ingredients you might need to avoid. It is worth noting that all allergens must be identified on food labels by law, with the exception of alcoholic drinks, where they only have to be labelled if they are over certain levels. If the allergy is severe, be cautious and check with the manufacturer because milk proteins are used in the refining process of many alcoholic drinks. LactalbuminCasein and caseinatesLactoferrinCheese powderLactoglobulinArtificial creamLactoseCurdsMargarineCustardMilk powderNisin preparationGalactoseRennetGheeWhey, whey syrupE966 may contain some lactose so should be avoided if the allergy is severe Lactalbumin Casein and caseinates Lactoferrin Cheese powder Lactoglobulin Artificial cream Lactose Curds Margarine Custard Milk powder Nisin preparation Galactose Rennet Ghee Whey, whey syrup E966 may contain some lactose so should be avoided if the allergy is severe
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"title": "Dairy-free: what you can and can't eat",
"content": "It's not just milk, butter, cheese and yoghurt you need to avoid. Here's everything you need to know about preparing dairy-free food… https://ichef.bbci.co.uk/images/ic/480xn/p037bc7x.jpg There are many alternatives to dairy, and all these dishes are dairy free. Read on to find out the dairy swaps. Some people need to avoid dairy products because their bodies can't digest lactose or they have an intolerance or allergy to proteins in cows' milk: casein, albumin or whey. If you’re allergic and you consume these proteins, you might get a very sudden digestive reaction, a skin reaction, struggle to breathe or suffer inflammation elsewhere, or you might have a milder reaction. Milk from animals, including cows, goats, sheep and humans, all contains lactose. Intolerance to lactose occurs when you don’t produce enough lactase, an enzyme in your gut that breaks lactose down. If you are cooking for someone who avoids dairy products, it is advisable to speak to them about their allergy or intolerance because symptoms range from very mild to severe. In some cases, a dangerous allergic reaction can occur after contact with tiny amounts of dairy product, whereas other people can consume moderate amounts without experiencing side effects. Do you need supplements? If dairy is excluded from the diet, a calcium substitute is likely to be needed (especially for children and pregnant women). Although many green vegetables contain high levels of calcium, it's not always easy for the body to absorb it. Tofu is also a good source of calcium, and silken tofu makes a light and creamy filling in cheesecakes. There are also calcium-fortified products, including milk substitutes. Supplements could also be considered. Baking alternatives Non-dairy spreads are good alternatives to butter in pastry and some cakes. They tend to be made from sunflower, soya, olive or coconut oils and work just as well in or on your scones. Make sure you check the ingredients list, as some may also contain lactose, whey or casein. Remember, not all spreads work in baking, so check the label. For cakes, try oil-based recipes, including chocolate or carrot cakes, and use a mild oil such as rapeseed or a flavoured oil such as coconut. If a recipe calls for yoghurt or milk, substitute it with a soya or rice yoghurt – the texture of the cake will be slightly heavier and more fudgy. Dairy-free foods to try Dairy substitutes are widely available, here's a selection of what you'll find and how to cook with them. Soya milk is widely available and comes in sweetened and flavoured varieties. Most are a good substitute for cows' milk in cooking, but occasionally curdle when added to hot drinks, although barista-style versions are available and are more resilient to heat. Bear in mind that children with a cow’s milk protein allergy are more likely to be allergic to soya (particularly under six months of age). Soya-based cheeses are getting better and dairy-free alternatives to mozzarella, Parmesan, blue cheeses and Cheddar are all available. Soya cream is a good substitute for single cream; if well chilled it will whip. Good commercially-made soya ice cream is widely available. Nut milks such as almond, hazelnut and cashew, can taste quite sweet. These are good for cereals, coffee and desserts (rice pudding is very good with almond mil). It is even possible to make almond milk at home. Be aware that nut milks contain less protein than nuts or soya milk. Cashew cheese and ice creams do contain the whole nut, which means they have all the protein. Coconut milk is available tinned and in cartons and is an excellent alternative to cows' milk for most cooked dishes, provided you like its quite strong coconut flavour. It is particularly good in curries, such as Thai green curry. Some tinned coconut milks, when chilled overnight, will separate into a watery liquid and a thick solid that can be whipped to make a delicious alternative to whipped cream. Coconut butter is ground coconut paste, rather like peanut butter, that can stand in for a dairy spread. Coconut oil is an excellent alternative to butter for baking, as the coconut flavour is less pronounced. It can also be used as a spread. Coconut yoghurt is also popular. Oat milk has a slightly porridge-like flavour as it is a blend of oats and water, and contains a moderate amount of protein and carbohydrate. It's excellent for cereals and savoury dishes, but quite strongly flavoured for desserts. Barista-style versions are more resilient to heat and creamier in texture and so are great in hot drinks. Rice milk is a blend of rice and water, making it higher in carbohydrate than other milks and quite sweet. It lacks protein, but is a good substitute in pancakes, some desserts and sweet drinks. Vegan cheeses and lactose-free cheeses are available, many made with coconut oil. Softer vegan cheeses such as cream cheese may be made with cashew nuts. Foods to avoid Besides common dairy products, such as milk, cheese, cream, yoghurt and butter, there are other foods or ingredients you might need to avoid. It is worth noting that all allergens must be identified on food labels by law, with the exception of alcoholic drinks, where they only have to be labelled if they are over certain levels. If the allergy is severe, be cautious and check with the manufacturer because milk proteins are used in the refining process of many alcoholic drinks. LactalbuminCasein and caseinatesLactoferrinCheese powderLactoglobulinArtificial creamLactoseCurdsMargarineCustardMilk powderNisin preparationGalactoseRennetGheeWhey, whey syrupE966 may contain some lactose so should be avoided if the allergy is severe Lactalbumin Casein and caseinates Lactoferrin Cheese powder Lactoglobulin Artificial cream Lactose Curds Margarine Custard Milk powder Nisin preparation Galactose Rennet Ghee Whey, whey syrup E966 may contain some lactose so should be avoided if the allergy is severe"
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