http://www.deliciousmagazine.co.uk/recipes/chorizo-stuffed-chicken/
Related: Recipes 8 • Recipes 19Poached salmon and green bean salad with tomato dressing recipe 1 tbsp salt 1 tbsp peppercorns 2 bay leaves 1 star anise 1cm of grated root ginger 1 red chilli 4 salmon fillets, 150g each 300g green beans 200g sugar snap peas or mange tout 3 vine-ripened or plum tomatoes, finely diced 1 red onion, finely diced 2 tbsp lemon juice 2 tbsp extra virgin olive oil 3 tbsp chopped coriander 1 clove crushed garlic Chop the red chilli and place in a deep pan with the peppercorns, bay leaves, star anise, ginger and salt with 1 litre of water and bring to the boil. Add the salmon fillets and then simmer for 12 – 15 minutes until fish is cooked.
Chia minty buffalo yogurt lamb with wholewheat couscous salad 800-900g butterflied lamb leg2 tbsp buffalo yogurt2 tsp chia seeds For the marinade 60ml olive oil20g rocket2 garlic clovesJuice 1 lemon1 tbsp dried oregano Spring vegetable and quinoa stew with quick-pickled little gems Glug olive oil4 shallots, finely sliced250g baby carrots, halved lengthways2 celery sticks, finely chopped2 leeks, sliced2 garlic cloves, crushed1 tbsp white wine vinegar250g red quinoa 250ml dry white wine1 litre vegetable stock200g frozen peas½ tbsp dijon mustardJuice 1 lemonBunch fresh parsley, choppedBunch fresh dill, roughly chopped, handful set aside for the pickle For the quick-pickled little gems 1 red onion, very finely sliced3 tbsp white wine vinegar2 tbsp caster sugarGlug olive oil2 little gem lettuces, halvedSmall bunch fresh mint, leaves picked
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 The 20 best one-pot recipes: part 4 Meera Sodha’s baby aubergines stuffed with peanut and coconut I went to Kanora in Gujarat to visit the birthplace of my grandfather. I asked around for the old Lakhani house. A village elder pointed it out. I knocked on the door tentatively and was welcomed in by the new owners. The smell coming from the kitchen was magical: they were making bharela ringan – aubergines cooked in peanut and coconut, a Gujarati classic – and they invited me to stay for lunch.
Potato, cabbage and sausage soup recipe Adding potato to soups makes them creamy and wonderful INGREDIENTS 3 tbsp oil 400g/14oz high-quality Italian sausages, skins removed 1 onion, finely chopped 1 head of fennel, finely chopped 2 sticks of celery, finely chopped 2 garlic cloves, finely chopped 2 tbsp fennel seeds 500g/1lb floury potatoes, peeled and finely chopped 800ml/1 ¼ fl oz hot chicken stock ½ savoy cabbage, core discarded, finely shredded 200ml/7oz double cream METHOD Heat the oil in a large, heavy saucepan and once hot, add the sausages, breaking them up into small bits with your spoon. Fry for a few moments until they just begin to colour, then remove half and put to one side for a moment. Add the onion, fennel, celery, garlic, fennel seeds and a pinch of salt to the remaining sausages and fry for 10-15 minutes until the vegetables are soft and sweet. Stir in the potatoes and season well with salt and pepper.
Stilton and red onion burgers recipe Begin by making the burgers. Tip the mince into a mixing bowl with the red onion marmalade, breadcrumbs and crumbled stilton. Pull the leaves from the thyme sprigs and add to the bowl with some salt and pepper. Use your hands to thoroughly mix all of the ingredients together. Roast pumpkin salad with crisp smoked bacon and black pudding Classic braise of flageolets, celery and wine