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68412f1b7453d5e7a516b023729916dd06862ee01df09b3f02db81da957644a9
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Veggie bean stew recipe
An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/store_cupboard_stew_83898_16x9.jpg A simple stew that tastes delicious. Perfect for rainy days when you don't want to go shopping! 1 tbsp olive oil1 small onion, finely chopped1 stick celery, finely chopped1 garlic clove, crushed1 small sweet potato, cut into 1cm/½in dice400g tin chopped tomatoes1 tsp tomato purée1 tsp dried oregano1 tsp smoked paprikapinch dried chilli flakes200ml/7fl oz vegetable stock (made from ½ stock cube or ½ tsp bouillon powder)400g tin butter beans, drained and rinsedhandful kale, spinach or other leafy green vegetablesalt and freshly ground black pepper 1 tbsp olive oil 1 small onion, finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 1 small sweet potato, cut into 1cm/½in dice 400g tin chopped tomatoes 1 tsp tomato purée 1 tsp dried oregano 1 tsp smoked paprika pinch dried chilli flakes 200ml/7fl oz vegetable stock (made from ½ stock cube or ½ tsp bouillon powder) 400g tin butter beans, drained and rinsed handful kale, spinach or other leafy green vegetable salt and freshly ground black pepper Method Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Add the garlic and sweet potato and cook for a further 5 minutes, until beginning to soften. Add the chopped tomatoes, tomato purée, oregano, paprika, chilli flakes and stock. Stir well and bring to the boil. Reduce the heat and simmer with the lid on for 10 minutes.Add the butterbeans and simmer without the lid on for 10–15 minutes, or until the sweet potato is soft. Add the kale and allow to wilt for 2 minutes. Stir well, check the seasoning and serve. Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Add the garlic and sweet potato and cook for a further 5 minutes, until beginning to soften. Add the garlic and sweet potato and cook for a further 5 minutes, until beginning to soften. Add the chopped tomatoes, tomato purée, oregano, paprika, chilli flakes and stock. Stir well and bring to the boil. Reduce the heat and simmer with the lid on for 10 minutes. Add the chopped tomatoes, tomato purée, oregano, paprika, chilli flakes and stock. Stir well and bring to the boil. Reduce the heat and simmer with the lid on for 10 minutes. Add the butterbeans and simmer without the lid on for 10–15 minutes, or until the sweet potato is soft. Add the butterbeans and simmer without the lid on for 10–15 minutes, or until the sweet potato is soft. Add the kale and allow to wilt for 2 minutes. Stir well, check the seasoning and serve. Add the kale and allow to wilt for 2 minutes. Stir well, check the seasoning and serve. Recipe tips Use any beans or leftover veg you have for this recipe.
|
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"url": "https://www.bbc.co.uk/food/recipes/store_cupboard_stew_83898",
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"title": "Veggie bean stew recipe",
"content": "An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/store_cupboard_stew_83898_16x9.jpg A simple stew that tastes delicious. Perfect for rainy days when you don't want to go shopping! 1 tbsp olive oil1 small onion, finely chopped1 stick celery, finely chopped1 garlic clove, crushed1 small sweet potato, cut into 1cm/½in dice400g tin chopped tomatoes1 tsp tomato purée1 tsp dried oregano1 tsp smoked paprikapinch dried chilli flakes200ml/7fl oz vegetable stock (made from ½ stock cube or ½ tsp bouillon powder)400g tin butter beans, drained and rinsedhandful kale, spinach or other leafy green vegetablesalt and freshly ground black pepper 1 tbsp olive oil 1 small onion, finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 1 small sweet potato, cut into 1cm/½in dice 400g tin chopped tomatoes 1 tsp tomato purée 1 tsp dried oregano 1 tsp smoked paprika pinch dried chilli flakes 200ml/7fl oz vegetable stock (made from ½ stock cube or ½ tsp bouillon powder) 400g tin butter beans, drained and rinsed handful kale, spinach or other leafy green vegetable salt and freshly ground black pepper Method Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Add the garlic and sweet potato and cook for a further 5 minutes, until beginning to soften. Add the chopped tomatoes, tomato purée, oregano, paprika, chilli flakes and stock. Stir well and bring to the boil. Reduce the heat and simmer with the lid on for 10 minutes.Add the butterbeans and simmer without the lid on for 10–15 minutes, or until the sweet potato is soft. Add the kale and allow to wilt for 2 minutes. Stir well, check the seasoning and serve. Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Heat the oil in a lidded saucepan over a medium heat. Add the onion and celery and sweat for 5 minutes with the lid on. Add the garlic and sweet potato and cook for a further 5 minutes, until beginning to soften. Add the garlic and sweet potato and cook for a further 5 minutes, until beginning to soften. Add the chopped tomatoes, tomato purée, oregano, paprika, chilli flakes and stock. Stir well and bring to the boil. Reduce the heat and simmer with the lid on for 10 minutes. Add the chopped tomatoes, tomato purée, oregano, paprika, chilli flakes and stock. Stir well and bring to the boil. Reduce the heat and simmer with the lid on for 10 minutes. Add the butterbeans and simmer without the lid on for 10–15 minutes, or until the sweet potato is soft. Add the butterbeans and simmer without the lid on for 10–15 minutes, or until the sweet potato is soft. Add the kale and allow to wilt for 2 minutes. Stir well, check the seasoning and serve. Add the kale and allow to wilt for 2 minutes. Stir well, check the seasoning and serve. Recipe tips Use any beans or leftover veg you have for this recipe."
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ab91a0146523a1f31f8e442ca33b07421e4683aa2afa3e8096fcbb4a94d6893d
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Smoky butter beans and peas recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoky_butter_beans_and_89252_16x9.jpg These boosted beans on toast are easy to make, super nutritious and so comforting to eat. Butter beans are cooked with sweet smoked paprika, sun-dried tomatoes and a handful peas for extra protein. Each serving (excluding sourdough and parsley) provides 409 kcal, 20g protein, 49g carbohydrate (of which 14g sugars), 9.9g fat (of which 1.4g saturates), 21g fibre and 2.6g salt. 1 tbsp olive oil 1 shallot, peeled and chopped1 red pepper, chopped2 garlic cloves, crushed400g tin chopped tomatoes 1 tsp sweet smoked paprika 3 sun-dried tomatoes, chopped 1 tbsp balsamic vinegar 400g tin butter beans, drained and rinsed1 vegetable stock cube 75g/2¾oz frozen peassalt and freshly ground black pepper 1 tbsp olive oil 1 shallot, peeled and chopped 1 red pepper, chopped 2 garlic cloves, crushed 400g tin chopped tomatoes 1 tsp sweet smoked paprika 3 sun-dried tomatoes, chopped 1 tbsp balsamic vinegar 400g tin butter beans, drained and rinsed 1 vegetable stock cube 75g/2¾oz frozen peas salt and freshly ground black pepper sourdough bread slices, toastedhandful fresh flatleaf parsley, finely chopped (optional) sourdough bread slices, toasted handful fresh flatleaf parsley, finely chopped (optional) Method Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened.Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce.Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened. Add the peas and cook for 2 minutes until cooked through. Serve on top of the toast with a sprinkling of the parsley, if using. Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened. Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened. Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce. Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce. Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened. Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened. Add the peas and cook for 2 minutes until cooked through. Add the peas and cook for 2 minutes until cooked through. Serve on top of the toast with a sprinkling of the parsley, if using. Serve on top of the toast with a sprinkling of the parsley, if using.
|
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"url": "https://www.bbc.co.uk/food/recipes/smoky_butter_beans_and_89252",
"type": "HowTo",
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"title": "Smoky butter beans and peas recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoky_butter_beans_and_89252_16x9.jpg These boosted beans on toast are easy to make, super nutritious and so comforting to eat. Butter beans are cooked with sweet smoked paprika, sun-dried tomatoes and a handful peas for extra protein. Each serving (excluding sourdough and parsley) provides 409 kcal, 20g protein, 49g carbohydrate (of which 14g sugars), 9.9g fat (of which 1.4g saturates), 21g fibre and 2.6g salt. 1 tbsp olive oil 1 shallot, peeled and chopped1 red pepper, chopped2 garlic cloves, crushed400g tin chopped tomatoes 1 tsp sweet smoked paprika 3 sun-dried tomatoes, chopped 1 tbsp balsamic vinegar 400g tin butter beans, drained and rinsed1 vegetable stock cube 75g/2¾oz frozen peassalt and freshly ground black pepper 1 tbsp olive oil 1 shallot, peeled and chopped 1 red pepper, chopped 2 garlic cloves, crushed 400g tin chopped tomatoes 1 tsp sweet smoked paprika 3 sun-dried tomatoes, chopped 1 tbsp balsamic vinegar 400g tin butter beans, drained and rinsed 1 vegetable stock cube 75g/2¾oz frozen peas salt and freshly ground black pepper sourdough bread slices, toastedhandful fresh flatleaf parsley, finely chopped (optional) sourdough bread slices, toasted handful fresh flatleaf parsley, finely chopped (optional) Method Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened.Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce.Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened. Add the peas and cook for 2 minutes until cooked through. Serve on top of the toast with a sprinkling of the parsley, if using. Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened. Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened. Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce. Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce. Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened. Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened. Add the peas and cook for 2 minutes until cooked through. Add the peas and cook for 2 minutes until cooked through. Serve on top of the toast with a sprinkling of the parsley, if using. Serve on top of the toast with a sprinkling of the parsley, if using."
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f4a84dbab8929b3647b3a261364f9a914bb1acc33cf03b7d9f1b14fa7a958714
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Fresh curried mussels on toast recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_mussels_on_toast_57689_16x9.jpg Using a homemade curry powder brings a rich and balanced spice to these gently steamed mussels on griddled sourdough. 2 tsp coriander seeds, toasted and ground4 whole cloves, toasted and ground1 tsp cumin seeds, toasted and ground10 cardamom seeds, toasted, seeds removed from the pod and ground½ tsp ground ginger½ tsp ground turmeric½ tsp sweet paprika½ tsp mild chilli powder½ tsp white pepper 2 tsp coriander seeds, toasted and ground 4 whole cloves, toasted and ground 1 tsp cumin seeds, toasted and ground 10 cardamom seeds, toasted, seeds removed from the pod and ground ½ tsp ground ginger ½ tsp ground turmeric ½ tsp sweet paprika ½ tsp mild chilli powder ½ tsp white pepper 1kg/2lb 4oz mussels, scrubbed and debearded50g/1¾oz unsalted butter2 garlic cloves, thinly sliced2 banana shallots, sliced150ml/5fl oz vermouth100ml/3½fl oz double cream400g tin butter beans, drained1 lemon, zest only150g/5½oz broad beans, blanched and double podded1 tbsp dill flowers 1kg/2lb 4oz mussels, scrubbed and debearded 50g/1¾oz unsalted butter 2 garlic cloves, thinly sliced 2 banana shallots, sliced 150ml/5fl oz vermouth 100ml/3½fl oz double cream 400g tin butter beans, drained 1 lemon, zest only 150g/5½oz broad beans, blanched and double podded 1 tbsp dill flowers 4 slices griddled sourdough toastrocket salad2 tbsp dill flowers 4 slices griddled sourdough toast rocket salad 2 tbsp dill flowers Method To make the curry powder, mix all the spices together in a small bowl or jar.To make the fresh curried mussels, discard any mussels with broken shells and any that refuse to close when tapped. Put a medium sauté pan on a medium heat and add the butter. Once hot add the garlic and cook until it just starts to colour, then add your shallots and cook for a further 2–3 minutes.Add 1 heaped teaspoon of the curry powder and cook for 1–2 minutes.Add the mussels, turn up the heat to high, and mix to coat all the mussels in the garlic, shallot and curry powder. Add the vermouth, mix again and slowly stir until the mussels start to open – this should take 3–4 minutes.Remove the mussels from the pan, keeping the sauce in the pan, and allow to cool enough to handle. Discard any mussels that remain closed. Remove the mussel meat from the shells (discarding the shells) and keep to one side.Add the cream to the sauce along with the butter beans and cook for 3–4 minutes.Add the lemon zest, mussel meat, broad beans and dill flowers to the pan and stir, cooking for 2 minutes, until everything is hot.To serve, place the toast onto serving plates and top with the curried mussels, with rocket salad on the side. Garnish with the dill flowers. To make the curry powder, mix all the spices together in a small bowl or jar. To make the curry powder, mix all the spices together in a small bowl or jar. To make the fresh curried mussels, discard any mussels with broken shells and any that refuse to close when tapped. Put a medium sauté pan on a medium heat and add the butter. Once hot add the garlic and cook until it just starts to colour, then add your shallots and cook for a further 2–3 minutes. To make the fresh curried mussels, discard any mussels with broken shells and any that refuse to close when tapped. Put a medium sauté pan on a medium heat and add the butter. Once hot add the garlic and cook until it just starts to colour, then add your shallots and cook for a further 2–3 minutes. Add 1 heaped teaspoon of the curry powder and cook for 1–2 minutes. Add 1 heaped teaspoon of the curry powder and cook for 1–2 minutes. Add the mussels, turn up the heat to high, and mix to coat all the mussels in the garlic, shallot and curry powder. Add the vermouth, mix again and slowly stir until the mussels start to open – this should take 3–4 minutes. Add the mussels, turn up the heat to high, and mix to coat all the mussels in the garlic, shallot and curry powder. Add the vermouth, mix again and slowly stir until the mussels start to open – this should take 3–4 minutes. Remove the mussels from the pan, keeping the sauce in the pan, and allow to cool enough to handle. Discard any mussels that remain closed. Remove the mussel meat from the shells (discarding the shells) and keep to one side. Remove the mussels from the pan, keeping the sauce in the pan, and allow to cool enough to handle. Discard any mussels that remain closed. Remove the mussel meat from the shells (discarding the shells) and keep to one side. Add the cream to the sauce along with the butter beans and cook for 3–4 minutes. Add the cream to the sauce along with the butter beans and cook for 3–4 minutes. Add the lemon zest, mussel meat, broad beans and dill flowers to the pan and stir, cooking for 2 minutes, until everything is hot. Add the lemon zest, mussel meat, broad beans and dill flowers to the pan and stir, cooking for 2 minutes, until everything is hot. To serve, place the toast onto serving plates and top with the curried mussels, with rocket salad on the side. Garnish with the dill flowers. To serve, place the toast onto serving plates and top with the curried mussels, with rocket salad on the side. Garnish with the dill flowers. Recipe tips Leftover curry powder can be kept in an air tight container for 3 months.
|
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"title": "Fresh curried mussels on toast 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/curried_mussels_on_toast_57689_16x9.jpg Using a homemade curry powder brings a rich and balanced spice to these gently steamed mussels on griddled sourdough. 2 tsp coriander seeds, toasted and ground4 whole cloves, toasted and ground1 tsp cumin seeds, toasted and ground10 cardamom seeds, toasted, seeds removed from the pod and ground½ tsp ground ginger½ tsp ground turmeric½ tsp sweet paprika½ tsp mild chilli powder½ tsp white pepper 2 tsp coriander seeds, toasted and ground 4 whole cloves, toasted and ground 1 tsp cumin seeds, toasted and ground 10 cardamom seeds, toasted, seeds removed from the pod and ground ½ tsp ground ginger ½ tsp ground turmeric ½ tsp sweet paprika ½ tsp mild chilli powder ½ tsp white pepper 1kg/2lb 4oz mussels, scrubbed and debearded50g/1¾oz unsalted butter2 garlic cloves, thinly sliced2 banana shallots, sliced150ml/5fl oz vermouth100ml/3½fl oz double cream400g tin butter beans, drained1 lemon, zest only150g/5½oz broad beans, blanched and double podded1 tbsp dill flowers 1kg/2lb 4oz mussels, scrubbed and debearded 50g/1¾oz unsalted butter 2 garlic cloves, thinly sliced 2 banana shallots, sliced 150ml/5fl oz vermouth 100ml/3½fl oz double cream 400g tin butter beans, drained 1 lemon, zest only 150g/5½oz broad beans, blanched and double podded 1 tbsp dill flowers 4 slices griddled sourdough toastrocket salad2 tbsp dill flowers 4 slices griddled sourdough toast rocket salad 2 tbsp dill flowers Method To make the curry powder, mix all the spices together in a small bowl or jar.To make the fresh curried mussels, discard any mussels with broken shells and any that refuse to close when tapped. Put a medium sauté pan on a medium heat and add the butter. Once hot add the garlic and cook until it just starts to colour, then add your shallots and cook for a further 2–3 minutes.Add 1 heaped teaspoon of the curry powder and cook for 1–2 minutes.Add the mussels, turn up the heat to high, and mix to coat all the mussels in the garlic, shallot and curry powder. Add the vermouth, mix again and slowly stir until the mussels start to open – this should take 3–4 minutes.Remove the mussels from the pan, keeping the sauce in the pan, and allow to cool enough to handle. Discard any mussels that remain closed. Remove the mussel meat from the shells (discarding the shells) and keep to one side.Add the cream to the sauce along with the butter beans and cook for 3–4 minutes.Add the lemon zest, mussel meat, broad beans and dill flowers to the pan and stir, cooking for 2 minutes, until everything is hot.To serve, place the toast onto serving plates and top with the curried mussels, with rocket salad on the side. Garnish with the dill flowers. To make the curry powder, mix all the spices together in a small bowl or jar. To make the curry powder, mix all the spices together in a small bowl or jar. To make the fresh curried mussels, discard any mussels with broken shells and any that refuse to close when tapped. Put a medium sauté pan on a medium heat and add the butter. Once hot add the garlic and cook until it just starts to colour, then add your shallots and cook for a further 2–3 minutes. To make the fresh curried mussels, discard any mussels with broken shells and any that refuse to close when tapped. Put a medium sauté pan on a medium heat and add the butter. Once hot add the garlic and cook until it just starts to colour, then add your shallots and cook for a further 2–3 minutes. Add 1 heaped teaspoon of the curry powder and cook for 1–2 minutes. Add 1 heaped teaspoon of the curry powder and cook for 1–2 minutes. Add the mussels, turn up the heat to high, and mix to coat all the mussels in the garlic, shallot and curry powder. Add the vermouth, mix again and slowly stir until the mussels start to open – this should take 3–4 minutes. Add the mussels, turn up the heat to high, and mix to coat all the mussels in the garlic, shallot and curry powder. Add the vermouth, mix again and slowly stir until the mussels start to open – this should take 3–4 minutes. Remove the mussels from the pan, keeping the sauce in the pan, and allow to cool enough to handle. Discard any mussels that remain closed. Remove the mussel meat from the shells (discarding the shells) and keep to one side. Remove the mussels from the pan, keeping the sauce in the pan, and allow to cool enough to handle. Discard any mussels that remain closed. Remove the mussel meat from the shells (discarding the shells) and keep to one side. Add the cream to the sauce along with the butter beans and cook for 3–4 minutes. Add the cream to the sauce along with the butter beans and cook for 3–4 minutes. Add the lemon zest, mussel meat, broad beans and dill flowers to the pan and stir, cooking for 2 minutes, until everything is hot. Add the lemon zest, mussel meat, broad beans and dill flowers to the pan and stir, cooking for 2 minutes, until everything is hot. To serve, place the toast onto serving plates and top with the curried mussels, with rocket salad on the side. Garnish with the dill flowers. To serve, place the toast onto serving plates and top with the curried mussels, with rocket salad on the side. Garnish with the dill flowers. Recipe tips Leftover curry powder can be kept in an air tight container for 3 months."
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57be4526df864be2fcff12630d3db9d474532462dda664ca11ea5d419917fe3e
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Cod and chorizo stew recipe
An average of 4.6 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_and_chorizo_stew_91004_16x9.jpg This tasty cod and chorizo stew is a one-pot dinner that's made more affordable as it uses good-value beans to bulk up the more expensive ingredients. Having frozen fish on standby makes this a great store cupboard meal, too. Each serving provides 382 kcal, 32g protein, 28g carbohydrates (of which 12.5g sugars), 14g fat (of which 4g saturates), 11g fibre and 1.8g salt. 125g/4½oz chorizo, thickly chopped1 onion, chopped1 celery stick, chopped3 garlic cloves, crushed1 tbsp fennel seeds150g/5½oz cherry tomatoes, halved2 x 400g tins chopped tomatoes2 x 400g tins white beans, such as butter, haricot or cannellini, drained and rinsed300g/10½oz frozen cod fillet, skin removed and cut into chunks (or use whole fillets and flake into chunks after cooking)2 tsp olive oil1 lemon, zested and cut into wedgessalt and freshly ground black peppersalad leaves, steamed kale or broccoli, to serve 125g/4½oz chorizo, thickly chopped 1 onion, chopped 1 celery stick, chopped 3 garlic cloves, crushed 1 tbsp fennel seeds 150g/5½oz cherry tomatoes, halved 2 x 400g tins chopped tomatoes 2 x 400g tins white beans, such as butter, haricot or cannellini, drained and rinsed 300g/10½oz frozen cod fillet, skin removed and cut into chunks (or use whole fillets and flake into chunks after cooking) 2 tsp olive oil 1 lemon, zested and cut into wedges salt and freshly ground black pepper salad leaves, steamed kale or broccoli, to serve Method Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened.Stir in the garlic, fennel seeds and cherry tomatoes and cook for a couple of minutes, then add the chopped tomatoes and beans. Cover and simmer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Season the stew well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce. Drizzle the oil over the top and grind over a little more pepper.Transfer to the oven and bake for 12–15 minutes for chunks and 18–20 minutes for whole fillets, or until the fish is cooked through.Sprinkle over the lemon zest and top with the lemon wedges. Serve with the salad leaves or greens. Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened. Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened. Stir in the garlic, fennel seeds and cherry tomatoes and cook for a couple of minutes, then add the chopped tomatoes and beans. Cover and simmer for 10 minutes. Stir in the garlic, fennel seeds and cherry tomatoes and cook for a couple of minutes, then add the chopped tomatoes and beans. Cover and simmer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the stew well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce. Drizzle the oil over the top and grind over a little more pepper. Season the stew well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce. Drizzle the oil over the top and grind over a little more pepper. Transfer to the oven and bake for 12–15 minutes for chunks and 18–20 minutes for whole fillets, or until the fish is cooked through. Transfer to the oven and bake for 12–15 minutes for chunks and 18–20 minutes for whole fillets, or until the fish is cooked through. Sprinkle over the lemon zest and top with the lemon wedges. Serve with the salad leaves or greens. Sprinkle over the lemon zest and top with the lemon wedges. Serve with the salad leaves or greens. Recipe tips The frozen cod can be swapped for any other firm white fish. If you are using fresh cod, reduce the oven cooking time to 10–12 minutes.
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"title": "Cod and chorizo stew recipe",
"content": "An average of 4.6 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_and_chorizo_stew_91004_16x9.jpg This tasty cod and chorizo stew is a one-pot dinner that's made more affordable as it uses good-value beans to bulk up the more expensive ingredients. Having frozen fish on standby makes this a great store cupboard meal, too. Each serving provides 382 kcal, 32g protein, 28g carbohydrates (of which 12.5g sugars), 14g fat (of which 4g saturates), 11g fibre and 1.8g salt. 125g/4½oz chorizo, thickly chopped1 onion, chopped1 celery stick, chopped3 garlic cloves, crushed1 tbsp fennel seeds150g/5½oz cherry tomatoes, halved2 x 400g tins chopped tomatoes2 x 400g tins white beans, such as butter, haricot or cannellini, drained and rinsed300g/10½oz frozen cod fillet, skin removed and cut into chunks (or use whole fillets and flake into chunks after cooking)2 tsp olive oil1 lemon, zested and cut into wedgessalt and freshly ground black peppersalad leaves, steamed kale or broccoli, to serve 125g/4½oz chorizo, thickly chopped 1 onion, chopped 1 celery stick, chopped 3 garlic cloves, crushed 1 tbsp fennel seeds 150g/5½oz cherry tomatoes, halved 2 x 400g tins chopped tomatoes 2 x 400g tins white beans, such as butter, haricot or cannellini, drained and rinsed 300g/10½oz frozen cod fillet, skin removed and cut into chunks (or use whole fillets and flake into chunks after cooking) 2 tsp olive oil 1 lemon, zested and cut into wedges salt and freshly ground black pepper salad leaves, steamed kale or broccoli, to serve Method Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened.Stir in the garlic, fennel seeds and cherry tomatoes and cook for a couple of minutes, then add the chopped tomatoes and beans. Cover and simmer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Season the stew well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce. Drizzle the oil over the top and grind over a little more pepper.Transfer to the oven and bake for 12–15 minutes for chunks and 18–20 minutes for whole fillets, or until the fish is cooked through.Sprinkle over the lemon zest and top with the lemon wedges. Serve with the salad leaves or greens. Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened. Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened. Stir in the garlic, fennel seeds and cherry tomatoes and cook for a couple of minutes, then add the chopped tomatoes and beans. Cover and simmer for 10 minutes. Stir in the garlic, fennel seeds and cherry tomatoes and cook for a couple of minutes, then add the chopped tomatoes and beans. Cover and simmer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the stew well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce. Drizzle the oil over the top and grind over a little more pepper. Season the stew well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce. Drizzle the oil over the top and grind over a little more pepper. Transfer to the oven and bake for 12–15 minutes for chunks and 18–20 minutes for whole fillets, or until the fish is cooked through. Transfer to the oven and bake for 12–15 minutes for chunks and 18–20 minutes for whole fillets, or until the fish is cooked through. Sprinkle over the lemon zest and top with the lemon wedges. Serve with the salad leaves or greens. Sprinkle over the lemon zest and top with the lemon wedges. Serve with the salad leaves or greens. Recipe tips The frozen cod can be swapped for any other firm white fish. If you are using fresh cod, reduce the oven cooking time to 10–12 minutes."
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Gubbröra, browned butter and horseradish potatoes recipe
An average of 4.0 out of 5 stars from 1 rating Try Scandinavian dining at home with chef Niklas Ekstedt’s recipe for gubbröra, a classic Swedish mix of fish and eggs. 200g/7oz cod fillet (about 2 pieces)50g/1¾oz unsalted butter, to grease50g/1¾oz grated aged cheese, such as Prästost or Parmesan2 hard‑boiled eggs, coarsely chopped150g/5½oz small boiled potatoes, diced120g/4¼oz Swedish anchovies (sprats), chopped, plus 1 tbsp brine100ml/3½fl oz crème fraîche50ml/2fl oz mayonnaise1 tbsp chopped fresh dill1 tbsp chopped fresh chivessalt and freshly ground black pepper 200g/7oz cod fillet (about 2 pieces) 50g/1¾oz unsalted butter, to grease 50g/1¾oz grated aged cheese, such as Prästost or Parmesan 2 hard‑boiled eggs, coarsely chopped 150g/5½oz small boiled potatoes, diced 120g/4¼oz Swedish anchovies (sprats), chopped, plus 1 tbsp brine 100ml/3½fl oz crème fraîche 50ml/2fl oz mayonnaise 1 tbsp chopped fresh dill 1 tbsp chopped fresh chives salt and freshly ground black pepper 500g/1lb 2oz firm potatoes, such as almond potatoes2 tbsp unsalted butter2–3 tbsp grated fresh horseradish splash crème fraîche or creamsalt and freshly ground black pepper 500g/1lb 2oz firm potatoes, such as almond potatoes 2 tbsp unsalted butter 2–3 tbsp grated fresh horseradish splash crème fraîche or cream salt and freshly ground black pepper 100g/3½oz unsalted butter 100g/3½oz unsalted butter Method To make the gubbröra, heat a frying pan over medium heat and add the butter. Once hot add the cod fillets and cook on each side for 4–5 minutes. While the cod is cooking, in a bowl combine the eggs, potatoes, Swedish anchovies, crème fraîche, mayonnaise, dill and chives. Season with salt, pepper, and a bit of anchovy brine for extra flavour.To make the horseradish potatoes, boil the potatoes for 15–20 minutes until tender.Press them while hot, leaving the skins on if possible.Stir in the butter and grated horseradish, adjusting to taste if you wish. Season with salt, pepper, and add a splash of crème fraîche or cream if you like it creamier.To make the browned butter, melt the butter in a saucepan. Once it stops foaming and the milk solids turn golden, remove from the heat.Serve the cod alongside the gubbröra, with the horseradish potatoes and browned butter in separate serving dishes. To make the gubbröra, heat a frying pan over medium heat and add the butter. Once hot add the cod fillets and cook on each side for 4–5 minutes. To make the gubbröra, heat a frying pan over medium heat and add the butter. Once hot add the cod fillets and cook on each side for 4–5 minutes. While the cod is cooking, in a bowl combine the eggs, potatoes, Swedish anchovies, crème fraîche, mayonnaise, dill and chives. Season with salt, pepper, and a bit of anchovy brine for extra flavour. While the cod is cooking, in a bowl combine the eggs, potatoes, Swedish anchovies, crème fraîche, mayonnaise, dill and chives. Season with salt, pepper, and a bit of anchovy brine for extra flavour. To make the horseradish potatoes, boil the potatoes for 15–20 minutes until tender. To make the horseradish potatoes, boil the potatoes for 15–20 minutes until tender. Press them while hot, leaving the skins on if possible. Press them while hot, leaving the skins on if possible. Stir in the butter and grated horseradish, adjusting to taste if you wish. Season with salt, pepper, and add a splash of crème fraîche or cream if you like it creamier. Stir in the butter and grated horseradish, adjusting to taste if you wish. Season with salt, pepper, and add a splash of crème fraîche or cream if you like it creamier. To make the browned butter, melt the butter in a saucepan. Once it stops foaming and the milk solids turn golden, remove from the heat. To make the browned butter, melt the butter in a saucepan. Once it stops foaming and the milk solids turn golden, remove from the heat. Serve the cod alongside the gubbröra, with the horseradish potatoes and browned butter in separate serving dishes. Serve the cod alongside the gubbröra, with the horseradish potatoes and browned butter in separate serving dishes.
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"title": "Gubbröra, browned butter and horseradish potatoes recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Try Scandinavian dining at home with chef Niklas Ekstedt’s recipe for gubbröra, a classic Swedish mix of fish and eggs. 200g/7oz cod fillet (about 2 pieces)50g/1¾oz unsalted butter, to grease50g/1¾oz grated aged cheese, such as Prästost or Parmesan2 hard‑boiled eggs, coarsely chopped150g/5½oz small boiled potatoes, diced120g/4¼oz Swedish anchovies (sprats), chopped, plus 1 tbsp brine100ml/3½fl oz crème fraîche50ml/2fl oz mayonnaise1 tbsp chopped fresh dill1 tbsp chopped fresh chivessalt and freshly ground black pepper 200g/7oz cod fillet (about 2 pieces) 50g/1¾oz unsalted butter, to grease 50g/1¾oz grated aged cheese, such as Prästost or Parmesan 2 hard‑boiled eggs, coarsely chopped 150g/5½oz small boiled potatoes, diced 120g/4¼oz Swedish anchovies (sprats), chopped, plus 1 tbsp brine 100ml/3½fl oz crème fraîche 50ml/2fl oz mayonnaise 1 tbsp chopped fresh dill 1 tbsp chopped fresh chives salt and freshly ground black pepper 500g/1lb 2oz firm potatoes, such as almond potatoes2 tbsp unsalted butter2–3 tbsp grated fresh horseradish splash crème fraîche or creamsalt and freshly ground black pepper 500g/1lb 2oz firm potatoes, such as almond potatoes 2 tbsp unsalted butter 2–3 tbsp grated fresh horseradish splash crème fraîche or cream salt and freshly ground black pepper 100g/3½oz unsalted butter 100g/3½oz unsalted butter Method To make the gubbröra, heat a frying pan over medium heat and add the butter. Once hot add the cod fillets and cook on each side for 4–5 minutes. While the cod is cooking, in a bowl combine the eggs, potatoes, Swedish anchovies, crème fraîche, mayonnaise, dill and chives. Season with salt, pepper, and a bit of anchovy brine for extra flavour.To make the horseradish potatoes, boil the potatoes for 15–20 minutes until tender.Press them while hot, leaving the skins on if possible.Stir in the butter and grated horseradish, adjusting to taste if you wish. Season with salt, pepper, and add a splash of crème fraîche or cream if you like it creamier.To make the browned butter, melt the butter in a saucepan. Once it stops foaming and the milk solids turn golden, remove from the heat.Serve the cod alongside the gubbröra, with the horseradish potatoes and browned butter in separate serving dishes. To make the gubbröra, heat a frying pan over medium heat and add the butter. Once hot add the cod fillets and cook on each side for 4–5 minutes. To make the gubbröra, heat a frying pan over medium heat and add the butter. Once hot add the cod fillets and cook on each side for 4–5 minutes. While the cod is cooking, in a bowl combine the eggs, potatoes, Swedish anchovies, crème fraîche, mayonnaise, dill and chives. Season with salt, pepper, and a bit of anchovy brine for extra flavour. While the cod is cooking, in a bowl combine the eggs, potatoes, Swedish anchovies, crème fraîche, mayonnaise, dill and chives. Season with salt, pepper, and a bit of anchovy brine for extra flavour. To make the horseradish potatoes, boil the potatoes for 15–20 minutes until tender. To make the horseradish potatoes, boil the potatoes for 15–20 minutes until tender. Press them while hot, leaving the skins on if possible. Press them while hot, leaving the skins on if possible. Stir in the butter and grated horseradish, adjusting to taste if you wish. Season with salt, pepper, and add a splash of crème fraîche or cream if you like it creamier. Stir in the butter and grated horseradish, adjusting to taste if you wish. Season with salt, pepper, and add a splash of crème fraîche or cream if you like it creamier. To make the browned butter, melt the butter in a saucepan. Once it stops foaming and the milk solids turn golden, remove from the heat. To make the browned butter, melt the butter in a saucepan. Once it stops foaming and the milk solids turn golden, remove from the heat. Serve the cod alongside the gubbröra, with the horseradish potatoes and browned butter in separate serving dishes. Serve the cod alongside the gubbröra, with the horseradish potatoes and browned butter in separate serving dishes."
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Pesto cod with crispy potatoes recipe
Pesto cod with crispy potatoes and charred sweetcorn salsa An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_cod_with_crispy_51224_16x9.jpg An easy, family-friendly fish recipe that's perfect for busy week nights. Each serving provides 665 kcal, 32.4g protein, 72.7g carbohydrate (of which 10.7g sugars), 24.4g fat (of which 3.8g saturates), 12g fibre and 1.19g salt. 750g/1lb 10oz new or baby potatoes, halved 2 tbsp olive oil 3 fresh thyme sprigs, leaves only, roughly chopped2 fresh rosemary sprigs, needles only, roughly choppedsea salt and freshly ground black pepper 750g/1lb 10oz new or baby potatoes, halved 2 tbsp olive oil 3 fresh thyme sprigs, leaves only, roughly chopped 2 fresh rosemary sprigs, needles only, roughly chopped sea salt and freshly ground black pepper 2 stale pittas 2 fresh rosemary sprigs, needles only, roughly chopped1 lemon, ½ zested, ½ thinly sliced4 chunky skinless cod fillets, around 160g/5½oz per fillet4 tsp red pesto sea salt and freshly ground black pepper 2 stale pittas 2 fresh rosemary sprigs, needles only, roughly chopped 1 lemon, ½ zested, ½ thinly sliced 4 chunky skinless cod fillets, around 160g/5½oz per fillet 4 tsp red pesto sea salt and freshly ground black pepper 2 x 160g tins sweetcorn, drained1 large ripe avocado, skin and stone removed, diced 100g/3½oz cherry tomatoes, quartered 1 tsp lemon juice 2 x 160g tins sweetcorn, drained 1 large ripe avocado, skin and stone removed, diced 100g/3½oz cherry tomatoes, quartered 1 tsp lemon juice Method Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes into a roasting tin. Drizzle over the oil and season with salt and pepper. Add the herbs, then roast for 30 minutes.Roughly tear the pitta straight into a food processor along with the rosemary. Blitz then grate in the zest of half the lemon and blitz briefly again to make breadcrumbs. Place the lemon slices in a roasting tin and lie the cod fillets on top. Season each fillet with a little salt and pepper. Spread 1 teaspoon of pesto on top of each fillet before sprinkling over the breadcrumbs – press to stick it to the pesto (any leftover breadcrumbs can be stored in an airtight container for another recipe). When the potatoes have roasted for 10 minutes, turn them and add the cod to the oven. Cook for 20 minutes, or until the cod is cooked through. Meanwhile, to make the corn salsa, dry the drained sweetcorn with some kitchen paper to remove as much moisture as possible. Place a frying pan over a medium-high heat and add the corn. Allow the sweetcorn to char for 3–4 minutes, stirring occasionally. Once charred, tip the sweetcorn into a bowl to cool slightly. Add the avocado, tomatoes and lemon juice, then season with salt and pepper. Gently fold all the ingredients together, being careful not to bruise the avocado too much. When ready to serve, remove the cod and crispy potatoes from the oven. Serve the cod with the potatoes and sweetcorn salsa. Serve with extra lemon wedges, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes into a roasting tin. Drizzle over the oil and season with salt and pepper. Add the herbs, then roast for 30 minutes. Put the potatoes into a roasting tin. Drizzle over the oil and season with salt and pepper. Add the herbs, then roast for 30 minutes. Roughly tear the pitta straight into a food processor along with the rosemary. Blitz then grate in the zest of half the lemon and blitz briefly again to make breadcrumbs. Roughly tear the pitta straight into a food processor along with the rosemary. Blitz then grate in the zest of half the lemon and blitz briefly again to make breadcrumbs. Place the lemon slices in a roasting tin and lie the cod fillets on top. Season each fillet with a little salt and pepper. Spread 1 teaspoon of pesto on top of each fillet before sprinkling over the breadcrumbs – press to stick it to the pesto (any leftover breadcrumbs can be stored in an airtight container for another recipe). When the potatoes have roasted for 10 minutes, turn them and add the cod to the oven. Cook for 20 minutes, or until the cod is cooked through. Place the lemon slices in a roasting tin and lie the cod fillets on top. Season each fillet with a little salt and pepper. Spread 1 teaspoon of pesto on top of each fillet before sprinkling over the breadcrumbs – press to stick it to the pesto (any leftover breadcrumbs can be stored in an airtight container for another recipe). When the potatoes have roasted for 10 minutes, turn them and add the cod to the oven. Cook for 20 minutes, or until the cod is cooked through. Meanwhile, to make the corn salsa, dry the drained sweetcorn with some kitchen paper to remove as much moisture as possible. Place a frying pan over a medium-high heat and add the corn. Allow the sweetcorn to char for 3–4 minutes, stirring occasionally. Meanwhile, to make the corn salsa, dry the drained sweetcorn with some kitchen paper to remove as much moisture as possible. Place a frying pan over a medium-high heat and add the corn. Allow the sweetcorn to char for 3–4 minutes, stirring occasionally. Once charred, tip the sweetcorn into a bowl to cool slightly. Add the avocado, tomatoes and lemon juice, then season with salt and pepper. Gently fold all the ingredients together, being careful not to bruise the avocado too much. Once charred, tip the sweetcorn into a bowl to cool slightly. Add the avocado, tomatoes and lemon juice, then season with salt and pepper. Gently fold all the ingredients together, being careful not to bruise the avocado too much. When ready to serve, remove the cod and crispy potatoes from the oven. Serve the cod with the potatoes and sweetcorn salsa. Serve with extra lemon wedges, if you like. When ready to serve, remove the cod and crispy potatoes from the oven. Serve the cod with the potatoes and sweetcorn salsa. Serve with extra lemon wedges, if you like. Recipe tips Other sustainable white fish can be used for this recipe, or even a piece of salmon would work – just make sure your fillets are nice and chunky to ensure the cooking times are accurate.
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"title": "Pesto cod with crispy potatoes recipe",
"content": "Pesto cod with crispy potatoes and charred sweetcorn salsa An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_cod_with_crispy_51224_16x9.jpg An easy, family-friendly fish recipe that's perfect for busy week nights. Each serving provides 665 kcal, 32.4g protein, 72.7g carbohydrate (of which 10.7g sugars), 24.4g fat (of which 3.8g saturates), 12g fibre and 1.19g salt. 750g/1lb 10oz new or baby potatoes, halved 2 tbsp olive oil 3 fresh thyme sprigs, leaves only, roughly chopped2 fresh rosemary sprigs, needles only, roughly choppedsea salt and freshly ground black pepper 750g/1lb 10oz new or baby potatoes, halved 2 tbsp olive oil 3 fresh thyme sprigs, leaves only, roughly chopped 2 fresh rosemary sprigs, needles only, roughly chopped sea salt and freshly ground black pepper 2 stale pittas 2 fresh rosemary sprigs, needles only, roughly chopped1 lemon, ½ zested, ½ thinly sliced4 chunky skinless cod fillets, around 160g/5½oz per fillet4 tsp red pesto sea salt and freshly ground black pepper 2 stale pittas 2 fresh rosemary sprigs, needles only, roughly chopped 1 lemon, ½ zested, ½ thinly sliced 4 chunky skinless cod fillets, around 160g/5½oz per fillet 4 tsp red pesto sea salt and freshly ground black pepper 2 x 160g tins sweetcorn, drained1 large ripe avocado, skin and stone removed, diced 100g/3½oz cherry tomatoes, quartered 1 tsp lemon juice 2 x 160g tins sweetcorn, drained 1 large ripe avocado, skin and stone removed, diced 100g/3½oz cherry tomatoes, quartered 1 tsp lemon juice Method Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes into a roasting tin. Drizzle over the oil and season with salt and pepper. Add the herbs, then roast for 30 minutes.Roughly tear the pitta straight into a food processor along with the rosemary. Blitz then grate in the zest of half the lemon and blitz briefly again to make breadcrumbs. Place the lemon slices in a roasting tin and lie the cod fillets on top. Season each fillet with a little salt and pepper. Spread 1 teaspoon of pesto on top of each fillet before sprinkling over the breadcrumbs – press to stick it to the pesto (any leftover breadcrumbs can be stored in an airtight container for another recipe). When the potatoes have roasted for 10 minutes, turn them and add the cod to the oven. Cook for 20 minutes, or until the cod is cooked through. Meanwhile, to make the corn salsa, dry the drained sweetcorn with some kitchen paper to remove as much moisture as possible. Place a frying pan over a medium-high heat and add the corn. Allow the sweetcorn to char for 3–4 minutes, stirring occasionally. Once charred, tip the sweetcorn into a bowl to cool slightly. Add the avocado, tomatoes and lemon juice, then season with salt and pepper. Gently fold all the ingredients together, being careful not to bruise the avocado too much. When ready to serve, remove the cod and crispy potatoes from the oven. Serve the cod with the potatoes and sweetcorn salsa. Serve with extra lemon wedges, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes into a roasting tin. Drizzle over the oil and season with salt and pepper. Add the herbs, then roast for 30 minutes. Put the potatoes into a roasting tin. Drizzle over the oil and season with salt and pepper. Add the herbs, then roast for 30 minutes. Roughly tear the pitta straight into a food processor along with the rosemary. Blitz then grate in the zest of half the lemon and blitz briefly again to make breadcrumbs. Roughly tear the pitta straight into a food processor along with the rosemary. Blitz then grate in the zest of half the lemon and blitz briefly again to make breadcrumbs. Place the lemon slices in a roasting tin and lie the cod fillets on top. Season each fillet with a little salt and pepper. Spread 1 teaspoon of pesto on top of each fillet before sprinkling over the breadcrumbs – press to stick it to the pesto (any leftover breadcrumbs can be stored in an airtight container for another recipe). When the potatoes have roasted for 10 minutes, turn them and add the cod to the oven. Cook for 20 minutes, or until the cod is cooked through. Place the lemon slices in a roasting tin and lie the cod fillets on top. Season each fillet with a little salt and pepper. Spread 1 teaspoon of pesto on top of each fillet before sprinkling over the breadcrumbs – press to stick it to the pesto (any leftover breadcrumbs can be stored in an airtight container for another recipe). When the potatoes have roasted for 10 minutes, turn them and add the cod to the oven. Cook for 20 minutes, or until the cod is cooked through. Meanwhile, to make the corn salsa, dry the drained sweetcorn with some kitchen paper to remove as much moisture as possible. Place a frying pan over a medium-high heat and add the corn. Allow the sweetcorn to char for 3–4 minutes, stirring occasionally. Meanwhile, to make the corn salsa, dry the drained sweetcorn with some kitchen paper to remove as much moisture as possible. Place a frying pan over a medium-high heat and add the corn. Allow the sweetcorn to char for 3–4 minutes, stirring occasionally. Once charred, tip the sweetcorn into a bowl to cool slightly. Add the avocado, tomatoes and lemon juice, then season with salt and pepper. Gently fold all the ingredients together, being careful not to bruise the avocado too much. Once charred, tip the sweetcorn into a bowl to cool slightly. Add the avocado, tomatoes and lemon juice, then season with salt and pepper. Gently fold all the ingredients together, being careful not to bruise the avocado too much. When ready to serve, remove the cod and crispy potatoes from the oven. Serve the cod with the potatoes and sweetcorn salsa. Serve with extra lemon wedges, if you like. When ready to serve, remove the cod and crispy potatoes from the oven. Serve the cod with the potatoes and sweetcorn salsa. Serve with extra lemon wedges, if you like. Recipe tips Other sustainable white fish can be used for this recipe, or even a piece of salmon would work – just make sure your fillets are nice and chunky to ensure the cooking times are accurate."
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How to make fish pie recipe
An average of 4.6 out of 5 stars from 165 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_fish_pie_56143_16x9.jpg Fish expert Mitch Tonks' easy fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. It's the perfect comfort dinner served with steamed veg. Each serving provides 861 kcal, 39.5g protein, 69g carbohydrates (of which 13.5g sugars), 45.5g fat (of which 27g saturates), 10g fibre and 1.9g salt. 1kg/2lb 4oz potatoes, cut into 5cm/2in chunks50g/2oz butter100g/3½ oz crème fraîche3 tbsp warm milkpinch salt and white pepper 1kg/2lb 4oz potatoes, cut into 5cm/2in chunks 50g/2oz butter 100g/3½ oz crème fraîche 3 tbsp warm milk pinch salt and white pepper 500ml/1 pint milk250g/9oz smoked haddock200g/7oz cod loin1 onion1 bay leaf3 cloves (optional)2 leeks, washed and chopped50g/2oz butter, plus 25g/1oz for dotting on top of the pie1 tbsp olive oil3 tbsp plain flour100g/3½oz raw king prawns50g/2oz frozen peas1 tbsp finely chopped parsley1 unwaxed lemon, finely grated zest only 500ml/1 pint milk 250g/9oz smoked haddock 200g/7oz cod loin 1 onion 1 bay leaf 3 cloves (optional) 2 leeks, washed and chopped 50g/2oz butter, plus 25g/1oz for dotting on top of the pie 1 tbsp olive oil 3 tbsp plain flour 100g/3½oz raw king prawns 50g/2oz frozen peas 1 tbsp finely chopped parsley 1 unwaxed lemon, finely grated zest only Method Preheat the oven to 190C/170C Fan/Gas 5.Boil potatoes until tender. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Set aside and keep warm.Heat the milk in a large pan, then add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes. Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned. Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan. Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary.Break the fish into chunks, being careful to feel for any bones and remove any skin. Fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture.Place an ovenproof pie dish on a baking tray (to catch anything that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top. Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Boil potatoes until tender. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Set aside and keep warm. Boil potatoes until tender. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Set aside and keep warm. Heat the milk in a large pan, then add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes. Heat the milk in a large pan, then add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes. Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned. Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned. Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan. Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan. Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary. Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary. Break the fish into chunks, being careful to feel for any bones and remove any skin. Fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture. Break the fish into chunks, being careful to feel for any bones and remove any skin. Fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture. Place an ovenproof pie dish on a baking tray (to catch anything that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top. Place an ovenproof pie dish on a baking tray (to catch anything that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top. Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling. Recipe tips You can make the mash for this fish pie recipe in advance (mash freezes really well, it can dry out a little but that's easily solved by stirring in a little extra milk once thawed). Frozen fish works brilliantly and can be poached directly from frozen. A frozen fish pie mix comes in very handy and they are often good value. Fish pie is best eaten when freshly cooked as the texture of the fish will deteriorate a little when reheated. Any leftovers can be refrigerated and eaten the next day. It's best to use either full-fat or semi-skimmed milk for poaching the fish (which is later used to make the sauce). Skimmed milk is more likely to split or curdle when making the white sauce.
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"title": "How to make fish pie recipe",
"content": "An average of 4.6 out of 5 stars from 165 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_fish_pie_56143_16x9.jpg Fish expert Mitch Tonks' easy fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. It's the perfect comfort dinner served with steamed veg. Each serving provides 861 kcal, 39.5g protein, 69g carbohydrates (of which 13.5g sugars), 45.5g fat (of which 27g saturates), 10g fibre and 1.9g salt. 1kg/2lb 4oz potatoes, cut into 5cm/2in chunks50g/2oz butter100g/3½ oz crème fraîche3 tbsp warm milkpinch salt and white pepper 1kg/2lb 4oz potatoes, cut into 5cm/2in chunks 50g/2oz butter 100g/3½ oz crème fraîche 3 tbsp warm milk pinch salt and white pepper 500ml/1 pint milk250g/9oz smoked haddock200g/7oz cod loin1 onion1 bay leaf3 cloves (optional)2 leeks, washed and chopped50g/2oz butter, plus 25g/1oz for dotting on top of the pie1 tbsp olive oil3 tbsp plain flour100g/3½oz raw king prawns50g/2oz frozen peas1 tbsp finely chopped parsley1 unwaxed lemon, finely grated zest only 500ml/1 pint milk 250g/9oz smoked haddock 200g/7oz cod loin 1 onion 1 bay leaf 3 cloves (optional) 2 leeks, washed and chopped 50g/2oz butter, plus 25g/1oz for dotting on top of the pie 1 tbsp olive oil 3 tbsp plain flour 100g/3½oz raw king prawns 50g/2oz frozen peas 1 tbsp finely chopped parsley 1 unwaxed lemon, finely grated zest only Method Preheat the oven to 190C/170C Fan/Gas 5.Boil potatoes until tender. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Set aside and keep warm.Heat the milk in a large pan, then add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes. Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned. Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan. Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary.Break the fish into chunks, being careful to feel for any bones and remove any skin. Fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture.Place an ovenproof pie dish on a baking tray (to catch anything that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top. Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Boil potatoes until tender. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Set aside and keep warm. Boil potatoes until tender. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Set aside and keep warm. Heat the milk in a large pan, then add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes. Heat the milk in a large pan, then add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes. Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned. Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned. Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan. Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan. Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary. Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary. Break the fish into chunks, being careful to feel for any bones and remove any skin. Fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture. Break the fish into chunks, being careful to feel for any bones and remove any skin. Fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture. Place an ovenproof pie dish on a baking tray (to catch anything that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top. Place an ovenproof pie dish on a baking tray (to catch anything that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top. Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling. Recipe tips You can make the mash for this fish pie recipe in advance (mash freezes really well, it can dry out a little but that's easily solved by stirring in a little extra milk once thawed). Frozen fish works brilliantly and can be poached directly from frozen. A frozen fish pie mix comes in very handy and they are often good value. Fish pie is best eaten when freshly cooked as the texture of the fish will deteriorate a little when reheated. Any leftovers can be refrigerated and eaten the next day. It's best to use either full-fat or semi-skimmed milk for poaching the fish (which is later used to make the sauce). Skimmed milk is more likely to split or curdle when making the white sauce."
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Air fryer fish fingers recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_fish_fingers_22923_16x9.jpg These chunky fish fingers have a delicious, golden crunchy coating and cook really quickly in an air fryer. Serve with mash and peas, or pile into a lightly toasted bun with salad and tartare sauce. 250g/9oz boneless, skinless cod loin or other thick white fish fillets1 medium free-range egg50g/1¾oz coarse dried white breadcrumbs, such as panko1 heaped tbsp plain flour2–2½ tbsp sunflower oil lemon wedges, for squeezingsalt and freshly ground black pepper 250g/9oz boneless, skinless cod loin or other thick white fish fillets 1 medium free-range egg 50g/1¾oz coarse dried white breadcrumbs, such as panko 1 heaped tbsp plain flour 2–2½ tbsp sunflower oil lemon wedges, for squeezing salt and freshly ground black pepper Method Pat the fish dry with kitchen paper, then cut each piece into 2–3 fingers depending on its shape. Each finger needs to be around 2cm/¾in thick.To make the batter, break the egg into a medium bowl and whisk thoroughly. Scatter the breadcrumbs over a dinner plate. Sprinkle the flour over a second plate and season with a little salt and pepper. Put the bowl and plates in a row starting with the flour, then egg and finally the breadcrumbs. Put a small tray or board lined with baking paper at the end of the row.Take one of the fish pieces, dust lightly in the seasoned flour and then dip into the beaten egg so it is coated on all sides. Immediately place into the breadcrumbs and coat firmly on all sides. Lay the coated fish finger on the lined tray and continue coating the remaining fish pieces in the same way.Place the crisper plate (grill pan/tray) in the drawer (basket) of your air fryer and preheat at 200C for 3 minutes. Brush with a little of the oil. Arrange the fish pieces on the crisper plate, leaving space between them for the air to flow. Dab the crumbed surface gently with half the oil using a pastry brush, taking care not to lift the crumbs. Cook at 190C for 4 minutes. Turn the fish pieces over gently and brush gently with more oil. Return to the air fryer and cook for 4 minutes, or until the crumbs are crisp and golden and the fish is cooked through. You can always return to the air fryer and cook for a little longer if you need to. Serve with lemon wedges for squeezing over. Pat the fish dry with kitchen paper, then cut each piece into 2–3 fingers depending on its shape. Each finger needs to be around 2cm/¾in thick. Pat the fish dry with kitchen paper, then cut each piece into 2–3 fingers depending on its shape. Each finger needs to be around 2cm/¾in thick. To make the batter, break the egg into a medium bowl and whisk thoroughly. Scatter the breadcrumbs over a dinner plate. Sprinkle the flour over a second plate and season with a little salt and pepper. Put the bowl and plates in a row starting with the flour, then egg and finally the breadcrumbs. Put a small tray or board lined with baking paper at the end of the row. To make the batter, break the egg into a medium bowl and whisk thoroughly. Scatter the breadcrumbs over a dinner plate. Sprinkle the flour over a second plate and season with a little salt and pepper. Put the bowl and plates in a row starting with the flour, then egg and finally the breadcrumbs. Put a small tray or board lined with baking paper at the end of the row. Take one of the fish pieces, dust lightly in the seasoned flour and then dip into the beaten egg so it is coated on all sides. Immediately place into the breadcrumbs and coat firmly on all sides. Lay the coated fish finger on the lined tray and continue coating the remaining fish pieces in the same way. Take one of the fish pieces, dust lightly in the seasoned flour and then dip into the beaten egg so it is coated on all sides. Immediately place into the breadcrumbs and coat firmly on all sides. Lay the coated fish finger on the lined tray and continue coating the remaining fish pieces in the same way. Place the crisper plate (grill pan/tray) in the drawer (basket) of your air fryer and preheat at 200C for 3 minutes. Place the crisper plate (grill pan/tray) in the drawer (basket) of your air fryer and preheat at 200C for 3 minutes. Brush with a little of the oil. Arrange the fish pieces on the crisper plate, leaving space between them for the air to flow. Brush with a little of the oil. Arrange the fish pieces on the crisper plate, leaving space between them for the air to flow. Dab the crumbed surface gently with half the oil using a pastry brush, taking care not to lift the crumbs. Cook at 190C for 4 minutes. Dab the crumbed surface gently with half the oil using a pastry brush, taking care not to lift the crumbs. Cook at 190C for 4 minutes. Turn the fish pieces over gently and brush gently with more oil. Return to the air fryer and cook for 4 minutes, or until the crumbs are crisp and golden and the fish is cooked through. You can always return to the air fryer and cook for a little longer if you need to. Serve with lemon wedges for squeezing over. Turn the fish pieces over gently and brush gently with more oil. Return to the air fryer and cook for 4 minutes, or until the crumbs are crisp and golden and the fish is cooked through. You can always return to the air fryer and cook for a little longer if you need to. Serve with lemon wedges for squeezing over. Recipe tips It’s important to choose thick fish fillets here, because thin fillets (or tail end pieces) will cook quickly and could be ready before the crumbs are crisp. If you prefer, you could spray the fish fingers with sunflower oil instead of dabbing with a brush, but you’ll need to ensure it is a pure cooking oil, not one with added ingredients. This recipe was tested in a 4 litre/7 pint capacity air fryer. If yours is larger, you will be able to cook more fish fingers at a time, as long as they fit in a single layer across the crisper plate.
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"title": "Air fryer fish fingers recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_fish_fingers_22923_16x9.jpg These chunky fish fingers have a delicious, golden crunchy coating and cook really quickly in an air fryer. Serve with mash and peas, or pile into a lightly toasted bun with salad and tartare sauce. 250g/9oz boneless, skinless cod loin or other thick white fish fillets1 medium free-range egg50g/1¾oz coarse dried white breadcrumbs, such as panko1 heaped tbsp plain flour2–2½ tbsp sunflower oil lemon wedges, for squeezingsalt and freshly ground black pepper 250g/9oz boneless, skinless cod loin or other thick white fish fillets 1 medium free-range egg 50g/1¾oz coarse dried white breadcrumbs, such as panko 1 heaped tbsp plain flour 2–2½ tbsp sunflower oil lemon wedges, for squeezing salt and freshly ground black pepper Method Pat the fish dry with kitchen paper, then cut each piece into 2–3 fingers depending on its shape. Each finger needs to be around 2cm/¾in thick.To make the batter, break the egg into a medium bowl and whisk thoroughly. Scatter the breadcrumbs over a dinner plate. Sprinkle the flour over a second plate and season with a little salt and pepper. Put the bowl and plates in a row starting with the flour, then egg and finally the breadcrumbs. Put a small tray or board lined with baking paper at the end of the row.Take one of the fish pieces, dust lightly in the seasoned flour and then dip into the beaten egg so it is coated on all sides. Immediately place into the breadcrumbs and coat firmly on all sides. Lay the coated fish finger on the lined tray and continue coating the remaining fish pieces in the same way.Place the crisper plate (grill pan/tray) in the drawer (basket) of your air fryer and preheat at 200C for 3 minutes. Brush with a little of the oil. Arrange the fish pieces on the crisper plate, leaving space between them for the air to flow. Dab the crumbed surface gently with half the oil using a pastry brush, taking care not to lift the crumbs. Cook at 190C for 4 minutes. Turn the fish pieces over gently and brush gently with more oil. Return to the air fryer and cook for 4 minutes, or until the crumbs are crisp and golden and the fish is cooked through. You can always return to the air fryer and cook for a little longer if you need to. Serve with lemon wedges for squeezing over. Pat the fish dry with kitchen paper, then cut each piece into 2–3 fingers depending on its shape. Each finger needs to be around 2cm/¾in thick. Pat the fish dry with kitchen paper, then cut each piece into 2–3 fingers depending on its shape. Each finger needs to be around 2cm/¾in thick. To make the batter, break the egg into a medium bowl and whisk thoroughly. Scatter the breadcrumbs over a dinner plate. Sprinkle the flour over a second plate and season with a little salt and pepper. Put the bowl and plates in a row starting with the flour, then egg and finally the breadcrumbs. Put a small tray or board lined with baking paper at the end of the row. To make the batter, break the egg into a medium bowl and whisk thoroughly. Scatter the breadcrumbs over a dinner plate. Sprinkle the flour over a second plate and season with a little salt and pepper. Put the bowl and plates in a row starting with the flour, then egg and finally the breadcrumbs. Put a small tray or board lined with baking paper at the end of the row. Take one of the fish pieces, dust lightly in the seasoned flour and then dip into the beaten egg so it is coated on all sides. Immediately place into the breadcrumbs and coat firmly on all sides. Lay the coated fish finger on the lined tray and continue coating the remaining fish pieces in the same way. Take one of the fish pieces, dust lightly in the seasoned flour and then dip into the beaten egg so it is coated on all sides. Immediately place into the breadcrumbs and coat firmly on all sides. Lay the coated fish finger on the lined tray and continue coating the remaining fish pieces in the same way. Place the crisper plate (grill pan/tray) in the drawer (basket) of your air fryer and preheat at 200C for 3 minutes. Place the crisper plate (grill pan/tray) in the drawer (basket) of your air fryer and preheat at 200C for 3 minutes. Brush with a little of the oil. Arrange the fish pieces on the crisper plate, leaving space between them for the air to flow. Brush with a little of the oil. Arrange the fish pieces on the crisper plate, leaving space between them for the air to flow. Dab the crumbed surface gently with half the oil using a pastry brush, taking care not to lift the crumbs. Cook at 190C for 4 minutes. Dab the crumbed surface gently with half the oil using a pastry brush, taking care not to lift the crumbs. Cook at 190C for 4 minutes. Turn the fish pieces over gently and brush gently with more oil. Return to the air fryer and cook for 4 minutes, or until the crumbs are crisp and golden and the fish is cooked through. You can always return to the air fryer and cook for a little longer if you need to. Serve with lemon wedges for squeezing over. Turn the fish pieces over gently and brush gently with more oil. Return to the air fryer and cook for 4 minutes, or until the crumbs are crisp and golden and the fish is cooked through. You can always return to the air fryer and cook for a little longer if you need to. Serve with lemon wedges for squeezing over. Recipe tips It’s important to choose thick fish fillets here, because thin fillets (or tail end pieces) will cook quickly and could be ready before the crumbs are crisp. If you prefer, you could spray the fish fingers with sunflower oil instead of dabbing with a brush, but you’ll need to ensure it is a pure cooking oil, not one with added ingredients. This recipe was tested in a 4 litre/7 pint capacity air fryer. If yours is larger, you will be able to cook more fish fingers at a time, as long as they fit in a single layer across the crisper plate."
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Miso ponzu poke bowl recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_ponzu_poke_bowl_83858_16x9.jpg Cubes of miso cod and salmon with roasted sweet potato and Asian slaw combine to make a fabulous poke bowl that's also perfect for meal prepping. 2 small sweet potatoes, cut into 1cm/½in cubes1 tbsp olive oil1 tbsp garlic powder 1 tsp chilli flakespinch of salt 2 small sweet potatoes, cut into 1cm/½in cubes 1 tbsp olive oil 1 tbsp garlic powder 1 tsp chilli flakes pinch of salt 2 tbsp white miso paste1 tbsp sesame oil1 tbsp honey2 cod fillets, skinless2 salmon fillets, skin on 2 tbsp white miso paste 1 tbsp sesame oil 1 tbsp honey 2 cod fillets, skinless 2 salmon fillets, skin on 100g/3½oz cavolo nero ½ savoy cabbage100g/3½oz sweetheart cabbage ½ red cabbage2 carrots2 spring onions, finely sliced1 tbsp mayonnaise1 lime, juice only100g/3½oz edamame 100g/3½oz cavolo nero ½ savoy cabbage 100g/3½oz sweetheart cabbage ½ red cabbage 2 carrots 2 spring onions, finely sliced 1 tbsp mayonnaise 1 lime, juice only 100g/3½oz edamame 3 tbsp light soy sauce1 lime, zest and juice only1 lemon, zest and juice only1 tbsp rice wine vinegar 3 tbsp light soy sauce 1 lime, zest and juice only 1 lemon, zest and juice only 1 tbsp rice wine vinegar 2 pouches microwavable rice½ cucumber, peeled into ribbons50g/1¾oz kimchi 2 pouches microwavable rice ½ cucumber, peeled into ribbons 50g/1¾oz kimchi Method Preheat the oven to 200C/180C Fan/Gas 6.Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender. For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine.Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes. To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl.Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame.To make the ponzu sauce, combine all the ingredients in a bowl. Set aside.To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls. Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender. Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender. For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine. For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine. Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes. Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes. To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl. To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl. Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame. Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame. To make the ponzu sauce, combine all the ingredients in a bowl. Set aside. To make the ponzu sauce, combine all the ingredients in a bowl. Set aside. To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls. To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls. Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce. Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce.
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"title": "Miso ponzu poke bowl 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/miso_ponzu_poke_bowl_83858_16x9.jpg Cubes of miso cod and salmon with roasted sweet potato and Asian slaw combine to make a fabulous poke bowl that's also perfect for meal prepping. 2 small sweet potatoes, cut into 1cm/½in cubes1 tbsp olive oil1 tbsp garlic powder 1 tsp chilli flakespinch of salt 2 small sweet potatoes, cut into 1cm/½in cubes 1 tbsp olive oil 1 tbsp garlic powder 1 tsp chilli flakes pinch of salt 2 tbsp white miso paste1 tbsp sesame oil1 tbsp honey2 cod fillets, skinless2 salmon fillets, skin on 2 tbsp white miso paste 1 tbsp sesame oil 1 tbsp honey 2 cod fillets, skinless 2 salmon fillets, skin on 100g/3½oz cavolo nero ½ savoy cabbage100g/3½oz sweetheart cabbage ½ red cabbage2 carrots2 spring onions, finely sliced1 tbsp mayonnaise1 lime, juice only100g/3½oz edamame 100g/3½oz cavolo nero ½ savoy cabbage 100g/3½oz sweetheart cabbage ½ red cabbage 2 carrots 2 spring onions, finely sliced 1 tbsp mayonnaise 1 lime, juice only 100g/3½oz edamame 3 tbsp light soy sauce1 lime, zest and juice only1 lemon, zest and juice only1 tbsp rice wine vinegar 3 tbsp light soy sauce 1 lime, zest and juice only 1 lemon, zest and juice only 1 tbsp rice wine vinegar 2 pouches microwavable rice½ cucumber, peeled into ribbons50g/1¾oz kimchi 2 pouches microwavable rice ½ cucumber, peeled into ribbons 50g/1¾oz kimchi Method Preheat the oven to 200C/180C Fan/Gas 6.Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender. For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine.Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes. To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl.Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame.To make the ponzu sauce, combine all the ingredients in a bowl. Set aside.To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls. Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender. Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender. For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine. For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine. Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes. Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes. To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl. To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl. Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame. Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame. To make the ponzu sauce, combine all the ingredients in a bowl. Set aside. To make the ponzu sauce, combine all the ingredients in a bowl. Set aside. To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls. To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls. Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce. Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce."
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593fd94c82b4df3fd30059e989f4f1a0739d6b0d6fd452b02a53f3fc816923ee
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Tandoori cod burger recipe
An average of 4.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_cod_burger_93602_16x9.jpg Nadiya's tandoori fish burger is flavoured with a masala mix and served with a zingy onion and cucumber salad, all sandwiched between slices of brioche. 4 tbsp olive oil1½ tbsp tandoori masala curry powder3 tbsp Greek yoghurt2 x 100g/3½oz pieces skinless cod fillet¼ red onion, thinly sliced5 fresh mint leaves, thinly sliced100g/3½oz pickled cucumber, drained 4 slices briochesalt and freshly ground black pepper 4 tbsp olive oil 1½ tbsp tandoori masala curry powder 3 tbsp Greek yoghurt 2 x 100g/3½oz pieces skinless cod fillet ¼ red onion, thinly sliced 5 fresh mint leaves, thinly sliced 100g/3½oz pickled cucumber, drained 4 slices brioche salt and freshly ground black pepper Method Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well.Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil.Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper.Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy! Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well. Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well. Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil. Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil. Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper. Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper. Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy! Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy!
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"title": "Tandoori cod burger recipe",
"content": "An average of 4.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_cod_burger_93602_16x9.jpg Nadiya's tandoori fish burger is flavoured with a masala mix and served with a zingy onion and cucumber salad, all sandwiched between slices of brioche. 4 tbsp olive oil1½ tbsp tandoori masala curry powder3 tbsp Greek yoghurt2 x 100g/3½oz pieces skinless cod fillet¼ red onion, thinly sliced5 fresh mint leaves, thinly sliced100g/3½oz pickled cucumber, drained 4 slices briochesalt and freshly ground black pepper 4 tbsp olive oil 1½ tbsp tandoori masala curry powder 3 tbsp Greek yoghurt 2 x 100g/3½oz pieces skinless cod fillet ¼ red onion, thinly sliced 5 fresh mint leaves, thinly sliced 100g/3½oz pickled cucumber, drained 4 slices brioche salt and freshly ground black pepper Method Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well.Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil.Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper.Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy! Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well. Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well. Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil. Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil. Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper. Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper. Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy! Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy!"
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80142de719850ca8333d3d23c8b2a9a48dde3e0e66d0a7160120cea026f14935
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Sesame crusted cod traybake recipe
Sesame crusted cod traybake with miso aubergine and noodles An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sesame_cod_traybake_81544_16x9.jpg Miso works beautifully with white fish and aubergine in this easy weeknight traybake by Rukmini Iyer. 1 aubergine, cut into large 2.5cm/1in chunks4 tbsp sesame oil2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated40g/1½oz miso paste1 tsp dried red chilli flakes (optional)1 tsp soft dark brown sugar200g/7oz Tenderstem broccoli, cut into thirds2 cod or hake fillets3 tsp mixed black and white sesame seeds2 x packets straight-to-wok thick udon noodles1 lime, juice only 1 aubergine, cut into large 2.5cm/1in chunks 4 tbsp sesame oil 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 40g/1½oz miso paste 1 tsp dried red chilli flakes (optional) 1 tsp soft dark brown sugar 200g/7oz Tenderstem broccoli, cut into thirds 2 cod or hake fillets 3 tsp mixed black and white sesame seeds 2 x packets straight-to-wok thick udon noodles 1 lime, juice only Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the aubergine with 2 tablespoons of the sesame oil in a large roasting tin, then transfer to the oven to roast for 20 minutes.Meanwhile, in a bowl mix together the garlic, ginger, miso paste, chilli flakes (if using), soft dark brown sugar and the remaining 2 tablespoons of sesame oil, then set aside. Blanch the broccoli in a large bowl of just-boiled water for 2 minutes, then drain well. Once the aubergine has had 20 minutes, add the broccoli and half the miso dressing to the tin, and gently stir. Make space for the cod or hake fillets in the middle of the tin, then spread them with the remaining miso dressing. Scatter over the sesame seeds, then return to the oven for a further 15 minutes until the fish is just cooked through. Just before the fish is ready, blanch the straight to wok noodles in a bowl of just-boiled water for 2 minutes. Remove the fish from the tin, then stir the noodles through the vegetables. Add a splash more sesame oil if needed and season with the lime juice. Serve the noodles and vegetables in bowls, topped with the fish. Preheat the oven to 200C/180C Fan/Gas 6. Mix the aubergine with 2 tablespoons of the sesame oil in a large roasting tin, then transfer to the oven to roast for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Mix the aubergine with 2 tablespoons of the sesame oil in a large roasting tin, then transfer to the oven to roast for 20 minutes. Meanwhile, in a bowl mix together the garlic, ginger, miso paste, chilli flakes (if using), soft dark brown sugar and the remaining 2 tablespoons of sesame oil, then set aside. Blanch the broccoli in a large bowl of just-boiled water for 2 minutes, then drain well. Meanwhile, in a bowl mix together the garlic, ginger, miso paste, chilli flakes (if using), soft dark brown sugar and the remaining 2 tablespoons of sesame oil, then set aside. Blanch the broccoli in a large bowl of just-boiled water for 2 minutes, then drain well. Once the aubergine has had 20 minutes, add the broccoli and half the miso dressing to the tin, and gently stir. Make space for the cod or hake fillets in the middle of the tin, then spread them with the remaining miso dressing. Once the aubergine has had 20 minutes, add the broccoli and half the miso dressing to the tin, and gently stir. Make space for the cod or hake fillets in the middle of the tin, then spread them with the remaining miso dressing. Scatter over the sesame seeds, then return to the oven for a further 15 minutes until the fish is just cooked through. Just before the fish is ready, blanch the straight to wok noodles in a bowl of just-boiled water for 2 minutes. Scatter over the sesame seeds, then return to the oven for a further 15 minutes until the fish is just cooked through. Just before the fish is ready, blanch the straight to wok noodles in a bowl of just-boiled water for 2 minutes. Remove the fish from the tin, then stir the noodles through the vegetables. Add a splash more sesame oil if needed and season with the lime juice. Serve the noodles and vegetables in bowls, topped with the fish. Remove the fish from the tin, then stir the noodles through the vegetables. Add a splash more sesame oil if needed and season with the lime juice. Serve the noodles and vegetables in bowls, topped with the fish. Recipe tips You can use any thick fillet of white fish here – I particularly like hake – and it works just as well with ordinary broccoli as Tenderstem. You can scale up the recipe to serve more if you wish – I find with large fillets of fish, this works fine for two adults and two toddlers.
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"title": "Sesame crusted cod traybake recipe",
"content": "Sesame crusted cod traybake with miso aubergine and noodles An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sesame_cod_traybake_81544_16x9.jpg Miso works beautifully with white fish and aubergine in this easy weeknight traybake by Rukmini Iyer. 1 aubergine, cut into large 2.5cm/1in chunks4 tbsp sesame oil2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated40g/1½oz miso paste1 tsp dried red chilli flakes (optional)1 tsp soft dark brown sugar200g/7oz Tenderstem broccoli, cut into thirds2 cod or hake fillets3 tsp mixed black and white sesame seeds2 x packets straight-to-wok thick udon noodles1 lime, juice only 1 aubergine, cut into large 2.5cm/1in chunks 4 tbsp sesame oil 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 40g/1½oz miso paste 1 tsp dried red chilli flakes (optional) 1 tsp soft dark brown sugar 200g/7oz Tenderstem broccoli, cut into thirds 2 cod or hake fillets 3 tsp mixed black and white sesame seeds 2 x packets straight-to-wok thick udon noodles 1 lime, juice only Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the aubergine with 2 tablespoons of the sesame oil in a large roasting tin, then transfer to the oven to roast for 20 minutes.Meanwhile, in a bowl mix together the garlic, ginger, miso paste, chilli flakes (if using), soft dark brown sugar and the remaining 2 tablespoons of sesame oil, then set aside. Blanch the broccoli in a large bowl of just-boiled water for 2 minutes, then drain well. Once the aubergine has had 20 minutes, add the broccoli and half the miso dressing to the tin, and gently stir. Make space for the cod or hake fillets in the middle of the tin, then spread them with the remaining miso dressing. Scatter over the sesame seeds, then return to the oven for a further 15 minutes until the fish is just cooked through. Just before the fish is ready, blanch the straight to wok noodles in a bowl of just-boiled water for 2 minutes. Remove the fish from the tin, then stir the noodles through the vegetables. Add a splash more sesame oil if needed and season with the lime juice. Serve the noodles and vegetables in bowls, topped with the fish. Preheat the oven to 200C/180C Fan/Gas 6. Mix the aubergine with 2 tablespoons of the sesame oil in a large roasting tin, then transfer to the oven to roast for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Mix the aubergine with 2 tablespoons of the sesame oil in a large roasting tin, then transfer to the oven to roast for 20 minutes. Meanwhile, in a bowl mix together the garlic, ginger, miso paste, chilli flakes (if using), soft dark brown sugar and the remaining 2 tablespoons of sesame oil, then set aside. Blanch the broccoli in a large bowl of just-boiled water for 2 minutes, then drain well. Meanwhile, in a bowl mix together the garlic, ginger, miso paste, chilli flakes (if using), soft dark brown sugar and the remaining 2 tablespoons of sesame oil, then set aside. Blanch the broccoli in a large bowl of just-boiled water for 2 minutes, then drain well. Once the aubergine has had 20 minutes, add the broccoli and half the miso dressing to the tin, and gently stir. Make space for the cod or hake fillets in the middle of the tin, then spread them with the remaining miso dressing. Once the aubergine has had 20 minutes, add the broccoli and half the miso dressing to the tin, and gently stir. Make space for the cod or hake fillets in the middle of the tin, then spread them with the remaining miso dressing. Scatter over the sesame seeds, then return to the oven for a further 15 minutes until the fish is just cooked through. Just before the fish is ready, blanch the straight to wok noodles in a bowl of just-boiled water for 2 minutes. Scatter over the sesame seeds, then return to the oven for a further 15 minutes until the fish is just cooked through. Just before the fish is ready, blanch the straight to wok noodles in a bowl of just-boiled water for 2 minutes. Remove the fish from the tin, then stir the noodles through the vegetables. Add a splash more sesame oil if needed and season with the lime juice. Serve the noodles and vegetables in bowls, topped with the fish. Remove the fish from the tin, then stir the noodles through the vegetables. Add a splash more sesame oil if needed and season with the lime juice. Serve the noodles and vegetables in bowls, topped with the fish. Recipe tips You can use any thick fillet of white fish here – I particularly like hake – and it works just as well with ordinary broccoli as Tenderstem. You can scale up the recipe to serve more if you wish – I find with large fillets of fish, this works fine for two adults and two toddlers."
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177d49e85533a8d6e0cfe7d01be9e2f42698dd15f762af0abbbb59fbfd983305
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Goan fish curry recipe
An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goan_fish_curry_79255_16x9.jpg A classic Goan Hooman curry that's cooked with turmeric, green chillies and creamy coconut milk. I have used sea bream for this recipe although any firm white fish is great. Each serving provides 380 kcal, 30g protein, 5.5g carbohydrates (of which 4.5g sugars), 26g fat (of which 11.5g saturates), 3g fibre and 1.3g salt. 650g/1lb 7oz sea bream, monkfish, cod or haddock, cut into thick steaks (see tip)¼ tsp ground turmeric pinch salt 650g/1lb 7oz sea bream, monkfish, cod or haddock, cut into thick steaks (see tip) ¼ tsp ground turmeric pinch salt 70g/2½oz fresh or frozen coconut, grated1 tsp ground turmeric 5mm/¼in fresh root ginger, peeled and roughly chopped1 tsp mild chilli powder2 bird’s-eye chillies (use 1 if you prefer it less spicy) 70g/2½oz fresh or frozen coconut, grated 1 tsp ground turmeric 5mm/¼in fresh root ginger, peeled and roughly chopped 1 tsp mild chilli powder 2 bird’s-eye chillies (use 1 if you prefer it less spicy) 3 tbsp vegetable oil90g/3¼oz onion, finely chopped (approx. 1 small onion)1 tsp sugar150ml/5fl oz coconut milk1 tsp tamarind paste salt and freshly ground black pepperchopped fresh coriander, to garnish 3 tbsp vegetable oil 90g/3¼oz onion, finely chopped (approx. 1 small onion) 1 tsp sugar 150ml/5fl oz coconut milk 1 tsp tamarind paste salt and freshly ground black pepper chopped fresh coriander, to garnish Method Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside. For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste.To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan.Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice. Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside. Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside. For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste. For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste. To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice. Recipe tips Ideally the fish should be cut in steaks as the centre bone keeps the fish intact while cooking. A fishmonger can do that although the fish can be cut into bite-sized chunks if preferred. Make sure to check the strength of the tamarind paste before adding. Add a little more than recommended if needed.
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"title": "Goan fish curry recipe",
"content": "An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goan_fish_curry_79255_16x9.jpg A classic Goan Hooman curry that's cooked with turmeric, green chillies and creamy coconut milk. I have used sea bream for this recipe although any firm white fish is great. Each serving provides 380 kcal, 30g protein, 5.5g carbohydrates (of which 4.5g sugars), 26g fat (of which 11.5g saturates), 3g fibre and 1.3g salt. 650g/1lb 7oz sea bream, monkfish, cod or haddock, cut into thick steaks (see tip)¼ tsp ground turmeric pinch salt 650g/1lb 7oz sea bream, monkfish, cod or haddock, cut into thick steaks (see tip) ¼ tsp ground turmeric pinch salt 70g/2½oz fresh or frozen coconut, grated1 tsp ground turmeric 5mm/¼in fresh root ginger, peeled and roughly chopped1 tsp mild chilli powder2 bird’s-eye chillies (use 1 if you prefer it less spicy) 70g/2½oz fresh or frozen coconut, grated 1 tsp ground turmeric 5mm/¼in fresh root ginger, peeled and roughly chopped 1 tsp mild chilli powder 2 bird’s-eye chillies (use 1 if you prefer it less spicy) 3 tbsp vegetable oil90g/3¼oz onion, finely chopped (approx. 1 small onion)1 tsp sugar150ml/5fl oz coconut milk1 tsp tamarind paste salt and freshly ground black pepperchopped fresh coriander, to garnish 3 tbsp vegetable oil 90g/3¼oz onion, finely chopped (approx. 1 small onion) 1 tsp sugar 150ml/5fl oz coconut milk 1 tsp tamarind paste salt and freshly ground black pepper chopped fresh coriander, to garnish Method Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside. For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste.To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan.Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice. Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside. Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside. For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste. For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste. To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice. Recipe tips Ideally the fish should be cut in steaks as the centre bone keeps the fish intact while cooking. A fishmonger can do that although the fish can be cut into bite-sized chunks if preferred. Make sure to check the strength of the tamarind paste before adding. Add a little more than recommended if needed."
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Skrei cod with buttery carrots and watercress recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/skrei_cod_with_buttery_55229_16x9.jpg Sweet, flaky white fish served with carrots in a buttery, saffron-infused sauce. 50g/1¾oz butter 6–8 carrots, peeled and cut diagonally into 3mm slices2 garlic cloves, thinly slicedpinch sugar400ml/14fl oz fish stock or water pinch saffron (optional)½ lemon, juice only1 blood orange, peeled, segmented and finely chopped20g/¾oz watercress, plus extra to garnish 20g/¾oz wild garlic, plus extra to garnish (optional)salt and freshly ground black pepper 50g/1¾oz butter 6–8 carrots, peeled and cut diagonally into 3mm slices 2 garlic cloves, thinly sliced pinch sugar 400ml/14fl oz fish stock or water pinch saffron (optional) ½ lemon, juice only 1 blood orange, peeled, segmented and finely chopped 20g/¾oz watercress, plus extra to garnish 20g/¾oz wild garlic, plus extra to garnish (optional) salt and freshly ground black pepper 2–3 blood oranges, thinly sliced into 16 slices, skin-on1 Skrei cod fillet, pin-boned, skin removed and divided into four portions (120–150g/4¼–5½oz each)pinch sumac 50g/1¾oz butter salt and freshly ground black pepper 2–3 blood oranges, thinly sliced into 16 slices, skin-on 1 Skrei cod fillet, pin-boned, skin removed and divided into four portions (120–150g/4¼–5½oz each) pinch sumac 50g/1¾oz butter salt and freshly ground black pepper Method To make the carrots, heat 20g/¾oz of the butter in a frying pan over a medium heat. Add the carrots and garlic and season with salt and pepper. Add the pinch of sugar and fry for 2–5 minutes, until the carrots start to glaze. Add the stock, bring to a simmer and cover with a cartouche, piece of baking paper or lid. Cook for 6–8 minutes until the carrots are just tender. Turn off the heat and leave to cool a little. Strain, reserving the cooking water. Pour three quarters of the cooking water into a saucepan. Bring to the boil and reduce by half. Add the saffron, if using, then turn the heat down to a simmer. Add small knobs of the remaining butter, whisking it in piece by piece, to create a rich, glistening butter sauce. Add the carrots to the butter sauce to glaze and season with salt and pepper. Add a squeeze of lemon juice for some extra acidity. Stir in the blood orange, then add the watercress and wild garlic, if using, and stir until wilted in the butter sauce. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4.Lay three slices of blood orange on a piece of baking paper on a baking tray. Place a fish portion on top and lightly season with salt and pepper. Lay one slice of blood orange on top and sprinkle with some sumac. Add a knob of butter and wrap up to make a parcel. Repeat to make three more parcels. Once the fish is at room temperature, cook in the oven for 10–12 minutes. Remove from the oven and leave to rest until cooked through. Spoon the carrots with plenty of the buttery sauce into four serving bowls. Place the fish portions on top. Garnish with more wild garlic, if using, and watercress and serve. To make the carrots, heat 20g/¾oz of the butter in a frying pan over a medium heat. Add the carrots and garlic and season with salt and pepper. Add the pinch of sugar and fry for 2–5 minutes, until the carrots start to glaze. To make the carrots, heat 20g/¾oz of the butter in a frying pan over a medium heat. Add the carrots and garlic and season with salt and pepper. Add the pinch of sugar and fry for 2–5 minutes, until the carrots start to glaze. Add the stock, bring to a simmer and cover with a cartouche, piece of baking paper or lid. Cook for 6–8 minutes until the carrots are just tender. Turn off the heat and leave to cool a little. Strain, reserving the cooking water. Add the stock, bring to a simmer and cover with a cartouche, piece of baking paper or lid. Cook for 6–8 minutes until the carrots are just tender. Turn off the heat and leave to cool a little. Strain, reserving the cooking water. Pour three quarters of the cooking water into a saucepan. Bring to the boil and reduce by half. Add the saffron, if using, then turn the heat down to a simmer. Add small knobs of the remaining butter, whisking it in piece by piece, to create a rich, glistening butter sauce. Pour three quarters of the cooking water into a saucepan. Bring to the boil and reduce by half. Add the saffron, if using, then turn the heat down to a simmer. Add small knobs of the remaining butter, whisking it in piece by piece, to create a rich, glistening butter sauce. Add the carrots to the butter sauce to glaze and season with salt and pepper. Add a squeeze of lemon juice for some extra acidity. Stir in the blood orange, then add the watercress and wild garlic, if using, and stir until wilted in the butter sauce. Add the carrots to the butter sauce to glaze and season with salt and pepper. Add a squeeze of lemon juice for some extra acidity. Stir in the blood orange, then add the watercress and wild garlic, if using, and stir until wilted in the butter sauce. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4. Lay three slices of blood orange on a piece of baking paper on a baking tray. Place a fish portion on top and lightly season with salt and pepper. Lay one slice of blood orange on top and sprinkle with some sumac. Add a knob of butter and wrap up to make a parcel. Repeat to make three more parcels. Lay three slices of blood orange on a piece of baking paper on a baking tray. Place a fish portion on top and lightly season with salt and pepper. Lay one slice of blood orange on top and sprinkle with some sumac. Add a knob of butter and wrap up to make a parcel. Repeat to make three more parcels. Once the fish is at room temperature, cook in the oven for 10–12 minutes. Remove from the oven and leave to rest until cooked through. Once the fish is at room temperature, cook in the oven for 10–12 minutes. Remove from the oven and leave to rest until cooked through. Spoon the carrots with plenty of the buttery sauce into four serving bowls. Place the fish portions on top. Garnish with more wild garlic, if using, and watercress and serve. Spoon the carrots with plenty of the buttery sauce into four serving bowls. Place the fish portions on top. Garnish with more wild garlic, if using, and watercress and serve. Recipe tips You can use regular cod if you can't get hold of skrei cod for this recipe.
