Crispy squid with harissa mayonnaise Vegetable oil for frying 75g potato starch or potato flour (we used Rakusen’s, from Waitrose and Ocado)500g fresh squid, cleaned (ask your fishmonger to do this), body sliced into rings, tentacles trimmed For the pickled beans 350ml white wine vinegar2 tbsp sea salt120-150g caster sugar to taste150g runner beans, strings removed, cut into 6cm batons120g green beans, topped150g cucumber, seeds removed, cut into 6cm batonsHandful fresh dill, roughly chopped For the harissa mayonnaise 1 garlic clove, crushed100g good quality mayonnaise1 free-range egg yolk1 tsp harissa paste (we use Belazu, widely available) You'll also need Digital thermometer
untitled mfort food recipes: Stargazy fish pie - The i newspaper online iNews Dominic Jack, Chef Patron at Castle Terrace restaurant in Edinburgh, shares his favourite winter warming recipe. Together with Tom Kitchin he opened family-friendly dining pub The Scran & Scallie. “A good pie can be prepared ahead and popped on the table for everyone to enjoy, and you can easily freeze any leftovers for another day. “Fish pie is a classic and one of the dishes that’s always on our menu at The Scran & Scallie, but we change the recipe slightly depending on the fresh fish we have in that day. “A visit to your local fishmonger is a good way to start – the possibilities with a fish pie are endless but I like to add smoked haddock for extra flavour.” Stargazy fish pie Serves 4-6 Béchamel sauce:500 millilitres milk 60 grams butter 50 grams tablespoons flour Two tablespoons grain mustard Method To make the béchamel sauce: First bring the milk up to a simmer in a small pot and set aside. Now begin adding the milk a little at a time to avoid lumps. Cooking the fish: To make the pie:
Broad bean and lemon-dressed aubergine with pine nuts Sali boti (Parsi braised lamb) Spelt risotto with wild mushrooms step 1 Slice the shallots rather than chopping them – spelt is a robust grain so it needs reasonably chunky vegetables to sit alongside it. Heat some olive oil in a large pan and add the shallots and garlic and fry gently, stirring every now and then until they have taken on a little colour. Add the thyme and stir. You really have to give everything a good blast of heat, especially the grains as this really opens them up and helps them absorb the stock. step 2 Add the white wine and bubble it off. Adding it bit by bit keeps the grain firm and concentrates the flavour of the dish. step 3 Take the risotto off the heat once the spelt is just al dente and there is still a good amount of sauce around the grains, this should take about 40-45 minutes. Now add the butter and stir it in briskly, then add a little chopped parsley and grate in some parmesan. step 4 Add a squeeze of lemon, spoon into shallow bowls, add the remaining parsley and parmesan shavings.
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill.
Ultimate steak and chips with a rich mushroom sauce 3 medium rooster potatoes (150g each) or similar, sliced into thin chips 3 tbsp rapeseed oil3 fresh rosemary sprigs, leaves of 1 finely chopped2 rib-eye steaks (about 250g each)20g butter For the rich mushroom sauce 20g dried mixed mushrooms (or 75g other fresh strong-flavoured mushrooms, such as shiitake, sliced)125ml beef stock, hot1 tbsp butter1 tbsp olive oil 2 garlic cloves, roughly chopped½ small onion, thinly sliced75g button mushrooms, thinly sliced 75ml white wine3 tbsp double cream
Mushroom gratin Grilled aubergine sabich salad recipe Step 1 Boil the kettle, and tip the bulgar wheat into a bowl with some seasoning. Pour over just enough boiling water to cover, cover with clingfilm and leave while you prepare the rest. Step 2 Sit the hen’s eggs in a large pan with enough cold water to cover them. Step 3 Heat a griddle or frying pan. Step 4 Stir the onion, celery, cucumber and tomato through the bulgar wheat with the mint, coriander and most of the parsley, plus 2 tbsp oil, the zest and juice from 1 lemon. Step 5 Mix the remaining lemon juice with the tahini paste, yogurt and sesame seeds – saving a few to sprinkle on the top. Step 6 Pile the salad and eggs on a platter.
Dinner recipe | Philadelphia chicken wrapped in prosciutto The loyal lentil curry 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil For the cucumber salad ½ cucumber, shaved into ribbons4 tbsp rice vinegar (from the world food section of supermarkets) To serve Fresh coriander, hot sauce such as sriracha, steamed rice and lime wedges 01.Boil a pan of water and cook the lentils for 25-30 minutes, according to the pack instructions.
Kale braised in ham stock with cream and brown sugar BBQ Chicken | Chicken Recipes Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids.