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. Keep turning the chillies so they colour evenly.
Bao buns with braised shortrib and pickled daikon For the old dough 300g plain flour, plus extra to dust4g fast-action dried yeast140ml lukewarm milk or water For the new dough 500g plain flour60g caster sugar½ tsp salt10g fast-action dried yeast½ tsp baking powder20ml sunflower oil, plus extra to grease and for brushing290ml lukewarm milk or water For the braised shortrib filling Sunflower oil for frying1.5kg British beef shortribs, ribs separated6 garlic cloves1 large onion, quartered5 tbsp soy sauce1½ tbsp Chinese rice wine vinegar240ml shaoxing wineFew pinches caster sugar (to taste) For the quick-pickled vegetables 1 small daikon, peeled2 medium carrots, peeled100ml Chinese rice wine vinegar50g caster sugar1 tsp salt To serve Mayo and chopped coriander leaves You will also need... Bamboo or metal steamer
Flaky Fish Pie To make the pastry, first of all remove a pack of butter from the fridge, weigh out 6 oz (175 g) then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes. Then, when you are ready to make the pastry, sift the flour and salt into a large roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Then, using the coarse side of a grater placed in the bowl over the flour, grate the butter, dipping the edge of the butter into the flour several times to make it easier to grate. What you will end up with is a large pile of grated butter sitting in the middle of the flour. Now take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. When you're ready to cook the pie, pre-heat the oven to gas mark 7, 425ºF (220ºC).
Smoked ham hock and barley risotto primavera A mix of risotto rice and pearl barley makes a lovely, nutty risotto. Ask the butcher if you need to soak the smoked ham hock overnight to remove any excess saltiness as this will affect the finished stock. 3 hours + cooling Serves 6 Easy smoked ham hock 1, soaked overnight if neededcarrot 1unsalted butter 100g, dicedonions 3 medium, 1 halved, 2 finely dicedgarlic 2 clovesthyme a sprig, finely choppedrisotto rice 200gpearl barley 200gpeas 150gbroad beans 150g, double pod if you likeasparagus spears 6, sliced on an anglespring onions 4, sliced on an anglegreen beans 20, cut into short lengthsmascarpone 100gparmesan 85g, grated Put the ham hock into a pot full of clean, cold water with the carrot and halved onion. Bring to a simmer and cook for 2 ½ hours, skimming the surface now and again. Melt the butter in a heavy pan and add the onion, garlic and thyme. Add the rice and the pearl barley and cook for a couple of minutes until coated in the butter.
Summer lamb and dill biryani recipe onion 1 large, roughly chopped garlic 3 cloves, roughly chopped ginger 5cm chunk, peeled and roughly chopped green chillies 3, roughly chopped natural yogurt 6 tbsp lamb neck 1kg, cut into chunks basmati rice 350g dill 2 small bunches, chopped coriander a small bunch, chopped butter 100g, melted chilli powder 2 tsp cardamom pods 6, seeds removed and ground cinnamon stick 1, broken in half cloves 6, ground garam masala 2 tsp saffron a good pinch, soaked in 3 tbsp boiling water natural yogurt, naan breads and mango chutney or lime pickle to serve Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander½ tsp ground cinnamon1-2 green chillies, chopped 5cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds ½ pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You’ll also need… 1 litre ovenproof dish
Shanghai stir-fried chunky noodles OFM’s classic cookbook: Madhur Jaffrey’s An Invitation to Indian Cooking | Food Madhur Jaffrey was one of the very first guest teachers at the Ballymaloe Cookery School, in 1986. I knew about Madhur from her BBC series, and my mother-in-law, Myrtle, had some of her books, including An Invitation To Indian Cooking, which we used to cook a lot from. I had never rung America before [Jaffrey lives in New York]. It sounds ridiculous now, but it took courage to dial. She came with her husband, Sanford, and has been now four or five times. She’s super elegant and gracious. An Invitation To Indian Cooking took the mystery out of Indian food for so many of us. Early on, I was intimidated by the length of the list of ingredients in her recipes, but I remember Madhur saying in her class – as she does in the book – five or six of them will be spices, and all you need is a really good spice cupboard, then you just need to sprinkle them in. The highest compliment you can give any cookery writer is that their recipes work. Kheema – minced meat Whole-wheat samosas Moong dal
Baked salmon with hummus and herbs Asparagus and Cheese Tart | Recipes | Delia Online First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough – about a tablespoon. Then place the dough in a plastic food bag to rest in the fridge for 20 minutes. After that, roll it out and line the tin with it. Be careful to press the dough firmly into the tin. Meanwhile, prepare the asparagus. Place the tart on the baking sheet in the oven and cook for 30-40 minutes – until the centre feels firm and the filling is golden brown and puffy.
Shepherd’s pie Kedgeree and pea purée on toast 2 free-range eggs670g undyed smoked haddock fillets30g butter, plus extra for spreading1 medium onion, finely chopped1 level tbsp mild curry powder100g frozen peas, thawed4 slices bread 1. It’s best to cook the eggs first so that nothing is distracting you. For creamy soft-boiled yolks, add them to water at a rolling boil and cook for 7 minutes, then plunge them into cold water and peel as soon as they are cool enough. Set aside. 2. Meanwhile, pop the haddock fillets into a saucepan and just cover with water.
Shredded pork pittas with crumbled feta and coriander 450g Waitrose Slow Cooked Pork Belly 1 tbsp fennel seeds, lightly toasted1 tbsp mayonnaise 1 tbsp Dijon mustardSmall handful of fresh flatleaf parsley, chopped50g ready-cubed feta2 wholemeal pitta breadsHandful of rocket leaves Preheat the oven to 180°C/fan160°C/gas 4. Put the pork belly on a baking tray and cook for 35-40 minutes until piping hot. Remove from the oven and carefully take the skin off the meat. Preheat the grill to high and pop the skin under for 1-2 minutes until crisp.