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"title": "Skrei cod with buttery carrots and watercress recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/skrei_cod_with_buttery_55229_16x9.jpg Sweet, flaky white fish served with carrots in a buttery, saffron-infused sauce. 50g/1¾oz butter 6–8 carrots, peeled and cut diagonally into 3mm slices2 garlic cloves, thinly slicedpinch sugar400ml/14fl oz fish stock or water pinch saffron (optional)½ lemon, juice only1 blood orange, peeled, segmented and finely chopped20g/¾oz watercress, plus extra to garnish 20g/¾oz wild garlic, plus extra to garnish (optional)salt and freshly ground black pepper 50g/1¾oz butter 6–8 carrots, peeled and cut diagonally into 3mm slices 2 garlic cloves, thinly sliced pinch sugar 400ml/14fl oz fish stock or water pinch saffron (optional) ½ lemon, juice only 1 blood orange, peeled, segmented and finely chopped 20g/¾oz watercress, plus extra to garnish 20g/¾oz wild garlic, plus extra to garnish (optional) salt and freshly ground black pepper 2–3 blood oranges, thinly sliced into 16 slices, skin-on1 Skrei cod fillet, pin-boned, skin removed and divided into four portions (120–150g/4¼–5½oz each)pinch sumac 50g/1¾oz butter salt and freshly ground black pepper 2–3 blood oranges, thinly sliced into 16 slices, skin-on 1 Skrei cod fillet, pin-boned, skin removed and divided into four portions (120–150g/4¼–5½oz each) pinch sumac 50g/1¾oz butter salt and freshly ground black pepper Method To make the carrots, heat 20g/¾oz of the butter in a frying pan over a medium heat. Add the carrots and garlic and season with salt and pepper. Add the pinch of sugar and fry for 2–5 minutes, until the carrots start to glaze. Add the stock, bring to a simmer and cover with a cartouche, piece of baking paper or lid. Cook for 6–8 minutes until the carrots are just tender. Turn off the heat and leave to cool a little. Strain, reserving the cooking water. Pour three quarters of the cooking water into a saucepan. Bring to the boil and reduce by half. Add the saffron, if using, then turn the heat down to a simmer. Add small knobs of the remaining butter, whisking it in piece by piece, to create a rich, glistening butter sauce. Add the carrots to the butter sauce to glaze and season with salt and pepper. Add a squeeze of lemon juice for some extra acidity. Stir in the blood orange, then add the watercress and wild garlic, if using, and stir until wilted in the butter sauce. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4.Lay three slices of blood orange on a piece of baking paper on a baking tray. Place a fish portion on top and lightly season with salt and pepper. Lay one slice of blood orange on top and sprinkle with some sumac. Add a knob of butter and wrap up to make a parcel. Repeat to make three more parcels. Once the fish is at room temperature, cook in the oven for 10–12 minutes. Remove from the oven and leave to rest until cooked through. Spoon the carrots with plenty of the buttery sauce into four serving bowls. Place the fish portions on top. Garnish with more wild garlic, if using, and watercress and serve. To make the carrots, heat 20g/¾oz of the butter in a frying pan over a medium heat. Add the carrots and garlic and season with salt and pepper. Add the pinch of sugar and fry for 2–5 minutes, until the carrots start to glaze. To make the carrots, heat 20g/¾oz of the butter in a frying pan over a medium heat. Add the carrots and garlic and season with salt and pepper. Add the pinch of sugar and fry for 2–5 minutes, until the carrots start to glaze. Add the stock, bring to a simmer and cover with a cartouche, piece of baking paper or lid. Cook for 6–8 minutes until the carrots are just tender. Turn off the heat and leave to cool a little. Strain, reserving the cooking water. Add the stock, bring to a simmer and cover with a cartouche, piece of baking paper or lid. Cook for 6–8 minutes until the carrots are just tender. Turn off the heat and leave to cool a little. Strain, reserving the cooking water. Pour three quarters of the cooking water into a saucepan. Bring to the boil and reduce by half. Add the saffron, if using, then turn the heat down to a simmer. Add small knobs of the remaining butter, whisking it in piece by piece, to create a rich, glistening butter sauce. Pour three quarters of the cooking water into a saucepan. Bring to the boil and reduce by half. Add the saffron, if using, then turn the heat down to a simmer. Add small knobs of the remaining butter, whisking it in piece by piece, to create a rich, glistening butter sauce. Add the carrots to the butter sauce to glaze and season with salt and pepper. Add a squeeze of lemon juice for some extra acidity. Stir in the blood orange, then add the watercress and wild garlic, if using, and stir until wilted in the butter sauce. Add the carrots to the butter sauce to glaze and season with salt and pepper. Add a squeeze of lemon juice for some extra acidity. Stir in the blood orange, then add the watercress and wild garlic, if using, and stir until wilted in the butter sauce. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, to make the cod, preheat the oven to 180C/160C Fan/Gas 4. Lay three slices of blood orange on a piece of baking paper on a baking tray. Place a fish portion on top and lightly season with salt and pepper. Lay one slice of blood orange on top and sprinkle with some sumac. Add a knob of butter and wrap up to make a parcel. Repeat to make three more parcels. Lay three slices of blood orange on a piece of baking paper on a baking tray. Place a fish portion on top and lightly season with salt and pepper. Lay one slice of blood orange on top and sprinkle with some sumac. Add a knob of butter and wrap up to make a parcel. Repeat to make three more parcels. Once the fish is at room temperature, cook in the oven for 10–12 minutes. Remove from the oven and leave to rest until cooked through. Once the fish is at room temperature, cook in the oven for 10–12 minutes. Remove from the oven and leave to rest until cooked through. Spoon the carrots with plenty of the buttery sauce into four serving bowls. Place the fish portions on top. Garnish with more wild garlic, if using, and watercress and serve. Spoon the carrots with plenty of the buttery sauce into four serving bowls. Place the fish portions on top. Garnish with more wild garlic, if using, and watercress and serve. Recipe tips You can use regular cod if you can't get hold of skrei cod for this recipe."
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Air fryer cod en papillote recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_cod_en_52685_16x9.jpg These colourful, steamy cod parcels are packed with Mediterranean flavours. Serve with a mixed salad for a healthy midweek meal. Each serving (excluding salad and new potatoes) provides 349 kcal, 24g protein, 6.7g carbohydrate (of which 5.2g sugars), 24g fat (of which 3.1g saturates), 3.5g fibre and 1.9g salt. 10g/⅓oz pine nuts½ small lemon2 cod or haddock fillets (125g/4½oz each), skinless, boneless, tail end (see tip)4 tsp sun-dried tomato paste or fresh basil pesto 40g/1½ oz roasted red or yellow peppers from a jar, drained and cut into thin strips30g/1oz pitted green and black olives, sliced or gently squished4–6 large fresh basil leaves, plus extra to serve20g/½oz sun-dried tomatoes from a jar, drained and sliced 2 tsp extra virgin olive oilsalt and freshly ground black peppersalad and/or new potatoes, to serve 10g/⅓oz pine nuts ½ small lemon 2 cod or haddock fillets (125g/4½oz each), skinless, boneless, tail end (see tip) 4 tsp sun-dried tomato paste or fresh basil pesto 40g/1½ oz roasted red or yellow peppers from a jar, drained and cut into thin strips 30g/1oz pitted green and black olives, sliced or gently squished 4–6 large fresh basil leaves, plus extra to serve 20g/½oz sun-dried tomatoes from a jar, drained and sliced 2 tsp extra virgin olive oil salt and freshly ground black pepper salad and/or new potatoes, to serve Method Remove the crisper plate (grill pan/tray) from the drawer (basket) of your air fryer. Scatter the pine nuts over the base and cook at 200C for about 3 minutes, or until lightly browned, checking and shaking after 2 minutes. Watch carefully and cook the last minute in 30 second increments. Tip the pine nuts into a bowl and set aside. Once the drawer is cool enough, carefully return the crisper plate.Cut one thin slice from the lemon and cut the slice in half. Cut what remains of the lemon into two wedges and set aside. Cut 2 x 30cm/12in baking paper circles (see tip), then fold in half and open out again. Place the fish fillets on one side of each piece of paper, skin-side up (you will still be able to tell, even though the fish is skinned). Spread the fish with the sundried tomato paste and top the wider half of each fillet with the toasted pine nuts, peppers, olives and basil leaves. Drizzle with the olive oil and season with a little salt and black pepper. Wrap the tail ends around the filling and place a slice of lemon on top to help keep the filling in place. Fold the paper over the fillings to make two semi-circles and fold in all the edges to make two crescent shaped parcels. Don’t overtighten or the heat won’t be able to penetrate the parcels. Preheat the air fryer at 200C for 3 minutes. Place the parcels carefully on the crisper plate (grill pan/tray) with the straighter sides facing each other but leaving as much space around the parcels as possible for air to flow.Cook at 180C for 12 minutes, or until the fish is just cooked and the filling is hot. Gently remove the paper parcels and divide between two plates. Serve with salad, new potatoes and the reserved lemon wedges for squeezing over. Remove the crisper plate (grill pan/tray) from the drawer (basket) of your air fryer. Scatter the pine nuts over the base and cook at 200C for about 3 minutes, or until lightly browned, checking and shaking after 2 minutes. Watch carefully and cook the last minute in 30 second increments. Tip the pine nuts into a bowl and set aside. Once the drawer is cool enough, carefully return the crisper plate. Remove the crisper plate (grill pan/tray) from the drawer (basket) of your air fryer. Scatter the pine nuts over the base and cook at 200C for about 3 minutes, or until lightly browned, checking and shaking after 2 minutes. Watch carefully and cook the last minute in 30 second increments. Tip the pine nuts into a bowl and set aside. Once the drawer is cool enough, carefully return the crisper plate. Cut one thin slice from the lemon and cut the slice in half. Cut what remains of the lemon into two wedges and set aside. Cut one thin slice from the lemon and cut the slice in half. Cut what remains of the lemon into two wedges and set aside. Cut 2 x 30cm/12in baking paper circles (see tip), then fold in half and open out again. Place the fish fillets on one side of each piece of paper, skin-side up (you will still be able to tell, even though the fish is skinned). Cut 2 x 30cm/12in baking paper circles (see tip), then fold in half and open out again. Place the fish fillets on one side of each piece of paper, skin-side up (you will still be able to tell, even though the fish is skinned). Spread the fish with the sundried tomato paste and top the wider half of each fillet with the toasted pine nuts, peppers, olives and basil leaves. Drizzle with the olive oil and season with a little salt and black pepper. Wrap the tail ends around the filling and place a slice of lemon on top to help keep the filling in place. Spread the fish with the sundried tomato paste and top the wider half of each fillet with the toasted pine nuts, peppers, olives and basil leaves. Drizzle with the olive oil and season with a little salt and black pepper. Wrap the tail ends around the filling and place a slice of lemon on top to help keep the filling in place. Fold the paper over the fillings to make two semi-circles and fold in all the edges to make two crescent shaped parcels. Don’t overtighten or the heat won’t be able to penetrate the parcels. Fold the paper over the fillings to make two semi-circles and fold in all the edges to make two crescent shaped parcels. Don’t overtighten or the heat won’t be able to penetrate the parcels. Preheat the air fryer at 200C for 3 minutes. Place the parcels carefully on the crisper plate (grill pan/tray) with the straighter sides facing each other but leaving as much space around the parcels as possible for air to flow. Preheat the air fryer at 200C for 3 minutes. Place the parcels carefully on the crisper plate (grill pan/tray) with the straighter sides facing each other but leaving as much space around the parcels as possible for air to flow. Cook at 180C for 12 minutes, or until the fish is just cooked and the filling is hot. Gently remove the paper parcels and divide between two plates. Serve with salad, new potatoes and the reserved lemon wedges for squeezing over. Cook at 180C for 12 minutes, or until the fish is just cooked and the filling is hot. Gently remove the paper parcels and divide between two plates. Serve with salad, new potatoes and the reserved lemon wedges for squeezing over. Recipe tips This recipe is designed to use tail-end cod or haddock fillets that wrap around the filling. If you buy thicker fillets or loin, you will need to place the filling ingredients on top of the fish instead. You could also try using sea bream or sea bass fillets. If the fish isn’t hot throughout after the 12 minutes, rewrap, return to the air fryer and cook for a few minutes more. To make the right sized pieces of paper for the parcels, place a large piece of baking paper on a worksurface and draw around a 25cm/10in dinner plate or cake tin to make two circles. Cut around the circles adding a 2.5cm/1in border to give 2 x 30cm/12in paper discs. Keep the paper well away from any heating element in the air fryer.
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"title": "Air fryer cod en papillote 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/air_fryer_cod_en_52685_16x9.jpg These colourful, steamy cod parcels are packed with Mediterranean flavours. Serve with a mixed salad for a healthy midweek meal. Each serving (excluding salad and new potatoes) provides 349 kcal, 24g protein, 6.7g carbohydrate (of which 5.2g sugars), 24g fat (of which 3.1g saturates), 3.5g fibre and 1.9g salt. 10g/⅓oz pine nuts½ small lemon2 cod or haddock fillets (125g/4½oz each), skinless, boneless, tail end (see tip)4 tsp sun-dried tomato paste or fresh basil pesto 40g/1½ oz roasted red or yellow peppers from a jar, drained and cut into thin strips30g/1oz pitted green and black olives, sliced or gently squished4–6 large fresh basil leaves, plus extra to serve20g/½oz sun-dried tomatoes from a jar, drained and sliced 2 tsp extra virgin olive oilsalt and freshly ground black peppersalad and/or new potatoes, to serve 10g/⅓oz pine nuts ½ small lemon 2 cod or haddock fillets (125g/4½oz each), skinless, boneless, tail end (see tip) 4 tsp sun-dried tomato paste or fresh basil pesto 40g/1½ oz roasted red or yellow peppers from a jar, drained and cut into thin strips 30g/1oz pitted green and black olives, sliced or gently squished 4–6 large fresh basil leaves, plus extra to serve 20g/½oz sun-dried tomatoes from a jar, drained and sliced 2 tsp extra virgin olive oil salt and freshly ground black pepper salad and/or new potatoes, to serve Method Remove the crisper plate (grill pan/tray) from the drawer (basket) of your air fryer. Scatter the pine nuts over the base and cook at 200C for about 3 minutes, or until lightly browned, checking and shaking after 2 minutes. Watch carefully and cook the last minute in 30 second increments. Tip the pine nuts into a bowl and set aside. Once the drawer is cool enough, carefully return the crisper plate.Cut one thin slice from the lemon and cut the slice in half. Cut what remains of the lemon into two wedges and set aside. Cut 2 x 30cm/12in baking paper circles (see tip), then fold in half and open out again. Place the fish fillets on one side of each piece of paper, skin-side up (you will still be able to tell, even though the fish is skinned). Spread the fish with the sundried tomato paste and top the wider half of each fillet with the toasted pine nuts, peppers, olives and basil leaves. Drizzle with the olive oil and season with a little salt and black pepper. Wrap the tail ends around the filling and place a slice of lemon on top to help keep the filling in place. Fold the paper over the fillings to make two semi-circles and fold in all the edges to make two crescent shaped parcels. Don’t overtighten or the heat won’t be able to penetrate the parcels. Preheat the air fryer at 200C for 3 minutes. Place the parcels carefully on the crisper plate (grill pan/tray) with the straighter sides facing each other but leaving as much space around the parcels as possible for air to flow.Cook at 180C for 12 minutes, or until the fish is just cooked and the filling is hot. Gently remove the paper parcels and divide between two plates. Serve with salad, new potatoes and the reserved lemon wedges for squeezing over. Remove the crisper plate (grill pan/tray) from the drawer (basket) of your air fryer. Scatter the pine nuts over the base and cook at 200C for about 3 minutes, or until lightly browned, checking and shaking after 2 minutes. Watch carefully and cook the last minute in 30 second increments. Tip the pine nuts into a bowl and set aside. Once the drawer is cool enough, carefully return the crisper plate. Remove the crisper plate (grill pan/tray) from the drawer (basket) of your air fryer. Scatter the pine nuts over the base and cook at 200C for about 3 minutes, or until lightly browned, checking and shaking after 2 minutes. Watch carefully and cook the last minute in 30 second increments. Tip the pine nuts into a bowl and set aside. Once the drawer is cool enough, carefully return the crisper plate. Cut one thin slice from the lemon and cut the slice in half. Cut what remains of the lemon into two wedges and set aside. Cut one thin slice from the lemon and cut the slice in half. Cut what remains of the lemon into two wedges and set aside. Cut 2 x 30cm/12in baking paper circles (see tip), then fold in half and open out again. Place the fish fillets on one side of each piece of paper, skin-side up (you will still be able to tell, even though the fish is skinned). Cut 2 x 30cm/12in baking paper circles (see tip), then fold in half and open out again. Place the fish fillets on one side of each piece of paper, skin-side up (you will still be able to tell, even though the fish is skinned). Spread the fish with the sundried tomato paste and top the wider half of each fillet with the toasted pine nuts, peppers, olives and basil leaves. Drizzle with the olive oil and season with a little salt and black pepper. Wrap the tail ends around the filling and place a slice of lemon on top to help keep the filling in place. Spread the fish with the sundried tomato paste and top the wider half of each fillet with the toasted pine nuts, peppers, olives and basil leaves. Drizzle with the olive oil and season with a little salt and black pepper. Wrap the tail ends around the filling and place a slice of lemon on top to help keep the filling in place. Fold the paper over the fillings to make two semi-circles and fold in all the edges to make two crescent shaped parcels. Don’t overtighten or the heat won’t be able to penetrate the parcels. Fold the paper over the fillings to make two semi-circles and fold in all the edges to make two crescent shaped parcels. Don’t overtighten or the heat won’t be able to penetrate the parcels. Preheat the air fryer at 200C for 3 minutes. Place the parcels carefully on the crisper plate (grill pan/tray) with the straighter sides facing each other but leaving as much space around the parcels as possible for air to flow. Preheat the air fryer at 200C for 3 minutes. Place the parcels carefully on the crisper plate (grill pan/tray) with the straighter sides facing each other but leaving as much space around the parcels as possible for air to flow. Cook at 180C for 12 minutes, or until the fish is just cooked and the filling is hot. Gently remove the paper parcels and divide between two plates. Serve with salad, new potatoes and the reserved lemon wedges for squeezing over. Cook at 180C for 12 minutes, or until the fish is just cooked and the filling is hot. Gently remove the paper parcels and divide between two plates. Serve with salad, new potatoes and the reserved lemon wedges for squeezing over. Recipe tips This recipe is designed to use tail-end cod or haddock fillets that wrap around the filling. If you buy thicker fillets or loin, you will need to place the filling ingredients on top of the fish instead. You could also try using sea bream or sea bass fillets. If the fish isn’t hot throughout after the 12 minutes, rewrap, return to the air fryer and cook for a few minutes more. To make the right sized pieces of paper for the parcels, place a large piece of baking paper on a worksurface and draw around a 25cm/10in dinner plate or cake tin to make two circles. Cut around the circles adding a 2.5cm/1in border to give 2 x 30cm/12in paper discs. Keep the paper well away from any heating element in the air fryer."
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e438f370d6d9525650a4bf26a551750783c94adec0a7c6170073bd03d4ff2acb
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Malaysian-style fried fish sandwich recipe
To make the salt and chilli fries, place the cut potatoes in a bowl of cold water for at least 30 minutes to remove the excess starch. Drain and pat them completely dry with a clean kitchen towel.Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 160C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the crinkle-cut potatoes in batches for about 3–4 minutes, just until they begin to soften but haven’t turned golden. This step helps to cook the insides of the fries without browning them. Remove and drain on paper towels.Increase the oil temperature to (190°C). Fry the blanched fries again in batches for 3–5 minutes or until they turn golden brown and crispy. Remove and drain on a fresh paper towel.To make the salt and chilli seasoning, mix all the ingredients well in a bowl and set aside. While the fries are still hot, place them in a large bowl and toss the fries in the salt and chilli fries seasoning. Place on a serving plate and top with the spring onions and fresh chillies. Keep warm. To make the fish, pat the cod fillets dry with kitchen paper. Season both sides of the fish with salt and set aside.In one shallow bowl, place the plain flour. In a second bowl, add the eggs. In a third bowl, mix the desiccated coconut, sweet potato starch, turmeric, and a pinch of salt.Take each cod fillet and first dredge it in the plain flour, shaking off any excess. Next, dip the floured fish into the beaten eggs, ensuring it's fully coated. Finally, press the fish into the coconut and starch mixture, making sure it's evenly coated on all sides.Fill a large saucepan about two-thirds full of oil and place over a medium heat. Once the oil is hot (you can test it by dropping a small piece of batter in to see if it sizzles), carefully place the coated cod fillets into the pan. Fry for 3–4 minutes on each side or until the fish is golden brown and cooked through. The internal temperature should reach 63ºC (145°F).Remove the fish from the oil and place it on a plate lined with kitchen paper to drain the excess oil.To assemble, mix 3 tablespoons of the sambal paste with the mayonnaise in a bowl. To serve, lightly toast the milk buns for extra texture. Spread a bit of sambal mayonnaise on the bottom of the buns then place the fish fillets on top, a tablespoon more of sambal, sliced cucumber some crispy shallots and chopped peanuts and then top with the other half of the buns. Serve the salt and chilli fries on the side. To make the salt and chilli fries, place the cut potatoes in a bowl of cold water for at least 30 minutes to remove the excess starch. Drain and pat them completely dry with a clean kitchen towel. To make the salt and chilli fries, place the cut potatoes in a bowl of cold water for at least 30 minutes to remove the excess starch. Drain and pat them completely dry with a clean kitchen towel. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 160C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 160C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the crinkle-cut potatoes in batches for about 3–4 minutes, just until they begin to soften but haven’t turned golden. This step helps to cook the insides of the fries without browning them. Remove and drain on paper towels. Fry the crinkle-cut potatoes in batches for about 3–4 minutes, just until they begin to soften but haven’t turned golden. This step helps to cook the insides of the fries without browning them. Remove and drain on paper towels. Increase the oil temperature to (190°C). Fry the blanched fries again in batches for 3–5 minutes or until they turn golden brown and crispy. Remove and drain on a fresh paper towel. Increase the oil temperature to (190°C). Fry the blanched fries again in batches for 3–5 minutes or until they turn golden brown and crispy. Remove and drain on a fresh paper towel. To make the salt and chilli seasoning, mix all the ingredients well in a bowl and set aside. To make the salt and chilli seasoning, mix all the ingredients well in a bowl and set aside. While the fries are still hot, place them in a large bowl and toss the fries in the salt and chilli fries seasoning. Place on a serving plate and top with the spring onions and fresh chillies. Keep warm. While the fries are still hot, place them in a large bowl and toss the fries in the salt and chilli fries seasoning. Place on a serving plate and top with the spring onions and fresh chillies. Keep warm. To make the fish, pat the cod fillets dry with kitchen paper. Season both sides of the fish with salt and set aside. To make the fish, pat the cod fillets dry with kitchen paper. Season both sides of the fish with salt and set aside. In one shallow bowl, place the plain flour. In a second bowl, add the eggs. In a third bowl, mix the desiccated coconut, sweet potato starch, turmeric, and a pinch of salt. In one shallow bowl, place the plain flour. In a second bowl, add the eggs. In a third bowl, mix the desiccated coconut, sweet potato starch, turmeric, and a pinch of salt. Take each cod fillet and first dredge it in the plain flour, shaking off any excess. Next, dip the floured fish into the beaten eggs, ensuring it's fully coated. Finally, press the fish into the coconut and starch mixture, making sure it's evenly coated on all sides. Take each cod fillet and first dredge it in the plain flour, shaking off any excess. Next, dip the floured fish into the beaten eggs, ensuring it's fully coated. Finally, press the fish into the coconut and starch mixture, making sure it's evenly coated on all sides. Fill a large saucepan about two-thirds full of oil and place over a medium heat. Once the oil is hot (you can test it by dropping a small piece of batter in to see if it sizzles), carefully place the coated cod fillets into the pan. Fry for 3–4 minutes on each side or until the fish is golden brown and cooked through. The internal temperature should reach 63ºC (145°F). Fill a large saucepan about two-thirds full of oil and place over a medium heat. Once the oil is hot (you can test it by dropping a small piece of batter in to see if it sizzles), carefully place the coated cod fillets into the pan. Fry for 3–4 minutes on each side or until the fish is golden brown and cooked through. The internal temperature should reach 63ºC (145°F). Remove the fish from the oil and place it on a plate lined with kitchen paper to drain the excess oil. Remove the fish from the oil and place it on a plate lined with kitchen paper to drain the excess oil. To assemble, mix 3 tablespoons of the sambal paste with the mayonnaise in a bowl. To assemble, mix 3 tablespoons of the sambal paste with the mayonnaise in a bowl. To serve, lightly toast the milk buns for extra texture. Spread a bit of sambal mayonnaise on the bottom of the buns then place the fish fillets on top, a tablespoon more of sambal, sliced cucumber some crispy shallots and chopped peanuts and then top with the other half of the buns. Serve the salt and chilli fries on the side. To serve, lightly toast the milk buns for extra texture. Spread a bit of sambal mayonnaise on the bottom of the buns then place the fish fillets on top, a tablespoon more of sambal, sliced cucumber some crispy shallots and chopped peanuts and then top with the other half of the buns. Serve the salt and chilli fries on the side.
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"title": "Malaysian-style fried fish sandwich recipe",
"content": "To make the salt and chilli fries, place the cut potatoes in a bowl of cold water for at least 30 minutes to remove the excess starch. Drain and pat them completely dry with a clean kitchen towel.Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 160C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the crinkle-cut potatoes in batches for about 3–4 minutes, just until they begin to soften but haven’t turned golden. This step helps to cook the insides of the fries without browning them. Remove and drain on paper towels.Increase the oil temperature to (190°C). Fry the blanched fries again in batches for 3–5 minutes or until they turn golden brown and crispy. Remove and drain on a fresh paper towel.To make the salt and chilli seasoning, mix all the ingredients well in a bowl and set aside. While the fries are still hot, place them in a large bowl and toss the fries in the salt and chilli fries seasoning. Place on a serving plate and top with the spring onions and fresh chillies. Keep warm. To make the fish, pat the cod fillets dry with kitchen paper. Season both sides of the fish with salt and set aside.In one shallow bowl, place the plain flour. In a second bowl, add the eggs. In a third bowl, mix the desiccated coconut, sweet potato starch, turmeric, and a pinch of salt.Take each cod fillet and first dredge it in the plain flour, shaking off any excess. Next, dip the floured fish into the beaten eggs, ensuring it's fully coated. Finally, press the fish into the coconut and starch mixture, making sure it's evenly coated on all sides.Fill a large saucepan about two-thirds full of oil and place over a medium heat. Once the oil is hot (you can test it by dropping a small piece of batter in to see if it sizzles), carefully place the coated cod fillets into the pan. Fry for 3–4 minutes on each side or until the fish is golden brown and cooked through. The internal temperature should reach 63ºC (145°F).Remove the fish from the oil and place it on a plate lined with kitchen paper to drain the excess oil.To assemble, mix 3 tablespoons of the sambal paste with the mayonnaise in a bowl. To serve, lightly toast the milk buns for extra texture. Spread a bit of sambal mayonnaise on the bottom of the buns then place the fish fillets on top, a tablespoon more of sambal, sliced cucumber some crispy shallots and chopped peanuts and then top with the other half of the buns. Serve the salt and chilli fries on the side. To make the salt and chilli fries, place the cut potatoes in a bowl of cold water for at least 30 minutes to remove the excess starch. Drain and pat them completely dry with a clean kitchen towel. To make the salt and chilli fries, place the cut potatoes in a bowl of cold water for at least 30 minutes to remove the excess starch. Drain and pat them completely dry with a clean kitchen towel. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 160C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 160C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the crinkle-cut potatoes in batches for about 3–4 minutes, just until they begin to soften but haven’t turned golden. This step helps to cook the insides of the fries without browning them. Remove and drain on paper towels. Fry the crinkle-cut potatoes in batches for about 3–4 minutes, just until they begin to soften but haven’t turned golden. This step helps to cook the insides of the fries without browning them. Remove and drain on paper towels. Increase the oil temperature to (190°C). Fry the blanched fries again in batches for 3–5 minutes or until they turn golden brown and crispy. Remove and drain on a fresh paper towel. Increase the oil temperature to (190°C). Fry the blanched fries again in batches for 3–5 minutes or until they turn golden brown and crispy. Remove and drain on a fresh paper towel. To make the salt and chilli seasoning, mix all the ingredients well in a bowl and set aside. To make the salt and chilli seasoning, mix all the ingredients well in a bowl and set aside. While the fries are still hot, place them in a large bowl and toss the fries in the salt and chilli fries seasoning. Place on a serving plate and top with the spring onions and fresh chillies. Keep warm. While the fries are still hot, place them in a large bowl and toss the fries in the salt and chilli fries seasoning. Place on a serving plate and top with the spring onions and fresh chillies. Keep warm. To make the fish, pat the cod fillets dry with kitchen paper. Season both sides of the fish with salt and set aside. To make the fish, pat the cod fillets dry with kitchen paper. Season both sides of the fish with salt and set aside. In one shallow bowl, place the plain flour. In a second bowl, add the eggs. In a third bowl, mix the desiccated coconut, sweet potato starch, turmeric, and a pinch of salt. In one shallow bowl, place the plain flour. In a second bowl, add the eggs. In a third bowl, mix the desiccated coconut, sweet potato starch, turmeric, and a pinch of salt. Take each cod fillet and first dredge it in the plain flour, shaking off any excess. Next, dip the floured fish into the beaten eggs, ensuring it's fully coated. Finally, press the fish into the coconut and starch mixture, making sure it's evenly coated on all sides. Take each cod fillet and first dredge it in the plain flour, shaking off any excess. Next, dip the floured fish into the beaten eggs, ensuring it's fully coated. Finally, press the fish into the coconut and starch mixture, making sure it's evenly coated on all sides. Fill a large saucepan about two-thirds full of oil and place over a medium heat. Once the oil is hot (you can test it by dropping a small piece of batter in to see if it sizzles), carefully place the coated cod fillets into the pan. Fry for 3–4 minutes on each side or until the fish is golden brown and cooked through. The internal temperature should reach 63ºC (145°F). Fill a large saucepan about two-thirds full of oil and place over a medium heat. Once the oil is hot (you can test it by dropping a small piece of batter in to see if it sizzles), carefully place the coated cod fillets into the pan. Fry for 3–4 minutes on each side or until the fish is golden brown and cooked through. The internal temperature should reach 63ºC (145°F). Remove the fish from the oil and place it on a plate lined with kitchen paper to drain the excess oil. Remove the fish from the oil and place it on a plate lined with kitchen paper to drain the excess oil. To assemble, mix 3 tablespoons of the sambal paste with the mayonnaise in a bowl. To assemble, mix 3 tablespoons of the sambal paste with the mayonnaise in a bowl. To serve, lightly toast the milk buns for extra texture. Spread a bit of sambal mayonnaise on the bottom of the buns then place the fish fillets on top, a tablespoon more of sambal, sliced cucumber some crispy shallots and chopped peanuts and then top with the other half of the buns. Serve the salt and chilli fries on the side. To serve, lightly toast the milk buns for extra texture. Spread a bit of sambal mayonnaise on the bottom of the buns then place the fish fillets on top, a tablespoon more of sambal, sliced cucumber some crispy shallots and chopped peanuts and then top with the other half of the buns. Serve the salt and chilli fries on the side."
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623834f41a4225dfeabfb353f88287f7a7d5d9749a0d1510cb9a895606b8990f
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Curried fish and chips recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_fish_and_chips_47057_16x9.jpg A speedy air fryer fish and chips with a curried crumb, minty peas and homemade chips. Perfect for a fakeaway Friday. For this recipe you will need a food processor and an air fryer. 4 medium-large Maris Piper potatoes4 tsp olive oilsalt and freshly ground black pepper 4 medium-large Maris Piper potatoes 4 tsp olive oil salt and freshly ground black pepper 4 cod fillets 4 slices wholegrain bread2 tbsp plain flour2 tsp medium curry powder1 tsp paprika½ tsp mild chilli powder1 tsp salt2 free-range eggsolive oil, for frying 4 cod fillets 4 slices wholegrain bread 2 tbsp plain flour 2 tsp medium curry powder 1 tsp paprika ½ tsp mild chilli powder 1 tsp salt 2 free-range eggs olive oil, for frying 250g/9oz frozen peas2 garlic cloves, choppedhandful fresh mint leaves2 tbsp extra virgin olive oil½ lemon, juice onlysalt and freshly ground black pepper 250g/9oz frozen peas 2 garlic cloves, chopped handful fresh mint leaves 2 tbsp extra virgin olive oil ½ lemon, juice only salt and freshly ground black pepper Method Wash and dry the potatoes but keep the skin on. Cut in 1cm/½in-thick slices and then slice the other way to make chips. In a bowl, toss the potato in the oil and season with salt and pepper. Then lay flat and well-spaced out on a baking tray that fits in your air fryer (or place straight in the air fryer basket).Air fry for about 20–30 minutes at 200C until crispy and soft in the centre.Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper. Blitz the bread slices in a food processor until broken into breadcrumbs (depending on the size of your food processor, you might need to do this in batches). Transfer to a large mixing bowl.Put the flour on a large plate or shallow bowl.In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs.Line the flour, egg mixture and breadcrumbs up on your worksurface. Line a baking tray with baking paper. Using one hand (it gets messy), coat a fish fillet with flour, then dip in the curried egg mixture to cover completely and then finally place into the breadcrumbs to coat all over. Transfer to the lined tray and repeat with the remaining fish. Leave to rest for 15 minutes.Heat a large frying pan over a medium heat. Add the olive oil, and once hot, carefully add the fish and fry for 4 minutes on each side. Alternatively, you can bake them for about 20 minutes, but make sure that you spray oil on the top. While the fish are being fried or baked, boil the peas in a saucepan for about 2 minutes. Drain and transfer to a blender or food processor. Add the garlic, mint leaves, extra virgin olive oil and lemon juice. Season with salt and pepper. Pulse until you get a coarse texture.Serve the fish and chips with the minty peas. Wash and dry the potatoes but keep the skin on. Cut in 1cm/½in-thick slices and then slice the other way to make chips. Wash and dry the potatoes but keep the skin on. Cut in 1cm/½in-thick slices and then slice the other way to make chips. In a bowl, toss the potato in the oil and season with salt and pepper. Then lay flat and well-spaced out on a baking tray that fits in your air fryer (or place straight in the air fryer basket). In a bowl, toss the potato in the oil and season with salt and pepper. Then lay flat and well-spaced out on a baking tray that fits in your air fryer (or place straight in the air fryer basket). Air fry for about 20–30 minutes at 200C until crispy and soft in the centre. Air fry for about 20–30 minutes at 200C until crispy and soft in the centre. Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper. Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper. Blitz the bread slices in a food processor until broken into breadcrumbs (depending on the size of your food processor, you might need to do this in batches). Transfer to a large mixing bowl. Blitz the bread slices in a food processor until broken into breadcrumbs (depending on the size of your food processor, you might need to do this in batches). Transfer to a large mixing bowl. Put the flour on a large plate or shallow bowl. Put the flour on a large plate or shallow bowl. In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs. In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs. Line the flour, egg mixture and breadcrumbs up on your worksurface. Line a baking tray with baking paper. Using one hand (it gets messy), coat a fish fillet with flour, then dip in the curried egg mixture to cover completely and then finally place into the breadcrumbs to coat all over. Transfer to the lined tray and repeat with the remaining fish. Leave to rest for 15 minutes. Line the flour, egg mixture and breadcrumbs up on your worksurface. Line a baking tray with baking paper. Using one hand (it gets messy), coat a fish fillet with flour, then dip in the curried egg mixture to cover completely and then finally place into the breadcrumbs to coat all over. Transfer to the lined tray and repeat with the remaining fish. Leave to rest for 15 minutes. Heat a large frying pan over a medium heat. Add the olive oil, and once hot, carefully add the fish and fry for 4 minutes on each side. Alternatively, you can bake them for about 20 minutes, but make sure that you spray oil on the top. Heat a large frying pan over a medium heat. Add the olive oil, and once hot, carefully add the fish and fry for 4 minutes on each side. Alternatively, you can bake them for about 20 minutes, but make sure that you spray oil on the top. While the fish are being fried or baked, boil the peas in a saucepan for about 2 minutes. Drain and transfer to a blender or food processor. Add the garlic, mint leaves, extra virgin olive oil and lemon juice. Season with salt and pepper. Pulse until you get a coarse texture. While the fish are being fried or baked, boil the peas in a saucepan for about 2 minutes. Drain and transfer to a blender or food processor. Add the garlic, mint leaves, extra virgin olive oil and lemon juice. Season with salt and pepper. Pulse until you get a coarse texture. Serve the fish and chips with the minty peas. Serve the fish and chips with the minty peas.
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"title": "Curried fish and chips recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_fish_and_chips_47057_16x9.jpg A speedy air fryer fish and chips with a curried crumb, minty peas and homemade chips. Perfect for a fakeaway Friday. For this recipe you will need a food processor and an air fryer. 4 medium-large Maris Piper potatoes4 tsp olive oilsalt and freshly ground black pepper 4 medium-large Maris Piper potatoes 4 tsp olive oil salt and freshly ground black pepper 4 cod fillets 4 slices wholegrain bread2 tbsp plain flour2 tsp medium curry powder1 tsp paprika½ tsp mild chilli powder1 tsp salt2 free-range eggsolive oil, for frying 4 cod fillets 4 slices wholegrain bread 2 tbsp plain flour 2 tsp medium curry powder 1 tsp paprika ½ tsp mild chilli powder 1 tsp salt 2 free-range eggs olive oil, for frying 250g/9oz frozen peas2 garlic cloves, choppedhandful fresh mint leaves2 tbsp extra virgin olive oil½ lemon, juice onlysalt and freshly ground black pepper 250g/9oz frozen peas 2 garlic cloves, chopped handful fresh mint leaves 2 tbsp extra virgin olive oil ½ lemon, juice only salt and freshly ground black pepper Method Wash and dry the potatoes but keep the skin on. Cut in 1cm/½in-thick slices and then slice the other way to make chips. In a bowl, toss the potato in the oil and season with salt and pepper. Then lay flat and well-spaced out on a baking tray that fits in your air fryer (or place straight in the air fryer basket).Air fry for about 20–30 minutes at 200C until crispy and soft in the centre.Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper. Blitz the bread slices in a food processor until broken into breadcrumbs (depending on the size of your food processor, you might need to do this in batches). Transfer to a large mixing bowl.Put the flour on a large plate or shallow bowl.In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs.Line the flour, egg mixture and breadcrumbs up on your worksurface. Line a baking tray with baking paper. Using one hand (it gets messy), coat a fish fillet with flour, then dip in the curried egg mixture to cover completely and then finally place into the breadcrumbs to coat all over. Transfer to the lined tray and repeat with the remaining fish. Leave to rest for 15 minutes.Heat a large frying pan over a medium heat. Add the olive oil, and once hot, carefully add the fish and fry for 4 minutes on each side. Alternatively, you can bake them for about 20 minutes, but make sure that you spray oil on the top. While the fish are being fried or baked, boil the peas in a saucepan for about 2 minutes. Drain and transfer to a blender or food processor. Add the garlic, mint leaves, extra virgin olive oil and lemon juice. Season with salt and pepper. Pulse until you get a coarse texture.Serve the fish and chips with the minty peas. Wash and dry the potatoes but keep the skin on. Cut in 1cm/½in-thick slices and then slice the other way to make chips. Wash and dry the potatoes but keep the skin on. Cut in 1cm/½in-thick slices and then slice the other way to make chips. In a bowl, toss the potato in the oil and season with salt and pepper. Then lay flat and well-spaced out on a baking tray that fits in your air fryer (or place straight in the air fryer basket). In a bowl, toss the potato in the oil and season with salt and pepper. Then lay flat and well-spaced out on a baking tray that fits in your air fryer (or place straight in the air fryer basket). Air fry for about 20–30 minutes at 200C until crispy and soft in the centre. Air fry for about 20–30 minutes at 200C until crispy and soft in the centre. Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper. Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper. Blitz the bread slices in a food processor until broken into breadcrumbs (depending on the size of your food processor, you might need to do this in batches). Transfer to a large mixing bowl. Blitz the bread slices in a food processor until broken into breadcrumbs (depending on the size of your food processor, you might need to do this in batches). Transfer to a large mixing bowl. Put the flour on a large plate or shallow bowl. Put the flour on a large plate or shallow bowl. In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs. In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs. Line the flour, egg mixture and breadcrumbs up on your worksurface. Line a baking tray with baking paper. Using one hand (it gets messy), coat a fish fillet with flour, then dip in the curried egg mixture to cover completely and then finally place into the breadcrumbs to coat all over. Transfer to the lined tray and repeat with the remaining fish. Leave to rest for 15 minutes. Line the flour, egg mixture and breadcrumbs up on your worksurface. Line a baking tray with baking paper. Using one hand (it gets messy), coat a fish fillet with flour, then dip in the curried egg mixture to cover completely and then finally place into the breadcrumbs to coat all over. Transfer to the lined tray and repeat with the remaining fish. Leave to rest for 15 minutes. Heat a large frying pan over a medium heat. Add the olive oil, and once hot, carefully add the fish and fry for 4 minutes on each side. Alternatively, you can bake them for about 20 minutes, but make sure that you spray oil on the top. Heat a large frying pan over a medium heat. Add the olive oil, and once hot, carefully add the fish and fry for 4 minutes on each side. Alternatively, you can bake them for about 20 minutes, but make sure that you spray oil on the top. While the fish are being fried or baked, boil the peas in a saucepan for about 2 minutes. Drain and transfer to a blender or food processor. Add the garlic, mint leaves, extra virgin olive oil and lemon juice. Season with salt and pepper. Pulse until you get a coarse texture. While the fish are being fried or baked, boil the peas in a saucepan for about 2 minutes. Drain and transfer to a blender or food processor. Add the garlic, mint leaves, extra virgin olive oil and lemon juice. Season with salt and pepper. Pulse until you get a coarse texture. Serve the fish and chips with the minty peas. Serve the fish and chips with the minty peas."
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Bourride of mullet, gurnard and fresh salted cod recipe
To make the cod, sprinkle the salt over the base of a plastic container to make a layer that is 1cm/½in deep.Put the cod fillet on top and then completely cover it in another thick layer of salt. Cover and chill in the fridge overnight.By the next day, the salt will have turned to brine. Remove the cod from the brine and rinse under cold water. Cover with fresh water and leave to soak for 1 hour. After soaking, cut the cod into 50g/1¾oz pieces and set aside.To make the fish stock, put all of the ingredients and 2.5 litres/4½ pints water in a large saucepan and simmer very gently for 30 minutes. Strain through a muslin-lined fine sieve into a large bowl and set aside. (If not using immediately, leave to cool then chill or freeze.)To make the aioli, place the garlic, salt, egg yolk and lemon juice in a bowl. Combine using a whisk or an electric hand-held mixer. Very gradually whisk in the oil to make a thick mayonnaise-like mixture. Set aside. To make the bourride, heat the oil in a large saucepan. Add the onion, leek, fennel, garlic and orange zest and fry gently without colouring for 5 minutes. Add the tomato, bay leaf, thyme and salt. Pour in the reserved fish stock, bring to the boil and simmer for 30 minutes. Add the mullet, gurnard and cod pieces and simmer gently for 5 minutes. Carefully lift the fish pieces out onto a warmed serving dish and keep warm. Strain the cooking liquor through a fine sieve into a clean saucepan, pressing out as much liquid as you can with the back of a ladle. Whisk a ladle of the cooking liquor into the bowl of aioli. Stir the mixture back into the pan and cook over a low heat until slightly thickened. Do not let it boil. Meanwhile, to make the harissa, blend all of the ingredients in a food processor or blender until smooth.To make the croûtons, heat the oil in a frying pan and fry the bread on both sides until crisp and golden.Spread the croûtons with the harissa.Divide the fish pieces between warmed bowls and evenly pour the aioli fish sauce into each bowl. Serve with the harissa croûtons. To make the cod, sprinkle the salt over the base of a plastic container to make a layer that is 1cm/½in deep. To make the cod, sprinkle the salt over the base of a plastic container to make a layer that is 1cm/½in deep. Put the cod fillet on top and then completely cover it in another thick layer of salt. Cover and chill in the fridge overnight. Put the cod fillet on top and then completely cover it in another thick layer of salt. Cover and chill in the fridge overnight. By the next day, the salt will have turned to brine. Remove the cod from the brine and rinse under cold water. Cover with fresh water and leave to soak for 1 hour. After soaking, cut the cod into 50g/1¾oz pieces and set aside. By the next day, the salt will have turned to brine. Remove the cod from the brine and rinse under cold water. Cover with fresh water and leave to soak for 1 hour. After soaking, cut the cod into 50g/1¾oz pieces and set aside. To make the fish stock, put all of the ingredients and 2.5 litres/4½ pints water in a large saucepan and simmer very gently for 30 minutes. To make the fish stock, put all of the ingredients and 2.5 litres/4½ pints water in a large saucepan and simmer very gently for 30 minutes. Strain through a muslin-lined fine sieve into a large bowl and set aside. (If not using immediately, leave to cool then chill or freeze.) Strain through a muslin-lined fine sieve into a large bowl and set aside. (If not using immediately, leave to cool then chill or freeze.) To make the aioli, place the garlic, salt, egg yolk and lemon juice in a bowl. To make the aioli, place the garlic, salt, egg yolk and lemon juice in a bowl. Combine using a whisk or an electric hand-held mixer. Very gradually whisk in the oil to make a thick mayonnaise-like mixture. Set aside. Combine using a whisk or an electric hand-held mixer. Very gradually whisk in the oil to make a thick mayonnaise-like mixture. Set aside. To make the bourride, heat the oil in a large saucepan. Add the onion, leek, fennel, garlic and orange zest and fry gently without colouring for 5 minutes. To make the bourride, heat the oil in a large saucepan. Add the onion, leek, fennel, garlic and orange zest and fry gently without colouring for 5 minutes. Add the tomato, bay leaf, thyme and salt. Pour in the reserved fish stock, bring to the boil and simmer for 30 minutes. Add the tomato, bay leaf, thyme and salt. Pour in the reserved fish stock, bring to the boil and simmer for 30 minutes. Add the mullet, gurnard and cod pieces and simmer gently for 5 minutes. Carefully lift the fish pieces out onto a warmed serving dish and keep warm. Add the mullet, gurnard and cod pieces and simmer gently for 5 minutes. Carefully lift the fish pieces out onto a warmed serving dish and keep warm. Strain the cooking liquor through a fine sieve into a clean saucepan, pressing out as much liquid as you can with the back of a ladle. Strain the cooking liquor through a fine sieve into a clean saucepan, pressing out as much liquid as you can with the back of a ladle. Whisk a ladle of the cooking liquor into the bowl of aioli. Stir the mixture back into the pan and cook over a low heat until slightly thickened. Do not let it boil. Whisk a ladle of the cooking liquor into the bowl of aioli. Stir the mixture back into the pan and cook over a low heat until slightly thickened. Do not let it boil. Meanwhile, to make the harissa, blend all of the ingredients in a food processor or blender until smooth. Meanwhile, to make the harissa, blend all of the ingredients in a food processor or blender until smooth. To make the croûtons, heat the oil in a frying pan and fry the bread on both sides until crisp and golden. To make the croûtons, heat the oil in a frying pan and fry the bread on both sides until crisp and golden. Spread the croûtons with the harissa. Spread the croûtons with the harissa. Divide the fish pieces between warmed bowls and evenly pour the aioli fish sauce into each bowl. Serve with the harissa croûtons. Divide the fish pieces between warmed bowls and evenly pour the aioli fish sauce into each bowl. Serve with the harissa croûtons.
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"title": "Bourride of mullet, gurnard and fresh salted cod recipe",
"content": "To make the cod, sprinkle the salt over the base of a plastic container to make a layer that is 1cm/½in deep.Put the cod fillet on top and then completely cover it in another thick layer of salt. Cover and chill in the fridge overnight.By the next day, the salt will have turned to brine. Remove the cod from the brine and rinse under cold water. Cover with fresh water and leave to soak for 1 hour. After soaking, cut the cod into 50g/1¾oz pieces and set aside.To make the fish stock, put all of the ingredients and 2.5 litres/4½ pints water in a large saucepan and simmer very gently for 30 minutes. Strain through a muslin-lined fine sieve into a large bowl and set aside. (If not using immediately, leave to cool then chill or freeze.)To make the aioli, place the garlic, salt, egg yolk and lemon juice in a bowl. Combine using a whisk or an electric hand-held mixer. Very gradually whisk in the oil to make a thick mayonnaise-like mixture. Set aside. To make the bourride, heat the oil in a large saucepan. Add the onion, leek, fennel, garlic and orange zest and fry gently without colouring for 5 minutes. Add the tomato, bay leaf, thyme and salt. Pour in the reserved fish stock, bring to the boil and simmer for 30 minutes. Add the mullet, gurnard and cod pieces and simmer gently for 5 minutes. Carefully lift the fish pieces out onto a warmed serving dish and keep warm. Strain the cooking liquor through a fine sieve into a clean saucepan, pressing out as much liquid as you can with the back of a ladle. Whisk a ladle of the cooking liquor into the bowl of aioli. Stir the mixture back into the pan and cook over a low heat until slightly thickened. Do not let it boil. Meanwhile, to make the harissa, blend all of the ingredients in a food processor or blender until smooth.To make the croûtons, heat the oil in a frying pan and fry the bread on both sides until crisp and golden.Spread the croûtons with the harissa.Divide the fish pieces between warmed bowls and evenly pour the aioli fish sauce into each bowl. Serve with the harissa croûtons. To make the cod, sprinkle the salt over the base of a plastic container to make a layer that is 1cm/½in deep. To make the cod, sprinkle the salt over the base of a plastic container to make a layer that is 1cm/½in deep. Put the cod fillet on top and then completely cover it in another thick layer of salt. Cover and chill in the fridge overnight. Put the cod fillet on top and then completely cover it in another thick layer of salt. Cover and chill in the fridge overnight. By the next day, the salt will have turned to brine. Remove the cod from the brine and rinse under cold water. Cover with fresh water and leave to soak for 1 hour. After soaking, cut the cod into 50g/1¾oz pieces and set aside. By the next day, the salt will have turned to brine. Remove the cod from the brine and rinse under cold water. Cover with fresh water and leave to soak for 1 hour. After soaking, cut the cod into 50g/1¾oz pieces and set aside. To make the fish stock, put all of the ingredients and 2.5 litres/4½ pints water in a large saucepan and simmer very gently for 30 minutes. To make the fish stock, put all of the ingredients and 2.5 litres/4½ pints water in a large saucepan and simmer very gently for 30 minutes. Strain through a muslin-lined fine sieve into a large bowl and set aside. (If not using immediately, leave to cool then chill or freeze.) Strain through a muslin-lined fine sieve into a large bowl and set aside. (If not using immediately, leave to cool then chill or freeze.) To make the aioli, place the garlic, salt, egg yolk and lemon juice in a bowl. To make the aioli, place the garlic, salt, egg yolk and lemon juice in a bowl. Combine using a whisk or an electric hand-held mixer. Very gradually whisk in the oil to make a thick mayonnaise-like mixture. Set aside. Combine using a whisk or an electric hand-held mixer. Very gradually whisk in the oil to make a thick mayonnaise-like mixture. Set aside. To make the bourride, heat the oil in a large saucepan. Add the onion, leek, fennel, garlic and orange zest and fry gently without colouring for 5 minutes. To make the bourride, heat the oil in a large saucepan. Add the onion, leek, fennel, garlic and orange zest and fry gently without colouring for 5 minutes. Add the tomato, bay leaf, thyme and salt. Pour in the reserved fish stock, bring to the boil and simmer for 30 minutes. Add the tomato, bay leaf, thyme and salt. Pour in the reserved fish stock, bring to the boil and simmer for 30 minutes. Add the mullet, gurnard and cod pieces and simmer gently for 5 minutes. Carefully lift the fish pieces out onto a warmed serving dish and keep warm. Add the mullet, gurnard and cod pieces and simmer gently for 5 minutes. Carefully lift the fish pieces out onto a warmed serving dish and keep warm. Strain the cooking liquor through a fine sieve into a clean saucepan, pressing out as much liquid as you can with the back of a ladle. Strain the cooking liquor through a fine sieve into a clean saucepan, pressing out as much liquid as you can with the back of a ladle. Whisk a ladle of the cooking liquor into the bowl of aioli. Stir the mixture back into the pan and cook over a low heat until slightly thickened. Do not let it boil. Whisk a ladle of the cooking liquor into the bowl of aioli. Stir the mixture back into the pan and cook over a low heat until slightly thickened. Do not let it boil. Meanwhile, to make the harissa, blend all of the ingredients in a food processor or blender until smooth. Meanwhile, to make the harissa, blend all of the ingredients in a food processor or blender until smooth. To make the croûtons, heat the oil in a frying pan and fry the bread on both sides until crisp and golden. To make the croûtons, heat the oil in a frying pan and fry the bread on both sides until crisp and golden. Spread the croûtons with the harissa. Spread the croûtons with the harissa. Divide the fish pieces between warmed bowls and evenly pour the aioli fish sauce into each bowl. Serve with the harissa croûtons. Divide the fish pieces between warmed bowls and evenly pour the aioli fish sauce into each bowl. Serve with the harissa croûtons."
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7f8fc6a6da9ee20abf20fe9b1f4dfc482ab2585bdace0384d1b5baec8cfb414d
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Lemongrass and coriander cod recipe
An average of 2.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemongrass_and_coriander_09721_16x9.jpg This fresh fish supper is fast and simple but given an extra zing with the Asian flavours of lemongrass, coriander and lime. Each serving provides 369 kcal, 5.6g carbohydrates (of which 4.2g sugars), 15g fat, 48g protein, 6.9g fibre, 2g salt. 1 bunch fresh coriander, roughly chopped, reserve a handful of leaves to serve100g/3½oz spring onions, roughly chopped1 green chilli, roughly chopped4cm/1½in piece fresh root ginger, peeled and roughly chopped1 shallot, peeled and roughly chopped2 tsp lemongrass paste1½ tsp ground coriander2 tbsp olive oil2 x 175g/6oz cod fillets150g/5½oz Tenderstem broccoli, halved lengthways150g/5½oz green beans, trimmed 2 limes, halvedsalt and freshly ground black pepperfreshly steamed rice, to serve 1 bunch fresh coriander, roughly chopped, reserve a handful of leaves to serve 100g/3½oz spring onions, roughly chopped 1 green chilli, roughly chopped 4cm/1½in piece fresh root ginger, peeled and roughly chopped 1 shallot, peeled and roughly chopped 2 tsp lemongrass paste 1½ tsp ground coriander 2 tbsp olive oil 2 x 175g/6oz cod fillets 150g/5½oz Tenderstem broccoli, halved lengthways 150g/5½oz green beans, trimmed 2 limes, halved salt and freshly ground black pepper freshly steamed rice, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste.Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal.Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste. Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal. Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal. Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice. Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice. Recipe tips You can make a double batch of the paste and freeze the rest for a quick mid-week dinner.
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"title": "Lemongrass and coriander cod recipe",
"content": "An average of 2.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemongrass_and_coriander_09721_16x9.jpg This fresh fish supper is fast and simple but given an extra zing with the Asian flavours of lemongrass, coriander and lime. Each serving provides 369 kcal, 5.6g carbohydrates (of which 4.2g sugars), 15g fat, 48g protein, 6.9g fibre, 2g salt. 1 bunch fresh coriander, roughly chopped, reserve a handful of leaves to serve100g/3½oz spring onions, roughly chopped1 green chilli, roughly chopped4cm/1½in piece fresh root ginger, peeled and roughly chopped1 shallot, peeled and roughly chopped2 tsp lemongrass paste1½ tsp ground coriander2 tbsp olive oil2 x 175g/6oz cod fillets150g/5½oz Tenderstem broccoli, halved lengthways150g/5½oz green beans, trimmed 2 limes, halvedsalt and freshly ground black pepperfreshly steamed rice, to serve 1 bunch fresh coriander, roughly chopped, reserve a handful of leaves to serve 100g/3½oz spring onions, roughly chopped 1 green chilli, roughly chopped 4cm/1½in piece fresh root ginger, peeled and roughly chopped 1 shallot, peeled and roughly chopped 2 tsp lemongrass paste 1½ tsp ground coriander 2 tbsp olive oil 2 x 175g/6oz cod fillets 150g/5½oz Tenderstem broccoli, halved lengthways 150g/5½oz green beans, trimmed 2 limes, halved salt and freshly ground black pepper freshly steamed rice, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste.Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal.Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste. Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal. Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal. Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice. Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice. Recipe tips You can make a double batch of the paste and freeze the rest for a quick mid-week dinner."
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5fa9dfd847c0c018a300698730dd8f9aaa86cd74b16bed27427e964235f54e25
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Fantastic fish fingers recipe
An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/floss_fantastic_fish_31623_16x9.jpg Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress. 40g/1½oz bread (approximately 1 thick slice) 400g/14oz skinless white fish fillets (such as cod, haddock or pollock)5 tbsp plain flour1 large free-range egg, beaten¼ tsp paprika (optional)1 tsp garlic powder (optional)freshly ground black pepperlittle sunflower oil, a spray oil is also good to use 40g/1½oz bread (approximately 1 thick slice) 400g/14oz skinless white fish fillets (such as cod, haddock or pollock) 5 tbsp plain flour 1 large free-range egg, beaten ¼ tsp paprika (optional) 1 tsp garlic powder (optional) freshly ground black pepper little sunflower oil, a spray oil is also good to use Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with non-stick parchment paper. To make the breadcrumbs, put the bread in a food processor and blitz into fine breadcrumbs. If you do not have a food processor, you could also try grating the bread, but you would need an adult to help you with this. Pat the fish dry using kitchen paper. Carefully cut the fish into strips, the strips should be about 2cm thick and 8cm long. Run your finger gently over the fish to make sure all the bones have been taken out, you can get an adult to double-check this for you. Set up your assembly line. Get 3 dinner plates and one shallow bowl ready. Put the flour on the first plate. Crack the egg into the shallow bowl and beat lightly using a fork. Put the breadcrumbs on the second plate and mix with the paprika, garlic powder and black pepper. The third plate is for the coated fish fingers. Toss each fish finger in the flour and shake off any excess. Next, dip the fish fingers into the egg mixture and allow any extra egg liquid to drip back into the bowl. Then coat the fish fingers with the breadcrumbs. Slightly press the fish fingers into the breadcrumbs to make sure they are well coated and then put them on the third plate. Put the fish fingers in the fridge for 10 minutes, this will help the coating stick to the fish better. Wash your hands again before moving on to the next step, it is really important to always wash your hands after handling raw fish or meat.Arrange the fish fingers in a single layer on the prepared baking tray. Drizzle or spray some oil over the fish fingers.Bake in the oven for 10-12 minutes, turning halfway through using cooking tongs. The fish fingers are cooked when the crumbs are golden-brown and the fish is cooked through.These fish fingers are best served with ketchup for dipping and with sweet potato wedges and peas alongside. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with non-stick parchment paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with non-stick parchment paper. To make the breadcrumbs, put the bread in a food processor and blitz into fine breadcrumbs. If you do not have a food processor, you could also try grating the bread, but you would need an adult to help you with this. To make the breadcrumbs, put the bread in a food processor and blitz into fine breadcrumbs. If you do not have a food processor, you could also try grating the bread, but you would need an adult to help you with this. Pat the fish dry using kitchen paper. Carefully cut the fish into strips, the strips should be about 2cm thick and 8cm long. Run your finger gently over the fish to make sure all the bones have been taken out, you can get an adult to double-check this for you. Pat the fish dry using kitchen paper. Carefully cut the fish into strips, the strips should be about 2cm thick and 8cm long. Run your finger gently over the fish to make sure all the bones have been taken out, you can get an adult to double-check this for you. Set up your assembly line. Get 3 dinner plates and one shallow bowl ready. Set up your assembly line. Get 3 dinner plates and one shallow bowl ready. Put the flour on the first plate. Crack the egg into the shallow bowl and beat lightly using a fork. Put the breadcrumbs on the second plate and mix with the paprika, garlic powder and black pepper. The third plate is for the coated fish fingers. Put the flour on the first plate. Crack the egg into the shallow bowl and beat lightly using a fork. Put the breadcrumbs on the second plate and mix with the paprika, garlic powder and black pepper. The third plate is for the coated fish fingers. Toss each fish finger in the flour and shake off any excess. Next, dip the fish fingers into the egg mixture and allow any extra egg liquid to drip back into the bowl. Then coat the fish fingers with the breadcrumbs. Slightly press the fish fingers into the breadcrumbs to make sure they are well coated and then put them on the third plate. Toss each fish finger in the flour and shake off any excess. Next, dip the fish fingers into the egg mixture and allow any extra egg liquid to drip back into the bowl. Then coat the fish fingers with the breadcrumbs. Slightly press the fish fingers into the breadcrumbs to make sure they are well coated and then put them on the third plate. Put the fish fingers in the fridge for 10 minutes, this will help the coating stick to the fish better. Wash your hands again before moving on to the next step, it is really important to always wash your hands after handling raw fish or meat. Put the fish fingers in the fridge for 10 minutes, this will help the coating stick to the fish better. Wash your hands again before moving on to the next step, it is really important to always wash your hands after handling raw fish or meat. Arrange the fish fingers in a single layer on the prepared baking tray. Drizzle or spray some oil over the fish fingers. Arrange the fish fingers in a single layer on the prepared baking tray. Drizzle or spray some oil over the fish fingers. Bake in the oven for 10-12 minutes, turning halfway through using cooking tongs. The fish fingers are cooked when the crumbs are golden-brown and the fish is cooked through. Bake in the oven for 10-12 minutes, turning halfway through using cooking tongs. The fish fingers are cooked when the crumbs are golden-brown and the fish is cooked through. These fish fingers are best served with ketchup for dipping and with sweet potato wedges and peas alongside. These fish fingers are best served with ketchup for dipping and with sweet potato wedges and peas alongside. Recipe tips Stale bread makes the best breadcrumbs and freezing the bread before processing it makes it easier to turn into breadcrumbs. You may not use all the coating, but having more will make your work easier. Crushed cornflakes or cream crackers also make a good coating. Place them in a plastic bag. Then smash up until fine, breaking up any big bits with your hands.
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"title": "Fantastic fish fingers recipe",
"content": "An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/floss_fantastic_fish_31623_16x9.jpg Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress. 40g/1½oz bread (approximately 1 thick slice) 400g/14oz skinless white fish fillets (such as cod, haddock or pollock)5 tbsp plain flour1 large free-range egg, beaten¼ tsp paprika (optional)1 tsp garlic powder (optional)freshly ground black pepperlittle sunflower oil, a spray oil is also good to use 40g/1½oz bread (approximately 1 thick slice) 400g/14oz skinless white fish fillets (such as cod, haddock or pollock) 5 tbsp plain flour 1 large free-range egg, beaten ¼ tsp paprika (optional) 1 tsp garlic powder (optional) freshly ground black pepper little sunflower oil, a spray oil is also good to use Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with non-stick parchment paper. To make the breadcrumbs, put the bread in a food processor and blitz into fine breadcrumbs. If you do not have a food processor, you could also try grating the bread, but you would need an adult to help you with this. Pat the fish dry using kitchen paper. Carefully cut the fish into strips, the strips should be about 2cm thick and 8cm long. Run your finger gently over the fish to make sure all the bones have been taken out, you can get an adult to double-check this for you. Set up your assembly line. Get 3 dinner plates and one shallow bowl ready. Put the flour on the first plate. Crack the egg into the shallow bowl and beat lightly using a fork. Put the breadcrumbs on the second plate and mix with the paprika, garlic powder and black pepper. The third plate is for the coated fish fingers. Toss each fish finger in the flour and shake off any excess. Next, dip the fish fingers into the egg mixture and allow any extra egg liquid to drip back into the bowl. Then coat the fish fingers with the breadcrumbs. Slightly press the fish fingers into the breadcrumbs to make sure they are well coated and then put them on the third plate. Put the fish fingers in the fridge for 10 minutes, this will help the coating stick to the fish better. Wash your hands again before moving on to the next step, it is really important to always wash your hands after handling raw fish or meat.Arrange the fish fingers in a single layer on the prepared baking tray. Drizzle or spray some oil over the fish fingers.Bake in the oven for 10-12 minutes, turning halfway through using cooking tongs. The fish fingers are cooked when the crumbs are golden-brown and the fish is cooked through.These fish fingers are best served with ketchup for dipping and with sweet potato wedges and peas alongside. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with non-stick parchment paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with non-stick parchment paper. To make the breadcrumbs, put the bread in a food processor and blitz into fine breadcrumbs. If you do not have a food processor, you could also try grating the bread, but you would need an adult to help you with this. To make the breadcrumbs, put the bread in a food processor and blitz into fine breadcrumbs. If you do not have a food processor, you could also try grating the bread, but you would need an adult to help you with this. Pat the fish dry using kitchen paper. Carefully cut the fish into strips, the strips should be about 2cm thick and 8cm long. Run your finger gently over the fish to make sure all the bones have been taken out, you can get an adult to double-check this for you. Pat the fish dry using kitchen paper. Carefully cut the fish into strips, the strips should be about 2cm thick and 8cm long. Run your finger gently over the fish to make sure all the bones have been taken out, you can get an adult to double-check this for you. Set up your assembly line. Get 3 dinner plates and one shallow bowl ready. Set up your assembly line. Get 3 dinner plates and one shallow bowl ready. Put the flour on the first plate. Crack the egg into the shallow bowl and beat lightly using a fork. Put the breadcrumbs on the second plate and mix with the paprika, garlic powder and black pepper. The third plate is for the coated fish fingers. Put the flour on the first plate. Crack the egg into the shallow bowl and beat lightly using a fork. Put the breadcrumbs on the second plate and mix with the paprika, garlic powder and black pepper. The third plate is for the coated fish fingers. Toss each fish finger in the flour and shake off any excess. Next, dip the fish fingers into the egg mixture and allow any extra egg liquid to drip back into the bowl. Then coat the fish fingers with the breadcrumbs. Slightly press the fish fingers into the breadcrumbs to make sure they are well coated and then put them on the third plate. Toss each fish finger in the flour and shake off any excess. Next, dip the fish fingers into the egg mixture and allow any extra egg liquid to drip back into the bowl. Then coat the fish fingers with the breadcrumbs. Slightly press the fish fingers into the breadcrumbs to make sure they are well coated and then put them on the third plate. Put the fish fingers in the fridge for 10 minutes, this will help the coating stick to the fish better. Wash your hands again before moving on to the next step, it is really important to always wash your hands after handling raw fish or meat. Put the fish fingers in the fridge for 10 minutes, this will help the coating stick to the fish better. Wash your hands again before moving on to the next step, it is really important to always wash your hands after handling raw fish or meat. Arrange the fish fingers in a single layer on the prepared baking tray. Drizzle or spray some oil over the fish fingers. Arrange the fish fingers in a single layer on the prepared baking tray. Drizzle or spray some oil over the fish fingers. Bake in the oven for 10-12 minutes, turning halfway through using cooking tongs. The fish fingers are cooked when the crumbs are golden-brown and the fish is cooked through. Bake in the oven for 10-12 minutes, turning halfway through using cooking tongs. The fish fingers are cooked when the crumbs are golden-brown and the fish is cooked through. These fish fingers are best served with ketchup for dipping and with sweet potato wedges and peas alongside. These fish fingers are best served with ketchup for dipping and with sweet potato wedges and peas alongside. Recipe tips Stale bread makes the best breadcrumbs and freezing the bread before processing it makes it easier to turn into breadcrumbs. You may not use all the coating, but having more will make your work easier. Crushed cornflakes or cream crackers also make a good coating. Place them in a plastic bag. Then smash up until fine, breaking up any big bits with your hands."
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8785e8a6af381399057e9be0128d52b905255f626a09d4c0c43216bb2c0f61ac
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Cod and carrot curry recipe
An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_and_carrot_curry_22080_16x9.jpg Nadiya's carrot soup is used to make a flavourful base for a cod curry. The perfect midweek meal that makes the most of leftovers! ½ portion carrot soup2 cod fillets (285g/10¼oz each), cut into chunks 2 tsp oil, plus extra for fryingsprinkle of salt½ tsp chilli powder4 spring onions, trimmed and sliced into long thin 5cm/2inch strips chopped fresh coriander leaves, to garnishfreshly cooked white rice, to serve ½ portion carrot soup ½ portion carrot soup 2 cod fillets (285g/10¼oz each), cut into chunks 2 tsp oil, plus extra for frying sprinkle of salt ½ tsp chilli powder 4 spring onions, trimmed and sliced into long thin 5cm/2inch strips chopped fresh coriander leaves, to garnish freshly cooked white rice, to serve Method Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce. Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated. Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded. Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want. Serve the cod in bowls, sprinkle over the coriander and serve with the rice. Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce. Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce. Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated. Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated. Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded. Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded. Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want. Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want. Serve the cod in bowls, sprinkle over the coriander and serve with the rice. Serve the cod in bowls, sprinkle over the coriander and serve with the rice. Recipe tips This curry can also be made with a mixture of cod, haddock and prawns or even with crab sticks.
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"title": "Cod and carrot curry recipe",
"content": "An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_and_carrot_curry_22080_16x9.jpg Nadiya's carrot soup is used to make a flavourful base for a cod curry. The perfect midweek meal that makes the most of leftovers! ½ portion carrot soup2 cod fillets (285g/10¼oz each), cut into chunks 2 tsp oil, plus extra for fryingsprinkle of salt½ tsp chilli powder4 spring onions, trimmed and sliced into long thin 5cm/2inch strips chopped fresh coriander leaves, to garnishfreshly cooked white rice, to serve ½ portion carrot soup ½ portion carrot soup 2 cod fillets (285g/10¼oz each), cut into chunks 2 tsp oil, plus extra for frying sprinkle of salt ½ tsp chilli powder 4 spring onions, trimmed and sliced into long thin 5cm/2inch strips chopped fresh coriander leaves, to garnish freshly cooked white rice, to serve Method Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce. Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated. Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded. Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want. Serve the cod in bowls, sprinkle over the coriander and serve with the rice. Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce. Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce. Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated. Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated. Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded. Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded. Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want. Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want. Serve the cod in bowls, sprinkle over the coriander and serve with the rice. Serve the cod in bowls, sprinkle over the coriander and serve with the rice. Recipe tips This curry can also be made with a mixture of cod, haddock and prawns or even with crab sticks."
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24d54f5a9efb11def23fba81da60edf87c66d2edfb1bccdc237a26e9f703551e
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Cod en papillote with spicy olive sauce recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_en_papillote_with_91644_16x9.jpg Marcus Wareing’s solo fish supper sees steamed cod served on top of a quick chilli tomato sauce, with plenty of olives and crusty bread for company. 1 tbsp olive oil, plus extra for drizzling1 red pepper, finely chopped½ red chilli, sliced and seeds removed1 tbsp caperspinch herbs de Provence400g tin chopped tomatoes 1 cod fillet1 lemonhandful green and black olives, choppedsea salt and freshly ground peppercrusty bread, to serve 1 tbsp olive oil, plus extra for drizzling 1 red pepper, finely chopped ½ red chilli, sliced and seeds removed 1 tbsp capers pinch herbs de Provence 400g tin chopped tomatoes 1 cod fillet 1 lemon handful green and black olives, chopped sea salt and freshly ground pepper crusty bread, to serve Method Heat the oil in a medium saucepan, then add the red pepper, chilli and a pinch of salt and pepper. Bring the temperature up slowly to sweat the vegetables.Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer gently while you cook the cod.Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon.If cooking the cod in the oven, preheat the oven to 180C/160C Fan/Gas 4. Keep the cod in its baking paper and place on a hot baking tray. If using a barbecue, wrap the cod in its baking paper, then again in a square of kitchen foil to create a parcel. Put the parcels directly onto the barbecue coals and cook for 5–10 minutes. If using the oven, bake for 12–15 minutes. Set aside. If using the barbecue, drizzle some olive oil onto the rest of the lemon and char it on the grill. Add some of the olives to the sauce, reserving a few.To serve, spread the sauce onto a plate and place the cod on top. Put the charred lemon on the side, drizzle with olive oil and scatter with the remaining olives. Serve with crusty bread. Heat the oil in a medium saucepan, then add the red pepper, chilli and a pinch of salt and pepper. Bring the temperature up slowly to sweat the vegetables. Heat the oil in a medium saucepan, then add the red pepper, chilli and a pinch of salt and pepper. Bring the temperature up slowly to sweat the vegetables. Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer gently while you cook the cod. Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer gently while you cook the cod. Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon. Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon. If cooking the cod in the oven, preheat the oven to 180C/160C Fan/Gas 4. Keep the cod in its baking paper and place on a hot baking tray. If using a barbecue, wrap the cod in its baking paper, then again in a square of kitchen foil to create a parcel. If cooking the cod in the oven, preheat the oven to 180C/160C Fan/Gas 4. Keep the cod in its baking paper and place on a hot baking tray. If using a barbecue, wrap the cod in its baking paper, then again in a square of kitchen foil to create a parcel. Put the parcels directly onto the barbecue coals and cook for 5–10 minutes. If using the oven, bake for 12–15 minutes. Set aside. Put the parcels directly onto the barbecue coals and cook for 5–10 minutes. If using the oven, bake for 12–15 minutes. Set aside. If using the barbecue, drizzle some olive oil onto the rest of the lemon and char it on the grill. Add some of the olives to the sauce, reserving a few. If using the barbecue, drizzle some olive oil onto the rest of the lemon and char it on the grill. Add some of the olives to the sauce, reserving a few. To serve, spread the sauce onto a plate and place the cod on top. Put the charred lemon on the side, drizzle with olive oil and scatter with the remaining olives. Serve with crusty bread. To serve, spread the sauce onto a plate and place the cod on top. Put the charred lemon on the side, drizzle with olive oil and scatter with the remaining olives. Serve with crusty bread.
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"title": "Cod en papillote with spicy olive sauce recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_en_papillote_with_91644_16x9.jpg Marcus Wareing’s solo fish supper sees steamed cod served on top of a quick chilli tomato sauce, with plenty of olives and crusty bread for company. 1 tbsp olive oil, plus extra for drizzling1 red pepper, finely chopped½ red chilli, sliced and seeds removed1 tbsp caperspinch herbs de Provence400g tin chopped tomatoes 1 cod fillet1 lemonhandful green and black olives, choppedsea salt and freshly ground peppercrusty bread, to serve 1 tbsp olive oil, plus extra for drizzling 1 red pepper, finely chopped ½ red chilli, sliced and seeds removed 1 tbsp capers pinch herbs de Provence 400g tin chopped tomatoes 1 cod fillet 1 lemon handful green and black olives, chopped sea salt and freshly ground pepper crusty bread, to serve Method Heat the oil in a medium saucepan, then add the red pepper, chilli and a pinch of salt and pepper. Bring the temperature up slowly to sweat the vegetables.Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer gently while you cook the cod.Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon.If cooking the cod in the oven, preheat the oven to 180C/160C Fan/Gas 4. Keep the cod in its baking paper and place on a hot baking tray. If using a barbecue, wrap the cod in its baking paper, then again in a square of kitchen foil to create a parcel. Put the parcels directly onto the barbecue coals and cook for 5–10 minutes. If using the oven, bake for 12–15 minutes. Set aside. If using the barbecue, drizzle some olive oil onto the rest of the lemon and char it on the grill. Add some of the olives to the sauce, reserving a few.To serve, spread the sauce onto a plate and place the cod on top. Put the charred lemon on the side, drizzle with olive oil and scatter with the remaining olives. Serve with crusty bread. Heat the oil in a medium saucepan, then add the red pepper, chilli and a pinch of salt and pepper. Bring the temperature up slowly to sweat the vegetables. Heat the oil in a medium saucepan, then add the red pepper, chilli and a pinch of salt and pepper. Bring the temperature up slowly to sweat the vegetables. Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer gently while you cook the cod. Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer gently while you cook the cod. Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon. Put the cod on a square of baking paper, then add a drizzle of olive oil and some salt and pepper. Top with three slices of lemon. If cooking the cod in the oven, preheat the oven to 180C/160C Fan/Gas 4. Keep the cod in its baking paper and place on a hot baking tray. If using a barbecue, wrap the cod in its baking paper, then again in a square of kitchen foil to create a parcel. If cooking the cod in the oven, preheat the oven to 180C/160C Fan/Gas 4. Keep the cod in its baking paper and place on a hot baking tray. If using a barbecue, wrap the cod in its baking paper, then again in a square of kitchen foil to create a parcel. Put the parcels directly onto the barbecue coals and cook for 5–10 minutes. If using the oven, bake for 12–15 minutes. Set aside. Put the parcels directly onto the barbecue coals and cook for 5–10 minutes. If using the oven, bake for 12–15 minutes. Set aside. If using the barbecue, drizzle some olive oil onto the rest of the lemon and char it on the grill. Add some of the olives to the sauce, reserving a few. If using the barbecue, drizzle some olive oil onto the rest of the lemon and char it on the grill. Add some of the olives to the sauce, reserving a few. To serve, spread the sauce onto a plate and place the cod on top. Put the charred lemon on the side, drizzle with olive oil and scatter with the remaining olives. Serve with crusty bread. To serve, spread the sauce onto a plate and place the cod on top. Put the charred lemon on the side, drizzle with olive oil and scatter with the remaining olives. Serve with crusty bread."
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Harira recipe
An average of 3.4 out of 5 stars from 5 ratings Morocco's most popular soup – a tomato-based lentil soup – is served here with cod. Be sure to soak the chickpeas the night before. 120ml/4fl oz vegetable oil 2 large onions, diced 3 garlic cloves, chopped 4 celery stalks, chopped 1 bunch flatleaf parsley, leaves and stalks separated and chopped 1 bunch coriander, leaves and stalks separated and chopped 4 tomatoes, peeled and chopped 2 lemons, juice only 1 tbsp ground cumin 1 tsp ground turmeric 1.5 litre/2½ pints vegetable stock 340g/12oz dried chickpeas, soaked overnight in a bowl of water 200g/7oz green lentils salt and freshly ground black pepper 120ml/4fl oz vegetable oil 2 large onions, diced 3 garlic cloves, chopped 4 celery stalks, chopped 1 bunch flatleaf parsley, leaves and stalks separated and chopped 1 bunch coriander, leaves and stalks separated and chopped 4 tomatoes, peeled and chopped 2 lemons, juice only 1 tbsp ground cumin 1 tsp ground turmeric 1.5 litre/2½ pints vegetable stock 340g/12oz dried chickpeas, soaked overnight in a bowl of water 200g/7oz green lentils salt and freshly ground black pepper 6 x 200g/7oz cod fillets50ml/2fl oz vegetable oil 1½ lemons, juice of ½ and 1 cut into 6 wedges 6 x 200g/7oz cod fillets 50ml/2fl oz vegetable oil 1½ lemons, juice of ½ and 1 cut into 6 wedges good-quality olive oil, for drizzling good-quality olive oil, for drizzling Method Heat the oil over a medium heat in a pan and then fry the onions until softened. Add the garlic and celery and sweat until fragrant and golden.Add all the parsley and coriander stalks (set aside the leaves) and stir, then add the tomatoes and half of the lemon juice. Mix well, stir in the cumin and turmeric, and a bit of salt and pepper. Drain the chickpeas and rinse in a sieve under cold running water. Add the stock, drained chickpeas, and the lentils, bring to a boil and then reduce to a gentle simmer. Cook for at least 1½ hours, or until all the pulses are nice and soft. To finish the soup, add the remaining lemon juice, coriander, parsley leaves and taste to check the seasoning – add salt and pepper if necessary. Blend using a stick blender until smooth.To make the cod, heat a large skillet over a high heat, pat the cod dry and season with salt and pepper. Add the oil to the pan, place the fish skin side down and press down. Lower the heat to medium and cook for 5 minutes.Flip the fish and add a squeeze of the lemon into the pan (not directly on the skin, we want to keep it crispy!)Divide the soup among 6 shallow bowls, place three pieces of cod in each serving. Garnish with the coriander leaves, a splash of olive oil and the lemon wedges – because there's no such thing as too sour with this fantastic soup! Heat the oil over a medium heat in a pan and then fry the onions until softened. Add the garlic and celery and sweat until fragrant and golden. Heat the oil over a medium heat in a pan and then fry the onions until softened. Add the garlic and celery and sweat until fragrant and golden. Add all the parsley and coriander stalks (set aside the leaves) and stir, then add the tomatoes and half of the lemon juice. Mix well, stir in the cumin and turmeric, and a bit of salt and pepper. Add all the parsley and coriander stalks (set aside the leaves) and stir, then add the tomatoes and half of the lemon juice. Mix well, stir in the cumin and turmeric, and a bit of salt and pepper. Drain the chickpeas and rinse in a sieve under cold running water. Add the stock, drained chickpeas, and the lentils, bring to a boil and then reduce to a gentle simmer. Drain the chickpeas and rinse in a sieve under cold running water. Add the stock, drained chickpeas, and the lentils, bring to a boil and then reduce to a gentle simmer. Cook for at least 1½ hours, or until all the pulses are nice and soft. Cook for at least 1½ hours, or until all the pulses are nice and soft. To finish the soup, add the remaining lemon juice, coriander, parsley leaves and taste to check the seasoning – add salt and pepper if necessary. Blend using a stick blender until smooth. To finish the soup, add the remaining lemon juice, coriander, parsley leaves and taste to check the seasoning – add salt and pepper if necessary. Blend using a stick blender until smooth. To make the cod, heat a large skillet over a high heat, pat the cod dry and season with salt and pepper. Add the oil to the pan, place the fish skin side down and press down. Lower the heat to medium and cook for 5 minutes. To make the cod, heat a large skillet over a high heat, pat the cod dry and season with salt and pepper. Add the oil to the pan, place the fish skin side down and press down. Lower the heat to medium and cook for 5 minutes. Flip the fish and add a squeeze of the lemon into the pan (not directly on the skin, we want to keep it crispy!) Flip the fish and add a squeeze of the lemon into the pan (not directly on the skin, we want to keep it crispy!) Divide the soup among 6 shallow bowls, place three pieces of cod in each serving. Garnish with the coriander leaves, a splash of olive oil and the lemon wedges – because there's no such thing as too sour with this fantastic soup! Divide the soup among 6 shallow bowls, place three pieces of cod in each serving. Garnish with the coriander leaves, a splash of olive oil and the lemon wedges – because there's no such thing as too sour with this fantastic soup!
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"title": "Harira recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings Morocco's most popular soup – a tomato-based lentil soup – is served here with cod. Be sure to soak the chickpeas the night before. 120ml/4fl oz vegetable oil 2 large onions, diced 3 garlic cloves, chopped 4 celery stalks, chopped 1 bunch flatleaf parsley, leaves and stalks separated and chopped 1 bunch coriander, leaves and stalks separated and chopped 4 tomatoes, peeled and chopped 2 lemons, juice only 1 tbsp ground cumin 1 tsp ground turmeric 1.5 litre/2½ pints vegetable stock 340g/12oz dried chickpeas, soaked overnight in a bowl of water 200g/7oz green lentils salt and freshly ground black pepper 120ml/4fl oz vegetable oil 2 large onions, diced 3 garlic cloves, chopped 4 celery stalks, chopped 1 bunch flatleaf parsley, leaves and stalks separated and chopped 1 bunch coriander, leaves and stalks separated and chopped 4 tomatoes, peeled and chopped 2 lemons, juice only 1 tbsp ground cumin 1 tsp ground turmeric 1.5 litre/2½ pints vegetable stock 340g/12oz dried chickpeas, soaked overnight in a bowl of water 200g/7oz green lentils salt and freshly ground black pepper 6 x 200g/7oz cod fillets50ml/2fl oz vegetable oil 1½ lemons, juice of ½ and 1 cut into 6 wedges 6 x 200g/7oz cod fillets 50ml/2fl oz vegetable oil 1½ lemons, juice of ½ and 1 cut into 6 wedges good-quality olive oil, for drizzling good-quality olive oil, for drizzling Method Heat the oil over a medium heat in a pan and then fry the onions until softened. Add the garlic and celery and sweat until fragrant and golden.Add all the parsley and coriander stalks (set aside the leaves) and stir, then add the tomatoes and half of the lemon juice. Mix well, stir in the cumin and turmeric, and a bit of salt and pepper. Drain the chickpeas and rinse in a sieve under cold running water. Add the stock, drained chickpeas, and the lentils, bring to a boil and then reduce to a gentle simmer. Cook for at least 1½ hours, or until all the pulses are nice and soft. To finish the soup, add the remaining lemon juice, coriander, parsley leaves and taste to check the seasoning – add salt and pepper if necessary. Blend using a stick blender until smooth.To make the cod, heat a large skillet over a high heat, pat the cod dry and season with salt and pepper. Add the oil to the pan, place the fish skin side down and press down. Lower the heat to medium and cook for 5 minutes.Flip the fish and add a squeeze of the lemon into the pan (not directly on the skin, we want to keep it crispy!)Divide the soup among 6 shallow bowls, place three pieces of cod in each serving. Garnish with the coriander leaves, a splash of olive oil and the lemon wedges – because there's no such thing as too sour with this fantastic soup! Heat the oil over a medium heat in a pan and then fry the onions until softened. Add the garlic and celery and sweat until fragrant and golden. Heat the oil over a medium heat in a pan and then fry the onions until softened. Add the garlic and celery and sweat until fragrant and golden. Add all the parsley and coriander stalks (set aside the leaves) and stir, then add the tomatoes and half of the lemon juice. Mix well, stir in the cumin and turmeric, and a bit of salt and pepper. Add all the parsley and coriander stalks (set aside the leaves) and stir, then add the tomatoes and half of the lemon juice. Mix well, stir in the cumin and turmeric, and a bit of salt and pepper. Drain the chickpeas and rinse in a sieve under cold running water. Add the stock, drained chickpeas, and the lentils, bring to a boil and then reduce to a gentle simmer. Drain the chickpeas and rinse in a sieve under cold running water. Add the stock, drained chickpeas, and the lentils, bring to a boil and then reduce to a gentle simmer. Cook for at least 1½ hours, or until all the pulses are nice and soft. Cook for at least 1½ hours, or until all the pulses are nice and soft. To finish the soup, add the remaining lemon juice, coriander, parsley leaves and taste to check the seasoning – add salt and pepper if necessary. Blend using a stick blender until smooth. To finish the soup, add the remaining lemon juice, coriander, parsley leaves and taste to check the seasoning – add salt and pepper if necessary. Blend using a stick blender until smooth. To make the cod, heat a large skillet over a high heat, pat the cod dry and season with salt and pepper. Add the oil to the pan, place the fish skin side down and press down. Lower the heat to medium and cook for 5 minutes. To make the cod, heat a large skillet over a high heat, pat the cod dry and season with salt and pepper. Add the oil to the pan, place the fish skin side down and press down. Lower the heat to medium and cook for 5 minutes. Flip the fish and add a squeeze of the lemon into the pan (not directly on the skin, we want to keep it crispy!) Flip the fish and add a squeeze of the lemon into the pan (not directly on the skin, we want to keep it crispy!) Divide the soup among 6 shallow bowls, place three pieces of cod in each serving. Garnish with the coriander leaves, a splash of olive oil and the lemon wedges – because there's no such thing as too sour with this fantastic soup! Divide the soup among 6 shallow bowls, place three pieces of cod in each serving. Garnish with the coriander leaves, a splash of olive oil and the lemon wedges – because there's no such thing as too sour with this fantastic soup!"
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d0bcab5344fe69228e7d54053f7a74085eb3fab400ea2246b976b6f965dba536
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Crispy smashed potatoes recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_smashed_potatoes_70636_16x9.jpg Cooking potatoes in the microwave and then frying on the hob is quick and easy, and you get to see the skins crisp up before your eyes. The key is to leave the potatoes to do their thing – resist the temptation to keep turning and you will be rewarded with a beautifully crisp spud. 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skins left on, smashed with the side of a knife 4 thyme sprigs (optional) sea salt flakes 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skins left on, smashed with the side of a knife 4 thyme sprigs (optional) sea salt flakes Method Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes.Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately. Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately. Recipe tips If you fancy spicing the potatoes up, add a teaspoon of curry powder for the last 5 minutes of cooking and finish with chopped green chilli and a handful of chopped coriander.
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"title": "Crispy smashed potatoes recipe",
"content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_smashed_potatoes_70636_16x9.jpg Cooking potatoes in the microwave and then frying on the hob is quick and easy, and you get to see the skins crisp up before your eyes. The key is to leave the potatoes to do their thing – resist the temptation to keep turning and you will be rewarded with a beautifully crisp spud. 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skins left on, smashed with the side of a knife 4 thyme sprigs (optional) sea salt flakes 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skins left on, smashed with the side of a knife 4 thyme sprigs (optional) sea salt flakes Method Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes.Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately. Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw in the garlic and thyme, if using, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes and serve immediately. Recipe tips If you fancy spicing the potatoes up, add a teaspoon of curry powder for the last 5 minutes of cooking and finish with chopped green chilli and a handful of chopped coriander."
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e05ca9261ff3081fe586d61de058e06b2e5b25812b34296b4992e2e02f8e92b9
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Smashed crispy potato chaat recipe
An average of 5.0 out of 5 stars from 3 ratings Tangy, crispy and crunchy with pops of sweetness from the pomegranate seeds, Sabrina’s potato chaat has it all. 1kg/2lb 4oz baby or new potatoesolive oil, for drizzling250g/9oz Greek-style yoghurtsweet tamarind sauce or pomegranate molasses, for drizzling1 small red onion, finely chopped½ small packet (about 15g/½oz) fresh coriander, finely chopped80g/3oz pomegranate seedsgenerous handful cornflakessea salt flakes and freshly ground black pepper 1kg/2lb 4oz baby or new potatoes olive oil, for drizzling 250g/9oz Greek-style yoghurt sweet tamarind sauce or pomegranate molasses, for drizzling 1 small red onion, finely chopped ½ small packet (about 15g/½oz) fresh coriander, finely chopped 80g/3oz pomegranate seeds generous handful cornflakes sea salt flakes and freshly ground black pepper Method Boil the potatoes in a large saucepan of water for 15–20 minutes until cooked through.Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Line your largest baking tray with baking paper.Drain the potatoes and tip out onto a clean work surface. Using a tumbler or cup with a flat base, gently crush the potatoes until they burst and flatten without breaking up (if they do break up, reshape them back together by hand).Place the potatoes on the lined tray, drizzle each one generously with olive oil and season heavily with salt and pepper. Roast for 30–35 minutes until crispy and browned around the edges.Remove from the oven and arrange on a serving platter. Drizzle over the yoghurt, followed by tamarind sauce or pomegranate molasses, then scatter over the red onion, coriander, pomegranate seeds and cornflakes. Serve immediately. Boil the potatoes in a large saucepan of water for 15–20 minutes until cooked through. Boil the potatoes in a large saucepan of water for 15–20 minutes until cooked through. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Line your largest baking tray with baking paper. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Line your largest baking tray with baking paper. Drain the potatoes and tip out onto a clean work surface. Using a tumbler or cup with a flat base, gently crush the potatoes until they burst and flatten without breaking up (if they do break up, reshape them back together by hand). Drain the potatoes and tip out onto a clean work surface. Using a tumbler or cup with a flat base, gently crush the potatoes until they burst and flatten without breaking up (if they do break up, reshape them back together by hand). Place the potatoes on the lined tray, drizzle each one generously with olive oil and season heavily with salt and pepper. Roast for 30–35 minutes until crispy and browned around the edges. Place the potatoes on the lined tray, drizzle each one generously with olive oil and season heavily with salt and pepper. Roast for 30–35 minutes until crispy and browned around the edges. Remove from the oven and arrange on a serving platter. Drizzle over the yoghurt, followed by tamarind sauce or pomegranate molasses, then scatter over the red onion, coriander, pomegranate seeds and cornflakes. Serve immediately. Remove from the oven and arrange on a serving platter. Drizzle over the yoghurt, followed by tamarind sauce or pomegranate molasses, then scatter over the red onion, coriander, pomegranate seeds and cornflakes. Serve immediately.
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"title": "Smashed crispy potato chaat recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Tangy, crispy and crunchy with pops of sweetness from the pomegranate seeds, Sabrina’s potato chaat has it all. 1kg/2lb 4oz baby or new potatoesolive oil, for drizzling250g/9oz Greek-style yoghurtsweet tamarind sauce or pomegranate molasses, for drizzling1 small red onion, finely chopped½ small packet (about 15g/½oz) fresh coriander, finely chopped80g/3oz pomegranate seedsgenerous handful cornflakessea salt flakes and freshly ground black pepper 1kg/2lb 4oz baby or new potatoes olive oil, for drizzling 250g/9oz Greek-style yoghurt sweet tamarind sauce or pomegranate molasses, for drizzling 1 small red onion, finely chopped ½ small packet (about 15g/½oz) fresh coriander, finely chopped 80g/3oz pomegranate seeds generous handful cornflakes sea salt flakes and freshly ground black pepper Method Boil the potatoes in a large saucepan of water for 15–20 minutes until cooked through.Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Line your largest baking tray with baking paper.Drain the potatoes and tip out onto a clean work surface. Using a tumbler or cup with a flat base, gently crush the potatoes until they burst and flatten without breaking up (if they do break up, reshape them back together by hand).Place the potatoes on the lined tray, drizzle each one generously with olive oil and season heavily with salt and pepper. Roast for 30–35 minutes until crispy and browned around the edges.Remove from the oven and arrange on a serving platter. Drizzle over the yoghurt, followed by tamarind sauce or pomegranate molasses, then scatter over the red onion, coriander, pomegranate seeds and cornflakes. Serve immediately. Boil the potatoes in a large saucepan of water for 15–20 minutes until cooked through. Boil the potatoes in a large saucepan of water for 15–20 minutes until cooked through. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Line your largest baking tray with baking paper. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Line your largest baking tray with baking paper. Drain the potatoes and tip out onto a clean work surface. Using a tumbler or cup with a flat base, gently crush the potatoes until they burst and flatten without breaking up (if they do break up, reshape them back together by hand). Drain the potatoes and tip out onto a clean work surface. Using a tumbler or cup with a flat base, gently crush the potatoes until they burst and flatten without breaking up (if they do break up, reshape them back together by hand). Place the potatoes on the lined tray, drizzle each one generously with olive oil and season heavily with salt and pepper. Roast for 30–35 minutes until crispy and browned around the edges. Place the potatoes on the lined tray, drizzle each one generously with olive oil and season heavily with salt and pepper. Roast for 30–35 minutes until crispy and browned around the edges. Remove from the oven and arrange on a serving platter. Drizzle over the yoghurt, followed by tamarind sauce or pomegranate molasses, then scatter over the red onion, coriander, pomegranate seeds and cornflakes. Serve immediately. Remove from the oven and arrange on a serving platter. Drizzle over the yoghurt, followed by tamarind sauce or pomegranate molasses, then scatter over the red onion, coriander, pomegranate seeds and cornflakes. Serve immediately."
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f1793d2ebef7ae6cc8ebd77663a1666ade82f60579ea9e4577c0a84cd199bdcf
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Piri-piri chicken with potatoes and peppers recipe
An average of 4.7 out of 5 stars from 22 ratings A smoky, hot piri-piri marinade for chicken for the barbecue, oven or griddle. Add chilli to taste to the marinade. 1 red chilli, sliced (or to taste)1½ tsp smoked paprika 25g/1oz light brown sugar1 lime, juice and zest1 tsp dried chilli flakes 2 garlic cloves, chopped50ml/2fl oz olive oil ½ bunch fresh oregano, finely chopped2 tsp port 1 tsp salt 1 red chilli, sliced (or to taste) 1½ tsp smoked paprika 25g/1oz light brown sugar 1 lime, juice and zest 1 tsp dried chilli flakes 2 garlic cloves, chopped 50ml/2fl oz olive oil ½ bunch fresh oregano, finely chopped 2 tsp port 1 tsp salt 6 chicken thighs and 6 chicken drumsticks or 1 whole spatchcocked chicken500g/1lb 2oz new potatoes 1 sheet kombu seaweed2 red peppers, thickly sliced2 yellow peppers, thickly sliced250g/9oz fresh cherry tomatoes on the vine, vine reserved2 sprigs fresh thyme2 sprigs fresh oregano½ bunch finely chopped fresh coriander 6 chicken thighs and 6 chicken drumsticks or 1 whole spatchcocked chicken 500g/1lb 2oz new potatoes 1 sheet kombu seaweed 2 red peppers, thickly sliced 2 yellow peppers, thickly sliced 250g/9oz fresh cherry tomatoes on the vine, vine reserved 2 sprigs fresh thyme 2 sprigs fresh oregano ½ bunch finely chopped fresh coriander 1 lemon, zest only1 lime, zest only50g/1¾oz coriander, roughly chopped 1 lemon, zest only 1 lime, zest only 50g/1¾oz coriander, roughly chopped Method To make the piri-piri marinade, combine all the ingredients in a pestle and mortar or a food processor and blend or grind to form a paste.To make the piri-piri chicken, rub the paste all over the chicken, cover and leave in the fridge to marinate for a few hours, ideally overnight. When you are ready to cook the chicken, remove it from the fridge to get to room temperature.Bring a pan of boiling salted water to the boil and add the kombu. Cook the new potatoes in the pan until just tender. Drain, cool slightly, slice and set aside.Preheat the oven to 200C/180C Fan/Gas 6, and heat a griddle pan or barbecue to hot. Brown the chicken directly on the griddle pan or barbecue for 2 minutes on each side. Add the potatoes, peppers, tomatoes (and vine), thyme, oregano and coriander to a large roasting tray and mix well.Put the browned chicken on top of the main ingredients in the tray and place in the preheated oven for about 35–45 minutes, dependent on the size of the chicken – use a food thermometer and check that the core temperature has reached 74C. During the cooking process, baste the tomato over the chicken while it is cooking – you may also need to add a little water to the tray if the mix starts to dry during cooking. Remove and leave to rest, covered in a warm place for 5 minutes.To serve, finish with fresh chopped coriander, lemon and lime zest and a pinch of rock salt. To make the piri-piri marinade, combine all the ingredients in a pestle and mortar or a food processor and blend or grind to form a paste. To make the piri-piri marinade, combine all the ingredients in a pestle and mortar or a food processor and blend or grind to form a paste. To make the piri-piri chicken, rub the paste all over the chicken, cover and leave in the fridge to marinate for a few hours, ideally overnight. When you are ready to cook the chicken, remove it from the fridge to get to room temperature. To make the piri-piri chicken, rub the paste all over the chicken, cover and leave in the fridge to marinate for a few hours, ideally overnight. When you are ready to cook the chicken, remove it from the fridge to get to room temperature. Bring a pan of boiling salted water to the boil and add the kombu. Cook the new potatoes in the pan until just tender. Drain, cool slightly, slice and set aside. Bring a pan of boiling salted water to the boil and add the kombu. Cook the new potatoes in the pan until just tender. Drain, cool slightly, slice and set aside. Preheat the oven to 200C/180C Fan/Gas 6, and heat a griddle pan or barbecue to hot. Preheat the oven to 200C/180C Fan/Gas 6, and heat a griddle pan or barbecue to hot. Brown the chicken directly on the griddle pan or barbecue for 2 minutes on each side. Brown the chicken directly on the griddle pan or barbecue for 2 minutes on each side. Add the potatoes, peppers, tomatoes (and vine), thyme, oregano and coriander to a large roasting tray and mix well. Add the potatoes, peppers, tomatoes (and vine), thyme, oregano and coriander to a large roasting tray and mix well. Put the browned chicken on top of the main ingredients in the tray and place in the preheated oven for about 35–45 minutes, dependent on the size of the chicken – use a food thermometer and check that the core temperature has reached 74C. During the cooking process, baste the tomato over the chicken while it is cooking – you may also need to add a little water to the tray if the mix starts to dry during cooking. Remove and leave to rest, covered in a warm place for 5 minutes. Put the browned chicken on top of the main ingredients in the tray and place in the preheated oven for about 35–45 minutes, dependent on the size of the chicken – use a food thermometer and check that the core temperature has reached 74C. During the cooking process, baste the tomato over the chicken while it is cooking – you may also need to add a little water to the tray if the mix starts to dry during cooking. Remove and leave to rest, covered in a warm place for 5 minutes. To serve, finish with fresh chopped coriander, lemon and lime zest and a pinch of rock salt. To serve, finish with fresh chopped coriander, lemon and lime zest and a pinch of rock salt.
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"title": "Piri-piri chicken with potatoes and peppers recipe",
"content": "An average of 4.7 out of 5 stars from 22 ratings A smoky, hot piri-piri marinade for chicken for the barbecue, oven or griddle. Add chilli to taste to the marinade. 1 red chilli, sliced (or to taste)1½ tsp smoked paprika 25g/1oz light brown sugar1 lime, juice and zest1 tsp dried chilli flakes 2 garlic cloves, chopped50ml/2fl oz olive oil ½ bunch fresh oregano, finely chopped2 tsp port 1 tsp salt 1 red chilli, sliced (or to taste) 1½ tsp smoked paprika 25g/1oz light brown sugar 1 lime, juice and zest 1 tsp dried chilli flakes 2 garlic cloves, chopped 50ml/2fl oz olive oil ½ bunch fresh oregano, finely chopped 2 tsp port 1 tsp salt 6 chicken thighs and 6 chicken drumsticks or 1 whole spatchcocked chicken500g/1lb 2oz new potatoes 1 sheet kombu seaweed2 red peppers, thickly sliced2 yellow peppers, thickly sliced250g/9oz fresh cherry tomatoes on the vine, vine reserved2 sprigs fresh thyme2 sprigs fresh oregano½ bunch finely chopped fresh coriander 6 chicken thighs and 6 chicken drumsticks or 1 whole spatchcocked chicken 500g/1lb 2oz new potatoes 1 sheet kombu seaweed 2 red peppers, thickly sliced 2 yellow peppers, thickly sliced 250g/9oz fresh cherry tomatoes on the vine, vine reserved 2 sprigs fresh thyme 2 sprigs fresh oregano ½ bunch finely chopped fresh coriander 1 lemon, zest only1 lime, zest only50g/1¾oz coriander, roughly chopped 1 lemon, zest only 1 lime, zest only 50g/1¾oz coriander, roughly chopped Method To make the piri-piri marinade, combine all the ingredients in a pestle and mortar or a food processor and blend or grind to form a paste.To make the piri-piri chicken, rub the paste all over the chicken, cover and leave in the fridge to marinate for a few hours, ideally overnight. When you are ready to cook the chicken, remove it from the fridge to get to room temperature.Bring a pan of boiling salted water to the boil and add the kombu. Cook the new potatoes in the pan until just tender. Drain, cool slightly, slice and set aside.Preheat the oven to 200C/180C Fan/Gas 6, and heat a griddle pan or barbecue to hot. Brown the chicken directly on the griddle pan or barbecue for 2 minutes on each side. Add the potatoes, peppers, tomatoes (and vine), thyme, oregano and coriander to a large roasting tray and mix well.Put the browned chicken on top of the main ingredients in the tray and place in the preheated oven for about 35–45 minutes, dependent on the size of the chicken – use a food thermometer and check that the core temperature has reached 74C. During the cooking process, baste the tomato over the chicken while it is cooking – you may also need to add a little water to the tray if the mix starts to dry during cooking. Remove and leave to rest, covered in a warm place for 5 minutes.To serve, finish with fresh chopped coriander, lemon and lime zest and a pinch of rock salt. To make the piri-piri marinade, combine all the ingredients in a pestle and mortar or a food processor and blend or grind to form a paste. To make the piri-piri marinade, combine all the ingredients in a pestle and mortar or a food processor and blend or grind to form a paste. To make the piri-piri chicken, rub the paste all over the chicken, cover and leave in the fridge to marinate for a few hours, ideally overnight. When you are ready to cook the chicken, remove it from the fridge to get to room temperature. To make the piri-piri chicken, rub the paste all over the chicken, cover and leave in the fridge to marinate for a few hours, ideally overnight. When you are ready to cook the chicken, remove it from the fridge to get to room temperature. Bring a pan of boiling salted water to the boil and add the kombu. Cook the new potatoes in the pan until just tender. Drain, cool slightly, slice and set aside. Bring a pan of boiling salted water to the boil and add the kombu. Cook the new potatoes in the pan until just tender. Drain, cool slightly, slice and set aside. Preheat the oven to 200C/180C Fan/Gas 6, and heat a griddle pan or barbecue to hot. Preheat the oven to 200C/180C Fan/Gas 6, and heat a griddle pan or barbecue to hot. Brown the chicken directly on the griddle pan or barbecue for 2 minutes on each side. Brown the chicken directly on the griddle pan or barbecue for 2 minutes on each side. Add the potatoes, peppers, tomatoes (and vine), thyme, oregano and coriander to a large roasting tray and mix well. Add the potatoes, peppers, tomatoes (and vine), thyme, oregano and coriander to a large roasting tray and mix well. Put the browned chicken on top of the main ingredients in the tray and place in the preheated oven for about 35–45 minutes, dependent on the size of the chicken – use a food thermometer and check that the core temperature has reached 74C. During the cooking process, baste the tomato over the chicken while it is cooking – you may also need to add a little water to the tray if the mix starts to dry during cooking. Remove and leave to rest, covered in a warm place for 5 minutes. Put the browned chicken on top of the main ingredients in the tray and place in the preheated oven for about 35–45 minutes, dependent on the size of the chicken – use a food thermometer and check that the core temperature has reached 74C. During the cooking process, baste the tomato over the chicken while it is cooking – you may also need to add a little water to the tray if the mix starts to dry during cooking. Remove and leave to rest, covered in a warm place for 5 minutes. To serve, finish with fresh chopped coriander, lemon and lime zest and a pinch of rock salt. To serve, finish with fresh chopped coriander, lemon and lime zest and a pinch of rock salt."
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313da5fcda00b899f16987e061b9910c97cacea28ae0a8f92c2a30be466b7c67
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Mary Berry's sausage traybake recipe
Roasted sausage and potato supper An average of 4.8 out of 5 stars from 145 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roasted_sausage_and_39127_16x9.jpg Mary's sausage traybake will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage. Each serving provides 547 kcal, 30g protein, 24g carbohydrate (of which 9.3g sugars), 34g fat (of which 11g saturates), 4.6g fibre and 2.6g salt. 2 tbsp olive oil2 large onions, sliced lengthways into wedges2 red peppers, deseeded and diced2 garlic cloves, chopped1 tbsp chopped fresh thyme leaves500g/1lb 2oz baby new potatoes, halved12 sausages, pricked with a fork 200ml/7fl oz white wine salt and freshly ground black pepper 2 tbsp olive oil 2 large onions, sliced lengthways into wedges 2 red peppers, deseeded and diced 2 garlic cloves, chopped 1 tbsp chopped fresh thyme leaves 500g/1lb 2oz baby new potatoes, halved 12 sausages, pricked with a fork 200ml/7fl oz white wine salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side, if liked. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side, if liked. Serve hot with a dollop of mustard on the side, if liked. Recipe tips If you’re making this for young children, you can replace the wine with stock, if you prefer.
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"title": "Mary Berry's sausage traybake recipe",
"content": "Roasted sausage and potato supper An average of 4.8 out of 5 stars from 145 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roasted_sausage_and_39127_16x9.jpg Mary's sausage traybake will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage. Each serving provides 547 kcal, 30g protein, 24g carbohydrate (of which 9.3g sugars), 34g fat (of which 11g saturates), 4.6g fibre and 2.6g salt. 2 tbsp olive oil2 large onions, sliced lengthways into wedges2 red peppers, deseeded and diced2 garlic cloves, chopped1 tbsp chopped fresh thyme leaves500g/1lb 2oz baby new potatoes, halved12 sausages, pricked with a fork 200ml/7fl oz white wine salt and freshly ground black pepper 2 tbsp olive oil 2 large onions, sliced lengthways into wedges 2 red peppers, deseeded and diced 2 garlic cloves, chopped 1 tbsp chopped fresh thyme leaves 500g/1lb 2oz baby new potatoes, halved 12 sausages, pricked with a fork 200ml/7fl oz white wine salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side, if liked. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side, if liked. Serve hot with a dollop of mustard on the side, if liked. Recipe tips If you’re making this for young children, you can replace the wine with stock, if you prefer."
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8df4b787807ac2d8780c818ad7d7dc753c0238a6d931351d5ff4a983155daa24
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Green goddess salad recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_goddess_salad_07812_16x9.jpg Green goddess salad has taken over social media, and for good reason. This version of the classic American salad dressing is so unbelievably moreish. It is also good as a dip for crudités. See the recipe tips on how to make this vegan. 500g/1lb 2oz baby or new potatoes, larger ones halved100g/3½oz fine green beans, trimmed150g/5½oz sugar-snap peas1 large avocado, peeled, stone removed150g/5½oz radishes, quartered1 bunch spring onions, trimmed and sliced into 3–4cm/approx 1¼in lengths 500g/1lb 2oz baby or new potatoes, larger ones halved 100g/3½oz fine green beans, trimmed 150g/5½oz sugar-snap peas 1 large avocado, peeled, stone removed 150g/5½oz radishes, quartered 1 bunch spring onions, trimmed and sliced into 3–4cm/approx 1¼in lengths 1 bunch tarragon½ bunch parsley½ bunch chives3 anchovy fillets60g/2¼oz mayonnaise 60g/2¼oz crème fraîche 1 lemon, juice onlysea salt and freshly ground black pepper 1 bunch tarragon ½ bunch parsley ½ bunch chives 3 anchovy fillets 60g/2¼oz mayonnaise 60g/2¼oz crème fraîche 1 lemon, juice only sea salt and freshly ground black pepper Method Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl.Dice the avocado and add to the bowl, along with the radishes and spring onions.To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like. Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing. Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl. Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl. Dice the avocado and add to the bowl, along with the radishes and spring onions. Dice the avocado and add to the bowl, along with the radishes and spring onions. To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like. To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like. Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing. Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing. Recipe tips For a vegan version, replace the anchovies with 1 tablespoon of capers and use vegan mayonnaise and oat crème fraîche. Any leftover dressing will keep in a jar in the fridge for up to 2 days and tastes delicious on chicken, fish or any other salad ingredients. For this recipe you will need a blender, preferably a bullet-style blender or a powerful mini-blender. A normal food processor will definitely still work, but the dressing will have a bit more texture.
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"title": "Green goddess salad recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_goddess_salad_07812_16x9.jpg Green goddess salad has taken over social media, and for good reason. This version of the classic American salad dressing is so unbelievably moreish. It is also good as a dip for crudités. See the recipe tips on how to make this vegan. 500g/1lb 2oz baby or new potatoes, larger ones halved100g/3½oz fine green beans, trimmed150g/5½oz sugar-snap peas1 large avocado, peeled, stone removed150g/5½oz radishes, quartered1 bunch spring onions, trimmed and sliced into 3–4cm/approx 1¼in lengths 500g/1lb 2oz baby or new potatoes, larger ones halved 100g/3½oz fine green beans, trimmed 150g/5½oz sugar-snap peas 1 large avocado, peeled, stone removed 150g/5½oz radishes, quartered 1 bunch spring onions, trimmed and sliced into 3–4cm/approx 1¼in lengths 1 bunch tarragon½ bunch parsley½ bunch chives3 anchovy fillets60g/2¼oz mayonnaise 60g/2¼oz crème fraîche 1 lemon, juice onlysea salt and freshly ground black pepper 1 bunch tarragon ½ bunch parsley ½ bunch chives 3 anchovy fillets 60g/2¼oz mayonnaise 60g/2¼oz crème fraîche 1 lemon, juice only sea salt and freshly ground black pepper Method Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl.Dice the avocado and add to the bowl, along with the radishes and spring onions.To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like. Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing. Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl. Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl. Dice the avocado and add to the bowl, along with the radishes and spring onions. Dice the avocado and add to the bowl, along with the radishes and spring onions. To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like. To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like. Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing. Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing. Recipe tips For a vegan version, replace the anchovies with 1 tablespoon of capers and use vegan mayonnaise and oat crème fraîche. Any leftover dressing will keep in a jar in the fridge for up to 2 days and tastes delicious on chicken, fish or any other salad ingredients. For this recipe you will need a blender, preferably a bullet-style blender or a powerful mini-blender. A normal food processor will definitely still work, but the dressing will have a bit more texture."
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e960a0ef266ffd14e7edc7185707b82d271fa12843989eea8e6a3fb140584317
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Potato and green bean salad recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_green_bean_salad_67001_16x9.jpg 750g/1lb 10oz baby new potatoes, halvedsmall bunch fresh mint, leaves picked and roughly chopped2 small bunches fresh flatleaf parsley, roughly chopped60g/2¼oz capers, roughly chopped, plus 3 tbsp brine from the jar50g/1¾oz cornichons, roughly chopped4 pickled guindilla chillies, roughly chopped1 lemon, juice only1 tbsp Dijon mustard180ml/6fl oz olive oil4 spring onions, finely sliced200g/7oz fine green beans, halvedsalt and freshly ground black pepper 750g/1lb 10oz baby new potatoes, halved small bunch fresh mint, leaves picked and roughly chopped 2 small bunches fresh flatleaf parsley, roughly chopped 60g/2¼oz capers, roughly chopped, plus 3 tbsp brine from the jar 50g/1¾oz cornichons, roughly chopped 4 pickled guindilla chillies, roughly chopped 1 lemon, juice only 1 tbsp Dijon mustard 180ml/6fl oz olive oil 4 spring onions, finely sliced 200g/7oz fine green beans, halved salt and freshly ground black pepper Method Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes.Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper.When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes.Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve. Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes. Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes. Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper. Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper. When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes. When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes. Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve. Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve.
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"title": "Potato and green bean salad recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_green_bean_salad_67001_16x9.jpg 750g/1lb 10oz baby new potatoes, halvedsmall bunch fresh mint, leaves picked and roughly chopped2 small bunches fresh flatleaf parsley, roughly chopped60g/2¼oz capers, roughly chopped, plus 3 tbsp brine from the jar50g/1¾oz cornichons, roughly chopped4 pickled guindilla chillies, roughly chopped1 lemon, juice only1 tbsp Dijon mustard180ml/6fl oz olive oil4 spring onions, finely sliced200g/7oz fine green beans, halvedsalt and freshly ground black pepper 750g/1lb 10oz baby new potatoes, halved small bunch fresh mint, leaves picked and roughly chopped 2 small bunches fresh flatleaf parsley, roughly chopped 60g/2¼oz capers, roughly chopped, plus 3 tbsp brine from the jar 50g/1¾oz cornichons, roughly chopped 4 pickled guindilla chillies, roughly chopped 1 lemon, juice only 1 tbsp Dijon mustard 180ml/6fl oz olive oil 4 spring onions, finely sliced 200g/7oz fine green beans, halved salt and freshly ground black pepper Method Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes.Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper.When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes.Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve. Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes. Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes. Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper. Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper. When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes. When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes. Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve. Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve."
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bf0e0cb94916524cbe128c9172b73c55c6bee80e2d984c7996e51e4c15247a4f
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Potato salad recipe
Potato salad with pancetta An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_salad_38266_16x9.jpg This is a classic potato salad with optional crispy pancetta to jazz it up. Perfect for picnics and barbecues, it’s super simple and only takes about 20 minutes to put together. 1kg/2lb 4oz new potatoes, halved or quartered so that they’re all similar sizes150g/5½oz diced smoked pancetta or diced bacon (optional)4 spring onions, thinly sliced 2 tbsp full-fat mayonnaise 1 lemon, zest only 1 tsp white wine vinegarsalt and freshly ground black pepper 1kg/2lb 4oz new potatoes, halved or quartered so that they’re all similar sizes 150g/5½oz diced smoked pancetta or diced bacon (optional) 4 spring onions, thinly sliced 2 tbsp full-fat mayonnaise 1 lemon, zest only 1 tsp white wine vinegar salt and freshly ground black pepper Method Add the potatoes to a large saucepan. Just cover with cold water and season generously with salt.Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall off the end of a knife when poked.Drain the potatoes and leave them to cool to room temperature.Add the pancetta (if using) to a cold frying pan then place over a medium-high heat. Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan.Set aside about a quarter of the spring onions and pancetta, then combine all the other ingredients (except the spuds) in a large bowl along with some of the pancetta fat. Mix well and season with salt and pepper to taste. Stir through the potatoes and serve, topping with the remaining spring onions and pancetta. Add the potatoes to a large saucepan. Just cover with cold water and season generously with salt. Add the potatoes to a large saucepan. Just cover with cold water and season generously with salt. Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall off the end of a knife when poked. Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall off the end of a knife when poked. Drain the potatoes and leave them to cool to room temperature. Drain the potatoes and leave them to cool to room temperature. Add the pancetta (if using) to a cold frying pan then place over a medium-high heat. Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan. Add the pancetta (if using) to a cold frying pan then place over a medium-high heat. Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan. Set aside about a quarter of the spring onions and pancetta, then combine all the other ingredients (except the spuds) in a large bowl along with some of the pancetta fat. Mix well and season with salt and pepper to taste. Set aside about a quarter of the spring onions and pancetta, then combine all the other ingredients (except the spuds) in a large bowl along with some of the pancetta fat. Mix well and season with salt and pepper to taste. Stir through the potatoes and serve, topping with the remaining spring onions and pancetta. Stir through the potatoes and serve, topping with the remaining spring onions and pancetta.
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"title": "Potato salad recipe",
"content": "Potato salad with pancetta An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_salad_38266_16x9.jpg This is a classic potato salad with optional crispy pancetta to jazz it up. Perfect for picnics and barbecues, it’s super simple and only takes about 20 minutes to put together. 1kg/2lb 4oz new potatoes, halved or quartered so that they’re all similar sizes150g/5½oz diced smoked pancetta or diced bacon (optional)4 spring onions, thinly sliced 2 tbsp full-fat mayonnaise 1 lemon, zest only 1 tsp white wine vinegarsalt and freshly ground black pepper 1kg/2lb 4oz new potatoes, halved or quartered so that they’re all similar sizes 150g/5½oz diced smoked pancetta or diced bacon (optional) 4 spring onions, thinly sliced 2 tbsp full-fat mayonnaise 1 lemon, zest only 1 tsp white wine vinegar salt and freshly ground black pepper Method Add the potatoes to a large saucepan. Just cover with cold water and season generously with salt.Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall off the end of a knife when poked.Drain the potatoes and leave them to cool to room temperature.Add the pancetta (if using) to a cold frying pan then place over a medium-high heat. Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan.Set aside about a quarter of the spring onions and pancetta, then combine all the other ingredients (except the spuds) in a large bowl along with some of the pancetta fat. Mix well and season with salt and pepper to taste. Stir through the potatoes and serve, topping with the remaining spring onions and pancetta. Add the potatoes to a large saucepan. Just cover with cold water and season generously with salt. Add the potatoes to a large saucepan. Just cover with cold water and season generously with salt. Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall off the end of a knife when poked. Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall off the end of a knife when poked. Drain the potatoes and leave them to cool to room temperature. Drain the potatoes and leave them to cool to room temperature. Add the pancetta (if using) to a cold frying pan then place over a medium-high heat. Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan. Add the pancetta (if using) to a cold frying pan then place over a medium-high heat. Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan. Set aside about a quarter of the spring onions and pancetta, then combine all the other ingredients (except the spuds) in a large bowl along with some of the pancetta fat. Mix well and season with salt and pepper to taste. Set aside about a quarter of the spring onions and pancetta, then combine all the other ingredients (except the spuds) in a large bowl along with some of the pancetta fat. Mix well and season with salt and pepper to taste. Stir through the potatoes and serve, topping with the remaining spring onions and pancetta. Stir through the potatoes and serve, topping with the remaining spring onions and pancetta."
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Octopus salad, salt and pepper squid and aioli recipe
An average of 2.3 out of 5 stars from 3 ratings A fresh citrusy salad is the perfect accompaniment to deep-fried squid and homemade aioli. 1 small octopus, cut into pieces1 carrot, chopped1 onion, chopped4 garlic cloves, peeled and smashed2 sticks celery, chopped 1 small octopus, cut into pieces 1 carrot, chopped 1 onion, chopped 4 garlic cloves, peeled and smashed 2 sticks celery, chopped 300g/10½oz new potatoes, steamed until tender1 lemon, zest only1 orange, segmented 100g/3½oz green olives, pitted1 tbsp sherry vinegar4 tbsp olive oil2 tbsp flatleaf parsley, chopped2 tbsp basil, torn 300g/10½oz new potatoes, steamed until tender 1 lemon, zest only 1 orange, segmented 100g/3½oz green olives, pitted 1 tbsp sherry vinegar 4 tbsp olive oil 2 tbsp flatleaf parsley, chopped 2 tbsp basil, torn 500g/1lb 2oz squid, cleaned, trimmed and cut into rings130g/4¾oz cornflour130g/4¾oz plain flour½ tsp smoked paprika1 tbsp sea salt 1 tbsp peppercorns 500g/1lb 2oz squid, cleaned, trimmed and cut into rings 130g/4¾oz cornflour 130g/4¾oz plain flour ½ tsp smoked paprika 1 tbsp sea salt 1 tbsp peppercorns Method For the octopus, put all the ingredients into a large pan and cover with water. Simmer for 1-1½ hours until tender. Lift out the cooked octopus and set aside to cool a little, then slice into bite-sized pieces.For the salad, put all the ingredients into a large glass bowl and mix, season with salt and pepper. Mix in the octopus just before serving.For the salt and pepper squid, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Combine the cornflour and plain flour in a large bowl. Grind the sea salt and peppercorns to a powder in a pestle and mortar. Add the salt and pepper to the flours and mix. Dust the squid in the seasoned flours.Deep fry the squid for 1-2 minutes. Remove using a slotted spoon and drain on kitchen paper until ready to serve.Serve the dishes separately with wedges of lemon and the aioli alongside in a small bowl. For the octopus, put all the ingredients into a large pan and cover with water. Simmer for 1-1½ hours until tender. Lift out the cooked octopus and set aside to cool a little, then slice into bite-sized pieces. For the octopus, put all the ingredients into a large pan and cover with water. Simmer for 1-1½ hours until tender. Lift out the cooked octopus and set aside to cool a little, then slice into bite-sized pieces. For the salad, put all the ingredients into a large glass bowl and mix, season with salt and pepper. Mix in the octopus just before serving. For the salad, put all the ingredients into a large glass bowl and mix, season with salt and pepper. Mix in the octopus just before serving. For the salt and pepper squid, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the salt and pepper squid, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Combine the cornflour and plain flour in a large bowl. Grind the sea salt and peppercorns to a powder in a pestle and mortar. Add the salt and pepper to the flours and mix. Dust the squid in the seasoned flours. Combine the cornflour and plain flour in a large bowl. Grind the sea salt and peppercorns to a powder in a pestle and mortar. Add the salt and pepper to the flours and mix. Dust the squid in the seasoned flours. Deep fry the squid for 1-2 minutes. Remove using a slotted spoon and drain on kitchen paper until ready to serve. Deep fry the squid for 1-2 minutes. Remove using a slotted spoon and drain on kitchen paper until ready to serve. Serve the dishes separately with wedges of lemon and the aioli alongside in a small bowl. Serve the dishes separately with wedges of lemon and the aioli alongside in a small bowl.
|
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"title": "Octopus salad, salt and pepper squid and aioli recipe",
"content": "An average of 2.3 out of 5 stars from 3 ratings A fresh citrusy salad is the perfect accompaniment to deep-fried squid and homemade aioli. 1 small octopus, cut into pieces1 carrot, chopped1 onion, chopped4 garlic cloves, peeled and smashed2 sticks celery, chopped 1 small octopus, cut into pieces 1 carrot, chopped 1 onion, chopped 4 garlic cloves, peeled and smashed 2 sticks celery, chopped 300g/10½oz new potatoes, steamed until tender1 lemon, zest only1 orange, segmented 100g/3½oz green olives, pitted1 tbsp sherry vinegar4 tbsp olive oil2 tbsp flatleaf parsley, chopped2 tbsp basil, torn 300g/10½oz new potatoes, steamed until tender 1 lemon, zest only 1 orange, segmented 100g/3½oz green olives, pitted 1 tbsp sherry vinegar 4 tbsp olive oil 2 tbsp flatleaf parsley, chopped 2 tbsp basil, torn 500g/1lb 2oz squid, cleaned, trimmed and cut into rings130g/4¾oz cornflour130g/4¾oz plain flour½ tsp smoked paprika1 tbsp sea salt 1 tbsp peppercorns 500g/1lb 2oz squid, cleaned, trimmed and cut into rings 130g/4¾oz cornflour 130g/4¾oz plain flour ½ tsp smoked paprika 1 tbsp sea salt 1 tbsp peppercorns Method For the octopus, put all the ingredients into a large pan and cover with water. Simmer for 1-1½ hours until tender. Lift out the cooked octopus and set aside to cool a little, then slice into bite-sized pieces.For the salad, put all the ingredients into a large glass bowl and mix, season with salt and pepper. Mix in the octopus just before serving.For the salt and pepper squid, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Combine the cornflour and plain flour in a large bowl. Grind the sea salt and peppercorns to a powder in a pestle and mortar. Add the salt and pepper to the flours and mix. Dust the squid in the seasoned flours.Deep fry the squid for 1-2 minutes. Remove using a slotted spoon and drain on kitchen paper until ready to serve.Serve the dishes separately with wedges of lemon and the aioli alongside in a small bowl. For the octopus, put all the ingredients into a large pan and cover with water. Simmer for 1-1½ hours until tender. Lift out the cooked octopus and set aside to cool a little, then slice into bite-sized pieces. For the octopus, put all the ingredients into a large pan and cover with water. Simmer for 1-1½ hours until tender. Lift out the cooked octopus and set aside to cool a little, then slice into bite-sized pieces. For the salad, put all the ingredients into a large glass bowl and mix, season with salt and pepper. Mix in the octopus just before serving. For the salad, put all the ingredients into a large glass bowl and mix, season with salt and pepper. Mix in the octopus just before serving. For the salt and pepper squid, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the salt and pepper squid, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Combine the cornflour and plain flour in a large bowl. Grind the sea salt and peppercorns to a powder in a pestle and mortar. Add the salt and pepper to the flours and mix. Dust the squid in the seasoned flours. Combine the cornflour and plain flour in a large bowl. Grind the sea salt and peppercorns to a powder in a pestle and mortar. Add the salt and pepper to the flours and mix. Dust the squid in the seasoned flours. Deep fry the squid for 1-2 minutes. Remove using a slotted spoon and drain on kitchen paper until ready to serve. Deep fry the squid for 1-2 minutes. Remove using a slotted spoon and drain on kitchen paper until ready to serve. Serve the dishes separately with wedges of lemon and the aioli alongside in a small bowl. Serve the dishes separately with wedges of lemon and the aioli alongside in a small bowl."
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b7f3bd5d2c0c406b577c916010876880f0e74dc9122d527b7bf0cc6c50e8a670
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Parmesan potatoes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parmesan_potatoes_23370_16x9.jpg These roasted Parmesan potatoes are so utterly irresistible that you'll struggle not to eat them straight off the tray. Coated in garlic, oil and herbs, before roasting on a layer of finely grated Parmesan that goes beautifully golden and crisp they are best finished with a sprinkle of freshly chopped parsley. 50g/1¾oz finely grated Parmesan 500g/1lb 2oz new potatoes, washed and patted dried with a clean tea towel 1 tbsp olive oil 2 medium garlic cloves, finely grated1 tbsp finely chopped fresh rosemary 1 tbsp finely chopped fresh parsley (optional) 50g/1¾oz finely grated Parmesan 500g/1lb 2oz new potatoes, washed and patted dried with a clean tea towel 1 tbsp olive oil 2 medium garlic cloves, finely grated 1 tbsp finely chopped fresh rosemary 1 tbsp finely chopped fresh parsley (optional) Method Preheat the oven to 200C/180C Fan/Gas 200C Fan.Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base. Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour.Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well. Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden. Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve. Preheat the oven to 200C/180C Fan/Gas 200C Fan. Preheat the oven to 200C/180C Fan/Gas 200C Fan. Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base. Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base. Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour. Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour. Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well. Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well. Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden. Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden. Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve. Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve.
|
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"title": "Parmesan potatoes 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/parmesan_potatoes_23370_16x9.jpg These roasted Parmesan potatoes are so utterly irresistible that you'll struggle not to eat them straight off the tray. Coated in garlic, oil and herbs, before roasting on a layer of finely grated Parmesan that goes beautifully golden and crisp they are best finished with a sprinkle of freshly chopped parsley. 50g/1¾oz finely grated Parmesan 500g/1lb 2oz new potatoes, washed and patted dried with a clean tea towel 1 tbsp olive oil 2 medium garlic cloves, finely grated1 tbsp finely chopped fresh rosemary 1 tbsp finely chopped fresh parsley (optional) 50g/1¾oz finely grated Parmesan 500g/1lb 2oz new potatoes, washed and patted dried with a clean tea towel 1 tbsp olive oil 2 medium garlic cloves, finely grated 1 tbsp finely chopped fresh rosemary 1 tbsp finely chopped fresh parsley (optional) Method Preheat the oven to 200C/180C Fan/Gas 200C Fan.Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base. Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour.Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well. Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden. Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve. Preheat the oven to 200C/180C Fan/Gas 200C Fan. Preheat the oven to 200C/180C Fan/Gas 200C Fan. Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base. Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base. Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour. Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour. Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well. Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well. Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden. Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden. Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve. Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve."
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431cd1634fe02afe5a4ec9ae22a57c3b0169c0348743cc3736ce500588fd4d9d
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Quick and easy shepherd’s pie recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_and_easy_shepherds_36136_16x9.jpg Make the most of your leftover roast lamb to make this rustic shepherd's pie. Topped with leftover roast parsnips and new potatoes, it's got a chunky texture with a hint of sweetness. Serve with simple, seasonal greens. 2 onions, roughly chopped2 carrots, roughly chopped1 celery stick, roughly chopped2 tbsp olive oil2 tbsp plain flour2 tbsp tomato purée2 tsp tomato chutney 1 tsp caster sugar1 tbsp Worcestershire sauce 150ml/5fl oz lamb stock (or chicken or beef stock)200ml/7fl oz red wine (or white wine)700g/1lb 9oz leftover roast lamb, shredded100g/3½oz frozen peas 2 onions, roughly chopped 2 carrots, roughly chopped 1 celery stick, roughly chopped 2 tbsp olive oil 2 tbsp plain flour 2 tbsp tomato purée 2 tsp tomato chutney 1 tsp caster sugar 1 tbsp Worcestershire sauce 150ml/5fl oz lamb stock (or chicken or beef stock) 200ml/7fl oz red wine (or white wine) 700g/1lb 9oz leftover roast lamb, shredded 100g/3½oz frozen peas 500g/1lb 2oz cooked new potatoes 300g/10½oz leftover roasted parsnips 2 tbsp olive oil 2 tbsp butter, cut into small cubes 500g/1lb 2oz kale washed and thick stalks removed, finely sliced1 garlic clove, crushed 500g/1lb 2oz cooked new potatoes 300g/10½oz leftover roasted parsnips 2 tbsp olive oil 2 tbsp butter, cut into small cubes 500g/1lb 2oz kale washed and thick stalks removed, finely sliced 1 garlic clove, crushed Method To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife.Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes.Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more. Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish.Preheat the oven to 200C/180C Fan/Gas 6.Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling.Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and pepper and fry for 1 minute more.Serve the shepherd’s pie with the garlicky greens on the side. To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife. To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife. Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes. Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes. Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more. Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more. Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish. Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling. Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling. Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and pepper and fry for 1 minute more. Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and pepper and fry for 1 minute more. Serve the shepherd’s pie with the garlicky greens on the side. Serve the shepherd’s pie with the garlicky greens on the side.
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"title": "Quick and easy shepherd’s pie 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/quick_and_easy_shepherds_36136_16x9.jpg Make the most of your leftover roast lamb to make this rustic shepherd's pie. Topped with leftover roast parsnips and new potatoes, it's got a chunky texture with a hint of sweetness. Serve with simple, seasonal greens. 2 onions, roughly chopped2 carrots, roughly chopped1 celery stick, roughly chopped2 tbsp olive oil2 tbsp plain flour2 tbsp tomato purée2 tsp tomato chutney 1 tsp caster sugar1 tbsp Worcestershire sauce 150ml/5fl oz lamb stock (or chicken or beef stock)200ml/7fl oz red wine (or white wine)700g/1lb 9oz leftover roast lamb, shredded100g/3½oz frozen peas 2 onions, roughly chopped 2 carrots, roughly chopped 1 celery stick, roughly chopped 2 tbsp olive oil 2 tbsp plain flour 2 tbsp tomato purée 2 tsp tomato chutney 1 tsp caster sugar 1 tbsp Worcestershire sauce 150ml/5fl oz lamb stock (or chicken or beef stock) 200ml/7fl oz red wine (or white wine) 700g/1lb 9oz leftover roast lamb, shredded 100g/3½oz frozen peas 500g/1lb 2oz cooked new potatoes 300g/10½oz leftover roasted parsnips 2 tbsp olive oil 2 tbsp butter, cut into small cubes 500g/1lb 2oz kale washed and thick stalks removed, finely sliced1 garlic clove, crushed 500g/1lb 2oz cooked new potatoes 300g/10½oz leftover roasted parsnips 2 tbsp olive oil 2 tbsp butter, cut into small cubes 500g/1lb 2oz kale washed and thick stalks removed, finely sliced 1 garlic clove, crushed Method To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife.Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes.Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more. Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish.Preheat the oven to 200C/180C Fan/Gas 6.Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling.Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and pepper and fry for 1 minute more.Serve the shepherd’s pie with the garlicky greens on the side. To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife. To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife. Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes. Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes. Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more. Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more. Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish. Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling. Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling. Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and pepper and fry for 1 minute more. Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and pepper and fry for 1 minute more. Serve the shepherd’s pie with the garlicky greens on the side. Serve the shepherd’s pie with the garlicky greens on the side."
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871b081f6739a304ca1a32af0c5efe409f2d352c2aee5274f42752b7fe0c84b7
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Sausages with creamy mustard sauce recipe
You can use any sausages you like for this recipe. Vegetarian sausages cook quicker than pork or lamb sausages, so remove and cover with kitchen foil if they are ready before the vegetables are tender. Then adjust the cooking times slightly next time you follow the recipe. Choose small new potatoes, so that they only need a few minutes more than the other vegetables. If yours are larger, you may need to increase the initial cooking time by 1–2 minutes. When you cut your vegetables into batons, aim for them to be roughly 6cm/2½in long and around 1–1.5cm/½–⅝in wide for best results. This will depend on the size of your carrot and parsnip, so be prepared to adjust the size of your pieces or your cooking times if necessary. If you have a large courgette, cut into four lengthways before slicing, but try and keep the weight the same (using more courgette may affect cooking times). The combination of mustards makes this simple sauce especially delicious, but you could use 2 tbsp of just one or the other if you like. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
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"url": "https://www.bbc.co.uk/food/recipes/sausages_with_creamy_21175",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sausages with creamy mustard sauce recipe",
"content": "You can use any sausages you like for this recipe. Vegetarian sausages cook quicker than pork or lamb sausages, so remove and cover with kitchen foil if they are ready before the vegetables are tender. Then adjust the cooking times slightly next time you follow the recipe. Choose small new potatoes, so that they only need a few minutes more than the other vegetables. If yours are larger, you may need to increase the initial cooking time by 1–2 minutes. When you cut your vegetables into batons, aim for them to be roughly 6cm/2½in long and around 1–1.5cm/½–⅝in wide for best results. This will depend on the size of your carrot and parsnip, so be prepared to adjust the size of your pieces or your cooking times if necessary. If you have a large courgette, cut into four lengthways before slicing, but try and keep the weight the same (using more courgette may affect cooking times). The combination of mustards makes this simple sauce especially delicious, but you could use 2 tbsp of just one or the other if you like. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times."
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c99b7fb68cf23c2660c37fed86afedb446801fae849ae1f395e23901125da22c
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Easy tuna Niçoise salad recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_tuna_nioise_salad_23948_16x9.jpg On a hot summer’s day, a classic tuna Niçoise salad is hard to beat. This easy version keeps it simple with tinned tuna for a quick and delicious meal. 2 tsp red wine vinegar 2 tsp Dijon mustard 4 anchovy fillets, finely chopped 2 tbsp extra virgin olive oil 2 tsp red wine vinegar 2 tsp Dijon mustard 4 anchovy fillets, finely chopped 2 tbsp extra virgin olive oil ½ red onion, thinly sliced 200g/7oz new potatoes, cleaned100g/3½oz green beans, topped and tailed 2 free-range eggs, room temperature 100g/3½oz tomatoes, roughly chopped into bite-sized pieces 100g/3½oz cucumber, roughly chopped into bite-sized pieces 50g/2oz olives, stoned and roughly chopped 60g/2¼oz mixed salad leaves 2 x 145–160g tins tuna, drained ½ red onion, thinly sliced 200g/7oz new potatoes, cleaned 100g/3½oz green beans, topped and tailed 2 free-range eggs, room temperature 100g/3½oz tomatoes, roughly chopped into bite-sized pieces 100g/3½oz cucumber, roughly chopped into bite-sized pieces 50g/2oz olives, stoned and roughly chopped 60g/2¼oz mixed salad leaves 2 x 145–160g tins tuna, drained Method To make the dressing, whisk together the vinegar, mustard and anchovy fillets with a little salt and pepper then whisk in the oil. Set aside.To make the salad, place the red onion in a clean small bowl and massage with a little salt. Leave to one side while you prefer the rest of the salad. Place the potatoes in a small pan of cold salted water. Bring to a simmer and cook until just soft when pierced with a knife. Drain and leave to cool then chop into bite-sized chunks. Bring another small saucepan of water to the boil and blanch the green beans for 2 minutes. They should still have some bite. Remove and leave flat on a plate to cool. Meanwhile, bring another pan of water to the boil and carefully lower in the eggs and cook for 7 minutes for soft or 8 for a little firmer yolk. Remove and plunge the eggs straight into a bowl of iced water. Once cool peel and slice in half. To assemble, place the onion, tomatoes, cucumber, olives, mixed salad leaves, cooled green beans and potatoes in a large bowl. Pour over the dressing and mix well. To make the dressing, whisk together the vinegar, mustard and anchovy fillets with a little salt and pepper then whisk in the oil. Set aside. To make the dressing, whisk together the vinegar, mustard and anchovy fillets with a little salt and pepper then whisk in the oil. Set aside. To make the salad, place the red onion in a clean small bowl and massage with a little salt. Leave to one side while you prefer the rest of the salad. To make the salad, place the red onion in a clean small bowl and massage with a little salt. Leave to one side while you prefer the rest of the salad. Place the potatoes in a small pan of cold salted water. Bring to a simmer and cook until just soft when pierced with a knife. Drain and leave to cool then chop into bite-sized chunks. Place the potatoes in a small pan of cold salted water. Bring to a simmer and cook until just soft when pierced with a knife. Drain and leave to cool then chop into bite-sized chunks. Bring another small saucepan of water to the boil and blanch the green beans for 2 minutes. They should still have some bite. Remove and leave flat on a plate to cool. Bring another small saucepan of water to the boil and blanch the green beans for 2 minutes. They should still have some bite. Remove and leave flat on a plate to cool. Meanwhile, bring another pan of water to the boil and carefully lower in the eggs and cook for 7 minutes for soft or 8 for a little firmer yolk. Remove and plunge the eggs straight into a bowl of iced water. Once cool peel and slice in half. Meanwhile, bring another pan of water to the boil and carefully lower in the eggs and cook for 7 minutes for soft or 8 for a little firmer yolk. Remove and plunge the eggs straight into a bowl of iced water. Once cool peel and slice in half. To assemble, place the onion, tomatoes, cucumber, olives, mixed salad leaves, cooled green beans and potatoes in a large bowl. Pour over the dressing and mix well. To assemble, place the onion, tomatoes, cucumber, olives, mixed salad leaves, cooled green beans and potatoes in a large bowl. Pour over the dressing and mix well. Recipe tips Although it is popular to serve a salad Niçoise deconstructed on a plate with dressing on the side, I much prefer to mix all mine together so everything is evenly coated and perfectly seasoned.
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"title": "Easy tuna Niçoise salad recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_tuna_nioise_salad_23948_16x9.jpg On a hot summer’s day, a classic tuna Niçoise salad is hard to beat. This easy version keeps it simple with tinned tuna for a quick and delicious meal. 2 tsp red wine vinegar 2 tsp Dijon mustard 4 anchovy fillets, finely chopped 2 tbsp extra virgin olive oil 2 tsp red wine vinegar 2 tsp Dijon mustard 4 anchovy fillets, finely chopped 2 tbsp extra virgin olive oil ½ red onion, thinly sliced 200g/7oz new potatoes, cleaned100g/3½oz green beans, topped and tailed 2 free-range eggs, room temperature 100g/3½oz tomatoes, roughly chopped into bite-sized pieces 100g/3½oz cucumber, roughly chopped into bite-sized pieces 50g/2oz olives, stoned and roughly chopped 60g/2¼oz mixed salad leaves 2 x 145–160g tins tuna, drained ½ red onion, thinly sliced 200g/7oz new potatoes, cleaned 100g/3½oz green beans, topped and tailed 2 free-range eggs, room temperature 100g/3½oz tomatoes, roughly chopped into bite-sized pieces 100g/3½oz cucumber, roughly chopped into bite-sized pieces 50g/2oz olives, stoned and roughly chopped 60g/2¼oz mixed salad leaves 2 x 145–160g tins tuna, drained Method To make the dressing, whisk together the vinegar, mustard and anchovy fillets with a little salt and pepper then whisk in the oil. Set aside.To make the salad, place the red onion in a clean small bowl and massage with a little salt. Leave to one side while you prefer the rest of the salad. Place the potatoes in a small pan of cold salted water. Bring to a simmer and cook until just soft when pierced with a knife. Drain and leave to cool then chop into bite-sized chunks. Bring another small saucepan of water to the boil and blanch the green beans for 2 minutes. They should still have some bite. Remove and leave flat on a plate to cool. Meanwhile, bring another pan of water to the boil and carefully lower in the eggs and cook for 7 minutes for soft or 8 for a little firmer yolk. Remove and plunge the eggs straight into a bowl of iced water. Once cool peel and slice in half. To assemble, place the onion, tomatoes, cucumber, olives, mixed salad leaves, cooled green beans and potatoes in a large bowl. Pour over the dressing and mix well. To make the dressing, whisk together the vinegar, mustard and anchovy fillets with a little salt and pepper then whisk in the oil. Set aside. To make the dressing, whisk together the vinegar, mustard and anchovy fillets with a little salt and pepper then whisk in the oil. Set aside. To make the salad, place the red onion in a clean small bowl and massage with a little salt. Leave to one side while you prefer the rest of the salad. To make the salad, place the red onion in a clean small bowl and massage with a little salt. Leave to one side while you prefer the rest of the salad. Place the potatoes in a small pan of cold salted water. Bring to a simmer and cook until just soft when pierced with a knife. Drain and leave to cool then chop into bite-sized chunks. Place the potatoes in a small pan of cold salted water. Bring to a simmer and cook until just soft when pierced with a knife. Drain and leave to cool then chop into bite-sized chunks. Bring another small saucepan of water to the boil and blanch the green beans for 2 minutes. They should still have some bite. Remove and leave flat on a plate to cool. Bring another small saucepan of water to the boil and blanch the green beans for 2 minutes. They should still have some bite. Remove and leave flat on a plate to cool. Meanwhile, bring another pan of water to the boil and carefully lower in the eggs and cook for 7 minutes for soft or 8 for a little firmer yolk. Remove and plunge the eggs straight into a bowl of iced water. Once cool peel and slice in half. Meanwhile, bring another pan of water to the boil and carefully lower in the eggs and cook for 7 minutes for soft or 8 for a little firmer yolk. Remove and plunge the eggs straight into a bowl of iced water. Once cool peel and slice in half. To assemble, place the onion, tomatoes, cucumber, olives, mixed salad leaves, cooled green beans and potatoes in a large bowl. Pour over the dressing and mix well. To assemble, place the onion, tomatoes, cucumber, olives, mixed salad leaves, cooled green beans and potatoes in a large bowl. Pour over the dressing and mix well. Recipe tips Although it is popular to serve a salad Niçoise deconstructed on a plate with dressing on the side, I much prefer to mix all mine together so everything is evenly coated and perfectly seasoned."
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73fcad08b914392b4a473c5740514d657ac6f3151fde0322236c2f09f77324e7
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Air fryer cheesy chicken with bacon recipe
Chicken breasts can vary hugely in size. Look for ones that are around 150–175g/5½–6oz for best results. Buy in smaller packs and you are more likely to find that size. If you do use a larger chicken breast, you will need to add extra cooking time. Garlic and herb cream cheese works well for this recipe, but you could use cheddar or brie instead. Swap the dried herbs for fresh herbs if you like – use around ½ tsp freshly chopped leaves. Test the chicken is ready using a digital thermometer (it will need to be 75C) or pierce the thickest part of the breast with the tip of a knife. Any juices should run clear and there should be no pinkness remaining. Choosing small new potatoes and cutting them into quarters means that they will cook at the same rate as the chicken. If they aren’t tender once the chicken is ready, remove the chicken and rest on a warm plate covered with kitchen foil, then return the potatoes to the air fryer and cook for a few minutes longer. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
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"url": "https://www.bbc.co.uk/food/recipes/air_fryer_cheesy_chicken_88892",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer cheesy chicken with bacon recipe",
"content": "Chicken breasts can vary hugely in size. Look for ones that are around 150–175g/5½–6oz for best results. Buy in smaller packs and you are more likely to find that size. If you do use a larger chicken breast, you will need to add extra cooking time. Garlic and herb cream cheese works well for this recipe, but you could use cheddar or brie instead. Swap the dried herbs for fresh herbs if you like – use around ½ tsp freshly chopped leaves. Test the chicken is ready using a digital thermometer (it will need to be 75C) or pierce the thickest part of the breast with the tip of a knife. Any juices should run clear and there should be no pinkness remaining. Choosing small new potatoes and cutting them into quarters means that they will cook at the same rate as the chicken. If they aren’t tender once the chicken is ready, remove the chicken and rest on a warm plate covered with kitchen foil, then return the potatoes to the air fryer and cook for a few minutes longer. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times."
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5e83c9fbfa4a4cfaf567736065ee463f97d77db1278af9b5c27d39ad571ef791
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Simple potato salad recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basic_potato_salad_97240_16x9.jpg An easy potato salad recipe that mixes mayonnaise with lemon juice to brighten it up. If you want to take it up a notch, stir in freshly chopped herbs and some capers or pickles (see recipe tip) at the end. If you use vegan mayonnaise and maple syrup this recipe is suitable for vegans. 500g/1lb 2oz new potatoes/salad potatoes½ lemon, juice only (alternatively use ½ tbsp white wine vinegar or cider vinegar)2 tbsp olive oil (extra virgin if possible)1 tsp runny honey or maple syrup2 spring onions, trimmed and finely sliced (some green tops reserved for garnish)2 tbsp mayonnaise (any sort)1 tsp wholegrain mustard or other mild mustard (optional)1–2 tbsp finely chopped soft herbs, such as parsley, mint or dill (optional)salt and freshly ground black pepper 500g/1lb 2oz new potatoes/salad potatoes ½ lemon, juice only (alternatively use ½ tbsp white wine vinegar or cider vinegar) 2 tbsp olive oil (extra virgin if possible) 1 tsp runny honey or maple syrup 2 spring onions, trimmed and finely sliced (some green tops reserved for garnish) 2 tbsp mayonnaise (any sort) 1 tsp wholegrain mustard or other mild mustard (optional) 1–2 tbsp finely chopped soft herbs, such as parsley, mint or dill (optional) salt and freshly ground black pepper Method Boil or steam the potatoes in salted water for 15–20 minutes, or until tender.Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions.Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely.Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using).Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve. Boil or steam the potatoes in salted water for 15–20 minutes, or until tender. Boil or steam the potatoes in salted water for 15–20 minutes, or until tender. Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions. Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions. Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely. Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely. Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using). Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using). Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve. Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve. Recipe tips Stirring the still-warm potatoes into the dressing helps them take on flavour as well as softening any harsher flavours from the spring onions. If you want to cook the potatoes in advance you can just mix everything together with the cold potatoes. This is also lovely with a teaspoon of chopped capers, gherkins or cornichons mixed through. To lighten the dressing, you can use reduced fat mayonnaise or swap half the mayonnaise for natural yoghurt. We've used spring onions for ease, but half a small red onion also works well when finely chopped.
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"url": "https://www.bbc.co.uk/food/recipes/basic_potato_salad_97240",
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"title": "Simple potato salad recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basic_potato_salad_97240_16x9.jpg An easy potato salad recipe that mixes mayonnaise with lemon juice to brighten it up. If you want to take it up a notch, stir in freshly chopped herbs and some capers or pickles (see recipe tip) at the end. If you use vegan mayonnaise and maple syrup this recipe is suitable for vegans. 500g/1lb 2oz new potatoes/salad potatoes½ lemon, juice only (alternatively use ½ tbsp white wine vinegar or cider vinegar)2 tbsp olive oil (extra virgin if possible)1 tsp runny honey or maple syrup2 spring onions, trimmed and finely sliced (some green tops reserved for garnish)2 tbsp mayonnaise (any sort)1 tsp wholegrain mustard or other mild mustard (optional)1–2 tbsp finely chopped soft herbs, such as parsley, mint or dill (optional)salt and freshly ground black pepper 500g/1lb 2oz new potatoes/salad potatoes ½ lemon, juice only (alternatively use ½ tbsp white wine vinegar or cider vinegar) 2 tbsp olive oil (extra virgin if possible) 1 tsp runny honey or maple syrup 2 spring onions, trimmed and finely sliced (some green tops reserved for garnish) 2 tbsp mayonnaise (any sort) 1 tsp wholegrain mustard or other mild mustard (optional) 1–2 tbsp finely chopped soft herbs, such as parsley, mint or dill (optional) salt and freshly ground black pepper Method Boil or steam the potatoes in salted water for 15–20 minutes, or until tender.Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions.Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely.Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using).Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve. Boil or steam the potatoes in salted water for 15–20 minutes, or until tender. Boil or steam the potatoes in salted water for 15–20 minutes, or until tender. Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions. Meanwhile, mix lemon juice, oil and honey in a serving bowl. Add the chopped spring onions. Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely. Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage.) Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely. Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using). Once the potatoes are cold, stir in the mayonnaise, mustard and herbs (if using). Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve. Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve. Recipe tips Stirring the still-warm potatoes into the dressing helps them take on flavour as well as softening any harsher flavours from the spring onions. If you want to cook the potatoes in advance you can just mix everything together with the cold potatoes. This is also lovely with a teaspoon of chopped capers, gherkins or cornichons mixed through. To lighten the dressing, you can use reduced fat mayonnaise or swap half the mayonnaise for natural yoghurt. We've used spring onions for ease, but half a small red onion also works well when finely chopped."
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636c9a4cc0eab37e3710430736d2bb0cd7a1bee0b5d210ea5724ef58d299b9f8
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Anything-goes frittata recipe
An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/anything-goes_frittata_95480_16x9.jpg This frittata recipe is super flexible. You can use just about anything that's leftover in the fridge. Each serving provides 337 kcal, 21g protein, 15g carbohydrates (of which 5g sugars), 21g fat (of which 7g saturates), 4.5g fibre and 1g salt. 2 tbsp extra virgin olive oil100g/3½oz cooked sweet potato, cut into small chunks175g/6oz (around 3) cooked new potatoes, cut into small chunks100g/3½oz (¼ head) broccoli, stem sliced and remainder cut into small florets½ red pepper, seeds removed, cut into small chunks1 leek, cut into chunks handful (50g/1¾oz) frozen peas1 red or green chilli, finely chopped (deseed first if you like)100g/3½oz feta, roughly broken6 large free-range eggssea salt and freshly ground black peppergreen salad leaves, to serve 2 tbsp extra virgin olive oil 100g/3½oz cooked sweet potato, cut into small chunks 175g/6oz (around 3) cooked new potatoes, cut into small chunks 100g/3½oz (¼ head) broccoli, stem sliced and remainder cut into small florets ½ red pepper, seeds removed, cut into small chunks 1 leek, cut into chunks handful (50g/1¾oz) frozen peas 1 red or green chilli, finely chopped (deseed first if you like) 100g/3½oz feta, roughly broken 6 large free-range eggs sea salt and freshly ground black pepper green salad leaves, to serve Method Heat the oil in a medium non-stick frying pan (ideally ovenproof) and gently fry the sweet potato, new potatoes, broccoli, pepper and leek for 5–7 minutes, or until the potatoes are lightly browned and the other vegetables are just tender, stirring regularly. Stir in the peas, chilli and feta.Break the eggs into a bowl and add a good pinch of salt and lots of black pepper. Beat well using a large metal whisk. Pour the eggs into the pan and give it a little shake, so they run down between all the vegetables. Cook the frittata over a gentle heat for 5 minutes without stirring, or until the egg is almost set. Meanwhile, preheat the grill to high. Place the frittata under the hot grill for 3–4 minutes, or until set. Loosen the sides of the frittata and slide onto a board. Cut into wedges and serve with a green leafy salad. Heat the oil in a medium non-stick frying pan (ideally ovenproof) and gently fry the sweet potato, new potatoes, broccoli, pepper and leek for 5–7 minutes, or until the potatoes are lightly browned and the other vegetables are just tender, stirring regularly. Stir in the peas, chilli and feta. Heat the oil in a medium non-stick frying pan (ideally ovenproof) and gently fry the sweet potato, new potatoes, broccoli, pepper and leek for 5–7 minutes, or until the potatoes are lightly browned and the other vegetables are just tender, stirring regularly. Stir in the peas, chilli and feta. Break the eggs into a bowl and add a good pinch of salt and lots of black pepper. Beat well using a large metal whisk. Pour the eggs into the pan and give it a little shake, so they run down between all the vegetables. Break the eggs into a bowl and add a good pinch of salt and lots of black pepper. Beat well using a large metal whisk. Pour the eggs into the pan and give it a little shake, so they run down between all the vegetables. Cook the frittata over a gentle heat for 5 minutes without stirring, or until the egg is almost set. Meanwhile, preheat the grill to high. Place the frittata under the hot grill for 3–4 minutes, or until set. Cook the frittata over a gentle heat for 5 minutes without stirring, or until the egg is almost set. Meanwhile, preheat the grill to high. Place the frittata under the hot grill for 3–4 minutes, or until set. Loosen the sides of the frittata and slide onto a board. Cut into wedges and serve with a green leafy salad. Loosen the sides of the frittata and slide onto a board. Cut into wedges and serve with a green leafy salad.
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"url": "https://www.bbc.co.uk/food/recipes/anything-goes_frittata_95480",
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"title": "Anything-goes frittata recipe",
"content": "An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/anything-goes_frittata_95480_16x9.jpg This frittata recipe is super flexible. You can use just about anything that's leftover in the fridge. Each serving provides 337 kcal, 21g protein, 15g carbohydrates (of which 5g sugars), 21g fat (of which 7g saturates), 4.5g fibre and 1g salt. 2 tbsp extra virgin olive oil100g/3½oz cooked sweet potato, cut into small chunks175g/6oz (around 3) cooked new potatoes, cut into small chunks100g/3½oz (¼ head) broccoli, stem sliced and remainder cut into small florets½ red pepper, seeds removed, cut into small chunks1 leek, cut into chunks handful (50g/1¾oz) frozen peas1 red or green chilli, finely chopped (deseed first if you like)100g/3½oz feta, roughly broken6 large free-range eggssea salt and freshly ground black peppergreen salad leaves, to serve 2 tbsp extra virgin olive oil 100g/3½oz cooked sweet potato, cut into small chunks 175g/6oz (around 3) cooked new potatoes, cut into small chunks 100g/3½oz (¼ head) broccoli, stem sliced and remainder cut into small florets ½ red pepper, seeds removed, cut into small chunks 1 leek, cut into chunks handful (50g/1¾oz) frozen peas 1 red or green chilli, finely chopped (deseed first if you like) 100g/3½oz feta, roughly broken 6 large free-range eggs sea salt and freshly ground black pepper green salad leaves, to serve Method Heat the oil in a medium non-stick frying pan (ideally ovenproof) and gently fry the sweet potato, new potatoes, broccoli, pepper and leek for 5–7 minutes, or until the potatoes are lightly browned and the other vegetables are just tender, stirring regularly. Stir in the peas, chilli and feta.Break the eggs into a bowl and add a good pinch of salt and lots of black pepper. Beat well using a large metal whisk. Pour the eggs into the pan and give it a little shake, so they run down between all the vegetables. Cook the frittata over a gentle heat for 5 minutes without stirring, or until the egg is almost set. Meanwhile, preheat the grill to high. Place the frittata under the hot grill for 3–4 minutes, or until set. Loosen the sides of the frittata and slide onto a board. Cut into wedges and serve with a green leafy salad. Heat the oil in a medium non-stick frying pan (ideally ovenproof) and gently fry the sweet potato, new potatoes, broccoli, pepper and leek for 5–7 minutes, or until the potatoes are lightly browned and the other vegetables are just tender, stirring regularly. Stir in the peas, chilli and feta. Heat the oil in a medium non-stick frying pan (ideally ovenproof) and gently fry the sweet potato, new potatoes, broccoli, pepper and leek for 5–7 minutes, or until the potatoes are lightly browned and the other vegetables are just tender, stirring regularly. Stir in the peas, chilli and feta. Break the eggs into a bowl and add a good pinch of salt and lots of black pepper. Beat well using a large metal whisk. Pour the eggs into the pan and give it a little shake, so they run down between all the vegetables. Break the eggs into a bowl and add a good pinch of salt and lots of black pepper. Beat well using a large metal whisk. Pour the eggs into the pan and give it a little shake, so they run down between all the vegetables. Cook the frittata over a gentle heat for 5 minutes without stirring, or until the egg is almost set. Meanwhile, preheat the grill to high. Place the frittata under the hot grill for 3–4 minutes, or until set. Cook the frittata over a gentle heat for 5 minutes without stirring, or until the egg is almost set. Meanwhile, preheat the grill to high. Place the frittata under the hot grill for 3–4 minutes, or until set. Loosen the sides of the frittata and slide onto a board. Cut into wedges and serve with a green leafy salad. Loosen the sides of the frittata and slide onto a board. Cut into wedges and serve with a green leafy salad."
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d9dc5e6882f470c0cc60d377a3909a51a4c5c27f4c6bda45c37c78d95c34f36f
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Air fryer salmon with warm potato salad recipe
An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_salmon_with_44641_16x9.jpg A honey and mustard glaze complements both the salmon and the warm potato salad. To serve the salmon with other sides, simply halve the glaze quantity. Each serving provides 520 kcal, 37g protein, 34g carbohydrate (of which 16g sugars), 25g fat (of which 4.4g saturates), 6.1g fibre and 1.2g salt. 500g/1lb 2oz small new potatoes, larger ones halved4 salmon fillets, approx. 150g/5½oz each, scaled250g/9oz green beans (or thin-stemmed broccoli), trimmed250g/9oz sugar snap peas (or mangetout)1 long or 2 round shallots, finely chopped2 tbsp white wine vinegarsalt and freshly ground black pepper 500g/1lb 2oz small new potatoes, larger ones halved 4 salmon fillets, approx. 150g/5½oz each, scaled 250g/9oz green beans (or thin-stemmed broccoli), trimmed 250g/9oz sugar snap peas (or mangetout) 1 long or 2 round shallots, finely chopped 2 tbsp white wine vinegar salt and freshly ground black pepper 3 tbsp runny honey 3 tbsp wholegrain mustard 3 tbsp runny honey 3 tbsp wholegrain mustard Method Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C. Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season. When the water is boiling, add the potatoes and cook for 7 minutes.Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through.When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time.Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing.Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad. Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C. Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C. Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season. Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season. When the water is boiling, add the potatoes and cook for 7 minutes. When the water is boiling, add the potatoes and cook for 7 minutes. Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through. Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through. When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time. When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time. Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing. Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing. Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad. Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad. Recipe tips If you have a steamer basket, boil the potatoes in a pan for 10 minutes, then put the beans and sugar snaps in the basket above the boiling water and steam for the final 4 minutes. If using mangetout, steam for 2 minutes only. For a romantic dinner for two, simply halve all the ingredients.
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"title": "Air fryer salmon with warm potato salad recipe",
"content": "An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_salmon_with_44641_16x9.jpg A honey and mustard glaze complements both the salmon and the warm potato salad. To serve the salmon with other sides, simply halve the glaze quantity. Each serving provides 520 kcal, 37g protein, 34g carbohydrate (of which 16g sugars), 25g fat (of which 4.4g saturates), 6.1g fibre and 1.2g salt. 500g/1lb 2oz small new potatoes, larger ones halved4 salmon fillets, approx. 150g/5½oz each, scaled250g/9oz green beans (or thin-stemmed broccoli), trimmed250g/9oz sugar snap peas (or mangetout)1 long or 2 round shallots, finely chopped2 tbsp white wine vinegarsalt and freshly ground black pepper 500g/1lb 2oz small new potatoes, larger ones halved 4 salmon fillets, approx. 150g/5½oz each, scaled 250g/9oz green beans (or thin-stemmed broccoli), trimmed 250g/9oz sugar snap peas (or mangetout) 1 long or 2 round shallots, finely chopped 2 tbsp white wine vinegar salt and freshly ground black pepper 3 tbsp runny honey 3 tbsp wholegrain mustard 3 tbsp runny honey 3 tbsp wholegrain mustard Method Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C. Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season. When the water is boiling, add the potatoes and cook for 7 minutes.Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through.When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time.Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing.Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad. Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C. Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C. Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season. Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season. When the water is boiling, add the potatoes and cook for 7 minutes. When the water is boiling, add the potatoes and cook for 7 minutes. Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through. Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through. When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time. When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time. Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing. Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing. Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad. Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad. Recipe tips If you have a steamer basket, boil the potatoes in a pan for 10 minutes, then put the beans and sugar snaps in the basket above the boiling water and steam for the final 4 minutes. If using mangetout, steam for 2 minutes only. For a romantic dinner for two, simply halve all the ingredients."
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4856cebce31b0b3840564c4191bffd0d58a7f7a439889c38f1db63db364985bb
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Smoked mackerel and roasted new potato salad recipe
An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_and_86080_16x9.jpg A Scandinavian-inspired warm salad of fish and potatoes with fresh dill, pickles and a tangy honey and mustard dressing. Each serving provides 762 kcal, 25g protein, 33g carbohydrate (of which 8.2g sugars), 58g fat (of which 11g saturates), 4.4g fibre and 2.6g salt. 350g/12oz new potatoes, large ones quartered and smaller ones halved2 tbsp olive oil50g/1¾oz soured cream 50g/1¾oz mayonnaise1 tsp Dijon mustard1 tsp runny honey 1 tsp white wine vinegar1 garlic clove, finely grated40g/1½oz red onion (approx. ½ small onion), finely diced40g/1½oz cornichons or gherkins, finely dicedlarge handful (approx. 60g/2¼oz) baby spinach (or rocket, spinach and watercress mix)2 smoked mackerel fillets (approx. 175g/6oz), skin removed and torn into bite-sized piecessmall handful finely chopped fresh dill, plus extra to servesmall handful finely chopped fresh parsley, plus extra to servesea salt and freshly ground black pepper 350g/12oz new potatoes, large ones quartered and smaller ones halved 2 tbsp olive oil 50g/1¾oz soured cream 50g/1¾oz mayonnaise 1 tsp Dijon mustard 1 tsp runny honey 1 tsp white wine vinegar 1 garlic clove, finely grated 40g/1½oz red onion (approx. ½ small onion), finely diced 40g/1½oz cornichons or gherkins, finely diced large handful (approx. 60g/2¼oz) baby spinach (or rocket, spinach and watercress mix) 2 smoked mackerel fillets (approx. 175g/6oz), skin removed and torn into bite-sized pieces small handful finely chopped fresh dill, plus extra to serve small handful finely chopped fresh parsley, plus extra to serve sea salt and freshly ground black pepper Method Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes.Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper. Toss to coat the potatoes in the oil then spread out in a single layer and return to the oven. Cook for 25 minutes (shaking halfway) until golden and crispy.While the potatoes cook, make the rest of the salad. In a large mixing bowl, combine the soured cream, mayonnaise, Dijon mustard, honey, vinegar, garlic, red onion and cornichons. Season with salt and pepper and mix well. Add the spinach to the bowl and as soon as the potatoes are cooked, place them on top. Cover the bowl and leave for a minute (the heat will wilt the spinach a little) and then add the mackerel pieces and the herbs. Toss everything together. Taste and add more salt and pepper, if necessary, before dividing between two plates and serving immediately, with extra herbs scattered over. Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes. Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper. Toss to coat the potatoes in the oil then spread out in a single layer and return to the oven. Cook for 25 minutes (shaking halfway) until golden and crispy. Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper. Toss to coat the potatoes in the oil then spread out in a single layer and return to the oven. Cook for 25 minutes (shaking halfway) until golden and crispy. While the potatoes cook, make the rest of the salad. In a large mixing bowl, combine the soured cream, mayonnaise, Dijon mustard, honey, vinegar, garlic, red onion and cornichons. Season with salt and pepper and mix well. While the potatoes cook, make the rest of the salad. In a large mixing bowl, combine the soured cream, mayonnaise, Dijon mustard, honey, vinegar, garlic, red onion and cornichons. Season with salt and pepper and mix well. Add the spinach to the bowl and as soon as the potatoes are cooked, place them on top. Cover the bowl and leave for a minute (the heat will wilt the spinach a little) and then add the mackerel pieces and the herbs. Toss everything together. Taste and add more salt and pepper, if necessary, before dividing between two plates and serving immediately, with extra herbs scattered over. Add the spinach to the bowl and as soon as the potatoes are cooked, place them on top. Cover the bowl and leave for a minute (the heat will wilt the spinach a little) and then add the mackerel pieces and the herbs. Toss everything together. Taste and add more salt and pepper, if necessary, before dividing between two plates and serving immediately, with extra herbs scattered over.
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"title": "Smoked mackerel and roasted new potato salad recipe",
"content": "An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_and_86080_16x9.jpg A Scandinavian-inspired warm salad of fish and potatoes with fresh dill, pickles and a tangy honey and mustard dressing. Each serving provides 762 kcal, 25g protein, 33g carbohydrate (of which 8.2g sugars), 58g fat (of which 11g saturates), 4.4g fibre and 2.6g salt. 350g/12oz new potatoes, large ones quartered and smaller ones halved2 tbsp olive oil50g/1¾oz soured cream 50g/1¾oz mayonnaise1 tsp Dijon mustard1 tsp runny honey 1 tsp white wine vinegar1 garlic clove, finely grated40g/1½oz red onion (approx. ½ small onion), finely diced40g/1½oz cornichons or gherkins, finely dicedlarge handful (approx. 60g/2¼oz) baby spinach (or rocket, spinach and watercress mix)2 smoked mackerel fillets (approx. 175g/6oz), skin removed and torn into bite-sized piecessmall handful finely chopped fresh dill, plus extra to servesmall handful finely chopped fresh parsley, plus extra to servesea salt and freshly ground black pepper 350g/12oz new potatoes, large ones quartered and smaller ones halved 2 tbsp olive oil 50g/1¾oz soured cream 50g/1¾oz mayonnaise 1 tsp Dijon mustard 1 tsp runny honey 1 tsp white wine vinegar 1 garlic clove, finely grated 40g/1½oz red onion (approx. ½ small onion), finely diced 40g/1½oz cornichons or gherkins, finely diced large handful (approx. 60g/2¼oz) baby spinach (or rocket, spinach and watercress mix) 2 smoked mackerel fillets (approx. 175g/6oz), skin removed and torn into bite-sized pieces small handful finely chopped fresh dill, plus extra to serve small handful finely chopped fresh parsley, plus extra to serve sea salt and freshly ground black pepper Method Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes.Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper. Toss to coat the potatoes in the oil then spread out in a single layer and return to the oven. Cook for 25 minutes (shaking halfway) until golden and crispy.While the potatoes cook, make the rest of the salad. In a large mixing bowl, combine the soured cream, mayonnaise, Dijon mustard, honey, vinegar, garlic, red onion and cornichons. Season with salt and pepper and mix well. Add the spinach to the bowl and as soon as the potatoes are cooked, place them on top. Cover the bowl and leave for a minute (the heat will wilt the spinach a little) and then add the mackerel pieces and the herbs. Toss everything together. Taste and add more salt and pepper, if necessary, before dividing between two plates and serving immediately, with extra herbs scattered over. Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Place the potatoes into a saucepan and put a full kettle on to boil. Pour over the boiling water, add a generous pinch of salt, and cook over a high heat for 5 minutes. Drain and return the potatoes to the pan to steam dry for 5 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes. Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper. Toss to coat the potatoes in the oil then spread out in a single layer and return to the oven. Cook for 25 minutes (shaking halfway) until golden and crispy. Carefully remove the hot tin of oil from the oven, then tip in the potatoes and season with salt and pepper. Toss to coat the potatoes in the oil then spread out in a single layer and return to the oven. Cook for 25 minutes (shaking halfway) until golden and crispy. While the potatoes cook, make the rest of the salad. In a large mixing bowl, combine the soured cream, mayonnaise, Dijon mustard, honey, vinegar, garlic, red onion and cornichons. Season with salt and pepper and mix well. While the potatoes cook, make the rest of the salad. In a large mixing bowl, combine the soured cream, mayonnaise, Dijon mustard, honey, vinegar, garlic, red onion and cornichons. Season with salt and pepper and mix well. Add the spinach to the bowl and as soon as the potatoes are cooked, place them on top. Cover the bowl and leave for a minute (the heat will wilt the spinach a little) and then add the mackerel pieces and the herbs. Toss everything together. Taste and add more salt and pepper, if necessary, before dividing between two plates and serving immediately, with extra herbs scattered over. Add the spinach to the bowl and as soon as the potatoes are cooked, place them on top. Cover the bowl and leave for a minute (the heat will wilt the spinach a little) and then add the mackerel pieces and the herbs. Toss everything together. Taste and add more salt and pepper, if necessary, before dividing between two plates and serving immediately, with extra herbs scattered over."
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81bb8dcdec243846df7fd202704dd416cadea23f83b5fbb84dafa440e9d6b98d
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Blackened beef with pickled red cabbage recipe
Blackened beef with pickled red cabbage and miso herb butter An average of 4.7 out of 5 stars from 3 ratings Smoky blackened beef, the tang of pickled cabbage and a rich miso butter spooned over the top – this recipe has it all! 1 beef rump cap, around 1kg/2lb 4oz in weight2 tbsp olive oil 1 beef rump cap, around 1kg/2lb 4oz in weight 2 tbsp olive oil 4 tbsp salt 4 tbsp hot smoked paprika 3 tbsp soft brown sugar 2 tbsp coarse ground black pepper 2 tbsp garlic powder 2 tbsp onion powder 2 tbsp dried oregano 2 tbsp dried thyme 2 tbsp cep or mushroom powder 2 tbsp powdered cumin 4 tbsp salt 4 tbsp hot smoked paprika 3 tbsp soft brown sugar 2 tbsp coarse ground black pepper 2 tbsp garlic powder 2 tbsp onion powder 2 tbsp dried oregano 2 tbsp dried thyme 2 tbsp cep or mushroom powder 2 tbsp powdered cumin 2 tsp salt ½ red cabbage, shredded 1 tbsp coriander seeds3 tbsp cashew nuts 2 lemongrass sticks, smashed 250ml/9fl oz red wine vinegar 100g/3½oz caster sugar 2 Cox apples, julienned1 tsp roasted sesame seeds 2 tsp salt ½ red cabbage, shredded 1 tbsp coriander seeds 3 tbsp cashew nuts 2 lemongrass sticks, smashed 250ml/9fl oz red wine vinegar 100g/3½oz caster sugar 2 Cox apples, julienned 1 tsp roasted sesame seeds 100g/3½oz unsalted butter 75g/2½oz white miso paste 2 tbsp coriander, chopped 1 green chilli, finely diced1 lime, juice and zest 1 garlic clove, minced 100g/3½oz unsalted butter 75g/2½oz white miso paste 2 tbsp coriander, chopped 1 green chilli, finely diced 1 lime, juice and zest 1 garlic clove, minced Method Rub the oil into the beef cap. Mix the dry spices together, and rub the spice mix generously into the meat. Leave to marinate for a few hours. Combine the salt and the shredded cabbage and transfer to a colander. Leave for an hour to allow some of the excess moisture to drain out of the cabbage.Toast the coriander seeds and cashew nuts in a hot pan or in the oven. Crush the coriander seeds and roughly chop the cashew nuts.Combine the coriander seeds, lemongrass, vinegar and sugar together in a pan and bring to the boil. Once the sugar has dissolved, drop the cabbage into the pickling liquor and remove from the heat. Allow the cabbage to cool in the liquor then drain and toss with the apple, cashews and sesame seeds. Preheat the oven to 200C/180C Fan/Gas 6Heat a frying pan over a medium-high heat, and sear the rump cap all over to give it a nice crust and colour. Transfer the rump cap to the oven for 15–20 minutes, depending on the thickness. For the herb butter, mix all the ingredients together and set aside. To serve, slice the beef and spoon over some of the softened herb butter. Pile the red cabbage on the side. Rub the oil into the beef cap. Mix the dry spices together, and rub the spice mix generously into the meat. Leave to marinate for a few hours. Rub the oil into the beef cap. Mix the dry spices together, and rub the spice mix generously into the meat. Leave to marinate for a few hours. Combine the salt and the shredded cabbage and transfer to a colander. Leave for an hour to allow some of the excess moisture to drain out of the cabbage. Combine the salt and the shredded cabbage and transfer to a colander. Leave for an hour to allow some of the excess moisture to drain out of the cabbage. Toast the coriander seeds and cashew nuts in a hot pan or in the oven. Crush the coriander seeds and roughly chop the cashew nuts. Toast the coriander seeds and cashew nuts in a hot pan or in the oven. Crush the coriander seeds and roughly chop the cashew nuts. Combine the coriander seeds, lemongrass, vinegar and sugar together in a pan and bring to the boil. Once the sugar has dissolved, drop the cabbage into the pickling liquor and remove from the heat. Allow the cabbage to cool in the liquor then drain and toss with the apple, cashews and sesame seeds. Combine the coriander seeds, lemongrass, vinegar and sugar together in a pan and bring to the boil. Once the sugar has dissolved, drop the cabbage into the pickling liquor and remove from the heat. Allow the cabbage to cool in the liquor then drain and toss with the apple, cashews and sesame seeds. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Heat a frying pan over a medium-high heat, and sear the rump cap all over to give it a nice crust and colour. Transfer the rump cap to the oven for 15–20 minutes, depending on the thickness. Heat a frying pan over a medium-high heat, and sear the rump cap all over to give it a nice crust and colour. Transfer the rump cap to the oven for 15–20 minutes, depending on the thickness. For the herb butter, mix all the ingredients together and set aside. For the herb butter, mix all the ingredients together and set aside. To serve, slice the beef and spoon over some of the softened herb butter. Pile the red cabbage on the side. To serve, slice the beef and spoon over some of the softened herb butter. Pile the red cabbage on the side.
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"title": "Blackened beef with pickled red cabbage recipe",
"content": "Blackened beef with pickled red cabbage and miso herb butter An average of 4.7 out of 5 stars from 3 ratings Smoky blackened beef, the tang of pickled cabbage and a rich miso butter spooned over the top – this recipe has it all! 1 beef rump cap, around 1kg/2lb 4oz in weight2 tbsp olive oil 1 beef rump cap, around 1kg/2lb 4oz in weight 2 tbsp olive oil 4 tbsp salt 4 tbsp hot smoked paprika 3 tbsp soft brown sugar 2 tbsp coarse ground black pepper 2 tbsp garlic powder 2 tbsp onion powder 2 tbsp dried oregano 2 tbsp dried thyme 2 tbsp cep or mushroom powder 2 tbsp powdered cumin 4 tbsp salt 4 tbsp hot smoked paprika 3 tbsp soft brown sugar 2 tbsp coarse ground black pepper 2 tbsp garlic powder 2 tbsp onion powder 2 tbsp dried oregano 2 tbsp dried thyme 2 tbsp cep or mushroom powder 2 tbsp powdered cumin 2 tsp salt ½ red cabbage, shredded 1 tbsp coriander seeds3 tbsp cashew nuts 2 lemongrass sticks, smashed 250ml/9fl oz red wine vinegar 100g/3½oz caster sugar 2 Cox apples, julienned1 tsp roasted sesame seeds 2 tsp salt ½ red cabbage, shredded 1 tbsp coriander seeds 3 tbsp cashew nuts 2 lemongrass sticks, smashed 250ml/9fl oz red wine vinegar 100g/3½oz caster sugar 2 Cox apples, julienned 1 tsp roasted sesame seeds 100g/3½oz unsalted butter 75g/2½oz white miso paste 2 tbsp coriander, chopped 1 green chilli, finely diced1 lime, juice and zest 1 garlic clove, minced 100g/3½oz unsalted butter 75g/2½oz white miso paste 2 tbsp coriander, chopped 1 green chilli, finely diced 1 lime, juice and zest 1 garlic clove, minced Method Rub the oil into the beef cap. Mix the dry spices together, and rub the spice mix generously into the meat. Leave to marinate for a few hours. Combine the salt and the shredded cabbage and transfer to a colander. Leave for an hour to allow some of the excess moisture to drain out of the cabbage.Toast the coriander seeds and cashew nuts in a hot pan or in the oven. Crush the coriander seeds and roughly chop the cashew nuts.Combine the coriander seeds, lemongrass, vinegar and sugar together in a pan and bring to the boil. Once the sugar has dissolved, drop the cabbage into the pickling liquor and remove from the heat. Allow the cabbage to cool in the liquor then drain and toss with the apple, cashews and sesame seeds. Preheat the oven to 200C/180C Fan/Gas 6Heat a frying pan over a medium-high heat, and sear the rump cap all over to give it a nice crust and colour. Transfer the rump cap to the oven for 15–20 minutes, depending on the thickness. For the herb butter, mix all the ingredients together and set aside. To serve, slice the beef and spoon over some of the softened herb butter. Pile the red cabbage on the side. Rub the oil into the beef cap. Mix the dry spices together, and rub the spice mix generously into the meat. Leave to marinate for a few hours. Rub the oil into the beef cap. Mix the dry spices together, and rub the spice mix generously into the meat. Leave to marinate for a few hours. Combine the salt and the shredded cabbage and transfer to a colander. Leave for an hour to allow some of the excess moisture to drain out of the cabbage. Combine the salt and the shredded cabbage and transfer to a colander. Leave for an hour to allow some of the excess moisture to drain out of the cabbage. Toast the coriander seeds and cashew nuts in a hot pan or in the oven. Crush the coriander seeds and roughly chop the cashew nuts. Toast the coriander seeds and cashew nuts in a hot pan or in the oven. Crush the coriander seeds and roughly chop the cashew nuts. Combine the coriander seeds, lemongrass, vinegar and sugar together in a pan and bring to the boil. Once the sugar has dissolved, drop the cabbage into the pickling liquor and remove from the heat. Allow the cabbage to cool in the liquor then drain and toss with the apple, cashews and sesame seeds. Combine the coriander seeds, lemongrass, vinegar and sugar together in a pan and bring to the boil. Once the sugar has dissolved, drop the cabbage into the pickling liquor and remove from the heat. Allow the cabbage to cool in the liquor then drain and toss with the apple, cashews and sesame seeds. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Heat a frying pan over a medium-high heat, and sear the rump cap all over to give it a nice crust and colour. Transfer the rump cap to the oven for 15–20 minutes, depending on the thickness. Heat a frying pan over a medium-high heat, and sear the rump cap all over to give it a nice crust and colour. Transfer the rump cap to the oven for 15–20 minutes, depending on the thickness. For the herb butter, mix all the ingredients together and set aside. For the herb butter, mix all the ingredients together and set aside. To serve, slice the beef and spoon over some of the softened herb butter. Pile the red cabbage on the side. To serve, slice the beef and spoon over some of the softened herb butter. Pile the red cabbage on the side."
