Chinese-style sticky pork ribs. Mini mushroom and freekeh scotch eggs. Homity Pie Recipe. Harissa salmon with green lentils and roast cherry tomatoes. Deliciousmagazine.co. Classic prawn pad Thai. Tomato, thyme and ricotta tart. Stuffed pork fillet with hazelnut green beans. Roasted pepper, aubergine and sweet potato with garlic and sumac yogurt. Quick prawn, spinach and salmon lasagne. Bacon and pea quiche. Crab mac 'n' cheese bake recipe. Easy Breakfast Tacos Recipe. Chickpea and Halloumi Salad Recipe with Lentils. Roast pumpkin with mushrooms, leeks and stilton. Polenta with mushroom and artichoke. For the polenta 150g coarse ground polenta (see tip)2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat’s cheese (4-8 slices, depending on the shape of the cheese)Extra-virgin olive oil for drizzling 01.Put 1 litre water in a heavy-based saucepan and bring to a simmer.
Heat another 500ml water in a kettle or separate saucepan. This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant) Use quick-cook polenta if you like – follow the pack instructions, stirring in the salt and oil/ghee at the end. Chorizo, parsley and goat's cheese frittata. Chestnut and leek stuffed chicken supremes. Baked mussels with chilli, anchovy and caper breadcrumbs.
Run rarebit run burger. Squash and ricotta ravioli. Houmous bowl with chorizo and crispy kale. Fresh Clam Recipe with Chilli and Sourdough Toast. Mushroom, potato and chorizo fry-up. Pan-fried chicken with lemon, caper and marsala caramelised butter sauce - olive. Tagliatelle with mussels & crème fraîche recipe. Gingery beef and mushroom pie. Pea and bacon frittata. Fishcakes with minty peas and spinach. Spinach and ricotta lasagne. 250g pack fresh lasagne sheets125g mozzarella, sliced30g parmesan or vegetarian alternative, grated For the tomato sauce Glug olive oil1 onion, finely chopped2 garlic cloves, crushed150ml red wine2 x 400g tins chopped tomatoes1 tsp sugar2 tbsp vegetarian Worcester sauce (we like Biona, from Holland & Barrett and Ocado)2 tbsp tomato puréeBunch fresh basil, chopped For the spinach and ricotta sauce 375g spinachKnob of butter500g ricotta250g mascarpone4 medium free-range egg yolks Grated zest 1 lemonPinch freshly grated nutmeg40g parmesan or vegetarian alternative, grated You’ll also need… 2 litre baking dish.
Grazia's Tomato Salad. Emily Roux's roasted octopus salad with chilli mayonnaise. Mushroom and pepper biryani recipe. For a healthy vegetarian curry, try this simple recipe.
Japanese Ramen Noodle Recipe - olive magazine. Good ramen is pretty simple to make at home, but really good ramen is almost impossibly difficult.
Our ‘basic’ ramen at the restaurant is a complicated two-day process and the finished dish has eight different toppings, most of which are made in-house and involve quite a lot of labour. So even though ramen is my favourite food, I almost never used to make it at home. Then I recalled a ramen shop in Sapporo called Keyaki that I visited in back in 2007. They produced an immensely flavourful and deep ramen in a matter of minutes: they stir-fried a combination of miso, pork mince and other seasonings in a rocket-hot wok before combining it with their broth, which browned the meat and caramelised the miso until the mixture was nutty and rich.
Beef tagliata with potato, rocket and parmesan salad. Thai-style prawn and noodle soup with broccoli. Steak sandwich with harissa, caramelised onions and feta. Beetroot and radish salad. Chole chickpea masala. Swedish roast leg of lamb with anchovies and potato gratin. Ultimate ragù. Spiced turkey rice. Tamarind chickpeas recipe. Smoked Haddock And Spinach Rye Toasts - olive. Crisp topped macaroni cheese recipe - olive. Celeriac and potato dauphinoise. Bubble and squeak jacket potatoes. Baked spinach and pea frittata. Bolognese Risotto Recipe. Spinach pici pasta. Indonesian pork satay. Baked camembert with crispy pancetta and sourdough sticks. Manchego and soured cream crusted pumpkin. Broccoli And Peanut Soba Noodles - olive. Ham and spinach pie. Lobster Mac and Cheese Recipe. Danish sausage and potato casserole. Sage, chilli and feta sausage rolls. Sorrel soup with cream cheese toasts. Egg and shiitake ramen.
