Spaghetti Bolognese | Pasta Recipes 1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Jamie's top tip: "This recipe makes double the amount of sauce you need, so freeze half for another day." 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Jamie's top tip: "This recipe makes double the amount of sauce you need, so freeze half for another day."
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced For the honey glaze 25g clear honey20ml soy sauce (we like Kikkoman)2 tsp fish sauceZest 1 lime To serve (optional) Cooked vermicelli noodles, little gem lettuce leaves, mixed fresh herbs, chopped peanuts, sliced red chillies and lime wedges
Dan Parker's cod cheeks, pickled cucumber and kefir recipe Step 1 To make the pickle, put everything except the cucumber into a small pan with 200ml of water, and bring to a boil to dissolve the sugar. Pour over the cucumber, leave to cool, then cover in clingfilm and chill. Step 2 Mix the kefir and crème fraîche and season. Step 3 To make the split dressing, put all the ingredients into a small blender and whizz until it forms a purée. Step 4 Remove the cod from the fridge 30 minutes before cooking to bring up to room temperature. Step 5 For the crumb, heat a drizzle of oil in a frying pan, then add the breadcrumbs and fry until lightly golden. Step 6 Lightly season the cod cheeks with salt and pepper. Step 7 Spoon the kefir across half the bases of 4 small, shallow bowls, drizzle the dressing over and marble with a spoon. Step 8 Put 2 pickled cucumber pieces on the uncovered side of plate.
Listen up, Mary Berry: Italian chefs show the world how to make spaghetti bolognese What wine to drink with boeuf bourguignon Our wine expert Victoria Moore suggests four affordable bottles of wine to drink with boeuf bourguignon. Plus: Victoria's easy boeuf bourguignon recipe. Long, slow-cooked beef casseroles are friendly dishes; not just to the cook who can make them in advance and then swish around the kitchen feeling tidy and in control but also to wines. At least, they are friendly to French wines. Boeuf bourguignon was – as the name suggests – originally made with red wine from Burgundy. Pinot noir, in other words – savoury and dry but also relatively light-bodied. Château de Pizay Morgon 2012 France, 13% (£8.99, Majestic) Morgon is always the most hefty of the named beaujolais cru but this is still a light red, supple and smooth and filled with bright red berries, ready for spring. Domaine de la Meynarde Plan de Dieu 2012 France, 14.5% (£8.49, M&S) This is a superb, dusty red blend from Southern Rhône. La Bastide Blanche Bandol 2011 France, 15% (£14.79, Waitrose) Not many people have heard of the Dao.
Leftover roast dinner casserole Knob of butterVegetable oil for frying1 onion, finely chopped4 carrots, chopped into 1cm dice½ swede, chopped into 1cm dice3 parsnips, chopped into 1cm dice2 celery sticks, cut into 1cm pieces4 potatoes, chopped into 1cm dice400g leftover roast meat from the Sunday roast (ideally lamb or beef)•250ml Sunday’s leftover gravy – one with a punchy flavour (or use a readymade rich wine gravy)A few rosemary or thyme sprigs500ml chicken or beef stock400ml tin chopped tomatoes1 tsp caster sugar2-3 tbsp Worcestershire sauceSmall bunch fresh flatleaf parsley, roughly chopped For the Yorkshire puddings 225g plain flour3 medium free-range eggs, beaten300ml whole milk1 tbsp beef dripping/sunflower oil You’ll also need... 12-hole muffin tin
20 best vegetarian recipes: part 1 Romy Gill’s chana dal with chapati There are so many different ways of cooking chana dal. My dad worked in the steel plant in Burnpur in West Bengal – people came from different states to work there, so my growing-up years in India were spent eating the most delicious food ever. Serves 4-6chana dal 250gred onions 2 mediumhot water 1 litreground turmeric ½ tspsalt to tasterapeseed oil 4 tspblack mustard seeds 1 tspgarlic 2 tsp, gratedginger 1 tsp, gratedtomato 1 large, finely choppedfresh green chillies 2 tsp, chopped with seedsground coriander 1 tspground cumin 1 tspgaram masala ½ tspred kashmiri chillies 2 whole For the chapatiwholemeal or plain flour 200glukewarm water 75mloil 1 tspbutter for spreading Soak the chana dal in cold water for 10 minutes, then wash it in cold water so that all the starch comes out. Finely chop the red onions and keep aside. In another pan, heat the oil and add the mustard seeds. Add the grated garlic and ginger and cook for 6-7 minutes on medium heat.
Spiced potatoes cooked in a cashew nut paste with fennel, coriander & cardamom