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4da698c93f5798942bbecf4e94900cc00aebfaa0174353d63fb15e97f62c7366
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Beetroot and apple salad recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_salad_06735_16x9.jpg Tart apples and crunchy almonds set off the sweet earthiness of the roasted beetroot in this easy-to-transport salad that will brighten up any barbecue! It can be made ahead too and dressed at the last minute. 2 medium beetrootdash olive oil, for drizzling20g/1oz almonds½ tsp cumin seeds1 red eating apple, cut into 2cm/1in cubes1 green eating apple, cut into 2cm/1in cubes½ small red onion, sliced handful fresh herbssalt and freshly ground black pepper 2 medium beetroot dash olive oil, for drizzling 20g/1oz almonds ½ tsp cumin seeds 1 red eating apple, cut into 2cm/1in cubes 1 green eating apple, cut into 2cm/1in cubes ½ small red onion, sliced handful fresh herbs salt and freshly ground black pepper 150g/5½oz plain yoghurt1 lime, zest and juice2 tsp honey 150g/5½oz plain yoghurt 1 lime, zest and juice 2 tsp honey Method Pre-heat the oven to 200C/180C Fan/Gas 6.Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour until they are tender.Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan.Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs.To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour until they are tender. Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour until they are tender. Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan. Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan. Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs. Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs. To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well. To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well. Recipe tips To make this salad with no cooking, buy vacuum-packed cooked beetroot (not pickled).
|
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"url": "https://www.bbc.co.uk/food/recipes/beetroot_salad_06735",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beetroot and apple salad recipe",
"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_salad_06735_16x9.jpg Tart apples and crunchy almonds set off the sweet earthiness of the roasted beetroot in this easy-to-transport salad that will brighten up any barbecue! It can be made ahead too and dressed at the last minute. 2 medium beetrootdash olive oil, for drizzling20g/1oz almonds½ tsp cumin seeds1 red eating apple, cut into 2cm/1in cubes1 green eating apple, cut into 2cm/1in cubes½ small red onion, sliced handful fresh herbssalt and freshly ground black pepper 2 medium beetroot dash olive oil, for drizzling 20g/1oz almonds ½ tsp cumin seeds 1 red eating apple, cut into 2cm/1in cubes 1 green eating apple, cut into 2cm/1in cubes ½ small red onion, sliced handful fresh herbs salt and freshly ground black pepper 150g/5½oz plain yoghurt1 lime, zest and juice2 tsp honey 150g/5½oz plain yoghurt 1 lime, zest and juice 2 tsp honey Method Pre-heat the oven to 200C/180C Fan/Gas 6.Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour until they are tender.Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan.Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs.To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour until they are tender. Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour until they are tender. Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan. Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan. Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs. Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs. To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well. To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well. Recipe tips To make this salad with no cooking, buy vacuum-packed cooked beetroot (not pickled)."
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b56677ac11ce0b86d7fcc098b9ab9cf119a77a882704acaa7429b898d8d8eb05
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Overnight oats recipe
An average of 4.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/overnight_muesli_with_57876_16x9.jpg Prep these overnight oats the night before for a convenient high-protein breakfast the next morning. Blueberries, grated apples and nuts add extra fibre and tons of flavour. This recipe uses 0% fat yoghurt and skimmed milk to keep the calories low, but feel free to swap in your preferred milk and yoghurt (including plant-based alternatives). With a GI of 46 this meal is high protein, low GI and provides 335 kcal per portion. 50g/1¾oz porridge oats2 apples, coarsely grated20g/¾oz blanched hazelnuts, roughly chopped¼ tsp ground cinnamon¼ tsp ground nutmeg200g/7oz 0% fat Greek yoghurt100ml/3½fl oz skimmed milk100g/3½oz blueberries 10g/¼oz flaked almonds, toasted 50g/1¾oz porridge oats 2 apples, coarsely grated 20g/¾oz blanched hazelnuts, roughly chopped ¼ tsp ground cinnamon ¼ tsp ground nutmeg 200g/7oz 0% fat Greek yoghurt 100ml/3½fl oz skimmed milk 100g/3½oz blueberries 10g/¼oz flaked almonds, toasted Method In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight. Spoon into two bowls and top with the blueberries and almonds. In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight. In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight. Spoon into two bowls and top with the blueberries and almonds. Spoon into two bowls and top with the blueberries and almonds.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/overnight_muesli_with_57876",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Overnight oats recipe",
"content": "An average of 4.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/overnight_muesli_with_57876_16x9.jpg Prep these overnight oats the night before for a convenient high-protein breakfast the next morning. Blueberries, grated apples and nuts add extra fibre and tons of flavour. This recipe uses 0% fat yoghurt and skimmed milk to keep the calories low, but feel free to swap in your preferred milk and yoghurt (including plant-based alternatives). With a GI of 46 this meal is high protein, low GI and provides 335 kcal per portion. 50g/1¾oz porridge oats2 apples, coarsely grated20g/¾oz blanched hazelnuts, roughly chopped¼ tsp ground cinnamon¼ tsp ground nutmeg200g/7oz 0% fat Greek yoghurt100ml/3½fl oz skimmed milk100g/3½oz blueberries 10g/¼oz flaked almonds, toasted 50g/1¾oz porridge oats 2 apples, coarsely grated 20g/¾oz blanched hazelnuts, roughly chopped ¼ tsp ground cinnamon ¼ tsp ground nutmeg 200g/7oz 0% fat Greek yoghurt 100ml/3½fl oz skimmed milk 100g/3½oz blueberries 10g/¼oz flaked almonds, toasted Method In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight. Spoon into two bowls and top with the blueberries and almonds. In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight. In a bowl mix the oats, apples, hazelnuts, cinnamon and nutmeg. Stir in the yoghurt and milk, then cover the bowl and chill in the fridge for several hours or overnight. Spoon into two bowls and top with the blueberries and almonds. Spoon into two bowls and top with the blueberries and almonds."
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"$oid": "68bacba8eb3bdbfd0cbffa3f"
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2bcd59dcd4192792f5f4a88f21c99387643010377d5d07fad222b6e60bf5f0ab
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Barbecue ribs with hot slaw and Jersey Royals recipe
To make the barbecue sauce, in a dry frying pan toast off all of the whole spices until fragrant, for 30 seconds or so. Tip the spices into a spice grinder or pestle and mortar with the smoked paprika, then grind into a powder. Heat the oil in a pan over a medium heat. Add the onion, garlic and toasted spices and cook gently for 10–15 minutes until the onions are lightly golden.Deglaze the pan with the apple juice and cider vinegar and allow to reduce. Tip in the rest of the remaining ingredients and season with a pinch of salt. Bubble away for 10–15 minutes until reduced slightly but not too dry.Blend the sauce with a hand blender until smooth, then pass the sauce through a sieve into a bowl so it’s as smooth as possible. Use to pour in with your ribs and then keep some back to glaze the ribs on the barbecue.To make the ribs, mix up all the ingredients for the spice rub and massage this into the ribs on both sides. Make sure the ribs will fit in the slow cooker, otherwise cut them in half. Cover and leave the ribs to marinate for at least 1 hour but ideally overnight in the fridge.Combine the rest of the ingredients and pour this all over the ribs in the slow cooker pot. Make sure they’re all coated and leave to cook for 8 hours on low, until the meat is tender and falling off the bones. Overnight works too!The next day, lay the ribs out on a tray and heat up your barbecue. When the flames have died down, add the ribs and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When the ribs are sticky, hot through and crisping on the outside, slice to serve.To make the cabbage and apple hot slaw, place the cabbage quarters and apple in a bowl, drizzle with olive oil and season with salt.On a very hot barbecue, char the apples and cabbages until dark and smoky and leave to cool slightly.Chop up the cabbage and apple into small pieces and chop the pecans.Toss everything together in a bowl with the apple cider vinegar and olive oil with a big pinch of salt and pepper. Break it up with your hands to soften the apple to a bit of a purée around the cabbage.To make the cowboy butter Jersey Royals, tip the potatoes into a saucepan of heavily salted cold water, then bring to the boil and cook for 15 minutes, or until tender. Drain and set aside while you make the butter.In a bowl, mix together the spices, lemon zest and softened butter with some salt and pepper.Halve all of the cooked potatoes and pop them into a little kitchen foil parcel with the butter. Make sure you wrap 2–3 layers of strong kitchen foil, otherwise the butter will leak out and cause the barbecue to flare.Place the parcel onto the side of the barbecue and leave to cook away while the rest of the dish is cooking. Open up the top of the foil parcel towards the end of cooking and let the steam escape. Season generously with salt and pepper.Serve the sliced ribs with the hot slaw and potatoes alongside. To make the barbecue sauce, in a dry frying pan toast off all of the whole spices until fragrant, for 30 seconds or so. Tip the spices into a spice grinder or pestle and mortar with the smoked paprika, then grind into a powder. To make the barbecue sauce, in a dry frying pan toast off all of the whole spices until fragrant, for 30 seconds or so. Tip the spices into a spice grinder or pestle and mortar with the smoked paprika, then grind into a powder. Heat the oil in a pan over a medium heat. Add the onion, garlic and toasted spices and cook gently for 10–15 minutes until the onions are lightly golden. Heat the oil in a pan over a medium heat. Add the onion, garlic and toasted spices and cook gently for 10–15 minutes until the onions are lightly golden. Deglaze the pan with the apple juice and cider vinegar and allow to reduce. Tip in the rest of the remaining ingredients and season with a pinch of salt. Bubble away for 10–15 minutes until reduced slightly but not too dry. Deglaze the pan with the apple juice and cider vinegar and allow to reduce. Tip in the rest of the remaining ingredients and season with a pinch of salt. Bubble away for 10–15 minutes until reduced slightly but not too dry. Blend the sauce with a hand blender until smooth, then pass the sauce through a sieve into a bowl so it’s as smooth as possible. Use to pour in with your ribs and then keep some back to glaze the ribs on the barbecue. Blend the sauce with a hand blender until smooth, then pass the sauce through a sieve into a bowl so it’s as smooth as possible. Use to pour in with your ribs and then keep some back to glaze the ribs on the barbecue. To make the ribs, mix up all the ingredients for the spice rub and massage this into the ribs on both sides. Make sure the ribs will fit in the slow cooker, otherwise cut them in half. Cover and leave the ribs to marinate for at least 1 hour but ideally overnight in the fridge. To make the ribs, mix up all the ingredients for the spice rub and massage this into the ribs on both sides. Make sure the ribs will fit in the slow cooker, otherwise cut them in half. Cover and leave the ribs to marinate for at least 1 hour but ideally overnight in the fridge. Combine the rest of the ingredients and pour this all over the ribs in the slow cooker pot. Make sure they’re all coated and leave to cook for 8 hours on low, until the meat is tender and falling off the bones. Overnight works too! Combine the rest of the ingredients and pour this all over the ribs in the slow cooker pot. Make sure they’re all coated and leave to cook for 8 hours on low, until the meat is tender and falling off the bones. Overnight works too! The next day, lay the ribs out on a tray and heat up your barbecue. When the flames have died down, add the ribs and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When the ribs are sticky, hot through and crisping on the outside, slice to serve. The next day, lay the ribs out on a tray and heat up your barbecue. When the flames have died down, add the ribs and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When the ribs are sticky, hot through and crisping on the outside, slice to serve. To make the cabbage and apple hot slaw, place the cabbage quarters and apple in a bowl, drizzle with olive oil and season with salt. To make the cabbage and apple hot slaw, place the cabbage quarters and apple in a bowl, drizzle with olive oil and season with salt. On a very hot barbecue, char the apples and cabbages until dark and smoky and leave to cool slightly. On a very hot barbecue, char the apples and cabbages until dark and smoky and leave to cool slightly. Chop up the cabbage and apple into small pieces and chop the pecans. Chop up the cabbage and apple into small pieces and chop the pecans. Toss everything together in a bowl with the apple cider vinegar and olive oil with a big pinch of salt and pepper. Break it up with your hands to soften the apple to a bit of a purée around the cabbage. Toss everything together in a bowl with the apple cider vinegar and olive oil with a big pinch of salt and pepper. Break it up with your hands to soften the apple to a bit of a purée around the cabbage. To make the cowboy butter Jersey Royals, tip the potatoes into a saucepan of heavily salted cold water, then bring to the boil and cook for 15 minutes, or until tender. Drain and set aside while you make the butter. To make the cowboy butter Jersey Royals, tip the potatoes into a saucepan of heavily salted cold water, then bring to the boil and cook for 15 minutes, or until tender. Drain and set aside while you make the butter. In a bowl, mix together the spices, lemon zest and softened butter with some salt and pepper. In a bowl, mix together the spices, lemon zest and softened butter with some salt and pepper. Halve all of the cooked potatoes and pop them into a little kitchen foil parcel with the butter. Make sure you wrap 2–3 layers of strong kitchen foil, otherwise the butter will leak out and cause the barbecue to flare. Halve all of the cooked potatoes and pop them into a little kitchen foil parcel with the butter. Make sure you wrap 2–3 layers of strong kitchen foil, otherwise the butter will leak out and cause the barbecue to flare. Place the parcel onto the side of the barbecue and leave to cook away while the rest of the dish is cooking. Open up the top of the foil parcel towards the end of cooking and let the steam escape. Season generously with salt and pepper. Place the parcel onto the side of the barbecue and leave to cook away while the rest of the dish is cooking. Open up the top of the foil parcel towards the end of cooking and let the steam escape. Season generously with salt and pepper. Serve the sliced ribs with the hot slaw and potatoes alongside. Serve the sliced ribs with the hot slaw and potatoes alongside.
|
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"url": "https://www.bbc.co.uk/food/recipes/barbecue_ribs_hot_slaw_01965",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Barbecue ribs with hot slaw and Jersey Royals recipe",
"content": "To make the barbecue sauce, in a dry frying pan toast off all of the whole spices until fragrant, for 30 seconds or so. Tip the spices into a spice grinder or pestle and mortar with the smoked paprika, then grind into a powder. Heat the oil in a pan over a medium heat. Add the onion, garlic and toasted spices and cook gently for 10–15 minutes until the onions are lightly golden.Deglaze the pan with the apple juice and cider vinegar and allow to reduce. Tip in the rest of the remaining ingredients and season with a pinch of salt. Bubble away for 10–15 minutes until reduced slightly but not too dry.Blend the sauce with a hand blender until smooth, then pass the sauce through a sieve into a bowl so it’s as smooth as possible. Use to pour in with your ribs and then keep some back to glaze the ribs on the barbecue.To make the ribs, mix up all the ingredients for the spice rub and massage this into the ribs on both sides. Make sure the ribs will fit in the slow cooker, otherwise cut them in half. Cover and leave the ribs to marinate for at least 1 hour but ideally overnight in the fridge.Combine the rest of the ingredients and pour this all over the ribs in the slow cooker pot. Make sure they’re all coated and leave to cook for 8 hours on low, until the meat is tender and falling off the bones. Overnight works too!The next day, lay the ribs out on a tray and heat up your barbecue. When the flames have died down, add the ribs and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When the ribs are sticky, hot through and crisping on the outside, slice to serve.To make the cabbage and apple hot slaw, place the cabbage quarters and apple in a bowl, drizzle with olive oil and season with salt.On a very hot barbecue, char the apples and cabbages until dark and smoky and leave to cool slightly.Chop up the cabbage and apple into small pieces and chop the pecans.Toss everything together in a bowl with the apple cider vinegar and olive oil with a big pinch of salt and pepper. Break it up with your hands to soften the apple to a bit of a purée around the cabbage.To make the cowboy butter Jersey Royals, tip the potatoes into a saucepan of heavily salted cold water, then bring to the boil and cook for 15 minutes, or until tender. Drain and set aside while you make the butter.In a bowl, mix together the spices, lemon zest and softened butter with some salt and pepper.Halve all of the cooked potatoes and pop them into a little kitchen foil parcel with the butter. Make sure you wrap 2–3 layers of strong kitchen foil, otherwise the butter will leak out and cause the barbecue to flare.Place the parcel onto the side of the barbecue and leave to cook away while the rest of the dish is cooking. Open up the top of the foil parcel towards the end of cooking and let the steam escape. Season generously with salt and pepper.Serve the sliced ribs with the hot slaw and potatoes alongside. To make the barbecue sauce, in a dry frying pan toast off all of the whole spices until fragrant, for 30 seconds or so. Tip the spices into a spice grinder or pestle and mortar with the smoked paprika, then grind into a powder. To make the barbecue sauce, in a dry frying pan toast off all of the whole spices until fragrant, for 30 seconds or so. Tip the spices into a spice grinder or pestle and mortar with the smoked paprika, then grind into a powder. Heat the oil in a pan over a medium heat. Add the onion, garlic and toasted spices and cook gently for 10–15 minutes until the onions are lightly golden. Heat the oil in a pan over a medium heat. Add the onion, garlic and toasted spices and cook gently for 10–15 minutes until the onions are lightly golden. Deglaze the pan with the apple juice and cider vinegar and allow to reduce. Tip in the rest of the remaining ingredients and season with a pinch of salt. Bubble away for 10–15 minutes until reduced slightly but not too dry. Deglaze the pan with the apple juice and cider vinegar and allow to reduce. Tip in the rest of the remaining ingredients and season with a pinch of salt. Bubble away for 10–15 minutes until reduced slightly but not too dry. Blend the sauce with a hand blender until smooth, then pass the sauce through a sieve into a bowl so it’s as smooth as possible. Use to pour in with your ribs and then keep some back to glaze the ribs on the barbecue. Blend the sauce with a hand blender until smooth, then pass the sauce through a sieve into a bowl so it’s as smooth as possible. Use to pour in with your ribs and then keep some back to glaze the ribs on the barbecue. To make the ribs, mix up all the ingredients for the spice rub and massage this into the ribs on both sides. Make sure the ribs will fit in the slow cooker, otherwise cut them in half. Cover and leave the ribs to marinate for at least 1 hour but ideally overnight in the fridge. To make the ribs, mix up all the ingredients for the spice rub and massage this into the ribs on both sides. Make sure the ribs will fit in the slow cooker, otherwise cut them in half. Cover and leave the ribs to marinate for at least 1 hour but ideally overnight in the fridge. Combine the rest of the ingredients and pour this all over the ribs in the slow cooker pot. Make sure they’re all coated and leave to cook for 8 hours on low, until the meat is tender and falling off the bones. Overnight works too! Combine the rest of the ingredients and pour this all over the ribs in the slow cooker pot. Make sure they’re all coated and leave to cook for 8 hours on low, until the meat is tender and falling off the bones. Overnight works too! The next day, lay the ribs out on a tray and heat up your barbecue. When the flames have died down, add the ribs and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When the ribs are sticky, hot through and crisping on the outside, slice to serve. The next day, lay the ribs out on a tray and heat up your barbecue. When the flames have died down, add the ribs and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When the ribs are sticky, hot through and crisping on the outside, slice to serve. To make the cabbage and apple hot slaw, place the cabbage quarters and apple in a bowl, drizzle with olive oil and season with salt. To make the cabbage and apple hot slaw, place the cabbage quarters and apple in a bowl, drizzle with olive oil and season with salt. On a very hot barbecue, char the apples and cabbages until dark and smoky and leave to cool slightly. On a very hot barbecue, char the apples and cabbages until dark and smoky and leave to cool slightly. Chop up the cabbage and apple into small pieces and chop the pecans. Chop up the cabbage and apple into small pieces and chop the pecans. Toss everything together in a bowl with the apple cider vinegar and olive oil with a big pinch of salt and pepper. Break it up with your hands to soften the apple to a bit of a purée around the cabbage. Toss everything together in a bowl with the apple cider vinegar and olive oil with a big pinch of salt and pepper. Break it up with your hands to soften the apple to a bit of a purée around the cabbage. To make the cowboy butter Jersey Royals, tip the potatoes into a saucepan of heavily salted cold water, then bring to the boil and cook for 15 minutes, or until tender. Drain and set aside while you make the butter. To make the cowboy butter Jersey Royals, tip the potatoes into a saucepan of heavily salted cold water, then bring to the boil and cook for 15 minutes, or until tender. Drain and set aside while you make the butter. In a bowl, mix together the spices, lemon zest and softened butter with some salt and pepper. In a bowl, mix together the spices, lemon zest and softened butter with some salt and pepper. Halve all of the cooked potatoes and pop them into a little kitchen foil parcel with the butter. Make sure you wrap 2–3 layers of strong kitchen foil, otherwise the butter will leak out and cause the barbecue to flare. Halve all of the cooked potatoes and pop them into a little kitchen foil parcel with the butter. Make sure you wrap 2–3 layers of strong kitchen foil, otherwise the butter will leak out and cause the barbecue to flare. Place the parcel onto the side of the barbecue and leave to cook away while the rest of the dish is cooking. Open up the top of the foil parcel towards the end of cooking and let the steam escape. Season generously with salt and pepper. Place the parcel onto the side of the barbecue and leave to cook away while the rest of the dish is cooking. Open up the top of the foil parcel towards the end of cooking and let the steam escape. Season generously with salt and pepper. Serve the sliced ribs with the hot slaw and potatoes alongside. Serve the sliced ribs with the hot slaw and potatoes alongside."
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32d8bdfa649545a3b769c7728e0bd38991d1d05aceef1880e26ad06cc2b179c2
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Pressed pork belly, celeriac and carrot traybake recipe
Preheat the oven to 160C/140C Fan/Gas 3.Add a layer of kitchen foil and then a layer of baking paper to a small roasting tin (the tin should fit the pork belly snuggly).Rub the honey, mustard, sugar and salt all over the pork belly.Place the pork belly fat-side up into the lined tin. Cover with another layer of baking paper and kitchen foil. Crimp the foil around the edges to seal the pork inside a parcel.Place a heavy baking dish or tin on top (it should be large enough to cover the meat). Fill with some uncooked rice or lentils so it weighs down the meat. This will help to flatten the pork belly.Cook the pork in the preheated oven for 1½ hours, then remove from the oven and leave to cool with the baking dish or tin still on top. This can be done in advance up to a day before.Preheat the oven to 180C/160C Fan/Gas 4.To make the glaze, put the honey and soy sauce into a small saucepan over medium heat. Stir to combine and then cook for about 5 minutes, stirring frequently, until the glaze thickens.Remove the cooked pork belly from the tin and put on a baking tray lined with baking paper. Brush with the heated honey and soy mixture and roast in the oven for 15 minutes until the pork is heated through and the glaze is caramelised. Leave to rest for at least 20 minutes before slicing.For the apple compôte, put the apples, sugar and lemon juice into a saucepan. Cook over medium–high heat until the apple starts to break down. Add a splash of water if required, to prevent the apples from sticking. Reduce the heat and cook the apples until they have completely broken down and the texture a little thicker than a purée. Taste and if it is too tart for your liking add another pinch of sugar.To make the carrot and celeriac traybake, add the olive oil, cumin and cumin seeds to a baking tray. Mix until combined. Add the celeriac and carrots and garlic and toss in the oil.Roast for 30 minutes, tossing after 15 minutes.Crumble the black pudding over the vegetables, and bake for another 5–7 minutes.Serve the pork belly in thick slices alongside the vegetables and apple compôte. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Add a layer of kitchen foil and then a layer of baking paper to a small roasting tin (the tin should fit the pork belly snuggly). Add a layer of kitchen foil and then a layer of baking paper to a small roasting tin (the tin should fit the pork belly snuggly). Rub the honey, mustard, sugar and salt all over the pork belly. Rub the honey, mustard, sugar and salt all over the pork belly. Place the pork belly fat-side up into the lined tin. Cover with another layer of baking paper and kitchen foil. Crimp the foil around the edges to seal the pork inside a parcel. Place the pork belly fat-side up into the lined tin. Cover with another layer of baking paper and kitchen foil. Crimp the foil around the edges to seal the pork inside a parcel. Place a heavy baking dish or tin on top (it should be large enough to cover the meat). Fill with some uncooked rice or lentils so it weighs down the meat. This will help to flatten the pork belly. Place a heavy baking dish or tin on top (it should be large enough to cover the meat). Fill with some uncooked rice or lentils so it weighs down the meat. This will help to flatten the pork belly. Cook the pork in the preheated oven for 1½ hours, then remove from the oven and leave to cool with the baking dish or tin still on top. This can be done in advance up to a day before. Cook the pork in the preheated oven for 1½ hours, then remove from the oven and leave to cool with the baking dish or tin still on top. This can be done in advance up to a day before. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the glaze, put the honey and soy sauce into a small saucepan over medium heat. Stir to combine and then cook for about 5 minutes, stirring frequently, until the glaze thickens. To make the glaze, put the honey and soy sauce into a small saucepan over medium heat. Stir to combine and then cook for about 5 minutes, stirring frequently, until the glaze thickens. Remove the cooked pork belly from the tin and put on a baking tray lined with baking paper. Brush with the heated honey and soy mixture and roast in the oven for 15 minutes until the pork is heated through and the glaze is caramelised. Leave to rest for at least 20 minutes before slicing. Remove the cooked pork belly from the tin and put on a baking tray lined with baking paper. Brush with the heated honey and soy mixture and roast in the oven for 15 minutes until the pork is heated through and the glaze is caramelised. Leave to rest for at least 20 minutes before slicing. For the apple compôte, put the apples, sugar and lemon juice into a saucepan. Cook over medium–high heat until the apple starts to break down. Add a splash of water if required, to prevent the apples from sticking. For the apple compôte, put the apples, sugar and lemon juice into a saucepan. Cook over medium–high heat until the apple starts to break down. Add a splash of water if required, to prevent the apples from sticking. Reduce the heat and cook the apples until they have completely broken down and the texture a little thicker than a purée. Taste and if it is too tart for your liking add another pinch of sugar. Reduce the heat and cook the apples until they have completely broken down and the texture a little thicker than a purée. Taste and if it is too tart for your liking add another pinch of sugar. To make the carrot and celeriac traybake, add the olive oil, cumin and cumin seeds to a baking tray. Mix until combined. Add the celeriac and carrots and garlic and toss in the oil. To make the carrot and celeriac traybake, add the olive oil, cumin and cumin seeds to a baking tray. Mix until combined. Add the celeriac and carrots and garlic and toss in the oil. Roast for 30 minutes, tossing after 15 minutes. Roast for 30 minutes, tossing after 15 minutes. Crumble the black pudding over the vegetables, and bake for another 5–7 minutes. Crumble the black pudding over the vegetables, and bake for another 5–7 minutes. Serve the pork belly in thick slices alongside the vegetables and apple compôte. Serve the pork belly in thick slices alongside the vegetables and apple compôte.
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"content": "Preheat the oven to 160C/140C Fan/Gas 3.Add a layer of kitchen foil and then a layer of baking paper to a small roasting tin (the tin should fit the pork belly snuggly).Rub the honey, mustard, sugar and salt all over the pork belly.Place the pork belly fat-side up into the lined tin. Cover with another layer of baking paper and kitchen foil. Crimp the foil around the edges to seal the pork inside a parcel.Place a heavy baking dish or tin on top (it should be large enough to cover the meat). Fill with some uncooked rice or lentils so it weighs down the meat. This will help to flatten the pork belly.Cook the pork in the preheated oven for 1½ hours, then remove from the oven and leave to cool with the baking dish or tin still on top. This can be done in advance up to a day before.Preheat the oven to 180C/160C Fan/Gas 4.To make the glaze, put the honey and soy sauce into a small saucepan over medium heat. Stir to combine and then cook for about 5 minutes, stirring frequently, until the glaze thickens.Remove the cooked pork belly from the tin and put on a baking tray lined with baking paper. Brush with the heated honey and soy mixture and roast in the oven for 15 minutes until the pork is heated through and the glaze is caramelised. Leave to rest for at least 20 minutes before slicing.For the apple compôte, put the apples, sugar and lemon juice into a saucepan. Cook over medium–high heat until the apple starts to break down. Add a splash of water if required, to prevent the apples from sticking. Reduce the heat and cook the apples until they have completely broken down and the texture a little thicker than a purée. Taste and if it is too tart for your liking add another pinch of sugar.To make the carrot and celeriac traybake, add the olive oil, cumin and cumin seeds to a baking tray. Mix until combined. Add the celeriac and carrots and garlic and toss in the oil.Roast for 30 minutes, tossing after 15 minutes.Crumble the black pudding over the vegetables, and bake for another 5–7 minutes.Serve the pork belly in thick slices alongside the vegetables and apple compôte. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Add a layer of kitchen foil and then a layer of baking paper to a small roasting tin (the tin should fit the pork belly snuggly). Add a layer of kitchen foil and then a layer of baking paper to a small roasting tin (the tin should fit the pork belly snuggly). Rub the honey, mustard, sugar and salt all over the pork belly. Rub the honey, mustard, sugar and salt all over the pork belly. Place the pork belly fat-side up into the lined tin. Cover with another layer of baking paper and kitchen foil. Crimp the foil around the edges to seal the pork inside a parcel. Place the pork belly fat-side up into the lined tin. Cover with another layer of baking paper and kitchen foil. Crimp the foil around the edges to seal the pork inside a parcel. Place a heavy baking dish or tin on top (it should be large enough to cover the meat). Fill with some uncooked rice or lentils so it weighs down the meat. This will help to flatten the pork belly. Place a heavy baking dish or tin on top (it should be large enough to cover the meat). Fill with some uncooked rice or lentils so it weighs down the meat. This will help to flatten the pork belly. Cook the pork in the preheated oven for 1½ hours, then remove from the oven and leave to cool with the baking dish or tin still on top. This can be done in advance up to a day before. Cook the pork in the preheated oven for 1½ hours, then remove from the oven and leave to cool with the baking dish or tin still on top. This can be done in advance up to a day before. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the glaze, put the honey and soy sauce into a small saucepan over medium heat. Stir to combine and then cook for about 5 minutes, stirring frequently, until the glaze thickens. To make the glaze, put the honey and soy sauce into a small saucepan over medium heat. Stir to combine and then cook for about 5 minutes, stirring frequently, until the glaze thickens. Remove the cooked pork belly from the tin and put on a baking tray lined with baking paper. Brush with the heated honey and soy mixture and roast in the oven for 15 minutes until the pork is heated through and the glaze is caramelised. Leave to rest for at least 20 minutes before slicing. Remove the cooked pork belly from the tin and put on a baking tray lined with baking paper. Brush with the heated honey and soy mixture and roast in the oven for 15 minutes until the pork is heated through and the glaze is caramelised. Leave to rest for at least 20 minutes before slicing. For the apple compôte, put the apples, sugar and lemon juice into a saucepan. Cook over medium–high heat until the apple starts to break down. Add a splash of water if required, to prevent the apples from sticking. For the apple compôte, put the apples, sugar and lemon juice into a saucepan. Cook over medium–high heat until the apple starts to break down. Add a splash of water if required, to prevent the apples from sticking. Reduce the heat and cook the apples until they have completely broken down and the texture a little thicker than a purée. Taste and if it is too tart for your liking add another pinch of sugar. Reduce the heat and cook the apples until they have completely broken down and the texture a little thicker than a purée. Taste and if it is too tart for your liking add another pinch of sugar. To make the carrot and celeriac traybake, add the olive oil, cumin and cumin seeds to a baking tray. Mix until combined. Add the celeriac and carrots and garlic and toss in the oil. To make the carrot and celeriac traybake, add the olive oil, cumin and cumin seeds to a baking tray. Mix until combined. Add the celeriac and carrots and garlic and toss in the oil. Roast for 30 minutes, tossing after 15 minutes. Roast for 30 minutes, tossing after 15 minutes. Crumble the black pudding over the vegetables, and bake for another 5–7 minutes. Crumble the black pudding over the vegetables, and bake for another 5–7 minutes. Serve the pork belly in thick slices alongside the vegetables and apple compôte. Serve the pork belly in thick slices alongside the vegetables and apple compôte."
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04e3f14364a0df51520548db4b2d2f8dd8bc327f1d1b0a3c11c773a255973d2c
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Crab scones recipe
An average of 0.0 out of 5 stars from 0 ratings Try Matt Tebbutt’s twist on cheese scones, with a topping that combines crab meat, cucumber, apple and fresh herbs. 360g/12¾oz plain flour, plus extra for dusting and rolling out10g/⅓oz baking powder 100g/3½oz cold unsalted butter, diced 50g/1¾oz gruyère cheese100g/3½oz brown crab meat 170ml/5¾fl oz whole milk 1 medium free-range egg, to glaze 360g/12¾oz plain flour, plus extra for dusting and rolling out 10g/⅓oz baking powder 100g/3½oz cold unsalted butter, diced 50g/1¾oz gruyère cheese 100g/3½oz brown crab meat 170ml/5¾fl oz whole milk 1 medium free-range egg, to glaze 150g/5½oz white crab meat¼ cucumber, finely diced1 apple, peeled and diced1 tsp chopped fresh dill 1 tsp chopped fresh flatleaf parsley1 lemon, to squeeze2 tbsp olive oil salt and freshly ground black peppersalted butter, to serve 150g/5½oz white crab meat ¼ cucumber, finely diced 1 apple, peeled and diced 1 tsp chopped fresh dill 1 tsp chopped fresh flatleaf parsley 1 lemon, to squeeze 2 tbsp olive oil salt and freshly ground black pepper salted butter, to serve Method To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper.Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.Add the cheese, crab meat and milk and mix until it comes into a dough.Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray.Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked. To make the topping, mix all the ingredients together, taste and season with salt and black pepper.To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix. To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper. To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper. Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Add the cheese, crab meat and milk and mix until it comes into a dough. Add the cheese, crab meat and milk and mix until it comes into a dough. Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray. Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray. Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked. Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked. To make the topping, mix all the ingredients together, taste and season with salt and black pepper. To make the topping, mix all the ingredients together, taste and season with salt and black pepper. To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix. To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix.
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"title": "Crab scones recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Try Matt Tebbutt’s twist on cheese scones, with a topping that combines crab meat, cucumber, apple and fresh herbs. 360g/12¾oz plain flour, plus extra for dusting and rolling out10g/⅓oz baking powder 100g/3½oz cold unsalted butter, diced 50g/1¾oz gruyère cheese100g/3½oz brown crab meat 170ml/5¾fl oz whole milk 1 medium free-range egg, to glaze 360g/12¾oz plain flour, plus extra for dusting and rolling out 10g/⅓oz baking powder 100g/3½oz cold unsalted butter, diced 50g/1¾oz gruyère cheese 100g/3½oz brown crab meat 170ml/5¾fl oz whole milk 1 medium free-range egg, to glaze 150g/5½oz white crab meat¼ cucumber, finely diced1 apple, peeled and diced1 tsp chopped fresh dill 1 tsp chopped fresh flatleaf parsley1 lemon, to squeeze2 tbsp olive oil salt and freshly ground black peppersalted butter, to serve 150g/5½oz white crab meat ¼ cucumber, finely diced 1 apple, peeled and diced 1 tsp chopped fresh dill 1 tsp chopped fresh flatleaf parsley 1 lemon, to squeeze 2 tbsp olive oil salt and freshly ground black pepper salted butter, to serve Method To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper.Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.Add the cheese, crab meat and milk and mix until it comes into a dough.Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray.Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked. To make the topping, mix all the ingredients together, taste and season with salt and black pepper.To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix. To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper. To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper. Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Add the cheese, crab meat and milk and mix until it comes into a dough. Add the cheese, crab meat and milk and mix until it comes into a dough. Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray. Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray. Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked. Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked. To make the topping, mix all the ingredients together, taste and season with salt and black pepper. To make the topping, mix all the ingredients together, taste and season with salt and black pepper. To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix. To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix."
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d58533b66025fe6215539f1b4c24e8f389bc5db10c1856340f4e041f98627f4a
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Mary Berry's Christmas pudding recipe
Measure the sultanas, raisins, apricots and apple into a bowl. Add the orange juice, brandy (or rum or sherry). Stir and leave to marinate for about an hour. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin.Put the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle. Sift together the flour and mixed spice, then fold into the butter mixture along with the breadcrumbs and nuts. Add the soaked dried fruit with their soaking liquid and stir well. Spoon the mixture into the prepared pudding basin and press it down using the back of a spoon. Cover with a layer of baking paper and kitchen foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off any excess paper and foil. To steam, put the pudding in the top of a steamer filled with simmering water. Cover with a lid and steam for 8 hours, topping up the water if necessary. Alternatively, you can boil the pudding. Put a metal jam jar lid into a large saucepan to act as a trivet. Place a long, doubled strip of foil in the pan (this will sit between the trivet and the pudding basin), ensuring the foil strip is long enough to hang over the edges of the pan – this will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, or until the pudding is a glorious deep brown colour. Top up the water if necessary. For the brandy butter, put the butter in a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric mixer. Beat in the sieved icing sugar until smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and store in the fridge.When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil lid and replace with fresh. Store in a cool, dry place. To serve on Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn the pudding onto a serving plate. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and set light to it carefully. Serve with brandy butter, if liked. Measure the sultanas, raisins, apricots and apple into a bowl. Add the orange juice, brandy (or rum or sherry). Stir and leave to marinate for about an hour. Measure the sultanas, raisins, apricots and apple into a bowl. Add the orange juice, brandy (or rum or sherry). Stir and leave to marinate for about an hour. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin. Put the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle. Put the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle. Sift together the flour and mixed spice, then fold into the butter mixture along with the breadcrumbs and nuts. Sift together the flour and mixed spice, then fold into the butter mixture along with the breadcrumbs and nuts. Add the soaked dried fruit with their soaking liquid and stir well. Add the soaked dried fruit with their soaking liquid and stir well. Spoon the mixture into the prepared pudding basin and press it down using the back of a spoon. Cover with a layer of baking paper and kitchen foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off any excess paper and foil. Spoon the mixture into the prepared pudding basin and press it down using the back of a spoon. Cover with a layer of baking paper and kitchen foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off any excess paper and foil. To steam, put the pudding in the top of a steamer filled with simmering water. Cover with a lid and steam for 8 hours, topping up the water if necessary. To steam, put the pudding in the top of a steamer filled with simmering water. Cover with a lid and steam for 8 hours, topping up the water if necessary. Alternatively, you can boil the pudding. Put a metal jam jar lid into a large saucepan to act as a trivet. Place a long, doubled strip of foil in the pan (this will sit between the trivet and the pudding basin), ensuring the foil strip is long enough to hang over the edges of the pan – this will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, or until the pudding is a glorious deep brown colour. Top up the water if necessary. Alternatively, you can boil the pudding. Put a metal jam jar lid into a large saucepan to act as a trivet. Place a long, doubled strip of foil in the pan (this will sit between the trivet and the pudding basin), ensuring the foil strip is long enough to hang over the edges of the pan – this will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, or until the pudding is a glorious deep brown colour. Top up the water if necessary. For the brandy butter, put the butter in a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric mixer. Beat in the sieved icing sugar until smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and store in the fridge. For the brandy butter, put the butter in a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric mixer. Beat in the sieved icing sugar until smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and store in the fridge. When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil lid and replace with fresh. Store in a cool, dry place. When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil lid and replace with fresh. Store in a cool, dry place. To serve on Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn the pudding onto a serving plate. To serve on Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn the pudding onto a serving plate. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and set light to it carefully. Serve with brandy butter, if liked. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and set light to it carefully. Serve with brandy butter, if liked.
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"title": "Mary Berry's Christmas pudding recipe",
"content": "Measure the sultanas, raisins, apricots and apple into a bowl. Add the orange juice, brandy (or rum or sherry). Stir and leave to marinate for about an hour. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin.Put the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle. Sift together the flour and mixed spice, then fold into the butter mixture along with the breadcrumbs and nuts. Add the soaked dried fruit with their soaking liquid and stir well. Spoon the mixture into the prepared pudding basin and press it down using the back of a spoon. Cover with a layer of baking paper and kitchen foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off any excess paper and foil. To steam, put the pudding in the top of a steamer filled with simmering water. Cover with a lid and steam for 8 hours, topping up the water if necessary. Alternatively, you can boil the pudding. Put a metal jam jar lid into a large saucepan to act as a trivet. Place a long, doubled strip of foil in the pan (this will sit between the trivet and the pudding basin), ensuring the foil strip is long enough to hang over the edges of the pan – this will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, or until the pudding is a glorious deep brown colour. Top up the water if necessary. For the brandy butter, put the butter in a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric mixer. Beat in the sieved icing sugar until smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and store in the fridge.When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil lid and replace with fresh. Store in a cool, dry place. To serve on Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn the pudding onto a serving plate. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and set light to it carefully. Serve with brandy butter, if liked. Measure the sultanas, raisins, apricots and apple into a bowl. Add the orange juice, brandy (or rum or sherry). Stir and leave to marinate for about an hour. Measure the sultanas, raisins, apricots and apple into a bowl. Add the orange juice, brandy (or rum or sherry). Stir and leave to marinate for about an hour. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin. Put the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle. Put the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle. Sift together the flour and mixed spice, then fold into the butter mixture along with the breadcrumbs and nuts. Sift together the flour and mixed spice, then fold into the butter mixture along with the breadcrumbs and nuts. Add the soaked dried fruit with their soaking liquid and stir well. Add the soaked dried fruit with their soaking liquid and stir well. Spoon the mixture into the prepared pudding basin and press it down using the back of a spoon. Cover with a layer of baking paper and kitchen foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off any excess paper and foil. Spoon the mixture into the prepared pudding basin and press it down using the back of a spoon. Cover with a layer of baking paper and kitchen foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off any excess paper and foil. To steam, put the pudding in the top of a steamer filled with simmering water. Cover with a lid and steam for 8 hours, topping up the water if necessary. To steam, put the pudding in the top of a steamer filled with simmering water. Cover with a lid and steam for 8 hours, topping up the water if necessary. Alternatively, you can boil the pudding. Put a metal jam jar lid into a large saucepan to act as a trivet. Place a long, doubled strip of foil in the pan (this will sit between the trivet and the pudding basin), ensuring the foil strip is long enough to hang over the edges of the pan – this will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, or until the pudding is a glorious deep brown colour. Top up the water if necessary. Alternatively, you can boil the pudding. Put a metal jam jar lid into a large saucepan to act as a trivet. Place a long, doubled strip of foil in the pan (this will sit between the trivet and the pudding basin), ensuring the foil strip is long enough to hang over the edges of the pan – this will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, or until the pudding is a glorious deep brown colour. Top up the water if necessary. For the brandy butter, put the butter in a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric mixer. Beat in the sieved icing sugar until smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and store in the fridge. For the brandy butter, put the butter in a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric mixer. Beat in the sieved icing sugar until smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and store in the fridge. When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil lid and replace with fresh. Store in a cool, dry place. When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil lid and replace with fresh. Store in a cool, dry place. To serve on Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn the pudding onto a serving plate. To serve on Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn the pudding onto a serving plate. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and set light to it carefully. Serve with brandy butter, if liked. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and set light to it carefully. Serve with brandy butter, if liked."
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Stewed apples recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stewed_apples_64658_16x9.jpg Use these versatile apples for both sweet and savoury dishes, from simple apple crumble to an accompaniment to roast pork. 4 cooking apples (approximately 500g/1lb 2oz), peeled, cored and cut into 2cm pieces3 Granny Smith apples (approximately 250g/9oz), peeled, cored and cut into 2cm pieces 2 tbsp lemon juice 4–5 tbsp caster sugar ½ tsp cinnamon ice cream, to serve (optional) 4 cooking apples (approximately 500g/1lb 2oz), peeled, cored and cut into 2cm pieces 3 Granny Smith apples (approximately 250g/9oz), peeled, cored and cut into 2cm pieces 2 tbsp lemon juice 4–5 tbsp caster sugar ½ tsp cinnamon ice cream, to serve (optional) Method Put the apples into a heavy-bottomed saucepan. Add the lemon juice, sugar, cinnamon and 3 tablespoons water. Stir to combine. Place the pan over a low heat and cover with a lid. Allow the apples to gently simmer for 12–15 minutes, stirring regularly, for a chunky sauce. For a smoother sauce, simmer for a further 3–5 minutes until completely soft.Serve the warm apples immediately with ice cream for a simple dessert, or set aside for later. Put the apples into a heavy-bottomed saucepan. Add the lemon juice, sugar, cinnamon and 3 tablespoons water. Stir to combine. Place the pan over a low heat and cover with a lid. Allow the apples to gently simmer for 12–15 minutes, stirring regularly, for a chunky sauce. For a smoother sauce, simmer for a further 3–5 minutes until completely soft. Put the apples into a heavy-bottomed saucepan. Add the lemon juice, sugar, cinnamon and 3 tablespoons water. Stir to combine. Place the pan over a low heat and cover with a lid. Allow the apples to gently simmer for 12–15 minutes, stirring regularly, for a chunky sauce. For a smoother sauce, simmer for a further 3–5 minutes until completely soft. Serve the warm apples immediately with ice cream for a simple dessert, or set aside for later. Serve the warm apples immediately with ice cream for a simple dessert, or set aside for later. Recipe tips These stewed apples are brilliant for the base of a crumble. Stir through a punnet of blackberries and sprinkle with crumble topping, then bake in the oven. For a tarter sauce, perfect for serving alongside roast pork, remove 1–2 tablespoons caster sugar depending on how tart you want your apple sauce to be.
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"title": "Stewed apples 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/stewed_apples_64658_16x9.jpg Use these versatile apples for both sweet and savoury dishes, from simple apple crumble to an accompaniment to roast pork. 4 cooking apples (approximately 500g/1lb 2oz), peeled, cored and cut into 2cm pieces3 Granny Smith apples (approximately 250g/9oz), peeled, cored and cut into 2cm pieces 2 tbsp lemon juice 4–5 tbsp caster sugar ½ tsp cinnamon ice cream, to serve (optional) 4 cooking apples (approximately 500g/1lb 2oz), peeled, cored and cut into 2cm pieces 3 Granny Smith apples (approximately 250g/9oz), peeled, cored and cut into 2cm pieces 2 tbsp lemon juice 4–5 tbsp caster sugar ½ tsp cinnamon ice cream, to serve (optional) Method Put the apples into a heavy-bottomed saucepan. Add the lemon juice, sugar, cinnamon and 3 tablespoons water. Stir to combine. Place the pan over a low heat and cover with a lid. Allow the apples to gently simmer for 12–15 minutes, stirring regularly, for a chunky sauce. For a smoother sauce, simmer for a further 3–5 minutes until completely soft.Serve the warm apples immediately with ice cream for a simple dessert, or set aside for later. Put the apples into a heavy-bottomed saucepan. Add the lemon juice, sugar, cinnamon and 3 tablespoons water. Stir to combine. Place the pan over a low heat and cover with a lid. Allow the apples to gently simmer for 12–15 minutes, stirring regularly, for a chunky sauce. For a smoother sauce, simmer for a further 3–5 minutes until completely soft. Put the apples into a heavy-bottomed saucepan. Add the lemon juice, sugar, cinnamon and 3 tablespoons water. Stir to combine. Place the pan over a low heat and cover with a lid. Allow the apples to gently simmer for 12–15 minutes, stirring regularly, for a chunky sauce. For a smoother sauce, simmer for a further 3–5 minutes until completely soft. Serve the warm apples immediately with ice cream for a simple dessert, or set aside for later. Serve the warm apples immediately with ice cream for a simple dessert, or set aside for later. Recipe tips These stewed apples are brilliant for the base of a crumble. Stir through a punnet of blackberries and sprinkle with crumble topping, then bake in the oven. For a tarter sauce, perfect for serving alongside roast pork, remove 1–2 tablespoons caster sugar depending on how tart you want your apple sauce to be."
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1c864922822315c9ba1f47109c64432f771d2507f96d3d0ff00af4de55eedbc9
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Matzo tostada recipe
An average of 0.0 out of 5 stars from 0 ratings Smoked mackerel served with a beetroot haroset and fried matzo. 2 tsp caster sugar30ml/1fl oz boiling water30ml/1fl oz cider vinegar2tbsp chopped fresh dill sprigs ½ Granny Smith apple, thinly sliced into half-moons 2 tsp caster sugar 30ml/1fl oz boiling water 30ml/1fl oz cider vinegar 2tbsp chopped fresh dill sprigs ½ Granny Smith apple, thinly sliced into half-moons 50g/1¾oz almonds, skin on¼ tsp cumin seeds20–30g/¾–1oz horseradish, peeled and grated100g/3½oz cooked beetroot, roughly chopped 10g/⅓oz fresh dill, roughly chopped20ml/¾fl oz pickle liquor25–35ml/1–1½fl oz lemon juice1 tbsp olive oilflakes sea salt and white pepper 50g/1¾oz almonds, skin on ¼ tsp cumin seeds 20–30g/¾–1oz horseradish, peeled and grated 100g/3½oz cooked beetroot, roughly chopped 10g/⅓oz fresh dill, roughly chopped 20ml/¾fl oz pickle liquor 25–35ml/1–1½fl oz lemon juice 1 tbsp olive oil flakes sea salt and white pepper 2 slices matzo 100ml/3½fl oz sunflower oil2 fillets smoked mackerel 2 slices matzo 100ml/3½fl oz sunflower oil 2 fillets smoked mackerel dill sprigsfreshly grated horseradish dill sprigs freshly grated horseradish Method To make the pickled apple, in a bowl, add the sugar and boiling water and stir well to dissolve. Then add the vinegar, dill and apples and leave to one side.To make the haroset, in a small food processor, pulse the almonds and cumin seeds to a coarse crumb. Add the remaining ingredients and pulse to just bring together. Season with a pinch of salt and pepper. Taste and adjust for season of lemon and horseradish.To make the mackerel, break the matzo into large shards. Heat the oil in a medium, non-stick frying pan over medium–high heat. Fry the matzo in batches for 30 seconds on each side until golden brown. Place on kitchen paper to one side. Drain most of the oil from the pan, then gentle fry the mackerel for 2 minutes on each side, over medium–high heat. Remove from the pan and cut into pieces slightly smaller than the matzo shards.Spread a tablespoon of haroset on each side, followed by a piece of apple. Place a piece of the mackerel on top, followed by a large spring of dill and a heavy grating of horseradish over the top. To make the pickled apple, in a bowl, add the sugar and boiling water and stir well to dissolve. Then add the vinegar, dill and apples and leave to one side. To make the pickled apple, in a bowl, add the sugar and boiling water and stir well to dissolve. Then add the vinegar, dill and apples and leave to one side. To make the haroset, in a small food processor, pulse the almonds and cumin seeds to a coarse crumb. Add the remaining ingredients and pulse to just bring together. Season with a pinch of salt and pepper. Taste and adjust for season of lemon and horseradish. To make the haroset, in a small food processor, pulse the almonds and cumin seeds to a coarse crumb. Add the remaining ingredients and pulse to just bring together. Season with a pinch of salt and pepper. Taste and adjust for season of lemon and horseradish. To make the mackerel, break the matzo into large shards. Heat the oil in a medium, non-stick frying pan over medium–high heat. Fry the matzo in batches for 30 seconds on each side until golden brown. Place on kitchen paper to one side. To make the mackerel, break the matzo into large shards. Heat the oil in a medium, non-stick frying pan over medium–high heat. Fry the matzo in batches for 30 seconds on each side until golden brown. Place on kitchen paper to one side. Drain most of the oil from the pan, then gentle fry the mackerel for 2 minutes on each side, over medium–high heat. Remove from the pan and cut into pieces slightly smaller than the matzo shards. Drain most of the oil from the pan, then gentle fry the mackerel for 2 minutes on each side, over medium–high heat. Remove from the pan and cut into pieces slightly smaller than the matzo shards. Spread a tablespoon of haroset on each side, followed by a piece of apple. Place a piece of the mackerel on top, followed by a large spring of dill and a heavy grating of horseradish over the top. Spread a tablespoon of haroset on each side, followed by a piece of apple. Place a piece of the mackerel on top, followed by a large spring of dill and a heavy grating of horseradish over the top.
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"delivery_version": "v1.0",
"title": "Matzo tostada recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Smoked mackerel served with a beetroot haroset and fried matzo. 2 tsp caster sugar30ml/1fl oz boiling water30ml/1fl oz cider vinegar2tbsp chopped fresh dill sprigs ½ Granny Smith apple, thinly sliced into half-moons 2 tsp caster sugar 30ml/1fl oz boiling water 30ml/1fl oz cider vinegar 2tbsp chopped fresh dill sprigs ½ Granny Smith apple, thinly sliced into half-moons 50g/1¾oz almonds, skin on¼ tsp cumin seeds20–30g/¾–1oz horseradish, peeled and grated100g/3½oz cooked beetroot, roughly chopped 10g/⅓oz fresh dill, roughly chopped20ml/¾fl oz pickle liquor25–35ml/1–1½fl oz lemon juice1 tbsp olive oilflakes sea salt and white pepper 50g/1¾oz almonds, skin on ¼ tsp cumin seeds 20–30g/¾–1oz horseradish, peeled and grated 100g/3½oz cooked beetroot, roughly chopped 10g/⅓oz fresh dill, roughly chopped 20ml/¾fl oz pickle liquor 25–35ml/1–1½fl oz lemon juice 1 tbsp olive oil flakes sea salt and white pepper 2 slices matzo 100ml/3½fl oz sunflower oil2 fillets smoked mackerel 2 slices matzo 100ml/3½fl oz sunflower oil 2 fillets smoked mackerel dill sprigsfreshly grated horseradish dill sprigs freshly grated horseradish Method To make the pickled apple, in a bowl, add the sugar and boiling water and stir well to dissolve. Then add the vinegar, dill and apples and leave to one side.To make the haroset, in a small food processor, pulse the almonds and cumin seeds to a coarse crumb. Add the remaining ingredients and pulse to just bring together. Season with a pinch of salt and pepper. Taste and adjust for season of lemon and horseradish.To make the mackerel, break the matzo into large shards. Heat the oil in a medium, non-stick frying pan over medium–high heat. Fry the matzo in batches for 30 seconds on each side until golden brown. Place on kitchen paper to one side. Drain most of the oil from the pan, then gentle fry the mackerel for 2 minutes on each side, over medium–high heat. Remove from the pan and cut into pieces slightly smaller than the matzo shards.Spread a tablespoon of haroset on each side, followed by a piece of apple. Place a piece of the mackerel on top, followed by a large spring of dill and a heavy grating of horseradish over the top. To make the pickled apple, in a bowl, add the sugar and boiling water and stir well to dissolve. Then add the vinegar, dill and apples and leave to one side. To make the pickled apple, in a bowl, add the sugar and boiling water and stir well to dissolve. Then add the vinegar, dill and apples and leave to one side. To make the haroset, in a small food processor, pulse the almonds and cumin seeds to a coarse crumb. Add the remaining ingredients and pulse to just bring together. Season with a pinch of salt and pepper. Taste and adjust for season of lemon and horseradish. To make the haroset, in a small food processor, pulse the almonds and cumin seeds to a coarse crumb. Add the remaining ingredients and pulse to just bring together. Season with a pinch of salt and pepper. Taste and adjust for season of lemon and horseradish. To make the mackerel, break the matzo into large shards. Heat the oil in a medium, non-stick frying pan over medium–high heat. Fry the matzo in batches for 30 seconds on each side until golden brown. Place on kitchen paper to one side. To make the mackerel, break the matzo into large shards. Heat the oil in a medium, non-stick frying pan over medium–high heat. Fry the matzo in batches for 30 seconds on each side until golden brown. Place on kitchen paper to one side. Drain most of the oil from the pan, then gentle fry the mackerel for 2 minutes on each side, over medium–high heat. Remove from the pan and cut into pieces slightly smaller than the matzo shards. Drain most of the oil from the pan, then gentle fry the mackerel for 2 minutes on each side, over medium–high heat. Remove from the pan and cut into pieces slightly smaller than the matzo shards. Spread a tablespoon of haroset on each side, followed by a piece of apple. Place a piece of the mackerel on top, followed by a large spring of dill and a heavy grating of horseradish over the top. Spread a tablespoon of haroset on each side, followed by a piece of apple. Place a piece of the mackerel on top, followed by a large spring of dill and a heavy grating of horseradish over the top."
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b648c5743fc108162c64cec4a30b45c04d8ec2f5bcb8ce693882e3c23fb90f4a
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Apple and blackberry crumble recipe
Preheat the oven to 180C/160C Fan/Gas 4.To make the crumble, mix the orange and lemon zest and juice together in a large bowl. Peel, core and thinly slice the apples, dropping them into the bowl as you do so, and tossing the apples in the juice occasionally.Transfer the apples and juice to a fairly large saucepan and add the sugar. Cook over a medium heat, stirring often, for 15 minutes until the apples collapse into a silk golden puree (if you use some eating apples, they will stay chunkier). Add the blackberries and taste for sweetness and stir in a little more sugar, only if you think it needs it. Allow to cool completely before you assemble the crumble.Meanwhile, to make the crumble topping put all the ingredients except the seeds in a food processor and blend to form a crumbly mixture, then transfer to a bowl. Alternatively, put the ingredients into a large bowl and rub together with your fingers until the mixture comes together as a crumbly mix. Once combined, stir in the seeds. Place in the fridge until needed.Smooth the apple and blackberries down in a large baking dish with a spoon to form a level surface, then crumble the topping mix over the apple and blackberries in a generous chunky layer. (Any extra crumble mix can be frozen and baked separately at another time). Bake for 25–30 minutes, until the topping is golden-brown and the fruit is bubbling.To make the custard, put the milk and cream into a saucepan with the vanilla pod and seeds, if using. Bring to just below the boil, then take off the heat and leave to cool for 10 minutes.Beat the egg yolks, sugar, and cornflour, if using, together in a bowl. Slowly pour the warm milk over the eggs, whisking as you do so, then tip in the vanilla pod, if using. Return the mixture to the pan and place over a medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is steaming and has thickened noticeably (traditionally, it should 'coat the back of the spoon'). Don't let it start to simmer, or it will split and curdle. (If you have used cornflour, you will be able to get it a bit hotter and thicker, but still don't boil it!)As soon as the custard is thickened, take it off the heat and keep stirring for a minute or two longer to help it cool a little without cooking any further. If you haven't used the whole vanilla pod, add the vanilla extract now. Remove the custard from the heat as soon as it is hot and keep stirring to stop it cooking any further. Transfer to a warmed jug to serve.Serve the crumble with a generous helping of custard and enjoy! Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the crumble, mix the orange and lemon zest and juice together in a large bowl. Peel, core and thinly slice the apples, dropping them into the bowl as you do so, and tossing the apples in the juice occasionally. To make the crumble, mix the orange and lemon zest and juice together in a large bowl. Peel, core and thinly slice the apples, dropping them into the bowl as you do so, and tossing the apples in the juice occasionally. Transfer the apples and juice to a fairly large saucepan and add the sugar. Cook over a medium heat, stirring often, for 15 minutes until the apples collapse into a silk golden puree (if you use some eating apples, they will stay chunkier). Add the blackberries and taste for sweetness and stir in a little more sugar, only if you think it needs it. Allow to cool completely before you assemble the crumble. Transfer the apples and juice to a fairly large saucepan and add the sugar. Cook over a medium heat, stirring often, for 15 minutes until the apples collapse into a silk golden puree (if you use some eating apples, they will stay chunkier). Add the blackberries and taste for sweetness and stir in a little more sugar, only if you think it needs it. Allow to cool completely before you assemble the crumble. Meanwhile, to make the crumble topping put all the ingredients except the seeds in a food processor and blend to form a crumbly mixture, then transfer to a bowl. Alternatively, put the ingredients into a large bowl and rub together with your fingers until the mixture comes together as a crumbly mix. Once combined, stir in the seeds. Place in the fridge until needed. Meanwhile, to make the crumble topping put all the ingredients except the seeds in a food processor and blend to form a crumbly mixture, then transfer to a bowl. Alternatively, put the ingredients into a large bowl and rub together with your fingers until the mixture comes together as a crumbly mix. Once combined, stir in the seeds. Place in the fridge until needed. Smooth the apple and blackberries down in a large baking dish with a spoon to form a level surface, then crumble the topping mix over the apple and blackberries in a generous chunky layer. (Any extra crumble mix can be frozen and baked separately at another time). Bake for 25–30 minutes, until the topping is golden-brown and the fruit is bubbling. Smooth the apple and blackberries down in a large baking dish with a spoon to form a level surface, then crumble the topping mix over the apple and blackberries in a generous chunky layer. (Any extra crumble mix can be frozen and baked separately at another time). Bake for 25–30 minutes, until the topping is golden-brown and the fruit is bubbling. To make the custard, put the milk and cream into a saucepan with the vanilla pod and seeds, if using. Bring to just below the boil, then take off the heat and leave to cool for 10 minutes. To make the custard, put the milk and cream into a saucepan with the vanilla pod and seeds, if using. Bring to just below the boil, then take off the heat and leave to cool for 10 minutes. Beat the egg yolks, sugar, and cornflour, if using, together in a bowl. Slowly pour the warm milk over the eggs, whisking as you do so, then tip in the vanilla pod, if using. Return the mixture to the pan and place over a medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is steaming and has thickened noticeably (traditionally, it should 'coat the back of the spoon'). Don't let it start to simmer, or it will split and curdle. (If you have used cornflour, you will be able to get it a bit hotter and thicker, but still don't boil it!) Beat the egg yolks, sugar, and cornflour, if using, together in a bowl. Slowly pour the warm milk over the eggs, whisking as you do so, then tip in the vanilla pod, if using. Return the mixture to the pan and place over a medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is steaming and has thickened noticeably (traditionally, it should 'coat the back of the spoon'). Don't let it start to simmer, or it will split and curdle. (If you have used cornflour, you will be able to get it a bit hotter and thicker, but still don't boil it!) As soon as the custard is thickened, take it off the heat and keep stirring for a minute or two longer to help it cool a little without cooking any further. If you haven't used the whole vanilla pod, add the vanilla extract now. Remove the custard from the heat as soon as it is hot and keep stirring to stop it cooking any further. Transfer to a warmed jug to serve. As soon as the custard is thickened, take it off the heat and keep stirring for a minute or two longer to help it cool a little without cooking any further. If you haven't used the whole vanilla pod, add the vanilla extract now. Remove the custard from the heat as soon as it is hot and keep stirring to stop it cooking any further. Transfer to a warmed jug to serve. Serve the crumble with a generous helping of custard and enjoy! Serve the crumble with a generous helping of custard and enjoy!
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"title": "Apple and blackberry crumble recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4.To make the crumble, mix the orange and lemon zest and juice together in a large bowl. Peel, core and thinly slice the apples, dropping them into the bowl as you do so, and tossing the apples in the juice occasionally.Transfer the apples and juice to a fairly large saucepan and add the sugar. Cook over a medium heat, stirring often, for 15 minutes until the apples collapse into a silk golden puree (if you use some eating apples, they will stay chunkier). Add the blackberries and taste for sweetness and stir in a little more sugar, only if you think it needs it. Allow to cool completely before you assemble the crumble.Meanwhile, to make the crumble topping put all the ingredients except the seeds in a food processor and blend to form a crumbly mixture, then transfer to a bowl. Alternatively, put the ingredients into a large bowl and rub together with your fingers until the mixture comes together as a crumbly mix. Once combined, stir in the seeds. Place in the fridge until needed.Smooth the apple and blackberries down in a large baking dish with a spoon to form a level surface, then crumble the topping mix over the apple and blackberries in a generous chunky layer. (Any extra crumble mix can be frozen and baked separately at another time). Bake for 25–30 minutes, until the topping is golden-brown and the fruit is bubbling.To make the custard, put the milk and cream into a saucepan with the vanilla pod and seeds, if using. Bring to just below the boil, then take off the heat and leave to cool for 10 minutes.Beat the egg yolks, sugar, and cornflour, if using, together in a bowl. Slowly pour the warm milk over the eggs, whisking as you do so, then tip in the vanilla pod, if using. Return the mixture to the pan and place over a medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is steaming and has thickened noticeably (traditionally, it should 'coat the back of the spoon'). Don't let it start to simmer, or it will split and curdle. (If you have used cornflour, you will be able to get it a bit hotter and thicker, but still don't boil it!)As soon as the custard is thickened, take it off the heat and keep stirring for a minute or two longer to help it cool a little without cooking any further. If you haven't used the whole vanilla pod, add the vanilla extract now. Remove the custard from the heat as soon as it is hot and keep stirring to stop it cooking any further. Transfer to a warmed jug to serve.Serve the crumble with a generous helping of custard and enjoy! Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the crumble, mix the orange and lemon zest and juice together in a large bowl. Peel, core and thinly slice the apples, dropping them into the bowl as you do so, and tossing the apples in the juice occasionally. To make the crumble, mix the orange and lemon zest and juice together in a large bowl. Peel, core and thinly slice the apples, dropping them into the bowl as you do so, and tossing the apples in the juice occasionally. Transfer the apples and juice to a fairly large saucepan and add the sugar. Cook over a medium heat, stirring often, for 15 minutes until the apples collapse into a silk golden puree (if you use some eating apples, they will stay chunkier). Add the blackberries and taste for sweetness and stir in a little more sugar, only if you think it needs it. Allow to cool completely before you assemble the crumble. Transfer the apples and juice to a fairly large saucepan and add the sugar. Cook over a medium heat, stirring often, for 15 minutes until the apples collapse into a silk golden puree (if you use some eating apples, they will stay chunkier). Add the blackberries and taste for sweetness and stir in a little more sugar, only if you think it needs it. Allow to cool completely before you assemble the crumble. Meanwhile, to make the crumble topping put all the ingredients except the seeds in a food processor and blend to form a crumbly mixture, then transfer to a bowl. Alternatively, put the ingredients into a large bowl and rub together with your fingers until the mixture comes together as a crumbly mix. Once combined, stir in the seeds. Place in the fridge until needed. Meanwhile, to make the crumble topping put all the ingredients except the seeds in a food processor and blend to form a crumbly mixture, then transfer to a bowl. Alternatively, put the ingredients into a large bowl and rub together with your fingers until the mixture comes together as a crumbly mix. Once combined, stir in the seeds. Place in the fridge until needed. Smooth the apple and blackberries down in a large baking dish with a spoon to form a level surface, then crumble the topping mix over the apple and blackberries in a generous chunky layer. (Any extra crumble mix can be frozen and baked separately at another time). Bake for 25–30 minutes, until the topping is golden-brown and the fruit is bubbling. Smooth the apple and blackberries down in a large baking dish with a spoon to form a level surface, then crumble the topping mix over the apple and blackberries in a generous chunky layer. (Any extra crumble mix can be frozen and baked separately at another time). Bake for 25–30 minutes, until the topping is golden-brown and the fruit is bubbling. To make the custard, put the milk and cream into a saucepan with the vanilla pod and seeds, if using. Bring to just below the boil, then take off the heat and leave to cool for 10 minutes. To make the custard, put the milk and cream into a saucepan with the vanilla pod and seeds, if using. Bring to just below the boil, then take off the heat and leave to cool for 10 minutes. Beat the egg yolks, sugar, and cornflour, if using, together in a bowl. Slowly pour the warm milk over the eggs, whisking as you do so, then tip in the vanilla pod, if using. Return the mixture to the pan and place over a medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is steaming and has thickened noticeably (traditionally, it should 'coat the back of the spoon'). Don't let it start to simmer, or it will split and curdle. (If you have used cornflour, you will be able to get it a bit hotter and thicker, but still don't boil it!) Beat the egg yolks, sugar, and cornflour, if using, together in a bowl. Slowly pour the warm milk over the eggs, whisking as you do so, then tip in the vanilla pod, if using. Return the mixture to the pan and place over a medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is steaming and has thickened noticeably (traditionally, it should 'coat the back of the spoon'). Don't let it start to simmer, or it will split and curdle. (If you have used cornflour, you will be able to get it a bit hotter and thicker, but still don't boil it!) As soon as the custard is thickened, take it off the heat and keep stirring for a minute or two longer to help it cool a little without cooking any further. If you haven't used the whole vanilla pod, add the vanilla extract now. Remove the custard from the heat as soon as it is hot and keep stirring to stop it cooking any further. Transfer to a warmed jug to serve. As soon as the custard is thickened, take it off the heat and keep stirring for a minute or two longer to help it cool a little without cooking any further. If you haven't used the whole vanilla pod, add the vanilla extract now. Remove the custard from the heat as soon as it is hot and keep stirring to stop it cooking any further. Transfer to a warmed jug to serve. Serve the crumble with a generous helping of custard and enjoy! Serve the crumble with a generous helping of custard and enjoy!"
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Roast pork loin with crackling recipe
An average of 4.5 out of 5 stars from 2 ratings Crunchy pork crackling is a satisfying treat that really makes Sunday special. 500ml/18fl oz boiling water1 small rack free-range pork loin, bone in, skin on and scored6 garlic cloves, crushed3 tbsp fennel seeds2 tbsp olive oil2 lemons, zest only3 fennel bulbs, sliced horizontally into quarters3 onions, sliced horizontally into quarterssalt and freshly ground black pepper 500ml/18fl oz boiling water 1 small rack free-range pork loin, bone in, skin on and scored 6 garlic cloves, crushed 3 tbsp fennel seeds 2 tbsp olive oil 2 lemons, zest only 3 fennel bulbs, sliced horizontally into quarters 3 onions, sliced horizontally into quarters salt and freshly ground black pepper 40g/1½ oz unsalted butter4 apples, cored and cut into wedges2 sprigs fresh thyme1 bay leaf20g/½oz golden caster sugar1 tbsp cider vinegar 40g/1½ oz unsalted butter 4 apples, cored and cut into wedges 2 sprigs fresh thyme 1 bay leaf 20g/½oz golden caster sugar 1 tbsp cider vinegar 2 tbsp olive oil 1 large head cavolo nero, leaves removed and stalks discarded 2 tbsp olive oil 1 large head cavolo nero, leaves removed and stalks discarded Method To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can. Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest. Preheat the oven to 240C/220C Fan/Gas 9. Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6.Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C.Leave to rest for at least 40 minutes–1 hour before carving.To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes. To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted.Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero. To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can. To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can. Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest. Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6. Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6. Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C. Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C. Leave to rest for at least 40 minutes–1 hour before carving. Leave to rest for at least 40 minutes–1 hour before carving. To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes. To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes. To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted. To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted. Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero. Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero.
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"title": "Roast pork loin with crackling recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Crunchy pork crackling is a satisfying treat that really makes Sunday special. 500ml/18fl oz boiling water1 small rack free-range pork loin, bone in, skin on and scored6 garlic cloves, crushed3 tbsp fennel seeds2 tbsp olive oil2 lemons, zest only3 fennel bulbs, sliced horizontally into quarters3 onions, sliced horizontally into quarterssalt and freshly ground black pepper 500ml/18fl oz boiling water 1 small rack free-range pork loin, bone in, skin on and scored 6 garlic cloves, crushed 3 tbsp fennel seeds 2 tbsp olive oil 2 lemons, zest only 3 fennel bulbs, sliced horizontally into quarters 3 onions, sliced horizontally into quarters salt and freshly ground black pepper 40g/1½ oz unsalted butter4 apples, cored and cut into wedges2 sprigs fresh thyme1 bay leaf20g/½oz golden caster sugar1 tbsp cider vinegar 40g/1½ oz unsalted butter 4 apples, cored and cut into wedges 2 sprigs fresh thyme 1 bay leaf 20g/½oz golden caster sugar 1 tbsp cider vinegar 2 tbsp olive oil 1 large head cavolo nero, leaves removed and stalks discarded 2 tbsp olive oil 1 large head cavolo nero, leaves removed and stalks discarded Method To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can. Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest. Preheat the oven to 240C/220C Fan/Gas 9. Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6.Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C.Leave to rest for at least 40 minutes–1 hour before carving.To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes. To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted.Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero. To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can. To make the roast pork loin, carefully pour the boiling water over the fat of the pork loin to render. Dry thoroughly and chill, uncovered, in the fridge for as long as you can. Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest. Pound the garlic and fennel seeds together in a pestle and mortar. Mix in a large pinch of salt and the oil. Rub all over the pork and season well with black pepper and the lemon zest. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6. Scatter the vegetables in a roasting tin. Add the pork and roast for 25 minutes before turning the oven down to 200C/180C Fan/Gas 6. Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C. Roast for 25–30 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. You can also check with a meat thermometer if you have one; the internal temperature of the meat should be 60C. Leave to rest for at least 40 minutes–1 hour before carving. Leave to rest for at least 40 minutes–1 hour before carving. To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes. To make the braised apples, heat a sauté pan on a medium heat and add the butter. Once melted add the apples, thyme and bay leaf. Cook for 2–3 minutes and then add the sugar and vinegar and cook for a further 2 minutes. To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted. To serve, heat a large sauté pan on a medium-high heat and add the oil. Once hot add the cavolo nero and cook for 2 minutes until wilted. Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero. Serve the pork, braised apples and cavolo nero family style on a large platter, or carve the pork into slices, and serve on individual plates with some of the braised apples and cavolo nero."
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Cheese, chive and mustard scones recipe
An average of 4.0 out of 5 stars from 7 ratings Savoury scones make a brilliant addition to a packed lunch instead of a boring sandwich. (If you can resist eating them all straight out of the oven.) 510g/1lb 2oz plain flour, plus extra for flouringgenerous pinch salt2¼ tsp baking powder1 tsp English mustard powder65g/2½oz unsalted butter, plus extra for serving380g/13oz strong cheddar4½ tbsp fresh snipped chives300ml/10fl oz milk 1 free-range egg, beaten with a little milk for glazing4 russet apples, to serve 510g/1lb 2oz plain flour, plus extra for flouring generous pinch salt 2¼ tsp baking powder 1 tsp English mustard powder 65g/2½oz unsalted butter, plus extra for serving 380g/13oz strong cheddar 4½ tbsp fresh snipped chives 300ml/10fl oz milk 1 free-range egg, beaten with a little milk for glazing 4 russet apples, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly flour a baking tray.Sift the flour, salt, baking powder and mustard into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. (You can do this quickly in a food processor.)Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives. Gradually add milk to make a soft but not sticky dough (you may not need all the milk). Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light.Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture. Bake for 10 minutes or until risen and golden brown.To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter. Preheat the oven to 220C/200C Fan/Gas 7. Lightly flour a baking tray. Preheat the oven to 220C/200C Fan/Gas 7. Lightly flour a baking tray. Sift the flour, salt, baking powder and mustard into a bowl. Sift the flour, salt, baking powder and mustard into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. (You can do this quickly in a food processor.) Rub in the butter until the mixture resembles fine breadcrumbs. (You can do this quickly in a food processor.) Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives. Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives. Gradually add milk to make a soft but not sticky dough (you may not need all the milk). Gradually add milk to make a soft but not sticky dough (you may not need all the milk). Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light. Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light. Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture. Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture. Bake for 10 minutes or until risen and golden brown. Bake for 10 minutes or until risen and golden brown. To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter. To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter. Recipe tips Scones are best served fresh, but they also freeze really well (just allow to cool completely and wrap them properly before storing in the freezer). To refresh older scones, put them in a low oven for a few minutes – it works wonders!
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"title": "Cheese, chive and mustard scones recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings Savoury scones make a brilliant addition to a packed lunch instead of a boring sandwich. (If you can resist eating them all straight out of the oven.) 510g/1lb 2oz plain flour, plus extra for flouringgenerous pinch salt2¼ tsp baking powder1 tsp English mustard powder65g/2½oz unsalted butter, plus extra for serving380g/13oz strong cheddar4½ tbsp fresh snipped chives300ml/10fl oz milk 1 free-range egg, beaten with a little milk for glazing4 russet apples, to serve 510g/1lb 2oz plain flour, plus extra for flouring generous pinch salt 2¼ tsp baking powder 1 tsp English mustard powder 65g/2½oz unsalted butter, plus extra for serving 380g/13oz strong cheddar 4½ tbsp fresh snipped chives 300ml/10fl oz milk 1 free-range egg, beaten with a little milk for glazing 4 russet apples, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly flour a baking tray.Sift the flour, salt, baking powder and mustard into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. (You can do this quickly in a food processor.)Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives. Gradually add milk to make a soft but not sticky dough (you may not need all the milk). Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light.Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture. Bake for 10 minutes or until risen and golden brown.To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter. Preheat the oven to 220C/200C Fan/Gas 7. Lightly flour a baking tray. Preheat the oven to 220C/200C Fan/Gas 7. Lightly flour a baking tray. Sift the flour, salt, baking powder and mustard into a bowl. Sift the flour, salt, baking powder and mustard into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. (You can do this quickly in a food processor.) Rub in the butter until the mixture resembles fine breadcrumbs. (You can do this quickly in a food processor.) Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives. Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives. Gradually add milk to make a soft but not sticky dough (you may not need all the milk). Gradually add milk to make a soft but not sticky dough (you may not need all the milk). Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light. Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light. Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture. Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture. Bake for 10 minutes or until risen and golden brown. Bake for 10 minutes or until risen and golden brown. To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter. To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter. Recipe tips Scones are best served fresh, but they also freeze really well (just allow to cool completely and wrap them properly before storing in the freezer). To refresh older scones, put them in a low oven for a few minutes – it works wonders!"
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Fruit and cobnut crumble cream recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruit_and_cobnut_crumble_92561_16x9.jpg Make the best of autumnal produce with this scrumptious pudding that can be made well in advance. You will need a baking tray that snugly fits the pears and apples, and four large glasses or glass bowls. 4 small pears, peeled and cut into 2cm/¾in dice2 tbsp lemon juice4½ tbsp caster sugar2 medium cooking apples, preferably Bramley variety, peeled and cut into 2cm/¾in dice16 blackberries40g/1½oz wholemeal flour40g/1½oz plain flour50g/1¾oz unsalted butter, chilled and cut into 2cm/¾in cubes25g/1oz soft brown sugarpinch of salt100g/3½oz dried cobnuts or hazelnuts 4 small pears, peeled and cut into 2cm/¾in dice 2 tbsp lemon juice 4½ tbsp caster sugar 2 medium cooking apples, preferably Bramley variety, peeled and cut into 2cm/¾in dice 16 blackberries 40g/1½oz wholemeal flour 40g/1½oz plain flour 50g/1¾oz unsalted butter, chilled and cut into 2cm/¾in cubes 25g/1oz soft brown sugar pinch of salt 100g/3½oz dried cobnuts or hazelnuts 150ml/5fl oz double cream100ml/3½fl oz Greek yoghurt100ml/3½fl oz mascarpone1 tbsp caster sugar½ tsp vanilla extract½ tsp ground cardamom½ tsp ground star anise 150ml/5fl oz double cream 100ml/3½fl oz Greek yoghurt 100ml/3½fl oz mascarpone 1 tbsp caster sugar ½ tsp vanilla extract ½ tsp ground cardamom ½ tsp ground star anise Method Preheat the oven to 180C/350F/Gas 4. Mix the pears, lemon juice and 1½ tablespoons of the caster sugar in a bowl. Spread the pears out on the baking tray, cover with aluminium foil and place in the oven. After 10 minutes, add the apples, cover with the foil again and return to the oven for 30 minutes. Crush the fruit with a fork, set aside to cool then fold in the blackberries.To make the crumble, place both the flours in a mixing bowl with the butter and brown sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Spread out on a baking tray lined with greaseproof paper and place in the oven for 15 minutes. Remove the tray from the oven and set aside to cool.Add the remaining three tablespoons of caster sugar and the nuts to a non-stick saucepan and cook over a gentle heat for 5-6 minutes, swirling the pan regularly, until the sugar has melted and coated the nuts evenly and the mixture is golden-brown. Tip the mixture onto a baking tray lined with greaseproof paper and set aside to cool. Once cooled, crush the nuts into a coarse powder.For the cream, place all the ingredients in a large mixing bowl and whisk to soft peaks, taking care not to over-whisk.To assemble, spoon two thirds of the crumble into the bottom of the serving glasses. Cover with two thirds of each of the fruit mixture, cream and nuts. Add the remaining crumble followed by the remaining third of the fruit and cream. Scatter over the remaining nuts and serve at once, or chill for a few hours. If you are serving the dish chilled, scatter over the nuts at the last minute. Preheat the oven to 180C/350F/Gas 4. Mix the pears, lemon juice and 1½ tablespoons of the caster sugar in a bowl. Spread the pears out on the baking tray, cover with aluminium foil and place in the oven. After 10 minutes, add the apples, cover with the foil again and return to the oven for 30 minutes. Crush the fruit with a fork, set aside to cool then fold in the blackberries. Preheat the oven to 180C/350F/Gas 4. Mix the pears, lemon juice and 1½ tablespoons of the caster sugar in a bowl. Spread the pears out on the baking tray, cover with aluminium foil and place in the oven. After 10 minutes, add the apples, cover with the foil again and return to the oven for 30 minutes. Crush the fruit with a fork, set aside to cool then fold in the blackberries. To make the crumble, place both the flours in a mixing bowl with the butter and brown sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Spread out on a baking tray lined with greaseproof paper and place in the oven for 15 minutes. Remove the tray from the oven and set aside to cool. To make the crumble, place both the flours in a mixing bowl with the butter and brown sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Spread out on a baking tray lined with greaseproof paper and place in the oven for 15 minutes. Remove the tray from the oven and set aside to cool. Add the remaining three tablespoons of caster sugar and the nuts to a non-stick saucepan and cook over a gentle heat for 5-6 minutes, swirling the pan regularly, until the sugar has melted and coated the nuts evenly and the mixture is golden-brown. Tip the mixture onto a baking tray lined with greaseproof paper and set aside to cool. Once cooled, crush the nuts into a coarse powder. Add the remaining three tablespoons of caster sugar and the nuts to a non-stick saucepan and cook over a gentle heat for 5-6 minutes, swirling the pan regularly, until the sugar has melted and coated the nuts evenly and the mixture is golden-brown. Tip the mixture onto a baking tray lined with greaseproof paper and set aside to cool. Once cooled, crush the nuts into a coarse powder. For the cream, place all the ingredients in a large mixing bowl and whisk to soft peaks, taking care not to over-whisk. For the cream, place all the ingredients in a large mixing bowl and whisk to soft peaks, taking care not to over-whisk. To assemble, spoon two thirds of the crumble into the bottom of the serving glasses. Cover with two thirds of each of the fruit mixture, cream and nuts. Add the remaining crumble followed by the remaining third of the fruit and cream. Scatter over the remaining nuts and serve at once, or chill for a few hours. If you are serving the dish chilled, scatter over the nuts at the last minute. To assemble, spoon two thirds of the crumble into the bottom of the serving glasses. Cover with two thirds of each of the fruit mixture, cream and nuts. Add the remaining crumble followed by the remaining third of the fruit and cream. Scatter over the remaining nuts and serve at once, or chill for a few hours. If you are serving the dish chilled, scatter over the nuts at the last minute.
|
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"url": "https://www.bbc.co.uk/food/recipes/fruit_and_cobnut_crumble_92561",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fruit and cobnut crumble cream 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/fruit_and_cobnut_crumble_92561_16x9.jpg Make the best of autumnal produce with this scrumptious pudding that can be made well in advance. You will need a baking tray that snugly fits the pears and apples, and four large glasses or glass bowls. 4 small pears, peeled and cut into 2cm/¾in dice2 tbsp lemon juice4½ tbsp caster sugar2 medium cooking apples, preferably Bramley variety, peeled and cut into 2cm/¾in dice16 blackberries40g/1½oz wholemeal flour40g/1½oz plain flour50g/1¾oz unsalted butter, chilled and cut into 2cm/¾in cubes25g/1oz soft brown sugarpinch of salt100g/3½oz dried cobnuts or hazelnuts 4 small pears, peeled and cut into 2cm/¾in dice 2 tbsp lemon juice 4½ tbsp caster sugar 2 medium cooking apples, preferably Bramley variety, peeled and cut into 2cm/¾in dice 16 blackberries 40g/1½oz wholemeal flour 40g/1½oz plain flour 50g/1¾oz unsalted butter, chilled and cut into 2cm/¾in cubes 25g/1oz soft brown sugar pinch of salt 100g/3½oz dried cobnuts or hazelnuts 150ml/5fl oz double cream100ml/3½fl oz Greek yoghurt100ml/3½fl oz mascarpone1 tbsp caster sugar½ tsp vanilla extract½ tsp ground cardamom½ tsp ground star anise 150ml/5fl oz double cream 100ml/3½fl oz Greek yoghurt 100ml/3½fl oz mascarpone 1 tbsp caster sugar ½ tsp vanilla extract ½ tsp ground cardamom ½ tsp ground star anise Method Preheat the oven to 180C/350F/Gas 4. Mix the pears, lemon juice and 1½ tablespoons of the caster sugar in a bowl. Spread the pears out on the baking tray, cover with aluminium foil and place in the oven. After 10 minutes, add the apples, cover with the foil again and return to the oven for 30 minutes. Crush the fruit with a fork, set aside to cool then fold in the blackberries.To make the crumble, place both the flours in a mixing bowl with the butter and brown sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Spread out on a baking tray lined with greaseproof paper and place in the oven for 15 minutes. Remove the tray from the oven and set aside to cool.Add the remaining three tablespoons of caster sugar and the nuts to a non-stick saucepan and cook over a gentle heat for 5-6 minutes, swirling the pan regularly, until the sugar has melted and coated the nuts evenly and the mixture is golden-brown. Tip the mixture onto a baking tray lined with greaseproof paper and set aside to cool. Once cooled, crush the nuts into a coarse powder.For the cream, place all the ingredients in a large mixing bowl and whisk to soft peaks, taking care not to over-whisk.To assemble, spoon two thirds of the crumble into the bottom of the serving glasses. Cover with two thirds of each of the fruit mixture, cream and nuts. Add the remaining crumble followed by the remaining third of the fruit and cream. Scatter over the remaining nuts and serve at once, or chill for a few hours. If you are serving the dish chilled, scatter over the nuts at the last minute. Preheat the oven to 180C/350F/Gas 4. Mix the pears, lemon juice and 1½ tablespoons of the caster sugar in a bowl. Spread the pears out on the baking tray, cover with aluminium foil and place in the oven. After 10 minutes, add the apples, cover with the foil again and return to the oven for 30 minutes. Crush the fruit with a fork, set aside to cool then fold in the blackberries. Preheat the oven to 180C/350F/Gas 4. Mix the pears, lemon juice and 1½ tablespoons of the caster sugar in a bowl. Spread the pears out on the baking tray, cover with aluminium foil and place in the oven. After 10 minutes, add the apples, cover with the foil again and return to the oven for 30 minutes. Crush the fruit with a fork, set aside to cool then fold in the blackberries. To make the crumble, place both the flours in a mixing bowl with the butter and brown sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Spread out on a baking tray lined with greaseproof paper and place in the oven for 15 minutes. Remove the tray from the oven and set aside to cool. To make the crumble, place both the flours in a mixing bowl with the butter and brown sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Spread out on a baking tray lined with greaseproof paper and place in the oven for 15 minutes. Remove the tray from the oven and set aside to cool. Add the remaining three tablespoons of caster sugar and the nuts to a non-stick saucepan and cook over a gentle heat for 5-6 minutes, swirling the pan regularly, until the sugar has melted and coated the nuts evenly and the mixture is golden-brown. Tip the mixture onto a baking tray lined with greaseproof paper and set aside to cool. Once cooled, crush the nuts into a coarse powder. Add the remaining three tablespoons of caster sugar and the nuts to a non-stick saucepan and cook over a gentle heat for 5-6 minutes, swirling the pan regularly, until the sugar has melted and coated the nuts evenly and the mixture is golden-brown. Tip the mixture onto a baking tray lined with greaseproof paper and set aside to cool. Once cooled, crush the nuts into a coarse powder. For the cream, place all the ingredients in a large mixing bowl and whisk to soft peaks, taking care not to over-whisk. For the cream, place all the ingredients in a large mixing bowl and whisk to soft peaks, taking care not to over-whisk. To assemble, spoon two thirds of the crumble into the bottom of the serving glasses. Cover with two thirds of each of the fruit mixture, cream and nuts. Add the remaining crumble followed by the remaining third of the fruit and cream. Scatter over the remaining nuts and serve at once, or chill for a few hours. If you are serving the dish chilled, scatter over the nuts at the last minute. To assemble, spoon two thirds of the crumble into the bottom of the serving glasses. Cover with two thirds of each of the fruit mixture, cream and nuts. Add the remaining crumble followed by the remaining third of the fruit and cream. Scatter over the remaining nuts and serve at once, or chill for a few hours. If you are serving the dish chilled, scatter over the nuts at the last minute."
