Ricotta and kale cannelloni recipe Step 1 Bring a large saucepan of water to the boil with a little salt. Add the kale in 1 or 2 batches, depending on the size of your pan, and boil for 2 minutes until just tender. Drain well, then leave in the colander, put a bowl (or weight, or tin) that fits, on top, and push gently to press out any excess liquid from the kale. Tip the kale onto kitchen paper or a clean tea towel and pat to remove the remaining moisture. Chop it finely. Step 2 Put the butter and oil in a large saucepan with the onions and garlic and cook very gently until the onions are really soft. Step 3 Whisk the mascarpone with the milk, a good grating of nutmeg, the parmesan and some salt. Step 4 Bring a large saucepan of salted water to the boil, add a few cannelloni tubes at a time, and boil for 2 minutes, stirring occasionally so they don’t stick. Step 5 Heat the oven to 200C/fan 180C/gas 6.
Listen up, Mary Berry: Italian chefs show the world how to make spaghetti bolognese Whole egg curry - Delicious 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. Add the onion, garlic and ginger, then cook until soft and fragrant. 2. This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant) Luise says: "If you have a hungry crowd, serve the curry with black or brown rice."
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.
Wagyu beef bolognese and pappardelle with rocket pesto recipe Step 1 Cook the onion, celery, carrot and garlic in 1 tbsp oil in a large pan over a medium heat, until the onion softens. Add the pancetta and cook for another 3 minutes until golden, then add the Wagyu mince and cook for another 15 minutes, or until browned all over. Step 2 Add the balsamic vinegar and red wine and simmer until the liquid has reduced by half. Step 3 Then add the chilli, passata, and beef stock, bring to a boil and skim off any foam on the surface. Step 4 Toast the pine nuts in a dry frying pan, until golden, and leave to cool. Step 5 Stir the cherry tomatoes and spinach into the bolognese sauce and cook for a minute, then tip into the cooked pasta and season.
Litti chokha For the dough 500g chapati flour (from larger supermarkets and Asian grocers)½ tsp salt½ tbsp dried thyme35ml vegetable oil250ml water For the sattu ka masala (filling) 150g gram flour (from larger supermarkets and Asian grocers)125ml mustard oil (from Asian grocers; or you can use the oil from the top of a fresh jar of hot mango pickle, combined with sunflower oil)2 red onions, finely chopped4 garlic cloves, finely chopped4 green chillies, deseeded and finely chopped3cm piece fresh ginger, finely chopped1 tbsp dried thyme1½ tsp nigella seeds3 tsp salt1 tbsp sugar3 tbsp roughly chopped fresh coriander4 tbsp raisins To serve 3 tbsp ghee, melted, for soaking the littis (dough balls)Lime wedges for squeezingMint raita and hot mango pickle
Tsukune with Japanese-style quinoa recipe Step 1 Make the glaze by whisking everything together, then spoon out 4 tbsp of the glaze and leave for the quinoa. Put the mince, garlic, spring onion, ginger and breadcrumbs in a bowl and use your hands to mix everything. Season well, then roll the mixture into small meatballs, using about 2 tsp of mixture for each. Skewer 3 on each stick. Step 2 Heat a little oil in a large, non-stick frying pan and fry the tsukune in batches, making sure they’re brown all over and cooked through. Step 3 Meanwhile, soak the quinoa in cold water, swishing it around with a whisk, then rinse until the water that runs out is clear. Step 4 Toss the wet, cooked, quinoa with the reserved glaze and coriander, then tip onto each plate.Add a couple of the skewers to each plate, and sprinkle the toasted quinoa over the top to serve.
Spicy laksa or dal: 20 best soup recipes – part 1 | Life and style Giorgio Locatelli’s pasta fagioli (bean and pasta soup with mussels) The idea of adding mussels to a bean and pasta soup gives a whole new lease of life to an old staple. There are so many handed-down regional recipes for these kinds of soups, which inevitably start rows among Italians as to which is the most authentic. In the summer it is also good if you allow the soup to cool down before serving. To prepare mussels, scrub the shells really well under cold, running water, removing any beards. Discard any mussels that are open or that don’t close if you tap them against your work surface. Put the dried (or freshly podded) beans into a pan of cold water and bring to the boil. Transfer three-quarters of the beans to a blender with a little of their cooking water (reserve the rest); blend to a soup consistency. Heat the olive oil in a separate pan, add the leeks, shallots, carrot and celery, and then the garlic and rosemary. Ping Coombes’s Nyonya curry laksa Ali Borer’s d’tom yam nam sai
Crispy duck and peach pancakes recipe step 1 The day before, or at least a few hours before, use a fork to prick the skin of the duck legs all over. Mix the five spice, ½ tsp cracked black pepper and 1 tsp salt and rub all over the duck. Leave them to sit in the fridge in a baking dish for a few hours, or overnight. step 2 To cook, heat the oven to 200C/fan 180C/gas 6. step 3 Put the peach halves in a small baking dish, skin-side down, and scatter with the orange juice, stem ginger slices and ½ tsp of chinese five spice powder. step 4 Remove the peaches, and turn the oven back up to 200C/fan 180C/gas 6. step 5 Peel away the skin from the peaches and discard. step 6 Toss the spring onions with the sesame oil and griddle in two batches until charred and tender, then cut into bite-size pieces. step 7 To serve, spread a pancake with some peach sauce.
Pappardelle Pie with Wild Mushrooms and Taleggio Begin by placing the porcini (broken into pieces) in a small saucepan, add the Marsala, bring up to simmering point, then take it off the heat and put on a timer for the porcini to soak for 30 minutes. Meanwhile, peel and chop the onion and the same with the garlic. Then heat 2 tablespoons of olive oil in a wide shallow pan, add the onions and let them cook over a lowish heat for about 10 minutes. You can also watch how to prepare garlic and chop onions in our Cookery School Video on this page. While that’s happening, chop the chestnut mushrooms (through the stalk) into quarters and the larger mushrooms into six. After that add the garlic to the onion and cook, stirring it around, for a minute or two before adding the prepared fresh mushrooms. Continue to cook with the heat at medium for about 30–40 minutes, or until all the juices (of which there will be quite a lot) have evaporated. Put a large pan of water on to boil and preheat the oven to 200°C.
Nikkei piri-piri poussin