John Whaite's 5-ingredient mushroom and sage gnocchi. Italian veggie cottage pie. Grilled Chicken Recipe With Chimichurri Salad - olive magazine. Turkish macaroni cheese (firin makarna) Spicy yogurt tortillas. 8 x 25cm flour or corn tortillas75ml sunflower oil1 tsp fenugreek seeds1 tsp mustard seeds½ tsp ground turmeric1¼ tsp salt1¼ tsp sugar2 handfuls fresh coriander,finely chopped125g full-fat natural yogurt For the masala 4-6 green chillies, roughly chopped 2-3 garlic cloves, halved4cm fresh ginger, roughly chopped 01.For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.02.Tear the tortillas into roughly 4cm squares.
Heat the oil in a large, deep frying pan on a medium heat for 2 minutes, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, add the tortillas and fry for 2 minutes on each side. This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books). Don’t worry if the yogurt curdles a little – it’s fine for this particular dish. Malaysian-style chicken. Mussels with cider, tarragon and crème fraîche.
Smoked salmon pesto tart. Giant potato rösti. Crushed butter beans and crisp rosemary croutons. Roasted mushrooms with rocket pesto. The big meatball lasagne. Sausage, apple and potato one-pan roast. Whole egg curry. 2 tbsp ghee (clarified butter) or coconut oil½ tsp yellow mustard seeds1 onion, finely chopped2 garlic cloves, finely chopped1 tsp finely chopped fresh ginger½ tsp medium chilli powder, or to taste½ tsp ground turmeric1 tsp garam masala2 x 400g tins chopped tomatoes1 tsp sea salt4 fresh mint sprigs, leaves removed and coarsely chopped300g frozen peas4 tbsp coconut cream6 medium free-range eggsNigella seeds to serve (optional) 01.Heat the ghee or oil in a sauté pan over a medium heat, add the mustard seeds and cook for a minute or until they start to pop.
Broccoli & Stilton soup. Chicken cassoulet. Chunky fish and sweet potato curry. Caravan's baked eggs and chorizo with tomato ragout recipe. I first had baked eggs when I worked in a restaurant 12 years ago.
Spicy Prawn Linguine Recipe. Pasta with broccoli pesto and pancetta. Warming sweet potato and ginger soup. Carrot soup and Welsh rarebit with mustard and leeks. Wild mushroom and garlic rice. Wilted spinach with crumbed pork cutlets. Carrot, sweet potato and feta fritters. Risotto all'arrabbiata. Cheat's baked rigatoni. Conut spiced prawns with crisp rice triangles. 20 best seafood recipes: part 1. Sam and Sam Clark’s monkfish rice with saffron – paella de rape con azafrán Clams or prawns can be added to this rice with great success.
Put the prawn shells in the stock for extra flavour. Serves 6 as a start, 4 as a mainolive oil 7 tbspmonkfish fillets 400g, trimmed and cut into 2-3cm bite-sized piecesSpanish onions 2 large, finely choppedgreen peppers 2, halved, seeded and finely choppedgarlic cloves 6, finely choppedfennel seeds ½ tspfish stock 800mlsaffron threads 1 tsp (about 100 threads)calasparra (paella) rice 250gwhite wine or fino sherry 80mlfresh flat-leaf parsley 1 small bunch, roughly choppedsweet smoked Spanish paprika ½ tsppiquillo peppers 225g, torn in stripslemon 1, in wedgessea salt and black pepper Heat 2 tablespoons of the olive oil in a 30-40cm paella pan or frying pan over a medium high heat.
Carefully add the monkfish to the pan and stir-fry until still fractionally undercooked in the centre. Nigel Slater’s clear, hot mussel soup Bring the stock to the boil. Slow-cooked squid with olives and tomatoes. Salmon and broccoli bowl Stir-fried chicken and vegetable noodles. Chicken, lentil and spinach curry. Masala-spiced parsnips with roast chicken. Mushroom and chestnut filo pie. Sausage & bean casserole recipe. Pea, mozzarella and lemon tart. 20 best autumn recipes: part 3. Nigella Lawson’s venison in white wine Serves 8For the marinadedry white wine 1 bottleolive oil 2 tbspbay leaves 2carrots 2onion 1 largecelery 2 sticksgarlic 2 cloves, squashed with flat of knifejuniper berries 10, crushed slightlyblack peppercorns 10, crushed slightly For the rest of the stewvenison 1½kg , cut into chunks about 3cm x 6cmdried porcini 20gunsalted butter 100g, or goose or duck fatolive oil a droponions 1kgsugar 1 tbspground cinnamon ½ tspground cloves 1½ tspnutmeg ½, gratedsage 3 leavesflour 3 tbspbeef or game stock 300mlmushrooms 300g, preferably brown cap or chestnut mushroomsparsley chopped Put the venison into a bowl and cover with the marinade ingredients.
Give a good stir and cover with clingfilm and leave overnight somewhere cool. If the weather’s warm or you just want to stow this away for a few days, then put it to marinate in the fridge, but make sure you take it out and get it back to room temperature before you want to cook it. Melt-in-the-middle mozzarella beef burgers. Fish burgers.