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af6f17279b51d7584d99b8fb49a70a47d31c0c5d1f5d8f4c1da7ea81b8a47ff7
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Apple turnovers recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_turnovers_21653_16x9.jpg These simple apple turnovers are spiced with cinnamon and ginger and are delicious served with whipped cream or vanilla ice cream. This is a great way to use up apples during autumn, the peak of the British season. 2 apples, peeled, cored and cut into 3cm/1¼in chunks 50g/1¾oz soft light brown sugar 1 tsp ground cinnamon 1 tsp ground ginger2 tbsp unsalted butter1 lemon, juice only1 tbsp cornflour 320g sheet ready-rolled puff pastry 1 free-range egg, beaten 2 tbsp demerara sugar 2 apples, peeled, cored and cut into 3cm/1¼in chunks 50g/1¾oz soft light brown sugar 1 tsp ground cinnamon 1 tsp ground ginger 2 tbsp unsalted butter 1 lemon, juice only 1 tbsp cornflour 320g sheet ready-rolled puff pastry 1 free-range egg, beaten 2 tbsp demerara sugar Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour. Unroll the pastry on its baking paper and use a sharp knife to cut into six equal-sized squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside. Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around. Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top. Place the paper containing the pastries on to the baking tray, spacing them well apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown. Eat warm or leave to cool completely on the tray before eating. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour. Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour. Unroll the pastry on its baking paper and use a sharp knife to cut into six equal-sized squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside. Unroll the pastry on its baking paper and use a sharp knife to cut into six equal-sized squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside. Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around. Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around. Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top. Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top. Place the paper containing the pastries on to the baking tray, spacing them well apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown. Place the paper containing the pastries on to the baking tray, spacing them well apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown. Eat warm or leave to cool completely on the tray before eating. Eat warm or leave to cool completely on the tray before eating.
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"url": "https://www.bbc.co.uk/food/recipes/apple_turnovers_21653",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple turnovers recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_turnovers_21653_16x9.jpg These simple apple turnovers are spiced with cinnamon and ginger and are delicious served with whipped cream or vanilla ice cream. This is a great way to use up apples during autumn, the peak of the British season. 2 apples, peeled, cored and cut into 3cm/1¼in chunks 50g/1¾oz soft light brown sugar 1 tsp ground cinnamon 1 tsp ground ginger2 tbsp unsalted butter1 lemon, juice only1 tbsp cornflour 320g sheet ready-rolled puff pastry 1 free-range egg, beaten 2 tbsp demerara sugar 2 apples, peeled, cored and cut into 3cm/1¼in chunks 50g/1¾oz soft light brown sugar 1 tsp ground cinnamon 1 tsp ground ginger 2 tbsp unsalted butter 1 lemon, juice only 1 tbsp cornflour 320g sheet ready-rolled puff pastry 1 free-range egg, beaten 2 tbsp demerara sugar Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour. Unroll the pastry on its baking paper and use a sharp knife to cut into six equal-sized squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside. Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around. Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top. Place the paper containing the pastries on to the baking tray, spacing them well apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown. Eat warm or leave to cool completely on the tray before eating. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour. Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour. Unroll the pastry on its baking paper and use a sharp knife to cut into six equal-sized squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside. Unroll the pastry on its baking paper and use a sharp knife to cut into six equal-sized squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside. Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around. Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around. Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top. Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top. Place the paper containing the pastries on to the baking tray, spacing them well apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown. Place the paper containing the pastries on to the baking tray, spacing them well apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown. Eat warm or leave to cool completely on the tray before eating. Eat warm or leave to cool completely on the tray before eating."
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"$oid": "68bacbabeb3bdbfd0cbffa4a"
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2dc1984d3a680dd9e94fb1af09c8754fa4aa0f2fa4996f1fb2feeebe35c34bb0
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Roast beetroot and parsnip winter salad recipe
Roast beetroot and parsnip winter salad with apple and cranberries An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/festive_winter_apple_53492_16x9.jpg This healthy winter salad celebrates seasonal root veg roasted in warming spices, paired with nutrient dense greens. It's great on its own, or makes a perfect pairing for roasted meats. Each serving provides 407 kcal, 10.8g protein, 41.9g carbohydrate (of which 17.6g sugars), 23.9g fat (of which 2.4g saturates), 9.8g fibre and 0.12g salt. 150g/5½oz beetroot, cut into thin wedges300g/10½oz parsnip, 3cm/1¼in cubed2 tbsp olive oil3 tsp ras el hanout100g/3½oz whole almonds200g/7oz curly kale or cavolo nero, stems removed and roughly torn2 apples, cored and cut into 2cm/¾in chucks or slices 30g/1oz dried cranberriessalt and freshly ground black pepperextra virgin olive oil, to serve 150g/5½oz beetroot, cut into thin wedges 300g/10½oz parsnip, 3cm/1¼in cubed 2 tbsp olive oil 3 tsp ras el hanout 100g/3½oz whole almonds 200g/7oz curly kale or cavolo nero, stems removed and roughly torn 2 apples, cored and cut into 2cm/¾in chucks or slices 30g/1oz dried cranberries salt and freshly ground black pepper extra virgin olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Add the beetroot and parsnips to a large baking tray and toss with the olive oil, ras el hanout and salt and pepper to taste. Roast for 35 to 40 minutes, tossing halfway through, until the beetroot is tender and the parsnips are nicely browned.Meanwhile, add the almonds to a small frying pan on a medium heat. Cook, stirring often, until gently toasted. Remove from the pan and once cooled, roughly chop.Massage the kale in a large bowl with a pinch of salt for a few minutes until broken down. Toss in the almonds and apples and mix together.Once the root vegetables are cooked, allow them to cool slightly before adding to the bowl with the dried cranberries. Drizzle with extra virgin olive oil and salt and pepper to taste and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the beetroot and parsnips to a large baking tray and toss with the olive oil, ras el hanout and salt and pepper to taste. Roast for 35 to 40 minutes, tossing halfway through, until the beetroot is tender and the parsnips are nicely browned. Add the beetroot and parsnips to a large baking tray and toss with the olive oil, ras el hanout and salt and pepper to taste. Roast for 35 to 40 minutes, tossing halfway through, until the beetroot is tender and the parsnips are nicely browned. Meanwhile, add the almonds to a small frying pan on a medium heat. Cook, stirring often, until gently toasted. Remove from the pan and once cooled, roughly chop. Meanwhile, add the almonds to a small frying pan on a medium heat. Cook, stirring often, until gently toasted. Remove from the pan and once cooled, roughly chop. Massage the kale in a large bowl with a pinch of salt for a few minutes until broken down. Toss in the almonds and apples and mix together. Massage the kale in a large bowl with a pinch of salt for a few minutes until broken down. Toss in the almonds and apples and mix together. Once the root vegetables are cooked, allow them to cool slightly before adding to the bowl with the dried cranberries. Once the root vegetables are cooked, allow them to cool slightly before adding to the bowl with the dried cranberries. Drizzle with extra virgin olive oil and salt and pepper to taste and serve. Drizzle with extra virgin olive oil and salt and pepper to taste and serve.
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"delivery_version": "v1.0",
"title": "Roast beetroot and parsnip winter salad recipe",
"content": "Roast beetroot and parsnip winter salad with apple and cranberries An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/festive_winter_apple_53492_16x9.jpg This healthy winter salad celebrates seasonal root veg roasted in warming spices, paired with nutrient dense greens. It's great on its own, or makes a perfect pairing for roasted meats. Each serving provides 407 kcal, 10.8g protein, 41.9g carbohydrate (of which 17.6g sugars), 23.9g fat (of which 2.4g saturates), 9.8g fibre and 0.12g salt. 150g/5½oz beetroot, cut into thin wedges300g/10½oz parsnip, 3cm/1¼in cubed2 tbsp olive oil3 tsp ras el hanout100g/3½oz whole almonds200g/7oz curly kale or cavolo nero, stems removed and roughly torn2 apples, cored and cut into 2cm/¾in chucks or slices 30g/1oz dried cranberriessalt and freshly ground black pepperextra virgin olive oil, to serve 150g/5½oz beetroot, cut into thin wedges 300g/10½oz parsnip, 3cm/1¼in cubed 2 tbsp olive oil 3 tsp ras el hanout 100g/3½oz whole almonds 200g/7oz curly kale or cavolo nero, stems removed and roughly torn 2 apples, cored and cut into 2cm/¾in chucks or slices 30g/1oz dried cranberries salt and freshly ground black pepper extra virgin olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Add the beetroot and parsnips to a large baking tray and toss with the olive oil, ras el hanout and salt and pepper to taste. Roast for 35 to 40 minutes, tossing halfway through, until the beetroot is tender and the parsnips are nicely browned.Meanwhile, add the almonds to a small frying pan on a medium heat. Cook, stirring often, until gently toasted. Remove from the pan and once cooled, roughly chop.Massage the kale in a large bowl with a pinch of salt for a few minutes until broken down. Toss in the almonds and apples and mix together.Once the root vegetables are cooked, allow them to cool slightly before adding to the bowl with the dried cranberries. Drizzle with extra virgin olive oil and salt and pepper to taste and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the beetroot and parsnips to a large baking tray and toss with the olive oil, ras el hanout and salt and pepper to taste. Roast for 35 to 40 minutes, tossing halfway through, until the beetroot is tender and the parsnips are nicely browned. Add the beetroot and parsnips to a large baking tray and toss with the olive oil, ras el hanout and salt and pepper to taste. Roast for 35 to 40 minutes, tossing halfway through, until the beetroot is tender and the parsnips are nicely browned. Meanwhile, add the almonds to a small frying pan on a medium heat. Cook, stirring often, until gently toasted. Remove from the pan and once cooled, roughly chop. Meanwhile, add the almonds to a small frying pan on a medium heat. Cook, stirring often, until gently toasted. Remove from the pan and once cooled, roughly chop. Massage the kale in a large bowl with a pinch of salt for a few minutes until broken down. Toss in the almonds and apples and mix together. Massage the kale in a large bowl with a pinch of salt for a few minutes until broken down. Toss in the almonds and apples and mix together. Once the root vegetables are cooked, allow them to cool slightly before adding to the bowl with the dried cranberries. Once the root vegetables are cooked, allow them to cool slightly before adding to the bowl with the dried cranberries. Drizzle with extra virgin olive oil and salt and pepper to taste and serve. Drizzle with extra virgin olive oil and salt and pepper to taste and serve."
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65cd4485936ad168e36e35e91ba700d7b84d3cb60f38226b685fce3aa5d45c71
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Apple crumble cheesecake and salted caramel sauce recipe
An average of 4.3 out of 5 stars from 4 ratings Three flavour favourites in one: apple crumble, cheesecake and salted caramel! 250g/9oz digestive biscuits, broken up¼ tsp ground cinnamon100g/3½oz unsalted butter, melted, plus extra for greasing 250g/9oz digestive biscuits, broken up ¼ tsp ground cinnamon 100g/3½oz unsalted butter, melted, plus extra for greasing 300g/10½oz mascarpone600g/1lb 5oz full-fat soft cheese150g/5½oz caster sugar1 tbsp plain flour3 large free-range eggs1½ tsp vanilla seeds, scraped from split vanilla pod 300g/10½oz mascarpone 600g/1lb 5oz full-fat soft cheese 150g/5½oz caster sugar 1 tbsp plain flour 3 large free-range eggs 1½ tsp vanilla seeds, scraped from split vanilla pod 4 Granny Smith apples, peeled, cored and finely chopped or sliced1 tbsp light brown sugar½ tsp ground cinnamon50g/1¾oz unsalted butter, cold and cut into cubes50g/1¾oz plain flour70g/2½oz rolled oats60g/2¼oz soft light brown sugar 4 Granny Smith apples, peeled, cored and finely chopped or sliced 1 tbsp light brown sugar ½ tsp ground cinnamon 50g/1¾oz unsalted butter, cold and cut into cubes 50g/1¾oz plain flour 70g/2½oz rolled oats 60g/2¼oz soft light brown sugar 150g/5½oz unsalted butter, cut into pieces150g/5½oz light brown sugar1 tsp fine sea salt180ml/6fl oz double cream 150g/5½oz unsalted butter, cut into pieces 150g/5½oz light brown sugar 1 tsp fine sea salt 180ml/6fl oz double cream Method To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper. Place the biscuits in a food processor and blend until it resembles fine crumbs. Transfer to a bowl and mix in the cinnamon and butter. Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up. To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth. Remove the base from the fridge and pour the filling on top of the base. Set aside.To make the topping, preheat the oven to 180C/160C Fan/Gas 4. Mix the apples, light brown sugar and cinnamon in a bowl. In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together. Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top.Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake. Leave to cool and then chill in the fridge in its tin. To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved. Add the salt and cream and whisk to combine. To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve. To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper. To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper. Place the biscuits in a food processor and blend until it resembles fine crumbs. Place the biscuits in a food processor and blend until it resembles fine crumbs. Transfer to a bowl and mix in the cinnamon and butter. Transfer to a bowl and mix in the cinnamon and butter. Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up. Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up. To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth. To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth. Remove the base from the fridge and pour the filling on top of the base. Set aside. Remove the base from the fridge and pour the filling on top of the base. Set aside. To make the topping, preheat the oven to 180C/160C Fan/Gas 4. To make the topping, preheat the oven to 180C/160C Fan/Gas 4. Mix the apples, light brown sugar and cinnamon in a bowl. Mix the apples, light brown sugar and cinnamon in a bowl. In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together. In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together. Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top. Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top. Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake. Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake. Leave to cool and then chill in the fridge in its tin. Leave to cool and then chill in the fridge in its tin. To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved. To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved. Add the salt and cream and whisk to combine. Add the salt and cream and whisk to combine. To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve. To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve.
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"title": "Apple crumble cheesecake and salted caramel sauce recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings Three flavour favourites in one: apple crumble, cheesecake and salted caramel! 250g/9oz digestive biscuits, broken up¼ tsp ground cinnamon100g/3½oz unsalted butter, melted, plus extra for greasing 250g/9oz digestive biscuits, broken up ¼ tsp ground cinnamon 100g/3½oz unsalted butter, melted, plus extra for greasing 300g/10½oz mascarpone600g/1lb 5oz full-fat soft cheese150g/5½oz caster sugar1 tbsp plain flour3 large free-range eggs1½ tsp vanilla seeds, scraped from split vanilla pod 300g/10½oz mascarpone 600g/1lb 5oz full-fat soft cheese 150g/5½oz caster sugar 1 tbsp plain flour 3 large free-range eggs 1½ tsp vanilla seeds, scraped from split vanilla pod 4 Granny Smith apples, peeled, cored and finely chopped or sliced1 tbsp light brown sugar½ tsp ground cinnamon50g/1¾oz unsalted butter, cold and cut into cubes50g/1¾oz plain flour70g/2½oz rolled oats60g/2¼oz soft light brown sugar 4 Granny Smith apples, peeled, cored and finely chopped or sliced 1 tbsp light brown sugar ½ tsp ground cinnamon 50g/1¾oz unsalted butter, cold and cut into cubes 50g/1¾oz plain flour 70g/2½oz rolled oats 60g/2¼oz soft light brown sugar 150g/5½oz unsalted butter, cut into pieces150g/5½oz light brown sugar1 tsp fine sea salt180ml/6fl oz double cream 150g/5½oz unsalted butter, cut into pieces 150g/5½oz light brown sugar 1 tsp fine sea salt 180ml/6fl oz double cream Method To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper. Place the biscuits in a food processor and blend until it resembles fine crumbs. Transfer to a bowl and mix in the cinnamon and butter. Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up. To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth. Remove the base from the fridge and pour the filling on top of the base. Set aside.To make the topping, preheat the oven to 180C/160C Fan/Gas 4. Mix the apples, light brown sugar and cinnamon in a bowl. In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together. Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top.Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake. Leave to cool and then chill in the fridge in its tin. To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved. Add the salt and cream and whisk to combine. To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve. To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper. To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper. Place the biscuits in a food processor and blend until it resembles fine crumbs. Place the biscuits in a food processor and blend until it resembles fine crumbs. Transfer to a bowl and mix in the cinnamon and butter. Transfer to a bowl and mix in the cinnamon and butter. Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up. Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up. To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth. To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth. Remove the base from the fridge and pour the filling on top of the base. Set aside. Remove the base from the fridge and pour the filling on top of the base. Set aside. To make the topping, preheat the oven to 180C/160C Fan/Gas 4. To make the topping, preheat the oven to 180C/160C Fan/Gas 4. Mix the apples, light brown sugar and cinnamon in a bowl. Mix the apples, light brown sugar and cinnamon in a bowl. In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together. In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together. Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top. Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top. Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake. Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake. Leave to cool and then chill in the fridge in its tin. Leave to cool and then chill in the fridge in its tin. To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved. To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved. Add the salt and cream and whisk to combine. Add the salt and cream and whisk to combine. To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve. To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve."
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Haddock and chips with curry sauce recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haddock_and_chips_with_81182_16x9.jpg Sometimes all you want after a hectic week is a deep-fried British classic – fish, chips and chip-shop curry sauce. 6–8 potatoes, peeled and thinly sliced6 tbsp duck fat 1 tbsp chopped fresh thyme leaves3 garlic cloves, crushedvegetable oil, for deep-fryingsalt and freshly ground black peppermalt vinegar, to serve 6–8 potatoes, peeled and thinly sliced 6 tbsp duck fat 1 tbsp chopped fresh thyme leaves 3 garlic cloves, crushed vegetable oil, for deep-frying salt and freshly ground black pepper malt vinegar, to serve 25g/1oz butter 1 onion, finely chopped2 garlic cloves, finely chopped1 celery stick, finely chopped1 green apple, peeled and finely chopped1 carrot, peeled and finely chopped2 tbsp medium curry powder 350ml/12fl oz vegetable stock 25g/1oz butter 1 onion, finely chopped 2 garlic cloves, finely chopped 1 celery stick, finely chopped 1 green apple, peeled and finely chopped 1 carrot, peeled and finely chopped 2 tbsp medium curry powder 350ml/12fl oz vegetable stock 150g/5½oz plain flour ½ tsp baking powder pinch salt100ml/3½fl oz lager 100–150ml/3½–5fl oz sparkling water vegetable oil, for deep-frying2 small haddock filletslemon wedges, to serveflatleaf parsley leaves, deep fried, to serve 150g/5½oz plain flour ½ tsp baking powder pinch salt 100ml/3½fl oz lager 100–150ml/3½–5fl oz sparkling water vegetable oil, for deep-frying 2 small haddock fillets lemon wedges, to serve flatleaf parsley leaves, deep fried, to serve Method To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper.Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down.Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight. To make the chip-shop curry sauce, heat the butter in a frying pan over a medium heat and fry the onion, garlic, celery, apple and carrot together until soft.Add the curry powder and cook for a further minute before adding the stock. Simmer for 10 minutes and then blend to a smooth sauce in a food processor or blender. Keep warm. To make the haddock, mix the flour, baking powder, salt and lager together in a large bowl. Pour in enough sparkling water to make a loose batter.Preheat the oil to 170C in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fish in the batter and deep-fry until crisp. Transfer to kitchen paper to drain. To cook the chips, preheat the oil to 180C in the deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the potatoes into 3–4cm/1¼–1½in squares and deep-fry until very crisp. Transfer to kitchen paper to drain, then season with salt and malt vinegar. Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves. To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper. Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper. Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down. Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down. Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight. Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight. To make the chip-shop curry sauce, heat the butter in a frying pan over a medium heat and fry the onion, garlic, celery, apple and carrot together until soft. To make the chip-shop curry sauce, heat the butter in a frying pan over a medium heat and fry the onion, garlic, celery, apple and carrot together until soft. Add the curry powder and cook for a further minute before adding the stock. Simmer for 10 minutes and then blend to a smooth sauce in a food processor or blender. Keep warm. Add the curry powder and cook for a further minute before adding the stock. Simmer for 10 minutes and then blend to a smooth sauce in a food processor or blender. Keep warm. To make the haddock, mix the flour, baking powder, salt and lager together in a large bowl. Pour in enough sparkling water to make a loose batter. To make the haddock, mix the flour, baking powder, salt and lager together in a large bowl. Pour in enough sparkling water to make a loose batter. Preheat the oil to 170C in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fish in the batter and deep-fry until crisp. Transfer to kitchen paper to drain. Preheat the oil to 170C in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fish in the batter and deep-fry until crisp. Transfer to kitchen paper to drain. To cook the chips, preheat the oil to 180C in the deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the potatoes into 3–4cm/1¼–1½in squares and deep-fry until very crisp. Transfer to kitchen paper to drain, then season with salt and malt vinegar. To cook the chips, preheat the oil to 180C in the deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the potatoes into 3–4cm/1¼–1½in squares and deep-fry until very crisp. Transfer to kitchen paper to drain, then season with salt and malt vinegar. Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves. Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves.
|
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"title": "Haddock and chips with curry sauce 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/haddock_and_chips_with_81182_16x9.jpg Sometimes all you want after a hectic week is a deep-fried British classic – fish, chips and chip-shop curry sauce. 6–8 potatoes, peeled and thinly sliced6 tbsp duck fat 1 tbsp chopped fresh thyme leaves3 garlic cloves, crushedvegetable oil, for deep-fryingsalt and freshly ground black peppermalt vinegar, to serve 6–8 potatoes, peeled and thinly sliced 6 tbsp duck fat 1 tbsp chopped fresh thyme leaves 3 garlic cloves, crushed vegetable oil, for deep-frying salt and freshly ground black pepper malt vinegar, to serve 25g/1oz butter 1 onion, finely chopped2 garlic cloves, finely chopped1 celery stick, finely chopped1 green apple, peeled and finely chopped1 carrot, peeled and finely chopped2 tbsp medium curry powder 350ml/12fl oz vegetable stock 25g/1oz butter 1 onion, finely chopped 2 garlic cloves, finely chopped 1 celery stick, finely chopped 1 green apple, peeled and finely chopped 1 carrot, peeled and finely chopped 2 tbsp medium curry powder 350ml/12fl oz vegetable stock 150g/5½oz plain flour ½ tsp baking powder pinch salt100ml/3½fl oz lager 100–150ml/3½–5fl oz sparkling water vegetable oil, for deep-frying2 small haddock filletslemon wedges, to serveflatleaf parsley leaves, deep fried, to serve 150g/5½oz plain flour ½ tsp baking powder pinch salt 100ml/3½fl oz lager 100–150ml/3½–5fl oz sparkling water vegetable oil, for deep-frying 2 small haddock fillets lemon wedges, to serve flatleaf parsley leaves, deep fried, to serve Method To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper.Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down.Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight. To make the chip-shop curry sauce, heat the butter in a frying pan over a medium heat and fry the onion, garlic, celery, apple and carrot together until soft.Add the curry powder and cook for a further minute before adding the stock. Simmer for 10 minutes and then blend to a smooth sauce in a food processor or blender. Keep warm. To make the haddock, mix the flour, baking powder, salt and lager together in a large bowl. Pour in enough sparkling water to make a loose batter.Preheat the oil to 170C in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fish in the batter and deep-fry until crisp. Transfer to kitchen paper to drain. To cook the chips, preheat the oil to 180C in the deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the potatoes into 3–4cm/1¼–1½in squares and deep-fry until very crisp. Transfer to kitchen paper to drain, then season with salt and malt vinegar. Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves. To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper. Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper. Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down. Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down. Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight. Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight. To make the chip-shop curry sauce, heat the butter in a frying pan over a medium heat and fry the onion, garlic, celery, apple and carrot together until soft. To make the chip-shop curry sauce, heat the butter in a frying pan over a medium heat and fry the onion, garlic, celery, apple and carrot together until soft. Add the curry powder and cook for a further minute before adding the stock. Simmer for 10 minutes and then blend to a smooth sauce in a food processor or blender. Keep warm. Add the curry powder and cook for a further minute before adding the stock. Simmer for 10 minutes and then blend to a smooth sauce in a food processor or blender. Keep warm. To make the haddock, mix the flour, baking powder, salt and lager together in a large bowl. Pour in enough sparkling water to make a loose batter. To make the haddock, mix the flour, baking powder, salt and lager together in a large bowl. Pour in enough sparkling water to make a loose batter. Preheat the oil to 170C in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fish in the batter and deep-fry until crisp. Transfer to kitchen paper to drain. Preheat the oil to 170C in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fish in the batter and deep-fry until crisp. Transfer to kitchen paper to drain. To cook the chips, preheat the oil to 180C in the deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the potatoes into 3–4cm/1¼–1½in squares and deep-fry until very crisp. Transfer to kitchen paper to drain, then season with salt and malt vinegar. To cook the chips, preheat the oil to 180C in the deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the potatoes into 3–4cm/1¼–1½in squares and deep-fry until very crisp. Transfer to kitchen paper to drain, then season with salt and malt vinegar. Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves. Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves."
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Vegan apple and sausage filo casserole recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_apple_and_sausage_48574_16x9.jpg This one-pan dish of roasted sausages, apples and leeks topped with crispy filo pastry is an autumnal delight. Each serving (excluding broccoli) provides 636 kcal, 20g protein, 59g carbohydrate (of which 19g sugars), 34g fat (of which 5.9g saturates), 9.5g fibre and 1.7g salt. 1 garlic bulb, top sliced off2 leeks, trimmed and sliced into 3cm/1¼in semicircles 3 eating apples, peeled, cored and cut into 3cm/1¼in chunks2 tbsp fresh thyme leaves2 tbsp olive oil6 vegan sausages, sliced into 2cm/¾in rounds80g/2¾oz vegan cheese, grated2 tsp wholegrain mustard 2 tbsp freshly chopped parsley 1 garlic bulb, top sliced off 2 leeks, trimmed and sliced into 3cm/1¼in semicircles 3 eating apples, peeled, cored and cut into 3cm/1¼in chunks 2 tbsp fresh thyme leaves 2 tbsp olive oil 6 vegan sausages, sliced into 2cm/¾in rounds 80g/2¾oz vegan cheese, grated 2 tsp wholegrain mustard 2 tbsp freshly chopped parsley 6 sheets filo pastry 4 tbsp olive oilfreshly steamed greens, such as Tenderstem broccoli, to serve 6 sheets filo pastry 4 tbsp olive oil freshly steamed greens, such as Tenderstem broccoli, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.To make the filling, drizzle the garlic bulb with 1 tablespoon olive oil and wrap in kitchen foil. Put the leeks, apples and thyme in a 23x23cm/9x9in baking dish and nestle the wrapped garlic bulb in the middle. Drizzle over the remaining tablespoon of oil and roast for 20 minutes.Give everything a stir and place the sausages on top of the apple and leek mixture. Return to the oven for 20 minutes or until the sausages are nicely coloured. Keep the oven on. Carefully remove the foil from the garlic bulb and leave to cool slightly. Squeeze the garlic cloves out of their papery skins into the sausage mixture. Stir in the cheese, mustard and parsley. To make the topping, brush each sheet of filo pastry with a little of the oil and scrunch each sheet up. Place the sheets on top of the sausage mixture to evenly cover. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the filling, drizzle the garlic bulb with 1 tablespoon olive oil and wrap in kitchen foil. To make the filling, drizzle the garlic bulb with 1 tablespoon olive oil and wrap in kitchen foil. Put the leeks, apples and thyme in a 23x23cm/9x9in baking dish and nestle the wrapped garlic bulb in the middle. Drizzle over the remaining tablespoon of oil and roast for 20 minutes. Put the leeks, apples and thyme in a 23x23cm/9x9in baking dish and nestle the wrapped garlic bulb in the middle. Drizzle over the remaining tablespoon of oil and roast for 20 minutes. Give everything a stir and place the sausages on top of the apple and leek mixture. Return to the oven for 20 minutes or until the sausages are nicely coloured. Keep the oven on. Give everything a stir and place the sausages on top of the apple and leek mixture. Return to the oven for 20 minutes or until the sausages are nicely coloured. Keep the oven on. Carefully remove the foil from the garlic bulb and leave to cool slightly. Squeeze the garlic cloves out of their papery skins into the sausage mixture. Stir in the cheese, mustard and parsley. Carefully remove the foil from the garlic bulb and leave to cool slightly. Squeeze the garlic cloves out of their papery skins into the sausage mixture. Stir in the cheese, mustard and parsley. To make the topping, brush each sheet of filo pastry with a little of the oil and scrunch each sheet up. Place the sheets on top of the sausage mixture to evenly cover. To make the topping, brush each sheet of filo pastry with a little of the oil and scrunch each sheet up. Place the sheets on top of the sausage mixture to evenly cover. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens. Recipe tips A standard pack of filo pastry will be enough to make this recipe, leaving a few extra sheets which you can freeze for later use.
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"title": "Vegan apple and sausage filo casserole 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/vegan_apple_and_sausage_48574_16x9.jpg This one-pan dish of roasted sausages, apples and leeks topped with crispy filo pastry is an autumnal delight. Each serving (excluding broccoli) provides 636 kcal, 20g protein, 59g carbohydrate (of which 19g sugars), 34g fat (of which 5.9g saturates), 9.5g fibre and 1.7g salt. 1 garlic bulb, top sliced off2 leeks, trimmed and sliced into 3cm/1¼in semicircles 3 eating apples, peeled, cored and cut into 3cm/1¼in chunks2 tbsp fresh thyme leaves2 tbsp olive oil6 vegan sausages, sliced into 2cm/¾in rounds80g/2¾oz vegan cheese, grated2 tsp wholegrain mustard 2 tbsp freshly chopped parsley 1 garlic bulb, top sliced off 2 leeks, trimmed and sliced into 3cm/1¼in semicircles 3 eating apples, peeled, cored and cut into 3cm/1¼in chunks 2 tbsp fresh thyme leaves 2 tbsp olive oil 6 vegan sausages, sliced into 2cm/¾in rounds 80g/2¾oz vegan cheese, grated 2 tsp wholegrain mustard 2 tbsp freshly chopped parsley 6 sheets filo pastry 4 tbsp olive oilfreshly steamed greens, such as Tenderstem broccoli, to serve 6 sheets filo pastry 4 tbsp olive oil freshly steamed greens, such as Tenderstem broccoli, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.To make the filling, drizzle the garlic bulb with 1 tablespoon olive oil and wrap in kitchen foil. Put the leeks, apples and thyme in a 23x23cm/9x9in baking dish and nestle the wrapped garlic bulb in the middle. Drizzle over the remaining tablespoon of oil and roast for 20 minutes.Give everything a stir and place the sausages on top of the apple and leek mixture. Return to the oven for 20 minutes or until the sausages are nicely coloured. Keep the oven on. Carefully remove the foil from the garlic bulb and leave to cool slightly. Squeeze the garlic cloves out of their papery skins into the sausage mixture. Stir in the cheese, mustard and parsley. To make the topping, brush each sheet of filo pastry with a little of the oil and scrunch each sheet up. Place the sheets on top of the sausage mixture to evenly cover. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the filling, drizzle the garlic bulb with 1 tablespoon olive oil and wrap in kitchen foil. To make the filling, drizzle the garlic bulb with 1 tablespoon olive oil and wrap in kitchen foil. Put the leeks, apples and thyme in a 23x23cm/9x9in baking dish and nestle the wrapped garlic bulb in the middle. Drizzle over the remaining tablespoon of oil and roast for 20 minutes. Put the leeks, apples and thyme in a 23x23cm/9x9in baking dish and nestle the wrapped garlic bulb in the middle. Drizzle over the remaining tablespoon of oil and roast for 20 minutes. Give everything a stir and place the sausages on top of the apple and leek mixture. Return to the oven for 20 minutes or until the sausages are nicely coloured. Keep the oven on. Give everything a stir and place the sausages on top of the apple and leek mixture. Return to the oven for 20 minutes or until the sausages are nicely coloured. Keep the oven on. Carefully remove the foil from the garlic bulb and leave to cool slightly. Squeeze the garlic cloves out of their papery skins into the sausage mixture. Stir in the cheese, mustard and parsley. Carefully remove the foil from the garlic bulb and leave to cool slightly. Squeeze the garlic cloves out of their papery skins into the sausage mixture. Stir in the cheese, mustard and parsley. To make the topping, brush each sheet of filo pastry with a little of the oil and scrunch each sheet up. Place the sheets on top of the sausage mixture to evenly cover. To make the topping, brush each sheet of filo pastry with a little of the oil and scrunch each sheet up. Place the sheets on top of the sausage mixture to evenly cover. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens. Recipe tips A standard pack of filo pastry will be enough to make this recipe, leaving a few extra sheets which you can freeze for later use."
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Apple tarte tatin with fig crème fraîche recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_tarte_tatin_with_07263_16x9.jpg Marcus Wareing's golden apple tarte tatin is perfect for making the most of seasonal fruit, served with a luxurious fig crème fraîche. 320g packet ready-rolled all-butter puff pastry6–8 Braeburn apples, peeled, quartered and left to dry out in the fridge overnight100g/3½oz cold butter, softened100g/3½oz golden caster sugar 2 cardamom pods1 cinnamon stick 320g packet ready-rolled all-butter puff pastry 6–8 Braeburn apples, peeled, quartered and left to dry out in the fridge overnight 100g/3½oz cold butter, softened 100g/3½oz golden caster sugar 2 cardamom pods 1 cinnamon stick 200g/7oz crème fraîche 4 fresh figs, chopped 200g/7oz crème fraîche 4 fresh figs, chopped Method To make the tarte tatin, roll the puff pastry out to about 3mm thick and cut around a 24cm/9½in plate to make a large circle, just bigger than the pan you’re going to use to make the tart. Cut three small slits in the pastry for the steam to escape and move to a baking parchment-lined tray. Place in the fridge to rest while you make the rest of the tart.Spread the softened butter in an even layer over the bottom of a 20cm/8in ovenproof pan. Cover with the sugar and spices in another even layer. Arrange the apples on top in a spiral, overlapping one another.Preheat the oven to 210C/190C Fan/Gas 6½. Place the pan on the hob over a medium-high heat and cook until the butter and sugar start to bubble and form a caramel, this will take around 10 minutes. Remove from the heat and place the pastry on top, tucking in the edges.Bake for about 40 minutes until golden-brown. Remove from the oven and leave to rest for 5 minutes.Meanwhile, make the fig crème fraîche by mixing the crème fraîche and fresh figs together in a bowl. Put a large plate over the tarte tatin in the pan and carefully flip both pan and plate over. Slowly lift the pan off to turn the tarte out. Serve with the fig crème fraîche on the side. To make the tarte tatin, roll the puff pastry out to about 3mm thick and cut around a 24cm/9½in plate to make a large circle, just bigger than the pan you’re going to use to make the tart. Cut three small slits in the pastry for the steam to escape and move to a baking parchment-lined tray. Place in the fridge to rest while you make the rest of the tart. To make the tarte tatin, roll the puff pastry out to about 3mm thick and cut around a 24cm/9½in plate to make a large circle, just bigger than the pan you’re going to use to make the tart. Cut three small slits in the pastry for the steam to escape and move to a baking parchment-lined tray. Place in the fridge to rest while you make the rest of the tart. Spread the softened butter in an even layer over the bottom of a 20cm/8in ovenproof pan. Cover with the sugar and spices in another even layer. Arrange the apples on top in a spiral, overlapping one another. Spread the softened butter in an even layer over the bottom of a 20cm/8in ovenproof pan. Cover with the sugar and spices in another even layer. Arrange the apples on top in a spiral, overlapping one another. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Place the pan on the hob over a medium-high heat and cook until the butter and sugar start to bubble and form a caramel, this will take around 10 minutes. Remove from the heat and place the pastry on top, tucking in the edges. Place the pan on the hob over a medium-high heat and cook until the butter and sugar start to bubble and form a caramel, this will take around 10 minutes. Remove from the heat and place the pastry on top, tucking in the edges. Bake for about 40 minutes until golden-brown. Remove from the oven and leave to rest for 5 minutes. Bake for about 40 minutes until golden-brown. Remove from the oven and leave to rest for 5 minutes. Meanwhile, make the fig crème fraîche by mixing the crème fraîche and fresh figs together in a bowl. Meanwhile, make the fig crème fraîche by mixing the crème fraîche and fresh figs together in a bowl. Put a large plate over the tarte tatin in the pan and carefully flip both pan and plate over. Slowly lift the pan off to turn the tarte out. Serve with the fig crème fraîche on the side. Put a large plate over the tarte tatin in the pan and carefully flip both pan and plate over. Slowly lift the pan off to turn the tarte out. Serve with the fig crème fraîche on the side.
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"title": "Apple tarte tatin with fig crème fraîche recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_tarte_tatin_with_07263_16x9.jpg Marcus Wareing's golden apple tarte tatin is perfect for making the most of seasonal fruit, served with a luxurious fig crème fraîche. 320g packet ready-rolled all-butter puff pastry6–8 Braeburn apples, peeled, quartered and left to dry out in the fridge overnight100g/3½oz cold butter, softened100g/3½oz golden caster sugar 2 cardamom pods1 cinnamon stick 320g packet ready-rolled all-butter puff pastry 6–8 Braeburn apples, peeled, quartered and left to dry out in the fridge overnight 100g/3½oz cold butter, softened 100g/3½oz golden caster sugar 2 cardamom pods 1 cinnamon stick 200g/7oz crème fraîche 4 fresh figs, chopped 200g/7oz crème fraîche 4 fresh figs, chopped Method To make the tarte tatin, roll the puff pastry out to about 3mm thick and cut around a 24cm/9½in plate to make a large circle, just bigger than the pan you’re going to use to make the tart. Cut three small slits in the pastry for the steam to escape and move to a baking parchment-lined tray. Place in the fridge to rest while you make the rest of the tart.Spread the softened butter in an even layer over the bottom of a 20cm/8in ovenproof pan. Cover with the sugar and spices in another even layer. Arrange the apples on top in a spiral, overlapping one another.Preheat the oven to 210C/190C Fan/Gas 6½. Place the pan on the hob over a medium-high heat and cook until the butter and sugar start to bubble and form a caramel, this will take around 10 minutes. Remove from the heat and place the pastry on top, tucking in the edges.Bake for about 40 minutes until golden-brown. Remove from the oven and leave to rest for 5 minutes.Meanwhile, make the fig crème fraîche by mixing the crème fraîche and fresh figs together in a bowl. Put a large plate over the tarte tatin in the pan and carefully flip both pan and plate over. Slowly lift the pan off to turn the tarte out. Serve with the fig crème fraîche on the side. To make the tarte tatin, roll the puff pastry out to about 3mm thick and cut around a 24cm/9½in plate to make a large circle, just bigger than the pan you’re going to use to make the tart. Cut three small slits in the pastry for the steam to escape and move to a baking parchment-lined tray. Place in the fridge to rest while you make the rest of the tart. To make the tarte tatin, roll the puff pastry out to about 3mm thick and cut around a 24cm/9½in plate to make a large circle, just bigger than the pan you’re going to use to make the tart. Cut three small slits in the pastry for the steam to escape and move to a baking parchment-lined tray. Place in the fridge to rest while you make the rest of the tart. Spread the softened butter in an even layer over the bottom of a 20cm/8in ovenproof pan. Cover with the sugar and spices in another even layer. Arrange the apples on top in a spiral, overlapping one another. Spread the softened butter in an even layer over the bottom of a 20cm/8in ovenproof pan. Cover with the sugar and spices in another even layer. Arrange the apples on top in a spiral, overlapping one another. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Place the pan on the hob over a medium-high heat and cook until the butter and sugar start to bubble and form a caramel, this will take around 10 minutes. Remove from the heat and place the pastry on top, tucking in the edges. Place the pan on the hob over a medium-high heat and cook until the butter and sugar start to bubble and form a caramel, this will take around 10 minutes. Remove from the heat and place the pastry on top, tucking in the edges. Bake for about 40 minutes until golden-brown. Remove from the oven and leave to rest for 5 minutes. Bake for about 40 minutes until golden-brown. Remove from the oven and leave to rest for 5 minutes. Meanwhile, make the fig crème fraîche by mixing the crème fraîche and fresh figs together in a bowl. Meanwhile, make the fig crème fraîche by mixing the crème fraîche and fresh figs together in a bowl. Put a large plate over the tarte tatin in the pan and carefully flip both pan and plate over. Slowly lift the pan off to turn the tarte out. Serve with the fig crème fraîche on the side. Put a large plate over the tarte tatin in the pan and carefully flip both pan and plate over. Slowly lift the pan off to turn the tarte out. Serve with the fig crème fraîche on the side."
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Sausage, squash and apple traybake recipe
An average of 3.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_squash_and_apple_12099_16x9.jpg An easy sausage traybake that will be popular with the whole family. Honey and mustard are the perfect partners for sticky sausages and sweet squash. In November 2023, this recipe was costed at an average of £1.15 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 small butternut squash, about 750g/1lb 10oz2 red onions, sliced into rings2 apples, unpeeled, cored and sliced12 pork sausages3 tbsp olive oil1 tbsp runny honey1 tsp English mustardsalt and freshly ground black pepper15g/½oz fresh flatleaf parsley, finely chopped, to garnish (optional) 1 small butternut squash, about 750g/1lb 10oz 2 red onions, sliced into rings 2 apples, unpeeled, cored and sliced 12 pork sausages 3 tbsp olive oil 1 tbsp runny honey 1 tsp English mustard salt and freshly ground black pepper 15g/½oz fresh flatleaf parsley, finely chopped, to garnish (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes.Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing. Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes. Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes. Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing. Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing. Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve. Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve. Recipe tips If you don’t have a large enough baking tray, spread the ingredients out on two trays so they have space to roast and don’t end up steaming. Serve with extra greens on the side to bulk this out further.
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"title": "Sausage, squash and apple traybake recipe",
"content": "An average of 3.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_squash_and_apple_12099_16x9.jpg An easy sausage traybake that will be popular with the whole family. Honey and mustard are the perfect partners for sticky sausages and sweet squash. In November 2023, this recipe was costed at an average of £1.15 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 small butternut squash, about 750g/1lb 10oz2 red onions, sliced into rings2 apples, unpeeled, cored and sliced12 pork sausages3 tbsp olive oil1 tbsp runny honey1 tsp English mustardsalt and freshly ground black pepper15g/½oz fresh flatleaf parsley, finely chopped, to garnish (optional) 1 small butternut squash, about 750g/1lb 10oz 2 red onions, sliced into rings 2 apples, unpeeled, cored and sliced 12 pork sausages 3 tbsp olive oil 1 tbsp runny honey 1 tsp English mustard salt and freshly ground black pepper 15g/½oz fresh flatleaf parsley, finely chopped, to garnish (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes.Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing. Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes. Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes. Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing. Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing. Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve. Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve. Recipe tips If you don’t have a large enough baking tray, spread the ingredients out on two trays so they have space to roast and don’t end up steaming. Serve with extra greens on the side to bulk this out further."
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Green bean salad with almond pesto recipe recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_bean_salad_with_99221_16x9.jpg This very green bean salad is full of flavour and makes the perfect addition to a barbecue feast or summer Sunday roast. Each side serving provides 395 kcal, 10.4g protein, 6.4g carbohydrate (of which 4.7g sugars), 34.7g fat (of which 6g saturates), 7.5g fibre and 0.17g salt. 15g/½oz flaked almonds, plus 1 tbsp extra to finish 15g/½oz fresh basil20g/¾oz Parmesan, or vegetarian alternative, finely grated 1 small garlic clove, finely grated50ml/2fl oz rapeseed or olive oil 1 tbsp lemon juice 1 tsp lemon zestsea salt and freshly ground black pepper 15g/½oz flaked almonds, plus 1 tbsp extra to finish 15g/½oz fresh basil 20g/¾oz Parmesan, or vegetarian alternative, finely grated 1 small garlic clove, finely grated 50ml/2fl oz rapeseed or olive oil 1 tbsp lemon juice 1 tsp lemon zest sea salt and freshly ground black pepper 200–250g/7–9oz green beans, washed, topped and tailed1 tsp fine sea salt 200–250g/7–9oz green beans, washed, topped and tailed 1 tsp fine sea salt Method Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned.To make the almond pesto, place the almonds, basil, Parmesan, garlic, oil, lemon juice and zest in a food processor along with a little salt and pepper. Blend until well combined and almost smooth, then taste and adjust the seasoning if needed. Bring a medium saucepan of water to the boil, add the sea salt then the green beans. Cook for about 3–4 minutes, you still want them to have some bite, then drain and leave to steam for 1 minute. Off the heat, return the beans to the pan. Spoon the pesto onto the beans and mix well. Pile onto a serving plate and scatter over the extra flaked almonds. This can be eaten warm or at room temperature. Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. To make the almond pesto, place the almonds, basil, Parmesan, garlic, oil, lemon juice and zest in a food processor along with a little salt and pepper. Blend until well combined and almost smooth, then taste and adjust the seasoning if needed. To make the almond pesto, place the almonds, basil, Parmesan, garlic, oil, lemon juice and zest in a food processor along with a little salt and pepper. Blend until well combined and almost smooth, then taste and adjust the seasoning if needed. Bring a medium saucepan of water to the boil, add the sea salt then the green beans. Cook for about 3–4 minutes, you still want them to have some bite, then drain and leave to steam for 1 minute. Off the heat, return the beans to the pan. Bring a medium saucepan of water to the boil, add the sea salt then the green beans. Cook for about 3–4 minutes, you still want them to have some bite, then drain and leave to steam for 1 minute. Off the heat, return the beans to the pan. Spoon the pesto onto the beans and mix well. Pile onto a serving plate and scatter over the extra flaked almonds. This can be eaten warm or at room temperature. Spoon the pesto onto the beans and mix well. Pile onto a serving plate and scatter over the extra flaked almonds. This can be eaten warm or at room temperature.
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"title": "Green bean salad with almond pesto recipe recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_bean_salad_with_99221_16x9.jpg This very green bean salad is full of flavour and makes the perfect addition to a barbecue feast or summer Sunday roast. Each side serving provides 395 kcal, 10.4g protein, 6.4g carbohydrate (of which 4.7g sugars), 34.7g fat (of which 6g saturates), 7.5g fibre and 0.17g salt. 15g/½oz flaked almonds, plus 1 tbsp extra to finish 15g/½oz fresh basil20g/¾oz Parmesan, or vegetarian alternative, finely grated 1 small garlic clove, finely grated50ml/2fl oz rapeseed or olive oil 1 tbsp lemon juice 1 tsp lemon zestsea salt and freshly ground black pepper 15g/½oz flaked almonds, plus 1 tbsp extra to finish 15g/½oz fresh basil 20g/¾oz Parmesan, or vegetarian alternative, finely grated 1 small garlic clove, finely grated 50ml/2fl oz rapeseed or olive oil 1 tbsp lemon juice 1 tsp lemon zest sea salt and freshly ground black pepper 200–250g/7–9oz green beans, washed, topped and tailed1 tsp fine sea salt 200–250g/7–9oz green beans, washed, topped and tailed 1 tsp fine sea salt Method Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned.To make the almond pesto, place the almonds, basil, Parmesan, garlic, oil, lemon juice and zest in a food processor along with a little salt and pepper. Blend until well combined and almost smooth, then taste and adjust the seasoning if needed. Bring a medium saucepan of water to the boil, add the sea salt then the green beans. Cook for about 3–4 minutes, you still want them to have some bite, then drain and leave to steam for 1 minute. Off the heat, return the beans to the pan. Spoon the pesto onto the beans and mix well. Pile onto a serving plate and scatter over the extra flaked almonds. This can be eaten warm or at room temperature. Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. To make the almond pesto, place the almonds, basil, Parmesan, garlic, oil, lemon juice and zest in a food processor along with a little salt and pepper. Blend until well combined and almost smooth, then taste and adjust the seasoning if needed. To make the almond pesto, place the almonds, basil, Parmesan, garlic, oil, lemon juice and zest in a food processor along with a little salt and pepper. Blend until well combined and almost smooth, then taste and adjust the seasoning if needed. Bring a medium saucepan of water to the boil, add the sea salt then the green beans. Cook for about 3–4 minutes, you still want them to have some bite, then drain and leave to steam for 1 minute. Off the heat, return the beans to the pan. Bring a medium saucepan of water to the boil, add the sea salt then the green beans. Cook for about 3–4 minutes, you still want them to have some bite, then drain and leave to steam for 1 minute. Off the heat, return the beans to the pan. Spoon the pesto onto the beans and mix well. Pile onto a serving plate and scatter over the extra flaked almonds. This can be eaten warm or at room temperature. Spoon the pesto onto the beans and mix well. Pile onto a serving plate and scatter over the extra flaked almonds. This can be eaten warm or at room temperature."
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Salmon traybake with soy, chilli and lime recipe
An average of 4.6 out of 5 stars from 94 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_traybake_53794_16x9.jpg A simple salmon traybake that's really easy to throw together, using soy sauce, chilli and lime. Feel free to change up the vegetables. Each serving provides 553kcal, 45g protein, 11.5g carbohydrates (of which 10g sugars), 35g fat (of which 6g saturates), 6g fibre and 2.3g salt. ½ lime, juice only1 tbsp soy sauce (gluten-free if required)½ tsp caster sugar2 x 200g/7oz salmon fillets 100g/3½oz Tenderstem broccoli, trimmed100g/3½oz green beans, halved1 small red pepper, sliced ½ lime, juice only 1 tbsp soy sauce (gluten-free if required) ½ tsp caster sugar 2 x 200g/7oz salmon fillets 100g/3½oz Tenderstem broccoli, trimmed 100g/3½oz green beans, halved 1 small red pepper, sliced 1 small garlic clove, grated1cm/½in piece fresh root ginger, peeled and grated2 spring onions, white part finely chopped, green part thinly sliced1 red finger chilli, very finely chopped½ lime, juice only 1 tbsp soy sauce (gluten-free if required)2 tsp olive oil 1 tsp sesame oil (optional)½ tsp caster sugar 1 small garlic clove, grated 1cm/½in piece fresh root ginger, peeled and grated 2 spring onions, white part finely chopped, green part thinly sliced 1 red finger chilli, very finely chopped ½ lime, juice only 1 tbsp soy sauce (gluten-free if required) 2 tsp olive oil 1 tsp sesame oil (optional) ½ tsp caster sugar Method Preheat the oven to 230C/210C Fan/Gas 8, or to its highest setting.In a shallow bowl mix the lime juice, soy sauce and sugar together. Stir with until the sugar dissolves. Place the salmon fillets into the bowl and coat with the mixture. Leave to stand, skin side up, for 10 minutes.Meanwhile, lightly grease a roasting tin with oil. Put the broccoli and green beans into a bowl and cover with boiling water. Leave to stand for 5 minutes, then drain.Put the salmon fillets, skin side down at one end of the roasting tin. Tip the broccoli, beans and peppers into the other end of the roasting tin. Top with the red peppers and pour over the soy sauce mixture. Toss the vegetables to coat in the sauce. Loosely cover the vegetables with kitchen foil, leaving the salmon exposed. Roast for 12 minutes. Meanwhile, to make the dressing, mix the garlic, ginger, white part of the spring onions, chilli, lime juice, soy sauce, olive oil, sesame oil, if using, and sugar together in a small jug. Spoon the dressing over the vegetables, sprinkle the green parts of the spring onion on top and serve. Preheat the oven to 230C/210C Fan/Gas 8, or to its highest setting. Preheat the oven to 230C/210C Fan/Gas 8, or to its highest setting. In a shallow bowl mix the lime juice, soy sauce and sugar together. Stir with until the sugar dissolves. Place the salmon fillets into the bowl and coat with the mixture. Leave to stand, skin side up, for 10 minutes. In a shallow bowl mix the lime juice, soy sauce and sugar together. Stir with until the sugar dissolves. Place the salmon fillets into the bowl and coat with the mixture. Leave to stand, skin side up, for 10 minutes. Meanwhile, lightly grease a roasting tin with oil. Put the broccoli and green beans into a bowl and cover with boiling water. Leave to stand for 5 minutes, then drain. Meanwhile, lightly grease a roasting tin with oil. Put the broccoli and green beans into a bowl and cover with boiling water. Leave to stand for 5 minutes, then drain. Put the salmon fillets, skin side down at one end of the roasting tin. Tip the broccoli, beans and peppers into the other end of the roasting tin. Top with the red peppers and pour over the soy sauce mixture. Toss the vegetables to coat in the sauce. Loosely cover the vegetables with kitchen foil, leaving the salmon exposed. Roast for 12 minutes. Put the salmon fillets, skin side down at one end of the roasting tin. Tip the broccoli, beans and peppers into the other end of the roasting tin. Top with the red peppers and pour over the soy sauce mixture. Toss the vegetables to coat in the sauce. Loosely cover the vegetables with kitchen foil, leaving the salmon exposed. Roast for 12 minutes. Meanwhile, to make the dressing, mix the garlic, ginger, white part of the spring onions, chilli, lime juice, soy sauce, olive oil, sesame oil, if using, and sugar together in a small jug. Meanwhile, to make the dressing, mix the garlic, ginger, white part of the spring onions, chilli, lime juice, soy sauce, olive oil, sesame oil, if using, and sugar together in a small jug. Spoon the dressing over the vegetables, sprinkle the green parts of the spring onion on top and serve. Spoon the dressing over the vegetables, sprinkle the green parts of the spring onion on top and serve.
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"title": "Salmon traybake with soy, chilli and lime recipe",
"content": "An average of 4.6 out of 5 stars from 94 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_traybake_53794_16x9.jpg A simple salmon traybake that's really easy to throw together, using soy sauce, chilli and lime. Feel free to change up the vegetables. Each serving provides 553kcal, 45g protein, 11.5g carbohydrates (of which 10g sugars), 35g fat (of which 6g saturates), 6g fibre and 2.3g salt. ½ lime, juice only1 tbsp soy sauce (gluten-free if required)½ tsp caster sugar2 x 200g/7oz salmon fillets 100g/3½oz Tenderstem broccoli, trimmed100g/3½oz green beans, halved1 small red pepper, sliced ½ lime, juice only 1 tbsp soy sauce (gluten-free if required) ½ tsp caster sugar 2 x 200g/7oz salmon fillets 100g/3½oz Tenderstem broccoli, trimmed 100g/3½oz green beans, halved 1 small red pepper, sliced 1 small garlic clove, grated1cm/½in piece fresh root ginger, peeled and grated2 spring onions, white part finely chopped, green part thinly sliced1 red finger chilli, very finely chopped½ lime, juice only 1 tbsp soy sauce (gluten-free if required)2 tsp olive oil 1 tsp sesame oil (optional)½ tsp caster sugar 1 small garlic clove, grated 1cm/½in piece fresh root ginger, peeled and grated 2 spring onions, white part finely chopped, green part thinly sliced 1 red finger chilli, very finely chopped ½ lime, juice only 1 tbsp soy sauce (gluten-free if required) 2 tsp olive oil 1 tsp sesame oil (optional) ½ tsp caster sugar Method Preheat the oven to 230C/210C Fan/Gas 8, or to its highest setting.In a shallow bowl mix the lime juice, soy sauce and sugar together. Stir with until the sugar dissolves. Place the salmon fillets into the bowl and coat with the mixture. Leave to stand, skin side up, for 10 minutes.Meanwhile, lightly grease a roasting tin with oil. Put the broccoli and green beans into a bowl and cover with boiling water. Leave to stand for 5 minutes, then drain.Put the salmon fillets, skin side down at one end of the roasting tin. Tip the broccoli, beans and peppers into the other end of the roasting tin. Top with the red peppers and pour over the soy sauce mixture. Toss the vegetables to coat in the sauce. Loosely cover the vegetables with kitchen foil, leaving the salmon exposed. Roast for 12 minutes. Meanwhile, to make the dressing, mix the garlic, ginger, white part of the spring onions, chilli, lime juice, soy sauce, olive oil, sesame oil, if using, and sugar together in a small jug. Spoon the dressing over the vegetables, sprinkle the green parts of the spring onion on top and serve. Preheat the oven to 230C/210C Fan/Gas 8, or to its highest setting. Preheat the oven to 230C/210C Fan/Gas 8, or to its highest setting. In a shallow bowl mix the lime juice, soy sauce and sugar together. Stir with until the sugar dissolves. Place the salmon fillets into the bowl and coat with the mixture. Leave to stand, skin side up, for 10 minutes. In a shallow bowl mix the lime juice, soy sauce and sugar together. Stir with until the sugar dissolves. Place the salmon fillets into the bowl and coat with the mixture. Leave to stand, skin side up, for 10 minutes. Meanwhile, lightly grease a roasting tin with oil. Put the broccoli and green beans into a bowl and cover with boiling water. Leave to stand for 5 minutes, then drain. Meanwhile, lightly grease a roasting tin with oil. Put the broccoli and green beans into a bowl and cover with boiling water. Leave to stand for 5 minutes, then drain. Put the salmon fillets, skin side down at one end of the roasting tin. Tip the broccoli, beans and peppers into the other end of the roasting tin. Top with the red peppers and pour over the soy sauce mixture. Toss the vegetables to coat in the sauce. Loosely cover the vegetables with kitchen foil, leaving the salmon exposed. Roast for 12 minutes. Put the salmon fillets, skin side down at one end of the roasting tin. Tip the broccoli, beans and peppers into the other end of the roasting tin. Top with the red peppers and pour over the soy sauce mixture. Toss the vegetables to coat in the sauce. Loosely cover the vegetables with kitchen foil, leaving the salmon exposed. Roast for 12 minutes. Meanwhile, to make the dressing, mix the garlic, ginger, white part of the spring onions, chilli, lime juice, soy sauce, olive oil, sesame oil, if using, and sugar together in a small jug. Meanwhile, to make the dressing, mix the garlic, ginger, white part of the spring onions, chilli, lime juice, soy sauce, olive oil, sesame oil, if using, and sugar together in a small jug. Spoon the dressing over the vegetables, sprinkle the green parts of the spring onion on top and serve. Spoon the dressing over the vegetables, sprinkle the green parts of the spring onion on top and serve."
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42cfa46199fccef8277d4923e5f916ef03c38e1444023ab79cd2862673e14612
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Easy veggie korma with naan recipe
An average of 4.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/veggie_korma_naan_16659_16x9.jpg Vegetable kormas can be quick, easy, cheap to make. Kerry makes easy naans with her children to go with the lovely, mild veggie curry. Each serving provides 479 kcal, 17g protein, 82g carbohydrates (of which 12g sugars), 7g fat (of which 4g saturates), 8g fibre and 2g salt. 190g/6½oz rice2 tsp coconut oil1 onion, finely chopped3 garlic cloves, finely chopped1 thumb ginger, grated1 broccoli, chopped into floretshandful green beans or mangetout1 carrot, peeled and sliced thicklyhandful baby corn250g/9oz natural yoghurt 190g/6½oz rice 2 tsp coconut oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 thumb ginger, grated 1 broccoli, chopped into florets handful green beans or mangetout 1 carrot, peeled and sliced thickly handful baby corn 250g/9oz natural yoghurt 1 tsp ground cumin1 tsp garam masala1 tsp ground turmeric1 tsp mild curry powder2 tbsp tomato purée1 vegetable stock cube 1 tsp ground cumin 1 tsp garam masala 1 tsp ground turmeric 1 tsp mild curry powder 2 tbsp tomato purée 1 vegetable stock cube 150g/ 5½oz plain flour, plus extra for dusting75g/2¾oz Greek-style yoghurt1 tsp baking powderpinch of salt 150g/ 5½oz plain flour, plus extra for dusting 75g/2¾oz Greek-style yoghurt 1 tsp baking powder pinch of salt Method Place the rice into a cup, take note of where the rice comes up to and tip into a large saucepan (it might be the whole cup). Fill the same cup with water up to the noted line and tip into the saucepan, repeat once more. Bring to the boil, cover then simmer for 10 minutes, then turn the heat off completely, leaving the lid on.Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables.For the curry paste, mix all the ingredients together with 200ml/7fl oz boiling water in a jug. Pour into the pan with the yoghurt. Season with salt and pepper. Stir well place a lid on the pan and simmer for 10 minutes over a low heat.For the naan breads, mix all the ingredients together in a bowl and roll into a ball. Split into four and roll out into oval shapes on a floured, clean surface. Dry-fry (no oil) the naans for a few minutes, or until golden-brown. Serve the curry with the naan and rice. Place the rice into a cup, take note of where the rice comes up to and tip into a large saucepan (it might be the whole cup). Fill the same cup with water up to the noted line and tip into the saucepan, repeat once more. Bring to the boil, cover then simmer for 10 minutes, then turn the heat off completely, leaving the lid on. Place the rice into a cup, take note of where the rice comes up to and tip into a large saucepan (it might be the whole cup). Fill the same cup with water up to the noted line and tip into the saucepan, repeat once more. Bring to the boil, cover then simmer for 10 minutes, then turn the heat off completely, leaving the lid on. Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables. Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables. For the curry paste, mix all the ingredients together with 200ml/7fl oz boiling water in a jug. Pour into the pan with the yoghurt. Season with salt and pepper. Stir well place a lid on the pan and simmer for 10 minutes over a low heat. For the curry paste, mix all the ingredients together with 200ml/7fl oz boiling water in a jug. Pour into the pan with the yoghurt. Season with salt and pepper. Stir well place a lid on the pan and simmer for 10 minutes over a low heat. For the naan breads, mix all the ingredients together in a bowl and roll into a ball. Split into four and roll out into oval shapes on a floured, clean surface. Dry-fry (no oil) the naans for a few minutes, or until golden-brown. Serve the curry with the naan and rice. For the naan breads, mix all the ingredients together in a bowl and roll into a ball. Split into four and roll out into oval shapes on a floured, clean surface. Dry-fry (no oil) the naans for a few minutes, or until golden-brown. Serve the curry with the naan and rice. Recipe tips This recipe isn't too spicy, so if your family likes a bit of heat, add a bit of chilli powder, or use a hotter curry powder. If you want to add meat, chop it into chunks and fry until golden-brown before step 2. Add it into the sauce in step 3 and simmer for 10 minutes before serving with the naan and perfect rice.
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"title": "Easy veggie korma with naan recipe",
"content": "An average of 4.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/veggie_korma_naan_16659_16x9.jpg Vegetable kormas can be quick, easy, cheap to make. Kerry makes easy naans with her children to go with the lovely, mild veggie curry. Each serving provides 479 kcal, 17g protein, 82g carbohydrates (of which 12g sugars), 7g fat (of which 4g saturates), 8g fibre and 2g salt. 190g/6½oz rice2 tsp coconut oil1 onion, finely chopped3 garlic cloves, finely chopped1 thumb ginger, grated1 broccoli, chopped into floretshandful green beans or mangetout1 carrot, peeled and sliced thicklyhandful baby corn250g/9oz natural yoghurt 190g/6½oz rice 2 tsp coconut oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 thumb ginger, grated 1 broccoli, chopped into florets handful green beans or mangetout 1 carrot, peeled and sliced thickly handful baby corn 250g/9oz natural yoghurt 1 tsp ground cumin1 tsp garam masala1 tsp ground turmeric1 tsp mild curry powder2 tbsp tomato purée1 vegetable stock cube 1 tsp ground cumin 1 tsp garam masala 1 tsp ground turmeric 1 tsp mild curry powder 2 tbsp tomato purée 1 vegetable stock cube 150g/ 5½oz plain flour, plus extra for dusting75g/2¾oz Greek-style yoghurt1 tsp baking powderpinch of salt 150g/ 5½oz plain flour, plus extra for dusting 75g/2¾oz Greek-style yoghurt 1 tsp baking powder pinch of salt Method Place the rice into a cup, take note of where the rice comes up to and tip into a large saucepan (it might be the whole cup). Fill the same cup with water up to the noted line and tip into the saucepan, repeat once more. Bring to the boil, cover then simmer for 10 minutes, then turn the heat off completely, leaving the lid on.Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables.For the curry paste, mix all the ingredients together with 200ml/7fl oz boiling water in a jug. Pour into the pan with the yoghurt. Season with salt and pepper. Stir well place a lid on the pan and simmer for 10 minutes over a low heat.For the naan breads, mix all the ingredients together in a bowl and roll into a ball. Split into four and roll out into oval shapes on a floured, clean surface. Dry-fry (no oil) the naans for a few minutes, or until golden-brown. Serve the curry with the naan and rice. Place the rice into a cup, take note of where the rice comes up to and tip into a large saucepan (it might be the whole cup). Fill the same cup with water up to the noted line and tip into the saucepan, repeat once more. Bring to the boil, cover then simmer for 10 minutes, then turn the heat off completely, leaving the lid on. Place the rice into a cup, take note of where the rice comes up to and tip into a large saucepan (it might be the whole cup). Fill the same cup with water up to the noted line and tip into the saucepan, repeat once more. Bring to the boil, cover then simmer for 10 minutes, then turn the heat off completely, leaving the lid on. Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables. Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables. For the curry paste, mix all the ingredients together with 200ml/7fl oz boiling water in a jug. Pour into the pan with the yoghurt. Season with salt and pepper. Stir well place a lid on the pan and simmer for 10 minutes over a low heat. For the curry paste, mix all the ingredients together with 200ml/7fl oz boiling water in a jug. Pour into the pan with the yoghurt. Season with salt and pepper. Stir well place a lid on the pan and simmer for 10 minutes over a low heat. For the naan breads, mix all the ingredients together in a bowl and roll into a ball. Split into four and roll out into oval shapes on a floured, clean surface. Dry-fry (no oil) the naans for a few minutes, or until golden-brown. Serve the curry with the naan and rice. For the naan breads, mix all the ingredients together in a bowl and roll into a ball. Split into four and roll out into oval shapes on a floured, clean surface. Dry-fry (no oil) the naans for a few minutes, or until golden-brown. Serve the curry with the naan and rice. Recipe tips This recipe isn't too spicy, so if your family likes a bit of heat, add a bit of chilli powder, or use a hotter curry powder. If you want to add meat, chop it into chunks and fry until golden-brown before step 2. Add it into the sauce in step 3 and simmer for 10 minutes before serving with the naan and perfect rice."
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3fbfe487b96cd94b3bf0e2bad7352c1d29d46b3627818c809b50f9afbdeb9241
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Pasta and pesto recipe
Tagliatelle with green beans and pesto An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tagliatelle_with_green_40430_16x9.jpg Homemade pesto takes pasta to new heights in this classic Italian recipe. 4 small waxy potatoes, peeled and very thinly sliced 100g/3½oz extra fine green beans250g/9oz fresh tagliatelle 4 small waxy potatoes, peeled and very thinly sliced 100g/3½oz extra fine green beans 250g/9oz fresh tagliatelle 1 garlic clove150g/5½oz basil leaves75g/2½oz pine nuts100g/3½oz Parmesan cheese, or an alternative vegetarian hard cheese, freshly grated5 tbsp extra virgin olive oilsea salt and freshly ground black pepper 1 garlic clove 150g/5½oz basil leaves 75g/2½oz pine nuts 100g/3½oz Parmesan cheese, or an alternative vegetarian hard cheese, freshly grated 5 tbsp extra virgin olive oil sea salt and freshly ground black pepper Method Blanch the potatoes and green beans in boiling water for 2 minutes. Drain under cold running water and set aside. In a pestle and mortar, crush the garlic with half a teaspoon sea salt until you have a smooth paste. Add the basil leaves and pound until the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons of water to emulsify the mixture, then add the Parmesan cheese. Slowly work in the olive oil, until you have a drizzling consistency.Bring a large pot of boiling salted water to the boil, add cook the pasta with the blanched potatoes and green beans for about 3 minutes – the pasta should still have a bite. Meanwhile, warm half of the pesto in a frying pan. Using tongs, lift the pasta, green beans and potatoes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands.Check the seasoning and divide the pasta between two bowls. Serve with the remaining pesto spooned over the top. Blanch the potatoes and green beans in boiling water for 2 minutes. Drain under cold running water and set aside. Blanch the potatoes and green beans in boiling water for 2 minutes. Drain under cold running water and set aside. In a pestle and mortar, crush the garlic with half a teaspoon sea salt until you have a smooth paste. Add the basil leaves and pound until the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons of water to emulsify the mixture, then add the Parmesan cheese. Slowly work in the olive oil, until you have a drizzling consistency. In a pestle and mortar, crush the garlic with half a teaspoon sea salt until you have a smooth paste. Add the basil leaves and pound until the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons of water to emulsify the mixture, then add the Parmesan cheese. Slowly work in the olive oil, until you have a drizzling consistency. Bring a large pot of boiling salted water to the boil, add cook the pasta with the blanched potatoes and green beans for about 3 minutes – the pasta should still have a bite. Bring a large pot of boiling salted water to the boil, add cook the pasta with the blanched potatoes and green beans for about 3 minutes – the pasta should still have a bite. Meanwhile, warm half of the pesto in a frying pan. Meanwhile, warm half of the pesto in a frying pan. Using tongs, lift the pasta, green beans and potatoes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands. Using tongs, lift the pasta, green beans and potatoes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands. Check the seasoning and divide the pasta between two bowls. Serve with the remaining pesto spooned over the top. Check the seasoning and divide the pasta between two bowls. Serve with the remaining pesto spooned over the top.
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"title": "Pasta and pesto recipe",
"content": "Tagliatelle with green beans and pesto An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tagliatelle_with_green_40430_16x9.jpg Homemade pesto takes pasta to new heights in this classic Italian recipe. 4 small waxy potatoes, peeled and very thinly sliced 100g/3½oz extra fine green beans250g/9oz fresh tagliatelle 4 small waxy potatoes, peeled and very thinly sliced 100g/3½oz extra fine green beans 250g/9oz fresh tagliatelle 1 garlic clove150g/5½oz basil leaves75g/2½oz pine nuts100g/3½oz Parmesan cheese, or an alternative vegetarian hard cheese, freshly grated5 tbsp extra virgin olive oilsea salt and freshly ground black pepper 1 garlic clove 150g/5½oz basil leaves 75g/2½oz pine nuts 100g/3½oz Parmesan cheese, or an alternative vegetarian hard cheese, freshly grated 5 tbsp extra virgin olive oil sea salt and freshly ground black pepper Method Blanch the potatoes and green beans in boiling water for 2 minutes. Drain under cold running water and set aside. In a pestle and mortar, crush the garlic with half a teaspoon sea salt until you have a smooth paste. Add the basil leaves and pound until the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons of water to emulsify the mixture, then add the Parmesan cheese. Slowly work in the olive oil, until you have a drizzling consistency.Bring a large pot of boiling salted water to the boil, add cook the pasta with the blanched potatoes and green beans for about 3 minutes – the pasta should still have a bite. Meanwhile, warm half of the pesto in a frying pan. Using tongs, lift the pasta, green beans and potatoes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands.Check the seasoning and divide the pasta between two bowls. Serve with the remaining pesto spooned over the top. Blanch the potatoes and green beans in boiling water for 2 minutes. Drain under cold running water and set aside. Blanch the potatoes and green beans in boiling water for 2 minutes. Drain under cold running water and set aside. In a pestle and mortar, crush the garlic with half a teaspoon sea salt until you have a smooth paste. Add the basil leaves and pound until the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons of water to emulsify the mixture, then add the Parmesan cheese. Slowly work in the olive oil, until you have a drizzling consistency. In a pestle and mortar, crush the garlic with half a teaspoon sea salt until you have a smooth paste. Add the basil leaves and pound until the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons of water to emulsify the mixture, then add the Parmesan cheese. Slowly work in the olive oil, until you have a drizzling consistency. Bring a large pot of boiling salted water to the boil, add cook the pasta with the blanched potatoes and green beans for about 3 minutes – the pasta should still have a bite. Bring a large pot of boiling salted water to the boil, add cook the pasta with the blanched potatoes and green beans for about 3 minutes – the pasta should still have a bite. Meanwhile, warm half of the pesto in a frying pan. Meanwhile, warm half of the pesto in a frying pan. Using tongs, lift the pasta, green beans and potatoes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands. Using tongs, lift the pasta, green beans and potatoes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands. Check the seasoning and divide the pasta between two bowls. Serve with the remaining pesto spooned over the top. Check the seasoning and divide the pasta between two bowls. Serve with the remaining pesto spooned over the top."
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d2710aacba71d01df46ee32eafd75ea9196636b7e8a1a2be822de596f3df0f7d
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Ox cheek Genovese with cheese-stuffed flatbread recipe
An average of 5.0 out of 5 stars from 1 rating Italian slow-cooked ox cheek is perfect comfort food in any weather, with cheese-stuffed flatbread to mop up the juices. 2 ox cheeks (beef cheeks)2 tbsp olive oil1 onion, peeled and quartered1 carrot, peeled and chopped into 42 celery sticks, chopped into 41 bay leaf1 garlic bulb, halved2 rosemary sprigs400g tin tomatoes250ml/9fl oz Italian red wine500ml/18fl oz beef stocksalt and freshly ground black pepper 2 ox cheeks (beef cheeks) 2 tbsp olive oil 1 onion, peeled and quartered 1 carrot, peeled and chopped into 4 2 celery sticks, chopped into 4 1 bay leaf 1 garlic bulb, halved 2 rosemary sprigs 400g tin tomatoes 250ml/9fl oz Italian red wine 500ml/18fl oz beef stock salt and freshly ground black pepper 400g/14oz strong white bread flour, plus extra for dusting10g/⅓oz salt, plus extra for sprinkling50ml/2fl oz olive oil, plus extra for brushing250g/9oz Stracchino cheese 400g/14oz strong white bread flour, plus extra for dusting 10g/⅓oz salt, plus extra for sprinkling 50ml/2fl oz olive oil, plus extra for brushing 250g/9oz Stracchino cheese 20g/¾oz Parmesan, grated50g/1¾oz pecorino, grated1 garlic clove, crushed2 tbsp pine nuts, toasted1 large bunch fresh basilolive oil 20g/¾oz Parmesan, grated 50g/1¾oz pecorino, grated 1 garlic clove, crushed 2 tbsp pine nuts, toasted 1 large bunch fresh basil olive oil 150g/5½oz fresh tagliatelle or pappardelle1 cooked potato, peeled and diced100g/3½oz cooked green beans, diced 150g/5½oz fresh tagliatelle or pappardelle 1 cooked potato, peeled and diced 100g/3½oz cooked green beans, diced Method To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over. Add the vegetables to the pan and sweat for 5–8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft. Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm.Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours.Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork. Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes. To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency. To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end. Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl. Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside. To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over. To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over. Add the vegetables to the pan and sweat for 5–8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft. Add the vegetables to the pan and sweat for 5–8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft. Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm. Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm. Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours. Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours. Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork. Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork. Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes. Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes. To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency. To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency. To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end. To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end. Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl. Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl. Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside. Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside.
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"title": "Ox cheek Genovese with cheese-stuffed flatbread recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Italian slow-cooked ox cheek is perfect comfort food in any weather, with cheese-stuffed flatbread to mop up the juices. 2 ox cheeks (beef cheeks)2 tbsp olive oil1 onion, peeled and quartered1 carrot, peeled and chopped into 42 celery sticks, chopped into 41 bay leaf1 garlic bulb, halved2 rosemary sprigs400g tin tomatoes250ml/9fl oz Italian red wine500ml/18fl oz beef stocksalt and freshly ground black pepper 2 ox cheeks (beef cheeks) 2 tbsp olive oil 1 onion, peeled and quartered 1 carrot, peeled and chopped into 4 2 celery sticks, chopped into 4 1 bay leaf 1 garlic bulb, halved 2 rosemary sprigs 400g tin tomatoes 250ml/9fl oz Italian red wine 500ml/18fl oz beef stock salt and freshly ground black pepper 400g/14oz strong white bread flour, plus extra for dusting10g/⅓oz salt, plus extra for sprinkling50ml/2fl oz olive oil, plus extra for brushing250g/9oz Stracchino cheese 400g/14oz strong white bread flour, plus extra for dusting 10g/⅓oz salt, plus extra for sprinkling 50ml/2fl oz olive oil, plus extra for brushing 250g/9oz Stracchino cheese 20g/¾oz Parmesan, grated50g/1¾oz pecorino, grated1 garlic clove, crushed2 tbsp pine nuts, toasted1 large bunch fresh basilolive oil 20g/¾oz Parmesan, grated 50g/1¾oz pecorino, grated 1 garlic clove, crushed 2 tbsp pine nuts, toasted 1 large bunch fresh basil olive oil 150g/5½oz fresh tagliatelle or pappardelle1 cooked potato, peeled and diced100g/3½oz cooked green beans, diced 150g/5½oz fresh tagliatelle or pappardelle 1 cooked potato, peeled and diced 100g/3½oz cooked green beans, diced Method To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over. Add the vegetables to the pan and sweat for 5–8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft. Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm.Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours.Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork. Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes. To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency. To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end. Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl. Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside. To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over. To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over. Add the vegetables to the pan and sweat for 5–8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft. Add the vegetables to the pan and sweat for 5–8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft. Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm. Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm. Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours. Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours. Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork. Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork. Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes. Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes. To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency. To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency. To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end. To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end. Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl. Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl. Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside. Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside."
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d46634fe71e926994e7b833266ad2c6195446dac24d1230e5010eaf525f644b5
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Gremolata fish with tartare sauce recipe
An average of 3.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_fish_and_chips_96392_16x9.jpg Keep a careful eye on the gremolata crumb as you grill the fish for this posh fish and chips to get the topping to just the right crispness. Each serving provides 517 kcal, 41g protein, 53g carbohydrates (of which 5g sugars), 14g fat (of which 2g saturates), 7g fibre and 1.4g salt. 800g/1lb 2oz Maris Piper potatoes, cut into wedges1 tbsp olive oil, plus a little extra for oiling 800g/1lb 2oz Maris Piper potatoes, cut into wedges 1 tbsp olive oil, plus a little extra for oiling 100g/3½oz sourdough bread, crusts removed, torn into pieces2 tbsp roughly chopped flatleaf parsley leaves1 unwaxed lemon, finely grated zest only 100g/3½oz sourdough bread, crusts removed, torn into pieces 2 tbsp roughly chopped flatleaf parsley leaves 1 unwaxed lemon, finely grated zest only 1 large free-range egg, hard-boiled, peeled and grated4 tbsp reduced-fat mayonnaise4 tbsp Greek-style yoghurt (0% fat)2 tbsp cornichons, finely chopped1 tbsp baby capers, drained2 tbsp flatleaf parsley, finely chopped 1 large free-range egg, hard-boiled, peeled and grated 4 tbsp reduced-fat mayonnaise 4 tbsp Greek-style yoghurt (0% fat) 2 tbsp cornichons, finely chopped 1 tbsp baby capers, drained 2 tbsp flatleaf parsley, finely chopped 4 skinless plaice fillets, about 180g/6oz each1 tbsp olive oilsalt and freshly ground black pepper 4 skinless plaice fillets, about 180g/6oz each 1 tbsp olive oil salt and freshly ground black pepper 300g/10½oz green beans, steamedlemon wedges 300g/10½oz green beans, steamed lemon wedges Method Preheat the oven to 220C/200C Fan/Gas 7 and line one large baking tray with baking paper and lightly oil another one. For the baked potato wedges, place the potato wedges on the lined baking tray, drizzle with the olive oil and season with salt and pepper. Cook on the middle shelf of the oven for 30 minutes or until brown and crispy, turning the potatoes halfway through cooking.Meanwhile, for the gremolata crumb, put the sourdough, parsley and lemon zest into a small food processor and pulse to fine crumbs. Tip into a bowl and set aside.To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste.For the fish, turn the oven to the grill setting. Lay the fish fillets on the oiled baking tray. Season with salt and pepper and drizzle with the olive oil, then top each fillet with an even layer of gremolata crumb. Grill on the top shelf of the oven for eight minutes or until the gremolata crumb is crispy and the fish is cooked. Keep a close eye on it, to make sure the topping doesn’t burn!Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over. Preheat the oven to 220C/200C Fan/Gas 7 and line one large baking tray with baking paper and lightly oil another one. Preheat the oven to 220C/200C Fan/Gas 7 and line one large baking tray with baking paper and lightly oil another one. For the baked potato wedges, place the potato wedges on the lined baking tray, drizzle with the olive oil and season with salt and pepper. Cook on the middle shelf of the oven for 30 minutes or until brown and crispy, turning the potatoes halfway through cooking. For the baked potato wedges, place the potato wedges on the lined baking tray, drizzle with the olive oil and season with salt and pepper. Cook on the middle shelf of the oven for 30 minutes or until brown and crispy, turning the potatoes halfway through cooking. Meanwhile, for the gremolata crumb, put the sourdough, parsley and lemon zest into a small food processor and pulse to fine crumbs. Tip into a bowl and set aside. Meanwhile, for the gremolata crumb, put the sourdough, parsley and lemon zest into a small food processor and pulse to fine crumbs. Tip into a bowl and set aside. To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste. To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste. For the fish, turn the oven to the grill setting. Lay the fish fillets on the oiled baking tray. Season with salt and pepper and drizzle with the olive oil, then top each fillet with an even layer of gremolata crumb. Grill on the top shelf of the oven for eight minutes or until the gremolata crumb is crispy and the fish is cooked. Keep a close eye on it, to make sure the topping doesn’t burn! For the fish, turn the oven to the grill setting. Lay the fish fillets on the oiled baking tray. Season with salt and pepper and drizzle with the olive oil, then top each fillet with an even layer of gremolata crumb. Grill on the top shelf of the oven for eight minutes or until the gremolata crumb is crispy and the fish is cooked. Keep a close eye on it, to make sure the topping doesn’t burn! Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over. Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over.
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"title": "Gremolata fish with tartare sauce recipe",
"content": "An average of 3.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_fish_and_chips_96392_16x9.jpg Keep a careful eye on the gremolata crumb as you grill the fish for this posh fish and chips to get the topping to just the right crispness. Each serving provides 517 kcal, 41g protein, 53g carbohydrates (of which 5g sugars), 14g fat (of which 2g saturates), 7g fibre and 1.4g salt. 800g/1lb 2oz Maris Piper potatoes, cut into wedges1 tbsp olive oil, plus a little extra for oiling 800g/1lb 2oz Maris Piper potatoes, cut into wedges 1 tbsp olive oil, plus a little extra for oiling 100g/3½oz sourdough bread, crusts removed, torn into pieces2 tbsp roughly chopped flatleaf parsley leaves1 unwaxed lemon, finely grated zest only 100g/3½oz sourdough bread, crusts removed, torn into pieces 2 tbsp roughly chopped flatleaf parsley leaves 1 unwaxed lemon, finely grated zest only 1 large free-range egg, hard-boiled, peeled and grated4 tbsp reduced-fat mayonnaise4 tbsp Greek-style yoghurt (0% fat)2 tbsp cornichons, finely chopped1 tbsp baby capers, drained2 tbsp flatleaf parsley, finely chopped 1 large free-range egg, hard-boiled, peeled and grated 4 tbsp reduced-fat mayonnaise 4 tbsp Greek-style yoghurt (0% fat) 2 tbsp cornichons, finely chopped 1 tbsp baby capers, drained 2 tbsp flatleaf parsley, finely chopped 4 skinless plaice fillets, about 180g/6oz each1 tbsp olive oilsalt and freshly ground black pepper 4 skinless plaice fillets, about 180g/6oz each 1 tbsp olive oil salt and freshly ground black pepper 300g/10½oz green beans, steamedlemon wedges 300g/10½oz green beans, steamed lemon wedges Method Preheat the oven to 220C/200C Fan/Gas 7 and line one large baking tray with baking paper and lightly oil another one. For the baked potato wedges, place the potato wedges on the lined baking tray, drizzle with the olive oil and season with salt and pepper. Cook on the middle shelf of the oven for 30 minutes or until brown and crispy, turning the potatoes halfway through cooking.Meanwhile, for the gremolata crumb, put the sourdough, parsley and lemon zest into a small food processor and pulse to fine crumbs. Tip into a bowl and set aside.To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste.For the fish, turn the oven to the grill setting. Lay the fish fillets on the oiled baking tray. Season with salt and pepper and drizzle with the olive oil, then top each fillet with an even layer of gremolata crumb. Grill on the top shelf of the oven for eight minutes or until the gremolata crumb is crispy and the fish is cooked. Keep a close eye on it, to make sure the topping doesn’t burn!Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over. Preheat the oven to 220C/200C Fan/Gas 7 and line one large baking tray with baking paper and lightly oil another one. Preheat the oven to 220C/200C Fan/Gas 7 and line one large baking tray with baking paper and lightly oil another one. For the baked potato wedges, place the potato wedges on the lined baking tray, drizzle with the olive oil and season with salt and pepper. Cook on the middle shelf of the oven for 30 minutes or until brown and crispy, turning the potatoes halfway through cooking. For the baked potato wedges, place the potato wedges on the lined baking tray, drizzle with the olive oil and season with salt and pepper. Cook on the middle shelf of the oven for 30 minutes or until brown and crispy, turning the potatoes halfway through cooking. Meanwhile, for the gremolata crumb, put the sourdough, parsley and lemon zest into a small food processor and pulse to fine crumbs. Tip into a bowl and set aside. Meanwhile, for the gremolata crumb, put the sourdough, parsley and lemon zest into a small food processor and pulse to fine crumbs. Tip into a bowl and set aside. To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste. To make the tartare sauce, mix all the ingredients together in a bowl and season with a little salt and pepper to taste. For the fish, turn the oven to the grill setting. Lay the fish fillets on the oiled baking tray. Season with salt and pepper and drizzle with the olive oil, then top each fillet with an even layer of gremolata crumb. Grill on the top shelf of the oven for eight minutes or until the gremolata crumb is crispy and the fish is cooked. Keep a close eye on it, to make sure the topping doesn’t burn! For the fish, turn the oven to the grill setting. Lay the fish fillets on the oiled baking tray. Season with salt and pepper and drizzle with the olive oil, then top each fillet with an even layer of gremolata crumb. Grill on the top shelf of the oven for eight minutes or until the gremolata crumb is crispy and the fish is cooked. Keep a close eye on it, to make sure the topping doesn’t burn! Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over. Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over."
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2cfcf96eebfd97af0195ab44d914b33bcc75ef6818d0cb56fae9f441f98e840c
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Aubergine, new potato and summer bean white curry recipe
Aubergine, new potato and summer bean white curry with katta sambol An average of 4.2 out of 5 stars from 6 ratings This vibrant coconut milk-based curry makes the perfect summertime supper. Eat alongside katta sambol – a spicy Sri Lankan condiment. 30g/1oz coriander seeds15g/½oz cumin seeds15g/½oz fennel seeds15g/½oz black peppercorns70g/2½oz dried Kashmiri red chillies20 fresh curry leaves¼ tsp ground turmeric 30g/1oz coriander seeds 15g/½oz cumin seeds 15g/½oz fennel seeds 15g/½oz black peppercorns 70g/2½oz dried Kashmiri red chillies 20 fresh curry leaves ¼ tsp ground turmeric 1 aubergine, cut into 1-2cm/½-¾in slices1 tbsp olive oil10 curry leaves 2.5cm/1in piece pandan leaf 2 tbsp vegetable oil1 medium red onion, finely sliced3 garlic cloves, chopped 1–2 green chillies, sliced in half lengthways1 tsp ground turmeric ¾ tsp Sri Lankan curry powder1 tsp cumin seeds50g/1¾oz green beans, each one chopped into 3 pieces50g/1¾oz runner beans, cut on the bias80g/5½oz peeled, boiled and cooled Ratte potatoes400ml/14fl oz coconut milk ½ lime, juice only1 tsp salt 1 aubergine, cut into 1-2cm/½-¾in slices 1 tbsp olive oil 10 curry leaves 2.5cm/1in piece pandan leaf 2 tbsp vegetable oil 1 medium red onion, finely sliced 3 garlic cloves, chopped 1–2 green chillies, sliced in half lengthways 1 tsp ground turmeric ¾ tsp Sri Lankan curry powder 1 tsp cumin seeds 50g/1¾oz green beans, each one chopped into 3 pieces 50g/1¾oz runner beans, cut on the bias 80g/5½oz peeled, boiled and cooled Ratte potatoes 400ml/14fl oz coconut milk ½ lime, juice only 1 tsp salt 200g/7oz shallots, finely diced10 raw curry leaves, thinly sliced15g/½oz chilli flakesfine salt5g kashmiri chilli powder5g hot chilli powder20ml/½fl oz lime juice 200g/7oz shallots, finely diced 10 raw curry leaves, thinly sliced 15g/½oz chilli flakes fine salt 5g kashmiri chilli powder 5g hot chilli powder 20ml/½fl oz lime juice steamed rice steamed rice Method To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least.To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through. Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes. Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened.For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed.Serve the curry in serving bowls with the sambol and rice on the side To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least. To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least. To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through. To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through. Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes. Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes. Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened. Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened. For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed. For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed. Serve the curry in serving bowls with the sambol and rice on the side Serve the curry in serving bowls with the sambol and rice on the side Recipe tips When making the Sri Lankan curry powder make sure the windows are open and your extractor fan is on, because roasting the chillies will kick up an intense spicy fragrance which carries through the house.
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"title": "Aubergine, new potato and summer bean white curry recipe",
"content": "Aubergine, new potato and summer bean white curry with katta sambol An average of 4.2 out of 5 stars from 6 ratings This vibrant coconut milk-based curry makes the perfect summertime supper. Eat alongside katta sambol – a spicy Sri Lankan condiment. 30g/1oz coriander seeds15g/½oz cumin seeds15g/½oz fennel seeds15g/½oz black peppercorns70g/2½oz dried Kashmiri red chillies20 fresh curry leaves¼ tsp ground turmeric 30g/1oz coriander seeds 15g/½oz cumin seeds 15g/½oz fennel seeds 15g/½oz black peppercorns 70g/2½oz dried Kashmiri red chillies 20 fresh curry leaves ¼ tsp ground turmeric 1 aubergine, cut into 1-2cm/½-¾in slices1 tbsp olive oil10 curry leaves 2.5cm/1in piece pandan leaf 2 tbsp vegetable oil1 medium red onion, finely sliced3 garlic cloves, chopped 1–2 green chillies, sliced in half lengthways1 tsp ground turmeric ¾ tsp Sri Lankan curry powder1 tsp cumin seeds50g/1¾oz green beans, each one chopped into 3 pieces50g/1¾oz runner beans, cut on the bias80g/5½oz peeled, boiled and cooled Ratte potatoes400ml/14fl oz coconut milk ½ lime, juice only1 tsp salt 1 aubergine, cut into 1-2cm/½-¾in slices 1 tbsp olive oil 10 curry leaves 2.5cm/1in piece pandan leaf 2 tbsp vegetable oil 1 medium red onion, finely sliced 3 garlic cloves, chopped 1–2 green chillies, sliced in half lengthways 1 tsp ground turmeric ¾ tsp Sri Lankan curry powder 1 tsp cumin seeds 50g/1¾oz green beans, each one chopped into 3 pieces 50g/1¾oz runner beans, cut on the bias 80g/5½oz peeled, boiled and cooled Ratte potatoes 400ml/14fl oz coconut milk ½ lime, juice only 1 tsp salt 200g/7oz shallots, finely diced10 raw curry leaves, thinly sliced15g/½oz chilli flakesfine salt5g kashmiri chilli powder5g hot chilli powder20ml/½fl oz lime juice 200g/7oz shallots, finely diced 10 raw curry leaves, thinly sliced 15g/½oz chilli flakes fine salt 5g kashmiri chilli powder 5g hot chilli powder 20ml/½fl oz lime juice steamed rice steamed rice Method To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least.To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through. Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes. Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened.For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed.Serve the curry in serving bowls with the sambol and rice on the side To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least. To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least. To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through. To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through. Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes. Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes. Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened. Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened. For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed. For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed. Serve the curry in serving bowls with the sambol and rice on the side Serve the curry in serving bowls with the sambol and rice on the side Recipe tips When making the Sri Lankan curry powder make sure the windows are open and your extractor fan is on, because roasting the chillies will kick up an intense spicy fragrance which carries through the house."
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8a6968ebad86ed505dd5f8dc365c414ebbe3bcba2fbc9db92f7b483c28e4f129
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Spiced green bean and tomato stew recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_green_bean_and_15394_16x9.jpg Combine summer's best fresh tomatoes and green beans with a healthy amount of garlic in this gently spiced vegetable stew that makes a great side or mezze dish. The spicy harissa oil, creamy yoghurt and toasted peanuts give it extra oomph. 2 tbsp olive oil1 large garlic bulb, cloves peeled and thinly sliced 400g/14oz green beans, trimmed2 tsp ground cumin1 heaped tsp ground cinnamon 1 heaped tsp ground turmeric400g/14oz tomatoes, cored and roughly chopped400g tin chopped tomatoes 1 heaped tsp caster sugarsea salt and freshly ground black pepper 2 tbsp olive oil 1 large garlic bulb, cloves peeled and thinly sliced 400g/14oz green beans, trimmed 2 tsp ground cumin 1 heaped tsp ground cinnamon 1 heaped tsp ground turmeric 400g/14oz tomatoes, cored and roughly chopped 400g tin chopped tomatoes 1 heaped tsp caster sugar sea salt and freshly ground black pepper 1 heaped tbsp rose harissaolive oil, for drizzling 1 heaped tbsp rose harissa olive oil, for drizzling 200g/7oz labneh or Greek-style yoghurt2 large handfuls peanuts, dry-toasted until slightly scorched 200g/7oz labneh or Greek-style yoghurt 2 large handfuls peanuts, dry-toasted until slightly scorched Method To make the stew, heat the oil in a large saucepan and add the garlic. Stir-fry for 1–2 minutes, or until softened. Add the green beans and cook for 4–5 minutes, or until they are a vibrant green and have softened slightly. Add the spices and fresh tomatoes to the pan, then increase the heat and add the tinned tomatoes, sugar and a generous amount of salt and pepper. Simmer for 20 minutes, stirring occasionally, until the beans are well cooked and the sauce has slightly reduced. To make the harissa oil, put the harissa into a small jug and mix in enough olive oil to create a slightly runny consistency. Serve the stew in warmed bowls, dotted with dollops of labneh and harissa oil and scattered with the peanuts. To make the stew, heat the oil in a large saucepan and add the garlic. Stir-fry for 1–2 minutes, or until softened. To make the stew, heat the oil in a large saucepan and add the garlic. Stir-fry for 1–2 minutes, or until softened. Add the green beans and cook for 4–5 minutes, or until they are a vibrant green and have softened slightly. Add the green beans and cook for 4–5 minutes, or until they are a vibrant green and have softened slightly. Add the spices and fresh tomatoes to the pan, then increase the heat and add the tinned tomatoes, sugar and a generous amount of salt and pepper. Simmer for 20 minutes, stirring occasionally, until the beans are well cooked and the sauce has slightly reduced. Add the spices and fresh tomatoes to the pan, then increase the heat and add the tinned tomatoes, sugar and a generous amount of salt and pepper. Simmer for 20 minutes, stirring occasionally, until the beans are well cooked and the sauce has slightly reduced. To make the harissa oil, put the harissa into a small jug and mix in enough olive oil to create a slightly runny consistency. To make the harissa oil, put the harissa into a small jug and mix in enough olive oil to create a slightly runny consistency. Serve the stew in warmed bowls, dotted with dollops of labneh and harissa oil and scattered with the peanuts. Serve the stew in warmed bowls, dotted with dollops of labneh and harissa oil and scattered with the peanuts.
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"title": "Spiced green bean and tomato stew recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_green_bean_and_15394_16x9.jpg Combine summer's best fresh tomatoes and green beans with a healthy amount of garlic in this gently spiced vegetable stew that makes a great side or mezze dish. The spicy harissa oil, creamy yoghurt and toasted peanuts give it extra oomph. 2 tbsp olive oil1 large garlic bulb, cloves peeled and thinly sliced 400g/14oz green beans, trimmed2 tsp ground cumin1 heaped tsp ground cinnamon 1 heaped tsp ground turmeric400g/14oz tomatoes, cored and roughly chopped400g tin chopped tomatoes 1 heaped tsp caster sugarsea salt and freshly ground black pepper 2 tbsp olive oil 1 large garlic bulb, cloves peeled and thinly sliced 400g/14oz green beans, trimmed 2 tsp ground cumin 1 heaped tsp ground cinnamon 1 heaped tsp ground turmeric 400g/14oz tomatoes, cored and roughly chopped 400g tin chopped tomatoes 1 heaped tsp caster sugar sea salt and freshly ground black pepper 1 heaped tbsp rose harissaolive oil, for drizzling 1 heaped tbsp rose harissa olive oil, for drizzling 200g/7oz labneh or Greek-style yoghurt2 large handfuls peanuts, dry-toasted until slightly scorched 200g/7oz labneh or Greek-style yoghurt 2 large handfuls peanuts, dry-toasted until slightly scorched Method To make the stew, heat the oil in a large saucepan and add the garlic. Stir-fry for 1–2 minutes, or until softened. Add the green beans and cook for 4–5 minutes, or until they are a vibrant green and have softened slightly. Add the spices and fresh tomatoes to the pan, then increase the heat and add the tinned tomatoes, sugar and a generous amount of salt and pepper. Simmer for 20 minutes, stirring occasionally, until the beans are well cooked and the sauce has slightly reduced. To make the harissa oil, put the harissa into a small jug and mix in enough olive oil to create a slightly runny consistency. Serve the stew in warmed bowls, dotted with dollops of labneh and harissa oil and scattered with the peanuts. To make the stew, heat the oil in a large saucepan and add the garlic. Stir-fry for 1–2 minutes, or until softened. To make the stew, heat the oil in a large saucepan and add the garlic. Stir-fry for 1–2 minutes, or until softened. Add the green beans and cook for 4–5 minutes, or until they are a vibrant green and have softened slightly. Add the green beans and cook for 4–5 minutes, or until they are a vibrant green and have softened slightly. Add the spices and fresh tomatoes to the pan, then increase the heat and add the tinned tomatoes, sugar and a generous amount of salt and pepper. Simmer for 20 minutes, stirring occasionally, until the beans are well cooked and the sauce has slightly reduced. Add the spices and fresh tomatoes to the pan, then increase the heat and add the tinned tomatoes, sugar and a generous amount of salt and pepper. Simmer for 20 minutes, stirring occasionally, until the beans are well cooked and the sauce has slightly reduced. To make the harissa oil, put the harissa into a small jug and mix in enough olive oil to create a slightly runny consistency. To make the harissa oil, put the harissa into a small jug and mix in enough olive oil to create a slightly runny consistency. Serve the stew in warmed bowls, dotted with dollops of labneh and harissa oil and scattered with the peanuts. Serve the stew in warmed bowls, dotted with dollops of labneh and harissa oil and scattered with the peanuts."
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5b1093e84693beaed7cef4abee9014918004a58d69a090755787088a13c49aef
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Slow cooked Greek greens recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooked_greek_greens_22835_16x9.jpg A nutritious meal inspired by a Greek style of cooking called ‘yiahni’ – slow-cooked seasonal veg in oil and tomatoes. Forget crunchy veg, I want tender, sweet and delicious vegetables. In the summer I will slowly cook runner beans, green beans and peas in lots of garlic, onions and tomatoes. Usually eaten with fresh bread and capers. 4–5 tbsp extra virgin olive oil, plus extra for serving3 onions, sliced3 carrots, peeled and sliced into 1cm/½in rounds4 garlic cloves, finely chopped1 tbsp tomato purée400g tin chopped tomatoes (or 400g/14oz fresh, ripe tomatoes, roughly chopped)500ml/18fl oz vegetable stock600g/1lb 5oz green beans or runner beans (or a mixture of both), trimmed and cut into halves or thirdssalt and freshly ground black pepper15g/½oz mixed fresh soft herbs (I like dill and flatleaf parsley), finely chopped, to servefresh bread, to servecapers, to serve (optional) 4–5 tbsp extra virgin olive oil, plus extra for serving 3 onions, sliced 3 carrots, peeled and sliced into 1cm/½in rounds 4 garlic cloves, finely chopped 1 tbsp tomato purée 400g tin chopped tomatoes (or 400g/14oz fresh, ripe tomatoes, roughly chopped) 500ml/18fl oz vegetable stock 600g/1lb 5oz green beans or runner beans (or a mixture of both), trimmed and cut into halves or thirds salt and freshly ground black pepper 15g/½oz mixed fresh soft herbs (I like dill and flatleaf parsley), finely chopped, to serve fresh bread, to serve capers, to serve (optional) Method Pour the olive oil into a large saucepan – there should be enough to fill it by 1cm/½in. Place on a medium heat and fry the onions and carrots for 10 minutes to soften slightly, reducing the heat a little as they cook. Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes.Stir the beans into the tomato sauce. Cover the pan and continue to cook for a further 30 minutes, or until the veg is soft. You don’t want it to be watery, so remove the lid, turn the heat up and boil vigorously for a final 5–10 minutes to thicken the stew. Season to taste with salt and freshly ground black pepper. Serve drizzled with extra virgin olive oil and scattered with the chopped herbs, with fresh bread and capers on the side. Pour the olive oil into a large saucepan – there should be enough to fill it by 1cm/½in. Place on a medium heat and fry the onions and carrots for 10 minutes to soften slightly, reducing the heat a little as they cook. Pour the olive oil into a large saucepan – there should be enough to fill it by 1cm/½in. Place on a medium heat and fry the onions and carrots for 10 minutes to soften slightly, reducing the heat a little as they cook. Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes. Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes. Stir the beans into the tomato sauce. Cover the pan and continue to cook for a further 30 minutes, or until the veg is soft. Stir the beans into the tomato sauce. Cover the pan and continue to cook for a further 30 minutes, or until the veg is soft. You don’t want it to be watery, so remove the lid, turn the heat up and boil vigorously for a final 5–10 minutes to thicken the stew. Season to taste with salt and freshly ground black pepper. You don’t want it to be watery, so remove the lid, turn the heat up and boil vigorously for a final 5–10 minutes to thicken the stew. Season to taste with salt and freshly ground black pepper. Serve drizzled with extra virgin olive oil and scattered with the chopped herbs, with fresh bread and capers on the side. Serve drizzled with extra virgin olive oil and scattered with the chopped herbs, with fresh bread and capers on the side.
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"title": "Slow cooked Greek greens recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooked_greek_greens_22835_16x9.jpg A nutritious meal inspired by a Greek style of cooking called ‘yiahni’ – slow-cooked seasonal veg in oil and tomatoes. Forget crunchy veg, I want tender, sweet and delicious vegetables. In the summer I will slowly cook runner beans, green beans and peas in lots of garlic, onions and tomatoes. Usually eaten with fresh bread and capers. 4–5 tbsp extra virgin olive oil, plus extra for serving3 onions, sliced3 carrots, peeled and sliced into 1cm/½in rounds4 garlic cloves, finely chopped1 tbsp tomato purée400g tin chopped tomatoes (or 400g/14oz fresh, ripe tomatoes, roughly chopped)500ml/18fl oz vegetable stock600g/1lb 5oz green beans or runner beans (or a mixture of both), trimmed and cut into halves or thirdssalt and freshly ground black pepper15g/½oz mixed fresh soft herbs (I like dill and flatleaf parsley), finely chopped, to servefresh bread, to servecapers, to serve (optional) 4–5 tbsp extra virgin olive oil, plus extra for serving 3 onions, sliced 3 carrots, peeled and sliced into 1cm/½in rounds 4 garlic cloves, finely chopped 1 tbsp tomato purée 400g tin chopped tomatoes (or 400g/14oz fresh, ripe tomatoes, roughly chopped) 500ml/18fl oz vegetable stock 600g/1lb 5oz green beans or runner beans (or a mixture of both), trimmed and cut into halves or thirds salt and freshly ground black pepper 15g/½oz mixed fresh soft herbs (I like dill and flatleaf parsley), finely chopped, to serve fresh bread, to serve capers, to serve (optional) Method Pour the olive oil into a large saucepan – there should be enough to fill it by 1cm/½in. Place on a medium heat and fry the onions and carrots for 10 minutes to soften slightly, reducing the heat a little as they cook. Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes.Stir the beans into the tomato sauce. Cover the pan and continue to cook for a further 30 minutes, or until the veg is soft. You don’t want it to be watery, so remove the lid, turn the heat up and boil vigorously for a final 5–10 minutes to thicken the stew. Season to taste with salt and freshly ground black pepper. Serve drizzled with extra virgin olive oil and scattered with the chopped herbs, with fresh bread and capers on the side. Pour the olive oil into a large saucepan – there should be enough to fill it by 1cm/½in. Place on a medium heat and fry the onions and carrots for 10 minutes to soften slightly, reducing the heat a little as they cook. Pour the olive oil into a large saucepan – there should be enough to fill it by 1cm/½in. Place on a medium heat and fry the onions and carrots for 10 minutes to soften slightly, reducing the heat a little as they cook. Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes. Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes. Stir the beans into the tomato sauce. Cover the pan and continue to cook for a further 30 minutes, or until the veg is soft. Stir the beans into the tomato sauce. Cover the pan and continue to cook for a further 30 minutes, or until the veg is soft. You don’t want it to be watery, so remove the lid, turn the heat up and boil vigorously for a final 5–10 minutes to thicken the stew. Season to taste with salt and freshly ground black pepper. You don’t want it to be watery, so remove the lid, turn the heat up and boil vigorously for a final 5–10 minutes to thicken the stew. Season to taste with salt and freshly ground black pepper. Serve drizzled with extra virgin olive oil and scattered with the chopped herbs, with fresh bread and capers on the side. Serve drizzled with extra virgin olive oil and scattered with the chopped herbs, with fresh bread and capers on the side."
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d9366025315e94c48aba3ba9daf0359d3d2d36345f612d8d31c6f1ca577eb9d6
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The Hairy Bikers' lighter paella recipe
Beachside paella An average of 4.1 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beachside_paella_41859_16x9.jpg We cooked this on a beach in Northumberland and some said it was the best paella they’d ever tasted – dieting or not. You know what? We have to agree. Each serving provides 558 kcal, 58g protein, 32g carbohydrate (of which 7.2g sugars), 21g fat (of which 5.6g saturates), 4.5g fibre and 2.3g salt. 1 tbsp olive oil6 boneless, skinless chicken thighs, cut in half75g chorizo (we like picante) skinned and cut into 5mm/¼in slices2 medium onions, peeled and chopped1 red pepper, quartered, deseeded and sliced1 yellow pepper, quartered, deseeded and sliced150g/5½oz green beans, trimmed and cut into 2cm/¾in lengths3 garlic cloves, peeled and crushed2 tsp smoked paprika2 good pinches saffron threads1 bay leaf175g/6oz paella rice (medium-grain rice)1 litre hot chicken stock, made with 1 chicken stock cube500g/1lb 2oz live mussels, well scrubbed and beards removed1 medium squid, cleaned and sliced into rings or 225g/8oz prepared squid rings12 raw king prawns, peeled or shells on, thawed if frozenflaked sea saltfreshly ground black pepperlemon wedges, for squeezing 1 tbsp olive oil 6 boneless, skinless chicken thighs, cut in half 75g chorizo (we like picante) skinned and cut into 5mm/¼in slices 2 medium onions, peeled and chopped 1 red pepper, quartered, deseeded and sliced 1 yellow pepper, quartered, deseeded and sliced 150g/5½oz green beans, trimmed and cut into 2cm/¾in lengths 3 garlic cloves, peeled and crushed 2 tsp smoked paprika 2 good pinches saffron threads 1 bay leaf 175g/6oz paella rice (medium-grain rice) 1 litre hot chicken stock, made with 1 chicken stock cube 500g/1lb 2oz live mussels, well scrubbed and beards removed 1 medium squid, cleaned and sliced into rings or 225g/8oz prepared squid rings 12 raw king prawns, peeled or shells on, thawed if frozen flaked sea salt freshly ground black pepper lemon wedges, for squeezing Method Heat the oil in a 38cm/15in paella pan – ideally non-stick. A paella pan is best, but if you don’t have one, use a very wide, shallow non-stick saucepan, flameproof casserole dish or sauté pan.Place the pan over a medium heat. Season the chicken thighs with salt and black pepper and fry them for about five minutes, turning every now and then until lightly coloured. Add the chorizo and cook for 30 seconds more, turning once. Transfer the chicken and chorizo to a large heatproof bowl with a slotted spoon, leaving the fat in the pan.Add the onions to the pan and fry gently for 4–5 minutes until softened and very lightly browned, stirring occasionally. Add the peppers and green beans to the onions and cook for two minutes until they are beginning to soften. Stir in the garlic, smoked paprika, saffron, bay leaf and rice and cook for 1–2 minutes until the rice is glistening all over.Return the chicken and chorizo to the pan, along with any juices. Stir well, then pour in the chicken stock and season with black pepper. Stir once or twice and bring to a simmer over a medium heat. Cook for 12 minutes, stirring occasionally.Tip the mussels into the partly cooked rice mixture and stir once more, making sure they are well tucked into the hot rice and steaming liquid. Return to a simmer and cook for three minutes or until most of the mussels have opened, stirring occasionally.Scatter the squid and prawns over the top of the paella and stir well. Continue cooking for 4–5 minutes until the squid and prawns are cooked, the rice is tender and almost all the liquid has been absorbed. The prawns should be completely pink when cooked.It’s important not to keep stirring after the squid and prawns are added – you want the rice to become lightly browned and a bit sticky at the sides of the pan as this adds flavour. Keep an eye on the heat though, as you don’t want the rice to burn. Add a splash more water if the paella begins to look very dry before the rice is ready. Pick out any mussels that haven’t opened by the end of the cooking time and chuck them away. Serve hot with lemon wedges for squeezing. Heat the oil in a 38cm/15in paella pan – ideally non-stick. A paella pan is best, but if you don’t have one, use a very wide, shallow non-stick saucepan, flameproof casserole dish or sauté pan. Heat the oil in a 38cm/15in paella pan – ideally non-stick. A paella pan is best, but if you don’t have one, use a very wide, shallow non-stick saucepan, flameproof casserole dish or sauté pan. Place the pan over a medium heat. Season the chicken thighs with salt and black pepper and fry them for about five minutes, turning every now and then until lightly coloured. Add the chorizo and cook for 30 seconds more, turning once. Transfer the chicken and chorizo to a large heatproof bowl with a slotted spoon, leaving the fat in the pan. Place the pan over a medium heat. Season the chicken thighs with salt and black pepper and fry them for about five minutes, turning every now and then until lightly coloured. Add the chorizo and cook for 30 seconds more, turning once. Transfer the chicken and chorizo to a large heatproof bowl with a slotted spoon, leaving the fat in the pan. Add the onions to the pan and fry gently for 4–5 minutes until softened and very lightly browned, stirring occasionally. Add the peppers and green beans to the onions and cook for two minutes until they are beginning to soften. Stir in the garlic, smoked paprika, saffron, bay leaf and rice and cook for 1–2 minutes until the rice is glistening all over. Add the onions to the pan and fry gently for 4–5 minutes until softened and very lightly browned, stirring occasionally. Add the peppers and green beans to the onions and cook for two minutes until they are beginning to soften. Stir in the garlic, smoked paprika, saffron, bay leaf and rice and cook for 1–2 minutes until the rice is glistening all over. Return the chicken and chorizo to the pan, along with any juices. Stir well, then pour in the chicken stock and season with black pepper. Stir once or twice and bring to a simmer over a medium heat. Cook for 12 minutes, stirring occasionally. Return the chicken and chorizo to the pan, along with any juices. Stir well, then pour in the chicken stock and season with black pepper. Stir once or twice and bring to a simmer over a medium heat. Cook for 12 minutes, stirring occasionally. Tip the mussels into the partly cooked rice mixture and stir once more, making sure they are well tucked into the hot rice and steaming liquid. Return to a simmer and cook for three minutes or until most of the mussels have opened, stirring occasionally. Tip the mussels into the partly cooked rice mixture and stir once more, making sure they are well tucked into the hot rice and steaming liquid. Return to a simmer and cook for three minutes or until most of the mussels have opened, stirring occasionally. Scatter the squid and prawns over the top of the paella and stir well. Continue cooking for 4–5 minutes until the squid and prawns are cooked, the rice is tender and almost all the liquid has been absorbed. The prawns should be completely pink when cooked. Scatter the squid and prawns over the top of the paella and stir well. Continue cooking for 4–5 minutes until the squid and prawns are cooked, the rice is tender and almost all the liquid has been absorbed. The prawns should be completely pink when cooked. It’s important not to keep stirring after the squid and prawns are added – you want the rice to become lightly browned and a bit sticky at the sides of the pan as this adds flavour. Keep an eye on the heat though, as you don’t want the rice to burn. Add a splash more water if the paella begins to look very dry before the rice is ready. Pick out any mussels that haven’t opened by the end of the cooking time and chuck them away. Serve hot with lemon wedges for squeezing. It’s important not to keep stirring after the squid and prawns are added – you want the rice to become lightly browned and a bit sticky at the sides of the pan as this adds flavour. Keep an eye on the heat though, as you don’t want the rice to burn. Add a splash more water if the paella begins to look very dry before the rice is ready. Pick out any mussels that haven’t opened by the end of the cooking time and chuck them away. Serve hot with lemon wedges for squeezing. Recipe tips Make sure you wash and scrub your mussels really well, knocking off any barnacles which might be hitchhiking a ride. Throw away any mussels that have broken or damaged shells. Tap any that are open on the edge of the sink. They should close, but if they don’t, throw them away as they are probably dead.
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"title": "The Hairy Bikers' lighter paella recipe",
"content": "Beachside paella An average of 4.1 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beachside_paella_41859_16x9.jpg We cooked this on a beach in Northumberland and some said it was the best paella they’d ever tasted – dieting or not. You know what? We have to agree. Each serving provides 558 kcal, 58g protein, 32g carbohydrate (of which 7.2g sugars), 21g fat (of which 5.6g saturates), 4.5g fibre and 2.3g salt. 1 tbsp olive oil6 boneless, skinless chicken thighs, cut in half75g chorizo (we like picante) skinned and cut into 5mm/¼in slices2 medium onions, peeled and chopped1 red pepper, quartered, deseeded and sliced1 yellow pepper, quartered, deseeded and sliced150g/5½oz green beans, trimmed and cut into 2cm/¾in lengths3 garlic cloves, peeled and crushed2 tsp smoked paprika2 good pinches saffron threads1 bay leaf175g/6oz paella rice (medium-grain rice)1 litre hot chicken stock, made with 1 chicken stock cube500g/1lb 2oz live mussels, well scrubbed and beards removed1 medium squid, cleaned and sliced into rings or 225g/8oz prepared squid rings12 raw king prawns, peeled or shells on, thawed if frozenflaked sea saltfreshly ground black pepperlemon wedges, for squeezing 1 tbsp olive oil 6 boneless, skinless chicken thighs, cut in half 75g chorizo (we like picante) skinned and cut into 5mm/¼in slices 2 medium onions, peeled and chopped 1 red pepper, quartered, deseeded and sliced 1 yellow pepper, quartered, deseeded and sliced 150g/5½oz green beans, trimmed and cut into 2cm/¾in lengths 3 garlic cloves, peeled and crushed 2 tsp smoked paprika 2 good pinches saffron threads 1 bay leaf 175g/6oz paella rice (medium-grain rice) 1 litre hot chicken stock, made with 1 chicken stock cube 500g/1lb 2oz live mussels, well scrubbed and beards removed 1 medium squid, cleaned and sliced into rings or 225g/8oz prepared squid rings 12 raw king prawns, peeled or shells on, thawed if frozen flaked sea salt freshly ground black pepper lemon wedges, for squeezing Method Heat the oil in a 38cm/15in paella pan – ideally non-stick. A paella pan is best, but if you don’t have one, use a very wide, shallow non-stick saucepan, flameproof casserole dish or sauté pan.Place the pan over a medium heat. Season the chicken thighs with salt and black pepper and fry them for about five minutes, turning every now and then until lightly coloured. Add the chorizo and cook for 30 seconds more, turning once. Transfer the chicken and chorizo to a large heatproof bowl with a slotted spoon, leaving the fat in the pan.Add the onions to the pan and fry gently for 4–5 minutes until softened and very lightly browned, stirring occasionally. Add the peppers and green beans to the onions and cook for two minutes until they are beginning to soften. Stir in the garlic, smoked paprika, saffron, bay leaf and rice and cook for 1–2 minutes until the rice is glistening all over.Return the chicken and chorizo to the pan, along with any juices. Stir well, then pour in the chicken stock and season with black pepper. Stir once or twice and bring to a simmer over a medium heat. Cook for 12 minutes, stirring occasionally.Tip the mussels into the partly cooked rice mixture and stir once more, making sure they are well tucked into the hot rice and steaming liquid. Return to a simmer and cook for three minutes or until most of the mussels have opened, stirring occasionally.Scatter the squid and prawns over the top of the paella and stir well. Continue cooking for 4–5 minutes until the squid and prawns are cooked, the rice is tender and almost all the liquid has been absorbed. The prawns should be completely pink when cooked.It’s important not to keep stirring after the squid and prawns are added – you want the rice to become lightly browned and a bit sticky at the sides of the pan as this adds flavour. Keep an eye on the heat though, as you don’t want the rice to burn. Add a splash more water if the paella begins to look very dry before the rice is ready. Pick out any mussels that haven’t opened by the end of the cooking time and chuck them away. Serve hot with lemon wedges for squeezing. Heat the oil in a 38cm/15in paella pan – ideally non-stick. A paella pan is best, but if you don’t have one, use a very wide, shallow non-stick saucepan, flameproof casserole dish or sauté pan. Heat the oil in a 38cm/15in paella pan – ideally non-stick. A paella pan is best, but if you don’t have one, use a very wide, shallow non-stick saucepan, flameproof casserole dish or sauté pan. Place the pan over a medium heat. Season the chicken thighs with salt and black pepper and fry them for about five minutes, turning every now and then until lightly coloured. Add the chorizo and cook for 30 seconds more, turning once. Transfer the chicken and chorizo to a large heatproof bowl with a slotted spoon, leaving the fat in the pan. Place the pan over a medium heat. Season the chicken thighs with salt and black pepper and fry them for about five minutes, turning every now and then until lightly coloured. Add the chorizo and cook for 30 seconds more, turning once. Transfer the chicken and chorizo to a large heatproof bowl with a slotted spoon, leaving the fat in the pan. Add the onions to the pan and fry gently for 4–5 minutes until softened and very lightly browned, stirring occasionally. Add the peppers and green beans to the onions and cook for two minutes until they are beginning to soften. Stir in the garlic, smoked paprika, saffron, bay leaf and rice and cook for 1–2 minutes until the rice is glistening all over. Add the onions to the pan and fry gently for 4–5 minutes until softened and very lightly browned, stirring occasionally. Add the peppers and green beans to the onions and cook for two minutes until they are beginning to soften. Stir in the garlic, smoked paprika, saffron, bay leaf and rice and cook for 1–2 minutes until the rice is glistening all over. Return the chicken and chorizo to the pan, along with any juices. Stir well, then pour in the chicken stock and season with black pepper. Stir once or twice and bring to a simmer over a medium heat. Cook for 12 minutes, stirring occasionally. Return the chicken and chorizo to the pan, along with any juices. Stir well, then pour in the chicken stock and season with black pepper. Stir once or twice and bring to a simmer over a medium heat. Cook for 12 minutes, stirring occasionally. Tip the mussels into the partly cooked rice mixture and stir once more, making sure they are well tucked into the hot rice and steaming liquid. Return to a simmer and cook for three minutes or until most of the mussels have opened, stirring occasionally. Tip the mussels into the partly cooked rice mixture and stir once more, making sure they are well tucked into the hot rice and steaming liquid. Return to a simmer and cook for three minutes or until most of the mussels have opened, stirring occasionally. Scatter the squid and prawns over the top of the paella and stir well. Continue cooking for 4–5 minutes until the squid and prawns are cooked, the rice is tender and almost all the liquid has been absorbed. The prawns should be completely pink when cooked. Scatter the squid and prawns over the top of the paella and stir well. Continue cooking for 4–5 minutes until the squid and prawns are cooked, the rice is tender and almost all the liquid has been absorbed. The prawns should be completely pink when cooked. It’s important not to keep stirring after the squid and prawns are added – you want the rice to become lightly browned and a bit sticky at the sides of the pan as this adds flavour. Keep an eye on the heat though, as you don’t want the rice to burn. Add a splash more water if the paella begins to look very dry before the rice is ready. Pick out any mussels that haven’t opened by the end of the cooking time and chuck them away. Serve hot with lemon wedges for squeezing. It’s important not to keep stirring after the squid and prawns are added – you want the rice to become lightly browned and a bit sticky at the sides of the pan as this adds flavour. Keep an eye on the heat though, as you don’t want the rice to burn. Add a splash more water if the paella begins to look very dry before the rice is ready. Pick out any mussels that haven’t opened by the end of the cooking time and chuck them away. Serve hot with lemon wedges for squeezing. Recipe tips Make sure you wash and scrub your mussels really well, knocking off any barnacles which might be hitchhiking a ride. Throw away any mussels that have broken or damaged shells. Tap any that are open on the edge of the sink. They should close, but if they don’t, throw them away as they are probably dead."
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3cff9a4c670e67d0444d0aad49f70e62382cbf8c0ee4297fb8bfa8daa3a9f7ab
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Garlic green beans recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_green_beans_52535_16x9.jpg Charring the beans amplifies their natural sweetness, while providing a hint of smoke at the same time. This cooking technique is Chinese in style. 300g/10½oz green beans, stalk ends trimmed 2 tbsp extra virgin olive oil 4 garlic cloves, finely chopped½ lemon, juice only ½ small bunch fresh parsley, leaves only, roughly chopped salt 300g/10½oz green beans, stalk ends trimmed 2 tbsp extra virgin olive oil 4 garlic cloves, finely chopped ½ lemon, juice only ½ small bunch fresh parsley, leaves only, roughly chopped salt Method Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Add the olive oil and cook for a further 2½ minutes. Stir in the garlic and cook for 30 seconds more. Turn off the heat and squeeze over the lemon juice. Stir through the parsley and tip into a serving bowl. Serve warm. Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Add the olive oil and cook for a further 2½ minutes. Stir in the garlic and cook for 30 seconds more. Turn off the heat and squeeze over the lemon juice. Stir through the parsley and tip into a serving bowl. Serve warm. Add the olive oil and cook for a further 2½ minutes. Stir in the garlic and cook for 30 seconds more. Turn off the heat and squeeze over the lemon juice. Stir through the parsley and tip into a serving bowl. Serve warm.
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"title": "Garlic green beans 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/garlic_green_beans_52535_16x9.jpg Charring the beans amplifies their natural sweetness, while providing a hint of smoke at the same time. This cooking technique is Chinese in style. 300g/10½oz green beans, stalk ends trimmed 2 tbsp extra virgin olive oil 4 garlic cloves, finely chopped½ lemon, juice only ½ small bunch fresh parsley, leaves only, roughly chopped salt 300g/10½oz green beans, stalk ends trimmed 2 tbsp extra virgin olive oil 4 garlic cloves, finely chopped ½ lemon, juice only ½ small bunch fresh parsley, leaves only, roughly chopped salt Method Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Add the olive oil and cook for a further 2½ minutes. Stir in the garlic and cook for 30 seconds more. Turn off the heat and squeeze over the lemon juice. Stir through the parsley and tip into a serving bowl. Serve warm. Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Add the olive oil and cook for a further 2½ minutes. Stir in the garlic and cook for 30 seconds more. Turn off the heat and squeeze over the lemon juice. Stir through the parsley and tip into a serving bowl. Serve warm. Add the olive oil and cook for a further 2½ minutes. Stir in the garlic and cook for 30 seconds more. Turn off the heat and squeeze over the lemon juice. Stir through the parsley and tip into a serving bowl. Serve warm."
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b03c0bb5a64ab5235bd701dab19174e7ea9e4343248f05e9153031f65cb6af15
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Almond chicken curry recipe
To make the almond chicken curry, put the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic and almonds into a lidded sauce pan and dry-fry over a medium heat for 1–2 minutes. Add the ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes.Add the boiling water, tomato purée and ripe tomatoes, and season with sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce.Meanwhile, to make the roasted masala chickpeas with green bean sambol, preheat the oven to 200C/180C Fan/Gas 6.Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Reserve the chopped parsley. Season the chickpeas well with salt and freshly ground black pepper. Roast in the oven for 10–15 minutes, or until the beans are tender and the chickpeas golden-brown.Remove from the oven and toss the roasted chickpeas with the chopped parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and keep warm until ready to serve.To finish the almond chicken curry, add the spinach for the last few minutes of cooking, until wilted.Scatter the almond chicken curry with coriander and flaked almonds and serve alongside the roasted masala chickpeas. To make the almond chicken curry, put the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic and almonds into a lidded sauce pan and dry-fry over a medium heat for 1–2 minutes. Add the ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes. To make the almond chicken curry, put the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic and almonds into a lidded sauce pan and dry-fry over a medium heat for 1–2 minutes. Add the ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes. Add the boiling water, tomato purée and ripe tomatoes, and season with sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce. Add the boiling water, tomato purée and ripe tomatoes, and season with sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce. Meanwhile, to make the roasted masala chickpeas with green bean sambol, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, to make the roasted masala chickpeas with green bean sambol, preheat the oven to 200C/180C Fan/Gas 6. Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Reserve the chopped parsley. Season the chickpeas well with salt and freshly ground black pepper. Roast in the oven for 10–15 minutes, or until the beans are tender and the chickpeas golden-brown. Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Reserve the chopped parsley. Season the chickpeas well with salt and freshly ground black pepper. Roast in the oven for 10–15 minutes, or until the beans are tender and the chickpeas golden-brown. Remove from the oven and toss the roasted chickpeas with the chopped parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and keep warm until ready to serve. Remove from the oven and toss the roasted chickpeas with the chopped parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and keep warm until ready to serve. To finish the almond chicken curry, add the spinach for the last few minutes of cooking, until wilted. To finish the almond chicken curry, add the spinach for the last few minutes of cooking, until wilted. Scatter the almond chicken curry with coriander and flaked almonds and serve alongside the roasted masala chickpeas. Scatter the almond chicken curry with coriander and flaked almonds and serve alongside the roasted masala chickpeas.
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"title": "Almond chicken curry recipe",
"content": "To make the almond chicken curry, put the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic and almonds into a lidded sauce pan and dry-fry over a medium heat for 1–2 minutes. Add the ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes.Add the boiling water, tomato purée and ripe tomatoes, and season with sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce.Meanwhile, to make the roasted masala chickpeas with green bean sambol, preheat the oven to 200C/180C Fan/Gas 6.Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Reserve the chopped parsley. Season the chickpeas well with salt and freshly ground black pepper. Roast in the oven for 10–15 minutes, or until the beans are tender and the chickpeas golden-brown.Remove from the oven and toss the roasted chickpeas with the chopped parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and keep warm until ready to serve.To finish the almond chicken curry, add the spinach for the last few minutes of cooking, until wilted.Scatter the almond chicken curry with coriander and flaked almonds and serve alongside the roasted masala chickpeas. To make the almond chicken curry, put the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic and almonds into a lidded sauce pan and dry-fry over a medium heat for 1–2 minutes. Add the ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes. To make the almond chicken curry, put the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic and almonds into a lidded sauce pan and dry-fry over a medium heat for 1–2 minutes. Add the ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes. Add the boiling water, tomato purée and ripe tomatoes, and season with sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce. Add the boiling water, tomato purée and ripe tomatoes, and season with sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce. Meanwhile, to make the roasted masala chickpeas with green bean sambol, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, to make the roasted masala chickpeas with green bean sambol, preheat the oven to 200C/180C Fan/Gas 6. Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Reserve the chopped parsley. Season the chickpeas well with salt and freshly ground black pepper. Roast in the oven for 10–15 minutes, or until the beans are tender and the chickpeas golden-brown. Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Reserve the chopped parsley. Season the chickpeas well with salt and freshly ground black pepper. Roast in the oven for 10–15 minutes, or until the beans are tender and the chickpeas golden-brown. Remove from the oven and toss the roasted chickpeas with the chopped parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and keep warm until ready to serve. Remove from the oven and toss the roasted chickpeas with the chopped parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and keep warm until ready to serve. To finish the almond chicken curry, add the spinach for the last few minutes of cooking, until wilted. To finish the almond chicken curry, add the spinach for the last few minutes of cooking, until wilted. Scatter the almond chicken curry with coriander and flaked almonds and serve alongside the roasted masala chickpeas. Scatter the almond chicken curry with coriander and flaked almonds and serve alongside the roasted masala chickpeas."
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a707fa421c310c850c0ee73b945dc522537faaf8b04b4425f7c13ae6872e38aa
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Fermented vegetables and kimchi recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fermented_vegetables_and_80813_16x9.jpg This recipe makes two kinds of fermented vegetables – wet fermented vegetables and dry fermented kimchi. Please note, if mould forms on either of your ferments at any point, discard the batch and start again. 1 small cauliflower, cut into florets8 carrots, peeled and cut into same size pieces as the florets500g/1lb 2oz green beans, cut into same size pieces as the floretssalt (3.5% of total weight of vegetables and water, see below) 1 small cauliflower, cut into florets 8 carrots, peeled and cut into same size pieces as the florets 500g/1lb 2oz green beans, cut into same size pieces as the florets salt (3.5% of total weight of vegetables and water, see below) 500g/1lb 2oz sweetheart or hispi cabbage, shredded into 1cm/½in pieces100g/3½oz carrot, peeled and grated or julienned100g/3½oz red radishes, quarteredsalt (3% of total weight of vegetables, see below) 500g/1lb 2oz sweetheart or hispi cabbage, shredded into 1cm/½in pieces 100g/3½oz carrot, peeled and grated or julienned 100g/3½oz red radishes, quartered salt (3% of total weight of vegetables, see below) 3 spring onions, separated into green parts (thinly sliced), white parts (cut into chunks) and roots (thoroughly cleaned)3 garlic cloves, roughly chopped15g/½oz fresh root ginger, peeled and roughly chopped½ apple, roughly chopped1 tbsp caster sugar25g/1oz coarse gochugaru (Korean chilli flakes)1 tbsp red miso 3 spring onions, separated into green parts (thinly sliced), white parts (cut into chunks) and roots (thoroughly cleaned) 3 garlic cloves, roughly chopped 15g/½oz fresh root ginger, peeled and roughly chopped ½ apple, roughly chopped 1 tbsp caster sugar 25g/1oz coarse gochugaru (Korean chilli flakes) 1 tbsp red miso Method To make the fermented vegetables, fill a 1 litre/1¾ pint jar with the chopped vegetables, leaving a 5cm/2in space at the top. Pour water into the jar until it just covers the vegetables.Make a note of the combined weight of the water and vegetables, minus the jar, and then work out 3.5% of this weight. Add this amount of salt to the jar, stir everything once and then close the lid.Leave the jar to ferment at room temperature for around a week, then store in the fridge. Do not leave somewhere cold or this will prevent fermentation.If you see a lot of bubbles forming after a few days, open the jar lid to let some of the gas escape and close it again. Repeat every few days. To make the kimchi, put the cabbage, carrot and radishes in a bowl and weigh them. Work out 3% of this weight, minus the bowl, and add this amount of salt to the mixture. Massage it into the vegetables for 5–10 minutes. This will start the natural brining process.Leave for 1 hour, giving the mixture a squeeze and a flip halfway through to ensure the vegetables have wilted. There should now be a brine at the bottom of the bowl.While the brining is happening, make the kimchi paste. Blend all of the paste ingredients, except the green parts of the spring onions, until it becomes a thick paste. Squeeze the vegetables out and reserve the brine. Combine the drained vegetables with the spring onion greens and the paste in a large bowl. Add 150ml/5fl oz of the reserved brine to the bowl and mix thoroughly. Put the mixture into a 1 litre/1¾ pint jar and pack everything down to minimise air pockets. Close the lid.Ferment at room temperature for a minimum of 2 days and up to 10 days. The flavours will mellow, so taste it daily. Once happy with the sourness, chill in the fridge. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a couple of weeks. To make the fermented vegetables, fill a 1 litre/1¾ pint jar with the chopped vegetables, leaving a 5cm/2in space at the top. Pour water into the jar until it just covers the vegetables. To make the fermented vegetables, fill a 1 litre/1¾ pint jar with the chopped vegetables, leaving a 5cm/2in space at the top. Pour water into the jar until it just covers the vegetables. Make a note of the combined weight of the water and vegetables, minus the jar, and then work out 3.5% of this weight. Add this amount of salt to the jar, stir everything once and then close the lid. Make a note of the combined weight of the water and vegetables, minus the jar, and then work out 3.5% of this weight. Add this amount of salt to the jar, stir everything once and then close the lid. Leave the jar to ferment at room temperature for around a week, then store in the fridge. Do not leave somewhere cold or this will prevent fermentation. Leave the jar to ferment at room temperature for around a week, then store in the fridge. Do not leave somewhere cold or this will prevent fermentation. If you see a lot of bubbles forming after a few days, open the jar lid to let some of the gas escape and close it again. Repeat every few days. If you see a lot of bubbles forming after a few days, open the jar lid to let some of the gas escape and close it again. Repeat every few days. To make the kimchi, put the cabbage, carrot and radishes in a bowl and weigh them. Work out 3% of this weight, minus the bowl, and add this amount of salt to the mixture. Massage it into the vegetables for 5–10 minutes. This will start the natural brining process. To make the kimchi, put the cabbage, carrot and radishes in a bowl and weigh them. Work out 3% of this weight, minus the bowl, and add this amount of salt to the mixture. Massage it into the vegetables for 5–10 minutes. This will start the natural brining process. Leave for 1 hour, giving the mixture a squeeze and a flip halfway through to ensure the vegetables have wilted. There should now be a brine at the bottom of the bowl. Leave for 1 hour, giving the mixture a squeeze and a flip halfway through to ensure the vegetables have wilted. There should now be a brine at the bottom of the bowl. While the brining is happening, make the kimchi paste. Blend all of the paste ingredients, except the green parts of the spring onions, until it becomes a thick paste. While the brining is happening, make the kimchi paste. Blend all of the paste ingredients, except the green parts of the spring onions, until it becomes a thick paste. Squeeze the vegetables out and reserve the brine. Combine the drained vegetables with the spring onion greens and the paste in a large bowl. Squeeze the vegetables out and reserve the brine. Combine the drained vegetables with the spring onion greens and the paste in a large bowl. Add 150ml/5fl oz of the reserved brine to the bowl and mix thoroughly. Add 150ml/5fl oz of the reserved brine to the bowl and mix thoroughly. Put the mixture into a 1 litre/1¾ pint jar and pack everything down to minimise air pockets. Close the lid. Put the mixture into a 1 litre/1¾ pint jar and pack everything down to minimise air pockets. Close the lid. Ferment at room temperature for a minimum of 2 days and up to 10 days. The flavours will mellow, so taste it daily. Once happy with the sourness, chill in the fridge. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a couple of weeks. Ferment at room temperature for a minimum of 2 days and up to 10 days. The flavours will mellow, so taste it daily. Once happy with the sourness, chill in the fridge. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a couple of weeks. Recipe tips To prepare the jars, wash them out thoroughly with soap and warm water and leave to air dry before use. The fermented vegetables can be used in a winter salad. Just drain some of the fermented vegetables and mix with some chickpeas, seasonal herbs and olive oil, then season with salt and pepper. The kimchi can be used in a Bloody Mary cocktail. Blitz up 25g/1oz kimchi with 20ml/¾fl oz kimchi brine and strain. Add this to a jug full of ice with 100ml/3½fl oz tomato juice, 1 tbsp lemon juice, a dash of tabasco, a dash of fish sauce (or vegetarian alternative) and a pinch of celery salt. Add vodka to taste. Stir until the outside of the jug feels cold, then strain into two tall glasses. Garnish with celery sticks and a little more kimchi.
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"title": "Fermented vegetables and kimchi 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/fermented_vegetables_and_80813_16x9.jpg This recipe makes two kinds of fermented vegetables – wet fermented vegetables and dry fermented kimchi. Please note, if mould forms on either of your ferments at any point, discard the batch and start again. 1 small cauliflower, cut into florets8 carrots, peeled and cut into same size pieces as the florets500g/1lb 2oz green beans, cut into same size pieces as the floretssalt (3.5% of total weight of vegetables and water, see below) 1 small cauliflower, cut into florets 8 carrots, peeled and cut into same size pieces as the florets 500g/1lb 2oz green beans, cut into same size pieces as the florets salt (3.5% of total weight of vegetables and water, see below) 500g/1lb 2oz sweetheart or hispi cabbage, shredded into 1cm/½in pieces100g/3½oz carrot, peeled and grated or julienned100g/3½oz red radishes, quarteredsalt (3% of total weight of vegetables, see below) 500g/1lb 2oz sweetheart or hispi cabbage, shredded into 1cm/½in pieces 100g/3½oz carrot, peeled and grated or julienned 100g/3½oz red radishes, quartered salt (3% of total weight of vegetables, see below) 3 spring onions, separated into green parts (thinly sliced), white parts (cut into chunks) and roots (thoroughly cleaned)3 garlic cloves, roughly chopped15g/½oz fresh root ginger, peeled and roughly chopped½ apple, roughly chopped1 tbsp caster sugar25g/1oz coarse gochugaru (Korean chilli flakes)1 tbsp red miso 3 spring onions, separated into green parts (thinly sliced), white parts (cut into chunks) and roots (thoroughly cleaned) 3 garlic cloves, roughly chopped 15g/½oz fresh root ginger, peeled and roughly chopped ½ apple, roughly chopped 1 tbsp caster sugar 25g/1oz coarse gochugaru (Korean chilli flakes) 1 tbsp red miso Method To make the fermented vegetables, fill a 1 litre/1¾ pint jar with the chopped vegetables, leaving a 5cm/2in space at the top. Pour water into the jar until it just covers the vegetables.Make a note of the combined weight of the water and vegetables, minus the jar, and then work out 3.5% of this weight. Add this amount of salt to the jar, stir everything once and then close the lid.Leave the jar to ferment at room temperature for around a week, then store in the fridge. Do not leave somewhere cold or this will prevent fermentation.If you see a lot of bubbles forming after a few days, open the jar lid to let some of the gas escape and close it again. Repeat every few days. To make the kimchi, put the cabbage, carrot and radishes in a bowl and weigh them. Work out 3% of this weight, minus the bowl, and add this amount of salt to the mixture. Massage it into the vegetables for 5–10 minutes. This will start the natural brining process.Leave for 1 hour, giving the mixture a squeeze and a flip halfway through to ensure the vegetables have wilted. There should now be a brine at the bottom of the bowl.While the brining is happening, make the kimchi paste. Blend all of the paste ingredients, except the green parts of the spring onions, until it becomes a thick paste. Squeeze the vegetables out and reserve the brine. Combine the drained vegetables with the spring onion greens and the paste in a large bowl. Add 150ml/5fl oz of the reserved brine to the bowl and mix thoroughly. Put the mixture into a 1 litre/1¾ pint jar and pack everything down to minimise air pockets. Close the lid.Ferment at room temperature for a minimum of 2 days and up to 10 days. The flavours will mellow, so taste it daily. Once happy with the sourness, chill in the fridge. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a couple of weeks. To make the fermented vegetables, fill a 1 litre/1¾ pint jar with the chopped vegetables, leaving a 5cm/2in space at the top. Pour water into the jar until it just covers the vegetables. To make the fermented vegetables, fill a 1 litre/1¾ pint jar with the chopped vegetables, leaving a 5cm/2in space at the top. Pour water into the jar until it just covers the vegetables. Make a note of the combined weight of the water and vegetables, minus the jar, and then work out 3.5% of this weight. Add this amount of salt to the jar, stir everything once and then close the lid. Make a note of the combined weight of the water and vegetables, minus the jar, and then work out 3.5% of this weight. Add this amount of salt to the jar, stir everything once and then close the lid. Leave the jar to ferment at room temperature for around a week, then store in the fridge. Do not leave somewhere cold or this will prevent fermentation. Leave the jar to ferment at room temperature for around a week, then store in the fridge. Do not leave somewhere cold or this will prevent fermentation. If you see a lot of bubbles forming after a few days, open the jar lid to let some of the gas escape and close it again. Repeat every few days. If you see a lot of bubbles forming after a few days, open the jar lid to let some of the gas escape and close it again. Repeat every few days. To make the kimchi, put the cabbage, carrot and radishes in a bowl and weigh them. Work out 3% of this weight, minus the bowl, and add this amount of salt to the mixture. Massage it into the vegetables for 5–10 minutes. This will start the natural brining process. To make the kimchi, put the cabbage, carrot and radishes in a bowl and weigh them. Work out 3% of this weight, minus the bowl, and add this amount of salt to the mixture. Massage it into the vegetables for 5–10 minutes. This will start the natural brining process. Leave for 1 hour, giving the mixture a squeeze and a flip halfway through to ensure the vegetables have wilted. There should now be a brine at the bottom of the bowl. Leave for 1 hour, giving the mixture a squeeze and a flip halfway through to ensure the vegetables have wilted. There should now be a brine at the bottom of the bowl. While the brining is happening, make the kimchi paste. Blend all of the paste ingredients, except the green parts of the spring onions, until it becomes a thick paste. While the brining is happening, make the kimchi paste. Blend all of the paste ingredients, except the green parts of the spring onions, until it becomes a thick paste. Squeeze the vegetables out and reserve the brine. Combine the drained vegetables with the spring onion greens and the paste in a large bowl. Squeeze the vegetables out and reserve the brine. Combine the drained vegetables with the spring onion greens and the paste in a large bowl. Add 150ml/5fl oz of the reserved brine to the bowl and mix thoroughly. Add 150ml/5fl oz of the reserved brine to the bowl and mix thoroughly. Put the mixture into a 1 litre/1¾ pint jar and pack everything down to minimise air pockets. Close the lid. Put the mixture into a 1 litre/1¾ pint jar and pack everything down to minimise air pockets. Close the lid. Ferment at room temperature for a minimum of 2 days and up to 10 days. The flavours will mellow, so taste it daily. Once happy with the sourness, chill in the fridge. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a couple of weeks. Ferment at room temperature for a minimum of 2 days and up to 10 days. The flavours will mellow, so taste it daily. Once happy with the sourness, chill in the fridge. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a couple of weeks. Recipe tips To prepare the jars, wash them out thoroughly with soap and warm water and leave to air dry before use. The fermented vegetables can be used in a winter salad. Just drain some of the fermented vegetables and mix with some chickpeas, seasonal herbs and olive oil, then season with salt and pepper. The kimchi can be used in a Bloody Mary cocktail. Blitz up 25g/1oz kimchi with 20ml/¾fl oz kimchi brine and strain. Add this to a jug full of ice with 100ml/3½fl oz tomato juice, 1 tbsp lemon juice, a dash of tabasco, a dash of fish sauce (or vegetarian alternative) and a pinch of celery salt. Add vodka to taste. Stir until the outside of the jug feels cold, then strain into two tall glasses. Garnish with celery sticks and a little more kimchi."
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53e7b3b2cf3e51c6a10e9fafe26a2479b13fa2e2417fbfb4a50491b9d85858f6
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Plum jam recipe
There are many varieties of plums – Victoria, Czar, Mirabelle, Early Rivers, greengages, damsons and Pershore are some of the more widely available types. Each variety has its own special characteristics that will be reflected when using them to make jam and, unquestionably, some plums are better for jam making than others. With its good pectin content, its tender yellow flesh and its customary abundance, the Victoria plum is excellent for jam. Avoid using imported dessert plums as they are often hard and lacking in flavour. The UK plum season stretches from late July until the end of September, giving a wide window of availability. To prevent the plum skins toughening, do make sure the plums are lightly softened before adding the sugar. The setting point gel test is traditionally known as the ‘wrinkle’ test, but I prefer to call it the gel test because, at this point, it should look like a light gel, rather than a strong wrinkle. Remember jam should set in the jar and not in the pan! You will know when the jam is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on a cold plate or stainless steel spoon. Leave to one side or pop in the fridge for a minute or so to cool. Lightly push with a finger to see if the jam comes together in a small gel that holds its shape and is not too runny. Any gel should be light, delicate and not too sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. Here are some variations to this recipe: • Add 2 or 3 star anise or a couple of cinnamon sticks to the poaching fruit. Remove at the end of poaching. • Add 1–2 tsp brandy to each jar – adding to individual jars means you can add brandy to as many jars as preferred. • Add 75g–100g/2¾–3½oz walnut pieces towards the end of the boiling time.
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"content": "There are many varieties of plums – Victoria, Czar, Mirabelle, Early Rivers, greengages, damsons and Pershore are some of the more widely available types. Each variety has its own special characteristics that will be reflected when using them to make jam and, unquestionably, some plums are better for jam making than others. With its good pectin content, its tender yellow flesh and its customary abundance, the Victoria plum is excellent for jam. Avoid using imported dessert plums as they are often hard and lacking in flavour. The UK plum season stretches from late July until the end of September, giving a wide window of availability. To prevent the plum skins toughening, do make sure the plums are lightly softened before adding the sugar. The setting point gel test is traditionally known as the ‘wrinkle’ test, but I prefer to call it the gel test because, at this point, it should look like a light gel, rather than a strong wrinkle. Remember jam should set in the jar and not in the pan! You will know when the jam is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on a cold plate or stainless steel spoon. Leave to one side or pop in the fridge for a minute or so to cool. Lightly push with a finger to see if the jam comes together in a small gel that holds its shape and is not too runny. Any gel should be light, delicate and not too sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. Here are some variations to this recipe: • Add 2 or 3 star anise or a couple of cinnamon sticks to the poaching fruit. Remove at the end of poaching. • Add 1–2 tsp brandy to each jar – adding to individual jars means you can add brandy to as many jars as preferred. • Add 75g–100g/2¾–3½oz walnut pieces towards the end of the boiling time."
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Plum, cranberry and orange crumble recipe
Plum, cranberry and orange crumble with gingerbread whipped cream An average of 5.0 out of 5 stars from 13 ratings This winter crumble is perfect for the festive season as it is served with delicious ginger-infused whipped cream and even comes with an adorable mini gingerbread man! You will need a stand mixer with a whisk attachment for this recipe. 915g/2lb 1oz plums, stones removed and cut into 15mm/½in pieces190g/6¾oz frozen cranberries4 tbsp fresh orange juice1 tsp ground cinnamon40g/1½oz dark brown sugar 915g/2lb 1oz plums, stones removed and cut into 15mm/½in pieces 190g/6¾oz frozen cranberries 4 tbsp fresh orange juice 1 tsp ground cinnamon 40g/1½oz dark brown sugar 225g/8oz plain flour113g/4oz granulated sugar113g/4oz salted butter, melted 225g/8oz plain flour 113g/4oz granulated sugar 113g/4oz salted butter, melted 250g/9oz mascarpone50g/1¾oz icing sugar340ml/12fl oz whipping cream1 tsp ground ginger 250g/9oz mascarpone 50g/1¾oz icing sugar 340ml/12fl oz whipping cream 1 tsp ground ginger 8 mini gingerbread men25g/1oz shelled pistachios1 tsp freeze-dried cranberriesedible shimmer powder (optional) 8 mini gingerbread men 25g/1oz shelled pistachios 1 tsp freeze-dried cranberries edible shimmer powder (optional) Method To make the fruit filling, place all of the ingredients in a large saucepan and stir well to combine. Cook over a medium heat for approximately 10 minutes, stirring regularly, until the fruit has become jammy. Lower the heat and cook for 5 minutes, or until the plums have softened. Meanwhile to make the crumble topping, preheat the oven to 180C/160C Fan/Gas 4. Place the flour and sugar in a large bowl and whisk to combine. Pour in the melted butter and, using your hands, rub the butter into the dry ingredients until it reaches a crumbly consistency. Spread evenly over a baking tray and bake for 13 minutes. To make the gingerbread cream, place all of the ingredients in a stand mixer fitted with a whisk attachment. Whisk until the cream is smooth, combined and reaches soft peaks. To assemble as eight individual portions, place 130g/4¾oz of the fruit filling into a ramekin and top with 50g/1¾oz of the crumble topping. Repeat to create 8 ramekins filled with fruit and crumble topping. Leave the crumble to cool slightly before dressing with the gingerbread cream, pistachios, cranberries and a mini gingerbread man. Finish with some edible shimmer if using!To assemble to eat as a group, preheat the oven to 200C/180C Fan/Gas 6. Transfer the fruit to a 20x30cm/8x12in baking dish. Top with the crumble and bake for 12 minutes. Take to the table with a bowl of the gingerbread cream and all of the serving ingredients for people to dig in! To make the fruit filling, place all of the ingredients in a large saucepan and stir well to combine. Cook over a medium heat for approximately 10 minutes, stirring regularly, until the fruit has become jammy. Lower the heat and cook for 5 minutes, or until the plums have softened. To make the fruit filling, place all of the ingredients in a large saucepan and stir well to combine. Cook over a medium heat for approximately 10 minutes, stirring regularly, until the fruit has become jammy. Lower the heat and cook for 5 minutes, or until the plums have softened. Meanwhile to make the crumble topping, preheat the oven to 180C/160C Fan/Gas 4. Meanwhile to make the crumble topping, preheat the oven to 180C/160C Fan/Gas 4. Place the flour and sugar in a large bowl and whisk to combine. Pour in the melted butter and, using your hands, rub the butter into the dry ingredients until it reaches a crumbly consistency. Spread evenly over a baking tray and bake for 13 minutes. Place the flour and sugar in a large bowl and whisk to combine. Pour in the melted butter and, using your hands, rub the butter into the dry ingredients until it reaches a crumbly consistency. Spread evenly over a baking tray and bake for 13 minutes. To make the gingerbread cream, place all of the ingredients in a stand mixer fitted with a whisk attachment. Whisk until the cream is smooth, combined and reaches soft peaks. To make the gingerbread cream, place all of the ingredients in a stand mixer fitted with a whisk attachment. Whisk until the cream is smooth, combined and reaches soft peaks. To assemble as eight individual portions, place 130g/4¾oz of the fruit filling into a ramekin and top with 50g/1¾oz of the crumble topping. Repeat to create 8 ramekins filled with fruit and crumble topping. Leave the crumble to cool slightly before dressing with the gingerbread cream, pistachios, cranberries and a mini gingerbread man. Finish with some edible shimmer if using! To assemble as eight individual portions, place 130g/4¾oz of the fruit filling into a ramekin and top with 50g/1¾oz of the crumble topping. Repeat to create 8 ramekins filled with fruit and crumble topping. Leave the crumble to cool slightly before dressing with the gingerbread cream, pistachios, cranberries and a mini gingerbread man. Finish with some edible shimmer if using! To assemble to eat as a group, preheat the oven to 200C/180C Fan/Gas 6. Transfer the fruit to a 20x30cm/8x12in baking dish. Top with the crumble and bake for 12 minutes. Take to the table with a bowl of the gingerbread cream and all of the serving ingredients for people to dig in! To assemble to eat as a group, preheat the oven to 200C/180C Fan/Gas 6. Transfer the fruit to a 20x30cm/8x12in baking dish. Top with the crumble and bake for 12 minutes. Take to the table with a bowl of the gingerbread cream and all of the serving ingredients for people to dig in!
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"content": "Plum, cranberry and orange crumble with gingerbread whipped cream An average of 5.0 out of 5 stars from 13 ratings This winter crumble is perfect for the festive season as it is served with delicious ginger-infused whipped cream and even comes with an adorable mini gingerbread man! You will need a stand mixer with a whisk attachment for this recipe. 915g/2lb 1oz plums, stones removed and cut into 15mm/½in pieces190g/6¾oz frozen cranberries4 tbsp fresh orange juice1 tsp ground cinnamon40g/1½oz dark brown sugar 915g/2lb 1oz plums, stones removed and cut into 15mm/½in pieces 190g/6¾oz frozen cranberries 4 tbsp fresh orange juice 1 tsp ground cinnamon 40g/1½oz dark brown sugar 225g/8oz plain flour113g/4oz granulated sugar113g/4oz salted butter, melted 225g/8oz plain flour 113g/4oz granulated sugar 113g/4oz salted butter, melted 250g/9oz mascarpone50g/1¾oz icing sugar340ml/12fl oz whipping cream1 tsp ground ginger 250g/9oz mascarpone 50g/1¾oz icing sugar 340ml/12fl oz whipping cream 1 tsp ground ginger 8 mini gingerbread men25g/1oz shelled pistachios1 tsp freeze-dried cranberriesedible shimmer powder (optional) 8 mini gingerbread men 25g/1oz shelled pistachios 1 tsp freeze-dried cranberries edible shimmer powder (optional) Method To make the fruit filling, place all of the ingredients in a large saucepan and stir well to combine. Cook over a medium heat for approximately 10 minutes, stirring regularly, until the fruit has become jammy. Lower the heat and cook for 5 minutes, or until the plums have softened. Meanwhile to make the crumble topping, preheat the oven to 180C/160C Fan/Gas 4. Place the flour and sugar in a large bowl and whisk to combine. Pour in the melted butter and, using your hands, rub the butter into the dry ingredients until it reaches a crumbly consistency. Spread evenly over a baking tray and bake for 13 minutes. To make the gingerbread cream, place all of the ingredients in a stand mixer fitted with a whisk attachment. Whisk until the cream is smooth, combined and reaches soft peaks. To assemble as eight individual portions, place 130g/4¾oz of the fruit filling into a ramekin and top with 50g/1¾oz of the crumble topping. Repeat to create 8 ramekins filled with fruit and crumble topping. Leave the crumble to cool slightly before dressing with the gingerbread cream, pistachios, cranberries and a mini gingerbread man. Finish with some edible shimmer if using!To assemble to eat as a group, preheat the oven to 200C/180C Fan/Gas 6. Transfer the fruit to a 20x30cm/8x12in baking dish. Top with the crumble and bake for 12 minutes. Take to the table with a bowl of the gingerbread cream and all of the serving ingredients for people to dig in! To make the fruit filling, place all of the ingredients in a large saucepan and stir well to combine. Cook over a medium heat for approximately 10 minutes, stirring regularly, until the fruit has become jammy. Lower the heat and cook for 5 minutes, or until the plums have softened. To make the fruit filling, place all of the ingredients in a large saucepan and stir well to combine. Cook over a medium heat for approximately 10 minutes, stirring regularly, until the fruit has become jammy. Lower the heat and cook for 5 minutes, or until the plums have softened. Meanwhile to make the crumble topping, preheat the oven to 180C/160C Fan/Gas 4. Meanwhile to make the crumble topping, preheat the oven to 180C/160C Fan/Gas 4. Place the flour and sugar in a large bowl and whisk to combine. Pour in the melted butter and, using your hands, rub the butter into the dry ingredients until it reaches a crumbly consistency. Spread evenly over a baking tray and bake for 13 minutes. Place the flour and sugar in a large bowl and whisk to combine. Pour in the melted butter and, using your hands, rub the butter into the dry ingredients until it reaches a crumbly consistency. Spread evenly over a baking tray and bake for 13 minutes. To make the gingerbread cream, place all of the ingredients in a stand mixer fitted with a whisk attachment. Whisk until the cream is smooth, combined and reaches soft peaks. To make the gingerbread cream, place all of the ingredients in a stand mixer fitted with a whisk attachment. Whisk until the cream is smooth, combined and reaches soft peaks. To assemble as eight individual portions, place 130g/4¾oz of the fruit filling into a ramekin and top with 50g/1¾oz of the crumble topping. Repeat to create 8 ramekins filled with fruit and crumble topping. Leave the crumble to cool slightly before dressing with the gingerbread cream, pistachios, cranberries and a mini gingerbread man. Finish with some edible shimmer if using! To assemble as eight individual portions, place 130g/4¾oz of the fruit filling into a ramekin and top with 50g/1¾oz of the crumble topping. Repeat to create 8 ramekins filled with fruit and crumble topping. Leave the crumble to cool slightly before dressing with the gingerbread cream, pistachios, cranberries and a mini gingerbread man. Finish with some edible shimmer if using! To assemble to eat as a group, preheat the oven to 200C/180C Fan/Gas 6. Transfer the fruit to a 20x30cm/8x12in baking dish. Top with the crumble and bake for 12 minutes. Take to the table with a bowl of the gingerbread cream and all of the serving ingredients for people to dig in! To assemble to eat as a group, preheat the oven to 200C/180C Fan/Gas 6. Transfer the fruit to a 20x30cm/8x12in baking dish. Top with the crumble and bake for 12 minutes. Take to the table with a bowl of the gingerbread cream and all of the serving ingredients for people to dig in!"
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Pear and plum chocolate butter crumble recipe
An average of 0.0 out of 5 stars from 0 ratings A rich pear, plum, hazelnut and chocolate crumble. perfect for cosy evenings this winter. 2 large ripe pears, cored and 1cm diced6 ripe plums, destoned and 1cm diced3 tbsp dark brown sugar1 tbsp cornflour3 tbsp lemon juice1 tsp vanilla bean paste50g/1¾oz hazelnuts, chopped toasted 2 large ripe pears, cored and 1cm diced 6 ripe plums, destoned and 1cm diced 3 tbsp dark brown sugar 1 tbsp cornflour 3 tbsp lemon juice 1 tsp vanilla bean paste 50g/1¾oz hazelnuts, chopped toasted 125g/4½oz jumbo oats125g/4½oz einkhorn flour4 tbsp dark brown sugar4 tbsp demerara sugar1 tsp cinnamon½ tsp fine salt185g/6½oz chocolate butter, cubed 125g/4½oz jumbo oats 125g/4½oz einkhorn flour 4 tbsp dark brown sugar 4 tbsp demerara sugar 1 tsp cinnamon ½ tsp fine salt 185g/6½oz chocolate butter, cubed Method Pre-heat the oven to 200C/180C Fan/Gas 6.To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin. For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble. Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin. To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin. For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble. For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble. Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn. Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn.
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"content": "An average of 0.0 out of 5 stars from 0 ratings A rich pear, plum, hazelnut and chocolate crumble. perfect for cosy evenings this winter. 2 large ripe pears, cored and 1cm diced6 ripe plums, destoned and 1cm diced3 tbsp dark brown sugar1 tbsp cornflour3 tbsp lemon juice1 tsp vanilla bean paste50g/1¾oz hazelnuts, chopped toasted 2 large ripe pears, cored and 1cm diced 6 ripe plums, destoned and 1cm diced 3 tbsp dark brown sugar 1 tbsp cornflour 3 tbsp lemon juice 1 tsp vanilla bean paste 50g/1¾oz hazelnuts, chopped toasted 125g/4½oz jumbo oats125g/4½oz einkhorn flour4 tbsp dark brown sugar4 tbsp demerara sugar1 tsp cinnamon½ tsp fine salt185g/6½oz chocolate butter, cubed 125g/4½oz jumbo oats 125g/4½oz einkhorn flour 4 tbsp dark brown sugar 4 tbsp demerara sugar 1 tsp cinnamon ½ tsp fine salt 185g/6½oz chocolate butter, cubed Method Pre-heat the oven to 200C/180C Fan/Gas 6.To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin. For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble. Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin. To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin. For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble. For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble. Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn. Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn."
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Fruited tea loaf with kea plum compôte recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruited_tea_loaf_with_92692_16x9.jpg A traditional tea loaf served with a kea plum compôte. Kea plums are only found in Cornwall, but damsons also work well. Best served warm with salted butter and a large mug of tea. 300ml/½ pint strong tea, made with 3 teabags of Earl Grey or English Breakfast350g/12oz dried mixed fruit, such as raisins, sultanas, chopped dates, currants, mixed peel etc.1 lemon, zest only2 medium free-range eggs, beaten250g/9oz self-raising flour1 tsp mixed spice200g/7oz light soft brown sugar (or a mix of 100g/3½oz caster and 100g/3½oz dark brown sugar) 300ml/½ pint strong tea, made with 3 teabags of Earl Grey or English Breakfast 350g/12oz dried mixed fruit, such as raisins, sultanas, chopped dates, currants, mixed peel etc. 1 lemon, zest only 2 medium free-range eggs, beaten 250g/9oz self-raising flour 1 tsp mixed spice 200g/7oz light soft brown sugar (or a mix of 100g/3½oz caster and 100g/3½oz dark brown sugar) 500g/1lb 2oz fresh or frozen kea plums or damsons, stoned300g/10½oz caster sugar 500g/1lb 2oz fresh or frozen kea plums or damsons, stoned 300g/10½oz caster sugar Method For the tea loaf, begin by making the tea in pot or jug and allow it to steep for 10 minutes. Place the fruit and the zest in a bowl and cover with the hot tea, leave to soak for a couple of hours or ideally overnight. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a large loaf tin (approximately 23x13x8cm/9x5x3¼in) with parchment. In a bowl, beat together the eggs and brown sugar using a wooden spoon, then stir in the flour, mixed spice and tea-soaked fruit. Mix well to combine. Pour the mixture into the greased and lined tin and bake for 1¼–1½ hours. The cake is cooked when a skewer comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. To make the compôte, mix the stoned plums or damsons in a large saucepan with a tiny splash of water if using fresh fruit (it won’t be needed if the fruit has been frozen and defrosted). Add the sugar and stir over a low heat until dissolved, then increase the heat and bring to a boil. Pour into a sterilised jars to store or allow to cool and use immediately. Serve the tea loaf in slices with butter the compôte and a cup of tea. For the tea loaf, begin by making the tea in pot or jug and allow it to steep for 10 minutes. Place the fruit and the zest in a bowl and cover with the hot tea, leave to soak for a couple of hours or ideally overnight. For the tea loaf, begin by making the tea in pot or jug and allow it to steep for 10 minutes. Place the fruit and the zest in a bowl and cover with the hot tea, leave to soak for a couple of hours or ideally overnight. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a large loaf tin (approximately 23x13x8cm/9x5x3¼in) with parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a large loaf tin (approximately 23x13x8cm/9x5x3¼in) with parchment. In a bowl, beat together the eggs and brown sugar using a wooden spoon, then stir in the flour, mixed spice and tea-soaked fruit. Mix well to combine. In a bowl, beat together the eggs and brown sugar using a wooden spoon, then stir in the flour, mixed spice and tea-soaked fruit. Mix well to combine. Pour the mixture into the greased and lined tin and bake for 1¼–1½ hours. The cake is cooked when a skewer comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. Pour the mixture into the greased and lined tin and bake for 1¼–1½ hours. The cake is cooked when a skewer comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. To make the compôte, mix the stoned plums or damsons in a large saucepan with a tiny splash of water if using fresh fruit (it won’t be needed if the fruit has been frozen and defrosted). Add the sugar and stir over a low heat until dissolved, then increase the heat and bring to a boil. Pour into a sterilised jars to store or allow to cool and use immediately. To make the compôte, mix the stoned plums or damsons in a large saucepan with a tiny splash of water if using fresh fruit (it won’t be needed if the fruit has been frozen and defrosted). Add the sugar and stir over a low heat until dissolved, then increase the heat and bring to a boil. Pour into a sterilised jars to store or allow to cool and use immediately. Serve the tea loaf in slices with butter the compôte and a cup of tea. Serve the tea loaf in slices with butter the compôte and a cup of tea. Recipe tips The amount of sugar used in the kea plum compôte depends on personal taste, add more or less as you prefer.
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"title": "Fruited tea loaf with kea plum compôte recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruited_tea_loaf_with_92692_16x9.jpg A traditional tea loaf served with a kea plum compôte. Kea plums are only found in Cornwall, but damsons also work well. Best served warm with salted butter and a large mug of tea. 300ml/½ pint strong tea, made with 3 teabags of Earl Grey or English Breakfast350g/12oz dried mixed fruit, such as raisins, sultanas, chopped dates, currants, mixed peel etc.1 lemon, zest only2 medium free-range eggs, beaten250g/9oz self-raising flour1 tsp mixed spice200g/7oz light soft brown sugar (or a mix of 100g/3½oz caster and 100g/3½oz dark brown sugar) 300ml/½ pint strong tea, made with 3 teabags of Earl Grey or English Breakfast 350g/12oz dried mixed fruit, such as raisins, sultanas, chopped dates, currants, mixed peel etc. 1 lemon, zest only 2 medium free-range eggs, beaten 250g/9oz self-raising flour 1 tsp mixed spice 200g/7oz light soft brown sugar (or a mix of 100g/3½oz caster and 100g/3½oz dark brown sugar) 500g/1lb 2oz fresh or frozen kea plums or damsons, stoned300g/10½oz caster sugar 500g/1lb 2oz fresh or frozen kea plums or damsons, stoned 300g/10½oz caster sugar Method For the tea loaf, begin by making the tea in pot or jug and allow it to steep for 10 minutes. Place the fruit and the zest in a bowl and cover with the hot tea, leave to soak for a couple of hours or ideally overnight. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a large loaf tin (approximately 23x13x8cm/9x5x3¼in) with parchment. In a bowl, beat together the eggs and brown sugar using a wooden spoon, then stir in the flour, mixed spice and tea-soaked fruit. Mix well to combine. Pour the mixture into the greased and lined tin and bake for 1¼–1½ hours. The cake is cooked when a skewer comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. To make the compôte, mix the stoned plums or damsons in a large saucepan with a tiny splash of water if using fresh fruit (it won’t be needed if the fruit has been frozen and defrosted). Add the sugar and stir over a low heat until dissolved, then increase the heat and bring to a boil. Pour into a sterilised jars to store or allow to cool and use immediately. Serve the tea loaf in slices with butter the compôte and a cup of tea. For the tea loaf, begin by making the tea in pot or jug and allow it to steep for 10 minutes. Place the fruit and the zest in a bowl and cover with the hot tea, leave to soak for a couple of hours or ideally overnight. For the tea loaf, begin by making the tea in pot or jug and allow it to steep for 10 minutes. Place the fruit and the zest in a bowl and cover with the hot tea, leave to soak for a couple of hours or ideally overnight. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a large loaf tin (approximately 23x13x8cm/9x5x3¼in) with parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a large loaf tin (approximately 23x13x8cm/9x5x3¼in) with parchment. In a bowl, beat together the eggs and brown sugar using a wooden spoon, then stir in the flour, mixed spice and tea-soaked fruit. Mix well to combine. In a bowl, beat together the eggs and brown sugar using a wooden spoon, then stir in the flour, mixed spice and tea-soaked fruit. Mix well to combine. Pour the mixture into the greased and lined tin and bake for 1¼–1½ hours. The cake is cooked when a skewer comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. Pour the mixture into the greased and lined tin and bake for 1¼–1½ hours. The cake is cooked when a skewer comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. To make the compôte, mix the stoned plums or damsons in a large saucepan with a tiny splash of water if using fresh fruit (it won’t be needed if the fruit has been frozen and defrosted). Add the sugar and stir over a low heat until dissolved, then increase the heat and bring to a boil. Pour into a sterilised jars to store or allow to cool and use immediately. To make the compôte, mix the stoned plums or damsons in a large saucepan with a tiny splash of water if using fresh fruit (it won’t be needed if the fruit has been frozen and defrosted). Add the sugar and stir over a low heat until dissolved, then increase the heat and bring to a boil. Pour into a sterilised jars to store or allow to cool and use immediately. Serve the tea loaf in slices with butter the compôte and a cup of tea. Serve the tea loaf in slices with butter the compôte and a cup of tea. Recipe tips The amount of sugar used in the kea plum compôte depends on personal taste, add more or less as you prefer."
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b84a37953b913dd6239665a1dcd549a6042567dce5a404219908ddfadb3e5235
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Hoisin duck 'sausage' rolls recipe
Preheat the oven to 190C/170C Fan/Gas 5, if not marinating, otherwise preheat 10 minutes before cooking.To make the marinade, place all the ingredients in a bowl and mix well to combine.To make the hoisin duck ‘sausage’ rolls, use a sharp knife to carefully score the duck skin in diagonal lines, then rub the marinade all over the duck, making sure to rub it inside the scored lines. You can then either leave the duck to marinate for a few hours or place it on a roasting tray straight away and cook it for 45 minutes.Once cooked, remove the duck from the oven and turn the oven temperature up to 220C/200C Fan/Gas 7.Remove the duck meat from the bone, and use two forks to shred the duck meat, fat and skin into fine pieces. If the meat is still pink, don't worry as this will be going back in the oven.Once shredded, add the duck to a food processor along with the spring onions and pancetta and pulse until almost smooth, similar to the consistency of sausagemeat. Set aside.To make the hoisin sauce, combine all the ingredients in a bowl and mix well. Spoon 4 tablespoons of the sauce into the shredded duck mixture and mix to combine.Next, assemble your rolls. Ensure the duck is cool to the touch before assembling the pastry (it should be by now). Cut the sheet of puff pastry into four long strips widthways (approximately 26x9cm/10½x3½in) and spread ½ tablespoon of hoisin sauce over each piece. Divide the duck mixture into four and distribute it down the middle of each strip. Now fold over each pastry strip lengthways to enclose the meat and, using a fork, press down to seal tightly and create a pattern down each side. Cut each log into 8 pieces, each 4cm/1½in long.Brush the beaten egg over each roll and sprinkle with a few sesame seeds. Arrange them on a baking tray lined with parchment paper and, if your kitchen is warm and your pastry is getting warm and soft, place in the freezer for about 10 minutes to firm up – this will help the pastry rise when you bake the rolls.Bake in the oven for 20–25 minutes until the pastry has puffed up and is golden brown. You can serve any extra sauce on the side. Preheat the oven to 190C/170C Fan/Gas 5, if not marinating, otherwise preheat 10 minutes before cooking. Preheat the oven to 190C/170C Fan/Gas 5, if not marinating, otherwise preheat 10 minutes before cooking. To make the marinade, place all the ingredients in a bowl and mix well to combine. To make the marinade, place all the ingredients in a bowl and mix well to combine. To make the hoisin duck ‘sausage’ rolls, use a sharp knife to carefully score the duck skin in diagonal lines, then rub the marinade all over the duck, making sure to rub it inside the scored lines. You can then either leave the duck to marinate for a few hours or place it on a roasting tray straight away and cook it for 45 minutes. To make the hoisin duck ‘sausage’ rolls, use a sharp knife to carefully score the duck skin in diagonal lines, then rub the marinade all over the duck, making sure to rub it inside the scored lines. You can then either leave the duck to marinate for a few hours or place it on a roasting tray straight away and cook it for 45 minutes. Once cooked, remove the duck from the oven and turn the oven temperature up to 220C/200C Fan/Gas 7. Once cooked, remove the duck from the oven and turn the oven temperature up to 220C/200C Fan/Gas 7. Remove the duck meat from the bone, and use two forks to shred the duck meat, fat and skin into fine pieces. If the meat is still pink, don't worry as this will be going back in the oven. Remove the duck meat from the bone, and use two forks to shred the duck meat, fat and skin into fine pieces. If the meat is still pink, don't worry as this will be going back in the oven. Once shredded, add the duck to a food processor along with the spring onions and pancetta and pulse until almost smooth, similar to the consistency of sausagemeat. Set aside. Once shredded, add the duck to a food processor along with the spring onions and pancetta and pulse until almost smooth, similar to the consistency of sausagemeat. Set aside. To make the hoisin sauce, combine all the ingredients in a bowl and mix well. Spoon 4 tablespoons of the sauce into the shredded duck mixture and mix to combine. To make the hoisin sauce, combine all the ingredients in a bowl and mix well. Spoon 4 tablespoons of the sauce into the shredded duck mixture and mix to combine. Next, assemble your rolls. Ensure the duck is cool to the touch before assembling the pastry (it should be by now). Cut the sheet of puff pastry into four long strips widthways (approximately 26x9cm/10½x3½in) and spread ½ tablespoon of hoisin sauce over each piece. Divide the duck mixture into four and distribute it down the middle of each strip. Now fold over each pastry strip lengthways to enclose the meat and, using a fork, press down to seal tightly and create a pattern down each side. Cut each log into 8 pieces, each 4cm/1½in long. Next, assemble your rolls. Ensure the duck is cool to the touch before assembling the pastry (it should be by now). Cut the sheet of puff pastry into four long strips widthways (approximately 26x9cm/10½x3½in) and spread ½ tablespoon of hoisin sauce over each piece. Divide the duck mixture into four and distribute it down the middle of each strip. Now fold over each pastry strip lengthways to enclose the meat and, using a fork, press down to seal tightly and create a pattern down each side. Cut each log into 8 pieces, each 4cm/1½in long. Brush the beaten egg over each roll and sprinkle with a few sesame seeds. Arrange them on a baking tray lined with parchment paper and, if your kitchen is warm and your pastry is getting warm and soft, place in the freezer for about 10 minutes to firm up – this will help the pastry rise when you bake the rolls. Brush the beaten egg over each roll and sprinkle with a few sesame seeds. Arrange them on a baking tray lined with parchment paper and, if your kitchen is warm and your pastry is getting warm and soft, place in the freezer for about 10 minutes to firm up – this will help the pastry rise when you bake the rolls. Bake in the oven for 20–25 minutes until the pastry has puffed up and is golden brown. You can serve any extra sauce on the side. Bake in the oven for 20–25 minutes until the pastry has puffed up and is golden brown. You can serve any extra sauce on the side.
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"title": "Hoisin duck 'sausage' rolls recipe",
"content": "Preheat the oven to 190C/170C Fan/Gas 5, if not marinating, otherwise preheat 10 minutes before cooking.To make the marinade, place all the ingredients in a bowl and mix well to combine.To make the hoisin duck ‘sausage’ rolls, use a sharp knife to carefully score the duck skin in diagonal lines, then rub the marinade all over the duck, making sure to rub it inside the scored lines. You can then either leave the duck to marinate for a few hours or place it on a roasting tray straight away and cook it for 45 minutes.Once cooked, remove the duck from the oven and turn the oven temperature up to 220C/200C Fan/Gas 7.Remove the duck meat from the bone, and use two forks to shred the duck meat, fat and skin into fine pieces. If the meat is still pink, don't worry as this will be going back in the oven.Once shredded, add the duck to a food processor along with the spring onions and pancetta and pulse until almost smooth, similar to the consistency of sausagemeat. Set aside.To make the hoisin sauce, combine all the ingredients in a bowl and mix well. Spoon 4 tablespoons of the sauce into the shredded duck mixture and mix to combine.Next, assemble your rolls. Ensure the duck is cool to the touch before assembling the pastry (it should be by now). Cut the sheet of puff pastry into four long strips widthways (approximately 26x9cm/10½x3½in) and spread ½ tablespoon of hoisin sauce over each piece. Divide the duck mixture into four and distribute it down the middle of each strip. Now fold over each pastry strip lengthways to enclose the meat and, using a fork, press down to seal tightly and create a pattern down each side. Cut each log into 8 pieces, each 4cm/1½in long.Brush the beaten egg over each roll and sprinkle with a few sesame seeds. Arrange them on a baking tray lined with parchment paper and, if your kitchen is warm and your pastry is getting warm and soft, place in the freezer for about 10 minutes to firm up – this will help the pastry rise when you bake the rolls.Bake in the oven for 20–25 minutes until the pastry has puffed up and is golden brown. You can serve any extra sauce on the side. Preheat the oven to 190C/170C Fan/Gas 5, if not marinating, otherwise preheat 10 minutes before cooking. Preheat the oven to 190C/170C Fan/Gas 5, if not marinating, otherwise preheat 10 minutes before cooking. To make the marinade, place all the ingredients in a bowl and mix well to combine. To make the marinade, place all the ingredients in a bowl and mix well to combine. To make the hoisin duck ‘sausage’ rolls, use a sharp knife to carefully score the duck skin in diagonal lines, then rub the marinade all over the duck, making sure to rub it inside the scored lines. You can then either leave the duck to marinate for a few hours or place it on a roasting tray straight away and cook it for 45 minutes. To make the hoisin duck ‘sausage’ rolls, use a sharp knife to carefully score the duck skin in diagonal lines, then rub the marinade all over the duck, making sure to rub it inside the scored lines. You can then either leave the duck to marinate for a few hours or place it on a roasting tray straight away and cook it for 45 minutes. Once cooked, remove the duck from the oven and turn the oven temperature up to 220C/200C Fan/Gas 7. Once cooked, remove the duck from the oven and turn the oven temperature up to 220C/200C Fan/Gas 7. Remove the duck meat from the bone, and use two forks to shred the duck meat, fat and skin into fine pieces. If the meat is still pink, don't worry as this will be going back in the oven. Remove the duck meat from the bone, and use two forks to shred the duck meat, fat and skin into fine pieces. If the meat is still pink, don't worry as this will be going back in the oven. Once shredded, add the duck to a food processor along with the spring onions and pancetta and pulse until almost smooth, similar to the consistency of sausagemeat. Set aside. Once shredded, add the duck to a food processor along with the spring onions and pancetta and pulse until almost smooth, similar to the consistency of sausagemeat. Set aside. To make the hoisin sauce, combine all the ingredients in a bowl and mix well. Spoon 4 tablespoons of the sauce into the shredded duck mixture and mix to combine. To make the hoisin sauce, combine all the ingredients in a bowl and mix well. Spoon 4 tablespoons of the sauce into the shredded duck mixture and mix to combine. Next, assemble your rolls. Ensure the duck is cool to the touch before assembling the pastry (it should be by now). Cut the sheet of puff pastry into four long strips widthways (approximately 26x9cm/10½x3½in) and spread ½ tablespoon of hoisin sauce over each piece. Divide the duck mixture into four and distribute it down the middle of each strip. Now fold over each pastry strip lengthways to enclose the meat and, using a fork, press down to seal tightly and create a pattern down each side. Cut each log into 8 pieces, each 4cm/1½in long. Next, assemble your rolls. Ensure the duck is cool to the touch before assembling the pastry (it should be by now). Cut the sheet of puff pastry into four long strips widthways (approximately 26x9cm/10½x3½in) and spread ½ tablespoon of hoisin sauce over each piece. Divide the duck mixture into four and distribute it down the middle of each strip. Now fold over each pastry strip lengthways to enclose the meat and, using a fork, press down to seal tightly and create a pattern down each side. Cut each log into 8 pieces, each 4cm/1½in long. Brush the beaten egg over each roll and sprinkle with a few sesame seeds. Arrange them on a baking tray lined with parchment paper and, if your kitchen is warm and your pastry is getting warm and soft, place in the freezer for about 10 minutes to firm up – this will help the pastry rise when you bake the rolls. Brush the beaten egg over each roll and sprinkle with a few sesame seeds. Arrange them on a baking tray lined with parchment paper and, if your kitchen is warm and your pastry is getting warm and soft, place in the freezer for about 10 minutes to firm up – this will help the pastry rise when you bake the rolls. Bake in the oven for 20–25 minutes until the pastry has puffed up and is golden brown. You can serve any extra sauce on the side. Bake in the oven for 20–25 minutes until the pastry has puffed up and is golden brown. You can serve any extra sauce on the side."
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6b6fe73a490231836434142833bb4c3f81f928a078b502c0ffd233ae71da9523
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Spiced pavlova with plums and cherries recipe
To make the meringue, preheat the oven to 150C/130C Fan/Gas 2. Draw a circle of around 23cm/9in in diameter on a sheet of baking parchment and then use the sheet to line a baking tray.Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl. Mix the cinnamon with the sugar, then start adding this gradually to the eggs, a tablespoon at a time to start with and then slightly more, beating between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold in.Use a few blobs of the meringue to secure the baking parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side.Bake in the oven for around an hour and 15 minutes, to an hour and a half. The meringue should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue to cool completely.To make the filling, put the dried cherries in a small saucepan with the kirsch. Bring to the boil, then turn down and simmer until the cherries are soft and plump and most of the kirsch has been absorbed. To make the spiced plums, heat the wine, orange juice, sugar, spices and orange zest into a saucepan. Stir on the low heat until the sugar has dissolved, then bring to the boil and simmer for a few minutes until the mixture is syrupy. Add the plums and poach in the liquid for a few minutes, or until soft but still holding their shape.Remove the plums from the liquid, peeling off the skins as you go – they should just fall off. Strain the cooking liquid.To assemble, add the icing sugar and cinnamon (if using) to the whipped cream, then stir a couple of tablespoons of the plum liquid with the cherries. Put the cream over the meringue base, top with the plums and drizzle over any remaining liquid. To make the meringue, preheat the oven to 150C/130C Fan/Gas 2. Draw a circle of around 23cm/9in in diameter on a sheet of baking parchment and then use the sheet to line a baking tray. To make the meringue, preheat the oven to 150C/130C Fan/Gas 2. Draw a circle of around 23cm/9in in diameter on a sheet of baking parchment and then use the sheet to line a baking tray. Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl. Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl. Mix the cinnamon with the sugar, then start adding this gradually to the eggs, a tablespoon at a time to start with and then slightly more, beating between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold in. Mix the cinnamon with the sugar, then start adding this gradually to the eggs, a tablespoon at a time to start with and then slightly more, beating between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold in. Use a few blobs of the meringue to secure the baking parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side. Use a few blobs of the meringue to secure the baking parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side. Bake in the oven for around an hour and 15 minutes, to an hour and a half. The meringue should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue to cool completely. Bake in the oven for around an hour and 15 minutes, to an hour and a half. The meringue should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue to cool completely. To make the filling, put the dried cherries in a small saucepan with the kirsch. Bring to the boil, then turn down and simmer until the cherries are soft and plump and most of the kirsch has been absorbed. To make the filling, put the dried cherries in a small saucepan with the kirsch. Bring to the boil, then turn down and simmer until the cherries are soft and plump and most of the kirsch has been absorbed. To make the spiced plums, heat the wine, orange juice, sugar, spices and orange zest into a saucepan. Stir on the low heat until the sugar has dissolved, then bring to the boil and simmer for a few minutes until the mixture is syrupy. Add the plums and poach in the liquid for a few minutes, or until soft but still holding their shape. To make the spiced plums, heat the wine, orange juice, sugar, spices and orange zest into a saucepan. Stir on the low heat until the sugar has dissolved, then bring to the boil and simmer for a few minutes until the mixture is syrupy. Add the plums and poach in the liquid for a few minutes, or until soft but still holding their shape. Remove the plums from the liquid, peeling off the skins as you go – they should just fall off. Strain the cooking liquid. Remove the plums from the liquid, peeling off the skins as you go – they should just fall off. Strain the cooking liquid. To assemble, add the icing sugar and cinnamon (if using) to the whipped cream, then stir a couple of tablespoons of the plum liquid with the cherries. Put the cream over the meringue base, top with the plums and drizzle over any remaining liquid. To assemble, add the icing sugar and cinnamon (if using) to the whipped cream, then stir a couple of tablespoons of the plum liquid with the cherries. Put the cream over the meringue base, top with the plums and drizzle over any remaining liquid.
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"title": "Spiced pavlova with plums and cherries recipe",
"content": "To make the meringue, preheat the oven to 150C/130C Fan/Gas 2. Draw a circle of around 23cm/9in in diameter on a sheet of baking parchment and then use the sheet to line a baking tray.Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl. Mix the cinnamon with the sugar, then start adding this gradually to the eggs, a tablespoon at a time to start with and then slightly more, beating between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold in.Use a few blobs of the meringue to secure the baking parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side.Bake in the oven for around an hour and 15 minutes, to an hour and a half. The meringue should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue to cool completely.To make the filling, put the dried cherries in a small saucepan with the kirsch. Bring to the boil, then turn down and simmer until the cherries are soft and plump and most of the kirsch has been absorbed. To make the spiced plums, heat the wine, orange juice, sugar, spices and orange zest into a saucepan. Stir on the low heat until the sugar has dissolved, then bring to the boil and simmer for a few minutes until the mixture is syrupy. Add the plums and poach in the liquid for a few minutes, or until soft but still holding their shape.Remove the plums from the liquid, peeling off the skins as you go – they should just fall off. Strain the cooking liquid.To assemble, add the icing sugar and cinnamon (if using) to the whipped cream, then stir a couple of tablespoons of the plum liquid with the cherries. Put the cream over the meringue base, top with the plums and drizzle over any remaining liquid. To make the meringue, preheat the oven to 150C/130C Fan/Gas 2. Draw a circle of around 23cm/9in in diameter on a sheet of baking parchment and then use the sheet to line a baking tray. To make the meringue, preheat the oven to 150C/130C Fan/Gas 2. Draw a circle of around 23cm/9in in diameter on a sheet of baking parchment and then use the sheet to line a baking tray. Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl. Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl. Mix the cinnamon with the sugar, then start adding this gradually to the eggs, a tablespoon at a time to start with and then slightly more, beating between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold in. Mix the cinnamon with the sugar, then start adding this gradually to the eggs, a tablespoon at a time to start with and then slightly more, beating between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold in. Use a few blobs of the meringue to secure the baking parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side. Use a few blobs of the meringue to secure the baking parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side. Bake in the oven for around an hour and 15 minutes, to an hour and a half. The meringue should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue to cool completely. Bake in the oven for around an hour and 15 minutes, to an hour and a half. The meringue should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue to cool completely. To make the filling, put the dried cherries in a small saucepan with the kirsch. Bring to the boil, then turn down and simmer until the cherries are soft and plump and most of the kirsch has been absorbed. To make the filling, put the dried cherries in a small saucepan with the kirsch. Bring to the boil, then turn down and simmer until the cherries are soft and plump and most of the kirsch has been absorbed. To make the spiced plums, heat the wine, orange juice, sugar, spices and orange zest into a saucepan. Stir on the low heat until the sugar has dissolved, then bring to the boil and simmer for a few minutes until the mixture is syrupy. Add the plums and poach in the liquid for a few minutes, or until soft but still holding their shape. To make the spiced plums, heat the wine, orange juice, sugar, spices and orange zest into a saucepan. Stir on the low heat until the sugar has dissolved, then bring to the boil and simmer for a few minutes until the mixture is syrupy. Add the plums and poach in the liquid for a few minutes, or until soft but still holding their shape. Remove the plums from the liquid, peeling off the skins as you go – they should just fall off. Strain the cooking liquid. Remove the plums from the liquid, peeling off the skins as you go – they should just fall off. Strain the cooking liquid. To assemble, add the icing sugar and cinnamon (if using) to the whipped cream, then stir a couple of tablespoons of the plum liquid with the cherries. Put the cream over the meringue base, top with the plums and drizzle over any remaining liquid. To assemble, add the icing sugar and cinnamon (if using) to the whipped cream, then stir a couple of tablespoons of the plum liquid with the cherries. Put the cream over the meringue base, top with the plums and drizzle over any remaining liquid."
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6867a3c02625e08a624baea7f6da0fdb66300539e07ea670aeb48b12791e7e48
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Preserved plum tart recipe
For the preserved fruit, prepare your preserving jars by washing them in hot soapy water. Sterilise the jars and a knife by washing them in the dishwasher. Keep them warm in the oven until you’re ready to fill them.Add the sugar and 400ml/14fl oz water to a pan and heat gently, stirring until the sugar dissolves. Bring to a boil, stop stirring and boil for 1-2 minutes. Turn off the heat and work quickly so that the syrup doesn’t cool too much.Fill the sterilised jars with plums and pour the hot syrup on top, leaving 2.5cm/1in of space at the top of the jar. Run a sterilised knife between the fruit and the edge of the jar to remove any air bubbles.Wipe the rims with a clean cloth and screw on the lids. Place the jars in a deep pan and cover with cold water. Turn on the heat and bring to a boil. Cook for 20 minutes in boiling water, then turn off the heat and leave to cool in the pan.If the canning process has been successful the lid should be concave and not spring back when pressed in the centre. Store the preserved fruit in a cool, dark place. Unopened jars should keep for a year; opened jars will keep for around three weeks in the fridge.For the sweet shortcrust pastry, sift together the flour and icing sugar in a mixing bowl. Tip in the cubes of butter and rub with your fingers until the mixture resembles breadcrumbs.Add the egg yolk and work together with your hands, adding a little ice cold water if necessary to bring the pastry together. Wrap in cling film and leave to rest in the fridge for at least 10 minutes.This amount of pastry is enough for two tarts, so keep half in the fridge or freezer to use another time.Preheat the oven to 180C/350F/Gas 4.Remove the pastry from the fridge and roll out on a floured surface into a large circle, as thin as possible, about 2-3mm thick. Carefully place the pastry over the tart tin and press down with a rolling pin to trim the edges. Gently push the pastry into the ridges and chill until neededFor the frangipane, beat the butter and sugar together using an electric mixer or hand mixer, until light and fluffy. Beat in the egg and then fold in the ground almondsSpoon the frangipane into the pastry case and smooth over the top. Bake for 30-40 minutes, or until the filling has puffed up and the pastry is crisp.Drain the preserved plums, reserving the liquid. Cut each half in three wedges and arrange over the top of the baked tart.Place the preserving liquid in a small saucepan and bring to a boil. Boil for two minutes, or until the volume of liquid has reduced by half. Remove from the heat and cool slightly. Brush the reduced preserving liquid over the tart to glaze. For the preserved fruit, prepare your preserving jars by washing them in hot soapy water. Sterilise the jars and a knife by washing them in the dishwasher. Keep them warm in the oven until you’re ready to fill them. For the preserved fruit, prepare your preserving jars by washing them in hot soapy water. Sterilise the jars and a knife by washing them in the dishwasher. Keep them warm in the oven until you’re ready to fill them. Add the sugar and 400ml/14fl oz water to a pan and heat gently, stirring until the sugar dissolves. Bring to a boil, stop stirring and boil for 1-2 minutes. Turn off the heat and work quickly so that the syrup doesn’t cool too much. Add the sugar and 400ml/14fl oz water to a pan and heat gently, stirring until the sugar dissolves. Bring to a boil, stop stirring and boil for 1-2 minutes. Turn off the heat and work quickly so that the syrup doesn’t cool too much. Fill the sterilised jars with plums and pour the hot syrup on top, leaving 2.5cm/1in of space at the top of the jar. Run a sterilised knife between the fruit and the edge of the jar to remove any air bubbles. Fill the sterilised jars with plums and pour the hot syrup on top, leaving 2.5cm/1in of space at the top of the jar. Run a sterilised knife between the fruit and the edge of the jar to remove any air bubbles. Wipe the rims with a clean cloth and screw on the lids. Place the jars in a deep pan and cover with cold water. Turn on the heat and bring to a boil. Cook for 20 minutes in boiling water, then turn off the heat and leave to cool in the pan. Wipe the rims with a clean cloth and screw on the lids. Place the jars in a deep pan and cover with cold water. Turn on the heat and bring to a boil. Cook for 20 minutes in boiling water, then turn off the heat and leave to cool in the pan. If the canning process has been successful the lid should be concave and not spring back when pressed in the centre. Store the preserved fruit in a cool, dark place. Unopened jars should keep for a year; opened jars will keep for around three weeks in the fridge. If the canning process has been successful the lid should be concave and not spring back when pressed in the centre. Store the preserved fruit in a cool, dark place. Unopened jars should keep for a year; opened jars will keep for around three weeks in the fridge. For the sweet shortcrust pastry, sift together the flour and icing sugar in a mixing bowl. Tip in the cubes of butter and rub with your fingers until the mixture resembles breadcrumbs. For the sweet shortcrust pastry, sift together the flour and icing sugar in a mixing bowl. Tip in the cubes of butter and rub with your fingers until the mixture resembles breadcrumbs. Add the egg yolk and work together with your hands, adding a little ice cold water if necessary to bring the pastry together. Wrap in cling film and leave to rest in the fridge for at least 10 minutes. Add the egg yolk and work together with your hands, adding a little ice cold water if necessary to bring the pastry together. Wrap in cling film and leave to rest in the fridge for at least 10 minutes. This amount of pastry is enough for two tarts, so keep half in the fridge or freezer to use another time. This amount of pastry is enough for two tarts, so keep half in the fridge or freezer to use another time. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Remove the pastry from the fridge and roll out on a floured surface into a large circle, as thin as possible, about 2-3mm thick. Carefully place the pastry over the tart tin and press down with a rolling pin to trim the edges. Gently push the pastry into the ridges and chill until needed Remove the pastry from the fridge and roll out on a floured surface into a large circle, as thin as possible, about 2-3mm thick. Carefully place the pastry over the tart tin and press down with a rolling pin to trim the edges. Gently push the pastry into the ridges and chill until needed For the frangipane, beat the butter and sugar together using an electric mixer or hand mixer, until light and fluffy. Beat in the egg and then fold in the ground almonds For the frangipane, beat the butter and sugar together using an electric mixer or hand mixer, until light and fluffy. Beat in the egg and then fold in the ground almonds Spoon the frangipane into the pastry case and smooth over the top. Bake for 30-40 minutes, or until the filling has puffed up and the pastry is crisp. Spoon the frangipane into the pastry case and smooth over the top. Bake for 30-40 minutes, or until the filling has puffed up and the pastry is crisp. Drain the preserved plums, reserving the liquid. Cut each half in three wedges and arrange over the top of the baked tart. Drain the preserved plums, reserving the liquid. Cut each half in three wedges and arrange over the top of the baked tart. Place the preserving liquid in a small saucepan and bring to a boil. Boil for two minutes, or until the volume of liquid has reduced by half. Remove from the heat and cool slightly. Brush the reduced preserving liquid over the tart to glaze. Place the preserving liquid in a small saucepan and bring to a boil. Boil for two minutes, or until the volume of liquid has reduced by half. Remove from the heat and cool slightly. Brush the reduced preserving liquid over the tart to glaze.
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"url": "https://www.bbc.co.uk/food/recipes/preserved_plum_tart_50938",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Preserved plum tart recipe",
"content": "For the preserved fruit, prepare your preserving jars by washing them in hot soapy water. Sterilise the jars and a knife by washing them in the dishwasher. Keep them warm in the oven until you’re ready to fill them.Add the sugar and 400ml/14fl oz water to a pan and heat gently, stirring until the sugar dissolves. Bring to a boil, stop stirring and boil for 1-2 minutes. Turn off the heat and work quickly so that the syrup doesn’t cool too much.Fill the sterilised jars with plums and pour the hot syrup on top, leaving 2.5cm/1in of space at the top of the jar. Run a sterilised knife between the fruit and the edge of the jar to remove any air bubbles.Wipe the rims with a clean cloth and screw on the lids. Place the jars in a deep pan and cover with cold water. Turn on the heat and bring to a boil. Cook for 20 minutes in boiling water, then turn off the heat and leave to cool in the pan.If the canning process has been successful the lid should be concave and not spring back when pressed in the centre. Store the preserved fruit in a cool, dark place. Unopened jars should keep for a year; opened jars will keep for around three weeks in the fridge.For the sweet shortcrust pastry, sift together the flour and icing sugar in a mixing bowl. Tip in the cubes of butter and rub with your fingers until the mixture resembles breadcrumbs.Add the egg yolk and work together with your hands, adding a little ice cold water if necessary to bring the pastry together. Wrap in cling film and leave to rest in the fridge for at least 10 minutes.This amount of pastry is enough for two tarts, so keep half in the fridge or freezer to use another time.Preheat the oven to 180C/350F/Gas 4.Remove the pastry from the fridge and roll out on a floured surface into a large circle, as thin as possible, about 2-3mm thick. Carefully place the pastry over the tart tin and press down with a rolling pin to trim the edges. Gently push the pastry into the ridges and chill until neededFor the frangipane, beat the butter and sugar together using an electric mixer or hand mixer, until light and fluffy. Beat in the egg and then fold in the ground almondsSpoon the frangipane into the pastry case and smooth over the top. Bake for 30-40 minutes, or until the filling has puffed up and the pastry is crisp.Drain the preserved plums, reserving the liquid. Cut each half in three wedges and arrange over the top of the baked tart.Place the preserving liquid in a small saucepan and bring to a boil. Boil for two minutes, or until the volume of liquid has reduced by half. Remove from the heat and cool slightly. Brush the reduced preserving liquid over the tart to glaze. For the preserved fruit, prepare your preserving jars by washing them in hot soapy water. Sterilise the jars and a knife by washing them in the dishwasher. Keep them warm in the oven until you’re ready to fill them. For the preserved fruit, prepare your preserving jars by washing them in hot soapy water. Sterilise the jars and a knife by washing them in the dishwasher. Keep them warm in the oven until you’re ready to fill them. Add the sugar and 400ml/14fl oz water to a pan and heat gently, stirring until the sugar dissolves. Bring to a boil, stop stirring and boil for 1-2 minutes. Turn off the heat and work quickly so that the syrup doesn’t cool too much. Add the sugar and 400ml/14fl oz water to a pan and heat gently, stirring until the sugar dissolves. Bring to a boil, stop stirring and boil for 1-2 minutes. Turn off the heat and work quickly so that the syrup doesn’t cool too much. Fill the sterilised jars with plums and pour the hot syrup on top, leaving 2.5cm/1in of space at the top of the jar. Run a sterilised knife between the fruit and the edge of the jar to remove any air bubbles. Fill the sterilised jars with plums and pour the hot syrup on top, leaving 2.5cm/1in of space at the top of the jar. Run a sterilised knife between the fruit and the edge of the jar to remove any air bubbles. Wipe the rims with a clean cloth and screw on the lids. Place the jars in a deep pan and cover with cold water. Turn on the heat and bring to a boil. Cook for 20 minutes in boiling water, then turn off the heat and leave to cool in the pan. Wipe the rims with a clean cloth and screw on the lids. Place the jars in a deep pan and cover with cold water. Turn on the heat and bring to a boil. Cook for 20 minutes in boiling water, then turn off the heat and leave to cool in the pan. If the canning process has been successful the lid should be concave and not spring back when pressed in the centre. Store the preserved fruit in a cool, dark place. Unopened jars should keep for a year; opened jars will keep for around three weeks in the fridge. If the canning process has been successful the lid should be concave and not spring back when pressed in the centre. Store the preserved fruit in a cool, dark place. Unopened jars should keep for a year; opened jars will keep for around three weeks in the fridge. For the sweet shortcrust pastry, sift together the flour and icing sugar in a mixing bowl. Tip in the cubes of butter and rub with your fingers until the mixture resembles breadcrumbs. For the sweet shortcrust pastry, sift together the flour and icing sugar in a mixing bowl. Tip in the cubes of butter and rub with your fingers until the mixture resembles breadcrumbs. Add the egg yolk and work together with your hands, adding a little ice cold water if necessary to bring the pastry together. Wrap in cling film and leave to rest in the fridge for at least 10 minutes. Add the egg yolk and work together with your hands, adding a little ice cold water if necessary to bring the pastry together. Wrap in cling film and leave to rest in the fridge for at least 10 minutes. This amount of pastry is enough for two tarts, so keep half in the fridge or freezer to use another time. This amount of pastry is enough for two tarts, so keep half in the fridge or freezer to use another time. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Remove the pastry from the fridge and roll out on a floured surface into a large circle, as thin as possible, about 2-3mm thick. Carefully place the pastry over the tart tin and press down with a rolling pin to trim the edges. Gently push the pastry into the ridges and chill until needed Remove the pastry from the fridge and roll out on a floured surface into a large circle, as thin as possible, about 2-3mm thick. Carefully place the pastry over the tart tin and press down with a rolling pin to trim the edges. Gently push the pastry into the ridges and chill until needed For the frangipane, beat the butter and sugar together using an electric mixer or hand mixer, until light and fluffy. Beat in the egg and then fold in the ground almonds For the frangipane, beat the butter and sugar together using an electric mixer or hand mixer, until light and fluffy. Beat in the egg and then fold in the ground almonds Spoon the frangipane into the pastry case and smooth over the top. Bake for 30-40 minutes, or until the filling has puffed up and the pastry is crisp. Spoon the frangipane into the pastry case and smooth over the top. Bake for 30-40 minutes, or until the filling has puffed up and the pastry is crisp. Drain the preserved plums, reserving the liquid. Cut each half in three wedges and arrange over the top of the baked tart. Drain the preserved plums, reserving the liquid. Cut each half in three wedges and arrange over the top of the baked tart. Place the preserving liquid in a small saucepan and bring to a boil. Boil for two minutes, or until the volume of liquid has reduced by half. Remove from the heat and cool slightly. Brush the reduced preserving liquid over the tart to glaze. Place the preserving liquid in a small saucepan and bring to a boil. Boil for two minutes, or until the volume of liquid has reduced by half. Remove from the heat and cool slightly. Brush the reduced preserving liquid over the tart to glaze."
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Warm pancetta and Brussels sprouts salad recipe
Warm salad of pancetta, sweet potato and Brussels sprouts An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_winter_salad_01455_16x9.jpg A warm and indulgent festive salad that works well as a starter or buffet dish. 2 sweet potatoes, peeled and diced120g/4½oz Brussels sprouts, peeled, trimmed and halved5 plums, stones removed, sliced into wedges1 tbsp vegetable or olive oil, for roasting2 tsp freshly chopped thyme3 tbsp maple syrup1 orange, juice and zest onlysalt and freshly ground black pepper 2 sweet potatoes, peeled and diced 120g/4½oz Brussels sprouts, peeled, trimmed and halved 5 plums, stones removed, sliced into wedges 1 tbsp vegetable or olive oil, for roasting 2 tsp freshly chopped thyme 3 tbsp maple syrup 1 orange, juice and zest only salt and freshly ground black pepper 1 tsp olive oil, for frying100g/3½oz pancetta 1 tsp olive oil, for frying 100g/3½oz pancetta 4 tbsp extra virgin olive oil1 tbsp apple cider vinegar1 garlic clove, crushed1 tsp runny honey10 hazelnuts, roughly chopped2 tbps freshly chopped mixed herbs, such as chives, thyme and parsley 4 tbsp extra virgin olive oil 1 tbsp apple cider vinegar 1 garlic clove, crushed 1 tsp runny honey 10 hazelnuts, roughly chopped 2 tbps freshly chopped mixed herbs, such as chives, thyme and parsley 1 radicchio, leaves separated, to serve1 frisée lettuce, leaves separated, to serve2 tbsp pumpkin seedsedible organic flowers or sprigs of thyme, to garnish (optional) 1 radicchio, leaves separated, to serve 1 frisée lettuce, leaves separated, to serve 2 tbsp pumpkin seeds edible organic flowers or sprigs of thyme, to garnish (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme. Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside. For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste. To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing. Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme. For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme. Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time. Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside. For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste. For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste. To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing. To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing. Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug. Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug. Recipe tips Radicchio and frisée are often found in ready prepared salad bags, if you find it difficult to buy them separately.
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"url": "https://www.bbc.co.uk/food/recipes/warm_winter_salad_01455",
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"title": "Warm pancetta and Brussels sprouts salad recipe",
"content": "Warm salad of pancetta, sweet potato and Brussels sprouts An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_winter_salad_01455_16x9.jpg A warm and indulgent festive salad that works well as a starter or buffet dish. 2 sweet potatoes, peeled and diced120g/4½oz Brussels sprouts, peeled, trimmed and halved5 plums, stones removed, sliced into wedges1 tbsp vegetable or olive oil, for roasting2 tsp freshly chopped thyme3 tbsp maple syrup1 orange, juice and zest onlysalt and freshly ground black pepper 2 sweet potatoes, peeled and diced 120g/4½oz Brussels sprouts, peeled, trimmed and halved 5 plums, stones removed, sliced into wedges 1 tbsp vegetable or olive oil, for roasting 2 tsp freshly chopped thyme 3 tbsp maple syrup 1 orange, juice and zest only salt and freshly ground black pepper 1 tsp olive oil, for frying100g/3½oz pancetta 1 tsp olive oil, for frying 100g/3½oz pancetta 4 tbsp extra virgin olive oil1 tbsp apple cider vinegar1 garlic clove, crushed1 tsp runny honey10 hazelnuts, roughly chopped2 tbps freshly chopped mixed herbs, such as chives, thyme and parsley 4 tbsp extra virgin olive oil 1 tbsp apple cider vinegar 1 garlic clove, crushed 1 tsp runny honey 10 hazelnuts, roughly chopped 2 tbps freshly chopped mixed herbs, such as chives, thyme and parsley 1 radicchio, leaves separated, to serve1 frisée lettuce, leaves separated, to serve2 tbsp pumpkin seedsedible organic flowers or sprigs of thyme, to garnish (optional) 1 radicchio, leaves separated, to serve 1 frisée lettuce, leaves separated, to serve 2 tbsp pumpkin seeds edible organic flowers or sprigs of thyme, to garnish (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme. Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside. For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste. To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing. Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme. For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme. Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time. Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside. Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside. For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste. For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste. To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing. To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing. Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug. Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug. Recipe tips Radicchio and frisée are often found in ready prepared salad bags, if you find it difficult to buy them separately."
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f4f6e8a5af9980a7212f599d75710af9346b8cc714d21330c1f9c1bec5f74fc8
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Grilled aubergine with miso vinaigrette recipe
Grilled aubergine with miso vinaigrette and pickled plums An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_aubergine_with_11120_16x9.jpg This recipe is a restaurant-style dish that you can recreate at home and is essentially an easy and tasty salad. 400ml/14fl oz rice vinegar200ml/7fl oz cider vinegar400g/14oz brown sugar 100g/3½oz sea saltgood pinch fennel seeds 1–2 cinnamon sticks 2 bay leaves 2 springs fresh thyme, leaves only freshly ground black pepper12 plums, stones removed and cut Into eighths 400ml/14fl oz rice vinegar 200ml/7fl oz cider vinegar 400g/14oz brown sugar 100g/3½oz sea salt good pinch fennel seeds 1–2 cinnamon sticks 2 bay leaves 2 springs fresh thyme, leaves only freshly ground black pepper 12 plums, stones removed and cut Into eighths 1 litre/1¾ pints cider vinegar large handful fig leaves, washed, cleaned and dried 1 litre/1¾ pints cider vinegar large handful fig leaves, washed, cleaned and dried 1 aubergine, sliced into 6–8 discs2 tbsp rapeseed oil, plus extra for drizzling50g/1¾oz miso paste30ml/1fl oz fig leaf vinegar (see above)150g/5½oz pickled button mushrooms, drained and sliced in half150g/5½oz girolle mushrooms2–3 pickled plums (see above)100g/3½oz hazelnuts, toasted2 figs (optional), cut into eighthsselection soft herbs, such as fresh flatleaf parsley, coriander, basil and chervil or edible flowerssalt and freshly ground black pepper 1 aubergine, sliced into 6–8 discs 2 tbsp rapeseed oil, plus extra for drizzling 50g/1¾oz miso paste 30ml/1fl oz fig leaf vinegar (see above) 150g/5½oz pickled button mushrooms, drained and sliced in half 150g/5½oz girolle mushrooms 2–3 pickled plums (see above) 100g/3½oz hazelnuts, toasted 2 figs (optional), cut into eighths selection soft herbs, such as fresh flatleaf parsley, coriander, basil and chervil or edible flowers salt and freshly ground black pepper Method To make the plums, place everything except the plums in a large saucepan and bring to a simmer, then leave the liquid to cool for 5 minutes. Place the plums in clean, sterilised jars and carefully pour the pickling liquor over the top. Screw the lids on and leave to cool, then store the pickled plums in a cool, dark place. To make the fig leaf vinegar, place the vinegar in a large saucepan and warm over a low heat. Once the vinegar is simmering, remove from the heat and leave to cool a little. Transfer the fig leaves into a clean, sterilised jar and carefully pour the vinegar over the top. Screw the lid on and store in a cool, dark place. Preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine, lightly season the aubergine discs with salt and pepper and drizzle with rapeseed oil. Preheat a grill to the highest temperature. Once hot, place the aubergines carefully on the grill pan and grill for 2–4 minutes until beautifully golden with lovely bar marks. Turn over and repeat on the other side. Remove from the grill and leave to cool to room temperature. Meanwhile, make the miso vinaigrette. Place the miso paste in a bowl, add the fig leaf vinegar and slowly pour in the rapeseed oil while continuously whisking. If the miso paste is thick, add a small amount of warm water to let down to a dressing consistency. Brush the miso vinaigrette over the aubergines and place them in the hot oven for 3–4 minutes until softened. Remove and brush again, then keep warm. To serve, place 2–3 grilled aubergine discs in the middle of a serving bowl. Place the pickled mushrooms, girolle mushrooms, pickled plums, hazelnuts and figs, if using, in a small bowl and add a tablespoon of miso vinaigrette. Toss well until everything is completely covered, then carefully spoon this on top of the aubergine and scatter the fresh herbs or flowers over the top. Add a twist of black pepper over the dish to finish and enjoy this simple recipe with staggeringly complex flavours. To make the plums, place everything except the plums in a large saucepan and bring to a simmer, then leave the liquid to cool for 5 minutes. Place the plums in clean, sterilised jars and carefully pour the pickling liquor over the top. Screw the lids on and leave to cool, then store the pickled plums in a cool, dark place. To make the plums, place everything except the plums in a large saucepan and bring to a simmer, then leave the liquid to cool for 5 minutes. Place the plums in clean, sterilised jars and carefully pour the pickling liquor over the top. Screw the lids on and leave to cool, then store the pickled plums in a cool, dark place. To make the fig leaf vinegar, place the vinegar in a large saucepan and warm over a low heat. Once the vinegar is simmering, remove from the heat and leave to cool a little. Transfer the fig leaves into a clean, sterilised jar and carefully pour the vinegar over the top. Screw the lid on and store in a cool, dark place. To make the fig leaf vinegar, place the vinegar in a large saucepan and warm over a low heat. Once the vinegar is simmering, remove from the heat and leave to cool a little. Transfer the fig leaves into a clean, sterilised jar and carefully pour the vinegar over the top. Screw the lid on and store in a cool, dark place. Preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine, lightly season the aubergine discs with salt and pepper and drizzle with rapeseed oil. Preheat a grill to the highest temperature. Once hot, place the aubergines carefully on the grill pan and grill for 2–4 minutes until beautifully golden with lovely bar marks. Turn over and repeat on the other side. Remove from the grill and leave to cool to room temperature. Preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine, lightly season the aubergine discs with salt and pepper and drizzle with rapeseed oil. Preheat a grill to the highest temperature. Once hot, place the aubergines carefully on the grill pan and grill for 2–4 minutes until beautifully golden with lovely bar marks. Turn over and repeat on the other side. Remove from the grill and leave to cool to room temperature. Meanwhile, make the miso vinaigrette. Place the miso paste in a bowl, add the fig leaf vinegar and slowly pour in the rapeseed oil while continuously whisking. If the miso paste is thick, add a small amount of warm water to let down to a dressing consistency. Brush the miso vinaigrette over the aubergines and place them in the hot oven for 3–4 minutes until softened. Remove and brush again, then keep warm. Meanwhile, make the miso vinaigrette. Place the miso paste in a bowl, add the fig leaf vinegar and slowly pour in the rapeseed oil while continuously whisking. If the miso paste is thick, add a small amount of warm water to let down to a dressing consistency. Brush the miso vinaigrette over the aubergines and place them in the hot oven for 3–4 minutes until softened. Remove and brush again, then keep warm. To serve, place 2–3 grilled aubergine discs in the middle of a serving bowl. Place the pickled mushrooms, girolle mushrooms, pickled plums, hazelnuts and figs, if using, in a small bowl and add a tablespoon of miso vinaigrette. Toss well until everything is completely covered, then carefully spoon this on top of the aubergine and scatter the fresh herbs or flowers over the top. Add a twist of black pepper over the dish to finish and enjoy this simple recipe with staggeringly complex flavours. To serve, place 2–3 grilled aubergine discs in the middle of a serving bowl. Place the pickled mushrooms, girolle mushrooms, pickled plums, hazelnuts and figs, if using, in a small bowl and add a tablespoon of miso vinaigrette. Toss well until everything is completely covered, then carefully spoon this on top of the aubergine and scatter the fresh herbs or flowers over the top. Add a twist of black pepper over the dish to finish and enjoy this simple recipe with staggeringly complex flavours. Recipe tips Mushrooms are bang on in season right now and can be pickled yourself, or shop-bought pickled button mushrooms are great. This is an interesting, umami-filled dish that will blow your guests minds at dinner parties and it is something that can be made in advance. It would work on its own as a vegan starter or main course or would be a perfect side dish for BBQ’d meats as well. The pickled plums will keep for up to 6 months and certainly for the whole winter. They are great to go back to time and time again to give a dish that little bit of a lift in the dark, cold months. The fig leaf vinegar will keep forever and is an ingredient to go back to repeatedly for sauces, dressings or even pouring a splash over blackberry sorbet – it is a unique and wonderful sweet treat.
|
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"content": "Grilled aubergine with miso vinaigrette and pickled plums An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_aubergine_with_11120_16x9.jpg This recipe is a restaurant-style dish that you can recreate at home and is essentially an easy and tasty salad. 400ml/14fl oz rice vinegar200ml/7fl oz cider vinegar400g/14oz brown sugar 100g/3½oz sea saltgood pinch fennel seeds 1–2 cinnamon sticks 2 bay leaves 2 springs fresh thyme, leaves only freshly ground black pepper12 plums, stones removed and cut Into eighths 400ml/14fl oz rice vinegar 200ml/7fl oz cider vinegar 400g/14oz brown sugar 100g/3½oz sea salt good pinch fennel seeds 1–2 cinnamon sticks 2 bay leaves 2 springs fresh thyme, leaves only freshly ground black pepper 12 plums, stones removed and cut Into eighths 1 litre/1¾ pints cider vinegar large handful fig leaves, washed, cleaned and dried 1 litre/1¾ pints cider vinegar large handful fig leaves, washed, cleaned and dried 1 aubergine, sliced into 6–8 discs2 tbsp rapeseed oil, plus extra for drizzling50g/1¾oz miso paste30ml/1fl oz fig leaf vinegar (see above)150g/5½oz pickled button mushrooms, drained and sliced in half150g/5½oz girolle mushrooms2–3 pickled plums (see above)100g/3½oz hazelnuts, toasted2 figs (optional), cut into eighthsselection soft herbs, such as fresh flatleaf parsley, coriander, basil and chervil or edible flowerssalt and freshly ground black pepper 1 aubergine, sliced into 6–8 discs 2 tbsp rapeseed oil, plus extra for drizzling 50g/1¾oz miso paste 30ml/1fl oz fig leaf vinegar (see above) 150g/5½oz pickled button mushrooms, drained and sliced in half 150g/5½oz girolle mushrooms 2–3 pickled plums (see above) 100g/3½oz hazelnuts, toasted 2 figs (optional), cut into eighths selection soft herbs, such as fresh flatleaf parsley, coriander, basil and chervil or edible flowers salt and freshly ground black pepper Method To make the plums, place everything except the plums in a large saucepan and bring to a simmer, then leave the liquid to cool for 5 minutes. Place the plums in clean, sterilised jars and carefully pour the pickling liquor over the top. Screw the lids on and leave to cool, then store the pickled plums in a cool, dark place. To make the fig leaf vinegar, place the vinegar in a large saucepan and warm over a low heat. Once the vinegar is simmering, remove from the heat and leave to cool a little. Transfer the fig leaves into a clean, sterilised jar and carefully pour the vinegar over the top. Screw the lid on and store in a cool, dark place. Preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine, lightly season the aubergine discs with salt and pepper and drizzle with rapeseed oil. Preheat a grill to the highest temperature. Once hot, place the aubergines carefully on the grill pan and grill for 2–4 minutes until beautifully golden with lovely bar marks. Turn over and repeat on the other side. Remove from the grill and leave to cool to room temperature. Meanwhile, make the miso vinaigrette. Place the miso paste in a bowl, add the fig leaf vinegar and slowly pour in the rapeseed oil while continuously whisking. If the miso paste is thick, add a small amount of warm water to let down to a dressing consistency. Brush the miso vinaigrette over the aubergines and place them in the hot oven for 3–4 minutes until softened. Remove and brush again, then keep warm. To serve, place 2–3 grilled aubergine discs in the middle of a serving bowl. Place the pickled mushrooms, girolle mushrooms, pickled plums, hazelnuts and figs, if using, in a small bowl and add a tablespoon of miso vinaigrette. Toss well until everything is completely covered, then carefully spoon this on top of the aubergine and scatter the fresh herbs or flowers over the top. Add a twist of black pepper over the dish to finish and enjoy this simple recipe with staggeringly complex flavours. To make the plums, place everything except the plums in a large saucepan and bring to a simmer, then leave the liquid to cool for 5 minutes. Place the plums in clean, sterilised jars and carefully pour the pickling liquor over the top. Screw the lids on and leave to cool, then store the pickled plums in a cool, dark place. To make the plums, place everything except the plums in a large saucepan and bring to a simmer, then leave the liquid to cool for 5 minutes. Place the plums in clean, sterilised jars and carefully pour the pickling liquor over the top. Screw the lids on and leave to cool, then store the pickled plums in a cool, dark place. To make the fig leaf vinegar, place the vinegar in a large saucepan and warm over a low heat. Once the vinegar is simmering, remove from the heat and leave to cool a little. Transfer the fig leaves into a clean, sterilised jar and carefully pour the vinegar over the top. Screw the lid on and store in a cool, dark place. To make the fig leaf vinegar, place the vinegar in a large saucepan and warm over a low heat. Once the vinegar is simmering, remove from the heat and leave to cool a little. Transfer the fig leaves into a clean, sterilised jar and carefully pour the vinegar over the top. Screw the lid on and store in a cool, dark place. Preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine, lightly season the aubergine discs with salt and pepper and drizzle with rapeseed oil. Preheat a grill to the highest temperature. Once hot, place the aubergines carefully on the grill pan and grill for 2–4 minutes until beautifully golden with lovely bar marks. Turn over and repeat on the other side. Remove from the grill and leave to cool to room temperature. Preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine, lightly season the aubergine discs with salt and pepper and drizzle with rapeseed oil. Preheat a grill to the highest temperature. Once hot, place the aubergines carefully on the grill pan and grill for 2–4 minutes until beautifully golden with lovely bar marks. Turn over and repeat on the other side. Remove from the grill and leave to cool to room temperature. Meanwhile, make the miso vinaigrette. Place the miso paste in a bowl, add the fig leaf vinegar and slowly pour in the rapeseed oil while continuously whisking. If the miso paste is thick, add a small amount of warm water to let down to a dressing consistency. Brush the miso vinaigrette over the aubergines and place them in the hot oven for 3–4 minutes until softened. Remove and brush again, then keep warm. Meanwhile, make the miso vinaigrette. Place the miso paste in a bowl, add the fig leaf vinegar and slowly pour in the rapeseed oil while continuously whisking. If the miso paste is thick, add a small amount of warm water to let down to a dressing consistency. Brush the miso vinaigrette over the aubergines and place them in the hot oven for 3–4 minutes until softened. Remove and brush again, then keep warm. To serve, place 2–3 grilled aubergine discs in the middle of a serving bowl. Place the pickled mushrooms, girolle mushrooms, pickled plums, hazelnuts and figs, if using, in a small bowl and add a tablespoon of miso vinaigrette. Toss well until everything is completely covered, then carefully spoon this on top of the aubergine and scatter the fresh herbs or flowers over the top. Add a twist of black pepper over the dish to finish and enjoy this simple recipe with staggeringly complex flavours. To serve, place 2–3 grilled aubergine discs in the middle of a serving bowl. Place the pickled mushrooms, girolle mushrooms, pickled plums, hazelnuts and figs, if using, in a small bowl and add a tablespoon of miso vinaigrette. Toss well until everything is completely covered, then carefully spoon this on top of the aubergine and scatter the fresh herbs or flowers over the top. Add a twist of black pepper over the dish to finish and enjoy this simple recipe with staggeringly complex flavours. Recipe tips Mushrooms are bang on in season right now and can be pickled yourself, or shop-bought pickled button mushrooms are great. This is an interesting, umami-filled dish that will blow your guests minds at dinner parties and it is something that can be made in advance. It would work on its own as a vegan starter or main course or would be a perfect side dish for BBQ’d meats as well. The pickled plums will keep for up to 6 months and certainly for the whole winter. They are great to go back to time and time again to give a dish that little bit of a lift in the dark, cold months. The fig leaf vinegar will keep forever and is an ingredient to go back to repeatedly for sauces, dressings or even pouring a splash over blackberry sorbet – it is a unique and wonderful sweet treat."
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Aperitivo cocktails recipe
An average of 5.0 out of 5 stars from 5 ratings Make a trio of aperitivo cocktails to delight your guests – choose from a chin chin, a plum-itivo sour or a tomatini. 45ml/3 tbsp Aperol 10ml/2 tsp limoncello180ml/6fl oz chinottotwist orange peel, for garnish 45ml/3 tbsp Aperol 10ml/2 tsp limoncello 180ml/6fl oz chinotto twist orange peel, for garnish 4 ripe plums, cut into quarters and stone removed200g/7oz sugar 4 ripe plums, cut into quarters and stone removed 200g/7oz sugar 45ml/3 tbsp London dry gin10ml/2 tsp Sipello Bitter Aperitif20ml/1fl oz plum sugar syrup (made above)15ml/1 tbsp lemon juice1 egg white candied plum slice, for garnish 45ml/3 tbsp London dry gin 10ml/2 tsp Sipello Bitter Aperitif 20ml/1fl oz plum sugar syrup (made above) 15ml/1 tbsp lemon juice 1 egg white candied plum slice, for garnish 400ml/14fl oz vodka100ml/3½fl oz olive oil 400ml/14fl oz vodka 100ml/3½fl oz olive oil 1 lime½ fresh vine tomato50ml/2fl oz olive oil washed vodka (made above)5ml/1 tsp white balsamic vinegar1 cherry tomato, to garnishsea salt flakes and pepper 1 lime ½ fresh vine tomato 50ml/2fl oz olive oil washed vodka (made above) 5ml/1 tsp white balsamic vinegar 1 cherry tomato, to garnish sea salt flakes and pepper Method To make the chin chin, add all ingredients to a spritz glass filled with ice, stir, add orange peel and enjoy!To make the plum sugar syrup, place the plums into a saucepan along with the sugar and 100ml/3½fl oz water. Bring to a gentle simmer and cook for 20 minutes. Once the plums have gone juicy and soft, remove the pan from the heat and let the mixture cool and sit overnight. Strain out the plums and put the sugar syrup into a sterilised jar for up to two weeks.To make the plum-itivo sour, add all the ingredients, except the candied plum slice, to a cocktail shaker and shake hard (this is a dry shake without ice). Then add ice and quickly shake again to chill the cocktail. Strain into a tumbler over a big ice cube and garnish with a candied plum slice. To make the olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil and use the vodka as below. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking so the vodka burns off. To make the tomatini, rim a chilled coupe glass with lime and dip into a mix of salt and pepper to create a salt and pepper rim.Muddle the tomato in the base of a cocktail shaker.Add the olive oil vodka, vinegar and a pinch of sea salt to the cocktail shaker then shake with ice. Double strain into the chilled coupe and garnish with a cherry tomato. To make the chin chin, add all ingredients to a spritz glass filled with ice, stir, add orange peel and enjoy! To make the chin chin, add all ingredients to a spritz glass filled with ice, stir, add orange peel and enjoy! To make the plum sugar syrup, place the plums into a saucepan along with the sugar and 100ml/3½fl oz water. Bring to a gentle simmer and cook for 20 minutes. To make the plum sugar syrup, place the plums into a saucepan along with the sugar and 100ml/3½fl oz water. Bring to a gentle simmer and cook for 20 minutes. Once the plums have gone juicy and soft, remove the pan from the heat and let the mixture cool and sit overnight. Strain out the plums and put the sugar syrup into a sterilised jar for up to two weeks. Once the plums have gone juicy and soft, remove the pan from the heat and let the mixture cool and sit overnight. Strain out the plums and put the sugar syrup into a sterilised jar for up to two weeks. To make the plum-itivo sour, add all the ingredients, except the candied plum slice, to a cocktail shaker and shake hard (this is a dry shake without ice). Then add ice and quickly shake again to chill the cocktail. Strain into a tumbler over a big ice cube and garnish with a candied plum slice. To make the plum-itivo sour, add all the ingredients, except the candied plum slice, to a cocktail shaker and shake hard (this is a dry shake without ice). Then add ice and quickly shake again to chill the cocktail. Strain into a tumbler over a big ice cube and garnish with a candied plum slice. To make the olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil and use the vodka as below. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking so the vodka burns off. To make the olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil and use the vodka as below. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking so the vodka burns off. To make the tomatini, rim a chilled coupe glass with lime and dip into a mix of salt and pepper to create a salt and pepper rim. To make the tomatini, rim a chilled coupe glass with lime and dip into a mix of salt and pepper to create a salt and pepper rim. Muddle the tomato in the base of a cocktail shaker. Muddle the tomato in the base of a cocktail shaker. Add the olive oil vodka, vinegar and a pinch of sea salt to the cocktail shaker then shake with ice. Double strain into the chilled coupe and garnish with a cherry tomato. Add the olive oil vodka, vinegar and a pinch of sea salt to the cocktail shaker then shake with ice. Double strain into the chilled coupe and garnish with a cherry tomato.
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"title": "Aperitivo cocktails recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Make a trio of aperitivo cocktails to delight your guests – choose from a chin chin, a plum-itivo sour or a tomatini. 45ml/3 tbsp Aperol 10ml/2 tsp limoncello180ml/6fl oz chinottotwist orange peel, for garnish 45ml/3 tbsp Aperol 10ml/2 tsp limoncello 180ml/6fl oz chinotto twist orange peel, for garnish 4 ripe plums, cut into quarters and stone removed200g/7oz sugar 4 ripe plums, cut into quarters and stone removed 200g/7oz sugar 45ml/3 tbsp London dry gin10ml/2 tsp Sipello Bitter Aperitif20ml/1fl oz plum sugar syrup (made above)15ml/1 tbsp lemon juice1 egg white candied plum slice, for garnish 45ml/3 tbsp London dry gin 10ml/2 tsp Sipello Bitter Aperitif 20ml/1fl oz plum sugar syrup (made above) 15ml/1 tbsp lemon juice 1 egg white candied plum slice, for garnish 400ml/14fl oz vodka100ml/3½fl oz olive oil 400ml/14fl oz vodka 100ml/3½fl oz olive oil 1 lime½ fresh vine tomato50ml/2fl oz olive oil washed vodka (made above)5ml/1 tsp white balsamic vinegar1 cherry tomato, to garnishsea salt flakes and pepper 1 lime ½ fresh vine tomato 50ml/2fl oz olive oil washed vodka (made above) 5ml/1 tsp white balsamic vinegar 1 cherry tomato, to garnish sea salt flakes and pepper Method To make the chin chin, add all ingredients to a spritz glass filled with ice, stir, add orange peel and enjoy!To make the plum sugar syrup, place the plums into a saucepan along with the sugar and 100ml/3½fl oz water. Bring to a gentle simmer and cook for 20 minutes. Once the plums have gone juicy and soft, remove the pan from the heat and let the mixture cool and sit overnight. Strain out the plums and put the sugar syrup into a sterilised jar for up to two weeks.To make the plum-itivo sour, add all the ingredients, except the candied plum slice, to a cocktail shaker and shake hard (this is a dry shake without ice). Then add ice and quickly shake again to chill the cocktail. Strain into a tumbler over a big ice cube and garnish with a candied plum slice. To make the olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil and use the vodka as below. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking so the vodka burns off. To make the tomatini, rim a chilled coupe glass with lime and dip into a mix of salt and pepper to create a salt and pepper rim.Muddle the tomato in the base of a cocktail shaker.Add the olive oil vodka, vinegar and a pinch of sea salt to the cocktail shaker then shake with ice. Double strain into the chilled coupe and garnish with a cherry tomato. To make the chin chin, add all ingredients to a spritz glass filled with ice, stir, add orange peel and enjoy! To make the chin chin, add all ingredients to a spritz glass filled with ice, stir, add orange peel and enjoy! To make the plum sugar syrup, place the plums into a saucepan along with the sugar and 100ml/3½fl oz water. Bring to a gentle simmer and cook for 20 minutes. To make the plum sugar syrup, place the plums into a saucepan along with the sugar and 100ml/3½fl oz water. Bring to a gentle simmer and cook for 20 minutes. Once the plums have gone juicy and soft, remove the pan from the heat and let the mixture cool and sit overnight. Strain out the plums and put the sugar syrup into a sterilised jar for up to two weeks. Once the plums have gone juicy and soft, remove the pan from the heat and let the mixture cool and sit overnight. Strain out the plums and put the sugar syrup into a sterilised jar for up to two weeks. To make the plum-itivo sour, add all the ingredients, except the candied plum slice, to a cocktail shaker and shake hard (this is a dry shake without ice). Then add ice and quickly shake again to chill the cocktail. Strain into a tumbler over a big ice cube and garnish with a candied plum slice. To make the plum-itivo sour, add all the ingredients, except the candied plum slice, to a cocktail shaker and shake hard (this is a dry shake without ice). Then add ice and quickly shake again to chill the cocktail. Strain into a tumbler over a big ice cube and garnish with a candied plum slice. To make the olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil and use the vodka as below. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking so the vodka burns off. To make the olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil and use the vodka as below. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking so the vodka burns off. To make the tomatini, rim a chilled coupe glass with lime and dip into a mix of salt and pepper to create a salt and pepper rim. To make the tomatini, rim a chilled coupe glass with lime and dip into a mix of salt and pepper to create a salt and pepper rim. Muddle the tomato in the base of a cocktail shaker. Muddle the tomato in the base of a cocktail shaker. Add the olive oil vodka, vinegar and a pinch of sea salt to the cocktail shaker then shake with ice. Double strain into the chilled coupe and garnish with a cherry tomato. Add the olive oil vodka, vinegar and a pinch of sea salt to the cocktail shaker then shake with ice. Double strain into the chilled coupe and garnish with a cherry tomato."
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Sweet, sour, spicy sprouted lentil salad recipe
Sweet, sour, spicy sprouted lentil and crispy noodle salad An average of 5.0 out of 5 stars from 2 ratings A colourful, protein-packed salad with crunchy air-fried noodles, sprouted lentils, heritage tomatoes and toasted almonds to finish. 150g/5½oz sprouted green lentils (or brown, or both)400g tin cannellini or haricot beans, drained 400g tin black beans, drained ¼ small red cabbage, finely sliced 2 medium heritage tomatoes (ideally different colours), roughly chopped1 medium Persian cucumber, sliced into 1cm/½in-thick half moons 2 spring onions, finely sliced1 tsp Kashmiri chilli oil 4 tbsp Persian sour plum pulp (made from 100g/3½oz sour Persian plums soaked in hot water for a couple of hours) 1 heaped tsp toasted cumin seeds, lightly crushed½ lemon, juice only 1 tsp honey 2 generous tbsp extra virgin olive oil handful fresh flatleaf parsley, roughly torn 1 tbsp vegetable oil 100g/3½oz pack instant noodleshandful toasted almonds, roughly chopped 150g/5½oz sprouted green lentils (or brown, or both) 400g tin cannellini or haricot beans, drained 400g tin black beans, drained ¼ small red cabbage, finely sliced 2 medium heritage tomatoes (ideally different colours), roughly chopped 1 medium Persian cucumber, sliced into 1cm/½in-thick half moons 2 spring onions, finely sliced 1 tsp Kashmiri chilli oil 4 tbsp Persian sour plum pulp (made from 100g/3½oz sour Persian plums soaked in hot water for a couple of hours) 1 heaped tsp toasted cumin seeds, lightly crushed ½ lemon, juice only 1 tsp honey 2 generous tbsp extra virgin olive oil handful fresh flatleaf parsley, roughly torn 1 tbsp vegetable oil 100g/3½oz pack instant noodles handful toasted almonds, roughly chopped Method Put the sprouted lentils, cannellini beans, black beans, red cabbage, tomatoes, cucumbers and spring onions into a bowl. Pour over the Kashmiri chilli oil, sour plum pulp, cumin, lemon juice, honey, extra virgin olive oil and parsley. Stir well and season with salt. Drizzle the vegetable oil over the instant noodles and cook in an air fryer at 200C for 4 minutes to crisp them up. Remove the noodles from the air fryer and chop them roughly. Stir the crispy noodles through the salad and scatter over the toasted almonds. Serve immediately. Put the sprouted lentils, cannellini beans, black beans, red cabbage, tomatoes, cucumbers and spring onions into a bowl. Pour over the Kashmiri chilli oil, sour plum pulp, cumin, lemon juice, honey, extra virgin olive oil and parsley. Stir well and season with salt. Put the sprouted lentils, cannellini beans, black beans, red cabbage, tomatoes, cucumbers and spring onions into a bowl. Pour over the Kashmiri chilli oil, sour plum pulp, cumin, lemon juice, honey, extra virgin olive oil and parsley. Stir well and season with salt. Drizzle the vegetable oil over the instant noodles and cook in an air fryer at 200C for 4 minutes to crisp them up. Remove the noodles from the air fryer and chop them roughly. Drizzle the vegetable oil over the instant noodles and cook in an air fryer at 200C for 4 minutes to crisp them up. Remove the noodles from the air fryer and chop them roughly. Stir the crispy noodles through the salad and scatter over the toasted almonds. Serve immediately. Stir the crispy noodles through the salad and scatter over the toasted almonds. Serve immediately.
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"title": "Sweet, sour, spicy sprouted lentil salad recipe",
"content": "Sweet, sour, spicy sprouted lentil and crispy noodle salad An average of 5.0 out of 5 stars from 2 ratings A colourful, protein-packed salad with crunchy air-fried noodles, sprouted lentils, heritage tomatoes and toasted almonds to finish. 150g/5½oz sprouted green lentils (or brown, or both)400g tin cannellini or haricot beans, drained 400g tin black beans, drained ¼ small red cabbage, finely sliced 2 medium heritage tomatoes (ideally different colours), roughly chopped1 medium Persian cucumber, sliced into 1cm/½in-thick half moons 2 spring onions, finely sliced1 tsp Kashmiri chilli oil 4 tbsp Persian sour plum pulp (made from 100g/3½oz sour Persian plums soaked in hot water for a couple of hours) 1 heaped tsp toasted cumin seeds, lightly crushed½ lemon, juice only 1 tsp honey 2 generous tbsp extra virgin olive oil handful fresh flatleaf parsley, roughly torn 1 tbsp vegetable oil 100g/3½oz pack instant noodleshandful toasted almonds, roughly chopped 150g/5½oz sprouted green lentils (or brown, or both) 400g tin cannellini or haricot beans, drained 400g tin black beans, drained ¼ small red cabbage, finely sliced 2 medium heritage tomatoes (ideally different colours), roughly chopped 1 medium Persian cucumber, sliced into 1cm/½in-thick half moons 2 spring onions, finely sliced 1 tsp Kashmiri chilli oil 4 tbsp Persian sour plum pulp (made from 100g/3½oz sour Persian plums soaked in hot water for a couple of hours) 1 heaped tsp toasted cumin seeds, lightly crushed ½ lemon, juice only 1 tsp honey 2 generous tbsp extra virgin olive oil handful fresh flatleaf parsley, roughly torn 1 tbsp vegetable oil 100g/3½oz pack instant noodles handful toasted almonds, roughly chopped Method Put the sprouted lentils, cannellini beans, black beans, red cabbage, tomatoes, cucumbers and spring onions into a bowl. Pour over the Kashmiri chilli oil, sour plum pulp, cumin, lemon juice, honey, extra virgin olive oil and parsley. Stir well and season with salt. Drizzle the vegetable oil over the instant noodles and cook in an air fryer at 200C for 4 minutes to crisp them up. Remove the noodles from the air fryer and chop them roughly. Stir the crispy noodles through the salad and scatter over the toasted almonds. Serve immediately. Put the sprouted lentils, cannellini beans, black beans, red cabbage, tomatoes, cucumbers and spring onions into a bowl. Pour over the Kashmiri chilli oil, sour plum pulp, cumin, lemon juice, honey, extra virgin olive oil and parsley. Stir well and season with salt. Put the sprouted lentils, cannellini beans, black beans, red cabbage, tomatoes, cucumbers and spring onions into a bowl. Pour over the Kashmiri chilli oil, sour plum pulp, cumin, lemon juice, honey, extra virgin olive oil and parsley. Stir well and season with salt. Drizzle the vegetable oil over the instant noodles and cook in an air fryer at 200C for 4 minutes to crisp them up. Remove the noodles from the air fryer and chop them roughly. Drizzle the vegetable oil over the instant noodles and cook in an air fryer at 200C for 4 minutes to crisp them up. Remove the noodles from the air fryer and chop them roughly. Stir the crispy noodles through the salad and scatter over the toasted almonds. Serve immediately. Stir the crispy noodles through the salad and scatter over the toasted almonds. Serve immediately."
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6bfcfcf946fb51b2e5405ebe69e5cf047dfe91a95f2e5533605c02d92771474a
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Shredded duck with plums and chilli flatbread recipe
An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shredded_duck_with_plums_60349_16x9.jpg Nigel Slater's Chinese-style duck with spiced chutney goes down a treat slathered over homemade flatbreads. 1 whole duck, weighing approximately 1.3kg/3lb in total9 baby shallots, peeled, left whole6 plums4 tbsp olive oil2 red onions, sliced40g/1½oz root ginger, peeled, grated5 cloves1 star anise5 tbsp redcurrant jelly300g/10½oz soft, pitted prunessalt and freshly ground black pepper 1 whole duck, weighing approximately 1.3kg/3lb in total 9 baby shallots, peeled, left whole 6 plums 4 tbsp olive oil 2 red onions, sliced 40g/1½oz root ginger, peeled, grated 5 cloves 1 star anise 5 tbsp redcurrant jelly 300g/10½oz soft, pitted prunes salt and freshly ground black pepper 250g/9oz plain flour, plus extra for dusting2 tsp fast-action yeast1 tsp salt5-7 tbsp warm water4 garlic cloves, chopped2 bird's-eye chillies, choppedpinch sea salt flakes1 tbsp olive oil125g/4½oz butter, at room temperature3 tbsp chopped fresh parsley leaves 250g/9oz plain flour, plus extra for dusting 2 tsp fast-action yeast 1 tsp salt 5-7 tbsp warm water 4 garlic cloves, chopped 2 bird's-eye chillies, chopped pinch sea salt flakes 1 tbsp olive oil 125g/4½oz butter, at room temperature 3 tbsp chopped fresh parsley leaves Method Preheat the oven to 200C/180C fan/Gas 6.For the shredded duck, place the duck in a roasting tin and season generously with salt and freshly ground black pepper. Add the shallots and roast for 30 minutes. After 30 minutes, add the plums to the roasting tin and stir the shallots in the fat released from the duck. Cook for a further hour, or until the duck is cooked. (The duck is cooked through if the juices run clear when the bird is pierced in the thickest part of the leg.)Meanwhile, heat the oil in a large frying pan over a medium heat. Add the red onions and fry for 5-6 minutes, or until they begin to caramelise. Sprinkle over the grated ginger.Add the cloves, star anise, redcurrant jelly and prunes to the onion mixture and continue to cook gently for 10 minutes. Turn the heat off and set the chutney aside; reheat when the duck is cooked.While the duck is still cooking, make the flatbreads. In a bowl, mix the plain flour, yeast, salt and warm water until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead lightly until smooth. Roll the dough into a ball and place in a clean bowl. Cover with a clean tea towel and set aside to prove for 20 minutes. Grind the garlic, chillies and salt in a pestle and mortar along with the olive oil. Add the butter and chopped parsley and mix well.Cut the dough into 6 equal-sized pieces. Roll each piece out onto a lightly floured work surface to a 30cm/12in square. Spread each flatbread with some of the butter mixture.Fold the flatbread from left to middle then right to the very left so that it ends up one-third of its original width. Then fold each flatbread from bottom to middle and top to very bottom so that it ends up one-third of its original height. Roll each flatbread out to the thickness of a pound coin.When the duck is cooked, pull the meat from the duck carcass and lightly shred it using tongs and a fork. Stir the shredded duck meat into the chutney. Stir in the roasted shallots. Remove the stones from the softened plums and add the flesh to the chutney. Dry-fry each flatbread in a frying pan over a high heat for 1-2 minutes on each side, or until light golden-brown on both sides. Serve alongside the warm shredded duck. Preheat the oven to 200C/180C fan/Gas 6. Preheat the oven to 200C/180C fan/Gas 6. For the shredded duck, place the duck in a roasting tin and season generously with salt and freshly ground black pepper. Add the shallots and roast for 30 minutes. For the shredded duck, place the duck in a roasting tin and season generously with salt and freshly ground black pepper. Add the shallots and roast for 30 minutes. After 30 minutes, add the plums to the roasting tin and stir the shallots in the fat released from the duck. Cook for a further hour, or until the duck is cooked. (The duck is cooked through if the juices run clear when the bird is pierced in the thickest part of the leg.) After 30 minutes, add the plums to the roasting tin and stir the shallots in the fat released from the duck. Cook for a further hour, or until the duck is cooked. (The duck is cooked through if the juices run clear when the bird is pierced in the thickest part of the leg.) Meanwhile, heat the oil in a large frying pan over a medium heat. Add the red onions and fry for 5-6 minutes, or until they begin to caramelise. Sprinkle over the grated ginger. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the red onions and fry for 5-6 minutes, or until they begin to caramelise. Sprinkle over the grated ginger. Add the cloves, star anise, redcurrant jelly and prunes to the onion mixture and continue to cook gently for 10 minutes. Turn the heat off and set the chutney aside; reheat when the duck is cooked. Add the cloves, star anise, redcurrant jelly and prunes to the onion mixture and continue to cook gently for 10 minutes. Turn the heat off and set the chutney aside; reheat when the duck is cooked. While the duck is still cooking, make the flatbreads. In a bowl, mix the plain flour, yeast, salt and warm water until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead lightly until smooth. Roll the dough into a ball and place in a clean bowl. Cover with a clean tea towel and set aside to prove for 20 minutes. While the duck is still cooking, make the flatbreads. In a bowl, mix the plain flour, yeast, salt and warm water until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead lightly until smooth. Roll the dough into a ball and place in a clean bowl. Cover with a clean tea towel and set aside to prove for 20 minutes. Grind the garlic, chillies and salt in a pestle and mortar along with the olive oil. Add the butter and chopped parsley and mix well. Grind the garlic, chillies and salt in a pestle and mortar along with the olive oil. Add the butter and chopped parsley and mix well. Cut the dough into 6 equal-sized pieces. Roll each piece out onto a lightly floured work surface to a 30cm/12in square. Spread each flatbread with some of the butter mixture. Cut the dough into 6 equal-sized pieces. Roll each piece out onto a lightly floured work surface to a 30cm/12in square. Spread each flatbread with some of the butter mixture. Fold the flatbread from left to middle then right to the very left so that it ends up one-third of its original width. Then fold each flatbread from bottom to middle and top to very bottom so that it ends up one-third of its original height. Roll each flatbread out to the thickness of a pound coin. Fold the flatbread from left to middle then right to the very left so that it ends up one-third of its original width. Then fold each flatbread from bottom to middle and top to very bottom so that it ends up one-third of its original height. Roll each flatbread out to the thickness of a pound coin. When the duck is cooked, pull the meat from the duck carcass and lightly shred it using tongs and a fork. Stir the shredded duck meat into the chutney. Stir in the roasted shallots. Remove the stones from the softened plums and add the flesh to the chutney. When the duck is cooked, pull the meat from the duck carcass and lightly shred it using tongs and a fork. Stir the shredded duck meat into the chutney. Stir in the roasted shallots. Remove the stones from the softened plums and add the flesh to the chutney. Dry-fry each flatbread in a frying pan over a high heat for 1-2 minutes on each side, or until light golden-brown on both sides. Serve alongside the warm shredded duck. Dry-fry each flatbread in a frying pan over a high heat for 1-2 minutes on each side, or until light golden-brown on both sides. Serve alongside the warm shredded duck.
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"title": "Shredded duck with plums and chilli flatbread recipe",
"content": "An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shredded_duck_with_plums_60349_16x9.jpg Nigel Slater's Chinese-style duck with spiced chutney goes down a treat slathered over homemade flatbreads. 1 whole duck, weighing approximately 1.3kg/3lb in total9 baby shallots, peeled, left whole6 plums4 tbsp olive oil2 red onions, sliced40g/1½oz root ginger, peeled, grated5 cloves1 star anise5 tbsp redcurrant jelly300g/10½oz soft, pitted prunessalt and freshly ground black pepper 1 whole duck, weighing approximately 1.3kg/3lb in total 9 baby shallots, peeled, left whole 6 plums 4 tbsp olive oil 2 red onions, sliced 40g/1½oz root ginger, peeled, grated 5 cloves 1 star anise 5 tbsp redcurrant jelly 300g/10½oz soft, pitted prunes salt and freshly ground black pepper 250g/9oz plain flour, plus extra for dusting2 tsp fast-action yeast1 tsp salt5-7 tbsp warm water4 garlic cloves, chopped2 bird's-eye chillies, choppedpinch sea salt flakes1 tbsp olive oil125g/4½oz butter, at room temperature3 tbsp chopped fresh parsley leaves 250g/9oz plain flour, plus extra for dusting 2 tsp fast-action yeast 1 tsp salt 5-7 tbsp warm water 4 garlic cloves, chopped 2 bird's-eye chillies, chopped pinch sea salt flakes 1 tbsp olive oil 125g/4½oz butter, at room temperature 3 tbsp chopped fresh parsley leaves Method Preheat the oven to 200C/180C fan/Gas 6.For the shredded duck, place the duck in a roasting tin and season generously with salt and freshly ground black pepper. Add the shallots and roast for 30 minutes. After 30 minutes, add the plums to the roasting tin and stir the shallots in the fat released from the duck. Cook for a further hour, or until the duck is cooked. (The duck is cooked through if the juices run clear when the bird is pierced in the thickest part of the leg.)Meanwhile, heat the oil in a large frying pan over a medium heat. Add the red onions and fry for 5-6 minutes, or until they begin to caramelise. Sprinkle over the grated ginger.Add the cloves, star anise, redcurrant jelly and prunes to the onion mixture and continue to cook gently for 10 minutes. Turn the heat off and set the chutney aside; reheat when the duck is cooked.While the duck is still cooking, make the flatbreads. In a bowl, mix the plain flour, yeast, salt and warm water until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead lightly until smooth. Roll the dough into a ball and place in a clean bowl. Cover with a clean tea towel and set aside to prove for 20 minutes. Grind the garlic, chillies and salt in a pestle and mortar along with the olive oil. Add the butter and chopped parsley and mix well.Cut the dough into 6 equal-sized pieces. Roll each piece out onto a lightly floured work surface to a 30cm/12in square. Spread each flatbread with some of the butter mixture.Fold the flatbread from left to middle then right to the very left so that it ends up one-third of its original width. Then fold each flatbread from bottom to middle and top to very bottom so that it ends up one-third of its original height. Roll each flatbread out to the thickness of a pound coin.When the duck is cooked, pull the meat from the duck carcass and lightly shred it using tongs and a fork. Stir the shredded duck meat into the chutney. Stir in the roasted shallots. Remove the stones from the softened plums and add the flesh to the chutney. Dry-fry each flatbread in a frying pan over a high heat for 1-2 minutes on each side, or until light golden-brown on both sides. Serve alongside the warm shredded duck. Preheat the oven to 200C/180C fan/Gas 6. Preheat the oven to 200C/180C fan/Gas 6. For the shredded duck, place the duck in a roasting tin and season generously with salt and freshly ground black pepper. Add the shallots and roast for 30 minutes. For the shredded duck, place the duck in a roasting tin and season generously with salt and freshly ground black pepper. Add the shallots and roast for 30 minutes. After 30 minutes, add the plums to the roasting tin and stir the shallots in the fat released from the duck. Cook for a further hour, or until the duck is cooked. (The duck is cooked through if the juices run clear when the bird is pierced in the thickest part of the leg.) After 30 minutes, add the plums to the roasting tin and stir the shallots in the fat released from the duck. Cook for a further hour, or until the duck is cooked. (The duck is cooked through if the juices run clear when the bird is pierced in the thickest part of the leg.) Meanwhile, heat the oil in a large frying pan over a medium heat. Add the red onions and fry for 5-6 minutes, or until they begin to caramelise. Sprinkle over the grated ginger. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the red onions and fry for 5-6 minutes, or until they begin to caramelise. Sprinkle over the grated ginger. Add the cloves, star anise, redcurrant jelly and prunes to the onion mixture and continue to cook gently for 10 minutes. Turn the heat off and set the chutney aside; reheat when the duck is cooked. Add the cloves, star anise, redcurrant jelly and prunes to the onion mixture and continue to cook gently for 10 minutes. Turn the heat off and set the chutney aside; reheat when the duck is cooked. While the duck is still cooking, make the flatbreads. In a bowl, mix the plain flour, yeast, salt and warm water until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead lightly until smooth. Roll the dough into a ball and place in a clean bowl. Cover with a clean tea towel and set aside to prove for 20 minutes. While the duck is still cooking, make the flatbreads. In a bowl, mix the plain flour, yeast, salt and warm water until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead lightly until smooth. Roll the dough into a ball and place in a clean bowl. Cover with a clean tea towel and set aside to prove for 20 minutes. Grind the garlic, chillies and salt in a pestle and mortar along with the olive oil. Add the butter and chopped parsley and mix well. Grind the garlic, chillies and salt in a pestle and mortar along with the olive oil. Add the butter and chopped parsley and mix well. Cut the dough into 6 equal-sized pieces. Roll each piece out onto a lightly floured work surface to a 30cm/12in square. Spread each flatbread with some of the butter mixture. Cut the dough into 6 equal-sized pieces. Roll each piece out onto a lightly floured work surface to a 30cm/12in square. Spread each flatbread with some of the butter mixture. Fold the flatbread from left to middle then right to the very left so that it ends up one-third of its original width. Then fold each flatbread from bottom to middle and top to very bottom so that it ends up one-third of its original height. Roll each flatbread out to the thickness of a pound coin. Fold the flatbread from left to middle then right to the very left so that it ends up one-third of its original width. Then fold each flatbread from bottom to middle and top to very bottom so that it ends up one-third of its original height. Roll each flatbread out to the thickness of a pound coin. When the duck is cooked, pull the meat from the duck carcass and lightly shred it using tongs and a fork. Stir the shredded duck meat into the chutney. Stir in the roasted shallots. Remove the stones from the softened plums and add the flesh to the chutney. When the duck is cooked, pull the meat from the duck carcass and lightly shred it using tongs and a fork. Stir the shredded duck meat into the chutney. Stir in the roasted shallots. Remove the stones from the softened plums and add the flesh to the chutney. Dry-fry each flatbread in a frying pan over a high heat for 1-2 minutes on each side, or until light golden-brown on both sides. Serve alongside the warm shredded duck. Dry-fry each flatbread in a frying pan over a high heat for 1-2 minutes on each side, or until light golden-brown on both sides. Serve alongside the warm shredded duck."
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Late summer pudding recipe
An average of 0.0 out of 5 stars from 0 ratings Use any type of plums and any berries you like for this late summer pudding. If you’ve run out of homemade damson gin, sloe gin is a good alternative. This is a great make-ahead dessert, perfect served with cream. Equipment: You will need a 2-litre/3½ pint pudding basin 500g/1lb 2oz mixture plums, greengages and damsons, halved, stones removed200g/7oz caster sugar100ml/3½fl oz sloe gin, damson gin or plum liqueur500g/1lb 2oz mixture blackcurrants, blackberries and raspberries, any stalks removedvegetable oil, for greasing (optional)1 large white sandwich loaf 500g/1lb 2oz mixture plums, greengages and damsons, halved, stones removed 200g/7oz caster sugar 100ml/3½fl oz sloe gin, damson gin or plum liqueur 500g/1lb 2oz mixture blackcurrants, blackberries and raspberries, any stalks removed vegetable oil, for greasing (optional) 1 large white sandwich loaf fresh berriesclotted cream or pouring cream fresh berries clotted cream or pouring cream Method Put the plums, greengages, damsons, sugar and gin in a saucepan and heat gently until the sugar has dissolved, then simmer until the plums, greengages and damsons have started to soften. Add the berries, bring back to a simmer and cook for 2 minutes, then tip the fruit into a sieve over a bowl to catch the syrup. Return the syrup to the pan and simmer for 5 minutes, until it has thickened slightly. Leave to cool.If you are nervous about turning the pudding out, lightly oil the basin and line it with cling film.Cut the bread into 16 slices and cut off the crusts. Cut out two circles from the bread for the base and top of the pudding and cut the rest of the slices into rectangles. Dip one side of each piece of bread into the syrup and arrange them, syrup-side down, around the base and sides of the pudding basin. Make sure the slices overlap, so no gaps can appear. This should use about two-thirds of the bread. (Keep any leftover syrup to serve alongside the finished pudding.)Spoon the fruit into the basin, then arrange the remaining slices of bread on top. Cover with a plate small enough to sit just inside the basin, then weigh it down with a couple of tins or other weights. Leave the pudding in the fridge overnight.To serve, turn the pudding out on to a serving plate and brush with some of the fruit syrup. Garnish with extra berries and serve with the remaining syrup and clotted or pouring cream. Put the plums, greengages, damsons, sugar and gin in a saucepan and heat gently until the sugar has dissolved, then simmer until the plums, greengages and damsons have started to soften. Add the berries, bring back to a simmer and cook for 2 minutes, then tip the fruit into a sieve over a bowl to catch the syrup. Put the plums, greengages, damsons, sugar and gin in a saucepan and heat gently until the sugar has dissolved, then simmer until the plums, greengages and damsons have started to soften. Add the berries, bring back to a simmer and cook for 2 minutes, then tip the fruit into a sieve over a bowl to catch the syrup. Return the syrup to the pan and simmer for 5 minutes, until it has thickened slightly. Leave to cool. Return the syrup to the pan and simmer for 5 minutes, until it has thickened slightly. Leave to cool. If you are nervous about turning the pudding out, lightly oil the basin and line it with cling film. If you are nervous about turning the pudding out, lightly oil the basin and line it with cling film. Cut the bread into 16 slices and cut off the crusts. Cut out two circles from the bread for the base and top of the pudding and cut the rest of the slices into rectangles. Dip one side of each piece of bread into the syrup and arrange them, syrup-side down, around the base and sides of the pudding basin. Make sure the slices overlap, so no gaps can appear. This should use about two-thirds of the bread. (Keep any leftover syrup to serve alongside the finished pudding.) Cut the bread into 16 slices and cut off the crusts. Cut out two circles from the bread for the base and top of the pudding and cut the rest of the slices into rectangles. Dip one side of each piece of bread into the syrup and arrange them, syrup-side down, around the base and sides of the pudding basin. Make sure the slices overlap, so no gaps can appear. This should use about two-thirds of the bread. (Keep any leftover syrup to serve alongside the finished pudding.) Spoon the fruit into the basin, then arrange the remaining slices of bread on top. Cover with a plate small enough to sit just inside the basin, then weigh it down with a couple of tins or other weights. Leave the pudding in the fridge overnight. Spoon the fruit into the basin, then arrange the remaining slices of bread on top. Cover with a plate small enough to sit just inside the basin, then weigh it down with a couple of tins or other weights. Leave the pudding in the fridge overnight. To serve, turn the pudding out on to a serving plate and brush with some of the fruit syrup. Garnish with extra berries and serve with the remaining syrup and clotted or pouring cream. To serve, turn the pudding out on to a serving plate and brush with some of the fruit syrup. Garnish with extra berries and serve with the remaining syrup and clotted or pouring cream. Recipe tips You can replace some of the raspberries, blackcurrants or blackberries with other berries, such as blueberries, loganberries, strawberries or redcurrants.
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"title": "Late summer pudding recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Use any type of plums and any berries you like for this late summer pudding. If you’ve run out of homemade damson gin, sloe gin is a good alternative. This is a great make-ahead dessert, perfect served with cream. Equipment: You will need a 2-litre/3½ pint pudding basin 500g/1lb 2oz mixture plums, greengages and damsons, halved, stones removed200g/7oz caster sugar100ml/3½fl oz sloe gin, damson gin or plum liqueur500g/1lb 2oz mixture blackcurrants, blackberries and raspberries, any stalks removedvegetable oil, for greasing (optional)1 large white sandwich loaf 500g/1lb 2oz mixture plums, greengages and damsons, halved, stones removed 200g/7oz caster sugar 100ml/3½fl oz sloe gin, damson gin or plum liqueur 500g/1lb 2oz mixture blackcurrants, blackberries and raspberries, any stalks removed vegetable oil, for greasing (optional) 1 large white sandwich loaf fresh berriesclotted cream or pouring cream fresh berries clotted cream or pouring cream Method Put the plums, greengages, damsons, sugar and gin in a saucepan and heat gently until the sugar has dissolved, then simmer until the plums, greengages and damsons have started to soften. Add the berries, bring back to a simmer and cook for 2 minutes, then tip the fruit into a sieve over a bowl to catch the syrup. Return the syrup to the pan and simmer for 5 minutes, until it has thickened slightly. Leave to cool.If you are nervous about turning the pudding out, lightly oil the basin and line it with cling film.Cut the bread into 16 slices and cut off the crusts. Cut out two circles from the bread for the base and top of the pudding and cut the rest of the slices into rectangles. Dip one side of each piece of bread into the syrup and arrange them, syrup-side down, around the base and sides of the pudding basin. Make sure the slices overlap, so no gaps can appear. This should use about two-thirds of the bread. (Keep any leftover syrup to serve alongside the finished pudding.)Spoon the fruit into the basin, then arrange the remaining slices of bread on top. Cover with a plate small enough to sit just inside the basin, then weigh it down with a couple of tins or other weights. Leave the pudding in the fridge overnight.To serve, turn the pudding out on to a serving plate and brush with some of the fruit syrup. Garnish with extra berries and serve with the remaining syrup and clotted or pouring cream. Put the plums, greengages, damsons, sugar and gin in a saucepan and heat gently until the sugar has dissolved, then simmer until the plums, greengages and damsons have started to soften. Add the berries, bring back to a simmer and cook for 2 minutes, then tip the fruit into a sieve over a bowl to catch the syrup. Put the plums, greengages, damsons, sugar and gin in a saucepan and heat gently until the sugar has dissolved, then simmer until the plums, greengages and damsons have started to soften. Add the berries, bring back to a simmer and cook for 2 minutes, then tip the fruit into a sieve over a bowl to catch the syrup. Return the syrup to the pan and simmer for 5 minutes, until it has thickened slightly. Leave to cool. Return the syrup to the pan and simmer for 5 minutes, until it has thickened slightly. Leave to cool. If you are nervous about turning the pudding out, lightly oil the basin and line it with cling film. If you are nervous about turning the pudding out, lightly oil the basin and line it with cling film. Cut the bread into 16 slices and cut off the crusts. Cut out two circles from the bread for the base and top of the pudding and cut the rest of the slices into rectangles. Dip one side of each piece of bread into the syrup and arrange them, syrup-side down, around the base and sides of the pudding basin. Make sure the slices overlap, so no gaps can appear. This should use about two-thirds of the bread. (Keep any leftover syrup to serve alongside the finished pudding.) Cut the bread into 16 slices and cut off the crusts. Cut out two circles from the bread for the base and top of the pudding and cut the rest of the slices into rectangles. Dip one side of each piece of bread into the syrup and arrange them, syrup-side down, around the base and sides of the pudding basin. Make sure the slices overlap, so no gaps can appear. This should use about two-thirds of the bread. (Keep any leftover syrup to serve alongside the finished pudding.) Spoon the fruit into the basin, then arrange the remaining slices of bread on top. Cover with a plate small enough to sit just inside the basin, then weigh it down with a couple of tins or other weights. Leave the pudding in the fridge overnight. Spoon the fruit into the basin, then arrange the remaining slices of bread on top. Cover with a plate small enough to sit just inside the basin, then weigh it down with a couple of tins or other weights. Leave the pudding in the fridge overnight. To serve, turn the pudding out on to a serving plate and brush with some of the fruit syrup. Garnish with extra berries and serve with the remaining syrup and clotted or pouring cream. To serve, turn the pudding out on to a serving plate and brush with some of the fruit syrup. Garnish with extra berries and serve with the remaining syrup and clotted or pouring cream. Recipe tips You can replace some of the raspberries, blackcurrants or blackberries with other berries, such as blueberries, loganberries, strawberries or redcurrants."
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f0dc493f7052e7140dd9cbb3925b28a07f2f7c1ea5cc203235305b739bfab6ec
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Apple and plum cake recipe
Apple and plum cake with rum caramel sauce An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_plum_pudding_27042_16x9.jpg This wicked cake makes the most of autumn’s fruit. Serve with lashings of the rum caramel sauce. 125g/4oz unsalted butter, softened, plus extra for greasing200g/7oz golden caster sugar1 free-range egg, lightly beaten150g/5oz plain flour1 tsp baking powder½ tsp salt1 tsp ground cinnamon½ tsp grated nutmeg100g/3½oz pecans, roughly chopped3 medium apples (mix of granny smith and golden delicious), peeled, cored, chopped into small pieces5 plums, stone removed, chopped into small pieces2 tbsp finely chopped stem ginger 125g/4oz unsalted butter, softened, plus extra for greasing 200g/7oz golden caster sugar 1 free-range egg, lightly beaten 150g/5oz plain flour 1 tsp baking powder ½ tsp salt 1 tsp ground cinnamon ½ tsp grated nutmeg 100g/3½oz pecans, roughly chopped 3 medium apples (mix of granny smith and golden delicious), peeled, cored, chopped into small pieces 5 plums, stone removed, chopped into small pieces 2 tbsp finely chopped stem ginger 200g/7oz caster sugar250ml/8floz whipping cream1-2 tbsp dark rum1 tsp vanilla essence 200g/7oz caster sugar 250ml/8floz whipping cream 1-2 tbsp dark rum 1 tsp vanilla essence Method For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin.Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined.Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined.Stir in the remaining ingredients.Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly.Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly.Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste. To serve, cut the pudding into wedges and serve with the rum caramel sauce. For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin. For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin. Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined. Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined. Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined. Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined. Stir in the remaining ingredients. Stir in the remaining ingredients. Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly. Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly. Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly. Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly. Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste. Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste. To serve, cut the pudding into wedges and serve with the rum caramel sauce. To serve, cut the pudding into wedges and serve with the rum caramel sauce.
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"title": "Apple and plum cake recipe",
"content": "Apple and plum cake with rum caramel sauce An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_plum_pudding_27042_16x9.jpg This wicked cake makes the most of autumn’s fruit. Serve with lashings of the rum caramel sauce. 125g/4oz unsalted butter, softened, plus extra for greasing200g/7oz golden caster sugar1 free-range egg, lightly beaten150g/5oz plain flour1 tsp baking powder½ tsp salt1 tsp ground cinnamon½ tsp grated nutmeg100g/3½oz pecans, roughly chopped3 medium apples (mix of granny smith and golden delicious), peeled, cored, chopped into small pieces5 plums, stone removed, chopped into small pieces2 tbsp finely chopped stem ginger 125g/4oz unsalted butter, softened, plus extra for greasing 200g/7oz golden caster sugar 1 free-range egg, lightly beaten 150g/5oz plain flour 1 tsp baking powder ½ tsp salt 1 tsp ground cinnamon ½ tsp grated nutmeg 100g/3½oz pecans, roughly chopped 3 medium apples (mix of granny smith and golden delicious), peeled, cored, chopped into small pieces 5 plums, stone removed, chopped into small pieces 2 tbsp finely chopped stem ginger 200g/7oz caster sugar250ml/8floz whipping cream1-2 tbsp dark rum1 tsp vanilla essence 200g/7oz caster sugar 250ml/8floz whipping cream 1-2 tbsp dark rum 1 tsp vanilla essence Method For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin.Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined.Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined.Stir in the remaining ingredients.Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly.Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly.Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste. To serve, cut the pudding into wedges and serve with the rum caramel sauce. For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin. For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin. Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined. Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined. Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined. Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined. Stir in the remaining ingredients. Stir in the remaining ingredients. Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly. Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly. Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly. Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly. Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste. Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste. To serve, cut the pudding into wedges and serve with the rum caramel sauce. To serve, cut the pudding into wedges and serve with the rum caramel sauce."
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0046d800ec2eac2c7f7003c92dde3aeb5a05cb33c1514a23d04fbf6edabb22ee
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Plum pudding (plum duff) recipe
An average of 4.5 out of 5 stars from 2 ratings Simon Rimmer's old English plum suet pudding is like a meal in itself. 110g/4oz self-raising flour110g/4oz currants110g/4oz golden raisins110g/4oz breadcrumbs110g/4oz dark brown sugar110g/4oz shredded suet½ tsp mixed spice powder½ tsp ground cinnamonpinch freshly grated nutmeg250g/9oz plums, stones removed, chopped½ large apple, core removed, peeled and chopped1 orange, juice and zest only4 tbsp dark rum2 free-range eggs225ml/8fl oz milk 110g/4oz self-raising flour 110g/4oz currants 110g/4oz golden raisins 110g/4oz breadcrumbs 110g/4oz dark brown sugar 110g/4oz shredded suet ½ tsp mixed spice powder ½ tsp ground cinnamon pinch freshly grated nutmeg 250g/9oz plums, stones removed, chopped ½ large apple, core removed, peeled and chopped 1 orange, juice and zest only 4 tbsp dark rum 2 free-range eggs 225ml/8fl oz milk 1 free-range egg 300g/10½oz icing sugar150g/5oz butter, melted1 vanilla pod, seeds scraped out200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed 1 free-range egg 300g/10½oz icing sugar 150g/5oz butter, melted 1 vanilla pod, seeds scraped out 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed Method Butter a 1 litre/2 pint pudding basin. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl. Add the plums and apple pieces.Add the orange zest and juice, the rum and the eggs and mix well.Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency).Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string.Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. Remove the basin from the pan and allow to cool slightly.For the sauce, whisk the egg for five minutes until light and foaming.Add the sugar, butter and vanilla seeds and whisk well.Carefully fold in the whipped cream until well combined. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside. Butter a 1 litre/2 pint pudding basin. Butter a 1 litre/2 pint pudding basin. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl. Add the plums and apple pieces. Add the plums and apple pieces. Add the orange zest and juice, the rum and the eggs and mix well. Add the orange zest and juice, the rum and the eggs and mix well. Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency). Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency). Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string. Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string. Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. Remove the basin from the pan and allow to cool slightly. Remove the basin from the pan and allow to cool slightly. For the sauce, whisk the egg for five minutes until light and foaming. For the sauce, whisk the egg for five minutes until light and foaming. Add the sugar, butter and vanilla seeds and whisk well. Add the sugar, butter and vanilla seeds and whisk well. Carefully fold in the whipped cream until well combined. Carefully fold in the whipped cream until well combined. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside.
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"title": "Plum pudding (plum duff) recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Simon Rimmer's old English plum suet pudding is like a meal in itself. 110g/4oz self-raising flour110g/4oz currants110g/4oz golden raisins110g/4oz breadcrumbs110g/4oz dark brown sugar110g/4oz shredded suet½ tsp mixed spice powder½ tsp ground cinnamonpinch freshly grated nutmeg250g/9oz plums, stones removed, chopped½ large apple, core removed, peeled and chopped1 orange, juice and zest only4 tbsp dark rum2 free-range eggs225ml/8fl oz milk 110g/4oz self-raising flour 110g/4oz currants 110g/4oz golden raisins 110g/4oz breadcrumbs 110g/4oz dark brown sugar 110g/4oz shredded suet ½ tsp mixed spice powder ½ tsp ground cinnamon pinch freshly grated nutmeg 250g/9oz plums, stones removed, chopped ½ large apple, core removed, peeled and chopped 1 orange, juice and zest only 4 tbsp dark rum 2 free-range eggs 225ml/8fl oz milk 1 free-range egg 300g/10½oz icing sugar150g/5oz butter, melted1 vanilla pod, seeds scraped out200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed 1 free-range egg 300g/10½oz icing sugar 150g/5oz butter, melted 1 vanilla pod, seeds scraped out 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed Method Butter a 1 litre/2 pint pudding basin. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl. Add the plums and apple pieces.Add the orange zest and juice, the rum and the eggs and mix well.Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency).Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string.Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. Remove the basin from the pan and allow to cool slightly.For the sauce, whisk the egg for five minutes until light and foaming.Add the sugar, butter and vanilla seeds and whisk well.Carefully fold in the whipped cream until well combined. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside. Butter a 1 litre/2 pint pudding basin. Butter a 1 litre/2 pint pudding basin. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl. Mix the flour, currants, raisins, breadcrumbs, sugar, suet, mixed spice, cinnamon and nutmeg together in a large bowl. Add the plums and apple pieces. Add the plums and apple pieces. Add the orange zest and juice, the rum and the eggs and mix well. Add the orange zest and juice, the rum and the eggs and mix well. Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency). Gradually add milk, stirring constantly, until the mixture will drop from the spoon when pulled from the bowl (dropping consistency). Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string. Place the plum mixture into the pudding basin and cover with greaseproof paper or a pudding cloth. Secure the paper or cloth with kitchen string. Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. Using a pan with a lid large enough to comfortably contain the pudding basin, half-fill the pan with boiling water. Add the pudding basin and cover with the lid. Steam the pudding for three hours. Replenish the water level if necessary. Remove the basin from the pan and allow to cool slightly. Remove the basin from the pan and allow to cool slightly. For the sauce, whisk the egg for five minutes until light and foaming. For the sauce, whisk the egg for five minutes until light and foaming. Add the sugar, butter and vanilla seeds and whisk well. Add the sugar, butter and vanilla seeds and whisk well. Carefully fold in the whipped cream until well combined. Carefully fold in the whipped cream until well combined. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside. To serve, spoon out the plum pudding onto plates and spoon the sauce alongside."
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732a4a8b1da6e70f78e59f20fa9cedd4395aed646b414f327ec93b9a27292bc3
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Lunar New Year ‘Yu-sheng' (‘Prosperity toss’) recipe
An average of 0.0 out of 5 stars from 0 ratings This celebratory recipe is all about family and friends gathering to toss salad together at Lunar New Year, tossing higher each time to wish good fortune for the year. Equipment and preparation: Please note that the amount of ingredients will depend on the size of your platter: If you are using a small platter (about 20cm/8in diameter), use a small handful of ingredients. If you are using a larger platter (greater than 35cm/14in diameter), use a medium handful of ingredients. You can up the quantity of dressing to match the portion size too. 350g/12oz vermicelli mung bean noodles (‘glass noodles'), hydrated1 tbsp toasted sesame oil50g/1¾oz carrots, cut into julienne (matchsticks)50g/1¾oz cucumber, cut into julienne (matchsticks)50g/1¾oz red pepper, cut into julienne (matchsticks)50g/1¾oz yellow pepper, cut into julienne (matchsticks)50g/1¾oz spring onion, cut into julienne (matchsticks)50g/1¾oz pink grapefruit pieces1 small handful pomegranate seeds1 small-medium handful cooked tiger prawns 1 small-medium handful cooked shredded chicken breast 50g/1¾oz smoked salmon slices 50g/1¾oz roasted salted cashew nuts 50g/1¾oz fried wonton skin pieces (see Recipe Tip for preparation)1 small handful coriander, for garnish 350g/12oz vermicelli mung bean noodles (‘glass noodles'), hydrated 1 tbsp toasted sesame oil 50g/1¾oz carrots, cut into julienne (matchsticks) 50g/1¾oz cucumber, cut into julienne (matchsticks) 50g/1¾oz red pepper, cut into julienne (matchsticks) 50g/1¾oz yellow pepper, cut into julienne (matchsticks) 50g/1¾oz spring onion, cut into julienne (matchsticks) 50g/1¾oz pink grapefruit pieces 1 small handful pomegranate seeds 1 small-medium handful cooked tiger prawns 1 small-medium handful cooked shredded chicken breast 50g/1¾oz smoked salmon slices 50g/1¾oz roasted salted cashew nuts 50g/1¾oz fried wonton skin pieces (see Recipe Tip for preparation) 1 small handful coriander, for garnish 2–3 tbsp plum sauce 1–2 tbsp oyster sauce 2–3 tbsp clear rice vinegar1–2 tbsp toasted sesame oil 5–6 tbsp mirin 1–2 tbsp toasted white sesame seeds 2–3 tbsp plum sauce 1–2 tbsp oyster sauce 2–3 tbsp clear rice vinegar 1–2 tbsp toasted sesame oil 5–6 tbsp mirin 1–2 tbsp toasted white sesame seeds Method To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes. To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug.To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish.Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces.To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately. To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes. To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes. To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug. To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug. To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish. To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish. Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces. Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces. To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately. To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately. Recipe tips To cook the wonton skin pieces, heat a small saucepan, add 500ml/18fl oz of rapeseed oil, bring the oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Divide each shop-bought square wonton wrapper in half by slicing them on the diagonal to give triangle pieces. Drop a few pieces in the hot oil and as soon as they crisp up remove them and drain on kitchen paper. Repeat until you have 12 or more ‘crisps’.
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"title": "Lunar New Year ‘Yu-sheng' (‘Prosperity toss’) recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This celebratory recipe is all about family and friends gathering to toss salad together at Lunar New Year, tossing higher each time to wish good fortune for the year. Equipment and preparation: Please note that the amount of ingredients will depend on the size of your platter: If you are using a small platter (about 20cm/8in diameter), use a small handful of ingredients. If you are using a larger platter (greater than 35cm/14in diameter), use a medium handful of ingredients. You can up the quantity of dressing to match the portion size too. 350g/12oz vermicelli mung bean noodles (‘glass noodles'), hydrated1 tbsp toasted sesame oil50g/1¾oz carrots, cut into julienne (matchsticks)50g/1¾oz cucumber, cut into julienne (matchsticks)50g/1¾oz red pepper, cut into julienne (matchsticks)50g/1¾oz yellow pepper, cut into julienne (matchsticks)50g/1¾oz spring onion, cut into julienne (matchsticks)50g/1¾oz pink grapefruit pieces1 small handful pomegranate seeds1 small-medium handful cooked tiger prawns 1 small-medium handful cooked shredded chicken breast 50g/1¾oz smoked salmon slices 50g/1¾oz roasted salted cashew nuts 50g/1¾oz fried wonton skin pieces (see Recipe Tip for preparation)1 small handful coriander, for garnish 350g/12oz vermicelli mung bean noodles (‘glass noodles'), hydrated 1 tbsp toasted sesame oil 50g/1¾oz carrots, cut into julienne (matchsticks) 50g/1¾oz cucumber, cut into julienne (matchsticks) 50g/1¾oz red pepper, cut into julienne (matchsticks) 50g/1¾oz yellow pepper, cut into julienne (matchsticks) 50g/1¾oz spring onion, cut into julienne (matchsticks) 50g/1¾oz pink grapefruit pieces 1 small handful pomegranate seeds 1 small-medium handful cooked tiger prawns 1 small-medium handful cooked shredded chicken breast 50g/1¾oz smoked salmon slices 50g/1¾oz roasted salted cashew nuts 50g/1¾oz fried wonton skin pieces (see Recipe Tip for preparation) 1 small handful coriander, for garnish 2–3 tbsp plum sauce 1–2 tbsp oyster sauce 2–3 tbsp clear rice vinegar1–2 tbsp toasted sesame oil 5–6 tbsp mirin 1–2 tbsp toasted white sesame seeds 2–3 tbsp plum sauce 1–2 tbsp oyster sauce 2–3 tbsp clear rice vinegar 1–2 tbsp toasted sesame oil 5–6 tbsp mirin 1–2 tbsp toasted white sesame seeds Method To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes. To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug.To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish.Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces.To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately. To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes. To make the prosperity toss, put the vermicelli in a heatproof bowl. Boil a kettle of water. Pour the water over the noodles and let it stand to rehydrate for 5 minutes. To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug. To make the plum dressing, mix all the ingredients well in a small bowl and then transfer the dressing to a small jug. To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish. To finish the salad, drain the mung beans and run through cold water from the tap. Drizzle over 1 tablespoon of toasted sesame oil and set in a large round platter dish. Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces. Lay all the fresh ingredients in ‘mounds’ or piles on top of the noodles on the platter and decorate the edges of the platter with the fried wonton skin pieces. To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately. To serve, ensure your guests are ready with a pair of chopsticks each. Just before serving, pour over the dressing, and then begin with you and your guests standing over the dish, tossing the ingredients in the air, as high up as possible, without losing any, while shouting out lucky Luna New Year phrases! After the ceremony, sit down, serve some into your bowls and eat immediately. Recipe tips To cook the wonton skin pieces, heat a small saucepan, add 500ml/18fl oz of rapeseed oil, bring the oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Divide each shop-bought square wonton wrapper in half by slicing them on the diagonal to give triangle pieces. Drop a few pieces in the hot oil and as soon as they crisp up remove them and drain on kitchen paper. Repeat until you have 12 or more ‘crisps’."
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7f57b7f5e9e4fc8d7ce76b61c86e0f667b3c9591b4d16b72b8824ef614229f62
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Spring lamb stew with ricotta dumplings recipe
An average of 5.0 out of 5 stars from 2 ratings A traditional lamb stew. 2 tbsp olive oil900g/2b middle neck of lamb, bone on2.5 litres/4 pints/80fl oz chicken stock1 onion ½ head garlic1 carrot1 sprig thyme1 sprig rosemary 2 tbsp olive oil 900g/2b middle neck of lamb, bone on 2.5 litres/4 pints/80fl oz chicken stock 1 onion ½ head garlic 1 carrot 1 sprig thyme 1 sprig rosemary 500g/1lb 2oz spinach250g/10oz ricotta1 egg yolk, beaten2 tbsp parmesan125g/5oz '00'or strong flour500ml/17fl oz fl oz lamb stock, approximately (reserved from stew base) 500g/1lb 2oz spinach 250g/10oz ricotta 1 egg yolk, beaten 2 tbsp parmesan 125g/5oz '00'or strong flour 500ml/17fl oz fl oz lamb stock, approximately (reserved from stew base) 500ml/17fl oz lamb stock100g/4oz sugar snap peas50g/2oz frozen peas1 carrot, cut into 3cm/1in chunks 4 baby turnips1 courgette, cut into 3cm/1in chunks12 baby plum tomatoes500ml/17fl oz lamb stock (reserved from stew base) 500ml/17fl oz lamb stock 100g/4oz sugar snap peas 50g/2oz frozen peas 1 carrot, cut into 3cm/1in chunks 4 baby turnips 1 courgette, cut into 3cm/1in chunks 12 baby plum tomatoes 500ml/17fl oz lamb stock (reserved from stew base) Method For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan. Add the chicken stock, vegetables and herbs to the saucepan.Bring slowly to a simmer and cook for about 1½ hours or until the lamb is tender and falls from the bone.Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables.For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach.In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the parmesan. Remove from the heat and stir in the flour to make a dough.Fold in the spinach, before rolling the dough into balls the size of a walnut.Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan.Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock.Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin.Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings. For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan. For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan. Add the chicken stock, vegetables and herbs to the saucepan. Add the chicken stock, vegetables and herbs to the saucepan. Bring slowly to a simmer and cook for about 1½ hours or until the lamb is tender and falls from the bone. Bring slowly to a simmer and cook for about 1½ hours or until the lamb is tender and falls from the bone. Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables. Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables. For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach. For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach. In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the parmesan. Remove from the heat and stir in the flour to make a dough. In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the parmesan. Remove from the heat and stir in the flour to make a dough. Fold in the spinach, before rolling the dough into balls the size of a walnut. Fold in the spinach, before rolling the dough into balls the size of a walnut. Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan. Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan. Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock. Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock. Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin. Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin. Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings. Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings.
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"title": "Spring lamb stew with ricotta dumplings recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A traditional lamb stew. 2 tbsp olive oil900g/2b middle neck of lamb, bone on2.5 litres/4 pints/80fl oz chicken stock1 onion ½ head garlic1 carrot1 sprig thyme1 sprig rosemary 2 tbsp olive oil 900g/2b middle neck of lamb, bone on 2.5 litres/4 pints/80fl oz chicken stock 1 onion ½ head garlic 1 carrot 1 sprig thyme 1 sprig rosemary 500g/1lb 2oz spinach250g/10oz ricotta1 egg yolk, beaten2 tbsp parmesan125g/5oz '00'or strong flour500ml/17fl oz fl oz lamb stock, approximately (reserved from stew base) 500g/1lb 2oz spinach 250g/10oz ricotta 1 egg yolk, beaten 2 tbsp parmesan 125g/5oz '00'or strong flour 500ml/17fl oz fl oz lamb stock, approximately (reserved from stew base) 500ml/17fl oz lamb stock100g/4oz sugar snap peas50g/2oz frozen peas1 carrot, cut into 3cm/1in chunks 4 baby turnips1 courgette, cut into 3cm/1in chunks12 baby plum tomatoes500ml/17fl oz lamb stock (reserved from stew base) 500ml/17fl oz lamb stock 100g/4oz sugar snap peas 50g/2oz frozen peas 1 carrot, cut into 3cm/1in chunks 4 baby turnips 1 courgette, cut into 3cm/1in chunks 12 baby plum tomatoes 500ml/17fl oz lamb stock (reserved from stew base) Method For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan. Add the chicken stock, vegetables and herbs to the saucepan.Bring slowly to a simmer and cook for about 1½ hours or until the lamb is tender and falls from the bone.Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables.For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach.In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the parmesan. Remove from the heat and stir in the flour to make a dough.Fold in the spinach, before rolling the dough into balls the size of a walnut.Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan.Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock.Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin.Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings. For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan. For the stew, heat the olive oil in a large frying pan and lightly cook the lamb until browned on both sides. Transfer to a large saucepan. Add the chicken stock, vegetables and herbs to the saucepan. Add the chicken stock, vegetables and herbs to the saucepan. Bring slowly to a simmer and cook for about 1½ hours or until the lamb is tender and falls from the bone. Bring slowly to a simmer and cook for about 1½ hours or until the lamb is tender and falls from the bone. Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables. Remove the vegetables and herbs from the stock and discard them. Reserve the stock for cooking the dumplings and vegetables. For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach. For the dumplings, blanch the spinach in boiling water for 30 seconds, then plunge into iced water. Drain and squeeze until thoroughly dried. Finely chop the blanched spinach. In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the parmesan. Remove from the heat and stir in the flour to make a dough. In a mixing bowl set over a pan of boiling water, beat the ricotta until smooth. Gradually add the egg yolk and then the parmesan. Remove from the heat and stir in the flour to make a dough. Fold in the spinach, before rolling the dough into balls the size of a walnut. Fold in the spinach, before rolling the dough into balls the size of a walnut. Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan. Heat the lamb stock in a medium saucepan. Drop in the dumplings and cook for 5-8 minutes until cooked through - you will know they are done when they float to the top of the pan. Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock. Meanwhile, heat the lamb stock for the vegetables in a medium saucepan. Add all the vegetables, except the tomatoes, and cook until softened, but still retaining bite - this should take about six minutes. Drain the vegetables, reserving the stock. Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin. Blanch the tomatoes by scoring them with a sharp knife, dropping them into boiling water and leaving for 5-8 seconds. Transfer to a bowl of cold water. Using a sharp knife, carefully remove the skin. Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings. Add enough of the lamb stock to the stew to bring it to sauce consistency. Serve the lamb topped with the cooked vegetables, blanched tomatoes and dumplings."
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Plum glitter jam recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plum_glitter_jam_16796_16x9.jpg This easy plum jam with added sparkle makes a great Christmas present or accompaniment to your roast turkey. You’ll need a sugar thermometer for this recipe. 350g/12oz Bramley apples1.3kg/3lb plums2 oranges, zest and juice800g/1lb 12oz granulated or caster sugar2 lemons, juice only2 tsp edible gold glitter (optional) 350g/12oz Bramley apples 1.3kg/3lb plums 2 oranges, zest and juice 800g/1lb 12oz granulated or caster sugar 2 lemons, juice only 2 tsp edible gold glitter (optional) Method Peel the apples and grate into a saucepan, discarding the pips and stalk. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the water has almost evaporated and the shreds of apple are falling apart.Meanwhile, chop the plum flesh, discarding the stones, then add to the pan with the orange juice and bring to the boil, stirring often until the fruit softens and the juice is released. Cook for about 15 minutes, or until the fruit has fallen apart, the skins have softened and the liquid almost evaporated.Add the sugar and lemon juice, bring to the boil, then cook until the mixture reaches 104C/219F on a sugar thermometer. Stir the mixture often, as it can burn on the bottom. Towards the end of the cooking time the jam will bubble and plop, so be extra careful not to scald yourself as you stir it.Stir in the orange zest and glitter (if using), then remove the jam from the heat.Spoon the jam into clean, hot jars and seal immediately. Leave a day to set before eating, if possible. Peel the apples and grate into a saucepan, discarding the pips and stalk. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the water has almost evaporated and the shreds of apple are falling apart. Peel the apples and grate into a saucepan, discarding the pips and stalk. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the water has almost evaporated and the shreds of apple are falling apart. Meanwhile, chop the plum flesh, discarding the stones, then add to the pan with the orange juice and bring to the boil, stirring often until the fruit softens and the juice is released. Cook for about 15 minutes, or until the fruit has fallen apart, the skins have softened and the liquid almost evaporated. Meanwhile, chop the plum flesh, discarding the stones, then add to the pan with the orange juice and bring to the boil, stirring often until the fruit softens and the juice is released. Cook for about 15 minutes, or until the fruit has fallen apart, the skins have softened and the liquid almost evaporated. Add the sugar and lemon juice, bring to the boil, then cook until the mixture reaches 104C/219F on a sugar thermometer. Stir the mixture often, as it can burn on the bottom. Towards the end of the cooking time the jam will bubble and plop, so be extra careful not to scald yourself as you stir it. Add the sugar and lemon juice, bring to the boil, then cook until the mixture reaches 104C/219F on a sugar thermometer. Stir the mixture often, as it can burn on the bottom. Towards the end of the cooking time the jam will bubble and plop, so be extra careful not to scald yourself as you stir it. Stir in the orange zest and glitter (if using), then remove the jam from the heat. Stir in the orange zest and glitter (if using), then remove the jam from the heat. Spoon the jam into clean, hot jars and seal immediately. Leave a day to set before eating, if possible. Spoon the jam into clean, hot jars and seal immediately. Leave a day to set before eating, if possible.
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"title": "Plum glitter jam recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plum_glitter_jam_16796_16x9.jpg This easy plum jam with added sparkle makes a great Christmas present or accompaniment to your roast turkey. You’ll need a sugar thermometer for this recipe. 350g/12oz Bramley apples1.3kg/3lb plums2 oranges, zest and juice800g/1lb 12oz granulated or caster sugar2 lemons, juice only2 tsp edible gold glitter (optional) 350g/12oz Bramley apples 1.3kg/3lb plums 2 oranges, zest and juice 800g/1lb 12oz granulated or caster sugar 2 lemons, juice only 2 tsp edible gold glitter (optional) Method Peel the apples and grate into a saucepan, discarding the pips and stalk. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the water has almost evaporated and the shreds of apple are falling apart.Meanwhile, chop the plum flesh, discarding the stones, then add to the pan with the orange juice and bring to the boil, stirring often until the fruit softens and the juice is released. Cook for about 15 minutes, or until the fruit has fallen apart, the skins have softened and the liquid almost evaporated.Add the sugar and lemon juice, bring to the boil, then cook until the mixture reaches 104C/219F on a sugar thermometer. Stir the mixture often, as it can burn on the bottom. Towards the end of the cooking time the jam will bubble and plop, so be extra careful not to scald yourself as you stir it.Stir in the orange zest and glitter (if using), then remove the jam from the heat.Spoon the jam into clean, hot jars and seal immediately. Leave a day to set before eating, if possible. Peel the apples and grate into a saucepan, discarding the pips and stalk. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the water has almost evaporated and the shreds of apple are falling apart. Peel the apples and grate into a saucepan, discarding the pips and stalk. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the water has almost evaporated and the shreds of apple are falling apart. Meanwhile, chop the plum flesh, discarding the stones, then add to the pan with the orange juice and bring to the boil, stirring often until the fruit softens and the juice is released. Cook for about 15 minutes, or until the fruit has fallen apart, the skins have softened and the liquid almost evaporated. Meanwhile, chop the plum flesh, discarding the stones, then add to the pan with the orange juice and bring to the boil, stirring often until the fruit softens and the juice is released. Cook for about 15 minutes, or until the fruit has fallen apart, the skins have softened and the liquid almost evaporated. Add the sugar and lemon juice, bring to the boil, then cook until the mixture reaches 104C/219F on a sugar thermometer. Stir the mixture often, as it can burn on the bottom. Towards the end of the cooking time the jam will bubble and plop, so be extra careful not to scald yourself as you stir it. Add the sugar and lemon juice, bring to the boil, then cook until the mixture reaches 104C/219F on a sugar thermometer. Stir the mixture often, as it can burn on the bottom. Towards the end of the cooking time the jam will bubble and plop, so be extra careful not to scald yourself as you stir it. Stir in the orange zest and glitter (if using), then remove the jam from the heat. Stir in the orange zest and glitter (if using), then remove the jam from the heat. Spoon the jam into clean, hot jars and seal immediately. Leave a day to set before eating, if possible. Spoon the jam into clean, hot jars and seal immediately. Leave a day to set before eating, if possible."
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Plum and marzipan tarte tatin recipe
An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plum_and_marzipan_tarte_96932_16x9.jpg This plum tarte tatin is a cheat’s variation of the classic French dessert and makes an impressive pudding to serve in the autumn with lots of cream or ice cream. Equipment and preparation: you will need a 20cm/8in round fixed base deep sponge tin at least 5cm/2in deep. about 75g/3oz light muscovado sugarabout 9 ripe large plums, halved and stones removed100g/3½oz marzipan1 x 320g/11½oz pack all-butter puff pastryice cream, cream or crème fraîche, to serve (optional) about 75g/3oz light muscovado sugar about 9 ripe large plums, halved and stones removed 100g/3½oz marzipan 1 x 320g/11½oz pack all-butter puff pastry ice cream, cream or crème fraîche, to serve (optional) Method Preheat the oven to 220C/425F/Gas 7 (200C fan).Sprinkle the sugar over the base of the cake tin in an even layer. Arrange the plums on top of the sugar, cut-side down.Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums.Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out.Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender.Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche. Preheat the oven to 220C/425F/Gas 7 (200C fan). Preheat the oven to 220C/425F/Gas 7 (200C fan). Sprinkle the sugar over the base of the cake tin in an even layer. Sprinkle the sugar over the base of the cake tin in an even layer. Arrange the plums on top of the sugar, cut-side down. Arrange the plums on top of the sugar, cut-side down. Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums. Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums. Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out. Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out. Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche. Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche. Recipe tips Don’t be tempted to use a loose-bottom cake tin or a springform tin as you will lose all the juices. It is a good idea to bake the tart on a baking tray in case the juices run out.
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"title": "Plum and marzipan tarte tatin recipe",
"content": "An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plum_and_marzipan_tarte_96932_16x9.jpg This plum tarte tatin is a cheat’s variation of the classic French dessert and makes an impressive pudding to serve in the autumn with lots of cream or ice cream. Equipment and preparation: you will need a 20cm/8in round fixed base deep sponge tin at least 5cm/2in deep. about 75g/3oz light muscovado sugarabout 9 ripe large plums, halved and stones removed100g/3½oz marzipan1 x 320g/11½oz pack all-butter puff pastryice cream, cream or crème fraîche, to serve (optional) about 75g/3oz light muscovado sugar about 9 ripe large plums, halved and stones removed 100g/3½oz marzipan 1 x 320g/11½oz pack all-butter puff pastry ice cream, cream or crème fraîche, to serve (optional) Method Preheat the oven to 220C/425F/Gas 7 (200C fan).Sprinkle the sugar over the base of the cake tin in an even layer. Arrange the plums on top of the sugar, cut-side down.Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums.Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out.Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender.Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche. Preheat the oven to 220C/425F/Gas 7 (200C fan). Preheat the oven to 220C/425F/Gas 7 (200C fan). Sprinkle the sugar over the base of the cake tin in an even layer. Sprinkle the sugar over the base of the cake tin in an even layer. Arrange the plums on top of the sugar, cut-side down. Arrange the plums on top of the sugar, cut-side down. Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums. Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums. Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out. Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out. Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche. Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche. Recipe tips Don’t be tempted to use a loose-bottom cake tin or a springform tin as you will lose all the juices. It is a good idea to bake the tart on a baking tray in case the juices run out."
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Slow-cooked lamb shoulder with plums and roses recipe
An average of 5.0 out of 5 stars from 3 ratings Serve this fragrant, falling-off-the-bone lamb shoulder with a simple mixed green salad on the side. You will need a food processor or a pestle and mortar to make this recipe. 1 large brown onion, roughly chopped1 tbsp ground cardamom2 tbsp ground coriander1 tbsp dried rose petals1 tbsp ground cinnamon2 tsp salt½ tsp white pepper 1 large brown onion, roughly chopped 1 tbsp ground cardamom 2 tbsp ground coriander 1 tbsp dried rose petals 1 tbsp ground cinnamon 2 tsp salt ½ tsp white pepper 1 lamb shoulder, on the bone1 celeriac, peeled and cut into 4cm/1½in cubes2 heads garlic, separated into cloves, unpeeled12 red plums, 8 cut into quarters, 4 cut into wedges1 tbsp caster sugar3 tbsp dried rose petals, plus more to garnish2 large cinnamon sticks300ml/10fl oz white wine2–4tbsp roughly chopped soft herbs (such as coriander, parsley, mint and chervil) to garnish 1 lamb shoulder, on the bone 1 celeriac, peeled and cut into 4cm/1½in cubes 2 heads garlic, separated into cloves, unpeeled 12 red plums, 8 cut into quarters, 4 cut into wedges 1 tbsp caster sugar 3 tbsp dried rose petals, plus more to garnish 2 large cinnamon sticks 300ml/10fl oz white wine 2–4tbsp roughly chopped soft herbs (such as coriander, parsley, mint and chervil) to garnish 3 tbsp olive oil1 tbsp red wine vinegar75g/2½oz mixed green salad leaves, washed 3 tbsp olive oil 1 tbsp red wine vinegar 75g/2½oz mixed green salad leaves, washed Method For the marinade, use a food processor or a pestle or mortar to purée the marinade ingredients together to make a paste. Rub the marinade all over the lamb shoulder and leave to sit for about an hour at room temperature to allow the lamb and marinade to get acquainted!Preheat the oven to 250C/230C Fan/Gas 9.Place the plum wedges into a bowl, sprinkle with the sugar and set aside until later.Put the celeriac, garlic, quartered plums, rose petals and cinnamon sticks in a large, deep roasting tray and place the marinated lamb on top. Put the tray uncovered in the centre of the oven for 30 minutes, by which time the lamb should have started to colour and brown (it may take another 10 minutes depending on the power of your oven).Pour the wine into the tray and leave to cook for another 15 minutes, then pour in enough water to reach halfway up the lamb joint. Cover the tray with kitchen foil. Lower the oven temperature to 200C/180C Fan/Gas 6 and cook for 1 hour.Remove the roasting tray from the oven, baste the lamb with the liquid at the bottom of the tray, then re-cover and return to the oven. Reduce the heat to 180C/160C Fan/Gas 4 and cook for a further hour, basting halfway through this time and again when the hour is up.Add the reserved plum wedges and return, covered, to the oven for the final 30–45 minutes. The lamb is ready when the meat is falling off the bone.Serve in the roasting tray, with some rose petals and chopped herbs sprinkled on top of the lamb for garnish. Mix the olive oil, red wine vinegar and a pinch of salt and pepper to make a simple salad dressing, and dress the salad leaves to serve alongside. For the marinade, use a food processor or a pestle or mortar to purée the marinade ingredients together to make a paste. Rub the marinade all over the lamb shoulder and leave to sit for about an hour at room temperature to allow the lamb and marinade to get acquainted! For the marinade, use a food processor or a pestle or mortar to purée the marinade ingredients together to make a paste. Rub the marinade all over the lamb shoulder and leave to sit for about an hour at room temperature to allow the lamb and marinade to get acquainted! Preheat the oven to 250C/230C Fan/Gas 9. Preheat the oven to 250C/230C Fan/Gas 9. Place the plum wedges into a bowl, sprinkle with the sugar and set aside until later. Place the plum wedges into a bowl, sprinkle with the sugar and set aside until later. Put the celeriac, garlic, quartered plums, rose petals and cinnamon sticks in a large, deep roasting tray and place the marinated lamb on top. Put the tray uncovered in the centre of the oven for 30 minutes, by which time the lamb should have started to colour and brown (it may take another 10 minutes depending on the power of your oven). Put the celeriac, garlic, quartered plums, rose petals and cinnamon sticks in a large, deep roasting tray and place the marinated lamb on top. Put the tray uncovered in the centre of the oven for 30 minutes, by which time the lamb should have started to colour and brown (it may take another 10 minutes depending on the power of your oven). Pour the wine into the tray and leave to cook for another 15 minutes, then pour in enough water to reach halfway up the lamb joint. Cover the tray with kitchen foil. Lower the oven temperature to 200C/180C Fan/Gas 6 and cook for 1 hour. Pour the wine into the tray and leave to cook for another 15 minutes, then pour in enough water to reach halfway up the lamb joint. Cover the tray with kitchen foil. Lower the oven temperature to 200C/180C Fan/Gas 6 and cook for 1 hour. Remove the roasting tray from the oven, baste the lamb with the liquid at the bottom of the tray, then re-cover and return to the oven. Reduce the heat to 180C/160C Fan/Gas 4 and cook for a further hour, basting halfway through this time and again when the hour is up. Remove the roasting tray from the oven, baste the lamb with the liquid at the bottom of the tray, then re-cover and return to the oven. Reduce the heat to 180C/160C Fan/Gas 4 and cook for a further hour, basting halfway through this time and again when the hour is up. Add the reserved plum wedges and return, covered, to the oven for the final 30–45 minutes. The lamb is ready when the meat is falling off the bone. Add the reserved plum wedges and return, covered, to the oven for the final 30–45 minutes. The lamb is ready when the meat is falling off the bone. Serve in the roasting tray, with some rose petals and chopped herbs sprinkled on top of the lamb for garnish. Mix the olive oil, red wine vinegar and a pinch of salt and pepper to make a simple salad dressing, and dress the salad leaves to serve alongside. Serve in the roasting tray, with some rose petals and chopped herbs sprinkled on top of the lamb for garnish. Mix the olive oil, red wine vinegar and a pinch of salt and pepper to make a simple salad dressing, and dress the salad leaves to serve alongside.
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"title": "Slow-cooked lamb shoulder with plums and roses recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Serve this fragrant, falling-off-the-bone lamb shoulder with a simple mixed green salad on the side. You will need a food processor or a pestle and mortar to make this recipe. 1 large brown onion, roughly chopped1 tbsp ground cardamom2 tbsp ground coriander1 tbsp dried rose petals1 tbsp ground cinnamon2 tsp salt½ tsp white pepper 1 large brown onion, roughly chopped 1 tbsp ground cardamom 2 tbsp ground coriander 1 tbsp dried rose petals 1 tbsp ground cinnamon 2 tsp salt ½ tsp white pepper 1 lamb shoulder, on the bone1 celeriac, peeled and cut into 4cm/1½in cubes2 heads garlic, separated into cloves, unpeeled12 red plums, 8 cut into quarters, 4 cut into wedges1 tbsp caster sugar3 tbsp dried rose petals, plus more to garnish2 large cinnamon sticks300ml/10fl oz white wine2–4tbsp roughly chopped soft herbs (such as coriander, parsley, mint and chervil) to garnish 1 lamb shoulder, on the bone 1 celeriac, peeled and cut into 4cm/1½in cubes 2 heads garlic, separated into cloves, unpeeled 12 red plums, 8 cut into quarters, 4 cut into wedges 1 tbsp caster sugar 3 tbsp dried rose petals, plus more to garnish 2 large cinnamon sticks 300ml/10fl oz white wine 2–4tbsp roughly chopped soft herbs (such as coriander, parsley, mint and chervil) to garnish 3 tbsp olive oil1 tbsp red wine vinegar75g/2½oz mixed green salad leaves, washed 3 tbsp olive oil 1 tbsp red wine vinegar 75g/2½oz mixed green salad leaves, washed Method For the marinade, use a food processor or a pestle or mortar to purée the marinade ingredients together to make a paste. Rub the marinade all over the lamb shoulder and leave to sit for about an hour at room temperature to allow the lamb and marinade to get acquainted!Preheat the oven to 250C/230C Fan/Gas 9.Place the plum wedges into a bowl, sprinkle with the sugar and set aside until later.Put the celeriac, garlic, quartered plums, rose petals and cinnamon sticks in a large, deep roasting tray and place the marinated lamb on top. Put the tray uncovered in the centre of the oven for 30 minutes, by which time the lamb should have started to colour and brown (it may take another 10 minutes depending on the power of your oven).Pour the wine into the tray and leave to cook for another 15 minutes, then pour in enough water to reach halfway up the lamb joint. Cover the tray with kitchen foil. Lower the oven temperature to 200C/180C Fan/Gas 6 and cook for 1 hour.Remove the roasting tray from the oven, baste the lamb with the liquid at the bottom of the tray, then re-cover and return to the oven. Reduce the heat to 180C/160C Fan/Gas 4 and cook for a further hour, basting halfway through this time and again when the hour is up.Add the reserved plum wedges and return, covered, to the oven for the final 30–45 minutes. The lamb is ready when the meat is falling off the bone.Serve in the roasting tray, with some rose petals and chopped herbs sprinkled on top of the lamb for garnish. Mix the olive oil, red wine vinegar and a pinch of salt and pepper to make a simple salad dressing, and dress the salad leaves to serve alongside. For the marinade, use a food processor or a pestle or mortar to purée the marinade ingredients together to make a paste. Rub the marinade all over the lamb shoulder and leave to sit for about an hour at room temperature to allow the lamb and marinade to get acquainted! For the marinade, use a food processor or a pestle or mortar to purée the marinade ingredients together to make a paste. Rub the marinade all over the lamb shoulder and leave to sit for about an hour at room temperature to allow the lamb and marinade to get acquainted! Preheat the oven to 250C/230C Fan/Gas 9. Preheat the oven to 250C/230C Fan/Gas 9. Place the plum wedges into a bowl, sprinkle with the sugar and set aside until later. Place the plum wedges into a bowl, sprinkle with the sugar and set aside until later. Put the celeriac, garlic, quartered plums, rose petals and cinnamon sticks in a large, deep roasting tray and place the marinated lamb on top. Put the tray uncovered in the centre of the oven for 30 minutes, by which time the lamb should have started to colour and brown (it may take another 10 minutes depending on the power of your oven). Put the celeriac, garlic, quartered plums, rose petals and cinnamon sticks in a large, deep roasting tray and place the marinated lamb on top. Put the tray uncovered in the centre of the oven for 30 minutes, by which time the lamb should have started to colour and brown (it may take another 10 minutes depending on the power of your oven). Pour the wine into the tray and leave to cook for another 15 minutes, then pour in enough water to reach halfway up the lamb joint. Cover the tray with kitchen foil. Lower the oven temperature to 200C/180C Fan/Gas 6 and cook for 1 hour. Pour the wine into the tray and leave to cook for another 15 minutes, then pour in enough water to reach halfway up the lamb joint. Cover the tray with kitchen foil. Lower the oven temperature to 200C/180C Fan/Gas 6 and cook for 1 hour. Remove the roasting tray from the oven, baste the lamb with the liquid at the bottom of the tray, then re-cover and return to the oven. Reduce the heat to 180C/160C Fan/Gas 4 and cook for a further hour, basting halfway through this time and again when the hour is up. Remove the roasting tray from the oven, baste the lamb with the liquid at the bottom of the tray, then re-cover and return to the oven. Reduce the heat to 180C/160C Fan/Gas 4 and cook for a further hour, basting halfway through this time and again when the hour is up. Add the reserved plum wedges and return, covered, to the oven for the final 30–45 minutes. The lamb is ready when the meat is falling off the bone. Add the reserved plum wedges and return, covered, to the oven for the final 30–45 minutes. The lamb is ready when the meat is falling off the bone. Serve in the roasting tray, with some rose petals and chopped herbs sprinkled on top of the lamb for garnish. Mix the olive oil, red wine vinegar and a pinch of salt and pepper to make a simple salad dressing, and dress the salad leaves to serve alongside. Serve in the roasting tray, with some rose petals and chopped herbs sprinkled on top of the lamb for garnish. Mix the olive oil, red wine vinegar and a pinch of salt and pepper to make a simple salad dressing, and dress the salad leaves to serve alongside."
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Cinnamon autumn rice pudding recipe
An average of 5.0 out of 5 stars from 2 ratings All the fruity flavours of the autumn combine in this ultimate comfort pudding. 1 plum, stone removed, sliced 1 pear, cored and sliced 1 apple, cored and sliced 1 tsp icing sugar 100ml/3½fl oz apple juice 1 cinnamon stick few blackberries 1 plum, stone removed, sliced 1 pear, cored and sliced 1 apple, cored and sliced 1 tsp icing sugar 100ml/3½fl oz apple juice 1 cinnamon stick few blackberries 100g/3½oz salted butter1 vanilla pod 150g/5½oz pudding rice1 cinnamon stick125g/4½oz light brown sugar 1.5 litres/2½ pints full-fat milk200ml/7fl oz double creamsmall mint sprigs, to decorate 100g/3½oz salted butter 1 vanilla pod 150g/5½oz pudding rice 1 cinnamon stick 125g/4½oz light brown sugar 1.5 litres/2½ pints full-fat milk 200ml/7fl oz double cream small mint sprigs, to decorate 100ml/3½fl oz sloe gin 2 tbsp caster sugar 500g/1lb 2oz blackberries 100ml/3½fl oz sloe gin 2 tbsp caster sugar 500g/1lb 2oz blackberries Method To make the autumn fruits, toss the plum, pear and apple in a sprinkling of icing sugar in a bowl. Transfer to a hot pan over a medium heat and cook until lightly caramelised. Warm the apple juice in a separate pan and remove it from the heat. Add the hot fruit to the apple juice along with the cinnamon stick and blackberries. Leave to steep. To make the rice pudding, melt the butter with the vanilla pod in a saucepan. Add the rice, cinnamon stick and the sugar. Stir well and then add the milk and cream. Cover with a cartouche (a round piece of parchment or grease-proof covering the to reduce evaporation) and simmer gently for about 2 hours, until thick and creamy.To make the blackberry sauce, warm the sloe gin and the sugar in a saucepan. Pour the warmed gin over the blackberries. Transfer to a blender or food processor and blend until smooth. Pour the mixture through a sieve, pressing with a spoon to squeeze all the liquid through.Serve the rice pudding with the fruits and a little of the liquid from the steeped fruit. Spoon the blackberry sauce over the top and garnish with small mint sprigs. To make the autumn fruits, toss the plum, pear and apple in a sprinkling of icing sugar in a bowl. Transfer to a hot pan over a medium heat and cook until lightly caramelised. To make the autumn fruits, toss the plum, pear and apple in a sprinkling of icing sugar in a bowl. Transfer to a hot pan over a medium heat and cook until lightly caramelised. Warm the apple juice in a separate pan and remove it from the heat. Add the hot fruit to the apple juice along with the cinnamon stick and blackberries. Leave to steep. Warm the apple juice in a separate pan and remove it from the heat. Add the hot fruit to the apple juice along with the cinnamon stick and blackberries. Leave to steep. To make the rice pudding, melt the butter with the vanilla pod in a saucepan. Add the rice, cinnamon stick and the sugar. Stir well and then add the milk and cream. Cover with a cartouche (a round piece of parchment or grease-proof covering the to reduce evaporation) and simmer gently for about 2 hours, until thick and creamy. To make the rice pudding, melt the butter with the vanilla pod in a saucepan. Add the rice, cinnamon stick and the sugar. Stir well and then add the milk and cream. Cover with a cartouche (a round piece of parchment or grease-proof covering the to reduce evaporation) and simmer gently for about 2 hours, until thick and creamy. To make the blackberry sauce, warm the sloe gin and the sugar in a saucepan. Pour the warmed gin over the blackberries. Transfer to a blender or food processor and blend until smooth. Pour the mixture through a sieve, pressing with a spoon to squeeze all the liquid through. To make the blackberry sauce, warm the sloe gin and the sugar in a saucepan. Pour the warmed gin over the blackberries. Transfer to a blender or food processor and blend until smooth. Pour the mixture through a sieve, pressing with a spoon to squeeze all the liquid through. Serve the rice pudding with the fruits and a little of the liquid from the steeped fruit. Spoon the blackberry sauce over the top and garnish with small mint sprigs. Serve the rice pudding with the fruits and a little of the liquid from the steeped fruit. Spoon the blackberry sauce over the top and garnish with small mint sprigs.
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"title": "Cinnamon autumn rice pudding recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings All the fruity flavours of the autumn combine in this ultimate comfort pudding. 1 plum, stone removed, sliced 1 pear, cored and sliced 1 apple, cored and sliced 1 tsp icing sugar 100ml/3½fl oz apple juice 1 cinnamon stick few blackberries 1 plum, stone removed, sliced 1 pear, cored and sliced 1 apple, cored and sliced 1 tsp icing sugar 100ml/3½fl oz apple juice 1 cinnamon stick few blackberries 100g/3½oz salted butter1 vanilla pod 150g/5½oz pudding rice1 cinnamon stick125g/4½oz light brown sugar 1.5 litres/2½ pints full-fat milk200ml/7fl oz double creamsmall mint sprigs, to decorate 100g/3½oz salted butter 1 vanilla pod 150g/5½oz pudding rice 1 cinnamon stick 125g/4½oz light brown sugar 1.5 litres/2½ pints full-fat milk 200ml/7fl oz double cream small mint sprigs, to decorate 100ml/3½fl oz sloe gin 2 tbsp caster sugar 500g/1lb 2oz blackberries 100ml/3½fl oz sloe gin 2 tbsp caster sugar 500g/1lb 2oz blackberries Method To make the autumn fruits, toss the plum, pear and apple in a sprinkling of icing sugar in a bowl. Transfer to a hot pan over a medium heat and cook until lightly caramelised. Warm the apple juice in a separate pan and remove it from the heat. Add the hot fruit to the apple juice along with the cinnamon stick and blackberries. Leave to steep. To make the rice pudding, melt the butter with the vanilla pod in a saucepan. Add the rice, cinnamon stick and the sugar. Stir well and then add the milk and cream. Cover with a cartouche (a round piece of parchment or grease-proof covering the to reduce evaporation) and simmer gently for about 2 hours, until thick and creamy.To make the blackberry sauce, warm the sloe gin and the sugar in a saucepan. Pour the warmed gin over the blackberries. Transfer to a blender or food processor and blend until smooth. Pour the mixture through a sieve, pressing with a spoon to squeeze all the liquid through.Serve the rice pudding with the fruits and a little of the liquid from the steeped fruit. Spoon the blackberry sauce over the top and garnish with small mint sprigs. To make the autumn fruits, toss the plum, pear and apple in a sprinkling of icing sugar in a bowl. Transfer to a hot pan over a medium heat and cook until lightly caramelised. To make the autumn fruits, toss the plum, pear and apple in a sprinkling of icing sugar in a bowl. Transfer to a hot pan over a medium heat and cook until lightly caramelised. Warm the apple juice in a separate pan and remove it from the heat. Add the hot fruit to the apple juice along with the cinnamon stick and blackberries. Leave to steep. Warm the apple juice in a separate pan and remove it from the heat. Add the hot fruit to the apple juice along with the cinnamon stick and blackberries. Leave to steep. To make the rice pudding, melt the butter with the vanilla pod in a saucepan. Add the rice, cinnamon stick and the sugar. Stir well and then add the milk and cream. Cover with a cartouche (a round piece of parchment or grease-proof covering the to reduce evaporation) and simmer gently for about 2 hours, until thick and creamy. To make the rice pudding, melt the butter with the vanilla pod in a saucepan. Add the rice, cinnamon stick and the sugar. Stir well and then add the milk and cream. Cover with a cartouche (a round piece of parchment or grease-proof covering the to reduce evaporation) and simmer gently for about 2 hours, until thick and creamy. To make the blackberry sauce, warm the sloe gin and the sugar in a saucepan. Pour the warmed gin over the blackberries. Transfer to a blender or food processor and blend until smooth. Pour the mixture through a sieve, pressing with a spoon to squeeze all the liquid through. To make the blackberry sauce, warm the sloe gin and the sugar in a saucepan. Pour the warmed gin over the blackberries. Transfer to a blender or food processor and blend until smooth. Pour the mixture through a sieve, pressing with a spoon to squeeze all the liquid through. Serve the rice pudding with the fruits and a little of the liquid from the steeped fruit. Spoon the blackberry sauce over the top and garnish with small mint sprigs. Serve the rice pudding with the fruits and a little of the liquid from the steeped fruit. Spoon the blackberry sauce over the top and garnish with small mint sprigs."
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Roast fruit cobbler recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_fruit_cobbler_81628_16x9.jpg Nadiya's chocolate and fruit cobbler is the perfect autumnal dessert. Warming and comforting; the whole family will love it. melted butter, for greasing 4 plums, stones removed and quartered4 peaches, stones removed and quartered50g/1¾oz caster sugar 2 tbsp cornflour 125g/4½oz blueberries 1 lemon, zest only small handful fresh mint leaves, chopped melted butter, for greasing 4 plums, stones removed and quartered 4 peaches, stones removed and quartered 50g/1¾oz caster sugar 2 tbsp cornflour 125g/4½oz blueberries 1 lemon, zest only small handful fresh mint leaves, chopped 150g/5½oz unsalted butter, softened 150g/5½oz caster sugar 3 free-range eggs 150g/5½oz self-raising flour 50g/1¾oz desiccated coconut 30g/1oz cocoa powder 50g/1¾oz chocolate chips, or roughly chopped chocolate salt 150g/5½oz unsalted butter, softened 150g/5½oz caster sugar 3 free-range eggs 150g/5½oz self-raising flour 50g/1¾oz desiccated coconut 30g/1oz cocoa powder 50g/1¾oz chocolate chips, or roughly chopped chocolate salt ice cream 50g/1¾oz milk chocolate, melted ice cream 50g/1¾oz milk chocolate, melted Method Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5. To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated. Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking. To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine. Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between. Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred. Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5. Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5. To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated. To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated. Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking. Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking. To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine. To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine. Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between. Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between. Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred. Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred. Recipe tips This recipe would work well with tinned peaches.
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"title": "Roast fruit cobbler recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_fruit_cobbler_81628_16x9.jpg Nadiya's chocolate and fruit cobbler is the perfect autumnal dessert. Warming and comforting; the whole family will love it. melted butter, for greasing 4 plums, stones removed and quartered4 peaches, stones removed and quartered50g/1¾oz caster sugar 2 tbsp cornflour 125g/4½oz blueberries 1 lemon, zest only small handful fresh mint leaves, chopped melted butter, for greasing 4 plums, stones removed and quartered 4 peaches, stones removed and quartered 50g/1¾oz caster sugar 2 tbsp cornflour 125g/4½oz blueberries 1 lemon, zest only small handful fresh mint leaves, chopped 150g/5½oz unsalted butter, softened 150g/5½oz caster sugar 3 free-range eggs 150g/5½oz self-raising flour 50g/1¾oz desiccated coconut 30g/1oz cocoa powder 50g/1¾oz chocolate chips, or roughly chopped chocolate salt 150g/5½oz unsalted butter, softened 150g/5½oz caster sugar 3 free-range eggs 150g/5½oz self-raising flour 50g/1¾oz desiccated coconut 30g/1oz cocoa powder 50g/1¾oz chocolate chips, or roughly chopped chocolate salt ice cream 50g/1¾oz milk chocolate, melted ice cream 50g/1¾oz milk chocolate, melted Method Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5. To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated. Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking. To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine. Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between. Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred. Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5. Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5. To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated. To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated. Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking. Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking. To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine. To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine. Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between. Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between. Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred. Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred. Recipe tips This recipe would work well with tinned peaches."
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6096e156e146bb5ea0567c1bf90d3a2088d74a193614f94b053547cbb673bcd4
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Nigella's plum and amaretti crumble recipe
An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ruby-red_plum_and_83013_16x9.jpg Along with a lot of not traditionally Italian baking, the good old English crumble has seemed to be gaining popularity – even modishness – in Italy. By all means, use other-coloured plums – or indeed any other fruit you feel like – but be prepared to modify lemon and sugar content accordingly. 100g/3½oz amaretti biscuits (crunchy, not morbidi)30g/1oz unsalted butter1kg/2lb 4oz red plums, quartered if large, halved if small, stones removed2 tbsp sugar½ lemon, zest and juice 100g/3½oz amaretti biscuits (crunchy, not morbidi) 30g/1oz unsalted butter 1kg/2lb 4oz red plums, quartered if large, halved if small, stones removed 2 tbsp sugar ½ lemon, zest and juice 150g/5½oz plain flour1 tsp baking powder100g/3½oz cold unsalted butter, cut into small dice3 tbsp sugar 150g/5½oz plain flour 1 tsp baking powder 100g/3½oz cold unsalted butter, cut into small dice 3 tbsp sugar Method Preheat the oven to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the amaretti into a freezer bag and bash with a rolling pin or similar, until reduced to coarse crumbs, then decant them into a bowl.Melt the two tablespoons of butter in a large pan (that has a lid), add the prepared plums, sprinkle in the two tablespoons of sugar, add the lemon zest and juice and shake the pan over the heat, cooking for two minutes without a lid and two further minutes with the lid on. These timings are based on having plums that are ripe: if the fruit is disappointingly unyielding, be prepared to cook for longer with the lid on, checking frequently. You may need to add the juice of the remaining half lemon - and more sugar - if cooking for much longer.Pour the plums (with care - they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Sprinkle in two tablespoons of your amaretti crumble.To make the crumble the easy way, put the flour and baking powder into the bowl of a freestanding mixer, shake to mix, then add the small cold butter cubes and beat, not too fast, with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter into the flour with your fingers.Add the sugar and mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage: although for me, some of the rich-hued syrup spurting out over the crumble topping is essential.Place on the baking sheet in the oven and bake for about 30 minutes; you should see some ruby bubbling at the edges, and the top will be scorched gold in places. If you can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone. Preheat the oven to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the amaretti into a freezer bag and bash with a rolling pin or similar, until reduced to coarse crumbs, then decant them into a bowl. Preheat the oven to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the amaretti into a freezer bag and bash with a rolling pin or similar, until reduced to coarse crumbs, then decant them into a bowl. Melt the two tablespoons of butter in a large pan (that has a lid), add the prepared plums, sprinkle in the two tablespoons of sugar, add the lemon zest and juice and shake the pan over the heat, cooking for two minutes without a lid and two further minutes with the lid on. These timings are based on having plums that are ripe: if the fruit is disappointingly unyielding, be prepared to cook for longer with the lid on, checking frequently. You may need to add the juice of the remaining half lemon - and more sugar - if cooking for much longer. Melt the two tablespoons of butter in a large pan (that has a lid), add the prepared plums, sprinkle in the two tablespoons of sugar, add the lemon zest and juice and shake the pan over the heat, cooking for two minutes without a lid and two further minutes with the lid on. These timings are based on having plums that are ripe: if the fruit is disappointingly unyielding, be prepared to cook for longer with the lid on, checking frequently. You may need to add the juice of the remaining half lemon - and more sugar - if cooking for much longer. Pour the plums (with care - they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Sprinkle in two tablespoons of your amaretti crumble. Pour the plums (with care - they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Sprinkle in two tablespoons of your amaretti crumble. To make the crumble the easy way, put the flour and baking powder into the bowl of a freestanding mixer, shake to mix, then add the small cold butter cubes and beat, not too fast, with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter into the flour with your fingers. To make the crumble the easy way, put the flour and baking powder into the bowl of a freestanding mixer, shake to mix, then add the small cold butter cubes and beat, not too fast, with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter into the flour with your fingers. Add the sugar and mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage: although for me, some of the rich-hued syrup spurting out over the crumble topping is essential. Add the sugar and mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage: although for me, some of the rich-hued syrup spurting out over the crumble topping is essential. Place on the baking sheet in the oven and bake for about 30 minutes; you should see some ruby bubbling at the edges, and the top will be scorched gold in places. If you can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone. Place on the baking sheet in the oven and bake for about 30 minutes; you should see some ruby bubbling at the edges, and the top will be scorched gold in places. If you can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone. Recipe tips The crumble topping can be made ahead. Store in the fridge for up to 3 days or freeze in a plastic bag and use directly from frozen. Leftovers should be refrigerated as quickly as possible and will keep in the fridge for up to 2 days.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Nigella's plum and amaretti crumble recipe",
"content": "An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ruby-red_plum_and_83013_16x9.jpg Along with a lot of not traditionally Italian baking, the good old English crumble has seemed to be gaining popularity – even modishness – in Italy. By all means, use other-coloured plums – or indeed any other fruit you feel like – but be prepared to modify lemon and sugar content accordingly. 100g/3½oz amaretti biscuits (crunchy, not morbidi)30g/1oz unsalted butter1kg/2lb 4oz red plums, quartered if large, halved if small, stones removed2 tbsp sugar½ lemon, zest and juice 100g/3½oz amaretti biscuits (crunchy, not morbidi) 30g/1oz unsalted butter 1kg/2lb 4oz red plums, quartered if large, halved if small, stones removed 2 tbsp sugar ½ lemon, zest and juice 150g/5½oz plain flour1 tsp baking powder100g/3½oz cold unsalted butter, cut into small dice3 tbsp sugar 150g/5½oz plain flour 1 tsp baking powder 100g/3½oz cold unsalted butter, cut into small dice 3 tbsp sugar Method Preheat the oven to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the amaretti into a freezer bag and bash with a rolling pin or similar, until reduced to coarse crumbs, then decant them into a bowl.Melt the two tablespoons of butter in a large pan (that has a lid), add the prepared plums, sprinkle in the two tablespoons of sugar, add the lemon zest and juice and shake the pan over the heat, cooking for two minutes without a lid and two further minutes with the lid on. These timings are based on having plums that are ripe: if the fruit is disappointingly unyielding, be prepared to cook for longer with the lid on, checking frequently. You may need to add the juice of the remaining half lemon - and more sugar - if cooking for much longer.Pour the plums (with care - they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Sprinkle in two tablespoons of your amaretti crumble.To make the crumble the easy way, put the flour and baking powder into the bowl of a freestanding mixer, shake to mix, then add the small cold butter cubes and beat, not too fast, with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter into the flour with your fingers.Add the sugar and mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage: although for me, some of the rich-hued syrup spurting out over the crumble topping is essential.Place on the baking sheet in the oven and bake for about 30 minutes; you should see some ruby bubbling at the edges, and the top will be scorched gold in places. If you can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone. Preheat the oven to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the amaretti into a freezer bag and bash with a rolling pin or similar, until reduced to coarse crumbs, then decant them into a bowl. Preheat the oven to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the amaretti into a freezer bag and bash with a rolling pin or similar, until reduced to coarse crumbs, then decant them into a bowl. Melt the two tablespoons of butter in a large pan (that has a lid), add the prepared plums, sprinkle in the two tablespoons of sugar, add the lemon zest and juice and shake the pan over the heat, cooking for two minutes without a lid and two further minutes with the lid on. These timings are based on having plums that are ripe: if the fruit is disappointingly unyielding, be prepared to cook for longer with the lid on, checking frequently. You may need to add the juice of the remaining half lemon - and more sugar - if cooking for much longer. Melt the two tablespoons of butter in a large pan (that has a lid), add the prepared plums, sprinkle in the two tablespoons of sugar, add the lemon zest and juice and shake the pan over the heat, cooking for two minutes without a lid and two further minutes with the lid on. These timings are based on having plums that are ripe: if the fruit is disappointingly unyielding, be prepared to cook for longer with the lid on, checking frequently. You may need to add the juice of the remaining half lemon - and more sugar - if cooking for much longer. Pour the plums (with care - they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Sprinkle in two tablespoons of your amaretti crumble. Pour the plums (with care - they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Sprinkle in two tablespoons of your amaretti crumble. To make the crumble the easy way, put the flour and baking powder into the bowl of a freestanding mixer, shake to mix, then add the small cold butter cubes and beat, not too fast, with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter into the flour with your fingers. To make the crumble the easy way, put the flour and baking powder into the bowl of a freestanding mixer, shake to mix, then add the small cold butter cubes and beat, not too fast, with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter into the flour with your fingers. Add the sugar and mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage: although for me, some of the rich-hued syrup spurting out over the crumble topping is essential. Add the sugar and mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage: although for me, some of the rich-hued syrup spurting out over the crumble topping is essential. Place on the baking sheet in the oven and bake for about 30 minutes; you should see some ruby bubbling at the edges, and the top will be scorched gold in places. If you can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone. Place on the baking sheet in the oven and bake for about 30 minutes; you should see some ruby bubbling at the edges, and the top will be scorched gold in places. If you can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone. Recipe tips The crumble topping can be made ahead. Store in the fridge for up to 3 days or freeze in a plastic bag and use directly from frozen. Leftovers should be refrigerated as quickly as possible and will keep in the fridge for up to 2 days."
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d94a68bcc4f8a0fd65ec78cbafdc6a54418e85985f8c10ea39d5838a6c6bfa06
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Butterflied sea bass with shoestring fries recipe
An average of 5.0 out of 5 stars from 1 rating Fish lovers will adore this summer-inspired charred herb sea bass, cooked whole and served with an olive oil sauce. 4 large, scrubbed Maris piper potatoes25g/1oz butter1 tbsp olive oil2 garlic cloves, chopped 1 rosemary sprig, chopped 2 tbsp chopped fresh parsley 4 large, scrubbed Maris piper potatoes 25g/1oz butter 1 tbsp olive oil 2 garlic cloves, chopped 1 rosemary sprig, chopped 2 tbsp chopped fresh parsley 1 tbsp crème fraîche 2 tsp Dijon mustard 2 tsp olive oil1 lemon, juice only1 tbsp chopped fresh tarragon1 butter head lettuce, chopped1 Little Gem lettuce, cut into 4, grilled1 bunch radishes, halved 3 spring onions, cut into chunks ¼ cucumber, cut into chunks 1 tbsp crème fraîche 2 tsp Dijon mustard 2 tsp olive oil 1 lemon, juice only 1 tbsp chopped fresh tarragon 1 butter head lettuce, chopped 1 Little Gem lettuce, cut into 4, grilled 1 bunch radishes, halved 3 spring onions, cut into chunks ¼ cucumber, cut into chunks 1 whole sea bass, butterflied10g/1⁄3oz fresh rosemary10g/1⁄3oz fresh thyme10g/1⁄3oz fresh oregano6 bay leaf1 lemon, to squeeze125ml/4fl oz white wine2 tbsp olive oil, plus extra to drizzlesalt and freshly ground black pepper 1 whole sea bass, butterflied 10g/1⁄3oz fresh rosemary 10g/1⁄3oz fresh thyme 10g/1⁄3oz fresh oregano 6 bay leaf 1 lemon, to squeeze 125ml/4fl oz white wine 2 tbsp olive oil, plus extra to drizzle salt and freshly ground black pepper Method To make the fries, slice the potatoes into super fine chips. Wash well, then pat dry.Preheat the oil in a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.), then deep-fry the fries until crisp, this will take 2 minutes. Heat the butter and olive oil in a saucepan over medium heat together with the garlic and rosemary, then toss the fries through the butter. Finish with the parsley. To make the salad, in a bowl mix together the crème fraîche, Dijon mustard, olive oil, lemon juice and tarragon to form a dressing.Toss all the remaining salad ingredients into a large bowl with the dressing.To make the sea bass, slash the fish down each side and season the inside of the fish with salt and pepper.Heat a plancha grill until super hot then throw the herbs on. Lay the open fish down on top and cook three-quarters of the way through then turn over. Squeeze over some lemon and drizzle with olive oil during the cook.Remove the head from the fish and any other bits and put into a pan with the white wine and olive oil. Mush up to make a thick sauce and season with some lemon. Strain and set aside.Transfer the fish to a large serving plate and spoon over the olive oil sauce. Garnish with some of the charred herbs. Serve with the fries and salad on the side. To make the fries, slice the potatoes into super fine chips. Wash well, then pat dry. To make the fries, slice the potatoes into super fine chips. Wash well, then pat dry. Preheat the oil in a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.), then deep-fry the fries until crisp, this will take 2 minutes. Preheat the oil in a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.), then deep-fry the fries until crisp, this will take 2 minutes. Heat the butter and olive oil in a saucepan over medium heat together with the garlic and rosemary, then toss the fries through the butter. Finish with the parsley. Heat the butter and olive oil in a saucepan over medium heat together with the garlic and rosemary, then toss the fries through the butter. Finish with the parsley. To make the salad, in a bowl mix together the crème fraîche, Dijon mustard, olive oil, lemon juice and tarragon to form a dressing. To make the salad, in a bowl mix together the crème fraîche, Dijon mustard, olive oil, lemon juice and tarragon to form a dressing. Toss all the remaining salad ingredients into a large bowl with the dressing. Toss all the remaining salad ingredients into a large bowl with the dressing. To make the sea bass, slash the fish down each side and season the inside of the fish with salt and pepper. To make the sea bass, slash the fish down each side and season the inside of the fish with salt and pepper. Heat a plancha grill until super hot then throw the herbs on. Lay the open fish down on top and cook three-quarters of the way through then turn over. Squeeze over some lemon and drizzle with olive oil during the cook. Heat a plancha grill until super hot then throw the herbs on. Lay the open fish down on top and cook three-quarters of the way through then turn over. Squeeze over some lemon and drizzle with olive oil during the cook. Remove the head from the fish and any other bits and put into a pan with the white wine and olive oil. Mush up to make a thick sauce and season with some lemon. Strain and set aside. Remove the head from the fish and any other bits and put into a pan with the white wine and olive oil. Mush up to make a thick sauce and season with some lemon. Strain and set aside. Transfer the fish to a large serving plate and spoon over the olive oil sauce. Garnish with some of the charred herbs. Serve with the fries and salad on the side. Transfer the fish to a large serving plate and spoon over the olive oil sauce. Garnish with some of the charred herbs. Serve with the fries and salad on the side.
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"title": "Butterflied sea bass with shoestring fries recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Fish lovers will adore this summer-inspired charred herb sea bass, cooked whole and served with an olive oil sauce. 4 large, scrubbed Maris piper potatoes25g/1oz butter1 tbsp olive oil2 garlic cloves, chopped 1 rosemary sprig, chopped 2 tbsp chopped fresh parsley 4 large, scrubbed Maris piper potatoes 25g/1oz butter 1 tbsp olive oil 2 garlic cloves, chopped 1 rosemary sprig, chopped 2 tbsp chopped fresh parsley 1 tbsp crème fraîche 2 tsp Dijon mustard 2 tsp olive oil1 lemon, juice only1 tbsp chopped fresh tarragon1 butter head lettuce, chopped1 Little Gem lettuce, cut into 4, grilled1 bunch radishes, halved 3 spring onions, cut into chunks ¼ cucumber, cut into chunks 1 tbsp crème fraîche 2 tsp Dijon mustard 2 tsp olive oil 1 lemon, juice only 1 tbsp chopped fresh tarragon 1 butter head lettuce, chopped 1 Little Gem lettuce, cut into 4, grilled 1 bunch radishes, halved 3 spring onions, cut into chunks ¼ cucumber, cut into chunks 1 whole sea bass, butterflied10g/1⁄3oz fresh rosemary10g/1⁄3oz fresh thyme10g/1⁄3oz fresh oregano6 bay leaf1 lemon, to squeeze125ml/4fl oz white wine2 tbsp olive oil, plus extra to drizzlesalt and freshly ground black pepper 1 whole sea bass, butterflied 10g/1⁄3oz fresh rosemary 10g/1⁄3oz fresh thyme 10g/1⁄3oz fresh oregano 6 bay leaf 1 lemon, to squeeze 125ml/4fl oz white wine 2 tbsp olive oil, plus extra to drizzle salt and freshly ground black pepper Method To make the fries, slice the potatoes into super fine chips. Wash well, then pat dry.Preheat the oil in a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.), then deep-fry the fries until crisp, this will take 2 minutes. Heat the butter and olive oil in a saucepan over medium heat together with the garlic and rosemary, then toss the fries through the butter. Finish with the parsley. To make the salad, in a bowl mix together the crème fraîche, Dijon mustard, olive oil, lemon juice and tarragon to form a dressing.Toss all the remaining salad ingredients into a large bowl with the dressing.To make the sea bass, slash the fish down each side and season the inside of the fish with salt and pepper.Heat a plancha grill until super hot then throw the herbs on. Lay the open fish down on top and cook three-quarters of the way through then turn over. Squeeze over some lemon and drizzle with olive oil during the cook.Remove the head from the fish and any other bits and put into a pan with the white wine and olive oil. Mush up to make a thick sauce and season with some lemon. Strain and set aside.Transfer the fish to a large serving plate and spoon over the olive oil sauce. Garnish with some of the charred herbs. Serve with the fries and salad on the side. To make the fries, slice the potatoes into super fine chips. Wash well, then pat dry. To make the fries, slice the potatoes into super fine chips. Wash well, then pat dry. Preheat the oil in a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.), then deep-fry the fries until crisp, this will take 2 minutes. Preheat the oil in a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.), then deep-fry the fries until crisp, this will take 2 minutes. Heat the butter and olive oil in a saucepan over medium heat together with the garlic and rosemary, then toss the fries through the butter. Finish with the parsley. Heat the butter and olive oil in a saucepan over medium heat together with the garlic and rosemary, then toss the fries through the butter. Finish with the parsley. To make the salad, in a bowl mix together the crème fraîche, Dijon mustard, olive oil, lemon juice and tarragon to form a dressing. To make the salad, in a bowl mix together the crème fraîche, Dijon mustard, olive oil, lemon juice and tarragon to form a dressing. Toss all the remaining salad ingredients into a large bowl with the dressing. Toss all the remaining salad ingredients into a large bowl with the dressing. To make the sea bass, slash the fish down each side and season the inside of the fish with salt and pepper. To make the sea bass, slash the fish down each side and season the inside of the fish with salt and pepper. Heat a plancha grill until super hot then throw the herbs on. Lay the open fish down on top and cook three-quarters of the way through then turn over. Squeeze over some lemon and drizzle with olive oil during the cook. Heat a plancha grill until super hot then throw the herbs on. Lay the open fish down on top and cook three-quarters of the way through then turn over. Squeeze over some lemon and drizzle with olive oil during the cook. Remove the head from the fish and any other bits and put into a pan with the white wine and olive oil. Mush up to make a thick sauce and season with some lemon. Strain and set aside. Remove the head from the fish and any other bits and put into a pan with the white wine and olive oil. Mush up to make a thick sauce and season with some lemon. Strain and set aside. Transfer the fish to a large serving plate and spoon over the olive oil sauce. Garnish with some of the charred herbs. Serve with the fries and salad on the side. Transfer the fish to a large serving plate and spoon over the olive oil sauce. Garnish with some of the charred herbs. Serve with the fries and salad on the side."
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03bd5672773fb632bb28e34a5514d52ad0ac5b1bf9d7a9783c2e8d5ab5b42df3
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Spiced leg of lamb with roasted chilli yoghurt recipe
An average of 5.0 out of 5 stars from 5 ratings Bursting with Middle Eastern flavours, tender lamb is served with a smoked chilli yoghurt and herby fattoush-style salad. 1 tsp ground cinnamon 1 tsp ground allspice 1 tbsp smoked paprika 1 tbsp ground cumin1 tbsp ground coriander 2 oranges, zest and juice4 garlic cloves, crushed 2 tbsp olive oil 1 tsp ground black pepper pinch salt 1 leg of lamb on the bone 1 tsp ground cinnamon 1 tsp ground allspice 1 tbsp smoked paprika 1 tbsp ground cumin 1 tbsp ground coriander 2 oranges, zest and juice 4 garlic cloves, crushed 2 tbsp olive oil 1 tsp ground black pepper pinch salt 1 leg of lamb on the bone 400g/14oz roasted red peppers8 red finger chillies 2 tsp sweet smoked paprika 250ml/9fl oz Greek-style yoghurtsalt and black pepper 400g/14oz roasted red peppers 8 red finger chillies 2 tsp sweet smoked paprika 250ml/9fl oz Greek-style yoghurt salt and black pepper 2 tbsp sumac 2 beef tomatoes, chopped 100g/3½oz radishes, chopped2 garlic cloves, crushed10g/⅓oz fresh flatleaf parsley10g/⅓oz fresh coriander 10g/⅓oz fresh mint 6 spring onions, chopped 200g/7oz pine nuts, toasted 2 tbsp olive oil1 lemon, juice only25ml/¾ fl oz muscatel vinegarsalt and freshly ground black pepper 2 tbsp sumac 2 beef tomatoes, chopped 100g/3½oz radishes, chopped 2 garlic cloves, crushed 10g/⅓oz fresh flatleaf parsley 10g/⅓oz fresh coriander 10g/⅓oz fresh mint 6 spring onions, chopped 200g/7oz pine nuts, toasted 2 tbsp olive oil 1 lemon, juice only 25ml/¾ fl oz muscatel vinegar salt and freshly ground black pepper Method To make the marinade, mix all the ingredients together in a bowl. To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour.When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray.Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm. Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened.Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper. To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper. To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish. To make the marinade, mix all the ingredients together in a bowl. To make the marinade, mix all the ingredients together in a bowl. To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour. To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour. When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray. When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray. Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm. Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm. Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened. Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened. Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper. Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper. To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper. To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper. To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish. To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish.
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"title": "Spiced leg of lamb with roasted chilli yoghurt recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Bursting with Middle Eastern flavours, tender lamb is served with a smoked chilli yoghurt and herby fattoush-style salad. 1 tsp ground cinnamon 1 tsp ground allspice 1 tbsp smoked paprika 1 tbsp ground cumin1 tbsp ground coriander 2 oranges, zest and juice4 garlic cloves, crushed 2 tbsp olive oil 1 tsp ground black pepper pinch salt 1 leg of lamb on the bone 1 tsp ground cinnamon 1 tsp ground allspice 1 tbsp smoked paprika 1 tbsp ground cumin 1 tbsp ground coriander 2 oranges, zest and juice 4 garlic cloves, crushed 2 tbsp olive oil 1 tsp ground black pepper pinch salt 1 leg of lamb on the bone 400g/14oz roasted red peppers8 red finger chillies 2 tsp sweet smoked paprika 250ml/9fl oz Greek-style yoghurtsalt and black pepper 400g/14oz roasted red peppers 8 red finger chillies 2 tsp sweet smoked paprika 250ml/9fl oz Greek-style yoghurt salt and black pepper 2 tbsp sumac 2 beef tomatoes, chopped 100g/3½oz radishes, chopped2 garlic cloves, crushed10g/⅓oz fresh flatleaf parsley10g/⅓oz fresh coriander 10g/⅓oz fresh mint 6 spring onions, chopped 200g/7oz pine nuts, toasted 2 tbsp olive oil1 lemon, juice only25ml/¾ fl oz muscatel vinegarsalt and freshly ground black pepper 2 tbsp sumac 2 beef tomatoes, chopped 100g/3½oz radishes, chopped 2 garlic cloves, crushed 10g/⅓oz fresh flatleaf parsley 10g/⅓oz fresh coriander 10g/⅓oz fresh mint 6 spring onions, chopped 200g/7oz pine nuts, toasted 2 tbsp olive oil 1 lemon, juice only 25ml/¾ fl oz muscatel vinegar salt and freshly ground black pepper Method To make the marinade, mix all the ingredients together in a bowl. To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour.When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray.Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm. Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened.Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper. To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper. To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish. To make the marinade, mix all the ingredients together in a bowl. To make the marinade, mix all the ingredients together in a bowl. To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour. To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour. When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray. When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray. Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm. Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm. Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened. Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened. Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper. Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper. To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper. To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper. To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish. To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish."
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d5a500e92c2bb5e41d46b9d7afddb41a077f2697e02afcba051485efb54731d7
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Apple sauce recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applesauce_1310_16x9.jpg This simple, tangy apple sauce takes no time to make and freezes brilliantly. Fantastic with roast pork, but also great on pancakes or latkes. This recipe makes enough for 8–10 people to each have a small spoonful alongside a roast. 225g/8oz cooking apples, peeled, cored and chopped (approx. 1 large Bramley apple)½ lemon, zest only (optional)2 tbsp water15g/½oz butter1 tsp caster sugar 225g/8oz cooking apples, peeled, cored and chopped (approx. 1 large Bramley apple) ½ lemon, zest only (optional) 2 tbsp water 15g/½oz butter 1 tsp caster sugar Method Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy. (Add an extra tablespoon water if they start to dry out.)Take off the heat and beat in the butter and the sugar. Allow to cool. Best served at room temperature. Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy. (Add an extra tablespoon water if they start to dry out.) Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy. (Add an extra tablespoon water if they start to dry out.) Take off the heat and beat in the butter and the sugar. Take off the heat and beat in the butter and the sugar. Allow to cool. Best served at room temperature. Allow to cool. Best served at room temperature. Recipe tips Use Bramley apples that will cook down to a fluffy sauce and taste as you go to get the right balance of sweet and tartness.
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"title": "Apple sauce recipe",
"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applesauce_1310_16x9.jpg This simple, tangy apple sauce takes no time to make and freezes brilliantly. Fantastic with roast pork, but also great on pancakes or latkes. This recipe makes enough for 8–10 people to each have a small spoonful alongside a roast. 225g/8oz cooking apples, peeled, cored and chopped (approx. 1 large Bramley apple)½ lemon, zest only (optional)2 tbsp water15g/½oz butter1 tsp caster sugar 225g/8oz cooking apples, peeled, cored and chopped (approx. 1 large Bramley apple) ½ lemon, zest only (optional) 2 tbsp water 15g/½oz butter 1 tsp caster sugar Method Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy. (Add an extra tablespoon water if they start to dry out.)Take off the heat and beat in the butter and the sugar. Allow to cool. Best served at room temperature. Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy. (Add an extra tablespoon water if they start to dry out.) Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy. (Add an extra tablespoon water if they start to dry out.) Take off the heat and beat in the butter and the sugar. Take off the heat and beat in the butter and the sugar. Allow to cool. Best served at room temperature. Allow to cool. Best served at room temperature. Recipe tips Use Bramley apples that will cook down to a fluffy sauce and taste as you go to get the right balance of sweet and tartness."
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4ca68168ed55fdff1874172aa0af659dd186a56fa566d0a92bd5c5a7f12a2074
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Easy slow cooker chilli recipe
An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_slow_cooker_chilli_50361_16x9.jpg This slow cooker chilli is made using beef mince and simple store cupboard ingredients. It will keep well in the fridge for a couple of days and freezes beautifully – serve with rice, tacos or warmed tortilla wraps, alongside soured cream or grated cheese and a squeeze of fresh lime, if you like. Each serving (excluding sides and rice) provides 276 kcal, 22g protein, 12g carbohydrate (of which 5.6g sugars), 14g fat (of which 5.9g saturates), 4.4g fibre and 0.54g salt. 500g/1lb 2oz beef mince1 medium onion, finely chopped1 tsp hot smoked paprika1 tsp ground cumin1 tsp ground coriander½–1 tsp dried chilli flakes, or to taste400g tin chopped tomatoes275ml/9½fl oz hot beef stock, made with 1 beef stock cube3 tbsp tomato purée400g tin red kidney beans, drained and rinsedsalt and freshly ground black pepperrice, soured cream, coriander and lime wedges, to serve (optional) 500g/1lb 2oz beef mince 1 medium onion, finely chopped 1 tsp hot smoked paprika 1 tsp ground cumin 1 tsp ground coriander ½–1 tsp dried chilli flakes, or to taste 400g tin chopped tomatoes 275ml/9½fl oz hot beef stock, made with 1 beef stock cube 3 tbsp tomato purée 400g tin red kidney beans, drained and rinsed salt and freshly ground black pepper rice, soured cream, coriander and lime wedges, to serve (optional) Method Put the mince and onion in a large non-stick frying pan and fry together over a medium-high heat for about 4 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Add the spices and cook for 1 minute more – this quick fry will really add to the depth of flavour. Tip the spiced mince into the slow cooker and add the tomatoes, stock, tomato purée and beans. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. When ready, serve the chilli alongside your choice of freshly cooked rice, a dollop of soured cream, some coriander and a squeeze of fresh lime. Put the mince and onion in a large non-stick frying pan and fry together over a medium-high heat for about 4 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Put the mince and onion in a large non-stick frying pan and fry together over a medium-high heat for about 4 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Add the spices and cook for 1 minute more – this quick fry will really add to the depth of flavour. Tip the spiced mince into the slow cooker and add the tomatoes, stock, tomato purée and beans. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. Add the spices and cook for 1 minute more – this quick fry will really add to the depth of flavour. Tip the spiced mince into the slow cooker and add the tomatoes, stock, tomato purée and beans. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. When ready, serve the chilli alongside your choice of freshly cooked rice, a dollop of soured cream, some coriander and a squeeze of fresh lime. When ready, serve the chilli alongside your choice of freshly cooked rice, a dollop of soured cream, some coriander and a squeeze of fresh lime. Recipe tips Cumin, coriander and hot smoked paprika bring depth to this simple dish and mean you can still have bags of flavour while increasing the amount of chilli to suit your taste. There is no need to add oil when frying the beef and onion, as there will be enough in the mince already. If preferred, you can use diced beef instead of mince for a chunkier texture.
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"title": "Easy slow cooker chilli recipe",
"content": "An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_slow_cooker_chilli_50361_16x9.jpg This slow cooker chilli is made using beef mince and simple store cupboard ingredients. It will keep well in the fridge for a couple of days and freezes beautifully – serve with rice, tacos or warmed tortilla wraps, alongside soured cream or grated cheese and a squeeze of fresh lime, if you like. Each serving (excluding sides and rice) provides 276 kcal, 22g protein, 12g carbohydrate (of which 5.6g sugars), 14g fat (of which 5.9g saturates), 4.4g fibre and 0.54g salt. 500g/1lb 2oz beef mince1 medium onion, finely chopped1 tsp hot smoked paprika1 tsp ground cumin1 tsp ground coriander½–1 tsp dried chilli flakes, or to taste400g tin chopped tomatoes275ml/9½fl oz hot beef stock, made with 1 beef stock cube3 tbsp tomato purée400g tin red kidney beans, drained and rinsedsalt and freshly ground black pepperrice, soured cream, coriander and lime wedges, to serve (optional) 500g/1lb 2oz beef mince 1 medium onion, finely chopped 1 tsp hot smoked paprika 1 tsp ground cumin 1 tsp ground coriander ½–1 tsp dried chilli flakes, or to taste 400g tin chopped tomatoes 275ml/9½fl oz hot beef stock, made with 1 beef stock cube 3 tbsp tomato purée 400g tin red kidney beans, drained and rinsed salt and freshly ground black pepper rice, soured cream, coriander and lime wedges, to serve (optional) Method Put the mince and onion in a large non-stick frying pan and fry together over a medium-high heat for about 4 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Add the spices and cook for 1 minute more – this quick fry will really add to the depth of flavour. Tip the spiced mince into the slow cooker and add the tomatoes, stock, tomato purée and beans. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. When ready, serve the chilli alongside your choice of freshly cooked rice, a dollop of soured cream, some coriander and a squeeze of fresh lime. Put the mince and onion in a large non-stick frying pan and fry together over a medium-high heat for about 4 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Put the mince and onion in a large non-stick frying pan and fry together over a medium-high heat for about 4 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible. Add the spices and cook for 1 minute more – this quick fry will really add to the depth of flavour. Tip the spiced mince into the slow cooker and add the tomatoes, stock, tomato purée and beans. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. Add the spices and cook for 1 minute more – this quick fry will really add to the depth of flavour. Tip the spiced mince into the slow cooker and add the tomatoes, stock, tomato purée and beans. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. When ready, serve the chilli alongside your choice of freshly cooked rice, a dollop of soured cream, some coriander and a squeeze of fresh lime. When ready, serve the chilli alongside your choice of freshly cooked rice, a dollop of soured cream, some coriander and a squeeze of fresh lime. Recipe tips Cumin, coriander and hot smoked paprika bring depth to this simple dish and mean you can still have bags of flavour while increasing the amount of chilli to suit your taste. There is no need to add oil when frying the beef and onion, as there will be enough in the mince already. If preferred, you can use diced beef instead of mince for a chunkier texture."
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e4deee776073845f5202740bc7ddb00dbe23e90ddeffd90650ddcc8fd9a70e90
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Apple pie recipe
Perfect apple pie An average of 4.5 out of 5 stars from 118 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfect_apple_pie_73735_16x9.jpg The Hairy Bikers' Bramley apple pie recipe will help you perfect your pastry. A deep pie dish is essential for fitting in as many hot, fluffy apples as you can. Serve with vanilla ice cream. For this recipe you will need a deep 1.2 litre/2 pint pie dish with a wide rim. 400g/14oz plain flour, plus extra rolling2 tbsp caster sugar1 lemon, zest only250g/10oz cold butter, cut into cubes1 free-range egg, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze 400g/14oz plain flour, plus extra rolling 2 tbsp caster sugar 1 lemon, zest only 250g/10oz cold butter, cut into cubes 1 free-range egg, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze 150g/5½oz golden caster sugar, plus 1 tbsp for sprinkling1 tsp ground cinnamon2 tbsp cornflour600g/1lb 5oz Bramley cooking apples, peeled, cored, sliced 150g/5½oz golden caster sugar, plus 1 tbsp for sprinkling 1 tsp ground cinnamon 2 tbsp cornflour 600g/1lb 5oz Bramley cooking apples, peeled, cored, sliced Method For the pastry, put the flour, sugar and lemon zest in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5–7cm/2–3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the pastry in the fridge while you prepare the filling.Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray into the oven to preheat.For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples until coated.Put the apple filling in the pie dish, making sure that it rises above the sides of the dish (particularly in the middle). Brush the rim of the pastry with beaten egg.Roll out the reserved ball of pastry to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife or a skewer. Glaze the top with beaten egg.Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes and arrange all around the edge of the pie, slightly overlapping each other. Glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or until golden-brown all over and the apples are tender.Serve warm or cold with cream, custard or ice cream. For the pastry, put the flour, sugar and lemon zest in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough. For the pastry, put the flour, sugar and lemon zest in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough. Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5–7cm/2–3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish. Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5–7cm/2–3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the pastry in the fridge while you prepare the filling. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the pastry in the fridge while you prepare the filling. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray into the oven to preheat. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray into the oven to preheat. For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples until coated. For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples until coated. Put the apple filling in the pie dish, making sure that it rises above the sides of the dish (particularly in the middle). Brush the rim of the pastry with beaten egg. Put the apple filling in the pie dish, making sure that it rises above the sides of the dish (particularly in the middle). Brush the rim of the pastry with beaten egg. Roll out the reserved ball of pastry to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Roll out the reserved ball of pastry to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife or a skewer. Glaze the top with beaten egg. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife or a skewer. Glaze the top with beaten egg. Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes and arrange all around the edge of the pie, slightly overlapping each other. Glaze with more egg. Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes and arrange all around the edge of the pie, slightly overlapping each other. Glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or until golden-brown all over and the apples are tender. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or until golden-brown all over and the apples are tender. Serve warm or cold with cream, custard or ice cream. Serve warm or cold with cream, custard or ice cream. Recipe tips A 1.2 litre/2 pint pie dish is a typically a deep 27cm/10¾in round pie dish. To prepare the apples, peel them first, then cut into quarters and slice out the core. Thinly slice to about 5mm/¼ in thick. If you want to prepare the apples in advance, put the sliced apples in a bowl of water mixed with lemon juice to prevent them going brown. When ready to use, drain the apples and pat dry using a clean tea towel. The cornflour is added to the apple filling as Bramley apples can release a lot of liquid as they cook. The cornflour will absorb this and make a lovely thick sauce that won't make the pastry soggy. When you add the apple filling it might look as if there's too much, but remember that they will collapse as they cook.
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"title": "Apple pie recipe",
"content": "Perfect apple pie An average of 4.5 out of 5 stars from 118 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfect_apple_pie_73735_16x9.jpg The Hairy Bikers' Bramley apple pie recipe will help you perfect your pastry. A deep pie dish is essential for fitting in as many hot, fluffy apples as you can. Serve with vanilla ice cream. For this recipe you will need a deep 1.2 litre/2 pint pie dish with a wide rim. 400g/14oz plain flour, plus extra rolling2 tbsp caster sugar1 lemon, zest only250g/10oz cold butter, cut into cubes1 free-range egg, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze 400g/14oz plain flour, plus extra rolling 2 tbsp caster sugar 1 lemon, zest only 250g/10oz cold butter, cut into cubes 1 free-range egg, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze 150g/5½oz golden caster sugar, plus 1 tbsp for sprinkling1 tsp ground cinnamon2 tbsp cornflour600g/1lb 5oz Bramley cooking apples, peeled, cored, sliced 150g/5½oz golden caster sugar, plus 1 tbsp for sprinkling 1 tsp ground cinnamon 2 tbsp cornflour 600g/1lb 5oz Bramley cooking apples, peeled, cored, sliced Method For the pastry, put the flour, sugar and lemon zest in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5–7cm/2–3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the pastry in the fridge while you prepare the filling.Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray into the oven to preheat.For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples until coated.Put the apple filling in the pie dish, making sure that it rises above the sides of the dish (particularly in the middle). Brush the rim of the pastry with beaten egg.Roll out the reserved ball of pastry to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife or a skewer. Glaze the top with beaten egg.Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes and arrange all around the edge of the pie, slightly overlapping each other. Glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or until golden-brown all over and the apples are tender.Serve warm or cold with cream, custard or ice cream. For the pastry, put the flour, sugar and lemon zest in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough. For the pastry, put the flour, sugar and lemon zest in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough. Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5–7cm/2–3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish. Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5–7cm/2–3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the pastry in the fridge while you prepare the filling. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the pastry in the fridge while you prepare the filling. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray into the oven to preheat. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray into the oven to preheat. For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples until coated. For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples until coated. Put the apple filling in the pie dish, making sure that it rises above the sides of the dish (particularly in the middle). Brush the rim of the pastry with beaten egg. Put the apple filling in the pie dish, making sure that it rises above the sides of the dish (particularly in the middle). Brush the rim of the pastry with beaten egg. Roll out the reserved ball of pastry to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Roll out the reserved ball of pastry to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife or a skewer. Glaze the top with beaten egg. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife or a skewer. Glaze the top with beaten egg. Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes and arrange all around the edge of the pie, slightly overlapping each other. Glaze with more egg. Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes and arrange all around the edge of the pie, slightly overlapping each other. Glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or until golden-brown all over and the apples are tender. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or until golden-brown all over and the apples are tender. Serve warm or cold with cream, custard or ice cream. Serve warm or cold with cream, custard or ice cream. Recipe tips A 1.2 litre/2 pint pie dish is a typically a deep 27cm/10¾in round pie dish. To prepare the apples, peel them first, then cut into quarters and slice out the core. Thinly slice to about 5mm/¼ in thick. If you want to prepare the apples in advance, put the sliced apples in a bowl of water mixed with lemon juice to prevent them going brown. When ready to use, drain the apples and pat dry using a clean tea towel. The cornflour is added to the apple filling as Bramley apples can release a lot of liquid as they cook. The cornflour will absorb this and make a lovely thick sauce that won't make the pastry soggy. When you add the apple filling it might look as if there's too much, but remember that they will collapse as they cook."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
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